Til ke Laddu | Sesame Seeds Laddoo

Its Ganesh Chaturthi and I have been cooking up some yummy celebratory dishes. This year I made Til ke Laddu | Sesame Seeds Laddoo for the first day of Ganesh Chaturthi. Followed it up with Mumra Chikki, Amimi Kozukottai, and today I have made Dal Pitha. However, I have been slow to post all the yummy dishes that I have been cooking up for this festival season. In fact its been many days since I wrote a post at all. Last month was quite busy and while I made some great dishes and took the photos, I just could not find the time time to sit and get the writing done.

Puran Poli | Flatbread with Cardamom Infused Sweet Lentil Filling

The first time I heard of Puran Poli was as a kid visiting a friend's home in Bombay! It was coming up to Holi and we had just popped in after an afternoon of skating. The home was replete with the aroma of ghee and cardamom and there was much bustle in the kitchen. On the dining table were large plates piled high with what looked liked parathas. But these parathas were sweetly fragrant, incredibly soft, and oozing with butter fat!!

Moongphali ki Chatni | Peanut Chutney

Not all chutneys are made equal and peanut chutneys hold a special place the Indian kitchen. To begin with there are just so many ways of preparing them. Then there are the many textures, the flavours, the combinations, the dry chutneys which can stay pretty much forever if refrigerated properly and the wet versions that disappear before the meal is over!! I could just go on.

Moth Usal | Sprouted Dew Bean Curry

Moth Usal is a classic Maharashtrian dish. There are many ways of preparing usal and every family has its own unique twist to the recipe. Sometimes the usal and its curry are prepared separately and mixed only at the time the dish is served. Some like peanuts in the sprouts, and the amount of chilies in the recipe vary from negligible to fiery!! Some like only green chilies in this recipe and others swear by red chili powder. The common factor is the goda masala (though the version with kolhapuri masala is popular too), onions, and the sprouts!!

Katachi Amti | Chana Dal Amti | Spicy Split Bengal Gram Soup

Katachi Amti  is the famous spicy lentil accompaniment for Puran Poli. The combination is a festive treat and this year I had made both for Holi. And as today is the first day of the Navratris, Ugadi, and Gudi Padwa, Katachi Amti with Puran Poli would make the perfect meal. This version of Amti is a little different from those I have made previously. This time I chose to make the masala for the Amti with raw spices. I brought together the Khara | Saabot Masalas | Whole Spices and ground them without dry roasting them first. This lent a very fresh and mellow taste to the Amti. The aroma was also very delicate and went beautifully with the cardamom and sweetness of the Puran Poli.

Khatta Meeta Karela | Sweet Sour Bitter Gourd and Onion Fry

Last weekend we were finally able to make that long awaited trip to the local farm. The weather was perfect - warm with a cool breeze. The sun was out and as we reached early, there were very few people on the farm. Wonderful!! In our part of the world its the season for herbs and all sorts of gourds. I hit the bitter gourd patch first, then the bottle gourd, and then finally the snake gourd!! I was also able to get some fabulous basil and Anaheim and Mariachi peppers!!

Tomatoes, eggplant, green peppers, and jalapenos come next, and I am really looking forward to a good harvest!! In the meanwhile, I have been busy preparing some delicious recipes with the gourds!! Here is a bitter gourd recipe we love and I like to make wherever I get farm fresh and tender bitter gourd. Its a wonderful combination of of the sweet, sour, spicy, and bitter flavours!!

Ingredients:
4 karela (bittergourd)
1 large onion, chopped fine
1 tbsp oil
1/2 tsp gur (jaggery)
1/2 tsp lal mirch (red chili powder)
1/2 tsp haldi (turmeric)
1/2 tsp rai (mustard seeds)
Salt to taste
1/8 tsp hing (asafoetida)
2 tbsp of lemon juice (or to taste)

Method:

1. Peel, seed, and dice the bitter gourd. Sprinkle with a half teaspoon of salt and set aside for 10 minutes.
2. Heat oil in a pan. Add the mustard seeds, asafoetida, and turmeric.
3. Add the onions and fry on a gentle heat until the onions are transparent and and soft.
4. Wash the bitter gourd, squeeze away any water, then add to the pan. 
5. Sprinkle with the red chili powder. Stir well, cover and cook until the bitter gourd is soft and well done.
6. If needed add a couple of tablespoons of water to the vegetable.
7. Stir in the jaggery and slat to taste. Turn off the heat.
8. Serve warm after stirring in a couple of tablespoons of lemon juice.

Good to know:

• Add the lime juice to taste just before serving.
• This vegetable stays well in the refrigerator for up to a week. If preparing to eat at a later date, do not add the lemon juice you have warmed the dish and it is ready to serve.

Vegan Recipe

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Delicious Dal Dhokli

Chilly temperatures always call for especially delicious treats and comfort foods. And last week, while it was snowing like no tomorrow, I decided to treat us to some hearty Dal Dhokli. While Dal Dhokli is basically a Gujarati dish, similar dishes are made in Rajasthan, Bihar, and Uttar Pradesh too. The seasoning in the various versions differs, and I will blog other version @ Annarasa too!! Dal Dhokli was particularly popular in Mumbai where I spent part of my childhood.

Tamatar Moongphali Pachidi | Tomato Peanut Chutney: Version 1.0

Few days back I made rava idli at home. It was a real treat. My desi mixer-grinder stopped working a few months back and I have not been able to make any of our favourites including idli, dosa, uttapa, chutney since. Having sworn off buying another blender until I find something that is truly heavy duty and will fulfill the needs of a desi kitchen, I am stuck with pursuing recipes that require at the most a dry grinder!! Finding one to do replace the conked machine is no easy task. Any one with any suggestion, do leave a note in the comments section - I will truly appreciate any input in this matter :)

Til Gur | Crunchy Sweet Black Sesame Diamonds

The change in seasons has always been a cause for celebration amongst peoples across the world. For Indians, one of the most auspicious days on the monthly calendar is marked by Sankranti - the day on which the sun moves from one sign of the zodiac to the other. Of all such days, it it the day of Makar Sankranti that is believed to be the most holy. This is because it is on this day that the sun returns to the Northern Hemisphere thereby marking the end of a long cold winter and the return of spring.