Maharashtrian Drumstick Amati

Drumsticks Amati (Dal) in Marathi

Ingredients:
1/2 cup Toor Dal
7 to 8 Drumstick pieces (4 inch length)
For Seasoning: 1 tbsp Oil, 1/4 tsp Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder
5 to 6 Curry Leaves (Know more: Health Benefits of Curry Leaves)
4 to 5 Green Chilies, Sliced lengthwise
1/4 cup grated Coconut
1/4 cup Cilantro, finely chopped
1 to 1 1/2 tsp Goda Masala
1 tsp Jaggery
3 to 4 Kokum
Salt to taste

Method:
1) Wash and pressure cook Toor Dal for 6 to 7 whistles. Then Pressure cook drumsticks for 2 to 3 whistles. Add little salt to drumsticks while pressure cooking. Do not pressure-cook Toor Dal and Drumsticks together. Drumsticks need lesser time to cook. If Drumsticks for 6 to 7 whistles, they will become mushy.
2) Mash cooked Toor Dal, Heat a pan, add Oil and let it heat. Then add Mustard seeds, Cumin Seeds, Asafoetida, Turmeric, curry leaves and Coconut. Saute for few seconds. Add Cilantro and saute for more 15 seconds. Add mashed Toor dal in this seasoning and stir. Also add water to adjust consistency.
3) Once Amati starts boiling, add cooked Drumsticks. Stir and add Goda Masala, Kokum and salt. Let it boil over medium heat for 5 minutes. After 5 minutes, add Jaggery and boil for 2 more minutes. Turn off heat, cover pan with lid for 2-3 minutes to mingle all the flavors.
Serve Amati with white rice. Drizzle little ghee to enhance the flavor.

Labels:
Drumstick Dal, Shevaga amati

Veg Paneer Makhanwala

Veg Paneer Makhanwala in Marathi

serves: 3 persons

Ingredients:
½ cup Paneer Pieces
¼ cup Green beans (1/2 inch pcs)
¼ cup Carrot, small cubes
¼ cup potato, peeled and cubed
¼ cup Cauliflower pieces
½ cup onion cubes
3 tbsp Green peas
1 cup Tomato cubes (peeled)
1 Tbsp Tomato Paste
½ tbsp Cumin seeds
½ tbsp Red Chili Powder
½ tsp Garam masala
1 bay leaf
1½ tbsp Milk
1½ tbsp Butter
2 tbsp Ghee
Salt to taste

Method:
1) Heat 2 cup water in a saucepan. Add Green beans, Carrot, Potato, peas and cauliflower. Put a Bay leaf in the water to give nice flavor to vegetables. Stir and let the vegetables cook until tender. Reserve remained water for further use. Remove the bay leaf.
2) Blanch two tomatoes, remove skin and make small pieces of tomatoes.
3) Heat a nonstick pan, add Ghee and let it melt. Add Cumin seeds and onion, saute until onion becomes translucent. Add Garam Masala and give a nice stir.
4) Then add blanched Tomato pieces. Let it cook until the mixture leaves butter.
5) Add cooked vegetables, reserved water, tomato paste, salt and Chili Powder. Stir nicely.
6) Turn heat on medium low. Add Milk, butter, Paneer pieces and mix very gently. Cover pan with lid and let it cook for 5 minutes.
Serve hot with Chapatti, Naan, or Roti.

Labels:
Paneer Makhanwala, paneer Makhanvala recipe, North Indian Recipe, Punjabi curry

Black Peas Curry

Kalya Vatanyachi Amti in Marathi

Ingredients:
1 cup dried Black peas (Kala Vatana)
Onion-Coconut Paste: 1/4 cup fresh coconut, (scraped), 1/2 cup Onion, sliced lengthwise, 1 tbsp Oil
For Tempering
2 tbsp Oil, 1/4 tsp Mustard seeds, 1/2 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder, 1 tsp Red chili Powder, 4 Curry leaves
1/2 cup Onion, finely chopped
1 tsp Coriander Powder
1 tsp Cumin Powder
3 Kokum
1 tsp Jaggery
1 tbsp Goda Masala
salt to taste

