Chinch gulachi amti

Sweat & sour chinch gulachi turichya dalichi amti !! ( split pegion peas curry )

Ingredients :

Cooked Toor dal ( arhar )  : 1 cup 

Red chilli powder : 1 tsp

Goda masala : 1 tsp

scraped fresh coconut : 1/4 cup

Salt : 1/2 tsp ( as per taste )

Jaggery : 2 tsp
Tamrind pulp : 2 tsp

Vegetable oil : 2 tsp

Mustard seeds : 1/2 tsp

Cumin seeds : 1 tsp

Turmeric powder : 1/4 tsp

Hing : 1/4 tsp

Curry leaves : 7-8
Water : 1 cup or as required

Chopped coriander for garnishing.

Recipe :

1. Add  oil in a heavy bottom pan or kadhai.

2. Add mustard seeds & cumin seeds when oil becomes hot. Add hing & turmeric powder.

3.  Add curry leaves.

4.  Add little water in properly cooked toor dal. Prepare smooth mixture with water.

5. Add this dal in the pan. Add jaggery & salt. Add red chilli powder.

6. Add goda masala & coconut. Mix & let it cook.

7. Add water. Let the dal boil on medium flame. Then on lower flame let it simmer for 5 minutes.
8.  Consistency of this dal is not very thick like dal fry.
 Garnish with coriander leaves. Enjoy this tasty amti with hot rice or phulka.

Double beans sabji ( curry )

Ingredients :

Peeled double beans : 1 cup 

Boiled Potato : 1 medium size cut into cubes 

Chopped onion : 1/2 cup
Chopped tomato : 1/4 cup
Garlic paste : 2 tsp
Chilli paste : 1 tsp
Ginger paste : 1 tsp
Fresh coconut : 3/4 cup
Salt : 1 tsp ( as per taste )

Jaggery ( gul ) : 1 tsp

oil : 2 tsp

Cumin seeds : 1 tsp
Mustard seeds : 1 tsp
Turmeric powder : 1/2 tsp
Red chilli powder : 1 tsp
Goda masala : 1 tsp

Hing : 1/2 tsp 

Water : 2 cup or as required

Handful of Finely chopped coriander.

Double beans :

Soak dry double beans overnight in enough  water.

Next morning drain excess water & peel the skin. Skin is removed very easily.

Recipe : 

1. Add  oil in a heavy bottom pan. 

2. Add mustard seeds & cumin seeds when oil becomes hot. Add hing & turmeric powder.

3. Add garlic. chilli & ginger paste. Add onion & tomato. Saute till onion & tomato become soft. 

4. Add potato & double beans

5. Add water  & mix well. Cover the pan till double beans cooks properly.

7. Add jaggery, goda masala  & salt.  Cover the pan for 2 minutes. Add little water if required. Do not over cook.

8. Add 1/4 cup fresh coconut & 1/2  cup ground in mixer with 1/4 cup of water. Add chopped coriander ( preserve some for garnishing).  Mix & let it cook without covering the pan for 2-3 minutes. 

      Enjoy this tasty curryl with hot fulka.

Lal mathachi bhaji ( Amaranthus )

Leafy vegetables are very good for our health. Lal math is also called as Rajgira.

Healthy tasty Lal mathachi bhaji!!

Ingredients :

Roughly chopped tender lal math leaves & tender lal math stems  :2 cups 

Chopped onion : 1/2 cup

Chopped tomato : 1/4 th cup

 Garlic cloves :4-5 

Green chilli : 2 or as per your taste.

Ginger : 1/2 inch

Salt : 1/2 tsp ( as per taste )

Sugar : 1/2 tsp ( optional )

Fresh coconut : 1/4 cup ( frozen can be used )

Vegetable oil : 2 tsp

Cumin seeds : 1 tsp

Turmeric powder : 1/4 tsp

Hing : 1/4 tsp

Coarse pea nut powder : 2 tsp

Clean the bunch of bhaji &  wash it thoroughly. Do not discard the stems. Cut the tender stems & use it along with leaves. 

