Sprouted broad beans curry / Valache Bhirde

This recipe is prepared in Maharashtrian Malvani style. Quick, easy and spicy.

 Preparation:

1.     Prepare broad bean sprouts: Soak broad beans (250 gms) in water, drain the water in night and cover with damp cloth and close it with vessel overnight. Sprouts will start appearing the next day.

2.       Prepare masala: Take very little oil (1tsp) in a pan, add sliced onion (1 nos) to it. Fry this onion till golden brown on medium heat. Then add cloves (2-3 nos), black pepper (2-3 nos), cinnamon stick (1/4 inch), fry well. Lastly add diced tomato (1 nos) and grated coconut (1/2 cup). Fry well. Then close the heat and let this mixture cool down. Add this mixture to a blender and blend well into a masala.

3.       Prepare the curry: Now keep a medium size pan on medium heat. Add (3 tbsp) oil to the pan. Add chopped garlic (2-3 nos) , peeled and chopped ginger (½ inch), mustard seeds (¼ tsp), red chilly (1 nos), split green chilly (1 nos), cumin seeds ( ¼ tsp), curry leaves (5-7 nos) , chopped coriander, malvani masala (1tspn) and turmeric ( ¼ tsp) to the warm oil. Then to this hot tempering add sprouted broad bean seeds. Add the masala prepared in step 2. Mix well. Add salt and jaggery or sugar to taste. Then add 1 cup water. Close the pan with a lid. Let the curry cook for 10 mins on low heat.

4.       Garnish with coriander and serve hot .

Recipe:  vegetarian

Preparation time : 10 mins

Cooking time : 20 mins

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved. 


Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Mumbai Pav Bhaji

Pav bhaji is a popular Mumbai fast food. A vegetable curry served with bread.

Preparation and cooking  :
1. Boil : potatoes (2 nos) , green peas (1cup), green pepper (1cup) and cauliflower (1cup).
2. Mash the boiled vegetables : potatoes,green peas and pepper. Keep them aside.
3. Finely chop onions (2nos) , tomatoes (3nos) and green chillies (2nos).
4. Prepare ginger (1inch) and garlic (5-6 nos) paste.
5. Keep a flat griddle or flat pan on low heat flame, add butter/ or olive oil (3tbspn). When the oil is warm add ginger garlic paste, chopped green chillies and chopped onions. Sauté well .
6. Now add tomatoes, pav bhaji masala (2tbspn) and chopped coriander. Mix well. Let it cook for 5 minutes till the mixture releases oil.
7. Then add boiled mashed vegetables (potatoes, green peas, cauliflower and green pepper). Add little butter (1tspn). Add salt to taste.  Mix well.
8. Add red chilli paste (1tbspn) and Mix well with vegetable masher. Add water if you want to make it a bit watery. Add lemon juice (1/2 lemon) . Mix well with masher . Let it cook for 3-4 mins till the mixture releases oil.
9. Garnish with coriander and serve hot.

Recipe:  vegetarian

Preparation time : 10 mins

Cooking time : 20 mins

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved. 


Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Navratan Biryani

Preparation :

Wash and drain rice (2 cups of Tilda jasmine rice ) and keep aside. Dice french beans (1 cup), carrot (1 nos) and paneer (1/2 cup) into small cubes . Chop onion (1 nos) , tomato (1 nos), coriander and cashew nuts, keep them aside. Wash and rinse red cherries (1 cup) and red grapes (1 cup) (pineapple 1 cup optional) . Now dissolve (4-5 nos) strands of saffron in (4 tspn) milk. 

Cooking : 

Step 1:  Fried mix : In a pan add olive oil (1 tspn) and sauté onion into pink to golden brown.Then sauté paneer cubes, cashew nuts and raisins (1 tspn)  till golden brown . Now sauté tomatoes for 1-2 mins and keep them aside. 

Step 2 : Rice:  Boil rice, add a pinch of salt and cook it.

