Maharashtra Cuisine - Revision history

Jyoti at 21:00, 17 January 2023

2023-01-17T21:00:24Z

Jyoti at 23:45, 25 September 2017

2017-09-25T23:45:33Z

Pdewan at 17:00, 20 December 2013

2013-12-20T17:00:11Z

Pdewan at 02:40, 17 December 2013

2013-12-17T02:40:09Z

Pdewan at 02:36, 17 December 2013

2013-12-17T02:36:18Z

Pdewan at 19:29, 15 December 2013

2013-12-15T19:29:35Z

Pdewan at 19:27, 15 December 2013

2013-12-15T19:27:22Z

Pdewan: /* Bhajji */

2013-12-15T19:23:45Z

‎Bhajji

Pdewan: /* Bhajji */

2013-12-15T19:23:06Z

‎Bhajji

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2013-12-15T19:22:36Z

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==Bhajji==

''' Homemade potato bhaji recipe '''
[http://articles.timesofindia.indiatimes.com/2013-12-13/recipes/36461829_1_onions-bhaji-tsp-turmeric-powder The Times of India]

[[File: potato bhaji.PNG|potato bhaji |frame|500px]]

Ingredients

1kg potatoes
Four to five curry leaves

A few mustard seeds

1 tsp turmeric powder
Salt to taste
1 tbsp oil

A bundle of chopped coriander

4 onions
3 tomatoes
A tsp of ginger garlic paste

1 tsp red chilli powder

==Method==

Chop the potatoes into small cubes and place them in water and sprinkle some salt and keep aside. Chop the onions, tomatoes and coriander and set aside. Pour oil in a pan, add mustard seeds and wait till they pop, then add curry leaves and fry for some time before adding onions. Fry the onions and tomatoes till cooked and then add some ginger garlic paste and stir. Then add the potatoes and turmeric, red chilli powder and salt to taste.
Cover the utensil and keep on a high flame. Keep checking to ensure it does not get burned. When the potatoes are fully cooked, add the chopped coriander as a garnish. Stir for a while and then serve it hot with bread or rotis. You can also use this as a filling to make a potato bhaji roll or a sandwich. It can be had as part of a meal or as a quick snack while on the go.

=Sai Bhaji=

''' Anita Dongre's sai bhaji '''

[[File: sai bhaji.PNG | sai bhaji |frame|500px]]

==Ingredients==

Spinach: 2 medium bunches, Khatta leaves: 1/2 medium bunch, Oil: 4 tbsp, Cumin seeds: 1/2 tsp, Onion (finely chopped ): 2, Ginger (finely chopped): 1-inch piece, Green chilli (finely chopped): 3 to 4, Brinjal (small, cut into 1-inch cubes): 2, Split bengal gram (chana dal) soaked: 4 tbsp, Tomatoes (large, roughly chopped): 2, Turmeric powder: 1/4 tsp, Red chilli powder: 1 tsp, Salt: to taste

==Method==

Cut the spinach and half the khatta leaves into fine shreds. Heat oil in a pressure cooker and add the cumin seeds, onions, ginger and green chillies and saute till golden brown. Add some water. Add the spinach, whole khatta leaves, shredded khatta leaves, brinjal, potato cubes, soaked chana dal, tomatoes, turmeric powder, chilli powder and salt. Stir in two cups of water.Seal the cooker with the lid and cook on high heat till the pressure is released once. Once cooked, remove the potato cubes with a slotted spoon and blend the remaining mixture with ahand blender. Add the potato cubes. Serve hot.

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 The tomato sev sabzi is ready. Serve hot, garnished with coriander leaves.

