Tomato Sar

Ingredients:

4 Tomato big.

1 tsp Mustard seeds.

1/2 tsp Fenugreek seeds.

A pinch of Asafoetida.

10 Curry leaves.

1 tbsp Ghee.

1.4 tsp haldi powder.

1/2 tsp Chilli powder.

1/4 tsp Sugar.

1/4 cup Coconut milk.

Salt to taste.

Method:

In a big vessel boil water,add tomatoes to this and blanch for 5 minutes.

Drain and run through cold water.Deskin tomatoes and cut into pieces,pass it through to mixie to get a smooth consistency.Keep it aside

Check this link to see datailed process of blanching tomatoes.http://www.enjoyyourcooking.com/cooking-tips/howto-blanch-deseed-tomatoes.html

In a pan heat ghee,do tempering with mustard seeds,fenugreek seeds,asafoetida and curry leaves.

Add tomato puree,chilli powder,turmeric powder,salt and sugar.

Mix well,let it boil for 2 to 3 minutes.

Add coconut milk,mix well.

Cook for another minute.

Serve hot with steamed rice.

Happy Cooking !!!

Sameera

 

Methi Dal

Ingredients:

1 Cup tur dal (Soaked in two cups of water for 2 hours).

1 Tomato chopped.

1  Onion chopped.

1 cup chopped Methi(Fenugreek) leaves.

2-3 Green chillies.

5 cloves crushed Garlic.

1 tbsp oil.

1 tsp mustard seeds.

1 tsp jeera.

1/2 tsp asafoetida.

1/2 tsp turmeric powder.

Salt to taste.

Method:

Pressure cook washed and soaked dal in pressure cooker upto 3-4 whistles.

Heat oil in a pan.Add mustard seeds,jeera,asafoetida,crushed garlic and turmeric powder.

Add green chillies,chopped onions and tomatoes.Saute for 2 minutes.

Add chopped methi leaves,mix well,cover and cook till methi is cooked.

Add cooked dal and salt.

Let it come to boil.

Simmer for another 2 to 3 minutes.

Serve hot with steam rice.

Happy Cooking !!!

Sameera

Varan

For most Maharashtrians varan-bhaat is the ultimate comfort food. It nourishes you mind, body, and soul.

At a given time, there are any number of ‘You know you are a Maharashtrian if….‘ lists circulating. The contents of these lists keep varying, but one item is bound to figure: ‘You know you are a Maharashtrian if you think varan-bhaat -tup-limbu is the best food on Earth’

Varan is basically simple gravy made from Toovar dal.Mostly served with steam rice.

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For festive occassions Varan Bhat is served in form of mood.(Mould of rice topped with varan and ghee.

Ingredients: 

1 Cup tur dal (Soaked in two cups of water for 2 hours).

1/4 tsp haldi powder.

Salt to taste.

1 tbsp Ghee.

juice of 1/2 Lemon.

Grind to a smooth paste

2 tbsp grated Coconut.

2 pinch Asafoetida.

1 tsp Jeera(Cumin).

2 tbsp Water.

Method:

Pressure cook washed and soaked dal in cooker upto 3-4 whistles.

Once the dal is cooked,remove from cooker and mash well,put back on gas on medium flame,add turmeric,salt and ghee,Mix well.

Let it come to a boil,add paste of coconut and mix well.Add juice of half a lemon.

Serve hot with steam rice,topped with some more ghee

Happy Cooking !!!

Sameera

Dal Fry

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Have you ever wondered, why your homemade Dal Fry doesn’t taste like the one you get in road side dhaba ,thats because – you don’t have this Recipe!

Jeera rice and Dal fry,is a made in heaven combination…you cant ask for anything more..

So here goes the recipe..

Ingredients:

1 cup Mixed dal ( Washed & soaked for an hour and pressure cooked for 3 whistles)

1 packet Maggi bhuna masala (with ginger-garlic)

1 tsp Ghee.

1 tsp Jeera.

3 Green chillies finely chopped.

1/2 tsp Haldi (turmeric) powder.

1 tsp Red Chilli powder.

1 tsp Dhana Jeera powder.

