Archives

Zunka

DSC_5067

Zunca is a typical Maharashtrian dish made out of besan (gram flour) traditionally served with Bhakri.

Ingredients:

1 cups Besan (Bengal gram flour)

2 cups chopped Onions

1 tsp Rai

1 tsp Jeera)

1/4 tsp Asafoetida (hing)

2 chopped Green Chilli

1/2 tsp Chilli powder

1/2 tsp Haldi

1/2 cup chopped Coriander leaves

2 tbsp Oil

Salt to taste

Method:

Heat 1 tbsp oil in a pan,add besan and roast till golden brown.Keep aside.

DSC_5065

In another pan heat remaining oil, add the mustard seeds and allow them to crackle.

Add the cumin seeds, asafoetida and onions and cook till the onions are tender.

Add green chilli and cook for some more time.
Add the chilli powder, turmeric powder, Bengal gram flour and salt and mix well

Add 2 cups of hot water,stir continuously, till the Bengal gram flour thickens and leaves the sides of the pan. Cook over a slow flame for 4 to 5 minutes till the water evaporates.

Add the coriander and mix well.

Serve hot with bhakri or roti of your choice.

Happy Cooking !!!

Sameera.

CRISPY BHENDI

20130725_204112

Ingredients:

2 cups Bhendi,cut into thin pieces.

Oil for deep frying.

1 tbsp Cornflour.

1/2 tsp Chat Masala.

Salt to taste.

Method:

Clean and pat dry Bhendis.

Cut them in thin slices.sprinkle salt and cornflour and mix well.

20130416_202816

Deep fry in hot oil,till crisp.

Drain on an absorbent paper and sprinkle chat masala.

Serve hot.

Happy Cooking! ! !

Sameera.

Kelyache (Banana) Kaap.

kela kaap (2)

 

Ingredients:

2 raw Bananas (Plantain)

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:

Take 2 raw Bananas (Plantain)

images

Wash,deskin and cut banana into slices vertically.keep the slices soaked in salt water for 10 minutes.Drain and keep aside.

images (1)

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.

kela kaap (4)

Heat Oil in a frying pan.

Coat the marinated banana 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.

Vangyache (Brinjal) Kaap

 

IMAG6137

Ingredients:

1 big Vanga (Brinjal)

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:

Take a big size Vang (Brinjal)

SAMSUNG

Wash ,pat dry and cut into slices.keep the slices soaked in salt water for 10 minutes.Drain and keep aside.

SAMSUNG

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 brinjal slices.Leave it to marinate for 15 to 20 minutes.

SAMSUNG

Heat Oil in a frying pan.

Coat the marinated brinjal slices with  rice flour .

SAMSUNG

Shallow fry in the oil from both sides till crisp.

SAMSUNG

Drain on an absorbent paper to drain out excess oil.

SAMSUNG

Serve hot.

Happy Cooking !!!

Sameera.

Ratyalache(Sweet Potato) Kaap

20130306_211434

Ingredients:

2 Ratalu(Sweet Potato)

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:

Take a ratalu which is even in size(not zig zag)

20130306_193631

Deskin and cut into slices,keep the slices soaked in salt water for 10 minutes.Drain and keep aside.

20130306_194405

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 ratalu slices.Leave it to marinate for 15 to 20 minutes.

20130306_194858

Heat Oil in a frying pan.

Coat the marinated ratalu slices with  rice flour .

Shallow fry in the oil from both sides till crisp.

20130306_200630

Drain on an absorbent paper to drain out excess oil.

20130306_201146

Serve hot.

Happy Cooking !!!

Sameera.

Kothimbir (Corriander) Vadi

This is a very famous Maharashtrian recipe.There are two versions of this recipe,will post another version also,soon.

Ingredients:

1 cup cleaned,washed and chopped Corriander leaves.

1 & 1/2 cup Besan.

2 tbsp roasted sesame seeds .

2 tsp Ginger -Garlic paste.

1 tsp Chilli powder.

2 tsp Dhana-jeera powder

1/4 tsp turmeric powder.

1/4 tsp Eno fruit salt.

1 tbsp Oil.

Salt to taste.

Oil for greasing and shallow frying.

Method:

Squeeze out excess water from cleaned,washed and chopped Corriander leaves.

In a bowl mix together all the above ingredients except oil for greasing & frying.Should be thick batter consistency.

Keep water for boiling in a steamer or cooker.

Grease container in which vadi has to be made with oil,you can use cooker utensils.

Pour the batter in the greased vessel.

place in the cooker and steam for 15 minutes without whistel.

When cooked batter will leave sides.Insert knife in center,if knife comes out clean the batter is cooked.

Demould,and cut into pieces.

Shallow fry in oil,remove on absorbent papper.

Serve hot with tomato ketchup or green chutney.

Happy Cooking !!!

Sameera

Batata Bhajji

 

20160628_202506-1

This is my all time favourite,I can have it any time….whenever i visit my mom’s home in Goa…..I ensure she makes it for me atleast once.

Ingredients:

2 Large size potatoes(Washed,peeled andSliced thinly).

1 cup Besan

1/2 tsp turmeric

1 tsp red chilli powder.

1 tsp Dhania Jeera powder.

1/2 tsp Ajwain.

Salt to taste.

Oil for frying.

Method:

Wash,peel and slice potatoes thinly.

Keep it soaked in salt water for 1/2 hour.

Add salt,turmeric powder and chilli powder and dhaniya jeera powder to besan.

Make a thick batter adding water as per requirement.

Add crushed Ajwain.

Heat oil.Add 1 tbsp hot oil in besan batter and mix well,this helps in making crisp bhajis.

Dip few slices of potatoes and fry in hot oil on medium flame till they turn crispy.

Remove on absorbent(tissue) paper  to drain any excess oil.

Serve hot with tomato ketchup.

Happy Cooking !!!

Sameera