- 2 kg left over idli batter
- 2 inches of ginger
- 6 green chillies
- 1 flat tbsp of cumin seeds
- 4 tbsp cooking oil
- salt to taste
Grind ginger and green chillies together to make a coarse paste. Add this paste along with cumin seeds to the idli batter and mix well. Add salt, but remember the idli batter already has salt in it, so be careful.
Now add oil to a thick bottomed wok. Pour half the mixture into it. Cover the wok with a lid and let it cook on a low flame. When the bottom is crusted flip it over and let the other side get crusted too! Use the other half in the same manner to get two delicious golden buns as seen in the picture. Cut them into wedges as we cut a pizza. The are ready to serve with ginger chutney!
Laal Kumhde/Kaddu ki Sabji, Bhoplyachi Bhaji
- 1 Kg. Raw Lal Kumhda/Pumpkin
- 2 Tbsp. – Raisins
- 1 Tbsp. – Chironji dana
- 1 Tbsp. – Khaskhas/Poppy seeds
- 4 – Dried Red Chilies
- ¼ Tbsp. – Turmeric powder
- ½ Tbsp. – Red Chili powder
- ½ Tbsp. – Coriander Powder
- 4 – Green Chilies, shredded lengthwise
- 10 – Curry leaves
- 1 Pinch of roasted Fenugreek powder
- 2 Tbsp. – Grated dried coconut (khobra)
- ¼ cup – finely chopped Coriander leaves
- 2-3 Tbsp. – Cooking oil
- Salt to taste
Wash and cut pumpkin into 1 inch cubes with the skin on. Gather/ready all ingredients from point #2 to Point #12 as shown in the pic. Now heat oil in a wok, once hot add all ingredients from point #2 to point #11 one by one in that order with constant stirring. Now toss in the pumpkin pieces and mix well so that all the pieces are coated with the masala. Put a lid on the wok and let this cook for about 5 mins. Now add grated dry coconut and mix. By now the pumpkin pieces must be tender, if so, cook for another 5 mins without the lid, till the mixture becomes cohesive. Make sure you don’t mash the pumpkin pieces.
Garnish with finely chopped fresh green coriander leaves. This subji goes well with chapatis and rice and basic tadke wali dal.
An easy to make summer special chutney which goes well with chapatis, and parathas; Methamba is the best way to put to use the ‘kairi’ or raw mango which has started to ripen a bit. Such a mango is neither useful for tangy flavors nor can be counted as sweet, hence this use.
- 1 cup – Raw2Ripening Mango diced
- ¾ cup – Jaggery, can be adjusted according to taste
- 5pcs – Dried Red Chilies
- ½ Tbsp. – Mustard seeds
- 10 – 15 – Curry leaves
- ½ Tbsp. of Methi Dana (Fenugreek Seeds)
- ½ Tbsp. of Methi powder
- 3 Tbsp. – Vegetable oil
- ½ Tbsp. – Turmeric powder
- 1 Tbsp. – Red Chilly powder
- Salt to taste
Dice the mangoes into ½ inch pieces. Bring the oil to heat and add mustard seeds. Once the mustard seeds have splattered add dry red chilies, fenugreek seeds, curry leaves, turmeric powder, red chili powder and methi powder in that order. Now add the mango and mix well. Once the mango starts to change color and softens, add salt and Jaggery. Mix well while on heat till the mixture comes together.
The Chutney is ready to serve. This can last outside up to 3 days and more if refrigerated.
A humble, easy to make chutney which goes well with chapatis, white steamed rice & rasam, and even as a bread-spread!
- 1 cup – Raw Mango diced
- 1½ cup – Moong Dal soaked
- 5pcs – Green Chilies
- 4pcs – Dried Red Chilies
- ½ Tbsp. – Mustard seeds
- ½ Tbsp. – Cumin seeds
- ½ Tbsp. – Urad dal seeds
- 8-10 – Curry leaves
- 2-3 pinches of Heeng (asafetida) powder
- 1½ Tbsp. – Vegetable oil
- Salt to taste
Coarsely grind the first 3 ingredients and salt. Transfer the paste into a serving bowl.
