Vidarbha recipes include Zhunka bhakri and some Saoji recipes. Saoji cuisine originates from the Saoji community of Nagpur in Maharashtra, India, known for its extremely spicy and flavoursome dishes. Here are two popular Saoji recipes:
Saoji Chicken
Ingredients:
- 500 grams chicken pieces
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 tablespoon poppy seeds (khus khus)
- 1 tablespoon sesame seeds
- 1 tablespoon desiccated coconut
- 2-3 dry red chillies
- 1 teaspoon coriander seeds
- 1-inch cinnamon stick
- 4-5 cloves
- 4-5 black peppercorns
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder (adjust to taste)
- 1 teaspoon garam masala
- Oil for cooking
- Salt to taste
- Fresh coriander leaves for garnish
Method:
1. Dry roast poppy seeds, sesame seeds, desiccated coconut, dry red chillies, coriander seeds, cinnamon, cloves, and black peppercorns until aromatic. Grind into a fine paste after cooling.
2. Heat oil in a pan. Add chopped onions and cook until golden brown.
3. Add ginger-garlic paste and cook for a minute.
4. Add tomato puree and cook until the oil separates.
5. Add the ground spice paste, turmeric powder, red chilli powder, garam masala, and salt. Mix well.
6. Add chicken pieces and coat them with the masala.
7. Add water as needed, cover, and simmer until the chicken is cooked and the gravy thickens.
8. Garnish with fresh coriander leaves and serve hot Saoji Chicken with bhakri or rice.
Saoji Mutton Curry
Ingredients:
- 500 grams mutton pieces
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 tablespoon poppy seeds (khus khus)
- 1 tablespoon sesame seeds
- 1 tablespoon desiccated coconut
- 4-5 dry red chillies
- 1 teaspoon coriander seeds
- 1-inch cinnamon stick
- 4-5 cloves
- 4-5 black peppercorns
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder (adjust to taste)
- 1 teaspoon garam masala
- Oil for cooking
- Salt to taste
- Fresh coriander leaves for garnish
Method:
1. Dry roast poppy seeds, sesame seeds, desiccated coconut, dry red chillies, coriander seeds, cinnamon, cloves, and black peppercorns until aromatic. Grind into a fine paste after cooling.
2. Heat oil in a pressure cooker. Add chopped onions and cook until golden brown.
3. Add ginger-garlic paste and cook for a minute.
4. Add tomato puree and cook until the oil separates.
5. Add the ground spice paste, turmeric powder, red chilli powder, garam masala, and salt. Mix well.
6. Add mutton pieces and coat them with the masala.
7. Add water as needed, and pressure cook until the mutton is tender and the gravy thickens.
8. Garnish with fresh coriander leaves and serve hot Saoji Mutton Curry with Bhakri or rice.
These Saoji recipes showcase the unique and bold flavours of the cuisine, characterized by its fiery spices and aromatic ingredients, providing a delightful experience for those who enjoy intense and flavourful dishes. Enjoy preparing and relishing these Saoji specialities!
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