Thursday, June 26, 2008

Kolhapuri Tambda Rassa (Spicy Chicken Curry)

Kolhapur is a city situated in southern Maharashtra,India. This city is linked with many common terms like Kolhapuri Chappals, Kolhapuri lavangi mirchi, Kolhapuri gur(jaggery) and ofcourse Kolhapuri cuisine, Tambda Rassa being one of them.
This is a very ancient city, famous for its food, headwear, footwear, jewellery, wrestling and religious connections. The Mahalaxmi Temple is located in the heart of the city and is considered as the goddess of power. I never miss a chance to taste the exotic cocktail of Imperial. Whenever you get a chance to visit Kolhapur do not forget to go to Imperial and have its special cocktail. I havent had better icecream anywhere else.
Anyaways, now coming back to the recipe. I can talk for hours as i hail from this city and have childhood attachments and memories which would be cherished forever.
After coming to US i have always missed this dish prepared by my mom and grandmom. I am not an expert in making this but can never match their taste. I miss it.....
Ingredients -
1 packet Chicken Breasts
2 large onions (1 chopped lengthwise and the other chopped finely)
1 large tomato chopped finely
8-10 cloves
8-10 pepper
3-4 cinnamon sticks
1 tspn poppy seeds (khus khus)
2-3 bay leaves
1/2 cup dry coconut
1 tbl spn sesame seeds
1/2 cup curd
1 tspn ginger-garlic paste
1/2 tspn turmeric powder
2-3 tspns Kolhapuri Masala (can add more if u dare.)
Salt as per taste
Method -
1) Wash the chicken pieces and cut them into desired pieces.
2)Mix the curd, turmeric powder and ginger-garlic paste in a bowl. Marinate the chicken in this mixture and keep it aside for about an hour.
3) Cut 1 large onion lengthwise.
3) Heat oil in a kadhai and add 4-5 cloves, 4-5 pepper, 2-3 cinnamon sticks, onion cut lengthwise, seasame seeds and dry coconut. Fry these ingredients until the onion is light brown. After this is done put this in a grinder and make a paste adding little water. Set aside.
4) Now take a big wide skillet and heat oil. Add the bay leaves and the remaining spices (cloves,cinnamon,pepper,poppy seeds). Once they crackle add the onions chopped finely. Fry till light brown and add tomatoes. Saute till the tomatoes are mushy.
5) Now add the marinated chicken. Add some water as much consistency desired. Mix well. Close the lid and let it cook for sometime.
6) Once the chicken is half cooked (10 mins) add the grinded masala, salt and Kolhapuri Masala. Mix well. Close the lid and now let it cook for around 15-20 minutes. Garnish it with freshly chopped cilantro.
7) Your Tambda Rassa is ready to serve.

I served this with chapatis and Dahi Kanda(Onion sliced lengthwise and mixed with yogurt, salt and sugar.)
My husband simply loved this and i am sure this would be on his regular demand list.

Tuesday, June 24, 2008

Vangyache Kaap (Spicy Eggplant Slices)

Ingredients -
1 Eggplant/Brinjal
1/2 cup Rice Flour
1/2 tsp turmeric powder
1 tspn chilli powder
1 tspn cumin-coriander powder
salt as per taste
Oil for frying

Method -
1) Wash the Eggplant and cut it in round slices. Set aside.
2) Take a plate and mix all the ingredients.
3) Heat little oil in a skillet.
4) Dredge the eggplant slice in the flour so that it is gets fully coated with it and shallow fry the slices from both sides in the oil until they are crispy. Drain on paper towel.

Serve hot with ketchup or Green Chutney. A perfect snack for a rainy evening. Enjoy!!

Sunday, June 22, 2008

Neivedyam - Sheera

Today is Sankashta Chaturthi. According to the Hindu Calendar this is the fourth day of the second fortnight of every month. We observe fast on this day and perform Pooja for Lord Ganesha. On this day the special significance is sighting the moon. We break our fasts after the moon rise. On this day, we have a big feast. We prepare some Neivedya which is offered to the Lord. Usually, Sheera or Steamed Modaks are prepared. I made Sheera today which I am going to share with you all.

Ingredients -
1 cup Sooji/Rava
1 cup sugar
2+1/2 cups milk (If you are using 2% reduced fat milk then you will not need water. But if you are using Whole Milk then you can have 2+1/2 cups water + milk)
3-4 tb spoons ghee
4-5 strands safforn dissolved in 1 tbl spoon warm milk
1/4 cup dryfruits chopped finely(almonds, cashews, pistachios, raisins)

Method -
1) Heat ghee in a kadhai and roast the sooji/rava until light brown.
2) Add the milk or milk+water(if using whole milk). Close the lid and bring it to steam. Also add the saffron and mix well.
3) Add sugar and mix well. At this stage you can also add a banana which gives a nice flavour to the dish.(I did not have one so, didnt put but i normally do put some slices of banana). Close the lid and bring it to steam until it becomes soft.
4) Garnish it with dryfruits and serve.

Corn Salad

I love this crunchy salad. Something different other than the usual cucumber-tomato salad we normally have. The crunchy corn kernels give a nice taste to this.

Ingredients -
1 cup frozen corn kernels thawed at room temperature
1 small onion chopped finely
1 small tomato chopped finely
1-2 chopped green chillies
Salt and Sugar as per taste
A bunch of fresh chopped cilantro

Method -
Mix all the ingredients in a mixing bowl. Squeeze the lemon juice and garnish it with chopped cilantro. Thats it. so, easy and simple.
You can chill this before serving.

Saturday, June 21, 2008

Mushroom Mutter

I won't write much about this instead would directly go to the recipe. This one's is hubby's favourite and is always in demand. Here it goes -

Ingredients -
1 box/1 pound White Mushroom
1 bowl frozen peas
1 Onion chopped finely
1 Tomato chopped finely
1/2 tspn cumin seeds
1/2 tspn turmeric powder
a pinch of asafoetida
1 tspn ginger-garlic paste
1 tspn cumin-coriander powder
1 tspn chilli powder (I used Kolhapuri Masala which is made up of dry roasting and grinding all the spices. Will post the recipe soon. You can use chilli powder instead)
Salt as per taste
A bunch of chopped coriander

Method -
1) Wash the mushrooms and cut them in small pieces.
2) Heat oil in a kadhai and do the seasoning. Add the cumin seeds, asafoetida and turmeric powder and saute for a few seconds.
3) Add onions and saute till light brown.
4) Now add the tomatoes. Once they are mushy add the ginger-garlic paste and the cumin-coriander powder. Mix well and saute for few minutes.
5) Now add mushrooms the peas. Mix well and add little water. Remember that mushrooms tend to let out water so, add very little water. Close the lid and let it cook for sometime.
6) Add salt and chilli powder. Mix well, close the lid and let it cook again for some time.
7) Remove from heat and garnish with chopped coriander.