Usal - ऊसळ (with coconut)

Usal or ऊसळ is a Maharashtrian Gravy dish made using legumes and an excellent accompaniment with Pav Bread. This gravy uses an unique masala blended with fried coconut and the Maharashtrian speciality Goda Masala, which gives it an unique taste, color and flavour. 


I have attached two types of photos as they were taken at different days at different times. The lovely color of the Ras (liquid) is seen in the last photo and that was made little watery in consistency to show you how both consistency look like.

Usal can be prepared using any one of the following or with combo of these :-

• Turkish gram or moth bean - Matki (Marathi) - looks like green gram but color is dull.
• Yellow Peas - Vatana (Marathi) / Manal Pattani
• Black eyed Peas - Lobia / Chawli / Karamani / Payaru

This gravy is an excellent accompaniment for Pav Bread (soft) / Kadak Pav (hard) / Normal Bread that is toasted and crisp.

It is always on demand at home and I love making this.

Ingredients :-

1. Onion - 2 Nos. (Finely chopped)
2. Grated Coconut - 2 tbsp
3. Tomato - 1 No. (Pureed)
4. Ginger - 1/2 " Piece (Grated)
5. Garlic - 3 big pods (Grated)
6. Turmeric Powder - less than 1/4 tsp
7. Red Chilli powder - 1/4 tsp (or as preferred)
8. God Masala Powder - 1/4 tsp
9. Garam Masala Powder - 1/4 tsp
10. Salt to taste
11. Oil - 2 tbsp + 2 tbsp
12. Legume - (Any one or combo of all) - 1/2 cup
13. Finely chopped coriander leaves

Process :-

• Soak the legumes overnight (or for 8 hours) and pressure cook it adding salt.

• Heat 2 tbsp oil in a wok and fry half of the finely chopped onions, till golden brown and then add 2 tbsp of grated coconut and fry well till the coconut also turns into golden in color. Leave it to cool and then grind it to a nice paste.

• Heat 2 tbsp of oil in a wok and fry the remaining chopped onions till golder in color and then add the grated ginger garlic paste, fry till the raw flavour goes. Add the tomato puree and fry well (till oil separates)

• Add the turmeric powder, red chilli powder, Goda masala powder and Garam masala powders. Fry for a minute.

you can notice the color difference between these masalas. Goda masala will be darker in color.

• Add the fried and ground onion+coconut paste and cook for 2 minutes

• Add the cooked legume and adjust the seasoning and consistency of the gravy as per your preference. Some like thin consistency and i usually keep it medium (neither watery, nor thick).

• Cover and boil for 5 minutes, stirring occasionally in between.

• finally garnish with finely chopped coriander leaves.

wow! Look at that lovely color on top of the gravy!!

• Lip smacking Usal gravy is ready!!

Adjust the number of units given as per the measure you take for legumes.

 A filling food!

Solkadhi and Kokam Curry

Sol Kadhi / Solkadhi is a popular pink drink from the Konkan Region and also famous in the state of Goa.   The kokam curry or Kadhi can be consumed mixing with plain rice or it can be drunk as a digestive aid after a hearty meal. You can also take a sip of it as a health drink like I do :-)

During our visit to Goa, we found that this drink varies at different household.  some add coconut milk and some add buttermilk instead. Some make it plain and call it kokam curry, which I have mentioned with a photo at the end of this post.

Kokam or Kokum is also known as Kodampuli (Malayalam) / Kodai Puli or Pazhaya puli (Tamizh) / Garcinia Indica. / Aamsol (hindi)

It is the oldest known souring agent of our country and is used to replace tamarind in certain dishes. It has lot of medicinal benefits. It has antioxidants, anti-inflammatory properties, soft on your stomach compared to tamarind, Improves digestion, etc

Fresh Kokam Fruit looks like this (as in the image below) [image courtesy : google search]

When dried but moist it will be slightly pinkish in color  (as seen in the image below) :-

If it is completely dried and not fresh in the market then it will be brown in color (so you may not get the pink color but it is still good for health).

The Kokam, gives this recipe a slightly tangy taste and that lovely pink color.  It is consumed in various forms viz., suppliment for tamarind in cooking, kokum syrup is readily available in the market as a health drink, it can be consumed with buttermilk or coconut milk as Solkadhi.

