MIX VEG SUBZI WITH DRY FRUITS (NO ONION NO GARLIC)

Mix vegetable subzi with dry fruits is very tasty without onion and garlic.  When I recently visited my cousin's place, she had made this subzi and told me Didi, a recipe for you.  She gave me the recipe and i am sharing it with you all.  I am sure, you all will love it along with roti, chapati, phulka whatever.

very easy to make and will be loved by all as we are including lot of vegetables and nuts.

AMLA PAV BHAJI, GOOSEBERRY PAV BHAJI

Pav bhaji is the special street food of Mumbai liked by one and all.  Atleast once in a month, get out of the house to have this tasty and yummy pav bhaji is a regular feature in Mumbai ofcourse, you cannot ignore the pani puri, bhelpuri, dahi puri and ragda pattice. click for  pav bhaji recipe here.

Even though, we make it at home tastier, the street food still attract us.  

Amla or gooseberry is storehouse of Vitamin C.  this is also used for various medicinal purpose.  amla juice, amla pickle, amla thoku, amla rice are certain dishes made out of it.

Coming back to the recipe, when I was in the market, had bought a kilo of amla and kept in the fridge. due to lack of time, could not do anything and was lying in the fridge.    Today being Friday, in a relaxed mood as I do not have to get up early to go to office, thought of trying this dish and was quite happy with the outcome.

ORANGE PEEL VATHA KUZHAMBU (ORANGE PEEL CURRY)

Orange peel vathakuzhambhu recipe is shared by my friend Shubha.  I have posted orange peel chutney , orange rasam which are  also very tasty.  coming back to the vathakuzhambu, it is a simple preparation and can go well with chapati and rice too.

Let us look at the recipe now:      
orange peel lvathakuzhambu on you tube

Ingredients:
 
1/2 cup orange peel chopped
1/2 cup onion chopped
1/2 cup tamarind pulp (a very small gooseberry size)
salt
turmeric powder
a small piece of jaggery or 1 tsp sugar

Masala:

2 tsp sambar powder
1/2 tsp rice flour

Tempering:

3 tsp oil
1 tsp mustard seeds
1/2 tsp chana dal
1/4 tsp methi seeds
2-3 red chilli pieces
a generous pinch of asafoetida
curry leaves

Method:

Heat oil in kadai.  add the mustard seeds, chana dal, methi seeds, chilli when it is done, add the curry leaves and asafoetida.  add the onion and orange peel and saute for 7-8 minutes.  Now add the tamarind pulp, 1 cup water, turmeric powder, salt and cook the same till the orange peel becomes very soft and the raw taste of tamarind goes.  In a small cup, mix the rice flour and sambar powder with little water and add to the kuzhambu. add the jaggery or sugar.  bring to boil.  When it cools down, the gravy becomes thick.  hence adjust the consistency by adding water,if required.  serve hot with chapati, rice.

If you want bit spicy, add more sambar powder or chilli powder.

Tamarind Pulp:  Soak the tamarind in 1/2 cup hot water and extract the pulp

RAGI NOMBU ADAI (SAVOURY)

I have already posted the sweet version with ragi.  here is the salty (savory version).  This adai also tastes really yummy.  Enjoy this zara hatke.

Let us look at the recipe now:

RAGI NOMBU ADAI

Nombu is one month ahead which is on 15th March 2015, here is a special dish for you.  Nombu adai is made during the festival Karadayan Nombu celeberated by Tamilians.  Normally it is made out of the roasted  rice powder.  Considering the health issues, I tried with the ragi flour today and was awesome.  when I made ragi string hopper (sevai, noolputtu), today, I tried this also.

For a change, you can try this on the nombu day ie. on 15th March 2015.

RAW GOOSBERRY CHUTNEY

Gooseberry has got many medicinal values.  A good source of Vitamin C.  During our childhood, we used to eat the gooseberry and drink water immediately.  You will feel sweetness in your mouth.  It was a hobby for us.

4-5 gooseberry was lying in the fridge.  I had made dosa and was thinking what to make to serve along with it as I was bored of making sambar.  

A tasty, healthy chutney to serve with dosa.  Let us look at the recipe now:

Total time taken: 10 minutes.
serves : 2

Ingredients:

5 raw gooseberry
1/4 cup grated coconut
1 green chilli
2 red chilli
salt

Tempering:

1 tsp oil
1 tsp mustard seeds
1 tsp urid dal
2 broken pcs of red chilli
a pinch of asafoetida
few curry leaves.

Method:

Wash and cut the  gooseberries.  grind all the ingredients in a mixer  with little water.  adjust the consistency of the chutney by adding water.  temper with the ingredients mentioned under tempering.  serve with idli, dosa, curd rice, dal rice etc.

CHIVDICHI DAL

Chivdi is a locally available green vegetable with tiny leaves in Maharashtra .   I feel it grows like the grass as I could not see any information while surfing due to lack of information about its name.   In my lifetime, I have not seen this till few months back when I went to the market.  The vendor told me that we can make dal, stir fry subzi out of it so I tried my hand on it.

Since there was lot dirt and mud in it,  I had to pick the same very carefully and put it in water for around 30 minutes to settle down the mud.   took it out from the water and again put in water for another 10 minutes to clean the same perfectly.

It does not have any specific taste or flavour but I liked it. Hence the recipe is shared with you too.  If any one can provide me the english name and more information, will be grateful.  recipe for the stir fry subzi.

Unfortunately, the photo got deleted hence could not post the same.

CHIVDI STIR FRY

Chivdi is a locally available green vegetable with tiny leaves.   I feel it grows like the grass as I could not see any information while surfing due to lack of information about its name.   In my lifetime, I have not seen this till few months back when I went to the market.  The vendor told me that we can make dal, stir fry subzi out of it so I tried my hand on it.

Since there was lot dirt and mud in it,  I had to pick the same very carefully and put it in water for around 30 minutes to settle down the mud.   took it out from the water and again put in water for another 10 minutes to clean the same perfectly.

It does not have any specific taste or flavour but I liked it. Hence the recipe is shared with you too.  If any one can provide me the english name and more information, will be grateful.

recipe for the dal

TENDER MUSTARD GREEN WITH CARROT

During winter, we get mustard greens, bhatua to make sarson ka saag.  with the     makai ki roti.    

There was  pot with turmeric plant  in the balcony so I thought of putting some mustard seeds in it.  You see the greens below in the pot.

I could get only a small bunch of this hence I added a small carrot and made subzi out of this.  All the leafy vegetables are good for health hence we can grow them in our balcony with little extra effort.


VIDEO:  TENDER MUSTARD GREEN WITH CARROT
Let us look at the recipe now:

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.

Ingredients:

1 bunch of  tender mustard greens
1 medium size carrot chopped
1 tsp oil
1/4 tsp cumin seeds
1/2  tsp mustard seeds
1 onion chopped
1 green chilli slit or a pinch of red chilli powder or garam masala  (of your choice)
turmeric powder
salt

Method:

Heat oil in kadai.
add the mustard seeds, when it splutters,add cumin seeds
when it sizzles, add the onion, saute till transparent.
add the chopped mustard greens, carrot, salt, turmeric powder,saute, for few minutes. (if you are using green chilli add the same with the onion.  If you are using garam masala, add at the end of the process and remove from flame or if you are using chilli powder, add after you pur the greens carrot salt and turmeric powder).

the subzi is ready to serve

 


You need not cook the carrot till it is very soft.

TRI COLOUR SEVAI l TRI COLOUR IDIYAPPAM l BREAKFAST RECIPES

I have made Tricolour salad, Sabdudana kichadi for Independence day and was published in the leading newspapers in Mumbai.  Similalry, for this Republic Day, I tried with Sevai.  You can make Idlis also.

This is the Idiyappam method

Ingredients:

1 cup rice  flour
2 cups water
salt
oil

Method:


Step 1

In a kadai put the Flour, Salt, two to three tsp oil and mix well.  

Step 2

Boil the water.  Slowly add to the  flour and mix well without forming lumps.  Do not add the water at a time, must add little by little. When it becomes a mass, stop adding water.
Add  2-3 tsp oil. When it is lukewarm and able to handle with hand, knead it well, cover and keep aside for 10 - 30 minutes.  After that again knead it.  Take portion of the same, put it in the Sevai nazhi / press and press directly on to the greased Idli mould and steam it for 10 minutes. After it is cooked, take out the idli mould and allow to cool, then you remove the idiyappam.

