Chamchameet चमचमीत

Kokam Sarbat / Mangosteen Sharbat

2011-04-23T14:39:00.004+01:00

With the mercury levels rising here, I felt the need for kokam (mangosteen) sarbat (sharbat). Back in India we always buy a sarbat concentrate from supermarket and sarbat is at our tips instantly whenever we want. I decided to experiment kokam sarbat on my own over here. The result was an authentic and ideal drink for the summer.

Ingredients:
For Kokam concentrate
20g amsul / mangosteen
1/2 glass water

For sarbat
1 glass cold water
2 tsp. sugar (or as per taste)
1 pinch salt
1 pinch chaat masala

Method:

Soak the 20g in water for about 30-45 minutes. Scramble the amsul with hand and strain out the concentrate.
Take 2 tbsp. of concentrate in a serving glass, add sugar, salt and chaat masala. Add enough water to fill the glass and mix well.
Kokam sarbat is ready to serve. Add ice if you want it extra cool.

Chakolya/Varan Fal (Indian Pasta)

2011-03-22T16:24:00.001Z

Chakolya is one of the comfort foods in Maharashtrian families. Its easy to make, tastes good, made up of whole wheat and requires less oil. So its an overall a healthy and tasty combo :)

Ingredients:

For Amti (Sauce):

1/2 cup toor Dal (Pigeon Pea/Pulses)

1 tsp. mustard seeds

1/2 tsp. cumin seeds

1 tsp. asafoetida

1 tsp. turmeric powder

2 tbsp. roasted desiccated coconut

2 tsp. or to taste red chilli powder

1 tsp. or to taste Goda Masala

2 tsp. tamarind juice (or to taste)

1 tbsp. jaggery

Salt to taste

1 tbsp. oil for tempering

For Chakolya Dough (Pasta strips):

1/2 cup Wheat flour (Chapatti atta)

pinch of salt

1 tsp. oil for kneading

Water for kneading

Serving suggestions:

Coriander leaves finely chopped

Dollop of homemade ghee (toop)

Method:

Prepare the chakolya dough – knead the wheat flour along with salt, oil and water with consistency similar to Chapatti dough. Keep it aside covered for 30 min.
Till then, cook the toor dal (with water) in pressure cooker giving 3-4 whistles and then 10 min on low flame. Whisk it thoroughly with ravi or beater into a uniform mixture.
Heat oil in a cooking pot, add mustard seeds, cumin seeds. As both seeds crack up add asafoetida and turmeric powder.
Now add the cooked dal, remaining seasoning – chilli powder, goda masala, salt, jaggery, desiccated coconut and tamarind juice.
Mix well and add a cup (or more) of water to reduce the consistency. (Don't worry, consistency thicken in the end) Bring it to boil.
Divide the dough in to 2-3 equal portions, dust with some flour and roll each portion not very thin round (up to 3-4 mm thickness ). Cut it into 1x1 inches diamonds or squares.
Slide all squares/diamonds into the boiling amti. Let it cook for next 8-9 min. Keep stirring in between to avoid sticking to bottom.
Serve hot with coriander leaves and dollop of homemade ghee.

Tip: To reduce toor dal cooking time, soak it for 30 min before cooking. This makes daal soft and cooks faster

Daliya Upma (Cracked Wheat Upma)

2011-02-20T12:15:00.001Z

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.

Ingredients:

(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)

Method:

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

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

Aluchi Vadi/Paatra (अळूची वडी)

2011-02-13T18:26:00.001Z

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!

Ingredients:

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

Method:

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.
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’.
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.
Once both leaves are fully coated, start rolling from one end towards the other. Repeat the process for other two pair of leaves.
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.
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.

Laal Bhoplyachi Bhaaji (Red Pumpkin Curry)

2011-02-12T16:38:00.001Z

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.

