Rice Pathri / Rice Bhakri

This rice roti is popular in kerala and in konkan region of maharastra. In kerala it is served with  with sweetened coconut milk  or kind of meat curry of choice. In konkan is served just like any wheat chappati

Fine rice powder / Idyappam Podi - 1 cup

Water - 1 cup

Ghee or Coconut oil - 1 tsp

Salt to taste

1. Boil water , salt and ghee.
2. Slowly add the rice flour and mix well .
3. Cover and keep it aside.
4. When cooled enough to handle knead well.
5. Divide it into small balls and keep covered.
6. Roll each ball between to pieces of plastic.
7. Heat griddle and add one rolled chappati.
8. Add cook both sides just  like regular wheat roti.

PS : I use poori / tortilla press and parchment paper for rolling out the balls

Besan Ki Sabzi

A quick sabzi to make if you are in a mood to try something new when you don't have any vegetable in refrigerator.

Besan - 1 cup
Onion - 1/2 cup ,chopped 
Green Chili - 1 tbsp , chopped
Ajwain - 1/8 tsp
Cumin - 1/2 tsp
Turmeric - 1/4 tsp
Hing - 1/4 tsp
Salt to taste
Oil - 1 tbsp

1. Add  one cup of water  to besan and make lumpless batter.
2. Add salt, turmeric ,chilli, ajwain ,jeera  to batter and mix well.
3. At this stage taste and adjust salt .
4. Heat oil , add hing and then onion.
5. Cook till onion turns translucent and add besan batter.
6. Mix well , cover and cook for 1-2 minutes on low heat.
7. Keep on mixing till the besan scrambles .
8. Garnish with coriander leaves and serve with roti.

PS: Can be used as stuffing for paratha too

Tendli (Kunduru)- Maharastrian Style

Kunduru is know by different names in different part of India. It is called Tendeli or Kunduru or Kovakayya etc. It is considered a good source of beta carotene . I have posted a recipe for using this vegetable in Kerala Style :  kovvaka-mezhukvaratti .Maharastian usually will cook kunduru with besan(chickpea flour).

Kudurru  - 2 cups , sliced into four piece lengthwise.
Ginger Garlic Paste - 1/2 tsp
Onion - 2 tbsp , chopped fine
Cumin seeds - 1/4 tsp
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Besan - 2 tbsp
Oil - 1 tbsp
Salt to taste.

1. Heat oil and add cumin and cook for 30 seconds. 
2. Add onion and ginger garlic paste and mix well.
3. When onion turn translucent add the chili and turmeric powder.
4. Add the kundurru and mix well and cook covered for few minutes.
5. Add the besan and mix well and cover and cook on low.
6. When the kunduru turns tender add salt and mix .
7. Serve with roti or rice and dal.

Zucchini and Goda Masala

Zucchini is a common vegetable in summer here and my zucchini plants in garden is  producing a lot of it tis year . Because it is very mld in tasty it can take any spice mix and today i have tried it with maharastrian goda masala.

Zucchini - 3-4 medium sized 

Coconut - 1/4 cup, grated

Mustard Seeds - 1/4 tsp

Cumin Seeds - 1/2 tsp

Fenugreek Seeds - 2 pinches

Asafetida - 2 pinch or Ginger Garlic paste - 1/4 tsp

Red Chilli Powder - 1 tsp

Turmeric Powder - 1/4 tsp

Goda Masala - 2 tsp or  Garam Masala - 1 tsp

Tamarind Pulp - 1/4 tsp (optional)

Jaggery - 1 tsp

Peanut powder - 11/2 tbsp(optional)

Oil - 2 tbsp

Salt to tate

1. Wash and peel the zucchini and cut into 3 * 1 inch pieces.
2. Dry roast coconut , cool and grind to paste.
3. Heat ghee and add mustard , cumin and fenugreek seeds.
4. When mustard starts popping add asafetida and turmeric.
5. Add  red chilli , goda masala,coconut paste and cook fora minute.
6. Add zucchini ,tamarind, peanut and jaggeryand mix well.
7. Add 1/4 cup water and cook till zucchini is tender .
8. Add salt and simmer for another minute.
9. Mix well and you are ready to serve with rice or roti

Zucchini with ajwain and besan

Zuchinni is one of my favourite summer vegetables here . And it is even very easy to grow at home and bears lots of fruits even on one plant. 