How to serve:

Serve with Chutney, Sambar, Morukootan, Stew etc.

FOR COLOURS:

1)  For Orange:

Can use Tomato or Carrot (English Carrot)

Grind the Tomato, Add water, strain and measure it. If you are getting 1 1/2 to 2 Cups of water, fine.  Heat it and mix with Rice flour, follow the Idiyappam Method.

2)  For White

 Follow the Idiyappam method.

3)  For Green:

Either use Palak or Coriander.  Make puree out of it with one Green chilli and a piece of ginger. Strain it, heat and follow the Idiyappam Method.

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ADAI UPMA

Adai upma I tried when there was left over adais in the fridge.  I did not want to throw away as I love adai.  Again next day I do not want to eat the same in the adai form and will not taste as good as the fresh one you make and eat hot hot.   I thought of making it like upma and tuned out to be very tasty.




Let us look at the recipe now:

Ingredients:

5 adais
2 tsp oil
1 tsp mustard seeds
1 tsp urid d al
1 onion finely chopped
1/2 cup bar boiled vegetables (beans, carrot, peas) (OPTIONAL)
curry leaves
1 green chilli

Method:

Break the adai and put in mixer.
Grind to a granular form
Heat oil in kadai.
add the mustard seeds, urid dal, when it is done, add curry leaves and green chilli.
saute for a minute.
add onion, saute till transparent.  (If you are adding vegetables, add at this stage)
add the ground adai in it 
sprinkle little water, cover and keep in gas for 2-3 minutes.
serve hot with chutney, sambar etc.  even a raita tastes good with it.

BOTTLEGOURD PEEL CHUTNEY

Bottle gourd has got various health benefits.   Lauki juice is rich in Vitamin C, Vitamin B, sodium, iron and potassium. It has low fat and cholesterol level. As a result, this anti-oxidant drink is quite popular among health conscious individuals.

Helps in reducing weight, treat constipation, urinary  problems, sleeplessness, helps in digestion etc. etc.

While making subzi with lauki,  I prefer not to remove the skin as it has got the health benefits.  two days back when I was cutting the bottle gourd, I kept the peel and decided to make chutney out of it.

JOWAR IDIYAPPAM

iDIYAPPAM or string hoppers are made with rice flour.  We can also make it with Jowar,ragi etc.  like we make the idiyappam with rice flour.  

It is very easy to make, tasty and healthy too.  Let us look at the recipe now.

It can be served for Breakfast, for dinner or for lunch as we love to eat this any time of the day and night.

BEETROOT GREEN PULIVITTA MASIYAL

Beetroot green poriyal is already posted by me today.  Here I am presenting the pulivitta masiyal (puli means tamarind, masiyal means made into a paste) which mean it is cooked in tamarind syrup , ground to a paste and tempered with mustard seeds, fenugreek seeds, rice and red chilli.  You can make this masiyal with or without tamarind.  See the link for the greens poiryal.

This masiyal is made with colacasia leaves or chembu leaves also.

Let us look at the recipe now:

BEETROOT GREEN PORIYAL

Beetroot green poriyal is very tasty and easy to make.  Whenever I get the opportunity to pick up the greens, I never miss it as I would like to personally eat this dish along with rice and curd or rasam.  I also made pulivitta masiyal with this.

Since leafy vegetables got lot of health benefits, do include this greens in your menu atleast twice in a month.

Let us look at the recipe  now:

BREAD SEVAI, BREAD NOOLPUTTU, BREAD IDIYAPPAM

Idiyappam also known as noolputtu or string hoppers is  a traditional Tamil, Kerala, Kodava, Tulu and Sri Lankan food consisting of rice flour pressed into noodle form an then steamed.  Served with sambar, chutney etc.  

Can also make lime sevai, thengai sevai, vegetable sevai etc. 

 The name idiyappam derives from the Tamil/Malayalam words idi meaning broken down and appam meaning pancake.  You call it by any name, this simple dish made out of rice, millet flour served along with sambar, chutney is divine in taste.

Coming back to the recipe, I tried the sevai with left over pieces of brown bread.  I had kept the sides of the bread (around 12 slices) and four pieces of bread in the packet.  Rest you can go through the recipe
 

BEET ROOT SEVAI

Whether you roast it whole, blend into a classic soup or drink as juice,  - beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants.    Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron,  and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre,  manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.

I used to make raita, poriyal (thoran),  beet root sago kheer,  beet root paratha, beetroot vada,  beetroot cutlet,  beetroot tomato saar,  raw in salad, beetroot halva,  even the greens poriyal, beetroot tomato soup. I make and love to have it with curd rice or plain rice with ghee.

KARELA RAITA, BITTER GOURD RAITA

Bitter gourd raita is made out of bitter gourd and onion.  It is a simple preparation and tasty rice and I liked it with chapati too.  Bitter gourd has got many health benefits.

When I asked my husband what to make with karela as he loves the stuffed karela, bitter gourd pickle,  pitla, fried , bitter gourd fry, etc. he told me put it in curd and give me.  He loves to have it in that way.   What I have to do is chop them very finely, add salt and then add the curd. keep it for sometime and serve.

When he said that I said will raita out of it.  He was too happy to have it when I made as it was tasting very nice with rice.

MANJAL MORUKOOTAN, AMBE HALAD DAHI KADHI

Manjal means haldi, turmeric which has got many medicinal values.  Lots of fresh manjal is available now.  I made simple pickle out of it and it was yummy.  Thought of making morukootan out of it and was delicious. 

A simple preparation,  but tasty and delicious. 

IDIYAPPAM (VADUMANGA FLAVOURED)

Idiyappam is a Kerala Special breakfast dish  served with  coconut milk  based stew prepared with potato, carrot, beans etc.  It is also served with coconut milk with sugar.  My mother in law makes morukootan and fry the applam to serve along with it.  

Is is basically prepared with the rice flour.  Tamilians  grind the rice, cook it, make balls out of it, steam it  and then pass through the sevai nazhi and is known as sevai.   They make thengai sevai (coconut sevai), Limbu sevai, etc.   I have made few varieties of it  kothamalli sevai  Though it is a tedious process, and call it as idiyappam or sevai,  the end result is YUMMY.

idiyappam 1, idiyappam 2

CORN MEAL PITLA

Pitla is made by Maharashtrains with chickpea flour and served along with Bhakriand rice too.  It is a staple food of farmers, very easy to make and tasty too.  I tried this with corn meal and served with Ven pongal.

I started liking this dish when my colleagues started sharing it during lunch time.  The pitla becomes thick when it becomes cool hence you must add water accordingly if you want bit watery. Junka is also served with bhakri.  It is a dry version with chick pea flour.

MALAYALAM ENGLISH GLOSSARY OF SOME COMMON VEGETABLES AND HERBS

MALAYALAM ENGLISH GLOSSARY OF SOME COMMON VEGETABLES AND HERBS

• Ulli – Onion
• Savola – Big Onion
• Kunjulli – Shallots (Pearl Onions)
• Uralakizhangu – Potato
• Thakkali – Tomato
• Vendakka – Okra (Ladies Finger)
• Vazhuthananga – Eggplant, Brinjal, Aubergine
• Pavakka (Kaipakka) – Bitter Gourd, Bitter Melon
• Muringakka – Drumstick
• Payru – Beans
• Cheera – Spinach
• Muttakoos – Cabbage
• Mathanga – Pumpkin
• Kumbalanga – Ash Gourd, White Gourd, Winter Melon
  
• Peechinga – Ridge Gourd
• Kovakka – Ivy Gourd
• Velarikka – Yellow Cucumber, Indian Cucumber
  
• Padavalanga – Snake Gourd
• Churakka – Bottle Gourd
• Bangalore Kathrikka/ Sheema Kathrikka/ Chow Chow – Chayote Squash
  
