Kairichi Kadhi / Kairiche Sar ~ Raw Mango Kadhi

In Maharashtra raw mango kadhi is also known as “Kairiche Sar”. A tongue-tickling, sweet n sour taste of this kadhi is pleased to everyone.

Ingredients

• Raw mango, boiled- 1 med (approx ½ cup pulp)
• Coconut milk (1 st extract+2 nd extract)- 1½ cup to 2 cups 
• Green chilli- 1 to 2
• Cumin seeds- 1 tsp
• Garlic- 1 to 2 cloves
• Ginger-  ½ inch
• Oil or pure ghee- 2 tbsp
• Asafoetida (hing)- ½  tsp
• Turmeric powder- ¼ tsp (optional)
• Curry leaves- 1 string
• Dry red chilies, torned- 2 (I used Byadagi chilli)
• Mustard seeds- 1 tsp
• Fenugreek seeds- ¼ tsp
• Fresh coriander, finely chopped- 2 tbsp
• Jaggery or Sugar- 1 tsp
• Salt- to taste

Method:

• Pressure cook or boil green mango. Discard the peel and seed.
• Make raw mango puree with the help of hands or grinder.
• Grind together green chili, garlic, ginger and cumin seeds.
• Heat oil or ghee in a deep pan or kadhai and add mustard seeds. When they splutter, add curry leaves, red chillies, fenugreek seeds, turmeric powder and hing. Saute a while.
• Add (green chili, garlic, ginger and cumin seeds) paste and saute a while.
• Add raw mango puree and saute a while.
• Add about 1 cup water and jaggery. Stir occasionally. Bring to a boil. 
• When the curry boiled, add coconut milk. Give a nice stir. Add water if required to adjust the right consistency. 
• Add salt and stir a minute. Switch off the gas. (Do not boil this curry after adding coconut milk, it will become curdle. Just heat it up.) 
• Serve hot with hot rice or any type of khichadi or pulao. I served here with Valachi Khichadi and Tandulacha/Rice papad.

Tips: 

• You can use readymade coconut milk. 
• After grinding and straining coconut with lukewarm water first time, you get thick coconut milk known as a first extract. 
• After grinding and straining coconut with lukewarm water again, you get thin coconut milk known as a second extract. 

कैरीची कढी / कैरीचे सार

महाराष्ट्रात कैरीची कढी करण्याच्या अनेक पद्धती आहेत. हि आहे खास कोकणातील रेसिपी. कैरीचा आंबटपणा आणि नारळाच्या दुधाचे माधुर्य याच्या सुरेख मिश्रणाने या कढीला एक सुंदर अशी चव मिळते.

साहित्य:

• कैरी, उकडून- १ माध्यम (कैरीचा गर साधारण १/२ कप होईल. कैरी आंबट असेल तर इतकाच पुरे आंबट नसेल तर जास्त घ्यावा. )
• हिरवी मिरची- १ ते २
• जीरे- १ टीस्पून
• लसूण- १ ते २ पाकळ्या
• आले- अर्धा इंच
• तेल किंवा साजूक तूप- २ टेबलस्पून
• हिंग- १/२  टीस्पून
• हळद- १/२ टीस्पून (ऐच्छिक)
• कढीपत्ता- १ डहाळी / ७-८ पाने
• राई- १ टीस्पून
• मेथी दाणे- १/४  टीस्पून  (ऐच्छिक)
• लाल सुक्या मिरच्या, तुकडे करून- २ (मी ब्याडगी मिरची वापरते)
• गुळ किंवा साखर- १ टीस्पून
• मीठ- चवीप्रमाणे
• कोथिंबीर, बारीक चिरून- २ टेबलस्पून

कृती:

