BHARLI SHIMLA MIRCHI (STUFFED CAPSICUMS)

Bharli Shimla Mirchi, i.e. stuffed capsicum can be made in various ways. Potatoes or cottage cheese or even chicken mince are used for the filling. Various spices are then added in the filling to make it more delicious.

One such preparation is capsicums stuffed with a chickpea flour filling in combination with some aromatic spices. I got to learn this traditional method years back wherein the masala added was a little different from what I have added. Just tweaked the recipe a bit by adding the kalonji masala which, I recently had got to learn from a friend, and well the result was equally delicious!

For some more such dishes, do take a look at the following recipes too….

  1. Bharli Kaarli (I)
  2. Bharli Kaarli (II)
  3. Bharli Bhendi
  4. Bharilli Vaangi in NKGSB Style
  5. Kaarla Vaanga Batatyachi Bhaaji
  6. Bharli Shevgyaachya Shengaanchi Bhaji

Prep Time : 30 min

Cooking Time : 30 min

Serves : 3

Cup Used : 200 ml

INGREDIENTS :

  • 6 Small Capsicums
  • 1/8 cup Oil

For The Filling :

  • 1 cup Chickpea Flour (Besan)
  • 1 cup Finely Chopped Onions
  • 2 – 3 tbs Kalonji Masala
  • 1 tsp Ginger Garlic Paste
  • 1 tbs Oil
  • Salt To Taste

Spices for the Kalonji masala :

  • 2 tsp Corriander Seeds (Dhaney/Sabut Dhaniye ke beej)
  • 1 tsp Mustard Seeds (Raii)
  • 1 tsp Cumin Seeds (Jeera)
  • 1 tsp Onion Seeds (Kalonji/Kaandyachya Biyaa)
  • 1 tsp Fennel Seeds (Badishep/Saunf)
  • 5 -6 Fenugreek Seeds (Methi daaney)
  • 1 tsp Turmeric Powder
  • 2 tsp Red Chilli Powder…. To be adjusted as per preference
  • Salt To Taste

METHOD :

  1. To make Bharli Shimla Mirchi, dry roast the corriander seeds, mustard seeds, cumin seeds, onion seeds, fennel seeds and fenugreek seeds separately till just a little hot and set aside to cool.
  2. Next heat a kadhai and add 1 tbs oil to it. Add the finely chopped onions and saute till translucent. Set aside to cool.
  3. Grind the roasted spices to a fine powder and mix in the turmeric and red chilli powders to get the Kalonji masala.
  4. In a bowl, mix together the chickpea flour, Kalonji masala and the cooked chopped onions.
  5. Mix well adding salt to taste and water as required, to get a medium thick paste.
  6. Cut off the top centre part of the capsicums and discard the seeds as well.
  7. Fill the above prepared filling into the capsicum hollows.
  8. Heat a pan and add oil to it. Release the stuffed capsicums into it with the open side facing downwards.
  9. Cook covered on low medium heat till the top layer of the stuffing is charred.
  10. Keep turning the stuffed capsicums on the pan so that each side is well cooked
  11. When done, switch off the flame and serve these delicious Bharli Shimla Mirchi with daal and hot steaming rice!

For some daals which you might want to cook in combination of this delicious stuffed capsicum, do take a look at the following recipes….

  1. Nutri Daal Fry
  2. Daal Tadka
  3. Daal Fry
  4. Moong Daal Fry
  5. Daali Toay
  6. Varan
  7. Daalichi Aamti
  8. Paalak Daal
  9. Udipi Saambar

Pictures depicting the cooking process…

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CHICKEN TANDOORI TAVAA FRY

Tandoori Chicken Tavaa Fry is the same as Tandoori chicken which is roasted in a clay oven, the only difference being that in this recipe boneless chicken pieces have been used and have been roasted on a grill pan! Well this method is quick and very convenient for those who yearn for a home cooked, restaurant style tandoori chicken and do not have an oven. We’ll even those who have one, can surely opt for this once in a while!

The flavours of the original tandoori chicken have a tinge of the charcoal smoke, which have been achieved here by giving a smoke effect to the dish in the end using a burning charcoal. This gives the dish a wonderful flavour, and when combined with a crunchy crisp salad, the overall dish is just irresistible.

Long back I would always use garam masala in it’s marination. But once when I appreciated a chef for his tandoori, he himself came up to thank me and well, I being a person who doesn’t leave any opportunity of learning their trade secrets made him divulge a few of his! One being that garam masala when used in the marinade of a tandoori, gets burnt during roasting and the second being that besan / chickpea flour needs to be added to the marinade only if cooking in very large quantities! Still if you do wish to add the garam masala, then go ahead and do it, but be sure to use it very sparingly.

