Malvani Chicken Curry

Ingredients:

Chicken cut into medium sized pieces - 500 grams

Onion – 2 big sized

Ginger- ½ inch

Garlic – 4 to 5 pods

Malvani masala/ Red chilly Powder – 2 teaspoon

Turmeric powder – ½ teaspoon

Dry Coconut – ¼ cup

Fresh coconut/ desiccated coconut – ½ cup

Dried red chillies (Bedgi) – 4 to 5

Black peppercorns – ½ teaspoon

Cinnamon – 1 stick

Cloves – 5 to 6

Coriander seeds – 1 tablespoon

Saunf – ½ tablespoon

Bay leaf – 1

Poppy seeds – ½ teaspoon

Sesame seed – ½ teaspoon

Star anise – 1

Black cardamom – 1

Oil –2 tablespoons

Salt

Water

Recipe:

• Wash and marinate the chicken with salt and turmeric and keep it aside for 10 -15 mins.

• Heat 1 teaspoon oil in a pan and add chopped garlic and ginger. Saute till it is brown.
• Now add 1 sliced onion and fry until the onion is nice brown in color. Take it out in a plate.
•  In the same pan, heat little oil and fry all the dry spices together with red chilly.
• Now add fried onion, ginger and garlic. Mix and saute for 5 mins on slow flame.
• Keep this aside to cool down.

• Dry roast fresh and dry coconut till it is brown.
  

• Once cooled down, grind into a smooth paste.

• Grind coconut to make a smooth paste using little water.
• Heat 1 tablespoon oil in a pan.
• Add 1 finely chopped onion and saute till it become translucent.
• Add red chilly powder and cook until oil separates.
• Now add marinated chicken. Cover and cook for 10 mins on medium flame.
• Keep stirring in between.
• Now add coconut and onion paste.
• Add 1 cup water. Mix well and cook for 5-6 minutes on medium flame.
• When curry begins to boil, slow down the flame and let it simmer for 10 minutes.
• Serve hot with malvani vade, chapati, bhakari or with plain rice.

Amboli / आंबोळी

Ingredients:

Rice – 2 ½ cups
Urad Dal/ Black split lentils – 1 cup
Flattened Rice – 1 cup
Fenugreek Seeds – 1 teaspoon
Oil - 1 tablespoon
Salt
Water

Recipe:

• Wash and Soak Rice,Urad Dal and Fenugreek Seeds for 5-6 hours or overnight.
• Wash and soak poha for about 30 mins before blending.
• Drain the water of lentils and blend in a mixer to a smooth paste, add just enough water while grinding.
• Urad dal batter has to be soft, light and fluffy.
• Transfer urad dal batter to a large bowl.
• Blend rice and poha in a mixer.
• Transfer this to urad dal batter.
• Add salt and mix very well with your clean hands.
• The batter should not be too thick or too thin, it should be of pouring consistency.
• Cover with a lid and keep aside to ferment in a warm place for 8-9 hours or till well fermented.
• Once fermented, mix batter well.
• Heat non-stick pan or thick bottomed griddle.
• Coat the pan with 1 tsp oil. Pour a ladle full of batter on the pan
• Spread it slightly thick than normal dosa.
• Cook covered for 2 mins on side.
• When it starts turning golden brown, gently flip and cook other side.
• Remove and serve with coconut chutney.

*It goes very well with malvani chicken curry.

Maharashtrian Dahi kadhi

Ingredients:    

                                                                          

Curd/Yoghurt - 1 cup

Fresh grated coconut – ¼ cup

Green chilli – 2

Ginger – ½ inch

Coriander leaves – ¼ cup

Mustard Seeds – 1 teaspoon

Garlic pods – 4 to 5

Turmeric powder – ½ teaspoon

Curry leaves – 7 to 8

Water – 2 cups     

Oil – 1 tablespoon

Pinch of hing / asafoetida

Salt

Recipe:

• Make fine paste of coconut, coriander, ginger and green chillies in a blender.
• Take yoghurt in a big mixing bowl .
• Add water and coconut paste and whisk using hand blender until no lumps remain.
• Heat oil in a pan.
• Add mustard seeds. When seeds started crackling add crushed garlic and curry leaves.
• Saute till garlic turns brown in color.
• Once garlic is nice brown ,add turmeric powder and hing.
• Add yogurt mixture and mix well.
• Simmer kadhi for 5 mins on slow flame.
• Keep stirring so that it doesn't boil.
• Switch off the flame and then add salt.
• Serve with plain rice or with khichdi.

Coconut Ladoo

Ingredients:

Desiccated Coconut – 2 cups

Sweetened Condensed Milk – 1 cup

Cardamom Powder – 1/2 teaspoon

Recipe:

• Into a thick bottomed pan add desiccated coconut and sweetened condensed milk.
• Heat the mixture, stirring constantly.
• Cook till the time mixture starts leaving the sides of pan (approximately 5 minutes)
• Add cardamom powder and mix it well.
• Remove in a plate and let it cool down.
• Take a small portion and press into ball/ladoo shape.
• In another plate take desiccated coconut.
• Roll the ladoo with dry coconut all over, if required slight roll again to shape it.  

*It stays good for around 2-3 days in room temperature. If you want to keep for longer,then refrigerate.

Beetroot sabji/ Beetroot fry

Ingredients:

Beetroot ( peeled and grated) - 2

Onion – 1

Curry leaves – 7 to 8

Urad Daal/ split black gram – 1 tsp

Mustard seeds – 1 tsp

Saunf/Fennel seeds powder – ½ tsp

Green chilly – 3

Oil – 1 tsp

Salt

Recipe:

• Heat oil in a pan.
• Add mustard seeds and let them splutter.
• Add urad daal and saute till it changes the color.
• Once urad daal is slightly brown add curry leaves, fry for a minute.
• Now add chopped onion, and chopped green chillies.
• When onion turn translucent , add saunf powder and fry for a minute.
• Add grated beetroot and salt, mix everything well.
• Put the lid on and cook for 10 mins on low flame.

