Anyone knows how to cook Vaalache Birdhe for Satyanarayan puja?

Question

As it is for puja, it should not contain any onions, ginger or garlic.

Answer 1

Here is a blog recipe for the first one..leave the garlic out if you don't like it.

Vaalache Bhirde

To make the bhirde, you have to start a couple of days ahead to allow time for spouting. I had talked about the vaal-sprouting process in this post, but will repeat some of it here:

(a) Take dried vaal. These beans are often sold in Indian and international stores under the name "Surti Val" (I spell it "vaal" because I think that is a more accurate transliteration of the word).

(b) Soak vaal in plenty of warm water overnight (8-12 hours): they will swell up.

(c) Drain and place in a colander, covered with a damp cheesecloth. In 36-48 hours, the vaal will sprout.

(d) Peel the sprouts by placing them in warm water; the peel should pop right off. Discard any beans that are discolored.

Peeling the sprouts is a necessary step and can be a little labor-intensive. I personally don't mind doing this task when I am relaxing on the couch watching TV or chatting with friends. Putting the curry together is a snap once the sprouts are peeled and the result is worth all the time spent!

Vaalache Bhirde



1. Take 1 and and half cups of vaal beans and soak, sprout and peel them as above. Set aside.

2. Soak 1 heaping tsp tamarind in 1/4 cup hot water to extract the juice (if you use tamarind paste, it does not need to be soaked).

2. Make a coconut paste as follows: In 1 tbsp oil, fry 1 large onion cut in large chunks until slightly browned. Add 2 cloves of garlic, chopped, and 1 cup fresh or frozen grated coconut and 1-3 (more or less, depending of hotness desired) fresh or frozen green or red chilies. Stir around until coconut is fragrant, then blend to a fine paste using a little water as required.

3. In a saucepan, heat 1 tbsp oil. Temper the oil with 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, pinch of asafoetida, 5-6 curry leaves. Add 1 small onion, minced finely and fry it for a few seconds. Add 1/2 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder and salt to taste.

4. Add the peeled sprouts and stir well. Add 1/2 cup water, cover the pan and cook, stirring occasionally, until sprouts are just tender.

5. Add the coconut paste, tamarind extract and 1 heaping tsp of jaggery. Add some water if the curry looks too thick. Simmer the curry for 10 minutes. Taste for the balance of flavors and add a little more tamarind/jaggery/salt if required.

6. Garnish with minced cilantro. Serve with steamed rice or rotis.

http://onehotstove.blogspot.com/2007/02/...

Here is a recipe for the second one..

Satyanarayan Puja Sheera



Description

Ingredients

1 1/4 cups: semolina (rava or sooji)

1 1/4 cups: milk

1 1/4 cups: clarified butter (ghee)

2 tbsp: Raisins, soaked in water for 2 hours

1/2 tsp: cardamom powder

5 no: bananas, chopped

1 1/4 cups: Sugar

Directions

Roast rava in the ghee till aromatic.

Heat milk and lower the flame. Add roasted rava, chopped bananas, Sugar and blend well.

Add Raisins and cardamom powder to garnish.

http://www.cookbookwiki.com/Satyanarayan...

Vaal ki Usal

A Popular, Easy to Make Maharashtrian Dish. The Combination of jaggery And kokum Gives a Sweet And Tangy Taste to The Usal.Vaal Provides You The Much Needed Protein, Calcium And Folic Acid. Serve This Usal With Hot Palak Aur Chawal ki Roti, Page...

Preparation Time : 10 Mins.

Cooking Time : 25 Mins.

Serves 4.

Ingredients

2 Cups Sprouted Vaal (field Beans)

4 to 5 kokums

1 Teaspoon cumin Seeds (jeera)

1/2 Teaspoon asafoetida (hing)

5 to 6 Teaspoons curry leaves

1 Teaspoon ginger, Grated

1 Cup onions, Finely Chopped

1/2 Teaspoon turmeric Powder (haldi)

3 Teaspoons jaggery (gur), Chopped

2 Teaspoons chilli Powder

4 Tablespoons Chopped Coriander

1 Teaspoon oil

salt to Taste Method

1. Soak The kokums in 2 Tablespoons of water And Leave Aside For 10 to 15 Minutes. Pur?e The Soaked kokums in a Blender to Get a Smooth Paste. Keep Aside.

2. Heat The oil in a Non-Stick Pan And Add The cumin Seeds. When They Crackle, Add The asafoetida, curry leaves And ginger And Saut? For a Few Seconds.

3. Add The onions And Saut? Till They Turn Translucent.

4. Add The Vaal And 1 Cup of water. Cover And Cook For 15 Minutes.

5. Add The turmeric Powder, kokum Paste, jaggery, chilli Powder, Coriander And salt And Cook For Another 5 Minutes.

6. Serve Hot.

http://www.cookbookwiki.com/VAAL_(Field_...

http://www.cookbookwiki.com/Kokums

Answer 2

Ahga, thu marathi ahai ka?  Me pan!  Maaji aayi chi recipe deythe thula.

VAALA CHI BHIRDHE

1. Take 1 and and half cups of vaal beans and soak, sprout and peel them as above. Set aside.

2. Soak 1 heaping tsp tamarind in 1/4 cup hot water to extract the juice (if you use tamarind paste, it does not need to be soaked).

2. Make a coconut paste as follows: In 1/2 tbsp oil and 1 cup fresh or frozen grated coconut and 1-3 (more or less, depending of hotness desired) fresh or frozen green or red chilies. Stir around until coconut is fragrant, then blend to a fine paste using a little water as required.

3. In a saucepan, heat 1 tbsp oil. Temper the oil with 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, pinch of asafoetida, 5-6 curry leaves.  Add 1/2 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder and salt to taste.

4. Add the peeled sprouts and stir well. Add 1/2 cup water, cover the pan and cook, stirring occasionally, until sprouts are just tender.

5. Add the coconut paste, tamarind extract and 1 heaping tsp of jaggery. Add some water if the curry looks too thick. Simmer the curry for 10 minutes. Taste for the balance of flavors and add a little more tamarind/jaggery/salt if required.

6. Garnish with minced cilantro. Serve with steamed rice or chapatis.

Answer 3

I think that you might mean

BHAJANICHI VATANA AMTI (Serves 6)

I n g r e d i e n t s :

~ 8 cloves

~ 8 peppercorns

~ 3 tomatoes, chopped finely

~ 3 kokums

~ 2 large onions, sliced

~ 1 large onion, chopped finely

~ 2 cups grated fresh coconut

~ 1 1/2 cups black peas, sprouted, cooked

~ 1 cup coriander leaves, chopped

~ 3 tbsps oil

~ 2 tbsps coriander seeds

~ 1 1/2 tbsp chilli powder

~ 1 tsp garam masala powder

~ 1/2 tsp turmeric powder

~ 1/2 tsp cumin seeds

~ salt to taste

Heat 1 tsp oil and add peppercorns, cloves and coriander seeds. When they pop, add sliced onion. Brown. Add     coconut gratings and brown the whole lot. Cool and grind to a fine paste, adding a little water as needed.     Reserve.

Heat remaining oil and add cumin seeds. When they crackle, add the chopped onion. Brown. Add tomatoes,     sprouted peas and all the spice powders. Add salt and boil, mashing a few peas with the back of the ladle.

Add ground paste and sufficient water to make enough gravy. Add the kokums, stir and boil once.

Garnish with coriander leaves and serve with puris made of rice flour, or with rotis.

Answer 4

11/2 cup Vaal (soaked, sprouted and cleaned)

1 tbs veg oil

1 tsp mustard seeds

1 tsp cumin seeds

7-8 curry leaves

2 tsp goda/kala masala

1 tsp turmeric powder

1 tsp chili powder

1 tsp coriander seeds powder

1 large finely chopped Tomato

juice of 1 lime

1 tsp salt

1/2 tsp sugar

2 tbs finely chopped coriander leaves

Heat oil in a wok or frying pan

add mustard/cumin/curry leaves and fry for a minute and half

add rest of the stuff keeping little coriander leaves for garnish and fry for further three minutes

add water to cover Vall and cook covered on medium heat till Vaal are done.

Serve hot with pure ghee

Tamrind pulp may be used instead of lime juice but it will darken the curry.