Akshaya Tritiya Maharastrain Veg Lunch Thali

Akshaya Tritiya Maharastrain  Veg Lunch Thali is Upvasachi Batata Bhaji, Tikhat Mitachi Puri / Khari Puri, Amras, Dahi / Homemade Yogurt from Full Cream Milk Powder, Aamras, Kakdi chi Koshimbir or Khamang Kakdi and Pickle.

Upvasachi Batata Bhaji

This dish is eaten during days of fast. It is made with potatoes and seasoned with peanut powder, green chillies, coconut, cumin seeds and ghee.

Serves : 3 - 4

Ingredients
4 Medium Potatoes
3 Tablespoon Roasted Peanuts powder
3 Green chillies - chopped
1/2 Teaspoon Sendav Namak or to taste salt
1 Teaspoon Sugar
1 Teaspoon Cumin seeds
2 Tablespoons Ghee - I used Desi Ghee
1 Tablespoon Oil
2 Tablespoon Grated Coconut - for garnishing - optional
1 Sprig Curry Leaves - optional
Method 

Boil the potatoes in a pressure cooker with one cup water for 3 whistles on medium high flame.

When the cooker cools open and drain all the water. Peel the potatoes and cut into small pieces.
Add the salt ,sugar to the potatoes and keep aside.

Heat ghee in frying pan. Add cumin seeds and once seeds start spluttering add the curry leaves and chillies, when the chillies start to change color add potato pieces and fry till they start to change color on medium high flame. 

Add the peanut powder and give it a good mix. 

Switch off the flame.

Serve it with a garnish of shredded coconut.

Khamang Kakdi/Kakdi chi Koshimbir

In Marathi, ‘kakdi’ means cucumber and ‘koshimbir’ means salad.  Maharashtrian Khamang Kakdi/Kakdi chi Koshimbir is nothing but cucumber salad, it's a refreshing salad which has an unique flavor with the tadka added to it and a perfect way to indulge in a hearty and filling salad.

Ingredients
2 Cucumber- finely chopped - I grated them
1 Green Chilly - finely chopped
2 Tablespoons Roasted Peanuts - coarsely crushed
1 Teaspoon Sugar
Salt to taste
1 Teaspoon Lemon Juice

For Garnishing

Freshly Chopped Coriander

Grated Fresh Coconut - optional
For The Tadka

1 Teaspoon Vegetable Oil
¼ Teaspoon Mustard Seeds
¼ Teaspoon Cumin Seeds
A few Curry leaves

Method

Add cucumber, coriander, green chilly, peanuts, lemon juice, salt, sugar and coriander leaves in a bowl and mix well. Heat vegetable oil in a pan, add mustard and cumin seeds, when they splutter add curry leaves .Switch off the flame  pour this over the salad and mix well. Refrigerate the salad for a few hours. 

Khamang Kakdi/Kakdi chi Koshimbir is ready.  This goes well with the Tikhat Mitachi Puri / Khari Puri. 

Aamras

Aam means mango and Ras means juice. so literally the word aamras means mango juice. Basically aamras is plain mango puree or pulp. Aamras is a summer delight in a bowl and a famous dish of Gujarat and Maharashtra and the classic combo is Aamras puri.  This is a must sweet dish in both Gujarati and Maharashtrian weddings, during the mango season.

Aamras can also be had after a meal, as a sweet dish, dessert or just about at any time, it's so irresistible!
Since the alphonso mangoes are not fibrous , this variety of mango is used for making Aamras.
Ingredients
8 Alphonso Mangoes 

Method

Rinse the alphonso mangoes.

With your hands soften them, like as you soften lemons. Cut off the top a little and then squeeze the juice into a bow. You can also peel and chop them, then blend it into a smooth puree. But my hubby love the squeeze method. Chill it in the refrigerator.

Enjoy!! So rich in color and irresistible .. hmmm.. yum ..yum!

Homemade Yogurt From Full Cream Milk Powder

In my house we have yogurt with our meals for 365 days of the year. I always set a seperate container of yogurt culture to set yogurt every day. When I go on a long holiday this container of yogurt culture goes into the freezer so that when, am, back, there is yogurt culture to set yogurt for us. I have noticed that when you set yogurt from store bought yogurt the set yogurt is slime and has a very weird taste. You will love this yogurt made from full cream milk powder.  Do try it!

