VANGI - BATATA RASSA BHAJI

 Vangi - Batata Rassa Bhaji is very popular in Maharashtra and it mostly prepared in Maharastrian weddings. It is very simple and easy daily side dish which tastes great with bhakari, chapati or rice. If you prefer spicy food, you surely will like this. My hubby is very fond of brinjal in any form. It may be baingan bharta or curry. I have used GODA MASALA for the authentic Maharashtrian taste but feel free to use garam masala if you do not have Goda Masala. The coconut and coriander masala enhanced the flavour and colour of the curry. Though there are different versions, I have shared the recipe we make at home.This curry with hot steaming rice is a perfect lunch or dinner when you are at a loose end and want something comforting and simple. You can adjust the spice and consistency of the vangi batata bhaji recipe and can also serve this with hot , puffed pooris on festival day or special occasions. So without any further introductions, this quick and easy recipe follows. 

INGREDIENTS:

For making fresh masala:

2-3 tablespoon grated Fresh / Dry Coconut 

Handful of Coriander leaves

4-5 Garlic Cloves

For Curry :

2 tablespoon Oil

2 finely chopped Onion (medium size)

3 small Brinjal / Eggplant

2  Potatoes, cut into cubes

1 teaspoon Coriander Powder

2 teaspoon Goda Masala

2 teaspoon Red Chili Powder (as per your spice level)

Hot Water as need 

2 teaspoon Tamarind Pulp

1 teaspoon Jaggery

Salt to taste

METHOD:

STEP 1 - In a mixer pot, add grated coconut, coriander leaves and garlic cloves.

STEP 2 - Blend it into a fine paste. Do not add any water while making paste. Coconut masala is ready.

STEP 3 - Heat a pan with oil. 

STEP 4 - Add onions and mix well and fry for about 5 – 6 minutes or until it turns light golden color.

STEP 5 - Peel the potatoes and cut them into medium size pieces.

STEP 6 - Transfer the potatoes into a bowl with salt water.

STEP 7 - When you see the onion begins to get a light golden color, add coriander powder, goda masala and red chili powder.

STEP 8 - Mix well and fry for about a minute.

STEP 9 - Add the fresh coconut masala in it and mix well. 

STEP 10 - Fry for about a minute or two.

STEP 11 - Add potatoes and mix well again.

Add 1/2 - 3/4 th  cup water.

STEP 12 - Cover and cook on medium heat for about 8-10 minutes. 

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Cook the potatoes upto 80%.

STEP 13 -  Now take brinjal, remove its stock and cut into medium size pieces.

STEP 14 - Add brinjal in to the curry , mix it and then add tamarind pulp and jaggery. 

STEP 15 - Add salt and give it a nice stir.

STEP 16 - Cover and cook for another 7-8 minutes.

STEP 17- Turn off the gas and vangi batata rassa is already.

Garnish it with some chopped coriander and ready to serve.

You can have this with chapati, phulka / rice as a side dish. It also tastes awesome with puri/ jowar bhakari.

AMRITSARI ONION KULCHA

 Amritsari Kulcha is a delicious flatbread that is crispy on the outside with melt in mouth texture from the inside and topped with aromatic spices. This is one of the best stuffed flat bread that you should not miss to try out. Stuffing can be Potato, Onion or Paneer mixed with few Indian spices.Amritsari Kulcha with Chole or Dal Makhani is an authentic Punjabi meal of Amritsar. It is a heavenly delight on the palate and plate. But my family love to eat this Stuffed Kulcha as it is. Making amritsari kulcha is very easy and you do not need a tandoor. It tastes good with matar curry, plain curd or chole masala. Here is how to make aloo kulcha on tawa with step by step photos.

INGREDIENTS:

For Dough -

3 Cup All Purpose Flour

1/3 Cup Curd

1/4 Cup Ghee

1/2 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1 teaspoon Sugar

Salt as per taste

Water as needed

For Filling:

1 Big Onion, chopped finely

5-6 tablespoon Coriander, finely chopped

1 tablespoon Garlic- Ginger Paste

¼ Cup Mint Leaves

Salt to taste

½ teaspoon Red Chilli Powder

½ teaspoon Turmeric Powder

1/4 teaspoon Amchur Powder

 Other INGREDIENTS -

1 tablespoon Black Sesame Seeds

2-3 tablespoon Coriander, finely chopped

5-6 Garlic cloves, crushed roughly

Butter /Ghee

METHOD

For Dough - 

STEP 1 - In a large bowl, add all purpose flour, salt, baking powder, baking soda and mix well.

Strain it using a strainer and then add sugar and mix well.

STEP 2 - Now add ghee and curd in it and mix it well.

STEP 3 - Then add water in small batches and start making dough. 

STEP 4 - Dough should be medium, not too soft and not too stiff.

STEP 5 - Apply some oil all over the dough, cover it with a clean damp cloth and keep aside for 1 hour.

For Filling - 

STEP 1 - In a mixing bowl, add chopped onion, ginger garlic paste, chopped coriander, chopped mint leaves, and spice powders.

STEP 2 -  Give it a nice mix, adjust the seasoning and keep aside.

How to proceed -

STEP 1 - Once the dough and the filling is ready, let's start making kulchas.

STEP 2 - Heat an iron griddle/ tawa on high flame. 

