Baked Shankarpala

Baked Shankarpala in Marathi

Time: 1 hour
Yield: 3 to 4 cups Shankarpala

Baked Shankarpala

Before Baking

Ingredients:
1.5 to 2 cups Whole wheat flour
1/2 cup melted ghee
1/2 cup powdered sugar
1/2 cup Milk
1/2 tsp baking powder

Method:
1) Take ghee and sugar into a medium bowl and beat until mixture becomes light.
2) Sieve baking powder and wheat flour through a fine mesh.
3) Add wheat flour to sugar-ghee mixture. Add milk and make a semi-stiff dough.
4) Cover the dough for 10 minutes.
5) Preheat the oven at 300 F. Keep the baking pan ready. Divide the dough equally into tennis bal sized portions. Roll it with rolling pin. It should be thick like paratha. Cut diagonally with Pizza cutter or Shankarpali cutter. Put them into baking trey (each shankarpala should be separate from each other). Bake for 30 to 35 minutes.
Remove from the oven and Cool them for few minutes. Baked shankarpala is ready !!

Teelkoot - Sesame Chutney

Tilkut in Marathi



Time: 25 minutes
Makes: 1.5 cups chutney

Ingredients:
1 cup Black Sesame Seeds
1/4 cup roasted Peanuts
1 tbsp Red Chili Powder
1/2 cup dried Curry Leaves
Salt to taste
1 tbsp Jaggery
1 tbsp Tamarind
1/4 cup dry Coconut, grated

Method:
1) Dry roast Sesame Seeds for 3 to 4 minutes. Dry roast grated coconut over medium low heat until brown. Peel the roasted peanuts.
2) Wash and clean curry leaves. To make the curry leaves dry, spread them over a clean cloth and dry them in shadow until moisture evaporates. Do not dry them in direct sunlight. Heat a pan and dry roast curry leaves. It will make them completely dry and Tilkut will last longer.
3) Put Black Sesame seeds, peeled peanuts, roasted coconut, Red Chili Powder, roasted curry leaves, jaggery, Tamarind and salt to taste. Grind all in a grinder and make a fine powder. Store in an airtight container.

Sabudana Chikwadi Papad

Chikwadya in Marathi

20 chikwadya medium size

Ingredients:
1/2 cup Sabudana
1/2 tsp salt
Water to soak the sabudana

Method:
1) Put Sabudana in to a container. Add sufficient water to cover the sabudana. The water level should be 1/2 inch above the sabudana. Add 1/2 tsp salt and mix gently. Soak for 4 to 5 hours.
2) Take the Idli stand. Grease each mold with little oil. Put the sabudana into each mold and make a singer layer (see picture). Heat 2 cups of water in Idli cooker. Once water starts boiling, put the stand inside the cooker. Cover with the lid (remove the weight). Steam cook for 10 minutes. After 10 minutes turn off the heat and let it sit for at least 7 minutes.
3) Open the pressure cooker and take the stand out. Leave it out for 5-6 minutes. Gently remove Chikwadya with the help of a spoon. Place them on a plastic sheet separately. Dry them under sunlight. When one side is completely dry, flip and let the other side dry.

Tips:
1) You may add some cumin, grated potato or coarsely crushed green chilies along with the sabudana while steam cooking.

Mirchi ka Salan

Mirchi ka Salan in Marathi

Time: 30 to 40 minutes
Makes: 3 servings

Ingredients:
3 Anaheim chilies, slit on one side
3 tbsp grated coconut
3 tbsp roasted peanuts powder
1 tbsp sesame seeds
1 medium onion, thinly sliced
2 tbsp ginger garlic paste
2 tsp coriander powder
1 tsp cumin powder
2 tbsp tamarind pulp
pinch of mustard seeds, pinch of fenugreek seeds, 1/4 tsp turmeric powder
1 spring of curry leaves
4-5 tbsp oil
salt to taste

Method:
1) Dry roast coconut, peanuts powder and sesame seeds together till completely dry and slightly brown. Add some water and blend to fine paste
2) Heat 2 tbsp oil into a medium pan. and chilies and toss. Put the heat on medium. Cover and cook until soft and wrinkled. Flip them in between to make sure they char evenly and don't burn.
3) Once chilies are done, remove them from pan and keep aside. Add 1 tbsp of oil to that same pan. Add ginger-garlic paste and onion. Saute till onion caramelizes and dries well.(To reduce cooking time, use store-bought fried onion). Add little water and blend it to fine puree.
4) Heat 1 tbsp oil to the same pan. Add fenugreek seeds, mustard seeds, turmeric powder and curry leaves. Suate and add onion paste and coconut-peanut-sesame seeds paste. Mix well and add sufficient water to adjust the consistency.
5) Add salt, coriander-cumin powder, tamarind pulp and simmer for 5 minutes. Add chilies and cook for 5 to 10 minutes. check the taste and adjust the seasoning.
Mirchi ka salan is usually served with Biryani.