For a few more dishes where this tandoori chicken is used, do take a look at the following recipes too….

  1. Murg Makhani (Butter Chicken)
  2. Tandoori Chicken Coleslaw Toast Sandwich

For some more delicious starters, do take a look at the following recipes too…

  1. Prawn Cutlets
  2. Crispy Garlic Butter Prawns
  3. Phodshi Kolambi Chi Bhaji (Prawns Fritters)
  4. Chicken Crispy With Mushrooms
  5. Chicken Bhujing
  6. Tiranga Paneer Tikka
  7. Veg Cutlets
  8. Phodshiche Vade
  9. Paalak Bhaji (Spinach Fritters)

Prep Time : 30 min

Cooking Time : 15/20 min/Batch

Serves : 3 – 4

Cup Used : 200 ml

INGREDIENTS :

  • 500 gm Boneless Chicken
  • 1 piece Charcoal (For The Smoke Effect)
  • As Required Oil
  • As Required Butter

For The 1st Marinade :

  • 1 tbs Lemon Juice
  • 1 tsp Ginger Garlic Paste

For The 2nd Marinade :

  • 1/3 cup Hung Curd
  • 2-3 tsp Deghi Red Chilli Powder (Or Any Other As Preferred)
  • 1 tsp Corriander Seeds Powder
  • 1/2 tsp Cumin Seeds Powder
  • 1 tsp Chaat Masala
  • 2 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • 2 tsp Oil (Mustard or any other as preferred)
  • Salt As Required

METHOD :

  1. To make Tandoori Chicken Tavaa Fry, first rinse well the chicken and drain.
  2. Cut them into substantially large pieces and rub the lemon juice and ginger garlic paste mentioned in the 1st marinade, well into them.
  3. Set aside for atleast 1/2 an hour.
  4. Next, mix together all the ingredients mentioned in the 2nd marinade and rub it well onto the chicken pieces.
  5. Refrigerate these marinated chicken pieces for a minimum of 12-24 hours.
  6. To bring the chicken to room temperature, extract it from the refrigerator atleast 2 hours before frying.
  7. Heat a grill pan or any other as desired and add some oil and butter to it taking care not to allow it to burn.
  8. Release the chicken pieces, in the pan as many as can fit into it and shallow fry on high to medium high heat till cooked and a bit charred on both sides.
  9. Repeat till all the pieces are fried and transfer them to a colander.
  10. In the meantime start heating a charcoal on the gas stove on direct flame till red embers are visible on it.
  11. As soon as all the chicken is fried and transferred to the colander, place a small bowl in the centre.
  12. Place the burning coal into the bowl and pour a few drops of oil over the embers.
  13. Immediately cover the smoking colander with a tight lid and set aside for just about 2 minutes.
  14. Uncover and serve this delicious and juicy Tandoori Chicken Tavaa Fry accompanied with some fresh crispy veg salad!

HIIT (IDLIS IN JACKFRUIT LEAVES’ CUPS)

Hiit is a type of Idli prepared in cups formed from jackfruit leaves. Hiit is the name by which it is called in the Konkani language in NKGSB cuisine of Karwar. Though, we can find some other names for the same in some other Saraswat communities like Hittu, Khotto, Muddo, etc.

This dish was prepared in my Mom’s home in Karwar only on the first day of Ganesh Chaturthi and would be served with the delicious Aalyaa Chatni. The leaves available there were comparatively larger than the ones I have used here (as these are ones the only available ones). The jackfruit leaves impart a unique and delicious flavour to the idlis which make them all the more delicious than the normal idlis prepared in moulds.

For some more traditional breakfast dishes, do take a look at the following recipes too…

  1. Idli Saambar
  2. Upma
  3. Aambodey
  4. Dadpae Pohe
  5. Kaanda Mataar Pohe
  6. Corn Paalak Rawaa Dhokla
  7. Rawa Taandlache Poale
  8. Lolli/Koki
  9. Seyal Paav
  10. Aaloo Paratha
  11. Methi Thepla
  12. Doodhi Methi Muthiyas

Prep Time : 30 min

Cooking Time : 15-20 min

Serves : 10 Hiit

Cup Used :200 ml

INGREDIENTS :

  • 40 Jackfruit Leaves
  • As Required Toothpickd/Heer (Midribs of coconut leaves – the central veins that hold the leaves together)
  • Idli Batter made with 3 cups Idli Rice +1 1/2 cup Udid Daal (Click on the following link for the recipe of idli batter ….. Idli Saambar)

METHOD :

