Wednesday, 30 September 2015

Matki pulao Moth beans rice

Matki Pulao…. one of the rare pulaos which I saw in a marathi cookery show.. The taste of the pulao was just heavenly.Give a twist to your usual pulao/biryani by adding chick peas. Legumes are not only rich in protein, but also high in fiber. Matki pulao is mild, aromatic and full of flavor!

The pulao has to be made with basmati rice and ghee or else something will be a little amiss if you do not use basmati rice and ghee. Hmm frankly speaking, its a little time consuming process to make this pulao. But I bet you would not regret the time spent. Trust me, it tastes simply fantastic.

 You can use fresh matki or sprouted matki  or even use leftover matki for this pulao.

1.5 cup cups sprouted matki 
2 cup rice 
1 tsp ginger garlic paste 
½ cup curd 
2 onions  sliced
1 small potato cubes
 1 tomato 
1 or 2 green chilies slit
1 tsp kasoori methi
few strands of saffron 
2 tbsp warm milk  
1 tsp red chilli powder 
 ½ cup chopped coriander and mint leaves 
water  4 cups

Garam Masala to be ground in mixer
½ tsp  caraway seeds (shahjeera) 
1 black cardamom ( badi elaichi)
 2/3 small green cardamom  (elaichi)
 1/2 strands of mace  (javitri)
 2 tsp badishep (fennel seeds)
 2 cloves 
1 inch cinnamon


2 tbsp ghee 
1/2 tsp black jeera (shahijeera)
 1 bay leaf 
2 cloves 
1 black cardamom
 1/2 inch cinnamon


1. Wash basmati rice till water is clear  & keep it soaked in water for atleast 30 minutes .Drain & keep aside.

2.Soak the matki overnight & sprout them or you can even soak them for minimum 2 hours  in water .

3.Chop  onions, tomatoes, chillies, coriander and mint leaves and keep aside.

4.Smoothen the curd and keep aside. Soak the saffron in warm milk. Grind all ingredients under garam masala to fine powder in mixie.

5.In a kadhai heat the ghee and splutter the caraway seeds. Next add  whole garam masala –  bayleaf ,cardamoms, cinnamon, cloves.Fry the whole garam masala for few seconds and then add the onions. & fry till it is golden brown.

Now add the ginger garlic paste and saute till the raw smell of the ginger-garlic disappears.  Add the chopped tomatoes & green chillies.Add red chilli powder ,garam masala powder prepared in step 4

6.Saute for a minute  and add. the basmati rice. Mix well and saute the entire mixture for a minute. Add the curd, saffron-milk mixture and boiled matki, coriander and mint leaves,kasoori methi with 1.5 cups of water .

7.Season with salt and allow the rice  to cook on medium flame. Once water gets absorbed cover with lid & cook till done.

8.Serve hot with raita, pickle, papad or any veg salad.  I had served with pickle papad,spinach pakoda & masala chaas.

Tuesday, 29 September 2015

Kaleji masala hyderabadi style | Liver Masala

Kaleji masala is quite a popular dish in dhabas and restaurants especially to have with drinks. A mixture of spices and liver together combined and nicely coated to make a nice dry dish.
Liver especially the Goat’s liver is considered to be a good source of Vitamin A and a good remedy for night blindness but for those with cholesterol should reduce liver consumption as its high in cholesterol. As liver is bitter in flavor soak the liver pieces in milk for 30 mins to remove the bitterness.

While cooking the liver you need to be careful that it should not be over cooked  or else it turns hard
Slow cooking and Sauteing / bhunofying gives the dishes a real good taste which is missing in the pressure cooked food. The liver gets cooked in its own juices and the ingredients are added one by one while sauteing. 

I have even posted maharashtrian style  kaleji fry recipe which you can check out here


Goat kaleji / liver 400 gms 
1 tbsp ginger garlic paste
1  tbsp lime juice
Onion 2 sliced finely 
Tomato 1 small 
Yogurt 4-5 tbsps 
Green chillies 2-3 (you can add more if you like ) 
Ginger  1 tbsp grated 
Garlic 1 tbsp crushed 
Black pepper corns 1 tsp 
Bay leaves  1-2 
Cinnamon stick  1 piece 
Black cardamom  1 
Cloves  4-5
Coriander leaves  handful 
Mint leaves  few 
Turmeric powder 1/2 tsp 
Coriander powder  1 tsp
Red chilli powder  1/4 tsp (or more ) 
hyderabadi Garam masala powder 1 tsp 
Kasoori methi 1 tsp 
Desi ghee  1/4 cup (you can use oil if you like )
Salt to taste 

Coriander leaves ,Slit green chillies and ginger juliennes ...

1. Wash the liver and cut into cubes. Marinate it with ginger garlic paste and lemon juice
2. In a pan heat the ghee and add the whole spices mentioned - pepper corns, cloves, black cardamom, cinnamon stick and bay leaves. 
3. after 3 minutes when spices arre fragrant ,add the sliced onions, and saute until light brown. 
4. Add the ginger, garlic and green chillies and reduce the flame.
5. Now add the liver cubes and keep frying on a low flame without covering the pan. 
6. Add the spice powders except garam masala, which you will add at the end. 
7.  Now add the tomato pieces and continue cooking and stirring on low flame until you see the tomatoes are well blended.
8. Now add the whisked yogurt and mint leaves and coriander leaves. Mix well and cook until the yogurt is absorbed and the ghee / oil starts separating. 9. Now is the time to add the salt, kasoori methi  and garam masala powder. Stir well and let it cook for a minute.   liver is ready to be served.
9.Garnish with coriander leaves ,ginger juliennes and slit green chillies. -

Saturday, 26 September 2015

Coconut chutney |Naralachi chutney marathi style

Normally i make pudina or cilantrio chutney for veg sandwiches .but recently I tasted a sandwich made using this chutney at my mausis place and I asked her the recipe instantly .last weekend i made a sandwich using this coconut chutney for breakfast

This is made using freshly grated coconut ,with spicyness from green chillies ,sourness from tamarind /lemon juice & sweetness from either sugar or jaggery,addition of 

lets go to the recipe

1 cup grated fresh coconut
2 -3  Green chilies
1/2 cup Cilantro, chopped
half inch ginger
2 garlic cloves
pinch tamarind / 1 tbsp lemon juice
1/2 tsp jaggery/ sugar
1/4 tsp Cumin Seeds
1 tbsp Lemon Juice
Salt to taste
1/2 tsp sugar


1) Roast cumin for a minute over medium heat..

2) Grind fresh coconut, green chilies, cilantro, cumin, tamarind/lemon juice,jaggery/sugar, salt together. If you want thin consistency, add little water and grind again

1. Can add 1 tbsp yoghurt instead of lemon juice to above chutney