Aluchi wadi (Alu wadi / Arabi leaf cutlets / patra)

Aluchi wadi is a Maharashtrian delicacy. Alu or colacasia leaves are also called taro leaves. The leaves are coated with spiced besan/gram flour and steamed. Instead of alu you can use any large leafy green. I have tried this recipe with collard greens with great success. 

A similar preparation is made with cabbage to make kobi wadi or cilantro to make kothimbir wadi. Here the vegetables are shredded before use. My mother used to. Make all three varieties and I remember helping her as a child. She always used the black stalk alu, I have tried both the green and black stalk and both have worked well for me.

You will get about 8 wadis with two leaves. I used four leaves.

You will need
4 alu leaves

For the besan batter 
1 cup besan / gram flour
1 tbsp. rice flour (optional)
2 tbsp. tamarind extract or pulp (see below)
2 tbsp. sugar (optional)
1 tsp. turmeric powder
1/2 tsp. red chili powder
1 tsp. powdered roasted coriander and cumin seeds
salt to taste 

For the final step
1 tsp. mustard seeds
1 tsp. turmeric powder
1/4 tsp. asafoetida
1 tbsp. olive oil (optional)

To make the tamarind pulp. Soak a marble sized ball of tamarind in 4 tablespoons of hot water for about 15 minutes. Squeeze the tamarind to extract the pulp. Discard the tough fibers and use the thick pulp. Alternatively you can use readymade extract.

Make the besan batter first. Whisk all the ingredients for the batter in a bowl with 1/4 cup of water.

Continue adding water, a little at a time, and whisking until you have a thick batter. This not pouring consistency, you should be able to spread the batter on the leaves. Taste the batter and adjust seasoning. The batter flavors the dish. Keep aside.

Now prep the leaves. Wash them clean and dry them using a cloth. Be careful not to tear them.

Spread one leaf on a flat work surface with stalk side up. Trim the stalk. Coat completely with the prepared basan paste. This can get messy.

Now place a second leaf stalk side down over the first. Coat it with the paste. Have fun getting your fingers dirty.

Starting from the side of the stalk roll the leaves into a tight roll. The stalk may not bend and may have to be snapped while rolling.

Apply paste as you roll. Continue rolling till the end. I cut the rolls in half to fit into my steamer. I used a pressure cooker. I allowed the pressure to build, turned off the heat and allowed the pressure to go down. You can use any steamer you want. Grease the bottom to prevent sticking. Steam until the batter is fully cooked.

Transfer the rolls to a cutting board. They should be quite firm now. Cut them to the desired size.

Heat oil in a pan and add mustard seeds. When they crackle add turmeric powder and asafoetida. Put all the cooked and cut alu wadis into the pan.

The no oil alternative- keep a cup of water handy. Add mustard seeds to a hot dry pan. When they crackle turn down heat all the way and add asafoetida and turmeric powder. Immediately add water to cover the bottom of the pan. This prevents the turmeric from burning. The water will bubble up and most of it will evaporate. Add the cut alu wadis. 

Saute until they turn brownish in color and the tops are crisp. Serve hot.

No oil alternative: Cook on low heat first on one side and then the other. Without oil they will not be crisp or brown. But they will taste just as good. 

Chocolate glaze (without corn syrup)

Chocolate glaze is used to decorate cakes and pastries. It is very easy to make. Most recipes use corn syrup but it is not really needed to make good chocolate glaze.

You will need
1 1/2 tbsp. milk
1 tbsp. Agave nectar or honey
2 tbsp. butter
a handful of semisweet chocolate chips
1 tsp. vanilla

Combine all the ingredients in a microwaveable bowl and heat for 10 seconds. Stir and put it back for 10 seconds. Repeat until the chocolate chips and butter are completely melted. Keep aside and let it cool. It will thicken a little. Use as needed.

Pudina Chutney (Mint Chutney)

This chutney is not usually on a Maharastrian thali. You generally see cilantro chutney. Pudina chutney may be included for special occasions. Pudina or mint leaves have a very refreshing taste.

This chutney takes only a few minutes to make with a blender. I remember when I was a child the maid used to grind the chutney using a grinding stone. Most homes including mine do not have a grinding stone anymore.

