Beedacha tawa aani kadhaee

With the invention of non-stick vessels everybody seems to have forgotten the beedacha tawa and bidachi kadhaee. My view is we should blend old with the new. even though the tawa and kaddai is old fashioned, the benefits are more than the non-stick.

Once seasoned these utensils hardly need any maintenance. Just a wipe with a paper towel is sufficient. No scratches. No fear of  after effects of harmful coating, restrictions of using wooden spoon or spatula. Lifetime warranty...

The only care one has to take is not to break it. Beed is a cast iron hence hard and brittle.It is heavier than the usual non-stick one.

Bharali RajeLi

Rajeli banana or plantain is yellow in color, slightly bigger than normal banana( king size) hence the name (Raja=king) When ripe only then it gives a sweet taste. When raw it is used to make fried chips or wafers.
bharali rajeLi is a sweet dish but I make it slight spicy by adding green chili and cumin seeds.

Ingredients
2-3 ripe RajeLi ( outer skin should turn black; though it is black from outside,from inside it is firm)

2-3 tsp ghee

To be ground

1/2 cup freshly grated coconut

1/4 cup sugar (as per taste)
2 green chilies
1 tsp cumin seeds
a pinch of saindhav/black salt/salt

Method

• Peel off the banana. Make 3-4 pieces according to the size.Give four cuts to each piece so that you can stuff the mixture in it.
• Grind all the other ingredients.
• Stuff the mixture into the pieces.
• Heat ghee in the non-stick pan. Arrange the pieces upside(open side)down. Cover the pan.
• Cook for 5-7 minutes. Check in between. Turn  the sides when golden brown.
  
• Serve warm or cold with sajuk tup.

Note
cashew nuts and raisins with cardamom is added in purely sweet version.

Sprouted mixed pulses

These mixed pulses soaked in water for 3-4 hours,drained and  tied in a muslin cloth or even covered & kept in a warm place for 3-4 hours increases the nutritional value by sprouting.

A cup of boiled sprouted mixed pulses with a pinch of salt ,cumin powder or chat masala can be  an healthy home made option of protein rich food for growing children on alternate days or twice a week at least.

Adding chopped tomato/carrot/cucumber/onion will increase the nutritional value with the taste.

Cauliflower-batata Bhaji

Cauliflower has a peculiar smell. To subside the pungent odor I use ginger garlic paste for this particular vegetable.Fresh cauliflower is white and the florets are dense and tight. I usually separate the florets and dip them in the water with a tsp of salt and turmeric powder. You will get more info on cauliflower here http://www.samcooks.com/food/vegetables/Cauliflower.htm

Ingredients
250 gms cauliflower
1 potato( diced)

Tempering
2 tsp oil
1 tsp mustard seeds
1 medium size onion(chopped)
2 tsp ginger garlic chili paste
1/2 tsp turmeric powder

Garnishing
Chopped coriander leaves

Method

• Heat oil in a pan.Add mustard seeds.As they sizzle add chopped onion. saute a little and add garlic-ginger-chili paste. fry it for a while till onion becomes golden brown.
• Add diced potatoes. Add soaked florets of cauliflower. Sprinkle turmeric powder over it.
• Sprinkle some water. mix well. Cover the pan. Pour water on the lid.
• Let it cook on low flame for 10-15 minutes.
• After the vegetables are cooked add salt as per taste.
• garnish with chopped coriander leaves.

Note
Green peas instead of potatoes also  taste good. The care is to be taken that the vegetable doesn't get overcooked. The florets should remain intact .

Goad Shira

 
GoaD Shira
We savor this dish in the canteen of Shree Shantadurga Temple,kavlem Goa. My daughters love the taste too much. I make it at home but there is something special in the atmosphere at Shantadurga devsthan that enhances the taste.

