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
  • 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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Friday, April 14, 2017

Cabbage Coconut Sabzi

Another version of Cabbage!!! I simply love this vegetable due to its unique feature of blending itself so easily with variety of spices and herbs. 

This time its South Indian Style Cabbage Sabzi, light & flavourful served with Roti and Carrot Salad!

Ingredients: (Serves 3)
  • 400gms Cabbage cut lengthwise
  • 2 tbsp Chana Dal 
  • 1 tsp Oil
  • 1 tsp Mustard Seeds
  • 1/4th  tsp Hing (Asafoetida)
  • 1/4th tsp Turmeric Powder 
  • 5-7 Curry Leaves
  • 2 Dry Red Chilies
  • 1 Green Chilli roughly chopped (Optional)
  • 1 tbsp Shredded Ginger
  • 3 tbsp Scraped Fresh Coconut (Use desicated coconut incase fresh coconut not available)
  • Juice of Half Lemon
  • Salt to taste
  • A pinch of Sugar (Optional)
  • Wash chanadal and half cook them in boiling water. Drain the water and keep the dal aside.
  • In a pan, heat oil and add mustard seeds. Once mustard seeds crackle add hing, turmeric powder, curry leaves, dry red chilies & shredded ginger mix well and saute for 30 seconds so that the raw smell of ginger fades away.
  • Now add cabbage along with green chilli (optional) and mix well. Add salt, sugar, half cooked chanadal and mix well. Sprinkle little water over the cabbage to help it cook and avoid sticking to the pan. Cover and cook for 5 minutes on medium flame. Stir once in between.
  • Cook the cabbage as per the texture you require, as some like it little crunchy and some like it fully cooked. Once cabbage and chanadal is cooked add the scrapped fresh coconut and cook for another 2 minutes.
  • Atlast add juice of half a lemon and mix well.
  • Cabbage Coconut Sabzi is ready.
  • Garnish with fresh coconut and serve with flatbread of your choice.
Tip: Instead of chanadal you may also use sliced potatoes or skip both of them.

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Tuesday, April 4, 2017

Vangi Batata - Eggplant Potato Curry

Vangi Batata is one of the most loved dish in Maharashtrian & Gujrati Cuisine. Eggplants mixed with potatoes and onions along with simple yet flavourful spices enhances the taste of this humble vegetable.

Ingredients: (Serves 4)
  • 1/2kg Small Eggplants
  • 1 Onion finely chopped
  • 3 Potatoes cut in cubes
  • 1 tsp Mustard Seeds
  • 1/4th tsp Hing (Asafoetida)
  • 1/4th tsp Turmeric Powder
  • 2 tbsp Maharashtrian Goda Masala ( You can use Coriander -Cumin Powder instead of Goda Masala)
  • 1 tbsp Red Chilli Powder
  • 1 tbsp Jaggery (Gul)
  • Salt to taste
  • 1 tbsp Oil
  • Water for cooking
  • Cut eggplants and potatoes in cubes and keep them seperately in salted water so as to avoid oxidation.
  • In a kadhai, heat oil and add mustard seeds. When mustard seeds crackle, add hing, turmeric powder and finely chopped onions. Saute onions for 2 minutes.
  • Add cubes of potatoes and saute for 2-3 minutes and add 1 cup of water. Cover and cook the potatoes till they are half done. Keep on checking and stirring potatoes occasionally.
  • Once potatoes are half cooked, add the eggplants along with jaggery, salt, goda masala (OR Coriander-Cumin powder), red chilli powder and mix all the ingredients. Add water if required. You many adjust the consistency of the gravy as per your preference.
  • Cover and cook the vegetable till eggplants and potatoes are tender.
  • Vangi Batata - Eggplant Potato Curry is ready.
  • Garnish with coriander leaves and serve hot with any flat bread of your choice or with dal rice.
Tip: You may also add 2 teaspoon of roasted peanut powder (roughly crushed) which not only add a little crunch to this vegetable but also enhances the flavour. Add this peanut powder in the last when vegetable is completely cooked, no need to cook after addition of peanut powder.

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