When
it comes to Maharastrian comfort food nothing beats garam-garam
Pithla-Bhat with a dollop of lemon pickle. Pithla is a Maharastrian
besan curry made in every household. There are numerous ways in which
this pithla is prepared.
The recipe which I am sharing today was introduced to Me by My dearest friend Vidya Shanbhag Thakur!! I never came across this dish and neither thought about such a beautiful combination. Thank you Vidya for this amazing recipe.
Do visit her blog for more scrumptious recipes at https://mysecretplate.com
Ingredients: (Serves 4)
2 cups Besan (Gram Flour)
3 Spring Onion whites chopped finely
5 to 7 finely chopped garlic
2 nos. Green Chilles
1/2 to 3/4 cup Spring Onion greens finely chopped
1 tsp Mustard Seeds
1 tsp Red Chilli Powder
1 tsp Cumin Seeds (Jeera) Optional
1/4th tsp Turmeric Powder
1/4th tsp Hing (Asafoetida)
1 tbsp Coriander Leaves
Salt to taste
2 tbsp Oil
3 cups Water
Method:
In a mixing bowl add 1 1/2 cups of water along with red chilli powder & besan (gram flour). Mix besan (gram flour) well into water and see to it that the batter is lump free.
In
a kadhai heat oil. Add mustard seeds. When mustard seeds begins to
crackle add cumin seeds, hing, turmeric powder and finely chopped garlic. Saute garlic till its raw smell fades away.Then add finely chopped spring onion whites and green
chilles. Saute onions till translucent..
Now add spring onion greens and saute well .Add the besan mixture and salt. Add water as per your requirement for the
gravy. Normally this pithla consistency is quite thin. But you can
adjust according to you preference.
Keep on stirring continuously as due to besan this mixture do stick at the bottom.
Check
for seasoning. Add finely chopped cilantro and let this pithla cook on a medium flame till raw smell of besan fades away and mixture becomes
glossy.
Pithla is ready.
Serve this pithla with garma-garam rice or bhakri.
Flower batata chi bhaji as we call in Marathi or Aloo Gobi as known in other languages. This combination of
cauliflower florets with potatoes is loved by all.
This
vegetable is normally prepared in every Indian household and served with
dal rice or roti.Today I wish to share the easiest way of making
this Aloo Gobi Brahmani style.
Ingredients:(Serves 2)
2 cups Cauliflower florets
2 Potatoes (peeled and cut in cubes)
1 tsp Mustard seeds
1/4th tsp Hing
1/4th tsp Turmeric Powder
2 tbsp Goda masala (You may also use coriander & cumin powder instead of 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)
Method:
In a 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 1 cup of water, salt, gul
(jaggery) and cover the vegetable. Let it cook for 7-8 minutes.
Once the
cauliflower and potatoes are half done add goda masala & red chilly
powder, mix well. Check for the consistency of the gravy and adjust water
as per your preference. (Instead of goda masala, you may use coriander & cumin powder).
Now cook the vegetable till its tender (do not cover with the lid now).
Finally add coriander leaves.
Aloo Gobi - Cauliflower Potato Veggie is ready, 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.