Mori masala

In spite of being a fish,Mori (shark)  is prepared like a mutton/chicken. Generally in the preparation of fish curry, freshly grated coconut is used for grinding but in case of Mori , the coconut is roasted in oil and all the other ingredients and method of preparation resembles that of mutton/chicken.

Ingredients

To be ground in paste(Green masala paste)
ginger
garlic
green chili
coriander leaves
turmeric powder
lemon juice
salt

To be roasted  in oil
cloves
cinnamon
coriander seeds
peppercorns
shahajire
onion
grated coconut

To be ground in paste
all roasted ingredients
tamarind paste
dhane mirchi masala

Tempering
oil
finely chopped onion

Method

• Remove the skin and make medium size pieces of the fish. Wash thoroughly and apply the green masala paste. Let it marinate for 15 minutes.
• Roast the masala ingredients in a tsp of oil. Fry onion and coconut (till brown) at the end and add more oil if required.
• Grind the roasted masala with tamarind and dhane mirchi masala.
• Heat oil in a pan. Add finely chopped onion and saute till it becomes light brown. Add marinated pieces of fish. Mix well and let it cook.Add very little water if necessary.
• Once the fish is cooked, add ground masala paste. Mix well. Add salt to taste. Bring it to boil. Turn off the gas.

Note

Do not add excess water as this fish gives away water while cooking( या माशाला शिजताना पाणी सुटते.) 

Onion uttappa

Once the basic dosa batter is ready variety of dosas can be prepared. Uttappa is a thicker version of dosa.

To the basic dosa batter ( 2cups)
add
1/2 cup chopped onion,
chopped coriander leaves,
torn curry leaves, a tsp of cumin seeds,
1 tsp grated ginger
2 tsp chopped green chili.
1 tbl sp oil
salt to taste
Add little water (if required )if the batter is too thick.
1 cup finely chopped onion for topping.


Method

• Spread a ladle of batter onto a greased hot tawa or non-stick pan to a round dosa with medium thickness( like a pancake)
• Top the dosa with chopped onion and cover it.
• Turn the side after the 1st side is done.
• Add  few drops of oil if necessary.
• Serve hot with chatni.

Note
You can add tempering of mustard seeds and cumin seeds  instead of plain oil in the dosa batter for a change

Dosa/idli batter

The basic dosa batter is a combination of udid dal and rice in 1:3 proportion.
Wash and soak udid dal and rice in separate containers for 6-8 hours. Use enough water for soaking so as to submerge the contents.
Soaking 1 tsp of fenugreek seeds/methi with above ingredients enhances the taste and helps in fermentation as well.
Adding a fistful of soaked toordal to above ingredients make dosas crispy.

Grind the soaked dal and rice in a grinder in a fine paste. Mix the pastes in a container and keep covered for half an hour. Add salt to taste and make dosas on a non-stick griddle or b

For making idlis same ingredients  but are taken  in 1:2 proportion. Soak for 6-8 hours and grind in a grinder finely. Mix the pastes  in a large container ( as the volume increases after fermentation) well and cover tightly with lid. Keep in a warm place for 8-10 hours. Add salt to taste. Place a spoonful of mixture in each portion of idli stand and steam the idlis.

Moogdal-methi bhajee

This bhaji is usually made with fenugreek leaves as the main ingredient and called as methi with moogdal bhajee. As I had a small portion of fenugreek leaves left, I tried adding more quantity of moogdal  to make it moogdal with methi bhajee. It tasted good!!!

Ingredients
1/2 bunch of fenugreek leaves
1 cup moogdaL/yellow split peas( soak in water for 10-15 minutes)
salt and jaggery to taste.

Tempering
1 tsp oil
2 dry red chilies
1/2 tsp turmeric powder
1 cup chopped onion
2-3 garlic cloves(chopped)


Method

• Wash and soak moogdal for 10-15 minutes.
• Sort and wash the fenugreek leaves in running water. Chop the leaves, onion,garlic.
• Heat oil in a kadhai. Add dry red chilies. Add onion and garlic. Saute till they become soft. Sprinkle some salt over it.
• Add soaked dal and stir well. Cover with lid for a minute on low flame.
• Add chopped fenugreek leaves. Mix and cover with water in the lid.Cook till leaves and dal become soft.
• Add jaggery and salt to taste.
• Garnish with freshly grated coconut(optional)

Raw mango sweet pickle/Jam

मेथाम्बा

Dark green raw mangoes start arriving in the markets as the new year starts. I usually make this मेथाम्बा in this season. This lasts for a week ( If eaten as an accompaniment!!!)Aambadal and panhe (आम्बाडाळ  आणि पन्हे )are other varieties prepared from raw mango, which I will post after गुढी पाडवा.

