Puran poli : Dussehra special

Happy Dussehra to everyone reading this :))) Last year i had posted the recipe of Coconut Barfis (Naaralachya vadya - click on the link to read more about the festival) and today, i am posting that of Puran poli. Yes, it had to be a sweets-post since it's festival time, and how can the celebration be complete without making or eating sweet :) Some of the combinations are all-time favourites in a Maharashtrian home like Shrikhand- puri, Basundi-puri or Puran poli-kataachi amti etc. 

Puran poli is basically a flat-bread stuffed with a sweet filling of skinned split bengal gram and jaggery. The best part about Puran poli is, it tastes good even when it's cold ( or even a day old :)) . Usually eaten with a generous amount of tup (ghee) on top, it can also be eaten dipped in milk or with Kataachi Amti. As we say, the food and water changes every 10 kms in India, the same way - the method of preparation and ingredients vary in different regions in Maharashtra. Some add grated coconut to the sweet filling, some make the filling with sugar or a mix of jaggery and sugar both. For the covering, some make it with wheat flour and some with maida (all purpose flour) or a mix of both. Recently, one of my sister in law told me that in her village, the covering is made of suji (rawa). For flavouring, nutmeg and/or cardamom powder is added.

So, the recipe is actually quite easy- less ingredients and not much of cooking time. But the tough part is to roll the polis (breads) without letting the filling come out. If the filling comes out (which surely will, the first time you make it), it will burn while cooking the roti. So, to avoid it, just dust a little flour on the filling, and roll again.

You can fry the rotis with oil or ghee as per your liking, but ghee of course adds the flavour. So, diet conscious people, let the dieting stay away during festivities, what say? :) Also, you can make Puran one day prior and keep in the refrigerator. Puran(the filling) stays good in an air tight container in refirgerator for even a week. You can also eat Puran as it is with a plain roti adding little ghee on top... Tastes absolutely divine :)

Preparation time : 35-40 minutes

Cooking time : 20-25 minutes

Serves : 2-3 people

Recipe type: Indian flatbread

Ingredients:

Chana daal (Skinned split bengal gram) - 1 cup

Jaggery - 1 cup 

(The right amount of sweetness is always to take equal quantity of lentil and jaggery)

Cardamom powder - 1/2 tsp

Nutmeg powder - 1/4 tsp

All purpose flour - 1 cup

Wheat flour - 1/2 cup

Oil - 5 tbsp

Ghee - 1 tbsp

Ghee - to fry the polis

Recipe:

Wash the chana daal well. Pressure cook the washed chana daal along with 2 n half cups of water for 4-5 whistles. Switch off the flame, let the pressure subside. Now drain the daal and remove water thoroughly.

Use this water to make Kataachi Amti.

Sift the all purpose flour and wheat flour together. Add in 5 tbsp oil and mix well.

You can also add a little of turmeric powder for colour. 

Now, add water little by little and knead into a nice elastic dough. Put the dough in a bowl, cover and let it rest.

Heat 1 tbsp ghee in a kadhai, and add the cooked chana daal. Add in the jaggery and mix well. The mixture will turn to a thin consistency as the jaggery will melt. Let it cook till the mixture forms a nice thick ball. Keep stirring in between to avoid burning or sticking to the kadhai. Lastly add in the cardamom and nutmeg powder and mix well.

Now traditonally this mixture used to be put through the Puran Yantra (Puran Maker) for a very thin soft puran, but since i didn't have that, i just mashed it with a masher and it was fine. I tool the idea of mashing the puran from here.

Now, make equal sized balls of the puran and the dough both.

Make sure the filling in each dough-ball is good enough for the taste to come.

Roll the dough in a small puri-shape and add the filling in the centre. Now with your fingertips, gently close the sides of the dough in the centre to cover the stuffing. Now roll this into a roti. You can use all purpose flour or rice flour to roll the roti.

Heat a tawa. Place the roti on the tawa and fry on both sides till golden in colour adding ghee on top. 

Puran polis are ready. Don't forget to enjoy one served hot right from the tava with ghee on top. 

Happy Cooking :)

Kataachi Amti

"Such awesome climate", "Such a romantic weather", "It's raining", "It's cloudy", "Oh, there are cold winds" , "All i need is kandaa bhaji, bhutta and chai" or "A cup of coffee and a book"!! Yes people! It's Monsoon!!! The season has arrived. A lot of people hate this season for the mud, dirt and traffic jams. Yes, for the restaurants, events and fashionistas, rains surely play a spoilsport. But there are people like us, who love to get wet, get the clothes dirty and hands muddy. There is a different form of energy and newness everywhere in the season. Maybe because rains give a life. A life to a plant to form a tree. A life to a seed to grow into a fruit or a flower. Rains, i feel, connects us back to our roots.

