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Category Archives: Marathi

Chicken Kolhapuri

chicken kolhapuri

 

 

Based on recipes from the internet

Ingedients:

  1. 10-25 pieces of Chicken(I used thighs and legs)
  2. 1 tbsp paprika powder
  3. 1 tsp red hot chilly powder
  4. 1 tsp garlic paste
  5. 1 tsp ginger paste
  6. 1tbsp lemon juice
  7. 2 large onions
  8. 3 large tomatoes
  9. 3 cloves
  10. 2 cardamom
  11. 2 tbsp Corriander seeds
  12. 1 tbsp cumin seeds
  13. 7-8 black pepper corn
  14. 3-4 garlic
  15. 1 star anise
  16. 2-3 bay leaves
  17. 1 tbsp sesame seeds
  18. 1/4 tsp turmeric powder
  19. 1/2 tsp garam masala
  20. Salt to taste
  21. Oil for frying.

Method:

  1. Wash and marinate chicken with items 1 to 6 and salt for atleast 1hr.
  2. In a pan add  2-3 tbsp oil and fry 9-17 ,adding each one at a time ir first cloves,then cardamom so on and so forth.
  3. Finally add finely chopped onion,till they are golden brown.
  4. Now make a puree of the same.
  5. meanwhile blanch the tomatoes in hot water and make puree of tomato,by blending the blanched tomato and then straining it.
  6. Again in a pan add some oil,fry the onion paste for a couple of mts,then add the tomato puree and cook it for 7-8mts or till the tomato smell goes away.
  7. Add chicken,turmeric powder,some more chilly powder and salt to taste and cook it on medium heat for atleast 20mts,add water as necessary.Cook till chicken is soft and succulent.
  8. Add garam masala toward the end,mix well and cook for a few mts before turning off heat.
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Posted by on June 19, 2013 in Marathi

 

Kanda poha

Kanda poha

From today morning breakfast:

 

Ingredients:

 

  1. 4 cups Thin poha
  2. 1 large potato cut in small pieces.
  3. 1/2 large onion chopped
  4. 1 green chilly chopped
  5. handful green peas
  6. 1/2 tsp mustard
  7. 4-5 curry leaves
  8. 1/2 tsp turmeric
  9. 3/4 tsp sugar
  10. 2 tbsp chopped Cilantro
  11. 1 tbsp coconut grating.
  12. salt to taste.
  13. oil for frying.

 

Method:

 

  1. In a pan add oil and splutter mustard and curry leaves.
  2. To this add onion & green chilly, fry on low flame for 4-5mts.
  3. Add Chopped potato and cook on low flame under cover till potato is almost done.
  4. Add peas,turmeric and poha .
  5. On this sprinkle salt and sugar and mix well.
  6. Cook further for 2-3 mts
  7. Sprinkle chopped cilantro leaves and coconut gratings.
  8. serve hot.

 

 

 

 
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Posted by on October 21, 2011 in Breakfast, Marathi

 

Mushroom Tambda Rasa

This is a Kolhapuri dish and like most dishes of those area(atleast the ones I have had) have a high spice quotient, nevertheless I liked this dish and think it is worth sharing.Originally I came across the non veg version of this dish many times on many different blogger spots and in most cases it used Mutton ,which I do not eat.Today when I looked into my refrigerator for something to cook for lunch I could see 2 boxes of mushrooms lying ready to turn its health.So I decided to use them instead of the Mutton in the original recipe I picked from here.http://khaugiri.blogspot.com/2009/03/tambda-rassa-red-mutton-curry.html.

I have also tailored the measurements to my needs and replaces some of the items to my liking ,and also the technique.But the end product was immensely satisfactory and I am happy :).

Ingredients:

  1. About 15 large mushrooms cut in quarters.
  2. 3tsp grated coconut
  3. 1/2 tsp Poppy seeds/khus khus
  4. 1/2 tsp sesame seeds
  5. 4 red chillies
  6. 2 cloves
  7. 1/2 cinnamon stick
  8. 2 cardamom
  9. 1 tsp Ginger garlic paste
  10. 1/2 medium onion from roasting(First sset)
  11. 1/2 tsp chilly powder
  12. 1 Medium onion-Finely chopped (Second set)
  13. pinch of tumeric
  14. 1/2 onion finely chopped
  15. pinch of hing/astefotida
  16. A small bunch of corriander
  17. salt to taste
  18. oil
Method:
  1. Heat up a pan and in very little oil roast the first set of onion.Remove it to the blender
  2. In the same pan,lighly fry grated coco nut for less than a mt or till it starts emitting an aroma but does not turn dark brown and never black,put in blender with the onion.
  3. Then fry items 2-5 one by one and move it to belnder.
  4. Fry the cloves,cinnamon and cardamom together ,.Add it to above and the chilly powder, blend them all with 1/4 cup water into a smooth paste.
  5. In pan add some oil and fry the second set of onion till golden brown,add the mushroom and fry for mts.
  6. Add the ground paste,turmeric,salt and tomatoes and bring to a quick boil.Simmer and let it cook in its juices.
  7. Blend corriander leaves in bit of water,add it to above and let it cook for some time.
  8. Sprinkle a bit of hing and switch of stove.
  9. Serve with roti/rice.
 
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Posted by on October 19, 2011 in Marathi, Vegetarian

 

Bharwan Baingan

 

Followed this recipe to word=>http://www.khanakhazana.com/recipes/view.aspx?id=5366 except for the Anardana,turned out to be a good dish.The one other draw back I had was,that in the name of small Aubergines I got medium elongated ones which are not the ones that are typically used and works out with well with the small Indian Egg plants one can get in Indian stores.

 
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Posted by on June 20, 2011 in Marathi, Vegetarian

 
 
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