Green Tomato Bhaji–Maharashtrian Cuisine

Green Tomato Bhaji is otherwise called as ‘Hirvya Tomatochi Bhaaji’ .It’s a Maharashtrian vegetable prepared using raw tomatoes. Green/Raw Tomatoes have a different taste than the ripe red ones. I love tomatoes in any form. When it comes to ripe tomatoes,Tomatoes make the base in all my gravy preparations and also spice up some rice dishes. Green tomatoes are something I have not seen in supermarkets here.My friend helped me in getting these tomatoes near her place. Thanks to her a lot for making me try one of the Maharashtrian dish.

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Prep time	Cook time	Serves
15 mins	20 mins	2 persons

 

Cuisine: Indian

Recipe Type: Side dish

Ingredients Green tomatoes -6 no’s Onion chopped -2 no Garlic -5 nos Green chillies - 4 nos Garam masala -1 tsp Water -1 cup Salt –to  taste Cilantro –few sprigs Seasonings Oil- 2 tbsp. Mustard seeds -1 tsp Cumin seeds -1 tsp Hing –pinch

 

Method

1. Core the tomatoes and chop them into roughly 1 inch sized pieces.

2. Heat the oil in a saucepan and add mustard seeds. When the seeds start to pop, reduce the heat; add the asafetida, turmeric and onions and sauté till they turn translucent.

3. Add chopped tomatoes, mix and cook covered for 5 mins. Season with salt and keep the lid on for 3-4 minutes.Check if tomatoes are cooked properly and then turn off the heat.

4. After the tomatoes are completely cooked, add the chili and garam masala. Let cook for another 5-10 minutes, stir in the jaggery.

5. After the heat is turned off, let it sit for a few more minutes before serving. This really helps all the flavors to come together. Add finely chopped coriander and serve hot

Serves with

Peas pulao

Jeera rice

Hot pulkas OR Roti

Notes

Curry leaves can be added just before the tomatoes are added.

Technorati Tags: Maharashtrian recipe,Dry curry recipes.,Green tomato recipes,Green tomato bhaji,Hirvya Tomatochi Bhaji recipes,Indian food recipes,Vitamin recipes.

Sabsige Keerai (Dill/ Suva)Leaves Adai

Adai is a very healthy Indian breakfast dish.It is usually prepared for breakfast and is filling and healthier than dosa. It is a comfort food which is enjoyed by every one of all ages. Adai is a healthy meal in itself. Protein packed and with the use of greens, it becomes like a welcome home food. Easy to make and filling on the tummy. These savory pancakes from South India are a fun way of eating your lentils along with all the possible veggiesSabsige Keerai/Dill Leaves is a type of greens and good for health. It’s also called Sabakki Soppu in Kannada. The aroma of the leaves are awesome.Fruits and vegetables are part of our daily diet and of course, they are the main sources of nutrients needed for our body. Especially, green leaves like spinach, dill, etc. Below is the recipe of Dill Leaves Adai which is very easy. Just try it and enjoy eating!

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Prep time	Cook time	Serves
15 mins	30 mins	2 persons

 

Cuisine: Indian

Recipe Type: Breakfast

Ingredients Toor dal -1 cup Raw rice -1 cup Channa dal -1/2 cup Urad dal -1/4 cup Red chilies -4 Curry leaves little Ginger –small piece Onions -2 no Hing –pinch Dill leaves -1 bunch

 

Method

1. Soak all the above ingredients for 3 to 4 hours (dals, rice and red chilies).Drain water and add salt, onion, ginger, hing, curry leaves.Grind it into course paste with little water

2. Batter should be thick than the normal dosa batter, add dill leaves and give a stir. Grind all the items except oil in a mixer and keep aside for 15 minutes. Heat a nonstick tava, apply oil and wipe it with a kitchen towel. Take a ladleful of batter and make dosa as you make the normal dosas.Flip the dosa and serve hot.

Served with

Curry leaves chutney powder

Sambar

Vegetable Kurma

Notes

Wash and soak the rice and tuvar dal for 3-4 hrs if raw rice is used.  If par boiled rice is used, soak for minimum 5-8 hours.You can add Green chillies instead of red chillies

 

Technorati Tags: Dill leaves recipes,Dill leaves adai recipe,How to cook dill eaves adai,Karnataka recipes,Indian food recipes,South indian foor recipes,Dal recipes,Greens recipes,Healthy recipes.

 

Zucchini Sabzi(Dry curry)

Zucchini is my son's favorite vegetable, so I will make sabzi with it. This zucchini palya or sabzi needs very minimal ingredients & yet tastes great. It goes well with both rice and roti (Indian flat bread). Zucchini is used in almost everything from breakfast to dinner. It is a summer squash vegetable which is very easy to work with. The most easy way to work with zucchini is sautéing with some seasoning. Actually I have posted Zucchini thogayal previously.This recipe is a quickest approach to fix your lunch or dinner served with bread. Zucchini is sautéed with onions and tomatoes, then added Indian spices for flavoring.