*You can add grated coconut and coriander if u wish to.

Khantoli

Ingredients:

Samo rice/ Rice Rawa (coarse ground rice ) – 1 Cup

Jaggery – 1 cup

Water – 2 cups

Cardamom powder – ¼ tsp

Coconut – ¼ cup

Ghee – ¼ cup

Recipe:

• Heat ghee in a pan, add samo rice and saute for about 10-15 mins or till it is slightly changes the colour.
• Add hot water and cook till rice absorb all the water.
• Then add grated jiggery, scraped coconut and cardamom powder.
• Mix everything well.
• Put the lid on and cook for 10 minutes on low flame.
• Meanwhile grease a tray with some ghee and keep it aside.    
• Pour the mixture in a tray. Spread out evenly.
• Let it cool down. Then cut into diamond or square shape.

Whole Wheat Dosa

Ingredients: 

Whole Wheat – 1 cup

Rice – ½ cup

Urad Daal/spilt black lentils – ½ cup

Fenugreek Seeds – 1 tsp

Salt

Recipe:

• Combine whole wheat, rice , urad daal in a bowl.
• Wash and soak along with fenugreek seeds for 5-6 hours or overnight.    
• Grind  in a mixer grinder to a smooth paste.
• Add required salt.
• Ferment this for 3-4 hours or until well fermented.
• Heat a non stick pan or thick bottomed griddle.
• Take a ladle full of batter. Pour the batter on the pan and spread the batter in a round circular portion with the ladle.
• Cook till it is crispy.
• Serve with sambar or chutney.

Ragada Patties

Ingredients for Ragada:

White peas- 1 Cup

Green chilly – 2 to 3

Garlic – 3 cloves

Ginger – ½ Inch

Turmeric Powder – ½ tsp

Cumin seeds – 2 tsp

Coriander seeds – 2 tsp

Garam masala – 1 tsp

Coriander leaves– ¼ cup

Onion – 1 big

Red chilly powder- 2tsp

Salt

Ingredients for Patties:

Potato (boiled and peeled) – 4

Bread - 2 slices

Turmeric powder – ¼ tsp

Salt

Ingredients to Garnish:

Nylon sev – 1 cup

Chat masala – 1 tsp

Finely chopped onion – 1

Coriander leaves – ¼ cup

Green chutney – ½ cup

Sweet chutney – ½ cup

Ragada Recipe:

• Wash and soak white peas overnight.
• Drain soaked peas and pressure cook it with salt and turmeric for 3-4 whistles.
• Make a fine paste of green chilly, garlic, ginger, cumin seeds(1tsp), coriander seeds, turmeric powder, coriander leaves in a blender.
• Heat oil in a pan add cumin seeds.
• Add finely chopped onion and saute till onions are translucent.
• Now add ground paste. Saute till raw smell goes off.
• Add cooked white peas , 2 cups of water, salt,red chilly powder and garam masala.
• Mix all the ingredients well.
• Cook over medium flame for about 10-15 mins.

Patties Recipe:

• Peel and mash boiled potatoes.
• Add turmeric powder and salt.
• Take water in a bowl and dip the bread into the water and immediately take out and squeeze the excess water from the bread.
• Mix with potato mixture very well.
• Make small balls of the mixture. Press them little by using palms to make thick flat round shape patties.
• Shallow fry the patties on a non-stick pan on medium heat.
• Fry until patties are crisp and golden brown on both sides.

Serving:

• Place 2 patties in a plate, top with a spoon full of ragada.
• Then garnish with green chutney, sweet chutney, finely chopped onion, coriander leaves, nylon sev and sprinkle some chaat masala.

Sweet Mango Pickle

Ingredients:

Raw mangoes- 3 to 4 small

Red chilli powder – 2 tsp

Turmeric powder – ½ tsp

Coarsely ground coriander powder – 1 tsp

Jaggery-  2 tbsp

Fennel seeds powder/Saunf powder – 1 tsp

Black caraway seeds/ kalonji  - 1 tsp

Seedless dates – 4 to 5

Salt

Recipe:

• Rinse the mangoes and dry with a clean kitchen towel.
• In a bowl add cubed raw mango pieces.
• Add red chilli powder, coriander powder, turmeric powder, saunf powder, salt, kalonji and chopped seedless dates.
• Mix everything well and keep it covered for 2-3 hours.
• Cook the mixture for about 10 mins till the raw aroma goes off.
• Cool and store in airtight container.
• Keep it in the freeze.

Mushroom Rice

Ingredients:

Mushroom -10 to 12

Rice – 1 cup

Onion – 1

Tomato  - 1

Ginger garlic paste – 2 tsp

Oil – 1 tbsp

Salt

Red chilly powder – 2 tsp

Turmeric – ½ tsp

Biryani masala – 1 tsp

Garam masala – 1 tsp

Coriander – ¼ cup

 Recipe:

• Wash and soak rice for 30 mins.
• In a pan boil 4 cups of water with salt and oil.
• Add soaked rice and cook until it is 70%  done.
• Drain the rice and keep it aside.
• In another pan add 1tbsp oil.
• Add sliced onion and saute until onion become light brown in color.
• Then add ginger garlic paste and cook till raw smell goes off.
• Add finely chopped tomato and cook until it becomes soft.
• Add red chilly powder, biryani masala, garam masala, turmeric powder and saute till oil starts to separate.
• Add sliced mushroom and cook for about 10 mins.
• Finely add cooked rice and salt. Mix everything well and simmer for about 10 mins.
• Garnish with coriander.