Summer always greets us with mangoes, raw or ripe..both are enjoyed to the core. Apart from pickles I use raw mangoes for some tangy chutney to be enjoyed at the side. Here is the recipe.
Raw Mangoes (kairi) 2 medium chopped. Chilli powder 2tabsp. Jaggery 2 tabsp. Salt to taste. Oil 1tabsp.
Chop the mangoes and add the chilli powder, jaggery, salt and oil. Grind into a coarse paste. Water is not required for this chutney.
Enjoy the sweet, sour with a kick of chilli.
Bhuna Gosht /Mutton Bhuna is another Arabic delicacy adopted by us. Mutton is roasted first and then is slow cooked in whole spices and my twist to this dish is I use chilli paste to enhance the flavour. Mutton when slow cooked leaves an aromatic flavour and extremely juicy meat that makes you crave for more.😄
Mutton 1kg, dried chilli 200 grams (soaked in warm water for an hour), coarsely grounded a table spoon of each- ginger , garlic, coriander, cumin. Whole garam masala – 5 green cardamom, 2 masala elachi (big cardamom), 1 small piece of cinnamon, 2 mace, 4/5 cloves and pepper and 2/3 bay leaves. Turmeric powder 1 tsp. Poppy and sesame seeds 1tsp grinded into a paste. Curds 2tabsp. Fried onions 1 cup. Oil /Ghee 4/5 tabsp. Salt to taste and chopped Coriander for garnishment.
Soak the chillis in warm water for an hour and then drain the water and grind the chillis into a paste. Heat oil or ghee in a heavy bottom pan and tamper it with the whole garam masala. Add the mutton and roast it on high flame till it turns slightly brown. This is the Bhuna process. Now add the fried onions and the coarsely grounded paste of ginger garlic and coriander cumin. Add the chilli paste. Now add the turmeric and the Poppy sesame seeds paste. Continue roasted the meat in the spices. Add curd and season it with salt. Now add 2/3 cups of water and let it slow cook for an hour till the meat is tender and succulent. If the curry too runny let it dry on high flame for a couple of minutes. Garnish with coriander leaves. Serve hot with roti or bhakri.
Kothimbir Wadi is a typical Maharashtrian delicacy, enjoyed as a side dish or snack. My twist on this is I secretly smuggle all the green leafy vegetables which my girls avoid eating. And of course a special dash of ground flaxseeds rise up the health quotient. So here is my take on kothimbir Wadi.
Chopped coriander leaves (kothimbir) 1 cup, chopped fenugreek leaves 1cup, chickpea flour 1 1/2 heaped cup, rice flour 1/2 cup, asafoetida 1/2tsp, cumin and coriander seeds powder 2tsp, garam masala 1 tsp, turmeric powder 1tsp, chat masala 1/2 tsp, flaxseeds powder 1tabsp, sesame seeds 2 tabsp, carom seeds 2 tsp, jaggery 2tabsp, chillies finely chopped 2/3, ginger garlic paste 1tsp, salt to taste, oil 2tabsp for the mixture. (If frying then 2more cups, if shallow frying then 2 tabsp)
Take a mixing bowl and mix all the above mentioned ingredients except for the oil for frying. Make it into a thick paste can add half a cup of water. Now Pat it into a tin and flatten it evenly. Place the tin into the cooker and steam it for 15/20 mins. Once cool cut into squares. 4 options for serving : 1. Serve steamed, 2. Shallow frying on non stick pan till crisps by drizzling a tabsp of oil, 3 deep fry till golden brown and 4. Air fry without oil.
Just before serving garnish with some chat masala and imli chutney.
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).