Showing posts with label Curries. Show all posts
Showing posts with label Curries. Show all posts

Friday, June 22, 2007

Batata Rassa


Rassa Bhaaji is sabji in Maharshtrian meal where the gravy is very thin. Batata Rassa is a wet sabji from potato with thin gravy which I'll be posting for RCI Maharashtrian Cuisine! I didnt get to spend time with my in laws after marriage.. So I cant really say much about dishes and cooking style at my in laws.. This is my husband's recipe and so I had to post it! :) Hence this is probably the only recipe that I learnt from my laws :D Enjoy this spicy batata rassa with hot rice once and you would surely give it another try!

Batata Rassa


What you need:

2-3 Potatoes,diced
1 inch Ginger
3-4 cloves Garlic
1/2 cup dry Cocunut, grated
1/4 cup Corriander
1 tsp Mustard Seeds
1 tsp Cumin Seeds
A pinch of Asafoetida
1 tsp Goda Masala
1-2 tsp Red Chilli Powder
1/2 tsp Turmeric
1/3 cup Peanut Powder(roasted)

Salt
Oil
Water

How to proceed:

1) Add ginger, garlic, corriander and cocunut to mixer and prepare a smooth paste
2) Heat 4-5 tsp Oil and add mustard and cumin seeds to it
3) When mustard seeds start spluttering, add asafoetida and paste to it
4) Fry the paste till it turns golden brown
5) Now add goda masala, red chilli powder and turmeric, mix well
6) Add diced Potatoes and saute for 5-7 mins
7) Now add 2-3 cups water (as desired) and let potatoes are cooked
8) Add salt and cook till oil comes up and forms a layer (This might seem too oily but its that way :) This oil is called Tarri/Tawang in Marathi)
9) Now add peanut powder and let cook for another 5 mins
10) If potatoes are still uncooked, cover and cook for some more time
11) Serve hot with rice, bhakris or chapatis!

Monday, June 11, 2007

Katachi Aamti


In continuation to my previous post for Puran Poli, here’s katachi aamti for RCI Maharashtrian Cuisine. Katachi Aamti is one the favourite spicy curries in Maharashtra. It is usually prepared with puran poli using the water in which chana daal is boiled. I love this aamti so much that I prepare it very often without puran poli and eat it with rice. Don’t worry about the cooked daal.. I make chana daal kheer :D This aamti is also known as rasshi in North Maharashtra and yelavni in the solapur region! Whenevr my mom makes puran poli, she takes some of the puran poli dough and puts small pieces of it in this aamti. These dumplings, known as dubukwade, taste awesome! :) At mom’s place, I see to it that all dubukwade fall in my bowl :D Mahrashtrina goda masala gives a nice flavour to this dish. Unfortunately I didn’t have any :( But still nothing much to miss.. mom’s recipe with all the remaining ingredients make my aamti “ek number”(number 1/superb)!! ;)

Katachi Aamti


What you need:

1 and ½ cups Katache Pani
1 piece Cinnamon
2 bay leaves
8-10 curry leaves
1 tsp Mustard seeds
1 tsp Cumin Seeds
A pinch of asafoetida
2 tsp Red Chilli Powder
2 tsp Garam Masala
½ tsp Tamarind concentrate
3 tsp Jaggery
2 tsp Cumin Seeds, roasted
3-4 tbsp Dry coconut, grated and roasted
Salt to taste
1 tsp Corriander, chopped
Oil
Water

How to proceed:

1) Grind roasted cumin seeds and coconut to a thin paste
2) In a cooking vessel, add katache pani, tamarind, jaggery, red chilli powder, garam masala and salt to it. If you have Mahrashtrian goda masala, add 1-2 tsp of it
3) Bring this to boil and then add coconut paste
4) Boil for more time, add water if its too thick
5) In a separate pan, heat oil and add cinnamon, bay leaves and curry leaves to it. Then add mustard seeds and cumin seeds and a pinch of asafoetida.
6) When mustard seeds start spluttering, transfer the tadka to the aamti
7) Mix well and boil for another 5 mins.
8) Garnish with corriander and serve hot with puran poli.

Saturday, June 2, 2007

Chawlichi Aamti


Maharashtrian meal consists of one wet sabji, which is prepared either from beans, legumes , dals or vegetables. Wet sabjis can be classified as aamti (one with thick gravy) and rassa bhaaji (one with thin watery gravy). Chawli Aamti, which is a typical wet sabji from aamti category, is my entry for RCI Maharashtrian Cuisine.

Chawlichi Aamti is prepared from Chawli/Lobai Beans/Black Eyed Beans and usually eaten with rotis or rice. If the amount of water is less, then the dry chawli sabji will fall in the “Usal” category, chawlichi usal and can be eaten only with rotis. The size of chawli beans does not matter in the preparation of this aamti. Tastes best served hot with rice with a dash of lemon.


