Green Herb Paste (Hirwa Thecha)

Mom often makes Hirwa Thecha – a green herb paste which she uses to combine as a sauce for curries, as chutney for breads and sandwiches, a side dish for rotis and parathas. (Hirwa = Green in Marathi language). I find this paste very handy and a small batch can be used for many different purposes. Traditionally, Coriander leaves, Garlic, toasted Cumin seeds and Green Chillies are ground to a coarse paste and used as per need.

Interestingly, the one Mom makes is a bit different from the traditional one, but nevertheless tastes yummy! I got this recipe from my Ratnagiri Kaaku. We simply loved the multi purpose paste and its abundant use. This paste is not a simple one and don’t be fooled by the timid look and the nice green color. Just a few spoons pack in lot of heat, spice and taste. So I tweak the proportions as necessary. I had a bunch of Mint leaves handy so used them up for this paste. Use tender, light green Coriander stems else use leaves alone.

Every Maharashtrian household has a different way of making this paste. Some grind them coarsely, some make a fine paste. I prefer the smooth paste and also found two methods which are practised in my family - the first one is a regular paste which can be used for Curries and Sauces; the second one which is my favorite one for summer - a spicy sandwich chutney spread. The taste is simply delicious and makes you fall in love with your otherwise regular boring sandwich.

Preparation time: 10 minutes
Processing time: 5 minutes

Ingredients:
Coriander leaves & stems – 1 cup
Mint leaves (optional) – ½ cup
Green Chillies – 3
Garlic pods – 4
Cumin seeds (optional) – ½ teaspoon
Ginger (chopped) -1 tablespoon
Onion (whole) – 1 medium
Oil
Salt

Method: 1
Wash Coriander leaves, Mint leaves and stems. Chop them coarsely. Toast the Cumin seeds & Green Chillies lightly on low flame in little oil for couple of minutes. Allow to cool. Be careful as chillies tend to burst open being subjected to excessive heat and pressure. Grind Coriander leaves, Mint leaves, Green Chillies, Garlic (chopped), Ginger (chopped) and Cumin seeds to a fine paste or a coarse paste. Adjust salt as per need. Do not add too much water. Store in a jar and refrigerate. Use within 2 weeks.
Suggested Use: For Curries and Sauces

Method: 2
Wash Coriander leaves, Mint leaves and stems. Chop them coarsely. Toast the Cumin seeds & Green Chillies lightly on low flame in little oil for couple of minutes. Transfer to a separate plate and allow to cool. Now, in the same pan, sauté an Onion split into two in oil. Once lightly crisp and brown transfer to a separate plate and allow to cool. Grind Coriander leaves, Mint leaves, Green Chillies, Garlic (chopped), Ginger (chopped), pan fried Onion and Cumin seeds to a fine paste or a coarse paste. You could add more chillies to increase the spicy flavour of the chutney spread. Adjust salt as per need. Add little or no water while grinding as this paste needs to have a chutney consistency. Refrigerate once done and use within 2-3 days as onion are prone to rapid spoilage.
Suggested Use: For Sandwich as a spread

Tiny Gram Flour Balls in Yoghurt Sauce (Boondi Raita)

Raita is a thin, yogurt based dip cum paste which serves as an accompaniment to Pulao, Biryani and Rice preparations. They can be mixed with Boondi (Tiny crispy Gram flour balls), Vegetables which are chopped finely, seasonings of various sort with masala and spices. This dip is rich in health and goodness and provides a wholesome nutrition. Serves as a great coolant for the system as well.

Raita is something which has not featured in many a previous blogs of mine. I have firmly taken it upon me now to introduce salads and dips which are yogurt based in my menu. P adores Raita and loves the tangy, creamy after taste of Yogurt. He made this dish, I was the Sous Chef at work helping him figure out what-is-where in the kitchen. He made a great tasting Raita with subtle flavours of masala and salt.

Recipe ~ P's own creation adapted from a friend.
Serves ~ 2 individuals

Ingredients:
Low-fat Yogurt - 1 cup
Boondi - 1/2 cup
Salt - as per taste
Water - For thinning yogurt
Chat Masala - 1/2 a teaspoon
Pepper powder (optional) - Just a sprinkle

Method:
Take a mixing bowl and thin the yogurt with water. Add salt and chat masala. Beat well. Finally, when you are ready to serve, add Boondi and serve as a Yogurt blend for Biryani or Pulao.

Tip: If you add Boondi while preparing this dish or earlier, they tend to turn soggy. So best is to save it for dinner time or lunch time sake and mix and serve immediately.