Friday, March 25, 2011

Bhajaniche Vade

As I mentioned in my old post of Bhajaniche Thalipith, "Bhajani" is a flour of roasted multigrain and pulses. Generally we make Thalipith from it. Thalipith is made in less oil where as Bhajniche vade is deep fried snacks with same ingredients. If you don't have time to prepare this flour at home or didn't get a readymade Bhajani in market, you can just mix all flours and cumin and coriander powder and can prepare this vade. This vade is generally made for 'Magalagauri Puja' in Shravan Month. I will give details about this puja some other time.


Bhajani flour - 1 cup

Chopped onion - 1 small

Chopped coriander - 2 tablespoon

Sesame seeds - 1/2 teaspoon

Ajwain seeds - 1/4 teaspoon

Red chili powder - 1 teaspoon

Curd - 2-3 teaspoon

Hot Oil - 2 teaspoons

Salt to taste.

Mix all the ingredient and make a medium dough. If you want you can add little water. Make equal very small lemon size balls. Apply water on your both palm. Flatten the ball with both palms. Make round vada. Make one hole in the center with finger.  Repeat it for all remaining balls. Now deep fry vada on medium flame. Fry until it turns crispy and brownish. Serve hot with chutney, ketchup or curd.

This goes to PJ's event, 'Flavours Of Maharashtra' and Naina

Tuesday, March 22, 2011

Chavlichi Usal

As PJ's event, 'Flavours Of Maharashtra'  is going to get complete on 31st of March. I thought I'll load her inbox with lots of Maharashtrian dishes.  One more usal from my kitchen. Chawli chi usal does not need to bring sprouts to the beans. So when ever you feel short of vegetables in kitchen, you can make it immediately.


Cahvli (black eyed beans) - 1 cup

Chopped onion - 1-2

Tomatoes - 1

Red chilli powder - 1,1/2 teaspoon

Goda Masala/ Garam Masala - 1 teaspoons

Coriander powder - 1/2 teaspoon

Cumin powder - 1/4 teaspoon

Jaggery - 1/4 teaspoon

Oil - 1 teaspoons

Mustard seeds - 1/4 teaspoon

Asafetida - a pinch

Turmeric powder - 1/2 teaspoon

Chopped coriander leaves for garnishing

Salt to taste

Pressure cook chavli (black eyed beans) in 2 cups of water. Take care that chavli should not over cook. Now heat oil in kadai, add mustard seeds. When it starts spluttering add asafetida and turmeric. Then add chopped onion , when it becomes transparent add finely chopped tomatoes. When tomatoes are cooked properly and leaves oil add cooked chavli. Now add all masalas, that is, red chilli powder, goda masala, cumin powder, coriander powder, salt and jaggery. Mix wel and cover it. Let it cook for a minute or two. So that chavli will absorb all the flavors of masala. You can make it dry of little gravy in it as per your wish. Garnish with chopped coriander. Serve with Roti or rice.

This goes to PJ's event, 'Flavours Of Maharashtra' and Naina

Wednesday, March 16, 2011

Bisi Bele Anna

Bisi Bele Anna means Hot Dal & Rice in Kannada. This is a famous dish of Karnataka. At my Father's place it is a regular one dish meal. You have rice, dal and lots of vegetables in it. My In-laws are now with me. My MIL is Maharashtrian but she loves all Karnataka food. Bisi bele Anna is her favorite. Earlier I used to do this with readymade MTR Bisi Bele Bhat powder but today I decided to make it properly with fresh masala. I called up my Aatya , Sudha aatya and asked her for proper ingredients and measurements. With fresh masala it tastes awesome. My MIL was happy ;-) Thanks to Sudha Aatya.


Rice - 1 cup

Toor Dal - 1/2 cup

Moong Dal - 2 tablespoons

Mixed Vegetables- beans, carrot, potato, cluster beans (gavarfali) cut into fine pieces and green peas.

Grated fresh coconut - 1/4 cup

Tamarind pulp - 2-3 tablespoon

Jaggery - 1-2 teaspoon

Sarin Pudi - 1 teaspoon

Salt to taste.

For Masala

Dry red chillies - 6-7

Chana dal - 1 tablespoon

Urad Dal - 1 tablespoon

Methi seeds - 1/8 teaspoon

Coriander seeds - 1 tablespoon

Cumin seeds - 1/2 teaspoon

Cinnamon - 1' piece

Tej patta (Bay leaf) - 1/2

Black pepper - 1-2

For Tempering

Oil - 2 tablespoon

Mustard seeds - 1/2 teaspoon

Hing (Asafetida) - 1/4 teaspoon

Curry leaves - 8-9

Turmeric powder -1/2 teaspoon


Wash rice and both dals. Pressure cook rice and dals with a pinch of hing and turmeric in one vessel and vegetables in separate one. Roast all ingredients of masala one by one in little ghee till it gives good aroma. Roast on low flame. Cool it and make a fine paste with grated fresh coconut. Keep it aside.

Now in a kadai heat oil and make tempering of given ingredients. Now and masala paste and saute it for a minute. Now add tamarind pulp and jaggery (you can adjust the measurements with your taste) and mix wel. Add little water and boil it for a minute. Now add all vegetables, sarin pudi and salt. Then add cooked rice and dal. Consistency should be semi fluid. You can add water accordingly. Pour 1 teaspoon of pure ghee on top. Cover it and let it cook for another five minutes. Garnish it with grated coconut. Serve bisi bisi bhat and with Hapla. (Papad). Pour pure ghee on bisi bele bhat while eating. In Bangalore Bisi beli Bhath serves with khara bundi.

Tuesday, March 1, 2011

Potato Soup for fasting

Today is Mahashivratri. I think most of the people keep fast on this day. For me fasting means some variety in food. I am tiered of eating same fasting food every time. One day I made this healthy and yummy Indian soup for myself. It's a whole meal and not contains lots of ghee or peanuts like all other fasting food has.


Boiled potato - 1 big

Curd - 2-3 tablespoon

Pure ghee - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Green chilli - 1-2

Ginger - 1/2 inch

Sugar - 1/4 teaspoon

Salt as per taste

Remove the skin of potato. Cut it into small cubes. Now make a paste of green chilli, 1/4 teaspoon cumin seeds and ginger. Now add curd and blend it once again. Then add potato cubes and Blend to a smooth paste in mixer. You can add 1/2 cup of water. Heat ghee in a kadai and add jeera. When the jeera crackles add the blended mixture. Now add sugar and salt .Allow to boil on a very slow flame. When it comes to desired consistency of soup, pour it in soup bowl and serve. If you are too calorie cautious then avoid tadka of ghee. It still tastes awesome. I can say you must try this very new way of enjoying your fasting day.

My try goes to Nivedita's "ONLY ORIGINAL" event which is brain child of Pari.


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