Ingredients
1 cup raw mango pieces(peel off the skin)
2 cups jaggery ( depends on the sourness of the mango)
salt to taste

Tempering
2tsp oil
1 tsp mustard seeds
1 tsp asafoetida
1/2 tsp fenugreek
1/2 tsp turmeric powder
4-5 dry red chilies

Method

• Wash and peel off the skin of raw mango. Cut in halves. Remove the seed. Cut into 1 inch squares approximately.
• Heat oil in the pan. Add tempering ingredients one by one. As they sizzle, add mango pieces. Stir well and add a cup of water over it.
• Let the water boil and the pieces get cooked.
• As the pieces become transparent, add jaggery in it. Continue cooking till jaggery dissolves and the syrup becomes thick.
• Add salt to taste.
• Serve as an accompaniment with chapati or rice-n-curry.

Note
If the red chilies are not hot, add red chili powder in addition. The sour taste of raw mango, spice of red chili and sweetness of jaggery should be of equal strength. The aroma of fenugreek enhances all these flavors.

Raw mango curry

 कैरीची उड़दामेथी
Ingredients

3-4 pieces of  raw mango of medium size / कैरी (peeled and cut )
salt and jaggery to taste

To be dry roasted
2 tsp udid dal
1 tsp rice
2-3 dry red chilies

To be ground in a paste
All roasted ingredients
1/2 cup freshly grated coconut

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
1/4 tsp red chili powder

Method

• Heat oil in a pan. Add tempering ingredients. As the mustard seeds splutter add raw mango pieces. Add a cup of water over it. Heat it on medium flame. Cook till  the pieces are soft.
• Meanwhile Roast the ingredients and grind it with coconut to a fine paste.
• Mix the paste with the curry. Add more water if necessary.
• Add salt and jaggery to taste. The curry should taste sour-n-sweet. (The amount of jaggery depends on the sourness of the raw mango)
• Serve hot with steamed rice.

Filter coffee

I love filter coffee so as my daughter. She made it for all three of us using a traditional coffee filter. It tasted awesome with the aroma of nutmeg.

This coffee filter has the upper jar which has fine holes in the bottom,

the lower portion is the collecting jar.

There is a separate stirrer in the upper portion.
The ground powder of coffee beans in placed in the upper container and the hot mixture of milk and water (in equal proportion) with sugar as per taste ,nutmeg or cardamom powder is poured over it. The coffee powder blends with the liquid and is filtered in the lower container slowly. Stirrer is used to expedite the process (clears the tiny holes if blocked) Once the filtration is complete,you can enjoy your cup of coffee.

There is another way- If you drink coffee more often, you can make a concoction  or concentrate using water and mix it with hot milk+water as and when required.

Coffee filter

Valachi usaL (DaLimbi)

Field beans veggie

वाल or field beans have thick skin as compared to other beans such as moog(green beans),matki (moth beans) so they take more time to soak as well as to sprout. Wash and soak field beans overnight or for at least 10 hours in double the quantity of water

 

They will soak water and would swell. Drain the water if any. Wrap in a thin cloth or keep in a covered container and place it in a warm place to sprout. It would take 8-10 hours more.

Pour some lukewarm water on the sprouted beans and keep aside for 5 minutes.This will moisturize the beans and peeling off the skin would be easy.

 By using the thumb and the index finger press the bean lightly to take out the bean,which will automatically peel off the cover/skin. Take care to keep the  sprout intact.

Though the preparation looks lengthy and tedious but the actual making of the veggie is easy and the final taste is worth it. So here's how to do it.

Ingredients

2 cups peeled sprouted field beans/वाल
1 cup finely chopped onion
2 tbl sp finely chopped garlic
1 tbl sp finely chopped ginger
1/2 tsp cumin seeds
2 green chilies finely chopped
1/2 tsp turmeric powder
1/2 tsp chili powder
4-5 curry leaves
2 tbl sp chopped coriander leaves
1 tbl sp freshly grated coconut

salt and jaggery(optional) to taste

Tempering
2 tsp oil
1 tsp mustard seeds
1/2 tsp asafoetida

 Method

• Heat oil in a kadhai. Add mustard seeds. As they splutter, add asafoetida. Then add all the ingredients except salt and jaggery  in given sequence one by one. Do not stir.
• Add 1 cup water in it. Keep the flame medium-high and cover the kadhai with lid. Let it cook on high flame for 3-4 minutes or till the beans become tender (not to soft) Check in between by pressing one with fingers.
• When done lower the flame and add salt and jaggery.
• Serve with chapati/puri.

