Aloo Baingan Stir Fry

Aloo Baingan Stir Fry in Marathi

Time: 20 minutes
Serves: 3 persons

Ingredients:
8 to 10 small eggplants (tip 1)
2 medium potatoes
1/2 cup finely chopped onion
For tempering: 2 tbsp oil, pinch of mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric, 1/2 tsp red chili powder
4 to 5 curry leaves
2 tbsp roasted peanuts powder (coarse)
2 tbsp fresh grated coconut
Salt to taste
1/2 tsp sugar or to taste

Method:
1) Wash the eggplants and cut off the stem. Cut each eggplant lengthwise in quarters. Then make thin slices. Immerse them in cold water.
2) Peel the potatoes. Cut lengthwise in quarters and make thin slices.
3) Heat oil in a kadai. Add mustard seeds, hing, turmeric, chili powder and curry leaves. Add onion and potatoes. Add some salt. Cover and cook until potatoes are 50 % done.
4) Drain water from eggplant slices. Add eggplant slices in kadai and mix well. Now, do not cover the pan as eggplants get cooked quickly. So keep stirring whenever needed.
5) When eggplants are almost done, check the salt and add if required. Add peanuts powder, sugar and coconut. Mix well and cook for couple of minutes.
Serve hot with chapati.

Tips:
1) Big eggplant can be used. In that case, for 1 cup eggplant slices use 3/4 cup potato slices.
2) Add a teaspoon of lemon juice to give tangy taste.

Dum Aloo

Dum aloo in Marathi

Time: around 1 hour
Serves: 3 to 4 persons

Ingredients:
15 to 18 small potatoes (Tip)
1/2 cup finely chopped onion
1 cup finely chopped Tomato
1/2 inch piece of Ginger, finely chopped
4 to 6 big garlic cloves, finely chopped
2 tbsp cashew powder
4 tbsp plain yogurt, well beaten
1/2 tsp dry ginger powder, 1 tsp fennel seeds powder, 2 pinches clove powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala
2 tsp kashmiri red chili powder (tip)
1 tsp red chili powder
salt to taste
3 tbsp oil
Oil for deep frying
Method:
1) Wash the potatoes. Boil 1 liter water. Add 1 tsp salt. Put the potatoes in, cover the pan and cook for around 7-8 minutes over high heat. Add some water if required. Don't cook potatoes fully. Cook enough, so that the skin is easily peelable. Once potatoes reach that point, drain the hot water and add cold water. Peel all the potatoes.
2) Heat oil in a kadai. Once oil is hot, turn the heat to medium. Deep fry potatoes till they turn golden brown. Do not fry over high heat. Potatoes will become brown quickly, but they will stay uncooked inside. Place the fried potatoes over a absorbent paper. Poke each fried potato 2-3 times with a fork.[This allows potatoes to soak the gravy.]
3) Heat 2 tbsp oil into a pan. Saute ginger-garlic for 10 seconds. Add onion and saute until translucent. Add red chili powder, cashew powder salt and tomato. Cook till tomato becomes mushy. Turn the heat off and let this mixture cool down. Grind it to a fine paste. Add little water if needed.
4) Heat 1 tbsp oil in that same kadai. Add turmeric powder and Kashmiri red chili powder. Add onion-tomato paste. Let the gravy boil. Then add dry ginger powder, fennel seeds powder, clove powder, coriander powder, cumin powder, and garam masala. Mix well.
5) Turn the heat to very low, 5 minutes before adding yogurt. Add yogurt and whisk quickly so that yogurt won't get spoil and become grainy. Therefore use egg beater to stir the gravy.
6) Once yogurt is well blended, add fried potatoes. Cover the pan and cook for 15 minutes. Stir occasionally.
Adjust the consistency to your own preference. Serve hot with white rice or chapati.

Tips:
1) In case, if baby potatoes are unavailable, cut the normal potatoes in big chunks and they are good to use.
2) Kashmiri red chili powder is used for bright red color. It's not much spicy, therefore normal red chili powder (cayenne) is also required.

Aloo Methi

Aloo Methi in Marathi

Time: 30 to 40 minutes
Serves: 2 to 3 persons

Ingredients:
3 cups finely chopped Methi leaves
1 medium Potato, (peel and cut into medium cubes)
1 small onion, finely chopped (around 1/2 cup after chopping)
1 small tomato, pureed
For tempering:- 1.5 tbsp oil, 2 pinches mustard seeds, 1 pinch cumin seeds, 1 pinch hing, 1/4 tsp turmeric
2-3 green chilies, slitted lengthwise
Salt to taste

Method:
1) Tomato Puree - Immerse the tomato into a water-filled glass bowl. Microwave for 2 minutes. Then drain, puree and strain.
2) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, turmeric and green chilies. Saute for few seconds. Add onion and cook 50 %. Then add potato cubes (Tip 1). Mix well, cover the pan and let the potato cook. Stir occasionally to avoid sticking.
3) Add tomato Puree and cook over high heat. Stir until tomato puree reduces and becomes very thick.
4) Now add chopped methi and 2-3 pinches of salt. Do not add too much salt as methi will shrink after sauteing. Stir over high heat.
5) Once methi reduces in size and water content in methi almost evaporates, reduce the heat and cook for couple of minutes. Add salt at this moment (only if required).
Serve hot with chapati.

