Posted on

Watli Dal

Watli Dal is a bright and beautiful dish that packs a punch. Served only during spring months of March- April in western India, it has a special place in the food menu and Naivedya for Chaitra Navratri Haldi-Kunku or Hartalika and Manglagaur pooja.

The watli Dal is savoury or spicy and sour, made with harbara chana Dal and the star of the season, sharp and sour raw mango (kairi). It is often served with Kairi Panhe, which is a refreshing sweet drink made with raw mango as well.

This recipe is perfect for the start of summer when standing before the hot stove might start to get too warm. It is an almost no cooking involved recipe, basically prep, mix and its ready!

Ingredients-
1 cup Chana Harbara dal (चण्याची हरभरा डाळ)
2,3 Dry red chillies
2,3 green chillies
Few leaves of kadhipatta
2 spoons grated dry coconut
2 sp fresh grated coconut
1 Raw unripe mango (kachhi Kairi)
1/4th cup, half bunch Chopped cilantro
4 tbsp oil
One inch ginger
1 tsp sugar
2 tsp jeera
1/2 tsp mustard seeds
1/4 sp hing / asafoetida
Salt

Method –
1) Soak chana daal for 5 to 6 hours in water
2) After 6 hrs coarsely grind dal with little water, green chilli, ginger, salt, cumin, little sugar. The texture should have a bite with bits of dal intact. The thickness should be similar to oats, easily scooped.
3) Mix all other ingredients with dal as follows –
4) Make phodni (tempering) – In a small pan, heat 4 to 5 spoons oil. Add mustard, hing, turmeric and dry red chilli. It should crackle lightly. Take it off the heat and let it cool to warm. Separate the red chillies and crush them. Keep it aside for later.
5) Finely grate the raw mango. Add it to the ground dal.
6) Add freshly grated / scraped coconut and chopped cilantro.
7) Add grated dry coconut on top.
8) Add the reserved crushed red chillies from the phodni/tempering oil.
9) Serve fresh, at room temperature.

Tip –  This recipe is best served immediately or within 2 hours of preparation. Or immediately refrigerate for up to 6 hours. It is highly perishable as it contains uncooked ingredients, chana dal and mango.

Posted on

Spicy Mango Jam with Fenugreek Seeds (Methamba)

Summer is the most awaited season in most of India, which heralds the everloved, sweet, smooth, rich and vibrant mango.

Sweets and desserts made with mango are very popular. But today I’m sharing a recipe which is true to my roots, and dear to everyone from Konkan called Methamba (Methi- fenugreek, Amba – mango). It uses the unripe sour green mango, or “kairi”. The unripe mango fruit has quite a bite, is very sharply sour, white or pale yellow flesh and green skin before it ripens into a sweet yellow/orange soft fruit which we know better.

This authentic recipe, will make you pucker your lips with its tangy yet spicy, sweet and bitter profile. It is a beautiful balance of the bitter notes from the fenugreek seeds (methi) with the sour mango, sweet jaggery and earthiness of cumin on the palette.

It can be served as an accompaniment for any roti, chapati, bhakri, breads or chips and papads. My favourite way to eat this was either by itself, or rolled up in a chapati with ghee.

Recipe

Ingredients-

2 unripe mangoes medium sized

1 cup jaggery or any organic natural sugar

1tsp fenugreek seeds/ methi seeds

2 dry red chillies

1/4tsp Cumin seeds

1/4tsp mustard seeds

1/4 tsp turmeric powder

4 -5 kadhipatta / curry leaves

Salt to taste

2 tbsp mustard oil, sesame oil or coconut oil. Or any high smoke point cooking oil

Method –

Peel the mangoes and dice them into 1 inch cubes.

Heat oil in a wok or pan. On medium heat add mustard seeds, let them crackle. Add cumin, curry leaves, dry red chillies, methi seeds and turmeric. The mix will sizzle.

Add the chopped mango pieces. Mix well. Add water till level of the mango. Cover and let it cook on medium flame for 10-15 mins, stirring in between, till the mango is soft to the pressure of the spoon.

Then add salt, jaggery and stir well. On low flame, let it cook till the mixture thickens, bubbles, turns a nice golden amber colour and fragrant. It should look like thick caramel sauce with bits of mango still intact. And it should not be dripping of the spoon when held up.

Turn off the flame, leave the pan open. Let it cool fully at room temperature. Store in a clean, air tight glass or metal jar for 3-6 months in fridge, 10 days on counter (in humid summers).

Tip – For longer storage, let it dry while it cooks on low flame. Lesser the water content more the shelf life.

Tip – Make sure the mango is cooked thoroughly before adding salt and jaggery. Adding them before can hinder the cooking and texture of the mango.

