PATWADI rassa

Khalatkar  recipe. 

  PATWADI

RASSA

One big onion- chop , SAUTÉ till pink

2 tbsp ground dry coconut- ROAST

2 tbsp coriander seeds, 1” cinnamon, 2 large cardamom, 2 small cardamom, 4 cloves, 6 black pepper, 1 tbsp poppy seeds, 2 tsp aniseed, jaypatri, paprika- ROAST IN OIL then grind 

Bay leaf and turmeric SAUTÉED in oil then ADD above masala/onion/coconut- ROAST TILL BROWN

Add boiling water and salt

WADI

2 tbsp oil + turmeric, paprika, coriander powder (dhanepud)

Add 2 wati boiling water- heat

Add 10 garlic petals, curry leaves, chopped coconut

Add salt + 2 wati gram flour (besan)

Stir 10 minutes to cook. Stir nicely then cover. Can cook on simmer 30 min. 

Flat dish (tat)- brush oil. Put besan ball. Roll out. 

Cover lightly with coriander, grated coconut, poppy seeds. 

Cut wadis. 

Serve wadis and rassa separately or premixed. 

Rosemary potatoes

 Rosemary potatoes

6 Medium size potatoes- microwave 3 minutes. 

Slice into halves

Ovenproof bowl- arrange potato halves cut side up. 

Sprinkle olive oil so that potatoes are drenched in oil. 

Sprinkle Salt - I use himalayan salt mill. 

Generously spread chopped fresh (or dry) rosemary 

( oregano, thyme , mixed Italian herbs or basil also good if you don’t have rosemary)

Bit of pepper mill twists optional. 

Oven 220 degrees leave in for 15 minutes. 

Now the important bit. 

Take out after 15 min- if potato’s look dry sprinkle bit more olive oil and shake the dish. 

If they don’t look dry just shake the dish to mix everything well. Give another 15 min in oven. 

You can repeat this steps till the potatoes look golden brown and slightly shrunken glistening with olive oil. 

Marinaded olives go well with it. 

masala pau

Oil

Mustard 

Grated garlic 

 2 big tomatoes grated ones

Long  cut chillies 

Kadipatta

Fry nice ( oil thoda jyada ) 

Add pav( already sprinkled with water and lemon juice ) 

Add coriander 

Done .

Fish curry

Fish curry

Marinade fish in turmeric chillie black pepper lemon juice and salt

Oil in pan. Shallow fry fish. Keep aside. 

Same oil cumin, crushed garlic, chopped onion- sauté

Add crushed ginger, chopped tomatoes- sauté

Can be put thru blender to make smooth paste but unnecessary

Add coconut milk, little salt

Add fish pieces 

Add water. Bring to boil. 

bread

BREAD (artisanal)

MAIDA 200g (1 cup )

ATTA 70g (1/2 cup)

You can vary above proportion. (270 g floor/215gwater)

Salt 7g (1tsp)

Yeast instant dry 4g (1tsp)

Or fresh yeast 8g (2tsp)

Mix

Water 215g (just short of 1cup)

Mix with spoon. Keep spoons in cup of water. 

Mix with hands. keep  Wetting hands as dough is sticky 

Cover the bowl to protect from draft. 

Proofing- 30 minutes- Dough is doubled. Stretch and fold. Keep wetting hands so dough won’t stick. See video. 

Repeat stretch and fold after 45 minutes. More number of proofings you do more gluten will develop and tastier the bread will be. 

I do two proofings. 

Line bread tin with oil generously. Transfer the dough. Stretch and fold. 

Cover with another tin (see pic)

Let dough rise to top. 

Over 230 degrees Centigrade 

Bake for 35 min (pic)

Invert tin. Gently tap the bread out. (Pic)

Cool on rack overnight (pic)

Slice next day

Bread and butter pudding

 Bread and butter pudding. (Egg less)

Generously apply butter to two slices of bread both sides. 

Place in oven proof dish

Apply generous layer of marmalade. 

Spread some raisins. 

Pour custard till bread immersed. 

Second layer of bread, butter, marmalade and raisins exactly as above. 

Pour custard till bread immersed. 

Oven (convection) full power 250 degrees till crispy golden on top. (30 to 40 minutes)

Sangria

 Sangria 

Previous evening- in a big jug. 

Finely cut 1 orange with scissors. 

1/2 orange peel finely chopped after scraping white bits

Finely chop 1/2 apple 

Grate lemon peel (zest) then finely chop remaining lemon. 

3tbsp sugar

Saffron may be added. 

Pour red wine to completely immerse the fruit. 

Leave overnight in fridge. 

Preparation. 

Half glass above mix + crushed ice. Top up with sprite. (Add vodka for those who want a stiff drink)

AJWAIN KADHI

Courtesy tarla dalal

Two minutes ajwain kadhi. Ingredients. 10 ajwain leaves, 10 peppercorns, tsp jeera, 2tsp ghee,  2tbsp grated coconut(or 1/2 cup coconut milk), 1/2 cup yogurt, 1 cup water, salt to taste.

