POTATO AND TOMATO BHAAJI

Potato and tomato are cooked with little gravy

Ingredients:
Potato – 2
Onion – 1 big, chopped
Tomato – 2, medium, chopped
Garlic – 2-3, chopped
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Turmeric powder – 1/8 tsp
Asafeotida – a pinch
Red chili powder – 1 tsp
Salt
Roasted peanut powder – 1 tsp
Chopped coriander leaves – 1 tbsp

Cooking Procedure:
Peel the potato and cut them into small pieces. Keep the potatos in water so that it doesn’t get brown.
Heat 2 tbsp of oil in a pan. Add the mustard seeds and when they start to sparkle add the cumin seeds. Then add the garlic and onion. Sauté till the onion becomes golden brown. Then add the turmeric powder, asafoetida, red chili powder and salt. Then add the tomato and sauté for a minute. Then add the potato and mix well. Now add 1 ½ cups of boiling water. Bring it to a boil and then add peanut powder and chopped coriander leaves. Now reduce the heat, cover and let cook till the potato becomes tender. Serve hot with chapatti/ roti, also this bhaji tastes good with rice.

VEGETABLE PULAV

Ingredients:
Basmati Rice – 1 ½ cup
Water – 3 cups
Ghee – 2-3 tbsp
Cashew nuts – 10-12 halves
Black pepper – 6-7
Cloves – 3-4
Cardamom – 2-3
Cinnamon – 2”
Bay leaf - 2
Black cumin seeds – ½ tsp
Onion – 1 big, sliced thinly
Ginger paste – 1 tsp
Garlic paste – 1 tsp

Green chilies - 2-3
Cauliflower – ½ cup, small florets
Mixed vegetables* – ½ cup
Yogurt – 3-4 tbsp
Salt

Cooking Procedure:
Wash the rice till the water runs clear. Drain the water using a colander and keep the rice aside.
Heat 1 tbsp of ghee in a pan. Add the cashews and fry them on low heat till golden brown. Remove the cashews from the pan and keep aside. Then add the cauliflower and fry till golden brown, stirring continously. Remove the cauliflower from pan and keep aside.
In the same pan, heat 2 tbsp of ghee. Add the black pepper, cloves, cardamom, cinnamon and bay leaf. Then add the onions and fry till they become translucent. Then add the green chilies, ginger garlic paste and sauté for a minute. Then add the mixed vegetables and sauté for a minute. Now add the cauliflower and cashews. Mix well and then add the yogurt. Mix well and then add the rice and black cumin seeds. Mix well and add the boiling water. Bring it to a boil and then reduce the heat, cover and let the rice cook till tender. Don’t mix the rice too much otherwise the grain of rice will break. After about 10 mins sprinkle ¼ cup cold water over the rice, again cover and let steam for 5 more minutes. This makes the rice fluffy and tender. Garnish with freshly chopped coriander leaves and roasted slivered almonds. Serve hot.

* I used frozen mixed vegetables which contains green peas, corn, green peas, lima beans, you can use fresh vegetables as well.

GREEN CHILI THECHA

Thecha is basically Green chili and garlic chutney. It’s the most common side dish in Maharashtrian cuisine due to its spiciness. It goes great with leafy vegetables like methichi bhaji, palak paratha also with millet bhakri, jawar bhakri

Ingredients:
Green chilies – 15-20
Garlic – 4-5, big cloves
Salt
Oil
Freshly chopped coriander leaves – 3-4 tbsp
Roasted peanut powder – 1-2 tbsp

Cooking Procedure:
Remove the stems from the green chilies and wash them. Remove the water and transfer the chilies to a pan. Roast the chilies, stirring continuously till they become soft and have black spots on them. Don’t burn them, roast them on medium heat. After the chilies get roasted add the garlic and continue roasting for a minute. Now remove the pan from heat and keep aside to cool. Then place the chilies and garlic along with some salt in the food processor and grind them to form a coarse paste.

In the same pan, heat 2-3 tbsp of oil. Then add the chili paste to it and sauté till the oil seperates, remember to stir continuously so that the paste won’t stick. Then add the peanut powder and freshly chopped coriander leaves. Continue cooking for a minute or two. You can store this chutney in a airtight container in refrigerator for 1-2 weeks.

METHICHI BHAJI

Fenugreek leaves cooked in peanut sauce

Ingredients:
Fresh fenugreek leaves – 3-4 cups
Cumin seeds – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida a pinch

For paste:
Roasted peanut - ½ cup
Garlic – 3-4 cloves
Green chilies – 3-4

Cooking Procedure:
Grind the roasted peanuts, garlic and green chilies to a fine paste.

