Magnificent Maharashtrian Meals and More!

Cucumber Salad 3 (Raita)

2009-06-23T10:09:00.007-04:00

Ingredients:
4-5 small pickling cucumbers or 1 english cucumber
1/4 cup chopped peanuts (optional)
2 tsp ghee for tempering
1/4 tsp cumin seeds
2-3 green chilies
salt to taste
1 tsp sugar
1 cup plain yogurt
handful fresh coriander leaves (cilantro leaves) chopped finely

Recipe:
Chop cucumber fine or grate them (squeeze water out and use it to drink or apply it to face...it has cooling effect on body)
Add yogurt, salt, sugar, peanut powder(optional) and mix well.
Prepare ghee tempering with cumin seeds and chilies.
Add it to mixture and mix well.
Add chopped cilantro.
Serve as a side dish with chapaties, naan or thick rotis (bhakari) or pita bread.

Note:
1) I use the same recipe for cucumbers but don't squeeze water out and don't add peanut powder.
2) I use the same recipe for roasted green bell pepper. Roast peppers directly on top of stove or in the oven and let them cool. Then remove skin, seeds and the stem and chop them into small pieces.
3) I use the same recipe for red pumpkin.
4) I use this raita as a dip with pita bread. I roast pita bread (Toufayan) on top of stove (using cake cooling rack). I use tongs and keep turning the bread until it puffs up and then open it and apply 1 tsp ghee on it. I serve this immediately.

Palak Malai Tofu

2008-10-02T18:32:00.007-04:00

Ingredients:
2 tsp canola or peanut oil
4 oz. firm tofu cut into 1/2" cubes
1 cup frozen chopped spinach (palak) leaves (thaw and squeeze water out) or use 1 cup cooked fresh spinach

1 medium onion chopped fine

1 medium tomato chopped fine

1/2 tsp cumin seeds

1 tsp coriander powder

1 tsp chili powder

1/4 cup water
handful almonds
1/4 cup non-fat milk

For Marinade:
1/4 tsp fresh ginger paste
1 green chili paste (optional) add more or add less depending on your taste
handful cilantro leaves chopped fine
4 Tsp non-fat plain yogurt
salt to taste
pinch of sugar

Recipe:
Mix all the ingredients for marinade.
Add tofu pieces into marinade and keep in refrigerator for 2-3 hours.
Grind almonds in milk and set aside.
Heat oil in a flat non stick pan.

Add cumin seeds and let them get lightly brown.
Add chopped onion and cook it well.

Add chopped tomato, spinach and cook it well.

Transfer onion, tomato and spinach to a blender and blend it coarsely and return it back to the non-stick pan.

Add coriander powder and chili powder.

Add 1/4 cup water.

Add marinated tofu along with marinade and cook until all the water is absorbed.
Add almond paste and stir well.
Serve as a side dish.

Note:
1) I use the same recipe for green peas. Don't puree them in blender.
2) I use Toufayan pita bread. I roast pita bread on top of stove (using cake cooling rack). I use tongs and keep turning the bread until it puffs up and then open it and apply 1 tsp ghee on it. I serve this immediately.

Butternut Squash Bhaji

2008-10-02T17:42:00.007-04:00

Ingredients:
1 small butternut squash.
3-4 tsp canola or peanut oil
1/4 tsp black mustard seeds
1/4 tsp turmeric powder
1/8 tsp hing powder
1 tsp chili powder
1 tsp methi seeds
2-3 green chilies cut into 1/2" pieces (optional)
salt to taste
1-2 tsp gud (Indian brown sugar) - this recipe might need more gud if squash is not sweet
If you cannot find gud, use brown sugar
handful fresh coriander leaves (cilantro leaves) chopped finely
2-3 tsp fresh grated coconut

Recipe:
Peel butternut squash, and remove seeds.
Cut squash into 1"x 1" pieces.
Cook squash in microwave for 3-4 minutes or in pressure cooker.
Prepare oil tempering with mustard seeds, and methi seeds. Let methi seeds get lightly brown and then add hing powder, turmeric.
Add green chilies.
Add cooked squash.
Add gud, salt, chili powder and 1/4 cup water.
Cook for 5 minutes until water evaporates.
Add chopped cilantro, fresh coconut and mix well.
Serve with chapaties or thick rotis (bhakari) or pita bread.

Note:
1) I use the same recipe for red pumpkin also.

