Thursday, 3 October 2019

Bombay Ice Halwa ( महिमी हलवा )

Ice halwa or mahimi halwa is very popular sweet of Mumbai which is believed to be originated in the city itself .
Anytime you feel like having something sweet you can easily prepare this halwa in no time with very basic ingredients at hand .


Ingredients - 

1 n 1/2 cup ............... milk
1 cup .......................  sugar
1/2 cup ....................   ghee
1/4 cup ...................  cornflour
1/2 t sp  .................... cardamom pd
garnish .....................  almond and pistachio slivers
2/3 drops .................... edible colour ( optional )







Method - 

Grease a butter paper with ghee and keep it on a steel plate .

In a non stick pan add milk , sugar , ghee and cornflour and mix well taking care that no lumps are formed .

Keep on stirring continuously on a low to medium flame .






After some time the mixture will start thickening .

Add cardamom powder and continue stirring till the mixture starts leaving the sides of the pan .





Pour the hot mixture on the greased butter paper .





On the top of mixture keep another butter paper and roll it into thin square shape .





Remove the upper butter paper carefully .

sprinkle the almond pista slivers and press a bit so that they stick to the mixture .





Keep the plate in fridge for an 2 to 3 hours till the halwa becomes hard.

Then cut into square slices along with the butter paper .









Friday, 27 September 2019

Rice flour ukad ( तांदळाची उकड )

I just love the cuisine of Konkan for its simplicity . 
The easily available ingredients , mild use of spices and the ease with which the dishes can be preapared just amazes me . 
We all have certain comfort foods which we love to have anytime anywhere . 
One such comfort food of mine is this dish known as 'ukad' ukad in marathi means to steam and that's what exactly this dish is all about . 


Ingredients -

1 cup .......................... rice flour 
4 cups ........................ sour thin buttermilk 
1 tb sp ........................ chilly garlic paste ( can also use ginger chilly paste ) 
1 t sp ......................... sugar ( optional )
1/4 t sp ...................... turmeric pd 
a pinch of .................. asefoetida ( hing ) 
1/2 t sp ...................... mustard seeds 
8/10 ........................... curry leaves 
3/4 tb sp .................... oil 
for garnish .................. freshly cut coriander leaves
salt as per taste 




Method -

Mix well the buttermilk , rice flour , chilly garlic paste , salt , sugar and turmeric so that there are no lumps . 
Heat oil in a pan and add mustard seeds , when they splutter add curry leaves and hing . 

Now pour the mixture in the pan and stir continuously . 

Keep the flame medium to low . 

The mixture will slowly thicken and start leaving the sides of pan . 

At this point cover the pan with a lid and just cook for 2 more minutes . 

Serve hot garnished with corianders leaves and toppled with a spoonful of raw oil on it . 


Tuesday, 17 September 2019

Undalkaal ( उंडलकाळ )

This is a traditional sweet dish from Konkan . 
Just as other konkan sweets this dish too has coconut and jageery . 
The simplicity and yet the amazing taste of this yummy sweet is just surprising . 
This dish is usually made during the festivals as naivedyam ( offerings to God ) . 

Ingredients - 

1 bowl ...................... grated fresh coconut 
1 bowl ....................grated jaggery 
1/2 t sp ..................... cardamom powder 
1 small cup ............... rice flour 
ghee 
almond pistachio slivers for garnish 
pinch of salt





Method 

In a non stick pan add 1 tb sp ghee , grated coconut and 3/4th of grated jaggery and cook on a low flame till the jaggery melts . 

Stir nicely and when the mixture becomes dry and sticky add cardamom pd and switch off the gas . 

In another pan heat 1 small cup water , remaining jaggery , 1 t sp ghee and a pinch of salt . 

When the water comes to boil add the rice flour and stir it continuosly . 

Let all the water absorb in the rice flour . 

Keep on stirring till you get a soft smooth dough . 

Switch off the gas and let the dough cool down a bit . 

Now greash your hands with ghee and make small pea shape balls of this dough . 

Heat ghee in a pan and shallow fry these balls till golden and crisp . 

Add the above coconut jaggery misture to these balls . 

Carefully mix everything without breaking the balls . 

Garnish with almond pistachio slivers and offer as a naivedyam to the God . 

While eating always serve hot . 


