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 Required for Recipe: 

• 150 kg Cabbage cut lengthwise
• 1 Onion cut lenghtwise
• 1 teaspoon Mustard Seeds
• 1/4th teaspoon Hing (Asafoetida)
• 1 teaspoon Red Chilli Powder
• 1/4th teaspoon Turmeric Powder
• 2 teaspoon Coriander Powder
• 1 teaspoon Jeera Powder
• 1/4th Cup Coriander Leaves finely chopped
• Salt as per taste
• 1 teaspoon Sugar
• 3 tablespoon Besan (Chickpea Flour) 
• 2 tablespoon oil

How to make Besan Cabbage Stir Fry Vegetable:

• 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, use a sieve (strainer) and sprinkle besan evenly over the cabbage and mix well.

• Check for seasoning. Cover and cook the vegetable until the rawness of besan fades away and cabbage is well 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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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.

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.

Palak Paratha - Spinach Paratha

Paratha's are all time favourite at My home. So this time it was Palak's (Spinach) turn!! Normally palak (spinach) puree is used in making of this palak paratha (Spinach Paratha), but we prefer to prepare it by roughly chopping the blanched spinach leaves.
 

Ingredients: (Serves approx. 3)

• 2 Bunches of blanched Palak (Spinach)

• 2 tsp Ginger - Garlic Paste

• 2 tsp Coriander Powder

• 1 tsp Cumin Powder

• 1 tsp Red Chilli Powder

• 2 Cups Wheat Flour

• Salt to taste

• Water to knead dough

• Oil

Method:

• Blanch palak (spinach leaves). Drain excess water and keep aside to cool. Once the palak(spinach leaves) is cooled enough, cut it roughly.

• In a bowl, add chopped spinach leaves and rest of the ingredients.

• Mix all the ingredients well and start kneading the dough by adding small amount of water at a time. Knead a soft dough.Drizzle little oil over the kneaded dough. Cover and let it rest for about 15-20 minutes.

• After 15-20 minutes divide the dough into equal portion and roll out each portion into a round paratha.

• Use dry wheat flour while rolling the paratha.

• Heat a skillet / tava and place the paratha over it.Cook the paratha from both sides by applying little oil over it. Roast this paratha till nice brown spots appear on the surface. 

• Palak Paratha is ready.

• Serve these healthy & delicious Palak Paratha with any raita or pickle

Healthy Chinese Bhel Using Chapati

Its been more than a month now that I have been successful in ditching unhealthy junk food and immensely trying hard to implement healthy lifestyle by cooking at home with low carb ingredients and high fiber content. And that's what lead Me to prepare this utterly magnificent tongue tingling dish made with Chapati and lots of veggies. Though it has sauces which are not quite "healthy" but still such a small quantity won't harm for that "Healthy Quotient".

I was quite hesitant though, regarding the taste but was amazed to find out that it tasted heavenly delicious than using fried hakka noodles! No wonder this is now a family favourite at our home.!!!

Ingredients: (Serves 3)

• 1 1/2 Cup Fried Chapati Noodles

• 1 Cup Grated OR Shredded Carrot

• 1 Cup Shredded Cabbage

• 1/4th Cup Spring Onion Greens finely chopped

• Salt if needed

For Sauce:

• 1 tsp Minced Garlic  

• 1 tbsp Red Chili Sauce 

• 2 tbsp Tomato Ketchup

• 1 tbsp Soy Sauce

• 1 tsp Vinegar

Chapati Noodles:

• Using a kitchen scissor / knife cut Chapati into strips. 

• Let the width of the strips be half inch wide. Once your chapati is cut into strips, now in batches deep fry these chapati chips till they are light golden brown.

• Transfer the fried chapati chips onto a tissue paper to absorb the extra oil.

• Your fried Chapati noodles are ready.

Method: 

• In a bowl, add minced garlic, red chilly sauce, soy sauce, tomato ketchup, vinegar and mix well.

• In a mixing bowl, add carrot, cabbage some spring onion greens, fried  Chapati noodles and above prepared sauce. Keep aside some spring onion greens for garnishing.

• Mix all the ingredients well. Check for seasoning.

• Chinese Bhel using leftover Chapati's is ready.

• Garnish with finely chopped spring onions and serve. 

