Showing posts from June, 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 …

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.

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 chop…

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…