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

Pizza Sauce

Pizza Sauce in Marathi

Ingredients:
2 Big Tomatoes, Red
¼ tsp Red Chili Powder
½ tsp Sugar
1 small stick of Cinnamon
½ tsp Ginger-Garlic Paste
Salt to taste

Method:
1) Wash tomatoes. In a deep pan add tomatoes and enough water to cover tomatoes. Boil tomatoes for 5 minutes. Turn off heat and cover pan for 5 minutes.
2) Peel and deseed and purée tomatoes.
3) In a nonstick pan, add tomato puree, Red Chili Powder, Sugar, Cinnamon, Ginger-Garlic Paste and Salt. Stir on low heat for about 10 minutes. Once sauce is ready, remove Cinnamon stick.

Pizza Base Recipe

Paneer Pizza Recipe

Quick Bread Pizza Recipe

Labels:
Tomato Pizza Sauce, Homemade Pizza Sauce, Indian style Pizza sauce

Hummus

Hummus in Marathi

Hummus Dip generally served with Pita bread. Click here for the recipe of Pita Bread.

Serves : 1/2 cup

Ingredients:
¾ cup cooked Chickpeas
1-2 Garlic flakes
1-2 tsp roasted Sesame seeds
1 tbsp Lemon Juice
¼ cup water
1 tsp Olive Oil (Note 1)
¼ tsp Black pepper
2 tbsp chopped Cilantro
Salt to taste


Method:
1) Put all the ingredients in a blender and blend it to fine thick paste. Refrigerate for few hours. Chill and serve with Pita bread.

Note:
1) I did not add Olive Oil as per traditional recipe, still it tasted good. So if you want to make Hummus dip more healthy and Oil free, don't use Olive Oil.


Labels:
Hummus dip sauce, homemade hummus, hummus recipe, pita bread and hummus, middle eastern food

Tamarind Chutney and Green Chutney

Green and Tamarind Chutney In MARATHI

Green chutney

Ingredients:
1/2 cup chopped cilantro
6-7 green chilies
1/2 tsp Toasted Cumin's Powder
Salt to taste

Method:
Add Cilantro, green chilies, Cumin powder and salt in a grinder and grind to fine paste.


Tamarind chutney

Ingredients:
1/4 to 1/2 cup Tamarind
1/2 to 3/4 cup Jaggery
3/4 to 1 cup water
1 tsp Cumin Powder
1 tsp Coriander Powder (Optional)
very little salt


Method:
Soak Tamarind and Jaggery into water. Boil this mixture for about 2 minutes, then remove saucepan from heat and cover for 5-10 minutes. Let it cool down to room temperature. Then remove tamarind seeds. Grind this mixture and strain. We are going to use extract only. Add Cumin and Coriander Powder, also little salt. Make Tamarind chutney of medium consistency.

Schezwan Sauce

Schezwan Sauce

Serves: approx ½ cup

Serve this Schezwan Sauce with Chinese Stir Fried Vegetables

Ingredients:
1 tsp Garlic Paste
2 tsp finely chopped Garlic
2 tbsp finely chopped Spring Onion
1 tbsp Green part of Spring Onion
1 tbsp Cilantro, finely chopped
1 tbsp Crushed Red Chili
1 ½ tbsp Red Chili Powder
1/3 cup Tomato Puree
1 tbsp Soy Sauce
1½ tbsp Vinegar
2 tsp Oil
1 tsp Corn Flour
¼ tsp Sugar
¼ tsp Pepper Powder
Salt to taste

Try another recipe of Schezwan Sauce

Method:
1) In a wok or nonstick saucepan, heat oil. Add Garlic paste and chopped garlic. Wait until color changes to light brown, then add spring Onion, Cilantro and crushed red Chili. Stir well and sauté for 1 or 2 minutes.
2) Then add Red chili powder, Tomato Puree, Soy Sauce, Vinegar and mix nicely. Add Sugar, Black Pepper and salt to taste. Combine nicely.
3) In a small bowl add 1 tsp Corn flour and 2 tbsp water, mix well and pour this mixture to the sauce. Mix properly and let it cook on medium low heat for about 1-2 minutes.
4) Once Sauce become thick, remove pan from heat. Garnish with Green part of Spring Onion.

