"Ambya che sasav" (Ripe Sucking Mangoes in a tangy coconut sauce)

My Paternal Grandparents lived in a small village Malgav, near  Malvan, a coastal town.

Malgav is situated in a picturesque valley. Our family owned many acres of fertile land there. My paternal grand parents cultivated rice, grew coconuts, jackfruit, supari, cashew, kokum and of course the king  of all fruits, The Mango.

On our vacations to Malgav, which were rare, we enjoyed our grand parents hospitality. My grandmother was a great cook. In those days it was difficult to procure all types of vegetables, but she cooked a fine spread with whatever was available. The taste of her raw jackfruit subzi still lingers on my tongue. That recipe I shall share another time. Today I am sharing a recipe "Mango Sasav", which my mother cooked often in this mango season. Raw and ripe mangoes are cooked in various innovative varieties. Sasav is one of them.

Ingredients:

• 4 sucking ripe mangoes
•  6 tbs grated fresh coconut
• 1 tbs coriander seeds
• 1 tsp methi seeds
• 1 tbs red chilli powder
• 1 tsp mustard seeds
• 2 tsp sugar
• 1 tbs oil

Method:

• In 6 cups of water boil the mangoes whole with skin for 20mins
• Cool them remove the skin and squeeze the pulp .
• Keep the seeds, wash the skin  with a little water, use this water and discard the skin.
• Heat 1/2 tsp oil roast coriander seeds, methi seeds and mustard seeds for a few seconds.
• Grind together coconut, the above roasted seeds red chilli powder a pinch of haldi to a smooth paste.
• Mix the Mango pulp, ground coconut masala salt, and sugar and the mango seeds.
• Heat 1 tbs oil in a kadai, when hot add 1 tsp mustard seeds, when they splutter add the mango and coconut mixture, cook for 5mins.
• Serve hot or at room temperature.

  

Drumsticks with Potatoes & Nuts

In Maharashtra, fast means feasting. I say that because our food items consumed when someone is on fast is such a huge variety and a fusion of fruits and vegetables that are permitted to be consumed. TV channels air a variety and the choice is unlimited.

My mother was not a very religious person but when in trouble she would strike a deal with her Lord, that if her wishes were granted she would fast every thursday for the next five weeks. I am not sure if her wishes were always granted but I knew the food she liked to consume on those days. 

Today I have maintained her recipe with just the addition of Drumsticks because they are in season. I love them and most important I never fast.

Ingredients:

• 4 drumsticks
• 3 potatoes
• 4 tbs grated fresh coconut
• 2 green chillies
• 1 tbs coriander leaves
• 1 tsp jeera
• 3 tbs peanuts, 2 tbs cashew nuts soaked in hot water for 30 mins.

Method:

• Grind together coconut, green chillies, jeera and coriander leaves, make a fine paste.
• Boil potatoes and cut into small pieces.
• Peel and cut drumsticks into 2 inch pieces.
• Heat 2 tbs ghee in a vessel. 
• When hot add a little whole jeera, add drumsticks, stir, add the green masala and 2 cups water cover and cook.
• When drumsticks are cooked, add the potatoes, soaked nuts  and salt to taste. 
• Cover and simmer for 5 mins.

The dish is now ready to eat. This dish, without drumsticks can be consumed on fasting days.

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Stuffed Crab Masala

Crabs, some love it, others hate it. Crabs cooked in numerous ways, hot and spicey, mild with butter and cheese. Today's story is about who taught me this recipe and when.

The year 1975. In the locality where I lived in Bandra (W), fisherwomen would come daily and sell their fish from door to door. The star sellers among the many was this Aunt-Niece duo, Laxmi the aunt was a dark tall lady with a toned figure, the envy of many ladies. She walked with a swing, balancing her fish basket on her head, men would turn around and give her a second look. She knew this well and she took advantage of it by selling them her fish at a premium price. This story is not about Laxmi.

That day, in the morning, I was sitting in the living room at my mother's place. Our living room faced the road so Vithya spotted me, she was Laxmi's niece, "kay ga keva alis", when did you come she asked me. I smiled and signaled her to come in. We were of the same age both in our early twenties. She looked exhausted. I offered her a glass of water. She had left her 4 month baby in the care of her mother-in-law and come to sell fish. I was 4 months pregnant and come for a visit to my Gynac. We laughed and chatted about our new married lives. She asked me if I had learnt to cook, I nodded with a smile. She wondered what I cook? "Does he like what you cook" she asked as if not sure of my cooking skills. Sensing her doubts I claimed to have cooked a hundred varities. Can you help me with the preparation of a crab dish, not the regular curry. She thought for a moment sipped some water and began her recipe.

