Methi Chakri (Baked version) Fenugreek leaves rolls

 

Ingredients

 

The ingredients are :-

 

 

  • 1) 1 ½ plain flour (maida), (you can even use whole meal flour.)
  • 2) 1 cup chopped methi (fenugreek) leaves and / or other green leaves of your choice,
  • 3) 3 tablespoon vegetable oil,
  • 4) ½ teaspoon baking powder,
  • 5) ½ teaspoon turmeric powder,
  • 6) 1 teaspoon red chili powder,
  • 7) 1 teaspoon roasted cumin powder,
  • 8) ½ teaspoon asafoetida,
  • 9) ½ teaspoon black pepper powder,
  • 10) ½ teaspoon sugar,
  • 11) salt to taste,
  • 12) Chat masala to sprinkle on top. (optional)

 

Directions

Instructions

 

  • 1) Take flour in a bowl, add 2 tablespoon oil, salt and baking powder to it. Mix well.
  • 2) Adding little water, make a semi soft dough, cover and keep aside.
  • 3) Chop the leaves and add remaining oil, salt and all other ingredients, except chat masala. Mix well and keep aside.
  • METHEECHAKRI (2)
  • 4) Preheat oven to 200 degrees centigrade.
  • 5) Knead the dough till smooth and make two portions. Roll out each portion to oblong shape. Thickness should be around 2 mm.
  • 6) By this time the methi leaves would have started releasing some juices. Divide the mixture into two parts. Spread one part over the rolled out dough. While spreading rub it with your fingers, so that the juices get absorbed in the dough.
  • METHEECHAKRI (3)
  • 7) Start rolling the dough from one end. Keep on pressing while rolling so that the roll is very tight. Press the roll again and give it a round shape.
  • 8) Using a sharp knife, cut slices of the roll and lay them in a tray, lined with baking paper.
  • METHEECHAKRI (5)
  • 9) Bake for 25 to 30 minutes, till golden.
  • 10) Cool in the tray itself and then sprinkle with chat masala (optional) and store in airtight box.
  • 11) Will keep for 8 to 10 days.

 

 

These chakris taste of methi leaves. Do taste great with tea. The same recipe can be used for other greens, of your choice.

I have added sesame seeds also, these are optional.

 

 

 

Kolhapuri Bakarwadi (Baked version)

 

Ingredients

 

The ingredients are :-

 

For the filling or bakar :-

  • 1) 2 cloves,
  • 2) 8/10 black pepper corns,
  • 3) 2 teaspoon cumin seeds.
  • 4) 2 table spoons coriander seeds.
  • 5) 2 inches cinnamon stick,
  • 6) 1 tablespoon aniseeds,
  • 7) 1 tablespoon poppy seeds,
  • 8) 2 tablespoon sesame seeds,
  • 9) 1 ½ cup desiccated coconut,
  • 10) 1 tablespoon red chili powder,
  • 11) 1 teaspoon asafoetida,
  • 12) 8/10 garlic pods,
  • 13) salt to taste,
  • 14) fresh coriander leaves, chopped and slightly dried,
  • 15) 1 teaspoon turmeric powder,

For the cover

  • 1) 1 ½ cup gram flour (besan),
  • 2) ½ cup plain flour (maida),
  • 3) ¼ cup rice flour (optional, but recommended for crispy bakarwadis)
  • 4) ½ teaspoon baking powder,
  • 5) ½ teaspoon turmeric powder,
  • 6) 1 teaspoon red chili powder,
  • 7) 2 to 3 tablespoon oil.

 

Directions

Instructions

 

