Monday, December 02, 2013

Peeth Perun Bhaji

Peeth - Flour
Perun - Sprinkled

Knitting is one passion I come back to after trying various other hobbies. I rarely come back empty handed when I visit yarn stores. Actually I should say that with all my visits to any arts and crafts stores. But knitting is one hobby lets me help others just a little bit. Few years ago I found out about a knitting group in my office and and I joined their mailing list. Group meets once in a week and there are lot of experienced knitters who help new hobbyist learn new techniques or help sort out mistakes. I am not a regular visitor but I do go meet them once in a while. One great thing about this group is that they make chemo hats every year as community service and donate any organization like Knots Of Love. I love participating in these events. See if you have a drop off location near you for any of the organization that accept Chemo hats or any other knitted or crocheted goodies. You can check some of the organizations here who accept knitted or crocheted hats or scarves or blankets. I hope some of you can spend time making hats or scarves this winter to help people in need.


Now off to today's recipe. We Maharashtrians like peeth perun bhaji, vegetable sprinkled with chickpea flour. I think traditionally women started making it to increase quantity to feed the large families. But it tastes so good that now it just made as a separate dish. You can make green onion, methi or almost all the leafy vegetables, or my favorite capsicum! Its very simple to make and results are crowd pleasing.

Peeth Perun Bell Peppers

I just follow my mom's recipe, and here is how she makes it - 

2 Capsicum/Bell Peppers (should yield 2-2.5 cups diced)
1 small onion
1/2 to 3/4 cup Chickpea Flour (Besan)
2 tbsp Roasted Peanut Powder
1-1.5 tbsp Kanda Lasun Masala (or per taste)
Salt Per Taste
Fistful of Chopped Cilantro 
For Tempering - 2 tbsp Oil, 1/4 tsp Mustard Seeds, 1/4 tsp Cumin Seeds, 1/4 tsp Turmeric Powder, pinch of Hing.

Preparation -
Wash bell peppers, remove seeds and green stem.
Chop the peppers into 1/2" dice.
Chop onion into 1/2" dice.
Heat oil in thick bottom utensil. Add mustard seeds and cumin seeds. Add turmeric powder and hing when mustard seeds start spluttering.
Add onion and saute until golden brown.
Now add chopped peppers, and saute for 3-4 minutes on low heat. Add kanda lasun masala, salt and roasted peanut powder. Mix thoroughly.
Lower the heat and add about half of the chick pea flour, mix well and see if you need some more. You should add just enough to coat the pepper and not too much.
Mix and cover with tight lid. Let it cook for 4-5 minutes on low heat. Remove the lid mix thoroughly. If flour is cooked, sprinkle cilantro and mix and enjoy with chapati or bhakari.

My favorite peeth perun bhaji is on its way to my favorite event MLLA#66 by Lisa, originally started by Susan and currently hosted by Simona

Tips - 
  1. Sometimes the peppers leave too much water when it starts cooking, in that case you can saute peppers on high heat to let the water evaporate. Or you can add more chickpea flour. 
  2. Try the same formula with green onions.

Monday, November 11, 2013

RataLyacha Khees

RataLe - Japanese Sweet Potatoes
Khees - Grated

Sweet Potatoes, yams, multiple types of potatoes available in this country used to be extremely confusing for me. Initially I must have spent almost 30 minutes around the potato bin to find the sweet potatoes(that I knew) almost on all the grocery trips. Then I just gave up and stopped buying them altogether as they are humongous in size and turned really pasty/mushy when I cooked them. They were not sweet and I just did not care for them after number of tries. I did manage to make this RataLyacha Khees with orange versions or yam and sweet potatoes and that was okay but in general could get acquainted with the taste or the texture.

Fast Forward about a year and I found 'the sweet potatoes' in farmers market just like the ones we get in India! They are known as Japanese Sweet Potatoes. They are small, purple skinned, pale white flesh inside, fibrous, sweet and very flavorful in general. These show up in market seasonally and I eat them to my heart's content! A friend of mine slices them lengthwise and brushes little bit of butter and wraps with aluminum foil and then grills them. Oh they taste just awesome!

Now back to the recipe. This is a very traditional Maharashtrian recipe and usually made on the religious fasting days. As all the other religious fasting recipes, this also contains peanut powder. But this is more healthier than the Sabudana Khichadi. I make it once in a while for breakfast. After eating too many Diwali sweets, and deep fried snack, you might be craving for simple home made breakfast, just like me. Now let's see how to make it - 

RataLyacha Khees
2 Large Japanese Sweet Potatoes (It should yield about 5-6 cups grated)
5-6 Green Chilies (or per taste)
2-3 tbsp Oil
1/4 cup Roasted Peanut Powder (more if you like it)
1 tsp Cumin Seeds
7-8 Curry Leaves
Salt per taste
Juice of 1/2 Lime/Lemon 
Few sprigs of Cilantro, finely chopped.
RataLyacha Khees - Ready to serve
Preparation - 
Wash sweet potatoes thoroughly so that all the soil is washed away. If soil is stuck to the tubers, please soak them in water for 10-15 minutes and then wash them thoroughly. Pat them dry.
Now chop green chilies either to fine pieces or just keep them whole with just one slit on every chili.
Peel off the skin using potato peeler. It might be bit difficult to peel as these are much denser than potatoes.
Grate the sweet potatoes and keep them aside. **
Heat oil in non stick pan, add cumin seeds. Once cumin seeds start spluttering, add curry leaves and green chilies. Let them sizzle for about a minute on medium heat.
Now add half of the grated sweet potatoes, sprinkle salt and peanut powder.
Spread the rest of the grated sweet potatoes over.
Start mixing everything carefully on lower medium heat. Once everything is mixed well, cover and let it cook for about 4-5 minutes on lower-medium heat. Then mix again little, cover and cook.
It should not be mushy but should be cooked. Sprinkle lemon juice and chopped cilantro over, mix again for another couple of minute.
Enjoy while its warm with cup of tea!

Tips - 
  1. ** Sweet potatoes turn black too quickly.  Do not grate them and keep aside for more than 5 minutes. Some suggest washing the shredded potatoes with water, but I do not do that because it looses all its nutrients that way. 
  2. Add more roasted peanut powder if you like. 
  3. You might have to use more chilies than one normally use, as these are 'sweet' potatoes. :)

Tuesday, October 08, 2013


Rice kheer used to be my favorite kheer. One of my aunt makes it the best. I used to be very cream perfectly sweetened and just enough saffron and cardamom. I have tried reproducing it never comes out the way my aunt's.
Recently we friends did a Punjabi themed potluck dinner. I decided to make parathas and dessert. My initial thought was to make Gajar Ka Halwa. That would have been very typical but I did not go the 'typical' route. I asked a Punjabi friend whether Phirni counts as a Punjabi dessert and she said yes. So I decided to make Phirni. To keep it simple I decided to only use saffron and then garnish with nuts. I find making phirni is extremely easy if you do not mind constant stirring. You can make it ahead of time and can be served in individual kulhads or everyone can take as much as they want from big serving bowl.


(Recipe is adapted from Sanjeev Kapoor)

6tbsp Basmati
5 cups Fat Free Milk (0%)
2 cups Reduced Fat Milk (2%)
1/2 cup sugar
Few Strands of Saffron

Preparation - 
Soak rice for minimum 2-3 hours.
Drain rice and start grinding. Use little milk for grinding as necessary. Strain using fine sieve. Repeat until 99% of rice is ground to fine paste.
Soak saffron in one tablespoon milk.
Mix remaining milk to the ground rice and add sugar.
Now start heating on low flame. I suggest use nonstick pan instead of a normal utensil. Stir constantly - literally do not stop. If you stop stirring, rice will form lumps and it becomes very difficult to get soft creamy consistency.
Add soaked saffron when consistency thickens a little bit. Continue stirring until it thickens like pudding. Rice should be completely cooked.
Arrange individual bowls in serving platter, and pour about 3/4 cup in each bowl. Refrigerate for at least an hour.
Garnish with nuts and saffron threads just before serving.

