Fresh Coriander (or parsley) ”“ chopped

1 ”“ 2 spoons of sugar (Splenda)

1 fresh green lime

Pravin”™s Special Ingredients (adds subtle flavour)

3 tablespoon of Japanese Plum Wine

1 tablespoon of Ginger wine

(One can substitute to suit his/her own flavour)

COOKING PREPARATION

1)           Clean whole potatoes in running water (at least 3 times) ”“ scrub and remove any dirt or soil etc

2)           Wash Split Gram (small cheek peas ”“ lentils) dal in a pot to clean. Check for any stone etc & remove

3)           Boil whole potatoes (with skin) in a deep pot. After one boil on high heat, boil on medium heat till tender but not too soft.

4)           When potatoes are tender, remove & let these cool (under running cold water).   Cut each potato in half (keep skin intact). Set aside   (Note: Any potato which had become too soft ”“ remove skin, mesh & add to butternut gravy).

5)           Simultaneously or otherwise, boil dal in separate pot (small) .The dal & water not to be greater than 1/2 the pot in height. After one boil on high heat, boil on medium heat till tender but not too soft.   Keep stirring occasionally as required so dal does not stick to bottom. Add a spoonful of salt in the boiling water. When done the soft dal (with remaining water) to be set aside.

6)           Remove skin from Butternut squash. Cut into half, remove seeds and loose pulp.

Dice it (or cut into small pieces)

7)           Simultaneously or otherwise, boil (in only in limited/sufficient water) cut (& skinned) pieces of butternut squash in a separate pot till soft. Mesh the squash ( a thick gravy!). When done, set aside meshed butternut squash…          

NOW YOU ARE READY FOR REAL COOKING

1)           In a good size (large) wok on the stove at MAX, put 2 1/2 teaspoon(s) of olive oil (or

          vegetable oil). Heat it to just be ready for frying. Once it is hot ”“ put 1 teaspoonful    

          filled with a mix of cumin seeds, mustard seeds, turmeric (haldi) powder, a bit of chili

          (red) powder.   Cover the wok (to avoid any spray of hot oil outside). It will fry, (with

          a pop and sizzle). Turn the temp down a notch (7 or 8), add immediately chopped
          onions . KEEP stirring (with a wooden spoon) so that it does not burn or stick to the

          bottem of the wok.

2)           Let the onions simmer till shine ”“ do not cook too much. Add diced tomatoes and                 stir. You may want to heat up the wok a little   – keep stirring till tomatoes integrate in the mix. Add ½ cup of water to the mix to help the mix not to stick to the bottom of wok.

3)           Add minced ginger and garlic (mix well). Keep stirring the mix.

4)           Add soft dal to the sizzle mix.   On high heat, keep stirring for 5 minutes.

5)           Then lower heat (5 to 7), add

·                 1 ½ teaspoon turmeric (haldi powder)

·                 1 tablespoon of red chili powder.

·                 4-teaspoon salt

Stir and mix. Cover the wok and let dal &mix cook on slow heat for about 5 minutes.

6)           Add cut potatoes (with skin) to the dal mix (on the range). Put heat to high heat for

            2 minutes and stir the potatoes and the dal mix well. Keep stirring as required so

            that the mix do not stick to the bottom of the wok.

7)           Add meshed butternut squash (gravy) to the mix. Keep stirring on low heat.

8)           Add special ingredients ”“ 3 tablespoons of Japanese Plum Wine & 1 tablespoon of ginger wine (you may want to substitute to your taste). Keep stirring on low heat.

9)           Add   (keep stirring as required)

·                 1 ripe Kiwi Fruit or Peach   ”“ cut into small pieces

·                 Fresh Coriander (or parsley) ”“ chopped

·                 1 ”“ 2 spoons of sugar (Splenda)

10)    Add 1-1/2 tablespoon tomato paste or spaghetti sauce ½ cup (for color).   Stir as required.

11)    Optional ”“ Add squeezed fresh lime juice (1 green lime)

Remove from the range and transfer to serving dish. Spread chopped coriander or parsley leaves over the top of the “machusi” for decoration.
 

Done   – Enjoy your “special machusi” with Chapatti or nan or toast or by itself.