Sesame Chutney, Til ki Chatani

Tags: Tilkut, tilkoot, tilachi chatani, sesame seeds chatni, sesame chatani, recipe of seasame seeds, food to increase calcium, white seasame seeds

Sesame Chatni

This serves as a vest taste-booster for all recipes.
It can also be used to thicken gravy.


To read the recipe of sesame seeds chatani in marathi, click-
Sesame Chutney in Marathi

Ingredients of sesame seeds chutney :

Sesame (Til) - 1 bowl
Dry Coconut - 1/4 bowl (desiccated)
Peanut powder - 1/4 bowl
Tamarind, Salt, Red chili powder
Cumin-coriander powder

How to make Tilkut :

• Dry roast sesame seeds. Do not burn.
• Dry roast desiccated coconut carefully. Slight pink colour is ideal.
• Grind sesame seeds and coconut COARSELY in grinder.
• Add Tamarind, Salt, Red chili powder, Cumin-coriander powder to the mixture and grind till the chutney is mixed well with tempting red colour.
• The sesame chutney will be little moist due to oily nature of ground nuts and sesame.

Also Read - Tilkoot chatani in marathi

Tags: Tilkut, tilkoot, tilachi chatani, sesame seeds chatni, sesame chatani, recipe of seasame seeds, food to increase calcium, white seasame seeds

Banana Flower Vegetable

Tags: Kelfulachi bhaji, kelphul bhaaji, kele ke ful ki sabji, banana flower sabji, केळीच्या फुलाची भाजी, केळफुलाची भाजी 

Prep Time: 30-45 min

To read in marathi - Kelphulachi bhaji recipe in marathi

Ingredients of banana flower sabzi :

Banana flower - 1 no

Onions - 2 no

White Peas (Safed Vatana / pandhare vataane) - 1/2 bowl

Saraswat masala - 1/2 Tsp (any spices)

Buttermilk - 1 bowl

Water - 1 bowl

Green chilies - 3-4 nos

Jaggery, Salt, Tempering

Coconut, coriander leaves

How to make banana flower vegetable recipe :

• Chop banana flower (kelful) finely, wash and soak in the mixture of buttermilk + water.

• It is advisable to soak overnight, if subzi is to be prepared in morning.

• Soak white peas for 5-6 hrs, or preferably overnight (separately).

• Wash banana flower (kelphul) a few times before cooking. That gives away the strong aroma.

• Pressure cook the chopped flower of banana and soaked white peas SEPARATELY.

• Chop onions coriander leaves and green chilies. Shred coconut.

• Heat oil in a wok for tempering. Add onion, chilies, asafoetida, turmeric.

• Add cooked flower of banana and white peas. Cook for a while.

• Add spices, salt, little jaggery, grated coconut and cook.

To read in marathi - Kelphulachi bhaji recipe in marathi

Tags: Kelfulachi bhaji, kelphul bhaaji, kele ke ful ki sabji, banana flower sabji, केळीच्या फुलाची भाजी, केळफुलाची भाजी 

Bitter Gourd Chatni, Karela Seeds Chatani

Tags: karlyachya biyanchi chatani, karele ke beej ki chatni, कारल्याच्या बियांची चटणी, use of bittergourd seeds

To read the recipe in marathi - karalyachya biyanchi chatani

Ingredients of karela seeds pickle :

Bittergourd seeds

Sesame seeds (Til) - 1 Tbsp

Peanuts - 1 Tbsp

Red chilies - 1 or 2 nos

Kokum (Garcenia indica / Aamsul) - 1 or 2 nos
Salt, Sugar, Oil

Bittergourd Karela seeds recipe :

• Dry roast sesame seeds and peanuts.
• Fry the karela seeds in little oil and keep aside.
• Fry red chilies and kokum in the same oil.
• Now grind together the seeds, peanuts, sesame seeds, kokam, salt, sugar or jaggery.

To read in marathi - karalyachya biyanchi chatani

Tags: karlyachya biyanchi chatani, karele ke beej ki chatni, कारल्याच्या बियांची चटणी, use of bittergourd seeds

Peanut Chutney For Fast

Tags: Shengdana chatani, groundnut chatni, upwasachi chatni, upasachi chatani, chatni for fast danyachi chatani,  शेंगदाण्याची चटणी, उपवासाची चटणी, mungphali chatani for fast 

Extremely Simple. Quick chatani.