 

Mukhshuddhi

मुखशुद्धि /सुपारी

To help digestion we normally eat fennel seeds after lunch/dinner. Ginger,ajwain also help in digestion. Following contents of सुपारी are combined in appropriate proportion to help the body assimilate the food and also satisfy your taste buds.

Ingredients

Fennel seeds -50 gm

                                                                       Dhanadal/धनाडाळ-50 gm

Ajwain/ओवा-25 gm

                                                 Indian  Liquorice root powder /ज्येष्ठिमध-25 gm





Dry ginger powder /सुंठ पावडर-25 gm

                                                         Cloves/लवंगा-4       Cardamom/वेलची-2

                                                  



 Black salt/सेंधव-as per taste/चवी प्रमाणे

Method

• Dry roast fennel seeds, ajwain and dhanadal separately. Let it cool.
• Grind with all other ingredients in a grinder.
• Store in a dry container.

Dalichi aamTi- 3

Dal,a rich source of protein, is an important part or ingredient of Indian cuisine. There are various ways and methods to prepare dal depending upon the state you are from. Maharashtrians prepare waran, dalichi aamti;in Gujrat gujrati dal,osaman, dal dhokli;in Southern states sambhar is the favorite recipe and in Northern region dal tadka, dal makhani is more popular.
Here I am giving a simple and tasty recipe of dal which my Mom taught me.

Ingredients
1/2 cup toor Dal
2-3 kokum
salt to taste

To be crushed fine
2 garlic cloves
2 tsp cumin seeds
2 tsp freshly grated coconut

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp chili powder


Method

• Wash dal and pressure cook it with double the quantity of water.
• Crush garlic,cumin seeds and coconut finely.
• Apply the paste to the cooked dal and mix properly.
• Heat oil in a pan. Add tempering ingredients. As they sizzle add dal mixture.
• Add 1/2 cup of water. Add salt to taste.Let it boil on medium heat.
• Add kokum pieces. Turn off the gas and cover the pan.
• Serve with steamed rice after 5-10 minutes.

misaLNicha Daba

This  डबा with seven cups comes handy  while tempering /tadka/फोडणी for curry and vegetables as it contains most of the required ingredients. Mustard seeds,cumin seeds, fenugreek seeds, chili powder, turmeric powder, dhane-mirchi masala and assorted whole garam masala. One can vary the items as per the utility in the kitchen.

shiraLe-batata bhajee

A veggie of Ridge gourd with potato
I think ShiraLe/ridge gourd is the most  disliked vegetable in many homes. But after looking at the health benefits it is a good decision to include this vegetable once a while in your meal.

Ridge gourd is loaded with vitamins such as vitamin C,riboflavin,zinc,thiamine, iron and magnesium.
It is also low in fat and calories and high  in fiber as well
Being low in saturated fat and cholesterol and high in dietary fiber, it becomes the ideal choice for anyone who wishes to lose some weight quickly. It also has a very high water content, making it a very low calorie vegetable

So why not try it?

Ingredients
2 medium size ridge gourds/shiraLe
1/4 cup soaked chana DaL/ bengal  gram
1 potato diced(optional)

1/2 tsp kaLa masala
salt and jaggery to taste

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
3/4 tsp chili powder
Method

• Soak chana DaL/bengal gram in lukewarm water for 15-20 minutes.Wash the ridge gourd/shiralee .
• Cut off both ends and scrape  the ridges of the vegetable with the help of knife or scraper.
• You can prepare चटणी/ chatni out of the ridges of the gourd.
• Cut the gourd in medium size pieces. Dice the potato.
• Heat the kadhai. Add the tempering ingredients one by one. Add dal,potato pieces first. Add little water in it. Cover with water in the lid. Let it cook on medium flame.
  Add ridge gourd pieces & cover again with the lid. Let it cook for 10 minutes.
• Once cooked add kala  masala and mix well.
• Add jaggery and salt to taste.
• Serve with chapati.
  

Note
Taste the cut ends of the vegetable for bitterness. Discard if it is bitter.

shiraLyachya shiranchi chaTNi

These ridges are tasty too!!

