puraN poLi aaNi saajook toop

PuranPoLi is the epitome of a Maharashtrian woman's cooking skills [Probably, along with Ukadiche Modak]. I have made Puran Poli Gujarati (using toor daal) and Mangaloori style (Yellow colored due to turmeric powder) but I always postponed making traditional Maharashtrian Puran PoLi. Just the very idea appears very daunting to me! But I wanted to make Puran PoLi for my blog so I ventured out. I had to gather all my courage. This is my very first Marathi Puran PoLi and I do realize that in order to make Puran PoLi like my grandmothers used to make, I still have a looooong way to go. :-) But I wanted to share my efforts. So here it is -
For those who find making Puranpoli as daunting as I do, I have a little secret. If I can make it, so can you!!

I have quartered our family recipe and converted it into cups and spoons since it was easier for me to follow it that way than comprehend the metric measurement [Kgs and Gms]. My mom guided me through this process.

When I had blogged about "Kirla Chakko", Purnima had mentioned about "Kadge Chakko". For some reason, I couldn't remember eating it in my grandma's kitchen. So I asked my mom who shared this delicacy. The recipe is exactly similar to Kirla chakko.

Kadge Chakko

Jackfruit Curry

Ingredients

• 1 can of raw jackfruit, chopped to make about 2 cups
• 1/2 tsp turmeric powder
• 1 sprig curry leaves, torn
• 1/2 cup water
• Salt to taste
• 1 tbsp jaggery

Grind to a coarse paste

• 3/4 cup fresh coconut
• 5 byadgi chilies *
• 1 tbsp coriander seeds *
• 1/8 tsp fenugreek seeds *
• 1 tsp urad daal *
• 1 1/2 tsp tamarind pulp
• (The ingredients with * must be roasted before grinding with coconut and tamarind)

Tempering

• 1 tsp coconut oil
• 1 curry leaves, torn
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida

Method
1. Add jackfruit pieces, curry leaves, turmeric powder and water in a saucepan. Bring to boil. Switch the gas to low and let it cook till soft. Add more water if needed.
2. Grind the masala by roasting the spices and chilies. Make a coarse paste adding a little water as needed.
3. Add the ground masala to the cooked jackfruit mixture.
4. Add salt and jaggery.
5. Let the mixture cook on a low flame till it becomes dry.
6. Heat a small saucepan. Add all the ingredients for tempering.
7. Add the sizzling oil to the curry. Switch off the gas and cover with the lid immediately.

Note -
1. Since we are not using fresh jackfruit, soak the canned jackfruit for 3-4 hours before using  to remove the "can" taste of the veggies.
2. Do not use ripe jackfruit for this recipe.
3. This curry should have a dry consistency. So do not add too much water.

Source:  Enjoy Indian Food

I discovered Fresh Chow Mein noodles at Whole foods. It was by Annie Chun's and it was organic too. So I had to buy it. Its texture reminded me of Maggie noodles.  I followed the recipe on the back of the packet for "Chicken Chow Mein". Instead of chicken, I used tofu cubes.

 I tweaked the original recipe to our taste.

Here's what I did -

Tofu Chow Mein
Ingrdients

• 1 Annie Chun's Freshpak Chow Mein Noodles
• salt to taste
• 1/2 block of tofu, cubed

For Sauce - Whisk together and set aside

• 3 tbsp Soy Sauce
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tbsp tomato ketchup (I use Westbrae brand which does not use additional sugar)
• A pinch of black pepper, preferably freshly ground
• 1/2 tsp paprika for color

Vegetables

• 3-4 cups frozen mixed vegetables
• 1 big chunk of green cabbage, shredded
• 1 small red onion, thinly sliced

