This dish was purely experimental and It was fabulous when we tried it. It definitely going to be a regular at my place now. I started of making the authentic saagwala rajma assuming that I had chawli/amaranth at home realizing that I didnt have any while making the dish. I used tender baby spinach instead and it was an amazing combination. I prefer using kashmiri rajma always instead of the normal rajma because I think they taste better.Here I go…
My spiced coffee is an inspiration from Viennese coffee and we simply loved it . I used chocolate and whipped cream apart from the other spices and we couldnt get enough!
I was wondering what to make for AFAM hosted by Sharmi of Neivedyam and Introduced by Maheshwari of Beyond the Usual as Orange is only a guest in my house. I have’nt even tried making anything with oranges and lo my best friend A gives me a recipe box of 55 perfect deserts. I have never owned a desserts only book prior to this and it was a pleasant surprise. Thanks A for giving me this wonderful and simple book to experiment. I had to choose the toughest recipe though for the event and followed the instructions accordingly, but it was a learning experience. Thanks Maheshwari and Sharmi for hosting this event!
Vangi bath was always common in my mother’s family because they thought life is worthless if one doesnt eat brinjals/eggplants. My brother and I grew up hating it as brinjal would be served at least thrice a week along with bitter gourd and broad beans. After I got married, I started falling in love with this vegetable, reminds me of home and K is not a brinjal lover so we make it twice in a month. The only time my brother was forced to eat it was when he was abroad and he is back to hating it again.
I am aware of certain dishes when it comes to maharashtrian cuisine as both my mother and mother in law grew up in maharashtra during their formative years. But I havent ventured much into this regional cooking except for koshimbirs, pithlay and zunka…
Well, I decided to try this restaurant special Vegetable Kolhapuri and of course Koshimbir , which I think is a soul satisfying relish! My entry to Nupur’s RCI – Maharashtrian cuisine, Originally concieved by Lakshmi of Veggie Cuisine
For the Vegetable Kolhapuri
1/2 cup of Beans
1/2 cup of cauliflower florets
1/2 cup of carrots
1/2 cup of peas
3 tomatoes finely chopped
1 medium sized onion finely chopped
For the Paste:
1/4 cup dessicated coconuted(unsweetened)
1 tablespoon sesame seeds
1 table spoon khus khus ( poppy seeds)
1 teaspoon ginger paste
3 red chillies
For the popu/tadka/seasoning
1 teaspoon mustard seeds
1 teaspoon hing
1.Do the popu, tadka /seasoning by adding oil in a skillet and adding mustard and cumin seeds. Once the pop, add the onions and saute until pink.
2. Boil the vegetables and keep aside , dry roast the poppy seeds and add the sesame seeds and grind all the ingredients to a paste. The poppy seeds should be ground first and then the remain ingredients should be added, else the poppy seeds wont crush properly.
3.Once the onions turn pink, add the paste and the diced tomatoes and cook until done or the oil separates. Add all the vegetables and cook until they blend well. remove and serve hot with rotis.
Koshimbirs are the soul satisfying relishes according to me, I can just eat them as a main course and be done with it. I did not make the traditional peanut koshimbir but instead opted for the yogurt one.
I added carrots instead of tomatoes and of course onions were always there.
Take 2 cups of curd and whisk until there are no lumps, add 1/2 cup of finely diced onions and 1/2 cup of finely chopped or grated carrot , salt to taste.
For the tadka, add oil in a vessel, half a teaspoon of mustard seeds, a pinch of hing and also cayenne pepper. Once done, slowly add to the curd mixture and lo! the koshimbir is done.