Mulyachi Bhaji, Chapati and Sol Kadhi

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
• 0.5 tsp Salt
• 1 tsp Ghee (For adding to the dough (optional))

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
   • Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
   • Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2. 2

   Divide and Roll the Chapatis

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
   • Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3. 3

   Cook the Chapatis

   • Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
   • Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
   • Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
   • Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
   • Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4. 4

   Finish and Serve

   • Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
   • Brush the top with a little ghee. This adds flavor and helps keep it soft.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.

Ingredients

• 10 pieces Kokum (Also known as amsul)
• 1 cup Warm Water (For soaking kokum)
• 1.5 cup Fresh Grated Coconut
• 2 cup Water (For extracting coconut milk)
• 2 pieces Green Chili (Adjust to taste)
• 1 inch Ginger (Roughly chopped)
• 2 cloves Garlic Cloves (Roughly chopped)
• 0.75 tsp Salt (Or to taste)
• 1 tsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 leaves Curry Leaves
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare Kokum Extract

   • In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
   • After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
   • Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2. 2

   Extract Fresh Coconut Milk

   • While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
   • Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
   • Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
   • Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
   • Combine both the thick and thin coconut milk extracts.
3. 3