Tomato Saar

Tomato saar.
Delicious spicy curry with ripe tomatoes from Maharashtra cuisine.

According to Wikipedia Maharashtra is the name of a state of India and its language is Marathi. In area it is the third-biggest state of India. Mumbai is the capital of Maharashtra. Pune is the cultural and educational capital.
The food of Maharashtra is different in each place. The people in the Konkan region eat more rice and the ones near the ocean eat a lot of fish. In eastern Maharashtra, most people eat a lot of wheat, jowar, and bajra. Other important things people eat in Maharashtra are lentils, onions, tomatoes, potatoes, chilies, garlic, ginger, and aamras. Many people also eat chicken and mutton.

Tomato is known scientifically as Solanum lycopersicum, the tomato is the berry of a plant from the nightshade family, native to South America. Despite technically being a fruit, the tomato is generally categorized as a vegetable.

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.

They are also a great source of vitamin C, potassium, folate and vitamin K.
Source

This month in Shhhhh cooking secretly challenge facebook group we are sharing different dishes from Maharashtra cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is Priya Mahesh. Who blog at Www.at200deg.com
Priya gave me two easy to use ingredients hing or asafoetida and jeera or cumin. And I gave her turmeric and ginger. Check out her blog for the amazing recipe she shared with these ingredients.

You may like some more tomato recipes here

Marinara sauce

Tomato coconut chickpea curry

Onion tomato chutney or dip

Tomato cilantro egg drop soup

Bitter gourd with tomato

This tomato saar goes well with hot steamed rice. I have added kokum in it. I love the mild tangy taste of kokum. But if you don’t have kokum, use tamarind paste or you can skip it if you don’t like tangy taste.

Recipe

Tomato – 4 medium

Water – 2 cup

Ginger – 1/2 inch piece

Green chilli – 2

Cumin powder – 1 teaspoon

Coconut – 1/2 cup, finely chopped or grated

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Curry leaves – 12

Dry red chilli – 1

Hing or asafoetida – a pinch

Turmeric powder – 1/4 teaspoon

Jaggery powder or sugar – 1/2 teaspoon

Kokum – 2 – 3 pieces, optional

Cilantro or coriander leaves – 1 tablespoon, chopped + to garnish

Method

1. Wash the tomatoes well. Make a cross-shaped incision or make X with a knife at one end. Don’t make too deep cut.

2. Boil 2 cup water in a pan. Add the tomatoes in it. Boil for 6 – 8 minutes or until the skin starts to separate. Don’t discard the water we will use it.

3. Let the tomatoes cool down. Discard the stem. Peel and grind into a smooth paste.

4. Grind the coconut, green chilli and ginger. Make a smooth paste. You can add 2 – 3 garlic cloves if you want. I didn’t.

5. Add cumin powder and keep aside. If you are using whole cumin add it with coconut, chilli and ginger and grind.

6. Heat oil in a pan. Add mustard seeds.

7. When the seeds start to splutter add cumin seeds and let them splutter.

8. Add dry red chilli. Now add hing or asafoetida and curry leaves.

9. Add coconut, chilli, ginger, cumin paste and turmeric powder. Mix well.

10. Saute till the mixture dried up.

11. Add ground tomatoes, salt, kokum and chopped cilantro or coriander leaves. Mix well.

12. Add the water we have used to boil tomatoes. When it starts to rolling boil reduce the heat. Cook on simmer for 10 minutes.

13. Remove from heat. Garnish with coriander leaves.

14. Serve hot with steamed rice.

Notes

1. Add green chilli according to your taste.
2. If you don’t have kokum then you can use 1 teaspoon tamarind paste or if you don’t like tangy taste skip it.
3. Use fully ripe red tomatoes to make tomato saar.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Goan Dal Curry With Coconut And Kokum

Dal curry with coconut and kokum.
A delicious and flavourful dal from Goan cuisine.

Beautiful state Goa known as “Pearl of the Orient” and a “Tourist Paradise”. The state famous for it’s beaches.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India’s west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine.
To read more about Goa click here.