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Prep time	Cook time	Serves
10 mins	15 mins	3 persons

 

Cuisine: Indian

Recipe Type: Festival foods

 

Ingredients Zucchini – ½ kg Oil -2 tbsp. Mustard seeds -1/2 tsp Jeera seeds -1/2 tsp Curry leaves –few sprigs Onion -1 no Tomato -1 no Turmeric powder -1/4 tsp Coriander powder -1 tsp Red chili powder -1 tsp Salt - to taste

 

Method

1. Dice the zucchini & keep them aside. 

2. Heat oil in a broad pan. When oil is hot, throw in the mustard & cumin seeds.

3. When seeds crackle, add the diced zucchini & mix gently. Heat ghee on a preheated sauce pan. Add onions and sauté until it turns brown.

4. Add tomatoes, coriander powder, turmeric powder, red chili powder & mix well.

5. Cook the zucchini covered for about 7-10 mins. Keep stirring in between.

6. Once the zucchini is soft, turn off the heat.

Served with

Drumstick kulambu, Plain rice or roti.

Notes

I did not add any other flavors to this sabzi. If you like, you could add garlic for a different flavor.

Technorati Tags: Zucchini sabzi,Zucchini recipes,Side dish for roti,Side dish for rice,Indian food recipes

Kabuli Channa (Garbanzo Beans) Kachori

Kachori is one of the popular breads here in India, which is stuffed fried bread. Kachori is a famous street snack as well as mark a prominent presence in festive menu too. it tastes too delicious with other curries like Peas-potatoes curry or cauliflower-potato- curry. Channa kachori is different from Khasta kachori .It is fillied with Kabuli channa and potatoes. It is a delicious and spicy Indian snack, perfect for breakfast, appetizer or tea time snack. It is like a pastry filled with moong dal and spices, very easy to make comfort food. It is also a kid’s friendly snack.

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Prep time	Cook time	Serves
30 mins	10 mins	8 breads

 

Cuisine: North Indian

Recipe Type: Snacks

 

For the outer layer Maida -2 cups Salt –to taste Oil -2 tbsp. Water -1/2 cup For the Filling Kabuli channa -1 cup cooked Potatoes -1 no Coconut -3 tbsp. Cumin seeds -1 tsp Ginger garlic paste -1 tbsp. Green chilies -2 no’s Red chili powder -1 tsp Coriander powder -1 tsp  Turmeric powder -1/4 tsp Garam masala powder -1 tsp Amchur powder -1 tsp Salt – to taste Cilantro –few sprigs

Method

1. Soak Kabuli channa for 6-8 hrs. Grind it to a semi dry paste without adding water or a little bit to ease grinding. Cover the dough and let it rest for 20-30 minutes. Add 1 tsp of salt & 1 tbsp. of oil/clarified butter in flour and mix it in whole flour to form crumbling mixture. Add water as needed to form smooth dough.

2. Heat ghee in a pan. Add cumin seeds and again. When they start sizzle, put asafetida, green chillies, ginger and garlic paste, coriander powder, cumin powder, amchur, red chilli powder, and garam masala powder.

3. Now add the ground channa mixture and a bit of salt, mix well and fry for 7-10 minutes. Turn off the flame and let the mixture cool off. Fill one tsp of filling at the center and start enveloping from all sides/ edges to form a dumpling sort of structure, remove extra dough and seal the opening with pinch.

4. Flatten and press with your palms very carefully so that filling doesn’t spill out with sealed opening. Repeat these steps for the rest of the dough. Heat oil in a frying pan on low-medium heat. Add the kachoris and fry them until golden-brown on both sides.

Served with

Coriander –mint chutney

Any curry, Dum aloo

Imli (tamarind),chutney, Tomato sauce

Notes

Put in kachori to the pan (ensure fry one by one or only two together, overcrowding may not cook them thoroughly).

Heat oil for deep frying. Deep fry on low flame. Once a side turns golden brown, flip to brown other side too.

Check out the more delicious recipes from us Culinary Hoppers

Vani’s Aloo Pyaz Kachori

Piyali’s Green Peas Kachori 

Swati’s Sattu Ki Kachori 

Padma’s Dry Fruit Kachori 

Subha’s Khasta Kachori 

Jayashree’s Khasta Kachori

Anu’s Whole Mung Baked Kachori

Parvathy’s Tuvar Lilva Kachori

 

Technorati Tags: KAchori recipes,Garbanzo beans recipes,KAbuli channa recipes,North indian cooking recipes,Rajasthani recipes,Kids recipes,Indian food recipes,HEalthy food recipes..