Ingredients:

•  4 crabs
• 1 large onion
• 1/2 grated dry coconut
• 1 tbs coriander seeds
• 1 tsp jeera seeds
• 1tbs fennel seeds (saunf)
• 4 cloves
• 1/2 inch cinamon
•  8 black peepercorns.
• 1tbs each ginger garlic paste
• 8 tbs besan (gramflour)
• A few sprigs coriander leaves
• Red chilli powder
• Haldi powder
• 4 cloves of crushed garlic

Method:

• Clean the crabs, keep the two big legs of each crab aside.
• The small tentacles boil them in 1/2 cup water and the crush them in the mixer strain the juice keep it aside for futher use.
• With the help of a spoon, use the handle side to open the crab from the mouth end, do not disjoint so the top remains like a lid when we cook. 
• Clean the crab, remove the hair like fibers and any mud deposits.
• Heat a pan wiyh 1 tbs oil, in the hot oil add the sliced onion till the onion is light brown.
• Add the dry masalas roast for a minute and add the grated coconut roast till brown.
• Cool and grind to a fine paste.
• Take the besan to this, add a pinch of haldi, 1 tsp red chilli powder, salt, 1 tsp chopped coriander leaves, a little of the ground masala, 2 tsp imli paste and a little of the tentacles liquid to make a thick paste to stuff the cover.
• Open the split crab and carefully fill the top cover with the besan stuffing and close.
• Heat 4 tbs oil, when hot, add the crushed garlic, and the big legs stir a while add the ground masala paste.
• Add chilli powder and pinch of  haldi, add the remaining liquid of the tentacles and enough water to form the desired gravy.
• When it boils lower the stuffed crabs gently shell side up, cover and simmer for 10 mins .
• Add imli paste, adjust seasoning and garnish with coriander leaves.

Vithya, Laxmi called out "havar ye". I must leave she said, have to sell fish.

Good Bye till we meet again . She took a few steps turned around and warned me "don't eat crabs when you are pregnant. I smiled . A childhood bonding between two girls living in two different communities.

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Ambadichi Bhaji.

 

I was introduced to this vegetable 55 yrs ago, by my maternal grand mother, Late Ramabai Moreshwar Dabholkar. We lived in Bandra (W) with her . It was her house, her kingdom and she ruled it like a loving, gentle queen looking after her subjects, her children, their children, a few cats, a big dog, some chickens and their chicks.


When I say she looked after them she really did, fed all, nursed them when unwell animals included.
She had a peculiar habit, although she was answerable to none she would hide her favorite snack under the pallu of her nine yard saree and eat it at leisure, when she had completed her work for the day.This particular dish was consumed in the same manner. She loved it and cooked it in large quantities . Today, I can visualize her sitting on the kitchen steps overlooking the garden with a hot bhakri on her palm, this vegetable placed on it and she enjoying her meal. I would sit before her as she told me stories related to this dish. Every next day this cooked vegetable tastes better. You reheat it by heating oil to which you add crushed garlic and pour on the reheated vegetable. As I watched her and decided to imitate her I realized my palm was too small and the bhakri too warm.


Today as I cook this vegetable how do I explain to a cross section of readers what I am cooking, I did a little research and this is what I collected.

• This plant is Internationally called Rosella.
• Produced in Thailand and China.
• Best in Sudan.
• Important suppliers in world market Mexico, Egypt,Senegal,Tanzania, Mali and Jamaica.
• In India cultivated in the Ganga Delta for vegetable fibers.
• A Pro-health drink
• In India it is known by different names:
• Assam: Tengamora, Bengal: Chukor, Telangana: Gongura, Tamilnadu: Pulicha Keerai, Karnataka: Pundi, Maharashtra: Ambadi, Kerala: Mathipuli

Its also used for medicinal purpose.

 

Ingredients:

• 1 bunch ambadi leaves pluck only the leaves for cooking wash and keep aside
• 4 green chillies
• 1 whole garlic
• salt to taste

Method:

• Boil the leaves in 2 liters of water, they will turn to a mehendi colour, strain and keep aside
• In a mixer make a paste of the boiled leaves no water should go with the leaves
• Crush garlic and green chillies
• Heat 1/4 cup oil when hot, add the garlic, chilli crush and let the garlic brown, add the ambadi paste, salt to taste and stir fry the vegetable for a minute
• Remove from fire.

 

Serve hot with Bhakri or Chapati.

 

 

 

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Raw Mango Dal Fry

 

Yesterday, it was one of the rare occasions, I was dropping my grand daughter, who is in std. III, to school.

