Drumstick Dal (Shevgyanchya shenganchi amti)

Shevgyanchya shenganchi amti (drumstikc dal) is one of the famous maharashtrian recipe. This dal should be eaten hot hot with rice and ghee. In south drumstick and its leaves are one of the vital ingredients used for the daily cooking.

But there is another traditional use of Drumsticks that not a lot of people know of - water purification.

What do we do when we get murky water from taps, we generally boil it, sediment the larger particles and then filter the water using some cloth. This is how it is done in most lower class and even in some middle class homes. However, this wastes lot of cooking gas which is a privilege in most Indian homes. Our ancestors had a simple solution to the problem of water filtration - adding a little bit of powder obtained from drumstick seeds. In a matter of minutes, the drumstick particles binds to the dirt and sediment the dirt down. This process also reduces the bacterial load by 90.00% to 99.99% 

Here goes the recipe.
Ingredient
Drumstick - 1 or 2 drumsticks cleaned, peeled and chopped in 2" pieces
arhar dal (tuvar dal) - 1 cup
tomato - 1 chopped

green chilli - 1 or 2 slit
red chilli powder - 1 tsp
turmeric - 1/2 tsp
dhaniya jeera powder - 1 tsp
asafoetida - a pinch

ghee - 1 tsp

Goda masala (optional) - 1 tbs
water - if required

salt - to taste

For tempering
Ghee - 1 tbs
Mustard seeds - 1 tsp
cumin seeds - 1 tsp
curry leaves - 1 spring
asafoetida - 1/2 tsp
garlic -  4 to 5 flakes crushed with cover


Garnishing 
Fresh chopped coriander - handful


Method
Boil the tuvar dal along with turmeric, green chillis, salt, asafoetida until the dal is well cooked.

Once dal is done heat ghee in a kadhai, add mustard, jeera, asafoetida, curry leaves and garlic now immediately pour the dal over the tempering and close the lid. This step allows the aroma to stay within.Now add the red chilli powder, dhania jeera powder, tomatoes, goda masala and mix it properly. I have a dal ghotni in my house which was given by my MIL it becomes very handy and mixes the dal properly. Add water if the dal is too thick along with the drumsticks and salt if required. Let it boil on medium flame. Once the drumstick turn soft add the coriander and serve with hot rice and ghee.

Goda Masala

Goda Masala is used in all maharashtrian households in their daily food. Of course the way of making differs with every house, I used to watch my mother prepare this always and the good news is that we can store it in freezer for at least 15 days. Actually we can store it for more longer but the usage is so much that we have to prepare it at least once in two weeks. My mother is a wonderful cook I think all mothers are I just miss her prawns pulao how much ever I try to copy her recipe but it still doesn't  taste like hers. I just envy my brother for this as he can have all the yummy food prepared by her.This recipe is a perfect copy of my mothers way of making it. So I dedicate this post to you mummy!! 

Ingredients
Coconut dry or fresh - 1 whole grated
onion roughly sliced - 1 or 2 medium sized
ginger roughly chopped - 1 "
garlic with cover - 7 to 8 flakes
fresh coriander just cleaned and washed - handful
oil - 2 tbs
salt - 1 tsp
garam masala powder - 2 tsp

Method 
Heat oil in a kadhai on medium high add onions stir fry them until pinkish brown now add the coconut again stir fry it along with the onion let the mixture turn brown you will get a nice aroma but do not allow it to burn. At this stage add the ginger, garlic and coriander mix it well and switch off the flame after 1 min.let the mixture cool.

In a grinder add the above mixture and grind it until soft. Their is no need to add water but if you want you can add a bit. Once done add the garam masala and salt mix it and store it in an air tight container in the freezer. Use it as and when required in curries, dal, seafood etc.

It can be eaten raw with hot hot ghee phulkas or rice bhakris.

The above recipe already has some amount of salt and garam masala so be careful while adding it.

Sending it to jagrutis event http://www.jagrutidhanecha.com/2012/07/announcing-event-grind-your-cooking.html

Pizza

I have already uploaded a recipe of pizza but as I said in the earlier post I love eating it so I always try to make it in a different way. I hope you like it.

Ingredients
Large Pizza base -2
tomato paste - 50ml (I used ready made)
mix herbs - 1 to 2 tbs
olive oil or any normal cooking oil - 2 to 3 tbs
veggies - I used mushrooms,corn kernels and capsicum - 1 cup
onion diced - 1
tomato chopped in medium sized chunks - 1
Salt to taste
pepper to taste
Mozarella and cheddar cheese grated- 1 cup ( I love cheese so if 1 cup is more then please use as per the required qty)

Preheat the oven to gas mark 4 for 15 min


Start assembling
take the large base, apply some olive oil then add the tomato paste and spread it over on the base along with the mixed herbs. Then add the onion, mushrooms, corn, tomatoes and finally add the capsicum. Now add the cheese sprinkle some salt, pepper and herbs along with olive oil. And proceed for baking.


Bake the pizza on gas mark 5 for 10min or until the cheese melts.


Enjoy with tomato ketchup!!