  1. To make Hiit, make idli batter and ferment it overnight.
  2. Rinse and clean the jackfruit leaves and wipe them dry.
  3. To make the cups/khottey, first place the leaves with their tips on top of each other, with the plain, top surface of the leaf facing upwards.
  4. Join these two with a small piece of toothpick or heer (shaved thin midribs of dry coconut leaves) ensuring that the loose tips of the toothpick exit outwards and are not inside the khottey. (Refer to the pics below).
  5. Next, place the leaf with it’s tip right in the centre of the two joined leaves and join it’s edges to the two leaves with a piece of toothpick and it’s tip to the centre, by placing horizontally a piece of toothpick. (Refer to the pics in yellow background for reference to the bottom part)
  6. Similarly, place the fourth leaf opposite to the third leaf so that together they all form a plus sign, and join it in the centre first with a piece of toothpick.
  7. Next, lift the two stems of two consecutive leaves and push the edge of the inner leaf above the edge of the other leaf and join vertically with a piece of toothpick.
  8. Folding the inner leaf outwards while joining prevents the batter from seeping outwards while steaming from any corner of the khottey as it ensures that there is no gap in any corner.
  9. Applying this same rule, repeat this step to join all the leaves and form a cup/khottey.
  10. When all the khottey are formed, without stirring the idli batter, scoop it from the sides and pour it in the khottey almost till the brim.
  11. Steam them in a steamer, covered on high heat for 15-20 minutes depending upon the size formed.
  12. If the lid doesn’t fit due to the height of the leaves, just invert a well fitting colander over it as a lid, as shown in the pictures below.
  13. When done, keep it covered for about 5 mins.
  14. Extract the Hiit from the khottey and serve them with chutney of choice and some Udupi Saambar too if desired!

For some chutneys to be served with the Hiit, do check the following recipes….

  1. Coconut Chutney (South Indian Style)
  2. Sweet And Sour Coconut Chutney
  3. NKGSB Style Lasni Chatni
  4. Aalyaa Chatni

Pictures depicting the cooking process…

AALYAA CHATNI (GINGER COCONUT CHUTNEY)

Aalyaa Chatni is an absolutely delicious chutney made using Aala (Marathi Word) i.e. Ginger/Adrak. This chutney is made traditionally in the NKGSB cuisine of Karwar and in many other Saraswat communities too.

It is quite a simple recipe and might appear to be a very bland or tasteless chutney going by it’s looks. But, not to be fooled by it’s appearance, this chutney is extremely flavourful which goes well with daal rice, Idli Saambar, dosa, meduwada, etc. The combination of ginger with fresh coconut, green chillies and tamarind creates quite a tempting flavour, and knowing the benefits of these ingredients, especially ginger, makes it quite nutritious too!

For some more delicious chutneys, do take a look at the following recipes too…

  1. Sukki Lasni Chatni
  2. NKGSB Style Lasni Chatni
  3. NKGSB Style Sweet And Sour Raw Mango Chutney
  4. Kothimbir Pudina Chatni
  5. Sweet And Sour Dates And Tamarind Chutney
  6. Spicy Chilli Garlic Chutney
  7. Coconut Chutney (South Indian Style)
  8. Sweet And Sour Coconut Chutney

INGREDIENTS :

  • 1 cup Fresh Grated Coconut
  • 1 1/2″ Knob Of Ginger
  • 3 Green Chillies
  • 1 tsp Tamarind
  • Salt To Taste

METHOD :

  1. To make Aalyaa Chatni, peel and slice the knob of ginger.
  2. Grind together all the above mentioned ingredients to get a thick paste, using water as required.
  3. Serve this delicious Aalya Chatni with Hiit (Idli in Jackfruit Leaves Cups), Aambodey or just with some Steamed Rice and Varan or Daali Toay.

KHATKHATEY (TRADITIONAL MIXED VEGETABLE FROM THE NKGSB CUISINE OF KARWAR)

Khatkhatey is a Shraavan special, mixed vegetable preparation from the NKGSB cuisine of Karwar. This vegetable is prepared on the first day of Ganesh Chaturthi alongwith some other specific dishes. The vegetables that go into it’s preparation are seasonal and nutritious, not to forget the fact that it’s mainly oil free.

In the vegetables mentioned below, I haven’t added one vegetable which is available only in specific areas and that one is stalks of the pumpkin creeper. These were chopped into 2″ long pieces and added to the vegetable. Hence to replace it, my mom devised an idea of adding amaranth leaves and it’s stalks as is added in Maharashtra’s Hrushi Chi Bhaaji!