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+[[Category:India |M]]
-[[Category: Places |M]]
+[[Category:Places |M]]
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+[[Category:Cuisine |M]]
-[[Category:Name|Alphabet]]
+[[Category:Maharashtra |M]]
 =Bhajji=

← Older revision		Revision as of 02:40, 17 December 2013
Line 157:		Line 157:
	Dry roast the poha till they are crispy, but do not let them change colour. A good way to know if they are done is that, the sides of the poha start to curl up a bit. Also when you hold the flakes in between your fingers and press it a bit, they should easily crumble. That means your poha is roasted. This is a very important step as this will determine the texture and crispness of the chivda. Next roast oats till they slightly change color. Do not stir a lot because they will easily get powdered.		Dry roast the poha till they are crispy, but do not let them change colour. A good way to know if they are done is that, the sides of the poha start to curl up a bit. Also when you hold the flakes in between your fingers and press it a bit, they should easily crumble. That means your poha is roasted. This is a very important step as this will determine the texture and crispness of the chivda. Next roast oats till they slightly change color. Do not stir a lot because they will easily get powdered.
	Heat oil in a kadai and add the daliya dal and peanuts. Roast them for 2-3 minutes till the daliya dal starts to turn reddish. Next add the curry leaves and chillies. Fry them till the curry leaves and chillies are crispy. Then add the asafoetida, fry for a few seconds. After this goes in the coriander and cumin powder, which also you fry quickly for a few seconds till you get a nice aroma of the spices. Now add in the poha, oats, sugar and salt. Mix till the poha is well coated with the spices. Cool and store in an airtight container.		Heat oil in a kadai and add the daliya dal and peanuts. Roast them for 2-3 minutes till the daliya dal starts to turn reddish. Next add the curry leaves and chillies. Fry them till the curry leaves and chillies are crispy. Then add the asafoetida, fry for a few seconds. After this goes in the coriander and cumin powder, which also you fry quickly for a few seconds till you get a nice aroma of the spices. Now add in the poha, oats, sugar and salt. Mix till the poha is well coated with the spices. Cool and store in an airtight container.
		+
		+	=Sabzi=
		+
		+	''' Recipe: Tamato sev sabzi '''
		+
		+	[http://articles.timesofindia.indiatimes.com/2013-07-28/recipes/40513540_1_powder-coriander-leaves-cumin The Times of India]
		+
		+	[[File: Tamato sev sabzi.PNG\| Tamato sev sabzi \|frame\|500px]]
		+
		+	==Ingredients==
		+
		+	250g tomatoes, chopped in small cubes
		+
		+	4-5 garlic cloves, crushed or chopped
		+
		+	2-3 green chillies, chopped finely
		+
		+
		+	100g thick sev
		+
		+	2tbsp oil
		+
		+	2tsp cumin seeds
		+
		+	1tsp turmeric powder
		+
		+	2tsp chilli powder
		+
		+	2tsp coriander powder
		+
		+	1tsp asafoetida
		+
		+	10g jiggery
		+
		+	Salt to taste
		+
		+	==Method==
		+
		+	- In a pan heat the oil and add the asafoetida powder and cumin seeds, let them putter. Add the garlic and green chillies.
		+
		+	- Once they start spluttering add the tomatoes and chilly powder with a glass of water (water can be added as required - more or less)
		+
		+	- Add the jiggery, coriander powder, turmeric powder and salt. Cover the pan till the jiggery melts completely. Stir occasionally.
		+
		+	- Once the jiggery is blended add the sev and stir. Let the concoction be on the liquid side, like gravy. The sev will absorb the water but if you want the mixture to be on the gravy side you can add extra water.
		+
		+	The tomato sev sabzi is ready. Serve hot, garnished with coriander leaves.

