CABBAGE VADI

 CABBAGE VADI

One vegetable that it popular all over India is cabbage. It is called "Patta Gobhi" in Punjabi, "Bhand Ghobi" in Hindi, Khobi in Marathi and Elekosu in Kannada. There are many health benefits of cabbage as detailed in this informative slide show from WebMD. 

We make many dishes at home using cabbage. Today, I have selected some of the less commonly made but very tasty dishes of cabbage featured in this blog, like :-

• Cabbage Chutney
• Cabbage Stuffed Capsicum
• Cabbage Kheer
• Cabbage Lollipop

Today's recipe is for Cabbage Vadis, which is tasty snack from Maharashtra. I have adapted this from Patta Gobhi ki Vadi in Ray Kitchen. 

This can be had steamed, or shallow or deep fried if you want them to be more crisp. I chose to shallow fry them today. 

We enjoyed this snack with a hot cup of tea! 

Ingredients:-

• Cabbage, 250 gms or  shredded, 2 cups 
• Garlic Cloves, 7 
• Green Chillies, 3
• Ginger, 1 " piece
• Besan (Chickpea Flour), 1 cup
• Rice Flour, 2 tbsp
• Rava (Semolina), 2 tbsp
• Til (White Sesame Seeds), 1 tbsp
• Ajwain (Carom Seeds), 1/2 tsp
• Hing (Asafoetida), 1/4 tsp
• Turmeric, 1/2 tsp
• Coriander- Cumin Powder, 1 tsp
• Oil, 1 tsp
• Water, 1 tsp
• Fresh Coriander Leaves, 1/2 cup
• Cornflour, 3 tbsp
• Salt, to taste
• Oil, as required for frying + for greasing the plate 

Method:-

Wash and shred the cabbage

Finely chop the coriander leaves

In a small mixer jar, grind together garlic cloves, green chillies, and ginger to a paste without adding any water. Keep aside

Keep the shredded cabbage in a bowl and add coriander leaves and the freshly ground paste. 

To this add besan, rice flour, semolina, salt, sesame seeds, carom seeds, asafoetida, turmeric powder, and coriander-cumin powder with 1 tsp of oil

Mix thoroughly with your fingers. The cabbage will release a little water on its own. If the mixture is still too dry, add 1 tsp of water, and mix to form a soft dough

Grease a plate with oil and spread this dough evenly on to this plate

Place the plate with the dough in a steamer and cook the cabbage mixture for about 12 to 15 minutes on medium flame till it gets done

Switch off the gas, remove the plate and allow it to cool

With a knife cut the steamed cabbage to form squares (vadis) and demould them

The Cabbage Vadi can be had as they are or can be shallow fried or deep fried, if desired, to make them  more crisp

In case you can choose to fry, take a bowl with 3 tbsp of cornflour and make a slurry adding 1/4 cup of water

Dip each of the vadis in this slurry and deep fry in a kadhai or shallow fry on a tawa

Serve the Cabbage Vadi with a chutney of your choice or with Tomato Ketchup

CHAVALI MASALA

 CHAVALI MASALA

Black-eyed beans are called Chavali in Marathi, Alasande Kaalu in Kannada, and Lobia in Hindi. It is well-established that lobia has numerous health benefits. 

I make dishes using chavali quite often. Elsewhere in this blog, you will find recipes for other dishes made with chavali, such as :-

• Lobia Rassedar
• Lobia Curry
• Spicy Karamani Sundal

Today's recipe is for a yummy side dish made with Chavali that goes great with rotis. I have adapted this from Chavalichi Bhaji /Chavali Masala , a dish from Maharashtra, which I came across in Madhura's Recipes. 

When soaking the chavali, please note that 1/2 cup of chavali when soaked will grow in volume to be about 1 and 1/4 cups.

Do try this out and I am sure you will love it as much as we did. 

Ingredients:-

• Chavali, 1/2 cup
• Medium-sized Onions, finely chopped, 2
• Tomato, finely chopped, 1 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Ginger Garlic Paste, 1 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 heaped tsp
• Fresh Coconut Gratings, 1 tbsp 
• Kitchen King Masala, or Garam Masala, 1/2 tsp
• Jaggery, grated, 1 tsp, or to taste
• Salt, to taste
• Oil, 1 tbsp
• Coriander Leaves, finely chopped, 2 tbsp , for garnish 

Method:-

Wash and soak the chavali in adequate water for at least 5-6 hours or overnight

Discard the water 

Please note that 1/2 cup of chavali when soaked will grow in volume to be about 1 and 1/4 cups

Pressure cook the soaked chavali in adequate amount of fresh water,  adding a little salt, for about 2-3 whistles

