MAHARASHTRIAN STYLE MATKI CURRY

Pulses are low in fat and cholesterol, high in dietary fiber and rich in protein. This makes them a fantastic heart healthy food choice. Maharashtrian dish presents a spicy and authentic recipe to prepare the popular maharashtrian lentil preparation, usal. The sprouted lentil like matki is cooked with onion and tomato. Matki / moth is generally loved by many. It’s my favourite too. Not time consuming for a quick lunch or dinner. All you need are some sprouted moth beans and the usual Indian ingredients. Matki chi Usal has a semi dry gravy, but if you want more gravy then add some more water while cooking. Sprouted moth beans are high in proteins, so best recipe for vegetarians. You can sprout them at home or store brought sprouts can be used or this curry. 

INGREDIENTS:

2 Cups Matki [moth beans]

1 Big Tomato

1 Big Onion

2 teaspoon Ginger-Garlic Paste

2 tablespoon Oil [as required]

½  teaspoon Mustard Seeds

½ teaspoon Cumin Seeds

1 sprig Curry Leaves

½ teaspoon Turmeric Powder

2 teaspoon Red Chilli Powder
1 tablespoon Coriander Powder

2 taespoon Garama Masala Powder/Kala Masala [goda masala]

Salt as required
1 pinch Asafoetida

1/2 Cup Water

Chopped Coriander

METHOD:

STEP 1 – Soak matki[moth] beans overnight in enough water.

STEP 2 – Drain them in a colander to drain out the excessive water.

STEP 3 – In a muslin cloth add moth beans and gather all the edges of the cloth and tightly tie cloth. Leave it at a warm place for at least 7-8 hours.

STEP 4 – It will be sprouted after 7-8 hours. But if the climate is dry and cold, it will take more time for the moth beans to sprout.

Wash sprouted moth with fresh water and then use.

STEP 5 – Now heat a pan with oil in it. Add mustard –cumin seeds and and let them crackle. Add a pinch of asafoetida 

STEP 6 – When curry leaves, ginger-garlic paste and chopped onions and sauté well till raw smell vanishes.

STEP 7 – Add turmeric powder, red chilli powder, coriander powder and mix it well.

STEP 8 - Now add chopped tomatoes and cook till tomato becomes soft.

STEP 9 – Now add the sprouted moth beans and mix with the spices and cook for 5-7 minutes stirring occasionally.

STEP 10 – Then add salt and garam masala and mix well.

STEP 11 - Add half cup water and mix it well. 

STEP 12 - Cover it and cook for 4-5 minutes.

STEP 13 - After 5 minutes, check it if done or not. If done switch off the flame.

STEP 14 - Add chopped coriander and serve hot.

Serve matki chi usal with roti, paratha, bhakri or side dish with dal-chawal. You can use this for making misal pav or bhel too.

5 MINUTES EGGLESS MICROWAVE OREO CAKE

This biscuit cake is very easy to prepare, taste delicious and needs very few ingredients. When I saw the recipe, I couldn’t wait to try it. It was fun and very simple to mek. You can make it for tea time snack or even bake for a friend’s birthday. Even if you have a busy schedule, you can still surprise your friends or your loved ones by making this quick and easy biscuit cake, as preparation time is just 6-7 minutes. This is made by my daughters for their afternoon craving. Hope you like this super easy biscuit cake recipe.

INGREDIENTS:

20 no. Oreo Biscuits

1 Cup Milk

¾ teaspoon Plain Eno/ Baking Powder

2-3 tablespoon Sugar

METHOD:

STEP 1 – In a big mixer pot grind all the biscuits with cream.

STEP 2 – Now add milk,sugar and eno to it and make a smooth paste.

STEP 3 - Grease a microwave safe bowl with butter or oil. Line it with butter paper or parchment paper.

STEP 4 – Pour the cake mix in it. Batter should be fall like a ribbon. It should not be too watery or too thick.

STEP 5 – Pat the bowl in the bottom to spread the batter evenly. Microwave it in high power for 5 minutes. Check at 3 minutes. If not done, keep it for more time. Mine took 5 minutes. Check it with the tooth pick. If it comes out clean, cake is done.

STEP 6 – Else keep it for more 5 minutes. Cake will rise but won’t double. Remove and keep it outside. Let it cool down, then invert the cake.

STEP 7 – I kept it inverted and poured chocolate ganache over it. Freeze it for 1-2 hours and ready to attach.

Cut the cake into pieces and serve.

You can serve this hot cake with vanilla ice cream.Kids would love it and even you can have a bite.

TAWA PANEER

The other day I prepared Paneer Tawa Masala with phulkas For brunch. Now a days, I am trying to make special paneer dishes to go with chapatties, away from the routine palak paneer or paneer butter masala. The possibilities with paneer are endless and I always look forward to try new and exciting flavours. Paneer Tawa Masala, is a simple , easy to put together special dish. It is combination Of sweet and tangy flavours with creamy textured sauce.  This recipe is one of the easiest and quick paneer recipe to prepare a semi dry curry which can be cooked in less than 30 minutes. So easy that you can make this when you have unexpected guests at home or you want to cook something easy for dinner after a day’s hard work. Serve this restaurant style vegetarian delight with phulkas or naan.