Saffron Phirni
(Photo courtesy: Evolving Tastes

Tips - 
  1. I have made phirni with only with fat free milk but that takes bit more sugar so I decided to use little bit of 2% milk. 
  2. Once I made phirni with nuts but I did not enjoy that much as I like creamy version more. 
  3. Grinding the rice to very fine paste is very important. It takes time but that makes phirni smoother.
  4. Given proportions yield about 9 portions of the size shown in picture. 

Wednesday, September 25, 2013

Western Maharashtrian Thalis - Guest post for Sailu's Kitchen

Sailaja of Sailu's kitchen asked me to write another article about the Western Maharashtrian food that I grew up with. This cuisine is very dear to my heart and my daily cooking is still based on the recipes from this region.

Thali prepared by my Mom

Clockwise from top - Matakichi Amati, Dry Zunaka, Jwarichi Bhakari, Mirachiche Lonache (Chili Pickle), Koshimbir, Dollop of Home Churned Butter

Read more on Sailu's kitchen 

Thursday, September 05, 2013

Khandeshi Style Buttermilk Kadhi

(Link to Marathi Recipe)

Buttermilk kadhi is a made all over India and all the regions have their own way of making it. Maharashtrian kadhi has fresh coconut, ginger, garlic and turmeric powder is used in tempering.  Punjabi kadhi has pakodas or fritters and has bit of thick consistency. Gujarati kadhi is sweeter and flavored with cinnamon, cloves. Kadhi from Karnataka is somewhat similar to Maharashtrian style but sometimes made with snake gourd or okra.

 Khandeshi kadhi is very different that all these varieties. Even though Khandesh is part of Maharashtra, the kadhi is made bit differently. Traditionally, ginger, garlic and green chilies are roughly ground together and mixed with ghee. Kadhi is made in earthen pot. And tempering is made with live coal. The ghee-masala ball is carefully put over live call and as ghee starts melting, lichen, mustard seeds and cumin seeds added. Once mustard seeds start spluttering, everything including coal is poured in boiling kadhi.

This kadhi is made as an accompaniment with another special dish called Funake or Vafole. I will share that recipe very soon in another post. 


For Kadhi -
1 cup Yogurt (preferably sour)
3-4 tbsp Besan or Chick Pea Flour
Salt per taste
1-2 tsp Sugar
10-12 sprigs of Cilantro (chopped)

4-5 cups of water (use as needed)

Masala - 
2 Green Chilies (or per your taste)
1" Ginger Blob
3-4 Cloves of Garlic

Tempering - 
8-9 Curry Leaves
4-5 DagadFool (or edible Lichen)
2 tbsp Ghee (solid)
1 tsp Mustard Seeds
1 tsp Cumin Seeds


Preparation -
Make buttermilk by churning yogurt and water together, making sure there are no lumps of yogurt left in the prepared buttermilk. Add little water at a time. Now add salt, sugar and cilantro. Mix besan and remove the lumps if any.
Now keep the this kadhi mixture on low-medium flame and keep stirring almost constantly while kadhi thickens a bit. Do not increase the heat to make kadhi faster it can curdle.

Grind green chilies, garlic and ginger into rough paste without using any water. Mix that with solid ghee and keep it in a plate. Keep mustard and cumin seeds in the same plate. Also keep the Dagadfool and curry leaves in the same plate

Once kadhi/buttermilk mixture comes to boil, heat small kadhai. Add ghee-masala mixture to the hot kadhai. Ghee will melt with a minute then add dagadfool, curry leaves,  mustard seeds and cumin seeds. Once the mustard seeds start spluttering and ginger garlic turns golden brown, add this tempering to boiling kadhi. Let it boil just one more time and turn off the heat.

Enjoy with simple khichadi or Funake.

Tips - 
  1. Don't add all the water at the same time instead check the consistency. It should be very similar to fat free milk
  2. Cut down sugar if the yogurt is not sour. दही अंबट नसेल तर साखर कमी घालावी. 
  3. You can make normal tempering by heating ghee and adding masala and rest of the tempering. Once the tempering is ready, pour over boiling kadhi. 
  4. If you are planning use live coal and earthen pot then boil kadhi is a steel utensil. Heat coal over and let it become completely red. Put this live coal in earthen pot, make tempering as per recipe above. Once tempering is ready, add the boiling kadhi over. 
  5. Remove coal before serving or within half an hour. 

Tuesday, September 03, 2013

खानदेशी कढी

(Link to English Recipe)

कढी म्हणजे किती प्रकार होतात ना आपली नेहेमीची आले-लसूण-मिरची वाटून लावलेली कधीतरी खोबरे घातलेली. पंजाबी कढी म्हणजे मस्तपैकी पकोडे तळून घातलेली. गुजराती कढी म्हणजे थोडी गोडसर आणि लसूण वगैरे न घालता दालचिनी, लवंगा घालून केलेली. तामिळनाडूमधे केलेली कढी म्हणजे तूरडाळ-तांदूळ-धने वाटून लावून केलेली. कर्नाटकातली कढी साधारण महाराष्ट्रातल्या सारखीच पण कधी पडवळ  तर कधी भेंडी घालून केलेली!

यात आता अजून एक कढीचा प्रकार म्हणजे खानदेशी कढी. आता खानदेश आहे महाराष्ट्रात पण त्यांची कढी करायची पद्धत आहे थोडीशी वेगळी. लसूण-मिरची-आले एकत्र करून तो गोळा घट्ट तुपात मिसळतात. हा तूप-मसाल्याचा गोळा तयार होता तो, थोडे दगडफूल आणि कढीपत्ता असे सगळे एका वाटीत घेतात. लहान कोळश्याचा तुकडा लाल होईपर्यंत फुलवतात. आणि लाल फुललेल्या कोळश्याच्या निखाऱ्यावर तूप-मसाल्याचे मिश्रण घालून त्याची फोडणी करतात. आणि हे सगळे केले जाते मातीच्या मडक्यात! कोळसा, मडके, दगडफूल या सगळ्याची एकत्र चव जी काय लागते ती एकदम कमाल असते.

ही कढी बरेचदा फुनके किंवा वाफोल्यांबरोबर केली जाते. खानदेशातला हा एक माझा आवडता प्रकार आहे. पहिल्यांदा कढी कशी करायची ते पाहू आणि वाफोले पुढच्या पोस्ट मध्ये देईन.


कढीचे साहित्य - 
१ कप दही (शक्यतो आंबट)
३-४  टेस्पून बेसन
१-२ टीस्पून साखर
चवीप्रमाणे मीठ
मुठभर चिरलेली कोथिंबीर 

४-५ कप पाणी लागेल तसे

वाटण - 
२ हिरव्या मिरच्या (चवीप्रमाणे कमी जास्त कराव्यात)
१ इंच आले
३-४ लसूण पाकळ्या

फोडणीसाठी - 
८-९ पाने कढीपत्त्याची
४-५ दगडफूल
२ टेस्पून तूप
१ टीस्पून मोहरी
१ टीस्पून जिरे


कृती -
दह्याचे पाणी घालत टाक करून घ्यावे. सगळे पाणी एकदम न घालता थोडे थोडे घालावे. ताक खूप पातळ किंवा घट्ट नसावे. ताकात बेसन घालून सगळ्या गुठळ्या काढाव्यात. चवीप्रमाणे मीठ आणि साखर घालावी. मंद आचेवर कढी करायला ठेवावी. सतत हलवत रहावे, आच मोठी करू नये त्याने कढी फुटायची शक्यता असते. 