I

In a pan put ghee, add pepper, jeera, ajwain leaves. 

When leaves change colour turn off heat put in mixer. GRIND

then add coconut, yogurt, salt. BLEND

add water BLEND. 

Serve cold/room temp

HOW TO PEEL GARLIC

Easy and safe way.
No more sore nails and burning fingers.
30 second peel of whole garlic

MEXICAN LUNCH

A massive avocado delivered (1 kg) was the  excuse for a Mexican lunch
Suma Balan’s recipe.



So there it is

A tangy green salad with pomegranates twinkling on the top
My guacamole ( with the special addition of the juice of a passion fruit)
Mexican beans
Chipotle prawns
Homemade nachos ( yeah, they are funny looking)
The plate loaded
Mexican spicy tomato rice

QUICK CHICKEN/MUTTON AND CAULIFLOWER VEG

QUICK RECIPE.
2 in 1

Ingredients.
Onion, coriander
Ginger garlic paste
Yogurt
Turmeric, cumin, garam masala, chilly powder
Mustard oil(any oil ok)
Chicken/mutton and cauliflower + potato (two will be cooked separately)

Step 1..
Marinade chicken/mutton ; cauliflower in yogurt+ginger garlic paste

Coarsely chop onion.
Sauté in mustard oil. Add cumin. Medium flame

Let is become pink.
Then add chopped coriander and garam masala according to taste.

Let it brown on medium flame. Keep stirring




Step 2..
Separate browned masala in two separate pots.
One for chicken/mutton
Other one for cauliflower potato
Add those, put turmeric, salt and chilly powder for taste ;cook on medium low flame till tender

Enjoy with rice, chapati or bread.

DRIED SHRIMP

Wash dried shrimp in warm water then drain

Sauté Chopped onions +cumin + turmeric in oil.
Add chopped tomatoes sauté till soft
Add ginger garlic paste, tamarind paste, garam masala according to taste

Add shrimp.

Salt according to taste

Cover the pan. Slow cook for 20 min.

MOONRAKERZ MEATBALLS

DRUMSTICK CURRY

Mommy’s recipe

5 drumsticks, remove stringy part of peel (shenga,Dore Kadha)
3"long pieces
Soak in water.

Masala =
one  big raw onion pieces,
1" ginger,
5 garlic cloves,
1tsp garam masala ,
2tsp dhane pud/ dhania powder
Water.
Grind to paste.

Put oil in pan .
add mustard
Add masala
Add chilly powder
,
fry drumstick pieces

Sauté

Add Hot water.salt.

Cook til soft or  in pressure cooker.

Here it

CHICKEN BAKE

One of our recent smash hits
By Girish Nair’s mom
I kg chicken thighs

Marinate overnight with Salt, pepper, juice of one large lemon, dried sage, oregano, thyme, basil

Brown the chicken in a heavy bottom cast iron pan in butter/ ghee. Cook on  moderately high heat and without covering the pan .

Once cooked, toss the chicken into a deep baking dish and add enough full fat milk to submerge the chicken pieces. Also add, finely chopped lemon zest( from the left overs of the fruit used for marinade), 10 cloves of garlic ( crushed), 3 to 4 medium sized onions( finely chopped), 4 to 5 green chillies ( finely chopped), 1 inch piece of ginger ( coarsely chopped).

Cover and bake for 90 minutes at 190 degrees C.( preheat the oven for 5 minutes)

Serve with blanched spinach, toasted garlic bread and a few cubes of Camembert/ Rochefort and a glass of chilled Chardonnay or Chenin Blanc

MUTTON RECIPE (gingery)

Mutton recipe 

Mustard Oil
Jeera
Chopped onions
Sauté till pink.

Add mutton marinated in curd, ginger and garlic paste

Add:
Chilly powder
Haldi
Salt
Garam masala

Slow cook till tender.

That’s it

Tasty dip sour cream

Spring onion dip

Hung curd

2 chillies

Spring onion finely cut

Garlic grated one

Salt 

Pinch of sugar

Yellow mustard powder.

LASAGNE

Lasagne recipe 

We often have small portions of left over sabji's in fridge. Those can be used up for this. Alternatively any coarsely chopped vegetables will do. (cauliflower, capsicum, french beans, tindora, green peas, spinach)

 

Ingredients-

1. Vegetables as above- one cupful

2. Lasagne sheets- 4 to 5

3. Ovenware (ceramic)- just larger than the Lasagne sheets so that all the sheets are submerged in right amount of  sauce.