• कैरी उकडून साल आणि बाटा/कोय काढून तिचा गर बाहेर काढा. मिक्सरला फिरवून एकजीव करून घ्या. 
• मिरच्या, आलं, लसूण आणि जीरे शक्यतो पाणी न वापरता किंवा जरासं पाणी घेऊन वाटून घ्या. 
• कढईत तेल/तूप गरम करून राई टाका, राई तडतडली की त्यात मेथीदाणे, कढीपत्ता, लाल मिरच्यांचे तुकडे, हळद आणि हिंग घालून जरासं परता. 
• नंतर त्यात वाटण घालून परता. जरा तेल सुटू लागलं कि त्यात कैरीचा गर टाकून थोडासा परतून घ्या.  
• त्यात साधारण १ कप पाणी व गुळ  घाला व मिश्रणाला उकळी येऊ द्या. 
• उकळी आली कि त्यात नारळाचे दूध घालून सतत हलवत रहा. गरज असल्यास पाणी घाला. 
• मीठ घाला. फार उकळू नका नाहीतर नारळाचे दूध फाटते. बाजूनी थोडे बुडबुडे दिसले की गॅस बंद करा.  वरून कोथिंबीर टाका. 
• मसालेभात, वालाच्या खिचडी सोबत उत्तम लागते. नाहीतर वाफाळलेला भात त्यावर साजूक तूप आणि वरून गरमागरम कैरीची कढी व या सोबत पापड..... नुसती कल्पना करू नका बनवून पहा.        

Fresh Kokum/Kokum Sar

This Kokum/Kokam Sar is a seasonal recipe. When we are making Kokum Syrup or dried Aamsul or Kokum from fruits, we discard the pulp and seeds. We use only peels. But pulp has ultimate sweet and sour taste. So this pulp is used for sar. This sar has very fresh and fantastic taste, you never forget this taste.

Ingredients:

• Kokum pulp- from 30 fruits + 1 fruit peel
• Coconut milk(1 st extract+2 nd extract)- 2 cups 
• Mustard seeds- 1 tsp
• Cumin seeds- 2 tsp
• Curry leaves- 1 string
• Green chillies, chopped- 3 to 4 
• Turmeric powder- ¼ tsp (optional)
• Asafoetida/Hing- ½ tsp
• Sugar or jagerry- 1 tsp or to taste
• Salt- to taste
• Pure ghee or oil- 1 to 2 tbsp
• Fresh coriander, finely chopped- ¼ cup

Method:

• Combine pulp and some water. Squeeze out the seeds. 
  
• 
  
• 
  
•  
• Grind together this pulp and a peel into smooth paste.
• Heat oil in a kadhai and add mustard seeds. When they splutter, add curry leaves, cumin seeds, chillies, turmeric powder and hing. Saute a while.
• Add kokum puree and bring to a boil. Add some water if needed. Stir occasionally. 
• When the curry boiled, add coconut milk. Give a nice stir.
• Add salt and sugar. switch off the gas. (Do not boil this curry after adding coconut milk, it will become curdle. Just heat it up.) 
• Serve hot with hot rice or any type of khichadi. Drinking of hot sar is heavenly happiness. 

Masoor Khichadi ~ Brown Lentil or Masoor Beans Pulao

Khichdi is always the best choice to quick and healthy one pot meal. Masoor khichdi spicy and tasty recipe compared to regular mung khichdi.

Ingredients:

• Rice- 1 cup (not necessary to use Basmati, I use Kolam rice)
• Masoor / Brown lentil- ½ cup
• Onion, chopped- 1 ½ cup or 2 med
• Tomato, chopped- ½ cup or 1 med
• Star anise- 1
• Bay leaf- 3
• Black peppercorns /Miri- 4
• Cinnamon stick- 1 inch
• Cumin Seeds- 1 tsp
• Garlic, finely chopped- 6 cloves or Garlic paste- 1 tsp
• Asafoetida/hing- ¼ tsp
• Turmeric powder- ½ tsp
• Our mix masala or Malwani masala- 2 to 3 tsp or (2 tsp Red chilli powder+1 tsp Goda masala)
• Garam Masala- ½ tsp (optional)
• Oil- 3 to 4 tbsp
• Salt- to taste
• Water- 2 cups + ½ cup
• Fresh coriander, chopped- as required

Method:

• Wash and soak masoor dal for 4 to 6 hours. Wash and soak rice for 10-15 minutes.
• Heat oil in a pressure cooker, add cinnamon, bay leaves, star anise and cumin seeds. Saute a while.
• Add chopped onions and garlic. Saute till onion becomes transulate.
• Add asafoetida, turmeric powder, mix masala or (red chili powder+goda masala) and mix well.
• Add chopped tomato and saute until soft. 
• Add soaked masoor and ½ cup water. Mix well and bring to boil. Cover with plate and cook for 5 minutes on low heat.
• Add soaked rice, water, garam masala and salt. Mix well.
• Close the lid and pressure cook until 2 to 3 whistles. 
• Garnish with chopped coriander.
• Serve hot with papad and pickle. Here I served with Kairi-Kanda Takku.

