Tag Archives: maharashtrian

MALVANI FISH CURRY

It had been ages since I tried a new fish curry at home. When I was at the super market the other day decided to buy some fish not knowing what curry I was planning to make with it. Everyone at home likes a nice spicy curry and I found this Malvani fish curry recipe on craveclickcook.com. The use of bedgi chillies or in my case kashmiri chillies gives this curry it’s lovely red colour! Ideally I would have liked to make this curry with surmai (king fish) or Pomfret, but had to settle for Basa (Vietnamese River Cobbler).

This is what you’ll need

Fish (I used basa fillets): 500gms (cut into 1.5″ pieces)

Grated coconut: 1 cup

Tamarind extract: 3tbsp

Malvani fish curry masala: 2tbsp

(Prepare this grinding around 8-10 kashmiri red chillies, 2-3 red chillies, 1tsp roasted coriander seeds and half a tsp of turmeric powder)

Garlic: 3 cloves

Ginger: 1/2″ piece

Coconut milk: 1/2cup

Onion: 1 (sliced)

Curry leaves: few

Mustard seeds: 1tsp

Coriander leaves: To garnish

Oil: 2tbsp

Salt to taste

Let’s get cooking

1. Clean the fish, apply turmeric powder and salt to it. Keep aside for half an hour.

2. Grind the coconut, ginger, garlic, tamarind extract along with the malvani fish powder to a fine paste, adding water if required.

3. Heat the oil in a pan. Season with mustard seeds and curry leaves.

4. Add the onions and saute until translucent.

5. Add the coconut paste and salt.

6. Pour in the coconut milk and let it cook for a couple of minutes. Check for spiciness and add more malvani masala if required.

7. Slowly drop in the fish pieces and cook until the fish is done. Don’t over cook.

8. Once done, garnish with coriander leaves and serve hot with rice.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

 

 

MATKI CHI USAL (MOTH BEAN DRY CURRY)

This is a common dish prepared in Maharashtrian households. Easy and quick to make, and it uses Goda masala (a common garam masala used in Maharashtrian cooking, with a distinct flavour)

This is what you’ll need

Matki: 1 cup

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Goda masala: 1 1/2tsp

Jaggery: 2tbsp

Kokum: 3 petals (or 1tsp lime juice)

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Hing (asafoetida): 1/2tsp

Curry leaves: Few

Coriander leaves: To garnish

Coconut: 2tbsp (to garnish)

Oil: 1tsp

Salt to taste

Let’s get cooking

1. Soak the matki beans for 6 to 8 hours. Drain and tie in a muslin cloth. Keep in a warm overnight place to sprout.

2. Once they sprout, remove and keep aside.

3. Heat oil in a pan and season with mustard seeds, cumin seeds, hing and curry leaves.

4. Add the chilli powder and turmeric powder.

5. Mix in the sprouted matki.

6. Add water to cover the matki. Cover and cook until the matki is cooked.

7. Add the kokum, goda masala and salt. Cook for another 3 to 4 minutes.

8. Do not make the mixture completely dry.

9. Garnish with grated coconut and chopped coriander leaves.

10. Serve hot with phulkas.

Approximate preparation and cooking time: 30 minutes (excluding soaking and sprouting time)

Serves: 2-3

 

 

 

 

BATATA POHA (BEATEN RICE WITH SPICED POTATO)

A commonly had breakfast in most Maharashtrian households, Batata Poha however is also something we make often in Amchi households. Quick and easy to prepare and I like it nice and lemony!

This is what you’ll need

Thick poha: 3 cups

Potatoes: 2

Onions: 2

Green chillies: 3

Mustard seeds: 1tsp

Turmeric powder: 1/2tsp

Curry leaves: Few

Grated coconut: 2-3tbsp

Coriander leaves: To garnish

Lemon juice: Juice of 1 lemon

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Wash and soak the poha in water for 3-5 minutes. Strain in a colander and keep aside.

2. Peel and cut the potatoes into one inch cubes. Keep them soaked in water, until needed.

3. Slice the onions finely. Chop the green chillies and coriander leaves and keep aside.

4. Heat the oil in a pan and season with mustard seeds and curry leaves.

5. Add the sliced onions and green chillies. Fry until the onions are pink.

6. Add the turmeric powder and the potatoes. Add a little water, cover and cook until the potatoes are done.

7. Stir in the poha, lemon juice, and salt. Mix well.

8. Top with grated coconut and chopped coriander leaves.

9. Serve hot with a slice of lemon.

Approximate preparation and cooking time: 30 minutes

Serves: 4

BHAKARWADI

Out of the blues last night I thought I should try making Bhakarwadis at home. The recipe looked really easy and I had everything that was needed to make it at home. So in the afternoon it was time to be reminded of the ever so famous Chitale Bandhu and I got cooking. The main recipe I followed was from bhavnaskitchen.com. However I did make a few modifications.