Happy Monsoon!!!

There is a very beautiful article i came across recently which talks about "Dirt not being dirty". I could completely relate to the writer and am of the opinion that throwing ourselves in mother nature only develops our immune system and makes us strong. So, we should come out of the fears of "You will catch cold if you get wet in the rain", "Wash hands or change clothes as soon as you get them dirty" or " Use sanitizer even for popping a chocolate in the mouth". In fact we should be friends with the germs, so they can help us survive in any possible conditions. Read this article here . So all i can say is Let go... get dirty... be free... Just like them :))

Talking about connecting to the roots, there are some things, incidents, or words that bring the memoirs of our roots and instantly connects with us. Food does so too. Even though we are living in the fast food era of pav bhajis and pizza's, there are some dishes that connect us back to our roots. I am not only talking about the ancestral recipes here but regional dishes too. Like a simple daal has so many names and versions of dhal, curry, bele, paripu, varan or amti. The recipe i am posting today connects me to my roots. Its a typical Maharashtrian delicacy served with Puran poli. I have only made Puran poli twice and fortunately they have come out well! It is said that Puran poli is most difficult to make, and the one who is able to make it successfully is called a "Sugran" (a competent housewife). 

Puran poli and kataachi amti is a terrific sweet-spicy-tangy combination. This amti is made from the reserved water after boiling and draining the chana daal when making puran. Usually it is made in the same pan, and a little cooked daal (gram) is added for the taste but by nature, this amti is very thin like a soup consistency.

Ingredients:

Leftover water after pressure cooking 1 cup of chana daal ( bengal gram ) in about 2 and half cups of water for 3-4 whistles.

Cooked bengal gram - 4-5 tbsp

Cumin seeds - 1/2 tsp

Tamarind pulp - 1 n half tbsp

Chilli powder - 1/2 tsp

Goda masala - 1/2 - 3/4 tsp

Grated jaggery - 2 tsp

Salt - to taste

Coconut - 2-3 tbsp (Tastes great with fresh grated coconut but i didn't have it handy, so used dry coconut (kopra))

Oil - 1 tbsp

Cinnamon stick - 2 small

Cloves - 2-3

Bay leaf - 1

Curry leaves - 5-6

Recipe:

The leftover water after cooking the chana daal would come around 1 and half to 2 cups. Add about 2 cups of water to it and keep aside.

Try making the amti in the same pan in which puran is made. If not, use a fresh pan/kadhai. 

Scrape the puran from the sides and bottom of the pan and mix it with the gram water kept aside.

Note: I had forgotten to keep 4-5 tbsp of chana daal aside for the amti. So i boiled it again in another bowl. But you can keep some aside before making the puran.

Dry roast the coconut and cumin till golden brown and grind it together into a powder.

Heat oil in a kadhai. Add bay leaf, cinnamon and cloves. When it starts leaving aroma, add in curry leaves. Now add about 1 cup of the gram water to it. It will splutter, so make sure the flame is low. Add in the tamarind pulp.

Stir and bring to a boil. Now add salt, chilli powder, goda masala and simmer for about 5 minutes. Add the jaggery (can also be replaced with salt), and the remaining gram water.

Let it simmer for about 5 minutes. Add the coconut-cumin powder and mix well.( If adding fresh coconut, add cumin seeds in the tadka and coconut in the end as garnish )

Tastes best when served either hot or cold with puran poli or steamed rice.

NOTE: If you are not making Puran or Puran Poli and just want to make Kataachi amti, then you can pressure cook or boil some chana daal on stove top for approx. 40 minutes till the daal is tender. Drain and use the water for kataachi amti and use the chana daal to make something else.

Happy Cooking :)

Dinkaache laadoo

We all know of the famous quote "Change is the only thing constant in life". As much as it is true when applied to life, i think it is true with one's food habits too. We all liked some ingredients/dishes as kids which now we don't fancy much, or vice-versa. Take laadoo for example. As a kid, I would eat rava laadoo or besan laadoo which was made during Diwali (I still do, but just 1-2 is enough now for the taste as compared to when i was younger, i would love and relish eating lots of them). I am not much of a fan of Motichoor ladoos, but we Maharshtrians make "Aalivache laadoo". I don't know if you all are aware of it. My mother used to make them at home. Ahh, the name has got me drooling as i haven't had them in ages! It's definitely one of the blog post soon (though they are best eaten in winters).

