Bhaatukli

Methamba

2010-05-15T19:25:00.000-07:00

In my last trip to the grocery store, I spotted some nice green mangoes. Back home, in Pune, this was a sure sign of the advent of summer. Mangoes got a very special treatment , whether raw or ripe...there were pickles and panha (cool mango drink), bhels with small chunks of raw & sour mangoes...yumm! When the markets were flooded with ripe mangoes there was aamras (mango pulp) & poli , mango milkshakes and mango ice cream made in pot! I still remember the fun filled summer evenings, the entire family...uncles -aunts, cousins and grand parents, getting together and having a pot ice cream party. It was so much fun fighting for a chance to churn the pot in the initial stages and later shying away from all the labor ! :)

There are so many ways that one can use mangoes, especially raw ones in every day cooking. The recipe I am going to share is just an example of a great and simple way to transform a nice tangy green mango into a yummy relish. Pair it up with some rice and dal and you will have a delicious meal in minutes. Methamba, as this relish is called, uses very few ingredients and takes no time to cook. You can even make some in advance and store it in the refrigerator for up to a week. Enjoy Methamba with rice, poli, bread or even as a dip...you can be assured that people will be left wanting more!

Ingredients:
(the quantities here are really estimates as it all depends on how sour the mango is)
1 raw/green mango
1/4 tsp methya (fenugreek seeds)
1/4 cup jaggery (approximately...this will depend entirely on how sour the mango is)
1/2 tsp red chilli powder
1/4 tsp mustard seeds
1 tbsp oil
hing (asafoetida)
salt to taste

Method:
Peel the mango and cut into small cubes. In a pan, heat the oil and then add the mustard seeds to it. Once the seeds start to pop, add the hing and then the methya. Let cook for a few seconds. Then add the chopped mango to the pan. Add a little bit of salt and let the mango cook. Normally you would not need to add water, but if the mixture starts drying out, only then add a few teaspoons of water to prevent it from burning. Don't add too much because once you add the jaggery it will let out some moisture. Once the mango s completely cooked, and feels mushy, add the jaggery and red chilli powder and cook till everything is cooked together. Check for taste and adjust the salt/chilli powder and jaggery. The mixture is supposed to be a combo of sweet/sour/spicy. Once ready , take it off from the heat and let it cool. Store in a container and refrigerate the leftover.

Wasn't that easy? This was supposed to be my entry for Anupama's Mango moods, but unfortunately could not make it in time. Anyway, I hope you do try this out and enjoy the bounty of summer!

Our little Gourmand & Baked Fruits

2010-03-03T15:45:00.000-08:00

Our little gourmand is here! And that is exactly why I was hibernating. Nine months of complete pampering and preparing for our bundle of joy left little time and absolutely no energy for cooking or blogging. But now that our baby boy A is here, I am hoping that I will have more enthusiasm to keep this blog up and running. And looking at the way he goes for his milk I do hope that he turns out to be a gourmand and follows in his dad's footsteps. Little A is now 2 months old and it is difficult to imagine life without him!

These days I am hardly cooking as my mom is here but that just means that I get to learn more fabulous and traditional recipes from her. So I hope to post more of her recipes in the future...some of which I had almost forgotten. It is amazing how she uses simple techniques to transform the dullest of veggies into lip smacking dishes. So stay tuned...

2009 slipped by and there was no record of it on this blog. But I am determined to make 2010 count and to start it off I would like to share a very simple and delicious dessert recipe. This recipe came to me from my sister who got it from a friend of hers. Baked fruits is what she calls it but it tastes no less than a cheese cake! We were super impressed with this recipe and hope that you give it a try.

Ingredients:(Serves 2-3)
1 8 oz can of cream cheese
1 14 oz can of condensed milk
1 can of tropical fruits (or mixed fruits)
dry fruits (optional)

Method:
In the food processor or blender, blend together the cream cheese and the condensed milk and keep aside. Drain the syrup from the canned fruits and rinse them a little with water. This will wash off the extra sugar syrup and prevent the dish from getting too sweet. I also added some fresh grapes...so adding fresh fruits might also work. Now mix these fruits into the cream cheese mixture. Pour the entire mixture into a baking pan and bake in 350 degree F oven for about 20 minutes. You will know its ready when you see a yellowish tinge on top. Once baked, remove and allow to cool to room temperature. Finally, put the baked fruits in the refrigerator to cool further and set. Serve chilled.

We loved this dessert and I will definitely try it again. Things that I would like to modify next time would be :
Using a little less condensed milk (about 10-12oz instead of 14)
Using fresh fruits instead of canned ones.

But even without these modifications Baked Fruits is a perfect way to indulge your sweet tooth!

Jwari -Nachani Che Thalipeeth - JFI Whole Grains

2008-10-05T15:30:00.000-07:00

Thalipeeth is a type of a savory pancake which is a popular Maharashtrian breakfast/brunch item. In Maharashtra, these thalipeeths are normally made using a flour which is called bhajani. This bhajani is made with various grains and spices roasted and ground together in a flour.

In North Karnataka, however, the thalipeeths are also made with Jowar (Sorghum) flour. Jowar is extremely nutritious and yet very light to digest. Thalipeeth is an easier way to incorporate Jowar in your diet as compared to making rotis (bhakris) which require some practice. Jwari cha thalipeeth is a childhood favorite and was always a great item to be packed for a picnic or long journey. Paired with a some pickles and dahi (yogurt), or even just some homemade tup (ghee), this humble dish has the power to satisfy any hungry soul. The recipe can be accessorized as per your likings and it makes a delicious breakfast, quick lunch or a light dinner. It is one of our preferred lunch items to carry to work. This time I also added a little nachani (finger millet) flour and the result was even more nutritious and flavorful.

This recipe is going to Suganya of Tasty Palettes, who is hosting JFI : Whole Grains. I had been planning to write this post for a long time and send it on time, but as usual work piled up and deadlines had to be met. I am thankful to Suganya for letting me send in a late entry. So before I get caught in any other deadline, lets get straight to the recipe.

Ingredients : (serves 2-3)
2 cups Jwari cha peeth (flour)
4 tbsp Nachani che peeth (finger millet flour)
1/2 an onion chopped finely (can be adjusted as per liking)
2 tsp Red chilli powder (adjust to your liking)
salt to taste
water to knead
Oil to cook
Pan/Griddle

Method :
Mix the jowar flour and nachani flour together in a bowl. Usually I make only jowar thalipeeth and this is the first time I added nachani (Finger millet) to it. Hence there is no fixed ratio for this. You can change the ratio as per your liking or even completely skip the Nachani.
Next, add the chopped onions to the mixture and then add the salt and red chilli powder. You can even add a little chopped cilantro for additional flavor and color. Knead the mixture into a pliable dough using water. Divide the dough into four equal portions. The size of the thalipeeth can be modified. So this much dough might yield more thalipeeths if smaller in size.

Now on a tawa/pan (griddle), take about a tablespoon of oil. Take a portion of the dough, smooth it into a round ball and then start pressing the dough on the tawa with your fingers to make a medium thin roti. Once done, punch in 5 holes into the thalipeeth with you finger, like so....

Now drizzle just a little more oil on top of the thalipeeth and make sure it is spread all over. Cover the tawa with a plate and cook. Check after 3-4 minutes to see if done. Once done on one side, flip and let it cook for a few more minutes. Make sure that it is cooked thoroughly otherwise it will end up tasting raw. When it is cooked on both sides, serve with a dollop of fresh homemade tup (ghee) or some dahi (yogurt) and loncha (pickles) like I did here and enjoy!

MBP: Say Cheese: Microwave Kalakand

2008-09-20T00:30:00.000-07:00

Since the day I saw this recipe, I have been wanting to try it. But due to work and the daily grind, I was not getting the motivation to do it and eventually it just got lost in my big list of bookmarks. Then, a couple months back I saw it again here, and knew that this time I had to make it, come what may. Nothing was going to stop me now. The arrival of Ganesha and his ten day stay, gave me ample opportunity and enthusiasm to finally make this delicious Microwave Kalakand, originally posted by Sandeepa of Bong Mom's CookBook.

The recipe is so simple and the results so amazing! This recipe is a keeper. Not only did our friends enjoy this treat but so did their one year old who would not stop eating the Kalakand! Thanks Sandeepa....your Microwave Kalakand recipe was an excellent Neivedya for Ganpati and I am sure he was just as pleased as we were. :)

After making the Kalakand, I couldn't resist clicking some photos (aadat se majboor ;)) and then it struck me that this was a very good candidate for MBP: Say Cheese that is being hosted by Siri of Siri's Corner this month, and is the brainchild of Coffee of The Spice Cafe.

This recipe calls for Ricotta cheese which is a very popular fresh cheese used in Italian cuisine. After reading a little about this cheese, I realized that its not technically considered a cheese as its made from whey that is a byproduct of cheese making. But to me its still cheese and a very light one at that. It contains only around 5 % of fat per Wikipedia. More info here. Its a great substitute for Khawa or Khoya too, which is a key ingredient for a lot of the Indian Mithais like burfis and pedhas and of course, gulabjamuns.

I have not made any changes to the recipe except that I skipped the pistachios as I did not have any at hand. I just sprinkled a few strands of saffron once the Kalakand was ready. So lets "Say cheese"!

Ingredients:
1 14 oz can of condensed milk
1 15oz jar of ricotta cheese ( i used part skim ricotta)
2-3 veldode (cardamoms)
saffron
1 microwaveable dish

Method:
Empty the can of condensed milk into the microwaveable dish. Take ricotta cheese in equal quantity as that of the condensed milk. Sandeepa gives a great idea to do this...fill the can of condensed milk with ricotta cheese to get the same quantity. Add this to the condensed milk and mix well. Now microwave the mixture for 5 minutes, making sure that it does not boil over. Then heat for another 5 minutes, checking after each minute and stirring to avoid any spillage. Cook this mixture till it reaches a grainy consistency with not a lot of moisture. One way to test if its ready is to take a spoon and if the mixture sticks to the spoon, continue to cook. If nothing sticks to the spoon and yet the mixture lumps together, you are ready to set it. This whole process took me just about 13 minutes, so its really fast. Once you have reached the right consistency, remove from the microwave and add the cardamom powder to it. Mix and then leave it to set for an hour. Garnish with chopped pistachios or saffron strands.
Cut into squares before serving and be ready to be transported to heaven!

Laal Bhoplyachi Kheer (Pumpkin Kheer)

2008-09-07T16:00:00.000-07:00

Tis the season of change....everywhere I go and everywhere I see, people are talking about change. The atmosphere sure got me fired up and I decided to change the look of my blog! S has been urging me to do this for so long...but for some reason or the other I was uncomfortble doing it. Who likes change, right ? But no change means stagnancy. Maybe this might just give me some renewed enthusiasm ;). So last weekend, we both sat down and changed the look of the blog and I must confess that it feels really good and fresh, just like a newly painted home. I also realized that its just like painting your home...the look might change but the warm and cozy feeling of the home never goes away.

And although the major changes are done, I might keep doing minor upgrades to it. All suggestions and feedback are more than welcome!
A few days back, I had got butternut squash from the grocery store. The original plan was to make some comforting soup with it, but then S told me of the pumpkin kheer his mom makes and how he was craving for it. For me, this was a new recipe. I had never tasted pumpkin kheer or 'laal bhoplyachi kheer' as we would call it in Marathi. That day was also Nagpanchmi and I had to make something sweet anyways. Although the recipe was not very different from how we make the regular kheer as per my hubby, I still wanted to confirm it from the source :). We called my MIL early in the morning and confirmed the recipe. Sure enough, it was easy and sounded delicious! The texture and taste of the butternut squash was perfect for the kheer. Normally, we use pumpkin(laal bhopala), but any squash/pumpkin that is slightly sweeter in taste will do.

Ingredients : ( serves 2-3)
1 butternut squash (or pumpkin)
about 2 cups of milk ( i did not measure this time...but its easy to adjust)
about 1/2 cup sugar (depending on how sweet the squash is)
1 tbsp tup (ghee)
1 tsp veldoda pwdr (cardamom)
dry fruits (optional)

Method :
Cut the butternut squash into half and then cook the squash in the microwave for about 5-6 minutes. You can also pressure cook the squash. Once cooked and cooled a little bit, scoop out the squash. Now mash the coooked squash with the back of a spoon. Keep aside.

In a saucepan, heat the tup (ghee) and then add and saute the mashed pumkin for a few minutes. Next, add the milk to it. You can adjust the quantity of milk as per the desired consistency. Cook till it comes to a boil and then add the sugar. Stir and let it boil again. If the kheer is too thin, reduce the flame and keep boiling till the milk reduces a bit. The kheer should be a little thick in consistency for best results. Turn off the heat and then add the veldoda powder (cardamom). Let the kheer cool and then you can either chill it in the refrigerator or serve immediately.

If you are adding dry fruits like raisins and cashews, fry them in the ghee before adding the cooked squash to it. You can also add a little saffron, although I did not use it this time. Another good addition would be a little nutmeg powder.

This time, I wanted to enjoy the flavor of the squash as is without much adulteration so I only used cardamom powder. But you can definitley make it richer with your favorites! Hope you enjoy this simple yet delicious kheer. :)

Other pumkin/squash desserts :

Gharge

Vegetable Stew in Coconut Milk

2008-08-19T22:05:00.000-07:00

Summer time is generally the toughest for me to come up with new recipes. I always end up in a state where I don't want to eat a lot of spicy food, nor oily, nor hot....which eliminates most of the regular Indian recipes we make at home. I know, I am spoilt....and my hubby will agree with this 100% ;). So, on one such summery evening, when the temperatures were soaring high, I took out all the vegetables that were chilling out in the refrigerator and made this simple yet tasty Vegetable stew. The basic idea for the stew came from a dear friend and her hubby. I skipped a lot of the spices they normally use and added some of my own. It was just one of those days I did not want to use too many masalas, and this also gave me an opportunity to use my favorite ingredient -coconut milk.

This Vegetable stew is also going to the Curry Mela hosted by Srivalli of Cooking 4 All Seasons.

Ingredients: (serves 2-3)
1 medium cauliflower cut into florets
1 Zucchini
1/2 cup carrots, corn and green beans mix ( I used a frozen mix)
1/2 onion chopped lengthwise
2-3 Kokum/amsul
1/2 tsp crushed black peppercorns (you can adjust to your taste)
1 Dried red chilli
1 tsp ghee
1/2 tsp Cumin seeds
2-3 Curry leaves
1 small can coconut milk
Salt to taste
Method:
Wash and cut all the veggies. In a pan, heat the ghee and then add the cumin seeds to it. Once they start sizzling, add the dried red chillies and fry for a minute. To this, add the curry leaves and then the crushed black pepper powder and fry. Next, add the chopped onions and once they turn translucent, add the kokum. The kokum can also be soaked in a little warm water and the water can then be added to the gravy. Now, add the chopped veggies and mix well. Add a little salt, cover the pan and let the vegetables cook. Once they are cooked, add the can of coconut milk. Mix, cover and cook for a few more minutes. Check for taste and adjust the salt accordingly. Garnish with chopped cilantro and serve with rice, chapatis or appams!

This is not a very spicy gravy but it is packed with flavor. You can add/modify this recipe easily as per your mood and cravings ;)

Yes...its Jackfruit!

2008-07-21T21:40:00.000-07:00

So almost everyone guessed it right...the star ingredient is green/tender Jackfruit or as it is called in Marathi, 'Fanas'. Special credit to Sia, who was the first one to comment and get it right ! :)
Its so amazing how food can transport us back in time and help us relive precious moments spent with dear ones. A lot of my childhood memories are knit around food, and this Jackfruit curry is one such recipe that always reminds me of my days as a carefree school girl. My mom made this Fanasachi bhaaji (Jackfruit curry) and I just loved it! Even now, as I write this, I can smell the aroma of the fried jackfruit pieces and the freshly ground masala!

Green jackfruit or raw/tender jackfruit is very meaty in texture and has a very delicate flavor. It does need a little getting used to, i think. But once you develop a taste for it, you will have a wonderful and versatile ingredient to experiment with in your kitchen. Green Jackfruits are generally found in the markets around March-April. The only tough task is cutting this enormous fruit. You need to be extremely careful with the knife and normally, it helps to grease your hands and knife with some oil. The good thing here, in the US, is that you can find canned jackfruit already cut into big chunks. Life made easy! :)

Usually, I strictly follow my mom's recipe, but this time I did a few modifications, based on what I had at hand. This curry goes well with rice /chapatis or parathas or even bread. It is preferable if this curry can be made a few hours before the actual meal...this way the spices have a chance to mingle around and develop a great flavor without being spicy. Lets get started...
But before I forget, let me just add that this mouthwatering curry is going to Srivalli of Cooking4 All Seasons for her Curry Mela which is on till Aug 28, 2008.

Ingredients: (serves 2-3)
1 small can of green jackfruit (280 gms.)
1/2 onion paste (if big onion)
1 garlic clove minced or paste
Masala :
3 tbsp dried , grated coconut (suka khobra)

1 tbsp Cashews
4 tbsp dhane (coriander seeds)
1 tsp shah jeere
2 tsps badishep (fennel seeds)
A small piece of dalchini (cinnamon stick)
1/4 tsp khuskhus (poppy seeds)
3-4 lavanga (cloves)
3 mire (black peppercorns)
1 dried red chilli

A small bunch of cilantro
1-2 tomatoes (depending on how sour they are). I used 1/4 cup of canned, diced tomatoes.
2-3 tbsp Oil + oil to shallow fry the jackfruit
2-3 tsp Laal tikhat (cayenne pepper)
Salt to taste

Method :
The first step is to get the fanas ready, depending on whether you are using canned or fresh. If using canned jackfruit, drain off all the water and pat them with a tissue to remove as much moisture as possible. Now, these pieces can be either deep fried, which my mom usually does, or you can also shallow fry them, like I did this time. But, deepr frying makes the jacfruit really yummy and enhances its flavor. These taste good just by themselves too!
Keep the fried pieces of jackfruit aside. First of all, grind the onion to make a paste. To make the masala, dry roast all the Masala ingredients given above separately, till they turn golden brown. Then grind together these spices along with the cilantro to a fine paste. Now in a kadhai/pan, heat the oil. Next, add the onion paste and fry till it turns golden brown. Then add the garlic paste and fry for a minute. Once done, add the ground masala to the onions. Fry the masala for a few minutes, then add some water and cover and cook. Keep checking at regular intervals and keep adding water as necessary. The key to getting a delicious gravy is to roast the masala as much as possible and fluff it up using water. When the masala starts giving out an aroma and oil starts separating from the sides, add the tomatoes and cook for a while. Then add cayenne pepper and salt and mix well. Make sure that you add a little more cayenne pepper than usual. Normally, once the curry cools down, I have realized that I always need to add more cayenne pepper. But please do taste and stick to your tolerance level. Finally, add the fried jackfruit pieces , mix well and add water to get the desired consistency. Cover the kadhai and let it cook till white steam escapes from the sides. Turn off the heat and let the curry sit for an hour at least. Check for salt before serving. Garnish with freshly chopped cilantro and serve with hot chapatis/poli or rice !

Jackfruit Kababs

Guess ...

2008-07-12T15:05:00.000-07:00

Can you guess the star of this gravy? It is very easy, hence no clues. So put on your thinking caps and your microscopic glasses and tell me what you think those big pieces in this gravy are...:D

Laal Mirchicha Thecha...Finally!

2008-06-29T15:35:00.000-07:00

How time flies! I cannot believe that its almost 2 months since my last post...I have been really lazy, for sure :). So, in my last post, I got a lot of people excited about laal mirchicha thecha, which really is a type of chutney that goes as a great side, especially with bhaakri (jowar roti). The Thecha which is made with fresh red chillies is not to be taken lightly...it is super hot and needs to be consumed with care. If you are not a person with a ''hot/spicy tooth'' ;), worry not, as there are a number of ways to enjoy this. So before I get lazy again and abandon this post halfway...lets get to the recipe.

Ingredients :
About 15 fresh red chillies
4-5 Garlic cloves
2-3 tbsp oil
1/4 tsp Mohri (mustard seeds)
Hing (Asafoetida)
2 pinches of fenugreek powder
Lemon juice (1 full)

Method:
Coarsely grind the chillies and garlic in the mixer/food processor and keep aside. Now, in a pan, heat the oil and add the mohri, hing and methi powder (to make methi powder, dry roast the methi seeds, cool them and grind them to a powder). Next, add the ground Chillies to the pan. Stir fry the mixture till it you see the oil separating. Once done, cool it completely and then add the lemon juice. Mix well. Store it in the refrigerator for 15-20 days. Your thecha is ready!

There are a number of ways to enjoy this thecha...some of my favorite are :
With plain dal and rice
With bhaakri and spinach bhaaji
With poli (roti) and any bhaaji
To spread some on sandwiches to add some kick ---like in 'Sour cream sandwiches'

Some indirect ways to enjoy this thecha :
Add this thecha to make any bhaaji/sabji to enhance its flavor, especially alu-gobi. Add this to your favorite dal while cooking, or also to your Chinese noodles...you will be pretty happy with the results. This thecha can add the right zing to your Marinara sauce as well as your pizza.
So what are you waiting for...shed all fear and give this thecha a chance to spice up your kitchen ! :)

Sour Cream Sandwiches

2008-04-30T21:30:00.000-07:00

I am back ! I know that it seems like a deja vu, but hopefully this time I will not disappear like I did last time. Its amazing how my life changed in a year! Last April , I stumbled upon this beautiful world of food bloggers, and I knew instantly, that this was something i would love to be a part of. With little kitchen experience and a lot of encouragement from all of you, I have managed to complete a year of blogging on 5th April and 50 posts (although, i wasn't really active for the last 4 months...but who is counting right ? ;))! This April, I was buried deep in work with the last few days of tax season, and even managing to cook something at home was a major achievement. So I literally went from a lot of cooking to no cooking in a year. :)

I want to thank all of you for enquiring about my whereabouts and motivating me to come back with all of your wonderful recipes and stories. I would also like to thank my hubby, for his immense patience and tolerance level (as the guinea pig for my experiments), my sister who is always providing me with quick fix recipes and ideas, my mom-in-law for sharing her treasure of recipes with me, and last but not the least....my Mom. If it had not been for her, I would never have developed this skill and Bhaatukli would never have come into existence.

Now, lets talk about today's recipe. Last week, as I was blog hopping to update my blog for the different events going on, I came across this event - The Sandwich Festival, hosted by Anupama of Food-n-More. What a fun event, I thought. Every week, there is at least one day when my lunch box has a sandwich, and there are countless evenings, when I am tired to make anything else, but the humble bread has always provided me with a quick and delicious meal. The sandwich recipe I am sharing with you today, was my discovery in the early days of my marriage (makes me feel really old), when I was trying out different stuff from the American grocery stores and did not have a clue about food blogs. At that time my main resource for new and different recipes was Bawarchi, and I always found very good recipes contributed by readers like us. One day, I went to the grocery store and bought sour cream. I was very excited at the prospect of making something out of this world with this. As I came back home and put the jar of sour cream in the refrigerator, I realized that I the only thing I could think of was sandwiches. But how ? I quickly went to my favorite website for ideas, half expecting to be disappointed. Who would think of making Sour Cream Sandwiches. But to my great surprise and delight, there was someone who thought like me. Yay! I decided to give this recipe a try, and ever since, Sour Cream Sandwich by Saroj Kering, has been a family favorite. The great part about this recipe is that, you can experiment with it and change to your liking. This sandwich is my entry to the Sandwich Festival. I follow the recipe exactly, with a few teeny tiny changes.

Ingredients: (makes 4 Sandwiches)

8 slices of bread (your choice of white, wheat or any other)

2 potatoes

1/4 tsp Turmeric

1/4 tsp garam masala (I generally skip this)

1/2 tsp Jeera powder (Cumin powder)

2-3 green chillies chopped finely (adjust as per your liking)

Lemon juice ( about half a lemon)

Few leaves of cilantro chopped finely

Sour Cream

Grated Cheese ( I use the readymade grated cheese packets -Italian blend/ Mozarella/or whichever I find interesting)

Green Chutney ( recipe to follow)

Sandwich Maker

Method : Green Chutney

To make this chutney, you will need :

A small bunch of cilantro leaves

2 Green chillies

2 tbsp Peanuts (roasted/unroasted but definitely without the skin)

1 tsp Jeera (Cumin seeds)

1/2 tsp Sugar

1/2 tsp lemon juice

Salt to taste.

Add all the ingredients except sugar, and lemon juice in a mixer/blender and grind together with little bit of water. The consistency should be a little thick, like a paste. Once done, add the sugar and lemon juice and voila, the chutney is ready! You can also add mint leaves if you like.

Method : Sour cream sandwich

Boil the potatoes in the microwave or a pressure cooker. Then mash them and to this, add the turmeric powder, chopped green chillies, cilantro, lemon juice, garam masala (if using), jeera powder and salt. Mix well and keep aside.

Now take a slice of bread, apply the green chutney to it. On another slice, spread a little bit of the potato mixture. Take a dollop of sour cream and apply over the potato mixture. Finally, sprinkle some grated cheese over it and then place the slice of bread with the chutney on top of it to make a sandwich. Place the sandwich in the sandwich maker and cook as per instructions. Repeat process for all the slices of bread. Enjoy hot with some ketchup!

Variation :

Instead of adding green chillies to the potato mixture, I sometimes add laal mirchicha thecha (a type of chutney made with fresh red chillies) to it. This lends a great flavor to the mixture. I will share the recipe for this thecha in my next post.

Gharge -- A sweet begininning (Pumpkin based sweet puri)

2008-01-01T15:07:00.000-08:00

The New Year is here! I cannot believe that 2007 is already over...seems like yesterday when I published my first recipe on my blog! Last year was a real turning point for me and I am excited to see what lies ahead in this year for me. I would like to wish all my friends and their families a very happy & prosperous 2008 and I hope that all your dreams come true this year!
As this is my first post for 2008, I thought of starting the year with something sweet. With all the channels bombarding us with diet & gym ads, I decided to rebel. Besides this recipe is one that is mildly sweet and does have a fruit in it. I had actually made this during fall when pumpkins were in abundance, but somehow I just did not manage to post it then. Although it may be difficult to find pumpkins in the store now, you can use any pumpkin/squash that is slightly sweeter in taste and it will work just perfectly.
'Gharge' is a very traditional Maharashtrian sweet that slowly is getting lost in time. I love this sweet for two reasons:
First, its just so yummy --- its not too sweet and even people with a limited sweet tooth will enjoy this, and the second reason is that this was something my maternal grandma made a lot for us and has a lot of memories attached to it.
Gharge is basically a sweet puri that has pumpkin as one if its major ingredient. My grandma generally made this on the eve of 'Hartalika puja'. 'Hartalika' is a Maharashtrian tradition where young girls observe a fast and do a puja to obtain an 'ideal groom'. This falls just before Ganesh Chaturthi. The eve of Hartalika is called 'aawarna', which is a time for all the ladies of the house to get together and have a small feast before their upaas (fast) the next day. After all, we do sacrifice good food for a day ! ;) We always followed this tradition and all my cousins and aunts used to come together and celebrate. And for this occasion my grandma always made these delicious Gharge. So lets get straight to the recipe...

Ingredients: (makes 12 gharge)
2 cups pumpkin peeled and grated (I used the mini pumpkins)
1 cup jaggery (gul)
1/2 cup wheat flour (atta/kanik)
1/2 cup fine rawa/sooji
1/2 tsp tup (ghee)
Vegetable oil to fry

Method:
Peel and then grate the pumpkin. Traditionally we use the regular pumpkin known as 'laal bhopla' in Marathi, but you can replace these with any variety of pumpkin/squash that is slightly sweeter in taste. Now in a kadhai/pan combine the grated pumpkin and jaggery and cook together. Once the the mixture comes together and the pumpkin is cooked add the ghee to it. Remove from the heat and then mix in the wheat flour and rawa to the pumpkin mixture till everything comes together like a dough. The dough should not be too tight nor too elastic. Note that the wheat flour and rawa have to be in 50:50 ratio. Let the dough cool. Once cooled take a small ball of dough on a plastic sheet and pat it into a small puri with your hand. Heat the oil and then fry the puri until golden brown. Drain the these on a tissue paper and enjoy ! Gharge can be consumed immediately or can easily be stored for 10-15 days at room temperature.

Shev & Chivda

2007-12-07T18:37:00.000-08:00

So, I am back again! I know, I know...whats new? I have been like the moon these past few months...fortnightly visit ;) I have missed so much of action in the blog sphere! The fact is, I was busy job hunting and finally I found one!!:) I will be starting from Monday which means that posting a recipe frequently is going to be even more difficult henceforth. But I hope to post at least one recipe every week and try and participate in as many blog events as possible. I am really thankful to all of you for all your nice comments on my posts.
Now onto the remaining part of my diwali faral...its late but these recipes are ones that can be enjoyed any time of the year. Enjoy!

Shev

(Shev--- in the bowl on the left hand side of the plate
Chivda---in the center of the plate)
Ingredients:
5 cups Besan (Chickpea flour)
2 tbsp Oil
1/2 tsp Black peppercorns
1/2 tsp Cloves
1/4 tsp Ajwain seeds
2 tsp Cayenne pepper (adjust to your spice level)
Salt to taste
Water to make the dough
Shev press or Chakli press (sorya)
Oil to fry
Method:
Grind together the peppercorns, cloves and ajwain to a powder. In a bowl mix together the besan, oil, ground spice powder, cayenne pepper and salt. Now make a dough out of this mixture with some water. Taste it and adjust the spices. Cover and let rest for 1/2 an hour. Next, heat vegetable oil in a kadhai. Take a small ball of dough and pass it through the shev/chakli press directly into the kadhai. Fry the shev till it turns golden brown. Do not wait till it turns dark brown as it keeps cooking even when removed from the oil. Repeat the process till all the dough is used up.

Chivda

Ingredients: (the quantities are approximate and can be changed as per liking)
2lb Super thin poha (Flattened rice)
7-8 Green chillies chopped
6-7 Curry leaves
2-3 tbsp Dalia split
1/4 cup Dry coconut shavings (khobra)
1/4 cup Peanuts (can use roasted or unroasted, peeled or unpeeled)
2-3 tsp Cayenne pepper
3 tsp Sugar
1 tsp Citric Acid (optional)

For the tadka:
3-4 tbsp Oil
1/2 tsp Mohri (mustard seeds)
1/2 tsp Jeera (Cumin seeds)
1/2 tsp Hing powder
1 tsp Halad (Turmeric)

Method:
First get all the ingredients ready. Take a huge plate and empty the packet of pohe on it. Add salt and cayenne pepper to it. To make dry coconut shavings, just take a regular peeler and run along the edge of the coconut. Now in a big kadhai (use the biggest one you have, makes life easier), heat the oil. Once heated, fry the peanuts a little. Make sure you don't leave them in too long or else they will burn and taste bitter. Same goes for all other ingredients as well. Remove the fried peanuts and add them to the poha. Next fry the coconut shavings and add to the poha. Do the same thing with the dalia split. You can also add some cashews to the chivda. Next, add the mustard seeds, cumin seeds to the oil and let them pop. Then add the hing and turmeric powder. Next, throw in the chopped chillies and fry till they become crunchy. To this add the curry leaves and fry for a minute. Now pour this tadka over the pohe. Mix together.
Now the pohe can be chewy, so to make them crunchy, just transfer them to the kadhai and keep stirring them on very low heat till they become crunchy. You can dry roast the pohe before you make the tadka but I prefer doing it this way, because I tend to burn the pohe. Another easy way to get them crunchy is to put them under the broiler for a couple of minutes, once the chivda is ready. Make sure you keep checking on them and stir them to avoid burning. Once the chivda is ready and crunchy, let it cool completely and then add the sugar and citric acid to it. Mix well. Citric acid is not a traditional addition but my hubby likes the tang it lends to the chivda and so do I. Enjoy with a cup of tea or as a snack with some curds...yum!

Diwalicha Faral

2007-11-18T16:45:00.000-08:00

Its been a week since Diwali and I am still recuperating from all the eating!!! My weighing scale is already unhappy with my weight and yet I am amazed that I am indifferent ;) Who cares...its just once a year anyways...right? So although I am late, I would like to share my Diwali snacks with you. It was fun to share it with my friends here and I am happy to share it at least virtually with all my friends in the blog sphere. I am really sorry for not being regular in leaving comments on all the wonderful recipes being posted, but I have been caught up with something and this has made it difficult for me to go through all the blogs. Please bear with me...:)

I made Microwave Besan Ladoo, the recipe for which I have already posted here, Shev (left bowl), Shankarpalya (right bowl) and Chiwda (center).
Lets start with something sweet...since I have already posted the recipe for ladoo, i will begin with the recipe for Shankarpalya. These small sweet squares (in the right hand side bowl) are a great snack and quite addictive. There are variations to this recipe and every variation is just as yummy!

Ingredients:
2 & 3/4 cup Maida
1/2 cup Tup (Ghee) (can use home made or store bought---I used Nanak's pure ghee)
1/2 cup Water
1 cup Sugar (A little more if the sugar is not very sweet)
Tup (Ghee) to fry (Vegetable oil can also be used but taste will be little different)

Method:
Liquefy the ghee and then mix in the water and sugar in it. Heat this mixture and turn it off as soon as it comes to a boil. Let the mixture cool. Then add the maida to it to make the dough. You may require more or less. The dough should be pliable, just like you would make for chapatis. Cover the dough and let it rest for 1 hour.
Next, heat the tup or oil in a kadhai. Take a medium sized ball of the dough and roll it like a chapati. Do not roll the dough very thin, otherwise the shankarpalya will be very thin. Then take a knife or a pasta/ravioli cutter and make vertical cuts on the rolled out dough. Next, make horizontal cuts to make little squares. Drop these squares in the hot ghee and fry till they turn golden brown. Remove and drain on a paper towel. Continue till all the dough is used. Shankarpalya are ready.

Coming up : Recipe for Shev

Happy Diwali

2007-11-07T07:25:00.000-08:00

To all my friends in the blog sphere,

A Very Happy & Prosperous Diwali to All of you and your Families!

Have fun and I will soon be back with my Diwali treats. :)

Peach Sudharas --- AFAM & Think Spice

2007-10-25T17:52:00.000-07:00

Who says that to satisfy your sweet tooth you have to spend hours in the kitchen and have 10 different ingredients? The recipe that I am going to share today is a classic, which my mom made often as a solution for a quick sweet dish. In the old times, Sudharas was often made as a sweet dish when there were unexpected guests for lunch or dinner. Clever, don;t you think? :) This recipe can also be modified a little as per individual choice and the best news, it has fruit in it...yay!! This is as simple as it can get and requires not more than 5-10 minutes. This was usually made in our family on 'Sankashti Chaturthi', which is a fast observed commonly in Maharashtra.
Normally, we use banana to make Sudharas (which was supposed to have been my entry for JFI-Bananas), but since our dear friend, Mansi of Fun and Food, is hosting AFAM this month and her choice for this month is 'Peaches', would I dare use any other fruit here ;) Her last comment really got me working on my entry, and I was worried that if I didn't make something with peach soon, I would see peaches coming at me all the way from California ;)) Jokes apart, I was very keen on sending something for the event and I am just glad I made it in time. And since this recipe also involves Saffron---the theme for this month's 'Think Spice' event, it is also going to Sunita of 'Sunita's World'. Lets get started...
Ingredients:
1/2 of a Jumbo white peach (you can use any)
1/2 cup Regular white sugar
1/4 cup Water
1/4 tsp Saffron
1 cardamom powdered

Method:
Peel the peach and then cut it into small cubes. In a small vessel or saucepan, mix the sugar with water and start heating it to make a syrup. For this recipe we need a simple syrup, so we just need to heat till the sugar dissolves. Once you reach that stage, throw in the peach cubes and let simmer for a while. You want the fruit to be cooked but not overcooked. Once that happens, turn off the heat and add the cardamom powder and saffron to it. Sudharas is ready to be served with hot chapati or paratha! :)

Variations:

Instead of peaches, use banana slices or apple or any other fruit of your choice. Get adventurous and don't be afraid of experimenting.
If you don't want fruit in it, just follow the rest of the recipe and instead add dry fruits to it, like cashews, raisins, etc.

Aval Sarkkarai Pongal---RCI Tamil Festivals

2007-10-22T10:35:00.000-07:00

The clock was ticking and with the passage of each day, I was getting nervous that I still had not found a recipe for RCI-Tamil Festivals, hosted by Viji of Vcuisine. I had promised her that I would not disappoint her, and every time I saw her post her entry for the event, I knew that it was high time I did something. So I started going through a lot of websites and blogs related to Tamil cuisine. I also searched Viji's blog for some recipes and realized that a lot of them were already posted for the event. Finally, I came across a couple of recipes that I liked and which I had never tried before. The final choice was made by hubby dear, which made my work easier, or else I would have spent another week trying to decide which one to make, and then I wouldn't have made it in time (not a very good thing) ;)
The recipe that I finally made is called 'Aval Sarkkarai Pongal' and I have taken this recipe from Menu Today. Pongal is a Tamil festival that is celebrated four days and generally falls in the month of January and it marks the favorable course of the sun. We know this as Makar Sankrant. More about Pongal here and here. Traditionally, Sarkkarai Pongal is made on the second day of Pongal known as 'Surya Pongal'. The word 'Ponga' means 'boil' and so 'Pongal' means 'that which is overflowing'. This dish is offered to the Sun God as thanks giving for the plentiful harvest. Sarkkarai Pongal is normally made with newly harvested rice and moong dal. Check the recipe here. The recipe that I tried involved Aval or Poha and that got me interested in it. It is very easy and quick to make and the texture of the Poha goes so well with the combo. I made my own variations to the original recipe and I made this for Dassera as neivadyam. This is going straight to Viji for RCI-Tamil Festivals.

Ingredients:(serves 2)
1 cup Thin Poha (Flattened rice)
3/4 cup Jaggery (grated)
A few pineapple chunks (i used frozen pineapple cubes that I got from Trader's Joe)
1 tsp Tup (ghee)
Few cashews
1/4 tsp cardamom powder
1/8 tsp kesar (saffron)
Grated coconut for garnish (optional)

Method:
Wash the Poha twice and then drain the water. In a kadhai, heat the ghee and fry the cashews. Remove and keep aside. Now to this kadhai, add the jaggery (The original recipe asks to soak the jaggery in water and then use the strained water. But I skipped this step and directly added the grated jaggery to the kadhai.) Let the jaggery melt and form into a thick syrup. Once you have the syrup, add the pineapple cubes to it and cook for a few minutes. Next, add the washed and drained poha. Mix well. I mashed the poha a little with the back of the ladle. Finally add the cardamom powder, kesar and fried cashews to the mixture. Garnish with grated coconut and serve hot!

The Verdict: This is a keeper recipe. The color of this dish is so enticing and the combo of jaggery and poha along with pineapple is heavenly!

Coming up: Something with Peach! :)

Kairichi Chutney (Raw Mango Chutney) & FAHC

2007-10-16T17:25:00.000-07:00

This recipe was supposed to be posted so long ago, but just got side tracked for some reason or the other. Things have been pretty busy at my side and I am finding it difficult to post as frequently as before. A poem that I learned in school has been in my thoughts these days and I thought that I should share it with you guys. I found it online here.

Leisure

WHAT is this life if, full of care, We have no time to stand and stare?—

No time to stand beneath the boughs,
And stare as long as sheep and cows:

No time to see, when woods we pass,
Where squirrels hide their nuts in grass:

No time to see, in broad daylight,
Streams full of stars, like skies at night:

No time to turn at Beauty's glance,
And watch her feet, how they can dance:

No time to wait till her mouth can
Enrich that smile her eyes began?

A poor life this if, full of care,
We have no time to stand and stare.

---W.H. Davies

Coming back to the recipe, I know that the season for raw mango is over in India, but I spotted some in the Indian store last week and I decided to post this recipe anyways, hoping that at least some of you could try it out this year.
I never really fancied eating raw mangoes or 'Kairi', as we call it in Marathi, just like that. I think I just don't have a sour tooth ;) (if that term exists)! But I loved it when my mom transformed this tangy fruit into a delicious sweet & sour chutney. This chutney was a highlight of our summer meals and it goes perfectly with rice-dal, chapatis, or parathas. My mother-in-law also makes this chutney, a little differently, but equally delicious! She also prefers to make it the traditional way, using a 'paata-varvanta' (stone mortar and pestle), so the texture of her chutney is chunkier, which can be achieved in the food processor. I am going to post both the versions, which are lip-smackingly delicious, and I hope that you will enjoy these as much as we do in our family.

Mom's Version :

Ingredients: (the proportions are approximate)
1/2 Kairi (Raw Mango---i used the other half for the other version)
2 tsp Grated Coconut (i use frozen coconut)
1/4 tsp Dried fenugreek seeds fried in oil
3-4 tbsp Jaggery (depends on how sour the mango is)
2-3 tsp Cayenne pepper
Salt to taste

For the phodni (tadka):
1 tbsp Oil
1/4 tsp Mohri (Mustard seeds)
1/4 tsp Jeera (Cumin seeds)
1/4 tsp Hing

Method:
Peel the kairi (raw mango), and remove the seed. Chop it into small chunks and throw these into the mixer along with the rest of the ingredients. Grind till you get a paste (do not use any water while grinding). Check for taste and adjust accordingly. The chutney should be sweet & sour to taste with a little spiciness from the cayenne pepper.Remove this chutney in a bowl. In a small kadhai, heat the oil, add the mustard and cumin seeds to it. Add the hing and then pour this phodni on the chutney. Mix it and voila your chutney is ready to savor.

Now, if you think, you liked this version, wait till you see the next one... :)

My Mother-in-law's version :

Ingredients: (proportions are approximate)
1/2 Kairi
2 tsp Roasted unsalted peanuts
3-4 tbsp Jaggery (as per the sourness of the kairi)
2-3 tsp Cayenne pepper
Salt to taste

Method:
Throw in all the ingredients listed above in the food processor and pulse them together. As above, do not use any water and unlike the previous version, leave it a little chunky. Check for taste and adjust. Remove the chutney in a bowl and pour some phodni (tadka) on top. Mix it and enjoy !

Note: This chutney stays good for almost 15-20 days in the refrigerator. Alternatively, you can also freeze it, for up to 2 months.
(Picture source for 'Paata-Varvanta' : here)
------------------------------------------------------------------------------------------------------------------

Before I sign off, I would like to remind everyone about FAHC started by V.K.N. of My Dhaba. It is a non-profit organization and their mission is to help feed hungry children one by one and to join the fight against global poverty. Read more about this here. The event will close on October 23rd. There is also a raffle arranged by Indira of Mahanandi for the benefit of this cause. Read about the details of the raffle and the prizes here.
My grandfather always believed that feeding the hungry was the most rewarding and noble act and I think the same way. So I am heading to contribute my share to the cause and I hope that you will join me too :) Please feel free to use the ChipIn Widget located on the right hand side of the page to make your contribution. Thank You.

Click : Sunshine in the Kitchen

2007-10-03T18:15:00.000-07:00

'Click' is a theme based food photography event started by Bee & Jai of Jugalbandi. The theme for this month is 'Eggs' and this is my entry.

Grilled Cauliflower & Capsicum in Coconut Milk Gravy

2007-10-02T16:20:00.000-07:00

Today's recipe is absolutely non-traditional and something that I have started making recently. The idea for this comes from a friend's recipe for potatoes. Casually chatting to her one day, I asked her what her dinner plans were, and she mentioned that she was making a coconut milk gravy for store-bought herb potatoes. Sounds delicious right? I was determined to try this recipe asap. I got all the ingredients required and as I was about to begin, when I had this brainwave to replace potatoes with cauliflower, since I had to use it anyway. While I was at it, I decided to throw in the one capsicum that had been lying in my refrigerator patiently waiting to be salvaged. The end result was a truly delicious and delicate gravy which both my hubby and me loved. The flavor of the coconut milk along with the cauliflower was very fresh and it broke the monotony of using red gravy and the same old masalas. In fear of boring you with my descriptions of this dish, let me move on to the recipe and I hope you will give this humble creation a try. :)

Ingredients: (serves 2)
1 small cauliflower
1 green capsicum
1/2 onion sliced lengthwise
1 small can coconut milk (lite)

To season the veggies:
1 tbsp olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes (adjust to your liking)
a little black pepper
salt to taste

To make paste:
A handful of cilantro leaves
1 garlic clove
2 green chillies (depending on your level of spiciness)

Method:
Chop the cauliflower into florets and the capsicum into medium sized pieces. In a bowl, mix the olive oil, the dried herbs, salt and pepper. Toss the cauliflower & capsicum in it.

Next, line a baking pan/cookie sheet with foil and spread the veggies on it. Place under the broiler until they turn golden brown and crisp.

While the veggies are getting grilled, make a paste of the cilantro leaves, garlic and green chillies. Then, take a pan and heat a little olive oil in it. Throw in the onions and fry them till they turn translucent. Add the cilantro paste to the onions and fry till the oil separates. Mix in the coconut milk and bring to a boil. Then add the grilled cauliflower and capsicum to it and let cook for a few minutes. Check for taste. Serve hot with chapati or rice.

Daanyachi Chutney (Peanut Chutney)

2007-09-26T14:44:00.000-07:00

As promised in my last post, I am posting the recipe for a family favorite---daanyachi chutney. This is a dry chutney and can spice up almost any meal or snack. There are two versions that I am going to post along with the numerous ways to enjoy it. So here goes...

Ingredients: (this is my mom's version)
1cup Roasted and skinned peanuts
1 clove garlic
2 tsp Cayenne pepper (adjust according to taste)
Salt to taste

Method:
Grind together the peanuts, garlic, cayenne pepper and salt in a mixer or food processor. Pulse the mixture to avoid too much oil coming out of the peanuts. Check for taste and adjust accordingly. Daanyachi chutney is ready!

My mother-in-law's version:
Skip the garlic and instead add 1 tsp of Jeera (Cumin seeds). Rest of the ingredients and method remain the same.

The two methods can also be combined and this chutney can be made by adding both garlic and cumin seeds.

Ways to enjoy this chutney :

Apply some tup (ghee) to a hot poli (chapati) from the griddle and sprinle some daanyachi chutney on it. Roll it up and sink your teeth in. I always had this when my mom used to make polis at home.
Mix the chutney with some dahi (plain yogurt) and eat it with chapati or bhakri. Alternatively, you can also add some finely chopped onion and some tadka to it. This is how my hubby loves it and this is a great side dish.
Spread some unsalted butter (especially the home made white butter) or tup (ghee) on a toasted slice of bread, and sprinkle this chutney on top. You have a spicy and tasty toast/sandwich.
Mix in a little chutney in Dahi-Bhakri, or Curd rice. It gives a nice kick to the dish.

I hope you all enjoy this extremely simple and delicious chutney recipe.

WBB : Breakfast from Leftover Bhakri (Jowar roti)

2007-09-19T11:50:00.000-07:00

I cannot believe this...more than 10 days since my last post! Time sure flies. There were so many things to attend to, the last few days, that I just could not manage to write anything new. My family had started wondering whether I had lost interest in blogging ;) What a scary thought ! :))
Anyhoo, coming back to today's post...the recipe that I am sharing today is really simple and fast to make. We call it 'Dahi- Bhakri' which is nothing but crumbled Jowar roti mixed with plain yogurt and some tadka. Whenever there is leftover Bhakri, the breakfast for next morning is always 'Dahi Bhakri'. When I was in school, a lot of times, my mom used to make this for me as an after-school snack and I used to love it! I even remember, that once, my mom was not at home and my dad offered to make this snack for me. I was so skeptical at this idea, as I had rarely seen my dad in the kitchen. But he, very lovingly made it the way he used to have it as a kid, and boy, was I impressed! To this day, I cherish that afternoon and the taste of his 'dahi bhakri' still lingers on my tongue.
This can also be served for lunch or dinner as a side dish. This is my entry for WBB#15 : Leftovers, hosted by Nandita of Saffron Trail.

Ingredients: (serves 2)
2-3 Leftover Bhakris (Jowar)
4-5 tbsp Plain Yogurt
1/4 cup Milk
2 tbsp Daanyacha koot (Roasted peanut powder)
1/2 tsp cayenne pepper (optional)
Salt

For the phodni (tadka):
1 tbsp oil
1/4 tsp Mohri (mustard seeds)
1/4 tsp Jeera (cumin seeds)
1/4 tsp Hing (Asafoetida)
2 Dried red chillies
1 Big clove of garlic chopped

Method:
Tear the bhakris and then crumble them until you have tiny pieces of the bhakri. This can be easily done in the food processor too. To the crumbled bhakris, add salt, peanut powder and cayenne pepper if using. Now, in a small kadhai, heat the oil. Then add the mustard seeds and once they start popping, add the cumin seeds. Next add the hing and then the red chillies. Fry for a minute and then add the chopped garlic cloves. Fry till they turn golden. Make sure that you don't fry them too much, or else the garlic will become bitter. Pour this phodni (tadka) over the Bhakri mixture. Mix in the yogurt and milk. Mix well. You can adjust the quantity of milk and yogurt to your liking. Garnish with chopped cilantro. Enjoy!

My Dad's Version:
Instead of adding roasted peanut powder, add daanyachi chutney (peanut chutney), which is a dry chutney. I will post the recipe for this chutney in my next post.

Chiroti/Chirote --- RCI Karnataka

2007-09-07T08:58:00.000-07:00

Since the time I have started blogging, I have realized even more, that two states share more than just a border. The cities/villages that are closer to the borders have a lot of things common culture wise and food wise. This post of mine explores one such sweet that is a favorite in two states, that are close to my heart.
Chiroti as it is known in Karnataka, or Chirote as it is known in Maharashtra, is a flaky, unleavened pastry that is very traditional in both cuisines. No wedding in Karnataka is complete without the traditional Chiroti served with Almond Milk or Badami Halu. In Maharashtra, it is generally made as one of the Pancha-Pakwanna (5 sweets) on festival days. Making Chiroti can get a little tedious if you are making a large batch all by yourself. So when these delightful Chirotis have to be made on a large scale, all the ladies of the family get together and make them. Talk about Division of Labor ;) Of course, there are easier methods too, which none other than our very own Asha has described here; but I am going to describe the detailed and slightly complicated version...why not, after all, its my mom who made them...I just was taking notes and clicking pictures ;) So this post is really on behalf of my mom and she would like to send this entry for RCI-- Karnataka, hosted by Asha and brainchild of Lakshmi.

Ingredients: (makes about 15)
1/3 cup Maida (All Purpose Flour)
1/3 cup Fine Rawa (Sooji)--use the fine variety as the coarse one does not blend in well.
2 tbsp Oil approx. (Vegetable/Canola)
Water to make the dough
Rice flour to dust
2 tbsp tup (ghee) beaten till fluffy and creamy (unsalted butter can also be used)
Tup (Ghee) to fry (Vegetable/Canola oil can aslo be used but it won't give the same flavor as ghee, what we call 'khamanga pana') :)

For the syrup:
1 cup sugar
Water enough to soak the sugar
Few saffron strands
2-3 tsps Lemon juice

Method:
Mix the maida and rawa together and add the oil to it. Mix together. You know the oil is sufficient when the maida-rawa mixture becomes crumbly, ie. when you hold the mixture in your hand it should stick together. Then add water and make a dough like you make for chapatis. The dough should be pliable. Keep aside, covered, for 3 hours at least. The longer it sits, the better.
After 3 hours, take the dough and divide into small balls (size can vary). Now, divide each ball further into 3 more balls. The idea is to make 3 chapatis out of these and layer them on top of each other. Roll out a thin chapati ,without applying a lot of pressure, out of each ball.

Take one chapati, brush some beaten tup (ghee) on the surface...

...dust some rice flour over it and then put another chapati over it.

Apply the beaten ghee on this chapati and dust with the rice flour and place the third chapati on top. Repeat the process of applying ghee and flour. Now roll this layered chapati to make a roll like this,

Do not pat the roll and flatten it with your hand. Instead, pick it up with both hands and pull very gently from each end a little to flatten it. If you pat it to flatten it, the air gets pressed and your Chiroti will not be fluffy.

Now cut this roll into small pieces like this.

Make the sugar syrup before you begin to fry the Chiroti. Take the sugar and add water just enough to soak the sugar. Put it over the heat and let it come to a 2 string consistency. Turn off the heat and add the saffron and lemon juice. Keep aside.
Heat the ghee. Take each small piece and roll out gently without applying too much pressure. The layered edges should be intact.

Once the ghee is hot enough, drop in the rolled out chirotis and fry.

Hold each piece vertical in the hot ghee for a minute, so that it fluffs up.

Then leave it to turn golden brown.

Remove from the ghee and drop into the sugar syrup,

Coat it well with the syrup and place it in a strainer. Tilt the strainer slightly so that the excess syrup will flow down. Let them cool and then store in an airtight container at room temperature. These last for 7-10 days.

Here is a look at the final product....

Variations:
Instead of dunking them in the sugar syrup, you can also dust them with white powdered sugar while they are still hot. See here.

You can serve these with some Almond Milk. See here, and here.

These can even be stored plain without dipping them in the sugar syrup, which last for about 15 days and can be consumed with any dry chutney.

Finally, the Unsweetened Chiroti can be transformed into a delicious kheer/payasa, which is my favorite and the recipe of which, comes from my grandmother's Karnataka roots.

Chiroti Payasa:
Heat about a cup of milk. Add sugar according to your liking. Crumble the unsweetened Chirote into the milk once it comes to a boil. Let it come to a boil again and then remove from the heat. Add saffron. Garnish with chopped almonds. Let it sit for a while and then serve. The longer it sits, the thicker it will get and the better it will taste :)

Set Dosey -- RCI Karnataka & JFI

2007-08-30T15:50:00.000-07:00

I finally did it! 'Two birds in one stone'...:) Ok, before you guys think I have gone crazy, let me explain. Last week I decided to make dosas for the weekend as it was a really long time since I made them at home; the sole reason being, that everytime I used to forget to soak the rice and dal. But not this time...I was determined to have dosas over the weekend. But, instead of the regular dosas, I decided to make Set Dosey. At that time, I had no plan for posting this recipe for a particular event, but I had taken some pictures, just so that I would be able to post it sometime later. Then, on Monday morning, I was generally going through the link that Asha had provided for RCI Karnataka, and while reading through the information, I realized that 'Set Dosey' comes from Karnataka and that this would be a perfect entry for RCI ! And before I could pat myself on the back for such a brilliant discovery, it struck me that this was also a great entry for JFI -- Rice, hosted by Sharmi. This was really a proud moment for me...such brilliance is rare ! ;)) And so I achieved the impossible and 'Two Birds in one Stone'. :))) (How I wish blogger had some smileys....would have made a better impact!)

Karnataka is a state with a lot of diversity in culture and food. The cuisine of North Karnataka is a lot different than that found in south Karnataka. More about this beautiful state here. What comes to my mind when I think of Karnataka?--- First of all its my dad's birth place. He was born in Bijapur, which is famous for the 'Gol Gumbaz', and the only place where I saw brown colored ice being sold on hand carts! :) How shocked was I to see this and imagine the quality of the water...but this was a long time back, when I was still in school... haven't been there since then. Apart from the water experience, its a beautiful place to visit. Foodwise, I associate Karnataka with Dharwadi pedhe (yum!), Kardantu, Mandige, Kunda, Mysore Pak, Mysore Masala Dosa, Chitranna...well, the list is quite long but I just love their cuisine :).
Coming to the recipe, I was first introduced to Set Dosey in Mysore, where I was vacationing with my family and they were the best that I have eaten till date. I also found some really good Set Dosey in one of Pune's popular Udupi Restaurant, 'Wadeshwar'. Set Dosey, are different from the regular dosey, due to their small size and their thickness. Also, in addition to the usual Rice and Urad dal, the batter also has Thick Pohe (Flattened Rice). These dosas are generally served as a pair, hence the name. I have also seen some restaurants serving them in stacks of 3 or 5 just like Pancakes. I am not sure but I vaguely remember these dosas being served with a vegetable curry, but I just paired mine off with Sambhar and green coconut chutney, called 'Kaayi Chutney (green)'. On researching further, I found that there are numerous versions of the recipe. The recipe that I have, was taken from a neighbor back in India, who got this from another friend. This time I used Brown rice for the batter and did not use any oil while making the dosas (thanks to my Non-Stick Tawa), which made these dosas even more healthy ! Enjoy! :)
As mentioned earlier, this recipe is going to both Asha & Sharmi for the RCI event and JFI event respectively.

Ingredients: (makes about 15 dosey)
3 katoris Brown Rice or Regular White Rice
1 katori Thick Pohe
1/4 katori Urad Dal
1 tsp Methi dana (Fenugreek seeds)
Salt
A pinch of sugar (not in the original recipe but I add it because I like it)

Method:
Soak the rice, dal, pohe and methi seeds in water, separately, for at least 6-7 hours. The methi seeds can be soaked along with the urad dal. Once soaked, grind each of them separately and then mix together. The batter should be ground finely. Season with salt and leave it to ferment (preferably overnight). Normally, this takes about 12- 16 hours here in the US. To help the fermentation, preheat the oven a little and then switch it off. Then keep the batter in the oven, covered and with a big plate below to take care of any spills that might occur once the batter has fermented.
Once the batter is ready, heat a non-stick tawa (griddle) and then pour a ladle full of batter on it. Do not spread it as you would while making regular dosa. This dosa is supposed to be thick and small in size. If not using a non stick tawa, coat the tawa with a little oil before you pour the batter and then sprinkle a little oil on the sides of the dosa. Cover it with a plate and let cook for a few minutes. Make sure that the tawa is not too hot otherwise you will end up with dosas that are brown but not cooked through. Once cooked through, flip it and cook a little on the other side (I have read that these are generally cooked only on one side, so its optional to flip and cook them). Once the dosa is nice and golden brown, remove from the tawa and serve hot with chutney and sambhar.

For the Kaayi chutney:
Grind together some grated coconut (I use frozen), cilantro, 1-2 green chillies, and dalia split. I also add some cumin seeds to this.Heat some oil and then add 1/4 tsp urad dal to it. Once it starts turning reddish, add some mustard seeds. When the mustard seed start crackling adda little hing. To this, add a few curry leaves (kadhi patta) and fry for a minute. Pour this over the ground chutney and add some salt to it. Also add a little yogurt to it. Mix well and serve.

(I will post the recipe for Sambhar along with the recipe for sambhar masala in another post later)

Microwave Besan Ladoo

2007-08-28T11:30:00.000-07:00

When Srivalli announced the 'Microwave Easy Cooking' Event, I was thrilled, not because I had a hoard of microwave recipes but just because this would give me a chance to try microwave cooking. Till date, I have mostly used my microwave to reheat food, occasionally, to cook potatoes, and then at times to defrost things and soften butter & ice cream. Somehow, the idea of cooking rice in a microwave never really appealed to me and I just love rice made in the pressure cooker, so that was out of question. I did hear a lot of people raving about how the 'Microwave' makes things so easy, but I still had my reservations. I was really looking forward to send in an entry for this month's MEC--Sweets, but I got busy and before I knew, it was the 25th, the last day for the event :( But then, dear Srivalli extended this date and so without wasting any more time, I got busy with my entry--- Microwave Besan Ladoo.

This is my absolutely favorite type of ladoo and I had heard a lot of friends say that these come out excellent in the microwave. So this was the obvious choice for me. I must confess that making Besan ladoo in the microwave was really easy and quick, plus I did not have to keep stirring vigorously, till my arm started paining. Thanks Srivalli for this event!

Ingredients: (makes about 6-7 ladoos)
1 cup Besan (Chickpea flour)
6-7 tbsp Tup (Ghee) (or as required)
3/4 cup Sugar (Powdered or the regular fine variety that is found in the US)
Cardamom powder (2-3 pods)
A handful of raisins
Microwave safe bowl

Method:
Mix the besan and tup (ghee) in a microwave safe bowl. Heat on high for 5 minutes (time may vary slightly for different microwave ovens). Stir after a minute and continue heating. Keep checking and stirring after a minute. At the end of 5 minutes, the mixture will be a nice reddish brown and will have a nice aroma to it.The mixture should not look too dry, otherwise the ladoos will not hold up their shape. Let it cool completely.

Once cooled, add the sugar, cardamom powder and raisins. Mix well and then make small round ladoos out of it. If you realize that the ghee is not sufficient once you start making the ladoos, just heat some ghee and add to the mixture. Enjoy!

Ukadpendi --- Wheat Flour Meal

2007-08-24T17:40:00.000-07:00

A few days ago, I had mentioned in my MeMe, that my blog was a secret and that my family did not know about it. Well, I finally spilled the beans...yay!! :)
Actually, it was a pretty funny incident...my sister who is an avid blog reader, somehow stumbled upon my blog one day. She called me up immediately and asked me if I had seen this particular blog. Now, I was smiling to myself and trying hard to act innocent...she was so amazed by the fact, that a lot of the recipes were exactly the same as mom's recipes and that the blogger had the same background as me :)) Finally, I could not contain myself any longer and I finally confessed to her. She was so happy and proud and couldn't believe how she did not realize it was me ;) She immediately showed my blog to my mom and dad and they were both very happy and proud. Well, thats that...a very memorable incident for me. :) Now on to the recipe...

Ukadpendi is yet another childhood favorite. Now, this was always a special treat for me as my dad did not like it and so, whenever he was out of town, touring, my mom, sister and me would have at least one meal of Ukadpendi. This one dish meal goes perfectly as breakfast, lunch or dinner, and made with wheat flour makes it pretty healthy too. This is also a good meal when you are alone for lunch/dinner. So here goes...

Ingredients: (serves 2)
1 cup Kanik (Wheat Flour/Atta)
1/2 an onion chopped
3/4 cup beaten yoghurt/buttermilk
About 2 cups of hot water (you may not need to use all the water)
A little more than 1 tbsp oil
1/2 tsp Mohri (Mustard seeds)
1/2 tsp Jeere (Cumin seeds)
1/4 tsp Hinga (Asafoetida)
1/2 tsp Halad (Turmeric)
2-3 Dried red chillies
1 tsp Cayenne pepper (or to taste)
Salt
Cilantro to garnish

Method:
First, dry roast the wheat flour in a pan till it turns reddish brown. Keep stirring otherwise you will end up with burnt flour. Your nose will tell you when its ready. Keep aside. While you are doing this, start heating some water in another vessel.
Next, heat the oil in a kadhai. Add the Mohri, Jeere, Hinga and Halad to make a phodni (tadka). Next throw in the dried red chillies. Fry for a minute and then add the chopped onions. Sautee till they turn translucent. Now add the roasted wheat flour to the kadhai. Mix and then add the beaten yoghurt/buttermilk. Mix well and then add about 1 cup of the hot water (just as you would while making upma). Mix it. The wheat flour will start cooking and get fluffy. If required add more water. Add salt and cayenne pepper to taste. Cover and cook for a few minutes. Uncover and garnish with chopped cilantro. Serve hot.

My Bag of Awards

2007-08-24T11:30:00.000-07:00

I am back! I had the most amazing time with my mom, though I wish I had some more time with her...I was in no mood to do anything after she left and was feeling quite lost. I am getting back into my routine now and so I decided to start off by expressing my gratitude to all my blogger friends for their concern when I just disappeared from the scene suddenly. A big thanks also to my friends who have found me worthy of some of the awards that are making the rounds these days. I really feel privileged. 4 months back, I wouldn't have imagined that I would be having so many friends and that my blog and me would get this much appreciation. Thanks to everyone...each one of you deserves this award.
So, here I proudly display, my bag of awards... :)
Thanks to Padma, Archana, & Athika for this award,

Thanks also to Archana, Laavanya, Srivalli & Richa for this award,

The Power of Schmooze Award is for bloggers who "effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don't limit their visits to only the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship."

Keeping with the tradition, I would like to pass on these awards, in no particular order, to,
Suganya of Tasty Palettes
Swapna of Swad
Hima of SnackORama
Jyothi of Andhra Spicy
Viji of Vcuisine
Roopa of My Chow Chow Bhath
Priyanka of Lajawaab
Manasi of A Cook @ Heart
TC of The Cooker
Asha of Foodie's Hope
Coffee of The Spice Cafe
Seec of En Samayal Arai
Sharmi of Neivedyam
Lata of La Gourmet Chef
Bhags of Crazy Curry
Thanks again for the honor !
I was going to include a recipe in this post, but that might make it too long, so I will post the recipe separately later in the day. Have a great day!

Tomato Rice with Soya Chunks

2007-08-16T18:13:00.000-07:00

Its been really busy the last couple of days as my mom is here for a really short time. I am trying to spend as much time as possible with her and trying to get some traditional recipes too :) I am really sorry if I am not able to comment on all the posts, but will be back with some great recipes next week, some that my mom made. In the mean time, I would like to repost this rice recipe for the JFI event, hosted by Sharmi, and who very sweetly allowed me to send this as an entry although it was already posted before. Thanks Sharmi!

Yesterday was a lazy day for me...for some reason I was just not in the mood for elaborate cooking, so I turned towards one of my favourite comfort foods, 'Tomato Rice'. This easy to make rice is my mom's recipe. She used to make this very often and used to add this special ingredient which I really grew to love-- 'Soya chunks' or 'Nutrinuggets' as we used to call them. They are healthy, full of protein and go very well with rice. This rice recipe soon became a favorite with my friends too. Every time we had a sleepover and we were cooking together, 'Tomato Rice with Soya chunks' would always be on the menu. After I got married, I introduced it to my husband, and now he is also a big fan.
I normally use Nutrela for this recipe. Sometimes I find that people are not comfortable with the whole chunks in the rice. Simple solution would be to soak them, and then chop them into little pieces before adding them to the rice. Alternatively, you can use readymade Soy Granules. This is an extremely tasty and filling dish. Pair it off with some 'Boondi Raita' and you have a quick and satisfying meal for those lazy weekdays or weekends, where you just want to sit back and relax!

Ingredients: (serves 2)
Basmati rice 1 1/4 cups
Onion chopped into slices 1 medium sized
Chopped Tomato 1 big or 2 small
Garlic clove finely chopped 1
Chopped Cilantro couple of sprigs
Green chilli slit into half lengthwise 1
Soya chunks soaked in water for at least 25- 30 mins
Black peppercorns 3-4
Garam Masala 1 tsp
Cayenne Pepper 1 tsp
Salt as per taste
Oil 1 tbsp
Water 2 1/2 cups

Method:

Soak the Soya chunks in water for at least 20 -25 minutes. Wash the rice and keep aside. In a pressure cooker pan, heat the oil. Once the oil is ready, add the black peppercorns to it. Fry for a minute or so and then add the chopped onions. Fry till they turn translucent and then add the chopped garlic. Next go in the chopped tomatoes and cilantro. Once the tomatoes are cooked a little, mix in the washed rice. Fry the rice till it turns slightly pinkish in colour. Make sure to keep stirring, or else it will burn. Now add water to this. To make such kind of rice/pulav, always add water exactly double the quantity of rice. This way, you will always have well cooked rice without it getting mushy due to extra water. Now add the soya chunks, salt, cayenne pepper and garam masala (You can finely mince the soya chunks and add if you don't like the texture). Throw in the green chilli halves. Mix well and put on the pressure cooker lid. Cook for 2 whistles. Enjoy hot with a raita of your choice!

Malai Kulfi

2007-08-07T15:27:00.000-07:00

Whenever I have people over for dinner, the biggest question for me is what to make as dessert. There are always some who don't like sweet as much, some who like sweet but only specific things, and some who are totally averse to it. But when it comes to ice cream or kulfi, people generally tend to melt ;) So this time when I had some friends over for dinner, I decided to make some Malai Kulfi, just the way my mom makes it. Now, I make this from scratch, ie, I boil and reduce the milk instead of using ready made condensed milk. I feel that I can control the amount of sugar this way. It does take a little extra effort but the result is so amazing that you will not regret it one bit. :)

Ingredients:(serves 4)
1.89 L Whole milk (3.25%)--small can
1/2 pint Heavy cream
1 cup Sugar
1 tsp Cardamom powder
3 tbsp Corn starch

Method:
In a heavy bottomed pan, pour the milk and add to it the heavy cream. Mix the corn starch in a little milk and add it to the rest of the milk. Start heating the milk on medium high heat. Make sure to keep stirring the milk frequently. Once the milk comes to a boil, reduce the heat and continue heating it till it reduces to a little more than half the quantity. Keep stirring to avoid the milk from burning at the bottom of the pan. At this point, add the sugar, mix and continue reducing the milk. Once it is reduced to 1/4th of the original quantity and thick like Rabdi, turn off the heat and add the cardamom powder.You can also add some Kesar (saffron) to the mixture. Mix well and then let it cool.
Then pass the entire milk through a blender or blend it with a hand mixer. Pour it into a freezer safe Plastic (do not use glass container) container or a Kulfi Stand and freeze till it sets. Once it has set, remove it and blend it again. If there are any ice crystals add a little more corn starch to the mixture and blend. Freeze it again and serve chilled with some dry fruits on top.

JFI--Phodnicha Bhaat

2007-08-03T14:46:00.000-07:00

Rice -- the mere mention of it comforts me. When I was in India, I used to have rice twice a day and would not mind if there were no chapatis. But after coming here, I realized that eating so much rice did not quite agree with my body (read figure :)), and so with a lot of efforts, I reduced my intake of rice, especially White Rice. And yet, I still feel that hot rice with a dollop of homemade Tup (ghee) and salt is the ultimate comfort food! Try it if you have never tried it before, you will not regret it even one bit :). Luckily, these days, we are getting Ambemohar rice in our grocery store, which is a very aromatic and flavorful rice. Generally, this variety is also best suited for Varan- Bhaat (Plain dal with rice) and the combination is simply out of this world!!!
Having said that, sometimes I end up with leftover rice and am at a loss of ideas to finish it and not let it go waste. I also don't want to go with the usual options of curd-rice, fried rice, pulav, dal-rice (I know I am picky ;))...so what do I do? Well, I turn to this simple and quick Maharashtrian recipe of jazzing up the rice which can be served as breakfast/brunch, lunch or dinner. With some yogurt and pickle on the side, you have a delicious lip-smacking one dish meal within minutes.
This is my entry for JFI - Rice which is hosted by Sharmi of 'Neivedyam'.

Ingredients:(serves 2)
1 cup cooked rice (I have used Basmati, but you can use any variety)
1/2 an onion chopped lengthwise
2-3 Dried red Chillies
2 tsp Roasted peanuts (optional)
1/2 tsp Cayenne pepper
1/2 tsp Mohri (Mustard seeds)
1/2 tsp Jeere (Cumin seeds)
1/4 tsp Hing (Asafoetida)
1/2 tsp Halad (Turmeric)
1 tbsp Oil
Chopped Cilantro to garnish

Method:
In a kadhai, heat the oil. Add the mohri and once it begins to pop, add the jeere. Once the jeera starts sizzling, add hing and halad. Next add the onions and fry till they turn translucent. Then add the dried red chillies and fry for a minute. At this point, throw in the peanuts if using. Finally add the rice, cayenne pepper and salt and mix well. Cover and let cook for a minute or so. Garnish with chopped cilantro and serve.
Here is a closer look,

Varyache Tandul (Samo Rice) ani Daanyachi Amti (Peanut Amti)

2007-07-31T14:30:00.000-07:00

My last post was a dessert that can be served during a fast. This post has savory recipes fit for a Fast and served as main course. The first recipe is 'Varyache tandul' also known as 'Bhagar' to some people. 'Varyache Tandul' are known as 'Samo/Moraiyo' in English and can be easily found in the Indian grocery stores. Normally, the rice is paired off with some 'Daanyachi Amti' which is nothing but a curry like sauce prepared with roasted peanut paste, but can also be enjoyed without the Amti. Now, as a rule all dishes prepared for a Fast use Tup (ghee), but you can also use Vegetable /Canola oil for these. Looking at the number of dishes we prepare for a Fast, one would think it to be celebration of some sort :). So ready to feast...oops, I mean Fast? ;)

(Our 'Fast' Food : Varyache Tandul, Daanyachi Amti, and Limbache God Lonche)

For Varayche Tandul:
Ingredients: (serves 2-3)
1 cup Varyache Tandul (Samo seeds)
4 cups Water
1/2 tsp Jeere (Cumin seeds)
1/2 tsp Tup
2 Green chillies chopped
1/2 tsp Daanyacha koot (Roasted peanut powder)
Salt to taste

Method:
Before you start cooking, pick over the samo for any impurities. Now, in a pan, toast the Samo till they turn slightly pinkish in colour. Keep aside. In saucepan/ kadhai, heat about 1/2 tsp tup (ghee) or oil. Once heated, add the cumin seeds and once they start sizzling, add the chopped green chillies. Fry for a minute or so and then add the toasted Samo to it. Mix well and then add the water. Salt this mixture and cover and cook till the the Samo is thoroughly cooked. Add more water if required. Garnish with chopped cilantro and some roasted peanut powder. Serve hot with a dollop of tup (ghee)(optional), and Daanyachi Amti (optional).

For Daanaychi Amti:
Ingredients :(serves 2)
1/2 cup Roasted Peanuts
1 1/2 cup Water
1/2 tsp Jeere (Cumin seeds)
2-3 Dried red chillies
2-3 Amsul/Kokum
2-3 tbsp Gul (Jaggery)
1 tsp Oil
Salt

Method:
Take the roasted peanuts (unsalted), and make a thick paste in the mixer (just like chutney). In a kadhai, heat the oil and add the cumin seeds. Once they start to sizzle, add the dried red chillies and fry for a minute. Next, throw in the Amsul and fry for a minute. Add about 2 tbsp water to this and cook the Amsul in it. After a few minutes, add the peanut paste and water to get a sauce like consistency. Next, add the gul (jaggery) and mix. Also add the salt. Let the Amti come to a boil and garnish with a little roasted peanut powder and cilantro. If the dried red chillies are not spicy enough, add a little cayenne pepper. Serve hot.

Yam Caramalized in Jaggery Sauce (Ratalyache Kaap)

2007-07-27T13:00:00.000-07:00

After a hot & spicy post, its time for something sweet, and not just a regular dessert, but something that can be consumed even when fasting. Normally, Yam, which is known to us as Sweet Potato and is called 'Ratala' in Marathi, is associated with 'ratalyacha kees'. What many people do not know, is, that this yam (sweet potato) can also be used to make an extremely simple dessert. I am cheating a little bit and taking advantage of the fact that Sweet Potatoes are called Yams here in the US :).The fancy title is nothing but my way of sending this entry for this week's 'Y' of Indian Vegetables, hosted by Nupur of One Hot Stove.
'Ratalyache Kaap' as I knew it as a kid, or 'Khatta' as my husband knows it, is a sweet dish prepared especially for an 'Upaas' (Fast). Of course, that does not mean that it cannot be made on other days :) Since yesterday was Ekadashi (one of the 2 big fasts observed), we had a host of 'Upasaache padartha' (dishes prepared during a fast), along with this simple dessert, which happens to be my husband's favourite --- Yam Caramelized in Jaggery Sauce. Enjoy ! :)

Ingredients:(serves 2)
1 medium sized Ratala (Yam)
2 tbsp Tup (Ghee) --- I know its a lot, but this crucial for the dish :)
4-5 tbsp Gul (Jaggery)

Method:
Clean the Yam thoroughly. Do not peel the skin off, as that is the most nutritious part. Cut the yam into round slices like this,

Now, in a pan, heat the Tup (ghee). Throw in the Yam slices and stir till all the slices are coated with the tup. Cover the pan and let them cook on medium heat. Keep stirring in between. Once the slices are cooked, add the jaggery and mix together. Let the jaggery melt and coat the slices (make sure that you do this on medium heat otherwise, you will end up with a burnt dish). As this happens, the slices will get a little caramelized and turn dark brown. Once all the jaggery has melted and most of the moisture has evaporated, turn off the heat. Serve with a scoop of Vanilla ice cream or even drizzle some heavy cream on top, or enjoy its plain goodness as is...Enjoy !

JFI -- Chillies -- Phodnichya Mirchya

2007-07-25T15:02:00.000-07:00

'Phodnichya Mirchya' is a Maharashtrian side dish, served on the left side of the plate. 'Phodni' means 'Tadka' and 'Mirchya' means 'Chillies'. So basically, its a simple stir fry recipe with loads of flavor. Although, looking at the recipe might make you think that it will be very hot, but if you choose the right kind of chillies, you won't feel a thing, I promise. I am sure of this because my hubby too is scared of eating hot stuff, so I cannot afford to make things extra hot :).
This is a recipe that has been passed down from my grandmother (maternal) to my mom, and from her to me. This can be made in two ways, the first one is, with potatoes and the other way is using just green chillies. It tastes great with Rice and dal or curd rice and even with chapatis. This is my entry for JFI--Chillies, hosted by Nandita of Saffron Trail, originally started by Indira.

Ingredients:
7 green chillies chopped into small pieces
1/2 a medium sized potato, thinly sliced into small triangular pieces (optional)
3 tsp daanyacha koot (roasted peanut powder)
1 tsp grated coconut (fresh or dried) (optional)
1/2 tsp mohri (mustard seeds)
1/2 tsp jeere (cumin seeds)
1/4 tsp hing (asafoetida)
1/2 tsp halad (turmeric)
1 tbsp oil for phodni (tadka)

Method:
Choose fresh green chillies that are thick and long. These chillies are generally not that hot. If you go with small, slender chillies, the dish will become too hot (like Thai chillies). Now chop these chillies into small pieces. Next, peel the potato and make small, thin triangular pieces like this,

Normally, the chillies and potato should be in equal proportion, but today, I have used a little more potato than usual. You can also skip the potato entirely and make this with chillies only. It tastes amazing!
Now, in a pan, heat the oil and then add the mustard seeds. Once they start popping, add the cumin seeds. Let them sizzle and then add the hing and halad. Now throw in the sliced potato and the chillies in the pan. Let them cook and turn a little golden brown. Keep stirring. The chillies should become slightly crunchy. Once that is done, the next step is to mix in the roasted peanut powder and grated coconut (if using). Add some salt and mix well. Take it off from the heat and store in a clean container. This lasts for upto 4-5 days in the fridge. Enjoy it with your lunch or dinner alongside your favorite veggie, and pretty soon you will get hooked on to it!

Cabbage Kofta Curry-- RCI Punjab

2007-07-20T17:34:00.000-07:00

First and foremost, I would like to thank all of you for stopping by and reading my Meme. In my MeMe, I had asked you to guess my sun sign. While nobody got it right, Manasi & Srivalli were pretty close. So who am I? I am a true GEMINI ! If you open Linda Goodman and start reading about 'Gemini Woman', you would know what kind of a character I am ;) of course, I would not vouch for all the negative things in there, they are not true :) Now that the mystery is solved, lets get to the recipe for Cabbage Kofta Curry.
Originally, I was going to make Koftas with Lauki/Gheea (Bottle Gourd), but when I saw Kanchana's recipe for Cabbage kofta, I decided to give it a try. Since, I did not have bottle gourd at hand anyways, but had half a cabbage sitting in the fridge, I got all the more motivated. Now, I used a totally different gravy for this. The gravy that I made is from 'Bawarchi' and it is extremely easy and quick to make, not to mention delicious. This is my entry for RCI- Punjab hosted by Richa of 'As Dear As Salt'.

Ingredients: (makes about 7 koftas)
To make the koftas:
1/2 a shredded cabbage
about 5-6 tbsp besan (chickpea flour)
2-3 green chillies finely chopped
1 tsp ginger minced
1 tsp salt
Oil to fry

For the gravy:
1/2 an onion chopped
2 tsp ginger-garlic paste
1 tomato chopped
1/2 tsp cayenne pepper (or to taste)
1/2 tsp turmeric powder
1 tsp garam masala
Salt to taste
Fresh cream to garnish (optional)

Method:
To make the koftas:
Take the shredded cabbage, add salt to it and keep aside for 10 minutes. Then, squeeze out all the liquid from the cabbage and reserve it. Now add the chopped green chillies, minced ginger (you can also make a ginger-chilli paste), and the besan enough to bind the whole thing together. Adjust the quantity of besan to get a nice dough. Shape into lime size balls and deep fry. Drain on tissue paper.

For the gravy:
Heat the oil and fry onions till dark brown. Add ginger-garlic paste and fry well. Next add the cayenne pepper and turmeric powder. Fry for a minute. Next add the tomatoes and fry till the oil separates. At this point, add the garam masala and remove from the stove. Now let this mixture cool and then grind to a paste using the reserved cabbage juice. Add salt according to taste (remember the reserved juice already has salt, so do not add extra before tasting it).
Just before serving, simmer the gravy for 5 minutes and pour over the koftas. Garnish with cream and cilantro. Enjoy with roti or rice.

Note: This same recipe can be used to make lauki/gheea (bottle gourd) koftas.

My First MeMe & A Summer Cooler

2007-07-16T15:30:00.000-07:00

When Richa of 'As Dear As Salt' tagged me to share 7 random facts about myself, I started thinking of what I would write. Talking about oneself is something that we are all taught, as kids, as something bad. At first, nothing came to my mind, but slowly as I kept thinking, I thought of a few things, and so here I am...Thanks Richa ! After all its not often that I get a chance to speak about myself. ;)

Before getting married, I was teaching French for almost a year in India. Yes, along with my masters degree in Commerce, I also have an advanced diploma in French and am pretty fluent in spoken & written French which is considered a very romantic language.:)
I did not own any cookbooks until very recently, and even then I do not have any on Indian cooking. The two books I got, I found at a public library book sale which feature American cuisine. All the recipes that I know are either my mom's or my MIL's.
I am almost a neat-freak! Why 'almost'? Well, though I do like things neat and organized, there are days when I can overlook everything, and then get up one morning and start cleaning like crazy. I like my kitchen to be clutter-free when I am cooking...cannot cook with a hundred things on the kitchen platform. I also like things well planned...groceries, dinners, outings. I cannot do things well at the last minute. My husband has almost gotten used to this craziness, and I really torture him with this habit of mine :))
I love watching 'Gilmore Girls'! Just love the 'mother-daughter' relationship and their girlie chatter.
I absolutely love to talk on the phone....can talk for hours together and will still be fresh for another conversation. My dad always tells me how his phone bills have gone down tremendously after I got married an sympathizes with my hubby ;)
As a kid, I dreamed of becoming a Teacher, and would play 'teacher-teacher', all by myself, for hours together. I also had co-ordinated my wardrobe with my class teacher's wardrobe. Since I was in a convent school, most of my teachers were Christians and would wear skirts and dresses. So I would come back from school, slip into a dress I thought was close to my teacher's dress that day, wear my sandals and live my dream...of course, somewhere in between my mom used to make me take off my sandals, as it was a big no-no to wear them in the house.
Lastly, no one in my family knows that I have a food blog. My husband is the only one who knows about it...so everytime I have to come up with some real good excuse to ask more details about a particular recipe, as my mom and MIL are always wondering why I am asking so many questions. It feels good to be a little mysterious ;)

Thats all...i have unveiled a few facts about myself and for a little fun, I am going to ask you guys to guess my sunsign...I am a true ......... can you guess ? :)

I would also like to know more about Swapna, Manasi, Priyanka, Deepa, Suganya and Laavanya. Play along only if you wish to...no compulsion at all :)

I now leave you with a simple yet perfect summer cooler--- Jal Jeera. We just love this drink and so a few days back when my hubby suggested that we buy some ready made jal jeera powder, I was not keen on the idea. Basically, I think its very uneconomical to buy ready made masalas as they all taste the same and by the time you use up the entire packet, the masala has already lost its flavor and aroma. So I prefer making them in small batches at home, whenever possible. I found this recipe for Jal Jeera online and made just a few additions...Enjoy!

Ingredients: (makes 3 glasses)
Jeere (Cumin seeds) dry roasted and powdered 2 tbsp
Mint leaves 4 tbsp (I added more because I like it, but you can stick to 2 tbsp)
Cilantro leaves 1/2 tsp
Amchur powder 1 tbsp
Black Salt 1/2 tsp
Lemon Juice 2 tbsps
Cayenne pepper 1 tsp
Salt according to taste
Water
Boondi to garnish

Method:
In a mixer, make a paste from Cumin, Mint leaves, cilantro, amchur powder. Then add the remaining ingredients except water and boondi.

Before serving add about 2 tbsp paste to each glass, add chilled water and stir. Check for taste and if required add more jal jeera masala. Finally, sprinkle with some boondi and cool off with this great summer drink.

Wheat Pudding --- Ghavachi Kheer

2007-07-13T09:37:00.000-07:00

I was a little worried this time thinking of what to make for 'W' of Indian vegetables, hosted by Nupur of 'One Hot Stove'. Somehow, all the dishes that I had been thinking of seemed more appropriate for 'V' of Indian vegetables, when translated from Marathi to English. This was really frustrating as I had already missed last 2 alphabets of this event! And so, just as I had given up on this time's alphabet too, it struck me, 'W' is for Wheat!!! Yay!!!! Now what? What can I make from wheat besides chapati? And then it was a 'Eureka' moment...Wheat Pudding using Cracked Wheat! It has been a while (almost a year, to be precise) since I made it and my hubby was more than happy to hear of my plan. So here goes...
'Gahu' is the Marathi term for 'Wheat'. I am not aware of a special term for Cracked Wheat other than 'Daliya', and its not unique to Marathi. So 'Wheat Pudding' is simply known as 'Ghavachi kheer' in Marathi. My dad who is born and brought up in Karnataka, calls this 'Godhi Kutta Payasa'. 'Godhi' means wheat in Kannada, and 'Kutta' means crushed or cracked (sort of--more appropriate word is the Marathi term 'Kutlele'). This is a great dish to satisfy your sweet tooth and a good change from the regular 'Shevai (vermicelli) kheer'. This can definitely become a meal on its own (especially for my hubby), but me, I need something savory to go with it; so I tried out Nupur's 'Jhatpat Appey' to go along with this for our dinner. What a great way to end the week! :)

Ingredients: (serves 2-3)
Cracked Wheat 1 cup
Tup (ghee) 1/2 tsp
Milk 1/2 cup + 2 cups
Water 1/2 cup
Gul (jaggery) 4-5 tbsp or to taste
Veldoda powder (cardamom) 1/2 tsp
Naral (grated coconut) about 1/4 cup
Khuskhus (poppy seeds) 1 tbsp
Bedane (Raisins) about 1 tbsp
Kaju (Cashews) about 1-2 tbsp

Method:
In a pan, heat the tup (ghee) and then sautee the cracked wheat just as you would for Shevai Kheer (Vermicelli).

Now, transfer this to a pressure cooker vessel and add 1/2 cup milk and 1/2 cup water and cook in pressure cooker for upto 3 whistles.

While it is cooking, in a pan, sautee the grated coconut till the moisture evaporates and keep aside. Next sautee the poppy seeds a little and add to the sauteed coconut. Fry the raisins and cashews in a little bit of ghee, this way they will plump up and give a great flavour to the kheer. Keep aside.

Once the cracked wheat is cooked and ready, transfer to a saucepan and add about 2 cups milk. If you find that the kheer is very thick in consistency add more milk. This kheer tends to thicken as it cools, so it is better to add extra milk. Heat the kheer on the stove and to this add the jaggery. Once the jaggery is mixed in properly, check for taste and add more jaggery if required. Add the cardamom powder. Finally, mix in the coconut, poppy seeds, raisins and cashews. Serve hot with some tup (ghee) over it.

RCI:Punjab---Samosas

2007-07-11T18:35:00.000-07:00

A few days back when Richa of 'As Dear As Salt' announced that the theme for this month's RCI event is Cuisine from Punjab, I knew what I was going to make. RCI is an event that has been started by Lakshmi of Veggie Cuisine.
Over the years, Punjabi food has gathered a fan following not only in India but also overseas, although authentic Punjabi food is very hard to find, amidst the restaurant made similar looking and tasting gravies. My memories of an authentic Punjabi meal are attached to the famous city of Chandigarh. My parents and me were visiting this city and we were craving for good, earthy food. That is when our driver suggested this place called 'Pal da Dhaba'. He warned us though, that this was a typical dhaba with no glimmer & glitz, but the food was to die for...we were sold on the idea and we had not only lunch over there but also dinner! The taste and aroma of their rajma still lingers on my tongue. I also noticed a very unusual thing there...the rotis were free!!! One could eat as many rotis as they wanted without any charge. When asked the reason behind this, the owner, very humbly and lovingly replied that, it did not feel right to charge people for rotis. I was so impressed!
For this event I decided to start off with the ever popular appetizer/snack--- Samosas. I have been planning to make Samosas at home ever since the time I got married, 3 years back...I know, its long pending ;) We do get amazing Samosas at our Indian store and almost every weekend my dearest hubby gets some for both of us after his game of cricket (the ground where he goes to play is so conveniently located next to the store :)). Anyways, this time I decided to surprise him. I specifically told him not to get any Samosas because we were eating too much fried stuff lately...thats it no more questions from him, my plan had worked ;).
On Monday afternoon, with the temperature hitting 90 degrees F, I started my long overdue-- 'Project Samosa'. It took me about an hour and a half to finish making the samosas. At one point I felt like submerging myself in a pool of cold water like a Hippo, with the blazing summer heat and the heat from the stove... but I was determined and nothing would stop me. The end result was a very happy one. My hubby was really surprised (as per my plan), and couldn't wait to try them out, and when he did he couldn't stop...what else could a girl ask for ;)

Ingredients: (makes 10 medium sized Samosas)
For the outer covering:
Maida (All purpose flour) 1 cup
Oil 2 tsp
Warm water to make the dough
A pinch of salt

For the stuffing:
Potatoes 3 medium sized
Green chillies 2-3
Ginger a small piece
Dhane (coriander seeds) 1 tsp
Badishep (fennel seeds) 1 tsp
Amchur powder (dry mango pwdr) 1tsp
Cayenne pepper 1/2 tsp (optional)
Salt to taste
Oil 2 tsp
Jeere (cumin seeds) 1/2 tsp
Hing 1/4 tsp
Halad (Turmeric) 1/2 tsp

Oil to fry the Samosas.

Method:
Cook the potatoes in a pressure cooker or microwave. Let them cool. Once cooled peel off the skins and mash them. Make ginger-chilli paste. Grind the coriander seeds and fennel seeds coarsely.
Next prepare the dough for the outer cover of the Samosa. Heat the oil a little bit and then mix it in the maida along with a pinch of salt. Mix this well with your hand. The right quantity of oil will make the maida stick together when you press with your hand. Once this is done, add some warm water and make a dough. This dough should not be too loose nor too tight, otherwise it will be difficult to spread it. Cover and keep aside for 20 minutes.

While the dough is resting, prepare the stuffing. In a pan/kadhai, heat 2 tsp of oil. Add jeera and when it starts sizzling, add hing and halad. Next, mix in the ginger-chilli paste and fry for a minute. To this, add the coriander-fennel powder and fry for a few minutes. Then add the mashed potatoes, cayenne pepper, amchur powder and salt. Mix well and finally garnish with some cilantro.

In a kadhai, start heating the oil to fry the Samosas. Make sure that you fry them on medium high heat, otherwise they will turn brown from the outside and remain uncooked on the inside, and you will end up with oily Samosas. Now comes the time to assemble the Samosas...
Take a small ball of dough (depending on how big you want your samosas to be) and roll it out like this...

Cut it into half like so,

Now work with each half separately. Take one half, fold it like this,

Then, apply a little water to the unfolded end and fold it to overlap the first one, and stick it like so,

Now pick up the cone carefully in your hand and fill it with the potato stuffing...

Apply a little water on the open edge of the cone and seal it well...

Slip the Samosa in the kadhai and fry till golden brown. Make sure you maintain the heat of the oil. It should not get too hot or too cold.

Remove them and drain on a tissue paper. Serve with some green or tamarind chutney.

The Verdict : I am so glad I tried it out...the next time I won't wait for another 3 years and my hubby agrees ;)
Thanks Richa for hosting! Here is another look,

Jwarichi Bhaakri (Jowar Roti)

2007-07-10T11:22:00.000-07:00

This is my concluding post to the previous two posts. Although, a lot of fellow-bloggers have already shared the recipe for a perfect bhaakri, I would like to do my bit for promoting this extremely down to earth and healthy roti.
'Bhaakri', traditionally a farmer's food, can be made from Jowar (Sorghum), Bajra (Millet), Nachani (Finger Millet) or Rice flour. These rotis are very nutritious but at the same time, they are very light on the stomach. For this reason, back in the days, people made Wheat roti only during the day and Jowar roti at night . Also, bhaakri made with bajra flour is reserved for the winter months as it has a lot of heat. This bhaakri is eaten with some homemade loni (butter) to beat the heat in the bajra roti.
Jwarichi bhaakri goes well with any curry/dry vegetable or chutneys, the most popular combo being, 'Zunka-bhaakri'. Bhaakri also goes perfectly with 'Bharli vaangi' and 'Mudda bhaaji'. Making bhaakri requires a little bit of practice and patience, but once you master this skill (which does not take a long time), you will regret why you never tried it before.The most important factor for making good bhaakris is the availability of fresh flour, which can be a little difficult here in the US. I have tried a lot of brands and found that 'Bansi Jowar flour' is very good and consistent in quality. If the flour is not fresh then your bhaakri will start cracking, so make sure you get good flour.

Ingredients:
Jwariche peeth (Jowar flour)
Warm water

Method:
The best part about making bhaakri, is that you do not need to make the dough in advance and let it rest for a while. Make the dough as you go along making the bhaakri, and adjust according to how many you want to make. This is the reason why I have not given specific measures for the recipe.
First of all, take some Jowar flour and make a dough by adding warm water little by little. Knead the dough till it becomes smooth. If at any point your bhaakri starts cracking, throw it back in with the other dough, and knead the dough again.

Now take a small ball of dough and dust it with some jowar flour like this...

Initially, start with a smaller ball of dough to make it easier and make small bhaakris. I started the same way until I got used to the technique.
Next, dust your fingers with a little flour and start patting the ball of dough on a polpat (platform used for making rotis) with your fingers. As you pat, make sure you also turn the bhaakri a little with your fingers. This will ensure that it gets spread evenly on all sides. If it starts sticking to the platform, remove the bhaakri carefully from the surface and dust a little more flour. The best way to remove the stuck bhaakri is to shake the platform a little, then slide off the bhaakri onto your hand and then dust the platform with flour. Resume the patting process until you have an evenly thin, round bhaakri like this...

Don't be discouraged if the results are not good at the first try, it will get easier and better with practice. Remember, this is very healthy with no salt and no oil! :)
Now carefully transfer the bhaakri to the tava (preheat the tava just as you would for making chapati). Best way to do this would be, inverse the polpat ,take the bhaakri in your hand, and toss it onto the tava. Apply the warm water on the entire upper surface of the bhaakri, like so...

Once the water starts drying out a little, flip the bhaakri and cook on the other side. Now, normally, after this step the bhaakri is finished cooking directly on the flame. But since, I have an electric coil stove, I just cook it on the tava as I would cook chapati (In this case you can also use a stainless steel stand that is used to make phulkas on an electric coil stove). Keep flipping till both sides are browned well.

Once cooked on both sides, remove from the tava and eat hot with a little dollop of tup (ghee) and your favorite curry.

Whenever we get a chance, my husband and me enjoy a hot bhaakri , right off the tava, with a little tup (ghee) and salt. All you need to do is cut the bhaakri into half, open each half just as you would open a pita pocket, spread a little ghee inside and sprinkle some salt. Heavenly!!!
Or, you can just take an entire bhaakri, spread some ghee on it and sprinkle it with salt and then forget all your worries...
I do hope that you would give this humble roti a try and enjoy it just like we do in our family.

Here are some other interesting ways that I found from fellow-bloggers to make this bhaakri :
Jowar Roti -- An easy way by Shilpa of Aayi's Recipes
Jowar Bhakri by Swapna of Swad

Phutanyachi Chutney (Dalia Split Chutney)

2007-07-09T10:20:00.000-07:00

As promised, I am back with my next recipe which is in continuation of my last one --- 'Paalakachi Mudda Bhaaji'. So today, I am going to share my family's recipe for 'Phutanyachi Chutney'. This is a dry chutney and is an excellent companion for poli (chapati), bhakri (jowar roti) or bread. My mom always made various dry chutneys at home and these would add a lot of spark to our regular humdrum meal (or so I thought ;)) Phutanyachi chutney can be eaten mixed with some yogurt or oil. It can also be eaten just like that on the side or can also be spread on a toasted and buttered slice of bread...Yum!

Ingredients: (the quantities of ingredients are just for an estimate)
Dala (Dalia Split) 1cup
Kislele Suke Khobre (grated dry coconut) 1/2 cup
Cayenne pepper 2-3 tsp or to taste
Hinga powder 1/4 tsp
Salt to taste

Method:
Warm up the grated dry coconut in a pan. Then, put all the ingredients along with the warmed up dry coconut in a mixer and make a powder. Check for seasoning and adjust accordingly. It should be a little spicy. To check if the chutney is done, hold it between your fingers; if the chutney sticks together, its done, if not then you need to add a little more grated coconut to it.
Transfer it into a jar and enjoy anytime...here is a closer look at this delicious Phutanyachi chutney.

Paalakachi Mudda Bhaaji (Spinach with Toor Dal)

2007-07-05T15:33:00.000-07:00

Today's recipe is not a regular Maharashtrian one but comes from the neighboring state of Karnataka, the North-Western part, to be precise. My dad was born and brought up in Bijapur and so, there are many recipes in our family that have the Kannadiga influence. The funny part though, is that, while my grand parents, uncle and my dad can speak fluent Kannada, neither my mom nor my aunt, nor my cousins, nor my sister and me can speak or understand this language! :) I just know a few words here and there and those too mostly related to food ;)
So lets get straight to the recipe now...'Mudda Bhaaji' or 'Muddi Palya' (in Kannada) is a regular at our place. This vegetable is generally thick in consistency (denoted by the word 'Mudda'), which is close to the Maharashtrian 'Gola' bhaaji. 'Palya' means Vegetable (bhaaji). We make 'Muddi Palya' with Paalak (Spinach) or Methi (Fenugreek) leaves. It goes extremely well with poli (chapati) or Bhakri (Jowar roti). It takes minutes to put together and is a tasty way to eat your greens.

For the Muddi Palya :
Ingredients: (serves 2)
Chopped paalak 2 cups
Toor dal 1cup
Besan (chickpea flour) 1 tbsp (optional)
Garlic cloves chopped into small pieces 3
Dried red chillies 2-3
Amsul / Kokum (can be replaced by tamarind juice/paste) 2-3
Mohri (Mustard seeds) 1/2 tsp
Jeere (Cumin seeds) 1/2 tsp
Hing 1/4 tsp
Halad 1/2 tsp
Cayenne pepper 1/2 tsp or to taste
Salt to taste
Oil 1 tbsp

Method:
Wash and chop the paalak. Put it in pressure cooker vessel and cook it in the pressure cooker. Along with the paalak, also cook the Toor dal in another vessel. I generally add halad (turmeric) when cooking my dal in the cooker.
While the paalak and dal are cooking, chop up the garlic. Now, remove extra water from the cooked paalak (Reserve this water and use it later in some other curry or just add a little salt and cumin powder to it for a quick soup). Mash the cooked dal a little and add it to the paalak. If using the besan add this too. Also mix in some salt and cayenne pepper.

Now, in a kadhai/ pan, heat the oil. Throw in the mohri, jeere, hing, and halad to make the fodni (tadka). Next add the dried red chillies. Fry for a minute and then add the chopped garlic. When the garlic turns golden brown, add the kokum/amsul. Fry for a minute and then add about 1 tbsp water to it. Let the amsul cook in the water for a few minutes and then add the paalak mixture to it. If using tamarind juice/paste, add it after you add the paalak to the fodni. Mix well and cook for few minutes. Muddi Palya is traditionally very thick in consistency and so, if the palya (vegetable) becomes too watery, cook it till the water evaporates. Sometimes, I do make it slightly thinner, like today, so you can choose how you want it. Once the desired consistency is reached, turn off the heat and serve with chapati or bhakri (jowar roti).

Our lunch: Bhaakri, Muddi Palya and Phutanyachi chatni

Note:
While serving this traditionally, extra fodni/tadka is prepared with lots of garlic and dried red chillies, and served over the muddi palya. While this tastes great, my husband and me have stopped this practice to cut down on our oil intake. But do give this a try and I can assure you of a great culinary adventure.

My next posts will be in continuation to this one and will include recipes for bhaakri and phutana chatni.
Enjoy!

Bharli Vaangi (Stuffed Eggplants)

2007-06-27T10:57:00.000-07:00

I must confess that I am not very imaginative when it comes to eggplants. So, when Sangeeta of 'Ghar Ka Khana' announced the JFI ingredient for the month of July -- Eggplants, I thought that I will take this up as an occasion to try out something new. But the problem is, I am not too adventurous when it comes to eating eggplants. So, even though I came across some really good recipes, I decided to settle for the tried and tested 'Bharli Vaangi' that my MIL makes. This is a typical Maharashtrian way of making this dish with just a little variation, and goes great with poli (chapati), bhakri (jowar roti), or rice. As far as my experimentation with eggplant goes, I have bookmarked several recipes and I AM going to try them out ! :)

Ingredients:(serves 2)
Small eggplants 4
Minced or finely chopped onion 1/2
Daanyacha koot (Roasted peanut powder) 3/4 cup
Tilacha koot (Roasted sesame powder) 1/4 cup (optional)
Minced ginger 1 tsp
Minced garlic clove 1
Gul (jaggery) 1 tsp
Goda masala 2 tsp
Cayenne pepper 1/2 tsp or to taste
Salt
Mohri (mustard seeds) 1/2 tsp
Jeere (cumin seeds) 1/2 tsp
Hing 1/4 tsp
Halad (turmeric) 1/4 tsp
Oil 2 tbsp

Method:
The first step to making Bharli Vaangi is to make the masala to be stuffed in the vaangi. In a plate or bowl, mix together the peanut powder, sesame powder (if using), minced ginger, minced garlic, goda masala, cayenne pepper, halad and salt.

Next, make 4 vertical slits in each eggplant. Do not cut through the entire eggplant. Now stuff each eggplant with the above prepared masala. Keep aside.
In a kadhai or pan, heat the oil. To the heated oil, add mohri, jeere, hinga and a pinch of halad to make the fodni (tadka). Next, add the minced onion (I prefer minced onions because they give a good consistency to the gravy). Fry the onions till they brown. The browning of the onion lends a beautiful color to the dish (this is my variation to the dish). Now, add the stuffed eggplants to this and cook them for a minute or two.

Flip them and cook on the other side as well. Do not add water to this. Instead, cover the kadhai with a plate and on top of the plate, keep a vessel full of water, like this...

You can also put water on the plate itself. This is how my Mom and my MIL cook the eggplants. After a few minutes remove the plate and add a little bit of the water that was on the plate. Adding the warm water kept on the plate, reduces the chances of getting wrinkled eggplants. Also mix in the extra masala if any. At this point add the jaggery. Continue to cook covered with water on top. Check every few minutes and keep adding the warm water if needed. Once the eggplants are cooked, remove the covered plate, and adjust the consistency of the gravy. Check for seasoning and adjust if necessary. Garnish with cilantro and serve hot.

Moong Dal Chile

2007-06-20T14:34:00.000-07:00

This is the first time that I am participating in the Weekend Breakfast Blogging event started by Nandita of Saffron Trail fame. This month's WBB is hosted by Trupti of The Spice Who Loved Me and her theme is: Spice It Up!

Weekend breakfast is a festive event. Normally, during the week, my husband and me survive on cereal for breakfast, but weekends I like to have something different. Then again, how many times can one make the traditional 'Upma' and 'Pohe'. I know, I know, I can be really difficult at times...and I am sure my husband will agree on this ;) So 'moong dal chile' is one recipe that takes no time at all to make, is healthy because it does not involve even a drop of oil, and tasty at the same time; as everyone is aware, moong dal itself is easy to digest, so you don't have to feel guilty of having one extra... You can easily increase the quantity of the batter depending on the number of people. I have picked up this recipe from my mom, who I think got it from one of her North Indian friends. Enjoy!

Ingredients:(makes about 8-10 Chile)
Moong dal (split yellow or whole green) 1 cup
Water about 1/2 cup
Grated ginger or paste 1 tsp
Green chilli paste 1 tsp (adjust according to how hot the chillies are)
Chopped Cilantro
Salt

Method:
Soak the moong dal in water for 30 minutes. You can use either the split yellow dal or the whole green ones for this. I have used the yellow dal this time. While the dal is soaking, make the ginger-chilli paste, have some tea, check your mails or just laze around...:) Once the dal has been soaked in water, grind it into a fine batter along with some water. Add the ginger-chilli paste, chopped cilantro and salt. Taste the batter and adjust for seasoning. The consistency of the batter should be like that as of a dosa.
Now heat a nonstick tawa. Once the tawa is hot, spread the batter just as you would when making a dosa. There is no need to put any oil on this. Once done the moong dal chile will start coming off from the side. Flip it and cook on the other side. Serve hot with a dollop of plain unsalted butter. For those who do not want to ruin this healthy, non-greasy breakfast, just enjoy the chile with some ketchup or chutney of your choice (green chutney or regular idly chutney would also go well with this). This can easily be served as brunch or a snack when you have unexpected guests.

Phodnichi Poli

2007-06-18T15:21:00.000-07:00

Weekends at our place are so lazy...by the time we wake up and make our weekly calls back home, we have missed breakfast time and close to lunch. On top of that, many a times we have run out of veggies but have leftover polis (chapatis). So this is the perfect occasion for another of our childhood favourites---'Phodnichi Poli' or 'Policha Kuskara' as some people call it. This is a very good way to use leftover, stale polis and a great option for breakfast or for a quick snack in between. As a kid I used to plead my mom to make this dish whenever there were some extra chapatis. Of course, my wish was not always granted, but whenever my mom did make this dish, it was a real treat for me. You will not find any Maharashtrian kid who has not heard of this dish and hence this recipe is going for the RCI-Maharashtrian Cuisine event, hosted by Nupur of 'One Hot Stove'.

Ingredients: (serves 2)
Leftover poli 4
Chopped onion 1 medium or 1/2 big
Kadhipatta (Curry) leaves 2-3
Daane (Peanuts) optional 1tsp
Sugar 1/2 tsp
Cayenne pepper 1 tsp
Salt
Mohri (mustard seeds) 1/4 tsp
Jeera (Cumin seeds) 1/4 tsp
Hing (Asafoetida) 1/4 tsp
Halad (Turmeric) 1/2 tsp
Oil for phodni (tadka) 1 tbsp

Method:
Tear the poli (chapati) very fine and crumble it (we call it 'kuskara karne'). This can be done in two ways. Either tear the poli into big pieces, and run them in the food processor till you get really tiny pieces of poli; or just keep rubbing the pieces of poli between your palms to crumble it into tiny pieces. The tinier the pieces the better. Once done, sprinkle sugar, cayenne pepper and salt on this. It will look like this...

Now heat the oil in a kadhai. Once heated add the mohri, jeere, hing and halad to make the phodni (tadka). To this add the kadhipatta leaves. Fry for a minute and then add the chopped onions. Fry till they turn translucent. Next, add the peanuts if using. Fry a little and then add the poli mixture. Mix together, check for taste. Cook covered for a minute or so. Do not cook for a long time otherwise it will turn tough. Garnish with some cilantro and serve with a dollop of dahi (plain yogurt).

Mattha --- Spiced up Buttermilk

2007-06-13T10:08:00.000-07:00

'Mattha' brings back a lot of memories...all the weddings that I attended over the years, always curious to know what the menu would be, and hoping that it were a traditional Maharashtrian fare, mainly for two main reasons; the first one, that the sweet dish would be 'Jilbi' (Jalebei) and the second being, there would be several 'vaatis' (katori/bowl) of 'Mattha' to wash down the heavy and spicy meal! And then of course, there would be 'Masaale bhaat', 'Aluchi paatal bhaaji' (Patra leaves curry), 'Varan-bhaat', 'Hirvi chutney'...ok, I think, that makes it more than two reasons :)
'Mattha' is basically buttermilk with the addition of certain condiments. On hot summer days, as well as any other day, my mom would churn out fresh buttermilk, which we call 'taak' in Marathi, from 'saayicha dahi' (yogurt made from cream)-- the source for 'loni' (butter) or from regular 'dahi' (yogurt). We used to have 'taak' for lunch or sometimes even at teatime, when it was too hot to drink a cup of tea. This 'taak' used to be flavored with different spices and condiments like cumin powder, hing (asafoetida), at times, both, and sometimes a little ginger and at other times, just salt and a little sugar. And then there was 'Mattha', my favorite version of 'taak', which has a certain combo of condiments added to it. Thus, a typical Maharashtrian meal will always include 'taak' or 'mattha' at the end, whether it is a festive one or just a regular meal.
The 'Taak' that I used to have back at home, in India, was so rich and creamy because of its source-- Buffalo's milk! Unfortunately, there is no 'buffalo milk' here in the US, so we resort to the ready made store-bought buttermilk, which comes from cow's milk. Furthermore, this buttermilk is generally cultured buttermilk, which means that bacteria is added to milk to make it. It does not come out of the churning process that is used to make butter; hence the taste and texture don't match up to homemade buttermilk. The sacrifices one makes after coming here.... :( On the positive side, though, 'taak' or buttermilk, whether cultured or homemade, from cow's milk or buffalo milk, is said to have a cooling effect on the body. It also helps in digestion of food and hence, normally consumed at the end of the meal. I once read an article which said the benefits of buttermilk are so many, that Ayurveda prescribes buttermilk over yogurt! So drink away...
Coming back to 'Mattha', it is easy to make, very soothing and very Maharashtrian! I always have buttermilk at hand and summer lunches are never complete without this chilled and spiced up cooler. Since this is a maharashtrian recipe, it is going straight to Nupur for the RCI-Maharashtrian cuisine event. Enough said, now lets get to the recipe...

Ingredients:(the measures given here are just to give an estimate)
Buttermilk 2 cups
Ginger paste 1/2 tsp
Green chilli paste 1/2 tsp (adjust according to the spiciness of the chilli)
Sugar 1-2 tsp (depending on how sour the buttermilk is)
Salt
Cilantro

Method:
Pour the buttermilk from the can into a bowl. If you are using store-bought buttermilk, add a little water to thin it out. Buttermilk can also be prepared at home from yogurt. For a rich and creamy taste, use full fat yogurt.
To the buttermilk, add the ginger-chilli paste, sugar, and salt. Mix well and check the taste. It should not be too spicy or too sour. The right flavor is, sweet with a hint of spiciness from the ginger & chilli and a little sourness from the buttermilk itself. Garnish with chopped cilantro. 'Mattha' is ready to be served.

Tondlichi Peeth Perun Bhaaji (Tondli with Chickpea flour)

2007-06-08T15:07:00.000-07:00

I had planned to make this bhaaji at the start of the week, but somehow it got postponed till today. Meanwhile, I saw other recipes with 'tondli' (Tindora/Ivy gourd) being posted for the 'T' of Indian Vegetables, hosted by Nupur of 'One Hot Stove', and added them to my already long list of bookmarked recipes. I did have two other 'T' recipes that did not invlove 'tondli', but then decided to go with the flow... :) So here I go with my tondli recipe for this week's 'T' of Indian Vegetables.
I have learnt this recipe from my mother-in-law and it has become my favourite ever since. This bhaaji is easy to make and extremely delicious! You can use fresh or frozen tondli for this recipe. This time I got really good, fresh tondli but I am not always lucky...so, on such occasions I turn to frozen tondli and it works just fine.

Ingredients: (serves 2)
Chopped Tondli 2 cups
Besan (Chickpea flour) 3 tbsp
Daanyacha koot (roasted peanut powder) 1tsp
Lemon juice 1tsp
Mohri (mustard seeds) 1/2 tsp
Jeere (Cumin seeds) 1/2 tsp
Hing 1/4 tsp
Haldi (turmeric powder) 1/2 tsp
Oil 1 tbsp
Cayenne pepper 1-2 tsp (according to taste)
Salt

Method:
Wash and then chop the tondli either into small round slices or lengthwise. In a kadhai, heat the oil, then add mohri, jeere, hing and halad to make a fodni (tadka). Then, to this, add the chopped tondli. Let the tondli cook. Do not add water or it will get too soggy. Sprinkle a little salt while cooking, which will bring out the moisture from the tondli. Cover to help cook faster and keep stirring frequently. Once the tondli is cooked, sprinkle the besan over it and mix. Pour a little water (about 1 tsp) over the bhaaji, add cayenne pepper and salt, then cover and cook for a minute or two. Then add the peanut powder and lemon juice. Mix well and garnish with cilantro.

Going back to basics --- Ghadichi Poli

2007-06-06T15:05:00.001-07:00

I am back with yet another entry for the RCI- Maharashtrian Cuisine event for this month, hosted by none other than our very own, Nupur of 'One Hot Stove'. Today's post is more of a technique, rather than a recipe, which I think (I hope I am right!) is unique to Maharashtrians.
We are all familiar with the Indian bread, popularly known as 'Roti/Chapati'. Well, I am sharing my way of making this roti which is called 'Ghadichi Poli' in Marathi. So what is the difference? The difference lies in the name itself...'ghadi' means 'fold', and so 'ghadichi poli' means folded roti. This technique is similar to that of making parathas, with the exception that parathas are thicker while poli is thinner. The folds in the poli are revealed as 'padar' (layers-for lack of a better word), once it puffs up and cooks. Experts like my MIL and my mom can manage upto 4 'padar' to their poli! The philosophy here is, the more 'padar' to your poli, the better ! :)
My mom always made 'ghadichi poli' and whenever I used to get a chance, I used to grab a hot poli right off the tava (griddle), apply some homemade tup (ghee), roll it up and eat it! Even my MIL makes polis this way and so, both my husband and me, are addicted to ghadichi poli. I have often heard my friends complaining that it is very difficult to make ghadichi poli, and so they normally opt for regular rotis/phulkas. But trust me on this, making ghadichi poli is no more difficult than making a regular roti/phulka. The part which makes people shy away from ghadichi poli, I think, is the ability to make a round poli from a triangle; but with a little practice, and patience, this can be achieved. Before you know it, you will be able to roll out round, thin and soft polis, in no time!

Ingredients: (makes 7-8 polis)
Kanik (atta) 1 1/2 cups (I use Sujata Atta)
Water to knead the dough
A little salt
Oil

Method:
Knead the dough as you would for a regular roti/chapati by hand or in the food processor. Nupur of 'One Hot Stove' has described this process very well here. The dough should be soft and a little elastic. Once the dough is ready, cover it and let it sit for at least 30 minutes. Once you are ready to make the poli, apply a few drops of oil to the dough and knead it again.

Before you start rolling out your poli, make sure that you start heating the tava (griddle). It should be neither too hot nor too cold.
Now, take a small ball of dough like so,

Roll it out like this,

The next step is to apply 1-2 drops of oil on the rolled out poli, and then to fold it into half to form a semicircle, like this...

Apply a drop or two of oil on the surface again and then fold it, to form a triangle like this,

Now, apply a little flour to it like so...

Start rolling out the poli,

To ensure that the poli is round, roll on the edges and keep turning the poli frequently. I have found that it is easier to make a triangular poli round when it is smaller in size.

Now keep rolling the poli on the edges, turning it as you roll, to increase its diameter. Avoid rolling too much at the center of the poli, otherwise it will become too thin at the center and will turn out like a papad. The trick is to keep it thick in the middle and thin at the edges. Apply some flour if it starts sticking to the polpat (platform).
Your poli should look like this,

Transfer the poli onto the tava and cook. Keep flipping to cook on both sides.

Pressing with the end of the rolling pin sometimes helps the poli to puff up...

like so,

and finally, your poli is ready !

Enjoy hot with homemade tup (ghee) and any bhaaji (curry) of your choice! These polis will stay soft till evening and even the next day, so no worries :)

(A big thanks goes to my hubby dearest for patiently clicking these pictures while I made the 'poli')

Maharashtrian Goda Masala

2007-06-06T12:20:00.000-07:00

Today I decided to share the recipe of a major ingredient used in Maharashtrian cooking--'Goda Masala'. It is the base for most Maharashtrian curries and dals (called aamti in Marathi).To make goda masala the spices are roasted using oil. All spices are roasted till they become darker in colour and then ground to a powder. When the spices are roasted enough for them to be dark brown (almost black) in colour when ground, it is called 'Kaala Masala'. 'Kaala' means black in Marathi, and hence the name. The difference between 'Kaala Masala' and 'Goda Masala' is due to the proportions of certain spices and the degree to which they are toasted. The recipe and name for this masala can vary from family to family but, the basic ingredients or the flavor will never change drastically. Every time I go to my hometown in India I get a full year's supply of homemade masala from my mother-in-law as well as my mother. It is very easy to make, it can be stored for several months, and the most important thing....a little goes a long way!

Ingredients:
Dhane (Coriander seeds) 1 cup
Jeere (Cumin seeds) 1/4 cup
Teel (White Sesame seeds) 1/3 cup
Lavang (Cloves) 2 tbsp
Badi Elaichi (Big Cardamom) 2 tbsp
Dalchini (Cinnamon sticks) 2 tbsp
Kaale Mire (Black peppercorns)2 tbsp
Dagadphool (Lichen) 2 tbsp (skip it, if unavailable)
Tamalpatra (Bay leaf) 1/2 cup
Oil to roast the spices about 1-2 tsp

Method:
In a pan or kadhai, heat the oil and roast all the spices together till they turn dark in color.The color should be a very dark brown in order to get a good color to the masala. Make sure to keep stirring to avoid burnt spices.Once roasted, let cool and then pass through a grinder to make a powder.
This is how the masala will look when its ready....

Update:
There has been a lot of confusion regarding kaala masala/goda masala, so I tried to find out more on this. According to my research, the proportion of coriander seeds, cumin seeds, elaichi, and dalchini (garam masala ingredients) is more in kaala masala and that generally, dried coconut (khobra) & sesame seeds are not used. Also, the spices are toasted to a more darker colour to make Kaala masala. Hence, goda masala is slightly lighter in colour than kaala masala. Again, this may vary family to family. My mom's recipe of Goda masala skips the dried coconut only because, coconut starts giving out an oily smell if kept for too long.
I have modified my post accordingly and I hope this will clear some of the confusion created by my post.

Sabudana (Sago) Wada

2007-06-01T15:46:00.000-07:00

Sabudana Wada is my all-time favourite Maharashtrian dish! In Pune (Maharashtra), there are a lot of places where you get hot, delicious Sabudana Wada. It is very easy to prepare and requires very little preparation. Sabudana (Sago in English), is normally associated with fasting, and so naturally, Sabudana wada is popular on such days. But any other day is just as good to enjoy this comforting food. In fact, as far as I remember, I have never made it during a fast...but then I don't even remember the last time I kept a fast ;). Anyhoo, just go ahead and try out this recipe when you are bored of the same old, same old, and I guarantee that you won't be disappointed.
This is my entry for Nupur's 'S' of Indian Vegetables (I hope she will accept this one as there really aren't that many veggies in here). Since this is a Maharashtrian recipe, this is also going for RCI- Maharashtrian Cuisine.

Ingredients: (makes about 20 wadas)
Sabudana (soaked in water for at least 5-6 hours) 1cup
Boiled Potatoes 1 medium
Daanyacha koot (roasted peanut powder) 2 tbsp
Cilantro chopped 1 tsp
Cayenne pepper 2-3 tsp (as per taste)
Salt
Oil for frying

Method:
To make Sabudana wadas, it is extremely important that the sabudana is soaked properly (at least 5-6 hours) in water. Rinse the sabudana in water and leave water just enough to cover. Once soaked, the sabudana will puff up and be soft to touch.
Boil 1 medium sized potato. Mash it and add to the soaked sabudana. Add roasted peanut powder, cayenne pepper, salt and chopped cilantro and mix together. You can also use green chillies instead of cayenne pepper. Check for taste. Now, make small flat patties and fry in oil till golden brown. Serve hot with green chutney.

To make green chutney:
Grind together green chillies, lots of cilantro, a tsp or two of roasted peanuts and 1 tsp of jeera. Add salt and a little plain yogurt and serve.

Jackfruit Kababs --- JFI

2007-05-31T15:45:00.000-07:00

I love Jackfruits! So, when Jai & Bee of Jugalbandi announced that they had chosen this amazing fruit for JFI-May, I was more than thrilled!! Jackfruit or 'Fanas' as it is called in Marathi can be seen in abundance in the months of May-June in India. Our summer shopping trips were never complete without the purchase of some sweet ripe jackruit (which we call 'Gare'), from the 'thelas' (handcarts) that used to be parked on the roadside, proudly displaying their treasures!
I also love the green raw jackfruit, more than the ripe one frankly. It has a very meaty texture and one needs to develop a taste for it. It is also difficult to cut through the fresh green jackfruit. I remember my mom dipping the knife in oil and smearing some oil on her hands before she cut it. It was a tedious task, but thanks to the canned jackfruit available here, all I have to do is open it with a can opener! Much simpler, right ? :)
My mom used to make a very spicy and delicious curry with raw jackfruit, which I love! But it is a little time-consuming and I did not have enough time to make it this time. So I chose an appetizer recipe from my mom's diary which is relatively quick to prepare and sinfully delicious! Enjoy!!

Jackfruit Kababs
Ingredients: (makes 12 kababs)
Raw Jackruit (1 can) or about 250 gms fresh
Chana dal 1/4 cup
Jeera (cumin seeds) 1/2 tsp
Kaale mire (black peppercorns) 1/2 tsp
Cloves 3
Cinnamon 1/2 a stick
Ginger 1" piece
Garlic cloves 2 big
Onion 1 medium sized
Red dry chillies 1
Green chiilies 1-2 (as per taste)
Cilantro 1-2 tsp
Water about 1 cup
Salt

Method:
If using fresh jackfruit, peel and chop it. For canned, just drain out the liquid. In a saucepan, put to boil the jackfruit pieces in the water along with half an onion, green and red chillies, dal, ginger, garlic, jeera, cloves, peppercorns, cinnamon and salt. Simmer till tender and then let all the liquid evaporate completely.

Grind to a fine paste in a blender/food processor. Remove the spices that are difficult to grind. Mix remaining onion (chopped finely) and cilantro. Check for taste. Add a little cayenne pepper if its not spicy enough. Mix well and then make small flat patties. These can then either be deep fried in oil or baked in the oven. I generally bake them in a preheated 375 degrees oven till they are golden brown (this can take a while, say 40 mins). Serve with mint chutney.

(This picture was taken in hurry and hence not great, but I assure you the recipe is very good and it looks better than in this picture...)

Ratalyacha Kees (Grated Stir-fried Sweet Potato)

2007-05-25T18:37:00.000-07:00

'Ratala' which is the Marathi name for 'Sweet Potato' is a starchy root vegetable. It is relatively low in calories and has no fat or cholesterol. It is rich in beta-carotene, and has five times the recommended daily allowance of vitamin A. It is also loaded with potassium. More on the Sweet Potato here.
When I first came to the US, I had great confusion regarding this vegetable. I am sure you are curious as to why...well, I knew this vegetable as 'Ratala' in my native language and as 'Sweet Potato' in English. So whats the problem, right? The problem was that the Sweet Potato is called 'Yam' in the US of A and the 'Yam' as Sweet Potato! So much confusion! Finally, I turned to a source which I knew would not let me down...Google, and as was expected got all the answers I needed. What a happy ending! :)
Moving on...'Ratala' for Maharashtrians is always associated with fasting (Upaas). It is one of the few vegetables that is allowed to be consumed during a fast.Some of the few days when a majority of Maharashtrians observe a fast are Ekadashi, Mahashivratri, Sankashti chaturthi, etc...
When I was growing up, I used to love it when my mom & dad were fasting. There were two good reasons for this; one, I would not have to eat poli- bhaaji (chapati -vegetable), and two, the spread that was laid out on the table during a fast was much more delicious...there used to be 'ratalyacha kees', sabudana (sago) khichadi, 'kakdichi koshimbir' (cucumber salad), 'daanyacha ladoo' (peanut laddoo-- I will post this recipe soon), 'upaasachi batata bhaaji' (stir- fried potato)...I think you get the picture. All the dishes were generally cooked in homemade ghee and the minimal of spices were used, mainly, green chillies cumin seeds and salt! It was a feast in itself!!! And I am sure you are wondering as to why is this called a 'Fast'? ;) But we have a saying to justify our behaviour, 'Ekadashi ani duppat khaashi' , which simply means that during a fast, people eat double of what they normally would eat. I must warn you though, that eating huge quantities of these dishes on a single day might give you a little bit of acidity due to the generous use of crushed peanuts.
My husband and me both enjoy these recipes frequently even if we are not fasting. They sometimes make for a quick breakfast or brunch and are always delicious. So today, as part of Nupur's 'R' of Indian Vegetables, I am going to share my recipe for 'Ratalyacha Kees' which is nothing but stir-fried grated Sweet Potato. This recipe is also going for 'RCI- Maharashtrian Cuisine'.

Ingredients:
Ratali (Sweet Potatoes) 2
Jeera (Cumin seeds) 1 tsp
Hirvi Mirchi (Green chillies) 2-3 chopped
Crushed peanut powder 1 -2 tbsp
Oil / Saajuk Tup (ghee) 1 tbsp
Salt as per taste
Kothimbir (Cilantro) to garnish

Method:
Wash the sweet potatoes thoroughly, wipe them dry with a cloth and then grate them. You can either peel the skin off or leave it. I generally do not peel off the skin. Make sure that if you are not going to cook the grated sweet potatoes immediately, cover them with water like this...

In a pan/kadhai, heat the oil/ghee. Add the jeera and then the green chillies. Fry for a minute or so, and then add the grated sweet potatoes (make sure to squeeze out the water from the potatoes before adding to the pan). Mix well, cover with a lid and cook for about 3-4 minutes till white steam escapes from the pan. Once cooked, add the crushed peanut powder (make sure the peanuts are roasted), and salt to taste. Garnish with cilantro and serve hot. To enjoy it even more, serve a little plain yogurt on the side.

Masaale Bhaat (Masala Rice)

2007-05-21T13:37:00.000-07:00

This post is in continuation of my previous post for 'Quick Tomato Saar'. Masaale Bhaat is one of the traditional Maharashtrian recipes. The word 'Masaale' refers to the generous use of 'Kaala (Goda) masala in this recipe, and 'Bhaat' means rice in Marathi. There are several variations to making Masaale Bhaat, the most common being using 'Tondli (Tindora/Indian Ivy Gourd)', in which case it is also called 'Tondli Bhaat'. Masaale Bhaat is so full of flavor that it can be enjoyed just like that with a dollop of ghee. The most popular combo of course, is that with 'Tomato saar'. Jazz it up with some paapad (poppadom) and a lemon wedge and you will find yourself in seventh heaven!

Ingredients: (serves 2)
Tandul (Uncooked Rice) 3/4 cup
Tondli (Tindora) 1/4 cup (fresh or frozen)
Kadhipatta (Curry leaves) about 3-4
Kaaju (Cashews) 2 tbsp
Hirvi mirchi (green chilli) paste 2 tbsp (adjust to your level of spiciness)
Kaala/Goda masala 2-3 tbsp
Water 1.5cups
Salt as per taste
Oil 1 tbsp
Mohri (Mustard seeds) 1 tsp
Jeera (Cumin seeds) 1 tsp
Hing (Asafoetida) 1/2 tsp
Haldi (Turmeric powder) 1tsp

To Garnish:
Naral (Grated coconut)
Kothimbir (Cilantro) chopped

Method:
Wash the rice and keep aside. In a pressure cooker pan or any regular pan heat the oil. Once the oil is ready, prepare fodni/tadka with mohri, jeera, hing and haldi. Then fry the kadhipatta leaves and the cashews for a minute. Next, fry the tondli/tindora in the fodni for a minute or so and then add the washed rice to it. Fry the rice a little and then add water. Mix in the chilli paste, kaala masala and salt. Check for taste. A useful tip in deciding whether the spices are right, is that, the color of the water should be dark brown, and when tasting the water it should be a little strong and salty than what you normally would have. Once the taste is right, close the lid of the cooker and cook for 2 whistles. If not using pressure cooker, just cover the pan with a lid and cook until rice is cooked. Garnish with grated coconut and cilantro and serve hot with a dollop of ghee.

Variations:

Use green capsicum instead of tondli.
Small eggplants are also quartered and used sometimes.
Even a mix of veggies can be used.
To add more flavor, make paste of ginger, garlic, green chillies and cilantro and add to the rice.

Quick Tomato Saar

2007-05-16T11:39:00.000-07:00

My entry for Nupur's 'Q of Indian Vegetables' is 'Quick Tomato Saar'. Tomato Saar is a very popular, Maharashtrian version of a soup. It is commonly found on the menu of engagement functions, weddings, naming ceremonies, etc. Normally, meals on auspicious/festival days are prepared sans onion and garlic and hence, Tomato Saar is an all time favorite on such days. This sweet & sour soup is generally served along with the very traditional 'Masaale Bhaat' or Pulav and is a crowd pleaser. So, the next time you have an impromptu potluck or if you are craving for something simple and quick, try out this appetizing 'Quick Tomato Saar'.
The traditional way of making the Saar involves cooking the tomatoes, cooling them, then running the tomatoes through the food processor and straining out the seeds...whew!! It could take a while to get the tomatoes prepared; and though I do go the traditional way, when I am tired and hungry, I just don't have the patience. So this is where the 'quick' part comes in...
Instead of using fresh tomatoes I use 'Campbell's Low Sodium Tomato Soup' ! It makes life really easy and lunch/dinner really 'Quick'!! :)

Ingredients: (serves 2)
Campbell's Tomato soup-Low sodium 1 small can
Water 1 cup
Cayenne pepper 1-2 tbsp (adjust to your liking)
Sugar 2 tsp
Salt as per taste
To garnish:
Saajuk tup/ghee (clarified butter) about 1 tsp
Jeera (Cumin seeds) 1 tsp
Hing powder (Asefoetida) 1/2 tsp
Grated coconut about 2 tbsp
Cilantro

Method:
Empty the can of soup in a saucepan. Mix in the water to thin it out. Tomato saar is generally not very thick. Next, add the cayenne pepper, sugar and salt. Heat the saar and bring to a boil. Check for taste. You should get a sweet & sour taste.
In a separate small kadhai, heat the ghee(tup) to make the fodni/tadka. To this add the jeera and the hing powder. Pour this over the Tomato Saar. Garnish with grated coconut (I use frozen coconut) and cilantro. Serve hot.
Now wasn't that quick? ;)

We had the Tomato Saar with 'Masaale Bhaat', of which I will write in my next post.

Variations:

You can replace the sugar with gul (jaggery). Also, in this case, do not add cayenne pepper. Add coarsely crushed black peppercorns instead, to the fodni (tadka). This is how my mother-in-law prepares it.
Instead of using grated coconut, use coconut milk. It gives a creamy texture to the Saar.

Pineapple-Pecan Upside Down Cake--- MBP- Something Sweet

2007-05-15T11:37:00.000-07:00

Yesterday, 14th May, was my hubby, S's, birthday. This was the perfect occasion for me to try out the Pineapple-Pecan Upside Down cake, for which both S and me were craving for a long time. Actually, it was S who first came across this recipe on Trupti's 'The Spice Who Loved Me'. Since then he has been asking me to try it out, but, for some reason or the other it never happened. Finally, yesterday I decided to surprise S with this deliciously mouth-watering cake which was originally posted by Burekaboy of 'Is-that-my-bureka?'. This is my entry for Coffee's MBP: Something Sweet.
I just made one change to the recipe...instead of using 1/2 cup AP flour + 1/2 cup cake flour, I used 1/2 cup AP flour + 1/2 cup whole wheat flour (atta).
The result was mind-blowing and the whole wheat flour worked very well in the recipe! This cake is soooooooo delicious that I had a tough time waiting for S to get back from work and cut the cake before I could eat it.
Awesome!!!

Paalak Dahiwade

2007-05-11T11:09:00.000-07:00

Friday is already here and I realized that I still haven't sent in my entry for 'P of Indian Vegetables'. I had planned for this recipe a long time back but I had a hectic week, with my hubby traveling, and me being invited for lunches & dinners by my friends...so I had absolutely no reason or inspiration to cook :) I must say I got really pampered with all my friends insisting that I take a break and not cook anything. Lucky me!!! Finally, today morning I decided to try out my recipe and take it for lunch to another friend's place.

The first thing that I think of when I think of the letter 'P' is 'Paalak' (Spinach in English). Nutritionists believe that 'Paalak' is a rich source for iron and vitamins A, C, & E and several antioxidants; hence an absolute essential food in our daily diet. Both my hubby and me love it!! Its a regular in our house. When I was growing up, my parents never ceased to explain the importance of including green leafy vegetables in our diet, and no excuse was ever acceptable for not eating it. But the reason that convinced me the most as a kid was that I would get those envied pink cheeks... :)
So without further rambling I would like to introduce my recipe for 'P of Indian Vegetables'--Paalak Dahiwade (Spinach dumplings in yogurt sauce)! 'Dahi' is the word for yogurt in Marathi/Hindi and 'wade' means round flat dumplings. This is a very easy recipe and something different when you are tired of eating the regular dahiwade(Urad dal dumplings in yogurt sauce). 'Dahiwade' is the perfect recipe for those hot summer afternoons when you don't want to eat a lot of spicy masala dishes. My parents have lived in Madhya Pradesh for many years and this is where my mom learnt this recipe. It goes very well as a side dish or as a snack and is best served chilled. So, with the temperatures soaring, I thought of kick starting my summer with a generous serving of chilled 'Paalak Dahiwade'.

Ingredients:
To make the Wade: (makes about 12 medium sized wade)
Chopped paalak (fresh/frozen) 2 cups
Besan (chickpea flour) about 10 spoonfuls
Cayenne pepper about 2 tbsp
Salt as per taste
A pinch of baking soda (optional)
Oil to fry

To make the Dahi:
Plain dahi (yogurt) about 4-5 tbsp
Water to thin out the dahi
Ginger & green chilli paste about 1 tsp
Sugar 1-2 tsp depending on how sour the yogurt is
Salt as per taste

To Garnish:
Jeera (Cumin) powder
Cayenne pepper
Imli (Tamarind) chutney
Cilantro
Method:
To make the dahi, beat the dahi (yogurt) till it's smooth and lump-free. Then add water to it until you get a sauce like consistency. If by mistake you add too much water, just add a little more dahi to it and mix it in. Next add salt, sugar and ginger-chilli paste to it. Mix well and check for taste. Keep aside.

