Shraddhachi Sampurn Thali

Instructions

Amsulachi Chutney

Step 1: Blend soaked kokum petals, jaggery, red chili powder, green chili, black salt, salt and cumin powder into fine paste in mixer. Amsulachi chutney is ready.

Mirchiche Panchamrut

Step 2: Heat up oil in a pan and add mustard seeds.

Step 3: When mustard seeds pop up, add cumin seeds, hing, green chili and curry leaves and fry well.

Step 4: When it is almost fried, add red chili powder, goda masala, coriander powder and white sesame seeds and mix well.

Step 5: Add tamarind pulp, salt and jaggery and mix well.

Step 6: Add roasted peanut powder and simmer on low heat until it begins to thicken up for about 4-5 minutes.

Step 7: Turn the gas off and mirchiche panchamrut is ready.

Karlyachi Bhaji

Step 8: Heat up oil in a cooker and add mustard seeds.

Step 9: When mustard seeds pop up, add cumin seeds, hing and green chili and turn the gas off.

Step 10: Add goda masala, coriander powder and red chili powder and mix well.

Step 11: Turn the gas on and add karle. Mix well.

Step 12: . Add tamarind-jaggery pulp and mix well.

Step 13: Add roasted peanut powder and stir well.

Step 14: Add salt and mix well.

Step 15: Add water and close the lid.

Step 16: Cook on medium heat until 1 whistle.

Step 17: Open the lid add coriander leaves.

Step 18: Mix well and karlyachi bhaji is ready.

Bhendichi Bhaji

Step 19: Heat up oil in a pan and add mustard seeds.

Step 20: When mustard seeds pop up, add cumin seeds, hing, green chili and curry leaves and fry well.

Step 21: Add turmeric powder and mix well.

Step 22: Add bhendi and fry well.

Step 23: Fry the bhaji for another 6-8 minutes.

Step 24: Add salt and mix well.

Step 25: Add roasted peanut powder and coriander leaves and mix well. Bhendichi bhaji is ready.

Gawarichi Bhaji

Step 26: Heat up oil in a cooker and add mustard seeds.

Step 27: When mustard seeds pop up, add cumin seeds and hing and turn the gas off.

Step 28: Add curry leaves, goda masala, red chili powder, coriander -cumin powder, salt and turmeric powder and mix well.

Step 29: Add gawar and mix well. Turn the gas on.

Step 30: Add roasted peanut powder, jaggery and coriander leaves and mix well.

Step 31: Add water and close the lid.

Step 32: Cook on medium heat until 1 whistle.

Step 33: Open the lid and add coriander leaves.

Step 34: Mix well and gawarichi bhaji is ready.

Lal Bhoplyachi Bhaji

Step 35: Heat up oil in a pan and add mustard seeds.

Step 36: When mustard seeds pop up, add cumin seeds, fenugreek seeds, curry leaves, ginger, hing and lal bhopla and fry well.

Step 37: Add salt and mix well.

Step 38: Add water and mix well.

Step 39: Cover and cook well until pumpkin is cooked well for about 7-8 minutes. Open the lid and mix well at regular intervals.

Step 40: When pumpkin is cooked well, add red chili powder, fresh coconut, salt and coriander leaves and fry together for about a minute. Lal bhoplyachi bhaji is ready.

Methichi Bhaji

Step 41: Heat up oil in a pan and add cumin seeds.

Step 42: When cumin seeds splutter, add ginger and green chili and fry for few seconds.

Step 43: Add fenugreek leaves and fry well for about 5-6 minutes.

Step 44: When fenugreek leaves are cooked well, add salt and roasted peanut powder and mix well.

Step 45: Cook the bhaji for about a minute and methichi bhaji is ready.

Batatyachi Bhaji

Step 46: Heat up oil in a pan and add mustard seeds.

Step 47: When mustard seeds pop up, add cumin seeds, ginger, hing, green chili and curry leaves and fry well for about 30-40 seconds.