Recipe :

1. Add  oil in a heavy bottom pan or kadhai.

2. Add cumin seeds when oil becomes hot. Add hing & turmeric powder.

3. Crush garlic, ginger & green chilli coarsely in mortal & pestle. Add this mixture in the oil. Saute for a minute.

4. Add  onoin & tomato & Stir the mixture properly till onion& tomato become soft.

5. Add chopped lal math & mix well.

7. Add sugar & salt. Cover the pan till lal math cooks. It takes hardly 5 to 10 minutes. 

8. Add fresh coconut  mix & let it cook without covering the pan till bhaji becomes dry.

9. Turn off the gas. Add peanut powder & mix well. Bhaji is ready to eat.

      Enjoy this tasty  bhaji with bhakri or roti.

Bharli vangi ( stuffed baigan )

Very tasty mouth watering Maharashtrian recipe !!

Ingredients :

Washed Small  baigan ( kate vangi )  : 10-12 

Boiled Medium sized potato  : 3-4
Chopped onion : 1/2 cup
 Garlic cloves : 7-8
Green chilli paste : 1 tsp or as per taste
Fresh coconut : 1/4 cup
Dry coconut : 1/4 cup
Coarse roasted peanut powder : 2 tsp
water : 1/2 cup or for consistency of gravy
Kashmiri Red chilli powder : 1 tsp ( gives nice red colour to curry )

Salt : 1 tsp ( as per taste )
Jaggery : 1/2 tsp
Vegetable oil : 3 tsp
Cumin seeds : 1 tsp
Turmeric powder : 1/2 tsp
Hing : 1/4 tsp
Goda masala :2 tsp
Garam Masala : 1 tsp
Chopped handful coriander for garnishing.

Recipe :

1. Dry roast dry coconut, onion & garlic cloves for 2 minutes. Grind to coarse paste.
    Add  oil in a heavy bottom pan or kadhai.

2. Add cumin seeds when oil becomes hot. Add hing & turmeric powder.

3. Add the above paste & green chilli . Add fresh coconut Saute for 2-3 minutes or till mixture turns       to brown or till nice aroma.
4. Add water & Stir the mixture properly. Add red chilli powder, goda masala & garam masala.

5. Meanwhile give 4 slits to baigans. It should not be cut into 4 pieces. Add baigans & mix & add           little water if required  & cover the pan till it becomes soft.
7. Add boiled potatos. Add salt & jaggery. Add peanut powder. 

8. Mix properly & cover the pan & let it cook for some time. Add water if required.
9. Garnish with chopped coriander.

      Enjoy this tasty  bhaji with bhakri or roti.

Simple Mula ( White Radish ) subji

                Easy, simple & tasty mula ( radish) subji !!

Ingredients :

Tender Radish leaves : 1 cups (1 bunch )

Grated Radish : 2 cups ( 3 big nos )
Garlic cloves : 4-5 coarsely crushed in mortal pestle

Green chilli : 2 coarsely crushed in mortal pestle
Grated ginger : 1 tsp
Red chilli powder : 1 tsp 
Salt : 1 tsp ( as per taste )

Sugar: 1/2  tsp

Grated fresh coconut : 1/2 cup

Roasted peanut powder : 2 tsp

Oil : 2 tsp
Mustard seeds :1/2 tsp

Cumin seeds : 1/2 tsp

Hing : 1/2 tsp
Turmeric powder : 1/2 tsp 

Recipe :

1. Wash the green leaves of radish & chop fine. Discard big stems.

2. Wash radish thoroughly & grate on big wholes grater.
3. Add oil in heavy bottom pan or kadhai.
4. Add mustard seeds, cumin seeds when oil becomes hot.

5. Add crushed garlic & green chilli. Saute for some time.

6. Add grated ginger & mix well. Then add hing & turmeric powder.

7. Add chopped radish leaves, saute for 2 minutes & then add grated radish. 

8. Mix properly. Cover the pan for 2-3 minutes.

9. Add salt & sugar, mix & again cover the pan. 
10. Vegetable becomes soft. Add coconut  ( save some for garnishing )& peanut powder. Mix well.
11. saute for 2-3 minutes or till mixture becomes dry. Garnish with fresh coconut.

      Enjoy this tasty  bhaji with hot phulka or bhakri.

Chakvatachi bhaji

Chakvat is a green tender leafy vegetable mostly available in winter! It looks like Bathua.
Try this tasty & healthy recipe !! 