Tips:
1) Boiled potato can be used to save time. In that case, follow the same steps except add boiled potato cubes at the end.
( tempering + Add onion and cook completely + Add tomato puree and cook until thickens + Add methi leaves and wait till the it shrinks + add potatoes cook for few minutes)
2) This sabzi tastes good without any spices. However, spices may be added as per your choice (garam masala, coriander - cumin powder).
3) Onion can be substituted by Garlic paste. Use 1 tsp garlic paste.

bhogichi bhaji

Bhogichi Bhaji in Marathi

Time: Preparation - 20 minutes | Cooking - 15 to 20 minutes
Servings : 3 to 4

Ingredients:
1 big potato, peeled and cubed (approx 1 to 1.5 cup)
1 medium Eggplant or 3 to 4 small eggplants (approx 1 to 1.25 cup medium cubes)
1 cup carrot, medium cubes
1/2 cup fresh green chana (I used frozen)
1/4 cup soaked Peanuts (soak for 2 hours)
1/4 cup Pavta beans (Indian style lima beans)
6 pieces of Drumsticks (3 inch) (tip 1)
For Tempering: 2 tbsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp cumin seeds
3-4 curry leaves
2 tbsp roasted sesame seeds, coarsely crushed
2 tsp Goda Masala - click here for recipe
2 tbsp Tamarind juice
1 to 1.5 tbsp jaggery, grated
1/4 cup fresh coconut
salt to taste

Method:
1) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, turmeric, red chili powder, curry leaves. Then add potato cubes, fresh chana, pavta beans, drumsticks and peanuts. Cover and cook for 3 to 4 minutes. stir occasionally.
2) Then add eggplant and carrot. Mix well. Add 1/2 cup water, cover the pan and cook over medium heat.
3) Once vegetables are almost cooked, add tamarind juice and goda masala. Also add little water if required.
4) Add jaggery after vegetables are cooked nicely. Also add roasted sesame powder and fresh coconut. Sprinkle little salt if needed. Boil for 1 minute and serve immediately with Millet Roti.

Tips:
1) Use fresh drumsticks. Aged and stale drumsticks have hard beans which takes longer to cook. In that case, pressure cook drumstick with 2 whistles.
2) It takes about 15 to 20 minutes to cook the vegetables. For a quicker version, pressure cook chana, Pavta (lima beans), drumsticks, peanuts upto 2 whistles. However, the vegetables cooked in the pan taste more flavorful that quick version.

Capsicum Potato Curry

Capsicum Potato Curry in Marathi

Time: 30 minutes
Serves: 3 to 4 persons

Ingredients:
2 cups Bell Pepper, big chunks (simla mirchi)
1 cup potato cubes, medium
For tempering: 1 tbsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder
1/2 tsp Goda Masala
2 tbsp coarsely crushed peanuts, roasted
1 tbsp fresh coconut
1 tbsp tamarind pulp
1 tbsp jaggery or to taste
Salt to taste

Method:
1) Heat oil in a wok. Add mustard seeds, hing, turmeric powder and red chili powder. Add potato cubes. Cover and cook for a minute or two over medium heat.
2) Add bell pepper, saute for a minute. Add 3/4 cup water, Goda Masala, tamarind pulp and salt. Cook until potato are nicely done. Add little water if needed. There should be little bit crunch to bell pepper.
3) Once potatoes are cooked, add jaggery, fresh coconut and peanuts powder. Mix nicely. Serve hot with Chapati.

Samosa Chaat

Samosa Chat in Marathi

Serves: 3 persons
Time: 30 to 40 Minutes (Excluding Samosa preparation)

Ingredients:
6 Samosas (medium) - Click here for Samosa Recipe
1/4 cup Green chutney
1/4 cup Tamarind chutney or Dates Chutney (click here for the recipe)
1/2 cup yogurt + pinch of salt (beaten)
1 tsp Chat masala
1/2 tsp Rock salt
1/2 tsp red chili powder
1/2 cup onion, finely chopped
1/2 cup finely chopped tomato
2 tbsp finely chopped cilantro,
1/4 cup fine sev
Chana Masala Gravy
1 cup boiled white chickpeas
For tempering: 1 tsp oil, 2 pinches cumin seeds, pinch of asafoetida, 1/4 tsp turmeric, 1 tsp red chili powder
Make a paste of = 1/2 cup finely chopped onion + 2 garlic cloves + 1/2 inch Ginger + 1 green chili
1 medium tomato, pureed
1 tsp Chole masala
1/4 tsp Amchoor Powder (Dry Mango Powder)
Salt to taste



Method:
Chana Masala Gravy
1) In a pan / wok heat oil. Temper with cumin seeds, asafoetida, turmeric and red chili powder. Then add onion paste-ginger-garlic paste. Saute until onion paste gets cooked. Now add tomato puree and cook over medium heat. Add cooked Chana, amchoor powder, chole masala and salt to taste. Add little water, cover the pan and cook for 5 minutes.
Samosa Chat
2) Keep ready 3 serving plates. Place 2 samosas in each serving plate. Crush them a little. Pour 1 ladle of Chana gravy over it. Add chopped onion and tomatoes. Sprinkle Chat masala and rock salt. Then add green chutney and tamarind chutney. Drizzle yogurt. Then again add tamarind chutney and green chutney. Sprinkle little red chili powder. Garnish with cilantro and fine sev. Serve.

