A Chef's Melody

Sol kadhi is paired with a non veg meal in maharshtra and Goa especially when the meal comprises of fish.Sol kadhi is drank at the end of meal to aid digestion. Ingredients 1 coconut grated 7-8 sol/kokum 8 cloves garlic 4-5 black peppers 1 tsp salt 2 Tbsp cilantro,finely chopped Here's what you need to do Boil 2 cups of water.Add the kokum to it and set aside for 1 hour. Grind coconut,black peppers,garlic with water and extract milk from it.Strain. Fish the kokums out of the water and add the coconut milk to il. Add salt and cilantro. Tip: If you have access to canned coconut milk the recipe goes as below. Boil 2 cups of water.Add the kokum to it and set aside for 1 hour.Fish the kokum out add canned coconut milk to it.Heat a saucepan,add a tsp ghee.When hot add jeera 1 tbsp minced garlic and a tsp chopped green chillis.Add this tempering to the kokum coconut milk mixture.Add salt and cilantro.

Holi a festival of colors and fun is celebrated in almost every home in India.In a maharashtrian home it is celebrated with a sweet called puranpoli.Puranpoli has a stuffing made up of lentil and jaggery.This yummy sweet can be served with clarified butter/ flavoured milk or with a spicy curry called katachi aamti. Ingredients For dough 3/4 cup whole wheat flour 1/4 cup maida pinch of salt warm water 4-5 tbsp oil For stuffing 1 cup chana dal washed and soaked for 4-5 hrs 1 cup jaggery 1/2 tsp cardamon powder 1/4 tsp nutmeg powder Method Using all the ingredients for the dough make a soft non-sticky dough, cover with a wet kitchen towel and keep aside for 30 mins. Pressure cook the chana dal with 1 cup of water for 2 whistles.Drain the water from the dal.Set the water aside.  Pulse the dal for few secs in the blender. In a pan,add the dal and jaggery and cook on low heat until it becomes a thick mixture. Keep stirring to avoid it from sticking to the bottom...

A cold breezy day and a bowl of hot tomato saar makes the perfect combo. Tomato saar is somewhat similar to tomato soup in texture but taste-wise saar has no competitor.Saar can be served as a soup or as a side dish.This perfect blend of sourness and sweetness can win any ones heart. Ingredients 3 large ripe tomatoes 1/2 cup homemade thick coconut milk (recipe here ) 2"cinnamon stick,broken 8-9 curry leaves 4 garlic cloves finely chopped 1 tsp cumin seeds 1 tsp chili powder 1/4 tsp turmeric powder 1 tbsp sugar 1/2 cup water salt as per taste. 3 tbsp finely chopped cilantro 1 tbsp ghee Method Pressure cook the tomatoes for 2 whistles.Let them cool, remove their skin and puree them. Heat ghee in a heavy bottom pan.Add cumin seeds, curry leaves ,cinnamon stick and garlic.Fry for a min. Now add chili powder,turmeric,salt,sugar,and the puree. Cover and cook on low flame for 5-6 mins. Add the coconut milk and cook uncovered until the saar reaches the des...

Different versions of Toor dal , Moong dal ,Channa dal , urad dal and Masoor dal are cooked in almost all Indian families.South Indians use dals for their sambhar , medu wadas , idlis and dosai .Even other Indian families have dal in one form or the other in their daily diet. Toor dal is popular among all the dals specially with all rice lovers. The best method to cook the toor dal is with the pressure cooker.The dal cooks well if it is soaked in water atleast for half an hour. Pair this dal with steaming hot rice and lime/mango pickle and this becomes the best and the easiest comfort food. Ingredients 1/2 cup toor dal 3-4 Curry leaves 1 tsp mustard seeds pinch of hing ( asafoetida ) 1tbsp ginger garlic paste 1/2 medium onion finely chopped or 1 shallot 1 dry red chilli 1-2 green chilli 1 tsp tumeric 1 small tomato finely chopped 2 tbsp cilantro 1 tbsp lemon juice 1 Tbsp oil+1 tsp salt Method Wash and soak the d...