PALAKCHI TAKATLI KADHI / SPINACK KADHI IN BUTTERMILK / पालकची ताकातली कढी

This one is my fathers favourite. As a kid I remember my aai used to make it made frequently as my dad used to relish it and would drink it just by its own. At my in - laws place they are not very happy with curd or buttermilk as a component in a recipe. One fine morning occupied in my thoughts with a cup of tea suddenly I realized that I never made this kadhi at my in - laws place. Not feeling so good about it, it was decided that this was going to be made for dinner the same day. So here is my dad's and so is mine favourite Palakchi Takatli Kadhi / Spinach Kadhi in Buttermilk .....

PALAKCHI TAKATLI KADHI / SPINACK KADHI IN BUTTERMILK / पालकची ताकातली कढी 

INGREDIENTS

Palak / spinach leaves shredded	2 cups
Chana dal / Bengal gram soaked	1 tbsp
Shengdane / peanuts soaked	1 tbsp
Ambat taak / sour buttermilk	1 cup
Ginger grated	½ tsp
Besan / chickpea flour	1 – 1 ½ tbsp
Green chillies	1 no
Oil	1 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafetida	¼ tsp
Salt	T.T.
Sugar	A pinch

METHOD:

1.       Soak the chana dal and peanuts in water for half hour.

2.       Add little water and pressure cook the spinach leaves and the soaked chana dal and peanuts till tender.

3.       Mash the cooked spinach well, add into it the besan and mix till lump free.

4.       To the spinach and besan mix also add in the chana dal, peanuts, buttermilk, ½ cup water, green chillies, ginger, salt and sugar.

5.       Heat oil, add in the rai. When it splutters add in the heeng.

6.       Pour in the spinach buttermilk mix.

7.       Stir and bring it to just a boil.

8.       Switch off the flame immediately or the buttermilk might split.

9.       Serve hot along with plain boiled rice.

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TANDULACHI BHAKRI / RICE FLOUR FLAT BREAD / तांदुळाची भाकरी

Bhakari is an integral part of Maharashtrian Cuisine. It's flat bread made from either rice flour / jowar flour or bajari flour. It tastes great along with a spicy curry or gravy. Ideally it is eaten along with Bharli Vangi ... or Pithale and and is used to mop up the rassa with bite sized pieces of the bhakari. Giving below links for the accompaniment.  You can also serve them with lasun chutney or michi cha kharda or thecha.

http://paripoornapaksiddhi.blogspot.in/2013/06/bharli-vangi-stuffed-brinjal.html 

http://paripoornapaksiddhi.blogspot.in/2014/03/kothimbir-pithle-type-1.html 

http://paripoornapaksiddhi.blogspot.in/2014/03/shevgyachya-shenganche-pithle.html

http://paripoornapaksiddhi.blogspot.in/2015/10/daliche-pithle-besan-pithale-savory.html 

http://paripoornapaksiddhi.blogspot.in/2013/06/lasoon-chutney-garlic-chutney.html 

http://paripoornapaksiddhi.blogspot.in/2013/07/mirchi-cha-kharda-mirchi-chi-chutney.html 

TANDULACHI BHAKRI / RICE FLOUR FLAT BREAD / तांदुळाची भाकरी 

INGREDIENTS

Tandulache peeth / rice flour	2 cups + for dusting
Warm water	As req.

METHOD:

1.       Take the flour in a bowl.

2.       Add water as required and knead to a soft smooth dough.

3.       Make sure water is a little hot but still bearable with bare hands.

4.       Divide the dough into egg sized balls.

5.       Dust the plate with a little flour, roll your dough ball too in flour.

6.       Using your fingers and the palm of your hand, pat the dough into a thin circle.

7.       You may have to keep on turning around the plate to get the dough evenly thin.

8.       Also make sure it does not stick to the bottom, so keep on dusting below.

9.       Heat a griddle / tava.

10.   Carefully pick up the flattened out dough and invert it on to the griddle.

11.   Sprinkle a little water on top and apply a thin layer of water on the top of the circle.

12.   Keep the flame low.

13.   Slowly you will see that the top has dried a little. At this point invert the circle over and increase the flame.

14.   When light spots start to appear on the lower side of the circle, pick it up and again invert it over an open flame.

