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Khamang Kakdi
Maharashtrian

Maharashtrian

Kakdichi Koshimbir (Cucumber Salad)

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

Authenticity Slice

For optimum taste, use the fresh and crispiest of cucumbers you can find.

Trivia Tadka

Kakdi Chi Koshimbir which in Marathi means, salad made from cucumber.This light and fresh recipe is ideal for a hot summer’s day because of the cooling properties of the cucumber. You can either have it as an appetiser before the meal or as a healthy snack-time option. 

Ingredients

  • Cucumber (kakdi), chopped (2-3)
  • Peanuts (shengdana), roasted (8-10)
  • Peanuts (shengdana), roasted (1/2 cup)
  • Green chillies, chopped (1-2)
  • Lemon juice (2 tsp)
  • Coriander leaves (haradhania), chopped (1 tbsp)
  • Salt (To taste)

For Tempering

  • Oil (1 tbsp)
  • Mustard seeds (sarson) (1/2 tsp)
  • Curry leaves (kadipatta) (5-7)

Method

  • Peel the kakdi and chop them finely. Keep aside for 10 minutes.
  • Now squeeze the water from them and put them in a bowl.
  • Crush the roasted shengdana with a pestle and mortar.Mix them with coconut, lemon juice, chopped green chillies and hara dhania.
  • Add this mix to the cucumber.
  • In a pan, heat the oil and fry the sarson in it till it pops. Then, add the kadipatta and fry for a few seconds.
  • Pour this tempering over the cucumber.
  • Toss well. Add some sugar and salt just before serving.
  • Mix well and serve.

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Tehri, Hara Dhania Chutney and Pyaz-Kheera Raita

Tehri, Hara Dhania Chutney and Pyaz-Kheera Raita

This is a winter meal combo for lazy afternoons, savoured under the sun by most families in Uttar Pradesh. The uniqueness of this pulao lies in the usage of minimal spices and the strong flavour of desi ghee. It is usually served with Pyaz-Kheera Raita, fresh Hara Dhania Chutney and dolops of ghee over the piping hot Tehri.

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Vegetable Pulao (Tehri)
  • Duration:30 minutes
  • Serves:4 to 5 people

Authenticity Slice

Uttar Pradesh

To get that perfect taste, do not pressure-cook the Tahiri. Instead, cook it in a thick-bottomed vessel with a lid. The proportion of water to be added will depend on whether the rice that is being used is new-crop or aged. For new-crop rice, the amount of water should be 1.5 times in proportion to the rice. If it is aged, then the amount of water should be double than that of the rice.

Ingredients

  • Basmati rice (1 cup)
  • Potato, cubed (2)
  • Fresh green peas (2 cups)
  • Cauliflower florets (gobhi) (2 cups)
  • Ginger-garlic paste (2 tsp)
  • Onion, thinly sliced (3 medium)
  • Fresh coriander, for garnishing (¼ cup)
  • MTR Haldi Turmeric Powder (½ tsp)
  • MTR Lal Mirch Chilli Powder (1 tsp)
  • Salt (to taste)
  • Garam masala (⅓ tsp)
  • Water (3 cups)
  • Ghee (4 tbsp)
  • Bay leaves (tejpatta) (1)
  • Cumin seeds (jeera) (1 tsp)
  • Cloves (laung) (2)

Method

  • Wash and soak the rice in adequate water for 20 minutes. 
  • Heat ghee in a thick-bottomed vessel. Add the jeera, laung and tejpatta and stir-fry on a medium flame till the jeera turns dark brown. 
  • Toss in the onions and stir-fry till they turn translucent. 
  • Add in the vegetables and stir-fry for 3 more minutes.
  • Next, add the ginger-garlic paste and sauté for a few seconds.
  • Drain out the water from the soaked rice and add the rice to the vegetables. Gently sauté for about a minute. 
  • Add in water and mix gently. Cover the vessel with a lid and allow the Tahiri to cook on a medium flame for 6 to 7 minutes.
  • Open the lid and run a fork through the Tahiri. Press a rice grain between your fingers to check if the rice is cooked. 
  • If done, put the lid back on, let the vessel be on a low flame for a minute more and then turn off the flame.
  • Serve hot with hara dhaniya chutney and pyaz-kheera raita.
 

Hara Dhaniya Chutney
  • Duration:5 minutes
  • Serves:4 people

Authenticity Slice

Uttar Pradesh

The best chutney is made using fresh and young coriander leaves. Remember to retain only the soft stems along with the leaves. In the absence of amchur (raw mango powder), one can use either lemon juice or tamarind paste as a souring agent.

Ingredients

  • Coriander leaves (hara dhania), chopped (2 cups)
  • Garlic (lahsun) (1 pod)
  • Mint leaves (pudina), optional (8 to 10)
  • Tomato, chopped (1)
  • Salt (to taste)
  • Cumin seeds (jeera) (¼ tsp)
  • Green chillies (hari mirch) (1)
  • Raw mango powder (amchur) (½ tsp)
  • Sugar (¼ tsp)

Method

  • Pluck the hara dhania patta from the stems. Discard the stems if they are hard. Wash thoroughly and chop.
  • In a mixer-grinder, work up all the ingredients along with the hara dhania and a little bit of water, if required. 
  • Serve fresh with Tahiri.
 

