Browsing Tag:

Coconut

Desserts/ Festival Special/ Maharashtrian

रव्याचे लाडू / रवा नारळाचे लाडू / Rava Coconut Laddoo

Nothing makes me miss home more than not being there for Diwali… Waking up early in the morning, getting an oil massage from mom, then a bath with ‘santoor-sandle’ soap bought specially for Diwali, helping her to make rangoli, wearing new clothes, then unlimited firecrackers followed by scrumptious faral with family… Happy Days!

Here’s wishing all my readers a very happy diwali.

May the auspicious festival of lights
illuminate your life in the year ahead with 
Happiness, Health and Prosperity !

To cherish those happy moments from my childhood, I decided to make grandma’s speciality – rava laddoo.

These laddoos are so soft that they melt in your mouth instantly. The fresh coconut adds an extra texture. They are simply out of these world.

Rava Coconut Laddoo

Rava Coconut Laddoo

The best thing I have ever had!

Ingredients:

Instructions:

  1. In a kadhai, add ghee and keep the flame to low-to-medium.
  2. Once the ghee melts, add fine rava and roast it until you can smell it from outside your kitchen. That's when the rava is nicely roasted.
  3. Once it's done, add freshly grated coconut and roast for some more time and then switch off the gas.
  4. Meanwhile, in a separate pan mix water and the sugar and bring the mixture to a boil. 
  5. Boil it for 3-4 minutes and switch it off. This is called 'ektari paak' / sugar syrup.
  6. Add this sugar syrup, to the rava-coconut mixture and mix well. Make sure there are lumps. 
  7. Add cardamom powder and mix again.
  8. Let the mixture cool down for couple hours. Then you can form laddoos.  

This is my gift to Preeti’s Diwali Fest hosted at Preeti’s Kitchen as announced by Surbhi, also to Nupur

Festival Special/ Maharashtrian/ Quick n Healthy

गोपाळ काला / Gopal Kala for Krishna Janmashtami

Krishna Janmashtami कृष्ण जन्माष्टमी, the birthday of Lord Krishna is celebrated all over India. In Maharashtra its popularly known as Gokulashtmi and it’s celebrated along with “Dahi Handi” with enormous zeal and enthusiasm. People make a human pyramid by standing on each other and the top most person tries to reach the “handi”, a clay pot filled with curd and aims to break it with his hand. This depicts Lord Krishna’s childhood and his love towards butter.

BalGopal

We worship bal gopal (बाल गोपाळ ) and we prepare his favorite dishes which include sweets and savory dishes. Then on the midnight of Janmashtami, we offer these dishes to Lord Krishna in order to welcome him on the earth. It’s believed that Gopal Kala is one of his favorite treats.

Prepare with Pohe, lahya, curd and cucumber it’s very easy to put together.

Gopal-kala

Gopal kala

Gopal kala

Lord Krishan's favorite and so is mine 🙂

Ingredients:

Instructions:

  1. Soak Pohe in water for about 5 minutes.
  2. In a large bowl mix pohe, lahya, chopped cucumber and curd and grated coconut, Add chopped cilantro and salt and sugar. Mix well.
  3. In a small pan, melt ghee for preparing "fodni" / tadka. Add cumin seeds, green chilis and grated ginger.
  4. Once done, pour this ghee over the mixture and mix well.

|| Jai Shri Krishna ||

 

Maharashtrian/ Quick n Healthy/ Subji / Curry

Vangi Batata (Eggplant Potato curry) Unbeatable!

Eggplants in Creamy Sauce loaded with Healthy Fats!

I have adapted my mom’s recipe of “bharli vangi” (भरली वांगी) to make it super simple and extremely delicious. The one thing I like about eggplant is it’s readily available in all grocery stores and this curry does not need any special ingredients. It’s super easy and super delicious.

Ingredients

5-6 medium sized eggplants
2-3 small potatoes (optional)
For masala -
1 tb spoon cumin-coriander powder
2.5 tb spoon peanut powder (दाण्याचे कूट)
1 tsp kala masala (गोडा मसाला)
1 tb spoon shredded coconut
1/2 tsp red chili powder
1/2 tsp sesame seeds (roughly powdered)
1 tsp tamarind paste (or tamarind chutney) or 3-4 Aamsul pieces
1/2 tsp jaggery
for tadka (फोडणी)
1/2 tb spoon oil (just enough for tadka)
1/4 tsp mustard seeds,
1/4 tsp cumin seeds
1/4 tsp hing powder
1/2 tsp turmeric powder
salt to taste

Method:

The original recipe does not contain any potatoes so feel free to omit them. I sometimes add potatoes to increase the quantity.

