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.

Friday, 28 August 2015

Narali Bhat ~ Sweet Coconut Rice

Narali Bhat is specially made on Narali Pournima. Narali Pournima and Raksha-bandhan falls on same day. Narali Pournima is mostly celebrated in Maharashtra. Narali Pournima is celebrated in large scale in Koli community (Fishermen).
On narali pournima, people do sea-worship by throwing coconuts into the sea in Konkan. We prepare some sweet goodies from coconut. We offer narali bhat to God. Narali bhat is heavenly blend of rice, coconut and jaggery.


हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:
  • Rice (Basmati tukada or Ambe Mohar)- 1 cup
  • Clarified butter/Pure Ghee- 3 to 4 tbsp
  • Jaggery, grated- ¾ cup to 1 cup 
  • Clove- 4
  • Fresh coconut, scrapped- 2 cups
  • Cardamom powder - ½ tsp
  • Nutmeg powder- ½ tsp
  • Salt - a pinch  (¼ tsp)
  • Cashew nuts, sliced- ¼ cup
  • Raisins/Kishmish (golden or black)- 2 tbsp  

Method:
  • Wash and strain the rice. Keep in strainer for 15 min.
  • Boil 2 ¼ cups of water.
  • Heat 2 tbsp ghee in a casserole. (You can use pressure pan.)
  • Fry the cloves in the ghee for few seconds. Add rice and fry lightly for 2 minutes on med heat.
  • Add hot water to the rice. Add salt also. Cover and cook the rice. (or pressure cook.)
  • Meanwhile combine scrapped coconut, jaggery, cardamom & nutmeg powder. Mix and mash lightly with hand.
  • Once rice is cooked nicely, put it into a big plate and spread evenly.
  • While the rice is still hot, add coconut mixture into the rice. Mix very gently. Otherwise, rice grains may get broke. 
  • Heat 2 tbsp ghee in a non-stick or heavy bottom deep & large pan/wok.
  • Add and fry cashew nuts in the ghee till they turns golden brown. Fry slightly kishmish. 
  • Immediately add this rice and give nice stir gently.
  • Keep tava under pan/wok. This prevents rice from burning.
  • Cover with a lid. Cook for 10 to 15 minutes on low heat. Stir occasionally.
  • While cooking rice, jaggery melts and rice become thin previously.
  • When rice gets thick, switch off the gas. Do not reduce its whole moisture. Soft rice tastes better.
  •  Keep covered for 15 minutes.
  • Serve hot or on room temperature. 

Tips:
  • Here I used natural/organic jaggery, thus rice got dark brown colour. But you may use regular yellow jaggery.
  • Adjust the jaggery ¾ cup to 1 cup, how sweet you like.
  • Rice should be cooked completely. Rice can not cook after adding jaggery. 
  • Do not overcook, coconut rice become hard. Because jaggery become more thick and stiff after heating.
  • You can use sugar instead of jaggery. Or you can use half quantity of sugar and half quantity of jaggery.  


Authentic Method:

Ingredients:
  • Rice (Basmati tukada or Ambe Mohar)- 1 cup
  • Clarified butter/Pure Ghee- 2 tbsp
  • Jaggery, grated- ¾ to 1 cup 
  • Clove- 4
  • Fresh coconut, scrapped- 2 cups ~from 1 large coconut (Read more in notes.)
  • Cardamom powder - ½ tsp
  • Nutmeg powder- ½ tsp
  • Saffron - a pinch (optional)
  • Salt - a pinch  (¼ tsp)
  • Cashew nuts, sliced- ¼ cup
  • Raisins/Kishmish (golden or black)- 2 tbsp  