Note: 1) You may add veggies as per your choice. Capsicum, Beans Sprouts, Onions etc.

2) In case you don't want to have raw veggies, you can saute this veggies along with the sauce and then add to the fried chapati noodles once the veggies are cooled off.

Dudhi Muthia

Muthia's are all time favourite at My home. Easy to make and very healthy, My Mom loves making different kinds of Muthia for us. This is one of such dish, Dudhi (Bottle Gourd) Muthia, it comes out so tasty and full of flavours. 

You may either deep or shallow fry it or add tadka over the steam muthia to lower the oil content. As such they taste amazing without any tempering or frying.

  
Ingredients: (Makes approx. 3 rolls)

• 2 Cups Grated Dudhi (Bottle Gourd)

• 2 Cups Wheat Flour

• 1 Cup Gram Flour (Besan)

• 4 tsp Red Chilli Powder

• 1 tsp Cumin Powder

• 2 tsp Coriander Powder

• 1 tsp Turmeric

• 1 tsp Sesame Seeds

• 1/2 tsp Sugar (Optional)

• Salt as per taste

• Water to knead the dough

• Oil to fry

Method:

• Remove the skin of dudhi (bottle gourd) and grate it, remove as much excess water as you can after grating. Add red chili powder, coriander & cumin powder, sesame seeds, turmeric powder, salt and sugar.

• Mix all the ingredients well and check for seasoning. Now add wheat flour and besan (gram flour) and start kneading the dough.

• Do not add excess water, due to salt dudhi (bottle gourd) will leave sufficient amount of water. So without adding any extra water first, mix all the ingredients.Incase your batter is too dry then only add little water as per required.
  

• Knead a soft dough, this dough.

• Now shape the dough into cylindrical shape and apply little oil over it.

• Place these rolls onto a sieved plate & steam for 20 minutes.

• After 20 minutes, take out the rolls and keep aside to cool.

• Once cooled, cut them into half inch disc and deep or shallow fry into hot oil.

• Dudhi Mutia (Bottle Gourd Muthia) are ready.

• Serve them hot with cup of garma garam Chai (Indian Tea).   

Note: Incase you don't want to fry these muthia's, you may make tempering of mustard seeds and asafoetida (hing) in hot oil along with 4-5 curry leaves and pour this tempering over these muthia. Garnish with coriander leaves and scrapped coconut and serve. 

Misal

An irresistible and the most loved dish from Maharashtra!! Hot, Spicy & yummy :)

Ingredients: (Serves 4)

For Matki (Moth Beans):

For Sprouting Matki:  

• Wash and soak matki for 6-8 hours or overnight.

• After soaking, remove the water and wash the matki under running water.

• Drain out all the water from matki completely.

• Once all the water is drained out, take a cotton cloth and place the matki in it.

• Take all the edges of the cloth and tie a knot.

• Let the matki rest in the cloth for 10-12 hours in slight humid environment.

• After 10-12 hours, you will see the sprouts appearing on matki.

For Making Matki Usal: 

• 2 Cups Sprouted Matki  

• 1 tsp Mustard Seeds

• 1/2 tsp Hing (Asafoetida)

• 1/2 tsp Turmeric Powder 

• 2 tbsp of Ginger Garlic & Coriander Paste

• 1 Onion finely chopped

• 2 tsp Red Chilli Powder

• 1 tbsp Goda Masala 

• 1 tsp Jaggery (Gul)

• Water for cooking the sprouts.

• Salt to taste

• 1 tbsp Oil

For Onion - Coconut Masala Paste:

• 1 Onion Sliced

• 150 gms Dry Shredded Coconut

For Gravy:

• 1 Onion finely chopped

• 2 tbsp Ginger Garlic  & Coriander Paste

• 2 tsp Red Chilli Powder

• 1/2 tsp Turmeric Powder

• 1 tsp Kanda Lasun Masala (Kolhapuri Masala)

• 1 Tomato finely chopped

• Salt to taste 

• 1 tbsp oil 

• 3 Cups Water

For Garnish:

• 2 Chopped Onions

• 150 gms Farsaan 

• 1 Cup Coriander Leaves finely chopped

• 1 Lemon cut in quarters

• White Bread or Pav as per your requirement.