Onion Cucumber Raita (Pyaaz Kheera Raita)
  • Duration:10 minutes
  • Serves:4 people

Authenticity Slice

Uttar Pradesh

It is best to use baby cucumbers for this dish. But in case you have mature kheera in your kitchen, all you need to do is to slice them vertically and de-seed them. Though some people prefer to grate the kheera, the authentic recipe asks for finely-cut, cubed kheera.

Ingredients

  • Curd (dahi), beaten (3 cups)
  • Cucumber (kheera), de-seeded and finely chopped (1 cup)
  • Onion, finely cut (½ cup)
  • Green chillies (hari mirch), finely chopped (1)
  • Coriander leaves (hara dhania) (for garnish)
  • Salt (to taste )
  • Roasted cumin (jeera) powder (½ tsp)
  • Kala namak (½ tsp)
  • Pepper (kali mirch) (¼ tsp)
  • MTR Lal Mirch Chilli Powder (a pinch)

Method

  • In a deep bowl, beat the curd with a fork till it turns smooth. 
  • Add in all the ingredients and mix well.
  • Garnish with hara dhania and serve chilled.
 

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Tovve
Kannada

Kannada

Dal-Vegetable Curry (Tovve)

  • Duration: 20 minutes
  • Serves: 3 to 4 people

Authenticity Slice

The dal in this dish has to essentially be soft but not dry. Therefore, care needs to be taken that the right amount of water is added to it while cooking. The ghee ensures not only a heady aroma but also a smooth texture, so it is a good idea to be liberal with it.

Trivia Tadka

The Tovve is considered to be a very auspicious dish among the Brahmins of Karnataka and is prepared to mark all festivals and religious occasions. In the preparation of this dish, mushy lentils are cooked in spices on a low fire till they turn creamy. Vegetables such as Choti Wali Lauki (ridged gourd) and cucumber, and a liberal dash of ghee, lend the Tovve a special flavour.

Ingredients

  • Split pigeon peas (arhar dal) (1 cup)
  • Cucumber, cubed (1 cup)
  • MTR Haldi Turmeric Powder (a pinch)
  • Desi ghee (2 tbsp)
  • Mustard leaves (sarson) (¼ tsp)
  • Cumin seeds (jeera) (½ tsp)
  • Asafoetida (hing) (¼ tsp)
  • Curry leaves (kadipatta) (5 to 6)
  • Dry red chillies (sabut lal mirch) (2)
  • Green chillies (hari mirch), slit vertically (3)
  • Salt (to taste
)
  • Lime juice (to taste)

Method

  • Wash the dal thoroughly. In a pressure cooker, add the washed dal along with 4 cups of water, MTR Haldi/Turmeric Powder and a drop of ghee.
  • Pressure-cook on a high flame, timing it to 4 whistles. Once done, take off the flame and allow the steam to escape naturally. Transfer the cooked dal to a bowl.
  • Half-fill another vessel with water and bring it to a boil on a high flame. Add the cucumber cubes to it. Let it boil for a few minutes so that the cucumber turns soft. Take off the flame and drain out the water. Add the kheera pieces to the dal.
  • In a kadhai, heat the remaining ghee on a medium flame and add the sarson and jeera. Once they begin to splutter, add the kadipatta, hing and sabut lal mirch. Sauté  for 30 seconds and immediately pour the tadka over the cooked dal. Cover the bowl with a lid to let all the flavours seep through.
  • Sprinkle lime juice according to taste, and serve the Tovve with steaming rice and lots of ghee.
 

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Cucumber Saasmi
Tamil

Tamil

Cucumber Saasmi

  • Duration: 10 minutes
  • Serves: 4 people

Authenticity Slice

Grated coconut has always been the authentic base of this dish. Not only does it lend the unmistakable South Indian flavour to the Saasmi, but also makes it the perfect accompaniment to the staple dishes of the region.

Trivia Tadka

The origin of 'Saasmi' can be traced back to ancient Ayurvedic cooking, where tempering is considered an essential part of the cooking process. It is believed to have helped reduce the fat content of a dish while retaining its authentic flavours and nutrients. Saasmi is a popular condiment that accompanies Tamilian staple dishes such as Dosa, Idli, and more. There are about 12 different varieties of Saasmis, including the popular Raw Mango Saasmi and Elephant Yam Saasmi.

Ingredients

  • Cucumber (medium sized) (2)
  • Coconut, grated (½ cup)
  • Green chillies (Hari mirch) (2)
  • Salt (to taste)
  • Black mustard seeds (Rai) (2 tsp)
  • Tamarind (Imli) (1 pod)

For tempering

  • Coconut oil (3 tsp)
  • Black gram (Urad dal) (2 tsp)
  • Black mustard seeds (Rai) (1 tsp)
  • Curry leaves (Kadipatta) (a few)

Method

  • Finely grate the cucumbers and keep aside.
  • In a mixer-grinder, add the coconut, rai, hari mirch, imli, and salt. Grind to a fine paste. Add a little water to give the mix a raita-like consistency.
  • Add the coconut pulp mix to the grated cucumber. Mix well.
  • Pour the coconut oil in a pan and heat it on high flame. When it begins to give off smoke, toss in the rai. As the seeds start to splutter, add the urad dal and kadipatta.
  • Once the dal becomes dark brown in colour, take the tadka off the flame and add it immediately to the cucumber mix.
  • Allow the oil to trickle down on its own and mix only before serving. Saasmi tastes great when warm or cool, especially with Dosas, Idlis, and Vadas.

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