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Showing posts from July, 2009

वांग्याची रस्सा भाजी (Eggplant Rassa Bhaji)

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(Link to English Recipe)

कृष्णाकाठाला राहिल्यामुळे वांग्याचे बरेच प्रकार घरी केले जायचे. साधारण मार्चनंतर मंडईमधे खुप भाज्या मिळत नसत. वांगी मात्र मुबलक मिळत. प्रत्येकवेळी भरलेली वांगीच केली जात असे नाही ती कारण खुप मसालेदार होतात. डाळवांगे, वांग्याची रस्सा भाजी कधीतरी भरित. वांगीभात असे प्रकार बरेचदा अलटुन पालटुन करावे लागत. वेगवेगळ्या उसळी, यातली एखादी भाजी असेच बरेचद जेवण असे टोमॅटो वगैरे चांगले मिळाले की कोशिंबीर. आता परिस्थिती बरीच बदललेली आहे. कोबी, फ्लॉवर, मटार बरेच दिवस मिळतात असे ऐकुन आहे. कृष्णाकाठची गर्द जांभळी काटेदार वांगी म्हणजे अगदी स्वर्गसुखच :) कोल्हापुर सांगलीकडे हिरवी वांगी मिळतात त्याची पण चव चांगली असते. तशीच हिरवी वांगी खानदेशकडेपण मिळतात. पण जांभळ्या वांग्याचीच चव अप्रतीम असे माझे प्रामाणीक मत आहे! इथे देखील जापनीज वांगी मिळतात ती पण अशीच दिसायला एक्दम गर्द जांभळी पण गोल नसतात. लांबुडकी हिरव्या दांड्याची कमी काट्याची अशी ही वांगी पण चविला मस्त असतात. थाई प्रकारची पांढरी वांगीपण बरेचदाफार्मर्स मार्केटमधे दिसतात.

ही भाजी आहे माझ्या बागेत लावलेल्या वांग्यांची. जा…

पडवळाची भाजी (Snakegourd Bhaji)

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पडवळाची भाजी मम्मी श्रावणातल्या शुक्रवारी करत असे. पुरणाच्या दिवे, पुरणपोळी, भात, वरण, टोमॅटोची कोशिंबीर आणि पडवळाची भाजी असा दर शुक्रवारचा मेनु असे. पुरणाचे दिवे लावुन मम्मी मला आणि सुबोधला ओवाळत असे. ते दिवे रात्री खायला मिळत. तो तुपाचा, पुरणचा जळका वास मला अत्यंत आवडायचा. गेले कित्येक वर्षे घेतला नाही तरीही अजुनही जाणवणारा. तर त्या नैवेद्यातली ही पडवळाची भाजी. मम्मीची अगदी मस्त होते. साधी पण अगदी चविष्ट ...


Snakegourd bhaji


१ पडवळ (साधारण पाव किलो)
१/४ कप हरबरा डाळ
१ टेबलस्पून काळा/गोडा मसाला
मीठ, लाल तिखट गुळ चविप्रमाणे
२ टेबलस्पून तेल
फोडणीचे सामान - जिरे, मोहरी, हळद, कढीपत्ता, हिंग
१-२ चमचे दाण्याचे कुट

कृती-
डाळ तासभर तरी कोमट पाण्यात भिजत घालावी. पडवळ मधोमध उभे चिरावे बिया जुन असतील तर काढुन टाकाव्यात आणि चकत्या कराव्यात. अर्धचंद्राकृती चकत्या होतील. कढईत तेल तापवून नेहमीप्रमाणे फोडणी करावी. डाळीतले पाणी काढुन टाकावे. पडवळाचे तुकडे, डाळ घालून तेलावर नीट परतावे. गरज असेल तर किंचीत पाणी शिंपडावे आणि झाकण ठेवुन अर्धवट शिजवून घ्यावी. त्यावर काळा मसाला, तिखट, मीठ, गूळ, दाण्याचे कूट घालून पू…

Oh Summer!