← Older revision		Revision as of 02:36, 17 December 2013
Line 61:		Line 61:

	Cut the spinach and half the khatta leaves into fine shreds. Heat oil in a pressure cooker and add the cumin seeds, onions, ginger and green chillies and saute till golden brown. Add some water. Add the spinach, whole khatta leaves, shredded khatta leaves, brinjal, potato cubes, soaked chana dal, tomatoes, turmeric powder, chilli powder and salt. Stir in two cups of water.Seal the cooker with the lid and cook on high heat till the pressure is released once. Once cooked, remove the potato cubes with a slotted spoon and blend the remaining mixture with ahand blender. Add the potato cubes. Serve hot.		Cut the spinach and half the khatta leaves into fine shreds. Heat oil in a pressure cooker and add the cumin seeds, onions, ginger and green chillies and saute till golden brown. Add some water. Add the spinach, whole khatta leaves, shredded khatta leaves, brinjal, potato cubes, soaked chana dal, tomatoes, turmeric powder, chilli powder and salt. Stir in two cups of water.Seal the cooker with the lid and cook on high heat till the pressure is released once. Once cooked, remove the potato cubes with a slotted spoon and blend the remaining mixture with ahand blender. Add the potato cubes. Serve hot.
		+
		+	=Poha=
		+	''' Recipe: Healthy breakfast poha '''
		+
		+	[http://timesofindia.indiatimes.com/life-style/food/recipes/Recipe-Healthy-breakfast-poha/articleshow/12835315.cms The Times of India]
		+
		+	[[File: poha.PNG\| poha \|frame\|500px]]
		+
		+	==Ingredients==
		+	2 Cups poha
		+
		+	1 Potato, small cubes
		+
		+	2 Green chillies, sliced
		+
		+	A jandful of peanuts
		+
		+	1 tsp lemon juice
		+
		+	2-3 tsp sugar
		+
		+	Salt to taste
		+
		+	1 tbsp oil
		+
		+	2 tsp mustard seeds
		+
		+	2 tsp turmeric powder
		+
		+	Curry leaves
		+
		+	Coriander leaves for garnishing
		+
		+	==Method==
		+
		+	Wash poha and rinse well. Drain all the water and keep aside for 15 minutes. Heat oil in a pan. Add mustard seeds. When they splutter, add curry leaves, peanuts and green chillies. Take care not to burn the peanuts. After the peanuts are fried, add the small cubes of potato. Allow the potato to cook well.Then add the poha. Mix well and add the turmeric powder. Once it gets mixed well, add sugar, salt, lemon juice. The poha shouldn't be too dry. Garnish with coriander leaves. In some Gujarati households, they also garnish it with pomegranate seeds.
		+
		+	=Healthy poha phirni recipe=
		+
		+	[http://articles.timesofindia.indiatimes.com/2013-06-25/recipes/39501356_1_poha-breakfast-recipe-prachi-kodikal The Times of India]
		+
		+	[[File: poha phirni.PNG \| poha phirni \|frame\|500px]]
		+
		+	==Ingredients==
		+
		+	1 cup poha
		+
		+	2 cups skimmed milk
		+
		+	1/4th cup powdered sugar free
		+
		+	1 tbsp cornflour
		+
		+	2-3 tbsp Kesar Badam drink mix
		+
		+	A pinch of saffron
		+
		+	8-10 chopped almonds
		+
		+	==Method==
		+
		+	1. Roast the poha till crispy but not letting it turn brown. Once it has cooled, grind it to a coarse paste.
		+	2. Heat the milk, sugar free and the badam drink mix and once it begins to boil add to it the poha while stirring continuously.
		+
		+	3. Add the saffron strands and chopped almonds, reserving a few for garnish. Now add the cornflour, which has been dissolved in little cold milk.
		+
		+	4. Simmer it for 2-3 minutes, till it thickens a little. Do not let it harden and add some more milk if you feel that it is a little too thick.
		+
		+	5. Once you have the right consistency (mine was thick but would fall of the spoon easily), turn off the gas and let it cool a little before refrigerating. Serve chilled garnished with some saffron and chopped almonds.
		+	You can make it healthier by reducing the sugar and adding fruits on top instead.
		+
		+	=Healthy snack recipe: Oats and poha chivda=
		+
		+	[[File: Oats and poha chivda.PNG \| Oats and poha chivda \|frame\|500px]]
		+
		+	[http://articles.timesofindia.indiatimes.com/2013-07-03/recipes/39976043_1_newnimprovedme-blogspot-prachi-kodikal-1-cup-poha The Times of India]
		+
		+	==Ingredients==
		+
		+	1 cup poha (thin beaten rice)
		+	1 cup chivda
		+	2-3 tbsp roasted peanuts
		+	2-3 tbsp daliya dal
		+	4-5 green chillies slit in half
		+	5-6 curry leaves (chopped)
		+	1 tsp asafoetida
		+	1 1/2 tbsp coriander powder
		+	1 1/2 tbsp cumin powder
		+	1 tbsp caster sugar
		+	Salt to taste
		+	2 tbsp refined oil
		+
		+	==Method==
		+
		+	Dry roast the poha till they are crispy, but do not let them change colour. A good way to know if they are done is that, the sides of the poha start to curl up a bit. Also when you hold the flakes in between your fingers and press it a bit, they should easily crumble. That means your poha is roasted. This is a very important step as this will determine the texture and crispness of the chivda. Next roast oats till they slightly change color. Do not stir a lot because they will easily get powdered.
		+	Heat oil in a kadai and add the daliya dal and peanuts. Roast them for 2-3 minutes till the daliya dal starts to turn reddish. Next add the curry leaves and chillies. Fry them till the curry leaves and chillies are crispy. Then add the asafoetida, fry for a few seconds. After this goes in the coriander and cumin powder, which also you fry quickly for a few seconds till you get a nice aroma of the spices. Now add in the poha, oats, sugar and salt. Mix till the poha is well coated with the spices. Cool and store in an airtight container.

