GOAN STYLE VATANA USAL / VATANYACHI USAL / DRIED PEAS CURRY

 

Vatanyachi Usal  is a very simple preparation without onion and garlic. The gravy is coconut based with some roasted spices ground together. Usually Goan Hindus make this on festive days like Diwali, Tulsi Vivah etc etc. along with many other vegetarian dishes. You can relish this with puris or pav bread.(ladi pav)

Ingredients

Dried green or yellow vatanas - 1 cup (soak them overnight)

Salt - to taste

Oil - 2-3 tbsps

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp or more as you like.

Mustard seeds - 1 tsp

Hing / asafoetida - 2 pinches

Lemon - 1/2 

Coriander leaves - handful

Roast & Grind:

Cumin seeds - 1/2 tsp

Coriander seeds - 1 tbsp

Cinnamon - 1" piece

Cloves - 5

Green cardamoms - 5

Red chilli - 1

Pepper corns - 8-10

Star anise - 1

Ginger - 1" piece

Coconut - 4-5 tbsps 

Method:

1. Soak the vatana over night. 

2. Boil them in a pan with 3 cups of water and little salt. We can use the water for gravy. Avoid using pressure cooker as they become mushy very fast.

3. In a pan dry roast the whole spices first. Remove them.

4. Next roast the coconut and ginger until the colour changes.

5. First grind the dry ingredients and add the coconut and ginger with sufficient water to make a coarser paste. Somewhat like coconut chutney.

6. In a pan heat oil and add the mustard seeds and asafoetida.

7. When they crackle, reduce the flame and add the turmeric and chilli powder. 

8. Now stir in the ground masala paste and saute it. 

9. Add salt and the boiled vatanas. Use the strained water of the vatanas for the gravy. Keep the consistency to your preference. 

10. Simmer on low flame for a minute or two until the masala gets cooked. Squeeze out the lemon juice finally. Add some coriander leaves.

11. Serve with pooris or pav bread. 

Check out the video:

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is V

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

You may also like:

Kolhapuri Misal Pav 

Sindhi Chola Dhabala

Ragda Patties 

URAD DAL PALAK / BLACK LENTILS COOKED WITH SPINACH

 

Here is a recipe of delicious dhaba style urad dal with palak. ( Black lentils cooked with spinach ) This is rich in proteins and vitamins. This is a very innovative recipe with a twist, A unique ingredients is added to the tadka which takes this dish to a different level. Believe me you will love this preparation.

Ingredients:

For Cooking Dal Oil - 3-4 tbsps Cumin seeds - 1 tsp Garlic cloves - 6-7 cloves A pinch of asafoetida Turmeric powder - 1/2 tsp Kashmiri red chili powder - 1/2 tsp Urad dal, soaked - 1 & 1/2 cups Spinach, chopped - 2 cups Water - 3 cups Salt to taste, For First Tempering Oil - 2 tbsps Ghee - 2 small ladles Cumin seeds - 1 tsp Dry red chilies - 2 A pinch of asafoetida Ginger Garlic - 1 tbsp each Turmeric powder - 1/2 tsp Onions, chopped - 3 medium Kashmiri red chili powder - 1/2 tsp Coriander powder - 1 tsp Cumin powder - 1 tsp Tomatoes chopped - 2 medium Salt to taste Urad dal papad, roasted, crushed - 3 Spinach, chopped - 1 cup Salt to taste Boiled Dal Water - as needed (add hot water) Coriander leaves - handful Lemon juice - 1 or 2 tbsps ( or add amchur powder / dry mango powder ) For Second Tempering: Oil or ghee - 1 tbsp Kashmiri chilli powder - 1 tsp

Method:

1. Heat 3 tbsps of oil in a pressure cooker.

2. Add 1 tsp of cumin seeds and toss them a bit. (do not let them crackle)

3. Next add 6-7 cloves of garlic. (whole) and fry until golden brown.

4. Now add little turmeric, red chilli powder, salt and the soaked urad dal.

5. Saute it a bit and add 2 cups of spinach and 3 cups of water.

6. Close the pressure cooker and cook for 4-5 whistles.

7. Open after the pressure is released. Mash it coarsely.

8. Now for the tempering heat 3 tbsps of oil and 2 small ladles of ghee (clarified butter)

9. Add a tsp of cumin seeds. After they crackle add the ginger and garlic. Saute them.

10. Next add the whole red chillies and asafoetida followed by onions.

11. Saute them until golden brown and add the tomatoes.

12. Simmer until the tomatoes are soft and add the spice powders and salt.

13. Mix them well. Now crush the toasted papads and add them to the tadka.

14. Toss them well and add 1 cup of spinach. This will give a lovely colour to the dish.

15. Cook on low flame until the oil starts to separate.

16. Now stir in the cooked dal and mix everything.

17. Adjust the consistency and taste to your preference.( Use hot water )

18. Simmer on low flame for few minutes.

19. Finally add some coriander leaves and squeeze some lemon juice. You may also add amchoor powder instead of lemon juice.

20. To give a nice colour heat little oil (not very hot). Add little Kashmiri chilli powder and stir it into the prepared dal. This can also be done after dishing it out.

Check out the video

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is U

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

You may also like:

Sindhi Sai Dal

Makhni Dal - Puri

Dal Pakwan

TENDLI BHAAT / KUNDRU PULAO / IVY GOURD PILAF

 Tendli also known as Kundru is Ivy Gourd in English. Tendli bhaat is a very popular rice dish from Maharashtrian cuisine. It gets its unique flavour from the freshly ground goda masala powder which is used extensively to flavour many Maharashtrian dishes. This one pot meal can be relished with papad and pickle. 

Ingredients:

Tendli / ivy gourd - 250 gms Rice - 1 & 1/2 cups or as needed Onions - 1 Oil - 2-3 tbsps Desi ghee / clarified butter - 2 tbsps Roasted peanuts - few Goda masala - 2-3 tsps Coriander leaves - handful Red chilli powder - 1/2 tsp Salt - to taste Green chillies - 1 or 2 Grated ginger - 1 tbps Crushed garlic - 1 tbsp Grated coconut - 3 tbsps Asafoetida / hing - 2 pinches Mustard seeds - 1 tsp Cumin seeds - 1 tsp Curry leaves - few Turmeric powder - 1/2 tsp Cinnamon stick - 1" piece Green cardamoms - 3

Method:

1. Heat oil and add asafoetida, cumin seeds and mustard seeds.

2. Next add the cardamoms and cinnamon stick.

3. When they give out an aroma add the ginger, garlic and curry leaves.

4. Toss them a bit until the ginger garlic colour changes.

5. Now tip in the onions and green chillies. Saute them.

6. When the onion is golden brown add the ivy gourd strips.

7. Cover and let them cook.

8. When they are almost done add the salt, turmeric powder and half of the goda masala powder saving some for later when we add the rice.

9. Add 1/4 cup of water and simmer so that all the flavours are incorporated.

10. After the water is absorbed by the vegetables add handful of roasted peanuts, 1 tbsp of grated coconut and some fresh coriander leaves.

11. Now add the soaked and washed rice. Using the same measuring cup add little less than double quantity of water.

12. Add the remaining goda masala and salt. Check and adjust the spice level to your liking.

13. Cover the pan and cook on medium flame first. After the water dries up reduce the flame to low.

14. Add about 2 tbsps of ghee (clarified butter). Give it a gentle stir and place it for dum on a griddle (tawa) for few minutes on low flame.

15. Dish it out and garnish with some peanuts, grated coconut and coriander leaves.

16. You can enjoy it with some pickle, yogurt and thecha.

Check out the video:

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is T

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

INSTANT SOOJI VADAS / SEMOLINA VADAS

 

Here is a quick and easy vada recipe that requires no grinding. All you have to do is soak the semolina with yogurt and few other ingredients and fry the vadas. A perfect Sunday breakfast / brunch idea. This recipe comes handy when you don't have enough time to soak and grind the urad dal.

