Incessant rains and frequent power cuts have kept me off blogging for the past week. Getting to work and back seemed like a big ordeal when rain Gods decided to visit us for 3-4 days continuously. The only positive aspect was the lovely rainy weather (which makes you creep under a blanket with a book in hand, music and some thing to nibble) encouraged me to try some spicy hot recipes. Today, for my Friday -Monsoon Magicseries I have a recipe for Kutchi Dabeli or Double Roti. As the name suggests this recipe finds its origin in the Kutch region…
peanut
Ambadichi Bhaji (Sour greens curry)
Ambadi greens (Gongura/Sour greens) are widely used in various preparations in many parts of India. What makes this quintessential Maharashtrian recipe so unique, is the use of Jowar ‘Kani’( broken Jowar grains or use Jowar Dalia).The tart leaves are cooked together with the broken Jowar, some Toovar/Arhar Dal, peanuts and then tempered with lots of garlic, to make this comforting Ambadichi bhaji. This bhaji can be served as a light meal on its own or you can serve this with Bhakri or Roti.
Chivda
The flattened rice as well as the puffed rice has to be very crisp for making Chivda. Use the thin variety of poha. In a deep pan heat oil. Add the mustard seeds. Once they crackle add the cumene seeds and then the curry leaves. Add the peanuts and fry for a few minutes. Then add the daliya and again fry for some time.Add the sesame seeds. Add the green chilly paste, fry nicely, add turmeric and then add the poha and the murmura.Stir nicely so that the poha and the murmura is coated with the masala. Add salt and…
Ambat Chuka Bhaji (Green sorrel curry)
I found Ambat chukka on but is very sour to taste.) In fact I googled to find out what it is called in other languages and was surprised
Shepuchi Bhaji (Dill leaves curry)
Shepu leaves (also called as Sowa or Dill) are easily available in most parts of India all through the year. The soft, feathery leaves are a rich source of iron and are added to flavour many recipes. A very popular vegetable in Maharshtra, Shepu is cooked in different styles in different parts of Maharashtra.When served with Jowar Bhakri ( bread made from Jowar/sorghum flour- will post the recipe soon) it tastes blissful.This is my mom’s recipe for Shepuchi Bhaji: