April 28, 2010

Naralachi Amba Barfi (Mango flavoured Coconut Barfi)

April-May months have always been my favourite and special months. There are lots of reasons to celebrate this season. First off all in April its my wedding anniversary, then in May is my birthday. Then as child May to me meant school holidays, ice-creams, sarbats and most dearest the Mango season. Then in engineering years May was nothing but exams and submissions! Time flies and how I miss those old days now. This Amba flavoured Naralachi Barfi/Vadi is my small attempt to revive those sweet memories. This dish is very similar to my older post Naralachi Vadi with just mango pulp added to it.
Naral Amba Barfi
1 cup freshly grated coconut or fine coconut powder
1 cup sugar
1/2 cup milk
1/2 cup alphanso mango pulp
1 tsp Cardomom powder
Saffron strands (Optional)
7-8 Cashewnut for garnishing (Optional)
1 tbsp Ghee (toop)

  1. Heat 1 tsp ghee in a hard bottom pan.
  2. Add grated coconut/coconut powder in it. Saute it continuously till it starts emitting nice coconut aroma. Do not wait till color changes to brown.
  3. Now add all sugar and cardomom powder (saffron if available). Mix well.
  4. Then add milk and mango pulp. Stir continuously till all milk and pulp gets absorbed by mixture and it starts to thicken. Note, this should be done on low flame & by stirring continuously.
  5. Remove the pan from flame and let it cool down for say 5 min.
  6. Till then, grease a plate with ghee. Once the mixture cools down a bit, pour it on greased dish.
  7. Spread it evenly all over the dish with hand / spatula.
  8. Cut the mixture into diamond shaped vadis (see the snap above) and pierce cashew over each cut portion.
  9. Put the dish in freeze for 1 hour.
  10. Mango barfis are ready to be eaten :)
Note: I used the canned Mango pulp. If you are planning to use fresh mangoes, then extract the pulp and blend it to get a fine mixture.
Serves: Make appx 12-15 burfis
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April 27, 2010

Methi che Pithle (Fenugreek flavoured Gram flour curry)

Pithla is a popular Maharashtrian recipe and is also referred to as 'Farmer's food'. This simple and quick curry is made from Gram flour and is served with Bhakri, Thecha (hot green chutney) and a glass full of buttermilk. People like it so much, that many of them often travel up the Singhagad just to taste it. I have given the standard pithla recipe a little variation by adding bitter tasting Fenugreek leaves. 
Methi Pithla  
For chickpea mixture:
2 cups gram flour (besan)
1½ - 2 cups water
Salt to taste

For tempering:
1 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp asafoetida (hing)
1 tsp turmeric powder
2 green chillies finely chopped
4-5 curry leaves
1 cup fresh or frozen fenugreek leaves (methi) finely chopped
  1. Mix gram flour in cold water along with salt and mix well.
  2. Heat oil in a saucepan (kadhai) and add all tempering ingredients one by one.
  3. Fry methi well for 7-8 min or till it gets soft and looks partially cooked.
  4. Now add the gram flour mixture (prepared in step 1) to the saucepan and mix well.
  5. Reduce the flame to low power. You will notice that mixture starts to thicken.
  6. When you feel you have achieved a desired consistency, bring it off flame.
  7. (If you are intending to serve it with rice, keep in liquid and solid for eating with Bhakri or Chapati.)
  8. Garnish with coriander and serve hot.

  1. Since it starts to thicken immediately, cook it when you are about to serve it.
  2. Some people argue that for better taste you should not be pre-mixing besan in cold water and then boil it. Well I just to it for ease of cooking. You may add water and salt after step 3, boil it and then add chickpea flour 1 spoon at time mixing well.
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April 26, 2010

Tomato Chutney

Vikram and I had been to Chennai Dosa (a famous South Indian restaurant chain in UK) in Wembley over the Easter weekend. We tried lots of new dosas specialities there, all dosas were served with unlimited tasty coconut chutney, spicy tomato chutney and yummy sambhar. Of all, I distinctly remember the tomato chutney, it had an authentic South Indian taste. Till recent time, I was having a misconception that Tomato chi bhaji and Tomato chutney are the same, but both have different tastes and cooking methods. I used this Tomato Chutney video on youtube as a reference for my recipe.
Make a cup full of chutney

