Thursday, April 30, 2015

Flower Batata - Aloo Gobi - Cauliflower Potato Veggie

Flower batata chi bhaji as we know in Marathi or Aloo Gobi as known in other languages. This combination of cauliflower florets with potatoes are loved by one and all. This vegetable is normally prepared in every Indian household and served with dal rice or roti.Today I want to share the easiest way of how to make this Aloo Gobi Brahmani style. With very less ingredients but without compromising on the taste.

Ingredients:(Serves 2) 

  • 2 cups Cauliflower florets
  • 2 cups Potatoes (peeled and cut in cubes) 
  • 1 tsp Mustard seeds 
  • 1/4th tsp Hing
  • 1/4th tsp TurmericPowder
  • 2 tbsp 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)
  • In a kadhai/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 2 cups of water, salt, gul and cover the vegetable. Let it cook for 7-8 minutes. 
  • Once the flower and potatoes are half done add goda masala & red chilly powder, mix well. Check for the consistency of the gravy and add water as per your preference. 
  • Now cook the vegetable till its tender (do not cover with the lid now). 
  • Finally add coriander leaves and 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.

Note: Incase you want to have a dry bhaji then cook till all water from the bhaji evaporates. This dry version of bhaji is best option for tiffin.

Sunday, April 26, 2015

Kanda Tomato Koshimbir (Onion Tomato Salad)

Koshimbir as we say in Marathi or Salads as know world wide are the very popular side dishes served along with curries, meats, rice etc. One of the easiest salad is that of Onion & Tomatoes. This onion tomato salad is made in numerous ways all over the world. Today I will share one of our old family version of this Kanda Tomato Koshimbir (Onion Tomato Salad). It's one of the most refreshing koshimbir that I have ever had!

  •  Onion - 1
  • Tomato - 2 
  • Green Chilles - 2
  • Roasted Peanut Powder - 1 teaspoon
  • Sugar
  • Salt
  • Oil -1 tablespoon
  • Mustard Seeds - half teaspoon
  • Turmeric - 1/4th teaspoon
  • Hing(Asafoetida) - 1/4th teaspoon
  • Cilantro for garnish
  • Finely chop onion, tomatoes and green chillies. Transfer it into a bowl. 
  • Add  roasted peanut powder, sugar, salt and mix well. Sugar is added just to overcome the sourness of tomatoes and to enhance the flavor so just a pinch of sugar is sufficient. 

  •  In a small frying pan add oil and mustard seeds. When mustard seeds crackle add turmeric powder and hing (Asafoetida).
  • Add this tempering over the chopped onion & tomato mixutre and mix well.
  • Garnish with cilantro and serve.

Note: You may chop onion and tomatoes roughly as per your choice. This koshimbir is very refreshing and goes very well with Roti and Dal Rice. 

The main flavor of this koshimbir comes from the roasted peanut powder so don't eliminate that when preparing this koshimbir. 

Saturday, April 18, 2015

Varanfal/Dal Dhokli

Varanfal/ Chakolya/ Dal Dhokli is a one-dish comfort meal with a combination of spicy dal and wheat flour dumplings cut into diamond shapes. It's a very tasty, healthy and easy to make dish. Great to cook on lazy days when normally we are not in a mood to cook rice and vegetables.