We were travelling in her car when all at once she spotted a tree. Nani, mango tree she shouted in glee. I asked her,  Kacche aam khaayi ho? Her expression was like "are you crazy", fruits are eaten only once they are ripe. I realized why she thought this way. Concrete jungles have robbed us of resting under a tree. I remembered my childhood. Bandra West was a beautiful suburb, small bungalows with fruit trees in their backyard was a common sight. In the summer vacations when the mango tree was laden with raw mango, the owner would take extra care to protect his fruit. Children are naughty sometimes little devils, they can be cruel for a little fun. We were no different. As soon as we got the opportunity when the Mali or the Owners of the house were enjoying their siesta, we girls would form a group. The one who could climb trees would be the leader, she would climb the tree and we would stand below to collect the loot as she plucked them and throw them to the ground.

Sometimes the local dogs would bark and the Mali or Owner would wake up and all hell would break loose, leaving our leader on the tree and we dash for shelter.

Some days  we would quietly return to one of our houses with the treasure, then one girl slipped to get salt the other for chilli powder and the third for a pen -knife.

In those days getting knives was difficult. Our mothers used "Villi" to cut fruit and vegetables.

Today, I pulled this "Villi" from my attic only to show the younger readers.
The taste of raw mango with salt and chilli powder, ahh, at 61 my mouth still waters when I see a raw mango.

Today I share a recipe of Raw Mango Dal Fry.


Ingredients :

• 1/2 cup tuvar dal
• 2tbs yellow moong dal
• 1tbs channa dal
• 1/2 raw mango cut in quarters
• 2 green chillies, sliced
• 1/4 tsp methi seeds
• 1/2 tsp mustard seeds
• pinch of hing
• 1/4tsp kashmiri red chilli powder
• 1tsp jiggery

Method:

• Mix the dals and cook them in a pressure cooker 4 whistles.
• Heat 2 tbs ghee
• To the hot ghee add methi , mustard, hing,  green chillies and raw mango pieces.
• Cook for a min add chilli powder and immediately pour the cooked dal, add salt and haldi, adjust the gravy.
• Add jiggery and boil the dal for 5 mins
• Garnish with coriander leaves and serve with Rice or Parathas.

Enjoy your meal and remember your childhood.

Did you innocently rob raw mangoes like me ? If yes, then this recipe will have another taste.

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Aloo-matar & Puri

 

 

 

Shubir, my husband always loves to plan his vacations. He prepares an entire schedule with day, date and the contact numbers of hotels and friends he knows in the area we are visiting.
Our trip to Jammu, Vaishnodevi and Patnitop was no different. He showed me the print out, perfect to the last detail. Shubir's FTII class-mate Sudhir Chowdhury is a Jammu resident. Shubir called him up just to get a few tips. Shubir rattled the contents of the plan . Sudhir patiently listened to his excited chatter, when Shubir was done, Sudhir just said, "dost tera paperwala plan badiya hai, par yahan life mausam pe chalti hai".

We paid our respects to Vaishnodevi and decided to proceed to Patnitop. It was snowing in Patnitop. Wow, that's what we came for. Our car drove up to Kud. At Kud we were informed that we could travel no further. Heavy snowfall, all hotels shut due to non availability of electricity and water.
Sudhir was right . Man has to surrender to Nature.

Our driver helped us out, a small hotel, the manager agreed to accomadate us but with some conditions.
No running water, no electricity. Generator would work only at night due to shortage of diesel.
Extra Blankets would be supplied.
We were with our college going daughter. Lets take the risk of enjoying the snow without the luxuries.
We were very tired, It was 5pm then. We relaxed and after an early dinner tucked into our blankets.
Next Morning we pulled the curtains and saw the mountains covered with snow.

Raju was the young boy assigned to look after our needs. He was preparing for his final exam of class 10.
Saabji, Nasta? he called from the door. "Kya milega?" we asked in excitement,  bread omlette  ya phir puri subzi.
Snow peaked mountains, cool, cool breeze a slight drizzle, chill in the air. Hot puri and subzi it had to be.
"Ek plate me kitne puri", Shubir asked, we are light eaters. "Paanch", Saab . Shubir said "Do plate lao".
Half an hour later he came with the breakfast of hot puris and alu matar ki subzi.
In minutes we finished the two plates and each of us wanted more.
Raju, ek aur plate laoge?  Raju said "Koi baat nahin, milega saab, abhi laata hun". Together we ate about six plates between three of us.

This then is the subzi we ate. I tried to extract the recipe as much as I could, from the cook. This is what he reluctantly gave away.

