KOTHIMBIR VADI / कोथिंबीर वडी (TYPE 2)

KOTHIMBIR VADI / कोथिंबीर वडी TYPE 2

INGREDIENTS

Coriander leaves chopped	2 ½ cups
Garlic cloves	Around 12 – 15 cloves
Green chillies	7 – 8 nos
Salt	T.T.
Rice flour	1 cup
Besan / chick pea flour	1 cup
Oil	For deep frying
Haldi / turmeric pdr (optional)	½ tsp

METHOD:

1.       Thoroughly wash the coriander leaves. You can also take tender stems. Allow to drain well.

2.       Keep to drain off the moisture for around an hour. Then finely chop the coriander leaves.

3.       Grind together the garlic and the green chillies. Add it to the coriander leaves.

4.       Add in salt, haldi and the rice flour. Slowly add in the besan as required. Add only as much that fits in the moisture of the washed coriander leaves. Make into a dough. If it is too dry and crumbly then sprinkle very little water as needed.

5.       Oil your hands to make the dough if required so that it does not stick to your fingers..

6.       Roll them into large cylindrical batons.  Steam them for around 30 – 40 min till they are firm.

7.       Remove and allow to cool completely.

8.       Slice  them in 1 inch thick rounds and deep fry till golden brown.

TOMATO BHAAT / TOMATO RICE / टोमाटो भात

TOMATO BHAAT / TOMATO RICE / टोमाटो भात 

INGREDIENTS

Rice	1 cup
Tomato puree (fresh)	1 cup
Onion chopped	1 no large
Garlic sliced	4 – 5 cloves
Chana dal	1 tbsp
Urad dal	2 tbsp
Salt	T.T.
Chilli pdr	½ tsp
Jeera pdr	¼ tsp
Dhania pdr	¼ tsp
Garam masala pdr	¼ tsp
Curry leaves	1 sprig
Sugar	½ tsp
Coriander leaves	3 sprigs
Oil	1 tbsp
Rai / mustard seeds	¼ tsp
Jeera / cumin seeds	¼ tsp
Haldi / turmeric pdr	¼ tsp

METHOD:

1.       Wash the rice and drain.

2.       Heat oil, add rai, jeera and haldi. Add the chana dal and urad dal. Sauté well till the dals change colour. Add in the garlic and onion and again sauté till oil seperates out of the onions.

3.       Now add in the rice and again sauté till the rice becomes translucent.

4.       Mix together 1 cup fresh tomato puree with I ½ cup of warm water and pour it into the pan with rice.

5.       Bring it to boil. Add in all the masalas with the curry leaves, salt and sugar.

6.       Cover and simmer till the rice is cooked. Do not over mix the rice or the grain will break.

7.       Sprinkle more water if needed. Garnish with coriander leaves.

HONEY SESAME SWEET POTATO CRISPS

 http://www.youtube.com/watch?v=6YPyirMD6u8

HONEY SESAME SWEET POTATO CRISPS

INGREDIENTS

Ratale / Sweet potato	¼ kg
Honey	2 – 3 tbsp
Toasted til seeds / sesame seeds	¼ tsp
Oil (to deep fry)	As req.

METHOD:

1.       Wash well and peel the sweet potato.

2.       Thinly slice it and put the slices in water.

3.       Remove each slice on a cloth and pat it dry.

4.       Heat oil and deep fry the slices till dark golden brown but make sure they don’t burn. Leaving them less browned may keep them soft in the centre.

5.       Remove on a paper napkin to out all the excess oil.

6.       Arrange them in a plate. Lightly drizzle honey on top and sprinkle with toasted sesame seeds.

MOONG DAL SATAL / मुगाच्या डाळीचे सातळ

MOONG DAL SATAL / मुगाच्या डाळीचे सातळ

INGREDIENTS

Moong dal (soaked)	1 cup
Garlic crushed	5 – 6 cloves
Coriander leaves	3 sprigs
Green chillies	2 nos
Scraped fresh coconut	2 tbsp
Oil	1 tbsp
Heeng / asafetida	¼ tsp
Haldi / turmeric pdr	¼ tsp
Jeera / cumin seeds	¼ tsp
Jeera pdr / cumin seed pdr	¼ tsp
Salt	T.T.
Curry leaves	1 sprig

METHOD:

1.       Soak the moong dal in water for ½ hour. Drain out the water.

2.       Heat oil, add the jeera, heeng, haldi, curry leaves and the crushed garlic. Sauté till the garlic changes colour.

3.       Now add the green chillies and the moong dal. Sauté for some time.

4.       Add half a cup of water, bring to boil and simmer till the time the dal is just cooked but it still retains its shape.

5.       Add salt, jeera pdr, scraped coconut and chopped coriander leaves.

6.       The dal should be semi thick and water should not trickle out if it when served.

BEET CHI KOSHIMBIR / BEETROOT SALAD / बीटची कोशिंबीर

This is a very simple and quick but tasty koshimbir / raita. You can make it in a jiffy with the least amount of ingredients that are available at home. My son loves it and can finish the entire thing in one go. I usually prefer using parboiled beetroot but you can pressure cook it or even keep it raw.

BEET CHI KOSHIMBIR / BEETROOT SALAD / बीटची कोशिंबीर 

INGREDIENTS

Beetroot	1 no
Curd (thick)	3 tbsp
Green chillies	1 no
Roasted peanut pdr	1 tsp
Salt	T.T.
Coriander leaves	1 sprig

METHOD:

1.       Parboil the beetroot. Grate it.

2.       Beat the curd; add the beet root in it. Add salt, chopped gr. Chillies and peanut pdr.

3.       Mix well and garnish with chopped coriander leaves.

4.       You can also add a pinch of sugar if you like. But it is not needed as the beetroot in itself is sweet.

MIRCHICHA KHARDA / MIRCHICHI CHUTNEY / मिरचीचा खरडा

MIRCHICHA KHARDA / MIRCHICHI CHUTNEY / मिरचीचा खरडा 

INGREDIENTS

Green chillies	10 – 12 nos
Garlic cloves / lasoon	10 – 12 nos
Peanuts / shengdane roasted	25 – 30 nos
White Sesame seeds / til seeds	3 tsp
Tamarind / imli	Small lemon sized ball
Salt	½ tsp
Oil	1 tsp

METHOD:

1.       Wash and wipe the green chillies. Cut them roughly in big pieces. Heat little oil, add the garlic cloves. Sauté a little and add in the peanuts, til seeds and tamarind.

2.       Make sure you remove seeds from the tamarind.

3.        When it ingredients in the pan colour lightly add in the roughly cut green chillies. Sauté till the chillies change colour. Add salt and cool a little.

4.       Grind this chutney  till it is coarse.  It will stay well for 8 – 10 days.

5.       In the olden days this mixture used to be crushed on a pata varvanta (grinding stone) hence the name kharda.

6.       Serve with bhakri, zunka  and onion.