MASALA BHAAT (Spicy Rice)

MASALA RICE (MASALE BHAAT)
This is a spicy rice, a Maharashtrian speciality usually prepared for special occasions like weddings and festivals. You can use the vegetables you usually use for Pulao, but The Masala Bhaat has a twist as the Maharashtrians use Tondli (Gherkins) and Brinjals in the recipe.

Ingredients
Basmati rice - 2 cups
Onion – 1 big size Onion, Chopped vertically into thin strips.
Carrots peeled and slit vertically – ¼ cup
Green peas - 1/4 cup
Tondli (Gherkins) slit vertically – 6-7
Brinjal slit vertically – 1 brinjal
Curry leaves – 1 sprig
Maharashtrian goda masala or garam masala powder or another option would be to add the Everest Shahi Pulao/ Biryani Masala - 2 teaspoons
Turmeric powder - 2 teaspoon
Asafetida - 1/2 teaspoon
Cinnamon sticks - 2
Cloves – 2-3
Bay leaves - 3-4
Cumin seeds – 1 tsp
Salt as per taste
Home made Ghee- 2 teaspoon
Oil – 4-5 tbsps

For the Freshly grounded masala
Freshly grated coconut - 1/4 cup
Red chilies – 2-3
Coriander seeds - 2 teaspoons
Cumin seeds - 1 teaspoon

Take some oil in a kadhai and Add the red chillies, Coriander seeds and Cumin seeds, when they start to fry, add the coconut and roast till the coconut starts to give a lovely aroma. Allow the masala to cool and then grind in a mixie. Keep aside.

For Garnishing
Finely chopped coriander leaves
Cashewnuts – a tbsp (optional), fry in ghee
Freshly grated coconut – 1 tbsp

Method
Wash the Basmati rice and drain. Let it soak for around half an hour. In a kadhai (Wok), add 4-5 tbsps of oil. Once the oil is hot, Add the Cinnamon sticks, Cloves, Cumin seeds and Bay leaves and fry. Now add the chopped Onions and when it becomes transparent Add the chopped Gherkins, Let it fry for 2-3 minutes till you see the gherkins kind of half cooked, gherkins take time to cook. Now add the remaining vegetables without any water. And stir fry. Add turmeric powder, asafetida and the curry leaves and fry. Till you see the vegetables half cooked. Now drain the rice well and add the rice to the kadhai and mix well with the vegetables. Fry the raw soaked basmati rice and vegetables for some time on a medium heat. Now add the Freshly grounded masala(as above), goda masala / garam masala / Everest Shahi Pulao/ Biryani Masala, Salt and mix well. Allow it all to fry for sometime. After 3-4 minutes, add water, the water should be just enough to soak the rice and a little above it. If you add too much water, the rice will get mashed. Mix well. Cover and cook on a low flame. After 5-7 miutes, check, Mix well again (so that the masala gets mixed well with the rice and cover and cook for a while till the rice gets cooked. Once the rice is cooked, close the wok with a lid and keep for another 10 minutes so that everything gets cooked on steam. Garnish with cashewnuts fried in ghee, freshly grated coconut and coriander leaves. Serve hot.

BATATYACHE KAAP (Spiced Potato Slices )

BATATYACHE KAAP (Spiced Potato Slices )
Ingredients
Potatoes – 2-3
Turmeric powder – ½ tsp
Chili powder – ½ tsp
Asafetida - ½ tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Salt to taste
Oil – 1 tbsp

Method
Peel and slice the potatoes into thin round slices. Keep the slices soaked in water.
In a Kadhai (wok), Pour some oil. Add Coriander powder, Cumin powder, Turmeric powder, asafetida, chili powder and salt. Just fry for a minute or two and then Add the peeled and sliced potatoes and mix well. Don’t close the Kadhai with a lid, but allow it to cook open. Since the potatoes are sliced they will get cooked very fast and the Masala will coat the potatoes well. Turn heat to medium. Flip over slices once the bottom side is crisp and golden brown. Pour oil little by little if desired. Fry the other side. Check if it is done. The potatoes will get fried and coated with the masala and will be nice and crispy. Remove from the heat and serve with Rice and dal. If you want to eat it with Chappati don’t make it too crisp. Let it be soft so it can be had with Chappati.