Ingredients:

•  250 gms Green peas
• 2 medium boiled potatoes
• 1 large tomato
• 3 green chillies
• Masalas
• 1tbs coriander powder
• 1tbs fennel powder
• 1tbs ginger paste
• 1tsp red chilli powder
• 1/4tsp haldi powder
• 1/4cup water

Method:

• Mix all the above masalas in 1/4cup water and keep aside for 5mins.
• Heat 1tbs oil and1tbs ghee in a vessel when hot add 1tsp jeera and apinch of hing, chopped green chilli
• Stir in the masala water and let it cook for 2mins.
• Add green peas and 1/2cup water and cook till peas are soft.
• Mash the boiled potatoes by hand it should be rough mash like small pieces and add salt.
•  At this point adjust the gravy, add water if you like. Cover and cook for 5mins.
• Now add 1tsp amchur powder, 1/2 tsp garam masala powder and 2tbs chopped coriander leaves.
• Add the finely chopped tomato and give one boil.
• The subzi is ready.

I like to puree the tomato.
Serve hot with fluffy puris

Enjoy, remembering the cool snow capped mountains.

 

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Nivte curry (Mudskipper)

 

 

 

My mother a vegetarian, would go to any lengths to find the non-veg food my father enjoyed.

I am talking of 1960s, then in Maharastrian homes the men never shopped groceries, vegetables or fish. Ladies never went to buy chicken or mutton, but both relished what the kitchen produced.

 

We lived in Bandra West . My mother worked as a teacher in a school in Grant Road.

On some days after school and some private tuitions, she would take the train to Borivali. It was then considered a long journey. On one such trips, I insisted on accompanying her. Relived that she agreed I boarded the Local with great excitement. The trains were not so crowded then . A window seat was easily available. I sat near the window . As stations whizzed pass, my mother gave a running commentary on the names of the stations and what each station was known for.

The last station was Borivali. As we stepped out of the station, I saw a row of Tongas.

We got into the Tonga. We had to visit my aunt first who lived in Borivali. My interest was the fish market. After tea and snacks we bid our aunt and cousins Good bye.

The Borivali fish market was just across the station.

The Fisherwomen in the market were shouting over their voices calling customers to buy their fresh catch "havar ye havar ye", come here they said in their language.

My mother was busy trying to locate some variety of fish. Then I did not know which.

The gleam in her eyes and the sprint in her steps made me feel she had spotted her catch.

 

 

I bent over the basket  as she haggled with the price, I saw for the first time, live fish wriggling in the basket. What is this I asked, "Nivte" my mother said and asked me to keep quite.

My bold mother struck the deal, packed the live fish in a steel box all the way to Bandra.

The procedure of cleaning was another story. My mother opened the box and some fish jumped out,

some were jumping all over the place. It was a game for my brother and me to catch them and put them back. The fish is slimy and easily slips out of your palm. Someone advised apply salt and keep them closed for a while, they will be less active .

Then I did not know my mothers recipe for this fish.

Today I know its English name "Mudskipper" and I shall share my recipe with you.

 

 

Ingredients:

 

• Nivte 2 dozen (that's how its sold)
• Half fresh coconut grated
• 5 red kashmiri chillis soaked in warm water for 15mins
• 1tbs triphal soaked in warm water for 15mins (the seeds of the triphal which look like peppercorns should be discarded only the outer petal is used.) 
• 1 medium onion
• 1 tsp red chilli powder
• 1/2 tsp haldi powder
• 1 tbs coriander seeds
• 4to5 black pepper.
• 1 tsp coriander leaves want the masala to stay red.
• 4 kokum petals or 1tbs imli paste

 

Method:

•  Grind to a fine paste all above ingredients except kokum and fish.
• Apply a little haldi to the fish and marinate for 10mins.
• Heat 3 tbs oil in a vessel, when hot add the masala paste and cook till oil separates.
• Now add 2cups water or as much gravy as you need.
• When it starts boiling, add salt to taste, add fish, and the kokum or imli cover on simmer till fish is cooked it will take 5mins.

 Note:

 

To clean fish cut head ,fins, tail, and clean the stomach portion. Wash carefully as these fish live in mud flaps. With all the trouble taken to buy this fish. Its a variety not found often in the market.

However they are a prized catch. Don't miss the opportunity. If you find them cook them, the taste will linger in your mouth.

 

Enjoy your fish curry with steamed rice, pickle and papad.

 

 

 

 

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Sarson-da-Saag & Makki-di-Roti

 

  

The sarson ka khet has inspired many a film maker. Yashji (Yash Chopra)  highlighted romance in these fields.