15.   Slowly the bhakri will start to puff up.

16.   Remove on to a kitchen duster and continue the same way with the rest.

17.   I usually prefer tearing it up in half, and drizzling pure ghee into the pocket.

18.   Serve them hot along with zunka or pithale.

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KONKANI VALI AMBAT / DAL AMBAT / AMBAT DAL / कोकणी वाली आंबट डाळ

This ambat (sour) dal is extremely popular with the Konkani Goans. Its made with either moong dal or tur dal, vali bhaji or mayalu or malabar spinach or poi along with a spicy coconut masala.

It tastes delicious, and the malabar spinach lends a very different flavour to the dal. This dal can also be made with spinach, and sometimes shrimps are also added.

KONKANI VALI AMBAT / DAL AMBAT / AMBAT DAL / कोकणी वाली आंबट डाळ 

INGREDIENTS

Mayalu / Malabar spinach / poi shredded	3 cups
Dhane / coriander seeds	½ tsp
Whole dry red chllies	2 – 3 nos
Oil	1 tsp + 2 tbsp
Imli / tamarind	½ tsp
Scraped fresh coconut	¼ cup
Tur dal / split pigeon peas	½ cup
Haldi / turmeric pdr	¼ tsp
Salt	T.T.
Garlic chopped	2 – 3 flakes
Onion chopped	¼ cup

METHOD:

1.       Wash, add water and pressure cook the tur dal till tender.

2.       Heat 1 tsp oil, add to it the red chillies and coriander seeds.

3.       Saute till they change their colour lightly and give off a nice aroma.

4.       Remove and cool.

5.       In a grinding jar add the roasted chillies, coriander seeds along with the tamarind and coconut.

6.       Add little water if required and grind to a smooth paste.

7.       In a pan add the shredded mayalu leaves. Add ½ cup water and haldi and cook the leaves till tender.

8.       Now to the leaves add the cooked dal, ground coconut paste, 1 cup water and bring to a boil.

9.       Add salt to taste. The consistency should be pourable like dal.

10.   In a separate pan heat the remaining oil, add garlic and onion and saute well till it turns a deep golden brown.

11.   Pour it over the bubbling dal and mix it in.

12.   Serve hot with boiled rice.

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CAJUN SPICED BABY POTATOES

If you have been visiting Barbeque Nation then I am sure you must have had Cajun Spiced Baby potatoes at some time or the other.

Since the time I have eaten them, I always wanted to try and recreate them at home. So here is the home made version of Barbeque Nation style Cajun Spiced Baby Potatoes. 

CAJUN SPICED BABY POTATOES

INGREDIENTS

Baby potatoes boiled	250 gms / ¼ kg
Thousand island dressing  http://paripoornapaksiddhi.blogspot.com/2015/11/thousand-island-dressing.html	4 tbsp
Red chilli pdr	½ tsp
Chaat masala pdr	½ tsp
Onion minced	1 tbsp + 1 tbsp
Pepper pdr	A pinch
Salt	T.T.
Oil	For deep frying

METHOD:

1.       Mix all the ingredients for the sauce together except the potatoes and 1 tbsp onion. Chill

2.       Press the boiled potatoes lightly between your palms.

3.       Deep fry the potatoes with skin till they turn a light golden brown.

4.       Remove on to absorbent kitchen paper and immediately on to the serving plate.

5.       Spoon the prepared sauce over the potatoes.

6.       Sprinkle on top with the remaining 1 tbsp onion and coriander stems.

7.       Serve immediately while the potatoes are still warm and the sauce cold.

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