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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Coconut Laddoo

Coconut Laddoos!!!An heavenly sinful indulgence.One of the most loved Indian Dessert. Whatever may be the occasion, these delicious coconut laddoos will melt your heart with its unique taste.

Ingredients:

• 175 gms Fresh shredded coconut

• 200 (half tin) Condensed Milk

• 3 Green Cardemon pods

•  1 tsp Ghee (Preferably homemade)

Method:

• Keep aside some shredded coconut that we will require to decorate the laddoos afterwards.
  

• In a non-stick thick bottom pan ghee. When ghee is slightly hot add shredded coconut and cook the coconut on slow flame till raw smell fades away. Do not brown the coconut. This procedure will takes atleast 5-7 minutes. Keep stirring constantly.

• Now add half tin of  condensed milk and mix well. Stir this mixture continuously, so that it does not stick to the bottom of the pan.

• Cook this mixture on a slow flame till the mixture starts leaving the sides of the pan.

• Switch off the flame and add crushed cardemon into the laddoo mixture and mix well.

• Keep aside this laddoo mixture to cool down. Once cooled apply some ghee on your palms and roll out the laddoos.

• Now roll these laddoos in the shredded coconut that we have kept aside.

• Enjoy this heavenly sweet delicacy.

Tips: You may also add dry fruits like almonds and raisins in this laddoos for extra flavour.

Kothimbir Vadi (Coriander Leaves Fritters)

A quintessential Maharashtrian snack. A different way of cooking this delightful snack without using pressure cooker or steamer.

 

Ingredients: (Serves 4)

• 2 cups kothimbir (coriander leaves) finely chopped

• 1 1/2 cup Besan

• 4 tbsp Roasted Peanut Powder

• 6-7 cloves Garlic (curshed)

• 1 tsp Mustard seeds

• 1 tbsp red chilly powder

• 1/2 tsp Turmeric powder

• 1/4 tsp Hing

• Salt to taste

• 1 tbsp Oil for tempering

• Oil for frying

• 2 cups Water 

 Method:

• Step 1: In a bowl add chopped kothimbir, besan, red chilly powder, salt and water. Mix well to form a paste (paste should not be very thick or very thin). See to it that no lumps are formed.

• Step 2: In a kadhai (Non-stick would be great) heat 1 tbsp oil. Add mustard seeds and allow them to crackle. Add turmeric powder, hing and crushed garlic cloves and saute till raw smell of garlic fades away. Do not brown the garlic.

• Now add roasted peanut powder and kothimbir mixture and keep on stirring the mixture continuously till it cooks. This type of procedure requires quite a bit of effort.

• When the mixture gets glazzy and starts to leave the edges of the pan its a sign that the kothimbir vadi mixture is ready.

• Now grease a plate with oil and pour this mixture onto it, using your palm tap the mixture to get an even surface.You need to do this step when the kothimbir vadi mixture is hot. If you are finding it difficult to tap the hot mixture then grease a bottom of a bowl with oil and use that for tapping to make an even surface.The vadi should be atleast 1 inch thick.

• Now cut the plated kothimbir vadi mixture into square or dimond shape. When the kothimbir vadi cools down a bit deep fry or shallow fry the vadi's as per your preference.

• Enjoy with roasted peanut chutney or sauce.

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Tandalache Vade - Rice Fritters

A staple food from malvan region from west coast of Maharashtra. A fabulous flavourful, crispy and tasty wade served with Chicken curry. 

Ingredients:

• 1/2kg Rice Flour

• 100 gms Urad dal

• 100 gms Wheat flour

• 4nos. Methi (Fenugreek) seeds (Grind in blender to a smooth powder)

• Salt

• 2 tbsp Coriander powder

• Hot Water for kneeding dough

• 1 tbsp Oil for tempering

• Oil for frying.

Method:

• Soak urad dal overnight or for 8hrs and then blend to a fine paste without adding water.