Tempering

• 1 tbsp oil
• 1/2 tbsp minced garlic
• 1/2 tbsp minced ginger

Garnish

• Freshly ground black pepper - as needed
• 1 spring onion, thinly cut greens

Suggested accompaniment
Green chilies in vinegar

Method
1. In a wok or pan, heat oil. Add ginger, garlic. Saute for 1 minute.
2. Add thinly sliced onion. Saute for 1 minute.
3. Add shredded cabbage. saute for 2 minutes. Add salt to taste.
4. Now add frozen veggies - I used them right from the freezer. Let them thaw as you continue to cook.
5. Let the veggies be completely thawed. It may take about 7 - 10 minutes on a high flame.
6. Now add noodles. Add sauce and 1 cup water. Let the noodles absorb the liquid and get all the flavor.
7. Continue cooking when they are nicely incorporated with veggie and sauce. Add tofu chunks. Mix while taking care not to break noodles or tofu.
8. Switch off the gas.
9. Garnish with black pepper and spring onion.
10. Serve with Green chilies in vinegar

Note-
1. The original recipe calls for sauteing the noodles in 1 tbsp of oil for 1 minute in a separate pan, before adding to the veggies. I avoided this step to save on extra 1 tbsp of oil.
2. I am known to add an insane amount of vegetables in my noodles and rice preparations. Please adjust to your own likings.
3. My mixed veggie packet had green peas, carrots, green beans, yellow corn. You could easily add bamboo shoots, baby corn, mushrooms etc.

Source: Enjoy Indian Food

Olympics is going on in London. Though, I hardly find any time to sit and watch, some sports legends are just larger than life. Michael Phelps, Serena Williams, Gabbie Douglas of the United States, Saina Nehwal, Gagan Narang, Vijay Kumar,  Mary Kom of India, Yusain Bolt of Jamaica, Andrew Murray of Great Britain - They all are heroes. I cheered, hoped and bit my nails whenever I watched or read about them. But only one person, while doing what he does the best, left me speechless and spellbound was Oscar Pistorius of South Africa. You are a winner, Oscar! Kudos to your tenacity.

Alrighty, let's go to the recipes. I receive Tarla Dalal's recipes every week in my email. I generally just save the recipes to browse later. Some time back, I received "Darbari Daal" which sounded interesting. However, when I was actually cooking, I was not in a mood to turn the computer on and check the recipe. I went on creating my own darbari daal based on whatever I remembered and whatever was available in the pantry and fridge.

Tarla Dalal's real recipe is here for reference.

Darbari Daal

Ingredients

• 1/2 cup toor daal
• 1/4 cup masoor daal
• 2 tbsp plain yogurt
• salt to taste
• 1 tsp garam masala
• 1 tsp paprika or mild chili powder

Tempering

• 1/2 tbsp oil
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 tbsp kasoori methi
• 1/2 tbsp ginger-garlic paste
• 1 small onion, finely chopped
• 1 small tomato, finely chopped

Suggested Accompaniment

Onion Kulcha

or

Plain Paratha

or

Jeera Rice

Method

1. Pressure cook daal mixture and mash and set aside.

2. Heat oil in a saucepan. Add cumin seeds, asafoetida and turmeric powder.

3. As they splutter, add onion. Saute for 2 minutes. Now add ginger-garlic paste and saute for 1 minute.

4. Now, add tomato, kasoori methi. Saute for 2 minutes.

5. Stir in yogurt and saute for 5 minutes.

6. Add garam masala, paprika, cooked daal, salt. Add 1/4 cup water.

7. Simmer.

Note-

1. This daal should be thick.

 

Source:  Enjoy Indian Food

I love to try out these different combinations of vegetables that are staple in the Gujarati Cuisine. Let's savor round eggplants with valor - valpapdi today.