Method:
1) Soak dry Vatana in warm water for 8 to 10 hours. They get swollen after 8 hours. Drain and remove water completely. Transfer drained Peas to a clean cotton cloth place in the center. Hold all the edges together, twist and tie tightly. Place it to warm place for atleast 10 to 12 hours for sprouting.
2) Heat a nonstick pan. Add 1 tbsp Oil. Add Onion (thinly sliced), saute till translucent. Add scraped Coconut (Note). saute for a minute and turn off heat. Let this mixture cool down and grind to fine paste.
3) In a small pressure cooker (Note), heat 2 tbsp oil. temper with Mustard Seeds, Cumin Seeds, Asafoetida powder, Turmeric Powder, red chili powder and Curry leaves. Now add sprouted black Peas and saute for a minute. Add cumin and coriander powder, add enough water to pressure cook (approx 1 to 1 1/2 cup). Add salt to taste, Goda Masala, and Kokum. Give a nice stir and close pressure cooker with lid. Pressure cook peas curry to 5-7 whistles or till peas get cooked nice and tender.
4) Let the pressure cooker cools down. Open the lid. Turn the heat on. Once the curry starts boiling, add coconut-onion paste, little jaggery. Stir nicely. Also add little water, if needed, to adjust the consistency. Taste the curry and add salt or chili powder to your taste.
Serve Black peas curry with steamy white rice.

Note:
1) If you are using grated 'dry' coconut, saute coconut first in Oil till brown and then saute Onion.
2) Some people don't like to pressure cook curry, after tempering and adding spices. In that case, pressure cook only soaked peas with little salt and water until soft and tender. And then in a deep pan proceed with tempering (step 3), add cooked Peas, coconut-onion paste and other dry ingredients. Boil for few minutes to get nice aromatic flavor.

Labels:
Kala Vatana Amati, Vatanyachi Amti, Maharashtrian Amti, Kalya vatanyache sambhar

Konkani Solkadhi

Solkadhi in Marathi


Ingredients:
7 to 8 Kokum
1 cup Coconut Milk
1 Green Chili, Finely chopped
1 or 2 Garlic Cloves, finely chopped
2 tbsp Cilantro, finely chopped
1/2 tsp Cumin Powder
Salt to taste
1/2 tsp Ghee
1/2 tsp Cumin seeds

Method:
1) Soak Kokum into 1/2 cup Hot water for 30 to 45 minutes. Squeese and strain.
2) Take Cilantro and 1/4 tsp Salt in a bowl and crush by fingers nicely. Take green chili and little salt, crush it by using spoon.
3) Chop Garlic finely.
4) Crush Cumin seeds coarsely.
Without Temering
In a bowl, add Coconut milk, Kokum water, crushed Cilantro and Chili, choppd Garlic and crushed cumin seeds. Add little salt if needed. Mix nicely.
With Tempering
In a bowl, add Coconut milk, Kokum water, crushed Cilantro and Chili, choppd Garlic. Add little salt if needed. Stir nicely. Heat a small saucepan, add Ghee. Once Ghee becomes hot add crushed cumin seeds and pour this tempering in Coconut milk mixture. stir nicely.
Solkadhi is generally served cold, but it can be serve lukewarm. While serving, sprinkle little Cumin powder. Do not mix Cumin Powder before serving, It will make the color little dull.

Note:
1) Add 1/4 cup Sour buttermilk to enhance the taste.

Dal Makhani

Dal Makhani in Marathi

Servings: 3 to 4


Ingredients:
1/2 cup Whole Urad (Black)
1/4 cup Rajma (Red Beans)
3 tbsp Ginger Garlic Paste
2 + 2 tbsp Butter
1 tsp Cumin seeds
1/2 tsp Turmeric Powder
Puree of 2 medium Tomato
1 tsp Garam Masala Powder OR Whole Garam Masala (2 cloves, 2 Cardamom, 1 bay leaf, 1 stick of Cinnamon)
1/2 cup Onion, finely chopped
2 tsp Red Chili powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Amchoor Powder
1/2 tsp Kasoori Methi
1/2 cup Milk
salt to taste

