Indian Fruits list : Translated english to marathi ,hindi names

This a list of culinary Indian Fruits. If you  are not sure what particular  Fruit is called in Hindi or Marathi, this might be useful.

Glossary of some commonly used  Indian Fruits is presented here.  Indian Fruits listed here in indian languages such as hindi, marathi,  along with English. First word is the english name of Indian Fruit followed by hindi name & last one is corresponding marathi name.This post will be useful while cooking if you have any doubts regarding marathi & hindi names of  Indian Fruits

English     -----------     Hindi   -----------------       Marathi

Apple           -----------       Seb        -------------   Safarchand

Apricot         ------------  Kubani,Khubani,Khumani,Khurmani ----------    Jardalu

Banana (ripe)------------   Paka Kela   ----------   Pikleli Keli, kele

Banana (raw) ------------   Kachcha Kela  ------------  Kachchi Keli

Black Berry   --------------       Jamun            ------------  Jambhul

Chickoo sapota ----------- Chiku, Chikku ,Sapota --------- chikku

Custard apple  -------------- Sitaphal ---------------- Sitaphal

Dates -----------------              Khajoor ----------------- Khajoor

Figs ---------------                 Anjeer ------------------    Anjeer

Grapes -------------------    Angoor  -----------------  Draksha

Guavas  -----------------   Amrood --------------------  Peru

Jackfruit -----------------  Kathal ---------------------- Phanas

Mango Ripe  -------------- Pakke Aam -------------  Piklela Amba Mavin hannu

Mango Raw ---------------- Kachcha Aam -----------Kairi

Muskmelon/
Cantalope     ---------------    Kharbooja ------------- Kharbooj

Olive   --------------------      Jaitun   ------------ jaitun

Orange -------------------    Santra ----------------    Santre ,Santra

Papaya Raw----------------  Kachcha Papeeta-------  Kachchi Papaee, Papai

Papaya Ripe-----------------  Pakka Papeeta ------------Pikleli Papaee, Papai

Pear --------------------------- Nashpati   ---------------- Naspati

Plum -----------------------      Aloobukhara   ------------- Alubukhar

Pineapple ---------------------  Ananas  ,Ananas ---------- Ananas 

Pomogranate-------------------- Anar ,Dalimba------------ Dalimbi

Sapodilla Chiku-------------------Chikoo ,Sapota ------------  Chikku

Watermelon ---------------------- Tarabooj--------------------- Tarabooj - Kalingad

Wood Apple, Elephant Apple, Monkey Fruit , Curd Fruit------- Kaitha ------ Kath Bel Kavath

Poha chiwda |Patal poha chivda - Diwali faraal recipe

Poha Chiwda - chivda is  crispy healthy maharashtrian snack made from beaten / flattened rice  flavoured with peanut and spices .This Poha Chivda recipe has a great shelf life and is  easy to make.

In maharashtra chiwda is a part of  faral (festival food) during diwali. Its also available round the year .Festivals are always celebrated with much zeal, pomp and show in Bombay. During Diwali  you can smell, shankarpala, karanji, chakali, ladoo  from everyone's kitchen.

'Faraal' ~ Festival food  called in Marathi is made with so much of love and passion and distributed to our friends and relatives on the day after Diwali.  chivda is called by different names across India. Chivda is a combination of toasted rice flakes, roasted peanuts, cashews, dalia and any of your favourite ingredients. In general it is a mixture of so many different flavours .


Ingredients:

8 cup thin pohe ( beaten or flattened thin rice /avalakki/atukula )

2 cup puffed rice / murmura (optional),

3/4 cup peanuts,

3/4cup chana dalia (dalya/chutney dal)

3/4  cup cashewnuts

1/4 cup raisins

1/4 cup pieces of dry coconut - sukha khobra (make thin vertical pieces of 1 cm length),

20 green chilies (vary the amount as per your liking),

3 sprigs  of curry leaves,

2 tsp coriander powder,

1 tsp red chilli powder

2 tsp cumin powder,

1/2 cup oil,

2 tsp turmeric powder

1 tsp asafoetida,

2-3 tsp  sugar

salt to taste,

Method:

1.Roast pohe and puffed rice (each item separately) on medium heat until crisp in a kadhai. Use 1 tsp oil for better roasting.you can even sun dry poha.

2.Now add 1 tbsp oil in the same pan and fry peanuts until brown . Remove them and fry coconut pieces until golden brown. Also fry cashewnuts & dalia.

