Friday, 4 December 2015

Quick Pasta

This pasta recipe will quickly satisfy your craving. If you have boiled pasta then you can make this dish within 5 minutes. 





Ingredients:
  • Penne pasta or any pasta- 1 package (250 gm)
  • Onion roughly chopped- 2 med (½ cup)
  • Garlic, minced- 1 to 2 tbsp (as per personal likes)
  • Processed cheese or Parmesan cheese, grated-  2 cubes or ½ cup (Keep aside a little of cheese for garnishing. You can add more cheese. It always tastes better.)
  • Milk with it's cream/malai/say- 1 cup 
  • Olive oil- 2-3 tbsp
  • Butter- 1 tbsp
  • Mix herbs- 1 tsp
  • Chili flakes- 1 tsp or to taste
  • Black pepper- 2 tsp or to taste
  • Salt - to taste 
  • Parsley, finely chopped- 2 tbsp (optional)

Method:

  • Cook/boil pasta as given direction on package and drain. Do not overcook, keep them al dente. 
  • Heat olive oil in a pan. Add onion and garlic and saute till onion turns transparent.
  • Add butter, chilli flakes, mix herbs and saute a while.
  • Add milk, mix well and bring to boil.
  • Add cheese now and give a nice stir. Let dissolve all cheese in a milk.
  • Add cooked pasta and mix well. 
  • Add salt and pepper. Mix well and cook for 2-3 minutes. 
  • Garnish with grated cheese, chopped parsley, chili flakes and pepper.
  • Serve hot.

Monday, 30 November 2015

Sweet Corn Pulao /Rice

Sweet corn pulao/rice a delicious and party recipe. This is mild in taste so this rice is good alternative for jeera rice. We can quickly make this tasty corn pulao which goes well with any curry and raita.




Ingredients:
For Rice-
  • Basmati rice- 2 cups
  • Vegetable stock or water- 3¾ to 4 cups 
  • Oil- 2 tbsp
  • Cumin seeds- 1 tsp
  • Bay leaf- 2
  • Cinnamon stick- 1 inch
  • Cloves- 5
  • Pepper corns- 4
  • Green cardamom- 3
  • Salt- to taste
  • Lemon juice- ½ tsp

For Pulao-
  • Sweet corn kernels, boiled - 1 ½ cup
  • Pure ghee or butter- 3 tsp
  • Green chilli, cut- 3 to 4
  • Onion, sliced- 1 cup
  • Garlic, minced or ground- 5 to 6 cloves
  • Turmeric powder-  ½ tsp
  • Chilli flakes- 1 tsp
  • Coriander leaves, finely chopped- ¼ cup
  • Salt- to taste

Method:
  • Wash and soak basmati rice in a water for 20 minutes, later drain water in a strainer and set aside.
  • Heat a oil in a pressure pan. Add bay leaf, cinnamon, pepper corns, cloves, cardamom and cumin seeds to it. Saute the spices for a while.
  • Add drained rice, pinch of salt, lemon juce and required water or stock.
  • Mix well and close the lid of cooker. Take 3 whistles. Let it cool. Separate the cooked rice granules with soft hand. 
  • Heat ghee or butter in a large pan or wok. Add chilles pieces, onions slices and saute it well till onion turns into pink color.
  • Add garlic, corn kernels and turmeric powder, chilli flakes and salt. 
  • Add cooked rice and mix it well. Cover and cook for 2 minutes on low flame.
  • Garnish with chopped coriander and serve hot.

Wednesday, 4 November 2015

Khari Shankarpali ~ Namak Pare

Khari Shankarpali is a must in Diwali but best accompaniment with the evening tea.

  

Ingredients:

  • Refined flour (Maida)- 250 gm 
  • Hot Oil (Mohan)- 4 tbsp 
  • Black peppercorns, freshly ground- 1 tsp 
  • Cumin seeds, coarsely crushed- 1 tsp 
  • Carom seeds (Ajwain, ova)- ½ tsp 
  • Salt- approx 1 tsp or to taste 
  • Water- ½ cup 
  • Refind sunflower oil for frying- as required 

Method:

  • Sieve maida in a big bowl or plate and add cumin seeds, carom seeds, pepper and salt. Mix well. 
  • Heat oil in a small/tadka pan until it reaches the smoking stage. It's mohan. 
  • Pour mohan over the mixture. 
  • Cool little bit and rub this flour with palms. 
  • Add water and knead to nice and stiff dough. 
  • Keep it covered the dough for 1-2 hours. 
  • Knead this dough again. If it is going very hard to knead, cut into small pieces of dough and knead in food-processor. 
  • Now the consistency of the dough should be such that you should be able to roll it. 
  • Divide the dough in equal parts, roll it, into round shape like a chapati but not too thin, not too thick. No need to dusting. 
  • Cut it with a fancy cutter or knife into small squares. 
  • Heat oil, in a kadhai. Fry in oil, on low to medium heat, till you get golden brown colour. 
  • Allow to cool. Store in air tight container. 


