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!!

Kaju Pista Modak | Cashew Pistachio Modak (Sugar Free)

This morning I made Modaks for Ganesh Chaturthi. The last time I made these beauties, I had tried them with the traditional jaggery and coconut filling. This time I wanted to make something different. These modaks are sugar free, as they are made only with dried fruits and nuts, NO ADDED SUGAR!! They came out incredible well and the filling was mellow but delicious.

You may notice that some of the modaks are a deep brown. That's because that are made with a ragi flour covering! Both kinds turned out really well. I will post the Ragi Flour recipe shortly.

Ingredients:
1 cup rice flour
1 tbsp ghee
Warm water as needed

For Filling:
1/4 cup raw pistachios
1/4 cup raw cashews
1/3 cup golden raisins
1 tbsp ghee

Method:

1. Sift the rice flour into a mixing bowl.
2. Add the ghee, and rub into the flour.
3. Now pour the warm water, just a little at a time.
4. Using a wooden spoon bring together the flour and water.
5. Allow this mix to sit for 10 minutes, then using your hands, turn it into a soft but pliable dough.
6. If needed at this stage sprinkle a little extra rice flour or water on the dough to get the correct consistency.
7. Dry roast the pistachios and cashews, the grind them into a fine powder.
8. Pour the ghee into a pan, heat, then add the raisins. Fry on a low heat. The raising will puff up and become soft. Remove from the heat immediately, cool completely.
9. Give the raisins one spin in the food processor.
10. Combine them and any ghee remaining from the frying process to the nut powder.
11. To put the modaks together, divide the flour into 10 balls of equal size.
12. With a little ghee on the palms of your hands, pat one ball flat. Place a level tablespoonful of the fruit and nut mixture in the centre, then bring together the edges. Form a circle. 
13. Place this on a greased steaming tray. Repeat for remaining dough and filling.
14. Steam for 15-17 minutes. Remove and enjoy warm.

Vegan Substitute: Replace the ghee in this recipe with canola or raw sesame oil.

Like this recipe. Tried it. Leave me a comment:) 

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Malvani Aloo-Nutri Nuggets | Potato and Soy Nuggets in Malvani Spices

My Mum makes masalas (Indian Spice Mix) at home.When she visited last year she brought us two bags of Malvani Masala. One was a regular version, one slightly spicier with these amazing red chilies that she had sourced especially for the masala. I have been using the mild version last year. It has the most amazing flavour and I use it in various vegetable dishes. As I am now close to running out of it, I decided to dive into the spicy one. This version is simply divine!! I am loving it!!

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.

Masala Thalipeeth | Mixed Spice Flatbread

Its been really long since I made Thalipeeth at home and I was craving this delicious moist flatbread typical of Maharashtrian kitchens. Several years ago when I was in Pune for a holiday with my parents, I remember strolling down the local market looking for bargains. Hot, tired, and ready for a meal, we ventured into an old-styled eatery that served pure vegetarian food prepared in ghee.

It was just past the local lunch time and the bustle had died down as we entered. We ordered the traditional Thalipeeth which is made with a special flour called Bhajani flour and served with a pat of butter. Occasionally, a vegetable and chutney may accompany this spicy flatbread, and here it did.

At home, I generally make Sabudana (Sago) Thalipeeth, as Bhajani flour is not easy to come by, and I don't have a good mixie. I also like to mix it up and experiment, and make Thalipeeth with other ingredients that I have handy in the pantry.

Ingredients:
11/2 cup atta + more for rolling
1 cup rice, cooked
1/4 tsp zeera (cumin)
1/2 tsp dhania powder (coriander seed powder)
1/4 tsp haldi (turmeric)
1/2 tsp lal mirch (red chili powder)
1/2 tsp chaat masala
Salt to taste
1 tsp oil
Water as needed
Ghee as needed (clarified butter)

Method:

1. Sift the flour, masalas, and salt together in a mixing bowl.
2. Add the rice and oil, rub together with your hands to blend into the flour mix.
3. Use enough water to make a soft dough.
4. Set aside for at least half an hour.
5. Divide the dough into equal parts, each about the size of a lemon, roll into a ball.
6. Place some flour on a work board, flatten one ball of dough onto it.
7. Sprinkle a little flour on the top. 
8. Now using you fingers, rotate the dough as you flatten it further until it is 1/6 " thick.
9. Repeat for all the dough. Heat a griddle. 
10. Reduce heat to medium-high, then place a prepared thalipeeth on it. Cook evenly on each side.
11. Apply ghee on both sides, then place in a warmed tea towel till ready to serve.
12. Repeat for all the thalipeeth.

This version is so yum, I made some extra for snacking on. Cool completely, wrap in wax paper, then foil and store in the refrigerator or freezer. Bring to room temperature or warm before eating. Great as travel food too.

Good to Know:

• Thalipeeth tastes great with a Chutney and Yogurt.
• Here we enjoyed it with Tomato Peanut Chutney: Ver 2.0.

Vegan Substitute: Substitute canola oil for ghee.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2021. All Rights Reserved. Kindly do not reproduce without permission.

Fras Beans Goda Masa | Mildly Spiced French Beans / Green Beans

Simple and quick to prepare, this vegetable preparation is handy when I need to get some food going in a hurry. Green Beans and Goda Masala are a match made in heaven, and a dollop of ghee at the end of the cooking process make them mouthwateringly delicious.

Moongachi Usal | Sprouted Mung Bean Bhaji

Maybe one of the most widely eaten legumes across the world, the Mung Bean is as tasty as it is nutritious. Packed with fibre, calcium, protein, and potassium - this bean makes a wonderful part of a healthy diet. Now sprouted Mung Beans simply pump up all this nutritional content! Indeed, sprouts are rich in protein quality, energy, vitamins A,B,C, and E, minerals, essential fatty acids, and beneficial enzymes.