Patvadyachi Aamti

Once again with a very different spicy curry. This vacation when I visited my Parent's place, many guests were there for a religious function. We got bored by sweets and satvik food. So Puranik Mavshi (She is a very nice cook and she comes for cooking at my mum's place for all functions) prepared this yum curry, 'Patvadyachi Aamti, that means curry with besan dumplings. This is very nice option when we don't have any vegetable in fridge. So the recipe is from Puranik Mavshi…. Lots of thanks to her.

 
 
Ingredients


For Gravy

Grated dry coconut - 1/4 cup

Onion - 2

Garlic cloves - 9-10

Ginger - 1/4 teaspoon

Sesame seeds - 1 tablespoon

Poppy seeds (Khuskhus) - 1/2 tablespoon

Cloves - 2-3

Cinnamon - 2-3 inch

Black Pepper - 2-3

Cumin seeds - 1 teaspoon

Black cardamom - 1

Red chili Powder - 1 tablespoon

Turmeric Powder - 1 teaspoon

Oil - 1/4 cup

Salt as per taste


For Patvadya (dumplings)

Bengal gram flour (Besan) - 1 cup

Red chili Powder - 1/2 teaspoon

Turmeric Powder - 1/2 teaspoon

Carom Seeds (Ajwain ) - 1/4 teaspoon

Salt as per taste

Oil - 1 tablespoon


Procedure

For Gravy

Heat 1 teaspoon Oil in kadai and fry vertically sliced onions till it turns to golden brown. Then fry ginger and garlic in little oil. Roast grated coconut. Take 1 teaspoon oil in hot kadai and fry poppy seeds, sesame seeds, cloves, cardamom, black pepper, cumin seeds . Make a paste of above all fried and roasted ingredients. Now heat remaining oil in kadai. Put sugar in oil, with this oil layer (tavang) will come on curry. Now add the paste, turmeric powder and red chili powder in it. Fry till the mixture leaves oil on side of the kadai. Add little hot water and mix well. When it starts boiling then add little by little. Add salt and mix well. Cook it for 5 minutes. Gravy is ready.

For Patvadya (dumplings)
Mix all ingredients and knead a stiff dough with warm water. Put some oil on hands before kneading so that the dough will not become sticky. Now Make small 6-7 balls of the dough. Roll the ball like roti. Dust besan on base and on rolling pin too. The roti should not be very thick or thin. Cut it in diamond shape like we do in Varan phal. Repeat for remaining balls.

Now heat the gravy and add these diamonds in the boiling gravy one by one. Cover it and let it cook for 8-10 minutes. It should not get over cooked. Serve hot with Roti or bhakri and with Onion slices and lemon wedges.

Ratalyacha kees (Grated sweet Potato Stir fry)

Once again it's a Ashadhi Ekdashi, that is Maha Ekadashi. It is celebrated all over Maharashtra. Details of this Ekadashi was written in my last year's post, Sabudana Khichadi for MahaEkadashi.

Ratale, is the marathi name for Sweet potato. It is Mostly used for fast. On Ekadashi you have to fast for complete day. So we Maharashtrian makes variety of fasting food this day. This dish is one of them. It is very easy and quick to make.

 
 
Ingredients

Ratale (Sweet Potato) - 250 gms.

Danyacha Kut (Roasted Peanut powder) - 2 tablespoon

Chopped Green Chilies - 2-3

Ghee - 1 tablespoon

Jeera (Cumin seeds) - 1 teaspoon

Lemon - 1/2

Salt as per taste.



Procedure

Wash neatly sweet potatoes because it is having lots of mud on it. Wipe and peel the skin. Now take water in a big bowl. Grate the sweet potatoes and immediately put into water otherwise it will become black. Take a kadai and heat ghee into it. (You can use Oil instead of ghee). Add jeera then chopped green chilies. Then squeeze out water from sweet potato add potatoes in kadai. Mix wel and cover it with lid. Let it cook for 4-5 minutes. When it is cooked add salt and peanut powder. Mix wel. Remove from the flame and add lemon juice. Mix it . Serve this Kees with curd.

Cooking with Seeds- Sago

This post is specially for the Cooking with Seeds- Sago  event. initiated by Priya.
I am reposting recipes from Sago,  regularly cooked in Maharashtrian Kitchen.


Sabudana Khichadi

Today I am going to give you recipe of everyone's favorite Sabudana Khichadi (Sakhi).

Sabudana Thalipith
 I am posting one more recipe for fast. After sabudana khichadi, sabudana vada is very famous among everybody. But it's very oily, I prefer to make sabudana thalipith instead of vadas. This thalipith tastes good with coconut chutney or sweet mango or lime pickle.

Sabudana Pachadi

Today I am posting another special dish by my Aai, Sabudana Pachadi. Usually in Maharashtra sabudana (sago) is eaten on Fasting day only. But this is not a Fasting dish. It is made up of Sabudana (Sago) & Chana daal. I am very much sure u will also love it……..

Ajab Sev ki Gazab Vadi

Last two three months I had lots of guests at my place. So I prepared lots of variety foods. But while preparing this lots of different types of sev got stored in my shelf. I was thinking what can I do with this ….I wanted something different and not any typical one. So I mixed all sev and grinded to powder. And made vadi from it. Because it contains Bikaneri bhujia and other varieties, it was tasting awesome. Nobody identified that it is of remaining sev:)

 
 
Ingredients
Powdered sev - 1 cup

Chopped Coriander leaves - 1/4 cup

Red chili powder - 1 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Garlic paste - 1 teaspoon

Sesame seeds - 1-2 teaspoon

Oil - 2-3 tablespoon

Sugar - 1/2 teaspoon

Salt to taste

Water for kneading.



Procedure

Mix all ingredients except oil and sesame. Make a dough by adding little water at a time. Finally add 1/2 teaspoon of oil and make the dough smooth. Make 2-3 portions of this dough and spread it on greased steamer plate. Now sprinkle sesame seeds on it and pat with your palm to get stick in dough. Steam it for 15 minutes. When it slightly gets cool, open it. Cut into cubes or diamonds. Shallow fry the cubes in oil till it turns slightly brown. Serve with hot tea in this rainy season.

Sausage Pulav

This Pulav is invented by a lazy cook within me. I was fed up of making khichadi, veg pulavs for dinner, then I decided to make egg biryani…. But hard luck , my Fridge was eggless:). I saw some sausages in fridge and decided to make pulav with it. It turned out very well with less work.

 

Ingredients

Cooked Basmati rice - 1 big bowl.
Sausages - 2-3
Onion - 1
Ginger-garlic paste - 1 teaspoon
Garam Masala - 1 teaspoon
Red chili powder -1 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 table spoon
Shahijeere - 1/2 teaspoon
Bay leaf - 1-2
Salt to taste
Chopped coriander for garnishing



Procedure

Heat a kadai and add oil in it. Put shahijeere and bay leaf in hot oil. Add ginger garlic paste and saute it for few seconds. Add chopped onion and saute it till it gets transparent. Cut sausages in round slices as shown in picture. Now add sausages and fry it for 2 minutes. Now add turmeric powder, red chili powder and Garam masala and mix well. Then add cooked rice, 1teaspoon of butter and if needed, add salt. Mix very gently . Saute it for a minute . Cover it and let it steam for 1-2 minute so that rice will get the aroma of masala. While serving garnish it with chopped coriander.