Meeda

                                                                       (मीड़ा)

Ingredients

• Besan / Gram Channa Powder
• Onion 1/2 kg
• Green Chilli 6-8 green chili
• Tomato 1
• Garlic 6-8
• Ginger 1 inch 
• Turmeric, red chili, salt coriander powder and salt
• Garam Masala
• Oil
• Hing
• 3 big red chili
• Green coriander.

Procedure

• Take besan add salt , Hing, turmeric, Garam masala, coriander powder, red chili powder, cumin powder . 
• Mix all the ingredients thoroughly.
• Pour water 1/2 tsf at a time  in besan and make it into small pieces
• Roast it with little oil till golden brown.
• Chop onions longitudinally 
• Chop chili
• Grate tomato.
• Pour oil in pan 
• Add Hing, cumin, 6-7 piece of garlic in it. Grated ginger, onion ,green chilies.
• Add 3 big red chili.
• Add chopped onions and green chilies
• Grated tomato.
• Add 3 big red chili.
• Sauté it for 30 minutes.
• And dry Garam, masala Turmeric, red chili, salt coriander powder and salt
• Add dry roasted besan 
• Add 1 1/2 glass hot water to gravy
• after one boil add roasted besan pieces into it.
• Cook it for 15 minutes

Tips

• Can be eaten with chapati / Paratha / Puri / rice.
• Hing is a must.
• Garnish it with green coriander.

Tomato Dhania Shorba

                   Tomato Dhaniye Ka Shorba

Ingredients 6-8 medium tomatoes (tamatar), cut into quarters 5-6 fresh coriander stems, chopped 1 tablespoon chopped fresh coriander leaves (dhania) + for garnishing 2 teaspoons oil 2-3 green cardamoms 4-5 black peppercorns 1 black cardamom ½ inch cinnamon ½ teaspoon fennel seeds (saunf) ½ teaspoon cumin seeds (jeera) 2 dried red chillies ½ teaspoon red chilli powder 1 tablespoon gram flour (besan) Salt to taste

Procedure 1. Heat oil in a pressure cooker. Add green cardamoms, peppercorns, black cardamom, cinnamon, fennel seeds, cumin seeds and broken dried red chillies and sauté till fragrant. 2. Add tomatoes, coriander stems, chilli powder, gram flour and salt, mix and cook on high heat for 1 minute. 3. Add 4 cups water, cover and pressure cook on medium heat for 8 minutes. Set aside for 5 minutes and open the lid when the pressure is completely released. 4. Blend the cooked tomato mixture into a smooth mixture and strain in a bowl. Add 1 tablespoon coriander leaves and mix well. 5. Serve hot garnished with some coriander leaves.

Preparation

• Finely chop tomatoes into small pieces
• 2 TSF Olive oil in pressure cooker.
• 2 small and 2 big cardemum, black pepper corns, small piece of cinnamon, fennel seeds, cumin seeds, 2 dried red chili whole, 
• Add Chop quarter tomatoes, Along with chopped coriander stems, some red chili powder, besan for binding of soup, salt to taste.
• Cook this mixture for 1 min on high heat.
• Add some water, cover the pressure cooker with lid. cook the tomatoes for 8 minute on medium heat.
• With hand blender churn the mixture into fine puree.
• strain it .
• Add chopped coriander leave.
• Garnish it with coriander leaves
• Remove the roots of green coriander
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• Add green coriander roots
• Add chopped tomatoes.
• Add salt and sugar
• Add 4 bowls of water and boil it for 15 minutes.
• Remove the coriander roots.
• Cool it and do not grind it. Just press it with hand
• Sieve it the Shorba is ready to serve.
• Garnish it with green coriander leaves.

Tips

• Serve it pipping hot.
• Can be eaten with garlic bread.
• Use green coriander roots as it has strong flavor.
• Garnish it with green coriander leaves.
• Add salt to tomatoes so that they cook quickly.
• It should not be cooked in cooker. 
• Roasted besan can be added to thicken Shorba (optional). it gives beautiful color to it.
• Hand blender can be used.

