Mayalu bhaji ( Malabar Spinach vegetable )

 

Known as Mayalu in marathi or Malabar spinach in english this is a very tasty leafy vegetable .... 

In konkani we call it vaali bhaji and we make it using coconut oil and fresh coconut .

It tastes amazing with rice as well as rotis . 

It can also be made using dry prawns . 

But today I have made a veg version which is equally yummy and relished by all .... 

Ingredients:

1 bunch - Mayalu bhaji 
1/2 cup - cooked tuvar daal 

1 cup - fresh grated coconut 

1 tsp - karwari sambar masala ( or 1 tbsp coriander seeds + 1/4 tsp pepper ) 

5/6 - dry chillies ( preferrably use the byedgi variety ) 

3-4 dry kokum (amsula)

1 tsp - grated jaggery 

1/2 tsp - turmeric powder 

1 - onion chopped 

5/6 - garlic flakes (chopped or crushed )

2/3 tbsp - coconut oil 

salt as per taste 

Method

Clean the mayalu vegetable and separate the leaves and tender stems . ( tender stems are also used in another equally yummy preparation called vaali sasav ) .

Now chop the leaves and stems . 

Wash the tuvar daal and cook it in about 1 cup water in a pressure cooker till soft.  

Grind the grated coconut , haldi pd , chillies , sambar masala or coriander seeds and pepper .

The paste should be slightly coarse and not very fine . 

Now in a kadhai add chopped vaali bhaji , cooked tuvar daal , kokam and chopped onions and little water . 

Cook till the onions becomes soft and transparent . 

Add to it the ground masala , jaggery salt and cook for 5 minutes . 

Now heat some coconut oil in a separate tempering pan aand when the il becomes hot add to it crushed garlic and saute till the garlic turns golden brown . 

Pour this tadka to the prepared bhaji . 

Mix everything well and serve the bhaji hot with chapati or rice . 

Sarson kaa saag

These mustard greens are usually seen in market during winter season . 

Mustard is known as sarson in hindi and this sarson ka saag is a must have dish during winters . 

The rustic taste never fails to warm you up . 

Sarson ka saag along with makke ki roti and a big glass of chaas (buttermilk) is a divine combination which just has to be experienced . 

Ingredients - 

1 bunch - sarson leafy vegetable ( mustard leaves )

1 small bunch - bathuva leafy vegetable ( can use spinach instead ) 

2 onions - finely chopped 

1 tbsp - ginger garlic chilly paste 

1/4 tsp - garam masala (optional) 

ghee to cook 

Method - 

Wash the sarsan and bathua leafy vegetables . 

Take only the leafy part for making this dish . 

In a vessel take some water and warm it up . 

Cook the vegetables for 5 minutes in this water . 

Drain the water and when vegetables cool down coarsely grind them in mixture . 

In a kadai add ghee and saute chopped onions in it till they are golden in colour . 

Add ginger chilly garlic paste and saute for 2 minutes .

Now add the ground vegetables , salt and garam masala and saute for 15 to 20 minutes .

When the raw smell goes away and ghee starts separating add very little water . 

The saag should be quite thick . 

Serve it hot topped with home made butter ( makhan ) and with makke ki roti . 

Spring Onion Salad ( कांदा पातीची कोशिंबीर )

English 

Pomegranate adds to the colour and flavor of the salad but it is completely optional.
The salad tastes delicious even without them.
The main component which you shouldn't miss out are the sesame seeds .


Ingredients :

1 bunch ....................Spring onions
1 cup........................pomegranate seeds ( optional )
4 to 5 .......................garlic cloves ( very finely chopped )
1 tbsp........................sesame seeds
1 tsp.......................lemon juice
1/2 tsp..................sugar
1 tbsp..................olive oil
salt

Method :

Wash and cut the spring onions greens only.

Keep the onions for some different use.

Mix the cut greens with pomegranate seeds and chill till serving time.

Heat olive oil and add sesame seeds .

When they splutter put off the gas.

Now to the chilled greens add all remaining items along with sesame seeds.

Gently mix with a fork and serve.

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 .

Mutton Saagwala

Today made this lovely Saagwaala Mutton . Spinach and Methi leaves impart a wonderful flavor to the mutton pieces . You can marinate well in advance if you have enough time in hand . This not only makes the mutton tender but the flavor of the marinade is completely absorbed by the pieces . This yummy dish goes equally well with naan or pulav .

Ingredients :


1/2 kg ........................mutton pieces ( lamb)
2 bunches .....................spinach
1 cup ..........................fresh methi leaves ( 1 tbsp dry kasuri methi will do)
4 tbsp..........................ginger garlic paste
1 tbsp..........................green chilly paste
1 tbsp.........................turmeric powder
2 tsbp.........................garam masala ( nutmeg, cardamom, cinnamon, cumin, pepper )
2 big ..........................onions chopped
4 tbsp.........................oil
salt

Method :


Clean wash and cut the lamb pieces into medium size.

Clean the spinach and use the leaves as well as stems if tender.

Pick the methi if using a fresh bunch.