To be grinded
2 large tomatoes
2 red chillies (dried)
Salt to taste

For tempering
1 tsp mustard seeds
1 tbsp urad dal (white lentil)
1 tsp asafoetida (hing)
4-5 curry leaves
1 tsp turmeric
1 tbsp sunflower oil

  1. Grind tomato, red chillies and salt together in a fine thick paste without adding water.
  2. Heat oil in a pan on high flame, add all tempering ingredients one by one in order given above.
  3. Once curry leaves get fried well, add the tomato paste and mix well.
  4. Turn the flame to low, cover the pan and let the chutney cook slowly. Add a little bit of water if needed.
  5. Cook for about 10 min. Let it cool down.
  6. Once cooked, it last for 4 to 5 days in fridge. Serve with variety of dishes like Idli, Dosa or even sandwiches.
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April 22, 2010

Pohe Vada (Flattened Rice Fritter)

I imagine that most of you might be thinking what a strange dish is this Pohe Vada? Well, there was some leftover Kande Pohe from morning breakfast. I was wondering how to bring the freshness back, and the outcome is this dish. Since kande pohe already contains most of the spices, salt, onion, etc, making this dish is a relatively quick one. The wadas were so light and crispy that next time am thinking of making them from freshly cooked Pohe :D
1 tbsp rice flour
1 tbsp corn flour
1 tsp cumin powder
Salt to taste (may be skipped if you think cooked Pohe has sufficient salt)
Few drops of water
Oil for frying

  1. Prepare Kande Pohe as given in my recipe earlier. Let them cool down if you are preparing this dish from freshly cooked Pohe.
  2. Once cooled down, grind it to coarse powder in a mixer.
  3. Add rest of the contents i.e. rice flour, corn flour, cumin powder, some salt and mix well.
  4. Sprinkle just little water (quantity depends). If the pohe are left for long time, it tends lose moisture. In that case may need a bit more water.
  5. Mix well to get a consistency similar to Chana Dal wada i.e. you should be able to form a wada out of it.
  6. Form lemon sized balls of the mixture and deep fry them till golden brown.
  7. Enjoy the crispy-spicy wadas with yoghurt or green chutney.

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Kadhi (कढी)

Kadhi is Vikram's most favourite. He enjoys it so much that literally slurps it hot (भुर्के मारणे). The flavour of cumin seeds, asafoetida and curry leaves along with buttermilk surely tickles your taste buds. My grandmother make a tasty variation, Kadhi with Gole (gram flour dumplings) is also my favourite. You can also add kanda bhaji to make Kadhi Pakora. Here is my recipe of Maharashtrian Kadhi. Posting this recipe for ‘Sidedishes from India’ hosted by Suma of Veggieplatter.
For seasoned Buttermilk:
1 cup homemade curd or biopot yoghurt
2 cups water
1 tbsp gram flour (besan)
2 tbsp sugar
Salt to taste
2 tbsp grated ginger
coriander finley chopped

For tempering:
1 tsp cumin seeds
2 tsp asafoetida
1 green chilli finely chopped
4-5 curry leaves
1/2 tsp turmeric
1 tsp urad dal (optional)

  1. Mix all contents required for seasoned buttermilk and beat them (in mixer or by hand blender) well making sure no lumps are formed.
  2. Transfer the buttermilk into deep pot and bring it to boil.
  3. Till then, heat oil in a tempering pan, add all all tempering ingredients one by one in order. Saute till chillies get fried well and change colour.
  4. As buttermilk comes to boil, add the tempering to it, mix well.
  5. Serve hot with fulka or with rice.
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April 20, 2010

Prasadacha Sheera / Sooji ka Halwa (Banana Semolina pudding)

Sheera is a sweet dish made of semolina and when banana is added it is called kelyacha sheera. Its a auspicious dish for Maharashtrians and is offered as a 'prasad' in Satyanarayan Puja, hence Prasadacha Sheera. Satyanarayan Puja is performed before/on any major occasion like marriage, house warming ceremony etc. Speciality of this sheera is that all ingredients used in it are multiples of 1.25 (सव्वा). The dish is loaded with pure ghee, raisins, almond, cashews making it rich sweet dish.
1¼ cup fine semolina (sooji/rava)
1¼ cup ghee
2½ cup whole milk
1¼ cup sugar
1 ripe banana
½ cup raisins, chopped almonds and cashews
7-8 saffron strands
1 tsp cardamom powder