Before we get into the recipe, let us know the possible variations in taste and flavour.

• Solkadhi can be prepared in two ways. It can be prepared with coconut milk thus becomes very good for stomach and rich in taste or we can replace coconut milk with buttermilk to make it more subtle yet yummy.

• Again, you can control the flavour as per your preference. Chopping the ingredients and adding them to the kadhi will keeps it light as only when you bite on the chillie pieces or the coriander leaves, you get the strong taste and flavour. The other option is to grind them together and filter. This method will  give a differnt color (little dark) and strong flavour to the kadhi.

• There is another simple preparation of kokam called kokam curry.  One of my friend said that it is also called "Tivli" where to the kokam water, just salt and chopped green chillies are added and served along with a meal.

• When you feel little lethargic to cook, this becomes the best accompaniment for rice eaters.

• Soaking is required. Thus it makes this recipe a no-cooking recipe. However, if you forget to soak it, you can boil  the kokam till it becomes soft and then use it in the recipe.

You will need :- (Serves 2)

1. Kokum petals - 6 nos.
2. Green Chilli - 2 nos.
3. Coriander leaves - 1 tbsp
4. Buttermilk - 1.5 cup 
5. Water - 1/2 cup
6. Salt to taste

Procedure :-

• Soak Kokam for  2 hours. This will ensure that kokam becomes soft and also infuses its taste, flavour and specially the color to the water.
• Finely chop the green chillies and coriander leaves. 
• After soaking squeeze and extract water (just like you do with tamarind) and filter it.
• Add finely chopped green chillies, finely chopped coriander leaves to it.
• Add Salt to taste, buttermilk  and water to it. 
• Mix well and serve.

Variations:- 

1. Coconut milk: In the above recipe, if you intend to make using coconut milk, then add 1 cup of coconut milk and 1 cup water (dilute as per your preference)
2. Grinding : If you want to infuse strong flavour and color to the recipe, then grind the kokam, green chillies and 2 tbsp of chopped coriander leaves with little water and filter it and use in the recipe either with buttermilk or coconut milk.

Enjoy the delicious drink or add it as a curry to plain rice and enjoy the simple yet delicious meal!

Vada Pav - The Indian Burger

The famous street food of Mumbai - Vadapav. Also known as Indian Burger / Poor Man's Burger is a quick n fillling snack which you get most of the places in Maharashtra and more in Mumbai city.  

You get down the street, take a walk through it.....the familiar smell floats in the air which leads you to the near by vadapavwala..... The small cart on a corner, surrounded by many hungry mouths.... An experienced hand quickly dips the potato balls into the batter and put it into the hot oil.... it bubbles and get nicely fried, comes out the hot vada in golden color, ready to get inside the soft bread called 'Pav', which is cut into two and on which is applied the sweet chutney, the green chutney and the garlic chutney as per your choice, closed and kept on a paper plate accompanied by few glazing fried green chillies sprinkled over the top of it is some salt..... steaming hot... you take a bite... the taste and flavour it throws into your mouth....get lost into the absolute foodie bliss...... ohooooo..... I am badly drooling..... m... let me now serve you the virtual vadapav with some details on how it is made.

I have already shared the recipes separately for the potato vada, sweet chutney. Green chutney and Garlic chutney is left out which I will be posting soon.

Get a ladhi pav bread

For the Potato Patis / Batata Vada recipe please click here

For the Garlic Chutney  I will give detailed proportion in a separate post. If you would like to give it a quick try, here it is :- You need 8 Nos. of garlic pods, 1/2 cup Grated dry coconut (kopra) and 4 Nos. of dried red chilli, Salt to taste. First grind the garlic pods, salt and dried red chilli together. Then add the grated dried kopra and using whipper grind it by giving frequent break so that oil doesn't ooze out. In the picture the chutney may be in bigger chunks because my garlic chutney stock got over and instead of grating, I add the slices of dried coconut directly to the blender (which is not a good option to get the texture, though there is no compromise in taste).

For the Sweet chutney please click here

For the Green chutney :- (will make a detailed post later) Coriander leaves a  cup, two green chillies, 1/2" ginger, salt to taste. blend all to a smooth paste.