Ingredients :

Washed & Chopped tender Chakvat : 2 cups 

Garlic cloves  : 7-8
Chopped Green chilli  : 1 tsp
Butter milk : 1 cup
Water : 1 cup
Besan ( chick pea flour ) : 2 tsp
Soaked peanuts : 3 tsp ( soak at least 3-4 hours preferably overnight )
Chana dal : 2 tsp  ( soak at least 3-4 hours preferably overnight )

Salt : 1 tsp ( as per taste )
Sugar : 1 tsp
Desi ghee : 2 tsp
Cumin seeds : 1 tsp
Turmeric powder : 1/4 tsp
Hing : 1/4 tsp

Recipe :

1. Add  ghee in a heavy bottom pan.

2. Add cumin seeds when ghee becomes hot. 

3. Add green chilli, garlic in the oil. Saute for a minute. Add hing & turmeric powder.
4. Add chopped chakvat in it. Mix well. Add peanuts & chana dal. Add some water.

5. Cook the vegetable till soft. These leaves are very tender takes 5-7 minutes to cook.  Turn off the                      gas flame. Pressure cook the peanuts & chana dal till 2 whistles. After cooling the cooker add cooked       peanuts & chana dal in chakvat vegetable. Do not overcook peanuts & chana dal.
7. Add besan in butter milk & mix with hand whisker. There should not be lumps.

8. Add butter milk & besan mixture. Mix well. Add water. Add salt & sugar. Cook for 5 minutes & turn off the gas.

      Enjoy this tasty  curry with hot steaming rice. Its very tasty.

Ambadichi ( Gongura or sour greens) bhaji

Tasty, delicious bhaji  in Maharastrian way!!

Ingredients :

Ambadi leaves : 3 cups (2 bunches )
For preparing this bhaji only leaves are used.

Garlic cloves : 1/4 cup ( 1 big bulb) coarsely crushed in mortal pestle

Soaked raw peanuts : 1/4 cup
Soaked chana dal : 2 tsp
water : as required
Red chilli powder : 2 tsp
Salt : 1 tsp ( as per taste )

Jaggery : 3 tsp

Oil : 1/4 cup
Mustard seeds :1/2 tsp

Cumin seeds : 1/2 tsp

Hing : 1/2 tsp
Turmeric powder : 1/2 tsp 
Besan ( chic pea flour ) : 1/2 cup

Recipe :

1. Wash the green leaves of ambadi & add in a pan. Add double amount of water or the leaves go completely under water.

2. Turn on the gas. Boil leaves at least for 10 minutes.
3. Turn off the gas & drain water completely in sieve. Keep aside.
    Pressure cook soaked peanuts & chana dal till 2-3 whistles or  turns soft.

4. Add  3 tsp oil in a heavy bottom pan.

5. Add mustard seeds,cumin seeds when oil becomes hot. Add hing  & turmeric powder. 

6. Add 1/2 of crushed garlic & saute till it turns brown.

7. Add cooked & drained ambadi leaves. Add cooked peanuts & chana dal. Mix properly. 

8. Add salt & jaggery. Cover the pan for 2-3 minutes.

9. Prepare smooth paste of besan in water & add in the bhaji. Add water till dropping consistency.
10. Cover the pan till besan cooks properly.
11. Take remaining oil in tadka pan. Add remaining garlic & 1/2 tsp red chilli powder. Pour the hot tadka on cooked bhaji. Garlicky aroma spreads everywhere.

      Enjoy this tasty  bhaji with hot jwari bhakri.

Dalimbi ( val ) usal ( birde )

                                                      Favourite Maharastrian dish !!

Ingredients :

Peeled val : 2 cups 

Boiled Potato : 1 medium size cut into cubes 

Chopped onion : 1/2 cup
Chopped tomato : 1/4 cup
Garlic paste : 2 tsp
Chilli paste : 1 tsp
Ginger paste : 1 tsp
Fresh coconut : 1/2 cup
Salt : 1 tsp ( as per taste )

Jaggery ( gul ) : 1 tsp

oil : 2 tsp

Cumin seeds : 1 tsp
Mustard seeds : 1 tsp
Turmeric powder : 1/2 tsp
Red chilli powder : 1 tsp

Hing : 1/2 tsp 

Water : 1 cup or as required

Handful of Finely chopped coriander.

