KAIRICHI DAL / आंबा डाळ / AMBYACHI DAL

This is a recipe for preparing at home the Maharashtrian speciality Dish Kairichi Dal. This is main course chutney makes the use of chana dal and raw mango to prepare this tasty add-on for any kind of meal. The month of Chaitra in the Hindu Regional Calender is considered as the first month of year. In Maharashtra the month of Chaitra starts with celebrating Gudi Padwa i.e. the first day of the year and ends with Chaitra Amavasya. Chaitra Gauri on Gudi Padwa is an important event for ladies who invite each for Haldi Kumkum / Haldi Kunku. Traditionally it is served to the guests during Haldi Kumkum in Chaitra Month along with Kairiche Panhe, which is a sweet juice, like sharbat prepared using raw mangoes. As this period is a season of raw mangoes and it is consider a first fruit of a new year.  Amba Dal or Kairichi Dal is a summer special  Maharashtrian recipe. It tastes spicy and tangy. The recipe has very few ingredients that needs less time for cooking as well. Serve the Maharshtrian style kairichi dal recipe along with roti, aamti and raita to make your lunch meal scrumptious.  

📌📌 Watch the video recipe here 👇👇

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INGREDIENTS:

½ Cup Chana Dal

½ Cup Raw Mango, grated

¼ Cup Grated Coconut [optional]

1-2 Green Chillies / Dry Red Chillies

5-6 Curry Leaves

1 teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

Salt as needed

1-2 teaspoon Chopped Coriander

1 teaspoon Sugar

1 teaspoon Mustard Seeds

Pinch of Asafoetida

1 tablespoon Oil

1-2 teaspoon Grated Coconut [optional]

1 Green or red Chilli for tempering

METHOD:

STEP 1 – Clean chana dal. Rinse 2-3 time with tap water. Then soak chana dal for 2-3 hours.

STEP 2 – In a mixer pot, add green chillies, chana dal, grated coconut, grated mango, chopped coriander, salt, sugar and 

blend it coarsely.

STEP 3 – Remove the paste in a bowl.

STEP 4 – Heat oil in a small tempering pan. Add asafoetida, mustard seeds

and then add chopped red or green chilli and curry leaves in it.   

STEP 5 – Add turmeric powder, red chilli powder in oil

and then pour this mixture over the coarse paste of mango and dal.

STEP 6 – Mix well and garnish with chopped coriander and serve.

Serve it with your meal as an accompaniment.

NOTES: You can add grated coconut for garnishing. I don’t have coconut so not used.

EGGLESS CHOCOLATE CUP CAKES

These eggless chocolate cupcakes are super chocolatey, moist, rich and delicious. They are very easy to make with just a handful of ingredients. Perfect for any occasion like birthday parties, family gatherings, kitty parties or whenever the mood strikes. I prepared them especially for my daughter’s friends after her board exams over. They came out so soft, moist and rich chocolatey and her friends were so happy. I must say I am really touched by all the love and my daughters are very delighted after hearing such honour and love for me by their friends. But every time I miss my Mom and dad, who are not with me. They always motivate me to try something new. They are very happy when I started my blog and really feel proud. But within a year, last year I lost both my parents. I still find it hard to believe that I am living life without both my parents; no child ever imagines such a life. I know no one can replace my parents, they are the reason for my existence but I will try to move ahead in life and hold on to good memories. I must say they are watching me and blessing me from heaven. Love you mom-dad and this is for you. 

INGREDIENTS:

1 ½ Cup All Purpose Flour

1 Cup Powder Sugar

 ½ Cup Cocoa Powder

 1 teaspoon Baking Soda

½ Cup Vegetable Oil

1 Cup Water

1 teaspoon Vanilla Essence

3 tablespoon White Vinegar

 METHOD:

STEP 1 – Pre-heat oven at 180 degree C for 15 minutes. Line the cup cake pan with cupcake liners.

STEP 2 – In a mixing bowl, sift and add all dry ingredients.Mix them well with a fork.

STEP 3 – Take another bowl, add all wet ingredients in it and mix well.

STEP 4 – Now combine the wet ingredients with dry ingredients and mix well.

STEP 5 – Pour the batter in to cup cake liners and tap it once on the kitchen counter. Don’t fill the liners up to top. Fill them till ¾ th.

