Pulikachal Recipe and Neer More, Panagam, Kheer, Payasam and Beans Curry for Sri Rama Navami

Yesterday was Ram Navami and I made the usual fare of panagam and neer more. I have posted the recipes for these previously here. I also changed it up by making semiya payasam (kheer), puliyogare with homemade pulikachal and beans curry.

Tamarind rice is a very interesting dish to me and I have spent extensive time researching the nuances in the different versions. My love for it started from the tamarind rice given as prasadam in the temples in Hyd and during Ganesh Chaturti. It took me many years to replicate this version in my kitchen. It is called Pulihora in Andhra. This version is based purely on the flavor of tamarind and its sourness with some auxiliary things like chana dal giving added flavor. This tastes best a few hours after it has been made because rice then has enough time to soak in the tamarind's sourness. Puliyogare which is probably the kannada version uses some added spices which give it a darker color and enhances the flavor even more. I have not yet made this on my own. I use MTR's Puliyogare powder or paste and it turns our fine. This is a quick fix for a busy weekday night or when you have leftover rice. Pulikachal, which is the tamilian version, is mixed into rice to make Puli Chadam. What you see in the picture above is this. Pulikachal ends up being a thick tamarind pulp, reduces over a medium flame, with a spice powder added to it. My MIL's version also has kabuli chana which I usually add but for a change I added black chana. This definitely ups the protein content of the dish and give you something interesting to chew besides rice in this dish:). To help make the cooking process quick, I usually make the spice powder in bulk and freeze.

Pulihora Recipe: The beauty of this recipe is in its simplicity. You can add soaked and boiled black chana to this as well. Add anything more and you lose the authentic taste. I reached this conclusion after many trial and error recipes.

Ingredients:

1. Rice - 2 cups
2. Tamarind pulp - 1-1.5 cup (depends on how sour your tamarind is)
3. Oil - 1 tbsp
4. Green chillies - 3 or 4
5. Dried red chillies - 4 or 5
6. Urad dal - 1 tsp
7. Chana dal - 2 tsp
8. Groundnuts - 1 cup
9. Turmeric - 1/2 tsp
10. Salt
11. Mustard seeds - 1 tsp
12. Curry leaves - 8

Directions:

1. Heat oil in a pan and add mustard seeds and turmeric to it.
2. Once the mustard seeds have sputtered, add urad dal, chana dal, peanuts, green chillies, red chillies, curry leaves and roast these until urad dal and chana dal is golden brown. You may want to roast the peanuts separately and then add as they take longer.
3. Add the rice, tamarind pulp and salt and mix well.
4. Taste to check the sourness and add more tamarind pulp if needed.
5. Place a lid and let the rice steam so that the rawness of tamarind goes away.

Puliyogare Recipe: I dont really have an authentic recipe for this one. My friend promised me one and hasn't given it to me yet (you know who you are :) ). I promise to blog once I have it. I use the MTR puliyogare powder. I make tadka with mustard, peanuts, red chillies and add the mix followed by rice.

Pulikachal Recipe: This recipe is split into 3 parts - recipe for the spice powder, recipe for the pulikachal and directions to make puli chadam.

Pulikachal spice powder recipe: This is an adaptation from my MIL's recipe with some changes.

Ingredients:

1. Gingelly oil - 1 tsp
2. Chana dal - 1 tbsp
3. Mustard seeds - 1/2 tsp
4. Jeera - 1 tsp
5. Black sesame seeds - 1 tbsp
6. Urad dal - 1 tbsp
7. Methi seeds - 1/2 tsp
8. Black pepper - 1 tbsp
9. Red chillies - 5/6
10. Coconut - grated, 1 cup
11. Curry leaves - 5/6

Directions: Roast all the above ingredients individually in the oil and grind together to form a powder. The coconut should be roasted until it is golden brown. This can be made in bulk using cups for measurement instead of tsps as long as you keep the proportions.

Pulikachal Recipe: Pulikachal can used as a pickle or as a quick mix with rice to make puli chadam. It can be stored in an airtight jar in the fridge for a couple of weeks.

Ingredients:

1. Tamarind pulp - 3 cups
2. Water - 3 cups
3. Gingelly oil - 1 tbsp
4. Mustard seeds - 1 tsp
5. Urad dal 1 tsp
6. Black chana dal soaked and boiled or kabuli chana soaked and boiled - 1.5 cups
7. Red chillies - 4/5
8. Curry leaves - 8/10
9. Hing - 1/4 tsp
10. Salt
11. Turmeric powder - 1/2 tsp
12. Pulikachal spice powder - 4/5 tbsps

Directions:

1. Heat oil in a pan and add mustard seeds, turmeric and hing. Once they sputter, add urad dal and roast till golden brown.
2. Add red chillies and curry leaves and roast till you can smell their aroma.
3. Add the black chana or kabuli chana and roast well for about 15 mins.
4. Add the tamarind pulp, water and salt and boil this mixture until it reduces and becomes a thick pulp. This usually takes 30-45mins.
5. Add the spice powder and mix well. Pulikachal is ready.

Directions to make puli chadam: Take a few teaspoons of the pulikachal and add it to 2 cups of rice. Add some gingelly oil and jump into the bowl with your hands like a true tamilian and mix away:). Serve this with papad and you have reached tamilian heaven:)

Leftovers Heaven - Fodni Chi Chappati and Fodni Cha Bhat

Leftovers are ingredients for a whole range of yummy dishes and some so good that you deliberately keep food aside to enjoy them in a new form the next day. Two of my favorite leftover dishes are fodni chi chappati (translated as tadka chappati) and fodni cha bhat (translated as fodni cha bhat). As a kid, I would avidly wait for there to be leftover chappati and rice so that mom could make these dishes the next day. I was always advised not to eat them as fresh food is more nutritious and that made these dishes all the more inviting:D. My eagerness to eat these made me try them with fresh ingredients instead of leftovers the next day and trust me they do taste better with leftovers. I was watching a Khana Khazaana episode dedicated to reusing leftovers and there were some lovely recipes like spinach rice, rice fritters which I am definitely going to try the next time if I can have enough of these two:). I have also made curd rice with tadka, pulihora and tamarind rice with leftovers before and they taste good too. Chappati is really a luxury for me today. I make it sometimes but most times I bring it from outside. So to save it for this dish is hard sometimes and I don't get to make it as often. I now really admire the effort my mom took to fresh food especially the chappatis on the dinner table and that too with 3 kids. Whew! These women of the older generations really were super women. On that thought, here are the recipes -

Fodni Chi Chappati:

Ingredients:

1. 4 or 5 stale chappatis - cut into small 1/2 inch size pieces, if possible do this by hand instead of a knife
2. Yellow onion - 1 medium sized, finely chopped
3. Curry leaves - 10
4. Fresh corriander - 2 cupes finely chopped
5. Lemon juice - 1 tbsp
6. Oil - 1 tsp
7. Turmeric - 1 pinch
8. Green chillies - 1 finely chopped
9. Red chilli powder - 1 tsp
10. Mustard seeds - 1 tsp
11. Jeera - 1 tsp
12. Salt

Directions:

1. Heat oil and add mustard, jeera and turmeric.
2. Once the mustard seed sputter, add the green chillies and curry leaves.
3. After a min, add the onion and saute till well done
4. Add the chappati, chilli powder and salt and cook till well done and the chappati start becoming a little crisp.
5. Add the coriander and lemon juice and mix well. Take the pan off the gas.

Fodni Cha Bhaat:

Ingredients:

1. 2 cups leftover rice
2. Oil - 1 tsp
3. Mustard - 1 tsp
4. Jeera - 1 tsp
5. Turmeric - 1/2 tsp
6. Hing - 1/4 tsp
7. Onion - 1 medium, chopped
8. Green capsicum - 1, cubed
9. Green chilli - 1 finely chopped
10. Red chilli powder - 1/2 tsp
11. Corriander - 1 cup, chopped
12. Lemon juice - 2 tsps
13. Salt

Directions:

1. Heat oil in the pan and add mustard, jeera, turmeric and hing.
2. Once the mustard seed sputter, add the green chillies.
3. After a min, add the onions until they are not totally cooked and slightly underdone.
4. Add capsicum and saute for 2 mins.
5. Add the rice, chilli powder and salt. Mix well and let the rice steam and get cooked thoroughly for a few mins.
6. Add the corriander and lemon juice and the dish is ready.

Note: When cooking with stale food, it is always important to make sure the dish is heated and cooked well.