Sev Tomato curry (sev tamato nu shaak)

Ingredients 
Sev - 1 cup
tomatoes chopped - 2 to 3 medium sized
onions chopped - 1
curry leaves - 4 to 5
coriander chopped - generous amount
red chilli powder - 1 to 2 tsp
turmeric powder - 1/2 tsp
dhaniya jeera powder (cumin and coriander taken in equal quantity and grinded into fine powder)- 1 tsp
ajwain (carom seeds) - 1/2 tsp
cumin seeds - 1/2 tsp
ginger garlic crushed -1 to 2 tsp
sugar - 1/2 tsp
asafoetida (hing) - a pinch
salt for taste
water - little
oil

Method 
Heat oil in a kadhai, once heated add the cumin seeds, hing, ginger garlic, curry leaves and ajwain once you get the aroma add in onions and stir fry until pink then add the chopped tomatoes and cook until they turn mushy then add sugar, red chilli powder along with turmeric and dhaniya jeera powder.Mix all the ingredients properly and let them cook for a few minutes. You can add little water at this stage and make it a bit saucy and let it simmer for a few seconds.Lastly add the chopped fresh coriander and switch off the flame. If you are serving it right away then add the sev immediately after the coriander. If there is still time then add the sev just 5 minutes before the serving or else it will turn mushy.
Serve with hot phulkas or steamed white rice.

P.S. I had also added some gathiyas along with the thin sev.

Chicken Biryani

The word Biryani itself makes me feel hungry!! Here in Kuwait we get various types of biryani's and they all taste so different. I do try various methods but the one mentioned below is a family favorite. My hubby doesn't like dry biryani so i try and make it a bit juicy, making biryani is a long procdure but the end results are delicious.So here goes the recipe.

Ingredients:
Chicken - 750 g
Rice - 2 cups
onions sliced- 2 to 3 medium size
onions chopped - 2 medium size
tomatoes chopped medium size
whole spices - 2 tbs (star anise, cloves, green and brown cardamom, mace, nutmeg, bay leaves,peppercorns & cinnamon)
dry fruit - some cashews + raisins
coriander finely chopped - generous amount
black cumin seeds - 1 tsp (shahajeera)
ginger garlic paste - 1tbs
mint leaves - handful
curd - 1 cup
saffron - 1 tsp ( press the saffron with your fingers and then soak in milk )
food color - optional
red chilli powder - 2 to 3 tsp (asper your intake of spice and the quality of chilli)
turmeric powder - 1 tsp
garam masala powder - 2 tsp
tandoori masala - 1 to 2 tsp
kevra essence - 1 to 2 drops optional
salt to taste
Oil or ghee

1. Marination
take a big bowl add the cleaned chicken pieces, half cup dahi (yoghurt), 1/2 tbs ginger garlic paste,tandoori masala, 1 tsp red chilli powder, a bit of turmeric powder, some mint leaves, chopped coriander & salt.Mix it nicely and keep in the refrigerator for minimum 30min. If you have time then keeping for an hour is good.


 2. Take a big vessel add water to it double the quantity of rice I just add plenty of water along with salt and dew drops of oil and the whole garam masala and shahajeera (black cumin) and let it boil.Immediately wash the rice and keep it for 15 min until the water gets boiled. Then add the rice to the boiling water be careful this is a very important step for a perfect biryani. Cook the rice till 3/4th done. Immediately strain it under cold water this prevents the rice to cook further.You can use a large colander and can keep the rice aside.Do not discard the whole masala.

3.Fry the sliced onions till golden brown and keep aside

By now the chicken must be marinated so the next step is to cook the chicken.

4.Take a cooking vessel, heat oil add the cashews and raisins as they turn golden immediately remove on a paper towel. In the same oil add the chopped onion along with a bit of salt to cook faster, once they turn pink add the remaining ginger garlic paste let it get cooked for a min or two then add the tomatoes and cook till they turn mushy add the remaining red chilli powder, turmeric and garam masala powder.Let it cook splash some water so that the masalas are not burnt.now add the chicken and fry for some time until it changes its color add salt if required and some water. Cover with a hollow plate with some water in it. (This is called vafevar sijawne in marathi). Cook the chicken till 3/4th done. remove the plate if you feel the water is more then cook it on high flame without covering the water will be dried.

5.Now the assembling
I always use my chapati pan (tawa) underneath the biryani. So now start heating the pan. take a heavy bottom vessel add a bit of ghee and spread it over now add the chicken layer top it with rice now sprinkle the fried onion some saffron which is soaked in milk,then add some cashews and raisins along with chopped mint and coriander leaves. Again follow the same method for layering the last layer should have rice on the top sprinkle some kevra essence along with the remaining onion, cashew, raisins, mint coriander and few drops of ghee. If you are using food color just sprinkle it in between the layers. Close the vessel with a tight lid seal it with kneaded dough or aluminium foil. And keep it on the Tawa for the first 5 min keep the flame medium high then lower the flame and cook for 30 min. Let it remain closed for another 10 min.Once open serve it with a Raita and papads. Enjoy!!