STEP 6 – Put the baking tray in oven for about 20 minutes at 180 degree C. let them cool for 5 minutes in oven.

STEP 7 – Remove from oven and demould the cup cakes and serve it with evening tea or coffee or frost them with butter cream or whipping cream and garnish them with choco chips and serve. 

FRESH KIWI JUICE

INGREDIENTS:

2 Kiwi fruits

¼ Cup Sugar [adjust according to your taste]

1 Pinch of Salt

4 Cups Water

1 Cup Ice Cubes

METHOD:

STEP 1 – Wash, clean and cut the Kiwi crosswise. Scoop out the pulp with a sharp edged knife or spoon.

STEP 2 – In a blender jar, add all ingredients and blend well till it form a smooth pulp. Do not over blend it as it may crush the seeds.[see notes]

STEP 3 – Transfer the juice in serving glasses by topping it with some more ice cubes and serve.

NOTES: *The seeds add a great texture to the juice and children will definitely love the texture which quenching it.

                *If you want to make it for any party at your place then, pour Kiwi pulp to the ice cube tray, freeze them, add those frozen cubes on the top of this juice and serve.

INDIAN SPICED BUTTERMILK / MASALA CHAAS

 During summer, the most refreshing drink to have is buttermilk. By diluting curd/ yogurt you get buttermilk and to make it more tasty, add some spices. You can refrigerate it and have it cool to beat the heat during the hot summer days. Masala Chaas is the salted version of buttermilk which is simple but very effective drink for the summer season in India. It is famous in all the states of India with different names and some variations are there in preparation too. In Tamil it is known as Neer Mor, Sambharam in Malayalam, Chaas in Hindi and Taak in Marathi. It is cool, low fat and healthy refreshing summer drink. Worth trying this summer. A great thirst quencher on a hot day. Traditionally buttermilk is made with yogurt but not in mixer or blender but it is blended in a pot with an instrument called Ravi / Whipper. Remove the butter on the top and the remaining liquid which is left is chaas / buttermilk. You can improve this buttermilk and add your own spices to make it more tasty.   

INGREDIENTS:

1 Cup Yogurt

1 Cup Cold Water

Ice Cubes as needed

Few Mint leaves

1 tablespoon Coriander, chopped

¼ teaspoon Rock Salt / Kala Namak

1/8 teaspoon Black Pepper Powder

½ teaspoon Sugar

For garnishing:

Few Mint Leaves

Coriander Leaves

1 Slit Green Chilli

Pinch of Cumin Powder

Pinch of Black Pepper Powder

METHOD:

STEP 1 – In a mixer jar, add yogurt, cold water, ice cubes, cumin powder, black pepper powder, sugar, rock salt and ½ green chilli.

STEP 2 – Blend it for 1-2 minutes or until frothy.

STEP 3 – Adjust salt and pour in glass.

STEP 4 – Sprinkle some cumin and black pepper powder. Garnish with few mint and coriander leaves and serve chilled.

CUSTARD PIE- BUTTERSCOTCH

1. Pie is the very symbol of all things American, homemade and nostalgic. It is so delicious that we crave it. There are many kinds of Pie...Like Seasonal fruit pie, cream filled pie, savory meat pie and even little hand mini pie. Some days before I shared a recipe of Savory Samosa Pie in my blog. Our humble Indain Samosa served in different way. This pie looks like caramel but it's with butterscotch custard filling. After all, it is a very close cousine. Caramel is made with granulated sugar, butter and cream whereas this butterscotch is made with different ingredients like Custard powder, milk and sugar. This butterscotch pie filling is very similar to Dulce de Leche in texture and colour. It is creamy and sweet and makes a perfectly wonderful dessert. The filling is perfect, not too stiff and not too creamy. You can top it with lightly sweetened whipped cream and some chopped nuts just before serving it.Hope you all like this recipe. By the way I have to mention this specially...it is fully made by my daughter... and I must tell you , I am very proud of her.

INGREDIENTS:

For Pie Crust-

1 cup All-purpose flour

1/3 cup chill Butter

1 teaspoon Baking powder

½ cup Chilled Water

½ teaspoon Salt

For Filling-

50gms Butterscotch custard powder

400gms Milk

½ cup Sugar

For topping Chocolate Syrup

METHOD:

STEP 1 – Mix all the ingredients for pie crust in a mixing bowl. Knead to make a soft dough.