Here is how vadapav is arranged and served. 

and the vadapav is ready!

Aloo Poha

Poha or aval upma a common breakfast dish of west as well as south is prepared in various ways to bring in a twist to the plain one.  An ingredient when added or left out brings in a change in flavour as well as taste to the dish.

Sharing with you a recipe which use potato and is commonly known as 'Aloo Poha' in the western region of India. I slice them thin to reduce the cooking time.

This can be prepared either with or without onion and tomatoes, but tastes good in whatever combo you prepare.

The Recipe video is now available in Youtube Channel : Mira's Akshaya Patram. Added below :-

You will need :-

1. Thick Flattened Rice - 1 cup (Jada poha / Getti avil)
2. Poatao - 1 Medium size
3. Curry Leaves - 1 sprig
4. Onion - 1no. (optional)
5. Tomato - 1no. (optional)
6. Ginger - 1/2" piece
7. Green chilli - 2 No. (or as preferred)
8. Coriander leaves - 2 tbsp (finely chopped)
9. Asafoetida Powder - 1 pinch
10. Turmeric Powder - 1/4 tsp
11. Salt to taste
12. Oil - 2 tbsp
13. Mustard seeds - 1 tsp
14. Cumin seeds - 1/2 tsp
15. Lemon juice -  juiceof half lemon

Soaking the Flattened Rice:-

• There are two varities of Poha (flattened rice) viz white and red one. Red one is more healthier. These two varities are of two types. Thin variety and thick variety.  

• Put the poha on a sieve or soup strainer, show under running tap by mixing gently with your hands. This serves two purpose. One, it gets washed nicely. Second, the moisture absorbed will help soaking the flattened rice (poha). 

• Keep the seive aside for 3 minutes. 

• If required, you may repeat the process of showing it under running water again and place it for 5 minutes. 

• If you are using thin variety then show it under running tap only once.

• While the flatened rice is getting ready, let us prepare the vegetables for the dish.

• Finely slice the potatoes (cut the potato into half. then again cut each piece into two. now slice them)

•  Finely chop Onion, Tomato, Ginger, Green Chilli, Coriander leaves (quick tip for chopping ginger)

•  Heat oil, add mustard seeds. When it start spluttering, add Cumin seeds. After the cumin seeds splutter, add curry leaves. 

• Then add sliced Potatoes and fry till it is 3/4th done

•  Add finely chopped Onion, Ginger and Green chilli. Fry till it becomes translucent

•  Add finely chopped Tomatoes and fry till they become mushy

•  Add Turmeric powder, salt, finely chopped coriander leaves, mix well

•  Add the soaked Flattened Rice (poha) and mix well

• Lower the flame and let it stand for two minutes. 

• Switch off the stove and let it stand for 5 more minutes

• Open, add the lemon juice, mix well and serve hot

Serving idea :- You may sprinkle some sev, fried groundnut on top or use the fried groundnut while tempering.

Gavar ki sabzi - Kothavarangai / cluster beans

Cluster Beans / Gavar / Guar / Kothavarangai :-

 

Cluster beans has calcium, phosphorous and little iron. 

How to buy :- Beans should be tender and look fresh. Avoid over ripen (very pale in colour) as it becomes chewy.  Avoid buying stained ones or beans with black spots as it means the beans are old. 

How to clean :- Some people feel cleaning is laborious but it is not so if you use a knife and chopping board. Wash it thoroughly, put inside a colander to drain. arrange few beans at a time (say 6 nos) with same sides together and chop off using a knife. Do the same with the other end too. Now the beans are ready to use.

This beans in Indian cuisine is used alone or along with potato and is prepared in different ways. It is also processed, dried and stored to use as a fried accompaniment (vaththal) along with curd rice.

The method i shared here is Maharashtrian preparation which goes well as a dry side dish with rotis, rice. It can also be directly mixed with plain white rice to make a variety rice for lunch box.

