Dahiwala Khatta Mug/ Mugachi Amti (Mung bean dal)

by Priyanka posted at 3:25 PM 7 comments Delicious 0

To put it mildly, I have never been a great fan of mung beans. P on the other hand loves mung beans- but not the sprouted ones. He loves this one version of the mung beans- a slightly sour dal preparation from Gujarat and this one alone. Since P is not into cooking, i kind of wield control over what has to be cooked at home and can get away by cooking only the dishes that i like. Since we got married, i had hardly made dahiwala mug, which P used to miss a lot. So when i came across Sandeepa's version of the healthy mung beans, i finally decided to give in and rolled up the sleeves to make this version of dal that my aai makes.


Version 1: Do not make the dal too thin. You can use the leftover mung dal to make chaat the next day.
Version 2: Or alternatively, put some of the boiled mung beans aside for the chaat and use the rest for the dal (you can make it thinner or thicker as per your liking).


Serves 4


1-1/2 cup mung beans
5-7 curry leaves
2 green chilies-diced
4 tbsp yogurt (you can also add 1/2 a cup more yogurt alternatively if you like a sour taste)
1 tsp grated ginger
salt to taste
sugar to taste


For tempering
3 tbsp oil
1/2 tsp mustard seeds
1/3 tsp turmeric
a pinch of asafoetida
1 green chili -chopped
1 big clove garlic-finely chopped


1. Presoak the mung beans for 2-3 hours in warm water, Pressure cook the mung beans in 3-1/2 to 4 cups of water.
2. Do not throw away the water. Semi mash the mung beans (if you like).
3. Add salt, sugar, chili,ginger and curry leaves and blend in the yogurt. let boil for 20 minutes.
4. Heat oil for tempering and add the mustard seeds. When they pop, add the turmeric, asafoetida, chili and garlic and pour this over the dal.
5. Boil the dal for 15 more minutes, garnish with coriander and serve hot with chapati and rice.




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Stuffed Bell Pepper in Tomato Gravy

by Priyanka posted at 10:15 PM 8 comments Delicious 0

I used to make this dish a lot when i was entertaining in New York. But since i moved to Florida, i never got around to making it until a couple of days ago. What prodded me into cooking this dish were a couple of red bell peppers sitting in the back of my fridge, a couple of potatoes left in my pantry and a can of tomato sauce. This is definitely an excellent way of cleaning up your fridge and pantry.


Serves 4

2 red bell peppers


For the stuffing
2 tsp oil
1/2 tsp cumin seeds
1/4 tsp turmeric
a pinch of asafoetida
1/4th tsp chili powder or (2 small green chilies chopped)
1/3 tsp garam masala
2 potatoes- boiled and mashed


For the gravy
2 small tomatoes- pureed
1 cup tomato sauce
1/2 cup cashews-crushed
1 bay leaf
2 cloves- crushed
1 stick cinnamon-crushed
1 clove garlic-crushed
1 small piece ginger-crushed
2 tsp oil
1/3 tsp chili powder
salt to taste


1. For the stuffing, heat the oil, add the cumin seeds and when they pop, add the turmeric, asafoetida and the mashed potatoes. Stir well and add in the rest of the ingredients and cook for 10 minutes. Remove from the stove and set aside.
2. Core the center of the bell peppers.
3. Make two equal portions from the stuffing and stuff the cored bell peppers. Bake for 60-90 minutes or till the bell peppers are completely baked.
4. Heat oil, add the crushed cloves, cinnamon, garlic, ginger and bay leaf. Saute for 5-7 minutes.
5. Next add in the tomato sauce and pureed fresh tomatoes. Saute till the oil separates. Add 1 cup water and cook for 15-20 more minutes. Add in the chili powder and salt and the crushed cashews. Saute for 10-15 more minutes.
6. Just before serving, place the baked peppers in the tomato gravy and bake for 15 minutes.





Variations- Add onions, corn or cheese to the potato stuffing for added flavor.
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Gujarati Dal- second version

by Priyanka posted at 10:37 PM 1 comments Delicious 0

Here's another simplified version of the Gujarati Dal- this ones slightly different from the one that is usually made at the weddings and about which i wrote earlier. I make this dal on a regular basis with roti, chawal and sabzi.


