CHILLI GARLIC MUSHROOM

INGREDIENTS:
Button Mushrooms 10 medium
Garlic 1 pod chopped
Green chilli 3 chopped (as per taste)
Soya sauce 2 tbsp
Salt to taste
Oil

METHOD:
Wash mushrooms and cut them into halves or four pieces.

Heat oil in a pan. On a high flame, add garlic and chillies. When they turn light brown, add mushrooms, soya sauce & little salt. Mix well and saute for 3-4 mins. Switch off the gas and serve hot.

BANGDA (MACKEREL) FISH AMBAT

INGREDIENTS:
Bangda 3 medium size (cut into 3 pieces)
Coconut 2 tbsp
Red chilli (byadgi) 15
Tamarind lemon size
Garlic 2-3 cloves
Ginger 1 inch
Haldi 1 tsp
Onion 1 medium chopped
Oil
Salt to taste

METHOD:
Clean & wash bangda. Apply salt & haldi. Keep aside.

Grind to a fine paste, coconut, red chillies, tamarind, garlic, and ginger with water.

Heat oil in a (thick) bottom kadai. Add onion. Fry till transparent. Add ground masala and little salt. Add water to make a thick gravy. When it starts boiling, simmer the gas and add fish pieces. Cover & cook for 5 mins.

SPROUT MATKI (MOTH BEAN) USAL

This is a Maharashtrian delicacy which goes well with roti or chapatti.

Ingredients:

Matki sprouts 2 cups

Onion 1 big chopped

Tomato 1 big chopped

Garlic 3-4 cloves chopped

Green chilli 2 chopped into big pieces

Curry leaves a few

Coconut grated 2 tbsp

Chilli powder ½ tsp

Goda masala ½ tsp (specialty of Maharashtra, similar to garam masala powder)

Mustard seeds 1 tsp

Hing a pinch

Haldi 1 tsp

Oil

Salt to taste

Method:

For the sprouts- Wash and soak the matki overnight. Next day, discard the water and put the matki into an airtight container for 10-12 hours. The sprouts are ready.

Heat oil in a kadai. Add mustard seeds and hing. As they splutter, add green chilli, curry leaves. Add garlic and onion. Fry till onion is golden. Add tomato. Fry for 2 mins. Add haldi, chilli powder and goda masala. Fry for 2 mins. Add matki sprouts. Mix. Add coconut, salt and water till the level of matki. Cover and cook on medium flame till done. (Maharashtrians use 1-2 tsp gud or jaggery for a little sweetish taste. It is optional)

DRUMSTICK POTATO SABZI

This acts as a good accompaniment with any kind of dal and can be prepared in short time.

Ingredients:

Drumsticks 4 cut into 1 ½ inch pieces

Potato 2 big peeled and cut into cubes

Onion 1 big chopped

Coconut 2 tbsp

Haldi 1 tsp

Chilli powder 1 ½ tsp

Coriander powder 1 ½ tsp

Tamarind pulp 1 tsp

Salt to taste

Oil

Method:

Wash cut pieces of drumstick and potato.

Heat oil in a kadai. Add chopped onion. Fry till golden. Add haldi, chilli powder, coriander powder. Fry for a minute. Add drumstick and potato. Add salt and tamarind pulp. Add water 2-3 cups water. Cover and cook till done.

ZHATPAT PRAWNS PULAO

Ingredients:
Rice 2 cups
Prawns (frozen) medium size 2 cups
Onion 1 big chopped
Green paste 4 tbsp
Ginger garlic paste 1 tbsp
Haldi 1/2 tsp
Lemon juice 3 tsp
Garam masala powder 1/2 tsp
Salt to taste
Oil

Method:
Soak rice for half an hour. Make green paste with half small bunch coriander leaves, few mint leaves and 4 green chillis (or as per your taste) using very little water.

Clean prawns, wash and marinate with haldi, lemon juice, green paste, garam masala powder and salt.

Heat oil in a kadai. Add onions. Fry till golden. Add marinated prawns. Stir. Add soaked rice, 4 cups water and salt to taste.Cover and cook till rice visible and bubbles on top of rice. Switch off and let it rest for 15 mins. Serve hot.

FISH SUKKE

This is a recipe that my father prepares with a smile on his face as it is his favorite. Recently when he visited us, I asked him the recipe, participated in a cookery competition and won a prize....so here it goes

Ingredients
Mackerel (bangda) 4 medium cut into 2 pieces (any fish can be used)
Teppal (sichuan pepper) 15-20 soaked in water
Ground masala:
Red chillies 20 (soaked in water)

Turmeric leaves medium size as needed (if fresh ones are not available, use dried ones after soaking in water)

Haldi 1 tsp
Tamarind pulp 1/2 cup
Garlic 5-6 cloves
Ginger 1 inch piece
Salt to taste
Coconut (optional) 2 tbsp

Method
Clean & wash the fish.
Grind the masala to a fine paste adding water. Apply it to the fish.
Take a thick bottom kadai. Sprinkle some water. Now spread turmeric leaves one by one so as to cover the whole kadai. Put the fish with the masala in the middle. Spread teppal all around. Add 1/2 cup water. Again cover the masala with turmeric leaves fully. Put a lid tightly.
Cook this on a low flame for 1/2 hour.

It tastes best the next day as the fish takes in all the flavor from the turmeric leaves. It can be kept for a week, but if coconut is added to the ground masala then just 2 days.

CHATTAMBODE

This is a snack that my mom used to prepare on Sundays and we used to love it. My mom recently visited us and I requested her to prepare the same. It was just so delicious ......

Ingredients
2 cups + 3 tbsp Chana dal
1 cup chopped Dill leaves (sheppi or sabsige leaves) optional
1 big Onion chopped
1 tsp Chilli powder
1/2 tsp Haldi
Salt to taste
Oil for deep frying

Method
Soak chana dal for 5-6 hours. Set aside 3 tbsp chana dal.

Grind chana dal coarsely with very little water (you can use the pulse button on the mixer). Take it out in a bowl. Add chopped dill leaves, onion, chilli powder, haldi and salt. Add 3 tbsp soaked chana dal at this point. (Tip- mix it at the time of deep frying or it becomes difficult to deep fry. You can cover with plastic wrap and keep it in fridge too)

Heat oil in a kadai. Mix the chana dal and other ingredients. Apply water on your palm. Take a small ball of this mixture and flatten it. Deep fry till golden.

Can be served with any sauce or chutney....I like to eat it just the way it is.....yum!