Kavath (Wood Apple) Chutney

Ingredients:

Kavath(Wood Apple) - 1

Grated Jaggery - 3 Tbsp 

Salt - 3/4 Tsp

Cumin seeds - 1/2 Tsp

Red chili powder - 1 Tsp

Method:

1) Take out the pulp from wood apple.

2) In a grinder put wood apple pulp, jaggery, salt, red chili powder and grind to coarse paste and serve.
    You can add cumin seeds if you like.
     Tip : Add jaggery more or less depending upon taste of wood apple.

Wood Apple Chutney

Amla(Gooseberry) Pickle

Ingredients:

Gooseberry(Amla) - 250 Gm

Mustard seeds - 2 1/2 Tbsp

Funnel seeds - 1 Tbsp

Asafoetida - 1/4 Tsp

Red chili powder - 1 Tsp

Turmeric powder - 1/2 Tsp

Salt - 2 Tsp

Oil - 2 Tbsp

Method:

1) Pressure cook amla for 15 min or up to 2 whistles like potatoes.

2) Cut amla in wedges and remove seeds.

3) Dry roast funnel seed and let it cool for 5 min.

4) Grind funnel seeds, mustard seeds to coarse powder.

5) In a bowl take the ground masala, add red chili powder, turmeric powder, salt and asafoetida in it.

6) Heat oil in a small pan and pour it over the mix masala in bowl.
    Tip: Do not add boiling oil pickle masala may burn. If the oil is very hot let it cool for few moments and then add.

7) Add the amla wedges in masala and mix well. Store in airtight container.

8) Let the pickle mature for 4-5 days and then enjoy.

Amla Pickle

   

Ragi Flour (Nachni) Ladu

Time Required : 30 Min                                                                                Yield : 25 small ladu

Ingredients:

Nachni(Ragi) flour - 2 Cup

Dry grated coconut - 1/4 Cup

Edible gum(dink) - 1 Tbsp

Cardamom powder - 1/4 Tsp

Cashew nuts - 12

Grated jaggery - 1 1/4 Cup

Ghee - 3/4 Cup

Method:

1) Heat 1/4 cup ghee in pan and deep fry gum. Remove it from the pan and keep aside.
    Tip: Coarsely grind the gum if have very big pieces.

2) In the same pan add more 1/2 cup ghee nachni flour and fry for 7-8 min on low flame.Keep stirring occasionally.

3) Add coconut and mix well. 

4) Switch off stove then add jaggery and mix.

5) Crush the fried gum and add in nachni flour. You can crush with hands or use the bottom of steel katori.

6) Add cardamom powder, cashew nut pieces and mix well.

7) Make the ladu of this mixture and serve.

Ragi Flour Ladu

Tomato Sev

Ingredients:

Rice flour - 4 Cup

Urad dal - 1/2 Cup

Chopped Tomato - 3 Cup

Sesame seeds - 1/4 Cup

Carom seeds - 2 Tsp

Salt - To taste

Red chili powder - to taste

Butter - 1/4 Cup

Oil - to deep fry

Method:

1) Dry roast urad dal on low medium flame till golden brown in color.

2) Let dal cool for 5 min and grind to fine powder and keep aside.

3) Chop tomato and fry in pan till they become soft.

4) Let tomatoes cool for 5 min and grind to smooth paste.

5) In a bowl take rice flour, urad dal flour and add melted butter in it.
  Tip : You can use besan(gram flour) instead of rice flour and urad dal flour.

6) Mix well and add sesame seeds, red chili powder, cumin powder and salt.

7) Add little water as required and knead a dough of stiff consistency. Do not make the dough soft.

8) Put the dough in sev maker. Make sev and deep fry in hot oil.

9) Server hot or store in air tight container.

Tomato Sev

Mirchi Thecha/Kharda

This is very famous traditional Maharashtrian chutney often made with Bhakri. It has many variants depending on the region. I am giving the recipe from villages of Marathwada which we follow in our home.

Ingredients:

Green Chili - 250 gm

Fresh Cilantro - 1 Cup

Garlic - 10 cloves

Grated Coconut - 1/4 Cup

Cumin seeds - 1 Tsp

Salt - 1 Tsp

Oil - 1 Tsp

Method:

1) Chop green chili in big pieces and keep aside.

2) Heat 1 tsp oil in a pan, add garlic and green chili and fry for 4-5 min. on low medium flame.

3) Add cumin seeds and coconut and mix well.

4) Let it cool for 5 min. Add salt and roughly grind it.

5) Serve with Bhakri or chapati.

Mirchi Thecha/Kharda