Heat 1 tbsp oil in a pan and add the cumin seeds. Then add the turmeric powder and hing. Now add the fenugreek leaves and sauté for a minute. Now add the peanut paste and fry for 2 minutes. Then cover and let cook till the methi get tender. Serve hot with bajri/millet bhakri or roti.

ROASTED PEANUTS

Most of the Maharashtrian recipes make the use of roasted peanuts and it is very economical to make them at home. You can make them in bulk and use upto 3- 4 weeks. If you have ready made roasted peanuts, it is easier to make some dishes.
Place the raw peanuts in a non stick pan and roast on low to medium heat, stirring continuously. You will see brown spots on the peanut that means the peanuts have finished roasting and have become crisp. Remove the pan from heat and keep aside to cool. Cool down the peanuts completely. Then remove the skin by taking handful of peanuts and rubbing them. You will notice that the skin will come out easily. Remove the skin of all the peanuts. You can separate the skins from peanuts by just blowing away the skin or putting it in the colander. You can store the peanuts in airtight container. Also you can make the fine powder by placing the peanut in a blender and blend till powder is formed. Dont blend too much or it will turn into a paste.

TAWA PULAO

Ingredients:
Cooked rice – 2 cups
Boiled potato – 1, medium
Onion – 1, big sliced
Green bell pepper – ½, sliced
Green peas – ¼ cup
Cauliflower florets – 2-3
Tomato – 1, medium chopped
Turmeric powder – ¼ tsp
Hing a pinch
Red chili powder – ¼ tsp
Pav bhaji masala – 1 tbsp
To garnish:
Butter
Sliced onion
Chopped cilantro
Lemon wedge

Cooking procedure:
Place the cauliflower florets and green peas in a microwave safe bowl and fill it with water till it fully covers the veggies. Microwave covered on high. After about 8-10mins drain all the water and keep aside. Now chop the cauliflower into small pieces, as shown in picture.

In a medium pan, heat 2-3 tbsp of oil. Add the onion and sauté till translucent. Now add the green bell pepper and fry for a minute. Then add the potato, cauliflower, green peas, tomato and sauté for minute. Do not cook the vegetables too much, they should remain crunchy. Then add the turmeric powder, hing and pav bhaji masala. Mix everything very well and add salt. Now add the boiled rice and mix everything very well. Cover the pan and let steam for 1-2 mins on medium heat. Serve hot with a teaspoon of butter, sliced onions, chopped cilantro and lemon juice.

GRILLED VEGETABLE PANINI

Ingredients:
Bread* – 4-6, slices
Zucchini – 1, cut into strips
Onion – 2, medium, sliced
Tomato – 2, medium, sliced
Canned roasted red bell pepper – 2, cut into strips
Dried basil – ½ tsp
Dried oregano – ¼ tsp
Black pepper powder – ¼ tsp
Extra virgin olive oil – 2 tbsp
Fresh mozzarella cheese – 6-7 slices
Red chili flakes – 1 tsp
Salt

Cooking Procedure:
Place all the vegetables in a big bowl. Add dried basil, oregano, black pepper powder, salt and olive oil. Then grill all the vegetables.

To build the panini, brush all the bread slices with olive oil on one side. On the other side place the zucchini, top it with onion, then with roasted bell pepper and tomato. Then top all the vegetables with mozzarella cheese. Sprinkle black pepper powder, salt and red chili flakes. Top with other slice, with olive oil side on top and place it in Panini press. Grill it till golden brown.

* I used Sour dough bread but you can use any bread of your choice. Sometimes I use Focaccia or Ciabatta, they form a nice crispy crust.

DAL MAKHAANI

Ingredients:
Udad dal * – 1 cup
Kidney beans – ¼ cup
Onion – 1 big, chopped
Garlic – 4-5
Ginger – 1”
Tomato – 2, medium
Bay leaf – 2
Red chili paste – 1 tsp
Turmeric powder – ¼ tsp
Hing – a pinch
Garam masala – ½ tsp
Salt
Heavy whipping cream – ¼ cup

Cooking Procedure:
Wash the udad dal till the water runs clear and soak in water for 5-6 hours. Also soak the kidney beans. After that pressure cook both rajma and udad dal till tender.

Blanch the tomato and puree them. Make ginger garlic paste. Heat 2-3 tbsp of oil in a pan and add the bay leaves. Then add onions and sauté the onion till they become golden brown.

Now add the ginger garlic paste and Sauté for a minute. Now add the tomato puree, red chili paste and sauté till oil separates.

Then add turmeric powder, hing, mix well then add the cooked dal and kidney beans. Bring it to a boil. Adjust the water as per the required consistency. Finally add the garam masala and cream. Serve hot with roti/ Naan/ rice.

* I used split black urad with skin, you can use whole urad.