STEP 3 - Keep a bowl of water, some chopped coriander, sesame seeds and butter handy near you.

STEP 4 - Pinch out a medium sized ball from the prepared dough.

STEP 5 - Dust your rolling board with some dry flour.

STEP 6 - Make a small disc  using your fingers.

STEP 7 - Now put some onion mixture in the centre on the disc.

STEP 8 - Now bring all the edges together in form of ball, pinch to seal.

STEP 9 - Once again gently flatten the ball with light pressure. 

STEP 10 - Dust some flour on the platform and roll it out into a circle without putting too much pressure on the kulcha. 

STEP 11 - Thickness should be like stuffed paratha.

STEP 12 - Heat an iron tawa / griddle on medium flame. Brush some water on the upper side

and carefully transfer the kulcha on griddle.

STEP 13 - Water side should be down on a very hot griddle which helps the kulcha to stick on to the griddle.

STEP 14 - Now apply some water on it and sprinkle some sesame seeds, coriander and crushed garlic and slightly press it.

STEP 15 - After 2-3 minutes, you will see some bubbles appear on the surface.

STEP 16 - Now flip the griddle on direct flame and allow the kulcha to cook on medium high flame until cooked properly and some charred marks appear.

 STEP 17 - Using tongs remove the kulcha from the griddle.

STEP 18 - Apply some butter and 

slightly crush the kulcha between your palms while hot. 

Serve hot with any Indian curry like

 Chole, Butter Chicken, Paneer Butter Masala, and onion rings/ sirkewala pyaaz and lemon wedges.and enjoy.

NOTE : *Make sure your dough is soft and sticky which helps to make your kulcha soft.

               *If you put more pressure while making the dough ball flat, filling will ooze out from the sides.

               *Do not use to much dry flour while rolling kulcha. It will make your kulcha dry.

SAOJI CHICKEN CURRY

Saoji Chicken Curry is a traditional and very spicy and flavourful dish from Nagpur, Vidarbha Region of Maharashtra. If you have been in these place you would have definitely come across Saoji Khanavali or Saoji Hotels that serve jowar roti with this spicy, aromatic and very delicious curry. The spice levels in this curry is quite high. The stuff burns inside out, but it is worth trying. Saoji curry is made with a freshly ground masala powder prepared with dry red chillies, few whole spices, dry coconut and special ingredient ' Jowar / Sorghum Flour'. If you have the masala powder handy it will take less than 30 minutes to prepare the chicken curry. Learn how to make this simple and easy method of Saoji Chicken Curry at home and share your feedbacks.

INGREDIENTS:

500 grams Chicken pieces

4-5 medium sized Onions, sliced

1/2 cup Dry Desiccated Coconut

2 tablespoon Coriander Seeds

2 tablespoon Ginger-garlic Paste

8-10 whole Red Chillies

2 tablespoon Caraway Seeds

1 tablespoon Poppy Seeds

20 Black Peppercorn

3-4 Green Cardamom

4-5 Black Cardamom

4-5 Bay Leaves

1-2 Mace

1 tablespoon Stone Flower (Dagad Phool)

1 inch stick of Cinnamon

1 tablespoon Sorghum flour

Salt as per taste

4-6 Cloves

Oil

For Marination:

1 teaspoon Turmeric Powder

Salt

METHOD:

STEP 1 - Wash the chicken pieces under running water.

Remove water and add turmeric powder and salt in it and mix well. Keep this for 1/2 an hour.

STEP 2 - By that time, heat a non-stick pan with oil and add sliced onion in it. Roast it well golden brown stirring it time-to-time. Keep it aside.

STEP 3 - Now in the same pan, add 1 teaspoon oil, add cloves, bay leaves, cinnamon stick, cardamom, black peppercorn, dagad phool in it. Saute it for 1-2 minutes.

STEP 4 - Then add coriander seeds, caraway seeds in it and saute well and roast for another 1-2 minutes on low flame.

STEP 5 - After that add desiccated coconut and khus-khus in it and roast it well. Once the garam masala starts emitting an aroma, switch off the flame.

STEP 6 - Lastly, roast dry chillies with a teaspoonful oil. Remove it and cool down the roasted garam masala/sliced to room temperature.

Transfer the roasted whole spices on a plate and let it cool down.

STEP 7 - Roast Sorghum flour for few minutes, cool it 

and then add it to the whole spices and transfer it to a mixer grinder. Grind all these ingredients to a fine paste. Remove it from the mixer jar.

STEP 8 - Now make a fine paste of roasted onion

STEP 9 - Heat oil in a pressure cooker, add chicken pieces in it and saute the chicken till golden brown on high flame.

 Then add ginger-garlic paste in it and mix well and cook till the raw smell goes away.

STEP 10 - Add the fine onion paste in the cooker, saute well then add the fine ground paste of roasted garam masala with salt. Mix well and then saute well for 3-4 minutes. Season it with salt.

STEP 11 -Then add water (about 3 cups) in it and mix. Bring a boil.

STEP 12 - Cover the pressure cooker with the lid and cook under pressure till 3-4 whistles.

STEP 13 - Let the pressure reduce completely before opening the lid.

Add chopped coriander and serve.

STEP 14 - Serve hot with roti, paratha, bhakri or steamed rice.