MATKICHI USSAL

Matkichi ussal is a mouthwatering recipe commonly prepared in Maharashtra. The gravy is very spicy and not very thick. It is enjoyed with flatbreads like rotis,  chappatis or bhakari.

Ussal is a type of preparation done with sprouted legumes in which the gravy is spicy and watery.

Legumes are an essential part of Indian home food. There are different dishes that can be prepared from this power-packed legume like bhel, ussal (sabzi with gravy), pulav, dry sabzi,..

Moth bean or matki commonly grows in arid and semi-arid regions of India. It is commonly called as Moth.

I prepare this dish in large quantity as we enjoy having it just like that in a bowl - like a soup. This curry is also used as a base for another Maharashtrian dish called as Missal.

Recipe for Matkichi ussal

Ingredients for Matkichi ussal

• Matki – 100gms
• Onions – 2 (thinly sliced)
• Dry coconut – ½ cup (grated)
• Garlic  - 8 to 10 cloves (roughly chopped)
• Ginger – 2 inches (roughly chopped)
• Coriander leaves – ½ cup (chopped)
• Cloves – 5 to 6
• Cinnamon – 1 inch
• Red chilly powder – 2 heaped tsp
• Turmeric – ½ tsp
• Coriander powder – 2 tsp
• Garam masala – ½ tsp (optional)
• Salt to taste
• Refined oil – ½ cup
• Coriander leaves for garnishing

How to make

The matki should be soaked overnight and tied in a muslin cloth to be sprouted on the following day.

It takes at least 12 hours to sprout well.

Put 2 teaspoons of oil in a pan and turn on the heat.

Add the sliced onions and sauté for 2 to 3 minutes.

Add the ginger, garlic, cloves and turmeric and saute for another 1 minute.

Now add the grated coconut and mix well. Saute for 2 minutes.

The onion and coconut will turn golden brown in colour.

Add the coriander leaves and mix well.

Saute for another one minute and keep aside to cool.

Make a soft masala paste of the above mixture in a grinder by adding little water.

Take half cup of oil in a thick bottomed vessel.

When the oil is medium hot add the prepared masala paste. Saute for 3 to 4 minutes on medium heat.

Add the turmeric powder, coriander powder,  chilly powder and garam masala to the masala and mix well.

Add ¼ cup of water to avoid burning of the masala.

Now add the sprouted matki and sauté for 3 to 4 minutes.

Add 500ml of water and let it simmer for 6 to 8 minutes.

Add salt to taste and coriander leaves for garnishing.

 

Tips

Matki in the muslin cloth should be kept in a warm place to for good sprouting.

Soaking the matki is mandatory.

Adding the garam masala powder is optional, but for authentic taste, it should be added.

The gravy should essentially be runny or thin.

ALU VADI/ PAATRA/ ARBI PATTA VADI (STEAMED PINWHEELS MADE FROM COLACASIA LEAVES)

Recipe for Paatra/ Alu Vadi/ Arbi Patta Vadi

                                                                                                   

 Colacasia leaves are easily available in the market during the rainy season. These beautiful elephant ear-like large leaves are rich in vitamin E. It is a great source of fibre and carbohydrates. Also boosts energy level.These steamed sweet and sour pinwheels  with tamarind chutney and a cup of tea to go with it, is a perfect tea time snack when it is drizzling outdoors.Arbi or Taro leaves and roots both are used in Indian cooking, One may have an itchy throat as an after effect of eating this. To avoid this, generally tamarind is used in their preparation

Ingredients                                                                  

• Colocasia leaves - 10-12 (cleaned and washed )
• Tamarind pulp – ½ cup
• Jaggery  –  ½ cup(grated or chopped)
• Bengal gram flour (besan) – 1 cup
• Red chilly powder – 2 tsp
• Salt to taste

How to make

Wash the leaves and dry them.

Mix the tamarind pulp and the jaggery to make a thick paste.

Add the chilly powder, salt and water to the flour to make a thick batter of spreading consistency.

Carefully remove the stems and the thick veins as they may obstruct the rolling of the leaves.

Take the largest leaf. Keep its veins side up.

Spread the tamarind paste on the leaf.

Now spread the batter on the leaf.

Now, place another leaf in the 180 degrees opposite direction. 

Spread another layer of the paste and batter.

Repeat this procedure for 2 to 3 more leaves.

Roll the leaves tightly to make a log like shape.

 Similarly, more rolls can be prepared.

Steam these rolls for 10-15 minutes.

Let it cool completely before cutting them into thin slices.

These pinwheels/ vadis can be deep fried or tossed in a tempering.

