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Valpapdi Bhaji in Marathi
Time: 30 minutes
Makes: 4 servings
Ingredients:
1 lb Valpapdi beans (I used round valpapdi)
For tempering:- 2 tsp oil, 2 pinches mustard seeds, 2 pinches cumin seeds, 1/4 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry-leaves
2 tbsp fresh coconut, scraped
1 tbsp roasted peanuts powder (optional)
1 tsp Goda Masala (optional)
2 Kokum pieces
1 tbsp jaggery or to taste
Salt to taste
Method:
1) Wash and string valpapdli beans. Cut them into 1 cm pieces.
2) Heat oil in a kadai. Add mustard seeds, cumin seeds, hing, turmeric powder, red chili powder and curry leaves.
3) Add chopped valpapdi and stir for 2 minutes. Add salt, kokum and around 1/2 cup of water. Mix, cover and cook for 5 minutes over medium-high heat. Do not let the sabzi become dry. So add little water if required.
4) Cook till valpapdi becomes soft (about 10-12 minutes). Add coconut, goda masala, jaggery and peanuts powder. Cook uncovered for 2-3 minutes. (This bhaji tastes better if it has slightly juicy consistency)
Tips:
1) Valpapdi has its own nice earthy flavor. Some people like to enjoy it without any spices. Therefore, Goda masala is optional. Also, you may add other spice blend like, garam masala, kitchen king masala etc.
Vegetable Kabab in Marathi
Time: 40 minutes
Servings: 4 to 5
Ingredients:
3 medium potatoes, boiled
1 Large carrot, grated
French beans 10 No., finely chopped
1/4 cup bell pepper, finely chopped
1/4 cup peas, boiled
1/4 cup sweet corn, boiled
2 tbsp Cilantro, finely chopped
1 tbsp Corn starch
2 tsp ginger-garlic paste
1.5 tsp garam masala
1 tsp kashmiri red chili powder
1 tbsp green chili paste
Salt to taste
2 to 3 tbsp Oil for Roasting Kabab
4-5 long Skewers
Method:
1) Take a nonstick pan. Add 1 tsp oil. Add ginger garlic paste, french beans and carrot. Cook the vegetables covered for 2-3 minutes over medium heat.
2) In a small bowl, mix together corn starch and 2 tbsp water. Add this mixture to the pan. Mix well and cover. Let it cook for few minutes.
3) Add salt, peas and sweet corn. Cook for 3-4 minutes and then turn the heat off.
4) Mash the potatoes into a bowl. Add cilantro, red chili powder, green chili paste salt and cooked vegetable mixture. Mix nicely and divide into 4 to 5 equal portions.
5) Take one portion of mixture and press around a skewer to give a cylindrical shape. Likewise prepare rest of the kababs. brush all the kababs with some oil.
6) Heat a nonstick tawa. Roast all the kababs over medium heat, turning after each 2-3 minutes. Let kababs become little crisp on the outside.
Serve hot with Onion, tomato slices. Drizzle some lemon juice and sprinkle little salt over onion.
Watermelon Juice in Marathi
Time: 5 to 7 minutes
Makes: 3 servings
Ingredients:
3 cup watermelon cubes, deseeded
1/2 cup orange juice or to taste
1/4 tsp black salt
1/2 tsp ginger, finely chopped
ice (optional)
Method:
1) Add watermelon, orange juice, black salt and ginger to the blender. Blend till nice and smooth.
Add ice cubes in each serving glass. Pour prepared juice and serve.
Tips:
1) You may add small chunks of watermelon while serving.
Upasachi Bhajani in Marathi
Time: 30 to 40 minutes
Yield: 300 grams
Ingredients:
100 grams Sabudana (sago)
150 grams Vari Tandul (bhagar/ samo rice)
100 gram Rajgira
1 tsp cumin seeds
Method:
1) Dry roast sabudana over low heat until it turns light pink
2) Dry Roast vari tandul over low heat until it color becomes pinkish.
3) Also dry roast Rajgira over low heat till light pink.
4) Mix them together. Add cumin seeds. Grind to fine powder.
Tips:
1) Apply 1/2 tsp ghee to sabudana to avoid sticking while roasting.
2) Do not roast ingredients till becomes dark. The flour blend won’t taste good.
3) Do not roast cumin seeds. Add them raw.
4) You may change proportion of ingredients. Quantity of sabudana can be reduced and amount of Rajgira or/and vari tandul can be increased by a little(around 200 grams).
