Date Tamarind Chutney

Dates and tamarind chutney in Marathi

Yield: Approx 1 cup Chutney
Time: 10 minutes


Ingredients:
Pitted baking Dates 150 grams (Tip 1)
lemon sized Tamarind (seeded)
1/4 cup grated Jaggery (Optional) (Tip 2)
1 Green chili or 1/4 tsp red chili powder
4 to 5 Mint leaves
1 tsp Coriander powder
1/2 tsp Cumin powder
2 pinches Black salt (Kala namak)
Pinch of salt

Method:
Tamarind Pulp
1) Soak tamarind into 1/2 cup hot water. Or you can boil 1/2 cup water, add tamarind, turn off the heat and cover the pot for about 1/2 an hour.
2) Once tamarind water cools off, add it to blender and blend nicely. Then strain add the thick pulp by using fine mesh.
Dates pulp
3) I used pitted baking dates which are seeded and crushed nicely. Add few tbsp water to it and mash with hands.
4) In a blender add green chili, mint leaves, mashed dates, tamarind pulp, jaggery, coriander-cumin powder, black salt, and pinch of normal salt. Blend it together and make the chutney.
This chutney goes well with any chaat items, samosas and pakodas.

Tips:
1) If you are using normal whole dates, use around 13 to 15 dates. Remove seeds first. Then soak into warm water for about 2 hours. Use water only enough to cover the dates. Drain and reserve the water. Blend the dates to fine paste. If required, use little reserved water to make the paste.
2) I like extra sweetness to this chutney. Sometimes, only dates don't give this chutney the required sweetness. So, i have used little jaggery for sweetness. You can use sugar instead of jaggery.

Urad dal Dangar

Urad Dal Dangar in Marathi

Ingredients:
1 1/2 cup Urad dal (with peels on)
1 tbsp Cumin Seeds
1/2 tbsp Asafoetida
5 to 6 dry red Chilies
1/2 tbsp oil

Method:
1) Dry roast Urad over medium low heat till you sense nice aroma. Stir continuously. It should take about 10 to 15 minutes. Then transfer roasted Urad to a bowl.
2) Heat 1/2 tsp oil in a pan and roast red chilies over medium low heat for 2 minutes. Do not roast over high heat, it will burn the chilies. Remove seeds if you want the powder less spicy.
2) Mix roasted Urad Dal, cumin, asafoetida, and roasted red chilies together and grind to fine powder. Dangar is ready.
Let it cool down and then store it in a airtight container.

Mix 1 tbsp Dangar, 3 tbsp finely chopped onion or 2 cloves of crushed garlic, some yogurt and salt. Serve this mixture an accompaniment with the meal.

Dosa Podi Recipe

Dosa Podi in Marathi

Yield: 1/2 cup
Time: 20 minutes



Related Recipes:
Masala Dosa
Udipi Sambar

Ingredients:
1/4 cup urad dal
1/4 cup chana dal
7-8 Dry red chilies
6-7 Curry leaves
1 tsp oil
salt to taste

Method:
1) Roast chana dal and urad dal separately until lightly pink.
2) Heat 1 tsp oil in the pan. Add red chilies and curry leaves. Roast slightly.
3) Grind chana dal, urad dal, red chilies, curry leaves and salt together to a powder. Keep very little coarse for crunchy texture.
Sprinkle over Dosa to make it flavorful.

Tips:
If you want the podi little more spicy, mix 1 tsp red chili powder to it.

Green Chili Kharda

Mirchi Kharda in Marathi

Yield: 2 tbsp
Time: 10 minutes

Ingredients:
15 green chililes (Thai)
6 to 7 Garlic pods
1/2 tsp salt or to taste
1/2 tsp Oil

Method:
1) Remove stems of green chilies, peel garlic pods. Heat a pan over low heat. Add 2 to 3 tbsp water, green chilies and garlic. Cover and steam cook for 5 minutes.
2) After 5 minutes, cook uncovered until all the water evaporates. Let it cool down. Put them into mortar with salt and crush them with pastel. If you don't have mortar and pastel use grinder.
3) Heat 1/2 tsp oil, add crushed Kharda and roast for a minute.
Serve this super hot Kharda with Bhakari (Millet Roti)

Tips:
1) This is the basic recipe. You can do variations to this basic recipe. Add cilantro, cumin, hing into hot oil before adding crushed Kharda. Also sprinkle little peanut powder. Some people like to add little roasted sesame seed to this Kharda.

Tomato Pasta sauce

Tomato Pasta Sauce in Marathi

Yield: 1 cup Pasta Sauce
Time: 35 minutes.

Ingredients:
6 Tomatoes
2 tbsp readymade tomato paste
3 tbsp Olive Oil
4 big garlic cloves, thinly sliced
1/4 cup Onion, chopped
1/2 tsp Red chili powder
1 tsp dry Oregano, powdered
2 pinch Black pepper
Salt to taste
How to make Pasta?

