Monsoon recipes: Maharashtrian Kadhi and more

Anagha Gade sent in two recipes -- here's how to prepare Maharashtrian Kadhi:

Ingredients:

• 1 cup unsweetened curd
• 1/4 cup besan
• 1/4 cup water
• 1/2 tsp turmeric powder
• 3 tsps oil
• 1 pinch asafoetida
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• A few curry leaves
• 3 green chillies, cut length-wise
• 1/2 tsp ginger paste
• 1 1/2 tsps cumin powder
• A few chopped coriander leaves
• Salt to taste

Method of preparation:

• Beat the curd and add water, besan, salt, turmeric powder and mix well.
• Heat oil in a pan and then add asafoetida, mustard seeds, cumin seeds, curry leaves, green chillies, ginger paste.
• Pour curd mixture into the pan, add cumin powder and boil for 5 minutes.
• Taste and add more salt if needed.
• Use chopped coriander to garnish.

Here is Anagha's second recipe for Masoor Dal:

Ingredients:

• 1 cup masoor dal
• 3 tsps oil
• 1 pinch asafoetida
• 1/4 tsp cumin seeds
• A few curry leaves
• 3 green chillies, cut length-wise
• 1 onion, chopped
• 1 tsp red chillie powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp lemon juice
• A few chopped coriander leaves
• 3 cups of water
• Salt to taste

Method of preparation:

• Soak masoor dal thoroughly, re-filling the water till it is clear.
• In a pressure cooker, add the water, salt, turmeric powder and dal and cook.
• Heat oil in pan and then add asafoetida, cumin seeds, green chillies, a few curry leaves and onions.
• Pour in the pot of masoor dal, then add red chillie powder, coriander powder and simmer to blend flavours. Taste and add more salt if needed.
• Before cooling the dal, add lemon juice and stir in well.
• Use chopped coriander to garnish and serve.

And finally, we have this recipe for Karela with Shallots and Potatoes, contributed by G R Patel:

Ingredients:

• 4 medium-tender karela (bitter melon) of approximately the same size
• 8 large shallots or baby onions
• 8 baby potatoes (or 2 quartered potatoes)
• 2 garlic cloves
• 1 inch of fresh ginger
• 2 green chillies
• 3 tablespoons grated coconut
• A small bunch of cilantro (hara dhaniya), cleaned, washed and chopped
• 1/2 cup water
• 1 tsp red chillie powder
• 1 tsp coriander powder
• 1/2 tbsp cumin powder
• 1 tsp turmeric powder
• A good pinch of asafoetida (hing)
• Salt
• 2 tbsps oil

Method of preparation:

• Scrape and clean the karelas. Cut each into four chunks, slit and remove the seads. Soak the chunks in hot salted water for 15 minutes and wash and reserve the seeds.
• Peel shallots and potatoes. Heat 2 tablespoons of oil in a shallow, wide pan. Add asafoetida. When it darkens, add half the quantity of spices -- turmeric powder, red chilli powder, coriander powder, and cumin powder and stir.
• Add the onions and potatoes, stir well to coat, cover pan with lid, and let cook. Stir from time to time, adding a tablespoon of water if necessary.
• Grind the karela seeds, coconut, green chillies, half the cilantro, ginger and garlic. Mix in salt to taste, and the remaining quantities of spices. Stuff this into the slit chunks of the karelas.
• Add to the onions and potatoes, which should be half done by now. Pour in half a glass of hot water.
• Cover and cook till done, checking now and then to stir carefully. Sprinkle with chopped cilantro (hara dhaniya), and serve hot with phulka rotis.
• Tip: If you prefer your karelas bitter, you can steam-cook them. To remove their bitter taste, add salt to the chunks; allow them to soak in water and then squeeze out the water.

Do you have any special monsoon recipes that you'd like to share with us and other readers? Simply write in to getahead@rediff.co.in (subject line: 'Monsoon Recipes') with instructions on how to prepare lip-smacking rainy-day foods and we'll publish your recipes right here on rediff.com. Make sure to include your name, age and hometown and try to come up with the hottest, tastiest snacks you can this rainy season.

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