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White Sauce in Marathi
Time: 10 minutes
Yield: 1 cup white sauce
Ingredients:
2 tbsp butter
3 tbsp All purpose flour (Maida)
1 and 1/2 cup hot milk
2 pinches salt
1 tsp sugar
Method:
1) Heat a nonstick pan. Add butter and wait till it melts. Add all purpose flour and saute for a minute or two. Keep sauteing because if you stop it will burn and color will go brown. Also, do not saute too much. Otherwise, white sauce would turn brown in color.
2) After sauteing, add hot milk and stir vigorously to prevent lumping. Cook until sauce thickens.
3) Add salt and sugar. Mix. Turn off the heat.
Use white sauce immediately.
Garlic Chutney in Marathi
Time: 10 minutes
Yield: approx 1/2 cup
Ingredients:
10 big Garlic cloves OR 1 medium bulb of garlic
Salt to taste (I used approx 1/2 tsp)
4 to 5 tbsp roasted peanuts powder (coarse) (Shengdanyacha bharadsar koot)
1/2 tsp amchoor powder
1 tsp red chili powder
2 tbsp oil
Method:
1) Peel garlic and chop roughly. Keep mortar and pastel ready. Add 1 tsp red chili powder into the mortar.
2) Heat oil in a tadka pan. Add garlic and saute until garlic turns golden brown. Pour this hot garlic and oil over red chili powder (into mortar) and stir with spoon. (Tip 1)
3) Now add salt, peanuts powder, and amchoor powder to the mortar. Crush nicely until well blended.
Serve with paratha, dosa, or as a condiment along with the meal.
Tips:
1) If you add red chili powder to the hot oil, it may burn the chili powder. The tadka pan is also hot which keeps the oil temp. high.
Dates and tamarind chutney in Marathi
Yield: Approx 1 cup Chutney
Time: 10 minutes
Ingredients:
Pitted baking Dates 150 grams (Tip 1)
lemon sized Tamarind (seeded)
1/4 cup grated Jaggery (Optional) (Tip 2)
1 Green chili or 1/4 tsp red chili powder
4 to 5 Mint leaves
1 tsp Coriander powder
1/2 tsp Cumin powder
2 pinches Black salt (Kala namak)
Pinch of salt
Method:
Tamarind Pulp
1) Soak tamarind into 1/2 cup hot water. Or you can boil 1/2 cup water, add tamarind, turn off the heat and cover the pot for about 1/2 an hour.
2) Once tamarind water cools off, add it to blender and blend nicely. Then strain add the thick pulp by using fine mesh.
Dates pulp
3) I used pitted baking dates which are seeded and crushed nicely. Add few tbsp water to it and mash with hands.
4) In a blender add green chili, mint leaves, mashed dates, tamarind pulp, jaggery, coriander-cumin powder, black salt, and pinch of normal salt. Blend it together and make the chutney.
This chutney goes well with any chaat items, samosas and pakodas.
Tips:
1) If you are using normal whole dates, use around 13 to 15 dates. Remove seeds first. Then soak into warm water for about 2 hours. Use water only enough to cover the dates. Drain and reserve the water. Blend the dates to fine paste. If required, use little reserved water to make the paste.
2) I like extra sweetness to this chutney. Sometimes, only dates don't give this chutney the required sweetness. So, i have used little jaggery for sweetness. You can use sugar instead of jaggery.
Urad Dal Dangar in Marathi
Ingredients:
1 1/2 cup Urad dal (with peels on)
1 tbsp Cumin Seeds
1/2 tbsp Asafoetida
5 to 6 dry red Chilies
1/2 tbsp oil
Method:
1) Dry roast Urad over medium low heat till you sense nice aroma. Stir continuously. It should take about 10 to 15 minutes. Then transfer roasted Urad to a bowl.
2) Heat 1/2 tsp oil in a pan and roast red chilies over medium low heat for 2 minutes. Do not roast over high heat, it will burn the chilies. Remove seeds if you want the powder less spicy.
2) Mix roasted Urad Dal, cumin, asafoetida, and roasted red chilies together and grind to fine powder. Dangar is ready.
Let it cool down and then store it in a airtight container.
Mix 1 tbsp Dangar, 3 tbsp finely chopped onion or 2 cloves of crushed garlic, some yogurt and salt. Serve this mixture an accompaniment with the meal.
Dosa Podi in Marathi
Yield: 1/2 cup
Time: 20 minutes
Related Recipes:
Masala Dosa
Udipi Sambar
Ingredients:
1/4 cup urad dal
1/4 cup chana dal
7-8 Dry red chilies
6-7 Curry leaves
1 tsp oil
salt to taste
Method:
1) Roast chana dal and urad dal separately until lightly pink.
2) Heat 1 tsp oil in the pan. Add red chilies and curry leaves. Roast slightly.
3) Grind chana dal, urad dal, red chilies, curry leaves and salt together to a powder. Keep very little coarse for crunchy texture.
Sprinkle over Dosa to make it flavorful.
Tips:
If you want the podi little more spicy, mix 1 tsp red chili powder to it.