Again taking an idea from this same vegetable, my mom started adding some corn to the vegetable preparation (which is not added in the traditional one), as it seriously tastes awesome in both the preparations. Yes, and there is always the option of using the traditionally used white corn cobs or the forever available sweet corn cobs!

For some more such traditional dishes, do take a look at the following recipes too…

  1. Teppala Kadi In NKGSB Style of Karwar
  2. Jeermeeryaa Kadi
  3. Vataane Ananasaa Shaak
  4. Mugaa Aambat
  5. Ghotaa Aambat
  6. Aambaadya Saasav

Prep Time : 40 min

Cooking Time : 40 min

Serves : 8-9

Cup Used : 200 ml

INGREDIENTS :

  • 3/4 cup Black Eyed Beans (Safed Chawli)
  • 1/2 Bunch Red Amaranth Leaves (2 cups Chopped Leaves + 1 cup Chopped Tender Stalks)
  • 2 Small Ridge Gourds (Approx 1 1/2 cups Chopped)
  • 2 Small Drumsticks (Peeled and Chopped into approx 2″ – 2 1/2″ long Pieces)
  • 200 gm Pumpkin (Approx 1 1/2 cups Chopped into 2″ chunks)
  • 1/2 cup Sliced Tender Bamboo (Kirl)
  • 1 cup Cubed Taushe (Seasonal Cucumber)
  • 1/2 cup Cubed Radish
  • 4 Hog Plums (Aambade – Peeled)
  • 6-7 Teppal * (Refer Notes Below)
  • 1 Corn Cob (Chopped into approx 1“ Thick Slices)
  • 1 tsp Turmeric Powder
  • Salt To Taste

To Be Ground :

  • 1 1/4 cup Fresh Grated/Shredded Coconut
  • 6-8 Dry Red Bedgi Chillies…. To be adjusted as per preference

METHOD :

  1. To make Khatkhatey, rinse and soak the black eyed beans overnight in sufficient water.
  2. Next morning drain them well and set aside.
  3. Pick the amaranth leaves and set the tender stalks aside, discarding the mature stalks.
  4. Add these black eyed beans, corn, drumsticks, radish, amaranth leaves and it’s tender stalks, turmeric powder and bamboo slices into a pan.
  5. Add water upto the level of the vegetables and cover and bring to a rolling boil.
  6. Reduce the flame to medium and cook covered for few more minutes
  7. After about 10 minutes add the rest of the vegetables except the hog plums and mix well.
  8. Cook covered further for some more time on medium heat.
  9. In the meantime, grind together the grated coconut and dry red chillies into a fine paste, using water as required.
  10. Soak the teppala in a few tablespoons of water and pound them lightly in the same water. Drain the water and set aside.
  11. When all the vegetables are well cooked, add the hog plums, coconut paste, drained teppala juice and salt to taste.
  12. Add some more water if required to get a gravy of medium thick consistency.
  13. Bring it to a boil and then reduce the heat and simmer further for about 5-6 minutes.
  14. Serve this delicious KHATKHATEY with home hot steamed rice, Varan and Tival for a hearty meal.
  15. Do serve some Hiit and Aalyaa Chatni, Kaarlyaa Saglein and Paatoli beside it if serving on the 1st day of Ganesh Chaturthi and if it’s for some other day, you can just serve some Phodi or Patravade by the side!
  16. Not to forget serving some traditional Aappe Aamle Lonche or Kairi Lonche or Aambadyaa Saasav to complete the delicious traditional spread!

NOTES :

Information sourced from the net…

* TEPPAL :

Teppal (Tirphal)

Indian Sichuan pepper

(Zanthoxylum rhetsa)

Teppal is the outer husk of a Indian dried berry, a variety of Sichuan pepper, grown in Goan and in the rain forests of the West Coast of India.

Uses:

Used for Konkani, Marathi and Goan vegetarian and non-vegetarian dishes, stir- fry and gravies. Goes best with coconut and fish dishes.

How To Be Used :

Should be slightly crushed in one or two tablespoons of water, and then added to the dish, if grounded dish gets very strong and bitter.

For some more information on Teppal, click on the following link which has been sourced from the net…

https://mangalorespice.com/products/szechuan-pepper-teppal

PICTURES DEPICTING THE COOKING PROCESS….

KAARLA VAANGA BATATYACHI CHATPATIT BHAAJI (MIX MASALA VEG)

Kaarla Vaanga Batatyachi Bhaaji is a dry vegetable preparation using a unique masala, which gives it an absolutely delicious flavour. I was recently introduced to this vegetable by a friend whose Mother In Law is the one who makes this dish. I was hooked on to it, the very moment I took the first bite, yes it’s that delicious. I simply had to get the recipe and cook it myself and put it up the blog! Yes, and I am so thankful to the lady for sharing this unique recipe with me.

