PANCHAMRUT (TYPE 1) / पंचामृत (प्रकार १)

PANCHAMRUT (TYPE 1) / पंचामृत (प्रकार १)

INGREDIENTS

Tamarind (soaked & remove pulp)	Lemon sized ball
jaggery	1 ½ time the tamarind
Roasted peanuts (soaked for 4 – 5 hrs & skinned)	10 – 12 no
Green chilli	1 – 2 no
salt	T.T.
Roasted sesame seeds	3 tsp
Roasted grated dry coconut	1 tbsp
Thinly  sliced dry coconut	7 – 8 pcs
Water	1 small cup
Methi  / fenugreek seeds	8 – 10 nos
Oil	1 tsp
Heeng	¼ tsp
Haldi	¼ tsp
Salt	T.T.
Rai / mustard seeds	¼ tsp
Thick coconut milk	2 tbsp

METHOD:

1.       Grind to a fine pdr the sesame seeds and grated coconut and mix it with the tamarind pulp.

2.       Heat oil, add in rai, Heeng, haldi, methi seeds and chopped green chillies. Sauté a little and then add in the peanuts and thinly sliced dry coconut. 

3.        When the coconut slices change a little colour add in the tamarind pulp and water.

4.       Allow it to boil and reduce a little. Add jaggery and salt and allow the jaggery to melt.

5.       Put a few drops of the panchamrut onto a plate and tilt the plate. If it does not run then the panchamrut is ready. Remove from flame.

6.       Pour into a serving bowl and add in the coconut milk, mix immediately.



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HOW TO SERVE MAHARASHTRIAN MEAL ON A BANANA LEAF

VADANI KAVAL GHETA, NAAM GHYA SRI HARCHE      (वदनी कावल घेता, नाम घ्या श्रीहरीचे )
SAHAJA HAVANA HOTE, NAAM GHETA PHUKACHE     (सहज हवन होते, नाम घेता फुकाचे )
JEEVAN KARI JIVITVA, ANNA HE PURNA BRAHMA       (जीवन करी जिवित्वा, अन्न हे पूर्ण ब्रम्ह)
UDARA BHARAN NOHE, JANICHE YADNYA KARMA     (उदर भरण नोहे, जाणीचे यज्ञ कर्म)
JAI JAI RAGHUVEER SAMARTHA                                       (जय जय रघुवीर समर्थ )


When ever we visited my native place Guhagar in Ratnagair district, this prayer before starting our meal has always been a ritual ever since childhood. Chanting of the prayer itself brings back fond childhood memories when we used to impatiently wait for these prayers to get over, of course, in anticipation of the sweets served right in front of us (we were not allowed to touch food till then)

The way food is arranged on a banana leaf / plate is of utmost importance which has a scientific base to it. The food has not only to look appealing but also its arranged as per the sequence in which it is supposed to be consumed, with equal emphasis given to the right and left sides of the leaf for it to also look well balanced.

The Maharashtrian food spread is vegetarian, very simple, earthy and rustic and it reflects not only on the produce of the land, but also the people who are equally simple and rustic, but rooted and grounded to their family traditions and legacy. Minimal spices are added in the meals, the emphasis is always on enhancing the flavour of the basic ingredient and not to mar its flavour by the use of excessive spices and flavourings. The ingredients used though are usually influenced by the geography, topography of the region and the crops grown. The Konkan area has an abundance of coconut, banana, mangoes, kokum, rice plantations....

Now this ancient tradition is being disappearing at great speed especially with the advent of the more convenient buffet system than the traditional sit down. But in the olden hey days this method was followed during all the traditional but formal functions and festivals, including weddings, thread ceremonies etc. This method of sit down lunch / dinner, i.e. serving food at a time  to a large number of guests was called "PANGAT / पंगत ".

 In a Maharashtrian pangat the banana leaf is always kept upright or standing contrary to the ways of the south where the leaf is kept across. If there are any special guests or the guest of honour then the top pointed portion of the banana leaf is used, its called "AGOTLA / अगोत्ल " in marathi.  Otherwise even the central portion of the leaf is used where the entire large banana leaf may be cut into 2 - 3 pieces depending on the size of the entire leaf, with each leaf cut the approx. length size from your finger tips to the elbow. The banana leaf is always held at length with the cuts given across so each leaf will have two symmetrical sides. The entire full sized banan leaf is called "DANG / डांग ". The portion immediately below the Agotla is quiet wide so it is cut in half lengthwise. The central joint which holds the two symmetrical sides together is called "TATOLA / टाटोळा ". Since in this portion the Tatola is quiet thick so the leaf does not lie flat, so it needs to be cut or atleast trimmed from below.

Once all the leaves are cut to proper size, wash them carefully, wipe them dry. Arrange them on top of each other such that the face of 2 leaves are on top of each other. Roll them up, and cover with a clean cloth till further use.