Method:
1) Wash and soak Urad and Rajma beans in water for 6 to 8 hours. In a pressure cooker add soaked beans and twice amount of water than soaked beans. Pressure cook to 4 whistles.
2) Take a deep saucepan. Put two tomatoes in it and fill the saucepan with water enough to cover tomatoes. bring it to boil. Boil for 2 minutes. You will see the skin of tomatoes have been cracked. Turn off heat. Remove tomatoes from the water. Let it cool down. Peel off the skin and remove seeds. puree this pulp of tomato by adding little water.
3) Heat a deep saucepan over medium heat.. Add butter and let it melt. Then add cumin Seeds, Turmeric Powder. [If you are adding 'whole garam masala' then add it now. stir for few minutes.]
4) Add Ginger-Garlic Paste, Red Chili Powder and saute until light brown in color. Add finely chopped Onion and saute until translucent. Now add Tomato puree and let it cook over medium low heat for 5 to 7 minutes, stirring occasionally. Cover with lid.
5) Add Coriander-Cumin Powder and stir well. Add Cooked Dal and mash a little. Pour a cup of water if needed. Boil over medium low heat.
6) If you have not added 'Whole Garam Masala, add Garam Masala powder, Kasoori Methi, salt to taste and Amchoor Powder. Add enough water to adjust the consistency, cover with lid and cook for 20 to 25 minutes over medium low heat. Stirring Occassionally.
7) Add 2 tbsp Butter and cook for more 10 miutes. After 10 minutes, add 1/2 cup milk and stir nicely. Cook over very low flame for 5 minutes.
Serve hot with Roti, Naan Bread or White Rice.

Note:
1) Use Heavy cream instead of Milk for more creamy texture.

Labels:
Dal Makhani, Makkhan Dal, punabi dal

Methi Amati - Fenugreek Dal

Methichi Amati in Marathi

Serves: 3 persons


Ingredients:
1 to 1 1/2 cup finely chopped Fenugreek leaves
1/2 cup cooked Toordal
Seasoning:
1 tbsp Oil, 1/8 tsp Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida powder, 1/4 tsp Turmeric Powder
1/2 tsp Red Chili Powder OR 2-3 green Chilies, chopped
4-5 Curry Leaves
1 tsp Goda Masala
2-3 Kokum
1 tsp Jaggery
Salt to taste

Method:
1) Heat 1 tbsp Oil in a saucepan. Temper with Mustard Seeds, Cumin seeds, Asafoetida Powder, Turmeric Powder. Add Red Chili Powder or Green chilies, curry leaves. Saute for few seconds.
2) Add finely chopped Fenugreek Leaves. Turn heat on medium. Let methi cook uncovered for approx 2-3 minutes. Now add cooked Dal. Add water according the consistency you want. Mix well over medium high heat.
3) Add Goda Masala, Kokum and bring Amati to boil. Add Salt to taste and Jaggery. Boil for approx 2-3 minutes.
Serve Methichi Amati with hot Rice with little Ghee.

Notes:
1) you can use Tamarind Pulp or Lemon Juice for sourness instead of Kokum.
2) Use any favorite masala if you don't have Goda Masala

Labels:
Methi Amti, Fenugreek Dal, Methi dal

Paneer Kofta Curry

Paneer Kofta Curry in Marathi


Ingredients:
:::: Kofta ::::
Click here for Kofta Ingredients
:::: Curry ::::
¾ cup Onion Paste (Step 1)
½ cup Tomato Puree (Step 2)
1 tbsp Ginger-Garlic Paste
½ tsp Garam Masala
¼ tsp Turmeric Powder
½ tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Cumin powder
¼ cup Milk (whole Milk)
1 tbsp Oil
7-8 small Paneer pieces
Salt to taste
Garnishing:
1 tbsp Cilantro, finely chopped
3-4 Black Grapes, cut into half

Method:
First we are going to make Curry followed by Koftas. If we keep ready Koftas, they could get mushy.
::::Curry::::
1) Peel 2 medium Onions and pressure cook to 2-3 whistles. Grind to fine paste. We need ¾ cup Onion paste.
2) Pressure cook 2 big and juicy Tomatoes. Peel tomatoes, remove seeds and make purée.
3) Heat a wok or nonstick medium sized pan. Add oil and wait until oil is hot. Add Ginger Garlic paste and sauté about few seconds. Then add Turmeric Powder, Red Chili Powder and stir well. Add Onion paste. Lower the heat and simmer for 5 minutes.
4) After 5 minutes, add tomato puree and mix well. Add Coriander Powder, salt and give a nice stir. Lower the heat, cover pan and cook for few minutes. Add Garam Masala and mix. Again cover and cook.
5) Gravy is overall ready. Once Koftas are prepared, add milk to the gravy and simmer for 5 minutes on lower heat.