Baingan Aloo curry Rassa

Baingan Aloo Curry in Marathi

Serves: 2 to 3 persons
Time: 20 to 30 minutes

Ingredients:
5 to 6 small Eggplant OR 1 Chinese Eggplant
2 medium Potatoes
1 Tbsp Oil
For Tempering: 1/8 tsp Mustard seeds, 1/4 tsp Cumin seeds, pinch of Asafoetida, 1/4 tsp Turmeric Powder, 1/2 tsp Red chili powder, 2 curry leaves
1 to 1 and 1/2 tbsp Roasted peanuts powder (coarse)
1 tsp Maharashtrian Masala (Goda Masala)
1 tbsp Tamarind pulp
1 tbsp Jaggery
Salt to taste
1 tbsp finely chopped coriander

Method:
1) Cut the stems of Eggplants. Cut each eggplant into 8 small pieces. Immerse them into cold water. Peel the potatoes, cut them into small cubes.
2) Heat a medium sized pan. Add oil and prepare tempering by adding mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and curry leaves. Add potato cubes and saute. Cover and cook for 2-3 minutes over medium heat.
3) Drain all the water from eggplant cubes and add it to the pan. Cover and cook for 2 minutes. Add around 1/2 cup water. Mix well and add salt, tamarind pulp, and Goda masala. Stir nicely, cover and let the potato and eggplant cook over medium-low heat. Add little water if needed. Stir occasionally.
4) Once potato and eggplant is cooked, add jaggery (Tip 2). Then add peanuts powder and boil for couple of minutes.
Serve hot with Chapati or Millet Roti (Bhakari)

Tips:
1) If you don't get small eggplants, use 1 medium Chinese eggplant.
2) Add jaggery only after potato and eggplant is cooked completely. If added before, it will take more time to cook than normal.

Spicy Potato Cauliflower Curry

Potato curry in Marathi

Time: 40 minutes
serves: 3 to 4 persons

Ingredients:
3 big potatoes, (cut into big chunks, put in the water to avoid oxidation)
Cauliflower florets, 8 to 10 medium (Frozen)
1 big onion, finely chopped
1/2 cup grated dry coconut, roasted
4 to 5 Garlic cloves, chopped
1 tsp Oil
1 Tomato, pureed
2 tsp Kanda Lasun Masala (Maharashtrian Onion-Garlic Masala Blend)
4 cups water
For tempering: 1 tbsp Oil, 1/4 tsp Mustard seeds, 1/2 tsp Cumin seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric powder, 1 tsp red chili powder, 2-3 curry leaves
Cilantro for garnishing

Method:
1) Heat a wok or pan, add 1 tsp oil, Garlic and onion. Saute until onion caramelizes. Add roasted coconut and saute for 2 minutes. Let the mixture cools down. Add 1/2 cup water and grind to a fine paste. keep aside.
2) Heat the same pan, add 1 tbsp oil and prepare tempering by adding mustard seeds, cumin seeds, asafoetida, turmeric, red chili powder, and curry leaves. Add cut potatoes after draining all the water. Do not add water along with potatoes. If you feel the potatoes are getting dry, sprinkle some water. Cook covered over medium heat for 5 to 8 minutes.
3) Once potato is half cooked, add cauliflower florets, Onion paste, tomato paste and 3 to 4 cups water. Add Kanda Lasun Masala, salt and cook covered over medium heat. It will take 20 to 25 minutes to cook
Garnish with cilantro. Serve Potato curry with Rice, Roti or Bhakari.

Aloo Pakoda

Aloo Pakoda in Marathi

Yield: approx 2 plates
Times: 20 minutes

Ingredients:
2 medium potatoes
1/2 cup Gram flour (Besan)
3 tbsp water
1 tbsp Rice flour
pinch of baking soda
1/2 tsp cumin seeds
salt to taste
Oil for deep fry

Method:
1) Peel potatoes and cut into thin round slices. For 15 minutes, soak into water. If possible, soak for 3 to 4 hours before frying Bhajjis. This will help to reduce starch in potato.
2) Meanwhile, mix gram flour and rice flour into a medium bowl. Prepare a batter by adding 3 to 4 tbsp water. There should not be any lumps in the batter. Mix nicely by adding cumin seeds, salt and soda.
3) Heat oil in a medium wok. Drain the water from potato slices. Dip potato slices into the batter and deep fry them till color turns to nice golden.
Serve hot with Garlic Chutney.
You can also make Bhajji-pav by combining Ladipav (Dinner roll), Green Chutney, Tamarind Chutney and Garlic Chutney.

Note:
1) Batter should not be thick in consistency. It will create thick coating which makes them mushy and not crispy.
2) You can also add red chili powder, 1 tbsp chopped cilantro leaves, pinch of Carom seeds for more flavor and color.
3) When you'll make the batter, You might feel that that batter wont be enough. But 1/2 cup gram flour and 1 tbsp rice flour would be enough and there will not be too much leftover batter.

Aloo Sukhi Bhaji Potato Sabzi

Batata (Aloo) Bhaji in Marathi

Serves: 2 1/2 cups (2 to 3 persons)


Ingredients:
3 medium Potatoes
For Tempering:
2 tbsp Oil, 2 pinch Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder,
1/2 tsp Urad Dal (optional)
1/2 tsp Ginger paste
4 green chilies or to taste, slit lengthwise
4-5 curry leaves
1/4 cup Cilantro, finely chopped
Salt to taste
1 tsp lemon juice (optional)
2 tbsp Cilantro for garnishing

Method:
1) Boil and peel potatoes, make small cubes (2 cm).
2) Heat oil in a nonstick pan or Kadai. Add mustard seeds, allow to crackle. Add Cumin, Asafoetida, Turmeric powder, and Urad dal.
3) Once urad dal becomes little golden in color, add ginger paste, green chilies and curry leaves. Also, add 1/4 cup Cilantro, saute for 5 to 10 seconds and add potato cubes. Mix gently with spatula. Do not mix vigorously, it could crumble the cubes.
4) Sprinkle salt to taste. Cover the pan and cook over medium low heat for 5 to 7 minutes. Stir in between. Add lemon juice and mix well. Garnish with Cilantro. Serve Potato bhaji with Puri or Chapati.