ARRANGING THE FOOD ON THE BANANA LEAF

Each food has its specific designated position on the leaf / plate and that's also the sequence that is followed even for re-serves. Arrange the position of the leaf in such a way that the AGOTLA is away from the guest, pointing towards the outside. The sequential arrangement is given starting from the top left and top right arranging all the things one below the other, leaving a little gap between the two so that they do not mix into each other.

LEFT SIDE (starting from top)
1. Salt
2. Lemon / limbu
3. Chutney
4. Panchamrut
5. Koshimbir

LEFT SIDE (towards the centre)
6. Dahi

LEFT SIDE (towards the base)
7. Papad / Kurdai / Chikvadya
8. Alu Vadi / Kothimbir Vadi / Bhajji
9. Puri / Poli / Chapati
10. Puran poli / Ukdiche Modak / Gulachi Poli / Sanjyachi Poli

RIGHT SIDE (starting from top)
11. dry vegetable 1 / suki bhaji usually Ukadleli Batata bhaji
12. dry vegetable 2 / suki bhaji usually Matkichi Usal / Valachya Birdya

RIGHT SIDE (towards the centre)
13. Masale Bhaat / Vangi Bhaat / Tondli Bhaat
14. Varan Bhaat with toop

RIGHT SIDE (towards the base)
15. Kheer  / Gavhale kheer
16. Puran

RIGHT SIDE (in bowls)
16. Aluchi Patal Bhaji / Amti / Tomato che Saar / Kadhi
17. Taak / Buttermilk

The person consuming the meal starts his meal by first taking a spoonful of water in his right hand and circling the water around the food from left to right  (पाणी फिरवणे) joining hands together in a namaskar and start with consuming the Gavhale kheer first or in its absence any other sweet.



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TUPACHYA BERICHA TIKHAT CAKE / SAVOURY BERI / MILK SOLIDS CAKE

Quiet a few months back I had posted a recipe on making Tupachya Bericha Cake http://paripoornapaksiddhi.blogspot.in/2013/03/tupachya-bericha-cake.html

If you make ghee / clarified butter http://paripoornapaksiddhi.blogspot.in/2014/01/sajook-toop-ghee-clarified-butter.html at home you will notice that when the ghee is ready, it leaves a brownish residue at the bottom of the pan. They are the caramalized milk solids that seperate out of the butter while preparing ghee, and its called Tupachi Beri .... where Tup / Toop is ghee and Beri is the residue.

When even you are to use these solids to make a cake, make sure you do not allow the residual solids to get too brown and nutty. The resultant cake may get a bitter after taste. Leave it a light brown or blonde.

So lets start with the Savory cake.

TUPACHYA BERICHA TIKHAT CAKE / SAVOURY MILK SOLIDS CAKE

INGREDIENTS

Tupachi beri	½ cup
Rawa / semolina	1 cup
Ginger garlic green chilli paste	½ tbsp
Sour buttermilk + water	1 ½ cup approx more or less
Jeera / cumin seeds	½ tsp
Coriander leaves chopped	3 – 4 tbsp
Eno fruit salt / soda	1 tsp
Salt	T.T.
Sugar	1 tsp

METHOD:

1.       Mix together all the ingredients except eno / soda. Pass it through a blender so that it gets even and smooth consistency. You can also use a whisk to mix all the ingredients properly.

2.       Keep this prepared mix covered for 30 min so that the semolina absorbs the moisture.

3.       The consistency should be like cake batter, neither thick nor thin.

4.       Just before baking add the Eno and again pass it through a blender for it to mix evenly.

5.       Pour in a greased and lined cake tin and bake in the oven for approx 20 min at 180°C. or till a knife inserted in the centre comes out clean.

6.       Or microwave high for 4 min and low for 4 min.

TIP:

7.       This cake gets cooked very fast so keep a watchful eye on it.

8.       Since the beri used in it is a by-product of the ghee making process there is no need of adding butter separately to the batter.

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HOME MADE TOMATO SAUCE

HOME MADE TOMATO SAUCE

INGREDIENTS

Ripe firm red tomatoes	6 nos large
Garlic cloves finely minced	3 nos
Onion finely minced	1 no
Carrot boiled and pureed (optional)	2 – 3 tbsp
Olive oil	1 tsp
Salt	T.T.
Oregano + basil	½ tsp + ½ tsp
Red chilli flakes / chilli pdr	½ tsp
Sugar	1 tbsp

METHOD:

1.       Make cross cuts on each tomato and put them in water.

2.       The water level should reach a little less than half of the tomatoes.

3.       Bring them to a boil till the skin can be peeled off with ease.

4.       Remove them and peel off the skin.

5.       Pass them through a blender to make a puree of it.

6.       Pass this puree through a sieve to remove out all the seeds and get smooth juice.

7.       Heat olive oil and add in the garlic.

8.       When it starts to colour a little add in the onion.

9.       When the onion softens and starts to leave a little oil, pour in the entire strained out juice.

10.   Bring to boil and simmer till the excess moisture has evaporated and it has become thick and saucy.

11.   Add the carrot puree and again boil till it becomes saucy. This puree helps in enhancing the colour of the sauce and also giving it body and volume.

