Tawa Pulao

Tawa Pulao

Servings - 3 - 4

INGREDIENTS

Oil - 1 tablespoon

Ghee - 1 1/2 tablespoons

Cumin - 1 teaspoon

Onions - 120 grams

Ginger - 1 tablespoon

crushed garlic 1/2 tablespoon

Carrots - 80 grams

Potatoes - 170 grams

Green peas - 45 grams

Tomato - 140 grams

Bell pepper - 90 grams

Pav bhaji masala - 1 tablespoon

Red chili - 1 tablespoon

Turmeric - 1/2 teaspoon

Water - 2 tablespoons

Cooked rice - 400 grams

Salt - 1 teaspoon

Lemon juice - 1 teaspoon

PREPARATION

1. Heat oil and ghee in a heavy skillet, add  cumin,   onions, ginger,  crushed garlic and stir well.

2. Add  Carrot,  potatoes, Green peas and stir again. Cover and cook 3 - 5 minutes.

3. Add  tomato, bell pepper and mix.

4. Add  Pav bhaji masala, red chili,  turmeric, water and mix again. Cover again and cook 3 - 5 minutes.

5. Add cooked rice and mix it well to combine.

6. Addsalt,  lemon juice and mix well.

7. Garnish with coriander.

8. Serve hot.

Tawa pulav

Tawa Pulao

Servings - 3 - 4

INGREDIENTS

Oil - 1 tablespoon

Ghee - 1 1/2 tablespoons

Cumin - 1 teaspoon

Onions - 120 grams

Ginger - 1 tablespoon

crushed garlic 1/2 tablespoon

Carrots - 80 grams

Potatoes - 170 grams

Green peas - 45 grams

Tomato - 140 grams

Bell pepper - 90 grams

Pav bhaji masala - 1 tablespoon

Red chili - 1 tablespoon

Turmeric - 1/2 teaspoon

Water - 2 tablespoons

Cooked rice - 400 grams

Salt - 1 teaspoon

Lemon juice - 1 teaspoon

PREPARATION

1. Heat oil and ghee in a heavy skillet, add  cumin,   onions, ginger,  1/2 crushed garlic and stir well.

2. Add chopped Carrot, Green peas and stir again. Cover and cook 3 - 5 minutes.

3. Add  tomato,  bell pepper and mix.

4. Add Pav bhaji masala,  red chili,  turmeric, 2 tablespoons water and mix again. Cover again and cook 3 - 5 minutes.

5. Add cooked rice and mix it well to combine.

6. Add salt,  lemon juice and mix well.

7. Garnish with coriander.

8. Serve hot.

Curd Dosa with Ginger Chutney

Curd Dosa with Ginger Chutney 😊

Dosa rice 2 cups
Beaten rice / phoa 1 cup
Curds / Butter milk 1 cup
Methi seeds 1/4 tsp
Salt tp taste
Sugar 1tsp ( optional)

Chutney:
Fresh grated coconut 1/2 cup
Green chillies 2 to 3
Ginger - small piece
Salt to taste
Tamrind - methi seeds size.

Method:
Soak rice and methi seeds for 5 to 6 hours.
Grind soaked item along with rinsed poha into smooth batter with the help of curds/buttermilk. Add salt n ferment the batter. Next day add sugar n make dosa.

For chutney grind all the ingredients into smooth paste, add water to adjust the consistency 😊

Raw Papaya Chutney

Raw Papaya Chutney

We all love the Raw Papaya Chutney that is served with Gujarati snacks like Kachori, Fafda and Gathiya.Two main ingredients in this chutney are Raw Papaya and Besan. It is so tasty that you can also have it as Salad or as a subji along with Roti / Chapati (Indian Bread).

Ingredients

 Raw Papaya thin pieces 2 cups

Besan (Gram Flour / Chickpeas Flour) ½ cup

Buttermilk or Curd 2 tablespoon

Slit Green Chillies 4-5

Lemon Juice ½ teaspoon

Crushed Ginger ½ teaspoon

Turmeric Powder 2 pinch

Sugar About 1 teaspoon (adjust as per taste)

Salt to taste

Fruit Salt ½ teaspoon

Oil 1 tablespoon + ½ teaspoon

Cumin Seeds ½ teaspoon

Asafoetida (Hing) a pinch

Instructions

1. Make thin pieces of Papaya about 1 inch X 1 inch size. You can either peel Papaya before chopping or chop it along with the peel.

