Saturday, July 31, 2010

Punjabi wadiwali Kadhi

This kadhi was suggested by the local vadi/badi seller in Amritsar. I had to try my hands as soon as I reached my kitchen.
Vadiwali Kadhi
Whisk together
1 cup yogurt
1 cup water
1 tbsp besan/chickpea flour
salt to taste
2 tsp oil/ghee
1/2 tsp mustard seeds
1/8 tsp fenugreek seeds
1/8 tsp kalonji/nigella seeds
1/4 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 tsp ginger-garlic paste
2 tbsp finely chopped onion
1 Punjabi vadi, broken into pieces
1 tbsp chopped cilantro
1 tbsp chopped fenugreek leaves
1. Whisk yogurt mixture till there are no lumps.
2. Heat oil or ghee in a heavy bottomed saucepan.
3. Add the ingredients for tempering.
4. Fry the vadi and onion till they are soft.
5. Add yogurt mixture and desired amount of water.
6. Add salt. Bring to boil.
7. Simmer for a few minutes before switching it off.
8. Garnish with cilantro or fresh methi.
Note -
1. Since the Punjabi vadis are spicy, you do not need to add chilies in this kadhi. Sometimes, I make a basic tempering of mustard seeds, asafoetida and turmeric powder and put vadis.

Thursday, July 29, 2010

Upasache Kakdiche Thalipeeth

 These days office work is getting busier. I still want to keep on blogging as it's my oasis. Let's see how far I can juggle it. Today's recipe is a simple upasache thalipeeth.

Kakdiche Upasache Thalipeeth
काकडीचे उपासाचे थालीपीठ
Cucumber flatbread
1 cup upwas bhajni
1/4 cup roasted, unsalted peanut powder/daaNyache kooT
3 baby cucumbers, grated
1/2" ginger, peeled & grated
1/2 tsp cumin seeds
salt to taste
1 - 2 green chilies, minced
1 tbsp cilantro leaves, minced (optional)

Oil/ghee for shallow frying

1. Mix all the ingredients together to make a dough. Do not use water as cucumber will have enough moisture to bind the dough.
2. Make 4  uniform balls.
3. Heat pan or griddle.
4. Using wet hands, spread the ball directly on the hot pan.
5. Using the back of wooden spoon, make 4-5 holes.
6. Drizzle some oil or ghee in the holes and around the flatbread.
7. Cover with a steel lid.
8. Flip and cook on the other side till brown spots appear.
9. Serve hot ThalipeeTH

Note -
1. Since I had garden fresh cucumbers, I didn't bother to peel them. But if the cucumbers are store bought and have waxy coating over them, do peel them.
2. Some people do not eat cilantro and oil for upwas. So make substitutions according to your choice.
3. Use rock salt/sindhav instead of salt if you wish.
4. Upasachi bhajNi is a readymade mix available. If you do not have it, you can mix the tapioca/saboodana flour, varai flour, shingada flour and rajgira flour to make your own upasachi bhajni.

Wednesday, July 28, 2010

Tondli Pandhra Vatana KuvaL - ivygourds curry

Serve this simple curry with plain rice or rice bhakri/chapati.
Tondli - Pandhara Vatana KuvaL
Ivygourds curry
1 lb ivygourds/tondli/tendli/tindora, sliced
1/2 cup cooked white peas/pandhra vatana
salt to taste
1 tsp jaggery

2 tsp oil
1/2 tsp asafoetida

Gtind to paste
1/2 cup fresh coconut
3 - 4 byadgi chilies, roasted in few drops of oil
2 tsp coriander seeds, roasted in few drops of oil
1/8 tsp fenugreek seeds, roasted in few drops of oil
1 tsp urad daal, roasted in few drops of oil

1. Heat oil in a saucepan. Add asafoetida. Add ivygourds. Saute for 5 minutes. Add 1/4 cup water. Cover with a lid. Let it cook till soft.
2. Add cooked white peas, salt & jaggery.
3. Add ground masala paste and water to adjust the consistency.
4. Bring to boil.
5. Switch the gas to low. Let it simmer.

Note -
1. Pressure cook the white peas and let them cool down completely before proceeding.
2. Adjust the consistency by adding adequate amount of water to make thick or thin curry.

