Maharashtrian cuisine – 8

May 04, 2018
By Mary Anthony
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 8 [ paan sharbat / gulacha sheera / laapsi / kadhi / toor dal khichdi ]

By Dine in with Disha

#Toor_dal khichdi is also known as Sai Baba ki khichdi. It’s offered to Sai, in the temples of Khandesh, on every Thursday. Toor Dal/ Split Pigeon peas cooked with rice with some masalas. Today 🍛khichdi is served with Dahi 🍲kadhi, Papad, Broken wheat Sheera🍮 with sweetness of jaggery and very refreshing Paan 🍷Sharbat.

🍛TOOR DAL CHI KHICHDI🍛

••INGREDIENTS••
½ cup Rice soaked for ½ an hour
⅓ cup Toor dal / Split Pigeon Peas soaked for ½ an hour
3 tbsp oil
¼ tsp Hing / Asafoetida
½ tsp Rai / Mustard seeds
½ tsp Jeera / Cumin
1 tbsp Ginger Garlic paste
1 big Onion fine chopped
2 tbsp fried Groundnuts
1 tbsp fried Cashew nuts
Few curry leaves
1 small Tomato fine chopped
½ tsp Turmeric powder
1 tsp Red Chilli powder
1 tsp Goda masala /Khandeshi masala
Salt
3 tbsp chopped Coriander leaves
Grated fresh Coconut to Garnish

••METHOD••
Wash toor dal 2-3 times. Boil 1 cup of water in a pan. Add toor dal and cook on medium flame until ½ done.
Strain the water and keep dal aside. Don’t discard water in which dal is boiled, Keep the water for cooking rice.
Heat oil in a pan, add Rai, jeera and let it splutter. Then add hing and curry leaves and followed by ginger garlic paste. Saute until aromatic.
Add onions and stir-fry until light pink. Add chopped coriander leaves and saute.
Add turmeric powder, red chilli powder, goda masala, tomatoes and salt. Cook for 2-3 mins. Add fried groundnuts and add rice. Saute for a 1-2 mins and add 2 cups of water including water which we kept aside after boiling dal.
Cook until ½ done. Add boiled dal to the rice. Cover and cook on low flame until rice and dal are fully cooked.
Garnish with grated coconut and fried Cashew nuts and serve hot with kadhi.

KADHI🍲🍲

••INGREDIENTS••

1 cup sour Curd
2 cups of Water
2 tbsp of Gram Flour /Besan
1 tbsp Ginger Garlic paste
2 chopped Green Chillies
1 tbsp oil / ghee
½ tsp Mustard seeds
A pinch of Asafoetida /Hing
Salt
Few Curry leaves
Fresh chopped Coriander leaves

••METHOD••
Blend curd, water, besan and salt.
Heat oil in a deep pan. Add hing and mustard seeds.
When splutters, add curry leaves and ginger garlic paste. Saute for 2 mins. Add green chillies.
Add strained curd mix to the pan. Cook on medium flame. Stir continuously else kadhi will be curdled. Roll boil and and cook on low flame for 3-4 mins.
Garnish with chopped fresh coriander leaves.
Kadhi is ready to serve.

GULACHA SHEERA/ LAAPSI🍮

••INGREDIENTS••
½ cup broken wheat
⅛ cup ghee
⅓ cup jaggery powder
1,½ cup hot water
¼ tsp nutmeg powder
¼ tsp cardamom powder
Few Almonds and cashews sliced
••METHOD••
Heat ghee in a wok. Add broken wheat and saute on low flame until golden in colour. Keep stirring constantly.
Add hot water, Jaggery and cover for 8-10 mins. Stir in between. Add cardamom and nutmeg powder. Stir nicely and cook covered for more 2-3 mins. Garnish with dry fruit slices and serve hot.

PAAN SHARBAT🍃

INGREDIENTS

4-5 Betel Leaves discard the stem and soak in water for ½ an hour
2-3 tbsp Gulkand / rose petal murabba
2 tsp fennel seeds and 1 cardamom soaked for ½ an hour.
Ice cubes
Few tutti frutti optional

METHOD

Grind all ingredients together in mixer jar and grind into fine smooth paste. Add ice cubes water to adjust consistency. Serve chilled.

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