Cauliflower Pulao/Khichdi/Biryani

I was inspired by this recipe one evening and attempted to make cauliflower biryani for dinner. Unfortunately I am trying a new brand of basmati rice and it became really sticky and mushy. It tasted excellent though and made a very nice lunch the next day too. Lately I have been having a lot of rice cravings and been on a rice binge. There is no other comfort food as a rice dish for an Indian and I have been in my comfort zone a lot these days. :) Need to get back to my no rice restriction again and watch those inches but meanwhile I am sure I will be blogging about more rice dishes.

Venn Pongal, Kathrikai Gotsu and Coconut Milk Payasam

With the beginning of the Adi month, I receive email reminders from my in-laws about the different auspicious dates and food associated with each. This definitely brings some spice to the daily routine and prompts me to break away from my regular menu. I recently made pongal, gotsu and coconut milk payasam and it was really yummy. I heard my hubby thank his dad profusely for sending these emails which lead to my culinary presentations before the god and finally end up in his tummy:D. On the first day of Adi you are support to make coconut milk payasam and feed your husband, which I did. To add to the festive spirit I made the classic combination of venn pongal and kathrikai gotsu and it was all very satisfying and yummy. Here go the recipes -

I had previously posted the recipe for Venn Pongal here.

Gotsu :

Ingredients:

1. Onion - 1 large finely chopped
2. Tomatoes - 2 chopped
3. Brinjal - 6/7 small ones chopped
4. Tamarind pulp - 1 cup
5. Oil - 1 tsp
6. Mustard - 1 tsp
7. Turmeric - 1/2 tsp
8. Hing - 1/4 tsp
9. Curry leaves - 10
10. Red chillies - 4
11. Sambhar powder - 1/2 tsp
    
12. Salt
    

Directions:

1. Heat oil and temper the mustard, curry leaves, turmeric, sambhar powder and red chillies and add hing to it.
2. Add the onions and saute till golden brown. Then add tomatoes and cook till soft.
3. Add the brinjal and cook for 10 mins.
   
4. Add some water and the tamarind, salt and cook till the brinjal is soft. Serve hot with pongal.

Coconut payasam:

Ingredients:

1. Coconut milk - 1 can
2. Fresh or frozen shredded coconut - 1 cup
3. Jaggery - 1 cup
4. Elaichi powder - 1 tsp
5. Ghee - 1 tsp
6. Cashews - 2 tsps
7. Kismis - 2 tsps

Directions:

1. Bring the coconut milk to a boil and add the coconut and jaggery to it. Heat till they all blend well and turn off the gas.
2. Add elachi powder.
3. Fry the cashews and kismis in the ghee and add to the payasam. Enjoy steaming hot!
   

Tomato Rice

I make tomato rice in two different ways and here is the recipe for both -

Recipe 1: This is a very very simple recipe with few ingredients. I had tasted this at my sister-in-law's place and loved the simplicity of the fresh flavors.

Ingredients:

1. Oil - 2 tsps
2. Urad dal - 2tsps
3. Chana dal - 2 tsps
4. Curry leaves - 10
5. Fresh ginger garlic paste - 1.5 tsp
6. Tomatoes - 7/8 chopped
7. Cooked rice - 3 cups
8. Salt
9. Chilli powder - 1 tsp
10. hing - 1/2 tsp
    

Directions:

1. Heat the oil and temper mustard seeds. Add the urad dal, chana dal, curry leaves, haldi, hing and sautee until the daals are golden brown.
2. Add the ginger garlic paste and fry for 2 mins
3. Add the chopped tomatoes, salt, chilli powder and cook with lid closed until they disintegrate and become a uniform gravy-like consistency.
4. Add the rice and mix in. Steam until the flavors are well blended.
   

Recipe 2: This is a slightly more elaborate recipe that Renuka and I used to make as roommates. Definitely more fun than the previous because it has aloo:)


Ingredients:

1. Oil - 2 tsps
2. Urad dal - 2tsps
3. Chana dal - 2 tsps
4. Curry leaves - 10
5. Garlic - 7/8 cloves chopped
6. Potato - 1 big, chopped into small cubes
   
7. Tomatoes paste - 3 tbsps
   
8. Cooked rice - 3 cups
9. Salt
10. Chilli powder - 1 tsp
11. Hing - 1/2 tsp
12. Jeera Dhania powder - 1 tsp
13. Rasam powder - 1/2 tsp
14. Corriander - 1/2 cup chopped
    

Directions:

1. heat the oil and temper the mustard seed. Add urad dal, chana dal, garlic, curry leaves, haldi, hing and fry until the dals and garlic is golden browns.
2. Add the chopped potatoes and fry until the potatoes are wel done and crisp.
3. Add the tomato paste, salt, red chilli powder, jeera dhania powder, rasam powder and add 2 spoons of water and cook until the raw smell of the tomato paste goes away.
4. Add the rice and mix. Steam until well blended and garnish with cilantro.

