Methi Thepla

Methi Thepla in Marathi



Ingredients:
1 cup finely chopped Fenugreek Leaves
1/2 cup Wheat Flour
2 tbsp plain Yogurt
1/2 tsp Cumin seeds
1/4 tsp Carom Seeds
1 tsp Cumin Powder
1/4 tsp Turmeric Powder
1/2 tsp Red Chili Powder
2 to 3 Green Chilies, finely chopped
1 tsp Oil
salt to taste

Method:
1) In a mixing bowl, add chopped Methi leaves and 1/2 tsp salt. smash with hands for about a minute. Cover the bowl and rest aside for 15 minutes. Crumbling Methi leaves with some salt will make Methi leaves little mushy and watery. Therefore you wont need to add more water while kneading dough.
2) Add Cumin seeds, Carom Seeds, Cumin powder, Turmeric, Red CHili powder and green chilies to mashed Methi leaves. Now mix well. Add yogurt and salt to taste. Add Wheat flour spoonful at a time. Incorporate all wheat flour, knead nicely and make a dough. If the dough is little dry, add 1 tbsp Yogurt and knead. Do not add water to make the dough little moist.
Put this dough in a greased bowl and cover with damp cloth or any plate to avoid drying for about 1/2 an hour.
3) After 1/2 an hour, knead the dough well and make 4 to 5 equal balls. heat a griddle or Tawa. Roll the dough balls into thin and flat round disc. Cook each Thepla over hot Tawa. Apply some oil and roast both sides of Thepla.
Serve hot with Green Chutney or Garlic Spicy Chutney

Labels:
Methi Thepla, Fenugreek Paratha

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.

Bharwa Bhindi [stuffed Okra]

Bharli Bhendi in Marathi


Ingredients:
25 No. Baby Okra
1/2 cup Onion, sliced lenthwise
1 tbsp Cumin Powder, 1 tbsp Coriander Powder, 1 tsp Amchoor Powder
1/4 tsp Turmeric Powder, 1 tsp Red Chili Powder
salt to taste
::::To Temper::::
3 tbsp Oil
1/4 tsp Mustard Seeds, 1/2 tsp Cumin seeds, 1/4 tsp Asafoetida powder, 1/4 tsp Turmeric Powder, 4-5 Curry leaves
Chopped Cilantro for Garnishing

Method:
1) Wash and clean Okra with water. Dry with paper towel. Cut the tips off on both the sides. Slit each Okra from one side. Do not cut into two pieces while slitting.
2) In a bowl add Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, Amchoor Powder and little salt. Mix all the spices well. Stuff this mixture in each Okra, also dust okra in this mixture. Reserve remaining Spice blend for later use.
3) Heat a nonstick pan. Add 3 tbsp Oil and wait until heated. Then add Mustard seeds, Cumin seeds, Asafoetida powder, Turmeric Powder and Curry leaves. saute for 5 seconds and add sliced onion.
4) Once Onion is half done, add stuffed Okra and saute gently, without spilling stuffed masala out. Stir well and lets Oil spread evenly over each okra. Turn the heat on Low. Cover with lid and let the Okra cook. Give a nice stir after 3 to 4 minutes which will avoid burning Okra at the bottom.
5) When Okra is almost cooked, sprinkle reserved Spice blend according to your taste. Also add little salt if needed.
Serve Stuffed Okra with Chappati

Labels:
Bharwa Bhindi Masala, Bhindi Fry

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

Dalimbi Usal

Dalimbi Usal in Marathi

Serves: 2 persons



Ingredients:
3/4 cup Vaal (Field Beans)
For Tempering
1 tbsp Oil, 1/4 tsp Mustard Seeds, 1/2 tsp Cumin seeds, 1/8 tsp Asafoetida Powder, 1/2 tsp Red Chili Powder
4 Curry leaves
2 tbsp Dry coconut, grated
1 tsp Cumin seeds
1 tsp Jaggery
2 Kokum
1/4 cup Cilantro, finely chopped
2 tbsp Fresh Coconut
salt to taste

