Matar Paneer Recipe

You go in any North Indian restaurant Matar Paneer is the must served side dish. Paneer gives many options for vegetarians. It can be used in combination with any of the veggies like palak (spinach), peas etc.. and prepared as a side dish for roti/rice. Matar Paneer is the easy option with less effort using Paneer.

Peanut Chutney

Peanut chutney this is the quick way of preparing chutney for dosa/uttapa/idli. I learned this from my mom, whenever she makes instant Uttapa she prepares this chutney for us. This is quick, easy and requires less number of ingredients. You can refer the link for preparing groundnut powder, I have already shred it.

Vaangi Bhaat

Vaangi (brinjal) baath is very famous in Bangalore, I had this first time only in Bangalore. Before we used to prepare only a side dish for roti using Brinjal like "Bharlela vaanga"(Bharva bengan - still I need to upload the recipe for this), "vangyacha bharit", "vangyacha bhaaji" etc.., but never thought it would taste so good when added to rice. I had lots of brinjal lying in my refrigerator and thought of trying this dish but did not have the Vaangi bhaat masala with me. So came up with this version of home made vaangi bhaat masala, it came out really good. You can store this masala for days in your refrigerator.

Kadubu Recipe

Before starting I would like to wish everyone a very "Happy Ugadi". Ugadi/Gudi Padwa is considered to be a start of new year in Hindu culture. So to start a fresh year early in the morning the first thing that we have is "Bevu Bella" which is a mixture of Neem leaves and Jaggery, which signifies that our life is both the combination of joy and sorrow and we should accept it happily.

  At our place my mom usually makes "Puran Poli" on this day which I have already shared the recipe. But since I yet to buy the 'Puran machine' and that requires lots of experience I tried the other version of sweet with same ingredients i.e "Kadubu" which looks like karanjikai / Ghujjia  and is deeply fired but with puran as stuffing inside. 

Katachi Amti

In Maharashtra  any festive meal with puran poli is incomplete without "Katachi Amti". This is a kind of dal which is prepared from split bengal gram which is used for making the Puran poli. We usually use the drained water that is collected after boiling the bengal gram and mix little amount of left over puran to it and use it for making amti which is nothing but a dal in marathi. It has got all the tastes, the sweetness of puran, tamarind tangy taste and chilli powder spicy taste.

Vangyachi Bhaji

This is simple brinjal sabzi with the addition of grated coconut and roasted peanut powder which is usually included in the festive meal. We can prepare this sabzi only with the addition of roasted peanut powder so that it becomes quick.

Puri Bhaji

Puri - Indian flat bread deeply fried made from all purpose flour /wheat flour, along with Bhaji a side dish to accompany is a traditional and must served dish in all the restaurants in India. The only difference is its called with different names based on the region and the side dish, like Puri bhaji, Kurma puri, puri chole and so on. The one that is served in Maharashtrian hotels is the "Puri Bhaji" which has a side dish prepared from authentic potato sabzi which turns to be an awesome combination. 

Methi Dal Recipe

Methi Dal / Fenugreek leaves dal recipe is prepared by adding methi leaves to the dal that we usually prepare as side dish for roti/rice. Dal is rich in protein adding green veggies improves the nutritional value along with the taste of the recipe. We can add any green veggies to dal like methi, spinach, amaranth. This dal can also be a best option for your kids lunch box.

Palak Bhaaji /Spinach stir fry

This version of palak sabzi usually my mom prepares, its very healthy, quick and simplest recipe fully loaded with nutrients. Palak sabzi tastes great when served with hot chapatis.I also give this to my little son along with rice and ghee, when preparing for kids we can reduce the amount of chilli that we are adding. As we are adding moong dal, it will accomplish the protein content that is required in kids diet.

Roasted peanut powder / Shengdanyacha koot

Danyacha koot / roasted ground nut powder is the basic and must element in any of the Maharashtrian dish, you will find it in every house of Maharashtra. We prepare more quantity of this powder and store it, We add it to all most all the side dishes, it enhances the taste of the recipe. Groundnut powder is the key element in some of the dishes like Sabudana Khichdi, shengadanyachi poli (Indian flat bread made out of jaggery and peanut powder as a stuffing). In major quantity, peanuts are used as  dry "shenga chutney" which is served with the side dish for chapati along with curd.  We will see below the procedure for preparing this versatile roasted peanut powder.

Beetroot Koshimbhir

Koshimbhir is the traditional way of preparing a salad in in Maharashtra using roasted groundnut powder, which adds a kick in the taste :) Although the most famous Koshimbhir is kakadi Koshimbhir (prepared using kakadi (cucumber), raw onions and tomatoes ), this is healthy and quick recipe with very less number of ingredients.

Sweet Corn stuffed Paratha

Sweet corn is repository of nutrients and carbohydrates, which can be consumed in the form of soup, salads, side dish and a good option as a diet food. Usually sweet corn paratha is done by crushing the corn and directly adding it to the wheat flour along with the spices. I prepared a sabzi of sweet corn and used it as stuffing in the flour since stuffed parathas are more tastier. But I had to squeeze the water content from the corn so that it would be easier for rolling, that might decrease the nutritional value of the corn.

Broken Wheat Upma

Upma made form broken wheat is one of my favorite; I like it more than rava upma. I remember when we were kids my mom used to prepare this and we used to enjoy it with curd. This is healthier and rich in nutrients as compared with the sooji upma. The procedure for preparation is almost same we can add any veggies of our choice but here we need to add more water so that wheat absorbs it and gets cooked well. I add little tamarind juice and red chilly powder so that the taste is balanced combination of spiciness, salt and tangy taste.

Easy Capsicum Sabzi

We get the more bigger capsicum in a market near by to my house, so I prepare this sabzi once in a week. I add pav bhaji masala which gives a different taste. The procedure is same as I use for preparing mix veg sabzi. We will see below the steps of preparing this dish.

Chocolate Sheera Barfi

My son likes chocolates a lot! he can have it non stop :) so I thought of adding chocolate coating to the usual sheera that we prepare.There is another way where we can directly add the chocolate into sheera while preparing so that the whole sheera turns to chocolate color. This barfi came out well, but the thing is my smart kido licked only the chocolate part and I had to run behind him to make him have Sheera :)