Tuesday, June 26, 2007

RUSTIC FOOD....

This is my entry for the above event.
For me, nothing like a rustic and wholesome Maharashtrian thali. I love Maharashtrian cuisine, although my home town is goa, I have been born and bought up in Maharashtra and hence there is an affinity for maharashtrian food.
Goan food is a lot different from Marathi cuisine, the major difference being the extensive use of coconut and fish in goan food.
I have friends who invite me ,knowing my love for Marathi food, and when I visit them , I have only one condition the food must be normal , day to day food . I do not like elaborate cooking which takes up your time and energy and leaves you with no energy to sit and chat with your friend. I like food that is simple and nutritious.
I made a Maharashtrian thali to show you the simplicity of the Maharashtrian food.


eggplant slit into six segments
You will find the following things on my thali

BHARLI VANGI,
VARAN, BHAT
JOWAR BHAKRI,
MIRCHICHA THECHA.

Recipe for BHARLELI VANGI
Ingredients

250 gms small brinjal or vangi.
2 medium onions thickly sliced
1 cup coconut grated
1 tsp Garam masala powder
2 tsp roasted and ground peanuts.
1 tsp chili powder
1 tsp haldi powder
Salt to taste
Marble sized ball of tamarind
Coriander for garnish.

METHOD.

In a pan take oil and roast together the onions and coconut till they turn nice and brown
Slit the brinjals as shown in the picture.
Grind the above onion coconut mixture with chilli, haldi and Garam masala powder.
You can add the tamarind and the peanut powder to it. Grind it to a thick paste.
Stuff the above mixture into the slit brinjals
Take oil in another pan, when hot you can place the stuffed brinjal in it to be cooked.
You can change the side on which the brinjal is placed when you see that the lower side is cooked and ready.
When the vegetable is ready garnish it with coriander.
Serve hot with bhakri and pickle.


THE TRADITIONAL MAHARASHTRIAN THALI I LOVE TO EAT
There are so many typical maharashtrian recipes which I enjoy and one of them being pithle which is made with chickpea flour and which tastes great with bhakri.
I was on sinhagad some months back and I had posted about the food on the top of the Sinhagad Mountains which was typical, rustic rural food or the food eaten in the villages of India. For those interested check out the link here.

Tuesday, June 12, 2007

MANGOES , MANGOES EVERYWHERE.......

Mangoes,Mangoes everywhere……

That’s what you see when you visit markets during this season, all the other fruits take second seat to this ‘ KING OF FRUITS ‘, which is a favorite with old and young alike .
You see the markets full of this wonderful fruit. It gives pleasure not only to those who love to relish it, but also to the vendors who make the maximum profit during its reign

THESE ARE THE BEST QUALITY RATNAGIRI ALPHONSO MANGOES

Ratnagiri is a district in maharashtra which is famous for these mangoes, the vendor is wearing the traditional attire seen in that district. you can see the details here
DO YOU SEE HOW HAPPY THE VENDORS ARE DOING THEIR JOB AND BEING CLICKED


I visited Crawford market one of the oldest market in Mumbai. It was a pleasure to walk through the narrow but neat lanes and see the various fruits lining the counter. Off course the Mango took precedence over all the other fruits.I had great fun clicking the photographs of the fruit and its vendor {you can see the happy expression on their faces} as they posed for me with great enthusiasm.




I hope all you readers enjoy what I have to share with you. Please don’t think twice before saying so in your comments.

Monday, June 11, 2007

SPICY PANEER SANDWICH....

My son loves paneer , it can be in any form and size and with anything but it should be paneer .
some days back i had made paneer Jhalfrezi to participate in Nupurs event
i made it again yesterday but this time i made it into a sandwich and it tasted just great , you must try it .



For the paneer jhalfrezi recipe you will have to go here
The only exception is that i did not add the capsicum to the paneer masala the rest of the recipe is the same. But you can go ahead and add capsicum it makes very little difference for the toasted grilled sandwich.