1 Cup Measurement = 250ML
Ingredients
500 ML Water
½ Cup Full Cream Powder Milk
¼ Cup Fresh Active Yogurt Culture

Method

Stir the powdered milk into the milk in the pot. Adding powdered milk increases the protein content of the finished yogurt, and also gives it a thicker and creamier texture.
Heat the milk until it reaches just, when you dip your finger in to the milk it should be just warm. Switch off the flame and allow the milk to cool slightly.
Once the milk has cooled add the active yogurt culture whisk the yogurt and milk well until completely blended.
Transfer the milk mixture into jars or katoris. Let the yogurt sit to complete the culturing process ( Do Not stir, or jiggle the yogurt jars/katoris during this time).

At the end of the culturing time, move the jars/katoris to the fridge and chill well before eating.

Perfectly set and thick yogurt!!

Labels : Mango, Sweets & Desserts, Festival, Vrat, No Onion No Garlic, Potato, Main course, Maharastrian Cuisine, Homemade, Yogurt, Milk powder, Thali, Maharashtra,  Salads, Cucumber  

Laal Sabzi /Beetroot Sabzi#SundayFunday

This is a quick easy and delicious sabzi, a superfood veggie. I love to eat boiled beetroot.

Ingredients
250 Grams Beetroot - chopped
250 Grams Carrots - chopped
250 Grams Tomatoes
2 Medium Potatoes
1 Teaspoon Sea Salt or to taste
2 Teaspoons Red Chili Powder 
½ Teaspoon Turmeric powder
½ Teaspoon Roasted Cumin powder
1 Small Cinnamon Stick
2 - 3 Cloves
3 Big Cloves Garlic- minced
Coriander Leaves for garnishing
3 Tablespoons Oil

Method

Chop beetroot into small pieces and boil it till half done, then strain.
Cut the potatoes, tomatoes and carrots into small pieces.
Heat oil, add minced garlic cloves and cinnamon, fry for 2 minutes, then add all the vegetables together and fry well. Add the seasonings, and stir fry for a minute or till all the veggies get coated with the spices, add ¼ cup water, mix well. Cover with lid, cook on medium low flame for about 10 minutes or till the veggies are done, stirring after every 2 minutes. Switch off the flame when the veggies are cooked. Garnish with coriander leaves. 

Serve with hot with phulkas or rotis. 
Labels: Beetroot, Potato, Carrot, Sabzi, Main course, Sunday Funday
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The host of this week's event is Mayuri's Jikoni and the theme is Superfood Beetroot.

• Beet Hummus with Goat Cheese from Amy's Cooking Adventures
• Beet Salad with Goat Cheese from Making Miracles
• Beetroot Vada from Mayuri's Jikoni
• Easy Pickled Beets from Food Lust People Love
• Ginger Beetroot and Celery Juice from Cook with Renu
• Kubbah Selek - Semolina Dumpling and Beet Soup from Pandemonium Noshery
• Laal Sabzi /Beetroot Sabzi from Sneha's Recipe
• Roasted Beet Ricotta Gnocchi with Wilted Beet Greens from Culinary Adventures with Camilla
• Roasted Beet Salad from A Day in the Life on the Farm

Gromperekichelcher-Luxembourg Potato Fritters#EattheWorld

Luxembourg potato fritters called Gromperekichelcher. These are awesome crispy fritters made of grated potatoes, onions, parsley, flour and eggs. These are made flat, but I used a tablespoon to shallow fry  them.  They were delicious, but authentically, these should be formed flat like a small pancake and pan fried. We enjoyed as a side dish with our lunch.

Serves 2 
Ingredients
2 Medium Potatoes
1 Small Onion
2 Tablespoons Heaped Freshly Chopped Parsley
2 Small Eggs
½ Tablespoon Heaped Self Raising Flour
Salt, Pepper and Red Chilly Flakes to taste
Oil as required for frying

Method 

Wash, peel and coarsely grate the potatoes.
Put them in a cloth to remove excess water by pressing it.
Put them in a bowl, add the parsley, onions and mix them well. Add the beaten eggs, salt, pepper and red chilly flakes to taste and finally mix in the self raising flour.

Heat the oil in a frying pan until medium hot. Form the batter into flat cakes, I used a tablespoon to make them of same size and fry them in the oil on both sides until golden brown.

