Monthly Archives: October 2012

Thalipeeth !!!

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Thalipeeth is the most famous Maharashtrian breakfast. Superb combination of grains and spices…..to be enjoyed with pickle or white butter.

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Ingredients for making the flour mix (Bhaajni):

This flour is made and stocked for multiple use. 1/2 kg each grains like – Sorghum (Jowar), pearl millet (Bajra), wheat ( Gehu), Spilt Chickpea (chana dal), rice (chawal). 100 grams each pulses like – black gram, black-eyed gram,green gram, red kidney beans, red lentil. Plus 150 grams of cumin seeds and 100 grams of coriander seeds.

Roast the above ingredients and grind it into not very fine powder. Store this flour also called as BHAAJNI in an airtight container and use it as and when…

Ingredients for the Thalipeeth:

Bhaajni 2 cups heaped, 1 onions chopped finely, coriander leaves finely chopped, red chilli powder 1 to 2 tsp, asafoetida 1/2 tsp, green fresh garlic herb or 2 to 3 clove of garlic crushed. Salt to taste, Oil to shallow fry and water to knead…..

Method:

In a bowl mix the bhaajni with the onions, coriander leaves, chilli, garlic, asafoetida and salt. Knead the mixture to a not very firm dough with max 1 cup of water. Now heat the flat tava or pan, take a small portion of dough flatten it on a foil with sm water and make a hole on the flattened dough, now pick the foil and transfer the flat dough on the hot tava, remove the foil with great care. Now drizzle some oil around the thalipeeth and roast it on both side till red n crispy. Enjoy it with homemade butter and pickles….

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N.

Kairee Panha (Raw mango drink)

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Kairee Panha is made all over Maharashtra esply in the coastal regions. This drink is sweet n sour, excellent to beat the heat. It gives a very cooling effect to the body during the summers. Made from the pulp of raw mango and other mild spices…..its simply thirst quenching !!!

Ingredients:

Raw Mango Pulp of 4, ( raw mangoes boiled and the pulp extracted, jaggery or brown sugar or regular sugar 2 to 3 cups, dried ginger powder (good to control heat again) 2 tabsp, black salt 1 tsp, and regular salt as per the taste.

Method:

Take the jaggery or the sugar and boil it with water till the brim of the sugar.( For jaggery it will be 3 to 4 cups of water), add the rest of the ingredients and blend it in a blender. Rich concentrate of this drink is ready. While serving pour 1/4 of this concentrate into the glass, with water and a few ice cubes. garnish with few mint leaves crushed……. Njoy it and as usual you can add my all time favourite VODKA to add little drama 😉

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N.

Piyush

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Piyush is a very typical Maharashtrian drink /dessert. It’s like a thick shake made with shrikhand and buttermilk.

Ingredients :

1 cup of saffron shrikhand (recipe posted earlier), 3 to 4 cups of thick butter milk, 1 tsp of chopped nuts like pistachios and a spoon full of sugar.

Method:

Just mix all the above ingredients into a blender till it becomes frothy.

Njoy chilled 😛

N.

Saffron Lemonade (Nimbupaani)

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Saffron lemonade is a lemon squash with saffron. I have fond memories as this was the drink served to me when I first visited my inlaws. We get this green skinned lemons which has orangish pul like the orange inside, from our farm in Alibaug. And the juice extracted  is almost the double of the normal lemon.

Ingredients:

20 lemons juice, sugar 1 to 1 1/2 kg, saffron 1 tsp, cardamom powder 2 tsp and water till the sugar gets soaked to make the syrup and plus when you make the lemonade.

Method:

Boil the sugar with water to make a syrup not very thick or stringy and the saffron. Let it cool, now add the lemon juice, cardamom powder and transfer the squash into a glass bottle. When you want to serve, pour around 60 to 80 ml in a glass, add water and ice cubes.

Now one can modify as per ones choice by adding mint leaves or even Vodka 😉

N.

Shrikhand

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Shrikhand is a popular dessert or a side dish in Maharashtra. Made from yogurt which is strained and then the sugar and other desired flavouring is added. In the Mango season one can add the pulp of mango too. I prefer the traditional way of flavouring it with cardamom, saffron and loads of dry fruits n nuts.

Ingredients:

Whole cream curd 1 kg, castor sugar 1 1/2 cups or more as per ones preference, cardamon powder 2 tsp, 1 pinch saffron mixed in 1/2 cup luke warm milk , chopped nuts like pistachios, cashewnuts, almonds 2 tabsp total.

Method:

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In a muslin cloth hang the curd to drain off all the water by drip method for 5 to 6 hrs. Then strain the creamish curd thru a sieve so that we get a smooth silky texture of curd. Now add the remaining ingredients and its ready. Normally whatever amount of cream curd is remaining after draining the water….the equal amount of sugar is added. Simplest form of dessert but rich and typical Indian taste. Can be eaten with hot puris.

N.

Shahi Tukda !!!

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Shahi tukda is the famous dessert orignated in Pakistan. It is one of the most simplest and cannot go wrong dessert. Made up of deep fried sliced bread, soaked in condensed milk, garnished with tons of dry fruits and nuts. Yummmmm….forget about the cal’s ….one just cannot resist this yummmmmcha 😛

Ingredients:

Sliced bread 4 cut into triangles either in two’s or fours. Ghee for deep frying 8 to 10 tabsp, milk 2 litres. sugar around 2 cups, saffron 2 pinches, 2 cups full of cashewnuts, pistachios, almonds and raisins. Cardamon and nutmeg powder 1 tsp each.

Method:

Heat ghee in a deep pan and deep fry the bread till golden n crisp. Keep it laid in the serving dish. Now in a deep pan, heat bottomed…boil milk with the rest of the ingredients and reduced it till it becomes little thick and 3/4 the volume. Pour it on the bread, soak it …. ideally it is served  hot but I prefer it chilled…… Njoy this goodness….

N.

Yakhni Pulao !!

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Yakhni Pulao is the rice cooked with stock (yakhni) of the meat of your choice. I prefer to cook with chicken stock and use the boneless cubes of chicken. Another thing is always garnish it with crispy fried onions and fried cashew nuts.

Ingredients:

Yakhni – 1 litre water, 1/2 kg of boney pieces of the chicken, whole garam masala – star anise, cardamon, cloves, cinnamon, pepper, nutmeg , chopped ginger n garlic 1 tsp each and the masala 2 to 3 pieces each.

Rice – Onions fried 1 1/2 cups, garam masala powder 1 tsp, chopped green chillies 4, coriander cumin seeds powder 1 tsp, cardamom powder 2 tsp, nutmeg powder 1 tsp, aniseed powder 1/2 tsp, salt to taste, curds 2 tabsp , ghee 3 tabsp , cashew nuts 7 to 9 fried, boneless cubed 200 grms and rice (long grain) 2 cups.

Method:

In a deep pot pan add all the ingredients of Yakhni dat is the stock. Boil it for half an hour strain and keep it aside. Now in a heavy bottom pan heat ghee and add 1 cup of fried onions, and boneless , do not fry it for a long time, after a minute add the rice , add curds, salt, garam masala, coriander cumin seeds powder, chopped green chillies, nutmeg, cardamom powder and aniseed powder. Add the stock and let the rice cook in the stock. Once cooked garnish it with 1/2 cup fried onions and cashewnuts. Serve Hot and Njoy with spicy kebabs or tikka’s.

N.