Kala Vatana Usal / Kala Vatana Sambar / Dried Black Peas Curry

 
My MIL made this absolutely delicious kala vatana curry when I came home as a newly wed and I must say I was hooked to the nutty fiery taste...from then on I had tried to recreate the same magic but I guess its difficult to match up to the same taste. The key here is the fantastic kala masala which can spice up any gravy!!! I make it a point to make fresh kala or goda masala as it is also called as I love the aroma that the spices give when they are roasted, especially the dry coconut...Hmmm divine!!

This masala is truly versatile....it can be added to masale bhaat, bharli vangi subji and various  curries..its a great thickner. You can make and store the masala in airtight container in the fridge, it will keep for a few weeks.

This curry is basically a Malvani speciality and tastes good with bhakri or malvani vada or even steamed rice. 

Ingredients:

For the kala / goda masala:

250 gm      Dry coconut
500 gm      Coriander Seeds
100 gm      Dagad Phul
50 gm        Tej Patta
25 gm        Jaipatri
250 gm      Cumin Seeds (jeera)
250 gm      Til
50 gm        Chilli Powder (or 6 to 7 dry red chillies)
50 gm        Turmeric Powder (Haldi) Optional
20 gm        Asafoetida(Hing)
20 gm        Cinnamon
20gm         Cloves
10 gm        Pepper
10 gm        Cardomom (Elaichi) Optional

Heat 1Tsp of oil in a kadhai and dry roast all the masala, cool and grind it to a fine powder. Store in airtight container.


For the Curry:

1 cup        Kala Vatana    
1              Onion
1              Tomato
1 tsp         Namak Shamak
1/2 tsp      Haldi
1 tsp         Red chilli powder
2 tsp         Oil
2 tbsp       Goda / Kala Masala
1 tsp         Ginger Garlic paste
Coriander leaves for garnish

Method:

Soak the Kala Vatana overnight or for atleat 7 to 8 hrs. Cook the soaked Vatana in a pressure cooker till almost done. This will take about 4 to 5 whistles on medium flame.

Cut onion and tomato finely. Heat 1 tsp of oil in a pan. Add the onion and tomato and saute till tender. Now grind the onion, tomato and about 1 tbsp of cooked vatana together to a smooth paste.

Heat oil in a pan and add the ginger garlic paste and saute add the ground paste, haldi powder, salt, chilli powder and the Goda Masala. Add 1 cup of water. Now add the vatana and cook covered for 10 mins.

Serve garnished with coriander leaves.

 

Fish Ambotik/Surmai Ambotik/ Hot and Sour Indian Fish Curry

The best Seafood recipes of Maharashtra come from the coastal belt of Konkan and Malvan.
Though I have been on a seafood staple since childhood, in Mumbai , the best Fish curry I ever had , was this Fish Ambotik , that my elder sister made for dinner, at her In Laws place! She is my true cooking Idol! Its from eating her delicious treats and watching her cook and bake that I developed a liking towards cooking, in addition to being a foodie!
Years later, I still remember that taste ,  and this recipe is an attempt to recreate that magic!

Ingredients:

200 to 500 gms Fish ,preferrably Surmaior Kingfish/Pomfret/Rawas or Indian Salmon,Cut into slices and cleaned.
2 tsp Lemon Juice
2 tsp Turmeric Powder
1 Small chopped Onion
1/2 tsp Sugar if required
1 tbsp Oil

For Ground Paste:

3/4 Cup Scraped Coconut
3-5 Dried Red Chillies
3 Cloves Garlic
2 tbsp Cup chopped Coriander leaves
1 tsp Tamarind
1/2 tsp Fenugreek seeds or methi dana
1 tsp Jeera or cumin
1 Small onion ,chopped
1/2 Cup Tomato chopped
1 tsp Salt

Method:

Marinate the fish pieces with lime juice and turmeric and keep aside.

Grind a fine paste using all the ingredients for ground paste.

Heat oil in a pan and add the chopped onion and saute till translucent.
Add the ground paste and fry till it starts leaving oil.

Now add 1/2 cup water and slip in the fish pieces.
Simmer on low flame for 2-3 mins, till the fish is cooked.
garnish with chopped coriander and serve.