::::Koftas::::
Click here for Kofta Recipe

Simmer Curry on low heat, add milk and whisk gently. Cover the pan and cook for 5 minutes. After 5 minutes, add Paneer pieces.

Place Koftas in serving plate and pour required amount of hot gravy over Koftas. Garnish with Cilantro and Grapes. Serve hot with Naan, Roti or Chapatti.

Labels:
Paneer Kofta Curry, Kofta Recipes, Paneer Recipes, North Indian Recipes

कोफ्ता - Kofta

Kofta in English


साहित्य:
१ कप शिजवून किसलेला बटाटा (साधारण २ मध्यम)
१ टेस्पून कॉर्न फ्लोअर
१/४ ते १/२ कप किसलेले पनीर
२ टेस्पून बारीक चिरलेला कांदा
१० ते १२ मनुके/बेदाणे
१ टेस्पून काजूचे तुकडे
१ हिरवी मिरची
१ टिस्पून बटर
तळण्यासाठी तेल
मिठ
कोफ्ता करीच्या रेसिपीसाठी इथे क्लिक करा

कृती:
१) एका लहान कढई मध्यम आचेवर तापवून १ टिस्पून बटर घालावे.त्यात २ टेस्पून चिरलेला कांदा घालून तो ब्राऊन होईस्तोवर परतावा. नंतर त्यात बारीक चिरलेली हिरवी मिरची, काजूचे तुकडे, मनुके घालून १ मिनीट परतावे. शेवटी पनीर आणि मिठ घालून थोडावेळ परतावे आणि हे मिश्रण एका छोट्या वाडग्यात काढावे. थोडे कोमट होवू द्यावे.
२) शिजवून किसलेले बटाटे, १ टेस्पून कॉर्न फ्लोअर आणि थोडे मिठ एकत्र करून निट मळून झाकून ठेवावे.
३) बटाट्याच्या मिश्रणाचे साधारण १० गोळे करावे (१ इंच). प्लास्टिकच्या पिशवीला तेल लावून या मिश्रणाची पुरी लाटावी किंवा हातानेच मोदकासाठी करतो तशी पारी करावी. त्यात आवश्यक तेवढे पनीरचे मिश्रण मध्यभागी ठेवून पुरी सर्व बाजूनी बंद करावी. आणि हे कोफ्ते मध्यम आचेवर गोल्डन रंगावर तळून काढावे.

Labels:
Kofta balls, Paneer Stuffed Potato Balls, Golden brown fried Indian Paneer

Garlic Dal

Garlic Dal in Marathi


Ingredients:
1/2 cup Toor Dal
2-3 Garlic Cloves, finely chopped
3 tbsp Cilantro, finely chopped
2 Green chilies, Cut each into 2 pieces
3-4 Curry leaves
For Tempering: 1 tsp Oil, 1/8 tsp Mustard Seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida Powder, 1/4 tsp Turmeric Powder
2 tsp Lemon juice
Salt to taste

Method:
1) Wash Toor dal with water. Add 1½ cup water and Pressure cook Toor dal to 5-6 whistles or till soft and tender. Whisk and make dal very smooth.
2) Heat a wok or any saucepan on medium heat. Add oil and let it become hot. Add Mustard seeds, let it splutter. Immediately add cumin seeds, Asafoetida Powder, Turmeric powder, and Curry leaves. Give a nice stir; add chopped Garlic Cloves and chilies, sauté for 10-15 seconds. Then add chopped Cilantro and stir for 5 seconds, add Cooked and whisked dal. Stir nicely.
3) Add salt to taste. Also add water if needed. Bring it to boil. Add lemon Juice.

Serve with white rice. To enhance flavor, add 1 tsp Ghee over Rice.

Labels:
Maharashtrian Dal, Varan, Dal, Dhal, Indian tadka dal

Tomato Sabzi

Tomato bhaji (Curry)

Ingredients:
2 medium Tomatoes, finely chopped
½ cup chopped Onion
1 tbsp Oil
For Tempering: ¼ tsp Cumin seeds, pinch of Asafoetida, 1/8 tsp Turmeric Powder, 2-3 Curry leaves
2-3 Green Chilies, finely chopped
½ tsp Ginger paste
1 tsp Jaggery
Salt to taste
1 tbsp Cilantro, for garnishing




Method:
1) Heat a wok; add oil. Let oil become hot. Then temper with Cumin seeds, Asafoetida, Turmeric, curry leaves and green chilies. Add Ginger paste and sauté for few seconds. Then put chopped Onion and sauté. Let it cook until translucent. Add little salt while sautéing Onion.
2) Once onion is cooked, add chopped Tomatoes and stir well. On medium heat, let the tomato cook.
3) Add Jaggery once Tomato is half done. Mix nicely and let it cook for a while. Add salt if required. Garnish with Cilantro
Serve Tomato curry with hot Chapatis.