Rajma Pulav

Rajma Rice in Marathi

Time: 35 to 40 minutes
Makes: 3 servings

Ingredients:
1/2 cup Rajma, dried
1 cup Basmati Rice
2 Bay Leaves, 2 Cloves, 2 Cardamoms
1.5 tsp Garam Masala
2 medium tomatoes, finely chopped
1/2 cup onion, finely chopped
1 tsp garlic paste
1 tsp ginger paste
2 tbsp Ghee
1/2 tsp Turmeric, 1/2 tsp red chili powder, 1/2 tsp Kashmiri red chili powder
Salt to taste
1/4 cup Cilantro, finely chopped

Method:
1) Soak Rajma in water for 7 to 8 hours. Pressure cook Rajma, add some salt. Cook Rajma beans firm but still not hard.
2) Soak rice in water for 10 minutes. Drain water. Heat oil into a deep pan. Add bay leaves, cloves and cardamoms. Add drained rice and saute until completely dry. While roasting rice, heat 2 cups water on another stove.
3) Once rice is roasted nicely, add hot water. Also add 1 tsp salt. Let it boil over high heat until water on the surface is almost evaporated. At that point, cover the pan and reduce heat to low. Let the rice cook. Give a gentle stir once or twice. Once rice is cooked, keep it aside until we make Rajma curry.
4) Heat 1 tbsp butter in a pan. Add turmeric powder, red chili powder and ginger-garlic paste. Add onion and saute until translucent. Add tomatoes and little salt. Cook tomatoes until completely mushy.
5) Add cooked Rajma beans and around 1/4 cups water. Boil for few minutes. Add garam masala. Boil gravy until thick enough as we are going to mix it with rice.
6) Add rice to the gravy and mix well (tip). Cover and steam cook for 5 to 8 minutes over medium-low heat. This will help to infuse the flavors.
Garnish rajma rice with cilantro and serve hot with raita.

Tip:
1) Add Rice to the gravy in batches. It will be convenient for mixing and you will be able to mix in just enough rice proportionate to the gravy.

Onion Potato curry (Kanda Batata Rassa)

Kanda batata Rassa in Marathi

Time: 25 minutes
Makes: 4 servings

Ingredients:
1 Big onion (cutting instructions step 1)
4 medium potatoes
Tempering: 1 tbsp oil, 1/4 tsp mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry leaves
2 to 3 tbsp roasted peanuts powder (slightly coarse)
1 tbsp fresh coconut, scraped
2 tsp tamarind pulp (thick)
2 to 3 tbsp Jaggery or to taste
2 tsp Goda masala
Salt to taste

Method:
1) Use white or yellow onion. Trim the top and bottom of the onion. Peel and dice into medium pieces. You may separate the layers and dice.
2) Peel the potatoes. Cut into medium cubes.
3) Heat oil into a kadai. Prepare tempering by adding mustard seeds, hing, turmeric powder, red chili powder and curry leaves. Add potato cubes and mix well. Cover and cook over medium heat until potatoes are 70 % done.
4) As soon as potatoes are almost done, add onion and salt. Mix well. Cover and cook for 3-4 minutes.
5) Add sufficient water to make rassa. Add tamarind, goda masala, peanuts powder and coconut. Let it boil over medium heat.
6) Once onion and potatoes are cooked, add jaggery. Simmer for 2-3 minutes. Garnish with cilantro and serve hot with white rice or chapati.