Method:
1) Soak Vaal beans in lukewarm water for 10 to 12 hours. After 10 to 12 hours, drain water. Take a clean Cotton Cloth, transfer soaked Vaal beans in this cotton cloth. Hold all the edges together. Twist the edges and tie a knot tightly. Place in warm place for sprouting for about 8 to 10 hours. Once Vaal Beans are sprouted, loose the knot. Take a container half filled with lukewarm water. Transfer Vaal in it and let it stand for 10 minutes. Very gently remove the skin. These beans are very delicate and can get break because of harsh handling. After soaking 3/4 cup dried Vaal beans, we get 1 1/4 to 1 1/2 cup Dalimbya to make Usal.
2) Take a saucepan, add grated Dry coconut and roast over medium heat until brown in color. Then roast Cumin seeds until dark brown in color. Crush both to coarse Powder.
3) Heat a saucepan, add 1 tbsp Oil and wait until hot. Add and let splutter Mustard seeds. Add Cumin, Asafoetida, Turmeric Powder and Red Chili Powder. Also add Curry leaves and Cilantro, stir for few seconds. Add peeled Vaal Seeds. Stir very gently. Add little water, Kokum, and salt to taste. cover and cook for few minutes.
4) Once Vaal beans are half done, add little Jaggery. Cover and cook for few minutes. Vaal seeds are very delicate so handle carefully.
Once Usal is done sprinkle some fresh coconut. Serve hot with Chapatti.

Labels:
Marathi usal Recipe, Valachi Usal, Dalimbi usal

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

Pumpkin Raita

Pumpkin Raita in Marathi

Serves: 2 to 3 persons


Ingredients:
2 cup Pumpkin, peeled and cubed
1/2 tsp Ghee
1/2 tsp Cumin seeds
3 green Chilies, chopped
1/4 cup Cilantro, finely chopped
1/2 to 3/4 cup Plain Yogurt
Salt and Sugar to taste

Method:
1) Pressure cook Pumpkin cubes to 2-3 whistles or until soft and tender. Mash pumpkin cubes after they cool down. mash nicely and try to remove lumps.
2) In a small saucepan, heat Ghee. Add Cumin seeds and Green chilies. saute for few seconds and pour it over mashed pumpkin. Add Salt and sugar to taste. Add Yogurt, Cilantro and mix well.

Note:
1) This Raita is great side dish in you Fasting meal. Otherwise, you can add Mustard seeds, Asafoetida, Turmeric to hot Ghee with Cuminseeds as additional seasoning.
2) Roasted Peanuts coarsed Powder taste great in this Raita.

Labels:
Pumpkin Raita, Kaddu Bhurta, Bhopla Bharit

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.

Spiced Buttermilk Mattha

Mattha in Marathi

Ingredients:
½ cup Plain Yogurt
1 cup water
1 tbsp chopped Cilantro
2 Mint leaves
¼ tsp Cumin Seeds
¼ tsp ginger, minced
Salt to taste

Method:
1) In a container, add yogurt and whisk for a minute. Make yogurt very smooth. Add water and make buttermilk.
2) Crush Cumin Seeds coarsely. Add Crushed Cumin seeds, Ginger to buttermilk.
3) In a small bowl, add chopped cilantro, mint leaves and little salt. Crush together until Cilantro and mint leaves become mushy. Add it to Buttermilk. Add little salt and mix.
Serve after any meal.

Note:
1) Add approx. ¼ tsp chili paste to give nice chili flavor.

Labels:
Spiced Buttermilk, Buttermilk recipes, Mattha recipe, how to make mattha

Masoor Usal

Masoor Usal

Ingredients:
½ cup Masoor (whole brown lentils)
1 medium onion
¼ cup fresh grated Coconut
For tempering: 2 tsp Oil, ¼ tsp Mustard Seeds, ¼ tsp Asafoetida Powder, ¼ tsp Turmeric Powder, 1 tsp Red chili Powder
2-3 Curry leaves
1-2 Kokum
1 tsp Sugar
Salt to taste
2 tbsp chopped cilantro for garnishing


Method:
1) Soak ½ cup Masoor overnight in water. Drain and put them into clean cotton cloth. Hold all the edges of cloth and tie tightly. Keep it in warm place, atleast for 10-12 hours.
2) After Masoor gets sprouted, finely chop onion. Heat 2 tsp oil in a wok, add Mustard seeds, Asafoetida Powder, Turmeric Powder, Red chili Powder, 2-3 Curry leaves and grated coconut. Then add chopped onion. Add salt.
3) Stir fry onion till it becomes translucent. Then add Sprouted Masoor and Kokum. Cover the wok with lid. Keep the heat on medium. Do not add water. let the Masoor cook on steam. Sauté in between. Add sugar.
4) Once masoor are done, garnish with cilantro. Serve hot with Chapati.

Note:
1) If you climate is cold, it coul slow down the sprouting process. Then just preheat the oven for 2 minutes. Turn off the oven and Put the tied masoor in the oven. It will keep Masoor warm and make them sprout.

Kulathache Kalan

Kulathache Kalan

Ingredients:
1 cup Cooked Kulith (Horse gram) Stock
(Excessive water from Cooked Kulith)
1 cup Sour Butter milk
1 Green Chili
1/2 Tsp Ghee
1/4 Tsp Cumin seeds
Pinch of Asafoetida Powder
Salt to taste
1 tbsp chopped Cilantro


Method:
1) In a saucepan, take Horse gram stock. On low heat, make it lukewarm. Then add Buttermilk to it.
2) Finely chop green chili. Crush green chili coarsely with salt. Put crushed chili into Kulith Stock and add more salt if needed.
3) In small saucepan, heat 1/2 tsp ghee. Add Cumin seeds and asafoetida powder. Put this tadka to Horse gram stock. Do not heat much. Kalan is served at warm temperature and not hot.
4) Sprinkle chopped Cilantro. Serve as soup or with rice.

Note:
1) Add 2-3 curry leaves to enhance the taste of Kalan.

Labels:
Kulathache Kalan, Horse Gram Soup, Soup Recipe, Maharashtrian Soup Recipe, Kulith Kalan

Kulith Usal

Kulith Usal

Ingredients:
½ cup Kulith (Horse gram)
For Tempering:
2 tbsp Oil
½ tsp Mustard Seeds
½ tsp Cumin seeds
Pinch of Asafoetida powder
½ tsp Turmeric Powder
1 tsp Red Chili Powder
1 tbsp Goda Masala (Maharashtrian Masala)
2-3 Kokum
1tbsp Jaggery
Salt to taste
Cilantro for garnishing


Method:
1) Soak ½ cup Kulith overnight in the water (atleast 10 hours). Drain. For sprouting, put drained Kulith in a clean cotton cloth. Cover and tie tightly and place it in warm conditions (7-8 hours).
2) In a pressure cooker, add 2-3 cups of water. Put sprouted Kulith in a steel container inside the pressure cooker. Add water in that container (For 1 cup Kulith, use 2 cups of water). Do not over cook i.e. cooked kulith should remain whole and not broken.
3) Once pressure cooker cools down, drain all water from kulith and save it for later. It can be used to make Kalan, Maharashtrian Kadhi.
4) Heat 2 tbsp oil in saucepan . Temper with mustard seeds, Cumin Seeds, Asafoetida Powder, Turmeric Powder, Red Chili powder. Then add cooked Kulith and stir gently. Add salt, Goda Masala, and Kokum. Turn the heat on medium. Cover the pan for 1 minute. Then add Jaggery at the end. Add little water if needed. Bring it to boil for a couple of minutes on medium heat. Garnish with chopped Cilantro.
Serve hot with Wheat Chapati

Labels:
Kulith Usal, Horse Gram Usal, Kulathachi Usal.

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

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

Stuffed Eggplant

Stuffed Eggplant in Marathi

Time: 40 minutes
Serves: 2 to 4 persons

Ingredients:
6 to 8 small Eggplants
1/2 to 3/4 cup fresh grated Coconut
3 to 4 tbsp roasted peanuts powder
1 tsp Red chili powder
1 tsp Sesame seeds powder (lightly roast and then make powder)
1/2 tsp Cumin Powder
1/2 tsp coriander powder
2 tsp Goda Masala (Maharashtrian Masala)
2-3 tsp grated Jaggery
3 tsp Tamarind Pulp
For Tempering: 1/8 tsp Mustard Seeds, Pinch of Asafoetida powder, ½ tsp Turmeric Powder
Salt to taste
3-4 tsp Oil

Method:
1) To prepare the stufiing, add coconut, roasted peanuts powder, Sesame seeds powder, Goda Masala, red chili powder. Mix them well. To make a fine paste grind the mixture well.
3) Mix Tamarind Pulp and grated jaggery. Put this mixture to ground ingredients. Add salt and coriander-cumin powder and mix well.
4) Wash eggplants. Hold the eggplant vertically and give 2 slits. It should look like plus sign (+). Do not cut through the eggplant into pieces. Now stuff these eggplants with the mixture. Keep 3-4 tbsp mixture aside for gravy.
5) In a wok, heat 3 tbsp oil. Temper with Mustard seeds, Asafoetida Powder, Turmeric Powder, Red chili powder. Add the mixture kept aside for gravy. Add little water and salt. Place eggplant very carefully. Keep the heat on medium. Cover the wok with lid. Let the eggplants cook on the steam. Change the position of eggplant after 4-5 minutes. Do not let the gravy dry out. So add little water as required.
6) Use knife to check whether Eggplants are done.
Once cooked thoroughly, serve hot with Bhakari or chapatti.

