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Bhoplyachi ghari - Red Pumpkin Sweet Puri ~ Maharashtrain Special

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Good morning all. I have been away from my blog for a pretty long time. I have been enjoying my early motherhood days, and now since my son has started  Montessori school, I now have some hours of breathing space and do what I like most.

Today's post is about pumpkin poori which I have made for the monthly Indian cooking challenge read more about ICC here and here. This recipe is suggested by Pradnya. It has been a year now since I have relocated to Pune. I was introduced to this recipe by my neighbour Varsha, so when I saw this as the recipe for Indian cooking challenge, I knew where to go for tips. This is a sweet poori which you can take along with you for a picnic, a long train journey or enjoy it just like that.


Ingredients:


  • 200 gm grated red pumpkin
  • 200 gm Jaggery- grated
  • 1 tspn cardamom powder
  • 2-3 cups whole wheat flour
  • a pinch of salt
  • oil to deep fry





Method:

 
  1. Saute the grated pumpkin in 1 tablespoon oil till it is soft and mushy.
  2. Add grated jaggery and mix well.
  3. Cook till excess water evaporates.
  4. Keep it aside and let it cool.
  5. Add the cardamom powder and pinch of salt in wheat flour.
  6. Add the wheat flour as required to make a dough.Do not add water.
  7. Make the small balls from the dough and roll them flat.
  8. Make small pooris.
  9. Heat the oil in deep pan/ kadhai and fry them on medium flame till they get golden brown.
  10. Serve them hot or let them cool and store in airtight container .They will be good for 3-4 days.


Notes:

For making crisp pooris you can add 1 tablespoon of sooji or rice flour.
Do not overcook the pumpkin and jaggery mixture else while rolling the pooris it will get crack.


I packed some poori for my weekend picnic and rest of the pooris we ate in lunch with spicy and sour pumpkin sabji. It s a nice combination of sweet pumpkin pooris and spicy pumpkin sabji.



Light up your life with Festival of Lights

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Diwali is a time of celebration, decoration, indulgence and getting together with family to welcome the new year and light up homes and hearts with lights, crackers and memories.

This year would be special for our family as we will be celebrating Diwali in India.


Our Festivities typically start with getting the house in order. We shuffle every room, out come the contents of closets, the clothes being sunkissed in preparation for the upcoming winter. In fact everything in the house hold undergoes sort of sunbathing, which helps in getting rid of moisture & closet smell which tends to occur after the monsoon season.




Next is getting the house all decked up in new drapes, linens and other colorful house decoration items. We devote quite a good amount of time in shopping for these items almost every time we embark on travel within or outside India.


As the days come closer, the food extravaganza start with days spent in preparing sweets & savories, which are not only for the family and guests who drop by during Diwali, but also are distributed to the near and dear ones.














Finally, with Dhanteras the daily evening ritual of decorating the house with earthen oil lamps starts which continues for few days after Diwali as well. The whole atmosphere smells great and provides a enlightening feeling.


On the day of Diwali, it is usually very hectic with purchases for the evening prayer, last minute preparations for food & decorations and then getting dressed up in all splendour to welcome Maa Lakshmi to home with open doors, heart and mind.

Sharing some diwali photos from my home.




























                                         Rajasthani Mandnaa (Footprints of Godess lakshmi)



                                                               Floating Diyas



                                                               Pooja Thali



                                    Handmade diyas made by me from play dough clay.





I wish that all my readers have a very Happy & enjoyable Diwali every year. Stay safe, cherish the lights and food and pray for everyone's prosperity & health all year round.

May Goddess Laksmi visit you everyday of your life.

ॐ श्री महालछ्मयै च विदमहे विष्णु पत्न्यै च धीमहि
तन्नो लछ्मी प्रचोदयात् ॐ ||





Dana-methi mirchi/ fenugreek seeds- chili

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Blogging Marathon # 15

 

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You will find Dana-methi mirchi by default in the menu of all Rajasthani marriage functions.  Beside culinary uses, the Fenugreek seeds has many medicinal benefits. Since the ancient times, Fenugreek seeds has been used to increase milk production in nursing mothers. You can read more about it’s benefits here and here.

 

 

Ingredients

 

  • 1 cup chopped green chili
  • 2 tablespoon fenugreek seeds(dana methi)
  • 1 teaspoon mustard seeds
  • 2 pinch asafoetida (hing)
  • 1/4th teaspoon turmeric powder
  • 1 teaspoon dry raw mango powder (amchur powder)
  • 2 tablespoon oil
  • salt to taste

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Method


 

  1. Soak the fenugreek seeds for 3-4 hrs.
  2. Heat the oil in the pan.
  3. Add mustard seeds and hing.
  4. Add green chili's. Fry it for 2 minutes.
  5. Add turmeric powder, salt and fenugreek seeds and cook it for a minute.
  6. Add dry mango powder. mix and switch off the gas.