Posted on

Masala Milk mix-ins

Masala milk is such a dear dear drink for me, comforting, nourishing and versatile.
Once the base is ready, the dry mix can be stored for 2 months in the fridge. Take a look at the recipe here on my blog HERE

Using this basic recipe let’s create a few variations –

① Add One tsp powder milk (whole) to the One tbsp masala mix per cup of milk quick for a quick thick consistency This, is a quicker method to any of the variations.


② Add 1 tsp dried edible rose petals, few peppercorns and 1sp dried melon seeds to a pestle /grinder. Add khadi sakhar or granulated Sugar. Coarsely grind to a grainy texture. Mix with one t sp base per cup milk. Bring to a boil. Serve hot or chilled.

Posted on

Kacchya Phansachi Bhaaji (Young Jackfruit Subzi) Maharashtrian Recipe – No onion, no garlic!

Kacchya Phansachi Bhaaji
Kacchya Phansachi Bhaaji

Kacchya Phansachi Bhaaji (Unripe/ Tender/ Young Jackfruit Subzi)

Kacchya Phansachi Bhaaji is a family recipe that I am sharing with you here. It has been passed down from my grandmother to my mother and to me. Most other recipes call for complex masala preparations, onion, garlic, etc. But this one is truly the simplest recipe for kaccha phanas bhaaji/ subzi. It requires no standing time before the stove, perfect for summers, uses minimal ingredients which are all staples in every Indian pantry and spice boxes.

The freshness and simplicity of flavours are key in making this one of my favourites. It is almost deceptive how a combination of such basic ingredients brings about the wide range of flavours and textures in each bite. The earthy, full yet tender texture of the jackfruit, crunchy rich cashews and fresh coconut, sharp red chilli, earthy cumin and mustard seeds, a kick from the lime juice, freshness from coriander leaves, umami undertone of hing or asafoetida to round off. You can decipher each flavour, yet not know exactly what it was!
Maharashtrian Konkan Speciality

Kaccha (unripe or young ) phanas (jackfruit or kathal in hindi) is a coastal speciality in Maharashtra and Southern India.

Continue reading “Kacchya Phansachi Bhaaji (Young Jackfruit Subzi) Maharashtrian Recipe – No onion, no garlic!”

Posted on

The Best Mother’s Day Gift

Happy Mother’s Day to all the wonderful mothers! The best gift we can give to a mother is the timeless yet simple gift of love and positivity. Especially now, as we all have limited resources, grand gestures have taken a back seat. What we could all use, is some reason to celebrate, have lighter moments and count our blessings. What better than celebrating the one person who is indispensable, irreplaceable and who makes us who we are! MOM! That person maybe your mom, dad, grandparents, aunt, sister, teacher, mentor, nurse who took care of you, or anyone who has been like a mother to you at some point in life.

Yes, 2020 is not what we all ever expected it to be, but here we are,

Continue reading “The Best Mother’s Day Gift”
Posted on

Turmeric and Ginger Milk Drink

Turmeric and Ginger Milk Drink

Commonly called ‘halad doodh’ or ‘haldiwala doodh’ translates to turmeric – halad / haldi, milk – doodh. This turmeric ginger milk drink recipe is lovingly served by all moms, grandmoms, dads and caregivers to everyone, across homes in India.

A cup of this golden hot drink is very comforting, soothing and warming especially on rainy, wintry or cold nights and transitional seasons as a bedtime drink.

Because of the medically proven antiviral, antibacterial and healing properties of the ingredients, this turmeric milk drink is used as a recuperative home care remedy for colds, flu, physical injuries, fatigue, etc. in addition to doctor prescribed medications or treatments. Read more about the immunity boosting Continue reading “Turmeric and Ginger Milk Drink”

Posted on

Indian Ingredients and their Multiple Benefits

A typical Indian kitchen contains a basic set of building blocks of power packed flavours made up of spices and herbs such as turmeric, ginger, cumin, coriander seeds, cinnamon, cloves, asafoteida, etc. These can be combined in countless ways to not only flavour foods, but also to address almost all our niggling chronic health complaints and/or to build and boost immunity.

In this series you can read about the health benefits of the most common Indian ingredients that have a lot more value going beyond adding flavour to food.

Turmeric – Commonly called ‘halad‘ or ‘haldi’  across India. This ancient Indian herb is the root of the turmeric (haldi) plant. It contains naturally occurring compound called ‘curcumin’ which helps in boost immunity with double shot Continue reading “Indian Ingredients and their Multiple Benefits”

Posted on

Immunity Booster Recipes – Turmeric and Ginger

A typical Indian kitchen spice collection contains turmeric and ginger which have been getting quite some attention recently. Traditionally used as natural remedies and immunity boosters both turmeric and ginger have antiviral and antiseptic properties.