Who knew that bitter gourds can be cooked this way too and taste this good! No coconut or jaggery needed, just a blend of some traditional spices, and that’s it! Adding the brinjals is optional, though it is used in the original recipe and it’s sweetness does help break into the slight bitterness of the gourds. And to say that, brinjal is one such vegetable which I haven’t enjoyed much ever. But in this preparation I loved digging into the aubergine too! Having said that, let me assure you, that as the masala seeps into the vegetables, it simply becomes irresistible!

For more such delicious and nutritious dishes do take a look at the following recipes too…

  1. Surti Undhiyu {Mix Vegetables In An Aromatic Green Masala
  2. Bharli Kaarli (I) {Stuffed Bitter Gourds}
  3. Bharli Kaarli (II) {Coconut Masala Stuffed Bitter Gourds}
  4. Bharli Bhendi {Coconut Masala Stuffed Lady Fingers}
  5. Bharilli Vaangi In NKGSB Style {Stuffed Brinjals}
  6. Bharli Shevgyaachya Shengaanchi Bhaji {Stuffed Drumstick Fritters}

Prep Time : 35 min

Cooking Time : 40 min

Serves : 4-5

Cup Used : 200 ml

INGREDIENTS :

  • 12 Small Tender Bitter Gourds (Kaarli/Kareley)
  • 8 Small Brinjals (Vaangi/Baingan)
  • OR
  • 4 Medium Brinjals (Kateri Vaangi)
  • 8 Small Potatoes (Batata/Aaloo)
  • 1 tsp Turmeric Powder
  • 1 1/2 tsp Red Chilli Powder…. To be adjusted as per preference
  • 24 Garlic Cloves (Medium Sized)
  • Salt To Taste
  • 6-7 tbs Oil

Whole Spices To Be Roasted :

  • 4 tsp Corriander Seeds (Dhaney/Dhaniye Ke Beej)
  • 2 tsp Cumin Seeds (Jeera)
  • 2 tsp Fennel Seeds (Badishep/Saunf)
  • 2 tsp Nigella Seeds (Kaandyachya Biyaa/Kalonji)
  • 10 Fenugreek Seeds (Methi Daaney)

METHOD :

  1. To make Kaarla Vaanga Batatyachi Bhaaji, first we need to make the special masala for the filling.
  2. Heat a small kadhai and dry roast the above mentioned spices separately just for a minute or two, or till they are fairly hot to the touch and there is a slight change in their colour.
  3. Set these aside for a while to cool down and grind them alongwith the garlic cloves without using any water.
  4. Add the turmeric powder, red chilli powder, salt to taste and about 2 tbs oil to it and mix all together. Set aside till further use.
  5. Next, rinse well all the vegetables under clean water and drain.
  6. Peel and halve the potatoes and immerse in clean water till further use.
  7. Scrape slightly the rough outer skin of the bitter gourds and trim of the tips.
  8. Make a single vertical slit in the gourds to form a pocket and discard it’s seeds.
  9. If desired, to do away with the bitterness of the gourds, rub a little salt on the inner sides of the gourds and set aside for a few hours.
  10. Before using, wash off the gourds well, which helps reduce the bitter juices.
  11. If using small brinjals, slice of it’s stem and make two vertical sits in it from the top centre to form a plus sign till 2/3 rd of it’s length.
  12. And if using the medium ones, just quarter them into large cubes.
  13. Immrese the brinjals in clean water to prevent them from blackening and set aside.
  14. Next, stuff a little of the prepared masala in the gourds and the small brinjals.
  15. Heat a pan and add the remaining oil to it.
  16. Release the stuffed bitter gourds in the oil first, followed by the halved potatoes.
  17. Spread the remaining masala over it and mix slightly.
  18. Sprinkle just a little water over it with your fingers and cover and cook on low heat.
  19. After about 7 minutes, add the brinjals, either stuffed or halved and mix.
  20. Cover and cook further stirring occasionally.
  21. When all the vegetables are fully cooked, switch off the flame and set aside covered, so that all flavours seep still more into the vegetables.
  22. Serve this absolutely delicious and nutritious Karla Vaanga Batatyachi Chatpatit Bhaaji with Bhakari, Phulkas or Steamed Rice and Varan.

