Mudda Bhaji.

This dish comes from the neighboring state of Karnataka, the North-Western part, to be precise.commonly made on kolhapur karnataka border….’Mudda Bhaaji’ or ‘Muddi Palya’ (in Kannada) is generally thick in consistency (denoted by the word ‘Mudda’), which is close to the Maharashtrian ‘Gola’ bhaaji. ‘Palya’ means Vegetable (bhaaji).

Also during summer season,there is a scarcity of good green leafy vegetables,so this recipe comes handy..

In Karnataka usually this dish is served in wedding meals…

Ingredients:

1/2 cup Turdal.

2 Green Chilies.

1/4 tsp Turmeric powder.

1 tbsp Oil.

1 cup finely chopped Spinach.

1 tsp Tamarind Pulp.

1 tsp Jaggery Powder.

Salt to taste.

For Tempering:
1 tbsp Oil.

1/2 tsp Mustard Seeds.

1/2 tsp Cummin Seeds.

1/8 tsp Asafoetida.

2 tbsp chopped Garlic.

2 Dry Red Chilies.

1/2 tsp Red Chilli Powder.

2 tbsp raw Peanuts.

Method:

Wash turdal and pressure cook with sufficient water for 4 whistles.

Once the pressure is released,beat the dal well till it forms into a thick lumpy paste,keep aside.

Clean and chop palak finely.Keep aside.

Heat up oil in a pan,add chopped green chillies,add spinach and cook for about 3-4 minutes.

Now,add the cooked dal, turmeric powder,tamarind pulp,jaggery and salt, mix well.
Simmer on medium heat for about 5 minutes or till the palak is well cooked.

For Tempering:

Heat oil in a pan.
Add peanuts and fry until these turn light golden.
Add mustard seeds, Cummin seeds and asafoetida.
Add garlic and fry until it gets nice golden color.
Add dry red chilies, red chili powder and mix well.

Remove the prepared bhaji in a serving bowl and
add this tadka on the bhaji.Serve hot with bhakri or rice.
Tip:Tadka is not mixed into the sabji.

Happy Cooking!!!

Sameera.

Milk Masala Powder.

During festivals like kojagiri poornima,haldi kunku masala doodh is usually made in all Maharashtrian households.This masala doodh is made by adding this masala powder to hot milk along with sugar.

I always add a few teaspoons of this masala powder to various Indian sweets like phirni, kheer, gulab jamun, sheera,etc..Also gives a distinct flavour when added to Milkshake and kulfi.

Usually I make this milk masala powder in bulk and use it whenever required.

Ingredients:

½ cup Almonds.

½ cup Cashew Nuts.

½ cup Pistachios – unsalted and shells removed.

20 Green Cardamoms – only seeds and the husks removed.

2 tspn Nutmeg Powder.

1 tbsp dry Rose Petals.

½ tspn Saffron Strands.

Method:

Heat a pan and add all the dry fruits,
dry roast for 3 to 4 minutes on a low flame.

Remove and keep aside in a plate or tray.
In the same pan, add the saffron strands.
Stir for more than half a minute, till the color of the saffron changes to a darker shade. Remove and keep aside.
Once the dry fruits cool down, add everything in a dry grinder jar, add rose petals,cardamom seeds,kesar and nutmeg powder.Grind to a fine powder.
Remove the milk masala powder and keep in an airtight container or jar. Store in the fridge, use as required.

To serve, dissolve 2 to 3 teaspoons of the milk masala powder in a glass of hot milk or chilled milk. Add sugar as required. Stir and serve masala milk.

Happy Cooking!!!

Sameera.

Cheesy Potato Wedges.

Potato wedges are always a hit dish with kids and when they have added cheese to it….they become irresistible.

Ingredients:

4 large Potatoes.

1/2 tsp Oregano.

1/2 tsp freshly grounded Pepper powder.

Salt to taste.

2 tbsp Corn flour.

Oil for frying.

1/2 cup grated Mozarella /Pizza Cheese.

Method:

Clean and halve each potato, further cut each half into three pieces vertically.

Boil them in sufficient water for two minutes. Drain away the water.Pat dry the potatoes put them in a bowl,add corn flour and mix well, keep aside.

Heat sufficient oil in a kadai and deep fry the wedges, a few at a time, till golden and crisp.

Drain on an absorbent paper.

Arrange on a microwave safe dish,salt, pepper powder,cheese and Oregano.

