Bhogichi Bhaji#SundayFunday

Bhogichi Bhaji is actually  mix vegetable sabzi prepared on the occasion of Makar Sankrati in Maharashtra.  This is typical Maharashtrian style of making  winter special veggies which are available during this time.. i.e. its  made on Bhogi ( which is a day before Makar Sankranti ). This Bhaji is best eaten with Bajri Tilachi Bhakri... a classic combo. 

If some veggie is not available that does not mean you should not try this.. one can add or minus any of these veggies, like I, did not add hurda.

Ingredients
2 Medium Potatoes - cut into big cubes
2 Medium Green Brinjal/ Eggplants - cut into 4 pieces
¼ Cup Green Peas
¼ Cup Pavate/Fresh Vaal /Green Lima Beans
¼ Cup Harbhara/Fresh Green Grams
¼ Cup Fresh Groundnuts - soaked in water
1 Carrot - cut into cubes
¼ Cup Hurda / Fresh Tender Jowar
¼ Cup Fresh Tur
2 Drumsticks - cleaned and cut into big pieces
2 Green Chilles - whole
2 Medium Onions - finely chopped
1 Big Tomato - cut into fours
2 Teaspoons Red chili powder or to taste
1 Teaspoon Jaggery or Sugar
2 Tablespoon Fresh Grated Coconut
1/3 Cup Oil
1 Teaspoon Cumin Seeds
1 Teaspoon Sesame Seeds
¼ Teaspoon Asafoetida
½ Teaspoon Turmeric powder
1 Teaspoon Salt to taste

Method

In pan add oil, cumin,  sesame seeds and asafoetida immediately,   add onion and sauté till onions are translucent. Add the chilly powder and the pavate, tur, hurda, green grams, peas,  groundnuts and give it a stir , cover and cook for 3 minutes. 

Then open add the potaotes, salt and sugar or jaggery add ½ cup water and bring it to boil then cover and cook on slow flame till potates are 3/4th cook then add the brinjal, carrot, drumstick, green chillies and mix well add 1 cup water cover and cook till done.

Now add the & tomato, coconut, corinader leaves, cover and cook till tomatoes are half done (do not over cook the tomatoes).

Serve granish with coconut and  sesame seeds. 

Serve hot with Bajri  Tilachi Bhakri.

My Notes

It is slightly wet bhaji so keep in mind water requirement to avoid overcooking.  The veggies should be firm but cooked, do not make them mushy.

If  fresh groundnuts are not available then you can use dried groundnuts soak them in water and cook them till done, then use it to make the vegetable. 

Labels: Pavate, Harbhara, Groundnut, Tur, Hurda, Drumstick, Potato, Green Peas, Green Brinjal, Maharashtra, Makar Sankrati, Vegetables

For Sunday Funday we are sharing recipes using "Fresh Vegetables".

• Sneha's Recipe: Bhogichi Bhaji 
• Amy's Cooking Adventures: Cottage Cheese and Spinach Egg Bites (Green Eggs and Ham Mini Souffle) 
• Culinary Cam: Fun with Veggies and Thoughts on Real Bento 
• Karen's Kitchen Stories: Thai Cabbage Salad 
• A Day in the Life on the Farm: Vegetable Enchilada Casserole 
• Mayuri's Jikoni: Vegetable Masala Sandwich

Bajri Tilachi Bhakri#BreadBakers

Its Makar Sankranti, to celebrate this Festival try this traditional Maharashtrian flatbread, Bajri Tilachi Bhakri. Bhakris are made primarily with hot water and millet flour. It needs to add hot water to make the dough which helps in rolling out easily.

The Bajra bhakri is mainly prepared in winter especially for the festival of Makar Sankranti in Maharashtra and is served with Bhogichi Bhaji. Pearl Millet commonly known as Bajra in India. Bajra Bhakri is naturally gluten-free. A great ancient nutritious grain which is a great energy source and hence is used as a part of the meal during winters to keep the body warm.
Ingredients
2 Cups Bajra Flour / Pearl Millet Flour
¼ Cup Sesame seeds /Til Seeds
Salt to taste
1 Cup +- Hot Water
1 Teaspoon Oil

Method
In a pot add a cup of water, with salt and oil, bring this to a boil, switch off the flame, add the flour and mix in well till no dry spots of flour is seen. Cover and let it cool a little when still warm knead to a soft smooth dough. Cover and let is rest for 5 minutes. Divide the dough into equal size balls.