Tempering

Oil for tempering

Mustard seeds, Cumin seeds, Curry leaves and Asafoetida

Tips

• Leaves with dark stems should be used to avoid the itchy throat.
• The paste should not be very thick or runny.
• Moderate quantity of paste should be applied.
• While rolling the leaves, care should be taken that it should not be loose.
• Always start with a bigger leaf and proceed in the descending order.
• More than five leaves can be used according to the required size of the pinwheels/vadis.

COCONUT LADDOOS/ SWEET COCONUT BALLS (A quick recipe for festive season)

Recipe for Sweet coconut balls/ Coconut laddoos

This is my quickest recipe for laddoos. Ideal when hosting during the festive season. Preparation for this traditional sweet is absolute no fuss. Looks as if you have been sweating it out for this delicacious sweet. It is a hit with kids. Variations can be done to this basic recipe to make it all the more healthier by adding oats or nuts or both.

Ingredients (makes 16 balls/ laddoos)

• Desiccated coconut – 200gms
• Condensed Milk – 200gms 

How to make

Keep aside half cup of the coconut and put the rest in a thick bottomed kadhai.

Saute on medium flame for about 3 to 4 minutes. This gives a nice nutty flavour to the sweet.

Now add the condensed milk and mix well.

Saute till the mixture leaves the sides and forms into a  dough.

Let it cool.

Divide the mixture in 12 to 16 parts depending on the required size.

Grease the palms with some clarified butter or ghee and roll them between the palms to form laddoos.

Then roll them in the desiccated coconut which was kept aside.

Serve at room temperature or chilled.

Tips

• This recipe should be essentially prepared on medium or low heat.
• For better results use the readymade desiccated coconut available in the market.
• The mixture should not be left unattended as it tends to burn very quickly.
• This recipe caters for palettes with less liking for sweet . Amount of condensed milk can be slightly increased for more sweetness.

MODAK (A SWEET LOVED BY GANESHJI)

This is my effort to share recipes of the traditional and modern food with the homefood lovers and learners. We believe in starting anything new with the blessings Lord Ganesha.

My first recipe, favourite of Lord Ganesha, Modaks. These sweet, deep fried, cute little modaks are prepared on every Sankashti Chaturthi which happens to be the fourth day after every full moon day of the month.

The rituals of Ganesh puja are very similar to that of Karvachauth puja done by the married ladies in northern part of India. Both the pujas are done at the time of moonrise for the well-being of their husbands. Great isn’t it?

Traditionally whole wheat flour or atta is used in this recipe. Refined flour or maida can also be used. Half wheat and half maida also works out fine. But I prefer the wheat flour modaks.

Ingredients for the dough

• Wheat flour -1 cup
• Refined oil – 2 tbsp
• Water as required
• Oil for deep frying 

   

 Ingredients for filling

• Fresh coconut (grated) - 1 cup
• Jaggery - 1/2 cup
• Cardamom – ¼ tsp (powdered)
• Poppy Seeds (khuskhus) – ½  tsp

 

How to make the filling

Saute the coconut in a thick bottomed pan for about 2 minutes.

Add the jaggery and mix well. Initially the mixture will become liquidy.

After 2 minutes the mixture will become comparatively dry.

Now add the cardamom powder and poppy seeds. Mix well and remove from heat.

Keep aside to cool.

How to make

Put the Flour in the mixing bowl.

Add the oil and rub with the palms to make the crumbs-like texture.

Now add little water as you knead the dough. The dough should be tight for the crispy outer layer of the modaks.

Let the dough rest atleast for 10-15 minutes.

 Divide the dough in small lemon sized balls.

Roll the balls to the diameter of 4 inches.

Put one tsp of filling in the center, bring together all the edges and shape  them in conical form.

Similarly, all the modaks can be prepared.

Heat the oil at medium heat for frying. Put the modaks in batches of 5 or 6 . Keep moving
them in oil for medium colouring.

Once crisp and golden in colour remove them from oil.

Let them cool for 5 minutes before serving.

Tips

• Resting of dough is important or else it will be difficult to roll the dough.
• Filling should not be too juicy or moist.
• Filling should be prepared on medium heat and should not be left unattended, as jaggery tends to burn quickly, making the filling bitter in taste.
• Khoya with some dry fruits can also be used for filling as variation.
• While shaping the modaks, care should be taken that the filling should not come out as it will cause the oil to splutter.

  

Procedure with photos

Ingredients for the Dough 

Ingredients for the filling

Knead a  tight dough. Let it rest for 10-15 mins

Saute the coconut in a pan

Add jaggery  

Mix Well

Add poppy seeds and cardamom powder and mix well

Make balls and roll to make a 4 inches diameter circle

Put 1 tsp filling in the center

Bring all the edges together as shown 

press to make a conical shape

Similarly prepare other modaks

Deep fry at medium heat till golden brown and serve.