डाळींबी आमटी - Valachi /Dalimbi aamti

डाळींबी आमटी - Valachi /Dalimbi aamti is a simple yet delicious curry prepared with "Vaal", pulses or commonly known as the Broad Bean. It is a famous Maharashtrian dish prepared during festivals and weddings.

Recipe Below:

Ingredients
2 cups soaked val/dalimbi
1/2 cup grated fresh coconut
1 tomato diced
2 tsp cumin seeds
1 tbsp goda masala
1 tsp red chilli powder
small piece jaggery
2 pcs of kokum
salt to taste
chopped coriander to garnish
Tempering: Oil, mustard seeds

Method
Grind portion of grated coconut and cumin seeds to a paste.In a pan put oil mustard seeds. When the seeds start to crackle add turmeric and above paste. Saute for few seconds. Now add the soaked beans/val and mix well. Cover the pan and let it cook for some time on a medium flame adding some water . Add remaining spices,tomato, kokam, jaggery, and salt to taste. On a medium flame cook till done.

Garnish with remaining grated coconut and coriander.

Maharashtrian Kadhi

Maharashtrian Kadhi is a famous dish prepared in every maharastrian household.This sweet tangy healthy kadhi is normally served along with Mugachi Khichadi or garmagaram bhat along with curdaya, papad and loncha. 

Ingredients:

2 cups Curd/Yogurt

3 cups water

1 tsp Turmeric Powder

1/2 inch Ginger (Crushed)

2 Green Chilles (Crushed)

2 tbsp Besan

2 tbsp Sugar or as required

Salt

1 tbsp Ghee

4-5 Curry Leaves

1tbsp Jeera (Cumin seeds)

Method:

In a sauce pan add whisked smooth curd. Now add Besan and again whisk this mixture making sure no lumps are remained.

Now add water, turmeric powder, salt, sugar and crushed ginger & green chilly to the curd mixture and mix well. Kadhi mixture is ready.

Now keep this mixture to simmer on the lowest flame possible. Check for the seasoning at this time.

Now for tempering : In a small kadhai add ghee and cumin seeds. When cumin seeds starts to sizzle and change colour add curry leaves.

Put this tempering onto the kadhi mixture and let the kadhi come to a boil. Stir the kadhi occasionally.

Maharashtrian Kadhi is ready.

Serve this kadhi piping hot with Mugachi Khichadi or Plain rice along with papad and mango pickle.

Tip: You can garnish this kadhi with coriander leaves.

By: Anjali Purandare

Tomato Saar

Tangy tomato soup spiced with curry leaves & cumin tempering. Served with hot khichadi/pulav rice or as it is... Enjoy !!

Ingredients * Serves approx 2*

4 medium size tomatoes
1 inch ginger
1 tsp cumin seeds
6/7 curry leaves
2/3 green chillies
ghee/butter for tempering
Water as required
salt to taste
Pinch of sugar

Method
Boil tomatoes and peel the skin. In a blender add tomatoes and ginger and blend it to paste. Strain the pulp by adding water as required using a sieve.
Now in a pan take the sieved mixture, adding salt, sugar and let it come to a boil. Finally add the ghee tempering. Tomato Saar is ready. Serve this tangy dish with hot khichadi.

Ghee Tempering:
In a small kadhai heat ghee, add cumin seeds, curry leaves and green chillies. Add this tempering to the 'Saar' before serving.

Pithla

Pithla is an integral part of Maharashtrian cusine. Their are numerous ways of making this comfort dish. Very easy to prepare and healthy at the same time.

Ingredients:  

1 Onion chopped
1 cup Besan
2 cups Water
1tbsp Red Chilly Powder
1tsp Mustard seeds
1 tsp Cumin seeds
1/4th tsp Turmeric powder
1/4th tsp Hing
1/2 cup Coriander leaves (Kothimbir)
1tbsp Oil

Method:

Step 1: In a bowl add water, red chilly powder and besan. Mix well. See to it that no lumps of besan are formed. Keep this mixture aside.

Step 2: In a kadhai add oil and mustard seeds. When mustard seeds crackle add cumin seeds, hing and turmeric powder. Now add chopped onions and saute till they are translucent.

