Can any Marathi meal be more traditional than this one?? In frame: Kadhi, steamed Bengal gram dumplings, steamed rice and a side of peas-Fox nuts khoya Curry.
Matar-makhana khoya isn't a Marathi preparation, but I love to bring two cuisines together. Comment below of you want to know my recipe!
Bengal gram dumplings or commonly know as kadhi-gole in Marathi are my favorite. The speed of my eating is unmatchable if you keep this in front of me. When we make these steamed dumplings, we usually prepare a burnt garlic tempering to be added on the dumpling while eating. Here's my recipe of Kadhi-gole. Serves 10 medium dumplings
🍲1 cup split Bengal Gram soaked overnight
🍲 1 inch Ginger
🍲2 green chillies
🍲1/2 tsp cumin
🍲1/2 tsp carom seeds
🍲1/2 tsp sugar
🍲1/2 tsp cooking soda
🍲2 tbps oil
🍲4-5 garlic cloves chopped
🍲1/4 tsp cumin seeds
🍲1/4 tsp Hing or asafoetida
🍲 Salt to taste
🍲 Drain the water completely of Bengal grams and grind them with Ginger, chillies, cumin. Do not add water while grinding, the water needs to have a semi-coarse texture
🍲 take paste in a bowl and add salt, cumin seeds and sugar. Mix properly
🍲 Prepare your steamer, we only need 1 inch water. Grease your plates if you're using metal steamers.
🍲 Add cooking soda to the ground paste and mix properly with light hands. Make balls out of the paste and put them in steamer. Cook for 15-20 minutes on low flame
🍲 Insert a toothpick to see if dumplings are cooked from inside. If it doesn't come out clean them cook for more time. 🍲 While the dumplings cook, prepare the tempering. Great a small wok, add oil and cumin seeds. After seeds crackle, add chopped garlic. After garlic turns brown, add Hing and remove from the stove. I add this tempering when I crumble a dumpling on my rice.
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