Kairiche Saar / Mango Soup

Time 15 min
Ingredients
Raw mango pulp 0.5 cup
Water 0.5 cup
Jaggery little less than 0.5 cup
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Coriander Green chilies paste 2 tbsp ( 1 cup coriander + 2 green chilies)
Oil 1 tsp

Method
Pressure cook one medium size raw mango for 2 whistles. Allow it to cool. Take out pulp. It will be approximately 0.5 cup. Now blend pulp and jaggery in blender.
Heat oil in kadai. Add mustard seeds, Cumin seeds, curry leaves. After seeds are popped out immediately add mango pulp and paste. Mix well. Add salt. Simmer for 4-5 min. Serve hot. It taste good with rice or just as it is.

Mango Kadhi

Time 15 min
Ingredients
Ripe mango pulp 0.5 cup
Water 0.5 cup
Jaggery 1 tbsp cup
Red chilies 2
Turmeric powder 1/5 tsp
Salt to taste
Coconut paste 1/4 cup / coconut milk 1/2 cup
Ginger 1/4 inch
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 2 pinch
Curry leaves 4-5
Oil 1 tsp


Method
Blend mango pulp and jaggery in blender. Keep it aside.
Make paste of coconut, ginger and red chilies. 
Heat oil in kadai. Add mustard seeds, cumin seeds, asafoetida and curry leaves. After seeds are popped out immediately add mango pulp, water and paste. Mix well. Simmer for 4-5 min. Add salt at the time of serving. It taste good with rice.

Patichya Kandyacha Zunka

Time 20 min

Ingredients

Besan / Chickpeas flour 1 cup

Chopped green and white spring onion 2 cups

Amchur powder 2-3 pinch

Finely chopped garlic 1/4 tsp

Finely chopped ginger 1/4 tsp

Chopped green chilies 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Curry leaves 3-4

Oil 2 tbsp

Water  3 cups
Salt to taste
Chopped Coriander for garnishing

Method

In a pan heat oil, add mustard and cumin seeds. After seeds pops out, add onion, fry till golden brown. Then add green chilies, ginger garlic, turmeric powder fry for 3-4 min. Then add water & salt. Mix well. Boil this mixture then with spoon slowly add besan into the pan and stir continuously. Cover with lid. Cook for 5-6 min. Then turn off the flame. Garnish with the coriander. Zunka should not be too thin or thick.

Anda Curry with Twist

Time 30 min

Ingredients

Eggs 3

Finely chopped onion 1 big size

Finely chopped tomato 1 medium size

Ginger garlic paste 1 tsp

Fresh coconut paste 2 tbsp

Red chili powder / kanda lasun chatney 1 tbsp

Garam masala 1/2 tsp

Pepper powder 1/4 tsp

Water 1.5 cup

Oil 2 tbsp

Salt to taste

Method

Take 1 tsp water in a mixing bowl add salt and pepper powder. Mix well then add egg yolk and white in a mixing bowl. Mix well. Pour in a steel plate / steel vessel, steam in steamer (for 15 min) / pressure cooker  for 2-3 whistles. (keep water in cooker as usual). After pressure is released take out plate. Allow it to cool. Then cut into cubes. Keep it aside. (If you wish you can shallow fry cubes in oil till it turns golden in colour, it taste good).

Heat oil in pan, add cumin seeds, onion and tomato, fry till it turns golden brown. Then add ginger garlic paste & coconut paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add egg cubes, salt, and water cook for 8-10 min covering lid on low flame. Switch off when it is done.

