KOLHAPURI FISH
Ingredients
1 kg fish filleted and cubed
1 cup yoghurt
1 cup chopped tomato
1 cup chopped onions
1 tsp garlic paste
2 tsp grated coconut
1 tsp turmeric powder
2 tsp chilli powder
1 tsp lemon juice
2 bay leaves
1 tsp broken cinnamon
6 pcs cloves
1 tsp crushed black pepper
2 tbsp oil
Coriander leaves for garnish
Salt to taste
Method
Mix turmeric, chilli powder, garlic paste, salt and lemon juice into the yoghurt and marinate fish in it for 10 minutes. Heat oil, add bay leaf, cinnamon, cloves, black pepper and onions. Saute till the onions are soft. Add coconut and saute till light brown. Add tomatoes and cook till access water dries. Blend the whole mixture in a blender.
Heat the rest of the oil and add the fish. Stir fry over high heat till opaque. Add the ground paste and simmer over low heat till fish is cooked through. Garnish with coriander leaves and serve.
DOODHACHI KHEER
Ingredients
1/2 cup long-grained rice
1 tin condensed milk
5 cups milk
2 tbsp almond powder
1 tsp cardamom powder
A pinch of saffron
Sugar to taste
Method
Cook rice in a pressure pan with enough water till soft. Drain and mash. Heat milk to a thick and creamy consistency. Add condensed milk, mashed rice, sugar, almond powder, cardamom powder and saffron. Cook till creamy.
VATANA USA L
Ingredients
5 cups boiled tender peas
3-4 green chillies, minced
1 cup grated coconut
1 cup coriander leaves, chopped
2 tbsp oil
1/2 tsp cumin seeds
1 tbsp lemon juice
Salt and sugar to taste
Method
Heat oil and add cumin seeds. When the seeds pop, add green chillies and peas. Stir, adding salt and sugar, till dry. Sprinkle with coconut and coriander. Add lemon juice to it.
POORAN POLI
Ingredients
1 cup bengal gram
1 cup maida
1 cup jaggery
5-6 cardamoms, powdered
½ cup ghee
1 tbsp oil
½ cup water
Salt to taste
Method
Soak grams at night. Wash well the next day and boil. Drain all water and mix jaggery. Keep on slow fire for 5-6 minutes to allow all water to evaporate. Mix cardamom powder to the dry mixture. Keep aside and cool. Once cooled, grind the mixture to a fine paste. Prepare a soft dough of maida, salt, water and oil. Now prepare a small roti with the dough using your hands. Wrap the roti around a small ball of the above paste. Flatten with hands and using a rolling pin, make it in roti shape. Put the roti on the pan and cook like any other roti.
KOLHAPURI MUTTON RASSA
Ingredients
1/2 kg mutton, cleaned, cubed
4 potatoes, peeled, halved
3 tomatoes
2 onions, chopped
1/2 cup coconut, grated
8 pcs cloves
8 pcs peppercorns
8 pcs red chillies
1 cup coriander leaves
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp poppy seeds
1 tsp coriander seeds
1 tsp aniseeds
1 cup oil
Salt to taste
Method
Add salt, turmeric and ginger-garlic paste to the meat pieces. Mix well and keep for 1 hour. Heat 2 tbsps oil and add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds and red chillies. Brown. Add onion and brown. Add coconut, tomatoes and brown. Cool. Grind to a paste and keep. Heat remaining oil in a pressure cooker and add meat and potatoes. Stir fry till brown. Add masala paste and salt. Add water if needed and pressure cook till the meat is soft. Remove from the cooker into a serving pot. Garnish with coriander leaves and serve with chapaties.
KOTHIMBIR VADI
Ingredients
1 cup sieved wheat flour
1 cup sieved gram flour
1/2 cup coarsely pounded peanuts
2 tbsp white sesame seeds
1 tsp ginger-garlic paste
3 cups chopped coriander leaves
1 tsp chilli powder
1 tsp sugar
1/2 tsp garam masala
1/2 tsp turmeric powder
1/4 tsp soda bicarbonate
Oil as needed
Salt to taste
Method
Mix the flours, sesame seeds, coriander leaves, peanut powder, chilli powder, turmeric powder, garam masala, soda bicarbonate, ginger-garlic paste, sugar and salt. Add water and make a thick paste. Heat 2 tbsps oil and add to the paste. Grease a deep platter and spread the paste evenly. Steam for 15 minutes in an idli steamer or pressure cooker, without using the weight. Remove and cool. Cut into diamond shaped pieces. Heat oil and deep fry the pieces. Serve hot with green chutney.
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