Sukatichi Chutney ~ Dried Tiny Prawns or Shrimps Chutney

Until now, you have eaten different types. But this chutney is totally different. It's tasty, spicy, fishy. Try once....

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Sukat (sukha kolim/suka jawala/dried tiny prawns)- ½ cup 
• Fresh coconut, scraped- 3 to 4 tbsp 
• Tamarind thick pulp- 2 tsp 
• Garlic- 4 to 5 cloves 
• Whole dry chilli, cut- 3 to 5 (or chilli powder- 2 tsp) 
• Salt- to taste 
• Oil- 1 tsp (optional) 
• Water- very little about 1 tbsp 

Method:

• Clean, sift and discard any impurities like stone or any unwanted fish. Do not wash. (dried prawns should be fresh, white and clean.) 
• Dry roast in a deep tawa or wok till they change their colour and become slightly reddish. Also you can feel its roasted aroma. 
• Combine all mentioned ingredients with roasted dried prawns and grind. 
• Serve with nachani (finger millet) or rice bhakari. 
• Do not store in a refrigerator also. 

Tip:
You can use grated dry coconut instead of fresh coconut. Avoid water and tamarind pulp, if you want store. Add tamarind pulp while serving.   

Recipe Idea: My FB group member- Rubina Shaikh

Egg Sandwich

Very easy, tasty, simple quick to made.

Ingredients:

• Brown bread slices- 8
• Eggs, hard boiled- 3
• Mayonnaise- 2 tbsp
• Dijon mustard or French mustard- ½ tsp (optional)
• Onion, finely chopped- ¼ cup
• Chili flakes- 1 tsp or to taste
• Black pepper- 1 tsp or to taste
• Salt- to taste
• Butter for toasting- as required (prefer to use garlic-herb butter for better taste)

Method:

• Peel the egg and chop them.
• Combine mayonnaise, dijon mustard, chili flakes, salt and pepper in a bowl. Mix well.
• Add chopped onion and chopped eggs. Mix well. Slightly crush with spoon.
• Toast the bread and make sandwiches. (or use sandwich maker)

Variations:

• You can add some chopped boiled potato.
• You can add some chopped any coloured bell pepper/capsicum.
• You can add some iceberg lettuce. 

Chitranna (Raw Mango Rice)

Chitranna is a flavorful, tangy and spicy South Indian rice recipe from raw mango. It is very easy, quick and tastes similar to "Lemon Rice". This rice is made during festivals.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Cooked rice- 3 cups (don't necessary to use Basmati rice, use your daily used rice, I used Kolam rice)
• Raw mango, grated- ½ to 1 cup (as your choice)
• Fresh coconut, scrapped- ¼ cup
• Green chillies, chopped- 2 to 3
• Groundnuts- ¼ cup or a handful
• Cashew nuts- 1 tbsp (optional)
• Curry leaves- 1 string
• Split bengal gram (chana dal)- 1 tbsp
• Split black gram (urad dal)- 1 tsp
• Whole dry chillis, torned- 2
• Mustard seeds- 1 tsp
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼ tsp
• Salt- to taste
• Sugar- a pinch (optional)
• Oil- 2 tbsp
• Fresh coriander, finely chopped- ¼ cup

Method:

• Separate the cooked rice granules with hand and add salt. Mix well and keep aside.
• Heat oil in a pan and add peanuts. Fry them on med heat till they turn brown. Put out peanuts from pan and put on rice.
• Add mustard seeds in same oil. Once they sputter add urad dal and chana dal. Fry on low heat till they turn brown.
• Add green chilli pieces, curry leaves. Saute a while.
• Add red chilli and the hing and saute a while.
• Add grated mango, turmeric powder and little salt. Saute on low heat for 3-4 mins.
• Add grated coconut, sugar and saute a while.
• Add cooked rice with peanuts and mix well.
• Cover the pan and cook rice on low heat for 2-3 minute.
• Now add chopped coriander, mix well and saute a while.
• Serve hot with papad.

