Methamba ... Sweet, Sour n Spicy Raw Mango Delicacy

Methamba ... Sweet, Sour n Spicy Raw Mango Delicacy 

• Raw Mango - 1 , i used Thotapuri variety 
• Oil - 1 tblsp
• Mustard seeds - 1 tsp
• Cumin Seeds -1/2 tsp
• Methi /Fenugreek seeds - 1 tsp
• Hing /Asafoetida - 2 pinch
• Red chilly powder- 2 tsp , increase or decrease as per the spice , i used Kashmiri laal
• Turmeric Powder - 1/4 th tsp
• Jaggery - 1/2 cup ( i used organic powdered )
• Salt to taste

Method
Wash raw mango n pat it dry as no moisture retains , peel it and cut it into big pieces. 

Add oil in a kadai , splutter  mustard seeds , then add cumin seeds n methi seeds n roast for few seconds .n then add hing , stir again for a second . Add turmeric n red chilly powder , salt n add peeled chopped raw mango pieces , mix well ..Cover n cook on medium flame adding very little water  , stir in between , when raw mango pieces is 3/4 th  cooked add jaggery powder n cook for about 5 mts . Cool n store in air tight jar 

 It remains good for about 1 to 2 weeks

Phodniche Varan i/Maharastrian Dhal 

• Thur Dhal -3/4 th  cup 
• Turmeric powder -1/4 th tsp 

Seasoning 

• Oil- 2 tsp 
•  Mustard seeds-1/2 tsp 
•  Cumin seeds-1/2 tsp
• Curry leaves-1 sprig 
•  Garlic cloves -8 to 10 ,finely chopped 
•  Onion -1 Medium ,finely chopped 
• Green chillies ..2 or 3 , chopped 
•  Tomato-1 ,chopped 
• Salt to taste 

Garnishing 

•  Chopped Coriander leaves-2 tsp 

Method

Wash thur dhal n pressure cook it adding turmeric powder . 

In a kadai add oil n splutter mustard seeds, add cumin seeds n stir for few seconds. Add finely chopped  garlic n stir for few minutes till brown . Add chopped onion n fry till pinkish red , Then add curry leaves ,chopped green chilly n stir for few seconds .  Add chopped tomato n salt . Cook till mushy n raw smell goes . Add cooked dhal n boil for few mts . Garnish with coriander leaves ,

Goes well with Rice n Rottis .  

Karlyachi bhaji /Karela sabz/Bitter Gourd Stir fry

Karlyachi bhaji /Karela sabz/Bitter Gourd Stir fry 

•  Karela /Bitter Gourd -2 
•  Oil-1 tblsp 
• Onion finely chopped-1
• Ginger Garlic paste-1 tsp 
• Garam Masala- Powder 1/2 tsp 
•  Red Chilliy Powder-1 tsp 
• Turmeric Powder-1/4 th tsp 
• Tamarind -.Lemon size huge ( Soak in 1/2 cup water for 20 mts n then extract the thick pulp  ) 
•  Jaggery - Gooseberry size -2 
• Coriander leaves chopped -2 tsp 
• Salt to taste         

Method 

Wash n slightly scrap the backside of the bitter-gourd n slice them into roundels . Remove the seeds ... Take around 3 to 4 water ... Apply salt n turmeric powder n set aside for 1/2 an hour . Then squeeze them gently . 

In a vessel add little water n cook the bitter-gourd roundels till soft . 

In a kadai add oil n add chopped onion n cook till pinkish red . ,add ginger garlic paste n stir fro few seconds  . Add all the powders n stir for a minute . Add the tamarind extract, jaggery n salt .Cook well . Then add the boiled bitter gourd roundels n cook again for few mts . Garnish with coriander leaves . 

Terrace Grown Spring Onion Zunka Garnished with Terrace Grown Coriander leaves .

Terrace Grown Spring Onion Zunka Garnished with  Terrace  Grown Coriander leaves .

