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Kannada

Kannada

Padavalkayi Masala

  • Duration: 20 minutes
  • Serves: 4 people

Authenticity Slice

If your family loves coconut flavour, you can use its oil as it will give a more intense flavour that pairs wonderfully with the subtle taste of snake gourd.

Trivia Tadka

This vegetable is known by various names, such as Padavalkayi in Kannada, Padval in Maharashtra and Podalangai in Tamil. According to legends, snake gourd increases one's knowledge.

Ingredients

  • Snake gourd (padval), chopped into roundels (2 cups)
  • Garlic (lehsun), chopped (4 cloves)
  • Ginger (adrak), chopped (1/2 inch piece)
  • MTR Haldi/Turmeric Powder ( 1/2 tsp)
  • MTR Sambar Powder (1 tsp)
  • Oil (2 tsp)
  • Mustard seeds (sarson) (1 tsp)
  • Water (2 cups)
  • Salt (to taste)

For the Masala

  • Coconut (nariyal), grated (1/4 cup)
  • Groundnut (moonfali), roasted (1/2 cup)
  • MTR Lal Mirch/Red Chilli Powder (2 tsp)
  • Cumin seeds (jeera) (1 tsp)

Method

  • Grind all masala ingredients to a fine paste using little water. Set aside.
  • Heat oil in a pan, add mustard seeds, ginger, garlic and onions. Allow the mustard seeds to sputter and garlic to lightly brown.
  • Add the snake gourd pieces, MTR Haldi/Turmeric Powder, MTR Sambar Powder, salt and cook until the gourd has softened.
  • Mix in the ground masala and water to make a gravy.
  • Cook until the raw smell of groundnut disappears and the gravy thickens to desired consistency.
  • Padavalkayi masala is now ready and can be paired with steamed rice or jowar roti.

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Pav Bhaji Pulao, Pithla and Peanut Thecha

Pav Bhaji Pulao, Pithla and Peanut Thecha

There’s nothing like a filling meal with a healthy dessert for dinner. This combo comes packed with a lot of Vitamins and at the same time is not heavy on the stomach. The palak offsets the heaviness of the rajma and when savoured with paneer bhurji, the vitamin count doubles alongside the iron content. And nothing like a cool lassi to wash down the dinner in a sweet way.

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Pav Bhaji Pulao (Tawa Pualo)
  • Duration:20 minutes
  • Serves:2-4 people

Authenticity Slice

Maharashtrian

Don’t mix the rice and spices too vigorously, as it will turn into a mushy mess.

Ingredients

  • Pre-cooked rice (1 cup)
  • Green peas (mattar) (1/2 cup)
  • Carrot (gajar), chopped (1/2 cup)
  • Cumin seeds (jeera) (1 tsp)
  • Ginger paste (adrak) (1/2 tsp)
  • Garlic paste (lasoon) (1/2 tsp)
  • Green chillies, finely chopped (2-3)
  • Onion, finely chopped (1)
  • Tomatoes, finely chopped (1)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1 tsp)
  • MTR Pav Bhaji Masala (3 tsp)
  • Oil (1 tbsp)
  • Butter (2 tbsp)
  • Green capsicum (hari Shimla mirch), chopped (1/2 tsp)
  • Lemon juice (1 tsp)
  • Salt (To taste)

Method

  • Steam the gajar and mattar in a steamer or in the microwave along with some salt.
  • Then, heat some oil and butter in a pan. As soon as it heats up, add the jeera and let it splutter. 
  • Next, add the adrak and lasoon paste and green chillies and sauté for 1 minute.
  • Now, add chopped onions and salt. Cook till it turns brown.
  • Then, add the hari Shimla mirch and tomatoes. Mix well and add 1/2 cup of water and cook till the tomatoes turn pulpy.
  • Add the MTR Haldi/Tumeric Powder, the MTR Lal/Mirch Red Chilli Powder and the MTR Pav Bhaji Masala and saute.
  • Cook till the oil starts separating from the tomatoes.
  • Then, add the steamed gajar and matter, and cook for 2 minutes.
  • Add the cooked rice next, and mix everything delicately without breaking the grains.
  • Sauté for 2 minutes so that the rice gets heated thoroughly.
  • Finally, squeeze some lemon juice, mix and serve piping hot.

Pithla
  • Duration:20 minutes
  • Serves:2-4 people

Authenticity Slice

Maharashtrian

Mix the besan batter well and make sure there are no lumps in it.

