BHOGHICHI BHAJI

Bhogi is celebrated a day before Sankrant.  Most of the vegetables are available during winter and we make use of the same by preparing a mixed veg  subzi with seasame seeds and peanuts.  It is very tasty and goes well with rice, phulka, Bhakri  etc.

Til or sesame seed  is very hot whereas sesame oil is cold.  Seasme is used during winter so that the body is kept warm.  Hence this is used during winter.

Let us look at the recipe now:

Ingredients:

2 cups vegetables (green peas, surti papdi, papdi, carrot, beans, colacasia, potato, purple yam, drumstick etc)
2 tbsp roasted peanut powder
2 tbsp roasted  sesame seed powder
1 tbsp seasme seed roasted
2 tbsp oil
a small piece of jaggery
1 tsp raisins (optional)
1 tsp red chilli powder (adjust according to your requirement)
1 tsp coriander powder
1 tsp garam masala (optional)
1/2 tsp cumin seeds
1 or 2 green chilli slit
1/4 tsp turmeric powder
salt

Method:

Make a paste of sesame seed powder and peanut powder
heat oil in kadai, add the cumin seeds, allow to sizzle
add the peanut sesame paste, saute for a minute
add the dry masala powders, saute for a minute
add water and  the hard vegetables   which take time to cook
add turmeric powder, cover and cook till the vegetables are half cooked.
add rest of the vegetables, green chilli, salt, turmeric powder, cover and cook till the all the veggies are cooked. add jaggery.
adjust water consistency according to your requirement.

served hot with bhakri, phulka and rice too.

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Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.

Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.

After its powdered down, add few tsp of water and again pulse to make in to fine paste.

Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.

Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.

Add dry spices, mix and again cook for 2 minutes.

Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.

After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.

Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.

Garnish with finely chopped coriander leaves and sesame seeds.

Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

Regional Recipes

• Maharashtrian Recipes
• Mughalai Recipes
• Punjabi Recipes
• Italian Recipes

new additions

• Creamy Carrot Soup
• Amla Chutney
• Carrot and Beet Juice
• Tilgul vadi
• Bhogichi Bhaji
• Eggless Vanilla Cupcake
• Tilachi Chutney
• Tilgul Poli
• Homemade Penne Pasta
• Rava Toast
• Aloo Kulcha
• Icing Sugar
• Lal Math Dal
• Corn and Spinach Sandwich
• Sev Tameta nu Shak
• Soya and beet cutlet
• Garlic Bread
• Eggless Chocolate Mousse
• How to make Whipped Cream at home?
• Peanut Chikki
• Hot Chocolate
• Til Ladoo

Home > Veg >   Bhogichi Bhaji

Bhogichi Bhaji

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

Regional Recipes

• Maharashtrian Recipes
• Mughalai Recipes
• Punjabi Recipes
• Italian Recipes

new additions

• Creamy Carrot Soup
• Amla Chutney
• Carrot and Beet Juice
• Tilgul vadi
• Bhogichi Bhaji
• Eggless Vanilla Cupcake
• Tilachi Chutney
• Tilgul Poli
• Homemade Penne Pasta
• Rava Toast
• Aloo Kulcha
• Icing Sugar
• Lal Math Dal
• Corn and Spinach Sandwich
• Sev Tameta nu Shak
• Soya and beet cutlet
• Garlic Bread
• Eggless Chocolate Mousse
• How to make Whipped Cream at home?
• Peanut Chikki
• Hot Chocolate
• Til Ladoo

Home > Veg >   Bhogichi Bhaji

Bhogichi Bhaji

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

Regional Recipes

• Maharashtrian Recipes
• Mughalai Recipes
• Punjabi Recipes
• Italian Recipes

new additions

• Creamy Carrot Soup
• Amla Chutney
• Carrot and Beet Juice
• Tilgul vadi
• Bhogichi Bhaji
• Eggless Vanilla Cupcake
• Tilachi Chutney
• Tilgul Poli
• Homemade Penne Pasta
• Rava Toast
• Aloo Kulcha
• Icing Sugar
• Lal Math Dal
• Corn and Spinach Sandwich
• Sev Tameta nu Shak
• Soya and beet cutlet
• Garlic Bread
• Eggless Chocolate Mousse
• How to make Whipped Cream at home?
• Peanut Chikki
• Hot Chocolate
• Til Ladoo

Home > Veg >   Bhogichi Bhaji

Bhogichi Bhaji

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

Regional Recipes

• Maharashtrian Recipes
• Mughalai Recipes
• Punjabi Recipes
• Italian Recipes

new additions

• Creamy Carrot Soup
• Amla Chutney
• Carrot and Beet Juice
• Tilgul vadi
• Bhogichi Bhaji
• Eggless Vanilla Cupcake
• Tilachi Chutney
• Tilgul Poli
• Homemade Penne Pasta
• Rava Toast
• Aloo Kulcha
• Icing Sugar
• Lal Math Dal
• Corn and Spinach Sandwich
• Sev Tameta nu Shak
• Soya and beet cutlet
• Garlic Bread
• Eggless Chocolate Mousse
• How to make Whipped Cream at home?
• Peanut Chikki
• Hot Chocolate
• Til Ladoo

