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.

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.

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.

Instant Cucumber Pickle

Cucumber Pickle in Marathi

Time: 10 minutes
Makes: 3 to 4 servings

Ingredients:
3/4 cup finely chopped cucumber (peeled)
2 tbsp Mustard powder (black or red mustard)
1/4 tsp hing
2 tsp water
Salt to taste
1 tsp lemon juice
Tempering: 1 tsp oil, 2 pinches of mustard seeds, 1/4 tsp Hing, 1/4 tsp turmeric powder, 2 green chilies (finely chopped)

Method:
1) Take the chopped cucumber into a bowl. Add 1/2 tsp salt and 1/4 tsp hing, mix with a spoon. Keep it aside for 20 minutes.
2) After 20 minutes, gently squeeze out water from cucumber. Take this water into a blender. Add mustard powder and blend well. If you find the mixture is very thick then add a tsp of water. After blending for a couple of minutes, the mixture will become whitish. Add it to the cucumber.
3) Heat oil into a tadka pan. Add mustard seeds, hing, turmeric powder and green chilies. Pour this tempering into a separate glass/ steel bowl. Let it cool down before adding to the cucumber.
4) Add lemon juice and tadka to the cucumber. Mix well.
Cucumber instant pickle can be enjoyed with chapati and also as a side dish in the meal. Refrigerate upto 3 to 4 days.

Tips:
1) Since this pickle stay good for 3 to 4 days, make it in a small quantity.
2) Cucumber oozes out water once salt is added to it. If you use extra water to blend the mustard powder the pickle will become much watery. To avoid that, use the oozed out water to blend mustard powder.

Baked Croutons

Croutons in Marathi

Makes: 4 to 5 servings
Time: 20 minutes

Ingredients:
4 bread slices
2 tbsp Olive Oil
2-3 pinches of salt
1/2 tsp of Garlic powder (Optional)
1/2 tsp Italian Herbs blend (Dried)

Method:
1) Brush little olive oil on each bread slice. Cut each bread slice into 12 small pieces. If you want little bigger sized croutons, then make 9 equal pieces.
2) Preheat oven at 300 F (150 C) for 7 minutes.
3) Spread bread pieces on a baking sheet. Make a single layer, sprinkle Italian Herbs, little salt and garlic powder. Pop in the oven for 15 minutes (until they become light brown and crispy). If croutons are not browning evenly on all sides, turn over after 10 minutes. Cool them on baking sheet.
Croutons can be added in Salads to give little crisp. They are great accompaniment to the soup.

Tips:
1) Croutons can be prepared in the pan. Follow the first step from the above method. Sprinkle spices and salt. Then heat a wide skillet over low heat. Saute bread pieces until crispy and golden brown. Turn them over occasionally.
2) Butter can be used instead of olive oil. (If using salted butter, limit the amount of salt)
3) If you don't have garlic powder and Italian herbs like oregano, rosemary, etc that's okay. Plain croutons taste good too.
4) You can sprinkle some red chili flakes alongwith other spices.

Bhindi Raita

Bhindi Raita in Marathi

Time: 5-7 minutes
Makes: 2 servings

Ingredients:
Okra 10 no. medium
2 green chilies
Yogurt 1/4 to 1/2 cup
Salt to taste
1 tsp oil
pinch of asafoetida (hing)
1/4 tsp cumin seeds
2 tbsp cilantro, finely chopped

Method:
1) Cut off the ends of Okra. Cut the okra into medium pieces.
2) Pressure cook okra and green chilies together upto two whistles.
3) Once the steam has released, get the okra out and crush with fingers. Add salt.
4) Take a small tadka pan. Heat oil in it. Add cumin and hing. Pour this tadka over crushed okra. Mix with spoon.
5) Once mixture is cooled down. Add yogurt and cilantro. Mix and serve as side dish in your meal.

Tips:
1) Do not add yogurt while okra mixture is hot. Heat separates the yogurt into tiny particles.

Baingan Bhurta in Yogurt

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

Banana Raita

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.

Cucumber Raita

Cucumber Raita in Marathi

Serves: 2 to 3 persons
Time: 10 minutes

Ingredients:
1 cup finely chopped cucumber (Peeled)
3/4 cup plain yogurt, well beaten
1 green chili, finely chopped
1/4 cup cilantro, finely chopped
1 tsp ghee
2 pinches cumin seeds
salt to taste

Method:
1) Mix cucumber and yogurt. Crush green chili with little salt. Add it to cucumber-yogurt mixture and mix.
2) Heat ghee in a tadka pan. Add cumin and wait till it crackles. Add this to cucumber raita.
3) Add cilantro and some salt if needed. Mix nicely. Serve as a side dish.

