Mumbai Style Tomato Pulao

Mumbai Style Tomato Pulao

• Cooked Rice - 2 cup's ( i used Sona Masuri ) 
• Oil+ Ghee - 1 tblsp 
• Onion - 1 
• Tomatoes -3 
• Ginger Garlic Paste - 1 tsp heaped 
• Green Chilly -2 
• Tomato Ketchup- 1 tblsp 
• Green Peas - 1/2 cup
• Capsicum - 1  
• Red Chilly Powder - 1/2 tsp
• Pav Bhaji Masala - 2 tsp heaped 
• Turmeric  Powder-1/4 th tsp
• Salt to taste 
• Chopped Coriander leaves to garnish - 2tsp 

Method 
Wash n pressure cook green peas for just 1 whistle n Keep aside .

Chop onion, tomatoes , capsicum n slit green chilly .

In a kadai add ghee + oil n add chopped onion n fry till transparent , add ginger garlic paste n slit green chilly n fry for a few seconds . Add chopped tomatoes n cook till mushy adding salt .Add tomato ketchup , chopped capsicum n cook till soft , retain the crunchiness . Add red chilly powder, pav bhaji masala , turmeric powder n mix well . Add cooked rice n mix again . Add cooked green peas n sprinkle chopped  coriander leaves n mix again . 

Serve hot with Curds . 

Ukde Seeth, Matti Gulla Bhajji , Amchi Style Saaru with Ground Masala ,Ghassi Pathrado n Karambi ( Brinned Raw Mango Pieces )

Ukde Seeth, Matti Gulla Bhajji , Amchi Style Saaru with Ground Masala ,Ghassi Pathrado n Karambi ( Brinned Raw Mango Pieces )

Gulla Bhajji ( Roasted Brinjal Gojju ) 

•  Gulla / Seasonal Round Brinjal ( Mattu Gulla )  ..if not any other round variety .. 3
• Tamarind- Goose berry size ( soak in little water for about 10 mts n squeeze the water . 
• Green Chilly ...4 ,chopped 
• Salt to taste

Season

• Coconut oil ..1 tsp
•  Mustard seeds ..1/2 tsp
• Curry leaves..1 sprig

Garnish

• Chopped coriander leaves..2 tsp
• Hing water ..1 tsp ( i use solid hing .so soak it in little water for sometime n dissolve well )

Method

Wash the Round Brinjal's and wipe them , apply oil n directly  roast them over the flame,turning around till it shrinks ... Cool n remove the skin ... Mash them well n Keep aside .


In a bowl, add chopped green chilies , mashed brinjal's , tamarind water  , salt n mix well with hands . Add the seasoning n then garnish ..Mix well again . 

Amchi Style Saaru with Ground Masala 

• Coriander seeds-  3 tsp
• Mustard seeds- 1/4 th tsp
• Fenugreek seeds-1/4 th tsp
• Cumin seeds-1 tsp 
• Pepper corns-4 to 5 
• Hing /Asafoetida-small piece
• Curry leaves-2 sprig 
• Dry red chillies-4 to 5 
• Jaggery -a small piece 
• Tamarind -Tamarind seed size 
• Turmeric powder-1/4 th tsp 
• Tomatoes -3 
• salt to taste 

Seasoning 

• oil-1 tsp
• curry leaves-1 sprig
• Mustard seeds -1/2 tsp

Garnishing
chopped coriander leaves-1 tsp 

Method 
in little oil , fry coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, pepper corns , hing, curry leaves, red chillies , separately .. remove n let it cool  

chop tomatoes into 4 n boil it with water , cool the boiled tomatoes n retain the water .

 Grind the boiled cooled tomatoes with above roasted ingredients along with little turmeric powder ,salt n tamarind .. 

in a kadai add oil, curry leaves, mustard , ground masala n fry till the raw smell goes .. add the retained water , jaggery n also add water to get rasam consistency .. boil well . switch off and garnish with fresh coriander leaves .

Ghassi Pathrado 

Pathrado 

• Raw Rice- 1 cup
• Thur dhal-1/2 fist 
• Grated Coconut -2 cup's 
• Hing/Asafoetida-Small piece 
• Tamarind -Marble size 
• Roasted dry red chilly -10 /12  or according to the taste 
• Salt to taste 
• Pathrade paan /colocasia leaves -14 /18 tender ones ..

Method 
Soak rice n thur dhal for 2 hours .  

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required . Take the ground paste and add salt n mix well .

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,the shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 

Ghassi /Coconut gravy for pathrado

• Grated coconut-1 cup
• Roasted dry red chilly-3 to 5  
• Fenugreek /Methi seeds ( roast in little oil )-1/4 th tsp 
• Urid dhal ( Roast in little oil )- 1 tsp
• Tamarind-Tamarind seed size 
• salt to taste 

Seasoning 

• oil-1tsp
• Mustard seeds-1/2 tsp
• Curry leaves -1 sprig 

Method 
Grind grated coconut, chillies, tamarind  to a fine paste n just before removing the paste add roasted fenugreek seeds n urid dhal n grind for few mts .. Remove the ground paste  ,add salt n enough water to make it like a gravy , n boil well n then give the seasoning .

Place the sliced pathrado n pour 1 tblsp of the gravy over it n relish it  .

Seasonal Maaddi Podi/Colocasia Tuber Deep Fries .

Seasonal Maaddi  Podi/Colocasia Tuber Deep Fries . 

