Mixed Veg. Raita

 

Raita is a perfect meal accompaniment for the sweltering summer. You can choose any salad vegetables of your choice. This recipe is very forgiving. If you can add some fresh mint from the garden, it will be delectable. But if you don't have one, that's fine too.

 

Mixed Vegetable Raita

Vegetable Salad

Ingredients

2 baby cucumbers, peeled, chopped

1 tomato, chopped

1 carrot, peeled, chopped finely

1/2 red onion, minced (optional)

 

2 cups plain yogurt, whisked

salt to taste

A pinch of sugar (optional)

1/2 tsp roasted cumin powder

1/2 tsp chaat masala

 

7-8 fresh mint leaves, shredded

 

Method

1. Mix all the ingredients.

 

Note -

1. Do not make too much in advance as cucumber will leave moisture. Or keep everything ready and mix at the very last minute before serving.

2. For extra zing, you can add minced green chili or red chili powder.

3. For rich taste,  use full fat yogurt. However, I prefer fat-free, plain Greek yogurt.

Drumsticks Kadhi

 

Sometimes, mom adds some seasonal vegetables in her Kadhi and then the kadhi gets a delicate flavor of that vegetable. When drumsticks/shevgyachya shenga are readily available in the market, she makes this delicious shenganchi kadhi.

 

Shevgyachya Shenganchi Kadhi

Kadhi with Indian Drumsticks

Ingredients

1 cup plain yogurt

2 cups water

2 tbsp besan/chickpea flour

 

salt to taste

1/2 tsp sugar

1 drumstick, cut into 6-7 pieces

 

Tempering

1 tbsp oil or ghee/clarified butter/toop

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder

1/8 tsp fenugreek seeds

1 sprig curry leaves, torn

2 green chilies, slit

2 tsp ginger, grated

 

Method

1. Whisk yogurt, water, chickpea flour till there are no lumps. Set aside.

2. Heat oil in a saucepan. Add the ingredients for tempering. As they sizzle, add drumstick pieces and 1/4 cup water. Cover and let it cook till it is soft.

3. Now add buttermilk mixture, salt and sugar.

4. Keep stirring till it comes to boil.

5. Reduce the flame and let it simmer for 5 minutes.

 

Note -

1. Frozen drumsticks can be used. But in my experience, they take a long time to cook compared to fresh and tender drumsticks. So if using frozen drumsticks, pressure cook them and then add to the tempering. If already pressure cooked, there is no need for additional cooking.

 

 

 

 

Swiss Chard chi Bhaaji

I love red amaranth or laal maaTh a lot. But it's not readily available here. Swiss chard can easily be substituted for any laal MaaTh recipe.

Swiss Chard chi bhaaji
Swiss Chard Stir Fry
Ingredients
1 bunch green/red/rainbow chard, shredded
salt to taste
1/2 tsp sugar/jaggery

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 green chili, slit
1 red, dried Chile, halved
1 small onion, chopped approx 1/2 cup

Method
1. Rinse chard taking care of removing all the impurities, near the stems. Chop roughly. If stems are tender, chop them as well.

2. Heat oil in a wok/kadhai. Add all the ingredients for tempering. Saute till onion is soft.
3. Add shredded greens. Sprinkle some water. Place lid on top and place water on the lid.
4. Let it cook on a medium flame.
5. Add salt and sugar/jaggery after greens are cooked and wilted.

Note -
1. Always add salt after the greens are cooked as they seem to wilt down in size after cooking.
2. Mom always adds a potato in Laal MaaThachi bhaaji. Add a chopped potato if you prefer. If using, add it after onion is soft and let it cook for few minutes before adding greens.

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Sole Fry

Sole fillets are delicate and they taste delicious. I use the same method and preparation as our  usual fish fry.

Sole Fry
Pan fried Sole Fillets
Ingredients
4-6 Sole fillets, preferably fresh
salt to taste
1/2 tsp turmeric powder
1 tsp chili powder (or to taste)
1/2 tsp asafoetida

For dredging
2 tbsp rawa
2 tbsp rice flour
A pinch of salt

Oil for pan frying

Method
1. Marinate the sole fillets with salt, turmeric powder, asafoetida and chili powder.
2. Set aside for 15 minutes. Refrigerate till ready to use.
3. Heat oil in a pan.
4. Dredge each fillet in rawa, rice flour and salt mixture.
5. Pan fry till crispy on both sides, adding oil as necessary.

