MyMusingsSangSpeak-Pet Puja - Kobi Sukkat (Cabbage Dried Shrimps)

Kobi Sukkat (Cabbage Dried Shrimps)

The Kobi Sukkat (Cabbage Dried Shrimps) recipe is one of its kind,  Maharashtrian side dish and the people who have tasted it are sure to vouch for its awesome taste.  This is an all-time favourite at my place and loved by one and all, especially my daughter. My mother also loved all kinds of dried sea fish and this recipe was one of her favourite too. It is nutritious, easy to make, stir fry dish and tastes good.

Dried shrimps are the small or tiny dried prawns and called Jawla or Sukkat in Marathi. The tiny prawns that are surplus in the season are dried by the fisher folk and are sold for the seasons when fresh prawns are not readily available. Simultaneously, the areas that do not have access to fresh produce from the coastal areas depend on these dried varieties of sea food. The best and fresh variety are generally for sale in the market after October. The fresh dried prawns are light orange in colour and more flavourful. One can clean these by sieving and can be stored in air tight jars for about a year. People make chutneys of the dried prawns and also combine them with various vegetables like onions, tomatoes, spring onions and cabbage etc. to make yummy side dishes.

Ingredients

Dried Shrimps – 50 gms

Cabbage - 150 gms

Water- As per requirement

Oil- 2 tablespoons

Salt- As per taste

Green Chilly- 2 medium

Method

Dry roast the dried shrimps for about 3-5 minutes. Remove from the fire and add water and allow to soak in water for about 15-20 minutes. Drain water and wash thoroughly. Heat oil in a pan and add chopped green chillies. Add chopped cabbage and stir fry for abt 2-3 minutes. Add the drained dried shrimps, salt to taste and stir for about 2-3 minutes. Cover for 2-3 minutes and Kobi Sukkat(Cabbage Dried Shrimps) is ready to be served.

MyMusingsSangSpeak-Pet Puja -Paaticha Kanda Sukkat (Spring Onions Dried Shrimps)

Paaticha Kanda Sukkat (Spring Onion Dried Shrimps)

The Paaticha Kanda Sukkat recipe is a Maharashtrian delicacy made of dried small prawns and spring onions and serves as a good side dish. It is a typically Maharashtrian side dish, a stir fry recipe that is quite easy to make and tastes good with almost anything. This is an all-time favourite at my place and loved by one and all, especially my daughter. My mother also loved all kinds of dried sea fish and this recipe was one of her favourite too.

Dried shrimps are the small or tiny dried prawns and called Jawla or Sukkat in Marathi. The tiny prawns that are surplus in the season are dried by the fisher folk and are sold to be used in the seasons when fresh prawns are not readily available. Simultaneously, the areas that do not have access to fresh produce from the coastal areas rely on these dried varieties of sea food. The best and fresh variety are generally for sale in the market after October. The fresh dried prawns are light orange in colour and more flavourful. One can clean these by sieving and can be stored in air tight jars for about a year. People make chutneys of these dried prawns and also combine them with various vegetables like onions, tomatoes, spring onions and cabbage etc. to make yummy side dishes.

Ingredients

Dried Shrimps – 50 gms

Spring Onions - 150 gms

Water- As per requirement

Oil- 2 tablespoons

Salt- As per taste

Green Chilly- 2 medium

Method

Dry roast the dried shrimps for about 3-5 minutes. Remove from the fire and add water and allow to soak in water for about 15-20 minutes. Drain water and wash thoroughly. Heat oil in a pan and add chopped green chillies. Add chopped spring onions and stir fry for abt 2-3 minutes. Add the drained dried shrimps, salt to taste and stir for about 2-3 minutes. Cover for 2-3 minutes and Paaticha Kanda Sukkat(Spring Onion Dried Shrimps) is ready to be served.

