This is a Marwari side dish which is served as accompaniment with meal,this is basically crushed papads mixed with spices and ghee.

Traditionally Bikaneri Moong papads are used for this recipe,but if you don’t have them any variety of Papad can be used.

Ingredients:

2 Bikaneri Moong Dal Papads.

1/2 cup Onions finely chopped.

1/2 tsp Red Chilli Powder.

Pinch of Chat Masala.

2 tbsp Coriander Leaves chopped.

1 tbsp Ghee melted.

Salt to taste

Method:

Roast the papads evenly on medium heat on both sides and set aside to cool slightly.

Crush the roasted papads roughly and put them in a bowl.

Add red chilli powder, salt, coriander leaves, onion and ghee and mix well.

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Transfer into a serving plate, sprinkle chat masala and serve immediately.

Happy Cooking!!!
Sameera.

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Bharli Mirchi or Bharwan Mirch makes a perfect side dish to go along with everything,chapati,bhakri or even simple Dal rice.
This dish is very special to me as the recipe was shared with me by my late mother in law Mrs Nanda More who was a very loving Mom and an excellent cook….I so very much miss her and the lovely food made by her.
Here we use bhavnagri mirchi as it is not very spicy.

Ingredients:

10 Bhavnagari Mirchi.

1/4 cup roasted Besan.

1/4 cup Finely chopped Coriander Leaves.

2 tbsp Sesame Seeds,lightly roasted.

1 tsp Red Chilli Powder.

2 tsp Dhana Jeera Powder.

1/4 tsp Turmeric Powder.

1 tsp Sugar.

Juice of half Lemon.

Salt to taste

Oil for Shallow Frying.

Method:

Wash bhavnagari mirchis very well and pat them dry.
Make a slit through the mirchi and pull it apart.
Keeping the stem on.Apply little salt and keep aside.

Take all the ingredients except oil in a plate.

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Mix them well.

Now stuff the prepared mixture in the slit mirchi,stuff all the mirchis.

Heat 2 tsp oil in a pan, line all stuffed chillies over oil on a pan.

Cover and allow it cook over medium heat for 5 minutes.
After 5 minutes open the cover and turn them around.

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Fry mirchis till they get deep golden color from all the sides.

Remove on an absorbent paper and serve hot.

Happy Cooking!!!

Sameera.

With this easy recipe you can make restaurant style Tandoori Aloo without tandoor or oven.

Boiled baby potatoes,onion,and  capsicum are marinated with spices and curd and are roasted on pan.

Traditionally aloo are grilled in a tandoor but you get the same amazing taste by roasting it  in the pan.

Ingredients:

250 gms medium size Baby Potatoes,boiled and peeled.

2 cups thick Curd.

1 tbsp Ginger-Garlic paste.

2 tbsp Mustard Oil.

1 tsp roasted Cummin powder.

1 tbsp kashmiri red chili powder

1/2 tspn Garam Masala powder.

Pinch of Tandoori Red Color.(Optional)

Juice of 1 Lemon

Salt to taste

1 large onion, cut into 1 inch cubes

1 large Capsicum and cut into 1 inch cubes.

Oil for Grilling.

Chat Masala.

Method:

Paneer stir fry is a very easy and colorful dish that can be made in a jiffy.

This protein rich crunchy and flavourful dish goes well as a starter or side dish.

Ingredients:

1 cup Paneer. (100 gms cubed)

1/4 cup Capsicum cubed.

1/4 cup Red or Yellow Pepper cubed.

1/4 cup Onion cubed.

1 tsp Garlic grated.

1/2 tsp Chilli Flakes.

1 tsp Oregano.

1 tbsp Butter.

Salt and Pepper to taste.

Method:

Heat Butter in a pan,I have used grill pan,regular pan can also be used.

Add grated garlic.Saute for a minute,add chilli flakes.

Now add onion saute till it turns transparent.
Add capsicum and peppers saute for 2 mins on low flame.We want veggies to be crunchy so do not cook covered.

Add paneer,salt,pepper and oregano,mix well and let cook for 5 minutes.

Remove in a serving plate and serve.

Goes well as a starter or side dish with pasta/Garlic bread.

Happy Cooking!!

Sameera.

एकादशी आणि दुप्पट खाशी असं म्हटलं जातं.(It is said that Usually one ends up eating a lot on fasting day.)

Ashadi Ekadashi is considered to be the most austere & sacred of all 24 Ekadashis.If observed religiously,it is said to be most rewarding and granting the virtue gained by the observance of all 24 Ekadashis in the year.

Now I’m really not one of those who can fast…on the name of God,But was tempted to make a fasting dish looking at all the yummy pics posted on social media…

So, here Is my contribution to that over eating, but in a healthy way. Sweet potatoes come with a high nutritional value being a great source of good carbs, fiber, vitamins, minerals and antioxidants. These are filling which might help you in not falling for binge eating during fasting.

This recipe is super quick and pretty simple.

Happy Fasting!

Ingredients:

1 tbsp Ghee

1/4 tsp Cumin seeds.

1/2 tsp Ginger, grated.

2 Green Chillies chopped.

250 gms Sweet potatoes, peeled & sliced

2 tbsp Roasted Peanut powder.