Meanwhile heat tawa/griddle over medium heat. Dust your rolling surface with little flour. Take one portion of dough ball and with a rolling pin, roll it into a thin flat circle, the edges with start to crack, pinch them with your fingers or take a 6" or 7" cut it into a circle.

Place the roti over the pre-heated skillet and spread a little water on the surface of the bhakri. Now sprinkle some sesame seeds on the surface and press lightly with a flat spatula, so that the seeds stick to the upper part of the roti.
Turn over the roti and cook the other side for a few more seconds. Take a cloth and press the roti on all sides it will start to puff. When cooked remove it on to wire rack, smear it with ghee.

Similarly, prepare the remaining Bajri-til Bhakri and serve it with a dollop of ghee and Bhogichi Bhaji.

Labels: Bread Bakers, Flatbread, Millets, Bajra, Indian Breads, Maharashtra, Diabetic Friendly

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. This month’s theme is "Ancient Grains" .  

• Bajri Tilachi Bhakri from Sneha's Recipe
• Banana Millet Bread from The Wimpy Vegetarian
• Banana Oat Pancakes from A Day in the Life on the Farm
• Khapli Wheat Roti from Cook with Renu
• Milled Ancient Multigrain Bread from A Messy Kitchen
• Peanut Butter Ancient Grain Corn Muffins from Palatable Pastime
• Spelt and Poppyseed Sourdough Bread from Karen's Kitchen Stories
• Spelt Coconut Sourdough Bread from Zesty South Indian Kitchen
• Sprouted Spelt Banana Walnut Muffins from Food Lust People Love

Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto#Alphabet Challenge

With the festival season, we need a lot of naivedyam or upvas/vrat recipes. This one dish is always prepared for Ganapati. I simply love it, and make it often since it is rich in protein and most of all keto, this is so addictive that you can't stop eating it. This is also called by different names in different states like Verkadalai Sundal, Verusenaga Guggillu in south states of our country. This is a very easy dish to prepare.

Ingredients
1½ Cup Raw Peanuts – soaked
½ Cup Packed Freshly Grated Coconut
1 Teaspoon Mustard Seeds
2 Dried Red Chillies
A Sprig Curry Leaves
2 - 3 Tablespoon Oil
A Pinch Asafoetida
Salt to Taste
Method

Soak the peanuts in water 30 minutes. Then wash it well.
Add about ½ teaspoon sea salt to the soaked peanuts.
Pressure cook for one whistle on high then keep it for 5 minutes on low. Drain the water completely and set aside.
In a wok or kadai, heat the oil / ghee. Add mustard seeds and wait till they splutter. Turn the flame to low add red chillies, curry leaves and asafoetida. Stir-fry for a minute. Add the cooked peanuts and grated coconut. Stir-fry for a couple of minutes. Add salt to taste, if required. Mix well. Switch off the flame.

Serve warm or at room temperature.
Labels: Shengdane, Peanuts, Vrat, Alphabet Challenge, Maharashtra, Keto, Low Carb, Indian

Let's see what other recipes are being served in alphabet "U" today..

• Culinary Cam: Curry Udon with Prawns 
• Blogghetti: Easy Homemade Peach Upside Down Cake 
• Karen’s Kitchen Stories: Stir-Fried Udon Noodles with Chicken and Vegetables (Yaki Udon) 
• Food Lust People Love: Spicy Urad Dal 
• A Messy Kitchen: Ube Muffins
• Magical Ingredients: Ube Paratha 
• A Day in the Life on the Farm: Ukrainian Cod in Tomato Sauce
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Unsweetened Coconut Oatmeal Peach Crisp
• Sneha’s Recipe: Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto 
• Jolene’s Recipe Journal: Utah Buttermilk Scones 
• Mayuri’s Jikoni: Vegetable Upma  

Dhapate - Multigrain Flatbread#BreadBakers

Dhapate is a multigrain flatbread from Maharashtra and is mostly had for breakfast or an evening snack. This is made by mixing the flours along with spices. Dhapate is a like a sister of thalipeeth, since the method and spices used is more or less the same. It taste more delicious when had with freshly churned homemade white butter. What I love about making these that is takes just no pre preparation to make it and all ingredients are always there in your kitchen pantry.