MyMusingsSangSpeak-Pet Puja - Kobi Simla Mirchi che Pithale(Cabbage Capsicum Pithale)

Kobi Simla Mirchi Che Pithale(Cabbage Capsicum Pithale)

Pithale is a typically traditional Maharashtrian recipe and can be prepared in a variety of ways.  Pithale is also known as Jhunka and it could be Paatal(fluidy consistency) Pithale or Sukhe (dry) Pithale. It is the staple of farm labourers as it is most easy to make and carry and is wholesome and nutritious as well. Pithale with Jwarichi Bhakri(Shorghum Bread) tastes heavenly and the combo of Pithale Bhaat(Rice) is a treat as well.

The consistency of this recipe differs in the various varieties, it could be semi fluid to firm and one can use either red or green chilly as per one’s choice and preference. The basic recipe has essential ingredients like oil, onion, garlic, gram flour, chilly powder and water. One may use a variety of vegetables to make different varieties of Pithale.  Cabbage, capsicums, spring onions, fenugreek etc can be used to make different kinds of Pithale.

Cabbage capsicum pithale tastes very good and is easy to make too.

Ingredients

Onion - 1 small

Capsicum - 1 medium

Cabbage – 100-125gms approx

Garlic – 12-13 cloves

Oil – 2-3 tbsps

Gram Flour – 1 cup

Turmeric Powder – ½ teaspoon

Red Chilly Powder – ½ teaspoon

Water – ¼ cup

Fresh Coriander leaves - 2 teaspoons, finely chopped

Mustard Seeds – ½ teaspoon

Asafoetida – A pinch

Salt – As per taste

Method

Chop onion, capsicum and cabbage. Heat oil in a pan, add mustard seeds and asafoetida. Once the mustard seeds splutter, add onion and stir fry for about a minute. Add the chopped capsicum, cabbage and stir fry for about 3-4 minutes. Add crushed garlic, turmeric, red chilly powder, salt and stir for another 2 minutes. Add water and then, the gram flower and mix well. Cover with lid for about 3-4 minutes. Finally, add chopped coriander leaves and Simla Mirchi Kobi che Pithale is ready to be served.

 Note - Preparation time is approximately 25-30 minutes. This quantity should be enough for 2-3 persons.

MyMusingsSangSpeak-Pet Puja - Banana Coconut Halwa

Banana Coconut Halwa

Banana Coconut Halwa is a traditional Indian dessert with a lip smacking taste and you are left wanting more of it. My mother had learnt this recipe in her cookery course and it is one of my favorites. The combination of bananas and coconut is a classic one. It is extremely simple to make and can be made in a jiffy literally.

Ingredients

Bananas (ripe) - 5-6 nos

Jaggery - 1 cup

Fresh grated coconut - 1 cup

Ghee - 2 tablespoons

Khoya (Mawa) - 100 gms

Cardamom Powder (optional) - 1/4teaspoon
Dry fruits for garnish(optional)

Method

Heat ghee in a pan and add mashed bananas and fry well by stirring. Once you get the aroma of nicely sautéed bananas, add jaggery and grated coconut and cook for about 4-5 minutes till jaggery dissolves. Add khoya and cook for further 5 minutes. Once the ghee starts separating, remove from fire and add cardamom powder. This halwa can be served hot or chilled, it tastes good both ways.

Note - Preparation time is approximately half hour to 40 minutes. This quantity is sufficient for 4-5 persons. If khoya is not readily available, use milk cream.

MyMusingsSangSpeak-Pet Puja - Faarsi Pudding

Faarsi Pudding

Faarsi Pudding is a delicately flavoured delicious Persian dessert. I learnt this pudding from my mother, who had learnt it in a cookery class. I like this sweet dish because of its luscious taste. It is an easy recipe to make and resembles the rice phirni, only in place of rice, suji (semolina) is used. 