दरम्यान, हिरव्या मिरच्या, लसूण आणि आले एकत्र करून गोळा वाटून घ्यावा. वाटण करताना पाणी न घालता करावा, अगदी बारीक वाटले नाही तरी चालेल.

एका वाटीत तुपाचा गोळा आणि वाटणाचा गोळा एकत्र करावा. त्यातच जिरे, मोहरी, कढीपत्ता, आणि दगडफूल एकत्र करून बाजूला ठेवावे.

कढी उकळत आली की एका लहान कढई किंवा कढले तापायला ठेवावे. त्यात तूप-वाटणाचा गोळा घालावा, तूप पातळ होऊन तापते, त्यात जिरे, मोहरी, कढीपत्ता आणि दगडफूल घालावे. मोहरी तडतडली आणि लसूण आले खमंग भाजले की फोडणी उकळत्या काढीत ओतावी. अजून एखादी उकळी आली की गॅस बंद करावा.

ही गरम कधी साध्या खिचडीबरोबर, फुनक्यांबरोबर अप्रतीम लागते.

टीपा - 
  1. दही अंबट नसेल तर साखर कमी घालावी. 
  2. तूप-वाटणाचा गोळा न करता तुपाची नेहेमीप्रमाणे फोडणी करून त्यात मिरची-लसूण-आल्याचा गोळा खमंग भाजून ती फोडणी उकळत्या कढीत ओतली तरी चालते. 
  3. कोळसा, मातीचे मडके असेल तर, पातेल्यात कढी उकळून घ्यायची, मडक्यात तापलेला कोळसा ठेवायचा त्यावर मसाला-तूप, फोडणीचे साहित्य घालून खमंग भाजाले की त्यावर उकळलेली कढी ओतायची.

Sunday, August 25, 2013

Indian Style Seven Layer Dip: Dabeli Dip

Quilting is something on my bucket list to learn for a very long time. The urge surfaced again when I saw Nupur's quilting posts and at the same time my best friend Ash also started learning and made a nice wall hanging. I decided that I will complete all the projects I have undertaken and then go learn quilting. But that changed recently very dramatically.

Here is a little background, I had gotten this nice Rajai from India but cotton filing started gathering and within a month the quilt turned into big blob of cotton and of course unusable!!! I started the restoration project by removing all the cotton, and separating both the sides carefully. I also bought nice batting from fabric store. And then started putting everything together in a hope that I will make a nice quilt and use it! But it turned out to be the most time consuming project I had undertaken in a while. On and off I was working on it for past few years but it was nowhere to close to finishing. Recently, I was given an ultimatum to finish it in next month or the complete blob was going to go in a recycling bin or trash bin!! So I had to take drastic measures to save it. I called Ash to ask her if her teacher can help me. To my pleasant surprise teacher said yes. I took off from office one day, and took everything to the teachers home with hope to get few pointers to complete it faster. The teacher not only helped me understand the problem but also suggested best solution to finish it quickly.

Teacher told me to use an old technique of quilt tying and gave me matching and contrasting threads to use. My teacher, Ash and I completed knotting the quilt in just couple of hours.  Teacher then showed me the mitered corners and making no fuss ending for the quilt and voila! My quilt was ready for use the very next day!

And the best part is, teacher is ready to show me few techniques if I want to make another quilt! Yay!! I am really looking forward to make another quilt with help of my teacher. Here is a pictures of quilt I restored -

Restored Quilt

Now lets move on to the recipe I am going to share with you today. The basic idea of the recipe came from D, a friend of mine. He makes dabeli filling in a layer and then makes it into 'Indian Sloppy Joe' with small dinner roles. I now make it in dip style and serve either with baguette slices or pita slices. It is becoming a very popular appetizer with all my friends.

Basic dabeli preparation is done exactly the same way I shared earlier  in Dabeli Sandwich recipe. It all in the presentation only with two small changes -
  1. Potato Filling - Make it into thick gravy like consistency. 
  2. Omit the bread slices instead get a French baguette thinly sliced
Here is how to arrange it into a dip by arranging the following layers evenly -
  • Layer the potato filling in a shallow serving bowl
  • Thin layer of tamarind chutney
  • Thin layer of green chutney

Dabeli Layers 1 to 3
  • Finely diced onion
  • Finely chopped cilantro
  • Red/black grapes cut in quarters 

Dabeli Layers 4 to 6
  • Masala peanuts and thin sev just before serving to avoid making it soggy

Dabeli Layers 7&8 - Final presentation

Here is how it looks when served on individual baguette slices -

Individual pieces ready

Tips -
  1. You can prepare everything up to 24 hours in advance. 
  2. You can even layer everything about 2-3 hours ahead just sprinkling masala peanuts and sev at the last moment
  3. I usually make 2-3 smaller bowls than making one large bowl helps in serving and also leftovers can be used next day making the sandwiches.

Monday, July 15, 2013

Kanda Lasun Masala

Onion-Garlic-Masala a.k.a. MisaLaleli Chutney

This is actually known as MisaLaleli(mixed) Chutney in Satara-Kolhapur-Sangli-Solapur region. Everyone I know makes supply that lasts for 6 months to a year. It is a very labor intensive job but saves time in daily cooking. Usually this is done just after Diwali taking advantage of October heat or in summer before Monsoon starts.

Kanda Lasun Masala

Process starts with getting masala ingredients needed for garam masala and dried red chilies. I have given almost whole procedure when wrote the garam masala recipe. Red chilies are spread on polythene sheet or bed sheet in the sun for a day or two then stems are removed by hand. This should be done while chilies are crispy. Sometimes chilies break and seeds come out. These seeds are collected separately. Even though seeds bring needed spice to the whole masala, it also makes color of the whole chutney little lighter. To avoid that spicier variety of chili is used. My mom likes to use Sankeshwari and Byadagi variety, first one gives spice and the later gives color. Removing stems is very time consuming and can make your fingertips sting. Once all the stems are removed, it is taken to the Kandap Machine to make chili powder. Next thing is to make Garam Masala. Once masala and chili powder are ready then next one on the list is to slice onions, grate more dried coconut, peel garlic. And that itself sometimes can take one full day!

As I said earlier, every household has their own proportions and I am sharing my mom's proportions. We do not enjoy very spicy food so this version suits the best for us. We use this for almost all the sabjis and usals and amatis at home. My mom almost never uses any other masala for her daily cooking. Some  sabji's my mom makes are - stuffed eggplants, ambat chukyachi bhaji, Kolhapuri misal, ghevaDyachi bhaji etc.


Let's see how my mom makes the misaLaleli chutney -

1 cup Garam Masala
5-6 cups Red Chili Powder
1 lb (0.5 Kg) Red Onions
1 Large Bulb Garlic
1 cup Dry Coconut Grated (loosely packed)
1/4 cup Salt (or as per taste)
1/2 cup Oil (Divided use)

Preparation - 
Peel and thinly slice onions. Heat 2-3 tbsp oil in a large pan. Add sliced onion and start sauteing on low flame. You have to cook the onion without burning it. It can anywhere between 45 min to 1 hr. Add more oil, 1 tbsp at a time, if needed. This step is very important in the whole masala making process so please do not try to save time here. Otherwise the whole masala can go bad in just few days.
When onion is cooked well, it looks caramelized and tastes sweet.
Once the onion is cooked well, let it cool completely. Do not put it in the refrigerator to cool it faster.
Now dry roast grated coconut and set aside to cool and then grind to fine powder.
Grind garlic to fine paste with little salt if needed. Do not use water.
Once onion is cooled completely, grind it in batches to fine paste. Do not use water.
Now all the ingredients are ready for mixing.
Divide everything in 4 to 5 parts and add one part of each ingredient in food processor with 'S' blade. Run the food processor to mix thoroughly. Once its mixed taste test for salt and add if needed and mix again. Remove it in a large mixing bowl.
Repeat the process for remaining parts.
Now mix everything in the mixing bowl and adjust salt if needed. The final product will feel damp to your hands and that is the correct consistency. If you put more oil then it might feel wet.