Pictures depicting the cooking process…

AAMBAADYA SAASAV (SWEET AND SOUR HOG PLUM CHUTNEY FROM THE NKGSB CUISINE OF KARWAR)

Aambaadya Saasav is a sweet and sour and slightly spicy hog plum chutney from the NKGSB cuisine of Karwar. It is also referred to as Aambaadya Gojju by other GSBs. This cuisine makes use of lots of coconuts, jaggery, dry red chillies and seasonal fruits and vegetables in it’s daily cooking. This makes it highly nutritious too!

Hog Plums are small green fruits which are available only in the monsoon. These plums are basically sour and are used to make curry, pickle and chutney in the NKGSB cuisine. When added to a dish, they impart their sourness to it, which necessitates the use of jaggery to balance the taste.

Aambaadya Saasav is one such side dish/chutney which goes very well with some traditional kadi rice or just some daal rice. In fact it can prove to be a great accompaniment to any simple traditional meal!

For some more information on this nutritional fruit, click on the link below, which I have accessed from the net!

https://livingfoodz.com/stories/have-you-met-the-indian-hog-plum-542

Check out the following links for some more Hog Plum recipes……

  1. Ambade Kaarle Lonche
  2. Ambaadae Udid Methi

For some more traditional dishes from the NKGSB cuisine of Karwar, do take a look at the following recipes too...

  1. Kairi Udid Methi
  2. Ghotaa Aambat
  3. Aambya Saasav
  4. Kaarlyaa Saglein
  5. Taushe Saglein
  6. Mugaa Aambat
  7. Vataane Ananasaa Shaak
  8. Patravade
  9. Jeermeeryaa Kadi
  10. Shiraalyaanchya Shiraanchi Taamboli
  11. NKGSB Style Sweet And Sour Raw Mango Chutney
  12. Sukki Lasni Chatni
  13. NKGSB Style Lasni Chatni

Here’s the recipe for the absolutely delicious AAMBAADYA Saasav …..

Prep Time : 20 min

Cooking Time : N. A.

Serves : 5

Cup Used : 200 ml

INGREDIENTS :

  • 10 Hog Plums (Aambaadey… Not too raw and not too ripe)
  • 1 cup Fresh Grated Coconut
  • 8 Bedgi Dry Red Chillies…. To be adjusted as per preferred spiciness
  • 2 tsp Mustard Seeds
  • 1/2 cup + 2 tbs Jaggery…. To be adjusted as per the sourness of the hog plums
  • Salt To Taste

METHOD :

  1. To make Aambya Saasav, first we need to cook the hog plums.
  2. Rinse the hog plums under clean water and place them in a pan. Add some water just equal to the level of the plums.
  3. Boil the hog plums for just a minute or two. As soon as their colour changes from bright green to pale green, switch off the heat and drain.
  4. Reserve the drained liquid and set aside to cool slightly.
  5. Heat a small kadhai and dry roast the mustard seeds on low heat till they splutter taking care to prevent them from burning.
  6. Immediately transfer them to a bowl and set aside to cool.
  7. Next, scrape the cooked flesh and peels of the hog plums with your fingers and reserve it’s core seed.
  8. Grind together this scraped mixture alongwith the roasted mustard seeds, coconut, dry red chillies using the reserved cooked liquid as required, to get a thick smooth paste.
  9. Once done, add to it, the jaggery and salt to taste and grind again.
  10. Mix this paste with the core seeds and applying some pressure with your fingers, mash slightly the core seeds in the ground paste.
  11. This step ensures that the flavours from the gojju enter into the seeds too and hence it is advisable to prepare this chutney a little before serving time.
  12. Serve this absolutely delicious Aambadya Saasav with some steaming hot rice and Varan (Daal) or Jeermeerya Kadi for a hearty yet light dinner!

Pictures depicting the cooking process….

ALUCHI PAATAL BHAAJI

Aluchi Paatal Bhaaji is a delicious gravy vegetable made using colocassia leaves and raw peanuts. It is sweet and sour in taste and is a no onion no garlic dish.

This vegetable is made in Maharashtra in the monsoons when the colocassia leaves are available in abundance. The style of preparation may vary slightly in different regions, but the overall taste is on the sweet and sour side!

For some more such traditional dishes, do take a look at the following recipes too….

  1. Alucha Phatphata
  2. Hrushi Chi Bhaaji
  3. Korala Vaalaachi Bhaaji
  4. Mugaa Aambat
  5. Mugaacha Birda
  6. Kaarlyaa Saglein
  7. Taushe Saglein

Colocassia Leaves/Alu are used to make delicious Fritters too. Check out the following links for the same….

