Aloo Ka Path

Aloo ka Path is a typical Maharashtrian dish also known as Aloo Arbi Pathe ka Amti made with the leaves of arbi plant and spices. This is an incredible dish of Taro root leaves cooked in Maharashtrian style.  In this recipe, the taro root leaves are finely chopped and cooked in an array of ingredients and amazing aromatic Indian spices.

Aloo ka path is an excellent curry united with an assortment of flavours releasing from a variety of ingredients such as bitterness from fenugreek seeds, spiciness from red chilli powder, green chillies and goda masala, tanginess from tamarind sauce and sweetness from jaggery. It’s a thrilling and delectable thick saucy curry that goes very well with roti, bhakri, jowar ki bhakri, chapatti or rice. A medley of flavours that would be a delight to your taste buds, refreshing and stimulating to the palate.

Arbi or Arvi leaves are large sized, green in colour; heart shaped and is commonly used in Indian dishes. There are many varieties of Colocassia around the world such as eddo, dasheen or elephant’s ear. Taro has a global culinary presence though. Over 10% of the world’s population uses it as food staple. Taro leaves offer a substantial amount of Vitamin A and C and are rich in vitamins and minerals. They are better source of protein than the plant’s roots. Raw taro leaves are toxic; however the toxin can be reduced by cooking or soaking overnight in cold water. Taro leaves are popularly used in pacific island cuisines, these leaves are often eaten steamed or as a wrapper for other foods.

It’s a perennial plant native to Southeast Asia. It is primarily grown as a root vegetable for its starchy corms (aka, taro root) as well as for its leaves. The leaves are a good source of vitamins A and C, contains more proteins and are high in iron than the corms. Arvi leaves are used in making varieties of curries. The fresh taro leaves are generally rolled into spirals stuffed with a spiced chickpea paste, steamed and fried to make patra or Aloo vadi or Arvi patte ke roll which is a well known Gujarati snack.

Arbi or Taro is widely used in south Indian cuisine. There are a variety of dishes that can be prepared with Arbi such as arbi-chamagadda-pulusu, arbi vadai, Stinky delight arbi (taro root) & shrimp vadai, arvi-gosht, arbi-fry etc. Cooked or fried arbi is crispy, has a light mealy texture and a slightly sweet flavour.

The mix of peanuts, cashew nuts, small pieces of radish and channa dal enhances the taste and gives a wonderful crispiness and nutty flavour to this dish. Peanuts in whole, powdered or ground form is widely used in Maharashtrian style of cooking. Peanuts can be used, toasted or steamed. They are very versatile and can be added to savory and sweet dishes. There are used in making a variety of sweets, chocolates, muffins, candies, peanut butter and so on. Boiled peanuts are best accompanied with cocktails and mocktails. They are vital ingredients for making variety of chutneys.

For preparing with appetizing and yummy Aloo Ka Path dish, firstly heat oil in a hot pan and when the oil gets hot, add mustard seeds. When mustard seeds start crackling, add cumin seeds, fenugreek seeds, curry leaves, green chillies, turmeric, hing, red chilli powder, goda masala and sauté the spices. Immediately add peanuts (soaked in hot water for few minutes), channa dal (soaked in water for few hours), cashew nuts, coconut pieces, radish, chopped arbi leaves and salt to taste.

Stir all the ingredients well and put it on a slow flame, cover the pan with a lid and cook for about 4-5 minutes. After 5 minutes of slow cooking, remove the lid and add little water, cover and cook for another 5 minutes. Remove the lid and check if the arbi leaves are soft and tender. Add jaggery and mix well. Take a teaspoon of besan flour in a bowl, add little water and mix well. Add little tamarind juice and besan flour paste and bring to boil. (the besan flour paste will slightly thicken the gravy). Sprinkle some roasted peanut powder and mix well and switch off the flame. Serve with hot steamed rice, roti or bhakri.

Tip-

Wash and pat dry the Colocassia leaves remove the stems and chop finely as desired – thickly or thinly.

While preparing this dish, look for light and bright green leaves which are fresh and not limp.