Raw Mango and Onion Takku ~ Kairi-Kanda Takku

This is a delicious and tangy raw mango recipe. Onion gives crunch and little bit sweetness too. Takku is a type of instant pickle but it looks like chutney.  

 
Ingredients :

• Raw Mango, grated- 1 medium sized (½ cup)
• Onion, chopped finely- ¾ to 1 cup (I prefer to use white onion)
• Salt- to taste
• Mustard seeds- 1 tsp
• Fenugreek seeds- ¼ tsp
• Asafoetida (hing)- ½ tsp
• Turmeric powder- ¼  tsp
• Chilli powder- 1 tsp or to taste
• Jaggery, grated- 2 tsp to 2 tbsp (as per the sourness of the raw mango and your like, I used 2 tsp)
• Oil-  2 tbsp

Method:

• Peel and grate the raw mango. 
• Combine chopped onion, chili powder, salt and jaggery in the bowl. Mix well with hands.
• Heat oil in a small pan. Add mustard seeds. When they splutter, add fenugreek seeds, hing and turmeric powder. Let it cool.
• Pour this tadka on the mango-onion mixture and mix well.
• Serve it with paratha or curd rice or as side in a meal.
• It can be stored 3 to 4 days in a refrigerator. 

Grapes Juice

Grapes juice is very refreshing and relaxing in summer. Grape juice reduces bad cholesterol, helps maintain blood pressure. 

Black Grapes Juice

Ingredients:

• Black grapes- 2 cups
• Sugar- 1 tsp or to taste
• Black Salt- a pinch
• Cold water-  ¼ cup 
• Ice cubes for serving-  few

Method:

Wash and chill the grapes. Blend all ingredients except ice cubes. Strain the juice. Serve with ice cubes.

Green Grapes Juice 


Ingredients:

• Green grapes- 2 cups
• Ginger, grated- 1 tsp
• Sugar- 1 tsp or to taste
• Black Salt- a pinch
• Lemon juice- 1 tsp (optional)
• Cold water-  ¼ cup 
• Ice cubes for serving-  few

Method:

Wash and chill the grapes. Blend all ingredients except ice cubes. Strain the juice. Serve with ice cubes.

Kalingadache Thalipeeth / Dhodak ~ Watermelon Rind Pancake

Kalingadache Thalipeeth / Dhodak is mainly made in Southern Konkan and Goa. Normally Bhajni/Roasted multi-grain flour is used for thalipeeth, but here semolina is used for thalipeeth or dhodak. 

Thalipeeth is also made from big cucumber (Tavas, Tavshe, Tavsal). This is made as sweet also.

This is a season of watermelon. Usually, we discard rind. But here is a delicious way to use watermelon rind. Try this in your breakfast.

  

Ingredients:

• Watermelon rind, grated- 1 cup
• Fine semolina (rava), roasted- ½ cup
• Rice flour- 1 tbsp
• Fresh coconut, scraped- ¼ cup
• Green chillies, finely chopped or crushed- 3 to 4
• Ginger, finely grated- 1 tsp
• Cumin seeds, coarsely crushed- 1 tsp
• Turmeric powder- a pinch
• Fresh coriander, finely chopped- a handful
• Salt- to taste
• Oil for frying- as required

Method:

• Grate watermelon rind. Do not grate green part.
  
    
• Combine grated watermelon rind and rava/semolina. Let it rested for atlest 15 minutes.
• Add remaining ingredients except oil. Do not use water. Mix well. This is loose dough. Divide into 4 parts. 
  
• Drizzle little oil over griddle/tava. Take 1 part of dough and place it in the centre of the pan. Spread the dough into a circle using your fingers. The disc should be even and not too thick. 
  
• Place this tava on high flame. Spoon some oil along the sides of the dodak and center hole. Cover with a lid and turn the flame to medium. 
  
• Remove after a minute or when the top appears dry. Turn over and fry on the other side. 
  
• Serve hot with tomato ketchup or chutney.

Tips:

• You can use Bhajani to make this thalipeeth.
• You can make sweet version of this thalipeeth. Use 2-3 tbsp jagerry and pinch of nutmeg powder. Omit chili, ginger, coriander leaves and cumin seeds.  

