Kolhapuri Akkha Masoor

 

Akkha Masoor is a very tempting and super delicious Maharashtrian dish .

It is a very famous recipe of Kolhapur though it is equally popular in Karhad, Sangli & Islampur too.

Today I have shared step by step perfect recipe of Kolhapuri Akkha Masoor along with the secret authentic garam masala recipe too.

Moong dal Banana Salad

 #sweetnspicyaromas

A quick tasty and healthy salad recipe made with moong daal and ripe banana along with few other chopped vegetables. 

This protein rice salad is light to digest and at the same time fulfilling making it ideal for dinner . 

It is an ideal weight loss salad recipe which does not involve any cooking process. 

A healthy dinner option to control your cholesterol. 

So even small children can make it easily with little help for elders . 

Chana Sundal / Chana Usal

 #SweetnSpicyAromas

#chanamasala #chanasundal #भंडारेवालेकालेचने A very tasty and popular recipe which is made during the festival of Navratri as a prasad for Maa Durga .

Winter Special Kulith (Horsegram) Curry, सर्दीयों में खास कुलीथ मसाला/कुळीथाची उसळ, हुलगा

 #SweetnSpicyAromas

Kulith or Horse gram is a dark brown coloured lentil which is flat in shape .

It is known as a miracle super food as it is a storehouse of many minerals like phosphorus, calcium, protein and iron.

Kulith being heaty in nature is usually consumed in winter season .

It is considered beneficial in weight loss, diabetes, kidney stone problems, common cough and cold and much much more .

Though people having acidity should try to avoid kulith due to it’s heaty nature . Ingredients -

1 cup Kulith (Horsegram) 2 onions 2 tomatoes 3-4 tbsp freshly grated coconut 1 green chilly 2-3 garlic flakes Small piece of ginger fistful of coriander leaves 4-5 tbsp oil 1 tsp – mustard seeds (rai/sarson) 1/2 tsp cumin seeds (jeera) 1/2 tsp turmeric pd (haldi) 1 tsp chilly powder (lal mirch pd) 1 tsp garam masala Salt as per taste For extra tadka - 1 tbsp oil 2-3 chopped garlic Few chopped curry leaves 2 dry red chillies Coriander leaves for garnishing

#WinterSpecialRecipes #KulithMasalaCurry #HorsegramMasalaCurry #कुलीथमसाला #कुळीथाचीउसळ, #हुलगा

Red lentil stir fry ( मसुरीची उसळ )

Ingredients : 

1 bowl whole masur ( red lentil )
1 big onion  ( chopped )
2 green chillies ( cut into two )
2 tbsp oil
1/2 tsp mustard seeds
1 pinch hing ( asefoetida )
1/4 tsp haldi ( turmeric pd )
1 tsp sugar
salt as per taste

For Garnish :

chopped coriander leaves
grated fresh coconut

Method : 


Wash and soak masur in water for 4 to 5 hours .

Drain out all the water .

Heat oil in kadhai and add mustard seeds .

When they splutter add chillies and hing .

Add chopped onions and saute till trasnparent .

Add drained whole masur , salt , sugar , haldi and stir well .

Add 1/2 bowl water and cover the kadhai with a lid .

When the usal is cooked and masur becomes soft switch off the gas .

Garnish with coriander leaves and grated coconut .

Mooga Gathi ( Karwari Moong Curry )

Some traditional dishes have a very important place in our menu. Mooga Gathi is one such dish for Saraswats. Mooga Gathi a whole moong curry  is a must in the menu of any Saraswat  function or any auspicious occasion without which the ceremony is incomplete . So I really was wondering how come I haven't posted this recipe till now, because I almost make it every week .

For this curry you will need to sprout the moong in advance.  This curry can be served with hot rice, chapati or dosas.

Ingredients :

2 cups.....................sprouted moong
1 cup.....................fresh grated coconut
4 to 5 ...................dry red chillies
1/2 tsp....................turmeric powder
1/2 tsp.................karwari sambhar masala (you can use roasted coriander seeds / pepper corns n dry chillies instead of sambar masala )
2 to 3 .................dry kokum pieces
1/4 cup...............small cut coconut pieces ( we call it kaatli )
2 tbsp.................broken cashewnuts
1 tsp..................jaggery
1 tsp..................mustard seeds
1/4 tsp.............. asefoetida ( hing)
2 ......................red chillies broken
2 sprigs ............curry leaves
2 tbsp.................coconut oil ( a must )
salt

Method :


Boil just enough water in a vessel and add sprouted moong to it and cook till they are parboiled.

