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.

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.

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.

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.

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.

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.

Macaroni Upma

Macaroni Upma in Marathi

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

Ingredients:
1 cup Macaronis
1/2 cup onion, finely chopped
1 small tomato, finely chopped
1-2 green chilies, slit lengthwise
1 tsp ghee or oil
1/4 tsp cumin seeds, 2 pinches hing, 4 to 5 curry leaves
Salt to taste
finely chopped Cilantro for garnishing

Method:
1) Boil 5 to 6 cups of water into a deep pan. Add a tsp of salt. Once water starts boiling, add macaronis and cook for 8 to 10 minutes or use the packet instructions. Drain the hot water and add cold water in the macaronis. Cold water will stop the cooking process.
2) Heat ghee into a pan. Add cumin seeds, hing, curry leaves and green chilies. Saute for few seconds. Add onion and saute until well done. Add tomatoes and cook till they become mushy.
3) Add drained macaronis. Mix well. Cook for about 2 minutes. Taste a macaroni and sprinkle little salt if required. Garnish with cilantro. Serve hot.

Oats and Brown Rice Idli

Oats idli in Marathi

22 to 25 medium idlis

Ingredients:
1/2 cup urad dal
1 cup brown rice
1 cup rolled oats
salt to taste

Method:
1) Soak urad dal and brown rice separately in the water for 6 to 7 hours.
2) After 6-7 hours, drain the water and grind them separately by adding as little water as required.
3) Soak rolled oats for 10 minutes in 1/2 to 3/4 cup water. Grind it to fine paste.
4) Take a big steel or glass container. Add ground rice, ground urad dal and ground oats. Add a tsp of salt and mix well.
5) Cover and keep this container to some warm place to ferment. It will take 8 to 10 hours to ferment. (imp tip 1)
6) Once the batter is fermented well, taste a tiny bit of it. Add some salt if required.
7) Grease Idli molds with little oil. Fill them with the batter. Take the Idli cooker, add water (fill upto 2 inches) and heat it over high heat. If you are using normal pressure cooker, remove the weight before using, as we want to steam the idlis.
8) Once water starts boiling, place the Idli stand, cover with lid and steam cook for 12 to 15 minutes. Turn off the heat and let the cooker stand for 5 minutes. Scoop out by using knife of sharp edged spoon.
Serve idlis hot with Coconut chutney or spicy Sambar.


Tips:
1) In cold weather fermentation takes place very slowly. To pace up fermentation, heat oven on 200 F for 2 to 4 minutes, then turn off the oven. Put the batter covered in the oven. The warmth inside the oven helps the batter to ferment.
2) Make all the idlis and reheat in the microwave. So that all the family members can enjoy them together.
3) I have tried making idli using only oats. But they were very heavy and dint puff up. Hence using rice alongwith oats is important.

Healthy Oats dosa

Oats dosa in Marathi

20 medium dosas
Time: 2 to 3 minutes/ dosa

Ingredients:
1 cup rice
1 cup urad dal
3 cups rolled oats (quick cooking oats)
1/2 tsp fenugreek seeds
salt to taste
Oil to roast dosa

Method:
1) Soak Rice and urad dal separately in sufficient water for 5 to 6 hours. Soak fenugreek seeds along-with urad dal.
2) Soak oats just 10 minutes before grinding rice and urad dal. Soak them in 2 cups water.
3) Drain the water from rice. Grind it in a grinder. Add water little at a time to get fine paste.
4) Drain water from urad dal and grind it to fine paste. Add soaked oats to the mixer and grind it along with urad dal.
5) Mix ground rice, urad dal and oats together. Add little water to adjust the consistency. Add salt to taste. Cover and keep it to dark warm place. It should ferment within 8 to 10 hours. (See important tip regarding fermentation)
6) Once batter is fermented, take about 2 cups of batter into a separate bowl. If the batter is thick, add some water. The consistency for dosa batter should be little thin than idli batter. Likewise, take required amount of in a separate bowl and adjust the consistency by adding little water.
7) Heat a nonstick tawa. Spray some oil and carefully wipe it with a paper towel. Flame should be on medium high. Pour a medium ladelful batter at the center. swirl the spoon clockwise, in circular motion. Make a thin crepe. After 30 seconds, drizzle little oil around the edges and over the dosa. When the dosa is well done at one side, flip it to the other side. Press gently with flat spatula. After flipping, there is no need to roast longer.
Serve oats dosa with sambar and coconut chutney.

Tips:
1) Use a bigger container to ferment the batter. There should be atleast 10 inch space above the level of the batter to rise.
2) In cold season, batter does not ferment well or doesn't ferment at all. If you have oven at home, preheat it at 200 F for 3 to 4 minutes. Then switch off the oven. Put the covered container inside and close the door. If you are going to put the container in the oven, use steel or glass container.
3) The batter will stay fresh for 5 days in refrigerator.