Chawlichi Aamti



What you need:

1 cup Chawli/ Lobia Beans/ Black Eyed Beans
2 tbsp Oil
5-6 Curry Leaves
1 tsp Mustard Seeds
A pinch of Asafoetida
1 Onion chopped
1 Tomato chopped
2-3 tsp Red Chilli Powder
2 tsp Garam Masala
1 tsp Corriander Powder
1 tsp Cumin Powder
½ tsp Turmeric Powder
Salt to taste
Few strands of Corrainder, chopped
½ Lemon

How to proceed:

1) Wash and soak Chawli in water for 4 hrs
2) Pressure cook Chawli in cooker with some salt till 1 whistle
3) Heat Oil in a pan, add curry leaves, mustard seeds and asafetida
4) When mustard seeds start spluttering, add chopped onion.
5) Fry onion till it turns brown and translucent
6) Add chopped tomato and fry for 2 mins
7) Now add red chilli powder, garam masala, corriander cumin powder and turmeric
8) Fry for a min
9) Now add boiled chawli and mix well
10) Add salt as required
11) Add water according to desired consistency
12) Garnish with chopped corriander and a dash of lemon and serve hot with rice or rotis

Saturday, May 12, 2007

Pithla Bhakri


Its “Mothers Day” tomorrow.. And the first time/year that I am away from my mom on Mother’s day.. Miss ya mom.. My mom as well as my mummy (MIL) are not so choosy about food. They prefer simple home cooked food to restaurant food. In eating habits both are very similar. :) If I would have been home, I would have surely cooked a simple meal for them. I cooked Pithla Bhakri today specially to celebrate Mothers day. Happy Mothers Day Mom and Mummy!

I also take this opportunity to wish my fellow bloggers, who are proud Mothers, a very Happy Mothers Day! :)

Pithla Bhakri represents a humble meal in any Maharashtrain household. Pithla is made from besan/chickpea flour and tastes best when eaten with a bread called Bhakri which is typically prepared in Western Maharashtra using Jowar/Bajri flour. It can also be eaten with plain rice or rotis. Although Pithla Bhakri is said to be a “poor man’s meal”, it is enjoyed by one and all due to its simplicity! Loads of people visit the Sinhagad Fort in Pune just to have a feast of the Pithla Bhakri and Khekda Bhaji served there. Good old memories!! :)


This is my second entry for Nupur’s “P of Indian Vegetables” for A-Z of Indian Vegetables. The bhakris didn’t turn out as good as expected (and then I didn’t have much jowar flour left), and hence have not posted the recipe here. I’ll post it the next time when they turn out better with some good snaps. Here goes the recipe for Pithla.


Pithla




What you need:

4-5 tbsp Besan/Chickpea Flour
500 ml Water
2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
3-4 Green Chillies
3-4 cloves Garlic
1 inch Ginger
Few strands of Corriander, chopped
Salt to taste

How to proceed:

1) Add besan to water and mix well so as to make it lump free mixture.
2) Grind chillies, ginger and garlic together
3) Heat oil in a pan and add mustard seeds and cumin seeds
4) When mustard seeds start spluttering, ass the chilli ginger garlic paste and fry a min
5) Now add the besan water mixture and stir well
6) Add salt as required and keep stirring at intervals (Continuous stirring will avoid formation of lumps)
7) Cook for 5-10 mins.
8) Garnish with corriander and serve hot with bhakri, roti or rice.

I served pithla with bhakris, rice, buttermilk and spring onion…. A perfect marathi meal, ideal for a weekend, cooked for moms and gobbled by their kids ;)


Wednesday, May 2, 2007

Oolya Watanyachi Usal



O stands for “Oh my God!! Which vegetable starts with an O??” :D Maybe Onion or Okra. But these names are English versions which aren’t commonly used in India and the recipes too are very common and limited. Nupur does make us scratch our heads for her A-Z of Indian Vegetables. :) Finally I decided to go for a traditional Maharashtrian dish called “Oolya Watanyachi Usal” for “O of Indian Vegetables”. In Marathi, Oola stands for wet and Watana stands for Dry Peas. This dish is prepared from Oola watana or matar. In case Matar or frozen peas are not available, Dry Green Peas which are soaked (overnight) and boiled (1 whishtle) can be used.


Oolya Watanyachi Usal





What you need:

1 cup Matar/Frozen Peas/ Dry Green Peas
¼ Cup chopped Corriander
½ cup grated Cocunut
4-5 Green Chillies
2-3 cloves of Garlic
1 tsp grated Ginger
1 tsp Mustard Seeds
1 tsp Cumin Seeds
Pinch of Asafoetida
4-5 Curry Leaves
1 tsp Cumin Powder
1 tsp Garam Masala
Pinch of Turmeric
2 tsp Sugar
Salt to taste
2 cups Water
2-3 tbsp Oil

How to proceed:

1) Put corriander, coconut, chillies, ginger and garlic in a grinder and prepare a smooth paste. Add water if required to maintain consistency. Keep this paste aside when ready. This paste is called as “watan” in Marathi named after the process of grinding it in early days.
2) Heat oil and add mustard seeds, cumin seeds and asafoetida
3) As mustard seeds start spluttering, add curry leaves, garam masala, cumin powder and turmeric powder.
4) A minute later, add boiled peas and fry for 2-3 mins
5) Now add the paste/watan and mix well
6) Add 1½ cup of water or more/less as desired.
7) Add sugar and salt as required
8) Let it boil and cook for 5-10 mins
9) Garnish with corriander and serve with hot rotis/ bread.