Ingredients:

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

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

Method:

Scrape out the hard skin of pumpkin and cut into slices (kachrya). Keep immersed into water for 5 min.
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.
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).
Then add all flavourings - desiccated coconut, sesame and peanuts powder, red chilli powder, goda masala, salt jaggery and mix well.
If mixture is too dry, sprinkle few drops of water and keep covered for 2 minutes.
Bring it off flame and garnish with coriander leaves.
Serve hot with chapati or bhakri.

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

Char Grilled Tomato & Cream Salad

2011-02-01T15:32:00.001Z

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.

Ingredients:
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)

Method:

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.
Mix well and to this add chopped tomatoes. Gently toss it so that tomatoes get covered with dressing.
Keep the dressing glass bowl untouched for 15 minutes so that flavours blend well in tomato.
Heat a chargrill pan or metal tawa on medium heat. Transfer the marinated tomatoes along with dressing.
Cook for 4 minutes or until tomatoes are just tender. Keep turning tomatoes gently with tongs.
Bring it off flame and at this point, drizzle the finely chopped parsley, rosemary, oregano.
Transfer it to the serving dish and garnish with a blob of fresh cream.
Serve as a side dish with any Italian cuisine.

Tilgul – Makar Sankrant special

2011-01-13T19:06:00.002Z

I have been away from blogging since a long time and I felt Makar Sankranti (मकर संक्रान्ति)is the best occasion to make a come back. Sankranti is the Sanskrit word, which refers to the transmigration of the Sun from one Rāshi(zodiac in Indian astrology) to the other. Maharashtrians celebrate Sankranti by exchanging Tilgul – a sweet made of sesame seeds and jaggery. While exchanging tilguls as tokens of goodwill people greet each other saying – ‘til-gul ghya, god god bola’ meaning ‘accept these tilguls and speak sweet words’. The under-lying thought in the exchange of tilguls is to forget the past ill-feelings and hostilities and resolve to speak sweetly and remain friends.

Ingredients:
2 cups roasted sesame seeds
1 cup roasted peanuts powder
1½ cups jaggery
1 tsp nutmeg powder
1 tsp cardamom powder
2 tsp ghee (toop)
2-4 tsp desiccated coconut (optional)

Method:

Take a microwave safe bowl, add jaggery and 2 tsp ghee to it. Spray some water over it and microwave for 2 minutes on high power.
You will notice that jaggery liquefies and starts bubbling. Now add remaining ingredients – sesame seeds, peanuts powder, nutmeg powder and cardamom powder.
Mix well to form homogeneous ball. Transfer the ball over a greased platform or even aluminium foil.
Roll it into desired thickness, press some desiccated coconut over it and cut it into square or diamond shape using a pizza cutter.
Give it 5-10 minutes to cool down. Enjoy – तीळ गुळ घ्या आणि गोड गोड बोला (‘accept these tilguls and speak sweet words’)

Falafel burger

2010-10-07T17:42:00.006+01:00

I got to know about this recipe from BBC Good food. Falafel is a popular Middle Eastern fast food. It is usually served stuffed in pita bread with lettuce, tomatoes and tahini. Instead of serving in a pita bread, I used normal buns and nstead of deep-frying, I preferred shallow frying on a griddle. BBC Good food correctly says ‘These are great for anyone who craves a big bite but doesn't want the calories’.

Ingredients:
For Patties
1 tin chickpeas (or chole soaked over night and pressure cooked)
1 small onion
2 cloves of garlic
1 tsp cumin powder
Coriander chopped
2 tbsp plain flour (maida)
Salt to taste
Oil for frying patties

For Burger
4 Buns
Tomato sliced
Lettuce leaves
Tomato ketchup

Method:

Pat the chickpeas dry with kitchen paper.
Take all ingredients except flour and oil in a food processor. Blend it to a smooth paste.
Now add flour to it and mix well. Divide it into four portions and shape each portion into round patty.
Heat a griddle, add little oil and roast patties from both sides.
Serve the patties inside bun along with sliced tomatoes, lettuce leaves and tomato ketchup.

