Thursday, 26 February 2015

Zunka {Pithla / Patal Zunka}

Zunka is a very very popular and a famous Maharashtrian dish. Zunka is made of Besan / Gram Flour and it has variations like Zunka being dry and being Patal {not being dry}  known as Pithla.
Zunka both versions are served with Jowar Bhakri and Zunka - Bhari is a combination that just cannot go wrong at all. This is actually Known as the Farmers Meal as being so healthy, giving them that needed energy to work whole day. It then became so popular that it is made at every households in Maharashtra.
In my husbands house, this dish is made every now and then. This is my Husbands favorite and he is too good at making it. I am sharing the recipe of Zunka {Pithla / Patal Zunka} now, will share the recipe of Bhakri sooner.

Besan / Gram Flour 2 - 3 tbsp
Water 1 cup
Turmeric powder 1 tsp
Onion 1, finely chopped
Green Chili 1, chopped
Salt as per taste
Oil 1 tbsp
Mustard Seeds 1 tsp
Jeera / Cumin Seeds 1 tsp
Asafoetida 1 pinch
Freshly Chopped Coriander Leaves few

Firstly in a bowl take water. Add gram flour, turmeric powder and mix well. There should not be any lumps forming.
{There will be bubbles forming, that's not a problem}.

In a pan, heat oil. Add mustard seeds. As it splutters add jeera and asafoetida.

As it is done, add onion and green chili and saute until onion turns light and transparent.

Now slowly add the gram flour water we have made. Keep stirring continuously. No lumps should be formed.
Add salt and stir well. Close with a lid and cook until the gram flour is cooked. Keep stirring in between once or twice. 

As the gram flour is cooked and zunka is done.

Garnish with coriander leaves.

Enjoy with Jowar Bhakri..

Friday, 20 February 2015

Bhaat Na Thepla

Bhaat Na Thepla is a Thepla made from leftover cooked rice. Its easy, simple perfect for breakfast or during dinner time. Bhaat na thepla, with curd and pickle is just enough to enjoy a perfect dinner with family.

Leftover Cooked Rice 1 cup
Whole Wheat Flour / Atta 1 cup
Ajwain / Carrom Seeds 1 tsp
Turmeric Powder 1/2 tsp
Red Chili Powder 1 tsp
Coriander - Jeera Powder / Dhana - Jeera Powder 1/2 tsp
Salt as per taste
Oil 1 tbsp

Atta for dusting
Oil for cooking the theplas 

In a bowl, take leftover cooked rice. To it add atta, ajwain, salt, turmeric powder, red chili powder, dhana - jeera powder and oil and nicely pressing the cooked rice, start mixing it well.

Keep on mashing and mixing, until a smooth dough like above is formed.
{Do not use water at any cost. If it is sticking try to just touch oil and make a dough}.

Now divide the dough into equal size balls and keep ready.

Now lets start to roll the theplas....
Take a ball dough, dust some flour on it, and start rolling.
{It will tend to stick as we have used cooked rice, which will leave water by this stage, nothing to worry, just dust some flour, it will work out well}.

Roll it into a small round.
{Too much stretching will break the thepla, so just try to roll as possible only].

Now lets cook the theplas....

Heat a tawa. Once hot, place the rolled thepla and cook. As you see little brown spots on it, flip it to other side and cook. Apply oil{say 1/2 tsp} and cook until small bubbles are seen. Again flip to other side and add oil{say 1/2 tsp} and cook until thepla is cooked both sides.

Do the same for the rest of the balls.

Transfer to a serving plate.

Enjoy with Curd and Pickle.
Submitting this recipe to Come Join Us For Breakfast - February Event, ao on Feb 2015

Sunday, 15 February 2015


Khichu is a traditional Gujarati dish. Gujarati dishes have been quite famous, specially for their snack dishes. Khichu also known as khichiya papad nu lot, is a snack dish preferred during evening time keeping it simple with just topping it with oil. This is made with rice flour and steamed, through which a dough is formed and that is khichu. 

