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Oil

Breakfast/ Maharashtrian/ Quick n Healthy

फोडणीची पोळी / Phodnichi Poli – Leftover Rotis Makeover

Tadka,  Phodani,  bhagar,  vaghar, chaunk or tempering or seasoning, we may call it by different names but we all agree that it’s one of the greatest inventions of Indian Cooking! A method that’s widely used in Indian Cooking and the only ubiquitous ingredient in many of our traditional dishes from North to South and East to West.

A simple method in which whole or ground spices – such as  mustard seeds, cumin and coriander with some hing and turmeric are added to hot oil or ghee. The heated oil or ghee has amazing qualities of extracting and retaining vital nutrients from the added ingredients, the same technique being used since ages for making Ayurvedic oils and medicated ghees.

The hot oil or ghee infused with the aromas of whole spices is so magical that it can elevate any basic ingredient, including as humble as a leftover roti or poli in Marathi. And what you get is a popular Maharashtrian dish; extremely tasty, super easy and a perfect healthy breakfast item that pairs nicely with a cup of chai or bowlful of fresh yogurt.

leftover-roti-makeover

It tastes best with leftover rotis as they tend to absorb oil more easily due to their extra dryness. A simple tadka with standard ingredients and curry leaves with some characteristic Maharashtrian ingredients such as peanuts and dry coconut flakes and sesame seeds, the dish provides enough oil to digest the dry rotis with extra yum factor! The peanuts can be substituted by fresh green peas, they add a hint of sweetness and a beautiful green color. But I prefer the nuttiness of roasted peanuts.

Phodnichi_poli1

 

Phodnichi Poli

Phodnichi Poli

A magical makeover for leftover rotis - takes no more than 15 minutes. Quick, tasty, easy and healthy - perfect for breakfast!

Ingredients:

Instructions:

  1. Grind all rotis coarsely. It's best done with your hands.
  2. In a medium pan, prepare tadka by adding all ingredients listed under tadka in the given order.
  3. Add finely chopped onion and fry it until it becomes translucent.
  4. Add roasted peanuts or green peas and let them fry for a minute.
  5. Add red chili powder, cumin-corainder powder (optional) dry coconut flakes, and salt. Mix well.
  6. Now add roti flakes, mix everything together and let it steam for 2 minutes.
  7. Add sugar and lemon juice and again steam it for another 2 minutes.
  8. Serve hot! Garnish with fine shev or chopped coriander leaves.
Appetizers/ Entertaining/ Snacks/ Winter Special

Sweet Potato & Beetroot Kebabs

 

This recipe is inspired from Sweet Potato and Beetroot balls from Archana’s Kitchen.  A quick, healthy, nutritious snack that looks beautiful and taste wonderful. I just described a kids-friendly recipe, didn’t I? I will be making these for halloween party coming up soon.

Sweet Potato & Beetroot Kebabs

It tastes great with tangy tamarind chutney or hot-n-sour sauce or you can also try with salad with lots of greens!

Sweet Potato & Beetroot Kebabs

Sweet Potato & Beetroot Kebabs

A delicious healthy kids-friendly snack 🙂

Ingredients:

Instructions:

  1. In a small pan, heat some oil and add chopped onions. Fry them until translucent.
  2. Add garlic paste, green chilies and let them fry for a minute.
  3. Add grated beetroot and let it cook for 5 minutes.
  4. Add cumin-coriander powder, turmeric powder, chaat masala and some salt. Mix well.
  5. Add mashed sweet potatoes and mix well.
  6. Heat Paniyaram Pan and add a few drops of oil in each pocket.
  7. Make small balls and cook them from both sides in the pan. It takes about 10 minutes.
  8. Serve hot with chutney.

Gujarati/ Quick n Healthy/ Upvasache Padarth/ Winter Special

Sweet Potato Muthiya

Healthy yummy fasting snack, which is quite a rare combination!

Sweet Potatoes or रताळे (Ratale in Marathi) are in season and I absolutely adore this root vegetable. I am so glad that it’s allowed during fasting. Steamed  sweet potato with a pinch of salt and sunth (dried ginger) was my favorite after school snack.