For Chakolya/Dhokli:
  • 2 cups Wheat flour
  • 1 tsp Red chilly powder
  • 1/4th tsp Hing
  • 1/4th tsp Turmeric
  • 1 tbsp Ajwain seeds (Ova)
  • 1 tbsp Oil
  • Salt to taste
  • Water for Kneading the dough
For Dal:
  • 2 cups Turdal
  • 1 Cinamon stick
  • 5 Cloves
  • 3 Black pepper corns
  • 2 Dry Red chillies
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 5-6 Curry leaves
  • 1/4th tsp Hing (Asafoetida)
  • 1/4th tsp Turmeric powder
  • 1 tbsp Red chilly powder
  • 2 tbsp Cumin-Coriander powder
  • 2 tbsp Gul (Jaggery)
  • 4-5 Kokam 
  • Salt to taste
  • 1 Cup Coriander leaves(Cilantro) 
  • 2tbsp Oil
  • 1 tbsp Homemade ghee 
Method for Chakolya/Dhokli: 
  • In a broad bowl add all ingredients required except water. Mix all ingredients and check for the seasoning. Now slowly add water and knead the dough.
  • The dough should not be very soft or very hard. After kneading apply little oil to the dough. Cover and keep aside for 20 mins.
  • After 20 mins again knead the resting dough for a minute. Now take a golf size portion of the dough and using dry wheat flour roll round like roti. Using a cutter make diamond shapes of the rolled dough and keep aside. Drizzle dry wheat flour onto the diamond shaped cut chakolya/Dokhli so that they don't stick to each other. 
Method for Varan/Dal:
  • Wash and cook turdal in pressure cooker. When dal is cooked mash it properly to a smooth paste.
  • In a pan add oil. When oil is heated add mustard seeds, cumin seeds, cinnamon stick, cloves, black pepper corns, dry red chilly and curry leaves. Mix well.(Be careful while stirring as black pepper corns tends to splatter). Now add hing and cooked turdal. Add 2 cups of water and mix well. You will need to adjust the consistency of the dal as after adding the chakolya/dhokli's the dal will become thick. So as per your preference add water and adjust the consistency.
  • Now to the turdal add rest of the ingredients and cook for 10 mins on medium flame. Let the dal boil properly so that all the flavours of spices are nicely incorporated.
  • Now one by one add the chakolya/dhokli's. Keep stirring in between as the dhokli's tends to stick at the bottom of the pan. Cook for another 5 mins. Add cilantro and mix well. Switch off the flame.
  • Cover the dal for 2 minutes. Varanfal/ Dal Dhokli is ready. 
  • Serve hot. Garnish with a tablespoon of homemade ghee.
Tip: You can use tamarind pulp instead of kokam. 

For more exciting food pics and fun follow "deliciousfoodmyway" on Instagram.

Thursday, April 16, 2015

Tikhat Sheera (Spiced Semolina)

Tikhat sheera (Spiced Semolina) one of the authentic maharashtrian dish served during breakfast or as an evening snack. 

Ingredients: Serves 4
  • 2 cups Rawa (Semolina)
  • 1 Onion medium size
  • 1 tsp Mustard seeds
  • 1/4th tsp Hing (Asafoetida)
  • 1/4th tsp Turmeric powder
  • 3 Green chillies
  • 4-5 Curry leaves
  • 4 cups Water
  • 1 tsp Sugar (Optional)
  • Salt to taste
  • 2 tbsp Coriander leaves 
  • Roasted peanuts for garnishing
  • 2 tbsp oil
  • Dry roast Semolina on a low flame till it gets light golden colour.  Transfer this roasted Semolina onto a plate. 
  • Heat oil in a pan, add mustard seeds, hing, turmeric powder, green chillies & curry leaves. Now add finely chopped onions and cook the onions till it becomes translucent.
  • Once onions are cooked add 4 cups of water and let the water come to a boil. Add salt and sugar (optional). Sugar is added to enhance the flavor of this dish. 
  • Add roasted Semolina into the boiling water and mix well. Make sure no lumps are formed. Keep on stirring continuously.
  • Check for seasoning, cover and cook on low flame for 5-7 minutes.
  • Garnish with coriander leaves and roasted peanuts.
Tip: You can use fresh grated coconut to garnish this Spiced Semolina.

For more exciting food pics and fun follow "deliciousfoodmyway" on Instagram.

Sunday, April 12, 2015

Bread Pakoda (Fritters)

Bread fritters a comfort snack enjoyed with a hot cup of tea. Enjoy it at breakfast or as an evening snack.

Ingredients: Serves 3
  • 6 Slices of White Bread
  • 2 cups Besan (Chickpea flour)
  • 1/4th cup Rice flour
  • 2 tsp Red chilly powder
  • 3 tbsp Garam masala powder
  • 3 tbsp Dhane-jeera (Coriander-Cumin seeds) powder
  • 1/4th cup Til (Sesame seeds)
  • 2 tbsp Coriander leaves
  • 1 tsp Carom seeds (Ajwain)
  • Oil for frying
  • 3 cups Water
  • Cut the bread slices into triangles.
  • In a bowl, add besan, rice flour, red chilly powder, garam masala powder, dhane-jeera powder, carom seeds and til (sesame seeds). Now add water and mix well. 
  • Add salt and finely chopped coriander leaves. Mix the batter well and make sure no lumps are formed. Consistency of the batter should be little thick to be able to coat the bread slice.
  • Heat oil in a frying pan. Dip the bread slice into the besan batter and deep fry till it gets nice golden colour from both sides.
  • Serve hot with tomato ketchup or chutney of your choice.