Monday, July 26, 2010

Gurgutya Bhaat - Super Soft Rice

Some recipes are very down to earth simple, yet they can't be made to perfection. The flavor, taste, texture and conversation that's etched in the memory can never be achieved especially when you are trying your grandmothers' creations. Gurgutya bhaat is one such simple soft rice recipe. It needs grandmother's touch to achieve the perfection. Still, I attempted it here thinking about  my loving grandmothers.

Gurgutya Bhaat
गुरगुट्या भात
Super Soft Rice
1 cup rice
1/8 tsp fenugreek seeds
6 cups water
salt to taste

Suggested Accompaniments
Metkoot (Recipe coming soon)
Toop/Ghee/Clarified Butter

1. Soak rice & fenugreek seeds in water for at least 30 minutes. Drain.
2. Bring water to boil in a heavy bottomed saucepan. Add salt. Lower the gas.
3. Add drained rice and seeds.
4. Let it cook on a low flame till all the water is absorbed.
5. Switch off the gas. Cover tightly with a lid.

Note -
1. Rice to water ratio is intentionally kept high. However, the consistency shouldn't be watery. It should have soft porridge like texture.
2. The suggested accompaniments are actually "must have" accompaniments to enjoy this delicacy.

Saturday, July 24, 2010

Limbache Goad LoNche - Lemon Pickle (Sweet)

This pickle is generally made in the hot sun. However, I made it my aunt's way using the pressure cooker.

Limbache Goad LoNche
लिंबाचे गोड लोणचे
Sweetened key lime pickle
7 key limes, washed and dried, cut into 8 parts
2 key limes, freshly squeezed
2" ginger, peeled & diced
2/3 cup sugar (or per taste)
3 tbsp mild chili powder
1 tbsp hot chili powder (optional)
salt to taste

1. Steam 7 key limes & ginger in the pressure cooker without adding any water in the container. You still need to add the water in the base of the pressure cooker as usual.
2. Let them cool down completely.
3. Mix remaining ingredients.
4. Keep aside for 1 day.
5. Store in a ceramic container/pot.

Note -
1. Refrigerate and use within 7 days.

Friday, July 23, 2010

Kashmiri Garlic fro Katra

Kashmiri Garlic from Katra

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Tuesday, July 20, 2010

Gudiya's Lettuce Koshimbeer

Gudiya loves to help me in the kitchen. My food blogging has exposed her to many different flavors. We "play" in our kitchen too. One of her favorite "games" is "smell game". She closes her eyes and I open some spices bottles and just by smell, she has to recognize the spices. She loves this game. "Mumma, star anise! cardamom, asafoetida or hinga, cumin seeds, cinnamon, cloves, fennel seeds or badishep" - pat come the answers. She loves to knead the dough or even roll out the tiny chapatis. She loves to peel the boiled potatoes, mash them. She loves to pluck the cilantro leaves. However, her expertise is salad making. She is self-proclaimed salad chef! And her requirements are stringent. I need to keep all the chopped veggies ready and madam will assemble the salad. She loves this "job". Last time, when I had cut all the necessary veggies to make lettuce chi koshimbeer, Gudiya came to fix it. After carefully reviewing all the ingredients, she declared, "Everything looks great sous chef! however, master chef is not in mood to use lemon juice today. I need yogurt. and I am not going to add any fodNi (tempering)". Alrighty, sous chef had to keep the lemon juice away and take out the yogurt from the fridge. Gudiya's own salad recipe which was a little variation from the original one was born. She was extremely happy with her own creation. How can her proud mom not blog about it?

When I started blogging, I knew my blog will feature various recipes by my mom, dad,  mom-in-law, grandmothers, aunts, uncles, friends and relatives. I really could never imagine that my blog will also feature recipes by my daughter. Which other recipe could be more appropriate than Gudiya's Koshimbeer, to celebrate the 1000th post on my blog?

Gudiya's Lettuce Koshimbeer
1 iceberg lettuce, shredded
1 potato, boiled & peeled, cut
 1 or 2 small tomatoes, cut
1 small cucumber, peeled & cut
1/4 cup daaNyache kooT/roasted, unsalted peanut powder
salt to taste
sugar to taste
 1 cup plain yogurt

1. Mix all the ingredients and serve.

Note -
1. You can add chopped green chilies for heat/spice.

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Monday, July 19, 2010

Rajgaro-KeLa Bhakri

This is a simple flatbread made with rajgira flour. As Ashadhi Ekadashi is just around the corner, I thought of posting some farali/upwas special dishes.