Khandeshi Chicken Curry / Kala Masala Chicken

This is my tribute to my Mother In Law, who introduced me to the world of "Khandeshi" style cooking!
Khandesh is a region in north Maharashtra, which includes towns and cities like Dhule,Jalgaon and so on. My Mother In Law was originally from a khandeshi family and later married into Nashik.
So I have the best of both the cuisines. Though there is not much of a difference in cooking , especially for a person ,totally new to the taste, the respective locals take pride in their own style and recipes!

Its a very simple cuisine,with Kala Masala ( Black masala, its so called,because the roasted spices and dry coconut , gives it a peculiar deep brown black colour) being predominantly used in most of the rassa or amti's (gravies). Its got earthy flavours , and a kick of spice, and most importantly, generous amounts of spiced oil or "Tarri" as they call , floating over each gravy! Its a matter of disgrace, if the guests are served curry without a generous tarri floating!
Served with mostly Bajari (Finger Millet flour roti) Bhakari or Jwarichi or tandalachi(Jowar or Rice Flour) Bhakari , the curries are mostly runny , unlike thick gravies served in northern India. The runny gravies are easily soaked in the bhakaris , and can also be eaten with steamed rice.

I have been getting requests for typical Khandeshi Chicken or Mutton Rassa(which is very famous here in Nashik), I decided to let the secret out for Khandeshi Chicken!

Ingredients:

300 gms Chicken , cleaned and cut

For Marination:
1 tsp Ginger Garlic Paste
1/2 tsp Salt
1 tsp Turmeric

For Ground Masala:
2 Medium Onions sliced
8-10 Cloves Garlic
1 inch Ginger,peeled and chopped
3 tbsp Grated Dry coconut
1-2 tsp Oil for roasting

1 1/2 tbsp Kala masala
2 tsp Red Chilly Powder
1 tsp Salt
1 small Onion finely chopped
2 tbsp Oil
1-2 cups water
Chopped Coriander for garnish


Marinate the chicken with all the ingredients for marinade and keep aside for atleast 30 mins.

Heat 2 tsp oil on a hot tawa or girdle and roast ginger ,garlic and sliced onions , till they turn brown , now put off flame and add dry grated coconut and brown it on the remainder heat .

Cool and grind to a fine paste , using little water if needed.

Heat 2 tbsp oil in a pan or a pressure cooker( i used pressure cooker to cook my chicken faster, but you can use a pan also)
Fry chopped onions till translucent.
Add the ground masala and fry on a low flame, till it starts leaving oil.

Now add kala masala,red chilly powder and fry for another min.
Add marinated chicken and fry.

Add 1 1/2 cup hot water to it and mix.
Add salt to the gravy and cover the lid of the pressure cooker and cook for upto 2-3 whistles.

Serve garnished with chopped coriander,accompanied with sliced onions , chillies and Bhakaris!

Notes: Sometimes, i cook the marinated chicken in advance: Heat 1 tsp oil and saute 1 tbsp chopped onion till translucent. add the marinated chicken and 1/2 cup water and pressure cook for 2 whistles.
Use this cooked chicken with the stock ,after frying the ground masala and adding the spices.
This same process can be done when cooking with Mutton also, only difference,meat shall need extra whistles to cook and an added tsp of Meat masala , along with kala masala.

 

Tondlichi bhaji / Tendli ki subji

Now this one is an everyday vegetable and an affordable one at that.... and what more it is easily available all the year round which is a boon for me because my darling son just loves his tondli ki subji!!!

There is nothing fancy about this subji because it tastes just yummy without all the fancy spices and garam masala. So here is my sons favorite no fuss tondlichi sukki bhaji.

Ingredients:

200 gms      Tondli (cut into roundels)
1/2 tsp         Red Chilli Powder
1/4 tsp         Haldi Powder
1/2 tsp         Coriander Powder
1/2 tsp         Jeera
1/2 tsp         Mustard Seeds
1/2 tsp         Namak Shamak
3 tsp            Oil
a pinch of sugar
a pinch of hing

Method:

Wash and cut the tendli into roundels. You can cut them lenghtwise also.

Heat Oil in a kadhai. When hot, add the mustard seeds, and let them splutter, now add the jeera and the hing. Now toss in the tondli. Add the red chilli powder, haldi powder, coriander powder, salt and the sugar. Mix, cover and cook on low heat till done. Do not add water. 

Serve hot garnished with coriander leaves, You can also add grated coconut if you like.

