Lentil curry ( Masoorchi Aamti ) - NP

Ingredients


1 cup whole masoor soaked and sprouted


1/2 cup chopped onion


Tempering


1 tbsp vegetable oil


1/2 tsp mustard seeds


1/2 tsp cumin seeds


2 cloves crushed garlic


1/4 tsp Asafoetida


1/4 tsp turmeric powder


1 tsp red chilli powder


1 tsp coriander and cumin powder


1 tsp jaggery


4 - 5 kokum/tamarind pulp/ lemon juice


salt as per taste


Directions

1. Soak 1/2 cup masoor overnight and let it sprout. Alternatively if you are in hurry you can soak masoor for 15 min in water. Sprouting just increases the nutritive value.



2. Heat 1 tbsp oil in a pressure pan . Once oil is hot, add mustard seeds. As soon as the mustard seeds crackle add cumin seeds and all other ingredients listed under tempering. Let the garlic brown so that it releases it flavour in the oil.



3. Add onion and saute for 5 min on medium. Add red chilli powder and cumin and coriandar powder and saute for a minute



4. Add soaked masoor and saute for a min.



5. Add 2 cups of water and let masoor cook in the pressure pan for one whistle.



6. Once the pressure goes down add salt, jaggery and kokum and let the dal simmer for 5min on medium heat.

Kulithachi piti - TC

Kulithachi usal or kulithachi piti are the most common forms in which horsegram, a iron rich legume is consumed in Konkan.

Ingredients

1 cup kulith flour
4 cup water or as required
1/2 cup chopped onion
3 -4 kokum
salt as per taste

Tempering
1 tbsp vegetable oil
2 cloves crushed garlic
2 green chillies

Directions

1. Heat oil in a pan,once oil is hot add crushed garlic and green chillies.
2. Add onion and saute for a 5 min.
3. Take two cups of water and add horsegram flour and form a smooth paste.
4. Add the horsegram paste to the onions and let it come to a boil.
5. Add kokum and salt and let it simmer for 5 min.

Note

Piti thickens once it cools down,add water and adjust the consistency as per your taste.

Green Moong curry ( Moogachi usal ) - TC

Ingredients

1/2 cup green moong
1/2 cup chopped onion
1/2 cup chopped tomato

Tempering

1 tbsp vegetable oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp Asafoetida

Spices

1/4 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala

1/2cup coconut milk
1 tsp jaggery
1 tsp tamarind paste
salt as per taste

Directions

1. Soak moong beans in water overnight and let them sprout ( preferable ).
2. Take 1 tbsp vegetable oil in a pan .Once oil is hot add ingredients listed under tempering. Once the mustard seeds crackle add onions and saute for 5 min.
3. Add ingredients listed under spices and saute for a minute.
4. Add tomato and cook tilloil separates out . This will take 3 - 5min on medium heat.
5. Add moong beans and saute for 2 min and pressure cook for 1 whistle
6. Open the pan once pressure goes down . Add coconut milk and let the curry come to a boil.
7. Once the curry comes to a boil add tamarind paste, jaggery and salt and let it simmer for 5min on medium heat.

Urad dal curry - TC

This is yet another wonderful recipe from my dear friend Poonam. Urad dal has its undefiable place in dahi wadas, dosas, idlis and may more snacks and appetizers.Little was I aware that this dal can taste so delicious with rice or chapati in a curry form.



Ingredients





1/2 cup urad dal


1/2 cup chopped onion





Tempering


2 tbsp oil


1/2 tsp cumin seeds


2 cloves garlic





Spices


Turmeric powder


Coriandar powder


Red chilli powder





Directions

1. Soak urad dal for atleast one hour.



2. Heat oil in pan on medium high heat, once hot add cumin seeds and garlic.



3. Add chopped onion and saute till brown.



4. Add spices and saute for a minute.



5. Drain urad dal and add to the pan saute for a minute and let it cook till done.



6. Add water and adjust consistency.

Jeera butter - TC

Ingredients
1.5 cup pancake mix
0.5 cup All purpose flour
0.5 cup yogurt
0.5 cup oil
2 tsp cumin seeds



Directions
1. Mix all the above ingredients and form a dough. No need to add additional water .
2. The dough should be soft.
3. Make balls about 1 inch in diameter.
4. Preheat oven at 450 degrees and bake for 15 min.
5. Reduce temperature to 200 degrees and bak for 1 hour or till the Jeera butter are cooked from inside.

