Yellow Moong Dal Khichdi.

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This is aclassic comfort food,easy to make as well as very healthy option for lunch or dinner. Best accompaniments to serve with this is Curd,pickle and papad.

Ingredients:

1/2 cup yellow Moong Dal (skinless)

1/2 cup Rice.

2 tbsp Green Peas.

1/2 tbsp Oil.

1 tbsp Ghee.

1/4 tsp Haldi powder.

1/4 tsp Asafoetida.

1/2 tsp Jeera.

1 tsp Lemon juice.

Salt to taste.

Method:

 

Mix rice and dal together,wash and soak for 1/2 hours,drain and keep aside.

In a thick bottomed pressure pan,heat oil,add jeera and asafoetida,now add drained rice, moong dal and green peas,add salt and haldi powder,mix well.

Add 3 cups of boiling hotwater,mixwell.

Cover and cook on high for 2 whistles,slower the flame and cook further till 3 more whistles.

Once the steam is released,open the lid add ghee and lime juice.Mix well.

Serve hot with  Curd,pickle and papad.

Happy Cooking!!!

Sameera

Schezwan Egg Noodles.

Ingredients:

1 packet Noodles.

1 tbsp Oil.

2 cups mixed vegetables finely shredded(Capsicum,spring onions,carrots,beans,cabbage)

2 Eggs (beaten)

2 tsp grated Ginger-Garlic

1 tbsp Chings Schezwan Chutney.

Salt and Pepper powder to taste.

Method:

Boil noodles as per instructions on the pack,drain and keep aside.

Shredd all the vegetables.keep aside.

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Beat eggs and keep aside.

Heat oil in a big wok/pan.

Add grated ginger garlic,stir for 2 minutes,add spring oninons stir on high flame for 2 mins.

Add all remaining vegetables ,Stir fry for 2 minutes on high flame.

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Add schezwan sauce and beaten eggs,mix well and stirfry till egg is cooked.

Add cooked noodles ,salt and pepper.Mix well.

Stir fry for 2 to 3 minutes.

Remove and garnish with chopped spring onion greens.serve hot with gravy of your choice.

Tip:Shredded chicken can also be added to this rice.

Happy Cooking !!!

Sameera.

Suran (Yam) Kaap

Kaap is a very common side dish made in most of the maharashtrian households.

They are made out of many vegetables like potato,sweet potato,raw banana,brinjal…

Here we have par boiled suran with kokum and salt,to remove itchiness of suran.

Goes well with anything,dal rice,kadhi rice…

Ingredients:

1/4 kg Suran (Elephant Yam).

4 Kokum.

1/4 cup rice flour.

Oil for frying.

Salt to taste.

For the masala

1 medium sized onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp haldi powder.

1 tsp black pepper powder.

Method:

Wash,deskin and cut suran into thin slices.In a bowl full of water add suran,salt and kokum,boil it for 7 minutes on medium flame.Drain and keep aside.(discard kokum)

 

Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala and salt on the suran slices.Leave it to marinate for 15 to 20 minutes.

 

Heat Oil in a frying pan.

Coat the marinated banana slices with  rice flour .

Shallow fry in the oil from both sides till crisp.

Drain on an absorbent paper to drain out excess oil.

Serve hot.

Happy Cooking !!!

Sameera.

Dalimbi Bhat/Valachi khichdi.(Bitter Field Beans Pulav)

Dalimbi bhaat also known as valachi khichdi is a Maharashtrian dish made in every household.

Its basically Pulav made with kadve vaal(Bitter field Beans) and rice flavored with goda masala(Kala masala).

Usually served with koshimbir,lonche and Papad.

Ingredients :

2 cups Rice.

3 cups Hot water.

2 cups kadve vaal.

1 cup thick Coconut milk.

1cup Onion finely chopped.

1 tbsp Ginger Garlic paste.

1 medium Potato (deskinned and chopped into big pieces )- Optional

2 tbsp Gheee.

2 Tamal patra.(Bay leaves)

1/2 tsp Jeera.

1/8 tsp Hing.

1 tsp Chilli Powder.

3 tsp Goda Masala.

1/4 tsp Haldi powder.

Salt to taste.

For Garnish :

1/4 cup freshly grated Coconut

2 tbsp Chopped Fresh Coriander leaves.

Method:

Kadve Vaal are easily avaialble in market.

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Wash and Soak Vaal overnight in 2 cups of water,next day drain water and keep for sprouting.

Deskin them.

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Soaked,sprouted and  deskinned Vaal are also available in market.

Wash and soak rice in water for 30 minutes. Drain and keep aside.

Chop potatoes and keep aside soaked in water.