Unfortunately my husband is not a great fan of sweet potato so I don’t make it that often but this time I experimented with a basic muthiya recipe and turned it into muthiya that can work during fasting. I used sweet potato with chestnut flour (शिंगाडा पीठ) and rajgira flour, added fresh ginger, lime juice and some cumin powder. The result was yummy healthy snack which I am extremely proud of!

Sweet Potato Muthiya

 

They taste sweetish, tangy, hot with lost of gingery flavor. Singoda and rajgira flavors are very subtle. The seasoning is a must, it takes the dish to a whole new level.

Sweet Potato Muthiya

Sweet Potato Muthiya

Healthy yummy fasting snack, which is quite a rare combination 🙂

Ingredients:

Instructions:

  1. Start by washing, peeling and grating sweet potatoes.
  2. Add salt, lemon juice, freshly grated ginger, cumin-coriander powder and a bit of jaggery or sugar to grated sweet potatoes and mix well. Let it sit for 10-15 minutes.
  3. Now start adding both the flours 1/3 cup at a time. Mix well to form a dough. You won't need any water as sweet potatoes will leave out all the moisture. Add flour as needed to make not-so-thick dough.
  4. Add green chilies and mix well. Taste it.
  5. Prepare a steamer pan.
  6. Make muthiya - by pressing the dough in your palms to give it a cylindrical shape. Place these in the steamer and let them steam for about 15 minutes. Check with a sharp knife.
  7. Let them cool down a bit, before you slice them.
  8. If you are using these for fast, prepare seasoning with ghee and cumin seeds, else you can add mustard seeds, curry leaves and sesame seeds. Add sliced muthiya and shallow fry them on both side.
  9. Serve hot with your favorite chutney or sauce.
Breakfast/ Gujarati/ Roti Paratha Dosa & More/ Snacks

Doodhi Bajra na Thepla / Whole Grain Flatbread with Bottle Gourd

Gujaratis are well known for their snacks and they have all kinds – deep fried, steamed, baked, fermented, roasted. It’s pretty amazing that one single region of India has encompassed so many diverse techniques as part of their daily cooking.dudhi thepla

Theplas are Indian flatbreads made with whole grain flour mixed with seasonal vegetables and some commonly used spices such as green chilies, cumin-coriander powder, ginger-garlic paste. All combined into a dough using yogurt. Since there is hardly any water used in making the dough, these theplas last for couple of days, making them a perfect healthy snack for picnics or long journeys. The dough also contains some jaggery or sugar, which is signature of any Gujarati dish, trust me it actually makes it yummy! Serve it hot with pickle or chundo and yogurt.dudhi bajra thepla

Bajra flour has a very earthy flavor and it combines well with the mild flavor of dudhi. There is a good balance of different tastes of whole wheat, bajra, dudhi and ginger-garlic and jaggery.

Dudhi Bajra Na Thepla

Dudhi Bajra Na Thepla

Healthy breakfast with not so used Bottle Gourd

Ingredients:

Instructions:

  1. Wash, peel and grate dudhi using wider slots on grater.
  2. Squeeze out all the water from grated dudhi, and I really mean all of it. Dudhi contains lot of moisture and it leaves out more after we add salt to the dough, so it's time to use some muscle power.
  3. Add all ingredients together one by one, except for oil. Initially add 1 spoon of yogurt at a time and add more as needed. But make sure you try to bring the dough together before you add more yogurt.dudhi thepla ingredients
  4. Lastly add oil and knead everything nicely. Oil adds more moisture so do keep it in mind.
  5. Make smaller balls, and roll them flat using a rolling pin.dudhi thepla in process
  6. Cook them on a flat tawa just like a paratha, using oil on both sides.
Everyday Cooking/ Maharashtrian/ Spring - Summer Special/ Subji / Curry/ Superfoods

कारल्याची भाजी / Karlyachi Bhaji / Bitter Gourd Stir Fry in Maharashtrian Style

5 different tastes in one bite! It's a culinary master piece!

I have always told people who asked me about my favorite vegetables that I love Karlyachi Bhaji and especially the way my mom makes it. The surprise on their face made me feel proud for earning brownie points for being a good kid who eats all vegetables, including bitter gourd.