Ingredients
1 Cup Jowar Flour/Sorghum flour
½ Cup Whole Wheat Flour
¼ Cup Besan/Chickpea flour
1 Small Onion - finely chopped
1 Green Chilly - minced
2 Cloves Garlic - crushed
2 Tablespoons Finely Chopped Coriander Leaves
½ Teaspoon Coriander powder
1 Teaspoon Ajwain/Carom seeds - coarsely crushed
1 Teaspoon Cumin Seeds - coarsely crushed
1 Tablespoon Sesame seeds
½ Teaspoon Turmeric Powder
½ Teaspoon Salt to taste
½ Teaspoon Red Chili Powder
Water - as required to make a soft dough
Oil as required

Method 

In a mortar and pastel, lightly pound the ajwain and cumin seeds.  

In a wide bowl add the flours, salt and dry spices and mix well. Then add the onions, green chilly, garlic and coriander leaves and mix well.

Now add water slowly to knead a soft dough. Cover and keep aside.
Heat a tawa or pan.

Make equal balls about 5 to 6.

Using a plastic sheet or a clean wet cloth, take one ball and press to form a circle using your fingers. You can even pat the rotis directly on the pan using wet hands. 

Make four or five holes in it( this allow the oil to seep in evenly). 

Place this on to hot tawa and peel off the cloth/plastic sheet. Add little oil in each hole. Cover with a lid, let it cook for 2 minutes. Take off the lid. 

Flip and cook on the other side till golden.

Serve with freshly churned homemade white butter or with a chutney or any sauce.

Enjoy these healthy and wholesome Dhapate's for breakfast. These are so filling that they will keep you energetic past lunch time.

Labels: Flatbread, Multigrain Flour, Maharastrian Cuisine, Maharashtra, Breakfast, Snack, Healthy, Vegan, Breads, Jowar, Millets, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

• Aromatic Multigrain Bread with Coriander and Fennel from A Messy Kitchen
• Dhapate - Multigrain Flatbread from Sneha’s Recipe
• Easiest Multigrain sourdough Bread from Zesty South Indian kitchen
• Fluffy Multigrain Pancakes from Food Lust People Love
• Multi-Grain Dinner Rolls from A Day in the Life on the Farm
• Roasted Potato Multigrain Bread from What Smells So Good?
• Spelt, Barley, and White Wheat Rustic Loaf from Karen’s Kitchen Stories 

Flaxseed & Corn Poha#Improv

Flax seed is called Alasi in Marathi and Hindi. The Marathi name for this dish is Alasi Ani Makyacha Pohe. Flaxseeds are shiny & nutty seeds, have an earthy aroma which are a great source of omega 3 fatty acids and a host of other health benefiting properties. I love the earthy and nuttiness of these seeds. 

This Poha (beaten rice) is a fusion recipe is made with corn, which is delicious and nutritious. Try this lip-smacking recipe for your friends and family on various occasions like kitty parties, game nights or even road trips. Go ahead because it is worth a try, as it's so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack.

Ingredients
2 Cups Poha
1 Cup Boiled Sweet Corn
3 Green Chillies - finely chopped
1 Large Onion - sliced
1 Teaspoon Grated Ginger
2 Dried Red Chillies
A Sprig Curry Leaves
2 Tablespoon Heaped Flax seeds
1 Teaspoon Mustard seeds
2 Tablespoon Lemon juice
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Sugar
3 Tablespoons Oil
2 Tablespoons Desi Ghee
Chopped Coriander Leaves for garnishing

Method 

Wash the poha in a strainer well and set aside.
Heat a oil in a wok/ kadai. Add the mustard seeds, flax seeds red chillies and let the seeds sizzle, then add the onion, ginger and green chilly and curry leaves to it and fry for a few seconds or till onions are translucent. 

