Mas wadi

Maaswadi in Marathi

Time: 30 to 40 minutes
Makes: 3 servings

Ingredients:
For Stuffing::::
2 tbsp Sesame Seeds
1/4 cup Dry coconut, grated
2 tsp Poppy seeds (optional)
4 large garlic cloves, finely chopped
1 medium onion, finely chopped
1/2 tsp garam masala
1 tsp red chili powder, 1/4 tsp turmeric powder, 1/8 tsp hing
2 green chilies, paste (optional)
2 tsp oil
salt to taste
For Cover::::
1 cup Chickpea flour (Besan)
2 tbsp oil
1/4 tsp turmeric powder, 1/8 tsp hing, 1 tsp red chili powder, 1/2 tsp cumin seeds
2 tsp garlic paste
salt to taste

Method:
1) To make stuffing; dry roast sesame seeds, grated coconut and poppy seeds separately. Once they cool down, grind to a coarse powder.
2) Heat oil into a kadai. Add hing, turmeric powder. Then add onion and garlic. Once onion is well cooked, keep it aside for 5 minutes. Add the sauteed onion into a blender alongwith red chili powder, garam masala and salt. Mix together ground onion and mixture of sesame-coconut and poppy seeds. Check the taste and adjust the seasoning.
3) Now start making the cover. Heat oil into a kadai. Add cumin seeds, hing, turmeric powder and garlic paste. As soon as garlic is cooked, add 1 cup water. Also add salt and red chili powder. Wait till water starts boiling. Then add besan and stir vigorously to avoid lumps. Turn heat to medium. Cover the pan and steam-cook for 4-5 minutes. To check the doneness, taste a pea-size portion. If it's not cooked then cover and cook for a few more minutes.
4) Once the dough for cover is well cooked, let it stay covered until it becomes lukewarm. Then knead it til soft. Take a plastic sheet and grease it with littl oil. Pat the dough on it evanly (approx 1/2 cm). Spread a layer of stuffing. Roll it gently and make a tight roll. Secure the end by sticking it well. Cut the roll into 1 inch pieces.
Serve them with a spicy Rassa.

Kulathache Pithle

Kulith Pithle in Marathi

Time: 15 minutes
Makes: 3 servings

Ingredients:
1/4 cup Kulith flour
1/4 to 1/2 cup onion, finely chopped
2-3 garlic cloves, roughly chopped (optional)
approx 2 cups water
tempering: 2 tsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/8 tsp turmeric powder, 1/2 tsp red chili powder or 2 green chilies (slit lengthwise), 1 spring curry-leaves
2 tbsp fresh coconut, scraped
2-3 kokum pieces
Salt to taste
2 tbsp chopped cilantro, for garnishing

Method:
1) Take 1/2 a cup water and 1/4 cup kulith flour without any lumps. Keep this mixture ready.
2) Heat 2 tsp oil in a kadai. Add garlic and cook until edges become brown. Then add mustard seeds, hing, turmeric powder, green chilies and curry leaves. Saute for few seconds, then add onion.
3) Saute onion till it becomes translucent. Then add 2 cups water, kokum pieces and salt.
4) Once water starts boiling, add kulith pith and water mixture a tbsp at a time. Let it dissolve well and then add some more. Gradually pithale will thicken. When you get the desired consistency, stop adding the mixture.
5) Add coconut and simmer for few minutes. Garnish with cilantro. Serve hot with rice.

Tips:
1) Traditionally, kulith flour is sprinkled in boiling water. But, paste made from little water and flour is easy to add and it prevents lumps.
2) It you find pithale too thick, then add little water and cook for 2-3 minutes.

Phodaniche Tak

Fodniche Tak in Marathi

makess: 2 cups
Time: 5 minutes
Ingredients:
2 cup Buttermilk, thin consistency
1/2 Tsp Ghee
1/2 tsp Cumin seeds
1/4 tsp Asafoetida Powder (hing)
1 cm Ginger piece, crushed
2 Green chilies, cut into half
1 Kokum (Optional)
2 tbsp Cilantro, finely chopped
salt to taste

Method:
1) Pour buttermilk in medium saucepan.
2) Heat Ghee into a small saucepan. Add Cumin seeds, Asafoetida Powder, Green Chilies and crushed Ginger. Also add Cilantro in it, and pour it over Buttermilk. Add salt and mix well.
3) Use Kokum, if buttermilk is not enough sour. Take 2-3 tbsp lukewarm water in a small bowl. Soak kokum for some time and add this water in buttermilk for sour taste.
4) This buttermilk can be served as cold. But if you want it little lukewarm, put the saucepan over low heat and let it be there for couple of minutes or until lukewarm. Do not make it hot, otherwise it will get curdle.
Serve this spiced buttermilk with the meal.

Tips:
1) Add kokum only if the buttermilk is not sour enough.