Zuchinni - 2 ' cubes , 3 cups
Besan (Chickpea flour) - 3 tbsp
Ajwain - 1/4 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Amchur Powder - 1 tsp
Oil - 1 tbsp
Salt to taste.

1. Heat oil in a wide pan.
2. Add ajwain and cook for 30 seconds
3. Add the turmeric , chilli powder and besan .
4. Cook till besan turns to a golden color.
5. Add the chopped zhuccini and mix well.
6. Cook till the vege is tender and then add salt and amchur.
7. Mix well and cook for another few minutes and serve.

Sending it to 

    vfam zucchini event @ cooksjoy.com

    show me your hits legumes and lentils @ naliniscooking.blogspot.com

Maharashtrian Til Ladoo / Sesame Balls

HAPPY SANKRANTI TO ALL

Every where in North Indian til (sesame) is the prasad for Sankranti and ladoo is the most popular preparation. The process for the ladoo preparation in olden days was time consuming and labour intensive.Jaggery and roasted groundnut was pounded in huge mortar with wooden pestle and then roasted til (sesame) was added and pounded again till the mixture comes together and made into balls .These days  the entire process takes  no time with the use of food processor.

I can bet this will be the most easiest ladoo recipe you have ever heard of.

This is tasty and healty too.

Ingredients:

White Til(Sesame)  - 2 cup,roasted

Peanut  - 1 cup,roasted

Jaggery  - 2 cup,grated

(Jaggery can be replaced with 1 3/4 cup of white sugar and 1/4 cup molasses)

1. Use Food Processor and process jaggery and peanut together till peanut grinds well.
2. Add TIl and process till everything mixes well and til is powdered .
3. Take the mixture out and  make small balls .
4. Store in airtight containers .

PS: If your mix is not coming together while making balls add a few tbsp of milk. But then make sure to store the ladoo in fride.

Masala Baigan / Eggplant cooked in spicy gravy

You  either like or hate eggplants . I happen to be one who likes eggplant. Masala baigan is one of the recipes that i look to cook. It looks and tastes special so good for cooking for company too provided your guest likes eggplant:).  Here is my take on masala baigan. I use tomato and tamarind both but you can use only tomato too but the combination of tamarind and jaggery gives this curry its signature taste.

Eggplant - 10 ( Small purple or green)

Onion Puree - 1/2 cup

Tomato Puree - 1/2 cup

Tamarind Paste - 1/2 tsp ( tamarind gives the curry a unique sweet

                                          sourness which tomato alone will not do)

Jaggery - 1/2 tsp

Groundnut - 1 tbsp

Sesame seeds  - 1 tsp

Dry Coconut  - 1 tbsp grated

Turmeric - 1/4 tsp

Chilli Pw - 2 1/2 tsp

Coriander Pw - 2 1/2 tsp

Garam Masala - 1 tsp

Oil - 1/4 cup

Salt to taste

1. Roast groundnut , semame, coconut on at a time.

2. Grind it together to a smooth powder.

3. Heat oil and add ginger garlic paste and cook for a minute.

4. Add onion puree and cook till onion turn golden.

5. Add turmeric, coriander, chili and cook for 1-2 minutes.

6. Add tomato puree and tamarind  cover and cook till oil starts to separates.

7. Add the powder from step 1 and mix well and cook for 1-2 minutes.

8. Slit each eggplant three quarter of the way into 4 halves .

9. Add it to the mixture and add jaggery and  1/2 cup of water.

10. Add garam masala and cover and cook till eggplant is done.

11. Garnish with coriander leaves and  serve.

The gravy can be used to cook other vegetables too . I like to add fried Okra , Broccoli , Cauliflower and  Potato in the gravy.

I'm sending this to event  Think Spice : Tamarind   @ seduceyourtastebuds started by  Sunita  : Think spice

Also sending this to  MLLA23 @ thewellseasonedcook

Kale Junka / Kale cooked with chickpea flour and mild spices.

 Kale is something that my family don't like yet   so i keep trying new recipes . Just yesterday i had some of it lying in the fridge and thought of cooking it in Maharastrian style with besan and everyone seems to have liked it because they ate without any complaints.  If you ask me i myself don't like besan much :) .But since everybody else liked it i thought of recording the recipe .So here is my version of junka. 

