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.
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.
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.
When the craving for chocolate cake is heightened, but you are on a ritual of a low calorie diet, this cake is the best option to satisfy your binge. A zero oil, sugar free low calorie cake….One can gorge on this without any guilt.
Bananas 2, Rolled oats 4tabsp,cocoa powder 1tabsp, drinking chocolate powder 1tabsp, 3egg whites, curds 2tabsp, honey 1tabsp (can add another one if prefer sweet), cinnamon powder 1tsp, vanilla extract 1tsp, salt 1/2tsp, baking powder 1/2tsp, raisins 2-3 tabsp, chopped walnuts 1-2 tabsp.
Something I dared to experiment without following the technique of baking a cake….
Mix all the above ingredients in a blender for 10-15 seconds. Transfer the mixture in a cake tin 8″ by 8″. Preheat the oven for 10 mins at 180°.
Place the cake tin in the oven, and bake it for 25mins on 180°
Treat yourself minus the guilt. 😋
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.
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.
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.
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)
Take a mixing bowl and mix all the above mentioned ingredients except for the oil for frying. Make 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.
Shakshuka is an exclamatory delicacy. Poached velvelty eggs sink in the rich tomato sauce. An Arabic staple dish traditionally served in cast iron pan or Tajine with bread. (Ideal accompanied by while wine.) A powerpacked breakkie or even an early dinner….here is my take on Shakshuka!
Onion 1 medium chopped, Tomatoes 2 chopped, Capsicum 1chopped, Parsley 1 tabsp, Olives 5-6 diced, Garlic 2cloves finely chopped, Salt, Pepper, Oregano and chiliflakes 1/2 tsp each. Tomato ketchup 4/5 tabsp, Sun-dried Tomatoes 5/6, Mozerella cheese 2 tabsp, Feta Cheese crumbled as desired, Olive oil 2tabsp, Plum relish 1tabsp, Chicken stock 1 cup and Eggs 2.
Heat oil in a pan saute garlic, onions, tomatoes, Capsicum. Stirfry for a couple of minutes. Add the ketchup, Plum relish and keep stirring. Now add chicken stock and seasoning. Add diced Olives and Sun-dried Tomatoes give it a good stir. Add cubed feta and drizzle Mozerella all over. Let the mixture blend into a thick rich sauce. Once the sauce is ready slowly slide in eggs and garnish with Parsley. Cover and lower the heat. Let the eggs poach in the tomato sauce.
(Another option is transfer the sauce into an iron cast pan or Tajine, slide the eggs into the sauce and in a preheated iver bake it for 10/15 mins at 220°)
Serve hot with Focaccia or any loaf of bread.
Shevgachya Shengachi/Drumsticks dal is a typical Maharashtrian delicacy. It has all the factors to complete a meal, very comforting and satisfies all the taste buds since it is spicy, sour, sweet and tangy.
Tur dal / Bengal gram 1 cup,oil 1 tabsp, Ginger finely chopped ½ tsp, garlic crushed 1 clove, Cumin seeds ½ tsp, Mustard seeds ½ tsp, Asafoetida ½ tsp, curry leaves 8 -10, green chillies slit 2/3, jaggery(Gul) 1 tabsp, kokum 4/5, turmeric powder ½ tsp, salt to taste, ghee 2 tabsp, drumsticks (shevgachi Sheng) 2/3 whole (peeled and cut into 4 inches lengthwise), freshly grated coconut 1 tabsp, chopped coriander leaves 1 tabsp.
Pressure cook the washed dal with some water, turmeric powder, asafetida and a tabsp of oil till soft. Heat some ghee in a wok and tamper the cumin and mustard seeds, add the green chillies, curry leaves and stir fry for a minute. Add ginger garlic and the drumsticks, stirfry for another minute, pour 100 mil of water and cover it with lid, allow the drumsticks to cook. Now add the cooked dal , salt, kokum, jiggery and blend it well. If too thick in consistency add another cup of water. Let it boil and blend well. Garnish it with coconut and coriander. Enjoy it with Bhakri or Bhaat and get the ultimate comfort feel.