Tuesday, July 25, 2017

Farali Pattice

A perfect blend of sweet sour crunchy and soft pattice prepared specially for fasting days!


Ingredients: (Serves approx. 4)
  • 4-5 Potatoes boiled & grated
  • 1/4th Cup Fresh Coconut, scrapped
  • 2 tbsp Arrowroot Powder OR Varai Flour (Samo Seeds Flour) depending on the moisture of the potatoes.
  • 1 tbsp Coriander Leaves chopped (Optional)
  • 1/2 tbsp Raisins
  • 1/2 tsp Ginger-Green Chili Paste
  • 1 tbsp Cashew nuts chopped
  • Salt or Rock Salt to taste
  • 1/2 tsp Lemon Juice
  • 1/2 tsp Sugar 
  • Oil for frying
Method:
  • For Stuffing: In  a mixing bowl, add scrapped fresh coconut, golden raisins, cashew nuts, salt, sugar, ginger-green chilli paste, lemon juice & finely chopped coriander leaves. Mix well.
  • For Outer Covering: In a bowl, add boiled, peeled and grated potatoes, arrowroot powder or samo seeds powder whichever available and salt. Mix well.
  • Grease your palm with little oil. Take a golf ball size portion of potato mixture and make a cavity (dent) in center and place a spoonful of stuffing in it. Make sure to seal all the sides.
  • In a plate spread some arrowroot/ varai powder and roll the pattice in it for that extra crunch.
  • Deep fry the pattice in hot oil till golden brown. Transfer the pattice onto an absorbent paper to drain excess oil.
  • Farali Pattice is ready.
  • Serve hot with curd.
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Tuesday, July 18, 2017

Dal Fry

Punjabi food is to die for!! Nothing beats Dal Fry when it comes to simple comfort food!! This restaurant style Dal Fry goes very well with Butter Roti, Butter Nan & Butter Parotha!!! But just a simple plain rice also does magic with this most humble dal!!


Ingredients: (Serves 2)
  • 1 Cup Toor Dal (Split Pigeon Peas)
  • 1 Onion finely chopped
  • 1 Tomato finely chopped
  • 1 tsp Cumin Seeds
  • 1 inch Ginger finely chopped
  • 1 tbsp Garlic finely chopped
  • 1 Green Chilli finely chopped
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder 
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Kasuri Methi Powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1/4th tsp Hing (Asafoetida)
  • 2 tbsp Oil / Ghee
  • 1 tbsp Lemon Juice
  • Coriander Leaves finely chopped for garnish
  • Salt as per taste
  • Water as per requirement
Method:
  • Wash and pressure cook toordal until 4-5 whistle.
  • In a kadhai, heat oil. When the oil is hot add cumin seeds and let them sizzle for a minute. Add hing, finely chopped ginger & garlic. Saute till the raw smell of ginger garlic fades away. Add finely chopped onions and cook till translucent. Add chopped green chilli. Once onions are translucent add finely chopped tomatoes, cook till tender.
  • Add turmeric powder,  red chilli powder, cumin powder, coriander powder, & garam masala powder. Mix all the masala well, add little water to incorporate the masalas into onion tomato mixture. Saute for a minute.
  • Now add the cooked toordal. Add water and adjust the consistency of the dal as per your preference. Add salt and kasuri methi, mix well. Check for seasoning.
  • Let the dal boil for 5 minutes on medium flame.
  • Lastly add lemon juice and finely chopped coriander leaves.
  • Dal Fry is ready.
  • This Dal Fry goes very well with Tandoori Roti & Nan.
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Monday, June 12, 2017

Bhendi Masala - Okra Masala Fry

Simple yet flavourful Bhendi (Okra) preparation best for some special occasions.