2. In a bowl, mix Besan, Buttermilk, a pinch of Turmeric powder, ½ teaspoon oil and salt. Make a batter like Idli batter / thicker than Pan Cake batter. Add water if required.

3. Add water to a steamer and bring it to boil.

4. Grease a plate with oil.

5. Add fruit salt to besan batter, mix it quickly in one direction and pour in the greased plate. Do not over mix.

6. Quickly Place the plate in the steamer and Steam for 20 minutes.

7. On cooling, crumble the steamed Besan.

8. In a pan, heat 1 tablespoon of oil. Add cumin seeds, a pinch of turmeric, Asafoetida, crushed ginger and slit green chillies. Sauté for 2-3 minutes.

9. Add Papaya pieces, mix and cook covered till Papaya is soft. Stir every 2-3 minutes. Do not overcook.

10. Add Crumbled besan, lemon juice, sugar and salt. Mix.

11. Tasty Raw Papaya Chutney is ready. Serve it with Thepla or serve it as Salad or serve it as Subji along with Roti (Indian Bread).

Raw Papaya Chutney

Ratalyacha (Sweet Potato) Kees

                                         

Quick, Healthy and tasty Snack/ breakfast dish. One can also eat this for Upwas (Fasting day). Sweet Potato is very nutritious, has good amount of Vitamin A, Potassium and fiber. Those who generally don’t like sweet potato will also like this recipe.

Ingredients

Sweet potato ½ kilogram

Roasted Peanut coarse powder 1 tablespoon or more if you like

Green Chilly paste 1 teaspoon

Fresh Scraped Coconut 1 teaspoon

Coriander leaves chopped 1 teaspoon

Lemon juice ½ teaspoon

Sugar ½ teaspoon

Pure Ghee / Clarified Butter) 2 teaspoons

Cumin Seeds ¼ teaspoon

Salt to taste

Instructions

1. Wash sweet potatoes and grate them along with the skin.

2. In a pan heat 1 teaspoon of pure ghee / clarified butter on medium flame.

3. Add cumin seeds, wait till sputters.

4. Add green chilly paste.

5. Add grated sweet potatoes and cover the pan.

6. Cook, on low flame, for 5 – 6 minutes (till sweet potatoes are cooked), stirring well every 2 minutes. Sometimes sweet potatoes cook much faster ; so be watchful.

7. Add salt, sugar, lemon juice, scraped coconut, peanut powder and chopped coriander

8. Mix well, add 1 teaspoon pure ghee / clarified butter while mixing.

Serve hot.

Note:

1. Make the kees soon after grating sweet potatoes. If you keep it for a while, it will turn black.

2. Other option is you dip grated sweet potato in water and squeeze water before using it. But sometimes the kees may become soggy and sticky. It depends on the type of sweet potatoes. So best is to make it immediately after grating.

Tarali fish / sardine curry/tarle

Ingredients:

15 tarli / tarle / sardine fish
salt to taste
1 sprig curry leaves for seasoning
2 teaspoons oil for seasoning
For the masala:
10 long dry red chillies (deseeded if you wish) - Use Byadge chillies for best results
1-1/2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
4-5 peppercorns
1/8th teaspoon fenugreek seeds (methi)
1/4 teaspoon turmeric powder
1 small green chilli (deseeded if you wish)
1 inch ginger
3 flakes of garlic
two marble sized balls of tamarind or 2 teaspoons of tamarind paste
1 small-medium onion

Method:
1. Clean the fish, add salt & keep aside.
2. Grind all the ingredients mentioned under 'For the masala' to a fine paste. Transfer the masala into a wide based kadhai, add this water to the masala. Let the gravy be of medium thickness.
3. Bring the gravy to a boil and reduce the heat to a simmer. Add the fish and salt to taste and lightly shake the pan so that all the pieces are covered with the gravy. Cook for a couple of minutes. Remove from heat.
4. In a smaller pan meant for seasoning, heat the oil and toss in the curry leaves. Let them sizzle for a few seconds before adding this tempering to the fish curry.
5. Serve hot with rice..

