Tuesday, 30 July 2013

Apricot Preserve

The other day I went grocery shopping at one of the local shops near my house, and saw dried apricots! I have always been a fan of apricots and I wanted to try these dried fruit. I picked up a 250 gm packet and on my way back home was thinking what to make out of these fruits. My 3 y.o daughter has recently started eating lot of jams and preserves. So what better than turning these golden beauties into a preserve!!
Here goes my recipe.

All you need is 1 cup of sugar, 1 inch cinammon stick, 1 star anise, and a pinch of salt, 3 cups of water.

Soak the apricots in 3 cups of water for 8-10 hrs. You could soak it overnight
Next morning, Finely chop the apricots in a food processor or with a knife. Place the apricots in a thick bottom pan. Add sugar, water, cinammon and star anise. Cook on seam for about an hour. Keep stirring ocassionally till the mixture thickens.
Ladle into a clean glass jar or an airtight container. Can be stored in refrigerator for upto a month.
 Enjoy the preseve with a slice of toasted bread and butter!

Wednesday, 24 July 2013

Kothimbir Vadi

Yet another famous Maharashtrian finger food, "Kothimbir Vadi" (Coriander fritters) Kothimbir is marathi word for coriander leaves. This snack is easily available in most of the food shops in Maharashtra. This is used by making 'Besan' (chickpea flour) 
The vadis are deep fried after steaming them. I did not fry the vadis, instead I served them after it was steamed.

1 cup chana dal (soaked in water for 6-8 hrs)
2 tbs ginger-garlic paste
2 green chillies (finely chopped)
2 cups of finely chopped kothimbir
citric acid a pinch
garam masala 1 tsp 
poppy seeds 2 tsp
salt as per taste
sugar 1/2 tsp

  1. Grind the pre-soaked chana dal in a mixer. Do not make a very thin paste.
  2. Add ginger garlic paste, green chillies, sugar, salt, garam masala, poppy seeds and finely chopped kothimbir. Add citric acid and mix well.
  3. Steam the vadis in a pressure cooker or a pan for 10-15 minutes. Let it cool down completely. Remove the 'Kothimbir vadi' and cut it into small pieces.
  4. It can be eaten immediately or you can deep fry the vadis.Serve with tomato sauce or any chutney of your choice.

 *Kothimbir - coriander leaves
* Besan- chickpea flour

Serves 4-5 persons

Monday, 15 July 2013

Lasun Mirchi thecha (garlic & green chilli chutney)

'Thecha' is a popular chutney kind of a dish prepared using green chillies, garlic and oil. It is prepared in the rural parts of Maharashtra. It goes well with rotis, breads. One can put oil or ghee with 'thecha' as it is very spicy chutney

1 cup garlic
1 cup green chillies (spicy chillies)
coriander leaves very few (optional)
oil for frying- 2 tsp
salt as per taste

  1. Heat oil in a kadhai or a wok. Peel garlic and add the garlic and green chillies. Fry till garlic changes its colour. Add coriander leaves (if you want the spicy taste to come down a bit)
  2. Blend all the 3 ingredients (coriander leaves, garlic and green chillies) with salt in a mixer or use the mortar & pestle to pound it with your hand.

    Shelf life of 'Thecha' is about a month if refrigerated

Tuesday, 2 July 2013

Tomato Saar

Enjoy this hot 'tomato saar' on a rainy day.. 'Tomato saar' is similar to tomato soup, but the only difference is we use tempering in 'tomato saar'. It is commonly done on many festivals in Maharashtra. This is my treat to my family on a nice rainy day!!

Red tomatoes 4 large
hing 1/4 tsp
cumin seeds 1tsp
curry leaves 4-5 (for tempering)
garlic cloves 2-3
ghee 2-3tsp
ginger  1inch
green chilies 2
salt as per to taste
sugar 1 tsp
turmeric powder 1 tsp

coconut milk 4-5 tbs
chopped coriander leaves for garnish (as required)

1. Boil tomatoes till soft.Remove the skin and puree tomatoes in a grinder.
2. Add water to this puree as per the desired consistency. Add salt and sugar and let it boil over medium heat. 'Tomato saar' is almost ready. (Tempering needs to be done separately)
3. Make a paste of green chilies, garlic and ginger. Add it to the 'Tomato Saar' as per your taste. If you want to make the 'saar' spicy, add more of the paste.
4. For tempering, heat a small pan. Add 2-3 tsp ghee. When the ghee is heated, add cumin seeds, hing, turmeric powder , curry leaves. Add coconut milk and stir well.
5. When 'tomato saar' starts boiling, pour the hot tempering over it. Stir well and simmer for 5 minutes.
6. Garnish with lots of coriander leaves and serve hot with rice. Goes well with parathas. Can be served as soup too!

Serves- 4 ppl