Makhani Gravy

Makhani gravy in Marathi

Time: 20 to 25 minutes

Ingredients:
5 big tomatoes, riped and juicy
1 tsp garam masala
1 tbsp ginger garlic paste
1 tsp red chili powder
1 tsp kashmiri red chili powder or pinch of red food color
1 tsp coriander powder
1/2 tsp kasoori methi
1/2 tsp cumin powder
2 tsp lemon juice (Tip 2)
1/4 to 1/2 cup heavy cream
salt to taste
2 tbsp butter
1/2 tsp Sugar (optional)


Method:
1) Put the tomatoes in a big microwave safe bowl. Pour enough water to cover the tomatoes. microwave for 5 to 6 minutes. Grind them. Strain well and get a fine puree.
2) Heat butter in a pan. Add ginger garlic paste red chili powder. Saute for 10-15 seconds. Add tomato puree, coriander-cumin powder, kasoor methi, salt and lemon juice. Simmer for 10 minutes, stirring occasionally.
3) Once raw flavor of tomatoes disappears, turn off the heat. Transfer this mixture to the blender. Blend well. Add heavy cream. However, do not add all the cream at once, there is a chance of curdling the cream. Therefore, add little at a time and blend. Add cream until you get desired color and consistency.
4) Now transfer the gravy to the pan again. Keep flame on low. simmer for 5 minutes.
This gravy can be used for making paneer makhani or butter chicken.

Tips:
1)  A slight sweetness balances the flavor.
2) Incase the tomatoes are sour in taste, then reduce the amount of lemon juice. A pinch of Citric acid can be used instead of lemon juice.
3) Paste of 1/4 cup cashews can be added for thickness and rich flavors.

Kalakand

kalakand in Marathi

Time: 30 minutes
Makes: 15 medium pieces

Ingredients:
1 liter Milk
1/2 tsp Citric Acid or Juice of 1 lemon
150 gram Khova
3/4 cup Sugar (approx 150 to 175 gram)
1/2 tsp Cardamom Powder
Pistachio Slices for garnishing

Method:
1) Heat milk into a saucepan. Once milk is hot, add 2-3 pinches of citric acid and stir it from bottom. Milk will curdle. Water and milk solids will separate. (add little more citric acid if required.) Line a colander with a cheese cloth. Pour curdled milk in it. Save the paneer.
2) Wash paneer slightly under running water while its still in cheese cloth. This will help to remove sour taste and smell of lemon juice/ citric acid. Twist the edges and squeeze out all the water. No need to hang paneer.
3) Mix khova and sugar together in a nonstick pan. When sugar starts melting, mixture becomes runny. Keep stirring. After 5 minutes add paneer and cardamom powder.
4) Stir continuously. Mixture will thicken and form a lump. Take a square cake tin. Add this mixture to it and Spread evenly. Make 1 inch thick layer. Sprinkle pistachio slices. Cut into 1 inch squares once it cools down.

Tips:
1) Proportion of Khova and paneer can be altered according to your preference.
2) Make fresh paneer at home. After curdling milk, drain and squeeze out all the water. Do not hang paneer for longer. It looses its moisture if hung for longer.
3) I had used 1 tbsp readymade syrup of Saffron and cardamom. It gives nice flavor of both cardamom and saffron. Also, kalakand become pale yellow due to saffron.
4) I have made khova from ricotta cheese. 425 gram ricotta cheese makes 175 gram khova.
5) Amount of sugar can be adjusted to your taste.
6) Silver varakh can be used to garnish kalakand.

Kaju Katli

Kaju Katli in Marathi

Time: 15 to 20 minutes
Makes: 12 to 15 medium Pieces

Ingredients:
1 + 1/4 cup cashew powder
3/4 cup powdered sugar
1/2 cup milk powder
1/4 cup milk
1/4 tsp cardamom powder
Silver varakh

Method:
1) Take a glass bowl. Add 1 cup cashew powder, powdered sugar, milk powder, milk and cardamom powder. Mix well and make a lump-free mixture.
2) Microwave this mixture for 2 to 3 minutes. Give a stir after every 50 seconds. Once mixture becomes bubbly, remove it from microwave. Stir occasionally till mixture thickens.
3) Once mixture thickens add little cashew powder (only if needed) to make a pliable dough.
4) Grease a flat surface with little ghee. Roll the dough with rolling pin. Garnish with silver varakh. Cut it into diamond shape.

Tips:
1) Cashew powder should be very fine. If you get little coarse powder then sieve it through a fine mesh. Blend the coarse powder again to get fine consistency.
2) Saffron can be added to give yellowish color and flavor. Soak 2-3 pinch saffron into hot milk. Then use this milk to make the mixture in step 1
3) Milk powder can be substituted with 1/4 to 1/2 cup lightly roasted Khoya.

Masala Toast Sandwich

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

Spicy Eggplant Curry

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)

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.

mugachi usal

Mugachi usal in Marathi



Time: 20 to 25 minutes

serves: 2 to 3 persons



Ingredients:

3/4 cup dry mung beans

For tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, few curry leaves

2 big garlic cloves, crushed

1/4 cup finely chopped onion

1/4 cup fresh coconut

2-3 kokum pieces

1/2 tsp Goda masala (optional)

Salt to taste

1/2 tsp sugar or to taste



Method:

1) Soak mung beans over night in warm water. Next morning drain all the water. Pick and remove any hard bean or small stone. Take a clean cotton cloth and place the mung beans at the center. Gather all the edges and tie tightly. Put it someplace warm to sprout. It will take atleast 10 to 12 hours to sprout. And in winter this time period may lengthen. Once mung beans are sprouted, put them in cold water and drain immediately just before beginning to make sabzi. A little bit water will prevent mung beans from burning after putting them in hot pan.

