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Masala Toast Sandwich in Marathi
Time: Preparation - 15 minutes | Cooking - 10 minutes
Yield: 4 sandwiches
Ingredients:
8 slices of bread
2 to 3 tbsp salted butter, softened
1/4 cup green chutney
Onion slices, thin and round
Masala:
2 big potatoes, boiled
3 tbsp green peas (Frozen)
1/4 cup onion, finely chopped
2 tsp green chili paste
For tempering: 1 tsp oil, pinch of mustard seeds (optional), pinch of hing, 1/4 tsp turmeric powder
4 to 5 curry leaves, finely chopped
1.5 tsp ginger-garlic paste
salt to taste
Method:
Masala:
1) Peel and mash the potato. Heat oil into a nonstick pan. Add mustad seeds , hing, turmeric powder and curry leaves. Saute for few seconds.
2) Add green chili paste and ginger-garlic paste. Saute for 15 seconds. Add chopped onion, cover and cook for 2 minutes. After two minutes, add peas and cook covered till onion becomes reddish and peas are done.
3) Add mashed potatoes and salt. Lower the heat and mix well. Cover and cook for couple of minutes.
4) Spread butter on one side of all 8 bread slice. After applying butter, take 4 slices and spread chutney on them.
5) Spread an even layer of masala over 4 bread slices on which we have applied chutney. Place an onion slice and finish it by putting buttered bread slice on top of it.
6) Then Spread little butter on the surface and toast in the toaster. If you don't have one, toast it on heated tawa (medium heat). Press gently and brown both the sides.
Serve hot with green chutney and tomato ketchup
Tips:
1) Use white sliced bread.
2) Masala toast sandwich tastes much better if it has sufficient amount chili paste. So add as much as you can tolerate.
3) Use as little oil as you can for making masala. If it becomes oily, it does not taste good.
4) To make the above recipe for kids, add very little or no green chili in chutney as well as in potato masala.
5) You may add mint leaves in green chutney
Gavar Bhopla Bhaji in Marathi
Time: Preparation: 15 to 20 minutes | Cooking Time: 15 minutes
Servings: 2 to 3
Ingredients:
1/4 kg Gawar (Cluster beans)
for tempering:- 1 tbsp oil, 10 to 12 Fenugreek seeds, 2 pinches mustard seeds, 1 pinch cumin seeds, 2 pinches hing (Asafoetida), 1/4 tsp turmeric powder, 1/4 tsp red chili powder
1/2 cup Pumpkin, peeled and diced
2 to 3 tbsp fresh coconut
1 tbsp peanuts powder
2 tsp jaggery
1/2 tsp Goda masala (Maharashtrian masala)
salt to taste
Method:
1) Wash gawar thoroughly. Pat dry with towel. Remove ends and strings (if any) of each gawar. Then pluck and make 1 inch pieces.
2) Steam cook broken gawar into a pressure cooker. Do not add water. (Add 1 inch level water at the bottom of cooker, take a steel container which fits inside the cooker. Put the broken gawar into it. and do not add water to this container.) Pressure cook upto 2 whistles, then turn of heat and wait for 10 minutes.
3) Heat oil into a wok or any pan. Add mustard seeds, cumin seeds, hing and turmeric. Then add pumpkin cubes. Cover and cook for 5 minutes, till pumpkin is half done. Add steam cooked gawar and mix.
4) Add red chili powder, goda masala, coconut, peanuts powder, and little salt. Mix nicely, cover and cook for couple of minutes. Then add jaggery and mix well. Cook for couple minutes more.
This sabzi tastes nice with chapati or white rice and dal.
Tips:
1) Pumpkin may be substituted by boiled potato. Put the boiled potato in the refrigerator for little while. After preparing tadka, add potato and pressure cooked gawar beans together.
2) Potato can be substituted by black peas. Soak the peas for atleast 7 to 8 hours in the water. Then pressure cook and use in the vegetable.
3) This sabzi can be prepare completely in the pressure cooker. Take a small pressure cooker. Prepare tempering according to the above method. Then add raw broken gawar and potato cubes (or soaked peas). Also add other ingredients and little water. Pressure cook upto 2 to 3 whistles. After 10 minutes open the cooker and boil for couple of minutes.