Ingredients
1 cup Semolina/rawa(jada)
3/4 Sugar
2 cups water + 1/2 cup milk
2 tsp ghee/cow ghee
2-3 cloves(lavang)
a pinch of saffron/keshar (better if dissolved in milk)
few drops of orange color(optional)



Garnishing
5-6 sliced almonds
 8-10 raisins




Method

• Heat 1-2 tsp ghee in the pan   add  rawa .Roast till it changes its color and  transfer it in a bowl.keep aside.
• In the same pan add remaining ghee and add cloves.
• Pour hot water + milk . Add a pinch of salt. Add sugar. stir well.Let it boil. Simmer the flame.Add saffron + milk. Add color (optional)
• Add roasted rawa/semolina in parts while stirring the mixture.
• Cover the pan till all the water is soaked.
• Add garnishing & stir well .

RataLyacha kees (sweet)

This is the sweet version of sweet potato.Again an Upwas dish.

Ingredients
1 medium size sweet potato
Sugar according to taste ( I take half the measure of the slices)
a pinch of salt
2-3 tsp ghee


Method

• Wash the sweet potatoes neatly. Slice them in thin medium pieces.
• Sprinkle some water if they are too dry
• Heat ghee in a pan.
• Add slices and cover the pan. keep the flame medium.
• open the lid after 3-4 minutes and add sugar. Mix well and cover for a minute so the sugar gets mixed.
• Add salt  & mix well and Take off the heat.
• Serve hot or cold.

RataLyacha kees (Tikhat)

RataLyacha Kees
      a  spicy snack of  grated sweet potato

This is a carb rich break-fast dish and can also be made for Upwas/Fasting. The sweet version tastes good too.


Ingredients
1 large or 2 medium size sweet potatoes
1 cup crushed roasted peanuts
salt and sugar to taste

Tempering
2 -3 tsp ghee
1 tsp cumin seeds/jeera
2-3 green chilies(slit)

Garnishing
2-3 tsp freshly grated coconut

Method

• Wash the sweet potatoes thoroughly and peel off the skin   ( I use scrubber to take off the  mud if any  as I don't peel off the skin completely)
• Grate it and soak it in water till you prepare for the tempering.(  to remove the gum/cheek and to avoid the blackening of the surface as well)
• Heat the ghee in a pan. Add the tempering ingredients one by one
• Add grated sweet potato by pressing it in palms to remove excess water. Cover with lid.& let it cook on medium flame
• Open the lid and stir with the help of a fork.
• Add crushed peanuts,salt and sugar. Mix well.
• Garnish with  grated coconut

Khul Batta

Aappe paatra

Undgi lasooN chaTNi

Undgi chaTNi means chaTNi made without any efforts (skill,time energy etc)yet it tastes amazing...:)

to make this you don't need any mixer/grinder,gas or any type of tool.

 

Ingredients

1/2 cup Freshly grated coconut
2-3 garlic cloves(crushed)
1 tsp chili powder
1 tsp tamarind paste
 salt to taste

Method

Just mix all the ingredients together in a bowl ( Use your magic hand and not spoon)
and that's it .... chaTNi...sorry... undgi chaTNi is ready

Jeera Rice

 Jeera Rice

      Rice with cumin seeds

Ingredients

1 cup basmati  rice

Salt to taste

Tempering
2 tsp ghee
1 tsp cumin seeds/jeera
1 tsp asafoetida
2 red chilies

Garnishing
Chopped coriander leaves (optional)

Method

• Wash the rice with lukewarm water and soak in very little water for 15-20 minutes.
• Pressure cook rice with  a pinch of salt, a tsp ghee/oil and 1-1 1/2 cup water (add water as per the rice quality)
• When cooked, spread the rice in a plate and let it cool completely.
• Heat ghee in a  pan. Add cumin seeds and as they sizzle add asafoetida and red chilies. Simmer the gas.
• Add cooked rice and mix it carefully. Add salt as per taste.
• Garnish with chopped coriander leaves.(optional)
• Serve hot with Tomato Saar

Saat Dhanyachi Bhakaree

Farasabi-batata Bhaji

Fish Fry

DaLichi AamTi

This DaLichi AamTi is our family characteristic you can say. Without this curry our Sunday lunch feels incomplete.It's very simple but tastes awesome.

