Monday, June 29, 2015

Ratalyachi Bhaji - Sweet Potato Sabzi

This simple but yet delicious vegetable mainly eaten during fast. A blend of sweetness from potatoes, spicyness of chillies with crunchiness of roasted peanut powder takes this vegetable to another level.

Ingredients: (Serves 3)
  • 5-6 nos. Sweet Potatoes
  • 1tsp Cumin Seeds
  • 3nos. Green Chillies
  • 1/2 cup Roasted Peanut Powder
  • Salt to taste
  • Sugar (Optional)
  • 1tbsp Ghee (Homemade tup)
  • Wash the sweet potatoes in water and pressure cook them until 4-5 whistle.
  • Once the sweet potatoes are cooled down remove the skin and cut them into medium bite size cubes.
  • In a pan add ghee and cumin seeds. When cumin seeds sizzles add green chillies and saute for 30 seconds. Now add the cubed sweet potatoes, salt, sugar and roasted peanut powder. Mix all the ingredients well. 
  • Cover the sabzi with lid and let the sweet potato cook on steam for 5-7mins on a medium flame.Keep on stirring occasionally.
  • Ratalyachi Bhaji - Sweet Potato Sabzi is ready. 

Friday, June 26, 2015

Spring Onion Sabzi - Stir Fried Spring Onion Veggie

Simple but yet finger-licking delicious stir fried vegetable tempered with roughly crushed garlic.

Ingredients: Serves 2
  • 1 Bunch of Spring Onion
  • 6-7nos Garlic Cloves
  • 1tsp Mustard Seeds
  • 1/4th tsp Hing
  • 1/4th tsp Turmeric Powder
  • 1tsp Red Chilly Powder
  • 3-4tbsp Besan
  • 1tsp Sugar
  • Salt to taste 
  • 1tbsp Oil
  • Finely chop the greens & onions of the spring onions and keep it separately.
  • Heat oil in a kadhai and add mustard seeds. When mustard seeds begins to crackle add hing, turmeric powder and crushed garlic and saute till raw smell of the garlic fades away. Do not brown the garlic cloves.
  • Now add chopped onions and saute for a minute. Add greens of the spring onion and salt. Mix all ingredients well. Cover the sabzi with the lid and let it cook on a low flame. Keep on stirring occasionally. 
  • When spring onion sabzi is almost done add red chilly powder, sugar and sprinkle besan. Mix well and let the sabzi cook under cover for another 5 mins till besan is cooked. If you feel the bhaji is getting dry then sprinkle little water over it.
  • Spring Onion Sabzi is ready. 
  • Serve hot with Roti.

Thursday, June 25, 2015

Peanut Garlic Chutney

Condiments are the integral part of our Indian Cuisine. May it be mango pickle, lemon pickle, vegetable pickle, coconut chutney, Garlic chutney etc. Wet or dry these chutney's are the best side dish when it comes to Indian meals.

A spicy and tangy condiments enhances the taste of our daily meals. Today I want to share one of the most easiest chutney that can be made in a jiffy with very less ingredients. Normally this peanut chutney is made in every house hold in Maharashtra.

  • 1 cup Roasted skinned peanuts
  • 2 tbsp Red chilly powder
  • 3 Cloves of garlic
  • Salt to taste
  • In a blender add all the above ingredients and blend a fine or coarse powder as per you preference.
  • While blending make sure you don't blend this mixture at a one go as the oil from peanuts will ooze out.
  • Transfer this chutney into an airtight container. Keep at room temperature no need to refrigerate.

Wednesday, June 24, 2015

Pithla - Spicy Besan Curry

Nothing beats a comfort meal of hot rice and pithla after a hectic day. Pithla is an integral part of Maharashtrian cooking. Their are numerous ways of making this comfort dish. Very easy to prepare and healthy at the same time.

  • 1 Onion chopped
  • 1 cup Besan
  • 2 cups Water
  • 1tbsp Red Chilly Powder
  • 1tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1/4th tsp Turmeric powder
  • 1/4th tsp Hing
  • 1/2 cup Coriander leaves (Kothimbir)
  • 1tbsp Oil
  • Step 1: In a bowl add water, red chilly powder and besan. Mix well. See to it that no lumps of besan are formed. Keep this mixture aside.
  • Step 2: In a kadhai add oil and mustard seeds. When mustard seeds crackle add cumin seeds, hing and turmeric powder. Now add chopped onions and saute till they are translucent.
  • Once onions are cooked add the besan miture and salt. Add water to adjust the consistency of the pithla as per your preference. Now on high flame keep on stirring this besan mixture continuously till raw flavour of besan fades away. Do not cover this besan mixture.
  • Add chopped coriander leaves and mix well. Cook pithla till the mixture becomes glazzy. 
  • Pithla is ready.
  • Serve this pithla hot with rice, bhakri or poli.
Tips: Make this pithla in a non-stick or aluminum kadhai as the besan tends to stick to the bottom of the pan.

Friday, June 19, 2015

वालाच भिरड

पौष्टिक आणि चविष्ट नारळाच्या वाटणात शिजवलेली डाळींबी उसळ. 