Remove and place on a paper towel to remove excess oil, serve warm.

Labels: Pancake, Fritters, Potato, Starters, Snack, Eat the World, Breakfast, Luxembourg, International Cuisine 

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Luxembourg.

Check out all the wonderful Luxembourg recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Tara’s Multicultural Table: Kniddelen (Luxembourgish Dumplings) 

Radha: Gromperekichelcher 

Sugarlovespices: Luxembourg Sweet Love Pretzels 

Palatable Pastime: Chicken in Riesling 

Amy’s Cooking Adventures: Bouchée à la Reine (Vol-au-Vent)

Pandemonium Noshery: Bouneschlupp - Luxembourg Green Bean Soup 

Culinary Adventures with Camilla: Bou’neschlupp 

Kitchen Frau: Stäerzelen (Buckwheat Dumplings) 

A Day in the Life on the Farm: Gromperekichelcher (Potato Pancakes) 

Sneha’s Recipe: Gromperekichelcher-Luxembourg Potato Fritters

Golden Apple & Potato Salad#SundayFunday

Made this simple and delicious salad for my daughter who is recovering from typhoid.  She loved this simple and healthy salad.  This is a real cooler and comforting salad.  Make it enjoy.

Serves 4 
Ingredients 
1 Golden Apple - cubed
3 Medium Potatoes - boiled and cubed
1 Teaspoon Coriander leaves - finely chopped
1/2 Teaspoon Sugar
A Pinch Of Sendav Namak
A Pinch Of Chat Masala
250 Grams Yogurt - whisked

Method 

Place the apple and potatoes together in a bowl, add the chat masala, sugar, namak and mix well. Pour the curds over it and give it a quick toss.  Garnish with coriander leaves and keep it in the fridge to cool for at least half an hour. 

 Serve chilled. Enjoy!! 

Labels : Apple, Potato, Curds, Salads, Sunday Funday 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Sneha of Sneha's Recipe
Sunday Funday: " Stay Healthy With Salads" 

Broccoli and Cauliflower Salad from Palatable Pastime
Chicken and Mandarin Orange Salad from A Day in the Life on the Farm/
Golden Apple & Potato Salad from Sneha's Recipe
Irish Cheddar Honey Mustard Broccoli Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Japanese Potato Salad from Karen's Kitchen Stories
Kale Salad with Strawberry Vinaigrette from Culinary Adventures with Camilla

Lettuce, Pear and Grapefruit Salad from Cook With Renu
Red Cabbage, Apple, Mandarin Salad from Food Lust People Love

Snap Peas and Avocado Salad from Mayuri's Jikoni
Sesame Chicken Salad from Making Miracles
Super Nacho Taco Salad from Amy's Cooking Adventures 

Tandoori Aloo Matar Sabzi - A Side Dish

This is a lovely recipe for vegetarians, vegan, its gluten free too. Tandoori Aloo Matar is midly spiced yet delicious and mouthwatering with homemade tandoori masala which is so colorful. You can add different seasonings to change the dish as well, a must try dish.

Ingredients
1½ Cup Fresh Green Peas - boiled
4 Potatoes - cut into medium size cubes
2 Onions - sliced
3 Tomatoes - chopped
2 Teaspoons Cumin seeds
4 Green chilles - chopped
1 Tablespoon Ginger
½ Teaspoon Amchur powder
1 Tablespoon Tandoori Masala - Homemade
½ Teaspoon Salt
1 Teaspoon Coriander powder
2 Tablespoons Coriander leaves - chopped
¼ Cup Oil
½ Teaspoon Red Chilly powder

Method

Heat oil add cumin seeds, sliced onion, fry till light golden add chopped ginger and tomatoes, fry for 5 minutes add coriander powder, chilly powder, amchur powder, salt and ¼ cup water, fry well add peas, potatoes, tandoori masala, cover and cook on low flame for 10 minutes till oil surfaces.  

Serve garnish with coriander leaves and slit green chillies. Enjoy!!

Labels: Vegetables, Gluten Free, Green Peas, Potato, Vegetarian, Vegan, Sabzi

Peas & Potato Stew#Soupswappers

This stew is a pure comfort food for the soul and it's sure to be a family favorite too. If you do no have fresh peas then frozen too will do which are always there in the freezer.

