Shevgachya Shengachi/Drumsticks dal is a typical Maharashtrian delicacy. It has all the factors to complete a meal, very comforting and satisfies all the taste buds since it is spicy, sour, sweet and tangy.
Tur dal / Bengal gram 1 cup,oil 1 tabsp, Ginger finely chopped ½ tsp, garlic crushed 1 clove, Cumin seeds ½ tsp, Mustard seeds ½ tsp, Asafoetida ½ tsp, curry leaves 8 -10, green chillies slit 2/3, jaggery(Gul) 1 tabsp, kokum 4/5, turmeric powder ½ tsp, salt to taste, ghee 2 tabsp, drumsticks (shevgachi Sheng) 2/3 whole (peeled and cut into 4 inches lengthwise), freshly grated coconut 1 tabsp, chopped coriander leaves 1 tabsp.
Pressure cook the washed dal with some water, turmeric powder, asafetida and a tabsp of oil till soft. Heat some ghee in a wok and tamper the cumin and mustard seeds, add the green chillies, curry leaves and stir fry for a minute. Add ginger garlic and the drumsticks, stirfry for another minute, pour 100 mil of water and cover it with lid, allow the drumsticks to cook. Now add the cooked dal , salt, kokum, jiggery and blend it well. If too thick in consistency add another cup of water. Let it boil and blend well. Garnish it with coconut and coriander. Enjoy it with Bhakri or Bhaat and get the ultimate comfort feel.
Wonder how I am posting this recipe now? Simply because I thought I have already posted it. But my friend David from Tasmania asked for one, maybe pointing out indirectly to post a recipe of Paneer Makhanwala. So here’s is my take, kept it simple and easy to make.
Paneer (cottage cheese) 300 grams, 2 tabspoon of oil, and 100 grams of butter. Cumin seeds 1 tsp, dry spices – turmeric 1 tsp, chilli powder 2 tsp, coriander cumin seeds powder 1 tsp. Chat masala 1/2 tsp. Tomato puree 200 ml, tomato ketchup 1 tabspoon. Milk 1 – 1/2 cups, Julienne of ginger 1 tsp. Salt to taste. Paste of cashewnuts 1 tabspoon. Cream and coriander leaves for garnish.
Heat oil and half butter in a wok. Tamper it with cumin seeds. Add chopped onions and ginger. Saute it till it becomes translucent. Add the dry spices, tomato puree and ketchup. Stir well and add 1 /2 cup of water so that the masala does not burn. Now add the milk and cashewnuts paste. Season the curry with salt. And little coriander leaves chopped. Cover it and let the curry cook on low heat for 5/7mins. Just before serving add cubes of Paneer and dollop of butter. Garnish with cream, coriander leaves and ginger. Serve hot with malabar paratha and jeera rice.
What do we give our kids in their school break box? This is a universal question we as mums ask ourselves. It’s not an easy job to please the child with healthy snacks. I thought over this and came up with this recipe in which we satisfy both the aspects, the taste and the health. Digging from my Rajput roots I picked up my mum’s recipe of Churma and twisted it a bit by adding the healthy ingredients. So here’s my take on quick and easy Churma laddoos.
Flour mix – (This formula I use it for my daily rotis, so make in larger quantities and use it for a month.)
Whole wheat 1 kg, Soyabean 50 grams, Fenugreek seeds 2tabsp, Flax seeds 2/3 tabsp. Grind them into a fine powder and Do Not Sieve it.
Ghee preferably home made 2/3 tabsp. Sugar as per your choice 5/6 tabsp and salt to taste.
For the flavouring – nutmeg powder, cardamon powder 1/2 tsp each.
Optional – Finely chopped nuts like cashew nuts, almonds, pistachios.
Take a deep mixing bowl. Take the flour mix , season it with salt. Knead the flour with water or milk. The dough should be not too loose nor too stiff. Now make small balls and make chapatis /parathas. Slow roast the parathas by using little ghee. Make the parathas flaky by layering it with ghee and dry flour. After the parathas are cooled break them into small pieces and grind it into a coarse powder. Add sugar (preferably castor or powdered) , ghee, the flavouring of nutmeg and cardamon. And finally the chopped nuts. Mix it thoroughly and make small laddoos. Store it in an airtight container.