  • 1) In a hot pan, roast the sesame seeds till they pop. Remove.
  • 2) In the same pan, heat a little oil and fry the dry spices from 1 to 7, in that order.
  • 3) Remove and cool in a dish. ( Do not mix with sesame seeds )
  • 4) In the same pan, roast the desiccated coconut till pink and crisp. (Take care not to burn it.) Turn off the heat. Add red chili powder, asafoetida and turmeric powder, while still in pan. Cool slightly.
  • 5) Grind the roasted spices to fine powder. Add the roasted coconut mixed with other dry spices, the garlic pods (chopped, if too big) and grind together with spice powder again.
  • 6) Remove in a plate, add sesame seeds and coriander leaves. Add salt and check the taste. The filling should be little hot and spicy. You may add more chili powder, if needed. This filling can be made, one or two days in advance. Actually it is advisable to make in advance, so that the coconut, is infused with spices. Store in air tight container.
  • 7) When you want to make the Bakarwadi, prepare dough for the cover. Mix all the ingredients, except oil. Then add oil and mix well. Knead a hard dough with little water and cover with damp cloth. Keep it aside for 15/20 minutes. Knead again. It should be smooth to roll, but still not very soft.
  • 8) Divide the dough in two parts. Roll it in oblong shape, as thin as possible. (Not too thin, otherwise it will break while rolling.)
  • 9) Preheat the oven for 200 degrees centigrade.
  • 10) Divide the filling in two parts, Apply little oil and spread the filling on rolled out dough, evenly. Leave the edges uncovered as seen in picture.
  • bakarawadi1
  • 11) Press down the filling (with rolling pin), so that it sticks to the dough.
  • 12) Start rolling from one side, and keep on pressing, so that there no air pockets left inside.
  • 13) When the roll is done, flatten it firmly with your palms and cut into one inch wide pieces.
  • bakarawadi2
  • 14) Repeat for remaining dough.
  • 15) On a baking tray, spread parchment paper and apply little oil. Arrange the Bakarwadis, keeping little space in between, and slightly brush with oil.
  • bakarawadi 3
  • 16) Bake for 20 to 25 minutes, or till done.
  • 17) Cool them and keep in air tight container.
  • 18) Enjoy with cup of tea.

 

 

bakarawadi4

These Bakarwadis are spicy, but if you prefer you can add little citric acid to the filling or apply little tamarind paste on the rolled out dough. (Please do not add sugar. If you prefer less spicy filling, then reduce the quantity of chili powder.) These Bakarwadis can be shallow fried also. You may steam the roll for 15 minutes, before cutting. That way the dough will get cooked and will not require much oil for frying. In any case you need to press them firmly, before frying. Some filling may come out while frying, so need to be careful.

 

 

 

Moringa Leaves

 

Ingredients

 

The ingredients are :-

 

  • 1) Moringa leaves, about 4 to five cups. (Read on for the trick, how to remove the stems)
  • 2) half cup raw peanuts,
  • 3) half cup tuvar or moong dal,
  • 4) 2 tablespoon ghee,
  • 5) 1 teaspoon turmeric powder,
  • 6) ½ teaspoon asafotida,
  • 7) 2 green chilies, chopped.
  • 8) 1 red chili, broken into pieces,
  • 9) 4/5 garlic pods, beaten with skin on,
  • 10) salt to taste,
  • 11) 1 teaspoon sugar or gor,
  • 12) 2 tablespoon grated fresh coconut (optional)

 

Directions

Instructions

 

These leaves are very small and it is rather difficult to remove them from the stems. (You need to remove the stems as they do not cook very well). When you buy the bunch from the market, do not wash it. Tie it tightly in newspaper or a cloth. Leave it overnight, like this. Next day untie it and shake over a large plate or thali. Most of the leaves will fall from the stems. Pick up the small sticks from the fallen leaves. Then wash the leaves in plenty of water and drain them in a colander. There is no point in chopping them, as they are already too small. You need to pressure cook them, as they do not cook very well, otherwise.

DSCN6770

  • 1) In a pressure pan, heat 1 tablespoon ghee and add the groundnuts and stir fry them.
  • 2) When they are done add the leaves and continue frying them. Add turmeric and asafotida.
  • 3) Fry till the leaves wilt and change colour,
  • 4) Add tuvar or moong dal and mix very well. Add two cups water and let the mixture come to boil,
  • 5) Close the lid of the pressure pan. Lower the heat and pressure cook it for 7 minutes.
  • 6) Let the pressure drop, then open the lid. Add salt and sugar or gor. Mix well.
  • 7) In another pan heat remaining ghee and add the beaten garlic pods, and red chili. When they are done, add to the cooked vegetable. Add grated coconut, if using.

 

 

 

Enjoy with any roti, or rice.

 

 

 

Sabudana Khichadi ( A savoury preparation of sago pearls)

 

Ingredients

 

The ingredients are :-

  • 1) 500 grams Sabudana, large size,
  • 2) 250 grams roasted and peeled peanuts,
  • 3) 4 to 5 green chilies,
  • 4) 1 tablespoon cumin seeds,
  • 5) 2 cups of diced tubers of choice (potato, sweet potato, purple yam etc.) (optional)
  • 6) 3 tablespoon ghee (clarified butter)
  • 7) salt to taste,
  • 8) 1 teaspoon sugar,
  • 9) fresh grated coconut, about half cup (optional)
  • 10) fresh chopped coriander, about 2 tablespoon, (optional and if allowed),
  • 11) 1 lime.

