Bhurka... A variety of chutney

You must be surprised with the name…..right? I think even very few Maharashtrian would know this recipe. It is my Mai Aaji special recipe from Marathwada. It's a very simple, tasty and crunchy type of chutney. You can have it with chapati, paratha, bhakri, Gakar or bread. You can store it for 8-10 days.

Ingredients


Thick Poha- 2-3 tablespoons

Urad Papad - 1

Danyach Kut (Roasted peanut powder) - 2 tablespoons

Garlic cloves -3-4

Red chilli powder - 2 teaspoons

Mustard seeds - 1/4 teaspoon

Oil - 4 tablespoons

Salt as per taste.


Procedure
Chop garlic cloves. Fry or roast papad and crush it finely. Heat oil in Kadai. Add mustard seeds. When it starts spluttering, add chopped garlic . When it turns to light brown add Poha very slowly. Because of oil Poha will get nicely fried. Then off the flame. Now add crushed papad, red chilli powder, salt & Danyacha Kut (Roasted peanut powder) and mix wel. Within 2 minutes crunchy Bhurka is ready. It awesome tastes with Gakar.



This goes to Kurinji's "HRH – Rice Flakes" event

Some more Recipes of Poha for the event.

Kande Pohe

Patal pohyacha chivda (Thin Poha Chivda)

Dadpe Pohe

Gojjavalakki

This goes to As PJ's event, 'Flavours Of Maharashtra' and Naina

Panchamrut/ Kayras

Panchamrut or Kayras is a typical variety of side dish in Maharashtrian and North karnataka family. On any festival day it was a compulsory with chutney in early days. It tastes awesome because of it's khatta mitha taste. I even like to eat kayras with dosa.

Ingredients

Tamarind - 1 cup
Jaggery - 1 cup
Peanut - 1/4 cup
Danyacha Kut (roasted peanut powder) - 1/4 cup
sliced dry coconut - 1/4 cup
Sesame seeds - 1/4 cup
Goda Masala/ Masala pudi - 2 tablespoon
Salt to taste.

For tempering
Oil - 2 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaves - 7-8
Chopped Green chilies - 5-6
Asafetida - 1/4 teaspoon


ProcedureSoak tamarind in water for 1 hour. Squeeze and take out the pulp. Roast sesame, thin coconut slices and peanuts one by one without oil till they slightly turn to brown. Heat a kadai and make tempering with given ingredients. Now add sesame seeds and peanuts saute it. Then add tamarind pulp, jaggery, goda masala/ masala pudi, salt and mix well. If require you can add little water into it. Boil for 5-6 minutes. Now add peanut powder and sliced coconut. And again boil for 1 minute. It's consistency should not be very thick or very watery. Cool it and serve either with roti or with any variety of Dosa. You can store it in a fridge for 10 days. Just try it… it is too good.


This goes to Jagruti's CMT-Chutney Event

Ratalyacha kees (Grated sweet Potato Stir fry)

Once again it's a Ashadhi Ekdashi, that is Maha Ekadashi. It is celebrated all over Maharashtra. Details of this Ekadashi was written in my last year's post, Sabudana Khichadi for MahaEkadashi.

Ratale, is the marathi name for Sweet potato. It is Mostly used for fast. On Ekadashi you have to fast for complete day. So we Maharashtrian makes variety of fasting food this day. This dish is one of them. It is very easy and quick to make.

 
 
Ingredients

Ratale (Sweet Potato) - 250 gms.

Danyacha Kut (Roasted Peanut powder) - 2 tablespoon

Chopped Green Chilies - 2-3

Ghee - 1 tablespoon

Jeera (Cumin seeds) - 1 teaspoon

Lemon - 1/2

Salt as per taste.



Procedure

Wash neatly sweet potatoes because it is having lots of mud on it. Wipe and peel the skin. Now take water in a big bowl. Grate the sweet potatoes and immediately put into water otherwise it will become black. Take a kadai and heat ghee into it. (You can use Oil instead of ghee). Add jeera then chopped green chilies. Then squeeze out water from sweet potato add potatoes in kadai. Mix wel and cover it with lid. Let it cook for 4-5 minutes. When it is cooked add salt and peanut powder. Mix wel. Remove from the flame and add lemon juice. Mix it . Serve this Kees with curd.

Back with a Bhadang- Puffed rice chivda

I used to go to Sangli frequently when my Uncle used to stay there. Like other famous things in Sangli, I used to freak out on the famous 'Bhadang'. It is a puffed rice (churmere/Murmura) Chivda. But it contains variety of spices in it. It's Murmura also little bigger than our normal one. My Kaku (Aunty) makes perfect bhadang. I took this recipe from her precious recipe book and tried it. It was not that perfect as her but was very tasty.

Ingredients


Puffed rice (churmere/Murmura) - 250 Gms.