4. Olive oil- to apply to base of ovenware

5. Italian red sauce (bolognaise/neopolitan/lasagne etc- plenty of varieties avalable

6. Sundried tomatoes or small cherry tomatoes

7. Grated cheese- any variety- half cup

 

Preparation-

1. Line bottom of pan with little olive oil (be generous if u love olive oil)

2. Place one lasagne sheet at bottom

3. one layer of vegetables

4. another Lasgane sheet on this

5. one layer of sundried tomatoes or cherry tomatoes. Then puor some red sauce on it

6. Another Lasagne sheet

7. layer of red sauce, salt to taste (add little or none) I dont add salt

8. Layer of Lasagne sheet

9 Pour red sauce till everything is covered with sauce (should not overflow)

 

Cooking-

1. Place the ovenware in oven preheated to 220 dgrees centigrade

2. Cooking time 45 minutes.

3. Take out layer with grated cheese and cook for further  7 minutes.

4. stop cooking but leave it in oven till cheese is golden.

 

It is ready to be enjoyed piping hot.

Freshly ground pepper compements well.

Salad in my next e-mail goes superb with this lasagne.

Red wine as well if you like.

OLIVES

Olives recipe. Courtesy Gaurav Rathore

heres the olives recipe.

u need a 50ml bottle with large mouth (check image for example)

if u have pepper mill u can ground fresh pepper there or use ur food processor

use about 1tsp ground pepper - put it in bottle

3 table spoons of extra virgin olive oil to go in

salt to taste (1/3 tsp)

squeeze one large lemmon

shave of lemmon peel (zest) and add to marinade

replace lid and shake till the whole thing turns white

open a fresh bottle of olives, drain off the broth.

shake marnade again and empty in the bottle of olives

shake well again.

you can add italian spices of ur choice but not necessarily.

SALAD DRESSING

Salad dressing recipe   Gaurav Rathore inspired

This salad dressing is simple but out of this world.

 

Ingredients-

 

1. Two tablepoons of olive oil

2. Juice of one large lemmon

3. Lots of freshly ground black pepper

4. Salt to taste

 

Preparation-

 

Put above ingredients in a small bottle and shake vigorously- dressing will become white in colour.

 

Use- 

 

1. put Pieces of Tomato, cucumber, onions is a plastic bag, add this dressing and shake the bag.

2. put olives in a plastic bag, add dressing and shake.

 

Salad/olives are ready to eat. Will keep well in fridge for couple of days. Tastes better chilled.

CHUTNEY

Chutney recipe

Good.

Curd+mashed potatoes,, roast peanuts crushed, green chilli,salt,little sugar 

mix.

This chutney will improve  the taste of sabudana vada,Thalipith etc.

BHENDI OKRA SABJI

Recipe Okra bhendi veg. Gauri’s recipe. 

Nice

...sukha khobra..khas khas...onions and tomato roasted on fire

.....roast khobra and khaskhas also...fine paste....use as much as you want 

and add jeera and dhaniya powder...amchur little...pinch if sugar...garlic ginger paste and kala masala....

and make delicious bhindi😊😊😊😊😊😊Marathi goda masala...

HALDI PICKLE

Haldi pickle recipe 
Mommy’s  recipe

Fresh Halad and Ginger pickle=
Wash fresh halkund and ginger,
peel,grate 150 gm halkund,50 gm ginger and 3tbs.
AOLA OR RAW mango or add  3 tbs lemon juice.
Salt 1/4th of the total weight.
50 gm. mustard powder,
8-10 green chillies or 3 tsp chilly powder.
Methi powder 1/2 tsp.,
hing  1/2 tsp.(Both fry littel)Let it cool .Mix.
You can change the ingredients as per your liking.  

RASAM RECIPE

RASAM recipe by Arti

Handful of tur dal boiled in lot water. Mash it when cooked . 

Add laddoo size tamarind ball water

Add 3 chopped tomatoes

2 large tspn rasam powder 

Salt and kadi patta and  asafoetida.

Boil on sim for 45 min 

Quantity will be ard 2 litres of rasam

Add tadka: rai kadi patta red chilly ( whole ) and coriander

Add coriander leaves while cooking that adds flavour too

CHICKEN MUTTON RECIPE

Chicken Mutton recipe 

Mutton recipe. 

Combo inspiration. 

1. Spanish tapas

2. Mom's mutton 

Andaaz for 1 kg mutton (any meat)

Make in following order. 

1 kg Tender Mutton or chicken.

Clean and wash. Drain. 

Marinade. 

200 ml red wine. Have a glass or two simultaneously. 

( Yogurt can replace wine)

Grated ginger and chopped garlic. 

Make it gingery. 

Chop five large onions. 

Large wok. Heat up oil or ghee. Cook onions till they slowly pink. 

In the meanwhile chop handful washed coriander. 

I use scissors but you can use knife. 

When onions are soft and pink add garam masala + chat masala(or salt).

Preferred option. Homemade (**** separate recipe) garam masala with overtones of cinnamon and cloves. (Takes some hardwork)

 

Stir for few minutes then add chopped coriander.

If dry add some wine.

Stir few more minutes. 

Add the marinated mutton. 

Mix well.

Cover. Simmer. 

Do not add water. 

Taste after 45 min. Add salt/chat masala if needed. 

Red chille powder/ black pepper  if you want more spicy.