Ingredients

Suji - 2 tablespoons

Ghee - 1 teaspoon

Milk - 1 litre

Sugar - 1½ cup

Khoya - 100 gms

Cashewnuts - 75 gms

Raisins - 75 gms

Cardamom Powder - 1 teaspoon

Rose Water - 1 teaspoon

Rose Petals - 10-12(dried or fresh) 

Method

Heat ghee and suji in a pan just for a minute and add milk. Bring to a boil by constantly stirring, let the suji cook for about 7-10 minutes. Powder the cashewnuts finely in a grinder. Add sugar and powdered cashewnuts to the suji milk mixture and stir continuously for further 10 minutes. Add crumbled Khoya and cook for about 5 minutes more. Remove from heat, add cardamom powder and rose water. Allow to cool. Add raisins and chill in the refrigerator. Garnish with rose petals and serve chilled.

Note - Preparation time is approximately 30-35 minutes. This quantity should suffice 5-6 persons.

MyMusingsSangSpeak-Pet Puja - Paneer Bhurji (Cottage Cheese Scramble)

Paneer Bhurji (Cottage Cheese Scramble)

Paneer Bhurji is one of the simplest yet most tasty Punjabi recipes. It is vegetarian recipe and resembles the Anda Bhurji a lot. Paneer Bhurji will taste better if you prepare the paneer (cottage cheese) at home. Paneer is made by tearing the milk (this is the literal English translation of Dudh Phaadnaa in Hindi language); jokes apart, it is actually curdling milk by boiling and adding some acidic agent.

Ingredients

Milk - Half litre

Lemon juice - 1 teaspoon (You can substitute with white vinegar)

Onion - 1 chopped

Tomato- 1 medium chopped

Oil - 1 tablespoon

Mustard Seeds - ¼ teaspoon

Turmeric Powder - ¼ teaspoon

Red Chilly Powder - ¼ teaspoon

Garam Masala Powder - ¼ teaspoon

Salt - As per taste

Fresh Coriander leaves - 1 teaspoon, finely chopped (optional)

Method

Bring milk to a boil and add lemon juice/vinegar. Boil for further 1-2 minutes so that the milk is completely curdled. Allow to cool and strain. Heat oil in a pan and add mustard seeds. Once the mustard seeds splutter, add chopped onions and fry till they become slightly brown. Now add paneer, chopped tomatoes, turmeric, red chilly, garam masala and salt and stir fry for about 3-4 minutes. Add chopped coriander leaves and serve hot with rotis.

Note - Preparation time is about half hour. This quantity is sufficient for 2 people.

MyMusingsSangSpeak-Pet Puja - Panchrangi Daal

Panchrangi Daal

“Daal Roti Khao Prabhu ke Guun Gaao”, the famous saying holds true for nearly all Indians. The meaning of the saying is eating the pulse soup and bread and singing praises of the Lord. Daal Roti is kind of staple diet for us all. Daal is prepared in many styles in different states and households across the country. Sometimes it will be bland (pheeki), sometimes with chaunkh (phodani/tempering), sometimes with different vegetables and sometimes a combo of many daals and spices. Panchrangi Daal is a combination of 5 types of Daals (pulses). As it combines the goodness of so many pulses, it is wholesome and nutritious. It is an easy to prepare dish and tastes really good with Roti/Chapati as well as rice.

Ingredients

Note - All pulses are split and without cover

Tuvar/Arhar/Pigeon Peas - 1½ tablespoon

Chana/Bengal Gram - ½ tablespoon           

Masoor/Red Lentils - 1½ tablespoon

Moong/Green Gram - 1½ tablespoon

Urad/ Black Gram - 1½ tablespoon

Water- about one and half litre

Turmeric Powder - 1 teaspoon

Asafoetida - ¼ teaspoon

Cumin Powder - ½ teaspoon

Coriander Powder - ½ teaspoon

Salt - As per taste

Garam Masala - 1 teaspoon

Red Chilly Powder - 1 teaspoon

Ghee - 2 tablespoons

Onions - 2 medium (cleaned and sliced lengthwise)

