Ambat Bhaji(Molai Kheere)

Do you all remember the cartoon "POPEYE"? Do you recall how our mothers use to blackmail us all into having our greens so that we can get "IRON" strength just like "POPEYE"?

Well, take a look at this version(Tanjore Marathi version) of the "POPEYE" recipe-Ambat Bhaji !

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.

AMBAT BHAJI

Ingredients:

1. Tur dal- 1/3 cup
2. Tamrind- medium lime sized
3. Methi seeds-1/4 tsp
4. Mustard seeds-1/2 tsp
5. Red chilli- 2 long 
6. Green chilli- 2 slit in half
7. Asafoetida- 1/8 tsp
8. Rice flour- 1/2 tbsp
9. Molai Kheere(Amaranth leaves/Pigweed)- 2 cups finely chopped(stem can be used)
10. Salt as per taste

Method:

• In a pressure cooker, cook the dal with haldi. Smash and keep aside.
• Soak the tamrind in water and take out the pulp.
• Heat oil in a pan and add methi seeds, mustard seeds, red chillis and asafoetida. After the mustard seeds splutter add the green chillis and saute on low flame.
• Add the greens(amaranth leaves/pigweed) and saute till it mixes with the seasoning. Keep aside and let it rest for 5 minutes.
• Now add the tamrind water along with salt to the greens & seasoning mixture and cook till the raw smell of the tamrind fades away.
• Add the cooked dal to the mixture and let it come to a boil.
• Now add the rice flour(previously dissolved in water), mix well and let it come to a boil.

The Ambat Bhaji is ready!!! Lets eat it and get some "IRON" strength !!!!

Gola(Unda) Sambhar

I am back again with another scrumptious recipe....!!!

Though slightly tricky to make, the unda sambhar is an instant favorite.

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.

GOLA(UNDA) SAMBHAR

(medium spicy)

Ingredients:

1. Tur dal- 1 cup
2. Red chilli- 8 long
3. Green Chilli- 4 long
4. Asafoetida(Hing)-1/4 tsp
5. Coconut grated-1/3 cup
6. Rice flour- 1 tsp
7. Tamrind- big lime sized
8. Jaggery-1/2 tbsp
9. Mustard seeds-1/4 tsp
10. Curry leaves-1 stem
11. Turmeric Powder
12. Salt as per taste

Method:

• Soak the tamrind in water and take out the pulp. The tamrind water should be thin in consistency.
• Soak the tur dal in water for a minimum of 1 hour or more.
• Drain the tur dal and add the red chillies, green chillies, hing, grated coconut and salt. Grind these in a coarse and tight consistency.
• Add rice powder directly to this ground batter and mix evenly. Divide this batter in 80: 20 ratio. 
• Take the larger potion of the batter and mould it into small balls(gola or unda). Ensure that these balls are NOT pressed tightly.
• Then take a pressure cooker tray and grease it with oil. Place the prepared golas in it and pressure cook for 3 whistles. Keep aside.
• Add salt & haldi to tamrind water and let it cook for approximately 15 minutes.
• Add jaggery to the tamrind water and cook till jaggery dissolves.
• Add the golas or undas to the tamrind water and boil till the tamrind water seeps in. (Ensure that the golas are covered by the tamrind water. )
• Now add the remaining batter(gola batter) in tamrind water and mix evenly being careful not to break the undas or golas.
• On a low  flame continue to cook for 10 minutes or till you can smell the flavours. The gravy should only be slightly semi solid in consistency.
• In a separate pan heat oil and add curry leaves and mustard seeds and remove when the mustard splutters. Add this to the sambhar.
• Add this to the sambhar.

Gola(Unda) Sambhar is ready!!!

• It is important to follow the rice flour measurements as more of it can harden the golas and less of it can lead to it melting and being mixed in the sambhar.

Side Dish- To be eaten with papad

Eating Procedure-Add the unda sambhar to hot rice with ghee for best taste.

Methkut

Hi All.....today I bring to you the most popular & demanded recipe....The Methkut!!!

The methkut is a simple to make recipe and yet easily relished.

It is also a handy recipe when you are either busy or in a hurry or simply lazy( I am sure everyone has one of those days😉)

Anddddd the best part is you can also store it for quiet some time which means you can plan your lazy days in advance.😉

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.

METHKUT RECIPE

Ingredients:

• Tur dal-1/8 cup
• Urad dal-1/8 cup
• Moong dal-1/8 cup
• Chana dal-1/8 cup
• Dry ginger-1 piece
• Haldi whole(stick not powder)- 1 piece
• Methi seeds-1/2 tsp

Method:

1. Grind the haldi stick and dry ginger 2-3 times using a pestle & mortar(tenchun).
2. Dry fry all the ingredients on low flame till golden brown. The ginger should smoke slightly at this point.
3. Remove the ingredients from the stove and let it cool to room temperature. 
4. Grind it to a fine powder using mixer.

The Methkut is ready for you to savour!!!

• Add salt when you add the methkut to the rice and not while making the recipe.
• Add methkut powder to hot rice and use sesame oil to mix it for the best taste.