Samak Rice with Groundnut Curry

Samak Rice with Groundnut Curry

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

When I was small mom use to cook this on all fasting days and I use to be waiting for such days as I just loved this amazing taste of rice with groundnut curry. Today when i heard from so many people that its shivraatri i couldn't resist fasting and eating this.

Samak Rice


Ingredients
1 cup Samak (Varyacha tandul)
2 cup Water
1/2 spoon Jeera
2 spoon Ghee
Salt to taste

Method

• Heat ghee in a pan
• Add jeera and let it sputter
• Add samak in it and fry till its pinkish
• Mix water, salt and cook on medium flame

Notes
You can add little ground nut powder as well while frying the rice. That will give nice taste and then no need to prepare groundnut curry. But i like groundnut curry so i didn't add it :)

Groundnut Curry


Ingredients
1 cup Groundnut
3 cup Water
2 spoon Jaggery
3-4 Green Chillies
3-4 Kokam
1/2 spoon Jeera
Salt to taste
1 spoon Ghee

Method

• Roast the groundnuts and remove the cover
• Grind the groundnuts by mixing water
• In a pan heat this grinded mixture
• Add jaggery, crushed green chillies, kokam and salt to it and boil
• In another pan heat the ghee, add jeera to it and let it sputter
• Mix this heated ghee and jeera with the boiling curry

Notes
One must grind the groundnuts to very fine paste otherwise water won't mix well with the curry and curry will have the groudnut paste at bottom and watery curry on top which doesn't taste nice at all

Groundnut Laadu

Groundnut Laadu

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I have very selective liking for laadus.. And this one is one of them :) And when I asked mom for recipe it turned out that this one is simplest to prepare :)


Ingredients
3 cup groundnut
1/2 cup jaggery

Method

• Bake groundnuts in a pan
• Remove groundnut cover
• Grind the groundnuts in mixer
• Mix groundnut powder and finely chopped jaggery
• Grind this mixture once again in the mixer
• Prepare small lemmon sized round balls - laadus out of this mixture

Notes
Somehow removing cover of groundnut does not suite me :) so I used groundnut with cover and still it tasted same :)

Saabudana Thalipith

Saabudana Thalipith

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This is another saabudana item thats favourite among everybody... In fact there are quite a few children who love to fast because they get to eat all such yummy items :) (including me :D)


Ingredients
1 cup saabudana
1/2 cup groundnut powder
3-4 green chillies
1/2 spoon jeera
4 spoon corriander leaves
2 medium sized potatoes
1/2 spoon sugar
Salt to taste
Oil/ghee/butter

Method

• Soak Saabudana in 1/4 cup water for at least 2-3 hours
• Boil potato till its completely cooked and can be mashed
• Add jeera powder, salt, sugar, groundnut powder, finely chopped chillies and corriander leaves to saabudana and mix well
• Add mashed potato to this mixture and form the sticky dough of this mixture
• Take the round ball of this dough and make thalipith out of it.
  (For those who don't know how thalipith is done on - apply little oil, ghee or butter to the tawa and press the ball on the tawa to form the round chapati like item sticking to the tawa - little movable because of oil)
• Cook on low-medium flame with lid on the tawa for one side cooking
• When its brown from the side thats sticking to the tawa flip the thalipith and cook it on the other side without lid
• Cut the thalipith in quarters and serve with curd chutney/curd/butter

Notes
You can use red chilli powder instead of green chillies if you don't have them in stock. It tastes little different and is another variant.
Also as discussed earlier in Sabudana Wada recipe, soaking sabudana in correct amount of water is also important to get soft khichadi
I used half spoon corriander powder this time because i didn't get fresh corriander but offcourse it tastes and looks nicer with corriander leaves

Sabudana Khichadi

Sabudana Khichadi

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Sabudana Khichadi is something very very tasty and typical maharashtrian dish.. I cook it very often and many times take it even for lunch because I just love it :) So here is how I prepare it.