STEP 2 – Wrap the dough in a plastic cover and set aside for 1 hour.

STEP 3 – Take enough flour on the rolling area 

and roll the dough into a big circle. (Size of you Pie baking dish)

STEP 4 – Now slowly place the rolled pie crust on to the baking dish

and press the edges.

STEP 5 – Pre-heat the oven and bake the pie crust at 200 degrees for 35 mins.

STEP 6 – Mean while mix the custard powder in a cup of milk

 and boil rest.

STEP 7 – Add the custard milk to the boiling milk and

 stir for 2 minutes and off the flame.

STEP 8 – Now take the baked pie crust and fill with the custard.

STEP 9 – Refrigerate the pie to set. Then drizzle some chocolate syrup over it,

cut into pieces and serve.

NOTE:Before serving just microwave for a few minutes. 

HARABHARA KEBAB

Harabhara Kabab is an easy finger food that can be served as a brunch or also as a starter. One which is light and not heavy. Harabhara Kabab can also be stuffed into sandwiches  or burgers. Usually, children dislike eating spinach. But after having this Kabab, they will surely fall in love with spinach. To go with the Kabab, I had made a green mint chutney. This is also a great-gluten-free as well as a vegetarian snack for all those who like Kababs.

INGREDIENTS:

1 Cup Spinach [tightly packed]

½ Cup Blanched Green Peas

2 Cups Boiled and mashed potatoes

¼ Cup chopped Coriander

¼ Cup Onion, chopped fine

2-3 tablespoon Gram Flour / Besan [adjust]

1 teaspoon Oil

½ teaspoon Cumin Seeds

½ teaspoon Ginger-Garlic Paste

½ teaspoon Red Chilli Powder

½ teaspoon Coriander Powder

½ teaspoon Cumin Powder

½ teaspoon Garam Masala Powder

¼ teaspoon Turmeric Powder

Salt as required

Oil for shallow frying

Bread Crumbs [optional] [for binding if needed]

METHOD:

STEP 1 – Blanch the spinach leaves in salt water for 5 minutes. Remove from hot water and immediately add them in cold water. This will help to stop the further cooking.

STEP 2 – Drain the excess water and

 now add it to mixer grinder and make a fine paste with it. Keep the paste aside.

STEP 3 – Now the same way blanch the green peas

 and make a paste with it. Keep it aside.

STEP 4 – Boil potatoes and peel them after cooling. Keep aside.

STEP 5 – Heat a pan with 1 teaspoon oil in it, crackle cumin seeds.

STEP 6 – Add chopped onion in it and sauté it for 2-3 minutes

 and then add garlic-ginger paste in it and cook it well till the raw smell vanish.

STEP 7 – Then add boiled and mashed potatoes in it and mash them well with a potato masher.

STEP 8 – While doing this on another gas stove, roast the beasn flour on low flame for 4-5 minutes or till you feel a nice aroma. Keep it aside.

STEP 9- Now coming back to the first pan, add ground paste of green peas as well as spinach in the potato mixture. Mix well.

STEP 10 – Add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala in it and mix it well and cook for 1 -2 minute.

Then add aamchur powder in it and mix well.

STEP 11 – After that add roasted besan flour and salt in it and mix well so that it get combined with the potato mixture.

STEP 12 – Stir it well and cook for 2-3 minutes and you will get a dough like consistency of the potato mixture.

STEP 13 – Remove it in another bowl and let cool it for some time. Here if you feel uncomfortable and not sure that you can roll the patties then add some bread crumbs in the mixture and mix well.

STEP 14 – Now grease your hands with oil and take some portion from the mixture and roll it in a disc of 2-3 “ diameter .

STEP 15 – Likewise make all the patties with the rest of the mixture.

STEP 16 – Heat oil on a non-stick pan and shallow fry the patties  from both sides till you get a nice brown colour.

Flip it carefully when done from one side and get cooked from another side.

STEP 17 – When done keep them on tissue paper or kitchen towel for removing extra oil from it and the serve.

Serve hot with any dip of you liking and enjoy. You can serve them as a starter or can have them as a evening snack.