Saturday 23 January 2016

Maharashtrian cuisine ...... Kandachi Pat takun Zunka, Bajri chi Bhakri and Kolambi Bhat

 Maharashtrian cuisine......
Kandachi Pat takun Zunka
Bajri chi Bhakri 
Kolambi Bhat

Kandachi Pat takun Zunka
2 cups Spring Onions chopped 
1 Onion chopped 
2 Green chillies chopped 
1 cup Gram flour 
1/2 tsp Chilli powder 
1/2 tsp Turmeric powder 
1/4 tsp Mustard seeds 
2 tbsp Oil

Heat oil in a wok. Add mustard seeds. Let it crackle. Add onion and chillies. Sauté for few minutes. Add spring onions and sauté for 2 minutes. Add the gram flour little at a time and stir it. Sprinkle some water and keep stirring and cooking till the gram flour has cooked and Zunka is dried. Serve hot with Bhakri.

Bajri chi Bhakri 
1 cup Bajra flour
Warm water
Salt to taste 
Ghee to apply

Take Bajra flour in a mixing bowl,  make a well in the middle. Add salt and warm water. Knead it to make a soft dough. Make round balls out of the dough. On a flat surface, sprinkle someflour. Take a portion and pat the ball with your palm. Use flour as required. Keep flattening the ball in circular motion to make round shape like roti. Don't make it too thin. Heat the  skillet. Lower the flame. Place thr bhakri on skillet and spread little of water on upper side of bhakri. When water on bhakri dries completely turn it to cook from other side. Now remove the bhakri from the skillet and keep it on the direct flame. It will get puffed. Remove from the flame and apply  ghee from top.

Kolambi Bhat
For the Wet Masala 
15 Garlic cloves 
1" piece Ginger 
3 Green chillies 
1 tbsp Coriander leaves 
1 tbsp Grated Coconut 
1 tsp Coriander seeds 
1 tsp Poppy seeds 
1 stick Cinnamon 
3 Cloves 
15 Pepper corn

Add all the above ingredients and water in the grinder and grind it in to a paste.

For Kolambi Bhat
2 cups of Prawns peeled and cleaned
4 cups of Basmati Rice washed, soaked for 10 minutes  and dried 
3 Onions sliced 
2 Tomato sliced 
1 tsp Red chilli powder 
1/2 tsp Turmeric powder 
2 Cloves 
1 Black Cardamom 
1 stick Cinnamon 
2 Bay Leaves 
1 Dry Red Chilli 
1 Star Anise 
Wet Masala 
1 tbsp Lime juice 
8 cups of Hot water
4 tbsp Oil
Coriander leaves chopped for garnishing

Heat oil in a wok. Add the cloves, cinnamon, cardamon, star anise, bay leaves and dry red chilli. Sauté it for a minute. Add the onions and sauté it till light brown in colour. Add the prawns and sauté it for 2 minutes. Add the rice and sauté it for another 2-3 minutes. Add the wet masala paste, tomatoes, turmeric powder, chilli powder, salt, lime juice and water. Cook till the rice is done. Garnish with coriander leaves.

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