3.Chop green chilies into small pieces. Set aside all the fried items. Discard the used oil and heat remaining 1/2 cup oil.

4.When oil is heated, add mustard seeds, turmeric powder, asafoetida. Then add curry leaves.

5.Now add  chilies and fry again for some time.

6.Finally add pohe, puffed rice and all the fried ingredients together (peanuts, cashewnuts, coconut pieces,dalia) and mix.Keep heat medium & stir continuosly  or else it will get burnt.

7. Add salt, coriander-cumin powder, sugar and toss gently just to coat pohe with all the spices.

8.Remove and let cool before storing into an airtight container.

 Variation:

•  Add Coriander seeds,crushed garlic in the tempering for variation.
• Add amchur powder for a tangy taste .

  

Matar Karanji recipe | Green peas Gujiya

Matar Karanjiis one popular marathi & gujarati recipe .Matar Karanji in Marathi refers to Peas stuffed puffs. They can be baked, shallow fried or deep fried.

Karanji is one of the special recipes for Ganesh Chaturthi. It is very easy to cook and great to munch. This is a popular sweet made during diwali festival too.the conventional karanji has a filling made from coconut & sugar /jaggery.
But todays stuffing is made using green peas ie matar.These karanjis are extremely tasty & will get over immediately.I had tasted these karanjis at rekha auntys house in andheri .I had called her last weekend to get the exact recipe which was a great hit in my home .

Health benefits of green peas

Peas are one of the most nutritious leguminous vegetable, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. 

Peas are relatively low in calories when compared with beans, and cowpeas. 100 g of green peas provide only 81 calories, contain good amount of soluble and insoluble fiber but contains no cholesterol.

Fresh pea pods are excellent source of folic acid. 100 g provides 65 mcg or 16% of recommended daily levels of folates. Folates are B-complex vitamins required for DNA synthesis inside the cell. Well established research studies suggest that adequate folate rich foods in expectant mothers would help prevent neural tube defects in the newborn babies.

Fresh green peas are very good in ascorbic acid (vitamin C). Contain 40 mcg/100 g or 67% of daily requirement of vitamin C. Vitamin C is a powerful natural water-soluble anti-oxidant. Vegetables rich in this vitamin helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.

Peas contain phytosterols especially ß-sitosterol. Studies suggest that vegetables like legumes, fruits and cereals rich in plant sterols help lower cholesterol levels in the body.

Garden peas are also good in vitamin K. 100 g of fresh leaves contain about 24.8 mcg or about 21% of daily requirement of vitamin K-1 (phylloquinone). Vitamin K has found to have potential role in bone mass building function by promoting osteo-trophic activity in the bone. It also has established role in Alzheimer's disease patients by limiting neuronal damage in the brain.

Fresh green peas also contain adequate amounts of anti-oxidants flavonoids such as carotenes, lutein and zeaxanthin as well as vitamin-A (provide 765 IU or 25.5% of RDA per 100 g). Vitamin A is essential nutrient which is required for maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural fruits rich in flavonoids helps to protect from lung and oral cavity cancers.

In addition to folates, peas are also good in many other essential B-complex vitamins such as pantothenic acid, niacin, thiamin, and pyridoxine. Furthermore, they are rich source of many minerals such as calcium, iron, copper, zinc and manganese.

Ingredients :

Cover :

All purpose flour (maida ka atta) - 2 cups
Salt
Water
Oil - 2 teaspoon

Stuffing :
Green Peas - 2 cups
Fresh coriander leaves - handful
Ginger chilli paste - 1 1/2 teaspoon
Fresh coconut - 1 cup
Sugar - 1 tsp
Salt - As per taste 
Lemon juice - 1 teaspoon
garam masala powder - 1 teaspoon
cumin coriander powder - 1-2 tsp
Turmeric powder - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida (hing) - pinch
Oil - 1 tablespoon


Oil for frying

 

Method :

Cover :

1) Take maida  flour in a bowl and add salt in it.
2) Heat 2 teaspoon oil and add this hot oil (mohan) in the wheat flour.
3) Add water and knead into dough.
4) Cover with muslin cloth and keep aside for at least half an hour.



For the Stuffing :

1) Heat one tablespoon of oil in a heavy bottom vessel (kadhai), add mustard seeds.

2) Grind green peas in mixer to a coarse paste.

3) After the mustard seeds splutter, add cumin seeds, asafoetida and turmeric powder.

4) Add green peas paste and stir continuously.

5) Cover with lid.

6) Add garam masala powder, cumin powder, salt, sugar and stir well.

