VALACHE BIRDE / DALIMBICHI USAL / VALACHI USAL

DALIMBICHI USAL / VALACHE BIRDE

DALIMBICHI  USAL / VALACHE  BIRDE 

 THIS  MAIN  COURSE  DISH IS  MOSTLY PREPARED  BY  BRAHMIN OR  CKP  COMMUNITY  IN  MAHARASHTRA  BUT  POPULAR  IN  ALL PARTS  OF MAHARASHTRA MANY  PEOPLE  ARE  DYING  TO  IT  THIS  USAL  BUT NEW  GENERATION GIRLS  FEMALES  DO NOT  KNOW  THE  PREPARATION 


SO  IM  GIVING  HERE  THE  PERFECT  AND  EASY RECIPE / PAKAKRUTI  FOR  DALIMBICHI  USAL  OR  VALACHE  BIRDE   THE  TASTIEST  PREPARATION  OF  FIELD  BEANS 

 Ingredients:3/4 cup Vaal (Field Beans)
For Tempering: 1 tbsp Oil, ¼ tsp Mustard Seeds, ½ tsp Cumin seeds, 1/8 tsp Asafoetida Powder, 1/2 tsp Red Chili Powder
4 Curry leaves
2 green chilies halved
4 tbsp coconut, grated
1 tsp Cumin seeds
1 tsp Jaggery
2 Kokum
¼ cup green corriander, finely chopped
salt to taste

Method:Soak Vaal beans in lukewarm water for 10 to 12 hours. After 10 to 12 hours, drain water. Take a clean Cotton Cloth, transfer soaked Vaal beans in this cotton cloth. Hold all the edges together. Twist the edges and tie a knot tightly. Place in warm place for sprouting for about 8 to 10 hours. Once Vaal Beans are sprouted, loose the knot. Take a container half filled with lukewarm water. Transfer Vaal in it and let it stand for 10 minutes. Very gently remove the skin. These beans are very delicate and can get break because of harsh handling. After soaking 3/4 cup dried Vaal beans, we get 1¼ to 1½ cup Dalimbya to make Usal.
Grind together coconut cumin seeds to a fine paste.
Heat a saucepan, add 1 tbsp Oil and wait until hot. Add and let splutter Mustard seeds. Add Cumin, Asafoetida, Turmeric Powder green chillies and Red Chili Powder. Also add Curry leaves and Corriander, stir for few seconds. Add peeled Vaal Seeds. Stir very gently. Add 1½ cup water, Kokum, and salt to taste. cover and cook for few minutes.
Once Vaal beans are half done, add coconut paste, Jaggery. Cover and cook for few minutes. Vaal seeds are very delicate so handle carefully.
Once Usal is done sprinkle some fresh coconut and chopped cprriander leaves. Serve hot with Chapatti.

Tip:
-- kadve val originated from alibag region are best in taste. if you want to make valache birde in CKP stylt add 11/2 tsp CKP masala to the preparation

WE SUPPLY ORIGINAL  KADVE  VAL  ORIGINATED FROM ALIBAG  REGION  ALL OVER INDIA  AND  ABROAD

we supply home made CKP masala all over india and abroad

CONTACT

satya_satyendra@rediffmail.com

swarupajog@rediffmail.com

CHAVALICHI USAL / CHAVLICHEE USAL

CHAVLICHI USAL

CHAVALICHI  USAL 

tastiest  preparation  in  usal  you  can  say  is  chavalichi  usal  or  kidney  beans  usal  or  black  eyed  beans  usal  or  vegetable  or  bhaji

here  is  a tasty  recipe/  pakakruti  for  chavalichi  usal  or  black  eyed  beans  usal  or  kidney  beans  usal  or  bhaji  or vegetable

 Ingredients:1 ½ cup kidney beans/black eyed beans (chavli)
1 tbsp shredded dry coconut
2 tsp cumin seeds
4 green chilies
4-5 small garlic cloves
2 tsp mustard seeds
¼ tsp asafoetida
1 tsp turmeric powder
1 tsp jaggery
1 tsp goda masal or garam masala
salt to taste
2 kokum
4 tbs coriander leaves chopped
2 tbsp oil

Method:Wash and soak the beans in plenty of water for 7-8 hours.
Rinse and keep aside.
In a pan or kadai, lightly roast dry coconut and cumin seeds.
Grind roasted coconut, cumin seeds and chilies into a fine paste.
Chop coriander leaves.
Heat oil in a pan.
Add mustard seeds.
When they splutter, add asafoetida, turmeric powder and garlic.
Add onions pieces and fry till they look translucent.
Add kidney beans followed by 2 cups of water
Once it reaches the boiling stage, add ground paste, tamarind, salt and jaggery.
Mix well and cook further for 5 minutes or till well cooked
Add some more water if required.
Garnish with coriander leaves and serve.

