Khajoor Satori (Stuffed Khajoor Paratha)

Healthy twist to traditional dessert

Satori is a traditional Maharashtrian dessert prepared with khoya, coconut and suji stuffed in a poori made with maida. I have given a healthy twist to this traditional sweet dish by adding khajoor (dates), poppy seeds, sesame seeds and dried coconut stuffing inside a puri made with mainly whole wheat flour and some maida. Instead of deep frying, I lightly roasted them with ghee. The result was delicious yet healthy khajoor satori !

khajoor satori

Ingredients

1 cup whole wheat flour
1/2 cup maida
1/2 cup warm milk
2 teaspoon oil
1/4 teaspoon salt
1/2 cup ghee 

For stuffing
1 cup chopped dated
1/4 cup dried grated coconut
2 teaspoon sesame seeds
3 teaspoon poppy seeds

Method

Stuffing –

  1. Chop pitted dates as small as possible.
  2. Roast sesame seeds in a small frying pan until they become lightly brown. Keep aside and let them cool
  3. In the same pan, heat 1/2 table spoon of ghee and roast poppy seeds for 3-4 minutes on low flame. Once done, keep them aside and let them cool.
  4. Again add 1/2 teaspoon oil and roast the grated coconut until the color changes to light brown. Coconut gets browned quickly so keep an eye on it and stir constantly. Let it cool down. Crush the roasted coconut with hands or in a grinder.
  5. Then add 2-3 tablespoon of ghee and roast chopped dates for 5 minutes. The dates become tender, now mix all above ingredients. Mix well for 2-3 minutes. You can make this stuffing well in advance and it can also be preserved in an airtight jar for few months.
Dough –
  1. When you are ready to roll the satoris, mix whole wheat flour, maida and a pinch of salt.
  2. Heat the oil and mix it in the flour. This hot oil is also know as “mohan”, it helps the mixture to become lighter and fluffier.
  3. Stir in warm milk and knead the dough for a few minutes to make smooth and firm dough. Keep it aside for half an hour.
Satori / Stuffed paratha –
  1. Divide the dough and stuffing in 5 equal sized balls. Stuffing balls can be larger than dough balls.
  2. Roll a dough ball to make around 3 inch diameter circle, put a stuffing ball and seal all sides as we do in any stuffed paratha. Roll it to make a think puri (around 5 inch diameter puri).
  3. Repeat this for all 5 parts.
  4. Heat a medium size skillet and add 1 teaspoon of ghee. Place a satori over the skillet. After few seconds, flip the satori and lightly press the puffed areas. Flip it couple of times. It will develop golden-brown spots. Take it out on a plate lined with paper towel to absorb extra ghee. Repeat it for other satoris.

Satoris can be enjoyed warm or cold. Enjoy these healthy khajoor satoris!

मटारची उसळ / Mattarchi Usal – Greenpeas in Green Curry

Luscious green curry sure to seduce your taste buds!

It was a small get-together at our place and my mom had made “Mattarchi Usal”. I still relish those moments, the taste is still live in my memory. After a long time I tried to recreate it with slightly different ingredients. It’s very easy to make and doesn’t require any special ingredients. I am sure you will enjoy it as much I did.

Ingredients

2 cup peas (shelled)
3/4 cup fresh coconut, grated
1 tsp cumin seeds
1/2 bunch fresh coriander, chopped
2 cloves of garlic
1 tsp ginger, grated
8-10 curry leaves
1 tsp mustard seeds
1/4 tsp turmeric (optional)
1/2 tsp hing
2 dry red chillies/ or chilly powder as per taste
salt as per taste
1/2 tbsp coriander powder or 1/4 tsp coriander seeds
2 tbsp oil
1 cup water
2 tsp lemon juice
1 tsp sugar
1-2 star anis (optional)

Method –

Make a fine paste with coconut, cilantro, 1/4 tsp cumin seeds, ginger and garlic. Add some water if required.

