Thecha / kharda

 Thecha or kharda is authentic Maharashtrian recipe made up of green or red chilly.It is generally served with jowari or bajra bhakari (roti).It is an extra spicy side dish which goes with any traditional thalli.

Ingredient.....

1. Green chillies (broad and long)-10-15
2. Garlic 20 cloves
3. Cumin seeds/jeera 1 tbsp
4. Salt to taste.
5. Two red chillies
6. Pinch turmeric.(to get nice colour)
7. Lemon half 
8. Mustard oi for marrination 2tbspoon
9. Oil for shallow frying

Pictorial recipe
  

Wash and pat dry green chilies and cut them into two.

Shallow fry or roast it by using few drops of oil.

Roast  it from all the sides.

In the same way roast garlic.

Roast cumin seeds on low flame .

Take all the roasted ingredients all together with salt .

Coarsely grind it in mixture or by using mortar and pestle.

Add two small red chillies while grinding.

do not use water while grinding and dont grind too much to form a paste.

Take the mixture or the raw thecha on the gridle and add 4-5 tbsp of oil to it.

Add pinch of turmeric to it ,this gives nice colour to our thecha.

Add in half lemon juice to it .

Add finely chopped coriander .

Saute for 1-2 min and our Thecha ready to go with Bhakari.

Halwa fry / Black pomfret Fry

 Fish can be fried with various different marrinations and methods like rava fry, tawa fry.This is the easiest and yummy recipe with a very few ingredients.This method can also be use for bangda fry.

Ingredient.....

1. Halwa (whole fish) 1
2. Salt to taste.
3. Red chilly powder 2 tbsp
4. black papper powder 2 tbsp
5. lemon 1 
6. mustard oi for marrination 2tbspoon
7. Oil for shallow frying

Pictorial recipe
  

Slit  the fish on both sides and soak in salted water for about 10-15 min.

Take all the ingredients in a plate.

Add mustard oil on the spices and 1 lemon juice.

Mix and apply it to the fish properly inside the slits and on both sides ,covering the cmplete fish with the marrination.

Shallow fry on medium flame for about 5-10 min on each side.

Bhajni Chakali

Chakali is  traditional Indian snack usually made during diwali festival and very popular in south Asian cusine at every home.

Ingredient.....

1. Rice 8 cups           
2. mung dal 1 cup
3. channa dal 3 cups
4. udat dal 2 cups
5. tur dal 1 cup
6. poha (thick)2 cups
7. Salt to taste.
8. Red chilly powder 3 tbsp
9. ajwain
10. sesame seeds
11. cumin seeds/jeera
12. Oil for frying

Pictorial recipe
  

Dry roast rice , all dals and poha .Grind all together to make bhajani.

Take 500 gms of prepared bhajani in a vessel.

Heat  oil in a voke / kadhai.

Add coarsely ground garlic and saute till raw smell disappears.

Add water

(measure the bhajani and water with the same vessel,water to be taken little less than the bhajani)

Take jeera , sesame seeds/til, ajwain ,red chilly powder and salt 

Add spices to above boiling water.

Switch off the flame add in bhajani.

Mix uniformly.

The batter gets converted  into a thick dough.

Cover the vessel with lid and a weight on it.

let it rest for about 2-3 hours.

Take a small portion in the other plate and rub the dough with palm to make it soft  dough

Fill the dough in to a chakali mould

Make chakalies...

Fry in hot oil.flame should be constantly medium .

Fry till golden brown.you can feel the crispiness while fliping.

Take down on a paper ,cool it completely and store in an airtight container.

Cholafali / Chorafali /Fafda

Chorafali/cholafali is a speciality of Gujrat made during Diwali.This is a gluten free , crispy vegan snack is also perfect for tea time.Here i have shared instant way of making chorafali directly with besan and udat atta.

My moms proportion - 2cups chana dal+2cupsudat dal+1cup mung dal>grind in chakki to a fine powder .This tastes 👌 

Ingredient.....

1. Besan- 4 cups                
2. Udat dal atta- 2 cup
3. Salt to taste.
4. Papad kharo- 1 tsp
5. Ajwayein - 1/2 tsp
6. Turmeric - pinch
7. Hing -1/2 tsp
8. Water to knead
9. Oil for frying

For making sprinkle

1. Black salt 3 tbsp 
2. Red chilly powder 3 tbsp

Pictorial recipe
  

Take a water in a bowl and add salt,papad kharo and hing to it and mix well.

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Add water mixture to a flour , add ajwayein and knead tight dough.

Make a hard dough and punch to make soft.

(Musaline Kutun soft karne) Dark colour dough will change its colour to light yellow.

Make a long log by taking a small amount of the dough.

Cut it into small pieces .

Put them into a vessel.

Cover the vessel to avoid drying 

Take one ball apply little oil to it .

Roll it using roller pin.

Make a slits in the center .

Repeat it with all the balls .

Meanwhile prepare this mixture of equal quantity of black salt and red chilly powder .

To be used as sprinkler.

Once all the rolling  is done , heat a oil in a voke/kadhai and fry them one by one.

Fry it from both the sides till golden brown.

Remove excess of oil and take down on  paper. 

Sprinkle the prepared mixture on both the sides.

Cool them completely and store them in air tight container.

HAPPY DIWALI...!