Note: Tomato rice is an easy dish for picnics and potluck and you can enjoy it with chips.

Tawa Pulao

This is supposedly a roadside recipe popular in Mumbai. I have never heard of it before this and never ate it before but it sounded quick and interesting. I think the pav bhaji masala makes all the difference and gives it a unique taste. So I tried it out. I used this recipe as a reference. I just added onions, tomatoes and carrot because that is all I had at hand but you can add any number of veggies to this dish and make it healthier. This is some thing I would make when I have leftover rice and some veggies that I want to get rid of:)

Ingredients:

1. Cooked basmati rice - 2 cups
2. Onion - 1 chopped
3. Tomatoes - Chopped 1 cup
   
4. Carrot - 3 julienne cut
5. Beans - Chopped into 1/2 inch long pieces, 1 cup
6. Potatoes - 1/2 cup small cubes
   
7. Peas - 1 cup
8. Ginger garlic paste - 1/2 tsp
9. Pav bhaji masala - 2 tsps
10. Oil - 1 tsp
11. Jeera - 1 tsp
12. Cardamom - 2 pods
13. Cloves - 3
14. Cinnamon - 1/2 inch long
15. Bay leaf - 1
16. Whole black pepper - 1 tsp
17. Corriander - chopped 1/2 cup
18. Lemon juice - 1 tsp
    
19. Salt
    

Directions:

1. Heat the oil in a pan and add the cardamom, cinnamon, cloves, bay leaf, jeera and sautee until you can smell the spices.
2. Add the onions and cook until golden brown. Then add the ginger garlic paste and cook for a min. Add the tomatoes and cook until they are well done.
   
3. Add the veggies and salt and cook until the veggies are done. You can microwave the potatoes in advance to cook it fast.
4. Add the pav bhaji masala and rice and mix well.
   
5. Garnish with corriander and lemon juice. and enjoy with boondi raita.
   

Hyderabadi Dum Ki Biryani

No one but a hyderabadi can appreciate this nawabi style biryani. We hyderabadis rant and rave about the flavors and aromas associated with this dish and could go on and about the biryani from Paradise or Hyderabad Biryani House and talk you to death about the layers of fluffy basmati rice and spiced veggies or meat. We are so much in love with this dish not only because it is yummy but bring back memories of good old days in Hyderabad. Everytime there is a new restaurant in the bay area that promises to serve up a good version of this dish, it becomes an instant hit with this audience. This recipe is one that I arrived at over the years and is totally infallible in pleasing crowds. I won't say this is simple or easy because it needs quite a few ingredients and is a little elaborate to assemble. I practiced and perfected this with Renuka during my Master's so a lot of credit goes to her. A funny incident I remember is when I had some friends over and one of them who wasn't familiar with the whole layered biryani concept, ended up mixing it all up before serving himself and boy I made him jump out of his skin when I screamed. The best accompaniments to this biryani are mirchi ka salan and raita. I made a boondi raita to go with this and it works well too. This recipe is for a veggie version but you can always use marinated meat with a similar recipe.

Ingredients:

1. Onions - 2 finely chopped
2. Ginger paste - 1 tbsp
3. Garlic paste - 1 tbsp
4. Cauliflower - 1 small head chopped into big chunks
5. Carrot - 2 chopped into small cubes or long slices
6. Beans - 12-15 chopped into small pieces
7. Green peas - 1 cup
8. Potatoes - 2 peeled and chopped
   
9. Cloves - 5
10. Green Elaichi - 3
11. Black Elaichi - 2
12. Shahi Jeera - 1 tsp
    
13. Cinnamon stick - 1 inch
14. Whole black pepper - 1 tsp
15. Star anise - 1
16. Bay leaves - 2
17. Everest biryani/pulao - 2 tbsp
18. Jeera Dhania powder - 1 tsp
19. Chilli powder - 1 tsp
20. Turmeric - 1/2 tsp
21. Yogurt - 1 cup
    
