Toor Dal Khichadi

Toor dal khichadi

(All ingredients are underlined)

Take 1 cup rice and 1/2 cup toor (arhar) dal and wash them thoroughly. In a pot, heat 1 Tbsp of oil, and add 1/2 Tsp mustard seeds and wait till they crackle. Now add one pinch asfoetida(hing), and 1 tsp turmeric powder(haldi). Add 4-5 curry leaves, and 1&1/2 Tbsp peanuts. Stir for 2 minutes. Add 2 dried red chilies each cut in 2 pieces. One small sized vertically cut onion, and 2 Tsp chopped garlic. Fry for a minute and add the pre-washed rice and dal to it. Add 3 cups of water. (If a softer khichadi is preferred, little more water can be added). Now add one medium tomato cut into cubes. Add salt to taste and 1/4 Tsp black pepper powder. When the water comes to boil, stir and keep the pot in a pressure cooker and cook till the first whistle. Now reduce heat to low and cook for another 5 minutes. Toor dal khichadi is ready to serve, once the pressure cooker cools. This khichadi can also be prepared directly in the pressure cooker.

Panha (raw mango drink)

Panha (Raw mango drink)

(All ingredients are underlined)

Take one big raw mango, peeled or unpeeled. Cook in a pressure cooker. Turn off the gas after one whistle. After the mango is cooled, squeeze out all the pulp with hands. To the pulp add the same amount of jaggery if it is not very sour. Add 1 & 1/2 times jaggery or sugar, if the pulp tastes very sour. Stir till the jaggery/ sugar is completely dissolved and store in a container. This mixture can be stored in the fridge for many months. When serving, add about 1 Tbsp of this mixture to 3/4 glass of water and 1/4 Tsp salt. Serve cold. This is a favorite summer time drink of Maharashtra, India.

Green tomato chutney

Green tomato chutney

(Ingredients are underlined)

Take 4 medium size green tomatoes and cut them into pieces. In a pan, heat 2 Tbsp oil. To it add an already prepared paste of green chilies as per taste and one and half tsp curry leaves. Stir a little and add the tomato pieces. To it add one and half Tsp powdered roasted sesame seeds. Add 2 Tsp sugar. (If the tomatoes are very sour, more sugar can be added). Stir occasionally and cook on a low flame, till the tomato pieces dissolve completely. Add salt to taste.

Tomato chutney

Tomato Chutney

(Ingredients are underlined)

Take 4 medium size tomatoes. Cut them into small pieces. Heat 1 & 1 & 1/2 Tbsp oil in a pan. Reduce the gas to low and then add 4 cloves, 1/4 Tsp black pepper, and 1 inch piece of cinnamon. Stir for a few seconds and add red chili powder as per taste, and 2 Tsp sugar.  Now quickly add all the tomato pieces and mix. Add salt to taste. Stir on a medium flame till all the tomato pieces become soft. Serve with any paratha or roti.

Gulamba (sweet chutney made with raw mango and jaggery)

Gulamba (sweet chutney made with raw mango and jaggery) 

(All Ingredients are underlined) 

Grate or cut raw mango into small pieces. If grating, discard the outer peel. If cutting, you may keep the peel. If the mango is less sour in taste, add the same measure of jaggery(gud) as the grated mango, to it. If the mango is very sour, add 1 and 1/2 times jaggery. Let it cook on a low flame till most of the water is evaporated and a consistency, such that it stays in place when poured in a plate, should be achieved. Remember, after cooling, it becomes thicker than when it is hot. Add little ghee when serving. It is usually eaten with hot rotis/chapatis. It can also be stored in the fridge for at least up to a month.

Kobichya wadya (Cabbage bars)

Kobichya wadya (Cabbage cubes/bars)

(All Ingredients are underlined)

Take 1 cup of Chana daal and soak it for 4-5 hours. Drain excess water. Add some green chillies as per taste, 2 tsp cumin seeds, salt to taste and 1 tsp sugar. Grind all this mixture coarsely in a grinder. After grinding, the consistency should be same as the batter for any kind of pakodas. So add water accordingly when grinding. Pour the entire batter into the tallest pressure-cooker-separator. Add 4 cups of finely chopped cabbage, 2-3 tsp oil, 2-3 tsp sesame seeds, 2-3 tsp gram flour(besan), and a pinch of bicarbonate soda. Mix thoroughly and steam in pressure cooker for 15 minutes. (Sometimes, the water content in vegetables is too much. In that case, steam for 30 minutes). Remove the separator from the cooker and let it cool completely. Cut into cubes. In a frying pan, add 4 tbsp oil and heat. Add mustard seeds and wait till they splutter. Now add asfoetida(hing), and turmeric powder. Carefully add all cut cubes and mix softly so that there is minimum breakage. Let the gas be on low and keep turning occasionally for 5 minutes. Now the cabbage bars are ready to serve. Garnish with dry/fresh grated coconut and chopped cilantro before serving.