February 26, 2010

Carrot Methi Sabji

Most of times I have used carrot in salads, Pulao or at the most in Gajar Halwa. The other day I tried out a side dish made of carrot and peas. Vikram and I, both liked carrot in spicy form very much. So I was thinking on other combinations to make a carrot dish. Carrot Methi turned out to be a delicious combination. Sweetness of carrot and bitterness of methi when cooked with spices was simply mouth watering. Posting this entry to Siri's Healing Food Carrot Event hosted by Suma's Veggie Platter.

4-5 carrots
1/2 cup methi/fenugreek
2 tbsp chana dal/split chickpea
2 tsp red chilli powder
1 tsp goda masala (Maharashtrian Masala)
2 tsp salt (or to taste)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 pinch asafoetida
2-3 tbsp oil
4-5 curry leaves (optional)

  1. Wash carrots, peel the skin and chop them in 1 cm cubes. Blanch them for 10 min or till they are cooked. Drain away the water. Note: You can use this stock in soups, sambhar, do not discard it.
  2. Wash methi leaves and chop it finely.
  3. Heat oil in a kadai. Add cumin, mustard seeds. After they splutter, add asafoetida, turmeric and curry leaves if available.
  4. Add chopped methi in kadai and stir fry for 5 min till methi becomes soft and colour changes to dark green.
  5. Now add all the spices, salt and cooked carrot. Sauté well so that spices and methi blend with carrot.
  6. Put on the lid and cook on low flame for about 5 min.
  7. Serve hot with fulka or jowar bhakri.

Bookmark and Share

February 24, 2010

Batata Kacharya (Potato sidedish)

Kacharya (काचऱ्या) is the Marathi word meaning very thin potato slices. When you are in need of quick dish to go with chapati, this is the one to go for. This is the most preferred dish in lunch box be it school, office or picnic.

5-6 medium potatoes
2 green chilies
2 tsp turmeric powder
6-7 curry leaves
1 tsp mustard seeds,
1/2 teaspoon asafoetida,
2 tbsp oil
chopped coriander leaves,

  1. Wash and peel the skin off potatoes. Cut potato into two halves. Now cut each half into thin slices. The slices have to be really thin so has to cook them without need of water.
  2. Heat oil in a wok. Add mustard seeds. As they splutter, add asafoetida and turmeric powder.
  3. Next, add curry leaves, chilies. Let the chilies fry well in the oil.
  4. Add chopped potatoes and mix them to cover each piece with oil.
  5. Fry the potatoes on medium-high flame for 7-8 min continously making sure that it doesnt stick to bottom of pan.
  6. Cover for 5 minutes or until the potato pieces are just tender. Remove the lid and add salt.
  7. Turn the heat to high and keep stirring the bhaaji until crisp.
  8. Garnish with coriander and serve with chapati or phulka.
  1. You can also add Methi/Fenugreek leaves in oil after tempering to give it a different flavour.
  2. This recipe could be made more tasty by adding sliced onion and green peas.

Bookmark and Share

February 19, 2010

Capsicum with Gram flour

Am back with yet another Maharashtrian recipe. This dish is called as 'Peeth perleli Dhobli mirchi' in marathi. Generally its made using only green capsicum, but I have used red and yellow as well to give a colourful look. Capsicum cooked along with gram flour tastes excellent with Jowar or Bajra Bhakri. Bhakri is different type of roti, again one of the classic examples of Maharashtrian cusines. This recipe goes to Healing Foods - Capsicums guest hosted by Erbe in cucina, event started by Siri.

4 medium capsicum/bell peppers/Dhobli mirchi (red, green and yellow)
7-8 tbsp gram flour/ besan
2 tsp red chili powder
1 tsp goda masala
1/2 tsp turmeric powder
pinch of asafoetida
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4-5 curry leaves
salt to taste
1 tsp sugar
4 tbsp oil