When the cooker cools, remove the chavali and keep aside 

Strain the water in which the chavali was cooked. Keep aside

Heat 1 tbsp oil in a thick-bottomed kadhai and on medium heat add the mustard seeds

When they splutter add the cumin seeds and when they sizzle add the finely chopped onion and sauté for 5-6 minutes or till it turns slightly golden in colour 

To this add the finely chopped tomato, ginger garlic paste, coriander powder, chilli powder, and Kitchen King masala, and salt to taste. Mix well

Cook till the tomato becomes soft and mushy 

Now add the grated coconut and grated jaggery

Mix well and cook covered on medium heat for about 5 minutes stirring from time to time till the onions and tomato are well blended with the spices 

Next add the cooked chavali and as much of the strained water as required to get the right consistency 

Bring to a boil, reduce the heat and let it simmer for about 5 minutes 

Lastly, switch off the gas and garnish the Chavali Masala with the finely chopped coriander leaves 

Transfer to serving bowl

Serve Chavali Masala with hot rotis or rice 

GULACHA SHEERA

 GULACHA SHEERA

Today's recipe is called Gulacha Sheera and is popular in Maharashtra. Apart from loving the taste of this dessert, I like the fact that we use  jaggery to make it. Jaggery gives the dish adequate sweetness and is a more healthy option than using sugar which is normally used to make sheeras.

Over the last few years, I have consciously tried to use jaggery instead of sugar. This article in The Times of India details the benefits of jaggery over sugar in our diets. 

Elsewhere in this blog, you will find other dishes in which we use jaggery such as:-

• Peanut Sesame Ladoo
• Ponsa Polo, Jackfruit Dosa
• Godu Phovu
• Godu (Sweet) Appo 

I made this recently as neivedhya for Varamahalakshmi festival . Please try out this Gulacha Sheera and I am sure you will enjoy it! 

Ingredients:-

• Rava/ Semolina, 3/4 cup
• Jaggery, grated, 1/2 cup, or to taste
• Warm Water, 1 and 1/2 cups 
• Ghee, 2 and 1/2 tbsp
• Cashewnuts, broken into pieces, 1 tbsp
• Raisins, 1 tbsp
• Cardamoms 2-3, made into a powder

Method:-

Dissolve the grated jaggery in 1 and 1/2 cups of warm water. Heat if required for it to dissolve completely. Keep aside. 

Peel the cardamoms and crush them to a powder. Keep aside.

Heat a thick bottomed pan and on medium heat add 1/2 tbsp of ghee. Roast the broken cashewnuts till they turn slightly golden. Keep aside

Next add the raisins and fry till they puff up. Keep aside. 

In the same pan, add 1 tbsp of ghee and roast the rava on medium heat stirring constantly till it gives off a good aroma and turns slightly golden in colour

To this add the jaggery water and mix well taking care that there are no lumps

Cook till the rava gets done and the excess water gets absorbed, stirring constantly 

Now add 1 tbsp of ghee, roasted cashewnuts, roasted raisins and cardamom powder and mix well

Continue to stir till the mixture leaves the sides of the pan and forms a ball

Apply some ghee  to the insides of a bowl. Transfer the Gulacha Sheera to this bowl. 

Garnish with raisins or nuts as you wish 

METHAMBA

 METHAMBA

Children and adults alike wait eagerly for the hot summer months in India as this is the season for mangoes! There are so many different types of mangoes available and people have their own special preferences for one variety or another. 

Quite apart from the ripe mangoes, we make use of raw/green mangoes too in a wide variety of dishes.  These range from cooling drinks, different kinds of chutneys and pickles, and tarty jams and relishes. 

Besides being so tasty, raw mangoes help in the hot summer by preventing dehydration, and have numerous health benefits. 

Elsewhere in this blog you will find recipes for dishes made with raw mango such as:- 

• Maavinakayi Chitranna or Raw Mango Rice 
• Kairichi Urad Methi 
• Raw Mango Palu 
• Instant Mango Pickle

Today's recipe is from Maharashtrian cuisine. It is a sweet, hot and tangy relish called Methamba which gets its name from two ingredients Methi (Fenugreek Seeds) and Amba ( Mango). 

The Methi gives a nice flavour to the dish and you can adjust the quantity based on your individual preference. Once you make the Methamba in a larger quantity, allow it to cool. Store this in air tight containers in the refrigerator and use as required. 

We are big fans of Methamba and we simply love it! 