Banana Paratha (Sweet)

2010-09-29T15:42:00.002+01:00

I offered this sweet paratha to bappa on yesterday's chaturthi. Banana flavoured with cardomom powder stuffed inside a paratha, made a different combination all together.

Ingredients:
Makes 2 parathas

For Stuffing:
1 ripe banana
1 tsp cardomom powder
2 tbsp condensed milk

For paratha:
Chapati dough

Home made ghee (toop)

Method:
1. Chop ripe banana to small pieces.
2. Heat 1 tsp ghee in a pan, add banana pieces, condensed milk and mix well on low flame.
3. Cover the pan and let bananas cook in condensed milk for 2 minutes. Keep stirring in between to avoid sticking to pan.
4. Now banana's should look like homogenous cooked mixture. Add cardomom powder to it and mix well.
5. Let the stuffing cool down. Divide it into two portions.
6. Divide chapati dough into four 4 cm diameter balls.
7. Roll all of them to 8-10 cm like puri.
8. Put one portions of stuffing on one puris, put another puri over it an cover it from edges.
9. Roll it gently to spread stuffing uniformly. Repeat it for another paratha.
9. Roast the paratha's on heated griddle till golden brown from both sides.
10. Serve hot with a pat of ghee.

Gold Coin

2010-09-28T18:21:00.003+01:00

I had learnt this recipe in a Chinese cookery class in Pune during my 10th standard vacations. I had attempted it then and now after a long gap, made it again. Bread combined with potato and sesame topping tasted yummy and crispy. Not sure it this is a Chinese dish at all, but is a best example of Indo-Chinese cuisine.

Ingredients:
6 bread slices
Oil for frying

Topping:
2 medium sized potatoes, boiled, peeled and mashed
1 cup carrot grated, capsicum chopped and sweet corn boiled and mashed
Coriander finely chopped
1/2 tsp ginger-garlic paste
1 tsp soy sauce
1 pinch garam masala
1 tsp red chilli powder (or as per taste)
1/2 cup sesame seeds
1/2 cup corn flour
Salt to taste

Method:

Cut all bread slices into round shape using a medium sized steel bowl (vati).
Mix all ingredients given under topping to get a uniform consistency similar to an alu paratha stuffing.
Divide the topping into 6 equal portions.
Spread the topping on each bread circle and apply little pressure so that it sticks to the bread.
Sprinkle some sesame seeds over it uniformly and roll in corn flour.
Deep fry in hot oil. Drain the excess oil on a tissue.
Serve hot with tomato ketchup.

Dabeli Tart

2010-09-22T14:15:00.004+01:00

This recipe and its name is a result of my experiments in kitchen. My dad had sent me dabeli masala last week. I wanted to make kacchi dabeli, but didn’t have buns at home that day. But the desire to use that tasty masala was so strong that I ended by inventing this recipe. A tart is a pastry dish, usually sweet, with an open top not covered with pastry. My tart is a savoury one. The stuffing is same as in kacchi dabeli. Dabeli masala along with crispy baked puff pastry turned out to be an awesome combo.

Ingredients:
Makes 5-6 tarts

Stuffing:
2 medium sized potatoes cooked and mashed
1 tbsp Pomegranate seeds (if these are not available, substitute with raisins)
Roasted peanuts
1 tsp Dabeli masala
Salt to taste
Coriander

For crust:
Tomato pesto or ketchup
Puff pasty (cut into 10 cm x 10 cm square)

Method:
1. Remove the puff pastry from frozen and keep it aside for 2 hours or so till it becomes soft. Cut a piece of 10x10 cm.
2. Pre heat the oven to Gas mark 7 / 220°C / 425°C.
3. Mix all ingredients given under stuffing to a uniform mixture and keep aside. Divide it into 6 parts.
4. Roll the cut piece of puff pastry into thin squares’ sheet. Cut the square into 6 smaller squares.
5. Apply tomato pesto or sauce onto each square leaving 2 cm margin from all sides.
6. Next put each part of stuffing on tomato ketchup, again leaving 2 cm margin from all sides. (These margins will puff up after baking)
7. Arrange it on baking tray and bake on middle shelf for 20 minutes. Keep checking in between and shuffling sides as required.
8. Bake till the sides puff up and start becoming brown.
9. Since it has already got ketchup in it, serve hot as is.

Kobi Bhaji (Cabbage Fritter)

2010-09-20T16:10:00.005+01:00

Amongst all bhaji (pakora) variations Kanda bhaji and Potato bhaji are most popular ones. But bhaji can also be prepared from spinach, methi, baby corn, cauliflower, paneer, chilli, ghosale (ridge gourd), carom leaves (ova), etc. Check out my old post on mix pakoras. This time, I prepared it using cabbage. I had very small portion of raw cabbage left after making Kobichi Dal ghalun bhaji. I decided to make kobi bhajis out of it. The process is exactly same as kanda bhaji, instead of onion its cabbage here.

Ingredients:
1 cup white cabbage finely chopped lengthwise (similar to onions in kanda bhaji)
1 cup Gram flour (Besan)
1 tsp Ajwain/Ova/Carom
1 tsp corn flour
1 pinch baking soda
1 tsp finely chopped coriander (Optional)
Red chilli powder to taste
Salt to taste
Water
Oil for frying

Method:

Mix gram flour, ajwain, corn flour, baking soda, red chilli powder, coriander and salt together. Add water in it. Stir continuously to form smooth batter without lumps.
Add chopped cabbage to the batter. Cover them properly from all sides with the mixture. Keep it aside for 5-10 min.
In the meantime, heat oil in frying pan.
Put small portions of the mixture in oil and deep fry till golden brown.
Serve hot as is or with tomato ketchup.

Tip: Adding a spoon of hot oil to the batter reduces oil consumption while deep frying.

Besan Vadi (Mohan Thal)

2010-09-14T18:17:00.003+01:00

Since Ganpati festival is going on and Ganpati has a sweet tooth, I was thinking on what to make in naivedhya (offering) for each of the 10 days. For Ganesh Chaturthi, I made ukdiche modak, next day it was Shrikhand. Today I tried out Mohan Thal recipe I found on Foodatarian blog. I was knowing Mohan Thal by Besan vadi, but had never tried it. Its a really easy, quick and wonderful sweet dish.

Ingredients:
1 cup gram flour
120 g sweet condensed milk
1 tbsp milk
2 tbsp ghee
Almods for garnishing

Method:

Mix milk and gram flour and keep for half hour.
Heat ghee in a pan and roast gram flour on low flame till roasted aroma starts coming out. (7-8 minutes approximately or more)
Then add condensed milk and simmer till mixture thickens. Keep on stirring continuously to avoid it sticking to bottom.
Remove it from flame and spread on a greased dish.
Garnish with almonds and let it cool down.
Then cut into diamond shape and serve.

Veg Lollipops

2010-09-14T11:42:00.004+01:00

There has been a long gap since I made some chamchameet starter. Mainly because I have (or had??) become calorie conscious these days. But today, the foodie in me tempted me to make these crispy and yummy lollipops.

Ingredients:
1 cup - finely grated carrot, cabbage and finely chopped green bell peppers

1 tsp ginger-garlic paste
Handful coriander leaves chopped
1 tsp rice flour
1 tsp corn flour
1 tsp roasted maida (or more)
Red chilli powder (to taste)
Garam masala (to taste)
Salt (to taste)

Oil for frying
Toothpicks for garnishing (optional)

Method:

Apply salt on to the grated-chopped vegetables and set aside for 10 minutes.
After 10 minutes, drain off water emitted by vegetables using a muslin cloth. (Do not throw this water, it can be used as a vegetable stock in soups, curries)
Transfer the water-drained vegetables into mixing bowl. Add remaining ingredients except oil. Mix well.
Since the vegetables are already moist, there is not need to add excess water. Divide the mixture into 6-7 equal parts.
The mixture consistency should be such that when you try forming a lollipop, it should bind together and should not be sticky.
Make oval shaped balls and deep fry in oil till colour changes to dark brown and crust becomes crispy.
Insert toothpick into each fried lollipop and serve hot with ketchup.

