Sanjani

सांजणी SAANJANI 

SAANJANI IS A MAHARASHTRIAN SWEET WHICH IS MAINLY PREPARED BY THE C.K.P(KAYASTHA) COMMUNITY. IT IS PREPARED TRADITIONALLY DURING THE HINDU CALENDAR MONTH OF "SHRAVAN" ON THE DAY OF "SHITALA SAPTAMI".

RECIPE IN MARATHI(Click to Enlarge)

RECIPE IN ENGLISH

Ingredients:
1 bowl Rice Rava(Typically prepared by washing rice, drying it in shade and preparing rava. Nowadays, once gets ready-made Idli rava in the market. Same can also be used for this preparation)
1/2 bowl Sugar
Thick Coconut Milk extracted from 1 Coconut
Salt as per taste
1/2 Teaspoon Elaichi(Cardamom) powder
Kesar(Saffron) - As per requirement

Preparation:
Add the Coconut Milk to the Rice Rava and mix well. Let it soak for 30 minutes. Add Sugar, Salt, Cardamom powder, Saffron and mix it well. Let the Rava soak well for 3 to 4 hours. 

Once it soaks well, take a vessel or Kadhai and start boiling water in it. Take the Rava mixture on a plate and let it steam in this boiling water- similar to Dhokla steaming. 

After approximately 15 minutes, remove the plate and make cake like pieces once it has cooled down. 

THANK YOU!

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. 

THANK YOU

Lapshicha Sheera

लापशीचा शिरा

Broken(Cracked) Wheat Halwa

लपशीचा शिरा गुजराती लोक पण करतात। खलिल कृति महाराष्ट्रीयन पद्धतीची आहे। 
ह्या पदार्थाचे वैशिष्ट्य म्हणजे सालासकट गहू पोटात जातात तसेच साजूक तूप सुकामेवा असे सर्व पौष्टिक गोष्टी खाल्ल्या जातात.

While this delicacy is also prepared by Gujaratis, the following recipe highlights the Maharashtrian way for preparation. This preparation is extremely nutritious and tasty at the same time. This is a widely enjoyed traditional dessert in India.

RECIPE IN MARATHI:

साहित्य:
१/४ किलो लापशी डालिया
१/४ किलो साजूक तूप 
१/४ किलो गुळ
१/४ टीस्पून जायफळ पावडर
१ लिटर दूध
१/२ वाटी सुकामेवा पावडर
मुठभर बेदाणे 
50 ग्रॅम मावा

कृती:
प्रथम थोड्या तूपावर लापशी ५ मिनिटे भाजून घ्यावी. नंतर एका भांड्यात लापशी काढुन त्यात दूध घालून एकत्र करून  कुकरमध्ये २ शिटी घेऊन कुकर मधून काढून मोवळी करावी. बाकीचे तुप कढईत वा पातेल्यात गरम करून मोकळी केलेली लापशी टाकून 2 मिनिट परतावे मग सुकामेवा, बारीक चिरलेला गुळ घालुन परतावे. गुळ विरघळून गेल्या वर मावा किसून घालावा. चांगली सरसरून वाफ येऊ घ्यावी. पौष्टिक लापशीचा शिरा  (हलवा) तयार।

RECIPE IN ENGLISH:

Ingredients:
250 gms Broken Wheat(Lapshi Daliya)(Cracked Wheat)
250 gms Pure Ghee(preferable Home Made)
250 gms Jaggery
1/4 Teaspoon Nutmeg(Jaiphal)
1 Litre Milk
1/2 Bowl Mixed Dry-fruits Powder
1/4 Bowl Raisins
50 gms Mawa(Khoya)

Preparation:
Take some Ghee in a pan and add Broken wheat to it. Roast it for about 5 minutes. Take the roasted wheat in a vessel and add Milk to it and mix it well. Cook it in a pressure cooker for 2 whistle blows on a medium flame. Once out of the cooker, separate it with a spoon. Take the remaining Ghee and heat it in a pan. Add the separated wheat to it and stir for 2 minutes. Add the Dry Fruits powder and finely cut Jaggery to it and keep stirring. Once the Jaggery melts, add shredded Mawa to it. Let it cook till it gives out a good steam. 