Note -
1. Fresh sole fillets are preferred. If using frozen, make sure that they are completely thawed.
2. You can add ginger-garlic-green chili paste for marinating the fillets for an extra flavor.


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Lemon Cupcakes

Lemon Cupcakes are getting ready.

In the month of May, we celebrate "Teachers Appreciation Week" at Gudiya's school. Every day - during that week - our kiddos do something special for their beloved teachers. I was one of the volunteers for making desserts. We made lemon cupcakes following a super easy, semi-homemade recipe. This recipe called for a lemony-lime soda, which reminded me of a recipe my aunt used to follow to make eggless versions of the cake. My aunt used Thums Up for making Eggless Chocolate Cake, Goldspot for making Orange Cake and Limca for making a lemon cake!:-D

Our Lemon cupcake recipe, by no means, was eggless but the addition of lime soda (Think 7-up/Sprite and such!) made the cupcakes very light. This recipe gave us 24 cupcakes and 12 mini/tiny cupcakes.


Lemon Cupcakes
Ingredients
1 pack Lemon Cake Mix
1 pack (3.4 oz) Instant Vanilla Pudding Mix

3/4 cup vegetable oil
4 large eggs, preferably at room temperature
1 cup Lime-Lemony Carbonated drink such as 7-up/Sprite/Limca etc.

Frosting
Lemon Frosting of your choice.

Garnish
1 tbsp lemon zest

Method
1. Preheat oven 325 F. Line up cupcake liners along the cupcake tray.
2. Mix cake mix and pudding mix.
3. Add vegetable oil, eggs - one at a time, lime-lemon soda. Using electric mixer, beat it till the batter is ready.
4. Pour the batter in the cupcake liners.
5. Bake for about 18 - 20 minutes. Make sure that they are baked well by inserting a toothpick in the middle of a cupcake. It should come out clean.
6. Let the cupcakes cool down completely. Bake the next batch.
7. When all the cupcakes are ready and have completely cooled down, frost them using your favorite frosting. We used Duncan Heines Lemon Frosting.
8. Garnish with some grated lemon zest on top.

Note -
1. We used Duncan Heins brand for this recipe.

Credits
http://allrecipes.com/recipe/lemon-bundt-cake/



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Poddale Upkari

Sometimes, when I have a vegetable in hand, and am not sure what to do with it, I turn to my grandmother's simple upkari. Just add a coconut oil fanna/tempering of basic ingredients and a simple stir fry is ready. I do not add extra coconut, but for the authentic taste, a garnish of freshly scraped coconut is a must.

PoddaLe Upkari
Snakegourds South Canara Style
Ingredients
2 medium snakegourds/PadwaL chopped, remove seeds and membranes
salt to taste

Tempering
1 tbsp oil - preferably coconut oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
3-4 red chilies such as byadgi chilies

Method
1. Chop snake gourds taking out seeds.
2. Heat oil in a kadhai/wok/bogaLay. Add the mustard seeds, asafoetida and red chilies.
3. As they splutter, add snakgourds. Saute for 1 minute.
4. Cover with a lid and place water on the lid. Let it cook on a medium flame. Check from time to time. Sprinkle some water if needed.
5. Add salt.
6. Serve with DaLitauy and Rice.

Note -
1. Snakegourd seeds can be used to make a Konkani pancake - Sanna PoLo.
2. For an authentic flavor, garnish with freshly scraped coconut.

 

Homegrown PadwaL/Snake Gourd

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Kurmuryache Ladoo

Gudiya picked up a packet of "Kurmuryache Ladoo" at the Indian stores. My mom, was here that time,  declared that these can easily be made at home. I was eager to learn it myself since I had never made it before.