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Note-

 

  • If you are in a hurry, instead of soaking the fenugreek seeds, you can boil them for 10-15 minutes and drain.
  • If you can’t handle the hotness of green chili. Boil the chopped green chili for 2 minutes or microwave it in the bowl of water for a minute and then drain. It will reduce the hotness of chili.
  • This chili will be good at room temperature for 2-3days outside the refrigerator.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 15

Lasan ki chutney/ Garlic Chutney

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Blogging Marathon # 15

 

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Lasan ki chutney is indispensible part for Rajasthani cuisine. This hot fiery garlic chutney represent the colorful, courageous and spirited people of Rajasthan. This chutney is made in Rajasthan year around but it is especially relished more in winter because of its high heat intensity. Rajasthani people like to eat it with dal-bati and bajra ki roti (millet flour flatbread). Read about the medicinal benefits of garlic here.

 

 

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Ingredients

 

  • 2        pods of whole garlic
  • 6-8     Fresh red chilies
  • 1        tomato
  • 1/2     teaspoon turmeric powder
  • 1        teaspoon coriander powder
  • 1/4th  teaspoon mustard seeds
  • 1/4th   teaspoon garam masala (optional)
  • 2        tablespoon oil
  • salt to taste

 

Method-

 

 

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  1. Peel the garlic cloves.  Crush half of the cloves with the belan (rolling pin) and half in the mortar and pastel or if you are in hurry grind it in the food processor but try to keep it coarse.
  2. Make paste of the red chili's.
  3. In a pan heat the oil and add cumin and mustard seeds
  4. Add garlic and sauté till it changes it color to light brown.
  5. Add red chili paste and other spices.
  6. Add finely diced tomato.
  7. Cook for 8-10 minutes or till it takes the consistency of chutney.
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Notes-

 

  • If fresh red chili's are not available you can use soaked dried red chili's.
  • You can also use half red capsicum + 2 teaspoon red chili powder instead of 6-8 fresh red chili's.
  • Store in a container and refrigerate. It will remain fresh for more than a month.

 

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This thali includes in a clockwise direction from-

Lasan ki chutney [garlic chutney]

Kairi ki Launji [raw mango chutney]

Panchkuta [ Rajasthani special sabji of dried berries]

Dahi Vada [black gram lentil dumplings in a yoghurt with tamarind chutney]

Raab [corn yoghurt]

Karba [rice and grapes yoghurt]

Aate ka Halwa [ wheat flour dessert]

Khazaa [all purpose flour fried crackers]

Mithudi [all purpose flour and jaggery fried cookies]

Methi parantha [Fenugreek tortilla]

Poori [Wheat flour fried tortilla]

 

The above picture is of special festive meal made on the occasion of a festival of Shitala Ashtami. This meal is cooked one day in advance since on the day of the festival no cooking is done.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 15

Mirchi ka kuttaa/ Green chili relish

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Blogging Marathon # 15

 

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Mirchi ka kuttaa is a hot and sour chutney consisting of crushed green chilies.  Kuttaa means crushed in Rajasthani  language, this is one of the favorite accompaniments of Rajasthani  meals. The green chili makes it spicy while crushed mustard seeds, dry mango powder and lemon gives the sour taste. This is a side dish enriched with vitamin C.

 

Ingredients

 

  • 1 cup crushed green chili
  • 1/2 pod of Garlic
  • 1/2 tea spoon Mustard seeds
  • 1 tea spoon crushed Mustard seeds
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon dry Mango powder (aamchur)
  • 2 tablespoon oil
  • Pinch of asafoetida (hing)
  • salt to taste

 

Method

 

 

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  1. Crush the garlic in the mortar and pestle or with the rolling pin on the chopping board. Keep aside.
  2. Heat the oil in a pan. Add mustard seeds and asafoetida followed by crushed garlic. Sauté it, till it changes its color to the light brown.
  3. Add Crushed green chilies. cook  it for 2-3 minutes.
  4. Add turmeric powder, salt, crushed mustard seeds and cumin powder  and cook for 2 minutes.
  5. Add dry Mango powder or alternatively switch off the gas and add  1 tablespoon lemon juice.
  6. Store it in a container and refrigerate. Use it as needed. It will be good for 15-20 days or more in the refrigerator.