Aaliv is water cress seed or garden cress seed, also known as "Halim" in Hindi. Just as aaliv ladoos are eaten in winters, Dinkaache laadoo are best eaten in winters too. So, though i am late for this post, i thought of posting it seeing the cold windy airs and "rains in February" climate doing the rounds in India. Dink means gum in marathi , also known as "Gond" in Hindi. I was not much of a fan of these laadoos until my mother in law made them for me once! Since then, she always makes a point to pack these laadoos for me. These laadoos are sent by her from Pune and i thought i will archive the recipe, so in future i can make them too.

I have had Dinkaache laadoo at the famous Chitale Bandhu in Pune. No doubt, they were good, but the saazuk tup (homemade ghee) or the amount of dry fruits or good quality edible gum that my mother in law uses beats the commercial laadoos any day. One laadoo and a glass of milk serves as a nutritious breakfast for kids, or even adults. These laadoos are given to lactating mothers for fast recovery and it is known to increase milk production. When eaten in winters, it helps keep the body warm. So these laadoos definitely have loads of pluses - one more to add to be known as great energy boosters.

There are various ways in which these are made. Some add whole wheat flour instead of daal. Some add more of coconut instead of dry fruits. The nuts and dry fruits choices varies according to people, and some add jaggery/sugar according to choice. Now my Mother-in-law here has made these with urad daal and without sugar/jaggery.

Ingredients:

Urad daal - 250 gms

Kaju (cashews) - 250 gms

Badam (Almonds) - 250 gms

Pistachios - 250 gms (optional)

Kharik (dry dates) - 250 gms

Dry coconut (grated) - 250 gms

Dink (Edible gum) - 100 gm

Khajur (Dates) - 1/2 kg (You can use less of these, if adding jaggery or sugar)

Ghee - Between 1/4 kg to 1/2 kg

Nutmeg powder - 1 tsp

Cardamom powder - 1 tsp

Recipe:

Take a pan and dry roast the urad daal. Keep stirring till it becomes brown. Now let it cool. After it cools down, make a powder of it in the mixer-grinder.

Remove seeds from the dry dates and make them into small pieces. Dry roast it for a while and let it cool. Now powder them in a mixer-grinder.

Follow the same procedure for the dates, if you don't have seedless dates. 

Dry roast the kaju, badam and pistachios lightly and grind them to a powder in mixer grinder or just coarsely grind them with a mortar-pestle.

Heat 2 tbsp ghee in a kadhai and fry the edible gum (they will puff up immediately). Remove when they are light coloured.

In the same pan, roast dry grated coconut till it becomes light brown.

You can grind the roasted coconut and edible gum to a powder in mixer and grinder or just coarsely grind it in mortar pestle.

Add little more ghee to the pan (around 2 tbsp more if required), and now fry the urad daal peeth (powder we made earlier) for about 8-10 minutes. Make sure it doesn't burn or become dark brown, so keep sauteing it.

Now add the remaining ghee to this. Mix well.

Remove from stove and add the coconut, edible gum, the dry fruits and nuts, cardamom powder and nutmeg powder and both the dates.

If you feel they are less sweet for your taste, add little powdered sugar or melted jaggery.

Roll into ladoos and store in an air tight container.

Happy Cooking :)

Bhendi Masala (Maharashtrian style)

There are so many different ways of making Bhendi masala, but the one i love most (obviously!) is the one that is made back home in Maharashtra. Spicy, tangy, crunchy, chewy, this dish has all flavours blended in one. Bhendi or Bhindi or Okra as it is called, tastes best when it's stuffed. And there are many versions of making the stuffing. Some make it with onions and spices, some add grated fresh coconut, some add peanut powder, and some with only spices. But the main ingredients in making this aromatic recipe Maharashtrian style is the sesame seeds and the goda masala. I feel it really transforms the dish into something else and gives it a distinct taste.

Making this vegetable requires a little more oil, but it helps prevent "bhendi" from being soggy. Hubby dearest loves this version, and the first time i made it, he called me from office just to tell me how tasty it was. So, be assured that if you make this version, you are going to get loads of pats on your back :) And the best part- It's super easy to make :)

Ingredients:

Bhendi/Bhindi/Okra/Lady's finger - 1/4 kg

Onion - 1 (cut lengthwise)

Oil - for deep frying

Oil - 2 tbsp

Sesame seeds - 1 tbsp

Roasted Peanut powder - 4 tsp

Chilli powder - 1 tsp

Turmeric - 1/4 tsp

Corriander powder - 1 tsp

Garam masala - 1/2 tsp

Goda masala - 1 tsp

Cumin seeds - 1 tsp

Amchur powder - 1/2 tsp

Salt - to taste

Sugar - just sprinkle on top ( about 1/2 tsp)

Corriander leaves - 1/4 cup

Cashewnuts - 4-5 halved (This is optional, just to make the dish rich. At home, we don't add cashewnuts, but i took this idea from the famous WahChef)

Recipe :

Wash the bhendi properly and pat dry. It is very important to dry them properly, as if they remain moist, they will be sticky and soggy when you deep fry them.

Remove the end portions from both sides, and slit them vertically from one side keeping the other side intact.

Heat oil in a kadhai. When the oil is hot enough, fry the onions and remove them just when they start turning brown. Keep aside.

To the same oil, add cashews and fry till they get a nice golden colour. Keep aside.

Now add the Bhendi to this oil, and deep fry them till they are crisp. You will know when they start browning that they are done. Remove and keep aside. 

I purposely didn't drain the oil from all the 3 deep fried items as it helps coat the masala properly when they ooze out oil.

Now in a pan/kadhai, add 2 tbsp oil. Add cumin seeds and then sesame seeds. When they splutter, switch off the gas.

Now add the peanut powder, and mix it well. Then add all the dry spices like chilli powder, turmeric powder, corriander powder, amchur powder, salt, sugar, garam masala and goda masala. Give it a nice mix. Lastly add the corriander leaves and then the onions, cashews and bhendi.

Do not cover the pan. The masala will coat automatically to the bhendi when you mix it. Also please note : Add all the spices after switching off the flame.

Now that really looks tempting, doesn't it?

Happy Cooking :)

Bharli vaangi : Stuffed Brinjals

I wanted to post this recipe since a long time,it being one of my favourite dish. I never really used to like brinjals so much in childhood, but as i grew up, my taste buds became adventurous and i experimented a lot with food. Has it happened to you all that you didn't like any particular ingredient or dish as a child, and now you love it?

The famous two dishes of the vegetable in India are Bharta (Bharit as we call it in Marathi) and Bharli Vaangi (Bharwan Baingan or stuffed brinjals). Although majority of the brinjals are purple, there are also the green or white variety. Also known as aubergine or eggplant, brinjal is the common word in India. Having immense health benefits, the major one (and the one i should mention here for all my beautiful ladies reading this blog) is brinjal helps skin look younger as it has a good amount of antioxidants and vitamins. So there is no reason not to eat this vegetable right?

There are different methods of making Bharli vaangi... some stuff the masala inside the brinjals and saute it or even roast it. Some saute the masala and then stuff into brinjals and cook it covered. Some make the curry, and add roasted/cooked brinjals to it, but the one my mother makes is a little different. I like her version a lot, though at times i myself make the dry version too to give it in tiffin to hubby. But whenever i go home, i "demand" my mom to make this dish her way. And she makes it lip smacking!!!

So, the last time i visited her, i took some pics of the dish she had made ( took them in a hurry, as i was so hungry and slurrping that i didn't have the patience to click pics with the DSLR). So these pics are clicked with my I-phone and hence sorry for the image quality :) But guess you can make out, how tempting the curry is :)

Ingredients:

Brinjals - 8 medium sized ( my mother here has used green variety, but the purple variety tastes great too )

Red chilli powder - 1 tbsp ( adjust to taste )

Goda masala - 2 tsp

Salt - to taste

Onions - 4 

Garlic - 4-5 pods

Oil - 2-3 tbsp

Corriander leaves - to garnish

Cumin seeds -1/2 tsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1/4 tsp

Asafoetida - a pinch

Peanut powder - 2 tbsp

Recipe:

Wash the brinjals thoroughly. Now remove the stem and cut slit the brinjal keeping the other end intact ( cut both horizontally and vertically).

Take some water in a bowl, add about 1/4 tsp salt to it. Now put the cut brinjals into water and keep aside.

Grate the onion ( Yes, that's her secret!!! ). Takes time and you might end up with loads of sneezes and tears, but trust me it's totally worth it !!! The grated onions give a nice thickness to the gravy.

Chop the garlic finely or you can even crush it.

Take oil in a kadhai/pan. This sabzi requires a little more oil, as it gives good taste and "tari" (a layer of oil) on top. Let the oil really heat up well.

Add mustard seeds, when they crackle, add asafoetida and cumin seeds. Now add the crushed/chopped garlic. Saute for about 30 seconds and immediately add the grated onions.

