Spicy spinach and chickpeas curry.

Fresh green spinach cooked with chickpeas in a spicy and aromatic gravy.

Ingredients:

400 grams fresh green spinach leaves
200 grams pre boiled white chickpeas
1 tablespoon olive oil
1 teaspoon fresh garlic paste
1/2 teaspoon mustard seeds
1 red dried chilli
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
3/4  teaspoon salt
2 medium tomtoes blended to a puree
1 teaspoon tomato paste
1/2 teaspoon kitchen king spice powder
100 ml water.
3 tablespoons cream( optional)

Method:

1. Wash and chop the spinach leaves finely.
2. In a pan add the oil and heat, when oil is hot  add the mustard seeds and red chilli , allow to splutter. Add the garlic and saute for a few seconds.Add the pureed tomatoes and the tomato paste.
3. Add  salt, chilli powder, cumin, coriander and turmeric powder and  kitchen king spice .Cook the tomatoes till they start to separate oil. Add the spinach , water and the chickpeas and cover and simmer  for 10 minutes till spinach has wilted.Adjust gravy to personal preference by adding little more water if desired.
4. If adding cream  take the curry off the heat and  stir the cream  into the curry add at this stage
4. Transfer to a serving dish .
Serve with roti or rice.

You may like:
Spinach Paratha

Submitting to:
Flavours of Maharastra event by simply.food guest hosted by PJ of seduce your tastebuds

Maharastrian Masala Bhat (Spicy Rice)

A flavoursome  rice dish accompanied with ivy gourd and vegetables. A nice spicy dish  with aromatic and pungunt Maharastrian flavours .It is a meal in its self.

Ingredients:

120g / 4oz basmati rice
60 grams / 2oz ivy gourd (tindora) cut into quarters
1 medium potato peeled and cut into this slices
60 grams / 2oz precooked cannelloni beans
1 green chilli finely chopped
½ teaspoon chilli powder
1 teaspoon salt
½ teaspoon turmeric powder
2 tablespoons olive oi
½ teaspoon cumin seeds
8 floz water
1 tablespoon goda masala

Goda masala:

2 sticks cinnamon, 5 cloves, 5 peppercorns, 3 dry bay leaves , 5 cardamom pods peeled,1 teaspoon sesame seeds .Dry roasted and grind to make 2 tablespoons masala. (You will need 1 tablespoon for this recipe only. Keep remainder in an air tight container for later use)

Method:

1. Wash and soak the rice for 30 mins in cold water
2. Ina large pan heat the oil, when it is hot add the cumin seeds and allow to splutter, and then add the drained rice.
3. Stir fry the rice gently till grains turn slightly translucent and get coated in oil.
4. Add the quartered ivy gourd, potato slices and beans and stir fry with the rice.
5. Add the salt, chillies, turmeric powder and chilli powder and 1 tablespoon goda masala.
6. Add the water and mix well.
7. Bring the rice to boil, turn heat to lowest setting and cover and cook for 25 minutes till all the water is absorbed I the rice.( Once rice is cooking do not open lid before cooking time is complete)
8. After 25 minutes open the lid and fluff the rice up with a fork.
9. Transfer to a serving dish.

Serve with Raita.

You may like;
 Lemon rice with sweet corn and coconut.

Maharastrian aubergine and potato curry.

Spicy and tangy gravy, enriched with aromatic eastern spices gives this aubergine and potato curry a very unique Maharastrian flavour.

Ingredients:

12 small aubergines cut into slits
4 medium potatoes cut into wedges
1/4 cup fresh grated coconut
1/4 cup peanut powder,
1 teaspoon fresh garlic paste
1 teaspoon tamarind pulp,
1 tablespoon jaggery,
1 tablespoon fresh chopped coriander,
2 teaspoon chili powder,
1 tablespoon coriander powder,
1 teaspoon cumin powder,
Salt to taste,
1 teaspoon turmeric powder.
2 tablespoons sunflower oil.

Goda masala:

2 sticks cinnamon, 5 cloves, 5 peppercorns, 3 dry bay leaves , 5 cardamom pods peeled,1 teaspoon sesame seeds  .Dry roasted and grind to make 2 tablespoons masala.

Method:

1. Heat the oil in a pan, when it is hot add garlic and sauté. Add the prepared aubergines and potato and toss to coat with oil. Stir fry to brown slightly.
2. Add the salt, chilli powder, turmeric, coriander, cumin powder and mix well .Cover and cook on low heat till aubergines and potatoes are three quarters cooked.
3. Add the coconut, ground peanut, tamarind pulp, jaggery and the 2 tablespoons goda masala. Mix well, cover and cook till flavours infuse and aubergines and potatoes are cooked fully.
4. Transfer to serving dish and garnish with chopped coriander.

Serve hot with rotis.

Submitting to:
Flavours of Maharastra, event by simply.food hosted PJ of seduce your tastebuds

You may like:
Masala stuffed baby aubergines.

Create n Carve and Flavours of Goa event round ups and a Blogging break.

Flavours of Goa event was hosted by Denny of ohtastensee during December 2010 and Jan 2011. Thankyou Denny for  supporting simply.food and guest hosting this event, Click here to see the round up.

Announcing event Flavours of Maharastra

We continue our  travels through India to our next destination of Maharastra.
Announcing new event Flavours of Maharastra, the months of Febuary and March are set aside to create beautiful, and tasty Maharastrain food. The event is being hosted by PJ  of seduce your tastebuds
I hope every one will be as exited as I am to try out this wonderful cuisine.So what are we waiting for do join me by putting on your aprons and get cooking and sharing your creations  here .