Thursday, 12 December 2013

Sweet, Sour and Spicy Panchamrut - Tangy side dish

This panchamrut is not be confused with the panchamrut used in pooja..this version I am explaining below is a traditional Maharashtrian side dish served on most of festival meals

1. 1/2 cup sesame seeds(til) (white)
2. 1/4 cup peanuts
3. 1/4 slices of fresh coconut
4. 3-4 green chilies
5. Few fresh curry leaves
6. 1/2 cup tamarind pulp
7. 1/2 cup grated jaggery
8. 3 tbsp oil
9  1/2 tbsp mustard seeds-cumin seeds mix (rai-jeera)
10. 1/2 tbsp fenugreek seeds (methi dana)
11. 1/2 tbsp red chili powder
12. Salt to taste
Water to adjust consistency

1. Dry roast the sesame seeds in a pan, bring to room temperature and grind to fine powder
2. From 1/4 cup peanuts, keep 1-2 tbsp whole peanuts aside and dry roast the remaining peanuts bring to room temperature and grind to fine powder
3. In a pan, heat the oil, add mustard seeds-cumis seeds and fenugreek seeds.
4. As they crackle, add fresh curry leaves, cut green chillies, slices of fresh coconut and whole peanuts that were kept aside
5. Saute for a while and add red chili powder, tamarind pulp and jaggery. Add 4-5 tbsp water to the mix and bring to boil
6. Add sesame seeds, peanut powder, salt to the boiling mixture in pan and mix well. Add water to adjust consistency to that of thick gravy
7. Cook the panchanmrut for 1-2 mins

Tangy sweet and sour panchamrut is ready..Serve hot or at room temperature as side dish with pulka/puri, dal-rice-sabji

Monday, 9 December 2013

Dahi Bhendi (Okra cooked in thick curd gravy)

Well..after long time..many things kept me busy in this time..and even though i thought of writing for this blog, didn't get chance to visit here..
Today I am writing a yummy curry which goes well with rice or paraths and makes it a filling and satisfying meal!
First I had Dahi bhendi during a flight ..And I found this simple bhendi gravy was really making the simple rice meal so complete with all tastes in single dish!
So I thought of giving it a try..though I didn't read about it, with simple taste analysis decided to choose the ingredients..and in first trial itself this dish became a hit in my home and amongst my friends who tasted it..
Since then many had been asking me the recipe for here it comes today

1. Bhendi(Okra) 150gram
2. 2-3 green chilies
3. 7-8 cloves of garlic
4. 1/2 cup roasted peanut powder
5. 1 cup sour curds
6. 1 1/2 tbsp garam masala
7. 1 tbsp red chilli powder
8. 1/2 tbsp turmeric powder
9. 3-4 tbsp oil
10. Salt to taste

1. Wash and dray bhendi and cut into 1 inch pieces. Give 2 cut (in shape of +) from top to each piece. make sure you do not cut till end, so that the pieces are not separated
2. Grind garlic cloves and green chilli together to form a fine paste. Keep aside
3. In a pan, heat 1/2 tbsp oil and add the bhendi pieces, cover and let it cook for 2-3 mins till soft
4. Add a pinch of salt to the bhindi, mix well and let it cook again for 2 mins keeping it open this time (this will ensure the bhindi does not become sticky)
5. Transfer the cooked bhindi in a plate and keep aside
6. Now in same pan heat the remaining oil
7. Add garlic-chilli paste and stir it continuously till it turns golden brown
8. Lower the flame/heat, add garam masala, red chilli powder, turmeric powder, very quickly and stir so that the masalas don't burn
9. Add roasted peanut powder and mix well
10. Keep the flame/heat low throughout, now add the curds and mix well (If too tick curd is used, add water to adjust consistency for thick gravy)
Make sure the flame is low and you mix all ingredients well, else there are chances of curds breaking/spoiling
11. Add the cooked bhendi to the pan and let the gravy cook together for 2-3 mins till it starts releasing oil from sides

Yummy Dahi Bhendi is ready to be served with hot rice or parathas!!

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