Served with bajra bhakri and onion

  1. Chop each capsicum into 1/2 inch sqaure shape.
  2. Heat oil in pan. Add mustard and cumin seeds. As they splutter, add curry leaves, asafoetida, turmeric powder.
  3. Now add the chopped capsicum and stir fry on high flame for 2 min. Sprinkle some water and cook covered on low flame for next 5 min.
  4. After 5 min, open the lid and add besan, salt, sugar, red chili powder, goda masala and goda masala. Mix all contents properly. If the mixture gets too dry after adding besan, sprinkle few drops.
  5. Put the lid back and let the besan cook for 5-6 minutes more on low flame.
  6. Serve it hot with Jowar or Bajra Bhakri or chapati.
Bookmark and Share

February 16, 2010

Policha Ladu

Poli is a Marathi word. It means Roti and Ladu means Laddu in Hindi (or sweet ball). This is one of the most common dish prepared across Maharashtra. It is usually a breakfast item and is made of left over poli. But since its made up of pure ghee (toop in marathi), jaggery and cardamom powder, its actually a rich sweet dish in my opinion.

4-5 medium sized Poli/Roti
4 tbsp grated jaggery (or you can take jaggery and sugar in equal proportions)
4 tbsp pure ghee (Sajook toop)
1 tsp cardamom powder

  1. Tear off the poli into smaller parts and then grind it to a coarse powder in a mixer.
  2. Heat ghee in a pan. After it melts, add jaggery.
  3. As jaggery too starts melting in ghee, add poli and cardamom powder. Mix well such that poli blends with melted jaggery and ghee. Make sure the stove is on medium flame.
  4. The ladu is all ready to be rolled out. If you feel mixture is too dry, sprinkle few drops of water and mix again.
  5. Now, turn off the flame and divide mixture into equal portion (may be 6-8) and roll each portion into a ladu using both hands and pressing firmly.
  6. Serve as is in breakfast.
Bookmark and Share

February 15, 2010

Mung Dosa

I have always been skeptical on making a Dosa from scratch and usually prefer the instant mixes until yesterday when I gathered courage and tried out this recipe. Mung and rice makes up a healthy combination. This easy and tasty recipe is a must try.

1 cup mung dal/green gram
1/2 cup rice
1-2 green chilli
1/2 inch ginger
pinch of soda-bicarb
salt to taste
Oil for making dosas

  1. Soak mung dal along with rice overnight. Next day, blend the soaked dal and rice along with green chillies, ginger and salt to taste. Add little water to adjust the consistency similar to dosa dough.
  2. Once blending is done, add pinch of soda and allow the mixture to stand for 30 min.
  3. Heat a non stick tawa. Add little oil (optional) and power a cup of mixture at the centre of tawa and roll outwards in circular fashion to get a fine dosa.
  4. Turn on the flame to high. As one side gets cooked up (i.e. once you see edges turning brown), drop few oil drops and flip the dosa. Let the other side cook for few seconds.
  5. Remove from tawa and serve hot with mint or ginger chutney.
  6. Repeat the process for remaining dough.
Bookmark and Share

February 12, 2010

Kadai Mushroom

Kadai Mushroom is a popular menu item in all Punjabi restaurants. Kadai means wok. What makes 'kadai' currys different from other is in kadai things are cooked uncovered stirring continuously.

200 g fresh button mushrooms
1-2 garlic cloves finely chopped
3 medium sized tomatoes finely chopped
2 medium sized onion
1 green or red capsicum
7-8 fenugreek leaves or kasturi methi
1 tsp mustard seeds
1 tsp cumin seeds
1 pinch asafoetida
1 tsp turmeric powder
1 tsp garam masala
1 tsp cumin powder
1 tsp or to taste red chilli powder
Salt to taste
5-6 tbsp sunflower oil

  1. Wash mushrooms and remove off the stem from it. If you are not using button mushrooms, you may want to cut it into two halves.
  2. Take one onion and chop it finely. Chop the second onion and capsicum into square shape.
  3. Heat oil in a wok, add mustard and cumin seeds. After they splutter, add asafoetida and turmeric.
  4. Now add finely chopped onion and garlic saute till it is golden brown.
  5. Then add chopped tomatoes, chopped fenugreek leaves and stir fry on high flame for 5 or more minutes till tomatoes become soft and oil starts separating out from the mixture.
  6. Till the time tomatoes are getting cooked, heat 1 tbsp oil in another pan and add cubes of onion and capsicum and mushroom. Stir fry them till they become soft.
  7. Now when tomatoes get cooked, add the fried mixture into it, add salt, garam masala, cumin powder and red chilli powder.
  8. Mix well and let it blend together on medium flame for 3-4 min.
  9. Garnish with chopped coriander and serve hot with nan or roti.
Bookmark and Share

February 11, 2010

Bhendi Stir Fry

Bhendi or Okra is one of my favorites. I like it in all forms, bhendi masala, stuffed bhendi. Today's recipe is Bhendi Stir Fry, which is very common in Maharashtra. I have tried to give it a different flavour by adding roasted peanuts powder.