Condensed Milk Sakkarpara, Shankarpali

The Diwali fever grips everyone post Dussherra...Homes cleaned,decorated with fancy lightings and ofcourse lanterns...And everyone out shopping for gifts and sweets for themselves and loved ones!
Whats peculiar is you get to smell mixed aroma of various sweet and savoury stuff been made in each household!
I still remember our late nights,making Faraal or diwali sweets with Mom! My mom was a working women, but she still preferred making sweets at home.So a week before diwali, each day or rather each post dinner time was dedicated to making one type of diwali faraal..
Gone are those days! With lots of stores now offering readymade stuff and of a good quality, we no more take that much efforts as much our mothers had to !
But coming from foodie families,who are now used to us giving them something new evey occassion,we had a challenge to churn up something new ,or rather add a twist to the regular traditional snacks! So heres an attempt to add a modern twist to Shankarpali!

Shakkarpara or Shankarpali as it is popularly known in Marathi is a very popular snack made especially during Diwali. It has a very long shelf life and hence can be carried during long distance travel.

Here, I have added my twist to the traditional shankarpali by using condensed milk and magaz seeds to impart a rich flavour to it. Also instead of using elaichi powder I have used vanilla essence. The reason being most of the sweets or mithais made during diwali have the flavour of elaichi in them so to break the monotony I have used vanilla.

Ingredients:

1 cup          Sugar
1 cup          Condensed Milk
1/2 cup       Milk
1 cup          Ghee
3 to 4 cup   Maida
1/2 cup       Magaz seed (pumpkin seeds)
2 tsp           Ginger Powder (soonth powder)
1 tsp           Vanilla essence
Ghee or vanaspati for frying


Method:

Grind the pumpkin seeds finely.

Heat the milk and sugar and condensed milk in a vessel when hot remove from fire. Add the ghee and stir. Now gradually add the maida and mix. Add the ground pumpkin seeds, the ginger powder and the vanilla essence and knead the dough. If you feel it has become loose just add a little maida.

Keep aside for an hour.

Take a portion of the dough and roll a thick chapati. Now using a pizza cutter cut into diamond shaped pieces.

Heat ghee or vanaspati in a kadhai. Fry the shankarpali on low heat till golden.

  
This is our entry for

Diwali Bash : Event Announcement

Fried Modak

 

Our favorite rotund Lord Ganesh is here and so are his favourite modaks….

Currently there are “Modaks Modaks everywhere!!!!!!” Its just been a day and wherever I go for the darshan I am being bombarded with modaks but nope….. I don’t mind. And given the variety of modaks , Why should I???

Yup there are a wide variety of modaks available commercially and in mindblowing flavours like the pista, chocolate, strawberry and the good old elaichi modak. But nothing comes close to the traditional home cooked modak, be it the fried ones or the yummylicious Ukdiche Modak.

Yesterday was a whirlwind of activity for me…from cooking Naivedya to making modaks and not to forget visiting friends for Ganapati Darshan. But it always gives me a sense of achievement and peace whenever I cook a complete meal with modaks for Bappas naivedya. And the food never tastes as good as on this day.

Contrary to popular belief, the modak can be prepared in under an hour. Since my family loves the fried modaks I made those on the first day.

"GANAPATI BAPPA MORYA"

Ingredients:

For the cover:

4 cups         Wheat flour
3 tsp            Rawa
4 tsp            Oil
A pinch of namak shamak

For the filling:

1               Scraped coconut
1 ½ cup    Jaggery (approx. ½ of the coconut)
½ tsp        Elaichi and Jaiphal (nutmeg) powder
½ cup      Assorted Dryfruits (chopped)


Method:

For the dough:

Take the wheat atta in a bowl, add the rawa and salt to it. In a small pan heat the oil and when hot add it to the atta. Now knead the dough using water. The dough should be stiff. Cover and keep aside for ½ hour.

For the filling:

Heat a pan and add the jaggery to it, when it melts add the coconut and the elaichi, jaiphal powder and cook till it becomes dry. It will take about 10 mins. Add the chopped dry fruits and mix.

For making modaks:

Make small pedas of the dough and roll them into puris. Make sure they are not very thin as they might break and the filling will come out and spread in the oil.

Fill the puris with the coconut mixture and gently close the modaks using pleating action (make small pleats as you would while wearing a sari!!!!) Close and seal them firmly.
Heat oil in a kadhai. Fry the modaks on low heat till golden brown and done.

 

Winner of

hosted by

Ez Cookbook and My Cook book

http://www.ezcookbook.net/2012/10/lets-party-prasadam-event-round-up-and.html