Rajgaro-KeLa Bhakri
1 cup Rajgira/rajgaro flour
1 ripe banana, peeled & mashed
salt to taste
1 tsp green chili-ginger paste
1 tsp oil

1. Mix all the ingredients except oil. Knead into soft dough without adding any water.
2. Roll into 6 flatbread using more flour if needed -  for rolling.
3. Heat tawa/griddle. Roast the flatbreads using oil or ghee. Make sure that the flatbreads get brown spots on both sides.

Note -
1. If making for fasting, ghee/clarified butter is used instead of oil.
2. Gujaratis use rock salt/sindhav/saindhav instead of regular sea salt for preparing fasting food.

Sunday, July 18, 2010

Oregano Plant

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Toor Plant

I sowed some pigeon peas from the pantry. I got this toor plant. Mom boils these "toorichya shenga" - pods of the fresh pigeon peas with salt. They taste wonderful. We also use fresh toor to make ambat as well as Undhiyu to name just a few.
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Saturday, July 17, 2010

Thursday, July 15, 2010

Green Olive "Nonche" pickle

I know I have come a long way. When I came to US, I had to work on my taste buds extensively to get used to the fast food. Everyone loves Pizza Hut's Veggie lovers, right? Well, the amount of cheese oozing out of pizza and those black olives made me not eat it.:-(

I used to take off each and every olive bit, remove the cheese and then eat the remaining pizza. Well, came to know later that you could just order your portion of pizza without cheese or olives! 

Well, somewhere down the road, I started liking olives. I don't know how. I guess, my taste buds got adjusted. Now, I even eat olives from the jar! What an improvement! Those green olives in salty brine solution remind me of the midi nonche made with small raw mangoes. So I decided to make olive nonche - American Desi style.

Green Olive Nonche
Green Olive Pickle
1 can whole green olives, pitted

To make salt solution/brine
3/4 cup water
1/4 cup salt

Grind to a fine paste
1 1/2 tbsp mustard seeds
1/2 tsp fenugreek seeds
3 - 5 byadgi chilies (or per taste)
1 tbsp paprika for color
1/4 tsp asafoetida
1/2 tsp turmeric powder

Squeeze in
1 lemon

1. Rinse and drain olives. Set them aside to dry.

2. Bring water and salt to boil. Switch off the gas. Let it cool completely.
3. Grind seeds and powders very finely adding salt water as needed. You probably will not need all the salt water.
3. Mix the ground paste with dry olives.
4. Squeeze in fresh lemon. Stir well.
5. Keep aside covered for at least 1/2 a day.
6. Serve as a pickle with a typical Mangloori meal of daalitauy, sheeth (rice) and upkari.

Note -
1. I used the pitted green olives with only salt and water as the ingredients. They did not have any other preservatives. I used Lindsay Naturals brand.
2. Refrigerate the leftover pickle. Use within 2 weeks.
3. The olives were kept in sea salt and water solution. I was not sure if it was ok to use that solution to grind the masala. So I made my own brine solution - the way they make it for making the traditional nonche.

Wednesday, July 14, 2010

Kheema Pav

Generally mutton kheema/minced mutton is used for this recipe. I use chicken mince.

Kheema - Pav
Chicken Mince with bread
1 lb chicken mince/kheema, rinsed
2 tbsp. yogurt
1/2 tbsp ginger garlic paste
1/2 tsp turmeric powder
salt to taste

*Grind to a fine paste
7 Kashmiri chilies, soaked in warm water for 4 hrs, drained
1 1/2 cup roughly chopped onion
3-4 cloves garlic
1" ginger, peeled & chopped
1 tsp turmeric powder
2 tsp Punjabi garam masala (or any garam masala available)

1 tbsp oil
1 black cardamom
2 green cardamoms
3-4 cloves
2" cinnamon
1 bayleaf
1 tsp cumin seeds
*ground paste
1 tomato, roughly chopped

Suggested Accompaniment
Laadi Pav
Lemon wedges
Red onion circles, sprinkled with salt & chaat masala

0. Marinate kheema with ginger-garlic paste, turmeric powder and yogurt. Set aside.
1. Soak Kashmiri chilies in warm water for 4 hrs till they are plump. Drain. Grind along with the remaining ingredients for grinding. Set aside.
2. Heat oil in a pressure cooker or handi. Add spices. As they splutter, add the above paste. Sauté on medium flame for 15 minutes.
3. Add tomato and sauté again for 5 - 7 minutes.
4. Add chicken mince. Stir well. Add 1/4 cup water and salt to taste.
5. Pressure cook for 3-4 whistles. Let the pressure drop by its own.
6. Serve along with suggested accompaniments

Note -
1. This kheema tastes the best next day. So if possible, make it previous day and refrigerate. Serve next day after heating up thoroughly.
2. Generally mutton mince is used for this recipe.
3. Kashmiri chilies give a gorgeous red color but not the heat.

