Archive | September 2016

Gavar and Ratalu bhaji (Cluster Beans and Sweet Potato Vege )

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This is a simple vegetable dish which goes well with phulka. Ratalu adds a little sweet taste to this dish which is balanced by using ginger-garlic green chillies paste.Also it has a distinct flavour of Ajwain.

Ingredients:

1 cup Gavar (Cluster Beans) washed,de stringed and cut into 1 inch peices.

1/2 cup cubbed Ratalu (Sweet potato)

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1  Onion chopped.

1 tbsp Ginger-Garlic-Green chilli paste.

1/2 tsp Ajwain.

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,ajwain and asafoetida.

Add ginger-garlic and green chillie paste.sauté for a minute.Add onion saute well.

Add chopped gavar and ratalu,add salt and turmeric powder.

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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

Methi chi Bhaji (Fenugreek Leaves Vegetables )

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Green leafy vegetables are very nutritious.Methi leaves are used to make the parathas, muthias,and other various dishes….Today I am posting a very simple recipe of methi,which goes well with chapati or bhakri,but I enjoy it with steamed rice….yum !

Here goes the recipe……potatoes or soaked yellow mung dal can also be added to this dish.

Ingredients : 

1 bunch Methi leaves.

2 Green chilies chopped into 4 peices.

1 big Onion chopped.

2 tbsp Grated Coconut.

1 tbsp Oil.

1/8 tsp Asafoetida.

1/8 Turmeric Powder.

1/4 tsp Sugar.

Salt to taste.

Method : 

Pluck methi leaves from stem,clean well in water and drain.

Chop methi leaves finely.

In a pan heat oil,add asafoetida,chopped onions and green chillies.saute for a minute,add chopped methi leaves,salt and turmeric powder,mix well.cover and cook for 4 to 5 minutes.Don’t at all add water as methi will leave its own water.

Add grated coconut and sugar,mix well.

Remove in serving bowl and serve with chapati or bhakri.

Happy Cooking! ! ! 

Sameera 

Bhadang (Spicy Mixture of Puffed Rice)

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Bhadang is a spicy Chivda (mixture ) made of puffed rice.This is a speciality of kolhapur.Some people use kolhapur kanda launch chutney instead of chilli powder to spice up this dish.I usually make it in a big batch and store it in an air tight container. I also use this as base to make bhel puri….it tastes awesome…..

Ingredients : 

1 packet Puffed Rice (Kurmure)

1 cup Roasted Peanuts .

1/4 cup Daliya. (Roasted Dal )

10 flakes Garlic.

10 Curry Leaves.

2 tbsp Red chilli powder.

1/2 tsp Turmeric powder.

1/4 tsp Asafoetida.

1 tsp Chat Masala.

1 tsp Sugar.

2 tbsp Oil.

Salt to taste.

Method : 

Roast Kurmure on medium heat till they turn crisp.

Spread on paper and keep aside.

In a thick bottomed pan heat oil,add garlic and curry leaves cook till crisp,remove and keep aside.

In the same oil add roasted peanuts and Daliya, roast till crisp.Add roasted garlic and curry leaves.Now add asafoetida,turmeric powder and chilli powder,mix well.

Add roasted Kurmure, salt and sugar.Mix well.Add chat masala.Mix well.

Remove from heat and spread on paper to cool.

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Store in air tight container,use as required.

Tip : Dried coconut peices or fried onion can also be added to this dish.

Happy Cooking  ! ! ! 

Sameera.