Or in a pressure cooker you can give just two whisles or else moong will get over cooked.

Grind grated coconut with chillies and turmeric powder.

Add this to the cooked moong along with sambar masala, kokum,  coconut pieces and cashewnuts.

Also add jaggery and salt and give it a boil and cook for 2 to 3 more minutes.

In a separate small vessel prepare tempering as follows.

Heat coconut oil in a small vessel and add mustard seeds.

When they splutter add chillies, curry leaves and hing.

Pour this on the cooked mooga gathi and cover the lid.

Let the tempering get absorbed in the curry.

Serve hot with rice , roti or dosas.

Sprouted Pulses Curry - Gujarati Style

This was one of the yummiest and most simple recipe which I made for this month's remake for the  potluck-party-cyber-style  . I was paired with  Jagruti and she had made this delicious gujarati bean sprouts curry for the party which I had to remake. Loved this mildly flavoured pulses dish a lot.

For sprouting the pulses . Wash the pulses thoroughly and soak them in water for 6 to 8 hours.Drain out the water and tie the pulses loosely in a muslin cloth for 6 to 8 hours again.By this time you will see small sprouts on the pulses.The pulses are now ready to be used.If they have not sprouted properly you can again soak them for some more hours in water.Also instead of roasting the groundnuts for garnish I sauteed them and used them  whole . This gave more crunchiness to the curry.

Ingredients :

1 cup .....................sprouted mixed pulses ( moong, matki, masur, rajma etc )
1 tsp......................cumin seeds
1 tbsp................... crushed green chilli garlic paste
1/2 tsp..................turmeric powder
1/2 tsp....................garam masala powder
1 cup ....................milk
1/2 cup.................groundnuts ( sauteed in 1 tsp of oil)
2 tbsp..................chopped coriander
2 tbsp.....................oil
water
salt


Method :


In a grinder coarsely grind mixed pulses.

In a pan heat oil and splutter jeera.

Add crushed chilli garlic paste and stir till golden in colour.

Now add the ground pulses and stir fry for few minutes.

Add all the masalas and salt and mix well.

Add milk and water and cook till done with lid covered.

If the curry becomes very thick you can add more water.

Garnish with sauteed groundnuts and chopped coriander.

Have this delicious curry with rotis .

Lebanese - Falafel with Hummus & Tahini

Since long this lebanese falafel was on  my to do list , but the use of lot of oil in both hummus and tahini made me hesitant to make this dish. But then this month  Rachana of secondhelpinginservice  made this dish for the  potluck-party  where  I too am a member  and  I got paired with her for this month .

So as per our party rule it was my turn to recreate this dish. I was actually happy that finally I got an excuse to make the dish which I so much wanted to make. But I also thought to go the healthy way. Rachana in her post had already given the option to either fry the falafels or make them in the paniyaram maker which I did. 

Then I took some more liberty for making hummus and tahini. As both these spreads are oil rich , I made them with water and added very little olive oil . So here is my healthy falafel  without any compromis in taste .

It tasted just as delicious as it was in a popular Lebanese Joint at Andheri ( Mumbai ) where I had had it previously. So off to my  falafel recipe with hummus and tahini. And once again a big thanks to Rachana .

Ingredients : 

For the Falafel :

2 cup....................chickpeas ( soak overnight and boil for 4 to 5 whistles )
3.........................green chillies ( crushed )
5 to 6 ................garlic cloves ( crushed )
1 tsp..................roasted cumin seeds ( crushed )
1 ......................onion ( finely chopped )
fistful.................coriander leaves ( chopped)
2 to 3 tbsp............maida
2 tbsp.................tahini sauce ( see the recipe down )
salt



Method :

Drain out the water from boiled chickpeas and reserve for making hummus.

Keep 1/2 cup chickpeas aside to make hummus .

Mash the remaining chick peas with a masher till soft without adding water.





Add all the other ingredients and make the falafel balls.






Cook them on slow flame in Erappe ( paniyaram ) maker.





This way you get to eat healthy and tasty oil free falafel.

You may deep fry the falafel balls in oil if you wish.



For the Hummus :

1/2 cup....................boiled chickpeas
3 tbsp  .................olive oil
2 to 3 ...................black olives
1/2 tsp..................roasted cumin seeds
3 to 4 .................garlic cloves.





Method :

Grind everything to a smooth paste.

Add the above reserved water if the hummus is too thick.


