MAKYACHA UPMA / MAKAI UPMA / CORN UPMA / मक्याचा उपमा

MAKYACHA UPMA / MAKAI UPMA / CORN UPMA / मक्याचा उपमा 

INGREDIENTS

Makyache dane / corn kernels	2 cups
Soaked chana dal	1 cup
Green chillies	2 - 3 nos
Jeera / cumin	1 tsp + ½ tsp
Curry leaves	7 – 8 nos
Salt	T.T.
Haldi / turmeric	¼ tsp
Heeng / asafetida	¼ tsp
Oil	3 – 4 tbsp
Scraped fresh coconut	For garnish
Chopped coriander leaves	For garnish

METHOD:

1.       Grind together to a coarse paste the corn kernels, chana dal, green chillies, 1 tsp jeera, curry leaves and salt.

2.       Add little water if required while grinding.

3.       Heat oil, add in the remaining jeera, heeng and haldi.

4.       Add in the paste, stir around and saute.

5.       Cover and simmer, give it 2 – 3 steams stirring in between.

6.       Initially the mix will stick to the sides, but as it gets cooked it will start leaving the sides of the pan and form into a moist ball like mass.

7.       Leave it a little moist, as it cools down it will firm up more.

8.       Serve hot garnished with coconut and coriander leaves.

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MALABAR SPINACH MUSHROOMS STIR FRY

MALABAR SPINACH AND MUSHROOMS STIR FRY

INGREDIENTS

Mayalu / Malabar spinach / Poi	¼ bunch
Button mushrooms	12 – 15 nos
Dry red chillies	3 nos
Ginger garlic coarse paste	1 tbsp
Soya sauce	1 tbsp
Salt	T.T.
Pepper pdr	T.T.
Oil	1 tbsp
Spring onion greens shredded	3 – 4 tbsp
Vinegar (op)	¼ tsp

METHOD:

1.       Cut the mushrooms in quarters.

2.       Separate the leaves from the stem, slice the stem.

3.       If the leaves are small leave them whole, if they are big then cut them in half.

4.       Heat half the oil in a pan, add in 1 red chilli and the ginger garlic paste.

5.       Saute till the paste is cooked.

6.       Add in the mushrooms, stir and toss.

7.       Allow the mushrooms to give off its moisture.

8.       Add in half of the soya sauce, little salt if required and pepper to taste.

9.       Remove from the pan.

10.   In the same pan heat the remaining oil, add the remaining red chillies.

11.   Add the stems first and stir them around for half a min.

12.   Then add in the leaves, and toss.

13.   The leaves will start to wilt in some time.

14.   To it add the remaining soya sauce, pepper pdr and salt if req.

15.   Transfer the mushrooms back to the pan and mix it all together.

16.   Switch off the flame, add in the spring onion greens and reserve a few for garnish.

17.   Serve this Chinese style stir fry as an accompaniment or side.

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PEAR AND POTATO IN MAYO SALAD

PEAR AND POTATO IN MAYO SALAD

INGREDIENTS

Pear cored and cut in chunky cubes	1 no
Potato boiled peeled and cut in chunky cubes	1 no
Mayonnaise	1 tbsp
Red chilli flakes	¼ tsp
Salt	T.T.
White pepper pdr	T.T.
Mustard paste	½ tsp
Pudina / mint leaves	8 – 10 leaves
Pomegranate pearls	2 – 3 tbsp

METHOD:

1.       In a bowl mix together mayonnaise, salt, pepper pdr, chilli flakes, yellow mustard paste and torn mint leaves.

2.       Add in the potato and pear and toss.

3.       Add in a handful of pomegranate pearls and mix.

4.       Allow to chill in the refrigerator before serving.

5.       Garnish with the remaining pomegranate pearls and a sprig of mint.

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PALAK VADI / SPINACH ROLLS / पालक वडी

PALAK VADI / SPINACH ROLLS / पालक वडी 

INGREDIENTS

Large spinach leaves	15 – 20 nos
Besan / chick pea flour	4 tbsp
Rice flour	2 tbsp
Jaggery and tamarind pulp	1 ½ tbsp.
Chilli pdr	1 tsp
Ginger garlic paste	1 tbsp
Salt	T.T.
Haldi / turmeric pdr	¼ tsp
Oil	For deep frying

METHOD:

1.       Take large spinach leaves. Make sure they are not torn.

2.       Wash and completely allow them to dry.

3.       In a separate bowl mix together besan, rice flour, tamarind jaggery pulp, chilli pdr, haldi, ginger garlic paste and salt.

4.       Sprinkle in little water as required and make into thick batter.

5.       Arrange one large leaf on the counter.

6.       Spread a layer of the prepared batter. Then arrange another leaf and spread batter.

7.       Continue repeating alternate layers of the leaf and batter till you use up 3 – 4 leaves.

8.       Now fold in all the four sides and roll up the leaves.

9.       Keep on applying little batter over the exposed green leaf as you roll.

10.   Repeat the same till you use up all the remaining leaves and prepare rolls.

11.   Steam the rolls in a steamer for 15 min.

12.   Remove and cool. Slice in thick slices.

13.   Heat oil and shallow fry or deep fry the slices on both sides. 

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