_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Monday, 29 February 2016

GAJARACHE SANDGE[ SUNDRIED CARROT DUMPLINGS]

Sandge is nothing but the vegetable or dal cutlets / dumplings. In Maharshatra, in every family people use to make moongwadi, chana dal and mutki dumplings. They all are made by soaking the dal overnight and then grinding . But here I am sharing a recipe which my sister living in Bhusawal, Jalgaon used to make . This is very easy recipe but through the years she is only sending me parcel of this sandge. My daughter and I like it a lot. As I was eager to try them myself , so I made them here at my place .Here I am sharing an interesting recipe with grated carrots and flattened rice . This is very tasty and goes well with the simple khichadi . You may store them for yearly purpose like curd chillies and your moongodi.    


INGREDIENTS:
500 Grams Carrots
250 Grams  Flattened Rice [Patal Pohe]
Red Chilli Powder
Salt
Turmeric
Cumin Seeds
 2 Tbsp Garlic Paste


 METHOD:
STEP 1 – First wash and grate the carrots.
STEP 2 – Now add the flattened rice and other ingredients to it and mix well and make a dough. No need to use water for a dough .
STEP 3 – Now wet your palms with water  and make the small cutlets /tikkies with the dough. Likewise make all the tikkies and let them dry directly in the sunlight for three-four days. Use plastic sheet for drying as we use traditionally .
STEP 4 – You can feel whether they dried completely or not .  After dried well store them in a clean, air tight container for yearly purpose.



           
          At the time of serving fry them well in hot oil and serve as the side dish or in Marathi we call it as tondilavne ,with your meal.  

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