Mango Pineapple Salad

Pineapple and Mango Salad in Marathi

Ingredients:
1/4 cup Pineapple cubes (small)
3/4 cup thin strips of peeled Mango (2 inch long)
1/2 tsp Lemon Juice
1/8 tsp Chat Masala
1/8 tsp Black Salt
1/8 tsp Black Pepper
1 tsp Cilantro, finely chopped
1/8 tsp crushed red pepper
salt to taste
1 big Lettuce leaf for decoration

Method:
1) Mix lemon juice, chat masala, black salt together.
2) Mix pineapple cubes and Mango strips. Add lemon juice mixture and mix gently. Also add little salt if needed.
3) Place lettuce leaf in serving plate. Put mixed salad, garnish with black pepper and Cilantro. Refrigerate for an hour and serve chilled.

Labels:
Pineapple Mango Salad, Easy Salad Recipe, Fruit Salad

Instant Mango Pickle

Instant Mango Pickle in Marathi

Serves: 3/4 cup


Ingredients:
1/2 to 3/4 cup Green Mango cubes (Peel Mango and cut into 1 cm pieces)
1/2 cup grated Jaggery
1 tbsp Red Chili Powder
1 tsp Salt or to taste
For Tempering: 1 to 1 1/2 tbsp Oil, 1/2 tsp Mustard seeds, 1/4 tsp Asafoetida, 1/4 tsp Turmeric

Method:
1) Take Mango pieces into a bowl. Sprinkle salt and mix well. Let it rest for 10 to 15 minutes.
2) Take a pan, add 1 tbsp water and grated jaggery. Now heat it over medium heat. Once jaggery is melted, remove from heat and keep aside till it become lukewarm.
3) Pour lukewarm jaggery over salted Mango pieces and mix nicely. Also add red Chili Powder at this stage.
4) Heat Oil in a small saucepan. Add Mustard seeds, let it splutter. Then add Turmeric and Asafoetida, immediately remove from heat. Pour it in a separate glass bowl to cool down a little. Once becomes lukewarm, mix it in the pickle.

Labels:
Sweet sour mango Pickle, Indian mango pickle

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

Mexican Rice

Mexican Rice in Marathi

Serves: 2 persons


Ingredients:
White Rice 1/2 cup
3 cup Vegetable Stock
Ghee : 2 tbsp
Garlic Paste : 1 tbsp
Onion : 1 cup
Bell Pepper: 1/2 cup
Red Chili Powder: 1/2 tsp
Tomato : 1 big
Cabbage : 1/2 cup
Green Onion : 1/2 cup
Dried beans : 1/4 cup (OR 1/2 cup canned beans)
Boiled Corn : 2 tbsp
Salt to taste
Bat leaf 1
Grated cheese (Optional)


Method:
1) Soak 1/4 cup Dried Red Beans in water for atleast 6 to 7 hours. Pressure cook to 2 to 3 whistles. Do not overcook, otherwise beans could crack and will not taste good. Beans should be cooked properly without cracking. (You can use 1/2 cup Canned Beans instead)
2) Wash Rice and drain. Bring vegetable stock to boil. add washed rice, little salt and a tsp Oil. Stir nicely. Once rice is done, drain water and spread in a plate. Let it cool down.
3) Blanch Tomatoes and remove the skin and seeds. Chop blanched tomatoes to very small cubes.
4) Heat 1 tbsp Ghee in a non-stick pan. Add Bay leaf and Garlic paste, saute for few seconds. Put some Red Chili Powder and Onion. Saute for 1/2 minute and add Bell pepper cubes. Once Bell Pepper is half done, add tomato and saute for couple of minutes. Remove the Bay leaf.
5) Now put cooked beans and Corns, stir for 30 to 60 seconds. Add cooked rice and toss over high heat. Add salt if needed.
6) Add little Cabbage and green onion saute for 10-15 seconds. Transfer to serving plate, Garnish with grated cheese and green onion.

