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Aathlyanchi Bhaji (Jack fruit Seeds Vegetable)

Jack fruit is a delicacy in Malvan/konkan region.Jack fruit Seeds are stored tand used throughout the year.They are high in complex carbohydrates, fiber,vitamin A and C.

They can be enjoyed  just by boiling or roasting on charcoal.Traditionally they are added to Dals or pulses like kala Vatana.(Black Vatana).

Yesterday I received a surprise  courier from my Mom from Goa containing goodies from her garden.All home grown organic things.

And these Jack fruit Seeds were a part of it.

So they being my favorite….I made this amazing and simple vegetable….using new Malvani masala(home made) also a part of the surprise  courier.

So here goes the authentic recipe.

Ingredients :

1 cup chopped Aathlya(Jack fruit seeds)

1 Big Onion chopped  finely.

3 tbsp Vatan (https://udarbharna.com/glossary)

1 tbsp Malvani Masala.(https://udarbharna.com/?s=Malvani+masala)

1/4 tsp Haldi powder.

1 tbsp Oil.

Salt to taste.

Method :

Peel and cut Jack fruit seeds into 4 pieces.

Wash it clean soaking in water.

In a pressure pan,heat oil,add onion and cook till transulent.

Add,Haldi and Malvani masala,add vatan,fry for a minute or till oil starts separating.

Add chopped Jack fruit seeds,add salt and mix well.Add half a cup of water.

Close the lid and pressure cook till 3 whistles.

Let it stand till pressure is released completely.

Remove in a serving bowl and serve hot with chapati or bhakri.

Happy Cooking !!!

Sameera.

Tondli chi Bhaji (Ivy Gourd) Vegetable.

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This is a simple vegetable dish which goes well with phulka. There are various ways of making this vegetable , today I am posting a typical maharashtrian recipe.

Ingredients:

2 cup Tondli (Ivy Gourd) washed,and cut into thin roundels.

1  Onion

2  Green Chillies  (cut into peices)

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 and .Add onion and green chillies,saute well.

Add tondli, salt and turmeric powder.

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

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 

Bhandarewali Aloo ki Sabzi

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Aloo,potatoes are made in various types, dahi wale aloo,aloo jeera,aloo roast,aloo ka Bharta. ……it’s a never ending list.Every house old has its unique recipe of aloo.

This recipe is known as bhanarewale aloo as it is made in Gurdwaras during Langar and is mostly served with puria.

This is a very simple,mild spicy vege made using boiled aloo. In this dish aloo is not chopped but just unevenly broken into peices with hand.

Ingredients : 

500 gm Potatoes cleaned,boiled and deskinned.

2 large Tomatoes

3 Green Chillies.

1 inch piece of Ginger.

2 tbsp Oil.

1 tsp Jeera.

1/4 tsp Asafoetida (Hing)

1/2 tsp Turmeric powder  (Haldi)

2 tsp Dhana powder.

1 tsp Red Chilli powder

1 tsp Garam Masala.

1/4 tsp Amchur Powder.

2 tbsp chopped Corriander leaves.

Salt to taste.

Method :  

Boil and peel potatoes,keep aside.

In a mixie make paste of tomatoes,green chillies and ginger,keep aside.

Heat oil in a pan,add jeera,asafoetida, turmeric powder and dhana powder.

Mix well,now add tomato paste,mix well and cook till oil separates.

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Add potatoes broken into peices by hand.leave some peices big and some small.

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Mix well with masala.Add salt and chilli powder.

Add 2 cups Water, mix well and let it come to boil.

Add chopped corriander leaves, amchur powder And garam masala.

Mix well and let it simmer on medium heat for 5 to 7 minutes.

Remove in a serving bowl and serve hot with puris.

Tip:Boiled peas can also be added to this recipe.

Happy Cooking! ! ! 

Sameera 

 

Besan Pithle

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This is one of the comfort food which goes well with any type of Bhakri.

Easy to make side dish which is usually made in a hurry in our house when no other vegetable is available at home.

This pithle can also be made using drum sticks,spring onion or methi leaves along with Besan.

Ingredients:

1 cup chopped Onion.

2 tbsp Besan mixed in 2 cups Water.

2 Green Chillies slit lengthwise.

2 tbsp chopped Corriander leaves.

5 Curry Leaves.

1 tsp Mustard seeds.

1 tsp Jeera.

1/4 tsp Asafoetida.

1/2 tsp Turmeric powder.

1 tbsp Oil.

Salt to taste.

Method:

Heat Oil in a pan,make a tempering of mustard seeds,jeera and asafoetida and curry leaves.

Add chopped onion and green chillies to it.Add turmeric powder,mix well .

Cover and cook for 5 minutes.Add besan dissolved in water and salt,Mix well.

Cover and cook stirring in between,till besan is cooked and water dries up.

Garnish with chopped corriander leaves.

Serve hot with Bhakri or chapati.

Happy Cooking !!!

Sameera