1 tsp Kasuri Methi.

1 tsp Garam masala powder.

1 tbsp Butter.

2 tbsp chopped Corriander leaves.

For the Tempering:(Optional)

1 tsp Oil/Ghee.

1 tsp Jeera.

1/2 tsp Dhana.

1/4 tsp Hing (Asafoetida.)

2 Red chillies.

8 Curry leaves.

8 flakes of Garlic (crushed).)

1/4 tsp Red Chilli powder.

Method:

Heat ghee in a kadhai,add jeera,let it splutter then add green chillies.

Add entire packet of  Maggi bhuna masala (with ginger-garlic).

Add chilli powder, haldi powder and dhana jeera powder,mix well and let it cook till oil separates. Add kasuri methi.

Add cooked dal and salt.Mix well.Add butter.

Let one boil come,add garam masala powder and chopped corriander leaves.

Add little water if required, this dal is thick in consistency.

For tempering,heat ghee and all all the items one by one.pour on the dal and keep covered.

Serve hot with Jeera rice,steam rice or paratha of your choice.

Tip:I have used mix dal for this recipe,I buy a packet of mixed dal which has all types of dal in it,if you don’t have it,you can mix together 2 tbsp of each type of dal that you have at home,moong dal,chana dal,toovar dal,urad dal,masoor dal,etc.

If you don’t have maggi bhuna masala,chopped onion+tomatoes +ginger+garlic can be used instead.

Happy Cooking !!!

Sameera

Sol Kadhi

 

20180308_032438This is an all time favourite dish of all the malvanis.A meal especially non vegeterian one is incomplete without Sol Kadhi.This can be had as an appetiser in a glass or can be served with steam rice.

Rice,fish curry,fried fish and sol kadhi is a comfort food loved by all malvani.

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Ingredients:

2 cups grated Coconut.

6 cloves of Garlic.

2 chopped Green chillies.

Salt to taste.

1 tbsp Kokum aagul(juice) or 4 Kokum.

1 tbsp finely chopped corriander leaves.

Method:

In a mixie bowl grind together coconut,chillies and garlic, adding 1 cup water.

Pass it through a stainer pressing firmly to extract all the juice.

In this juice add salt,kokum aagul and chopped corriander leaves.

Serve either as an appetiser in glass or with hot steam rice.

Tip-If kokum aagul(juice) is not available,you can add kokum.(crush it with hand after adding to Kadhi)

Happy Cooking !!!

Sameera.

Yellow Dal With Moolee(Radish)

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Ingredients:

1 Cup tur dal (Soaked in two cups of water for 2 hours).

1 Small tomato.

2-3 Green chillies.

1 Radish cut into thick roundles.

1 tbsp oil.

1 tsp mustard seeds.

1 tsp jeera.

1/2 tsp asafoetida.

5-6 Curry leaves.

1/2 tsp turmeric powder.

2 tbsp chopped corriander leaves.

Salt to taste.

Method:

Add chopped tomato and green chillies and radishto washed and soaked dal.

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Pressure cook in cooker upto 3-4 whistles.

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Heat oil in a pan.Add mustard seeds,jeera,asafoetida,curry leaves and turmeric powder.

Add cooked dal and salt.

Let it come to boil.

Add chopped corriander leaves and let it simmer for 2 minutes.

Serve hot with steam rice.

Happy Cooking !!!

Sameera

Bhendichi Aamti with Kairi(Raw Mango)

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This dish is also known as veg Fish.During month of shravan when some people dont eat non veg and crave for fish curry…this dish comes to rescue.Goes very well with steam rice.

Ingredients:

250 gm Bhendi(lady finger/Okra).

4 pieces of Kairi(Raw Mango)

1 small Onion chopped.

1/4 cup grated Coconut.

1 cup Coconut milk.

6 Peppercorns.

2tbsp + 5 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:

Grind all the masala ingredients to a fine paste.

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

Cut off the head and tail of bhendi.

Heat around 5 tbsp oil in a frying pan,shallow fry bhendi stiring well.

Remove on absorbant/tissue paper.