खारी शंकरपाळी
साहित्य: 
  • मैदा- २५० ग्रॅम 
  • मोहन- ४ टेबलस्पून 
  • मिरे, भरडून- १ टीस्पून (तिखट आवडत असल्यास प्रमाण वाढवणे) 
  • जिरे, भरडून- १ टीस्पून 
  • ओवा- १/२ टीस्पून 
  • मीठ- १ टीस्पून किंवा चवीप्रमाणे 
  • पाणी- १/२ कप 
  • रिफाइंड सुर्यफुल तेल, तळण्यासाठी - जरुरीप्रमाणे 

कृती:

  • मैदा परातीत चाळून घ्यावा. त्यात कुटलेले जिरे व मिरे, ओवा आणि मीठ घालून चांगले मिक्स करावे. 
  • मोहन घालून आधी चमच्याने व नंतर हाताने पीठ चोळून मिक्स करावे. 
  • पाणी घालुन घट्ट कणिक मळावी. कणिक तयार झाली की ती १-२ तास झाकून ठेवावी. त्यामुळे कणिक लाटण्यायोग्य सैल होते. 
  • आता ही कणिक पुन्हा थोडी मळून घ्यावी. (मळण्यास फारच घट्ट वाटत असेल तर कणकेचे छोटे छोटे तुकडे करून फूड-प्रोसेसर मध्ये फिरवुन घ्यावेत.) 
  • मग या कणकेचे मोठे गोळे करून ते चपातीप्रमाणे जाडसर लाटून घ्यावेत. हि चपाती फार जाड नको आणि फार पातळही नको. (गोड शंकरपाळीपेक्षा पातळ हवी.) लाटण्यासाठी वरून मैदा लावण्याची आवश्यकता नाही. 
  • कातण्याने किंवा सुरीने या लाटलेल्या पोळीचे चौकोनी तुकडे करावेत. या शंकरपाळ्या एका ताटामध्ये काढून घ्याव्यात. झालेल्या शंकरपाळ्या आणि कणिक फडक्याने झाकून ठेवावे. 
  • सगळ्या कणकेच्या शंकरपाळ्या तयार झाल्या की भरपूर तेलामध्ये थोड्या थोड्या शंकरपाळ्या सोडून सोनेरी रंगावर मंद ते मध्यम आचेवर तळून घ्याव्यात. प्रखर(मोठ्या) आचेवर तळल्या तर बाहेरून करपतात आणि आतून कच्च्या राहतात. त्यामुळे नंतर मऊ पडतात. 


टीपा:
  • या कणकेची शंकरपाळी ऐवजी कडक पुरी पण बनवू शकता. तळण्याआधी पुरीला टोचे मारून घ्या. 
  • मिरी ऐवजी लाल तिखट/मिरची पूड घालून तिखट शंकरपाळी बनवू शकता. 
  • कसुरी मेथी, तीळ, कलौन्जी, लसूण तसेच कणिक भिजवण्यासाठी पालक, बीट किंवा टोमॅटो प्युरी असे वेगवेगळे जिन्नस वापरून चवीत वेगवेगळे प्रयोग करू शकता. 

Saturday, 24 October 2015

Honey Banana Fig Milkshake

This is a nutripacked milkshake which includes the goodness of a banana and a fig.


Servings- 2 glasses

Ingredients:
  • Bananas, peeled and cut into small pieces- 4
  • Honey- 2 tsp
  • Dried figs (anjeer), finely chopped- 4 and extra 2 for garnishing.
  • Cold Milk- 2 cups

Method:
  • Combine milk, honey and half of chopped figs.
  • Blend in a mixer till smooth.
  • Pour into tall glasses and put remaining chopped figs into glasses.
  • Garnish the glass with whole fig on the rim.
  • Enjoy this milkshake chilled on breakfast or as a snack.

Tuesday, 29 September 2015

Kelfulachi Bhaji ~ Maharashtrian Style Banana Flower/Blossom Curry

Authentic, delicious and healthy curry is made with banana flower and val/field beans.
In Asia banana flowers is used as a vegetable. Like artichokes, both the fleshy part of the bracts and the heart are edible. Banana flowers contain various vitamins like Vitamin A, C and E. They also contain potassium and fibers. This makes them an excellent health food and a source of healthy nutrients. Calculated intake of banana flowers reduces blood sugar levels. Banana flowers boost the supply of milk that helps the new mothers feed their young better.





How to clean Banana Flower: 
  • Take care of your clothes while handling the banana flower. It's juice stains clothes.
  • Discard upper dark pink petals of banana flower. Discard the petals until you will get tender, soft and yellowish or pale white core of flower and you will feel hard to peel more. 
  • Also discard tough and rubbery flowers of first 1-2 layers. 
  • Remove the long stem (like matchstick) inside each flower along with the outer stiff petal (like nail or feather). 
  • Chop flowers finely also chop inner tender core of flower. Discard the stem of core.
  • Immerse the chopped banana flower in the salty water or thin buttermilk. 

