गणपती बाप्पाच्या स्वागतासाठी सगळे उत्सुक आहेत...तेव्हा त्यांना सगळ्यात प्रिय (आणि मला सुद्द्धा ) असलेले उकडीचे मोदक कसे करतात ते आपण बघूया...साधारणतः प्रत्येक घराची हे मोदक करायची एक विशिष्ठ पद्धत असते...आणि प्रत्येक घरातली "आई" हि मास्तर शेफ असते...तरीही माझ्यासारखे "शिकाऊ" उमेदवार कोणी असतील तर त्याच्यासाठी ही रेसिपी :

साहित्य : एक वाटी स्वच्छ तांदूळ धुऊन, सावलीत वाळवून, दळून चाळलेली पिठी, एक वाटी (साखर + गूळ), एक नारळ, चार चमचे तूप, वेलची पूड, तेल, आवडत असल्यास भाजून कुटलेली अर्धी वाटी खसखस पूड.

सारण: खोवलेल्या नारळाच्या चवात साखर आणि गूळ घालून मंद आचेवर शिजत ठेवावे.

Ingredients

Masala

• Cloves - 5
• Cinnamon - 2 sticks
• Saunf - 3 tsp
• Cardamon - 3
• Fresh sliced Ginger or Ginger paste - 2 tsp
• Garlic cloves - 2 or Garlic paste - 2 tsp
• Coconut (wet and shredded) - 5 tbsp
• Green chilli - 3 (according to the spice level you desire)
• Onion (finely cut into small pieces) - 1/2

Veggies

• Onion (finely cut into small pieces) - 1
• Cauliflower - 1 1/2 cup
• Potato (cut into small cubes) - 2
• Carrot (diced) - 1 cup
• Green peas - 1 cup
• Beans - 1 cup
• Curry leaves - 4
• Mustard seeds - 1tsp
• Turmeric powder - 1 tsp

All right, so I decided to post my first recipe. Hmm, lets see, I hope you folks like it. Baingan Bharta, the way my mom cooks it.

Ingredients

• 1 Baingan (Big Size)
• 4-5 Chillies
• 1 Onion
• 3 tbsp Oil
• Salt to taste
• 1 tbsp Jeera (Cumin)
• 3-4 Heaped Table Spoons Curd (Plain Yogurt)
• Coriander/ Cilantro

Procedure

1. I am assuming that you are stuck in the United States of America and do not have a Gas Stove. Pre-heat oven to 400 F.
2. Place baingan on centre rack with a tray to collect drippings in the bottom rack of oven. Cook for one hour and fifteen minutes.

Ingredients

• 1 cup Grated Cucumber (kakdi)
• 1 cup Jaggery
• 1 tbsp Ghee
• 2 cups Rice Flour
• 6-7 nos Turmeric Leaves (Haldiche Pan)
• Salt to taste

Procedure

1. Remove excess water from grated cucumber.
2. Take a shallow bottom pan and heat ghee, add cucumber in it and stir.
3. Add jaggery and mix it well with cucumber such that jaggery melts (do not overheat jaggery).
4. Remove it from over the gas and add rice flour slowly mixing it well with the hot mixture taking care that lumps are not formed, add a pinch or two of salt to the mixture and mix well. 5.

Ingredients

• 1 big Potato
• Beans (mixed types) 50 gms
• Carrots 2 medium sized
• Green peas 50 gms
• Beet Root 2 medium size
• Cabbage (finely sliced) 50gms
• Cauliflower (small pieces) 100 gms
• Onion (very finely chopped) 1 medium sized
• Red chilly powder 1-2 teaspoons
• Garam masala 2 teaspoons
• Rice flour (on requirement)
• Rawa (suji)
• Salt 2 teaspoons (as per taste)
• Oil

Procedure:

1. Clean all the vegetables and steam them in pressure cooker for one whistle.
2. Then mash them into a tight paste. 3.

Ingredients

• 1 cup Cleaned and Deveined Medium-sized Prawns
• 1 1/2 cup finely cut Onion
• 2-3 Crushed Garlic pods
• 1 tsp Turmeric
• 1 green chilli
• 1 tsp Red Chilli powder
• 1 tsp Lemon juice
• 2 cups Hot water
• 4-5 spoons Cooking oil
• 2 1/2 cups Semolina (jada rava)
• 1/2 Green peas
• 1 cup cut potatoes
• Salt according to taste
• Ghee, cut coriander and grated coconut for garnishing

Procedure

For marination of prawns

1. First remove the shells and devein the prawns.
2. Clean them under running water. 3.

Ingredients

• 250 gm Bhendi (small, tender, fresh)
• 150 gm curd (beaten up)
• 1 big onion
• 1 medium sized tomato
• 2 tsp ginger-garlic paste
• 1/2 tsp turmeric
• 2 tsp red chilly powder (as per spice)
• Curry leaves
• 1/2 tsp cumin seeds
• 1-2 tbsp chana flour (Besan)
• 2 tsp salt (as per taste)
• Oil

Preparation

1. Wash the bhendis properly and remove the peduncle portion (initial part). If bhendi is big in size, then cut into 2 inch pieces. Give a cut sideways without opening the pieces.
2. Shallow fry these pieces for 20-25 min on low flame. 3.

Ingredients

• 2 Ripe Bananas
• 1/2 tsp Turmeric powder
• 1/4 tsp Cumin seeds
• 1/4 tsp Red Chilli powder
• Sugar
• Salt
• Vegetable Oil

Procedure

1. Heat 2 table spoons of oil in pan for 1 to 1(1/2) min in a pan.
2. Add 1/2 tea spoon of tumeric powder, 1/4 tea spoon of red chilli powder and a 1/4 tea spoon of cumin seeds.
3. Add Salt and Sugar to taste.
4. Add two ripe slices bananas to this mixture and stir well.

A sweet-n-sour tasting ripe banana veggie is ready to relish. Tastes great when supplemented with hot chapatis with ghee.

This is my first attempt at writing a recipe. Forgive me for all the mistakes! I am thinking in Marathi and writing in English; translating culinary things is a pain.

Vangyacha bharit or baingan ka bharta (or spiced mashed eggplant) is not necessarily a Maharashtrian recipe. I guess, there is a Punjabi version more commonly available in US-based Indian restaurants.

Disclaimer ... since I didn't see any new update, heres the recipe of something that you can make very easily and not too much time consuming. The quantities and measurements have been blissfully ignored. You can update the exact quantities if you know them.

Ingredients

• Wheat flour approx 20 oz (trick: take a styrofoam cup or a medium coke cup... thats 16 oz..