August 19, 2010

Surali chi Vadi (using microwave)

Surali chi Vadi is a famous Maharashtrian snacks item. Word Surali means roll in marathi. I had never imagined that making Surali chi vadi is soo simple till I stepped on this recipe by Sudha Kulkarni on youtube. This recipe is made completely using microwave cooking. Its instant, simple, good looking and tasty dish :)


Surali Chi Vadi 005

For Vadi

1/2 cup gram flour (besan)
1 tbsp corn flour
1/2 cup buttermilk
1.5 cup
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 pinch asafoetida
salt to taste


For Tempering:
2 tbsp oil
2 tsp mustard seeds
1 tsp asafoetida


For Filling and garnishing:
1/2 cup grated coconut
1/2 finely chopped coriander



  1. In a microwave-safe bowl, mix together gram flour, corn flour, buttermilk, red chilli powder, turmeric powder, asafoetida, salt and whisk well. There should not be any lumps.
  2. Till then, heat water in microwave on high power for 2 minutes. Add this water to the gram flour mixture and mix well to get a uniform mixture.
  3. Cook uncovered in microwave on high power for 2 minutes. Remove out, whisk well and again microwave on high power for 2 minutes. Mixture has now become thick in consistency.
  4. Drop a 3-4 tbsp full mixture on wide plastic paper or on steel plates turned upside down.
  5. Spread it lightly using a wet bowl (wati) but uniformly in a rectangular shape.
  6. Let the spread mixture cool down (about 10 minutes). Then spread the tempering over it uniformly. Sprinkle the filling - coriander and coconut.
  7. Cut the sheet gently lengthwise using a knife, distanced by about 5-6cm. With a light hand, roll the sheet into a firm roll.
  8. Place all the rolls in serving dish one by one and garnish with additional coriander and coconut.

Surali Chi Vadi 006

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August 17, 2010

Kairee chi Dal

Kairee chi Dal is usually prepared in Chaitra month of Marathi calendar (March/April) to mark the onset of spring. It is served along with Kairee che panhe during Chaitra haldi-kunku, a woman's get-together. It is prepared from kairee or raw mangoes. Hence typically we have to wait year long for the raw mangoes to appear. But surprisingly, I spotted Kairee in Indian stores that too now (in August). Hence could not wait to try out this much awaited dish.
Kairee chi dal

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August 16, 2010

Rice & Poha Dosa

This is one of my bookmarked recipes from RuchkarJevan blog. I followed the recipe almost as the original one, just that I soaked rice for a longer time (3 hours).

Chamchameet 012
1/2 cup raw rice
1/2 cup thick pohe
1 green chilies
1/4 cup chopped coriander leaves
1/2 tsp fenugreek seeds
salt to taste
oil for shallow frying
1 medium non stick pan

1. Wash and rinse, pohe and rice 2-3 times with water. Soak them separately for 3 hours.
2. Grind them together with 1 1/2 cup water, salt, fenugreek seeds and coriander leaves. Add more water if required and make medium consistency batter.
3. Heat 1 tspn oil in pan and pour 1 large spoon of batter. Spread little oil around it.
4. Take off the lid after 2-3 minutes and fry bottom side till crispy and golden brown.
5. Turn up side down, spread little oil round it and fry till golden brown and crispy.
6. Serve dosa with sambar or coriander coconut chutney.
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August 4, 2010

Strawberry Sheera

I love Sheera and can have it at anytime of the day. Its contains homemade ghee (toop), dryfruits. Hence its a rich sweet dish in my opinion. I had blogged about Prasadacha Sheera some days back. That sheera is made by adding ripe banana to it. There are lots of variations to Sheera, like Mango sheera, Pineapple sheera and so on. I had brought some fresh strawberries the other day hence thought of experimenting with Strawberry sheera. If you haven't got fresh strawberries, you can use Strawberry crush instead.

Strawberry Sheera 003

Makes 1 bowl sheera
1/2 cup semolina
6-7 medium sized fresh strawberries or 1/2 strawberry crush
1/2 whole milk (1 cup if strawberry crush is used instead of fresh strawberries)
1/2 cup sugar (less sugar required if strawberry crush is used)
1/2 tsp cardamom powder
1/2 cup chopped mix dry fruits (almonds, cashwes, raisins)
1 tbsp homemade ghee (toop)


  1. Roast semolina in a pan till it just starts turning golden brown. Alternatively you could also roast it in microwave.
  2. Chop off the stems of strawberries and blend it to fine pulp. No need to add water.
  3. Heat ghee in a pan. Add roasted semolina and mix it well so that ghee and semolina mix together. Nice aroma will start coming out now.
  4. Now add milk and strawberry pulp/crush. Bring it to boil stirring constantly. You will notice that semolina fluffs up by absorbing the liquids.
  5. Once the mixture starts to dry up, add sugar and cardomom powder. Mix till sugar melts and mixes evenly.
  6. Remove it in a greased mould and serve hot. Garnish it with some strawberries on top.
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