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Showing posts from April, 2012

Raw Mango Curry - Kairichi UDadamethi

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कैरीची उडदमेथी My grandparent's house had four different kinds of mango trees in the backyard. We would get to eat mangoes in any form - raw & unripe with salt and chili powder to chutneys to instant pickles in months of April and May. To make matters even interesting, my grandparents would by various different mangoes from nearby villages and sell them.  Grandma would lay down hay in a dark room on burlap cloth.  Then she would arrange most unripe mangoes in the back and most ripe in the front for easy access. We kids would get one mango each for breakfast one for lunch and one for afternoon snack for sure. And some more here and there. Alphonso used to be very once in a while kind of mango but I got to eat lots and lots of local varieties because of my grandparents. Of course, you cant compare taste of Alphonso with other kind but I am glad I got to taste lot other types of mangoes.

This recipe is not with ripe mangoes but with unripe mangoes. Unripe mango is called Kairee

Quick sauté: Amaranth Sabji

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(Link to Marathi Recipe)

My grandma had a green thumb. She grew Taro, bananas, mangoes and lots of seasonal vegetables in her backyard. One of the vegetables she grew very regularly was Maath also known as Chines Spinach. She had three vegetable beds growing simultaneously. She would wanter these everyday just pluck the tender leaves enough for the day for one bed. The bush remained in the ground that would grow again in next 3-5 days and produce more leaves for the next plucking. In about 2-3 months she would let them grow a bit to produce flowers and seeds, that those will be planted for the next rotation. Almost alternate days she would make this simple sabji to eat with Jowar Roti. It used to be as fresh as it could get and no one ever got tired of eating this simple sabji.

I grew up near farms, our house was only house with running water in the vicinity for very long time. Farmers would come to get drinking water from us, and would give us this sabji or some other leafy greens …

लाल माठ / तांदुळजा / राजगिर्‍याची भाजी

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(Link to English Recipe)

माझ्या आजोळी माठ आणि तांदुळजा (तांदळी) भाजी घराच्या मागच्या अंगणात लावलेली असे. घरात बरीच माणसे जेवणारी त्यामुळे सगळ्यांना पुरेल इतक्या प्रमाणात ही भाजी आज्जी लावायची. एकावेळी २-३ वाफे तयार असत. एका वाफयातली आज काढली तर दुसर्या वाफ्यातली २ दिवसांनी असे चक्र चालू असायचे. एकदा लावली की रोज संध्याकाळी पाणी शिंपायचे आणि चक्री पद्धतीने तोडणी करायची. ही भाजी मुळापासून कधी उपटत नसत. फक्त लागेल तसे खुडत जायचे. पाणी घालाल तशी भाजी परत परत येत रहाते. साधारण ३-४ महिन्यांनी तुरे आले की ते तिथेच वाढू द्यायचे. तेच पुढच्या सिझनचे बी. घरची, स्वत: तोडलेली भाजी असल्याने निवडण्यातही फार वेळ जात नसे कोणाचा. इतका साधा सोपा प्रकार रोजही खायला कोणी कंटाळत नसत.

आम्ही शेताजवळ रहात असल्याने आमच्याकडून आजूबाजूचे शेतकरी प्यायला पाणी मागून नेत. आणि संध्याकाळी घरी जाताना ही किंवा अजून कोणती तरी पालेभाजी घरी देऊन जात. त्यामुळे ही भाजी आम्ही बाजारातून फार कमी वेळा आणून खाल्लेली आहे. आता फार्मर्स मार्केट मध्ये मिळते ती आवडीने आणून खाल्ली जाते.

माठाची १ जुडी
४-५ लसूण पाकळ्या
मीठ
तेल
हिरवी मिर…

Varanphal / Daal Dhokali / Chakulya

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(Link to Marathi Recipe)


Daal Dhokali/ Chakulya/ Varanphal is one of the quick fix which my husband loves any day! Of course it makes our life easier too. Here is how I make it -


Varanphal/Chakulya/Dal Dhokli

1 cup Wheat Flour
1/4 tsp Turmeric powder
Salt and Red Chili Powder per taste
Chopped Cilantro

Water as needed

Preparation: 
Add all the ingredients except water. Make chapati dough using water as needed.
Make this Aamti but add little more water.
Make small chapatis and cut each chapati in 1"x1" pieces.
Add these pieces to boiling daal and let it cook for 5-7 minutes.
Serve warm with roasted Papad.