Kurmuryache Ladoo - (Count 10-12)
Puffed Rice Balls
Ingredients
2 cups Kurmure/churmure/Murmure/Mamra/puffed Rice
1/2 cup jaggery powder or grated jaggery
2 tbsp water

A spoonful of ghee to grease your hands

Method
1. Place jagger and water in a heavy bottomed saucepan. Switch on the gas and let jaggery melt.

2. Simmer till the mixture gets sticky and thick.

3. Keep a small bowl of water ready and with the help of a spoon, drop a small drop of jaggery mixture into water. When it forms a ball, it's ready to use. You will need to keep checking for this consistency.

4. Switch off the gas.

5. Add puffed rice and mix till it coats with jaggery.

6. Grease your hands with ghee/clarified butter.

7. Roll into balls.

Note -
1. This proportion gives me about 10-12 ladoos. This count varies depending on the size of the ladoos you are making.




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Dudhi Kofta Curry - It's different!

I clearly remember when I made this curry for the first time. It was my 10th vacation and I decided to cook something all by myself.  I browsed through mom's Ruchira and thought of making Dudhi Kofta curry. I checked the ingredients and everything was available at home. While following the recipe blindly, all along, I thought I was making Malai Kofta as kofta for me was always malai kofta from the restaurant. It didn't even occur to me that the recipe didn't even have malai or any other ingredients that make Malai Kofta. Yeah, I was all of 15! When the curry was ready, a delicious aroma wafted through the kitchen. I was happy. When my family arrived from work, mom was shocked to see my escapade. Everyone enjoyed it thoroughly, as it had come out really well. Every one, except me was happy. Though it tasted great, for me it was a disaster. After all, I was supposed to be making malai kofta and what I had made didn't even taste or looked like one. Now, it tasted great, but that's another story. The credit for that delicious taste goes to Mrs. Kamlabai Ogale of Ruchira.

Many years later, I prefer making this version than calorie and fat laden Malai kofta. The only difference is that I no longer look at Ruchira for reference. When I made this dish last time, I just threw some basic ingredients from my Maharashtrian pantry together. I am sure the recipe is quite close to Mrs. Ogale's original recipe.

Dudhi Kofta Curry
Bottle Gourd Fritters Curry
Ingredients

For making Koftas (10-12)
1 small dudhi/bottlegourd, peeled & grated, squeeze to drain out water
1/2 tsp turmeric powder
3/4 cup besan/chickpea flour
2 tbsp minced cilantro
3-4 green chilies or per desired heat, minced
salt to taste

You will also need
1/4 cup daaNyache KooT/Roasted, unsalted peanut powder
1/2 tbsp jaggery
water as needed
Salt to taste

Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tsp white sesame seeds
1/2 cup chopped onion
1/4 cup chopped tomato
1 tbsp goda masala
1 tsp ginger-garlic paste
1 tsp paprika or mild chili powder

Garnish
1 tbsp minced cilantro

Method
1. Squeeze out water from dudhi and mix with besan, salt, cilantro, chilies, turmeric powder. Make a thick dough and steam till they are cooked. Alternatively, you can deep fry these dudhi fritters and set aside to drain.
2. Heat oil in a saucepan. Add mustard seeds, asafoetida, turmeric powder and sesame seeds.
3. As they splutter, add onion and ginger garlic paste. Saute till onion is soft.
4. Add tomatoes, goda masala and paprika. Saute for about 5 minutes.
5. Now add water, salt, jaggery and peanut powder. Bring to boil. Switch gas to low. Let it simmer.
6. Place koftas slowly into the simmering curry.
7. Simmer for few more minutes. Garnish with cilantro.


Note
1. In order to save some calories, I steam the koftas or sometimes use appe pan to shallow fry. But originally, these are fritters which are meant to be deep fried.
2. Adjust the amount of besan and salt, depending on the size of the bottle gourd. Make around 10-12 koftas for this recipe.
3. If you have a big bottle gourd, adjust the chickpea flour and other ingredients. Make koftas and freeze all the remaining koftas for future use.
4. Dudhi Muthiyas can also be substituted in this recipe.

Recipe Credit
Ruchira by Kamalabai Ogale
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Daal Fry

 

 

Daal Fry is one of the most common dishes at the Indian restaurants. I make mine as follows.