Spinach & Tomato Omelette

2010-09-07T17:37:00.001+01:00

This is a veggie omelette. Its same as Tomato Omelette, a bit more healthy. Its one of the quickest, easiest and healthy breakfast recipes and my favourite one too.

Ingredients
2 cups gram flour (besan)
2 size finely chopped tomatoes

1 cup finely chopped spinach
1 tbsp chilli powder

1 tsp cumin powder
1/4 tsp of turmeric
1/2 tsp baking soda (to make omelettes crisp)
Salt to taste

Method:

In a mixing bowl, mix gram flour, spinach, tomatoes, chilli powder, turmeric, soda and salt.
Add water to the mixture, mix well, removing lumps. Consistency should just like dosa batter.
Heat pan on medium heat and pour 1/2 teaspoon of oil into it. Spread it evenly.
Pour 1/2 cup of batter with the help of cup
Cover with lid and cook on low flame for about 1-2 minutes.
Pour 1/2 teaspoon oil round the sides and flip the omelette over.
Let the other side cook for a minute and bring it off flame.
Serve hot with mango pickle and fresh yoghurt.

Serves: 5-6 omelettes

Preparation Time: 15 min

Methi Malai Mutter (using Microwave)

2010-09-02T13:04:00.006+01:00

This is my favourite dish. Taste of bitter methi, cooked in creamy cashew sauce makes a perfect recipe. Although, its got all rich (fatty) contents (butter, cream, cashews), its ok to make it once in a while. That's how I convince myself whenever I make it :)

Ingredients:

1 onion chopped into vertical slices
2 green chillies
2 garlic cloves
1 cup cashews and poppy seeds (khas-khas) soaked in water for 30 minutes
1/2 bunch Fenugreek (methi)

1 cup frozen green peas
1 tsp kasuri methi (dried fenugreek leaves)
1 cup heavy cream
1 tsp garam masala
Salt to taste
1 tsp butter
1 tsp oil

Garnishing:
Raisins (or tutee-fruity) for garnishing

Method:
1. Remove stems of methi, wash the leaves and chop it finely.
2. In a microwave safe cooking bowl, take chopped onions, slitted whole green chillies and garlic cloves. Add 1 tsp oil over it. Microwave on high power uncovered for 2 minutes. After 2 minutes you will notice that onions get brownish in colour.
3. Let this onion mixture cool down. Then blend it along with soaked cashews and poppy seeds to a smooth paste.
4. In a microwave safe bowl, add 1 tsp butter, grinded paste, chopped methi, kasuri methi, 3/4th cream, garam masala, salt. Mix together.
5. Microwave uncovered on high power for 4 minutes. Remove the bowl out, mix things well. Add water if needed to adjust the consistency. Again microwave for 4 minutes on high power.
6. Once done, cover it and let it stand for next 2-3 minutes to allow methi cook properly.
7. Remove the lid, garnish with raisins or tutee-fruity and left cream. Serve hot with roti or nan.

Note:

If you are using fresh green peas, then sprinkle water on it and microwave for 3 minutes to cook it partially.

Cream of Spinach Soup (Palak Soup)

2010-09-01T17:24:00.002+01:00

Palak soup had always been my favorite one. Whenever we go to restaurant, it is definitely on my list. I had tried it many times at home, but did not get the restaurant like taste. This time I tried adding tomato & lots of garlic, result was perfect taste & healthy too.