• Spring Onion - 3 cup's ( chopped greens+ white )
• Besan /Gram Flour  -1/2 cup
• Oil - 2 tsp
• Mustard seeds-1/2 tsp
• Hing/Asafoetida -2 pinch
• Green chilly -2 ( finely chopped )
• Red Chilly Powder-1/2 tsp
• Turmeric Powder-1/4 th tsp
• Coriander leaves choppded - 2 tsp
• Salt to taste ,

Method
Dry roast besan/Bengal gram flour till it gives a nice aroma n color changes on sim flame , stirring continiously .Keep aside .
.
Add oil in a kadai n splutter mustard seeds , add hing n chopped green chilly n fry for a while.Add the chopped white part of spring onion n cook till transparent  . Add the chopped spring onion greens n cook till soft , sprinkle water if needed . 

Add the red chilly powder,  turmeric powder n roasted besan little by little at a time n mix well. Sprinkle water only if you find the mixture too dry . stir in between .  The consistency has to be dry n the besan has to cooked properly ... Garnish with chopped coriander leaves n mix 

Sabudana vada

Sabudana vada

• Sabudana / Sago ..1 cup 
• Potatoes ..2 ( Boiled .Peeled n mashed )  
• Groundnuts, roasted, deskinned and coarsely crushed..1/2 cup 
• Green chilly finely chopped ..3 or 4 
•  Coriander leaves, finely chopped..  1 tblsp 
• Cumin seeds ..1 /2 tsp 
• Lemon juice..2 tsp 
• water just enough to soak sabudana ..dont add more water 
• Salt to taste
• Oil for deep frying

 Method 
Wash n soak Sabudana in a wide bowl n  enough water for 5 to 6 hours n then put in a colander as to drain off the water completely .

In a large mixing bowl, add the  soaked and drained sabudana, then add the boiled  mashed   potatoes along with cumin seeds,chopped coriander leaves n green chilly, salt , lemon juice n mix well ... Make 2 inch round balls .flatten a little n deep fry on medium flame 2 or 3 at a time flip n cook till Golden brown . 

Remove on tissue paper to remove excess oil .

 Serve hot with Green chutney

 Note : Soak sabudana with only  1/2 inch more of water n for maxm 5 to 6 hours n drain water well n set aside for at least 20 mts . The sabudana has to be soft when touched n no trace of hardness . Dont knead the mixture too much as it should not be mushy which tends to be starchy . Oil the hands to make vadas before frying ... All these Will not break or burst the vadas while frying

Tirphalachi Dhal /Teppal /Sichuan Pepper Dhal With Kokam

 Tirphalachi Dhal /Teppal /Sichuan Pepper Dhal With Kokam 

• Thoor Dhal..1/2 cup 
• Teppal /Sichuan Pepper ..4 to 5 ( remove the seed n crush them  slightly ) 
• Dried Kokam Petal...2 ( wash it )  

Grind to a fine paste

•  Grated coconut ..1 tblsp 
• Red Chilly Powder ... 2 tsp ( i used Kashmiri chilly powder ) 
•  Turmeric powder..1/4 th tsp 
•  Salt to taste 

Method 
Wash the thoor dhal n pressure cook n churn it ....


 Grind all the ingredients meant to grind to a fine paste adding  little water . 

 Add the ground paste to the cooked churned dhal along with slightly  crushed  teppal ,  kokam petal's n boil well adding enough water for consistency ..

 Note : if no kokam then add a small piece of  tamarind but  make sure to grind it along with coconut 

Aluchi Amti/ Colacasia leaves cooked in Goda Masala .

Aluchi Amti/ Colacasia leaves cooked in Goda Masala . 

• Thur dhal - 1/2 cup 
•  Colacasia leaves - 4 to 6  . 
• Ground Nuts ..1/4 th cup  
• Turmeric powder -1/4 th tsp 
• Asafoetida/Hing - a pinch 
• Kashmiri red chilly powder - 2 tsp 
• Goda masala -2 tsp ( I have used Bedekar Goda Masala ) 
• Jaggery- 1 goose berry sized ( adjust to taste )
•  Tamarind ... lemon sized ( soak in little water for 20 mts, squeeze n discard the residue ) 
• Grated coconut- 1 tblsp ( ground ) 
• salt to  taste 

Seasoning 

• Oil -1 tsp 
• Mustard seeds- 1/2 tsp 
• Hing /Asafoetioda- a pinch 
• Methi Seeds ..4 seeds 
• Curry leaves ..1 sprig 

Method
Wash n pressure cook thur  dhal with  turmeric powder n  pinch of asafoetida . cool n mash it well .