Tomatoes - 2 medium (cleaned and sliced lengthwise)

Ginger Garlic Paste - 1½ teaspoon

Coriander Leaves - 2 tablespoons (finely chopped)

Method

Wash all pulses and add asafoetida, turmeric, cumin, coriander and turmeric powders, salt and approximately one litre of water and pressure cook for about 15-20 minutes. Remove from heat, allow the pressure to release and churn the daal lightly. Heat a pan, add ghee, and sauté the onions till light brown. Add ginger garlic paste, sliced tomatoes and sauté for further 3-4 minutes. Add garam masala, red chilly powder and remove from fire. Add this to the cooked daal mixture and add some water and bring to a boil. Finally add chopped coriander leaves and serve hot with roti/rice.

Note- Preparation time is about 45 minutes.

This quantity is sufficient for about 5-6 persons.

You may use Daals with covers too, the dish will become more nutritious and tasty.
https://mymusings-sangita.blogspot.in/2015/01/pet-puja-garam-masala.html

MyMusingsSangSpeak-Pet Puja - Modak

Modak(Fried)

Modak- Ganpati Bappa’s favourite Naivedya-Prasaad. Modaks are universally liked by Lord Ganesha and his worshippers. It is a traditional delicacy which is essentially prepared on Ganesh Chaturthi day as offering to the Lord. Modaks are made in various ways- they may be steamed or fried, the cover varies as per the style of cooking. The filling also varies as per the cooking method. The common ingredient is of course fresh coconut.

In the fried modaks, wheat semolina or refined flour is used for the outer covering and in the steamed modaks, rice flour is used for the outer covering. The filling of the steamed modaks is generally made of jaggery and fresh coconut, whilst the filling of fried modaks is made of sugar and fresh coconut.

Nowadays you get a variety of modaks with different kinds of fillings- dry fruits, gulkand etc.

Ingredients

For the Filling

Fresh Coconut - 1 whole, grated

Sugar - 1¼ cup

Khoya/ Mawa - 125 gms

Ghee - 1 teaspoon

Cardamom Powder - ½ teaspoon

Poppy Seeds - 1 tablespoon

For the outer Covering

Fine Semolina/Suji - 1 cup

Refined flour/ Maida - ½ cup

Milk - Approx ½ cup

Salt - ¼ teaspoon

Ghee - 1 teaspoon

Oil - Approx 200-250 ml for frying

Method

Roast poppy seeds lightly and grind into a coarse powder and set aside. Heat a pan and roast the grated coconut lightly in the ghee, add sugar and allow to cook till the sugar solution reduces. Stir continuously. Add khoya and keep stirring as khoya gets burnt easily. The mixture should homogenize and leave the sides of the utensil. Add roasted poppy seed and cardamom powders and set aside to cool.

Mix semolina, refined flour, salt, ghee and milk to form stiff dough, cover and set aside for about half hour. Knead the dough for about 7-10 minutes before using. Make small balls and roll them into puris. Now place little filling on every puri and close from top by folding to form modak. 

Heat oil in a pan and fry the modaks on medium fire till the outer covering turns to a nice brown colour. Remove and allow to cool.

MyMusingsSangSpeak-Pet Puja - Daal Makhani(Maa ki Daal)

Daal Makhani(Maa ki Daal)

The quintessential Punjabi dish- Daal Makhani(Maa ki Daal), a highly nutritious dish that is full of proteins . It took me quite a while to perfect this recipe by tasting, trying, experimenting and asking Punjabi friends and I think I have come quite close to the typical Punjabi Daal Makhani. My daughter loves it, so, all the more reason for me to learn to make it.

You will see many versions of Daal Makhani in the restaurants, one that is cooked in combination with rajma, one that is plain cooked with only black gram, one that has Makhana(puffed lotus seeds) in it and so on. The best taste you may experience in a typical Punjabi Dhaba with slowly cooked, perfect concoction of daal, spices and loads of cream.

