Ratala Puri ~ Sweet Potato Puri - Day 18


Ratala Puri ~ Sweet Potato Puri

 BM #63 Day 18 - 

 A special note for new comers to this space. BMers, a group of enthusiastic bloggers are running a month long marathon and I have chosen to blog recipes in the alphabetical order, A-Z from the Maharastrian cuisine.

 The letter R is featured today and it was a breeze as my friend was quick to come up with this. I cooked up a full meal on a single day featuring Chavlichi Bhaji, Easy Masale Bhat and Ratala Puri along with yogurt.

A recap of the series..

Amti with Drumstick - Day 1

Bhopada (Laal) Ki Sabji - Red Pumpkin Curry - Day 2

Goda Masala - Day 7

Harbhara Ki Sabji - Day 8


Onion Ki Sabji - Day 15


Recipe Source Shalaka
Ingredients - 

 Sweet Potato 1 Big (I used the Purple Indian Variety)
Wheat Flour 2 cups
Salt 1/2 tsp
Sugar 1/2 cup (or more if preferred)
Oil to deep fry
Ratala Puri ~ Sweet Potato Puri

 Method Of Preparation -
Chop the sweet potato into big pieces, steam them. Peel and mash the sweet potatoes.

 To the mashed potatoes, add salt and sugar and mix well.

 Add wheat flour to the mashed sweet potato mixture to knead a stiff dough. I used up approximately 2 cups of flour. Make sure not to add any liquid.

 Pinch lime sized portions of the dough, roll into discs and set aside under cover.

 Heat oil until sample dough when put in it rises to the top immediately.

 Gently slide the rolled out disc and make sure it puffs out in the oil. Fry on both sides and remove onto paper towels to drain excess oil.

 Continue with the rest of the dough.

 Serve them as a dessert or a snack.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63




 Preparation Time 45 min
Makes 16-18 puris

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Posted by Harini R on Thursday, April 21, 2016
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Quick Dadpe Pohe - Day 17


Quick Dadpe Pohe

 BM #63 Day 17 - 

 If you have been following this space regularly, you might be aware of the A-Z culinary journey of the Maharashtrian cuisine happening here..

 Today it is the turn of the letter 'Q' which was a very challenging one and so I had to resort to the exception clause using an adjective, 'Quick', to make this Dadpe Pohe work for the letter 'Q'.

 My friend was stumped by this letter as well and when I suggested that she can share some recipe which is quick and easy, she immediately came up with this. She recollects some fond memories associated with this Dadpe pohe. Apparently it used to be a favorite after school snack for them in their childhood.

 Later on I found many variations to this simple and filling Dadpe Pohe on the internet. Addition of chopped green chilies, roasted peanuts, shredded carrot will definitely enhance the taste. But I stuck to the bare bones as suggested by my friend for the sake of authenticity.

 Recipe Source Shalaka
Ingredients - 

 Poha the thick variety 1/4 cup
Coconut, shredded 2-3 Tbsp (fresh or frozen)
Coconut Water 1-2 tsp (optional)
Salt, Sugar and Red Chili Powder as needed
Oil few drops
Onions chopped 1 Tbsp
Coriander leaves chopped few
Quick Dadpe Pohe

 Method Of Preparation -
Wash and drain the poha and set aside for a few minutes.

 Transfer the drained poha into a bowl, sprinkle coconut water or just plain water, add the shredded coconut, salt, sugar and red chili powder.

 Sprinkle oil and mix well.

 Add in the chopped onions and coriander leaves.

 Serve immediately for a quick snack.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63




 Preparation Time 5 minutes
Serves 1

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Posted by Harini R on Wednesday, April 20, 2016
13 comments
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Palak Moong Ke Kebab - Day 16


Palak Moong Ke Kebab

BM #63 Day 16 - 

 If you are joining in late for this month's Mega Marathon, I am doing an alphabetical series of dishes from the Maharashtrian Cuisine. And today is the turn of the letter 'P'.

 My husband has been patiently enjoying the 'healthy' foods in this series. The conversation we had is worth mentioning.