Friday, April 10, 2015

Ambadi Chi Patal Bhaji (Sorrel leaves Curry)

Ambadi is one of the nutritious leafy vegetable prepared to a curry /patal bhaji and served with bhakri or rice. It has a distinctive sour taste which makes this vegetable more tangy to our taste buds. The addition of garlic adds incredible flavour to this dish. This is how Ambadi chi patal bhaji(Stew) is prepared at my home.

Ingredients: Serves 4
  • 1 Bunch of Ambadi leaves
  • 3 tbsp Besan (Cheakpea flour)
  • 2 tsp Red chilly powder
  • 10-15 Garlic cloves
  • 2 tbsp Gul (Jaggery)
  • 2 tbsp oil
  • 1 tsp Mustard seeds
  • 1/4th tsp Hing(Asafoetida)
  • 1/4th tsp Turmeric powder
  • Salt to taste
For Tempering:
  • 2 tbsp oil
  • 7-8 Garlic cloves
  • First start with making garlic tempering(Fodni). Take a small kadhai and add oil, when oil is hot add 7-8 garlic cloves and let them cook in oil till light golden brown. Do not over cook. Keep this tempering aside as it will be used for garnishing the patal bhaji.
Actual Patal Bhaji preparation:
  • Wash and chop the ambadi leaves and pressure cook until 4 whistles. When the pressure cooker cools off take out ambadi leaves and drain all the water from the leaves (Use this water for adjusting the consistency of the patal bhaji).
  • Mash the ambadi leaves roughly with the help of masher. Add besan and mix well. Add 2 cups of water to this mixture. Make sure no lumps are formed. 
  • Add red chilly powder, salt, garlic cloves and gul. Now on medium flame cook this besan ambadi mixture. Adjust the  consistency of the patal bhaji(stew) as per your preference.
  • In a small kadhai, add 2 tbsp oil. When oil is hot add mustard seeds, hing and turmeric powder. Pour this tempering onto the stew. Mix well and let the stew comes to boil. Cook on medium flame till raw flavour of besan fades away. It should take around 7-8 minutes.(If you want to can dry roast the besan ahead of mixing it with the ambadi leaves).
  • While serving garnish this patal bhaji(stew) with the garlic tempering and enjoy with bhakri & rice.

Thursday, April 9, 2015

Sabudana Khichadi - Spicy Sago Seed Snack

Sabudana (Sago seeds/ tapioca) khichadi is one of the most delicious & loved dish in Maharashtrian culture. From kids to adults its everyone's favourite dish!!! 

  • 2 cups Sabudana (Tapioca/Sago seeds)
  • 3 tbsp Sajuk Tup (Ghee)
  • 2 tsp Cumin seeds
  • 2 nos. Green chillies
  • 2 nos. Potatoes thinly sliced
  • 1 cup Roasted peanut powder
  • 1 tsp Sugar (Optional)
  • Salt to taste
  • 1/2 cup Grated fresh coconut
  • 2 tbsp Cilantro
  • 1 tbsp Lemon juice
  • Wash sabudana (sago seeds) under tap water for atleast 3 to 4 times till the blurdness of water reduces. Soak sabudana (sago seeds) in 1 cup of water for 30 minutes. After 30 mins of soaking drain all the water and cover the sabudana (sago seeds) and keep aside for 8 hours or overnight 
  • In a non stick pan, add ghee and cumin seeds. When cumin seeds turns dark brown add green chillies and thinly sliced potatoes. Add little salt. Cover and cook the potatoes till half done. 
  • When potatoes are 70 percent done add soaked sabudana (sago seeds), salt, sugar, roasted peanut powder and mix well.
  • Cover and let the sabudana (sago seeds) cook under the steam for 5 minutes. After 5 mins add grated fresh coconut and coriander leaves and mix well. Now again cover and cook the sabudana khichadi on medium heat until sabudana (sago seeds) becomes translucent. This will take about 7 to 8 minutes.Stir in between making sure sabudana (sago seeds) doesn't stick to bottom of the pan. 
  • Sabudana khichadi - Spicy Sago Snack is ready. Serve with lemon wedge or curd. Serve hot.
Note: Instead of using thinly sliced potatoes you may use boiled diced potatoes.

