Monday 26 October 2015

ANARSA / ANARSE / अनारसा

Anarsa / अनारसा is a popular and very common Diwali / festive delicacy in Maharashtrian household.

Though it takes a lot of pre-preparations to do starting from almost 20 days to a month before the day of preparation actually arrives, the end result makes it worth all the effort.

Now-a-days though you get the Anarsa dough readily available in the market, which makes things so much easier, reducing your efforts to almost less than half.


ANARSA / ANARSE / अनारसा 

INGREDIENTS

Rice
¼ kg
Gul / jaggery
¼ kg
Vegetable oil / Vanaspati Ghee
2 – 3 tbsp + for deep frying
Grain sugar
2 – 3 tsp
Khus khus / poppey seeds                          
2 – 3 tsp

METHOD:

1.       Soak the rice in water for 24 hours starting from morning.

2.       Next day wash it well and again add water to soak and keep for 24 hours.

3.       Repeat the same process on the third day as well.

4.       In this way you soak the rice for 24 hours in water, and change and refresh with fresh water every day for 3 days.

5.       On the fourth day wash the rice very well, drain out the excess water,  leave the rice to drain in a colander.

6.       Spread out this rice onto a clean dry cloth and allow it to dry a little from outside.

7.       When the grains of rice dries from outside but is still moist from inside, put them in a grinder and grind it to a fine powder.

8.       Sieve the powder with a fine sieve, regrind the remaining rice to form as much of fine rice powder as possible.

9.       Beat the ghee till creamy and smooth. Now to it add finely grated jaggery and beat well till the ghee and jaggery are well incorporated into each other to form a nice thick but smooth consistency.

10.   Now add in the flour little at a time and you might have to pound it to incorporate it into each other. You can also dry grind it adding little flour at a time.

11.   Mash and knead it well. Leave it covered and in a clean dry place for atleast 15 days before making anarse. This dough stays good for atleast 4 months at room temperature or if refrigerated would stay good for 6 – 7 months.



12.   On the day of making anarse, again knead all the dough applying a little ghee on your hands.


13.   Make small lime sized balls.



14.   In a separate plate mix together the khuskhus and grain sugar.

15.   Put up a smooth clean plastic sheet on your work counter.

16.   Heat vegetable oil to deep fry the anarses.


17.   Using greasy hands pick up your dough ball and press lightly onto the khuskhus grain sugar mix so that a few of it would stick on the dough ball.



18.   Pat the ball on the plastic sheet with the khuskhus sugar side facing the sheet.



19.   Pick it up and slide the pat dough into the hot ghee with the khuskhus sugar coated side facing up.

20.   As it sizzles it will start to float up.


21.   Immediately slide a perforated spoon under the anarsa and using another perforated spoon splash the hot ghee over the anarsa surface to cook it from top. Do not flip it over.



22.   When it has browned from top pick it up on to the perforated spoon and press with the other to squeeze out all the excess ghee.

23.   Remove it onto a flat surface over kitchen tissue to remove even more of the excess ghee.


24.   If you keep it at a slant or uneven surface then they might deform their shape as they cool, so always on an even flat surface as soon as they are out of the fryer.

25.   Repeat the same process for all. The khuskhus sugar surface will look as if they have formed a net on top. When they cool they will also become crisp.





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Friday 23 October 2015

TANDULACHE GHAVAN / RICE PANCAKES / तांदुळाचे घावन


TANDALACHE GHAVAN / RICE PANCAKES / तांदुळाचे घावन 

INGREDIENTS

Kolam tandul / rice
2 cups
Salt
T.T.
Oil
As req.
Water
As req.

METHOD:

1.       Wash the rice well.



2.       Add water to cover the rice and soak it for 3 – 4 hours.



3.       Drain out the excess water and grind the he rice to a very fine smooth paste.



4.       Add water to thin down the batter and salt. It should be almost watery thin.

5.       Try and use a bidacha tava / cast iron pan so that the ghavan do not stick.

6.       If not then try and use a small non stick pan that has edges.




7.       Heat the tava, drizzle little oil and pour ladelfuls of the watery batter on the hot tava.



8.       Swirl around the tava to get the ghavan in a round shape.



9.       Cover and cook on a low flame.

10.   When you see the top layer has dried and the ghavan leaving the sides, flip it over and remove immediately.



11.   Make sure the ghavan remain pure spotless white. They should not colour at all.

12.   Stir the batter every time before pouring the batter on the pan as the ground rice tends to sink at the bottom.


13.   Serve along with green chutney. Here I have served with Avial.



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Thursday 22 October 2015

DALICHE PITHLE / BESAN PITHALE / SAVORY CHICKPEA FLOUR PORRIDGE/ बेसन पिठले

A simple Maharashtrian accompaniment to be eaten along with fulka, chapati, bhakri or boiled rice. Whenever there is nothing substantial to be had, this comes handy with all the ingredients easily available at home.


