Thursday, March 28, 2019

MyMusingsSangSpeak- Pet Puja - Prawn Kadhi


Prawn Kadhi
Prawn Kadhi is an ultimate sea food recipe, so full of flavour and taste. I had tasted this at my friend’s place and it was a signature dish of her family. The friendship did not last but the taste and recipe remain with me along with the bittersweet memories. This recipe works well with any sea fish too as with the prawns, especially Surmai and Pomfret. This curry is known as kadhi because of the delicate flavouring of curry leaves and cumin seeds.
Ingredients
Prawns (cleaned and deveined) – ½ kg
Fresh grated coconut – 1½ cup
Dry coconut – ½ cup
Khuskhus (Poppy Seeds) – 2 tablespoons
Coriander sprigs – 5-6
Green Chillies – 2 nos
Garlic – 10-12 cloves
Cumin seeds – 1½ teaspoons
Curry leaves – 3 sprigs
Turmeric – 1 teaspoon
Red Chilly Powder – ½ teaspoon
Tamarind Pulp – 2 tablespoons
Oil – 3- 4 tablespoons
Salt – As per taste
Water – Approximately 1 litre
Method
Extract coconut milk from the fresh grated coconut and set aside for further use. Grind together dry coconut, poppy seeds, fresh coriander, garlic, green chillies, some few curry leaves and 1 teaspoon of cumin to a fine paste, add some water if required. Heat oil in a pan and temper with remaining cumin seeds and curry leaves. Add the ground paste and roast for about 5-6 minutes. Add turmeric and chilly powders along with salt and mix well. Add tamarind pulp and mix well. Add about half litre of water and bring to a boil while stirring. Add prawns and allow to cook for about 7-8 mins. Finally, add the extracted coconut milk and keep stirring continuously so that it does not curdle. Remove from fire and serve hot with rice.
Note – You may use a teaspoon of rice powder with coconut milk so as to not let it curdle after adding to the kadhi. Preparation time is about 1 and half hour and this curry quantity is sufficient for 4 persons.


Tuesday, March 12, 2019

MyMusingsSangSpeak- Pet Puja - Laal Tikhatche Paatal Pithale/Pithala


Laal Tikhatache Paatal Pithale
This is a lip-smacking Maharashtrian recipe, very basic and rustic. It forms a part of the staple diet of an average agrarian Maharashtrian household. My family just loves this dish and it is really a soul satisfying one. As it is easy to prepare and requires minimum ingredients and tastes so delicious, it is famous amongst all Non Maharshtrians too. Laal Tikhatache Paatal Pithale tastes good with almost anything and serves as a perfect accompaniment with Jowar (Sorghum) Roti and rice.


Ingredients
Besan (Gram Flour) – 2 cups
Onion – 1 large
Garlic – 14-16 cloves
Red Chilly Powder – 1 teaspoon
Oil – 3-4 tablespoons
Mustard seeds – 1 teaspoon
Asafoetida – 1 pinch
Salt – As per taste
Water – Approximately 1 litre
Chopped coriander leaves (optional) – 2 tablespoons
Method
Heat oil in a Kadahi and add asafoetida and mustard seeds, allow mustard seeds to splutter and then, add chopped onion. Fry for about 4-5 mins till it turns light brown, then add crushed garlic and give a good stir. Add red chilly powder and salt and stir for few moments and add water. Bring the water to boil and add gram flour, little quantity at a time and keep stirring continuously. Once all gram flour is added, stir well and cover and allow to cook for about ten minutes on medium flame. Stir occasionally, once you see oil separating, remove from fire. Add coriander leaves and serve hot topped with ghee accompanied by jowar roti and rice.
Note – Preparation and cooking time is about half hour to 40 minutes. This quantity is sufficient for 4 persons.