Step 3 : Veggie mix : Heat a small pan on medium heat. Add olive oil, then add ginger- garlic paste (2 tbspn) chopped french beans , carrots, green chillies ( 2 nos), red chilly (1 nos)  and green peas (1 cup) , add turmeric (1 tspn), salt (1 tspn) , kitchen king masala (1 tspn) , biryani masala (1 tspn) , little water , mix well. Cover the pan with a lid and let the vegetables cook for 3-4 mins. Now add some red cherries and red grapes, mix well cook for 1-2 mins and close the heat. This veggie mixture should be dry and not watery.

Step 4 : Biryani layers:  Keep a non-stick medium size pan on medium heat. Now add 1 tbpsn (olive oil) then add bay leaves (2 nos) , black pepper (2-4 nos) , cloves (2-3 nos) , cumin seeds (1 tspn) ,cinnamon (1 inch). Add half of the cooked rice along with briyani masala, and mix gently. Take care rice should not break . Reduce heat to low.  Add a layer on fried onions , fried tomatoes, fried paneer ,cashew nuts , raisins and pinch of salt. Then add a thin layer of rice followed by the veggie mix along with the fruits . Add the saffron strands dissolved in milk. Now close the pan with a tight lid. Let the biryani simmer for 5 mins on low heat.  

Step 5 : Open the lid mix the cooked biryani if required.  Garnish with coriander and fried onions.  Serve hot with raita .

Recipe:  vegetarian

Preparation time : 10 mins

Cooking time : 40 mins

Contains nuts

      

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Pomfret fish curry Malwani fish curry

Preparation:

Wash the fish (Pomfret- 10-12 pieces) in running cold water. Add salt and set aside.

Soak in water:  red chillies (13-15 nos) , coriander seeds (1 tbspn) , cumin seeds (1 tspn) and fennel seeds (1tbspn)

In a blender : add freshly grated coconut (2 cups) , sliced onions (2 nos) ,  diced tomatoes (2 nos), garlic (5-7 nos)  diced raw mango ( 1/4 cup) , above soaked mixture and blend them into a fine paste.

Heat a pan on medium heat , add olive oil (1 tbspn). When the oil is warm add diced onion (1 nos) , add the above fine paste, salt to taste, turmeric (1 pinch) and few kokums ( 4-5 nos). Stir and let the mixture simmer for 2-3 minutes.

Now wash the fish again , drain the  excess water and add these pieces slowly into the curry. Add little salt if required.

Lower the heat and bring this curry to a gentle boil . The fish pieces should not break.

Serve hot with steam rice.

       Recipe: Non vegetarian

       Preparation time : 15 mins

       Cooking time : 15 mins

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Homemade low fat Shrikhand with greek yoghurt

Shrikhand is a typical maharastrian dessert. Usually prepared during festivals like Gudi padwa. 

Shrikhand means a product obtained from chakka . Samant bros in Dadar is typically famous for their readymade instant chakka while Panshikar restaurant at Ranade road -Dadar is famous for its shrikhand 

However, I like preparing shrikhand at home right from making the chakka. I have made the chakka for this Shrikhand with waitrose low fat greek yoghurt.

Preparation:

Take low fat greek yoghurt in a white muslin cloth. Hang it till all the water is drained off. This process usually takes 3-4 hours.Now remove the yogurt from the muslin cloth and strain it well in a strainer to remove excess water. Keep this strained yogurt in the refrigerator for 1-2 hours.

Then add saffron strands to the warm milk until they dissolve.Now mix the strained yogurt above dissolved saffron and sugar in a bowl. Mix it well with a hand blender. Blend it in a nice smooth mixture. Add cardamon powder and nutmeg powder and blend well. One can also add mango pulp and blend to make amrakhand. Garnish with pistachios.

Recipe: vegetarian
Preparation time : 15 mins

      

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Pasta Bake

Preparation :

Pasta :  I have used tricolour Fusilli  white (plain) , green (coloured with spinach) and red (coloured with tomato). 

Add Fusilli (3 cups) to boiling water (4 cups), add 3 drops of olive oil and salt (2 pinch). Let the pasta cook in boiling water. Once cooked drain and keep it aside. 

Tomato Chilli Pasta Sauce : Add to boiling water red vine tomatoes (5 nos) . Then quickly add the boiled hot tomatoes to cold water. Tomato skin will now shrink. Peel out the skin and add them to a blender. Then to the blender add red chillies ( 3 nos) , dried red chillies ( 3 nos) , garlic ( 4-5 cloves)  parsley ( few leaves) and salt to taste . Blend them well to a thick pasta sauce. 