Method:
  • Wash and strain the rice. Keep in strainer for ½ to 1 hour.
  • Scrap the coconut. Take only white part. Do not take bottom brown part.
  • Blend the scrapped coconut with 1 cup of warm water. Squeeze out the coconut milk with the help of a fine strainer. You will get approx 1 ½ cup of thick coconut milk. This is first extract. 
  • Blend the scrapped coconut with 1 cup of warm water. Repeat this process. Now you will get approx 1 cup coconut milk. This is second extract. 
  • Heat the ghee in a non-stick or heavy bottom deep & large pan/casserole. Fry the cloves in the ghee for few seconds.
  • Add and fry cashew nuts in the ghee till they turns golden brown.
  • Add rice and fry lightly for 2 minutes on med heat.
  • Meanwhile heat second extract of coconut milk.
  • Pour this hot coconut milk into the pan. Add saffron, salt and mix well. Cover and cook the rice for a minute. 
  • Now pour thick coconut milk into the pan and cook the rice completely. You can add more water if required. 
  • Once the rice is completely cooked, add raisins, jaggery, cardamom & nutmeg powder. Mix very gently and well, otherwise rice grains may get broke. 
  • While cooking rice, jaggery melts and rice become thin previously .
  • Cover and cook for 5 minutes on low heat. Stir occasionally.
  • When rice gets thick, switch off the gas. Do not reduce its whole moisture. Soft rice tastes better.
  • Keep covered for 15 minutes.
  • Serve hot or on room temperature. 

Tips:
  • One thing keep in mind: You have to use 2 ¼ cups liquid (i.e. coconut milk+water) for 1 cup of rice.
  • You can use readymade coconut milk.
  • Here I used natural/organic jaggery, thus rice got dark brown colour. But you may use regular yellow jaggery.
  • Adjust the jaggery ¾ cup to 1 cup, how sweet you like.
  • Rice should be cooked completely. Rice can not cook after adding jaggery. 
  • Do not overcook, coconut rice become hard. Because jaggery become more thick and stiff after heating. 

Wednesday, 26 August 2015

Adai Dosa

Adai dosa is one of the most popular and healthy, protein rich South Indian breakfast recipe. Adai contains mix dals but this is different from 'Mix dal dosa'. In adai, mix dals use with rice. It comes out soft as well as crispy. 



हि  पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:
  • Thick rice or idly rice - 1½ cup
  • Split bengal gram (chana dal)- ½ cup
  • Split pigeon gram (toovar dal)- ¼ cup
  • Split black gram (urad dal)- ¼ cup
  • Split green gram (moong dal)- ¼ cup
  • Split red lentil (masur dal)*- ¼ cup (optional)
  • Fenugrrek seeds (methi dana)*- ½ tsp (optional) 
  • Onion or shallots, chopped- 1 cup
  • Coriander leaves, finely chopped- a handful
  • Curry leaves, finely chopped- 2 tbsp or 2 sprigs
  • Green chilli, finely chopped*- 2 tbsp (optional)
  • Ginger, grated- 2 tbsp
  • Fresh coconut, scrapped- 2 tbsp
  • Asafetida (hing)- ¼ tsp
  • Turmeric powder*- ¼ tsp (optional)
  • Red chilies (Byadagi chilies)- 10 or Red chili powder- 2 to 3 tsp 
  • Soda bi carb/baking soda- a pinch (optional)
  • Salt - to taste
  • Oil for frying- as required

Method:
  • Wash and soak rice and all dal separately for minimum 5 hours or over night. Soak methi dana in dals.
  • Grind red chillies with rice. Keep in a big bowl.
  • Grind all dals coarsely with minimum required water.
  • Mix ground rice and dals well and set aside for 2 to 5 hours. (or make immediately too.) But standing time yields better result.
  • Just before making adai, add chopped onion, coriander, curry leaves, chili, ginger and scrapped coconut. 
  • Also add turmeric powder, hing, salt and baking soda. Mix well by stirring. The batter should be thicker than idly dosa batter. So adjust water as needed. 
  • Heat the tawa and spread little oil and spread one ladle full of batter. Make thick dosa than regular dosa. 
  • Pour little oil around and drizzle over the adai. 
  • Turn heat to medium. Close it with a lid and cook for a minute. Then flip the dosa and cook for a minute again.
  • Serve hot with tomato chutney or coconut chutney or any type of chutney.  

Notes:
  • This is not original recipe. I have added some additional ingredients to give my touch. Ingredients which I marked with *, these are extra ingredients. You may omit them. 
  • If you are making dosa immediately after grinding then only use baking soda.
  • Grind rice and dal separately. Grind dal coarsely. 
  • You can make thin dosa from this batter. Make thin batter by adding some water.
  • In case mistakenly batter became thin, add fine semolina (rava/suji). Rest the batter for min 1 hr after that.
  • To make wholesome meal add some vegetables in a batter like carrot, cabbage, spring onion, capsicum, spinach, drumstick leaves or dill leaves.

