Maharashtrian Cuisine III Semester F&B Production Practicals on 13th and 14th August 2007

MAHARASHTRA CUISINE
Maharashtrian or Marathi Cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Although gaining popularity in India, it remains a mystery to most westerners. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Marathi diet. Popular dishes include Puran Poli and aamras.
Staple dishes
Bread and rice
• Poli or Chapati - Unleavened bread made of wheat flour, more common in urban areas.
• Bhakri - Bread made of all kinds of flours, mainly jowar and bajra, form part of daily food in rural areas.
• Rice - Rice is eaten throughout Maharashtra and is a large part of the daily meal, although Maharashtrians are not totally dependent on rice only. Normally meals contain some form of bread, some bhaji (sabzi) and some rice with dal.
The bhaji is typically a vegetarian dish made from a vegetable, with some masala. Masala essentially consists of onion, garlic and mustard. Dishes are usually cooked with groundnut oil. The one masala that gives Maharashtrian cuisine its authentic flavor is the goda masala or Kala masala.
Non-vegetarian dishes are mainly popular with the predominant Maratha - warrior community and those really are very popular amongst a lot of people. They are normally chicken or mutton dishes. The taambda rassa (red curry) and pandhra rassa (white curry) of Kolhapuri chicken dishes from the southern city of Kolhapur and Varhadi rassa (or Varhadi chicken curry) from Vidarbha region are especially well known throughout the Marathi speaking world.
Appetizers
There are a lot of snack and side dishes in maharashtrian cuisine, although these days the South Indian delicacies of Dosa, Idli and Medu-Vada have taken over along with a lot of popular Punjabi dishes, especially in urban areas.
Some quintessentially Marathi dishes are:
• Poha: Poha or Pohay is a snack made from a type of rice flakes called Pohay. Normally onions, potatoes and green peas are added to it. It is most likely served with tea and is probably the most likely dish that any maharashtrian will offer his guest. During arranged marriages in Maharashtra Kanda-Pohay or onion-Pohay is the most likely dish over which the boy's and girl's families meet. It’s so common that sometimes arranged marriage itself is referred colloquially as "kanda-pohay". There are many variations of the 'Poha' snack besides 'kanda pohe'- you can have 'batata pohe'(where diced potatoes are used instead of onion shreds); 'Dadpe pohe', in which are added shredded coconut and lots of green chillies and lemon juice to give it a tangy taste; and 'kachche pohe', wherein the pohas are applied minimal embellishments of oil, red chili powder, salt and unsauted onion shreds.
• Upma or Sanja: This snack is similar to the South Indian upma, but which is essentially porridge made of coarse wheat flour perked up with spices.
• Vada pav: Vada - pav is the most popular Marathi dish and a lot has been said and written about it.
• Matar-usal- pav: It’s another simple dish made from green peas in curry made of onion, green chillies and sometimes garlic. Its eaten with a western style leavened bread (or pav).
• Misal- pav :Quintessentially Marathi. Made from a mix of lentils. Topped with batata-bhaji, Poha, Sabudhana khichadi, chivda. Also some times eaten with yogurt. Bread is a must.
• Pav bhaji:
• Sabudanyachi Khichadi
Vegetable and lentil preparations
• Batatyachi Bhaji (Potato preparations)
• Bharli Vangi (Stuffed Aubergines)
• Dalimbya (Beans)
• Farasbichi Bhaji (French beans)
• Palkachi Takatli Bhaji (Spinach cooked in buttermilk)
• Kelphulachi/Phansachi Bhaji (Jackfruit preparation)
• Walache Birdha
Meat preparations
• Taambda rassa (Red curry)
• Pandhra rassa (White curry)
• Varhadi rassa
Soups and consommes
Unlike western eating habits where soups are consumed before the main course is eaten, soups are consumed along with the main course. Some popular soups are
• Solkadhi
• Tomato Saar
• Kokam Saar
• Varan
• Aamti
• Kadh
Pickles and condiments
• Ambyacha Loncha (Mango Pickle)
• Limbacha Loncha (Lemon Pickle)
• Awlyacha Loncha (Amla Pickle)
• Mohoricha Loncha (Mustard Pickle)
• Dangar
• Papad
• Thecha
Sweetmeats
• Puran Poli: Puran Poli is one of the most popular sweet items in the Maharashtrian Cuisine. It is made from jaggery (molasses or gur), yellow gram (chana) dal, plain flour, cardamom powder and ghee
• Modak: Modak is an Indian sweet prepared either deep fried or steamed (Ukdiche Modak). Modak is almost exclusively prepared during the Ganesha Festival around August, when it is often given as an offering to Lord Ganesha, the elephant-headed 'Remover of Obstacles' (Vighna-harta). Modak is reportedly his favorite sweet. For more info, visit http://en.wikibooks.org/wiki/Cookbook:Modak
• Karanji: Karanji is a deep fried dumpling with a filling of grated coconut sweetened with jaggery and flavoured with powdered cardamom seeds. It is also known as Kanola in some circles
• Kheer: Kheer is a prepared by cooking shevaya(thin rice or semolina noodles) in milk. The preparation is sweetened with jaggery or sugar, flavoured with powdered cardamom seeds and finally garnished with chopped nuts.
• Anarsa
• Chirota
• Jilbi
• Shrikhand: An improvised version with mango pulp is known as Amarkhand.
• Shankarpali
• Basundi
Gulachi poli is similar to puran poli but this doesn’t include chana daal. It is made up of grated jaggery, elaichi powder and nutmeg powder