Introduction

Tomato Dhaniye ka Shorba is a simple as well as a quick recipe and gets done withing 20 to 25 minutes. This tangy soup is a perfect accompaniment with bread sticks and a comforting food for the winter evenings. If you love juicy tomatoes, you would not want to miss out this tomato soup recipe! 

Soup Sticks

'Stir' Clear Of These Mistakes

• Avoid adding too much liquid, Water or milk dilutes the flavor of the other ingredients and make the soup bland.
• Avoid over boiling the soup or cooking it over high heat. This causes it to loose its consistency. and flavor.
• Make sure to cook the vegetables or meat in the broth itself to enhance the taste., Also the stock must have some root vegetables.
• Soups are not merely purees with spices and herbs, so ensure that any vegetables that is not meant to be pureed is not used for  the preparation of the soup.

https://madhufooddelicacies.blogspot.com/2022/02/tomato-dhania-shorba.html

Maharashtrian Masale Bhaat

               Maharashtrian Masale Bhaath

Spicy Rice

Ingredients

• Basmati Rice
• Goda Masala
• Vegetables : Cauliflower, Potato, Peas, Kundru, Brinjal
• Green coriander
• Dry coconut 
• Lemon
• Ghee
• Oil
• Bay leaves
• Asafoetida.
• 2 green chili slit.

Procedure

• Wash 1 cup rice instantly (soaking not required)
• Goda Masala : Roast all the spices such as coriander seeds, cardimum small and big, black pepper, clove, cinnamon, Star anise, sesame seeds, Poppy seeds (khus khus), Jeera, Coriander, Dry coconut. After cooling blend it in grinder.
• Vegetables : Chop all the vegetables in cubes. Brinjal small one can be taken full. Kundru longitudinally. Deep fry all the vegetables.
• Heat the Ghee / oil .
• Add Bay leaves, cumin, mustard seeds.
• Add Bay leaves, hing and dry masala.
•  Add  curry leaves, ginger, garlic paste, and saute for a minute.
• Add dry masala : Turmeric, red chili powder, coriander powder,
• Add salt at last after adding water.
• Add rice and fry it for 15 minutes.
• Add Goda masala.
• Add water  2 1/2 cup boiled water.
• Add fried vegetables.
• After one boil slow the flame of gas.
• Masale Bhat is ready.
• Mix gently and top with ghee

Tips

• Garnish it with Green coriander (finely chopped) 
• Fresh  coconut (grated)
• Eat it with butter milk /Taak / chaach/ Mattha.
• Or Khamang kakadi.

Introduction

Masale Bhaath or Bhaat, which translates to "spicy rice" is made especially for festivals such as Ganesh Chaturthi and is also part of wedding feasts. Often served with some kind of cooling yogurt side dish, Masale Bhat is sure to awaken your taste buds

Masale Bhat recipe in Marathi cuisine is a popular Maharashtrian recipe with the mixture of spices like Goda masala and vegetables. it is generally served for breakfast or lunch and is often termed as tiffin box recipe or lunch box recipe.

Traditionally Masale Bhat recipe is always considered as a one pot meal recipe or complete meal without any side dish to it.

typically prepare the spice mix or Goda masala well ahead in advance

 I heavily recommend to use Ghee for frying the vegetables and spices instead of cooking oil for authentic taste and flavor. .

Goda Masala / Kala Masala / Garam Masala

A spice blend made in Maharashtra, Goda Masala has a variety of whole spices roasted and ground. Each family can have its own recipe with variations on spices used. This Goda Masala is used in traditional dishes such as Aamti, Usal, and this Masale Bhat. Goda masala is also called Kala masala in some parts of Maharashtra. How to make Goda Masala ?

• Once the spices are toasted, take them in a bowl and allow them to completely cool.
• Add the cooled spices to a small spice grinder and grind to make powder. You can also double the batch if you like and add it to other curries.