Labels:
Tomato Curry, Indian Tomato Curry, Tomatochi bhaji, Sweet and sour tomato curry.

Chinese stir fried vegetables with Rice

Chinese stir fried vegetables with Rice

Serves: 2 persons

Ingredients:
::::Rice::::
¾ cup Basmati Rice
1½ to 2 cup water
Salt to taste
1 tsp Oil
::::Vegetables::::
1½ to 1 ¾ cup mix vegetables (Carrot, Onion, Bell Pepper, Baby Corn, Cauliflower etc.)
I had used following vegetables:
½ cup Bell Pepper, sliced Lengthwise
¼ cup Baby Corn (1/2 inch pieces)
¼ cup Cauliflower (small florets)
¼ cup Carrots, thinly sliced (1 inch pieces)
6 to 7 thin slices of Potato (peeled)
¼ cup Onion, sliced lengthwise
--
1 ½ tbsp Soy sauce
2 tsp Vinegar
1 tbsp Cornstarch / Corn Flour
1 tsp Chili Sauce
1 tsp Ginger Paste
½ tsp Garlic Paste
2 dried red Chilies
1 tsp Oil
Sugar, Salt and Pepper to taste


Method:
1) Wash Rice with water and drain. Keep aside for half an hour. Then take a deep pan to cook rice. Add washed rice and water. Put in Oil and salt to taste. Give a stir and let the rice cook on medium heat. Do not cover with lid. Otherwise, rice could become sticky.
2) In a saucepan, boil 2 cups of water. Add Baby corn, Carrot, Cauliflower and potato slices and parboil these vegetables. Once vegetables are half cooked, drain the remaining water and reserve ½ to ¾ cup water for later use.
3) Heat a wok or any nonstick saucepan. Add oil and let it become hot. Then add Ginger-Garlic paste. Put in Red chilies and sauté for few seconds. Add onion and sauté for around 40 seconds. Do not cook Onion completely.
4) Then add Bell pepper fry for a minute. Add half-cooked vegetables and mix well. Also add Soy Sauce, Vinegar and Chili Sauce, give a nice stir.
5) Mix the reserved water and Corn flour together, and add it to fried vegetables. This will help to form nice thick gravy to stir fried vegetables. Then add salt, sugar and pepper to taste. Mix well
Serve hot with Basmati Rice. In addition, serve Sichuan Sauce along with Stir-fried Vegetables

Note:
1) If you are a fan of Tofu, add some while cooking.

Labels:
stir fry vegetables, Chinese stir fry vegetables, stir fried vegetables

Peanuts Curry

Peanuts Curry

Ingredients:
¾ cup Peanuts
1 tsp Ghee
½ tsp Cumin seeds
4 tbsp Peanuts Powder
½ cup Water
2 Kokum
2 to 3 Green Chilies
1 tsp Jaggery
Salt to taste




Method:
1) Soak peanuts in water for 5-6 hours. Pressure cook to 3 whistles or until tender.
2) Peanuts powder – roast ½ cup peanuts. Peel and grind coarsely.
3) Put 4 tbsp Peanuts powder and ½ cup water in a grinder. Grind for 30 seconds. This mixture gives nice thick gravy.
4) Heat 1 tsp Ghee, add Cumin seeds and chopped green chilies. Sauté for 5 seconds. Add Peanuts powder mixture. Add little water if needed. Add Kokum, salt and Jaggery. Bring it to boil. Then put cooked Peanuts and boil for couple of minutes on medium heat.