Butternut Squash Salad 1

2008-10-02T12:24:00.008-04:00

Ingredients:
1 small butternut squash
1/4 cup chopped peanuts (optional)
2 tsp ghee for tempering
1/4 tsp cumin seeds
2-3 green chilies
salt to taste
1 tsp sugar
1 cup plain yogurt
handful fresh coriander leaves (cilantro leaves) chopped finely

Recipe:
Peel butternut squash, and remove seeds.
Cut squash into 1"x 1" pieces.
Cook squash in microwave for 5 minutes or in pressure cooker.
Mash it with a fork.
Add yogurt, salt, sugar, peanut powder(optional) and mix well.
Prepare ghee tempering with cumin seeds and chilies.
Add it to squash and mix well.
Add chopped cilantro.
Serve with chapaties or thick rotis (bhakari) or pita bread.

Note:
1) I use the same recipe for red pumpkin.
2) I use the same recipe for roasted green bell pepper. Roast peppers directly on top of stove or in the oven and let them cool. Then remove skin, seeds and the stem and chop them into small pieces.
2) I use Toufayan pita bread. I roast pita bread on top of stove (using cake cooling rack). I use tongs and keep turning the bread until it puffs up and then open it and apply 1 tsp ghee on it. I serve this immediately.

Eggplant Salad 2

2008-10-02T12:04:00.010-04:00

Ingredients:
1 large or 2 medium eggplants
1 large onion chopped fine (optional)
1/4 cup chopped peanuts (optional)
2 tsp canola oil or peanut oil
1/4 tsp black mustard seeds
1/8 tsp hing powder (asafoetida)
2-3 green chilies
1 tsp chilli powder (cheaper in Indian store) - optional
salt to taste
1/4 tsp sugar
1/2 cup plain yogurt.
handful fresh coriander leaves (cilantro leaves) chopped finely

Recipe:
Wash eggplant, dry it and rub few drops of oil on it.
Roast eggplant on top of the stove directly (I use cake cooling rack). Keep it turning until cooked from all sides. Let it cool on a plate. It will give out liquid. Discard the liquid and peel the skin.
Mash the eggplant with a fork.
Add yogurt, salt, sugar, onion (optional), peanut powder(optional) and mix well.
Prepare oil tempering with black mustard seeds, hing powder and chilies.
Add it to eggplant and mix well.
Add chopped cilantro.
Serve with chapaties or thick rotis (bhakari) or pita bread.
I use Toufayan pita bread. I roast pita bread on top of stove (using cake cooling rack). I use tongs and keep turning the bread until it puffs up and then open it and apply 1 tsp ghee on it. Serve it immediately.

Note:
1) Use as a side dish or serve as a dip for an appetizer.

Eggplant Salad 1

2008-10-02T11:25:00.007-04:00

Ingredients:
1 large or 2 medium eggplants
1 large onion chopped fine
3-4 tsp canola oil or peanut oil
1/4 tsp black mustard seeds
1/8 tsp hing powder (asafoetida) or 3 large cloves of garlic cut lengthwise
1/2 tsp turmeric powder (cheaper in Indian store)
2-3 green chilies
1 tsp chilli powder (cheaper in Indian store) - optional
salt to taste
1/4 tsp sugar
1-2 tsp lemon juice
handful fresh coriander leaves (cilantro leaves) chopped finely

Recipe:
Wash eggplant, dry it and rub few drops of oil on it.
Roast eggplant on top of the stove directly (I use cake cooling rack). Keep it turning until cooked from all sides. Let it cool on a plate. It will give out liquid. Discard the liquid and peel the skin.
Mash the eggplant with a fork.
Prepare oil tempering
Add hing powder or garlic.
Add turmeric powder and chilies.
Add chopped onions and cook well.
Add mashed eggplant.
Add chilli powder.
Add salt, sugar and lemon juice.
Mix well and cook over medium-high heat for 2 minutes.
Add chopped cilantro.
Serve with chapaties or thick rotis (bhakari) or pita bread.
I use Toufayan pita bread. I roast pita bread on top of stove (using cake cooling rack). I use tongs and keep turning the bread until it puffs up and then open it and apply 1 tsp ghee on it. Serve it immediately.

Note:
1) Use as a side dish or serve as a dip for an appetizer.