Tuesday, February 19, 2019

MyMusingsSangSpeak- Pet Puja - Paatal Pithale/Pithala


Paatal Pithale/Pithala
Pithala is the most famous Maharshtrian recipe, a lip-smacking delight and it comes in many avataars like paatal (liquid/semi liquid) or semi soft or firm consistencies and can be made in varied ways using various vegetables, constant ingredient being besan that is gram flour. Pithala is also known as Jhunka in Marathi. One can use either green chillies or red chilly powder as per one’s preference. It tastes best with jowar roti or rice. Here, I am giving you the recipe of paatal pithala using green chillies. Hope you all enjoy it.
There are many versions of this recipe in other Indian states too. It is a quick to make dish and generally all these ingredients used are readily available in the kitchen. When you are short of vegetables at home, this is a quick fix recipe. The average Maharashtrian farmer's daily diet used to be Pithala Bhakri.

Ingredients
Besan (Gram Flour) – 1 cup
Onion – 1 large
Garlic – 10-12 cloves
Green Chillies – 2-3 nos
Dry coconut grated – 1 tablespoon
Turmeric powder – ½ teaspoon
Cumin – ½ teaspoon
Mustard Seeds – 1 teaspoon
Oil – 2-3 tablespoons
Water – 750 ml approximately
Salt – As per taste
Chopped coriander leaves (optional) – 2 tablespoons


Method
Chop the onion, coarsely crush together chillies, garlic and dry grated coconut. Heat oil in a karahi and splutter cumin and mustard. Add chopped onion and fry for about 3-4 minutes. Add coarsely ground chiily, garlic and coconut. Add turmeric powder and water. Add salt and bring to a boil. Once the water has boiled, lower the fame and add besan, little by little and keep stirring so that it forms a smooth paste. Stir well and cook by covering with a lid for about 7-8 minutes. Remove from fire and add coriander leaves. Serve hot with a dollop of ghee along with jowar roti and hot steaming rice.

Note – Some people make a solution of besan and water and then add it to the fried mixture to get extra smooth consistency. You can follow that method too.


MyMusingsSangSpeak- Pet Puja - Kardaichi Bhaji (Safflower Vegetable)


Kardaichi Bhaji (Safflower Vegetable)
Kardai (Safflower) vegetable is a popular green leafy vegetable consumed in Maharashtra. It is a highly nutritious vegetable containing many minerals and vitamins. Kardai oil is also a healthy option of oil. The vegetable can be prepared in many ways, simply by tempering garlic and green chillies or by adding onion and various daals (pulses). It tastes good as accompaniment with almost anything like wheat or jowar roti.

Ingredients
Kardai (Safflower) – 1 bunch
Onion – 1 medium
Garlic – 10-12 cloves
Green chillies – 2
Chana Daal (Split Chickpeas) – 2 tablespoons
Oil – 2 tablespoons approximately
Salt – As per taste
Water – As per requirement

Method
Soak chana daal in water for about an hour. Clean the vegetable by separating the leaves and you may take the tender stems. Wash well and chop into approximately 1” long pieces. Chop onions and crush garlic and green chillies. Heat oil in a kadahi, add chopped onion and fry for 2-3 minutes, then add crushed ginger and green chillies and fry for further 2 minutes. Add the chopped vegetable, soaked chana daal, salt, water, stir well and cover with a lid and allow to cook for about 10 minutes on low flame. Afterwards, give a good stir, check if the daal has softened and cooked well. Remove from fire and serve.

Note - You may use daal of your choice, it could be moong, masoor or tur (arhar).


Wednesday, December 26, 2018

MyMusingsSangSpeak - Remember Always


 Remember Always

As this year ends, the year that marks the centenary of WW1, I feel indebted to so many people and wish to express my heartfelt gratitude for the same. This is true story account spanning across a century and some few more years, a story of the valiant and brave. The story that leaves me wondering what mettle were these people made of. It is a story of the glorious military traditions that run in the family.
The time was the last few years of the eighteenth century when our country was under the British rule. Times of foreign rule, suppression, political instability, the princely states crumbling and unrest. The world was also in chaos with ongoing conquests, fights and wars.

