With an amazing sweet and sour taste this traditional Gujrari Dal recipe is reflection of Gujarati culture and uses the typical ingredients and spices. Goes very well with steamed rice. Ingredients: 1 cup Arhar Dal. 2 tbsp Peanuts. For Tempering: 1 tbsp Ghee. 1/2 tsp Rai. 1/2 tsp Jeera. 1/4 tsp Methi Dana. 1/4 tspContinue reading “Gujrati Dal”
Category Archives: Dal/Aamti
Mooga Gathi.(Sprouted whole Green Gram in Coconut Gravy)
Mooga Gathi( Sprouted green gram in coconut curry) It is a delicious curry that is made without onion and garlic for “Shivrak” days in Goan cuisine. “Shivrak” are those days when the traditional Goans do not eat non veg ,onion or garlic.Hence this dish is commonly served in temples and weddings. The Goans love their non-vegetarianContinue reading “Mooga Gathi.(Sprouted whole Green Gram in Coconut Gravy)”
Golyachi Aamti (Besan koftas in coconut curry)
Malvan being a coastal area, coconut is used mostly in everything,our curries are made mostly in coconut milk, and any of this curry when combined with rice is a combination to die for. This dish is also a coconut based gravy which has koftas known as Gole in Marathi made up of Besan and hasContinue reading “Golyachi Aamti (Besan koftas in coconut curry)”
Yellow Dal with Ginger
In my home this dal is known as monu chi dal,monu is my nani, this is her recipe,so me,my mom,my aunt we all have named it after her.Combination of ghee and ginger gives a varied taste to this otherwise simple dal.Goes very well with steamed rice. Ingredients: 1 Cup tur dal (Soaked in two cupsContinue reading “Yellow Dal with Ginger”
Shenga kairi chi Amti (Drumstick and Raw Mango in coconut Gravy)
This is a typical malwani fish gravy recipe, here fish is substituted with drumsticks. This is made especially in month of Shravan, when non veg is not cooked in most of the houses,people satisfy their urge of eating fish by making this dish. I have got a gift from my mom, fresh drumsticks from herContinue reading “Shenga kairi chi Amti (Drumstick and Raw Mango in coconut Gravy)”
Kadhi (Coconut curry) pakora
Curry pakoda is a delicay made using dahi,as I am a non dahi eater,i have invented this recipe for satisfying my taste buds,here dahi is replaced by coconut milk with dash of tamarind to give sourness of dahi. Ingredients: For Pakora: 1/4 cup besan (Bengal gram flour) 1/2 tsp chilli powder 1/2 tsp Dhana JeeraContinue reading “Kadhi (Coconut curry) pakora”
Dal Palak
Ingredients: 1 Cup mix dals (Soaked in two cups of water for 2 hours). 1 Tomato chopped. 1 Onion chopped. 1 cup chopped Palak leaves. 2-3 Green chillies finely chopped. 5 cloves crushed Garlic. 1 tbsp oil. 1 tsp jeera. 1/2 tsp asafoetida. 1/2 tsp turmeric powder. Salt to taste. Method: Pressure cook washed andContinue reading “Dal Palak”
Sambar
Sambar is a spicy lentil gravy with variety of vegetables. Sambar accompanies many South Indian meals, like dosa, idli, rice. One can say South Indian meal is not complete without Sambar.Sambar gets it distinct taste from the sambar masala.Here I have used readymade masala,but most south Indian houses have their own recipes for the same.Continue reading “Sambar”
Kulith (Horesgram) Pithi
Kulith pithi is a comfort food for most of the Malvani people.English name for kulith is horse gram. In Kokan region kulith is more popular. Powdered kulith is used to make pithla and whole kulith is used to make usal. Kulith powder is easily available in market especially in malvani stores. For us Malvanis pithi bhatContinue reading “Kulith (Horesgram) Pithi”
Tomato Sar
Ingredients: 4 Tomato big. 1 tsp Mustard seeds. 1/2 tsp Fenugreek seeds. A pinch of Asafoetida. 10 Curry leaves. 1 tbsp Ghee. 1.4 tsp haldi powder. 1/2 tsp Chilli powder. 1/4 tsp Sugar. 1/4 cup Coconut milk. Salt to taste. Method: In a big vessel boil water,add tomatoes to this and blanch for 5 minutes.Continue reading “Tomato Sar”