Ingredients
1 cup sabudana
1 cup groundnut powder
1 tea spoon sugar
3-4 green chillies
3-4 spoons corriander leaves
1 spoon jeera
5 spoons grated coconut (optional)
Salt to taste
ghee

Method

• Soak Sabudana atleast for 3-4 hours with 1/4 cup of water
• Mix soaked sobudana, groundnut powder, sugar, salt, finely chopped green chillies and corriander leaves (finely chopped)
• Heat ghee in a pan
• Add jeera and let it sputter
• Add the sabudana mixed with other ingredients
• Cook by putting a lid on the pan, stirring the khichadi often and on low flame
• After around 5 min of cooking khichadi would be ready
• Garnish it with grated fresh coconut

Notes
Cooking on low flame is must, otherwise khichadi won't be soft.
Use thickes possible pan to prepare khichadi, or you can also try putting pan on tava, Since I have thick kadhai I don't use tava
Also as discussed earlier in Sabudana Wada recipe, soaking sabudana in correct amount of water is also important to get soft khichadi

Cucumber Raita

Cucumber Raita

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Again this recipe is inspiration from bangalore. We use to go to restaurant called Treat on 80 feet road . The restaurant serves amazing food. I love the cucumber raita they make and when I tasted it I decided to make this at home. I was able to get the taste similar to their's. Raita goes with almost everything, its so easy to prepare and its so tasty that I sometimes like to eat it like a sweet dish - kheer after dinner :)


Ingredients
1 cup thick curd
1 cucumber
1/2 spoon jeera powder
Salt to taste

Method

• Grate the cucumber
• Add salt and jeera powder
• Mix with curd

Notes
Using thick curd is important as I do not throw the water that gets generated by cucumber after mixing it with salt. So If you do not have thick curd make sure you remove the water.

Sabudana Wada and Curd Chutney

Sabudana Wada and Curd Chutney

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

When Seema was visiting us, I decided to cook Sabudana wada as i was sure she would like it.. And She actually loved it and asked for recipe as well :) The sabudana that day was soaked perfectly and hence wadas were kurkura as well :)

Sabudana Wada


Ingredients
1 cup Sabudana
1-2 medium sized potatoes
1 cup Groundnut powder (not too fine)
3-4 finely chopped green chillies
1 spoon jeera
1 tea spoon jeera powder
1 tea spoon coriander powder
1/4 cup corriander leaves finely chopped
Sugar to taste
Salt to taste
Oil/Ghee for frying

Method

• Wash and Soak sabudana for 3-4 hours with 1/4 cup of water.
• Boil or cook potatoes in cooker well enough so that they can be crushed to make a paste
• Mix potato crushed potato, soked sabudana, groundnut powder, finely chopped corriander leaves and green chillies, jeera, jeera and corriander powder, sugar and salt.
• Make small flat round wadas out of this mixture
• Fry them on medium flame. Make sure oil is well heated otherwise wada and oil both spoil.
• Serve hot with curd chutney :)

Notes
I normally soak sabudana overnight rather than just 3-4 hours as I can't get up in the morning at 4 :)
Quantity of water (1 cup sabudana and 1/4 cup water) is very important to get perfectly soaked sabudana. Earlier I didn't know about it and result was always random. Sometimes paste and sometimes too hard.
You can also try crushing green corriander leaves and green chillies in mixer. It gives nice colour to wada. I haven't tried this as yet.

Curd Chutney


Ingredients
1 cup curd
1/4 cup Groundnut powder
2 green chillies / 1 tea spoon red chilli powder
1 tea spoon jeera powder(optional)
1 tea spoon finely chopped corriander leaves (optional)
Sugar to taste
Salt to taste

Method

• Mix sugar and salt in curd and let it dissolve well
• Mix rest of the ingredients to form uniform mixture.

Notes
I don't use optional items as wada already has enough jeera and corriander.
Also I prefer red chilli powder over green chillies in the chutney