Wash n chop Colacasia leaves n groundnuts  n pressure cook for 1 or 2 whistle .  

In a kadai add oil n splutter  mustard seeds, then add hing n methi seeds ,stir for a few seconds .  Add curry leaves n saute for 1/2 a minute .  Then add cooked dhal, cooked colacasia leaves n groundnuts , water ( for desired consistency ) chilly powder, goda masala, ground grated coconut, tamarind thick water , , jaggery , salt n boil well . 

 Serve with  rice/chapathi 

Drumstick Flower Bhaji using Goda Masala

Drumstick Flower Bhaji using Goda Masala 

•  Drumstick Flowers ...2 cup's 
• Oil.. 2  tsp 
• Mustard seeds ..1 tsp
• Hing/Asafoetida ...2 pinch  
• Onion ..1
•  Garlic Flakes..4
•  Red Chilly Powder..1-1/2 tsp 
• Goda Masala -1 tsp 
• Turmeric powder..1/4 th tsp 
• Jaggery -a pinch ,just for taste . 
• Salt to taste 

Garnishing 

• Coriander chopped ... 1 tblsp 
•  Grated coconut... 1 tblsp

 Method 
Wash n roughly chop drumstick flowers . 
Chop onion 
 Crush garlic flakes. 

In a kadai add mustard seeds, allow it to splutter n then add crushed garlic n fry for a while , add chopped onion n saute till pinkish red , Add hing n stir for a while . Add the roughly chopped flower , sprinkle little water ... cook for a while , add all the powder's along with jaggery .. mix n cook again till soft . 

Switch off and do the garnishing . 

Methichi bhaji

Methichi bhaji 

• Fresh Methi leaves ..1 huge bunch ( 2 cup's ) 
• Thur dhal ...1/4 th cup
• Oil..2 tsp
• Mustard seeds ..1/2 tsp 
• Garlic flakes ... 10 
• Onion ..1 
• Green Chilles ..3
• Jaggery ..a small piece ( optional ) 
• Grated coconut ..1 tblsp 
• Salt to taste 

Method 
Wash the methi leaves n tear it with hands as this avoids the bitterness .

Peel n chop garlic flakes, chop onion n green chilles. 

wash n soak the thur dhal in water for about 2 hours . 

In a kadai add oil , splutter mustard  seeds , then add chopped garlic n fry for a while ..Add chopped onion n fry till transparent , add green chilles , add cut methi leaves, salt  n saute till it wilts . Add the soaked thur dhal n very little water, jaggery  n cook for a while .. Once done garnish with grated coconut , mix well .

Serve with Rice n dhal or with Rottis /Phulkas . 

Phodnicha Bhaat

Phodnicha Bhaat 

• Cooked rice..2 cups ( usually left over rice is used ) 
• Oil..2 tsp
• Mustard seeds ..1/2 tsp 
• Cumin seeds ..1 tsp
• Asafoetida /hing.. 2 pinch
• Onion ..1 
• Green chillies ..2 or 3 
• Curry leaves..1 sprig  
• Turmeric powder..1/4 th tsp 
• Salt to taste 

Garnish 

•  Lemon Juice.. 1 tsp   
• Coriander leaves chopped ..2 tsp
• salt to taste

Method
Chop onion n green chilly .

In a kadai add oil n splutter mustard seeds n crackle  cumin seeds, add hing, curry leaves ,green chillies  give it a quick stir then add chopped  onion n fry till transparent then add turmeric powder n salt ..mix well . Add the cooked rice  & mix well. cover and let it steam for about 2 mts . Switch off and do the garnishing .  