 

 

We as a family love to travel and eat good food. Variety is the spice of life. My daily cooking includes different cuisines Indian, Continental and South East Asian. On one of our road trips to Punjab during the children's winter vacation in the year 1993-94, we drove on G.T. Road.

It's a foodies paradise, long stretches of mustard fields, wheat fields, rice fields and the most attractive place for foodies the DHABA, be it Vaishnav or non-veg, the smoky flavor of freshly cooked food on wood fire, the aroma of chicken just out of the tandoor being brushed with butter. Rotis coming out of Tandoors. I"ll tell you a secret, at times we carried with us 100 gms of butter when we ate in street Dhabas in Delhi, to splash on our rotis. This  arouses the senses and platefuls of yummy food is consumed  by city dwellers like us who always discuss diets to keep one in good health and good shape. At a Dhaba you eat to your hearts content, forget the calories. You only live once. . The welcome drink lassi in tall bronze tumblers is gulped not sipped. This is Punjab, the land of five rivers, where in winter, every household cooks Sarson-da-Saag.

I mastered this recipe to serve my elder son-in-law Kamal Monga, a Punjabi.
I hope he is honest when he claims the taste of my sarson-da-saag is very close to his home food.

 

 

Ingredients:

• 1kg mustard leaves
• 250gms Spinach
• 8 green chillies
• 60 gms ginger
• salt to taste
• 2 tbs Makki-ka-Atta (maize flour)
• 1 tsp red chilli powder
• 225 gms white butter.

 

Method:

 

• Wash vegetable thoroughly , roughly shred leaves and finely slice stems. Discard hard stems.
• Wash green chillies.
• Cut 2/3 of ginger and julienne the rest

Cooking:

 

• Put the mustard, spinach and green chillies in a pressure cooker and cook till 4 whistles.
• Remove and drain the vegetable keep the liquid of the cooked vegetable for further use.
• Make a coarse puree of the vegetable.
• Return the pureed vegetable to a handi, add makai-ka-atta, red chilli powder and remaining chopped green chillies.
• Mix well.
• Return to heat and add the reserved liquid enough to get the desired consistency of the saag.
• Add 7tbs of butter cover and simmer for 30mins
• Adjust seasoning.

Tempering:

 

• Heat 7 tbs of butter in a pan, add ginger juliennes sauté over medium heat for 2to3mins.
• Bring the simmering sarson ka saag to a boil and pour on the tempering. Stir and serve with Makai-ki Roti.

 

 

Makki-di-Roti:

Makki-di-Roti is a flat, unleavened Punjabi bread made from corn flour, primarily eaten in Punjab region of India and Pakistan.
 

 

•  Make a firm dough with makki ka atta, salt and luke warm water.
•  Roll or pat into chapati and roast on tawa.
• Serve with a dollop of white butter.

 

Indulge, you don't eat this everyday.

 

Eat the Punjabi way. Sitting on a manji with a tall glass of  lassi.

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Pabda Macher Jhal

My husband Shubir is a Bengali and so are my daughters Priyanka and Shoma. My grand-daughter Tanya, who is a Punjabi, is also a lover of fish. All four relish fresh water fish. It is for them that I buy the fish. In Bengal fish is cooked in a variety of ways, with or without vegetables. The taste of the preparations vary from sweet, sour to bitter spice. That shows the art of the housewife when she juggles in her magic masala box keeping her secrets close to her heart.

My younger sister-in-law, Mrs. Dipti Maitra, is a great cook. She had the
privilege of learning from her mother, mother-in-law and mother-in-law's mother, who have all been great cooks. She loves to share her food, her recipes, and welcomes  us with open arms into her home. This recipe she shared with me when I told her I bought Pabda.

                                                  

 PABDA MACH (FISH)

      

• This is a North Bengal (north of West Bengal and also north of Bangladesh) dish called

PABDA MACHER JHAL.

Ingredients:

• Two big Pabda fish cut into two pieces each
• 6 tbs mustard oil
• 2 medium tomatoes
• 10 gms ginger
• 1/2 tsp methi seeds
• 2 tejpata
• 3 whole dry red chillies
• 1/2tsp haldi powder
• 1tsp red chilli powder.
• 3 green chillies slit

Method: 

•  In a broad pan heat 6 tbs mustard oil to smoking point .
• Now fry the fish pieces. (note the fish splutters hence hold a lid as protection or cover the pan) to a light brown colour. Remove and keep aside.

• In the same oil put methi seeds, dry red chillies, mashed tomatoes and ginger paste, stir fry for a minute.
• add bay leaves, haldi powder and chilli powder, add a little water say 1/4 cup mix, add the fish pieces and slit green chillies, cook for a couple of minutes cover and keep as standing time . The ginger and green chillies bring out the aroma of the dish.