You will need
1 big bunch of cilantro
1 small handful of pudina (mint) leaves
2 tbsp. dry roasted peanuts
salt to taste

Grind all the ingredients together in a blender to form a thick paste with as little water as your blender will allow.

Batata Bhaji (Potato bhaji)

Boiled potatoes are used to prepare side dishes in almost every culture. The potatoes are either mashed or cubed. This version is classic in its simplicity.

This bhaji is included in the thali because it goes with every other dish on the plate. It can be eaten with rice or poli (chapati).

The time needed to make this dish is in the boiling of the potatoes. The rest of it comes together very quickly. Serve it hot. You can heat leftovers and they taste almost as good too.

You will need
3 medium sized potatoes, boiled and cubed
1/2 cup cilantro, chopped
1 Serrano pepper, deseeded and minced
1/2 tsp. sugar
1 tsp. mustard seeds
1/4 tsp. asafoetida
1 tsp. turmeric powder
3 curry leaves
1 tbsp. olive oil
salt to taste

Heat oil in a pan and add the mustard seeds. When they sizzle add the asafoetida, curry leaves and turmeric powder. Let the curry leaves fry in the oil. Be careful and keep your face away from the pan. Add the pepper and the potatoes. Saute for a few minutes until potatoes are coated and turn yellow. Add sugar and salt to taste. Cover and let it cook until heated through. Add the cilantro, mix it well and turn off the heat.

Holiday Treats

Holidays are a time when people celebrate an event of significance. They may take off from work or take a break from their daily routine. A holiday may be a religious celebration or one that commemorates a social event.

Over a period of time Holidays come to be associated with special treats. As adults the smell of one ingredient is enough to take us back to a Holiday celebrated in our childhood. It is these memories that we seek to relive and build anew each year with our friends and family.

On these pages I will log all the Holidays during the year and the special treats made for the occasion. To find the Holiday and the treats hover on the bar for Holiday Treats above and use the drop down menu.

Indian Thali

If you have ever lived in, visited India or eaten at an Indian Restaurant then you probably know what an Indian thali is. You probably also know that no two thalis are alike. In fact, the dishes on the plate are different in every state, they also differ in regions within a state.

As with most countries every state in India developed its own cuisine based on what was locally available. The border areas of most states have a lot in common with the adjoining states. Some of the bigger states have variations within regions of the state. Coastal Malwani cuisine is different from the interiors of Maharashtra. Northern and Southern Karnataka cuisine is very different too.

A thali is a collection of dishes that go well with each other and represent the local cuisine. The dishes in a thali may change seasonally. Special occasions like weddings and religious holidays may call for special ingredients to be used.

In every thali there is rice or some kind of flat bread. Flat breads are made from a variety of grans like wheat, millet, sorghum, corn, rye just to name a few. Then there is an array of bowls containing dals, pulses, dessert and vegetable curries. On the plate you will find chutneys, pickles, papads and crisps, and dry preparation of vegetables.

Two week ago I decided to explore thalis from all over India. The idea is to cook all the dishes in a thali from a chosen state and then blog the recipes during the week. I started with the Maharastrian thali as I am familiar with all the dishes that go into it. Every month I plan to visit a different state.

Click on the links below to see the thali from your chosen state

Khamang Kakdi (Cucumber Salad)

Koshimbir or salad is a part of the everyday Maharashtrian menu. It is made out of cucumber, beet or carrot to name a few. Khamang kakadi is a Koshimbir without yogurt. Instead it has a hint of lemon juice. As with most koshimbirs ground roasted peanuts added to give it a nutty crunchy flavor.

My mother usually made koshimbir with yogurt. But my aunt always made khamang kakadi. This recipe always takes me back to the days when I was staying with my aunt and uncle.

You will need

1 cucumber

1/4 cup ground roasted peanuts

1/2 cup cilantro, chopped

1/4 tsp. sugar

1 Serrano pepper, deseeded and minced

2 curry leaves

1 tsp. cumin seeds

1/4 tsp. asafoetida

1 tbsp. olive oil

salt to taste

Wash, peel and dice the cucumber. Mix in the peanuts, cilantro, Serrano pepper and sugar. In a small pan heat the olive oil and turn off the heat. Add cumin seeds and curry leaves to the hot oil. When they crackle add the asafoetida and let it cool. When cooled add it to the koshimbir. Season with salt and serve.