Metkut - 2 teaspoons

Red chilli powder - 1 tablespoon

Turmeric powder - 1 teaspoon

Goda Masala - 2 teaspoon

Cumin-coriander powder - 1 teaspoon

Cinnamon powder - 1/4 teaspoon

Clove powder - 1/4 teaspoon

Powdered sugar - 1 teaspoon

Aamchur (dry mango powder) - 1/2 teaspoon

Garlic cloves - 5-6

Peanuts - 1/2 cup

Cashew nuts - 1/4 cup

Dry coconut slices - 1/4 cup

Curry leaves - 8-10

Oil - 1/4 cup

Salt to taste.



Procedure

Take a big kadai and heat oil in it. Add curry leaves and turmeric powder. Then add peanuts, then coconut slices and then cashew nuts. Then add chopped garlic. Fry it till it turn slightly brown. Let the oil get little cool. Now on the other side mix all remaining items. Then mix the tempering and mixture neatly. Let it cool down. You have to store this Bhadang in airtight container like any other chivda. Have tasty Bhadang with nicely chopped onion and fresh coriander.

Upwas Sizzlers

Today is Kartiki Ekadashi. A big Ekadashi after Aashadhi Ekadashi. Kartiki Ekadashi falls on the eleventh day during the waxing and waning phases of the moon in a traditional Hindu calendar. Kartik Ekadasi is the Ekadashi that falls during the waxing phase of moon in Kartik Month (October - November), one of the holiest months is a Hindu calendar. It is also known as Utthana Ekadasi and Prabodini Ekadashi. As usual there are two Ekadasis in Kartik month but the one during the waxing phase of moon or that comes after Diwali is considered highly auspicious. Kartik is the eighth month in the traditional Hindi calendar and Maharashtrian calendar and several other regional calendars. Some of the auspicious events during Kartik Ekadasi include:The Chatur Mas period comes to an end during Kartik Ekadasi. Tulsi Vivah is observed by some communities on the day. Pandharpur Palki Kartik Ekadasi Yatra is observed on the day in Maharashtra. Vrindavan Mathura Parikrama is observed on the day by Vishnu devotees.

As per the unsaid rule i.e. "Ekadashi duppat khashi" I prepare some different thing today for my fast. Some 2-3 months back, in a Marathi cookery show 'Mejwani' , my favorite chef Parag kanhere showed this recipe of Upwas sizzlers. Sizzler prepared with fasting food. I prepared it today and it was just yumm. Thanks Parag, no one can imagine sizzlers on fasting day:)

Ingredients

For Samo rice

Bhagar/ Varayche Tandul/Samo Rice - 1 cup

Danyacha Kut - 1 teaspoon

Chopped green chilies - 2

Cumin seeds - 1/2 teaspoon

Pure ghee - 1 teaspoon

Water - 3 cups

Lemon juice - 1 tablespoon

Salt and sugar to taste

For cutlet

Boiled and mashed Sweet potatoes - 2 cups

Singade ka aata - 3 tablespoon

Green chilies - 3

Ginger - 1 inch

Cumin - 1/2 teaspoon

Ghee for shallow fry

Salt to taste

For Sizzler

Danyachi Aamti - 1 cup

Banana chips - 1 cup

French fries- 1 cup

Chopped coriander - 1/2 cup

Pure Ghee - 1 tablespoon

Procedure

For Samo rice

Take a pan, roast the Samo till they turn slightly pinkish in colour. Keep aside. Heat a kadai, heat ghee. Then add cumin seeds and once they start sizzling, add the chopped green chillies. Then add the roasted Samo to it. Mix well and then add the water. Then add sugar and Salt to this mixture and cover and cook till the the Samo is thoroughly cooked. Add lemon juice and some Danyacha Kut. Mix wel.

For cutlet

Make a paste of green chilies, cumin and ginger. Take it in a bowl. Add mashed sweet potatoes, singde ka aata and salt and mix well. Roll into small balls & flatten it. Shallow fry in ghee till it becomes slightly brown. Put it on kitchen towel and keep aside

To assemble sizzler

Heat sizzler tray (if you don't have this then take flat tawa.). Spread all the banana chips on the tray. Now place a teaspoon ghee in centre. Now keep two cutlets in centre. On it's left side put varayche tandul. And on right side arrange french fries. Now Pour hot Danyachi Aamti all over the hot tray. Transfer tray to its wooden container. Make tray very hot before serving. Add a spoon of ghee just before serving to bring the sizzle, smoke and aroma.

Sabudana Thalipith

As promise in my post of Danyachi Amti, I am posting one more recipe for fast. After sabudana khichadi, sabudana vada is very famous among everybody. But it's very oily, I prefer to make sabudana thalipith instead of vadas. This thalipith tastes good with coconut chutney or sweet mango or lime pickle.