Once onions are cooked add the besan miture and salt. Add water to adjust the consistency of the pithla as per your preference. Now on high flame keep on stirring this besan mixture continuously till raw flavour of besan fades away. Do not cover this besan mixture.

Add chopped coriander leaves and mix well. Cook pithla till the mixture becomes glazzy. 

Pithla is ready.

Serve this pithla hot with rice, bhakri or poli.

Tips: Make this pithla in a non-stick or aluminum kadhai as the besan tends to stick to the bottom of the pan.

Lasnachi Amti - Dal tempered with Garlic flakes.

A very simple, nutritious and flavourful Amti. 

Ingredients: (Serves 2)

2 cups Turdal (Pigeon Pea)
2 tbsp Oil or Ghee
1 tsp Cumin seeds
1/4th tsp Hing(Asafoetida)
1/4th tsp Turmeric powder
4-6nos. Curry leaves
2 tsp Red chilly powder
1 Whole green chilly (Optional)
7-8nos. Lasun pakhlya (Garlic cloves) (thinly sliced)
1 Dry Red Chilly
2 tbsp Coriander Leaves
2 tsp Garam masala powder
Lemon Juice of 1/2 lemon
Salt to taste

Method:

Pressure cook the turdal. When cooked mash with the help of a masher and keep aside.

In a saucepan, heat oil/ghee and add cumin seeds.Once cumin seeds crackle add hing (asafoetida), curry leaves, dry red chilly, red chilly powder & turmeric powder. For extra spice you can add slit whole green chilly.

Now to this tempering add lengthwise thinly sliced garlic flakes. Do not brown the garlic flakes, saute until the edges of garlic flakes turns slightly golden in colour.

Add the cooked turdal and mix well. Add water to adjust the dal consistency as per your preference.

Now add salt & garam masala powder and simmer the Amti on medium flame for 5-7 minutes till it comes to a boil.Turn off the flame and squeeze lemon juice over the dal.

Garnish with chopped coriander leaves.

Lasnachi Amti is ready. Serve with poli or rice.

Note: Incase you don't have turdal (Pigeon Pea) you can use moong dal (yellow split lentils).

By: Anjali Purandare

चाकोळ्या / वरणफळ - Chakolya/Varanfal

Chakolya/Varanfal is a one-dish comfort meal with a combination of spicy amti and wheat flour dumplings cut into diamond shapes. It's a very tasty, healthy and easy to make dish. Great to cook on lazy days when not in a mood to cook rice and vegetables.

Ingredients:

For Chakloya:

2 cups Wheat flour
1 tbsp Red chilly powder
1/4th tsp Hing
1/4th tsp Turmeric
1 tbsp Ajwain seeds (Ova)
1 tbsp Oil
Salt to taste
Water for Kneading the dough.

For Amti:

2 cups Turdal
2 Cinamon stick
5 Cloves
3 Black pepper corns
2 Dry Red chillies
1 tsp Mustard seeds
1 tsp Cumin seeds
5-6 Curry leaves
1/4th tsp Hing (Asafoetida)
1/4th tsp Turmeric powder
1 tbsp Red chilly powder
2 tbsp Cumin-Coriander powder
2 tbsp Gul (Jaggery)
4-5 Kokam 
Salt to taste
1 Cup Coriander leaves(Kothimbir) 
2 tbsp Oil
1 tbsp Homemade ghee (Sajuk tup)

Method for Chakolya:

In a broad bowl add all ingredients required except water.

Mix all ingredients and check for the seasoning. Now slowly add water and knead the dough.

The dough should not be very soft or very hard. After kneading apply little oil to the dough. Cover and keep aside for 20 minutes.

After 20 minutes again knead the resting dough for a minute. Now take a golf size portion of the dough and using dry wheat flour roll round like roti. 
Using a cutter cut into diamond shapes of the rolled dough and keep aside. Drizzle dry wheat flour onto the diamond shaped cut chakolya so that they don't stick to each other.

Note: Roll out chakolya at the last moment when you are about to put them into the amti.

Method for Amti:

Wash and cook turdal in pressure cooker. When dal is cooked mash it properly to a smooth paste.

In a pan add oil. When oil is heated add mustard seeds, cumin seeds, cinnamon stick, cloves, black pepper corns, dry red chilly and curry leaves. Mix well.(Be careful while stirring as black pepper corns tends to splatter).