Basundi (Creamy milk dessert)

Basundi is a rich creamy dessert. It goes very well with the rest of the Maharashtrian thali. It is made with milk preferably whole milk. I never buy whole milk so to speed the process along I use a little half and half. If you have whipping cream you can add that too.

Basundi is made on special occasions even weddings. Its rich texture completes the meal. Saffron gives the milk its lovely color and slivered almonds and pistachios add taste and a welcome crunch.

You will need
1/3 cup half and half
1 cup low fat or whole milk
1/4 cup whipping cream (optional)
1/2 cup sugar
3 pods cardamom
3-4 strands saffron

Combine the half and half, milk and whipping cream (if using) in a thick bottomed pan. Bring it to a boil stirring frequently to avoid a layer of cream forming on the top and to avoid burning. When the milk is boiling lower heat and continue to simmer until it thickens and reduces in volume to half of what you started with.

Add the sugar and test for taste. If you like it sweeter add more sugar. Bring it back to a boil and turn off heat. Add the strands of saffron. Shell the cardamom and pound to a powder. Add the powdered cardamom to the milk. Continue stirring occasionally until the milk cools down completely. Chill in the refrigerator for a couple hours. Serve cold.

Peppery Paneer Toast

High school years are hectic and the workload is unreal. Food somehow takes the lowest priority. A filling snack on a busy day goes a long way. When I made this toast for the first time it disappeared very quickly. My daughter told me to feel free to make it any time.

Since then I have made it a couple times for her and her teenage friends. Every time it is a big hit. In fact it is so good, you could serve it as an appetizer at an adult dinner party or put it on the menu for a tea party. The cheesy toast and sweet peppers are sure to please even little children.

You will need
1/3 tbsp. butter
1/8 onion, diced
1/4 red bell pepper, finely diced
3.5 oz. paneer, diced
3/4 cup basic white sauce
salt and pepper to taste
4 slices whole grain wheat bread
1/2 cup shredded cheese (any)

Preheat oven to 375 F. Melt the butter in a pan on medium heat. Add the onion and saute for a few minutes. Then add the red bell pepper and saute together for a couple minutes. Add the paneer and saute for about 3-4 minutes.

Add the white sauce and mix together. Check taste and add salt and pepper if needed. Turn off heat.

Place the slices of bread in a single layer on a baking sheet and heat in the oven for about 4 minutes. Divide the paneer mixture into four parts and spread each part on a slice of bread. Sprinkle shredded cheese over the top of each slice.

Put the baking sheet back in the oven for about 10 minutes or until cheese is just melted. Cut into triangles and serve hot.

Note: The paneer mixture can be made a few hours ahead of time. When needed simply put it on the bread with cheese and bake.

Maharashtrian Thali

Maharashtra is a large state in western India. Its capital is Mumbai, which is also the financial capital of the country. Some of the cities in this state are Pune, Nashik, Kolhapur, Ratnagiri and Nagpur. While Pune and Nashik are close to Mumbai, Kolhapur is in the sugarcane belt, Ratnagiri is on the Konkan coast and Nagpur is the biggest city in eastern Maharashtra. Marathi is the language spoken in Maharashtra.

The Maharastrian thali consists of a wide variety of food. The thali below is the classic Pune thali. There is no onion, ginger or garlic in this meal and you will not miss it at all. At the beginning of such a meal all you can say is 'Annadata sukhi bhava' ('Anna' means food, 'data' is one who gives. Translated it means 'may everyone who was instrumental in providing this meal be happy').

This is just one example of the Maharashtra thali. While the thali from the Konkan region would include fish, a Kolhapuri thali will not be complete without a meat dish. There are variations in every dish in this meal as one travels across Maharashtra. In my opinion that is the beauty of the thali.

The plate is set up as in the picture below. Each type of dish has its place on the plate. At 12 o'clock is salt and is served first. Everything else goes around it on the left and right.