In a cooking pot, heat oil. Add mustard seeds, cumin seeds and hing. Add turmeric powder if you like. Add curry leaves and red chillies cut into halves. Fry for another minute. Now add the green paste and let it cook until the paste starts leaving oil. Add salt as per taste. Also add star anis. Now add green peas and some water to maintain the desired consistency for the curry. Let the peas cook for 5-10 minutes. Stir in lemon juice and sugar.

Serve with hot bread slices or rotis. Enjoy!

Side Note

Traditionally the green paste is made using heavy stone grinder and it’s called “Watan वाटण” in Marathi. Needless to mention, it tastes wonderful and also makes the dish very aromatic.

http://www.fotopedia.com/items/everlasting-rXz8uvQVpnU

Sending this to ‘Flavors of Maharashtra‘ event hosted by SeduceYourTasteBuds and Simply.Food

 

बीटाची कोशिंबीर Beetachi koshimbir (Beet Salad)

Sweet, salty, tangy, crunchy beet salad 

Beets are highly nutritious and calorie friendly root vegetables. They are a unique source of phytonutrients called betalains which provide antioxiadant, anti-inflammatory and detoxification support. These betalains undergo a steady loss as cooking time increases, so make sure you keep steaming time for beets under 15 minutes. Reference – whfoods.com

This is a simple, easy to make, yet a tasty recipe from my mom.

beetachi_koshimbir

Ingredients

2 cups shredded steamed beet (around 2 medium beets)
1/4 cup ground roasted peanuts
1/4 tsp fennel seeds (optional See Notes below)
1 tsp lemon juice
2 tsp तिळाची चटणी or 1 tsp sesame seeds (optional)
1/4 cup finely chopped tomato (optional)
2-3 chopped green chilies
3-4 curry leaves
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp hing
1 tsp oil
salt to taste

Wash and peel beets and cut them into halves. I usually steam beets along with rice in a pressure cooker for 3 whistles. It takes around 10-12 minutes if you are using a steamer.
Once they are cooked properly, transfer them into a pot containing ice water before you start gratin;. so that they cool down quickly.

Add chopped tomato, roasted peanut powder (roughly grounded), sesame seeds, fennel seeds lemon juice and salt and mix well.

Heat oil in a small tadka pan, add mustard seeds, cumin seeds when oil becomes hot. Add hing powder, chopped green chilies and curry leaves. Transfer this seasoned oil to the bowl containing beets and mix well.

Notes –

You can substitue lemon juice with yogurt if you like, but make sure it brings enough tanginess to the dish.

Beets contain lot of natural sugar, so don’t add sugar until you taste it.

Roughly grounded peanuts add a nice crunch. I also like to use pumpkin seeds and sunflower seeds instead of peanuts.

I love fennel seeds in such recipes, but they are completely optional.

Sesame seeds are also optional, they don’t add any taste but make the dish healthier with good fats. You can also try flaxseed powder instead.

Since beet juice can stain your skin, wearing kitchen gloves is a good idea when handling beets. If your hands become stained during the cleaning and cooking process, simply rub some lemon juice on them to remove the stain.

Hope you will enjoy it!

Sending this to ‘Flavors of Maharashtra‘ event hosted by SeduceYourTasteBuds and Simply.Food 

पालकाची ताकातली भाजी (Palakachi patal bhaji)

Spinach goodness with Garlic tadka in one pot dish 

This is yet another Maharashtrian classic recipe. Spinach cooked with buttermilk and besan (chick pea flour), ginger and green chilis, chana daal and peanuts for added crunch; topped with garlic tadka; you cannot go wrong with this one. I  enjoy it with rice, bhakri or even like soup. It’s quick and delicious.

palkachi patal bhaji

Ingredients

a bunch of spinach - washed and chopped
1-2 tea spoon grated ginger
1/2 cup yogurt or buttermilk
4-5 tea spoons besan (chana daal flour)
3-4 tea spoon chana dal
3-4 tb spoon peanuts (ground nuts)
4-5 green chillies - chopped.
3-4 aamsul / or 1/2 tea spoon tamarind paste
1 tea spoon sugar
For tadka -
mustard seeds, cumin seeds, hing, turmeric curry leaves, garlic, green chillies 
and oil/ghee
salt to taste

