Paripoorna Paksiddhi : 2016

Tuesday, 13 December 2016

PANGI / PANAGI / पानगी

Pangi / Panagi / Panki is a light flat bread made from rice flour. It is extremely common and popular in the Konkan belt of Maharashtra where there is abundance of banana trees / plants. Rice is the most abundantly grown in the coastal area along with coconuts, supari (betel nut), kokum , kulith (horse gram) so this too uses the most commonly available Rice along with again the most commonly available Banana leaf.

The Pangi are pat out in a circle straight on a banana leaf and cooked in it. This gives it a very distinct flavour and aroma. They go well with both sweet and savory. Serve them along with Kheer, Basundi, or Ambyacha Ras or even the spicy versions like Vatana Amti or Birde. Here I have served them along with Kalya Chanyachi Amti ... the link is posted below .....

https://paripoornapaksiddhi.blogspot.in/2016/02/kalya-chanyachi-amti-black-chickpeas-in.html

PANGI / PANAGI / PANKI / पानगी

INGREDIENTS

Tandool peeth / rice flour	2 cups
Salt	T.T.
Sugar	2 tsp
Ghee / clarified butter	2 tbsp
Milk warm	Approx. ¾ - 1 cup
Banana leaf to make the Pangi on

METHOD:

1. Wash and wipe dry the banana leaves.

2. Cut out the central hard portion of the leaf and cut the leaves into the squares approx. the size of a quarter plate.

3. You will need 2 squares for each Pangi.

4. Mix together the rice flour along with salt, sugar and ghee. Rub in the ghee.

5. Add in warm milk gradually and knead to a soft dough consistency.

6. When you pat them they should be easily spreadable.

7. Divide into egg sized balls.

8. Moisten the leaf with an oil water mix. (to ¼ cup water add ½ tsp oil)

9. Using your fingers just pat on to the dough ball directly on to the leaf square to get a neat circle, spreading it as thin as possible.

10. Secure over with another leaf.

11. Heat a griddle and put the pat out pangi over it along with the leaves on both sides.

12. Allow to cook on medium flame. Be careful since if the flame is too high because of the milk it will easily start to burn from outside and remain raw inside.

13. When the leaf starts to char a little at the bottom, flip over again along with the leaf on top so that now it sits on to the griddle.

14. Cook this side too till the bottom leaf starts to char.

15. You can peel off the top charred leaf, pick up the pangi and roast it gently directly on to the open flame.

16. Cook on both sides. It will puff up a little.

17. Serve them hot.

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Thursday, 10 November 2016

CHAHA MASALA / CHAI MASALA / TEA MASALA / चहा मसाला

CHAHA MASALA / CHAI MASALA / TEA MASALA / चहा मसाला

INGREDIENTS

Gavti chaha / lemon grass	1 small bundle / 7 – 8 leaves
Kali miri / peppercorns	25 gms
Dalchini / cinnamon	25 gms
Velchi / Green cardamom	10 gms
Jaiphal / nutmeg small	½ no
Soonth pdr / ginger pdr	5 gms / ½ tsp
Lavang / cloves	20 nos

METHOD:

1. To prepare this you will have to start a few days in advance if you are using gavti chaha in it. You can also omit its use.

2. Wash the gavti chaha well. With a pair of scissors finely shred the leaves.

3. Spread them on a kitchen tissue paper and allow to dry.

4. Then neatly fold the tissue along with the shredded leaves and put it in the refrigerator.

5. In the next 10 – 12 days it will completely dry off the moisture from the leaves condensing its flavour.

6. Heat a pan till it is very hot. Switch off the flame.

7. Add into the pan pepper corns, dalchini, velchi and lavang.

8. Swirl masalas around in the pan till they absorbs heat from the pan and all the masalas heat up well.

9. To a mixer jar add the soonth pdr, nutmeg, gavti chaha and all the warmed up masalas.

10. Grind them to a fine powder.

11. At this stage many sieve the powder to get the fine tea masala.

12. But I prefer leaving it as it is as even a little masala is enough in your tea, it gives a more intense flavour and is strained out anyway.