For the Tahini :

3 to 4 tbsp..............sesame seeds
1/2 cup .................water
2 tbsp ..................olive oil
5 to 6 ...................garlic cloves
5 to 6 .................pepper corns ( optional )





Method :

Grind everything to a smooth paste and add water if necessary .



Assembling the Meal :

2 ..................onions ( finely chopped )
2 ................tomatoes ( finely chopped )
1 dozen ......laadi paav ( use pita bread if available )
4 to 5 tbsp....garlic chutney (recipe here)





Method :

Apply hummus, tahini and garlic chutney to the paav.

Spread some chopped onions and tomatoes .

Keep two to three falafels and press the paav.

Enjoy this healthy , filling lebanese meal at the leisure of your home.

Linking this entry to  Jagruti's Potluck Party

Rajma Paneer Masala ( For The Potluck )

Nowadays I see to it that I use pulses and legumes almost daily in my diet. They are a store house of proteins and give you strength to repair the wear and tear of your body....

Rajma or kidney beans are very popular and used to make various tasty dishes. Rajma Chawal is a famous North Indian combo and tastes heavenly. I think it is favorite of almost all the North Indians. The mildly spiced Rajma curry with hot plain rice tastes just awesome.

 And so today I have made the same yummy dish for our Potluck Party Event @ - Jagruti's Cooking Odyssey

Ingredients  :

1 cup .................Rajma ( Kidney beans)
2 tbsp................whole black urad dal
200 gm .............paneer ( cut in cubes)
2 .........................onions ( finely chopped )
2 tomatoes............finely chopped
2 tbsp...................ginger garlic paste
1/2 tsp..................coriander - cumin powder
1/2 tsp.................chilly powder
1/2 tsp..................garam masala
2 tbsp...................pure ghee
salt

For the Garnishiing : 

fresh coriander leaves
onion slices


Method :

Soak rajma and urad daal in lukewarm water for 5 to 6 hours.

Pressure cook it till soft ( takes about 20 minutes or 5 to 6 whistles)

In a non stick pan heat ghee add onions and saute till golden brown.

Add ginger garlic paste and saute till the raw smell disappears.

Now add tomatoes and again saute till ghee separates.

Finally add the boiled rajma and urad.

Add all the masalas  and salt and stir till rajma is well mixed with all the masalas.

Add paneer and cook stirring carefully as to not break the pieces.

Cook for 2 more minutes .

Serve hot topped with unsalted homemade butter.

Garnish with corainder leaves and onion slices ( optional).

It goes perfectly with plain hot rice or even with chapatis.

Karamani Sundal ( For Tamizhar Samayal)

Known as black eyed beans in english these beans are full of proteins and form a very healthy and delicious side dish for lunch. It can also be had as a snack with some crispy sev sprinkled on top.

In Konkani these beans are called alsande though I will call them Karamani in this post since I am writing this post for Tamizhar Samayal  an event started by Nalini Suresh where we post the authentic Tamil dishes. Though I am not a Tamil I love making different dishes and hence enjoy being a part of this event a lot.

This Sundal or Usali is usually made during Navaratri as an offering to Goddess  Durga . Though the freshly scraped coconuts enhances the flavor of this sundal I did not add it for certain health reasons.



Ingredients :

2 cups ..........................Black eyed peas
1tsp..............................mustard seeds

1/2 tsp........................asefoetida (hing)

2 ..............................green chillies ( cut into pieces)
2 sprigs....................fresh curry leaves
1/2 tsp............................turmeric powder

1 tsp..............................sugar

salt
fresh coconut scraped for Garnishing ( I have not used )

coconut oil to cook

Method :

Wash and soak the beans in water for at least 6 to 7 hours.

Drain the water in which it was soaked and add 1 / 2 cup water to it.

Cook in the pressure cooker till soft ( for about 2 to 3 whistles ).

Now in a pan heat oil  and add mustard seeds.

When they splutter add chillies and curry leaves .

Finally add hing and turmeric powder.

Now add the cooked beans .

Also add salt and sugar and cook for just 5 minutes till all is well mixed.

Garnish with fresh scraped coconut.

This goes perfectly with rotis in the tiffin.







Also linking it to :

WTML - OCT  @ asiyama

Misal Pav ( for Sunday Brunch)

Sundays are for fun and lazing around. Some times we go out for lunch and sometimes I make elaborate lunch for the family.

 But what I like the most is certain dishes which I call one meal dishes . They are easy to make and relished by all.