Notes:

• Personally, I don't like too sour, so I used only ¼ cup raw mango.You can minimise the quantity of raw mango as your likes.
• If the raw mangoes are not sour enough, then a tbsp of lime juice can be added to the rice in the end.
• Rice should be cool enough while mixing.  
• You can also use left over rice for this recipe.
• For a change, you can use poha/bitten rice insted of rice. (Use socked poha like Kande-Pohe recipe.) 

चित्रान्न ~ कैरी भात

चैत्र महिन्यातील खासीयत असलेल्या चित्रान्न या पदार्थाचे मुळ कर्नाटकात असले तरी हा भात महाराष्ट्राच्या सीमावर्तीय भागातही बनवला जातो. दाक्षिणात्य 'लेमन राइस' च्या चवीशी साधर्म्य असणारा हा भाताचा एक प्रकार आहे. यासाठी शिळा भातही चालेल.
साहित्य:

• शिजलेला मोकळा भात- ३ कप (बासमती वापरण्याची गरज नाही, मी रोजच्या वापरातील 'कोलम' तांदुळ वापरला आहे. )  
• कैरीचा कीस- १/२  ते १ कप 
• खवलेले ओले खोबरे- १/४  कप 
• हिरव्या मिरच्या, चिरून- २ ते ३
• कढीपत्ता- १ डहाळी 
• शेंगदाणे- मुठभर 
• काजू तुकडे- १ टेबलस्पून (ऐच्छिक) 
• चणाडाळ- १ टेबलस्पून 
• उडीद डाळ- १ टीस्पून 
• लाल सुक्या मिरच्या, तोडून- २
• मोहरी- १ टीस्पून 
• हिंग- १/४  टीस्पून 
• हळद- १/२  टीस्पून 
• मीठ- चवीनुसार
• साखर- चिमुटभर (ऐच्छिक) 
• तेल- २  टेबलस्पून 
• बारीक चिरलेली कोथिंबीर- १/४  कप 

कृती:

• सडसडीत भात शिजवून घ्यावा. थंड झाल्यावर हलक्या हाताने मोकळा करून घ्यावा. त्यात भाताच्या प्रमाणात मीठ घालून मिसळून घ्यावा.  
• कढईत तेल गरम करावे. तेलात शेंगदाणे आणि काजू खरपुस तळून घ्यावेत. झाऱ्याने बाहेर काढून भातावर टाकावेत. 
• त्याच तेलात मोहरी टाकावी, ती तडतडली की चणाडाळ व उडीदडाळ टाकून सोनेरी तपकिरी रंगावर तळून घ्यावी. 
• त्यात हिरव्या मिरचीचे तुकडे व कडीपत्ता टाकून जरासे परतावेत. 
• त्यात सुक्या मिरच्यांचे तुकडे आणि हिंग घालून जरासे परतावे. 
• आता त्यात हळद, कैरीचा किस, साखर व जरास मीठ घालुन ३-४ मिनिटे मध्यम आचेवर परतावे. 
• त्यात खवलेले खोबरे घालून पुन्हा जरावेळ परतावे. 
• आता त्यात शेंगदाणे व काजू घातलेला भात टाकून चांगला मिसळून घ्यावा आणि झाकण ठेवून ३-४ मिनिटे वाफ काढावी. 
• नंतर त्यात कोथिंबीर टाकुन पुन्हा एकदा जरासा परतून घ्यावा. 
• चित्रान्न तयार आहे. भात पापडासोबत वाढावा.        

टीपा:

• मला स्व:ताला फारसे आंबट आवडत नाही त्यामुळे मी १/४  कप एवढाच कैरीचा किस वापरते. तुम्ही सुद्धा तुमच्या आंबटपणाच्या आवडीवर किसाचे प्रमाण ठरवा. 
• कैरी आधीच चाखून बघा म्हणजे ती किती आंबट आहे हे कळेल, त्यावरून किसाचे प्रमाण ठरवा. 
• भात फोडणीला घालताना तो पुरेसा थंड झाला असावा. 
• शिळा भात संपवण्याचा एक रुचकर उपाय.
• साखर जास्त घालू नका. हा साखरभात नाही.       
• बदल म्हणून भाताऐवजी पोहे वापरावे. कांदे पोह्याला जसे पोहे भिजवतो तसे भिजवून वर सांगितलेली फोडणी करावी.       

