Bharali Vangi (courtesy Mummy)

Ingredients:

1. small brinjals (eggplant),
2. Kala masala,
3. red chilli powder,
4. salt, haldi powder,
5. groundnut powder half cup,
6. roasted khopara half cup,
7. pinch of tamarind paste or lemon juice or aamchur powder.

Method:

1. Clean and slit the brinjals from both the ends and soak in (slightly salty) water for few minutes.
2. Remove from water and stuff the above masala mixture from both the ends.
3. Heat 2 teaspoonful oil in heavy bottom kadhai and add mustard seeds and hing, pinch of haldi powder.
4. After spluttering of the mustard seeds drop the stuffed brinjals and cook on low flame.
5. When fully cooked garnish with coriander leaves and enjoy!

Instant 'Madhwa' chutneys

Got this tip from mummy yesterday as we made yummy Onion chutney - madhwa style.

Chutney pud :

Udad Dal - 1 wati
Red Chili - To taste -- about 15 - 20

• Roast the dal till golden brown . Cool on a plate
• Roast chilli lighlty and cool
• Grind fine and keep just like Sar or Sambar powder

Chutney :

Chutney Power 3 - 4 Tablespoons
Bhaji for chutney : दोड्की, OR पुदीना OR Onion
Hing - a pinch
Salt - to taste
tamarind paste - 1/4 tea spoon

• chop the bhaji into big pieces and roast well in a few drops of oil.
• Add all the other ingredients, grind for about 30 seconds without any water.

Chutney ready !

Aamti

Aamti:
Ingredients: 1 cup toor dal
green chilli two
grated ginger a spoonful
Kala masala 2 tsb
dhana-jeera powder 2 tsb
haldi pwd
red chilli pwd 1 tsb
kokam 6 pieces or lemon juice two tablespoonful
jaggary a lemon size ball
salt to taste.

Method: Get cooked the toor dal.
mash it well and add desired quantity of water. Add all the ingredients except green chillies. Let it boil for five minutes. Then season it with mustered seeds,hing and jeera. You may add grated coconut and chopped corrinder leaves.

Onion Thalipeeth

Ingredients

• 1 cup wheat flour,
• 1 cup rice flour
• 1 cup juvar flour
• 1 cup bajara flour (if available)
• Half cup basen
• Chopped onion,
• Red chilli powder, haldi powder,
• Salt, little oil,
• Chopped corriendeer leaves

Method

Roast each flour separately
Mix all flours and take whatever amount you need
Add chopped onion,corrinder leaves, salt,chilli powder, haldi powder
Mix well with water and make a dough softer than chapatti dough
Roll in to small balls
Take a ball and pat it on a plastic paper it should be thicker than paratha
Put it on a heated tava and sprinkle oil
Turn it and cook on low flame
Enjoy with tomato ketchup or butter or pickle!

Welcome

Mummy has a favorite quote from her favorite cookbook - ruchira :

समाधानाची सुरुवात स्वयंपाकघरात होते !
Certainly true of the cowlagi family - where our childhood memories are intertwined with the memories of food ...

"Dahi-bhaat-vachhe sambar"; ambatbhaji with freshly fried mirchi; panipuri get togethers with 400 panipuris in one go ... even the humble gul-polis in the school lunch box ..

All memories we try to carry with us and in some cases - try to replicate in our own kitchens.This started as a place where mummy could keep her recepies but we thought - wouldn't it be nice if everyone could share their favorite recepies !
So here is the Cowlagi kitchen -- लाजू नका -- सावकाश जेवा ! :-)