Clams sukha tisrya

Ingredients
50  Clams
8 red chillies
2 tbsp coriander seeds
1 tsp Cumin Seeds/Jeera
1 tsp Black Pepper
2 tbsp Red boiled rice
4 Cloves
1 inch Cinnamon
6 Cloves Garlic Crushed
1 tsp Mustard seeds
few curry leaves
2 tbsp ghee
2 tbsp oil 
1 onion Sliced
1 Tomato chopped
1/2 cup grated fresh coconut
1 tsp Turmeric Powder
small piece tamarind
Salt to taste

Method:
1. Clean and wash the Clams and keep aside.
2. Dry roast Red chillies,Coriander Seeds,Cumin seeds,Black Pepper ,Cloves,Cinnamon ,red rice and grind it in a mixie with tamarind, 2 cloves garlic.
3. Heat Ghee and Oil in a vessel.
4. Add Mustard seeds ,Crushed Garlic and Curry leaves and saute for 1 minute.
5. Add Sliced Onions and fry till golden brown.
6. Add Tomato and saute for 2 minutes.
7. Add Clams ,salt and turmeric powder and mix well.
8. Add 1/2 cup water and cook the Clams for 15 minutes.
9.Add the Masala  Powder and grated coconut and cook for further 5 minutes.
10. Serve with Rice .

Thecha Recipe | Green Chili Relish Recipe

Ingredients

• Green chillies – 50, mildly hot variety, stems removed
• Onion – 1 medium, finely chopped
• Garlic – 10 cloves
• Dried coconut – 2 tbsp, shredded
• Roasted and Ground Groundnuts – 3 tbsp
• Tamarind – 2 tbsp, washed and pat-dried
• Jaggery - 3 tbsp, chopped
• Salt – to taste
• Oil – ¼ cup + 1 tsp

Instructions

1. Heat 1 tsp oil in a skillet.Add garlic and sauté it on medium heat till it gets golden-brown spot and loses its raw smell. Remove it onto a plate.
2. Add the green chilies in the remaining oil and sauté them on medium heat till they get some brown color. Remove them onto a plate.
3. When the chilies cool down, grind them along with the garlic and dried coconut to a coarse mixture.
4. Heat ¼ cup oil in a skillet. Add the onion and sauté till it begins to turn golden.
5. Add the chili mixture and sauté on medium heat for 2-3 minutes stirring often.
6. Add salt, jaggery, tamarind and roasted and ground groundnuts.
7. Mix well. And cook till the jaggery has melted. Mirchi cha thecha is ready.
8. Serve in small quantities with your meals. Enjoy!

Khandeshi Shev Bhaji

Ingredients

TO GRIND TOGETHER

• Onions – 2 medium, finely sliced
• Dried coconut – 5 tbsp, grated or sliced
• Garlic – 8 small cloves
• Ginger – ½ inch piece
• Water – 4 tbsp

OTHER INGREDIENTS

• Oil – 1 tbsp + 4 tbsp
• Kashmiri red chili powder – 2 tbsp
• Turmeric powder – ½ tsp
• Khandeshi garam masala powder – 3 tbsp 
• Lal teekha sev / Red Spicy Sev – 1 & ½ cups
• Jaggery – 1 tsp
• Salt – to taste
• Water – 3 cups
• Coriander leaves – a handful


Instructions
1. Heat 1 tbsp oil in a skillet and add sliced onions to it.
2. Sauté them on a medium-high flame stirring them often till they turn golden brown.
3. Let the onion cool. Add them to the grinder jar along with the garlic, dried coconut and garlic.
4. Grind the ingredients to a very smooth paste using some water.
5. Add the remaining 4 tbsp oil in the same skillet and warm it. Do not heat the oil completely. Add the spices; the khandeshigarammasasla powder, Kashmiri red chili powder, and turmeric powder and sauté them on very low flame for afew secondstill they give out a nice aroma.
6. Add in the ground paste and sauté on medium heat for 2-3 minutes, stirring constantly.
7. When the raw smell of garlic goes away and the oil begins to separate, add in the jaggery.
8. Mix and sauté for a few more seconds till the jaggery melts.
9. The mixture would look bright and ooz oil.
10. Add in the 3 cups of water and mix well. Bring it to a boil.
11. Let it simmer till the curry thickens a bit and a layer of oil forms on the top.
12. Add in the coriander leaves.
13. If you are going to serve the shevbhaji immediately, add in the shev now. Let it simmer for 1 minute and then turn off the heat. If you would serve it later, add shev later just before serving.
14. The shev softens and curry thickens. Shevchi bhaji is ready. Serve hot.