Heat oil in a small wok and add Mustard seeds and let them splutter. Now add Cumin seeds, Urad dal, Dried Red chilies and curry leaves. Roast a bit and add Heeng (asafetida) powder. Turn off the stove. Add this to the ground mixture in the bowl. Mix gently.
The Chutney is ready to serve.
- 1 Kilo Raw Mango cut into cubes along with the seed wood
- 1 cup Mustard Seed powder (coarsely ground)
- 1 cup Red Chili powder
- ¾ cup Salt (to taste)
- 1 tbsp. Turmeric powder
- ½ tbsp. Fenugreek (Methi) seeds
- 1 liter Groundnut/Sesame oil
Preprocess (pic1): All ingredients must be moisture free and as dry as possible. First coarsely grind the mustard seeds and de-husk them of the black skin a little. You can leave some black skin on too to enhance the taste. Prepare the storage jar (preferable china or glass) by sun drying it and keeping it absolutely free of moisture.
Preparation – Part 1 (pic2): Day 1 – Mix all the dry ingredients thoroughly in a big bowl. Now slowly add half cup of oil while mixing the mixture so that the mixture becomes moist with oil. Now add the raw mango pieces and ensure that each piece is thoroughly coated with this semi-oiled mixture.
Storage (pic3): Layer the bottom of the storage jar with a 1cm layer of the masala mix. Now put the mango pieces coated with masala inside the jar and pack them tightly together. With every batch you add to the jar press them all tightly together. Once all the mango pieces are in the jar, layer the top with the remainder of the mixture and spread it evenly. Close the jar air tight and store it in a cool but dry place. Now this jar has to be opened on the third day only.
Preparation – Part 2 (pic4): Day 3 – By the third day from preparing the Achaar, the raw mango juices must have seeped in with the masala and a nice juicy mixture can be seen in the jar. Open the jar mix the content uniformly with a long handled ladle. Once the mixture is homogeneously mixed, add oil half cup at a time, while constantly mixing the contents. The intention is that no part of the mixture remains dry. One the mixture is well mixed, press it down tightly in the jar and add oil on the top so that you have at least 1 cm of oil above the mixture to seal it to external air. Close the lid tight.
Avakai is ready to use! Savor it with parathas or plain rice, or any way u like it.
hmmm… in the name of YUMMY, I cant resist but share this recipie for a chutney. here we go…
clean bottle gourd (doodhi, lauki) peels diced — 1 cup
roasted peanut powder or roasted sesame powder — 1/2 cup
tamarind pulp — 1/2 cup
dried red chillies — 4-6
mustard seeds — 1+1/2 teaspoons
urad dal — 1 teaspoon
cumin seeds — 1 teaspoon
turmeric powder — 1/2 teaspoon
crushed jaggery — 1/2 cup
vegetable oil — 2 tablespoons
Wash the bottlegourd thoroughly and peel it. Keep the peels (You can use the gourd to make sabzi). Dice the peels and set them aside.
Put 2 tablespoons of oil in the wok or frying pan and heat it to slightly smoke.
Add mustard seeds to it and let them pop, after that add urad daal and cumin seeds and when they are light brown add dry red chillies to it, now add turmeric powder and the peels to the frying pan stir saute for 5 mins. cover with lid and turn off the stove.
let it stay for another 5 mins.
Now in a grinder /mixer put the entire stuff that was in the frying pan and make a paste of it. add ground nut / sesame seed powder and crushed jaggery along with tamarid pulp and grind to a smooth paste. Add salt to taste and a little water to get desired consistency.
Serve in a bowl and its ready to go with parathas or chapatis or fresh steamed rice or can even be used as a Bread Spread!
Oh one more thing, when u rinse the mixer jar don’t throw away the water, add it to your dal and savor a different flavour !
YUMMY… isnt it!