Dahyatil Vangyache bharit in Marathi
Time: 10 minutes
Yield: 1 cup Bhurta
Ingredients:
1 cup roasted Eggplant, peeled and chopped
1/2 cup finely chopped onion
1 tsp oil, 2 pinches cumin seeds, 1/4 tsp hing
2 green chilies, slit lengthwise
2 to 3 tbsp cilantro, finely chopped
3/4 cup plain yogurt or to taste
salt to taste
Method:
1) Heat oil into a tadka pan. Add cumin seeds and wait till they crackle. Add hing and green chili. Pour it in eggplant.
2) Add chopped onion and salt. Mix well. Add yogurt and cilantro. Mix nicely.
Serve as a side dish
Eggplants in Spicy Curry in Marathi
Time: 40 minutes
Serves: 4 persons
Ingredients:
10 small eggplants (small)
Masala Paste
1 cup Onion, thinly sliced
1 medium tomato, roughly chopped
5 big garlic cloves, chopped
1 inch ginger piece, chopped
5 curry leaves
4 green chilies, chopped
1 tbsp roasted peanuts powder
2 tbsp grated coconut
1/2 tsp roasted poppy seeds, ground (optional)
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
salt to taste
3 tbsp Oil
other ingredients:
2 tsp oil
5-6 fenugreek seeds
1/4 tsp hing
1/4 tsp turmeric
1/2 tsp kashmiri mirch powder
2 tbsp tamarind pulp
Method:
1) Wash eggplants and cut the stems. Cut the eggplants and make 6 to 8 wedges of each one.
2) Masala Paste
i) Heat oil into a pan. Add curry leaves, onion, green chilies, garlic and ginger. Saute until onion becomes translucent.
ii) Add tomatoes, and cook until tomatoes are mushy.
iii) Add peanuts powder, coconut, cumin-coriander powder, poppy seeds, garam masala and salt.
iv) Let the mixture cool down. Then ground to a fine paste. Add little water if needed when grinding.
3) Heat oil in a pan. Add fenugreek seeds and wait till color changes to brown. Now add hing, turmeric, and eggplant slices. Also add little salt. Cover the pan and cook for few minutes or till slices become tender. Then add ground masala, tamarind pulp and red chili powder.
Add some water to get the desired consistency. Boil for few minutes.
Serve hot with white rice or chapati.
Tips:
1) Choose small purple eggplants with glossy skin without any brown rust spots.
2) Kashmiri Red chili powder does not have spiciness, but gives nice red color to the curry. Therefore, its upto you whether you want to add it or not.
3) Little sweetness plays well along-with sourness of tamarind. Hence, if you like sweet and sour combination, add little jaggery or sugar (1/2 or 1 tsp)
Ghavan Ghatle in Marathi
Recipe of Ghavan
8 to 9 medium ghavan
Time: Preparation- 5 minutes | Cooking- 20 to 25 minutes
Ingredients:
1 cup rice flour
2 cups milk/ water
pinch of salt
Ghee to cook ghavan
Method:
1) Mix rice flour, milk and salt into a bowl. Mix well and make the batter lump-free.
2) Heat a nonstick pan over medium heat. Once pan is hot, drizzle few drops of ghee and a spread ladleful of the batter. Cover the pan and let it cook for 2 to 3 minutes. Flip to the other side. Again, cover and cook for 2-3 minutes. If you feel its not cooked completely, then cook some more time.
Serve hot with Ghatle (Sweetened coconut milk preparation)
1) Add couple tbsp of jaggery, if you like sweet version of ghavan
=========================
Recipe of Ghatle
Time: 10 minutes
Yield: 1.5 cups (enough for 3 to 4 persons)
Ingredients:
1.5 cup coconut milk (I used canned one)
1 tbsp rice flour
2-3 pinches of cardamom powder
Jaggery to taste (I had used around 2 tbsp)
Method:
1) Mix coconut milk, rice flour, cardamom powder and jaggery.
2) Put the mixture into a small saucepan. Cook it over low heat till mixture thickens. Stir while cooking to prevent lumps.
Serve with ghavan.
