My Saasu Ma was in Hyderabad
As I am a Punjabi by birth; married in Marathi family, it was a challenge for her to change my taste to Marathi Cuisines. Struggling with her Marathi lingos like tikha, kandha, kothambir and batata, I feel-I have satisfied Aayi that now I can very well handle her son's Marathi taste buds.
I will be posting in recipes which are quick and easy for people who couldn't try much hands in kitchen because of studies and work.
These are direct from Aayi's books, tested and tried.
Sengdaana Chutney powder
Required
peanuts- 1 cup
garlic- 5 cloves
curry leaves - 1 stick
salt
red chilli
Procedure
Roast peanuts in a wok without oil;then rub and remove the outer rind..similarly, put the garlic cloves and curry leaves in heated wok.
Put garlic and curry leaves in grinder and juice it for secs and pour in peanuts and atleast 3 tbsps of red chilli and 1-1 1/2 tbsp salt.Grind it coarsely not too fine else it would be sticky as peanuts might lose oil.
Store in airtight container and have it with chapatis, rice and watever u feel like..good for working women who could'nt manage a bhaji in night..can very well go with chutney and roti.
Enjoy :)
Kopra chutney powder
Required
(Dry coconut, mostly available at grocery stores. It is vastly used in Maharastrian and Keralite Cuisines)
grated dry coconut - 1 cup
garlic- 2-3 cloves
Turmeric
salt
red chilli
Procedure
Put garlic in grinder and juice it for secs and pour in grated coconut and atleast 3 tbsps of red chilli, 1/2 tbsp turmeric and 1-1 1/2 tbsp salt.Grind it coarsely.
Store in airtight container and have it with chapatis, rice and watever u feel like..good for working women who could'nt manage a bhaji in night..can very well go with chutney and roti.
Enjoy :)
As I am a Punjabi by birth; married in Marathi family, it was a challenge for her to change my taste to Marathi Cuisines. Struggling with her Marathi lingos like tikha, kandha, kothambir and batata, I feel-I have satisfied Aayi that now I can very well handle her son's Marathi taste buds.
I will be posting in recipes which are quick and easy for people who couldn't try much hands in kitchen because of studies and work.
These are direct from Aayi's books, tested and tried.
Sengdaana Chutney powder
Required
peanuts- 1 cup
garlic- 5 cloves
curry leaves - 1 stick
salt
red chilli
Procedure
Roast peanuts in a wok without oil;then rub and remove the outer rind..similarly, put the garlic cloves and curry leaves in heated wok.
Put garlic and curry leaves in grinder and juice it for secs and pour in peanuts and atleast 3 tbsps of red chilli and 1-1 1/2 tbsp salt.Grind it coarsely not too fine else it would be sticky as peanuts might lose oil.
Store in airtight container and have it with chapatis, rice and watever u feel like..good for working women who could'nt manage a bhaji in night..can very well go with chutney and roti.
Enjoy :)
Kopra chutney powder
Required
(Dry coconut, mostly available at grocery stores. It is vastly used in Maharastrian and Keralite Cuisines)
grated dry coconut - 1 cup
garlic- 2-3 cloves
Turmeric
salt
red chilli
Procedure
Put garlic in grinder and juice it for secs and pour in grated coconut and atleast 3 tbsps of red chilli, 1/2 tbsp turmeric and 1-1 1/2 tbsp salt.Grind it coarsely.
Store in airtight container and have it with chapatis, rice and watever u feel like..good for working women who could'nt manage a bhaji in night..can very well go with chutney and roti.
Enjoy :)
Coconut Chutney
Required
Fresh Cocounut - remove water and shredded - 1
mustard seeds
green chillies- 4
garlic cloves- 3
turmeric
cumin seeds
salt
Fresh Cocounut - remove water and shredded - 1
mustard seeds
green chillies- 4
garlic cloves- 3
turmeric
cumin seeds
salt
Procedure
Grind coconut, green chillies , turmeric and garlic in blender. Then in another pan, put some oil. When the oil is hot, add mustard seeds and cumin seeds. When the fluttering starts, add the blended mixture to the pan. Add salt and mix it properly and take off the heat before it starts boiling.
Serve with dosa, ommlette, wada pav or anything you feel like having it with.
More to come..Toor kandhyacha pattichi bhaji,Toor bhaji,Drumstick toor,Chicken Curry..
Grind coconut, green chillies , turmeric and garlic in blender. Then in another pan, put some oil. When the oil is hot, add mustard seeds and cumin seeds. When the fluttering starts, add the blended mixture to the pan. Add salt and mix it properly and take off the heat before it starts boiling.
Serve with dosa, ommlette, wada pav or anything you feel like having it with.
More to come..Toor kandhyacha pattichi bhaji,Toor bhaji,Drumstick toor,Chicken Curry..
wow, so discovering marathi taste?? plzz try getting the recipe of misal pao. N tell me y they are called chutney powder?
ReplyDeleteArre..wah I love Misal Pav..I know the rough version of it..'ll soon come up with the recipe.
ReplyDeleteActually, they are chutneys but not as wet as we assume them to be..It is a dry chutney powder.
SOP for cookin
ReplyDeleteI have a passion for cooking and these recipes I will try for sure Thanks for sharing.
ReplyDelete