Rajma

Time 30 min

Ingredients

Red kidney beans -1 cup

Lenghwise chopped onion 2 medium size

Chopped tomato 2 medium size

Giner1/2 inch

Garlic cloves 4-5

Mint leaves 3-4

Poppy seeds 1/2 tsp

Sesame seeds 1/2 tsp

Fresh coconut 1 tbsp

Fennel seeds powder 1/4 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Kasuri methi 1 tsp

Water 2.1/2 to 3 cups

Coriander 1 tsp for garnishing

Oil 3 tbsp

Salt to taste

Preparation

Soak rajma in sufficient water overnight or 3-4 hours in hot water. Heat 1 tsp oil in kadai and fry onion till golden brown. Switch off flame and keep it aside. Let it cool. Now grind this with onion+tomato+ginger garlic+mint leaves+dry roasted poppy seeds & sesame seeds+coconut  till smooth paste.

Method

Heat oil in pan, add paste, fry for 5-6 min till oil is separated. Then add rajma, garam masala, turmeric powder, fennel seeds powder, kasuri methi and mix well. Add 2-3 cups of water and cook till rajma is soft and tender. Garnish with fresh coriander and serve hot with chapati.

Tomato Saar

Time 20 min Ingredients Tomatoes medium sized red tomatoes 5 Garlic cloves 2 Ginger 1/4 inch Green chilies 1 Curry leaves 3-4 Chopped coriander for garnishing Cumin seeds 1 tsp  Mustard seeds 1 tsp Garam masala 1/4 tsp Pinch  of asafoetida salt to taste Oil 2 tsp  1 tsp sugar

Method Make cuts on outer surface of tomatoes and boil, along with ginger, garlic, chili till soft. I usually microwave for 4 min along with ginger, garlic, green chili. Then remove the skin and seeds if possible and purée in a grinder. Now heat oil in kadai add mustard and cumin seeds. After mustard seeds pops out, add asafoetida, curry leaves. Then add puree, mix well. Then add garam masala, sugar and salt. Also add water (approximately 1 cup) to this purée as per the desired consistency. Simmer for 3-4 min. Garnish with lots of coriander and serve hot with rice.

Daal Batata Amti

Time 30 min

Ingredients

Potatoes medium size 2

Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder 1.5 tsp+ ginger garlic paste 1/4 tsp/ kanda lasun chatney 2 tsp

Water 3 cups

Oil 1 tbsp

Salt to taste

Method

Wash and cook daal and potatoes in cooker till 3 whistles. Allow it to cool. Peel potatoes and cut into cubes.

Heat oil in vessel. Add onion, fry till it turns golden brown. Then add red chili powder + ginger garlic paste / kanda lasun chatney. Fry for about 3-4 min. Then add cooked tur daal and potatoes. Then add 1 cup of water and salt. Mix well and cook for 10-15 min. Switch off the flame and serve hot with bhakari or rice. 

Whole Moong Curry / Mugachi Amti

Time 30 min
Ingredients
Moong beans /Whole green gram 1 cup

Finely chopped onion 1 big size

Grated tomato 1 big size

Red chili powder / Kolhapuri masala 2 tsp

Cumin seeds 1/4 tsp

Kokum 3-4

Jaggery 1/2 tsp

Turmeric powder 1/4 tsp

Goda masala 1/4 tsp

Fresh grated coconut 2 tsp

Water 2 cup or more

Oil 2 tsp

Salt to taste

Method

Do not soak moong beans but directly cook in pressure cooker. Add water upto moong beans level. (U may add 2-3 tsp water more) SO to avoid overcooking.  

Heat oil in pan, add cumin seed, after it crackles add onion saute till onion turns golden brown. Then add tomato fry for 3-4 min. Then add cooked moong, fry well for 5-6 min, then add Red chili powder / Kolhapuri masala, Turmeric powder, Goda masala fry for about 2-3 min. Stir fast to avoid burning. Now add water, kokum, jaggery, coconut and salt. Mix well. Cook on low flame for about 5-6 min. Serve with chapati or rice. 