Mexican Rice

Mexican rice is spicy, delicious and easy to make recipe. This is a great one dish meal which is goodness with proteins and carbohydrates. I served this rice with roasted chicken and they really are the perfect compliment. Taste of this rice satisfies our Indian palate. You can use leftover rice and beans.

Servings:2

Ingredients:

• Cooked long grain rice - approx 1 cup (from ½ cup of raw rice)
• Olive oil or butter- 3 tbsp
• Spring onions's bulbs/white part, sliced- 1 cup
• Spring onions's green part, chopped- ½  cup
• Red bell peppers, cut into cubes- ¼ cup
• Green bell peppers, cut into cubes- ½ cup
• Kidney beans (Rajma), boiled- ¼ cup
• Sweet corn kernels, boiled- ¼ cup
• Tomato- 1
• Tomato ketchup- 1 tsp
• Jalapeno sauce- 1 tbsp or (2 tsp jalapeno pepper or green chili+coriander leaves paste) or 2 tsp finely chopped jalapeno pepper
• Garlic paste- 1 tsp
• Red chili powder or chili flakes - 1 tsp or to taste
• Taco/Fajita seasoning- 1 tsp (optional)
• Salt- to taste
• Grated cheese for garnishing- as required

Method:

• Cook rice with a pinch of salt. Let it cool. 
• Blend the tomato without water and make a puree.
• Heat the oil in a wok, add and saute sliced a white onion for a while. 
• Add bell peppers and saute for a minute.
• Add rajma and corn, saute for a minute.
• Add tomato puree, garlic paste and jalapeno paste, mix well and saute for 2 minutes.
• Add tomato ketchup, chilli powder, taco seasoning and salt. 
• Add rice and chopped greens of spring onion. Mix well and saute on a medium flame for 2 to 3 minutes, while stirring occasionally.
• Cover and cook for 1-2 minutes.
• Garnish with grated cheese and serve hot. I served this with Mexican roasted chicken.

Tip:

• You can use french beans, carrots, green peas as per your like.
• You can use chicken also. 

Taco/Fajita seasoning:

Mexican Roasted Chicken with Mexican Salad

Mexican Roasted Chicken is good option to our chicken tikkas sometimes. Beautiful aromas of the spices and herbs will increase your appetite. This new dish will be a  family favorite.

Ingredients:

Chicken- 1 whole chicken, cut into 10 pieces (approx 1 kg)

Marinate-

• Jalapeno Sauce- 4 tbsp or (4 chillies + coriander paste)
• Garlic paste- 2 to 3 tsp
• Chili powder- 2 tsp
• Oregano- 2 tsp
• Oil- 1 tbsp
• Vinegar- 1 tbsp
• Salt- to taste

Method:

• Wash chicken pieces and drain all water. Wipe the pieces with a kitchen towel.
• Marinate chicken pieces with above mentioned ingredients for 6 to 24 hours. I keep in a deep freezer. 
• While cooking, put out from the freezer before 1 hour.
• Preheat your oven, grill or bake the chicken for 30-40 minutes on 200°C. Turn side in between.
• Serve hot with salad. I served with Mexican Rice.

Mexican Salad:

• Romaine lettuce, torned- 2 cups
• Onion, sliced- 1 cup
• Tomato, cubed- 1 cup
• Yellow bell pepper, cubed- ½ cup
• Carrot, peeled & cut julienne-  ½ cup 

Dressing-

• Jalapeno Sauce- 2 tsp or (2 tsp chopped fresh or pickled Jalapeno peppers + some chopped coriander + garlic powder or finely chopped garlic)
• White wine vinegar or fresh lime juice- 1 tsp
• Extra virgin olive oil- 2 tsp
• Cumin, coarsely crushed- ¼ tsp
• Oregano- ½ tsp
• Salt and pepper- to taste

Mix all ingredients in the bowl and toss with dressing. 

You can use also olives, cooked beans and cucumbers in this salad.

Roasted Jalapeno Hot Sauce

Normally Jalapeno peppers are not easily available in India. Fortunately, that day I found these peppers. I used them in 'Salsa' and made some 'Pickle Jalapeno'. After that, I had some Jalapeno peppers. So I decided to make 'Jalapeno Hot Sauce'. I found a recipe on 'Yummly' and then made it by my own style. 

You can use this sauce in Salsa or in a salad dressing. You can serve this with grilled fish, chicken or grilled vegetables. You can also use this sauce as marination.  