Turmeric (which contains curcumin) and ginger are known for their immunity building and boosting properties. The most common form of both these rhizomes is the dry powder form. This is the form which has the longest shelf life and convenience of use. Hence, I will be using these in immunity booster recipes below.

Want to know more about these natural ingredients work? Read here. 

The easy and no-mess recipes or preparations described in this post are effective when followed regularly as a lifestyle in order to see the benefits of building a strong immunity from these natural sources, and can also be initiated to manage symptoms and fight minor viral or bacterial infections such as sore throat, mucus, congestion, body aches, digestive issues, etc.

Today is always a good time to start! Follow along! Continue reading “Immunity Booster Recipes – Turmeric and Ginger”

Posted on

Abhyanga Snan / Pahili Anghol – Naraka Chaturdashi

Naraka chaturdashi

Diwali is a festival stretching over many days, and a few days are more widely celebrated than others. The second such day is Naraka chaturdashi (following Dhana trayodashi or dhan teras).

[Naraka– name of an evil mythological character, chaturdashi– 14th day of the moon’s phases.]

Pahili Anghol / Abhyanga Snan

At dawn on Naraka chaturdashi we have the ‘pahili anghol’ literally meaning first bath, or the ‘abhyanga snan’ (abhyang loosely means spa/ oil massage, snan means bath). So it translates into a full spa bath.

We wake up at dawn on this day and before taking a bath apply natural perfumed oils on our body, followed by application of ‘utna’ or ‘ubtan’ which is a natural scrub made of sandalwood powder and other ayurvedic herbs to scrub, exfoliate and condition the skin. Then, an age old traditional body conditioner made with sandalwood paste, milk/cream, rose water and besan/gram flour and a hot bath follows. This whole ‘spa’ experience is simply heavenly and luxurious on the cold autumn/winter morning of Diwali.

After this self-pampering, we dress up in new clothes, pray to God, seek blessings of our elders.

Crushing the bitter kartula fruit under the foot. Why?

After the abhyanga snan, we walk out of our home. Right outside the doorstep, place this small green fruit called kartula on the floor and crush it with the right foot. It spills out its juice and seeds. This juice must be tasted by the crusher (basically just dip a finger in the squish and lick it!). It tastes absolutely bitter!

The little green fruit kartula symbolises the head of Narakasura. It stands for all the evil, negativity that we need to get rid of. By taking it outside and crushing it we crush the things it stands for.

However, we do this also because it signifies that everything in nature and life is a balance. To balance all the sweet, rich foods and happiness that are to follow through the Diwali festival, this bitter drop will remind us to stay balanced.

Why burst crackers on Naraka Chaturdashi?

In the early hours of the morning of Naraka Chaturdashi friends and family get together and burst a few crackers or fireworks. These bright fireworks at this time signify victory. It is said that an evil Narakasura was brought to his end at dawn on this day.

Some versions of this story say that Narakasura was beheaded by Lord Shri Krishna using the Sudarshana Chakra.

Some parts of India also celebrate this day as Kali Chaudas. Where the version of Narakasura’s death takes place at the hands of the powerful godess Kali Maa. Hence, the day is also celebrated as Kali Chaudas.

Of course, over time due to its environmental effect this practice of fireworks has been reduced significantly. Now all we do is minimal, least polluting, very few short burst crackers, maybe a few sparklers, etc. to carry forward the symbolism and tradition.

The most looked forward to breakfast feast- Faraal!

Once the customary fireworks are done, we all gear up for another big indulgence- the typically Maharashtrian Diwali festive breakfast – faraal. (Of course following this breakfast, faraal is served at all times throughout Diwali.) Everybody looks forward to the foods that are prepared specially for Diwali faraal. A large selection of homemade sweets and savouries like ladoos (Check out my Besan Ladoo recipe), chivda, chakli, shankarpala, karanji, spicy shev, barfi, mithai and so much more!

And of course a cup of kadak masala chai to go with it! Sounds perfect for the wintery morning of Diwali!

 

 

Posted on

DIY Diwali Decorations

Diwali is a festival of lot of DIY projects! Diwali decorations include making aakash kandils, rangoli, diya decoration, mud forts and sumptuous cooking!

Aakash Kandil – Lantern

[Aakash– sky, kandil– lantern]

Aakash kandil is traditionally an oil lamp or lantern lit and hung high outside the home, on terraces or outside windows. After electricity became common, it came to be replaced by electric lights encased in the traditional or modern lanterns. No Diwali decoration is complete without the beautiful, graceful aakash kandil.

Continue reading “DIY Diwali Decorations”