Bright Red!

Tips -
  1. To save time, you can cut onion, sun dry it for a day or two and then fry it in oil to avoid cooking for long time. But this method needs more oil.
  2. If you do not have food processor, use food safe gloves and thoroughly mix with hands.
  3. If you accidentally use more oil then cut down oil when using this masala in sabjis. 
  4. If you accidentally make this masala salty then adjust salt when preparing the sabji etc.
  5. Spread this chutney over fresh jowar bhakri and generously spread oil is a very favorite breakfast for lot of people in the region. 
  6. If you have access to KaraLe/Thistle seeds/Nyjer seeds, you can dry roast about 1/2 cup and grind to fine powder and mix it in. Final product will have black speckles.

Tuesday, July 02, 2013

Godi Batati Rassa

Godi - Sweet
Batati - Potatoes
Rassa - With gravy

This is a recipe from a community called Pathare Prabhu, they are originally from Mumbai. I first had heard about this dish in P. L. Deshpande's Bhraman Mandal. I did not know the recipe and did not know anyone who can share authentic recipe. I have read various renditions claiming the original but I was not convinced. A friend gave me a packet of Pathare Prabhu Masala during recent India trip. And that made me look for more authentic recipes to use up the big packet. I tried it as normal garam masala once but I really wanted to use it in the authentic recipes. My quest took me to a very nice series of videos by Mrs. Kalpana Talpade. The videos are homemade without any professional editing or even any fancy equipment. And that attracted me more to the recipes. I have made Godi Batati Rassa multiple times and now I have bookmarked Ananasache Sambare and Kobiche Bhanole. I enjoyed her video series so much that, I got in touch with her. And she came across as warm person as she is in the videos.

Even though the name is sweet potato curry, the actual dish is not sweet, does not have any jaggery or sugar. The person who named this dish, must be really being sarcastic :) I followed Mrs. Talpade's recipe so I am sharing it here with her permission and all the credit goes to Mrs. Talpade.

Godi Batati Rassa

5 Small/Medium Potatoes (I used white or Yukon gold)
1 cup Cauliflower Florets or Red Bell Peppers
1 Large Onion
4-5 Cloves of Garlic
1" Blob of Ginger
1 tsp Pathare Prabhu Masala
1/2 tsp Red Chili Powder *
Pinch of Turmeric
Pinch of Hing
Salt per taste
2-3 tbsp Oil
Water as needed

Preparation - 
Peel potatoes and cut in half or quarters. Cut onion in large pieces too.
Cut cauliflower (or red bell peppers) in large pieces. 
Heat oil in heavy bottom vessel and add hing. Let it sizzle for a minute.
Add chopped onion, saute until translucent.
Add potatoes and cauliflower, saute for few minutes.
Add salt, Pathare Prabhu Masala and chili powder. Add about a cup of water.
Make ginger garlic paste in mortar pestle, add that.
Mix everything, cover with deep plate. Add about 1/2 cup water on the plate.
Put something heavy on the cover.
Let it cook until potatoes are well done. Enjoy with chapatis or rice.

Tips - 
  1. * I omitted red chili powder as the masala I got, has chili powder added to it. 
  2. Putting water on the cover makes sabji cook with less water due to condensation technique. 
  3. I liked the version with bell peppers more.
  4. If you do not have Pathare Prabhu Masala and use garam masala, it will be simple Batata Rassa Bhaji.

Sunday, June 23, 2013

Oilfree, Quick and Easy Chhole

After my 10th grade exams, I had visited my uncle in Mumbai and their neighbor was Punjabi family. Neighbor aunty always shared whatever she cooked that day with us. That was my first introduction to home made Punjabi food. I don't even remember if we had any Punjabi restaurants in our town at the time. So I did not have any taste references to any of the things I had during that stay. I remembering eating chhole, rajma, maa-ki-daal. And that was the first time I had chana daal as made as daal. For Maharastrian me, that was non-heard of! We always made toor daal and chana daal was used for puran poli or kairichi daal etc. I returned home from that vacation armed with rajma, chhole and few more recipes.

Chhole was the first Punjabi 'dish' I cooked. I remember I was so particular about the amount of tomatoes, onion, garlic etc. I had gone to various shops to get aamchur powder as I wanted it come out perfect! We did not have tea bag at home so I wanted to buy 'Wah! Taj tea bags' just for making chhole. My mom asked me to use loose tea powder tied in small muslin cloth! I was not very happy with that but I could not argue with my mom. Long story short, my first attempt to make chhole was successful, of course my mom's cooking skills made the whole thing go smoothly and we could eat on time that night.

Later when I actually started cooking regularly, I realized making chhole is one of the most easiest thing to do! I followed various recipes just to perfect mine. And then I settled with one that did not have any tomatoes and just aamchur. That was my go to recipe for the longest time. But things changed when I saw this recipe. It was so simple and oil free, so I had to try it immediately. And I am glad, I did! It is one of the most easy recipe I have seen and it tastes awesome! Couple of months ago TC shared very flavorful home made Punjabi Garam Masala with me and ET shared pack of Chhole masala that she had gotten from exhibition in India. I used both to make these chhole. It was one best batch of chhole I made, if I say so myself :) Anyway, here is the recipe which is just a translated version of original recipe. All the credit goes to original post. 

Easy Chhole

1 cup Dry Garbanzo Beans
1 Large onion 
1 Large Tomato 
2-3 Green Chilies
1" Blob of Ginger
1/2 tsp Garam Masala
1 tsp Chhole Masala
1 tsp Cumin Powder
1 tsp Aamchur (use less if you do not like sour taste)
Salt per taste
Water as needed

Preparation -
Soak garbanzo beans in warm water. Keep it overnight or at least 5-6 hours. 
Pressure cook soaked garbanzo beans with little bit of salt until done. 
Dice tomato and onion add to a thick bottom utensil. Also add slit green chilies.
Julienne ginger and add it in the tomato-onion mixture. 
Now mix aamchur, garam masala, chhole masala, cumin powder,  salt (if needed) in 1 cup of water. 
Mix masala paste with onion-tomato mixture. Mix cooked garbanzo beans in masala-tomato-onion mixture.
Let it cook on low flame until everything is cooked, approximately 15-20 minutes.
Mash little while cooking and add more water as needed, consistency of these chhole is very similar to the Paav Bhaji.
Enjoy with Kulcha as suggested in original recipe or nice parathas as I did.

Tips -
  1. I have used canned chhole once but I liked the soaked chhole version more. 
  2. Make sure everything is thoroughly cooked because partially cooked onions taste terrible. 
I am sending this flavorful easy recipe to 'My Legume Love Affair' originally started by Susan, now managed by Lisa and hosted by Nupur of One Hot Stove.