Saute for about a minute ( don't burn it ) on low flame and then add the turmeric powder,salt and red chilli powder. Mix it all well and let it cook till it starts leaving oil. 

Now add the cut brinjals and mix it, so that the brinjals coat with the masala. After about 1-2 minutes, add enough water so that the brinjals are immersed in it. Let it come to a boil on high flame, and then reduce to flame to low. 

Cook till brinjals are done. Now add the goda masala and peanut powder. Mix it well and add little more water (according to the consistency of the gravy needed). Adjust salt, and garnish with corriander leaves.

Traditionally we serve it with Bhaakri (roti made of jowar, bajra or rice powder), but it tastes great even with normal chapati or paratha.

Happy Cooking :)

A lion roars on Sinhagad

I had written this post long back but had not sorted the photographs, and hence the delay in posting. Past few days i was down with viral and didn't have an inch of energy to even login and check emails, less sorting the photos. So here i am continuing my post from our Mumbai-Pune food trip ! On the 3rd day of our trip, we headed to my in-laws place at Pune and here are some interesting experiences in Pune that i would love to share with you guys! 

The Mumbai-Pune Expressway drive is any rider's delight and eating the traditional cuisine on the way at food mall is our routine. So here's what we tasted on-the-go :)

Misal-pav, Kanda bhaji and Kothimbir vadi

Pune is a city full of history and culture. With forts, parks, and home to the most famous Lord Ganesh (Dagdusheth), Pune attracts tremendous tourists from all over world. Located on the bank of Mutha river, Pune was the first capital of the Maratha Empire under Chhatrapati Shivaji Raje Bhosale. Now known as the IT hub and a city with lots of educational institutes, Pune resides a lot of migrants as students and working people. And though there is a lot of international cuisine popular in Pune nowadays, the traditional flavours of Pithla Bhakri, Misal pav, Puran poli and Bhelpuri is unbeatable. 

A special mention here about the Landslide that occured about 104 kms ahead of Pune in the village of Malin that killed about 136 people. Prayers to those who lost life and much more... Read More.... The landslide is said to have occured due to increased activities by humans for farming and road constructions. More and more cutting of trees, and building of concrete is inviting disasters all over, and i wonder when people will understand the importance of planting trees.

Source : Google images

Well, coming back to the post...During our stay at Pune, my father-in-law suggested we visit "Sinhagad Fort". I had some vague memories of visiting this fort as a kid during one of our family outings, and so the idea of visiting it again got me and hubby thrilled. We had time at hand, the sun-God favoured us that day and it was such a pleasant lovely climate. To top it all my father in law mentioned that the traditional "tapris" of pithla Bhakri and matka dahi is still available on top. Now that made me jump in the car straight away ! Food really gets me going :)

The journey was as exciting, with roads of twists and turns driving up-hill (and to be honest, at a point or two, the turns were so sharp that it got my adrenaline high, but the drive was enjoyable and we safely managed it through)

Since we went on an odd-day, there was no rush. My father in law mentioned that on weekends, and especially in rainy season, the place gets so crowded that people have to park their vehicles halfway and climb the rest on foot. And special mention here for my father in law, who at the age of 65, often takes his bike uphill with a friend to enjoy some traditional pune delicacies. He is full of energy and enthusiasm and would give a complex to youngsters anyday :)

My Father-in-law posing

So we reached, and were greeted "Namaskar" by the man selling shelled peanuts and raw mangoes, just at the entrance where one has to start climbing about 300 odd steps. There is something so simplistic about the people we met there, that the honesty and humbleness shows on their face. Their faces have stories to tell and they are keen to help you, come what may. Yes, there are people who would have vested interest of you buying stuff from them, like a pot of curd for INR20 or a slice of cucumber for INR10. But when you hear the efforts they take to get all the ingredients right on top, you don't mind paying them their due share.

Sinhagad is a popular destination for trekking enthusiasts who climb the hill from the base village of Sinhagad. But since we had 2 elders (my father in law and my mom) with us, we took the car half way (yes, the roads are pretty good) and from there, we had no choice but to climb up the steps. Sinhagad falls on the Bhuleshwar range of Sahyadri Mountains of Maharashtra and was previously called Kondhana. The caves and carvings in the Kaundinyeswar temple gives the proof that this fort was built about 2,000 years ago and named after the sage Kaundinya.

