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.
Labels
- Beverages
- Chutneys & Pickles
- Curries
- Curry Vegetables
- Fasting Delicacies
- Fusion Palate
- Indo Chinese Corner
- Maharashtrian Delicacies
- Non-Vegeterian Delicacies
- Paneer Specials
- Parathe / Pancakes (Indian Flat Breads)
- Puffed Puris
- Rice Preparations
- Salads & Raita
- Snack Time!!
- Stir Fry Vegetables
- Sweet Indulgence
Monday, February 20, 2017
Tuesday, February 14, 2017
Instant Malai Burfi
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)
- 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.
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:
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)
- 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.