  1. Roast semolina on medium flame till it starts emitting nice aroma and colour starts getting brown. Keep aside.
  2. Peel banana and mash it roughly. Alongside, keep milk for boiling.
  3. Heat ghee in a pan on medium power. Add mashed banana and fry till it turns light brown.
  4. Now add all dryfruits (raisins, almonds ans cashews) and fry for a minute.
  5. Now add roasted semolina and sugar and fry till semolina gets blended with ghee and banana.
  6. Now add the cardamom powder, saffron strands and boiled milk, mix well. Semolina will start expanding after adding milk.
  7. Cook covered on low flame for 3-4 minutes. Switch off flame and serve hot or cold.
  1. If bananas are too ripe and sweet, you can reduce sugar accordingly.
  2. Milk is always double the semolina, however you can use 50% milk and 50% water as well.
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April 19, 2010

Chavalichi Usal (Black-eyed beans curry)

Chavali Usal is one of my favourite usal apart from Matki and Moong usal. Its a regular dish in Maharashtrian meals and tastes best when served with chapati or bhakri along with groundnut (शेंगदाणा) chutney and buttermilk (ताक) to make a complete meal.

Chamchameet 005_11 (11)


1 to 1 1/2 cup black-eyed beans (chavli)
2-3 garlic cloves finely chopped
1 onion finely chopped
2 tomato finley chopped
dessicated or shredded coconut
1 tsp mustard leaves
1 tsp cumin seeds
1 pinch asafoetida
1 tsp turmeric powder
5-6 curry leaves
1-2 tsp red chilli powder (vary according to taste)
1-2 tsp goda masala (vary according to taste)
1 tsp jaggery
1 tsp tamarind juice (optional)
Salt to taste
coriander leaves
2 tbsp oil


  1. Soak the beans emersed in water overnight or for 7-8 hours. Then cook them in pressure cooker to upto 2 whistles to make them soft.
  2. Heat oil in a pan, add cumin and mustard seeds. As they splutter, add curry leaves, asafoetida, turmeric powder.
  3. Next add chopped garlic, dessicated coconut and saute on medium power till it starts emitting nice aroma. Then add chopped onion and fry till golden brown.
  4. Now add tomatoes, red chilli powder, goda masala, jaggery, tamarind juice, salt. Cook till the tomatoes get soft and start oozing out oil.
  5. Add cooked beans and some water for desired consistency. Put back the lid and on medium flame let the spices blend into the beans for 8-10 min.
  6. Garnish with chopped coriander and it ready to be served with chapati or bhakri.

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April 15, 2010

Chana Dal Vada (Gram Lentils Fritters)

This recipe again is in continuation with my previous posts Vatli Dal and Kachori. I had soaked plenty of chana dal overnight. I used up some for Vatli dal (and eventually for Kachori) and remaining to make these wadas the next day. These vadas were nice spicy and crispy with a coarse texture.

Chamchameet 021


1 cup chana dal (gram lentils)
2 tbsp rice flour
1 onion chopped finely
2 tbsp chopped coriander
2 tsp red chilli powder (adjust to your taste)
1 tsp cumin powder
1 tsp turmeric powder
1 tsp asafoetida
salt to taste
Oil for frying wadas


  1. Soak chana dal overnight or for 7-8 hours.
  2. Drain all water (do not throw way, use it other recipes). Spare 2-3 tsp chana dal aside and grind remaining to a coarse mixture.
  3. Take a mixing bowl, add dal mixture, rice flour, chopped onions, coriander, red chilli powder, cumin powder, turmeric, asafoetida, salt and the dal kept aside in step 2.
  4. Mix well (no water needed). Consistency should be such that you can form a wada out of it i.e. it gels together. Adjust the quantity of rice flour accordingly.
  5. Form lemon sized balls of the mixture and deep fry them till golden brown.
  6. Enjoy the crispy-spicy wadas with yoghurt or ketchup.