MENU

Sabudhana Vada / Sweetened curds
Chicken Kolhapuri / Phulkas
Maharashtrian bhurli Vaangi / Steamed Rice
Bhindichi Bhaaji
Tomatar Saar
Vatana Usal
Aamati/Steamed Rice
Koshimbir
Puranpoli

SABUDHANA VADA:

Ingredients:

Sago (Sabudhana) 1 kg
Potatoes 3 kg
Raw grated potato 200 g
Green chilies 100 g
Ginger (optional) 50 g
Coriander leaves 1 big bunch
Peanut powder 200 g
Cumin seeds 30 g
Lemon juice (optional) 100 ml
Salt to taste
Oil 150 ml

Method:

• Soak sago in water for ten minutes, drain and keep it in the colander overnight or minimum for 2-4 hrs atleast
• Mash the boiled potatoes, mix in the grated raw potatoes and ginger, chopped garlic, chopped green chillies, onions and coriander leaves, peanut powder, cumin seeds, salt, lemon juice and sago.
• Make small balls of the mixture and flatten them.
• Deep fry these vadas till golden brown and crispy and serve with sweetened curds

Tip: Raw grated potato gives crispiness to vadas

MAHARASHTRIAN BHARLI VAANGI (STUFFED BRINJAL)

Ingredients:

Small round brinjals, 2 kg
Dry shredded coconut ½ kg
Peanut powder 150 g
Sesame seeds 50 g
Coriander-cumin seeds 50 g
Maharashtrian goda Masala 50 g
Tamarind 100 g
Jaggery 50 g
Chili powder 50 g
Salt to taste
Ginger-garlic paste (optional) 100 g
Asafetida 10 g
Turmeric powder 15 g
Oil 200 ml

Method:

• Remove stems and give four slits (not fully) to the brinjals. Wash them in salt water and keep aside.
• Roast coconut, sesame seeds, and coriander-cumin seeds together till light brown. Powder this mixture and mix tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and goda masala into it. Alternatively, grind all these ingredients together with the roasted mixture.
• Fill all the brinjals with above masala.
• In a pan heat oil and add mustard seeds. When they splutter, add asafetida, turmeric powder.
• Add the brinjals, fry for some time and pour in some water just to cover the top of brinjals.
• Cover and cook over medium heat for about 15 min.
• Remove the lid, add the remaining masala, boil well for few more minutes and garnish with coriander leaves.
• Serve hot with chapatti or rice.


AAMTI
Ingredients:
Red gram dal ½ kg
Curry leaves 1 small bunch
Bay leaf 5 g
Cloves 5 g
Green chillies 50 g
Coriander leaves 1 big bunch
Maharashtrian goda masala 30 g
Garam Masala 15 g
Coriander seeds 50 g
Turmeric powder 10 g
Salt to taste
Kokams 50 g
Ghee 100 ml
Cumin 30 g
Mustard seeds 25 g
Method:
• Wash and soak dal for 15 minutes.
• Pressure cook till very soft (4 whistles).
• Cool cooker and remove. Drain water from dal and save.
• Knead the kokams between fingers.
• Press out and remove. Keep the water aside.
• Mash dal and mix with water and residual water of dal.
• Mix well and keep it aside..
• Heat oil in a deep saucepan. Add mustard and cumin seeds, curry leaves, allow spluttering.
• Add slit chillies, cloves, bay leaf, and sauté one minute.
• Add kokam water.
• Make paste of masalas in water.
• Add paste, fry further one minute. Add dal.
• Bring to a boil and simmer for 8-10 minutes.
• Add chopped coriander.
• Serve hot with bhakris or steamed rice.

