The most celebrated chef of India shares few of his amazing recipes with the readers of Soul Curry. Try out the dishes yourself and trust us you’ll really like them all!

Simply Delicious- Lemon Rice

Method

1. Soak rice in four to five cups of water for about thirty minutes. Drain and then cook in four cups of boiling salted water until almost done. Drain and keep aside.
2. Heat ghee in a shallow pan or a kadai. Add asafoetida. Add red chillies, dhuli urad dal, chana dal and fenugreek seeds. Cook till dals change colour to light brown.
3. Add peanuts and mustard seeds. As mustard seeds crackle, add curry leaves and turmeric powder. Stir-fry for half a minute. Add cooked rice, salt and lemon juice. Mix well, cover and cook on low heat for about five minutes.
4. Garnish with coconut and serve hot.

Chef’s tip: You can use either roasted or fried peanuts in this recipe.

Spicy Goodness- Maharashtrian Kadhi

Method

1. Combine besan and yogurt thoroughly in a deep pan. Add two cups of water, salt to taste and turmeric powder. Cook on low heat stirring continuously.
2. Heat oil, add mustard seeds. When they crackle add ginger paste, garlic paste, green chillies and curry leaves. Cook for a minute and then add to kadhi.
3. Stir continuously on low heat until kadhi is slightly thick.
4. Adjust salt and serve hot with steamed rice.

Light n Refreshing- Curd Rice

Method

1. Wash and soak rice in three cups of water for fifteen minutes. Drain and cook the rice in three cups of water till just done.
2. Cool the rice then add curds and salt and mix well. Keep aside in a bowl.
3. In a pan heat some oil, add mustard seeds. Once they crackle add asafoetida and curry leaves. Add green chilies and ginger and sauté for minute. Remove from heat and keep aside to cool.
4. Add the seasoning to the rice and curd mixture. Mix well and serve.

Yummy Mango Delight- Kutchi Mango Phajeta

Method

1. Take besan in a bowl, add turmeric powder, salt and mango pulp. Mix well and add buttermilk, stirring constantly.
2. Heat oil in a pan. Add asafoetida, cumin seeds, curry leaves, green chillies and ginger.
3. When they begin to change colour, add besan mixture. Mix well adding sufficient water to get a thin consistency.
4. Add jaggery and bring it to a boil.
5. Add coriander leaves and continue to cook for three to four minutes.
6. Serve hot.

Scrumptious Wadas- Baked Moong Sprout Wadas

Method

1. Mix moong dal and urad dal. Clean, wash and soak in three cups of water for two hours. Drain and set aside.
2. Grind the soaked dals along with blanched sprouts, green chillies and half of the ginger to a coarse thick paste using very little water.
3. Transfer into a large bowl. Mix well and set aside to ferment for six to eight hours.
4. Add salt, turmeric powder, red chilli powder, garam masala and baking powder. Mix well. Stir in remaining chopped ginger.
5. Grease a Microwave plate. Place spoonfuls of wada mixture on the plate.
6. Cook on Microwave HIGH (100 %) for one and a half to two minutes.
7. To serve: Cover wadas with salted yogurt and drizzle with coriander chutney and sweet tamarind chutney. Garnish with coriander leaves.

*Sanjeev’s Kitchen Courtesy: The Yellow Chilli