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April 14, 2010


This recipe is in continuation with my previous post Vatli Dal. I had made Vatli dal for saturday morning breakfast, some of it was left so I was thinking of what else can be made of it. My options were to use it as a stuffing in Paratha or Puri or Kachori. Since I had never made kachori, I went for it :-)
Chamchameet 017 
For stuffing:

For dough:
Makes 4-5 kachoris
1 cup maida (All Purpose Flour)
1 tbsp rice flour
1/2 Water
Salt to taste
1-2 tbsp oil

Oil for deep frying kachoris.

  1. Mix all dough ingredients to form a soft dough. Keep it covered for 15-20 minutes.
  2. Divide the dough into lemon sized balls.
  3. Roll each of them into approximately 6 cm diameter puris.
  4. Put the stuffing in the centre of each puri and close it from all sides to get a stuffed ball. Flatten it at the enter to get a 'pedha' shaped kachori.
  5. Heat oil in pan, deep fry all kachoris till golden brown.
  6. Serve hot with fresh yoghurt or with tomato ketchup.
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April 13, 2010

Vatli DaL (वाटली डाळ/Grounded Chana Dal)

Vatli Dal (वाटली डाळ) is a traditional Maharashtrian dish prepared during Chaitra month i.e. first month of Marathi calendar which also marks the spring arrival. It is served with Kairee Panhe (पन्हे) a sweet sharbat made from raw mango. The name Vatli Dal comes from Marathi word meaning 'grounded dal'.
Chamchameet 005_11 (5)
1 cup chana dal (gram lentils)
1 green chillies
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
3-4 curry leaves
salt to taste
1 tsp sugar (optional)
2 tbsp oil
finely chopped coriander leaves
1 tsp fresh lemon juice

  1. Soak chana dal overnight or for 7-8 hours.
  2. Drain all water (do not throw way, use it other recipes) and grind it along with green chillies to a coarse mixture.
  3. Heat oil in a pan. Add mustard and cumin seeds. As they splutter, add asafoetida, turmeric powder and curry leaves and saute well.
  4. Now add dal mixture, salt, sugar. Sauté on medium heat for 8-10 minutes without covering till it starts getting dry. Make sure to sauté continuously as it might stick to bottom.
  5. Bring it off flame, garnish with coriander, sprinkle some lemon juice and serve hot with Kairee Panhe.
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April 9, 2010

Methi Peas Pulao (Fenugreek Pilau Rice)

This is a very aromatic dish of methi in a simple blend of garam masala. I got the idea about this pulao while watching this cooking video on youtube. The original recipe is using onion, I was somehow skeptical about methi onion combination in pulao. Hence skipped onion and instead used tomatoes.

Scotland 2010 022

Serves 2
2 cups of fresh methi (fenugreek) or 2 cups if using frozen methi

1/2 cup peas
2 tomato finely chopped
1 cup basmati rice
2 1/2 cups water
1 tsp cumin seeds
1/2 tsp asafoetida
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1 tsp red chilli powder
4-5 curry leaves
Salt to taste


  1. Wash rice and drain off the water. Keep it soaked for 15 min.
  2. Heat oil in a thick bottom cooking pan. Add cumin seeds, when they pop up add curry leaves, asafoetida and turmeric powder.
  3. Now add fenugreek and sauté well.
  4. Next add the tomatoes and cook till mixture starts oozing oil.
  5. Now add rice, coriander powder, garam masala, red chilli powder salt and mix well.
  6. Finally, add water close the lid and bring it to boil. Keep checking in between making sure rice does not stick to the bottom.
  7. Once rice is almost cooked, reduce flame to low and put a tawa below the pan.
  8. Let it the rice stand for 10-15 min before serving. Serve with tomato-onion raita.
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Rava Idli

Some months back, I had made rava idlis for the first time using GITS instant mix. It tasted soo yummy that I decided to give it a try myself. I was not knowing the procedure to make it, but this video on youtube gave me a visual demo. It is recipe is worth a try when GITS rava idli mix is not available.

