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!

MIX VEGETABLE

(JAIN SABZI WITHOUT ONION & GARLIC)

I prepare this recipe for Sankashti when we keep fast and cannot eat onion or garlic.

Ingredients

Vegetables mixed 2 cups chopped (beans, carrot, potato, peas etc)

Tomatoes 3-4 medium sized

Green chilli 2

Kaju 5-6

Ginger 1 ½ inch

Dalchini stick 1 inch

Bay leaf 1 small

Laung 2

Cardamom 2

Sesame seeds/til 2 tsp

Dhania powder 2 tsp

Jeera powder 1 tsp

Garam masala powder ½ tsp

Red chilli powder ½ tsp

Kasoori methi 2 tsp (optional)

Milk ½ cup

Salt to taste

Oil

Preparation

Boil all vegetables and keep aside.

Make a puree with tomato, green chilli, ginger, and kaju.

Heat oil, add dalchini stick, bay leaf, laung, cardamom, and til. Add puree to it. Sauté for 2 min. add dhania powder, jeera powder, and chilli powder. Sauté again for 2-3 min on medium flame. Add boiled vegetables, salt, milk and garam masala. Cover & cook for 5 min.

Serve with chappatis or rotis.

BANANA BUNS

(BANANA FLAVORED PURIS)

This is a good recipe for morning breakfast or a take away for picnics. Tastes really good. Using pretty ripe bananas for this recipes makes the buns really tasty. This recipe comes from Mangalore.

Ingredients

Ripe bananas 2 big (mashed)

Sugar powdered 1 ½ cups

Yogurt (sour)/Dahi 5 tbsp

Baking soda ¾ tsp

Salt ¼ tsp

Maida or all purpose flour 5 cups or as needed

Oil for deep frying

Preparation

Mix mashed banana, powdered sugar, dahi, baking soda and salt. Add maida and mix. Keep adding maida as needed to prepare a stiff dough. The dough is a little sticky. Keep aside for 5-6 hours.

Take lemon sized portions of the dough and roll them into thick puris. Heat oil in a kadai on medium heat. Deep fry till golden brown.

Serve with coconut chutney or can be eaten as it is. Serves good as snack or breakfast.