Tips:
1) To make raita more spicy, add little more green chili.
2) Do not add all yogurt at once. Add little and mix. Once you get perfect consistency, stop adding more. OR if you like yogurt-y taste, add more than given amount.
3) Some roasted crushed peanuts can add some crunch to the raita.

Apple Pomegranate Raita

Apple Pomegranate Raita in Marathi

Time: 10 to 15 minutes
Serves: 4 to 6 persons

Ingredients:
1 cup Pomegranate kernels
1 cup finely chopped Red Apple
1/2 cup Yogurt
1 tbsp milk
1 Green chili, finely chopped
1 tsp Sugar
1 tbsp Cilantro, finely chopped
Salt to taste

Method:
1) Whisk the yogurt, add 1 tbsp milk. Then finely chop red Apple and add immediately to the yogurt.
2) Now add pomegranate kernels, green chili, cilantro, sugar and salt. Mix nicely. Chill for an hour. Serve as a side dish.

Tip:
1) Do not chop Apple ahead of time, it will turn brown. First whisk the yogurt, then chop the Apple. Add it immediately to the yogurt. Acid in yogurt helps keep the apple from browning

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.

Butter Naan

Naan bread in Marathi

Yield: 4 to 5 medium Naan
Time: Fermentation - Approx 1 and half hour । To make Naan 10 to 15 minutes

Ingredients:
2 cups Maida (All purpose flour)
1 tsp dry yeast
1/4 cup Yogurt (Tip 1)
1/4 cup warm water
1/2 tsp Sugar
Salt to taste (approx 1/2 to 1 tsp)
2 to 3 tbsp Oil

Method:
1) In 1/4 cup warm water dissolve sugar and yeast. Cover and let it rest for 10 minutes. This mixture will become frothy within 10 to 15 minutes.
2) Take maida in a mixing bowl. Add salt, yeast water and mix nicely. Then add 1/4 cup yogurt and knead the dough. If required, use little warm water to knead the dough. Make a soft dough. Knead the dough until it becomes elastic. Use little oil while kneading. Cover the bowl with a plate and keep at a warm place for an hour to ferment.
3) After one hour, the dough will be fermented and doubled in size. Punch down the dough to remove air bubbles. Put the oven on Broil. Grease and keep ready a baking tray. Divide the dough into 4 to 5 equal balls. Sprinkle little dry flour on a flat surface and roll the dough ball into 1/4 inch thick naan. You can give any shape. But generally naan has uneven triangular shape or oval shape. Put the rolled naan on baking tray. Two naans would easily fit on the baking tray.
4) Put the tray on the top rack of the oven. Cook one side for one and half minute. If required, bake for 30 seconds more. Once you see brown spots on one side, remove the tray out and flip the side. Cook the other side for a minute.
Butter and Sesame Naan
Remove baked naan from the oven. Rub a teaspoon of butter on each naan and sprinkle roasted sesame seeds for garnishing. You can also sprinkle some chopped coriander. Serve hot.
Garlic Naan
Before baking the naan, keep ready a mixture of 2 tbsp butter and 3 garlic cloves (minced). Once naan is baked, rub 1 or 2 tsp garlic butter on the naan and serve hot.

Serve Naan with delicious North Indian curry dishes.

Note:
1) Do not use cold yogurt. It should be at room temperature. Cold yogurt slows down fermentation process. In winter season, use some hot water while kneading the dough.

Homemade Garlic Bread

Garlic Bread in Marathi

Serves: 10 pieces
Time: 15 minutes

Ingredients:
1 ft french bread loaf
Kosher salt / normal salt to taste
2 to 3 pinches of dry herbs (I used Rosemary and Oregano)
Butter spread:
4 tbsp Butter
1 tbsp Olive oil
5 cloves of garlic, minced

Method:
1) Preheat the oven at 400 F.
2) Cut the bread loaf horizontally into two halves.
3) To make garlic butter spread, melt butter in the microwave for 10 to 15 seconds. Do not let it boil. It won't taste good. Then add olive oil and minced garlic to the melted butter and mix nicely.
If you don't have microwave, use the stove-top. Heat a small saucepan, add olive oil and make it warm. Turn off the heat. Add butter and minced garlic and mix well.
4) Spread the garlic butter on the inside (white) area of cut bread and also on the two vertical sides. Crush the herbs and sprinkle all over it. Bake for 5 to 8 minutes or until the edges get lightly brown. Sprinkle salt to taste.
Take a cutting board. Put the baked bread, buttered side down and slice it with a sharp knife. Serve hot with tomato pasta sauce.

Tips:
1) You can slice the bread into strips before applying the spread. However, you will need to make extra garlic butter spread to apply on the two vertical sides of each slice. Also, it will taste too much buttery.

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.