Matkichi Amti | Moth Bean Curry

Matkichi Amti is a maharashtrian recipe made from matki (also known as Moth bean or Turkish gram) and spices. This is a spicy dish and matki adds a wonderful flavor to it.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4 people

Ingredients:

2 cups matki / moth beans (soak overnight)

1 large onion finely chopped

1 large tomato finely chopped

1 medium potato finely chopped (optional)

3 tbsp oil

5 cups water

salt to taste

Finely chopped coriander leaves for garnishing

For making paste

2 cups grated coconut

1 small onion finely sliced

1 tbsp coriander seeds

½ tsp turmeric powder

2 tsp chilli powder

1 tsp garam masala powder

Method:

1. Heat a pan and add grated coconut, sliced onion and coriander seeds.
2. Roast the ingredients for 5 minutes on medium flame.
3. Turn off the flame and let it cool.
4. After it cools add turmeric powder, chilli powder and garam masala powder to it.
5. Grind all these ingredients into a fine thick paste.
6. Heat oil in a heavy bottomed pan and add onion. Cook till it becomes soft.
7. Now add matki, tomato and potato and cook till matki becomes soft. It takes around 10 minutes.
8. Finally add the coconut paste and 5 cups of water. Add salt to taste and boil for another 5 minutes.
9. Garnish with coriander leaves and serve with rice.

Matki Usal

Matki Usal is an authentic and spicy maharashtrian recipe.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4 people

Ingredients:

2 cups matki / moth beans / turkish gram (soak overnight)

2 large onions finely chopped

1 tbsp ginger garlic paste

2 medium tomatoes finely chopped

1 medium potato finely chopped (optional)

2 tbsp oil

½ tsp turmeric powder

2 tsp chilli powder

1 tsp garam masala

1 cup water
salt to taste

Finely chopped coriander leaves for garnishing

Method:

1. Heat oil in a heavy bottomed pan.
2. Add onion and ginger garlic paste. Saute till the onion becomes soft or translucent.
3. Add turmeric powder, chilli powder and garam masala. Cook for 2 minutes.
4. Now add tomato and cook till they become soft.
5. Finally add matki, water and salt to taste. Mix well and cook for another 10 minutes.
6. Garnish the matki usal with coriander leaves.

Note: Soak matki (moth beans) overnight and let it sprout the next day. The sprouts not only add taste to the recipe but also provide vital proteins, vitamins and minerals.

Fried Modak

Modak is a traditional indian sweet recipe.

Fried Modaks

Preparation time: 20 minutes
Cooking Time: 10 minutes
Serves: 4 people

Ingredients:

For stuffing
1/4 cup scrapped coconut
1/4 cup jaggery
Pinch of Cardamom powder

For dough
1/4 cup maida (all purpose flour)
Salt
Water

500ml Oil for deep frying

Method:

1. Heat a pan and put coconut, jaggery and cardamom in it. 
2. Saute till the mixture becomes whole mass.
3. Take a bowl and put maida in it. Add pinch of salt and water. 
4. Knead it into a smooth dough and once done grease this with ghee (clarified butter).
5. Take out a small portion of dough and flatten it into a small thick circle. Do not roll it too thin oterwise, the stuffing will come out while frying.
6. Cut this roll into small roundels with a sharp lid to get perfect circles.
7. Make small balls of the stuffing mixture and place it into the roundels. Shape the edges into a flower pattern (typical shape of modak) nd seal it carefully.
8. Heat oil in a pan for frying.
9. Once oil is heated, put it on low flame and add the dumplings (modaks) in it.
10. Deep fry the modaks till it becomes golden brown in color.
11. Frying the modaks on low flame makes it crispy and avoids burning of the outer cover.
12. Remove the modaks with a slotted spoon and allow the extra oil to drain in a tissue paper covered plate.

Aloo ke Pakode | Potato Fritters

Aloo ke Pakode (Potato Fritters) is a simple recipe which can be made quickly.

