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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Kairi chi chutney

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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.

Ingredients:

Raw Mangoes (kairi) 2 medium chopped. Chilli powder 2tabsp. Jaggery 2 tabsp. Salt to taste. Oil 1tabsp.

Method:

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.

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Chocolate Oats cake

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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.

Ingredients :

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.

Method:

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. 😋

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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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Bhuna Gosht

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Bhuna Gosht /Mutton Bhuna is another Arabic delicacy adopted by us. Mutton is roasted first and then is slow cooked in whole spices and my twist to this dish is I use chilli paste to enhance the flavour. Mutton when slow cooked leaves an aromatic flavour and extremely juicy meat that makes you crave for more.😄

Ingredients :

Mutton 1kg, dried chilli 200 grams (soaked in warm water for an hour), coarsely grounded a table spoon of each- ginger , garlic, coriander, cumin. Whole garam masala – 5 green cardamom, 2 masala elachi (big cardamom), 1 small piece of cinnamon, 2 mace, 4/5 cloves and pepper and 2/3 bay leaves. Turmeric powder 1 tsp. Poppy and sesame seeds 1tsp grinded into a paste. Curds 2tabsp. Fried onions 1 cup. Oil /Ghee 4/5 tabsp. Salt to taste and chopped Coriander for garnishment.

Method:

Soak the chillis in warm water for an hour and then drain the water and grind the chillis into a paste. Heat oil or ghee in a heavy bottom pan and tamper it with the whole garam masala. Add the mutton and roast it on high flame till it turns slightly brown. This is the Bhuna process. Now add the fried onions and the coarsely grounded paste of ginger garlic and coriander cumin. Add the chilli paste. Now add the turmeric and the Poppy sesame seeds paste. Continue roasted the meat in the spices. Add curd and season it with salt. Now add 2/3 cups of water and let it slow cook for an hour till the meat is tender and succulent. If the curry too runny let it dry on high flame for a couple of minutes. Garnish with coriander leaves. Serve hot with roti or bhakri.

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Cauli florotte fritters

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This dish just revives all the childhood memories with my elder one who refused to eat any kind of vegetables. If tried feeding she would say, “aaj mala khup traas dila..” So to fool her I use to make these florettes and pass them of as fried chicken! So here is my take on fried cauliflower aka chicken. 😁

Ingredients:

Fresh cauliflower cut into florettes a bowl full. For the batter – 2 tabsp each of rice flour, refined flour and cornflour. Salt to taste. Pepper crushed 1tsp. Chilli powder accordingly 1/2 tsp. Oil to deep fry.

Method:

In a bowl mix the batter ingredients into thick not too runny slurry by adding water. Heat oil. Dip the cauliflower florettes and deep fry on high flame till crispy. Serve hit with a dip it ketchup.

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