Kale  - 4 cup , chopped fine

Hot Green Chilli - 4 , chopped fine

Onion - 1 cup , chopped fine

Ginger Garlic Paste - 1 tsp

Besan / Chickpea flour  - 4 tbsp

Turmeric - 1/4 tsp

Chilli Pw - 1 tsp

Amchur Pw -1 tsp

Cumin Seeds -1/4 tsp

Oil - 1 tbsp

Salt to taste

1. Cook kale with salt ,green chilli and turmeric till tender.

2. Drain and keep aside. (I pressure cook kale with no water)

2. Heat oil and add cumin seeds. Let it crackle.

3. Add onion , ginger garlic paste  and cook .

4. When onion turns translucent add besan and keep stirring.

5. Cook besan till the raw smell vanishes.

6. Add chilli pw and add amchur  and mix well.

7. Add kale and cook mixing now and then till mixture turns to crumble.

8. Serve with dal ,achar and roti.


i am sending this to yasmeen's cruciferious-challenge

Sabudana Vada / Tapioca Pearl fritters

For shivarathri fast i prepared sabudana /tapioca pear vada . Its one of the favorite fast recipe at my home .Whenever i visit Pune the first thing on my todo list to to eat  vada pav and sabudana vada . And i love the peanut chutney they serve with it there. At home  i usually  serve it with plain beaten curd. During my intial days of cooking to i used to be scared of making this vada as at times my vada used to break in the oil and its messy :(. But after many trial and error i now know the proportion of the ingredients for good vada.So here is my recipe :).

Rehydrated Sabudana/ Tapioca Pearls - 2 cups

(Soak pearls overnight in just enough water to cover it)

Roasted Peanut Powder - 1 cup

Potato - 2 cup , boiled and mashed

Hot Green Chili - 3 tsp , chopped fine

Coriander Leaves - 1 cup , chopped fine.

Cumin Seeds - 1 tsp

Salt to taste
Oil to fry

1. Mix tapioca pearls , peanut pw, mashed potato , chili,coriander leaves ,cumin  and salt.

2. Heat oil to 340 F in a deep pan.

3. Take a golf ball size of tapioca pearl mixture in hand and make a ball.

4. Flatten the ball to a flat disc by pressing between your two palms.

5. Make a few discs and drop a few into  the oil.

6. Fry till both sides are golden.

7. Serve hot with Curd or any chutney.

TIL Chutney/ Sesame Seed Chutney Pw

This Til chutney i learnt from a neighbor friend of mine and now makes this during winter time. I think its very popular in maharastrian homes. I add a little tamarind to the original recipe , usually i'm not in favor of modifying the perfect recipes but in this case the little sourness gives the chutney a new dimension. Chutney is equally tasty without tamarind too. It goes very well as a side for roti sabzi or vada pav but i love it mixed into warm rice with little ghee.

Til - 2 tbsp

Desiccated Coconut - 1 tbsp

Peanut - 1 1/2 tbsp

Dry Red Chili - 4

Garlic - 4 cloves

Salt to taste

Oil - 1/2 tsp

1. Dry roast each til, coconut ,peanut separately till fragrant.

2. Heat oil and add garlic , chili, tamarind(dime size).

3. Cook till garlic turns light golden.

4. Cool and grind everything together with salt.

5. Serve with roti ,rice or vada pav.

Mix a tbsp of this power with 1/4 cup curd or mayo and adjust the seasoning . It makes a great dip for chips or veggie.

I'm sending this to Cooking with seeds : Sesame Seed event at Priya's Easy N Tasty.

Maharastrian Moong Usal /Whole Moong Curry

Maharastrian usal is very versatile and nutritious preparation. Usal can be served for any meal of the day .This is one of my favorite maharastrian dishes. I cannot say how authentic my recipe is but i can sure say my family likes it .It can be served with pav , paratha or roti. Tastes good by itself too as a evening snack just sprinkle some sev over it .Usal i think is like sundal can be prepared with moong,moth,whole masoor etc.