Labels:
Beans Rice, Mexican Rice

Moong Pakoda Chat

Aloo Mungodi Chat in Marathi

serves : 2 to 3 persons

Ingredients:
:::Moong Pakoda:::
1/2 cup Green Moong Dal
3-4 Green Chilies
4 Garlic Cloves
1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1 tsp Cumin Powder
Salt to taste
Oil for deep-frying
::::Potato::::
2 Medium Potato, boiled
1 tsp Butter
Salt to taste
1 tsp Lemon Juice
::::Red Chutney::::
I dint have time to soak Red Chilies So I used following ingredients:
2 tsp Kashmiri Red Chili Powder
1 tsp Coriander Powder
2-3 tbsp Water
::::Other Ingredients::::
2 tbsp Green Chutney
1/4 cup Tamarind Chutney
2 tsp Chat Masala
1 tsp Cumin Powder
1/2 cup Yogurt
1/2 tsp Black Salt
Salt to taste
2 tbsp Cilantro, finely chopped
1/4 cup Onion, finely chopped
1/4 cup Nylon Sev
1/4 tsp Red Chili Powder

Method:
1) Keep ready Green Chutney and Tamarind Chutney. In a medium bowl, whisk Yogurt and keep aside.
2) For Moong Pakoda, soak Green Moong Dal for atleast 3 hours and drain. Grind Dal with Green chilies, Garlic Cloves, Red Chili Powder, Turmeric Powder, Cumin Powder, salt to taste. Heat Oil and drop very small balls in it. Deep fry Pakoda over medium heat.
3) Peel potato and make 1 inch cubes. Heat a pan, add 1 tsp butter. Heat should be on medium. Sprinkle little salt and stir well for about a minute. Turn off heat, add Lemon Juice and mix well.
4) In a serving plate place 8 to 10 Pakodas. Add some potato cubes over top of the Pakodas. Drizzle 2-3 tbsp Yogurt, Green chutney / Tamarind Chutney / Red Chutney to taste. Again drizzle some yogurt, sprinkle Chat Masala, Cumin Powder, Black salt, normal salt, and Red Chili Powder. Garnish with Cilantro and Nylon sev. Serve immediately as snack or appetizer.

Labels:
Mungodi Chat, Aloo Mungodi Chat, Pakoda chat, Moong Pakora Chat

Maharashtrian Masale Bhat

Masale Bhat (Indian Spiced Rice) - Marathi Version

Serves: 2 persons

Ingredients:
¾ cup Basmati Rice / Long Grain Rice
For Masala Mixture: 2 tsp Coriander seeds, 2 tsp Cumin Seeds, ½ cup Cilantro, 3-4 black Pepper,
4-5 Dry Red Chilies
6-7 Cashew Nuts
1 ½ tsp Maharashtrian masala (Goda Masala)
1 tsp Sugar
1 tsp Jaggery
2 tsp Oil
¼ tsp Mustard Seeds
¼ tsp Turmeric Powder
Salt to taste


Method:
1) Wash Rice and drain water.
2) Put the masala mixture ingredients into grinder. Grind to coarse powder.
3) Heat 2 tsp oil in a nonstick pan. Add Mustard Seeds, Turmeric Powder, Cashews and Rice, Sauté for 4-5 minutes. While sautéing rice, heat 2 cups of water on the other stovetop.
4) Once rice is nicely sautéed, add 2 cups of hot water. Lower the heat. Wait until rice starts boiling. Then add ground Masala mixture, Goda Masala, salt to taste, Sugar and Jaggery. Give a nice stir, cover with lid and let Rice cook on medium low heat.
While serving, Drizzle 1 tsp Ghee and sprinkle fresh grated coconut.

This is my Entry for Rice Mela - Cooking4allseason

Labels:
Masala Rice, Masale Bhat, Maharashtrian masala Bhat recipe, Indian Spiced Rice recipe

Khoya from Ricotta Cheese

How to make Khoya from Ricotta Cheese in Marathi

Ingredients:
425 Gram Ricotta Cheese
1/2 tsp Pure Ghee

Method:
Heat a nonstick pan. Add 1 tsp Ghee and Ricotta Cheese. Stir on medium heat. Within 2-3 minutes, it will start melting and after 10-15 minutes, it will start thickening. Keep stirring, otherwise Ricotta cheese could stick to the pan. Slowly, it will become thick; it takes approximately 25-30 minutes. In this process, liquid content in Ricotta cheese evaporates and starts converting into Khoya. Khoya (Thickened Ricotta Cheese) should be thick in consistency and should form a ball. Knead this khoya gently after it cool down.