Ingredients:
1/4 Onion
1/2 Tomatoes
1/2 Bundle of palak
1 Green Chili
2-3 petals of Ginger chopped finely
1 cm Ginger
1/2 teaspoon of butter
salt to taste
black pepper powder

Method:
1. Cut onion, tomatoes, green chilli and palak.
2. In a pan, heat butter.
3. Add garlic, onions and fry till golden brown. Then add grated ginger and tomato.
Fry till tomato becomes tender.
4. Now add Palak and fry till it becomes soft. Let the mixture cool down.
5. After cooling down, finely blend the above mixture in blender.
6. Heat butter in a pot and add the blended mixture.
6. Add salt, pepper and bring to boil for 8-10 min. If you feel consistency is not thick, add corn flour mixed in cold water and boil nicely.
7. Garnish with fresh cream and serve hot.

Surali chi Vadi (using microwave)

2010-08-19T19:54:00.001+01:00

Surali chi Vadi is a famous Maharashtrian snacks item. Word Surali means roll in marathi. I had never imagined that making Surali chi vadi is soo simple till I stepped on this recipe by Sudha Kulkarni on youtube. This recipe is made completely using microwave cooking. Its instant, simple, good looking and tasty dish :)

Ingredients:
For Vadi

1/2 cup gram flour (besan)
1 tbsp corn flour
1/2 cup buttermilk
1.5 cup
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 pinch asafoetida
salt to taste

For Tempering:
2 tbsp oil
2 tsp mustard seeds
1 tsp asafoetida

For Filling and garnishing:
1/2 cup grated coconut
1/2 finely chopped coriander

Method:

In a microwave-safe bowl, mix together gram flour, corn flour, buttermilk, red chilli powder, turmeric powder, asafoetida, salt and whisk well. There should not be any lumps.
Till then, heat water in microwave on high power for 2 minutes. Add this water to the gram flour mixture and mix well to get a uniform mixture.
Cook uncovered in microwave on high power for 2 minutes. Remove out, whisk well and again microwave on high power for 2 minutes. Mixture has now become thick in consistency.
Drop a 3-4 tbsp full mixture on wide plastic paper or on steel plates turned upside down.
Spread it lightly using a wet bowl (wati) but uniformly in a rectangular shape.
Let the spread mixture cool down (about 10 minutes). Then spread the tempering over it uniformly. Sprinkle the filling - coriander and coconut.
Cut the sheet gently lengthwise using a knife, distanced by about 5-6cm. With a light hand, roll the sheet into a firm roll.
Place all the rolls in serving dish one by one and garnish with additional coriander and coconut.

Kairee chi Dal

2010-08-17T16:08:00.002+01:00

Kairee chi Dal is usually prepared in Chaitra month of Marathi calendar (March/April) to mark the onset of spring. It is served along with Kairee che panhe during Chaitra haldi-kunku, a woman's get-together. It is prepared from kairee or raw mangoes. Hence typically we have to wait year long for the raw mangoes to appear. But surprisingly, I spotted Kairee in Indian stores that too now (in August). Hence could not wait to try out this much awaited dish.

Ingredients:

1/2 cup chana dal (split chickpeas)

1/4 grated kairee (raw mango)

2-3 green chillies

1/2 cup grated coconut

Finely chopped coriander

For Tempering:

2 tbp oil

1 tsp mustard seeds

1 pinch asafoetida

1 tsp turmeric powder

1/2 tsp sugar

salt to taste

Method:

Soak chana dal for about 4 hours emersed in water. After 4 hours, drain off water.
Grid dal coarsely aking with green chillies.
Remove it in a mixing bowl, add raw mango, chopped coriander and grated coconut to it.
Prepare the tempering using all ingredients given under tempering.
Apply this tempering over the chana dal mixture. Mix well.
Serve it on banana leaflet along with kairee panha.

Rice & Poha Dosa

2010-08-16T15:53:00.000+01:00

This is one of my bookmarked recipes from RuchkarJevan blog. I followed the recipe almost as the original one, just that I soaked rice for a longer time (3 hours).

Ingredients:

1/2 cup raw rice

1/2 cup thick pohe

1 green chilies

1/4 cup chopped coriander leaves

1/2 tsp fenugreek seeds

salt to taste

oil for shallow frying

1 medium non stick pan

Method:

1. Wash and rinse, pohe and rice 2-3 times with water. Soak them separately for 3 hours.

2. Grind them together with 1 1/2 cup water, salt, fenugreek seeds and coriander leaves. Add more water if required and make medium consistency batter.

