Metkut (Authentic maharashtrian spice powder)

 Metkut is an age old traditional recipe passed down through generations in Maharashtrian household. It is a magic powder of Maharashtrian cuisine. It is simple grounded powder made from different dals, grains and spices. It enhances the taste of food and is very healthy. Steamed rice with Metkut and pure ghee is a bliss!

It is very easy to digest and is more beneficial when you are sick or have an upset stomach. It is also good for constipation, provides fast and instant energy, regulate and improve bowel movements and stabilizes blood sugar levels. It is a healthy and nutritious recipe with high protein, dietary fibre, iron, calcium and antioxidants. Metkut can be stored in an airtight container for 1 month.

Now let's see the ingredients used for preparing Metkut:

INGREDIENTS:

1. 3/4th cup of Chana dal(Slit bengal gram)
2. 1/4th cup of Urad dal (Slit black gram)
3. 1/4th cup of Rice (Chawal)
4. 1/4th cup of Moong Dal
5. 2 tbsp of Wheat (Saboot gehu)
6. 2 tsp of dry Ginger powder (Sounth powder)
7. 1 tsp of Cumin seeds (Jeera)
8. 1 tsp of Mustard seeds (Rai)
9. 2 dried Red Chillies (Kashmiri lal mirch) (Saboot Lal Mirch)
10. 1 tsp of Asafoetida (Hing)
11. 10 Cardamom remove skin
12. 15 to 16 Fenugreek seeds(Methi seeds)
13. 15 black Pepper Corns(Kali Mirch)
14. 3 Cloves (Lavang)
15. 1 Nutmeg (Jaiphal)
16. Salt to taste
17. 1 tsp of Turmeric powder (Haldi Powder)

METHOD:

1. Heat a pan on a medium flame. Add Chana dal and roast it until it releases aroma. Transfer the Chana dal into a dish.
2. Add Asafoetida (Hing Powder) and Turmeric Powder (Haldi Powder) into the roasted Chana dal.
3. Further add Urad dal and roast it until it get the golden color. Transfer the Urad dal into the dish.
4. Add Moong dal and roast it for 5 minutes and transfer it into a dish.
5. Add Wheat and roast it for 2 minutes until it pop up like s popcorn. Transfer it into a dish.
6. Now add Rice into a pan and roast it. Do not burn the rice. Transfer it into a dish.
7. Now on a low flame add Mustard seeds, Cumin seeds, Black pepper corns and Cloves. Roast it until it turns aromatic. Transfer it.
8. Add 2 Red Chillies and roast it for 2-3 minutes on low flame. Transfer it.
9. Now turn off the gas and add Cardamom seeds, Fenugreek seeds and roast it for a minute and transfer it into a dish.
10. Let all the ingredients cool down completely.
11. Before grinding, add Nutmeg Powder in it.
12. Transfer the roasted ingredients into a blender jar and blend it to a fine powder.
13. Add salt to taste and blend it once more.
14. Transfer everything into a strainer and sieve it.
15. Remaining residue (Coarse powder of metkut) on a strainer can be used for making Sambar, Salads or Amti.
16. Metkut is ready. Transfer metkut into a airtight container and store it in a dry place.

Shengole or Shingulya (A Traditional Maharashtrian Dish)

 Shengole or Shingulya is a traditional maharashtrian recipe. It can be a good alternative at the time when you don't have vegetables at home. It can be prepared with Kulith(Horsegram flour) and cooked in flavorful curry made from green chillies , ginger, garlic and some spices. This is very delicious and satisfying recipe. There are several ways to prepare this recipe. It can be also made from Jowar flour, Bajra flour, Besan flour.

It is mostly prepared in winter season. It is a one pot meal which can be prepared for dinner as well as for lunch. It can be also called as maharashtrian healthy pasta. The recipe is simple, easy to make , tasty and energetic. Serve this shengole with dollop of homemade ghee for scrumptious light meal. You can also serve it with roti or rice along with chopped onions and papad.

Kulith(Horsegram )Benefits:

It has an excellent nutrient profile. Plenty of antioxidants. Protect against Kidney stones and gallstones and also prevents lifestyle disorders. It has a potential to fight against anemia, growth retardation, maternal mortality. It helps for weight loss. Protein rich food. Helps for glowing skin, good for sugar level problems.

INGREDIENTS:

1. 1 cup of Kulith(Horesegram flour)
2. 1/4 cup of wheat flour (Gehu ka Atta)
3. 1 tbsp of garlic green chilli paste
4. 1/4 tsp of Turmeric powder.(Haldi Powder)
5. 1 tsp of Mustard seeds (Rai)
6. 1/2 tsp of Cumin seeds (Jeera)
7. salt to taste
8. 2 tbsp of finely chopped Coriander leaves (Dhania Patta)
9. 1 tsp of Red chilli Powder.
10. 3 tbsp of oil.
11. 1 tsp of Garlic Ginger paste
12. 2 tbsp of Horsegram flour (Kulith)
13. 2 tbsp of Roasted peanut powder (Singdana)
14. 1/4 tsp of Asafoetida
15. 3.5 cups of water.

