Sunday, January 30, 2011


My friend Anjali had given this recipe to me. She told me to try out this with fresh green peas. Now this is the right time when lots of fresh green peas available in Market. It is really very unique in taste, specially with the use of 'Mangodis' . A different version of Aalu matar ki Sabji.


Shelled Green peas - 1 cup

Potato - 1

Onion - 1

Tomato -1 small

Garlic cloves - 3-4

Ginger - 1/2 inch

Mangodis - 1/4 cup

Red chilli powder - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Bay leaves - 1

Cloves - 2-3

Cinnamon - 1 inch piece

Green cardamom - 2

Cumin seeds - 1/2 teaspoon

Oil - 3 tablespoon

Pure Ghee - 1 teaspoon

Salt to taste

Chop onion and tomatoes very finely. Peel and make cubes of potato. Now Divide peas in two bowl. Grind one portion and keep aside. Heat oil in kadai and fry cumin, cloves, cinnamon, cardamoms and grind it to a powder. Then fry onions, garlic and ginger one by one. Make a paste of it. Then fry cubed potatoes and keep aside. Now fry Mangodis in oil till it turns to golden brown and keep aside. Make a puree of tomato. Now in another kadai heat pure ghee , add crushed asafetida. Now add ground peas and saute it till paste starts sticking to kadai. Keep this aside. Now heat the remaining oil, add bay leave then onion paste, turmeric powder, chilli powder and fried spices powder and saute it. Then add tomato puree and saute it. Then add potatoes, mangodi, both peas and salt. Mix wel. Now add 1 cup of water , cover it and cook till oil appears on the side of kadai. Tastes best with garam phulka.


Wednesday, January 26, 2011


I had bookmarked this recipe long ago and now got the perfect time to make it. You can call it as melon salad or melon Chaat. It's is very attractive as you can see in the picture. Just what you have to do is scoop water and musk melon. Children will love to have this.


Watermelon - 1/2

Muskmelon - 1

Lemon juice - 1 teaspoon

Fresh crushed Black Pepper - 1/8 teaspoon

Fresh mint leaves - 1 tablespoon

Chaat Masala - 1/2 teaspoon

Black Salt - as per taste.


Cut the musk Melon in half. Remove all seeds and Using a scoop take small round balls of it. Using a scoop take small round balls of watermelon too. Keep both the melon ball in the fridge. At the time of serving mix all the remaining ingredients with Melon balls and toss once or twice. Serve immediately.

Tthis goes to Pratibha's "ONLY-SALAD" event, brain child of Pari.

Monday, January 17, 2011

Valachi Usal

Valachi usal is another Maharashtrian recipe. Kadwe Val (field beans) is very nutritious and provides protien, calcium and folic acid. It is mainly made in the costal areas of Maharashtra. That's why it contains lots of coconut and use of Kokum. You can have this usal with chapati, bhakri, or with rice. It is also call Dalimbi Usal in some part of Maharashtra.


Kadwe Val (field beans) - 1 cup

Chilli powder - 1-2 teaspoon

Goda Masala - 1 teaspoon (optional)

Grated coconut - 1/2 cup

Chopped Coriander - 2-3 teaspoon

Curry leaves - 7-8

Kokum - 2-3

Jaggery - 1 teaspoon

Salt to taste

For Tempering

Oil - 1 tablespoon

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/4 teaspoon

Asafetida - a pinch

Turmeric powder - 1/2 teaspoon


Wash and soak Val in 4 cups of water for overnight.  Then drain the water and take a muslin cloth and put val in that. Tie a very tight knot of that cloth and keep it in a warm place for another 8-10 hours.
After this we will get sprouted val. Now take lukewarm water and soak sprouted val into it for 20-30 minutes. Then remove the skin of each val very neatly and keep the val aside. In coastal area, ladies used to do this process very fast, they remove the skin of around 1 kg val in 10-15 minutes.
Now heat oil in kadai and make tempering of given ingredients. Then add curry leaves. Now add peeled val, chilli powder, goda masala, kokum, mix it. Add 1 cup of water. Cover the kadai and cook it for 7-8 minutes. Then add jaggery and salt. Cover and cook for some more or till val gets cooked propery. Don't overcook it as val is very delicate. When it's done add coconut and chopped coriander and mix it wel. Valchi or Dalimbi usal is ready.
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