KADALE MADDI

SPLIT CHICKPEA WITH JAGGERY AND COCONUT


Split chickpea (chana dal) -- 1 cup
Jaggery -- 1 cup or to taste (grated)
Coconut -- 1/2 cup (freshly grated)
Cardamom -- 3-4 (powdered)
Clove -- 1 (optional)(powdered)

Soak chana dal 2-3 hours. Pressure cook it until overcooked and very soft.

Heat jaggery and coconut gratings in a thick bottomed pan. When the jaggery melts and starts bubbling on the sides add the cooked chana dal.(It works best if the dal is still hot)


Keep stirring the mixture to prevent it from burning. Slowly the mixture will become thick and the dal is dissolved with the jaggery.

When the spoon starts falling very slowly, when left erect in the maddi, add cardamom (and clove). Give it a couple of minutes stir on a slow flame to blend the aroma of the cardamom. Turn off the heat.

Serve it with a spoonful of ghee.

PASTA WITH DILL CREAM

Pasta, any shape (i have used tofe)-- 1 cup
Cream -- 1/2 cup
Dill -- 1/4 cup chopped
Salt to taste
Pepper to taste
Tomato paste(optional) -- 1/4 cup


Cook pasta till tender but firm. Add a teaspoon oil and keep it aside.

Heat cream over low flame.
Add salt and pepper to taste.

Add tomato paste for the tangy taste. Mix the pasta to this sauce.

Stir in the dill at the end and serve.

VANGI BATH

Rice -- 1 cup
Peanut -- 1/2 cup -- (soaked in water for 2 hours)(optional)
Brinjal (eggplant)(purple) -- 8-10 (small) (cubed)
for Masala

Coconut oil -- 1 teaspoon
Split chickpea(Chana dal) -- 1 tablespoon
Split black gram (urad dal) -- 1 tablespoon
Fenugreek seeds -- 1/8 teaspoon
Coriander seeds -- 2 1/2 teaspoon
Cumin seeds -- 3/4 teaspoon
Red chillies -- 8-10 (according to taste)
Clove -- 3
Cinnamon -- 1 cm piece
Poppy seeds -- 1 1/2 teaspoons
Sesame seeds -- 1/2 teaspoon
Coconut -- 1 cup (grated)
Tamarind pulp -- 2-3 tablespoons

for tempering

Oil -- 4-5 tablespoons
Split chickpea(Chana dal) -- 1/2 teaspoon
Split black gram (urad dal) -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Asafoetida -- 1/8 teaspoon
Curry leaves -- few
Mustard seeds -- 1 teaspoon
Red chilli -- 2-3 broken
Cashew nuts -- few (optional)

salt to taste
Jaggery -- 1 teaspoon

Pressure cook rice and peanuts separately. Keep it aside.

Heat the oil and roast all the ingredients for the masala together. The ingredients should go into the frying pan in the same order as they are listed above. Fry both dals till they are brownish. (Fry all the spices for minimum 1/2 minute on low flame.)
Powder these masala.(not a fine powder)

For tempering heat oil in a vessel. Add the both dals and fry til they are brownish.
Add cashew nuts and stir for a minute.

Put in turmeric powder , asafoetida ,red chilli , curry leaves and mustard seeds. Once the mustard starts crackling add the chopped brinjal. cover and cook on low flame until brinjal is cooked. (make sure that it is firm, and not over cooked.)

Now put in the ground masala powder, coconut and tamarind paste and sautee for 2-3 minutes.

Now add the rice salt and jaggery. Mix it up nicely and sautee it for another 3-4 minutes to blend in the flavours.

Ready to serve.

FRIED PEANUTS

Peanut -- 2 cups

Chickpea flour -- 1/2 cup
Asafoetida -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Salt -- 1/8 teaspoon
Chilli powder -- 1/2 teaspoon

Oil for deep frying


Mix chilli powder, salt, asafoetida and carom seeds in a little water (around 2-3 tablespoons).

Add the peanut to this and coat them with the mixed masala.
Sprinkle chick pea flour on the top and coat the peanuts uniformly with the flour.(add more water if required. peanuts coating shouldn't become dry.)

Now deep fry them in hot oil.

Ready to munch on.