• In a bowl, add rice flour, urdal dal paste, wheat flour, methi (Fenugreek) seeds powder, salt and coriander powder. 

• Mix all the ingredients well. Now in a small kadhai add 1tbsp of oil and heat till you see smoke coming from it. 

• Now add this hot oil to the rice flour mixutre and mix well with a spoon. Then add hot water at a time and start kneading the dough. 

• Knead the dough to a stiff consistency.

• After kneading the dough, apply little oil to the dough to stop it fry getting dry and cover with damp cloth and keep aside for 20mins.

• After 20 minutes roll out the wade in a small circular shape and deep fry till golden brown. Do not use dry flour while rolling the wada's. Use oil instead.

• These wada's can be eaten as it is or as traditionally served with chicken sagoti or any chicken/mutton gravy dish.

Alu Vadi

A scrumptious classic maharashtrian delicacy undoubtedly mouthwatering snack. Sweet, sour, spicy, crispy a delicious combination of spices and alu leaves. Bet ya.. no one can resist this temptation!!!! :)

 Ingredients: (For 1 roll)

• 1 bunch of Alu leaves ( Colocasia Leaves)

• 1/2 cup Tamrind pulp

• 1 cup Gul (Jaggery)

• 1 cup Besan

• 2 tbsp Ginger paste

• 1 tbsp Green chilly paste

• 1 tsp Red chilly powder

• 2 tsp Cumin powder

• 3 tsp Coriander powder

• 1 tsp Turmeric powder

• 2 tbsp Sesame seeds (Til)

• Salt to taste

• Water

• Oil

Method: 

• Wash the alu leaves and cut the stalk from the leaves.

• Pat dry the leaves with a clean and dry cloth.

• In a bowl mix gul (Jaggery) and tamarind pulp before hand and leave it for 30 minutes.

• In another bowl add besan, ginger & green chilly paste, Red chilly powder, cumin & coriander powder, Turmeric powder and salt. Mix well. Now add Gul-tamarind mixture and sesame seeds and mix all the ingredients well.

• Add little water from time to time to form a thick batter. 

Assemble:

• Spread the leaves on a plain surface, start with the biggest leaf first. Spread the leaf pointed side up and apply a layer of the besan mix, now place the next leaf on top of it with pointed side down and apply another layer of besan.

• Continue this process with 4-5 leaves. Now start rolling the layers from one end, tuck in the edges along the length when you start rolling.

• Apply a little besan paste where the ends meet. The besan helps to hold ends together.

• Use Idli steamer or pressure cooker to steam this alu leaves roll. 

• Place the roll on a steamer and cook on steam for 25-30 minutes

• After 25-30 mins, remove the roll from steamer and keep aside to cool. Once the roll cools down cut it into slices. 

• Alu vadi is ready. Deep fry or shallow fry these vadi's as per your preference.

• These tasty alu vadi can be eaten as it is without frying.

• Garnish with grated coconut and coriander leaves. 

Tip: You may also temper the alu vadi from above, by heating oil in small kadhai and adding mustard sees, sesame seeds,hing and curry leaves. Pour this tempering on alu wadi and enjoy!

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Bharli Bhendi - Stuffed Okra

A flavorful stuffed ladyfinger. Spicy & tangy. A snack in itself. 

Ingredients: (Serves 2)

• 200gms Bhendi (Okra/Ladyfinger)

• 1 cup Besan (Gram Flour)

• 2 tbsp Goda Masala or Coriander-Cumin seed powder or Garam Masala use either.

• 1 tbsp Red chilly powder

• 2 tsp Cumin powder

• 2 tbsp Amchur powder (Dry Mango Powder)

• 1 tsp Sesame seeds (Til)

• Salt to taste

• 2 tbsp Danyacha kut (Roasted peanut powder) Optional

• Oil for frying

Method:

• Wash and pat dry bhendi. 

• Cut the edges and make a slit in between.

• In a bowl add all the rest of ingredients except oil and mix well. 