Now add the salt, sugar and corn and fry for a minute. Add the soaked poha and mix well. Cover and cook for another 2 minutes and turn off the flame. Add the lemon juice and mix well.   

Serve garnished with coriander leaves as a snack or breakfast.

Labels: Poha, Breakfast, Corn, Flaxseed, Maharastrian Cuisine, Maharashtra, Healthy, Improv Cooking Challenge

  

Improv Cooking Challenge

Corn & Peppers

• Corn and Bell Pepper Sandwich by Magical Ingredients 
• Flaxseed & Corn Poha by Sneha's Recipes
• Mexican Street Corn and Sausage Salad by A Day in the Life on the Farm
• Nassau Grits by Pandemonium Noshery  

Mahahrastrian Misal Pav#SundayFunday

Misal-Pav” is a another favorite meal of a“Maharashtrians / Mumbaikar's ” after the most famous Vada Pav. Misal pav is a pretty popular dish from Maharashtra and every region has it’s own version of making misal.

What is Misal? Misal is basically a spicy curry made of moth beans/matki or mixed beans sprouts. The dish is topped "farsan" or "sev", onions, lemon and coriander before serving. It's eaten with bread or pav, a katori of yogurt/curd or a glass of buttermil.
In Konkan where the spice levels are so high that a glass of solkadi is guzzled down to cool the heat!

Misal has in three steps
1. Making of the usal/curry
2. Making the kat/tarri spicy water based thin gravy!
3. The toppings - tomato, onion , lemon juice and farsan

Ingredients
For The Sprouted Mixed Beans Curry
2 Cups Mixed Bean Sprouts - see notes
1 Large Onion - finely chopped
2 Medium Tomatoes - finely chopped
1 Green chilly - chopped
1 Teaspoon Heaped Ginger Garlic paste
1 Teaspoon Mustard seeds
½ Teaspoon Cumin seeds
A Spring Curry leaves
1 Teaspoon Heaped Goda masala - see notes
½ Teaspoon Turmeric powder
2 Teaspoons Heaped Kacha Masala - East Indian - see notes
A Small Lemon Size Ball Tamarind, soaked in 1/2 cup water
1 cup water or add more if you want thin consistency
2 - 3 Tablespoons Groundnut Oil
Salt to taste

Method
Soaked the tamarind in ½ cup water for 15 - 20 minutes. Squeeze the tamarind and remove the plup, keep this aside.

Rinse the bean sprouts first in running water well. Drain them completely and then add the sprouts, a little turmeric powder, salt and water 2 inch's above the sprouts, in a pressure cooker till done. Pressure cook for 2 to 3 whistles, or until the beans are cooked yet firm.
Take a deep pan/kadai, heat oil, add in the mustard seeds and cumin seeds when they splutter. Add onion and curry leaves, sauté the onion till they turn translucent. Add ginger-garlic paste and green chilly, stir and sauté till the raw aroma of ginger-garlic goes away. Now add the dry spices - kacha masala, turmeric powder and goda masala. Stir and then add the tamarind pulp. Keep stirring till the raw aroma of the tamarind goes away. 

Now drain the bean sprouts ( reserve the stock to make the tarri), lighlty mix and add a cup water or more water if required. I added more because the sprouts while getting cooked makes the curry thicker. Bring this to a rolling boil. Reduce the flame and let it simmer for 15 minutes, so the flavors infuse, keep stirring in between so that the beans don’t stick to the bottom of the pan.  

Garnish with coriander leaves.

Ingredients
For The Tarri/ Kat
3 Tablespoons Grated Dry Coconut (lightly dry roasted)
1 Medium Tomato chopped
1 Medium Onion - chopped
½ Teaspoon Ginger Garlic paste
1 Teaspoon Goda Masala
½ Teaspoon  Red chili powder
1 Tablespoon Groundnut Oil
Salt to taste

Method

Heat the pan with oil, add the  garlic-ginger paste, fry for till they turn light brown. Add onion and fry till they turn golden and soft. Add tomatoes and fry for few minutes. Turn off the flame and let it cool. Once cool add above made onion masala, dry coconut, garam masala, red chilly powder and grind to a smooth paste.
Heat the pan with 4-5tsp oil, add above made masala paste and cook till the oil starts leave the sides. At this point you can add red chili powder, salt. Add stock from the beans and little more to make a watery consistency. Cook till it comes to boil.  