Rice flour 1cup
Water 3 cups
Jeera / Cumin seeds 1tsp
White sesame seeds 1tsp
Salt as per taste
Soda bi - carb 1 pinch

To Garnish and Serve:
Oil as per needed

Pre- preparation 5 minutes before starting to make khichu dough:
In a steamer add needed water, grease the steamer plate with a touch of oil and switch on the flame and keep ready.

In a pan heat water to medium boiling point.

In it add green chili-ginger paste, salt, white sesame seeds, jeera and give a mix.

Add soda bi-carb. You can see, it will start bubbling.

Now add rice flour and mix continuously as quickly as possible, preferably with a rolling pin or wooden spoon, so that no lumps are formed. 

Now let's steam the khichu dough....
Transfer the khichu dough to the readied steamer and cover and steam for 10 minutes at high flame.

After 10 minutes, reduce the flame to slow and steam for another 5 minutes.

Switch off the flame.

Allow it to cool for 5 minutes.
(There will be some steamed water, just pour it out, else it will spoil the khichu dough).

Transfer to a serving plate.

Top it by pouring some oil.

Enjoy a steaming dough snack called khichu.

Thursday, 5 February 2015

Sol Kadhi

Sol Kadhi is a famous drink of the Kokan-Maharashtra region. This drink helps in  digestion and also has cooling properties. Sol kadhi is soo refreshing drink, that I make it quite often replacing buttermilk. And the lovely part is the drink is a light baby pink colour, which is just so soothing in seeing itself.

I had tasted sol kadhi first time after my marriage, when we - my husband  and my in-laws, had gone for lunch to a hotel to have Maharastrian Thali in Pune, and I enjoyed the drink at the first taste and learnt it sooner. In marati Kokum  is called Aamsul and so related this drink is called sol kadhi.

Sol Kadhi is an all in one drink  - an appetizer before meals, served with rice in meals, or even as a refreshing digestive drink after mealsIts made with Kokum fruit and coconut milk, and is served hot{with tempering, with rice as kadhi} and as well as chilled too. 

There are two ways to enjoy the drink. One without tempering and one with tempering. 
Today I am posting the one without temperingWill post with tempering version sooner.

Sol Kadhi Without Tempering:
Kokum 6 - 8
Hot Water 1/2 cup 
Water 1/2 cup
Fresh grated / pieces of coconut 1 
Green chili 1, medium sized
Garlic 2 small pods
Freshly chopped coriander leaves few
Salt as per taste
Sugar 1 tsp {optional}

In a bowl soak kokum adding hot water keeping it for an hour or two.

Squeeze kokum properly, so that all the pulp is released in the water{we will be using this water for the drink}.
Lets make coconut milk...
In a mixer add grated / pieces of coconut and little water and grind it properly and strain the coconut until all the milk is released. Transfer the milk to a bowl.   

In a mixer, grind green chili and garlic. Add it to the coconut milk.

Now add the kokum water{discarding the kokum pieces}and mix once. 
Add salt, sugar{optional} and chopped coriander leaves. Mix well. Refrigerate for an hour. Then strain it, so that the chili, garlic and coriander all gets strained away leaving its taste only.
Serve in glass and enjoy chill Sol Kadhi...

Kokum Fruit

Kokum is a type of fruit known as Garcinia in English, and the sun- dried fruit is called Aamsul in Marathi, popularly known as kokum. Kokum is mainly used in the Konkani, Maharashtrian and Gujarati cuisines.

The fruit is dark purple in colour, sticky and the sun dried version is semi dry. The fruit is used to get sweet / sour tangy taste, substituting tamarind in dishes the prepared with it. Usually kokum is used by soaking it in water for an hour  or so and extracting its pulp. 

Health wise too, its very helpful, as it has lots of cooling properties which helps in aiding acidity problems, also this drink helps in digestion. Also in summers it helps in battling heat with its cooling properties.

The dried ones are used in regular cooking, and it can be stored for an year in air tight jars.

Many Drinks and Dishes are prepared using kokum. Few are as below:

Kokum Sharbat
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