Friday, 13 September 2019

Stuffed Bananas ( भरली केळी )


This delicious sweet dish is a speciality of CKP community of Mumbai . 
Bananas used in this dish is a special variety called rajali ( राजाळी ) . 
These bananas are thick stout and reddish in colour and have a grainy texture . 
If this variety is not available in your area you can also use the long yellow South Indian bananas . 


Ingredients - 

3 .......................... Rajali bananas 
1 bowl ................. grated fresh coconut 
3/4 bowl ..............grated jaggery 
1 bowl ................. thick coconut milk ( grind grated coconut and extract the juice ) 
3/4 tb sp ...............ghee 
1/2 t sp ................ cardamom pd 
1 tsp .................... almond and pistachio slivers 




Method - 

In a non stick pan add 1 tb sp ghee , grated coconut and jaggery and cook on a low flame till the jaggery melts . 

Stir nicely and when the mixture becomes dry and sticky add cardamom pd and switch off the gas . 

This is the stuffing for bananas . 

Now peel the bananas and keep the peel aside . 

Cut the bananas into 2 inch pieces and give them two diagonal vertical cuts keeping the piece intact . 

Stuff these cuts with the coconut jaggery filling . 

Now in a pan add little ghee and saute the bananas carefully for 2/3 minutes till they are golden brown on all sides . 

Now remove the bananas from the pan and arrange the peels at the bottom of the pan . 

On the peels arrange the sauted bananas . 

Pour on them the thick coconut milk and if the some coconut filling is left that too sprinkle on top . 

Cover the pan with the lid and cook on low flame for 10 minutes . 

Move the bananas upside down and let the other side too cook for further 10 mintues . 

When cooked sprinkle the almond pistachio slivers and decorate . 

You can have this delicious sweet hot or cold as per you liking . 

The peels at the bottom of the pan prevent the bananas from burning . 

These crispy sweetish banana peels also taste yummy . 

Friday, 6 September 2019

Stuffed Crabs ( भरले खेकडे )


The koli community is one of the original inhabitants of Mumbai . 
Their food which is full of spices is extremely delicious  . 
The variety of fish that this community prepares is just mouth watering . 
Today when I bought crabs from the fish market decided to make a popular koli variety which tastes amazing . 
It goes very well with rice and solkadhi ( curry ) . 
Make this dish a bit dry if you are having it with rice . 
And if you like to have it with roti , bhakri or paratha then you can keep little gravy . 


Ingredients - 

5/6 ............................ crabs 
10/12 ........................ garlic flakes 
1 inch ....................... ginger 
1/2 bowl ................... grated dry coconut
1 ............................... onion sliced 
1 ............................... onion chopped
3/4 .......................... green chillies 
1 ............................ tomato chopped 
2 t sp ..................... red chilly pd 
1 t sp .....................  turmeric pd 
2 tb sp ..................... koli masala ( can also use garam masala ) 
salt according to the taste 
oil to cook 








Method 

Add little oil in a pan and saute ginger , garlic , dry coconut , sliced onions and green chillies till they are golden brown . 

Clean and wash the crabs properly . 

Remove the legs and upper cover of the crabs . 

You can keep the legs intact if you like . 

I use them to make crab soup so I remove and keep them separately . 

Now in a pan add oil and saute the chopped onion till transparent .

Add chopped tomatoes and saute till the raw smell of tomatoes disappears . 

Add chilly pd , turmeric , koli masala , above ground masala , salt and mix everything properly . 

When this mixture cools down a bit fill it in the cleaned and washed crabs . 

Now again in a pan add little oil and arranged the masala filled crabs in it . 

Add little water as per your desire and cover the pan with a lid and cook on a low flame . 

After 5/10 minutes move the crabs upside down and let the other side cook for 10 more minutes .

Serve with hot rice and solkadhi a popular konkan speciality . 





Tuesday, 3 September 2019

Bombay Duck gravy ( बोंबलाचं बुजणं )

Ingredients :

5 - 6 ........................ Bombay Ducks ( cleaned and cut into 2 )
15-20 ...................... garlic flakes ( chopped )
1 medium .............. coriander leaved bunch ( cleaned washed and chopped )
1 ............................. green chilly ( chopped )
1 t sp .................... CKP masala or any garam masala
1/2 t sp .................. turmeric pd
1 tb sp ...................... tamarind extract ( soak tamarind in water and squeese the juice )
1/4 cup or more .............. oil
salt as per taste






Method :


Heat oil in a pan and saute the chopped garlic in it till golden .

Add to it chopped chilly and coriander and saute for a minute .