Method:

• First we need to make a paste of 2 inch ginger, 5 garlic cloves and 1/2 cup coriander leaves.

• For Masala: Dry roast sliced onion and dry shredded coconut. Roast till the mixture turns golden brown. Once done, keep this mixture aside to cool down. Once cooled, grind to a fine paste using half cup water.

• For Matki Usal: In a deep sauce pan heat oil and add mustard seeds. When mustard seeds crackle add hing, turmeric powder and finely chopped onion. Saute onion for 2 minutes.

• Add ginger garlic & coriander paste and mix well. Add red chilli powder, goda masala and sprouted matki. Mix well and add water to cook the matki. Season with salt and jaggery (gul). Cook till matki is tender.Usal is ready.

• For Gravy: In a deep sauce pan heat oil and add finely chopped onions. Saute till translucent. Add ginger garlic & coriander paste and mix well.

• Add red chilli powder, turmeric powder, kanda lasun masala (kolhapuri Masala) and finley chopped tomatoes. Cook tomatoes till they are soft.

• Now add 3 cups of water along with onion and dry coconut paste. Add salt and let this gravy simmer on medium flame for 7-10 minutes. Check for seasoning at this time.Gravy is ready.

Assemble the Misal:

• In a deep serving plate, add one serving of matki.

• Pour a ladel full of gravy over the matki.

• Sprinkle finely chopped onions, farsan and coriander leaves.

• Squeeze a lemon wedge over it and serve hot. 

• Misal is ready.

• You may serve Misal as it is or with pav / slice bread.

Tip: You may also add a tablespoon of potato sabzi while assembling. 

Kadai Paneer

One of the simplest, quickest and tastiest dish that is prepared using very few ingredients that are almost readily available at every home.

Ingredients: (Serves 4)

Kadai Masala:

• 2 Cloves

• 2 tbsp Coriander Seeds

• 1 tbsp Cumin Seeds

• 1 Dry Red Chilli

• 1 inch Cinnamon 

• 5-6 Black Peppercorns

• 1 tsp Fennel Seeds

For Onion Tomato Masala:

• 2 Onion cut lengthwise

• 1 Tomato roughly cut

For Gravy:

• 1 tbsp Ginger Garlic Paste

• 2 Green Chilies cut lengthwise

• 1 Onion cut in squares  

• 1 Capsicum cut in squares ( You may use any colour capsicum of your choice)

• 1 tsp Red Chilli Powder

• 2 tbsp Cream or Homemade Malai

• 150 gms Paneer cut in Cubes

• 1 tsp Tomato Sauce (Optional)

• 1 tbsp Amchur Powder ( Raw Mango Powder)

• Water to cook 

• Salt as per taste

• 2 tbsp Oil for cooking

Method:

For Kadai Masala:

• Dry roast the whole spices mentioned above for the Kadai Masala till they release their aroma, ie approx 3 minutes on a medium flame.

• Once roasted transfer the spices onto a plate and let them cool to room temperature.

• In a blender add the above cooled spices and grind to a powder.

• Kadai Masala is ready.

For Onion Tomato Masala:

• In a pan heat 1tspn of oil and add onions (julliene cut) and saute till translucent, add chopped tomato and saute till both onion and tomatoes are cooked. Switch off the flame and let this mixture cool to room temperature.

• Once this onion tomato mixture comes to room temperature, blend it along with 1tbsp of amchur powder to a fine paste. Add a teaspoon of water if required while blending.

For Gravy:

• In a pan/kadai heat oil, add green chilies along with ginger garlic paste. Saute till raw smell of ginger garlic fades away.

• Add onions and capsicum cut in squares and saute for 2 minutes. Now add the onion tomato masala paste and mix well. Add red chilli powder, kadai masala which we prepared along with a teaspoon of tomato sauce and mix well.
  

• Add water as per the consistency of  gravy required and cook this masala till oil starts separating from the mixture.

• Add salt and cream, check for seasoning. Add the paneer cubes and mix very gently taking care that the paneer pieces do not break. 
  

• Cover and cook for 5-7 minutes.Stir occasionally.

• Kadai Paneer is ready.

• While serving drizzle cream on top and serve with Nan or Paratha.

Tip: You can make this kadai masala in advance and keep it in an airtight container for almost 3 months and use it when needed.