Microwave  on high for 30 secs or till the Cheese is melted completely

Serve hot with tomato ketchup.

Happy Cooking !!!

Sameera

Tel Vangi.

Tel Vangi is a very popular dish in Maharashtrian Cusine,Maharashtrian cuisine has variety of stuffed vangi recipes, every region has their own.This recipe is believed to be from solapur region.

No water is added to this recipe is cooked using only oil,hence the name tel vangi..

Ingredients:

6  kateri Vangi(Brinjals with thorn).

6 Cloves Garlic.

1 inch Ginger.

4 Green Chillies.

Hand full of Coriander Leaves.

5 tbsp roasted Peanut Powder.

1/2 tsp Turmeric powder.

2 tbsp Oil.

1/2 tsp Mustard Seeds.

1/2 tsp Cummin Seeds.

1/4 tsp Asafoetida.

6 Curry Leaves

Salt to taste.

Method:

In a mixie make a fine paste out of green chillies, ginger, garlic and coriander leaves.
Add the peanut powder,turmeric powder and salt to the mixture,keep aside.

Cut the brinjals in a way that you can stuff them (Do not cut them all the way.)Keep them soaked in water or else they will turn black.

Remove brinjal from water one by one,pat dry and stuff with green masala,stuff all the brinjals similarly,keep aside.

Heat some oil in the pan add mustard seeds, cumin seeds, asafoetida and curry leaves,add the stuffed brinjals and toss them around in the pan. (Do not use a spatula.)
Add remaining masala.Cover and let cook for 5 to 7 mins.

Once cooked,remove in serving bowl and serve hot with Bhakri of your choice.

Happy Cooking!

Sameera.

Egg Fried Rice

This is a Chinese style rice preparation which is very easy to make at home and loved by all.

Chinese is one of the most popular cuisines in India, easily available on every street here.

This easy stir fry of rice, veggies, and egg,is an easy recipe for lazy days.Inspite of being simple its very flavorful.

Ingredients:

1 cup Long grain Rice.

3 Eggs.

1 tbsp Oil.

2 cups mixed vegetables finely shredded(Capsicum,spring onions,carrots,beans,cabbage)

2 tsp Ginger-Garlic paste

1 tbsp Soya sauce.

1/2 tspn Red Chilli sauce

Salt and Pepper powder to taste.

Method:

Wash & soak rice for half an hour in 2 cups of water.

Drain and keep aside.

Heat 1 tsp oil in a pan,add rice and cook till 3/4 th done with 1 1/2 cup boiling water.

Once cooked,remove in a plate and spread with help of fork to avoid lumping.

Shredd all the vegetables.Keep aside.

Beat the eggs till light and fluffy and keep aside.

Heat oil in a big wok/pan.

Add ginger garlic paste,stir for 2 minutes,add spring oninons stir on high flame for 2 mins.

Add all remaining vegetables and eggs,Stir fry for 2 minutes on high flame.Add sauces mix well.

Add cooked rice,salt and pepper.Mix well.

Stir fry for 2 to 3 minutes.

Remove and serve hot with gravy of your choice.

Tip:Shredded chicken or shrims can also be added to this rice.

Happy Cooking !!!

Sameera.

Schezwan Egg Fried Rice.

This is a Chinese style spicy rice preparation which is very easy to make at home and loved by all.

Chinese is one of the most popular cuisines in India, easily available on every street here.

This easy stir fry of rice, veggies, and egg,
is an easy recipe for lazy days.Inspite of being simple its filled with many flavors.

Schezwan Sauce adds lots of flavour to this dish,if you are not a big fan of the same,you can skip it and instead add 1/2 tsp of red chilli sauce.

Ingredients:

1 cup Long grain Rice.

3 Eggs.

1 tbsp Oil.

2 cups mixed vegetables finely shredded(Capsicum,spring onions,carrots,beans,cabbage)

2 tsp Ginger-Garlic paste

1 tbsp Soya sauce.

1 tbsp Schezwan Chutney.

Salt and Pepper powder to taste.

Method:

Wash & soak rice for half an hour in 2 cups of water.

Drain and keep aside.

Heat 1 tsp oil in a pan,add rice and cook till 3/4 th done with 1 1/2 cup boiling water.

Once cooked,remove in a plate and spread with help of fork to avoid lumping.

Shredd all the vegetables.Keep aside.

Beat the eggs till light and fluffy and keep aside.

Heat oil in a big wok/pan.

