Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Shenganchi Aamti

Shenganchi Aamti

Serves: 2 persons

The word Shenganchi Aamti means The vegetable drumstick dal. This vegetable is well known in India and it has a unique flavor. It is commonly used in curries and dals. The following recipe is a very common recipe which you will find in a Maharashtrian household. Lets have a look at the recipe.

Ingredients:

  • ¼ cup toor dal
  • 1 long drumstick cut into 7-8 pieces
  • 1½ tablespoon oil
  • ¼ teaspoon asafetida
  • ½ teaspoon mustard seeds
  • 1 spring curry leaves
  • 1 green chili
  • 1 teaspoon turmeric powder
  • 2½ cups water
  • 2 tablespoon grated jaggery
  • ½ teaspoon tamarind paste
  • ½ teaspoon cumin seeds
  • 1 tablespoon fresh grated coconut
  • 1 tablespoon chopped cilantro
  • 1 teaspoon ghee/butter

Method:

  1. Wash and rinse toor dal for couple times. Add washed dal, a cup of fresh water, and ½ teaspoon turmeric powder in a pressure cooker insert pan. Get another cooker insert pan and add cut drumsticks and ½ cup of water. Put everything in a cooker and close the lid. Pressure cook for 4-5 whistles or until toor dal gets cooked completely. Turn off the heat and let the pressure goes down naturally.
  2. Heat oil in a pan. Add mustard seeds. Let them crackle. Add asafetida, curry leaves, and ½ teaspoon of turmeric powder. Cut the chili in the middle and add it to the pan. Add cooked drumsticks. Saute everything for ½ minute.
  3. Add 1 cup of water. Add salt, jaggery, tamarind paste, and chopped cilantro into the water. Let the water boil.
  4. In a small plate add cumin seeds and grated coconut. Crush it roughly with your fingers. Add this to boiling water.
  5. Add cooked dal and stir everything. Let the dal boil on medium heat. Check the consistency. If you want your dal to be runny, add more water accordingly.
  6. Add 1 teaspoon of ghee or butter to the dal. Turn off the flame. Serve hot with rice or roti.
, ,

Medu vada and Sambar

, ,

Medu Vada and Sambar

Serves: 4 persons

Medu vada is a donut shaped Indian fritter. It is one of the popular South Indian breakfast served with sambar and chutney. Although it is a deep fried dish, it's crispness makes it tasty and popular. The process of making vadas is very easy once you get the right consistency batter and trick to make the donut shape. I have given here step-by-step instructions and photos so that it will be easy for you to make this delicious breakfast.

Ingredients:

  • 1 cup urad dal
  • 1 teaspoon cumin seeds
  • 7-8 curry leaves chopped
  • 1-2 chopped green chilies (optional)
  • Salt to taste
  • Pinch of asafoetida
  • 1 tablespoon chopped cilantro
  • Oil for frying

Sambar

Method:

  1. Get urad dal in a bowl. Wash it for 2-3 times and then fill the bowl with water. Soak dal for 3-4 hours.
  2. After 4 hours, drain water from the dal. Transfer this drained dal to the grinder.
  3. Grind untill the mixture has smooth texture. Use minimum water to grind. The batter should not have too much water else, it will be difficult to make the donut shape and vadas will be oily. (See notes below)
  4. Add the grinded batter into a bowl and beat it with your hand or spatula for 1 minute. This will make vadas more fluffy.
  5. Get a small bowl and fill with water. Drop a teaspoon of batter in the water. The consistency is perfect when the dropped batter floats on top.
  6. Add chopped curry leaves, cumin seeds, chopped cilantro, chillies, asafoetida and salt to the batter. Mix everything.
  7. Heat oil in a pan or kadai. Keep the batter and a bowl of water ready. Wet your hand with water and take a small portion of batter on your palm. Make a round with your fingers and make a small whole in the middle with your thumb. Slowly slide vada into the hot oil. The flame should be medium.
    Alternate method: Get a small ziploc bag and put it on the kitchen counter. add little water and make it wet on top. Wet your hand with water and take a small portion of batter on a ziploc. Give a round shape and make a whole in the center. Slowly, lift vada from the ziploc and slide it to the hot oil.
  8. Deep fry from both sides by flipping to other side. Drain on a paper towel to remove excess oil.
  9. Serve hot with sambar or Coconut chutney

Notes:

  • I usually grind dal in batches. If you need water while grinding, add tablespoon at a time. Always scrap the sides of the grinder. the batter should be thick consistency.