Bhindi Amti

Bhendichi Amti in Marathi
Servings: 3
Time: Prep Time- 20 minutes Cooking time 10 minutes

Ingredients:
20 no. Bhindi (Okra or Lady finger)
For making paste: 1 small onion, 1/2 cup freshly scraped coconut, 4 big garlic cloves, 2-3 dried red chilies, 1 tsp cumin, 1 tsp coriander seeds, 1/4 tsp fenugreek seeds
For Tempering: 3 tbsp oil (Imp tip no. 1), 2 pinches mustard seeds, 2 pinches cumin seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, curry leaves
2-3 kokum pieces
Salt to taste
2-3 tbsp finely chopped cilantro

Method:
1) To make the paste, thinly slice the onion. Then, mix coconut, garlic, red chilies, coriander-cumin seeds, and fenugreek seed. Add just enough hot water to cover the ingredients (around 3 to 4 tbsp). Soak for 20 minutes. Then grind well and make a fine paste.
2) Wash and wipe bhindi. cut off both ends. If the size of bhindi is small then use whole, otherwise cut into two small pieces. If using whole bhindi, give a lengthwise slit in the middle.
3) Heat a pan. Add oil and fry the bhindi over medium high flame until light brown and crispy. It will take around 7-8 minutes. We are frying bhindi in very little oil, therefore keep stirring to prevent burning. Remove fried bhindi into a plate.
4) Use the remaining oil to prepare tempering. Hence, in that same pan, add mustard seeds, cumin seeds, hing, turmeric, curryleaves and add prepared paste. Saute over high heat. Stirring continuously. Once mixture becomes dry and start loosing oil, add some water and adjust the consitency to your preference. Add salt and kokum.
5) Amti will start boiling within couple of minutes. Now add fried bhindi and boil for 2-3 minutes. Turn off heat and cover it for 5 minutes. Garnish with cilantro. Serve hot with white rice.

Tips:
1) Fry Bhindi in 3 tbsp oil and prepare tempering in the remaining oil.
2) Incase, if green mango is available, use medium pieces of green mango instead of kokum for sourness.

Masoor Amti (Dal)

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.

Kairiche Saar (Raw Mango Soup)

Green Mango Soup in Marathi

Time: 20 minutes
Serves: 4 Persons

Ingredients:
1 medium Green Mango
Jaggery
1 tsp Desi ghee
1/4 tsp cumin seeds
2 pinches Hing
3 to 4 curry leaves
2 Green chilies, (paste)
1/4 cup chopped Cilantro
Salt to taste

Method:
1) Pressure cook Green mango upto 2 whistle. Peel the mango while it is still warm. After peeling grate the pulpy part if it is little hard. If it is fully cooked, then separate it from the pit and put in the blender.
2) Take equal portion of jaggery. Mix in the pulp. Blend this mixture and make a puree. If the mango pulp is little stringy then strain through a fine mesh.
3) Heat a pan. Add ghee and let it become hot. Add cumin seeds, hing, curry leaves and green chili paste. Then add green mango puree and required amount of water. Add salt let it simmer for few minutes.
Garnish with Cilantro and serve hot with white rice. It also taste good on its own.

Black eyed beans curry

Chawli Amti in Marathi

Serves: 3 to 4 persons
Time: 20 minutes (Excludes time for soaking chawli)

Ingredients:
1/2 cup Chavli
1/4 cup Onion, finely chopped
1 big Tomato, pureed
2 garlic cloves, peeled
For tempering: 3 tsp Oil, 2 pinches of Mustard seeds, 1/4 tsp cumin seeds, 1 green chili, 4 curry leaves, pinch of asafoetida, 1/4 tsp Turmeric powder, 1/2 tsp red chili powder
1/2 tsp Kanda-Lasun masala
1 tsp Tamarind pulp
2 tbsp Fresh grated coconut
2 tbsp Cilantro, finely chopped + 1 tsp for garnishing
salt to taste

Method:
1) Soak Chavli beans for atleast 3 hours. Pressure cook upto 1 or 2 whistles.
2) Heat a Kadai over medium flame. Add 2 tsp oil. Add mustard seeds and wait till its crackle. Then add cumin seeds, green chili (slit), curry leaves, asafoetida, turmeric powder, red chili powder and cilantro. Saute for few seconds. Add onion and cook until translucent.
3) After onion gets cooked, add tomato puree. Cook over medium low heat for few minutes. Now, add cooked chavli beans and a cup of water. Stir and add Kanda lasun Masala, tamarind pulp, coconut and salt.
4) Adjust the consistency by adding required amount of water. Cook for few minutes over medium heat.
Once the Amti is ready, heat oil in a tadka pan (very small pan). Add whole garlic cloves, pinch of asafoetida and pour it on the Amti. Stir. Garlish with cilantro and serve the amti with White rice.

Tips:
1) Add boiled, peeled and cubed potato to this curry to make it more flavorful.
2) You can add Goda masala or any other curry masala instead of Kanda Lasun Masala.

Shengdanyachi Amti

Danyachi Amti in Marathi

Serves: 2 to 3 persons
Time: 10 minutes

Ingredients:
1/2 cup roasted Peanuts powder
2 cups water
1 tsp pure ghee
1/2 tsp cumin seeds
2 kokum
2-3 green chilies, chopped
1 tsp jaggery or sugar to taste
salt to taste
Cilantro for garnishing

Method:
1) Mix peanuts powder and water and blend in the mixer.
2) Heat a pan. Add ghee and let it melt. Add cumin seeds, and green chilies. Saute for few seconds. Add peanuts powder mixture. Add kokum, salt and jaggery. Boil for couple of minute over medium heat.
Serve hot with Samo Rice.