Khatti Masoor Ki Dal

A blend of masoor with tamarind to create an aromatic and tangy dish for occasions when you crave something chatpata. Let me know how it turns out for you :)

Ingredients:

• 1/4 cup masoor dal, pressure cooked
  
• 5 pods of garlic
• 1 bay leaf
• 1 tsp ginger paste
  
• 2 cloves
• 1/2 tsp jeera (cumin seeds)
  
• 1 small cinnamon stick
• 1 small tamarind (imli) pod
• 1/2 green chili
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp mustard seeds
• pinch of asafoetida (hing)
  
• 1 tbsp oil
  
• salt to taste
  

Method:

• Soak the tamarind in water for 10 mins.
  
• Make a paste with garlic, cumin seeds, green chilli, ginger cinnamon and the tamarind along with the water it was soaked in. Set aside.
  
• Heat oil in a pan, add mustard seeds and hing. Once mustard seeds start to crackle , add the paste, salt and turmeric powder.
• Mix well and cook on low flame till oil separates. See picture below.

• Now add the cooked massor dal in the gravy.
  
• Cook on a low flame for 10 minutes.
• Sprinkle garam masala and mix well.
  
• Ready to serve
  

Serving Suggestions:

• Serve hot with roti or rice

Rajma Beans Toast ( Quick Snack )

A quick snack that can be made from leftover rajma curry or can be had in the morning for a healthy start.

Ingredients:

2 wheat bread slices

rajma curry (click for recipe)

cheese shredded

3 tsp tomato sauce (ketchup)

coriander leaves to garnish

chili flakes to taste

Method:

• Toast the bread slices , apply some tomato ketchup over it
• Now spread the rajma curry , shredded cheese and chili flakes on it.
• Ready to serve

Serving Suggestions:

With green chutney

Paneer Tikka ( without oven, on stovetop )

This is a classic tandoor dish which is almost everyone's favorite. I love it too and always used to think that you cannot make it without an oven or a tandoor. But here is my attempt at making it without an oven and it turned out yummmmy. Hope you will enjoy as much as I did.

Ingredients:

• 250 gm paneer (cottage cheese)
• 1 cup curd
• 1 tsp garam masala powder
• 1 tsp ginger garlic paste
• 1 tsp red chilli powder
• 3 tsp oil
• salt to taste

Method:

• Whisk the curd till it is smooth.
• Add salt, chilli powder, garam masala powder, ginger garlic paste and mix well
• Cut paneer into slices or cubes as you prefer.
• Prick the paneer cubes with a fork on both the sides.
• Now add these to the curd. Mix well and set it aside for 1 hour.
• Now the paneer should be well marinated.
• Heat a tawa (pan) on a medium flame. Once heated, grease it with oil and place the paneer as shown below in the picture.

• Keep the heat on a low flame. Make sure you check often so it does not get burnt.
• Cook on both the sides till it is crisp.
• Ready to serve.

Serving Suggestions:
Serve as a snack or a starter along with lemon slices, sliced onions and green chutney.

Tip:

• Do not cover the tawa with a lid.
• You can get a grilled feel by cooking it a bit longer. Just make sure it does not get burnt.
• I have used a non stick tawa. If you are not using a non-tick tawa, you will need more oil.

Sprouted Math (Mooth) Curry

Ingredients:

• 2 cups sprouted math ( mooth lentil )
  
• chopped red / green chilli
• 1 tsp mustard seeds
• pinch of hing
• 2 tsp garlic paste
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
  
• salt to taste
• 2 tsp oil

Method:

• Soak the math overnight and sprout them.
  
• Heat oil in a pan. Add mustard seeds, chillies and hing.
• When the mustard seeds crackle, add the garlic paste. Stir for a minute.
• Now add turmeric powder, cumin powder and garam masala.
• Add 2 cups of water.
• When the water comes to a boil, add the sprouts.
• Add salt and cook covered on a low flame.
• When the math grains are soft, turn off the heat.
• Ready to serve.
  

Serving Suggestions:
Can be served with rice or chapatis.

Tip:

• I have added 2 cups of water for 2 cups of math because I wanted it to have a little gravy. If you want it dry, add less water.
• Some people like to add onion alse. For that, add it before adding the garlic paste and cook it till golden brown and follow the same procedure.
• You can use 'goda masala' - a maharashtrian speciality - instead of garam masala for a different taste.
  

Mamara / Murmure / Puffed Rice

This is a popular snack and puffed rice is available is most grocery shops. It's commonly used in preparing Bhel.


Ingredients:

• 2 tbsp oil
• 4 cups puffed rice ( mamara / murmure )
• 1/2 tsp mustand seeds
• 3 dried red chillies
• 2 tsp red chilli powder
• 1 tsp turmeric powder
• pinch of hing ( asafoetida)
• salt to taste
• sugar to taste ( optional )
  

Method:

• Heat oil in a pan. Add mustard seeds, hing and dried red chillies.
• Once the mustard seeds crackle, add the mamara.
• Mix well and add turmeric powder, red chilli power, salt and sugar.
• Keep mixing on low heat till the rice is crunchy.
• Wait for it to cool down. Store in an air-tight container
  

Serving Suggestions:
Serve as it is or with gren chutney, onion and sev. You can also use it to prepare Bhel.