Ingredients:

  • Kelful (Banana Flower), chopped- approx 2 cups from 1 medium sized flower 
  • Va beans, spourted & peeled- ½ cup (from ¼ cup dried val beans) 
  • Oil- 2 to 3 tbsp 
  • Onion, chopped- 1 med or ¾ cup 
  • Garlic- 3 to 5 cloves 
  • Mustard seeds- 1 tsp 
  • Cumin seeds- 1 tsp 
  • Hing (Asafoetida)- ¼ tsp 
  • Turmeric powder- ½ tsp 
  • Homemade mix masala or Malwani masala- 3 to 4 tsp (or 1½-2 tsp red chili powder + 1½ Goda masala
  • Jaggery- ¼ tsp 
  • Kokum /aamsul- 2 to 3 
  • Fresh coconut, scraped- ¼ cup 
  • Fresh coriander finely chopped- a handful 
  • Salt- to taste 


Method:
  • Drain the water and squeeze it. 
  • Heat oil in a pan. Add mustard seeds. When the splattering starts, add garlic and onion. 
  • When onion become pink, add turmeric powder, hing, masala and sauté for a minute. 
  • Add val beans, little water and salt to taste. (Use salt carefully if you immersed flowers in the salty water.) Mix well, cover and cook for 8-10 minutes on simmer. 
  • Add squeezed flowers and mix well, cover and cook for 10 minutes or till cooked on simmer. Stir occasionally. Sprinkle little water if needed. 
  • Add jaggery and kokum. Mix well, cover and cook on simmer for a minute. 
  • Garnish with scrapped coconut and coriander. 
  • Serve hot with chapati, bhakari or dal-rice. 

Variation:

You can use other pulses like Kala Vatana (Black peas) or Chana (Bengal gram) or Red Small Chavali (Lobia) instead of Val beans.

Soak pulses overnight. Don't need to sprouted them like val. Pressure cook these pulses before using to save the time of cooking. Do not overcook. Rest of recipe is same. You can omit kokum and jaggary when you are using these pulses.


We also make vade/cutlet using these banana flowers. 

Wednesday, 23 September 2015

Moong Dal Kheer/Payasam ~ Green Gram Pudding With Coconut Milk

Delicious Moong Dal Kheer/Payasam from Goa, Karvar and Kerala. This is a one of the Onam Special Kheer.
My Karavari neighbour taught me this delicacy and my family love it..... 



Ingredients:

  • Split green gram (moong dal)- 1 cup
  • Jaggery, grated- ½ cup
  • Coconut milk - 1 cup
  • Cardamom powder- 1 tsp 
  • Clarified butter (pure ghee) - 2 tbsp
  • Cashews nuts- 6
  • Almonds- 6
  • Salt - 1 small pinch

Method:
  • Heat 1 tbsp ghee in a non-stick wok/kadhai or heavy bottom pan, roast almonds and cashew nuts to golden. Remove them to plate. Crush them coarsely.
  • Heat 1 tbsp ghee in the same pan, add moong dal and roast till it turns light red colour and releases nice aroma.
  • Cook the dal with ½ cup of water till it becomes soft. Dal should be cooked well thus it would be mash completely. (You can pressure cook moong dal for 3 whistles.)
  • Once dal will cooked well, mash the dal with ravi/hand blender.
  • Add the melted jaggery, salt and some water to mashed dal and stir well.
  • Boil on low flame with stirring.
  • When dal starts boiling, add the coconut milk and stir well for 5 minutes.
  • Add cardamom powder and the roasted and crushed nuts. Stir well and remove from the gas.
  • Serve hot. 

Wednesday, 16 September 2015

Rushichi Bhaji ~ Rishi Panchami Subji

Rushichi Bhaji, a dry curry with mix vegetables is made on Rushi Panchami. But this is not a regular mix vegetable curry. The uniqueness of this vegetable curry is used only vegetables which grow without ox's labor. This curry contains fruit vegetables, root vegetables and leafy vegetables too. This vegetable is made without oil and spices. Only green chilies are used in this curry. This curry is extremely healthy, low-cal and tasty too. Because use of organic, seasonal and fresh veggies and absence of any fat/oil. 

Next day after Ganesh Chaturthi is Rushi Panchami. This day is devoted to 'Saptarshi' means seven rishis. This day is of special relevance to signify the purity of body and soul. This meal is a glimpse of rishis food and their lifestyle.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  




This curry prepares various ways in different part of Konkan. I am giving here our recipe. In my childhood, my grandmother used to cook this curry in earthen pot on wood fire stove. That taste of curry was awesome, I never forget that taste. 


Ingredients:


Method:

  • Wash and chop all veggies as desired size. Chop yum into small pieces, it takes more time to cook. 
  • Combine all veggies in a big heavy bottomed vessel
  • Add chopped green chilies and salt. Mix well.
  • Cover with S.S plate. Pour some water on a plate. Do not add water, the veggies release water and enough to cook these veggies. 
  • Cook on low heat till all veggies cooked well. Stir occasionally with soft hand. Check in between by pressing hard veggies with fingers. 
  • Add tamarind pulp and scraped coconut. Mix well and cook for 1-2 minutes.
  • Serve warm with bhakari/rice roti.


Tips and Variations:

  • These vegetables which grow without ox's labor are available in market on the day of Rushi Panchami.
  • My aai/mom uses all veggies which she grow in her backyard. She uses home-grown tomato also for this curry.
  • I have given here quantity of veggies, thus you will get idea. But actually you can add the veggies as your personal like and availability. 
  • Depends on availability of veggies, one or more vegetables mentioned can be skipped.
  • My MIL adds some homemade white butter in this curry. 
  • Pumpkin and scraped coconut give sweetness to this curry.
  • You cad add other monsoon/seasonal veggies like sweet potato, white corns, cucumber, raw banana, bottle gourd etc. 
  • Pressure cook whole corn cobs with little salt before using in curry. Cut into small pieces.
  • Rice which used for cooked rice and roti is also grow without ox's labor. This rice is called "Paynu tandul" in Marathi. This is also available in market on the day of Rushi Panchami. This rice is grind on stone grinder/Jate for roti/bhakari. This rice is also organic and unpolished. (I used here for photo regular rice.)
  • This chutney contains only salt, fresh coconut and chilies. You can add raw mango if available. 