Now add hing and cooked turdal. Add 2 cups of water and mix well. You will need to adjust the consistency of the Amti as after adding the chakolya the Amti will become thick. So as per your preference add water and adjust the consistency.

Now to the turdal add rest of the ingredients and cook for 10 mins on medium flame. Let the Amti boil properly so that all the flavours of spices are nicely incorporated.

Now one by one add the chakolya. Keep stirring in between as the chakolya tends to stick at the bottom of the pan. Cook for another 5 mins till raw taste of wheat flour is gone. Add coriander leaves mix well and switch off the flame.

Cover the Amti for 2 minutes. chakolya/varanfal is ready.

Serve hot. Garnish with a tablespoon of homemade tup/ghee.

Tip: You can use tamarind pulp instead of kokam.

By: Anjali Purandare

शेवग्याच्या शेंगांची आमटी -Shevgyachya Shenganchi Aamti Drumstick and lentil curry

Shevgyachya Shenga (Drumsticks) are used extensively in a variety of recipes in Maharashtrain cooking. This particular Aamti (Dal) is a very authentic recipe found in every Maharashtrain household. There are several versions of this particular 'Aamti' and we are presenting one of them. We are sure you will love it.

Ingredients: (serving suggestions approx 2)

2-3 drumsticks chopped (2-3 inches)
1 cup boiled toordal (spilt pigeon peas)
2-3 green chillies chopped
1 tsp turmeric powder
1 medium tomato cut into cubes
3 kokum leaves or 1 tsp tamarind paste
1/2 tsp asafoetida (hing)
5-6 curry leaves
1 tbsp oil
1/2 tsp mustard seeds
2 cup water
1 tsp sugar or 1 inch jaggery
salt to taste

Method:

Take oil in pan and put mustard seeds, when seeds being to pop on a medium flame add asafoetida (hing), turmeric powder, curry leaves, green chillies chopped tomatoes and drumsticks. Saute till all spices are mixed.

Now add the cooked mashed toordal (leaving aside the water) and saute for a min.

Next add water (including water from the boiled toordaal if any), salt, kokum/tamarind, sugar/jagery and give it a nice boil approx. 5-7 mins covering with a lid till the drumsticks are tender.

Adjust the quantity of water depending on the consistency that you want.

Before serving garnish with chopped coriander. Serve it with steaming hot rice topped with butter/ghee and its ready to eat.

* You can also pressure cook the drumsticks when you cook toordal*

पालक आमटी - Palak Aamti- Spinach lentil curry

Ingredients: (serves approx 2)
1/2 cup Palak (Spinach) leaves washed and finely chopped
1 cup Toor dal (split pigeon peas) boiled & mashed
2 cups of water
1 tbsp oil
1 tsp mustard
3 dried red chillies
7/8 garlic cloves medium chopped
1 tsp turmeric powder
1 tsp chilli powder (optional-)
2/3 Kokum/Aamsul
pinch of sugar
salt to taste

Method:
 
Take oil in a pan/kadhai, add mustard seeds. When the seeds start crackling garlic cloves and saute till golden brown. Now add the dry red chillies, chilli powder, turmeric powder, and chopped spinach and saute till the vegetable and spices are thoroughly mixed. Add 1/2 cup of water mix well and let it cook for about 5 mins.
Now add boiled toor dal (mashed) and mix well. Further add the remaining water, salt to taste, pinch of sugar, and kokum leaves and cook till done. You can add more water for a thinner consistency. Spinach curry is ready to eat. Serve along with rice and mango pickle you will love it !

** In case you don't have Kokum leaves add tomato.

लाल माठाची आमटी/Red Amaranth Curry

Leafy vegetables are commonly used in Maharashtrian cooking.
Lal Math/Red Amaranth is a red leafy vegetable rich in minerals like calcium, potassium, iron, fibre and is a good source of vitamins. Straight from my Aai's kitchen enjoy.

