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.

Sambar - Lentil Based Vegetable Stew

Sambar, also spelt sambhar, is a lentil-based vegetable stew. Sweet, Spicy and tangy this nutritious dal is cooked along with many different vegetables and is so versatile that a South Indian Meal is almost incomplete without it.

Ingredients: (Serves 4)

• 2 Cups turdal / tuvar / arhar / split pigeon peas

• 1 tsp Mustard Seeds

• 2-3 Dry Red Chilies

• 1 tsp  Cumin Seeds

• 1/4th tsp Methi (Fenugreek Seeds)

• 1 tsp Turmeric Powder  

• 1/2 tsp Hing (Asafoetida)

• 5-6 Curry Leaves

• 2 tsp Red Chili Powder

• 1 Big Onion finely chopped

• 2 Tomatoes finely chopped

• 2 Egg plants cut into 8 pieces

• 2 Drumsticks cut into finger size pieces

• 100 gms Red Pumpkin cut into bite size pieces

• 100 gms Dudhi (Bottle Guard) cut into bite size pieces   

• 4 tsp Sambar Masala

• 7-8 tsp Tamarind Pulp or as per the sourness you prefer

• 1 tbsp Jaggery or as per your preference

• 2 1/2 Cups of Water approximately

• Salt to taste

• 2 tbsp Coriander leaves

• 2 tbsp Oil   

Method:

• Wash & pressure cook turdal till 4-5 whistle.

• In a sauce pan heat oil, add mustard seeds and dry red chillies.  Once the mustard seeds crackle add curry leaves, methi (fenugreek seeds), cumin seeds, hing (asafoetida), turmeric powder, red chili powder. Saute for 30 seconds and add finely chopped onion and tomatoes. 

• Once the onions become translucent add the chopped vegetables ie Egg Plant, Red Pumpkin, Dudhi (Bottle Guard), Drumstick and mix well.

• Now add sambar powder, (I normally use Everest Samabar Masala), tamarind juice, jaggery and salt. 

• Add 2 cups of water and cook the vegetables till they are half done.When vegetables are half cooked add the boiled dal to this mixture & mix well. 

• Now let the dal boil along with all the vegetables for about 20-25 minutes on low to medium flame. Stir occasionally. Check for the seasoning. 

• Once all the vegetables are perfectly cooked in the dal, switch off the flame and sprinkle finely choped coriander leaves.

• Sambar is ready.

• Serve hot with any South Indian dishes or with rice.

Pav Bhaji

A famous street food of Mumbai. Pav bhaji is more than just a snack! It’s a one dish tasty meal that can be eaten at lunch or dinner. Loved by one and all.

Mostly everybody knows how to make this finger-licking, lip-smacking pavbhaji at home. But I would love to share my version of this recipe with you all. Hope you all like it.


Watch the fast version of making Pav Bhaji here: https://www.youtube.com/watch?v=9B9z73y8noU&t=1s
 

Ingredients: (Serves 3)

• 1/2kg Cauliflower florets

• 4nos. medium sized Potatoes cut in cubes

• 1/2 cup Green peas

• 2 Onions (Finely Chopped)

• 2 Tomatoes (Finely Chopped)

• 2 Capsicum (Finely Chopped)

• 11/2 tbsp Ginger Garlic Paste

• 3 tbsp Pav bhaji masala

• 1 tbsp Kashmiri Red chilli powder

• 5 tbsp Butter

• 1 tsp Oil

• Ladi Pav as per requirement

• Lemon Wedges

• Salt to taste
  

Method:

For Bhaji: 

• Pressure cook cauliflower, potatoes and green peas using water till 5 whistle.

• When cooker cools down drain excess water from the vegetables into a bowl( as we will require that water afterwards) and mash the vegetables using pavbhaji masher or backside of a spoon..

• In a kadhai, add 1tsp oil & butter. Add ginger garlic paste and saute till raw smell of the paste fades away. Now add chopped onion and saute for a minute. Add chopped capsicum and mix well. Cook till onion and capsicum becomes tender. Now add tomatoes and saute for another 2 minutes. Using a pav bhaji masher mash this onion mixture well.

• Now add kashmiri red chilli powder, pav bhaji masala (Everest Pavbhaji Masala) and mix well. Cook till oil separates from the onion mixture. Now add the mashed vegetables and little vegetable stock that we have kept aside from the vegetables we cooked or use water. Add stock as per your desired consistency.

• Add salt and butter, mix well and cover the kadhai and let the bhaji simmer for 5-7 minutes. Stir occasionally

• Bhaji is ready.
  

For Pav:

• Slit pav's vertically and keep aside.

