Rishi Chi Bhaji.

In Maharashtra this simple vegetable,is made on Rishi Panchami.

Rishi Panchami is the fifth day, the next day after Ganesh Chaturthi in Bhadrapad month of the Lunar calendar. It is a traditional worship day for Sapta Rishi.

This vegetable is made using seasonal vegetables and tubbers .The vegetables that are used are the ones where ox is not used for the farming. It is also cooked in simple way without adding any spices as cooked by rishis….hence the name “Rishi Chi Bhaji”.

Time consuming recipe as lots of vegetables needs to be cleaned and chopped….But the taste is worth every effort.

Here goes the recipe…

Ingredients:

2 cups Lal Math (Amarnath ) leaves with tender stems, washed and chopped finely.

1 cup Aloochi paan/ Colocasia  leaves with tender stems, washed and chopped finely.

1 cup Stems of Lal Math washed,peeled and cut into peices.

1/2 cup, Padwal (snake gourd)chopped.

1/2 cup,Lal Bhopla (Red pumpkin ), peeled and chopped.

1/2 cup Bhindi ( Lady’s finger )Chopped.

1/2 cup Kakdi (Cucumber) peeled and chopped.

1/2  cup Ratalu (Sweet Potato)peeled and chopped.

1/2 cup Green Peas.

1/2 cup Raw peanuts soaked for 2 hours.

6 peices of tender Corn on cab.

3  green chillies

1/2 cup coconut, freshly grated.

2 tbsp Ghee.

1 tbsp tamarind pulp.

1 tsp Jagery..

Salt, as per taste.

Method :

Heat ghee in a thick bottomed pan.

Add chopped green chillies,followed by chopped leafy vegetables .Mix well and add all the remaining vegetables.

Add salt and grated coconut .

Add 2 cups of water.Mix well with light hand.

Cover and cook for 25 to 30 minutes ,stirring lightly in between.

Check if all the vegetables are cooked.

Add tamarind pulp and jagery.

Cook for another minute or so.

Remove in serving bowl and serve hot with puri or bhakri.

Sameera.

Pav Bhaji Toast

Crispy Pav Bhaji Toast is the latest favourite in my kitchen.Its easy to make and very flavourful.The vegetables mixture which is used to make the toast can also be used as a stuffing to make pav bhaji paratha.

Today I have used capsicum along with boiled potatoes,any other vegetable like boiled peas or sweet corn,grated carrots or thinly diced beans can also be used.

So here goes the recipe.

Ingredients :

4 slice Bread (white/Brown/Multi grain ).

2 Boiled,deskinned  and mashed Potatoes.

1 Onion finely chopped .

1 Capsicum finely chopped.

1Green chilli finely chopped.

1 inch Ginger finely grated.

1 tsp Red Chilli powder.

1 tsp Dhana Jeera powder.

1 tbsp Pav Bhaji Masala.

1 tsp Lemon juice .

1 tbsp roasted sesame seeds.

1 cube Cheese grated.

Salt to taste.

Oil for greasing.

Method :

In a plate Mix all the ingredients except bread and oil.

Apply the prepared mixture on one side of bread,spreading evenly.

Sprinkle roasted sesame seeds on top.

Prepare all the breads in same manner and Keep aside.

Heat a non stick griddle,brush with little oil,place bread on the griddle with vegetable mixture side down,cook till the mixture turns nice and crisp.

Turn and cook on slow flame till the bread becomes crisp.

Remove and cut into triangles,garnish with grated cheese.

Serve immediately with ketchup or green mint chutney.

Happy Cooking!!!

Sameera.

 

 

Dadpe Pohe

I am just back from vacation in Delhi,was staying with my childhood friend Mrs Smita Panth,who is an awesome cook….I used to wake up every morning to smell of some awesome breakfast being prepared…Was introduced to this different version of dadpe pohe in her kitchen.

There is one more version of dadpe pohe on my blog…recipe by my another friend,I loved both the versions.

https://udarbharna.com/2017/05/17/dadpe-pohe/

Dadpe pohe is a typical Maharashtra breakfast dish,made with thin/thick poha and freshly grated coconut.There is no cooking involved in this recipe.all the ingredients are mixed together and tempered.For best result use basmati poha.Here goes the recipe…

Ingredients :

2 cups jada Basmati poha.

1/2 cup Onion finely chopped

1/4 cup Coconut freshly grated.

2 green chillies finely chopped.

1tbsp Coriander leaves finely chopped

1 tsp Lemon juice.

1 tsp Sugar

Salt to taste.

For Tempering:

1 tbsp Oil/Ghee

1/2 tea spoon mustard seeds

1/4 tspn Jeera

a pinch of Asafoetida.

6 Curry Leaves.

Method:
Wash and soak poha in water for 2 minutes.Drain and squeeze out all the excess water add chopped onions,grated coconut ,chillies,coriander leaves,lemon juice,sugar and salt.Mix well.
Heat oil/ghee and make tempering.
Add to the prepared Poha,Mix well.
Serve immediately.
Happy cooking !!!
Sameera.

Golyachi Aamti (Besan koftas in coconut curry)

Malvan being a coastal area, coconut is used mostly in everything,our curries are made mostly in coconut milk, and any of this curry when combined with rice is a combination to die for.

This dish is also a coconut based gravy which has koftas known as Gole in Marathi made up of Besan and has a distinct flavour of ginger.

Goes well with everything but best with rice.

Ingredients:

For Gole (Koftas)

1/2 cup Besan.

1 small Onion chopped.

2 Green chillies finely chopped.

1 inch Ginger finely chopped.

2 tbsp Coriander leaves finely chopped.

1 tsp Coriander seeds crushed.