BATATA- KANDA POHE

BATATA- KANDA POHE
Ingredients
Poha (Beaten Rice) - 2 cups
Potatoes - 1
Onions - 1
Green Chillies – 2-3
Ginger grated – 1 tsp
Mustard Seeds – ¼ tsp
Cumin Seeds – ¼ tsp
Oil – 4 tbsps
Asafetida – a pinch
1 pinch Turmeric powder
Salt to taste
Curry leaves (Optional)
Coriander leaves for garnish
Some Sev for garnish
Freshly grated Coconut for garnish

Method
Wash the Poha in a colander and let the water run through. All the water will get drained via the holes in the colander. This is to clean the Poha. No need to soak the Poha as it will get mashed. Keep the wet poha aside for a while.

Peel and chop potatoes into small pieces. Finely chop the onions and the chillies.

In a kadhai (wok). Take 4 tbsps of oil, Add the mustard seeds and when it begins to crackle, Add the cumin seeds, Add asafetida and then the green chillies, let the chillies fry nicely. You can add curry leaves if you like. Now add the Onions and when they become transparent, Add in the potatoes, Add turmeric and salt. Mix well and cook covered till the potatoes are done. Once the potatoes are done. Add the Poha. Mix well. Check for salt. If more salt is reuired add the salt. Mix well. Keep the gas on a low flame and cook covered for about 2 minutes. Remove the lid and mix well once more. Add the Coriander leaves. Switch off the gas and keep covered for 2-3 minutes before serving.

Serve hot garnished with coriander leaves, fresh coconut shreddings and sev. People who like a dash of lemon can always squeeze some in their portion and have the poha hot.

Variations: You can add peanuts, the peanuts must be fried in the oil first and kept separate and added later when you add the Poha to the onions and potatoes.

You can add tomato to the dish.1 tomato finely chopped can be fried once the onions become transparent and proceed with the above method.

You can also add green peas, When you add the potato, at that stage you can add a tbsp of green peas and allow to cook along with the potato and proceed with the above method.

Do try this authentic Maharashtrian Breakfast recipe.

KAANDA-TOMATO KOSHIMBIR (Onion – Tomato Salad)

KAANDA-TOMATO KOSHIMBIR (Onion – Tomato Salad)
The Koshimbir or salad is usually part of a good wholesome meal. It healthy and nutritious and even Maharastrian wedding feasts are considered incomplete without them. Here’s the recipe of the Kaanda Tomato Koshimbir the way my mother-in-law makes when she is in a rush and there isn’t much time, so she rustles up this Koshimbir quickly. According to her minus the sugar the authentic tastes will never be arrived at, but for those who don’t like sugar in their food can avoid it.
Ingredients
1 medium sized ripe tomato,
1 small onion,
2 green chilies
coriander leaves,
salt,
and sugar (optional),

Method
Chop tomato, onion and chilies finely. Add salt, sugar and mix well. Garnish with coriander leaves. Chill and serve.

Variation to the Koshimbir
1. One variation could be to peel and finely chop 1 small cucumber (kakdi) and add to the Koshimbir.

2. You can add 1-2 teaspoons of freshly squeezed lime juice into the Koshimbir.

3. You can sprinkle 1/2 a teaspoon of some freshly grounded black pepper powder.

4. You can add red chilly powder instead of green chillies.

5. If you have more time, you can add a tablespoon of Peanut powder, which adds a very Marathi touch to the koshimbir

6. If you want to make it more fancy you can add around 2 teaspoons of freshly grated coconut. (This gives a Konkan touch to the Koshimbir)

These are some variations that you can try with this lovely healthy salad. Remember always chill and serve.

RASSYACHA BATATA – POTATO CURRY IN GRAVY

RASSYACHA BATATA – POTATO CURRY IN GRAVY
Ingredients
Medium sized potatoes - 4 -5
Onions - 2
Tomatoes – 2
Green chilies - 4-5 or Red chilly powder – 1tsp
A pinch of asafoetida,
Mustard seeds -1 tsp
Cumin seeds -1 tsp
Salt as per taste
Kala Thikkat (Black Maharashtrian masala) or Garam masala – 1 tsp
Oil – 1 tbsp
Coriander leaves for Garnish

Method
Chop the onions and tomatoes finely and keep aside. Peel and chop the potatoes into cubes, let it not be too fine as it will get dissolved while cooking. Chop finely the green chillies or alternatively you can use red chilly powder. I prefer to use red chilly powder as it gives a nice red color to the gravy.