Ingredients
1/2 cup ToorDaL
1 small onion chopped
2 green chilies (slit)
2-3 coriander sprigs (just cut it with hands do not chop it fine)
1/2 tsp turmeric powder


To be ground or just crushed in khul-batta
a medium size tamarind piece (butuk)
2 tsp grated coconut
2-3 pepper corns(optional)

Garnishing
1 tsp coconut oil

Method

• Pressure cook DaL,onion,coriander,chili,turmeric powder
• Grind/crush coconut,tamarind and/or pepper corns
• Transfer the  cooked dal contents in a pan
• Mix in the coconut mixture and add little water to get the consistency
• Bring it to boil. Add salt. Stir. Turn the gas off.
• Add 2-3 drops of coconut oil.
• Serve hot with steamed rice.(Fish fry as an accompaniment would be like seventh heaven)
  
  
  Note
    Tempering is not required here.

This one is with raw mango and not tamarind.

kuLthache pithale

 

 Kulthache Pithale, steamed rice with bhajalela suka bombil (dried bombay duck roasted on gas) is my hubby's favorite menu for dinner on a rainy day.

KuLthache Pithale

Kulith (horse gram) Gravy

Ingredients
1 cup kulith pith/flour( ready-made is good & easily available, homemade is definitely better)
2 cups water
2-3 kokum/aamsul/sol
2 tsp freshly grated coconut
salt to taste

Tempering
2 tsp oil 3-4 cloves of garlic(without peeling just crush it)
1 medium onion(chopped)
2-3 green chilies(slit)
1/2 tsp turmeric powder

Method

1. Heat the oil in the kadai.
2. Give tadka of garlic. saute it for a while till it gets light golden brown.
3. Add onion and fry till it becomes soft and changes its color
4. Add all other tempering ingredients.
5. Add 1 cup of water
6. While the water boils make a  smooth thick paste of the kulith flour in one cup of water.
7. Add salt and let it boil. simmer the flame.
8. Add the paste slowly in the water while stirring it.
9. Add grated coconut.
10. Let the mixture cook
11. Add kokum and take off the flame.

Note

• The mixture shines as it cooks.
• Cook till you get the desired consistency.
• It should not be too runny (like saar) or too thick( like ZuNka)
• Do not boil after adding kokum.
• You can give tadka in groundnut oil and put 3-4 drops of coconut oil if you like.

Gavar-kaLa watana Bhaji

Gawar- kaLa watana Bhaji
     Cluster beans (with black peas) veggie


Generally we the Maharashtrians add some form of proteins (in the form of pulses) to enhance the nutritional value of the dish.
 Gawar being bitter in taste,adding ajwain and milk help subside the effect also ajwain assists in digestion.

Ingredients
250 gms Gawar/cluster beans
1/2 cup black peas ( soaked overnight and pressure cooked)

1/4 cup milk
2 tsp freshly grated coconut
salt and jaggery to taste


Tempering
2 tsp oil
1 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp ajwain/Ova
2 green chilies (slit)
4-5 curry leaves
1 tsp turmeric powder

Garnishing
Chopped coriander leaves

Method

• Wash and cut Gawar in  pieces (approx one inch)
• Heat the oil in  kadai and add the tempering ingredients.
• Add  cooked kaLa watana sprinkle some water over it then add the bhaji & grated coconut.
• Pour in the milk.
• Cover with water on the lid.
• Let it cook  for 5 minutes or till Gawar softens ( time depends on the tenderness of the vegetable)
• When done add salt & jaggery. Mix well.
• Garnish with chopped coriander

Note
Instead of kaLa watana you can add pumpkin or potato for a variation

sabudana khichadi

 

Best sabudana khichdi in Mumbai can be enjoyed ONLY in PRAKASH at Shivaji Park,Dadar. My daughters love it. I try to match up with it but 'IT TASTES DIFFERENT'. ...:)

Actually the taste mainly depends on the quality of sabudana. When soaked in water overnight it should absorb water and become fluffy and there should not be any excess water left. I always bring it from

' Sarvoday store' in Dadar. It's a very old grocery shop... must be in existence for more than 65-70years. It was like a typical 'vaani' when I used to accompany my parents for the grocery . There used to be rush always in the evenings but they used to manage it so well that everybody got satisfied. Individually every customer was attended, all the requirements were noted down and simultaneously called out loud so the person in the godaam/store could hear and pack the contents.The process was so fast that within few minutes you would get your bag filled along with the bill. Now it is converted into a supermarket.