Sunday, 23 August 2015

Puri ~ Indian Fried Wheat Puffed Bread

Puri is popular fried Indian bread which goes with everything, sweet or spicy curry.



Ingredients:

  • Wheat flour -1 cup
  • Fine Semolina (barik rawa) -1 tbsp (optional)
  • Salt- a pinch
  • Hot oil/mohan- 1 tbsp (optional)
  • Water- approx ½ cup (some less more as needed)
  • Oil for deep frying- as required 
  • Wheat flour for rolling- as required 

Method:
  • Combine wheat flour, rawa and salt in bowl or big plate. Pour hot oil on it and mix with spoon.
  • Add water little by little as needed and knead a firm dough. It should be stiff than roti/chapati dough. 
  • Take  little oil on your palm and knead the pliable dough.
  • Allow to rest this dough for 30 min to 1 hour.
  • Knead again and divide the dough in small (around 10-12) equal parts. Make small balls. Roll the dough balls into six inch circles. 
  • Or roll big circle like chapati. Cut puri with 5-6 inch round cutter or steel bowl or round container lid. 
  • Meanwhile heat oil in kadhai. To check the right temperature of oil put a small piece of dough. It will float on top immediately, it means oil ready for frying.
  • Now drop puri in oil, puri comes on top. Slightly press the puri with slotted ladle/zara. Thus puri puffs up nicely.
  • Turn the puri and fry until golden yellow. Drain excess oil. Place puri on paper towel.
  • Repeat the process for the remaining dough.
  • Serve hot with potato bhaji or shrikhand or Aamras or any as your choice.



Tips:
  • Do not use extra flour for rolling. This flour burns in hot oil. 
  • Puri should be not thin nor thick. It should be medium.
  • While frying oil should be hot enough, otherwise the puris will not puff and will be oily.
  • If you are using semolina/rawa in puri dough, then only rest the dough for 1 hour otherwise rest the dough for 20-30 minutes.  


I had made this lunch for 'Gudi Padwa'. For recipe, plz click on recipe name.

  1. Masalebhat
  2. Khamang kakdi
  3. Kanda bhajee
  4. Batatyachi bhaji
  5. Shrikhand
  6. Puri
  7. Kurdai

Friday, 21 August 2015

Chanyachi Usal ~ Maharashtrian Style Bengal Gram/Chana Curry

Bengal Gram is known as Chana or Harbhara. They are available in black, brown and they are green colors and great source of protein.
We make chanyachi/harbharyachi usal or chanyachi bhaji specially on Friday in our holy month 'Shravan'. It tastes very delicious.

This is our kokani method of making 'Chanyachi Usal'. Actually, Usal is a Maharashtrian dry curry recipe using sprouted pulses only. In Konkan, we called it 'Chanyachi Rassa Bhaji' because we keep some gravy for this curry. But rest of Maharashtra, all pulses curry known as 'Usal'. 





Ingredients:

Method:
  • Wash and soak the chana for 6 to 8 hours or overnight. Wash and drain. 
  • Heat oil in a small pressure cooker. Add bay leaves, onion & sauté till it turn golden brown. 
  • Add hing, turmeric powder, mix masala and sauté for a while. 
  • Add ginger-garlic paste and sauté for a while. 
  • Add coconut paste and sauté till oil come out from masala.
  • Add soaked chana, garam masala, some chopped coriander, salt and about 1 cup+ water. Mix well.
  • Close the pressure cooker with its lid and pressure cook to 4-5 whistles. Open cooker only after it releases pressure completely. 
  • Garnish with coriander. 
  • Serve hot with rice roti/bhakari or chapati or Amaboli or dal-rice.

Tip: You may increase the water quantity ratio to make some extra gravy. Adjust the masala/spices, coconut paste and salt according to this.

Thursday, 20 August 2015

South Indian Style Tomato Chutney

Tomato chutney is tangy, hot and spicy. This chutney goes extremely well with idli, dosa or vada varieties. You can even serve them with paratha.
I just gave a twist to original chutney recipe by adding coconut and sugar, that enhanced the taste of chutney.




हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  


Ingredients:

  • Tomato, chopped- 3 med
  • Onion,sliced- ¼ cup or 1 small
  • Oil- 1 tbsp
  • Split bengal gram (chana dal)- 1 tsp
  • Split black gram (urad dal)- 1 tsp
  • Dry red chilli (byadgi), broken into pieces- 2-3 
  • Green chili,chopped- 1
  • Ginger, chopped- ¼ inch
  • Fresh coconut,scrapped- 2 tbsp or roasted peanuts- 1 tbsp (optional)
  • Sugar- a pinch 
  • Asafoetida (hing)- ¼ tsp
  • Salt- to taste
For tempering:
  • Oil- 1 tbsp
  • Mustard seeds-  1½ tsp
  • Dry red chilli (byadgi), broken into pieces- 1
  • Curry leaves - 7-8
  • Asafoetida (hing)- a pinch

Method:
  • Heat the oil in a non-stick pan, add the chana dal, urad dal and sauté on a low heat till the dals turn light brown in colour.
  • Add hing, red chillies and sauté for a while.
  • Add ginger, green chillies and onions and sauté on a low heat for a while.
  • Add the tomatoes and salt, mix well. Cover and cook on low heat till the tomatoes soften, while stirring occasionally.
  • Now add sugar and coconut. Mix well and turn off the heat. 
  • Allow it to cool completely and blend in a mixer till smooth. No need water to grind. Put out chutney in the bowl.
  • Heat the oil in a small pan/tadaka pan and add the mustard seeds.
  • When the seeds crackle, add the red chilli, curry leaves and sauté on a low heat for few seconds.
  • Add hing and remove from the flame and pour on the chutney and mix well.
  • Serve with idlis/ dosas/ uttapas.
  • You can store in an air-tight container in the refrigerator for 2-3 days.  

Tips:
  • Coconut and sugar are not using in original chutney recipe. They give little sweetness and body to chutney. You can omit sugar and coconut.  
  • Bydgi red chili is not too spicy. This gives to nice red colour to chutney. You can use Kashmiri red chili instead of this.
  • If you want to make chutney more spicy, add some hot chili powder while making.

Tuesday, 18 August 2015

Bhajani vade ~ Multi-grain Puff

Bhajani vade are specially made for "Mangalagouri Puja" in Hindu's holly month Shravan. They are very flavorful, tasty and healthy too. These are easy to digest to in rainy season. Thalipeeth bhajani (multi grain flour) is used for making these Vade.




Ingredients: 

  • Thalipith Bhajani- 1 cup 
  • Fresh coriander, finely chopped- a handful 
  • Sesame seeds- 1 tbsp 
  • Red chili powder- 1 tsp 
  • Asafoetida (hing)- ¼ tsp 
  • Turmeric powder- ½ tsp 
  • Carom seeds- 1 tsp (optional) 
  • Salt- to taste 
  • Hot oil (mohan)- 1 tbsp 
  • Warm water- approx ¾ cup 
  • Oil for deep frying- as required 

Method:
  • Combine thalipith bhajani, red chili powder, turmeric powder, hing, sesame seeds, carom seeds, chopped coriander and salt in a mixing bowl. 
  • Mix well. 
  • Add very hot oil to it. Let it cool little bit. 
  • Add hot water to the mixture and knead it into a semi-hard dough. Add the water in little by little while kneading the dough. 
  • The dough should be kneaded nicely. Once done, cover the dough and let it rest for 15 minutes. 
  • Heat oil for deep frying. Divide the dough into 10 to 12 equal balls. 
  • Take a small plastic sheet. Apply little water. Place 1 dough ball on it and pat and make round vada. Poke with finger in center. 
  • Deep fry vada over high to medium heat until nicely done from both sides. 
  • Drain it on a absorbent paper. 
  • Serve hot with curd. 

Notes:
  • While making Thalipith Bhajani, if dals are not properly roasted, vada doesn't become crispy. 
  • If the Vada breaks during frying, then add either wheat flour or rice flour to the dough and also increase the seasoning accordingly.
  • To read recipe, Thalipeeth Bhajani......click here. 

भाजणीचे वडे

साहित्य:
  • थालीपिठाची भाजणी- १ कप
  • कोथिंबीर, बारीक चिरून- मूठभर 
  • तीळ- १ टेबलस्पून
  • मिरची पूड- १ टिस्पून 
  • हिंग- १/४ टिस्पून
  • हळद- १/२ टिस्पून
  • ओवा- १ टिस्पून (ऐच्छिक)
  • मीठ- चवीनुसार 
  • गरम तेल (मोहन) - १ टेबलस्पून
  • कोमट पाणी- साधारण ३/४ कप
  • तेल,तळण्यासाठी- आवश्यकतेनुसार 

कृती:
  • परातीत भाजणी, मिरची पूड, हळद, हिंग, तिळ, ओवा, बारीक चिरलेली कोथिंबीर आणि मीठ एकत्र करा.
  • त्यावर मोहन ओता आणि चमच्याने एकत्र करा. 
  • थोड थंड झाल्यावर कोमट पाणी घालून घट्ट मळुन घ्यावी आणि किमान १५ मिनिटे झाकून ठेवावी. 
  • तळण्यासाठी कढईत तेल गरम करत ठेवा. 
  • भिजवलेली भाजणी पुन्हा चांगली मळुन त्याचे १० ते १२ छोटे गोळे करावे. 
  • प्लॅस्टिकच्या कागदाला पाण्याचा हात लावून १ गोळा पुरी एवढ्या आकाराचा थापावा. मध्ये भोक पाडावे. 
  • गरम तेलात मध्यम आचेवर खरपूस तळावा. अश्याप्रकारे सर्व वडे करून घ्यावेत. 
  • गरमगरम वडे दह्याबरोबर सर्व्ह करा.

टिपा:
  • भाजणी करताना धान्य व्यवस्थित भाजलेले नसेल तर, वडा खरपुस होत नाही.
  • वडे तळताना तुटत असतील तर, त्यात गव्हाचे किंवा तांदळाचे पीठ घाला आणि त्यानुसार तिखट-मीठाचे प्रमाण वाढवा. 
  • भोक पाडले नाही तर वडे पुरीसारखे फुगतात आणि नंतर मऊ पडतात.

Saturday, 15 August 2015

Tiranga Pulao ~ Tricolour Rice

Saffron, white and green rice are stacked one on one. This rice represents our lovely National flag ~ Tiranga. Tiranga pulao is made to celebrate our national festivals.



Preparation:

Rice-
  • Basmati rice- 1½ cup
  • Salt- a pinch
  • Lemon juice- 1 tsp
  • Water- 2½ cups
Wash and soak rice in water for 20 minutes. (or as directed on rice pack.)
Drain and cook with 2½ cups water. Add a pinch of salt and lemon juice.
Allow to cool the rice. Separate grains with soft hand in the big plate.
Make three equals parts of cooked rice.

Spinach/Palak Puree-
  • Spinach- 1 cup 
  • Garlic cloves- 4 to 5 cloves
  • Ginger- ½ inch
  • Green chili- 2
Boil the water. Add pinch of baking soda. Blanch spinach leaves. (Put spinach leaves in boiling water. Switch of the gas. Drain water after 2-3 minutes. Wash leaves in cold water and drain.) Grind together all above ingredients with required water into smooth paste.
(Variation:You may use ½ cup pudina/mint leaves + ½ cup coriander leaves instead of spinach. No need to blanch mint & coriander leaves. Just grind along with other ingredients and make a paste. Even no need to add sugar while cooking.)

Tomato Puree-
Tomato- 2
Boil tomato for 5 minutes. Peel and grind into smooth paste.


Ingredients:


For saffron/orange rice-
  • Cooked rice- 1/3 rd part of rice
  • Tomato puree- ½ cup
  • Carrot, boiled & diced- ¼ cup
  • Oil or Ghee- 1½ tbsp
  • Turmeric powder- ½ tsp
  • Red chilli powder- ½ tsp
  • Bay leaf- 1
  • Star anise- 1
  • Brown Cardamom- 1
  • Cinnamon stick- ½ inch
  • Black peppercorns- 2
  • Golden raisins- 2 tbsp 
  • Salt- to taste
For white rice-
  • Cooked rice- 1/3 rd part of rice
  • Cashew nuts- 6 (can be used cashew tukada- 2 tbsp)
  • Coconut milk- 2-3 tbsp (optional)
  • Oil or Ghee- 1 tbsp
  • Cumin seeds- ½ tsp
  • Cinnamon stick- ½ inch
  • Black peppercorns- 2
  • Brown Cardamom- 1
  • Salt- to taste
For green rice-
  • Cooked rice- 1/3 rd part of rice
  • Onion, chopped- ¼ cup
  • Palak puree- ½ cup
  • Green peas, boiled- ¼ cup
  • Oil or Ghee- 1½ tbsp
  • Bay leaf- 1
  • Star anise- 1
  • Cinnamon stick- ½ inch
  • Black peppercorns- 2
  • Cloves- 2
  • Hing- ¼ tsp
  • Sugar- a pinch
  • Salt- to taste



Method:

For saffron/orange rice-
  • Heat oil in a non stick pans. Add bay leaf, star anise, brown cardamom, cinnamon, peppercorns and saute for few seconds. 
  • Add carrot, chili powder, turmeric powder and saute for while.
  • Add raisins, tomato puree, salt and mix well. Bring to boil.  
  • Add rice and mix well. Cover and cook for 3-4 minutes on low heat.
  • Switch off the gas and keep it aside. 
For white rice-
  • Heat oil in a non stick pans. Add cashew nuts and fry on low heat till they turn golden brown. Put out from pan and keep aside.
  • Add brown cardamom, peppercorns, cumin seeds and saute for few seconds. 
  • Add rice, coconut milk, cashew nuts, salt and mix well. Cover and cook for 3-4 minutes on low heat.
  • Switch off the gas and keep it aside. 
For green rice-
  • Heat oil in a non stick pans. Add bay leaf, star anise, brown cardamom, cinnamon, peppercorns, cloves and saute for few seconds. 
  • Add onion and saute till it turns pink. Add hing and saute for a second.
  • Add green peas and saute for while.
  • Add spinach puree, sugar, salt and mix well. Bring to boil.   
  • Add rice and mix well. Cover and cook for 3-4 minutes on low heat.
  • Switch off the gas and keep it aside. 

Assembling:
# 1 
  • Grease the bowl with little ghee. 
  • Put orange rice and press lightly with a spoon.
  • Put white rice on orange rice and press lightly with a spoon.. 
  • Top it with green rice and press lightly with a spoon.
  • Keep the serving plate invert on the bowl and turn gently it upside down.
  • Garnish with cooked carrot pieces and cashew nut. 
# 2 
  • Grease the square glass dish with little ghee. 
  • Put and arrange these three rice like tiranga.

Serve hot this tiranga pulao with curd base raita and any type of paneer curry dish. 

Monday, 10 August 2015

Shiralyachi Bhaji / Dodakyachi Bhaji ~ Turai-Aaloo Sabji / Ridge Gourd & Potato Curry

Ridge Gourd is a Indian vegetable, mostly available in monsoon. Ridge Gourd  is also known as Shirali, Dodaka, Turai, Chinese Okra. This gourd has tough skin. It has nice earthy taste.



Ingredients:
  • Ridge Gourd (Turai/Shrale/Dodka)- 3 med (250 gm) 
  • Potato- 1 med
  • Onion, chopped- 1 med or  ¾ cup
  • Oil- 3 tbsp
  • Garlic, crushed- 4 to 6 cloves
  • Mustard seeds- 1 tsp
  • Cumin seeds- ½ tsp
  • Aasafoetida (Hing)- ¼ tsp
  • Turmeric powder- ½ tsp
  • Homemade mix masala - 2 tsp (or 1 tsp red chili powder + 1 tsp goda masala)
  • Goda masala- 1 tsp
  • Jaggery/gud- a pinch (optional)
  • Salt to taste
  • Fresh coriander, finely chopped- 3 tbsp
  • Fresh coconut, scraped- 2 tbsp