Serves 4
Ingredients
1 Cup Fresh Green Peas
3 Medium Potato - cubed - I used boiled potatoes
2 Medium Onion - finely chopped
2 Green Chillies - slit and de seeded
1 Teaspoon Ginger Garlic paste - mixed in ¼ cup water
2 Medium Tomatoes - blanched, skinned & chopperized
¼ Cup Tomato Puree
1 Small Vegetable Stock Cube
½ Teaspoon Level Sea Salt or to taste
2 Tablespoon Groundnut Oil or Any Vegetable oil of your choice
For the Dry Spices
1 Teaspoon Red chilly powder
½ Teaspoon Level Cumin powder
1 Teaspoon Heaped Coriander powder
¼ Teaspoon Turmeric powder
1 Tablespoon Chopped Coriander leaves for garnish
1 Teaspoon Sugar

Method

In a pot/kadai add the oil and ginger garlic paste. Cove the pan ( or else it will splutter and dirty the kitchen) on medium low flame let it cook till all the moisture evaporates and it starts to leave oil at the sides. Now add the finely chopped onions and slit green chillies , fry till the onions are translucent and start to change color. Add the tomato puree, chopperized tomatoes and all the dry spices, vegetable stock cube, salt and fry well till oil surfaces. Now add the fresh green peas ( and if you are using raw potatoes then add it) , add ½ cup water, give it a good stir, cover and cook till the peas are cooked. 

Once the peas are cooked add the boiled potatoes , sugar, add sufficient water to make stew gravy, give it good mix. Cover and let is cook for 5 minutes stirring after every 2 minutes. When the oil starts to surface, switch off the flame. 

Garnish it with coriander leaves and serve this fragrant, flavorful and delicious Peas & Potato Stew is ready to enjoy!!

We enjoyed this with Gurasa- A Sudanese Flatbread, this was a perfect combo.

Labels: Potato, Green Peas, Tomato, Stew, Vegan, Gluten free, Soup Swappers, Soup, Main course


For this month our Host is Wendy Klik of A Day in the Life on the Farm , who s also the brain child and creator of our group Soup Swappers. Since February is national potato month and national sweet potato month, she asked us to "Celebrate by sharing a soup or stew that features potatoes".

• Chicken Chili with Sweet Potatoes by A Day in the Life on the Farm
• Chunky Sweet Potato and Ham Soup by Sid's Sea Palm Cooking 
• Crockpot Sweet Potato Peanut Butter Curry Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• German Potato Soup by Making Miracles
• Peas & Potatoes Stew by Sneha's Recipe
• Peruvian Potato Soup (Locro de Papas) by Karen's Kitchen Stories 
• Potato Cauliflower and Peas Soup by Magical Ingredients 
• Spiced Sweet Potato-Red Lentil Stew by Culinary Adventures with Camilla 
• Spicy Chorizo Vegetable Soup by Palatable Pastime

Grilled Grapes & Paneer Sticks#SundayFunday

This grilled skewers is a lip-smacking appetizer/starter, a wonderful party pleaser. I have also sauté veggies too along with them. It's healthy and delicious.

Ingredients
1 Cup Grams Grapes
200 Grams Paneer / Cottage Cheese - cut into cubes
1 Carrot- cut into sticks
1 Small Green Capsicum/Bell Pepper -diced
1 Medium Potato - boiled and cut into wedges
2 Medium Tomato - de seeded and cut into wedges
For The Marination
½ Teaspoon Dried Parsley
½ Teaspoon Salt
½ Teaspoon Sweet Chilli Preserve/Jam
½ Teaspoon Sweet Paprika
¼ Teaspoon Bezar Spice -Homemade
1 Teaspoon Balsamic Vinegar
1 Tablespoon Heaped Olive Oil

Method

Mix all the ingredients for marination well, add all the paneer, grapes, coat them in the marinade and keep it aside. 

Then add the tomato, potato, carrot, coat them in the marinade. Keep aside for 30 minutes.
Thread the paneer and grapes on wooden skewers.

Heat a grill pan add the veggies - tomato, potato wedges, carrot along with the marinade and sauté till they are grilled /charred, remove them on to a plate. In the same pan grill the paneer and grape skewers.

When done serve them and enjoy!! 

Crisp paneer with sweet  grapes and veggies taste fantastic.