Heat ghee in a thick bottom vessel, add tamal patra,Jeera and hing,stir fry 30 secs.Add chopped onions and ginger garlic paste,saute for 2 minute.

Add vaal and potatoes,saute well cover and cook for 2 minutes.

Add red chili powder,haldi powder and goda masala,mix well.

Reduce heat,Add rice and salt ,mix well.

Add coconut milk and  3 cups of hot water and bring to a boil.

Reduce flame ,cover and cook till rice is done.

Remove in a serving bowl. Garnish with freshly grated coconut and chopped coriander leaves.

Serve hot with pickle,raita and papad.

Happy Cooking !

Sameera.

Neer Phanas Kaap.

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This is one of my favorite side dish.Neer Phanas is also known as bread fruit.Mostly available in costal region of koksn,Goa,Kerala…

My mom has a huge tree of Neer Phanas in her back yard and we get a good yeild of Neer Phanas every year.

I am very fond of this vegetable,at times my mom courriers them to me to Mumbai.

Neer Phanas has a mild sweetness,which gives this dish a distinct flavour.

Here goes the recipe….

Ingredients:

1Neer Phanas (Bread Fruit)

1/4 cup rice flour.

Oil for frying.

Salt to taste.

For the masala

1 medium sized onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp haldi powder.

1 tsp black pepper powder.

Method:

Remove skin of neer phanas and cut into thin pieces lengthwise.keep them soaked in salt water for 10 minutes.Drain and keep aside.

 

Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala and salt on the neer phanas slices.Leave it to marinate for 15 to 20 minutes.

 

Heat Oil in a frying pan.Coat the marinated neer phanas slices with  rice flour .Shallow fry in the oil from both sides till crisp.

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Drain on an absorbent paper to drain out excess oil.

Happy Cooking!

Sameera.

Kesar Pista Sheera.

Sheera is one of the most favorite sweet dish made in every Maharashtrian household…

This is a little richer version of regular sheera,addition of kesar and milk masala gives a very festive flavor to it…

So here goes the recipe…

Ingredients:

1 Cup rava(roasted in 3 tbsp ghee)

3/4th Cup Sugar.

1 Cup milk.(Boiled)

2 tbsp ghee.

2 Bananas(over riped) chopped finely.

5 to 6 Cloves(lavang).

2 Pinch salt.

2 tbsp chopped dry fruit (cashew nuts, Charoli,almonds and pistachios)

2 tbsp Milk masala.

2 tspn cardamom (elaichi) powder.

Few strands of kesar.

Method:

Heat Ghee in a kadhai.Add rava and roast till it changes colour(  turns into light brown) ,stiring continuously.

Rava can be roasted in advance and stored in refrigerator.

Soak kesar in 1 tbsp warm milk.keep aside.

In a Kadhai heat 2 tbsp ghee.Add cloves and chopped banana.

Cook stiring continuously till babanas are cooked and turn golden in colour.

Add chopped dry fruits,save some for garnishing.

Add roasted rava and salt.Stir well.

Pour boiling hot milk on rava.

Stir.After the milk is completely absorbed in rava add sugar,milk masala and kesar dissolved in milk.

Stir well.Cover and cook till sugar melts completely.

Switch off the gas and add cardamom powder.

Stir well.

Remove in serving bowl and garnish With chopped nuts.

Serve hot.

Happy Cooking!

Sameera.

Kolambi sukka (Prawns Dry)

This is very easy to make prawns gravy,usually made dry to serve with bhakri…you can add little more water or coconut milk to make more gravy…

This dish has a unique taste of Malawani masala and Kokum.

Ingredients :

1 cup deveined, Cleaned and washed Prawns (medium size)

1/2 cup Onions finely chopped.

1 tsp Ginger-Garlic paste.

1 tbsp Malvani masala.(https://udarbharna.com/2012/09/12/malvani-masala/)

1/4 tsp Haldi powder.

2 tbsp Vatan.(https://udarbharna.com/glossary/)

3 Kokum.

1 tbsp Oil.

Salt to taste.

2 tbsp Coriander leaves, finely chopped.

Method:

Wash, deshell and devein the prawns and keep aside.

Add salt,haldi powder and malwani masala,mix well and keep aside.

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In a thick bottom pan,heat 1 tbsp Oil,add onion and saute till pinkish brown in colour.Add ginger garlic paste,stir and cook for a minute.

Add marinated prawns,mix well cover and let it cook for 5  to 7 minutes or till the prawns are cooked. Add little water if required as prawns will leave its own water.Add vatan and Kokum.

Once prawns are cooked ,remove the lid and cook till dry.

Garnish with chopped corriander leaves and serve hot with roti or bhakri of your choice.

Happy Cooking !!!

Sameera.