AMU'S RECIPES: Side Dishes

Showing posts with label Side Dishes. Show all posts

Saturday, September 2, 2017

Panchamrut

Many a times, when mention 'Panchamrut' we mistake this dish to the traditional Panchamrut which consists of Milk, Yogurt, Ghee, Honey and Sugar. However, in Maharashtrian cuisine, Panchamrut is also served as a side dish along with the traditional meal and is not made from any of the abovementioned ingredients. Panchamrut is a sweet, sour and spicy dish made with a combination of nuts and spices.

The word 'Panchamrut' is derived from the Sanskrit word 'Pancha' which means five and 'Amrit' which means immortal nectar of Gods. As the name suggests, Panchamrut is a blend of five tastes and is made from five major ingredients. This recipe differs from region to region with some minor alterations.

Panchamrut is not an everyday delicacy and is reserved for special Maharashtrian festive occasions.

Approx. Time: 20 - 25 minutes (excluding pre-preparation)

Yield: Approx. 3 cups

Ingredients:

1/2 cup Dried Coconut slices
1/4 cup chopped Green Chillies
1/2 cup roasted Peanuts (peel removed)
1/4 cup Cashew nuts
1/4 cup Golden Raisins and Black Raisins (Black raisins optional)
1/2 cup Roasted Sesame Seeds powder
1 cup Tamarind pulp / Tamarind Extract (चिंचेचा कोळ)
1 to 2 cups Water
1 tbspn Maharashtrian Black Masala (Goda Masala)
1/2 cup Jaggery
Salt to taste

For Tempering:

2 tbspns Vegetable Oil
1/2 tspn Mustard Seeds
1/4 tspn Asafoetida Powder
1/2 tspn Turmeric Powder
10-12 Curry leaves

Method:

Pre-Preparation:

1. To extract 1 cup of Tamarind Pulp, take half cup of Tamarind pods in a bowl. Add a cup of warm water to it. Soak it for approx. 15-20 minutes or till the tamarind softens. Mash the Tamarind and strain the pulp. Discard the black coloured seeds and the fibrous part. The output you get after straining is the Tamarind pulp.

2. To make Sesame Seeds Powder, dry roast half a cup of Sesame Seeds in a pan till it turns crisp. Once it cools down, blend it in a mixer to make a coarse powder.

3. To roast Peanuts, add peanuts to a pan. Stir it frequently on a medium flame. Roast it till it turns light brown and then allow it to cool. Ensure that the Peanuts does not over roasted.

To make Panchamrut:

Heat oil in a deep pan. Once the oil is heated, add the Mustard seeds and let it splutter. Then add the Asafoetida powder, Turmeric Powder and Curry leaves. Then add the chopped Green Chillies and dried Coconut slices. Cook the Coconut slices for 2-3 minutes. Then add the Tamarind pulp and water. Bring it to a boil.

Add the roasted Peanuts, Cashew nuts, Golden and black raisins, roasted Sesame Seeds powder and simmer. Adjust the consistency by adding water, if required. Simmer it for a while so that the nuts become slightly soft. Finally add the Maharashtrian Black Masala (Goda Masala), Jaggery and salt to taste. Cook it on medium heat to get the desired consistency. It should neither be very thick or nor watery. Switch off the flame and serve at room temperature.

Notes:

1. Panchamrut has a shelf life of 5-6 days. It can be stored in an air-tight container.

Stepwise Pictures:

Sunday, July 2, 2017

Gulamba

Gulamba means raw mango jam / preserve. Gulamba is an authentic traditional Maharashtrian side dish made during summers. Gul means Jaggery and Amba means Mango.

In Maharashtra, during the month of Aashadh, a vrat called - 'Gulambyanche Brahman' (गुळंब्यांचे ब्राह्मण) is observed. During this vrat 11 Brahmins are invited for a meal. Along with other regular food items, 'Gulamba' is served as a special sweet. Vida and Dakshina is also offered to the Brahmins on this day.

Yield: 1 large Bowl

Approx. Time: 15-20 mins (excluding pre-preparation)

Ingredients

1 tspn Ghee
2 Raw Green Mangoes
2 cups Chopped Jaggery
5-6 cloves
3-4 Cardamoms

For Garnishing:

Dollop of Ghee

To Serve with:

Plain Roti

Method

Peel the raw green mangoes and chop it into small 1/4 inch cubes. (Alternatively you may grate it by using thick grater)

Take a Pan and dry roast cloves for 3-4 minutes. (optional). After cooling it, crush it coarsely. Also make a coarse powder of Cardamons.

Heat Ghee in the same pan. Add raw green mango cubes. Saute and cover for 2-3 minutes on low flame. Stir it occasionally to prevent burning of mango cubes.

Add Jaggery. Stir till the Jaggery is melts and is cooked. The Jaggery Syrup should be of not more than two strings consistency. In case it it it is overcooked, the final product will be hard. The Jaggery syrup thickens at room temperature.

Once done, add the Cardamom and Cloves powder. Simmer over low heat for two minutes. Turn off the flame. Keep it uncovered till it comes to room temperature.

Store it in a glass Jar with an airtight lid. It has a shelf life of upto one year.

Serve it with a dollop of ghee.

Notes

1. You may change the quantity of Jaggery depending on sourness of Mangoes. If the raw mango is less sour, then take equal measure of Jaggery to the grated mango. However, if the mango is sour, make it in 1:2 ratio .

Stepwise Pictures:

Monday, October 31, 2016

Kokum Poha (Kadhitle Pohe)

During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.

Serving: 1 Bowl

Approx. Time: 5-8 minutes

Ingredients

1 cup flattened Rice (Poha)

1 cup Coconut Milk (I used thick milk)
2-3 Kokum (Garcinia indica)
2 chopped Green Chillies
½ inch Ginger piece
Salt to taste

For tempering:
½ teaspoon Ghee
½ teaspoon Jeera (Cumin seeds)
A pinch of Asafoetida

8-10 Curry leaves

Pre-preparation

a) Take 2-3 Kokum in a small bowl. Add half cup of water and a pinch of salt to it. Soak the Kokum in water for 15-20 minutes. Extract juice with the help of fingers. Keep it aside.
b) Make a coarse paste of Green chillies and Ginger.

Method

Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.

In a mixing bowl, mix together Coconut Milk, Kokum extract (Kokum juice), Ginger-Green Chilly paste and Salt. Then add the soaked flattened Rice and mix well. While mixing ensure that the mixture does not become mushy.

To make tempering, heat ghee in a small pan. Add the Cumin seeds and saute till it crackles. Lastly, add curry leaves and asafoetida. Turn off the flame. Now pour the tempering on the Poha mixture. Mix well and serve immediately.

Notes

1. The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used.
2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.

Stepwise Pictures