Mas wadi

Maaswadi in Marathi

Time: 30 to 40 minutes
Makes: 3 servings

Ingredients:
For Stuffing::::
2 tbsp Sesame Seeds
1/4 cup Dry coconut, grated
2 tsp Poppy seeds (optional)
4 large garlic cloves, finely chopped
1 medium onion, finely chopped
1/2 tsp garam masala
1 tsp red chili powder, 1/4 tsp turmeric powder, 1/8 tsp hing
2 green chilies, paste (optional)
2 tsp oil
salt to taste
For Cover::::
1 cup Chickpea flour (Besan)
2 tbsp oil
1/4 tsp turmeric powder, 1/8 tsp hing, 1 tsp red chili powder, 1/2 tsp cumin seeds
2 tsp garlic paste
salt to taste

Method:
1) To make stuffing; dry roast sesame seeds, grated coconut and poppy seeds separately. Once they cool down, grind to a coarse powder.
2) Heat oil into a kadai. Add hing, turmeric powder. Then add onion and garlic. Once onion is well cooked, keep it aside for 5 minutes. Add the sauteed onion into a blender alongwith red chili powder, garam masala and salt. Mix together ground onion and mixture of sesame-coconut and poppy seeds. Check the taste and adjust the seasoning.
3) Now start making the cover. Heat oil into a kadai. Add cumin seeds, hing, turmeric powder and garlic paste. As soon as garlic is cooked, add 1 cup water. Also add salt and red chili powder. Wait till water starts boiling. Then add besan and stir vigorously to avoid lumps. Turn heat to medium. Cover the pan and steam-cook for 4-5 minutes. To check the doneness, taste a pea-size portion. If it’s not cooked then cover and cook for a few more minutes.
4) Once the dough for cover is well cooked, let it stay covered until it becomes lukewarm. Then knead it til soft. Take a plastic sheet and grease it with littl oil. Pat the dough on it evanly (approx 1/2 cm). Spread a layer of stuffing. Roll it gently and make a tight roll. Secure the end by sticking it well. Cut the roll into 1 inch pieces.
Serve them with a spicy Rassa.

Onion Potato curry (Kanda Batata Rassa)

Kanda batata Rassa in Marathi

Time: 25 minutes
Makes: 4 servings

Ingredients:
1 Big onion (cutting instructions step 1)
4 medium potatoes
Tempering: 1 tbsp oil, 1/4 tsp mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry leaves
2 to 3 tbsp roasted peanuts powder (slightly coarse)
1 tbsp fresh coconut, scraped
2 tsp tamarind pulp (thick)
2 to 3 tbsp Jaggery or to taste
2 tsp Goda masala
Salt to taste

Method:
1) Use white or yellow onion. Trim the top and bottom of the onion. Peel and dice into medium pieces. You may separate the layers and dice.
2) Peel the potatoes. Cut into medium cubes.
3) Heat oil into a kadai. Prepare tempering by adding mustard seeds, hing, turmeric powder, red chili powder and curry leaves. Add potato cubes and mix well. Cover and cook over medium heat until potatoes are 70 % done.
4) As soon as potatoes are almost done, add onion and salt. Mix well. Cover and cook for 3-4 minutes.
5) Add sufficient water to make rassa. Add tamarind, goda masala, peanuts powder and coconut. Let it boil over medium heat.
6) Once onion and potatoes are cooked, add jaggery. Simmer for 2-3 minutes. Garnish with cilantro and serve hot with white rice or chapati.

Methi Suki bhaji

Methi Bhaji in Marathi

Time: 15 minutes
Makes: 3 to 4 servings

Ingredients:
2 big bunches of Methi (fenugreek leaves) (Tip 1)
1 bunch of spring onions
4-6 big garlic cloves, roughly sliced
For tempering: 1 tbsp oil, 2 pinches mustard seeds, 1 pinch cumin seeds, 2 pinches hing, 1/4 tsp turmeric powder
2 green chilies, finely chopped OR 1/2 tsp red chili powder
2-3 tbsp besan (chickpea flour) (tip 2)
Salt to taste

Method:
1) Pick methi leaves. Wash and finely chop them. Wash spring onions and chop them finely.
2) Heat oil into a kadai. Add garlic cloves. Saute until edges become brown. Then add mustard seed, cumin seeds, hing, turmeric powder and green chilies. Saute for few seconds.
3) Add chopped Methi leaves and green onions. Add little salt.  Saute over medium-high heat then cover. If you notice that methi is getting dry, sprinkle some water.
4) Cook until methi is well done. It will take about 7 to 10 minutes. then sprinkle besan and stir well. Turn heat to low. Cover and cook for 3-4 minutes.