Ukadpendi in Marathi
Time: 15 minutes
Serves: 2 persons
Ingredients:
1/2 cup Wheat flour (coarse)
3 tbsp oil
1/4 cup onion, finely chopped
4 to 5 curry leaves
For tempering:- pinch of mustard seeds, 1/4 tsp hing, 1/8 tsp turmeric, 2 dried red chilies
1/2 cup plain sour yogurt, well beaten
1/4 cup water (tip 1)
Salt to taste
Method:
1) Heat 2 tbsp oil into a pan. Roast wheat flour over medium heat. Roast till color changes to light pink (around 5 minutes). Transfer roasted flour to a bowl.
2) In that same pan, add 1 tbsp oil. Add mustard seeds, hing, turmeric powder, red chilies and curry leaves. Saute for few seconds and add onion. Mix well, add salt and cook onion till translucent.
3) Add roasted flour. Mix nicely for couple of minutes. Mix yogurt and water. Stir well and add to the pan. Stir vigorously as the mixture will become doughy. So, act quickly to avoid lumps. Cover the pan and steam cook over low heat for few minutes.
Garnish with cilantro and serve hot.
Tips:
1) Amount of water depends on what consistency you want the ukad to be. Above water quantity is good for doughy consistency. For little loose and soft consistency add some more water.
2) Usually ukad is kneaded with little oil and then served in a ball shape. To knead the ukad, transfer hot ukad into a big plate. Drizzle couple tbsp of oil and knead while ukad is hot (Use pastel or base of mortar to avoid burning hands). Serve immediately.
3) Instead of Red chilies, green chilies or red chili powder can be used.
4) Onion is optional. But, it tastes good in this dish. Garlic can be used instead of onion. Also, green peas, carrot pieces, soaked matki may be added according to your preference.
5) Rice flour, besan or jowar flour can be used instead of wheat flour. Follow the same method. Or mixture of different flours may also work.
Veg Kolhapuri in Marathi
Time: 40 minutes
Serves: 4 Persons
Ingredients:
1/2 cup Carrot, medium cubes
3/4 cup potato, medium cubes (Peel and then cut)
1/2 cup Cauliflower, medium florets (I used frozen) (Tip)
1/2 cup Green peas, (I used frozen)
1/4 cup french beans, 1 inch pieces
1/2 cup onion, finely chopped
1 cup tomato, finely choppedhttp://www.blogger.com/img/blank.gif
1/2 inch ginger, finely chopped
4 to 6 big garlic cloves
1 to 1.5 tbsp Kashmiri red chili powder (Tip 3 and 5)
2 tsp red chili powder (cayenne)
1/4 tsp turmeric powder
6 tbsp oil
2 tbsp Kolhapuri Masala
2 tbsp fried cashewnuts
other spices:
1/4 tsp cardamom powder
2 pinches clove powder
1/2 tbsp fennel seeds powder (Saunf)
1/2 tsp cinnamon powder
1 pinch nutmeg powder
salt to taste
Method:
1) Heat 2 tbsp oil in a kadai. Saute ginger garlic. Add onion and fry till color changes to pink. Add red chili powder and tomato. Sprinkle some salt and cook till tomato becomes mushy. Remove kadai from heat and let this mixture cool down. Then grind to a fine puree by adding some water.
2) Use the same kadai and heat around 3 tbsp oil. Keep the flame on medium. Add turmeric and 1/2 tsp kashmiri red chili powder. Immediately add potato and french beans. Mix well and cook covered for 2-3 minutes. Stir couple of times in between to prevent burning. Now turn the heat from medium to high. Add onion-tomato puree. Stir well and add some water (about 1/2 cup)
3) Once gravy starts boiling, add kolhapuri masala, fennel seeds powder, clove powder, cinnamon powder, cardamom powder, and salt to taste. Also, add carrots, peas and cauliflower. Cover the kadai and simmer over medium heat for atleast 10 minutes or till veggies get cooked.
In a small tadka pan, heat 1 tbsp oil. Add 1 tbsp kashmiri red chili powder and immediately (Tip) pour it over the prepared vegetable curry.
Stir well and serve hot. Garnish with fried cashews.
Tips:
1) This curry should be enough spicy. However, adjust the amount of red chili powder to give required heat.
2) Kashmiri Red chili powder gives very nice bright red color to the curry. That's why, Kashmiri chili powder has been used for color and normal red chili powder (cayenne) has been used for spiciness.
3) Tadka given at the end is completely optional. This tadka gives reddish shimmery touch to the dish. Another important thing is after adding Kashmiri chili powder to hot oil, pour this tadka immediately. Otherwise chili powder will get burn.
4) Spices given under 'other spices' look very little in quantity but collectively they give light pleasant flavor to the curry. According to preference, adjust the amount of spices.