Tuesday, July 13, 2010

Alambi Fry

If you love fried prawns or kolumbi fry, chances are that you will also like this mushroom or aLambi fry. Many vegetarians in my family do not consider mushrooms as a vegetable and hence do not consume it. So if you are preparing for your vegetarian friend, make sure it's ok with them to eat mushrooms.

ALambi Fry
Fried Mushrooms
4 -5 medium sized mushrooms, sliced
salt to taste
1/2 tsp turmeric powder
1/4 tsp asafoetida
1 tsp paprika

To dredge
1 tbsp rice flour + 1 tbsp coarse semolina/rawa/sooji

Oil for deep or shallow frying

1. Clean/rinse mushrooms. Sprinkle all the ingredients till paprika. Using a few sprinkles of water, mix them so the powders coat the slices of mushrooms evenly.
2. Set aside for 10 minutes
3.Heat a pan. Add oil for shallow frying.
4. Dredge mushrooms in rice flour+semolina mixture.
5. If shallow frying, make sure to place the mushrooms in a single layer.
6. Fry till crunchy on both sides.
7. Drain the excess oil on the absorbent paper.

Note -
1. You can also deep fry these mushrooms.

Monday, July 12, 2010

Sev Biranj

I was introduced to this angel hair pasta or shevai delicacy after my marriage. I had not heard this name Sev Biranj before, though I was familiar with pulao like preparation called "Biranji" in my Konkani family. This biranj is sweetened sevai with a consistency of shira and not the kheer.

Sev Biranj
Sweetened Angel Hair Pasta
1 cup roasted seviyan/Shevai
1 tbsp ghee/clarified butter
1/2 cup sugar (more or less per taste)
1 cup milk

2 tbsp doodh masala
1/2 tsp cardamom powder
few strands of saffron

1. Heat ghee in a heavy bottomed saucepan. Stir fry seviyan for a few seconds.
2. Meanwhile bring milk to boil. Add sugar. Dissolve it.
3. Switch the gas to low. Add milk to the roasted seviyan.
4. Let it have a consistency of a porridge.
5. Switch off the gas. Add doodh masala or chopped nuts and cardamom powder and saffron.

Note -
1. Mostly the seviyan you get at the Indian stores are already roasted. So roasting in ghee for few seconds works just fine. But if they are not roasted, then after roasting in ghee, you may need to cook them a little adding water.
2. Instead of doodh masala, chopped unsalted nuts like almonds, pistachios can be used.
3. You can use the special fragrant seviyan that's available in the market.

Saturday, July 10, 2010

Moong Flour Dhokla

I watched my MIL carefully and noted down each and every step and proportions. So here it is -

Moong Flour Dhokla
Moong Flour Steamed Dumplings
1 cup moong daal flour
1/2 cup sour yogurt

1 tbsp ginger-green chilies -garlic paste
1/2 tsp turmeric powder
salt to taste
1/4 tsp asafoetida
1 tbsp sugar

Just before steaming
2 tsp oil
1/2 tsp eno fruit salt or baking soda
1 tsp lemon juice

1 tbsp oil
2 tbsp water or thin buttermilk
1/2 tsp mustard seeds
1 tsp sesame seeds
2-3 green chilies, chopped finely (optional)

2 tbsp chopped cilantro
1/4 cup fresh coconut, scraped (optional)

1. Mix moong daal flour with sour yogurt till no lumps are formed. It will have a consistency of sour cream or shrikhand.
2. Add turmeric powder, asafoetida and ginger-garlic-green chilie paste. Mix.
3. Cover and keep aside in a warm place to ferment for 7-8 hours.
4. Set steamer ready. Grease deep dishes or cooker container generously
5. Add salt and sugar to the fermented mixture.
5. Mix oil, eno fruit salt or baking soda and lemon juice.
6. Add to the fermented mixture.
7. Pour the fermented mixture to the greased container. Cover.
8. Steam on a full flame for 10 minutes. Switch the gas to medium and steam for another 15 -20 minutes.
9. Take the dhokla container out. Remove the lid. Let it cool down completely.
10. Cut into squares, diamonds or rectangles.
11. Garnish with cilantro and coconut if using.
12. Heat oil in a small saucepan. Add mustard seeds, asafoetida, chilies and sesame seeds. As they start to sizzle, switch off the gas. Pour the thin buttemilk or water.
13. Drizzle  the tempered buttermilk over the dhokla.
14. Serve with sweet tamarind chutney or green chutney of your choice.