 

 

Daal Fry

Ingredients

 

Pressure cook

 1 cup toor daal

1/2 tsp turmeric powder

1/4 tsp asafoetida

 

Tempering

1 tbsp oil

1 tbsp ghee/clarified butter

1/2 tsp cumin seeds

1/4 tsp asafoetida

2-3 cloves

2 red chilies

2 green chilies, minced

1 tbsp ginger paste

1/2 tbsp garlic paste

1 tomato, chopped

 

You will also need,

salt to taste

1/2 tsp garam masala

1/4 tsp amchoor powder

 

Garnish

1 tbsp cilantro, chopped

 

Suggested Accompaniment

Jeera Rice

or Plain Rice

 

Method

1. Pressure cook toor daal, adding turmeric powder, asafoetida and adequate amount of water. Mash and set aside.

2. Heat oil and ghee in a saucepan. Add cumin seeds, cloves and asafoetida. As they splutter, add curry leaves, green & redchilies and ginger and garlic paste. Saute for 2 minutes. Add tomato and saute again for 1 minute.

3. Add mashed daal and 1/4 cup water. Add salt, garam masala and amchoor powder.

4. Simmer.

5. Garnish with cilantro

 

Note -

1. Do not add too much water as this daal has a thick consistency.

2. If you do not like too much heat, reduce the amount of chilies.

 

Eggplant-Avocado Bharta

I made bharta/bharit with this unusual pair of eggplant and avocado. It tasted pretty good as a dip or as an accompaniment with the daily meal.

Eggplant-Avocado Bharta
Dip
Ingredients
1 eggplant - bharta variety
1 avocado
salt to taste
1 lemon, freshly squeezed
1 small purple onion, finely chopped

Tempering
1/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp cumin seeds
1/2 tsp turmeric powder


Garnish
2 tbsp minced cilantro


Method
1. Grill eggplant applying oil. Let it cool down. Take the peel off and mash the pulp.
2. Mash avocado to pulp. Add it to the eggplant pulp.
3. Add salt, finely chopped onion and fresh lemon juice.
4. Heat oil in a saucepan. Add mustard seeds, asafoetida, cumin seeds and turmeric powder.
5. Drizzle over the eggplant-avocado mixture.
6. Mix in chopped cilantro.
7. Serve as an accompaniment with an Indian meal or as a dip with crackers/chips.

Note -
1. Do not make this bhurta too much in advance, else Avocado may turn black.


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Dudhichi Bhaaji - Bottlegourd again!

My neighbor, Chris planted a "Dudhi" plant last year. She didn't even know that this vegetable can be eaten. She wanted to create a pumpkin patch for Halloween. When she took her kids to the local nursery to pick the seeds to sow, her kids loved the shape of this unusual gourd that was displayed on the seeds packet. So instead of pumpkin they planted bottlegourd. Very soon, they got a bumper crop. For them, it was just a decoration for Halloween. But very soon inquisitive Asian neighbors (from Vietnam and India - you know who that was!;-) enlightened Chris that this is an edible gourd. I am not sure if Chris ventured into cooking bottlegourd, but she shared it generously with her Asian neighbors!;-)

I made following bhaaji.

Dudhi chi Bhaaji
 दुधीभोपळ्या ची   भाजी 
Bottlegourd Stir Fry
Ingredients
1 medium bottle gourd, peeled and cubed
salt to taste

Grind to a coarse paste
1/4 cup fresh coconut
1/2 tsp cumin seeds
2-3 green chilies (increase or decrease per personal preference)

Tempering
2 tsp oil
1/2 tsp cumin seeds
1/8 tsp fenugreek seeds
1/2 tsp turmeric powder

Method
1. Heat oil in a saucepan. Add the seeds and powder.
2. As the seeds sizzle, add bottlegourd pieces. Saute for 2 minutes. Sprinkle some water and cover with a lid. Place some water on the lid. Let it cook for about 15 minutes or so. Add water if needed.
3. Add ground paste and salt to taste. Continue cooking till dudhi is cooked fully.
4. Serve with daily lunch.

Note-
1. This is not a curry - so it does not have thin consistency. Based on your preference, you can make it completely dry or keep a little gravy.





