Kannada
Padavalkayi Masala
- Duration: 20 minutes
- Serves: 4 people
Trivia Tadka
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
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)
Pithla
Shengdanayacha Thecha (Peanut Chutney)
- Duration:10 minutes
- Serves:2-4 people
Authenticity Slice
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.
Maharashtrian
Shengdanayacha Thecha (Peanut Chutney)
- Duration: 10 minutes
- Serves: 2-4 people
Trivia Tadka
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.
MEAL
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Gujarati
Masala Peanuts
- Duration: 15 minutes
- Serves: 2 to 4 people
Trivia Tadka
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
- In a pan, heat some oil on a low flame. Add peanuts and toss or stir them quickly so that they don’t burn.
- Add MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder, salt and cumin-coriander powder. Give this mix a good stir while adding the sugar and lemon juice to it.
- Sprinkle some MTR Garam Masala or chat masala.
- Serve as chaat or a fasting snack.
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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.
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Trivia Tadka
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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Telugu
Groundnut Chutney (Palli Pachadi)
- Duration: 10 minutes
- Serves: 6 people
Trivia Tadka
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.