2 minute recipe.

To read in Marathi - दाण्याच्या कुटाची चटणी 

Ingredients and Recipe of peanut chatani for fast:

Groundnut powder

Curd or Buttermilk

Sugar, Salt, Red Chili Powder

Mix all these and the world's easiest recipe is ready.

To read in Marathi - दाण्याच्या कुटाची चटणी 

Tags: Shengdana chatani, groundnut chatni, upwasachi chatni, upasachi chatani, chatni for fast danyachi chatani,  शेंगदाण्याची चटणी, उपवासाची चटणी, mungphali chatani for fast 

Suran Kebab,

Tags: Suranache padarth kabab recipe, yam, jimikand, elephant foot yam, suran recipes, suran vada, 

To read yam kabab recipe in marathi, click - Suran kabab in Marathi

Prep time - 25 min

Ingredients of Jimikand Kebab :

Elephant foot yam (Suran / Jimikand) - 250gm

Potato - 1 no

Split Bengal Gram (Split chickpeas / chana daal) - 1 Tbsp

Cinnamon (Dalchini) powder - half tsp

Cloves powder - half tsp

Ginger, Garlic, Green Chilies

Bread - 2 slices

Salt, Lemon juice, Oil

Yam Kabab Recipe :

• Steam yams, potato and split bengal gram. Remove all the excess water.
• Make paste of ginger, garli and green chilies.
• Mix the steamed items, the paste and salt and lemon juice. 
• Dip bread slices in water and add the damp slices to the mixture.
• Mix well. Make small flat balls and deep fry in oil.

For marathi - Suran Kebab

Tags: Suranache padarth kabab recipe, yam, jimikand, elephant foot yam, suran recipes, suran vada,

Quick Kofta Curry

Tags: simple kofta curry, quick kofta, zatpat kofta, instant kofta

Prep Time 25 min
Marathi version - kofta curry

Ingredients of Instant Kofta Curry :

For Kofta : 2 Onions, 2 Potatoes, Red chili powder, Salt, Asafoetida, Turmeric
For Curry : 1 Onion, 2 Tomatoes, Ginger-Garlic Paste, Garam Masala
Cumin-Coriander powder
Finely chopped coriander leaves

Kofta Curry Recipe :

• How to make simple Kofta -
  Shred onions and squeeze out its watery part.
  Boil and mash potatoes. Mix onion and potato.
  Add Red chili powder, Salt, Asafoetida, Turmeric, Cumin-Coriander powder, Coriander leaves.
  Make small sized balls of this mixture and deep fry.
  Kofta is ready.
• How to make Curry for Kofta -
  Make Puree of onion and Tomatoes.
  Heat oil in a wok and add ginger-garlic paste. Fry for a few seconds till the raw aroma goes away.
  Add the onion puree. Add asafoetida, turmeric, garam masala, and red chili powder.
  Fry for a minute and add tomato puree. Cook for 3-4 minutes till oil starts coming out from sides.
  Add a bowl of water. Add salt per taste and also the cumin-coriander powder.
• Always add kofta at the serving time. Add kofta to the curry and boil for a minute and then serve hot.

A tip is to add a pinch of sungar immediately after adding red chili powder into the tempering. This gives excellent red spicy look to the recipe.

Marathi recipe - kofta curry

Tags: simple kofta curry, quick kofta, zatpat kofta, instant kofta

Thalipeeth for Fast, Upwas thalipith, Vrat ki roti, recipe for fast

Tags: Thalipith, Thalipeeth for fast, upasache thalipith, upavasache thalipth recipe in marathi, 

Marathi version of the recipe is at - Upasache thalipith in marathi

Ingredients for thalipeeth for fast :

Bhajani for fast / flour for fast (upvas bhajni)

Peanut powder

Boiled potato

Cumin powder, Salt, Red chili powder

Coriander leaves (if ok)

Thalipeeth for fast (upwasache thalipith) Recipe :

• Take bhajni flour for fast in a mixing bowl.
• Boil and mash potato. Add to the flour.
• Add salt, red chili powder, cumin powder to the flour.
• Add water little by little and knead the dough.
• Take a small ball of the dough on a plastic sheet and tap it in circular fashion so as to make a evenly spread flat bread. 
• Grease a flat fry pan with ghee and put the thalipeeth on it.
• Cover with lid and cook for 2 minutes.
• Uncover, flip and roast from the other side as well.