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Harbharyachya Paalyacha ZuNka - Fresh Chickpea Leaves

 

When I have leafy greens available, one of the recipes I try is our good, old ZuNka.

ZuNka made in my family is a very dry version. Pithale, on the other hand, has thin or pudding like consistency.

 

Harbharyachya Paalyacha ZuNka

हरभऱ्याच्या  पाल्याचा  झुणका 

Chickpea Greens with Chickpa Flour

Ingredients

1 bunch Chickpea Greens, rinsed and roughly chopped

1/2 tsp chili powder

salt to taste

1/2 - 3/4 cup besan/chickpea flour

 

Tempering

2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp asafoetida

1/2 tsp turmeric powder

 

Method

1. Heat oil in an iron kadhai/wok. Add mustard seeds, asafoetida and turmeric powder.

2. As they splutter, add chopped greens. Saute till they are cooked.

3. Stir in salt and chili powder.

4. Now add chickpea flour, spoonful at a time while stirring the mixture constantly. Keep adding till it starts to look dry. Add spoonful of oil if needed.

5. Keep sauteing for some more time till besan appears to be cooked.

 

Note -

1. This is a very dry dish. Serve with little yogurt on the side.

2. If the stems are very fresh, they can be chopped else, just tear off the tender leaves and use them in this recipe.

Chickpea Greens

 

 

Sweet Lassi

Lassi has gained a wide popularity even in the United States. Even Trader Joe sells it.

In some parts of Mumbai, I have tasted this lassi, flavored with rose water. If it's not readily available, proceed without it. But rosewater adds a different flavor to this quintessential summer cooler.


Meethi Lassi
Sweetened Buttermilk
Ingredients
1 1/2 cups plain yogurt (I used skim)
1 cup water

2 tbsp sugar (more or less per taste)

A pinch of salt

Optional Garnish
1 tsp rose water
&/or crushed ice

Method
1. Churn yogurt, sugar and water to make thick buttermilk
2. If using rose water, stir in.
3. Chill. Serve with crushed ice, if using.

Note -
1. Some people also use grated jaggery instead of sugar for a more earthy taste. This lassi with jaggery is called Gudwali Lassi.
2. For richer version, you can use whole milk yogurt and top it with some heavy cream - for that "malai maarke" flavor.

Mughlai Mushroom

This is my version of Mughlai Mushroom. This curry doesn't need turmeric powder. But due to antioxidant properties of turmeric, I tend to use turmeric in pretty much every recipe.

 

Mughlai Mushrooms

Mushroom Curry

Ingredients

1 pack Button Mushrooms, cleaned and sliced

1/2 cup green peas (fresh or frozen)

salt to taste

1 tsp Mughlai Garam Masala

 

Tempering

1/2 tbsp oil

1/2 tsp turmeric powder (optional)

 

Grind to a fine paste

10-12 raw cashews, preferably unsalted - soaked in water for 2 hours

1 tbsp white poppy seeds, soaked in water for 2 hours

A pinch of nutmeg powder

1 cup boiled onion, approx 1 medium onion

 

Method

1. Slice onion and pressure cook. Set aside to cool down.

2. Soak cashews and poppy seeds in a separate container.

3. Grind drained cashews, poppy seeds, nutmeg powder and boiled onion to a smooth paste.

4. Heat oil in a kadhai or wok. Add turmeric powder if using. Saute for few seconds without letting it burn. Add ground paste. Saute for about 10  - 15 minutes. Add a splash of water if necessary.

5. Now add mushrooms, green peas, salt and sugar. Mushroom will leave water. Let it cook in that moisture. Sprinkle Mughlai Garam Masala.

6. Simmer till extra moisture is evaporated or keep some gravy if you desire.

7. Switch off the gas and serve with flatbread of your choice.

 

Note -

1. I use white button mushroom or baby portbella mushroom for this recipe. Use about 2 cups sliced mushrooms for this recipe.

2. To make the gravy richer, you can add 1/4 cup heavy cream after sprinkling garam masala.

Leeks Fried Rice

I had checked out Mireille Guiliano's French Women don't get fat book. I wanted to try her Leeks soup. But I couldn't get good leeks in the market. So I got frozen leeks from Trader Joes and never made that soup so far. But I wanted to use those frozen leeks so I created this Leeks fried Rice. Leeks is a vegetable that can be described best as bodybuilder spring onion!! ;-)

Leeks Fried Rice
Ingredients
1 lb Frozen, chopped Leeks
1 1/4 cup rice, rinsed and drained
2 1/2 cup warm water
salt to taste
A dash of Soy sauce
Freshly ground black pepper, as needed

Tempering
1 tbsp oil
1 tsp ginger paste

Suggested Accompaniment
Szechuan Prawns

Method
1. Rinse and drain rice. Set aside.
2. Heat oil in a heavy bottomed saucepan.
3. Add ginger paste. Saute for 1 minute. Add leeks. Saute for 30 seconds.
4. Add drained rice. Keep sauteing for 2 minutes.
5. Sprinkle freshly ground black pepper and soy sauce.
6. Add warm water, salt and bring to boil.
7. Switch the gas to low, cover and let it cook.
8. Fluff with the fork before serving.

Note -
1. I used frozen chopped leeks.
2. Please note that this rice is very mild. So make sure to serve it with some spicy delicacy of your choice.

Leeks Fried Rice with Szechuan Prawns

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Szechuan Prawns

Szechuan cuisine from Sichuan region of China is relished in India. I am sure the recipes are tweaked for Indian tastebuds. I made my version of Szechuan Prawns which was loved by all. I am absolutely sure that this is not authentic. ;-)


Szechuan Prawns
Prawns/Shrimp Szechuan style
Ingredients
Marinate for at least 1/2 hour
1 lb shrimp/prawns, deveined, cleaned
1/2 tsp turmeric powder (optional)
1 tsp paprika for color
salt to taste
1 tbsp Soy Ginger Sauce

Whisk for making sauce
4 tbsp tomato ketchup
salt to taste
1 tbsp sugar
A splash of Soy sauce
1 tsp paprika
1 tsp rice vinegar
1/2 tsp Hoisin sauce
2 tbsp corn starch
3/4 cup water

Tempering
1 tbsp oil - preferably toasted sesame oil
2 red/dried chilies, chopped into 3-4 parts
2 tbsp ginger paste
2-3 spring onions, chopped

Garnish
1 spring onion, greens only cut diagonally

Suggested Accompaniment
Leeks fried Rice
or
Plain Rice
and
Green Chilies in Vinegar

Method
1. Marinate shrimp/prawns in the marinade. Refrigerate for at least 1/2 hour.
2. Whisk sauce till there are no lumps of corn starch.
3. Heat oil in a wok. Add dried chilies. As they sizzle, add ginger paste. Saute for 1 minute. add spring onions. Saute again for 1 minute.
4. Add marinated shrimp along with the marinade. Let it cook.
5. Add sauce mixture and stir till sauce thickens.
6. Adjust for salt if needed.
7. Garnish with spring onion greens.

Note -
1. Turmeric powder is definitely optional. I prefer it with any seafood or chicken.
2. Keep in mind that the Soy sauce, soy ginger sauce, hoisin sauce etc already have salt. Add your salt accordingly.
3. If you do not have soy ginger sauce, use 1 tsp ginger paste and few drops of soy sauce for the marinade.
4. If you do not have paprika, use any mild chili powder (like Kashmiri chili powder) which will add bright red color without adding too much heat.
5. You can dredge marinated shrimp/prawns in a spoonful of cornstarch - taking care to shake off excess marinade - add deep/shallow fry them before adding to the wok. It will surely taste tastier and crunchier but will also add calories. ;-)


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Kobichi Bhaaji (2)

As a kid, cabbage was not exactly my favorite. but as my tastebuds and I grew, I think I started liking cabbage more. Mom generally made two types of kobichi bhaaji for our lunchbox. One was with addition of chana daal and the other was with potato and/or green peas. I personally like cabbage + Potato + green peas combo more than just cabbage and potato.

