Besan Laddoo

Diwali celebrations have begun with a sweet dish of Besan Laddoo. A rich heavenly dessert prepared specially during this festival. 

At my home all the Diwali Faraal is prepared by my Mom so all credits goes to Her :) !!!

Wishing you all Happy Diwali. 
 

Ingredients:

• 1 cup Coarsly grinded Besan (Gram Flour)

• 3/4th cup Powdered Sugar

• 3/4th cup Ghee (Clarified Butter)

• 1/4th cup Dry Fruits - Cashew & Rasins

• 1tbspn Velchi (Green Cardemon) Powder

Method:

• In a kadhai add Ghee (Clarified Butter) and bring it to a boil. 

• Once the Ghee (Clarified Butter) gets hot add besan (gram flour) and mix. Stir continuously on a low flame till colour changes to golden brown and nice aroma starts to come.

• Transfer the besan (gram flour) mixture onto a plate to cool down.

• Once the besan mixture cools down add powdered sugar, velchi (green cardemon) powder and dry fruits. Keep some raisin aside for decoration.

• Mix all the ingredients well into the besan mixture and make the laddoos.

• Decorate each laddoo with a raisin on top.

• Besan Laddoos are ready.

Palak Chi Patal Bhaji - Spinach Curry

A classic Maharashtrian dish normally prepared in every household across Maharashtra. Simple, Healthy & delicious palak (spinach) curry made with besan (gram flour) & few spices. 

Ingredients:

• 1 Bundle Palak (Spinach) Leaves

• 3 tbsp Besan (Gram Flour)

• 1 tsp Mustard Seeds

• 2 tbsp Cumin Seeds

• 1 tsp Turmeric Powder

• 1 tsp Hing (Asafoetida)

• 6nos. Garlic Cloves

• 3nos. Green Chillies

• 1 Medium size Onion

• Salt to taste

• 2 tsp Gul (Jaggery) or Sugar

• 3 tbsp Oil

Method:

• In a blender add garlic cloves & green chillies. Roughly grind them to a coarse paste. Keep this paste aside.

•  Wash and roughly chop Palak (Spinach) leaves and pressure cook until 4 whistle.

• When the pressure cooker cools off, take out the Palak (Spinach) leaves and drain all the water in a bowl. (Use this water for adjusting the consistency of the curry).

• Now using a masher or back of a ladle roughly mash the palak (spinach) leaves. Add besan ( gram flour) and mix well. Mix besan till its well incorporated in the leaves. Make sure no lumps of besan (gram flour) are formed.

• Now in a sauce pan add oil and mustard seeds. When the mustard seeds begins to crackle add cumin seeds, hing (asafoetida), turmeric powder and finely chopped onions.

• Saute onions on medium flame for about 2-3 minutes. Now add garlic & green chilly paste and saute for further 4-5 minutes till the onions are well cooked.

• After onions are cooked add the palak-besan (spinach - gram flour) mixture and mix well.

• Add water and adjust the consistency of the curry as per your preference.

• Add salt, jaggery and mix. Check for seasoning and let this palak (spinach) mixture come to boil.

• Cook this curry for 7 to 8 minutes on a medium flame till raw flavour of besan (gram flour) fades away. (If you want you can dry roast the besan ahead of mixing it with the spinach leaves)

• Palak chi patal bhaji (Spinach Curry) is ready.

• Serve hot with Bhakri, Roti or Rice.

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Medu Vada / Urad Dal Vada - Skinned Split Bengal Gram Fritters

Medu Vada is one of the most famous South Indian breakfast. Protien rich urad dal vades served with sweet tangy sambar and spicy coconut chutney is the best way to start your day with.Crisp from outside soft from inside these vades are one of the delightful meal in itself.

Normally at my home we make very simple version by just adding salt & green chillies. However on special occasions we tend to add some herbs & spices for extra flavours.

Here I have listed all the ingredients that we use. Many people add peppercorns & cumin seeds aswell. 

