May 25, 2010

Kajuchi Usal (Cashew Curry)

Recently, I came across a post of Kajuchi usal Amu's recipes blog. I had heard of this recipe but never had eaten it. The dish originates from Konkan and Goa (which is famous for its cashews). Its locally popular item in festive days or even weddings. I don't know how authentic kaju usal should taste like, this is just an attempt which tasted yummy with chapati or even bhakri. P.S. I agree this rich dish is full of calories, but worth a try at least once :-)


Eastbourne 005 

1 cup cashews
1 medium onion finely chopped
1/2 freshly shredded coconut or dessicated coconut
1-2 garlic cloves
3-4 green chillies (or even more as cashews are sweet)
1 tsp cumin seeds
1 tsp asafoetida
2 tsp garam masala
2 tbsp ghee (home made enhances tastes even more)
Salt to taste
1 tsp kasturi methi (optional)

  1. Soak cashews in warm water for 1.5 to 2 hours.
  2. Grind garlic cloves and green chillies to a coarse paste and keep aside.
  3. Heat ghee in a saucepan. Add cumin seeds, as they splutter up add asafoetida and garlic-chilli paste to it. Sauté well till garlic starts emitting its aroma.
  4. Now add the chopped onion and fry well till it is translucent. Then add shredded coconut or dessicated coconut and sauté till colour just starts changing to brown.
  5. Now, blend this mixture to a smooth paste. For this, you can use the hand blender directly in the saucepan or let the mixture cool down and blend it in a mixer.
  6. In either case, once the paste it ready in saucepan, add the soaked cashews along with water to the saucepan.
  7. Add salt, garam masala and let it cook covered slowly on low flame for about 10-12 min. Keep stirring in between and adjust the consistency by adding some water if required.
  8. Once the cashews are nicely cooked, add some kasturi methi if available. This adds a bitter ting to tasty curry.
  9. Garnish with chopped coriander and serve hot with chapati or any bhakri and poha dangar.
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May 14, 2010

Kairi-Kanda Chutney (Raw Mango - Onion chutney)

There are lots of ways to prepare Kairi chutney, like kairi with coconut or kairi with peanuts. But this chutney, kairi with onion is my mom's method. Kairi's bitter taste along with onion, garlic and jaggery tastes yummy with any main dish.
For chutney
1 kairi or raw mango
1/2 onion medium
1 garlic clove
1/2 jaggery
1 tsp red chilli powder (adjec)
salt to taste

For tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 fenugreek seeds
1/2 asafoetida

  1. Grind all ingredients mentioned under chutney to a fine paste.
  2. Heat oil in a saucepan, add all tempering ingredients one by one.
  3. As the mustard and cumin seeds start spluttering, add the chutney paste.
  4. Fry well on low flame till raw onion gets cooked.
  5. Let it cool down and serve with any dish along with chapatis or bhakri.
Many people prefer to eat the chutney without cooking the onion. They just add the tempering to chutney paste. In that case, it must be eaten fresh. Instead if its cooked, it lasts longer when stored in the fridge.
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May 11, 2010

Kobichi dal ghalun bhaji (Cabbage-Chana Dal sidedish)

This is a very comfort dish in day to day Maharashtrian meals. Kobi chi bhaji(Cabbage) can be made in variety of ways, adding tomato or green peas. Of all, this one is my and Vikram's favourite.




2 cups cabbage finely chopped

1/2 cup chana dal (split yellow lentil)

Salt to taste

1 cup water


For tempering

1-2 tbsp sunflower oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp asafoetida

1-2 green chillies finely chopped

4-5 curry leaves



  1. Finely chop 2 cups of cabbage and wash it thoroughly. Drain off the water. This will remove any strong (उग्र) smell from the cabbage. Soak chana dal in water for 1 hour.
  2. Heat oil in a saucepan and add tempering ingredients one by one in order. Fry well so that green chillies change colour.
  3. Drain off the water in chana dal and add it to the saucepan. Sauté well.
  4. Next add the chopped cabbage, salt and mix well so that cabbage gets evenly covered with yellow tempering.
  5. Finally add 1 cup of water, reduce flame to medium and cook covered for 5 min.
  6. Remove the lid and mix well. If necessary add little water and let it cook slowly on low flame for next 8-10 min.
  7. Let it stand for some time before serving. Garnish with coriander and serve with chapati or bhakri.
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May 6, 2010

Kairee Panha (Raw mango smoothie)

I was shopping in an Indian store here in Portsmouth and in the veggie section I spotted Kairee,  yes Raw mangoes!! I was so happily surprised to find something that I was wishing to see in this season! Kairee had now opened up a gateway to variety of recipes. First of it is Panha (more recipes to follow soon). Panha is a sweet drink made specially in Chaitra month (first month in marathi calendar) and served with Kairee chi dal or Vatli dal. It is very easy to make and lasts for couple of days in fridge.


Kairee Panha


2 kariee (raw mangoes)

Sugar or Jaggery to taste (depends on how sour your mangoes are)

1 tsp fine cardamom powder

1 tsp cooking salt or rock salt

1 tsp cumin powder (optional)



  1. Cook the raw mangoes in pressure cook up to 2-3 whistles and then 5 min on low flame.
  2. Let the mangoes cool down. Then peel off the skin and extract pulp from the seed with hand. Do not throw away the seed, I will be sharing recipes on using seed soon.
  3. Put the pulp in a blender, add cardamom powder, sugar, salt, cumin powder. Blend it to a smooth paste. This is the concentrated panha.
  4. While serving, mix the concentrate in water, add little sugar if needed.
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May 4, 2010

Matar Paneer (Indian Cottage Cheese with green peas curry)

I am a big Paneer fan and love in its all forms. Regarding this dish, I like its colour, red tomatoes, green peas and white paneer. And the aroma...its too yummy! I guess this spicy paneer curry must be the most popular selling dish in any Indian vegetarian restaurant.

Matar Paneer


250g Paneer
1 cup fresh or frozen green peas
2 onion finely chopped
3 tomatoes finely chopped
1 tbsp garlic paste
1-2 tsp garam masala
1 tsp red chilli powder (vary to taste)
1 tsp kasoori methi or 4-5 fresh methi leaves
coriander leaves for garnishing
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp asafoetida
1 tbsp oil
1-2 cups of water



  1. Chop paneer into 2 cm cubes. Shallow fry them on oil till golden brown and keep aside. (Remember, not to fry paneer for more time as it becomes hard and rubbery if heated for long time.)
  2. Heat oil in a saucepan. Add cumin seeds and as they splutter, add asafoetida and turmeric powder.
  3. Now add garlic paste and sauté till it starts emitting nice aroma. Then add chopped onions and fry till on high flame they become soft and translucent.
  4. Then add tomatoes and sauté on medium flame for 6-7 minutes till tomatoes get soft and start oozing out oil from the edges.
  5. At this step, add the spices (garam masala, chilli powder and salt), green peas, fried paneer, some water (adjust the consistency as per requirement) and kasoori methi or chopped fresh methi leaves. Mix well.
  6. Let it cook on low flame for 10 minutes. Switch off the flame.
  7. Aloow it to stand for 5-10 minutes so that paneer and peas blend in the curry.
  8. Garnish with chopped coriander and serve hot with roti or nan.
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