Monday, June 17, 2013

Shepuchi Bhaji: Dill - Pumpkin Leaves Bhaji

(Link to Marathi Recipe)

My mom makes this bhaji on 3rd day of Ganesh Utsav (Ganesh Chaturth) to celebrate arrival of  Goddess Gauri. It is believed that you offer simple light meal on the first day of Gauri puja and make full meal of Puran Poli, batata Bhaji, Varan-Bhat, Koshimbeer on the second day of Gauri's arrival. Third and the last day, my mom usually makes simple dahi-bhat (yogurt rice) for the offering.

Shepuchi Bhaji

Here is very simple recipe from my mom -

1 bunch of Dill
4-5 Tender Pumpkin Leaves
2-3 Green Chillies (Adjust according to taste)
3-4 cloves of Garlic
1 tsp Cumin Seeds
1 tbsp Oil
2-3 tbsp Toor Daal
2-3 tbsp Rice
Salt per taste 

Preparation -
Clean dill, take only tender leaves and stems. Wash thoroughly and chop into fine dice.
Remove veins from back of pumpkin leaves, wash and chop into fine dice.
Grind garlic and chilies together.
Mix toor daal and rice together in a big enough vessel that can fit in the pressure cooker. Wash and drain all the water.
Add half of chopped greens over daal-rice.Add 1 tsp salt, chili-garlic paste, cumin seeds on it. Now cover with remaining chopped greens. Add about 1/4 cup water.
Cook in pressure cooker for 10-15 minutes. Rice and Daal should be cooked well.
Let the pressure cooker cools down, remove and mash with back of spoon. Add more salt if needed.
At this point add more oil if you want. Heat over low flame if you want but its not needed.
Enjoy warm with fresh Jowar Roti.

Shepuchi Bhaji With Bhakri

Tips -
  1. My grandma makes the same bhaji with spring onion/green onion. 
  2. Sometimes you get whole bunch of pumpkin leaves, use just 3-4 in this bhaji as you need those just for the consistency.

Monday, June 03, 2013

Makyachya KaNasacha Upama

Fresh Corn Upama

Almost all of us have memory of eating fire roasted corn, bhutta, during monsoon season. Perfectly roasted corn seasoned with right amount of chili powder, salt and lime juice makes it must have for almost everyone! Surprisingly, we did not have street vendors selling these snacks in our town. Everyone roasted their own whenever fresh corn is available. I remember my mom used to roast them on the gas stove for me and my brother as after school snack. She used to use butter or ghee with salt and little bit of chili powder to coat the corn. Ah! the aroma and flavor!!

The recipe I am going to share today is called makyachya kaNasacha chivada (fresh corn chivda) at my place. It is because of the firmer texture of grain of Indian corn. It is not as sweet as American corn either,  that makes this dish look very much like chivada. American corn is very creamy so the texture changes and becomes more like porridge so I started calling it upama. I love both the versions. It is made exactly same way -

Makyachya KaNasacha Upama

3-4 Fresh Corns on the cob (or 3-4 cups of frozen corn)
2-3 Green Chilies
1 small Onion
Salt Per Taste
½ tsp Sugar (optional)
Fistful of Chopped Cilantro
2 tbsp Peanut powder
Juice From Half Lemon
2 tbsp Oil
For Tempering - 1/2 tsp Cumin seeds, 1/2 tsp Mustard seeds, Few Curry leaves, pinch of Turmeric

Preparation -
Husk the corn, and remove all the silk threads. Carefully grate the corn, reserve all the juice. If you are using frozen corn, coarsely grind it in food processor.
Cut onion into fine dice. Slit green chilies.
Heat oil on medium heat in a heavy bottom pan. Add mustard seeds and cumin seeds, and let them splutter. Add curry leaves and green chilies. Let them sizzle for a minute or two.
Now add chopped onion, saute until light brown.
Now add corn with all its juice. Add salt and mix thoroughly. Lower the heat, cover and let the corn cook. Stir once or twice so that it does not stick to the bottom.
Add peanut powder and sugar once corn is completely cooked. Add chopped cilantro and squeeze lemon and mix.
Enjoy while its hot. You can serve it with little bit of sev.

Tips - 
  1. Adding peanut powder is my friend, Meghana's idea. I loved the little crunch it gives to the dish. 
  2. If you have fresh corn cobs and do not want to grate it, you can slice off the kernels from the cob just as shown in this video.Then you can grind the kernels in the food processor.

Sunday, May 19, 2013

Zucchini Paratha

'When it rains, it pours' - this idiom is literally true for zucchinis in summer. Once the plant established well, yield is very steady through out the summer. I once went through the trouble of distributing zucchinis to friends etc and then decided not to plant them. It is just too much!!! Now a days I am at the receiving end so I get to try various recipes. One another favorite recipe from last year is vegan zucchini cake.

People in India who grow Ghosavale / Turai / Gilake / Luffa can totally relate to this. I remember my mom once. just once, planted two seeds for luffa and we ate that sabji almost every alternate day! Later my brother and I just refused to eat! Next year the vines came back from the dropped seeds from previous year, repeating experience. I have not heard about it from mom in past couple of years, so I am assuming plant is no longer thriving in our backyard in India.

I have been making these zucchini parathas for years now but never thought of sharing. Recently few of my friends asked me to share as they loved the flavor combination when they made it themselves. It showcases mild zucchini flavor with touch of spice. These go well for breakfast or quick dinner special.

Zucchini Paratha

Here is how I make them -

2 Zucchinis (should yield 2 cups after gating)
2-3 Green Chilies (or per taste)
3-4 Cloves of Garlic
1 tsp Cumin Seeds
1/4 cup Chopped Cilantro
1.5 tsp Salt
1 1/4  cups of Wheat Flour
3-4 tbsp Oil
Water if needed

Preparation - 
Wash the zucchinis cut the head and stems off.
Coarsely grate these, sprinkle 1/2 tsp salt, mix and let it sit for 15-20 minutes.
Grind cumin, garlic and green chilies into fine paste.
Squeeze out all the juice from zucchini, do not throw away.
Mix grated zucchini, wheat flour, chili-garlic paste, salt and cilantro. Knead the dough, use zucchini water as needed. Do not make the dough soft. Zucchini makes it softer by releasing more water.
Divide the dough in 6 equal size balls.
Heat griddle on medium heat. Roll each ball to make thick paratha. Roast on griddle from both the sides on medium heat. Spread little bit of oil on each side while roasting.

Tips - 
  1. I like to eat them with these two lime pickles, or nistyachi chutney
  2. I make these with green zucchinis that I get from friends or bought from farmers market. So they don't release too much water. But I have noticed that zucchinis from traditional grocery stores release too much water. 

Monday, May 13, 2013

Kobichi Bhaji

Kobi - Cabbage

Cabbage, cauliflower, green beans, large eggplants are very common vegetables cooked when one first lands from India. Gradually trying to experiment with other greens like chard and kale and moving to fresh local vegetables from farmers markets. I am no different here! I now go to farmers market and occassionally go to traditional grocery stores for my weekly fix of vegetables. But there was a time when I did not know about farmers markets and I survived mostly on mentioned vegetables for months.

My mom makes cabbage bhaji with soaked chana daal and my grandma makes it with fresh green peas. I like both the versions but prefer peas version. It is easier to get frozen peas than in India so I often use that. This is a traditional recipe from Maharashtra.