  1. Aluvadi (Colocassia Leaves Fritters In Maharashtrian Style)
  2. Patravade (Colocassia Leaves Fritters In NKGSB Style Of Karwar

Prep Time : 35 min

Cooking Time : 20 min

Serves : 6

Cup Used : 200 ml

INGREDIENTS :

  • 2 bunches Colocassia Leaves (36 leaves approx)
  • 1-2 Sweet Corn Cobs (cut into 1 1/2″ slices)
  • 1/4 cup Raw Peanuts
  • 4 tbs Jaggery
  • Salt To Taste

For The Tamarind Pulp :

  • 2 tsp Tamarind
  • 1/2 cup Water

To Be Ground To A Paste :

  • 3/4 cup Fresh Grated Coconut
  • 4-5 Green Chillies
  • 2 tsp Cumin Seeds

For The Tempering :

  • 2 tbs Oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp Asafoetida

METHOD :

  1. To make Aluchi Paatal Bhaaji, soak the raw peanuts overnight in sufficient water.
  2. Break away the stems from the colocassia leaves and lightly peal the outer layer of the stems. Do not discard the stems.
  3. At the time of cooking the vegetable, rinse the colocassia leaves well. Drain out all the water and chop finely the colocassia leaves and it’s peeled stems.
  4. Peel the corn cobs and cut into pieces of 1 1/2″ thickness.
  5. Place the peanuts in a pressure cooker container and add little water to it. Place the corn slices over it.
  6. Next, transfer the chopped colocassia leaves to another pressure cooker container and add very little water to it.
  7. In a large pressure cooker, place the container containing peanuts and corn at the bottom and one with the leaves on the top and cover with a lid.
  8. Pressure cook for 6 whistles on high heat. Open the cooker only when the pressure releases naturally.
  9. In the meantime, soak the tamaraind in a little extra quantity hot water than equal and extract it’s pulp by squeezing it with fingers once it cools down.
  10. Grind the coconut, green chillies and cumin seeds to a fine paste using water as required.
  11. In a pan, heat oil and add mustard seeds to it. As soon as they splutter, add the asafoetida.
  12. With a ladle mash slightly the cooked leaves and add to the above tempering.
  13. Add the peanuts and corn as well and bring it to a boil.
  14. Add to it the ground coconut paste, Jaggery, tamaraind pulp and salt to taste. Mix and bring to a boil once again.
  15. Next, lower the heat and simmer for a few minutes. Switch off the heat and transfer to a serving bowl.
  16. Serve this delicious Aluchi Paatal Bhaaji with some pulkas and daal rice.

BATATA BHAAJI FOR DOSA

Batata Bhaaji is basically a potato stir fry vegetable. Potato/Batata is such a versatile vegetable that apart from being added to many veg as well as non veg dishes, you can find umpteen recipes for it’s stir fry all over India. And I suppose such stir fry is generally one of the most loved of all vegetable preparations!

Batata Bhaaji/Potato Veg For Dosa is one such vegetable preparation where boiled potatoes are stir fried in onions and tomatoes with some basic spices. Inspite of being a simple dish, it is so delicious that it can be relished with chapatis/rotis and daal rice too.

For some more such delicious dishes, do take a look at the following recipes too…

  1. Batatyachya Kaachrya
  2. Poori Bhaaji / Sukki Batata Bhaaji With Pooris
  3. Aaloo Methi
  4. Kaanda Batata Rassa
  5. Bataata Nu Shaak

Prep Time : 30 min

Cooking Time : 25 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 3 large Potatoes
  • 1 Large Onion… Thinly Sliced
  • 1 Medium Tomato… Chopped
  • 1/2 tsp Grated Ginger
  • 1/4 cup Corriander Leaves… Chopped Finely
  • 3/4 tsp Turmeric Powder
  • 1 tsp Sugar… Optional
  • Salt To Taste

For The Tempering :

  • 3-4 tbs cup Oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 2 Green Chillies… Chopped
  • 1 tsp Udid Daal
  • 1 tsp Chanaa Daal
  • 1 sprig Curry Leaves

METHOD :

  1. To make Batata Bhaaji for Dosa, clean and boil the potatoes in sufficient water till fully cooked.
  2. Peel and cube the potatoes and set aside till further use.
  3. Rinse and soak the udid daal and chanaa daal in clean water and set aside.
  4. Heat a pan and add oil to it. Add the mustard seeds to it.
  5. As soon as they splutter, add the asafoetida and the soaked udid and chanaa daal.
  6. Stir and add in the green chillies and curry leaves.
  7. Next, add the sliced onions and saute till translucent.
  8. Add the turmeric powder and stir. Add the chopped tomatoes and saute.
  9. Cook further till the tomatoes are mushy and the onions soft.
  10. Add the potato cubes, salt to taste and mix well.
  11. Cover and cook for a few minutes more.
  12. Garnish with the chopped corriander and switch off the flame.
  13. Use this delicious Batata Bhaaji to make Masala Dosa or just serve with chapatis and some daal rice.

