My posts so far have been about the usual stuff, self-vents, updates, some sentimental poems, movie reviews, etc. For the few past months I have been a working wife in a homely career and education oriented family. One of my top priorities is now to make quick lunches, and I have been getting great reviews from my workmates for the हटके traditional Indian Maharashtrian recipes I used to make for tiffin. Here's one of the recipes I shared with a friend when she moved out for new job:
"पचडी" (puh-cha-dee)
This dish is a kind of salad or कोशिंबीर made from leafy vegetbles पालेभाज्या, either naturally sour or easy on the tongue, e.g.,आंबट चुका, पालक, lettuce, कोबी (cabbage), etc. It takes a very little time as there's more of mixing than cooking involved. It is rich in flavour and taste and lasts in tiffin easily over a day if the climate is cool. For hostellites, if you can manage a small fire or induction to get the tadka (फोडणी) ready, this one is a very good option to try.
Requirements:
Any leafy vegetable washed first then chopped to thin pieces,
a container to mix stuff,
ground peanuts शेंगदाणा कूट,
chopped onion,
sliced lemon,
salt, sugar, turmeric हळद, chilli powder तिखट for taste,
tadka stuff : oil, मोहरी, जिरे, कढीपत्ता
Very small frying pan,
gas/induction.
Procedure: Mix the ingredients in container, get the tadka ready on a low flame in the order as the listed ingredients under tadka section,
Just pour the tadka over container where everything else is mixed. Mix well, add dhaniya/ pudina/ lemon optionally to enrich the taste. Take your guess for proportions, you'll be surprised about the instinctive idea you had for quantities!
Stepwise imaging:
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| Chopping over |
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| Mix everything! |
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| Tadka poured |
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| Ready to eat/pack! |
No need to thank, guys! If you like this one do comment and subscribe, I'll share another one for पेरू-ओवा कोशिंबीर next week!
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