Simple Maharastrian Dinner Thali- Chapathi, Sprouted Matki Usal with Goda Masala n dried kokam , Maharastrian Kadhi , Garlic chutney powder n slices of cucumber

Simple Maharastrian Rotti  Thali- Chapathi, Sprouted Matki Usal with Goda Masala n dried kokam , Kadhi , Garlic chutney powder n slices of cucumber 

Chapathi 

• Whole wheat flour  -2 cups
•  Salt to taste
• Water to knead the dough
• Oil..1 tblsp
• Ghee as required to roast the chapathi  

Method 
In a bowl , add whole wheat flour , add oil , salt n water litle by little  at a time n knead it to a soft dough for about 5 to 8 mts ... keep side for about 1/2 an hour 

Divide the dough into equal sized balls , apply some flour n bail out thin chapthis .

Heat a tawa , place the Rottis on it n cook till puffed on both sides ..apply ghee n serve hot . 

Sprouted Matki Usal

• Matki 1 cup

Seasoning

•   Oil 2 tsp
•  Mustard seeds  1/2 tsp
• Hing / asafoetida  2 pinch
•  Turmeric powder 1/4 th tsp
•  Red chilly powder 1 tsp
• Curry leaves 2 Sprigs
•  Goda masala 3/4 th tsp  ( i used Bedekar Goda Masala )
• Dried Kokum petals  3
•  Jaggery  chickpea size
• salt to taste

Garnishing

• Grated coconut  1tblsp
• Chopped coriander leaves  2 tsp

Method
Wash n Soak matki in water overnight . Drain the water well n then tie it in a muslin cloth ... n allow it to sprout .

In a kadai add oil  n splutter  mustard seeds. add hing , curry leaves n fry for a while .  Then add turmeric powder, chilly powder , later add sprouted  matki and saute for few minutes. Add salt . Add little water , cover n cook for few minutes . Dont add too much water n make it mushy  . When matki is half cooked add goda masala ,  dried kokam petal, jaggery  n cook till done N then do the garnishing .

Maharastrian Kadi 

• Curds ..1 cup 
• Water ..2 cup's
• Besan/Gram Flour  .. 1 tblspn
• Salt to taste 

Seasoning  

•  Ghee ..2 tsp 
• Mustard seeds ...1/2 tsp 
•  Cumin ,seeds ..1/4 th tsp 
•  Grated ginger ..1/4 th tsp 
• Grated garlic ..1/4 th tsp 
• Finely chopped green chilles..2  
• Curry leaves ..1 sprig 

Garnish

•  Chopped Coriander leaves ..2 tsp  

Method 

In a bowl add the curds n water , churn well . To it add besan n mix well till no lumps is formed . 

In a kadai melt ghee, splutter mustard seeds, then add cumin , allow it to sweat , add grated ginger garlic n fry for a while ... Add chopped green chilly along with curry leaves n fry for a minute.  Add curd besan mix , keep stirring n give a quick boil , switch off and do the garnishing . 

Garlic Chutney Powder 

• Garlic bulbs - 3
• Dry Red chillies- 20  ( I have used byadagi chillies ) or according to the taste
• Coconut   - 1 
• Tamarind- Marble sized 
• Oil - 2 tsp
• Salt to taste 

Method
Grate fresh coconut  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the freshly  grated coconut on low flame till it gives a nice aroma n turns reddish brown ( Dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted fresh grated coconut  along with salt n grind . Remove , mix well n store in an air tight container !