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Weather is really hot these days here. Temperatures are consistently in 80+ and no signs of cooling down in the evening either. Its getting impossible to eat any kind of spicy-hot food. We tend to eat salads, fresh rolls, different kinds of fruit drinks weekend lunches/dinner whenever we are home. Farmers market is packed with fresh stone fruits, cherry tomatoes, cucumbers, corns. All the ingredients are just inviting. Simple salads are just chop chop chop vegetables and/or fruits, squeeze fresh lemon/lime juice salt and ready to eat. Sometimes I feel like adding some protein or carbohydrates and add cooked pasta, couscous, quinoa. Then it becomes nice fulfilling lunch.

Israeli couscous salad -
Israeli Couscous Salad

1 cup Israeli couscous
7-8 cherry tomatoes
1 small cucumber
2 plums
1 nectarine
1 small shallot
few basil leaves
1/2 lemon
sugar salt and pepper per taste

Preparation -
Cook couscous per directions on the package and let it cool for half n hour. Cut all the fruits in bite size pieces…

Palak Bhaji (Maharashtrian Style Spinach Bhaji)

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पालकाची पळीवाढी भाजी
Everyone has their own way of cooking and I enjoy learning from my friends their way of making certain recipes. I used to make this same bhaji in a very different way and Renuka, my friend, came to stay with me and this is one of the recipes I learned from her.

Here is the simple recipe -


Spinach BhaajI


1 large Spinach Bunch
1/4 cup Peanuts
1/4 cup Chana Daal
1-2 tbsp Besan
2-3 Dried Red Chilies
2 Cloves of Garlic
small golf ball size Tamarind
small ball of Jaggery
salt and Red Chili Powder per taste
1 tsp Goda Masala
Tempering - 1 tbsp oil, Cumin Seeds, Mustard Seeds, Turmeric, Asafoetida
2-3 cups Water (or as required)

Preparation -

Soak daal and peanuts in cup of water for an hour. Meanwhile clean spinach and chop fine and set it aside. After an hour mix daal/peanuts and spinach and pressure cook with 1-2 whistles.
After pressure cooker cools down whisk the cooked daal, spinach add besan to it. Also add salt, red chili powder, goda masala, jaggery. Squeeze pulp…

Click 07-09: Bi-Colour

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मुळ्याची कोशिंबीर

Ashwini's 'Three Mice Radish Raita' came to my mind as soon as I read about Click: Bi-Colour on Jugalbandi. I have been using these with tomato flowers and carrot flowers to decorate my salad and koshimbeer.


Mice on Dinner Plate

The recipe is pretty simple -

1 cup Grated Radish
2 tbsp fresh grated coconut
salt, sugar - per taste
1 tsp lemon/lime juice (optional)

I use fine grater to grate radishes as I like delicate look of it. Mix everything together and serve immediately. Red radishes are less pungent than daikon we get in India. If you are using daikon, I will suggest let the grated radish sit for 15 min and squeeze out all the water and then make this koshimbeer. Squeezed water can be used in any other sabji you are cooking.

Green Beans and Mataki Bhaji

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I was totally surprised when I heard about this combination. Mataki (or moth beans) are my favorite beans and can have it anytime of the day. It was only thing I ate when I was in hostel without hesitation. But green beans is not something I liked when I was in India mainly because we never used to get tender beans in market and taste was not so great. My mom would make greens beans only when we get it from our neighbors who were farmers. A friend made me taste this 'green beans and Mataki bhaji' once and I immediately loved the combination of very simple flavors and not very spicy. I tried this number of times and then forgot about it and then few weeks ago remembered and made it few times again and hoping to continue ...

Green Beans and Mataki Bhaji


1lb Tender green Beans
2 cups Sprouted Mataki
1 tbsp Goda Masala
Salt and Red Chili Powder - Per taste
2 tbsp Fresh Grated Coconut
Chopped Cilantro
Water as needed
1 tsp sugar
Tempering - 1 tbsp oil, 1/2tsp Mustard Seeds, 1/2 tsp Cumin See…

भरल्या दोडक्याची भाजी (Bharalelya Dodakyachi Bhaji)

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English version:  Stuffed Ridge Gourd


कीस बाई कीस,
दोडका कीस..
दोडक्याची फोड
लागते गोड..

आणिक तोड बाई
आणिक तोड......