Enjoy your meal with steamed rice.

Patrani Machchi

 

 

P a t r a n i   M a c h c h i

 

Parsis, a fun loving community, very generous and fond of sharing their food.

"Maiji" was the oldest grandmother I had seen. She was 90 + and lived across my bungalow, parallel to the railway track, close to Bandra (West) railway station.. We were kids then just 8 or 9,

age was not a factor. Maiji's lean figure with the thousand wrinkles on her face and her warm smile, always attracted us. Everyday she would be brought on the verandah and put in an arm chair with her legs propped up on a small stool.

We played around her and when we were about to leave she would call Pillu, "Pillamai", as we addressed her was the family friend who lived in the next house ,but spent the day looking after Maiji till her bachelor sons returned from work late evening. Pillamai on Maiji's request would offer us sweets from a glass jar. That was my first association with Parsis.

On Navroze day we waited for them to return from the Agiary, they would be wearing their new clothes. That one day in the year Pillamai would step into our house which was just opposite theirs and offer us a plate of Sweet Vermicilli Sev. Sal Mubarak  Maiji. Sal Mubarak Pillamai.

Fifty Four long years have passed . They all have bid me adieu.
Left with fond memories, memories I share with you.
I am also sharing one of the most preferred Parsi dishes, Patrani Machchi, served on every Parsi marriage patra.

 

 

Patrani Macchi:

 

A delicacy served in every Parsi wedding.

 

Ingredients: 

• 800gms fish usually Pomfret.
• 6tbs malt vinegar
• Banana leaves to wrap each fillet
• 2tbs Groundnut oil
• 3 lemons

The Coconut Chutney: 

• 1 1/4 cup fresh coconut scraped

• 1cup coriander leaves.
• 6 green chillies
• 2tbs garlic
• 1tsp red chilli powder
• 7 1/2tsp coriander seeds
• 5tsp cumin seeds
• 4tbs lemon juice
• salt to taste
• 2tbs sugar.

 

The Fish:  

• Clean pat dry the cut fish pieces, you can fillet them, sprinkle vinegar, salt and marinate for 30mins.

The Banana Leaves:

• Trim wash and wipe

The Chutney:

 

Grate coconut add chopped coriander leaves slit deseed green chillies, chop garlic, red chilli powder coriander seeds, cummin seeds, lemon juice and grind to a fine paste.

• Apply this chutney all over the fish pieces, apply oil on banana leaf and wrap each piece separately.
• Put these fish packets in a steamer  and steam for 30mins.
• Unwrap the fish packets serve with the plantain leaf and a slice of lime.

 

Gudi Padwa Special - Home made Shrikhand

Introduction:

Gudi Padwa, The First Day of the Hindu Month of Chaitra to mark the begining of the New Year.

The preparations begin with spring, cleaning the house and the courtyard. Rangoli designs are drawn at the entrance of the house and a Gudi is put up at the front door or window as a symbol of victory.

The assembling of Gudi, a bright green or yellow cloth with zari at the border is tied to the tip of a long bamboo stick. Over this we place gaathi (sugar crystals), neem leaves and a garland of red flowers, a twig of mango leaves is tied. A silver or copper pot is placed in inverted position over it . Altogether it is called Gudi.

On Gudi Padwa day after placing Gudi, we eat a paste made of bitter sweet neem leaves mixed with coriander seeds, jaggery and imli, ground to a fine paste. This paste is believed to purify blood and strengthen bodies immune system.
 

Food:  

Shrikhand, Poori or Puranpoli  is served in all Maharashtrian homes. My family has preferred the Shrikhand Poori menu. Changing the flavour every year. The most appreciated is Shrikhand Kesar Elaichi.

Simple recipe for the princely sweet:
Ingredients:

500 gms hung curds, powdered sugar(equal measure to that of the curd mash), or more if you desire, 1 tbs green elaichi powdered at home with a teaspoon of sugar and 1 tsp saffron strands.

Method:

Hang the curd in a muslin cloth for 6 to 8 hrs. In a Puran machine put the hung curd and extract a smooth mash.
            

To this mash add equal quantity of powdered sugar and 1 tsp elaichi powder. I grind sugar and elaichi seeds together for better fragrance. Add the saffron, soaked in 1 tbs warm milk. Mix vigorously with spoon and garnish with toasted chironji.

Serve chilled.

Note:

I assure you that this simple homemade recipe is a foodies delight and no comparison to the packaged variety you lift off the shelf.






The Padva special meal is ready.

