Palak Patal Bhaji/ पालकाची पातळ भाजी

Paatal Bhaji aka Dal Bhaji is a star dish of Maharashtrian cooking. It is a quintessential part of Maharashtrian thali. We make it on every festival or on every religious occasion. We make it very either Spinach, Meethi (Fenugreek) or even with Colocasia leave (Arvi Patte). I have previously shared my mom’s version of Patal Bhaji made using colocasia (Arvi).

Now sharing my mother in law’s version of Patal Bhaji. She usually makes it with Spinach and pep up with Garlic Tadka. Also, she replaces chana dal with Matar (peas) at times. But I love the crunch of peanut, chana dal in it.

It is again a healthy, nutritious and delicious Bhaji. You can include it in your weekly menu. Especially those who are not fond of spinach can have this Bhaji.

Enjoy it with Phulka/Bhakri or hot steam rice.

All you need is 

Servings: 2

INGREDIENTS:-

1 cup Spinach, chopped

2 tablespoon Chana Dal (split Bengal gram)

2 tablespoon Peanuts

Few pieces of coconut

2 tablespoon or ¼ cup Besan

1 tablespoon Tamarind paste ( imli ki paste)

2 tablespoon Jaggery

1 ½ tsp salt or to taste

FOR TEMPERING:-

3 tablespoon Oil

1 teaspoon Mustard Seeds

¼ teaspoon Asafetida (heeng) or little more

3-4 garlic cloves, crushed

½ teaspoon turmeric

2-3 dry red chillies

1 teaspoon red chilli powder

METHOD:-

1.  Soak chana dal, peanuts and coconut for 2 hours.

2.  In a broad pan boil 1 litre water, add soaked ingredients, chopped Spinach leaves and boil it for 10 minutes or till the Dal is cooked.

3.  Meanwhile in a bowl add Besan, Tamarind Puree and make a batter using little water.

4.  Add this batter to Dal Palak and stir in continuously.

5.  Add salt, mix it and again cook for 4-5 minutes.

6.  FOR TEMPERING:- heat oil in a pan

7.  Add mustard seeds, asafetida, turmeric, garlic and red chilli powder.

8.  Now pour this tempering (tadka) over the cooked Bhaji, mix it well cook for another 2-3 minutes on high flame.

9.  Enjoy it with nice hot steam rice with a generous amount of ghee over it.

look at the picture to know how to serve a thali.

 

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING! :)

Corn Potato Crostini/ Potato Open Toast

This is a modified version of Aloo-Chutney Sandwich. I thought to make it from Baguette. I made an open toast aka crostini. This is a Potato corn Crostini recipe. A very simple recipe we have been making it for years. I have used homemade fresh Coriander Chutney with garlic in it. Tip- Do not use Chutney which has coconut in it. It won’t taste good.

This is a party appetizer. I usually serve it in parties.

So give it a try. All you need is-

(Click the link for video recipe)

INGREDIENTS-                                                SERVINGS- 8 slices

1 boiled potato

¼ cup Boiled Corns

¼ cup sliced Onions

8 cherry tomatoes, sliced

1/8^th tsp salt

1/4^th tsp chat masala

¼ cup mayonnaise

Butter

1 Baguette

2 tbsp Coriander Chutney

4 cheese slices or you can take more

METHOD-

1.    Slice the Baguette. Apply butter over each slice.

2.    Now for the topping. In a bowl mash boiled potatoes.

3.    Add boiled sweet corns, sliced onion and coriander chutney. Mix everything together.

4.    Lastly, add salt and chat masala. Give it a final mix.

5.    Apply this potato topping over each Baguette slice.

6.    Over it spread mayonnaise.

7.    Top it up with slices of tomato and cheese.

8.    Bake these crostini at 200 degree Celsius for 15 minutes.

9.    After 15 minutes crostini’s are ready to serve.

Tip- you can use any cheese of your choice and instead of mayonnaise you can use mint yoghurt.   