Tomato saar:
Ingredients

Tomatoes 2 kg
Coconut milk 1 litre
Peanut powder 100 g
Garlic cloves, 5 g
Small piece ginger, 50 g
Green chilies 50 g
Curry leaves (optional), 1 small bunch
Coriander leaves, 1 small bunch
Cumin seeds, 15 g
Asafoetida, 5 g
Salt to taste
Ghee only 150 ml
Jaggery 25 g


Method
• Boil tomatoes till soft.
• Skin and purée tomatoes in a blender.
• Grind together green chilies, garlic and ginger with a tsp of peanut powder.
• Add coconut milk, peanut powder, chili paste, salt, sugar and water to the tomato purée.
• Let it boil over medium heat.
• Now heat another small pan. Add ghee. When the ghee is heated, add cumin seeds, asafoetida, curry leaves. When tomato purée starts boiling, pour the hot tempering over it. Stir well and simmer for 5 minutes.
Garnish with lots of coriander leaves.

Tip: Peanut powder is used to thicken the saar as well as for good flavor.


Matki Chi Usal

Ingredients
Small cow peas 1 kg
Chopped onions 250 g
Coriander leaves 1 big bunch
Mustard seeds 50 g
Asafoetida 5 g
Turmeric powder 10 g
Red chilli powder 30 g
‘Goda' masala 15 g
Grated coconut 1 no.
Jaggery 50 g
Peanut powder 100 g
Oil 100 ml
Salt to taste

Method
• Soak cow peas overnight. Boil with ½ tsp turmeric powder and ½ tsp salt. Keep aside.
• Heat oil in pan. Add mustard seeds, asafoetida and onions. Wait till onions turn translucent. Add tomatoes, turmeric powder and red chilli powder. Stir for a minute.
• Add the par boiled cow peas. Add salt to taste. Add goda masala or garam masala. Add grated coconut.
• Add jaggery and peanut powder.
• Garnish with coriander leaves and desiccated coconut.
• Serve with jawaar roti or bread.

Bhendichi Bhaaji - Kaachrya
Lady’s finger 1 kg
Green chilies 50 g
Turmeric powder 10 g
Salt and sugar to taste,
Coriander leaves 1 bunch
Mustard seeds 30 g
Oil 50 g
Lemon juice 15 ml

• Wash lady’s finger, wipe dry, remove stems and slice.
• Heat oil in a pan.
• Add mustard seeds, asafoetida and turmeric powder.
• Add sliced lady’s finger and fry for sometime.
• Cook over low heat without lid. To keep it from sticking to the bottom of pan, keep tossing the bhaaji constantly.
• Once it is done, add salt, sugar, chili powder and stir. Remove from the heat.
Garnish with coriander leaves and serve hot with chapati.


For variation,
1. Use coriander and cumin powder.
2. Add finely chopped onions

CHICKEN KOLHAPURI

Ingredients:

Chicken 6 kg
Browned onions 2 kg
Sesame and poppy seeds 100 g
Grated coconut ½ kg
Turmeric powder 10 g
Ginger, garlic paste 150 g
Green chilli paste 50 g
Yoghurt 250 g
Corriander leaves paste 250 g
Onions ½ kg
Red chilli powder 50 g
Corriander powder 100 g
Tomatoes 2 kg
Goda masala 50 g
Coriander leaves 1 big bunch
Oil 300 ml
Salt to taste
Coriander leaves 1 big bunch

Method:

• Make cuts on the chicken pieces. In a bowl mix together half of the ginger-garlic paste, green chilli and coriander leaves paste, yoghurt,turmeric powder and salt to taste. Mix well. Rub this marinade into the chicken pieces very well and allow marinating for about an hour and deep fry, keep it aside
• Grind together the browned onions, roasted coconut, sesame and poppy seeds to a paste.
• Heat the oil in a heavy-bottomed pan till hot, add the chopped onions and fry for a few seconds.
• Add the ginger-garlic paste and fry till the onions are browned. Add the red chilli powder, coriander powder, goda masala and fry till it is aromatic.
• Then add the chopped tomatoes and fry on medium level for about 3 minute(s) or till the fat separates from the sides of the pan.
• Add the chicken pieces and fry on high level for about 2 minutes.
• Add the ground paste, water and sprinkle salt to taste. Mix well. Bring to a boil. Stir in hot spice mix and chopped coriander leaves. Cover and cook on low heat for about 30 minutes or till the chicken is fully tenderized. Garnish it finely chopped coriander leaves.
• Serve hot with: Peas pulao, white rice or Indian bread (Roti).
Tip: Traditionally this is a very hot and spicy dish. The level of spice can be toned down by reducing the amount of red chilli powder as per taste.
Maharashtrian goda (black) masala
Coriander seeds 250 g
Dry coconut 100 g
White sesame seeds 50 g
Black sesame seeds 50 g
Cumin seeds 25 g
Caraway seeds 25 g
Asafoetida (hing) 10 g
Cinnamon 10 g
Cloves 10 g
Black cardamom 5 g
Red chilies 50 g
Turmeric powder 10 g
Salt to taste

Method
• Roast all the ingredients except coconut & coriander seeds with a little amount(1 teaspoon) of oil.
• Roast coconut & coriander seeds separately without oil.
• Now grind all these items and 2 teaspoon raw (unroasted) cumin seeds and salt(to taste) together.
• Let it cool & store in an airtight container.
• This masala is just like garam masala and can be used in curries or rice.

Tip: If you are trying this masala for the first time, make it in small quantity
KAKDICHI KOSHIMBIR/ KHAMANG KAKADI
Ingredients:
Cucumber 1 kg
Green chillies 30 g
Coriander leaves 1 bunch
Ground nut powder 150 g
Yogurt 1 ½ kg
Salt to taste
Sugar to taste.
For tempering:
Oil 50 ml
Curry leaves, 1 small bunch
Asafoetida 5 g
Cumin seeds 30 g
Method for tempering (tadka)
• Heat ghee in a small pan.
• Add cumin seeds followed by curry leaves and hing
Method:
• Peel the cucumber, cut into lengthwise, remove the seeds and keep it aside
• Finely grate the cucumber.
• Chop the green chillies and coriander leaves finely.
• Take a salad bowl, add the chopped cucumber, beaten yogurt, ground nut powder, salt and sugar to taste. Mix well.
• Pour the tadka on the top of salad
• Mix well.
• Garnish with chopped coriander leaves and serve chilled

Puranpoli
For filling (Puran):
Bengal gram dal 1 kg
Grated jaggery 1 ¼ kg
Cardamom powder 20 g

For dough:
Refined flour 1 ½ kg
Salt 10 g
Oil 200 g
Rice flour ½ kg

Method
• Sieve the flour and salt twice.
• Make a soft and pliable dough with water and some oil. Keep it under a wet cloth for an hour.
• Boil bengal gram with plenty of water. Drain it while it is still hot.
• Now add jaggery to this hot boiled bengal gram and cook over medium heat.
• Keep stirring constantly so that it will not stick to the vessel. The exact consistency is reached when it leaves the sides of the vessel and gets thicker. Remove from the heat now.
• Allow it to cool and grate in a puran machine or a grinder( this helps to remove the lumps) Add cardamom powder, mix, and keep it aside.
• Knead the dough with hands. Use oil as well as water for kneading.
• Make rounds of this dough. Roll each a little bit and make a flat disc.
• Place some puran (about twice the quantity of outer dough) in the center of this flat disc.
• Seal it tightly. Roll again to make thin puran polis of 6 to 7 inch. diameter. Use rice flour for smooth rolling.
• Heat a flat griddle. On a medium flame, roast one side. Flip it and roast another side.
• Do not flip the sides over and over. Roast till golden brown.
• Smear ghee on top and serve hot.

Tip:.
• Dough should be very loose and pliable.
• Knead the dough gently before rolling puran polis.
• Puran is one of the many popular 'Naivedya's (food which is offered to God on holy occasions) in Maharashtra.