 

H A P P Y   G U D I    P A D V A  to all.

Phool kopi'r Singhara (the favorite samosa with cauliflower stuffing)

As a Mumbai girl I grew up eating patti samosas and Punjabi samosas. Had no idea that there were any other variety. On my first visit to my in-laws place I was offered Phool Kopi'r Singhara, the samosa with a cauliflower stuffing. My mother-in-law was excellent at making this dish. She made it a point to teach her daughter-in- laws its preparation. 

As a tribute to my teacher, my mother-in-law, Late Mrs. Bina Maitra,

I am sharing this recipe with you and hope you take the effort to make it. 

Assure you, you will never eat another variety of Samosa.  


                                                


  

To this day, 40 years after my marriage whenever I visit Dhanbad my
younger sister-in-law Mrs. Kalpa Maitra makes it a point to feed us this 
homemade delicacy. Its loved by all the Maitras' and the Bengalis of 
Kolkata & West Bengal. Its a pity that there are barely a few 
shops left in Kolkata who make Phool Kopi'r Singhara.   

The Dough:

Take 500gms Maida in a bowl to this add 2tbs pure ghee and 1tsp salt with the help of your fingers crumble the dry mixture till it looks like crystalised dough. This process makes the Samosa covering crisp. Now add a little water and make a smooth dough. Cover the dough with muslin cloth and keep it aside, till the filling is ready,

Masala for Filling:  

Dry roast 2 tbs jeera, 1 tbs fennel seeds( saunf), 3 cloves, 1 inch cinnamon, 2 green cardomons and 2 badi elaichi. Cool and grind mixture. Grate 1 inch ginger, slice 2 green chillies, 1 tejpata,

Ingredients:

For stuffing,  500 gms cauliflower, 2 potatoes, slice cauliflower into thin slices. Do the same with potatoes.

Method:

Heat 2 tbs oil in a kadai, to this add the bay leaves, stir, add the sliced vegetables, grated ginger and salt to taste. Stir fry, cover and cook, do not add water, keep stirring from time to time. When the vegetables are cooked, add the chillies and powdered masala, mix, cook for a min. Remove from fire and cool to room temp.

Roll a small ball of the dough into an oblong chapati. Cut horizontally to make two pieces. Make a samosa cup and put the filling,

seal and fry in medium hot oil on a slow fire to a golden brown colour.

My mother-in-law served it with tomato sauce.

I serve it with a green chutney. Recipe below

Ingredients for Green Chutney:

1 bunch coriander leaves, 1/2 bunch mint leaves, 2 green chillies, 1/4 inch ginger,4 leaves palak and 3 tbs curds, salt to taste, grind to a paste. Add 1tbs lime juice, if you like it tangy . Chutney is ready to serve.

Enjoy a new snack and do share the recipe, if you like it. My family will be delighted.  

Samudra Methi Kadhi

Introduction:

Samudra Methi,  Samudra is ocean in Sanskrit and Methi is the Indian name for Fenugreek.

Harvested on Micro greens around the Mumbai Seashore, this is exclusive to Mumbai, Maharashtra, India. 

This vegetable is slightly sweeter than normal Methi.

Ingredients:

10 bunches of Methi (available for Rs. 10/- when cooked would be sufficent for 3 people), 1 chopped
onion, 3 green chillies, 2 tsp jeera, 1/2 cup dahi, 1 tbs besan and 6 tbs grated coconut.

Method:

Cut of the thin beige ends of the Methi and discard them. Wash the vegetable in many rounds of water as
there is lots of sand and dirt. Chop the vegetable fine, chop green chillies into fine pieces. Beat the dahi with
besan and 1/4 tap haldi add water to form buttermilk consistency. Grind together coconut and jeera. Heat 2
tbs oil in a vessel, when hot add 1/2 tsp mustard seeds and a pinch of hing. Now add 1 tbs chopped onion

cook till pink add the chopped vegetable and fry for a min. Add the green chillies stir, add the coconut paste

mix and pour the prepared buttermilk keep stirrring till it starts boiling the vegetable and besan is cooked.

Serve with hot Phulkas.

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Just Fish (Red Snapper)

The Red Snapper, in Mumbai the Kolis (Fishermen) call this Rani. Rani means Queen and she deserves to be treated with the same honour. The Fish is very tasty and is best eaten fried with may be a glass of chilled beer for complete relaxation.

Ingredients: 

4 rani fish,  5red kashmiri chillies soaked in warm water for 10mins, 5cloves garlic, 1/2 inch ginger, 2sprigs of coriander leaves,  be careful when adding coriander leaves the color of masala should be red, 1 green chilli,  2 tbs coriander seeds, 3tbs lime juice, and salt to taste (grind this to a fine paste using minimum water) and 1tsp haldi powder.

