Masoorchi Amti Or Red Lentil Curry - CKP Recipe

Masoorchi Amti is a typical Maharashtrian CKP lentil based dish usually prepared with sprouted whole brown masoor dal which is flavourful, nutritious and taste well with chapatti, bhakri or rice.  A little about the CKP community.

Maharashtrian CKP (Chandraseniya Kayastha Prabhu) . 'Chandraseniya Kayastha Prabhu' or CKP (Marathi: चांद्रसेनीय कायस्थ प्रभू) is the name of a sub caste of the Kshatriyas in Maharashtra.

This dish is a must in every CKP marriage. This is basically served with Vade ( A puri made of mixed flours). The vegetarians make this dish with Vade whereas the non-vegetarians have this with Kombadi Vade ( Chicken curry with Vade). This is a delicious dish.  I made the Malwani Vade to go with this dish.   
Ingredients

1½ Cup Masoor (Red Lentil) - sprouted
3 Tablespoons Grated Coconut
1 Teaspoon Garam Masala
1 Teaspoon Coriander- Cumin Powder
1 + 1 Large Onions – chopped fine
2 Tablespoons Hirva Vatan ( Green Masala)
A pinch Asafoetida
½ Teaspoon Turmeric powder
1 Tablespoon CKP Masala
1½ Tablespoon Oil
1 Teaspoon Cumin seeds
1 Teaspoon Jaggery
3 Kokum or Garcinia Indica
1 Tablespoon Coriander leaves - chopped finely

For The Tadka

1 Teaspoon Pure Ghee

3 Cloves.

Method

In a bowl add the masoor, hirva vatan, CKP masala, garam masala, turmeric, coriander - cumin powder, salt and a ½ tablespoon of oil and mix well . Keep this aside.
In a an heat oil fry one onion till light brown in colour, add the fresh coconut and fry again till the coconut turns pink in colour. When cooled grind this to a fine paste.

Heat oil in a kadai, add cumin seeds and  asafoetida, when the cumin turn brown add the onion and fry till light brown in colour.  Add the masoor mix and fry lightly for 2 - 3 minutes then add water about an inch above the masoor and take a boil on high flame.  When it comes to a  boil reduce the flame and let it cook till done.  Then add the  coconut-onion paste, kokum and a little of the coriander leaves, let it cook again for 3 minutes.   After 3 minutes add the jaggery and let it boil for a minute, then  switch off then flame.   
In a another small pan heat ghee , add the cloves and immediately pour this on the masoor amti.  Cover for 5 minutes. All done , the aroma, is filling my house and  senses, its so inviting that I can't just resist tasting it.  Garnish with coriander leaves and serve hot with Malwani Vade.  

 

My Notes :  

Amti a Marathi meaning is cooked curry.

Sprouting the masoor is the best and nutritive way of making this dish. 

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya. 

Labels: Masoor dal, Vegan, Main course, Healthy, Vegetable, Lentils, Masala, Complete Meal, CKP Cuisine, Maharashtra, Maharastrian Cuisine, Vegetarian

CKP Masala

This masala is prepared by the CKP's for the full the year and in large quantity.  
Ingredients
50 Grams Dried Red chillies 
15 Grams Coriander seeds
5 Grams Fennel seeds
Oil for toasting ( generally Groundnut oil)
Method 
Lightly roast each ingredient separately in 1/4 teaspoon oil over medium heat.  Mix spices together and grind finely. Store in airtight container. 

Labels: Masala, CKP Cuisine, Maharashtra, Maharastrian Cuisine

Hirva Vatan ( Green Masala Paste)

The specialty of CKP cuisine is fish, chicken and meat dishes. Hirva vatan (green masala paste) is the pungent and aromatic ginger-garlic, green chilies and fresh coriander leaves paste .Hirva Vatan is must for most dishes in every Maharashtrian home.
Ingredients
10 Grams Garlic
10 Grams Ginger
1 or 2 Green chillies
2 - 3 Tablespoons Coriander leaves- with the stems
¼ Teaspoon Salt
Method 

The preparation is pretty basic -peel the garlic pods, and peeling the ginger. Add all ingredients into a mixer/blender and blend to a fine paste. Add a little water (enough to grind everything together).  That's it. For the color not to change add a little oil and then store it in the container, put it into the freezer and use as needed. 