Ingredients:

• Jalapeno peppers- 8
• Onion- 1 small (optional)
• Garlic- 3 to 4 cloves
• Fresh coriander, chopped- a handful
• Vinegar- 4 tbsp  or Lime juice- from 1 lemon 
• Olive oil- 2 tbsp
• Salt- to taste  

Method:

• Roast the jalapenos directly over the flame until the skin starts to bubble and blacken. Flip the jalapenos and blacken the other side. 
• Roast onion and garlic with skin. 
  
• Keep covered all jalapenos, garlic and onion for 15 minutes.
• Scrape off the blackened skin using the tip of a knife and discard the skin. Discard the skin of garlic and onion. 
  
• Chop jalapeno and onion. You can remove the seeds, if you don't want to make the sauce too spicy. 
• Combine all ingredients and grind coarsely. Your Jalapeno Hot Sauce is ready. 

Tips:

• You can also roast jalapenos in the oven. 
• You can store this sauce in refrigerator. 

Green Tomato Chutney ~ Hiravya Tomatochi Chutney (Method 2)

This is a simple and quick recipe. Green tomatoes and chillies make this tangy spicy tomato chutney. Earlier I have posted another recipe of Green Tomato Chutney. I made by this method and I liked this one more.

Ingredients:

• Green tomatoes- 3 small or 1 cup
• Green chillies- 3 or to taste
• Garlic- 5 cloves
• Fresh coriander-  ¼ cup
• Mustard seeds- ½ tsp
• Cumin seeds- ½ tsp
• Asafetida ((Hing)-  ¼ tsp
• Oil- 1 tbsp
• Salt- to taste
• Sugar- ½ tsp 

Method:

• Wash and chop the tomatoes into big chunks.  Also chop chillies and coriander. 
  
• Heat oil in a non-stick pan and add mustard seeds. When they splutter, add cumin seeds.
• Add garlic, chillies, hing and saute a while. 
• Now add the tomatoes  and saute a  while. 
• Cover and cook for about 2 minutes or till the tomatoes become little bit soft but not pulpy. 
  
• Switch off the gas and let it cool. 
• When it cools, add coriander, salt and sugar.  Grind into smooth paste. 
• The chutney is ready. Serve this with chapati, paratha, dosa, idli or Ghavana. 

Tips:

• You can add 1 tbsp roasted peanuts or roasted sesame seeds into this chutney for nutty flavour.  
• You can use ripe red tomato instead of green tomato. But Green Tomato Chutney is more tasty.
• This chutney could also be made using ridge gourd's peels.  
• It stays good in refrigerator for 2-3 days.

Recipe Idea: 'One Hot Stove' blog

Kelyachi Koshimbir ~ Banana Raita

Kelyachi Koshimbir is an authentic Maharashtrian dish which takes hardly 2 minutes to prepare. The combination of sweet and sour makes this dish delicious. 

Ingredients:

• Banana (not too much ripe or raw)- 1 medium 
• Curd / yogurt- 2 to 3 tbsp 
• Green chili, coarsely ground or finely chopped- ½ or to taste
• Fresh coriander, finely chopped- 1 tbsp 
• Roasted peanut, peeled crushed- 1 ½ tbsp
• Sugar- 1 pinch or to taste
• Salt- to taste

Method:

• Beat curd until smooth, add salt, sugar, chopped green chilli and coriander leaves and beat again.
• Peel and cut banana into small cubes.
• Add banana cubes and crushed peanuts, mix well.
• Serve as an accompaniment with the meal.

Tip:
You can add pomegranate and apple in this raita.

Honeydew Melon and Celery Juice

Honeydew Melon and Celery Juice is very refreshing and nutritious juice for summer. Melons are so fresh and juicy in summers. This vibrant melon-celery-ginger juice is very useful in the reduction of cholesterol. 

Servings: 2 glasses

Ingredients:

• Honeydew melon, chilled chunks- 2 cups
• Celery stalk, chopped- 2 tbsp to  ¼ cup
• Ginger, peeled and chopped- ½ inch piece
• Lime juice- 1 tsp or to taste (optional)
• Sugar or honey- 1 tsp or to taste
• Pepper- ½ tsp
• Black salt- a half pinch

Method:

• Cut the melon. Cut out the skin. Discard the seeds and chop.
• Keep chopped melon in airtight box, keep the box in the freezer for 30 min
• Combine all ingredients and blend until smooth.
• Serve as it is or strain and serve cool.