Monday, February 20, 2017

Cabbage Besan Sabzi - Peeth Perun Kobhi Bhaaji

Cabbage is the king of vegetables at My home. Their are various varieties in which we love preparing this humble nutritious sabzi. One such kind is as we say in Marathi "Peeth Perun Kobhi chi Bhaaji" that is besan sprinkled on cabbage sabzi. Its a dry sabzi, best for tiffins.



Ingredients: (Serves 2)
  • 150 kg Cabbage cut lengthwise
  • 1 Onion cut lenghtwise
  • 1 tsp Mustard Seeds
  • 1/4th tsp Hing (Asafoetida)
  • 1/4th tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 2 tsp Coriander Powder
  • 1 tsp Jeera Powder
  • 1/4th Cup Coriander Leaves finely chopped
  • Salt as per taste
  • 1 tsp Sugar
  • 3 tbsp Besan (Gram Flour) 
  • 2 tbsp oil
Method:
  • In a non stick kadhai heat oil and add mustard seeds, let them splutter. Now add hing (asafoetida), turmeric powder and onions and saute for 2 minutes on a medium flame.
  • Once the onions are sauted add cabbage, salt, sugar and mix well. Do not use water. Cover and cook the vegetable for another 5 minutes stirring occasionally. Now add red chilli powder, jeera powder, coriander powder and mix well.
  • When cabbage is 80% done, using a sieve (strainer) sprinkle besan (gram flour) evenly over the cabbage and mix well. Check for seasoning. Cover and cook the vegetable till rawness of besan fades away and cabbage is cooked.Lastly add coriander leaves and mix.
  • Cabbage Besan Sabzi - Peeth Perun Kobhi Bhaaji is ready.
  • Serve hot with flatbread of your choice.
Tip: As besan is used in this recipe without the use of water, it is highly advisable to use only nonstick utensil while preparing the dish. Incase you are using different metal utensil then cover with lid adding little water over the lid so that the vegetable does not burn.

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Tuesday, February 14, 2017

Instant Malai Burfi

On the occasion of Angariki Chaturthi made Instant Malai Burfi for Ganpati Bappa!!

This Malai Burfi is made by My Mom, all credit goes to her :)
 



Ingredients:
  • 250 gms Grated Paneer (Indian Cottage Cheese)
  • 100 gms Condensed Milk
  • 2 Cardamon Pods
  • 7-8 Pistachios 
  • 1-2 tbsp Ghee (Clarified Butter) 

Method:
  • Pre-preparation: Take out the seeds of cardamon pods and using mortar pestle  crush the seeds coarsely. Also cut the pistachios into small pieces and keep aside.
  • In a thick bottom non-stick pan on a very slow flame, add grated paneer and condensed milk and mix well.
  • Stirring continuously, cook this mixture till it thickens and starts to leave the sides of the pan. This process may take approximately 20-25 minutes. Switch off the gas and add crushed cardamon seeds, mix well.
  • Grease a plate with ghee (clarified butter). Take out the paneer mixture onto the plate. With the help of spatula spread the mixture evenly.
  • Now sprinkle the chopped pistachios all over the evenly spread burfi mixture and gently press the pistachios so that they set on barfi nicely.
  • Keep this burfi mixture aside to cool. In an hour or two the burfi mixture sets perfectly. Once the mixtures comes to room temperature, cut the burfi into squares and serve.
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Tuesday, February 7, 2017

Maharashtrian Kadhi

Maharashtrian Kadhi is a famous dish prepared in every maharastrian household. This kadhi is made using yogurt/curd and besan.There are various varieties of kadhi that are prepared across India such as Maharashtrian, Gujrati, Punjabi etc. This sweet tangy healthy kadhi is normally served along with Mugachi Khichadi or hot piping plain rice. 



Ingredients:
  • 2 cups Curd/Yogurt
  • 3 cups water
  • 1 tsp Turmeric Powder
  • 1/2 inch Ginger (Crushed)
  • 2 Green Chilles (Crushed)
  • 2 tbsp Besan
  • 2 tbsp Sugar or as required
  • Salt
  • 1 tbsp Ghee
  • 4-5 Curry Leaves
  • 1tbsp Jeera (Cumin seeds)
Method:
  • In a sauce pan add whisked smooth curd. Now add Besan and again whisk this mixture making sure no lumps are remained.
  • Now add water, turmeric powder, salt, sugar and crushed ginger & green chilly to the curd mixture and mix well. Kadhi mixture is ready. 
  • Now keep this mixture to simmer on the lowest flame possible. Check for the seasoning at this time.
  • Now for tempering : In a small kadhai add ghee and cumin seeds. When cumin seeds starts to sizzle and change colour add curry leaves. 
  • Put this tempering onto the kadhi mixture and let the kadhi come to a boil. Stir the kadhi occasionally.
  • Maharashtrian Kadhi is ready. 
  • Serve this kadhi piping hot with Mugachi Khichadi or Plain rice along with papad and mango pickle.
Tip: You can garnish this kadhi with coriander leaves.

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