This thalipeeth can be served hot with butter, curd or chutney for fast.

Marathi version of the recipe is at - Upasache thalipith in marathi

Tags: Thalipith, Thalipeeth for fast, upasache thalipith, upavasache thalipth recipe in marathi, 

Bhajani Thalipeeth, Thalipith, Multi-Grain Roti

Tags: bhajaniche thalipeeth, bhajniche thalipith recipe in marathi, multigrain flour, multi-grain roti, bhajni che dhapate

Thalipeeth

Thalipeeth is a kind of Indian flat bread or roti. It is made of multi-grain flour that makes it very rich in nutrition. 
Thalipith is usually eaten with fresh homemade butter or curd. Being highly nutritious, the multigrain roti is an ideal breakfast or a healthy snack.


To read in Marathi, click - bhajni thalipeeth 

Ingredients of Bhajani Thalipeeth :
Multi grain flour (Bhajani) - 2 bowls flour makes 3 medium sized thalipith
Red chili powder, Salt. Asafoetida, Turmeric
Cumin coriander powder, Ajwain
Onion or cabbage
Sesame seeds
Coriander leaves
Recipe of Multigrain Roti / Bhajniche thalipeeth :
Take multigrain flour in a large mixing bowl.

Onion Garlic Masala, Kanda Lasun Masala

Tags: onion garlic masala, kanda lasun masala, onion masala, kandyacha masala, homemade subji masala, vegetable spices, everyday masala, bhajicha masala, sabji masala sabzi

This is how to make regular sabji masala at home, popularly known as kanda lasun masala or onion garlic masala or everyday masala. Lasts longer when stored in fridge.
Click for marathi recipe - masala 

Ingredients of Homemade Sabji Masala :

Onion - 6 nos

Garlic heads - 2 big

All ingredients of Goda masala / Kala masala (Maharashtrian spice)

Dry Coconut Slices - half a coconut

Raw Tomato Subzi, Green Tomato Sabji

Tags: green tomato subji, raw tomato sabzi subji, hirvya tomatochi bhaji in marathi, kachchya tomatochi bhaji, हिरव्या कच्च्या टोमॅटोची भाजी

Prep time 25 min
Click to read in marathi - Green Tomato veg in Marathi

Ingredients of Raw Tomato Sabzi:

Green Tomato - 250gm

Onion - 1 no

Green chilies

Thick milk of coconut - optional but tastier

Coriander powder, Coriander leaves

Tempering

Green tomato vegetable recipe :

• Chop the raw tomatoes, make big pieces.
• Vertically slice onion. Vertically cut green chilies.

Stuffed Lady finger in Coconut Milk Gravy,

Tags: naralachya dudhatil bharli bhendi bhaji, stuffed lady finger in coconut milk recipe in marathi, okra subzi, bhindi ki sabzi, bhendichi bhaji, bhindi with gravy, bharwa bhindi

Prep time - 25 min

To read bharwa bhindi recipe in marathi - नारळाच्या दुधातील भरली भेंडी 

Ingredients of lady finger subji :

Lady finger vegetable - at least 20 nos

Coconut milk - thick and thin (click to know How)

Grated coconut, 

Maharashtrian spices Kala masala (Goda Masala)

Red chili powder, Salt, Tamarind

Sesame, poppy seeds, Coriander seeds - 1tsp each

Bharwa bhindi recipe :

• Chop lady finger to get around 3 inch long pieces. Give a vertical / longitudinal slit. 
• In a little oil, quickly fry grated coconut till pink. Grind it coarsely.

