Mulya (Radish) Kismur

 

This Saraswat style yummy crispy Mulya kismur is a very easy to make side dish .

It can be had with dal rice or you can even enjoy it as a complete meal .

This nutririous tasty salad is a great one meal dish for weight watchers .

#radishrecipes #radish #saraswatrecipes #karwarirecipes #weightloss #weightlossrecipes #weightlosssalad #nutritiousanddelicious #healthyrecipes #mulyachikoshimbir #koshimbir #kismur #traditionalrecipe #traditionalrecipes

Vangyacha Bharit

This popular Karwari style Vangyache bharit is made by roasting brinjals .

This tasty Brinjal bharit can be enjoyed with roti parathas or just plain dal rice .

Roasting the Brinjal gives this dish a lovely smoky flavour .

A simple yet super delicious recipe .

Batata Phodi ( Saraswat Style)

 

This lip smacking side dish is all time favorite of most of the Saraswat Community .

It is most delicious and simple dish to make anytime of the day .

Goes really well with hot dal rice and pickle .

#potato #potatorecipe #potatosnacks #potatoes #potatochips #potatofry #potatorecipes #easypotatorecipe #easypotatosnack #potatophodi #sidedish #sidedishrecipe #sidedishforlunch

Farali ( Sweet Potato ) Tikki

 

Farali tikkis made with boiled and mashed sweet potatoes .

These deliciously shallow fried Sweet Potato tikkis are packed with nutrition .

They make a perfect healthy option for your navaratri fasts this year .

Fagla Kismur ( Kantoli / Kakora Koshimbir )

Kantoli or kantroli is also known as Fagla in Konkani language .

It is a seasonal vegetable available during monsoon season.

Rich in fibre, protein, Vit A and B12 it has numerious health benefits.

It is beneficial for headaches, hair loss and stomach infection .

This Kantoli koshimbir is very easy to make and can be relished with simple daal rice .

Aluwadi ( Karwari Style )

 

Crispy Crunchy tasty Aluwadi .

Authentic Karwari style aluwadi made with rice, dal and coconut.

Once you eat these yummy aluwadi you will always want to make them the same way.

Breadfruit Kapa / Neerfanas phodi

 #sweetnspicyaromas

#breadfruit #breadfruitrecipe

Breadfruit is from the same family as of Jackfruit but has a very unique and special taste .

It is usually used in Konkani Saraswat Cuisine .

A variety of dishes like dry as well as gravy vegetable , tikkis, biryani etc can be made with breadfruit .

Today's recipe of Breadfruit kapa or phodi is one such very easy and yet extremely delicious recipe which you all are definitely going to love .

Aam ka Punjabi achar

Ingredients - 

half kg - raw green mangoes ( kairi ) 

1 cup - sarson oil ( mustard oil ) 

1 tbsp - sarson ( mustard seeds ) 

1 tbsp - jeera ( cumin seeds ) 

1 tbsp - kali mirch ( pepper )

2 tbsp - kalounji ( nigella seeds )

4 tbsp - methi dana ( fenugreek seeds ) 

4 tbsp - saunf ( fennel seeds ) 

2 tbsp - red chilly powder 

1 tbsp - haldi ( turmeric powder ) 

1/2 tsp - hing ( asefoetida ) 

4 tbsp - salt 

Method 

Wash the raw mangoes and wipe them dry . 

Take care to see that not a single drop of water is there . 

Moisture spoils the pickle and you won't be able to store it for longer duration . 

Cut mangoes in small uniform sized cubes without peeling them . 

In a pan dry roast mustard , cumin , pepper , kalaunji , saunf and methi each separately . 

Roast them lightly for 3/4 minutes each on medium gas . 

Let the roasted seeds cool down a bit and crush them very coarsely . 

Now in a big bowl add the cut mango pieces and coarsely ground seeds . 

Also add chilly powder , salt , turmeric and hing to it and mix well . 

In a separate vessel heat the mustard oil till it starts letting out fumes . 

Switch off the gas and cool the oil completely . 

Add this oil to above mango pieces and mix very nicely till the mango pieces are well coated with the masala . 

Keep this aside for 5/6 days and every day mix the pieces well . 

After about 8/10 days the pickle is ready to eat . 

Store it in a dry glass jar and keep it in dry place .  

 

Tomato chutney (Bengali style)

This sweet sour and spicy tomato chutney is very easy to make and eqally tasty . 

It goes well with almost anything . 

Rice , khichdi , roti , puries or even bread . 