In our state of Maharashtra, the young Maratha boys with warrior, agrarian background were highly focused and committed individuals and if need be, would give up their lives for their homeland. They were completely motivated by the ideologies of Chhatrapati Shri Shivaji Maharaj. My great grandfathers (my mother’s both grandfathers, paternal as well as maternal) belonged to these times. They came from different villages of Maharashtra, Shri Bajirao More from Nimsakhar and Shri Narayan Barge from Chinchner.  

They were in their teens when the first world war broke out and they joined the British army. They crossed the shores of our motherland into unknown lands and territories and fought fearlessly. They faced so many adversities in terms of climate, widespread diseases and much more.  Both Bajirao and Narayan met during the war and became the greatest of friends as they shared and exchanged all the common things like same ideals, similar family backgrounds, families and parents left behind, friends lost in the battle, despair, dismay, heartbreaks, heartaches, grief, sorrow and happiness, all of it. As the war came to an end, they decided to strengthen their bond further by promising to get their children married once they returned to their motherland safe and sound.

War spells doom, destruction, despair but simultaneously gives hope for a better tomorrow of greater peace and understanding. As promised, both my great grandfathers kept their words and got their children married, Bajirao’s daughter Mathura got married to Shivram, Narayan’s son. Shivram was a youngster, all of 17 and Mathura was aged about 12 or so. Shivram joined the army just after marriage and was much motivated and enthusiastic about the family army tradition.

Shivram was inducted in the artillery and was posted to many border areas and began his marital life with his wife staying at his native place. My eldest aunt was born in 1938 and was followed by birth of a son who died. Hereafter, my grandfather came on leave and my grandmother conceived my mother, and after this vacation, my grandfather left the Indian shores for WW2, only to return after 4 years in 1945 to see his second daughter i.e. my mother who was about 3 and half years old.
He used to tell us hair raising tales of the war, how he lost so many of his dear friends, how death eluded him just by hair’s breadth, how the bullet shell got lodged in his shoulder (it was left in his shoulder forever since then till his death) and much more. How the Polish women fell at their feet to beg them to be taken away to India to escape the war atrocities.

He came to India in 1945 and was posted to Peshawar. He took his family along with and the partition in 1947 forced them to evacuate immediately to Delhi, India. My aunt was 9 and my mother was about 5 years of age and they starkly remember the overcrowded trains with people travelling on train tops too, all the looting and arson as seen through the child’s eyes. My grandfather sat with a loaded gun and had told my grandmother that in case the train was looted, he would be killing all three of them, i.e. my grandmother, my aunt and my mother, before he would go in for fight. Those were some trying times.

With Almighty’s blessings, the family reached safely to Delhi. My grandfather was promoted to officer cadre and did his course at Mhow. Later, my two younger uncles and aunt were born. As my grandfather was transferred to various faraway places, my uncle and aunt were admitted to school hostels for uninterrupted education. Both my uncles joined the army as per the family traditions. My grandfather was recalled in 1962 after retirement.

The army traditions continued in my mother’s family with my brother joining the army and me getting married to an army officer. We became the fourth generation. My daughter was lucky to have played in the laps of her great grandparents and the glorious tradition continues with my daughter being married to an army officer. The fifth generation as I know of and my mother was every bit proud of it.

We have seen all these family men in action and come home successfully to their families wherein the ladies have held the fort ably in their absence. In earlier times, the communication was so scarce, only via post, then came in telephones and now of course the mobile age at lightning speed. I still remember as a 5-year-old, when my Uncle was away in 1971, the way my grandmother waited for all news on the radio.
We are the lucky and fortunate ones to have experienced all these tough times and feel really grateful for our glorious family traditions.
Havaldar Narayanrao and Laxmibai Barge
Subhedar Bajiroa More
Major Shivram Narayan Barge



Wednesday, September 26, 2018

MyMusingsSangSpeak- Pet Puja - Anjir Basundi (Dry Fig/Anjir Rabadi)


Anjir Basundi (Dry Fig Rabadi)
Anjir Rabadi is a special treat for people with sweet tooth. It is a lip-smacking dessert and can be prepared quite easily.