Serves 4


1 cup toor dal (boiled)
2 green chilies
1 inch piece of ginger crushed
1/2 tsp cumin-coriander powder
1/4th tsp chili powder (optional- as per taste)
2-3 kokum/amsul pieces
salt to taste
2-3 tsp jaggery
5-6 curry leaves
3 tbsp coriander leaves chopped


For tempering
3-4 tsp oil
1/2 tsp mustard seeds
1/3 tsp fenugreek seeds
1/3 tsp turmeric
a pinch of asafoetida
1/3 tsp chili powder



1. Boil the toor dal. Blend the boiled dal with 2-1/2 cups water.
2. Heat oil in a cooking pan, add in the mustard and fenugreek seeds and when they pop, add the turmeric, asafoetida and chili powder in that specific order.
3. Add the dal and add salt, cumin coriander and chili powder, curry leaves, ginger, coriander and green chilies and kokum and let boil for 30-40 minutes.
4. Finally add the jaggery and let simmer for 10 more minutes.
5. Garnish with some coriander and serve hot.



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Rasmalai for Gudi Padwa

by Priyanka posted at 9:44 PM 1 comments Delicious 0

It was the Marathi New Year known as Gudi Padwa last Sunday. Traditionally, shrikhand is the dessert made on this special occasion. But i didnt have a muslin cloth on me to drain the yogurt to make shrikhand and that is why i made Rasmalai (Bengali sweets are a favorite of mine, especially Mishti Doi). This is a quick and simple semi-homemade version of the rasmalai.


On the Marathi New Year, it is a custom to erect a gudi (flag) as a symbol of victory and prosperity and start the new year by drinking neem juice (crush the bitter neem leaves, add some water and drink it). Also on this day, the food that is prepared has no onions or garlic added to it.


Serves 6


1 can rasgulla
2 cans evaporated milk
1 cup 2% milk
5 tbsp sugar (or as per taste)
1/2 tsp cardamom powder
6-7 saffron strands (soaked in warm milk)
1/2 cup almonds, cashews and pistachios-crushed


1. Heat the evaporated milk and 2% milk for atleast an hour.
2. Next add the sugar, cardamom and saffron and let boil for 10-15 more minutes.
3. Squeeze out the rasgullas, add them to the boiling milk and let boil for another 15 minutes.
4. Remove from the stove and garnish with the almonds, cashews and pistachios.





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Gujarati Kadhi

by Priyanka posted at 10:27 PM 4 comments Delicious 0

Gujarati Kadhi




Having been born and brought up in Gujarat, gujarati cuisine is kind of staple to us. And personally for me, i prefer certain gujarati courses for my everyday meal such as gujarati dal, gujarati kadhi, certain vegetable preparations and most of the farsaans (snacks) over marathi dishes. Here's one of my all-time favorite- Kadhi- a buttermilk-gram flour curry- which is slightly sweet and sour in taste. Serve with pulao or jeera rice or even plain rice.


Ingredients

2 cups yogurt
3 cups water
3 tbsp besan (gram flour)
3 green chilies crushed
1 inch ginger piece- crushed
8-10 curry leaves
1 tbsp coriander
salt to taste
2-3 tsp sugar (depending on the sourness of the yogurt)
a little jaggery (optional)

For tempering
2 tbsp ghee
1 tsp cumin seeds
1 green chili chopped
1/3 tsp fenugreek seeds



1. Make buttermilk from the yogurt. (beat the yogurt, add water and mix well)
2. Separately, mix the besan with some cold water to make a paste and add to the buttermilk.
3. Add salt, sugar, jaggery, curry leaves, coriander, ginger and chilies to the yogurt-besan mix and let the mixture thicken up and boil.
4. When it starts boiling, set aside.
5. Heat ghee, add in the cumin seeds, fenugreek seeds and when they pop, add the chili and pour this over the kadhi.
6. Let boil for 10 more minutes and serve with some hot rice.



