INSTANT SOL KADHI | सोल कढी - USING STORE BROUGHT COCONUT MILK

"SOL" shortform of "AAMSOL" or "AAMSUL" is popularly known as KOKUM.It is grown tremendously in "KOKAN".It has many medicinal properties.And is used by almost everyone in Maharashtra in regular cuisine.

This savory beverage is very refreshing,cooling and healthy too.Very easy to make and is loved by everybody.Being from Belgaum,whih is pretty much close to Goa,I grew up drinking this.My mom still makes using fresh ingredients.But,today,we will make it instantly where we will use store brought coconut milk.

INGREDIENTS :

1. Aamsol or Kokum Water/Extract - 1 Cup.Soak 1/2 Cup of Kokum in 2 Cups of water for 3 to 4 hours.better if soaked for more hours.We might need some extra extract depending upon taste.
   
2. Store Brought Cocnut Milk - 1-1/2 Cup (Bring it to the room temperature before using)

   
3. Cumin Powder or Crushed Cumin - 1 Tsp
4. Kaala Namak or Padelon (पादेलोण) - 1/2 Tsp
5. Sugar - 1 Tsp
6. Chilli and Garlic paste - 1/2 Tsp (Optional)

STEPS

• Add everything to a vessel or Container and mix it well.I recommend churning it using Ravi.
• Add water as needed as everthing we have mixed here is concentrated.Bring to the consitency f buttermik.
• Serve with meals or drink after meals with ice cubes in it.

TIPS:

• You can adjust the quantity of Kokum extract as per your taste buds.

KOLHAPURI MISAL PAV | मिसळ पाव | काटा किर्रर्र........

"Misal Pav" (Mixture and Bun or Bread).I would call it a fushion recipe as it has Gravy from Maharashtra,India and Bread /Bun that is introduced to Indians by Westerns.Along the time,it has become a very authentic recipe of Maharashtra.It makes a great weekend brunch, party menu and memorable family time who spend together to enjoy this awesome,spicy and tasty food.

"Misal" (मिसळ ) means Mixture (Noun) or "To Mix" (Verb).It is called Misal because, many things are mixed together and eaten along with Bread or Bun.This misal traditionally has Farsan (Indian Savory Snack),Pohe,Moth bean Usal (Matakichi Usal), Tarri or Katt (Spicy gravy),chopped Onioons,Cilantro and Sev or Bhujia.But what I believe is one can make one's own Misal (Mixture) as per one's convinence and likes.

If you go to Misal Stalls in Maharashtra, you will be served an extra mug of Tarri along with your Misal Plate. 

काटा किर्रर्र (Kaata Kirr....) - Kaata means Spike.You feel as if you are being stung because of spiciness of the tarri. Kirr is just to express the extremity.Hence Kaata Kirr...is just an expression of spiciness of Misal

I have made my own Misal here by not adding Farsan and Pohe because I chose not to go with fried and carbs.But, again you can always have those in Misal you make :)

INGREDIENTS : 

• FOR MATKI CHI USSAL or MOTH BEAN USAL - 

1. 1 Cup Moth beans(Soaked for 10 to 12 hours and cooked)
   

       

1. Oil - 3 Tbsp 
2. Cumin and Custard Seeds - Tsp each
3. Hing and Turmeric Powder - 1/2 Tsp each)
4. Red Chili Powder - 1 Tbsp
5. Kanda Lasun Masala - 1 Tbsp
6. Cumin and Coriander Powder - 1 Tsp each
7. Salt for Taste
8. Goda Masala or Garam Masala - 1 Tbsp (Optional)

• FOR MAKING KATT/TARRI

1. Oil - 1/2 Cup or 80 ml
2. Tomato Puree - 1-1/2 Cup
3. Onion Paste - 1 Cup
   

                                                                                                                                                                   