Note:
1) Adjust amount of chilies according to your taste
2) Some people like little mashed up potatoes in this sabzi. In that case, before covering pan in step 4, mash potato cubes a little and stir nicely. Then cover and cook for 5 minutes over medium heat.

Schezwan Potato

Schezwan Potato in Marathi

Serves: 4 persons (1/2 cup each)

Ingredients:
3 medium Potato (Know more - Is Potato bad for health?)
2 tsp Sesame
2 tbsp Peanuts
1/2 tsp Cumin Seeds
1/2 tsp Vinegar
1/4 tsp Soy Sauce
1 tbsp homemade Schezwan Sauce OR 2 tbsp Ching's Secret Schezwan sauce (Readymade)
4 tbsp Oil
1/2 tsp Red Chili Powder
2 Red Chilies
Salt to taste

Method:
1) Boil and peel Potatoes. Cut them into big chunks (6 pieces of each Potato). Heat 4 tbsp Oil in a medium sized frying pan, add potato cubes and let them become crispy and nicely brown from outside. When all cubes are done, transfer them to a paper towel. Sprinkle little salt and red pepper (Note 1) over Potato cubes and mix gently.
2) In the remaining Oil, add Peanuts and saute until brown in color. Immediately add cumin and sesame seeds. Stir nicely add red chilies (Note 1) and fried potatoes. mix well. Add schezwan sauce, Soy sauce and Vinegar. Turn off the heat. Mix nicely and serve hot.

Homemade Schezwan Sauce











Labels:
Schezwan Potato, Shezwan Sauce Potato

Batata Sabudana Puri (Potato Puri)

Batata Puri in Marathi

Servings: 12 puris (medium)

In India, Sabudana or Sago has a unique importance during Fasting. Khichdi, Vada, Kheer (Pudding) , Thalipith (Pancakes) made of Sabudana taste just amazing. Sabudana Vada is favorite in India, especially in Maharashtra because of its delicious taste and crispy texture.
Batata Puri (Potato Puri) is a sort of version of Sabudana Vada. But Batata Puris are more crispy than Sabudana Vada. This recipe would be a nice alternative who fasts once in a week and searching something new to try other than routine fasting food.


Ingredients:
2 Potatoes, boiled and peeled
1/2 cup Sabudana (Sago)
7 to 8 Green chilies (Thai or Indian) (Note 4)
1/4 cup Cilantro, chopped
1/2 tsp Cumin Seeds
3 tbsp roasted Peanuts powder
1 tsp Cumin Powder
1 or 2 tbsp Shingada Pith (Water Chestnut Flour)
Salt to taste
Oil for Deep frying

Method:
1) Put Sago in a medium bowl. Add water and tumble a little with hands. Remove excessive water. Then again, add water 1/2 cm above the level of Sago. Do not add more than that, otherwise Sago would become soggy and sticky. Soak for 3 to 4 hours. Cover the bowl with any plate.
2) Grind Green chilies, Cilantro, Cumin seeds and little salt to coarse mixture. Do not add water while grinding. If you don’t have grinder or the quantity is too small for grinder, then just chop green chilies and cilantro finely.
3) In a mixing bowl, grate potatoes first. Then put Chili-Cilantro mixture to it. Also add Peanuts powder, Soaked Sago, Cumin powder and Chestnut flour. Mix well and make soft dough. Taste a small portion of this dough and add little salt if needed.
4) Divide this dough to equal portion and make round balls (approx 1 1/2 inch). Heat oil on medium heat. Take a thick plastic sheet. Grease your hand and plastic sheet with little oil. Put a ball over plastic and press down with fingers and make it flat to thick Pattie. Do not make it very thin, otherwise it could break while deep frying.
5) There should not be any cracks on the edges. If any, try to adjust with hands. Make a hole in the middle of Puri (Pattie) with Index finger.
6) Deep fry flattened Pattie or Puri into hot oil. Do not flip to other side, it could break otherwise. As we are not going to flip Puris, gently push it down into Oil for few seconds when Puri gets golden color and become little firm. Do not give pressure very harshly which could break the Puri.
Fry them until they turn to golden brown color.
Serve hot and crispy Puris with Coconut or Cilantro Chutney.

Note:
1) If Puris are braking while deep frying, Then add 1 or 2 tbsp Water Chestnut flour in the dough. Knead well, make Puris and deep fry.
2) If Chestnut flour is not available and if you are not fasting, use Rice flour instead of Chestnut flour. (As Rice is generally not allowed during fast)
3) Do not soak Sabudana into hot water. It would become soggy and sticky. This could cause to break puris while deep frying.
4) Adjust the quantity of chilies according to your taste.