Aloo Ke Pakode (Potato Fritter)

Preparation time: 10 minutes
Cooking Time: 10 minutes
Serves: 4 people

Ingredients:

2 large potatoes peeled and thinly sliced into circles
1/2 tsp chat masala
1 tsp lemon juice
200 gm chickpea flour (besan flour)
1/2 tsp chili powder
1 finely chopped green chili
1 tbsp finely chopped coriander leaves
1/2 tsp corainder powder
150 ml water
salt to taste
500 ml oil for frying

Method:

1. Take a small bowl. Mix chat masala, lemon juice and salt to taste. Take the sliced potatoes and coat the mixture on the slices and keep them aside.
2. Take a bowl. Mix the chickpea flour, chili powder, green chili, coriander leaves, coriander powder and salt.
3. Add water to make a smooth batter. The batter should be of pouring consistency.
4. Take a large pan and put oil into it. Heat over a high heat.
5. Once the oil is heated, put the marinated potato slices into the batter and apply batter all over it. Carefully drop the slices (bhaji) into the oil.
6. Keep the oil on high flame while dropping the bhaji. Take care not to overcrowd the pan with bhaji. They might stick to each other.
7. Fry them from both sides. Reduce the flame to medium and fry them until they are golden brown.
8. Remove the fried bhaji with a slotted spoon. Allow the extra oil from bhaji to drain on a tissue paper covered plate.
9. Fry the remaining batter in batches.
10. Serve it with tamarind chutney, tomato sauce or coriander chutney for dipping.

Note:
Even if you dont have all the ingredients or you are in a hurry, only potatoes and chickpea flour are enough to prepare this recipe. Dipping does the trick for it.
Other ingredients are used to add more flavour to the fritters.

Lauki ke Pakode | Doodhi ke Pakode | Bottle Gourd Fritters

Bottle gourd (lauki or doodhi) is one vegetable which very few people like. This dish will make you love it. Lauki ke pakode is a spicy deep-fried appetizer.

Lauki ke Pakode

Preparation time: 15 minutes

Cooking Time: 10 minutes

Serves: 4 people

Ingredients:

1 fresh small sized bottle gourd, peeled and sliced into circles 

200 gm chickpea flour (besan flour)

1/2 tsp chili powder

150 ml water

salt to taste

500 ml oil for frying

Method:

1. Take a bowl. Mix the chickpea flour, chili powder and salt. 
2. Add water to make a smooth batter. The batter should be of pouring consistency.
3. Take a large pan and put oil into it. Heat over a high heat.
4. Once the oil is heated, put the bottle gourd slices into the batter and apply batter all over it. Carefully drop the slices (bhaji) into the oil. 
5. Keep the oil on high flame while dropping the bhaji. Take care not to overcrowd the pan with bhaji otherwise they will stick to each other.
6. Fry them from both sides. Reduce the flame to medium and fry them until they are golden brown. Since the slices are thin, they get cooked quickly.
7. Remove the fried bhaji with a slotted spoon. Allow the extra oil from bhaji to drain on a tissue paper covered plate.
8. Fry the remaining batter in batches.
9. Serve it with tomato sauce or coriander chutney or tamarind chutney for dipping.

Onion Bhaji | Pyaz ke pakode | Onion Fritter

Bhaji is a spicy deep-fried snack. It is prepared by adding onion and seasoned batter. It is a common appetizer in Indian Cuisine.

Onion Bhaji | Pyaz ke Pakode

Preparation time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 people (20 pieces)

Ingredients:

2 large onions, thinly sliced
200 gm chickpea flour (besan flour)
2 tablespoon rice flour
3-4 green chillies finely chopped
1 tablespoon finely chopped coriander
1 tsp baking powder
1 tsp carom seeds (ajwain or owa)
1 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp cumin seeds, coarsely ground
100 ml water
salt to taste
500ml oil for frying

Method:

1. Take a large bowl. Add the onions, chickpea flour, rice flour, green chillies, coriander, baking powder, carom seeds, turmeric powder, chilli powder, cumin seeds, salt and water.
2. Mix the ingredients thoroughly until the onions are well coated with batter. The mixture should be gooey enough to dribble down a spoon.
3. Put oil into a large pan and heat over a high heat.
4. Once the oil is heated, carefully drop spoons of the mixture (bhaji) batter into the oil. Keep the oil on high flame while dropping the bhaji. Take care not to overcrowd the pan with bhaji as they will stick to each other.
5. After 2 minutes, reduce the flame to medium and fry them until they are golden brown and crispy.
6. Remove the fried bhaji with a slotted spoon. Allow the extra oil from bhaji to drain on a tisse paper covered plate.
7. Fry the remaining batter in batches.
8. Serve it with coriander chutney or tamarind chutney or tomato sauce for dipping.

Tomato Pulao | Tomato Pulav

Tomato Pulao (popular as Mumbai Mast Tomato Pulav) is a rice dish with amazing combination of flavors - spicy and tangy.