Directions

Preparation :-

The two ingredients and their treatment is the key for getting the recipe right. First one is Sabudana. There are various sizes available in market. The smallest one is of the size of mustard seeds and the largest is about 2 mm in diameter. You need to select the 2 mm variety. Select a good brand, so that there are no impurities.

The next step is to soak them. This is rather tricky, because you should know the exact amount of water to be used. For the size, which I recommend, needs soaking in water, just up to the level, of sabudana itself. (Smaller size would require lesser water.) You need to soak the sabudana for two to three hours. After soaking, you should be easily able to separate the pearls, with your fingers. And at this time your fingers should not get wet at all.

If you could achieve this, then half the battle is won. But don’t worry. If you feel there is little water, spread over a plate, and leave for half an hour, in open air.

DSCN6752

 

The second ingredient, which is crucial, is roasted peanuts. If you find the process tricky, then you can use store brought roasted (most of the time, they are fried) peanuts. In case you decide to roast them at home, sprinkle some water on raw peanuts, and roast on medium flame, in a pan. You need to turn them, every now and then. They should be crunchy, but not burnt.

You can roast the peanuts, in microwave oven too. Sprinkle some water and put them in microwave safe bowl, and cook on high for 2 minutes initially. (Stir after 1 minute.) You need some more minutes, to complete the process. (For me, it takes two more minutes.) The exact time will depend on the power of oven, size of bowl and quantity of peanuts. For microwave cooking, remember that there is always some “standing time” required.  Whichever method you use, after roasting take them out on kitchen towel, and cover them with another towel. Leave them till they are completely cooled.

The next step is to peel them. For peeling, rub them with your hands and then blow off the separated skins.  Then grind them to a coarse powder, as seen in the photo.

DSCN6753

In case you don’t mind the skin on your peanuts, you can grind the unroasted peanuts, and then roast them in a pan, on slow fire, using very little oil. You need to be very patient till they become very crunchy. Take care not to burn them. This is of course a short cut, as the skins have little bitter taste.

After you have both these ingredients ready, the proceed as under :-

  • 1) Separate the sago pearls by hand, and add salt, sugar, and peanut powder . Mix thoroughly, and break all the lumps.
  • DSCN6756
  • 2) Finely chop or coarsely grind the chilies.
  • 3) Heat 1 tablespoon ghee in a pan and add the chopped tubers, (if using). Add little salt and cook them on low heat. Remove and keep aside.
  • DSCN6755
  • 3) Add 1 tablespoon ghee to the same pan, and after it is heated add the cumin seeds. The ghee should be so hot, that the cumin seeds should crackle immediately.
  • 4) Then add the green chilies, and fry a little.
  • 5) Then add the sago mixture. And keep on turning the mixture, till all the pearls turn golden brown. No pearl should remain white.
  • 6) Then add the remaining ghee, fried tubers, grated coconut.
  • 7) Remove from heat and sprinkle chopped coriander and little lime juice. (Some people, do not eat coriander for “fasting”)

 

 

 

 

 

You can have curds or coffee with it.  If cooked this way, you will get the best tasting khichadi.

Do try it.

 

DSCN6763

 

Hog Plums Curry

 

Ingredients

 

The ingredients are :-

  • 6 to 8 Hog Plums ( Ambada, as they are called in Marathi & Hindi)
  • 2 cups fresh scrapped coconut.
  • 4 to 5 green or red chilies ( The colour of the curry, will depend on choice of chilies.)
  • 1 teaspoon cumin seeds,
  • 1 teaspoon coriander seeds,
  • ½ teaspoon fenugreek seeds or 5/6 curry leaves,
  • ½ teaspoon turmeric powder,
  • ½ teaspoon asafoetida,
  • 1 teaspoon mustard seeds,
  • ½ cup sugar (or as per taste),
  • 1 tablespoon vegetable oil,
  • 1 teaspoon raw rice, washed,
  • Salt to taste.

 

Directions

To make the curry :-

  • With potato peeler, peel the fruits, keep aside.
  • Grind together coconut, chilies, cumin seeds, coriander seeds and rice to a very fine paste.
  • Heat the oil in a pan, add fenugreek sees or curry leaves, and fry a little.
  • Add mustard seeds, turmeric powder and asafoetida and the plums, and fry for 1 minute.
  • Add enough water to cover the plums and bring to boil. Reduce the heat and simmer till the fruits are cooked. (2 to 3 minutes).
  • Add the coconut paste, salt & sugar to taste and warm the curry. Do not boil too much.