13. Even less than ½ tsp masala is enough for 2 cups.

Sunday, 30 October 2016

BAJRICHE SHANKARPALE / KHAMANG KHAJURE / बाजरीचे शंकरपाळे / खमंग खजुरे

BAJRICHE SHANKARPALE / KHAMANG KHAJURE / बाजरीचे शंकरपाळे / खमंग खजुरे

INGREDIENTS

Bajri flour / pearl millet flour	2 cups
Gul / jaggery	1 cup
Oil	3 tbsp + for deep frying
Til seeds / white sesame seeds	2 tsp
Salt	A pinch
Velchi pdr / elaichi pdr / cardamom pdr	¾ tsp
Water	As required

METHOD:

1. Soak jaggery in very little water, just enough to soak and dissolve it for 1 hour. You can also soak it in hot water to accelerate the process. Allow to cool.

2. Strain the jaggery water in a bowl or high sided plate.

3. To the jagggery water add the elaichi pdr, salt and til seeds. Mix all together.

4. Also add into it 2 ½ tbsp oil and mix.

5. Carefully add in the flour little at a time and knead it into a stiff dough ball.

6. Knead in the remaining ½ tbsp. oil so that the dough does not stick to your hands.

7. Grease the rolling board and rolling pin with oil.

8. Divide the dough into 4 equal portions.

9. Make a ball of one portion and roll it with the help of the rolling pin, not too thick, not too thin.

10. Apply little oil to the rolling pin if it sticks.

11. Cut into diamonds the size you like.

12. Heat oil for deep frying.

13. Fry them in small batches.

14. Add them to oil when it is hot and then reduce the flame immediately and fry on a slow flame till light brown in colour.

15. Remove onto absorbent kitchen tissue when done.

16. Their colour will deepen to a darker brown once they cool.

17. Once cool transfer them to an air tight jar.

Wednesday, 26 October 2016

SATYACHI KARANJI / साट्याची करंजी

SATYACHI KARANJI / साट्याची करंजी

INGREDIENTS

DOUGH
Maida / refined flour	1 cup
Salt	A pinch
Hot ghee / clarified butter	1 tsp
SATA
Cornflour powder	2 tbsp
Vanaspati ghee / hydrogenated Vegetable oil	2 – 3 tbsp
FILLING
Maida / refined flour (heaped)	2 cups
Fine rawa / fine semolina (flat)	1 cup
Powdered sugar	3 cups
Ghee / clarified butter	¾ - 1 cup
Khopra / dry coconut (grated, dry roasted and crumbled)	2 cups
Velchi pdr / Elaichi pdr / cardamom pdr	1 ½ tsp
Almonds powdered	½ cup
Cashewnuts powdered	½ cup

METHOD:

DOUGH

1. To the maida add salt and hot ghee. Rub it all together.

2. Add water little at a time as required and knead to a smooth medium soft dough.

3. Divide the dough into 2 portions.

4. Cover the portions and allow them to rest for around 2 hours.

SATA

5. To the cornflour add warm vegetable oil and mix it in to form a thick but spreadable paste.

FILLING

6. Heat ghee in a pan.

7. Add in the maida and rawa.

8. Dry roast the rawa and maida in ghee on a slow flame till it changes colour and turns a light pink.

9. Remove and allow to cool.

10. Now to it add the khopra, powdered sugar, almond powder, cashewnut powder and elaichi pdr. Mix all well.

ASSEMBLING

11. Take 1 portion of the dough ball and roll it out into a chapatti as thinly as possible. Use the flour for it if required.

12. Apply a layer of sata over the rolled out chapatti. Make sure you spread a thin but generous even layer even till the corners and edges.

13. Fold the chapatti into half. Again apply sata liberally on the half side.

14. Fold again to form into a triangle.

15. Again roll the triangular chapatti to form into a thin circle.

16. On this apply the sata liberally.

17. Now roll the chapati as tightly as possible to resemble a pipe.

18. Using a sharp knife cut the pipe into 2 inch thick pieces.

19. Take a portion of the cut piece. Make sure the cut side where the spiral layers are seen are on the sides i.e. they are not touching the surface.

20. Carefully roll it with a rolling pin to form into a circular puri. Make sure you do not press too hard while rolling or you will disturb the layers.

21. Fold it into half to form a semi circular shape. Stick the edges together till around ¾ the edge. Use a little moisture if required.

22. From the gap that remains spoon the filling in. Press the filling in as you fill. The karanji should be tightly packed. Stick the remaining corner too.