1 tbsp Grated Fresh Coconut

juice of half Lemon.

1/2 tsp Sugar.

Salt to taste

1 tspn Coriander leaves,chopped.

Method:

Clean,peel and slice sweet potatoes,keep immersed in water for 10 minutes.

Heat ghee in pan, add cumin and let it sizzle. Add grated ginger with chopped chillies, saute for a while.

Now add sliced sweet potatoes.

Mix well and cover the pan.

Cook till sweet potatoes are soft & cooked.

Add salt,sugar,roasted peanut powder and grated coconut, mix well and cook for a minute.

Add lemon juice and turn off the gas.Garnish with chopped coriander leaves.

Serve hot.

Happy Cooking!!

Sameera.

 

Alu Wadi is a traditional Maharashtrian snacks made with colocasia (taro) leaves which is called as Alu in Marathi or Patra in Hindi . These leaves are layered with a spicy, tangy and sweet chickpea flour paste and then rolled into a log which is then steamed and sliced into thin Vadis (circles), hence the name Alu Wadi or Alu chi Vadi (in Marathi). 

Ingredients:

1 & 1/2 cup Besan.

1/4 cup  Rice Flour.

2 tbsp Sesame Seeds.

10 Alu chi Paan(Colacasia leaves)

Oil for shallow frying.

Salt to taste.

For Masala:

1 small Onion.

2 tbsp Coriander seeds.

1 tbsp Red Chilli Powder.

1/2 tsp Turmeric Powder.

1 tsp Peppercorns.

1/2 tbsp Tamarind Pulp.

1 tbsp Grated Jaggery.

1 tbsp Oil.

Method:

Wash and dry the alu leaves.
Take a leaf and cut its stalk as close to leaf as possible.

Keep aside.

Add all the ingredients for masala in a mixie jar and grind well to form a smooth paste.
Remove in a big bowl.

Add besan and rice flour.Mix well.

Add a little water at a time,if required to make a thick paste.

The consistency of the batter should neither too thick nor too thin. It should be easy to spread.

Beat the batter really good until it becomes light. Batter is already.Add sesame seeds and salt,mix well.

Take the biggest leaf as the base leaf.keep it upside down.

Take batter and spread it evenly all over the leaf.
Spread the batter with hands. You can use spoon too.
Take a smaller leaf and put it above the first leaf.

Spread the batter again over it.

Repeat this process with all the leaves.I have used 5 leaves,You can use as many leaves as you want to make one roll.

Fold the base part of the leaves first and spread batter on it again.
Fold the sides and spread the batter again.
Start making roll. Make a tight roll.

Cut in center to make 2 parts of the roll.

Finish all the leaves in a similar way.
Fill steamer with 3/4 water and heat till water starts boiling.

Grease the upper vessel of steamer with oil and place it on the pot.
Put the rolls with sealed side facing down in the vessel.

Close the lid and steam on medium heat for 15 minutes.

Remove and Let it cool down.

cut into about 1/2” wide pieces.

The thinner is the vadi, the crispier it will be.

Heat up oil. Drop the vadi in oil and fry until it turns nice reddish from both sides.
Take alu vadi out of oil, drain excess oil and transfer them into a serving plate.

Serve hot.

Tip:These can be made and stored in zip lock bags in freezer for about 2-3 months.Can be stored in freeze for about a week.

Happy Cooking!!!

Sameeea

 

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,brinjals…Potato being the most commonly made.Goes well with anything,dal rice,kadhi rice,Soal Kadhi Rice….

Ingredients:

2 medium sized Potatoes.

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 potatoes into thin slices.keep the slices 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 bananal slices.Leave it to marinate for 15 to 20 minutes.

Heat Oil in a frying pan.

Coat the marinated potato 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.

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.

 

Drain on an absorbent paper to drain out excess oil.

Happy Cooking!

Sameera.

Bharwa bhindi is a side dish in which Bhindi (Okra / Lady Fingers) are stuffed with a tangy and spicy masala filling.Bhindis are mild in taste so their taste gets enhanced when filled with this flavour full stuffing.This dish goes well with phulkas or even plain dal rice.

Same stuffing can be used to stuff karela,tendli,bhavnagri mirchi or baby potatoes.

Ingredients :

500 gm Bhendi (Okra),cleaned and slit lengthwise.

4 tbsp Besan,roasted.

1tsp Chilli powder .

1 tsp Dhana Jeera powder.

1/2 tsp Haldi powder.

1 tsp Fennal seeds.

1/2 tsp Ajwain.

1/2 tsp Amchur powder.

1 tsp Sugar.

Salt to taste .

2 tbsp  Oil.

Method:

In a plate take roasted besan and all the dry masalas,salt and sugar.

Mix it well.

Keep aside.

Clean and pat dry bhendis.give a slit lengthwise.

Fill the prepared stuffing in bhendis.

In a pan heat oil,arrange stuffed bhendis,sprimkle remaining masala on top,cover and cook for 2 minutes.

with light hand turn the bhendis and again cover and cpok for another 5 mins.

Once done remove in servimg bowl ans and serve hot with chapatis.

Happy Cooking!!!

Sameera.

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