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Hyderabadi Qabuli with Baingan Boorani- Bihari Mashed Potato Sabzi

by Priyanka posted at 9:34 PM 6 comments Delicious 0

I first came across these recipes on Anita's blog A Mad Tea Party. What attracted me to it in the first place were the mouthwatering pictures of the Baingan Boorani. Bookmarking it in my mind (yes i am too lazy about doing it any other way, be it recipes or any other things that need to be remembered), i forgot all about it (of course i would) until leafing through Madhur Jaffrey's book "A Taste of India" yesterday at the library. Whenever i go through recipes on other blogs or cookbooks, i kind of try to imagine in my mind as to how they would taste or turn out and most of the times my hunches turn out right on the mark. And thats what happened in the case of the Boorani too. Nothing marries as beautifully with the Qabuli as the Boorani- in fact, it is better than any raita. The flavor of the fried onions is what makes this dish so unique in its taste.

I made the Boorani with a couple of changes. I also added some cumin powder to the dish with only a little garlic (3 cloves) added to the mix.

I referred to Bee and Jai's recipe (Jugalbandi) for the Qabuli but made it with a couple of changes too. I added only a few mint leaves (5-6) because i thought that a lot would overpower the taste of the other ingredients and i skipped on the veggies for the same reason. The Qabuli is so full of flavors that it can be had plain without any accompaniments. And the best thing of all- its very healthy and tasty.

I also tried out Anita's Bihari mashed alu sabzi- yes it has calories but it is very tasty and can be made in a jiffy in under 10 minutes if you already have the potatoes boiled).

Check out Anita's blog for some more tasty recipes like


Modur Poluv
Al Yakhni
Baakar Bhaji
Twisted Dalia
Tomato chutney
Mujj Chatin
Doon Pudin Chatin
Punjabi kadhi pakore-wali
Punjabi Chole
Quinoa Soup with Spinach and pumpkin


Yes these are a few of them on my to-cook list.
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Alu-Shimla Mirch Sabzi, Kairi-kanda salad, Aai's Dal Fry

by Priyanka posted at 10:53 PM 4 comments Delicious 0

I usually try out new dishes when i run out of veggies or options for cooking the regular square meal or when i have the time...during weekends. However, on a daily basis the usual dal-chawal-roti-sabzi-raita/salad is what comprises a meal for us. Yesterday was one such day when i ran out of veggies except for some potatoes in my pantry and bell peppers in my fridge, so to use it up and clean up my pantry and fridge, i decided to cook up some really yummy alu-capsicum sabzi. Believe me, despite all the dishes/cuisines that we try at home or outside, the everyday meal is ultimately the food that is most satisfying to our palate.


Alu- Shimla Mirch Sabzi (Potato-green peppers/capsicum vegetable)

Serves 4

Ingredients
3 green bell peppers
4 small russet potatoes- boiled and cubed
1/4th tsp chili powder
salt to taste

For tempering
1/2 tsp cumin seeds
3 green chilies chopped
1/3 tsp turmeric
a pinch of asafoetida


1. Heat oil in a pan, add the cumin and when they pop, add the turmeric, asafoetida and chilies.
2. Saute for a couple of minutes and add the green bell peppers.
3. Add salt and let cook till they are almost done.
4. Add in the boiled and cubed potatoes, mix well and cook till both the potatoes and peppers are completely done.
5. Garnish with coriander (optional) and serve hot with rotis.

Aai's Dal Fry

This was the only Dal fry recipe i knew till i started cooking myself. This is my mom's way of making some fingerlicking dal fry- its very simple and plain- and doesnt use a lot of ingredients.


Serves 4

Ingredients

1 cup toor dal/yellow split peas
salt to taste
1/3tsp turmeric
a pinch of asafoetida
8-10 curry leaves
1 inch piece of ginger-finely chopped
1/2 lime
4-5 tbsp coriander-chopped
3 green chilies finely chopped

For tempering

2 tbsp ghee
1/2 tsp cumin seeds
1/4th tsp turmeric
5-6 curry leaves
2 chilies-chopped

1. Boil the toor dal in a pressure cooker. Blend it in a blender and add 3 cups water.
2. Add salt, chopped ginger, chilies, curry leaves, turmeric and asafoetida and let it boil till it starts to thicken.
3. Heat ghee separately, add the cumin seeds and when they splutter, add the turmeric, asafoetida, curry leaves and chillies.
4. Add this tempering to the dal mixture and boil for 5 more minutes.
5. Add the coriander and lime juice and boil for 10 more minutes. If it gets too thick add a little water.
6. Serve hot with rice or paratha and sabzi.