Vaalor Ringna nu Shaak

Indian string beans with Eggplants

Ingredients

• 2 cups vaalor/vaalpapdi, strings and both ends removed, halved and torn into bite sized pieces
• 1 longish or 2-3 round eggplants, chopped
• salt to taste
• 1/2 cup water
• A pinch of sugar
• 1/2 tsp paprika or mild chili powder
• 1 tbsp coriander-cumin powder/dhana jiru

Tempering

• 2 tsp oil
• 1/2 tsp sesame seeds
• 1/4 tsp ajmo/owa/ajwain
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 2 tsp ginger-green chili  paste

Garnish

• 1 tbsp chopped cilantro (optional)

Method

1. Rinse, cut and set veggies aside.

2. Heat oil in a pan/kadai. Add all the tempering ingredients. Saute ginger-chili paste for 1 minute.

3. Add vegetables, chili powder and coriandercumin powder.

4. Add water. Cover with a lid and let it cook for15-20 minutes on medium flame. Keep checking in between so veggies aren't burnt.

5. Add more water if needed. Add salt and sugar after veggies are cooked.

6. Serve with rotla or thepla.

7. Garnish with chopped cilantro if desired.

Note -

1. Keep a little gravy to this preparation. So you may need to add more water after veggies are cooked. But be sure not to make it too watery.

 

Source: Enjoy Indian Food

Moong or chora daal vadies give a protein boost to the simple vegetables.

Ringna Vadi nu Shaak

Eggplants with vadies

Ingredients

• 7 small eggplants, sliced
• 1/2 cup mag or chora vadies
• 1/2 tsp paprika or mild chili powder
• 2 tsp coriander-cumin powder
• 1 tsp jaggery or 1/2 tsp sugar
• 1/2 cup water

Tempering

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 tbsp ginger-green chili paste

Garnish

1 tbsp chopped cilantro

Method

1. Heat oil in a pan. Add all the tempering ingredients. Saute for 1 minute.

2. Add vadies and saute for 2 minutes.

3. Now add eggplants and all the powders. saute for 2 minutes.

4. Add water. Cover with a lid. Let it cook on a medium heat for 10-5 minutes till eggplants and vadies are soft.

5. Check from time to time so the eggplants are not sticking to the bottom of the pan. Add more water if needed.

6. Add salt, sugar or jaggery.

7.Garnish with cilantro.

Note -

1. Keep a little gravy but do not make it too watery.

2. A potato can also be added to the above preparation.

3. Traditionally, vadies are fried in tablespoon ful of oil separately before adding to the curry. I tried to save the oil and hence, the calories. ;-D

 

Source :  Enjoy Indian Food

A simple stir fry with cabbage, ginger and leeks.

Kobij nu aaduwalu shaak
Cabbage with ginger
Ingredients

• 1 small cabbage, shredded
• 1 stalk of leek, chopped
• salt to taste
• A pinch of sugar
• 1/2 tsp mild chili powder/paprika

Tempering

• 1/2 tbsp oil
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1/2 tbsp grated ginger

Suggested accompaniments
Rotla
or
Thepla

Method
1. Heat oil in a nonstick kadai. Add all the ingredients for tempering. Saute for 1 minute.
2. Add cabbage and leek stalk. Saute for 5 minutes.
3. Add paprika, salt, sugar. Keep on sauteing sprinkling water in between if needed

Note -
1. Instead of leeks, you can use 2 stalks of spring onions.
2. Sometimes I prepare the same shaak using"Savoy Cabbage".

Source :  Enjoy Indian Food

This pickle is made with the freshest, recently harvested ginger. If you use old ginger, the pickle may taste spicier and more pungent. It does have a bite due to ginger, whether it's new or old.

Navu Aadu nu Athanu

New Ginger Pickle

Ingredients

• 1 knob of freshly harvested ginger, peeled & minced or grated
• salt to taste
• 1 or 2 lemons, freshly squeezed

Method

1. Mix all the ingredients.

2. Adjust lemon juice so the ginger pieces are covered with lemon juice.

3. Store in an airtight glass bottle or jar. Refrigerate.

Note -

1. This pickle comes handy while making any chutney that requires ginger. Just take a spoonful or so from the jar and add to your blender. Just make sure that the spoon your are using to dip in the jar is clean and dry.

