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MISCELLANEOUS



Jhunka

1 cup Channa besan flour
4-6 green chillies
1 tsp asofoetida
Curry leaves, sprig
Coriander 2 tsp
Jeera 1 tsp
Mustard 1 tsp
Salt to taste
Ghee 2 tablespoons
Lime 1


Mix the channa besan flour in cold water throughly till there are no lumps. The mixture should be watery in nature and not too thick. In a small vessel heat up ghee and fry the jeera and mustard till it starts to splutter. Now add curry leaves, cut green chillies, turmeric powder and salt. Add the thin mixture prepared in step 1 and keep stirring it continuously until you reach a semi-solid consistency. Reduce heat to low and squeeze a lime and add coriander leaves for garnish. Offer hot.

Maharashtra Aamti

1/2 cup moong (yellow) dal
1 stalk curry leaves
1 bay leaf
3 cloves
2 green chillies
1/2 tbsp. coriander finely chopped
1 tsp. black maharashtrian masala (or masala of choice)
1/4 tsp. garam masala
1/4 tsp. coriander seed (dhania)
1/4 turmeric powder
Salt to taste
6-7 kokams soaked in 1/2 cup water (substitute with cranberries)
4 cups water
1 tbsp. oil or ghee
1/2 tsp. cumin
1/2 tsp. mustard seeds


Wash and soak dal for 15 minutes. Pressure cook till very soft (4 whistles). Cool cooker and remove. Drain water from dal and save. Knead the kokams between fingers. Press out and remove. Keep the water aside. Grind dal to a fine paste either on stone or in a food processor. Mix with water and residual water of dal. Blend well till smooth. Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter. Add slit chillies, cloves, bayleaf, and saute one minute. Add kokam water. Make paste of masalas in 1/4 cup water. Add paste, fry further one minute. Add dal. Bring to a boil and simmer for 8-10 minutes. Add chopped coriander. Serve hot.

Rajasthan Mogar

8-10 ounces- Moong Dal
2 tbsp Oil
1/2 inch- Ginger ( Chopped )
2 Green Chillies
1 tsp- Salt
1/2 tsp Red Chilli Powder
2 tbsp Lemon Juice
3/4 cup Water
5 tbsp Chopped Coriander Leaves


Soak Dal in water for 1 hour and then strain water from it. Heat Oil in a Pressure Cooker and add Dal to it. Pressure cook for only a few minutes so that the Dal stay whole and does not crack. Add all the other ingredients to it and mix well. Serve hot garnished with Chopped Coriander Leaves.

Sabat Manh

12 oz. whole black lentils
3 cups water
1 cup milk
2 pc ginger grated
4 green chillies
1 tbsp garam masala
2 dry red chillies
2 tbsp ghee
1 tsp asofoetida
1 tbsp fresh cream
salt to taste
cilantro for the garnish


Boil the dhal with ginger, green chillies and salt. Add the milk and cook till thick and then add cream and garam masala. Heat ghee and fry the red chillies. Add this to the dhal as a garnish along with fresh cilantro.

Seera Molaggu Sathammadu

1/2 cup thoor dhal
3 medium sized red chilies (molaggai)
2 teaspoons pepper (molaggu)
1 teaspoons cumin (jeeragai)
Turmeric powder (manjal podi)
Tamarind paste (puli)
Asafetida (perungayam)
Curry leaves (kari vepu illai)
Mustard seeds
Salt to taste
1 tablespoon ghee and water


Heat up the oil in a pan. After the ghee gets warm, add the chillies and thoor dhal and roast till dhal gets very warm. Add pepper (it will start popping). Add cumin. Switch off the heat, add asafetida and cover the pan with a lid. When cool, grind ingredients mixed with scant water. Pour 3 cups of water into a cooking vessel. Add 1 teaspoon tamarind paste and a small amount of turmeric powder. Boil the water. Pour the ingredients paste to the boiling water. Add additional water and shut off the heat after the liquid boils for one minute. Add salt to taste. Season with mustard and curry leaves. Will make about ten cups of the sathammadu. Tomatoes could be added for taste and color.



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