 Method:

Clean the fish leave it whole and make slits on the body so that masala can penetrate. Apply haldi and the ground masala keep aside for 10mins. Now shallow fry the fish, serve with onion rings and lime.

With Fish Fry goes a simple fish curry and steamed rice

Ingredients:

1/2 coconut, 5 whole kashmiri chillies soaked in warm water, 1tomato sliced, 1 onion sliced, 1/2 inch ginger,  6 pods garlic, 1 tsp rice grains,  2 sprigs coriander leaves, 2 tbs coriander seeds, 1 green chilli,  1 tsp tamarind.

Method:

 Grate the above ingredients to a fine paste.  heat 2 tbs oil, when hot add the masala and cook till oil seperates add  2 cups water stir and let it boil, add the rani fish, prawns or pomfret, the choice is yours. Cover and simmer for 5 mins or till fish cooks. This is a basic fish curry. Those not wanting to use oil can add 1 cup water to the kadai, when it boils add the masala and follow the recipe.

Serve with steamed rice and some mango pickle.

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Kairi Sangat Jhinga Shenga (Raw Mango with Prawns and Drumstick)

The much awaited king of fruits has arrived. In its raw for its a mouthwatering delicacy.Cooked in many forms and pickled for the entire year ahead. Today's recipe is just that of the raw mango along with drumsticks which is in season . In Maharashtra, we make a curry with these ingredients and coconut. The seafood lovers add the prawns which takes the original Veg curry to another level. 

INGREDIENTS:

1 raw mango, 3 small drumsticks, 4 tbs grated coconut, 1 medium onion, 1 tbs red chilli powder, 1 tbs coriander seeds, 1 tsp black mustard seeds, 1/4 tsp methi seeds and a pinch of hing.

METHOD:

Heat a kadai and add 1tsp oil, to this add coriander seeds, fry for a second, add mustard and methi, put off the fire. Grind the onion, coconut, and the masala to a fine paste. Heat oil in a kadai about 2tbs, add a pinch of hing, now add sliced mango cut in 4 pieces and drumsticks cut into 1 inch pieces. Now add the ground masala paste and let it cook till oil separates. Add 11/2 cups water, when it boils, add prawns which are marinated with haldi, cook the prawns on sim for 2 mins.

Enjoy with steamed rice and a pickle of your choice and some fried papad.

Note: Vegetarians who desire to cook this dish can omit prawns.

Dahi Vada

 

 

 

  

 



Dahi Vada .

 My families favorite dish . Once after seeing a TV cookery show I used butter biscuits to replace the original dal mixture . Could I fool my family by decorating it with the usual curd mixture and chutneys? The answer, a BIG NO. The reaction, from father and daughter, this dish to be banned in our home and only the original dahi vada  was welcome..

Today when I opened my urad dal jar I realized the quantity in the jar was not enough. Regular measurement 3parts Urad Dal 1part yellow moong dal. What do I do, postpone the dish to another day? Husband had already made the request. I took the risk 1 part urad dal, 1part yellow moong dal soak for 4 hrs. Grind to a coarse paste . To this add 1/4 tsp salt, 1/2 tsp black salt, and 1/4tsp crushed black pepper. Just before frying add a pinch of soda bicarb, with your fingers stir the dal mixture  in circles so that it fluffs up  . With the help of a spoon make small dumplings and fry on medium heat till cooked but not brown. Remove on kitchen paper and soak in water for a minute

 

 

Remove from water and squeeze between your palms to remove excess water.

 

The Dahi :

 

In a bowl take 4cups dahi to this add 1/2 tsp salt, 1/2 tsp black salt, 2 tsp roasted jeera powder and 1/2 tsp sugar beat the mixture .

 

 

 

Sweet Tamarind Chutney:

 

 

 

 

In a kadai boil 1/4cup tamarind, 1/2 cup dates, 2tbs crushed jaggery, 1tbs roasted jeera powder, 1tsp chilli powder and 1/2 tsp salt. Add 1/2 cup water and let it cook till it forms a pulpy mash, grind it in a mixer and strain it to get a thin flowing chutney.

 

The Assembling:

 

In a plate place the vadas. Pour the dahi mixture then pour the chutney with a spoon. Sprinkle roasted jeera powder, red chilli powder and some fnely chopped coriander leaves. Serve.

 

 

Note:

 

A Reminder the Dahi must be chilled.

This combination 1:1 dal, the vadas came out soft and fluffy.

 

 

 

 

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