Food Items made by using Khoya - Pedha sweets and Mava Kulfi









Labels:
Khava, Khoya, Khawa recipe, how to make Khava from Ricotta cheese, Mava, Ricotta cheese khoya, Ricotta cheese sweets

Karanji for Diwali

Olya Naralachya Karanjya in Marathi

Serves: 10 to 12 Karanjis
Time: Approx 1 hour

Baked Karanji with Dryfruits for Diwali

Ingredients:
::::Filling::::
1 1/4 cup Fresh grated Coconut
3/4 cup Jaggery, grated
1/2 tsp Cardamom Powder
::::Karanji Dough::::
3/4 cup Maida (All purpose Flour)
2 tbsp Semolina
1 tsp Pure Ghee
1/2 to 3/4 cup Milk, cold or at room temperature
Oil for deep frying

Method:
1) Take a pan, add Coconut and Jaggery and cook for 5 minutes on medium heat. Stir occasionally. Add Cardamom powder and mix well. Mixture should be thick in consistency, otherwise, Karanji gets mushy because of filling.
2) Mix Maida and Semolina in a bowl. Heat 1 tsp Ghee in a small saucepan. and pour hot Ghee in Maida and Semolina mixture. Mix with spoon and wait for 2-3 minutes. Add milk and make medium consistency dough. Cover the dough with lid and set aside for 15 minutes.
3) After 15-20 minutes, Dough will be little hard. Sprinkle little milk and knead dough nicely. Make 1 inch balls out of this dough.
4) Now we will make karanjis. Before starting to make Karanji, keep ready a medium sized plate and clean, damp cloth to cover Karanjis. Damp cloth keep Karanjis moist.
5) How to Make Karanji
Take one ball of dough. Squeeze and knead a little. Roll and make thin disc. put a spoonful Coconut filling on one half of the disc. DO NOT put mixture on the edges. Apply very little milk on the edge of Half disc where you have put the mixture. Now fold the empty side of the disc over mixture and seal nicely.
If you Have Karanji Cutter.
Cut the excessive dough with Karanji cutter. Do not cut very close to stuffed Coconut filling, otherwise Karanji will get open and it will double your work to patch it up. Also Shape of Karanji will not be proper.
If you dont have Karanji Cutter
Make design with Fork or just twist the edges.
6) After making one Karanji, put it on the plate and cover with damp cloth, so that it will not get dry. Make all Karanjis one by one and place under damp cloth.
7) Heat oil for deep frying. Heat should be on medium. Deep fry Karanjis until nice golden color.

This is my entry for Diwali Festival Event by Pallavi

Labels:
Diwail Special Faral, Karanji, Olya naralachya Karanjya, Coconut Karanji

Kothimbir Wadi

Kothimbir Vadi in Marathi

Ingredients:
3 bunches of Cilantro, (picked, washed and finely chopped)
1 and 1/4 cup of Chickpea flour
1 cup water
1 tbsp Rice flour
7 to 8 Garlic cloves
1 inch ginger piece, grated
6 to 7 green chilies
1 tsp Turmeric powder
1 tsp cumin seeds
2 tbsp Oil
Salt to taste

Method:
1) Make paste of ginger, garlic and green chilies. keep ready the cilantro.
2) Mix chickpea flour, water and rice flour. Mix nicely and make a smooth batter. Add salt to taste. Keep the batter lump-free.
3) Heat a pan. Add oil wait till heated. Add turmeric, cumin and ginger-garlic-chili paste. Stir and add chopped cilantro and saute for 1 minute. Turn the heat over medium. Now add the chickpea batter and stir vigorously. If you stop stirring lumps can be form. Stir until mixture becomes thick. Cover the pan let the mixture cook. Stir occasionally to avoid burning.
4) Mixture should become nicely thick. It will take approx 8 to 10 minutes. To check the consistency, insert the spatula vertically in the batter. it should stand. Turn off the heat.
5) Grease pan plate or baking square pan. Let the mixture cools down a little. Spread the mixture evenly, pat with fingers and make even layer. Let it cool down. Then cut into diamonds or any shape you wanted.
Deep fry or shallow fry the vadis.
serve them hot with green chutney.

Labels:
Kothimbir Wadi, Cilantro Wadi, Cilantro Savory Snack

Methi Pakoda - Fenugreek Stems Pakoda

Methichya Dethachi Bhajji in Marathi



Ingredients:
1 cup finely chopped Fenugreek Stems
1 medium onion
½ cup Chana Dal
2 tbsp Rice Flour
2 tbsp Wheat Flour
1 to 2 tbsp Green Chili Paste
1 tsp Cumin seeds
Salt to taste
oil for deep frying

Method:
1) Soak chana dal in water for 4-5 hours. After 4-5 hours drain all the water and grind to fine paste without adding water.
2) Chop onion finely. In a mixing bowl, put chopped Fenugreek stems, chopped onion, chana dal paste, green chilies paste, rice Flour, wheat Flour, cumin seeds and salt to taste. Mix these ingredients together. This mixture should be thick and little sticky.
3) In a deep fryer, heat enough oil for deep-frying. Drop the mixture in the form of small sized balls. Deep-fry till it turns golden brown.
These fritters taste great with tamarind chutney and green spicy chutney.