Quick and Easy Cabbage Bhaji

4-5 cups of Chopped cabbage (approximately 1/2 lb)
1/2 cup Green Peas (I use frozen)
3-4 Green Chilies
2-3 tbsp Oil
Salt per taste
1/2 tsp Sugar
1-2 tbsp Grated Fresh Coconut (or frozen)
1-2 tbsp Chopped Cilantro
For Tempering - 1/2 tsp Mustard and Cumin seeds, Pinch of Turmeric

Chopped Cabbage

Preparation -
Thinly slice cabbage, like picture above. Slit green chilies. 
Heat oil in kadhai, add mustard seeds and cumin seeds.  Add slit green chilies once mustard seeds start spluttering.
Let the green chilies fry until almost crispy then add turmeric.
Add greed peas and saute for 3-4 minutes on medium heat.
Add half of chopped cabbage, add salt and then add remaining cabbage.
Carefully saute everything on medium to high heat. Do not cover, just keep stirring constantly until cabbage is just cooked and not mushy.
Add sugar, grated coconut and cilantro. Mix well and remove from heat and transfer to a serving bowl. This stops further cooking cabbage and getting it mushy.

Tips -
  1. I usually buy small blob of cabbage so I can finish it in one use. 
  2. I just very little turmeric just to enhance the original pale green color of cabbage. 
  3. I do not use hing. I sometimes put few curry leaves. 
  4. Soaked chana daal version is made exactly same way by replacing green peas with soaked chana daal. 

Thursday, May 09, 2013

Belated Bloggiversary with Vegan Chocalate Chip Cookies

I started this blog six years ago on Gudhi Padava with the hope that I will write down few things I know. There was and still is no specific format or agenda on my mind when I write. I do not cook for the blog nor I cook because I want to share something. Quick and simple homely meals are my favorites. I try out nce new recipes from various blogs or from books. I do spend more time in kitchen during weekends and that is when I experiment more with new things.

My cousin and his family visited me last month for few days. I was meeting him after 5+ years.They were planning to visit national parks and such during their visit. I decided to take this opportunity to make chocolate chip cookies for my nephew. I have bookmarked so many recipes and got very confused with what should I make. Then I looked into my pantry and decided to go with the recipe from Hell Yeah It's Vegan as I had everything needed for these cookies. It turned out to be really good. I made half batch chewy and half batch crunchy. I liked them so much that I will make them again. 

Vegan Chocolate Chip Cookies

Based on a recipe from Hell Yeah It's Vegan! 

2 cups All Purpose Flour (I used unbleached)
1 cup Brown Sugar
1/4 cup Agave Syrup
1/4 cup Vegetable Oil
6 oz Applesauce
1 tsp Vanilla
1/2 tsp Baking Soda
1/2 tsp Salt
Pinch of Ground Nutmeg
1 cup Dark Chocolate Chips
1/2 cup Chopped Walnuts  

Preparation -
Mix all purpose flour, nutmeg, salt and baking soda. Sift couple of times to combine and set aside.
Mix brown sugar, oil and agave syrup together in a mixing bowl. Beat thoroughly, preferably with hand mixer until smooth.
Add apple sauce and vanilla and beat for another 3-4 minutes.
Add flour mixture into the wet mixture and mix well.
Add chopped walnuts and chocolate chips. Fold in nicely.
Preheat oven at 350 F.
Make 1" balls and keep them 1-1.5" apart on greased sheet. Bake for 6-8 minutes.
Cool on cookie rack once once.

Tips -
  1. Bake for 10 minutes if you like crunchy cookies like me. 
  2. I had only 1 cup chocolate chip cookies to I added walnuts, you can always make them only with chocolate chips. 

Saturday, April 06, 2013

Sprouted Red Cow Peas with Koli Masala

I love searching for new masalas to make or buy. India trips present better opportunities to do so. In the recent past my trips tend to go by so quickly that I hardly get any time to learn something or go shopping for masalas or lentils or other goodies. But I am very fortunate to get some great goodies from my friends. Last year ET went to India and met few fellow bloggers. During that visit, Anjali shared traditional Koli Masala with her. And ET generously shared that with us here!! It was my first time using Koli Masala, bright red color and very very flavorful. I fell in love with the taste. I made Cauliflower-Batata Rassa bhaji, tikhat moog daal. Next on the list to try was - Vaalache Birade. But winter is not a great season for sprouting lentils. I make only lentil and moong sprouts during winter. Kadave Vaal is a rare commodity for us, so I sprout them only when there is 100% chance of success. Anjali has mentioned in the comments that the recipe can be used to make any lentils. So I decided to sprout cow peas or red chauli and adapt birade recipe. And as expected, results were awesome. I can't wait to try the original Vaalache Birade this summer. I made few changes to the recipe so I am sharing it here. Anjali and ET, here is to you girls!!!

Sprouted Cow Peas

(Recipe is adapted from Anjali)
2-3 Cups Sprouted Cow Peas (Red Chauli) *
1 Small Red Onion
2-3 tbsp Fresh Coconut
2 Cloves of Garlic
1/2" Ginger
1 tsp Cumin Seeds
1 tbsp Oil
Cilantro as needed
3/4 tsp Koli Masala
2 Kokums
Salt per taste
Hot Water as needed

Usal is ready!

Preparation - 
Chop onion to fine dice.
Now heat oil on kadhai, add onion and saute it until golden brown.
Add sprouts and mix thoroughly. Add about 2 cups of hot water, let whole thing boil. Cover and let it cook on low to medium heat for about 15-20 minutes.
Check after 8-10 minutes if it needs more water.
Meanwhile, grind ginger, garlic, coconut, cumin seeds and Koli Masala, and few sprigs of cilantro to make fine paste.
Once the sprouts are cooked, add salt, ground masala paste and kokum. Add water if needed. Mix and cover. Cook it for another 10 minutes. Sprouts should be cooked thoroughly.
Add more cilantro and enjoy with chapatis or rice.

This flavorful usal is on its way to my favorite event MLLA-58 hosted by Claire, started by Susan and now going strong at Lisa's Kitchen.

Tips - 
  1. *Sprouting cow peas is same as sprouting any other lentil. Soak them in water for 7-8 hours. Drain and spread over paper towel/cheese cloth for an hour. Keep them in a colander cover with damp cheese cloth and keep in warm place for 15-16 hours. Keep the cheese cloth damp by sprinkling little water in the morning and evening.
  2. I love my usals tangy, so I used kokum. 
  3. My spice tolerance level is very low so I decided not to use green chili. It was perfect for me!

Sunday, March 31, 2013

Methi Pulav

Our farmers markets are showcasing fresh methi greens for past few weeks. I want to make everything at the same time when I see fresh methi. Good thing is methi season lasts about 4-6 weeks and I get enough to make everything possible..
I love methi pithale the most, then comes everything else, daal methi, methi matar malai, Khandeshi style methichi bhaji, methiche alaN, methi times three, methiche thepale. And my recent favorite Methi Rice or Methi Pulav. I learned this from a friend few years ago and made it couple of times back then. It somehow went off my mind until recently. So in last couple of weeks I have made it 3-4 times with rice and with quinoa. It is a very quick satiating dish that does not take long to make and does not need anything special that you cant find in an Indian Pantry. I have made it in rice cooker and on stove top. Few years ago a friend gave me a quick tip on making nice and fluffy, non sticky rice in just 20-25 min on stove top! I am going to share that tip today. It works for white rice, plain or pulav or masale bhat.