Heat oil in a pan. Add mustard seeds, and when they start to crackle add cumin seeds, asafetida, red chilly powder and kala thikkat (garam masala). Let it fry. Add the finely chopped onions, when the onions becomes transparent Add chopped tomatoes. Mix well. Fry for a while and then Add the chooped potatoes. Add some salt and stir fry, so that the potatoes get coated with the masala. Then add 1 cup water. Stir and bring it to a boil. Keep covered for a while, so the potato can cook fast. Remove the lid. Check if the potatoes are done. If you feel the gravy is less. Add some more water and mix well and allow it to boil for a while. Remove from fire and Garnish with coriander leaves and serve hot with chapati or rice.

Variation: You can add chopped ginger and garlic for a different taste.

ZUNKA

ZUNKA
Zunka is very similar to the Pitla. It is a drier version of the Pitla. Usually more oil is used for the Zunka as you need to cook it into a dry vegetable like consistency unlike the Pitla. This cant be mixed with rice but it has to be had with Chappati or Bhakri. You can add vegetables like Capsicum, Methi, Cabbage, Bottle gourd (Doodhi) etc to enhance the nutritive value of the Zunka.

Ingredients
Besan (Gram flour) – 1 cup
Onion - 1 finely chopped
Green Chillies – 2 finely chopped
Mustard seeds - 1/2 tsp
Red chilli powder – 1/2 tsp
Turmeric powder - 1/2 tsp
Asafoetida – a pinch
Salt to taste
Curry leaves - 1 sprig (optional)
Coriander leaves for garnish
Oil – 2-3 tbsps

Method
Fry the besan in a little oil till it turns light brown. It should loose its raw smell. Keep aside.

Heat some oil and add the mustard seeds, once it starts to crackle, add the onions and fry till the onion becomes transparent and nicely fried. Add the curry leaves and fry for a minute.

In a bowl, Take the Besan, turmeric powder, red chili powder, asafoetida and salt and mix it with water, to form a batter with a liquid consistency. This is a sure shot method of preparing a successful Zunka for beginners according to my mother-in-law. As when you make a batter, there won’t be lumps and it will be easier to handle the cooking. Once it simmers. Keep the gas on a low flame and allow the water to evaporate. Keep stirring rapidly so that the besan doesn’t stick to the pan. The mixture will start to separate and loose its water content and become dry. At this point Garnish with coriander leaves and stir for a minute or two.

The Zunka is usually served hot with Bhakris or chappatis (known also as Polis). On the right is one Happy meal that can please my husband YO, A hardcore Maharashtrian anytime.

VARIATIONS TO THE ZUNKA
This type of Zunka made with vegetables is called as Pith perleli Bhaji (Vegetable rolled in Flour).

METHI ZUNKA
You can take a cup of fresh Fenugreek (Methi) leaves or if you cant get fresh methi leaves You can alternatively use Kasoori Methi. To use Kasoori Methi, Take 2 tbsps of kasoori methi in a bowl, add a pinch of salt and add warm water and let it soak for 5-10 minutes. Then drain the water, The methi will be soft like fresh methi leaves now. After you add the onions and stir fry for a while, add the Kasoori methi or Fresh methi and stir fry. You will get lovely aroma of the methi. Follow the above method of the Zunka and serve hot with Bhakri or Chappati.

SPRING ONIONS ZUNKA
Take one cup of Spring onions (Pathi che Kande). When you are using Spring Onions, use the onions as well as the green leaves of the onions. Remove the skin and chop the spring onions into fine pieces and fry with the onions. The leaves of the spring onions must be washed thoroughly and chopped into fine pieces and used in the Zunka. Once the onions are fried, Add the finely chopped leaves of the spring onions and stir fry. And then follow the above method.

CAPSICUM ZUNKA
Take one cup of finely chopped Capsicum. Once the onions are transparent. Add the Capsicum and stir fry and follow the above method.

The change in the cooking comes when we use Cabbage(kobi), Bottle Gourd (Doodhi Bhopla).

Do also try my own innovative recipes of using Ridge Gourd(Dodka) and Raw Papaya Zunka.