 Husband : Do Maharashtrians ever eat deep fried foods? 
Me : Yes they surely do.
Husband : Then Why is it that I didn't get to eat any 'unhealthy' snack so far?
Me : Only because I chose to go the healthy food route.
Husband : That is not fair.

Me : Eating healthy is not fair?
Husband : We can eat unhealthy once in a while, right?
Me : Ya, sure.
Husband : :)) (All smiles)
Me : Better choose a bean based one (talking to myself)

 So that explains why I switched tracks and fried these and shared the calories with friends. 
Palak Moong Ke Kebab

 If you have missed out on any of the previous dishes in this series, here is the list of the A-Z series in the Maharashtrian cuisine I blogged so far..

Amti with Drumstick - Day 1

Bhopada (Laal) Ki Sabji - Red Pumpkin Curry - Day 2

Goda Masala - Day 7

Harbhara Ki Sabji - Day 8

Onion Ki Sabji - Day 15


Recipe Source Shalaka
Ingredients - 

*Moong Dal 1 cup soaked for a couple of hours
Palak / Spinach chopped and blanched 1 1/2 cups
Onion, finely chopped 3/4 cups
Salt, Ginger, Garlic, Green chili, Garam masala to taste
Bread crumbs 1 1/2 cups
Oil to deep fry
* I have used the moong dal with the skin and hence the darker shade of the kebabs
Palak Moong Ke Kebab

Method Of Preparation -

 Make a fine paste of the moong dal adding as little water as possible.

 Mix in the blanched spinach, onion, salt, ginger, garlic, green chili, garam masala and the bread crumbs.

 Mix well to get a soft dough.

 Heat oil in a kadai / wok.

 Pinch small portions of the dough and shape them like mini oblong.

 Gently slide them into the hot oil and fry them on medium heat until they are golden brown.

 Continue with the rest of the batter.

 Serve it chutney of your choice.



 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63



 Preparation Time 45 min
Serves 8-10

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Posted by Harini R on Tuesday, April 19, 2016
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Onion Ki Sabji - Day 15


Onion Ki Sabji

 BM #63 Day 15 -

The letter 'O' took me on a merry chase but I wasn't able to figure out an authentic name in Marathi starting with 'O'.
The first time my friend suggested this sabji, I was a little skeptical and wanted to dig a little more to see if we could unearth anything that suits better. But my friend says that the recipe is authentic but not the name. Nonetheless the current generation refers to this sabji as 'Onion ki Sabji'. So that settled it for me :).

 Check out this simple curry which makes a great accompaniment with rice or roti and can be made in a jiffy.

If you have missed out on any of the previous dishes in this series, here is the list of the A-Z series in the Maharashtrian cuisine I blogged so far..


Amti with Drumstick - Day 1

Bhopada (Laal) Ki Sabji - Red Pumpkin Curry - Day 2

Goda Masala - Day 7

Harbhara Ki Sabji - Day 8


Recipe Source Shalaka
Ingredients - 

 Spring Onions 3 bunches
Salt and Red Chili Powder as needed
Besan / Chickpea Flour 2 tsp
Seasoning (Oil 2 tsp, Mustard seeds 1/4 tsp, Cumi seeds 1/4 tsp)
Onion Ki Sabji

 Method Of Preparation -
Separate the white and green parts of the spring onions.

 Chop them separately.

 In a heated pan, add oil and mustard seeds. After they pop, add the cumin seeds.

 Then saute the white portion of the spring onion. After they are cooked through (about 3-4 minutes on medium heat), add the green portion of the spring onion.

 After they are cooked through, sprinkle salt and red chili powder. At this point, the mixture might become a little moist.

 So sprinkle some besan, mix well and remove from heat.

 Serve warm with Roti/Rice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63




 Preparation Time 15 min 
Makes 1/2 cup

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Posted by Harini R on Monday, April 18, 2016
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Narali Bhat - Sweet Coconut Rice - Day 14


Narali Bhat - Sweet Coconut Rice

 BM #63 Day 14 -

 Wow! Days are flipping over fast. We are already half done for this month. When my friend mentioned the ingredients of this Narali Bhat, I was totally convinced that this is going into the 'List'. 