Then warm a saucepan on medium heat, add olive oil (1 tbspn), then add chopped garlic (5-6 cloves), chopped onion (1 nos), red pepper (1 nos), chopped mushrooms (2-3 nos), sprouts (2-3 nos) and chopped broccoli (2-3 nos). Stir well . The onion will now become transparent. Then add the above tomato chilli sauce to the mixture.Throw in some chopped basil leaves . Mix well Pasta Sauce is now ready. 

Baking tray : Add few drops of extra virgin olive oil , add a layer of boiled pasta , a layer of pasta sauce and a layer of mozzarella cheese . Complete these alternate layers with mozzarella cheese layer on the top . Sprinkle some oregano and extra virgin olive oil on the top.  

  

Keep the baking tray in the pre heated oven for 30 mins at 300 degree Celsius.  Pasta bake  is now ready. 

Recipe:  vegetarian

Preparation time : 10 mins

Cooking time : 40 mins

      

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Mixed sprouts with spinach curry served with rice and fried fish

A healthy recipe.  

Preparation:

Mixed Sprouts of Moong beans (green and brown), Chickpeas, green , red and brown lentils, black eye beans.

Rinse sprouts and add to saucepan with 4 cups of water. Then cook the sprouts add salt to the water until it boils, cook them until they are tender .Chop onion (1 nos), tomato (1 nos), garlic (7-8 cloves), ginger ( ½ inch), green chillies (4 nos) and spinach (250gm).Heat 2 tbspn olive oil or butter or ghee in a medium sized sauce pan. Now add (hing) asafoetida ( 1pinch)  , chopped garlic, fenugreek seeds (1/4 tspn) , mustard seeds (1/4tspn) ,cumin seeds (1/4 tspn) , fennel seeds (1/4 tspn), cumin seeds (1/4tspn), nigella seeds (1/4tspn). Then add chopped onion, chopped green chillies and chopped tomatoes . Sauté well.Now add chopped spinach and mix well. Let the mixture cook for 3-4 mins .Then add salt to taste and turmeric (1/4tspn).Add boiled mixed sprouts to this mixture along with ¼ tspn of turmeric  and lemon juice (1tbspn) .  Mix well.Let the mixture cook for 5 mins. Serve hot with rice and fried fish on the sides

Recipe: non  vegetarian

Preparation time : 10 mins

Cooking time : 10 mins

      

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Spinach with lentils: Dal Palak or Palak Dal

Healthy dal recipe of fibre rich spinach, protein rich yellow moong lentils, drumstick and potato.

This dal is a perfect match with rice or wheat flat bread.

Preparation:

 Rinse Moong dal (lentils) and add to saucepan with 4 cups of water. Soak the lentils in water for 2 hours minimum. Then cook lentils and salt with water until it boils, cook until lentils are tender and thick.Boil potatoes (3 nos) . Then peel and chop them.Rinse, peel and chop one drumstick into pieces (3-4 inches long). Boil these pieces and keep them aside.Chop onion (1 nos), tomato (1 nos), garlic (7-8 cloves), ginger ( ½ inch), green chillies (4 nos) and spinach (250gm).Heat 2 tbspn olive oil or butter or ghee in a medium sized sauce pan. Now add (hing) asafoetida ( 1pinch)  , chopped garlic, fenugreek seeds (1/4 tspn) , mustard seeds (1/4tspn) ,cumin seeds (1/4 tspn) , fennel seeds (1/4 tspn), cumin seeds (1/4tspn), nigella seeds (1/4tspn). Then add chopped onion, chopped green chillies and chopped tomatoes . Sauté well.Now add chopped spinach and mix well. Let the mixture cook for 3-4 mins .Then add salt to taste and turmeric (1/4tspn).Add drumstick pieces and potatoes. Mix well. Then add coconut cream to the mixture.Finally add moong dal to this mixture along with ¼ tspn of turmeric  and lemon juice (1tbspn) .  Mix well.Let the dal cook for 5 mins. Serve hot with rice.

Recipe:  vegetarian

Preparation time : 10 mins

Cooking time : 10 mins

      

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.