Takatla Saboodana - Sago in buttermilk

 

This is another ubiquitous "upwas/farali" food from the Maharashtrian kitchens. Make sure to use fresh, sweetish buttermilk for this recipe.

 

Taakatla Saboodana

ताकातला  साबूदाणा 

Sago in buttermilk

Ingredients

1 cup sago, cleaned, rinsed

1/2 cup buttermilk

 

1/2 cup daaNyache kooT/roasted unsalted peanut powder

salt to taste

1 tsp. sugar

 

Tempering

1 1/2 tbsp. ghee/clarified butter

1/2 tsp. cumin seeds

2-3 green chilies, chopped

1/2 tbsp. grated ginger

 

Garnish

 1 tbsp. minced cilantro

1 cup buttermilk

 

Method

1. Rinse sago after cleaning for any impurities. Soak in the buttermilk for at least 2 hours.

2.Heat ghee in a saucepan. Add cumin seeds, chilies and ginger. Sauté for a minute.

3. Add soaked sago, salt, sugar and peanut powder.

4. Keep stirring till it is mixed.

5. Cover and cook on a medium flame till sago seems to be cooked.

6. Add more buttermilk and cilantro.

7. Mix well before serving.

 

Note -

1. Do not use sour buttermilk for this recipe.

Print Page

Surti Amchoor wali Daal

 

 

 

Surti Amchoor Daal

Daily Daal with Dried Mango Powder

Ingredients

1 cup toor daal, pressure cooked, mashed coarsely

salt to taste

1 tsp jaggery

1 tsp Aamchoor powder/dried mango powder or to taste

 

Tempering

1 tbsp. ghee/clarified butter

1/2 tsp cumin seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder

2 sprigs curry leaves

3-4 green chilies, slit

1/2 cup minced onion

 

Method

1. Pressure cook toor daal using double amount of water. Mash lightly and set aside.

2. Heat ghee in a saucepan.

3. Add the spices & curry leaves. As they splutter, add onion. Sauté till onion is soft.

4. Add mashed daal and 1/3 cup water. Bring to boil.

5. Switch gas to low. Add salt, jiggery and amchoor powder.

6. Simmer for about 10 minutes.

7. Serve with plain rice or jeera rice.

 

Note -

1. Let this daal have thick consistency.

2. Ghee or clarified butter gives a distinct flavor in this daal. You can most certainly use oil if that's what you prefer.

3. If you like, add more green chilies for a kick. You can also add some garlic cloves in tempering.

Print Page

Shevgyachya Paanancha ZuNka/Pithale

 

Technically speaking, ZuNka and Pithale are not the same. At least in my family, we refer to ZuNka as the drier version of besan/chickpea flour and a vegetable combo where as Pithale has almost semi-set pudding like consistency. Shevgyacha paala or Drumsticks leaves is a rare delicacy. We use it in ZuNka as well as Pithale.

 

Generally, you see this tree in abundance in India. As a result, these leafy greens are not exactly considered exotic. However, at $8 per lb, they are pretty steep here. But then again, the leafy greens don't weigh that much so just a handful would be enough and one doesn't have to buy them by pound.

 

Shevgychya Paanancha ZuNka/Pithale

शेवग्याच्या  पानांचा  झुणका 

Drumsticks leaves with chickpea flour

 Ingredients

1 1/2 cup drumstick leaves, rinsed, chopped

salt to taste

1 cup besan/chickpea flour

1 tsp chili powder

 

Tempering

2 tbsp. oil

1/2 tsp mustard seeds

1/4 tsp asafetida

1/2 tsp turmeric powder

2 tbsp. chopped onion

 

Method

1. Clean and roughly chop the leaves. Set aside.

2. Heat oil in an iron or nonstick kadhai.

3. Add the spices and onion. Sauté for 1 minute.

4. Add chopped leaves. Sauté till onion is soft and leaves appear to be cooked.

5. Now add salt and chili powder.

6. Mix well, Sprinkle besan/chickpea flour. Keep stirring.

7. If needed, add more oil. Keep sautéing

 

Variation -

1. For making pithale, whisk besan with 1 cup water and set aside.

2. Follow the steps till 5 and then add 1/4 cup water.

3. As water comes to boil, add lump free besan-water mixture.

4. Keep on stirring on a low flame till, semi-set yogurt or pudding consistency is achieved.

 

Drumsticks leaves/shevgyachi paane

 

Print Page

Ina Garten's Deeply Chocolate Gelato

 

Today, I am sharing a chocolate lover's dream come true! Just follow this link to go to the chocolate heaven!!:-)

 

Credits

http://www.foodnetwork.com/recipes/ina-garten/deeply-chocolate-gelato-recipe/index.html

Print Page

Poi na Thepla

Poi means Malabar Spinach in Gujarati (MayaLu in Marathi, VaaLi in Konkani). My mother in law uses poi to make bhujiya/fritters or paatra. My beautiful plant encouraged me to try something different. So I made delicious flatbread using this poi.