22. Basmati rice - 3 cups
23. Water
24. Salt
25. Saffron - 1/2 tsp
26. Milk - 1/2 cup
27. Lemon - 2
28. Mint - 10 leaves
29. Vegetable oil - 3 tbsp (You can use ghee for added flavor)
    
30. Cashewnuts - 10, fried in ghee
    

Directions:

1. Mix the basmati rice with about 6 cups of water and cook it.
   
2. Heat 1 tbsp oil in a thick bottomed pan and sautee the potatoes, cauliflower, carrot and beans one after another until they are semi cooked and start browning on the edges. I like them charred a bit and sautee them until crispy. Remove the vegetables onto a paper napkin to soak the oil out.
   
3. Heat the rest of the oil and to it add the cinnamon, cloves, star anise, cardomom, shahi jeera, black pepper and bay leaves. Once you smell the aroma, add the onions and fry them until they are golden brown.
   
4. Add the ginger garlic paste and stir for 5 mins. Add in the vegetables and peas, biryani masala, salt, jeera dhania powder, red chilli powder, turmeric and mix it all up. Once the masalas are blended, add the yogurt and mix it in. Place the lid on the pan and cook the veggies until they soften a little. Do not cook them until they are mushy. We still want a little crunch to them.

5.Turn off the gas and add the chopped mint leaves to the veggies.

6. Microwave the saffron for 15 seconds and add the milk to it. Make sure the strands all dissolve in the milk to give it a nice yellow/orange color.

7. Now start layering the rice and veggies in either a rice cooked or an oven friendly tray - alternate one layer of rice with a layer of the veggie gravy and top each rice layer with a couple of spoons of the saffron milk. This is a painstaking but very rewarding step. Shown in the pic below -




8. If using a rice cooker just set the rice to cook again and since it is already warm it will finish up in 10-15 mins. If using the oven, cover the tray/dish with aluminum foil and steam for 20 mins at 300.



9. Before serving, squeeze the lemon juice over the top and garnish with some chopped mint and the fried cashews. This dish tastes even better the next day.

Venn Pongal, Chakkarai Pongal and Ullunda Vadai

Image Credit: Sriram (my hubby)

Sankranthi was one of my favorite festivals as a kid and I spent hours and hours many days prior to and after the festival flying and chasing kites. I have very fond memories of this festival and wish I can go back to Hyderabad for one Sankranthi to relive the excitement. The Sankranthis I celebrate here have been reduced to cooking and eating festive fare. Typical maharashtrian fare for Sankranthi is the Tila Chi Vadi that I have blogged about previously. My husband and sister both enjoy this immensely and it does not survive very long in my pantry when I make it. Typical tamilian food is venn pongal which is a savoury pongal, chakkarai pongal which is a sweet version and ullunda vadai. The credit for these recipes goes to my in laws and the lovely Meenakshi Ammal cookbook that they gifted me. I am sending these recipes to three events -

1. Venn pongal, chakkarai pongal and ullunda vadai to Festive Food: Makara Sankranthi hosted by Indian Khana

2. Venn Pongal and Chakkarai pongal to Harvest: The Festival of Rice hosted by Bengali Cuisine

3. Venn pongal and vadai to FIC Yellow event hosted by TumYumTreats




Thanks to Asha of foodieshope for pointing me to all these fun events that I could participate in:)



Venn Pongal:

Ingredients

1. Rice - 1 cup
2. Moong dal - 1 cup
3. Ghee - 1 tbsp
4. Green chillies - 4 finely chopped
5. Curry leaves - 10
6. Cumin/jeera - 1 tsp
7. Whole black pepper - 1 tsp
8. Ginger - 1 inch piece finely chopped
9. Water - 5 cups
   
10. Salt
    

Directions

1. Boil the rice and moong dal with 4 cups of water in pressure cooker until it is soft.
   
2. Heat the ghee and add the ginger, green chillies, curry leaves, cumin and black pepper and roast until you can smell all the flavours.
3. Add the cooked rice and dal and salt and more water (depending on the consistency of the cooked rice and dal) and mix thoroughly.
4. Allow the mixture to steam and top off with a little more ghee if you like. Enjoy hot with sambhar or gotsu or just as is.