Katachi Amti / Spicy Chana Daal Curry

Time 30 min

Ingredients

Chana daal / chichpeas 1 cup

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Garam masala 1/4 tsp

Whole masala: 3-4 cloves+Pepper corn 3-4+ Cinnmon 1/2 inch

Masala paste: Fresh coconut 2 tbsp+Ginger 1 inch+Garlic 3-4+ Roasted sesame seeds 1tsp=make smooth paste in blender

Water 1 cup

Oil 2 tbsp

Salt to taste

Method

Cook chana daal in cooker for 2-3 whistles. Allow it to cool.

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustards seeds pops out, add whole masala. Then add masala paste, fry for about 2-3 min. Then add red chili powder, turmeric powder, cumin coriander powder mix well. Immediately add cooked daal, 1 cup  of water, mix well. Then add dry kokum and salt. cook on low flame for 10-15 min. Switch off the flame allow it to cool. Serve with rice.

Tip

More u cook more it tastes.

Boiled Chana Dal & water for amti

Daal Chakoli / Daal Dhokli / Indian Pasta

Time 25 min

Ingredients

For daal

Pigeon peas / tur daal 1 cup

Asafoetida 1/4 tsp

Chopped coriander leaves 2 tsp

Chopped green chilies 3-4 

Jaggery 1/2 tsp optional

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 2 -3 cups

1tbsp or less

Salt to taste

For dough

Wheat flour 1 cup

Water 1/2 cup

Oil 2 tsp

Salt to taste

Method

Knead the dough like chapati dough. Divide into 3-4 ball. With rolling pin, roll and male chapatis.  With the help of knife make small pieces of chapatis of 1 inch in size. Keep it side.

Wash daal, add asafoetida, jaggery and water cook in pressure cooker for 3-4 whistles. Allow it to cool. In a pan heat ghee add cumin seeds, Green chilies, turmeric powder, cooked daal and  salt. Mix well. Cook for 5 min, then add small pieces of chapatis, cook for 6-7 min. Garnish with coriander and serve hot. It is said that it is a one pot meal.  

Tip

U can make different types of daals, with red chili powder, adding tomatoes or tamarind. Even moong daal dhoklis tastes good.  

Acknowledgement

This recipe is contributed by my sister Varsha.

Fresh Vaal Brinjal Curry

Time 45 min

Ingredients

Fresh vaal/ Fresh field beans 1 cup

Brinjal/Eggplant (cut into 4 pieces) 3-4

Finely chopped onion 1 big size

Red chili powder 1 tsp

Turmeric powder 1/4 tsp

Besan 1 tbsp (Add 2 tbsp water to besan and make a paste)

Cumin seeds 1/2 tsp

Water 2 cups

Oil 2 tbsp

Salt to taste

Method

In a small pressure cooker preferably 1.5 to 2 lit, heat oil. Add cumin seeds, after it crackles add onion, fry till it turns golden brown. Then add red chili powder & turmeric powder. Fry for about 2-3 min. Then add vaal. Fry for 2-3 min. on low flame. Then add half cup of water. Cover the lid and cook for 1 whistle. Switch off the flame. Immediately remove the air from the cooker and then remove the lid. Now switch on the flame, add eggplant to the cooker, fry for about 3-4 min. Then add 1-2 tbsp of water and cook by covering lid till eggplant is cooked. Then add besan paste, salt and 1 cup of water and cook for 3-4 min. You an add more water as per the thickness of curry you want. Switch off the flame and serve hot with bhakari or rice.

Tip

Vaal may get overcooked in cooker, To avoid this u can use regular pan

Split Black Lentil Tomato Curry / Urad Daal Amti

Time 45 min

Ingredients

Black lentil  with skin 1 cup

Finely chopped tomato 2 big size

Water 2 cups

Ginger Garlic paste 1 tsp

Red chili powder 1 tsp

Garam masala 1/2 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Oil 1 tbsp

Salt to taste

Method

Wash daal, soak in water for about 2 hours. Then put in cooker along with chopped tomatoes, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the oil in pan. Add cumin seeds, red chili powder, garam masala, ginger garlic paste, Turmeric powder, fry for 2-3 min. Then add 3 tbsp water, and salt and cook for 10 min. Then add cooked daal into the pan. Then cook daal on low flame about 15 to 20 min. More it is cooked more delicious it tastes.