Home > Veg >   Bhogichi Bhaji

Bhogichi Bhaji

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

• 2 tbsp Oil
• 2 + 1 tbsp Sesame Seeds
• 2 tbsp Roasted Peanut Powder
• 1 tsp Cumin Seeds
• 1 1/2 tsp Red Chilli powder
• 1 tsp Garam Masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 Potato peeled and cubed
• 1/4 cup Carrot cubed in small pieces
• 1/4 cup Lima Beans / Pavta
• 4 to 5 Drumsticks
• 1/4 cup diced Green Pepper
• 1/4 cup fresh or Frozen Peas
• 1/4 cup Green Beans
• 1 tbsp Jaggery
• Salt to taste
• 2 Green Chiilies
• 1 tbsp Raisins
   

Method

• Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
• Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
• After its powdered down, add few tsp of water and again pulse to make in to fine paste.
• Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
• Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
• Add dry spices, mix and again cook for 2 minutes.
• Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
• After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
• Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
• Garnish with finely chopped coriander leaves and sesame seeds.
• Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf

• tbsp Oil
• 2 + 1 tbsp Sesame Seeds
• 2 tbsp Roasted Peanut Powder
• 1 tsp Cumin Seeds
• 1 1/2 tsp Red Chilli powder
• 1 tsp Garam Masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 Potato peeled and cubed
• 1/4 cup Carrot cubed in small pieces
• 1/4 cup Lima Beans / Pavta
• 4 to 5 Drumsticks
• 1/4 cup diced Green Pepper
• 1/4 cup fresh or Frozen Peas
• 1/4 cup Green Beans
• 1 tbsp Jaggery
• Salt to taste
• 2 Green Chiilies
• 1 tbsp Raisins
   

Method

• Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
• Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
• After its powdered down, add few tsp of water and again pulse to make in to fine paste.
• Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
• Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
• Add dry spices, mix and again cook for 2 minutes.
• Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
• After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
• Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
• Garnish with finely chopped coriander leaves and sesame seeds.
• Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf

• tbsp Oil
• 2 + 1 tbsp Sesame Seeds
• 2 tbsp Roasted Peanut Powder
• 1 tsp Cumin Seeds
• 1 1/2 tsp Red Chilli powder
• 1 tsp Garam Masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 Potato peeled and cubed
• 1/4 cup Carrot cubed in small pieces
• 1/4 cup Lima Beans / Pavta
• 4 to 5 Drumsticks
• 1/4 cup diced Green Pepper
• 1/4 cup fresh or Frozen Peas
• 1/4 cup Green Beans
• 1 tbsp Jaggery
• Salt to taste
• 2 Green Chiilies
• 1 tbsp Raisins
   

Method

• Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
• Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
• After its powdered down, add few tsp of water and again pulse to make in to fine paste.
• Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
• Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
• Add dry spices, mix and again cook for 2 minutes.
• Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
• After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
• Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
• Garnish with finely chopped coriander leaves and sesame seeds.
• Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf

• tbsp Oil
• 2 + 1 tbsp Sesame Seeds
• 2 tbsp Roasted Peanut Powder
• 1 tsp Cumin Seeds
• 1 1/2 tsp Red Chilli powder
• 1 tsp Garam Masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 Potato peeled and cubed
• 1/4 cup Carrot cubed in small pieces
• 1/4 cup Lima Beans / Pavta
• 4 to 5 Drumsticks
• 1/4 cup diced Green Pepper
• 1/4 cup fresh or Frozen Peas
• 1/4 cup Green Beans
• 1 tbsp Jaggery
• Salt to taste
• 2 Green Chiilies
• 1 tbsp Raisins
   

Method

• Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
• Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
• After its powdered down, add few tsp of water and again pulse to make in to fine paste.
• Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
• Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
• Add dry spices, mix and again cook for 2 minutes.
• Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
• After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
• Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
• Garnish with finely chopped coriander leaves and sesame seeds.
• Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf

MANOHARAM, PARUPPU THENGAI

Manoharam murukku is also known as “Paruppu Thengai” is a traditional festive sweet.  This is frequently prepared in Southern part of India for most of the festivals and especially South Indian Weddings, is a must.

A Wonderful sweet that you will enjoy any time of the day.  My mother in law  prepares this  very often as it is my son's favourite.      When she used to prepare, I always used to help her out.  Since she is no more, the sweet was  forgotten as I never ventured to prepare this alone, though I used to tell everyone that my son reminds me of my mother in law for preparing the “Vella dosa”, Appalam Kuzhambu & Manoharam.

I never wrote the recipe in  my book but faintly remembered that she prepared the same with Besan i.e. kadala mavu or chick pea flour.  But when I searched in the net, everyone has adopted the thenkuzhal recipe which I was not willing to follow and was in search of the original recipe of my mother in law. 

