SWC: Maharashtrian cuisine

This event gives me a chance to cook what i enjoyed eating during my stay in nagpur.for 5 years.
nagpur is a great place,i found my friend for life..Akhila in nagpur...i had the best of time there...
i remember having food at neha's place and at times at kallu's place(kalyani)....so now im going to try out my hand at some of the dishes.

the first entry is:

sabudana wadi:

Ingredients:
4 large potatoes boiled, peeled and mashed
1/2 cup sabudana (sago)
Water
1 large onion chopped very fine
1 green chillies chopped very fine(u can add more)
2" piece of ginger grated
1/4 cup peanuts roasted and crushed coarsely
1 tsp raw mango powder
1 tsp cumin seeds
Salt to taste
cooking oil for shallow frying

method:

* Soak the sabudana (sago) in warm water for four hours. It will puff up and become translucent.
* Mix the sabudana with all the other ingredients and form a paste. Add salt to taste.
* Make the paste into equal-sized balls and flatten slightly to form patties.
fry them in oil till golden brown.


its ready to serve.enjoy with chutney.

the second entry is:

Tomato Onion Koshimbir (A Maharashtrian salad)

Ingredients

1. Tomatoes - 2 nos. finely chopped
2. Onion - 1 big, finely chopped
3. Coriander leaves - finely chopped
4. Green chillies - 2 nos. - lengthwise split into halves
5. Peanuts - 1 tbsp
6. Asafoetida
7. Mustard seeds
8. Sugar - 1 tsp (optional)
9. Salt

Broil (dry roast) the peanuts on a tava or in a kadai without using oil. Keep stirring frequently.
When the peanuts get pink-brown spots on them, switch off the flame.
Spread out the peanuts on a plate and let them cool.
After they are cool, hull the peanuts(the papery outer covering) and grind them coarsely.
Now this peanut powder is a common ingredient in Maharastrian cooking,
so in typical households this powder is prepared and stored for a week or so.
Then, just mix the finely chopped tomatoes, onions, peanut powder, salt.
Add sugar if you like a hint of sweetness.
For the tempering or tadka, take 1tsp oil in a small kadai, when the oil heats, add mustard seeds,
asafoetida, curry leaves
and green chillies.
Switch off the flame and pour the tadka on the koshimbir. Mix well and garnish with coriander.



the third entry is:


Maharashtrian Kadhi
Preparation Time : na
Cooking Time : na
Serves / Makes : :04

Ingredients
Bengal Gram Flour (besan) 2 tbsps.
Yogurt 3 cups
tomato 1 chopped
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Green Chillies (slit) 2
Turmeric Powder 1 tsp.
Mustard Seeds 1/2 tsp.
Curry Leaves 4-6
Oil 1 tbsp.
Salt to taste

Method
Combine besan, curd thoroughly, add about 2 cups of water and turmeric powder. Cook it on slow heat stirring continuously.
Heat oil, add mustard seeds, when they crackle add ginger paste, garlic paste, green chillies and curry leaves. Cook for a moment and then add this to kadhi
Stir continuously on low heat until kadhi is slightly thick.
Remove, adjust salt and serve