Taro leaves as well as yellow-fleshed roots have significant levels of phenolic flavonoid pigment antioxidants such as ß-carotenes, and cryptoxanthin along with vitamin A. Consumption of natural foods rich in flavonoids helps to protect from lung and oral cavity cancers. It also contains good levels of some of valuable B-complex group of vitamins such as pyridoxine (vitamin B-6), folates, riboflavin, pantothenic acid, and thiamin. It is an excellent source of vitamins C and E, potassium, magnesium, and folate and has good fibre content.

Do try this extraordinary dish. Click on the link below to view the making of this recipe:

http://www.vahrehvah.com/ALOO+KA+PATH:7828

Enjoy Cooking!

Tindla Channa

Tindla Channa is a spicy Maharashtrian curry made with boiled pieces of Tindora or Ivy gourd cooked with desi channa blended together with coconut, roasted peanut and spices in spicy thick gravy. This is an authentic and traditional Maharashtrian style recipe that can be eaten as a side dish with dal rice, sambar rice, roti, chapatti or phulka.

Tindla or Tindora is a green vegetable which is popular in many parts of India and is known by many names such as Ivy gourd, Tondli, giloda, kovakai, dondakaya, tondekayi etc. It is a very typical vegetable eaten by most people from the Indian subcontinent. The simplicity of this recipe is mainly the subtle and nutty flavours which are comforting to the palate. Tindora vegetable blends well and either be cooked on its own or mixed with other vegetables like potato. They are also added in many sambar recipes.

Generally Tindora is used for making stir fries or masala curries. Some of the remarkable recipes of Tindora or Tindla are Dondakaya Vepudu (Tindora fry), Dondakai Pappu Koora (Tindora & Channa masala), Tindora chutney, Tindora rice, Bharli Tondi Tindora Masala (Stuffed Tindora masala), Tindora pickle etc. Tindla is a humble vegetable and blends well with other veggies and spices. It is prized mainly as it’s rich in beta-carotene and is known to have medicinal properties. Ivy gourd or Tindora or Coccinia indica as its biological name has immense health benefits.

Desi channa or kala channa is the other excellent ingredient used in this recipe making the dish highly nutritious. Desi chickpea are dark brown in colour and is used in making various snacks or side dish in a main meal such as Black Channa Curry, Harabara Channa Soup, Kadala curry (a popular traditional Kerala style curry), Kondai kadalai pachadi, etc. It is also added in salads and soups.

Chickpea is highly nutritious pulse and places third in the list of food legumes throughout the world. It is an excellent source of protein. There are mainly two types of chickpea produced i.e. Desi and Kabuli. It is a type of pulse and staple food in many countries and plays an enhanced role in the diets of most vegetarians around the world. Channa is a powerhouse packed with nutrients, rich in proteins, dietary fibre and complex carbohydrates with a horde of vitamins and minerals. It is low in fat with zero cholesterol and because it is a plant food, it contains potentially health-beneficial phytochemicals. Because of their high nutrient content, beans and peas may be considered both as a vegetable and as a protein food.

To prepare this appetizing and delicious Tindla Channa, firstly soak desi channa or kala channa overnight in water. Next day boil and keep aside. Wash and cut Tindora or Tindli into pieces and boil them until they are slightly soft and tender. Keep them aside. Heat oil in a pan and when it becomes hot, add mustard seeds. When the mustard seeds start crackling, add cumin seeds, curry leaves, chopped green chillies and chopped onions. Add salt and sauté until the onions are slightly browned. Add pinch of hing, turmeric, red chilli powder, coriander powder and garam masala powder.

Add tindora pieces, desi channa or kala channa and mix well. Cover the pan with a lid and cook over a slow flame for 3 minutes. After 3 minutes, remove the lid, add pinch of sugar, 1 ½ tsp of roasted peanut powder, freshly ground coconut and mix thoroughly. Simmer and cook for just a minute or two. Sprinkle coriander leaves and switch off the flame. Serve with rice, roti or bhakri.

