Category Archives: Festive Food

Khara Mutton (Salty Mutton Curry)

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Khara Mutton is a specialty of the Maharashtrian cuisine. The curry is not thick but is packed with flavours and spices. Enjoyed with Bhakri(Pearl Millet -recipe posted earlier), white onions and a dash of lemon. As said by a dear friend – this dish will put you in a trance!

Ingredients:

Mutton 1kg, onions 2 medium chopped, tomato 1chopped, ginger garlic paste 1tabsp, curds 1cup, roasted onion, dry coconut, sesame and poppy seeds paste 1tabsp. Garam masala 2tsp, kala masala(recipe posted earlier) 2-3 tsp, red chilli powder 2-3 tsp, turmeric powder 1tsp, coriander cumin powder 2tsp, Salt to taste, oil 4-5 tabsp, coriander leaves chopped for garnish.

Method:

Marinate the mutton with ginger garlic paste and curds for a couple of hours. Heat oil in a deep heavy bottom pan and stir fry onions till slightly golden. Add the roasted onion coconut paste, and the dry spices – turmeric, chilli, coriander cumin powder and garam masala. Roast the masala till it leaves oil. Add marinated mutton, tomatoes and roast on high flame till slightly brown. Season it with salt. Add 3 to 4 cups of warm water and pressure cook it. Garnish the thin runny spicy curry with handful of chopped coriander leaves.

Enjoy the curry with Bhakri, white onions and lemon.

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Ananasaachi Aamti (Pineapple curry)

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Ananasaachi aamti (Pineapple curry) is traditional delicacy of the SKP community – the original Mumbaikars. Being a Rajput but married in this SKP family…I was curious in digging some of their hidden recipes. Little twist added by me, here’s my take on this Aamti.

Ingredients:

Fresh Pineapple chopped in triangles 1 whole. Grated coconut 2 tabsp, coconut milk 11/2 cups, cumin seeds 1tsp, curry leaves 7/8, green chillies 4/5, onions 2 medium chopped, turmeric powder 1/2 tsp, coriander cumin powder 1tsp, paachkalashi(SKP community special masala) masala 2/3tsp, (or chilli powder 2tsp, garam masala 1/2tsp), jaggery 1cup, ghee 2tabsp, rice flour 2tabsp, lemon 1, salt to taste and coriander leaves chopped for garnish.

Method:

Heat ghee and tamper cumin seeds, curry leaves and slit green chillies. Add onions and sauté till translucent. Add pineapple, jaggery and half cup water. Cover it for 5 mins to tenderise the pineapple. Now grind the grated coconut and rice flour into a fine a paste. Add the turmeric powder, masala, coriander cumin seeds powder and the coconut paste. Add another cup of water and stir continuously. Add coconut milk and season it with salt. Squeeze the juice of a whole lemon. Garnish it with coriander leaves. Enjoy the hot aamti with roti and rice.

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Mirch ka Saalan

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Mirch ka Saalan is a delicacy from Hyderabad. Served mostly with mildly spiced Hyderabadi Biryani. Tangy and spicy is the perfect combo with aromatic, flavourful biryani. Here is my take.

Ingredients:

Green Chillis which are not very punjent, preferably the long and plump ones 8/10. 1tabsp each of sesame seeds, , dry coconut, peanuts. Poppy seeds 1 tsp. Onion chopped 1 small. Ginger garlic paste 1tabsp. Garam masala 11/2 tap, chilli powder 2/3 tabsp, turmeric 1tsp, curds 2 tabsp, salt to taste, oil 1 cup. Kokum juice 2tabsp, sugar 2 tabsp, roughly chopped mint and coriander leaves a handful each. Curry leaves 10/12, mustard and cumin seeds 1/2 tap each.

Method:

Slit the chillis and deep fry in oil for a couple of minutes on high flame. Keep it aside. In a pan dry roast the sesame seeds, coconut, peanuts, poppy seeds and onions till it becomes slightly brown. Grind it into a fine paste. In a heavy bottom pan heat the same oil used for frying Chillis, tamper it with cumin, mustard seeds and curry leaves. Add the ground paste of the sesame, poppy, coconut and onion. Sauté it for a minute and add the chilli powder, turmeric powder and garam masala. Stir fry till oil separates. Add curds and some ( 1cup) water. Bring it to boil. Add mint, coriander, kokum juice and sugar. Let it boil. Season it with salt. Let it boil for 5 /7 mins till the curry reaches to slightly thick consistency. Add Chillis and let it simmer for a couple of mins.

Serve hot with Biryani.

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Sweet Vermicelli (Semiyan/ Seviyan)

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Semiyan is one dish that takes me back to my childhood days, when there was no Maggi or pasta to binge on. Life was so unprocessed then. My Ma used to make this dish mostly for breakfast. A healthy homemade option and I am so glad my daughters enjoy it too. One bite of this takes them to their Nani’s home. Here is my take of simple sweet Vermicelli (Semiyan).

Ingredients: (serves 3)

Vermicelli 1 1/2 cups, ghee 2tabsp, saffron a pinch, pistachio, almonds chopped as per you desire, cardamom powder 1tsp, sugar 3/4th cup and water 2cups.

Method:

Heat ghee in a pan and roast the Vermicelli till golden brown. Add saffron and cardamom. Add warm water and let the Vermicelli cook till tender. Stir it till the water evaporates though not too dry. Add sugar and stir. Cover it for a couple of mins. Garnish with nuts. Serve hot or cold, can be enjoyed for breakfast, snacks or dessert.

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Kothimbir Wadi

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Kothimbir Wadi is a typical Maharashtrian delicacy, enjoyed as a side dish or snack. My twist on this is I secretly smuggle all the green leafy vegetables which my girls avoid eating. And of course a special dash of ground flaxseeds rise up the health quotient. So here is my take on kothimbir Wadi.