Salt to taste.

Pinch of Baking Soda.

For the Gravy:

1 small Onion chopped.

1/4 cup grated Coconut.

1 cup Coconut milk.(Refer Glossary)

6 Peppercorns.

1/2 tbsp Tamarind pulp

2 tbsp oil

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:

Mix all the ingredingre for Golas by sprinkling some water,forming a consistency of dough.keep aside.

Grind all the masala ingredients to a fine paste.keep aside.

Grind together grated coconut,peppercorns and half chopped onion to a fine paste.keep aside.

Heat oil in a kadhai.Add remaining half chopped onion,let it turn brown.

Add masala paste,fry well,add ground coconut and onion paste,add salt.Mix well,add 1 cup water and let it come to boil.

Now lower the flame and drop small marbke size golas (koftas) of prepared Besan dough in the gravy.

Let them cook for 5 minutes,once cooked the goles(koftas)will start floating on top of the gravy.

Add tamarind paste.Mix well.

Add coconut milk.Mix well.

Remove in serving bowl.

Serve hot with steam rice or bhakri of your choice.

Tip-Dont boil the gravy after adding coconut milk.You can use fresh coconut milk or maggi coconut milk powder.

Happy Cooking !!!

Sameera.

Neer Phanas Kachrya (Bread fruit Vegetable)

In continuation to my posts from my mom’s house in Goa,today’s specialty was Neer Phanas Kachrya.

Neer Phanas is also known as bread fruit.Usually we make kaaps as side dish from it.

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.

Today for the first time I tried this dish, usually kachrya are made from potatoes,which are die for tasty,but this dish was also equally yummy.Neer Phanas has mild sweetness,which gives this dish a distinct flavour.

This dish goes very well with meetha dal and rice,though I can have it on its own also.This dish requires little extra oil.

Here goes the recipe….

Ingredients:   

1Neer Phanas (Bread fruit)washed,peeled and diced thinly.

2 tbsp Oil.

1/2 tsp Mustard seeds.

1/2 tsp Jeera.

1/8 tsp Asfoetida.

1 tsp Red Chilli powder.

1 tsp Dhana Jeera powder.

1/2 tsp Haldi powder.

Salt to taste.

1/2 tsp Chat Masala.

Method:

In a thick bottom pan heat oil.

Add mustard seeds,let it splatter add jeera and asafoetida.

Add diced neer phanas ,red chilli powder,dhana jeera powder,sakt  and haldi powder,mix well.

Dont add water,mix well ,cover the pan and cook on medim heat let the neer phanas cook,stir once or twice in between.it takes not more than 5 minutes to cook.

Add chat masala and mix well.

Remove in a serving bowl and serve with dal rice or roti.

Happy Cooking !!!

 

Vali chi Bhaji (Long Beans Vegetable)

Presently I am in Goa,at my mom’s house,she has a well cultivated terrace garden which has variety of fruits and vegetables.Vali or long beans is one of  the vegetable grown abundantly in her garden.

Usually these beans are not cut but broken into 1 inch peices with hand and the tender seeds are also used for making vegetable.

This is a simple vegetable made using green chillies and coconut,which goes very well with chapati,bhakri or simple plain Dal rice.

Potatoes or sweet potatoes are also added to these beans .

Ingredients:

2 cup Vali (long beans) washed,and broken into 1 inch pieces.

1  Onion finely chopped.

2  Green Chillies  (cut into peices)

1 tsp Mustard seeds.

1/4 tsp Asafoetida.

1/2 tsp Turmeric powder.

2 tbsp grated Coconut.

1/4 tsp Sugar.

1 tbsp Oil.

Salt to taste.

Method:

Heat oil in a pan,add mustard seed and asafoetida.Add onion and green chillies and saute well.

.

Add vali, salt and turmeric powder.

Add 2 tbsp water.

Mix well,cover and cook for 5 to 7 minutes.

Add grated coconut and sugar.Mix well.

Cover and cook for another minute.

Remove in a serving bowl and serve hot with Chappati or roti of your choice.

Happy Cooking !!!

Sameera

Paplet Curry (Pomfret Curry)

20180428_185752.jpg

Malvan being a coastal area, coconut and fish along with rice forms our staple food,our fish curries are made in coconut milk, when combined with rice is a combination to die for.The distinct flavour to this curry comes from the use of coconut oil.

It  go well with rice,chapati,bhakri,ghavana almost everything……and tastes best if had a day after cooking.Most of the fishes like prawns,halwa and surmai are cooked in same gravy.So here goes the recipe…

Ingredients:

1 large pomfret cut and cleaned.

1 small Onion chopped.

1/4 cup grated Coconut.

1 cup Coconut milk.(Refer Glossary)

6 Peppercorns.

1 tbsp Tamarind pulp

2tbsp Coconut oil

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,peices of pomfret and keep aside.

Add salt and turmeric to washed and cleaned pompfret.Keep aside.

Grind all the masala ingredients to a fine paste.

Grind together grated coconut,peppercorns and half chopped onion to a fine paste.keep aside.

Apply grounded masala paste to pomfret peices and keep aside.

Heat oil in a kadhai.Add half chopped onion,let it turn brown.

Add marinated pomfret,fry well,add 1 cup water.

Cook for 5 to 7 minutes or till pomfret peices are cooked.

Add tamarind paste and salt if required.(As salt is applied to pomfret)

Add coconut paste, mix well and cook for a minute or two.

Add coconut milk.Mix well.

Remove in serving bowl.

Serve hot with steam rice or bhakri of your choice.

Tip-Dont boil the gravy after adding coconut milk.You can use fresh coconut milk or maggi coconut milk powder.

Happy Cooking !!!

Sameera.