Now add all the masalas , tamarind juice and salt and mix well .

At the end add cleaned pieces of bombay duck and very little water .

Carefully mix everything , cover the pan with a lid and cook for 5 minutes .

This variety of fish is very delicate and gets cooked very soon don't use a spoon to mix once the fish is cooked .

Wednesday, 28 August 2019

Pendpala - daal stir fry ( सोलापुरी पेंडपाला )


This dish is made of mix daals preferably chana daal and tuvar daal .
But combination of other daals also tastes equally yummy .
The secret lies in crispy garlic and a special solapuri tadka called " bhurka " .


Ingredients - 

1/2 cup ................. chana daal
1/2 cup .................. tuvar daal
1 .......................... onion chopped
1 ......................... green chilly chopped ( optional )
1/2 tsp ................. turmeric powder
8/10 ..................... garlic flakes crushed or grated
1 tbsp ................... red chilly powder
3 to 4 tbsp ................ oil
salt as per taste







Method - 

Wash both the daals and soak them in water for an hour .

Now keep only little water and cook the daal in a pressure cooker taking care not to overcook them .

In a pan heat little oil and add chopped green chilly and onions and stir fry till golden in colour .

Now drain out the water completely and add only the dry cooked daal in pan .

Stir properly and add salt and turmeric powder .

Cook covered with a lid for 2/3 minutes and remove from gas .

In a small vessel meant for tadka heat oil and fry grated garlic till crispy brown .

Spread it evenly on top of the daal .

Again heat the remaining oil and when hot add to it red chilly powder and immediately turn off the gas .

Spread this mixture too evenly on the daal .

This is called bhurka .

Your delicious pendpala is ready to eat .

Serve it hot with chapati or jowar bhakri and shengdana chutney .









Tuesday, 27 August 2019

Groundnut Chutney ( शेंगदाणा चटणी )


A simple yet delicious dry chutney which is very famous in Solapur a district in Maharashtra . The groundnuts roasted in oil make the chutney very crunchy which adds to the hot flavour of this chutney . 


Ingredients - 

1 bowl .............................. Groundnuts 
10 - 15 ............................ garlic 
2 tbsp ............................. red chilly powder
little ............................... tamarind 
1 tbsp ...........................  ground nut oil 
salt as per choice 







Method - 

In a pan heat oil and roast groundnuts till they become crispy and give out nice aroma . 

Also fry garlic in same oil till golden brown in colour . 

Now add chilly powder and immediately turn off the gas . 

Grind everything in mixer when still warm . 

This makes the chutney crunchy yet sticky as the oil in nuts comes out . 

Serve with jowar bhakri or chapati . 

Sunday, 25 August 2019

Bhadang ( भडंग )

The simple looking kurmure also known as puffed rice are used to make various preparations ....
One of the most popular preparation being the world famous Bhel ....
But today I am going to write about one more equally popular speciality from Sangli called Bhadang .
The addition of very few ingredients transforms the taste of these kurmure making them mouth watering and irresistible .....
This crunchy snack is low in calories and can be relished guilt free by weight watchers too ....


Ingredients : 

100 gm - puffed rice
10-15 garlic cloved ( peeled and slightly crushed )
5 tbsp - plain groundnuts
2 tbsp - chilli pd
1/4 tsp - turmeric pd
2/3 tbsp - oil
salt as per taste










Method : 

Heat oil in a kadhai and when hot add crushed garlic.

When the garlic becomes slightly brown in colour add groundnuts .

Stir till the groundnuts become golden red in colour .

Now add kurmure along with chilli pd , turmeric pd and salt .

Mix very well and keep on slow flame till the kurmure become crunchy.

Remove from fire cool the bhadang and store in air tight dabba .

Thursday, 15 August 2019

Narali Bhat - Sweet coconut rice ( नारळी भात )


Ingredients : 

1 cup ........................ basmati rice
1 cup ....................... grated jagerry
1 cup ....................... thick cococnut milk ( grate the coconut , grind it and extract thick juice)
4/5  ..........................cloves
1 inch .....................cinnamon
15 - 20  .................. raisins
15-20 ..................... raw groundnuts ( soaked in water )
1/4 t sp ................. nutmeg powder
1/4 t sp .................. cardamom powder
 2 - 3 tb sp ............... ghee








Method :

Heat ghee in a pan and add cloves and cinnamon stick .

Now strain the water and add soaked groundnuts .

Stir the groundnuts for 2/3 minutes .