Chakkarai Pongal:

Ingredients

1. Rice - 1 cup
2. Moong dal - 1 cup
3. Jaggery - 1 cup grated
4. Elaichi powder - 1/2 tsp
5. Milk - 1 cup
6. Cashews - 10-15
7. Ghee - 2 tbsps
8. Raisins - 10

Directions

1. Boil the rice and moon dal in the pressure cooker.
2. Heat a pan and boil the cooked rice and moong dal with the milk and some water if required until soft.
3. Add the jaggery and 1 tbsp ghee and allow it to melt.
4. Fry the cashews and raisins in ghee and add to the mixture above. Chakkari pongal is ready to be devoured with the vada.

Ullunda Vadai:

Ingredients

1. Split urad dal - 2 cups
2. Green chillies - 2 finely chopped
3. Dried red chillies - 3 finely chopped
4. Ginger - 1 inch piece finely chopped
5. Curry leaves - 10 finely chopped
6. Coconut slivers - 1/2 cup
7. Salt
8. Black pepper - 1 tbsp roughly crushed
9. Oil for deep frying

Directions

1. Soak the urad dal with water for 2 hours and then grind it with very little water and salt to taste.
2. Add the green chillies, red chillies, ginger, curry leaves, coconut slivers, black pepper to the urad dal batter and mix well.
3. Wet your palms and place a tbsp of batter on the palm. Use wet hands to pat it flat and make a hole in the center.
4. Heat oil and drop the vada and deep fry until golden brown. Enjoy hot!!!
   

Spicy & Healthy Palak Pulao

I came up with this recipe based on several that I read online and also used part of my mom's recipe for cauliflower pulao. I was also inspired by Sindhu's methi pulao to try and make something different with palak. The trick is to add as much palak as you can and make people eat it without knowing that it is healthy:)

Ingredients:

1. Red Onion - 1 large chopped finely


2. Garlic - 4-5 pods


3. Ginger - 2 inch piece


4. Green chillies - 7/8


5. Palak - 2 packs of fresh of 1 pack frozen (thawed)


6. Potato - 1 cubed


7. Carrots - 2 big roughly chopped


8. Beans - 1 cup chopped
   


9. Peas - 1 cup


10. Olive oil - 2tsps


11. Cardomom whole - 5/6


12. Cloves - 5/6


13. Bay Leaf - 1


14. Jeera Dhania powder - 1 tsp
    


15. Red chilli powder - 1 tsp


16. Curd - 1/2 cup beaten'


17. Basmati rice - 2 cups


18. Water - 4 cups
    


19. Salt
    

Directions:

1. Heat olive oil and add the bay leaf, cardomom and cloves and let them turn a little brown


2. Add the onions and sautee until they turn brown


3. Make a paste out of the ginger, garlic, green chillies and salt


4. Add this paste to the onions and sautee until the raw smell goes away


5. Add the potatoes, carrot and beans and sautee until the edges brown


6. Add the peas and palak and let the palak wilt down


7. Add the rice and mix it up well with the veggies


8. Add the jeera dhania powder, red chilli powder and curd and mix it well with the veggies and rice


9. Add the water and let the whole thing cook until rice is soft. Or just dump it all in a rice cooker and let it cook. Enjoy hot with raita!
   

Gudi Padwa Recipes - Neem Chutney, Amti, Cauliflower-Peas Sabji and Mango Rice

Gudi Padwa is coming up and this will my first one in the new house. I am looking forward to celebrating it grandly. There are some very typical recipes associated with the festival and will be posting there here soon:)


---- Follow up ( Pics will get added once I locate my camera charger)---------

Recipe 1 - Neem chutney

Ingredients:

1. Chana dal - 1 cup
2. Green chillies
3. Curry leaves - 4 or 5
4. Dried red chillies - 2 or 3
5. Tender neem leaves or neem flowers - 2 teaspoons
6. Asafoetida - 2 pinches
7. Salt
8. Mustard seeds - 1 teaspoon
9. Oil - 1 teaspoon
10. Corriander leaves - handful
    

Directions:

1. Soak the chana dal overnight
2. Grind the dal with green chillies, salt, corriander leaves
3. Heat oil and put in mustard seeds, curry leaves and red chillies. Garnish chutney with this.
4. I usually separate out a little chutney and add the tender neem leaves or fried neem flowers to it. The rest can be enjoyed without the bitterness.