Ingredients:-

• Raw Mango, 1 or Chopped Raw Mango, about 1 heaped cup 
• Fenugreek (Methi) Seeds, 3/4 tsp
• Jaggery, grated, 1/2 cup or to taste
• Mustard Seeds, 1/2 tsp
• Asafoetida, (Hing) 1/8 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp 
• Salt, to taste
• Oil, 1 to 1 and 1/2 tbsp 

Method:-

Wash the raw mango, dab it dry, peel, cube and keep aside discarding the seed

Heat oil in a pan and on medium heat add the mustard seeds, when they splutter add the fenugreek seeds and sauté till they become golden brown

To this add the asafoetida and turmeric powder and sauté for a few seconds

Now add the cubed mango pieces, salt, and chilli powder, mix well and fry for 1-2 minutes

Add 1/2 cup of water and cover and cook on medium heat till the mangoes get done 

Add the grated jaggery, mix well and cook on low flame for about 5 minutes till the jaggery melts fully and blends well with the mango pieces  

Switch off the gas and transfer the Methamba to serving bowl and serve as a relish 

SHIMLA MIRCH ZHUNKA

SHIMLA MIRCH ZHUNKA

I am fond of some dishes from Maharashtrian cuisine and make them once in a while. You will therefore find elsewhere in this blog recipes for Jhunka Vadi, Kothimbir Vadi, and Hirwi Mirchi cha Thecha. 

Today's recipe is for an easy to make side dish which can be had with rotis or rice called Shimla Mirch Zhunka (also called Jhunka) made with capsicum/bellpepper and besan ( chickpea flour). This is also commonly made in North Karnataka.

I particularly like it if the capsicum stays crunchy without being overcooked.

Ingredients:-

• Shimla Mirch (Capsicum/Bellpepper), large sized, 2 or about 500 gms
• Besan ( Chickpea Flour), 3 tbsp
• Onion, finely chopped, 1
• Garlic Pods, chopped, 3-4
• Green Chilli, ( long variety), chopped, 1
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tbsp 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Hing, (Asafoetida), 1/8 tsp
• Curry Leaves, a sprig
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, finely chopped, for garnish

Method:- 

Wash the capsicum, de-seed them and chop them into 1/2 inch cubes

Heat a thick bottomed, non-stick kadhai and dry roast the besan over medium/low flame stirring continuously till it gives off a nice aroma or for about 2-3 minutes. Keep aside

Heat oil in the kadhai and when it gets hot, on medium heat add the mustard seeds and when they splutter add the cumin seeds
When the cumin seeds sizzle add the asafoetida and curry leaves and saute for 10 seconds

Next add the green chilli, onion, garlic and a pinch of salt and saute for a couple of minutes till the onion becomes translucent 

Add the cubed capsicum, salt to taste and cook for about 5 minutes

Add the spice powders (turmeric powder, chilli powder, and coriander powder) and mix well, and cook on medium flame till the capsicum gets done. Take care that the capsicum does not get overcooked or mushy. It should be cooked yet retain its crunchiness.
Now sprinkle the dry roasted besan, little by little and mix well so that it does not form any lumps
Cook, partially covered, over medium flame till the dry roasted besan gets well blended with the capsicum and spice powders
Finally garnish with finely chopped coriander leaves
Serve hot as a side dish with rice or rotis

MATAR CHI USAL

MATAR CHI USAL

At my home we are fond of Green Peas, called Matar in Hindi and in Marathi and I make dishes using them quite often. Elsewhere in this blog, you will find recipes for dishes using green peas such as Green Peas Masala, Spinach & Green Peas Rice,  and Paneer Peas Masala.

Today's recipe is from Maharashtrian cuisine and is called Matar chi Usal.  This is adapted from Green Peas Usal by Dasanna in her popular blog, Veg Recipes of India.  We had this with rotis and found it to be very tasty.

You can use fresh green peas during the season or frozen peas if they are not available. If you don't have Goda Masala which is normally used in Maharashtrian cuisine, you can substitute this with 1/2 tsp of Garam Masala.

Ingredients:

• Fresh Green Peas, 2 cups
• Mustard Seeds, 1/2 tsp
• Asafoetida, 1/8 tsp
• Turmeric Powder, 1/4 tsp
• Curry Leaves, a few
• Chilli Powder, 1/2 tsp (optional) 
• Goda Masala, 1 tsp
• Jaggery, grated, 1 tsp 
• Juice of 1/2 a Lime,
• Salt, to taste
• Oil, 1 and 1/2 to 2 tbsp

To be Ground to a Paste : 

• Coconut Gratings, 1/4 cup + a little for garnish
• Green Chillies, 3 
• Ginger, 1 " piece, roughly chopped
• Fresh Coriander Leaves, a handful
• Cumin Seeds, 1 tsp

Method:

In a mixer jar, grind together coconut gratings, green chillies, ginger, coriander leaves, and cumin seeds to a smooth paste adding 1/4 cup of water. Keep aside.
In a thick-bottomed kadhai, heat oil and when it is hot, on medium heat add the mustard seeds. When they splutter add asafoetida, turmeric powder and curry leaves and saute for a few seconds
Add the green peas and cook covered on medium heat adding about 1/4 cup of water stirring from time to time till the peas are almost done. You may add a little more water if required to cook the green peas.
Next add salt, chilli powder, goda masala and grated jaggery
Mix well and saute for a couple of minutes
Add the ground coconut-coriander paste and required amount of water and bring to a boil
Lower the flame and let it simmer for about 5 minutes till it gets a semi-solid consistency
Add the lime juice, mix well and garnish with coconut gratings and finely chopped coriander leaves
Serve hot with rotis, chapatis etc.

SHENGDANA KADHI

SHENGDANA KADHI

While living in Pune, we came across this dish called Shengdana Kadhi. I always wanted to try it out as we loved it! 

This Maharashtrian dish is basically made of groundnuts which are called Shengdana in Marathi. 

As you know apart from being so tasty, groundnuts have numerous health benefits. 

I have adapted this from the recipe for Shengdana Kadhi in my friend Vidya Baindur 's blog.

My husband and I love this Shengdana Kadhi which I make from time to time, served as an accompaniment with dishes such as  Sabudana Khichdi. 

Ingredients:

• Shengdana (Groundnuts),  1/2 cup
• Boiled Potato,  1 (cut into pieces)
• Cumin Seeds (Jeera), 1/2 tsp
• Green Chillies, chopped, 2
• Sugar, 1/2 tsp, or as per taste
• Kokum 2 or Dahi, 2 tbsp. or Buttermilk, 1/2 cup
• Salt, to taste
• Coriander Leaves, finely chopped, for garnishing

For Seasoning:-

• Ghee, 2 tsp
• Cumin Seeds (Jeera), 1/2 tsp
• Green Chillies, slit, 1
• Curry Leaves, 5-6 

Method:

Firstly, dry roast the groundnuts for a few minutes till it changes colour

Allow it to cool, de-skin it completely and powder it

In a mixer jar, grind together the roasted groundnuts powder along with boiled potato cut into pieces, jeera and chopped green chillies, with water to a fine paste 
Remove this ground paste to a vessel.  Add as much water as you would need for a kadhi.
Add sugar, salt, kokums/dahi/buttermilk, mix well and bring to a boil and switch off the gas 
In a small tadka pan, make a tadka of ghee, jeera, curry leaves, and slit green chilli
Pour this seasoning in the boiled kadhi.
Finally, garnish with finely chopped coriander leaves

Serve as accompaniment to Sabudana Khichdi 

KOTHIMBIR VADI

KOTHIMBIR VADI

This is a tasty tea time snack from Maharashtra made of coriander leaves and besan. "Kothimbir" is what coriander leaves are called in Marathi and hence the name. We in Konkani call coriander "Kothambari."

It can also serve as an accompaniment with the main meal, if you so prefer. The advantage of this is that it can also be shallow fried for people like us who generally don't deep fry our dishes, primarily to reduce our intake of oil. I must admit though that it probably tastes better when it is deep fried.

Ingredients:

• Coriander Leaves ( Dhania Patti), 2 tightly packed cups
• Besan (Gram flour), 2 cups
• Green chillies,3- 4
• Lehsun (Garlic cloves), 4
• Jeera (Cumin seeds), 1 tsp
• Haldi , (Turmeric powder), 1/4 tsp
• Til, (Sesame seeds), 1 tbsp
• Baking soda, a pinch
• Salt, to taste
• Oil, for frying

Method:
Remove the coriander leaves from their stems
Next, wash the coriander leaves in several changes of water and pat them dry.
Chop the coriander leaves fine once they are fully dried and keep aside
Grind together green chillies, garlic cloves, cumin seeds and salt to a coarse paste. Keep aside.
Add besan, baking soda, the ground chilli paste, turmeric powder and sesame seeds to the chopped coriander leaves. Mix them well.
Add water in small quantities to make this into a soft dough
Now divide the dough into two equal parts and make them into rolls of cylindrical shape
Steam these rolls in a steamer/pressure cooker for about 20 minutes without putting the weight
Remember these rolls will swell to beyond their original size as they get cooked
Check that the rolls have been fully cooked by piercing a toothpick or skewer. It should come out clean when fully cooked.
Remove the rolls and let them cool.
Slice the rolls into 1/4 inch pieces
Heat oil in a kadhai and deep fry them.
As an alternative, you can shallow fry them on a tawa as I have done,
Serve hot with ketchup or chutney