The first lot of bhakarwadis did not turn out as crisp as I thought they would, but then fried the rest on a low flame and that did the trick!. Happy cooking. đŸ™‚

This is what you’ll need

For the outer covering

Besan (gramflour): 3/4 cup

Maida (plain flour): 1 1/4 cup

Chilli powder: 1/2tsp

Hing (asafoetida): 1/4tsp

Turmeric: A pinch

Baking powder: 1/2tsp

Oil: 3tbsp

Salt to taste

For the filling

Dessicated coconut: 100gms

Poppy seeds: 40gms

Sesame seeds: 40gms

Badishep powder: 1tbsp

Cumin powder: 1/2tbsp

Coriander powder: 1/2tbsp

Green chillies: 3 (finely chopped)

Ginger paste: 2tsp

Garlic paste: 1tsp

Chilli powder: 2tsp

Turmeric powder: 1/2tsp

Hing: 1/4tsp

Coriander leaves: 3tbsp (finely chopped)

Clove powder: 1/2tsp

Sugar: 2tsp

Tamarind paste: 1tbsp

Salt to taste

Oil for frying

Let’s get cooking

1. Prepare the outer dough, by mixing all the ingredients in a bowl.

2. Add water little at a time to make a firm dough. Keep aside.

3. Mix the ingredients for the filling in a bowl and keep ready.

4. Roll out the dough into flat chappatis around 4 to 5″ in diameter

5. Spread spoonfuls of the filling in the centre, gently pressing. (If the filling doesn’t stick, lightly dampen the rolled out dough)

6. Fold into a roll. Cut into half inch pieces and deep fry on a low flame, in hot oil until golden brown.

7. Drain on kitchen towel. Once cool store in an air tight container.

Approximate preparation and cooking time: 50 minutes

Serves: 4-6

MUTTON TAMBDA RASSA (SPICY MAHARASHTRIAN STYLE LAMB CURRY)

Last night when I told my son that I would make mutton curry for lunch I hadn’t thought of what curry I would be making. Woke up this morning and suddenly remembered the yummy Mutton Rassa that our next door neighbour used to make. I called Amma and asked her to find out how Maikaki made her rassa curry. Quickly made note of the recipe and got into action!

This is what you’ll need

Mutton: 500gms

For the marinade

Ginger garlic paste: 2tsp

Chilli powder: 2tbsp

Turmeric powder: 1/2tsp

Lemon juice: 1tbsp

Salt: 2tsp

To be roasted and ground 

Onions: 1 1/2 (finely chopped)

Coriander seeds: 1tbsp

Cloves: 3

Cinnamon: 1/2″ piece

Peppercorns: 5

Poppy seeds: 2tsp

Desiccated coconut or copra: 3tbsp

For the curry

Onions: 1 1/2 (chopped)

Ginger garlic paste: 1tsp

Tomatoes: 2 (chopped)

Salt to taste

Let’s get cooking

1. Clean and wash the mutton well.

2. Marinate it with all the ingredients listed under marinade for around half an hour.

3. Heat a little oil in a pan and fry the ingredients under roast and grind starting with coriander seeds, cloves, cinnamon, peppercorns and poppy seeds. Add the onions and let them brown. Lastly add the desiccated coconut and after that turns brown let the mixture cool. Grind to a smooth paste and keep aside.

4. Heat oil in a pressure cooker and add the onions for the curry. Saute until brown.

5. Add the ginger garlic paste and fry for another minute.

6. Mix in the tomatoes and cook until pulpy.

7. Add the marinated mutton pieces and fry for – minutes. Add 1 1/2 to 2 glasses of water and pressure cook until the meat is done. ( I like the meat well done, so cook it for around 5-6 whistles)

8. Once the pressure falls, add the ground paste and let the gravy boil for 5-7 minutes on a low flame. Check salt and add if required.

9. Serve hot with rice or chappatis.

Approximate preparation and cooking time:  About an hour

Serves: 4

 

 

 

SHRIKHAND ( YOGHURT SWEET)

Shrikhand is a popular sweet dish among Maharashtrians and Gujratis, Shrikhand with puris has always been one of my favourite combinations. Usually the yoghurt that is used needs to be strained well by tying it in a muslin cloth. I used Greek yoghurt since it  is easily available here and does not require any straining because of it’s thick consistency.