5) Kashmiri red chili powder gives nice bright red color and flavor to the curry. If its unavailable, use pinch of edible red color.
Microwave Upma in marathi
Time: 20 minutes
Servings: 2 to 3
Ingredients:
3/4 cup Sooji (Rava, Semolina)
1 to 2 tbsp Ghee
For Tempering - 1 tbsp Ghee, pinch of mustard seeds, 1/4 tsp cumin seeds, 1/2 tsp Urad Dal, pinch of Hing, 3 green chilies, 4-5 curry leaves, 1/4 tsp Ginger grated
1/2 cup onion, finely chopped
1/4 cup Green Peas (Optional)
1/2 cup Tomato, finely chopped (Optional)
Salt and sugar to taste
1 tbsp Ghee (Optional)
Cilantro, Lemon, fresh coconut for garnishing
Microwave safe glass bowl with glass lid
Method:
1) Roasting Semolina (Roast it in a microwave safe plate)
3/4 cup Rava :- 1.30 min + 1.30 min + 1 min + 1 min = Total 5 minutes
2) Tempering (Use a big glass bowl which has lid)
Heat the ghee:- 1.30 min
Add mustard seeds, cumin seeds, urad dal :- 1.30 to 2 mins - Stir once in between
Add asafoetida, green chilies, curry leaves, ginger - High Power :- 30 to 40 seconds
3) Cooking Onion, Tomato
Add finely chopped onion :- 1.30 min + 1.30 min + 1 min + 1 more min if needed = Total 4 to 5 mins - Stir once or twice in between
Add Tomato, green peas :- 1.30 min + 1.30 min - stir once in between
Add 1 and 1/4 cup water, salt and sugar to taste - Mix :- 1 min
4) Upma
Add roasted semolina, mix - Cover the container :- 2 mins + 2 min - Stir once in between and also add some ghee.
Keep the upma covered for 3 to 4 minutes before serving.
Tips:
1) Every microwave's power differs a little bit. So the time given in the above recipe may vary by a minute.
2) Ghee can be substitute with oil. However, ghee makes the upma more delicious.
3) Add cashews according to the availability and choice.
4) Upma will be ready to eat within 20-22 minutes if the time utilized properly. Chop onion, tomato, chilies while microwaving sooji.
5) In first 3 steps keep the glass bowl uncovered. In 4th step cover the bowl with lid
Vermicelli (Sevai) upma in Marathi
Serves: 2 persons
Time: 15 minutes
Ingredients:
1 and 1/2 cup Vermicelli (I used Bombino Sevai)
1 cup Water, hot water.
1 tbsp Ghee
For tempering: Pinch of Mustard seeds, 1/4 tsp Cumin seeds, pinch of asafoetida,
2 to 3 green chilies, chopped
3 to 4 curry leaves
1/4 cup carrot, small cubes
1/4 cup Green peas, frozen
2 tbsp Fried peanuts/ roasted peanuts
Salt to taste
1/2 tsp Sugar
Cilantro for garnishing
Method:
1) Heat ghee in a pan. Roast vermicelli over medium heat until golden in color.
2) Remove the roasted vermicelli from the pan. Prepare the tadka by using the leftover ghee after roasting vermicelli. Add mustard seeds and let them crackle. Then add cumin seeds, asafoetida, green chilies and curry leaves.
3) Add carrot cubes and green peas. Cover the pan and cook them for few minutes over medium heat.
4) Add fried peanuts and roasted vermicelli. Saute for a minute. Keep the flame over medium low heat.
5) Add half of the hot water. Mix, add salt and sugar to taste. Cover the pan, let the vermicelli cook and absorbs the water. Add more water and cook the vermicelli nicely.
Garnish with cilantro and serve hot.
Vari Tandul in Marathi
Time: 10 to 15 minutes
Serves: 2 to 3 persons
This Rice goes great with Peanuts curry. Click here for the recipe
Other Related Recipes: Fasting Potato bhaaji | Other Fasting Recipes
Ingredients:
3/4 cup Samo seeds (Vari Tandul)
2 and 1/2 cup warm water
1/4 tsp Cumin seeds
1 tbsp Ghee
Salt to taste
Method:
1) Heat 1 tbsp ghee, add cumin seeds. Add samo seeds and lightly roast them.
2) Add 2 and 1/2 cup warm water, add salt to taste. Cover and cook over medium heat.
Tips:
1) You can make plain bhagar by skipping Cumin seeds.
2) To give little sour taste, add 1 piece of dry Kokum while cooking the rice.
3) To make bhagar more soft and mushy, increase the quantity of water by 1/2 to 3/4 cups.