Tip:
Make sure you cook it on low-flame and stir often to avoid geeting it burnt.

Khaman Dhokla

This recipe is for all those who have been asking me to share a recipe using available instant mixes. Though the instant mix packet comes with its own recipe, here is my time tested twist on that recipe which makes soft and yummy dhoklas like no other.. enjoy!

Ingredients:
Instant gits khaman dhokla packet

2 dry red chilies / chili flakes

1 tsp sesame seeds

1/2 tsp mustard seeds

pinch of hing

few curry leaves

bunch of coriander leaves

water required

oil required

Method:

• I have used GITS ready to make dhokla packet
• Mix all the ingredients in a bowl according to the instructions given on the packet
• Pour the mixture in a oil greased thali and sprinkle chopped coriander leaves and chili flakes
• Put the thali in a dhokla maker and steam it for 10 to 15 mins
• Do not cut them into pieces yet.
• Heat oil in a small pan , add mustard seeds, hing, curry leaves, dry red chili and sesame seeds.
• When seeds crackles , pour the oil onto dhokla pieces.

Serving Suggestions:

Serve with green chutney


Tip:

• You can mix some chopped vegetables in a mixture and steam it .

Batata Poha

Lovely Maharashtrian snack. Rediscover it my style!


Ingredients:
1 cups poha ( rice flakes )
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
1 green/red chilli, finely chopped
pinch of cinnamon powder
1 boiled potato, cut into small pieces
pinch of hing
few curry leaves
pinch of sesame seeds
salt to taste
lime juice to taste
sugar to taste
1 tbsp oil

Method:

• Soak the poha in water for 10 minutes. Drain and set aside.
  
• Heat oil in a pan. Add mustard seeds, hing, and curry leaves.
• When seeds start to crackle, add cut potatoes, salt, turmeric powder, cinnamon powder, sesame seeds.
• Mix well and cook it for a minute.
• Add the poha, lime juice and sugar. Mix well.
• Ready to serve
• Garnish with coriander leaves.
  

Serving Suggestions:
A great snack. Sprinkle Sev or chopped onions for better taste.

Tip:
Don't soak the poha for too long, or else it will get soggy.

Pasta with Tomato Sauce

A basic pasta sauce recipe. Enjoy.


Ingredients:
1 medium onion, chopped finely

3 tbsp olive oil

2 tsp garlic paste

1 tsp of dried basil leaves

1 tsp oregano

1 cup of pureed tomato ( blanch the tomatoes, remove the skin and blend it)

salt to taste

pepper powder to taste

2 tsp tomato sauce ( ketchup )

1 small capsicum ( chopped finely and crushed )

1 cup penne pasta

Shredded cheese to taste

Cherry tomatoes to garnish

Method:

• Boil the pasta in enough water along with salt and few drops of oil.
• Once the pasta is cooked, drain the water and set it aside.
• In a pan, take the oil and add the chopped onion. Cook for 2 minutes
  
• Add the garlic paste and crushed capsicum.
• Add the basil leaves and oregano. Cook for 5 minutes.
• Now add the tomato puree and tomato sauce. Mix well.
• Cover the pan with a lid and cook on low heat for 10 minutes.
• Remove the lid and add salt and pepper.
• In a serving bowl, put the pasta and pour the sauce over it.
• Garnish with shredded cheese and cherry tomatoes.
• Ready to serve
  

Serving Suggestions:
Can be served as a meal or as a snack.

Traditional Chutney

This is a treasured recipe that has been passed down generations in my family. It's a tasty dry mix of spices that is simply irresistible. Here I am sharing it with all of you in hope of spreading the love of my grandma.


Ingredients:
1 cup chana dal
1 cup dry coconut - shredded
2/3 cup sesame seeds ( til )
3 tbsp oil
2 tsp mustard seeds
1/2 tsp hing
2-3 whole red chillies
1 tsp chilli powder
salt to taste

Method:

• Soak the chana dal for 4 hours in water. Drain and spread it out to dry.
  
• Once the chana dal is dry, heat oil in a deep pan and fry the chana dal till golden brown. Set aside.
• In a shallow flat pan, roast the sesame seeds till slightly brown. Set aside.
• In a deep pan, heat 3 tbsp oil, add mustard seeds, hing and dry red chillies.
• Once the mustard seeds start to crackle, add the shredded dry coconut and fry till it turns pink.
  
• Add the chana dal, sesame seeds, salt and chilli powder. Turn down the flame and mix well.
• Turn off the heat and let it cool.
  
• Store it in an airtight container.
  

Serving Suggestions:
Can be had along with any meal. Goes well with chapati or rice.

Tip:
You can use ready made fried chana dal to save some effort.