Labels:
Batata Puri, Aloo Puri, Upvas food, Fasting Food, Sabudana Vada

Ratale Kis - Sweet Potato Hash

Ratale Kis in Marathi

Serves : 2 to 3 persons


Ingredients:
4 1/2 cup grated Sweet Potato (approx 3 big)
1 tbsp Ghee
1/2 tsp Cumin seeds
4 Green chilies, finely chopped OR 2-3 Dried Red Chilies
1/4 cup Cilantro, finely chopped
1/2 tsp Cumin Powder
3 tbsp Roasted Peanuts Powder
salt to taste
1/2 tsp Sugar
2 tbsp Cilantro for garnishing
1 tbsp Lemon Juice
2 tbsp Scrapped Coconut (Fresh)
Grater (Use Big Hole side)

Method:
1) Wash Sweet potatoes thoroughly with water. Generally I don't peel the skin. I only remove if any black spots on the skin of Sweet Potatoes. It doesn't change the taste of the dish if you grate it with skin. But if you want, you can peel the skin and then grate it. While grating Sweet potatoes, keep ready one medium and deep bowl, half filled with cold water. When you done grating with 1/2 Sweet Potato, put the grated potato into cold water. It will help to avoid Discoloration. Finish grating with all three Sweet Potatoes.
2) Heat a wok or pan over medium heat. Add Ghee and wait until it becomes hot. Add Cumin seeds, let it crackle. Add Chilies and Cilantro. Stir for 5 to 10 seconds. Now hold handful grated Sweet potatoes in one hand and squeeze tightly and remove excessive water. Add it to the pan. Repeat the same with the rest and stir gently. Add cumin Powder and stir nicely. Do not add salt at this moment because the grated potatoes will reduce in quantity after it gets cooked. It could become salty if you add salt before its done.
3) let the Potatoes cook over medium heat. Do not cover the pan. Stir gently in between. within 6 to 7 minutes grated potatoes get shrink but they are not cooked completely. Then add salt, sugar, peanuts powder and stir well. Now cover the pan with lid and let it cook for few minutes more.
Once Ratale Kis is done Garnish with Lemon Juice, Cilantro, and freshly scrapped coconut. Serve hot with plain Yogurt.

Labels:
Ratale kis, Sweet Potato recipe, Potato hash recipe

Moong Pakoda Chat

Aloo Mungodi Chat in Marathi

serves : 2 to 3 persons

Ingredients:
:::Moong Pakoda:::
1/2 cup Green Moong Dal
3-4 Green Chilies
4 Garlic Cloves
1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1 tsp Cumin Powder
Salt to taste
Oil for deep-frying
::::Potato::::
2 Medium Potato, boiled
1 tsp Butter
Salt to taste
1 tsp Lemon Juice
::::Red Chutney::::
I dint have time to soak Red Chilies So I used following ingredients:
2 tsp Kashmiri Red Chili Powder
1 tsp Coriander Powder
2-3 tbsp Water
::::Other Ingredients::::
2 tbsp Green Chutney
1/4 cup Tamarind Chutney
2 tsp Chat Masala
1 tsp Cumin Powder
1/2 cup Yogurt
1/2 tsp Black Salt
Salt to taste
2 tbsp Cilantro, finely chopped
1/4 cup Onion, finely chopped
1/4 cup Nylon Sev
1/4 tsp Red Chili Powder

Method:
1) Keep ready Green Chutney and Tamarind Chutney. In a medium bowl, whisk Yogurt and keep aside.
2) For Moong Pakoda, soak Green Moong Dal for atleast 3 hours and drain. Grind Dal with Green chilies, Garlic Cloves, Red Chili Powder, Turmeric Powder, Cumin Powder, salt to taste. Heat Oil and drop very small balls in it. Deep fry Pakoda over medium heat.
3) Peel potato and make 1 inch cubes. Heat a pan, add 1 tsp butter. Heat should be on medium. Sprinkle little salt and stir well for about a minute. Turn off heat, add Lemon Juice and mix well.
4) In a serving plate place 8 to 10 Pakodas. Add some potato cubes over top of the Pakodas. Drizzle 2-3 tbsp Yogurt, Green chutney / Tamarind Chutney / Red Chutney to taste. Again drizzle some yogurt, sprinkle Chat Masala, Cumin Powder, Black salt, normal salt, and Red Chili Powder. Garnish with Cilantro and Nylon sev. Serve immediately as snack or appetizer.

Labels:
Mungodi Chat, Aloo Mungodi Chat, Pakoda chat, Moong Pakora Chat

Dahi Batata Puri

Dahi Batata puri in Marathi

Serves : 2 persons

Ingredients:
14 Puris of Panipuri (Click here for the Recipe)
½ cup Boiled and mashed Potatoes
½ cup Onion, finely chopped
½ cup Tomato, finely chopped
¾ cup Thick Yogurt
½ cup Tamarind Chutney
¼ cup green Chutney
Chat Masala to taste
Black salt to taste
Salt to taste
½ tsp Sugar
2 tbsp Chopped Cilantro for Garnishing

Method:
1) Take two plates; place 7 Puries in each plate. Make a medium hole at thinner side of each puri.
2) Whisk yogurt and make it smooth. Add 3-4 tbsp water and whisk again. Add little salt and sugar and mix nicely.
3) Stuff little mashed potato in each puri very carefully. Sprinkle little salt then add Onion and tomato. Now sprinkle pinch of black salt. Drizzle Tamarind Chutney and Green chutney according to your taste. Then sprinkle chat masala and add whisked Yogurt on each puri. Garnish with Cilantro. And serve immediately.

Note:
1) sprinkle little Nylon Sev according to your choice.