This is my Entry for Herb Mania - Fenugreek

Labels:
Methichi bhajji, methi Bonda, fenugreek pakoda, Methi Pakora, Methichya Dethachi Bhaji, Methi Pakoda

Phadtare's Kolhapuri Misal Recipe Video

Phadtare Misal in Marathi

In Maharashtra Kolhapur is very famous for Misal. Misal is made by combining Potato Sukhi Bhaji, Matki Bhaji (Sabzi) and Very hot spicy Curry. Fadtare (surname) Misal is very popular in Kolhapur. I am posting a Video which shows how Misal prepared in "Fadtare Misal Centre".
Previously, I had posted Misal Recipe in my way, but this is something Original and Traditional way of making Misal.
I am giving list of ingredients which I had used to make Misal at home. Some of the Ingredients which are shown in the video (like Anise Star, Black Cardamom, Coarse Salt, Bedgi Mirchi Powder) were not available at home. So I made Misal without those items and still it tasted great.

Serves: 4 persons

Potato Bhaji (Potato Dry Sabzi)
2 to 2 ½ cup Potato Cubes (Boiled and peeled)
¾ cup Onion, sliced lengthwise
2 tbsp Oil
For Seasoning: ¼ tsp Mustard Seeds, ¼ tsp Cumin seeds, ½ tsp Turmeric Powder, 3-4 finely chopped green Chilies
Salt to taste
Matki Usal (Moth Beans Curry)
¾ cup dried Moth beans
¾ cup Onion, finely chopped
½ cup Tomato, finely chopped
½ tsp Turmeric Powder
2 tsp Red Chili Powder
1 tsp Coriander-Cumin Powder
2 tsp Oil
¾ tsp Sugar
Salt to taste
Kat (Spicy Curry)
4 tbsp Oil
¾ cup Onion, Sliced lengthwise
½ cup Tomato, finely chopped
½ tsp Turmeric Powder
2 tsp Red Chili Powder
¼ cup Fresh grated Coconut
Garam Masala:
2 tbsp Dry Coconut Powder, 2 Cloves, 1 inch Cinnamon stick, Pinch of Nutmeg powder, 2 Cardamom pods, 4 Garlic Clove’s paste, 1 tsp Ginger paste, 3 green chilies, 1 tsp Cumin Seeds

Method:

See the Video

Masala Milk

Masala Dudh



Ingredients:
2 Cup Milk
3 Tbsp Sugar
Ingredients for Masala:
¼ cup Almond Powder (unsalted)
1 Tbsp Pistachio Powder (unsalted)
½ tsp Cardamom Powder
Pinch of Nutmeg powder
1 pinch of Saffron

Method:
1) If you have unsalted Almonds and pistachio at home, grind it and use only the amount of measurement given above. Add Almond and Pistachio Powder, Cardamom Powder, Nutmeg powder and Saffron in the mixer and mix all the ingredients very well.
2) In a saucepan, heat 2 cups milk and add 3 tbsp sugar or add as per your requirement. Add 2-3 tsp prepared masala in it and stir with spoon. Bring it to boil.
Serve hot.

Note:
1) You can add other unsalted dry fruits like cashew nuts.
2) You can add Charoli seeds in Masala dudh.
3) Do not add too much of Nutmeg powder. Overwhelming flavor of Nutmeg powder could ruin the taste of Masala Dudh.

Labels:
Masala Dudh, Masaala dudh, Massala Milk, kojagiri, Badam Milk

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

Cabbage Pakora

Gobi pakoda in Marathi

Ingredients:
¾ cup finely chopped Cabbage
¼ cup finely chopped Bell Pepper
4 tbsp Besan (Chickpea Flour)
1 tbsp Corn Starch / Corn Flour
2 green Chilies
3 Garlic Cloves
1 tsp Cumin seeds
½ tsp Asafoetida Powder
1 tsp Turmeric Powder
1 tsp Red Chili Powder
¼ cup finely chopped Cilantro
Salt to taste
Oil for deep-frying



Method:
1) Mix Cabbage and Bell pepper in a bowl. Rub little salt to it.
2) Grind green chilies and Garlic cloves together. Alternatively, if available, you can use green chili paste and garlic paste.
3) Put all the ingredients with the vegetables and mix very well. Add very little water. Consistency of mixture should be as thick as we keep for Onion Pakoda.
4) Heat enough oil for deep-frying. Drop small balls of mixture into heated oil. Deep fry pakodas on medium high heat, if you fry it on high heat, it will become crispy outside but remains uncooked inside.