Among all the food this dal curry is my all time favourite.
You can get some more dal recipes here

1. Dal kanda or dry chana dal fry

2. Beetroot dal

3. Whole Masoor dal or red lentils

4. Dal palak

5. Assamese massor dal boror tenga

6. Sprouts sundal

7. Egg dal tadka

We don’t get kokum in local market. Earlier used tamarind paste instead of kokum. But this time my daughter gave me a packet of kokum from Pune.
If you don’t have kokum then you can use 2 teaspoon tamarind paste instead.
I didn’t use onion in the dal. If you want you can fry 1 sliced onion before adding coconut and tomato paste. Or you can grind 1 onion with coconut, chilli, ginger, garlic and tomato.

You can make it with any dal or lentil like moong or green gram, Masoor dal

or chana dal or Bengal gram.
Recipe is very simple and easy yet lip-smacking. Best accompany with your steamed rice or any bread.

Recipe

Toor dal or pigeon peas – 1 cup

Turmeric powder – 1/2 teaspoon

Salt to taste

Water – 2 & 1/2 cup + 1 cup

Kokum – 1 – 2 pieces

Cilantro or coriander leaves – 2 tablespoon, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2, chopped

Fresh coconut – 1/2 cup, chopped

Tomato – 2, chopped

Garlic – 3 – 4 cloves

Cumin powder – 1 teaspoon

Oil – 2 tablespoon

Curry leaves – 12 – 15

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Dry red chilli – 2, torn into 2 pieces

Hing or asafoetida – a pinch

Method

1. Clean and wash the toor dal or pigeon peas. Soak in water for 15 – 30 minutes.

2. Grind coconut pieces, green chilli, tomatoes, ginger and garlic. Make a smooth paste. You can add 1 onion if you want.

3. Boil the soaked dal with 2 & 1/2 cup water in pressure cooker for 3 – 4 whistle or till the dal becomes soft.

4. When the pressure cooker cool down, open the lid.
Add kokum pieces and 2 tablespoon chopped cilantro or coriander leaves. Mix and keep aside.

5. Heat 1 tablespoon oil in a pan.
Add the ground paste and cumin powder.

6. Saute till the mixture dried up and smell of raw garlic goes away, add it to the dal.

7. Mix well. Add 1 cup water.
When it starts to rolling boil simmer the heat.

8. Cook on low heat for 5 – 6 minutes.
Stir in between to avoid sticking at the bottom of the pan.

9. Taste and adjust salt if require. You can add little more water if require. But don’t make the dal runny. It should be thick.

10.Switch off the heat.

11. Now heat 1 tablespoon oil or ghee in a small pan.

12. Add mustard seeds. Let them splutter now add cumin seeds.

13. When the seeds starts to splutter add dry red chilli and curry leaves.
Add hing or asafoetida and mix.

14. Add this tempering in the dal.
Mix well. Garnish with chopped cilantro or coriander leaves.

15. Serve hot with steamed rice, roti, paratha, puri, naan or any bread.

Notes

1. You can use moong, masoor, chana or any dal instead of toor dal.

2. If you don’t have kokum use 1 – 2 teaspoon tamarind paste instead.

3. Use chilli according to your taste.

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If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Cottage Cheese Or Paneer Capsicum Stir Fry

Cottage cheese or paneer capsicum stir fry.
A delicious yet very easy to make side dish. Something like chilli paneer but you don’t have to fry the paneer or make a batter. Just fry the onions till translucent and all the ingredients.

And your lip smacking dish is ready.
You can get some more paneer or cottage cheese recipes here.

Aloo paneer

Corn cottage cheese stir fry

Shahi paneer

Mint paneer kofta

Paneer kala chana kofta curry

Hariyali paneer makhani masala

Cottage cheese croquettes

Soya cottage cheese lollipop

Recipe is very simple but superbly delicious. You can make it in a jiffy if your ingredients are ready. I didn’t use garlic but you can add minced garlic if you like. You can add one more capsicum if you like the taste.