Just try it and enjoy it . 

Ingredients - 

half kg - tomatoes 

8/10 - dates (seeded & chopped) 

2 tbsp - black currants 

10/12 pieces - aam papad / ambe saath ( dried mango pulp will also do ) 

1 tsp each - mustard seeds , cumin , fenugreek seeds , kalounji , fennel seeds ( this is called paanchphoran )

1 tbsp - chilly powder 

1 & 1/2 cup - jaggery 

2 tbsp - oil 

salt to taste 

Method - 

Cut tomatoes into big pieces . 

Heat oil in a pan and add the paanchphoran masala into it . 

When the seeds splutter add cut tomato pieces and stir well . 

Cover with lid and half cook for 5 minutes . 

Now add black currents , chopped dates and aam papad , chilly powder , jaggery and salt .

 

Mix everything well and add a cup of water .

Cook till mixture starts becoming semi-thick . 

Switch off the gas as when cooled the chutney becomes thick . 

When chutney completely cools down fill it in a glass bottle and store in fridge .

This chutney stays well for almost two months if stored properly . 

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 .

Cucumber Salad ( काकडीची कोशिंबीर )

Koshimbir in marathi means salad .
This salad is made with very few ingredients which are easily found in your kitchen .
You can omit any ingredient if you don't like it or you if it is not easily available in your area .
But each ingredient used imparts its unique taste and enhances the taste of this very refreshing , crunchy and low calorie side dish .....

Ingredients : 

2 cucumbers ( peeled and chopped )
2 / 3 tbsp roasted peanuts ( slightly crushed )
2 chillies - finely chopped
2 tbsp - coriander leaves chopped
2 tbsp -  grated fresh coconut
1 tsp lemon juice
salt and sugar as per taste

For tadka : 

1 tbsp - ghee
1/2 tsp - mustard seeds
a pinch of hing  ( asefotida )
1 dry red chilli
8/10 curry leaves

Method : 

Take a vessel and mix all the items listed under ingredients .

Heat ghee in kadhai and add mustard seeds.

When the splutter add red chilli and curry leaves .

Add hing and immediately switch off the gas .

Add this tadka to your above mixture .

The tasty delicious salad is ready to eat .

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 .

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 . 

Raw Jackfruit salad ( कच्च्या फणसाचं सुसल )

English 

Ingredients  

1 small - raw jack fruit 

lemon sized - jaggery 

2 tb sp - thick tamarind juice 

1 t sp - red chilli pd 

2 tb sp - coconut oil 

1/2 t sp mustard seeds 

pinch of asafoetida ( hing ) 

10/12 curry leaves

2 - dry red chillies 

salt according to taste 

Garnish 

freshly grated coconut 

chopped coriander leaves

Method 

First of all smear your hands with oil and peel off the skin of jackfruit and cut it in medium size cubes. 

Oil prevents your hands from getting sticky while cutting the jackfruit . 

Steam the cut cubes in a pressure cooker for 10 to 15 minutes . 

Remove from the cooker and crush them slightly when still warm . 

Add to it jaggery , tamarind juice , red chilli pd and salt and mix carefully . 

Now heat coconut oil in a pan and when hot add mustard seeds to it . 

When the seeds spullter add hing , curry leaves and fry chillies . 

Now add the crushed jackfruit and mix well . 

Switch off the gas add add lots of grated coconut and coriander leaves and mix again . 

This sweet sour susal goes very well with daal rice or rotis . 

मराठी 

साहित्य 

१ छोटा - कच्चा फणस 

मोठा लिंबा एवढा गुळ 

२ टे स्पू - चिंचेचा जाड कोळ

१ टी स्पू - लाल तिखट 

२ टे स्पू - खोबरेल तेल 

१/२ टी स्पू मोहरी 

चिमुटभर हिंग 

१०/१२ कढीपत्त्याची पाने 

२ सुक्या लाल मिरच्या 

चवीनुसार मीठ 

सजावटीसाठी 

ओलं खवलेल खोबरं 

कोथिंबीर 

कृती 

सर्वात आधी हाताला तेल लावून कच्च्या फणसाची साल तासून काढा आणि फणसाचे गर्‍याच्या आकाराचे तुकडे कापा .

मग हे तुकडे कुकर मध्ये दहा पंधरा मिनिटं वाफवून घ्या . 

तुकडे जरा गरम असतानाच खलबत्त्यात चेचून घ्या .

त्यात किसलेला गूळ , चिंचेचा कोळ , मीठ आणि लाल तिखट घालून मिश्रण अलगद कालवून ठेवा . 