Enjoy the healthy yet tasty bites. I always carry these while traveling. One doesn’t feel homesick nor do you end up eating junk food.
Mirchi ki hhajiya a Rajput delight. Yet another accompaniment to the rains. Mirchi ki bhajiya with chai is an absolute blissful experience in the monsoons.
Bhavnagar mirchi ( these chillies are bigger and hollow and not hot) 10. STUFFING – Boiled and mashed potatoes 1 cup. Coriander and cumin powder coarsely grinded 1 tsp. Chat masala 1 tsp. Salt to taste.
COVER – Besan ( chickpeas flour) 1 1/2 cups, chilli powder and salt.
Oil for deep frying.
Slit the green chillies and deseed it. In a bowl take mashed potatoes and mix chat masala, coriander cumin powder and salt. Now fill in / stuff the chillies with mashed potato mixture. Keep it aside.
In another bowl take besan and season it with chilli powder and salt. Mix water to make the batter – not too runny and not too thick.
Now dip all the stuffed chillies in the batter.
Heat oil in a wok and deep fry till the chilling turn crispy and golden.
Serve hot with tamarind chutney. (Recipe posted earlier).
Monsoon and Bhajiya are so perfectly tuned together. Have posted kanda bhaji earlier, so now here’s more variety in the bhajiya / pakori / fritters section.
Moong dal soaked for a couple of hours and then grinded coarsely 2 cups. Ginger , garlic 1 tsp each finely chopped, red chilli powder 2 /3 tsp, coriander seeds coarsely grinded 1 tabsp, turmeric powder 1/2 tsp, finely chopped onion 1 medium, coriander leaves and mint chopped 1 tabsp each. Chat masala for garnish. Salt to taste. Oil for deep frying.
In a mixing bowl take moong dal mixture and add ginger garlic, onions, coriander and mint leaves. Add the dry spices and salt to taste. Mix all the mentioned ingredients just before frying. Heat oil in a wok and drop small ball in the hot oil. Fry on medium heat till it floats.
Serve hot with chutney ( recipes posted earlier) and garnish with chat masala.
Enjoy the rains with hot , spicy and crispy bhajiyas.
This chutney is one of the quickest and simplest accompaniment. Can be stored for months. Just sprinkle on whatever you want and enjoy. I personally enjoy with Bakri – pearl millet flat bread. Yum earthy taste is addictive.
Roasted and crushed peanuts 2 bowls, garlic chopped 4 to 5 cloves, chilli powder 2 tabsp, salt to taste.
Just grind the above ingredients roughly and blend together into a coarse powder for a few seconds.
Kala Masala is the most secretive masala, which brings out the real Indian flavor. This is my Mums recipe which was handed down to me…and it has been passed on from one generation to another. This is a Very rare combinations, blend and variety of spices. Just by adding a spoonful of this masala brings and feels like India in any corner of the world. I am happy to share this recipe.
Red chili 1 1/2 kg, Coriander seeds 1kg, dried coconut 1/2 kg, sesame seeds 100 grams, Black pepper 100 grms, cinnamon 100 grms, cloves 50 grms, green cardamom 50 grms, Cinnamon buds 100 grms, stone flower 100grms, fennel seeds 100grms, nutmeg 3 whole, bay leaves 100grms, black cardamom 100grms, fenugreek seeds 100grms, cumin seeds 100grms, shahi jeera (smaller Cumin seeds) 100 grms, poppy seeds 100grms, dried ginger 100grms, asafoetida 100grms, salt 1/2 kg, maize 100grms, star anise 100grms.
Roast all the ingredients on low flame for a long time till it changes its colour and gives out the aroma. Then Grind all the things into fine powder and store it in an airtight container. This masala can be stored for at least 2 to 4 years.