3. Heat 1 tspn oil in pan and pour 1 large spoon of batter. Spread little oil around it.

4. Take off the lid after 2-3 minutes and fry bottom side till crispy and golden brown.

5. Turn up side down, spread little oil round it and fry till golden brown and crispy.

6. Serve dosa with sambar or coriander coconut chutney.

Strawberry Sheera

2010-08-04T11:40:00.001+01:00

I love Sheera and can have it at anytime of the day. Its contains homemade ghee (toop), dryfruits. Hence its a rich sweet dish in my opinion. I had blogged about Prasadacha Sheera some days back. That sheera is made by adding ripe banana to it. There are lots of variations to Sheera, like Mango sheera, Pineapple sheera and so on. I had brought some fresh strawberries the other day hence thought of experimenting with Strawberry sheera. If you haven't got fresh strawberries, you can use Strawberry crush instead.

Ingredients:
Makes 1 bowl sheera
1/2 cup semolina
6-7 medium sized fresh strawberries or 1/2 strawberry crush
1/2 whole milk (1 cup if strawberry crush is used instead of fresh strawberries)
1/2 cup sugar (less sugar required if strawberry crush is used)
1/2 tsp cardamom powder
1/2 cup chopped mix dry fruits (almonds, cashwes, raisins)
1 tbsp homemade ghee (toop)

Method:

Roast semolina in a pan till it just starts turning golden brown. Alternatively you could also roast it in microwave.
Chop off the stems of strawberries and blend it to fine pulp. No need to add water.
Heat ghee in a pan. Add roasted semolina and mix it well so that ghee and semolina mix together. Nice aroma will start coming out now.
Now add milk and strawberry pulp/crush. Bring it to boil stirring constantly. You will notice that semolina fluffs up by absorbing the liquids.
Once the mixture starts to dry up, add sugar and cardomom powder. Mix till sugar melts and mixes evenly.
Remove it in a greased mould and serve hot. Garnish it with some strawberries on top.

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

2010-07-21T21:50:00.003+01:00

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.

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:

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.
Heat ghee or oil in a pan. Add cumin seeds, once they start sizzling, add chopped green chillies.
Fry the chillies till colour changes to lemon yellow. Then add the roasted Samo to it.
Mix well, add danyacha koot, salt and water. Put the lid and cook it similar to rice.
Keep stirring in between so that it does stick to the pan. Add water if required.
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:

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

Fresh Strawberry Lassi

2010-07-15T20:16:00.001+01:00

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.

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

Method:

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

Note:

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

Courgettes with Moong Dal

2010-07-15T19:33:00.001+01:00

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.

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:

Drain water from the soaked moong dal. Don’t throw it away, we will be using it later on.
Transfer the drained moong dal and chopped courgettes into microwave safe container, mix well. Sprinkle few drops of water.
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.
Now, heat oil in a pan. Add all tempering ingredients one by one. Fry green chilli till it turns yellowish.
Next, add the cooked courgettes and moong dal into the tempered oil, add the seasoning and mix well.
Then add the water that we had retained in step 1. Simmer the sabji for 2 minutes.
Garnish with coriander and serve hot with chapatis or with phulkas.

Moong Dal Palak (Spinach with Split Yellow Lentils)

2010-07-14T19:16:00.001+01:00

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.

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:

Drain water from the soaked moong dal. Don’t throw it away, we will be using it later on.
Transfer the drained moong dal and chopped spinach into microwave safe container, mix well. Sprinkle few drops of water.
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.
Now, heat oil in a pan. Add all tempering ingredients one by one. Fry garlic till it turns golden brown.
Next, add the cooked spinach and moong dal into the tempered oil, add the seasoning and mix well.
Then add the water that we had retained in step 1. Simmer the sabji for 2 minutes.
Serve hot with chapatis or with bhakri.