Recipe

Cottage cheese or paneer – 1 cup heaped, cubed

Onion – 4 – 5 medium, sliced

Green chilli – 2, chopped

Tomato – 2, chopped

Capsicum – 1, sliced

Soya sauce – 1 tablespoon

Tomato sauce – 2 tablespoon

Vinegar – 1 tablespoon

Chilli sauce – 1 teaspoon

Schezwan sauce – 2 teaspoon

Oil – 2 – 3 tablespoon

Salt to taste

Method

1. Heat oil in a pan. Add sliced onions and green chilli. You can add minced garlic if you want. I didn’t.

2. Fry till onions becomes translucent. Add tomatoes and capsicum.

3. Saute till tomatoes become mushy.
Now add cubed cottage cheese or paneer and salt. Saute for a minute.

4. Add soya sauce, tomato sauce, vinegar, chilli sauce and Schezwan sauce. Mix well.

5. Saute till everything mixed well.
Garnish with slit green chilli or chopped scallion or spring onion. Serve hot.

Notes

1. You can add 3-4 minced garlic with onion if you like.
2. Adjust the chilli according to your taste.

3. You can add one more capsicum if you like the taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Spicy Pineapple Virgin Margarita

Spicy pineapple virgin margarita.
A chilled delicious refreshing alcohol free drink.
Sweetness of pineapple, flavour of cumin and mint, hint of chilli and pink salt and tanginess of lemon makes the drink super yummy 😋

Pineapples are rich in vitamins, enzymes and antioxidants. They may help boost the immune system, build strong bones and aid indigestion. Also, despite their sweetness, pineapples are low in calories.
Source

So you can call it a healthy drink. Diet conscious people can enjoy this guilt free delicious drink.

I made it with or without sparkling water. Both are superbly delicious. You can serve it as a party drink. I didn’t add sugar in it. But if you like you can add sugar or sugar syrup according to your taste. I love this drink with the natural sweetness of pineapple.

Recipe

Pineapple – 1 heaped cup, chopped

Mint leaves – 7 – 8

Water – 1/2 cup

Black salt – 1/2 teaspoon or to taste

Chilli flakes or red chilli powder – 1/4 teaspoon

Cumin powder – 1/2 teaspoon

Lemon juice – 2 tablespoon

Method

1. Blend pineapple and mint leaves with water in a blender.

2. Strain the juice with a strainer.
Add pink or black salt, chilli flakes or powder, cumin powder and lemon juice. Blend again. You can add some ice cube with it.

3. Taste and add more salt and lemon juice if require.

4. Rub lemon on the rim of the glass. Now dip the rim in pink salt.

5. Place some ice cube in the glass. Pour pineapple mixture over it.

6. Garnish with lemon wedges and serve chilled.
Enjoy…….

Notes

1. You can add sugar or sugar syrup if you like.

2. I didn’t use sparkling water but if you want add it just before serving.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Mint Paneer Kofta Or Cottage Cheese Balls In Mint Gravy

Mint paneer kofta or cottage cheese balls in mint gravy. Or you can name it hariyali/green kofta in hariyali/green gravy. Whatever you name it taste is lip-smacking.

Mint is not only nutritious its also a great appetizer. A refreshing herb of summer. Mint, coriander, lemon and spices makes this curry delicious.
A perfect party side dish.
You can serve it with any bread, pulao or steamed rice.

You will love the taste of this delicious aromatic curry.
If you have green chutney then you can make it in a jiffy. I have made kofta in appe pan with very little oil. If you don’t have appe pan you can shallow fry. Enjoy the refreshing taste of mint kofta in mint gravy.

Recipe

Paneer or cottage cheese – 1 & 1/2 cup, crumbled

Cornflour – 2 tablespoon

Mint leaves or pudina – 1 cup

Coriander or cilantro leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Garlic – 4-5 cloves

Green chilli – 2 – 3, chopped

Tomato – 1 medium, chopped

Cashew nuts – 2 tablespoon

Onion – 1 finely chopped

Oil – 2 tablespoon

Cumin powder – 1 teaspoon +1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon +1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 & 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Method

1. Soak cashew nuts in hot water.

2. Grind mint leaves, coriander leaves, ginger, garlic, green chilli, tomato and soaked cashew nuts. Make a smooth paste.