Ingredients: (serves approx 2)
1/2 cup Lal Math leaves washed and finely chopped
1 cup Toor dal (split pigeon peas) boiled & mashed
2 cups of water
1 tbsp oil
1 tsp mustard
7/8 garlic cloves medium chopped
1 tsp turmeric powder
2 tsp chilli powder
2/3 Kokum/Aamsul
1/2 tsp sugar
salt to taste

Method:

Take oil in a pan/kadhai, add mustard seeds. When the seeds start crackling garlic cloves and saute till golden brown. Now add the red chilli powder turmeric powder, and chopped lal math (red amaranth) and saute till the vegetable and spices are thoroughly mixed. Add 1/2 cup of water mix well and let it cook for about 5 mins.
Now add boiled toor dal (mashed) and mix well. Further add the remaining water, salt to taste, sugar, and kokum leaves and cook till done. You can add more water for a thinner consistency. Lal Math curry is ready to eat. Serve along with rice or bhakree (jowar/bajree) roti/chapati.

Recipe credits @Uma Thakur

Solkadhi - Kokam Curry

A delicious appetizer of coconut milk and kokam. Enjoyed after a hefty non-veg meal. Soothing to stomach and helps in digestion.

Ingredients: Serves 4

2 cups Fresh Coconut
1 Green chilly
2 Garlic Cloves
1 cup Kokam
5 cups Water
Salt to taste.
1 tbsp Oil
1 tsp Mustard seeds
4-6nos. Curry leaves

Method:

Grate 1 fresh coconut. In a blender add grated fresh coconut, chilly and garlic with lots of water and blend to thin paste.

Normally this procedure of blending all the items is done twice so that thin coconut milk is acquired.If you wish to have thick coconut milk then blend the mixture once.

After blending all the ingredients strain the coconut mixture using sieve to get a smooth coconut milk.

In another bowl add hot water and soak the kokam for One hour.

After an hour, strain the kokam water and add this water to coconut milk, add salt as per taste and mix well.

Tempering:

In small kadhai add oil and mustard seeds. When the mustard seeds crackle add curry leaves.

Pour this tempering over the solkadhi and mix.

Serve this solkadhi along with spicy meal.

Note: This solkadhi taste delicious without tempering aswell.

Tips: 1) You can also add cumin seeds in the tempering for extra flavor and garnish with cilantro.

2) You may serve this solkadi at a room temperature or chilled as per your preference.

By: Anjali Purandare

Ambadi chi patal bhaji - (Ambadi- also known as Sorrel leaves)

Ambadi is one of the nutritious leafy vegetable prepared to a stew/patal bhaji and served with bhakri or rice. It has a distinctive sour taste which makes this vegetable more tangy to your taste buds. The addition of garlic adds incredible flavour to this dish. This is how Ambadi chi patal bhaji is prepared at my home.

Ingredients: Serves 4

1 Bunch of Ambadi leaves
3 tbsp Besan (Cheakpea flour)
2 tsp Red chilly powder
10-15 Garlic cloves
2 tbsp Gul (Jaggery)
2 tbsp oil
1 tsp Mustard seeds
1/4th tsp Hing(Asafoetida)
1/4th tsp Turmeric powder
Salt to taste

For Garlic Tempering:
2 tbsp oil
7-8 Garlic cloves

Method:

First start with making garlic tempering (Fodni). Take a small kadhai and add oil, when oil is hot add 7-8 garlic cloves and let them cook in oil till light golden brown. Do not over cook. Keep this tempering aside as it will be used for garnishing the patal bhaji.

Actual Patal Bhaji preparation:

Wash and chop the ambadi leaves and pressure cook until 4 whistles. When the pressure cooker cools off take out ambadi leaves and drain all the water from the leaves (Use this water for adjusting the consistency of the patal bhaji).

Mash the ambadi leaves roughly with the help of masher. Add besan and mix well. Add 2 cups of water to this mixture. Make sure no lumps are formed.

Add red chilly powder, salt, garlic cloves and gul. Now on medium flame cook this besan ambadi mixture. Adjust the consistency of the patal bhaji as per your preference.

In a small kadhai, add 2 tbsp oil. When oil is hot add mustard seeds, hing and turmeric powder. Pour this fodni onto the patal bhaji. Mix well and let the bhaji comes to boil. Cook on medium flame till raw flavour of besan fades away. It should take around 7-8 minutes.(If you want to can dry roast the besan ahead of mixing it with the ambadi leaves).

While serving garnish this patal bhaji with the garlic tempering and enjoy with bhakri & rice.

By: Anjali Purandare