Method:
1) Halve each tomato. Take a baking tray, grease with 1 tbsp olive oil. Place tomato halves, cut side down. Sprinkle sliced garlic all over tomatoes.
2) In other small baking bowl mix very little olive oil and sliced onion. Preheat oven 400 F bake tomatoes and onion for 15 minutes. Keep both bakewares on the middle rack. Keep eye on it.
3) After 15 to 17 minutes tomato will become little mushy and onion-garlic will change little color. Let them cool down. Then puree only in the grinder.
4) Heat a pan, add olive oil, add red chili powder and Onion. Saute for a minute, add tomato mixture and stir. Then add tomato paste and stir nicely. Simmer for 10 to 15 minutes.
5) When sauce become thick, add oregano and salt. Cook for 2 more minutes and remove from heat.

Note:
1) Tomato paste gives nice color to Pasta sauce. If you don't have tomato paste, use little tomato ketchup (It shouldn't be too sweet). However, tomato ketchup may give little sweet taste to the sauce.
2) If you can't find oregano, use basil or thyme. Pasta will get that particular flavor.

Coconut chutney recipe

Coconut Chutney in Marathi

Yield: approx 3/4 to 1 cup
Time: 5 mins

Ingredients:
1/2 coconut, scraped
2 Green chilies
1/2 cup Cilantro, chopped
1/4 tsp Cumin Seeds
1 tbsp Lemon Juice
Salt to taste
1/2 tsp sugar

Method:
1) Roast cumin for a minute over medium heat. Roasted cumin gives nice flavor to chutney.
2) Grind scraped coconut, green chilies, cilantro, cumin, lemon juice, salt and sugar together. If you want thin consistency, add little water and grind again.

Addition of 2 tbsp yogurt makes the chutney smooth and tasty. In this case, add 2 more chilies and while grinding the chutney.

Serve the chutney with Idli, Appe, Medu Vada and other savory south indian dishes.

Methamba

Methamba in Marathi

Yield: between 1/4 to 1/2 cup
Time: approx 30 minutes

Health Tip: Health benefits of Methi (Fenugreek) Seeds

Ingredients:
1 cup Green Mango, small cubes (peeled) (You can use half ripe mango)
1/2 cup Jaggery
1/2 tsp Fenugreek Seeds
1 tsp Oil
1/8 tsp Mustard seeds
1/8 tsp Asafoetida
1/4 tsp Turmeric powder
1/2 tsp Red Chili Powder or to taste
Salt to taste

Method:
1) In a medium pan, heat oil. Add fenugreek seeds and let it brown. Then add mustard seeds, wait till they crackled. Add asafoetida, turmeric powder and chili powder. Imediately add mango cubes. Add little water, cover and simmer till mango cubes cooked nicely (Cook over low heat). Add salt to taste.
2) Once mango cubes are tender, add jaggery and 1/2 cup water. Cook till sauce thickens.

Note:
1) Keep the thickness of sauce according to your choice.

Mint Chutney

Mint Chutney in Marathi

Serves: 2 persons

Ingredients:
1/2 cup Mint Leaves
1/2 cup Cilantro
1/4 cup finely chopped Onion
2 Garlic Cloves (Optional)
2 Green Chilies
1/2 tsp Cumin Seeds
1/2 tsp Lemon Juice
Salt to taste
1/4 tsp Sugar

Serve this flavorful chutney with Vegetable Sandwiches, Mutter Khasta Kachori, Soya Cutlets, Methi Stems Pakoda, Bread Roll, Muttar Potato Karanji, Patti Samosa, Dhokla and other snacks Items


Method:
Put all the ingredients into the mixer and make fine paste. Add 2 to 3 tbsp water if needed.

Note:
1) You can use dried Pomegranate Seeds or little Tamarind juice instead of Lemon juice for sour taste, but lemon juice taste better in this chutney and it is easily available in the kitchen.

Tomato Chutney

Tomato Chutney in Marathi

Serves: 4 people (1/2 cup)

Tomato Chutney goes great with Dosa, Uthappa.


Ingredients:
3 medium Tomatoes (Know more: health benefits of Tomato)
4 tbsp Peanuts
2 tsp Urad Dal
1 tbsp Oil
1/8 tsp Asafoetida
1/4 tsp Mustard Seeds
5 to 6 dry Red Chilies
1/2 tsp Sugar
Salt to taste

Method:
1) Heat Oil, add Mustard seeds and Let them crackle. Add Asafoetida powder and peanuts. Turn the heat on medium low. Saute peanuts until they start changing color.
2) Add Urad dal and saute until color changes to brown. Add red chilies and saute for 10 to 15 seconds. Now put in chopped Tomatoes, cover and cook for 2 to 3 minutes or until tomatoes become mushy.
3) Turn off the heat and let the mixture cool down for about 15 minutes. Now put this mixture, salt and sugar in the grinder. Grind to fine paste. Do not add water while grinding.

Serve this Chutney with Idali, Dosa or Uthappa. Also see Onion Chutney

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