Zhanzhanit Thecha

Zhanzhanit- meaning extra spicy in marathi is an exclusive word used for chilli preparations , mostly the ones that are so hot that it makes one cry while eating. :D Thecha is a chutney prepared from green chillies for which this adjective suits perfectly! Thecha is called so due to its process of preparation. Deep roasted green chillies and garlic are pounded (called "thechana" in marathi) to make this chutney.. This goes for Nupur's "Z of Indian Vegetables" and "JFI for August-Chillies" hosted by Nandita!

Thecha

Preparation Time:

15 mins

What you need:

10-12 Green chillies
5-6 cloves of Garlic
2 tbsp roasted Peanuts
Salt
Oil

How to proceed:

1) Remove the heads of chillies.
2) In a skillet, take 1/2 tsp Oil, and add chillies and garlic to it
3) Roast them uniformly on all sides till you see brown black spots over them
4) When done, pound these alongwith peanuts and salt as required using a mortar pestle (mixie will do, but mortar pestle works best)
5) Add a bit of oil while serving, and some salt(this will reduce the spiciness a bit).
6) Serve with bhakris!

Thecha can be stored for 4-5 days in fridge.

Shengdana Chutney

After soups and salads for RCI Maharashtrian Cuisine, its turn of the humble chutney which occupies a very small but important place in Maharashrian Thali. Chutneys in dry forms are served after lemon, salt and koshimbir (salad).. the rest follows after chutney! Chutneys in dry form usually include lasun(garlic) chutney, tilachi(sesame seeds) chutney and shengdana(peanut) chutney. Wet chutneys include naralachi(cocunut) chutney, pudina(mint) chutney, chinchechi(tamarind) chutney etc.

Shengdana chutney is a dry chutney prepared using roasted peanuts. It is usually served as a "tondi lavana" (just another condiment if the other items are not so spicy). It can be used as bread spread(usually with "Wada Pav") or spread over rotis with oil to make "spicy roles" or on bhakri to make "Bhakri Burger" or add to yoghurt to make "Dahi Chutney". My hubby loves adding this chutney to yoghurt with a pinch of salt to make dahi chutney to have with rotis. He also loves to eat dahi chutney with chaklis. I know this is a wierd combi but everyone at my in laws eats it. so now its not wierd anymore for me :D Spicy roles and bhakri burger are my mom's recipes but the credits of naming ceremony remain with me ;) If it would be too late to cook anything for tiffin, mom used to just spread some chutney on roti wit oil on it and roll it to make "spicy rolls" I just loved it and demanded them many times when some vegetables that I didnt like were cooked! "Bhakri Burger" is one heavenly dish that I miss here.. Mom used to make a bit thick bhakris and then cook them on cooking gas. They used to puff from all sides. Then she would lift the upper layer using a knife from the corners, then spread chutney and oil on it and then put back the upper layer. This hot bhakri wih spicy chutney seemed so nice and I used to call it "Bhakri Burger" :D Sweet memories of childhood.. now laugh at such stupid names and keep pondering what made me think of such names :D Before I get too nostalgic, heres goes the quick recipe..

Shengdana Chutney

What you need:

100 gm Peanuts, roasted and deskinned
3-4 tsp Red Chilli Powder
2 tsp Cumin seeds, roasted
1 tbsp Sesame seeds, roasted (optional)
Salt to taste

How to proceed:

1) Place peanuts in a blender and add chilli powder, roasted cumin and sesame seeds to it
2) Blend to a coarse powder, add salt and mix well

Takku

Takku is chutney prepared from raw mango. I am a bit confused about its Maharashtrian or Gujarati roots. Now this confusion is pretty obvious since I am a Matthu and my best friend is a Gujju :) I am not sure if I have this at my place or her place.. Hence this confusion. But I am sure about one thing.. This chutney is quick n easy to prepare, tasty and can serve as an accompaniment to rotis, dosas, parathas ans bread. A must try in Kairi(raw mango) season!

This is my entry for Deepa’s AFAM Mango

Takku

What you need:

1 medium sized Kairi/Raw Mango
1 medium sized Onion
2 tsp Oil
1 tsp Mustard seeds
Pinch of Asafoetida
½ tsp Turmeric
2 tsp Red Chilli Powder
1 tsp Sugar
Salt to taste

How to proceed:

1)Grate the raw mango and keep aside
2)Peel and grate onion and mix with grated raw mango
3)Add sugar and salt to this mixture
4)Heat oil in a skillet and add mustard seeds
5)When the mustard seeds start spluttering, add asafoetida, turmeric and red chilli powder to it
6)Take the skillet off heat and add the tadka to the grated mango onion mixture
7)Mix well and serve with rotis or parathas