Ingredients: (Makes approx 30-35 Vades)

• 2 cups urad dal ( Skinned Split Bengal Gram)

• 1/4th cup Fresh coconut cut into small pieces

• 3-4 Green Chillies

• 1 inch Ginger cut into small pieces

• 2 tbsp chopped Coriander Leaves

• 1 small Onion finely chopped

• Salt to taste

• Oil for frying
  

Method:

• Soak urad dal for 6 to 8 hours. After soaking wash the dal again in fresh water and drain all the excess water.

• In a blender add the urad dal, salt & green chilles and grind to a fine paste.  Do not add water (if its getting to hard to blend then only add little water). The batter should be fluffy and thick not liquidy.

• Transfer the batter into a bowl. At this point if you want add rest of ingredients and mix everything well. Check for seasoning.

• Heat oil to deep fry these vadas. 

• Wet your palm and take a portion of this batter depending how big or small vada you want. Make a hole in the center with the help of your thumb.

• Now drop this vada into hot oil and deep fry till golden brown.

• Medu Vada is ready. 

• Serve with tangy Sambar & Coconut chutney.

Upma

Quick, easy, healthy & delicious!! what else one needs in the morning!!! One of the staple breakfast dish of India. Loved by everyone. 

Ingredients:

• 1 1/2 cups Rawa / Sooji (Semolina)

• 1/4th cup blanched Green Peas

• 1 Onion finely chopped

• 4nos. Green Chillies

• 1 Tomato finely chopped

• 1 tsp Mustard Seeds (Rai)

• 1/4th tsp Cumin Seeds (Jeera) 

• 2 tsp Chana Dal (Bengal Gram)

• 2 tsp Urad Dal (Split black gram skinless)

• 6-7 Curry Leaves

• 1 Dry Red Chilly

• Salt to taste

• 1 tsp of Sugar

• 3 cups Water

• 1 tbsp Ghee / Oil

• 2 tbsp Grated Coconut & Coriander Leaves (Optional)

Method:

• Dry roast rawa / sooji till its colour changes to light brown and nice aroma starts coming.

• In a pan add ghee & mustard seeds. When mustard seeds begins to crackle add cumin seeds, dry red chilly, chana dal, urad dal, green chilles & curry leaves. Saute these dals for a minute till they turn light brown in colour.

• Add chopped onions and cook till onions are translucent. Add tomatoes and mix well. Cook onion and tomatoes till they are tender.

• Now add 3 cups of water, blanched green peas, salt & sugar and bring this water to boil. Addition of sugar enhances the taste of the upma.

• As the water comes to boil slowly add the roasted rawa (semolina) and mix it continously so that no lumps are formed.

• Cover the lid and cook the rawa on steam for about 10mins. Keep stirring in between.

• Upma is ready.

• Garnish upma with grated fresh coconut & coriander leaves (optional).

• Serve hot as it is or with coconut chutney or pickle.

Moong dal Khichadi - Spicy Mungbean Rice

A light, healthy, comforting & delicious rice preparation made using yellow moong dal and rice best served with hot kadhi, papad and pickle. Very easy & quick to make. Best option for those tired evenings after a long working day!!!

Earlier I shared mugdal khichadi with lots of spices. Today's version is a simple one which is normally prepared in many household accross Maharashtra. 

Ingredients: ( Serves 4)

• 2 cups Rice

• 1 cup Yellow Moong Dal

• 1 tsp Mustard Seeds

• 1 tsp Cumin Seeds

• 1/4th tsp Turmeric Powder

• 1/4th tsp Hing

• 2 tbsp Goda Masala OR Coriander-Cumin Powder

• 1 tsp Red Chilly Powder

• Salt to taste

• 6 cups Water

• 1 tsp Oil

• Coriander Leaves for garnishing

Method:

• Wash rice & moong dal together.

• In the pressure cooker add oil & mustard seeds. When mustard seeds begins to crackle add cumin seeds, turmeric powder and hing.

• Add the washed rice & moong dal and saute for 2 mins on medium to high flame.

