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Showing posts with label authentic maharashtrian recipe. Show all posts
Showing posts with label authentic maharashtrian recipe. Show all posts

Friday, December 2, 2016

Sol Kadhi

Though I have not really explored Goan and Maharashtrian cuisine, there are some dishes which I come across quite frequently. And one of them happens to be the 'Sol Kadhi'. This is a very refreshing drink that is served with the meals that usually consist of rice and a non-vegetarian side. The sourness of the kokum and the sweetness of the coconut combine in this dish to lend it a very fresh flavor that is simply incomparable.

So, when I got some Kokum on my hands, this was the first recipe that I had to try. And it turned out to be delicious even though I have not followed the authentic recipe. Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

  • 8 Kokum pods
  • 1/2 cup grated coconut
  • 1 green chili
  • 2 garlic cloves
  • 2 pinch cumin
  • salt to taste
  • a sprig of coriander for the garnishing

Preparation - Soak the Kokum in 2 cups of hot water for half an hour. Rub them and squeeze out the juice.

Similarly add some warm water to the grated coconut and give it a buzz in a blender jar. Strain to extract the coconut milk. Repeat 1-2 times.

Grind the cumin seeds, green chili and garlic cloves into a coarse paste. Add to a blender jar containing the coconut milk and kokum juice. Blend for 1 minute to bring the flavors together.

Strain and pour into glasses or small cups. Garnish with some chopped cilantro . Serve.

Note - The drink tends to settle down if left standing for a while. So, give it a stir/shake just before serving.

Saturday, June 25, 2016

Maharastrian Amti Dal ( with Kokum )

The ascent of monsoon marks a period of lethargy and frequent bouts of illness for most people. My household is no exception to that and I find myself reluctant to cook elaborate meals during the rains. Dal-chawal-bhaji, parata-dalma, roti-subzi or even khichdi with alu bharta (mashed potato) are regulars on the monsoon menu. While I do prepare a variety of dals, I am always looking for new versions that would do away with the need to cook another curry. Just a dash of pickle and maybe a papad, and I am good to go.

This Maharashtrian Amti dal had been on my list for sometime now. Just that I could not lay my hands on some good quality Kokum so had been putting it off till last week. Once I found that I could purchase it off the net, I ordered it along with a cache of exotic foods like the chia seeds, quinoa and black rice. Since June is the birthday month for my blog and I am also inching close to the 1K mark, I was in a mood to indulge myself and surprise my readers with something new. Yes, my baby has turned 7 !!! Thanks to all you lovely folks out there for being an indispensable part of this most amazing journey !

The deluge of recipes like quinoa kheer, quinoa and kidney beans salad, Kung pao lotus root and chia pudding on my blog is just the beginning as I plan to give a more cosmopolitan touch to this space. More surprises are on the way, so stay tuned !

Read on for the recipe of 'Amti' -

Preparation Time - 30 mins

Ingredients -
  • 1 cup toor dal
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 pinch asafoetida
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • 1/4 tsp garam masala ( use Goda masala for authentic taste )
  • a pinch of stone flower (pathar ke phool) (optional)
  • 3-4 kokum petals ( can be substituted with a thumb sized piece of tamarind )
  • 2 tsp powdred jaggery
  • 3-4 tsp grated coconut
  • 2 tbsp coriander leaves
  • 1 sprig curry leaves
  • salt to taste
  • 1 tsp ghee
  • 1 tsp oil

Preparation - Soak the kokum in 1 cup hot water.

Cooking - Wash the toor dal and transfer to pressure cooker with 2 cups water, salt and turmeric. Close lid and cook for 2-3 whistles.

Keep aside till steam escapes. Open and give it a good stir with a heavy spoon.

Heat the oil and ghee on a pan. Add the cumin seeds, mustard seeds, stone flower, curry leaves and asafoetida. Once the seeds start to splutter, add the cooked dal.

Mash the kokum slightly and add to the pan along with the water in which it was soaked. Also put in the jaggery, chili powder and garam masala. 

Finally add the coconut and the cilantro. Give it a good stir and take it off the burner.

Serve hot with white rice and papad.

Tuesday, April 28, 2015

Zunka ( a rustic Maharashtrian delicacy )

Long before the Naveen Pattanaik government announced the populist measure of offering 'bhata-dalma' or rice and dal cooked with veggies at a subsidized rate for the poor in Odisha, the Maharashtra government also had a scheme which offered 'zunka-bhakri' to the poor of Maharashtra at subsidized rates. The Zunka is an important part of Maharashtra cuisine and it transcends all classes. Though it is mainly consumed in the rural parts of the state, it is equally popular in urban households. A simple yet delicious dish, it made with besan or chickpeas flour. It is ideal for those days when one has run out of veggies/meat.

Read on for the recipe -

Preparation Time - 10-12 mins

Ingredients -

  • 1 cup besan/chickpeas flour
  • 1 medium sized onion (finely chopped)
  • 2 green chilis
  • 3-4 garlic flakes
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • a pinch of asafoetida
  • a pinch of turmeric
  • 1 dry red chili
  • 2 tsp oil
  • salt to taste
  • cilantro for garnishing
  • 2 cups water

Cooking - Heat the oil in a non-stick skillet. Add red chili, asafoetida, mustard seeds, cumin seeds and garlic flakes. Fry till garlic takes on a golden hue. 

Add the chopped green chili and onions. Fry till translucent.

Add the besan and fry to a light brown color.

Finally add the water, adjust salt and cook till the zunka leaves the sides on the skillet.

Garnish with cilantro. Serve hot.

Wednesday, July 20, 2011

Sabudana Khichdi

Sabudana Khichdi is a Maharashtrian recipe which is usually prepared on fasting days like Navratri. The recipe makes use of roasted and coarsely grated peanut powder which can be omitted in case one is allergic to peanuts. I used sesame instead when I make it for my hubby who suffers from peanut allergy.

The big tapioca pearls are preferable for this recipe as they turn out to be fluffier. But the soaking time required is more. When in a hurry, go for the smaller grains.

To cut down on the cholesterol, one can replace the ghee with refined oil and just add 3-4 drops ghee after cooking for that distinct flavour.

Cooking Time Required: 10-15 mins


  • 1 cup large Sabudana / Tapioca pearls
  • 1 medium sized potato
  • 2 green chillis
  • 1 inch ginger
  • 1/2 tsp roasted and crushed peanuts 
  • 3-4 tbsp freshly grated coconut  (optional)
  • 1/3 tsp cumin seeds 
  • 1 tsp ghee
  • 2 tsp oil
  • salt to taste ( use pink salt during fasting )
  • chopped coriander leaves 
  • 1 tsp lime juice

Preparation: Chop the potato and green chilli into small pieces.

Wash and soak the sabudana for 3-4 hours. Drain well and keep aside. [ Soaking and cooking time will vary with the variety used ]

Cooking: Heat the ghee and oil in a pan. Add the cumin seeds followed by the green chilis and finely minced ginger. Add the chopped potatoes and fry till potato pieces become almost cooked.

Add the soaked sabudana along with salt. Sprinkle a little water if required and cook for 3-4 mins.

Garnish with the crushed peanuts, chopped coriander leaves, lime juice and grated coconut.

Serve with sweetened skimmed yogurt. A healthy snack/meal is ready.

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