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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.

 

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

MASOOR AMTI

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 Garam masala powder.

1 tbsp Butter.

2 tbsp chopped Corriander leaves.

For the Tempering:(Optional)

1 tsp Oil/Ghee.

2 Red chillies.

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).

Let it cook for a minute,Add cooked dal ,haldi and salt to it.Mix well.

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

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

While serving top up with little butter and chopped corriander leaves.

If desired dal can be tempered with ghee and red chillies.

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 not same recipe can be done with only  toovar da l(pigeon pea) also

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.

20180308_011105

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 Garlic

SAMSUNG

Ingredients:

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

1 Small tomato.

2-3 Green chillies.

5 cloves crushed Garlic.

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 to washed and soaked dal.

Pressure cook in cooker upto 3-4 whistles.

Heat oil in a pan.Add mustard seeds,jeera,asafoetida,curry leaves,crushed garlic 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

SAMSUNG

This dish tastes yummy with steam rice.

Ingredients:

250 gm Bhendi(lady finger/Okra).

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.

1 tsp Tamarind pulp

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 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