Shabudana Khichdi
Ingredients:
- 1 cup Shabudana (tapioca pearls)
- 1-2 potatoes, peeled and diced
- 2-3 green chillies, finely chopped
- 1/2 cup roasted peanuts, crushed
- 1/2 teaspoon cumin seeds
- 1 tablespoon ghee or oil
- A pinch of sugar (optional)
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges (optional)
Method:
1. Rinse the Shabudana thoroughly and soak them in water for 4-5 hours or overnight. Drain excess water using a colander.
2. Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
3. Add diced potatoes and sauté until they are cooked and slightly golden.
4. Add chopped green chillies, crushed peanuts, soaked Shabudana, salt, and sugar (if using). Mix well.
5. Cover and cook on low heat for 5-7 minutes, stirring occasionally until the Shabudana pearls turn translucent and fluffy.
6. Garnish with fresh coriander leaves and serve hot Shabudana Khichdi with lemon wedges.
Poha
Ingredients:
- 2 cups thick or medium Poha (flattened rice)
- 1 onion, finely chopped
- 1-2 green chillies, finely chopped
- 1 potato, peeled and diced
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges (optional)
Method:
1. Rinse the Poha in a colander under running water for a few seconds. Drain and set aside.
2. Heat oil in a pan. Add mustard seeds and let them crackle.
3. Add asafoetida, chopped onions, and green chillies. Sauté until onions turn translucent.
4. Add diced potatoes, turmeric powder, and salt. Mix well and cook covered until potatoes are soft.
5. Add the rinsed Poha to the pan and gently mix everything.
6. Cover and cook on low heat for 2-3 minutes until the Poha is heated through.
7. Garnish with fresh coriander leaves and serve hot Poha with lemon wedges.
Solkadi
Ingredients:
- 1 cup coconut milk
- 1 cup water
- 4-5 kokum petals (dried)
- 2-3 garlic cloves, crushed
- 1/2 teaspoon cumin seeds
- 2-3 green chillies, finely chopped
- Salt to taste
- Fresh coriander leaves for garnish
Method:
1. In a bowl, soak the kokum petals in water for 15-20 minutes.
2. In a mixing bowl, mix coconut milk, water, crushed garlic, chopped green chillies, cumin seeds, and salt.
3. Squeeze the soaked kokum petals to release their flavours into the mixture and discard them.
4. Mix well, adjusting salt and consistency according to taste.
5. Garnish with fresh coriander leaves and refrigerate for a while before serving. Serve chilled Solkadi as a digestive drink.
a simple recipe to prepare homemade coconut milk:
Homemade Coconut Milk
Ingredients:
- 1 mature coconut
- Hot water
Instructions:
1. Crack the Coconut: Begin by puncturing the softest eye of the coconut with a nail or screwdriver. Drain the coconut water into a bowl. Then, crack open the coconut using a hammer or heavy object. Collect the coconut pieces.
2. Extracting Coconut Flesh: Using a butter knife, separate the coconut flesh from the hard shell. Peel off the brown skin from the coconut flesh. Chop the white flesh into small pieces.
3. Blending: In a blender, add the chopped coconut pieces. Pour hot water (not boiling) over the coconut until it is well covered.
4. Blend and Strain: Blend the mixture at high speed for a few minutes until it forms a coarse pulp. Strain the mixture through a muslin cloth or a fine-mesh sieve into a bowl. Squeeze out as much liquid as possible.
5. Second Extraction (Optional): For richer milk, take the strained coconut pulp and repeat the process of blending and straining using more hot water.
6. Storing: Homemade coconut milk is ready! You can store it in an airtight container in the refrigerator for up to 4-5 days. Shake or stir before use, as it might separate when refrigerated.
Note: The first extraction is thicker (used for curries and desserts), while the second extraction yields thinner milk (suitable for beverages or thinner gravies).
This homemade coconut milk is free from additives and preservatives, offering the authentic flavour and goodness of fresh coconut. Adjust the water-to-coconut ratio based on how thick or thin you prefer your coconut milk to be.
Shrikhand
Ingredients:
- 2 cups hung curd (strained yoghurt)
- 1/2 cup powdered sugar (adjust to taste)
- 1/4 teaspoon cardamom powder
- A pinch of saffron strands (optional)
- Chopped nuts for garnish (pistachios, almonds)
Method:
1. Hang the yoghurt in a muslin cloth for a few hours to drain excess water and get hung curd.
2. In a mixing bowl, take hung curd, powdered sugar, cardamom powder, and saffron strands (if using).
3. Mix well until the sugar dissolves and the mixture becomes smooth.
4. Refrigerate for a few hours.
5. Garnish with chopped nuts before serving chilled Shrikhand as a delightful dessert.
These recipes capture the essence of these popular Maharashtrian dishes, each offering a unique blend of flavours and textures, representing the diverse and vibrant cuisine of Maharashtra. Enjoy preparing and relishing these authentic dishes!
Certainly! Here are recipes for Thalipeeth and Bharli Vangi along with a variation for each:
Thalipeeth
Thalipeeth is a savoury multigrain pancake that's popular in Maharashtrian cuisine.
Ingredients:
- 1 cup multigrain flour (Jowar, Bajra, Besan, Rice flour)
- 1/2 cup finely chopped onions
- 1/4 cup chopped fresh coriander leaves
- 2-3 green chillies, finely chopped
- 1-inch piece of ginger, grated
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder (adjust to taste)
- 1/2 teaspoon cumin seeds
- Salt to taste
- Oil or ghee for cooking
Method:
1. In a mixing bowl, combine multigrain flour, chopped onions, coriander leaves, green chillies, grated ginger, turmeric powder, red chilli powder, cumin seeds, and salt.
2. Gradually add water and knead the mixture into a soft dough.
3. Take a portion of the dough and pat it onto a greased banana leaf or parchment paper to form a pancake (about 6-7 inches in diameter). You can use your fingers or a flat spatula to shape it.
4. Heat a non-stick pan or griddle and drizzle some oil or ghee.
5. Carefully transfer the Thalipeeth onto the heated pan and cook on medium heat.
6. Drizzle a few drops of oil or ghee on the sides and cook until both sides turn golden brown.
7. Serve hot Thalipeeth with yoghurt, chutney, or a dollop of butter.
Variation: For extra flavour and nutrition, you can enhance Thalipeeth by adding grated vegetables like carrots, spinach, or fenugreek leaves to the dough.
Bharli Vangi (Stuffed Eggplant)
Bharli Vangi is a delicious Maharashtrian dish where small eggplants are stuffed with a spicy masala mixture.
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.
Variation: You can make a gravy version of Bharli Vangi by cooking the stuffed eggplants in spicy tomato-onion gravy instead of frying.
These variations add diversity and flavour to these traditional Maharashtrian dishes, allowing you to enjoy different tastes and textures!
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