TIP==  YOU CAN USE SMALL VERSION OF CHAVLI WHICH  TASTES MORE  BETTER

WE  SUPPLY  GAVATHI  CHAVLI  (BEANS)  home made  GODA MASALA , GARAM  MASALA, KANDA LASUN  MASALA  ALL  OVER  INDIA  AND  ABROAD

CONTACT

satya_satyendra@rediffmail.com

swarupajog@rediffmail.com

KOLHAPURI MISAL / MISAL PAV

MISAL PAV

MISAL PAV

you  can  say  that  maharshtra  is  known  for  this beautiful  tasty spicy  misal  pav  mostly  famous  from  kolhapur  and  pune  district. here  i  m giving  the  best recipe  for  the  misal  pav  as  i  have  tasted  both  of  them  and  you can  say  it is  a  combination  of  both  the  varieties

here  is  a  recipe /  pakakruti  for  misal  pav or  kolhapuri  misal  pav  or  puneri  misal  pav


Ingredients

250 gms                         sprouted  matki
2 nos                              big potatoes boiled and cubed
1 cup                              onion finely chopped
3/4 cup                           tomatoes finely chopped
1 cup corriander leaves   finely chopped
1 inch ginger                   finely chopped
7-8 garlic cloves             finely chopped
2 tbs                               kanda lasun masala
1 tbs                               tamarind pulp
250 gms                         farsan ( papadi, bhavnagari gathiya, yellow  sev)
15 no                             bread slice
                                      OR
8 no                                pav
1 tsp                               mustard seeds
1/2                                  asafoetida
11/2 tsp                           turmeric powder
100 gms                          bhavnagari gathiya
200 ml                             oil
8-10                                curry leaves
4-5                                  green chillies finely chopped
salt                                   as per taste

Method
* Heat 1 tbs oil add half quantity og ginget garlic and green chillies fry well then add turmeric powder and cubed potatoes, add salt and 2 tbs corriander leaves and mix well keep aside.
* Now heat remaining oil in a thick bottom pan add mustard seeds,green chillies, ginger , garlic, curry leaves and asafoetia fry for a while then add turmeric powder.
* Now add 1/2 cup chopped onions fry till traslucent then add tomatoes fry for a while then add kanda lasun masala and fry till oil seperates.
* Now add sprouted matki 31/2 cups of water salt as per taste.bring to boil and cook untill matki is cooked.
* Now add tamarind pulp and ground bhavnagari gathiya and again bring to boil.
                             TO SERVE MISAL
* put 2 tbs of prepared potato bhaji then put 3 tbs farsan then put matki usal with thin rassa and tari which ic floating on top of usal, then add chopped onions and serve with bread or pav

TIP===== GRAVY OF THE USAL SHOULD BE VERY THIN AND OIL SHOULD FLOAT ON SURFACE
 IF YOU WANT MORE SPICY  THEN ADD 2 TBS OF SPICY RED CHILLY POWDER.
if you want to make some thick gravy then add 3 tbs of fresh ground  coconut


WE SUPPLY GAVRAN MATKI , KANDA LASUN MASALA, MISAL FARSAN, AND SPICY RED CHILLY POWDER  ALL OVER INDIA AND ABROAD

CONTACT
satya_satyendra@rediffmail.com
swarupajog@rediffmail.com

MALVANI CHICKEN / MALAVANEE KOMBADI

MALVANI CHICKEN

MALVANI  CHICKEN 

hot  sand  spicy  chicken  curry from the coastal region of maharashtra         recipe / pakakruti for malvani chicken curry or malvani chicken  or you can call it  malvani  kombadi masala

