July 21, 2010

Varyache Tandul with Danyachi Amti (Samo Rice with Peanuts Curry)

It was Ashadhi Ekadashi yesterday i.e. the 11th or bright day of Ashadh Month of Marathi calendar. This is the day when pilgrims (वारकरी) reach Pandharpur town to meet God Vitthal. It is a day of fast. We have a saying in Marathi, एकादशी.. आणि दुप्पट खाशी meaning you eat twice the required on Ekadashis. And its very true, we prepare a feast from the restricted fast items. Here is a typical menu on fast day in any marathi house. Varyache Tandul (Bhagar) with Danyachi Amti and Sabudana Thalipeeth.


VaryaCheTandul With Danyachi Amti (3)

For Varayche Tandul (Bhagar):

Ingredients: (serves 2-3)
1 cup varyache tandul (Samo seeds)
4 cups water
1/2 tsp cumin seeds
1/2 tsp ghee (साजूक तूप)
2 green chillies chopped
2 tsp danyacha koot (Roasted peanut powder)
Salt to taste

Method:

  1. Roast Samo in microwave at 700W for a minute. Stir it and again at same power for another minute. Alternatively, you can roast it in pan till it turns slight brown in colour.
  2. Heat ghee or oil in a pan. Add cumin seeds, once they start sizzling, add chopped green chillies.
  3. Fry the chillies till colour changes to lemon yellow. Then add the roasted Samo to it.
  4. Mix well, add danyacha koot, salt and water. Put the lid and cook it similar to rice.
  5. Keep stirring in between so that it does stick to the pan. Add water if required.
  6. Garnish with chopped coriander and serve hot with ghee and Danyachi Amti.

For Daanaychi Amti:

Ingredients :(serves 2)
1/2 cup roasted peanuts
1 1/2 cup water
1/2 tsp cumin seeds
1 green chillies
1 tsp Oil
Salt to taste

Method:

  1. Take roasted peanuts in a mixer pot, add 1/2 cup water and make a thick paste just like chutney.
  2. Heat oil in pan. Add cumin seeds. Once they splutter, add green chillies and fry for minute.
  3. Now add peanut paste and water to adjust amti consistency. Add salt to taste.
  4. Bring the amti to boil. Garnish with chopped coriander.
  5. Serve hot with Varyache Tandul.

Bookmark and Share

July 15, 2010

Fresh Strawberry Lassi

Lassi, a popular Punjabi yoghurt based drink and need no further introduction (even to the British people :-) ) Plain Lassi is very easy to make and everyone likes it too. You can give it any flavours like adding Mango pulp makes Mango Lassi and so on. I had got fresh strawberries, hence decided to make Strawberry flavour Lassi.

 

Strawberry Lassi 003

 

Ingredients:
400g fresh & ripe strawberries
240ml fresh plain yoghurt
2 tbsp sugar, or to taste
ice cubes (optional)

 

Method:

  1. Wash the strawberries, cut the stem. Then cut the strawberry into two parts.
  2. Blend it to pulp in a blender. Then using a fine colander, filter out the seeds to get smooth pulp.
  3. Take yoghurt in a deep mixing bowl, add sugar and strawberry pulp to it.
  4. Blend it to a smooth lassi using a hand blender. Alternatively you can blend the lassi in a mixer.
  5. To serve, pour into serving glasses (filled with ice). Garnish on top with chopped strawberries.

Note:

  1. If fresh strawberries are not available, you can use strawberry squash.
  2. To make strawberry milkshake, just replace yoghurt with same quantity of whole milk.
Bookmark and Share

Courgettes with Moong Dal

This is the next recipe in my microwave cooking series. Courgettes or Zucchini tastes similar to Dudhi or Lauki. Since we don't get Dudhi that easily, I have adapted myself to Courgettes. I know many people don't like Dudhi, even I disliked it some years back. But when it is cooked with Moong Dal and garnished with aromatic corriander, am sure you will change your mind (like me). For those who get dudhi easily, replace Courgettes with Dudhi. Since spinach and Courgettes both have water content in it, cooking time for Moong Dal Palak and this recipe is almost the same. Look at the colour of cooked courgettes, thanks to Microwave oven for preserving it.

 Courgettes Moong Dal 005

 

Ingredients:

To be cooked in microwave oven:

3 cups of Courgettes or Dudhi – de-skinned and chopped

1 cup Moong Dal (Split Yellow Lentils) - soaked for 1/2 hour in warm water

 

For Tempering:

1 tbsp sunflower oil

1 tsp mustard seeds

1 tsp cumin seeds

1 pinch asafoetida

1 pinch turmeric powder

1 green chilli – finely chopped

 

For seasoning:

1 tsp salt or to taste

1 tsp goda masala or 1/2 tsp garam masala

 

For garnishing:

Finely chopped coriander

 

Method:

  1. Drain water from the soaked moong dal. Don’t throw it away, we will be using it later on.
  2. Transfer the drained moong dal and chopped courgettes into microwave safe container, mix well. Sprinkle few drops of water.
  3. Cook covered in microwave at 700W for 4 minutes. After 4 minutes, open the lid, mix contents well and cook further for 5 minutes. After 5 minutes, let it stand for next 2-3 minutes.
  4. Now, heat oil in a pan. Add all tempering ingredients one by one. Fry green chilli till it turns yellowish.
  5. Next, add the cooked courgettes and moong dal into the tempered oil, add the seasoning and mix well.
  6. Then add the water that we had retained in step 1. Simmer the sabji for 2 minutes.
  7. Garnish with coriander and serve hot with chapatis or with phulkas.
Bookmark and Share

July 14, 2010

Moong Dal Palak (Spinach with Split Yellow Lentils)

These days I am cooking most of the vegetables using microwave oven. It has reduced my overall cooking time by almost 75%! Vegetables cook beautifully, keeping their vibrant color and natural aroma better than with most other cooking methods. They retain more vitamins and minerals because of the shorter cooking time with little or no added water. This is one such dish cooked with a combination of microwave and conventional cooking.

 

Moong Dal Palak Bhaji 001

Ingredients:

To be cooked in microwave oven:

1 bunch of spinach - washed and finely chopped

1 cup Moong Dal (Split Yellow Lentils) - soaked for 1 hour in water

 

For Tempering:

1 tbsp sunflower oil

1 tsp mustard seeds

1 tsp cumin seeds

1 pinch asafoetida

1 pinch turmeric powder

1 garlic clove - finely chopped

 

For seasoning:

1 tsp salt or to taste

1 tsp red chilli powder

1 tsp goda masala or 1/2 tsp garam masala

 

Method:

  1. Drain water from the soaked moong dal. Don’t throw it away, we will be using it later on.
  2. Transfer the drained moong dal and chopped spinach into microwave safe container, mix well. Sprinkle few drops of water.
  3. Cook covered in microwave at 700W for 4 minutes. After 4 minutes, open the lid, mix contents well and cook further for 5 minutes. After 5 minutes, let it stand for next 2-3 minutes.
  4. Now, heat oil in a pan. Add all tempering ingredients one by one. Fry garlic till it turns golden brown.
  5. Next, add the cooked spinach and moong dal into the tempered oil, add the seasoning and mix well.
  6. Then add the water that we had retained in step 1. Simmer the sabji for 2 minutes.
  7. Serve hot with chapatis or with bhakri.
Bookmark and Share
Related Posts with Thumbnails