Serve pakodas hot with green chutney or tomato ketchup.

Labels:
Bhajee, Bhajji, Bonda, Gobhi Pakoda, Kobiche wade, Kobi wade, Pakora recipe, gobi pakora recipe.

Mini Uthappa

Mini Uttappa in Marathi

Ingredients:
½ cup Urad Dal
1¼ to 1½ cup Rice
Salt to taste
1 Onion, sliced thinly and lengthwise
1 Tomato, finely chopped
1 tsp Green chili paste
Cilantro finely chopped
¼-cup oil



Method:
1) Soak rice and Urad Dal together in water for 7-8 hours. After 7-8 hours, drain water. Put Urad dal and rice into grinder. Add little water and grind to smooth paste. Add 1 tsp salt while grinding. This mixture should be of medium consistency.
2) Place ground mixture to warm place at least for 10-12 hours for fermentation. Cover the mixture container with lid. If climate is cold, it could slow down fermentation process. In that case, preheat oven for 2-3 minutes and switch off the oven. Put mixture container with lid in the oven. This will keep mixture warm and it will help to ferment mixture. After 10-12 hours, when mixture is fermented, add little salt if needed.
3) Once mixture is ready, take sliced onion into bowl and rub little salt to it.
4) Heat nonstick tawa, grease with ½ tsp oil, pour around 1/3 cup batter and spread in round shape to little thick layer. Sprinkle onion, tomato and chopped cilantro. Spread little green chili paste if you like the chili taste with Uthappa.
5) On medium heat Cover tawa with lid and let the Uthappa cook on steam. Once one side is done, turn the side and let it cook for couple more minutes. Serve hot Mini Uthappa with Sambar and Chutney.

Note:
1) To make Masala Uthappa, spread Potato stuffing (which we generally make for Masala Dosa) along with Onion and Tomato. Spread it to one side of Uthappa, keep this side down, and cook Uthappa for 1 minute. Serve hot with Chutney.

Labels:
Mini Uttappa, Onion Uttappa, Tomato Uthappa, South Indian Recipe, Onion Tomato Uthappa

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.

Kobichi Pachadi

Kobichi Pachadi (Indian Cabbage salad)

Ingredients:
2 cups grated Cabbage
2-3 tbsp Roasted Peanuts coarse Powder
2 tsp Oil
½ tsp Cumin Seeds
¼ tsp Asafoetida
¼ tsp Turmeric Powder
2 Green chilies
½ tsp Lemon Juice
1 tsp Sugar
Salt to taste
¼ cup finely chopped Cilantro



Method:
1) In a mixing bowl, add grated cabbage.
2) In a small saucepan, heat 2 tsp oil. Add ½ tsp Cumin Seeds, ¼ tsp Asafoetida, ¼ tsp Turmeric Powder, 2 Green chilies (chopped). Pour this Tadka to grated cabbage.
3) Then add 2-3 tbsp Roasted Peanuts coarse Powder, ½ tsp Lemon Juice, 1 tsp Sugar, Salt to taste, ¼ cup finely chopped Cilantro. Mix very well.
This pachadi tastes great with chapatti. In addition, you can have it as side dish in your meal.

Chakali

Labels:
kobichi pachadi, cabbage salad, kobi salad, cabbage recipe, kobi recipe, gobhi recipe.

Mexican salad

Mexican salad

Beans and corn salad, with Mexican hot pepper sauce and topped with tortilla chips.

Ingredients:
½ cup boiled sweet corn kernels:
½ cup boiled red kidney beans (rajma)
¼ cups finely cut onion
¼ cup sliced green onions, including some green
¼ cup finely chopped tomato
1 chopped green chili
2 tsp Green Chilli sauce / Hot pepper Sauce
2 tsp Tomato ketchup
2 tbsp Lemon juice
Salt to taste
Crushed tortilla chips, a handful (optional)


Method:
1) Place the corn, kidney beans, onion and tomato in a bowl. Toss lightly to mix.
2) For the dressing, mix together the Chili sauce or Hot pepper Sauce, tomato ketchup, lemon juice, chopped green chili and salt in a small bowl.
3) Just before serving, spoon the dressing over the salad. Mix well.
4) Serve sprinkled with crushed tortilla chips. (This is optional)

Labels
Mexican salad, Simple Mexican Salad recipe, Vegetarian Mexican Salad, bean and corn salad, salad with pepper sauce, rajma salad