 Misal paav is one of them. It is a very popular Maharashtrian dish . You get different versions of misal like ( Puneri Misal ) and ( Kolhapuri Misal ) . Both are different yet tasty in their own way. And both the versions have their own loyal fans .

 Today though I am going to make Misal my own way cause I too have my loyal fans ( My family members  !!!!!) .

The main part in making misal is that you have to plan this dish at least 2 days in advance . The matki has to be sprouted properly and it takes that much time .

So if you want to make it on a Sunday for brunch like me see to it that you soak matki ( Known as moth in hindi and moth bean in english ) on a Friday night without fail. On Saturday morning drain the water and tie it in a loose muslin cloth and keep it in a warm place. By night it will have started sprouting. Sprinkle some water on the cloth and again leave it over night. On Sunday the matki will be nicely sprouted.

Make the misal as follows and serve it with laadi pav . This dish goes perfectly for a filling brunch for a lazy Sunday. This is my entry for today's Sunday Brunch and event started by Priya and Veena . Under this event we post a dish related to brunch, lunch or dinner on 2nd and 4th Sunday of every month.

Ingredients : 

2 cups ....................matki ( moth beans ) sprouted
2............................onions finely chopped
2 ..........................tomatoes finely chopped
1 tsp.....................garlic paste
1 tsp......................chilly powder
1 tsp......................garam masala
1 tsp......................dhana - jeera powder
1/2 tsp.................turmeric powder
2 tbsp.................oil
salt


For the Garnish & Serving :

1/2 cup ................finely chopped onions
1/2cup ...................chopped tomatoes
1 cup......................farsan ( mixture of sev, papdi boondi etc)
lemon wedges
few Laadi Pav for serving

Method : 

Boil matki in a pressure cooker for 10 minutes or for 2 whistles.

( Take care not to overcook the matki)

In a pan add oil and saute onions.

When the onion is transparent add garlic paste and saute till the raw smell disappears.

Now add the tomatoes and further stir till oil separates .

Add all the masalas and stir for 2/ 3 minutes till you get a nice aroma.

Finally add the boiled matki and mix well.

Adjust the salt and water and cook covered with a lid for 10 minutes.

While serving  keep the misal in a bowl .

Add chopped raw onions and tomatoes on the top and spread some farsaan

Serve with a lemon wedge and paav.

Sprouted Moong Salad ( For the Potluck Cyberstyle )

Legumes and pulses are one of the most important sources of proteins and I feel Moong is one of the most versatile among all.

You can make so many varieties like dosas, usali, curry, sweets and many many more. At least twice in a month I make it a point to sprout whole moong and keep it stored in the fridge after sprouting. These sprouts make it easier for me to use moong in our diet . 

Today is 10th of the month and we a group of blogger friends have a virtual potluck-party-cyber-style  on this day. So I am posting this recipe for all my friends from this group. If you want to enjoy the dishes along with us  please do join us in this event. Get more information from  here 

In this salad I have used spring onions and boiled potatoes along with the sprouts. You can also use any other combination of veggies available at home. 

You can make a light night meal out of it by adding more vegetables of your choice or 1 or 2 fruits like apples and pineapples .

Ingredients :

2 cups ....................Sprouted moong

1 small bunch...........Spring onions

2 ............................potatoes boiled 

1/2 tsp....................pepper powder

1...........................green chilly ( finely chopped)

juice of 1 lemon

1 tsp.......................sugar

salt

pomegranate seeds for garnishing ( optional)

Method :

Heat water in a utensil and add the sprouted moong .

Cook for 5 to 7 minutes till they are half cooked yet crisp.

Drain out the water and keep the moong aside.

You can also throw away the skin of moong which floats on the boiling water if you want.

Wash the spring onions and chop them finely.

Peel the boiled potatoes and cube them.

Add everything except salt and chill in the fridge.

While serving add salt mix well and serve with pulavs or biryanis .

Sending this to Potluck Party @ nivedhanams

Dahi Wada

Dahi wada is one of my favorite snacks. Chilled wadas soaked in dahi and sprinkled with chilly powder or imli chutney remind me of those carefree happy days when I had the liberty of just coming home tired from school or college , opening the fridge and taking the wadas on plate to savour them lazily on a coach with T.V on . Those were the real days .......

Though now also I can do that but the carefree nature has been lost forever with the growing years.

I usually make the wadas only with urad daal but today I have added moong daal and cashew, ginger, and raisins to it thanks to a lovely blog by Anjana Bhabhi called maayeka which is the recipe source of this dish.

