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For the masalas used in these recipes, click here Wednesday, March 2, 2011Recipe for Matki Usal
Ingredients:  1 Tsp. Mustard seeds½ Tsp. Cumin ½ Tsp. Turmeric powder 1 Tsp. Chili Powder 1 Tsp. SKP masala 1½ Tsp. Goda masala 3 Tbsp. Fresh coconut 1 Tbsp. Lemon juice 2 green chilies 1 Tsp. Salt Heat oil and temper with mustard seeds, cumin, and green chilies. Tuesday, March 1, 2011Recipe for Chavali Usal (Blackeyed Beans)
 Ingredients:2 Cups Chavali (Blackeyed Beans) soaked overnight 1½ Cups Medium Onion, finely chopped 2 Tbsp. Garlic finely chopped ½ tsp. Turmeric powder ½ tsp. Chili powder1 tsp. SKP Masala 1½ tsp. Goda Masala 1½ tbsp. Jaggery3 tbsp Fresh grated coconut 1 tsp. Salt 2 cups Water A pinch of Asafetida Heat oil in a saucepan. Temper with garlic and asafetida. Sunday, February 20, 2011Recipe for Nital (Tamarind Curry)
Ingredients:
1 tbsp. Tamarind concentrate ½ mediumsize Onion 1 Green chili ¼ cup chopped Corrinder chopped ¼ tsp. Turmeric powder 2 tbsp. Oil ¼ cup Jaggery ¼ tsp Salt 1½ cup water Mix all the above ingredients with hand and add water to it. Serve it with white rice with mutton on the side. Recipe for Kuval (Coconut Curry)
Ingredients:
2 cups coconut milk 1 tbsp. Tamarind pulp ½ medium size onion 1 green chili chopped ¼ c chopped cilantro ¼ c jaggery ½ tsp. salt Crush all the ingredients with hand. Thursday, February 17, 2011Recipe for Kolambi Bhat (Shrimp Pulao)
 Ingredients:For marinade: 1 green chili 4 cloves of garlic 2 tbsp. Chopped fresh cilantro 16-18 medium size shrimps 1 cup basmati rice 1 medium size onion thinly sliced 3 tbsp. oil1 tsp. Turmeric powder 1 tsp. Skp masala 1 tsp. Red chili powder 1 tsp. Dhane powder (cilantro powder) ½ tsp. Garam masala 1½ tsp. Salt 2 cups hot water For tempering: 1 inch Cinnamon stick 1 black cardamom 3 cloves 2 bay leaves For garnishing: 2 tbsp. Cilantro 2 tbsp. Grated fresh coconut Wash the rice 3-4 times. Monday, February 14, 2011Recipe for Mango Pahna ( Mango Drink)
 Ingredients: 2 raw mangoes 1½ cups sugar 1/2 tsp cardamom powder a pinch of saffron strands. Remove the stems from the mangoes. Boil them in pressure cooker. Take three whistles. When it cools down, remove its skin and seed. Blend the pulp with sugar and cardamom powder in a blender. Pour it in a glass jug and add crushed saffron to it and mix well. Refrigerate. When you want to serve, fill half the glass with the mixture and top it up with chilled water. Sunday, February 13, 2011Recipe for Hapus Ambyacha Murramba
Ingredients:  3 cups Firm Alphanso Mango peeled and cubed 3 cups sugar 1½ cup water 6-7 Cloves 7-8 Pods of Cardamom Pinch of saffron strands Heat water, sugar, cardamom, cloves and saffron in a pan. When the sugar dissolves add the mango pieces and cook uncovered until the syrup has two string consistency. Remove from the heat, cool completely and bottle it in a sterilized glass jar. Store refrigerated for up to 1 year.
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