Any preparation of bitter gourd will have a pronounced bitter taste and it should, it’s not easy to mask bitter taste but it plays well with well chosen ingredients. This particular preparation which uses tangy tamarind, nutty peanuts, creamy coconut, sweet jaggery and spicy Goda Masala is a classical example of Marathi cuisine from Konkan region.

karlyachi bhaji

I was very happy with my attempt to mimic  mom’s magical taste. The best reward was that my husband really enjoyed it, which was quite a shock for me!karela with Goda masala

Karlyachi Bhaji

Karlyachi Bhaji

5 tastes in one byte! It's a culinary master piece!

Ingredients:

Instructions:

  1. If you are using ready made tamarind paste, skip this step. Else, in a small bowl add 1 spoonful of tamarind and some water, microwave it for 10 seconds and let it sit aside.
  2. Wash bitter melons and cut them length wise, if you see any bigger seeds remove them with a spoon or inner side of a peeler. Now chop them into smaller equal sized pieces.
  3. Add these chopped pieces to a bowl with some water and add 1 tbsp of salt, mix it well. The salt makes the bitter gourd release some juice and it takes away some bitterness. This step is optional but highly recommended.
  4. Now in a kadhai / heavy bottomed pan, heat some oil.  I use peanut oil and it works really well for this dish.
  5. Prepare phodani or tadka, by adding mustard seeds, cumin seeds, coriander seeds, hing and turmeric powder.
  6. Now add bitter melon pieces by removing all the water. If you like squeeze out the water as much as you can.
  7. Stir fry it for 2-3 minutes.
  8. Now add ground peanuts, grated coconut, tamarind paste and mix it well.
  9. Add red chili powder, cumin-coriander powder, Goda masala and finally some salt. Mix everything together and let it cook for another 2-3 minutes.
  10. Add jaggery, cook it further for 2 minutes.
  11. Adjust the amount of jaggery / salt as per your taste.

Enjoy it hot with poli or fulka! Bon apetite!

bitter gourd stir fry

Rice & Dal/ South Indian

Chettinad Pakoda Kuzhambu

Chettinad is a region in south Tamilnadu and is well know for its unique cuisine which emphasize the use of various whole spices and fresh coconut. This month’s SNC challenge was a savory curry made in chettinad style. This was my first time preparing Chettinad cuisine and since I have not tasted this particular curry, I was not entirely sure about what to expect or how it should really taste. But take my word for it. it was absolutely delicious. The addition of coconut, cashews and roasted chana dal adds a whole new dimension to our regular onion-tomato gravy and also alters its texture in a soothing way. Curry leaves and the roasted chana dal reinforce the south indian flavors while chana dal pakoda with crushed fennel seeds offer a new surprise at every bite. All in all, it’s a wonderful dish, you can serve it with rice or idli or dosa.chettinad pakoda kuzhambu 2

south-vs-north-blue

 

Thanks to Priya from Priya’s Versatile Recipes for sharing this Chettinad speciality with us.

 

 

Chettinad Pakoda Kuzhambu

Chettinad Pakoda Kuzhambu

Chana dal pakodas dipped in South Indian gravy makes a perfect pairing with rice.

Ingredients:

Instructions:

For preparing Pakoda -

  1. Soak chana dal for at least two hours. 
  2. Grind chana dal with some fennel seeds and dry red chilis to a coarse paste. Add water only if needed.
  3. Heat enough oil in a pan so that you can deep fry multiple pakodas at a time. Make pakodas with your fingers and drop them in hot oil on low-medium heat. Fry them until golden brown. Keep them aside.chana dal pakoda

For preparing gravy -

  1. Grind all ingredients listed under "To Grind" above to a fine paste with some water.
  2. In a heavy bottom pan / kadhai, heat some oil and all whole Garam masala listed under "For Seasoning" and fry for a minute or so or until you can smell it.
  3. Add chopped onions and garlic and fry it for 2-3 minutes.
  4. Add chopped tomato and let them cook for  sometime.
  5. Now add the coconut paste and also add 4 cups of water. Let it simmer for 2-3 minutes.
  6. Add red chili powder, turmeric powder, coriander powder and salt and give it a stir. Let it cook for 5 minutes with lid on.
  7. Add pakodas and let it simmer further for 2 minutes. Add more water if needed. Pakodas will absorb the water so make sure you add enough.

