Matki ki Sabji - Maharashtrian Recipe

Sprouting is the practice of germinating seeds to be eaten raw or cooked. It is highly advised to include sprouts in your daily diet as it is extremely high in protein and when eaten raw can induce calmness to the body and mind and reduce your stress level because it has high oxygen content as well. Also, since they are very low in calorie , they are excellent to consume as they help in weight reduction. Staying in Maharashtra over a decade now and I always wondered how people in the State look so healthy. It is purely because of their eating habits. The Maharashtrian diet is highly nutritious and extremely health conscious. Sprouts and other Lentils/Legumes are very very regular in their meal. So, Lets learn how they cook their most staple food : Matki ki sabji

What You Need:

2 cup sprouts
1 onion finely chooped
1 tomato finely chopped
3-4 garlic cloves
1 dry red chili
2 tbsp peanuts
salt to taste
2 tbsp grated coconut
1 tsp mustard seeds
1 tsp cumin seeds
pinch of hing
1 tsp turmeric powder
1 tbsp oil.
2 green chili finely chopped
Some coriander leaves finely chopped for garnishing
few curry leaves

Steps To Make:

Roast peanuts,dry red chili and garlic cloves in 1 tsp oil. Grind to a coarse paste along with coconut.
Heat oil in pressure cooker.
Add hing followed by curry leaves and green chilies.
Add onions and cook till it turns golden pink.
Add finely chopped tomatoes, the peanut paste made above and sprouts.
Add turmeric powder nd salt to taste .
Add 1/2 cup water. Close the lid and cook till you hear 2 whistles.
Switch off the flame.
Allow pressure to drop.
Garnish with finley chopped coriander leaves

Honey Roasted Chicken in Creamy Dijon Mustard Sauce & Prawns Marinated in Pecan n Mint served in skewers

Falling in love with European Cuisine day by day. Carbs, Proteins, Veggies, Fiber everything in a plate. I “Love” the concept of simple food which when tossed in salt, pepper and butter and then assembled together gives you a gourmet feeling.

Honey Roasted Chicken is Creamy Mustard Sauce is a flawless recipe to impress your loved ones which gets ready in minutes, requires minimum and hassle free cooking and is soul satisfying.
Prawns marinated in pecan and mint is another recipe which is inspired from Pesto Shrimp. It is going to be a big hit in any party or get together.

What You Need for the Dijon Mustard Chicken:

About 300 grams’ boneless chicken cut into medium size
2 tbsp honey
Juice of 1 lemon
Salt and Freshly Crushed Pepper
Marinate chicken in honey, lemon, salt and pepper for at least 20 minutes
Take couple of tea spoon of EVOO in a grill pan and roast honey coated chicken till its slightly golden . Now turn the chicken pieces and cook for another 2 minutes of the other side. Chicken should just get cooked. Don’t dare to cook it completely on grilled pan as it will turn rubbery because its going to be cooked again in mustard sauce.

For the creamy sauce :

1 medium onion finely chopped
Few garlic cloves chopped
2 tbsp Dijon mustard sauce or Normal Mustard Sauce + 2 tbsp cream
½ cup milk
Some grated Parmesan cheese
Salt and sugar to taste
Heat 2 tsp oil again in a pan.
Add onions and garlic and cook till it turns pink. Add chicken pieces cooked above, Dijon mustard sauce, or cream, milk , Parmesan cheese, salt, sugar and pepper.
Cover and cook for 2 to 3 minutes. Your chicken is ready.
Toss some mushrooms, baby corn, boiled potatoes in butter, salt and pepper to serve as a side dish.

For the Prawns Skewers:
Toast some pecans in a pan. Grind to a fine paste along with some mint leaves, lemon juice, garlic cloves , green chilies and salt.
Now marinate your prawns in the above paste for the at least 30 minutes.
Insert 4 to 5 prawns in skewers.
Heat oil in a pan.
Cook prawns for 2 to 3 minutes on either side till done.
Now assemble everything and serve your guests.

No Sugar Eggless Banana Walnut Cake with Jaggery

I will come straight to the recipe and give you the measurement right away . Who wants to hear the story behind how I came up with the recipe. It tastes good and damn easy to prepare. Is it not enough to fix your ripe bananas and also curb your sweet craving without being guilty about it. And No whisking required :) :)

What You Need:

Cake or Bread Tin
1 cup wheat flour
1 cup all purpose flour
2 tsp baking powder
2 tbsp grated coconut (optional)
4 ripe bananas (if using large ones) or 5 to 6 ripe bananas if using small ones (elaichi variety)
1 cup milk
1 tsp vanila essence
2 tbsp ghee
3/4th cup jaggery powder

Steps to Make:

Grease you baking tin. 
Preheat oven for 10 min at 180 degree Centigrade
Whisk milk and banana in a blender till you get a smoothie consistency
Mix baking powder, ghee, jaggery powder and vanilla essence and grated coconut.
Now add flour little by little which you need to sieve first to remove any large grains.
Mix everything with an egg beater . I used a simple fork.
Mix everything till you get a nice batter.
I whisked hardly for 3 to 4 minutes.
Added some chopped walnuts.
Pour the batter to cake tin and bake it for 35 mins at 180 degree centigrade.
Cool down the cake before you cut it and serve.
Makes an excellent breakfast with a glass of milk.

Mushroom Chettinadu - Bursting with intense flavours and alluring aromas

Chettinadu Cuisine is one of the spiciest and aromatic cuisines of India which was developed by the Chettiar Community of Chettinad region of Tamil Nadu.
Since, I work with a lot of people who belong to Tamil Nadu, I keep discovering many aromatic dishes over the lunch.

We discuss food and exchange recipes and this is one such recipe which I learnt over the lunch hours in office cafeteria.
Mushroom is one vegetable which is very complex.It has hardly any taste, unless we combine it with the right ingredients.
It needs special recipes and special techniques to make them edible specially for in my case.

Mushroom Chettinadu is one such recipe which you are going to enjoy equally with rice or chapatti or simple plain phulla/roti

What you need for the recipe

500 grams mushroom cut into half (Keep large chunks as they tend to reduce in size)
Few Curry Leaves

Make a fine paste of the following:

2 onion
3 tomatoes
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chili powder

Roast the following ingredients in 1 tsp oil and then grind to a fine paste using little water if required

1 tsp cumin seeds (jira)
1 tsp fennel seeds (saunf)
3 to 4 fenugreek seeds (methi)
1 tsp coriander seeds
1 bay leaf
1/2 inch cinnamon
2 cardamom
4 to 5 whole black pepper
1 star anise
2 to 3 cloves
3 to 4 dry red chili

The paste should be smooth and not grainy. This might take some time . Hence, keep grinding adding water little by little till you get the desired consistency.

Steps to Prepare:

Heat 2 tsp oil in pan.
Add the tomato-onion paste and cook on low flame till the masala paste is nicely cooked
You need to check masala quiet frequently to prevent it from burning or sticking to the sides
Now add the coconut-spice paste and cook for 4 to 5 minutes.
Slow cooking is the trick and secret here. Also, constant stirring is required at the same time.
Add mushroom chunks, salt to taste mix everything nicely so the mushroom are well coated with spices.
Cover and cook for about 17 to 18 minutes in low flame or till done. You need not add any water.
However, if you want you can add cashew paste or milk or creme to give a nice creamy texture.
I added 1/3rd cup of milk at the end.