Labels:
Peanuts curry, Shengdana usal, upavas usal

Amsool saar

Amsool saar

Servings : approx. 2 cups

Ingredients:
5-6 Amsool
2 tsp Jaggery
1 tsp pure ghee
¼ tsp Cumin Seeds
Pinch of Asafoetida powder
1 green chili, finely chopped
1 tbsp finely chopped Cilantro
2 cups water
Salt to taste


Method:
1) Soak 5-6 Amsool in half-cup water for 1 hour. After one hour, squeeze all Amsool in the water and reserve the squeezed Amsool to make Amsool Chutney.
2) Heat a saucepan. Add ½-cup Amsool flavored water and 1½ to 2 cup more water in that saucepan.
3) Take another small saucepan. Heat 1 tsp Ghee in it. Temper ghee with Cumin seeds, Asafoetida powder, and chopped green chili. Put this Tadka in Amsool water. Add salt to taste and 2 tsp Jaggery. Heat the amsool water. Garnish with chopped cilantro and serve hot as soup.

Labels:
Kokum Saar, Amsool Sar, Kokum, Kokum Curry, Kokum Kadhi, Kokum Recipe, Maharashtrian Recipe

Chana Pithale

Pithale (Chickpea Flour Curry) in Marathi

Pithale - is a popular and one of the basic items in maharashtrian cuisine. It is simple delicious and forms a quick meal with rice or bhakari.

Ingredients:
1/2 cup chickpeas Flour
1 medium Onion
3-4 Garlic Flakes (Optional)
For Tempering: 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, pinch of Asafoetida powder, 1 tsp Turmeric Powder, 3-4 curry leaves
2-3 chopped green chilies (Indian)
3 dried Kokum or 1 teaspoon tamarind pulp
2-3 tbsp vegetable oil
Salt to taste
Chopped cilantro for garnishing

Method:
1) Add water in chickpea flour and make medium thick batter of uniform consistency. Remove all the lumps.
2) Heat 2-3 tbsp oil in a wok. Add mustard seeds, cumin seeds, Asafoetida powder, Turmeric, Curry leaves, green chilies. Fry for few seconds. If you are using garlic then add the same. Add chopped onion. Add 1/2 tsp salt and fry onion until it become golden brown.
3) Once the onion is done, add chickpeas batter and start whisking, add little water. The heat could create lumps in the batter, so it’s better to whisk immediately by adding enough water.
4) Keep the heat on medium. Add kokam / tamarind and salt if needed. And bring to boil for around 4-5 minutes. Give a nice stir. Garnish with Cilantro.

Serve hot with Rice or bhakari (Maharashtrian Flat bread)

Labels:
Maharashtrian Pithle, Pithle Recipe, Pithala Recipe, Pithla Recipe

Kadhi Gole

Kadhi Gole

Ingredients:
For Dumplings:
1/2 cup Chana Dal
1 tbsp Ginger-Garlic Paste
1 tbsp Green Chili Paste
1/2 tsp Asafoetida Powder
1 tsp Turmeric Powder
1 tsp Cumin Seeds Powder
Salt to taste
For Kadhi:
2 cup Sour Yogurt
2 tbsp Chickpea Flour
For Tempering: 2 tsp Oil / Ghee, 1tsp Mustard seeds, 1tsp Cumin Seeds, 1/2 tsp Asafoetida Powder, 1 tsp Turmeric Powder, 5-6 Curry leaves.
1/2 tsp Ginger Paste
2 Garlic Flakes (Optional)
2 Green Chilies (Indian)
1/4 cup Chopped Cilantro
1/2 tbsp Sugar
Salt to taste



Method:
Method 1
1) How to make Chana Dal Dumplings
Soak Chana Dal in Luke warm water for 3-4 hours. Drain and grind Chana dal, Ginger-garlic paste, green chili paste, asafoetida powder, turmeric, Cumin Powder, and salt into a grinder. While grinding DONT add water.(Otherwise we wont be able to make balls out of this mixture). Make tight balls of this mixture.
2) For kadhi we need buttermilk. To make buttermilk, first whisk yogurt, add 2-3 cups water. Whisk again. Mix 2 tbsp chickpea flour to this buttermilk. Remove all the lumps.
3) Heat 2-3 tbsp oil or ghee in a wok. Add mustard seeds, Cumin seeds, Asafoetida powder, Turmeric Powder, Curry leaves, Ginger paste, Garlic Flakes (Optional) and chopped green chilies. Fry for few seconds. Then add Buttermilk. Turn the heat on medium. Add salt and sugar and start stirring. keep stirring until kadhi boils.
4) Once kadhi starts boiling Drop one chana dal dumpling in it. Make sure that it stays firm and not brake into the kadhi. Then add all the dumplings one bye one. Boil Kadhi for 4-5 minutes after last dumpling added. It will help to cook the dumplings. Serve hot with rice.