 

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING ! :)

Oats-Jowar Chilla (Oats-sorghum Salted Savory Pancake)

Chilla is spiced savory salted pancake. It is a very popular breakfast. It is healthy, nutritious, quick and simple. You can make it with many variations like- Sooji chilla, oats, moong etc. Most popular and tradition chilla is made from besan (Chickpea flour). But to change the taste you can make it with many varieties. I am using Oats flour and Jowar flour (Sorghum Flour). Try this recipe and start your healthy day.

INGREDIENTS-                                       SERVINGS- 6 CHILLA

¼ cup Oats flour

¼ cup Jowar Flour (Sorghum flour)

2 tbsp Besan (Chickpea flour)

½ cup chopped onions

2 Green chilies, chopped

½ cup chopped coriander

½ tsp cumin

½ tsp salt

1 cup Buttermilk

2 tbsp oil/ghee

METHOD-

1.   In a mixing bowl add oats flour, jowar flour, besan and buttermilk. Mix everything and make like Dosa batter. Add little water if required.

2.   Add in chopped onions, chili, coriander, cumin and salt. Mix everything well. Allow this batter to rest for 10 minutes.

3.   Meanwhile, heat a non stick pan or tawa. Sprinkle little oil (only for greasing).

4.   Now pour one ladle of batter and spread it in circular motion like a pancake or dosa.

5.   Drizzle few drops of oil at the edges of chilla.

6.   Allow it to get crispy. Now flip it and cook it from other side as well.

7.   Add little more oil if required.

8.   Make chilla’s out of the entire batter.

9.   Serve it hot with ketchup or Green chutney or Curd.

Variations-

·       You can replace onions with grated Bottle gourd (doodhi/laauki).

·       Instead of oil you can even use ghee.

·       Butter milk is option you can directly add water to make the batter. But add 2 tbsp Curd to enhance the taste.

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward for some new innovative recipes. Thanks for reading. HAPPY COOKING ! :)

Pudina(Mint) and Spring Onion Chutney

Ingredients:-

1 cup Pudina (Mint)

1 green onion

½ cup greens of spring onion, chopped

1 tsp cumin

½ tsp Black salt

¼ tsp Coriander powder

¼ tsp red chili powder

Pinch of asafetida

2 green chilli

¼ cup peanuts

1 tsp sugar

2 tsp lemon juice

Method:-

1.     Wash Pudina and spring onions.

2.     In a blender add all the ingredients.

3.     Blend it into a smooth paste. Add little water as required.

4.     Now take it out in a jar. And store it in refrigerator for a week.

5.     Serve it with Snacks, in thali or with paratha’s or puri.

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward for some new innovative recipes. Thanks for reading. HAPPY COOKING ! :)

Guwar-Aloo Sabzi (Cluster Beans)

Guwar Phali aka Cluster beans is classified as a humble vegetable. Toss it with potatoes and it tastes heavenly. This beans doesn’t require a lot of preparation. It can be prepared within no time. Usually I make Guwar-Aloo Sabzi for tiffin (lunch). Serve it with soft ghee phulkas. 

Ingredients:-

Guwar Phali (Cluster beans), chopped

1 potato, diced

2 tbsp oil

1 tsp mustard seeds

1 tsp cumin

1 tsp ginger garlic paste

½ tsp turmeric

1 tsp red chili powder

¼ cup peanut powder

1 tbsp coriander powder

1 tsp jaggery

1 tsp Goda Masala

Salt to taste

Method:-

1.  Heat oil in a pan add mustard seeds and cumin allow it to crackle.

2.  Then add ginger garlic paste, turmeric, beans and potatoes. Sautee it for 4-5 minutes on medium flame.

3.  Then add all the dry spices and give it a nice mix.

4.  Add little water. Say about half a cup and cover it with lid and allow it to cook for 7-8 minutes on a low flame.

5.  After 7-8 minutes check whether veggies are cooked properly. Now add salt, jaggery and peanut powder.

6.  Mix everything well. Allow it to cook for another 4-5 minutes. And it is ready to serve

7.  [Note- if you want to make gravy add more water to it. The crushed peanut with add thickness to the gravy.]

8.  For tiffin we usually prefer semi dry sabzi’s.

9.  Serving Tip- If you are serving it in Thali then  serve it with- Drumstick Varan (Dal), Rice, Guwar Sabzi, Phulka Roti, Salad and Chutney.