Vangyache Kaap ( Purple Round Brinjal Tawa Fries )

Vangyache Kaap ( Purple Round Brinjal Tawa Fries )

• Huge Purple Brinjal sliced into roundels ... 8 
• Oil as required to shallow fry . 

For masala marinade 

• Red chilly powder..3 tsp
• Coriander powder..1 tsp 
• Cumin powder..1/2 tsp
• Amchur powder.. 1/2 tsp 
• Turmeric powder ..1/4 th  tsp 
• Gram flour/Besan .. 1 tblsp 
• Rice flour.. 2 tblsp 
• Salt to taste  

Method

Soak the sliced brinjal roundels in water for about 10 mts to remove the bitterness if any .

Pat it dry 

In a bowl add all the masala powders , salt , sprinkle little water n add the brinjal roundels .Mix n  let coat the masala well . Keep aside for a while . 

Heat a dosa tawa, drizzle oil n place the masala coated sliced brinjal , side by side n roast on both sides till done . 

Batata Phova

Batata Phova 

• Thick Phova ..2 cups
• Potatoes ..2 
• Onion ..2 
• Oil.. 3 tsp
• Mustard seeds..1 tsp
• Cumin Seeds..1 tsp 
• Urad Dhal..1 tsp
• Curry Leaves ..1 sprig 
• Green Chilly ..4 
• Turmeric powder..1/2 tsp 
• Salt to taste . 

Garnish 
Coriander leaves chopped ..1 tblsp 
Lime juice..1 tsp 

Method 
In a wide bottomed vessel add thick phova n add just enough water to soak the phova ... (more water will make it mushy . so little water as each  phova grains should be retained ) ... keep so soaked for about 20 mts . 

Wash n pressure cook potatoes , but dont make it mushy . Cool, peel n dice . 

Chop onions n green chilles . 

In a kadai add oil , splutter mustard seeds n cumin seeds ..add  urid dhal n fry for while . Add curry leaves, chopped green chilly . Then add chopped onion n fry till reddish brown .  Add salt, turmeric powder n mix well . Add boiled diced potatoes n fry for a while . Add soaked phova n mix gently . Switch off and do the garnishing 

Serve Hot . 

Aaloo Mutter Rassa ( Potatoes n Green Peas cooked in spicy gravy )

Aaloo Mutter Rassa ( Potatoes n Green Peas cooked in spicy gravy )

• Potato ..2 medium
• Green Peas.. 1 cup 
• Onion ..1 medium 
• Ginger Garlic Paste ..1 tsp 
• Tomato .. 1 huge 
• Grated dry coconut ..  3 tsp
• Red chilly Powder.. 2 tsp
• Coriander  Powder 1 tsp
• Turmeric Powder ..1/4 th tsp 
• Garam masala powder ..1 tsp
• Salt to taste 

Seasoning

• Oil..1 tsp
• Methi /Fenugreek seeds... 1 pinch 
• Cinnamon ..1/2 inch
• Mustard seeds..1/2 tsp
• Cumin seeds..1/2 tsp
• Hing/Asafoetida..1 pinch
• Curry leaves..1 sprig

Garnish

• Chopped coriander leaves

Method
Wash the potatoes , peel the skin n chop into 2 inch pieces .

Chop onion n tomato.

Grind dry grated coconut coarsely.

In a vessel add  peeled chopped potatoes , green peas n cook till  1/2 boiled .

In a kadai add oil , splutter mustard seeds, crackle cumin seeds, then add  Cinnamon stick, methi seeds, hing, curry leaves n saute for a while . Add chopped onion n fry till pinkish red .Add ginger garlic paste n cook for a minute . Add chopped tomato n cook till mushy . Add chilly powder, turmeric powder, coriander powder n fry for a second.Add water , half cooked potatoes n green peas with coarsely ground dry coconut ,salt n cook it . Then add garam masala powder , mix well .Garnish with coriander leaves .

Serve with rotti/chapathi 

Sprouted Matki Usal

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 .

Serve hot with chapati /Rottis

Note : It shouldnt be too watery nor too dry .Medium consistency . 