This is my Entry for Vegetarian Thanksgiving - Recipe Carnival

Kofta Recipe

Kofta in Marathi

Ingredients:
1 cup boiled and mashed Potato (no lumps)
1 tbsp Corn Flour / Corn Starch
¼ to ½ cup shredded Paneer
2 tbsp finely chopped Onion
10-12 Raisins
1 tbsp Cashew nuts, broken
1 Green Chili
1 tsp Butter
Oil for deep frying
Salt to taste
Click here for Kofta Curry Recipe

Method:
1) In a small saucepan, heat1 tsp butter. Sauté 2 tbsp finely chopped Onion in butter until color changes to brown. Then add finely chopped green Chili, Cashew Nuts, and Raisins; sauté. After a minute add Paneer and salt, stir for a minutes. Transfer this mixture to a bowl and let it cool down.
2) In a mixing bowl add mashed Potatoes, 1 tbsp Corn Flour and very little salt. Knead well and make medium consistency dough.
3) Divide Potato dough into 10 equal parts (each 1 inch). Take a plastic paper, grease with little oil. Put 1 ball in the middle of the plastic paper, press with hand palm. Cover it with another plastic paper and roll into a disc (3 inch).
4) Hold this disc on left palm, put 2 tsp Paneer filling in the middle. Close all the edges and make round balls. Prepare all the koftas.
5) Heat oil for deep frying. Keep the heat on medium. Deep fry koftas until Golden brown color.

Labels:
Kofta Recipe, Paneer Kofta, North Indian Kofta, Indian Curry, Kofta balls, Paneer Stuffed Potato Balls, Golden brown fried Indian Paneer

Bread Roll

Bread Roll in Marathi

Servings: 5 to 6 bread rolls

Ingredients:
5 to 6 bread slices (white bread)
1 cup small potato cubes (Boiled and peeled)
¼ cup Green Peas
¼ cup Onion, finely chopped
¼ cup Cilantro, finely chopped
½ tsp grated Ginger
2 Green chilies, finely chopped
1 tsp Garam Masala
½ tsp Amchoor Powder (Dry Mango Powder)
For Tempering: 2 tsp Oil, ½ tsp Cumin seeds, ¼ tsp Asafoetida Powder, ¼ tsp Turmeric Powder, ½ tsp Red Chili Powder
4-5 Curry leaves
Salt to taste
Oil for deep-frying


Method:
1) Boil Potato, peel and dice it. boil Green Peas.
2) Heat a wok, add Oil. Let the oil become hot. Then add Cumin seeds, Asafoetida Powder, Turmeric Powder, and Red Chili Powder. Then add Curry Leaves, green Chilies, and Ginger. Sauté for few seconds and add Cilantro. Add Onion and little salt. Let the Onion become translucent.
3) Once Onion is done, add Green Peas and Potato. Stir well. Add Garam Masala, Amchoor Powder. Mix well. Add salt and Chili Powder if needed. Let the stuffing cool down.
4) Now remove the edges of bread. Hold one bread slice as shown in the picture. Sprinkle little water all over the slice. Remove excessive water by squeezing bread slice gently with both hand palms. Do not sprinkle lot of water, it will make bread slice mushy and very difficult to handle.




5) Place 1 or 1 ½ tbsp stuffing on the bread. Fold up and cover the stuffing with damp bread as shown in the picture. If there are any cracks on the cover, the oil will go inside the roll while deep-frying and make the roll too oily. To avoid this, wrap the stuffing completely with bread slice.
6) Heat Oil over medium heat. Deep fry these rolls to Golden brown.
Serve hot with Tomato Sauce.

Note:
1) You can make your choice of Stuffing in any combination.


Labels:
bread roll, veg bread roll, easy bread roll recipe, stuffed bread rolls

-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

The Genies Return!

My Dear Blogger Friend Madhavi passed me the Magic lamp ! Thanks Madhavi..

Alakazam!

The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere.

And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere. We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!

* Start Copy Here*

1. Add your site(s) to the list once you have received the Magic Lamp of Luck.

2. Pass on the Magic Lamp of Luck to as many people as you like. After all, everyone needs some good luck!

3. Leave a comment HERE once you’ve passed on the Magic Lamp of Luck. Once the Genie King and Genie Princess have visited your site to make sure your links are complete and proper, you will then be added to the Master List.

