वदनी कवळ घेता नाम घ्या श्रीहरीचे | सहज हवन होते नाम घेता फुकाचे ||
जीवन करी जिवित्वा अन्न हे पूर्ण ब्रह्म | उदरभरण नोहे जाणिजे यज्ञकर्म ||

Sunday, December 25, 2011

Winter Break Up-Cycling

I am reluctant to throw away things, may that be a small ribbon that came with a gift or old Indian dress. And this habit sometime creates storing challenges and often is topic of household argument! Recently we had to clean up our garage and I realized my collection has gone beyond control and I have to take decision soon. Last weekend I sorted few things and decided I will take action about most of it in my winter break.
Thursday was last working day, before the madness starts again in new year. I got so excited about the holidays that I could not sleep!! I kept on browsing whole night about ideas of using the fabric swatches, unused chunnis, unused kurti-sleeves, left over yarn, etc. Reusing old/unused items into something fancy is called 'Up-cycling'. I decided to up-cycle my collection into gifts for some close friends. Friday morning I opened my sewing machine and box of fabrics. After working over 6-8 hours I finished making following -

Vegetable/Produce bags from unused cotton voile chunni -


Tea coasters from unused kurti sleeves -

Pot holders and table runner from left over fabric -



I did not pay much attention to cooking while I was working on my projects. I also kept on telling my husband, I will cook once I am done and did not allow him to cook either. By the time I finished, it was  so late that I had to make something in a jiffy. Methi Paratha is something I make often in winter. Despite the name, this is neither the traditions Gujarati style methi thepla nor Punjabi style methi paratha. It needs methi seeds powder and not the leafy green vegetable. Here is how my mother-in-law taught me to make it -

1 cup Whole Wheat Flour
2 tbsp Methi Seeds Powder
2-3 tsp Red Chili Powder
1/2 tsp Turmeric Powder
Fistful of Chopped Cilantro
Salt to taste
1 tbsp Oil
Water as needed

Some more oil to roast chapatis.

Methiche Parathe

Preparation -
Mix all the ingredients except water really well.
Using little water at a time, make soft dough like chapati. It should not be sticky and too soft.
Cover and let it rest for 15-20 minutes.
Heat flat griddle on medium heat.
Make about 5-6 golf size balls of dough.
Roll the dough using little flour into a 4 inch round. Smear 1/2 tsp oil and fold into half and then again into quarter.
Now roll this into 6-7 inch chapati using little flour as needed.
Roast chapati on hot griddle from both the sides. Use little oil at the end. Similarly make remaining chapatis.
Traditionally this methi paratha is served with this nistyachi chutney. But you can serve with any pickle, koshimbeer.

Tips -
  • If you do not have methi flour, soak about 2 tbsp methi in warm water for couple of hours. Grind it into paste and use that. 
  • You can use Kasoori methi for more flavor.

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Friday, December 16, 2011

रव्याचे थालीपीठ

English recipe - http://vadanikavalgheta.blogspot.com/2011/12/simple-light-meal-rava-thalipeeth.html

हि माझ्या एका मैत्रिणीची रेसिपी. तिच्याकडून मी बरेच कोकणी पदार्थ शिकले. पटकन होणारी हि थालीपीठे कोकणात सकाळच्या नाष्ट्यासाठी करतात.

Spread on griddle


१ कप रवा
एखादी कोवळी काकडी (मोठी असेल तर अर्धी)
१/४ कप बारीक चिरलेला कांदा
२-३  हिरव्या मिरच्या
१/४ कप ओले खोबरे
मुठभर कोथिंबीर चिरुन
चवीप्रमाणे मीठ
पाणी लागेल तसे

Ravyache Thalipeeth




कृती - 
पाणी वगळून बाकीचे सगळे एकत्र करायचे. लागेल तसे पाणी घालत साधारण भज्याच्या पिठासारखे भिजवायचे. नेहेमीच्या डोश्याच्या पिठाहून हे पीठ घट्ट असते आणि आपल्या भाजणीच्या थालिपीठाहून बरेच सैल असते.
तवा तापत ठेवायचा. त्यावर हाताने साधारण १/४ कप पीठ घालायचे आणि हातानेच पीठ पसरवत थालिपीठासारखे करायचे. गरज लागेल तसे थोडे थोडे पाणी लावत एकसारखे थालीपीठ पसरायचे.
एक बाजू भाजून घ्यायची. उलटवून दुसरी बाजू भाजायची.
गरम गरम थालिपीठ लोण्याबरोबर आणि चटणीबरोबर खायचे.
निस्त्याच्या चटणीबरोबर हे डोसे एकदम भारी लागले.

