Jun 28, 2011

Mix vegetables in a gravy ( Gajbaje )

This dish is specially prepared during Ashadekadashi.

Ingredients :

Taro leaves / terepaan / Kesuvinele - 25 to 30
Jackfruit seeds - 10 to 15
Magge /  Sowtekai / A variety of cucumber - 1 ( cut into small cube pieces )
Breadfruit / Jeevkadgi / Jeegujje - 1
Bamboo shoots / Keerlu ( cut into 1 inch pieces ) - 15 pieces
Yam / Soornu / Suvarnagedde - 1 small ( cut into small cubes pieces )
Hogplum / Ambado / Amtekai - 3 to 4 or Tamarind pulp - 1 1/2 spoon ( IF HOGPLUM IS NOT AVAILABLE TAMARIND PULP IS USED.DO NOT USE BOTH )
Beans - 10 to 15 ( cut into 1 inch pieces )
Grated coconut - 2 cup
Fried red chillies - 10
Urad dal - 1 tsp
Methi  / Fenugreek seeds - 1/2 tsp
Curry leaves - 1 to 2 strips
Mustard seeds / sasive - 1 tsp
Oil - 2 tbsp
Salt - To taste

Method :

Slowly make a roll of each taro leaf, twist the 2 ends of the leaf and tie a knot ( it is called Ganti in konkani ).
Pressure cook the leaf spirals ( ganti ) till 2 whitles.
Cook magge and breadfruit together for 15 minutes.
Cook bamboo shoots,yam,beans and jackfruit seeds together for 20 minutes.
Fry urad dal. Grind tamarind ( only if used instead of hogplums ) ,grated coconut,fried red chillies into a smooth paste. Before removing the masala add fried urad dal and grind again.Keep aside.
MIx all the vegetables and leaf spirals in a large vessel. Add the hogplums to it and cook. Add the prepared masala,salt and cook again for few minutes.
In a seasoning laddle put oil. Add mustard seeds to it. When it starts spluttering, add curry leaves and methi seeds to it. Add the seasoning to the curry and mix.
Serve hot with white rice.

Jun 12, 2011


Ingredients :

White Rice - 1 cup
Boiled Rice - 1 cup
Urad dal - 1/4 cup
Toor dal - 1/2 cup
Ginger - 1 tsp
Fenugreek seeds ( Methi ) - 1 tsp
Onion ( chopped ) - 3/4 cup
Coriander leaves - 1 tbsp,
grated carrot - 1 cup

Green chillies ( chopped ) - 1 tsp

Method :

Soak white rice, boiled rice, urad dal, toor dal, methi for 5 hours. Grind it to very smooth batter. Mix salt and keep overnight. Mix onion, coriander leaves, green chillies, ginger together in a bowl.
Heat the dosa tawa. Spread a thick dosa. Sprinkle a tablespoon of chopped onion and other ingredient mix on top of the spread dosa. Cook on medium flame by closing the lid for sometime. Turn over the other side of dosa and cook for a minute.

Stuffed Bread Pakoda


4-5 medium size boiled potatoes
1 green chili, finely chopped
2 tbsp finely chopped cilantro/coriander leaves
mint -corriander chutney- 1 cup ( optional )
1/4 tsp red chili powder
1 tsp cumin powder

For the outer crisp coating:
3 cups besan (chick pea flour/gram flour)
a pinch of hing
1/4 tsp red chili powder
1/4 tsp garam masala powder
1/2 tsp ajwain – carom seeds
hot oil - Few drops


Boil potatoes well and peel them. Mash the potatoes when they are still warm.Add the coriander leaves, green chili, red chili powder, cumin powder, salt to the mashed potatoes.Mix evenly. Check the seasonings and adjust accordingly. Keep aside.
In a bowl, take the besan (chick pea flour/gram flour).Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.Add around 1/2 cup water and mix. The batter should not be very thick nor too thin.Add a few drops of hot oil to the batter and mix well.Keep the batter aside.
Heat oil in deep-frying kadai.slice the bread into triangle or rectangle slices. Take a teaspoon of the mint-coriander chutney and apply it evenly on the slice of bread.Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.Cover the potato stuffed slice with another slice. Slightly press the sandwich. Take it and dip in the besan batter.Coat the stuffed bread sandwich evenly with the besan batter ( not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break ).Fry the bread pakoras on a medium flame till they are crisp and golden brown.Drain on a tissue.Serve hot with tomato sauce or chilly sauce.

Jun 1, 2011

Makai Paneer

Ingredients :

Paneer cubes - 200 gms
Babycorn - 20 ( chopped into 1/2 inch pieces )
Cashewnut paste - 1 tbsp
Onion - 2 ( chopped into long thin pieces )
Tomato - 1 ( chopped into small cubes )
Ginger-Garlic paste - 2 tbsp
Cumin ( Jeera ) - 1/4 tsp
Capsicum - 1 ( chopped into 1/2 inch pieces )
Green chilly - 2 ( finely chopped )
Salt - to taste
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Kashmiri Red Chilly powder -  1/2 tsp
Coriander leaves - to garnish

Method :

Fry paneer cubes till light brown and keep aside.
Soak cashewnuts in warm water for 20 minutes and then grind into fine paste.
Heat oil in a kadai,saute cumin seeds. Add chopped onions, green chilly, ginger-garlic paste and fry till brown in colour.
Add all masala powders ( red chilly powder, turmeric powder and coriander powder ) and chopped tomato. Fry till it gets seperated from oil. Add paneer cubes, babycorn pieces, chopped capsicum, cashewnut paste and salt to taste. Mix well. Add little amount of water and boil for 3 minutes until gravy is done. Garnish with coriander leaves. Serve hot with chapatis or as a side-dish.