Tips:
1) While buying eggplants, choose fresh and small eggplants. These cooks little faster and taste really good.
2) If you don’t have time to cook eggplants in the wok. You can pressure-cook them.
3) You can add chopped onion. After adding tempering items, fry onion till it becomes translucent. Then add eggplants.
4) Sometimes, even though knife pierces through the eggplant, it tastes uncooked. Therefore, if the knife is getting through the eggplant, then open it slightly and check whether gravy is soaked well inside the core. If you find it little white, then let them cook few more minutes.

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

Chole

Chhole in Marathi

Probably, the most popular party food of India.
From the small time marriages to five star parties, this north dish earns a spot on the menu, simply because of its popularity. No wonder, googling ‘chole recipe” returns more than 78,000 matches 
Here is how I make it at home..


Ingredients:
1 cup White Chickpeas
1 cup finely chopped Onion
2 1/2 cup finely chopped Tomatoes
2 tbsp Chhole Masala
For Tempering: 1/2 tsp Cumin seeds, 1/2 tsp Turmeric Powder, 2 tsp Red Chili Powder
1 tsp Ginger Paste
3 Garlic Cloves paste
1 tsp Dry Mango Powder
1 tsp Corriander Powder
2-3 tsp Oil
Lime Juice
salt to taste
Chopped Cilantro for garnishing

Method:
1) Soak Chickpeas for 9 to 10 hours or overnight in water. Then Pressure cook upto 4-5 wistles or until becomes tender. Put some salt while pressure cooking. If chickpeas get overcooked chhole won’t taste good. So cook it accordingly.
2) Chop Onion and Tomatoes finely.
3) Once the chickpeas are cooked properly put a wok on medium high heat. splutter cuminseeds, then add turmeric powder, red chili powder, ginger-garlic paste. Sauté for few seconds. Then add onion and salt. Turn the heat on medium.. Once the onion is done add chopped tomatoes an sauté. Add Coriander powder. Now turn the heat on low and cook tomatoes for few minutes.
4) Once tomatoes become soft and tender then add cooked chickpeas and salt if needed. Add little water, Chhole Masala and Amchoor Powder. Cover the pan with lid. Cook it for few minutes.
5)Serve it with bhature, puri or chapatti with sliced onion and lemon wedge by the side.

Achari vange - spicy Eggplant with Pickle

Achari Vange

Ingredients:
1 to 1½ cup Eggplant cubes
2-3 tbsp Mango Pickle
1 medium Onion, thinly sliced
3 tbsp roasted Peanuts Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
For Tempering: 2 tbsp oil, ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Asafetida Powder, ½ tsp Turmeric Powder, 1 tsp Red Chili Powder
3-4 Curry Leaves
1 tsp Urad Dal
½ tsp Fennel Seeds
2 tsp Cashew Nuts
Salt to taste
1 tbsp finely chopped Cilantro


Method:
1) In a mixing bowl, add Mango Pickle, Coriander Powder, Cumin Powder. Mix and add Eggplant cubes. Rub the mixture to eggplant cubes.
2) Heat 2 tbsp oil in a wok. Temper with Mustard Seeds, Cumin Seeds, Asafetida Powder, red chili powder, Curry leaves, and Fennel seeds. Add Cashew Nuts and Urad Dal. Stir until Urad Dal turns golden brown. Add onion and sauté till it becomes translucent.
3) Then add coated Eggplant cubes and sauté. Add peanuts powder. Stir well, cover wok with lid and let Eggplant cook. Do not add salt. There is lot of salt in Mango Pickle, So taste cooked Eggplant cubes, then add salt only if needed. Sprinkle chopped Cilantro for Garnishing.
Serve hot with Chapati.

Note:
1) Do not overcook Eggplant. If it becomes mushy, it will not taste good.

Labels:
Eggplant Recipe, Indian Brinjal Recipe, spicy Eggplant recipe, Fried eggplant.

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