Methi Pulav

5 cups Fresh Methi
1 cup White Rice
1 cup Cauliflower Florets
1.5 tsp Garam Masala
2 Green Chilies (Adjust according to your taste)
1 tbsp Oil
10-12 Cashews (Optional) 
Tempering - 2 Cloves, 4 Black Peppers, 2 Bay Leaves, 2 Cardamom Pods, 1 tsp Cumin Seeds
Salt per taste
2 cups Water (do not approximate)

Preparation -
Clean the methi bunch and take only tender stems and all the leaves. Everything should be about 5-6 cups.Wast thoroughly and chop fine.
Wash rice, drain and keep aside.
Clean cauliflower and cut into 1" florets. Split cashews into two halves. Vertically split the green chilies in half.
Heat oil in thick bottom vessel. Add tempering ingredients. Saute for a minute. Now add green chilies saute for another minute.
Now add cashew halves and saute until golden brown.
Add cauliflower florets and chopped methi. Add little salt and saute until methi is wilted.
Add rice and continue sauteing for about 3-4 minutes on lower heat.
Now add two cups of water and increase the heat. Let the water boil. Add Salt and garam masala. Mix it well.
Lower the heat to low-medium. Cover the pot with a tight fitting lid and set the timer for 20 minutes.
Let the rice cook, do not open the lid to check, do not mix the rice over and over. Just be patient!!
When timer rings, turn off the heat, if you have non-gas stove, remove the vessel and keep aside. Do not open the lid for another 5 minutes.
Open the lid, fluff the rice with fork. And voilà! Fluffy and non sticky rice is ready to enjoy.
I like to eat this rice with solkadhi the most.

Quinoa Methi Pulav

Tips - 
  1. You can add potatoes, green peas, tofu pieces to add more nutritional value.
  2. I have tried with with 1/4 cup coconut milk + 1 3/4 cup water combo. It becomes little creamy but not too much. Or just add couple of tbsp fresh coconut. 
  3. If you are planning to make it in rice cooker, then add the sauted rice mix in rice cooker and add water. Cook the rice as usual. 

Wednesday, March 27, 2013

ब्रोकोलीची भाजी

ही माझ्या मैत्रिणीची, सपनाची, रेसिपी आहे. करायला अगदी सोपी आहे आणि अतिशय सुंदर लागते.

पाव किलो (१/२ पाऊंड) ब्रोकोली
१ लहान कांदा
१-२ हिरव्या मिरच्या (आवडीप्रमाणे कमी जास्त)
३ टीस्पून उडदाची डाळ
१ टेबलस्पून तेल
चवीप्रमाणे मीठ

कृती - 
ब्रोकोलीचे तुरे काढून घ्यावेत. दांडे कोवळे असतील तर साधारण १/२" जाडीचे तुकडे करून घ्यावेत.
कांदा बारीक चिरुन घ्यावा.
मिरच्यांचे उभे २-२ तुकडे करून घ्यावेत.

तेल तापवायला ठेवून त्यात उडीदडाळ घालून गुलबट रंगावर परतावी.
त्यात मिरच्या घालून किंचीत परताव्यात. बारीक चिरलेला कांदा नीट गुलबट रंगावर परतून घ्यावा.
त्यात आता ब्रोकोली घालून नीट परतावे. मीठ घालून हलवावे.
गॅस मंद करून झाकण घालून एक वाफ काढावी.
एकदा नीट मिसळून मग कढई गॅसवरून खाली उतरावी.

टिपा -
  1. ब्रोकोली अगदी किंचीतच शिजू द्यावी. जास्ती शिजवल्यास अजिबात चांगले लागत नाही.
  2. यात उडीदडाळ जास्त वापरायची आहे. डाळीची चव ब्रोकोलीबरोबर एकदम मस्त वाटते.
  3. आवडत असेल तर किंचीत सांबार मसाला भुरभुरावा. 

Thursday, March 21, 2013

Vegan Zucchini Cake

Spring is here, well almost! All the gardener friends have already started growing saplings from seeds. Lazy people like me, are still deciding what should we plant this year and putting off garden work for next w/e for past month. The saplings will eventually go in the prepared garden bed, and will start growing in no time! And vegetables like tomatoes and zucchini will start producing so much that you can feed army! And soon I will be looking for recipes to use up all that produce.

Tomatoes and cucumbers are easy to use, so are some other vegetables like eggplants and bell peppers. Vegetable like zucchini just grows like weed! It outgrows your consumption capacity, your friend's and sometimes your complete neighborhood's consumption capacity!! And in that case, you need few things that can take enormous amount of zucchini. I make few other things with zucchini. I will share those recipes eventually. The cake I am going to share today is one such thing. Recipe was originally shared by Nicole but I first saw it from this post by my friend TC. I loved the title and I made it few times last year. I have changed few things from original recipe and completely veganized it.

Zucchini Cake

2 1/2 cups Whole Wheat Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp salt
1 cup Turbinado Sugar
1/2 cup Canola Oil
1 tsp vanilla extract
1 tbsp Lemon zest
4 Oz Unsweetened applesauce
3-4 cups Shredded Zucchini
1/2 cup Chopped Walnuts
2 tbsp Flax Seed Powder + 6 tbsp Warm Water  (Equivalent of two eggs)

Preparation - 
Mix flax seed powder with water, remove lumps. Set aside for 10-15 min.
Preheat oven at 350F.
Grease 9x13 pan with oil and dust with little flour. 
Mix flour, baking soda, baking powder and salt. Set it aside.
Now mix oil, sugar, vanilla, applesauce and flax seed mixture. Mix thoroughly until well combined.
Add  flour mixture to the wet mixture. Combine until the flour is incorporated completely.
Now fold in zucchini and walnuts. 
Pour batter in the greased baking pan.
Bake for 25-30 minutes until the toothpick inserted comes out clean.
Remove promptly, let it cool completely before slicing.

Tips -

  1. I have also used ENER-G egg replacer instead of flax seed powder and results were equally good. 
  2. I buy single serve 4oz applesauce cups
  3. I have tried making this with just 3/4 cup sugar and results were good, but it was more like bread than cake. 

Sunday, March 17, 2013

मुळ्याच्या पानांची भाजी

पांढर्‍या मुळ्याच्या कोवळ्या पानांची भाजी अप्रतीम लागते. आणि करायला एकदम सोपी आहे. इथे फार्मर्स मार्केट मध्ये खूप लोक मुळा घेतात पण पाने नको म्हणुन भाजिवाल्याकडेच टाकून जातात. ते शेतकरी मग माझ्यासारखीने विचारले कि लगेच ढिग पिशवीत घालून देऊन टाकतात. ही भाजी बरीच चोरटी होते म्हणजे भाजीचा ढीग दिसला तरी शिजवून  भाजी अगदी एवढीशीच होते.

मुळ्याचा पाला १ पेंडी (साधारण ४-५ मुळ्यांचा कोवळा पाला)
१/४ कप हरभरा डाळ
१ लहान लाल कांदा
३-४ लहान लसूण पाकळ्या
कांदा लसूण मसाला चवीप्रमाणे
मीठ चवीप्रमाणे
२ टेबलस्पून दाण्याचे कूट
२-३ टेबलस्पून तेल
नेहेमीचे फोडणीचे साहित्य - जिरे, मोहोरी, हिंग, हळद

कृती -
हरबरा डाळ साधारण १ तासभर भिजत घालावी. पटकन करायची असेल तर थोडी शिजवून घ्यावी.
पांढर्‍या मुळ्याचा पाला निवडून त्याचा कोवळा कोवळा पाला फक्त घ्यावा. मधला दांडा काढुन फेका, फक्त हिरवी पाने पाने घ्या.
स्वच्छ धुवुन पाला चिरुन घ्यावा.
कांदा मोठा चिरुन ठेवावा. लसूण मोठा ठेचून घ्यावा.
कढईत तेल तापवून त्याची नेहेमीप्रमाणे फोडणी करावी. फोडणीत ठेचलेला लसूण आणि कांदा घालून सोनेरी रंगावर परतावे.
त्यात भिजवलेली डाळ पाणी काढून टाकून घालावी. पाण्याचा हबका मारत ती अर्धी कच्ची शिजवून घ्यावी.
आता त्यावर वाफवलेली भाजी घालून कांदा लसूण मसाला, मीठ घालून नीट परतावे.
झाकण ठेवून एक वाफ काढावी.
शेवटी दाण्याचे कूट मिसळावे. गरम गरम भाकरीबरोबर खावे.

