Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Soups & Salads

Pineapple Raita

Pineapple Raita

Serves: 2-3 persons

Ingredients:

  • 1½ cup canned pineapple tidbits
  • 1 cup yogurt
  • ½ teaspoon cumin powder
  • 1 teaspoon sugar
  • Salt to taste
  • ½ teaspoon chopped cilantro
  • ¼ teaspoon red chilli powder
  • 2-3 glazed cherries for garmishing (optional)

Method:

  1. Whisk yogurt properly with a whisker. Add salt, sugar, red chilli powder,and cumin powder to the yogurt. Whisk everything again.
  2. Drain pineapple chunks from the can. Add them to the yogurt. Add chopped cilantro and mix well.
  3. Keep in the refrigerator for at least 30 minutes before serving. Garnish with chopped glazed cherries.
  4. Serve chill.
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Raw Mango Chutney or Kairichi Dal

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Kairi is a raw mango. This chutney is prepared with chana dal and chillies. This is a very popular Maharashtrian delicacy prepared during the Chaitra Gauri Haldi kumkum. Let's have a look at the recipe.

Raw Mango

Ingredients:

  • 1 cup chana dal
  • 1 big raw green mango
  • 3-4 tablespoon leamon juice
  • 2 green chili paste
  • 1 tablespoon oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • Pinch of turmeric powder
  • Pinch of asafoetida
  • Salt to taste
  • Chopped cilantro for garnish

Method:

  1. Soak chana dal in water for 5-6 hours. After, drain the water and wash the dal once again. Add drained dal in a grinder and make a half crushed paste.
  2. Wash and peel raw mango. Grate the mango and add it to chana dal paste. Add lemon juice and stir well.
  3. Heat oil in a pan. Add mustard seeds and cumin seeds. As they crackle, add asafoetida,and turmeric powder. Pour this on chana dal mixture. Add salt and chopped cilantro. Give a quick stir and serve.

Note:

  1. Since the raw mango which I used was not that much sour. So I added lemon juice. Adjust the lemon juice according to the sourness of the raw mango.