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Note

 

 

  • You can crush the mustard seeds in a spice or coffee grinder or with the help of rolling pin on the board.
  • If you do not have the traditional mortar and pastel you can crush the green chili's with the help of steel glass. This is very easy handy tip given by my kakisa (aunt) and it is very helpful to me here in the United States.

 

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Check out the photos of silbata ( traditional stone grinder) which my mom uses back home.

 

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 15

Til kai Ladoo–Sweet Sesame balls

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Blogging Marathon # 14

 

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Sesame ladoos are made as an offering to the gods during the festival of Makar Sakranti. Various sweets made from sesame are enjoyed specially during winter season in Northern part of India.  
Sesame seeds are a very good source of copper, magnesium and calcium. In Jaggery the total mineral content is 5 times higher than brown sugar and 50 times that of regular sugar. A food rich in iron, it is a healthy nutrition choice for anemic patients.

These nutrition packed ladoos are quick and easy to make and they are healthy and can be consumed guilt free to relish.

 

Ingredients

 

  • 1 + 1 cup sesame seeds
  • 1 1/2 cup jaggery powder
  • 1/4th teaspoon cardamom powder(optional)
  • 1 tablespoon ghee

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Method

 

  1. Slightly dry roast the sesame seeds till the color slightly changes to pale brown. It will take approximately 2-3 minutes.
  2. Grind the 1 cup sesame seeds into coarse powder.
  3. In a pan add jaggery and 1 tablespoon ghee. Cook it till the jaggery melts and comes to a boil.
  4. Add 1 cup sesame seeds and the sesame powder in the jaggery syrup.Mix well and remove from the gas. Add cardamom powder.
  5. Allow the mixture to cool down slightly say for 2-3 minutes.
  6. You have to shape them into small balls while the mixture is warm.
  7. Grease the hands with the ghee and then wet your hands with water. start making balls from the mixture. It is difficult to make balls once the mixture is completely cool. so you have to be really fast.

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Variation

  • you can add roasted peanut, cashew or almond powder to the sesame seeds.
    Instead of jaggery you can use sugar.

Do Check out what my fellow Blogging Marathoners are doing here:

Fal- Wheat and Jaggery Sweet

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Blogging Marathon # 14

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This sweet is a special offering to God Shiva and Goddess Parvati on the occasion of a very famous Rajasthani festival GANGAUR. GAN means SHIVA and GAUR means PARVATI.

The festival commences on the first day of chaitra month, the day following Holi and continues for 18 days. On the evening of the seventh day after Holi, unmarried girls carry 'Ghudlias' (earthen pots with holes all around in which a lamp is lit) on their heads and they go from house to house and singing devotional songs. (This ritual is observed to celebrate the triumph of Rao Santhal, ruler of Jodhpur,Rajasthan over the cruel Mir Ghudley Khan, who had carried away 140 young girls celebrating the festival of Gangaur, in 1548 AD. The burning lamp symbolizes maharaja's valor and chivalry).

The idols of Shiva and Parvati made of clay and wood are worshipped. These divine entities are called as 'Isar' and 'Gangaur'.

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[These paper Mache idols are made by my husband’s grandma narayani devi]

On this day maiden and married ladies worship Goddess Parvarti for getting good husband and for the Health ,welfare and long life of their husbands respectively. They apply mehandi on their hands and dress up themselves beautifully.

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[Mehandi art by me]

The festivals conclude with the procession of idols on the 18th day. Ladies sing song about farewell of Gauri from her parent's home to her husband's home.

   

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               [Gauri procession idol placed in the Mehrangardh Jodhpur fort]

 

Now coming back to FAL. Gauri had these fal while leaving her parent's home that's why this offering is made to her on this festival.

 

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Ingredients

 

  • 1 cup wheat flour
  • 1 cup jaggery
  • 1/4 th cup water
  • 1 tablespoon ghee (clarified butter)
  • Ghee or oil for frying
Method

 

  1. In a pot mix jaggery with water and boil it till it melts.
  2. Take the wheat flour in a big bowl.
  3. Add a tablespoon of ghee and Mix it with fork.
  4. Add the jaggery syrup to the wheat flour as required and knead the dough.
  5. Make small cherry size balls of the dough and pinch the ball with thumb and fingers to give the pyramid like shape.
  6. Fry it in the ghee or oil till it turn golden brown.
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Variation
  • You can make any shape out of the dough.
  • You can add sesame seeds to the dough.
  • Instead of jaggery you can use sugar.

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Do Check out what my fellow Blogging Marathoners are doing here: