Love Of Cooking

Misal Pav

2010-04-04T19:25:00.001-04:00

Its been a month since I wrote my last post. I have missed out on so many wonderful recipes from my blogger buddies. Cant wait to see all beautiful posts I missed.

Today I am back with a recipe which tastes best when it is hot and spicy! If you go to any place in Maharashtra especially Pune or Kolhapur don't miss out eating this tasty dish called 'Misal Pav'. Meaning of word 'Misal' is Mixture. This recipe gets its wonderful flavors by mixing different delicious things. Main part of this mixture is Sabji/Usal made from sprouted Matki/Moth beans. To give a nice spicy kick, we add something called as Tarri/Kat which is actually thin gravy. To top it off we also add mixture/farsan/chivda, curd ,finely chopped onion,coriander.

I would also like to thank my dear blogger buddy Swapna(http://swapnasridhar.blogspot.com//) who has shared this 'Honest Scrap' award with me. Thanks alot dearie for this sweet gesture.

Ingredients:
For making Matki/Moth beans Sabji
1/2 cup matki/moth beans
1 potato peeled and diced
1 onion finely chopped
1 tomato finely chopped
2 tsp red chilli powder
1 tsp garam masala
3 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds/jeera
1/2 tsp turmeric powder

For making Kat/Tarri/Gravy
1 onion diced
1 tomato diced
1 inch ginger
2-3 garlic cloves
3-4 tbsp dry coconut
1 clove
1/2 inch cinnamon
1 tsp cumin seeds/jeera
2-3 black pepper
1 tsp coriander seeds
3-4 tsp red chilli powder
5-6 tbsp oil

For garnishing
1 cup farsan/chivda/mixture
1 onion finely chopped
1/2 cup curd
Bread/Pav

Method:
Making Matki Usal/Sabji -

We need sprouted Matki/Moth beans for Misal. So soak Matki/Moth beans in water for 7-8 hours. Afterwards drain the water and put beans in cotton cloth. Tie the cloth and leave it for another 7-8 hours for sprouting. If you do not have any cotton cloth you can just keep moth beans covered. This will take little extra time for sprouting.

Heat oil in deep kadhai. Add mustard seeds. When they splutter add cumin seeds, turmeric powder, onion. When onion becomes translucent add tomato and fry till tomato becomes soft.
Then add sprouted matki,potato cubes. Add red chilli powder, garam masala,salt. Add 3-4 cups of water.
Cover with lid and let it cook till matki beans are completely cooked and sabji becomes dry. This will take 20-25 minutes to cook.

Making Tarri/Gravy -

Dry roast cumin seeds, coriander seeds, black pepper, clove, cinnamon and coconut.
Heat 1-2 tbsp oil in small kadhai. Also add garlic cloves and onion. Fry till onion becomes golden.
Add tomato and fry till it becomes tender.
Grind all these ingredients to a smooth paste.
Heat remaining oil in deep kadhai.
Add paste formed earlier. Fry for 2-3 minutes. Add red chilli powder.
Add 2-3 cups of water. Add salt. Let this simmer for 5-10 minutes. This gravy should be little hot and oily.

Steps for serving:

Put 1-2 big spoons of moth/matki sabji in a bowl.
Add tarri/gravy on this. Add 2-3 tbsp farsan/chivda. Garnish with finely chopped onion.
If you like curd you can add 1 tbsp curd or squeeze lemon.

Fantastic Misal is ready to be served with Bread/Pav

Mushroom Matar Masala

2010-03-03T22:28:00.000-05:00

Initially I was not a big fan of mushrooms. But my husband loved them alot. So I started eating with him and now I too enjoy eating and making mushroom dishes. Mushroom matar masala is one dish I prepare quite frequently. Its one of my favorite combination.

Ingredients:
3 cups sliced mushrooms
1 cup green peas/matar
1 onion sliced
1 tomato diced
1/2 inch ginger
3-4 garlic cloves
1 clove
1/2 inch cinnamon stick
2 tsp red chilli powder
1 tsp dhania powder
1/2 tsp garam masala
1/2 tsp cumin seeds/jeera
1/2 tsp turmeric/haldi
1/4 cup milk
4-5 tsp oil
salt

Method:

Heat 2 tsp oil in small kadhai. Add cloves and cinnamon.
Add garlic. Fry till it turns golden. Add sliced onion and ginger and fry till onion turns tender. Fry tomatoes till they become soft.
Let this cool down and then grind to a smooth paste.
In a deep kadhai, heat remaining oil. Add cumin seeds and turmeric.
Add puree we prepared. Fry for 2-3 minutes.
Then add milk and mix immediately so that milk does not curdle.
Add peas and mushrooms. Add red chilli powder, dhania powder, garam masala and salt.Mix nicely. Add 1/2 cup of water.
Cover with lid and cook till mushrooms are cooked nicely.

Preparation time : 20-25 minutes

Veg Dum Kofta Biryani

2010-02-23T23:21:00.001-05:00

This is yet another recipe I got from my Bhabhi. I have made some slight changes for my convenience. It has become my favorite biryani now! It does take time to prepare but you will find effort is surely worth. Basic ingredient in its gravy is spinach. For making koftas we will use kabuli chana (Cheakpeas). So this is surely very nutritious too.

Ingredients for Gravy:
1 big bunch of spinach/palak cut lengthwise
2 tomatoes finely chopped
1 big onion finely chopped
1 tsp grated ginger
1 tsp jeera/cumin seeds
2 tsp red chilli powder
1/2 tsp garam masala
1 tsp dhania powder
2 tbsp oil
Salt

Method:

In kadhai heat oil. Add cumin seeds.
When they splutter add onion. Fry for 3-4 minutes till they turn golden.
Add tomato,ginger and fry till they become nice tender.
Add spinach, red chilli powder, dhania powder, garam masala and salt.
Add a cup of water. Let this simmer for 4-5 minutes till nice gravy consistency is formed.

Ingredients for Koftas:
1/2 cup kabuli chana/cheakpeas soaked in water for 5-6 hours
1 onion finely chopped
1 cup coriander leaves
3-4 green chillies
1 1/2 tsp lemon juice
3-4 cloves of garlic
3-4 tbsp besan
Salt
Oil for shallow frying

Method:

Boil soaked kabuli chana till they are cooked.
Spread chana on a cotton cloth for 30-40 minutes till they become dry.
Grind kabuli chana with coriander leaves, green chillies, garlic to a coarse dry powder.
To this coarse powder add onion, lemon juice, salt. Add water just enough to make it moist.
Add besan for binding this whole mixture.
Make small flat koftas with this. Shallow fry them on both sides till they become golden.

Ingredients for preparing Biryani:
1 cup rice
1 tbsp oil
2 cloves
1 bay leaf
1/2 cup milk
1 tbsp butter
1/2 tsp cardamom powder
Salt

Method:

Soak rice in water for 1/2 an hour. Drain water and keep aside rice.
In pressure cooker heat oil. Add clove, bay leaf. When nice aroma comes out add rice. Fry for a minute.
Add water salt and pressure cook the rice.

For layering Biryani:

Heat butter. When it melts add milk and cardamom powder. Bring milk to boil. Keep this aside.
Now for making different layers of biryani take a deep kadhai.
First take small amount of rice and add a layer of rice on the bottom. On this layer make a layer of some koftas. Add a layer of gravy over this. It should cover all the koftas.
Repeat this with a layer of rice, koftas and gravy. Finally on top add again layer of rice.
On the top add milk boiled earlier.
Cover this kadhai with aluminium foil.
Heat pan. Keep this kadhai on pan and heat pan on low heat for 25-30 minutes.

Before serving you can mix all layers in kadhai. But this way your koftas will be broken. So if you like you can also server without mixing.

Preparation time: 1 hour 30 minutes

My Guest post in Deepa's blog

2010-02-17T14:19:00.000-05:00

My Dear friend Deepa has a wonderful blog Foodlyrics with great collection of recipes. She has started really nice initiative of Guest blogging. Every Wednesday she has reserved her blog for guest post. I am really excited that this Wednesday my post is published as guest post in her blog. I have posted a dessert loved by all of us! Please check it at http://www.foodlyrics.com/?p=875

Its really humbling to have my post in Deepa's blog! Thanks alot Deepa. Do explore her amazing blog http://www.foodlyrics.com/

Upasachi Batata bhaji ( Potato Sabji done on fasting days) and Awards :)

2010-02-16T00:18:00.000-05:00

I am completely humbled and overjoyed with beautiful awards showered on me by my sweet blogger buddies.

Nithu (http://nithubala-recipes.blogspot.com/) and Devi (http://fresherscookbook.blogspot.com/) have shared with me this cute 'Smart Food Blogger Award'. Thank you so much both of you !! You have fantastic blogs and it is really encouraging to receive award from you!

Nithu has also shared with me these 'Blog lovin award' and 'Lovely Blog Award'. Thanks to you again dear for remembering me!!

Devi has also shared with me this 'Thank You' Award. So so Sweet of you Dearie!

Swapna Sree (http://swapnasridhar.blogspot.com/) and Suma (http://sumarowjee.blogspot.com/) have shared with me Kreative Blogger award. It means so much to me. Many many Thanks to both of you gals. Keep rocking with your beautiful blogs as always!

I would like to share all these awards with my blogger buddies. Please accept them.:

Jyoti (http://theveggiehut.blogspot.com/)

Aparna (http://ladiesspecialadukkala.blogspot.com/)

Kitchen queen ( http://kattameethatheeka.blogspot.com/ )

Sumathi (http://ammavin-adupankarai.blogspot.com/)

Preety (http://preetyskitchen.blogspot.com/)

Siddhi (http://siddhiscookingexperiences.blogspot.com/)

Pari (http://cooking-goodfood.blogspot.com/)

Swapna Sree (http://swapnasridhar.blogspot.com/)

Suma (http://sumarowjee.blogspot.com/)

I would like to share 'Thank you' award with Nithu (http://nithubala-recipes.blogspot.com/) for all the encouragement. Also I would like to share 'Blog Lovin Award' and 'Lovely Blog Award' with Devi (http://fresherscookbook.blogspot.com/) . Please accept them!

Now coming to todays recipe:

In Maharashtra, there are many dishes made especially on fasting days. To name a few Sabudana/Tapioca Khichdi, Sweet potato fry, Varaiche tandul (Samo rice) are just to name a few. These dishes are so delicious its really hard to fast with such food prepared :) I remember as a child, for me and my bro fasting was just an excuse to relish on all these fantastic dishes. Fasting was left only to my parents :) This potato sabji is something which we always ask our mom to prepare. It is very easy and tastes great just by itself or as side item.

Ingredients:
4-5 medium sized potatoes
1/2 cup roasted groundnut powder (little coarse)
3-4 green chillies cut lengthwise
2 tsp jeera/cumin seeds
2 tbsp finely chopped coriander leaves
2-3 tbsp ghee
salt

Method:

Boil potatoes in pressure cooker till they are nicely cooked.
Peel potatoes and mash them.
In kadhai add ghee.
When ghee melts add jeera, green chillies.
Add potatoes, salt and groundnut powder. Mix well. Fry for 4-5 minutes.
Garnish with chopped coriander leaves.

Preparation time: 20-25 minutes

Homemade Paneer (Indian cheese)

2010-02-09T23:09:00.000-05:00

Weather here is not giving any break from snow and wind chills. With such low temperatures I just dont feel like getting up on weekends. On such lazy mornings, I get little bored of day to day cooking. Only thing which makes me go in the kitchen on weekends is trying something new. If I am doing something different than my regular dishes, I get excited to cook. :) This weekend I decided to make Paneer at home for some wonderful dinner. I have never made Paneer at home before this Saturday and I really wondered why I did not try this before. It is so easy to make Paneer at home rather than buying little costly Paneer from Indian store. Also home made fresh Paneer tastes so much better!

Ingredients:

1/2 gallon (8 Cups) whole milk
4-5 tbsp lemon juice

cheesecloth or thin cotton piece

Method:

Heat milk in a vessel till it boils. Occasionally stir milk to avoid it sticking to bottom.
Just before milk rises, add lemon juice. Stir and switch off the heat.
Stir properly so that lemon juice gets mixed nicely to milk. Soon milk will separate into small curd like granules and water (whey).

The color of whey(water separated) should be greenish yellow. If it is not greenish yellow, it means there is still some fats present in it. Add some more lemon juice in such case.
Let this rest for few minutes. When it has cooled down a little bit ( It should still be warm) drain mixture through cheesecloth or any thin cotton cloth. Paneer will get collected in cloth. Make sure you collect the whey too in some vessel. This whey is nutritious and can be used for making chapati/roti dough. Chapatis made with such dough comes out really soft.Also you can use this whey for making gravys. This water helps making gravys cremy and rich.
Bring edges of cloth together and squeeze it to remove excess water present.
Keep cloth covered panner on a flat surface. Flatten paneer by patting to rectangular shape. Flatten it till you get required thickness.
Put any flat surface on cloth covered paneer. On its top place anything heavy. I had put my pressure cooker filled completely with water. Keep like this for 2-3 hours.
Cut paneer into cubes of required size.

Half gallon of milk will make more than 250 gms of paneer. Enjoy taste of fresh home made paneer!

Preparation time: 20-25 minutes.

Ukadiche Modak ( Steamed dumplings filled with coconut & jaggery mixture) plus an Award :)

2010-02-06T11:55:00.002-05:00

Sankashti Chaturthi is a fourth day of Krishna Paksha(Dark fortnight) during every month in Hindu Calendar. Sankashti which falls on Tuesday is known as specially auspicious. It is called as "Angaraki Chaturthi". This last tuesday was Angaraki chaturthi. On Angaraki Chaturthi many observe fast and have their meal only after moon rise. This is a day we pray to Lord Ganesha. And Ganesh Puja is incomplete without offering of his favorite Modak. This sweet is always prepared as prasad on Ganesh Chaturthi. Ukadiche (Steamed) Modak are Maharashtra's wonderful delicacy. Just looking at these Modaks brings smile on my face :)

Another thing which brought smile to my face was these beautiful Awards shared with me by my dear blogger friend Jyoti (http://theveggiehut.blogspot.com/). Thank you so much Jyoti! You have such a lovely blog. Thanks alot for remembering me. So Sweet of you!

Here goes the recipe!
Ingredients:
1 cup fresh grated coconut
1 cup crushed jaggery
1 cup rice flour
3-4 tsp oil
salt

Method:

First we need to prepare filling. For that, in deep kadhai take grated coconut and jaggery. Heat this mixture over low-medium heat.
Keep stirring this frequently. Soon jaggery will start melting. Heat this till jaggery and coconut mixes properly and nice homogeneous mixture is formed. Turn off the heat and let this mixture cool down.Our filling is ready now!
Now we need to make cover. Make this just before you want to prepare modak. We can not prepare and keep this dough aside.
In a deep kadhai bring to boil 1 cup of water. When it starts boiling add 2 tsp oil and 1/2 tsp salt.
Lower the heat and add rice flour immediately. While you are adding rice flour , keep stirring mixture with other hand. Mix this quickly taking care that lumps are not formed. Cover with a lid for a minute.
Switch off the heat and take dough in a plate. Apply oil to your palms. Now when dough is still hot, knead well. Don't forget to apply oil on hands. Knead this dough properly so that no cracks are present on dough.
Cover dough immediately. Take care that dough is warm till we complete preparing modak.
Make a lemon sized ball of this dough. Keep remaining dough covered. Apply little oil to hands. With both hands, flatten ball of dough to make it in a shape of Puri. Thickness should be little thicker than puri.
Keep coconut filling( approximately 1 1/2 tbsp) at the center of this.
Pinch edges at 4-5 places. Bring all edges together at the center and close them at the top. Make remaining modak with the same procedure.

11. For steaming, take a stainless still sieve and apply little oil to its bottom. Keep modaks inside this sieve taking care they do not stick to each other.

12. In deep vessel add water so that vessel is filled 1/4 th. Keep sieve with Modaks on top of the vessel.
13. Cover sieve with a lid. Heat vessel for 10-12 minutes till Modak get steamed.

Delicious Modaks are ready. Serve hot with ghee on the top.

Preparation time: 1 hour

Medu Wada with Award & Reward :)

2010-02-03T00:29:00.006-05:00

I have more than one reason to be happy today! My blog was selected as last week's winner for the Foodie Blogroll "Comment to win a copy of Sanjeev Kapoor's Party Cooking Book" contest!

I received this book today and I am really excited to see all new and amazing recipes in it. Thanks to foodie blogroll for this awesome reward.

Another wonderful thing is my blogger buddy Aparna (http://ladiesspecialadukkala.blogspot.com/) has shared Kreative Blogger award with me. She has very beautiful blog. Thank you so much Aparna for remembering me. So sweet of you!

Now coming to todays recipe which is Medu Wada. This is one of the most preferred breakfast item. Whenever I go out for breakfast I will keep switching mu order between Dosa and Vada :) Wada with hot sambar and chutney makes a very filling breakfast. I love eating just wada by itself when it is nice warm. So I was frying these wadas with one hand and eating hot wadas with other hand. :)
So here goes the recipe:

Ingredients:
1 1/2 cup urad dal
3 green chillies finely chopped
7-8 crushed curry leaves
1 tbsp ginger grated
15-20 small pieces of fresh coconut
pinch of hing/asaphoetida
oil for frying
Salt

Method:

Soak urad dal in water for atleast 6 hours
Drain the water. Grind urad dal to a coarse paste. While grinding add very very liitle water. You can simply sprinkle water; just enough for making a paste.
Add remaining ingredients to paste except oil and mix nicely.
This step is very important for making vadas nice and fluffy. You need to beat the batter with egg beater so that air gets incorporated in batter. This aeration will help in making vadas fluffy.
I got one very nice trick from video of Vahchef(VahreVah.com) for this. To check wheather aeration is done or not, drop small dollop of batter in a bowl filled with water. The batter should float and should not sink to bottom. If it sinks, beat batter for some more time.
Heat oil in deep kadhai for frying. Apply water to your palms. Make a lemon sized ball of batter. Flatten it a little bit and make hole in it by thumb. Slide it gently in oil. Deep fry on low-medium flame till it turns nice golden brown in color.

Enjoy hot wadas with Sambar or coconut chutney. 1 1/2 cup Urad dal makes mediun sized 18-20 vadas.
Preparation time: 40 minutes.

Palak Pulao (Spinach Rice)

2010-01-29T16:19:00.000-05:00

Spinach is one vegetable I never get tired of. Main reason behind this is, it can be used to make so many different dishes. You can make its sabji, paratha, soup, pakoda. In every form it tastes delicious. Today I used it in rice to make its pulao. Spinach added a great flavor to rice. This recipe is quite simple and very healthy.

Ingredients:
1 cup rice
1 cup Spinach leaves
1/2 cup coriander leaves
1 onion sliced
1 potato peeled and cut into cubes
2 green chillies
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp garam masala
1 tsp dhania powder
2 cloves
1 inch cinnamon stick
1 bay leaf
1 tsp jeera/cumin seeds
1/2 tsp turmertic/haldi
1 tsp lemon juice
2 tbsp oil
Salt

Method:

Wash rice and drain water. Spread it on plate and let it rest for some time.
Grind together spinach leaves,coriander leaves and green chillies.
In a pressure cooker heat oil.
When oil becomes hot add cumin seeds, cloves, cinnamon stick and bay leaf. Fry for a minute.
Add sliced onions and ginger garlic paste. Fry till raw smell goes and onion becomes golden.
Add spinach, coriander paste and potato cubes. Fry for 2-3 minutes.
Add red chilli powder, dhania powder, garam masala. Stir well.
Add rice and fry for another 2-3 minutes.
Add water, salt and lemon juice. Mix well.
Close the lid of cooker and bring one whistle.

Serve hot with raita.

Preparation time: 30 minutes

More awards :) & Recipe for Gobi ( Cauliflower) Manchurian dry

2010-01-25T00:00:00.000-05:00

I am very excited to receive more awards from my sweet friends Devi, Jagruti and Nithu!

Nithu (http://nithubala-recipes.blogspot.com/) and Devi (http://fresherscookbook.blogspot.com/) have shared with me this 'Beautiful blogger' award.

Jagruti (http://joyofcooking247.blogspot.com/) has shared with me 'Kreative Blogger' award.

Its so kind of you to remember me! Bunch of thanks to all three of you for showering your love on my blog! I am delighted :)

Now time for today's recipe i.e. Gobi Manchurian. Who does not like this! This is one starter which we always used to order whenever we go to any restaurant. Though this is my favorite starter, I never prepared it at home in India. But here in Grand rapids, I could not find any restaurant serving this tasty dish. So finally I prepared it at home and I am really happy I did it :) It tasted great. It is simple and it was wonderful eating gobi Manchurian after so many days :) So here goes the recipe...

Ingredients:
15-20 Cauliflower florets
1 onion finely chopped
3 garlic cloves finely chopped
1 tsp grated ginger
1/2 cup capsicum diced
1/4 cup green onions finely chopped
2-3 green chillies cut lengthwise
7 tbsp maida
4 tbsp corn flour + 2 tbsp corn flour for sauce
2 tbsp tomato ketchup
2 tbsp red chilli sauce
4 tsp soya sauce
2 tsp vinegar
1 tsp red chilli powder
Oil for frying + 2 tbsp oil for sauce
Salt

Method:

Boil cauliflower florets in water for 4-5 minutes. Take care not to overcook florets.Drain the water and let florets dry for few minutes.
Mix maida, 4 tbsp corn flour, red chilli powder and salt. Add water slowly to form a batter. The batter should be thick enough so that it covers cauliflower florets nicely.
Heat oil in deep kadhai for frying. Deep cauliflower florets in batter and put them in hot oil one by one. Take care florets are completely covered in batter. Deep fry them till they get nice golden color and become crispy. Keep fried florets aside.
For making sauce, heat 2 tbsp oil in wok.
Add onion, green chillies, garlic and ginger. Fry for some time. When onion becomes soft add capsicum. Fry again for 2-3 minutes.
Add tomato ketchup and red chilli sauce. Fry for a minute.
Add soya sauce, vinegar. Mix well. Add 1/2 cup of water and 2 tbsp corn flour. Mix corn flour properly taking care it does not form lumps. Heat this for 2-3 minutes.
Add fried cauliflower florets and mix properly. All florets should be covered with sauce properly. Switch of the heat. Garnish with green onions.

Serve hot with fried rice or noodles.
Preparation time: 45 minutes

Award and recipe for Simple Tambli (Buttermilk curry)

2010-01-20T22:56:00.006-05:00

My kind friend 'Kitchen queen' ( http://kattameethatheeka.blogspot.com/ ) has shared this beautiful 'Happiness award' with me. Thank you so much to you for remembering me and appreciating my blog. This means a great deal to me and I am overjoyed. :)

I would like to share this award with my sweet blogger buddies:
Sumathi         - http://ammavin-adupankarai.blogspot.com/
Ramya            - http://mysignaturedishes.blogspot.com/
Kothiyavunu   - http://kothiyavunu.blogspot.com/
Meeso            - http://meesosweetandspicy.blogspot.com/
Swarna           - http://kovaihotkitchen.blogspot.com/
Jagruti             - http://joyofcooking247.blogspot.com/
Padhu             - http://padhuskitchen.blogspot.com/
Gulmohar & Nostalgia   - http://cookingpals.blogspot.com/
Deepa            - http://www.foodlyrics.com/
Priya              - http://priyaeasyntastyrecipes.blogspot.com/

Kindly accept this award.

Now its time for todays recipe 'Tambli'. This is a curry made from buttermilk. It goes great with rice.This one is another konkani recipe given to me by my mother in law. I like this recipe for its simplicity. One more interesting thing is you do not need to heat this curry. The recipe is quite straight forward. You just add masala paste to buttermilk. Prepare seasoning/tadka and add it to get this tasty, tangy curry! As it is made from buttermilk it has really nice cooling effect. I think my photo is not doing justice with this curry :). Though it does not look appealing from this pic, I assure this is quite flavorful curry :)

Ingredients:
3 cups Buttermilk
1/4 cup grated coconut
5-6 green chillies
2-3 garlic cloves
1 tbsp ghee
1/2 tsp hing/asaphoetida
1/2 tsp mustard seeds
Salt to taste

Method:

Grind together grated coconut, green chillies and garlic cloves to smooth paste adding little water.
Add this masala paste to buttermilk. Add salt. Mix well without heating the mixture.
In separate kadhai heat ghee. Add mustard seeds. When they splutter add hing.
Add this seasoning to buttermilk mixture.

Serve with rice.

Preparation time: 15 minutes

Award Time :)

2010-01-19T22:37:00.001-05:00

Thanks a bunch Sumathi (http://ammavin-adupankarai.blogspot.com/) for sharing 'Beautiful Blogger' award with me. I am really excited to receive this. This encourages me alot to share more and more of my cooking experiences.

As I was writing this post I realized one interesting thing. I think 3 is my number today :) Exactly 3 months before I started writing blog. This is my 3rd award. This is my 30th post and my blog has reached 30 followers too :)

I would like to take this opportunity to thank each one of you for all the appreciation and sweet comments you all have given! My dear friends, Please keep visiting and giving your comments and suggestions.

I would like to share this award with my sweet blogger friends.
Asha - http://asha-oceanichope.blogspot.com/
Sushma - http://authenticfooddelights.blogspot.com/
Faiza - http://faizaali.blogspot.com/
Priya - http://my-vegetarian-recipes.blogspot.com/
Prasu - http://myculinaryworld-prasu.blogspot.com/
Rachana - http://rachanakothari.blogspot.com/
Kindly accept it!

Beans Batata Kholmbo (Beans potato sambar/curry)

2010-01-18T15:16:00.007-05:00

Kholmbo is a Konkani recipe. It is similar to Sambar and tastes simply delicious with rice. My mother in law gave me this recipe. This is one of my husband's top favorite curry. I remember this is the first Konkani recipe I tried for him, after our wedding . I have made it so many times since then. Every time, I prepare this he can't wait to relish on this wonderful curry :)

Ingredients:
1/2 cup toor dal
1 cup green beans cut into 1/2 inch pieces
2 potatoes peeled and cut into small cubes
1 tomato finely chopped

For Masala:
8-9 red chillies
1 tbsp chana dal
1 tbsp coriander seeds
2 peppercorns
1 tbsp toor dal
1 tbsp urad dal
1/2 tsp methi seeds
1/2 tsp mustard seeds
1/2 tsp jeera/cumin seeds
1/2 tsp turmeric powder
pinch of hing/asafoetida
6-7 curry leaves
1 tbsp ghee
1 tsp tamarind extract

For seasoning:
1 tbsp ghee
1/2 tsp mustard seeds
6-7 curry leaves

Method:

Cook beans and potato cubes with water and little bit of salt.
Pressure cook toor dal with tomato and drop of oil.
Making Masala:

In small kadhai fry red chillies and chana dal with teaspoon of oil. Fry till chana dal becomes slight red. Keep this aside.
Fry coriander seeds and peppercorns for 2-3 minutes till nice aroma comes out. Keep this aside.
Heat ghee and add mustard seeds. When they splutter add cumin seeds, curry leaves, methi seeds, curry leaves, hing, turmeric powder. Fry for a minute. Switch off the heat.
Grind all these ingredients to a smooth paste by adding tamarind extract and water.

Mash cooked toor dal. Start heating dal in deep kadhai and add masala paste to it. Add water till you get nice consistency for curry.
Add salt and boil curry till it starts boiling. Then switch off the heat.
In separate kadhai, prepare seasoning with ghee, mustard seeds and curry leaves. Add seasoning to curry.

Delicious Kholmbo is ready. It may look like little bit of work but it is surely worth it!

Tip: You can also do kholmbo with eggplant(brinjals) or radish(mula/mulangi) or Navalkol (Kohlrabi).

This is my entry to Arundhuti's Served with Love event.

Preparation time: 40 minutes.

TilGul (Sesame seeds Jaggery sweet)

2010-01-13T08:46:00.001-05:00

Tomorrow i.e. 14th January is an auspicious day of Makar Sankranti and Pongal festival. Sankranti is a day when Sun makes a transition to Capricorn (Makar) sign. Days will start getting longer and warmer now. This day marks as a beginning of auspicious time in Hindu culture. This is a major harvest festival in India.

Wishing all of you a very Happy Sankranti and Pongal!!

But my Sankranti wishes are incomplete without Tilgul. Tilgul is a sweet prepared from Sesame seeds and Jaggery. This is a day when tilgul is exchanged among friends saying "Tilgul ghya ani god god bola". Literally this means "Take tilgul and speak sweet". True meaning behind this saying is to forget all the resentment we may have and being sweet with everybody. This is a day to strengthen the bond of friendship.

So all my dear friends, very warm wishes to all of you on Sankranti! Let our friendship become stronger and sweeter always!! Tilgul ghya ani god god bola!!!

Ingredients:

1 cup white sesame seeds
1 cup grated jaggery
1/4 cup groundnuts powder
3 tbsp shredded dry coconut
1 tbsp ghee

Method:

Dry roast sesame seeds on medium heat till they turn golden in color.
Grind sesame seeds to coarse powder.
Grease plate with ghee and keep aside.
In deep kadhai add jaggery, 2 tbsp water and 1 tbsp ghee.
Heat it on low-medium flame till jaggery melts. Keep stirring continuously.
When jaggery melts completely lower the heat to minimum. Add sesame seeds and groundnut powder immediately.
Mix this properly till nice lump is formed. As soon as lump is formed switch off the heat.
Put this lump on plate which we have greased earlier. Apply ghee to your palms and pat this lump to flatten it evenly. We need to do this when mixture is hot so take care of your hands by applying ghee nicely. Or you can use flat surface of katori to pat.
Once you flattened the mixture, spread shredded coconut on surface immediately. This way as the surface is hot, coconut sticks to it.
Immediately, mark out the pieces in square shape with knife. Take out pieces when they cool down completely.

Enjoy this sweet tilgul and make your Sankranti festival sweeter.

This is my entry to Priya's Cooking with seeds-Sesame seeds event.

Preparation time: 30 minutes

Kanda Bhaji (Onion Pakoda)

2010-01-11T23:16:00.000-05:00

Winter is at its peak here. There is tons of snow lying everywhere. One thing which warms you up in such weather is hot cup of tea and something hot and spicy to go along with it. Every time I think of making some snacks along with tea, my mom's Kanda Bhaji ( Onion Pakoda) is always on the top of my mind. Actually, winter and all is just an excuse, I can eat these pakodas anytime, anywhere. So many times at my home, I have skipped my meal, snacking on my mom's Pakodas :) Here is my mom's recipe for making these tasty pakodas.

Ingredients:
3 Onions sliced
1 1/2 cup Besan
3 tsp red chilli powder
1 tsp ajwain/carom seeds (Owa called in Marathi)
1/2 tsp turmeric powder
3 tbsp finely chopped coriander leaves
Oil for frying
Salt

Method:

Mix sliced onions, besan, ajwain seeds, turmeric powder. Add red chilli powder on this mixture.
Heat 2-3 tsp oil in a separate pan and pour hot oil on above mixture. Mix this properly. This makes pakodas crispy.
Add little water, coriander leaves and salt. Mix mixture properly. Add water just enough to make a thick batter.
Heat oil in deep kadhai.
One by one, take small amount of batter in hand and drop it carefully in hot oil. Fry pakodas on low-medium flame till they turn nice golden.

Enjoy hot pakodas with tea or ketchup.

Preparation time: 25-30 minutes.

Kreative blogger award from Sumathi

2010-01-10T21:51:00.001-05:00

First of all, Thanks a bunch to my friend Sumathi Karthikeyan (http://ammavin-adupankarai.blogspot.com/) for sharing Kreative blogger award with me. It is really precious to me. This has given me lot of encouragement and motivation!!

I would like to share this award with all of my dear blogger friends. You all have amazing blogs. I have so much to learn from all of you. Kindly accept this award ALL... It will be an honour for me !!

Shevaya Kheer (Vermicelli kheer/pudding)

2010-01-07T20:00:00.000-05:00

Shevaya/vermicelli kheer is one dessert which make quite frequent appearances in my home. I love it for its simplicity and yet such a rich taste. It is always served as 'Naivedyam', for auspicious days such as Gauri-Ganpati Pujan.

This is one sweet which you can enjoy both during meal and after the meal. You can serve it hot with puri/chapathi. Or you can keep it in fridge and enjoy as a chilled dessert relaxing on your sofa.

Recipe for this homely dessert is very simple. Only one thing you need to consider is that, once kheer starts cooling down it becomes thick. So you need to adjust milk quantity depending on whether you like it thick or not. At my home we like it little bit thick.

Ingredients:
1 cup vermicelli/shevaya (broken)
4 1/2 cup milk
1/2 - 3/4 cup sugar ( adjust to your taste)
3 tbsp ghee
1 tbsp badam/almonds cut into small pieces
1 tbsp split cashews
1 tbsp raisins

Method:

Heat one tbsp ghee and fry almonds,raisins and cashews for 3-4 minutes. Keep it aside.
Heat remaining ghee and fry vermicelli till it turns golden.
Heat milk in deep vessel.
Once milk starts boiling add vermicelli. Keep stirring frequently till kheer is completely done.
Add sugar.
After few minutes, you can taste and adjust sugar to your liking. Let mixture simmer till vermicelli gets cooked nicely.
Add cashews, raisins and almonds. Delicious kheer is ready!

Preparation time: 20-25 minutes

Dali Thoy (Dal)

2010-01-05T22:56:00.020-05:00

Dali thoy is one of the most famous and simple konkani dish. Dali thoy and rice is like a definition of comfort food. First time I ate it when my husband prepared it. Since then this has been my favorite dal.

Ingredients:

1/2 cup toor dal

3-4 green chillies cut lengthwise

2 red chillies

7-8 curry leaves

1 tsp jeera/cumin powder

1/2 tsp turmeric/haldi

pinch of hing/asafoetida

1/2 tsp mustard seeds
1/2 tsp cumin seeds

3-4 tsp ghee
Salt

Method:

Pressure cook toor dal with green chillies, turmeric.
Mash cooked dal. Dal should not be very watery.
Heat dal by adding cumin powder and salt. Let this simmer for few minutes.
In separate kadhai prepare seasoning. For that heat ghee and add mustard seeds. When they splutter add cumin seeds, turmeric, curry leaves and red chillies.
Switch off the heat of dal. Add seasoning to it.

Serve hot with rice.

Preparation time: 20 minutes.

Simple Butter Sponge Cake

2010-01-02T00:39:00.002-05:00

We have bid adieu to 2009 and welcomed 2010 with open hearts. I hope you all had rocking celebrations on new years eve and wish all of you get many more reasons to celebrate in 2010. With this new year I am giving a new refreshing look to my blog. Hoping you all like it!!

We had a small get together at friend's home on new years eve. I made this butter sponge cake for it. I am a beginner in baking. I made this cake with all the basic ingredients.It is simple to make and still it is very yummy.

Ingredients:

1 cup maida
1 cup powdered sugar
3/4 cup butter
3 eggs
1 tsp baking powder
1/4 tsp vanilla essence

Method:

Sieve maida.
Melt butter in microwave.
Add powdered sugar in melted butter. Whisk it for ten mins till it mixes properly.
In separate bowl beat eggs for eight-ten minutes.
Add these eggs in butter-sugar mixture. Stir this again for ten-fifteen minutes till uniform mixture is formed.
Add vanilla essence and baking powder.
Add 2 tbsp maida and mix well. Keep adding 2 tbsp maida at a time and whisking it properly. While stirring always stir in one direction only.
Apply ghee to a baking bowl. Pour cake mixture in it. Preheat oven on 190 degree celcious ( 375 degree fahrenheit). Bake cake for 30 minutes.

Preparation time : 75 minutes

Beetroot Huli ( Beetroot curry)

2009-12-28T18:19:00.001-05:00

Huli is a speciality from Karnataka. You might find preparations little similar to Sambar. Huli has its unique, awesome taste. Beetroot adds high nutrition value to this curry. Another wonderful thing about this recipe is; it does not require ghee or oil. So this is surely one tasty and healthy recipe. I normally make dry cabbage sabji along with this curry. Hot beetroot huli, rice and cabbage sabji forms a fantastic combination.

Ingredients:

1/2 cup toor dal

2 beetroots peeled and cut into cubes

1 tomato finely chopped

8-9 red chillies
1/2 cup grated coconut

1 tbsp coriander seeds
1 tsp tamarind extract
8-10 curry leaves
2 cloves
1 tsp cumin seeds/jeera
1/4 tsp hing/asafoetida
1/4 tsp methi seeds/fenugreek seeds
1/2 tsp turmeric

Method:

Pressure cook toor dal with chopped tomato and beetroot.
Mash cooked toor dal.
Dry roast coriander seeds,cloves,cumin seeds, methi seeds.
Grind these roasted ingredients along with red chillies, tamarind pulp, hing, turmeric and grated coconut. Make a smooth paste.
Boil cooked mixture of toor dal, beatroot and tomato adding curry leaves.
When it starts boiling add masala paste formed earlier and salt.
Let it simmer for few minutes.

Serve hot with rice.

Preparation time : 40 minutes

Happy Holidays!!

2009-12-24T12:01:00.012-05:00

Merry Chirstmas everybody!! May 2010 bring all of you much more happiness and prosperity. On this special occasion I would like to share this lovely gift from Asha. Thanks a bunch Asha. Your gift has made my new year celebrations more special!!!

Also I am reposting Spicy Puri for EC's tea time snack event.

Mint/Pudina Pulao

2009-12-22T14:30:00.000-05:00

Mint or Pudina surely has a special place in all the herbs. it has a unique refreshing smell. With its fresh green color it is soothing to eyes. It tastes great. Small amount of mint adds tons of flavor to any dish.
This mint pulao is one of the regular dish in my kitchen. I make it quite frequently and we enjoy it equally every time!!

Ingredients:

1 cup rice

12-13 mint leaves

1/2 cup coriander leaves

4 garlic cloves

1 potato peeled and cut into small cubes

1/2 cup peas

1 onion sliced

4-5 green chillies

2 cloves

1 inch cinamon

1 bay leaf

2 tbsp ghee

4 tsp oil

1/2 tsp shahjeera

1/2 tsp haldi/turmeric

salt

Method:

Wash rice and drain water. Spread rice on plate. Let it rest for 1 hour.
Heat ghee in deep pan. Add cloves and bay leaf. Add rice.Fry for 5-7 minutes till nice aroma comes out and rice granules are separated.
Grind mint leaves,coriander leaves,garlic colves, 1-2 green chillies by adding little bit of water to make smooth paste.
Heat oil in pressure cooker.
Add shahjeera, cinamon and haldi.
Add green chillies and onion. Fry till onion turns golden.
Add mint-coriander leaves paste prepared earlier. Add potato and peas. Fry for few minutes.
Add rice and mix well. Add water and salt. Close lid of pressure cooker. Bring one whistle.

Serve hot with raita.

Preparation time: 30 minutes.

Chavli amti (Alsande/Black eyed beans curry)

2009-12-20T15:59:00.000-05:00

I am a big fan of all legume dishes. You will always find different beans such as mung, masoor, watana in our pantry. They are very nutritious and make healthy meal.

My mom makes this delicious curry of black eyed beans. We call it chavlichi amti in marathi. It tastes great with rice as well as fulka.

Ingredients:
1 cup chavli/black eyed beans soaked for 5-6 hours
1 big onion pureed
1 tomato pureed
3 cloves of garlic chopped
2 tbsp grated coconut
1 tbsp coriander seeds
2 cloves
1/2 inch cinnamon
1 1/2 tsp red chilli powder
1/2 tsp goda masala
1/2 tsp mustard seeds
1 tsp cumin seeds/jeera
1/2 tsp turmeric/hadi
4 tsp oil
salt

Method:

Cook soaked black eyed beans in pressure cooker. I normally do not soak these beans. In such case, pressure cook it for 3 whistles. Let cooker rest till it cools down. This way beans get cooked nicely under pressure.
Dry roast coriander seeds,cloves,cinnamon. Grind this along with grated coconut to a smooth paste adding little water.
Heat oil in kadhai. Add mustard seeds. When they splutter add jeera,haldi. Add finely chopped garlic and onion.
Fry onion till its raw smell goes off. Add tomato puree and fry for another 2-3 minutes.
Add masala paste prepared earlier. Fry for few minutes.
Add red chilli powder,goda masala and cooked beans. Mix nicely.
After frying for 3-4 minutes add hot water to get nice curry consistency.
Add salt and let this simmer for 5 minutes.
Serve hot with rice.

Preparation time : 20 minutes.

Batata Song ( Potatoes in coconut gravy)

2009-12-17T14:11:00.000-05:00

Batata song is a delicious konkani dish. My mother in law gave me this recipe. Batata song has a tasty gravy of coconut, red chillies and tamarind. Heat from red chillies and sourness of tamarind form very tasty combination. This tastes great with rice as well as chapati.

Ingredients:
5-6 medium sized potatoes
2 medium sized onions finely chopped
8-9 red chillies
3/4 cup grated coconut
1 tbsp coriander seeds
1 tsp tamarind pulp
3-4 tsp oil
1 tsp mustard seeds
1/2 tsp haldi/turmeric
1/2 tsp hing
salt

Method:

Boil and peel potatoes. Cut them into small cubes.
Dry roast red chillies and coriander seeds for a minute.
Grind red chillies, coriander seeds, tamarind pulp and grated coconut to a smooth paste adding little water.
Heat oil in kadhai. Add mustard seeds. When they splutter add haldi,onion and hing.
Fry onion till it turns translucent.
Add masala paste which we prepared earlier.
Add a cup of water. Let this simmer for 2 minutes. Add salt.
Add potato cubes and mix well.
Keep on medium heat for few minutes till thick gravy consistency is formed.

Preparation time : 30 minutes

Rava/sooji Idli

2009-12-14T16:02:00.000-05:00

Rava idli is simple,easy to make and delicious version of idli. No need to soak,grind and plan in advance. As idli this is specially popular as breakfast item. But sometimes I make it for dinner too. It makes a feeling, healthy with little effort.

Ingredients:

1 cup rava/sooji/semolina

1 1/2 cup curd

1/4 cup grated coconut

1 tbsp urad dal

3 green chillies finely chopped

1 tbsp finely chopped coriander leaves

1 tomato sliced

1 tbsp cashews

1 tsp grated ginger

1/2 tsp mustard seeds

1/4 tsp soda

4-5 tsp oil

salt

Method:

Heat oil in kadhai. Add mustard seeds. When they splutter add ginger, green chillies, urad dal. Fry for a minute.
Add rava and fry till it turns light brown.
Switch off the heat.
Let this mixture cool down.
Add curd, grated coconut, soda, coriander leaves and salt. Mix nicely. Consistency of batter should be like normal idli batter. If required add little bit of water.
Let this batter sit for half an hour.
Grease idli stand with oil. Place tomato slice and cashew in the bottom and then put idli batter on the top in idli plates. This way when idli is removed tomato slices come on the top.
Steam for 10-15 minutes.

Serve hot with chutney and sambar.

Preparation time : 30 minutes.

Dal fry & Jeera rice

2009-12-10T22:37:00.003-05:00

My Bhabhi ( Brother in law's wife) is a fantastic cook. She makes both north and south indian dishes with perfection. She gave me this recipe of dal fry. It is very easy to make dish. Dal fry tastes great with fulka/roti. But the best combination is jeera rice and dal fry.

Ingredients for Dal Fry:
1/2 cup toor dal
1 big onion finely chopped
1 big tomato finely chopped
1 tsp ginger garlic paste
1 1/2 tsp red chilli powder
1 tsp jeera powder
1 tsp cumin seeds/jeera
1 tsp dhania powder
coriander leaves finely chopped
3-4 tsp ghee
Salt

Method:

Pressure cook toor dal with turmeric. Beat cooked dal. Dal should not be too much watery to get nice thick consistency.
Heat 3 tsp ghee in kadhai. Add half of jeera.
When jeera splutters add onion and ginger garlic paste.
Fry till onion turns golden than add tomato.
When tomato becomes soft add jeera powder,dhania powder, red chilli powder, salt.
Fry for a minute. Remove this mixture in separate bowl.
In the same kadhai add 1 tsp ghee. Add remaining half of jeera.
Add little red chilli powder just for the color.
Add tomato-onion masala separated earlier.
Add dal and let it simmer for few minutes.
Garnish with chopped coriander leaves.

Ingredients for jeera rice:
1 cup rice
2 tsp jeera/cumin seeds
1 bay leaf
2 cloves
2 tsp ghee
salt

Method:

Soak rice in water for half an hour.
Heat ghee in cooker.
Add cloves,bay leaf and jeera.
When jeera splutters add rice. Fry for a minute then add water and salt.
Pressure cook rice for one whistle.

This is my entry to Variety Rice Recipes event.

Preparation time : 30 minutes

Shengdana/Groundnut Chutney

2009-12-10T15:41:00.002-05:00

In my home meal is never complete without chutney. My mom makes different types of dry chutneys from sesame seeds, garlic-coconut, groundnut, just to name a few. These chutneys make very tasty side item in meal. Groundnut chutney has always been on the top of this list. I love to eat it with curd. Hot fulka with this chutney makes a great combination.

Ingredients:
1 cup groundnuts
2 tsp red chilli powder ( adjust this according to your taste)
1 tsp cumin seeds
salt

Method:

Dry roast groundnuts. Remove skin of groundnuts and blow out the skin.
Dry roast cumin seeds.
Mix all the ingredients and grind it in mixer/food processor. While grinding make sure you do not make a fine powder. If chutney is of coarse consistency, it tastes great.

Tip: If you like garlic flavor, you can also add 2 cloves of garlic.

Preparation time : 15 minutes.

Tikhat Mithachi Puri ( Spicy Puri)

2009-12-09T11:48:00.003-05:00

Tikhat mithachi Puri (called in Marathi) is a spicy version of our favorite Puris. This is my father's favorite breakfast. He just loves how my mom makes this puri. Tikhat mithachi puri can also be a great tea time snack. I hope you also enjoy this dish as much as my family.

Ingredients:
2 cups wheat flour
1 tsp red chilli powder
3-4 green chillies
1 1/2 tsp cumin seeds
1/2 tsp haldi/turmeric
Oil for frying
Salt

Method:

Grind green chillies and cumin seeds together.
Mix following ingredients : Wheat flour, red chilli powder, green chillies- cumin seeds paste, haldi/turmeric, Salt
Heat 2 tsp oil and add hot oil to above mixture.
Add water and knead hard dough.
Keep this dough covered for 20-25 minutes.
Make lemon sized balls of this dough. Roll them into small puris.
Heat oil in deep kadhai.
Deep fry puris when oil is hot. When puri puffs up on one side; flip puri to fry on other side. For puris to puff, tap it softly with spatula.

Serve hot with any chutney or pickle. Check out my post for shengdana/groundnut chutney. This chutney and puri makes a fantastic combination.

I am sending this to EC's Tea Time Snack Event.

Preparation time: 30 minutes

Tawa Pulao

2009-12-04T15:03:00.001-05:00

Tawa Pulao is one of the famous street foods of Maharashtra. You will find it on many Pav Bhaji stalls in Pune,Mumbai. It is very tasty rice dish.On pav bhaji stalls it is done on same tawa of pav bhaji. Hence tha name 'Tawa Pulao'. If you seek something spicy, this is definitely the dish for you.

Ingredients:

1 cup rice

1 1/2 cup chopped mixed vegetables ( any combination of Capsicum, green peas, carrot, cauliflower)

3-4 green chillies ( You can also substitute chillies with 1 tsp red chilli powder)

1 onion finely chopped

1 tomato finely chopped

1 tsp ginger garlic paste

1 tsp Pav bhaji masala

1/2 tsp garam masala

3 tsp butter

1 tsp jeera/ Cumin seeds

1/2 tsp turmeric

2 tsp finely chopped Coriander leaves

salt

oil

Method:

Cook rice with 1/2 tsp of oil. Adding oil makes rice granules separate. Spread cooked rice on a plate separating granules.
Heat non stick pan and add butter.
When butter melts add cumin seeds.
Add green chillies and finely chopped onion. Fry till it turns golden brown. Add ginger garlic paste and fry for a minute.
Add finely chopped tomato and fry till it becomes soft. Add turmeric.
Add all the mixed vegetables. Fry for a minute and cover the lid. Let this cook for 2 minutes.
Add Pav bhaji masala, garam masala. If you are using red chilli powder insted of green chillies, add red chilli powder. Add salt and fry for another 2 minutes.
Add cooked rice and mix well.
Garnish with coriander leaves and lemon juice.

This is my entry to Variety Rice Recipes event.

Preparation time : 15 minutes.

Tapioca/Sabudana thalipeeth

2009-12-01T16:47:00.002-05:00

Sabudana thalipeeth is one of the most favorite dishes in Maharashtra. It makes a great, tasty breakfast. It is usually made during fasting (Upwas). I remember in my childhood days I used to wait for Ekadashi ( festival on which we fast) so that I get to eat this tasty dish. :)

Sabudana khichdi is one more dish which you can make using same ingredients. Once I had bought sabudana of some new brand. I soaked it for making khichdi. But it became little bit sticky. If sabudana becomes more soft; its khichadi does not come out right. In such situation Thalipeeth is a perfect solution. I made its thalipeeth and it came out wonderful. :) This is one of many recipes which my mom taught me.

Ingredients:
1 cup sabudana
1 big potato peeled and grated
3-4 chillies
1/4 cup groundnut powder
1 tsp cummin seeds
oil
salt

Method:

Soak sabudana for 4-5 hours. You can also keep it overnight if you want to make this for breakfast. Add enough water to cover the sabudana.
Make a paste of green chillies and cummin seeds.
Mix all the ingredients except oil. If mixture is dry, add little bit of water to make it moist. This way you will be able to pat it easily.
Take 2 tsp oil on tava/griddle. Make handful ball of the mixture. Pat it on tava. Make holes in it and put little bit of oil in holes.
Heat tava. Cover lid and cook for 2 minutes. Remove the lid and flip to bake other side. Roast on both sides till it becomes golden and crispy.