Thoroughly wash and strain the rice and add it to the pan .

Saute the rice for few minutes and add to it the thick milk extracted from coconut along with 1 cup water .

Also add very little salt , cover the pan and let the rice cook .

When the rice is just cooked stir it very carefully taking care not to break the rice grains .

Add to it jaggery and let it melt .

Keep the gas flame medium .

Now add to it nutmeg and cardamom powders and raisins .

Cover the pan with a lid and let the rice cook for five more minutes .

To avoid the rice getting burnt from below you can keep a flat tawa below the pan while cooking .




Monday, 12 August 2019

Ambade Saasav ( Raita )

Ambada is a sour fruit which is called hog plum in english . In olden days most of the saraswat community homes had this tree in their courtyard . This delicious fruit is used in variety of dishes to make pickles , chutneys , sasams and curries .


Since the fruit is sour according to the sourness you can adjust the quantity of jaggery used in this dish .

Ingredients :

6 .....................ambade ( hog plums )
1 big bowl .................. fresh grated coconut
1 n 1/2 tsp .................... mustard seeds

1 n 1/2 tsp .................... red chilly powder
lemon sized .................................jaggery 
salt as per taste 







Method :


Wash ambade fruit and cut upper stalk part , keep the skin as it is . 

Steam ambade for 10 minutes or till soft and cooked . 

In a pan dry roast mustard seeds till the splutter an turn whitish in colour . 

Grind grated coconut , mustard seeds , chilly powder , salt and jaggery . 


When ambade cool down a bit mash them and mix well with ground masala . 

The most delicious dish is ready to be served with daal rice or chapati . 



Friday, 2 August 2019

Khatkhate ( Mix Vegetable )


This vegetable variety is made during the months of Shravan and Bhadrapad i.e the months of July and August . During the monsoons markets are flooded with various types of gourds and roots and tubers . Vegetables like bottle gourd , snake gourd , pumpkin , ridge gourd , ash gourd , sponge gourd excluding bitter gourd as well as yam , sweet potato , arbi , raw banana , raw papaya , and last but not the least corn cobs are used in this preparation .
The only veggies which are not usually added are leafy greens and capsicum , carrot , cabbage .
Actually you can use or even avoid any vegetables as per your choice .



Ingredients - 

100 - 150 gms ................... each of the above mentioned vegetables
2 full  .................................corn cobs ( cut into half inch rings )
1/2 small bowl ...................raw groundnuts
1/2 .....................................coconut ( freshly grated )
1/2 bowl ............................ cooked plain tuvar daal
2 tsp .................................. red chilly pd
1/2 tsp ..............................  turmeric pd
big lemon size .................. jaggery
8 - 10 ................................ teerphal ( konkani spice variety )
3 /4 .................................. kokam pieces
salt as per taste .






Method - 

In a big vessel boil and cook the vegetables .

First add all the hard vegetables like yam , papaya , sweet potato and corn rings etc .

After they are half cooked add the softer gourds .

Also add salt , jaggery ani kokam pieces at this time .

In the mixer grind grated coconut along with chilly and turmeric pd and teerphal .

When vegetables are almost cooked add the ground masala along with cooked daal .

Cook for 5 / 10 more minutes and switch off the gas .

This delicious filling mix veg vareity goes well with rice as well as chapati or just can be relished all by itself .

Tuesday, 2 July 2019

Pumpkin Stir Fry ( भोपळ्याची भाजी )

English

A simple yet nutritious stir fry for a busy day ....

Ingredients :

1/2 kg......................pumpkin
2 ............................onions ( chopped)
2 ...........................green chillies (slit into two pieces )
1/2 tsp...................jeera ( cumin seeds )
1/2 tsp..................mustard seeds
1/2 tsp..................turmeric powder
1 tsp....................sugar
2 tbsp.................oil
salt





Method :


Wash and peel the skin of pumpkin and chop it into medium sized cubes.

In a pan heat oil and add mustard seeds and jeera.

When they splutter add onions and chillies and saute till translucent .

Add pumpkin pieces , turmeric powder, salt and sugar and saute well.

Cover with lid and cook till done for 5 to 10 minutes.

Serve with rotis or rice.