Lady finger vegetable with gravy, Bhindi ki sabzi

Tags: lady finger sabji with gravy, okra recipes, bhindi, bhendichi bhaji, bhindi ki subzi, bhindi with gravy, chinchgulachi bhendi, rasdar bhendi, chinchgulachi bhendi, okra with gravy recipe in marathi, भेंडी भाजी, सब्जी 

This recipe is also available in marathi.

रसदार भेंडी, चिंचगूळाची भेंडीची भाजी 

Ingredients for bhindi sabzi :

• Lady finger (okra / bhindi / bhendi) - 250gm
• Onion (Kanda / Pyaaj) - 1
• Tamarind (Imli / chinch)
• Jaggery (Gud / Gul)
• Mint leaves - optional

Methamba, Raw Mango Chatni, Kairi Koyada, Raw Mango Raita

Tags: कैरीचं रायतं, मेथांबा, कोयाडं, कैरीची चटणी, Methamba, kairi raita, koyada, raw mango chatani, kachcha aam ki chatani

Raw mango chutney

This is a mouthwatering recipe of raw mango. 

To read the recipe in marathi, click-

Methamba recipe in marathi

Ingredients of Methamba :

Raw mango - 4 

Jaggery - 3/4 bowl (depending upon the sourness of raw mangoes)

Coconut milk, How to extract milk from coconut

Tags: coconut milk, make milk of coconut, milk from coconut, naralache dudh kase kadhave, नारळाचे दुध  

The extract of grated white coconut is coconut milk. Here is how to get coconut milk.
To read in marathi, click below-

नारळाचे दूध, Coconut milk

• Grind the fresh, grated coconut in grinder.
• Press and strain the coconut to get the maximum white liquid.
  This would be the 'Thick Milk of Coconut' as it has no water. Spare it in a bowl.
• Re-grind the coconut and this time add a little amount of water in grinder.
• Again press and strain to get the maximum white liquid.
  This would be 'Semi-thick milk of coconut'. Spare it in another bowl.
• Repeat the process as many times as to get clear watery extract from the grated coconut.
  All these repetition will yield 'Thin milk of coconut'. Spare it differently.

This is how to make fresh homemade coconut milk. ☺

The thick coconut milk (1st extract) should not be boiled. It will curdle.

Thick milk contains soluble, suspended solids, so it makes excellent for making desserts and sauces. Because thin milk does not contain these soluble solids, it is mainly used in general cooking.

The semi-thick and thin milk of coconut (2nd & 3rd extracts) can be used in recipes and can be boiled. 

The remnant of the shredded coconut can be used in other recipes or in chatnis.

Marathi version is available at - नारळाचे दूध, Coconut milk

Tags: coconut milk, make milk of coconut, milk from coconut, naralache dudh kase kadhave, नारळाचे दुध  

Solkadhi

Tags: solkadi, solkadhi, kokum kadhi, amsul kadhi, kokam coconut milk kadi

Prep time 20-25 min

Kokum, scientifically known as Garcinia indica, is mostly found in western ghats esp in konkan. Kokam is a citrus fruit with lot of culinary, pharmaceutical and industrial use. Black kokum or Aamsul is often halved and dried product of kokum fruit with sticky and with curled edges. 

It gives a pinkish purple colour and sweet/sour taste to food.

Marathi version of the recipe is available at-

सोलकढी, Solkadhi in marathi

Ingredients of Solkadhi :

Kokum (Garcenia indica / Aamsul) - 10-12 

OR Kokam extract (kokam agal) - 1 Tbsp

Freshly scraped/grated coconut

Green chilies - 3 

Garlic - 2-3 cloves

Salt, Sugar, Curry leaves, Coriander leaves

Solkadhi recipe :

• Soak black kokam / amsul in water for atleast 2 hours. Later remove those without mashing.
• Scrap/Grate one whole coconut. We will need the milk of this white part.
  Click the link below to get coconut milk.
  How to extract coconut milk
• Chop green chilies, garlic, curry leaves and coriander leaves. Alternatively, a paste of these 4 can also be used.
• Add the extracted water of kokam or kokam agal to the coconut milk and add the paste too.

If readymade extract of kokam (kokam agal) is used, check the consistency of coconut milk and add a little water. Ensure not to spoil the original sweet taste of coconut milk while adding water.