So the point is you should buy  sabudana from a reliable source to make a tasty khichdi

Sabudanyachi Khichadi

       carbs rich snack of sago

Ingredients

1 cup sabudana ( soaked for at least 3-4 hours preferably overnight)  in approx. 1 1/2 cups water( sufficient to soak)
a cup roasted and ground peanuts ( shengadana koot)
salt and sugar to taste

Tempering
2 tsp ghee
1 tsp cumin seeds/jeera
2-3 green chilies(slit or chopped)
1 small boiled potato(optional)

Garnishing
2-3 tsp of freshly grated coconut

Method
1. Spread the soaked sabudana in a pan (clear lumps if any)
2.Mix in ground peanuts ( koot) . Mash the boiled potato roughly or cut into cubes and mix in . Keep aside.
3.Heat ghee in a pan. Add cumin seeds . As they sizzle add chopped/slit chilly. Stir a little.
4.Add sabudana mixture. Mix well. Cover the pan for 2-3 minutes on low flame. (don't put water on the lid)
5.Add salt and sugar.Mix well and take off the heat.

6. Garnish with grated coconut.

7. Serve with curd/dahi

Believe me.... It takes less time to make the Khichadi than the time I have taken for writing this post...;)

Note

• To make khichdi unsticky add salt at the end and just turn the gas off and then mix it well. 
• Don't cover the pan after adding the salt.
• I always make shengdanyacha ladoo along with sabudana khichdi
  
  

Farasabichi bhaji

  Farasabichi Bhaji

           French beans veggie

while making veggies, I try to avoid using additional masalas so as to retain the taste of the vegetable. Basic tadka or fodaNi is enough to enhance the taste of the vegetable I suppose. Only some vegetables like gawar, cauliflower, dudhi etc need some extra spices or additions but not all. In farasabi-batata or karasabi-kaLa wataNa are the variations


Ingredients
250 gms French beans/Farasabi
1 cup diced potato or 1/2 cup kaLa watana ( soak in water overnight and pressure cook before preparation)
2 tsp freshly grated coconut (optional)
1 tsp jaggery
 salt to taste

Tempering
2 tsp oil
1 tsp mustard seeds
1 tsp asafoetida
4-5 curry leaves
1/2 tsp turmeric powder
2 green chilies

Garnishing
chopped coriander leaves
a dash of lemon juice on serving (optional)



Method
1. Wash the vegetable and remove both the ends to take out the threads if any.
2. Chop the vegetable into less than half inch pieces.
3.Heat oil in a pan and add the tempering ingredients.
4. Add potato or cooked wataNa. stir a while andd add chopped farasabi. Sprinkle little water and cover the pan with some water on the lid.Simmer the flame.
5.Let it cook for 5 minutes. (check in betweenif  is cooked)
6. Add grated coconut and mix well and cover for a minute ( this time without water)
7. Garnish with chopped coriander and spread some grated coconut if you like.

Tomato Saar

Tomatoes are the rich source of vit.C,Vit A, Iron, Potassium ...you can find the nutritional benefits of tomatoes here http://www.essortment.com/all/healthbenefits_rbdh.htm

Eating a  whole fresh red tomato all by itself is a satisfying experience and can only be felt when you eat it. You always be benefited more by eating it fresh.

This tomato saar / curry enhances the aroma of tomato by keeping all its fiber content intact.

Ingredients
3-4 medium size red tomatoes
1/2 cup freshly grated coconut
2-3 cloves of garlic (peeled)
2 tsp cumin seeds
salt & sugar(optional) to taste


Tempering
2 tsp pure ghee / oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp asafoetida
5-6 curry leaves
2 green chilies(slit)
1/4 tsp turmeric powder(optional)

Garnishing
chopped coriander leaves


Method
1.Wash the tomatoes and pressure cook them with no water or very little water.
2.Let it cool completely.
3.Grind the cooked tomatoes( don't peel), coconut,cumin seeds and garlic in a mixer.(It won't be very smooth.)
4.Heat ghee in the kadai. Add all the tempering ingredients. After they sizzle add tomato ground tomato paste.
5.Simmer the gas and  cook for 2 minutes. Add salt .Take off the heat.
6.Garnish with chopped coriander.
7.Serve with Jeera rice or steamed rice.