Methi Suki bhaji

Methi Bhaji in Marathi

Time: 15 minutes
Makes: 3 to 4 servings

Ingredients:
2 big bunches of Methi (fenugreek leaves) (Tip 1)
1 bunch of spring onions
4-6 big garlic cloves, roughly sliced
For tempering: 1 tbsp oil, 2 pinches mustard seeds, 1 pinch cumin seeds, 2 pinches hing, 1/4 tsp turmeric powder
2 green chilies, finely chopped OR 1/2 tsp red chili powder
2-3 tbsp besan (chickpea flour) (tip 2)
Salt to taste

Method:
1) Pick methi leaves. Wash and finely chop them. Wash spring onions and chop them finely.
2) Heat oil into a kadai. Add garlic cloves. Saute until edges become brown. Then add mustard seed, cumin seeds, hing, turmeric powder and green chilies. Saute for few seconds.
3) Add chopped Methi leaves and green onions. Add little salt.  Saute over medium-high heat then cover. If you notice that methi is getting dry, sprinkle some water.
4) Cook until methi is well done. It will take about 7 to 10 minutes. then sprinkle besan and stir well. Turn heat to low. Cover and cook for 3-4 minutes.

Tips:
1) To reduce the bitterness, wash and chop the methi leaves. Immerse them into cold salt water. Wait for 5 minutes. Squeeze out all the water. However, doing this will cause loss of nutrition.
2) Dry roast besan before adding it to sabzi. Roasted besan will get cooked faster and won't taste sticky after cooking.

Dhokla

Dhokla in Marathi

Time: 30 minutes (excluding fermentation time)
Makes: 15 to 17 medium pieces

Ingredients:
1 cup Besan (Chickpea Flour)
3 tbsp Rava
1/2 cup yogurt, beaten
1/2 cup water (you may need a 1/4 cup more)
1/2 tsp grated ginger, 1/2 tsp green chili paste, a small pinch of citric acid (tip 2)
Salt to taste
1/2 tsp Baking soda
Sugar syrup with tempering:
2 tsp Oil, 1/2 tsp mustard seeds, 1/4 tsp turmeric powder, 1/8 tsp Hing, 2 tbsp sugar, 1/4 cup water, juice of 1 lemon

Method:
1) Take a deep, medium bowl. Add yogurt and water into it. Mix together. Add besan and rava. Blend well without any lumps. Make a semi-thick batter (consistency should be a little thicker than pakoda batter)
2) Cover this bowl and place it at a warm place. Let the batter ferment for atleast 10 to 12 hours (It may take a few more hours if the weather is cold. my batter took 20 hours to ferment)
3) Once batter is fermented, add grated ginger, salt, chili paste and a pinch of citric acid. Mix well.
4) Heat water into the dhokla steamer. Water level should be around 2 inches from the bottom. Grease the dhokla plates with some oil (grease the edges too).
5) Once water starts boiling, add baking soda into dhokla batter and whisk clockwise. Batter will become frothy. Pour the batter into greased dhokla plates. Put them into dhokla steamer. Cover and steam on high heat for 10 to 12 minutes.
6) Then turn off the heat and let it stand for 7 to 8 minutes. Open the cooker and wait till dhokla cools down a bit. Run a knife around the edges and remove dhokla into a plate.
7) Take a tadka pan. heat 2 tsp oil. add hing, turmeric powder and mustard seeds. Once mustard seeds are crackled, transfer this tadka into a small glass bowl. Add 1/4 cup water, sugar and juice of 1 lemon. Add little salt. Mix well. You may add little more sugar if required.
8) When dhokla is cooled down, drizzle the syrup with a spoon. Let the syrup soak into dhokla for few minutes.
Dhokla can be served warm or cooled. Garnish it with fresh scraped coconut and cilantro.
Serve it with green chutney.

Tips:
1) You can add a pinch of yellow food color into the batter to give a readymade, store-bought kind of look to dhokla :). However, do not add turmeric into the batter, as when turmeric mixes with baking soda, the color turns to red. Ultimately dhokla will become red.
2) Citric acid gives a slightly sour taste to the dhokla. My batter wasn't fermented enough and hence the sourness due to fermentation was missing. Therefore, if the batter is well fermented, no need to use citric acid.

Falafel Wraps

Falafel Wraps in Marathi

Time: 15 minutes
Makes: 4 servings

Ingredients:
4 Pita breads - Click here for the recipe
8 Falafel - Click here for the recipe
1/2 cup Tzatziki Sauce - Click here for the recipe
For salad:
1/2 cup Cucumber, peeled and cut into small dices
1/4 cup Tomato, medium cubes
3 tbsp Red onion, finely chopped
2 tbsp Parsley, finely chopped
1 tsp lemon juice
1 small green chili, finely chopped
Salt to taste
1/4 cup Lettuce leaves, cut into strips


Method:
1) To make salad, mix all the ingredients given under salad label.
2) Warm the pita breads. Put two falafel on each pita bread. Add 2 to 3 tbsp salad and drizzle some tzatziki sauce.
Prepare a wrap and serve immediately.