Note:
1) This sauce is very hot in taste. So use it very carefully or you can reduce the amount of Red chili Powder.
2) Refrigerate the remaining sauce in an airtight container. It remains good for 6-7 days.

Labels:
Schezwan Sauce, szechwan, Sichuan sauce, Chinese Food

Amsool Chutney

Amsool Chutney

Ingredients:
5-6 Kokum (Amsool)
2 tbsp Jaggery
3-4 green chilies
1 tsp Cumin Seeds
Salt to taste


Method:
1) Soak kokum in 1/4 cup hot water for atleast 15-20 minutes. Squeeze Kokum in that water. Drain and reserve the water for making Amsool saar.
2) Grind kokum, jaggery, Green Chilies, Cumin seeds and salt together. Kokum Chutney is ready.

Labels:
Amsool chutney, amsoolachi chutney, Kokum Chutney

Vatali Dal

Vatali Dal in Marathi

Ingredients:
½ cup Chana Dal
For Tempering: 4 tbsp Oil, ½ tsp Mustrad Seeds, ½ tsp Cumin Seeds, ½ tsp Asafoetida Powder, 1 Tsp Turmeric Powder, 4-5 Curry leaves
3-4 Green Chilies
½ tsp Sugar
¼ cup fresh Grated Coconut
1 tbsp Lemon Juice
Chopped cilantro
Salt to taste



Method:
1) Soak Chana dal in water for 3-4 hours. After 3-4 hours, drain all the water and grind coarsely without adding water.
2) In a wok, heat 3-4 tbsp oil. Temper with, ½ tsp Mustard Seeds, ½ tsp Cumin Seeds, ½ tsp Asafoetida Powder, 1 Tsp Turmeric Powder, 4-5 Curry leaves, chopped Chilies. Stir for few seconds.
3) Then add coarsely ground chana dal. On medium heat, sauté chana dal. Add salt and sugar as per taste. Keep the heat on medium low
4) sprinkle 2 tbsp water all over chana dal, sauté and cover pan with lid. Repeat this for 3 to 4 times or till chana dal gets cooked.
5) Once chana dal cooked properly, then add grated coconut and chopped cilantro. Add Lemon juice. serve hot.

Chakali

Labels:
Chana Dal, Vatali Dal, vatli Chana Dal, Spicy Chana Dal, Instant Chana Dal Recipe, Vatali Dal Recipe.

Shengdana Chutney - Peanuts Chutney

Shengdana chutney in Marathi

Ingredients:
½ cup roasted peanuts
1/3 cup roasted sesame seeds
¼ cup grated dry coconut (roasted)
1 tbsp Amchoor powder (Dry mango Powder)
5-6 Dry red chilies
1 tbsp vegetable oil
Salt to taste


Method:
1) Roast peanuts. Roasted Peanuts peels have nice smoky flavor. If you don’t like it remove peels.
2) Brake dry red chilies. If you want to remove the heat of chilies, deseed chilies. Fry them on 1tbsp oil.
3) To make chutney, grind together roasted peanuts, roasted sesame seeds, grated and roasted dry coconut, Amchoor powder, dry red chilies and salt.

Labels:
Shengadana chutney, peanuts chutney, spicy peanuts chutney, sengdana chutney, chutney recipe, dry chutney recipe

Spring Roll Dipping Sauce

Dipping Sauce in Marathi

Hot Dipping sauce for Spring Rolls.

I tried a lot to prepare a perfect dipping sauce for sprig rolls, wantons and other Chinese starters. And this combination, accidentally prepared with available ingredients stand out as the best of the lot. You can also use this sauce to cook tasty fried rice. The recipe uses good amount of oil and chilies, so a cup is enough for around 5 people for dipping.

Ingredients:
3 tbsp oil
4 garlic cloves, minced
1 tsp sugar
Water, for mixing and grinding the spices
1 tbsp soy sauce
1 tsp vinegar
1/2 cup Tomato paste
1/4 cup onion finely cut
1/4 cup green onion finely cut
1 tsp garlic paste
4-5 Dry Red Chilies, cut
Salt
Black pepper powder, freshly ground
Red Chili Powder, if required

Method:
1) Mix together tomato paste, Red Chilies, salt, half of the onion, ginger paste, garlic cloves. Use canned or ready made tomato paste, fresh tomatoes will change the dipping sauce taste and color completely. Grind all the above ingredients with little water to prepare red paste.
2) Heat the oil; add remaining half of the onion, green onion quickly. We don’t want to cook onions, as raw-half cooked onions add crunch and texture to the sauce.
3) Add Soy Sauce & Sugar. Stir in quickly and add the prepared red paste.
4) Cook the paste till it leaves oil.
5) Add Vinegar. Turn of the heat.
6) Taste the sauce after some time. It should taste spicy and extreme hot. Adjust salt, vinegar and red Chili powder if required. Add black pepper powder. Mix well.