12.   Season with salt. Add in the oregano, chilli flakes / chilli pdr, basil and sugar as per your taste.

13.   Use as required in any Italian or Mexican recipes which ask for the use of tomato sauce.

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HOW TO MAKE POTATO STARCH POWDER AT HOME

HOW TO MAKE POTATO STARCH AT HOME

It is really very easy to make potato starch at home. Use the potato variety which has high starch content (russet). Whenever my grandmother grated potatoes for use she never threw away the water. Always the starch from the water was separated and dried for later use. This was especially during the summer season which is also the season of making a wide range or papads and pickles for the entire year. As a kid I found this very funny as I thought she was being extremely stingy. It was only many many years later that I realized my naivety.

If you are planning to make it, I would suggest you have a definite use for the grated potatoes and first give a trial check on the quantity of starch you obtain because it is in small quantities. You can get ambitious only after the first trial as I am sure even you would not want wastage.

Also henceforth whenever you grate potatoes for any purpose, do not discard the water in which you soak them. It takes a little effort but you have your thickening agent ready for use.

INGREDIENTS

Potatoes (starchy variety)

METHOD:

1.       Peel the potatoes and grate them directly into a bowl of water.

2.       Make sure the water is over the level of the potatoes.

3.       Leave them in the water for around 30 min.

4.       Remove strain and squeeze out the grated potatoes. Add fresh water again into the potatoes and strain and squeeze them. Repeat process once more till the water comes out clear. Use the potatoes where ever required.

5.       Strain the entire water once to remove any unwanted particles floating in it. Allow the starchy water to stand for around 30 min. Do not disturb the water at all. You will notice that the potato starch settles at the bottom of the bowl. Frequent changing of the water (with approx 30 min - 1 hour intervals in between to allow the starch to settle at the bottom of the bowl) and straining it helps in making the starch pure white and devoid of any impurities.

6.       Carefully pour the water till you reach almost to the bottom. Again pour fresh water and allow to stand, drain carefully so that you dont pour away the starch. Repeat till you come to such a stage where you can no more pour the water without disturbing the starch.

7.       Now pour it into a flat based container and allow to air dry. Do not  dry it in the sun or even subject it to any heat. Use a dehydrator if you have one but air drying works just fine.

8.       The white powder at the bottom is the potato starch. Store it in a dry airtight container. Use it as a thickener for soups, in sauces, cutlets, patties etc.

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CORNFLAKES AND POPPED WHEAT CHIWDA

After making the popped wheat yesterday, today I have make a chiwda using that popped wheat paired along with cornflakes and it turned out super mind blowing. So you wanna try it out.

CORNFLAKES AND POPPED WHEAT CHIWDA

INGREDIENTS

Popped wheat crisps  http://paripoornapaksiddhi.blogspot.in/2014/08/home-made-microwave-popped-wheat-wheat.html	1 ½ cup
Cornflakes	3 cups
Shengdane / Peanuts	1 ½ tbsp
Khopra / Dry coconut thinly sliced	2 tbsp
Bedane / Raisins	10 – 15 nos
Kaju / Cashewnuts	7 – 8 nos
Bhajke dale / Roasted chana dal	2 tbsp
Til seeds / sesame seeds	½ tsp
Oil	1 ½ tbsp
Rai / mustard seeds	½ tsp
Heeng / asafoetida	½ tsp
Haldi / turmeric pdr	¼ tsp
Green chillies chopped	2 nos
Curry leaves	8 – 10 nos
Salt	T.T.
Pithi sakhar / Powdered sugar	1 tbsp

 

METHOD:

1.       Heat little oil and fry separately the peanuts till crisp, remove and then fry the sliced coconut till it is light brown. Remove that too and keep aside.
 

2.       Also cut the cashews in half and fry them till light brown. Also fry the dale separately in the same oil and remove when lightly coloured.
 

3.       In the same oil add rai seeds, when they crackle add in the Heeng and haldi. When they sizzle add the curry leaves, green chillies and til seeds. Sauté on low flame till the chillies and curry leaves completely dry out and become crisp. This is necessary to increase the shelf life of the chiwda or the moisture in it will make the chiwda soft within a day or two.
 

4.       Now into the slow simmering mix add in the raisins, popped wheat and cornflakes along with a little salt and powdered sugar.
 

5.       Mix it all well with light hands so that the cornflakes do not break.

6.       Switch off the gas immediately and allow to cool.

7.       Store in an air tight container and serve as a snack mixture with tea.

8.       You can also make this purely using cornflakes.

9.       Sometimes I also like adding kadak boondi to it.

10.   Traditionally makyacha chiwda or raw pressed and dried corn is used in this. It is deep fried in oil before use. But here I have used Kellogs corn flakes since it reduces a lot of prep work and time.

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