Winter is here and so is the smell of fresh Methi leaves in Indian Stores. Methi malai mutter is a mild, creamy north Indian curry recipe that combines the slight bitter taste of methi leaves with sweet peas and cream.
5 different tastes in one bite! It’s a culinary master piece!
I have always told people who asked me about my favorite vegetables that I love Karlyachi Bhaji and especially the way my mom makes it. The surprise on their face made me feel proud for earning brownie points for being a good kid who eats all vegetables, including bitter gourd.
Last time when I travelled to India, Cathay Pacific served bhindi masala for lunch. In my humble opinion, if people don’t know how to make bhindi that should just refrain from it. As soon as I reached home, the first thing I asked my mom to make was “भरली भेंडी / bharali bhendi”. It’s called “bharali” because it’s stuffed with masala. Disclaimer – This recipe is not same as Punjabi Bhendi Masala. This is truly a Maharashtrian version and if you ask me it’s the best version 🙂 [purerecipe] [box type=ok]It is a good source of Protein, Riboflavin, Niacin, Phosphorus, Potassium, Zinc and Copper,…
Indo-Chinese cuisine is like American-Italian which you can get only outside China and only in India! It’s that unique. A perfect blend of Chinese ingredients and Indian spices so made to order! Here is one of such classic recipes – Vegetarian Manchurian. Here is the recipe by one of the most renowned chefs – Chef Nilesh Limaye. Hope you will enjoy it.
Eggplants in Creamy Sauce loaded with Healthy Fats! I have adapted my mom’s recipe of “bharli vangi” (भरली वांगी) to make it super simple and extremely delicious. The one thing I like about eggplant is it’s readily available in all grocery stores and this curry does not need any special ingredients. It’s super easy and super delicious. Ingredients 5-6 medium sized eggplants 2-3 small potatoes (optional) For masala – 1 tb spoon cumin-coriander powder 2.5 tb spoon peanut powder (दाण्याचे कूट) 1 tsp kala masala (गोडा मसाला) 1 tb spoon shredded coconut 1/2 tsp red chili powder 1/2 tsp sesame seeds…
Spinach goodness with Garlic tadka in one pot dish This is yet another Maharashtrian classic recipe. Spinach cooked with buttermilk and besan (chick pea flour), ginger and green chilis, chana daal and peanuts for added crunch; topped with garlic tadka; you cannot go wrong with this one. I enjoy it with rice, bhakri or even like soup. It’s quick and delicious. Ingredients a bunch of spinach – washed and chopped 1-2 tea spoon grated ginger 1/2 cup yogurt or buttermilk 4-5 tea spoons besan (chana daal flour) 3-4 tea spoon chana dal 3-4 tb spoon peanuts (ground nuts) 4-5…
Usal is a very common main dish in Maharashtrian homes and especially useful when you don’t have a full pantry. It contains any sprouted grains such as moong, kale chane or Chavali (black eyed peas) mixed together with sautéed onions, tomatoes, ginger and garlic. The special Maharashtrian touch comes from Goda masala + grated coconut and a bit of jaggery. This recipe can be used for any grains or combination. The other day I didn’t have enough moong or kale chane so I mixed them and it turned out just perfect! You need to soak moong and kale chane overnight…
Quick and Easy with flavors you don’t want to miss! Urad daal and curry leaves are very prominent in South Indian preparation. The two ingredients add distinct aromas making any dish instantly tempting. [purerecipe] Tip – The subji tastes better if potatoes become slightly crispy. Once potatoes become tender, remove the cover and let them cook further for a two – three minutes. This way potatoes don’t become soggy.
My heart jumps out when I see fresh green peas in farmer’s market. These are now in season, during winters and this hot, juicy, spicy curry made with Green peas is best served with some hot bread – makes a soul-warming meal for any cold winter nights.
Pav bhaji is my weak point. It tastes best when you have it at a road-side place or not-so-healthy place It was a long time since I made it so when we invited Kandy for dinner, pav bhaji was our first choice. He loved it. This is how I made it. [purerecipe]