• Mathura Kizhangu – Sweet Potato
• Inji – Ginger
• Manjal – Turmeric
• Mulaku – Chilly
• Velluthulli – Garlic
• Chenna – Yam, elephant foot
• Chembu – Colocasia / Taro / Arbi
• Koorka – Chinese Potato
• Kappa – Yuca / Tapioca
• Koova – Arrow Root
• Parippu – Lentil /Dal
• Kadala Parippu – Bengal Gram Dal
• Cheru Payru Parippu (Moong Dal)- Green Gram Dal
• Tuvara Parippu (Toor Dal)- Yellow Split Peas/Yellow Pigeon Peas
• Chuvana Parippu (Masoor Dal) – Red Gram Dal
• Uzhunnu Parippu (Urad Dal) –  Black Gram Dal/Black Beluga Lentils
• Cheru Payru – Whole Green Gram
• Kadala – Bengal Gram/ChickPeas/Garbanzo Beans/Kabuli chana
• Mudira – Horse gram

PALAK PULAO

During winter you get almost all the vegetables specially the fresh leafy vegetables.  I always prefer to make the leafy subzi  very simple without much spices and have it with curd rice.  

Spinach / palak is rich in folic acid, iron, zinc and antioxidant.   Spinach is packed with nutrients like antioxidants, Vitamins, omega 3 fatty acids and folic acid which are great for your heart. These nutrients will improve the blood flow in your body and prevent your arteries from getting blocked due to bad cholesterol.

Spinach has a very low glycaemic index, which makes it an excellent option for diabetics since it helps stabilize blood glucose levels. It is good for preventing diabetes too by preventing the dysfunction of beta cells that produce insulin. 

Spinach is rich in fibre which helps cure constipation. It also has other properties which helps cleanse, rebuild and renew your intestinal tract.

KOORKA MEZHUKUPURATTI

Koorka is also known as seemakizhangu, chivakizhangu in malayalam, chinese potato in english, siru kizhangu in tamil and sambrali in kannada.  It is grown in Kerala, Tamilnadu, Karnataka, Sri Lanka, Malyasia, Indonesia and Thailand.

It is a seasonal tuber with hairy, muddy and cleaning is a difficult task.  It has got a unique flavour and taste hence I prefer to cook it with minimum spices so that the taste, aroma is not overpowered by the spices.  In fact I prefer to make the meuzhukupuratti with coconut oil and serve with sambar rice or rasam rice.  You can make various dishes out of it viz. molagootal, kootu, stir fry or can deep fry and add masalas like we prepare the dishes with the normal potatoes. slice it and fry like chips and then add chillipowder and salt in it or with black pepper powder.

You can either pressure cook and peel off the skin or put it in a sack and beat it against a rough surface for 5-6 times, most of the peel comes out then put it in water and start removing the remaining peel with the backside of the knife.  Though it is difficult to clean this vegetable as it is time consuming,  the end product is YUM and it is worth the hard work.  The leaves somewhat looks like mint leaves and got a peculiar smell when we remove the kizhangu from the earth.

The koorka kizhangu is the most important ingredient during sankrant and pongal.  While making Ven pongal my Mom in law used to put 4-5 kizhangu in the rice.

Let us look at the recipe now:

BABY CORN DAL

Baby corn dal is a simple preparation with minimum ingredients and spices which can be served with rice and roti too.  Simple and easy to prepare, good for health.  You can use moongdal, masoor dal or tur dal of your choice.  I used the masoor dal.

Let us look at the recipe now:

Ingredients:

5-6  baby corns finely chopped
1/2 cup masoor dal
1 tsp sambar powder
1 onion finely chopped
turmeric powder
salt
2 tsp ghee

tempering:

1 tsp mustard seeds
few curry leaves
a pinch of hing powder

Method:

wash soak the massoor dal in water for 30 minutes. this helps in cooking the dal very fast.
chop the baby corns finely.
heat ghee in kadai, add the mustard seeds when it splutters,add the curry leaves, hing powder, chopped onion and saute till onion is transparent.
add the chopped corns and saute for 5 minutes.
transfer the same into a vessel or directly to the cooker.  
add the dal with sufficient water, turmeric powder, salt and pressure cook the same for one whistle in high flame and reduce the flame and cook till you get the second whistle.
allow to cool,  add the sambar powder, mix well and bring to boil.
garnish with chopped coriander.  if you want, can add a teaspoon of lime juice.
serve hot with chapati, roti, phulka, rice etc.
allow to cool

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.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.

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