Torache Sasav/ Kairichi Uddamethi/ Raw mango curry

It is called as Torache Sasav in konkani and Kairichi Uddamethi in marathi. In konkani, raw mango is called Tora and in Marathi it is called Kairi. Uddamethi word comes from the combination of Urad dal and methi which forms the base of this curry and gives it a peculiar taste.
This raw mango curry is prepared on special occasions and festivals in Goa and is very typical of Goan cuisine.
In the same way, Ambadyache sasav can also be prepared. In this case, add Ambade instead of the raw mango.

Ingriedients:
Raw mango - 1
Grated coconut - 1 cup
Red chillies - 2
Methi seeds - 1/4 teaspoon
Urad dal - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Jaggery - 1 tablespoon
Asafoetida/Hing - 1/2 teaspoon
Water
Oil
Salt

Procedure:
1. Peel the raw mango and cut it into medium sized pieces. Use the core too. Apply salt and keep it for about an hour.
2. Grind the grated coconut, 2 red chillies, methi seeds, Urad dal and 1/4 spoon mustard seeds to a fine paste. Add water while grinding.
3. Take a vok and add oil. Add the remaining mustard seeds. Once they splutter, add hing.
4. Next rinse the cut mango pieces with water and add it to the prepared seasoning.
5. Cook the raw mango pieces in oil for about 2 minutes.
6. Next add 1 cup of water and let the raw mango cook for another 5 minutes. Also add a pinch of salt.
7. Finally add the ground masala and jaggery and let it cook for another 5 minutes.
8. Adjust the amount of jaggery depending on the sourness of the mango.
9. Also add salt or water if necessary.

The delicious Torache sasav is ready.
Serve it hot with steamed rice.

Chole Masala

This is the common recipe of Chole masala, which comes typically from the North Indian cuisine.
It forms an excellent combination with Baturas known as Chole-Batura and even with Pooris. It goes well also with rice or rotis.
I have a slight variation to the preparation style of Chole. Usually kabuli chana is pressure cooked and then added to the gravy mix. I have a little faster version of this. Usually I prepare the gravy mix in the steel pressure cooker and then add the kabuli chana and then pressure cook it. This of coarse makes it not only faster but also more delicious as the kabuli chana is cooked with all the masala.

Ingredients:
Kabuli Chana/ chickpeas -   1cup
2 onions - finely chopped
1 tomato - finely chopped
Chole Masala - 1 tablespoon
Red chili powder - 1 teaspoon
Coriander leaves - finely chopped
Ginger-Garlic paste - 1 teaspoon
Salt
Water
Oil

Procedure:
1. Soak the Kabuli chana overnight for at least 8 hours.
2. In a steel pressure cooker, add oil, Next add the chopped onions and a pinch of salt and sauté it till it turns golden brown
3. Next add the ginger garlic paste, and sauté for 1 minute
4. Add the chole masala and chilli powder.

5. Next add the chopped tomatoes and sauté well.
6. Next add the soaked kabuli chana.
7. Add 2 cups of water and pressure cook it for around 10-12 whistles.
8. Once the cooker cools down, garnish it with chopped coriander leaves.

The delicious Chole Masala is ready.
Serve it hot with either Baturas or Pooris.

Sheera/ Kesari Bhaath

Happy Gudi Padwa/ Ugadi to all of you!!Lets celebrate this new year, with a simple and delicious sweet dish...Sheera.
It is also called as Kesari Bhaath (in Karnataka) and Sooji Halwa (in some other places).
In many parts of Goa and Maharastra, a variation of this sweet dish is typically prepared as "Prasad" on auspicious occasions and festivals.
Prasadacha Sheera as it is called is mostly prepared the same way as given below.
Only difference being that, once it is prepared, banana slices are also added.

Ingriedients:
Rava - half cup (Chiroti or fine rava preferably)
Sugar - little less than half cup
Milk - 2 and half cups
Ghee - 4 tablespoon
Nuts
Cardomom /Elaichi powder - 1 teaspoon

Procedure:
1. Take 4 teaspoon ghee in a vok and roast the rava till it turns golden brown. Also add the nuts after some time and roast it.
2. Once it is done, you will get a nice aroma fo the roasted rava.
2. Add the milk and sugar and mix well. Cover it with the lid and let it cook for around 10 minutes on a low flame.
3. Finally add the elaichi powder and switch off the gas.

The delicious Sheera is ready.
Tastes best when served hot.