Ingredients: (Serves 3)

  • 1/2 kg Bhendi (Okra)
  • 1 Onion finely chopped
  • 1 Tomato finely chopped
  • 4 tsp Red Chilli Powder
  • 2 tsp Garam Masala Powder
  • Salt to taste
  • 1/2 tsp Sugar (Optional)
  • 1/2 tsp Amchur Powder (Raw Mango Powder)
  • 2 tsp Oil 
  • Oil for frying Bhendi
Method:
  • Clean and cut bhendi into 1/2 inch pieces and fry them in oil till they are cooked, keep them aside to cool.
  • In a kadai heat 2 tsp oil and add finely chopped onion and tomatoes and cook them till they get tender.
  • Add the fried bhendi to this onion tomato mixture and stir well. Add red chilli powder, garam masala powder, salt, sugar and amchur powder, mix well.
  • Stir bhendi on a medium flame for next 5 minutes till all the masala is nicely incorporated.
  • Bhendi Masala - Okra Masala Fry is ready.
  • Serve hot with flat bread of your choice.
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    Tuesday, June 6, 2017

    Spring Onion Pithla

    When it comes to Maharastrian comfort food nothing beats garam-garam Pithla-Bhat with a dollop of lemon pickle. Pithla is a Maharastrian besan curry made in every household. There are numerous ways in which this pithla is prepared. 

    The recipe which I am sharing today was introduced to Me by My dearest friend Vidya Shanbhag Thakur!! I never came across this dish and neither thought about such a beautiful combination. Thank you Vidya for this amazing recipe.

    Do visit her blog for more scrumptious recipes at https://mysecretplate.com





    Ingredients: (Serves 4)
    • 2 cups Besan (Gram Flour)
    • 3 Spring Onion whites chopped finely
    • 5 to 7 finely chopped garlic
    • 2 nos. Green Chilles 
    • 1/2 to 3/4 cup Spring Onion greens finely chopped
    • 1 tsp Mustard Seeds
    • 1 tsp Red Chilli Powder
    • 1 tsp Cumin Seeds (Jeera) Optional
    • 1/4th tsp Turmeric Powder
    • 1/4th tsp Hing (Asafoetida)
    • 1 tbsp Coriander Leaves
    • Salt to taste
    • 2 tbsp Oil
    • 3 cups Water 
    Method:
    • In a mixing bowl add 1 1/2 cups of water along with red chilli powder & besan (gram flour). Mix besan (gram flour) well into water and see to it that the batter is lump free.
    • In a kadhai heat oil. Add mustard seeds. When mustard seeds begins to crackle add cumin seeds, hing, turmeric powder and  finely chopped garlic. Saute garlic till its raw smell fades away. Then add finely chopped spring onion whites and green chilles. Saute onions till translucent..
    • Now add spring onion greens and saute well .Add the besan mixture and salt. Add water as per your requirement for the gravy. Normally this pithla consistency is quite thin. But you can adjust according to you preference.
    • Keep on stirring continuously as due to besan this mixture do stick at the bottom.
    • Check for seasoning. Add finely chopped cilantro and let this pithla cook on a medium flame till raw smell of besan fades away and mixture becomes glossy.
    • Pithla is ready. 
    • Serve this pithla with garma-garam rice or bhakri. 
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      Friday, June 2, 2017

      Aloo Gobi - Cauliflower Potato Veggie

      Flower batata chi bhaji as we call in Marathi or Aloo Gobi as known in other languages. This combination of cauliflower florets with potatoes is loved by all. 

      This vegetable is normally prepared in every Indian household and served with dal rice or roti.Today I wish to share the easiest way of making this Aloo Gobi Brahmani style.

      Ingredients:(Serves 2) 

      • 2 cups Cauliflower florets
      • 2 Potatoes (peeled and cut in cubes) 
      • 1 tsp Mustard seeds 
      • 1/4th tsp Hing
      • 1/4th tsp Turmeric Powder
      • 2 tbsp Goda masala (You may also use coriander & cumin powder instead of goda masala)
      • 1 tbsp Red chilly powder
      • 1 tbsp Gul (Jaggery) 
      • Salt to taste 
      • 1 tbsp Oil 
      • Water as per requirement 
      • 1/2 cup Corriander leaves (Kothimbir)
      Method:
      • In a pan heat oil and add mustard seeds. When mustard seeds crackle add hing, turmeric powder and potatoes. Saute for a minute. 
      • Now add the cauliflower florets and mix well. Add 1 cup of water, salt, gul (jaggery) and cover the vegetable. Let it cook for 7-8 minutes. 
      • Once the cauliflower and potatoes are half done add goda masala & red chilly powder, mix well. Check for the consistency of the gravy and adjust water as per your preference. (Instead of goda masala, you may use coriander & cumin powder).
      • Now cook the vegetable till its tender (do not cover with the lid now). 
      • Finally add coriander leaves.
      •  Aloo Gobi - Cauliflower Potato Veggie is ready, serve hot with flat bread or dal rice.
      Tip: If you like you can add green peas to this vegetables. This addition of peas gives extra flavour to this dish.