Tip

U can add more red chili powder if you want more spicy.

Black Eyed Beans Curry / Chawlichi Amti

Time 45 min

Ingredients

Black eyed beans 1 cup

Finely chopped onion 1 big size

Finely chopped tomato 1 big size

Ginger garlic paste 1 tsp

Red chili powder / kanda lasun chatney 1 tsp

Goda masala /Garam masala 1/2 tsp

Turmeric powder 1/4 tsp

Tamarind pulp 1 tsp

Jaggery 1 tsp

Water 2.5 cup s

Oil 2 tbsp

Salt to taste

Method

Cook beans with 1/2 tsp oil & 2 cups of water in pressure cooker for 2-3 whistles. Keep it aside, allow it to cool.

Heat oil in pan, add onion & tomato, fry till it turns golden brown. Then add ginger garlic paste. Fry for about 3-4 min. Then add red chili powder / kanda lasun chatney, garam masala & turmeric powder. Fry for 2-3 min on low flame. Then add cooked beans along with water,  tamarind pulp, jaggery, salt and additional 1/2 cup water cook for 10-15 min covering lid on low flame. Switch off the flame when it is done.

Tip

U can even add boiled potatoes to make it thicker curry. But i avoid to add instead i use more onion.

White Peas Curry / Safed Vatana Amti

Time 30 min

Ingredients

White peas-1 cup

Finely chopped onion 2 medium size

Finely chopped Tomato 2 medium size

Ginger garlic paste 3/4 tsp

Red chili powder / Kolhapuri masala 1 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Cumin coriander powder 1/4 tsp

Cumin seeds 1/4 tsp

Asafoetida a pinch

Lemon juice 1/2 tsp

Water 2 cup

Oil 2 tbsp

Salt to taste

Preparation
Soak white peas overnight. Then drain water add fresh 2 cups of water, cook in pressure cooker for 2-3 whistle till it becomes tender. Allow it to cool.

Method

Heat oil in pan, add cumin seeds, after it crackles, add onion and tomato, saute till onion turns golden brown. Then add ginger garlic paste, mix well and fry for 1-2 min, then add asafoetida, red chili powder, Turmeric powder, Garam masala, lemon juice and salt, fry for about 2-3 min. Now add cooked peas along with water. Stir well. Cook on low flame for about 10 min. Switch off the flame and serve hot with chapati, bread or rice.

Anda Curry with Besan

Time 10 min

Ingredients

Egg 1

Besan 1/2 tsp

Finely chopped onion 1 medium size

Red chili powder 1/2 tsp

Turmeric powder ¼ tsp

Water 1 cup or less

Salt to taste

Oil 1 tsp

Method

Heat oil in pan add onion, fry till it turns golden brown. Then add red chili powder, turmeric powder and salt. Mix well. Now add water. Let it boil for 4-5 min, then make a small hole in egg and add slowly both egg white and yellow to the water in the pan, stir fast.  Cook for 2-3 min. Then in a separate bowl take besan and add 2 tsp water. Mix well and add in the pan. Cook for 3-4 min. Switch off and serve hot. It tastes good with chapati as well as rice.

Ladayfinger with Buttermilk / Takatali Bhendi

Time 10 min

Ingredients
Ladyfinger  8-10

Chopped onion 1 big size

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Chopped green chilies 2-3

Curry leaves 4-5

Salt to taste

Sugar 1/4 tsp

Thick buttermilk 1 cup

Oil 1 tbsp

Coriander for garnishing

Method

Clean ladyfinger with dampen cloth, cut into long pieces of 2-3 inch, keep it aside.

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add onion fry till it turns golden brown. Then add ladyfinger and fry for about 5-6 min. Then add buttermilk, salt, sugar and cook till it is done.