Malwani chicken curry /malwani kombdi rassa

Malwani chicken curry /malvani kombdi rassa is a very popular spicy and flavourful curry from the coastal region of Maharashtra kokani cuisine..Malwani/Malvani chicken curry is usually served with vade and is popularly known as kombdi wade.

Ingredients
500 gm/1/2 kg chicken cut in pieces
2 inch ginger
10 garlic cloves
2 green chilli
salt
1/2 tsp haldi
hand full coriander leaves

1/2 tsp sesame seeds
1/4 tsp khas khas/ poppy seeds
4 to 5 kashmiri dry red chilli
3 onions
1/2 cup dry coconut/khopra
1/2 tsp fennel seeds
1 tbsp coriander seeds
1 tsp cumin seeds/jeera
3 to 4 cloves
1 inch cinnamon
2 blades mace/javitri
2 to 3 green cardamom
1 black cardamom
6 to 7 black pepper
1 star anise
small piece of dagadphool/stoneflower
3 to 4 tbsp oil
3 bay leaves
salt to taste

Method

• Grind the chilli, coriander leaves,ginger garlic to a fine paste adding little water
• Marinate the chicken with salt turmeric powder and the green chilli- garlic  paste
• Dry roast the spices along with red chillies till fragrant and keep aside.
• Dry roast the coconut till light brown and keep aside
• In the same pan add 1 tsp oil and saute the onion till golden brown.
• Grind the coconut ,onion and the whole spices together to a smooth paste adding water.
• Heat a pan/i used a claypot ,add oil once oil is hot add bay leaves
• Add 1 med sized chopped onion and saute till transculent.
• Now add the marinated chicken and saute for 10  minutes
• Add the ground coconut onion paste and saute 
• Add water to the desired consistency of gravy you require 
• Cover the pan with lid and cook over medium flame.
• Add more water if the gravy is too thick,you can adjust the consistency of gravy as per your taste.
• Garnish with coriander leaves 
• Serve hot with rice/bhakri or kombdi vade

Mirchi Thecha - Green Chillies Chutney

Mirchi Thecha - Green Chillies Chutney

Thecha is chunky chutney of green chilies. For the sake of simplicity, let’s just say it’s an Indian version of green chili relish. Garlic is the next main ingredient and the rest of it varies from region to region. This thecha recipe belongs to the Khandeshi region of Maharashtra. It gets it characteristic tang from tamarind and sweetness from jaggery. The sweet notes help balance the hotness of the chilies. Apart from that, it has roasted groundnuts that make the texture furthermore intricate. The chilies are roasted on medium heat and tossed constantly. They get a browned and acquire a smoky flavor. You could roast the chilies on open fire if you wish to impart smokiness that’s more intense.

Ingredients

• Green chillies – 50, mildly hot variety, stems removed
• Onion – 1 medium, finely chopped
• Garlic – 10 cloves
• Dried coconut – 2 tbsp, shredded
• Roasted and Ground Groundnuts – 3 tbsp
• Tamarind – 2 tbsp, washed and pat-dried
• Jaggery - 3 tbsp, chopped
• Salt – to taste
• Oil – ¼ cup + 1 tsp

Instructions

1. Heat 1 tsp oil in a skillet.Add garlic and sauté it on medium heat till it gets golden-brown spot and loses its raw smell. Remove it onto a plate.
2. Add the green chilies in the remaining oil and sauté them on medium heat till they get some brown color. Remove them onto a plate.
3. When the chilies cool down, grind them along with the garlic and dried coconut to a coarse mixture.
4. Heat ¼ cup oil in a skillet. Add the onion and sauté till it begins to turn golden.
5. Add the chili mixture and sauté on medium heat for 2-3 minutes stirring often.
6. Add salt, jaggery, tamarind and roasted and ground groundnuts.
7. Mix well. And cook till the jaggery has melted. Mirchi cha thecha is ready.
8. Serve in small quantities with your meals.