Soak chana daal and peanuts in water for an hour so that they cook faster. It’s better to use non-roasted peanuts as they absorb water nicely and taste better when cooked.
Get water boiling, add chopped spinach leaves, peanuts and chana daal and grated ginger and aamsul. Use just enough water to immerse spinach. Let the spinach and daal cook for 5-7 minutes. In another bowl, whisk yogurt and besan and add it to the cooked spinach, let it simmer for another 3-4 minutes. I like to add one/two chillies while the spinach is cooking and rest I use in tadka.

Nest step is to prepare tadka and add it to the cooked spinach. I prefer Ghee to oil for this dish. Add mustard seeds and cumin seeds and if you like, add a few coriander seeds. Once they start splattering, add hing and turmeric powder and then garlic and green chillies and curry leaves. Add this seasoned ghee/oil to the spinach mixture. Add salt and little bit sugar. The “patal bhaji” is ready.

A little bit of sugar nicely compliments the tangy touch added by aamsul. The garlic tadka makes this simple dish out-of-this world! i

A Quick Note –
To maintain the nutritional value of spinach, it’s important not to overcook the tender leaves. Add spinach after daal and peanuts are cooked, spinach takes hardly 2-3 minutes of cooking time.

Sending this to ‘Flavors of Maharashtra‘ event hosted by SeduceYourTasteBuds and Simply.Food 

Moong, Kale Chane, Chavali Usal

Usal is a very common main dish in Maharashtrian homes and especially useful when you don’t have a full pantry. It contains any sprouted grains such as moong, kale chane or Chavali (black eyed peas) mixed together with sautéed onions, tomatoes, ginger and garlic. The special Maharashtrian touch comes from Goda masala + grated coconut and a bit of jaggery.

This recipe can be used for any grains or combination. The other day I didn’t have enough moong or kale chane so I mixed them and it turned out just perfect!

You need to soak moong and kale chane overnight and preferably use warm water. I used Kepra’s Onion Garlic Masala with some homemade Goda masala. You can easily get these in Indian stores.

Cooking Time : 20 min

Ingredients –

1 cup sprouted moong
1 cup sprouted kale chane
1 medium onion, finely chopped
2 tomatoes, finely chopped
2-3 cloves of garlic, finely chopped
3-4 curry leaves
1/2 tsp Kanda-Lasun(Onion-Garlic) masala
1 tsp Goda Masala
1 tsp red chili powder
3-4 tb spoon shredded coconut
1/2 tsp jaggery / sugar
1 tb spoon oil for phodani/tadka
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp Hing powder
salt to taste
Whole Garam Masala (optional)
2-3 peppercorns
1 clove
1-2 cardamom
a small cinnamon stick

Mix all sprouted grains in equal amount of water in a pressure cooker, add whole Garam masala and a small piece of raw onion with 1 tsp of salt and cook for 3-4 whistles. Mixing whole Garam masala and onion while cooking really induces nice flavours.

Usal does not need much oil, so heat just enough oil to the chopped onion. Add mustard seeds, cumin seeds and hing powder in order to heated oil. Add chopped garlic and curry leaves and onions. As usual add some salt to make the frying process quicker. Saute the onions till they become translucent, now it’s time for grated ginger and diced tomatoes. Smash the tomatoes as they start cooking.

Lower the heat and all the masalas. I used onion-garlic masala. (This could be very strong and may overpower other flavors so taste it first) and Goda masala for the taste of home cooking! Add chili powder and salt to taste. Make sure this mixture is not dry which can cause masala to burn easily. Mix everything with some water used to cook the grains and now mix the cooked grains with sufficient water. Add shredded coconut, and let it boil for 2 minutes. Turn off the heat and add a bit of jaggery (or sugar) and squeeze some lime juice for just a punch it needs to be perfect. Garnish it with freshly chopped coriander. It’s ready!