METHOD:

1. In a mixing bowl add 1 cup of Kulith(Horsegram flour), 1/4th cup of wheat flour(gehu ka atta) and 1 tbsp of roasted peanut powder and mix well
2. Add 1 tbsp of garlic greenchilli paste, turmeric powder, salt to taste and 1 tbsp of oil and mix well into crumble texture.
3. Add 1 tbsp of chopped coriander leaves, add little by little water at a time and knead into a soft dough.
4. Cover it and rest it about 15 minutes.
5. Further heat a Kadai add 2 tbsp of oil. Add mustard seeds and let it pop up.
6. Now add cumin seeds and let it sizzle.
7. Reduce heat to low, add asafoetida, garlic paste, red chilly powder and fry for a minute.
8. Add 3.5 cups of water and salt to taste. Let the gravy boil nicely.
9. Further pinch 1 inch ball of dough and roll it into pipe size about 5" long and 1/4" thick.
10. Repeat the process to make all the shengole.
11. In a kadai, when the water has started boiling reduce the flame to low and gently slide the prepared shengole into simmering water.
12. Keep the flame into medium and let it cook for 20 to 25 minutes
13. Meanwhile mix 2 tbsp of Kulith flour (Horsegram flour) with water and make a thin paste. Mix it into boiling water so that the gravy become thick.
14. After 20 minutes shengole  are cooked, turn the heat low for 5 minutes.
15. Turn of the flame, add ghee on shengole and serve with rice or roti along with chopped onions and papad.

Whole Wheat Chocolate Steam Cake

Whole wheat chocolate cake recipe is an easy,simple tasty and healthy dessert prepared with whole wheat flour, curd, sugar and milk. This recipe is made without microwave oven and eggs.

Generally cakes are prepared with all purpose flour but here instead whole wheat flour is used as a healthy alternative. Not only does this cake tastes good, it is also a healthier version than classic chocolate cake.

It is the unique way of preparing traditional eggless whole wheat chocolate cake recipe using steamer (without an oven). Yes you have heard it right!!! In this steam cake the texture is bit different from baked one. It will be more moist bit heavier and less spongy. But it is delicious!!!!

Now for preparing Whole Wheat Chocolate Steam Cake.. The ingredients are

INGREDIENTS:

1. 1 cup of Whole wheat flour (Gehu ka atta)
2. 3/4th cup of Curd (Dahi, Yoghurt)
3. 3/4th cup Sugar.(Chinni)
4. 1 tsp of Vanilla extract/ essence
5. 1/2 cup of melted ghee (You can use unflavored  oil)
6. 1/4th cup Cocoa powder
7. 1 tsp Baking Powder
8. 1/4th tsp of Baking soda
9. Pinch of salt.
10. 2 tbsp of Coffee Powder
11. 1/4th cup of milk.
12. 1/8th cup (16 gm) of hot water (for atta cake only)

CHOCOLATE FROSTING:

1. 4 tbsp of Morde Dark Chocolate Bar
2. 1/4th cup of chilled fresh Amul Cream
3. 1/4th cup of Icing Sugar
4. 1 tsp of Vanilla extract/ essence

METHOD:

1. In a large mixing bowl take 3/4th cup of Curd (Dahi, Yoghurt), 3/4th cup of Sugar(Chinni), 1 tsp of Vanilla essence/ extract.
2. Whisk it well till the sugar dissolves completely.
3. Add 1/2 cup of Melted Ghee or Unflavored Oil and whisk it well till it combines well.
4. Now sieve 1 cup of Whole Wheat Flour(Gehu ka atta), 1/4th cup of Cocoa Powder, 1 tsp of baking powder, 1/4th tsp of baking soda, 2 tbsp of Coffee Powder and pinch of salt.
5. Mix well with cut and fold method. Do not over mix as the cake turns rubbery.
6. Further add 1/4th cup of milk to the batter mix it, and add 1/8th cup(16gm) of hot water, again mix well forming a thick flowing consistency.
7. Now add cake batter into a round cake mould, make sure grease the mould with ghee/oil to avoid sticking.
8. Level up the batter and pat the pan twice to remove the air incorporated into the batter.
9. Now cover this cake mould with aluminium foil nicely, so that it will prevent water from entering while steaming.
10. Place this cake pan into a steamer with enough water.
11. Steam for 70 minutes, make sure add enough water to the steamer if the water finishes of in between.
12. After 70 minutes, remove the aluminium foil and check it with knife, if the knife comes out clean then the cake is done.
13. Cool it completely. Keep it aside.

FOR CHOCOLATE FROSTING:

 

1. Take 4 tbsp of Morde Dark Chocolate . Melt it with double boiler method. Double boiler method means : Boil water in a saucepan, take another bowl which fits perfectly on the sauce pan and add the chocolate shavings , turn on the heat. Make sure that flame should be on low flame. Don't cover the chocolate. Be patient chocolate will melt.
2. Cool down the melt chocolate. Add 1/4th cup of chilled Amul milk cream ,1/4th cup if icing sugar along with 1 tsp of Vanilla essence/ extract  and mix it gently.
3. Frosting is ready. Now spread generous amount of chocolate frosting on cake and spread it all over the cake.
4. Take morde milk compound chocolate or any Dairy milk chocolate which is easily available in the market. 
5. Save some chocolate using a vegetable peeler and sprinkle on cake. Decorate with cherries and tutti fruity.
6. Finally egg less steamed Whole Wheat Chocolate Cake is ready. Cut the cake into desired shape and enjoy. Store in the refrigerator and serve it later.