Note -
1. If using Eno Fruit salt, use "plain". They have flavors like orange, lemon etc.
2. Eno Fruit salt is available at the Indian stores. Check the expiration date.
3. Besan or chickpea flour can be substituted instead of moong flour.
4. If you need to divide the batter in two batches, you need to divide the eno/baking soda mixture in two batches as well. Add to each batch right before steaming.

Friday, July 9, 2010

Goadi Batati

If you are a Maharashtrian, you know "Pu.La.". You have read , heard or heard about him. It's as simple as that. Pu.La. or P.L. Deshpande was a welknown writer, singer, actor, producer, music composer and much more. He was lovingly known as Maharashtra's beloved personality (Maharashtrache laadke vyaktimatva).

In one of his plays or essays, there is a reference about "Goadi Batati". & I had no idea what this goadi batati was. Even my mom or aunts didn't know about it. We had discussed among ourselves long time ago and then it was forgotten.

After making Sanjeev Kapoor's Pathare Prabhu Masala and trying phoolgobhi sambhari using the same masala, I was looking for some authentic Pathare Prabhu recipes. That's when I discovered this website. and guess what? There it was - goadi batati! I called my mom and the first sentence I uttered was - "Mom,  I found Goadi batati!" :-D Mom even got the reference! Can't wait for my mom to visit me so I can make it for her again.

Recipe Source -

Recipe Credits

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Thursday, July 8, 2010

Haldar-Ambahaldar athanu (Fresh turmeric pickle) - 2

Most of the Indian recipes need turmeric powder as one of the tempering ingredients. Even fresh turmeric is frequently used in the Indian cooking.

Haldar-Ambahaladar nu athanu -2
Fresh Turmeric pickle

4-5 pieces fresh mango ginger, peeled & grated - approx = 1/4 cup
4-5 pieces fresh turmeric, peeled & grated - approx = 1/4 cup
1 piece ginger, peeled & grated - approx = 1 tbsp
1 small raw mango, grated - approx = 1/4 cup
2 green chilies, cut into small pieces

3 tbsp - 1/4 cup sambhaar masala/Gujarati pickle masala (adjust per taste)
2 tbsp freshly squeezed lemon juice (add more to get more moisture to the pickle)

1/4 cup sesame oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp asafoeitda.
1/4 tsp fenugreek seeds

1. Rinse and completely dry all the vegetables. Once all the moisture is gone, peel and grate them. There is no need to peel the raw mango.
2. Mix all the ingredients in a ceramic or glass bowl.
3. Heat oil in a small saucepan. Add all the seeds and powders. Keep aside to cool down completely.
4. Once cooled off, add tempered oil to the pickle.
5. Stir well.
6. Serve next day.
7. Keep the leftovers in the refrigerator. Use within a week.

Note -
1. When dealing with fresh turmeric (peeling, cutting, grating), your fingers will be totally yellow.
2. This pickle has raw mango. But lemon juice is also added for getting the adequate moisture.

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Wednesday, July 7, 2010

Brun Pav

Brun Pav is as quintessential Mumbai food as Vada Pav is. Every Mumbaikar has to have a taste of this bakery delight. It's one of the many cultural phenomena that glue all the Mumbaites together.

Brun pav is not soft. It's rather hard & crusty from outside. You have to smear a dollop of maska/Amul butter/loNi - homemade white butter. You need to have a cup of hot tea to dunk it. If you are serving it as a breakfast item, you need to have a hot pot of curry - batatyacha paataL rassa boiling on your stove top. That's it. You are set to enjoy something really close to the hearts of the Mumbaikars.

For me, Brun bread transports me to my grandparents' house. Every early morning, my grandfather used to go for a morning walk by the nearby beach. While returning, he would stop at the Irani bakery to get his fresh brun. Brun Pav, loNi and a steaming hot cup of tea - that used to be his most favorite breakfast.