Garnish with coriander and serve hot.

Mirchicha Zunka

Time 20 min

Ingredients

Besan / Chickpeas flour 1 cup

Chopped onion 1 medium size

Finely chopped garlic 1/4 tsp

Finely chopped ginger 1/4 tsp

Chopped green chilies 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Curry leaves 3-4

Oil 2 tbsp

Water  3 cups

Salt to taste

Chopped Coriander for garnishing

Method

In a pan heat oil, add mustard and cumin seeds. After seeds pops out, add onion, fry till golden brown. Then add green chilies, ginger garlic, turmeric powder fry for 3-4 min. Then add water & salt. Mix well. Boil this mixture then with spoon slowly add besan into the pan and stir continuously. Cover with lid. Cook for 5-6 min. Then turn off the flame. Garnish with the coriander. Zunka should not be too thin or thick.

Tip

To make simple, u can add water to the besan to make paste, which u can add instead of just adding besan.

It taste wonderful with bhakari.

Tikhat Sandge Amti

Time 45 min

Ingredients

Tikhat sandge 1 cup

Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder 1.5 tsp+ ginger garlic paste 1/4 tsp/ kanda lasun masala 2 tsp

Water 3 cups

Oil 2 tbsp

Salt to taste

Method

In a small pressure cooker preferably 1.5 to 2 lit, heat oil. Add onion, fry till it turns golden brown. Then add red chili powder + ginger garlic paste / kanda lasun masala. Fry for about 3-4 min. Then add tikhat sandge and washed tur daal. Fry for 4-5 min. on low flame. Then add salt (pl add little salt other wise it will not get cooked in pressure cooker, the remaining salt is added at the end) and water. Cover the lid and cook for 3 whistles. Switch off the flame. Allow it to cool. Then remove the lid, switch on the flame, add the remaining salt, and cook for 5-6 min. Switch off the flame and serve hot with bhakari or rice. 

Vaal Curry

Time 45 min

Ingredients

Vaal / Dry field beans  1 cup

Finely chopped onion 1 big size

Red chili powder 1.5 tsp+ ginger garlic paste  1/2 tsp/ kanda lasun chatney 2 tbsp

Besan 1 tsp (Add 2 tbsp water to besan and make a paste)

Kokum 3-4

Water 3 cups

Oil 2 tbsp

Salt to taste

Method

Soak overnight vaal, it will swell up. Then drain and place in a colander, covered with a damp cotton cloth. In 24-36 hours, the vaal will sprout. Peel the sprouts by placing them in warm water; the peel should pop right off. Discard any beans that are blackened / discoloured.
In a small pressure cooker preferably 1.5 to 2 lit, heat oil. Add onion, fry till it turns golden brown. Then add red chili powder+ ginger garlic paste / kanda lasun chatney. Fry for about 3-4 min. Then add vaal. Fry for 2-3 min. on low flame. Then add kokum, salt and water. Cover the lid and cook for 2 whistles. Switch off the flame. Allow it to cool. Then remove the lid, switch on the flame, add besan paste, and cook for 5-6 min. Switch off the flame and serve hot with bhakari or rice.

Masoor Curry / Amti

Time 30 min
Ingredients
Whole masoor daal / Split red lentil 1 cup
Ginger garlic paste 1/2 tsp + Red chili powder 2 tsp or kolhapuri kanda lasun chatney 2 tsp
Chopped garlic cloves 3-4
Turmeric powder 1/4 tsp
Kokum/Amsul 3-4
Oil 2 tbsp
Salt to taste

Method
Pressure cook masoor daal for 2 whistles till 3/4 is cooked.
Heat oil in pan, add chopped garlic, fry till light brown, then add Ginger garlic paste  + Red chili powder or kolhapuri kanda lasun chatney, turmeric powder, salt. Add 1 cup of water, cover with lid and cook for 10 min. Then add cooked masoor daal, kokum, cook for 10 min.