Moong - 1 cup soaked and sprouted(sprouting is optional)

Onion - 1/2 cup chopped fine

Hot Green Chilli - 1 tsp chopped fine

Oil - 1 tbsp

Hing - 1/8 tsp

Mustard Seeds - 1/4 tsp

Cumin Seeds - 1/4 tsp

Ginger Garlic Paste - 1 tsp

Turmeric - 1/8 tsp

Red Chili Pw - 3/4 tsp

Dhania Jeera Pw - 1/2 tsp

Garam Masala - 1/2 tsp

Amchur Pw - 1/4 tsp

Lemon Juice to taste

Salt to taste

Coriander Leaves - 2 tbsp chopped fine

Fresh Pomegranate Seeds - 2 tbsp (optional)

1. Wash and soak 1/2 cup of moong overnight

2. And sprout it.Sprouting is optional but sure adds to the nutritional value.

3. Heat oil add hing , mustard and cumin.

4. When mustard pops add ginger garlic paste and cook for two minutes.

5. Add onion and cook till golden.

6. Add turmeric , chilli pw , dhania jeera pw and cook for a sec.

7. Add sprouted moong and 3/4 cup of water.

8. Add salt , garam masala and amchur pw .

9. Cover and cook till the moong is tender but not mushy.

10. Add lemon juice to taste and mix well.

11. Before serving add chopped onion ,coriander leaves and pomegranate seeds.

I'm sending this MLLA - 18 hosted at cookingforallseasons started by susan .

Sabudana Khichidi / Tapioca Pearl Khichidi

Sabudana is the most popular upwas food in North India and sabudana khichidi is most popular preparation and so are the many ways of preparing it. This is one of the recipe that i thought was a little different and is from the mother of a friend of mine.

Sabudana - 1 cup

Potato - 1/2 cup grated

Hot Green Chilli - 2 finely chopped

Groundnut - 1/4 cup

Cumin Seeds - 1/2 tsp

Coriander Leaves - 1/4 cup chopped fine

Oil - 2 tbsp

1. Wash sabudana and drain out water and keep aside for 2-3 hrs or overnight in the fridge.

2. Grate potato and mix it with soaked sabudana.

3. Heat oil in a pan and add cumin seeds and fry till golden.

4. Add chilli and groundnuts and fry till nuts are done .

5. Set the heat to low and add sabudana potato mix to the pan.

6. Add salt to taste and cover and cook till potato is done.

7. Sprinkle with coriander leaves

8. Serve with a lemon wedge or a dollop of curd.

Singara & Rajgira ThaliPeeth/Waterchesnut & Amaranth Flour Pancake

Singada ,Rajgira,Bagar ,Sabudana ,Kootu are some of the food items eaten during fast days in North India . Sabudana is my all time favourite but you need variation as you cannot eat the same stuff all the time specially if you are fasting during navrathri days. I myself don't like rajgira or singada flour taste on its on so i mix both of them togetther to make a tasty thalipeeth.But it can be made with only one type of flour too.

Singada Flour - 1/2 cup

Ragjira Flour - 1/2 cup

Carrot - 1/4 cup grated

Cumin Seeds - 1/4 tsp

Green Chilli Paste - 2 tsp or to taste

Water/Curd - 1/2 cup

Salt to taste

Oil

1. Mix the both the flour,chilli,cumin and salt well .
2. Mix grated carrot to the mixture and make a thick very batter with curd or water.
3. Heat a non-stick tava or pan .
4. Drop 1/2 tsp oil and spread it well.
5. Drop a blob of batter on the tava and spread it into a round shape with hands.
6. Make a hole in the center on the round and fill it with oil.
7. Let it cook and check by lifting with a flat spatula for brown spots on underside.
8. Spread a little oil on top and turn.
9. Cook on the other side till done.
10. Serve it with curd or aloo sabzi.

Bagar Dosa I Samo Seed Crepe

I saw this recipe at a blog the other day and thought what a wonderful idea .This is the first time i made this recipe and liked it with jeera aloo.I modified the the recipe to my family's taste but the original can be found as Gavane at Soogran.

Bagar/Samo - 1 cup

Roasted Peanut - 1/2 cup

Green Chilli - 2

Cumin Seeds - 1 tsp

Curd - 1/2 cup

Upwas Salt to taste

Ghee 

1. Soak the bagar and peanut over night.

2. Grind everything together make a very loose batter.

3. Heat a griddle/tava and add few drops of oil .

4. Drop a ladle full bater and move the griddle in circular motion to spread the dosa .

5. When you see one side is done flip the dosa and cook the other side for 1-2 min.

6. Serve with aloo sabzi or any chutney of your choice.

Maharastrian Palak Patal Bajje

This is a modified version of maharastrian dish called Patal Bajje . Its not authentic but surely tasty. Traditionally made but channa dal ,palak and palak like sour green (ambath choka i think).I use tomato for sour taste.