Ingredients
1  Chicken cut in to curry pieces (about 800 gms)
1/4 medium bunch Fresh coriander leaves (chopped)
1" piece Ginger
6 cloves Garlic
2-3 Green chillies (chopped)
1/2 Dry coconut (grated) 
6 Red chillies whole
4 tbsps Oil
5 medium sized Onions 
1½ cups fresh Coconut
12 red chillies whole 
2 tsp coriander seeds
4-5 cloves
½ tsp peppercorns
2 bay leaves
1/2 star anise
½ tsp cumin seeds
4-5 green cardamoms
2-3 black cardamoms
1 inch piece cinnamon
Salt to taste



Method:
To make chicken curry, reserve one tablespoon chopped coriander leaves for garnish. Grind remaining coriander leaves to a paste along with ginger, garlic and green chillies and marinate the chicken in this paste.  Heat 11/2 tablespoon oil in a pan, add all the dru garam masala and fry till aromatic then add  three fourth quantity of chopped onion, stir-fry till light brown. Add fresh coconut; continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown.Then add dry coconut and fru till aromatic. Cool and grind to a fine paste with half a cup of water. Heat remaining oil in a handi, add remaining chopped onion and stir-fry till golden brown. Add the green paste marinated chicken pieces and two cups of water and salt bring it to a boil. Add ground paste with spices  Continue to cook for three to four minutes on high heat. cook further on medium heat for three to four minutes, stirring frequently. Reduce heat and simmer for three to four minutes.  Garnish with chopped coriander. Serve hot with vade or aamboli or chapati or bhakari or rice

TIP===== YOU CAN MAKE ALSO MAKE KALA VATANA USAL WITH THIS PREPARATION USE SOAKED KALA VATANA INSTEAD OF CHICKEN.
YOU CAN USE READY MADE MALVANI GARAM MASALA. IF YOU LIKE SOME SOUR TASTE YOU CAN PUT 3-4 KOKUM WHILE GRINDING PASTE

WE SUPPLY HOME MADE MALVANI GARAM MASALA ALL OVER INDIA AND ABROAD
100% GENUINE KOKUMS AVAILABLE
CONTACT
satya_satyendra@rediffmail.com
swarupjog@rediffmail.com

MALVANI FISH CURRY

MALVANI FISH CURRY

MALVANI FISH CURRY

this is  mouth watering  recipe from the  coastal region of  maharashtra  , malvani  fish  curry  or  malvani  macchi  kadi  or  macchi  curry

Ingredients:½ Kg. Pomfret (Paplet) / Halwa (kale paplet) / Surmai (Kingfish)
Fish cut into pieces
8-10 dry chilies
1 tsp turmeric
1 tsp. Coriander seeds
½ tsp black pepper
½ tsp tirphal (available in select stores or ayurvedic stores optional)
7-8 garlic flakes coarsely grounded
2 onions sliced finely
1 cup grated coconut
2 tsp tamarind pulp or 2 tsp kakam exctract

salt as per taste

BHARLI TONDALI

BHARLI TONDALI

BHARLI  TONDALI 
many people  do not like this vegetable  but  try this  100% marathi  recipe  /  pakakruti of  bharli  tondali  or  tondalichi  ras  bhaji 


Ingredients:½ kg gherkins
½ teaspoon asofotida
2 teaspoon mustard seeds
3 tablespoon oil
4-5 cyrry leaves
For the stuffing:
1cup fresh coconut grated
½ cup roasted peanuts
¼ cup dry coconut grated
1tbsp coriander powder
1 tbs sesame seeds
a tsp jaggery
1 tsp goda masala
½ tbsp cumin powder
1 tsp turmeric powder
2 tsp chili powder (adjust as per your liking)
1 tsp tamarind pulp
salt to taste
cilantro/coriander leaves



Method:1) Wash gherkins. give it vertical cross cuts keeping base intact
2) For the stuffing, combine all the ingredients and grind them coarsely with little water, stuff them in tondali and keep aside.
3) Heat 3 tbsp oil in a pan. Add mustard seeds and asafoetida and curry leaves. Add stuffed gherkins and toss gently so that the oil coats all the gherkins fully. Sprinkle remaining masala on top. Fry for sometime. then add 1 cup of water Cover for 1 min. Keep stirring occassionally until the gherkins are cooked
4) Once done, remove from the fire. Garnish with coriander leaves. Serve hot with chapati or dal and rice.

WE SUPPLY HOME MADE GODA MASALA , KANDA LASUN MASALA , GARAM MASALA ALL OVER INDIA AND ABROAD