Monday, 14 September 2015

Difference Between Grated & Scraped Fresh Coconut

Konkani/Malwani cuisine uses coconut liberally in various forms such as scraped, dry grated, fried, coconut paste and coconut milk. The use of coconut in the food is giving Konkani cuisine a characteristic taste.
I have mentioned about scraped coconut in my recipes. Many people ask me about scraped coconut. Today I am showing difference between grated coconut and scraped coconut.



I have traditional tools for grating and scrapping coconut.

# Grater
This tool is known as 'Khisani/खिसणी ' in Marathi. It is used for grating fresh coconut as well as dried coconut.
You can grate anything from this tool such as carrot, gourd, cucumber etc.


 # Scraper

The tool has sharp zigzag edges that helps in scraping the coconut.



# Traditional scrapper and cutter
This tool is known as 'Vili/विळी ' or 'Morali/मोरळी ' in Marathi.
The front part of Villi is used for scraping and other part with sharp edge is a cutter.

We hold the coconut in an angle against the zigzag sharp edges and move the coconut up and down the sharp edges. We can seat on this attached wooden board and could cut or scrap. 


Nowadays some food processors include coconut scraper. But this is not good option. I never use this but my friend had told me that hands vibrate more.


How to store fresh coconut:
  • I usually scrap two coconut at a time. I consume this in 8-10 days. I store scraped coconut in a plastic container and keep in a deep freezer. They lasts for 1-2 months in good condition.. 
  • Whenever you want to use, put out from freezer before 15-20 minutes. Or thaw in microwave.
  • Whenever you are going to use frozen coconut for masala paste or chutney, don't forget to use warm water for grinding. Otherwise you can't get proper texture and taste. 

Saturday, 12 September 2015

Aluchi Patal Bhaji / Alavache Fatfate ~ Colocasia/Taro Leaves Curry

Aluche Fatfate or fadfade is a traditional Maharashtrian curry, which is made for Special occasion such as wedding or shradh. This curry is a delightful balance of hot, sweet and sour.

Alu is known as various name such as Taro, Colocasia, Eddoe, Elephant Ears in English and Arbi or Arvi patta in Hindi.

Good quality of alu available in monsoon. This is a good source of vitamins A and C and contains proteins.

This curry prepare various ways. I am giving here my aai's simple and delicious recipe. I don't like to making this curry with too many ingredients and heavy spices.



Instructions: 

  • There are many species of alu/taro. But all of they are not edible. Some wild species are poisonous and very itchy. So be careful while buying. Do not bring unknown alu leaves, stems and roots yourself from jungle or anywhere.
  • Be careful while cutting the stems. The stems release some juice which is stinging and itchy. So rub oil or butter on your hands before handling the stems and leaves to prevent from itching.
  • Chop carefully. Wash under running water with the help of strainer and spoon. Do not touch while washing.
  • Then only if you suffer from itching, then rub lemon juice on your hands and wash properly. Rub with alum/turati or ghee on your hands.
  • Tamarind, oil and spices remove the itchiness of alu while cooking. So don't worry abut this.  
  • And one more thing…this juice also stains clothes. So take care not to stain your clothes.




Ingredients:
  • Alu/taro, chopped- approx 3½ cups (4-5 leaves & some stems) 
  • Green chilies, chopped- 2
  • Peanuts- ½ cup
  • Tamarind- small lemon size or thick tamarind pulp- 1 tbsp or as per your like
  • Jaggery- 2 to 3 tsp or as per your like
  • Oil- 2 to 3 tbsp
  • Mustard seeds- 1 tsp
  • Cumin seeds- 1 tsp
  • Asafoetida (Hing)- ½ tsp
  • Turmeric powder- ½ tsp
  • Chili powder- 1 tsp or as per your like
  • Salt- to taste


Method:
  • Soak peanuts for atleast 3-4 hours. Then pressure cook with some salt upto 1-2 whistle.
  • Rub oil or butter on your hands before handling the stems and leaves to prevent from itching. 
  • Peel outer thick, rough skin and fiber part of stems. Remove threads if any. Peel as like drumsticks. You will get white and soft inner part of stems. 
  • Discard the veins of leaves. Chop leaves and stems carefully. 
  • Wash under running water with the help of strainer and spoon. Do not touch while washing.
  • Soak tamarind in some water water for few minutes. Squeeze the tamarind and extract the juice.
  • Pressure cook with green chili and around ½ cup upto 2 whistles. Let release the steam. (You may cook peanuts and alu at a same time but in different vessel.) 
  • Mash it well with pavbhaji/potato masher or ravi/dal masher or hand blender. 
  • Heat oil in a kadai. Add mustard seeds, once they start spluttering, add cumin seeds, hing, turmeric powder and red chili powder. 
  • Add boiled peanuts and saute for a minute. 
  • Now add mashed alu mixture. Mix well. 
  • Then add some water (approx 1 cup) to adjust the consistency (not too thick not too thin).
  • Add tamarind juice, jaggery, salt and 1 tsp Goda masala if you like. Give a nice stir.
  • Cover and cook for 5 minutes on low heat. 
  • Once it start boiling, switch of the gas.
  • Serve hot with rice or chapati.