Aamras ~ Indian Mango Smoothie

Aamras is a very popular, delicious, quick and easy Indian dessert. It is just like mango smoothie. It is a good accompaniment for puris and roti/chapati.

Ingredients

• Ripe Mangoes (preferably Alphonso or Payari) - 4
• Sugar - 1 tbsp
• Milk - ¼ cup
• Cardamom powder - ½ teaspoon 
• Nutmeg powder- a pinch
• Pure ghee- 2 tsp (optional)

Method:

•  Wash and press the mangoes from all sides. Squeeze the mango pulp and discard the seeds. (or cut the mangoes and put out the pulp.)
• Combine mango pulp, sugar, milk, nutmeg powder and cardamom powder. Blend together into smooth paste.
• Refrigerate it and let it cool for some time. 
• Serve with puris or rotis.

Tips: 

• Adjust the milk according to consistency required and sugar according to sweet taste required.
• Actually I don't like using ghee in aamras according to taste. But my hubby like it and gives encouraged to use this. Because according to Ayurveda, ghee is helpful in digestion of mango.

Palak Pulao (Spinach Pulao)

Palak Pulao (Spinach Pulao) is healthier variant of Pulao. Palak Pulao is easy to made, delicious, balanced and nutritious recipes. Like all greens, Palaks are rich in iron, vitamins.

Ingredients:

• Basmati Rice- 1 cup 
• Spinach puree- 2 cup (from med size bunch)
• Water- approx ½ to ¾ cup (depends upon consistency of spinach puree)
• Green chili- 2 to 4
• Onion, sliced- 2 large or 1 ½ cup
• Cali flower florets- 1 cup
• Carrot, diced- 1 large or 1 cup
• French beans, chopped-  ½ cup
• Potato, cubed- 1 med
• Green peas- 1 cup
• Tomato, cubed- 1 large
• Ginger~garlic paste- 2 tsp
• Bay leaves- 2
• Cumin seeds- 1 tsp
• Black peppercorns- 6
• Cloves- 4
• Black cardamom- 2
• Green cardamom- 2
• Star anise- 2
• Garam masala powder- ½ tsp
• Hing- ¼ tsp
• Cashew nuts- 10
• Kishmish/golden raisins- 1 tbsp
• Sugar- ½ tsp
• Salt- to taste
• Oil- 3 tbsp
• Clarified butter/pure ghee- 1 tbsp

Method:

• Wash the rice and soak it in the water for 20 minutes. Drain with strainer.
• Wash the spinach leaves. 
• Boil sufficient water with pinch of baking soda.
• Add spinach in water and blanch spinach leaves. Wash leaves with cold water and drain.
• Grind spinach into a fine paste with little water.
• Heat oil in a pressure cooker.
• Add all mentioned whole spices/khada masala and hing. Saute while.
• Add cashew nuts, saute till they turn light brown.
• Add green chilli and onion, saute till onion turns translucent.
• Add ginger-garlic paste and all veggies except tomato. Mix well and saute for a minute.
• Add spinach puree, mix well and cook for a minute.
• Add rice, mix well and saute for a minute.
• Now add water, tomato, sugar, kishmish, garam masla and sault. Mix well.
• Add pure ghee. Cover the lid and cook till one whistle. Then cook on low heat for 10 minutes and switch it off. Once the pressure is released, mix gently. 
• Serve hot with any raita and papad.

Notes:

• You can add veggies as your choice. 
• If you like spicy, grind chilli with spinach. Even you can grind ginger, garlic, chilli along with spinach.
• You can use 1 cup of spinach puree instead of 2 cups for light taste and colour. Adjust water according to spinach puree. 
• You can add paneer cubes in this pulao or grate paneer over while serving.

Aambadiche Vade/Dangar ~ Small White Prawns/Shrimp Cutlet

"Aambadiche Vade" is one of my favorite dish of my Aajee (granny). This vada is also known as Dangar. This is very tasty and traditional Konkani recipe .  