It's simple. Just stir fry the ridges on a griddle with few drops of oil. Add roasted sesame seeds for taste, freshly grated coconut for thickness, green chili for spicy taste, sugar,salt and few lemon drops to make it tangy. Grind in a mixer to make a smooth or coarse paste. Apply it on the bread to make a चटणी  chatni sandwich or relish with curry rice.

Bhendichi aamti

 Today morning I made bhendichi bhajee with chapati for the tiffin. 3-4 bhendies were deliberately kept untouched to make curry out of it in the evening for the dinner. There was only one piece of bhendi left in the curry before I could capture the snap. ;)

 
Ingredients
3-4 okra/Lady's finger/bhendi/bhindi
1 tsp tamarind pulp
1 tsp jaggery
salt to taste

To be ground in paste
1/2 cup freshly grated coconut
1 tsp rice (soak in water for 10 minutes)
2 tsp chopped onion
3-4 pepper corns
1 green chili ( directly roasted on gas)

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 cup chopped onion
1/2 tsp turmeric powder
1/4 tsp chili powder

Method

• Wash and cut both ends of the vegetable. Make 1 inch pieces of okra/bhendi.
• Mix tamarind pulp in a cup of water and keep aside.
• Heat oil in the pan. Add tempering ingredients one by one. and add vegetable pieces.Saute for a while.
• Add tamarind water. Let the curry boil on low flame.
• Meanwhile grind the ingredients into a paste. Mix it with the curry.Add jaggery if okra/bhendi  is cooked.
• Add salt and stir well.
• Serve hot with steamed rice.

Bhopalyache bhareet

Pumpkin raita

It is an accompaniment or a side. It can be converted into a dip by increasing the quantity of the curd used. Curry leaves and cumin seeds with asafoetida in tempering gives a tempting flavor to the raita.

Ingredients
2 cups pieces of pumpkin ( boiled and mashed)
1 cup curd/दही
salt and sugar to taste

Tempering
1 tsp ghee
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/4 tsp cumin seeds
1 green chili (finely chopped)
2-3 curry leaves(torn)

Garnishing
chopped coriander leaves

Method

• Wash and pressure cook pumpkin with skin. Remove skin when cooked and cooled.
• Mash the pieces and mix them with curd.
• Add salt and sugar.
• Heat ghee in an iron ladle or paLi . Add all the tempering ingredients one by one.
• Pour it over the mixture. Mix well and serve as an accompaniment with meal.

Okra/Lady's finger veggie

भेंडी भाजी
My daughter's favorite......

 

Ingredients
1/4 kg okra
1 tsp coriander seeds  powder
1/2 tsp cumin seeds powder
jaggery to taste (optional)
salt to taste

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
2-3 green chilies(slit)
4-5 kokum pieces(chopped)

Garnishing
chopped coriander leaves

Method

• Wash and pat dry the vegetable. Cut both ends. Chop in pieces of 1 cm thickness.
• Heat oil in a kadhai and add tempering ingredients one after the other. Lower the flame and add chopped vegetable.
• Mix well so that the every piece of the vegetable gets coated with oil.Stir in between on low flame. Do not cover.
• Stir till it gets cooked. Do not allow the vegetable to change its color.
• Add Coriander and cumin seeds powder.
• Add jaggery and salt. Mix well and turn off the flame.

Note

• Add any souring agent such as aamchur powder, lemon juice, tamarind pulp in tempering instead of kokum. Curd can also be added as a souring agent but the veggie won't be dry.
• Do not add salt before it is cooked.
• Do not heat it for long after adding salt.

Sabudanyachi kheer/lapshi/porridge

Tapioca/sago porridge

साबुदाणा, used as a main upwas(fasting) ingredient in India is basically  a starch. Interestingly the plant from which the starch is extracted is not originated here. Though  it is cultivated in many parts of India now. You will find the details on wiki
This खीर /porridge is very delicious and also easy and fast to prepare. I soaked the sabudana last night for today's sabudana khichdi as a break-fast, but in the morning  I thought it would be slightly  excess for the khichdi and I made this porridge of that  and It was a nice 'in between meal' for Rajan and Dee instead of plain milk or coffee.

Ingredients
1/2 cup soaked sago/tapioca/साबुदाणा
2 cups milk
3 tsp sugar or as per taste
1/4 tsp cardamom powder(
pinch of saffron
pinch of salt
Method

• Boil the sago with 1/2 cup of water.Once it becomes transparent, add milk. Stir while it boils.
• Add sugar. Lower the flame as it thickens.
• Add cardamom powder. Add saffron. Turn off the gas. Let it cool slightly and then add salt. Stir well
• Serve warm or chilled.

