Marathwada, a region in Maharashtra, boasts a diverse culinary heritage with a blend of traditional Maharashtrian and Hyderabadi influences. Here are five popular and delicious recipes from Marathwada:
1. Naan Khatai
Ingredients:
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1 cup ghee (clarified butter)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cardamom powder
- Chopped nuts for garnish (optional)
Method:
1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine all-purpose flour, powdered sugar, ghee, baking soda, and cardamom powder.
3. Mix well until it forms a smooth dough.
4. Make small balls from the dough and flatten them slightly.
5. Place the cookies on a baking tray lined with parchment paper.
6. Garnish each cookie with chopped nuts if desired.
7. Bake for 15-20 minutes or until the edges turn golden brown.
8. Allow them to cool before serving these delightful Naan Khatai cookies.
2. Mutton Korma
Ingredients:
- 500 grams mutton pieces
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- Whole spices (cinnamon, cloves, cardamom)
- Oil for cooking
- Salt to taste
- Fresh coriander leaves for garnish
Method:
1. Heat oil in a pressure cooker. Add whole spices and sauté until fragrant.
2. Add chopped onions and cook until golden brown.
3. Add ginger-garlic paste and sauté until the raw smell disappears.
4. Add mutton pieces and cook until they turn brown.
5. Add turmeric powder, red chilli powder, garam masala, salt, and mix well.
6. Add tomato puree and cook until the oil separates.
7. Add yoghurt, mix gently, and add water as needed for the gravy.
8. Pressure cook until the mutton is tender.
9. Garnish with fresh coriander leaves before serving this flavourful Mutton Korma with rice or naan.
3. Bharli Vangi (Stuffed Eggplant)
Ingredients:
- 8-10 small eggplants (brinjals)
- 1/2 cup grated coconut
- 1/2 cup roasted peanuts, crushed
- 2-3 tablespoons sesame seeds
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1-inch cinnamon stick
- 4-5 cloves
- 2-3 dry red chillies
- 1 tablespoon tamarind pulp
- 1 tablespoon jaggery (optional)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- Oil for cooking
Method:
1. Wash and slit the eggplants into a plus-shaped slit, keeping them intact at the base.
2. Dry roast grated coconut, crushed peanuts, sesame seeds, coriander seeds, cumin seeds, cinnamon sticks, cloves, and dry red chillies until aromatic. Grind this roasted mixture into a paste after cooling.
3. Add tamarind pulp, jaggery, turmeric powder, red chilli powder, and salt to the ground paste. Mix well.
4. Stuff the prepared masala mixture into the slits of the eggplants evenly.
5. Heat oil in a pan and place the stuffed eggplants carefully. Add any remaining masala on top.
6. Cover and cook on low heat until the eggplants are cooked. Add a little water if needed.
7. Serve hot Bharli Vangi with bhakri (flatbread) or steamed rice.
4. Jowar Bhakri
Ingredients:
- 2 cups jowar flour (sorghum flour)
- Warm water for kneading
- Salt to taste
Method:
1. In a mixing bowl, combine jowar flour and salt.
2. Gradually add warm water and knead the flour to make a stiff dough.
3. Divide the dough into equal-sized balls.
4. Take a dough ball and pat it into a flatbread (bhakri) using your hands on a greased surface.
5. Place the bhakri on a hot griddle or tawa and cook on both sides until golden brown spots appear.
6. Serve hot Jowar Bhakri with any curry or dal.
5. Pithla Bhakri
Ingredients:
- 1 cup gram flour (besan)
- 2-3 cups water
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2-3 green chillies, finely chopped
- 1 onion, finely chopped
- A pinch of asafoetida (hing)
- Salt to taste
- Fresh coriander leaves for garnish
Method:
1. In a bowl, mix gram flour with water to form a smooth batter without lumps.
2. Heat oil in a pan. Add mustard seeds, cumin seeds, chopped green chillies, and asafoetida. Let the seeds splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Pour the gram flour batter into the pan and stir continuously on medium heat.
5. Cook until the mixture thickens to a porridge-like consistency.
6. Garnish with fresh coriander leaves and serve hot Pithla with Bhakri.
These authentic Marathwada recipes capture the essence of the region's culinary delights, showcasing a mix of flavours and ingredients that reflect the rich cultural heritage of Maharashtra's heartland. Enjoy preparing and savouring these delicious dishes!
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