The next step is to make the 'wade'. Take the spinach, wash it and chop it finely. If using frozen spinach, thaw it and squeeze out the excess water. To the chopped spinach add salt, cayenne pepper and soda. Next, mix in the besan so as to make a batter. Do not add water while doing this otherwise the mixture will get too watery. The moisture in the washed spinach is enough to make the batter. The batter should be of a consistency where you can make flat balls out of it and fry them in oil. Heat oil in a pan/kadhai. Once the oil is heated, make round flat balls and fry them until they turn golden brown. Remove and drain excess oil by placing them on a tissue paper.

Make sure to fry the wade immediately after the batter is ready, otherwise, it will get watery.
The final step involves the soaking of the 'wade' in the 'dahi'. Place the wade in a bowl and pour the prepared dahi over them. Make sure that all the wade are covered with the dahi. Cover it and put it in the refrigerator for 2-3 hours at least till the wade soak in the dahi completely. The longer you keep them the better they will absorb the dahi. It can also be done overnight.

To serve the 'Paalak Dahiwade', sprinkle a little bit of cumin powder and cayenne pepper over them, drizzle some tamarind chutney on top, garnish with some cilantro and just chill!

Note: If you think that all the dahi has been absorbed into the wade, then just make some more before serving and pour over individual bowls.

Varanphala---Whole wheat pasta in curry

2007-05-04T17:44:00.000-07:00

Its a month now since my first post and I am really glad that I started my own blog! I am grateful to fellow-bloggers for their encouragement & appreciation! Since I started my blog with a Maharashtrian dish and its been a while since I posted one, I thought that this was a perfect occasion to share another of my favorite. The recipe that I am sharing today, was one of my preferred foods as a kid when my liking towards vegetables was limited. Whenever my mom asked me what I wanted for lunch/dinner, I would promptly reply, 'Varanphala'! This recipe uses the maharashtrian kaala masala and it is the ultimate one pot comfort food!
Varanphala, or 'Brown Pasta Sauce', as my 4 year old nephew calls it, is made using whole wheat flour and cooked toor(tuvar/arhar/yellow lentils) dal. 'Varan' means cooked toor dal in marathi and 'phala' which means fruit, refers to the diamond shaped pasta made from whole wheat dough that are cooked in the dal. Varanphala is pretty simple to make and ideal for days when you have run out of groceries. It can be served as brunch, lunch or even dinner. It is also popular in Gujarati cuisine and is called 'Dal Dhokli'. The way in which it is made can differ from family to family but the taste is always equally good and comforting. I have two different styles of making varanphala...one being my mother-in-law's recipe and the other being my mom's. Recently I had varanphala at a friend's place and she had a completely different way of making it, though equally delicious! I am going to list all 3 styles in this post and I hope everyone finds their favorite!

Ingredients:(serves 2)
To make the Varan:
Cooked toor dal 1 cup
Kadhipatta leaves (curry leaves) 2-3
Tamarind pulp about 2-3 tbsp(readymade or homemade)
Gul (jaggery) 3-4 tbsp
Mohri (mustard seeds) 1 tsp
Jeera (cumin seeds) 1 tsp
Hing 1/2 tsp
Haldi (turmeric powder) 1 tsp
Lal mirchi powder (Cayenne pepper) 1-2 tsp
Kaala masala 2 tsp
Oil 1 tbsp
Water about a cup or two

Note: To make the tamarind pulp at home, soak dried tamarind (about the size of a ping-pong ball) in about 1/2 cup water for about an hour. Before using, squeeze out the pulp from the tamarind into the water and use the water to season any dish.

To make the Phala:
Whole wheat flour (atta) 1 cup
Water to make the dough
Salt 1/4 tsp
Cayenne pepper 1/4 tsp
Ajwain (Carom seeds) 1/4 tsp

Method :
First step to make varanphala is to cook the toor/tuvar dal. Wash the dal and add about 1&1/2 cup water and 1/2 a tsp of haldi and cook in pressure cooker for upto 3 whistles. While the dal is cooking, prepare the dough for the 'phala'. Take the atta, add salt, cayenne pepper and ajwain and then knead the dough as you would to make chapatis. Keep aside.
Once the dal is cooked and out of the pressure cooker, heat the oil in a kadhai. Add the mustard seeds. Once the seeds start crackling, add the cumin seeds, hing and haldi powder. Next, add the curry leaves and then mix in the cooked dal. Pour some water to thin it out a little. Season the dal with salt, cayenne pepper, kaala masala, tamarind pulp and jaggery. The taste of this varan should be sweet & sour. A variation to this would be to add more jaggery than tamarind pulp or vice-versa. The jaggery can also be skipped totally. Make sure that you add adequate water to the dal as the 'phala' or pasta has to be cooked in it. Taste the dal and adjust seasoning. Bring to a boil and then reduce the heat and let simmer. The varan should look like this..

The next step is to make the 'phala'. Take a small ball of the dough, like so...

Roll out a thin chapati out of it, like this...

Now take a knife and cut into diamond shape as follows...

Add these to the simmering dal, cover and cook for about 5 mins.

'Varanphala' is ready to eat once white steam starts escaping the covered kadhai. Be sure to enjoy it hot with a dollop of ghee. Varanphala starts to thicken as it gets cold so make sure to eat it hot!

Variations to make the 'Varanphala':
Instead of adding cayenne pepper and ajwain, make the dough using jaggery water. For this, simply soak about 2 tbsp jaggery in some water and use this water to knead the dough.The procedure for making the varan is same.

The other variation is to omit the jaggery in the dal and instead, add a paste of dried coconut and cumin seeds. The 'phala' are made using the ingredients listed above.

Also, instead of using just toor dal, you can use a mixture of dals. Take equal quantities of toor, chana, split moong(yellow), and split masoor( pink in colour) dals and cook together in pressure cooker.

Noodle Bhel

2007-04-27T15:07:00.000-07:00

'N of Indian Vegetables' sure was a tough one for me. I don't know why but somehow I just went blank on veggies starting with 'N'. Finally, I remembered this recipe called 'Noodle Bhel', which I had come across in a newspaper 2 yrs back. I never really got to reading the recipe in detail and so with just an idea of the main ingredients, I made my own recipe. This simple dish is deliciously mouthwatering, can be altered to one's taste and liking easily, and can be served as a salad or a snack.

Ingredients:(There is no strict measure for ingredients in this recipe so use as per your liking)
Sprouted green mung beans
Maggi noodles (masala flavor) 1 packet
Chopped onions
Chopped red capsicum
Chopped cabbage
Grape tomatoes halved
Tamarind chutney (I used the readymade tamarind-date chutney by Swad)
Chaat masala
A little bit of cayenne pepper
Salt to taste
Olive oil

Method:
The first thing required to make this bhel is sprouted green mung beans. It generally takes 1-2 days the way I do it. First wash the mung beans and then soak them for about 4-5 hrs. Then drain of all the water and spread the beans on a cloth or tissue towel till they are completely dried. Then line a plastic bowl with tissue paper, place the mung beans in it, cover it with the tissue and keep it in the oven to sprout.
Once the beans are ready, the bhel is a snap to make.Take the sprouted mung beans in a bowl. You can either use them directly or sautee them in a little bit of oil to get rid of the raw taste. I used raw beans and it looks like this...

Now, break the noodles. Reserve the masala included in the packet for later.In a pan, heat a little bit of oil and fry the noodles till they turn a little crispy and brown.They will look like this...

Add these noodles to the mung beans. Next, sautée the onions, capsicum and cabbage in a little bit of olive oil and add them to the beans. Cooking the veggies is optional. They can be added just like that.Then add the halved grape tomatoes.Sprinkle the reserved maggi masala powder, chaat masala, cayenne pepper and salt over the salad. Pour the tamarind chutney and toss the bhel. And thats it...Noodle Bhel is ready to serve!
The best part of this bhel is that the ingredients can be added or skipped according to one's liking and this is a delicious way to make kids gulp down their veggies. This is how the final product looks...Enjoy!

Eggless Strawberry Cake

2007-04-26T11:04:00.000-07:00

This is my first post for a dessert and I am proud to say it is a cake! Sounds silly, I know...but this is my first attempt at baking and I am really happy to see positive results. It all started with me buying an electric beater. Its been a long time since I have been planning to add this to my collection of kitchen gadgets and finally it happened last Sunday. I was so excited that I couldn't wait to use it. I wanted to bake a cake pronto but I didn't have eggs at home. I didn't have the patience to run out to the store and get them and so i started searching for a recipe for egg less white cake. A lot of the recipes suggested using condensed milk, which also I didn't have at hand. After a long search I finally found this recipe which was pretty straightforward. I also had some fresh strawberries which I wanted to use. So using the white cake recipe I created my own strawberry cake. The end result was surprisingly good and i did not miss the eggs one bit.
The source for the recipe for egg less white cake was Cooks.com.
My version of the cake :

Ingredients:
3.5 tbsp unsalted butter at room temperature
1.25 cups plain flour
1/4 tsp salt
1/4 tsp vanilla extract
1/2 cup sugar + 1 tsp for strawberries
2.5 tsp baking powder
1/2 cup milk
1 cup fresh strawberries chopped
a few drops of lemon juice

Method:
Sprinkle 1 tsp sugar and lemon juice on chopped strawberries and keep aside. This will bring out the juices from the strawberries and make them a little moist. Sift together the baking powder, salt and flour.Next, cream the butter and sugar. Then add a little flour to the butter and sugar mixture. Mix it and then add a little milk and mix. This way, add flour and mix alternately. Finally, fold in the strawberries to the batter using a spatula. Grease and dust baking pan with butter & a little flour to prevent cake from sticking. Bake in a 375 degrees F preheated oven for about 35-40 minutes. Remove from oven and let cool before cutting pieces.
Enjoy cake with a cup of chilled milk!

Matar Kababs

2007-04-20T11:30:00.000-07:00

Last week I missed the 'L of Indian Vegetables' event. I had a couple of recipes on my mind, but somehow did not manage to get my grocery done in time...blame it all on my laziness!:) But this week I am back!
'M of Indian Vegetables' brought to my mind a variety of recipes ranging from brunch items to entrees to appetizers. I finalized on an appetizer dish made with a 'M' vegetable which is extremely versatile and popular in Indian as well as International Cuisine. Any guesses? It is the famous 'Matar'!!! Known as 'Peas' in English, it is the simple solution to add color and crunch to any recipe. I use 'Matar' in rice, curries, pasta, soups ...., in short, in anything & everything.
My entry for this week's event is 'Matar Kababs'. I found this recipe in my mom's diary of recipes. I don't know the original source of this recipe. My mom has been maintaining this diary since she got married.She has written recipes she found new at the time as well as the traditional & tried -out dishes. Staying away from home in a different country, this is certainly the most prized possession I have,which also comforts me with the feeling that my mom is always with me...
My recipe of Matar Kababs is very easy and quick to make. I have entertained with this appetizer and I can assure you that these kababs disappear from the platter in minutes! So be prepared...

Ingredients: Makes 8 small kababs (This is just a guideline--the quantities and size can be adjusted according to liking )

Matar (peas) about 1 cup(fresh or frozen)
Besan (Chickpea flour) 2 tbsp
Green chillies paste 1-2 depending on how hot they are
Garlic-Ginger paste about 1 tsp
Salt to taste
Kasmiri garam masala-- about 2 tsp --recipe follows

Method:
To make 2 tsp of Kashmiri Garam Masala you will need---
Equal quantities of :
Coriander seeds 1/4 tsp
Cumin seeds "
Cloves "
Black peppercorns "
Cinnamon stick about 1/4 inch stick
Nutmeg powder 1/4 tsp
Big Cardamom 1
Grind all these spices together to a powder. Excess can be stored and used in any curry.

To make the Kababs:
Put the matar in the food processor and coarsely mash them. If using frozen matar, thaw them and drain out excess water first.Make sure that you do not make a smooth paste. To this, add the garlic-ginger paste,green chilli paste, salt, besan and the kashmiri garam masala. Mix together, taste for seasoning and and adjust. This is how it will look...

Make small balls of the mixture, flatten them a little. The original recipe asks to deep fry these kababs, but I bake them in the oven. Preheat the oven to 350 degrees F. Brush a little oil on both sides of the kababs and bake them until golden brown in color. It takes about 20-25 mins. Make sure to flip them in between to finish cooking.
Before serving, insert toothpicks in each kabab to make it easier for the guests to enjoy them. Alternatively, you can also soak some toothpicks and make a skewer of these kababs and then bake them. Serve with ketchup or green chutney .

Another interesting way to serve these matar kababs is to make sandwiches/burgers. Replace the usual pattie with a matar kabab. Top it with sliced tomatoes, onions , lettuce leaves, mayo & mustard or green chutney. Enjoy as brunch, lunch or even a light dinner!

Lettuce Salad

2007-04-16T13:28:00.000-07:00

Inspired by the salad recipes on the many food network shows where chefs/cooks make fresh salads with a variety of ingredients , I decided to make one for lunch today. My recipe is a mix of different recipes and made with ingredients that I already had at hand. I could not believe the full bodied taste a simple dressing made of lemon juice, honey and olive oil could impart to a salad! Unfortunately I did not manage to take a picture as i was not sure how it would turn out, but i will put up one the next time I prepare this salad, which will be soon.

Ingredients :
Romaine Lettuce about a cup and a half
1 Tomato chopped
A little onion chopped lengthwise
Green olives about 1/4 cup
Dried cranberries a handful
Roasted red peppers 3-4
Crumbled feta cheese about 1-2 tbsp
Cannellini (white) bean about 2 tbsp

Dressing:
Lemon Juice about half a lemon
Honey 2-3 tbsp
Olive oil 1 tbsp
Salt to taste
Black pepper powder

Method:
Chop the lettuce leaves and put in a bowl. To this add the chopped tomato and onion. Chop the green olives and roasted red peppers and add to the lettuce. Mix in the cranberries. Drain the cannellini beans, place them under running water and rinse them off a little ( a tip I learned from 'Everyday Italian') , then add to the salad. Add the crumbled feta cheese.
Then make the dressing by mixing together the lemon juice, honey ,olive oil, salt and pepper. Whisk together and pour over the salad. Toss the salad and serve.

The salad has an amazing sweet & savory blend and can be enjoyed by kids as well as adults.
I am really glad that I tried out this salad.

Sweet & Spicy Cabbage

2007-04-10T18:27:00.000-07:00

Today i had one of my favorite veggies for lunch--cabbage. I just love it! It is so versatile.I have 2-3 different versions of cooking cabbage.But today i am going to share the recipe that my mom makes and its my favorite!

Ingredients:
1/2 a cabbage (about 2 cups) chopped
2 tbsps chana dal soaked in water for about 30 mins.
Jaggery 2-3 tbsps (may be replaced with brown sugar)
Cayenne pepper 2 -3 tsps
Mustard seeds for tadka
Hing(Asefoetida)
Turmeric 1 tsp
Oil about 1 tbsp
A little cilantro to garnish

Method:
In a pan/kadhai,heat the oil. Once ready, add the mustard seeds. When the mustard seeds begin to crackle, add a little bit of hing and turmeric powder. Then add the washed and chopped cabbage to the tadka. Mix in the soaked chana dal at this point, add a little water and cover to cook. Once the cabbage is cooked and all the water has evaporated, add cayenne pepper and jaggery. Mix well. It is ready to serve once the jaggery is well incorporated and there are no lumps visible. Garnish with cilantro.
This recipe is a little sweeter than usual recipes but the cayenne pepper balances the taste wonderfully and i am sure nobody will mind the sweet. Serve with hot chapatis and raita....yum! Pure nostalgia!!!

My First Recipe

2007-04-05T13:30:00.000-07:00

Welcome to Bhaatukli!
'Bhaatukli' in Marathi is the word for small kitchen utensils and accessories that little girls use to play 'house'. My love for cooking started with bhaatukli and hence the name. I was always whipping up some tasty dish in my pretend kitchen with my bhaatukli. Growing up, my mom encouraged my sister and me to learn to cook and thanks to her , today, we both love creating and trying out different recipes. On Bhaatukli i would like to share recipes that i have been eating as a child and those that i have attempted in the past 2 & 1/2 yrs of my marriage. i am always on the lookout for new recipes and my mom as well as my mother-in-law are a never ending source for lip-smacking delicacies. I also spend a lot of time surfing the net to search for different recipes and while doing so i stumbled upon Nupur's 'One Hot Stove'. I was really impressed and inspired by her blog and read it regularly since. My sister told me about Indira's 'Mahanandi' and i was hooked on to reading her blog as well. These two blogs have really inspired me but the real credit goes to my husband for pushing me to start sharing my recipes.
So ....Bon Appetit!!!

My first recipe is a very simple maharashtrian recipe. I thought of penning it down after reading about Nupur's 'K of Indian Vegetables". The first recipe that popped into my mind was kadhi-khichadi. This combo is a favourite in my house when we are in a mood for something quick and light. This dish is especially apt for those gloomy winter nights...a bowl of piping hot kadhi and a serving of khichadi with a dollop of homemade ghee can put you right back on track.
Kadhi is made from buttermilk and is a hassle free recipe that can be enjoyed with khichadi, which is basically a type of rice, or chapatis. But the problem was that there was no vegetable included in this recipe. So i thought of a variation of kadhi which includes spinach.This will also be my recipe for JFI_WBB -green leafy vegetables event.

Recipe for Spinach Kadhi ( taakatli bhaaji)
Ingredients : serves 2
Chopped spinach leaves (fresh or frozen) 1 cup
Buttermilk 1 cup
Besan (chana dal flour) 2 tbsp
Kadhi patta leaves(curry leaves) 2 -3
Peanuts (optional) 1 tbsp
Dry red chillies /green chillies 2-3
Garlic cloves 3
Mustard seeds 1 tbsp
Cumin seeds 1 tbsp
Sugar 1 tsp
Oil
Hing powder
Cayenne pepper ( if not using green chillies) 1 tbsp
Salt
Method :
Take the buttermilk in a bowl. Add sugar and salt according to taste. If the buttermilk is too sour , increase the sugar quantity.Take 2 garlic cloves, chop them finely and add to the buttermilk. Now take the besan and mix it with a little bit of water to make a smooth paste and add it to the buttermilk. Stir well.
In a saucepan/ kadhai , heat about a 1/4 tsp of oil. Once it is ready add just about 1/4 tsp of mustard and cumin seeds. The remaining seeds are used later to prepare separate tadka for the kadhi. Once the mustard and cumin seeds start to splutter, add a little bit of hing (asafeotida) powder and then the kadhi patta leaves.Fry for a minute. At this point add green chillies if using them,otherwise add the peanuts.Then add the chopped spinach and a little bit of water. Let the spinach cook.Once it is cooked and all the water has evaporated add the buttermilk to it. Add cayenne pepper, salt if needed and let it come to a boil.Once the kadhi comes to a boil turn of the heat. If the kadhi becomes too thick , add a little bit of water.
In a separate small kadhai , heat about 1/2 tbsp of oil for the tadka. Add the remaining mustard and cumin seeds.Chop the remaining garlic clove into small pieces and add to the tadka. Next add the dried red chillies and fry for a minute. If using green chillies, omit the red chillies in the tadka. Once the garlic cloves turn golden brown turn off the heat and pour this tadka over the kadhi. Serve hot with khichadi , plain rice or chapatis.

Tip: To enhance the colour of the garlic pieces in the tadka sprinkle a little bit of cayenne pepper on them.