टिपा -
१. भाजी भरपूर असेल तर डाळ वगळण्यास हरकत नाही. कांदा मात्र घालावाच. भरपूर घालण्यास हरकत नाही.
२. या भाजीला तेल जरा जास्तीचे लागते.
३. करडईची भाजी, बीटची पाने, टर्नीपची पाने यांची अशीच भाजी करता येते. 

Sunday, March 10, 2013

बटाट्याच्या काचर्‍या

(Link to English Recipe)

बटाट्याच्या काचर्‍या हा अगदी झटपट होणारी भाजी आहे. फक्त बटाटे आणि तिखट मीठ, थोडे तेल येवढेच लागणारे - येवढ्यातच तयार होणारा हा चविष्ट पदार्थ.

३-४ बटाटे
२ टेस्पून तेल
फोडणीसाठी - जिरे, मोहरी, हळद, हिंग
चवीप्रमाणे मीठ आणि लाल तिखट

कृती - 
बटाट्याच्या साली काढाव्यात.
प्रत्येक बटाट्याचे ४ भाग करुन पातळ कापावेत आणि पाण्यात घालावेत.
जाड बुडाचे पातेले, लोखंडाचे असेल तर उत्तम, तेल घालून तापायला ठेवावे जिरे-मोहरी-हिंग-हळद घालून नेहेमीप्रमाणे फोडणी करावी.
बटाट्याचे काप निथळून तेलावर ३-४ मिनिटे परतावेत. आच मध्यम करून झाकून ठेवावेत. साधारण २-३ मिनिटांनी परत
बटाटे अर्धवट शिजले असतील तर मीठ आणि तिखट घालावे. व्यवस्थित परतून परत एकदा झाकण लावून बटाटे पूर्ण शिजू द्यावेत.
गरम गरम पोळी आणि लोणच्याबरोबर फस्त करावेत.

टीपा - 
  1. मी यात थोडेसे दाण्याचे कूट घालते. 
  2. कधी कधी तिखटऐवजी थोडा दाबेली मसाला घालून ही भाजी करते. ते अप्रतीम लागते. 
  3. ही भाजी, टोमॅटो, काकडी, हिरवी चटणी घालून sandwiches करते ते मस्त पोटभरीचे होतात. 

Batatyachya Kacharya

(Link to Marathi Recipe)
Stir Fried Potatoes

Last weekend I was too bored to go out for lunch and equally bored to cook anything elaborate. I was debating between making daal-chaval or just make Upama for lunch and that is when I realized I have enough chapatis for lunch. The fridge was empty, no vegetable, no curry leaves or even green chilies!! But I had few potatoes in the pantry that came to rescue me! I decided to make Batatyachya Kacharya! It is the most simple dish to make and turns out best when made in cast iron pan. Potatoes cook evenly in the cast iron pan and even make them crisp if roasted on low heat for longer time. This basic minimalistic dish is very traditional and made in various forms all over India.

Let's see how it is made -

3-4 medium White Potatoes
2 tbsp Oil
Tempering - Cumin seeds, Mustard Seeds, Turmeric Powder, Hing, Methi Seeds
Salt per taste
Red Chili Powder to taste

Preparation -
Peel potatoes, cut in quarters. Then slice these quarters as thin as possible.
Keep sliced potatoes in a bowl of water, this prevents blackening.
Heat oil in a cast iron pan, add cumin, mustard and methi seeds. Once mustard seeds start spluttering, add turmeric powder and hing.
Drain potatoes and add to the pan and saute it for 3-4 minutes on lower medium heat.
Cover and let it cook for 2-3 more minutes.
Check if potatoes are partially cooked. Add salt and red chili powder and mix thoroughly.
Again cover and let it cook. Potatoes should get fully done in another 3-4 minutes.
Eat with chapati and pickle!!

Tips -
  1. I like to add about 1 tbsp roasted peanut powder when its done. It gives nice crunch.
  2. I have used Dabeli Masala in the bhaji and that is just too good.
  3. I sometimes make sandwiches with this sabji, green chutney, cucumber and tomatoes in the sandwich press.

Tuesday, March 05, 2013

ताकातला पालक

माझा ९०% स्वयंपाक व्हेगन असतो, जवळपास बराच महाराष्ट्रीयन स्वयंपाक तसा असतो असे म्हटले तर अतिशयोक्ती होऊ नये. पण एखादे वेळी कढी खिचडी, एखादे वेळी दह्यातली कोशिंबीर केली जाते. भारतात असाल तर त्यात ताजे ताक आणि भाकरीबरोबर लोण्याचा गोळा हे जास्तीचे आले. तर आजची ताकातला पालक अशीच एक कधीतरी केली जाणारी non -vegan  भाजी. मम्मी नेहेमी चाकवताची करते पण इथे ती भाजी कुठे मिळायला!!! मग आहेच पालक आपल्या हाताशी मग करा त्याचेच!

५-६ कप पालक (फक्त पाने आणि कोवळे दांडे)
३/४ कप दही
२ टेस्पून बेसन
१.५ टीस्पून गोडा मसाला
१. टीस्पून लाल तिखट (आवडीप्रमाणे कमी जास्त करा)
लहान एक तुकडा गूळ
२ टेस्पून तेल
फोडणीचे साहित्य - जिरे, मोहरी, हिंग, हळद, कढीपत्ता
२-३ कप पाणी लागेल तसे
३-४ पाकळ्या लसूण
२-३ लाल मिरच्या (कमी तिखट)

कृती -
दह्यात पाणी घालून घुसळून टाक करावे. त्यात बेसन कालवून गुठळ्या काढाव्यात.
पालक स्वच्छ धुवून चिरावा.
जाड बुडाच्या पातेल्यात १ टीस्पून तेल तेल तापवावे. त्यात पालक घालून नीट परतावा. थोडे मीठ घातले की भाजी खाली बसते आणि परतणे सोपे जाते.
थोडावेळ शिजले की त्यात तिखट, मीठ, गूळ, मसाला घालून नीट ढवळून घ्यावे.
आता त्यात तयार केलेले ताक + बेसन घालावे. सतत ढवळत राहावे नाहीतर टाक फ़ुटते.
पालक आणि बेसन व्यवस्थित शिजले पाहिजे. भाजी घट्ट होत असेल तर थोडे पाणी घालावे.
भाजी तयार होत आली की फोडणीच्या काढीत उरलेले तेल तापवून त्याची नेहेमीप्रमाणे फोडणी करावी. त्यात ठेचलेला लसूण, लाल मिरच्या घालून लसूण गुलबट रंगाचा होईपर्यंत ठेवावे.
फोडणी गरम असताना उकळत्या भाजीवर ओतवी व गॅस बंद करावा. तयार भाजी पोळी, भाकरी किंवा भाताबरोबर गरम गरम खावी.

टीपा -

  1. यात १/४ कप शिजलेले शेंगदाणे पण मस्त लागतात. 
  2. लाल तिखटाच्याऐवजी हिरवी मिरची वापरण्यास हरकत नाही.
  3. मला ही भाजी थोडी घट्टच आवडते पण तुमच्या आवडीप्रमाणे पाणी कमी जास्त करायला हरकत नाही. 

भाजीचे सांडगे

महाराष्ट्रात खूप प्रकारची वाळवणे करण्याच्या पद्धती आहेत. त्यामागचा मुख्य उद्देश पदार्थ टिकवून गरजेवेळी वापरणे. यात सगळ्याप्रकाराचे पापड, कु...