Brinjal Rawa fry ( or Phodis)

Though we always make Matti gul phodis, never thought it would be so tasty with teh big purple brinjals too.

This is a common way of making bhajjis in our amchi cuisine.  We make rawa fry out of most vegetables.  Even seemae badnekayi, pumpkin, 

and of course common vegaetables like aloo, sweet potato etc.

Ingredients 

 for coating :

rava :1/4 cup ( can also add 2 tsp of rice flour and 1 tsp of cornflour)

red chilli pwd :1 tsp ( depends on preference)

hing 1/4 tsp

salt per taste 

Masala :

red chilli pwd : 1 -2 tsp ( as per taste )

haldi : a pinch

hing 1/8 tsp

salt as per taste

rice flour : 2 tbsp 

brinjal 1 thickly sliced in rounds 

Method :

1.  In a bowl , mix hte ingredients in the masala well, 

2.  coat the vegetable pieces with this masala and let it marinate for 20 - 3- minutes.

3.  In another flat bowl, mix he ingredients under coating and check seasoning. 

4.  Heat a tawa and grease it well.  when it is hot, roll each marinated vegetable in th ecoating and then place on the tawa.  drizzle with oil and cover.

5.  cook on medium flame and after 5 - 7 minutes, turn the vegetable and again drizzle with oil. 

6.  cook till it becomes crisp and then serve hot.

Capsi onion jhunka / capsi onion besanwala

This was taught to me by maid in muscat, Sharada !

Delicious and easy to make !

Ingredients :

Capsicum : 2 medium cut medium pieces

Onion : 1 medium cut into same size as capsicum

Besan : 2-4 tbsp dry roasted

Salt

Haldi 1tsp

Jeera pwd : 1tsp

Dhania pwd :2tsp

Red chilli pwd : 1tsp as per taste

Garam masal : 1 tsp

Lime juice : 1tsp

Coriander leaves : finely chopped 2 tsp

Tadka

Oul

Rai, jeera red chillies

In a pan prepare the tadka .

If using oinions add onions and frybtill light brown.

Then add capsicum and dry till almost done.

Then add the masalas and cook for a minute. (Can add finely chopped greens if required).

Check seasoning and add lime juice.

Finally add the besan and mix well . Cover and cook for two minutes.  Serve hot. 

Methi dal

One of my fave dishes and is very easy to make ! 

Ingredients :

Moong dal : 1 cup

Methi leaves : 1 bunch ( washed and chopped finely, can use stem too if render)

Green chillies : 4. -5 as per taste , chopped finely

Tomato : one medium chopped fine

Garlic : 6-8 pods chopped

Oil for seasoning and to fry methi leaves

Salt to taste

Lime juice :  1tsp

Haldi : 1/2 tsp

Wash the dal and keep aside

In a pressure pan take around 2 tsp ofoil  and when hot add the finely chopped methi leaves and fry for two to three minutes.

Then add the green chillies and fry for a minute.

Then add the dal and tomato and add around two to three cups of water.

Add haldi, salt and cover and cook . ( if pan switchboff before the whistle comes )

When pressure falls , open check seasoning and make it to desired consistency, can add lime juice now. Gove a boil and swirch off, then give a tadka of garlic and serve hot!

Mushroom capsi stir fry

A side dish can be served as a salad or if made a bit spicy can also be used as a filling for rotis or sandwiches ! 

Mushrooms : 1 pkt cut small if used for filling else into two to three pieces .

Capsicum : 1 medium (cut into same size as the mushrooms) 

Dill leaves : 1 tbsp cut fine

Seasoning : salt and peoper

Olive oil 

In a wok take some olive oil , add the mushrooms and saute till done.  Then add the capsicums and seasonings and the dill leaves .  Toss for a couple of minutes and serve hot . 

Can add a dash of lime and chilli flakes for flavour.

Onion sanna polo

Another aamchi delicacy had as a side dish during meals.  

Coconut grated one and a half cups

Rice.  1 cups soaked for about two hrs

Tamarind lemon size

Red chillies. ( fried and a mix of both kashmiri and spicy) around 12-15 ( as per taste)

Salt to taste

Jaggery a scrape

Onions 2 small cut fine

Hing 1/2 tsp

Grind coconut red chillies tamarind to a fine paste with little water.

Then grind the rice to a coarse paste with  little water.  Mix with the coconut masala and make sure the batter is thick not like dosa !