मराठी 

साहित्य : 

१/२ किलो - लाल भोपळा
२ - कांदे ( चिरलेले )
२ - हिरव्या मिरच्या ( उभ्या चिरलेल्या
१/२ टी स्पू  - जिरे
१/२ टी स्पू - मोहरी
१/२ टी स्पू - हळद
१  टी स्पू - साखर
१ टे स्पू  - तेल
मीठ चवीनुसार


कृती : 


भोपळा स्वच्छ धुवून त्याची साल काढा आणि मध्यम आकाराचे तुकडे करा .

कढईत तेल तापले कि मोहरी आणि जिरे घाला .

मोहरी तडतडली कि मिरच्या आणि चिरलेला कांदा घालून ५ मिनिट परता .

कांदा मऊ झाला कि त्यात भोपळ्याचे तुकडे , हळद , मीठ आणि साखर घालून नीट ढवळा .

कढई वर झाकण ठेवून ५/१० मिनिटं भजी शिजू द्या .

चपाती किंवा भाताबरोबर ही भाजी खूप छान लागते . 






Saturday, 29 June 2019

Pumpkin leaves vegetable ( भोपळ्याच्या पाल्याची भाजी )

English 


In maharashtra during the beginning of monsoons in the months of June July you get tender pumpkin leaves in the market . 
When I was small we had pumpkin creeper in our backyard . It was a pleasure to go in the garden and gather the tender pumpkin leaves and buds . Yes we do make tasty dish with pumpkin buds too . Will post that recipe also sometime soon . 
So today I made this simple yet very healthy and delicious stir fry with pumpkin leaves . 

Ingredients :

1 bunch ........................Tender Pumpkin leaves
200 gms ....................pumpkin
2 ..............................onions (finely chopped)
1 tsp........................mustard seeds
3 ..............................green chillies
1 tbsp........................jaggery
२ to 3 ........................dry kokam pieces (sola in konkani)
1 tsp..........................turmeric powder
1 tbsp......................karwari sambar masala.
2 tbsp.........................oil
salt



Method :

Pick the tender leaves of pumpkin and chop them finely.

Peel the pumpkin and cut it into medium cubes.

Heat oil in a pan and add mustard seeds.

When they splutter add chillies and onions and saute till transparent.

Now add turmeric powder, chopped leaves, jaggery, kokam and salt.

Cook covered with a lid for 10 minutes.

Add the pumpkin pieces and cook further till they are just cooked.

Add sambar masala.

Serve with rotis or daal rice .


मराठी - 


पावसाळ्याच्या सुरुवातीला जून जुलै च्या महिन्यात महाराष्ट्रात बाजारात भोपळ्याच्या वेलीची पाने दिसू लागतात .
माझ्या लहानपणी आपल्या मागच्या अंगणात भोपळ्याची वेल होती .
रोज सकाळी जावून वेलीवरची कोवळी पाने , भोपळ्याच्या कळ्या खुडताना खूप मजा वाटायची .
भोपळ्याच्या कळ्यांचे देखील अतिशय चविष्ट पदार्थ बनवले जातात .
त्यांच्याविषयी लवकरच लिहीन .
आज मात्र मी बनवायला अतिशय सोपी पण अतिशय चविष्ट आणि पौष्टिक अशा भोपळ्याच्या पाल्याच्या भाजीची कृती देत आहे .


साहित्य  :


१ जुडी - भोपळ्याची कोवळी पाने
२०० ग्राम - लाल भोपळा
२ - कांदे बारीक चिरून
१ टी स्पू - मोहरी
२/३ - हिरव्या मिरच्या
सुपारी एवढा गुळ
२/३ आमसुले
१ टी स्पू - हळद
१ टे स्पू - कारवारी सांबार मसाला
२ टे स्पू - तेल
चवीनुसार मीठ



कृती : 

भोपळ्याची कोवळी पाने स्वच्छ धुवून बारीक चिरावीत .

लाल भोपळ्याची साल काढून त्याच्याही मध्यम फोडी कराव्यात .

कढईत तेल गरम करून मोहिरीची फोडणी करावी .

त्यात हिरव्या मिरच्या उभ्या चिरून आणि कांदा घालून सोनेरी होईतो परतावे .

मग हळद , चिरलेली पाने , गुळ , आमसुले आणि मीठ घालावे .

झाकण ठेवून ५ मिनिट भाजी शिजवावी .

मग त्यात भोपळ्याच्या फोडी घालून परत भाजी नीट शिजवावी .

शेवटी सांबार मसाला घालून नीट ढवळून भाजी शेगडीवरून उतरवावी .

चपात्या किंवा डाळ भाता बरोबर हि भाजी खूप छान लागते .



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