INGREDIENTS:

 250 gms Paneer [place in warm water for 10 minutes and drain]

1 tablespoon Curd

½ teaspoon Cumin Seeds

½ teaspoon Carom Seeds [ajwain]

1 ½ teaspoon Crushed Kasuri Methi

1 Large Onion Finely Chopped
1 Big Onion Chopped into big chunks

1 Capsicum Chopped into big chunks

2-3 Green Chillies Chopped or Paste

½ “ Ginger, Finely Minced

¼ teaspoon Turmeric Powder

2 teaspoon Red Chilli Powder

2 teaspoon Dry Coriander Powder

1 teaspoon Dry Mango Powder [amchur powder]

½ Cup Tomato Puree

1 tablespoon Fresh Cream

2 teaspoon Lemon Juice

Salt to taste

METHOD:

 STEP 1 – Marinate paneer in curd, ¼ teaspoon turmeric powder,1/2 teaspoon red chilli powder and kasuri methi for 10-15 minutes. [sorry I had forgotten this step, I only shallow fried the paneer without mariantion]

STEP 2 – Heat a pan, drizzle ½ tablespoon oil and shallow fry the paneer pieces for 3 minutes tossing the contents well. Do not burn them. Turn off flame and remove to a plate.

STEP 3 – Heat oil in a heavy bottomed vessel. Once hot add cumin and carom seeds and allow to splutter. Add chopped onions and sauté for 5 minutes.

STEP 4 – Add minced ginger and green chilli paste and sauté for 2 minutes.

STEP 6 - Add tomato puree and cook for 6-7 minutes or till oil separates.

 STEP 5 – Add turmeric powder, red chilli powder, green mango powder and dry coriander powder and kasuri methi and mix well.

STEP 6- Add chopped capsicum and onion chunks and mix well and cook for 2-3 minutes till oil separates.

STEP 7 – Add lemon juice to it and cook for a minute. Crush the kasoori methi between your palms and add it.

Then add roasted paneer pieces to the onion-tomato mixture and mix well.

STEP 8 – Add half a cup of water and cook for 5-7 minutes on low flame.

STEP 9 – Add garam masala powder and fresh cream and mix well.

STEP 10 – Remove to a serving bowl and garnish with fresh coriander chopped and serve.

Serve hot Tawa Paneer with chapatti, phulka or any type of paratha and enjoy.

NOTE: Capsicum can be shallow fried and then added like paneer pieces and follow rest of the recipe.

FISH GRAVY/ FISH CURRY

These marine delights are rich in protein, minerals and vitamins like A and D. They are a valuable source of the much talked about Omega-3 fatty acids. Being blessed with a long coastline, India is home to brilliant variety of fish like King Fish, Pamfret, Katla, Hilsa to name a few. It is not just the variety that confuses you but also the diversity of cooking styles. Indian cuisine is known for its large assortment of fish curries. It is a staple in most coastal areas where flavours, cooking techniques and local ingredients are as varied as the population.

West Bengal and Orissa boast of Maccher Jhol, a white fish stew liberally seasoned with turmeric, garlic, onions and ginger. A variant of this curry is the Di Machh, created by marinating fish in curd or yogurt. Another white fish recipe popular in Andhra Pradesh is the Hyderabadi Shahi Macchi Korma. Like the name suggests, this is a rich gravy with small pieces of fried fish that stays true authentic flavours of Hyderabad. West Bengal, Andhra Pradesh, Goa, Kerala, Tamil Nadu, Maharshtra and North Eastern states form the heart of fish delicacies in the country.

Calling all spice lovers! This fiery fish curry is just what you need. The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from  region to region. Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.  Hope you like this fish curry of mine which looks like a South Indian Style fish curry but it’s doesn’t taste like that due to the use of spices. It is one of the best curry I made but mind you it’s way too spicy and masaledar ie due to spices , it’s more on a heavy side. You can adjust them and turn down the curry a bit but it will be still spicy. Try this once and there will be no looking back I assure you just, make sure to cook the masala properly too avoid any rawness and use good quality red chilli for a nice colour. I used Kashmiri lal mirchi and I simply loved the look for this fish curry isn’t it looks fabulous ? So try this fish curry and if loved it then don’t forget to comment. 

INGREDIENTS:

500 gms Fish 

First Marination:

1 tablespoon Lemon Juice

1 teaspoon Turmeric Powder

Salt

Second Marination:

½ Cup Coriander Leaves

2 Green Chillies

3-4 Cloves of Garlic

½ inch Piece of Ginger

Sooji / Semolina ¼ cup

Red Chilli powder

Salt to taste

Oil for frying

For Gravy:

2 tablespoon Onion Coconut Paste

2 tablespoon Oil

2-3 teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

Salt [as required]

2 teaspoon Dry Coriander Powder [dhana powder]

2 teaspoon Kala Masala [if not available use garam masala] 

METHOD:

STEP 1 – First wash the fish under running water.

STEP 2 -  To remove typical fishy smell sprinkle some lemon juice, turmeric powder and salt over fish [first marination]and let it rest for 10 minutes.

After 10 minutes wash it under cold running water and pat dry the fish.

STEP 3 – Make green sauce for marinade.

For this combine coriander leaves, chillies, ginger, garlic cloves and salt together and blend it in a blender. Add water if required. [second marination]

STEP 4 – Apply the  marinade to all the fish and keep aside for 1 hour.

STEP 5 – Now take red chilli powder and some salt in a flat plate.

Deep the fish pieces in red chilli powder from both the sides.

In another plate take sooji and coat with sooji.

STEP 6 – Heat pan on a medium high. Pour 1 teaspoon oil in a pan and fry the fish for 3 minutes.

After 3 minutes flip the fish and cook it from other side for 3 minutes.

For Gravy :

STEP 1 – Heat oil in a wide pan and add onion coconut paste to it and sauté for 2-3 minutes.

STEP 2 – Now add the dry spices and roast well.

STEP 3 – Add sufficient water to it and make a gravy.

Let the gravy cook for some time.

STEP 4 – Add fried fish in the gravy and cook for just 4-5 minutes.

[ Fish don’t need much time as it is fried.]

STEP 5 – Switch off the flame and add chopped coriander and serve.

                                    Serve fish gravy/curry with chapatti/ bhakari or simply with rice.