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Shravani Somvaar |
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Ingredients |
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| Toor Daal |
100 gms |
| Turmeric powder |
½ teaspoon |
| Asafoetida |
¼ teaspoon |
| Salt |
To taste |
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Procedure |
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| Soak toor daal in water for
atleast half an hour. Put daal, turmeric powder and asafoetida in a
pressure cooker. Add sufficient water and pressure cook for 10 to 15 mins(approx.)
till daal is tender. Smash the daal. Add salt. Add water if required. Boil for 1
min. |
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Shirala Watana Bhaaji |
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Ingredients |
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| Shirala |
1 |
| Peas |
¼ kg |
| Red chilli powder |
1 teaspoon |
| Parbhi Sambar |
1 teaspoon |
| Turmeric powder |
¼ teaspoon |
| Oil |
3 teaspoons |
| Cumin seeds |
½ teaspoon |
| Asafoetida |
a pinch |
| Salt |
To taste |
| Cocnut (grated) |
For garnishing |
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Procedure |
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Peel
shiralas, Cut lengthwise and and then make small half inch pieces. In a thick
bottom pan, heat the oil. Add cumin seeds and asafoetida. Then add peas and
shirale pieces followed by red chilli powder, parbhi Sambar, turmeric
powder, salt and little water. Cover with lid. Cook on a slow flame till peas
are tender. Garnish with grated coconut. Serve hot. |
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| Batata Bhujane |
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Ingredients |
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| Potatoes |
3-4 (medium sized) |
| Red chilli powder |
1½ teaspoon |
| Turmeric powder |
½ teaspoon |
| Oil |
5-6 teaspoon |
| Coriander leaves |
1½ teaspoon |
| Green chillies |
1 (cut into small pieces) |
| Salt |
To Taste |
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Procedure |
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Peel potatoes and cut
them into thick slices. In a thick bottom pan, add all the ingredients and
water. Cook till the potatoes are tender. The gravy should be oily. |
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| Methe (Fenugreek) Aluche Sambare |
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Ingredients |
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| Alu (arum) stems (bhaajicha alu) |
2 |
| Cocnut milk |
¼ coconut |
| Rice flour |
1 tablespoon |
| Tamarind pulp extract |
1 teaspoon |
| Fenugreek seeds |
10-15 |
| Oil |
½ teaspoon |
| Asafoetida |
a pinch |
| Red chilli powder |
¾ teaspoon |
| Parbhi Sambar |
½ teaspoon |
| Turmeric powder |
¼ teaspoon |
| Sugar |
2 teaspoon |
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Procedure |
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Peel alu stems
and cut into very thin slices. In a thick bottom pan heat oil . Add fenugreek seeds
& asafoetida in it. Then add Alu stem pieces, water and tamarind extract.
Add red chilli powder, parbhi sambar and turmeric powder and salt and cook till
the stems are tender. Add rice flour to thin coconut milk and add this mixture
to the pan and cook for about five mins. Add thick milk and sugar and boil for a
minute. Serve hot. |
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| Paatwad |
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Ingredients |
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| Alu (Arum) leaves (vadicha alu) |
3-4 |
| Gram Chana Dal |
150-200 grams |
| Red chilli powder |
1 teaspoon |
| Parbhi Sambar |
1 teaspoon |
| Turmeric powder |
¼ teaspoon |
| Cumin seeds powder (coarse) |
½ teaspoon |
| Asafoetida |
a pinch |
| Coriander leaves |
2 teaspoons |
| Tamarind extract water |
1 tablespoons |
| Green chillies |
1 (finely chopped) |
| Oil |
For frying |
| Salt |
To taste |
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Procedure |
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Soak chana dal overnight and
then grind it coarsely. Add red chilli powder, parbhi sambar, turmeric powder,
ginger paste, corainder leaves, green chillies, cumin seeds powder and salt. Mix
well. |
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Remove stems from leaves and wash the leaves. Keep one leaf
upside down on a flat surface. Apply tamarind extract water
lightly. Then spread a thick layer of the above mixture and fold
the sides of the leaf. Repeat the entire procedure twice with
the tips of the leaves on opposite ends. Roll the leaves
together and steam this roll in a pressure cooker for 15-20
minutes. When cold, cut the roll into thick slices. Shallow fry
the slices in oil till crisp. Serve hot |
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| Sweet Dish (Airoli [Sweet Bhaji]) |
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Ingredients |
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| Wheat Flour |
1 cup |
| Gram (Chana) Flour |
1 cup |
| Sugar |
1 cup |
| Oil
|
1 teaspoon |
| Oil |
For frying |
| Raisins |
1 teaspoon |
| Cardamom powder |
¼ teaspoon |
| Nutmeg powder |
2 pinches |
| Salt |
To taste |
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Procedure |
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Mix together the wheat flour,
gram flour, sugar, oil, raisins, cardamom powder, nutmeg powder, salt and water.
The mixture should have a dropping consistency. Keep the mixture aside for one hour.
Put two tablespoon mixture in hot oil. Fry till golden brown. |
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Personal Touch |
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The items mentioned in the above taat have been
generalised as far as possible. There may be variations in each household. Even
the tastes may vary. |
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Sau Meghana P. Rane |
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