Note
Chilies can be replaced by red chili powder.
You can also avoid garlic if you want.

Saat Dhaan Thalipith

This dish is prepared with seven different cereals viz.rice, great millet(jwari),pearl millet (bajri),finger millet(nachani) and maize,barley and amaranth(rajgira).The flour made with these cereals ca also be used to make bhakari the Indian bread. All different properties of the grains enhance the nutritional value and the fiber content to give a healthy break-fast.

Saat Dhaan Thalipith

       seven cereals pancake
Ingredients ( serves 4)
1 cup saat dhaan flour
1/2 tsp turmeric powder
1/2 tsp coriander seeds powder
1/2 tsp cumin seeds powder
salt and sugar/jaggery to taste
1 chopped onion(small)
2-3 chopped garlic cloves (optional)
2 chopped green chilies and/or 1-2 tsp red chili powder
2-3 sprigs of coriander (chopped)
2 tsp curd

Water as required to make the dough


Method
1. Take a shallow bottom pan or 'paraat'  and mix the ingredients in given order.
2. Add little water at a time and knead the  soft dough out of it (so as to easily pat it to make a pancake)
3.Make 4-5 equal portions of the dough.
5. Grease the oil on the palms and turn each portion into a ball.
6.Grease the plastic sheet. Pat the ball with your fingers to spread it .(you can wet your palm to make it spread easily). This can directly be spread on the non-heated non-stick pan or tawa or griddle after one becomes expert.
7.Make the thalipith even and prick four holes with your finger in four corners and one in the middle.
8.Heat a non-stick pan or tawa on medium flame.
9. Put the thalipith on it and spread a tsp or two of oil around it as well as in the holes.
10. Cover it with lid. Let it cook for 3-5 minutes on slow flame.( generally the vapors accumulated star making sound means it is done)
11. Uncover and turn to the other side. No need to cover it now.
12. Serve with  homemade white butter or dahi/curd ( for calorie conscious people)



Note
Normally thalipith is prepared with Bhajani but this saat dhaan flour is equally nutritious and easy and can be used to make bhakri as well.
If the mixed flour is not available you can mix variety of flours of grains to get the similar result.
Many variations can be made as by adding grated vegetables such as cabbage, carrot ,cucumber .
Aniseeds can be added to change the typical taste.

Saat Dhaan Flour

Saat dhaan (seven cereals flour)

The good old days of preparing bhakari for the dinner are over now at least in cities. We say that young generation is deprived of fiber rich food, iron,calcium and so on n so forth.. . The natural fiber we get from husk of cereals  is rarely present rather absent  in ready made aatta what most of us bring for whatever reason.

One of my friends 'Varsha' who's originally from Konkan is an expert in making bhakaris. Once I visited her place and she served me delicious garamagaram bhakari with lasoon chatani and jhunka. When I asked she revealed me this 'saat dhaan bhakari ' recipe and so the secret of her good health. She shared her secret with me  and so am I.

I make it a practice to prepare this saat dhaan bhakri twice a week for dinner and thalipith (of the same flour) once a week for the break-fast.

The flour  preparation is really easy ( no need to roast etc. as in case of bhajani)

the proportion is

rice,jawari,bajari and nachni are taken in equal proportion say1 kg each

then makka,rajgira and jaun each are taken  in 1/4 of it i.e. 250 gm. each.

All are ground together and the flour made is not too fine like wheat flour but slightly coarse like bhajani. 