Step 48: Add turmeric powder and mix well.

Step 49: Add potatoes and salt and mix well.

Step 50: Cover and steam the bhaji for about 5 minutes.

Step 51: Add coriander leaves and mix well. Batatyachi bhaji is ready. 

Tandalachi Kheer

Step 52: Wash basmati kani well and transfer it into a blender jar. Blend it into coarse powder.

Step 53: Heat up ghee in a pan and add the blended powder.

Step 54: Fry well for few minutes and add dry nuts and fresh coconut.

Step 55: Fry it well together and add hot milk.

Step 56: Mix well and cook it well for about 10 minutes until rice is cooked well.

Step 57: Add sugar and cook for another 5 minutes.

Step 58: Add cardamom powder and mix well. Tandalachi kheer is ready.

Pawadi 

Step 59: Mix besan and water well together.

Step 60: Heat up oil in a pan and add mustard seeds.

Step 61: When mustard seeds pop up, add cumin seeds, ginger-green chili paste and hing and mix well.

Step 62: Add turmeric powder and mix well.

Step 63: Add water and salt and mix well.

Step 64: Strain the besan mixture and mix in quickly. No lumps should be formed.

Step 64: Cook it well until besan is cooked well and comes together like dough.

Step 65: Cover and steam on low heat for about 8-10 minutes.

 Step 66: Remove the lid and mix well.

Step 67: add coriander leaves and mix well.

Step 68: Take the mixture out into a dish or rolling board. Spread it evenly quickly.

Step 69: Sprinkle coriander leaves and fresh coconut and press it a little.

Step 70: Rest it for about 5-10 minutes to set.

Step 71: Cut it into pieces and patvadi is ready.

Kadhi

Step 72: Mix buttermilk and besan well together in a bowl. No lumps of besan should be formed.

Step 73: Heat up ghee in a pan and add mustard seeds.

Step 74: When mustard seeds pop up, add cumin seeds, ginger-green chili paste, fenugreek seeds, hing and curry leaves and fry well.

Step 75: Add turmeric powder and mix well.

Step 76: Turn the gas off and add the buttermilk mixture. Mix well.

Step 77: Add salt and sugar and mix well.

Step 78: Turn the gas on simmer kadhi on medium heat for about 8-10 minutes.

Step 79: Add coriander leaves and mix well. kadhi is ready.

Chana Dal vada

Step 80: Wash chana dal really good and soak it in enough water for 5 hours. Drain all the water from the soaked chana dal.

Step 81: Add green chili, ginger and soaked chana dal into a blender jar and pulse it together into coarse paste. Keep a little soaked chana dal aside.

Step 82: Take the mixture out into a bowl and add the soaked chana dal, coriander powder, red chili powder, hing, coriander leaves, curry leaves and salt.

Step 83: Mix everything well together and batter for vada is ready.

Step 84: Heat up oil on medium heat in a pan.

Step 85: Spread water on a banana leaf.

Step 86:  Take small portion of the batter and roll it into a ball.

Step 87: Place the ball on the leaf and pat it into vada.

Step 88: Drop vada into hot oil and fry well until it gets nice golden color from both sides.

Step 89: When vada is fried well, take it out, drain excess oil and transfer it into a dish. Chana dal vada is ready.

Urad Dal Vada

Step 90: Wash urad dal really good and soak it in enough water for 5 hours.

Step 91: Drain all the water from it and transfer in into a blender jar.

Step 92: Add water and blend it well together into smooth paste.

Step 93: Take the batter out into a bowl and add salt. Mix well and batter is ready.

Step 94: Heat up oil on medium heat in a pan.

Step 95: Take small portion of the batter and roll it into urad vada or medu vada.

Step 96: Drop vada into hot oil and fry well until it gets nice golden color from both sides.

Step 97: When vada is fried well, take it out, drain excess oil and transfer it into a dish. urad dal vada is ready.