Notes:
  • Fresh coconut slices, chana dal and raddish pieces can be added along with peanuts.
  • Adjust the quantity of tamarind and jaggery according to your taste.
  • You may use Goda masala for extra taste in this curry.
  • You can add besan for nice homogeneous blend.
  • You can make spinach like this way. 
  • If you want little twist. Heat 1 tsp oil in a small tadka pan, fry 2 tsp garlic slices till they turn brown. Add this tadka in the curry. 

अळूची पातळ भाजी किंवा अळूचे फतफते/फदफदे



सूचना:
  • अळूच्या अनेक प्रजाती आहेत. पण त्या सर्व खाण्यायोग्य नाहीत. काही रानटी प्रजाती विषारी आणि अतिशय खाजऱ्या असतात. त्यामुळे खरेदी करताना काळजी घ्या. रानात किंवा ओसाड जागी उगवलेले अज्ञात अळू आणू नका. 
  • अळू हाताळण्यापूर्वी हातावर तेल चोळा. देठातून एक प्रकारचा रस बाहेर येतो, तो त्वचेला लागल्यास खाज येण्याची शक्यता असते.  
  • काळजीपूर्वक चिरून घ्या. चाळणी आणि चमच्याने मदतीने हात न लावता नळाखाली धुवा. 
  • काही जणांची त्वचा संवेदनशील असते. एवढी काळजी घेतल्यावरही जर खाज येत असेल तर हातावर लिंबाचा रस चोळून हात धुवा. जास्त खाज येत असेल तर हातावर तुरटी किंवा तूप चोळा.
  • एवढ्या सगळ्या सूचना लिहिल्या आहेत म्हणून घाबरून जाऊ नका. शिजताना चिंच, तेल आणि मसाले यांच्या वापराने खाजरेपणा नाहीसा होतो. 
  • आणखी एक गोष्ट ... या रसाने कपडेही देखील डागळतात. 

साहित्य:
  • अळू , चिरून- साधारण 3½ कप (4-5 पाने आणि थोडी देठे)
  • हिरव्या मिरच्या, चिरून- 2
  • शेंगदाणे- ½ कप
  • छोट्या लिंबाएवढी चिंच किंवा घट्ट चिंचेचा कोळ- 1 टेबलस्पून किंवा आवडीनुसार
  • गुळ - 2 ते 3 टिस्पून किंवा आवडीनुसार
  • तेल- 2 ते 3 टेबलस्पून
  • मोहरी- 1 टीस्पून 
  • जिरे- 1 टीस्पून 
  • हिंग- ½ टीस्पून 
  • हळद- ½ टीस्पून 
  • मिरची पूड- 1 टीस्पून किंवा आवडीनुसार
  • मीठ- चवीनुसार

कृती:
  • शेंगदाणे किमान 3-4 तास पाण्यात भिजत घाला. मग कुकरला थोडेसे मीठ टाकून शिजवा. 1-2 शिट्ट्या होऊ द्या.
  • हाताला तेल चोळून घ्या. देठावरील बाह्य जाड, कडक भागव दोरे काढून टाका. आतील पांढरा आणि मऊ भाग घ्या.
  • पानांच्या शीरा काढून पाने बारीक चीरा. देठे सुद्धा काळजीपूर्वक बारीक चीरा.
  • काळजीपूर्वक चिरून घ्या. चाळणी आणि चमच्याने मदतीने हात न लावता नळाखाली धुवा.
  • चिंच पाण्यात भिजवून ठेवा व थोड्यावेळाने पिळून कोळ काढून  घ्या.
  • कुकरच्या भांड्यात चिरलेली भाजी टाका. त्यात मिरच्या कापून टाका. थोडे पाणी टाका आणि शिजवा. 2 शिट्ट्या होऊ द्या.
  • पावभाजी मॅशर किंवा रवी किंवा हन्ड ब्लेंडरने गरगट/ मॅश करा.
  • एका कढईत तेल गरम करून मोहोरी टाका आणि ती तडतडली की जिरे, हिंग, हळद आणि लाल तिखट घाला. चमच्याने हलवून घ्या.
  • लगेचच उकडलेले शेंगदाणे घाला आणि मिनिटभर परता.
  • आता त्यात अळूचे मिश्रण घाला. छान ढवळून घ्या.
  • फतफते कितपत पातळ हवे त्या प्रमाणात (साधारण 1 कप) पाणी घाला. आमटीप्रमाणे फार पातळ करू नका 
  • तुम्हाला  कितपत आंबट-गोडं आवडत त्या प्रमाणात चिंचेचा कोळ आणि गुळ घाला. (अंदाज नसेल तर आधी कमीच घाला. चाखून बघा. नंतरही चिंच-गुळ वाढवता येतो. वाढवल्यावर एक उकळी घ्यायची.)  
  • त्यात मीठ आणि आवडत असेल तर 1 टीस्पून गोडा मसाला घाला. छान ढवळून घ्या. झाकण ठेवून मंद आचेवर 5 मिनिटे शिजू द्या.
  • गरमागरम भातासोबत किंवा पोळीबरोबर सर्व्ह करा.