2. This pickle is also considered good for any indigestion problems.

3.If you grate the ginger, lots of juice comes out. Do add that juice to the pickle. If you are going to chop instead of grating, please make sure that the ginger is very finely minced.

 

Source :  Enjoy Indian Food

My mom and her friends meet and dine, at least once a year, at Samrat - a vegetarian restaurant in Churchgate. Every single time, mom and all aunties order a Gujarati thali. I, as always,  am very curious to know what exactly was served in that thali. This time, I discovered - along with the usual suspects - it was "boondi chaas" - flavored buttermilk with boondies floating. Well, I had to try it myself. So here's my version.

Boondi Chaas
Flavored Buttermilk
Ingredients

• 1 1/2 cups plain yogurt
• 1 1/2 cups drinking water, preferably chilled
• 1 tbsp ginger, peeled & chopped
• 3-4 mint leaves, fresh
• 1 green chili (optional)
• 1/4 cup chopped cilantro
• 1/2 tsp chaat masala
• 1/2 tsp cumin powder
• 1/4 tsp coriander powder
• 1/2 tsp sugar
• salt to taste

Garnish

• 1 tbsp salty boondi per serving

Method
1. Blend all the ingredients except boondi in a blender
2. Refrigerate till ready to serve.
3. Just before serving, pour in the serving glasses and add 1 tbsp boondi per glass.

Note -
1. I used fat free yogurt. Full fat yogurt will give a richer flavor.
2. Adjust water according to thick or thin consistency.
3. Use drinking water since we are not going to boil this dish.
4. My proportion of cilantro and mint gave a light green hue to this "chaas". If you want deeper green color, increase the amount of cilantro.
5. Do not use dry mint or cilantro.
6. Chaat masala has rock salt in it so adjust salt accordingly.
7. Boondi are generally available at your local Indian stores.
8. Do not use sweetened boondi for this recipe.

Credits
Samrat
Prem Court, Jamshedji Tata Road, Churchgate , Mumbai

Source:  Enjoy Indian Food

Mysore Masala Dosa with Tomato Methamba, Garlic Curry Hummus, Green Chutney & Sambar

This is my husband's most favorite dosa. I like to call it "Origami Dosa" as you gently fold the crisp dosa right on the tawa. Generally green or red chutney (depending on the restaurant you visit) is smeared inside. A dollop of potato masala is added. If you want a special touch, you can fry the dosa using ghee to make sumptuous "Ghee Mysore Masala Dosa".

Since I wanted to take a picture for my blog, I went a little overboard and served my Mysore masala dosa with four accompaniments. However, I must confess that, generally I serve it with just sambar and green chutney.

Mysore Masala Dosa
South Indian Crepe with Potato Mash - Mysore style
Ingredients

• 1 recipe Dosa Batter
• 1 recipe Potato Masala/masala doshyachi bhaaji
• 1 recipe any chutney of your choice
• Oil or Ghee/clarified butter to toast

Suggested Accompaniments

• Hotel Sambar
• Chutney

Method
1. Heat nonstick pan/tawa.
2. Add a ladleful of batter and spread it quickly to make a big circle.
3. Drizzle some oil or ghee - if using around the dosa edges. Cover. Let it cook on the medium heat.
4. Lift the cover. If the dosa seems to be cooked, smear the green chutney all over.
5. Add a dollop of potato masala in the center.
6. By now the edges of the dosa around the circumference should be crisp and almost curling up.
7. This is the indicator that the dosa is ready to be folded.
8. With a wooden spatula, fold all the three sides - one at a time - to form a perfect triangle.
9. Serve it on the serving plate so the folds are not visible.
10. Serve with sambar and chutney of your choice.

