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Upasachi Bhajani in Marathi
Time: 30 to 40 minutes
Yield: 300 grams
Ingredients:
100 grams Sabudana (sago)
150 grams Vari Tandul (bhagar/ samo rice)
100 gram Rajgira
1 tsp cumin seeds
Method:
1) Dry roast sabudana over low heat until it turns light pink
2) Dry Roast vari tandul over low heat until it color becomes pinkish.
3) Also dry roast Rajgira over low heat till light pink.
4) Mix them together. Add cumin seeds. Grind to fine powder.
Tips:
1) Apply 1/2 tsp ghee to sabudana to avoid sticking while roasting.
2) Do not roast ingredients till becomes dark. The flour blend won’t taste good.
3) Do not roast cumin seeds. Add them raw.
4) You may change proportion of ingredients. Quantity of sabudana can be reduced and amount of Rajgira or/and vari tandul can be increased by a little(around 200 grams).
Ukadpendi in Marathi
Time: 15 minutes
Serves: 2 persons
Ingredients:
1/2 cup Wheat flour (coarse)
3 tbsp oil
1/4 cup onion, finely chopped
4 to 5 curry leaves
For tempering:- pinch of mustard seeds, 1/4 tsp hing, 1/8 tsp turmeric, 2 dried red chilies
1/2 cup plain sour yogurt, well beaten
1/4 cup water (tip 1)
Salt to taste
Method:
1) Heat 2 tbsp oil into a pan. Roast wheat flour over medium heat. Roast till color changes to light pink (around 5 minutes). Transfer roasted flour to a bowl.
2) In that same pan, add 1 tbsp oil. Add mustard seeds, hing, turmeric powder, red chilies and curry leaves. Saute for few seconds and add onion. Mix well, add salt and cook onion till translucent.
3) Add roasted flour. Mix nicely for couple of minutes. Mix yogurt and water. Stir well and add to the pan. Stir vigorously as the mixture will become doughy. So, act quickly to avoid lumps. Cover the pan and steam cook over low heat for few minutes.
Garnish with cilantro and serve hot.
Tips:
1) Amount of water depends on what consistency you want the ukad to be. Above water quantity is good for doughy consistency. For little loose and soft consistency add some more water.
2) Usually ukad is kneaded with little oil and then served in a ball shape. To knead the ukad, transfer hot ukad into a big plate. Drizzle couple tbsp of oil and knead while ukad is hot (Use pastel or base of mortar to avoid burning hands). Serve immediately.
3) Instead of Red chilies, green chilies or red chili powder can be used.
4) Onion is optional. But, it tastes good in this dish. Garlic can be used instead of onion. Also, green peas, carrot pieces, soaked matki may be added according to your preference.
5) Rice flour, besan or jowar flour can be used instead of wheat flour. Follow the same method. Or mixture of different flours may also work.
Veg Kolhapuri in Marathi
Time: 40 minutes
Serves: 4 Persons
Ingredients:
1/2 cup Carrot, medium cubes
3/4 cup potato, medium cubes (Peel and then cut)
1/2 cup Cauliflower, medium florets (I used frozen) (Tip)
1/2 cup Green peas, (I used frozen)
1/4 cup french beans, 1 inch pieces
1/2 cup onion, finely chopped
1 cup tomato, finely chopped
1/2 inch ginger, finely chopped
4 to 6 big garlic cloves
1 to 1.5 tbsp Kashmiri red chili powder (Tip 3 and 5)
2 tsp red chili powder (cayenne)
1/4 tsp turmeric powder
6 tbsp oil
2 tbsp Kolhapuri Masala
2 tbsp fried cashewnuts
other spices:
1/4 tsp cardamom powder
2 pinches clove powder
1/2 tbsp fennel seeds powder (Saunf)
1/2 tsp cinnamon powder
1 pinch nutmeg powder
salt to taste
Method:
1) Heat 2 tbsp oil in a kadai. Saute ginger garlic. Add onion and fry till color changes to pink. Add red chili powder and tomato. Sprinkle some salt and cook till tomato becomes mushy. Remove kadai from heat and let this mixture cool down. Then grind to a fine puree by adding some water.
2) Use the same kadai and heat around 3 tbsp oil. Keep the flame on medium. Add turmeric and 1/2 tsp kashmiri red chili powder. Immediately add potato and french beans. Mix well and cook covered for 2-3 minutes. Stir couple of times in between to prevent burning. Now turn the heat from medium to high. Add onion-tomato puree. Stir well and add some water (about 1/2 cup)
3) Once gravy starts boiling, add kolhapuri masala, fennel seeds powder, clove powder, cinnamon powder, cardamom powder, and salt to taste. Also, add carrots, peas and cauliflower. Cover the kadai and simmer over medium heat for atleast 10 minutes or till veggies get cooked.
In a small tadka pan, heat 1 tbsp oil. Add 1 tbsp kashmiri red chili powder and immediately (Tip) pour it over the prepared vegetable curry.
Stir well and serve hot. Garnish with fried cashews.
Tips:
1) This curry should be enough spicy. However, adjust the amount of red chili powder to give required heat.
2) Kashmiri Red chili powder gives very nice bright red color to the curry. That's why, Kashmiri chili powder has been used for color and normal red chili powder (cayenne) has been used for spiciness.
3) Tadka given at the end is completely optional. This tadka gives reddish shimmery touch to the dish. Another important thing is after adding Kashmiri chili powder to hot oil, pour this tadka immediately. Otherwise chili powder will get burn.
4) Spices given under 'other spices' look very little in quantity but collectively they give light pleasant flavor to the curry. According to preference, adjust the amount of spices.
5) Kashmiri red chili powder gives nice bright red color and flavor to the curry. If its unavailable, use pinch of edible red color.
Microwave Upma in marathi
Time: 20 minutes
Servings: 2 to 3
Ingredients:
3/4 cup Sooji (Rava, Semolina)
1 to 2 tbsp Ghee
For Tempering - 1 tbsp Ghee, pinch of mustard seeds, 1/4 tsp cumin seeds, 1/2 tsp Urad Dal, pinch of Hing, 3 green chilies, 4-5 curry leaves, 1/4 tsp Ginger grated
1/2 cup onion, finely chopped
1/4 cup Green Peas (Optional)
1/2 cup Tomato, finely chopped (Optional)
Salt and sugar to taste
1 tbsp Ghee (Optional)
Cilantro, Lemon, fresh coconut for garnishing
Microwave safe glass bowl with glass lid
Method:
1) Roasting Semolina (Roast it in a microwave safe plate)
3/4 cup Rava :- 1.30 min + 1.30 min + 1 min + 1 min = Total 5 minutes
2) Tempering (Use a big glass bowl which has lid)
Heat the ghee:- 1.30 min
Add mustard seeds, cumin seeds, urad dal :- 1.30 to 2 mins - Stir once in between
Add asafoetida, green chilies, curry leaves, ginger - High Power :- 30 to 40 seconds
3) Cooking Onion, Tomato
Add finely chopped onion :- 1.30 min + 1.30 min + 1 min + 1 more min if needed = Total 4 to 5 mins - Stir once or twice in between
Add Tomato, green peas :- 1.30 min + 1.30 min - stir once in between
Add 1 and 1/4 cup water, salt and sugar to taste - Mix :- 1 min
4) Upma
Add roasted semolina, mix - Cover the container :- 2 mins + 2 min - Stir once in between and also add some ghee.
Keep the upma covered for 3 to 4 minutes before serving.
Tips:
1) Every microwave's power differs a little bit. So the time given in the above recipe may vary by a minute.
2) Ghee can be substitute with oil. However, ghee makes the upma more delicious.
3) Add cashews according to the availability and choice.
4) Upma will be ready to eat within 20-22 minutes if the time utilized properly. Chop onion, tomato, chilies while microwaving sooji.
5) In first 3 steps keep the glass bowl uncovered. In 4th step cover the bowl with lid
Vermicelli (Sevai) upma in Marathi
Serves: 2 persons
Time: 15 minutes
Ingredients:
1 and 1/2 cup Vermicelli (I used Bombino Sevai)
1 cup Water, hot water.