Channa in combination with cereals or vegetables has been successfully used to treat protein energy malnutrition in children. As channa has the lowest glycaemic index among food grains, the carbohydrates in channa breaks down more slowly gradually releasing glucose in the bloodstream, which can be valuable in a diabetic diet

Kala channa, or black chickpeas, is usually used in exotic, Indian recipes making the dish delicious with distinctive flavour. As most of us know that pulses are a good source of protein and high fibre, so trying these recipes is a very tasty way of having nutritious food and enjoy new flavours and taste. Do click and check the video to enjoy the making of this recipe:

Enjoy Cooking!

Kaju Matar Usal

Kaju Matar Usal is an excellent dish cooked in Maharashtrian style – cashew nuts cooked with green peas in a rich tomato, coconut and spice mix delicious gravy. This dish is a complete extravaganza delicacy that can be prepared for any special occasion or party.

Kaju Matar Usal is a lip smacking recipe prepared by using wholesome cashew nuts, fresh or frozen green peas cooked in rich, creamy and velvety based gravy. Cashew nuts in a delicious, spicy sauce just taste heavenly and this can also impress your guests with delight. Making of this usal curry takes less time and can become a star dish on your dinner table.

Cashew nuts and fresh coconut are the star ingredients from the cuisine of Kerala. This yummy and delectable usal pleasantly combines the richness of the cashew nuts along with the smoothness of green peas with the creaminess of coconut. There are a lot of Indian dishes that use ground cashew nuts for making their gravies thick and rich based. The exotic dishes made from the Mughlai cuisine are some of the richest dishes in the world. Most of their recipes are made with cashew nut paste or almond paste with ghee. Their recipes are generally slightly sweet and wonderful to taste and Mughlai recipes are spicy too.

Some of my fabulous recipes made with cashew nuts are Cashew nut curry, Kaju Karle – (Karela Bittermelon with Cashew nuts), Chicken with cashew nuts, Chicken Korma, Spicy Fried Cashew Nuts, Masala Cashews. Cashew nut is a very versatile nut and is also used in making various sweet delicacies like Cashew Chikki, Carrot payasam with cashew, Cashew nut biscuit, Kaju burfi and many more. Cashew nuts are extensively grown in South India (state of Kerala). India is a major exporter of cashew nuts worldwide only second to Brazil. Generally the quality of cashews is determined by their whiteness.  The whiter the kernels, better is the quality of cashews.

Fresh green peas are another incredible food item that can be used fresh, frozen or dried. These little round green tiny balls are very popular in the north Indian cuisine. They are generally eaten as a snack, as a side dish or as a main course dish. Popular dishes made from green peas are Aloo mattar (potatoes and green peas), Kheema Matar (minced meat and green peas), Mattar Paneer (Paneer cheese cubes and green peas), Peas Pulao, Peas masala etc.

The pea is a green, pod-shaped vegetable, widely grown as a cool-season vegetable crop. A pea is most commonly the small spherical seed or the seed-pod of the legume Pisum sativum. Each pod contains several peas. Although it is botanically a fruit it is treated as a vegetable in cooking. In early times, peas were grown mostly for their dry seeds. In modern times, however, peas are usually boiled or steamed. Fresh peas are also used in pies, salads and casseroles while the dried peas are often added into the soups or simply boiled and eaten on their own.

To prepare this mouth-watering and scrumptious Kaju Matar Usal, firstly heat 2 tbsp oil in a pan and when it is hot enough, add 1 tsp cumin seeds, few curry leaves, 2 tbsp onion paste and sauté until browned. Add 1 tsp chopped garlic and chopped green chillies, When the garlic and green chillies get cooked, add a pinch of hing, turmeric, red chilli powder, pinch of garam masala powder, salt and 1 cup tomato puree. Sauté the entire ingredients well. Add little water, 2 tbsp ground coconut paste and mix. Cover with the lid and cook for about 5 minutes until this is nicely cooked. Add ¼ cup boiled cashew nuts, boiled green peas and ¼ cup chopped coriander leaves and cook for 2-3 minutes and switch off the flame. The dish is ready. Serve hot with Garlic naan, tandoori roti or Jeera rice!