The Battle of 1670: Though Sinhagad saw many battles, the most famous was the one fought by the general of Shivaji Maharaj named Tanaji Malusare. He and his troops climbed the fort with the help of Ghorpad (common Indian monitor lizards), to whom they tied ropes and sent crawling up to the ramparts. Fierce battle occured between UdayBhan and Tanaji in which Tanaji lost his life but won the fort. A bust of Tanaji is commemorated atop as a memorial.

The name: On hearing about Tanaji's death, Shivaji raje said, "Gad aala pan sinha gela" meaning to say, "we won the fort, but lost the lion" and so the name fell as Sinhagad (fort of a lion) from Kondhana.

We reached atop enjoying the small stalls on the trail selling titbits to keep you going. Before starting to explore the fort, we couldn't help but eat a plate of "Kanda Bhaji". Also known as "Khekda bhaji " (Khekda- crab, since they look like one), this deep fried fritters are served along with some really hot and spicy chutney. But enjoying these hot bhajis with some cool breeze and a view of the valley from top, you feel you are in heaven! 

Khekda Bhaji

We finished with a pot of the special "Matka dahi" (pot-curd) from one of the well known mingling female there "Chorge Mausi". She followed us all the way from the foot of the hill to the top, serving also as our guide, so we take the curd-pots from her :). We got a free guide and some delicious curd which we were anyway going to buy. But jokes apart, she seemed one genuine lady who works hard to earn her daily living. She gets these curd-pots from her home, Kalyan village seen from the Kalyan Darwaza of the fort.

Chorge Mausi and the famous curd-pots

Then we started our tourist exploration and saw some breath-taking views from the top. The wind-point being my favourite, it was so breezy that we had to hold each other to stand straight. 

There is a memorial of Rajaram (Shivaji's youngest son), Kondhaneshwar temple, Kali temple, military stables (as the fort is part of training at National Defence Academy, Khadakvasla) and two gates Pune Darwaza and Kalyan Darwaza.

And by the time we finished seeing all this, we were famished. Oh, not to forget, we had a canine friend guide with us throughout our journey. And another one joined too. She was too docile and sweet and we had to give her buiscuits :) 

So we sat down below a huge tree on a "chatai" (Mat) and ordered the ever-famous Pithla-Bhakri. Pithla is basically chickpea flour cooked in water along with onions and other spices. Bhakri is a roti made with jowar or bajra, or sometimes with rice flour. We also ordered a plate of Baingan Bharta for change of taste but didn't quite like the taste as compared to the Pithla.
Served along with onions and red chutney, this combination is a hit and one specially must visit the fort to eat it. 

The cooking method is still traditional, and the taste is as authentic or it just tastes better with the view and the natural ambiance. Whatever it is, we had fun looking at the lady making Bhakris pressing with her hands in her little tapri that even had a "chul" (traditional stovetop where cooking is done burning wood and coal). 

With our stomachs full, we finished the meal along with some more pot-curd from Chorge Mausi and started walking back towards our car. And there we saw the Kulfi wala! Remember I had mentioned about him in my post of Mango Kulfi!! So how could we not taste one of these? And the taste was just the same that took me back to my childhood days, and yes, this malai kulfi was for INR20 :) But all worth it!

Thus ended our adventurous trip to the fort, and by the time we went home, it was already siesta-time for us and all others :))

Paatvadya : Microwave recipe

Besan squares : Paatvadya are basically small vadis ( squares like a patty ) which make a great tea-time snack. I remember my mother giving me these vadis in tiffin for breakfast as kids. They are a much healthy option than to snack in chips or any fried items and well, they taste delicious. The traditional way of cooking paatvadi is on stovetop, but recently i saw a post from my friend Prabha Iyer on her blog ( http://prabhacooks.blogspot.in/2014/06/microwave-khandvi.html ) of making khandvi in microwave. I have made paatvadis the traditional way earlier (i shall upload that recipe too sometime soon when i make them after these finish ), but decided to try the same recipe of khandvi for paatvadis. And believe me, as experimental as it may sound, they have turned out super flavourful with a hint of tanginess ( due to the curd added ).

These vadis can be eaten along with any spicy chutney  or some even make a daal out of it ( Paatvadi-amti as we say in Marathi ). Well, for this time,  as pleasant as they are looking, i would want to eat them as it is. You can add red chilli powder to the paste while putting the mixture in microwave. I was not sure of the spiciness of the chilli paste, hence i didn't add it to the mixture but sprinkled red chilli powder on top. Another important ingredient of Paatvadi is grated dried or fresh coconut. I didn't have it handy, but you can sprinkle it on top if you have it fresh or dry roast it and add to the mixture before putting it in microwave.