Recipe 2 - Amti : Amti is a traditional maharashtrian dal which is a staple part of every meal.

Ingredients:

1. Toor dal - 2 cups
2. Turmeric - 1 pinch
3. Mustard seeds - 1 teaspoon
4. Jeera - 1 teaspoon
5. Oil - 1 tablespoon
6. Amsol or Kokam - 3-4 (This is a very typical ingredients used in some Maharashtrian and Konkani dishes )
7. Corriander leaves - handful, chopped
8. Red chilli powder - 1/2 teaspoon
9. Kala Masala - 1 teaspoon (This is again a very typical Marathi masala. I use the Joshi brand )
10. Salt
11. Asafoetida - 1 pinch
    

Directions:

1. Pressure cook the toor dal and keep aside.
2. Heat oil in and add mustard seeds, jeera, turmeric, asafoetida and wait until the mustard sputters.
3. Add the cooked toor dal, kokum, salt, chilli powder, kala masala and let the dal boil for 15 mins.
4. Garnish with corriander and serve with hot rice!

Tips: Variations of this amti are yummy too - I love the addition of brinjal, drumsticks and my favourtie is the one with pressure cooked jackfruit seeds.

Recipe 3 - Cauliflower/Peas sabji : This is a very simple sabji that I make on a regular basis.

Ingredients:

1. Medium sized cauliflower - cut into small chunks
2. Green chillies - 2 finely chopped
   
3. Frozen peas - 1 cup
4. Salt
   
5. Chilli powder - 1/2 tsp
6. Mustard seeds - 1 tsp
7. Jeera - 1 tsp
8. Turmeric powder - 1 pinch
   
9. Vegetable oil - 1 tsp

Directions:

1. Heat oil and add mustard seeds, jeera, turmeric, green chillies and let the mustard seeds sputter.
2. Add the cauliflower and salt and saute until soft.
3. Add peas and chilli powder and let it cook for 5 more mins.
4. Garnish with lemon and corriander leaves.

Recipe 4 - Mango Rice (Chitranna): This is basically "lemon rice meets raw mango". A very simple yet delightful way of enjoying summer's arrival.

Ingredients:

1. Basmati rice - 1 cup (any rice is ok)
2. Raw mango - 1, grated
3. Lemons - 1 or 2
4. Salt
5. Green chillies - 2
6. Red dried chillies - 2
7. Curry leaves - 7 or 8
   
8. Mustard seeds - 1 tsp
9. Turmeric - 1/2 tsp
10. Urad Dal - 1 tsp
11. Chana Dal - 1 tsp
12. Oil - 1 1/2 tsp
    

Directions:

1. Cook rice and keep aside. Make sure it is not over cooked and grains are separate.
2. Heat oil and add mustard seeds, turmeric, green chillies, red chillies, curry leaves, urad dal and chana dal and stir fry until the urad dal turns golden brown.
3. Add the cooked rice, grated mango and salt and let it steam.
4. Take the rice off the stove and sprinkle lemon juice. Enjoy with raita!
   

Jeera Rice

Jeera rice is a perfect end to an Indian meal when you do not have the patience to make a pulao or biryani. I have had it in several dhabas in India and I must say that it tastes the best in the roadside dhabas than in any plush restaurant.

Ingredients:

1. 2 cups basmati rice
2. 3 1/2 cups of water
3. 1 cup frozen peas
4. 2-3 cloves
5. 2 green cardomom pods
6. 4-5 whole black peppers
7. 2-3 bay leaves
8. 1 inch small cinnamon stick
9. Any other dry masalas that you add for pulao
10. Jeera dhania powder - 1 teaspoon
11. 3 tablespoon jeera
12. 1 teaspoon ghee
13. 1 teaspoon oil
14. 2-3 long green chillies split in the middle
15. 7-8 curry leaves
16. Salt to taste

Directions:

1. Cook the rice in water just enough so that it is cooked but does not stick together much.
2. In a pan heat the oil and ghee.
3. Add the cinnamon, bay leaves, cloves, cardamom, jeera, black pepper and other pulao spices and roast until you can smell the spices.
4. Add the green chillies and curry leaves and fry until well done.
5. Add the green peas and jeera dhania powder. Once done., add the rice and stir s that all the spices and peas are blended well with the rice. Add salt to taste and steam the rice a bit. Once done, serve with raita.