Note

• If you don't want to add cardamom powder, add whole cardamom while boiling the milk and remove it when done. This way you'll get mild aroma to the porridge and a strong flavor of cardamom powder can be avoided.
• You can add jaggery/गूळ if sugar is the issue but don't add saffron then.

Lal bhopaLyachi bhajee

Pumpkin veggie

The combination of fenugreek seeds and curry leaves enhances the taste of this veggie.

Ingredients
2 cup pumpkin pieces ( with skin)
salt and jaggery to taste
Tempering
1-2  tsp oil
1/2 mustard seeds
1/2 tsp fenugreek(मेथी) seeds

1/2 tsp asafoetida
4-5 curry leaves
1 tsp chili powder or as per taste
1/2 tsp turmeric powder

Method

• Wash and cut pieces of pumpkin with skin.
• Heat oil in a kadhai and add tempering ingredients one by one. Add pumpkin pieces and salt. Cover the kadhai with water in the lid.Let it cook for 4-5 minutes or till pumpkin gets cooked. Check with the knife. Do not overcook.
• Add jaggery and salt (if required).
• Garnish with chopped coriander leaves.
• Serve with chapati.

Gobi/Kobi paratha

cabbage flat bread

Ingredients
1 cup grated cabbage
1/2 cup grated onion
1 tsp grated ginger
salt to taste
2 tbl sp curd/lemon juice
2 tsp oil
1/2 cup chopped coriander leaves

1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp garam masala powder
1 tsp coriander-cumin seed powder

2 cups  approx.wheat flour
rice flour for dredging


Method

• Mix grated cabbage,onion,ginger,salt,coriander leaves,oil,curd in a bowl or shallow plate/paraat.
• Add in all powders. Mix well. The mixture will become moist.
• To this moist mixture add wheat flour in parts and knead the dough using little water at a time.
• Make equal portions/balls (8-10). Roll each ball into a circle (use rice flour for dredging so the dough won't stick to the board/polpat. Thickness of the circle should be of medium.
• Roast it on the non-stick griddle (with a tsp of oil if necessary.)
• Serve hot with curd or tomato ketchup.

Note
You can replace cabbage with दुधी  (bottle gourd)/गाजर (कार्रोत)/लाल भोपला) pumpkin and make variations.

Mix vegetable

Ingredients ( preferably  in equal quantity,but doesn't matter if it varies slightly )
slice all the(available)vegetables
(1/2 cup of each vegetable is sufficient for 2-3 people)
onion
green chilies/red chilies
potato
tomato
capsicum ( green/red/yellow)
cabbage
carrot
salt to taste

Tempering
2 tsp oil
garlic(sliced) as per taste
cumin seeds as per the quantity of the vegetables.

Garnishing
oregano as per taste
pepper powder


Method

• Wash all the vegetables. Keep them in cold water for 5 minutes. Slice them length wise.
• Heat oil in a wok/kadhai. Add garlic and cumin seeds. As they sizzle add sliced onion,chilies,potato,tomato and sprinkle salt over it. Stir for a while on medium-low flame and cover with a lid.
• Let it cook till the potatoes become soft.
• Once they are done,add other vegetables one by one. Mix them well.
• Add salt if necessary.
• Sprinkle some oregano and pepper powder over it. Turn off the gas.
• Use it as a pizza topping, sandwich stuffing (with grated cheese and ketch up) or eat as a separate veggie platter.

Eggplant/brinjal/Vange

egg plant used for bhareet    /भरताचे वांगे

Shevayachi kheer

vermicelli paysam/porridge/sweet

Ingredients
1 cup broken wheat vermicelli( गव्हाच्या शेवया)
1 tsp ghee/clarified butter
3-4 cups milk
3 tbl sp sugar or as per taste.
pinch of salt
4-5 blanched almonds (peel and chop)
2 tsp charoli/चारोळी 
a pinch of saffron/केशर (crush and dissolve in a tsp of lukewarm milk)

Method

• Heat ghee in a pan. Roast vermicelli in it till light brown.(do not over-roast)
• Add 2 cups of milk,sugar and heat it on medium flame. Stir continuously so that no lumps are formed.
• Lower the flame as it starts to thicken.
• Add charoli and chopped almonds.
• Mix the saffron+milk mixture.Stir well and turnoff the flame.
• Add a pinch of salt and mix well by stirring.
• If it's too thick,add remaining milk  when it cools down.
• Serve cold or warm with chapati/puri or as a sweet dish of its own.