Ingredients: Semolina - 1 cup Rice flour - 1 tbsp (optional) Baking soda - 2 pinches Salt - as required Yogurt - 1 cup Chopped curry leaves - 1 tbsp Diced ginger - 1 tsp Coriander leaves - handful Finely chopped onion - 3 - 4 tbsps Finely chopped green chillies - 1 tbsp Oil - to fry the vadas

Method:

1. Transfer all the ingredients into a large mixing bowl.

2. Add 1 cup yogurt and 1/2 cup water. Mix everything well.

3. Rest it for 15 minutes.

4. Heat oil in a pan and fry the vadas.

5. Serve them with chutney and sambar.

Check out the video

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is S

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

You may also like:

Punugulu / Cocktail Fritters

Bread and Quinoa Vadas

Medu Vadas

RAJMA DHOKLAS ( No Fermentation Required)

Here is a healthy and protein rich snack recipe for you.... Rajma dhoklas

This easy to make and tempting recipe is surely going to win your hearts. No fermentation is required. Just soak the dhoklas overnight, grind and prepare them. These can be enjoyed at any time of the day. 

 Ingredients:

Rajma (kidney beans) .... 1 cup ( soak overnight) 

Ginger paste ....................1 tsp

Green chilli paste ............ 1 tsp

Sugar .............................. 1 tsp

Salt .................................. to taste

Eno fruit salt .................. 1 tsp

Lemon juice .................. 1 tbsp

Yogurt .......................... 1/2 cup

Oil ............................... 2 tsps

For tempering:

Mustard seeds .......... 1 tbsp

Crushed sesame seeds .. 1 tbsp

Asafoetida ................ 1/4 tsp

Curry leaves .......... few 

Kashmiri chilli powder - 2 pinches for colour (optional)

Oil ...................... 2 tsps

For garnishing:

Slit green chillies 1 0r 2 (lightly sauteed)

Grated coconut ..... 1 tbsp

Method:

1. Wash and soak the rajma overnight or 8-10 hrs.

2. Grind them to a slightly coarser texture.

3. Add the ginger and chilli paste, 1 tsp oil, sugar, salt and yogurt. Mix them well.

4. Just before steaming, add the eno fruit salt and lemon juice over it. 

5. Mix it quickly. 

6. Grease the dhokla tray with the remaining oil and pour the batter into it.

7. Steam them until done.

8. Let it cool a bit before cutting into pieces.

9. Heat oil in a pan and add the tempering ingredients. 

10. As soon as they crackle toss the dhokla pieces gently. Alternately you can pour the tempering over the steamed dhoklas.

11. Garnish with coriander leaves, slit green chillies and grated coconut.

12. Serve them with mint and coriander chutney.

Check out the video

Pin for later

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is R

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( Fusion dhokla with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

You may also like:

Rajma Pulao

Rajma Cutlets

Rajma Rasam

MUMBAI STYLE QEEMA PAV / BHUNA QEEMA / MUTTON MINCE SERVED WITH PAV BREAD

 Here is the recipe of Mumbai style Keema Pav. The scrumptious mutton mince is served with soft pillowy pav that is lightly toasted with butter. Top it with tangy onion slices and enjoy the delectable preparation.

Ingredients:
Pav breads --- as needed
Some butter for pav bread
Keema / mutton mince -- 500 gms
Onions --- 3-4 (about 2 cups sliced)
Green peas ---- handful
Tomato Puree -- 1 tbsp
Tomatoes ----- 2
Oil ----------- 1/4 cup
Green chillies --- 2-3
Ginger ------------ 1 tbsp (grated or crushed)
Garlic ------------- 1 tbsp (minced or crushed)
Salt ---------------- to taste
Turmeric powder ----- 1/2 tsp
Cumin powder --- 1 tsp
Coriander powder -- 1 tsp
Red chilli powder ---- 1/2 tsp
Kasoori methi ---- 1 tbsp
Garam masala powder----- 1 tsp

Method:

1. Heat oil in a pan. Add the sliced onions.

2. Saute them until golden brown.

3. Add the green chillies, ginger, garlic and tomatoes.

4. Add 1 cup water and cook until the onions and tomatoes are soft..

5. Now add the mutton mince and saute.

6. Continue stirring and cooking until the colour turns brown. While sauteeing add water little by little whenever required.

7. Add the salt, green peas, kasoori methi and spice powders.

8. Simmer to cook until done. Adjust the consistency as you like and add water accordingly.

9. Heat the pav breads with butter. Serve with the cooked qeema.

Watch the video

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is Q

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

You may also like:

Keema Macaroni Muffins

Keema Aloo

Keema Samosas