Tips:
1) To reduce the bitterness, wash and chop the methi leaves. Immerse them into cold salt water. Wait for 5 minutes. Squeeze out all the water. However, doing this will cause loss of nutrition.
2) Dry roast besan before adding it to sabzi. Roasted besan will get cooked faster and won’t taste sticky after cooking.

Kulathache Pithle

Kulith Pithle in Marathi

Time: 15 minutes
Makes: 3 servings

Ingredients:
1/4 cup Kulith flour
1/4 to 1/2 cup onion, finely chopped
2-3 garlic cloves, roughly chopped (optional)
approx 2 cups water
tempering: 2 tsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/8 tsp turmeric powder, 1/2 tsp red chili powder or 2 green chilies (slit lengthwise), 1 spring curry-leaves
2 tbsp fresh coconut, scraped
2-3 kokum pieces
Salt to taste
2 tbsp chopped cilantro, for garnishing

Method:
1) Take 1/2 a cup water and 1/4 cup kulith flour without any lumps. Keep this mixture ready.
2) Heat 2 tsp oil in a kadai. Add garlic and cook until edges become brown. Then add mustard seeds, hing, turmeric powder, green chilies and curry leaves. Saute for few seconds, then add onion.
3) Saute onion till it becomes translucent. Then add 2 cups water, kokum pieces and salt.
4) Once water starts boiling, add kulith pith and water mixture a tbsp at a time. Let it dissolve well and then add some more. Gradually pithale will thicken. When you get the desired consistency, stop adding the mixture.
5) Add coconut and simmer for few minutes. Garnish with cilantro. Serve hot with rice.

Tips:
1) Traditionally, kulith flour is sprinkled in boiling water. But, paste made from little water and flour is easy to add and it prevents lumps.
2) It you find pithale too thick, then add little water and cook for 2-3 minutes.

Valpapdi Bhaji

Valpapdi Bhaji in Marathi

Time: 30 minutes
Makes: 4 servings


Ingredients:
1 lb Valpapdi beans (I used round valpapdi)
For tempering:- 2 tsp oil, 2 pinches mustard seeds, 2 pinches cumin seeds, 1/4 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry-leaves
2 tbsp fresh coconut, scraped
1 tbsp roasted peanuts powder (optional)
1 tsp Goda Masala (optional)
2 Kokum pieces
1 tbsp jaggery or to taste
Salt to taste

Method:
1) Wash and string valpapdli beans. Cut them into 1 cm pieces.
2) Heat oil in a kadai. Add mustard seeds, cumin seeds, hing, turmeric powder, red chili powder and curry leaves.
3) Add chopped valpapdi and stir for 2 minutes. Add salt, kokum and around 1/2 cup of water. Mix, cover and cook for 5 minutes over medium-high heat. Do not let the sabzi become dry. So add little water if required.
4) Cook till valpapdi becomes soft (about 10-12 minutes). Add coconut, goda masala, jaggery and peanuts powder. Cook uncovered for 2-3 minutes. (This bhaji tastes better if it has slightly juicy consistency)

Tips:
1) Valpapdi has its own nice earthy flavor. Some people like to enjoy it without any spices. Therefore, Goda masala is optional. Also, you may add other spice blend like, garam masala, kitchen king masala etc.

Snake gourd sabzi

Padwal Sabzi in Marathi

Time: 20 minutes
Makes: 2 to 3 servings

padwalachi bhaji, padwal dalimbya, padwal kacharya, snakegourd bhaji, padwal chana dal bhajiIngredients:
1/4 kg fresh Snake gourd,
2-3 tbsp chana dal, Soaked for 3 hours in water
For tempering: 2 tbsp oil, 1/8 tsp mustard seeds, pinch of hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry leaves
2 tbsp fresh coconut, scraped
2 kokum pieces
1 tbsp jaggery
1 tsp goda masala (optional)
Salt to taste

Method:
1) Wash snake-gourd. Trim the tips and cut the snake-gourd into halves. Scrape the core with a spoon. Remove the seeds and fibery material. Slice snake-gourd into 1/2 cm pieces (half circled pieces).
2) Heat oil into a pan. Add mustard seeds, hing, turmeric powder and red chili powder and curry leaves. Saute for 5 to 7 seconds. Add soaked chana dal. Add 2 tbsp of water. Cover and cook chana dal for 2-3 minutes.
3) Add snake gourd and 1/4 cup water. Also add kokum and salt. Cover and cook until snake-gourd is well done. Do not let the snake-gourd become dry. Add little water whenever required, while cooking the snake-gourd.
4) Once snake gourd is cooked well add jaggery, goda masala and coconut. Simmer over low heat for 3-4 minutes.
Serve hot with Chapati.