• Now add water depending on the quantity of rice and moong dal. Add red chilly powder, goda masala OR coriander-cumin powder and salt. Mix well. Check for seasoning.

• Put the lid on pressure cooker and cook khichadi till 4-5 whistle.

• Moong Dal Khichadi is ready.

• Garnish khichadi with finely chopped coriander leaves and dollop of homemade ghee (Sajuk Tup).

• Serve hot with kadhi, papad & Mango Pickle. 

Pithla - Spicy Gram Flour Curry

When it comes to Maharastrian comfort food nothing beats garam-garam Pithla-Bhat with a dollop of lemon pickle. Pithla is an Maharastrian besan curry made in every household. There are numrous ways in which this spicy besan curry is prepared. Earlier I posted a pithla recipe with included onions with red chilly powder. 

The recipe which I am sharing today can be also enjoyed by those who do not eat onions & garlic. Very simple recipe with very less ingredients and can be made in jiffy.

Ingredients: (Serves 4)

• 2 cups Besan (Gram Flour)

• 1 Big Tomato (cut into 4 parts)

• 4-5nos. Green Chilles 

• 4-5nos. Curry Leaves

• 1 tsp Mustard Seeds

• 1 tsp Cumin Seeds (Jeera) Optional

• 1/4th tsp Turmeric Powder

• 1/4th tsp Hing (Asafoetida)

• 1/4th cup Coriander Leaves

• Salt to taste

• 1 tbsp Oil

• 1 1/2 cups Water to make batter

Method:

• In a mixing bowl add 1 1/2 cups of water and add besan. Mix besan well into water and see to it that the batter is lump free.

• In a kadhai add oil and mustard seeds. When mustard seeds begins to crackle add cumin seeds, hing, turmeric powder, curry leaves, green chilles and tomatoes. Saute tomatoes for 30 seconds. Be careful as the green chilles splutter a lot.

• Now add the besan paste 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 high flame till raw smell of besan fades away and mixture becomes glossy.

• Pithla is ready. 

• Serve this pithla with garma-garam rice or bhakri.

Lal Math Amti / Red Amaranth Curry

A very healthy and nutritious leafy vegetable cooked with turdal and spices.

Ingredients (serves approx 4)

• 1 Bunch Lal Math leaves washed and finely chopped

• 1 cup Tur dal (split pigeon peas) boiled & mashed

• 1 tbsp Oil

• 1 tsp Mustard Seeds

• 1/4th tsp Hing

• 1/4th tsp Turmeric Powder

• 2 tsp Chilli Powder

• 2 Dry Red Chilles

• 5-7 Garlic cloves medium chopped 

• 3-4 Kokum

• 1 tbsp Gul (Jaggery)

• 1 tbsp Coriander Powder

• 1 tbsp Kasuri Methi Powder

• Salt to taste

Method:

• In a sauce pan add oil, hing, dry red chillies and chopped garlic cloves. Saute till raw smell of garlic fades off.

• Now add chopped lal math leaves and little water. Cook till leaves are tender.

• Once the lal math leaves are cooked add red chilly powder, turmeric powder and cooked tur dal. Add water as per requirement for the gravy.

• Now add kokam, gul, coriander powder, kasuri methi powder and salt. Check for seasoning.

• Let the amti/dal come to boil for 7-8 minutes.

• Lal Math Amti is ready.

• Serve this lal math amti with bhakri and rice.

Vaalacha Bhirda / Usal - Field Beans Stew

Healthy, nutritious and tasty vaalacha Bhirda/ Usal cooked in a spicy coconut masala.  

 Ingredients :

• 1cup Fresh Shredded Coconut

• 1/2 cup Coriander Leaves

• 5-6 Garlic Cloves

• 4 Green Chillies

• 2 cups Sprouted and Skinless Kadve Vaal (Field Beans)

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 2 tsp Gul / Jaggery

• Salt

• 1tsp Red Chilly Powder (Optional)

• 2 cups Water

Method:

• First to make the masala add fresh shredded coconut, coriander leaves, green chillies, garlic cloves in a blender and blend to fine paste. If require add a teaspoon of water to make blending easy. The main masala is ready.