DALICHE PITHLE / BESAN PITHALE / SAVORY CHICKPEA FLOUR PORRIDGE / बेसन पिठले 

INGREDIENTS

Onion roughly chopped
1 no
Garlic cloves
2 – 3 crushed
Kokum / amsul
2 pcs
Green chillies chopped
2 nos
Besan / chickpea flour
1 – 1 ½ tbsp.
Water
1 ½ - 2 cups
Oil
2 – 3 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp
Scraped fresh coconut
1 tbsp
Coriander leaves chopped
1 tbsp

METHOD:


1.       Heat oil, add rai, when it crackles, add in heeng, haldi and kokum.


2.       Stir it for a few seconds and add in the onion, green chillies and garlic.

3.       Saute till the onion browns well.

4.       Dissolve the besan in water till it is completely lump free. Add salt to it.


5.       Pour this mixture into the pan and keep on stirring continuously till it thickens.



6.       It should be of semi thick but pourable porridge like consistency.


7.       Sprinkle in the coconut and coriander leaves and mix.


8.       Serve hot immediately along with bhakari and lasun chutney.





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Tuesday 20 October 2015

SOYABEAN CHAKLI / SOYA STICKS / सोयाबीन चकली



SOYABEAN CHAKLI / SOYA STICKS / सोयाबीन चकली 

INGREDIENTS

Soyabean flour
1 cup
Tandool peeth / rice flour
1 cup
White til seeds / sesame seeds
2 tsp
Dhania jeera pdr / coriander cumin pdr
1 tbsp
Red chilli pdr     
½ tsp
Chaat masala pdr
½ tsp
Haldi / turmeric pdr
A pinch
Salt
T.T.
Oil
For deep frying

METHOD:


1.       Mix together all the ingredients except oil.



2.       Heat oil till smoking hot, pour 2 tbsp of the hot oil in the mixed remaining ingredients.


3.       Rub the oil in the mix, add water as required and knead to a smooth dough.


4.       Grease your chakli press from inside.Put the dough ball into the press and make sure it is tightly packed in.



5.       Press out to form stick like shapes. You can also directly press them out onto the hot oil and cut into stick shapes with a pair of scissors as they drop into the oil.

6.       When the oil is hot reduce the flame.


7.       Add the sticks to the oil and deep fry first on a low flame.


8.       When the bubbles around the sticks reduce, increase the flame and fry till lightly browned.

9.    Do not allow them to get a darker shade of brown as the colour will deepen as it cools. Remove on to absorbent paper and allow to cool.

10.   Transfer to an air tight container.





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Tuesday 13 October 2015

BANANA ORANGE COOKIES & CREAM ICECREAM

This is one flavour that my son suggested to try out. Though I was a little skeptical in the beginning he was pretty confident and insistent that it would turn out well. So keeping aside all my apprehension we did give it a go, and lo and behold it turned out mind blowing.  Here you go .... try out Banana Orange Cookies n Cream .....


BANANA & ORANGE COOKIES AND CREAM ICE CREAM

INGREDIENTS

½ no
Bananas ripe but firm
2 nos
Orange oreo cookies
8 – 10 nos
Fresh cream
½ cup

METHOD:

1.       Set your refrigerator to the coldest atleast 1 hour before starting off your process.


2.       Roughly chop the bananas.



3.       Blend / churn the icecream base along with the cream and banana till it doubles up in volume.


4.       Roughly crush the oreo cookies and sprinkle them all over. Gently stir to mix.


5.       Reserve 2 cookies to crumble on top. Crumble those on to the top surface.

6.       Cover your plastic container with a plastic sheet and put a tight fitting lid.

7.       Refrigerate and allow to set for 5 – 6 hours till set.

8.       Serve scoops with some some slices bananas and an oreo cookie.



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