Tomato Pulao

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 people

Ingredients:

2 tbsp oil
2 large onions cut into cubes
2 large tomatoes cut into cubes
1 medium capsicum cut into cubes
2 green chilies finely chopped
1 tsp ginger garlic paste
1/2 cup tomato ketchup
1 tsp chili powder
1/2 tsp turmeric powder
2 tsp pav bhaji masala
1 cup water
1 cup paneer cubes, frozen green peas or fried vegetable of your choice (cauliflower, french beans, carrot) (optional)
6 cups of boiled basmati rice
salt to taste
finely chopped coriander leaves for garnishing

Method:

1. Heat oil in a heavy bottomed pan.
2. Add ginger garlic paste and onions cut into cubes. Saute till the onions become translucent.
3. Add tomato cubes and cook till they become soft.
4. After tomato is cooked, add tomato ketchup, 1tsp chili powder, 1/2 tsp turmeric powder, 2tsp pav bhaji masala, capsicum cubes, and green chilies.
5. Add 1 cup water and cook for 2 minutes.
6. Add paneer cubes, green peas or fried vegetables if you wish.
7. Add salt to taste and saute for a minute.
8. Finally add boiled basmati rice and combine the contents.
9. Cook for 5 minutes on low flame.
10. Garnish with finely chopped coriander leaves.

Pav Bhaji Recipe

Pav bhaji is a Maharashtrian cuisine. Pav means bread and bhaji is a spicy vegetable dish. It is a fast food dish.

Pav Bhaji

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4 people

Ingredients:

For making bhaji
5 large potatoes, boiled and mashed
1 cup cauliflower, boiled and mashed
1/4 cup carrot (if required)
1/2 cup green peas, boiled
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
1 small capsicum, finely chopped
2 tsps garlic paste
3 tbsps oil
1 tbsp butter
1 tbsp red chili powder
4 tbsps pav bhaji masala (I use Everest pavbhaji masala)
Salt to taste

For serving
1 large onion, finely chopped
4 lemon wedges
1 tbsp finely chopped coriander

For pav
8 pavs
4 tbsps butter

Method:

For preparing bhaji

1. Cut potatoes and cauliflower into large pieces. Pressure cook it along with green peas.
2. Drain out the excess water and mash them.
3. Heat oil in a pan. Add butter to it.
4. Add garlic paste, chopped onions and capsicum. Shallow fry till onions and capsicum become soft.
5. Add chopped tomatoes and simmer till oil separates.
6. Add red chili powder, pav bhaji masala and salt. Roast for 1 minute.
7. Mix in the boiled vegetables. Cook and mash for 4 to 5 minutes.
8. Add 1/2 cup of water if required.

For preparing pav (bread)

1. Slice each pav into 2 horizontaly. Apply little butter on each side and sprinkle little pav bhaji masala (if required).
2. Heat a tava and cook the pav on both the sides till it turns slight brown.

For serving
Serve hot buttered pav(bread) and bhaji with chopped raw onions with a dash of lemon in it.


Note:
Pav bhaji masala is a blend of spices. It is readily available at most grocery stores. I use Everest Pav bhaji masala.

Maharashtrian Katachi Amti Recipe

Katachi Amti (Curried Chana Dal) is a maharashtrian recipe made from chana dal (also known as split bengal gram) and spices. It is mostly prepared from leftover water from boiled chana dal, which is used for making Puranpoli. It is best accompanied with puranpoli and rice.

Katachi Amti

Preparation Time: 15 minutes
Cooking Time: 15minutes
Serves: 4 people

Ingredients:

For making chana dal water
1/4 cup chana dal
5 cups of water

For making paste
5tbsp of grated dry coconut
small piece of ginger
3 bulbs of garlic
3-4 stalks of coriander leaves

For tempering
1tsp garam masala
3tsp red chili powder
3tbsp oil
1 tsp cumin seeds
8-10 curry leaves
1 tsp turmeric powder
salt to taste

Method:

1. Pressure cook chana dal in 5 cups of water.
2. In the mean time, grind ginger, garlic, dry coconut, coriander leaves into a fine thick paste.
3. Drain the water from chana dal into a vessel. Mash chana dal into a paste. Add it to the water in the vessel. Add turmeric powder and salt in it.
4. Heal oil in a pan. Add cumin seeds and curry leaves. Add coconut paste and let it cook till oil separates. Now add red chili powder and garam masala and cook for another 2 minutes.
5. Finally add the chana dala water mixture. Boil for another 10 minutes.
6. Garnish with finely chopped coriander leaves and serve with puranpoli. It tastes good with rice also.

Note: This preparation is only for amti. If you are preparing puranpoli, you can use the chana dal from it.