Malhar Turns 3

Master Malhar Ajinkya's third birthday bash!!

Here is the snapshot of his favourite Sweet Dish GULAB JAMUN - made on 16 August 2014.

SPARKLING GULAB JAMUNS!!!

Bilimbi Chi Sheer

I came across this scrumptious, tangy, mouth watering fruit called Averrhoa Bilimbi. The fruit is very crunchy when unripe and it turns from bright-green to yellowish-green, when it is ripe. 

One can eat them raw by applying salt and spice after cutting, just like raw mango (kacchi kairi).

I preferred making Bilimbi chi Sheer i.e lemon green in color delicious tangy and sweet curry.

Ingredients:

• Bilimbi fruit- 8-9 nos

• Coconut milk pack- 2 packs (one whole grated coconut milk)

• Onion- 1 finely chopped

• Jeera- 1 tsp

• Turmeric - 1 tsp

• Salt

• Rice flour- 2 tsp

• Sugar- 5 to 6 tsp

Procedure:

• Chop Bilimbi fruit in circular rings and cook it in pressure cooker for 10 mins along with jeera, turmeric and onion.

• Now mix the above mentioned cooked ingredients with coconut milk and rice flour. If you are using coconut pack then dilute the milk with some water.

• Once the mixture boils put some salt and sugar till it dissolves completely. 

• Do not over boil the Sheer since the coconut milk tends to curdle.

• You can garnish with coriander before serving.

Bilimbi chi sheer along with hot steamed rice is definitely a delicacy in the month of Shravan!!

Tisryachi Curry (Clamps Curry)

Tisrya aka Clamps some people call them Shimpli. Rich in Proteins and Calcium...also Cholesterol. Bags of flavour and extremely easy to prepare and consume.

Ingredients:

• Tisrya / Clamps / Shimpli - 10 to 20
• Potatoes - 4
• Finely diced Onions - 2 cups
• Grated Coconut - 1 cup
• Diced Tomato - 1 cup
• Garam Masala (cinnamon, bay leaves, cloves and black pepper)
• Turmeric -1 tsp
• Red Chilli Powder -2 tsp
• Salt

Procedure:

• Cleaning the clamps is the first step of the recipe. Wash the clamps thoroughly under running water and boil them with water under a medium flame. After cooking the clamps you will notice that the water has turned turbid. This water is rich in proteins and calcium. Now you can break the clamps into halves and discard the empty shells.
• Peel potato's and dice them into small pieces.

• In a non stick pan heat some oil and  roast 1 cup of onions. Keep the golden brown roasted onions aside to cool. Then in the same oiled pan roast grated coconut until it releases some lovely aroma and looks golden brown. Again keep it aside to cool.
• Now take a nonstick pot and pour some oil to heat. After the oil is heated throw in some garam masala (including 2 cinnamon's, 2-3 bay leaves, 4 cloves and 4 black pepper).

• Then add 1 cup of finely diced onions, turmeric and red chilli powder. Stir fry onion until they are golden brown. 

• Add in some diced tomato's and let them turn soft and mushy.

• Add the clamps and the turbid water to the utensil along with finely diced potato's. You can sprinkle some salt as per your taste.

• Let this entire curry cook for about 5-8 mins under medium flame. 
• Meanwhile in a blender mix the roasted onions and grated coconut which we have kept aside to cool. You will get a fine consistency of puree.

• After the curry is simmered and potato's are cooked add the puree and let the curry cook for about 2-3 mins. 

• Serve TISRYACHI CURRY with steamed rice.

KALWAN / GREEN CURRY

Thank you all for reading my blog!! 
This recipe is dedicated to all my friends who want to make Kalwan today. I hope writing it down has simplified yours as well as my work :)))

Kalwan is very famous Pathare Prabhu preparation and extremely simple as well as yummy treat to all!
The taste and the sight of the curry is similar to Thai curry and the best part is that one can add any core ingredient for example peas, potatoes, veggies, boneless chicken, prawns, etc. 

Ingredients required are:

• Grated coconut - 2 cups
• Green Chilli - 2-3 in number
• Coriander - 1 cup
• Garlic 
• Salt
• Rice flour - 2 tsp
• Water - 1 cup
• Coconut Milk - 2 cups
• Turmeric - 1/2 tsp
• Lemon Juice

Method:

• In a mixer or processor mix Grated coconut, Chilli, Garlic, Salt, Coriander, Rice Flour and water. Blend them nicely till you get a smooth mixture.

• In an utensil pour the mixture and add turmeric as well as coconut milk. Now let it heat on medium flame.

• Keep stirring the curry continuously till the mixture is nicely cooked.
• DO NOT BOIL the curry just reduce the flame once the mixture has reached the boiling point
• Switch off the burner and let the curry rest and cool.
• Once the curry has reached the room temperature put an entire lemon juice to add sourness to the curry.
• Yummy KALWAN  is ready. You can actually add peas, potatoes, vegetables, chicken and prawns to the curry.
• Simple to prepare and takes only 20 -30 mins to prepare. An entire meal which can be served with roti, chapati and rice.  

ANDYACHE PURNACHE 

Also known as Egg Coconut Curry

Ingredients:

• Eggs (4-5)
• Grated Coconut - 1 cup
• Onion finely chopped - 1 cup
• Garlic finely chopped - 2 tsp
• Jeera - 2 tsp
• Jeera Powder - 2 tsp
• Oil
• Water - 2 cups
• Salt (as per taste)

Process:  

1. Take 4 - 5 Eggs and boil them in water for 4 mins.

2. Peel the boiled eggs and cut them into half.

3. In a wok or kadai mix onions, coconut, garlic, jeera, jeera powder, salt and oil with your hands. Then pour water in the mixture. Let the mixture boil for 2 mins until the onions are cooked.

4. Gently insert the eggs in the mixture and let it cook for 1 min. 

Andyache Purnache is ready!!!

BHUJNA 

It is the simpliest Pathare Prabhu Dish and can be employed for making varied dishes using different core ingredient such as Potatoes, Brinjal,  Egg, Fish, Prawns, etc.
Ingredients:                                                                                       

• Onion (1 cup) finely chopped                                             

• Green Chilli (2-3) Finely chopped

• Coriander (1 cup) 

• Salt (according to taste)

• Red Chilli powder

• 1 tsp Turmeric powder

• 1 tsp oil

• 2 cups water

For Potato Bhujna take 4-5 peeled potatoes. Core Ingredient can be: Potato, Brinjal, Egg, Fish, Prawns, etc.

Process:

1. If you are making potato bhujna then peel potatoes and cut then into half, if the potato is large you can make three pieces of one potato. Just see to that all the cut pieces are of equal size.
2. Take a kadai or cooking utensil put all the above mentioned ingredients together. Mix all the ingredients using your hand and heat the mixture.
3. After 1-2 mins heating, insert the potatoes in the heated mixture and let the same cook till the potatoes are soft. Just see to that the potatoes don't get overcooked.

This dish is popularly known as BATATYCHA BHUJNA.
The same recipe can be employed for various core ingredients.
Bhujna can be eaten with chapati, fulka and rice. Mouth watering easy recipe total time required is 20 mins.