Owyachya paananchi bhaji/pakoda

There are enormous uses of owa/ajwain. Ajwain is used for culinary purpose as a spice, as well as for the medicinal purpose.

Owyachya paananchi bhaji/pakoda

5-6 Owyachi pane/ajwain leaves

Make a thick paste
2-3 tsp chickpea flour/besan
1/2 tsp rice flour
1/4 tsp turmeric powder
1/2 tsp chili powder
salt to taste
water as required

Oil for frying

Method

• Heat the oil inthe kadhai.
• Make a paste of all ingredients. Add a tsp of hot oil in it. 
• Dip the leaves in the paste. 
• Deep fry till golden brown in the oil.

garlic leaves

colocasia-2

colocasia leaves

turmeric

Masalyache pohe

This is another way to prepare daDape pohe....

Ingredients (for two)
2 cups jade pohe/thick  beaten rice( actually the measure is -1 fistful for 1 person)
1/2 cup Onion(chopped)-optional
1-2 tsp jaggery

To be ground in paste
1/4 cup freshly grated coconut
3-4 dry red chilies
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp tamarind paste
salt as per taste

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida

Method

• Wash the poha with water. Drain the water and spread it on a plate. 
• Mix chopped onion.(optional)
• Grind coconut, coriander seeds,cumin seeds, red chilies,tamarind,salt without water. 
• Apply the ground paste and jaggery to the poha. 
• Heat oil in an iron ladle (paLi). Add mustard seeds. As they crackle add asafoetida and turn off the gas.
• Mix the contents with the poha. 
• Garnish with chopped coriander leaves and freshly grated coconut.

Palak Paneer

Rujuta Diwekar,in her book 'Don't lose your mind, lose your weight' suggests to add a milk product like paneer to your dinner which gives you a needed dose of tryptophan( an amino acid which helps to induce sleep). When consumed with a whole grain like wheat, jowar, bajra or nachni will lead to a restful sleep.
I made palak-paneer with chapati for today's dinner.

Ingredients
1 cup palak puree*
1-2 green chilies
2 garlic cloves
5-6 paneer cubes(if frozen soak them in hot water for 10-15 minutes)

salt to taste
1 tsp lemon juice
*1 bunch of palak/spinach ( take only leaves and stems,if tender)

Blanching- Boil 4-5 cups of water with a tsp of salt. Add washed spinach leaves with tender stems in it. Let the leaves be in it  for a minute. Transfer the leaves in a pan with 2-3cups of tap water. After a minute drain all the water and blend the leaves with green chilies and garlic cloves  in a blender to make a palak puree.


Tempering
1 tsp ghee
1 tsp cumin seeds
2-3 garlic cloves (peeled and chopped)

Method

• Heat ghee in a kadhai and add cumin seeds. As it crackles add chopped garlic. 
• Add spinach puree. Add some water to adjust the consistency. 
• Add paneer cubes and bring it to boil. 
• Add salt and sugar to taste.