• Heat a skillet, add 2 tsp of butter, sprinkle pinch of red chilly powder and slit open the pav's and place on it.

• Cook on a medium flame till they turn light brown and crisp on both the sides.

• Pavbhaji is ready. Garnish the bhaji with coriander leaves and top with 1tsp of butter. Serve hot with toasted pav, lemon wedge, papad and chopped onions.

Kharwas - Milk Pudding

A silky smooth textured milk pudding made from the milk given by buffalo or cow in a day after she has calved. This milk we call as "Cheek" in Marathi. In English its called Colostrum. Across India you will find people preparing this pudding more or less in similar manner but the names differs from region to region.

By using this Cheek (Colostrum Milk) and regular milk we make a custard like sweet which is know as "Kharwas" in Marathi. Its very easy to prepare with just a minimal amount of ingredients.

Ingredients:

• 1/2 Liter Cheek ( Colostrum Milk)

• 1/2 Liter Regular Milk

• 2 Cups Sugar

• 1/2 tsp Cardamon Powder

Method:

• In a mixing bowl add cheek (colostrum milk), regular milk and sugar. Stir this mixture till sugar is completely dissolved.

• Now pour this mixture into a container which fits in a steamer or pressure cooker. Sprinkle cardamon powder over the mixture. In case you are using pressure cooker, remove the whistle. 

• Steam this kharvas mixture for 30 minutes on medium flame. 

• Once the kharvas is steamed, keep kharvas aside to cool. Cool it completely till it comes to room temperature. Then keep it in the fridge for about 4 hours so that it will be chilled enough.

• Now cut the kharvas into diamond or square shapes.

• Serve Chilled.   

Note: You may also add saffron strands in the mixture while mixing the milk and cheek (colostrum milk), which will give it a nice pale yellow colour and would enhance the taste. 

 

Dhapate - Mixed Flour Flatbread

This dish is one of the authentic Maharashtrian dish prepared using mixed flours which is not only healthy but tasty as well. I came across this dish 5 years back when I first travelled to Solapur in Maharashtra. There this dhapate is served with a special spicy chutney made out of raw peanuts and spices, famously known as Shenga Chutney. 

I was totally in love with this dish since I had it and it was inevitable to try it out. Since then dhapate has been prepared in our house for breakfast or as a meal in itself.

This dhapate goes best with shenga chutney, curry leaves chutney or a plain curd.

Ingredients:

• 1/2 Cup Jowar Flour (Sorghum Flour)

• 1/2 Cup Bajara Flour (Millet Flour)

• 1/2 Cup Wheat Flour

• 1/2 Cup Besan (Gram Flour)

• 4-5 Green Chilles

• 4-5 Garlic Cloves

• 1 Onion finely chopped

• 1 tsp Turmeric Powder

• 2 tbsp Coriander leaves finely chopped

• 4 tbsp Til (Sesame Seeds)

• Salt to taste

• Oil to roast 

• Water to knead the dough

Method:

• In a bowl add all the above ingredients except oil and water, mix well. Check for seasoning.

• Now gradually add water and knead the dough. This dough should neither be very hard nor very soft.

• Take a plastic sheet and apply a teaspoon of oil to it. Take a handful of this dough and pat it over the plastic sheet and spread in circular motion using your fingers and palm.

• Make a hole in the between, so that the dhapate cooks evenly.

• Now sprinkle a teaspoon of sesame seeds over the dough and again pat so that the  seeds stick to the mixture.

• Now on a hot griddle add a teaspoon of oil and place the dhapate and cook from both sides.Drizzle oil around the edges aswell as in the center so that the dhapate cooks evenly from all side. Roast them till brown spot appears on the surface of the dhapate.

• Tasty and healthy dhapate are ready.

• Enjoy this dhapate with shenga chutney, curry leaves chutney or a plain curd.

Moong Dal Kachori - Mung Bean stuffed Fritters

With the first rain of the season relished this unique snack instead of usual pakoda's!! Crispy, spicy, sweet, tangy all in one mini kachori's enjoyed with hot cup of tea.

Ingredients: (Makes approx. 10 Mini Kachori's)

• 1/2 Cup Yellow Moong Dal

• 1 Cup Plain Flour (Maida)

• 1/2 Cup Rawa (Fine Semolina)

• 2 tsp Roasted Fennel Seeds Powder

• 1 tsp Cumin Seeds

• 1 tsp Red Chilli Powder

• 1 tsp Garam Masala Powder

• 1 tbsp Chaat Masala OR Amchur Powder (Raw Mango Powder)

• 3 tsp Sugar

• 1 tsp Turmeric Powder

• Salt to taste

• 2 tsp Ghee

• Oil for frying

Method:

• Soak moong dal (mung bean) for 6-7 hours. After soaking, blend moong dal into paste by adding very little amount of water. 