Labels : Paneer, Cottage Cheese, Grilled, Appetizer, Party pleasers, Healthy, Starters, Grapes, Carrot, Tomato, Potato

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah Rose Hills of Making Miracles 

Sunday Funday: Happy Valentine's Day! Today let's celebrate romance.!

• Beet-Kissed Savory Goat Cheese Truffles by Culinary Adventures with Camilla
• Chocolate Dipped Strawberries by Amy's Cooking Adventures
Chocolate Chip Strawberry Cake Mix Cookies by  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 

• Strawberry Almond Crumble by Food Lust People Love
• Watermelon Mousse by Mayuri's Jikoni
• Wild Rice Stuffed Pork Tenderloin by A Day in the Life on the Farm

Potato & Radish Dahi Kadhi#Soupswappers

This Potato & Radish Dahi Kadhi/Aloo Mooli Kadhi is potato and radish sticks in yogurt without onion/garlic. Make radish sticks along with potato and no one will know what they are eating. This is an interesting way to put such veggies into ones diet. The radish has a pungent taste when once it is incorporate in the kadhi which is on a thinner side like a shorba, the smell and pungent taste vanishes. It taste great, it's rich and delicious and this served only with steamed rice. 

Ingredients

2 Tablespoons Heaped Besan/Gram flour 

2 Cups Thick Slightly Sour Yogurt
1 Large White Radish
1 Medium Potato
1 Teaspoon Salt  or to taste1 Teaspoon Sugar  

2 Green chilies
1 Inch Piece Ginger
1 Stick Cinnamon
3 Cloves 1/2 Teaspoon Cumin seeds 

1/2 Teaspoon Mustard seeds

4 Grains of Fenugreek seeds
A Pinch Asafoetida
A Sprig Curry leaves
3 Button Red Chilies
1 Tablespoon Ghee 

1 Tablespoon Oil

Method

Coarsely grind the green chilies and ginger.

Peel potatoes and radish. Cut into similar-sized thick sticks. Keep them immersed into water to prevent discoloration.

In a mixer jar add the besan, a cup of water. Blend it well, making sure no lumps remain, add the coarsely ground ginger and green chillies to this and and run it for a minute.

Whisk sour yogurt with 3 - 4 cups of water, salt and sugar, keep aside.

In a kadai/large, heat oil and ghee, add the cumin, mustard and fenugreek seeds, cinnamon stick, cloves. When they crackle, add red chilies, asafoetida powder and curry leaves. Stir and add potato and radish sticks, sauté potato and radish sticks for a minutes on high heat, then reduce the heat to low and cover it for 2 - 3 minutes till the radish and potato turns light golden. Add the besan mixture and stir well it comes to a rolling boil. Reduce the flame to low, cover and let is cook till oil surfaces and the it thickens and till the rawness leaves the besan. Stir regularly while the besan cooks. 

Take the pan off the heat. Mix the yogurt and keep stirring continuously till the yogurt is completely incorporated. Keep it back on high flame and stir continuously till it comes to a rolling boil. Reduce the flame to low and let it simmer for 25 to 30 minutes or till the kadhi reduces to half the quantity. Keep stirring in between to make sure it does not burn at the bottom of the kadai. 

When done serve this with steaming hot rice, pickle, a delicious and comforting meal.

I love to drink this, take a bowl full...slurp & Enjoy!!  

Labels : Soup, Soup Swappers, Kadhi, Potato, Vegetarian, Main course, Yogurt, Radish, Healthy, Gluten free, No Onion No Garlic

November 2020 event for Soup Swapper's this month our host is  Camilla Mann  from http://culinary-adventures-with-cam.blogspot.co, and the theme is Let's showcase a soup made with roots! 

• Autumn Soup with Freshly Dug Potatoes and Prawns by Culinary Adventures with Camilla
• Carrot and Ginger Soup by Magical Ingredients
• Colombian Chicken and Potato Soup (Ajiaco) by Karen's Kitchen Stories
• Creamy French Red Lentil Soup with Ham Stock by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Danish Potato Soup by Sid's Sea Palm Cooking
• Potato & Radish Dahi Kadhi by Sneha's Recipe
• Puree of Celery Root Soup by A Day in the Life on the Farm
• Russian Ragu Iz Ovoshej by Pandemonium Noshery
• Sausage, Potato and Sauerkraut Soup by Palatable Pastime
• Savory Root Vegetable Soup by Making Miracles