•   Maaddi/Colocasia Tuber-1 Medium  
• Red chilly  powder- 3 tsp heaped 
• Hing /Asafoetida - 2 huge pinch 
• Turmeric powder-1/4 th tsp 
• Salt to taste
• Rice Flour - 1 tblsp heaped 
• Oil for deep frying 

Method 

 Apply tamarind water to the hands n peel the Maaddi/ colocasia tuber, cut them into roundel's n slice them  n only now wash them as  Once the maaddi comes in contact with water, it itches your hand. So wash it after you chop it . 

 Pressure cook the colocasia slices with salt and just little water for just one whistle or just before the whistle ..as maaddi should be cooked but not overcooked n mushy . Drain the water n allow it to cool n dry completely . 

. In a bowl, add red chilly powder ,hing, turmeric  powder, salt n  mix well. Add the cooked maadi slices into the bowl one and by one n gently mix n set aside for few mts . 

Heat oil , Run the marinated maaddi slices over rice flour n deep fry 3 to 5 at a time till crisp. 

Terrace Grown Palak Dhal -Version 2

Terrace Grown Palak Dhal -Version 2 

• Palak Leaves - 1 bunch , chopped 
• Thur Dhal -3/4 th cup 
• Onion-1,chopped 
• Tomato-1,chopped  
• Green Chilly -2 ,chopped 
• Turmeric powder-1/4 th  tsp
• Ginger - 1/2 inch 
• Salt to taste 

Seasoning  

• Ghee /oil -1 tsp
• Mustard seeds -1/2 tsp 
• Cumin seeds-1/4 th tsp
• Hing - 2 pinch
• Curry leaves-1 sprig
• Garlic -6  flakes ( chopped ) 
• Red Chilly Powder -1/2 tsp 
• Dry red chilly - 2 ,broken 

Method 
Wash n pressure cook thur dhal for few whistle .

Add  chopped onion, chopped tomato, chopped green chilly , chopped palak ,chopped ginger n  turmeric powder for one whistle . 

in a kadai add oil,  splutter mustard  seeds, then add cumin seeds, hing , curry leaves , broken dry red chilly n fry for a while Add chopped garlic n stir till it turns brown . switch off and add red chilly powder .  Add this  to the cooked  stuffs ,along with salt n stir well . 

White Rice , Dalithoy n Ambe Upkari

White Rice , Dalithoy n Ambe Upkari 

Dalithoy 

• Toor dal - 1 cup
• Green chilly - 1 /2 or according to the taste 

Seasoning

• Oil/Ghee -1 tsp
• Mustard seeds - 1 tsp
•  Curry leaves - 1 sprig 
• Dry red chillies -2
• Hing/Asafoetida water- 1 tsp
• Salt to taste

Method
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .
In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water.

 

Ambe upkari  .

• Ambe gointa ( a small variety of  mango which is prefered for this,as its sweet n sour  ) ..if not use any other variety .. 8 
• Green chillies...2
•  jaggery..Goose berry size 
• Rice flour or maida..1 tsp
• water..1 cup
• salt to taste

Seasoning 

• Oil..1 tsp 
• Mustard seeds..1/2 tsp 
•  Curry leaves..1 sprig 
• Dry red chilly ..2 

Method

Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add the peeled mangoes, slit green chillies,salt  n jaggery .. cook till the mango is cooked  .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the dish , stir n give a quick boil .. season with mustard, dry chillies and curry leaves ! This gravy sholudnt be too thick nor watery .. 

Multi Millet Bread Masala .

Multi Millet Bread Masala .

• Muti Millet  bread slices-6  
• Onion - 1 
• Tomato-1 
• Green chilly-1
• Oil- 2 tsp
• Mustard seeds-1/2 tsp 
• Urid dhal- 1/2 tsp
• Curry leaves-1 sprig 
• Hing/Asafoetida -2 pinch 
• Grated Ginger -1/4 th tsp 
• Turmeric powder -1/4 th tsp
• Chilly Powder -1/2 tsp 
• Coriander leaves to garnish -chopped 2 tsp 
• Salt to taste 

Method 

Roughly tear multi millet  bread to pieces .keep aside  

In  a kadai add oil n splutter mustard seeds, then add urid dhal , hing , curry leaves ,  chopped green chilly  n fry for minute . Add chopped onions n fry till transparent , add grated ginger n fry for few seconds ,add chopped tomato n cook till the raw smell goes n it turns mushy ,add salt , chilly n turmeric  powder, stir for a few seconds n then add Bread pieces n mix well . 

Garnish with coriander leaves , 

Serve hot . 

Terrace Grown Thambdi Bhaji Sasama / Red Amaranthus, cooked in Coconut Based Mustard Gravy

Terrace Grown Thambdi Bhaji Sasama / Red Amaranthus, cooked   in Coconut Based Mustard  Gravy 

•  Thambdi Bhaji  / Red Amaranthus,-1 bunch 
• Grated coconut-1 cup 
• Roasted dry red chillies- 3 to 4 
• Tamarind- Tamarind seed size
• Mustard seeds-1/2 tsp 
• Salt to taste 

Seasoning

• Oil-1 tsp
• Mustard seeds-1/2 tsp
• Curry leaves-1 sprig 

Method 
Wash the   Red Amaranthus, n chop roughly the leaves n tender stems . 

Cook the chopped leaves  with little water and salt .

Grind grated coconut , Roasted chillies , tamarind n salt  to a fine paste .. n when just about to remove the paste add the mustard seeds n grind again for a just a few seconds coarsely  . 

Add the ground paste to the cooked   Red Amaranthus leaves and boil , then give the seasoning