Aviksha's Kitchen

This is a very famous and traditional dish of Maharashtra. People usually make this during fasting as it doesn't involve garlic or onions. Very delicious snack. The crunchy peanuts makes it more tasty. It is well known for it's texture and is crunchy outside and puffy inside. It is gluten free recipe. Everybody can enjoy the awesome taste of this recipe. My favorite snack. NOTE :   Number of green chilies depend on how spicy they are. I am using 4 as mine are not very  spicy. Optional - Can use baking soda and rice flour. The sago should be soaked well for it is fried. Do not soak sago in more water but just wash and add water to immerse the sago or else it will become gooey. Depending upon the type and quality of sabudana / Sago we are soaking them. For smaller ones soak for 15-20 minutes and for bigger sago's 4-5 hours. If the dough is very sticky and if it sticks to your hands then either dust your hands with rice flour or apply little oil on both y...

This is a snack loved by everybody. Also called Shankerpalli in Maharashtra. My mother used to prepare this during Diwali. It is a super crispy and tasty snack. Once you start eating, very difficult to stop. Tops in my must try snack list. NOTE : Can use green chilies or red chilly powder. People use different combination and ratios of flours like wheat flour, semolina, rice flour and plain flour. Preparation Time : 5-7 Minut es Cooking Time : 5 Minutes Total Time : 12 Minutes Yield : 2-3 servings   Ingredients: For Dough : Plain Flour / Maida 2 Cups Wheat Flour 2 Cups Salt as needed Warm Water 2 Cups Red chilly powder / Green chilies 2-3 tbsp / 7-8 finely chopped Cumin Seeds / Jeera 1 tbsp Sugar 1 tbsp slightly crushed Hot oil 2 tbsp Asafoetida / Hing  1/2 pinch Rice Flour (Optional) 2 tbsp Method : Make a dough by mixing all the ingredients in a bowl. Close the dough tightly with a container for 20 minutes. Make a ball out of the dou...

Aamras is the extracted pulp of our King of the fruit, Mango. Aamras is most popular in Gujarat, Maharashtra and Rajasthan. There are different flavors in aamras. The specialty of this dish is that it can be prepared by any variety of mango and is well known for its color, taste and simplicity. It goes well with puri and chapathi. Everybody loves it in my house and i guess the same in your house too. NOTE :   Can use any type of mango. Can add saffron and cardamom powder / elaichi while grinding to give its flavor. Milk and ghee are added to the pulp to enhance its flavor. I am adding only milk because it reduces body heat as mango increases the body heat. Sugar is also added to adjust the sweetness. But i am not using sugar as my mangoes are sweet. cardamom powder (optional) Put little pulp at a time while grinding else it may pour out. Don't use too much of milk. If you feel it is very thick then add some water to it. Time Taken : 5-7 Minutes Yield : 3...