Varan fal

Many times I don’t feel like cooking sabji and making rotis for dinner. So it’s a one-dish-meal time! There are many options like dal-khichdi, thalipith, besan & rice, etc. (details about them later).

But honestly, my favorite is piping hot varan fal. Its variations are also known by the names ‘dal dhokli’ or ‘chakulya’. I had also heard someone term it as Indian pasta. 

As for the recipe, it is as easy as can be (for me, as no chopping of veggies). 

Take a bowlful of wheat flour, add salt to taste, spoonful of oil and a pinch of ajwain. Knead soft dough adding water as needed. Cover and keep aside.

Cook one bowl of tur daal in enough water till soft. Mash it with the back of a ladle. 

In a pan heat oil. Add mustard seeds and let them splutter. Then toss in chopped green chillies and 2 sprigs of curry leaves. If you like the flavor of garlic, you can add 3-4 crushed cloves. After the garlic turns golden, put in the mashed daal and stir well. Add salt, red chilly powder and garam masala and water. Let it boil. 

Meanwhile, take the kneaded dough and make small balls out of it. Now flatten the balls on your palms and make a hole in the center using a finger (shaped like a doughnut). Gently put all the ‘fal’ in the boiling daal. Let it cook well. Check if the fal are done by breaking it with a spoon. If dough does not stick to the spoon, and the fal breaks easily, consider it done. 

Sprinkle coriander leaves on it and switch off the gas. 

Your steaming hot varan fal are ready. Drizzle a spoonful of home-made ghee on a plate of varan fals while serving. 

Ohh it’s so mouth-watering that I can hear my tummy rumble even as I’m writing about it. Gotta go and make it now!

Kande pohe

We all are familiar with the typical traditional Maharashtrian breakfast of 'kande pohe'. It’s a regular in most Marathi homes. It is also an integral part of the match-making process! When the (would-be) groom’s side go to meet the bride’s side, they are usually welcomed with chaha & pohe. 

Though the basic ingredients that go into making pohe are common, there are many variations in the recipe. Also, the accompaniments or garnishing vary from region to region. In Vidarbha, pohe are served with chana ’tarri’ atop it; while the people of Kokan garnish it with lots of fresh grated coconut. Pohe topped with a generous amount of sev are specialty of Indore. 

To make pohe, clean 2 bowlfuls of thick pohe and wash and keep aside to drain. Chop onion, potato (you can also add peas, carrot, cauliflower, etc.) and green chillies. In a pan, add oil. Add mustard seeds and jeera. After it splutters, add a good amount of curry leaves and finely chopped green chillies and sauté a little. Add peanuts (if you like), onion and potatoes and cook till the onion turns transparent and potato is cooked. Now add turmeric powder, red chilli powder and a little salt. Mix well. Toss in the soaked pohe and put salt as per taste and a pinch of sugar. Let it be done well. Finally, squeeze the juice of half a lemon on it and turn off the gas. 

Garnish with lots of chopped coriander leaves and grated coconut. 

Relish it hot along with a cup of tea. 

Poha Laddoo

This is a very simple and nutritious recipe which will be loved by one and all. The ingredients are readily available in our kitchen. It takes hardly 15-20 minutes to make these scrumptious laddoos.

So here I give you Poha Laddoo recipe.

Ingredients:

• Poha (thick) – 1 cup
•  Jaggery (grated) – 1/3 cup
•   Cashew nuts – 8-10
•  Almonds – 8-10
•  Green cardamom – 2 pods
• Milk – 1 tablespoon
•  Ghee – 2 tbsps

Recipe:

• Firstly, dry roast the poha in a pan, till it becomes crisp.
•  Roast the almonds, cashews and cardamom in little ghee and keep aside.
• In the mixer pot, add the roasted poha, nuts and jaggery and grind till the mixture gets crumbly texture.
• Sprinkle a spoonful of milk in the above mixture and add 2 tbsps of ghee.
•  Make small laddoos out of this. If the mixture is dry, sprinkle more milk as needed. 
• Your crispy and yummy laddoos, packed with nutrition are ready.

The kids love it due to its crunch 
And the moms are happy with it's powerpacked punch!!