Malvani Masala(Typical Masala From The Malvan Region Of Maharashtra)

Ingredients:


Dried Red Chillies 1 kg, Coriander Seeds 1/2 kg,

Cloves 20gm, black Peppercorns 50gm,

Fennel Seeds 100 gm, Cumin Seeds 25 gm,

Shahi Jeera(Black Cumin Seeds) 25 gm,

Masala ilaichi(Black/Brown Cardmom) 50 gm,

Cinnamon Sticks 50 gm, Dagad Phool 50 gm,

Nag Kesar 25 gm, Black Mustard Seeds 25 gm,

Dried Turmeric Root 25 gm, Badal Phool 10 gm,

Whole Asafoetida Stones 25 gm, Nutmeg 2 Whole,

Method:

Break the turmeric,asafoetida and nutmeg. Other than red chillies, coriander seeds and nutmeg, saute all the other ingredients in a litle
oil individually. Lastly saute the chillies and coriander seeds and them make a fine powder of all the ingredients together. Will keep in an air-tight container for a year.

Dal Fry (Spicy Yellow Lentils)

Ingredients:


Tur Dal(Yellow Lentils) 150 gm, Onion 1 large ,

Tomato 2, Green Capsicum 1, Green Chili 2,

Ginger Garlic Paste 1 Tb, Cumin Seeds 1 tsp,

Turmeric Powder 1/2 tsp, Red Chilli Powder 1 tsp,

Cumin Coriander Powder 1 tsp, Garam Masala Powder 1/4 tsp,

Oil or Ghee 1 Tb, Chopped Coriander Leaves 1 Tb

Method:

Wash and drain dal, add the green chilli and turmeric and cook till done. Remove dal and mash it well. Chop the onion, capsicum and tomato.
In a pan, heat oil and add cumin seeds. When the seeds crackle, add the chopped onion and saute till translucent. Now add chopped capsicum and saute, then add ginger garlic paste and fry till brown. Now add the tomatoes and cook till tomatoes are soft. Now add the mashed dal along with the remaining powdered masalas ans cook for 5 minutes. Now remove from heat and garnish with chopped coriander.

P.S. Adding 1/2 a tsp of lime juice gives the dal an extra zing.

Chhole a la Amol (chick peas a la Amol)

Ingredients:


Kabuli Chana(chick peas or garbanzo beans) 250 gm,

Onions 2 large, Tomatoes 2 large,

Ginger 2", Garlic Flakes 6-8,Cumin Seeds 1 Tb,

Chopped Coriander Leaves 2 Tb,Red Chilli Powder 1 Tb,

Garam Masala Powder 1 tsp,Oil 2 Tb,

Curd 2 Tb, Salt to taste


Method:


Soak the chick peas overnight, in plenty of water. In the morning, drain them, add salt and water and cook till done. Make a paste of onions, coriander, ginger, garlic, cumin and red chilli. Puree the tomatoes.
In a heavy-bottomed pan add oil. When the oil is hot add the paste and fry till oil leaves the sides. Now add the tomato puree and cook for 5 more minutes. Add the cooked peas along with beaten curd. Adjust the seasoning and reduce till the gravy is a little dry and coats the peas, remove from heat. In a small frypan, add oil. When the oil is smoking hot, add garam masala powder and pour over the peas. Serve hot with a bread of your choice.

Low Fat/ Low Spice Recipes

[1] Red Pumpkin Dry Bhaji

Ingredients:


Red Pumpkin 500 gm, Mustard Seeds 1 tsp,

Cumin Seeds 1 tsp, Asafoetida a pinch,

Curry Leaves 4-5, Turmeric Powder 1/2 tsp,

Red Chilli Powder 1 tsp, Goda Masala Powder 2-3 tsp,

Salt to taste, Grated Fresh Coconut 2 Tb,

Chopped Coriander Leaves 2 Tb, Oil 1 tsp

Method:

Cut pumpkin into 1/2" pieces. In a pan, add oil and when it's hot, add mustard seeds, cumin seeds, asafoetida, curry leaves, turmeric powder in the order they are written. Now add the pumpkin pieces and saute them for awhile. Now add red chilli and goda masala powder ans salt and mix well. Now add water if necessary and cover and cook on low heat for 5-7 minutes. Remove from heat and garnish with coconut and chopped coriander.

P.S. The recipe for goda masala is given in the blog elsewhere.

[2] Green Peas and Tomato Dry Bhaji

Ingredients:

Green Peas 200 gm, Tomato 1 no,

Mustard Seeds 1 tsp,Cumin Seeds 1 tsp,

Asafoetida a pinch,Curry Leaves 4-5,

Turmeric Powder 1/2 tsp,Red Chilli Powder 1 tsp,

Goda Masala Powder 2-3 tsp,Salt to taste,

Grated Fresh Coconut 2 Tb,Chopped Coriander Leaves 2 Tb,

Oil 1 tsp, Green Chilli 1(optional)

Method:
Finely chop the tomato. In oil, add the ingredients as above. If you want more spice add the chilli as well. Now add the green peas and tomato and saute. Now add the powdered masalas and salt. Add sugar to balance the acidity of the tomato. Cover and cook for 5-7 minutes on low heat. Remove and garnish with coconut and chopped coriander.