← Older revision		Revision as of 19:29, 15 December 2013
Line 49:		Line 49:

	''' Anita Dongre's sai bhaji '''		''' Anita Dongre's sai bhaji '''
		+
		+	[http://articles.timesofindia.indiatimes.com/2013-08-20/recipes/41057292_1_chilli-powder-cumin-seeds The Times of India]

	[[File: sai bhaji.PNG \| sai bhaji \|frame\|500px]]		[[File: sai bhaji.PNG \| sai bhaji \|frame\|500px]]

@@ Line 14: / Line 14: @@
 [[Category:Name|Alphabet]]
-==Bhajji==
+=Bhajji=
 ''' Homemade potato bhaji recipe '''

@@ Line 22: / Line 22: @@
 [[File:  potato bhaji.PNG|potato bhaji |frame|500px]]
-Ingredients
+==Ingredients==
 kg potatoes

← Older revision		Revision as of 19:23, 15 December 2013
Line 17:		Line 17:

	''' Homemade potato bhaji recipe '''		''' Homemade potato bhaji recipe '''
		+
	[http://articles.timesofindia.indiatimes.com/2013-12-13/recipes/36461829_1_onions-bhaji-tsp-turmeric-powder The Times of India]		[http://articles.timesofindia.indiatimes.com/2013-12-13/recipes/36461829_1_onions-bhaji-tsp-turmeric-powder The Times of India]

Maharashtra Cuisine - Revision history

Jyoti at 21:00, 17 January 2023

Jyoti at 23:45, 25 September 2017

Pdewan at 17:00, 20 December 2013

Pdewan at 02:40, 17 December 2013

Pdewan at 02:36, 17 December 2013

Pdewan at 19:29, 15 December 2013

Pdewan at 19:27, 15 December 2013

Pdewan: /* Bhajji */

Pdewan: /* Bhajji */

Pdewan: Created page with "{| class="wikitable" |- |colspan="0"| This is a collection of articles archived for the excellence of their content.You can help by converting..."

Pdewan: Created page with "{| class="wikitable" |- |colspan="0"|
This is a collection of articles archived for the excellence of their content.
You can help by converting..."