टीपा - 
  1. गरम तव्यावर थालीपीठे लावणे सुरुवातीला थोडे अवघड गेले तरी सवयीने पटापट जमते. 
  2. कलिगडाचा पांढरा भाग खिसुन घालायला हरकत नाही.

Simple light meal - Rava Thalipeeth

Recipe in Marathi - http://vadanikavalgheta.blogspot.com/2011/12/blog-post.html

"I really want to make special Konkani meal for you girls before I move from here. When will you all be able to make it at my place?", she said one day. Now that was a very tempting offer! She had too many things on her plate given her move in just 10 days to another city somewhere in the midwest. We insisted her not to make anything but we will just meet somewhere and enjoy our time together. She is a one of the greatest cooks I know! Even simplest meals she cooked, turned out to be the most flavorful. Its been a year already and I still remember everything she made that day. Paan Pole, Ravyache thalipeeth -- which I am going to share with you today, Kalya vaTaNyachi usal, Batata Bhaji, and garlic chutney! She served us 'hot off the griddle'! It reminded me of my mom making rotis and serving us when we were school going kids.

My dear friend, its been a year already, please come back soon. We miss you, we miss our chit-chat, gossips and food talks. The group is not the same without you! Here is her recipe of Ravyache Thalipeeth which I make often when I am in hurry or in mood to eat something different than usual roti-sabji.

Spread on griddle

1 cup Fine Semolina (Rava)
1/2 Cucumber
1 Small Onion or Shallot
1/4 cup Fresh Coconut
Few Stalks of Cilantro
2-3 Green Chilies (adjust per taste)
Salt per taste
Water as needed

Ravyache Thalipeeth

Preparation - 
Finely chop onion, green chilies and cilantro.
Grate cucumber.
Mix everything together except water.
Now heat a non stick griddle on low-medium heat.
Make a dough by mixing little water at a time. Dough should be softer than chapati dough but not as thin as dosa batter.
Divide dough in 5 equal parts. Carefully spread one part/ball in the center of hot griddle. Use little water to spread the dough in pancake shape. Spread it as thin as possible.
Cook on both the sides. Serve hot with any chutney, pickle, or as is!

Tips - 

  1. Do not mix the dough and keep. Mix it just when you are ready make and eat.
  2. I have made this with fine semolina as well as Upama rava. There is not difference in the flavor.
  3. These are usually made for breakfast in Konkan. 

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Thursday, December 01, 2011

KumaThyache Pohe a.k.a. Kalayile Phovu


Kalavalele Pohe


It was about 3 years ago when I had taste of this poha for the first time. I was visiting my cousin in Bangalore and she decided to give me the taste of Kumatha Pohe. Her mother-in-law in from Kumatha and is an excellent cook. I was curiously watching her make this: Few ingredients  - Patal Pohe (thin poha), some jaggery, salt, nice fresh raw coconut and bright and red masala powder. She asked me if I can eat some raw onions that early in the morning, I said - it depends! She decided to make some with raw onion and some without.

That masala was something different from  anything I had tasted before. Around Kolhapur, Belgaum  you get this bright and red variety of a chilies called as 'Bedagi/Byadagi' not very hot but flavorful. If you use even a small amount the whole dish looks very red and this masala had this chili powder.
Finally I had these pohe and believe it or not I totally fell in love with the taste. My cousin offered some masala to take with me to US but unfortunately I forgot the pouch and landed here.  I called her to ask about the ingredients and her reply was simple - It comes from Kumatha! HAHAHA!
 Now I was desperately searching  for the recipe and after about 2 years or so I happened to see it on Shilpa's blog. I tried it immediately and successfully recreated the same taste.


I also followed the same recipe that Shilpa has!! Simple ingredients and so flavorful. Thanks to Shilpa!

Pohe on the way to Nupur's 'MBP July 08: Less is More!' event!

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