PEA & CASHEW PULAV

PEA AND CASHEW PULAV

INGREDIENTS

Onion sliced	1 no
Basmati rice	1 ½ cup
Green peas	1 cup
Whole cashewnuts	10 – 12 nos
Green chillies slit	2 nos
Salt	T.T.
Coriander leaves	1 sprig
Oil	1 tbsp

 

METHOD:

1. Heat oil, add in whole garam masala (cloves, cinnamon, cardamom, pepper corns, bayleaf). 

2. When they give off a nice aroma then add in the onion.

3. Saute the onion till it starts to changr colour and turns pink.

4. At this point add in the washed and drained basmati rice.

5. Fry the rice with the onions till it gets translucent. Now add into it the peas, green chillies and cashewnuts (if you like then lightly fry the cashews prior till they change colour to a light brown to intensify the nutty flavour).

6. Add salt and 3 1/4 cup boiling hot water.

7. Cover and simmer till almost 3/4 cooked. Then switch off the flame and keep covered with the lid till it cooks completly in its own heat. 

8. Sprinkle a little çoriander leaves on top. Serve hot.

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KARDAI CHI BHAJI / करडईची भाजी

KARDAI CHI BHAJI / करडईची भाजी 

                                        

INGREDIENTS

Kardai leaves / safflower leaves	1 bunch
Garlic cloves crushed	4 to 5 nos
Onion chopped	1 no
Green chilles chopped	3 to 4 nos
Moong dal	1/2 cup
Peanut pdr	2 to 3 tsp
Salt	T.T.
Oil	2 tbsp
Rai / mustard seeds	1/4 tsp
Haldi / turmeric pdr	1/4 tsp
Coriander leaves chopped	1 tbsp

 

METHOD

                                    

1. Pick wash and finely shred the kardai leaves.

2. Wash and soak the moong dal in water for 1 hour.

                                    

        
3. Heat oil and add rai. When it crackles add haldi.

                                     

4. Add the garlic to the pan. When it colours a little and turns pink then add the onion and green chillies.

                                         

5. Saute the onion till it starts to brown a little.

                                         

                                               

6. Now add in the shredded leaves along with the soaked moong dal.

                                        

                                        

7. Mix well, cover and allow the leaves and the dal to cook well. Keep on stirring and mixing in between.

8. Now add in salt and peanut pdr. Mix and finally garnish with coriander leaves.

9. Serve with chapati or bhakri.






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AMBAT CHUKA PATAL BHAJI / GREEN SORREL CURRY

AMBAT CHUKA PATAL BHAJI / GREEN SORREL CURRY

Ingredients

Ambat chuka / green sorrel leaves	1 bunch
Chana dal / Split bengal gram	1 cup
Green chillies	3 to 4 nos
Large onion chopped	1 no
Ginger garlic paste	1 tsp
Red chilli pdr	1/2 tsp
Jaggery	1 tsp
Salt	T.T.
Coriander leaves	2 tbsp
Oil	2 tbsp
Rai / mustard seeds	1/4 tsp
Jeera / cumin seeds	1/4 tsp
Haldi / turmeric pdr	1/4 tsp

Method

1. Pick and wash well the leaves. Shred them finely.

2. In a cooker add the chana dal, shredded leaves and chopped green chillies.

3. Pressure cook for 2 to 3 whistles till it gets soft. Switch off the flame and allow the pressure to release on its own.

4. Heat oil, add rai, jeera and haldi.

5. Add in the chopped onion and ginger garlic paste.

6. Saute till the onion starts to brown. Then to it add red chilli pdr.

7. Mash the leaves - dal well with the back of the spoon.

8. Pour this mashed mix onto the onions.

9. Add little water (around 1/2 to 1 cup) to adjust consistency if needed.

10. Add jaggery and salt. Bring to a boil. Sprinkle coriander leaves on top.

11. Serve hot with rice or bhakari.



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CHAKWATACHI PATAL BHAJI / CHAKWATACHA GARGATA

CHAKWATACHI PATAL BHAJI / CHAKWATACHA GARGATA

Ingredients

Chakwat leaves / bathua	1 bunch
Toor dal / split pigeon peas	1/4 cup
Shengdane / Peanuts	1/8 cup
Tomato (chopped)	1 no.
Garlic cloves	3 to 4 nos
Scraped fresh coconut	1/4 cup
Green chillies	3 to 4 nos
Coriander leaves	2 tbsp
Salt	T.T.
Oil	3 to 4 tbsp
Rai / mustard seeds	1/8 tsp
Jeera / cumin seeds	1/8 tsp
Heeng / asafoetida	1/4 tsp
Haldi / turmeric pdr	1/4 tsp

Method -

1. Pick the leaves from the bunch. Wash them thoroughly and finely shred.

2. Add these leaves to the pressure cooker.

3. Along with it add in the toor dal, peanuts, tomato and 1 cup water.

4. Pressure cook for 1 to 2 whistles till it gets soft and mushy. Switch off the flame.

5. When the pressure releases mash the leaves and the dal together with the back of a spoon.

6. Grind together to a paste the coconut, green chillies and coriander leaves adding little water as needed. Reserve for later use.

7. Heat oil, add in the rai. When it crackles add in the jeera, heeng and haldi.

8. Add minced garlic into the oil and saute till it turns a little pink.

9. Now pour in the prepared coconut paste.

10. Saute the paste in oil till it is well cooked and oil leaves out from the side.

11. At this stage you can pour in the mashed dal-leaves mix. Add salt.

12. Add 1/2 to 1 cup water if needed to adjust consistency. It should be semi thick but pourable.

13. Bring to a boil. Serve hot with bhakri or yellow khichadi.

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AMBOSHICHE LONCHE / DRY MANGO PICKLE

AMBOSHICHE LONCHE / DRY MANGO PICKLE

INGREDIENTS -

Amboshi / sukamba / dry raw mango slices	1 cup
Oil	1 tbsp
Methi seeds / fenugreek seeds	1/4 tsp
Mohri dal / broken yellow mustard seeds	2 tbsp
Mohri / mustard seeds	1/4 tsp
Heeng / asafoetida powder	1/4 tsp
Haldi / turmeric pdr	1/4 tsp
Red chilli pdr	1 tsp
Salt	2 tsp
Gul / Jaggery	1 cup

METHOD -

1. Take the amboshi in a colander.

2. Pour 8 - 10 cups of boiling hot water over it and leave it for around 30 min in the colander till the amboshi softens but there is no excess moisture.

3. Heat oil and add the methi seeds into it. Fry them till they are slightly pink.

4. Remove them into a mixer jar and grind them to a powder.

5. In the same jar add the mohri dal and 1/4 cup water and grind it all to form into a smooth paste.

6. The paste formed should be such that when you open the jar lid the mustard aroma should really hit your nostrils. This is called मोहरी फेसवणे in marathi.

7. Heat the pan in which you had fried the methi seeds. It would already have a little left over oil ao no need of adding more.

8. In it add the mohri seeds. When they crackle add the heeng, haldi and red chilli pdr. Mix it all together. Allow this to cool.

9. Take the softened amboshi into a bowl. Pour the methi and mohri dal paste onto it.

10. Also pour over the cooled tadka contents from the pan.

11. Add salt to the pan and wipe out the tadka remaining onto the pan. Add this salt to the amboshi bowl.

12. In the same pan take jaggery. Add to it 1/2 cup water and bring to a boil.

13. When it gets syrupy and gets bubbly switch off the flame. Allow to cool.

14. Now pour the jaggery syrup into the bowl and mix it all together.

15. Allow this to rest for 1 day and then consume. Keep it refrigerated to last longer.

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