• In a kadhai / Sauce Pan  add oil an mustard seeds. When mustard seeds begins to crackle add hing, turmeric powder and blended coconut masala. Saute this masala on a medium flame for 2 mins till nice aroma begins to come. Now add the sprouted skinless vaal and mix all the ingredients well.

• Add 2 cups of water to this masala along with salt, gul and red chilly powder (optional). Cover and cook this vaal on a medium flame for 10-15minutes. Add water as per your requirement for the gravy. Keep on stirring occasionally.

• Cook til sprouts/ vaal are tender.

• Vaalacha Bhirda/Usal is ready.

• This vaalacha bhirda goes best with bhakri and roti.  

Tip: You can use Green Moong sprouts instead of Vaal. 

Spring Onion Sabzi - Stir Fried Spring Onion Veggie

Simple but yet finger-licking delicious stir fried vegetable tempered with roughly crushed garlic.

Ingredients: Serves 2

• 1 Bunch of Spring Onion

• 6-7nos Garlic Cloves

• 1tsp Mustard Seeds

• 1/4th tsp Hing

• 1/4th tsp Turmeric Powder

• 1tsp Red Chilly Powder

• 3-4tbsp Besan

• 1tsp Sugar

• Salt to taste 

• 1tbsp Oil

Method:

• Finely chop the greens & onions of the spring onions and keep it separately.

• Heat oil in a kadhai and add mustard seeds. When mustard seeds begins to crackle add hing, turmeric powder and crushed garlic and saute till raw smell of the garlic fades away. Do not brown the garlic cloves.

• Now add chopped onions and saute for a minute. Add greens of the spring onion and salt. Mix all ingredients well. Cover the sabzi with the lid and let it cook on a low flame. Keep on stirring occasionally. 

• When spring onion sabzi is almost done add red chilly powder, sugar and sprinkle besan. Mix well and let the sabzi cook under cover for another 5 mins till besan is cooked. If you feel the bhaji is getting dry then sprinkle little water over it.

• Spring Onion Sabzi is ready. 

• Serve hot with Roti.

वालाच भिरड

पौष्टिक आणि चविष्ट नारळाच्या वाटणात शिजवलेली डाळींबी उसळ. 

साहित्य :

• १ कप ओला नारळ 

• १/२  कप  कोथिंबीर

• ५-६ लसूण पाकळ्या

• ४ हिरव्या मिरच्या 

• २ कप कडवे वाल (सोल्लेले आणि मोड आलेले )

• १ tsp राई 

• १/४ tsp हिंग 

• १/४ tsp  हळद 

• २ tsp गुळ

• मीठ चवी पुरता

• १ tps लाल तिखट (ऑप्शनल )

• २ कप पाणी

कृती:

• सर्वात आधी वाटण तयार करून घ्या. मिक्सर मधे ओला नारळ, कोथिंबीर, ५-६ लसूण  पाकळ्या  आणि हिरव्या मिरच्या बारीक वाटून घ्या. वाटल्यास थोड़ पाणी घालून वाटा. हे वाटण तयार आहे. 

• एका कढाई मधे तेल आणि राई घाला. राई तडतडली की त्यात हिंग, हळद  आणि नारळाच वाटण घालून चांगले परतून  घ्या. खमंग वास सुटल्यावर त्यात वाल घालून परत नीट परतून  घ्या. वाल नाजुक असल्यामुळे पटकन मोडले  जातात म्हणून हलक्या हाताने परतावे.

• आता वालीत २ कप पाणी घालून मध्यम आचेवर वाल शिजू दया. वाल शिजत आले की त्यात गुळ, मीठ आणि लाल तिखट घाला आणि मंद आचेवर शिजवा. वालाची उसळ/ डाळींबी उसळ तयार आहे. 

• गरमागरम पोळी, भाकरी बरोबर ही उसळ उत्तम लागते.

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