Daal Makhani is a traditional Punjabi dish and used to be cooked on mud stoves for hours together to get that perfect smooth creamy texture. The ingredients matter too, it is a rich dish cooked in milk cream and butter, hence the name.

My recipe is slightly simplified as I cook in a pressure cooker on gas stove and I don’t make it as rich as it is supposed to be, but, still it tastes good.

Half day preparation time is required for this recipe as the daal needs to be soaked for minimum 10-12 hours. Rest cooking is done in easy steps.

Daal Makhani tastes good with roti as well as rice. Choice is up to you.

Ingredients

Whole Black Gram(Black Lentil/Vigna Mungo/Whole Urad)- 200 grams

Onions - 3 medium

Tomatoes- 1 medium

Garlic - 10-12 cloves

Ginger - 1n ½ inch piece

Cumin Powder - ½ teaspoon

Coriander Powder - ½ teaspoon

Whole Garam Masala - 1 inch piece of cinnamon, 4-5 cloves, 4-5 peppercorns, 2 big cardamoms

Garam Masala - ½ teaspoon

Red Chilly Powder - ½ teaspoon

Butter - 100 gms

Milk Cream - 50 gms

Salt - As per taste

Water - For soaking and cooking

Chopped Fresh Coriander and Grated Ginger for garnish

Method

Soak whole black gram in water for about 10-12 hours. Chop one onion lengthwise. Heat 50 gms of butter in a pan and splutter the whole garam masala. Add chopped onion and sauté till light brown. Take the soaked daal in a pressure cooker and add the fried ingredients to it. Add cumin and coriander powders and salt along with about 750 ml of water and pressure cook on low flame till about 7-8 whistles are done. The daal should be cooked very soft. Set it aside.

Make a paste of the remaining onions, tomato, garlic and ginger. Heat remaining butter in a pan and fry this masala paste till oil separates and add garam masala and chilly powder. Add this masala paste to the cooked daal and cook on low flame for about 10 minutes. Finally add cream and cook for further 2 minutes. Serve hot garnished on top with chopped coriander leaves, grated ginger and a dash of cream. This daal tastes good with roti, naan.parathas or rice.

Note - This quantity should be enough for 5-6 people. The pre cooking time is about 10-12 hours and cooking time is 1 hour.
Variation can be done by adding small quantity of Rajma Beans, and sometimes you may add lotus seeds(Makhanas) too.
https://mymusings-sangita.blogspot.in/2015/01/pet-puja-garam-masala.html
https://mymusings-sangita.blogspot.in/2016/01/pet-puja-ajwaini-paratha.html

MyMusingsSangSpeak-Pet Puja- Aloo Methi

Aloo Methi

Methi(fenugreek) is one green leafy vegetable that tastes good combined with almost anything like onion, various pulses, meat, fish and other vegetables like spinach, green peas and potatoes etc. It is fully loaded with nutritional benefits and one must always include it as more as possible in the daily diet. Potato being the most humble of all vegetables goes well with almost all vegetables. The Aloo Methi combo tastes very good and is easy to make too.

Ingredients

Methi(fenugreek) - 1 bunch(approx 200 gms), leaves cleaned and washed.

Potoato - 1 medium (peeled and chopped)

Onion - 1 medium (chopped)

Garlic - 10-12 cloves, crushed

Green Chillies - 2 nos, chopped

Ginger(optional) - 1/2 inch finely chopped

Cumin Powder - ¼ teaspoon

Garam Masala (optional) - ¼ teaspoon

Salt - As per taste

Oil - 2 tablespoons

Method 

Heat oil in a pan, add chopped potatoes and stir fry for about 2-3 minutes. Add chopped onion, crushed garlic and chopped chillies and stir fry for about 2-3 minutes. Add salt and all masala powders and cook for about 4-5 minutes on low flame. Remove from fire and serve with chapatti/roti.