2) Heat oil in the pan. Add mustard seeds, hing, turmeric, red chili powder, curry leaves. Add garlic cloves and saute until color changes to light brown. add onion, salt and cook until onion becomes translucent.

3) Add these mung beans, salt and kokum to the pan and saute well. Cover and cook over medium-high heat. Do not let the mung beans become dry. Also, do not add too much water at once. It will diminish the flavors. Occasionally, sprinkle 2-3 tbsp water to avoid drying. It will take around 15 to 20 minutes to cook the mung beans.

4) When mung beans are almost done, add fresh coconut, some salt and goda masala. Also add water to get the desired consistency. Add sugar and boil for couple of minutes.

Serve hot with Chapati.



Tips:

1) This sabzi can be prepared without onion and garlic. However, garlic and onion gives nice flavor to this sabzi.

Matki usal

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.

Malai Kofta in white gravy

Malai Kofta in Marathi

Time: approx 1 and 1/2 hour
Serves: 3 persons

Ingredients:
For Kofta Cover:
3 medium potatoes
2 tbsp Corn Flour
Salt to taste
Oil to deep fry
Stuffing:
1/2 cup grated paneer
2 pinches salt
1/2 tsp sugar
1 green chili, finely chopped
25 Raisins
2 tsp finely chopped cilantro
Gravy:
1 big White onion, cut into two halves
2 tsp butter
2 green chilies
paste of 3 big garlic cloves,
paste of 1 small piece of ginger
Whole spices: 2 bay leaves, 2-3 cloves, 3 black pepper, 1 small stick of cinnamon, 2 cardamom buds
2 tbsp cashew paste
1/2 cup Half and half (Tip 5)
Salt to taste

Method:
Kofta:
1) Boil the potatoes. Peel and mash well (tip 2). Add 2 tbsp corn flour and salt to taste. Knead well and divide into 8 equal portions.
2) Mix all the ingredients given under stuffing label. Divide this stuffing in 8 equal portions.
3) Flatten the potato mixture and make a semi thick round disc (around 2.5 inches). Put the stuffing at the center and cover nicely by joining all the edges. Make the surface smooth. Finish making koftas.
4) Deep fry koftas over medium high heat. Keep aside until we make gravy.
Gravy:
5) Boil the onion (I pressure cooked the onion upto 2 whistles.). Make a fine paste.
6) Heat butter into a pan. Add whole spices (Tip 1), green chilies and ginger-garlic paste. Saute for 15 seconds. Now add onion paste and salt. Cook over high heat. Stir continuously until color changes slightly.
7) Add cashew paste. Stir in between as cashew paste tends to stick at bottom of the pan. Add very little water to adjust the consistency. Cover the pan and cook until raw smell of cashews disappear. (for 3 to 4 minutes) (Tip)
8) Turn the heat to low. Add half and half and stir vigorously as it may curdle due to salt and onion. Once its well blended put the flame over medium. Cook for few minutes. Add koftas and serve immediately with chapati or any Indian bread.

Tips:
1) In step 7, after cashew paste is well cooked, I removed the whole spices from the gravy. After that, I blended the gravy for couple of minutes to make it smooth and silky. Then I put the gravy in the same pan and followed the recipe as given.
2) Mash the potatoes very well. There shouldn't be any lumps.
3) If you add garam masala or any other spice powder, it will change the color of gravy. Therefore, add whole spices which will give flavor to the gravy without changing its color.
4) The stuffing can be variate or few additions like cashews, pistachios may be added to your preference.
5) Half and half is a mixture of 1 portion whole milk and 1 portion heavy cream.It is available at grocery stores in refrigerator section

Kakadicha Kayras

Kakdicha Kayras in Marathi

Time: 10 to 15 minutes
Serves: 3 to 4 persons

Ingredients:
1 cup finely chopped cucumber (peeled)
1 tbsp tamarind pulp
3 to 4 tbsp grated jaggery or to taste
2 tbsp roasted peanuts powder (coarsely ground)
For tempering: 1 tbsp oil, 1/8 tsp cumin seeds, 2 pinches asafoetida, 1/8 tsp turmeric powder, 1/4 tsp red chili powder
2 tbsp finely chopped cilantro
salt to taste

Method:
1) Take tamarind pulp into a medium bowl. Add around 1/2 cup water and mix well. Add salt, jaggery and mix until dissolve. [Taste should be sweet and sour, so do not hesitate to add some more jaggery if you want to.]
2) Add chopped cucumber to tamarind water. We want runny consistency, so add some more water if required. Also, add roasted peanuts.
3) Heat oil into a tadka pan. Add cumin, hing, turmeric powder, red chili powder. Pour this tempering over kayras. Garnish with cilantro.
Cucumber kayras can be served as a side dish.