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      Thursday, May 11, 2017

      Palak Puri - Spinach Puffed Fritters

      Spinach enhanced puris, deep fried and served with pickle / curd or along with hot cup of tea! These puris are irresistibly yummy and filling too.


      Ingredients:
      • 1 Bunch of Spinach Leaves
      • 2 Cups of Wheat Flour
      • 2 tbsp Semolina (Sooji)
      • 4 Green Chillies roughly crushed
      • 1 tbsp Ginger Garlic Paste
      • 1 tbsp Coriander Powder
      • 1 tsp Cumin Powder
      • 1/4th tsp Turmeric Powder
      • 1 tbsp Sesame Seeds (Til)
      • 1 tbsp Oil
      • Salt to taste 
      • Pinch of Sugar (Optional)
      • Water to Knead the Dough
      • Oil for frying the puris
      Method:
      • Blanch spinach leaves (palak) in water for 5-7 minutes. Discard the water and wash the leaves under cold water to stop the cooking process.Drain excess water.
      • Blend the spinach to a fine smooth paste without adding water. (If require then add only 2-3 tbsp of water to help blending).
      • In a mixing bowl, add wheat flour and rest of the ingredients.
      • Mix all the ingredients well and start kneading the dough by adding small amount of water at a time. Knead a stiff dough.
      • Drizzle little oil over the kneaded dough. Cover and let it rest for about 15-20 minutes.
      • After resting the dough, grease the rolling board with oil & roll out puris into 3" diameter circle.
      • Roll the puris little thick and deep fry in hot oil. Fry from both sides till golden brown.
      • Transfer the puris onto an absorbent paper to drain excess oil.
      • Palak Puri - Spinach Puffed Fritters are ready.
      • Serve hot with a cup of tea or with your favourite pickle or curd.      
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      Wednesday, April 26, 2017

      Thalipeeth Bhajani Vade

      Thalipeeth is a quintessential Maharashtrian delicacy made out of thalipeeth bhajani which is a flour made of various grains and pulses. 

      When I am short of time and have to feed more than 3-4 persons, I normally opt for these vades as they can be made in jiffy.


      Ingredients: (Serves Approx.2)
      • 1 Bowl Thalipeeth Bhajani
      • 2 tsp Red Chili Powder 
      • 2 tsp Coriander Powder
      • 1/2 tsp Turmeric Powder
      • 1 tsp Sesame Seeds ( Til) 
      • Handful of Coriander Leaves finely chopped (Optional)
      • Salt to taste
      • A pinch of Sugar (Optional)
      • Water for kneading the dough
      • Oil for frying
      Method:
      • In a mixing bowl add thalipeeth bhajani and rest for the ingredients except water and oil.
      • Mix all the ingredients well and check for seasoning.
      • Now start kneading the dough by adding small amount of water at a time. Knead a stiff dough.
      • Drizzle little oil over the dough. Cover and rest the dough for 30 minutes.
      • After resting the dough, grease a plastic sheet with oil & pat out round vade into 3" diameter.
      • Do not pat the vade very thin, otherwise they will not puff up.
      • Deep fry in hot oil till they are golden brown from both sides.
      • Transfer the vade's onto an absorbent paper to drain excess oil.
      • Thalipeeth Bhajani Vade is ready.
      • Serve with curd or pickle of your choice.       
      Tip: You may also add finely chopped onion into the bhajani mixture before kneading the dough.
        
      Note: I have used store bought Thalipeeth Bhajani.

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