मग कढईत खोबरेल तेल गरम करा .

त्यात हिंग , मोहरी , कढीपत्ता , सुकी मिरची घालून खमंग फोडणी करा .

त्यात चेचलेला फणस घालून छान ढवळा .

वरून भरपूर खवलेलं ओलं खोबरं घाला आणि गॅस बंद करा .

आता हे आंबट , गोड , तिखट असं सुसल डाळभात किंवा चपाती कशाही बरोबर खूप छान लागतं .

Phanas Phodi ( Shallow Fried Bread Fruit Slices )

Saraswat community is famous for their unusual variety of side dishes and these shallow fried slices of vegetables are one of them .

We saraswats literally make use of any vegetables to make these phodis as we call it .

Today I have made phodis of Bread Fruit. Havind phodis , Thoya ( watery daal ) and rice is a heavenly combinationa .

Ingredients

1 ..................raw jackfruit ( Bread fruit / Neer phanas )
1/2 cup...........rawa ( semolina )
1 tbsp..............rice flour ( optional )
2 tsp................chilly powder
1/2 tsp..............turmeric powder
1 tsp.................karwari sambar powder
1/4 tsp..............hing ( asefoetida )

salt
oil for shallow frying

Method

Remove the rough skin on the bread fruit and cut it into slices.

Apply little salt and keep aside for half and hour.

Mix all the masala powders with rawa.

Heat the tawa and smear it with oil.

Wash the  slices to remove the saltiness and drain out the water if any.

Roll them in the dry rawa mixture and shallow fry on tawa

Turn after 5 minutes and cook till crisp and done on both sides.

Serve hot with daal rice.

Kairi Pudina Chutney ( Raw mango and mint chutney )

I just love mangoes ripe or raw. So yesterday in the market when I saw the first raw mangoes of this season immediately bought them . Planning to make few favorite varieties in the next few days.

Today made this tangy tongue tickling chutney with Raw mango and pudina. Adding vinegar makes the chutney stay for more days in good condition. If you are going to use it instantly don't add anything as sourness of raw mangoes is enough.

 Serve it with chapatis or with fried snacks like kachoris  and samosas.

Ingredients :

250gm .........................Raw mangoes
1 bunch......................mint leaves
6 to 7 .......................garlic flakes
1 tsp..........................cumin seeds
3 tbsp.........................salt
750gm .......................jaggery ( finely chopped)
3 tbsp + 1/2 cup .....................vinegar

Method :


Peel the mangoes , cut them and sprinkle salt and keep aside for 7 to 8 hours.

Throw the water and spread the mango pieces on a dry towel .

Pick the mint leaves and instead of washing in water soak them in 1/2 cup vinegar .

Wash them in vinegar thoroughly and throw the vinegar away.

Now grind all the ingredients and add 3 tbsp vinegar in the end.

Store in air tight glass jar.

This chutney stays well for almost a year.

Shahi Aloo ( Baby Potatoes coated with rich gravy )

Sometimes when you just can't zero in on the vegetable to be made just think of potatoes. Potatoes are so versatile that they come handy in almost any preparation . So how about making this simple potato dish when you are in a dilemma or when the vegetables are scarce ?

This dry potato dish makes a good side dish for your daily meal. If you add some dry nuts the same dish can be had for a special occasion . Being dry it can also be served as starter during the party.

Using tomato puree gives the potatoes a nice tangy taste. If the same dish is made keeping little gravy it can be enjoyed with naans or rotis.

 So go ahead and enjoy this versatile dish and make changes according to your mood......

Ingredients :

15 to 20 ....................baby potatoes
2 .............................onions ( very finely chopped )
2 ............................tomatoes ( pureed )
2 tbsp.....................milk powder
1 tsp.........................garam masala powder ( only cloves, cinnamon and cardamom )
1/2 tps.....................chilly powder
1/4 tsp.....................turmeric powder
2 tbsp.....................cashews and raisins
2 tbsp.....................chopped coriander leaves
1 tsp.......................sugar
2 tbsp.....................ghee or butter
salt
oil for frying



Method :


Boil the potatoes and remove the skin.

Deep fy these potates in oil and keep them aside.

In a vessel boil 4 cups water and drop the tomatoes in them.

Boil for 5 more minutes or till the skin of tomatoes starts peeling off.

This method of cooking tomatoes is called blanching.

Cool the water and remove the skin of tomatoes.

Grind the tomatoes and make a puree.

