It seems I only get to post from one major festival to another these days. There is no time to eat food peacefully, much less take pictures and blog about it. But I'm thoroughly content spending time with and watching my baby girl grow. She turns 7 months today according to the Hindu calendar, and what a fun little thing she is to play with! We also have a full house with my parents visiting us currently - which is why we prepared a feast for Dashera on Friday. Such a bliss being with your near and dear ones on festivals! I meant to post about it right away, but here we are into Kojagiri Pournima and I already have something new cooking in the kitchen. Expect more posts during this festival season.
For us Maharashtrians, Shrikhand-puri is must for the Dashera feast. I made Shrikhand using my Grandma's foolproof recipe. I don't strain the 'chakka' if it's not too lumpy - I like that slightly grainy texture it leaves. There were other traditional dishes on the menu - Batata bhaji/aalu sabji, green beans stir fry/sabji, carrot koshimbir/Maharashtrian style salad, cucumber kayras , masoor amati, and rice. The kayras recipe I posted in the past was taken from somewhere else. Now that mom is here, I made it under her guidance, and it was just how I like it. Her recipe is easier as well. I'll repost it now.
Below is the picture of everything I prepared - how a traditional Maharashtrian thali is served. Of course, you don't expect a square plate, but I did the best using available resources :D.
Batata bhaji goes really well with shrikhand-puri. Our traditional recipe has a tempering of green chilies and curry leaves. Mom suggested trying something different this time. She taught me a really simple and absolutely delicious recipe for Batata Bhaji in Yogurt. Like everything my mom makes, I loved the preparation. The yogurt taste is not too prominent, but it adds a slight tang and creaminess, and helps in bringing all the flavors together. The recipe below is for a dry sabji, but you can make a thinner gravy by adding more yogurt and adjusting the spices accordingly. There's one more potato recipe added to my repertoire now.
Dahyatali Bhatata Bhaji/Aalu Sabji with Yogurt
Ingredients:
3 Large or 4 medium white/golden potatoes.
1/2 Cup yogurt
1 Teaspoon Garam Masala
1 1/2 Teaspoons cumin-coriander powder
1 Teaspoon green reen chili powder/ to taste
Salt to taste
Water if needed.
Tempering:
1 Tablespoon oil
1/2 Teaspoon mustard seeds
1/4 Teaspoon asafoetida
1/2 Teaspoon turmeric powder.
With Diwali just around the corner, we're getting ready to make Faraal. What's happening on your side?
For us Maharashtrians, Shrikhand-puri is must for the Dashera feast. I made Shrikhand using my Grandma's foolproof recipe. I don't strain the 'chakka' if it's not too lumpy - I like that slightly grainy texture it leaves. There were other traditional dishes on the menu - Batata bhaji/aalu sabji, green beans stir fry/sabji, carrot koshimbir/Maharashtrian style salad, cucumber kayras , masoor amati, and rice. The kayras recipe I posted in the past was taken from somewhere else. Now that mom is here, I made it under her guidance, and it was just how I like it. Her recipe is easier as well. I'll repost it now.
Below is the picture of everything I prepared - how a traditional Maharashtrian thali is served. Of course, you don't expect a square plate, but I did the best using available resources :D.
Batata bhaji goes really well with shrikhand-puri. Our traditional recipe has a tempering of green chilies and curry leaves. Mom suggested trying something different this time. She taught me a really simple and absolutely delicious recipe for Batata Bhaji in Yogurt. Like everything my mom makes, I loved the preparation. The yogurt taste is not too prominent, but it adds a slight tang and creaminess, and helps in bringing all the flavors together. The recipe below is for a dry sabji, but you can make a thinner gravy by adding more yogurt and adjusting the spices accordingly. There's one more potato recipe added to my repertoire now.
Ingredients:
3 Large or 4 medium white/golden potatoes.
1/2 Cup yogurt
1 Teaspoon Garam Masala
1 1/2 Teaspoons cumin-coriander powder
1 Teaspoon green reen chili powder/ to taste
Salt to taste
Water if needed.
Tempering:
1 Tablespoon oil
1/2 Teaspoon mustard seeds
1/4 Teaspoon asafoetida
1/2 Teaspoon turmeric powder.
- Boil potatoes till fork tender. Peel and cut into 3/4'' cubes. Keep aside.
- Heat oil in a pan, and add mustard seeds. Once they splutter, add asafoetida, turmeric, and yogurt and let cook for about a minute.
- Add potatoes, garam masala, cumin-coriander powder, green chili powder, and salt. Mix everything well. If the potatoes seem too dry, add a little water.
- Cover and cook for 2-3 minutes.
- Garnish sabji with chopped cilantro. Done!
With Diwali just around the corner, we're getting ready to make Faraal. What's happening on your side?
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