Aartyaa

आरत्या - जीवतीच्या नैवेद्याच्या

AARTYAA - Crispy Sweet Puri's - Snack

These sweet puri's are typically prepared on Friday's during the Hindu calendar month "Shravan". Maharashtrians perform puja for the Goddess "Jivti" on Fridays. This puja is mainly performed by mothers for the well being of their children. "Aartyaa" are offered as prasad during this puja. These puris are a tasty snack which are loved by children and adults alike. They are well preserved without refrigeration for 3 to 4 days.

महाराष्ट्रीयन लोक "जीवती" देवी ची पूजा श्रावणी शुक्रवारी करतात।  ही पूजा आई आपल्या मुलांच्या सूख-समृद्धी साठी करते।  आरत्या ह्या पूजेचा नैवैद्य म्हणून केल्या जातात।  त्या सहज ३-४ दिवस बाहेर चांगल्या राहतात आणि लहान-मोठे सर्व ह्या आवडीने खातात। 

RECIPE IN MARATHI (Click the image to enlarge)

RECIPE IN ENGLISH

Ingredients:

1 Banana

1/2 bowl jaggery

1 tea spoon desi ghee(home made butter)

Salt as per taste

Oil for frying

Wheat flour - quantity as per requirement defined in the preparation

Preparation:

Crush the banana and add the jaggery, ghee and salt to it. Mix it well. Add some wheat flour to it. Keep dicing it till the dough becomes hard enough - similar to the dough consistency for normal puri's. Do not add water. Roll it into a small ball - the size of a table tennis ball. 

Flatten the ball on a platform similar to chapati preparation, till it is about 2-3 mm thick. Take a small steel bowl and cut the flattened dough into small round shapes using the open side of the bowl. Fry them in Oil or Ghee on a medium flame till they turn brown. 

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Cooking Classes

Group Cooking Classes by Mrs.Sushama Deshpande all over Mumbai and Suburbs

Options:

1) Salads: Waldorf, Stuffed Grains, Pasta, Green Grains Stuffed, Russian, Salsa Mix, Corn. 

Fees: Rs.800/person. Group Size - 7 to 10

2) Parathas: Methi, Dudhi, Cabbage, Veg Kheema, Aloo, Paneer, Ground Nuts Sweet, 
Mawa Coconut, Cheese, Mutter, Khatta Mitha. 

Fees: Rs.800/person. Group Size - 8 to 10

3) Desserts: Chocolate Mousse, Caramel Pudding, Trifle Pudding, Apple Pie, Baklava,Banana Smoothie, Fruit Cream. 

Fees: Rs.1000/person. Group Size - 8 to 10

4) Non Vegetarian Starters: Fish Fingers, Lemon Chicken, Shami Kabab, Chicken Koliwada, Fish Cutlets, Chicken Malai Tikka, Ravioli, Meat balls, Chicken Sticks, Chicken Momo's, Chicken Stuffed Rolls. 

Fees: Rs.2500/person. Group Size - 10+

5) Vegetarian Starters: Mini Samosas, Corn Cheese  Balls, Momo's, Paneer  Green  Tikka, Crispy Vegetables, Hara Bhara Kababs, Spring Rolls, Corn Cutlets, Mutter Kababs, Veg Lollipops. 

Fees: Rs.1500/person. Group Size - 10+

6) Vegetarian Party menu: Pineapple Punch, Waldorf Salad, Mix Vegetable, Corn Palak, Patti Samosa, Veg. Lollipops, Veg. Biryani, Mung Dal Halwa 

Fees: Rs.1000/Person. Group Size - 8 to 10 persons

Details:
a) Classes can be conducted in minimum specified group size across Mumbai and suburbs.
b) 1 Person from the Hostess/Host would be charged 50% of the fees.
c) Cooking Gas, Basic appliances like Mixer, Refrigerator, utensils would be provided by the Host.
d) All required ingredients would be provided by us.
e) Quantity prepared would be more than sufficient for every member to taste.
f) The above 6 Menu options are the most popular. Menu can be customized based on requirement to include traditional recipes, etc.

For further details, please call Mrs.Sushama Deshpande on 9702290260
http://cookwithsushama.blogspot.in/
https://www.facebook.com/aseamhikayastha/

Kobichya Wadya

RECIPE - कोबीच्या वड्या 

RECIPE IN MARATHI:

RECEIPE IN ENGLISH:

Ingredients:
250 gms Cabbage
1 teaspoon Haldi powder(Turmeric powder)
4-5 finely cut Green Chillies OR 2 teaspoons Red Chilly powder
Finely cut Kothimbir (Koriander leaves)
1 Tablespoon Khaskhas (Poppy seeds)
1/2 teaspoon Jeera-Dhana powder(Cumin-Coriander seeds powder)
Besan as per requirement(refer preparation)
1 Tablespoon Oil
Salt as per taste

Preparation
Take the cabbage and cut it into fine pieces. Add Haldi, Green Chillies(or Chilly powder), Salt, Khaskhas, Kothimbir and Oil. Mix it well. Add Jeera-Dhana powder and make a uniform mix. Add Besan to the mixture in a quantity which fits into it such that after mixing it well, you can make a thick ball(Similar to chapati atta). 

Make smaller balls and roll them into rolls of approximate 2 inch diameter. Take a Sieve and keep a wet handkerchief in it. Keep the rolls on the handkerchief and heat them in a Pressure cooker for about 4 to 5 whistles. Once cooled, cut the rolls into small pieces and fry on a low flame. 


One can also prepare this recipe using Coriander leaves instead of Cabbage. One should add little Garam Masala or Laung-Dalchini(Clove-Cinnamon) powder when using Coriander leaves.

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असे आम्ही कायस्थ - Traditional CKP Recipe Book

असे आम्ही कायस्थ

Dear Friends,

I am very Happy to announce that we have published a Recipe Book in Marathi - "असे आम्ही कायस्थ" - "Ase Aamhi Kayastha" written by my mother Sushama Deshpande on 29th May 2016.

The book features traditional recipes of the CKP(Chandraseniya Kayastha Prabhu- चांद्रसेनिय कायस्थ प्रभु) sub-caste in Maharashtrians. The book features 142 Veg and Non-Veg CKP recipes across 9 different categories. It also has a chapter on CKP Riti for specific festivals. We have received an overwhelming response to the book so far and have sold 500 copies in 28 days.

Please go through the recipe list and sample pages on this page below. 

The book is priced at Rs.150/- inclusive Shipping within India. The book can also be shipped Worldwide for which shipping will be charged. You can contact me on Call/Message/Whatsapp me on 9920095150 or send an email on yogesh2203@gmail.com for further details.

You can also visit our Facebook page - www.facebook.com/aseamhikayastha for further details.

Book Launch at the hands of my Grandmother -Snehalata Gupte. From L-R - The author Mrs. Sushama Deshpande, Mrs.Snehalata Gupte, Mr.Vilas Deshpande(my father), Mr.Arvind Joshi(Publisher), Mrs.Neela Deshmukh(Anchor, Friend, Relative)

Book Cover

INDEX PAGE

RECIPE LIST:

Sample Pages:

THANK YOU!