Category: Recipes

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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.

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Spicy Mango Jam with Fenugreek Seeds (Methamba)

Methamba is a spicy mango jam made in summer season across Maharashtra and Western India. Summer is the most awaited season in most of India, because 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 which is coastal Maharashtra, called Methamba (Methi- fenugreek, Amba – mango). It uses the unripe sour green mango, or “kairi”. The unripe green mango fruit has quite a bite, is very sharply sour, with 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, Continue reading “Spicy Mango Jam with Fenugreek Seeds (Methamba)”

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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.

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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!”

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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”

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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”

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Besan Ladoo Recipe

‘Ladoo’ is a sweet treat often found in Indian households, and specially made on festive or religious occasions. It is usually made with some variant of flour, sugar and ghee. There are hundreds of variants of this staple Indian sweet and its name also varies per region. Each family, region, community, etc. have their own recipe depending mostly on available local or traditional ingredients.

This recipe is for besan ladoo which is a family favourite and always a part of the Diwali festival faraal.

‘Besan’ is Bengal gram flour – is pale, light yellow in colour and slightly sweet, bitter and powdery in taste. It can be coarse or fine – both work well for this recipe. Upon cooking/roasting all of its bitterness goes away and the texture undergoes a lot of change too.

Besan is nutrient rich and gluten-free. It is high in protein, fiber content and minerals like iron, calcium, magnesium, etc. Continue reading “Besan Ladoo Recipe”

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Masala Doodh (Spiced Milk) Recipe

Masala Doodh

(Masala- spice; doodh- milk)

This recipe is an indulgence for your senses! Beautiful glowing golden in colour, fragrant spices, sweetness and heart-warming in every sip.

In India it is a part of Kojagiri Purnima celebrations. But, it is perfect for any autumn/winter night to warm and cozy up before bed. It is also very nutritious – rich in minerals, vitamins and healthy fat that help boost immunity and internal well being.

This recipe can be fully customised as per your taste and preferences. The dry ingredients except sugar can be prepared and stored for upto 2 months.

Continue reading “Masala Doodh (Spiced Milk) Recipe”