CABBAGE ZUNKA
Take one cup of Shredded Cabbage.
Heat oil, then temper with mustard seeds and cumin seeds. Saute the onions, then add turmeric, chilli powder, cumin and coriander powder and salt and stir for a few seconds. Add the cabbage and stir fry. Cover with a lid and allow to cook for 5-7 minutes till the cabbage is tender. Cabbage cooks very fast. At this point, Add in the Besan and mix well. Saute gently on medium heat. The flour will absorb the Cabbage juice and cook. Do not add any extra water! Cover and cook on low heat for 4-5 minutes. Garnish with coriander leaves.

BOTTLE GOURD ZUNKA
Take one cup of peeled and grated Bottle gourd (Doodhi Bhopla) (dont grate very finely, use the grater with big holes, so u get thicker grates).and follow the method as in Cabbage Zunka. Allow the Besan to cook in the vegetable juice and cook. Do not add any extra water! Cover and cook on low heat for 4-5 minutes. Garnish with coriander leaves.

RIDGE GOURD ZUNKA*****
Take one cup of peeled and grated Ridge Gourd (Dodka) (dont grate very finely, use the grater with big holes, so u get thicker grates).and follow the method as in Cabbage Zunka. Allow the Besan to cook in the vegetable juice and cook. Do not add any extra water! Cover and cook on low heat for 4-5 minutes. Garnish with coriander leaves.

RAW PAPAYA ZUNKA*******
Take one cup of peeled and grated Raw Papaya (dont grate very finely, use the grater with big holes, so u get thicker grates).and follow the method as in Cabbage Zunka. Allow the Besan to cook in the vegetable juice and cook. Do not add any extra water! Cover and cook on low heat for 4-5 minutes. Garnish with coriander leaves.

Please do try the Ridge Gourd and Raw Papaya Zunka. The Raw Papaya Zunka tastes absolutely divine. The taste compares to no other recipe.

Its my own innovative trial and I am sure you’ll will enjoy it too. Please do try the recipesand let me know.

LASOON MIRCHI CHA THECHA (Crushed Garlic and Green Chillies)

LASOON MIRCHI CHA THECHA (Crushed Garlic and Green Chillies)
My husband Yo’s aunt who resides in Barshi, taught me this recipe. Here is Savita Kaku’s recipe. She is one of the greatest connoisseurs of food I ever know. She cooks and explains everything with so much passion, that anyone would want to learn from her.

Ingredients
Green Chillies – 10-12
Garlic Flakes – 4-5
Salt to taste
Cumin seeds - 1 tsp
Oil - 1-2 tsps

Method
In a small pan, heat oil, Add the green chillies and garlic flakes and fry till you see the skin of the chilly getting lighter in color and the garlic getting fried. The raw smell of the garlic should be completely gone.
Pound the fried green chillies and garlic along with some salt in a motar with a pestle. (known as Khalbhatta in Marathi). Transfer to a small bowl. Your thecha is ready to be eaten with Bhakri or Chappati. You can fry some cumin seeds and add to the Thecha to enhance the flavor.

Note: Since you are handling chillies, be careful as to not touch your eyes or face. Be careful while pounding. Maintain a distance.

HIRVYA MIRCHI CHA THECHA (Crushed Green Chillies)

HIRVYA MIRCHI CHA THECHA (Crushed Green Chillies)
Being married to a Maharashtrian who hails from Sholapur which is known for its spicy food introduced me to their most spicy Hirvya Mirchi cha thecha.

Ingredients
Green Chillies – 10-12
Salt to taste
Cumin seeds – 1 tsp
Oil - 1-2 tsps

Method
Pound the green chillies along with some salt in a motar with a pestle.(known as Khalbhatta in Marathi). In a small pan, heat oil, add the cumin seeds when they start to fry, add the pounded Chillies and fry till you see the skin of the chilly getting lighter in color. Transfer to a small bowl. Your thecha is ready to be eaten with Bhakri or Chappati.

Note: Since you are handling chillies, be careful as to not touch your eyes or face. Be careful while pounding. Maintain a distance.