Sprouted grains make up for the lack of protein in vegetarian diet, so enjoy yourself!

moong and kale chane usal

Moong and Kale Chane Usal

Vangi Batata – Unbeatable!

I adapted my mom’s recipe of “bharli vangi” to make it super simple and extremely delicious. The one thing I like about वांगी/brinjal/eggplant is it’s readily available in American grocery stores and this subji does not need any special ingredients. It’s super easy and super delicious.

vangi-batata

Ingredients
5-6 medium sized eggplants
2-3 small potatoes
For masala –
1 tb spoon dhana-jeera powder
2.5 tb spoon peanut powder (दाण्याचे कूट)
1 tsp kala masala ( गोडा मसाला )
1 tb spoon shredded coconut
1/2 tsp red chili powder
1/2 tsp sesame seeds (roughly powdered)
1 tsp tamarind paste (deep tamarind chutney works well)
1 tsp jaggery
for tadka (फोडणी)
1 tb spoon oil
1/4 tsp mustard seeds,
1/4 tsp cumin seeds
1/4 tsp hing powder
1/2 tsp turmeric powder
4-5 curry leaves
salt to taste

If you want you can make tamarind paste at home but I really like Deep Tamarind Chutney instead. But make sure you account for the salt and chili powder contained in this chutney.

Let’s get started. The whole did does not take more than 25 minutes. Wash eggplants and pat them dry and dice them and keep these cubes immersed in water added with a pinch of salt to avoid their discoloration. Same for potato. Time taken = 5 mins.

Prepare tadka in a pan and add curry leaves after you add turmeric powder. Now add potato cubes and few drops of water. Let it cook for 2 minutes with lid on. Now transfer eggplant cubes to the pan and add some more water. I like to use the same water used for immersing eggplant pieces. Again, if you decide to use this water, remember to adjust salt accordingly because the water does contain some salt. Now let it cook for 5-7 minutes before we add our masala.

Mix all dry ingredients of masala together except for tamarind paste and jaggery. If you add jaggery early in the process, eggplant and potato take longer to cook.

dry masala

Okay, so add the masala to the pan and also add some more water to mix it together. Add salt and let it cook for another 5-7 minutes. Eggplant doesn’t take long to cook so just make sure potatoes are cooked properly. Now add tamarind paste and jaggery and let it simmer for 2-3 minutes. Done. Yummy creamy vangi batata bhaaji is waiting for you!

Extra Credit –
Once I ran our of sesame seeds so instead I used तिळाची चटणी (dry sesame seed chutney) and कारळ्याची चटणी. Also add flax seed powder if you have some. It not only boosts omega-3 intake but gives the subji its creamy texture without using more oil.

Gajarachi Koshimbir

Eat healthy, eat salads! Are you confused with so much ‘diet advice’ around you? Eating salad is a proven way of cutting down calories without compromising on necessary nutrients. A typical Maharashtrian Koshimbir is the best example of such salad. Even if you don’t like raw carrorts, I bet you will enjoy this गाजराची कोशिंबीर –

Gajarachi Koshimbir

Ingredients
2 fresh medium carrots, grated
1 medium tomato, chopped
2 tb spoon peanut(groundnut) powder
1 tb spoon sugar
1 tb spoon fresh lemon juice
2 medium green chiliis, finely chopped
salt to taste
4 springs of cilantro, finely chopped

This is the simplest recipe so far. Grate carrots , chop tomatoes and ground roasted(optional) peanuts. Mix everything together with salt, sugar, green chilies ( can be substituted with red chili powder) and lemon juice. Toss everything together and garnish with finely chopped cilantro leaves. I sometimes add roughly chopped cashew nuts along with peanuts.

Optional –
Some people use a standard tadka(phodni) including curry leaves (कढीपत्ता) but I like it without any tadka.

A quick look at its nutritional value –
Carrots, as we all know, are excellent source of Vitamin A and tomatoes provide Vitamin C and some dietary fiber. The peanuts provide proteins and some essential fatty acids. So, it’s perfect 🙂