If u find the above method little bit difficult, then there is another method to prepare kadhi gole. In this method prepare kadhi as well as dumplings as per the above method.
In the above method we added dumplings directly into the kadhi. Instead of doing that, Boil 2-3 litre water in a wok or any deep skillet. Put dumplings in it and boil for 5 minutes after last dumpling added. After 5 minutes drain all the water and gently add the dumplings into kadhi. Boil kadhi for 1-2 minutes.

Labels:
Kadhi Gole, Kadhi Gola Recipe, Golyachi Kadhi, Gola Kadhi, Maharashtrian Recipe

Palakachi Patal Bhaji

Palak Bhaji

Maharashtrian Style Spinach Curry

Ingredients:
1 Bunch of Fresh Spinach
1/2 cup peanuts
1/2 cup Chana Dal
2-3 tbsp broken Cashew nuts (Optional)
For Tempering: 3-4 tbsp vegetable Oil, 1 tsp Mustard Seeds, 1/2 tsp Asafoetida, 1 tsp Turmeric Powder,
1/2 tsp Fenugreek Seeds (Optional)
2 tbsp Chickpea Flour
2-3 Green Chilies
2 tbsp Tamarind Pulp
1 to 1 & half tbsp Goda Masala
2 tbsp Grated Jaggery
Salt to taste

Method:
1) Soak peanuts and chana dal in the water for 7-8 hours. After that pressure cook peanuts and chana dal to 2-3 whistles. Add 1 and half tsp salt while pressure cooking.
2) Remove the stems from spinach and rinse the leaves well under running water. Drain. Chop the spinach leaves finely.
3) Take a frying pan. Heat 3 tbsp oil. Temper with mustard seeds, asafoetida, turmeric powder, then add chopped chilies, fenugreek seeds. Fry for 5-10 seconds. Turn the heat on medium and add chopped spinach. After couple of minutes, add chickpea flour and mash together with masher. Remove all lumps. Stir fry for 2-3 minutes.
4) Once spinach gets mashed properly add pressure cooked peanuts and chana dal. If you like, add some cashew nuts. Add Goda masala, little water, tamarind pulp, Jaggery and salt to taste. Give a nice stir and bring to boil.
Usually this Curry is little thick so add water only if needed.

Note:
1) You can put 2-3 garlic flakes while tempering to give a nice flavor of garlic.

Label:
Spinach curry, Indian spinach recipe, palak bhaji, palak recipe, healthy recipe

Tomato Soup

Tomato Soup

Ingredients
½ kg tomatoes
1 tbsp Rice Flour (to make soup thick)
2 bay leaves
1 tsp cumin Seeds
½ tsp cumin powder
1 tsp red chili powder
1 tbsp ghee
Asafoetida
1 ½ tsp sugar
Salt to taste
Cilantro for garnish

Method
1) Cook Tomatoes in a pressure cooker. 3 whistles should do fine to cook tomatoes. Cool and the peel the skin off.
2) Mix rice floor in 1/2 cup of water without lumps.
3) Add rice floor mixture, chili powder, sugar and salt with tomatoes in a blender. Make tomato puree. Strain it to remove the seeds and tomato skin. Add water to make soup from the puree.
4) Add Cumin powder and bay leaves to the soup. Take the soup to the pot and boil over medium heat.
5) Heat ghee in a small pan for tempering. Add cumin seeds and Asafoetida. Once the seeds start spluttering, add it to the soup. Mix it and simmer over low heat for 2-3 minutes
6) Garnish with Cilantro and serve hot.

Note:
1) To give nice cumin flavor, add cumin seeds while cooking Tomatoes in a pressure cooker.
2) Use bay leaves only while soup is boiling, later remove them.
3) Use fresh cream while serving if you like.

English Amati

English Aamti in Marathi

Lentil Soup.