Chole Chat

Chole, aloo tikki , yogurt and some chutneys make a great combination in forming this wonderful chat .



Ingredients

Punjabi Chole ( Link for recipe ) - 1 cup
Aloo Tikki ( Link for recipe ) - 4
Yogurt - 1/2 cup
Date Tamarind chutney - as per taste
Mint chutney - as per taste
Chat masala - as per taste
Onion for garnishing

Directions

1. Place 1/2 cup Punjabi chole in a bowl.
2. Place Aloo Tikki on the chole and top it with yogurt and chutneys.
3. Garnish with onion and sprinkle some chat masala on top.

Note

1. You can garnish with nylon sev ,tomato or coriander as per your choice.
2. Sweetened yogurt adds a different flavour ,I personally like it that way.

Vatan ( onion coconut gravy masala )

Ingredients

Garam Masala

2 cloves

1 inch cinnamon stick

2 green cardamom

pinch of nutmeg powder

2 tsp coriander seeds

2 tsp cumin seeds

2 petals star anise

Seeds of 1 black cardamom

4 tbsp dry coconut

1 inch ginger

4 cloves garlic

1 cup onion thinly sliced

Directions:

1. Heat pan on medium heat .Dry roast dry coconut powder.
2. Roast coconut till golden brown and remove from pan.
3. In the samepan add 1 tbsp oil, once oilis hot add the whole garammasala.
4. Roast for about 3 - 4 min .Add ginger and garlic and roast for 2 min.
5. Add onion and saute for about 8 - 10min on medium heat till they get brown colour.
6. Let the mixture cooldown .Grind the roasted coconut and onion-garammasala mixture to a fine paste iusing water as required.

Khimati

Wholesome food your baby comprising of rice ,lentils and veggies. Best homemade food to introduce to your baby once they are 6 months old .

Ingredients

¼ cup rice
¼ cup moong dal
½ cup veggies ( carrots/ beet/ green beans)
1 tbsp ghee
Salt totaste
Pinch of cumin seeds,hing ,turmeric powder ,black pepper and sugar

Directions

wash rice and dal with several change of water ,till the water runs clear.
Add 2 cups water and set aside
chop your veggies fine and add it the rice anddal
add salt , ghee, hing ,black pepper, sugar and turmeric powder.
Pressure cook for 3 whistles
Once the presure settles down remove from cooker let the khichadi cool down .
Run thru blender

Farasbichi Bhaji Green Beans

The word farasbi in marathi has it roots in the word French beans, originally it is called "Shravan Ghevda".

This humble vegetable is a good canditate for Stir fry dishes as it retain its texture on high flame. My Mom makes it by adding boiled kala vatana and vatan,this is my MIL's version using peanut powder and fresh coconut. Both the bhajis have their distinct flavour and absolutely love both of them.

Ingredients





2 cups finely chopped green beans


1/2 cup chopped onions


2 tbsp coarse peanut powder


2 tbsp cup freshly grated coconut


2 tsp lemon juice


1 tsp jaggery



coriander for garnishing

Spices,

1 tsp red chilli powder or as per taste

1 tsp dhana jeera powder

1 tsp goda masala or garam masala

Salt as per taste





Tempering





2 tbsp oil


1/2 tsp mustard seeds


1/2 tsp cumin seeds


pinch of asafoetida


1/4 tsp turmeric powder





Directions

1. Cook green beans in a pressure pan for one whistle.



2. Take oil in a pan, once oil is hot add ingredients listed under tempering.



3. Add onion and saute till on medium heat for 5-7 min or until transluscent.



4. Add the cooked green beans, add peanut powder, freshly grated coconut, jaggery and salt.


5. Garnish with coriander and add lemon juice while serving