Add salt jaggery and hing and the finely cut onions.

Heat a flat tava and make small pancakes!  Drizzle oil and roast till golden ! 

Karate gojju (tikse godse)

This is adapted from the recipe of Vidya Pai.  Another great way to eat bitter gourd!  

3 karela chopped into small bits, add salt and keep aside.

Lemon size jaggery grated ( as per taste)

Lemon size tamarind pulp

Rasam pwd or sambhar pwd (i use sambhar pwd)

Chilli pwd 1tsp as per taste

Tadka : coconut oil, rai curry leaves

Wash the salted karela and squeeze out the water.

In a kadai prepare tadka, add the karela and saute on low flame till done and slightly brown ( can make crisp if desired).

Add chilli pwd, sambhar/rasam pwd, jaggery and tamarind pulp. Mix well, check seasoning and adjust as per taste! 

Cook for a couple of minutes till gravy thickens ! 

Note : you can also give a garlic tadka.

in a kadai, heat some oil, add somecrushed garlic (with skin ) and saute . The add some red chillies.  The add the karela. the remaing steps are the same. 

(but wihthout the tadka )

stuffed Bhindi

was watching Zee khana khazana channel, and saw this dish in the 'abc all about cooking' .
tried it and it was a hit.  the peanuts and til sure make the stuffing different and also give it a heavenly aroma.
recipe from the website.

• 10-12  Lady Finger
• ½ Cup  Peanut
• 50 gms  Sesame Seeds
• 50 gms  Grated Coconut
• 3-4   Chopped Green Chilly
• ½ Tsp  Coriander Seeds
• ½ Tsp Cumin Powder
• To  Taste  Salt    \

• Slit  bhindi in vertical manner and remove half a centimetre from both ends and keep aside
• Heat oil in a pan, add Sesame seeds, Peanuts, grated Coconut and Roast them thoroughly on slow flame
• Now add finely chooped Green Chillies, Salt, Red Chilly Powder, Cumin Powder, Coriander seeds, Cumin seeds  and mix them well
• Grind everything to form a coarse mixture and stuff Lady fingers with the same mixture
• Heat oil in  a Pan and shallow fry stuffed Lady fingers til they develop dark brown colour

Dal Fry -1

This recipe is from my friend Chandrika Kini.  She uses just tuar dal , i added a spoon of moong dal and masoor dal each, along with 2 spoons of chana dal.

Cook the dals ( i cup tuar dal and the other dals if u so wish), with haldi jeera kadi patta and salt.

then prepare a tadka of onions, jeera green chillies, hing chilli powder. add salt and simmer.
 finally add lime juice and dhania  ! ( she has said that tomatoes can be added but i have not added).

Aloo bhajunu upkari

This is a typical aamchi side dish.  Fave at most homes and usually made with rice and daalithoy !  My daughter loves it and it goes well with rotis too ! 

Aloo cut like chips ( using the thick side of the chips cutter ) 

Oil for seasoning

Rai 

Green chillies cut fine as per taste

Curry leaves

Hing

Salt as per taste 

In a kadai heat oil and prepare seasoning of rai green chillies and curry leaves. 

Add the cut aloo and salt and stir well. 

Cover and cook till done stirring occasionally. 

Serve hot ! 

Sev tamatar ki sabzi

This is an adaptation of the famous Gujarati or Rajasthani dish Sev tamatar sabzi .... My good friend Mala made it and we all loved it ... It is so simple ....and all time favourite :)

Ingredients :
Spring onion: Cut fine
Tomato: Chopped fine
Mota sev  ( haldirams royal sev, if u like it spicy then theeka sev can also be used )
Lime juice
Salt
Sugar ( pinch )
Dhania leaves
Dhaniya jeera powder,
haldi powder
Red chilli powder
Ginger Garlic paste

Oil for tadka
Rai
Jeera
Hing

 Method :
1. Prepare tadka with the ingredients mentioned...
2.  Once the tadka is done add the ginger garlic paste... and fry till the raw smell goes
3.  then add the chopped spring onion.. and fry till the spring onions are slightly cooked.
4.  then add the tomatoes.. and cook till the tomatoes are slightly mushy..
5.  add the masala powders as per taste and cook for a couple of minutes.
6.  Add two cups of water and bring to boil....add lime juices and salt.
7.  add chopped coriander leaves..
8.  just before serving add the sev and boil for a minute and serve immediately with rotis...