Tips:
1) Roasted cashew and pistachio pieces can be added.
2) Adjust the amount of jaggery according to your taste.
Masoor Amti in Marathi
Time: 15 to 20 minutes
Serves: 4 persons
Ingredients:
1/2 cup Masoor (Tip 1)
Tempering: 1 tbsp oil, 2 pinches mustard seeds, 2 pinches cumin seeds. 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 5 to 6 curry leaves
4 to 5 big garlic cloves, roughly sliced
2 tbsp fresh coconut
1 tsp Maharashtrian goda masala
3 Kokum slices
2 tsp jaggery or to taste
salt to taste
1/4 cup finely chopped cilantro
Method:
1) Soak masoor overnight in water. Drain the water. Add 1/4 tsp salt and pressure cook upto 2 whistles without adding water. Turn off the heat. After 15 minutes, open the pressure cooker and mash masoor slightly. Add 1 cup of water and mix.
2) Heat oil in kadai. Add roughly sliced garlic over high heat and wait until edges of garlic become dark brown (do not burn). If you don't saute garlic well, the raw smell will stay and ruin the taste of amti.
3) Add mustard seeds, cumin seeds, hing, turmeric powder and red chili powder. Add curry leaves. saute for few seconds.
4) Add fresh coconut and saute for about 20-30 seconds. Pour in cooked and mashed masoor. Adjust the consistency by adding sufficient water. Add kokum and goda masala. Bring the amti to a boil. Add jaggery and salt to taste. Boil for 3 to 4 minutes over medium heat.
5) Adjust the spices after tasting the amti. Garnish with cilantro and serve hot with rice.
Tip:
1) I usually sprout masoor beans, if I have enough time. To sprout masoor soak them overnight, drain the water. Then tie soaked masoor into a clean cotton cloth and keep it at a warm place for 8 to 10 hours.
Aluchi Bhaji in Marathi
Time: 25 minutes
Yield: 7 to 8 small bowls (enough for 3 to 4 persons)
Ingredients:
7 to 8 Alu Leaves, medium size (Colacasia/Taro leaves)
3 to 4 tbsp Peanuts
2 to 3 tbsp Chana dal
For tempering: 1 tbsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/8 tsp turmeric powder, 1/4 tsp red chili powder
3 tbsp besan
1 tsp tamarind
2 tsp Goda masala
2 tsp jaggery
Salt to taste
Method:
1) Soak peanuts and chana dal for 2 hours. Then pressure cook upto 1 or 2 whistles.
2) Soak tamarind in 1/2 cup warm water for 10 minutes. Squeeze the tamarind and extract the juice.
3) Wash and pat dry alu leaves. Separate the stems and peel them. Finely chop the leaves and peeled stems.
4) Heat oil in a kadai. Prepare tadka by adding mustard seeds, hing, turmeric powder and red chili powder. Add chopped Alu leaves and chopped stems. Add 1/2 tsp salt. Cover and cook for 6 to 7 minutes to soften the alu leaves. Sprinkle little water if alu leaves become dry.
5) Add tamarind juice and cook for another 3 to 4 minutes. Mix 1/2 cup water and 3 tbsp besan in a bowl without any lumps. Add this mixture to kadai and mix well.
6) Add cooked chana dal and peanut. Add water to adjust the consistency (not too thick not too thin).
7) Add goda masala, jaggery, little salt. Boil till besan cooks.
Serve hot with white rice or Millet roti (bhakari)
Notes:
1) Chopped Alu leaves can be pressure cook to save time.
2) Traditionally, Ambat Chuka (green sorrel) is used to give sour taste to this curry. If you want, you may use 1/4 to 1/2 cup of chopped ambat chuka. But then, do not add tamarind or add in very little amount after checking the taste. Otherwise, curry would taste very sour.
Additionally, 1/2 small raddish can be use.
3) Fresh coconut slices can be added alongwith peanuts.
