Rasaswad

My beloved Foi, who passed away this week, used to make really nice amti. Not sure if this is the recipe she followed (I had it a long time ago, so don't remember the exact taste), but this one does come close, I think. https://www.youtube.com/watch?v=SOxp38zoCNg&t=41s Boil toor daal with salt and turmeric. Heat oil, add mustard seeds, cumin seeds, curry leaves and hing. Add chopped tomato and cilantro and saute for a bit. Add grated coconut, goda masala and red chilli powder. Saute again till slightly fragrant. Add the daal, salt, water, kokum, a bit of tamarind pulp and a bit of jaggery (next time add it later, so L. will like it). Let it boil for about 5-7 minutes and serve with rice. 

I used home-grown baby methi for this, and pretty much followed the recipe. https://www.youtube.com/watch?v=gDdhCFW4Vhk Wash and soak quarter of a cup of toor daal. Wash and chop methi (not too fine). Heat oil, add 1-2 cloves of chopped garlic and chopped green chilli. Let it saute for a minute or so. Add 1 medium, diced red onion. Let it brown around the edges. Add the methi, stir, and then add toor daal and turmeric. Add about a 1/2 cup of water, cover and cook for 5-7 minutes. Add salt, adjust water and continue cooking until toor daal is just done (you want it to retain the shape). Add a big handful of grated coconut and very little jaggery (L. would have preferred less than what I added, which was like 1/2 teaspoon). Mix and serve with rotis.

This is a classic working-man's food from Maharashtra, and every city claims that their version is the best. Sure enough, my hometown, Thane, is famous for it's "Mamletdar Misal", which I've only ventured a few times (it's pretty spicy). Here's the version I've been making that's been working quite well. For the Sprouts: Wash and soak about a handful of each of these beans (or whichever ones you have on hand): Moong beans, Matki (or moth beans, or Turkish gram), green and/or brown chana (small garbanzos), white vatana (peas), whole masoor (lentil), a bit of small vaal (butter beans, small variety, but smaller quantity, since they tend to get bitter), and maybe some Kulith (horse gram, can't remember if I put it in). Soak the beans overnight, drain and tie them in a kitchen towel and leave them over a strainer for 1-2 days, till you get small sprouts. I usually make a big batch, and freeze half for another time, and it works great. For the

Someone actually requested this at work: Here’s how I’ve been making it for years (although I’ve never tasted it myself, I have received compliments): Boil about 3/4 cup water, add about 1 tbsp of tea leaves (the tea brand/type does matter. I use Lipton Red Label/Taj Mahal), about 1/4 -1/2 tsp of fresh grated ginger, and 2-3 whole cardamom pods, pounded (both skins and seeds). Let it boil for a few minutes till the tea turns dark. Now add about 1/2 cup milk, bring it back to boil, and continue boiling on low heat for 3-4 more minutes (this is a typical method in certain parts of India). Strain, and add sugar according to taste. Here are some more optional add-ins during boiling: few fresh mint leaves, a big pinch of whole fennel seeds, 1/4 tsp chai-masala (you can find it in an Indian store, or make your own: typically contains cardamom, black pepper, fennel, cloves, cinnamon, dry ginger, etc.).   Those who might be curious to learn more about the culture of “cutting chai” in Mumb