My First Award

It feels so so good!!Just came to work as always anxious to open my blog and to see the lovely comments from my blogger friends. Your comments mean a lot to me guys it gives you a push to work more on the blog. Ok back to the award Divya from http://youtoocancookindianfood.blogspot.in/ thanks a lot for nominating me for the Versatile Blogger Award!! You seriously made my day. As it is my first award it will always be special and you will be remembered for it. I am geared up to post more and more recipes. Thanks a lot dear friend.

There are a few rules and regulations to be followed when you accept the award.
1. Create a new post
2. Thank the person who has nominated you for the award
3.  Pass it on to the fellow bloggers
4.  State 7 facts about you
5.  Claim and post the award pic.

Like an obedient blogger its time to follow the rules.

I would again like to thank Divya - http://youtoocancookindianfood.blogspot.in/ for nominating me for the award. Thanks for appreciating & encouraging my work.

Passing the award to my fellow bloggers I hope you all will be delighted to accept the award.
1. Siri from http://www.sirisfood.com/ she has a wonderful blog the pics are just fabulous. I have tried the Dum Aloo and yetserday made the Rajasthani Bhindi they both turned out to be a hit. looking forward for more recipes Siri.
2. Dassana from http://www.vegrecipesofindia.com she too has a good collection of recipes the pics are superb.
3. Nashi from http://nashplateful.blogspot.com/p/recipes.html she has a huge following with very tasty collections of recipes. I have tried the Rogan josh and it was a super hit.
4.Jagruti from http://turmerickitchen.blogspot.com/. She is also a new blogger and I like the way she presents her mouthwatering recipes.
5. Vaidehi of http://chakali.blogspot.com too has a huge collection of recipes she is posted the recipes in english & marathi. i usually refer her blog to make a maharashtrian dish.
6. Pratima rao of http://prathimarao.blogspot.com/ again a huge following with a wonderful collection of recipes.
7. Avika of http://varietyisthespiceofyourlife.blogspot.com/ just visited her blog today and instantly became a fan of her blog.
8. Deeksha from http://deeskitchen-deeksha.blogspot.com/ has a wide range of vegetarian recipes.
9. Lavanya of http://lavanyasrecipes.blogspot.com/ A lovely blogger with lots of mouthwatering recipes.
10.Satya of http://superyummyrecipes.blogspot.com she too has a wide range of delicious recipes.

Fact about me
1. I love my daughter Saisha the most. I know all moms do and I am no different but still like to share with you all.
2. I was born and bought up in Bombay and relocated to kuwait after my wedding.
3. I am a Maharashtrian and married to a North Indian of course it was a love cum arrange marriage.
4. Not many people know but would like to share this fact and I hope you all believe me that my Heart is on the right side of the chest. Yes guys it true. By Gods grace I am a complete normal person.Its a very rare case and very few people are lucky to have it.
5. Just love cooking that's my only hobby.
6. I am a die hard romantic person loves romantic dinner, candles flowers oh this thaught also makes me blush.
7. I believe I have a good sense of humor.

Thank you friends for visiting my blog and sharing such lovely comments.Divya once again thank you for the award.

Paneer Manchurian

Paneer is a favorite in most households and so is Chinese.Both of them when combined turns into a fabulous dish. I have avoided the deep frying of Paneer and making it a maximum healthy dish. I hope you all will enjoy making and eating it.

Ingredients
Paneer - 250 gm
onions - 1 medium sized cubed
capsicum - 1 medium sized cubed
carrot - depends on the size i used half the carrot and cut in rounds
corn flour - 3 tbs
maida (all purpose flour) - 1 tbs
soya sauce - 3 tbs
red chilli sauce - 1 tbs
chopped green chilli - 1 tsp
chopped garlic - 1/2 tbs
chopped ginger - 1/2 tbs
Ginger garlic paste - 1/2 tbs for marination
salt to taste
pepper powder to taste
roasted sesame seeds - 1/2 tbs
water ( depends how much gravy is needed )
Spring onions - green part 2 tbs for garnishing
Oil

Marination
Take the paneer in a bowl, add half of the cornflour, maida, ginger garlic paste, half of the soya sauce, pepper powder and salt mix it nicely by adding a bit of water. The above mixture should be nicely coated to the paneer. Refrigerate it for 15 to 20min.

After 15 min heat the Frying Pan by adding some oil. Add the paneer pieces to the oil separately try to fit all the pieces in one go. shallow fry them until they are turned slightly brown. remove them on an paper towel.

Manchurian Gravy
Take a cooking vessel add some oil, add the chopped ginger garlic and chilies then add the onions after a few minutes add the capsicum fry some sometime then add the soya sauce keep stirring keep the flame medium high while doing this procedure. Add the carrot lower the flame let it cook for some time then add water, red chilli sauce and salt. Let it boil. Take the cornflour add a bit of water to it and make a paste. Now add this to the boiling water. Stir it do not allow lumps to form.Prepare a saucy type gravy. Immediately add the fried paneer let it cook for another 2 to 3 minutes. Garnish with roasted sesame seeds and spring onions.

P.S. using sesame oil while preparing chinese dishes adds a good flavour to the dish.