Apply masala paste to fried bhendi and keep aside.

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

Add kairi and marinated bhendis.

Cook stiring well till masala starts leaving oil.

Add 1/4 cup water and salt.

Add coconut paste mix well and cook for 5 minutes.

Add coconut milk.Mix well.

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.Fried potatoes can also be added to this dish.

Happy Cooking !!!

Sameera

Kala Vatana Sambar(Black Pea Gravy)

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This is a traditional Malvani dish.Can be served with  rice,bhakri,aamboli,malvani vade,puri…

Ingredients:

1 cup Kala Vatana.( soaked in water overnight)

1 tbsp Oil.

1 small onion chopped.

1 tbsp Malvani masala.

1/2 tsp turmeric powder.

2 tbsp vatan.(Refer Glossary).

Salt to taste.

Method:

Add Malwani masala to washed and soaked kala vatana.

Pressure cook in cooker upto 5-6 whistles.Let it simmer on slow flame for another 5 mins.Grind about 2 tbsp of cooked vatana into paste using little water.Keep aside

Heat oil in a pan.Add chopped onion and saute it till it turns dark brown.This burnt taste of onion gives a distinct flavour to this dish.Add turmeric powder.

Add cooked  vatana  and salt.

Let it come to boil.Add vatana paste.(Helps in thickening the gravy)

Let it simmer for 2 minutes.

Add vatan.(Refer glossary).

Simmer for another minute or two.

Serve hot with accompaniment of your choice.

Happy Cooking !!!

Sameera

Masoorichi Aamti.(Gravy)

 

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This is one of my favourite dish,I love to have it with Puran Poli.It can be used as accompaniment with rice,bhakri,chappati……It has a nice flavour of garlic,which gives it an unique taste.

Ingredients:

1 cup Masoor.( soaked in water for 2 hours)

1 tbsp Oil.

5-6 Garlic cloves.

5-6 Curry leaves.

1 tbsp Malvani masala.

1/2 tsp turmeric powder.

3-4 kokum.

2 tbsp vatan.(Refer Glossary)

Salt to taste.

Method:

Add Malwani masala to washed and soaked masoor dal.

Pressure cook in cooker upto 3-4 whistles.

Heat oil in a pan.Add asafoetida,curry leaves and chopped garlic,Saute till garlic turns brown.Add turmeric powder.

Add cooked  masoor and salt.

Let it come to boil.

Add kokum, let it simmer for 2 minutes.

Add vatan.Simmer for a minute.

Serve hot with steamed rice or roti of your choice.

Tip-Same dish can also be made without using garlic.

Happy Cooking !!!

Sameera

Teekhi Meethi Dal

Ingredients:

1 Cup tur dal (Soaked in two cups of water for 2 hours).

1 Small tomato.

1/2 tbsp oil.

1/2 tbsp ghee.

1 tsp mustard seeds.

1 tsp jeera.

1/2 tsp methi(mustard seeds)

1/2 tsp asafoetida.

5-6 cloves of garlic(chopped)

5-6 Curry leaves.

2 dried red chillies.

1/2 tsp turmeric powder.

2 tsp chilli powder.

1 tsp dnana/jeera powder(corriander seeds/cumin seeds powder)

1 tsp tamarind pulp.

2 tsp jaggery(chopped)

2 tbsp chopped corriander leaves.

2 tbsp Coconut Paste(Grind togeher 2 tbsp grated coconut+8 black peppers+1/2 onion,with 2 tbsp water)

Salt to taste.

Method:

Pressure cook soaked dal in cooker upto 3-4 whistles.

Heat oil in a pan.Add ghee.Add mustard seeds,jeera,methi seeds,asafoetida,chopped garlic,curry leaves ,red chillies,turmeric powder,dhana-jeera powder,chilli powder and chopped tomatoes.Saute for a minute.

Add cooked dal and salt.

Let it come to boil.

Add chopped jaggery and tamatind pulp.Mix well.

Add chopped corriander leaves and let it simmer for 2 minutes.

Add coconut paste.Simmer for some time.

Serve hot with steam rice.

Happy Cooking !!!

Sameera