Potatoes take more time for cooking, so start with them first. Wash potatoes and dice them in cube sized pieces.

In a medium sized pan, heat some oil and prepare tadka with mustard seeds, cumin seeds, hing and turmeric. Add potato cubes and mix well. Let them cook for 3-4 minutes.

Meanwhile, you can cut washed eggplants into cubes. Keep them immersed in water with a pinch of salt. That avoids the discoloration. Transfer these eggplant pieces to the pan and also add few spoons of water.  Add tamarind paste or aamsul and let them cook for a minute or so.

Now we add the masala – Peanut powder, roughly grounded sesame seeds, red chili powder and kala masala.

Also some salt to taste. Add fresh coconut. (Dry coconut works too.) Add some more water to maintain the consistency. Let it boil for few minutes until all veggies are cooked nicely.

Once done, turn off the heat. Add jaggery and mix well. It’s ready!

Extra Credit –

I like to use तिळाची चटणी (dry sesame seed chutney), कारळ्याची चटणी and also जवसाची चटणी (flax seed powder) These seeds together with coconut provide a lot of healthy fats and also make super creamy sauce. As you can see, it requires very little oil to make this dish 🙂

Desserts/ Entertaining/ Maharashtrian/ Superfoods

खजूर साटोरी (Stuffed Dates Paratha)

Healthy twist to  a traditional Maharashtrian dessert

Satori (साटोरी) is a traditional Maharashtrian dessert prepared with khoya, coconut and suji (semolina) stuffed in a poori made with maida. I have given a healthy twist to this traditional sweet dish by adding khajoor (dates), poppy seeds, sesame seeds and dried coconut stuffing inside a puri made with mainly whole wheat flour and some maida. Instead of deep frying, I lightly roasted them with ghee. The result was delicious yet healthy khajoor satori !

खजूर साटोरी (Stuffed Dates Paratha)

खजूर साटोरी (Stuffed Dates Paratha)

 A modern and healthy twist to traditional Maharashtrian dessert!

Ingredients:

Method

Stuffing –

  1. Chop pitted dates as small as possible.
  2. Roast sesame seeds in a small frying pan until they become lightly brown. Keep aside and let them cool
  3. In the same pan, heat 1/2 table spoon of ghee and roast poppy seeds for 3-4 minutes on low flame. Once done, keep them aside and let them cool.
  4. Again add 1/2 teaspoon oil and roast the grated coconut until the color changes to light brown. Coconut gets browned quickly so keep an eye on it and stir constantly. Let it cool down. Crush the roasted coconut with hands or in a grinder.
  5. Then add 2-3 tablespoon of ghee and roast chopped dates for 5 minutes. The dates become tender, now mix all above ingredients. Mix well for 2-3 minutes. You can make this stuffing well in advance and it can also be preserved in an airtight jar for few months.

Dough –

  1. When you are ready to roll the satoris, mix whole wheat flour, maida and a pinch of salt.
  2. Heat the oil and mix it in the flour. This hot oil is also know as “mohan”, it helps the mixture to become lighter and fluffier.
  3. Stir in warm milk and knead the dough for a few minutes to make smooth and firm dough. Keep it aside for half an hour.

Satori / Stuffed paratha –

  1. Divide the dough and stuffing in 5 equal sized balls. Stuffing balls can be larger than dough balls.
  2. Roll a dough ball to make around 3 inch diameter circle, put a stuffing ball and seal all sides as we do in any stuffed paratha. Roll it to make a think puri (around 5 inch diameter puri).
  3. Repeat this for all 5 parts.
  4. Heat a medium size skillet and add 1 teaspoon of ghee. Place a satori over the skillet. After few seconds, flip the satori and lightly press the puffed areas. Flip it couple of times. It will develop golden-brown spots. Take it out on a plate lined with paper towel to absorb extra ghee. Repeat it for other satoris.

Satoris can be enjoyed warm or cold. Bon apetite!

Maharashtrian/ Subji / Curry

Moong, Kale Chane, Chavali Usal

Usal is a very common main dish in Maharashtrian homes and especially useful when you don’t have a full pantry. It contains any sprouted grains such as moong, kale chane or Chavali (black eyed peas) mixed together with sautéed onions, tomatoes, ginger and garlic. The special Maharashtrian touch comes from Goda masala + grated coconut and a bit of jaggery.

This recipe can be used for any grains or combination. The other day I didn’t have enough moong or kale chane so I mixed them and it turned out just perfect!