साहित्य :

  • १ कप ओला नारळ 
  • १/२  कप  कोथिंबीर
  • ५-६ लसूण पाकळ्या
  • ४ हिरव्या मिरच्या 
  • २ कप कडवे वाल (सोल्लेले आणि मोड आलेले )
  • १ tsp राई 
  • १/४ tsp हिंग 
  • १/४ tsp  हळद 
  • २ tsp गुळ
  • मीठ चवी पुरता
  • १ tps लाल तिखट (ऑप्शनल )
  • २ कप पाणी
  • सर्वात आधी वाटण तयार करून घ्या. मिक्सर मधे ओला नारळ, कोथिंबीर, ५-६ लसूण  पाकळ्या  आणि हिरव्या मिरच्या बारीक वाटून घ्या. वाटल्यास थोड़ पाणी घालून वाटा. हे वाटण तयार आहे. 
  • एका कढाई मधे तेल आणि राई घाला. राई तडतडली की त्यात हिंग, हळद  आणि नारळाच वाटण घालून चांगले परतून  घ्या. खमंग वास सुटल्यावर त्यात वाल घालून परत नीट परतून  घ्या. वाल नाजुक असल्यामुळे पटकन मोडले  जातात म्हणून हलक्या हाताने परतावे.
  • आता वालीत २ कप पाणी घालून मध्यम आचेवर वाल शिजू दया. वाल शिजत आले की त्यात गुळ, मीठ आणि लाल तिखट घाला आणि मंद आचेवर शिजवा. वालाची उसळ/ डाळींबी उसळ तयार आहे. 
  • गरमागरम पोळी, भाकरी बरोबर ही उसळ उत्तम लागते.
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Thursday, June 18, 2015

Oreo Milkshake

A delicacy in itself. Smooth creamy tasty chocolaty drink loved by one and all. Easy to make with just few ingredients. 

Ingredients: (Serves 2)
  • 10 Oreo Biscuits
  • 2 Scoops of Vanilla Ice Cream
  • 1 Scoop of Chocolate Ice Cream
  • 1 Cups Chilled Milk
  • Ice cubes (Optional)
  • In a blender add all the above ingredients and blend to a smooth creamy consistency milkshake.
  • Oreo Milkshake is ready.
  • Transfer the oreo milkshake into serving glasses and top up with bite size chunks of oreo biscuits. 
  • Enjoy this chilled awsome flavourful milkshake.

Tuesday, June 16, 2015

Mugachi Khichadi (Moongdal Khichadi)

An ultimate comfort food. A beautiful blend of spices cooked with rice and lentils. Served with kadhi, papads & pickles. This recipe was shared by my best friend Priyamwada. When I tried this khichadi it came out amazingly delicious. 

  • 1cup Rice
  • 1/2 cup Moong Dal (Yellow Split)
  • 1 Onion (Cut length wise)
  • 1 tsp Goda Masala
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Mustard Seeds
  • 1/4th tsp Turmeric Powder
  • 1 tsp Ginger-Garlic-Green chilly crushed
  • 1 tsp Red Chilly Powder
  • 2 1/2 cups Water
  • 1 tbsp Oil
  • Salt to taste
  • 1 cup Coriander leaves & shredded coconut
  • Ghee ( homemade tup) for garnishing
  • Wash rice & moong dal together.
  • In a pressure cooker add oil & mustard seeds. When mustard seeds begins to crackle add cumin seeds, hing, turmeric powder and sliced onions.
  • Saute onions for few seconds. Now add crushed ginger-garlic-green chilly and mix well. Saute this mixture for a minute till raw smell of ginger-garlic fades aways.
  • Now add goda masala, coriander powder, cumin powder and washed rice and moongdal mixture. Mix all the ingredients well. Add water, red chilly powder & salt. Check the seasoning.
  • Put on the lid of the pressure cooker and cook this khichadi till 4-5 whistle.
  • Mugachi khichadi is ready. 
  • Garnish this mugachi khichadi with a dollop of sajuk tup (homemade ghee), shredded fresh coconut & coriander leaves.
  • Serve hot with any type of kadhi, papad, pickle or curd.

Sunday, June 14, 2015

Coconut Laddoo

Coconut Laddoos!!!An heavenly sinful indulgence.One of the most loved Indian Dessert. Whatever may be the occasion, these delicious coconut laddoos will melt your heart with its unique taste.

  • 175 gms Fresh shredded coconut
  • 200 (half tin) Condensed Milk
  • 3 Green Cardemon pods
  •  1 tsp Ghee (Preferably homemade)
  • Keep aside some shredded coconut that we will require to decorate the laddoos afterwards.
  • In a non-stick thick bottom pan ghee. When ghee is slightly hot add shredded coconut and cook the coconut on slow flame till raw smell fades away. Do not brown the coconut. This procedure will takes atleast 5-7 minutes. Keep stirring constantly.
  • Now add half tin of  condensed milk and mix well. Stir this mixture continuously, so that it does not stick to the bottom of the pan.
  • Cook this mixture on a slow flame till the mixture starts leaving the sides of the pan.
  • Switch off the flame and add crushed cardemon into the laddoo mixture and mix well.
  • Keep aside this laddoo mixture to cool down. Once cooled apply some ghee on your palms and roll out the laddoos.
  • Now roll these laddoos in the shredded coconut that we have kept aside.
  • Enjoy this heavenly sweet delicacy.
Tips: You may also add dry fruits like almonds and raisins in this laddoos for extra flavour.