Tomato Koshimbir

Ingredients
2 large tomatoes
1 medium onion
1 small green chili (optional)
½ tsp sugar
1 tbsp finely chopped fresh coriander
2 tbsp roasted peanut powder
Salt to taste

Method

1.  Chop the tomatoes and onion into small pieces.
2.  Mix tomatoes, onion, chopped chili, sugar, coriander, peanut powder and salt and mix well.
3.  Keep in the fridge for at least half an hour.
4.  Serve as a side dish.

 

Sprout Parafait

Ingredients:

1 cup mixed sprouts (or just moong sprouts), steamed
1 cup curd (remove any excess water)
1 small tomato finely chopped,
1/2 cucumber finely chopped
2 tbsp. of fresh coriander finely chopped
1 small green chili finely chopped (optional)
1 tsp chili powder (or to taste)
1 tsp cumin powder
1 tsp chat masala
2 tbsp tikha shev for garnish
1 tsp finely chopped coriander for garnish
Salt to taste

Method:
1.      Beat the curd till smooth. Mix chili, cumin powder and salt in the curd and beat well.
2.      Refrigerate the curd for some time. Mix tomatoes, cucumber, coriander, chili and salt.
3.      Take a broad base glass and add 1 tbsp of curd at the base. Spread an inch layer of sprouts.
4.      Add a layer of curd and then spread salad mix. Repeat if the glass has space.
5.      Top with some more curd and garnish with sev and coriander
6.      Best served chilled

 

Kamang Kakdi

Ingredients

2 medium kakdi
2 tbsp roasted peanut powder

1 green chili
1 tbsp fresh coriander chopped
1 tbsp fresh coconut
Juice of ½ lemon
1/2 tsp sugar
Salt

For tadka – 1 tsp ghee, ½ tsp cumin seeds, pinch of hing and turmeric powder

Method:
1.      Cut kakdi into small pieces (Specific in Marathi, we call it chochawane, I will try to add a video), don’t grate.
2.      Add peanut powder, chopped chili, coriander, 1 tbsp fresh coconut, lemon juice, salt and sugar. Mix well.
3.      Heat ghee in a small pan. Add cumin. Once it sputters, add turmeric powder and hing.
4.      Mix tadka in kakdi and let it sit for at least 1 hour.
5.      Goes great with chapati.

Carrot Koshimbir

Ingredients:
2 red carrots grated
1 small cucumber finely chopped (don’t grate)
1 tbsp of fresh coriander finely chopped
2 Tbsp Fresh coconut
2 tbsp roasted peanut powder
1 tsp sugar
Juice of ½ lemon (or to taste)
1 green chili finely chopped (optional)
2 tsp of ghee, 1 tsp cumin, 1/4th tsp turmeric powder and pinch of hing
Salt to taste
Method:
1. Mix together carrots, cucumber, coriander, peanut powder, sugar, lemon juice and salt.
2. Mix well and let it stand for a min while you make tadka.
3. Heat ghee in a small vessel. Add cumin, hing, turmeric powder and chili (if using). Add the tadka to the mixture and mix.
4. Let it sit in fridge for at least 1 hour before serving.

Tip: tastes best with Dilli Red Carrot. Try with tender orange carrot and let me know.

Red Pumpkin Raita (Updated)

Ingredients:
2 cup cubes of red pumpkin (cut pumpkin into medium-sized cubes discarding seeds and tough skin)
2-3 tbsp curd
2 tbsp finely chopped onion (optional)
1/2 tsp grated ginger (as per taste)
1 tbsp finely chopped fresh coriander
1 green chilli chopped (optional)
1 tsp ghee
1/2 tsp cumin seeds
pinch of asafetida (hing)
salt to taste

Method:
1. Pressure cook pumpkin with a cup of water for 2-3 whistles and let it cool.
2. Remove excess water and mash it with a fork leaving a few small pieces.
3. Add curd, onion, coriander, ginger and salt and mix well.
4. In a tadka vessel, heat ghee. Add cumin, asafetida and chili.  Pour it over the raita and mix well.
5. Serve as a side dish