1. Cardmom - 1
2. Bay Leaves - 5
3. Red Chili Powder - 2 Tbsp
4. Kanda Lasun Masala - 2 Tbsp
5. Cumin and Coriander Powder - 1 Tsp each
6. Minced Garlic - 1 Tsp
7. Minced Ginger - 1/4 Tsp
8. Salt for Taste
9. Goda Masala or Garam Masala - 1 Tbsp (Optional)
10. Cilantro  - Chopped for garnishing

• PREPARING MISAL DISH

1. Farsan - 2 Cups or You can Use Pohe.Pohe Recipe is available here.
2. Sev or Bhujia - As needed for garnishing.
3. Cilantro and Onions - Chopped, 1/2 Cup each
4. Lemon or Lime 
5. Bread or Bun 

STEPS : 

• MATKI CHI USAL - 

1. Soak Moth bean over night or around 10 to hours.NOTE : If you want you can always sprout the beans before cooking.I have not srouted them.But,using soaked ones is good too.If you are making for party or so, it really saves the time.
   
2. After that pressure cook them for 1 to 2 whistles. 
   
3. In a Pan,heat oil.Add Cumin and Mustard Seeds,Once they are fried well, add Hing,Turmeric Powder,Cumin and Coriander Powder,Kanda Lasun Masala,Garam Masala,Red Chilli Powder,Salt and fry everthing well in the oil.
4. Now pour cooked Moth Beeans/matki and let it cook for around 10 minutes on medium flame with lid covered.
   

• TARRI/KATT/SPICY GRAVY
  

1. Heat the oil (1/2 Cup).Add Onion Paste and Salt.Let it fry until golden brown.
2. Now add Cardmom,Bay leaves,Red Chili Powder,kanda Lasun Masala, Cumin and Coriander Powder,Goda/Garam Masala Powder and sautee until spices are fried.
3. Now add Tomato Puree.Let all the mixture cook for 3 to 5 minutes on little more than medium heat.You should see that mixture is thickening,there by leaving oil
4. Now add 5 cups or around 800 ml of Water.
5. Add Garlic anf Ginger and let this cook for 8 to 10 minutes on medium heat

• ARRANGING MISAL DISH

1. In a bowl, first add Farsan or Pohe (You can use both).Just to remind here again, I have not used them.
2. Now add,Matki chi Ussal.
   
3. Now add Tarri/Katt /Spicy Gravy.
   
4. Garnish with Chopped Onions,Cilantro and Sev/Bhujia
   
5. Serve with Bread/Bun and a Pieace of Lime/Lemon and with extra Tarri as shown in the pic below.
   

TIPS : 

• You can always adjust the taste  and spiciness of Tarri/Katt accosring to how you like
• Let Ussal be little Thick.
• Keep Plenty of wate or Curd/yogurt or Butter Milk next to you while eating, because it almost brings smoke in your ear.And yes....a Napkin tooo,to wipe your nose :)
• As I have said before,it your choice to add or omit the items to make your own special Misal :)

CHUTNEY PODI - KIDS FRIENDLY

      "Podi" means powder.This Chutney podi in simple words is "Powdered lentils" with Red chillies and Curry leaves.It is a seasoning full of nutrients.
       BUT!!! The recipe I am going to share does not contain Red Chillies at all and is definitely a great option for keeds.It tastes tangy and sweet because of Tamarind and Coconut in it.
This is used as seasoning for Idli,Dosa.Also goes perfect with Rice,Chapati,Uppit/Upma.Pohe,Oats and anthing you like.

INGREDIENTS:

1. Chana Dal or Chickpea Split - 1/2 Cup
2. Urad Dal or Black Gram Split(skinless) - 1/2 Cup
3. Dry Coconut - 1/2 Cup
4. Curry Leaves - 1/2 Cup
5. Tamarind - 1Tsp
6. Salt to Taste
7. Sugar - 1 Tsp (Optional)
8. Oil - 2 Tsp (1 Tsp each Dal)

STEPS:

• With a little oil dry roast Both the Dals,Curry leaves,Coconut Powder and Tamarind.
• Roasting Coconut - No need to add oil as Coconut has oil in it.Only think to take care about is,do not over heat the pan you are roasting.Try to keep it below medium flame or else Coconut can over rost resulting in bitter taste.
• Roasting Tamarind - When all the ingredients are roasted and transfered to differnt container,Just put the flame off the pan and add tamarind.Just keep flipping for a minute or two.The heat remaining in pan is enough to raost it.
• Once the mixture cools down,add Salt and Sugar.
•  Grind everything well until you get the texture you want for Chutney.
• You can grind it to smooth Powder or you can have it Coarse.
• With little Ghee or Oil, it makes a very tasty and refreshing Seasoning.
• Can also be used dry.
  

TIPS:

• You can always add Dry Red Chillies if you like.I have not added it because this Podi is mainly for Kids.
• Mix with Cream Cheese and make delicious and healthy Cream Cheese Sandwich.

PEPPER VEGETABLES

I prepared Pepper Chicken following "Vahchef's" recipe but with little modifications and loved it very much.When I had guests come for dinner who were purely vegetarians, I thought of making pepper gravy but with vegetables.And guess what.....it turned out amazing and stole the dinner show.

Here I am,presenting this spicy,hot,tangy Pepper Vegetables.Vegetables cooked in tomato gravy that has Pepper as main ingredient.You are going to love it.

INGREDIENTS:

1. MARINATION : Hung yogurt (4 Tbsp), salt and Turmeric Powder (1/2 Tsp)
2. French beans - 2/3 Cup (Chopped)
3. Carrots - 2/3 Cup (Chopped)
4. Bell Pepper/Capsicum - 2/3 Cup (Chopped)
5. Onions - 2/3 Cup (Chopped)
6. Oil - 3 Tbsp
7. Pepper Powder or Coarse Pepper - 1 Tbsp
8. Fennel Seeds - 1 Tbsp (Crushed)
9. Curry Leaves - 3 stems 
   
10. FOR GRAVY

• One onion - Chopped
• 4 Medium size Tomatoes - Chopped
  
• Oil - 3 Tbsp
• Mustard and Cumin Seeds - 1 Tsp each
• Asafoetida and Turmeric Powder - 1/2 Tsp each
• Coriander and Cumin Powder - 1 Tsp each
• Red Chilli Powder - 1/2 Tsp (Optional)
• Garam Masala - 2 Tbsp
• Salt

STEPS: 

• Mix the Hung yogurt,Turmeric Powder and sal.Marinate the chopped vegetables(2,3,4,5) in this mixture,cover and let it marinate for atleast 3 to 4 hours in fridge (I kept over night)
  
• MAKING GRAVY - In a pan, heat the oil.To that,add Mustard and Cumin Seeds.Once they crackle, add Onions,Asafoetida,Turmeric Powder and Salt.Mix it well and let Onions fry.

Once Onions are nearly fried, add Garam Masala,Coriander and Cumin Powder and Sautee for a minute.Now that all the spices are well fried in the oil, add Chopped Tomatoes. and let all the ingredients cook very well.Cover the lid and let it cook.

Let this mixture cool down completely.Then,transfer it to the blender and make a fine Purée out of it.Gravy is ready.

• In a pan (You can use the same pan that was used earlier to make gravy), add oil.
• Add Crushed Fennel Seeds,Pepper and Curry Leaves.Let them fry.You will feel nice aroma.
• To that,add marinated Vegetables.
• Keep on stirring the vegetables and let them fry on the oil.Do not cover the lid or else vegetables will lose the crunchy texture.Let them cook until you see that marinated yogurt is cooked well.
• Now add the Gravy to it.Add some water,Close the lid and let it cook for around 7 to 10 minutes on a medium heat.
• If you think, gravy is watery, let it cook for few more minutes without the lid.
• Pepper Vegetables is ready to Serve with Rice,Chapati.It even tastes awesome with Tandoori roti and Naan too.
• It is hot,spicy,tangy and utterly tasty.

TIPS:

• You can add more Pepper powder while cooking if you need.