It is also known as kadak pav which translates to the exact description of Brun pav which is nothing but a crusty bread. In our neighborhood bakeries of Bandra, Brun bread is also known as gutli or gutli pav. I wonder if the word gutli is derived from the Marathi word - guThaLi meaning lump? I don't know for sure! But I like to ponder over such small pleasures in life!

I decided to play around the recipe of French Bread. Just like you would do for French bread, you need to keep an oven resistant bowl/tray full of water inside the oven which gives that signature crust to the bread.

Brun Pav
Crusty Bread from Mumbai
1 1/3 cup water
4 cups organic bread flour (King Arthur brand)
1 1/2 tsp salt
1 1/2 tsp bread machine's yeast

1. Add all the ingredients according to the bread machine instructions.
2. Select "Dough" Cycle
3. After the dough cycle is over, knead and make 12 circular rolls. Flatten all the rolls on top. Mark "x" on top with a knife.
4. Cover with a clean, wet kitchen towel. Set aside for 45 minutes.
5. Preheat oven to 450 F
6. Place a rectangular oven safe tray with 1/2 cup water, on the lowest rack. This step generates the steam while baking, thus creating a hard, crusty bread.
7. Spray oil on the baking tray. Place the rolls. You may need to bake in two batches.
8. Bake for 30 minutes.

Note -
1. Do not try to add more water to the tray once bread is getting baked.

Recipe Credits
The cook's encyclopedia of bread machine baking by Jennie Shapter


Tuesday, July 6, 2010

Pathare Prabhu Sambhar Masala

Not long ago, my pantry or refrigerator door was decorated with nice array of ready made pre-packaged masalas. There were some homemade masalas lovingly sent by my mom (Goda Masala), my MIL (dhana jiru, pickle masala) and some dear friends (Malvani Masala & Kolhapuri Masala). But I used to buy all those chana masala, garam masala, pani puri masala, pav bhaaji masala, chaat masala,cholay masala, meat masala - you name it. and then I started blogging. That's when I started making my own masalas. I make my masalas on a small quantity. I generally have one garam masala handy. But I do not repeat the recipe. I keep looking for the new recipes from my own recipe booklets, blogs and internet. When browsing through Sanjeev Kapoor's website, I bookmarked his "Pathare Prabhu Masala". It intrigued me.

I think, Pathare Prabhus along with Kolis and Agris are considered the original inhabitants of Mumbai. They have their own cooking heritage. I tried some of their signature dishes which came out lipsmackingly delicious. But I will write about them in my next post.

Recipe Source - Recipe&MenuId=0


Monday, July 5, 2010

Godya Valachi Amti

I still remember how we discovered this amti. My whole family had gone to Shri Ashtavinayak tour. When we returned back to Mumbai, it was late and we hadn't dined yet. So we decided to eat out. There is this restaurant called "Trupti" right opposite Plaza cinema at Dadar, Mumbai. We went in and ordered a Maharashtrian Thali. Among many delectable items, we tasted this godya vaalachi amti for the first time. Now, we do use gode vaal in our cooking and my grandmother used to make a coconut based curry with it. But this one was simpler to make as it doesn't involve any grinding. The only requirement is a good quality Goda Masala.

Godya Vaalachi Amti
गोड्या वालाची आमटी
Beans Curry
3 cups gode vaal/suri vaal, cooked
salt to taste
1 tbsp jaggery
2-3 kokum
1/2 tsp chili powder

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 sprig curry leaves
1 tbsp goda masala

2 tbsp coriander leaves, chopped
2 tbsp fresh coconut, grated

1. Pressure cook gode vaal and set aside.
2. Heat oil in a saucepan. Add mustard seeds, turmeric powder, asafoetida & curry leaves. As they splutter, add goda masala. Stir fry for 1 minute without letting the masala burn.
3. Add cooked beans along with the cooking liquid, kokum, jaggery, chili powder and salt. Add more water to get a curry consistency. Bring to boil.
4. As the curry boils, switch the gas to low. Add coconut and cilantro. Simmer for 10 minutes.

Note -
1. The curry is sweetish and has thin consistency.
2. Please do not substitute any other spice mix for goda masala.
3. 3 cups gode vaal in the ingredient list are obtained by soaking about 1 cup dry gode/surti vaal.

Sunday, July 4, 2010

God Bless America

Image from here.
Happy Independence Day, America!

Saturday, July 3, 2010

Long Eggplant

Long Eggplant

Friday, July 2, 2010

Roma Tomato Plant

Roma Tomato Plant


Thursday, July 1, 2010


Gardenia which is called Anant in Marathi


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