If using dry kasuri methi wash it thoroughly to remove any unwanted particles.

Now marinate mutton with both the pastes , salt and all dry masalas for 2 to 3 hours.

Pressure cook it for 25 to 30 minutes or till well cooked and soft.

Also boil spinach and methi in just enough boiling water for only 5 minutes .

Drain and retain the water in which you boil spinach.

Grind spinach and methi and keep aside.

In a pan heat oil and stir fry onions till golden .

Add cooked mutton and saute till water evaporates and oil is separated.

Take out the mutton in a bowl.

Now in a same pan saute ground spinach again till almost dry and oil starts separating.

Now add mutton and just little spinach water if needed.

Cook well and serve hot along with onions and lemon wedges.

Tip :


Heat the coal directly on the gas flame till read hot .

In a small steel bowl keep this hot coal in a small steel bowl .

Keep this bowl in the vesssel having mutton.

Pour a tbsp of oil on it and immediately cover the lid tightly.

This imparts a lovely tandoori aroma to the dish .

Methi Thepla

Methi  ( fenugreek leaves ) is a rich source of  iron and calcium. It also fulfills our need of fibre . Methi is usually consumed by Indian women after delivery . It is a bitter yet aromatic herb which has a very distinct flavor and enhances taste of dishes. Growing children are benefited a lot if they consume methi often .Methi Theplas are nothing but Parathas made with methi leaves. They make an excellent breakfast option .  You can make you meal nutritious as well as tasty with these easy theplas....

Ingredients : 

1 bunch.................methi leaves ( fenugreel leaves )
3 to 4  cups ............wheat flour
2 tbsp....................besan ( chick pea flour )
4 tbsp....................chilly garlic paste
2 tbsp....................cumin - coriander powder
1 cup.....................sour buttermilk
salt

Method :


Pick only the  methi leaves and upper tender stalks discarding the remaining part .

Wash the leaves thoroughly and chop them finely.

Mix everything and form a firm dough.

You may adjust the flour and water as per required.

Make big lemon sized balls of the dough.

Roll each ball into a medium disc shape.

Roast on tawa on medium flame till cooked on both sides.

While roasting apply ghee on both sides.

Serve with any accompaniment of you choice.

Corn Spinach Soup

At present we Mumbaikars are experiencing a very pleasant cold climate in the evenings and sometimes chilly mornings . And having a hot comforting soup at such times in the evenings is very satisfying.

I love winter season because you don't feel tired and also the fruits and vegetables are available in plenty . Needless to say that I had brought lots of fresh vegetables from the market and so didn't get time to make an elaborate dinner . So decided to make a soup instead with some salad. 


Actually I wanted to make a simple sweet corn soup as I had bought some fresh tender sweet corn kernels but ended up adding some fresh tender spinach leaves and the the result was amazing. The soup tasted too good and did not take any extra time as such . The happy satisfied faces of all the family members was a well deserved reward .

 

Ingredients :

1 cup ......................fresh sweet corn kernels
15 to 20 ..................fresh spinach leaves ( don't use the stem )
1.............................onion ( finely chopped )
1 tbsp......................oil
1 tbsp.....................corn flour
1/4 cup + 3 cups ..................water
salt
sugar
pepper powder ( optional )



Method :

Boil fresh corn till tender.

Wash the spinach leaves thoroughly and chop them.

Heat oil in a thick bottom vessel and saute onion till translucent.

Now add the corn and 3 cups water and bring it to boil.

Add salt , sugar as per your liking.

Mix cornflour in 1/4 cup water and pour it in the boiling soup.

Stir continuously for 2 minutes.

The soup will become thick.

You can adjust the thickness of the soup by adjusting the cornflour used.

While serving sprinkle some pepper powder on top and serve piping hot soup.



Linking this to potluck-party-cyber-style   @ Jagruti's Cooking Odyssey

Aloo Methi

 Tthis dish is from my handwritten recipe collection and goes to     Srivalli's    ccchallenge  ( cooking from cookbook challenge ) .

Once when I had gone to my friend 's house many years ago , she had prepared this yummy dish for lunch. It tasted too good and I asked her the recipe. When she told me the recipe I wash simply bowled over by its simplicity and deliciousness. I promptly noted down the recipe and since then this has become a regular in my house .

An ideal option for tiffins , meals or even as a filling for rolls, wraps or samosas just try this lovely dish .

Ingredients :

4 to 5 .....................potatoes
1 small bunch...........methi leaves
2 ...........................onions ( chopped)
1/2 tsp....................turmeric powder
1 tsp.......................chilly powder
1 tsp.....................dhana jeera powder
2 tbsp...................oil
salt

Method :

Peel and cube the potatoes.
Pick the methi leaves from the bunch and wash and cut them.
In a non stick pan heat oil and saute onion in it.
When they become transluscent add potatoes and stir fry.
When the potatoes are half cooked add the chopped methi leaves.
Add haldi, chilly pd and dhana jeera powder .
Add salt and let the aloo methi get cooked for 5 more minutes.
Serve hot with rotis or daal rice.