P1020398 Ingredients:
2 cup rava / semolina (medium)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp grated and crushed ginger
1 green chilies finely chopped
2 tsp chana daal (Gram lentils)
1/2 tsp baking soda
coriander leaves finely chopped
2 cup yogurt/curd
1-2 tbsp oil

  1. Dry roast rava in kadai or microwave till colour changes to brown and it starts emitting pleasant aroma.
  2. Heat oil in a pan, add mustard and cumin seeds. After they start spluttering, add green chilies, chana daal and saute well.
  3. Next switch off the flame, add rava, salt, corainder, yogurt and mix well. Add some water if required to adjust the consistency. Let it stand for 20-30 minutes.
  4. After 30 min, pour the batter into greased idli stand. Steam it for approximately 15-20 min.
  5. Serve with hot sambar or green chutney.
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April 8, 2010

Gajar Maka Bhaji (Carrot Sweetcorn stir fry)

Actually I was going to make parathas of carrort-sweetcorn stuffing, but ended up making a side dish for chapatis. This recipe is similar to my earlier post Carrot Matar Bhaji, instead of peas I have used sweetcorn. Carrot-sweet corn combination tasted great too, in fact better than the carrot-peas :) Posting this entry to Siri's Healing Food Carrot Event hosted by Suma's Veggie Platter.

2 cups grated Carrots
1/2 cup sweetcorn
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 sweetcorn 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.
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April 7, 2010

Ghavan (Rice Pancakes)

Ghavan is a quickie dosa. It is mostly made in coastal areas on Maharashtra as rice is key ingredient in their diets. The process to make a ghavan is much simpler than dosa which involves soaking rice overnight and then grinding it the next day. It is a quick brunch item, must try for everyone. This is my third entry to Priya's Easy n tasty Pancakes event.

Makes 4-5
1 cups rice flour
2 tbsp yoghurt
1 tsp cumin seeds
1 green chilly finely chopped
1 tsp asafoetida
pinch of Sodium-bi-carbonate
coriander finely chopped
4-5 tsp oil


  1. Take a mixing bowl and combine all ingredients except water and oil.
  2. Now, slowly add water and keep mixing to avoid lumps. Consistency should be little thin than normal dosa or similar to rava dosa. Let is stand for 15-20 min.
  3. Heat a non stick tawa. When hot, reduce flame and spread oil on it.
  4. Now quickly pour a cup full of batter in the centre and move the tawa (using handle or tongs) in circular fashion to spread it evenly. Try to make it as thin as possible. (If you see bubbles coming from the batter, you are in right direction.)
  5. Let it cook covered for few seconds till the bottom side in golden brown.
  6. Spread some oil or butter and flip sides. Fry another side till just cooked.
  7. Serve hot with green chutney or coconut chutney.
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April 1, 2010

Moong Paratha (Lentils Paratha)

This is one my of recent experiments with Mung Dal apart from the Yadni pancakes. This paratha is made from ingredients that we always have at home. Its equally healthy and tasty. P1010999


200g Chapati Dough

1 cup moong dal

1 green chilli (vary according to your taste)

4-5 curry leaves

1 tsp mustard seeds

1 tsp cumin seeds

1 pinch asafoetida

1 tsp turmeric

salt to taste

7-8 coriander leaves

1 tbsp oil

Oil or butter to apply over the parathas


The stuffing



For Stuffing:

  1. Soak moong dal in water for about 2-3 hours. Steam it for about 15-20 min or till its just soft. Remember not to overcook.
  2. Once its cooked up to desired level, strain off the excess water in a colander. Do not throw this water as it contains the real nutrition. Use it elsewhere as a vegetable stock.
  3. Heat oil in a pan, add mustard and cumin seeds. As they splutter, add asafoetida, chillies, curry leaves and turmeric powder and fry till chillies change colour.
  4. Then add the cooked moong dal, salt and chopped coriander. Mix well till moong dal gets well covered with oil and spices.
  5. Bring it off flame and allow to cool down.


Rolling the Paratha:

  1. Take two lemonsized ball of dough and roll it using a rolling pin.
  2. Put the stuffing prepared in step 1 over one roll. Cover it with another one. Press well at the circumference.
  3. With light hands, roll further to form a thin paratha.
  4. Place it on hot tava. When it gets little brown, apply butter. Turn it and again apply butter on other side until it gets golden brown.
  5. Paratha is ready, serve it hot with mango pickle or plain yoghurt.
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