7) Cover with lid and let the peas cook properly.

8) Remove from heat and add lemon juice.

9) Add fresh coriander leaves.



Matar karanji :

1) Make small balls of the kneaded dough and roll small puris.



2) Take some stuffing and keep it in the centre.



3) Fold one part over the other so that it is in shape of gujiya or half moon shape.

4) Press the edges firmly using water so that the stuffing does not come out.Use fork and make some design around karanji. Or else u can cut the extra flour on the edge of karanji with karanji cutter to get a wavy border 

 

5) Heat oil in a pan or kadhai.


6) When the oil gets heated, deep fry these karanjis.

7)Serve karanji with imli khajur chutney 




Tips :

1) Use samosa stuffing / vada pav potato bhaji stuffing as a change in the above karanji

How to grow kala chana (black gram) sprouts at home

Growing sprouts at home is a simple way to lower your food costs, increase the amount of raw food in your diet, and be assured that the sprouts you eat are safe. So I thought of adding a post on how to make sprouts at home as  we are  concerned about how hygienic and what conditions they are made /grown  outside.

Sprouts can be made from Green whole Moong(mung) , White Peas (vatana) , green peas vatana, black masoor ,brown chana, chole  and  many other varieties of pulses.You can make them individually or  mixed sprouts.

 They can be stored for long in a zip lock bag in ur freezer/airtight container. Today I am posting chana sprouts recipe .But same process can be followed for any other grain .

First method :

1.Wash and soak the chana for about 8 hours (overnight prefarable), in enough water till it is submerged with about 1 inch water above the masoor .


2. Next morning  drain the water & wash them twice with water .


3.Strain the water and transfer them to a colander or drainer ,a kitchen utensil with holes in it used for draining water.

4.Now place chana in a airtight container ( i use tupperware) & cover the lid of the container . Leave it in the kitchen in a warm place, overnight about 8-10 hours.

 5.You can check after a day and you will see the sprouts appearing. After 1 day you will see beautiful sprouts from the chana beans..



6. Enjoy your sprouts in  salads, dal ,sprouts rice  mixed sprout dhirde or chana amti  .This not only adds to the flavor but is also  is SUPER HEALTHY !!!!



Second method

1.Soak the chana overnight. The next day, drain the water from the soaked chana.
2. Wet a clean cloth or kitchen napkin with water and squeeze the excess water from it. Take this damp cloth and keep the soaked chana in the cloth.
3.Tighten this cloth and keep this cloth with the chana in it covered in a container for 1 or 2 days.
4.After one day, you will see small sprouts and they will grow after 2 days. For longer sprouts, you can keep it for one more day.
5.These sprouted beans stay fresh in the fridge for upto 1-2 days. So you could keep them in the fridge after they have sprouted, if you don’t want  to use them immediately.

Tips:
1. You could sprinkle some water on kitchen napkin if the moisture in the kitchen napkin dries up after day .
 2.Always check the sprouts in a day. For the air tight container  method, you could just open the container  and see.
3. In case of second (cloth) method, you cannot open the cloth. But you will see the sprouts coming out from the cloth, especially if you have used a thin muslin cloth.

Health benefits of sprouts:-

1.Sprouting Seeds: The Ultimate Food A sprout possesses all of the energy, vitamins and nutrients and power that enables it to be transformed from a small seed into a strong plant. At this stage its nutritional value is at its highest for instance, sprouted seeds can contain 400% more protein than lettuce and over 3900% more beta-carotine.
 Studies have also shown that broccoli and other types of sprout contain exceptionally high levels of a natural cancer fighting compound called sulforaphane (20 – 50 times more than in mature broccoli) which helps support antioxidants such as vitamin C and vitamin E.

2.Sprouted Seeds: Raw, Crisp and Delicious


3.Sprouts: Packed With Nutrients:

The nutritious value of sprouts is remarkable with sprouts containing a greater concentration of vitamins, minerals, proteins, enzymes, phytochemicals, anti-oxidants, nitrosmines, trace minerals, bioflavinoids and chemo-protectants (such as sulphoraphane and isoflavone) which work against toxins, resist cell mutation and invigorate the body’s immune system than at any other point in the plant’s life – even when the plant is fully matured.
 The abundant enzymes in sprouts also makes them easily digestible as their delicate cell walls easily release elemental nutrients.Sprouts are an alkalizing, living food which continue to grow and gain vitamins after being harvested, which when compared to food bought at the supermarket which begins to lose their nutrient content as soon as they are picked (and are not then consumed for weeks on end) become very attractive – especially if you are trying to add more raw food to your diet

DUSSEHRA RECIPE | DASARA COMPLETE THALI

Tommorow is Dussehra  or  Vijaya Dashami” or "Vijayadasami"

Dasara/ Dussehra is derived from Sanskrit Dasha-hara meaning "remover of bad fate" meaning remover of ten heads of Ravana's.