टिपा:
  • काही ठिकाणी चणाडाळ भिजवून शेंगदाण्यासोबत उकडून घेवून या भाजीत टाकतात.  
  • हवे असल्यास खोबऱ्याचे काप आणि मुळ्याचे तुकडे फोडणीत शिजवून घेता येतील. 
  • आपल्या आवडीनुसार चिंच आणि गूळ प्रमाण कमीजास्त करू शकता. 
  • या भाजीत गोडा मसाला वापरू शकता.
  • भाजी पातळ करायची असेल किंवा भाजी मिळुन येण्यासाठी बेसन घाला. भाजी शिजली की घोटताना बेसन चाळुन घाला नाहीतर गुठळ्या होतात.   
  • अळू ऐवजी पालक वापरूनही हि भाजी करू शकता.
  • लसणाची चव आवडतं असेल तर कढल्यात जरासं तेल घेवून त्यात 2 टिस्पून लसूण काप तपकिरी होईपर्यंत परता. तयार भाजीवर  हि फोडणी ओतुन झाकून ठेवा.  (अळूच्या भाजीपेक्षा या प्रकारे केलेल्या पालकाच्या पातळ भाजीवर लसणाची फोडणी मस्त लागते.) 

Monday, 7 September 2015

Mugache Birde/Bhirde ~ Maharashtrian Style Sprouted & Peeled Moong Curry

"Mugache Birde" is the one of delicacy of our Konkani cooking. Sprouted green grams are full of protein and are good to include it in our daily diet.

This curry specially is made on Monday in Shravan month. We do not eat onion-garlic on Shravani Somvar, so we make this curry without onion-garlic but you may use. Trust me...without using onion-garlic, this curry is also extremely delicious.






Ingredients:

  • Whole moong beans (Green gram)- 1 cup 
  • Oil- 2 to 3 tbsp 
  • Mustard seeds- 1 ½ tsp 
  • Asafoetida (Hing)- ½ tsp 
  • Turmeric powder- ½ tsp 
  • Curry leaves- 5 (optional- I don't use.) 
  • Homemade mix masala or malwani masala- 3 tsp (or 2 tsp chili powder + 2 tsp goda masala
  • Goda masala- 1 tsp (I use goda masala with our homemade masala for this curry.) 
  • Salt- to taste 
  • Fresh coconut, scrapped or grated- ½ cup 
  • Cumin seeds- 1 tsp 
  • Kokum/ aamsul- 4 (if not available, use tamarind pulp) 
  • Jaggery- a small pinch (optional) 
  • Coriander leaves, finely chopped- 2 tbsp 
If you want to use:- Onion, chopped- ½ cup and Garlic- 4 cloves

How to sprout the Moong/Green Gram?

  • Wash and soak moong overnight or for at least 6 to 8 hours in double quantity of water. 
  • They would soak water and would swell. Drain the water in the morning. Wash again in the running water and drain again. Thus they they don't become sticky. 
  • Wrap in a thin cotton cloth or muslin cloth and keep them in a large bowl and cover it with lid. 
  • Place it in a warm place to sprout. It would take around 16 hours depends upon weather. If there is cold weather, then would take more time and there is hot weather, then would take less time. Due to the warming the sprouts come out nicely. The moong have bigger sprouts now. 
  • Once moong have sprouted, transfer the sprouts to a larger vessel/patela and fill the vessel with water almost up to the brim. This would get moisturize to the beans and peeling off the skin would be easy. 
  • Keep aside for minimum 3-4 hours. Rub moong gently with palms. Several green peels (70-80 % of it) will float on the surface of water. 
  • Remove the floated green peels and rub again moong. 
  • The remaining peels remove manually. After removing the skin, moong are ready to be used for cooking. 
Means if you want to make "Mugache Birde" for Monday lunch, then you have to soak moong at Saturday night.
Peeling of moong beans is really time spending and patiently work but the taste of curry is always well worth....

Method:

  • Grind together fresh coconut, cumin seeds and garlic (if you are using) with some water. (Add hot water if you are using frozen coconut.) Grind into fine paste. 
  • Wash these sprouted & peeled moong and drain. 
  • Heat oil in a kadai or pan. Add mustered seeds for tempering. When mustered seeds are popping, add onion (if you are using. Sauté till turns pinkish.) 
  • Add hing, turmeric powder and masala or chilli powder. Sauté for a second. 
  • Add moong and saute for a while and add water. Mix well and cover the wok with s.s. plate. Pour some water on a plate. Cook for 2-3 minutes on low heat. 
  • Add coconut paste and salt. Add some water (adjust consistency of curry as per personal choice). 
  • Mix well and cook for 15-20 on low heat or till the beans become tender (not too soft). Stir occasionally with soft hand. Check in between by pressing one with fingers. 
  • Add goda masala, kokam petals, jaggery and water if needed. Cook another 2 minutes on low heat. 
  • Garnish with coriander. Serve hot with chapatti or bhakari or rice. 
Tips:
  • Due to over cooking of moong, the taste would ruin and partially cooked moong tastes not good. Experience gives you perfection. 
  • Moong are very delicate so handle and mix it with soft hand otherwise kernels breaks. Do not overcook. Remember that do not cook soft like smashed dal, moong kernels should stay whole.