Note
Do not boil after adding salt.
As the mixture boils it thickens, to adjust the consistency add more milk(cold) when the kheer cools down.

Surnachi bhajee

Nature gives us in abundance but we do not get the benefits out of it because of many myths and misconceptions about the vegetable.
सुरण/ elephant foot yam is considered to be a healthy low-fat food so it can be consumed without any fear of weight gain.It is a natural product that is high in fiber . So it can be used as slimming food because it lowers cholesterol levels and promotes weight loss.The vegetable also suits people with hypertension as it has a cooling effect on the body.Yam offers special health benefits to people with diabetes as it has a very low glycemic index.

It acts as an anticoagulant (prevents blood from clotting)and is a natural cure for constipation ,irregular bowel movements hence  is widely used in the treatment of patients suffering from piles.It is a rich source of essential fatty acids (Omega-3 fatty acids) which are known to increase the good cholesterol levels in the blood. Eating elephant yam helps in increasing the estrogen levels in women’s bodies, thus helping in maintaining the hormonal balance.Yam is also high in vitamin B6. Consuming vitamin B6 provides relief from pre-menstrual syndrome in women.Yam also has a high concentration of key minerals. It is loaded with potassium, magnesium and phosphorous, as well as with trace minerals like selenium, zinc and copper. Yam is known to contain Diosgenin, a hormonal molecule that is currently being experimented for its potential anticancer effects.




Ingredients
2 cups chopped suran(सुरण) pieces or elephant foot yam
 4-5 kokum pieces
 1/2 cup roasted and crushed peanuts
salt and sugar to taste

Tempering
2 tsp oil
 1/2 tsp mustard seeds
1/2 tsp asafoetida
 4-5 curry leaves
1/2 tsp turmeric powder
2 chopped green chilies

Garnishing
chopped coriander leaves

Method

• Wash and scrape off the skin of the yam.
• Make square pieces approx. 1cm x1cm or slightly bigger.
• Pressure cook the pieces with kokum pieces and pour 1/2 cup water over it.(do not overcook)
• Heat oil in a kadhai. Add tempering ingredients. Add cooked  yam pieces,kokum pieces and juice ( cooked water ).
• Add salt and sugar.Cover with lid for 1-2 minutes.
• Add crushed peanuts and mix well.
• Garnish with chopped coriander leaves.

Kachchya tomatochi bhajee

Raw tomato veggie
Green tomatoes or raw tomatoes taste good as a veggie. They can also be combined with potato ( potatoes help lessen the sourness of the tomatoes) I add little jaggery for the same. I will upload the image later.

Ingredients
5-6 green tomatoes
1/2 cup roasted and crushed peanuts (शेंगदाणा कूट )
1/2 tsp turmeric powder
1 tsp chili powder or as per taste
salt and jaggery to taste

Tempering
1-2 tsp oil
1/2 tsp cumin seeds

Garnishing
chopped coriander leaves

Method

• Wash and chop the tomatoes.
• Heat oil in a kadhai. Add cumin seeds. Add chopped tomatoes as the seeds sizzle.
• Add turmeric and chili powder.
• Add salt and cover with water in the lid.Let it cook on medium flame.
• Add crushed peanuts and jaggery when tomatoes are is cooked.
• Garnish with chopped coriander leaves.

Note
If adding potatoes, add before the tomatoes and saute for a while with turmeric and chili powder. Then add tomatoes. rest of the procedure is same.

MuLyachi koshimbir

Radish raita
Salad/koshimbir ,raita are good for health,we all know that. They are best utilized if eaten fresh. Radish has a pungent flavor. Sometimes it is too strong .Applying salt and then squeezing the grated radish helps to lessen the strong flavor.


Ingredients
1 cup grated White radish
11/2  cup curd (preferably refrigerated)
1 tsp salt for applying to radish
1/2 tsp black salt for the raita
1 tsp sugar or as per  taste

Tempering(optional)
1 tsp ghee
pinch of cumin seeds

Method

• Wash and grate the radish.
• Apply salt and keep aside.
• Squeeze the grated radish in palms.
• Add sugar and salt (after tasting)
• Blend curd with a spoon and then mix it with the raita.
• Add a pinch of cumin powder.
• Tempering is optional.