4. To ensure everyone receives equal link benefit, please UPDATE your list regularly!

1-Mariuca 2-First Time Dad 3-Mariuca's Perfume Gallery 4-Emila's Illustrated Blog 5-The Other Side of Emila 6-My Sweet Escape 7-Bay Head Blog 8-Roxiticus Desperate Housewives 9-LadyJava's Lounge 10-Petty Ramblings of a Petty Queen 11-The Real Deal 12-Pinay Mommy Online 13-Perpustakaan 14-LadyJava Life's Pages 15-Make Money Online 16-Cat Tales 17-LadyJava's Food Paradise 18-Being Woman 19-Spicybug 20-Biz-N-Honey 21-Aeirin's Collections 22-Sasha Says 23-Project Heavy Traffic 24-Picture Clusters 25-My Wanderings 26-Maiylah's Snippets 27-Moments of Colours 28-Life Quest 29-BigMoneyList 30-The Best Parts 31-Morphed 32-Buhay Pinoy 33-Galatayo 34-Blogging Tips 35-Apples Of The Eyes 36-My Own Utopia 37-Sasha's Corner 38-Under One Roof 39-Say Cheese 40-A Great Pleasure 41-A Life in Bloom 42-Because Life is a Blessing 43-Digiscraptology 44-Xixi 45-Ode to Adrienne 46-CrankyDave 47-Simple Life 48-Dew Drops 49-The Journey 50-Mastering Your PC 51-Day Break 52-A Little Girl Talk 53-Mom Knows Everything 54-Day to Day 55-1 of a Kind Wis 56-It's a woman's world! 57-Breather 58-Photo Hook 59-Letterbox 60-Asian Mutt International 61-Dream Doe Philosophy 62-MommyAlehs Up-Close And Personal 63-Livin' the Life! 64-Restnrileks 65-English Corner 66-English Grammar 67-Bodybuilding & Fitness 68-Everything you need 69-One Stop Games 70-Blockbluster Movie Trailers 71-Bodybuilding & Human Growth Hormone 72-World of Tennis 73-Men's Health & Tips 74-Internet Marketing Strategy & Tips 75-Latest Technology 76-Tentang Binaraga 77-Berita Seputar Selebriti 78-Panduan Kesehatan 79-Insurance For You 80-Crissy's Zone 81-Crissy's Library 82-Crissy's Haven 83-sHeNzEe's wOrLd 84-Voice Of The Spirit 85-Best Cuisine Recipes 86-Stand My Ground 87-SeeNRead 88-This Is A Miracle 89-I AM KCAT 90-Traipsey Turvey 91-GBeX & DOm 92-Spun By A Seanachie 93-ISL Family 94-D' Cooking Mudra 95-'Story' the Great 96-UmmiRosma 97-Munirah Abd 98-Atie 99-Hit-or-Miss 100-Twisted Sister 101-Laketrees Artist 102-Blessed Sanctuary 103-Comedy Plus 104-Blogging By Sandee 105-Living Life to the Fullest 106-Speech-Less 107-Happy Life 108-My Discoveries 109-Strangely Out Of Place 110-Rooms of My Heart 111-The Paper Vision 112-Luxurious Retreats 113-Reef 114-Weekend Snapshot 115-Blessie's Finds 116-Confessions of An Army Wife 117-My Pooch Life 118-Five Martini Lunch 119-TIPS FROM THE TRAILER 120-PoeARTica 121-STAY AT HOME MOM 122-Rantings of a Woman 123-Sjtl's Weblog 124-Turn-u-Off 125-My World in My Own Word 126-Shawie 127-A New Saga 128-Janeth Vicy's Life Journey 129-Simple Reveries 130-Berry Blog 131-Touts4u 132-My So Called Life 133-La Vida es Hermosa 134-Speedcat Hollydale Page 135-mangosteenskin 136-Choc Mint Girl 137-Of Colors And Styles 138-Pinaymama's Diary 139-My Life's Rollercoaster Ride 140-My Life...My Journey! 141-Bonoriau 142-Jenny and Belle 143-Read My Mind 144-A Sweet Taste Of Life 145-Shopping Blog 146-Precious Moments 147-Feydakin 148-Hot Shit Form Here 149-A Mother's Simple Thoughts 150-Daily Ramblings Rendezvous 151-Miss Moneypenny's Comical Posts Undercover 152-My Precious Niche 153-Fun|Fierce|Fabulous 154-Colorful World of Shiela 155-Me,myself+2 156-Ozzy's Mom 157-Let's talk about MJ 158-Great people make us feel we can become great 159-A Family Man 160-Just the way it is... 161-In Depth 162-Attitude, the ULTIMATE POWER 163-Are You Grateful? 164-Complain Complain Complain 165-My Little Black Pot 166-Notes By Marvic 167-Aku Pelukis 168-Jiwasintetik 169-Foster Me Up 170-Life: Thoughts & Inspirations 171-The Callalily Space 172-Mommyhood and Me 173-Bits and Pieces 174-La Place de Cherie 175-Through The Rain 176-Blogfixes 177-New England Lighthouse Treasures 178-Chez Francine 179-Tsinay 180-Hailey's Domain 181-Hailey's Beats and Bits 182-My So-Called Life 183-PinayWAHM 184-Rusin Roundup 185-Sweet Temptation 186-Lynn's Chic Spot 187-Kai Kriye 188-LiLo n StiTcH 189-Lights and Shade 190-Easycrafts 191-Ideasmoney 192-My creations 193-Sukanya-hobbiesandcrafts 194-My Kraft 195-Adam: @geNda | iNsPiRaSi 196-The Working Mom 197-My Touch Of Heaven 198-Her Name is N.O.Y. 199-Fida Abbott 200-Hesitant Wife's Blog 201-Blogging For Fun 202-Paint Your Life 203-Spicybugz World 204-Colin From Life 205-Ramblings of The Phat 206-AngelBaby from Your Caring Angels 207-Creative Saga 208-Indian Khana 209-Me and My Kitchen 210-Mom's Recipies 211-Mom's Cooking 212-Cooking Station 213-Simple Indian Food 214-Rekha's Kitchen 215-SuperNova & SweetPain 216-My Sweet Haven 217-scrapbook newbie 218-Miyyah@Kertas 219-funfliffy 220-AyangLina 221-A Room of Crazy Scrapper 222-srikars kitchen 223-Purva's Daawat 224-Recipe Center 225-Veg Inspirations 226-Little Mermaid 227-Meendum Santhipoom 228-Ranji's kitchen corner 229-En Vittu Virundhu 230-What's on the menu? 231-Dancing in Midlife Tune 232-Meme Me 233-Tasty treats 234-Mummy Diaries 235-notyet100hub 236-Jujubs Creative Corner 237-Crafts and Cooking 238-As Long As I Can Dream 239-A Walk To Remember 240-Empty Streets 241-The time has come 242-Momhood Moments 243-Life is too short to be ordinary 244-Mistress of Spices 245-From the Kitchen 246-Bhawana 247-Easy Cooking 248-Vegetarian Medley 249-Homecooked 250- The Painted Veil 251-Natural Remedies at Home 252-Vaidehi 253-Send Chocolate 254-YOU Next!