Labels: Masala, Coriander Leaves,  Garlic, Ginger, Green Chilly, CKP Cuisine, Maharashtra, Maharastrian Cuisine

Malwani Vade - Maharashtrian Mixed Flour Puris

This recipe is from a marathi magazine.  I, have been following this recipe and its has never failed. If you keep the flour ready in advance then you can make them quickly. This vade can be had with Masoorachi aamti, Kombdi Vade or Sukhe Chicken and Tambda Rassa, its a mouth-watering combination.   When I discussed this recipe with a friend of mine she shared her way of making these vade so that they remain soft and taste delicious.  This I, am going share with you i.e. adding onion paste and dungar or smoke to the dough.

Ingredients
1 Cup Rice flour

1/4 Cup Urad Dal Four
1/4 Cup Chickpea Flour ( Besan)
1/4 Cup Jowar Flour
1/4 Teaspoon Coriander Seeds - lightly roasted
1/4 Teaspoon Cumin Seeds - lightly roasted
1/4 Teaspoon Fenugreek seeds - liggtly roasted
1/4 Cup Onion Paste
1/2 Teaspoon Salt
A Teaspoon oil
Water as needed
Oil for frying

Method

Grind the coriander, cumin and fenugreek seeds to a fine powder and mix it with the flour. Seive all the flours together.

In a bowl add the onion paste, salt, flour and keeping adding little water at a time and knead it to a little stiff dough. Add oil and knead again.

Now give dungar (smoke) to this.  Place a small piece of charcoal on the gas flame and when it burns. Place in a small bowl in the dough container and keep the charcoal, pour a teaspoon of ghee over it, cover the bowl with a lid for 5 minutes so that smoke gets infused with the dough. After 5 minutes remove the charcoal bowl and place the lid keep the dough covered  for 2 to 3 hours.

Heat oil in a kadai for frying. Grease your hands with little bit of oil. Take a small ball of dough make it into a round ball. Slightly wet a plastic sheet and place the ball of dough on it. Now pat it evenly from all sides to form a circle which it slightly thick ( like a puri).

Put in hot oil and when it rises to the surface of the oil reduce the flame and press it with a slotted spoon till it puffs up. Turn and let it cook on both side till brown in colour. Take it out on a paper towel. Serve hot, the flavour of the smoke in the vade is so awesome.  We had this with Masoorachi Amti.

Few were remaining, the next day we had this with jam for breakfast. You make these and Enjoy !

Note : These remain soft the next day too. This recipe makes about 15 - 16 medium size vadas.

Lables:  Vade, Vegan, Breads, Indian, Gluten free,  Puris,  Maharashtra, Maharastrian Cuisine, Healthy, Vegetarian

Caramel Semolina Sheera

Making this sheera gives me great pleasure. The brown color of the caramel is so appealing that it gives great joy in making and as well as serving . I had a guest for breakfast the other day and wondering what to make. Then I thought of this recipe, since all the ingredients required are always available in the pantry.  This sheera is very easy and quick to prepare. It requires less ghee comparatively. This recipe does not require any added essence, flavoring or color, the caramel color and flavor it self is so awesome.  

Ingredients
1.1/2 cup Sooji (Semolina)
1 cup Sugar

3 cups Water
1/3 cup Ghee
½ cup Raisins, Cashew nuts and Almonds.

Method

In a another pan add a 1/2 teaspoon ghee add the almonds, cashew nuts and raisins and fry a little. Remove and keep aside.  In the same pan lightly roast the semolina.

In a Kadai, add the sugar, when the sugar turns brown.

Add the water.  When you add the water the sugar will be lumpy but do not worry as the water boils the caramel will dissolve.  

When the water boils completely add the semolina little by little and mix well. 

Then add ghee little by little and mix well and cook till the mixture starts separating from the sides.

Remove it from the flame and add the nuts and raisins. Garnish with nuts and raisins, serve hot.

Do try this recipe, give your comments.

Labels: Breakfast, Sweets & Desserts, Healthy, Vegan