4) Adjust the seasoning according to your taste
Dudhi Thalipeeth in Marathi
Time: 30 minutes
Yield: 3 to 4 medium thalipith
Ingredients:
1 cup grated dudhi, peeled (bottle gourd)
1.5 to 2 cups Upavas Bhajani or as requiered
3 green chilies, crushed
1/4 cup finely chopped cilantro
1/4 cup roasted peanut powder
Salt to taste
Ghee or oil to roast thalipeeth
Method:
1) Peel the dudhi first. Grate. Add crushed green chilies, salt, peanuts powder, and cilantro. Mix and add bhajani flour and make a dough. Divide the dough into tennis ball sized rounds.
2) Grease tawa with oil or ghee. Spread 1 dough portion round evenly in the center of tawa.
3) Put the tawa over medium high heat. Cover the tawa for a minute. Drizzle some oil around thalipeeth. Let one side cook thoroughly.
4) Flip to the other side. Cover and cook both sides. well.
Serve hot with Yogurt or sweet lime pickle.
Stuffed Karela in Marathi
Time: 25 minutes
serves: 2 to 4 persons
Ingredients:
4 small Karela (bitter gourd)
Oil for deep frying
Stuffing:
2 tbsp roasted sesame seeds
2 tbsp roasted besan flour (roast over 1 tbsp oil)
2 tbsp roasted coconut (dry coconut)
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp Amchoor powder (dry mango powder)
1/2 tsp red chili powder
1/4 tsp Hing (Asafoetida)
1/4 tsp turmeric powder
1 tsp fennel seeds (saunf)
1 tsp sugar
1 tsp poppy seeds (optional) (roasted)
Salt to taste
Method:
1) Wash karela nicely. Grate the surface and make it smooth. Slit lengthwise, remove seeds. Rub little salt inside the karela.
2) Crush roasted sesame seeds and coconut together. Add roasted besan, coriander-cumin powder, amchoor, red chili powder, sugar, crushed poppy seeds and little salt(remember, we've rubbed little into karela).
3) Stuff this mixture inside karela. Tie each karela tightly with a tread. Deep fry until golden crispy.
Tips:
1) Karela can be shallow fried. Heat around 1/4 cup of oil into a pan. Prepare tempering by adding mustard seeds, hing, turmeric powder. Add karela, cover and cook for few minutes. Change the sides occasionally. Press with a spoon, so that karela gets cooked properly.
2) Always choose small karelas. They cook faster, and easy to serve (usually one karela is sufficient for one person)
Matki Usal in Marathi
Time: 30 minutes
Serves: 3 to 4 persons
Ingredients:
1/2 cup Matki
For Tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp asafoetida, 1/8 tsp turmeric powder, 1/2 tsp red chili powder
4-5 curry leaves
1/2 tsp goda masala (optional)
2-3 Kokum petals
1 tbsp jaggery
salt to taste
Method:
1) Soak matki in plenty of warm water overnight or for 7-8 hours. Put the soaked matki in a colander for 20 minutes and let the excessive water drain out.
2) Take a muslin cloth or any clean cotton cloth and mound matki at the center. Gather all the edges and tie tightly. Put this pouch at a warm place atleast for 10 to 12 hours. You may require more time if the climate is dry and cold.
3) Put the sprouted matki in water and then discard the water. It will prevent burning when added to hot kadai.
4) Heat oil in a kadai. Add mustard seeds. add hing once mustard seeds crackle. Then add turmeric powder, chili powder and curry leaves. Add matki and saute for few minutes. Add some salt.
5) Cover the pan and cook for few minutes. Sprinkle some water (few tbsps) whenever needed. Do not let matki become dry. Also, don't add too much water. Both will spoil the taste.
6) When matki is half way done, add kokum and goda masala. When matki is almost done, add jaggery and some water. Boil for few minutes. Let the matki cook completely.
Add some fresh scraped coconut and cilantro.
Serve hot with chapati.
Palak Sabzi in Marathi
Time: 15 minutes
Serves: 2 to 3 persons
Ingredients:
3 cups finely chopped Spinach leaves
1 small onion, finely chopped (around 1/4 cup after chopping)
1/2 tsp urad dal (optional)
For tempering: 1 tsp oil, pinch of mustard seeds, pinch of cumin seeds, 1/8 tsp hing, 1/8 tsp turmeric powder
1 or 2 green chilies, slit in between
Salt to taste
Method:
1) Heat oil in a kadai. Add urad dal and wait till it turns golden brown. Now add mustard seeds, cumin seeds, and hing. Add green chilies and turmeric. Saute for 10 seconds.