You need to soak moong and kale chane overnight and preferably use warm water. I used Kepra’s Onion Garlic Masala with some homemade Goda masala. You can easily get these in Indian stores.

Moong Kale Chane and Chavli Usal

Moong Kale Chane and Chavli Usal

The same recipe applies to matki usal.

Ingredients:

Instructions:

I use two special masalas- Kanda lasun masala (Onion-garlic)  and Kala or Goda masala. Both are easily available in Indian grocery stores. You can also use whole garam masala if you like.

  1. Mix all sprouted grains in equal amount of water in a pressure cooker, add whole Garam masala and a small piece of raw onion with 1 tsp of salt and cook for 3-4 whistles. Mixing whole Garam masala and onion while cooking really induces nice flavors.
  2. Usal does not need much oil. Add mustard seeds, cumin seeds and hing powder in order to heated oil. Add chopped garlic and curry leaves and onions. As usual add some salt to make the frying process quicker. Saute the onions till they become translucent, now it’s time for grated ginger and diced tomatoes. Smash the tomatoes as they start cooking.
  3. Lower the heat and all the masalas. I used onion-garlic masala. (This could be very strong and may overpower other flavors so taste it first) and Goda masala for the taste of home cooking! Add chili powder and salt to taste. Make sure this mixture is not dry which can cause masala to burn easily.
  4. Mix everything and add water as needed.
  5. Add shredded coconut, and let it boil for 2 minutes. Turn off the heat and add a bit of jaggery (or sugar) and squeeze some lime juice for just a punch it needs to be perfect.
  6. Garnish it with freshly chopped coriander. It’s ready!

Sprouted grains make up for the lack of protein in vegetarian diet, so enjoy yourself!

South Indian/ Subji / Curry

Potato Subji with South Indian flavors

Quick and Easy with flavors you don’t want to miss!

Urad daal and curry leaves are very prominent in South Indian preparation. The two ingredients add distinct aromas making any dish instantly tempting.

Potato Subji with South Indian Falovors

Potato Subji with South Indian Falovors

The south Indian flavor is infused by Urad daal and curry leaves.

Ingredients:

Instructions:

A frying pan works better than a deep pan or kadhai due to larger surface area.

  1. Prepare tadka in a pan over medium flame.
  2. Add urad daal to tadka. Let the daal turn golden brown.
  3. Next goes red chilies and finely chopped ginger and turmeric powder.
  4. It’s time for curry leaves, let them fry for a minute.
  5. And then add chopped potatoes. Sprinkle some salt. Mix well and let it cook for 4-5 minutes with lid on.
  6. Remove the cover and let them cook further.

Garnish with fresh coconut and chopped cilantro.

Tip –

The subji tastes better if potatoes become slightly crispy. Once potatoes become tender, remove the cover and let them cook further for a two – three minutes. This way potatoes don’t become soggy.

Maharashtrian/ Spring - Summer Special/ Subji / Curry

मटारची उसळ / Mattarchi Usal – Greenpeas in Green Curry

Luscious green curry sure to seduce your taste buds!

We had a small get-together at our place and my mom had made “Mattarchi Usal”. I still relish those moments, the taste is still alive in my memories. After a long time I tried to recreate it with slightly different ingredients. It’s very easy to make and doesn’t require any special ingredients. I am sure you will enjoy it as much I did.

 

Matarchi Usal

Matarchi Usal

Yet another traditional Maharashtrian recipe!

Ingredients:

Instructions:

  1. Make a fine paste with coconut, cilantro, 1/4 tsp cumin seeds, ginger and garlic. Add some water if required.
  2. In a cooking pot, heat oil.
  3. Add mustard seeds, cumin seeds and hing.
  4. Add turmeric powder if you like. Add curry leaves and red chillies cut into halves. Fry for another minute.
  5. Now add the green paste and let it cook until the paste starts leaving oil.
  6. Add salt as per taste.
  7. Add green peas and enough water to maintain the desired consistency for the curry.
  8. I like to add 1 or 2 star anise while the curry is boiling, but make sure you take them out once done.
  9. Let the peas cook for 10-15 minutes. Stir in lemon juice and sugar.

Serve with hot bread slices or rotis.

Side Note

Traditionally the green paste is made using heavy stone grinder and it’s called “Watan वाटण” in Marathi. Needless to mention, it tastes wonderful and also makes the dish very aromatic.

http://www.fotopedia.com/items/everlasting-rXz8uvQVpnU

Sending this to ‘Flavors of Maharashtra‘ event hosted by SeduceYourTasteBuds and Simply.Food

 

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