Ingredients :

Besan( Gram flour ) - 1 n half cup

Curd - 1 n half cup

Corriander leaves - to sprinkle

Oil - 2 tbsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1 tbsp

red chilli powder - to sprinkle ( if adding to the mixture, add about 1 tsp )

Garlic-green chilli paste- I used about 2 tsp of thecha( http://cookininpajamas.blogspot.in/2014/06/kharda-mirchicha-thecha.html ) that i had.

Asafoetida - a pinch

Salt - to taste

Oil - to grease a plate

Recipe :

Sift Besan and remove all lumps.

Beat the curd, so that no lumps remain. Add about 1 cup of water to it and mix well.

In a microwave safe bowl, add this curd mixture, besan , asafoetida, turmeric powder and salt. Mix it all well.

Microwave on high for 5 minutes. Stir the mixture well twice after every 1 n half minute.

After 5 minutes, remove from microwave, and add about 1/2-1 cup of water and mix it well and make a smooth paste.

Microwave again on high for 5 minutes.

Grease a plate with oil. You can sprinkle some corriander leaves and grated/shredded coconut if you have. Now put the mixture in the plate and with a spatula or a flat spoon, spread it evenly.

Let it cool and cut them in squares.

Heat about 2 tbsp oil and add 1 tbsp mustard seeds. When they splutter, add this tempering on top of the cut-squares. Sprinkle some corriander leaves on top. Since i didn't add chilli powder to the mixture, i sprinkled some on top.

Yummy easy snack is ready :)

Happy Cooking :)

Kharda : Mirchicha Thecha

I haven't posted a lot lately as i had some crazy-busy weeks. Honestly, i had not cooked anything special to write about, apart from the regular sabzi-roti or daal-chawal. One for the fact, that i was too busy to cook anything special, yes... the 4 legged canine angels ( from my pet sitting appointments ) were keeping me busy. Since it's a vacation time, a lot of people going on holidays, my hands and my home was full. And believe me, nothing gets better than spending time with these cute bundles of joy. The walks, the play, the treat times everything keeps you on toes, but it's all worth it.
Here's a recent pic of mine, just to show you all how happy i have been.

But yes, i missed my kitchen and i missed my blog. It always was on the back of my mind to write something, but another reason took it's toll. Laziness!!! Yes, it's so super hot in Delhi that it really gets tough to stand long in the kitchen and cook something special. Managing the temperature for cooking becomes a difficult task, with everything going in the refrigerator every now and then. The fruits and vegetables rot, the chocolates melt, the cooked food becomes stale soon, and i hate to waste food. As the temperature rose to 44 degrees, all i wanted to do was drink water/fluids/juices/aam panna ( http://cookininpajamas.blogspot.in/2014/05/kairiche-panhe-aam-panna.html )
rather than eat. A light diet seems just enough than a whole cooked meal.

Now that i have some free time for couple of days with just one dog, i decided to get right in the kitchen and get going. Kharda is one of the Maharashtrian chutneys that you can enjoy alongside a daal-chawal or a paratha or traditionally we eat it with Bhaakri ( jowar/bajre ki roti ). Just yesterday i had made Vaangyacha Bharit ( Baingan Bharta ) and rotis and had it with Kharda. Also known as Thecha or Hirvya Mirchicha Thecha, this basically has two main ingredients of green chillies and garlic. 
You can even make it in bulk, store in refrigerator and add to any daal or sabzi , just to give a dish that "zing" of taste. Easy to make, it gets ready within minutes and for those who love things spicy, this is definitely worth a try.

Kharda is again a regional dish. Some make it roasting chillies in oil, some dry roast it, some add peanut powder, some make it without. Adding corriander leaves is optional too. It all depends on personal taste. I make all versions every now and then. This one is with peanut powder and corriander leaves.

Ingredients :

Green chillies - Around 30-35 
Garlic - 8-10 ( This time i had a different variety of garlic which had big chunks, if you have the normal variety take about 15 pieces )
Cumin seeds ( jeera ) - 1 tsp
Oil - 1 tsp
Corriander leaves - a few
Lemon juice - 1 tsp ( adjust to taste )
Black salt - to taste ( You can also use normal salt, but black salt adds to the taste)

Recipe :

Wash the green chillies, pat them dry and cut both the ends.

In a kadhai, put 1 tsp oil and fry the green chillies till they start getting brown spots. Frying chillies is a really tough task and the vapours get inside your nose and eyes, resulting in coughing, sneezing and running nose. So make sure to switch on your exhaust fan while doing this or keep the window/door of the kitchen open to let the vapour out.

