KHAMANG KAKDI

Koshimbir				No. of Portions	100
Ingredients	QTY		Unit
FOR MIXED VEGETABLES
Carrots	1		Kg
Tomatoes	2		Kg
Onions	1		Kg
Cucumber	2		Kg
Capsicum	750		Gm
FOR CUCUMBER (khamang kakdi)
Cucumber	6		Kg
FOR TOMATO
Tomato	6		Kg
COMMON INGREDIENTS
Green chilly	75		Gm
Green coriander	1		Bunch
Lime	20		No.
Salt	To taste
Peanuts	500		Gm
Coconut	2		No.
Pure ghee	500		Gm
Cumin	25		Gm

Method

1.	Prepare vegetables- peel and grate or chop carrots, onions, and cucumber finely. Chop tomatoes, capsicum, and green chilly, green coriander finely.
	Prepare limejuice. Broil and peel peanuts.make a coarse powder. Grate coconuts.
	Mix all the ingredients and add seasonings.
	Heat pure ghee, add cumin and pour this tempering over the koshimbir. Mix well.
	Serve at room temperature.

NOTE:

When this preparation is made with only cucumber, it is also known as ‘khamang kakdi’. Here the word ‘khamang’ means ‘flavourful’ and it indicates that specific flavour which is imparted by the tempering with pure ghee and cumin seeds.

CHAWLI USAL

Chawli beans usal			No. of Portions	100
Ingredients	QTY	Unit
Chawli beans	5	Kg
Mustard seeds	100	Gms
Curry leaves	1	Bch
Hing (safoetida)	75	Gms
Onion	3	Kg
Green chilli	100	gms
Tomato	2	Kg
Goda masala see masale bhaat	400	Gms
Tamarind	300	Gms
Jaggery	500	Gms
Green coriander	1	Bch
Salt	To taste
Oil	500	Ml

Prepreps

1. Clean, wash and soak chawli beans overnight.

2. Chop onions, green chillies.

3. Chop tomatoes.

4. Clean curry leaves.

5. Cut, melt and strain jaggery. Keep aside.

6. Extract tamarind pulp.

7. Clean and chop coriander.

Method

1. Boil the chawli beans with salt.

2. Heat oil add mustard seeds when they crackle, add green chillies, add curry leaves and hing.

3. Add to the above tempering the onions and sauté till light brown.

4. Add tomatoes and then the goda masala, little water and cook till it forms a thick gravy.

5. Add chawli beans and allow to simmer till all is mixed well.

6. Mix in the tamarind pulp and the jaggery.

7. Add salt.

8. Garnish with coriander leaves.

Standard: Brown in colour with red flecks of tomatoes and green coriander. Good aroma and flavor of spices. Sweet and sour in taste. Medium thick consistency and garnished with coriander leaves.

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AAMTI

Aamti			No. of Portions	100
Ingredients	QTY	Unit
Toordal	3	Kg
Salt	75	Gm
Turmeric	10	Gm
Goda masala:
Coriander seeds	100	Gm
Cumin	50	Gm
Sesame seeds (white) (til)	50	Gm
Cinnamon	10	Gm
Cloves	10	Gm
Dry coconut	75	Gm
Mace	5	Gm
Cardamom	5	Gm
Peppercorns	5	Gm
Bay leaf	2	Gm
Mustard seeds	10	Gm
Asafetida	5	Gm
Poppy seeds	50	Gm
Fenugreek seeds (methi)	2	Gm
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Tomatoes (opt)	1	Kg
Green chilly	50	Gm
Tamarind	500	Gm
Jaggaery	500	Gm
Coriander	2	Bunch
Coconut	2	No.
Oil	500	Ml
Mustard seeds	20	Gm
Curry leaves	1	Bunch
Asafetida	10	Gm

Prepreps

1.	Pick, wash and boil toordal till tender. Add salt and turmeric.
	Roast, cool and powder all ingredients for goda masala. Chop tomatoes and coriander. Slit green chillies. Grate coconuts. Boil tamarind and prepare pulp. Cut jaggery into small pieces.
	Add goda masala, tomatoes, green chillies, tamarind pulp and jaggery to the dal. Adjust salt. Method
	Heat oil. Add mustard seeds, curry leaves and asafetida and pour this tempering over the dal. Boil for 5-10 minutes more.
	Serve hot garnished with coriander and coconut.

MASALA VANGI

00. Masalyachi vangi			No. of Portions	100
Ingredients	QTY	Standard Well-cooked brinjals in a thick, red spicy coconut flavoured gravy, slightly sweet and sour in taste.Adequately seasoned. Brinjals must retain shape (quarters) and not be overdone and mashed. Unit
Brinjal	8	Kg
Onions	3	Kg
Coconut	5	No.
Peanuts	1	Kg
Turmeric	20	Gm
Red chilly powder	150	Gm
Ginger	150	Gm
Garlic	150	Gm
Oil	3	Lt
Salt	150	Gm
Tamarind	1	Kg
Jaggery	1	Kg
Green coriander	4	Bunch
Goda masala	400	Gm

Prepreps

1.	Cut brinjals into quarters lengthwise.
	Grate coconuts, chop onions, prepare ginger-garlic paste. Prepare tamarind-jaggery pulp. Roast, peel and crush peanuts coarsely. Chop green coriander.
Method
	Heat half of the oil. Sauté brinjals with salt and turmeric.
	Mix together onions, ginger-garlic paste, goda masala, chilly powder, turmeric, salt, remaining oil, 3/4th of the green coriander, peanuts and coconut. Place it in a heavy bottom degchi and cook over medium flame till oil starts oozing out.
	Add brinjals and continue cooking till brinjals are done.
	Adjust salt and add tamarind-jaggery pulp. Serve hot, garnished with the remaining green coriander.

MOONG DAL KICHDI

Moongdal khichdi			No. of Portions	100
Ingredients	QTY	Unit
Pulav rice	5	Kg
Moongdal	2	Kg
Fat	2	Kg
Cinnamon	25	Gm
Cloves	25	Gm
Peppercorns	25	Gm
Turmeric	10	Gm
Salt	To taste
Pure ghee	150	Ml

Prepreps

1.	Pick, wash and soak rice and moongdal separately, for half an hour. Drain.

Method

	Heat fat with whole spices. Add rice & dal. Fry well.
	Add turmeric, salt and littlew more than twice the quantity of boiling water.
	Cover the vessel and cook until rice and dal are slightly overdone.
	Serve hot with a generous helping of pure ghee.