Serve it hot with rice / idli or dosa.

chettinad pakoda kuzhambu 1

Breakfast/ Events/ Gujarati/ Snacks

હાંડવો / Handavo / Savory Lentil Cake and Bake Fest June 2013 Announcement

Gujaratis are known for their variety of farsan – snacks – dhokla, khaman, shev-khamni, khandvi, gote, lochyo, kachori, mathiya, muthiya …. it’s a long list. I have previously posted two recipes for muthiya – dudhi na muthiya and palak-methi na muthiya. Handvo or Handawa is yet another healthy Gujarati snack which is not deep fried. It’s actually baked!handvo

Traditionally this savory lentil cake is baked in an aluminium pot filled with sand in the bottom, which when heated, provides dry heat just like our modern ovens. I found it quite interesting. It’s prepared with a mixture of different dal flours such as chana dal, toor dal and urad dal and rice flour. The veggies such as dudhi (lauki), lilwa tuwer – which is a speciality of Gujarat and mutter maintain the moisture and yogurt helps it ferment before you bake it. It cannot be classified as a Gujarati dish until it’s seasoned with oil tadaka! You might be tempted to try it without the oil but please don’t unless you want to miss the real charm. The oil seasoning with mustard seeds and sesame seeds makes it very special and very Indian.

I used handwa flour I bought at an Indian grocery store. If you want to make it at home, please scroll down I have mentioned the proportions of the dals and rice. Don’t use the instant handvo mixtures, they contain lot of citric acid and the taste is nowhere close to an authentic dish.

Handavo / Handwa / Savory Lenti Cake

Handavo / Handwa / Savory Lenti Cake

Savory non deep fried lentil cake!

Ingredients:

Instructions:

  1. Prepare batter using handvo flour, yogurt, ginger-garlic paste, ajwain seeds, turmeric powder, chopped green chilis, salt and a pinch of sugar. 
  2. Let it sit for 6-7 hours or overnight.
  3. Then add grated doodhi and other vegetables.
  4. Add fruit salt and whisk it in one direction until the batter becomes light.
  5. Pour this batter in loaf pan or muffin pan and bake it at 350 F for 30-35 minutes for a loaf pan and 20-25 minutes for muffin pan.
  6. In a small skillet, prepare tadka with oil, mustard seeds, cumin seeds and sesame seeds. Add this on top and serve it warm.

Notes:

You can more veggies like fresh methi leaves, spinach leaves or zucchini.

For Homemade Handavo Flour soak all these ingredients for 3-4 hours and grind toa fine paste.

  • 1 cup rice
  • 1/4 cup tour dal
  • 1/4 cup chana dal
  • 1/4 cup urad dal

Sending this to Dish it Out event.

I am so happy to let you know that I am hosting Vardhini’s Bake Fest event for June 2013. Teh event is open from June 1st till June 30th. Here are some rules –

  • Send in any recipe which has been baked / broiled.
  • Only vegetarian or vegan recipes please.But Eggs are okay for baked dishes.
  • Usage of the logo is mandatory as it helps spread the word.BakeFest-200
  • Linking to original Bake Fest page and this announcement is mandatory.
  • Leave a comment below.
  • You can link your old entries if they are reposted with the below links and the logo.
  •  You can send in any number of new entries and a maximum of 2 old entries.

Looking forward to your innovative creations. Happy baking!


Breakfast/ Events/ Punjabi/ Roti Paratha Dosa & More/ Winter Special

मुळ्याचे पराठे / Muli Paratha and WTML April 2013 Event Announcement with a Giveaway!!

मुळा / Muli or White Radish and शेपू / Savaa or Dill, the two vegetables I hated from my core white I was little. I gave my mom hard time since she either had to convince me for eating it or make something else . Convincing me was a harder task than preparing something else. She tried many ways to hide these vegetables in other dishes. the characteristic smell the two vegetables have turned out to be my biggest advantage.

