Kale With Chana/Gram Dal

Ingredients:

• 4-5 Kale leaves
• 1/2 Cup Channa Dal
• 2 Tbsp Peanuts
• 2 Tbsp Coconut Slices
• 1 Tbsp Tamarind Pulp
• 1 Tsp Jaggery
• 1/4 Tsp Turmeric Powder
• 1/2 Tsp Red Chili powder
• 1/4 Tsp Garam Masala
• Salt to taste
• 1/4 Tsp Mustard seeds
• 1/4 Tsp Cumin seeds
• 1/4 Tsp Ajawain
• 1 Pinch Hing
• 1-2 Dry red chilies

Method:

• Wash and finely chop the Kale leaves.
•  Soak Peanuts and Channa Dal in water for 4-5 hours. Pressure cook  Kale leaves, Channa Dal, peanuts along with sliced coconut up to 3-4 whistles.
• In a kadhai heat the oil. After the oil is heated up ,add mustard seeds, after they crackle add hing (asafoetida), cumin seeds, ajawain and red chilies. Add turmeric Powder. Fry for 10 seconds. Mix well.
• Add  pressure cooked mixture into this kadhai.
• Add garam masal, red chili powder, tamarind pulp and jaggery, salt to taste, little water.
•  Allow to boil for 5 minutes. Mix well

Sauteed Brussels Sprouts

Ingredients:

• 10-15 Brussels Sprouts 
• 1 Tbsp Olive Oil
• 1 Tsp Chopped Garlic
• Salt & Pepper to taste
• 1 Tsp Grated Cheese 

Method:

• Remove any wilted or yellowed leaves from the Brussels sprouts and trim the stem close to the heads.
• Boil Brussels sprouts for 5-8 minutes depending on desired crunchiness.
• Remove sprouts and put into large bowl, cover with cold  water. 
• On a cutting board, cut sprouts in half. 
• Put olive oil and chopped garlic into a large saute pan. 
• Saute garlic over medium heat until it is golden brown.  
• Put sprouts in pan an saute approximately 2 min, then turn sides an saute for another 2 min . Add salt and pepper to taste. 
• Add grated cheese. Serve immediately.   

  

Aluchi Gola Bhaji / Colocasia Laves Dry Curry

Sharing this recipe which I have recently watched on one of the Marathi TV show. I made this bhaji it turned out excellent. Simply delicious....

Ingredients:

4-5 Colocasia leaves finely chopped

1/2 Cup Toor Dal

2 Tbsp rice

1 Tbsp Tamarind pulp

1 Tbsp Jaggery

1/2 Tsp Turmeric powder

1/4 Tsp Asafoetida/Hing

1/2 Tsp Mustard seeds

4-5 garlic cloves, peeled & chopped

1/2 Tsp Red chili powder

4-5 Dry reds chilies

1-2 Tsp fresh grated coconut

Salt to taste

3 Tbsp oil

Method:

Wash colocasia leaves thoroughly and chop them very finely. Wash toor dal, rice and keep aside.

In a big saucepan mix together toor dal, rice, chopped colocasia leaves, turmeric powder, red chili powder, salt, jaggery & tamarind pulp. Add enough water and cook on medium heat until rice & dal cooked. It will take approximately 20-25 min.

Heat oil in a kadai or saucepan, fry dry red chillies in it and crushed them and keep aside.

In a remaining oil add mustard seeds & hing, after mustard seeds splutter add chopped garlic.

As garlic change color add colocasia leaves & dal mixture. Mix very well and again cook for 8-10 min.

Garnish with crushed red chilies, grated coconut and serve hot with roti or bhakari.