2) Add onion and 2-3 pinches salt. Let onion cook nicely.
3) Add spinach and cook without covering the pan. Saute until spinach reduces. Adjust the salt.
Serve hot with chapati.
Tips:
1) Urad dal has been used only to make sabzi look attractive. It does not provide much flavor. Hence, it may be skipped if not needed.
Banana Raita in Marathi
Serves: 4 persons
Time: 10 minutes
Ingredients:
2 medium bananas (little extra ripe)
1/2 cup yogurt, well beaten
1 green chili, coarsely ground (or to taste)
1 tbsp finely chopped coriander
1/4 tsp mustard powder
1 tsp sugar or to taste
Salt to taste
Method:
1) Peel and cut banana into small cubes.
2) Beat the yogurt and add a tbsp of water to make the consistency little smooth.
3) Add coriander and salt together with hands. Add it to yogurt.
4) Add mustard powder, sugar, chili, crushed coriander and salt to yogurt. Mix well. Now add chopped banana. mix nicely.
Banana raita can be served in the meal as a condiment or side dish.
Garlic Chutney in Marathi
Time: 10 minutes
Yield: approx 1/2 cup
Ingredients:
10 big Garlic cloves OR 1 medium bulb of garlic
Salt to taste (I used approx 1/2 tsp)
4 to 5 tbsp roasted peanuts powder (coarse) (Shengdanyacha bharadsar koot)
1/2 tsp amchoor powder
1 tsp red chili powder
2 tbsp oil
Method:
1) Peel garlic and chop roughly. Keep mortar and pastel ready. Add 1 tsp red chili powder into the mortar.
2) Heat oil in a tadka pan. Add garlic and saute until garlic turns golden brown. Pour this hot garlic and oil over red chili powder (into mortar) and stir with spoon. (Tip 1)
3) Now add salt, peanuts powder, and amchoor powder to the mortar. Crush nicely until well blended.
Serve with paratha, dosa, or as a condiment along with the meal.
Tips:
1) If you add red chili powder to the hot oil, it may burn the chili powder. The tadka pan is also hot which keeps the oil temp. high.
Padwal dalimbya in marathi
Time: 25 to 30 minutes
Serves: 3 to 4 persons
Ingredients:
1 and 1/2 cup Snake gourd slices (Step 2)
1 cup Soaked and sprouted Vaal beans (Step 1)
For tempering: 2 tsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/8 tsp turmeric powder, 1/2 tsp red chili powder, few curry leaves
2 to 3 tbsp fresh scraped coconut
2 tbsp jaggery
Salt to taste
Other optional ingredients: 2 kokum pieces, 1 tsp Goda masala, 1/2 tsp freshly roasted crushed cumin
Method:
1) Soak 1/2 cup Vaal beans in water for 12 hours. Drain all the water. Take a clean Cotton Cloth, transfer soaked Vaal beans in this cotton cloth. Hold all the edges together. Twist the edges and tie a knot tightly. Place in warm place for sprouting for about atleast 10 hours (It may take longer in winter season). Once Vaal Beans are sprouted, loose the knot. Take a container half filled with warm water. Transfer sprouted Vaal in it and let it stand for 10 minutes. Very gently remove the skin. These beans are very delicate and can break because of harsh handling. After soaking 1/2 cup dried Vaal beans, we get 1 cup Dalimbya.
2) Cut the snake gourd lengthwise. Scrape and remove all the seeds. Make 1 cm slices.
3) Heat oil into a pan. Add mustard seeds, hing, turmeric powder, red chili powder and curry leaves. Add dalimbya and sliced snake gourd. Sprinkle some water and some salt.
4) Cover the pan and let it cook over high heat. Sprinkle few tbsp water in between to avoid sticking. Also, adding too much water reduces the curry's flavor. So, add only when it's required.
5) Check the doneness of dalimbi by pressing between thumb and index finger. If its almost done, add coconut, jaggery and salt. Also add some water. Little watery consistency tastes better than dry sabzi.