Ingredients

  • Chickpea flour (besan) (1/2 cup)
  • Onion, finely chopped (1)
  • Garlic (lasoon) (3 cloves)
  • Green chillies (2-3)
  • Curry leaves (kadipatta) (8-10)
  • MTR Haldi Turmeric Powder (1/2 tsp)
  • Mustard seeds (sarson) (Mustard seeds (sarson) )
  • Cumin seeds (jeera) (1/2 tsp)
  • Asafoetida (hing) (a pinch)
  • Coriander leaves (haradhania), chopped (for garnishing)
  • Oil (1 tbsp)
  • Salt (To taste)

Method

  • Grind the green chillies and lasoon into a coarse paste and keep aside.
  • Take the besan in a bowl and add 1and 1/2 cup of water. Mix well till all the lumps are gone.
  • Now, heat some oil in a pan. Add the sarson, jeera, hing and kadipatta.
  • As they crackle, add the green chilli-lasoon paste and sauté till the raw smell of the lasoon disappears.
  • Next, add the finely chopped onion and sauté till it becomes soft.
  • Add the MTR Haldi Turmeric Powder and salt. Stir and pour the besan batter into it.
  • Mix well so that no lumps remain. When the mixture turns thick, reduce the heat.
  • Cover the pan and let it cook for 3to 4 minutes. 
  • Add a little water and adjust the consistency as per your requirement. Cook for 1 minute more and switch off the stove.
  • Sprinkle some hara dhania and serve hot with sorghum roti or plain rice.

Shengdanayacha Thecha (Peanut Chutney)
  • Duration:10 minutes
  • Serves:2-4 people

Authenticity Slice

Maharashtrian

Stir regularly while sautéing peanuts or they will get burned easily.

Ingredients

  • Raw peanuts (shengdana) (1/2 cup)
  • Green chillies, chopped (2-4)
  • Garlic (lasoon), chopped (2-4)
  • Oil (1 tsp)

Method

  • Heat the oil in a small pan. Add lasoon and green chillies and sauté for 10 to 15 seconds.
  • Add the shengdana and sauté till they turn crisp.
  • Keep on stirring to avoid burning them. They should just turn brown evenly. Crush this mixture into a coarse powder with a pestle and mortar.
  • Serve it as a condiment or with jowar roti or bajra bhakris.

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In the node detail page
Peanut Thecha/Shengdanyacha Thecha
Maharashtrian

Maharashtrian

Shengdanayacha Thecha (Peanut Chutney)

  • Duration: 10 minutes
  • Serves: 2-4 people

Authenticity Slice

Stir regularly while sautéing peanuts or they will get burned easily.

Trivia Tadka

Shengdanayacha Thecha is a coarsely pounded chutney-like mixture made with peanuts, lasoon and green chillies. Thecha is a condiment to spice up any meal, but is not too hot and goes well with any meal.  

Ingredients

  • Raw peanuts (shengdana) (1/2 cup)
  • Green chillies, chopped (2-4)
  • Garlic (lasoon), chopped (2-4)
  • Oil (1 tsp)

Method

  • Heat the oil in a small pan. Add lasoon and green chillies and sauté for 10 to 15 seconds.
  • Add the shengdana and sauté till they turn crisp.
  • Keep on stirring to avoid burning them. They should just turn brown evenly. Crush this mixture into a coarse powder with a pestle and mortar.
  • Serve it as a condiment or with jowar roti or bajra bhakris.

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MEAL

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In the node detail page
Masala Peanuts
Gujarati

Gujarati

Masala Peanuts

  • Duration: 15 minutes
  • Serves: 2 to 4 people

Authenticity Slice

Make sure not to burn the peanuts.

Trivia Tadka

When it comes to snack-time favourites, Masala Peanuts pretty much tops the list, especially with the kids. This fuss-free dish is not only easy to prepare but also a nutritious one. Peanuts are a good source of protein, minerals, antioxidants and vitamins, making this dish a delicious yet healthy choice. 

Ingredients

  • Roasted peanuts (mungphali) (1 cup)
  • Coriander leaves (hara dhania), chopped (1 tbsp)
  • Green chillies, finely chopped (1)
  • Label (For seasoning)
  • Oil (1 tsp)
  • MTR Haldi/Turmeric Powder (½ tsp)
  • MTR Lal Mirch/Red Chilli Powder (1 tsp)
  • MTR Garam Masala (1 tsp)
  • Cumin-Coriander Powder (jeera and dhania) (1 tsp)
  • Sugar (powder) (1 tsp)
  • Lemon juice (1 tsp)
  • Salt (to taste )

Method

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Vaangi Bhath
Kannada

Kannada

Brinjal Rice (Vaangi Bhath)

  • Duration: 30 minutes
  • Serves: 4 to 6 people

Authenticity Slice

Authentic Vaangi Bhath is made using fresh and tender long-green brinjals (also called Mysore brinjals) only, as the purple brinjal variety is not sweet enough for this dish. To enhance the taste further, you can sauté the brinjals in vegetable oil. The imli (tamarind) in the recipe can sometimes be replaced with lemon juice to create a taste distinct from the original recipe.

Trivia Tadka

The word ‘vaangi’ means ‘brinjal’ in Kannada, so ‘Vaangi Bhath’ literally translates to ‘Brinjal Rice’. A signature dish of Karnataka, this delicious and spicy concoction is specially prepared to mark festivals such as the Vara Maha Lakshmi Vrata and Diwali. Vaangi Bhath is prepared by mixing rice and brinjals in a homemade spice powder, and then cooked in tamarind (imli) sauce. For a long while, the recipe of the main ingredient—the Vaangi Bhath powder—had remained a well-guarded family secret, one that was passed on to the next generation like a sacred heirloom. The dish ultimately became so popular that MTR Foods came up with a ready-to-use Vangi Bhath Powder Mix, which has today found takers all over the country.