Poi na Thepla
Malabar Spinach Flatbread
Ingredients
1 1/2 cup wheat flour
1 1/2 cups shredded, fresh Malabar Spinach
1/2 tsp ajmo/owa/ajwain
1 tsp turmeric powder
1 tsp ginger-green chili paste (optional)
1 tsp mild chili powder
1 tsp coriander-cumin powder
salt to taste
water as needed
 1 tsp oil

Rice flour for dredging
Oil for roasting

Suggested Accompaniment
Chhundo

Method
1. Mix flours with all the dry ingredients and Malabar spinach. Knead to a soft dough, adding water as needed.
2. Smear spoonful of oil and knead again. Set aside for 1/2 hr.
3. Heat a pan or tawa. Make 12 uniform balls.
4. Dredge each ball in rice flour and roll into a disc, one at a time.
5. Roast on a hot tawa or cast iron griddle, so brown spots appear on both the sides. Use oil as needed for roasting.
6. Place in an aluminum foil or a clean cotton napkin till ready to use.
7. Serve with chhundo/sweet & spicy grated mango pickle.

Note -
1. Add spoonful of yogurt or cream (and hence less water while kneading) to get softer theplas.
2. Check out how to grow Malabar Spinach here.

Red Stemmed Malabar Spinach

Print Page

Kelphoolachi Bhaaji(2) - Banana Blossom Stir Fry

 

Kelphool and Kala Vatana make a classic combination in Malvani cuisine. I have already posted the first version. Today, I am sharing a slightly different version. Hope you all like it.

 

Kelphoolachi Bhaaji(2)

Banana Blossoms Stir Fry

Ingredients

1 can banana blossom (20oz), soak, rinsed, chopped

1/3 cup boiled kale vatane sprouts

salt to taste

1 tsp jaggery or to taste

 

Grind to a coarse paste

1/2 cup fresh coconut

3 green chilies

1 1/2 tsp coriander seeds, roasted

4-5 black peppercorn, roasted

 

Tempering

1 tbsp. coconut oil

1/2 cup minced onion

3-4 garlic cloves, smashed, leaving each clove whole

 

Method

1. Soak banana blossom in water for about an hour to remove any "can" taste. Rinse and drain. Chop finely and set aside.

 

 

2. Grind coconut coarsely with roasted spices. Make sure that the spices are ground finely but coconut remains little coarse.

3. Heat oil in a kadhai. Add garlic cloves and onion. Add turmeric powder. Saute for few minutes till onion is soft.

4. Add chopped banana blossoms, ground coconut paste. Sprinkle some water if needed.

5. Cover and let it cook for 10-12 minutes.

6. Add salt and jaggery.

 

Note -

1. Since I am using canned banana blossom, it doesn't take too long to cook.

 

 

Banana Blossom

Print Page

Vegetable Manchurian or Asian Veggie Meatballs

We call this dish "Vegetable Manchurian". My American friend refers to it as Asian Vegetable Meatballs. What's in name, after all? This is one of the most beloved Indo-Chinese dish.

Vegetable Manchurian or Asian Veggie Meatballs
Ingredients

For the balls
1 small green cabbage, finely shredded about 4 cups
1 carrot, peeled & finely shredded about 1 cup
1 tbsp finely grated ginger
A dash of chili-garlic sauce [I used Maggie brand]
Salt to taste
Freshly ground black pepper
1 tbsp corn starch
3/4 cup all purpose flour
1/8 tsp baking soda
water as needed

Whisk till no lumps
2 tbsp corn starch
2 tbsp tomato ketchup
Few drops of soy sauce
salt to taste
1 1/4 cup water
1 tbsp sugar
A dash of white or rice vinegar

Tempering
2 tbsp oil
1 tbsp finely grated ginger
1 tbsp finely minced garlic
2 tbsp green onions/scallions, white part

Garnish
1 tbsp diagonally cut green onions/scallions, green part

Method
1. Mix all the ingredients for the "meat" balls. Add water gingerly to make about 20 small sized balls/spheres. Using cooking spray as needed, fry them in appe pan. If you want, you can always deep fry for better taste. Set aside on a clean kitchen napkin to cool down.

2. Heat oil in a wok. Stir fry ginger, garlic and green onions. Saute till they are a shade darker.
3. Add whisked cornstarch mixture. Bring to boil. The mixture will thicken.
4. Place cooked meatballs in a single layer.
5. Simmer for about 5 minutes.
6. Garnish with greens of scallions.

Note -
1. Although not authentic, I am known to add besan instead of all purpose flour for making the veggie balls.


Print Page