Note -
1. You can also smear ghee/clarified butter before smearing chutney to make it richer in taste.
2. After dosa is made, I always clean the nonstick pan with a clean towel to get rid of all the crumbs or marks.
3. Sometimes instead of smearing any wet chutney, I smear Molgapodi, pudi chutney or any dry chutney of your choice. Just make sure that the chutney is not too watery.
4. These days, instead of using coconut in the chutneys, I have started using garbanzo beans from the can.

Source:  Enjoy Indian Food

Once I had gone with my friend to visit her grandmother. My friend's aaji's house was near Pune. For lunch, aaji had made delicious daalichi amti. One unique thing that I noticed immediately was that the aamti was flavored with olya kaandyachi paat or spring onion greens. It was so different and delicious. Aaji had a little garden in her backyard and she shared that she would add the fresh herbs to the daily daal and each herb added its own unique flavor.

My friend's aaji's Daal was my inspiration when I decided to add chives from my backyard to my daily daal. Chives has a mild flavor - kind of a cross between garlic and onion. So it worked perfectly with my daal.

Chives Daal

Daily Daal with Chives

 

Ingredients

• 3/4 cup toor daal
• 1/2 tsp tamarind pulp
• 1 tsp jaggery
• salt to taste

Tempring

• 2 tsp oil
• 4-5 fenugreek seeds
• 1/4 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
• 1/4 tsp cumin seeds
• 3 garlic cloves, chopped
• 2 tbsp minced chives greens
• 1/2 tbsp goda masala
• 1/2 tsp paprika

 

Method

1. Pressure cook toor daal and keep aside

2. Heat oil in a saucepan.

3. Add all the seeds. Add garlic cloves and chives greens. Saute for few minutes. Now add goda masala and paprika. Saute again for 1 minute.

4. Add  cooked & mashed toor daal & water as needed to adjust the desired consistency.

5. Now add salt, tamarind and jaggery. Bring to boil.

6. Switch gas to low and let it simmer - stirring in between - for at least 10 minutes.

7. Garnish with more chives greens if you like.

 

Note

1. Do not make this daal watery.

2. Similar daal can be made using garlic greens or onion greens.

3. As a variation, you can add mixed daals instead of using just toor daal.

 

Source:  Enjoy Indian Food

I got introduced to this Watermelon-Rose syrup combo after my marriage. My MIL makes two types of these watermelon-rose drinks especially on the hot, sweltering summer days in India.

Tarbuj Rose Sharbat
Watermelon-Rose Syrup Drink
Ingredients
A small chunk of watermelon, cut into bite sized pieces
2 tsp rose syrup per glass
Ice-cold water

Method
1. Place bite sized watermelon pieces in tall serving glasses.
2. Pour Rose syrup per glass.
3. Pour ice cold water and stir.
4. Serve immediately with a tall spoon and a straw.

Note -
1. Garnish with mint if desired.
2. You can use a melon scooper to make small watermelon balls.

Source:  Enjoy Indian Food

My Vegan co-worker wants to learn some Indian cooking with me. So I am trying to veganize some of my recipes. Before we actually cook together, I would like to make those dishes, taste them, take notes and be confident that they would work for my friend. So this is my first attempt at making a Vegan dessert by replacing milk with non-dairy milk.

When thinking about Vegan Indian desserts - without tweaking anything - I can think of Puran PoLi and Ukadiche Modak which are totally vegan. Of course they are served with clarified butter/toop/ghee, but if you hold that off, these are vegan desserts. But I don't think that we have that much time to make Puran PoLi or Modak. So I thought of tweaking my Shevyachi Kheer recipe.

I went to the Whole Foods to check out the "non-dairy" milk. There were plenty of options which made me dizzy. Rice Milk, Soy Milk, Almond Milk, Hemp Milk, Oats Milk. Finally I decided to use "Almond Milk" thinking we use almond slivers in many Indian desserts so it may work ok.

When I tried the recipe, I was pleasantly surprised to see the result. I was feeling a bit adventurous that day so instead of sugar, I used "Agave Nectar".