3. In a bowl mix crumbled paneer or cottage cheese, salt, 1 teaspoon cumin powder, 1/2 teaspoon garam masala powder, black pepper powder, chaat masala powder, 2 tablespoon ground mixture and 2 tablespoon cornflour.

4. Mix well and make small balls. If require you can add little more cornflour. But don’t add much.

5. Heat an appe pan. If you don’t have appe pan you can shallow fry.
Drop few drops oil in the holes. Place the balls over it. Cook on low flame till the balls become golden brown. Flip and cook other side. Kofta is ready. Keep them aside.

6. Heat oil in a pan. Add chopped onion. Fry till onion becomes translucent.

7. Now add the ground spices, cumin powder, coriander powder, turmeric powder and salt. Saute till oil leaves the sides.

8. Add water as much require for the gravy. Don’t make it runny. I like thick gravy.

9. When it starts to rolling boil add paneer balls in it. Cook on low flame for 5 minutes.

10. Switch off the heat. Add lemon juice and mix.
Taste and adjust the seasoning.

Serve hot with roti, paratha, naan, puri, Steamed rice, pulao or any type of bread.

Notes –

1. You can increase or decrease the green chilli as per your spice tolerance.

2. If you like your gravy tangy, add little more lemon juice at the end.

3. Add water as per your desired consistency. If you like light gravy you can add little more water.

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Handvo

Handvo.
A delicious Gujarati dish made of rice and lentils.
You can call it a savoury cake loaded with the goodness of vegetables and lentils.
A baked dish with soaked and ground rice, different types of lentils or dal, spices, carrot and bottle gourd. Any other vegetables can be added in it.

This month in facebook group Shhhhh cooking secretly challenge
we are sharing different dishes from Gujarati cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients.

This month my partner is a very talented blogger Amrita Ayer. Who blog at
http://thefoodsamaritan.com
Please visit her blog for many amazing recipes. Amrita gives me carrot and sesame seeds as secret ingredients. Thanks dear for these delicious ingredients.

In this recipe I have used 4 type of lentils or dal, rice, carrot, bottle gourd and some spices. You can serve it as a snack.

Recipe

Ingredients

Rice – 1 cup

Pigeon peas or tuar dal – 1/4 cup

Whole green gram or moong dal – 1/4 cup

Split chickpeas or chana dal – 1/4 cup

Split black gram or urad dal – 1/4 cup

Grated bottle gourd – 1 cup

Grated carrot – 1 cup

Green chilli – 2, finely chopped

Ginger – 1 inch piece, grated

Curd – 1/2 cup

Chopped cilantro or coriander leaves – handful

Salt – 1 & 1/2 teaspoon

Sugar – 2 teaspoon

Turmeric powder – 1 teaspoon

Asafetida or hing – a pinch

Lemon juice – 2 teaspoon

Oil – 1 tablespoon

Eno fruit salt – 1 teaspoon

For tempering

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Sesame seeds – 2 tablespoon

Asafetida or hing – a pinch

Curry leaves – 8 – 10, chopped

Method

Soak rice and lentils for 4 – 5 hours.
Grind into a coarse paste. Add very little water if require.

Take out the ground mixture in a big bowl. Add curd and mix well. Cover and keep aside for fermentation. I have kept overnight.

Mix salt, turmeric powder, asafetida, grated carrot, bottle gourd, ginger, chopped green chillies, cilantro or coriander leaves, sugar, lemon juice and 1 tablespoon oil. Mix everything well.

Grease a baking pan generously.
Preheat the oven at 200°for 15 minutes.

Heat 2 tablespoon oil in a pan. Add mustard seeds and cumin seeds. When the seeds starts to splutter add curry leaves and asafetida, stir and switch off the flame.