Saturday, 5 September 2015

Gopalkala

Happy Jnmashtami ........!!!

Actually Gopalkala has two meanings. One is our very famous festival, this known as 'Govinda' or 'Dahihandi' in Maharashtra sp. in Kokan. And other is prasad (the food which offers to God) of Janmashtami. Janmashtami (birthday of Lord Krishna) is celebrated all over India.
Gopalkala is very easy and quick to prepare. This is also very nutritious and scrumptious dish. This is not necessary to make this for prasad only, You may serve this as a healthy low-cal snack.




हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा. 


Ingredients:
  • Yogurt/Curd- 1 cup
  • Beaten rice (Poha)- 1 cup
  • Popped rice (Lahya/Lahiya)- a handful 
  • Fresh coconut, scrapped- 2 tbsp
  • Cucumber, chopped- 1 cup
  • Pomegranate seeds (anar dana)- ¼ cup
  • Green Chilies, chopped or crushed- 1~2
  • Ginger, grated- ½ tsp
  • Peanuts, roasted & peeled- ¼ cup
  • Fried masala chana dal or roasted chana dal/Pandharpuri dal- ¼ cup 
  • Salt- to taste
  • Sugar- 1 tsp
  • Fresh coriander, finely chopped- ¼ cup
  • Pure ghee- 1 tsp
  • Cumin seeds- 1 tsp

Method:
  • Wash and drain poha by starainer.
  • Beat curd and add sugar & some salt. 
  • Combine curd, poha and lahya in the bowl. Allow to soak for 5 minutes.
  • Heat ghee in a small tadaka pan. Add cumin seeds, green chilies and saute for few seconds.
  • Pour over the beaten rice-curd mixture and mix well.
  • Add coconut, cucumber, anar dana, ginger, peanuts, masala chana dal, coriander leaves and some salt. Mix well.
  • Serve immediately. 

Tips:
  • If popped rice (Lahya/Lahiya) are not available, you can omit it.  
  • I have given here quantity of ingredients for your information. But actually you can add the ingredients as your personal choice.
  • You can add some extra fruits also.

Bolo Gopal Krishna Maharaj ki jai.......


|| Jai Shri Krishna ||

Wednesday, 2 September 2015

Padwal Chanadal Bhaji ~ Snake Gourd Stirfry with Chana dal

Nowadays snake gourd available in 12 months but it has original and better taste in only monsoon. We make snake gourd in various ways, this is the one of them. 




Ingredients:
  • Snake gourd/Padwal- 250 gm
  • Split bengal gram (chana dal)-  ¼ cup
  • Oil- 2 to 3 tbsp
  • Mustard seeds- 1 tsp
  • Asafetida (hing)- ¼ tsp 
  • Turmeric powder- ½ tsp 
  • Green chili,cut- 3 to 5
  • Onion, chopped- 1 med or ¾ cup
  • Garlic, crushed- 5 cloves
  • Salt- to taste
  • Fresh coconut, scraped- 2 to 3 tbsp

Snake gourd: 
Method:
  • Soak chana dal for 3-4 hours in water.
  • Discard the ends and cut the snake gourd into halves. Remove the seeds and inner pulp. Slice snake-gourd into approx half cm pieces. 
  • Sprinkle  ½ tsp salt on cut pieces of snake gourd. Rub with soft hand and keep aside for 15 minutes. Hence snake gourd becomes soft and tastes better. 
  • Heat oil in a pan. Add mustard seeds, let them crackle. 
  • Add chili, garlic and onion. Saute onion till turns pink. 
  • Add hing, turmeric powder and saute for a while. 
  • Add soaked chana dal, salt (plz read tips) and little water. Cover with s.s. plate, pour some water on it and cook chana dal for 5 minutes on low heat. Stir occasionally and sprinkle little water if dal got dry. 
  • Meanwhile wash the snake gourd in running water, drain and squeeze tightly. Make sure the pieces will not brake while squeezing. 
  • Add squeezed snake gourd and mix well. Cover with s.s. plate, pour some water on it and cook on low heat until snake-gourd become soft. Stir occasionally.
  • Once snake gourd is cooked well add scrapped coconut. Cook for a minute.
  • Serve hot with Chapati or Dal-rice.

Notes:
  • Remember we have added salt while rubbing snake gourd. Some extent of salt remains in snake gourd even after washing.
  • You can use 3 tsp homemade mix masala or 1½ tsp + 2 tsp goda masala instead of green chilli. 
  • You can use moong dal instead of chana dal. Just remember that moong dal cooks fast than chana dal. But chana dal tastes better than moong dal.
  •  We usually discard the seeds and inner pulp but don't throw them. Make chuteny. Here is a recipe, click here. 

Tuesday, 1 September 2015

Farali Misal ~ Upvasachi Misal

Tangy and spicy treat for fast......



You need:

  • Shengdaanyachi Aamti (Peanut Curry)
  • Upvasachi Batata Bhaji  /Vratki aaloo sabji
  • Potato/batata Sali 
  • Potato-Sago/sabudana Chivada or Upavasacha Chivada
  • Yogurt/curd- as required (optional)
  • Pomegranate kernels /anar dana (optional)
  • Fresh coriander, finely chopped- a handful, for garnishing (optional- If you use in fast. I don't use.) 

Shengdaanyachi Aamti (Peanut Curry)



Ingredients:
  • Peanuts, roasted- ½ cup
  • Fresh tender peanuts, boiled- 1 cup (or dried peanuts- ¾ cup)
  • Chili powder- 1 to 2 tsp (as per personal like)
  • Cumin Seeds- ½ tsp
  • Black peppercorns- 2
  • Clarified Butter (Ghee) or oil- 1 tbsp
  • Water- approx 2 cups
  • Jaggery – a pinch (optional)
  • Salt- to taste
  • Oil- 1 tbsp
Method:
  • Roast and peel the peanuts.
  • Grind peanuts and cumin seeds with some water into fine paste. 
  • Boil and peel the pods of peanuts. Get fresh tender peanuts from pods. Or Soak ¾ cup peanuts in the water for atleast 4-5 hours. Pressure-cook or boil until they become nice and tender.
  • Heat oil in wok, add black peppercorns. 
  • Add boiled peanuts and chili powder. Sauté for a minute. 
  • Add peanut paste, salt and water. Mix well, cover with lid and cook for 5 minutes on low heat. 
  • Add jaggery and bring to boil.

Upvasachi Batata Bhaji  / Vratki aaloo sabji



Ingredients:
  • Potato, boiled, peeled - 2 med
  • Pure ghee or oil- 2 tbsp
  • Cumin seeds- 2 tsp
  • Green Chilies- 2 to 3
  • Sugar- ½ tsp (optional)
  • Salt to taste
Method:
  • Cut potato into small cubes. Cut chilies or crush with cumin seeds.
  • Heat ghee in the pan, add cumin seeds and chopped green chilies. 
  • Add potato cubes. Stir on medium heat.
  • Add salt and sugar. 
  • Mix well and cover with lid, let it cook for 2-3 minutes. 

Assembling of Misal:
  • Pour some peanut curry in a bowl.
  • Place a layer of batata bhaji on this.
  • Add sago-potato chivada on it . 
  • Then add potato sali on it. 
  • Add curd to it, if you like.
  • Then sprinkle anardana and chopped coriander.
  • Serve. If you don't use curd then just sprinkle some lemon juice. 

Monday, 31 August 2015

Mugachi Usal ~ Maharashtrian Sprouted Green Gram/ Moong Beans Curry

Usal is a traditional Maharashtrian dry curry recipe using sprouted pulses. Sprouting increases the protein content and makes the pulses easier to digest.
We usually make this 'mugachi usal' on Monday in Shravan. So I do not use onion-garlic in this usal, but you can use.




Ingredients:
  • Moong- 1 cup
  • Tomato, chopped- 1 cup or 1 large sized 
  • Curry leaves- 1 string
  • Green chilli, finely chopped or coarsely crushed- 2
  • Ginger, grated or coarsely crushed- 2 tbsp 
  • Oil- 3 to 4 tbsp
  • Mustard seeds- 2 tsp
  • Cumin powder- 2 tsp
  • Asafoetida (hing)-  ¼ tsp
  • Turmeric powder- ½ tsp
  • Red chili powder- 2 tsp
  • Goda masala- 2 tsp
  • Fresh coconut, scrapped- 2 tbsp
  • Coriander, finely chopped- a handful
  • Water- approx ¼ cup
  • Salt to taste

Method:
  • Wash and soak moong for 6 to 8 hours or over night in water. Next morning drain all the water. Remove any hard bean or small stone. 
  • Wash these moong again and drain all the water.
  • Place the moong on clean cotton cloth. Gather all the edges and tie them. 
  • Put this bundle in the vessel and cover with lid. Keep this vessel in warm place atleast 8 to 10 hours to sprout. (In winter this time period may increased.) You will get sprouted moong.
  • Heat oil in the pressure pan or kadhai. Add mustard seeds, let them crackle.
  • Add curry leaves, cumin seeds, crushed ginger and chilli. (You may add at this stage 4-5 cloves of crushed garlic and ½ cup of chopped onion. Saute till onion becomes translucent.) Saute for few seconds.
  • Add hing, turmeric powder, red chili powder, chopped tomato. 
  • Add salt and cook until tomato becomes soft.
  • Add chopped coriander and scrapped coconut. Mix well and saute this masala mixture for a minute.
  • Add sprouted moong, goda masala and water. Mix well. Close the lid of pressure pan and cook until 2 whistles come out. (or cover and cook over medium-low heat. Cover kadhai with s.s. plate. Keep some water on this plate. Do not add too much water at once. Stir occasionally, sprinkle little water if needed. It will take around 15 to 20 minutes to cook the moong. 
  • Garnish with some chopped coriander leaves. Serve hot with chapati.
  • You can eat this usal as snack. Add chopped onion, tomato, sev and enjoy. 

Tips:
  • Do not make gravy in usal when you are making without  onion-garlic.
  • You can use 2 kokum for this usal with tomato or instead of tomato.
  • You can use malawani masala instead of chili powder. 
  • You can make Matki/Moth beans or Red lentil/Masoor usal this way.