Add the cumin seeds and fry for half a minute.

Now add the garlic and fry for about 5 minutes till the garlic gets properly sauteed and starts browning.

Let it cool and transfer it into a mixer jar. Throw in some corriander leaves, black salt and lime juice. mix it all well and grind to a coarse paste ( not too smooth and do not add water ).

Traditionally, the mixture is well grinned in a mortar and pestle. But since i don't have one here, i grind it in a mixer.

Now, would you like this "Death by chillies" ? ( Name derived from the famous sauce by Blair : Pure Death and After Death )

Happy Cooking :)

 

 

Kaala Masala Chicken/Egg Curry

I don't know if i have mentioned this earlier, but since me a vegetarian( Egg-etarian and Dessert-arian actually ), and hubby being a non-vegetarian, we always have to cook two dishes when making Chicken/Meat. So i found an easier way out of separating the gravy before adding chicken and then adding either eggs or paneer to it. Sometimes even adding boiled aloo ( potatoes) tastes great! 

So this way hubby gets to eat his favourite chicken, and i don't have to stress on making two curries :)
I have already posted the Kaala Masala Recipe earlier. ( http://cookininpajamas.blogspot.in/2014/03/khandeshi-masala-kaala-masala.html )

While making the curry with the masala, what's important is to cook the masala and let it blend very well with the onions/tomatoes paste to form a nice brown gravy. It would take a while, but guess the real taste comes from slow-cooking! 
One of the main ingredients i learnt from my mother-in-law while making this curry is Garlic. My MIL loves garlic... she would add it in raw form, or in a paste form or just crush and add to any and every thing from daal to dry sabzis to curries. Another important thing to keep in mind is the law of minimalism. Since the Kaala Masala itself has a strong and intense flavour, adding a lot of other masalas would dominate the taste. So, just a spoonful of corriander powder and little red chilli powder is enough.

Make this one, and you will end up licking your fingers and craving for more...:)

Ingredients :

( The gravy proportion is for 250 gm chicken and 2 eggs for the egg gravy as mentioned above, so you adjust accordingly )

Onions - 3

Chicken - 250 gms (The best part about making this one is you don't have to marinate the chicken for long. Just clean the cut chicken pieces and add a pinch of salt and keep aside while your masala is cooking )

Tomatoes - 2

Garlic - 12-15
Fennel seeds - 1 tsp
Khas khas ( optional ) - 1/2 tsp

Ginger - 1 inch piece

Oil - 3 tbsp
Dry coconut ( roasted till brown ) - 2 tbsp ( I had mentioned about this one in one of my earlier posts... I normally grate dry coconut and roast it and keep in air tight container and then add to different curries/ sabzis as required, gives a very different taste and colour to any dish ) Looks somewhat like this :

Kaala Masala - 2 tbsp

Corriander powder - 2 tsp

Red chilli powder - 1 tsp

Turmeric powder - 3/4 tsp

Hing ( Asafoetida) - a pinch

Salt - to taste

Corriander leaves - to garnish

Recipe :

Heat 1 tbsp oil in a pan. (This pan should be the one you are going to cook the chicken in ). Add roughly chopped onions and fry well till they are golden brown. Let them cool down.

Make a paste of the fried onions in a grinder along with roasted coconut, khas khas, ginger and garlic.

Now Heat 2 tbsp oil in the same pan. Add the fennel seeds and then add the paste and fry for around 2-3 minutes.

Meanwhile chop tomatoes roughly and make a paste in the grinder.

Add the tomato paste to the pan and let it cook for 2-3 minutes. 

Now add the turmeric powder, red chilli powder, corriander powder and the kaala masala. Add salt and mix it all well. Keep frying the masala stirring occasionally, as once the water evaporates, it might stick to the pan. Keep adding water ( maybe a spoon or two) in between , so the masala blends well and doesn't burn out. Fry till the masala starts leaving oil.

Now separate the gravy, if you want to make a paneer or egg curry along with, else add the chicken pieces to this.

Let the pieces get coated with the masala and fry it for 5 minutes or so.

Now add about 2 cups of water, depending on the gravy consistency that you desire.
Remember, the chicken will also leave it's juices.

Cover and cook for about 10 minutes.

Now add half of the chopped corriander leaves to this and let it cook in open till the chicken is done.

Once done, keep it covered on the gas stove and let it rest for about 5 minutes.

Garnish with corriander leaves and serve with roti, paratha or rice :)

Isn't it mouth-watering?? 

Happy Cooking :)