Serve hot with ghee.

Preparation time : 20 minutes.

Aloo Chana Chat

2009-11-30T18:02:00.001-05:00

Street food is one of the important things I miss in US!!! I am a big fan of all the mouth watering chat dishes.Whenever I walk by any chat stall, I can hardly resist the temptation. Aloo Chana Chat is one such tasty,tangy and easy to make dish.

Ingredients:

1 cup kabuli chana soaked for 5-6 hours

4 medium sized potatoes boiled

1 onion finely chopped

1 tomato finely chopped

coriander leaves finely chopped

1 tbsp lemon juice

1 green chilly finely chopped

1 tsp chat masala

1 tsp red chilli powder

salt

Method:

Peel boiled potatoes and cut into small cubes.
Pressure cook kabuli chana.
When kabuli chana is hot add all the ingredients and mix well. It is this simple :)

Tip : You can also add mint/pudina chutney.

Preparation time : 15 minutes.

Cabbage Paratha

2009-11-23T23:43:00.000-05:00

Cabbage is one of the least preferred vegetables for most of us. Many people avoid eating cabbage sabji for its smell. If you are not a big fan of any vegetable the best solution is making Paratha :) Cabbage paratha tastes great and its very easy to roll. When I first started making parathas, rolling it was a challenge. But cabbage paratha is the most easy one.

Ingredients:
1 small cabbage grated
3 cups of what flour
1 tsp chilli powder
1 tsp dhania powder
1 tsp jeera powder
1/2 tsp garam masala
Oil/Butter/Ghee for frying
Salt

Method:

Mix salt and wheat flour. Knead the dough by adding water little by little. Make non sticky soft dough. Keep this dough covered for 20-25 minutes.
Add cabbage to heated pan. Fry for a minute.
Add chilli powder, dhania powder, jeera powder, garam masala and salt to cabbage. Mix well and fry for 4-5 minutes. Fry till this filling becomes dry.
Make sure filling is not mushy so that we can roll parathas easily. Let filling cool down for few minutes.
Take a handful of dough and roll it into a thick small roti.
Put some filling in the center. Bring all the edges of roti together so that it forms a flattened ball shape with all the filling covered properly.
Roll it into a round paratha applying flour as required.
Place paratha on heated griddle/tava. Apply oil/butter as per your choice. Cook on both the sides.

Preparation time : 30minutes

Dum Aloo ( Baby Potatoes in gravy)

2009-11-16T22:53:00.000-05:00

Last weekend during our weekly grocery shopping, I spotted baby potatoes. These small potatoes are so inviting, I do not miss opportunity to buy them. Baby potatoes immediately remind me of 'Dum Aloo'. It makes a pretty heavy lunch. Traditionally in this recipe, potatoes are cooked under pressure ( Dum in hindi) so the name 'Dum Aloo'. I do not cook in the traditional way but this simple recipe tastes great.

Ingredients:
6-7 baby potatoes
1 big onion finely chopped
1 tomato finely chopped
3-4 cloves of garlic
1/2 inch ginger
1/4 cup grated coconut
6-7 cashews
1 1/2 tsp red chilli powder
1 tsp coriander seeds
2 cloves
1/2 inch cinnamon stick
1/2 tsp cumin seeds
1/2 tsp mustard seeds
4-5 curry leaves
1/2 tsp turmeric
1 tbsp curd
1 tbsp milk
Oil
salt

Method:

Boil baby potatoes in cooker. Peel them.
Fry potatoes in 2-3 tsp hot oil till they turn golden. This gives them nice crispy structure. Prick potatoes with fork so that they can absorb gravy.
For Making Gravy-
- Fry cumin seeds,coriander seeds, cloves, cinnamom stick till nice aroma comes out.
- Fry cashews and coconut for 2-3 minutes.
- Heat 2-3 tsp oil in kadhai. Fry onion till it turns golden brown. Add garlic,ginger and tomato. Fry till tomato turns soft.
- Grind all these ingredients adding red chilli powder, salt and water.
Heat 3-4 tsp oil in deep kadhai. Add mustard seeds. When they splutter add curry leaves and turmeric.
Add gravy which we have prepared earlier. Fry for a minute.
Add 1 cup water. Add potatoes..
Blend curd in milk and add it
Let it simmer for 15-20 minutes so that potatoes absorb gravy nicely.

Serve with fulka/chapati.

Preparation time : 30 minutes.

Kandyachya patichi bhaji (Green onion/ Spring onion vegetable)

2009-11-12T14:27:00.000-05:00

Green onion ( Kandyachi pat called in marathi) is famous for its use in most of the Chinese dishes. It adds a great flavor to any salad. Apart from its use in such dishes, it can be cooked in a really tasty vegetable. I learnt this recipe from my mom. It comes very handy when I want to make something real fast. Green onion does not take much time to cook or cut. So its my go to vegetable when I am in hurry.

In this recipe I use 'Goda Masala'. Goda Masala plays a big role in Maharashtrian cooking. It looks similar to Garam Masala and adds wonderful taste and aroma to curries and dals. You can easily get it in grocery stores across Maharashtra and north Karnataka. I was very happy to see it in Indian store here in US. If you can't find it you can use Garam Masala as a substitute in this recipe. The taste will be little different but it will be equally delicious.

Ingredients:

2 bunch of green onion

4-5 tbsp besan (bengal gran flour)
1 1/2 tsp red chilli powder
1 tsp goda masala ( or 1/2 tsp Garam Masala)
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp turmeric
4-5 tsp oil

Method:

Wash green onions properly and cut it's green leaves into 1/2 inch pieces. ( Do not use onions at the root in this recipe.)
Heat oil in kadhai. ( Preferably take non stick kadhai). Add mustard seeds. When they start spluttering add jeera , turmeric.
Add green onion and fry for a minute.
Add 1/4 cup of water. Let green onions cook for 4-5 minutes.
When all the water evaporates, turn the heat low. Add besan, sprinkling it over green onions little by little. While sprinkling take care that besan does not form lumps.
Add red chilli powder, goda masala and salt.
Stir properly. If all green onions are not covered with besan, add some more besan. Mix besan and green onions properly.
Once everything is mixed properly, let besan cook for another 5 minutes till its raw smell goes away. While it is cooking, keep stirring in between so that besan does not stick to the kadhai.

Enjoy with fulka/chapati.

Preparation time : 20-25 mins.

Dali Saar (Dal)

2009-11-10T00:06:00.001-05:00

Dali saar is one of the most favorite dal in all Konkani homes. I like it for its simplicity. It is easy to cook and full of flavor. Its a recipe which even a new bee in cooking can do comfortably. Dali Saar with rice and any dry sabji or pickle is very satisfying meal with minimal effort!!

Like other dals, basic ingredient in this dish is toor dal. It is little watery hence the name 'Saar'.So if you are big fan of rasam, you will enjoy this dish equally.

Ingredients:
1/2 cup toor dal
1 big tomato chopped
4 green chillies cut lengthwise
5-6 cloves of garlic
1 tbsp chopped coriander
6-7 curry leaves
1 pinch of hing
1 tea spoon jeera powder
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp turmeric
1 tbsp ghee
Salt

Method:

Pressure cook toor dal with 1 1/2 cups of water,chopped tomato,green chillies,turmeric and hing.
Once cooked, beat dal properly.
Add another 1/2 cup water to get little watery consistency.
Heat this adding jeera powder,salt and chopped coriander leaves.
Let this simmer for 5-6 minutes. Bring it to boil.
For making tadka, heat ghee in small kadhai. Add mustard seeds. When mustard seeds splutter, add jeera, curry leaves, garlic.
When garlic turns brown, add this tempering to dal.

Serve hot with rice.

Preparation time: 20 mins

Aloo Palak (Potato in spinach gravy)

2009-11-07T18:45:00.000-05:00

Palak (Spinach) is one of my favorite vegetables. It is one of the most versatile vegetable. You can use it in soup, rice, dal, pakode and everything will come out delicious. Aloo Palak is no exception.

