ghargutipadarth.blogspot.com

Gharguti Padarth

Wednesday, 27 February 2013. RAVA LADU / RAVYACHE LADOO / LADDOO. Cardamom powder 1 pinch. Cashew nuts (broken) 10 nos. Coconut scrapped 1 cup. Milk optional 1/2 cup. Semolina (Suji/Rava) 1 cup. 1 Dry roast semolina in a thick bottom pan and cool. Take a pan add Ghee then add all dry fruits let they change the colour little bit. 2 Now add fresh grated coconut fry till it becomes dry (should not change colour) then add semolina and saute them in very low flame till it changes into light brown colour.

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Wednesday, 27 February 2013. RAVA LADU / RAVYACHE LADOO / LADDOO. Cardamom powder 1 pinch. Cashew nuts (broken) 10 nos. Coconut scrapped 1 cup. Milk optional 1/2 cup. Semolina (Suji/Rava) 1 cup. 1 Dry roast semolina in a thick bottom pan and cool. Take a pan add Ghee then add all dry fruits let they change the colour little bit. 2 Now add fresh grated coconut fry till it becomes dry (should not change colour) then add semolina and saute them in very low flame till it changes into light brown colour.

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1 gharguti padarth

2 ingredients

3 ghee 3 tbs

4 rasins 10 nos

5 sugar 1/4 cup

6 preparation

7 कृती

8 ghargutipadatha@gmail com

9 posted by

10 no comments

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Gharguti Padarth | ghargutipadarth.blogspot.com Reviews

https://ghargutipadarth.blogspot.com

Wednesday, 27 February 2013. RAVA LADU / RAVYACHE LADOO / LADDOO. Cardamom powder 1 pinch. Cashew nuts (broken) 10 nos. Coconut scrapped 1 cup. Milk optional 1/2 cup. Semolina (Suji/Rava) 1 cup. 1 Dry roast semolina in a thick bottom pan and cool. Take a pan add Ghee then add all dry fruits let they change the colour little bit. 2 Now add fresh grated coconut fry till it becomes dry (should not change colour) then add semolina and saute them in very low flame till it changes into light brown colour.

INTERNAL PAGES

ghargutipadarth.blogspot.com

1

Gharguti Padarth: February 2013

http://ghargutipadarth.blogspot.com/2013_02_01_archive.html

Wednesday, 27 February 2013. RAVA LADU / RAVYACHE LADOO / LADDOO. Cardamom powder 1 pinch. Cashew nuts (broken) 10 nos. Coconut scrapped 1 cup. Milk optional 1/2 cup. Semolina (Suji/Rava) 1 cup. 1 Dry roast semolina in a thick bottom pan and cool. Take a pan add Ghee then add all dry fruits let they change the colour little bit. 2 Now add fresh grated coconut fry till it becomes dry (should not change colour) then add semolina and saute them in very low flame till it changes into light brown colour.

2

Gharguti Padarth: PURAN POLI / POORAN POLEE

http://ghargutipadarth.blogspot.com/2011/07/puran-poli-pooran-polee.html

Thursday, 28 July 2011. PURAN POLI / POORAN POLEE. PURAN POLI / pooran poli / puran polee. Popular sweet of maharshtra mostly made on the occassion of holi festival. Can be stored for a week. Here is a best recipe / pakakruti for puran poli or stuffed sweet roti or paratha. You can also say sweet stuffed indian bread. Tastes best with ghee ( clarified butter) and hot milk. 2 cups chana dal, soaked in water for 4 hours. 2 cups jaggery (adjust for sweetness). 2 cups refined flour. 1 tsp cardamom powder.

3

Gharguti Padarth: malvani masala

http://ghargutipadarth.blogspot.com/2013/02/malvani-masala.html

Wednesday, 27 February 2013. MALVANI MASALA IS WIDELY USED BY THE PEOPLE ORIGINATED FROM THE KOKAN REGION MOSTLY FROM MALVAN AREA. IT IS GOOD TO USE IN VEG AS WELL AS NON VEG RECIPES. 50 whole dry red chillies (bedgi). 1/4 cup coriander seeds (akkhe dhane). 2 tsps fennel seeds (badishop). 1/2 tsp cumin seeds. Bay leaves ( tamal patra). 3/4 tsp caraway seeds (shahi jeere). 5 two inch sticks cinnamon. 1 1/2 tbsps stone flower (dagad phool). 1/2 tsp mustard seeds. 1 inch piece turmeric stick.

4

Gharguti Padarth: BHARLI VANGI / BHARLEE VANGI

http://ghargutipadarth.blogspot.com/2011/07/bharli-vangi-bharlee-vangi.html

Thursday, 28 July 2011. BHARLI VANGI / BHARLEE VANGI. THE ALL TIME FAVOURATE BHAJI OF MAHARASHTRA IS BHARLI VANGI. RECIPE / PAKAKRUTI FOR BHARLI VANGI OR STUFFED BRINJALS. 189; kg small eggplants. For stuffing / masala:. 1 cup dry fried coconut, 1 tbsp. chili powder, 2 tbsp. goda masala/black maharashtrian masala, ¼ cup peanut powder (roasted coarsely ground), ½ cup coriander leaves chopped, 1 tbsp. tamarind paste, jaggery, salt to taste. Put them in water and keep aside. Make a fine paste/masala. BHARLI...

5

Gharguti Padarth: MASALE BHAT

http://ghargutipadarth.blogspot.com/2011/07/masale-bhat.html

Thursday, 28 July 2011. 190; cup kolam rice or any other small version of rice (should be 1 year old). 2 tsp Coriander seeds. 2 tsp Cumin Seeds. 189; inch cinnamon. 2 tbl spoons grated coconut (dried). 1 tbp Maharashtrian masala (Goda Masala). 2 tsp ghee / Oil. 2 green chillies cut lengthwise. 150 gms tondali cut lengthwise (gerkins). 100 gms green peas. 188; tsp Mustard Seeds. 189; tsp Turmeric Powder. 1 cup fresh coconut grated. 189; cup fresh corriander. 1) Wash Rice and drain water. Ghee tastes good ...

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ghargutipadarth.blogspot.com

Gharguti Padarth

Wednesday, 27 February 2013. RAVA LADU / RAVYACHE LADOO / LADDOO. Cardamom powder 1 pinch. Cashew nuts (broken) 10 nos. Coconut scrapped 1 cup. Milk optional 1/2 cup. Semolina (Suji/Rava) 1 cup. 1 Dry roast semolina in a thick bottom pan and cool. Take a pan add Ghee then add all dry fruits let they change the colour little bit. 2 Now add fresh grated coconut fry till it becomes dry (should not change colour) then add semolina and saute them in very low flame till it changes into light brown colour.

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