Kobichi Pachadi / Cabbage Salad (Simple Recipe Maharashtrian Style)

Serving 20 wade

Ingredients:

Cabbage (Kobi) : 300 gms (chopped)
Green Chili (Hirawi mirchi) : 3 (as per the taste)
Turmeric powder (Halad) : ½ tsp
Mustard seeds (Mohari/Rayee) : ½ tsp
Cumin seeds (Jeera) : ¼ tsp
Asofoetida (Hinga) : ¼ tbsp
Grated Coconut : 1 cup
Lemon juice : 2-3 tsp
Oil : 1 tsp
Salt to taste

Procedure :

1) Heat oil for a minute, crackle mustered seeds, cumin seeds, fry turmeric powder, asofoetida, green chilies for a minute.
2) In a salad, we are not suppose to cook so in a separate bowl take cabbage and mix above mixture well into it.
3) Add salt, lemon juice, grated coconut and mix well.
4) Serve with roti/chapatti/fulaka/poli.

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Cabbage Vegetable / Kobichi Bhaji (Simple Recipe Maharashtrian Style)

Serving 20 wade

Ingredients:

Cabbage (Kobi) : 300 gms (chopped)
Green Chili (Hirawi mirchi) : 3 (as per the taste)
Turmeric powder (Halad) : ½ tsp
Mustard seeds (Mohari/Rayee) : ½ tsp
Cumin seeds (Jeera) : ¼ tsp
Asofoetida (Hinga) : ¼ tbsp
Coriander powder (Dhane Pud) : 1 tsp
(or fresh coriander finely chopped 3 tbsp)
Cumin seed Powder (Jeera Pud) : 1 tsp
Oil : 1 tsp
Salt to taste

Procedure :

1) Heat oil for a minute, crackle mustered seeds, cumin seeds, fry turmeric powder, asofoetida, green chilies for a minute.
2) Add cabbage and mix well. Cover and cook for 5-7 minutes.
3) Add salt, coriander powder, cumin powder, cover and cook for few more minutes.
4) Instead of coriander powder you can garnish with fresh finely chopped coriander and serve with roti/chapatti/fulaka/poli/puri/rice.

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How to make Dose (Simple recipe)

Serving 2o Dose.

Ingredients:

Rice : 3 cups
White Urad Dal : 1 cup
Water to soak rice and dal.
Salt to taste
Oil for roasting
Butter (Optional)

Procedure :

1) Soak rice and urad dal (splited) in separate bowls for at least 2-3 hrs.
2) Grind them separately and keep aside for at least 6-8 hrs(Over night is preferred for good fermentation.)
3) Mix them well and add salt to taste.
4) Make approximately 20 doses from the batter(you can use butter while making doses) and serve them with sauce/chatani.

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How to make Sweet Potato vegetable

Serving 2 persons

Ingredients:

Sweet Potato : 3 medium size (cut in 1/2 inch cube)
Unsalted Butter : 1 tsp
Cumin Seeds (Jeera) : 1 tbsp
Green Chili : 2-3 medium size 
grounded peanuts : 2 tsp
Jaggery : 1/2 tsp
Water : 1 small cup and salt to taste

Procedure :

1) Heat the pan. Add unsalted butter. Fry cumin seeds & green chillies for few seconds.
2) Add sweet potatoes and water. Mix well.
3) Cover and cook for 8-10 minutes. Stir in between so that matter won't stick to the pan.
4) Add grounded peanuts, salt and jaggery. Mix well. Cover and cook for another 4-5 minutes and serve with Roti / Puri.

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How to make kadhi / kadi (Maharashtrian style)

Serving 2 persons

Ingredients:

Butter Milk : 4-5 cups
oil : 1 tsp
Mustard Seeds (Mohari) : 1/2 tsp
Asafoetida (Hinga) : 1/4 tbsp
turmeric powder (Halad) : 1/3 tsp
Green Chili : 2-3 medium size 
ginger : 1 inch (Slightly smash)
sugar : 1/2 or 1 tsp (as per the taste)
curry leaves : 6-8
chickpea flour : 2 tbsp
Water : 1 cup
salt to taste

Procedure :

1) Heat oil in a deep pan / bowl. Add mustard seeds, asafoetida, turmeric powder, curry leaves, green chillies & heat for few seconds.
2) Add butter milk. Stir well.
3) Add smashed ginger, sugar, salt and stir again.
4) In a separate small bowl mix chickpea flour and water very well and then add this mixture to the pan on gas.
5) After it boils well, switch off the gas and serve.


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How to make Mix Dal Pakode

Serving 20-25 pakode.

Ingredients :

White Lentil (Urad Dal) : 1/2 cup.
Green Bean (Moog Dal) : 1/2 cup.
Chana Dal : 1/3 cup.
Masur Dal (Lentil) : 1/4 cup (Optional).
Green chili : 3-4 medium size.
Ginger : 1 & 1/2 inch.
Onion : 2 medium size.
Salt to taste.
Oil : For deep fry.

Procedure :

1) Soak all Lentiles/Dals in water for 3-4 hours.
If you don't want to wait till that, add a pinch of soda
so that pakoda will be crispy.
2) Grind them all with ginger and chili and make smooth paste.
3) Chop onion into small pieces and mix it well with the above miture.
4) Add salt to taste.
5) Like Meduwada, deep fry all pakode and serve with Tomato sauce / green chatani.

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How to make puri for Shev puri / Dahi batata puri

Serving 16 to 20 puries

Ingredients

All pupose flour : 2 cup
turmeric (Haladi) : 1 tsp
Asafoetida (Hinga) : 1/4 tsp (Optional)
Red chili powder (Tikhat) : 1/2 tsp (Optional)
cumin seed powder (Jira powder) : 1/2 tsp (Optional)
salt to taste
Oil : For Deep frying
Water : To make dough (Around 1/2 cup)

Note :
If you want to eat them as a simple puri,
add optional things to get spicy taste.

Procedure :

1) Mix all ingredients except oil and make a dough.
2) Make 16 to 20 small rolls.
3) Make puri of each roll and with knife give small cuts so that the puri will not puff. (For Shev puri / Dahi batata puri puri should be flat.)
4) Deep fry them and store them in air tight bottle and use them as and when needed.

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How to make Chikodya

Chikodya is traditional Maharashtrian deep fried
side dish usually serve with Dal-Rice.
You can store them throughout the year
in air tight container.

Serving 50-70 chikodya.

Ingredients :

Water : 3-4 times of sabudana.
Tapioca (sabudana) : 250 gms
Cumin powder (Jeera powder) : 100 gms
Green chili : 3-4 medium size (smashed)
Salt to taste.
Plastic sheet 6*6 feet approximately.
Oil : For deep fry.

Procedure :

1) Soak Tapiok 5-6 hours (Best suitable if u do it overnight)
2) Boil water in a big bowl & add cumin powder & chili.
3) Add the soak sabudana and keep boiling till
the mixture become slightly thick.
4) Let the mixture get cooled then spread plastic sheet
on the floor where there is enough sun light.
5) Pour the thick mixture in the size of small puries on the sheet.
6) Dry them for one day in sun light.
7) Next day, turn all chikodya and dry the other side
again in the sun light.
8) Store them in air tight container and deep fry them whenever
you want to serve them.
9) You can also eat them like chips without anything.

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