Serve hot with Chapati
Tips:
1) If you are going to use optional ingredients, then add kokum along with the snake gourd. Add goda masala and crushed cumin alongwith coconut.
2) Proportion of Dalimbya (soaked and peel vaal) and snake gourd can be changed to your preference.
Masoor Pulao in Marathi
Time: 40 to 50 minutes
Serves: 3 to 4 persons
Ingredients:
:: To cook Rice ::
1 and 1/2 cup Basmati Rice
3 cups hot water
1 star anise, 2 bay leaves, 2 Cloves
1 tbsp Ghee
1/2 tsp salt
:: To make Masoor Gravy ::
1/2 cup Masoor
1 tbsp ghee
2 cardamoms, 2-3 black pepper
1/4 tsp turmeric powder
1 tsp red chili powder (I used 1/2 tsp kashmiri red chilil powder for color and 1/2 tsp normal red chili powder for spiciness)
1/2 cup finely chopped onion
1 tsp ginger paste
1 tsp garlic paste
1/2 cup yogurt
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala
2 tbsp golden raisins, few cashews
salt to taste
Method:
1) Soak Masoor overnight or 7 to 8 hours in sufficient water. Pressure cook Masoor up-to 1 whistle without adding water (For details see tip below). Add little salt when pressure cooking.
2) Heat ghee into a pan. Add cardamom and black pepper. Saute for 10 seconds. Add turmeric powder, chili powder, and ginger garlic paste. Saute for 15 seconds. Add onion and saute till it becomes translucent.
3) Now add cooked Masoor and 1/2 cup water. Add little salt (remember- salt added while pressure cooking). Simmer for few minutes. Add garam masala, cumin-coriander powder, raisins, cashews. Check the taste and adjust the spices. Remove from the heat. gravy should be thick in consistency as we are going to add yogurt once it cools down.
4) Let the gravy cool down a bit. Add yogurt and whisk well. Add little salt if needed.
5) Soak basmati rice for 10 minutes into cold water. Then discard the water and keep the rice aside for 20 minutes.
6) Heat a medium saucepan. Add ghee and wait till it melts. Add star anise, bay leaves and cloves. Saute for 10 seconds. Now add rice. Saute continuously until rice becomes completely dry. You will also notice the changes in texture of rice.
7) Once rice is nicely roasted, add hot water and salt. Give a nice stir and let it boil uncovered over high heat. Turn the heat to low, the moment water on the surface disappears. Cover the pan and let the rice cook in steam until grains are almost done.
Let the rice sit for a while, because if we add gravy in hot rice, the grains are likely to brake.
8) Fluff the rice with a fork and mix in the gravy little by little. Mix well but gently.
9) Add some ghee. Cover and simmer for 10-15 minutes over low heat.
Serve hot with Raita
Tips:
1) Roasting rice over high heat for 6 to 8 minutes results in fluffy rice after cooking.
2) If you don’t have enough time for soaking, immerse the masoor in hot water for couple of hours.
3) Pressure cooking without adding water means - Add a cup of water at the bottom of pressure cooker and DO NOT add water in the steel container inside the pressure cooker. In this steel container we are going to put only soaked masoor.
4) To lessen the amount of ghee, use oil for making Gravy and skip adding ghee at the end.
Mango Pickle in Marathi
Time: 15 minutes
Yield: 2 cups Pickle
Ingredients:
2 cups Raw Mango, small cubes (Stone removed)
1.5 tsp salt or to taste
1/2 tsp Hing (asafoetida)
1/4 to 1/2 tsp Fried fenugreek seed's powder (Step 2)
1 tbsp ground mustard seeds
2 tbsp red chili powder
For Tempering:- 4 tbsp Oil, 1/2 tsp mustard seeds, 1/2 tsp turmeric, 1/4 tsp hing
Method:
1) Wash green mangoes and pat dry well prior to dicing. Take cut mango into a bowl. Add salt, red chili powder and hing. Mix well and keep it covered for an hour.
2) Deep fry 12 to 15 fenugreek seeds. Crush into mortal and pastel.
3) Heat oil in a small tadka pan. Add mustard seeds, hing, turmeric powder. Transfer this tadka to a small steel or glass bowl.