The meal consists of the following going anticlockwise from the left of the salt

Lemon wedge

Chutney

Alu wadi (Arbi wadi/patra)

Khamang Kakadi (Cucumber Salad)

Gulpoli (Jaggery poli)

Phulka 

Potato bhaji

Waran bhaat in the center (lentils and rice)

In the bowls from the bottom to the top

Ambti (lentil dal)

Mung usal (Whole green mung curry)

Basundi (dessert made with milk)

It took me about 5 hours to cook everything from scratch. But every dish has so many memories associated with it. My mother made delicious ambti. I will never be able to match hers. I remember making alu wadis with her on so many occasions. The kamang kakadi will always remind me of my aunt from Bangalore. The simple potato bhaji is my daughters favorite. And the pudina chutney was made by my dear husband.

Gulpoli is generally make for Sankrant. It was the 18th of January when I cooked this thali and so I decided to include Gulpoli. Normally the thali would contain puran poli (recipe for puran poli here).

Irresistible Potato Oven Fries

When my daughter was in grade school, probably 1st or 2nd grade, she begged to buy oven fries from the school cafeteria. That was before the budget cuts, a time when the school hired good chefs in the cafeteria and served good fresh food. Since she loved them so much I decided to try them at home. I have made these as an evening snack for years and they never fail to please.

I use a very simple recipe and rely on the good old Russel potato to provide the taste. I usually buy good organic Russel potato and the resultant fries are crisp and delicious.

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Sweet Potato Fries

You will need
1 Russel potato
salt and black pepper to taste
1 tbsp. olive oil

Preheat oven to 375 F. Wash the Russell potato and peel it. Cut it in half and slice the halves into a quarter inch thick fries. Sprinkle olive oil, salt and black pepper over the fries. Mix to coat. Lay the fries on the baking sheet. If the sheet is non-stick you do not have to grease it. Bake for 10-12 minutes. Take them out and turn them over.

Bake for another 7-10 minutes. They will brown slightly on the sides. Serve hot.

Phodnicha Bhaat

Phodnicha bhaat is made with leftover rice. It is a fairly common and delicious way to use leftovers. This recipe is very similar to something my mother used to make. I add frozen peas for added taste and nutrients.

You will need
2 cups leftover rice (white, brown or any other color with do)
1/2 cup frozen peas
1 tsp. mustard seeds
1/4 tsp. asafeotida
1 tsp. turmeric powder
4-5 curry leaves
1 tbsp. olive oil

Heat oil in a pan and add the mustard seeds. When they crackle add the curry leaves, asafoetida and turmeric powder. Add frozen unthawed peas. Let the peas cook completely.

Separate the grains of the leftover rice and add it to the pan. Season with salt and serve hot with yogurt or pickle.

Banana chocolate chip muffins

You cannot go wrong with these muffins. I made these pretty late at night. We had run out of breakfast cereals and I was trying to avoid replacing them. I wanted an alternative, preferably a healthy alternative. I have several tried and tested muffins recipes but after our move a couple years ago I seem to have misplaced the whole recipe bundle.

For this recipe I used 50% whole wheat flour. When I bake them again I will use 75% whole wheat flour. I also cut down on the sugar as I wanted these as breakfast muffins, You could increase the amount of sugar if you like the muffins sweet. You could also use regular sugar if you like.

You will need
1/3 cup light brown sugar
1/4 cup butter, softened
a splash of olive oil
3 ripe bananas
1 egg
1 tsp. vanilla
1/3 cup coconut milk
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup all purpose flour
1 cup whole wheat flour (I used chappati atta)
1/2 cup chocolate chips

Preheat the oven to 375 F.

In a mixing bowl beat the brown sugar, oil and butter. I used a hand mixer. Next mash the bananas and beat them in. Next beat in the egg. Add the vanilla and coconut milk and beat. Add the baking powder and soda, salt and the flours. Beat until mixed together. It will be a gooey sticky batter.

Grease a 12 cup muffin pan or use paper cups. Fill the cups with the batter and bake for 20 minutes or until a tester in the muffin comes out clean.

Turn off oven. Remove the muffin pan. Transfer the muffins to a cooling rack. Enjoy!