 

Kobichi Bhaaji (2)

Cabbage with potatoes and green peas

Ingredients

1 small cabbage, shredded

salt to taste

1/2 cup green peas, fresh or frozen

1 medium potato, peeled and chopped, soak in water till ready to use.

 

Tempering

1 tbsp oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder

1/2" ginger, peeled & grated

2-3 green chilies, slit

 

Garnish

1 tbsp fresh coconut

1 tbsp minced cilantro

 

Suggested accompaniment

Fulke

or

Ghadichya Polya

 

Method

1. Heat oil in a kadhai/wok. Add tempering ingredients till turmeric powder. As they sizzle add green chilies and grated ginger. Saute for 2 minutes.

2. Add drained potato pieces. Add 1 tbsp water. Cover and cook for 5 minutes till potatoes are semi cooked.

3. Add shredded cabbage and green peas. Sprinkle some water. Stir well.

4. Cover and place water on the lid.

5. Cook till cabbage is cooked to your liking. Sprinkle water from time to time if needed.

6. Add salt to taste after cabbage is cooked.

7. Garnish with coconut and cilantro.

 

Note -

1. This bhaaji can be made by adding just potatoes or just green peas along with cabbage.

 

Paneer Pulao

Ever since I have discovered that Costco sells paneer, I buy that huge piece, cut it into 5-6 chunks and freeze them individually. Later, as and when I need it, I thaw one chunk at a time for the recipe. I decided to make Paneer Pulao. As usual I added more vegetables.


Paneer Pulao
Rice with Indian Cheese
Ingredients
1 cup Basmati rice, rinsed, drained
salt to taste
2 cups mixed vegetables (Green beans, carrots, green peas, corn etc)
1 cup Paneer cubes
1 medium potato, peeled & cubes (optional)
1 tbsp Pulao masala

Grind to a fine paste
1 cup cilantro
5-6 fresh mint leaves
2 green chilies (optional)
2 garlic cloves
1" ginger
1/2 lemon

Tempering
1/2 tbsp oil
1/2 tsp cumin seeds
3-4 cloves
1" piece of cinnamon
3-4  black peppercorn
2 green cardamoms
1 bayleaf

Garnish (Optional)
1 tbsp clarified butter

Suggested Accompaniment
Raita

Method
1. Rinse and drain Basmati rice. Set aside.
2. Heat oil in a heavy bottomed saucepan.
3. Add all the whole spices for tempering. As they splutter/ get unfurled, add green paste. Saute for 5 minutes of medium flame.
4. Add basmati rice and saute for 1 minute.
5. Add potato - if using along with the vegetables. Saute for 1 minute.
6. Add 3 cups water, salt to taste and pulao masala.
7. Bring to boil.  Switch the gas to low. Cover and let it cook for about 12-15 minutes.
8. Place paneer pieces. Switch off the gas. Keep covered for at least 10 minutes before serving.
9. Fluff the rice with a fork. Drizzle ghee/clarified butter - if using.

Note
1. For richer taste, fry paneer and potato pieces. In that case add both in step 8.
2. For richer taste, use ghee for tempering and use even more ghee for garnish.
3. I use frozen vegetables for this recipe.
4. I always use double proportion of vegetables to rice. Adjust per your own liking.



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Zucchini Koshimbeer

Zucchini is a summer vegetable that grows in abundance here in summer. If you plant Zucchini, you just get inundated with the bumper crop so that's the perfect time to invent/create some unusual recipes.

 

Zucchinichi Koshimbeer

Zucchini salad

Ingredients

2 small or 1 big zucchini, grated

1 lime or lemon

salt to taste

A pinch of sugar

2 tbsp unsalted, roasted peanut powder/daaNyache kooT

1 green chili, chopped

 

Tempering

1 tsp oil

1/2 tsp cumin seeds

1/2 tsp asafoetida

 

Method

1. Mix grated zucchini with all the remaining ingredients.

2. Heat oil in a small saucepan. Add cumin seeds and asafoetida.

3. As the seeds splutter, drizzle the sizzling oil over koshimbeer and mix well.

 

Note -

1. There is no need to peel the zucchini.
2. Sometimes, I add grated carrots to the above koshimbeer and then it looks like this -

Zucchini - Carrot Koshimbeer