Method:
  • Wash ridge gourd and peel its sharp edges and hard skin. Cut into 1" to 1.5" pieces. 
  • Peel and wash potato. Cut into ½" pieces.
  • Heat the oil in a non-stick pan or wok and add the mustard seeds. When the mustard seeds crackle, add the cumin seeds.
  • Add chopped onion and crushed garlic. Mix well and saute till it becomes translucent.
  • Add hing, turmeric powder and sauté on a low heat for few seconds.
  • Add mix masala or red chilli powder and mix well.
  • Add potato and little water. Mix well, cover with lid and cook for 3-4 minutes on low heat.
  • Add ridge gourd, goda masala and salt, mix, cover and cook till it gets done. Stir occasionally. It takes approx 8-10 minutes. (Do not use extra water, rigid gourd discharges water. If needed, just sprinkle the water.)
  • Add small piece of jaggery, coriander, coconut and give nice stir. Cover and cook for another minute.
  • Serve hot with chapatti or with dal-rice.

Note:
This gourd has tough skin. When we prepare this vegetable to cook, we remove this skin. But skin is also useful to making another dish, how?........... Read this recipe. This is our traditional recipe. This skin has lots of fiber and iron contains. So don't waste it.
Ridge gourd peels stir-fry: click here for recipe.


Saturday, 8 August 2015

Tondalichya Kacharya ~ Ivy Gourd Stirfry

Kacharya is a way of preparing crispy veggies, popular in Maharashtra. Tondalichya Kacharya is known for its simplicity. It's made with very few ingredients and which comes out delicious.





Ingredients:
  • Tondli/Tindora (Ivy gourd)- 250 gm
  • Potato- 1 med (optional, you can omit the potato)
  • Mustard seeds- 1 tsp
  • Cumin seeds- 1 tsp
  • Asafoetida (hing)- ¼ tsp
  • Turmeric powder- ½ tsp
  • Homemade mix masala - 3 tsp (or 1 tsp red chili powder + 2 tsp goda masala)
  • Goda masala- ½ tsp (optional)
  • Salt- to taste
  • Oil- 3 to 4 tbsp
  • Fresh coriander, finely chopped- a handful
  • Fresh coconut, scraped- 2 to 3 tbsp


Method: 

  • Wash and wipe tondali. Cut tondali into round slices. Peel the potato, cut in quarters, then slice thinly and wash again. 
  • Heat the oil in a large non-stick pan or wok and add the mustard seeds. When the mustard seeds crackle, add the cumin seeds. 
  • Add the asafoetida, turmeric powder and sauté on a low heat for few seconds. 
  • Add the tondli and potato slices, mix masala or chili powder+ goda masala and salt. 
  • Mix well, cover and cook on a low heat for 8 to 10 minutes, while stirring occasionally. 
  • Add coconut and coriander and mix well. 
  • Serve hot with chapati/roti or dal-rice.

Thursday, 6 August 2015

Valachya Ropachi Bhaji ~ Tender plants of Val Beans Stirfry

Tender, young plants of val beans are available in only monsoon. We can grow also in a tray at home. This is simple stirfry goes well with rice bhakari.


Ingredients:
  • Tender, young plants of val beans, chopped- 1 cup
  • Onion, chopped-  1 cup
  • Garlic, bruised- 5 to 6 cloves
  • Mustard seeds -  ½ tsp
  • Cumin seeds- ½ tsp
  • Asafetida (Hing) - ¼ tsp
  • Turmeric powder- ½ tsp
  • Homemade mix masala - 2 tsp or (1 tsp Chili powder +1 tsp Goda masala)
  • Grated jaggery- ¼ tsp (optional)
  • Kokum/Aamsul- 1
  • Salt- to taste
  • Oil- 2 to 3 tbsp
  • Fresh coconut, scraped- 2 tbsp 

Method:


  • Remove the roots of vegetables and wash properly. 
  • Chop the vegetables. You will get about 1 cup vegetable. 
  • Heat oil in a pan. Add mustard seeds. When the splattering starts, add cumin seeds garlic and onion. 
  • When onion become pink, add turmeric powder, hing, masala and sauté for a while. 
  • Add chopped vegetable and sprinkle some water. Mix well, cover and cook for 15 to 20 minutes or till cooked on low heat. Stir occasionally. 
  • Add jaggery kokum, coconut and mix well, cover and cook for a minute on low heat.
  • Garnish with some scrapped coconut. 
  • Serve hot with rice roti/bhakari or dal-rice.


Note- You can use green chilli instead of mix masala.