Sunday 20 October 2019
Saoji Chicken Curry
Saturday 21 April 2018
Makli Sukha Masala
Method
Tuesday 15 August 2017
Aloo Cha Phadphada or Aloo Che Patal Bhaji...
Thursday 1 September 2016
Paplet a Che Hirwe Kalwan.....
Sunday 10 July 2016
Phodshi with Prawns
Wednesday 23 March 2016
Piyush
Saturday 6 February 2016
Surmai Sukha Masala (King Fish semi dry gravy)
Surmai Sukha Masala (King Fish semi dry gravy)
For the Wet Paste
Ingredients
4 pieces of Surmai including Fish head
8 Garlic cloves
3 tbsp Coriander Leaves
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1 tsp Tamarind paste
1 tsp Lime juice
Salt to taste
Method
Add all the above ingredients in the blender except fish, add 3 tbsp or more water and blend the spices into a paste. Apply lime and salt on the fish and keep it aside for 10 minutes, after 10 minutes apply the wet paste on the fish and marinate it for 15 to 20 minutes.
For the Gravy
Ingredients
Marinated Fish
1 big size Onion chopped
10 to 14 Garlic cloves whole
4 Green chillies broken into pieces
1 tbsp Coriander Leaves chopped for garnishing
2 tbsp Oil
Method
Take a pan, add oil. Let it heat. Add garlic, saute it till light brown in colour. Add the chillies, saute it for a minute. Add the onion and fry till light brown in colour. Add the marinated fish, cook the fish on both sides for 5 minutes each, add 1/4 cup of water and cook on medium high heat till the gravy dries up and the oil from the gravy is seen. Garnish with coriander leaves and serve hot with rice....
Saturday 23 January 2016
Maharashtrian cuisine ...... Kandachi Pat takun Zunka, Bajri chi Bhakri and Kolambi Bhat
Wednesday 20 January 2016
Dadpe Pohe
‘Dadpe Pohe’ is a Maharashtrian snack or breakfast, made with thin variety of beaten rice and fresh coconut. The beaten rice is not cooked in this recipe. Seasoning, coconut and spices are added to the uncooked beaten rice and mixed well.
Got this recipe from Mousi / Aunt who works for me. Awesome recipe.
Ingredients
3 cups Thin Flat Beaten Rice
1 Onion chopped finely
1 Tomato chopped finely
2 Green Chillies chopped finely
1/2 cup Coconut grated
Few Curry Leaves
1/4 cup Peanuts
1/2 tsp Turmeric
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 pinch Asafoetida
Salt to taste
1/2 tbsp Sugar
1 tbsp Lemon Juice
4 tbsp Coconut Water or Water
2 tbsp Oil
Few Coriander leaves chopped
Method
Take a mixing bowl,add the thin poha,onion,tomato and salt. Mix well and keep it aside for 15 minutes. In a wok, heat the oil. Add the mustard seeds and cumin seeds,let it crackle. Add the peanuts and fry till it brown in colour.Add the curry leaves, green chillies, turmeric, asafoetida, and sugar. Stir for about few seconds. Add 4 tbsp of coconut water or water.Take the wok off the flame. Add the beaten rice in the wok,add lime juice and coconut stir well. Sprinkle coriander leaves and a tbsp of coconut for garnishing.
P.S. I have used raw onion,it can be also sautéed and then mixed with beaten rice.