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.

Vegetable Pulav

Vegetable Pulav in Marathi

Time: 30 minutes
Makes: 3 servings

Ingredients:
1 cup Basmati rice
1 + 3/4 cups hot water
3/4 cup Carrot, small dices
3/4 cup Green peas
1/4 cup French beans, cut into 1 inch pieces
2 tbsp ghee
1 tbsp cashew nuts
2 bay leaves, 2 cardamom pods
1 green chili, slit lengthwise
1 tsp ginger garlic paste
Salt to taste

Method:
1) Soak rice in water for 5 minutes. Then drain the water and keep the rice aside for 10 minutes.
2) Heat a nonstick saucepan. Add ghee and wait till it melts. Add bay leaves, and cardamom. Add green chili, ginger garlic paste and cashew nuts. Saute for few seconds.
3) Add drained rice and saute over medium-high heat until it becomes completely dry. It will take about 5 to 7 minutes. You will notice the difference in rice. Add french beans, carrot and peas. Saute for couple of minutes.
4) Add hot water and salt. Give a nice stir. Keep the heat on high. Cook uncovered.
5) Within few minutes you will see very less water on the surface. At this time, turn the heat to very low and cover the pan. Cook until rice is completely done. Stir one or two times only to prevent burning rice. Over-stirring will result into broken rice grains. This way you will get fluffy rice with each grain separated.

Tips:
1) You may add your choice of vegetables to the pulao.
2) Adjust the amount of ghee according to your need.

Snake gourd sabzi

Padwal Sabzi in Marathi

Time: 20 minutes
Makes: 2 to 3 servings

Ingredients:
1/4 kg fresh Snake gourd,
2-3 tbsp chana dal, Soaked for 3 hours in water
For tempering: 2 tbsp oil, 1/8 tsp mustard seeds, pinch of hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 4-5 curry leaves
2 tbsp fresh coconut, scraped
2 kokum pieces
1 tbsp jaggery
1 tsp goda masala (optional)
Salt to taste

Method:
1) Wash snake-gourd. Trim the tips and cut the snake-gourd into halves. Scrape the core with a spoon. Remove the seeds and fibery material. Slice snake-gourd into 1/2 cm pieces (half circled pieces).
2) Heat oil into a pan. Add mustard seeds, hing, turmeric powder and red chili powder and curry leaves. Saute for 5 to 7 seconds. Add soaked chana dal. Add 2 tbsp of water. Cover and cook chana dal for 2-3 minutes.
3) Add snake gourd and 1/4 cup water. Also add kokum and salt. Cover and cook until snake-gourd is well done. Do not let the snake-gourd become dry. Add little water whenever required, while cooking the snake-gourd.
4) Once snake gourd is cooked well add jaggery, goda masala and coconut. Simmer over low heat for 3-4 minutes.
Serve hot with Chapati.

Vegetable Kabab

Vegetable Kabab in Marathi

Time: 40 minutes
Servings: 4 to 5

Ingredients:
3 medium potatoes, boiled
1 Large carrot, grated
French beans 10 No., finely chopped
1/4 cup bell pepper, finely chopped
1/4 cup peas, boiled
1/4 cup sweet corn, boiled
2 tbsp Cilantro, finely chopped
1 tbsp Corn starch
2 tsp ginger-garlic paste
1.5 tsp garam masala
1 tsp kashmiri red chili powder
1 tbsp green chili paste
Salt to taste
2 to 3 tbsp Oil for Roasting Kabab
4-5 long Skewers

Method:
1) Take a nonstick pan. Add 1 tsp oil. Add ginger garlic paste, french beans and carrot. Cook the vegetables covered for 2-3 minutes over medium heat.
2) In a small bowl, mix together corn starch and 2 tbsp water. Add this mixture to the pan. Mix well and cover. Let it cook for few minutes.
3) Add salt, peas and sweet corn. Cook for 3-4 minutes and then turn the heat off.
4) Mash the potatoes into a bowl. Add cilantro, red chili powder, green chili paste salt and cooked vegetable mixture. Mix nicely and divide into 4 to 5 equal portions.
5) Take one portion of mixture and press around a skewer to give a cylindrical shape. Likewise prepare rest of the kababs. brush all the kababs with some oil.
6) Heat a nonstick tawa. Roast all the kababs over medium heat, turning after each 2-3 minutes. Let kababs become little crisp on the outside.
Serve hot with Onion, tomato slices. Drizzle some lemon juice and sprinkle little salt over onion.