Kairi Kanda (raw mango-onion salad)




Heres a perfect recipe for a summer salad. Usually, i do not prefer the fresh salads that you get here in the U.S. ( i know they are good for health, but.....they are too bland for my taste). I prefer something that has some spice in it. So heres something to ward off the heat wave. This marathi koshimbir is served specially during the summers, since the onion and raw mango helps stave of the heat waves or so it is believed. Its usually served with roti as a side dish and tastes sweet but tangy. Believe me, just give it a try and you will love it for ever.


Serves 4
Ingredients:
1 raw mango- grated (kacchi kairi)
1 small onion (grated)
salt to taste
2 tsp jaggery to taste (more or less as per your taste)
1/4 tsp chili powder

1. Mix all the ingredients and marinate for 1/2 hour. Keep in the refrigerator. Serve cold.

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Guess what this dish is- Raw mango and onion salad

by Priyanka posted at 11:57 PM 7 comments Delicious 0

Here's a question for you- This dish consists of two ingredients- your job is to guess what they are.


The answer- Raw mango and onion grated to combine two unique flavors for a wonderful summer salad with a dash of chili powder and jaggery.

And the winner is Suchita-shes the only one who got both the ingredients right.
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Sheera

by Priyanka posted at 11:24 PM 3 comments Delicious 0

If you want to head over straight to the recipe- i wont mind. I am in the mood to ramble- although this post is not gonna be a long one. I love all kinds of food- sweet and spicy, hot and sour, bitter too. I love my sweets as much as i love the spice. At my house, my aai had to make something sweet for us every single day, especially during the hot summers in Ahmedabad. Yes i have an incredibly sweet tooth. A couple of days ago, i was working on a project while watching one of the reality shows on food network- the challenge was to create chocolate cupcakes. Just watching those talented cooks create unique and sinfully delightful chocolate cakes suddenly made me crave something sweet. And the craving brought my work to a standstill. Now you cannot equate a chocolate cake and sheera- however, i did- only because they fall into the same category of foods. Since i was loathe to drive to the bakery to get something sweet and since the only ingredients i had at home were the sooji and milk, sheera was what i decided to cook.


Ingredients

1/2 cup sooji/semolina
1 cup whole or 2% milk
1/2 cup sugar (you can add more or less depending on your taste)
1/2 tsp cardamom powder
5-6 strands saffron
2 tsp raisins
3 tsp semi-crushed cashews
2-3 tbsp ghee


1. Heat the ghee in a cooking pan. Add the sooji and saute it till it turns golden in color.
2. In the same vessel add in the raisins and semi-crushed cashews and saute for 2-3 minutes.
3. Separately boil the milk and add the sugar when it starts boiling.
4. Add the boiled milk to the sooji-raisin-cashew mixture and let cook till it completely softens.
5. Cover the cooking pan and let cook for 5-10 mintes stirring a couple of times.
6. Next add the cardamom powder to it and let cook till the mixture thickens up.
7. Separately soak the saffron in some warm milk and add it to the sheera in the end, give it a good stir and serve- hot or cold.


Variations- Add a banana or mango/mango pulp. The Satyanarayan sheera is usually made with banana and tulsi (holy basil leaves) added in.



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Phodnicha Bhaat

by Priyanka posted at 10:51 PM 0 comments Delicious 0

Phodni means tempering in Marathi and bhaat stands for rice.

A quick and easy recipe which helps use leftovers. Can be made in under 10 minutes.


Ingredients


2-3 cups cooked rice (leftover from the previous day)
1/2 onion-chopped
1/3 tsp chili powder
salt to taste
sugar to taste


For tempering

2-3 tsp oil
1/2 tsp mustard seeds
1/4th tsp turmeric
a pinch of asafoetida
a pinch of chili powder


1. Heat oil in a pan, add the mustard seeds and when they pop, add in the turmeric, asafoetida and then chili powder.
2. Add the onions and saute till they turn golden brown.
3. Separately, add chili powder, salt, sugar to the cooked rice and mix well. This helps the spices to mix in uniformly with the rice.
4. Add the rice to the sauted onions and mix well.
5. Cook for 10 minutes, garnish with coriander and serve hot.


Phodni cha bhaat can be served plain or with yoghurt (as i like it).


Variations- Some people also like to add chilies to the tempering and peanuts to the rice. Or it can be made without addition of onions (as my aai cooks it).





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