There is no need of tempering in solkadhi. Adding garlic is again optional, as per choice. 

However, cumin powder, if needed, should be added at the last moment just before serving. It changes the colour of solkadhi.

Marathi version of the recipe is available at-

सोलकढी, Solkadhi in marathi

Tags: solkadi, solkadhi, kokum kadhi, amsul kadhi, kokam coconut milk kadi

Udid Dangar, Dry chutney of Urad, Black gram chatni

Tags: Udid dangar, Udadache dangar, Split skinned black gram chatani,udadachi chatani, उडदाचे डांगर

This is a dry chutney of deskinned split black grams aka dhuli urad dal; popularly known as Udid dangar or udadache dangar or urad dangar.

Being dry, dangar can be stored for a long time and can be used to prepare chuney instantly.

This recipe is also available in marathi at below link:

उडदाचे डांगर, Udid dangar chatani in marathi, Urad dal recipe

Ingredients of Udid dangar :

Dehusked split black gram (dhuli urad daal / udid daal) - 1/2 bowl

Split chickpeas / Split bengal gram (Chana daal) - 1/2 bowl

Coriander seeds (Dhania / Dhane)

Cumin

Red chili powder, Salt, Asafoetida, Turmeric

Curd / Buttermilk

Tempering, Green coriander leaves

How to make Urad chatani :

• Dry roast both the pulses - black gram and bengal gram - separately on medium flame.
• Chana daal (split chickpeas) tak a little longer to get properly roasted. However urad daal is quick to burn, So continuous stirring is very necessary.
• Dry roast cumin and coriander seeds.
• Mix all the roasted ingredients and put in grinder. 
• Add Red chili powder, Salt, Asafoetida, Turmeric to it, as per taste.
• Grind to coarse powder.

The dry chatani of urad / udadache dangar is ready. This powder can be stored for a long time. Always prefer a transparent glass container for storage.

Within no time udid chatani can be prepared like this ↴

• Take the dry powder in a bowl. 
• No need to add salt chili hing turmeric is added already, otherwise do so.
• Add curd or buttermilk just enough to make a thin paste. Mix well.
• Sprinkle little red chili powder over the paste and DO NOT MIX.
• Prepared tempering (Fodani / Tadka) of Oil + Mustard + Cumin + Asafoetida and pour it over the sprinkled chili powder.
• Mix well, add finely chopped coriander leaves.

Udid dangar - Urad chatani - Black gram chutney is ready. Fast, Tasty and nutritious.

While making bhajani for thalipeeth - multigrain flour, the urad chatni can also be made same time. Click the link. 

Urad daal chatni

To read this in marathi click below-

उडदाचे डांगर, Udid dangar chatani in marathi, Urad dal recipe

Tags: Udid dangar, Udadache dangar, Split skinned black gram chatani,udadachi chatani, urad chutney, उडदाचे डांगर

Multigrain flour, Thalipeeth Bhajani

Tags: Multigrain flour, thalipith, Thalipeeth bhajani, thalipeethachi bhajani, thalipitha chi bhajni

Thalipeeth is an ideal healthy breakfast. It is Gluten free and the complete package of nutrition.
 Multi-grain flour should ideally be kept handy in the kitchen. Thalipeeth, meaning a flat-bread, and fried vada-kebab can be made from this flour. The thalipith flour or the multi grain flour can also be used while cooking dry vegetables.

To read the recipe of Bhajani Multigrain flour in marathi, click below-

Thalipeeth bhajani in marathi / Multi grain flour in  marathi

Ingredients of multi-grain flour :

Rice (Tandul/chawala) - 3-4 bowls

Sorghum (Jowar / jwari) - 2-3 bowls

Pearl millet (Bajra / Bajri) - 1 bowl

Green gram beans whole (Moong whole, green) - 1 bowl

Brown chickpeas (Chana) - 1/2 bowl

Split bengal gram / chickpeas split - 1/2 bowl

Wheat (Gehu / Gahu) - 1/4 bowl

Black Gram Lentils, Split and skinned (Urad Dal) - 1/2 bowl

Coriander seeds (Dhania) - 1 bowl

Cumin (Jeera) - 1/2 bowl

Carom seeds (Ajwain / Ova) - 1/2 bowl

How to make multigrain flour :