Ingredients
Milk – ½ litre
Condensed Milk – ½ cup + 1 tablespoon
Cashewnuts - 40 gm approximately
Dry fig rings – 4-5 nos
Cardamoms – 2 nos (optional)

Method
Soak cashewnuts in water for about half hour. Cut the dried fig into small pieces and soak in warm water for half hour. Make a fine paste of soaked cashewnuts and set aside. Put the soaked figs also through a mixer and set aside. Heat milk and add condensed milk to it, mix well and add cashewnut paste and keep stirring continuously till it thickens. Add crushed cardamoms and allow to cool. Once this mixture cools down, add the fig mixture and cool it in the fridge. Serve the Anjir Rabdi topped with nuts and raisins.

Note
Preparation time is about 1 hour plus. This quantity is enough for about 4 persons. You may use any milk, skimmed or full cream. Always add fig mixture to the milk only after complete cooling as there is a possibility of the milk curdling if it is hot/warm.





Thursday, September 6, 2018

MyMusingsSangSpeak- Pet Puja - Tondli Bhaat


Tondli Bhaat

Tondle or Tondli (Marathi) is Ivy Gourd in English, Tindora/Tendli in Hindi and it is a much sought-after seasonal vegetable in India, prepared in various ways across the country in combination with onions, tomatoes etc. Tondli Bhaat is a delicious Maharashtrian recipe, made with Tondli and rice; it used to be a must in the traditional Maharashtrian wedding spread. Things have changed with time and it is very rarely served in Maharashtrian weddings anymore. Tondli Bhaat is one of my favourite dishes, and here is the recipe for the same. One needs to use AmbaMohar rice variety for this recipe to get the desired taste.

Ingredients


Rice (AmbaMohar) – 1 cup
Tondli (Ivy Gourd) – 100 gm
Onion – 1 medium
Tomato – 1 small
Groundnuts – 1 tablespoon
Garlic Ginger Coriander paste – 2 teaspoons
Turmeric powder – ½ teaspoon
Garam Masala – ½ teaspoon
Kanda Lasun Masala – ½ teaspoon
Oil+Pure Ghee – 2 tablespoons
Cinnamon – 1 piece of 2 inch
Mustard seeds – ½ teaspoon
Bay leaf – 1 large
Curry leaves – 10-12 nos
Big cardamom – 2-3 nos
Black Pepper – 6-7 nos
Cloves – 4-5
Green Chillies – 1-2
Salt – as per taste
Water – 3 cups approximately
Grated coconut – 2 tablespoons
Chopped coriander leaves – 2 tablespoons
Cashewnuts – for garnish
Kishmish – for garnish

Method
Soak groundnuts in water for half hour. Wash all the vegetables, slice Tondli, onion and tomato lengthwise. Wash rice and set aside. Heat oil and ghee in a pan and cinnamon, cardamom, bay leaf, cloves, black pepper, curry leaves, mustard seeds and allow to splutter for a minute. Add sliced onions and fry till light brown. Add slit green chillies and sliced tondli and fry for another minute. Add washed rice, soaked groundnuts, ginger garlic coriander paste, turmeric powder, garam masala, kanda lasun masala, salt, sliced tomato and stir well for about 2-3 minutes. Add approximately 3 cups of water and bring to a boil, then cover and allow to cook for about 15 minutes. You can pressure cook also if you wish to. Add more water if required.
Serve Tondli Bhaat hot, topped with grated coconut, chopped coriander, fried cashews and kishmish along with pure ghee.

Note – Preparation time is approximately 45 minutes to one hour. This quantity serves about 4 people.