• Soak rawa (semolina) in water for 10 minutes.

• Heat oil in a pan and add cumin seeds. When cumin seeds begins to sizzle add roasted fennel powder, turmeric powder, red chilli powder, garam masala powder, sugar and mix well.

• Now in this masala add moong dal paste and mix it well. Add salt to taste & chaat masala. Add 1/4th cup of water to moong dal mixture and let it cook on slow flame for 7-10 minutes till the moong dal is cooked well and its raw flavour fades away. 

• Once cooked, cool the moong dal mixture.

For outer cover: 

• In a bowl take plain flour. Add 2 tbsp hot ghee (clarified butter), salt and soaked rawa (semolina). Add little water and knead a stiff dough. Let the dough rest for 20 minutes.

Kachori Procedure: 

• Now take a small portion of the dough and roll into 3  to 4 inches diameter disc.  

• Take a spoonful of moong dal mixture and place this stuffing in the middle of this disc and bringing the edges together in the center, seal it completely.

• Using your palm pat the kachori into small round disc or you can roll them using rolling board & pin. Be gentle while rolling as the moongdal mixture should not come out.

• Now deep fry these kachoris in hot oil till golden brown on a medium flame.

• Moong Dal Kachori - Mung Bean Stuffed Fritters are ready.

• Serve with dates & tamarind chutney or wet garlic chutney or ketchup or as it is!!

Chicken Schezwan Noodles

Spicy indulgence in juicy chicken, soft noodles & crunchy veggies is all that is needed to enjoy a weekend supper!! A lip-smacking Indo-Chinese fusion of chicken schezwan noodles prepared using very minimal ingredients without compromising on taste.

   

Ingredients: (Serves 2)

• 100gms Boneless Chicken cut into julienne

•  2 Dry Red Chilies teared into pieces 

• 4-5 Garlic Cloves finely chopped

• 1/4th cup Water

• 1/4th cup Cabbage cut into julienne

• 1/4th cup Carrot cut into julienne

• 1/4th cup Capsicum cut into julienne

• 1/4th cup Spring Onion Whites cut into julienne

• Finely chopped Spring Onion greens for garnishing

• 4 tbsp Schezwan Chutney OR Schezwan Sauce

• 100gms Boiled Noodles

• Salt to taste

• 3 tbsp Oil

Method:

• Heat oil in pan. Add red dry chilies & finely chopped garlic. Saute for 30 seconds on high flame.

• Now add chicken julienne, salt and saute them on high flame. Add 1/4th cup of water so that the chicken doesn't dry out and cooks well.

• Once the chicken is 90% cooked, add cabbage, carrots, spring onion whites & capsicum. Saute the vegetables for 2 minutes. 

• Then add schezwan chutney or sauce and mix well. Check for seasoning and add salt as per requirement.

• Add boiled noodles and toss them. Make sure that each & every strand of the noodle is coated with schezwan chutney or sauce.

• Chicken Schezwan Noodles are ready.

• Garnish with finely chopped spring onion greens and serve hot.

Kairi Panha - Raw Mango Summer Drink

A refreshing summer drink made from raw mangoes (Kairi) is an absolute necessity to beat Indian Summer! Sweet, tangy & refreshingly tasty!! You may prepare this Panha in advance and stock in your refrigerator to enjoy a glassful whenever you want.

Ingredients: (Serves 4)

• 3 Kairi (Raw Mangoes)

• 1 cup Gul (Jaggery) grated

• 1 tsp Velichi / Ilaichi (Cardamon) seeds roughly crushed

• Salt to taste

• Ice cubes

• Water
  

Method:

• Pressure cook Kairi (Raw Mangoes) until 4 whistle. When they are cooled, remove the skin & separate pulp from the seed.

• In a blender add the Kairi (Raw Mangoes) pulp, 2 cups water, gul (Jaggery) and grind to a smooth paste. Adjust the consistency of the mixture as per your preference.

• Transfer the mixture into a Jar. Add a pinch of salt just to enhance the taste.

• Add Velichi / Ilaichi (Cardamon) seeds which are roughly crushed and mix well.

• Sweet tangy Kairi Panha - Raw Mango Summer Drink is ready.

•  Refrigerate the Panha for atleast 2hours before serving.

•  Serve chilled with ice cubes.
  

Note: 1) You may also use sugar instead of gul (Jaggery). But gul (Jaggery) taste far more better than sugar.

2) You may need to adjust the quantity of Jaggery depending upon how sour the raw mango is.

3) If you don't have pressure cooker then you may boil the raw mangoes in water.