Channa Dal - 1/4 cup

Palak - 1 cup

Groundnut - 1 tbsp

Ginger Garlic- 1 tsp

Tomato - 1/2 cup chopped fine

Onion - 1/2 cup chopped fine

Turmeric - 1/4 tsp

Chilli Pw - 1 tsp

Coriander Pw - 1 tsp

Godda Masala - 1/4 tsp (optional)

Garam Masala - 1/4 tsp

Oil - 1 tbsp

Salt to taste

Water for cooking - 1 cup

1. Cook dal,spinach,groundnut ,turmeric and water in pressure cooker.

2. Mash the cooked dal mixture with the traditional mathini (used for churning curd).

3. Heat oil add ginger garlic paste and cook for a minute.

4. Add onion and cook till golden.

5. Add chilli pw,coriander pw and cook for a minute.

6. Add tomato , cover and cook till oil separates.

7. Add the cooked dal mixture and godda and gram masala.

8. Cook the mixture on low flame for 5-10 minutes.

9. Serve with rice or roti.

Cucumber Thalipeeth / Cucumber Pancake

This recipe is inspired by friends mother's Thalipeeth recipe.I just modified it a little because i had some rice flour which i needed to use up and the result my tasters said is good so thought of posting it :).

Rice flour - 1/2 cup

Wheat Flour - 1/2 cup

Cucumber grated - 2 cups

Green Chilli - 1 tbsp Chopped fine

Green Onion - 1/4 cup chopped fine only top greens

Onion - 1/4 cup

Cumin - 1 tsp

Turmeric - 1/4 tsp

Salt to taste

Oil

1. Mix the rice flour,wheat flour ,salt onions,chilli,cumin,turmeric .

2. Mix grated cucumber slowly to the mixture and make a thick very batter and leave it for 15 -20 minutes.

3. Heat a non-stick tava or pan .

4. Drop 1/2 tsp oil and spread it well.

5. Drop a blob of batter on the tava and spread it into a round shape with hands.

6. Make a hole in the center on the round and fill it with oil.

7. Let it cook and check to see by lifting with a flat spatula to check for brown spots on underside.

8. Spread a little oil on top and turn.

9. Cook on the other side till done.

10. Serve with tomato chutney or pickle.

PS : Spreading batter with hands on a hot tava takes a little practice so you can use a wooden fork if it helps to spread :).

I am sending this to WYF- Break Fast Event at blog : SimpleIndianFoods.

French Beans Fry with peanut

Any vegetable fry tastes very good with sambar rice or curd rice,but beans specially tastes good.

In this i use some ground nuts too that adds to the taste and then this can be taken like a warm salad too. Fresh beans i feel is must for this recipe ,frozen doesn't taste good. So this is a must try recipe for summer when fresh tender beans are available in US.

Beans - 2 -3 cups cut into 1 '' pieces.

Green Chilli - 3 slit into half

Onion - 1/2 cup chopped fine

Ground nut - 2 table spoon

Mustard - 1/2 tsp

Red Chilli pw - 3/4 tsp or to taste

Salt to taste

1.Cook beans , green chilli,salt and tumeric with very little water till just tender and stop cooking immediately and drain the water and keep aside.

2. Heat a pan ,add mustard when it crakles add ground nut and fry for a min.

3.Add onion and cook till golden brown .

4.Lower the flame to very low and add red chilli pw and add the cooked beans and mix well and cook for 2-3 min .

5.Serve as side dish with rice and sambar or with chappati.

The use of this peanut in the recipe is inspired from my MIL's recipe for long beans in tomoato gravy with peanuts.My MIL being from central India uses lot of peanut in everyday cooking.

I'll soon post her recipe and my friends mom green Green Chilli and Peanut Teccha recipe too.

I'm sending this to to JFI AUGUST 09 : PEANUT event

Here is a link to all the event inspirations IndiraJi's site Mahanandi