हे गाणे म्हणत आम्ही शाळेत एक खेळत असु. या गाण्यात म्हणल्याप्रमाणे देशात असताना दोडका कधी 'गोड' लागला नाही. दोडक्याची भाजी केली की नेहेमीपेक्षा १/२ भाकरी कमी खाल्ली जायची. 'पिकते तिथे विकत नाही' हेच खरे. खरेतर आजुबाजुल शेतात किंवा घरी लावलेल्या वेलाचे खरोखर छान ताजे दोडके नेहेमी मिळत. पण कदाचित ते नेहेमी मिळत म्हणुनच ते कधी गोड वाटत नसत. इथे आल्यापासुन सगळ्या भाज्या अगदी आवडीने खाल्ल्या जातात. मम्मी दोडक्याच्या अगदी ३-४ प्रकारच्या भाज्या करत असे. त्यातल्या त्यात आवडणारे प्रकार दोन - भरला दोडका आणि दाळदोडका. भरल्या दोदक्याचे पण २ प्रकार, एक कांदा घालुन आणि दुसरा फक्त करळे आणि दाण्याचे कूट वापरुन केलेला. दोडक्याला खुप उग्र मसाले खपत नाहीत असे माझे मत. खुप उग्र चवीची भाजी मला फार आवडत नाही. असेही वाटते की भारतात मिळणारा कांदा पण थोडा कमी उग्र असतो त्यामुळे भाजीत शिजवला की नीट मिसळून जातो आणि कांद्याची वेगळी चव लागत नाही. पण इथे कोणताही कांदा वापरा तो उग्रच…

Vange Batata Rassa

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(Link to Marathi Recipe)

Dark purple eggplants from my town, situated on the border of river Krishna is my favorite. I grew up eating that all my life. We also get green eggplants here, but not my favorite. Back then, getting fresh vegetables during late spring and summer used to be difficult. But we always got variety of eggplants. I heard things have changed a lot in recent years. Cauliflower, cabbage, tomatoes are available year round. Obviously, we couldn't make stuffed eggplants all the time, so this rassa bhaji, vangi bhat, daal vange used to be very staple during that season. We all love eggplants except my father, but he could eat potatoes so my mom always added potatoes in all the eggplant bhajis.


The eggplants from the banks of river Krishna are not available for me here, but get tasty versions of Japanese eggplants. I grow these beauties in my backyard too. I do not get too much yield but whatever I get I use it to make bhajis that I loved eating while growing up. Toda…

Aqua Fresca: Mango

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Aqua Fresca is something I had in our office cafeteria about 5 years ago. Nice lemonade dispenser filled with ice and orange colored liquid with bold label 'Aqua Fresca: Papaya'. As always, I was ready to taste it. Nice refreshing fruit flavored water which was little too sweet for me. Everyday I would see what flavor and color they have and try a sip and take more if I like the flavor. Colors were something I instantly fell in love with, red for watermelon(sandia), pale orange for cantaloupe(melon), pale green for honeydew, bright yellow for mango. They also served horchata(cinnamon rice milk) once in a while.

I also remember googling for 'aqua fresca' and finding the recipe. Its from Mexico and is easily available at the roadside almost everywhere. Recipe was simple enough to make it immediately. Since then I make it on hot summer days and sip sitting on the patio and looking at the birds and squirrels in the backyard. Here is my favorite flavor - mango! I think it is…

Kakadiche Thalipeeth

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काकडीचे थालीपीठ

Thalipeeth is something that we Maharashtrians love to eat. I remember as a kid, completing all the chores in time to impress Mummy so she makes something special. And most of the time that special used to be thalipeeth. Thalipeeth also has a cousin named dhapatha (another word for hitting on the back as punishment). I usually get bhajaNi, flour made out of roasted grains, from India. But there were times when I ran out and then had to look for it in local stores. Eventually I did find bhajaNi made by a company called KPra here but it was at least a year old and thus smelly. So I decided to make my own bhajaNi. I mixed all the flours I had and then roasted it in kadhai on stove top and made thalipeeth Later I used oven to roast these and then managed to note down the temperatures and timing etc. So here is this tasty treat for you -


Kaakadiche Thalipeeth

1 cup Wheat flour
0.5 cup Rice flour
0.5 cup Chickpea flour
0.5 cup Jowar (sorghum) flour
1 medium cucumber grated
1-2 gre…