Olya watanyachi Usal

Ola Watana Usal
    green peas vege

 Fresh Green peas vegetable

Ingredients
2 cups fresh green peas or watana
1/2 cup freshly ground coconut
 salt to taste

Tempering
2-3 tsp oil
1 tsp mustard seeds
1 tsp asafoetida
2-3 green chilies(slit)
1/2 tsp turmeric powder

coriander leaves(chopped)
freshly grated coconut

Method

1.Heat oil in a kadai
2.Add tempering ingredients. Cover the kadai and pour some water on it.
3. Simmer the flame and let it cook for 5-10 minutes
4. After it is cooked add coconut, coriander leaves and salt. Mix well

Serve hot with chapati

Tikhat saanjaa /shiraa

My grandmother was purely vegetarian..She didn't even use onion in her  recipes during 'chaturmaas'. She never touched bread as it was supposed to be 'English' and British used the bread to convert the  religion of hindus. All her recipes were simple and easy.
This is her 'fast food' recipe. She used to make it in just 10 minutes as pre-roasted rawa was always at her hand.

 

Tikhat Sanja

        a semolina snack

     

Ingredients
1 cup jada rawa/semolina
1/4 cup green peas(optional)
2 and1/2 cup of hot water
salt and sugar to taste

Tempering
2 tsp oil /ghee (tastes better in ghee)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp asafoetida
5-6 curry leaves
2-3 chopped green chilies

Garnishing
Freshly grated coconut
Chopped coriander leaves
lemon juice

Method
1.Heat the oil/ghee in the pan.
2.Add all the ingredients of tempering.
3.Add green peas.
4.Add semolina. Roast well for 5-7 minutes.
5.Add boiled water (you can add salt and sugar while boiling)Cover the pan.Let it cook for    5minutes or till all the water gets soaked
6.Squeeze in the lemon.
7. Garnish with coconut and coriander and serve.

KeLyache Aappe

This is a typical sweet of Karnataka. Slightly over-riped bananas can be used to make this dish. All the ingredients are easily found in the kitchen so it's really any time preparation.




Aappe
Banana-semolina sweet buns



Ingredients

1 ripe banana
1/4 cup (as per your taste)jaggery(guL)
1/4 cup grated coconut
semolina ( as required)

4-5 cashew nuts/ charoli /roasted ground nuts
4-5 Small pieces of fresh coconut(optional)
1 tsp cardamom powder(optional)

Method

1. Mash the banana.
2. Add jaggery,coconut and mix well.
3. Add semolina spoon by spoon to get the desired consistency.(dropping   consistency like idli batter or a cake mixture)
4. Add cashew nut  pieces and cardamom powder. mix well
5. Heat the appe patra on gas on medium flame
6. Grease the appe patra with ghee and pour the batter in each section by spoon
7. Add little ghee on the sides of the batter and cover with lid.
8. After 2-3 minutes turn the appe with the help of spoon and fork
9. Grease  with little more ghee.
10.When the other side is golden brown take it out and serve hot with shuddha toop.

Sweet corn snack

Makyachya danyanchi Usal
                           sweet corn snack

I first tasted this dish at my uncle's place in BeLgaon. It was white corn or maka not the sweet corn/american corn what we usually get in Mumbai nowadays. White corn is available only in rainy season. The dish tastes best with white corn as they are not very soft and tender like sweet corns. (at least you can select the matured ones) While using maka you have to roast it slightly on the gas or pressure cook for 5-7 minutes so that you can easily grate them. In case of sweet corns you have to take the corns out of the cob & then run in the mixie once or crush them using khalbatta or mash them with laddle.

Ingredients
1 cup peeled & crushed corns
salt  & sugar to taste

Tempering
2 tsp oil
1 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
2 green chilies slit
4-5 curry leaves

Garnishing
Freshly grated coconut
chopped coriander leaves
lemon juice


Method
1.Heat oil in the kadai.
2.Add tempering ingredients.
3.As they sizzle add mashed corn and spray some water. Cover the pan.
4.Add salt and sugar to taste.
5.Garnish with coconut and coriander. Squeeze in some lemon juice.

6.Serve hot.

Note
You can add 1 chopped onion in the tempering for a change in taste.

DIWALI celebration

Art & craft



This year we made this string lamp at home from
string pendant lamp

This is how it turned out....

This DiwaLi we made this lamp!!! and it was really a good experience...We did this DIY project from the 'instructables' website...and wow it worked!!!.The String pendant lamp looked awesome

This lamp was in addition to the traditional 'AAKASHKANDIL'

....and of course rangoLi was the integral part of DiwaLi festival

so as the 'Diyas'