 Ingredients:

Chopped coriander leaves (kothimbir) 1 cup, chopped fenugreek leaves 1cup, chickpea flour  1 1/2 heaped cup, rice flour 1/2 cup, asafoetida 1/2tsp, cumin and coriander seeds powder 2tsp, garam masala 1 tsp, turmeric powder 1tsp, chat masala 1/2 tsp, flaxseeds powder 1tabsp, sesame seeds 2 tabsp, carom seeds 2 tsp, jaggery 2tabsp, chillies finely chopped 2/3, ginger garlic paste 1tsp, salt to taste, oil 2tabsp for the mixture. (If frying then 2more cups, if shallow frying then 2 tabsp)

 Method:

Take a mixing bowl and mix all the above mentioned ingredients except for the oil for fryingMake it into  a thick paste can add half a cup of water. Now Pat it into a tin and flatten it evenly. Place the tin into the cooker and steam it for 15/20 mins. Once cool cut into squares. 4 options for serving : 1. Serve steamed, 2. Shallow frying on non stick pan till crisps by drizzling a tabsp of oil, 3 deep fry till golden brown and 4. Air fry without oil. 

Just before serving garnish with some chat masala and imli chutney.
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Pizza Bianca

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Understanding the dynamic lifestyle and dietary changes coupled with stressful work schedules means that a family need added nourishment o combat daily challenges.  The Food Bloggers Association India and ITC group threw us a challenge with this Review Box. Aashirvaad Atta, one of India’s most trusted Atta brands in the country is committed to help the families with wholesome meal. Aashirvaad Atta with multigrain promises the goodness of six different grains – wheat, soya, channa, oats, maize and psyllium husk providing an added advantage over regular atta.

Aashirvaad the pioneer and market leader in the packaged atta segment has developed Aashirvaad Atta with Multigrains to address this aspect providing an uncompromising taste of rotis, with the wholesome goodness of grains. The extra fibre makes the food easier to digest and the extra protein in the atta helps to build strength.

I used this Atta to make the Neapolitan Pizza Bianca, in which one can taste the base with different flavours of cheese hitting the taste buds. There is no marinara sauce used in this type of pizza. I added my twist to the pizza by drizzling some spiced honey and thinly sliced apple.

So, here follows my recipe….

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Ingredients:

Makes 8 thin crust medium size Pizza.

Base – Aashirvaad Atta 500 grams, 25 grams of dry yeast, salt to taste, sugar 2 tabsp, extra virgin Olive Oil 2/3 tabsp and Milk  ¾ cups.

Toppings – 100 grams grated Parmesan cheese, 3 tabsp cream cheese, 200 grams Mozarella cheese, 200 grams Cheddar cheese, 200 grams Ricotta cheese. Fresh Basil leaves. 2 thinly sliced apples, Spiced honey (Honey induced with pepper), dehydrated garlic powder, dried oregano.

 

Method :

Base – Take half cup of lukewarm water in a small bowl, add sugar and dry yeast. Give it a stir and keep it covered for 15/ 20 mins for the yeast to activate. Take a big mixing bowl, pour in the Aashirvaad Atta, add salt, yeast mixture and start kneading the Atta with milk. The process of kneading takes atleast 25/30 mins. Make soft dough and drizzle some olive oil. Cover and keep it in an airtight cupboard for the dough to rise and double in size.

Toppings – Just grate all the above mentioned cheeses and keep it ready into bowls. Keep the rest of the ingredients ready too.

After an hour once the dough has risen, knock back the dough with your fist to take the air out. Divide the dough into 8 equal parts. Roll them into chapatti (circles) and roast each on a hot griddle for a couple of mins.

Preheat the oven to 250 deg. Centigrade for 15 mins.

Now place the rolled base on a wire rack of the oven, drizzle the cheeses except for the ricotta, the seasoning of garlic, oregano, place some thinly slice apples.  Grill the Pizza for 10 to 15 mins. Just before serving grate some ricotta, freshly torn basil leaves and drizzle a couple of spoons of spiced honey. Cut it and enjoy hot. The thin crispy base with different cheese, the oozing of honey is simply magical and takes you right back to the streets of Naples.

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Apple tarts!

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A quick and pure vegetarian tarts especially for my friends who crib on my recipes mostly being non-vegetarian.

Ingredients for 6 small tarts :

Short crust pastry – 250grams of all purpose flour, 100 grams of butter, sugar 2 tsp and salt to taste.

Filling – 3 apples, brown sugar 2/3tabsp, cinnamon powder 2tsp, salt to taste, juice of 1/4 lemon and 2tabsp honey. Icing sugar 1tabspoon.

Method:

Short crust pastry – In a mixing bowl take some flour add salt and sugar. Now add chilled cubes of butter. Rub the maida/flour to the butter till it comes to a sandy texture. Then drizzle some water and knead it into a tight dough. Refrigerate it for an hour. Divide the dough into 6 equal parts, roll it and place it in the tart dishes pressing it firmly. Poke the pastry with fork and bake it for 15 mins in 200 deg in a pre heated oven.

Filling :

While the pastrys are baking, prepare the filling… Option 1 chop the apples, add sugar,cinnamon, honey and salt. Toss it in a pan till it soften and then fill it in the tart shells. And Option 2 thinly slice the apples horizontally​, the cut into half making it into a semicircular shape. Place each slice overlapping making it a long row of around 12/18 inches. Now drizzle little cinnamon and sugar over it. Now fold the apple in circular motion making it look like a rose and carefully place it on the tart shells. Drizzle some more sugar, cinnamon, salt and honey. Bake it for 15mins. 

After cooled drizzle some icing sugar.

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