Readers of this blog are spread all over the world. There are experienced housewives, newly wed couples, bachelors, who run their own kitchens, and also ordinary men like me, who know nothing about cooking, but love to eat.
I would be making an effort through this page, to present some fantastically tasty dishes ( At least according to me.) in a wide range of variety. There would be regional dishes from interiors of Maharashtra state, India. Few interstate dishes and even few from other lands, though modified and adapted to suit Indian tastes and ingredients. The dishes would be selected with tastiness and savoriness as the only criteria. I hope that the readers like this effort and would enjoy the culinary delights.
Carrot- Cabbage Veggies
Simple to make- A treat for the taste
Cabbage-2 cups, Carrot- 1 cup, Red Chillies- 1 or 2, Curry leaves- 7/8 leaves, Urad Dal( Split black lentils)- 2 Tea Spoons, Chana Dal ( Split black Chickpeas)- 2 Tea spoons, Sesame seeds- 1 Tea Spoon, Salt- To taste, Sugar- To taste, Cooking oil- 1 Table spoon, Cumin seeds- 1 Tea spoon, Grated fresh coconut shavings- 2 Tea spoons, Coriander ( Cilantro) leaves- 1 Tea spoon
1. Cut cabbage in lengthwise finely cut pieces
2. Grate carrots.
3. Soak Urad and Chana Dal in water for about ½ hour.
4. Grate fresh coconut.
5. Cut finely, Coriander leaves.
6. Wash curry leaves in water.
1. Heat a cooking pan on the gas stove.
2. Pour cooking oil slowly and when hot make 'Tadaka' with Cumin seeds, Red chillies, Sesame seeds and curry leaves.
3. Add soaked Urad and Chana Dal to the cooking pan after removing the water.
4. Keep stirring till Dal in the pan becomes slightly red.
5. Mix cabbage pieces and carrot gratings thoroughly and add this mixture to the cooking pan.
6. Add salt and little sugar to the pan and keep stirring. Do not allow the Veggies to simmer in the pan.
7. Add grated Coconut and finely cut Coriander leaves and keep stirring.
8. Do not overcook or cover the pan with a lid. When cabbage is slightly undercooked, take out the Veggies in a casserole.
9. Garnish the Veggies with little grated coconut shavings and coriander leaves.
Steamed corn cobs in coconut sauce
A super tasty dish for people who love coconuts.
American sweet corn cobs- 2 nos, Medium sized coconut 1 no; Tamarind- Lemon sized, Salt, Jaggary, Chilli powder- According to taste, Red chilli – 1 no; Cumin seeds- ¼ teaspoon, Asafoetida powder -1/4 teaspoon,4 or 5 Curry leaves, Ghee or Oil- 2 teaspoons, Coriander leaves- 1 teaspoon;
1. Remove husks from the cobs. Clean and wash the cobs.
2.Place the cobs in a pressure pan with plain water to cover them, Add little salt and close the lid.
3.Cook the cobs till cooker gives at least 10 or 12 whistles and the corn becomes tender.
4.Grate coconut and put it in an electric mixer bowl. Add warm water and wait for about 5 minutes. Start the mixer and run it till the grated coconut forms to smooth paste.
5.Put coconut paste into a strainer and extract milk from it. (Readily available coconut milk in tetrapac containers also can be used instead.)
6.Add tamarind pulp, jaggary,salt, chilli powder to the milk and mix it well. In case the mixture is too thick, add little water to it.
7.Cut the corn cobs into 1 inch long pieces.
1. In a large bowl add the corn pieces to the coconut milk already prepared.
2. Place the bowl on fire and bring the milk to a boil while continuously stirring it.
Caution :- If the coconut milk is not stirred continuously, it might get split.
3. In a separate small pan, make Tadka by adding cumin seeds, curry leaves, asfoetida powder and red chilli to heated oil.
4. Pour the Tadka on the hot coconut milk and let it simmer for a minute. Keep stirring it continuously.
5. Pour the mixture into a serving bowl and serve it piping hot.
A fab dish from North Maharashtra
4 large sized Tomatos (Bright red colour), 5 or 6 Garlic cloves, Green chillies 2 Nos; Coriander or Cilantro leaves – 1 table spoon, Salt-Jaggery-Red chilli powder- According to taste, Bengal gram flour-3 Table spoons, Cooking oil – 2 Table spoons, Ingredients for Tadka- Mustard seeds, Turmeric, Asafoetida powder.
1. Cut Tomatoes into big pieces
2. Chop Garlic cloves into medium sized pieces
3. Cut Green chillies into ¼ inch long pieces
4. Finely chop Coriander leaves
1. Heat a thick bottomed cooking pot with medium heat on a gas or electric stove.
2. When the pot is hot, pour oil into it and make Tadaka with the ingredients. Add chopped Garlic clove pieces.
3. Add tomato pieces and stir lightly.
4. Add red chilli powder, salt and jaggery pieces as per test and stir lightly again.
5. Close the cooking pot with a lid.
6. After about 1 or 2 minutes, remove the lid and sprinkle Bengal gram powder on the tomatoes, covering all of cut tomatoes. Stir lightly.
7. Turn the gas stove to simmer, close the lid and allow the Zunka to cook for 5 minutes. Stir lightly a few times so that Zunka does not get burnt at the bottom.
8. Turn the gas stove off. Add finely chopped Coriander leaves and close lid for few minutes.
9. After Zunka cools off slightly, pour it into the serving bowl. Garnish with few Coriander leaves and a green chilli.