Vegan Shevyachi Kheer
Vegan Vermicelli Pudding
Ingredients

• 1/2 cup roasted vermicelli
• 3 cups almond milk
• 2 tbsp agave nectar (or sugar if you desire)

Crush to powder
3-4 Green Cardamoms, peeled

Method
1. In a heavy bottomed saucepan, roast vermicelli lightly on a low flame.
2. Add almond milk. Bring to boil while stirring continuously.
3. Add agave nectar or sugar and crushed cardamom powder.
4. Simmer for few minutes.
5. Serve warm.

Note -
1. If made too much in advance, vermicelli may soak up all the almond milk. In that case, add some more almond milk and adjust agave nectar/sugar accordingly.
2. You can use more agave/sugar if you want your kheer to be sweeter.
3. I like to keep some liquid in my kheer. But if you want you can decrease the amount of almond milk and make thick pudding.
4. If you like, you can also add some raisins and almond slivers. Roast them before roasting sevya and let them plump up in the almond milk.
5. 1 tsp sugar =  1 1/4 tsp Agave Nectar. So use it accordingly.
6. For making Indian desserts, I buy vermicelli from the local Indian stores.

Source: Enjoy Indian Food

I use Rainbow Chard regularly in my American kitchen. It's easily available at the supermarket. It is very beautiful to look at as each leaf has a different color. and most importantly, this leafy greens does not have any strong, unique flavor or rough texture. So it can be used in any recipe without any issue. I was planning to make bhaaji very similar to Shepu chi bhaaji that I had blogged earlier. However, as all homecooks know, we change, twist, tweak the recipes based on the ingredients available in the pantry. So I changed this recipe very slightly. You can follow exactly same recipe as Shepu chi bhaaji for a variation.

Rainbow Chard chi Bhaaji
Ingredients
1 bunch rainbow chard, rinsed, chopped
1/4 cup yellow moong daal, soaked for 2-3 hours
salt to taste
2 tbsp roasted unsalted peanuts powder/daaNyache kooT
1 tbsp roasted sesame powder (Optional)

Tempering
2 tsp oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/2 tsp turmeric powder

Method
1. Soak moong daal for 2-3 hours. Drain.
2. Heat oil in a saucepan/kadai. Add garlic. Saute for 1 minute. Add onion and turmeric powder. Saute till onion is soft.
3. Now add drained moong daal. Saute for 2 minutes.
4. Add chopped chard. Stir fry. Sprinkle some water drops.
5. Cover with a lid. Pour water on the lid. Let it cook. Check from time to time to make sure that the bhaaji is not sticking to the bottom of the pan. Sprinkle few drops of water if needed to prevent burning or sticking.
6. When bhaaji is cooked and wilted, add peanut powder, salt and sesame powder if using.
7. Saute till there is no water. Serve hot with chapati or bhakri.

Note -
1. Every moong daal grain should be seen and it should not be a mush.
2. Regular red or green chard can also be used. I prefer rainbow chard since it has many colors.

Source: Enjoy Indian Food

When Barbara @Andrews McMeal Publications asked me if I would like to review a new Indian book "Quick-Fix Indian: Easy, Exotic Dishes in 30 Minutes or Less by Ruta Kahate, I accepted the offer very happily. After all, I love to read cookbooks like storybooks. They are even my own bedtime books. So I was happy to receive a new book. In a few weeks, I received the book by mail.

Ms. Ruta Kahate is a best selling author of "5 spices, 50 dishes". She ran a cooking school in california. She loved to make everything from scratch. But when her two daughters were born , she wanted to tweak the recipes and make them simpler. That's when she discovered her own shortcuts and convenient techniques.  Ruta provides a shopping list for a well stocked pantry for a busy homecook.

All the recipes of this book are quick and easy to follow (Instant Biryani, anyone?) Of course Ruta admits that this isn't 2 minute Biryani recipe but the overall time is substantially reduced and hence it's relatively "instant".