Use the water for some other purpose don't throw it.

Now in a non stick pan add ghee and fry the raisins and cashews till golden .

Keep them aside for garnishing .

In the same pan saute the chopped onions till golden .

Add puree and stir fry till ghee separates .

Now add the fried potatoes, sugar and salt .

Also add all the other masalas  and milk powder.

When the mixture has coated the potatoes well add cashews and raisins.

Serve garnished with cashews , raisins and chopped coriander leaves.

Vaangi Bharit

Brinjals / Egg Plants are known as vaangi in Maharashtra . Vaangi Bharit is a sort of cold salad which makes a very easy and tasty side dish for everyday meal. It goes very well with Daal Rice or roti. Instead of curds tamarind juice can also be added for the sourness.

Ingredients :


1 big .....................brinjal ( bharta variety )
2 ..........................onions ( finely chopped )
1/2 cup................fresh grated coconut
2 .......................green chillies ( finely chopped )
1 tsp.................sugar
1/2 cup.............sour thick curds
2 tbsp...............chopped coriander leaves
salt


Method :

Dry roast the brinjal on the gas directly till the skin gets blackened from all side.

Insert a tooth pick to see if the brinjal has become soft.

Let it cool completely and then remove the skin.

Mash the cooked brinjal pulp well and add all the other ingredients .

Serve with rotis or rice.

Beetroot and Moong Cutlets

Cutlets is one of our favourite breakfast options. I have made cutlets using almost all the possible combinations . So when Janani  gave me the option of beetroot and any lentil as my secret ingredients for this month's shhh-cooking-secretly-challenge an event by a dear friend Priya , the first thing that came in my mind was to make cutlets.

Made these yummy cutlets for our breakfast . These cutlets can be had even for your meals . They are delicious as well as packed with nutrition.

Ingredients :

2 .....................beetroots ( boiled , peeled and grated)
2....................... potatoes ( boiled , peeled and grated)
1 cup.................moong ( soaked overnight and roughly ground)
1 ........................onion ( finely chopped )
1 tbsp.................chilly , ginger , garlic paste
1/2 cup...............rice flour
salt
oil for shallow frying



Method :

Mix everything well except the oil.

If needed you can add more rice flour .

Heat the pan and apply some oil on it.

Take a lemon sized ball and press it on a pan to form a 2 " inch diameter disc .

Cook for 5 minutes and turn on the other side.

Cook on both sides till golden and crisp.

Serve hot with chutney or a ketchup.

Masala Prawns Curry

Any non - vegetarian will love prawns as they are very tasty and can be made into variety of dishes. The only fish with which I usually experiment are prawns , pomfrets , surmai ( seer fish ) and rawas ( salmon ) . This is because other fishes have a peculiar flavor which doesn't go well with any masalas and we prefer to have them made only in our traditional way.

So today when I had to cook prawns decided to make something of my own . This curry turned out very tasty and was relished by all.

I used all the whole spices and ground it with coconut , but you can also replace it with whatever garam masala powder you have handy and also use coconut milk powder instead of fresh coconut.

Don't try to skip cumin, garlic and curry leaves as they lend a very nice flavor to the curry.

Ingredients :

25 to 30........................big sized prawns ( shelled n cleaned )
2 .................................onions ( finely chopped )
2.................................tomatoes ( finely chopped )
2 ...............................potatoes ( peeled n cubed )
1/2 cup.......................freshly scraped coconut
2 tsp...........................chilly powder
1 tsp...........................turmeric powder
1/4 tsp each ...............pepper, cloves, cardamom,cinnamon, nutmeg
2 tsp...........................garlic paste
1/2 tsp........................cumin seeds
1/2 tsp........................mustard seeds
2 tbsp..........................curry leaves ( finely chopped  )
2 to 3  tbsp.........................butter
chopped coriander for garnishing
salt


Method :

Heat butter in a pan and saute prawns for 5 minutes and keep aside.

In the same butter crackle mustard and cumin seeds.

Add to it curry leaves, chopped onions , garlic paste and saute till onion are transparent.

Now add chopped tomatoes and saute for 5 to 10 minutes till butter separates.

Add chilly, turmeric powder, salt and stir .

Add potatoes and mix well and cook covered for 5 minutes.

Grind coconut with pepper , cloves, cardamom, cinnamon and nutmeg.

When the potatoes are cooked add prawns and the ground coconut masala.

Cook for just 5 minutes and adjust the salt .

Garnished with coriander leaves and serve hot with rotis or parathas.