1 tbsp Ghee
For tempering: Pinch of Mustard seeds, 1/4 tsp Cumin seeds, pinch of asafoetida,
2 to 3 green chilies, chopped
3 to 4 curry leaves
1/4 cup carrot, small cubes
1/4 cup Green peas, frozen
2 tbsp Fried peanuts/ roasted peanuts
Salt to taste
1/2 tsp Sugar
Cilantro for garnishing
Method:
1) Heat ghee in a pan. Roast vermicelli over medium heat until golden in color.
2) Remove the roasted vermicelli from the pan. Prepare the tadka by using the leftover ghee after roasting vermicelli. Add mustard seeds and let them crackle. Then add cumin seeds, asafoetida, green chilies and curry leaves.
3) Add carrot cubes and green peas. Cover the pan and cook them for few minutes over medium heat.
4) Add fried peanuts and roasted vermicelli. Saute for a minute. Keep the flame over medium low heat.
5) Add half of the hot water. Mix, add salt and sugar to taste. Cover the pan, let the vermicelli cook and absorbs the water. Add more water and cook the vermicelli nicely.
Garnish with cilantro and serve hot.
Vari Tandul in Marathi
Time: 10 to 15 minutes
Serves: 2 to 3 persons
This Rice goes great with Peanuts curry. Click here for the recipe
Other Related Recipes: Fasting Potato bhaaji | Other Fasting Recipes
Ingredients:
3/4 cup Samo seeds (Vari Tandul)
2 and 1/2 cup warm water
1/4 tsp Cumin seeds
1 tbsp Ghee
Salt to taste
Method:
1) Heat 1 tbsp ghee, add cumin seeds. Add samo seeds and lightly roast them.
2) Add 2 and 1/2 cup warm water, add salt to taste. Cover and cook over medium heat.
Tips:
1) You can make plain bhagar by skipping Cumin seeds.
2) To give little sour taste, add 1 piece of dry Kokum while cooking the rice.
3) To make bhagar more soft and mushy, increase the quantity of water by 1/2 to 3/4 cups.
Baingan Aloo Curry in Marathi
Serves: 2 to 3 persons
Time: 20 to 30 minutes
Ingredients:
5 to 6 small Eggplant OR 1 Chinese Eggplant
2 medium Potatoes
1 Tbsp Oil
For Tempering: 1/8 tsp Mustard seeds, 1/4 tsp Cumin seeds, pinch of Asafoetida, 1/4 tsp Turmeric Powder, 1/2 tsp Red chili powder, 2 curry leaves
1 to 1 and 1/2 tbsp Roasted peanuts powder (coarse)
1 tsp Maharashtrian Masala (Goda Masala)
1 tbsp Tamarind pulp
1 tbsp Jaggery
Salt to taste
1 tbsp finely chopped coriander
Method:
1) Cut the stems of Eggplants. Cut each eggplant into 8 small pieces. Immerse them into cold water. Peel the potatoes, cut them into small cubes.
2) Heat a medium sized pan. Add oil and prepare tempering by adding mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and curry leaves. Add potato cubes and saute. Cover and cook for 2-3 minutes over medium heat.
3) Drain all the water from eggplant cubes and add it to the pan. Cover and cook for 2 minutes. Add around 1/2 cup water. Mix well and add salt, tamarind pulp, and Goda masala. Stir nicely, cover and let the potato and eggplant cook over medium-low heat. Add little water if needed. Stir occasionally.
4) Once potato and eggplant is cooked, add jaggery (Tip 2). Then add peanuts powder and boil for couple of minutes.
Serve hot with Chapati or Millet Roti (Bhakari)
Tips:
1) If you don't get small eggplants, use 1 medium Chinese eggplant.
2) Add jaggery only after potato and eggplant is cooked completely. If added before, it will take more time to cook than normal.
Instant vegetable pickle in Marathi
Yield: approx 1 and 1/2 cup
Time: 20 minutes
Ingredients:
1 cup carrots, small pieces (1 cm)
1/2 cup cauliflower, very small florets
1/4 cup Green Peas
1 tsp Salt or to taste
1 and 1/2 tsp red Chili powder
1/2 tsp Turmeric powder
1/4 tsp Asafoetida
4 to 5 Fenugreek seeds
1/4 + 1/4 tsp Mustard Seeds
1 tbsp Lemon juice
1 tsp Oil
Method:
1) In a mixing bowl, add carrots, cauliflower and green pea. Add salt, red chili powder, turmeric powder, asafoetida powder and mix well. Grind 1/4 tsp mustard seeds coarsely and add it to the mixture.
