Saturday, July 12, 2014

Shepuchi Bhaji (Preparation from Dill Leaves)

Shepuchi Bhaji (Preparation from Dill Leaves)

Shepuchi Bhaji (Preparation from Dill Leaves)

This is a Maharashtrian recipe which is made from green vegetable shepu or dill leaves. It is full of nutrients and very easy to make.

Ingredients
3-4 cups roughly chopped dill leaves
1 1/2 cup yellow moong dal (yellow lentils)
7-8 garlic pods crushed
4-5 green chilies chopped
2 tbsp oil
1/2 tsp turmeric
1 tsp cumin seeds (jeera) (optional)
salt as per taste
water to soak moong dal

Method
1) Soak the moong dal in water for about 30 mins and then drain and keep aside.
2) In a skillet heat oil and with it is hot add cumin seeds.
3) When the cumin seeds splutter, add crushed garlic and green chilies.
4) Add turmeric powder and mix well.5) Now add drained moong dal and fry for a while.
6) Finally add chopped dill leaves (shepu) and cook covering with a lid.
7) Sprinkle some water in the skillet and let the dill leaves cook.
8) When the moong dal becomes soft and dill leaves are cooked, remove from heat.
9) Serve hot with chapati or any Indian bread.

Sunday, June 15, 2014

Sukka Javala

Sukka Javala

Sukka Javala

Javala is dried version of small pink shrimps. These javala can be stored in air tight container for 3 - 4 months. This is essentially a Konkani recipe which is very simple to make. Addtion of raw mango (kairi) gives it a nice tangy taste. You can serve this with chapati or rice. Try this recipe, I am sure you will love it a lot.
Ingredients
2 cups javala
water just enough to soak.
2 onions medium finely chopped
1 tomato chopped
few curry leaves
3 green chillies slit in middle and cut into two halves
2 tsp red chili powder (heaped)
4-5 amsule (kokam)
2 tbsp oil
1 tsp cumin seeds (jeera)
salt as per taste

Method
1) Wash and soak the javala in water for about 30 minutes. Then drain and keep it aside
2) In a kadai or wok heat oil and when it gets hot add cumin seeds, curry leaves and green chillies.
3) Fry for a while and then add chopped onions.
4) When the onion turns brown, add red chili powder, tomato and mix.
5) Add javala and fry so that it is mixed well.
6) Now add salt and amsule (kokum) and mix with the rest of the ingredients.
7) Cover with a lid and let it cook on low heat for about 10 mins
10) Serve hot with chapati or roti

Tips
1) You can add tomato or raw mango (during season) instead of amsule (kokum).
2) Also addition of thinly chopped brinjals or potatoes give a good taste.

Sunday, June 01, 2014

Matkichi Bhaji (Maharashtrian Style) (Moth beans curry)

Matkichi Bhaji (Maharashtrian Style) (Moth beans curry)

Matkichi Bhaji (Maharashtrian Style) (Moth beans curry)

Muth/Moth or Matki is generally loved by many. Its my favourite too. This is a simple Maharashtrian recipe to make from sprouted moth beans. Serve hot with chapati or rice
Ingredients:
3 cups moth beans (matki)
1 big onion
1 big tomato
2 tsp ginger - garlic paste
4 tsp oil
1 tsp mustard seeds
3-4 green chillies
1 tsp red chili powder
4-5 cups water
few curry leaves
chopped cilantro leaves for garnishing
salt as per taste

Method:
1) Soak the moth beans (matki) overnight in enough water.
2) Drain them in a colander to drain out the excessive water.
3) In a muslin cloth add the moth beans at the centre and gather all the edges of the cloth and tightly tie the cloth. Leave it at a warm place for at least 10 - 12 hours.
4) It will be sprouted after the 10 - 12 hours. If the climate is dry and cold, it will take more time for the moth beans to sprout.
5) Heat oil in a skillet and when it gets hot add mustard seeds.
6) When the mustard seeds splutter add curry leaves and then chopped onions.
7) When the onions turn brown add chopped green chillies, ginger - garlic paste and saute for a while.
8) Add chopped tomatoes and red chili powder and fry till the tomatoes become soft.
9) Now add moth beans (matki) and mix with the rest of the gravy.
10) Add water and let it cook.
11) When done remove from heat garnish with chopped cilantro.
12) Serve with chapati or rice