December 29, 2020

Maharashtrian kala masala recipe - How to make kala masala

kala masala in a container
Maharashtrian kala masala recipe - Kala masala is a traditional and very popular Maharashtrian blend of spices,  which is very  flavorful and takes the dish to an extra high level. This masala is very handy and useful in making sabzis, amti, dal and usals. It can also be used in non-veg dishes along with other spices. I made this kala masala without dry coconut  for the  longer shelf life. Sometimes, I add dry coconut along with Kala masala while making the Maharashtrian style vegetarian side dishes. If you are using dry coconut, dry roast it until light brown and crisp. The flavor remains intact if you store this masala in an airtight container in double zip lock plastic bag.

December 16, 2020

Matkichi usal recipe - Sprouted moth beans usal

Matki usal in a serving bowl
Matkichi usal recipe - Sprouted matki usal made using Kala Masala is a healthy and delicious dish. We all know that sprouted lentils have several nutrients which are beneficial to our body. Therefore, its recommended for all age people to include usal or dish made with various sprouted lentils, such as sprouted moong, chickpeas, vaal, abzuki, black eyed beans etc. at least in four meals in a week. This type of usal can also be made using mixed sprouted lentils or beans.

November 11, 2020

Karlyachi peeth perun bhaji recipe - Bitter gourd sabzi with besan - Nutritional benefits of bitter gourd

karlyachi peeth perun bhaji in serving plate
Karlyachi peeth perun bhaji  recipe - Bitter gourd sabzi - This is a Maharashtrian style karlyachi bhaji made with bitter gourds and gram flour. Eating karlyachi bhaji without adding jaggery or sugar is beneficial for health. Some people do not discard the seeds and use them as it is in the  bhaji for more medicinal benefits. But I made this  karlyachi peeth perun bhaji using jaggery and tamarind for taste which reduces the bitterness and increases the taste. While preparing this karlaychi peeth perun bhaji, I discarded the seeds and lightly scraped out the outer skin. You can make this bhaji along with seeds.

November 01, 2020

Kothimbir shengdanyachi chutney recipe - Coriander leaves groundnut chutney

Corianderleaves groundnut chutney
Peanut coriander leaves chutney recipe - Peanut cilantro chutney is a tongue tickling dipping sauce for dosa, idli, uttapa and parathas. Besides that it can also be a nice spread for bread sandwiches. While preparing this chutney,  I emphasize on the  ratio of the coriander leaves and chillies to bring out the desired flavor and taste.

October 25, 2020

Paneer cauliflower potato paratha recipe

paratha in a serving plate
Stuffed paneer, cauliflower, potato paratha recipe - Most of the time, I end up in making parathas either for breakfast or lunch. I am always keen to make parathas and happily make them because these contain some vegetables which is essential for nourishment and satiation. Paneer  cauliflower paratha is a star dish, both the combination create creamy texture, rich and higher in taste if compared to other vegetable parathas.  Hence this is an ideal party dish too. Anyway, I had prepared this for our breakfast. Being a bit heavy on stomach, I compensate with a light lunch and manage the calories for the day.

October 15, 2020

Seekarane with mix fruits recipe

Mix fruits seekarane picture
Mix fruits seekarane recipe - I have already prepared mango rasayanamusk melon rasayana and mash melon rasayana with coconut milk and posted them before, but now I prepared the mix fruits seekarane with milk. This mix fruits seekarane is a very delicious and  healthy dessert and it can be served as upawas or fasting dish by replacing the milk with coconut  milk. Seekarane is a popular dessert of South Karnataka. This is a perfect dessert to prepare when guests visit suddenly or kids demand sweet dish, they have no patience to wait and you can prepare seekarane within few minutes with available fruits in the kitchen.