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Ingredients :-

1. Cluster Beans - 1 cup
2. Onion - 1 (medium)
3. Tomato - 1 (Medium)
4. Grated coconut - 3 tbsp
5. Roasted & powdered groundnut - 2 tbsp
6. Turmeric Powder - 1/4 tsp
7. Red chilli powder - 1/4 tsp (or as per your prefernce)
8. Coriander Powder - 1tbsp
9. Ghoda masala - 1tsp (maharashtrian garam masala or normal garam masala or you can do without this too)
10. Asafoetida powder - 1 pinch
11. Curry leaves - 1 sprig (finely chopped)
12. Oil for tempering - 2 tbsp
13. Mustard seeds - 1 tsp
14. Salt to taste 
15. Jaggery - 1tsp (optonal)

 

Procedure :

• Wash the cluster beans, drain & remove the ends as mentioned above. Chop in to 3 or 4 pieces
• Finely chop onion and tomatoes
• Finely chop the curry leaves
• Heat oil, add little mustard seeds. After they splutter add, asafoetida powder & chopped curry leaves
• Add the finely chopped onions and fry till they turn translucent.
• Now add the chopped tomatoes and cook till they turn mushy.
• Add Red chilli powder, turmeric powder, coriander powder, peanut powder and ghoda masala mix well.
• add required water, jaggery (optional) cover and cook until done. Keep mixing in between.
• Or you can pressure cook till two whistles, let the pressure come down. Then open the lid, switch on the flame.
• In the last stage, add grated coconut, mix well and cook for 5 minutes stirring in between.
• Delicious Gavar ki sabzi is ready!

Amti / Amati

Presenting another Maharashtrian Recipe. This one I tasted during our trip to Goa. Then during a chat with one of my friend got the basic recipe from her. Tried it out and wow! it came out nicely.

Vegetables for this recipe :- Potato / Elephant Yam / Drumstick / Sprouted beans / green peas or mixed

I used potato, greenpeas and sprouted beans in this recipe

Ingridients :-

1. Tamarind water - 1 & 1/2 cup
2. Turmeric Powder - 1/4 tsp
3. Jaggery - 1 tbsp
4. Vegetable of your choice - 1/4 cup
5. Boiled toor dal - 1/4 cup
6. Salt to taste

 for tempering :-

1. Ghee - 1 tbsp
2. Jeera - 1/4 tsp
3. Asafoetida powder - 2 pinch
4. Curry leaves - 1 sprig

to grind :-

1. Grated coconut - 1/4 cup
2. Green Chilli      - 2 Nos
3. Jeera to grind   - 1/4 tsp 
4. Peppercorn       - 2 tsp
5. Coriander seeds - 1/4 tsp

Procedure :-

• Heat oil in a kadai, pour ghee. Add hing powder and jeera. When jeera splutter, Add the curry leaves folllowed by tamarind water.
• Add vegetables, turmeric powder, Salt, Jaggery. Boil till vegetables are cooked.
• Mash the cooked dal and add to it
• Grind the ingridients given above adding water to a nice paste & add to it.
• Bring to boil when the foam forms on top remove from flame.
• Yummy amti is ready to be served with chapathi or plain rice

Misal (Misal Pav)

Misal with pav is a famous Maharashtrian dish which can be had as a breakfast or as a snack or a evening tiffin. The pav bread gives a filled up feeling like pav baji.  Farsan (mixture) is added to the prepared ras (gravy liquid), garnished with coriander leaves & finely chopped onions and served along with a bread called Pav.

I have shared two photos.. One with simple farsan (sev and ghatia mix) with boiled potatoes and the second one is with tempered potato and mix farsan.

The tempered potato and mix farsan version I had tasted good so sharing that version as well with you.

Ingredients :-

1. Dried yellow peas (Vatana) - 1/2 cup
2. Onion (Sliced) - 1 No.
3. Onion (finely chopped) - 1 no. (for garnishing)
4. Tomato (finely chopped) - 1 No.
5. Cloves - 3 Nos.
6. Pepper - 1/2 tsp
7. Red chilli - 4 to 5 Nos. (or as preferred)*
8. Cinnamon - 1" stick
9. Dry coconut grated - 2 tbsp
10. Garlic pods - 2 big
11. Farsan (mixture)- 1 cup
12. Coriander leaves - 2 tbsp
13. Oil
14. Water - 2.5 cups 
15. Salt to taste
16. Kandha Lasun masala powder - 2 tsp (optional)-a spicy masala powder.
17. Pav Bread or plain bread slices

* I used kashmiri chillies along with the normal red chilli to add colour to the ras. Kashmiri chilli powder or deggi mirchi powder can also be used.