500 g bhendi/okra
2-3 tbsp roasted peanuts powder
2 inch amsul i.e. dried Garcinia indica
1-2 green chillies finely chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 pinch asafoetida
1 tsp turmeric powder
4-5 curry leaves(optional)
Salt to taste
5-6 tbsp sunflower oil

  1. Wash bhendi and pat dry using tissue papers. Cut it into 1cm long pieces.
  2. Then, heat oil in a wok. Add mustard and cumin seeds. After they splutter, add asafoetida, green chillies, curry leaves,turmeric and the Amsul.
  3. Now add chopped bhendi and mix well. Cook bhendi uncovered on a medium to high flame stirring constantly.
  4. When you feel bhendi is cooked sufficiently i.e when it becomes soft and loses its crunchyness, add salt, and roasted peanuts powder to it and mix well.
  5. Serve hot with roti/chapati.

Note: Instead of roasted peanuts you can add dessicated coconut to get a different flavour.
Bookmark and Share

February 5, 2010

Veggie Sheek Kebab

Kebabs are usually made of meat and they come in lot of varieties. Sheek kebab is one of them. It is made of minced potatoes (in my case) along with spices and grilled on skewers in a Tandoor. Served usually with mint chutney. Wow, now that sounds so yummy isn't it? To make it more healthy, I added a some carrot as well. Since they are supposed to me made in Tandoor(i.e. very high temperature), I used combination of convection and grill mode.

For 3-4 kebabs
1/2 cup boiled and mashed potato
1/2 cup boiled and mashed carrot
2 tbsp ginger-garlic-green chilli paste (you can vary the quantity as per taste)
2 tsp chaat masala
1 tsp garam masala
Salt to taste
Finely chopped coriander
3-4 wooden skewers moistened for 30 min

1. Preheat the oven to Gas Mark 7/220C/425F.
2. Mix all ingredients together to form a uniform mixture.
3. Apply little oil to the skewer and put up the kebabs. Press the mixture firmly around the skewer.
4. Transfer the skewers on greased tray and bake one side for 10 min, turn side and bake for next 10 min.
5. Note: If you don't get required crispy kebabs by this time, you can either grill them on medium power for 3-4 min or simply roasted them lightly greased tawa on high flame.
6. Serve hot immediately with mint chutney with some onion-tomato salad.
Bookmark and Share

February 4, 2010

Gajar Matar Bhaji / Carrot Green Peas Stir Fry

This recipe is inspired from my childhood friend Kalyani's mother. Kalyani used to get this dish quiet frequently in school lunch box and it used to be my favourite one. I extended it a bit ahead and added green peas to it. Carrot-Peas combination along with roasted peanuts tasted sooo yummy that you too must try this simple, tasty and healthy recipe. Posting this entry to Siri's Healing Food Carrot Event hosted by Suma's Veggie Platter.

2 cups grated Carrots
1/2 cup peas
4 tbsp roasted peanuts coarse powder (Danyacha koot in Marathi)
1-2 green chillies finely chopped
Salt to taste
1 tsp sugar (optional in case carrots are sweet)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp Asafoetida/Hing
2 tsp turmeric powder
1 tsp goda masala
3-4 tbsp Oil
Coriander finely chopped

  1. Heat oil in a kadai. Add cumin, mustard seeds. After they splutter, add asafoetida, turmeric and green chillies. Fry till chillies change colour.
  2. Now add Carrot and peas and sauté well for 3-4 min. Sprinkle little water and cook covered on low flame for next 5 min.
  3. Remove the lid and add goda masala and roasted peanuts powder. Its better to have coarse powder to get good taste and feel while eating.
  4. Mix well. If the mixture becomes very dry, sprinkle little water and cook covered again for 2 min.
  5. Switch off the flame, garnish with coriander and serve hot with chapati or bhakri.

