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marathI FOOD ...................... WITH kalyani bhat

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The occasion was Haldi Kum Kum  and Kalyani Bhat, who was born and raised in Mumbai, capital of the state of Maharashtra in India, served delicious Marathi food to enhance the festivity. (Recipes below for for about 20 women who graced the event)

Tomato Saar

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For Tomato Saar: (picture above)

The traditional way of making this is steaming ,peeling and grinding tomatoes,
My short cut:
Two family size cans of Campbell's tomato soup
One can coconut milk

Heat ghee, add hing, jeera (cumin seeds) and a very little turmeric pwd (a pinch).
Add curry leaves, finely chopped green chillies and shredded ginger.
Empty out the cans and mix well. Add sugar and salt to taste.
Let it blend nicely and warm to a boiling point.
Garnish with cilantro.

Koshimbir (salad)

(picture below)

Take two cucumbers- peel and chop.
Take two tomatoes- chop.
Mix the above, add ground peanuts, salt, sugar and garnish with cilantro.

Vatli dal or Ambe dal 

Soak four vatis/ katoris of chana dal overnight.

Drain , grind it coarsely in food processor along with two green chillies. Wash, peel and grate medium size raw mango ( kairi) and add to dal. Add salt, sugar, lemon juice to adjust taste.

For tadka (seasoning), heat oil, add hing, turmeric, and jeera (cumin seeds). Cool and add to dal. Garnish fresh coconut and cilantro .

Batata Bhaji With Pooris

(Picture on right- Batata Bhaji)

Take 16 small potatoes( from Indian store).
Boil the potatoes, then peel and chop them lightly.
Heat oil, add hing, turmeric pwd, mustard seeds and jeera (cumin seeds)
Add curry leaves, sliced green chillies and grated ginger.
Add the chopped potato and sauté on medium. Heat until nicely browned at edges and bottom.
Add sugar, salt and lemon juice to taste.
Garnish with cilantro.

Eggplant Pickle

(Picture below- Eggplant pickle)

Cut small eggplants in quarters. 
Heat oil, sauté the egg plant, add Kepra Kairi Loncha masala( raw mango pickle masala), It's available in Indian stores.
Add salt
Cover and cook till done.

Moong Sprout Usal 

(Picture on the right)

Take 4  packets of moong ( from Indian store).
Alternate: soak moong overnight and drain water and keep them aside until they sprout.

To grind masala: One onion, three cloves of garlic,fresh coconut (5-6 tbsp)
Roast the above ingredients with little oil and grind to a paste.

Heat oil, add- hing, turmeric pwd, mustard seeds, jeera and half chopped onion.
Sauté till done, then add- sprouted moong, ground masala from above, Garam masala, red chilli powder, salt to taste and tomato sauce.
Cook till done, garnish with cilantro.

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 Desert: Shrikhand- the yogurt delicacy

Take- 2 -5 lb tubs of Indian yogurt, dahi (from any Indian store),
Optional : 2 tubs of 1 lb sour cream
Sugar ( as needed),
Sliced almonds

Line two big colanders with layers of paper towels, place the yogurt and sour cream in the colanders overnight and drain the water well. Take this drained yogurt and add sugar (usually the same amount of sugar as the yogurt is required). 

Strain it through a food mill so it smoothens out. Add velchi, saffron, nutmeg and garnish with almonds and pista. 

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