Labels:
Spring roll dipping sauce, recipe for dipping sauce, Asian dipping sauce, hot dipping sauce recipe, hot and spicy sauce, homemade dipping sauce

Amba Dal

Amba Dal

Great tasting maharashtrian salad made from green mango and chana dal.

Ambe dal is favorite of Maharashtra, especially when raw, unripe mangos are abundant in markets - Feb to April, before Summer. Raw mango makes it very special in taste. traditionally, Ambe dal is accompanied with sweet and sour raw mango drink called Panha.

Servings: 2 Medium Bowls

Ingredients:
3/4 cup Chana Dal
1/2 cup shredded Raw Mango
3-4 Indian Green Chilies
For Tempering: 4 Tsp Oil, 1 tsp Mustard Seeds, 1 Tsp Asafetida Powder, 1 tsp Turmeric Powder
1/2 tbsp Sugar
salt to taste
Chopped Cilantro for Garnishing

Method:
1) Soak chana dal overnight or for 6 hour in the water. Drain all the water. Grind Dal coarsely in grinder with 2 green chilies. Make a fine paste of remaining chilies.
2) Peel raw mango and grate it.
2) In a small nonstick skillet heat 3-4 tbsp oil. Add Mustard seeds, Asafetida Powder, Turmeric Powder. Put this Tempering in ground chana dal. Add salt to taste and little sugar. If u need you can add more chili paste. Add chopped cilantro and grated raw mango. Mix it well

Note:
1) Mango is a seasonal Fruit, and if it is not available you can add Lime juice instead.

Labels:
Amba Dal, Raw Mango Dal, Chana Dal, Green Mango, kairi, Kairi Chutney, Maharashtrian Salad, Raw Mango Salad

Metkut

Metkut in Marathi

Metkut is a magic powder of Maharashtrian cuisine.

It is a fine powder made from dals and dry spices. Fresh Metkut has great aroma, especially when you combine it with pure Ghee. Metkut transforms plain rice into a very delicious and unique tasting dish.

If you want to try Metkut, before making it at home, some Indian grocery stores carry ready-made Metkut packets.

Servings: Make approximately 4 cups

Ingredients:
2 cup Chana Dal
1/2 cup Udad Dal
1/4 cup Moong Dal
1/4 cup Rice Grains
1/4 cup Wheat Grains
1 tbsp Turmeric powder
1 tbsp Red chili powder
1 tbsp Hing/Asafoetida
1 tbsp Soonth/Dry Ginger
1 tbsp mustard seeds (use red mustard seeds)

Method:
1) Heat a pan. Dry roast all dals except moong dal,rice and wheat grains separately. Do not roast these together as dals and grains different timings to get nicely roasted. Let it cool.
2) Dry Roast red mustard seed with Moong Dal.
3) Turn off the heat. While the pan is hot warm up the spices – Turmeric powder, Hing /Asafetida, Red chili powder, dry Ginger.
4) Once cooled down, grind all roasted ingredients and Spices in a grinder till fine powder, separately.
5) Mix the spices and dal powder well. Sieve to get a fine powder.
6) Store in an air tight container.

Labels:
Roast Dal and Spices Mixture, Maharashtrian spices, traditional spices

Spicy Garlic Chutney

Spicy Garlic Chutney

Popular Maharashtrian Chutney.