I would like to pass this Magic Lamp to -

http://asankhana.blogspot.com : Notyet100
http://purvasdaawat.blogspot.com : Purva Desai
http://tumyumtreats.blogspot.com : Sunshinemom
http://delhibelle.blogspot.com : Rashmi
http://vadanikavalgheta.blogspot.com : Mints

Maharashtrian Potato bhaji

Upavasachi batata Bhaji (Potato curry for Fasting) in Marathi

This Bhaji (sabzi) is very easy to make, very delicious. We generally make this on Fast.


Ingredients:
2 cup potato cubes (boiled and peeled)
1 tsp Ghee
½ tsp Cumin seeds
3-4 green Chilies
2 tbsp Peanuts powder
1 tsp Lemon Juice
½ to 1 tsp Sugar
Salt to taste


Method:
1) First, boil and Peel potatoes. Make medium cubes.
2) Heat a wok, and then add 1 tsp ghee. Let the Ghee become hot, add cumin seeds and chopped green chilies. Add potato cubes. Stir on medium heat.
3) Add peanuts powder, salt and Sugar to taste. Stir well and cover with lid, let it cook for 2-3 minutes. After 2-3 minutes, add Lemon juice. Mix well.

Note:
Add fresh grated coconut to enhance the taste

Labels:
Maharashtrian Recipe, upvas recipe, fasting recipe, batata bhaji, Potato Bhaji, Potato Sabji

Sweet Potato Roti

Ratale Poli

Ingredients:
2 cup Sweet Potato cubes (Peeled)
1 cup grated Jaggery
Whole-wheat flour
2 tbsp oil
Ghee


Method:
1) Add 1 ltr water in pressure cooker. Put sweet Potato cubes in Pressure cooker’s container. Cover the container with any Steel plate as we only want to cook sweet potatoes on steam. Pressure cook sweet Potato cubes to 3 whistles. Let pressure cooker cool down for 10-15 minutes
2) Open the lid of pressure cooker. Add grated jaggery to steamed cubes, and mix well with spoon. Mash all cubes properly. The mixture should be thin in consistency and without any lumps.
3) Add whole-wheat flour to the mixture. Add it spoon by spoon, and make medium consistency dough. Put 2 tbsp oil while kneading. Put this dough in a bowl and cover it for 20 minutes.
4) After 20 minutes divide the dough into 2-inch balls. sprinkle little flour on board. Roll the dough ball with roller pin and make Rotis. Heat a Tawa and place rolled roti on it. Drizzle little ghee and cook both sides.
Serve hot. This Rotis will remain fresh for 3-4 days.

Note:
1) If you want more sweetness to roti, add 1¼ cup Jaggery instead of 1 cup.
Labels:
Ratale poli, sweet potato recipe, ratale

Matar Batata Karanji

Matar Batata Karanji in Marathi

Potato & Peas stuffed Pastry
Servings : Around 20 small Karanjis

Ingredients:
For Cover:
1 cup Maida (All purpose Flour)
1 & half tbsp Semolina
2-3 tbsp Vegetable Oil
Salt to taste
Stuffing
1 & half cup Green peas
2 medium Potatoes
2-3 green chilies (Indian)
For Tempering:
3 tbsp Oil, 1/2 tsp Cumin seeds, pinch of Asafoetida, 1/2 tsp Turmeric Powder
3-4 curry leaves, crushed
2 Garlic flakes finely chopped
1/2 tsp Black pepper powder
Salt to taste
Oil for deep frying

Method:
1) In a mixing bowl mix semolina and Maida. In a small pan heat 2-3 tbsp oil to high temperature and pour in maida. Add salt to taste. Add water and make tight dough. Cover it till the stuffing gets ready.
2) Peel potatoes and cut into small cubes. Heat 3-4 tbsp oil in a nonstick frying pan. Add cumin seeds, pinch of asafoetida, 1/2 tsp turmeric powder and curry leaves. Then add chopped garlic and chilies. Fry for few seconds. Turn the heat on medium, add potato cubes. Add salt to taste. Cover for 2-3 minutes. Give a nice stir. Then add peas and sauté. Cover the pan with lid to trap the steam and let potatoes and peas cook. Stir in between. This stuffing should be dry. So don’t add water. If it becomes sticky, it could affect the karanji's taste.
3) Once the stuffing is ready, add black pepper powder and mash with the masher.
4) Now we are going to make karanjis. Divide dough into 1 inch small balls. Roll it to a puri. On the half area of circle, place 1 tbsp stuffing. Don’t put stuffing on the edges. Cover the stuffing with other half circle area and make half moon shape. Press the edges and cut excessive dough with cutter.
5) Deep fry karanjis into oil. Enjoy these tasty karanjis with Tomato ketchup, Tamarind Chutney or green chutney.

Labels:
Maharashtrian, Potato snacks, Fritter recipe, Karanji Recipe, Gujia Recipe