Kobi-batata bhajee

cabbage with potato veggie
 Ingredients
2 cups shredded Cabbage/kobi
1 potato (diced)
2 tsp freshly grated coconut
1/2 inch ginger chopped
salt and sugar to taste

Tempering
1-2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1 green chili (slit)
2-3 curry leaves
1/2 tsp turmeric powder

Garnishing
2-3 tsp chopped coriander leaves

Method

• Separate the cabbage leaves and wash them properly. Arrange them on one another (stack them). Cut the stack from the middle (to manage easily). Then chop the stack lengthwise. Dice the potato.
• Heat the oil in a kadhai. Add all the tempering ingredients one by one.Add the potato and then shredded cabbage.
• Cover the kadhai with water in the lid. Lower the flame and let it cook for 5 minutes. Check after 2-3 minutes if potato is cooked. If not continue the process.
• When done add coconut, salt and sugar to taste.
• Garnish with coriander leaves

Sweet potato kheer/porridge

Sweet potato or rataLe is a tuber,high in carbs and a rich source of beta carotene.Besides simple starches, sweet potatoes are rich in complex carbohydrates and dietary fiber.
So it is good to eat variety dishes of sweet potato. here is a simple, easy to cook dish-RataLyachi kheer


Ingredients
1 cup  sweet potato( boiled,peeled and mashed)
1/2cup sugar or as per taste
1-2 cups milk as per required for thickness
1 tbl sp charoLi/chironji or other dry fruits
1/2 tsp cardamom or nutmeg or cinnamon powder

Garnishing
1 tsp sajook toop/clarified butter

Method-1

• Wash the sweet potatoes thoroughly. Pressure cook in a cooker. Let it cool completely.
• Peel off the skin. Mash the potatoes in a pan. Add sugar in it.
• Add milk in the pan, while mixing the mashed potatoes gradually in it to make a smooth gravy. Adjust the consistency by adding more milk.
• Stir in the flavors of your choice.
• Top up with charoLi or other dry fruits.
• Garnish with sajuk toop/clarified butter on it.

Method-2

• Wash and peel off the skin of the sweet potato. Grate the potato and cook in milk till soft. Add sugar to taste. and garnish with dry fruits.

Miniature roses

Tamarind curry

चिंचेचे सार
My mom used to make this sweet n sour (आम्बट गोड) curry.A fast recipe. I call it 'zatpat saar. This saar is watery and not thick.

Ingredients
2 tsp tamarind paste or चिंच soaked in water (चिंचेचा कोळ)
2 tsp jaggery (गूळ )
1/4 tsp turmeric powder
1/2 tsp chili powder

To be ground in paste
2-3 tbl sp freshly grated coconut
1/2 tsp cumin seeds
1/2 tsp rice flour
Tempering
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp asafoetida
4-5 curry leaves

Method

• Soak tamarind in warm water for 10 minutes. Mash it well and squeeze juice/pulp out of it.Add 1/2 cup more water if required. Keep it aside.
• Grind coconut with cumin seeds in a grinder finely.
• Heat oil in a pan. Add tempering ingredients. As they sizzle,add tamarind juice over it.Add jaggery and salt as per taste. Let it boil.
• Simmer the flame and add ground paste.Stir well.
• Take off the heat after a minute.
• Serve hot with steamed rice.

kothimbir paratha

flat bread with coriander leaves
an afternoon snack in today's tiffin ...

Ingredients
2 cups chopped coriander
2-3 green chilies( or as per taste)
1/2 inch ginger
4-5 garlic cloves
lemon juice/aamchur powder/curd as a souring agent
salt to taste
2 tsp oil
wheat flour as required

Method

• Wash coriander leaves,chilies,ginger in water.Chop the ingredients.
• Make a paste of coriander leaves, green chilies,ginger,garlic in a grinder without water.
• Transfer the paste in a bowl, add salt and lemon juice/curd. Mix well. Add oil.
• Mix in the wheat flour with spoon as required  and knead the dough. Use minimum water.
• Keep covered for 5 minutes.
• Make lemon sized  balls out of the dough. Roll each ball into a circle with the help of rolling pin and rolling board or on kitchen platform. (Do not roll it too thin.)
• Roast it on the griddle from both sides till brown spots appear on them.
• Apply oil/ghee while roasting.
• Serve hot with butter or give it in tiffin with tomato ketch up.
  