Ingredients

Sabudana - 1 cup
Boiled and mashed potatoes - 1 cup
Danyacha Kut (Roasted peanut powder) - 1/2 cup
Jeera (Cumin seeds) - 1/2 teaspoon
Red chili powder - 1, 1/2 teaspoons or chopped green chilies - 3-4
Chopped coriander leaves - 2-3 tablespoons
Sugar - 1/2 teaspoon
Lemon juice - 1 tablespoon
Pure ghee - 3-4 tablespoons
Salt to taste


Procedure

Wash Sabudana 2 to 3 times. Soak the sabudana in water . Water level should be just above the sabudana level. Soak sabudana for 3-4 hours. Now add all the ingredients except ghee in sabudana. Mix all and form a dough of this mixture. Make equal balls of this dough. Spread 1 table spoon ghee on the surface of flat frying pan. Keep one of the dough ball in the centre of the pan. Using your palm and fingers flatten the dough into a round even roti. Make 2-3 holes with the your finger. Add 1-2 drops of ghee in each of these holes. Cover the lid and cook for 2 min. Turn the side and roast other side. Serve with coconut chutney, curd or sweet pickle.

Danyachi Aamti

Though Shravan maas is dedicated to Lord Vishnu, on Shravan somvar (Mondays in Sawan mahina) Lord Shiva is worshipped. Sawan month is auspicious and the Somvar in the Shravan maas are dedicated to Lord Shiva because during this month Shiva drank Haala hal and became Neelkant. At the time of Samudra manthan (churning of milk ocean), haala hal came out of the ocean and shook the universe. To protect the universe, Lord Shiva drank the poison and kept it at her throat. Since then Lord Shiva’s throat appeared blue. Usually, Somvar is the favorite day for Lord Shiva and Shravan Somvar is considered as highly auspicious because of the holiness of the Shravan month. Sawan Somvar Vrat is observed by married women for happy marital bliss and her family’s wellness. Unmarried women perform Shrawan maas somvar vrat to get good life partner. Men also worship Shrawan Somvar vrat for their academic, professional success. In some regions, devotees also worship Goddess Parvati Devi, Lord Ganesh and Lord Karthik along with Shiva during Shrawan Somvar vrat.
From last 15 years I am doing fast on Shravan Somvar. So I thought I will post fasting recipe on Khaugiri on every Monday of shravan mas.

Ingredients:
Roasted Peanut Powder - 1 cup
Green chilies - 3-4
Kokum -2-3
Water - 2 cups
Salt and sugar as per taste

For Tempering
Pure ghee - 1 tablespoon
Cumin seeds - 1/2 teaspoon


Procedure
In a mixer add the roasted peanut powder , green chillies, 1 cup water, salt and sugar. Blend to a smooth paste. Heat ghee in a kadai and add jeera. When the jeera crackles add the blended mixture . Then add kokums and remaing water and mix wel. Allow to boil on a very slow flame. Bring to a boil. Keep stiring in between so that no lumps should form. Garnish with coriander leaves and serve hot. This Amti tastes good with Sabudana Khichadi or Bhagar (variche tandul).

This is my entry for Pavani's JFI - August ’09: Peanuts and to Indira's Mahanandi

Danyacha Kut - Roasted peanut powder

Peanut is main ingredient in Maharashtrian food. The most common way to use peanut is in coarse powder which is called 'Danyacha kut' in Marathi. It is used in Koshimbirs, stuffed curry and mainly for fasting food like sabudana khichadi, danyachi amti. My Aai uses it for each and every vegetable she makes daily. Now a days making this powder is very easy but when ladies was not having food processors, mixers, it was very tedious job. I am sure most of you must be surprised, why she is putting such a basic thing. But most of viewer doesn't know about it. If you see posts of Khaugiri, most of recipes having danyacha kut in ingredients.

Procedure

You can take peanuts and roast them in kadai on low flame. Roast it stirring continuously till it becomes slightly brown. If you have microwave at home you can place peanuts in microwave safe plate and keep on high for 4 minutes. Now let it get cool. When cooled, the peanuts were rubbed between palms to remove the skin, and then the skin could be separated from the peanuts and discarded. If you have food processor, you can once put it in with butter blade. All the skin will get separated from peanuts. Discard it. Now put white peanuts in a mixer and grind to a coarse powder as shown in picture. Danyacha Kut is ready to use.

This is my entry for Pavani's JFI - August ’09: Peanuts and to Indira's Mahanandi

Shengdana (peanut) Chutney

Dry chutneys plays very important part in Maharashtrian's food. There are varieties of dry chutney like sesame, coconut, dalya……….. But among all of them 'Shengdana (peanut) Chutney' is a queen chutney. It is always been a big part of my life. It can be eaten with roti, paratha, bhakri or bread. My cousin brother, Rohit loves this chutney with curd. His favorite breakfast and lunch in childhood was Da_Cha_Po (Dahi, chutney ani Poli). Really shengdana chutney with curd tastes awesome.

Ingredients
Roasted Peanuts - 1 cup
Red chili powder - 3 teaspoon
Cumin seeds - 1 teaspoon
Garlic cloves - 2-3 (optional)
Sugar - 1/4 teaspoon (optional)
Salt to taste


Procedure
Take roasted peanuts (I always keep the skin of peanuts as it is ), Red chili powder, Cumin seeds, Garlic cloves , Sugar, Salt in a mixer. Blend it to a coarse powder. Do not make a thin powder. Store in a airtight box. You can store it for a month also. Tikhat Mithachi Puri and shegdana chutney is a best combination to carry while travelling.