I tried her pickled cucumber recipe which we enjoyed.

If you ask me what I had wished more from this book? then my answer would be some colored photographs would have made this book more vibrant.

Pickled Cucumber Salad
From Quick Fix Indian - Easy, Exotic dishes in 30 minutes or less by Ruta Kahate
Ingredients
2 medium cucumbers, peeled
2 medium carrots, peeled
2 medium green Serrano chilies, deseeded, chopped into thin rounds
1 tbsp minced cilantro
3 tbsp freshly squeezed lemon juice
salt
1/4 tsp sugar

Method
1. Slice cucumbers and carrots in thin rounds
2. Mix all the ingredients using your fingers.
3. Let it sit in the refrigerator at least for 10 minutes before serving.

Credits
Quick Fix Indian - Easy, Exotic dishes in 30 minutes or les by Ruta Kahate

Source: Enjoy Indian Food

Call it "Kaachrya", "Kaap" or "Fodi", these shallow fried vegetable fritters add a delicious twist to the daily simple meal. Serve it with rice and simple daal (VaraN, Daali Tauy or Daalichi Amti)

Arvichya Kaachrya

अरवीच्या काचऱ्या 

Taro Roots Fritters - Shallow Fried

Ingredients
1 medium arvi/maadi/aLaKund/Taro Root

1/4 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp chili powder
salt to taste

For dredging
1 tbsp rice flour + 1 tbsp fine rawa

Oil for shallow frying

Suggested Accompaniment
Plain Rice
Daal

Method
1. Peel the root, clean and dry completely. It's little slimey.
2. Cut into thick rounds.
3. Sprinkle salt, chili powder, asafoetida and turmeric powder.
4. Dredge into rice flour and rawa mixture.
5. Heat a tawa or pan.
6. Shallow fry on both sides adding oil as necessary.
7. Drain on a kitchen napkin before serving.

Note -
1. You can add little chili powder, salt in the rice flour mixture to give an extra taste.
2. Any root vegetables like potato, yam, sweet potato or even eggplants, raw tomatoes, bitter gourd, breadfruit , mushrooms can be used for making these fritters.

Source:Enjoy Indian Food

What is "Kolhapuri" in the good, old koshimbeer - you might ask? Well, I agree - Koshimbeer is a koshimbeer after all. But over the years, I have collected so many recipes from friends and family, that I use my own prefixes and suffixes to differentiate. Now, when we make Koshimbeer, we don't add chili powder in it - so that's one factor which stands out in today's recipe.

Kolhapuri Koshimbeer
कोल्हापुरी कोशिंबीर
Ingredients
1 carrot, peeled & grated or chopped
1 small cucumber, peeled & chopped
1 small white daikon radish/muLa, peeled & grated or chopped
1 small bunch of VaLutli Methi
1 cup yellow corn, steamed and cooled
1/2 of small red onion chopped
1 tomato, chopped

salt to taste
Generous pinch of chaat masala (as desired)
1/2 tsp chili powder
1 lemon, freshly squeezed

Method
1. Prepare the veggies by peeling/chopping/grating.
2. Mix all veggies together.
3. Add salt, chaat masala, chili powder.
4. Squeeze fresh lemon
5. Mix well. Serve as an accompaniment

Note -
1. Chaat masala has rock salt so adjust salt accordingly.
2. Instead of yellow corn, freshly shelled green peas can also be used.


                                                                                                                                                                                  Source: Enjoy Indian Food

A simple cluster beans stir fry - made South Canara way! This used to be a staple at my grandmother's house along with daali tauy and sheeth (plain rice) for a simple shivrak (vegetarian) meal for Monday.

