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Tuesday, July 21, 2015

Turai Bahar


Turai Bahar!


It's a copycat recipe of my mom's Baingan Bahar using Turai or Ridged gourd. No its not bharva or stuffed vegetable, it just look like one. Pretty fancy yet a quick fix under 20 minutes. Goes well with phulka/ paratha or best with jawar roti.

Make sure to give it a try :) 

Ingredients

  • 2 Turai or  Ridged gourd peeled and cut into 1 1/2 inch pieces, slit into 4 but not till the end. I got 14 pieces. (Taste the turai if it's bitter then sabji will turn bitter too) 
  • 1 onion
  • 1 cup coarsely grounded roasted peanuts
  • 1/2 cup chopped cilantro
  • 1 tbsp ginger garlic paste
  • 4 tsp red chili powder (I use badgy, which is less in spice level & bright red in color, you may adjust accordingly)
  • 1/2 tsp turmeric powder
  • 1 tsp salt + 1/4 tsp or to taste
  • 3/4 tsp godha masala (or 1/2 tsp garam masala)
  • 2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp tamarind paste (I use store bought concentrate)
  • 1 tsp jaggery or gudh (Optional, but it definitely enhances the flavor)
  • 3 tbsp + 2 tsp oil
  • Pinch of Hing
  • 1 cup water

 Method

  • In mixing bowl, add all listed dry spices with tamarind paste, onion, cilantro & 2 tsp oil. Mix well by using hands
  • In cooker, add 3 tbsp oil 1/4 tsp salt & turai. Saute it till light golden brown. Yeah, this will give a look of that bharva sabji ;)  
  • Now add masala to it & just toss, try not to use a spoon to mix. 
  • Add 1 cup of water. it will give a semi thick gravy, if you want it to be dry, then adjust water accordingly from 1/4 cup to 1/2 cup.  
  • When water comes to boil close the cooker with lid, after one whistle, reduce flame to low & let it cook for 10 minutes. Switch off the gas & transfer it in a serving bowl. 
  • Serve with hot rotiphulka or paratha. We love it best with Jawar roti
Pictorial: 

In mixing bowl, add all listed dry spices with tamarind paste, onion, cilantro & 2 tsp oil. Mix well by using hands



In cooker, add 3 tbsp oil 1/4 tsp salt & turai. Saute it till light golden brown. Yeah, this will give a look of that bharva sabji ;)  



Now add masala to it & just toss, try not to use a spoon to mix. 


 Add 1 cup of water. it will give a semi thick gravy, if you want it to be dry, then adjust water accordingly from 1/4 cup to 1/2 cup.
 When come to boil close the cooker with lid, after one whistle, reduce flame to low & let it cook for 10 minutes. Switch off the gas & transfer it in a serving bowl
 Serve with hot rotiphulka or paratha. We love it best with Jawar roti.


Tuesday, July 14, 2015

Patra / Aluwadi /Arbi /Colocasia Leaves Rolls


Patra / Aluwadi / Arbi / Colocasia Leave Roll!

It's a very famous snack in states of Maharashtra & Gujrat. These tangy, spicy steamed leaf rolls are sure to take your taste buds on a roller coaster ride ;)

My absolute favorite from childhood, now without any further discussion lets get started as i just want to eat it up :) 

Ingredients
  • 15 medium size Colocasia leaves
  • 3 cups of chickpea flour (besan)
  • 2 tbsp garlic & chili paste
  • 1/2 tsp turmeric powder
  • 1 tbsp sesame seeds 
  • 1/2 tbsp carom seeds (ajwain)
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp roasted cumin powder
  • 1/2 tbsp tamarind concentrate (I used store bought)
  • 1 tsp jaggery 
  • Salt to taste
  • 2 tbsp oil + for frying (Optional)
  • 2 cups water
Method
  • In mixing bowl, add chickpea flour & all other spices listed above. Mix everything together, add a little water at a time to make a batter (up to 2 cups). We don't want it runny. 
  • On the clean surface, place one Colocasia leaf, (now it's time to get messy) & apply chickpea batter using hand, evenly on the leaf. Now place a smaller leaf on top and repeat the same. Do it about 4 times so we have a set of 5 leaves. 
  • Fold both sides of leaves, apple some more batter to seal it. Fold it from top seal the sides & start rolling it. 
  • Now Seal the sides with some more batter. Place this roll in a greased plate.
  • Repeat the same with remaining leave. So we will have 3 rolls in total .
  • Now steam these rolls in cooker. After one whistle, let it steam for 20-25 min on sim flame.  
  • Once cool off, cut n into round slices. Deep fry it till golder brown or shallow fry in pan, enjoy crisp & hot. If you are someone like me then you will enjoy it just steamed ones too. 
  • I always save one roll for sabji, you can find the recipe on my blog, do try, it's super yummilicious    

Pictorial
In mixing bowl, add chickpea flour & all other spices listed above. Mix everything together, add a little water at a time to make a batter. We don't want it runny

On the clean surface, place one Colocasia leaf, (now it's time to get messy) & apply chickpea batter using hand, evenly on the leaf. Now place a smaller leaf size on top and repeat the same. Do it about 4 times so we have a set of 5 leaves


 Fold both sides of leaves, apple some more batter to seal it. Fold it from top seal the sides & start rolling it



Now Seal the sides with some more batter. Place this roll in a greased plate
 Repeat the same with remaining leaves. So we will have 3 rolls in total
 Now steam these rolls in cooker. After one whistle, let it steam for 20-25 min on sim flame
 Once cool off, cut n into round slices. Deep fry it till golder brown or shallow fry in pan, enjoy crisp & hot. If you are someone like me then you will enjoy it just steamed ones
these are deep fried, can you notice the crispness :) 



Patra / Aluwadi / Arbi Roll Sabji


So yesterday, I made Patra or Alu chi wadi which is very popular in the state of Maharashtra & Gujarat. Patra is eaten as a snack, but I always like to save one roll to make a sabji out of it. My mom makes & it tastes absolute Devine.

If the patra is ready you can do this in a jiffy :) 

Let's get started 

Ingredients 
  • One roll of partra 
  • 3 red onions, cut in half & sliced 
  • One green chili - finely chopped 
  • Cilantro to garnish
  • 2 tsp red chili powder (I used badgy, it's more red in color & less hot, you can adjust accordingly)
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder 
  • 3/4 tsp salt or to taste 
  • 3-4 tbsp oil
  • 1/4 cup water
Method
  • In a pan heat oil. Add green chili & saute for a minute. 
  • Add onion & salt, mix well. Saute onions till light golden brown
  • Add red chili powder, coriander powder & turmeric, mix everything together.
  • Add cut patra roll, mix & add 1/4 cup water. Let it cook for 5-6 minute. Turn off the flame, garnish with cilantro & serve hot with Phulka or a side dish for dal rice.  

Pictorial

Chopped onion, patra roll & green chili 
 In a pan heat oil. Add green chili & saute for a minute
Add onion & salt, mix well. Saute onions till light golden brown


 Add red chili powder, coriander powder & turmeric, mix everything together



 Add cut patra roll, mix & add 1/4 cup water. Let it cook for 5-6 minute. Turn off the flame, garnish with cilantro & serve hot with Phulka or a side dish for dal rice


Isn't it tempting ;)