These wadas  can also be prepared in advance and hence it saves a  lot of your time when you make them for guests.

If you want a healthier version just omit the frying part and make erappe (paniyarams or appams )in the appam mould by smearing little oil and your low calorie dahi wadas are ready. They are just as yummy as the fried variety.

Ingredients :

1 cup.................Urad daal
1/4 cup.............moong daal
1tbsp................ginger and green chilly (very finely chopped)
1tbsp................cashews and raisins ( finely chopped)
1/2 tsp.................salt
oil to fry
1 Kg ................Thick Curds
4 to 5 tbsp.........Sugar


Garnish :

sweet-tamarind-chutney
dhana jeera powder
chilly powder
fresh chopped coriander leaves
salt

Method :

Soad urad daal in water for at least 5 to 6 hours.
Whisk the curds with sugar and salt and chill it in fridge for further use.
Grind urad daal it to a smooth paste adding very little or no water at all.
Add 1/2 tsp salt and mix well.
Take a vessel and fill half of it with water and mix 1 tbsp curds or 1/2 cup sour buttermilk in it.
Now heat the oil and fry the wadas by dropping lemon sized balls in hot oil.
Fry on medium flame till the wadas are golden brown.
After removing them from oil add them in vessel with water till the next batch of wadas are fried.
Before adding the next batch of fried wadas remove these soaked wadas by gently squeezing
the water out of them .
Keep them in a separate vessel and soak them in half of prepared curds.
In this way fry all the wadas.
Keep the remaining half of curd in the fridge to be chilled till the time of serving.
While serving arrange the wadas in a bowl , top with chilled curds and add the
garnishes according to your choice.


Sending these dahi wadas to : 

dish-it-out-lentilslegumes-and-vegetables 

my-bowl-of-snack  

cws-urad dal  at nivedhanams 

tried-tasted-event  at  sweettoothraf    

walk-through-memory-lane   at shrutisrasoi 

sheelu and pallavis  - explore-food-lentils

Peanuts and Chickpeas Salad

Our body needs protiens daily to function healthily. The protien need is more for pregnant ladies, for teenagers as well as growing children. We should try including proteins in a diet in one way or the other,

Today I made this delicious salad with peanuts and chickpeas to meet our todays protein quota. This salad tastes yummy and peanuts add that extra crunch to the salad . This salad goes well with rice or roti and a spicy gravy vegetable.

If on a diet make a meal of just this salad and some vegetable soup.

Sending this to events :

my-bowl-of-salad

cooking-with-seeds-peanuts

 Priyas healthy salads   at     themadscientistskitchen



Ingredients :

1/2 cup ................peanuts
1/2 cup................chickpeas
1.......................onion (chopped finely )
2tbsp................mint leaves (chopped)
2 tbsp................coriander leaves (chopped)
1/2 tsp................chilly flakes
1/2 tsp................oragano
1cup.......................thick curds
1tsp..........................sugar
salt

Method :

Soak peanuts and chickpeas separately n water for 6 to 8 hours.
Boil chickpeas in a pressure cooker.
Now mix everything except onions and keep in the fridge till serving time.
While serving add  the chopped onions and serve.

Vaalache Birde

Vaalache birde or dalimbyachi usal  is a very popular and tranditional maharashtrian  dish loved by all . It is a must in Brahmin or CKP houses during important occasions and functions. Vaal is available in 2 varieties - safed vaal or Kadve vaal . Kadve vaal are considered to be superior in quality and taste and are mainly used for making birde.
Vaal has to be soaked in lukewarm water overnight . Then drain the water in the morning and tie them in a muslin cloth the way we tie to make paneer. After about 8 hours they will sprout porperly. Remove the skin and vaal are ready to be used for birde.


Ingredients : 

2 cups ........................soaked and sprouted vaal
1 cup..........................finely chopped onions
1/2 cup ........................fresh grated coconut
2/3 ............................green chillies
1 tsp...........................turmeric powder
1 tsp......................mustard seeds
2/ 3 ..........................kokam ( or 1 tbsp tamarind pulp)
jaggery
salt
oil

Method :

Heat oil, add mustard seeds after they splutter add onion and saute till transparent.
Add vaal, turmeric powder, jaggery , kokam or tamarind and salt.
Fry for some time and add 1/2 cup water and cook till vaal are soft and cooked.
Garnish with freshly cut coriander and grated coconut.( These are must they lend a beautiful
flavour to the dish)