Dussehra is the last day of Navratri; it falls on the 10th day of the waxing moon during the Hindu month of Ashvin (around September or October).Dussehra in 2012 is on 24th of October.

Dussehra is also known as Vijaya Dashami, because of the victory of Ram over Ravana. On this day in Satya Yug, Ram (the eighth incarnation of Lord Vishnu), killed the great demon and king of Lanka, Ravana.Puranas also opined that on this day warrior Goddess Durga defeated and killed the buffalo demon Mahishasura.

The tenth day after Navratri is called Dussehra, on which number of fairs are organized throughout northern India, burning effigies of Ravana. It is also called “Vijaya Dashami” or "Vijayadasami" as this day marks the victory of Lord Rama over Ravana. Vijaya Dashami is considered to be an auspicious day for the Indian householder, on which he worships, protects and preserves 'Shakti' (power). According to Scriptures, by worshiping the 'Shakti' on these nine-days the householders attain the threefold power i.e. physical, mental and spiritual, which helps him to progress in life without any difficulty.

The 'Ramlila' - an enactment of the life of Lord Rama, is held during the nine days preceding Dussehra. On the tenth day (Dussehra or Vijay Dasami), larger effigies of Ravana, his son and brother - Meghnadh and Kumbhakarna are set to fire.

People worship the Aapta tree (Bauhinia variegata) and exchange its leaves (known as golden leaves) as a symbol of gold and wish each other a bright & prosperous future. The tradition of exchanging aapta leaves is synonymous to Raghuraja, an ancestor of Ramachandra and Kubera. Similar to Ayudha Puja in Karnataka, many groups and communities, largely the artisan castes, celebrate Khande navami, the day before Dasha-Hara; tools of all kinds are given rest and ritually worshiped. In Maharashtra, people also ritually cross the border of their community, in a ceremony known as Simollanghan, which has its roots in the idea that this day is an auspicious one on which to start ventures. In ancient times kings used the feast of Dasha-Hara to cross the frontier and fight against their neighbouring kingdoms. Thus Dasha-Hara also marks the beginning of the war season

WISHING ALL READERS HAPPY DASARA

Presenting complete naivadya recipe & various  dishes which can be made on dasera festival

Pls click on the recipe  name link for complete detailed recipe

1) VARAN BHAAT - GODA VARAN  BHAT                                              2)  MASALE BHAT

3) DALIMBYACHI USAL                                                            4)  KALA VATANA AMTI

                                               

5) MATAR BATATA FLOWER RASSA BHAJI                       6)  CHANA RASSA BHAJI

                                                   

7) CHAWALI RASSA BHAJI                                                            7) MATKI   RASSA BHAJI

9) BHARLELI VANGI  
                                                                                                            10) RUSHI PANCHMI BHAJI

                                               

11) BHOGICHI BHAJI                                                                  12) HIRWA VATANA  RASSA BHAJI

                                                           

                                                         

13) MATHACHI BHAJI                                                                                     14) AMBAT VARAN






15) KATACHI AMTI                                                                         16) PALAK /ALUCHI AMTI

                                                

17) PURI - BATATA BHAJI                                                        18) CHAPATI -GHADICHI POLI    

                                        


    19) PHULKE                                                                                     20) TANDALACHI BHAKRI

                                                               

                                       

21) JOWAR BHAKRI                                                                       22) BAJRI BHAKARI

                                       



23) KOTHIMBIR VADI                                                                   24)ALU WADI

                                               

25) BATATA BHAJJI /PAKODA                            26) KANDA BHAJJI/PAKORA                           

                                                             

27) MIRCHI BHAJI                                                                        28) PALAK BHAJJI/PAKODA

                                                                           

29)     MANGO PICKLE                                                                    30 ) LEMON PICKLE

            

31) KANDA TOMATO KOSHIMBIR                                              32) KAKDI KOSHIMBIR





33) KHAMANG KAKDI                                                                     34) DAHI RAITA







36) VANGYACHE KAAP                                                                  37) SURAN KAAP


                           




38) LASUN CHUTNEY                                                                     39) COCONUT CHUTNEY

                                                                                

40)   CHOLE PURI