Mirchi Kharda in Marathi
Yield: 2 tbsp
Time: 10 minutes
Ingredients:
15 green chililes (Thai)
6 to 7 Garlic pods
1/2 tsp salt or to taste
1/2 tsp Oil
Method:
1) Remove stems of green chilies, peel garlic pods. Heat a pan over low heat. Add 2 to 3 tbsp water, green chilies and garlic. Cover and steam cook for 5 minutes.
2) After 5 minutes, cook uncovered until all the water evaporates. Let it cool down. Put them into mortar with salt and crush them with pastel. If you don't have mortar and pastel use grinder.
3) Heat 1/2 tsp oil, add crushed Kharda and roast for a minute.
Serve this super hot Kharda with Bhakari (Millet Roti)
Tips:
1) This is the basic recipe. You can do variations to this basic recipe. Add cilantro, cumin, hing into hot oil before adding crushed Kharda. Also sprinkle little peanut powder. Some people like to add little roasted sesame seed to this Kharda.
Tomato Pasta Sauce in Marathi
Yield: 1 cup Pasta Sauce
Time: 35 minutes.
Ingredients:
6 Tomatoes
2 tbsp readymade tomato paste
3 tbsp Olive Oil
4 big garlic cloves, thinly sliced
1/4 cup Onion, chopped
1/2 tsp Red chili powder
1 tsp dry Oregano, powdered
2 pinch Black pepper
Salt to taste
How to make Pasta?
Method:
1) Halve each tomato. Take a baking tray, grease with 1 tbsp olive oil. Place tomato halves, cut side down. Sprinkle sliced garlic all over tomatoes.
2) In other small baking bowl mix very little olive oil and sliced onion. Preheat oven 400 F bake tomatoes and onion for 15 minutes. Keep both bakewares on the middle rack. Keep eye on it.
3) After 15 to 17 minutes tomato will become little mushy and onion-garlic will change little color. Let them cool down. Then puree only in the grinder.
4) Heat a pan, add olive oil, add red chili powder and Onion. Saute for a minute, add tomato mixture and stir. Then add tomato paste and stir nicely. Simmer for 10 to 15 minutes.
5) When sauce become thick, add oregano and salt. Cook for 2 more minutes and remove from heat.
Note:
1) Tomato paste gives nice color to Pasta sauce. If you don't have tomato paste, use little tomato ketchup (It shouldn't be too sweet). However, tomato ketchup may give little sweet taste to the sauce.
2) If you can't find oregano, use basil or thyme. Pasta will get that particular flavor.
Coconut Chutney in Marathi
Yield: approx 3/4 to 1 cup
Time: 5 mins
Ingredients:
1/2 coconut, scraped
2 Green chilies
1/2 cup Cilantro, chopped
1/4 tsp Cumin Seeds
1 tbsp Lemon Juice
Salt to taste
1/2 tsp sugar
Method:
1) Roast cumin for a minute over medium heat. Roasted cumin gives nice flavor to chutney.
2) Grind scraped coconut, green chilies, cilantro, cumin, lemon juice, salt and sugar together. If you want thin consistency, add little water and grind again.
Addition of 2 tbsp yogurt makes the chutney smooth and tasty. In this case, add 2 more chilies and while grinding the chutney.
Serve the chutney with Idli, Appe, Medu Vada and other savory south indian dishes.
Methamba in Marathi
Yield: between 1/4 to 1/2 cup
Time: approx 30 minutes
Ingredients:
1 cup Green Mango, small cubes (peeled) (You can use half ripe mango)
1/2 cup Jaggery
1/2 tsp Fenugreek Seeds
1 tsp Oil
1/8 tsp Mustard seeds
1/8 tsp Asafoetida
1/4 tsp Turmeric powder
1/2 tsp Red Chili Powder or to taste
Salt to taste
Method:
1) In a medium pan, heat oil. Add fenugreek seeds and let it brown. Then add mustard seeds, wait till they crackled. Add asafoetida, turmeric powder and chili powder. Imediately add mango cubes. Add little water, cover and simmer till mango cubes cooked nicely (Cook over low heat). Add salt to taste.
2) Once mango cubes are tender, add jaggery and 1/2 cup water. Cook till sauce thickens.
Note:
1) Keep the thickness of sauce according to your choice.
Tomato Chutney in Marathi
Serves: 4 people (1/2 cup)
Tomato Chutney goes great with Dosa, Uthappa.
Ingredients:
3 medium Tomatoes (Know more: health benefits of Tomato)
4 tbsp Peanuts
2 tsp Urad Dal
1 tbsp Oil
1/8 tsp Asafoetida
1/4 tsp Mustard Seeds
5 to 6 dry Red Chilies
1/2 tsp Sugar
Salt to taste
Method:
1) Heat Oil, add Mustard seeds and Let them crackle. Add Asafoetida powder and peanuts. Turn the heat on medium low. Saute peanuts until they start changing color.
2) Add Urad dal and saute until color changes to brown. Add red chilies and saute for 10 to 15 seconds. Now put in chopped Tomatoes, cover and cook for 2 to 3 minutes or until tomatoes become mushy.
3) Turn off the heat and let the mixture cool down for about 15 minutes. Now put this mixture, salt and sugar in the grinder. Grind to fine paste. Do not add water while grinding.
Serve this Chutney with Idali, Dosa or Uthappa. Also see Onion Chutney