Ingredients :
1/4 cup Garlic clove pieces
1/4 cup raw peanuts
2/3 cup dry coconut powder (roasted)
salt to taste (around 1 tsp)
1 tsp Dry tamarind or dry mango powder
1/4 cup red chili powder

Method:
1) Roast peanuts and remove the peels. Grind peanuts into coarse powder.
2) If you are using whole Dry Coconut then grate the coconut. Roast grated coconut till it becomes golden brown. If you are using readymade grated coconut just roast it till the color changes to golden brown. Usually, this happens quickly, so you have to be watchful.
3) First put Garlic pieces and 1 tsp salt in a grinder and grind to fine paste. Then put roasted peanuts powder, roasted coconut, red chili powder, dry mango powder, and little salt (if needed) and grind for few seconds.

Note:
1) If dry tamarind is unavailable then you can use Dry mango powder.
2) If possible use whole dry coconut, grate at home. Fresh grated coconut enhances the taste of chutney.

Onion Chutney

Onion Chutney

Spicy South Indian chutney

Servings : 5-6 tbsp
Ingredients:
1 big Onion
3 Dried Red Chilies
1/2 tbsp Chana Dal (Split Bengal Gram)
1/2 tbsp Urad Dal (Split and skinned Black Matpe beans)
1/4 cup Chopped Cilantro
1/2 tsp Cumin Seeds
3 tbsp Vegetable Oil
1/2 to 1 tbsp Tamarind paste
Little water (Around 3 tbsp)
Salt to taste

Method:

1) Heat 3 tbsp Vegetable oil in Frying pan over medium heat. Fry both beans till it become golden brown. Remove fried beans from pan. Add 1 tbsp oil in the remaining oil in the pan.
2) Add chopped onion, red chilies and cumin seeds. Fry until onion become golden brown. Add salt to taste. Then let it become lukewarm.
3) Put Fried onions, fried beans, tamarind paste and chopped cilantro in a blender. Add little water and grind to paste.
This chutney really goes good with South Indian Dishes like Dosa, Idli etc...

Note:
1) Fresh shredded coconut gives nice flavor to this chutney. If you like coconut you can add 1 or 2 tablespoon Shredded Coconut while grinding.

Labels:
Onion Chutney, South Indian Chutney Recipe, Chutney Recipe, Chatani Recipe

Panchamrut

Panchamrut

Ingredients:
¼ cup Tamarind
½ cup Dry Coconut pieces
¼ cup Roasted Sesame powder
¼ cup roasted Peanuts
7-8 Green Chilies
¼ cup Golden Raisins, Cashewnuts
2-3 tbsp grated Jaggery
2-3 tsp Goda Masala (Maharashtrian Masala)
2 tsp Oil
Pinch of Asafoetida Powder (Hing)
½ tsp Turmeric Powder


Method:
1) Soak Tamarind in ½ cup water and make tamarind pulp.
2) In a nonstick pan, heat 2 tsp oil. Temper with Asafoetida Powder, Turmeric Powder, Chopped chilies. Add Coconut pieces and sauté. Add Tamarind Pulp. Bring it to boil and add Goda Masala, very coarsely crushed roasted peanuts, cashew nuts, golden and black raisins.
3) Add little water. Put sesame powder and Jaggery. Boil on medium heat to thick consistency.

Note:
1) Keep refrigerated in airtight container. It will remain fresh for 8-10 days.

Labels:Panchamrut, panchamrit recipe, chutney recipe, panchamrut recipe, maharashtrian panchamrut chutney, chatani

Schezwan Sauce

Schezwan Sauce in Marathi

Ingredients:
10 Dried Red Chilies
1 Tbsp finely chopped Garlic
1 Tbsp Ginger Paste
1 Tbsp finely chopped Onion OR finely chopped Green Onion
½ Tbsp Corn Flour or Corn Starch
1 Tbsp vinegar (brown or white)
Sugar and salt to taste
3 Tbsp Oil

Method:
1) Boil 1 Cup water. Put broken red chilies into hot water. After 3-4 hours chilies will become soft. Drain. Grind soaked chilies to fine paste. Don’t add water while grinding.
2) Heat 2-3 tbsp oil in a saucepan. Add and sauté Garlic, Onion and ginger on high heat. Add chili paste. Mix vinegar and corn Flour together. Remove all the lumps. After a minute add vinegar-Corn Flour mixture and salt. Sauté well.
3) Add approximately 1 tsp sugar. Keep heat on high and sauté. After a minute turn off the heat. Let it cool down.

Note:
1) Store this sauce in airtight glass jar. It will remain fresh for 5-6 days. It will help to make Schezwan Fried Rice instantly.