Bookmark and Share

February 3, 2010

Baked Nipattu

Nippattu is a very popular South Indian crispy snacks. I learnt about this recipe from Khaugiri blog. It is usually a deep fried dish, but the since recipe on that blog was baking it, I picked it up immediately. The recipe is given here as is from the blog.

Maida (all purpose flour) - 2 cups
Barik Rawa (Fine semolina) - 2 tablespoon
Butter - 4 tablespoon
Chopped green chilies - 2 teaspoon
Oil - 2 teaspoon
Asafetida - 1/2 teaspoon
Onion - 2 medium finely chopped
Coriander leaves - 4 tablespoon finely chopped
Water - 1/2 cup
Salt to taste.

Make a soft dough of all the ingredients. Cover it and keep aside for half an hour. Grease the baking tray with oil. Preheat oven at 180 degree C. Make small balls of the dough. Flatten each ball in between palms to get Puri shape. Arrange it on baking tray. Bake it for 25-30 minutes. Enjoy Nipattu with green chutney or tomato ketchup.

Bookmark and Share

February 2, 2010

Instant Bruschetta

Bruschetta is an Italian dish. It consists of a grilled bread topped with garlic butter, olive oil. Since frozen garlic bread are very easily available here, I thought of making 'my own' version of Bruschetta. I simply used tomato ketchup, canned olives and cheese, you can top it up with anything like paneer, baked beans to give your own flavour.

8 slices of frozen garlic bread or of baguette
Grated Cheddar Cheese
7-8 Olives cut horizontally
Tomato Ketchup
Oregano powder to taste
Black Pepper powder to taste
Coriander leaves
Salt to taste
If you are not using garlic bread, then you may need garlic butter.

  1. Bake the frozen garlic bread in oven at gas mark 6 for 5 min till it starts getting crisp.
  2. Remove from the oven (keeping the oven heated), apply tomato ketchup to all bread slices, then spread the cheese, olives, coriander leaves.
  3. Sprinkle some oregano, black pepper powder and transfer it back to oven.
  4. Bake at the center of oven for another 8-10 min or till the bruschetta becomes crisp.
  5. Serve hot as a starter.
Bookmark and Share

February 1, 2010

Masale Bhat

Masale Bhat is a famous rice dish made in Maharashtra, usually during weddings. One of the main ingredients in it is Tondli/Tindora/Ivy Gourd. We dont usually get Tondli easily in the supermarkets over here. But the other day I got a pack of frozen Tondli and it opened the gateway to much awaited Masale Bhat.

1/2 cup Basmati Rice
2 tbsp Dessicated Coconut
1 cup vegetables (vertically sliced Tondli/Tindora, sliced Potato, sliced Carrot, Cauliflower florets, green peas)
1 green chilly finely chopped
2 tsp Goda Masala
1 tsp Coriander Powder
Salt to taste
3-4 tbsp Oil
1 pinch Asafoetida/Hing
1 tsp Turmeric Powder
1 tsp Mustard seeds
1 tsp Cumin Seeds
1 cup Water

1. Wash Basmati Rice and soak it for 15 min.
2. Heat oil in a heavy bottom pan. Add Mustard and Cumin seeds. As they pop up, add Asafoetida, green chillies and fry for 30 sec.
3. Now add the dessicated coconut and fry it till the colour changes to brown. You will start getting nice aroma at this step.
3. Add turmeric and all vegetables and stir fry for another minute.
4. Finally, add the soaked rice, goda masala, coriander powder, salt and saute well.
5. Now at water and cover the pan and bring it to boil on high flame for 5 min or less.
6. As the rice is boiling, keep stirring at regular intervals to make sure it is not sticking at bottom.
7. Once you notice that most of water has evaporated, keep a tawa below the pan and reduce heat to low for 2 min. This will ensure that rice does not stick to bottom and make it cook slowly in accumulated steam.
8. Garnish with chopped coriander, freshly grated coconut and homemade ghee.
Bookmark and Share
Related Posts with Thumbnails