Vegetables

You can add your favorite vegetables to Masala Bhat. Like combination of potatoes, peas, eggplant, , Tindora / Tondi,  (ivy gourds), cauliflower, etc. I personally enjoy Masale Bhat with potatoes and eggplant .Although traditionally small purple baby eggplants are added, you can add any type of eggplant.  

With Khamang Kakadi

Khamang Kakadi is a delightful salad having various flavors and textures. It features a mix of cucumber, fresh coconut, roasted peanuts, lemon juice and green chilies that are later tempered with mustard and curry leaves. So you can imagine the taste, flavor and texture this cucumber salad must be having.

Ingredients

• 3 Medium size Cucumber / Kheera / Kakdi
• 4 tbsp Peanuts / Moongphali (Roasted)

•  4 tbsp Fresh Coconut, Grated
• 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
• 1 Green Chillies / Hari Mirch chopped
• 1 tbsp Lemon Juice / Nimbu Ka Ras
• 3/4 tsp Sugar / Chini
• to taste Salt / Namak

For The Tempering /tadka

• 3/4 tbsp Clarified Butter / Desi Ghee
• 1/2 tsp Cumin Seeds / Sabut Jeera
• 3/4 tsp Mustard Seeds / Rai
• 8 Curry Leaves Chopped
• pinch of Asafoetida / Hing powder

Instructions

• Rinse and peel the cucumbers and finely chop them.
• Add little salt and keep aside for 10 minutes, so they will release the extra moisture.
• Crush the peanuts coarsely in a mortar and pestle (don't grind in the mixer)
• Now gently squeeze the cucumbers to remove the extra water.
• In a bowl add the chopped cucumbers, coconut, peanuts, chopped green chili, fresh coriander and mix well
• Heat oil or ghee in a small pan.
• Add cumin ,mustard seeds ,curry leaves and asafoetida
• When mustard seeds start to crackle then add this tempering in the salad and mix
• Add lemon juice ,salt and sugar when you want to serve .

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 https://madhufooddelicacies.blogspot.com/2022/02/masale-bhat.html

                              Butter Milk

Butter Milk / Masala Chaach/ Mattha

Ingredients

• 400 grams Curd
• Cumin
• Black Pepper
• Black Salt
• Salt
• Sugar
• Green Coriander
• Green Chilli
• Ginger

Procedure

• Just take some Black Pepper, Jeera, Kadhi Patta, Dhania Patta green chili and a ginger piece and grind roughly in a mortar and pestle. 
• Now whisk curd to make a thick paste, add water and mix well. 
• Finally add normal salt and black salt, sugar.
• Add the above spices mix to the solution. 
• Stir chill and sip.
• Finely chopped coriander
• Finely grated ginger
• Mint 

Tip

• Chill and sip.

Cool Summer Drink

Introduction

Buttermilk, or chaach,/ Mattha  

Add cilantro, mint, ginger, green chili, yogurt, salt, sugar, and water to a blender and blend for a minute. Serve with Masale Bhath. It is a  savoury variety of the more popular lassi. Cooling drink made from curd and spices like Jeera, Kadi Patta (curry leaves), ginger and salt, and second for something so delicious it sure packs in numerous health benefits besides the necessary protein it delivers.If you are worried about scoring enough calcium (needed for strong bones), chaach can come to rescue. Made from curd, chaach is a great way of sneaking extra calcium, even for those who are lactose intolerant as most lactose intolerant people are able to tolerate chaach (and I say this from experience). Two glasses a day (1 cup curd) can deliver calcium that counts. So if you’re lactose intolerant, drinking Chaach is one way to make sure you get your calcium.

Get Innovative

Get inventive, try beetroot chaach. Puree 1 boiled beetroot in a mixer. Whisk 1/2 cup curd and 2 cups water to make chaach. Add beetroot puree. Mix. Then heat 1/2 tsp oil, add  a few mustard seeds and curry leaves, a bit of ginger, 1 chopped green chili, and add to beetroot chaach. Chill and have.