Drumstick Amti with Goda Masala n Dried Kokum .

Drumstick Amti with Goda Masala n Dried Kokum .

• Thur dhal - 1 cup 
• Drumsticks - 2 big or 4 small .  
• Turmeric powder -1/4 th tsp 
• Asafoetida/Hing - a pinch 
• Kashmiri red chilly powder - 2 tsp 
• Goda masala -2 tsp ( I have used Bedekar Goda Masala ) 
• Jaggery- 1 lemon sized ( adjust to taste )
•  Dried  kokum- 3 or 4 ... if not then use 1 lemon sized tamarind .
• Grated coconut- 1 tblsp ( ground ) 
• Curry leaves- 2 sprig  
• salt to  taste 

Seasoning 

• Oil -1 tsp 
• Mustard seeds- 1/2 tsp 
• Cumin seeds- 1/2 tsp 
• Hing /Asafoetioda- a pinch 

 Garnish

• Coriander leaves

Method
Wash n pressure cook thur  dhal with  turmeric powder n  pinch of asafoetida . cool n mash it well .

Wash n chop drumsticks to 4 inch pieces, scrape the outer fibre n cook it in little water ..dont over cook n make it mushy . 

In a kadai add oil n splutter  mustard seeds, cumin seeds..then add asafoetida,  n saute for 1/2 a minute .  Then add cooked dhal, cooked drumstick n water ( for desired consistency ) chilly powder, goda masala, ground grated coconut, dried kokum ,curry leaves , jaggery , salt n boil well . 

 Garnish with  coriander  leaves. 

Amti (Maharashtrian Dal )

 Amti (Maharashtrian Dal

• Thur Dhal-1/4 th cup 
• Tomato-1 
• Curry leaves-1 sprig 
• Oil- 1/2 tsp 
• Turmeric powder-1/2 tsp
• Salt to taste 

Seasoning 

• Ghee -2 tsp
• Mustard seeds  -1 tsp
• Cumin seeds-1/2 tsp
• Hing/Asafoetida- a pinch 
• Crushed Garlic-3 flakes 
• Crushed Green chillies-2 
• Red chilly powder-1/2 tsp 
• Curry leaves-1 sprig 
• Salt to taste 

Garnishing  

•  Coriander leaves- 1 tbsp
•  Fresh coarsely ground grated coconut -1 tblsp 

Method 
Pressure Cook thur dhal, tomato , chopped curry leaves, oil   with turmeric powder .cool n mash it well .

Crush garlic n Green chillies . 

In a kadai add ghee , splutter mustard seeds n crackle cumin seeds then add chopped curry leaves, crushed garlic n green chillies, hing n fry for a while . Then add the cooked stuffs , add water ,salt n boil well. Then do the garnishing .  

Sabudana khichdi

Sabudana khichdi 

• Sabudana /Tapioca pearl  -1 cup 
• Water-3/4 th cup 
•   Peanuts-1/2 cup
•  Potatoes-2 
• Sugar-1/2 tsp 
• Salt to taste 

Seasoning 

• Oil - 3 tsp 
• Mustard seeds-1/2 tsp 
• Cumin seeds-1/2 tsp 
• Hing/Asafoetida-a pinch 
• Curry leaves-1 sprig 
• Green chilies chopped-2 

Garnishing 

• Grated coconut- 1 tblsp 
• Coriander leaves chopped- 2 tsp 
• Lemon juice-1 tsp 

Method

Wash sabudana around 5  times n  then soak in water for four  hours or till it  become soft
    & fluffy.

 Roast peanuts , peel the skin & then grind coarsely.

Pressure cook potatoes , cool , peel n chop them to tinny cubes.  

In a kadai add oil , splutter mustard seeds ,then add  cumin seeds n let it crackle, add chopped green

    chilies , hing, curry leaves n fry for few seconds .  

Add sabudana , salt & stir well. cook on medium flame for 4- 5 minutes till  soft.
    
 Now add cubed potatoes, sugar & stir for a minute . .

 Add coarsely ground  peanuts n mix well . Then do the garnishing .

Serve hot .