2) Heat oil in a small saucepan (eg. egg pan). Add fenugreek seeds and let it become little brown. Remove from oil with a spoon, keep aside. In that hot oil, temper 1/4 tsp mustard seeds, let it crackle and transfer it to a small glass bowl to cool down.
3) Crush the fenugreek seeds and add it to vegetable mixture. Add prepared tadka to the mixture and mix well.
4) Finally, add lemon juice and mix nicely.
This pickle is ready to serve. It will stay fresh for 5-6 days in refrigerator.
Usal Pav recipe in Marathi
serves: 2 to 3 persons
Ingredients:
3/4 cup Dried Chickpeas
2 tbsp Oil
1 cup Tomato, finely chopped
3/4 to 1 cup Onion, finely chopped
1/2 tsp Cumin seeds
1 tsp Red chili Powder
2 Green Chilies
4-5 Curry Leaves
1 tsp Ginger paste
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Cinnamon Powder
1/2 tsp Garam Masala
2 tbsp Tamarind Pulp
1/8 tsp black Pepper Powder
Salt to taste
Method:
1) Soak Chickpeas for 8 to 10 hours into water. Pressure cook until Chickpeas become soft and tender. Do not overcook Chickpeas. Add little salt to while cooking.
2) Heat a pan, add oil and let it become hot. Turn heat on medium. Then add Cumin seeds, Red Chili powder, Green chilies and Curry leaves. Now add Ginger paste. Saute for few seconds, add chopped onion and little salt. Let onion cook over medium heat. Once Onion is done, add Cinnamon Powder, Cumin powder and Coriander powder. Saute for 20 seconds. Then add chopped Tomatoes. Cook until soft and tender.
3) Once Tomato is cooked add chickpeas and approx 1 cup water. Give a nice stir. Cover pan with lid and cook for 2-3 minutes. Then add Tamarind Pulp, Pepper powder and Garam Masala. Let it boil for few minutes. We have added salt while cooking chickpeas and sauteing Onion, add salt only if needed.
Garnish with Cilantro and chopped Onion. Serve hot with Slice bread or Dinner Roll.
Labels:
Usal Pav, Chana Masala, Chole Bhature
Vegetable Soup in Marathi
Servings: for 3 to 4 persons (approx 1 cup per person)
Ingredients:
2 tbsp grated Carrot
2 tbsp Cauliflower, finely chopped
2 tbsp Cabbage, finely chopped
2 tsp Garlic paste
2 tbsp Oil
3 tbsp Cilantro, finely chopped
4 tbsp Green Onion (Only green part)
Salt to taste
1/4 tsp Black pepper powder
1 tsp Vinegar or Lemon juice
2 tbsp Corn Starch
4 cups water
1 tsp Soya sauce
Method:
1) Heat a wok or pan. Add garlic paste and saute until pink in color. Do not saute too long.
2) Add Cauliflower, Carrot and Cabbage. saute for 30 to 40 seconds over high heat. Add half of the green onions, saute for 10 to 15 seconds. Immediately add 3 and 1/2 cups water out of 4 cups. Also add salt to taste. Stir well.
3) To thicken the soup, we will be adding Corn starch. Mix 2 tbsp corn starch in the remaining 1/2 cup of water. Remove all the lumps. Once the soup starts boiling, add corn starch mixture into it and keep stirring to prevent lumps.
4) Let it simmer for couple of minutes to let the rawness of Corn starch go away. After 2 minutes turn off the heat. Add vinegar and Cilantro. Give a nice stir. Pour into serving bowl. Sprinkle little Pepper and garnish with Green Onions. Also add few drops of soy sauce if you like.
Note:
1) In this soup vinegar tastes better than lemon juice. But if you don't like flavor of vinegar, lemon juice also works.
2) Adjust the consistency of soup according to your liking.