4) After an hour add fenugreek powder, mustard seeds powder and prepared tadka (at room temp.)
Store this pickle into a glass jar with tight lid.
Tips:
1) Some people like to have extra amount of masala. For that, prepare 2 tbsp more tadka and also increase amount of ground mustard seeds.
2) Fenugreek seeds have bitter taste. If added in moderate amount, it gives nice flavor. But if added more than needed, it will make the pickle taste bitter. Hence, add 1/4 tsp first and mix. Taste the pickle. Add remaining fenugreek powder only if you like.
3) Adjust the salt to taste.
4) I had used 2 tbsp red chili powder from that 1/2 tsp was Kashmiri red chili powder and the remaining was normal red chili powder. Kashmiri red chili powder gives bright red color.
5) A tbsp of "split yellow mustard seeds" can be added along with ground mustard seeds. Split mustard seeds taste good as well as look very nice if this pickle.
Spinach Rice in Marathi
Time: 30 minutes
Serves: 2 persons
Ingredients:
3/4 cup basmati rice
1 cup finely chopped spinach
3/4 cup hot water
1 tbsp butter
1/4 tsp cumin seeds
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 cup chopped onion
1 small green chili
Whole spice: 2 bay leaves, 1 cardamom, 2 cloves
Salt to taste
Method:
1) Soak rice in water for 10 minutes. Drain the water after 10 minutes. Leave the rice for 10 minutes.
2) Add 1/2 cup of water to spinach and puree.
3) Heat 1 tbsp butter into a deep nonstick saucepan. Add cumin seeds, whole spices. Saute for 5 seconds. Add ginger garlic and green chili.
4) Add soaked rice. Roast for few minutes over high heat. Stir continuously to avoid burning the rice. You will notice that rice has become completely dry and rice grains are popping when touched directly to the pan's bottom. That means rice is roasted perfectly.
5) Add 3/4 cup hot water, salt and spinach puree. Keep the flame on high. Boil until you don't see water on the surface of rice. Then put the flame on medium low and cover the pan. Cook for 8 to 10 minutes or until rice is cooked completely.
Fluff with a fork. Serve hot with raita and fryums/ papad.
Tips:
1) To make this rice more healthy and colorful, add vegetables like peas, carrot, french beans, cauliflower etc
2) Roasting rice helps to keep the grains separate after cooking. Also, use hot water and follow step 5 for better results.
3) Kids would love to eat this green rice. Do not add green chili to make it kids friendly.
Amrakhand in Marathi
Time: 30 minutes
Serves: 5 to 6 people
Ingredients:
32 OZ cup of "Chobani" plain Greek Yogurt OR 1/2 kg chakka
3/4 to 1 cup mango pulp (I had used sweetened mango pulp)
1 cup sugar
1/2 tsp Cardamom powder
2 tbsp Charoli (Chironji)
2 tbsp Pistachio, finely chopped
Method:
1) Hang Greek yogurt into a muslin cloth for about 8 to 10 hours or until all the water content drips out.
2) Take the pressed yogurt (chakka) into a big mixing bowl. Add 1/2 cup mango pulp and 1/2 cup sugar. Mix well. Leave it for 15 minutes until sugar dissolves. Check the taste. If you want more sweetness and mango flavor, add mango pulp. Add some sugar if needed. Churn it through Pooran Machine.
3) Add cardamom powder, charoli and pistachio. Chill in the refrigerator and serve with puri.
Tips:
1) Do not add entire amount of mango pulp and sugar. Once sugar dissolves in chakka, the consistency loosens. Therefore check the consistency and add sugar and mango pulp accordingly.
2) Fresh Alfonso mango pulp (homemade) can be used instead of canned mango pulp. In that case, you will have to add more sugar.
3) If you are using granulated sugar, you might not need to grind the chakka-sugar mixture through pooran machine.
4) Cardamom powder can be substituted by nutmeg powder.