Procedure :-

• Soak dried yellow peas (Vatana) overnight or for 6 hours, pressure cook adding little salt & keep ready.
• In a kadai, dry roast the grated dry coconut till golden colour. transfer to a plate and allow it to cool.
• In a blender grind coarsely - garlic,  pepper, cinnamon, cloves and dried red chillies.

• Heat oil, add the crushed masala, saute for 15 seconds. Add sliced onions and saute till onion turns golden brown, let it cool.

• In a blender grind together the fried onion masala mixture + tomato + roasted coconut to a smooth paste. (If required add little water to grind).
• Heat 3 tbsp oil, add the ground masala paste and saute well. Cover & cook with stirring in between, till oil oozes out.
• Now add water, salt, cover and cook till oil floats on top (approx. 5 minutes)

Now the "Ras" is ready!

You can use boiled potato as it is or you can give a tadka of mustard, curry leaves and potato with salt, lightly mashed... and use it while serving.

Now comes the interesting presentation for serving.

with plain boiled potato and simple farsan

with mix farsan and tempeted potato

Making the bowl of Misal:-

• In a small shallow plate or a wide mouthed bowl, first put 2 tbsp of pressure cooked vatana.
• Add a spoon of boiled potato or the tempered potato
• Sprinkle some Farsan (mixture)
• Over that sprinkle the finely chopped onion
• Pour the Ras over it
• Sprinkle the finley chopped coriander leaves (optional).
• On another small bowl pour some Ras for additional helping.

Serving :-

• On a plate place plain pav or pav toasted in butter, a bowl of Misal & the additonal serving of ras and serve.

Enjoy the Mumbai's 'home made' street food  :-)

Batata Vada / Potato Vada

A Potato based flavourful & filling snack which also forms the patis for the famous Indian Burger aka Vada Pav.

Potato combined with spices, seasoned is shaped into balls and dipped in batter and deep fried in oil.  

Those who don't have time to sit for a detailed lunch, buy a vada plate or vada & pav, munch and go. A filling and delicious snack.

Ingridients :- (makes 5 to 6 Nos.)

1. Potatoes (medium) - 2 Nos
2. Ginger - 1" piece
3. Garlic - 5 big pods
4. Green chillies - 2 Nos
5. Coriander Leaves finely chopped - 2 tbsp
6. Salt to taste

for tempering :-

1. Oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Cumin seeds - 1/2 tsp
4. Turmeric Powder - 1/4 tsp

For the batter :-

1. Gram flour - 2 tbsp
2. Rice flour - 1/2 tbsp (optional. you may use completely gram flour too. but this gives crispiness)
3. salt to taste
4. Turmeric powder -1 pinch

Procedure :-

• Boil, peel and mash the potatoes coarsely (leaving some chunks)

•  Finely chop coriander leaves and green chillies

• Peel and grate garlic as well as ginger

• Heat oil in a wok, add mustard seeds when they splutter, add jeera. 

• When it turns colour, add grated ginger-garlic and green chillies

• Saute for a minute

• Add turmeric powder, salt and the mashed potatoes

• mix well, cover and cook for 3 to 4 minutes by stirring in between.

• Remove from flame, let it cool

• Divide into equal portions 

 

• make small balls and slightly flatten them.

• Heat Oil for frying

• In a bowl add the gram flour, rice flour, salt, turmeric powder.

• Adding water little by little make a batter of dosa batter / cake batter consistency (i.e. should be slightly more than dropping consistency)

• When the oil is hot, dip the potato balls into the batter and put it in oil and deep fry till they turn golden brown.

• Transfer into an absorbent paper to remove excess oil

• Serve with the garlic groundnut chutney powder

Note :

1. Prepared the batter after putting the oil to heat up as it will avoid excess oil absorbtion.
2. The garlic chutney powder can be served as it is or in a little oil, fry some power, which will make them taste more crisp and then serve.
3. Even without chutney, the vadas taste good.

For Vadapav, serving proceudre, click here