Shevayi is the most popular dessert after Ukdiche Modak in coastal Maharashtra. Simple rice noodles bathing in sweetened coconut milk is pure indulgence. My husband’s Nani’s house being in Alibaug… this is one of his favorite dessert. Hence cracked the recipe to Pamper my hubster.
Ingredients: (serves 8)
Coconut 1, rice flour 2 cups, ghee a tabsp, salt to taste, jaggery 1/2 cup, cardamom powder 1tsp.
Coconut milk –
Grate 1coconut, add 1/2cups of water, add the jaggery and blend it through. Sieve the milk by pressing the coconut mixture through the sieve. This is the first extract. Repeat the same process to get another extract. Keep it in the fridge.
Rice Noodles –
Boil 4cups of water, add ghee and season it with salt, bring it to a boil. Add the rice flour and mix it with a spatula. Cover it and keep it at rest for half an hour. After cooled knead the rice flour into a smooth dough. Make cylindrical shape and transfer into the noodles maker( the same Machine used for making shev/ chakli). Make small batches of thin rice noodles and place them in a steamer. Steam it for 5 mins.
Another method of making noodles is after kneading the steamed rice flour into a dough, make small balls (lemon size). In a pot boil water and immerse the rice flour balls, boil it till it floats. Strain it. Then transfer into the Noodle maker and make thin noodles. Pour sweetened coconut milk over the noodles and serve.
Serving – place the noodles in a shallow bowl and pour the sweet coconut milk over it. Garnish with a pinch of cardamom powder.
Enjoy the heavenly गोड शेवया !
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!
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.
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.
Masoor Aamti is a spicy curry which is a regular feature at home. Spicy flavourful and satisfying….is a power house of nutrition. Here is the recipe which you will surely want to try.
Whole masoor (Indian Brown /Red lentil) 1 cup, onion chopped 1, green chillies 4/5, mustard seed 1tsp, asafoetida 1/2 tsp, curry leaves 8/10, turmeric powder 1/2 tsp, coriander cumin powder 1tsp, red masala (SKP community paachkalsi ) 2tsp, 1tabsp paste of roasted onion, dry coconut and garlic, garam masala 1tsp, salt to taste, oil 2/3 tabsp, palm sugar or jaggery 1tabsp, coriander leaves chopped handful.
Wash and pressure cook the masoor with chopped onion and chillies till tender. Heat oil and tamper it with mustard, asafoetida and curry leaves. Add the dry spices like turmeric powder, red masala and coriander cumin powder stir fry for less than a minute. Add the roasted onion coconut paste and stir fry till oil oozes out. Add the cooked masoor, palm sugar, garam masala and some warm water. Season it with salt. Bring it to a boil and simmer it for 5/7 mins. Keep on stirring till it blends into a thick curry. Garnish with coriander leaves. Serve hot with roti or rice.
Kolambi (prawns) bhat (rice) is yet another delicacy of the original Mumbaikars. The SKP community (into which I am married) has many such dishes, mostly comprising of seafood. Kolambi bhat is a must on special occasions especially if there’s a get together. Here is my take on this dish.
Jumbo prawns 1kg, basmati rice 1/2kg (3cups) oil 4tabsp, whole garam masala (clove, black pepper, cardamom, bay leaves and cinnamon) 3 – 4 each, sliced onions 3 medium, ginger garlic paste 2 tabsp, curry leaves 15/20, green chillies 5/6 slitted, turmeric 1tsp, red chilli powder 2tabsp, red masala (SKP – paachkalashi masala) 1 tabsp, coriander cumin powder 1tabsp, garam masala 1tsp, ghee 4tabsp, chopped cashew nuts 1 to 11/2 cups, coriander leaves chopped handful, grated fresh coconut 3 – 4tabsp, fried onions 3 – 4 tabsp. Salt to taste.
Wash and soak rice in water for 15 – 20 mins. Heat oil in a heavy bottom deep pan and crackle the garam masala. Add green chillies and curry leaves and now sliced onions and sauté till it turns pink, add ginger paste, turmeric, chillies, coriander cumin powder, red masala and stir fry. Add prawns (shelled and de-veined) and stir fry for a minute. Drain the water from the rice and gently fold in with the prawns. Now add double the quantity of warm water as the rice, that is 6 cups. Season it with salt. Bring it to a boil and cover it on low flame. When half cooked add the garam masala and let it continue to cook. In another wok heat ghee and fry the cashew nuts till slightly golden. Once the rice is full cooked add ghee and cashew nuts and fold in. Garnish with coriander leaves, grated coconut and fried onions. Serve hot with fried poha papad.
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.
Summer always greets us with mangoes, raw or ripe..both are enjoyed to the core. Apart from pickles I use raw mangoes for some tangy chutney to be enjoyed at the side. Here is the recipe.
Raw Mangoes (kairi) 2 medium chopped. Chilli powder 2tabsp. Jaggery 2 tabsp. Salt to taste. Oil 1tabsp.
Chop the mangoes and add the chilli powder, jaggery, salt and oil. Grind into a coarse paste. Water is not required for this chutney.
Enjoy the sweet, sour with a kick of chilli.
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.