• Always roast in small quantities at a time, instead of entire quantity. This ensures even roasting and saves over-burning. Medium flame is preferable.
• Soak Rice in water for an hour and dry it.
• Dry roast the dried rice in a wok. It is advisable to roast in smaller quantities (than whole at a time) for even roasting. Initially rice sticks to the ladle. Keep on stirring.
• Dry roast Sorghum (Jowar) in small quantities. Cover with lid for a few seconds and it will start popping out. Uncover and stir till all pop out. 
• Similarly, pop the millets.
• Dry roast green grams (Mung), Chickpeas (Chana), Split bengal gram (Chana daal) on low medium flame separately. Here is a quick test to check perfect roasting - Take a pea out and press it. Perfectly roasted one gets powdered.
• Similarly dry roast wheat, black grams, coriander seeds, cumin separately. 
• Mix all the roasted items, add ajwain and grind together.
• Multi-grain flour is ready.

The multi grain flour (Thalipith bhajani) can be used for making Thalipeeth (Multigrain Roti), Bhajaniche Vade, and also in dry vegetables. 

Udid Dangar and Metkut are the two dry chatani items that can be prepared along with this bhajani. Check out their recipes on the links.

To read the recipe of Bhajani Multigrain flour in marathi, click below-

Thalipeeth bhajani in marathi / Multi grain flour in  marathi

Tags: Multigrain flour, thalipith, Thalipeeth bhajani, thalipeethachi bhajani, thalipitha chi bhajni

Upwaas Bhajani, Bhajani for Fast

Tags: Bhajni for fast, upwaas bhajani, upasachi bhajani

This recipe is available in Marathi at उपवासाची भाजणी मराठीत 

Ingredients of Bhajani for fast :

Amaranth (Rajgira) - 1 bowl
Sago (Sabudana) - 1 bowl
Vari / Samo / Bhagar - 1 bowl
Flour of water chestnut (Singada flour) - 3 Tbsp
Cumin 

How to make upvasachi bhajni :

Method 1 - Grind all the ingredients.

Method 2 - Dry roast Amaranth (Rajgira) till it  pops up. Then grind all ingredients.

Add cumin while grinding. That gives uniform flavor to the bhajani flour.
This recipe is available in Marathi at उपवासाची भाजणी मराठीत 

Tags: Bhajni for fast, upwaas bhajani, upasachi bhajani, उपवासाची भाजणी

Metkut

Tags: metkut, metakut, metkoot, dalinchi chatani, healthy indian breakfast

To read in marathi, check metkut recipe in marathi.

Metkut

It is an excellent appetizer. Freshly steamed rice, a pinch of salt and a spoonful of ghee with metkoot at breakfast is not only appetizing but also builds immunity level.  

Ingredients of metkoot :

Split chickpeas (Chana dal) - 1 bowl

Split black gram lentils, dehusked (Urad dal) - 1/2 bowl

Rice (Chawal / Tandul) - 1/2 bowl

Wheat (Gehu /Gahu) - 2 tbsp

Fenugreek seeds (Methi dane) - 10

Cumin coriander powder

Black pepper

Salt, Red chili powder, Asafoetida, Turmeric

Recipe of Metkut :

• Dry roast each of the ingredients. Keep on stirring so it won't get burnt. The light brown colour is just enough.
• Grind all to powder. 
• Add cumin coriander powder, black pepper, salt, red chili powder, asafoetida, turmeric while grinding.
• Turmeric gives nice yellow colour.

This is a storable recipe as a dry chutney. Adding little curd tastes even better. 

Metkoot can be added to chivda or pohe.

I have written a recipe about Thalipeeth bhajani. Metkut and another dry chutney Udid Dangar can be prepared simultaneously while making thalipith bhajni. 

Steamed rice, creamy curd and metkut makes a delicious quick dish. 

This recipe is available in marathi at metkut recipe in marathi.