 

Hog plums

 

 

 

 

 

Bottle Gourd and Carrot side dish

 

Ingredients

 

  • 1) 250 grams bottle gourd, grated.
  • 2) 250 grams carrots, grated separately.
  • 3) 2/3 green chilies,( or as per taste,) chopped,
  • 4) a pinch of qasoori methi (optional),
  • 5) ½ inch piece of ginger, grated,
  • 6) ¼ cup green peas or sweet corn (optional),
  • 7) ½ teaspoon cumin seeds,
  • 8) ½ teaspoon asafoetida,
  • 9) Salt to taste,
  • 10) ½ cup fine semolina,
  • 11) 1 cup gram flour, slightly roasted (besan), may require less or more.
  • 12) juice of one lime
  • 13) oil (optional)

DSCN6136

Directions

  • 1) In a non-stick pan, heat a little oil (if using) and add cumin seeds and asafoetida. If you want to avoid oil totally, just roast these two.
  • 2) Then add the chopped chilies and then add carrots. Stir and cover for two minutes.
  • 3) Then add grated bottle gourd (with its juice ), qasoori methi (if using), grated ginger, green peas or corn (if using) and salt. Cover and cook for 2 to 3 minutes.
  • 4) Add semolina and stir well then add lime juice and gram flour. Mix very well and cover.
  • 5) Cook for 2 minutes more. By this time, most of the water would have been dried. If the mixture is still watery add little more gram flour.
  • 6) Keep on stirring till the mixture forms a ball and starts leaving the sides of pan.
  • 7) Pour it in a clean glass dish (greasing is optional) and level.
  • DSCN6137
  • 8) Let it cool completely and then cut into desired shapes.
  • DSCN6141
  • 9) These can be eaten as they are. You may shallow fry them with little oil or even pour a tadaka of hot oil with sesame seeds and coriander seeds. Sprinkle some chopped coriander leaves and enjoy with ketchup or chautney.

 

To proceed,

 

 

DSCN6139

They can be made in advance. You need to cool the mixture completely before cutting the shapes. You may freeze the dish for few hours, that makes cutting the shapes  easier. These shapes can be added to your favourite curry or pulao too.

DSCN6138

 

 

 

Shevbhaji – A spicy curry of store bought shev

 

Ingredients

 

The ingredients are :-

 

–        1) The main ingredient for this dish is of course Sev. This sev is easily available in stores. It is bit hard, hot and orange in colour. ( See the snap.) The softer and thinner versions should not be used, as they dissolve immediately, in this curry. You would need 2 cups full of this sev.SHEVBHAJI SHEV

–        2) 1 large onion,

–        3) ½ cup desiccated coconut,

–        4) 8/9 garlic pods,

–        5) ½ inch ginger,

–        6) Red chilies or red chili powder, as per taste. ( This curry is usually hot, I have used 2 teaspoon chili powder.)

–        7) 1 teaspoon cumin seeds,

–        8) 2 teaspoons coriander seeds,

–        9) 1 teaspoon garam masala ( If you could make it fresh, it would taste better. dry roast and grind 5 pepper corns, 2 cloves, 1 inch cinnamon, 2 green cardamom and patthar fool )

–        10)  Oil, as needed.

–        11) Tadaka ( ½ teaspoon each asafoetida, turmeric and mustard deeds )

–        12) fresh coriander, chopped (2 tablespoons),

–        13) Salt to taste.

 

 

Directions

 

To proceed,

  • – 1) Dry roast the cumin seeds , coriander seeds and dry chilies ( if using chili powder, add after putting off the flame.) and grind to a fine powder.
  • – 2) Roast the coconut till brown, keep aside.
  • – 3) Chop the onion, lengthwise and fry in little oil, till golden brown. ( You can use 2 tablespoon dehydrated onion flakes, they will brown in just few seconds. )
  • – 4) Grind together the coconut, onion, ginger and garlic.
  • – 5) Mix the dry powder and garam masala to this paste.
  • – 6) Heat some oil and add mustard seeds, asafoetida and turmeric. Then add this paste and fry till aromatic. Add the chopped coriander.
  • – 7) Add water and salt and let it boil for two minutes.. keep warm.
  • – 8) Just before eating, add the sev and boil for a minute.
  • – 9) Enjoy with bread or roti.

 

 

As I said, this is a spicy curry. There is no tomato or tamarind added, There is no sugar or gur, either.SHEVBHAJI DISH2

To make the taste lighter, you can eat with chopped onion and lime.

The masala can be made in advance and stored in air tight container, in refrigerator. Do not add any water, while grinding and it will keep, up to 4 weeks.

You can make egg curry also with this masala.  Make the basic curry as above, and while still boiling, add eggs, breaking directly in boiling curry. Fresh coriander can be added on top or fried with other spices, as preferred.