MyMusingsSangSpeak-Pet Puja - Prawn Pulao(Jhinga Bhaat)

Prawn Pulao

I share this recipe on a special request by my dear friend. She remembers the delicious prawn pulao made by my mother. My Mom made pulaos of many types – green peas pulao, mutton pulao, prawn pulao n so on. Pulaos were my mother’s speciality recipes.

Ingredients

Rice (Basmati or AmbaMohar) – 1 cup

Prawns (medium sized, cleaned and deviened) – 1 cup

Onions – 4 nos, medium sized

Ginger, garlic, fresh coriander paste – 1½ teaspoon

Green chillies – 2 nos

Garam Masala powder– 1 teaspoon

Whole Garam Masala(2 big cardamoms, 2-3 cloves, 3-4 black peppercorns, 2 bayleaves, 1-2 pieces cinnamon)

Ghee - 2 tablespoons

Oil – 50 gms

Salt - As per taste

Water – 2-2½ cups

For garnish – 2 tablespoons fresh grated coconut + 2 tablespoons finely chopped fresh coriander leaves.

Method

Wash rice, drain water and keep aside. Slice onions lengthwise and fry half of the onions in oil till they are a lovely golden brown and set aside for garnish. Now heat ghee in a pan and add the whole garam masala. Then fry the remaining onions till they turn light brown. Add slit green chillies and fry for a minute. Now add the rice and ginger garlic coriander paste along with prawns and stir well for about 2 – 3 minutes. After this add garam masala powder and salt and stir well. Add hot water to this and cover with lid for about 8 -10 minutes till rice is cooked. While serving, garnish with fried onions, fresh grated coconut and finely chopped fresh coriander leaves.

MyMusingsSangSpeak-Pet Puja - Groundnut/Shengdana/Moongphali Chutney

Groundnut/Shengdana/Moongphali Chutney

Shengdana(Groundnut, Moongphali) Chutney is the ultimate accompaniment and you are sure to find it in nearly all Maharashtrian kitchens. It goes well with all menus. All the wada-paav lovers must be surely familiar with this chutney. It is most easy to make shengdana chutney and can be used in many ways too. It is a dry chutney that can be stored well for about 2-3 weeks. My mother always took the pains to make shengdana chutney with her hands by pounding it in her favourite heavy duty iron pounder. This way the chutney gets unique texture and taste.The slow rhythmic pounding extracts oil from the groundnuts and the chutney  becomes more flavourful. 

Ingredients

Groundnuts – 1 cup

Garlic – 10-12 cloves

Salt - 1/4^th teaspoon

Red Chilly Powder – 1/4^th teaspoon

Cumin Powder – A Pinch

Method

Roast groundnuts lightly and once they cool down, remove the peels. Mix all the ingredients together and grind in the chutney jar of the mixer. The chutney needs to be of coarse texture. Store the chutney in an air tight jar, preferably stainless steel.

Note

You may add more chilly powder if you like more spice. The chutney can be used along with white butter or pure ghee with chapati or bread. If you want the chutney to be more crunchy, then you can roast it lightly on low flame.

Variations - You can make variety of dips from the shengdana chutney. Add little curds and a dash of sugar and a tasty dip is ready. You can make a salad(koshimbir) of tomato with curd and shengdana chutney. 

MyMusingsSangSpeak-Pet Puja - Moong Daal Khichdi

Mugachya Daalichi Khichdi(Moong Daal Khichdi)

Moong Daal Khichdi is one soul comforting food and transports you to good times. All Maharashtrian households are familiar with this yummy recipe. It is of thick porridgy consistency and forms part of baby’s first weaning meals. Mothers will always dish out this highly nutritious, easily digestible soul food when anybody in the family is ill or recovering after a bout of flu or stomach upset. I love moong daal khichdi and I make it when I am in need of some soul food. Here, I am posting the pheeka(bland) version of moong daal khichdi which has very few ingredients. There is also a masala(spicy) version of moong daal khichdi and you can make it with vegetables of your choice. The must haves with moong daal khichdi are pure ghee, papad, chutney and pickle.

Ingredients

Rice – 1 cup

Moong Daal(Green Gram Lentil) – 1/4^th cup

Turmeric Powder – 1/4^th teaspoon

Cumin Seeds – 1/4^th teaspoon

Salt – As per taste

Water – Approx 750 ml

Method

Wash rice and moong daal. Mix turmeric powder, salt, cumin seeds, water with rice and moong daal and pressure cook for about 15 minutes. Keep the cooker on low to medium flame. Serve the moong daal khichdi with ghee, chutney and other accompaniments.