DO ANY OF YOU MAKE PANEER SANDWICHES OR PANEER WRAPS PLS LET ME KNOW THE RECIPE.

OHH......

FORGOT TO MENTION THAT I HAVE USED A FRESHLY BAKED GARLIC BREAD FOR THE SANDWICH AND HENCE THOSE BLACK SPOTS OF BURNT GARLIC.

SKETCHES....

SKETCHES DONE BY ME, 15 YRS BACK.


LADY WEARING A PRETTY DRESS


BABY SKETCH



SKETCH OF AN STONE STATUE

Saturday, June 09, 2007

TANDOORI CAULIFLOWER AND TENDLI BHAT.....

I made “Tandoori cauliflower” just the way I do my “Tandoori chicken.”
The recipe is simple and can be followed with the ingredients, so I am going to put it all together under one heading HOW TO PREPARE. So that, according to me it becomes a lot easier.



HOW TO PREPARE TANDOORI CAULIFLOWER:

Take a bowl take one cup fresh curds, add 1 tbsp red chilly powder, 1 tsp haldi powder, 1 tsp Garam masala powder, 1 tbsp ginger garlic paste and salt.
Par-boil the cauliflower florets. Mix it with the above mixture and let it marinate for about ½ hour.
Take oil in a pan add roughly chopped onions stir till they change colour. Add capsicum cut into cubes as well, let it cook for sometime and then add the marinated cauliflower.
Cook till the cauliflower is completely cooked and the vegetable becomes dry.
You can garnish this with chat masala and coriander.
Eat hot.


The next thing that I cooked with the letter ‘T’ in mind was TENDLI BHAT
This is a typical maharashtrian bhat or rice pulao.
The recipe will go in the same way as above.

TENDLI BHAT



METHOD FOR PREPARING TENDLI BHAT.

Take a thick bottom pan and heat oil
Add 2 medium sized onions finely chopped
Add 1 tbsp ginger garlic paste stir for sometime
Add all the masala’s [chilly p, haldi p, biryani pulao masala]
Add the tendli or ivy gourd and let them cook for sometime before you put in the rice
Wash 2 cups of rice and mix with the above mixture when you see that the tendli are cooked.
Add salt, sugar (1/2 tsp), 1 tbsp lemon juice
Add 4 cups water and cook the pulao.
Garnish with freshly grated coconut and coriander.


THIS IS MY ENTRY FOR NUPURS WEEKLY EVENT ' A to Z OF INDIAN VEGETABLES'




Monday, June 04, 2007

SANJOREE OR SHEERA ROTI....

This is a dish that I have prepared for the very first time. I have eaten it a no of times but never went about cooking it.
Today the letter “S” made me do the impossible i.e. made me do sheera roti with great enthusiasm for the event.
I feel that these roti’s have a cover made of Maida which has been kneaded with lots of oil to get that elasticity required for the cover of such sweet roti’s like puranpoli .
But I am averse to using Maida because I feel its something that has lost its nutritional value and which should be eaten as less as possible. So I have made the cover with wheat flour and so it will be a little different from the store bought one.



INGREDIENTS.

1 cup Rava
1 cup milk
1 cup water
11/2 cup of sugar
½ tsp elaichi powder
ghee for frying and garnishing

for the covering


knead your atta (wheat flour) as usual with a little bit of oil



METHOD:

FOR THE STUFFING OR SHEERA


Roast the rava till it turns brown and emits a yummy flavour.
Remove on a separate plate
In the same pan take one cup water, milk and 11/2 cup sugar
Add elaichi powder
Let the mixture come to a boil
Add the roasted Rava
Add ghee and stir till it forms a thick mass.

METHOD FOR MAKING THE SHEERA ROTI OR SANJOREE

Take a ball of the wheat atta, stuff the atta with sheera and roll
Make it just like you would for aloo parathas
Fry it on a hot griddle or tava
Pour a little ghee around the sanjoree
Serve hot with ghee
You can have a nice vegetable pulao and make it a complete meal.

This is my entry for A TO Z of indian vegetables