• Check for seasoning.

• Now fill this tangy besan mixture into the slit bhendi. 

• In a pan/tava add oil and place the stuffed bhendi. Drizzle extra oil over the bhendi if required. Shallow fry the bhendi till masala and bhendi cooks well.

• Serve as it is or as a side dish.

Chicken Masala - Chicken Curry

Finger licking delicious comfort food made with simple ingredients & relished with flatbread and rice!! 

Ingredients: (Serves 2) 

• 300 gms Chicken 

•  1 Cup Dry Shredded Coconut

• 1/2 Cup Coriander Leaves

• 1 tbsp Cumin Seeds

• 2 Inch Long Cinnamon Stick (Dalchini)

• 1 tbsp Ginger Garlic Paste

• 1 Green Chilly

• 2 Medium Sized Onion finely chopped

• 1 Medium Sized Tomato finely chopped

• 1 tbsp Red Chilly Powder

• 2 tbsp Coriander Powder

• 4 tsp Kanda-lasun masala / Onion - Garlic Masala (Optional)

• 4 tsp Chicken or Mutton Masala of your choice

• 1/2 Lemon Wedge

• Salt to taste

• 2 tbsp Oil

• 4 cups Water or Chicken stock

Method:

• In a pressure cooker add chicken pieces, turmeric powder, salt and 2 cups water. Pressure cook till 3 whistles.

• Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown. Keep this mixture aside to cool down.

• Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste. Do not add water. Keep this paste aside.

• Now in a thick bottom pan heat oil. Add cinnamon stick (Dalchini) and finely chopped onions and saute till onions are translucent. Do not brown the onions. 

• Add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away. Add finely chopped tomatoes and cook till tomatoes are tender.

• Once onion & tomato mixture is cooked, add the coconut paste that we blended and 1/4th cup of water. Mix well. Cook till oil starts separating from the coconut mixture.

• Add red chilly powder, chicken or mutton masala, coriander powder, kanda-lasun masala and mix well. Saute till oil separates from the masala.

• Now add chicken stock or water as per required consistency and let the gravy come to a boil. Add chicken pieces and salt (be careful while adding salt as we added salt in chicken pieces earlier).

• Check for seasoning at this stage. Cook covered for 20 minutes on medium flame (stirring occasionally).

• Chicken Masala - Chicken Curry is ready.

• Garnish with finely chopped coriander leaves and serve hot with Vade, Roti, Rice or Bread.

• While serving squeeze lemon juice in the curry.

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Batata Bhaji - Spicy Steamed Potato

Simple, easy & comfort dish. Immensely loved by all.

Ingredients: Serves 4

• 7-8 Medium size Potatoes

• 1 big Onion finely chopped

• 1 tsp Mustard seeds

• 1 tsp Cumin seeds

• 2 Green chillies

• 4-5 Curry leaves

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric powder

• 2 tbsp Red chilly powder

• 1 tsp Sugar (Optional)

• Salt to taste

• 2 tbsp Cilantro (Kothimbir)

• 1/2 Lemon Juice (Optional)

• 3 tbsp Oil

Method:

• Pressure cook potatoes. Remove the skin and cut into medium cubes.

• In a kadhai, add oil.When oil is hot add mustard & cumin seeds. When mustard seeds crackle add hing, turmeric powder, green chillies, curry leaves and finely chopped onion.

• Saute onions till translucent. When onions are cooked add red chilly powder, diced potatoes and mix well. Add sugar and salt. Check the seasoning.

• Cover the lid and cook the potatoes on steam for about 10 minutes on medium flame. Keep on stirring in between. Add chopped coriander leaves and squeeze lemon juice, mix well. 

• Batata bhaji -Spicy Steamed Potato is ready. Serve hot with roti (Indian flat bread) or puri.

Tip: 1) If you wish you can add 2tbsp of grated fresh coconut for extra flavour.

2) Instead of normal jeera, shahi jeera can be added for rich flavour.