For sprouted val : 

Soak dry val  overnight in enough  water.

Next morning drain excess water & keep val covered in a sieve for one day.

Val should have sprouted but in winter it may take 2 days to sprout.

Recipe : 

1. Add  oil in a heavy bottom pan. 

2. Add mustard seeds & cumin seeds when oil becomes hot. Add hing & turmeric powder.

3. Add garlic. chilli & ginger paste. Add onion & tomato. Saute till onion & tomato become soft. 

4. Add potato & val.

5. Add water  & mix well. Cover the pan till val cooks properly.

7. Add jaggery & salt.  Cover the pan for 2 minutes. Add little water if required. Do not over cook.

8. Add fresh coconut  & chopped coriander ( preserve some for garnishing).  Mix & let it cook without covering the pan for 2-3 minutes. 

      Enjoy this tasty usal with hot fulka.

Simple Bottle guard ( Dudhi / Lauki ) bhaji

                          Simple, healthy & tasty Bottle guard bhaji cooked in milk !!

Ingredients :

Peeled & cut  bottle guard : 1 cup ( cut in cubes )

Boiled Potato : 1 medium size cut into cubes

Coarse Black pepper powder : 1 tsp
Whole black pepper corns : 1/2 tsp
Roasted jeera powder : 1/2 tsp
Milk : 1/2 cup
water : 1/2 cup
Red chilli powder : 1/2 tsp ( optional )
Salt : 1 tsp ( as per taste )

sugar : 1/2 tsp

Desi ghee : 2 tsp

Cumin seeds : 1/2 tsp

Hing : 1/4 tsp 
Roasted peanut powder : 1 tsp

Fresh coconut  : 2 tb sp

Finely chopped coriander for garnishing.

Recipe :

1. Add  desi ghee in a heavy bottom pan or kadhai.

2. Add cumin seeds when ghee becomes hot. Add hing  & whole paper corns. 

3. Add bottle guard & potato pieces. Saute for 2 minutes. Add black pepper powder , red chilli powder & jeera powder.

4. Add milk & stir  properly. 

5. Add water  & mix well. Cover the pan till lauki & potato cook properly.

7. Add sugar & salt.  Cover the pan for 2 minutes. Add little water if required. Do not over cook.

8. Add fresh coconut  & peanut powder  mix & let it cook without covering the pan till bhaji becomes dry. Garnish with coriander.

      Enjoy this tasty  bhaji with hot fulka.

Pink sprouted lentil usal ( whole masur )

Ingredients :

Whole pink sprouted lentils  : 2 cups 

Chopped onion : 1/2 cup

Chopped tomato : 1/2 cup

Coarse Garlic paste : 1 tsp

Ginger paste : 1/2 tsp

Green chilli paste : 1 tsp

Red chilli powder : 1 tsp

Goda masala : 1 tsp

Garam masala : 1/2 tsp

scraped fresh coconut : 1/4 cup

Salt : 1/2 tsp ( as per taste )

Jaggery : 1/2 tsp

Vegetable oil : 2 tsp

Mustard seeds : 1/2 tsp

Cumin seeds : 1 tsp

Turmeric powder : 1/4 tsp

Hing : 1/4 tsp

Curry leaves : 7-8

Chopped coriander for garnishing.

How to sprout the lentils :

1. Soak 1& 1/2 cup lentils in 4 cups of water overnight.

2. Transfer it on next day in sieve. Let all the water fall down.

3. Keep covered in warm place for two days for longer sprouts.

Recipe :

1. Add  oil in a heavy bottom pan or kadhai.

2. Add mustard seeds & cumin seeds when oil becomes hot. Add hing & turmeric powder.

3. Add green chilli, garlic & ginger paste in the oil. Saute for a minute. Add curry leaves.

4. Add  onoin & Stir the mixture properly till onion becomes soft.

5. Add chopped tomato & mix well.

7. Add jaggery & salt. Cover the pan till tomato & onion cook. 

8. Add goda masala , garam masala ,coconut. Mix & let it cook.

9. Garnish with coriander leaves.