It was quite rare to have my mom open the door for me as I return from school since her office timings never coincided with my school hours. It was one of those lucky days during Ganapati Festival. The rains were unstoppable and my mom decided to come home early. When I saw her at the door, I could not stop smiling. She then served me a ‘garama-garam’ (hot from the pan) paratha with mango pickle which is her ultimate speciality I have yet to conquer and some yogurt. It was so yummy and so satisfying. You can imagine, the slight coldness in the air with continuous pouring rains, the background Ganapati music which does not stop until power is completely disrupted (including generators)  and these soft, hot yummy parathas. I gave my mom a tight hug and said thank you for such delicious “aloo parathas”. Her smile only became bigger at that point. She replied, “Sure only if aloo was a new name for muli in my dictionary” Duh! Well since then muli paratha has been a permanent entry in our house menu and my favorite dishes.

Muli Paratha

 

Muli Paratha

Muli Paratha

Healthy and hearty Indian flat bread with white radish stuffing!

Ingredients:

Instructions:

Method:

  1. Prepare chapati dough by adding chapato flour, salt, red chili powder, turmeric, oil and warm water. 
  2. Add a tsp of hot oil and knead well.
  3. To prepare stuffing, in a medium bowl add grated white radish and boiled and smashed potatoes.
  4. Now add other spices and finely chopped coriander and mix well.
  5. The actual paratha is similar to any other parathas. For detailed instructions follow this procedure.
  6. Serve it hot with pickle and raita.

Tips:

White Radish sometimes has very strong smell. You can squeeze out the water from grated radish by adding some salt to it. By adding fennel seeds and ajwain seeds  help to reduce the strong smell.  Be careful with the salt if you add it to the grated radish, the stuffing and the dough.

 

muli parathaAnd now the Event Announcement! Last year I came across this wonderful event called WTML – Walking Through Memory Lane”. The event is a brainchild of Gayathri, a lovely lady and super innovative cook who writes about her culinary creations at Gayathri’s Cook Spot. As the name suggests, the event is all about recreating your childhood favorite dishes prepared by your mom, gradma, aunt or anyone special in your life. This is our chance to pay a small tribute to their cooking. I was instantly drawn to this idea and I submitted my “Rava Cake” recipe to her event and luckily I was the winner for that month’s giveaway. I received the wonderful book – Chocolate Cookbook by Tarla Dalal from Gayathri.

Long story short, Thanks to Gayathri, I am hosting this month’s WTML event at MyHomeMantra. Here are some simple rules.

  • Make your favorite dish which makes you cherish your childhood moments and also tell us a small story about the dish. Not just the recipe!
  • No restrictions on the number of story telling entries.
  • Only vegetarians dishes please.
  • You can link your old entries if they are reposted with the below links and the logo.
  • Link your post to my announcement page and Gayathri’s  WTML event page. That’s mandatory.
  • Add this logo to your posts, it helps spread the word.
  • Non bloggers can send me your recipes at myhomemantra [at] gmail [dot] com
  • The event is open from April 1 to April 30th

And the Big Giveaway – Gayathri will select an entry through random selection and give away the book for the selected entry.

Note that the books Gayathri gives are not sponsored and it is her own contribution to the event. You get a whole year’s subscription of Tarla Dalal’s Cooking and More as the giveaway. I am not eligible for the give away.

On the first of May, Gayathri will select a lucky winner and send a mail. After receiving her mail,you can give an address to which she has to ship the book. She will ship the book within India so if you reside abroad, please give an address in India for her to ship.

Let’s cherish our childhood memories with this wonderful event!


Maharashtrian/ Snacks/ Winter Special

भोपळ्याचे घारगे / Bhoplyache Gharage/ Sweet Pumpkin Puri

Mahabaleshwar, Maharashtra, India
Source – http://nitinmahesh.blogspot.com/

My primary school had a unique tradition of biding farewell to 4th grade students by taking them on a two-day trip to Mahabaleshwar. It’s a hill station  situated amongst Sahyadri range and it’s about 115 km from Pune.