Ingredients

  • Rice (2 cups)
  • Long green brinjals (baingan), slit vertically and cut into 4 pieces each (5)
  • Roasted peanuts (moongfali) (2 tbsp)
  • Tamarind (imli), thick extract (1 tbsp)
  • Jaggery (gud) (1 tbsp)
  • Oil (2 tbsp)
  • Mustard seeds (rai), small reddish (1 tbsp)
  • Split black gram (dhuli urad dal) ( 1 tsp)
  • Curry leaves (kadipatta) (5 to 6)
  • Dry red chillies (sabut lal mirch) (2 to 3)
  • Green chillies (hari mirch), slit (2)
  • Asafoetida (hing) (a pinch)
  • MTR Vangi Bhath Powder (4 tbsp)
  • MTR Haldi Turmeric Powder (1 tsp)
  • Salt (to taste)

Method

  • Wash the rice thoroughly and then cook it in a deep vessel in 4-inch-high water till well-done. (Spoon out a few grains and press them between your fingers to check if they are fully cooked; make sure that their core isn’t hard.)
  • Drain out the starch, transfer the rice onto a big thali and spread it out evenly. Allow it to cool.
  • Once the rice has cooled, gently mix in 1 tbsp of oil, taking care that the rice grains remain unbroken.
  • Next, heat oil in a pan on a high flame till it starts to give off smoke. Add the rai and as it begins to splutter, add the chana dal, urad dal, broken sabut lal mirch, hing and kadipatta. Sauté till the lentils turn golden brown in colour.
  • Add in the brinjals and the green chillies and stir-fry for 5 minutes, or till the vegetables are well-coated with the oil and the lentils.
  • Add the imli, gud, MTR Vangi Bhath Powder and MTR Haldi/Turmeric Powder and mix well. Stir in the salt.
  • Cover the pan and keep cooking on a medium flame for 6 to 8 minutes. Stir intermittently.
  • Check to see if the brinjals have softened.
  • Add in the cooked rice and the roasted peanuts and mix well. Cook for 2 more minutes.
  • Transfer the Vaangi Bhath to a dish and serve hot with raita and pappadams.

 

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In the node detail page
Palli Pachadi
Telugu

Telugu

Groundnut Chutney (Palli Pachadi)

  • Duration: 10 minutes
  • Serves: 6 people

Authenticity Slice

The authentic Palli Pachadi was never ground to a fine paste, since its natural coarse texture has its own unique flavour. It also helps stop the oil from seeping out of the groundnuts.

Trivia Tadka

About 200 years ago, a virulent pest attack had left Andhra Pradesh grappling with a severe coconut shortage. It was in this period that Palli Pachadi was discovered to be a suitable replacement to accompany Rice, Dosas and Idlis. Groundnuts were grown abundantly in this region and were being generally used as an ingredient for tempering dishes like Imli Rice and Upma. For long considered a poor cousin of Coconut Chutney, this dish has soared in popularity over the years and found a respectable place in the long list of legendary Andhra 'Pachadis' (chutneys).

Ingredients

  • Groundnuts(Moongfali), shells removed (½ cup)
  • Onion (medium sized), sliced (1)
  • Garlic(Lahsun) pods (4)
  • Dry red chillies(Sabut lal mirch) (2-3)
  • Tamarind(Imli) pulp (1 tsp)
  • Salt (to taste)
  • Refined oil (2 tsp)

For the tadka

  • Oil (1 tbsp)
  • Mustard leaves (Sarson) (½ tsp)
  • Curry Leaves (Kadipatta) (5)

Method

  • Dry roast the moongfalis in a kadai till they turn deep red. Take them off the flame and let them cool. 
  • Peel the skins off the moongfalis by rolling them between your palms. Keep aside.
  • In a pan, heat 1 teaspoon of oil on a high flame and then add the sabut lal mirch. Sauté for a few seconds before removing from the flame and keeping aside to cool.
  • In another pan, heat 1 teaspoon of oil on a high flame and add the sliced onions and garlic pods. Fry till the onions start to turn pink. Remove from the flame and let the mixture cool.
  • In a mixer-grinder, toss in the roasted moongfalis along with the fried onion-garlic mixture, lal mirch, imli pulp, and salt.
  • Grind till the mixture thickens but remains coarse. To get the right consistency, sprinkle a little water if needed.
  • Transfer this paste to a bowl and keep aside. 
  • For the tadka, heat oil in a pan till it starts to give off smoke. Toss in the sarson and as they start to splutter, add the kadipatta and sauté for a couple of seconds. 
  • Turn off the flame and immediately pour the tadka over the groundnut mixture.
  • Vigorously mix the concoction and then cover the bowl for a few minutes to allow the flavours to seep in.
  • Serve it with steamed Rice, Idlis, or Dosas.

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