Tags : metkoot, how to make metkut at home, dry metkut in english

Goda Masala, Kala Masala, Maharashtrian Spices recipe

Tags: goda masala, kala masala, maharashtrian masala, indian spices, how to make masala at home

It is the key factor in most of the maharashtrian cuisines. A subtle sweet flavor of goda masala and a perfect blend of aromatic spices make each dish very unique.

Check more maharashtrian spices recipes at Masala and Spices.

Marathi version of this recipe is also available at Goda Masala

Ingredients of Goda masala :

Sesame seeds (Til) - half bowl
Dried coconut - desiccated - half bowl
Coriander seeds (Dhane, dhania)- 3 bowls
Cumin (Jira, Jeera)- half bowl
Black cumin (Shahajire)- 1 Tbsp
Black stone flower (Dagadphool) - 3 Tbsp
Cinnamon (Dalchini) - 5-6 sticks
Cloves (Lavang, Laung) - Tbsp
Black Cardamom (Masala Velchi, Kali elaichi) - 4 pieces
Black pepper (Kali miri) - 2 spoons
Fenugreek seeds (Meth- dane) - 1 spoon
Bay leaf (Tamalpatra, Tejpatta) - 6 leaves
Asafoetida 
Salt, Oil, Turmeric, Red chili powder (I prefer it over dried red chilis)

Recipe of Kala masala :

• Dry roast sesame seeds. Dry roast desiccated dry coconut. Roast separately. 
• In a little oil, saute each of the remaining ingredients separately.
• Saute coriander seeds at last.
• Ensure nothing is over burned. That may spoil the aroma.
• Move on to the grinder. Grinding everything together is a bad idea and it spoils the taste.
• Grind cumin seeds at first, followed by others. Powder Separately. 
• For tempering, take oil, add mustard seeds, asafoetida, turmeric. Take off the heat and then add red chili powder.
• Mix the tempering all all the powders and with a little help of mixer, mix everything well. 
• Little bit of salt increases its shelf life.
• Always use air tight glass container to maintain the aroma.

Also Read - 

Other maharasthrian spices

To read this in marathi, click below -

Recipe of Goda masala in marathi

Tags: goda masala, kala masala, maharashtrian masala, indian spices, how to make masala at home

Panchamrut Sweet and Sour Chutney

Tags: Panchamrut Panchamrit Sweet sour chatani maharashtrian recipe, tamarind chatni

Panchamrut Ingredients:

Tamarind pulp - 1 bowl - 3/4th bowl
Green chilies - 3-4
Dry coconut - thin slices 

Jaggery - 3/4th bowl
Green chilies - 3-4
Dry coconut - thin slices 

Goda masala (Maharashtrian Kala Masala) - 2 Tbsp
Peanuts

Roasted peanut powder - 3 Tbsp

Roasted sesame powder - 3 Tbsp
Oil, Mustard, Asafoetida, Turmeric for temp

Panchamrut Recipe:

• At first we will have to prepare the tamarind pulp. It shouldn't be too watery. We would need a cupful of pulp.
• Grate jaggery, almost equal quantity as that of tamarind.
• Slice out the dry coconut.
• Dry roast sesame and peanuts separately.
• Make coarse powder of roasted peanuts and roasted sesame. - 3 Tbsp each.
• Peanuts are optional as we would be using its powder, yet it adds to the taste. I would suggest to soak a few peanuts in water for half an hour.
• In a pan, heat oil for tempering. Add mustard, cumin, asafoetida and little turmeric.
• Add chopped green chilies, soaked peanuts, coconut slices. 
• Fry for a few seconds and put peanut & sesame powders. 
• Fry again for half a minute and add the tamarind pulp, jaggery and salt per taste.
• Keep on stirring to mix all ingredients very well.
• Add some water and cook for a while. Then add 2 tablespoons of Maharashtrian Goda Masala. Cook again with stirring.
• The mixture will get thickened gradually. 

When the desired thickness is reached, take the ready panchamrut off the heat.

Sweet sour tangy panchamrut chatney is ready.

It can be stored in fridge for almost a week.

Tags: Panchamrut Panchamrit Sweet sour chatani maharashtrian recipe, tamarind chatni