This is what you’ll need

Fat free Greek style yoghurt: 2 cups

Sugar: 3/4 to 1 cup (depending on how sweet you like it)

Saffron: 8-10 strands (dissolved in 1tbsp of warm milk)

Cardamom powder: 1tsp

Let’s get cooking

1. Whisk the yoghurt and sugar well to a smooth mixture.

2. Add the saffron and cardamom powder. Mix again.

3. Refrigerate until serving time.

4. Serve chilled with puris, chappatis or on it’s own.

Approximate preparation time: 10 minutes.

Serves: 2-3

 

MISAL PAV

I usually don’t buy moth beans, but the other day when I saw them in the Indian grocery store I thought of making misal pav, so picked up a packet of the beans. Honestly, I cannot remember the last time I even ate misal pav, so I had to call Amma to ask her for the recipe!. The usal recipe was amma’s, with a few alterations, but for the Kat/ rassa I followed the recipe from The Chef and Her Kitchen. It turned out yummy and everyone gorged on it.

This is what you’ll need

For the usal

Matki (moth beans)sprouts: 2 cups

Onions: 2

Potato: 1

Mustard seeds: 1tsp

Turmeric powder: 1/2tsp

Hing (asafoetida): 1/2tsp

Salt to taste

Oil: 2tsp

*Mirchi cha thecha: 1 1/2 tsp (recipe given below)

For the kat/ rassa

Onion: 1

Tomatoes: 2

Dessicated coconut: 4tbsp

Garlic: 5 cloves

Ginger: 1/2″ piece

Chilli powder: 1tsp

Coriander powder: 1tsp

Cumin powder: 1/2tsp

Turmeric powder: 1/4tsp

Goda masala: 1tbsp

Coriander leaves: To garnish

Salt to taste

Oil: 3tbsp

To serve

Pav: 6

Poha chivda: 1/2 cup

Mixed farsan: 1cup

Chopped onions: 2

Coriander leaves: 2tbsp (finely chopped)

Lemon wedges

Let’s get cooking

*For the mirchi cha thecha soak 6-8 red chillies in water for around 10 minutes and ground to a fine paste along with 5-6 cloves of garlic and a little salt. Keep aside.

For the Usal

1. Wash and peel the potato. Finely chop the potato and onions.

2. Heat oil in a pressure cooker and season with mustard seeds and hing. Add the turmeric powder.

3. Add the onions, potato and the matki sprouts, along with a glass of water.

4. Cover the cooker with the lid, without the whistle and cook until it steams for around 5 minutes.

5. Open the lid and add the mirchi cha thecha and let the mixture boil well. Check for salt. Keep the usal aside.

For the kat/ Rassa

1. Chop the onion, tomatoes, ginger and garlic finely.

2. Heat 1tbsp of oil in a pan and saute the onions until brown.

3. Add the ginger, garlic and fry for another few minutes.

4. Add the coconut and fry further for another 3-4 minutes, taking care not to burn the coconut.

5. Mix in the tomatoes, coriander powder, cumin powder and fry well until the tomatoes are pulpy.

6. Once the mixture is cool grind it to a smooth paste.

7. Heat the remaining oil in the same pan and fry the ground paste once again. To this add the chilli powder, turmeric powder, goda masala and salt.

8. Add 2-3 cups of water and bring the mixture to a boil, until the oil floats on the top.

9. Add the chopped coriander leaves.

To serve the Misal Pav

1. In a bowl first put a layer of the misal.

2. On top of the misal pour 2 ladles of the kat/rassa

3. Add the poha chivda, followed by the chopped onions and coriander.

4. Lastly top with mixed farsan and liberal amount of lemon juice.

5. Serve this with the pav.

Approximate preparation and cooking time: 45- 50 minutes

Serves: 2-3

SABUDANA VADA (SAGO CUTLETS)

During my dietetics internship in Sion hospital, I remember relishing the Sabudana Vada in the canteen there. We used to rush to the canteen just for that because they would be sold out like hot cakes. Not that I don’t like Sabudana Khichadi, the healthier option, but once in a while like to indulge in the Vadas too, like we did for breakfast this morning! Enjoy. đŸ˜€

This is what you’ll need

Sabudana (sago): 150gms

Potatoes: 2

Groundnuts: 75gms

Green chillies: 6

Sugar: 2tsp

Ginger: 3/4″ piece

Lime juice: 3tsp

Coriander leaves: Few

Salt to taste

Oil for frying

Let’s get cooking

1. Soak the sabudana in water for an hour.

2. Boil the potatoes. Peel, mash and mix it with the sabudana.

3. Powder the groundnuts and finely grate the ginger. Chop the green chillies and coriander leaves finely.

4. Add this to the sabudana potato mixture, along with the salt and lime juice.

5. Shape into flat vadas and deep fry until golden brown.

6. Serve hot with coriander chutney.

Approximate preparation and cooking time: 30 minutes (excluding soaking time)

Serves: 4

 

 

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