February 20, 2011

Daliya Upma (Cracked Wheat Upma)

Cracked wheat or Daliya is a wheat product made from whole raw wheat kernels. It is easily available in any Indian grocery stores and makes a healthy dietary option. Apart from Upma, Daliya contributes to many interesting recipes like Daliya pudding, salad, lapshi or even Daliya khichadi. Daliya Upma is the simplest recipe of all these and tastes awesome.


Daliya Upma 001



(Serves 2)

1 cup cracked wheat (daliya)
1/2 cup mix veg (peas, finely chopped carrots, broccoli, etc.)
2 finely green chillies
1 medium sized onion finely chopped
salt to taste
2 cups water (twice the quantity of daliya)


For tempering:
2 tbsp. oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
Pinch of asafoetida
1/4 tsp. turmeric powder


For Garnishing:
Finely chopped coriander leaves
1/2 tbsp. lemon juice
grated coconut (optional)



  1. Roast daliya in wok on slow flame for 3 minutes till colour changes to light brown. Remove from wok and keep aside.
  2. Heat oil in a pan and all ingredients under tempering. Once tempering starts spluttering, add green chillies. Fry them till colour changes.
  3. Then add chopped onions and sauté it till golden brown.
  4. Now add the roasted daliya and mix vegetables. Sauté for 3-4 minutes. Switch off the flame.
  5. Transfer the mixture to pressure cooker, add 2 cups of water and salt to taste.
  6. Pressure cook it unto 3 whistles and let the cooker cool down.
  7. Before serving upma, garnish it with lemon juice, coriander leaves and freshly grated coconut.


This goes to 'Flavours Of Maharashtra' event hosted by Seduceyourtastebuds.


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February 13, 2011

Aluchi Vadi/Paatra (अळूची वडी)

Aluchi Vadi also known as Paatra is a popular dish in Maharashtra & Gujarat. It is made from Colocasia leaves. Apart from making Vadi, Alu is also used in making curry (Aluchi Bhaaji). But Aluchi Vadi is my favourite one. I have myself tried it for the first time and turned out really tasty. What a tea time snack!


Aluchi Vadi 004



6 Alu/Colocasia leaves


For coating:

1 cup Chickpea flour (Besan)

1 tsp. ginger-garlic paste

2 tbsp. tamarind pulp

1 tbsp. grated jaggery

1 tsp. cumin powder

1 tsp. garam masala

1 tsp. red chilli powder

1 pinch asafoetida

1 tsp. turmeric

1 pinch sodium bi-carbonate

1 tsp. ajwain/ova (optional)

Salt to taste

Water to requirement


For frying:

Vegetable oil for deep frying



  1. Wash the colocasia leaves and chop off the stems. The stems produce some juice which may cause throat irritation in some cases. To counter this effect, cut off the steams and coat the leaves with half of tamarind pulp and keep aside for 10 minutes.
  2. Till then, prepare the coating. Mix all ingredients given under coating (except water). Mix well, add water bit by bit to make the coating ‘spreadable’.
  3. Take a leaf, keep it upside down. Generously apply the coating on to it. Keep another leaf over it covering it half way. Again apply the coating over it.
  4. Once both leaves are fully coated, start rolling from one end towards the other. Repeat the process for other two pair of leaves.
  5. At this step, you will have 3 rolls. Steam them in a pressure pan (without whistle) for 15 minutes. Remove from the pan and let it cool down.
  6. Cut the rolls into equal sized pieces and deep fry them oil. Serve hot with tea.


This goes to 'Flavours Of Maharashtra' event hosted by Seduceyourtastebuds.

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February 12, 2011

Laal Bhoplyachi Bhaaji (Red Pumpkin Curry)

This bhaaji is one of my favourite ones. Red pumpkin cooked along with sesame, peanuts, tamarind and jaggery makes really chat-pata (tangy). This is one of the comfort foods for most of the Maharashtrians.



1/2 red pumpkin
1/4 cup roasted desiccated coconut
1 tbsp. roasted sesame powder (तील कूट)
1 tsp. roasted peanut powder (दाण्याचा कूट)
1 tsp. maharashtrian goda masala
2 tsp. red chilli powder
1/2 tsp. tamarind pulp
salt to taste
1 tsp. jaggery


Lal Bhopla Bhaji 004

For tempering:
1 tsp. mustard seeds
1/2 tsp. fenugreek seeds (methya)
4-5 curry leaves
1/4 tsp. asafoetida
1 tsp. turmeric powder
3 tbsp. oil


For garnishing:
Coriander finely chopped



  1. Scrape out the hard skin of pumpkin and cut into slices (kachrya). Keep immersed into water for 5 min.
  2. Heat oil in a wok. Add all ingredients under tempering one by one in a sequence. First add mustard and fenugreek seeds. As they pop up add curry leaves, asafoetida and turmeric powder.
  3. Then add chopped pumpkin (drain out the water) and stir well. Sprinkle few drops of water and cook covered until just cooked (about 7-8 minutes).
  4. Then add all flavourings - desiccated coconut, sesame and peanuts powder, red chilli powder, goda masala, salt jaggery and mix well.
  5. If mixture is too dry, sprinkle few drops of water and keep covered for 2 minutes.
  6. Bring it off flame and garnish with coriander leaves.
  7. Serve hot with chapati or bhakri.


This goes to 'Flavours Of Maharashtra' event hosted by Seduceyourtastebuds.

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February 1, 2011

Char Grilled Tomato & Cream Salad

I like tomato in all forms, be it in curries or pizza or even Panini pesto. Recently I did this experiment - chargrilling tomatoes and serve it as a salad. It came out very well, the taste of all herbs together blended nicely with chargrilled tomatoes. This is a must have item in a get together. Try it out all tomato lovers.
Tomato Salad 002
2 medium sized vine tomatoes
1 garlic clove finely chopped
1 green chilli finely chopped
1 tsp. red chilli flakes
1 tsp. black pepper powder
1 tsp. white vinegar
1 tsp. oregano
1 tsp. rosemary finely chopped
1 tsp. parsley finely chopped
1 tsp. sugar
Salt to taste
2 tsp. olive oil
1 tbsp. fresh cream (optional)

  1. Chop tomatoes into wedges. In a flat glass bowl, add 2 tsp. olive oil, chopped garlic and green chilli, vinegar, red chilli flakes, black pepper, little salt.
  2. Mix well and to this add chopped tomatoes. Gently toss it so that tomatoes get covered with dressing.
  3. Keep the dressing glass bowl untouched for 15 minutes so that flavours blend well in tomato.
  4. Heat a chargrill pan or metal tawa on medium heat. Transfer the marinated tomatoes along with dressing.
  5. Cook for 4 minutes or until tomatoes are just tender. Keep turning tomatoes gently with tongs.
  6. Bring it off flame and at this point, drizzle the finely chopped parsley, rosemary, oregano.
  7. Transfer it to the serving dish and garnish with a blob of fresh cream.
  8. Serve as a side dish with any Italian cuisine.
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