9

UKDICHE MODAK (TRADITIONAL STEAMED SWEET DUMPLINGS)

Ukdiche Modak are a Maharashtrian delicacy. These are basically steamed rice flour dumplings with a sweet coconut stuffing. Modak are offered to Lord Ganesha during Ganesh Chaturthi and even on Sankashti. This is a quite simple dish, but is totally delicious.

Today we can find the market flooded with so many types of Modak made from mawa, chocolate and many more varieties which we can offer to the Lord when we visit temples or ofhers’ homes during Ganesh Chaturthi. But even then, the modak made at home are always the best.

The term ‘ukdiche’ denotes the word ukad i.e. steamed, and that is because these modak are prepared by steaming just as dumplings. The preparation process is simple, but making the ukad and then shaping those modak by hand by making those delicate pleats might appear intimidating for beginners. But a little practice does the trick. And still if you can’t master it, then today there are moulds easily available in the market for shaping the modak.

For some more festive sweet dishes, do take a look at the following recipes too…

  1. Fried Mango Modak
  2. Paatoli
  3. Paatolyo (With a healthy twist)
  4. Karwar Style Madgane With Rajgira And Oats
  5. Shrikhand
  6. Doodhi Sabudana Kheer
  7. Gavhley Kheer
  8. Shevayaanchi Kheer

Prep Time : 40 min

Cooking Time : 12 min

Serves : 11 Modak

Cup Used : 200 ml

INGREDIENTS :

  • 1 1/4 cup Basmati Rice Flour/Modak Flour (Tanduul piith)
  • 1 1/4 cup Water
  • 1/4 tsp Homemade Ghee
  • 1/4 tsp Salt
  • Oil as required

For The Filling :

  • 1 1/2 tsp Ghee
  • 1 tbs Poppy Seeds (Khuskhus)
  • 1 & 1/4 cup Fresh Grated Coconut
  • 1 cup jaggery (Grated) … To be adjusted as per preference
  • 1 & 1/2 tsp Cardamom Powder
  • 1/4 tsp Nutmeg Powder
  • 1 pinch Salt

METHOD :

  1. To make Ukdiche Modak, first we need to make the filling.
  2. For the same, heat a pan and add the ghee to it. As it heats up, add the poppy seeds and stir.
  3. Immediately add the fresh grated coconut and saute for a minute.
  4. Add the jaggery and mix well. Stir on low to medium heat till it melts.
  5. Add the cardamom powder and nutmeg powder and salt and mix well.
  6. Saute till the mixture dries up a bit, but not too much as the jaggery might harden.
  7. Switch off the flame and set the mixture aside to cool down.
  8. Next to make the outer covering for the Modak, heat the mentioned water in a pan alongwith the ghee and salt.
  9. When it reaches a rolling boil, reduce the heat to low and add the rice flour and mix well.
  10. Cook covered on low heat for about 2 minutes.
  11. Swtich off the flame and keep this flour covered for about 10 min.
  12. After the said time, transfer it to a dish and let cool slightly.
  13. Knead well whilst slightly hot, applying some water and oil/ghee, to your hands to ease the kneading.
  14. Knead well for atleast 5-7 minutes to form a smooth dough.
  15. Divide it into 11 equal parts and roll into smooth balls. Cover with a damp cloth and set aside.
  16. Keep the steamer ready with the required quantity of water at the bottom and grease the steaming plate with oil.
  17. The other option is to place a damp, well squeezed cotton cloth or banana leaf on the steaming plate.
  18. To make the modak, slightly flatten out one dough ball with your fingers and placing both the thumbs in the centre and using the rest of the fingers on the outer side, start shaping it into a small bowl of approx 3″ in diameter.
  19. Stuff some coconut mixture into it and press it down lightly.
  20. Keep the edges of the bowl slightly thinner and start pinching them at regular intervals to form pleats/petals.
  21. Very delicately bring the pleats together with your thumb and fingers and seal them at the top to get a small peak.
  22. Similarly prepare the rest of the modak and dip each in clean water very swiftly and place them on the steaming plate.
  23. Close the lid and steam on medium high flame for 10-12 minutes.
  24. Switch off the heat after the said time and open the lid after a minute or two.
  25. Transfer the modak to a plate and offer them to the Lord Ganesha during the Pooja.
  26. Serve this prasad of Ukdiche Modak with a drizzle of some melted homemade ghee on top for that extra flavour!

Pictures depicting the cooking process…