MAHARASHTRIAN PITLA

MAHARASHTRIAN PITLA
Being married to a Maharashtrian exposed me to the rich Maharashtrian cuisine and one of the best things I learned and absolutely adore is their Pitla and ocfourse Zunka which is a slight variation to the Pitla. This can be had with Bhakri(A jowar or Bajra roti) or Chappati. It is an instant dish and can be prepared in a jiffy. If you don’t have any vegetables at home except onions and you are hungry and need to dish up something, Pitla would be the best option.

Ingredients
Besan (Gram flour) – 1 cup
Onion - 1 finely chopped
Green Chillies – 2 finely chopped
Mustard seeds - 1/2 tsp
Red chilli powder – 1/2 tsp
Turmeric powder - 1/2 tsp
Asafoetida – a pinch
Salt to taste
Curry leaves - 1 sprig (optional)
Coriander leaves for garnish
Oil – 1-2 tbsps

Method
Fry the besan in a little oil till it turns light brown. It should loose its raw smell. Keep aside.

Heat some oil and add the mustard seeds, once it starts to crackle, add the onions and fry till the onion becomes transparent and nicely fried. Add the curry leaves and fry for a minute.

In a bowl, Take the Besan, turmeric powder, red chili powder, asafoetida and salt and mix it with water, to form a batter with a liquid consistency. This is a sure shot method of preparing a successful Pitla for beginners according to my mother-in-law. As when you make a batter, there wont be lumps and it will be easier to handle the cooking. Once it simmers. Garnish with coriander leaves. The Pitla is usually in liquid consistency like the Dal. So you can even mix it with rice and eat.

Serve the Pitla hot with chappatis or white rice.

BHAKAR WADI

BHAKAR WADI
(Spicy gram flour snack)
Ingredients
240 g. Gram flour
120 g. Wheat flour
100 g. Grated coconut
60 g. Sesame seeds
60 g. Poppy seeds
A marble sized ball of tamarind, soaked in a little water
Salt and chilly powder to taste
A pinch of sugar
A pinch of asafoetida
100 g. coriander leaves, chopped fine or 1 tbsp Coriander powder.
Black masala powder known as “Kala Thikkat”, if it is not available u can use a normal Garam Masala, according to taste
Oil for deep frying
Method
Mix together gram flour and wheat flour. Add salt, asafoetida, 60 ml. hot oil and
enough water. Knead to a stiff dough. Keep it aside. Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder. Add sugar, salt, chilly powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Add tamarind pulp and black masala powder and mix well. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Seal the edges with a little water. Cut into three cm. long pieces and deep fry in hot oil till brown and crisp. Remove from oil and store in an airtight container.

Tip : Using Coriander powder instead of Coriander leaves can make the Bhakar wadi last longer.

Serves: Four
Time required: One hour

AAMTI (Lentils cooked in Maharashtrian style)

AAMTI (Lentils cooked in Maharashtrian style)
My mother-in law usually cooks plain toor dal with a little salt and asafetida for the morning to be mixed with the rice and ghee and the same dal(varan) is converted into the most mouth-watering Aamti for dinner.

Ingredients
Toor dal – 1 cup
Onion - 1
Tomato - 1
Green chilies – 3-4
Curry leaves – 1 sprig
Turmeric powder – 1 tsp
Asafetida – ½ tsp
Dried Kokam(Amsul) – 1-2 pieces
A small piece of jaggery (optional)
Maharashtrian Goda masala or garam masala – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Salt as per taste
Coriander leaves for garnish
Oil – 2 tsps

Method
Soak the toor dal for around half an hour. Rinse the toor dal well and then Pressure cook the dal with a pinch of asafetida and ½ a teaspoon of turmeric powder till soft. Remove from the cooker and mash it.
Finely chop the onion, tomatoes and chilies.
In a kadhai (wok), heat 2 teaspoons of oil, add the mustard seeds and when they start to crackle, add cumin seeds, the Dried kokam(amsul), asafetida and turmeric powder.

Add the green chillies and curry leaves and let it fry, now add the Onions and fry until transparent, Add the chopped tomato pieces and fry again till tomato pieces turn soft. Add the mashed dal, mix well and then add 1 cup water. Stir and cook on a high flame till you see the Aamti simmering. Once it starts to simmer, reduce the flame and add salt, jaggery and goda masala. Mix well and allow it to simmer for a while. Your Aamti is ready, Garnish with finely chopped coriander leaves. Serve it with plain rice, or chappatis.
You can add Brinjals or drumsticks to the above recipe.