Tasty Life! AnyBodyCanDine! Easy Quick Recipes!

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.

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.