Watermelon Juice

Watermelon Juice in Marathi

Time: 5 to 7 minutes
Makes: 3 servings

Ingredients:
3 cup watermelon cubes, deseeded
1/2 cup orange juice or to taste
1/4 tsp black salt
1/2 tsp ginger, finely chopped
ice (optional)

Method:
1) Add watermelon, orange juice, black salt and ginger to the blender. Blend till nice and smooth.
Add ice cubes in each serving glass. Pour prepared juice and serve.

Tips:
1) You may add small chunks of watermelon while serving.

Malpua

Malpuva in Marathi

Time: 45 minutes
Yield: 8 to 10 malpuas

Ingredients:
Pancakes::
1 cup All purpose flour (Maida)
3/4 cup Khova
2 tbsp semolina (rava/ sooji)
1 pinch baking soda
1.5 cups milk (room temperature)
1 pinch of salt
2 pinches saunf
Sugar Syrup::
1 cup sugar
1 cup water
1 tsp cardamom powder
1 pinch saffron
For garnishing::
2 tbsp pistachio, crushed coarsely
Few saffron strands
1/2 cup ghee (tip)

Method:
1) Take a medium bowl. Add maida, khova, semolina, milk, and salt. Mix well. To make it smooth, blend it in a blender for 15 seconds. After blending, add saunf. Keep it aside for 15 minutes. Consistency of the batter should be similar to idli batter, medium thick and free-flowing.
2) To make sugar syrup, add sugar, cardamom powder and water into a saucepan. Boil for 5 to 6 minutes. Dip a spoon in the sugar syrup and put a small drop in a plate. Once it's handleable, pinch it between index finger and thumb. If you see a single thread then the sugar syrup is ready. If you don't see any thread, then boil for a couple more minutes. When you get the one thread consistency sugar syrup, turn the heat to very low to keep the it warm.
3) Once sugar syrup is ready, start making pancakes for malpua. Take the batter and add a pinch of baking soda. Mix well.
4) Heat a small frying pan. Add a tbsp of ghee. Once ghee is hot, turn the heat between medium and high. Add a ladleful of batter and spread gently. Flip to the other side. Cook both the sides well.
5) Transfer immediately to the sugar syrup. Soak for 2 minutes, garnish with pistachios and saffron. Serve hot.
Likewise prepare all the malpuas.

Tips:
1) Malpua tastes delicious only if eaten warm and fresh. It will loose its taste and texture if kept for longer.
2) I have shallow fried malpuas with as little ghee as i could. You can fry malpuas in the ghee. In that case, you may need more ghee.
3) Do not fry malpuas in oil. It won't taste good.
4) Malpuas can be served alongwith some rabdi.
5) Try to make thin malpuas. Thin malpuas taste much better than thick malpuas. Hence adjust the batter consistency accordingly.

Babycorn Manchurian

Baby Corn Manchurian in Marathi

Time: 25 minutes
Makes: 2 to 3 servings

Ingredients:
20 baby-corns
1/4 cup green bell pepper, julienne
1/4 cup onion, julienne
3 tbsp Corn flour
1 green chili, finely chopped
2 tsp garlic paste
1 tsp ginger paste
1 tsp soy sauce
1 tsp vinegar
2 tsp oil + oil to deep fry
salt to taste
2 tbsp green part of spring onion, finely chopped

Method:
1) Cut baby-corns into 1 inch pieces. Take a small bowl Add 2 tbsp corn flour and little water. Make a thin paste. Add little salt.
2) Dip baby-corn pieces in corn flour paste. Deep fry until light brown.
3) Take a medium pan. Add 2 tsp oil. Saute ginger-garlic paste and green chili. Add onion and bell pepper. Saute for couple of minutes. Add 1/4 cup water, soy sauce and salt.
4) Take a small bowl. Add 2 tbsp water and 1 tbsp corn flour in it and make a paste. Add this paste very little at a time to the pan. Also add some vinegar. Mix well. Add fried baby-corns. Mix well. Make sure all baby-corn pieces are well coated.