Ingredients:
3 medium sized potatoes
1 big bunch of Spinach finely chopped
1 big onion finely chopped
1 big tomato finely chopped
3 tbsp ghee
1/2 inch ginger
2 green chillies
1 tsp red chilli powder
1 tsp dhania powder
1/2 tsp garam masala
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp turmeric

Method:

Cook finely chopped spinach, adding 1/2 cup of water for 5-10 minutes.
Grind together ginger, cooked spinach and green chillies.
Boil Potatoes in pressure cooker and peel them. Cut them into small pieces.
Heat 1 tbsp ghee in kadhai and fry potato pieces for 4-5 minutes till it turns slightly golden brown. Keep these pieces separately.
Heat remaining ghee in the same kadhai. Add mustard seeds.
When mustard seeds splutter add jeera and chopped onion.
Fry onion till it turns golden brown. Then add chopped tomato and fry for 3-4 minutes.
Add haldi, dhania powder, red chilli powder, garam masala. Fry for 2-3 minutes.
Add spinach and fried potato pieces. Add little bit of water.
Let this simmer for 5-7 minutes.

Enjoy hot aloo palak with rotis.

Preparation time : 45 mins
Serves : 2

Chana saar upkari ( Black chikpeas curry)

2009-11-03T15:05:00.000-05:00

Winter is around the corner. We all get craving for something hot when temerature starts dropping. Today's recipe is ideal for such situation.Chana saar upkari is a Konkani dish. Hot chana saar upkari along with rice is comfort food for all the konkanis around the world!! It is an awesome combination of soup like curry and side dish made of black cheakpeas.

Ingredients:
1 cup black chana
3-4 green chillies
9-10 curry leaves
pinch of hing (asafoetida)
6-7 red chillies
1/4 cup of grated coconut
2 tbsp coriander seeds
1 tsp tamarind extract
4 tsp oil
1 tbsp ghee

Method:

Soak black chana overnight in water.
Add 4 cups of water in soaked chana and pressure cook them.
Retain the water used to cook chana. We are going to use this water to make saar. Take this water in vessel.
Grind together 5-6 red chillies, coriander seeds, 3 tbsp grated coconut, 2 tbsp cooked chana, tamarind extract by adding little water.
Add this masala in the water we have separated. Heat this till it boils. Let it simmer for 5 minutes.
Add salt to taste.
For seasoning, heat ghee in kadhai. When it is hot add 5-6 curry leaves and hing.
Add this seasoning to saar.

For upkari:

Heat oil in kadhai. Add mustard seeds.
When mustard seeds spluter add green chillies, 1-2 red chillies.
Add curry leaves and hing. Fry for a minute.
Add cooked chana.
Add 2 tbsp grated coconut and salt to taste.
Add half cup of water and let upkari simmer for 5-10 minutes.
Switch of the heat when all water is evaporated.

Enjoy hot saar and upkari along with rice

Preparation time : 45 minutes

Masale Bhat (Spicy rice)

2009-10-30T15:44:00.002-04:00

Masale Bhat is very popular Maharashtrian dish. It is one thing which you will always find on menu in any Maharashtrian wedding. Whenever we have family function my mom is always requested to make Masale Bhat. So this is my mom's version of Masale Bhat. I hope you also enjoy this dish as much as I do!!

Ingredients:

1 cup rice

1 Potato diced

1/2 cup green peas

1 Onion sliced

6-7 curry leaves

4-5 green chillies

4-5 tbsp oil

2 tbsp coriander seeds

1 tbsp sesame seeds

1tsp cumin seeds

2 cloves

2 dry red chillies

1 inch cinamon stick

Chopped coriander

lemon pieces

1 tsp ginger garlic paste

1/4 cup dry shredded coconut

1/2 tsp mustard seeds

1 tbsp ghee

Method:

Wash and soak the rice for half an hour.
Fry the following ingredients in small kadhai:

sesame seeds
coriander seeds
cumin seeds
cloves
dry red chillies
cinnamon stick
dry shredded coconut
Grind all the above ingredients to dry masala powder without adding any water.
Heat oil in cooker. Add mustard seeds. When they start spluttering add green chillies and onion.
Add curry leaves. Fry till onion turns golden brown.
Add ginger garlic paste and masala powder done in second step. Fry for a minute.
Add vegetables and fry for 2 mins.
Add rice and stir nicely.
Add 3 cups of water and salt to taste.
Add ghee. Stir properly.
Close the lid of pressure cooker and bring 1 whistle.
Garnish with coriander leaves and lemon.

Preparation time : 40 mins

Serves : 2

Tip : You can also add brinjal, tendli, carrot as per your choice.

This is my entry to event WYF Specialty food.

Rava Masala Dosa

2009-10-26T17:01:00.001-04:00

When you say breakfast, Dosa is one thing which is everybody's favourite!! But to make it you need to prepare one day in advance. Today's recipe of Rava dosa is an exception to this. It is the easiest dosa to prepare. No need to soak and grind anything. So this instant dosa recipe is surely worth a try!!

Ingredients:

1 cup Rava

1 cup rice floor

1/2 cup maida

1 Onion

Salt

For Masala (Potato Bhaji) :

4 medium sized potatoes

1 big onion

4 cut green chillies

1 tbsp urad dal

5-6 Curry leaves

1/2 inch ginger

1/2 tea spoon Mustard

1/2 tea spoon Turmeric

1/2 tea spoon jeera

Oil 2 tea spoon

Salt

Method:

Mix all the ingredients for dosa and add water. The consistency of batter should be as of buttermilk.
Apply oil to tava (griddle) .
For any dosa we normally pour batter on griddle and spread it with ladle. But this batter is thin so make dosa by sprinkling the batter on griddle. Make dosa by taking little by little batter in hand and sprinkling on griddle. This way dosa will have a nice net like structure.
Take dosa off the heat when it turns nice golden brown.

For making Potato bhaji:

Boil potatoes in pressure cooker. Peel potatoes and mash them.
Heat oil. Add mustard seeds.
When mustard seeds splutter add jeera, turmeric, green chillies, chopped onion, urad dal.
Fry till onion turns golden brown. Then add potatoes and salt. Mix together properly and take it off the heat after 2-3 minutes.

You can also serve this instant dosa with coconut chutney. I hope you will enjoy this quick version of rava masala dosa.

Preparation time : 30 minutes

Serves : 4

Mooga ghashi (Moong Curry)

2009-10-25T22:41:00.000-04:00

This is a classic Konkani dish. I learnt it after my marriage because this is one of my husband's all time favorite!! Like all other Konkani recipes, coconut is the main ingredient here. So if you love coconut this is a treat for you.

Ingredients:

3/4 cup moong beans

1-1/4 cup grated coconut

8-9 cloves of garlic

1 tbsp coriander seeds

7-8 red chillies

2 cloves

1/2 tsp shahjjeera

1 tsp tamarind extract

1 tbsp ghee

Method:

1. Pressure cook moong beans so that they are cooked properly.

2. On little bit of oil roast red chillies, coriander seeds,cloves,shahjeera.

3. Grind together this roasted masala with coconut,tamarind extract, 1 tbsp cooked moong, 3-4 cloves of garlic and water. Add enough water to form a smooth paste.

4. In kadhai add cooked beans and masala paste from the grinder. Add enough water to make the consistency of curry. Heat this till it boils. After it starts boiling, add salt and let it simmer for few minutes.

5.Let the curry boil for 3-4 minutes till it gets mixed up nicely.

6. In the separate kadhai make a seasoning by adding ghee and remaining cloves of garlic. Fry garlic till it turns little bit of brown.

7. Switch off the heat of curry and add this tadka to it.

Mooga ghashi is ready. Serve hot with rice.

Preparation time : 40 minutes

Serves 4

Spicy Shankarpali

2009-10-20T23:24:00.000-04:00

The festival of lights Diwali is just over. Diwali means firecrackers, lamps, rangoli and lots of sweets and snacks. For all the Maharashtrians most enjoyable part of Diwali is Faral!!! This year for the first time I tried doing Faral dishes on my own and to my surprise I enjoyed it alot :) Spicy shankarpali was the first dish which I tried and it came out very well in the first try itself!!

Ingredients:

2 cup Maida

2 tsp Rice floor

1 tsp crushed jeera

2 tsp hot oil plus oil for frying

1-2 tsp chilly powder (as required)

Salt as per taste

Method:

1. Mix all the dry ingredients.

2. Put 2 tsp hot oil on it and spread so that it covers all the maida.

3. Add water little by little and knead dough. Make sure that you make tight dough with minimum quantity of water.

4. Keep the dough for 30 mins.

5. Roll the dough in the shape of chapati and cut in the shape of rhombus. If you are in India you can easily get cutter for this or you can use Pizza cutter also.

6. Heat oil in kadhai for frying. When the oil is hot fry shankarpali on low to medium heat till they turn golden brown.

Enjoy this wonderful snack with hot tea in evening :)