 The only mistake I made while making this was directly add the powdered jaggery into the mixture. It so happens that almost all the time, the jaggery I get here always has some impurities. So the next time I have to strain the jaggery without fail. 

 Here is a recap of the A-Z series in the Maharashtrian cuisine..

Amti with Drumstick - Day 1

Bhopada (Laal) Ki Sabji - Red Pumpkin Curry - Day 2

Goda Masala - Day 7

Harbhara Ki Sabji - Day 8

Recipe Source Shalaka
Ingredients - 

 Basmati Rice 1 cup
Fresh grated Coconut 1 cup
Jaggery, Powdered 3/4 cup
Nuts and Raisins handful
Saffron strands few soaked in 1 Tbsp water or coconut milk
Water/Coconut Milk to cook rice 1 1/4 cup
Cardamom Powder 1 tsp
Ghee/Butter 1 Tbsp
Cloves 2-3 
Cinnamon 1 inch 
Narali Bhat - Sweet Coconut Rice

 Method Of Preparation -
Wash and drain basmati rice. Cook separately and set aside for cooling.

 Mix grated coconut, cardamom powder and grated jaggery in a separate plate. Set aside for a few minutes.

 Mix it in the warm rice.

 In a deep frying pan, heat butter/ghee, saute the cloves, cinnamon, nuts and raisins.

 Add the rice-coconut mixture into the frying pan. Add the saffron along with the water/coconut milk it was soaked in.

 Mix well. Cover and cook on low heat for about 10-15 minutes.

 Remove from heat and serve warm.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63




 Preparation Time 40 min
Serves 3-4

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Posted by Harini R on Saturday, April 16, 2016
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Matki Usal ~ Moth Beans Sabji - Day 13


Matki Usal

 BM #63 Day 13 - 

 After the fiery Lahsun Chutney yesterday, here is a protein packed usal. Usal in Marathi essentially means a sprouted beans curry made dry or as a gravy. 

 After changing my options many times, I finally figured out that this Usal is the best bet given the time constraints and limitations of my pantry. 

 My friend gave me two options of serving this usal. 1) With Roti or 2) As chaat. 

 I served this usal as a chaat, a kiddo version and an adult version as that is the  best way to get the folks at home appreciate these bean based curries.
Matki Usal

 The most heart warming experience was to see the moth beans sprouted in all its glory. In my happiness I totally forgot to capture those sprouts in my camera. But I am sure I am going to make this Usal often and so many more opportunities to click pictures :)

I wrapped the soaked and drained moth beans in a moist muslin cloth, twisted the open ends and placed the twisted ends down in a container. Covered the container and placed it in the oven with just the light switched on. It worked wonders !! 
Note to self - try sprouting all the beans this way.

Matki Usal

Recipe Source Shalaka
Ingredients - 

 Moth Beans 1 cup
Onions chopped 1/2 cup
Salt, Chili Powder, Garam Masala, Turmeric, Green Chili, Sugar as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Curry leaves few)

 Serving suggestion - Serve it as a chaat for an enjoyable and nutritious evening snack. 
For the chaat - Tamarind Date chutney, Beaten Yogurt, Sev, Coriander leaves, Chopped onion as needed
Matki Usal

 Method Of Preparation -
Wash the Moth beans, soak them for 6-8 hours. Wrap them in a moist muslin cloth, cover in a container and set aside in a warm place for sprouting. I had to set aside for 20 hours for them to sprout beautifully.

 Steam or pressure cook the sprouted moth beans.

 Meanwhile, heat a pan and add oil. Mustard seeds and cumin go in next. After the mustard seeds pop, add curry leaves and saute the onions. Add the green chili and saute for a few seconds.

 Sprinkle salt, turmeric, chili powder and transfer the boiled moth beans.

 Mix well and add garam masala. The curry is semi dry or dry.

 Garnish with chopped coriander leaves. Serve warm with rotis. 
Or
Make a chaat as I did and enjoy!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63




 Preparation Time 
Serves/Makes

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Posted by Harini R on Friday, April 15, 2016
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