Recently, my sister in law called up and the topic of Manoharam was discussed.  Then I checked with her and also with my mami and a friend of mine and the recipe of the three was similar.  Hence, I decided to try my hand on it and was successful in the first attempt.  But my son was very particular about it and he told me that the glaze and colour was not matching with “Thattima’s “  (Grandma) Manoharam.  Unfortunately, the jaggery which I had  was tasting bit salty.  Since I was trying it for the first time without my MOM in laws help, I prepared with a small quantity and was thrilled that it tasted awesome.

 

TIL GUL, TILACHI LADDU

Til gul or tilachi laddu or sesame seed laddu is made with black til and white til.  While black til laddu is we make only for "Shradh", white til laddu is made during winter specially for Makar Sankrant.  This is the speciality of Maharashtra.  While serving this laddu, it is said that "TIL GUL GHYA AANI GHOD GHOD BOLA" means have the laddu and be kind enough (speak sweetly).

I wanted to post the same before sankrant, hence made it today and the recipe is here for you to enjoy this laddu during the season.

It is made during winter because til is hot so also gud (jaggery), which will keep your body warm.

WISH YOU ALL AVERY HAPPY SANKRANT.

KNOL KHOL GREENS SUBZI, KOHLRABI GREENS SUBZI

Kohlrabi, also known as knol khol or German Turnip,  is a stout, round, tuberous vegetable.   we can make various dishes out of it.  The greens are also equally good to make subzi which I made today.  I love to eat the greens with curd rice especially. or  Kohlrabi tops, like turnip greens, are also very nutritious greens abundant in carotenes, vitamin-A, vitamin K, minerals, and B-complex group of vitamins.

The Kohlrabi root is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. Kohlrabi leaves are edible and can be used interchangeably with collards and kale.  Kohlrabi is an important part of the Kashmiri diet  and one of the most commonly cooked foods. It is prepared with its leaves and served with a light gravy and eaten with rice.

PORUVILANGAI URUNDAI

Porul - meaning, vilanga - cannot understand which means one cannot understand the ingredients gone into this lovely dish called poruvilangai later on porulangai.

The flash back is on as I tried to make this ladoo for the first time in my life ( i always used to eat the same in my grandma's place but never used to help them in making).  During my childhood, my grandma used to make this, keep it in the brass container in Pathayam.  A dark room used to be there in one part of the house where one big wooden box called pathayam is kept.  We never dared to enter that room because it is pitch dark and were scared.  Myself and my brothers always kept us away from that room.

This powder can be used to make pal kanji means cook the powder in water, add sugar or jaggery and milk and drink it in the morning.  A healthy breakfast.

Coming back to the recipe, this recipe I tried because one of my friend Prabha chidambaram asked for the recipe when I posted Pulikuthi upperi.  She made the same and enjoyed and her husband was quite happy with the dish.  Prabha, the recipe is for you ofcourse for everyone.

video: poruvilangai urundai

HARBARA LEAVES SUBZI

Harbara is fresh green chick pea.  I never tried the subzi with the leaves till such time I saw recently with the vendor, the fresh green leaves.  I asked him how to make subzi out of it, he explained to me the recipe which I am sharing with you.

Leafy vegetables are always healthy.  Why should not we try the seasonal vegetables?

harbara leaves subzi  video

CURRY POWDER, CURRY MASALA

curry powder is made out of rice, methi seeds and red chillies.  This powder is made and kept ready with us always.  It can be used for any stir fried vegetables as it absorbs the moisture in the subzi and make it completely dry.  Another variety of curry powder shared with www.simpleindianrecipes.com is  here.

curry powder

AGATHI KEERAI PORIYAL

Agathi keerai has innumerable heath benefits. It is rich in vitamin A, calcium and iron. It has cooling properties, that is the reason it is consumed when breaking fast on Dwadasi. It helps in digestion,  relieve constipation as it has laxative properties, balances pitta and kapha.  It is slightly bitter in taste but after making the subzi, will not feel that bitterness. Being rich in Vitamin A, it is considerd good for the eyes also. The  flowers also has many medicinal values but it should  not be consumed very often and those who are under medication should not take it as it will reduce the power of medicines.  

Today I prepared the same with some moongdal, onion etc. but after fasting when it is made, normally onion s are avoided.

It is known as Agathi keerai, ponnangantikura, ponnanganni keerai, agasti etc.

video: agati keerai poriyal

POHA CHIVDA SUBZI

A substitute to the Pav bhaji subzi made to serve along with pav or bread.   Poha chivda is normally served as snacks with coffee tea.   when it substitutes the subzi, a nice curry is formed to have it with pav or bread.

Subzis are made with vegetables normally, but this subzi is quite different from the normal subzis.  I made this subzi with the left over poha chivda which was lying in a container for two weeks.  As my husband was about to throw the same, I said keep it.  

I was breaking my head what to do with it and the recipe is here for you viewers.  easy, tasty and lovely subzi which can be served with Pav or bread.

poha chivda subzi video

SUNDAL MASALA POWDER

Sundal masala powder can be made and stored.  this can be used for making tomato based curries too.
sundal is made out of chana, moong etc. during Navarathi.  Normally, coconut and green chilli is used but this powder is also equally good for the sundal.