Time: 20 minutes
Serves: 4-5 Cups

Ingredients:
1 tbsp Chana dal
1 tbsp Urad Dal
1 tbsp Toor Dal
1 tbsp Moong Dal
2 Green Chilies
2-3 Garlic Flakes
1 small Carrot
1 Tomato
3-4 Kokum
For Tempering: 1 tbsp Ghee, 1 tsp cumin seeds, 1/2 tsp Asafoetida, 1tsp Turmeric Powder, 3-4 Curry leaves
Salt to taste

Method:
1) Cut carrot, tomato in small cubes. Slit Green chilies into 2 pieces. Peel and crush garlic flakes.
2) Mix all the lentils and wash under running water. Boil 5-6 cup water. Reduce the Heat to medium low then add mixed lentils, diced tomato, carrot, chopped chilies, crushed garlic flakes and kokum. Cover the pan with lid.
3) Cook lentils on medium low heat.
4) English amati should be watery, not thick. If the high heat thickens the amti, add some water to make sure amati remains thin.
5) Once all lentils are cooked properly. Heat a small pan, add Ghee and temper with cumin seeds, Asafoetida, Turmeric Powder, and curry leaves. Add salt to taste. Boil for few minutes. Serve hot with bread slice or have it like a soup.

Note:
1) If you want to make quick version of dal soup, use pressure cooker to cook dals instead of boiling them.

Labels:
Dal Soup Recipe, Amati recipe, 4 Dals Soup, Lentil Soup, Spicy Lentil Soup

Spicy Moong Curry

Moong Amati - Moong Spicy Curry

Ingredients:
½ Cup Whole Moong (Dried beans)
2 Tbsp Fresh Grated Coconut
For Tempering: 2 tsp Oil, ¼ tsp mustard seeds, ¼ tsp Cumin seeds, pinch of Asafoetida Powder, ½ tbsp Turmeric Powder, 1 tsp Red chili Powder, 3-4 curry leaves
2 Garlic cloves, crushed
1 medium onion (Optional)
1 medium Tomato
1 tsp Tamarind paste
Or 2-3 Kokum
1 Tsp Goda Masala (Maharashtrian Masala)
Salt to taste
Chopped Cilantro for garnishing



Method:
1) Soak Moong in water for 10-12 hours. After 10-12 hours, drain. Remove hard Moong beans, if any. Put soaked Moong in a cotton cloth, tie the cloth tightly and let the Moong sprout. Keep it in warm place. It will take around 8 hours to sprout.
2) Pressure cook sprouted moong. Don’t overcook.
3) In a wok, heat 2 tsp oil. Temper with Mustard seeds, Cumin seeds, Asafoetida powder, Turmeric Powder, Red Chili Powder, Curry Leaves, and Crushed Garlic cloves. Add Coconut and stir fry for 15 seconds. If you are using Onion, cut it lengthwise, add it to wok and let it cook till it becomes translucent. Add Tomato Cubes.
4) Stir fry tomato cubes for 1-2 minutes. Add cooked moong and sauté for 2 minutes. Now add 2 cup water and Tamarind paste.
5) Let Amati boil for 1-2 minute. Then add Jaggery and Goda Masala. Add salt. Let it boil on medium heat. Garnish with chopped cilantro.
Serve hot with white rice or Chapati.

Labels:
Moong Amati, Maharashtrian Amati, Moong Recipe, Green Gram Recipe, Moogachi Amati

Moong Daal Curry

Moong Daal Curry


Ingredients:
½ cup Yellow Moong Dal
1 medium Onion
1 medium Tomato
2-3 Green chilies
1 dry Red Chili
1 tbsp Madras Curry Masala or Garam Masala
1 tbsp Lemon Juice OR 1 tbsp Tamarind Pulp
For Tempering: 1 tbsp Oil, 3-4 Curry Leaves, ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Asafetida Powder, ½ tsp Turmeric Powder
Salt to taste
1 tbsp Chopped Cilantro, for garnishing.



Method:
1) Cut Onion and Tomato into cubes. Pressure-cook Moong dal with Onion-Tomato cubes to 3 whistles.
2) Once Dal is ready, mash it with masher. In a nonstick pan, heat 1 tbsp oil. Temper with Mustard Seeds, Cumin Seeds, Asafoetida Powder, Turmeric powder, Curry Leaves and both chilies (Red & Green). Pour mashed Moong Dal. Add very little water. Consistency should be medium.
3) Bring it to boil, and then add Madras Curry Masala, Lemon juice and salt to taste. Sprinkle little Cilantro for garnishing.
Serve hot with white rice. Pour spoonful pure Ghee over rice….yummm

Note:
1) If you want Garlic flavor in dal, put 2-3 crushed garlic cloves with tempering ingredients.
2) Use Lemon juice instead of using tamarind. It makes lot of difference in taste.

Labels:
Moong Dal recipe, Moog dal recipe, Moogachi Dal, South Indian Dal