PURNACHE DINDE

Today as its Shravan Somvar I have prepared something really sweet. Its a variant of puran poli and is very easy to prepare.

Ingredients:
For Outer coating

• Maida -2-3 cups
• Water
• Salt
• Oil - 2 tsp

For stuffing:

• Chana Dal - 4 cups
• Jaggery or Gudd - 4 cups 
• Salt
• Raisins - 1 cup
• Cashewnut - 1 cup
• Sunth / ginger powder - 2 tsp
• Cardamom powder -2 tsp

Steps:

1. Make a dough using maida, salt, oil and water. Prepare a ball of maida and let it rest for an hour.

2. For making stuffing cook the chana dal with some water in a pressure cooker. Allow the cooker to blow only one whistle then switch off the burner. 

3. Then add jaggery in hot chana dal along with cashwenuts. raisins, ginger powder and cardomom powder.

4. Now on a wooden board and with help of rolling pin make a small chapati of the dough which we was resting for an hour.

5. In the small chapati insert a ball of stuffing and envelope the round dough around the stuffing.

6. Place these Dinde in a steamer for 5 mins. Lovely sweet Purnache Dinde are ready!!

Dinde can be eaten along with milk or the famous Katachi Amti :)

KAKADI KANICHI SHAK

Today is second Saturday of Shravan so I have prepared a Kakadi Kanichi Shak i.e hot and sweet coconut milk curry of a large cucumber.

It tastes amazing when eaten along with rice.

Ingredients required are:

• Kakadi Tawase (large green peel cucumber)
• Coconut milk
• Rice flour - 2 tsp
• Turmeric - half tsp
• Salt as per taste
• Jeera - 1 tsp
• Sugar - 2-3 tsp
• Green chilli crushed 1-2 nos.

Process:

1. Peel the kakadi with a peeler and cut equal sizes portions.

2. Place the cut kakadi in a cooker vessel and put salt, turmeric as well as jeera. Place the cooker vessel in the pressure cooker and let the kakadi cook for 4 whistles that is approx. 10-12 mins.

3. While the kakadi is being cooked you can make the coconut milk by churning little bit of water with grated coconut in a mixer. Then strain the coconut milk from a sieve that milk is called thick coconut milk. Now pour some more water from the sieved coconut to make a thin coconut milk.

If you find this process really tiring then use ready made coconut milk 2 cartons. For thin coconut milk just add some water.

4. Now in an utensil or kadai mix the cooked kakadi and thin coconut milk along with some rice flour. Let all this cook for 5 mins on medium flame till the rice flour is completely cooked.

5.  Add grated green chilli and thick coconut milk once the cooked rice flour has given a nice homogenous look to the shak. Remember don't bring the Kakadi Kanichi Shak to boil, just let the shak shimmer for 2-3 mins on low flame.

Finally your Kakadi Kanichi Shak is ready!!!

ANDYACHE PURNACHE 

Also known as Egg Coconut Curry

Ingredients:

• Eggs (4-5)
• Grated Coconut - 1 cup
• Onion finely chopped - 1 cup
• Garlic finely chopped - 2 tsp
• Jeera - 2 tsp
• Jeera Powder - 2 tsp
• Oil
• Water - 2 cups
• Salt (as per taste)

Process:  

1. Take 4 - 5 Eggs and boil them in water for 4 mins.

2. Peel the boiled eggs and cut them into half.

3. In a wok or kadai mix onions, coconut, garlic, jeera, jeera powder, salt and oil with your hands. Then pour water in the mixture. Let the mixture boil for 2 mins until the onions are cooked.

4. Gently insert the eggs in the mixture and let it cook for 1 min. 

Andyache Purnache is ready!!!

SANJORI

A sweet delightfully mouth watering preparation. You will definitely want to have it once more. If you have kids then surely you will learn to make them :) 

It is also known as Semolina stuffed chapati or Rawa chi chapati.

Ingredients for Stuffing:

• Semolina (Rawa) - 2 cups
• Sugar - 2 cups
• Water - 2 cups
• Kesar - half tsp
• Salt - half tsp
• Ghee / Oil - 1 tsp
• Cardamom powder - half tsp

Ingredients for making Chapati Dough:

• Maida - 2 cups or Wheat Flour (healthy option)
• Salt - half tsp
• Ghee / Oil - 1 tsp
• Water

Process:

1. Make a Chapati dough using the above mentioned ingredients. You can take a big mixing bowl and add maida, salt and ghee together.

2. Then add water as per required to form a nice dough. Keep the dough aside for 1 hour.

3. For making stuffing, take a non stick bowl and add water, kesar, salt and ghee as per mentioned measurements above. Bring this mixture to boil, it leaves a nice golden yellow colour.

4. After the water mixture boils, pour semolina (rawa) and stir continuously on medium flame. The semolina will start to cook, let it boil till the mixture starts leaving the edges.

5. The stuffing is ready once the mixture becomes slightly gooey. Now you can sprinkle the cardamom powder in the mixture and mix well. Remove the stuffing from the flame and let it cool to room temperature.

6. For making a Sanjori heat a tawa or pan on flame. Use a chapati board and rolling pin to roll a small round chapati. A round ball of stuffing is made and inserted such that the small chapati covers the entire stuffing.

7. Then the rolling pin is gently rolled to form an uniform round Sanjori which is then ready to be baked on the hot pan or tawa.

8. You can used little bit of oil to nicely cook the Sanjori on both the sides over the hot pan / tawa.

Your yummy Sanjori is ready!!! Eat them Hot to enjoy the richness of the Sanjori.