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Monday, April 23, 2012

Raw Mango Curry - Kairichi UDadamethi

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 (कैरी) in Marathi and ripe mango is called Amba (आंबा). Every family has their favorite recipe that they make from unripe mango. The recipe that I am going to share today is one such favorite but it is not traditionally made at my mom's or grandma's place. I first saw the recipe on Ashwini's blog and then another friend shared similar one on Maayboli


Kairichi Udadamethi


Here is my recipe combining both the versions - 

1 large Unripe Mango
1 tbsp Grated Jaggery
1 tsp Urad Daal
1 tsp Fenugreek Seeds (Methi seeds)
1 tsp Coriander seeds
1 tsp Rice
2-3 tbsp Fresh Coconut (I used frozen)
2-3 Dried Red Chilies
Salt per taste
2 tsp Oil
1/2 tsp each Mustard seeds, Fenugreek seeds, Turmeric Powder
Pinch of Hing 
Few curry leaves

Preparation - 
Peel mango and carefully cut in cubes. Make sure you get as close to the seed as you can. 
Heat 1/2 tsp oil in a small kadhai, roast urad daal, fenugreek seeds, coriander seeds, red chilies and rice until golden. 
Grind coconut, pinch of turmeric powder together. 
Add roasted spices to the paste and grind until fine paste. 
Heat remaining oil in heavy bottom kadhai*. Add mustard seeds, fenugreek seeds and curry leaves, let them splutter. 
Add chopped mango, saute for 3-4 minutes. Add just enough water to cook mango pieces. Cover and let it cook. 
In about 3-4 minutes, add jaggery and salt. Cover and cook for 3-4 minutes. Add water if necessary. 
Now add masala paste and mix thoroughly.  Lower the heat and cook for couple more minutes. 

Tips - 
  1. * Use non reactive kadhai like non stick or stainless steel.
  2. I have made this with very unripe and sour mango also with semi ripe non-so-sour mango. Both versions are equally tasty.
  3. I like my version of UdadaMethi bit on the drier side than with gravy. But Ashwini and Shailaja both make it with little bit of gravy.

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Sunday, April 15, 2012

Quick sauté: Amaranth Sabji

(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 on the way back home in the evening, again as fresh as it can get.

Now I buy this from farmers market here and love making and eating this sabji.

1 Big Bunch of Maath/Amaranth/Chinese Spinach
5-6 Large Cloves of Garlic
2 tbsp Oil Salt per taste
1-2 Green chilies (Optional)

Preparation -
Pluck the leaves. You can even take tender stems and peel the thin membrane from the stems.
Wash thoroughly and chop. Smash garlic, slit the green chilies if using.
Heat oil in a large cast iron pan. Add garlic and chilies. Sauté for a minute or so.
Lower the heat, add half of the chopped greens, sprinkle salt over and cover with rest of the chopped green. Cover the pan and let it sit for 3-4 minutes.
Greens now will get steamed and shrink down in quantity making it easy to mix.
Mix thoroughly and sauté for 3-4 minutes and evaporate the water.

Here is how these vegetables look -

Red Maath -

 

Prepared sabji -


Tandulaja (green chinese spinach) -


Prepared sabji -

Amaranth -

Prepared sabji -

Tips - 
  1. This vegetable should not be over cooked. 
  2. You can add onion if you like.
  3. Usually we do not add cumin/mustard/turmeric in the tempering. 
  4. My mom makes this sabji in cast iron griddle once she is done making bhakari. 

लाल माठ / तांदुळजा / राजगिर्‍याची भाजी

(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 मिरची
जिरे, मोहरी - वगळण्यास हरकत नाही

कृती - 
माठाची पाने निवडून घ्यावीत. कोवळे दांडे देखील सोलुन घ्यावेत.
स्वच्छ पाण्यात भाजी २-३ वेळा धुवुन घ्यावी.
 भाजी चिरुन घ्यावी.
 कढईत तेल तापवून घ्यावे. कढई लोखंडाची असेल तर उत्तम. तेलात लसूण, जिरे मोहरी, मिरची चिरुन घालावी. वरुन चिरलेली भाजी घालून मीठ घालावे. 
गॅस कमी करुन कढई २-३ मिनीटे झाकून ठेवावी. थोड्यावेळान भाजी नीट मिसळावी.
कोरडी करावी.  गरम गरम भाकरी आणि ही भाजी म्हणजे स्वर्गसुख!

आता या भाज्या कशा दिसतात ते पाहूयात -

 लाल माठ असा दिसतो

 

केलेली भाजी अशी दिसते -



तांदुळजा असा दिसतो -



केलेली भाजी अशी दिसते -


राजगिर्‍याची भाजी अशी दिसते -


तयार भाजी अशी दिसते -


टिपा - 

  1. भाजी अती शिजवू नये. 
  2. मिरची घालणार असाल तर शक्यतो उभी चिरुन घालावी म्हणजे काढुन टाकता येते. कांदादेखील घालता येतो. 
  3. आम्ही हळद / जीरे/मोहरी वगैरे कधी घालत नाही. 
  4. भाकरी झाल्या की त्याच लोखंडाच्या तव्यात ह्या भाज्या फोडणीला घालतात.

Thursday, April 12, 2012

Varanphal / Daal Dhokali / Chakulya


(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 -




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.

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