Ingredients:

• Small white transparent prawns/shrimp (aambadi/karandi)- 1 cup 
• Lemon juice- 1 tsp (optional)
• Onion, finely chopped- 1 cup
• Ginger~garlic paste- 2 tsp
• Fresh coriander, finely chopped- ¼ cup
• Homemade mix masala or malwani masala- 2 tsp
• Cumin powder- ½ tsp
• Coriander powder- ½ tsp
• Turmeric powder- ½ tsp
• Asafoetida (hing)- ½ tsp
• Gram flour (besan)- ½ cup
• Fine semolina/suji/barik rava- 2 tsp
• Salt- to taste
• Oil for shallow frying- as required

Method:

• Peel and wash small white prawns/shrimps (aambadi/karandi). Drain water from shrimps completely. 
  
• Slightly dry roast besan. It is not must but if you roast besan, cutlets become more crispy and tasty. 
• Combine all ingredients in the bowl except oil. 
  
• Mix all together and divide into small portions.
• Heat oil in frying pan or griddle. 
• Make cutlets and slightly press them with hand. 
• Shallow fry cutlets from both sides till crisp. 
• Serve as snack or with dal-rice as a side dish. Serve them hot when they are still hot and crisp. 

Notes:

• This same recipe also make with tiny white shrimps (ola jawala/kuta).
• If you don't get these small prawns, use normal prawns. Finely chop them before using. But traditionally  small white transparent prawns/shrimps and tiny white shrimps (ola jawala/kuta) are used for this vade/cutlet.
• Some part of Konkan, scrapped fresh coconut is used in this cutlet.

Sabudana Chakali

Sabudana chakalis are eaten during fasting days or can even be enjoyed as a crispy evening snack. This is more useful for travelling.

Ingredients:

• Sabudana /sago/tapioca -1 cup
• Boiled potato, grated- 3
• Red chilli powder- 2 tsp
• Jeera (Cumin seeds )- 1 tsp
• Salt- to taste

Method:

• Wash and soak sabudana in 2 cups of water for 8-10 hours or overnight.  
• Combine grated potato, red chilli powder, cumin seeds, salt with soaked sago in a bowl. 
  
• Mix it well to form a dough. 
  
• Make chakalis using chakali press/maker. Place chakalis over a plastic sheet. (Make small chaklis because fried chakali would expanding in size.) 
  
• Place sheet in the strong sun. Dry them for 4-5 days or till completely dry. 
• Store in airtight container in dry place.
• Deep fry in oil. Enjoy these crispy and tasty sabudana chakalis.

Notes:

• Add some samo/varai flour, if dough is too loose. 
• If chakalis are not coming out well or you haven't chakali press. Make small dumplings/sandage from this dough and dry them.

साबुदाणा चकली

साहित्य:

• साबुदाणा- १ कप
• उकडलेले बटाटे, किसून- ३
• लाल मिरची पूड- २ टिस्पून
• जिरे- १ टिस्पून
• मीठ- चवीनुसार

कृती:

• साबुदाणे धुवुन ८-१० तास किंवा रात्रभर २ कप पाण्यात भिजवून ठेवा. 
• एका  वाडगयात  भिजवलेला साबूदाणा, किसलेले बटाटे, लाल मिरची पूड, जिरे, मीठ एकत्र करा. चांगले मळून घ्या. 
• चकली साचा वापरून प्लास्टिक पेपरवर चकल्या पाडा. (छोट्या चकल्या बनवा, तळलेल्या चकल्या खूप फुलतात.)
• कडक उन्हात ४-५ दिवस किंवा पूर्णपणे कोरड्या होईपर्यंत वाळवा.
• हवाबंद डब्यात भरून ठेवा.
• जेंव्हा हव्या तेव्हा तळा, कुरकूरीत आणि चवदार साबुदाणा चकली तयार. 

टिपा:

• मळलेले पीठ खूप सैल वाटत असेल तर, थोडेसे वरीचे पीठ घालावे.
• चकल्या निट पडत नसतील किंवा तुमच्याकडे चकली साचा नसेल तर छोटे छोटे सांडगे बनवा आणि वाळवा.