Vegetable stew

               Vegetable stew 

Ingredients :

All veggeis cut in dices

1. Cali flower  : 1/2 cup

2.  Onion   :  1/4 cup

3. French beans : 1/4 cup

4. Carrot   :  1/4 cup

5. Green paper : 1/4 cup

6. Paneer or Tofu : 1/4 cup

7. Potato   :  1/4 cup

8. Green peas : 1/4 cup

9. Coconut oil : 1 tbsp

10. Cinnamon   : 1 inch stick

11. Cloves  : 2

12. cardamom : 1 

13. green chilies : 2 

14. Coconut milk : 1 cup thick & 1 cup thin

15. Rice flour : 1 tbsp

16. Salt : as per taste

17. : spinach : 1/4 cup ( optional )

You can use any veggies you like.

      

Recipe :
1. Add coconut oil in a thick pan.

2. Add cinnamon, cloves, green chilies & cardamom when oil becomes hot ( not very hot )
3. Saute for a minute. Add onion, carrot & potato.

4. Keep the lid till they become little soft.

5. Add cali flower, green paper & peas.
6. Add 1/2 cup of water & cover with lid.

7. When all the veggies become soft add paneer or tofu.
8. Add salt as per taste.

9. Prepare a paste of rice flour with  thin coconut milk .Add this paste to above veggies.
10.Mix properly &  let it cook properly.
11.Add thick coconut milk & turn off the gas.
12 Serve hot with rice or garlic bread !!

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.

Veg Makhanwala

Delicious home made Veg Makhanwala !!

Ingredients :

Cauliflower cut lengthwise  : 1 /2 Cup
Green beans  : 1/4 cup
Carrot : 1/4 Cup

Potato cut in chips : 1/2 cup 

Green peas ( Fresh or frozen ) : 1/4 Cup
Green pepper : 1/4 cup
Paneer cubes : 1/2 Cup
Chopped Onion : 1/2 cup
Chopped Tomato : 1/2 Cup
Garlic cloves : 7-8
Green Chilli paste : 1/2 tsp
Ginger : 1 inch piece
Cumin seeds : 1 tsp
Turmeric powder : 1/2 tsp
Tej patta : 2
green elaychi : 3
Kashmiri Red chilli powder : 2 tsp
Garam Masala : 2 tsp
Kasoori methi : 1 tsp
Handful Coriender leaves : For decoration
Fresh cream : 1/2 cup
Milk : 3 tsp ( to soak poppy seeds )
Salt : as per taste
Sugar : 1 tsp
Butter or desi ghee : 4 tsp

Recipe :

1. In a heavy bottom pan add 1 tsp of ghee or butter. Add cumin seeds, tej patta, green elaychi. Then       add garlic cloves, onion & tomato. Saute for 2 minutes. Keep aside in a bowl & let it cool.
2. Boil all the vegetables to soft except green pepper. Do not overcook.
3. Drain water from the vegetables.. Add 3 tsp ghee or butter in the same pan saute green pepper then     add all the veges. 

4. Remove tej patta & grind remaining masala with onion,garlic & tomato to a smooth paste.

5. Add this paste to vegetables.Add red chilli powder, turmeric powder & garam masala. Add salt &      sugar.
6. Add little water. Mix properly.
7. Add paneer cubes & kasoori methi.
8. Simmer for 2 minutes.
9. Add cream & turn off the gas stove. save some cream for garnishing.

10. Garnish with handful of coriander & cream. 

11. Serve with hot phulkas, nan or paratha !!!

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.