Potato Bhaji (vegetable) 1

2008-09-25T17:12:00.004-04:00

Ingredients:

3-4 medium potatoes
2 green chili peppers chopped
7-8 curry leaves
1/2 tsp grated ginger root
4 tsp canola or peanut oil
1/4 tsp black mustard seeds
1/4 tsp turmeric powder
1/8 tsp hing powder
1/2 tsp sugar
salt to taste
handful cilantro leaves chopped fine
3 Tsp freshly grated coconut (optional)

Recipe:
Boil potatoes and peel them. Cut them into 1"x1" pieces.
Add salt, sugar, chili paste and ginger and mix well.
Prepare oil tempering and add hing powder.
Add curry leaves and potatoes and stir well.
Add chopped cilantro leaves.
Add fresh coconut and serve.

Note:
1) Use as a side dish.

Whole wheat pasta and tofu with pesto sauce

2008-09-18T22:06:00.009-04:00

Ingredients:
1/2 cup whole wheat pasta like ziti, farfalle
2 oz. tofu cubed and fried in non stick pan with few drops of olive oil
1 cup green bell pepper cut lengthwise
2 tsp olive oil for bell peppers
2 Tsp pesto sauce (handful basil leaves, 4-5 almonds, olive oil, tsp Parmesan cheese )
1/4 cup milk any kind - I use 1% milk
salt to taste
1/2 tsp red chilli flakes

Recipe:
Cook pasta, saute tofu and set aside.
Heat oil in a non-stick pan and add garlic (optional). Add cut bell pepper and saute until it gets cooked. Add peso sauce, milk and mix well. Add tofu and pasta. Add salt and chili flakes. Mix well and cook for a minute or two until milk is absorbed in pasta and tofu.
Add 1 tsp fresh Parmesan cheese on top (optional).
Add 1 Tsp sliced almonds on top to add texture (optional).
Serve immediately.

Note:
Substitute green bell peppers with mixture of multi colored bell peppers, or broccoli, or carrots and peas.
Substitute pasta of your choice
Add 2 Tsp of Louisiana hot sauce while serving (optional)

Methi Malai Tofu

2008-09-10T15:45:00.021-04:00

Ingredients:
2 tsp canola oil (optional)
4 oz. firm tofu cut into 1/2" cubes
1/4 cup frozen chopped Methi leaves (thaw and squeeze water out)
handful cashew nuts
1/4 cup non-fat milk

For Marinade:
1/4 tsp fresh garlic paste
1/4 tsp fresh ginger paste
1 green chili paste (optional) add more or add less depending on your taste
handful cilantro leaves chopped fine
1/4 cup non-fat plain yogurt
salt to taste
pinch of sugar

Recipe:
Mix all the ingredients for marinade.
Add tofu pieces into marinade and keep in refrigerator for 2-3 hours.
Grind cashew nuts in milk and set aside.
Heat oil (or 2 tsp water) in a flat non stick pan.
Add Methi in it and cook it for a couple of minutes.
Add marinated tofu along with marinade and cook until all the liquid is absorbed.
Add cashew paste and stir well until tofu gets coated well.
Serve as a side dish.

Note:Methi, also called as Fenugreek, can be found in Indian stores. If you are using fresh Methi leaves in this recipe, wash and pluck leaves and discard the stems. Wash the leaves thoroughly in water as fresh methi may have sand in it. Squeeze the leaves to remove excess water and chop them finely.

Delicious Kohlrabi

2008-09-03T07:34:00.028-04:00

Ingredients:
2-3 medium size kohlrabi
0.25 tsp black mustard seeds
0.12 (1/8) tsp hing powder (asafoetida)
0.50 tsp turmeric powder (cheaper in Indian store)
0.50 tsp chilli powder (cheaper in Indian store)
2 tsp canola oil or peanut oil
salt to taste
0.50 tsp sugar
handful fresh coriander leaves (cilantro leaves) chopped finely

Recipe:
Wash and peel kohlrabi and cut into 1" x 1/4" x 1/4" pieces.
Prepare oil tempering
Add kohlrabi and 1/8 cup water.
Add salt, sugar and chilli powder.
Cover and cook over medium-high heat until tender.
Add chopped cilantro.
Serve with chapaties or rice.

Prepare Ghee (Clarified Butter)

2008-09-03T05:25:00.008-04:00

Recipe:
In a tall stainless steel pan add 4 sticks of unsalted sweet cream butter.
Heat the pan to med high heat. Let the butter cook until it starts looking clear and it will have light brown sediment at the bottom. It will have a nutty flavor.
Remove from the heat and let it cool a little. Strain and store it in a glass jar (I use peanut's empty glass bottles after washing them) and refrigerate.
Whenever needed, warm it in microwave and take out a small amount enough for a week at a time. Wait until it thickens before returning back to the refrigerator.
If you leave it out of refrigerator it will start smelling bad after a few days.

