Maharashtrian Garam-Masala/Kala-Masala

Ingredients

Dhania-500gm
Jeera-1 Cup
Tej-Patta-2 Fistfuls
Pattharful-2 Cups
Dalchini-1 inch long 10 sticks
Badi-Ilaichi-10-15 pcs
Shahjeera-1/4 cup
Long-1 fistful
Kali-Mirch-1 fistful
Khus-Khus-1/2 cup
Til-1/2 cup
Khopra-Grated 1 cup
Oil-1/2 Cup

Process

Heat 2Tsp oil in a kadahi
Add dhania and roast on low flame till it turns pink
Remove it in a bowl
Heat 1 tsp oil in the kadahi and roast jeera on low flame till it becomes a little dark
Mix it with dhania in the bowl
Similarly go on adding little oil and fry all the ingredients one by one separately except khus-khus, khopra and til. They have to be dry roasted separetely till the colour becomes light brown.
Mix all the ingredients well and allow to cool
Grind the masala in mixer
Sieve it to get a uniform texture.Grind the coarse leftover again and mix it
Once again mix well and after it cools down completely fill it in an air-tight jar.
This is typical Maharashtrian Garam Masala used in variety of sabjies , dals and many cusines .

 

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Anna-Parabrahm

अन्न-परब्रह्म

सर्वप्रथम नमन माता अन्नपूर्णा के चरणों में
आपकी कृपासे हवन होता हर जठराग्नि में

स्वयंपाकी की अद्भुत प्रतिभा और गुण
रसोई बनाने में जो हो प्रवीण और निपुण

पाक-कला है एक शास्त्र और विज्ञान
षडरस से भरे व्यंजनों की है यह खान

मीठा, खट्टा, खारा, कड़वा, तीखा और कसैला
उबला, भूना, बेक्ड, ग्रिल्ल्ड या हो वह तला

संतुलित भोजन हो स्वादिष्ट और पौष्टिक
फैट, प्रोटीन, कार्ब, मिनरल, विटामिन हों सटीक

सात्विक, राजसिक या तामसिक होता है भोजन
कहते हैं जैसा खाओ अन्न वैसा बनता है मन

शुद्ध-अन्न निर्मल-जल और बनानेवाले का प्रसन्न चित्त
खाने वाले को मिलती तृप्ति और होता वह आनंदित

अन्न है परब्रह्म–इसका कण-कण भरा है ऊर्जा से
अन्नदाता सुखी भवः–कहते हैं सब दिल से

अंजली

Gavar-Kaddu

Ingredients

1/2 kg gavar fali (cluster beans) cut into small pieces
1/4kg Pumpkin (kaddu) cut into pieces
1 Tea spoon ajwain (carom seeds)
1 Table spoon oil
1 Tea spoon rai (mustard seeds)
Pinch of hing
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
1 Tea spoon maharashtrian garam masala
1/2 Tea spoon dhania powder
12 Table spoon gud (jaggery)
1 tea spoon lemon juice
Salt to taste

Process

Heat oil in a pan and add rai and hing .
Add the beans,kaddu, haldi, mirch, salt, masala and dhania powder.
Mix well.
Pour 1/4 cup hot water, cover and keep on low flame.
When the veg is cooked and becomes dry add gud.
Cook for a min and remove from flame.
Serve with roti.

Kundru ki Sabji

Ingredients

250 gm kundru (ivy gourd)
1Table spoon oil
1Tea spoon rai
Pinch of hing
1/2 Tea spoon haldi
1 Tea spoon lal mirch
1 Tea spoon dhania powder or maharshtrian garam masala
Salt to taste
1 Tea spoon grated gud (optional)

Process

Wash and cut the kundru into 4-6 long pieces each
Heat oil and add rai and hing
After the rai crackles add lal mirch and haldi
Immediately add kundru and salt and mix well
Add dhania powder/masala
Cover and cook till it is soft
Toss the veg intermittently
Add gud and remove from flame after 1 min
Serve hot with phulka, paratha or puri.

Drumsticks kadhi

Ingredients

2 cups curd
2 tablespoon besan (chana dal flour)
1 inch adrak (ginger) pounded
1 green chilli chopped
10-15 curry leaves
1 tablespoon desi-ghee
1 teaspoon jeera (cumin seeds)
1/4 teaspoon hing (asafoetida)
1 table spoon hara dhania (coriander) finely chopped
Salt to taste
3 drumsticks

Process

Beat curd and besan.
Add water till required consistency of kadhi.
Add ginger, chilli and curry leaves.
Bring it to boil for3-4 min till the besan is cooked.
Add salt.

For tempering
Heat ghee.
Add jeera and hing.
Pour it on kadhi.
Add hara dhania.

Cut 2 inch long pieces of sahjan phali
Wash and boil in water +1 Tea spoon salt
When it is soft drain the extra water and keep aside
Add it to kadhi and boil for 2 min

Serve hot with rice.

 

Samosa

Ingredients

For cover :
2 Cups maida
1/2 Tea spoon mangrel
Salt to taste
2 Table spoon ghee

For filling :
6-7 Boiled potatoes
1/4 Cup boiled peas (optional)
1 Tea spoon dhania powder
1 Teaspoon garam masala
1/2 Tea spoon lal mirch
1/2 Tea spoon amchur
1 Hari mirch finely chopped
1 Inch adrak grated
3-4 kaju broken into small pieces
Salt to taste

Oil for frying

Process

Mix maida, ghee, salt and mangrel and the knead a hard dough adding warm water
Allow it to set for 15-20 min

In a bowl peel and mash the potatoes
Heat 1 Tea spoon oil and add adrak,  hari mirch and matar
Cover and cook for a min and remove from flame
Add the potatoes, garam masala, dhania powder, lal mirch, kaju, amchur and salt.
MIx it well.
Make 5-6 balls of the dough
Roll out an oblong puri and cut it into half
With a finger apply water on the straight portion fold and seal it to make a cone
Fill sufficient aloo masala and again apply little water on the inner side of cone
Press to make a pieat on the broader side and then press the ends to make a samosa
After all samosas are ready fry them on medium flame till golden in colour
Serve hot with green chutney, Imli ki meethi chutney and tomato sauce

 

Javsachi Chutney

Ingredients

1/2 cup flax seeds (javas)
1/2 cup grated gari (dry coconut)
1/2 tea spoon jeera
1 tea spoon lal mirch
Salt to taste

Process

Dry roast the flax seeds on a low flame till they start spluttering.
Dry roast the gari till the colour changes to light brown.
Allow it to cool.
Mix all ingredients and coarsely grind.
Fill the chutney in a bottle.
It can be used for 8-10 days.

It is very healthy with numerous health benefits!