For corn bhajias, you’ll need

1. 1/2 cup frozen corn, thawed
2. 1 onion, finely chopped
3. 1/2 cup besan (gram flour)
4. 3 tbsp of rice flour (I used brown rice flour, but white rice flour is perfectly fine)
5. 2 green chillies, finely chopped
6. 1 tsp freshly prepared ginger garlic paste
7. 1/2 tsp of whole jeera seeds
8. 1/2 tsp of whole coriander seeds
9. 1/2 tsp of baking soda
10. Salt to taste
11. Oil for deep frying

Take the oil in a deep-frying pan and while it’s heating up mix all the other ingredients, in a bowl. Add water (less than 1/4 cup) slowly -  a few drops at a time, till you have a thickish batter. Gently drop small roundles of the batter in hot oil. Fry evenly on both sides and keep on tissue paper so that it absorbs the excess oil.

Serve it with fried green chillies to get the roadside food effect (after you’re done with frying the bhajias, just deep fry 4-5 slit green chillies in the same hot oil for half a minute and sprinkle with salt. ) or ketchup or any chutney you like. They go perfectly with a cup of adrak chai.

This is my December 26th recipe for the one week recipe marathon from December 25th to 31st at Nupur’s One hot stove.

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To make ghughra, you’ll need

For the filling
1. 3 cups of grated kopra (three kopra halves)
2. 1 cup of bura sugar or powdered sugar
3. 1 tbsp khuskhus (poppy seeds)
4. 1 1/2 tsp elaichi powder (cardamom powder)

For the crust
1. Maida
2. 1 tsp salt

Oil for deep frying

Roast the grated kopra in a thick bottomed pan for a few minutes on low to medium heat. Take it off the stove and add sugar, khus khus and elaichi powder.

Mix the maida, salt and knead it into a stiff dough. Let it rest for half an hour. Make a small puri and keep about 1 tbsp of filling on top. Fold the puri into half. Seal the semi-circular edges using a little water. Optionally, you can make a pattern on the edges as is traditional or use a fork to seal the edges.

Deep fry on low to medium heat. They stay fresh for about 10-15 days without refrigeration.

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When it comes to breakfast, poha rules supreme! This recipe I am posting is mainly based on my mommy’s, with a few additions I picked up during trips to villages in Maharashtra. There are quite a lot of variations of this dish, like in Pune kanda(onion) poha is common while in some parts of MP, boiled green peas are added. I am posting the recipe that I use daily and you can customize it to your own taste.

Poha for breakfast (Serves 2)

Ingredients:

1. Poha (Beaten rice), medium thickness variety – 2 fistfuls
2. Potato – 1 medium
3. Onion – 1 large
4. Green chillies – 2
5. Coriander leaves – 1 tbsp, finely chopped
6. Curry leaves – 5
7. Lemon – 1
8. Sesame seeds – 1tsp
9. Peanuts – 1 tbsp
10. Sugar – 1 tsp (optional)
11. Mustard seeds – 1 tsp
12. Turmeric powder – 1 tsp
13. Asafoetida – 1 pinch
14. Salt to taste
15. Oil – 2 tbsp

Method of preparation:
Take a large bowl and soak the poha in water. Gently wash the poha and drain all the water immediately. While the poha softens, peel and finely chop the potato into 1/2 cm cubes. Finely chop the onion and green chillies. Dry roast the peanuts, remove the hull and split them into halves. Alternatively, you can also use the ready made split peanuts available in the market. Heat the oil in a thick bottomed kadhai. Add mustard seeds, sesame seeds, peanuts, asafoetida, green chillies, curry leaves, turmeric powder and stir for half a minute. Then add the chopped onions and potato. Add proportionate salt and close it with a lid. Pour a little water over the lid and let it simmer on slow flame for 7-10 minutes. Check if the potatoes have been cooked properly. Once cooked, add the poha, salt, sugar if you like and again close the lid and let it simmer. After a couple of minutes, switch off the flame, squeeze the lemon juice and add the chopped coriander leaves. You can serve it with pickle or chutney of your choice. You can also garnish the poha with sev or bhujia.

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Sabudana vada (Serves 3 people)

Ingredients

1. Sabudana – 1 cup
2. Potatoes – 2
3. Green chillies – 5 to 7
4. Peanuts – 1/4 cup (optional)
5. Coriander leaves
6. Lemon – 1
7. Salt to taste

Method of preparation

Soak the sabudana for 6 hours in water just enough for them to be immersed. Boil the potatoes and mash them. Add mashed potatoes, crushed chillies, finely chopped coriander, salt and some lemon juice to the sabudana. Optionally, you could also add some peanut powder (For peanut powder details, see the post below). Mix everything evenly and make flattened roundles. Dont worry if the roundles are not very pretty looking, the vadas are usually slightly uneven in shape. Heat oil in a pan and deep fry the roundles on both sides. Sabudana takes a little while to cook, so be patient while frying else the vada remains “kachcha” from the inside. Serve sabudana vadas with sauce or any chutney of your choice. Yenjaay!

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This salad or kachumber or koshimbir reminds me of the summers spent at Ajji’s (Naani’s) house. This preparation is a representative of a typical Maharashtrian koshimbir that usually has finely chopped veggies, the quintessential peanut powder and a tadka for tempering. You can try new salads with grated cucumber or kheera or grated carrot instead of tomatoes and onions, on similar lines.

Tomato Onion Koshimbir (A Maharashtrian salad)

Ingredients

1. Tomatoes – 2 nos. finely chopped
2. Onion – 1 big, finely chopped
3. Coriander leaves – finely chopped
4. Green chillies – 2 nos. – lengthwise split into halves
5. Peanuts – 1 tbsp
6. Asafoetida
7. Mustard seeds
8. Sugar – 1 tsp (optional)
9. Salt

Broil (dry roast) the peanuts on a tava or in a kadai without using oil. Keep stirring frequently. When the peanuts get pink-brown spots on them, switch off the flame. Spread out the peanuts on a plate and let them cool. After they are cool, hull the peanuts(the papery outer covering) and grind them coarsely. Now this peanut powder is a common ingredient in Maharastrian cooking, so in typical households this powder is prepared and stored for a week or so. Then, just mix the finely chopped tomatoes, onions, peanut powder, salt. Add sugar if you like a hint of sweetness. For the tempering or tadka, take 1tsp oil in a small kadai, when the oil heats, add mustard seeds, asafoetida, curry leaves and green chillies. Switch off the flame and pour the tadka on the koshimbir. Mix well and garnish with coriander.

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