Mitkasange Upkari

Cluster Beans - Konkani Style

Ingredients

2 cups cluster beans cut into 2" pieces

salt to taste

Tempering

2 tsp coconut oil

1/2 tsp mustard seeds

1/2 tsp asafoetida

2 red chlies, halved

Garnish

1 tbsp Freshly scraped coconut

Method

1. Heat oil in a saucepan. Add the ingredients for tempering.

2. As they sizzle, add cluster beans. Saute for 3 minutes.

3. Cover with a lid. Pour water on the lid. Let it cook on a medium flame til soft.

4. Garnish with coconut.

Note -

1. You can use other oil of your choice.

2. I limit our intake of coconut and use it very less. But traditionally more coconut is added.

Source: Enjoy Indian Food

Mom makes this bhaaji for the fasting days.

BhopLyachi Bhaaji

Pumpkin-Peanuts Stir Fry

Ingredients

1/3 cup raw peanuts, soaked in water for 2 hours

1 piece of pumpkin or 1 small butternut squash, peeled, cut into cubes - approx = 3 cups

salt to taste

Tempering

2 tsp ghee/clarified butter/toop

1 tsp cumin seeds

2 green chilies, slit

Garnish

1 tbsp scraped coconut

Suggested Accompaniment

Rajgiryachi Dushmi

Yogurt

Method

1. Soak raw peanuts (preferably from Indian stores) in water for 2 hours, drain and set aside.

2. Heat ghee in a saucepan.

3. Add cumin seeds and green chilies. As they sizzle, add peanuts. Fry for 2 minutes.

4. Add squash or pumpkin pieces. Saute for 5 minutes.

5. Cover the saucepan with a lid. Pour water in the lid. Let it cook on a medium flame till squash pieces are cooked.

6. Add coconut to garnish.

7. Serve with yogurt.

Note -

1. You can add 1 tsp grated, peeled ginger in tempering for a refreshingly different flavor

Source: Enjoy Indian Food

I had one more recipe for Kolhapuri Chicken Curry in my draft. I had promised many readers that I would post it soon. So here it is -

Kolhapuri Chicken Rassa
Chicken Curry kolhapuri Style

Ingredients

• 1 1/2 lb boneless chicken, cut into bite sized chunks
• 6 baby potatoes, halved
• 1/4 cup yogurt (optional)
• 2 tsp ginger-garlic paste
• 1 tsp Kolhapuri masala/chutney

Grind to a smooth paste

• 3/4 cup coconut, roasted till brown
• 1/2 cup sliced onion, fry using oil till brown
• 1 tbsp Kolhapuri Masala (Use more if you dare!!:-D
• 1/4 cup cashews, unsalted & raw, roast for 2 minutes
• 1/4 cup sesame seeds, roasted
• 1 tbsp white poppy seeds, roasted
  

Tempering

• 1 tbsp oil
• 2 tbsp onion, chopped
  

Garnish

• 1 tbsp minced cilantro (optional)
  

Suggested accompaniment

• Lemon wedges, raw red onions
• Ghadichya PoLya

Method
1. Marinate chicken and potatoes with yogurt if using and ginger-garlic paste and Kolhapuri masala. Refrigerate till ready to use.
2. Roast and grind the onion, coconut and other ingredients. Grind to a smooth paste adding little water.
3. Heat oil in a pressure pan or handi.
4. Add onion and saute till onion is soft.
5. Add marinated chicken & potatoes. Saute for 10 minutes.
6. Add ground coconut masala paste. Fry for 5 minutes.
7. Add 2 cup water. Bring to boil.
8. Cover the pressure cooker lid. Pressure cook for 3-4 whistles.
9. Let the pressure drop of its own. Open the lid. Add salt and let it simmer for 5 minutes.
10. Garnish with cilantro if using.
11. Serve with suggested accompaniment


Note -
1. You can adjust the consistency of this curry to your liking. Make it dry or watery by adjusting the water content.
2. I use yogurt as a marinade for chicken. You can skip it if you don't want.

Source: Enjoy Indian Food