5) Nuts other than pistachio like cashews, almonds can be added at your choice
Rava coconut Laddu in Marathi
Yield: 22 to 24 medium laddus
Time: 30 minutes
Ingredients:
2 cup Rava (Fine)
1 cup scraped fresh coconut
1 and 1/2 cup sugar
1 cup water
3 to 4 tbsp pure ghee
1/2 tsp cardamom powder
25 Golden raisins
Method:
1) Dry roast rava over medium-high heat for 5 minutes. Stir continuously to prevent rava from burning. [Note - Do not roast too much until color changes as we are going to roast it again]
2) Transfer roasted rava to a big thali (plate). Add fresh coconut and mix. Let rava soak the moisture from coconut for 10 minutes.
3) Heat a pan. Add ghee and wait until it melts. Add rava-coconut mixture and roast for 8 to 10 minutes over medium-high heat. Stir continuously. After few minutes you will sense nice aroma of ghee and roasted rava. Roast until color changes very slightly.Transfer roasted rava to a big thali.
4) Now, prepare one string consistency sugar syrup. For that, mix sugar and water to a medium saucepan. Bring it to a boil. Stir occasionally. To check one string consistency, dip a spoon in syrup, touch carefully with your index finger. Press your index finger against your thumb.When finger and thumb pull apart, a thin string should form between them [the string will be for fraction of a second]. OR the easy way is, once syrup starts boiling, boil for 3 to 4 minutes and turn off the heat.
5) Immediately, pour the syrup on roasted rava. Mix nicely. Consistency of the mixture will be very loose. However it will thicken after sometime. Add cardamom powder. Mix this mixture occasionally.
Once mixture is thick enough to form a ball, make laddus. Stick one golden raisin on each laddu.
Tips:
1) The shelf life of laddus are no more than 7-8 days due to fresh coconut. If the weather is hot and humid it might be 3 to 4 days.
2) Usually, Rava gets in 3 qualities, Coarse, fine and superfine. For above recipe, use fine quality rava. Coarse rava will give grainy texture. Superfine rava almost looks like white flour, so it is not suitable for this recipe.
3) If the laddu mixture becomes dry, that means sugar syrup has got two or three string consistency. In that case, boil 1/2 cup water plus 3 tbsp sugar. Boil for 3 to 4 minutes and pour it on the mixture. Mix and make laddus after couple of hours.
4) Sliced dry fruits can be added according to your preference.
5) Use only white part of coconut and avoid black particles from shell.
Ukadpendi in Marathi
Time: 15 minutes
Serves: 2 persons
Ingredients:
1/2 cup Wheat flour (coarse)
3 tbsp oil
1/4 cup onion, finely chopped
4 to 5 curry leaves
For tempering:- pinch of mustard seeds, 1/4 tsp hing, 1/8 tsp turmeric, 2 dried red chilies
1/2 cup plain sour yogurt, well beaten
1/4 cup water (tip 1)
Salt to taste
Method:
1) Heat 2 tbsp oil into a pan. Roast wheat flour over medium heat. Roast till color changes to light pink (around 5 minutes). Transfer roasted flour to a bowl.
2) In that same pan, add 1 tbsp oil. Add mustard seeds, hing, turmeric powder, red chilies and curry leaves. Saute for few seconds and add onion. Mix well, add salt and cook onion till translucent.
3) Add roasted flour. Mix nicely for couple of minutes. Mix yogurt and water. Stir well and add to the pan. Stir vigorously as the mixture will become doughy. So, act quickly to avoid lumps. Cover the pan and steam cook over low heat for few minutes.
Garnish with cilantro and serve hot.
Tips:
1) Amount of water depends on what consistency you want the ukad to be. Above water quantity is good for doughy consistency. For little loose and soft consistency add some more water.
2) Usually ukad is kneaded with little oil and then served in a ball shape. To knead the ukad, transfer hot ukad into a big plate. Drizzle couple tbsp of oil and knead while ukad is hot (Use pastel or base of mortar to avoid burning hands). Serve immediately.
3) Instead of Red chilies, green chilies or red chili powder can be used.
4) Onion is optional. But, it tastes good in this dish. Garlic can be used instead of onion. Also, green peas, carrot pieces, soaked matki may be added according to your preference.
5) Rice flour, besan or jowar flour can be used instead of wheat flour. Follow the same method. Or mixture of different flours may also work.
