KOTHIMBIR VADI 
I n g r e d i e n t s :

 3 cups coriander leaves, chopped
 1 cup wheat flour (aata), sieved
 1 cup gram flour (besan), sieved
 1/2 cup peanuts, coarsely pounded
 2 tbsps white sesame seeds (til)
 1 tsp chilli powder
 1 tsp sugar
 1 tsp ginger-garlic paste
 1/2 tsp garam masala
 1/2 tsp turmeric powder
 1/4 tsp soda bicarb
 oil as needed
 salt to taste

Mix flours, sesame seeds, coriander leaves, peanut powder, chilli powder, turmeric powder, garam masala,     soda bicarb, ginger-garlic paste, sugar and salt. Add water and make a thick paste.

Heat 2 tbsps oil and add to the paste.

Grease a deep platter and spread the paste evenly. Steam for 15 minutes in an idli steamer or pressure cooker,     without using the weight. Remove and cool. Cut into diamond shaped pieces.

Heat oil and deep fry these pieces.

Serve hot with green chutney.

                         BHAJANICHI VATANA AMTI 
I n g r e d i e n t s :

 8 cloves
 8 peppercorns
 3 tomatoes, chopped finely
 3 kokums
 2 large onions, sliced
 1 large onion, chopped finely
 2 cups grated fresh coconut
 1 1/2 cups black peas, sprouted, cooked
 1 cup coriander leaves, chopped
 3 tbsps oil
 2 tbsps coriander seeds
 1 1/2 tbsp chilli powder
 1 tsp garam masala powder
 1/2 tsp turmeric powder
 1/2 tsp cumin seeds
 salt to taste

Heat 1 tsp oil and add peppercorns, cloves and coriander seeds. When they pop, add sliced onion. Brown. Add     coconut gratings and brown the whole lot. Cool and grind to a fine paste, adding a little water as needed.     Reserve.

Heat remaining oil and add cumin seeds. When they crackle, add the chopped onion. Brown. Add tomatoes,     sprouted peas and all the spice powders. Add salt and boil, mashing a few peas with the back of the ladle.

Add ground paste and sufficient water to make enough gravy. Add the kokums, stir and boil once.

Garnish with coriander leaves and serve with puris made of rice flour, or with rotis and onion slices.

RICE KHEER RECIPE (Rice Pudding)

Ingredients:

 1/4th cup long grain rice (washed and drained)
 4-5 cups milk
 2-3 cardamom seeds (crushed)
 2 tbsp almonds (blanched silvered)
 A pinch of saffron threads, soaked in a little hot milk
 1 tbsp skinned pistachio nuts (chopped)
 1 tbsp raisins (optional)
 2-3 tbsp sugar or as desired

How to make kheer:
Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and stir until completely dissolved.
Remove the rice kheer from heat and serve either warm or chilled.

Puran Poli Recipe

Puran Poli is a popular Marathi dish. Here is Puran Poli recipe.

Ingredients:

• 2 cups chana dal, soaked in water for 4 hours
• 2 cups jaggery (adjust for sweetness)
• 2 cups refined flour
• 3 tbsp oil
• 1 tsp cardamom powder
• 1/4th tsp nutmeg powder
• 1/4th tsp nutmeg powder
• 3/4 tsp turmeric powder

Method:

• Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
• Add jaggery and cook further and then mash into a soft paste.
• Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well. Form 20 balls of equal size and put it aside.
• Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
• With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
• On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.
• Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.