  

Cabbage stir fry

Kobichi partoon bhajee
It's like a salad or कोशिंबीर  of cabbage/kobi. By stir frying the crunchiness of the vegetable is retained.

Ingredients
2 cups shredded cabbage
1/4 cup freshly grated coconut
salt to taste

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp udiddal
1/2 tsp chana dal
2-3 dry red chilies
4-5 curry leaves

Method

• Wash and cut the cabbage ( shred or grate it)
• Heat oil in a kadhai. Add tempering ingredients one by one. Add shredded cabbage,grated coconut and salt.
• Saute on a medium- hlgh flame for 2-3 minutes. (cabbage should not get burnt or turn brown,so adjust the flame and time accordingly)

viLi

                                                                                                                       विळी 

Moogagathi

sprouted green beans veggie
This is a semisolid type veggie. Typically prepared in konkan-Goa or Western Maharashtra. Use of coconut, cashews and kokum also establishes that.
Generally skin of the sprouted beans is removed completely by first soaking them in lukewarm water and then by washing them under the tap water. This way most of the skin is gone and the remaining is plucked  by hand manually. I don't do that for two reasons first, I believe that it is healthy and a good source of natural fiber and second,the process of removing skin is tedious and takes lot of time.There are variations like use of tamarind instead of kokum, using green chili instead of red etc. but the name remains the same 'moogagathi'. This is how it is prepared in our kitchen...

Ingredients
1 cup sprouted moog (green beans)

2 green chilies(slit)
few pieces of cashews
few small pieces of coconut 
1/2 tsp turmeric powder
2-3 kokum
salt and jaggery to taste

To be roasted in oil
1 tsp coriander seeds
4-5 peppercorns

To be ground
1/2 cup freshly grated coconut
with roasted coriander seeds and peppercorns

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
4-5curry leaves

Method

• Heat 2 cups water in a vessel. Add sprouted beans when warm. Add coconut pieces,slit chilies,cashew nuts and turmeric powder in it.
• Let the water boil on medium flame and beans get cooked. (check the beans in between so they don't get overcooked)
• Put lid on the vessel half covered or put a ladle in it so that the liquid won't spill out.
• Meanwhile roast coriander seeds and peppercorns in little oil. Grind it along with fresh coconut.
• Once the beans are cooked properly, add ground masala in it.
• Let it get mixed well. Moogagathi is ready for tempering now.
• Add salt, jaggery and kokum. Stir well. Take off the heat.
• Heat oil in a paLi and add tempering ingredients. As they splutter,pour it over the moogagathi. Cover with lid.
• Serve with rice or chapati.

capsicum-potato-paneer stir fry

Ingredients
2 capsicums
1 potato
1 tomato
3-4 paneer pieces
1tsp coriander seeds powder
1/2 tsp cumin seeds powder
1 tsp baDishep/aniseeds
Salt and sugar(optional) to taste
Tempering
oil
cumin seeds
1/2tsp turmeric powder
1 tsp chili powder

Garnishing
Chopped coriander leaves

Method

• Wash all the vegetables. Cut the capsicum and tomato and remove seeds. Cut all the vegetables lengthwise.
• Heat oil in a kadhai and add cumin seeds. As they sizzle add other tempering ingredients.Add baDishep.
• Add cut vegetables except capsicum and paneer. Add little salt and cover with lid.
• When potato is half cooked add paneer and capsicum with other powders. Toss them or mix delicately.
• Add more salt if required. Sprinkle some sugar(optional).
• Saute for a while.
• Garnish with chopped coriander.
  

Note
Capsicum is added after potato is half done as crunchy capsicum tastes better.

PoLpat-laTaNe/wooden roti roller-roller pin

lal mathachi bhajee

Lal math -a leafy vegetable, very easy and fast to cook.


Ingredients
1 bunch of lal math(approx. 2-3 cups chopped vegetable)
1/4 cup freshly grated coconut
salt to taste


Tempering
2 tsp oil
2 green chilies
1/2 cup chopped onion
2 tsp ginger garlic paste

Method

• Sort the vegetable. Pluck leaves and tender stems. Wash them thoroughly. Drain water and chop the vegetable.
• Chop the onion. Cut the chilies.
• Heat the oil in the kadhai. Add chilies. Fry them. Add onion and ginger-garlic paste. Fry till onion becomes soft.
• Add chopped vegetable,grated coconut. Cover with water in the lid. Let it cook for 4-5minutes.
• Once done ,add salt and mix well.
• Serve with bhakree or chapati/roti.