Kat or tarri is very thin watery consistency is ready.

Assembling The Misal Pav  

In a bowl or divided plate take the usal curry. Fill it to half. Add in the tarri. Garnish it with tomatoes, onions, farsan, potato sallis, as much as you would like to. Squeeze in lemon juice and garnish with coriander leaves.  

Serve it warm with pav, cold buttermilk or Solkadhi

My Notes

Do not sprout the beans too much or else the misal will be mushy.
If you do not have goda masala then you can use garam masala powder but half the quantity of goda masala.
Instead of Kacha Masala - use 2 or more teaspoon of red chilly or according to spice level, a teaspoon heaped of coriander powder and a teaspoon cumin powder.
Labels: Mixed Beans, Sprouts, Curry, Street food, Maharastrian Cuisine, Maharashtra, Sunday Funday, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: "Sprouts".

Chinese Cuban Fried Rice from Karen’s Kitchen Stories
Korean Banchan (Bean Sprout, Pickled Radish and Cucumber) from Palatable Pastime
Masala papad with sprouted moth bean chaat from Mildly Indian
Mahahrastrian Misal Pav from Sneha’s Recipe
Quick and Easy Pork Pho from A Day in the Life on the Farm
Spicy Tofu Bowl from Mayuri’s Jikoni
Sprouted Wheat Bread (Wet Sprouted - No Dehydrating or Grain Mill from Amy’s Cooking Adventures
Tomato and Sunflower Sprout Salad from Pandemonium Noshery
The Goan Usali Recipe from The Mad Scientist’s Kitchen

 

Kokum Sherbat#SundayFunday

The Summer heat is full on now and the never ending thirst to have cool treats and drinks which will soothe the swelter, scorching heat. One such drink that will cool down the heat and give a soothing effect to our body and its system it this apt drink. Kokum is a berry like fruit native to Western Ghats and the coastal region of India, it's an Indian Super fruit.
In English Kokum is known as Garcinia indica, a plant in the mangosteen family (Clusiaceae), which in India known as kokum, which is used in culinary, pharmaceutical and industrial. This drink is prefect and prepared in a jiffy it's no fuss. So lets go to the drink and cool down. 

Ingredients  

5 -6 Nos Kokum
1 Green chilly - de seeded & finely chopped
2 Tablespoon Jaggery or according to your taste
A pinch or two of roasted Cumin powder
4 Cups water
Shendav Namak/ Salt to taste
1 Teaspoon Lime juice
2 Tablespoons Coriander leaves finely chopped

Method
Rinse the kokum fruits in water. Lightly heat the water and add all the ingredients except coriander and green chilly, stir well and let it rest for a hour or two. When the juice and color of the kokum has been absorbed in the water, strain the juice. Then keep this in the fridge to cool. When ready to serve add the coriander leaves and green chilly, ice cubes. Serve chilled kokum sherbet and feel super cool. The lime juice in this drink gives a lovely tangy feel.  

My Notes 

 This juice can be prepared with sugar also. You can also store this juice in the fridge for a two to 3 days. If you want to store it for more days then do not add the green chilly and coriander leaves .

This is what Maharashtrian's used as a souring agent (apart from tamarind and before the tomatoes came along.)

Labels: Kokum, Juices, Healthy, Preservative free, Summer Fruits, Maharastrian Cuisine, Maharashtra, Sunday Funday

Magic with Berries

• Berry Spinach Salad by Making Miracle
• Blackberry Spinach Salad by Amy's Cooking Adventures
• Blueberry & Grape Smoothie by Mayuri's Jikoni
• Blueberry Picking and a Summer Salad with Microflowers and Berries by Culinary Adventures with Camilla
• Eggless Strawberry Banana Muffin by Cook with Renu
• Instant Pot Shredded Chicken Sandwiches with Blackberry Jalapeno BBQ Sauce by A Day in the Life on the Farm
• Kokum Sherbat by Sneha’s Recipe
• Sparkling Strawberry Cocktail by Food Lust People Love
• Summer Berry Turnovers by Karen's Kitchen Stories