Basic Ghee Tempering

2008-09-03T05:23:00.007-04:00

Recipe:
Heat butter warmer (or a small pan) on a med. high heat. Add 1 tsp ghee.
Add 0.25 tsp cumin seeds. Let them get brown (they should get cooked).
Add chillies and remove from the heat.
Add to the food while hot.

Basic Oil Tempering

2008-09-03T05:19:00.011-04:00

Recipe:
Heat 2 tsp oil in a pan on a med high heat.
Add black mustard seeds and when they pop, remove from the heat (when mustard seed pop, oil is of correct heat so it will get mixed with the food properly and will not float on the top).
Add turmeric powder and hing powder.
Add immediately to the food you are making.

Note:
I don't use hing powder when I add onions and/or garlic to the tempering as hing powder has a very strong and pungent smell.

Cucumber Salad 2

2008-09-03T04:36:00.017-04:00

Ingredients:
1 English cucumber or 2-3 pickling cucumbers (or use any cucumber with tender seeds)
0.25 cup mung dal - soak in water for 2 hours - discard water once soaked
1 Jalapeno pepper or 2-3 chillies (like Fingerhot peppers) chopped into 0.25" pieces
handful fresh coriander leaves (cilantro leaves) finely chopped
2 tsp oil for tempering
1/4 tsp black mustard seeds
1/8 tsp hing powder
1/4 tsp cumin seeds
1/2 tsp urad dal *(black lentils) - optional
1/2 tsp sugar
2 tsp lemon juice
salt to taste

Recipe:
Wash and peel cucumbers. Chop them coarsely or grate them coarsely.
Squeeze out water (you could drink the water or apply it to your face as a mask).
Add mung dal.
Add salt, sugar, lemon juice to your taste.
Add chopped fresh cilantro.
Heat ghee for ghee tempering
Add cumin seeds and black lentils (urad dal) and let it get lightly brown. Add black mustard seeds, and hing powder. Add this to cucumbers.
Mix well and serve right away.

Note:
*dal - split legume
Buy most of the spices and dals in Indian stores. I store my spices in glass jars in the freezer. It is best to use legumes and dals within 4-6 months but when I purchase them in bulk and need to store them outside the refrigerator, I add 1 tsp of boric acid to them and mix well. I always wash them 3 times before using them in cooking.

You could substitute cucumbers with
1) finely grated carrots
2) tomatoes
3) 4 med. tomatoes + 1 small onion
4) radishes
5) cabbage - chopped finely
6) cauliflower - chopped finely
7) iceberg lettuce (half head) and spring onions (4-6 stalks)
8) mix two or many from - cucumbers, tomatoes, radishes, carrots, onions, iceberg lettuce, spring onions, cauliflower, cabbage

I also serve these salads with sandwiches instead of potato chips or french fries.

Cucumber Salad 1

2008-09-02T17:33:00.025-04:00

Ingredients:
1 English cucumber or 2-3 pickling cucumbers (or use any cucumber with tender seeds)
0.25 cup unsalted roasted peanuts ground coarsely or chopped finely
1 Jalapeno pepper or 2-3 chillies (like Fingerhot peppers) chopped into 0.25" pieces
handful fresh coriander leaves (cilantro leaves) finely chopped
1 tsp ghee for tempering (ghee is clarified cooked butter)
0.25 tsp cumin seeds
0.5 tsp sugar (to taste)
2 tsp lemon juice
salt to taste

Recipe:
Wash and peel cucumbers. Chop them coarsely or grate them coarsely.
Squeeze out water (you could drink the water or apply it to your face as a mask).
Add chopped peanuts.
Add salt, sugar, lemon juice to your taste.
Add chopped fresh cilantro.
Heat ghee for ghee tempering .
Add chilies to ghee tempering and add to grated cucumbers.
Mix well and serve right away as a side dish (salads should be crisp to taste).

Note:
You could substitute cucumbers with
1) finely grated carrots
2) tomatoes
3) 4 med. tomatoes + 1 small onion
4) radishes
5) cabbage - chopped finely
6) cauliflower - chopped finely
7) iceberg lettuce (half head) and spring onions (4-6 stalks)
8) mix two or many from - cucumbers, tomatoes, radishes, carrots, onions, iceberg lettuce, spring onions, cauliflower, cabbage

I also serve these salads with sandwiches instead of potato chips or french fries.