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Western Maharashtrian Thalis - Guest post for Sailu's Kitchen

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Sailaja of Sailu's kitchen asked me to write another article about the Western Maharashtrian food that I grew up with. This cuisine is very dear to my heart and my daily cooking is still based on the recipes from this region.


Clockwise from top - Matakichi Amati, Dry Zunaka, Jwarichi Bhakari, Mirachiche Lonache (Chili Pickle), Koshimbir, Dollop of Home Churned Butter
Read more on Sailu's kitchen

Khandeshi Style Buttermilk Kadhi

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(Link to Marathi Recipe)

Buttermilk kadhi is a made all over India and all the regions have their own way of making it. Maharashtrian kadhi has fresh coconut, ginger, garlic and turmeric powder is used in tempering.  Punjabi kadhi has pakodas or fritters and has bit of thick consistency. Gujarati kadhi is sweeter and flavored with cinnamon, cloves. Kadhi from Karnataka is somewhat similar to Maharashtrian style but sometimes made with snake gourd or okra.

 Khandeshi kadhi is very different that all these varieties. Even though Khandesh is part of Maharashtra, the kadhi is made bit differently. Traditionally, ginger, garlic and green chilies are roughly ground together and mixed with ghee. Kadhi is made in earthen pot. And tempering is made with live coal. The ghee-masala ball is carefully put over live call and as ghee starts melting, lichen, mustard seeds and cumin seeds added. Once mustard seeds start spluttering, everything including coal is poured in boiling kadhi.

This kadhi is …

खानदेशी कढी

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(Link to English Recipe)

कढी म्हणजे किती प्रकार होतात ना आपली नेहेमीची आले-लसूण-मिरची वाटून लावलेली कधीतरी खोबरे घातलेली. पंजाबी कढी म्हणजे मस्तपैकी पकोडे तळून घातलेली. गुजराती कढी म्हणजे थोडी गोडसर आणि लसूण वगैरे न घालता दालचिनी, लवंगा घालून केलेली. तामिळनाडूमधे केलेली कढी म्हणजे तूरडाळ-तांदूळ-धने वाटून लावून केलेली. कर्नाटकातली कढी साधारण महाराष्ट्रातल्या सारखीच पण कधी पडवळ  तर कधी भेंडी घालून केलेली!

यात आता अजून एक कढीचा प्रकार म्हणजे खानदेशी कढी. आता खानदेश आहे महाराष्ट्रात पण त्यांची कढी करायची पद्धत आहे थोडीशी वेगळी. लसूण-मिरची-आले एकत्र करून तो गोळा घट्ट तुपात मिसळतात. हा तूप-मसाल्याचा गोळा तयार होता तो, थोडे दगडफूल आणि कढीपत्ता असे सगळे एका वाटीत घेतात. लहान कोळश्याचा तुकडा लाल होईपर्यंत फुलवतात. आणि लाल फुललेल्या कोळश्याच्या निखाऱ्यावर तूप-मसाल्याचे मिश्रण घालून त्याची फोडणी करतात. आणि हे सगळे केले जाते मातीच्या मडक्यात! कोळसा, मडके, दगडफूल या सगळ्याची एकत्र चव जी काय लागते ती एकदम कमाल असते.

ही कढी बरेचदा फुनके किंवा वाफोल्यांबरोबर केली जाते. खानदेशातला हा एक माझा आवडता…