Chili Garlic Tofu

Chili Garlic Tofu in Marathi

Time: 25 minutes
Serves: 2 persons

Ingredients:
5 oz firm tofu
1 tbsp Corn starch
4 tsp Oil
1 tsp Garlic paste
1 tsp Ginger paste
2 tsp chili garlic Sauce
1/4 cup Green part of spring onions
1/4 cups onion, medium cubes (Separate each layer of onion and then cut)
1/4 cup bell pepper, medium cubes
1 tsp soy sauce
1/2 tsp vinegar
Salt to taste

Method:
1) Gently press the tofu to remove excessive water. It shouldn't get crumbled. Cut into 1 inch cubes. Sprinkle corn starch on tofu cubes.
2) Take a medium pan. Add 1 tbsp oil and shallow fry tofu over medium-high heat. Turn tofu cubes with a tong to brown all the sides. Remove shallow-fried tofu cubes into a plate.
3) In the same pan add a tsp of oil. Saute ginger-garlic sauce. Add soy sauce, onion and bell pepper. Sprinkle salt. Saute for a minute. Onion and bell pepper should stay crispy.
4) Mix 1 tsp corn starch and 3 to 4 tbsp water. Add it to the pan. Add chili garlic paste and vinegar. Mix well.
5) Add shallow fried tofu cubes. Mix gently. Cook for a minute, serve hot.

Tip:
1) The above recipe can be prepared as a gravy dish. In step 4, mix 1 tbsp corn starch in 1/2 cup water and add it along with chili garlic sauce. This gravy can be eaten with white rice.

Mulyache Raite Raddish raita

Mulyache Raite in Marathi

Time: 15 minutes
Makes: 2 to 3 servings

Ingredients:
1 cup grated Muli (diakon)
3/4 to 1 cup plain yogurt, whisked
1/4 tsp cumin powder (optional)
2 tbsp finely chopped cilantro
1/2 tsp green chili paste (or to taste)
1/2 tsp sugar
Salt to taste
Optional Ingredients: 1/2 tsp oil, pinch of hing, pinch of cumin seeds

Method:
1) Mix yogurt, cumin powder, salt, sugar and green chili paste in a bowl. Add couple of tbsp milk to adjust the consistency.
2) Add grated muli and cilantro. Mix well.
3) Heat 1/2 tsp oil into a tadka pan. Add cumin seeds and hing. Pour this tadka in raita. Mix well.
Serve as a side dish in your meal.

Instant Carrot Pickle

Carrot Pickle in Marathi

Time: 10 t0 15 minutes
Makes: 1 cup Pickle

Ingredients:
1 cup carrots, finely chopped (I had used 3 large carrots)
1 tbsp mustard powder
1/2 tsp Fenugreek seeds
Tempering: 2 tsp oil, 2-3 pinches of mustard seeds, 1/2 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder
Juice of 1 lemon
Salt to taste

Method:
1) Mix carrots, mustard powder, lemon juice and salt together.
2) Heat oil into a tadka pan. add fenugreek seeds and fry until their color changes to light brown. Remove them using a spoon, keep it in a small steel bowl.
3) In that same hot oil, add mustard seeds, hing, turmeric powder and red chili powder. Pour this tadka into a separate small glass bowl. Add it to the carrots after it cools down.
4) Crush the fenugreek seeds with a spoon. Add it to the carrot pickle. Mix well.
Refrigerate for 7 to 8 days.

Aloo Palak

Aloo Palak in Marathi

Time: 15 to 20 minutes
Makes: 2 to 3 servings

Ingredients:
4 cups Spinach, finely chopped
3 tbsp kasoori methi, crushed
1 medium potato, peeled and cubed
1/2 cup onion, finely chopped
2-3 garlic cloves, finely chopped
2 tbsp oil
2 pinches cumin seeds, 1/4 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp green chili paste
Salt to taste

Method:
1) Take a microwave safe glass bowl. Add potato cubes in it. Add sufficient water to cover the potato cubes. Microwave for 8 to 10 minutes or till potato cubes are done. Drain the water and keep the potato cubes aside.
2) Heat Oil in a kadai. Add cumin seeds, hing, turmeric powder, garlic and green chili paste. Saute for 10 seconds. Then add onion, cook till translucent.
3) Add spinach and kasoori methi. Sprinkle 1/2 tsp salt. Saute over medium-high heat until moisture content in the spinach evaporates (for 5-7 minutes)
4) Turn the heat to medium. Add potatoes and mix well. Check the salt and add little more if needed. Cover and cook for few minutes.
Serve hot with Chapati

Tips:
1) After introducing spinach to kadai, sprinkle salt to retain the green color. Also, do not cover the pan while cooking spinach. Steam cooking affect the color of spinach.
2) Hint of kasoori Methi adds nice flavor to the sabzi. In-case, you don't like kasoori methi or you ran out of it, then its okay to skip it.