BENEFITS

It hydrates

Why butter milk is best  to fight dehydration ? As it is packed with electrolytes (particularly potassium), and water 

Vitamins

Chaach also delivers multiple vitamins - B complex, A and E. It also delivers Vitamin B 12, which most vegetarians tend to be deficient in.

Digestive aid

It’s the best thing you can do for your stomach. It is light on stomach and extremely good for the digestive process. Also, ginger, pepper and Jeera in it, all make excellent digestive agents.  Buttermilk has more lactic acid than skim milk.

Antacid

Plus it helps cut acidity, as it cools the stomach and reduces the irritation in the stomach lining that happens due to acid reflux. It also helps douse the fire in the stomach that wrong eating and eating spicy food may cause. Chaach also cools the stomach and reduces the irritation in the stomach lining that happens due to acid

Probiotic

Buttermilk is a probiotic.

Note : Buttermilk that has been pasteurized will have killed the bacteria and cultures after it produced the tangy acid.

Detox Your Body
It’s also a perfect cleanser, as it effectively washes down the fat or oil or ghee or butter (from our food) that normally coats the inner walls of our food pipe and stomach and irritates the gut. Buttermilk delivers riboflavin that helps your liver to function properly and detoxify the body. 

If you add buttermilk to your diet, then you increase your riboflavin, or vitamin B-2 consumption. Riboflavin activates enzymes in your cells, which helps drive energy production. Riboflavin also supports liver function, a key process for detoxifying your body of toxins. Riboflavin helps your body make uric acid, a strong antioxidant. One cup of buttermilk has 377 micro grams of riboflavin, which is nearly one-third of your body's daily requirement. 

Bone Growth and Osteoporosis

One of buttermilk's greatest benefits is its calcium content. You need 1,000 milligrams of calcium daily, and each cup of low-fat buttermilk gives you 284 milligrams, just over a quarter of your goal. Getting ample calcium in your diet may help slow bone loss as you age, may help support new bone growth, and may stave off osteoporosis. Calcium is also known to support cell communication and muscle contraction.

Protein-Packed

Protein is especially important for strong bones, muscles, and skin health. One cup of buttermilk has 8.1 grams of protein, which is about the same as one cup of low-fat milk.

Calorie Counting

For those watching their caloric or fat intake, you can try putting a couple of tablespoons of buttermilk on your baked potato or in mashed potatoes as a substitutions for sour cream or butter. You will get both the buttery flavor and the slight tang of sour cream with a fraction of the calories. You can also make a sour cream substitute  using buttermilk powder.

Nutritional Facts

One cup of buttermilk has 99 calories and 2.2 grams of fat. Buttermilk is high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. Buttermilk can be fresh, frozen, and sold in powdered form.

https://madhufooddelicacies.blogspot.com/2022/02/butter-milk.html

Lauki Ka Halwa / Dudhi Halwa

 Lauki Ka Halwa / Dudhi Halwa / Bottle guard

Ingredients

• Lauki / Bottle Guard 1 1/2 kg
• 2 katori sugar
• Milk 1/2 Liter
• Khoa 1/2 kg (reduced Milk)
• Small cardimum
• Dry Fruits : Almond.Cashew and Chirongi, dry  Coconut.
• Ghee / clarified butter.

Procedure

• Wash and cut the bottle guard from both the ends' (to remove its bitter part)
• Keep aside for 10 minutes. Remove the red bitter fluid with knife.
• Grate the bottle guard.
• Immediately start frying in ghee  to retain its green color.
• Add 8 cardemum powder to it.
• Chop the dry fruits and add in it.
• Grate and powder dry coconut and add in it.
• Add milk in it.
• Add  sugar in it. It will increase its water content.
• Dry it,
• Grate the Khoa
• Stir fry in pan till golden brown.
• Add fried khoa in pan
• Your halwa is ready.

Tips

• Warm in micro wave and eat it.