Add ginger garlic paste,stir for 2 minutes,add spring oninons stir on high flame for 2 mins.

Add all remaining vegetables and eggs,.Stir fry for 2 minutes on high flame.Add sauces mix well.

Add cooked rice,salt and pepper.Mix well.

Stir fry for 2 to 3 minutes.

Remove and serve hot with gravy of your choice.

Tip:Shredded chicken or shrims can also be added to this rice.

Happy Cooking !!!

Sameera.

Idli fry Restaurant Style.

This idli fry is the way we get it in the South Indian restaurants in Mumbai. the idli are cut into strips and then deep fried till crisp.
Here I have cut them into half.
To make this dish, its advisable to use leftover idlis which have been refrigerated,or else they will break in the oil while frying and absorb a lot of oil .
If you don’t want to deep fry then you can also pan fry or shallow fry the idlis,I have posted that recipe before

Ingredients:

6 Idlis cut into half.

Oil for frying.

Method:

Cut the refrigerated idlis into half.
Heat oil in a kadai,addd the idli and deep fry till light golden or slightly more.

Ideally, the fried idli ieces should be crisp from outside and soft from inside.
Remove on absorbant paper and serve immediately with chutney or ketch up.

Tip:Chilli powder or Pav bhaji Masala can also be sprinkled on fried idlis before serving.

Happy Cooking!!!

Sameera.

Kulfi Milkshake.

I suffer from lactose intolerance,hence milk and milk products are a big no for me,but my son is a big fan of milk based drinks like milk shakes and smoothies…so I keep on experimenting…

This recipe is result of one such experiment and has turned out great…

I have added powdered oats to make the milk shake feeling,if you want you can skip that.

Ingredients:

1 glass Chilled Milk.

2 tbsp Powdered Oats.

1 Kesar Badam Kulfi.

1 tbsp sliced Dry Fruits for garnish.

Method:

Mix every thing in blender and blend well to form a thick shake.

Pour in a glass and garnish with a few dry fruits slices,serve immediately.

Tip:If you don’t have Kesar Badam Kulfi you can use malai Kulfi but then do add some elaichi powder and Kesar for flavour.

Happy Cooking!!!

Sameera.

Dry Fruits Milkshake.

Dry fruits milkshake is a healthy beverage and a great energy supplement which I usually make for my son when he needs a quick boost of energy.

Mostly as a post workout drink (you can skip ice cream) or before his foot ball coaching.

I have added powdered oats to make it feeling,if you want you can skip that,also here I have used everest milk masala,instead you can use dry fruits like almonds, unsalted pistachios and cashew nuts.

Ingredients:

2 tbsp Evrest Milk Masala.

2 tbsp Powdered Oats.

1 scoop Kaju Draksh/ Vanilla Ice cream.

1 glass Chilled Milk.

1 tbsp Rose syrup for garnishing.

1 tbsp sliced Dry Fruits and dried Rose Petals for garnish.

Method:

Mix every thing in blender and blend well to form a thick shake.

Drizzle sime rose syrup in a tall glass and pour the prepared shake.
Garnish with a few dry fruits slices and dried Rose petals,serve immediately.

Tip:If you are skipping the ice cream,add a tbsp of honey for sweetness.

Happy Cooking!!!

Sameera.

Roasted Tomato Chutney.

This is one of the most flavourful and tasty chutney made with tomatoes.
It is made by mashing the roasted veggies in mortal and pastel ,which incorporates all the flavour s together.

Highlight of this dish is the burnt or charcoaly flavour which comes from roasting of tomatoes, garlic and green chilli.

Can be served as a side dish with roti,paratha,dal rice or khichadi.

I personally love it with ghavna/neer dosa.

Ingredients:

3 tomatoes.

2 Green Chillies.

1 pod of Garlic.

¾ tsp Cumin Powder.

Salt to taste.

2 tbsp Coriander Leaves(finely chopped).

Method:

Firstly, place a wire mesh on flame and place tomatoes,chillies and garlic on it.
roast on medium flame turning all the sides.

Cook until the skin is burnt and softened from inside.

keep aside until it gets cooled completely.
Once everything is cooled, peel the skin.
transfer the roasted tomato, garlic and green chilli into mortal and pastel,mash well, you can alternatively use a chopper for a coarse texture.
Now add cumin powder, salt and chopped coriander leaves.Mix well.

Serve as an accompaniment with rice,paratha or roti.

Happy Cooking!!!

Sameera.