Katachi Amati (Yelavanachi Amati) ~ Maharashtrian Style Chana Dal

Katachi amti or Yelavanachi amati is a traditional Maharashtrian recipe which is usually served with puran poli. It is made using chana dal stock which is used to make puran poli. People like to deep purnpoli in katachi aamati but like to have hot katachi amati like soup or rassam. :|)

Ingredients:

• Chana dal stock- around 2 cups (see more in notes)
• Puran- 2 tbsp to ¼ cup (see more in notes)
• Frech coriander, finely chopped- 2 tbsp
• Grated dried coconut- 1 tbsp
• Cumin seeds- ½ tsp
• Coriander seeds- 1 tsp
• Black peppercorns- 3
• Cloves- 2
• Sesame seeds- ½ tsp
• Poppy seeds- ¼ tsp
• Cinnamon stick- one inch piece
• Bay leaf- 1 
• Mustard seeds- ½ tsp
• Asafoetida- ¼ tsp
• Turmeric powder- ½ tsp
• Red chilli powder- 1 tsp
• Goda masala- ½ tsp
• Oil- 2 tbsp
• Salt- to taste

Method:

• Roast the following items separately over low heat for few seconds each: Dry coconut, cumin seeds, black peppercorn, cloves, cinnamon, sesame seeds, and poppy seeds. Ground it to fine powder.
• Heat oil in a deep pan. Add mustard seeds and bay leaf. Once mustard seeds crackle, add asafoetida, turmeric powder, red chili powder. Saute for few seconds and immediately add dal stock.
• Add puran and give a nice stir.
• Now add freshly ground masala, goda masala and salt. Give a nice stir and mix well. This amti should have thin consistency, so add some water if required.
• Boil amti for about 7-8 minutes.
• Garnish with coriander, serve hot with a puranpoli.

Notes:

• See the recipe of Puranpoli. When the dal is cooked, drain out excess water with the help of strainer. This excess water is nothing but dal stock.
• Puran is already sweet so no need to add jagerry.
• If you like a sweet and sour taste, add 1 tsp of tamarind pulp.

Thandai

Thandai is a popular drink in North India. Thandai is chilled flavoured milk with the goodness of cooling spices and nuts. Thandai is very helpful in summer,  it beats the heat. Thandai is mixed with Bhang during Holi. Of course, I did not use Bhang.

Let's celebrate holi with thandai. Happy Holi!

Ingredients:

• Milk- 1 litre
• Sugar- ½ cup
• Almonds- 15
• Cashew nuts- 10
• Pistachios- 10
• Black Peppercorns- 6 
• Green cardamoms- 6 
• Cinnamon stick- ½ inch piece
• Poppy seeds- 2 tbsp
• Fennel Seeds- 1 tbsp
• Melon seeds- 2 tbsp
• Saffron- a pinch
• Rose water-  ½ tsp or gulkand- 2 tbsp
• Rose petals for garnishing- few

Method:

• Wash all nuts and melon seeds. Soak almonds, cashew nuts, pistachios, peppercorns, cardamom, cinnamon, poppy seeds, fennel seeds and melon seeds in the little water for 3-4 hours. 
• Grind the soaked ingredients in a blender to make a smooth paste. Use little milk if required.
  
• Bring the milk to boil. Add sugar and saffron. Give a nice stir to dissolve the sugar. (If you are using gulkand, add it to this step.)
• Switch off the gas. Now add the ground paste and mix well.
• Refrigerate for at least for 3 to 4 hours.
• Strain using a strainer, add rose water and mix well. Some people do not strain, so this is only upon your choice.
  
• Serve chilled garnished with rose petals.

Notes:

• This thandai becomes thick if you like thin thandai add extra cold milk in it. Add some sugar also to adjust the sweetness and stir well. 
• I used that remaining strained mixture in kulfi.
• You may use dried rose petals instead of rose water.

Corn Cutlet

Corn cutlet is very tasty and easy. A perfect tea time snack especially in monsoon. I have two recipes, both are equally tasty.

Recipe 1
Ingredients:

• Sweet corn, boiled- 1 ½ cup
• Potatoes, boiled- 2 medium
• Onion, chopped- ¼ cup
• Fresh coriander, finely chopped- ¼ cup
• Chilli flakes- 1 ½ tsp
• Black pepper, freshly ground- 1 tsp
• Mix herbs- ½ tsp
• Fresh bread crumbs- from 2 slices (Just torn the slices and grind coarsely.)
• Salt- to taste
• Oil for shallow frying- as required

Method:

• Grind coarsaly boiled corns without water.
• Peel and mash the potatoes.
• Combine together all ingredients except oil in a bowl and mix well.
• Divide the mixture into equal portions.
• Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
• Heat some oil in a pan/tava. Shallow fry the cutles on medium heat untill they turn into golden brown.
• Serve hot with a ketchup or chuteny.

Recipe 2

Ingredients:

• Sweet corn, boiled- 1 ½ cup
• Potatoes, boiled- 2 medium
• Onion, chopped- ¼ cup
• Fresh coriander, finely chopped- ¼ cup
• Green chilli- 3 to 4
• Garlic- 5 cloves
• Ginger, chopped- 1 inch
• Fresh bread crumbs- from 2 slices (Just torn the slices and grind coarsely.)
• Salt- to taste
• Oil for shallow frying- as required

Method:

• Grind coarsaly boiled corns along with garlic, ginger and green chilies without water.
• Peel and mash the potatoes.
• Combine together all ingredients except oil in a bowl and mix well.
• Divide the mixture into equal portions.
• Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
• Heat some oil in a pan/tava. Shallow fry the cutles on medium heat untill they turn into golden brown.
• Serve hot with a ketchup or chuteny.

Hara Bhara Kabab

Hara Bhara Kabab is most favourite kabab recipe for vegetarians.

Ingredients: 

• Spinach- 1 small bunch (around  2 cups)
• Green peas (matar), boiled- 1 cup
• Potatoes, boiled- 3 medium
• Cumin seeds (jeera), roasted- ½ tsp
• Green chillies- 4 to 6
• Ginger, chopped- 2 inch pieces
• Chaat masala- 1 tsp or to taste
• Corn flour/ cornstarch-  2 tbsp
• Salt- to taste
• Cashew nuts, halved- as required
• Oil for deep frying- as required

Method:

• Grind coarsaly cumin seeds, green chilly and ginger without water.
• Blanch spinach leaves in boiling salted water for two minutes. Drain, rinse in cold water and squeeze out excess water. Chop finely.
• Peel the potatoes. Mash potatoes and green peas together.
• Mix chopped spinach, smashed peas and potatoes. Add green chillies-ginger-cumin crush, chaat masala and salt. Add cornflour for binding.
• Divide the mixture into equal portions. 
• Shape each portion into a ball and then press it between your palms to give it a flat tikki shape. Stick cashew on them.
• Heat sufficient oil in a kadai. Deep fry the kababs on medium heat untill they turn into golden brown. 
• Drain onto an absorbent paper. Serve hot with a ketchup or chuteny.