AMTEE

THIS IS A MAHARASHTRIAN  DAL MADE  USING JAGGERY AND TAMARIND.IT HAS A DELICIOUS COMBINATION OF SWEET , SOUR AND SPICY TASTE IN A BALANCED FORM.

NEEDED
Channa dal - 1 cup
hing
turmeric powder
2 tsp oil
mustard , saunf - for seasoning
 chopped corriander - little
TO GRIND 
1 big tomato
little( lemon size) tamarind (soak in hot water , before grinding)
ginger small piece
green chilly
little jaggery
grind this without adding water and keep aside.

METHOD

• Pressure cook channa dal , leave 4 -5 whistle.
• then remove and mash it nicely and keep aside .
• in a pan add oil and temper saunf and mustard .
• add the tomato tamarind puree .
• add hing and turmeric powder.
• now add the mashed dal ,add salt .
• cook for few minutes , add water as required to loosen the dal .
• add corriander  and serve hot.
• good with roti and plain rice.

TIL GUD

NEEDED:
2 cups polished white til
1 handful roasted & skin removed groundnut
Chikki jaggery - grated 1 cup
Chutney dal/ porikadalai - 5 tsp
Ghe 2 tbsp
Elachi powder
Broken cashewnut -little - roasted

METHOD

• Dry roast chutney dal,.just for a minute & remove. 
• Dry roast til & keep aside.
• Combine all the dry items in a bowl. ( til , Chutney dal , cashewnut , groundnut. )
• Melt ghee in a wok& add the jaggery. 
• Let it dissolve without lumps. 
• Then add the roasted item from the bowl ,  & elachi powder.
• Stir for 3 - 4 minutes. 
• Remove .make ladoo.
• Grease ur hand with little ghee while making ladoo.
• this ladoo will no be hard.

KOSHIMBIR

Koshimbir is a vegetable salad which forms a prominent place in maharashtrian thali.

Needed:
( carrot, onion, tomato, cucumber,green chilly, cabbage  ...) -very finely chopped
thick curd - as req
salt
little sugar
roasted groundnut  powder- 1-2 tsp

 MTD:
mix all the above said ingredients. garnish with corriander .
goes well with roti............

KOTHIMBIR VADI

 
Ingredients:
 1 cup Coriander ,finely chopped
1 cup Gram Flour/Besan
1 cup (sour) curd
4 Green Chillies, 1/2 lemon size ginger (adjust acc to taste)
grind green chilly and ginger .
1 tsp Turmeric Powder/ haldi
1 tsp Sugar
¼ tsp Hing/Asafoetida
Salt to taste
Oil

Method:
Mix all the ingredients in a bowl except oil .
Add little more curd if req to get a thick batter. (Bhajji batter consistency)
Grease a flat bottomed vessel with oil and pour batter into it.
Steam it using a traditional steamer or pressure cooker without its weight for around 20-30 mins over a medium heat.
The skewer inserted in the middle should come clean ,when it’s cooked properly.
Let it cool for 5 min.Cut it into desired shapes.
arrange these slices in a tawa and Cook on both sides sprinkling little oil, till they turn golden brown .

MISAL pav

ingredients:
1 cup mixed sprouts
(rajma , peas, matki/karamani, green moong/pasipayar, channa dal/ kondaikadalai, black eyed bean, etc)
turmeric powder/ haldi -1/2 tsp
asafoetida/ hing- 1/2 tsp
chilly powder- 1tsp
salt 2 taste
jaggery- 1/2 -3/4 lemon size
tomato -1 big- chopped

method:
take a small cooker , in 1 sp oil temper jeera and add the sprouts.(direct cooker)
pour water as required.
add hing, haldi, salt , jaggery, chilly powder, and chopped tomatoes.
close the cooker lid and allow 2 whistle.
before serving, garnish with farsan, onion , corriander, tomato, garlic chutney .

FOR GARLIC CHUTNEY
4 flakes garlic
grated coconut
red chilly
salt
grind to chutney add little water.

Other Ingredients for Misal :
• Chivada/farsan
• Shev / ooma podi

chopped tomato

• finely chopped onion

• chopped coriander

• Slices of bread or Pav