Add sesame seeds. Mix and add half of the tempering in the batter and mix well.

Add Eno fruit salt just before baking. Give a good stir and pour the batter in the oil greased baking pan.

Tap gently.
Pour the remaining tempering over it. Spread evenly.
Bake in preheated oven for 30 minutes or until the top becomes brown.

Let it cool down. Cut into square pieces. Serve warm or cold with any chutney or sauce.

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Mirchi Ka Salan Or Chilli Curry 

Mirchi ka salan or chilli curry.

A lip-smacking side dish from Andhra cuisine.

The Andhra cuisine comprises of both mouth-watering vegetarian and non-vegetarian dishes.

This mirchi ka salan or chilli curry is made of big size less hot variety chillies in a spicy gravy. You can get one more chilli recipe here

Posting this recipe for a Facebook group Shhhhh cooking secretly challenge.

In this group all the participating bloggers were challenged to make a dish with the use of two secret ingredients their partner assigns them with.

This month I have been paired with Shobha Keshwani for Andhra cuisine theme. And the two ingredients are mirchi/chilli and til/sesame.

Shobha is a very talented blogger who blog at http://www.shobhasfoodmazaa.com/?m=1

Check out delicious recipes on her blog. Thanks a lot Shobha for the advice and these wonderful ingredients.

I am very happy to share this because its first recipe from Andhra cuisine in my blog.
Mirchi ka salan generally served with Haydrabadi biryani. I have made veg pulao with this delicious curry. I will share this veg pulao recipe later.

I have made this mirchi ka salan according to my taste. Added little sugar and a small tomato in it. But you can omit sugar and tomato if you like. Tomato and red chilli powder gives a nice colour to the gravy.



Recipe 


Big size green chilli – 6-8

Onion – 1

Garlic – 3 cloves

Ginger – 1/2 inch piece

Peanut – 1/4 cup

Desiccated coconut – 1/4 cup

Seasam seed – 1 heaped tablespoon

Tomato – 1 small, chopped

Cumin seeds – 1/2 teaspoon

Nigella seeds – 1/2 teaspoon

Mustard seeds – 1/2 teaspoon

Salt to taste

Red chilli powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Tamarind – 1 tablespoon

Sugar – 1/4 teaspoon

Oil – 3 – 4 tablespoon



Method 
Soak the tamarind in 1/4 cup hot water.

Wash the chillies. Pat dry and remove the stem. Slit vertically and remove the seeds. Chillies should be intact. Don’t cut fully. Keep aside.

Dry roast the peanut and let it cool. Peel and grind in a grinder.

Dry roast sesame seeds and dessicated coconut separately till becomes light brown.

Heat 2 tablespoon oil in a pan. Fry sliced onion. When the onion becomes translucent add chopped garlic. Fry till the onion becomes brown.

Add tomato and ginger. Saute till the tomato becomes mushy and oil leaves the sides.

Add ground peanut, sesame seeds and dessicated coconut. Saute for 1 minute.

Let the mixture cool down. Grind the mixture with turmeric powder, red chilli powder and garam masala powder. I have used kashmiri red chilli powder, its not hot but if you are using red chilli powder add as per your spice tolerance.

Make a smooth paste.

Heat remaining oil in a pan. Fry the chillies till light brown. Cover the pan while frying to avoid spluttering.

When the chillies changes it’s colour, remove from oil and place on a paper towel.

In the same oil add cumin seeds, mustard seeds and nigella seeds. Let them splutter. Add curry leaves. Now add the ground spices and saute for 1-2 minutes.

Add water, salt, sugar and tamarind pulp. Add water as require to make a thick curry.

When it starts to rolling boil add fried chillies. Stir and cover. Cook on low heat for 10 – 15 minutes. Check in between.

Remove the cover. Taste and adjust the salt. The gravy should be thick. If its runny boil for some more time or add more water if require.

Garnish with chopped cilantro and tomato.

Serve hot with biryani, pulao, jeera rice or any bread, paratha or naan.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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