Mulyache Raite Raddish raita

Mulyache Raite in Marathi

Time: 15 minutes
Makes: 2 to 3 servings

raddish Raita, muli ka rayta, mulyache raiteIngredients:
1 cup grated Muli (diakon)
3/4 to 1 cup plain yogurt, whisked
1/4 tsp cumin powder (optional)
2 tbsp finely chopped cilantro
1/2 tsp green chili paste (or to taste)
1/2 tsp sugar
Salt to taste
Optional Ingredients: 1/2 tsp oil, pinch of hing, pinch of cumin seeds

Method:
1) Mix yogurt, cumin powder, salt, sugar and green chili paste in a bowl. Add couple of tbsp milk to adjust the consistency.
2) Add grated muli and cilantro. Mix well.
3) Heat 1/2 tsp oil into a tadka pan. Add cumin seeds and hing. Pour this tadka in raita. Mix well.
Serve as a side dish in your meal.

Instant Carrot Pickle

Carrot Pickle in Marathi

Time: 10 t0 15 minutes
Makes: 1 cup Pickle

how to make instant carrot pickle, gajarache loncheIngredients:
1 cup carrots, finely chopped (I had used 3 large carrots)
1 tbsp mustard powder
1/2 tsp Fenugreek seeds
Tempering: 2 tsp oil, 2-3 pinches of mustard seeds, 1/2 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder
Juice of 1 lemon
Salt to taste

Method:
1) Mix carrots, mustard powder, lemon juice and salt together.
2) Heat oil into a tadka pan. add fenugreek seeds and fry until their color changes to light brown. Remove them using a spoon, keep it in a small steel bowl.
3) In that same hot oil, add mustard seeds, hing, turmeric powder and red chili powder. Pour this tadka into a separate small glass bowl. Add it to the carrots after it cools down.
4) Crush the fenugreek seeds with a spoon. Add it to the carrot pickle. Mix well.
Refrigerate for 7 to 8 days.

Instant Cucumber Pickle

Cucumber Pickle in Marathi

Time: 10 minutes
Makes: 3 to 4 servings

how to make instant cucumber pickleIngredients:
3/4 cup finely chopped cucumber (peeled)
2 tbsp Mustard powder (black or red mustard)
1/4 tsp hing
2 tsp water
Salt to taste
1 tsp lemon juice
Tempering: 1 tsp oil, 2 pinches of mustard seeds, 1/4 tsp Hing, 1/4 tsp turmeric powder, 2 green chilies (finely chopped)

Method:
1) Take the chopped cucumber into a bowl. Add 1/2 tsp salt and 1/4 tsp hing, mix with a spoon. Keep it aside for 20 minutes.
2) After 20 minutes, gently squeeze out water from cucumber. Take this water into a blender. Add mustard powder and blend well. If you find the mixture is very thick then add a tsp of water. After blending for a couple of minutes, the mixture will become whitish. Add it to the cucumber.
3) Heat oil into a tadka pan. Add mustard seeds, hing, turmeric powder and green chilies. Pour this tempering into a separate glass/ steel bowl. Let it cool down before adding to the cucumber.
4) Add lemon juice and tadka to the cucumber. Mix well.
Cucumber instant pickle can be enjoyed with chapati and also as a side dish in the meal. Refrigerate upto 3 to 4 days.

Tips:
1) Since this pickle stay good for 3 to 4 days, make it in a small quantity.
2) Cucumber oozes out water once salt is added to it. If you use extra water to blend the mustard powder the pickle will become much watery. To avoid that, use the oozed out water to blend mustard powder.

Phodaniche Tak

Fodniche Tak in Marathi

makess: 2 cups
Time: 5 minutes
fodaniche tak, kadhi, bhat, poli, chapatiIngredients:
2 cup Buttermilk, thin consistency
1/2 Tsp Ghee
1/2 tsp Cumin seeds
1/4 tsp Asafoetida Powder (hing)
1 cm Ginger piece, crushed
2 Green chilies, cut into half
1 Kokum (Optional)
2 tbsp Cilantro, finely chopped
salt to taste

Method:
1) Pour buttermilk in medium saucepan.
2) Heat Ghee into a small saucepan. Add Cumin seeds, Asafoetida Powder, Green Chilies and crushed Ginger. Also add Cilantro in it, and pour it over Buttermilk. Add salt and mix well.
3) Use Kokum, if buttermilk is not enough sour. Take 2-3 tbsp lukewarm water in a small bowl. Soak kokum for some time and add this water in buttermilk for sour taste.
4) This buttermilk can be served as cold. But if you want it little lukewarm, put the saucepan over low heat and let it be there for couple of minutes or until lukewarm. Do not make it hot, otherwise it will get curdle.
Serve this spiced buttermilk with the meal.

Tips:
1) Add kokum only if the buttermilk is not sour enough.