This used to be the only two-day school trip and I still remember all the planning and plotting we did to decide who all would stay in one room and how we would convince out favorite teacher to stay with us in our room. of course, food was an important part of discussion and also a prestige issue as to who gets what from home and to make sure we all don’t get one thing  and so on … Our class teacher had asked our parents to pack one tiffin and keep it as a surprise for us, you know the joy of discovering your favorite thing made by your mom with an element of surprise, truly priceless!

We were half way through and our teacher asked us to open our surprise lunch box and guess what I had in my box. भोपळ्याचे घारगे  (Bhoplyache Gharage). It’s a traditional Maharashtrian tea-time snack, The puris are made with Pumpkin and Jaggery and whole wheat flour. Soft yet not too sweet! Best for picnic, as they last for couple of days. They keep you full but not so heavy on your stomach.

Bhoplyache Gharage

भोपळ्याचे घारगे / Bhoplyache Gharage/ Sweet Pumpkin Puri

भोपळ्याचे घारगे / Bhoplyache Gharage/ Sweet Pumpkin Puri

Soft, not too sweet pumpkin puris.

Ingredients:

Instructions:

  1. Peel and dice the pumpking into big cubes. 
  2. Steam it until it becomes really soft. It takes around 10-12 minutes. Do not add water to pumpkin while steaming.
  3. While it's steaming hot, mix the grated jaggery and mix well.
  4. Let it cool down so you can add whole wheat flour and knead a firm dough. Like you would make it for regular puris.
  5. Add 1 tea spoon of hot oil and knead it again. The dough should not stick to your hands.
  6. Pumpkin tends to leave water so adjust the amount of flour accordingly. Add sesame seeds if you like.
  7. Now you have two options, either roll our individual puris or make a big one and use cookie cutter or a sharp edged bowl and cut small puris out of it. I used the second option which is quicker and you get equal sized puris.Bhoplyache Gharage in making 1Bhoplyache Gharage in making 2
  8. In a medium pan, heat the ghee on a medium flame and deep fry the puris until golden brown.
  9. Don't let them turn too brown or else they become hard once cool down.
  10. Let them cool down and you can store them in an airtight jar for up to 6 days.Sweet Pumpkin Puris

My first official sweet entry for “Dish It Out – Squash & Sugar” event happening here at MyHomeMantra till March 31st. DishItOut

Appetizers/ Breakfast/ Gujarati/ Quick n Healthy/ Snacks

દુધી ના મુઠીયા / Dudhi na Muthiya / Steamed Bottle Gourd Fist Cakes

A Diet Friendly Recipe

Moist and fluffy inside; golden crispy outside; the Muthiya make a perfect pairing with a cup of tea! ‘Muthi’ means fist in Gujarati and it’s called Muthiya because the dough is turned into cylindrical shape using fist.

Spinach Dudhi Muthiya

Made with whole wheat flour and grated dudhi with very little oil, since the dough is steamed and then sauted in a typical Indian tempering, this dish is perfect for those who are on a “diet”.

I love Spinach and Cilantro in my Muthiya, it adds moisture and flavor and color. So I actually made Dudhi Palak (Spinach) Muthiya but Spinach is completely optional.

Dudhi Na Muthiya

Dudhi Na Muthiya

A Diet Friendly Recipe

Ingredients:

Instructions:

It might look like a big list of ingredients but almost everything is straight from your pantry so it does not much time to prepare it.

  1. Wash and peel bottle gourd and grate it. Squeeze out excess water in a separate bowl. We can use it if needed.Shredded Dudhi
  2. In a medium bowl, mix all ingredients together and knead to make soft dough by adding water if required. You can also use the juice we just squeezed from the grated dudhi. Also add 1 tsp of oil and knead again.
  3. Now divide it in 3-4 parts. Apply some oil to your palms and using your fists shape it in cylindrical rolls.Dudhi Muthiya in progress 1
  4. Place these rolls in a steamer and let it steam for 20 to 25 minutes.
  5. Once done, remove from the steamer, let it cool slightly. Then cut it into equal sized small pieces.Dudhi Muthiya with tadka
  6. If you want to make tempering, in a frying pan, heat some oil.
  7. Add mustard seeds and sesame seeds. Add the pieces and saute on a medium flame for a few minutes.
  8. Serve hot!

 

 

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