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.