Kaju Matar usal is an affluent dish and makes an extraordinary lavish curry. This curry has a wonderful creamy soft, crunchy texture with amazing silky thick gravy, spiced with incredible and intrepid Indian aromatic spices creating a perfect dish for parties and special occasions. This dish also tastes extremely good with naan, roomali roti, pulaos, jeera rice and fried rice. Do try this healthy Kaju Matar Usal recipe and enjoy its exotic flavours and taste. Click on the below link to view the making of this delightful recipe:

http://www.vahrehvah.com/popvideo.php?recipe_id=7781

Apart from the wonderful flavour this dish imparts, it is also packed with umpteen amounts of nutrients and vitamins as green peas in several different forms have a vibrantly delicious flavour, wonderful texture and a wealth of health supporting nutrients. They are very good source of vitamin K and dietary fibre and also good source of folic acid and a good source of vitamin B6.

Enjoy Cooking!!!

Batata Papad fry bhaaji

Batata Papad fry bhaaji is a very simple and easy to cook dish. Made with thinly sliced potatoes cooked with masala papads and spiced with red chilli powder, seasoned with ground fresh coconut etc., is fried until crisp.

Batata means Potatoes in Hindi and Papads are thin, crisp Indian preparation which can also be described as cracker. They are typically made from flour or paste made from lentils, chickpes, black gram (urad flour), rice or potato. This dish is typically a mix of potatoes and papads cooked together with spices. This is a dish that is popularly prepared in western states of India such as Gujarat, Rajasthan etc. In certain parts of India, raw papads (dried but unroasted) are used in curries and vegetable preparations namely Papad ki Sabzi.

Papads are also known as papadum or pappadam in Malayalam, happala in Kannada, appalam in Tamil, Papadum in Sinhala or appadum in Telugu. There are a variety of papads that one can make. They can flavour with an array of seasonings such as chilli (Chilli papad), cumin, garlic or black pepper (Masala papad).  Papads are an important part of the Indian cuisine and the recipes vary from region to region and family to family. The papad dough is shaped into a thin, round flatbread and then dried (traditionally in the sun), and can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture. Papad may also contain rice, jackfruit, sabudana, etc. as main ingredients. To achieve different tastes, cracked black pepper, red chilli powder, asafoetida, cumin seeds, or sesame seeds are used as flavouring agents. In India, papads/ khakhras are generally eaten as an appetizer or snack. Sometime it can also be eaten with various toppings such as chopped onions, chutney or dips and condiments.

In India, potatoes are popularly known as Aloo or Batata in Hindi. It is one of the most sought after food item used in the Indian cuisine. There are an array of dishes that can be prepared with this tuber such as Aloo paratha, aloo bonda, jeera aloo, dum aloo, aloo gobi and many more. It is one of the most comfortable food items and can be cooked in various different ways such as mashed, boiled, baked, roasted or fried.

Batata and papad is an excellent combo and makes a great dish. Finely sliced potatoes cooked with papad turns crispy on the exterior side and soft inside. This recipe has very simple ingredients and mild flavours. It goes well with roti, chapatti or rice and dal. Potatoes also taste very well with other vegetables such as cauliflower, beans, cabbage etc. They can be combined with any veg or non-veg recipe.

To prepare this subtly spiced Batata papad fry bhaaji, firstly heat oil in a pan and when the oil is hot enough, add cumin seeds. When they sizzle, add curry leaves, chopped onions and just sauté. Add thin sliced potatoes pieces and cook on medium heat. Add a pinch of salt and mix well. Cover with lid and cook for few minutes till the potatoes are transparent or half cooked. Add turmeric and chilli powder. Take masala lijjat papad and break them into pieces and add in the pan. Mix well, cover and cook on a slow flame. Cook till the papads are dry and slightly crispy. Add some chopped tomatoes, 2 tsp ground coconut (optional). Mix and cook for another 3-4 minutes. The dish is ready to be served.

Tip: Add little salt while cooking the potatoes as masala papad contains salt, black pepper, hing etc.

To try making this dish, click on the below link to view the making of this humble and appetizing dish:

http://www.vahrehvah.com/popvideo.php?recipe_id=7777

Apart from offering its wonderful taste, potatoes are also an excellent source of vitamins, manganese, potassium and copper. It acts as a good dietary fibre and contains antioxidant properties. Baked potatoes are extremely healthy and low in calories. Do try this simple yet delicious recipe.

Enjoy Cooking!