A very simple and easy pickle recipe. Even novice cook can prepare this.its a 10 minute recipe.This goes well not only with varan bhat /thalipeeth but also with sambar rice.
Ingredients needed
Raw green mango (kairi) -1 cup
Chilli Powder -2 tsp (use kashmiri chilli powder for bright red colour)
Turmeric - 1/2 tsp
Salt as required
For the seasoning
Oil -2 tsp
Mustard - 3/4 tsp
Asafoetida/Hing - a pinch
Method
1.Chop mango into small pieces with the skin.
2.Add salt and turmeric, chilli powder & mix well with mangoes.
3.Heat oil, add mustard seeds, when they splutter, add asafoetida, and add it to the mangoes.
4.Mix well and serve with curd rice or varan bhat..
5. Can be stored in the refrigerator for 2 days.
Khichdi is a perfect single pot meal is ideal for lazy weekends . It is one simple dish that has a blend of spices, dal and vegetables .THIS IS THE COMFORT MEAL I PREPARE WHEN I HAVE TO COOK FOR MYSELF.
You can use split yellow moong dal or green gram split moong dal.
Ingredients
1 cup raw rice,
1 cup 4 cups water
Vegetables of your choice (peas, brinjals, potatoes, gherkins, onions and peanuts etc - optional).
2 teaspoon Maharashtrian black masala (kala /goda masala),
1 teaspoon coriander powder,
1 teaspoon cumin powder
1 teaspoon turmeric powder,
1/2 teaspoon red chili powder,
1/4 teaspoon asafoetida,
1 teaspoon sugar or jaggery
salt,
Garnishing:
Chopped coriander leaves
Fresh grated coconut
Method :
1. Mix rice and split yellow moong dal , wash and drain. Keep aside for 15-20 minutes. Meanwhile heat a pan.
2. Add oil. When it is hot, add mustard seeds and let them pop. Add asafoetida and turmeric powder. Add the vegetables and fry until tender.
3. Add the rice and dal mixture and fry.
4. Bring water to a boil. Pour it over the rice and dal mixture and stir.
5. Allow to boil. Simmer and add black masala, coriander-cumin powder, salt, chili powder and sugar to it. Cover and cook till rice is tender.
6. Garnish with coconut and coriander leaves. Top with ghee and serve hot with pickle and tomato-onion salad or papad.
In maharashtrian houses Upwas Thali contains items specially made for fasts. Normally upwas thali has varayiche tandul (samo/moraiyo rice) / BHAGAR /VARICHA BHAT, danyachi amti and SABUDANA THALIPEETH along with upwas lime pickle .In addition you will find sabudana khichdi in some houses.
Danyachi amti (Peanut curry) is hot and sweet an 'upvaas' dish and accompanies very well with the samo(varicha) rice.Peanut curry is generally considered and accompanies sago or samo (vari) khichdi. But there is no good reason why it cannot be enjoyed on any day you feel like it .
The curry makes a nice spicy side dish to a weekday meal of roti and vegetables.This is my moms recipe .As a child I used to love this amti & often call it WHITE COLOUR AMTI
I had served with rajgeera puri
Ingredients
1 cup roasted peanuts / peanut soaked in water for 1 hr
1 cup fresh coconut
1 1/2 cup water
1/2 tsp cumin seeds
1 green chillies
1 potato (cubed)
1tsp tamarind pulp / 1 kokum
1 tsp ghee
pinch sugar
Salt to taste
Method:
- In case using soake peanuts pressure cook them for 3 whistles in cooker.
- Grind half peanuts with fresh coccnut in mixie to form a smooth paste.Keep half for adding directly to amti later
- If using roasted peanuts Grind roasted peanuts with fresh coconut in mixie to form a smooth paste Add water if required while grinding..
- Heat ghee in pan. Add cumin seeds. Once they splutter, add green chillies and fry for minute.
- Add potato little water & cover with lid till potato is cooked
- Add remaining boiled peanuts.
- Now add peanut coconut paste and water to adjust amti consistency . Add salt,sugar,tamarind pulp.
- Bring the amti to boil. Garnish with chopped coriander.
- Serve hot with Varyache Tandul /rajgeera puri .
Tips:
- Instead of roasting peanuts at home, use store bought unsalted roasted peanuts.
Summer is aproaching fast . Sun has already started emanating heat in hyderabad A variation from plain buttermilk is masala chaas /spiced buttermik .
Chaas or chaach is a salted drink like lassi; however, chaas contains more water than lassi and has the butterfat removed, so its consistency is not as thick as lassi. Salt and Jeera (cumin seeds) are normally added for taste and sometimes even fresh coriander. Fresh ground ginger & green chillies may also be added as seasoning.
Chaas is popular in the Indian states Gujarat and Rajasthan, where it is drunk with the main meal.[citation needed] It is known to aid digestion[citation needed] and is an excellent coolant in the Indian and Pakistani summers[citation needed]. It is called 'majjige' in Kannada, 'taak' in Marathi, 'majjiga' in Telugu and 'moru' in Tamil and Malayalam.
Masala Chaas
Curd 2 cups
Chilled water 5 cups
Jeera powder / cumin seeds 2 tsp
Coriander leaves 1 tbsp
Pudina leaves 8-10
Green chilli 2
Ginger (grated) 1/2 inch
Black pepper powder 1/2 tsp (optional)
Black Salt /chat masala 2 tsp
Salt
Method:
1.In a blender take all ingredients except curd and water.
2.Blend till all ingredients mixes finely.
3.Now add curd and blend again for 2-3 min.
4.Add chilled water and mix well.
5.Serve in tall glasses with fresh mint leaves /coriander leaves.
6.Sprinkle pinch of chatmasala / jeera powder on top
Tips:
1. You can use fresh cumin seeds instead of jeera powder or a combination of both.
2. Use chat masala / black salt / black pepper powder as per availability in your house