Tuesday, April 7, 2015

Lasnachi Amti - Garlic Dal

A very simple, nutritious and flavourful dal.

Ingredients: (Serves 2) 
  • 2 cups Turdal (Pigeon Pea)
  • 2 tbsp Oil or Ghee
  • 1 tsp Cumin seeds
  • 1/4th tsp Hing(Asafoetida)
  • 1/4th tsp Turmeric powder
  • 4-6nos. Curry leaves
  • 2 tsp Red chilly powder
  • 1 Whole green chilly (Optional)
  • 7-8nos. Garlic cloves (thinly sliced)
  • 2 tsp Garam masala powder
  • Lemon Juice of 1/2 lemon
  • Salt to taste
  • Pressure cook the turdal to a thick consistency. When cooked mash with the help of a masher and keep aside. 
  • In a saucepan, heat oil/ghee and add cumin seeds.Once cumin seeds crackle add hing (asafoetida), curry leaves, red chilly powder & turmeric powder. For extra spice you can add slit whole green chilly.
  • Now to this tempering add thinly slit garlic flakes. Do not brown the garlic flakes, saute until the edges of garlic flakes turns slightly golden in colour.
  • Add the cooked turdal and mix well. Add water to adjust the consistency of the amti/dal  as per your preference. Now add salt & garam masala powder and simmer the amti/dal on medium flame for 5-7 minutes till it comes to a boil.
  • Turn off the flame and squeeze lemon juice over the amti/dal.
  • Lasnachi Amti/Garlic dal is ready. Serve with roti or rice.
Note: Incase you don't have turdal(Pigeon Pea) you can use moong dal(yellow split lentils).

Monday, April 6, 2015

Vangyacha Bharit (Baingan Bharta) Maharashtrian Style

In India Vangyacha Bharit as we know in Marathi or Baingan Bharta as known globally is made in numerous ways. Some add garlic tempering, some add onion tomato paste and enjoy this flavourful roasted dish. Today I am going to share a very rustic version of this Vangyacha Bharit (Baingan Bharta) with you all. This is how we normally prepare at our home. Its very quick & easy to make.  

Ingredients :
  • 1 Eggplant
    • 1 Small Onion finely chopped
    • 1 tsp Red Chilly Powder
    • 2 tbsp Goda Masala OR Garam Masala
    • Salt to taste
    • 1/2 tsp Sugar (Optional)
    • 2 tbsp Roasted Peanut Powder

    • Coriander Leaves for garnish
    • 2 tbsp Oil
    • 1 tsp Mustard Seeds
    • 1/4th tsp Turmeric Powder
    • 1/4th tsp Hing
    • Wash eggplant under tap water and pat dry. Now apply some oil on the eggplant and roast on gas flame till eggplant is cooked. Keep aside this roasted eggplant to cool down. Once the eggplant is cooled peel of the outer covering and remove the pulp in a bowl. By using spoon mash the eggplant pulp gently.
    • Now in this eggplant pulp add red chilly powder, goda masala, roasted peanut powder, salt & sugar and mix well.
    • In a small kadhai add oil and mustard seeds. When mustard seeds begins to crackle add hing and turmeric powder. Pour this tempering immediately on the eggplant mixture and mix all the ingredients.Check the seasoning.
    • Vangyacha Bharit (Baingan Bharta) is ready.
    • Garnish it with finely chopped onion and coriander leaves.
    • Serve this delicious Vangyacha Bharit (baingan bharta) with garmagaram roti or paratha.
    Note: Goda Masala is easily available at any grocery stores. Instead of goda masala you can add 1tspn of Coriander Powder & 1/2tspn of Cumin Powder.