THANK YOU

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/

Fodicha Moramba - फोडीचा मोरंबा

Fodicha Moramba (फोडीचा  मोरंबा)

Moramba is sort of a jam made of raw mangoes which are sweetened with sugar.

RECIPE IN MARATHI:

साहित्य:
१ किलो तोतापुरी आंबे (कच्चे)  
१ किलो साखर
१ चहाचा चमचा वेलची पावडर
हवा असल्यास केशर

कृती:
आंबे स्वच्छ धुवून पुसून घ्यावेत. आंब्याची साले काढून आपल्याला हवेत तश्या फोडी करून घ्यावेत. मोठ्या भांड्यात फोडी व साखर  एकत्र करून ५ मिनिट ठेवावेत .साखरेला थोडे पाणी सुटले कि ढळायला त्रास होत नाही.गॅसवर भांडे ठेवून सतत साखर विरघळून जाईल तोपर्यंत हलवत रहावे.साखर विरघळून गेल्यावर चांगल  उकळत ठेवावे।

उकळून उकळून पाक चांगला घट्ट होत आला  की गॅस घालवावा. थंड झाल्यावर घट्ट पणा बघावा. वेलची पावडर आणि हवा असल्यास केशर घालावा। 

चांगला गार झाल्यावर स्वच्छ-कोरड्या बरणीत भरावा। ओला हात अथवा  ओला चमचा घातला जाणार नाही ह्याची काळजी घ्यावी. कारण ह्या गोष्टी वर्षभराच्या केलेल्या असतात

RECIPE IN ENGLISH:

Ingredients:
1 Kg Raw Mangoes(Totapuri)
1 Kg Sugar
1 Teaspoon Elaichi powder(Cardamom)
Kesar(Saffron) if required

Preparation:
Wash the mangoes clean and wipe them dry. Peel the Mangoes and cut them in pieces, sizing them as per requirement. Collect the mango pieces in a vessel and mix sugar with them, allowing it to rest for 5 minutes. Stirring the mixture becomes easy once the sugar starts liquefying. 

Heat the vessel now and keep stirring till all the sugar melts. Once melted let the mixture boil till the sugar syrup becomes thick. Add the Cardamom powder and Saffron. Once cooled check the thickness and consistency. 

Pour it into completely dry jars for storage as per requirement. Please do take care that no water comes in contact with the Moramba. This will ensure that it would last long.

THANK YOU!

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.

THANK YOU!

Walachi Khichadi

RECIPE - कडव्या वालाची खिचडी (सोजी) - Bitter Field Beans Khichadi

Recipe in Marathi:

Recipe in English:
Ingredients:
1 bowl Vaal(The Vaal are to be soaked and sprouted, post which the skin is to be removed)
1 Onion medium cut
2 bowls Rice
1 teaspoon Green paste(Ginger, Garlic and Green Chilly)
1 teaspoon Red Chilly powder
1 teaspoon Garam masala
1/4 bowl Cocunut Milk(can be prepared without this ingredient also)
1/4 teaspoon Haldi powder(Turmeric powder)
2 Curry spoonful Oil
Hing and Jeera for tadka
Salt as per taste

Preparation:
Add Oil to a kadhai and heat it. Add Hing, Jeera for tadka. Add the medium cut Onion. Add Vaal, Haldi powder, Chilly powder, Green paste and Garam masala. Let it cook for 5 mins in the steam. Add rice. Keep mixing it will for 5 minutes after which you can optionally add the Cocunut milk for a richer taste. Add some hot water for the rice to cook. Add salt and mix well. Let it cook on low flame.

Serve hot with ghee or cocunut milk.

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!