fatmanyash

hi guys here is a traditional maharashtrian recipe from my mum its for soimething called “kharvas”,the ghati version of creme caramel, and cheesecake all rolled in one.

milk-1lts(this is special milk which is obtained within 12 hrs after a cow/ buffalo give birth and in marathi is called cheek, english is called colostrum or beestings.u take 1part of this thick sap like milk and mix with 2 parts of regular milk)
jaggery -200gm grated.
nutmeg- pinch
cardamom powder- pinch
mix all till well blended, taste for sweetness then pour in greased tin and steam on low heat till set.the high protein content means it sets wihtout any eggs.
chill and serve.in dadar u get it sometimes at aswad, near sena bhavan.

bloody delicious .also extremely healthy, since it contains high ammts of casein,and immunogens.

dessicated coconut- even better if you take fresh coconut and sun dry it.250 gms
garlic cloves- semi dried again in sun is best-200gms
dry red chillies- abt4-5
jeera-1/4 tsp
salt-to taste
sugar-pinch.

whizz all in mixie,and enjy w/ vadapav or bread.

gram flour- 200 gms

wheat flour- 200 gms

fresh methi chopped- 100 gms

green chillies- 2nos

chilli powder- pinch

sesame seeds-25 gms

turmeric- pinch

jeera powder- 2 gms

salt- 5 gms

oil- 25gms

water to form dough.

knead all form a dough.roll out to 6 inch thin rounds…cook on a griddle top…with a little oil..eat w/ mint chutney, or pickle

cut raw mangoes roughly.marinate with some malt vinegar , salt and turmeric and keep in the sun in a tub, covered with some clingfilm.
then heat mustard oil, add some mustard seeds, methi and hing ..
grind it all up add jaggery , some chilli powder and add to the mango mix .keep similarly in sun for abt a month or so. then refrigerate and use as reqd.

minced meat-1kgs beef or lamb- minced very fine ..

fried cashew paste-100gms

besan flour- 100 gms roasted w/ 50 gms of ghee

chilli powder-5gms

garam masala-pinch

chopped onions-100 gms

mint- 2sprigs chopped

coriander- 2 sprigs chopped

ginger and garlic paste-10gms

rose water- few drops

knead all very well..form in small patties, and pan fry on griddle..serve hot w/ mint chutney

1. black urad dal-1kg
2. tomato fresh- 200 gms
3. kasoori methi- 5 gms
4. butter- 250 gms-(u can increase this to 500 gms or even a kilo , for the sake of your already overburdened arteries/hearts i have reduced it)
5. cream- 250 gms(same goes for this too)
6. ginger-25 gms, julienne
7. garlic-20 gms sliced
8. red chilli powder-1tsp
9. cumin whole-1/4 tsp
10. green chillies-2-3 nos
11. corainder- yeah why not..

well soak the dal the night before.the next day boil boil, boil (very heavy botomed pot)skimming off the scum which forms on top.normal this.till the dal starts to get very mushy, until then do not stir, just skim

then heat a litlle butter, add everything else(except the cream), saute a little and add to the dal.

then add the remaining butter and cream and continue to cook the dal till it gets nice and thick and ceamy.

when done u can add more or less green chilli, and ginger, and like i said before more butter or cream.

variations – folks add chana dal, and rajma to it also. even the process stays the same.

and the twist which i spoke abt.yeah when dal is cooked take a pice of live coal in a bowl, add some whole spices(i use some cloves and a cinnamon stick) to it and a little blob of butter, put the bowl on top of the dal and cover w/ a tight fittling lid.repeat abt 4 times to get a nice smoky aroma.

some folks after all this is done will make another tadka w/ onions and tomatoes and fry the dal..u could do it..also..yeah and if u make w/ tomato paste , will get better colour.

1. flour-1kgs
2. yeast-20gms
3. sugar-20 gms
4. water-450 ml
5. salt-25 gms
6. oil-20 ml+some for brushing after baking.

method

mix items 1-6 and form smooth dough.clingwrap and allow to rise.then knock back and scale into 20 gm balls.elongate slightly and keep to proof again on greased tray. this time keep them quite close to each other so that they should start to stick.proof again till risen.

bake at 450 F for abt 10-12 mins

when finished with the baking ,brush with oil as soon as it comes outta the oven,use as required, with pav bhajee, or lentil crusted potato cakes, and green chutney.

1. cooked potatoes mashed up-1kgs
2. oil-20ml+for deep frying
3. mustard seeds black-1tsp
4. cumin seeds-1/4 tsp
5. curry leaves-1 sprig
6. green chillies chopped -2 nos
7. onions finely chopped-200 gms
8. turmeric- pinch
9. red chilli powder-pinch
10. ginger chopped-10 gms
11. garlic -5gms
12. sugar- 1tsp
13. asafoetida-pinch
14. corainder chopped- 3springs stem and all.

• methode batatwodoise
• heat oil, add mustard seeds, when they start to,crackle, add everything else, and saute lightly.
• make small balls or patties with this mixture.

methode battery water.

1. chickpeas flour /besan-500gms
2. water for batter-
3. baking powder-1/4 tsp
4. turmeric- pinch

• mix all whisk well, and form fairly thickish batter.
• dip the potato balls in the batter, and deep fry.
• serve with how green was my chutney and “noel dias”es pavs.

INGREDIENTS:

1. ½ kg mutton
2. 3 onions sliced
3. 1 tomato chopped
4. 1 tablespoon pepper powder
5. 5 green chillies
6. 1 teaspoon ground garlic
7. 1 teaspoon ground ginger
   
8. ½ teaspoon chilli powder ( opitonal )
9. 1 teaspoon turmeric powder
10. 1 ½ teaspoon salt
11. ½ teaspoon coriander powder
12. 2 tablespoon cooking oil
13. 250 ml water
14. 1 tablespoon juice of lemon
15. 2 tablespoon chopped coriander Leaves

METHOD:

Wash, clean and mix the mutton with salt and turmeric.
Cook the mutton and keep aside.
Add one after the other, stirring all the time: ginger-garlic
paste, sliced onion, green chillies and tomatoes.
Fry masala till golden brown.
Add rest of the ingredients and fry for 1-2 minutes
(except the lemon juice)
Add the mutton; stir fry for another 2 minutes.
Uncover and dry the masala till the oil leaves.
Add lime juice and garnish with coriander leave

INGREDIENTS:
½kg Pork ( preferably with bones) cut into medium size pieces, has to be fatty pork,no lean mean things allowed.
½ Teaspoon Kachampuli or 1 ½ tablespoon thick tamarind pulp
1-2 teaspoon salt
1 teaspoon red chilli powder.

Masala 1: Roast the following ingredients on a medium flame to a very dark colour and grind together. 1 teaspoon jeera ¼ teaspoon fenugreek 2 tablespoon black pepper 1 tablespoon coriander

Masala 2: To grind the following ingredients: 2 onions sliced 1 teaspoon ground ginger 1 teaspoon ground garlic 6-8 Green chillies 1 Small bunch coriander leaves (keep a little for garnishing)

METHOD:

Put the pork in a pressure cooker, mixing both the masalas.
Keep aside for ½ hour.
Add the turmeric, salt and chilli powder.
Add half cup water, cover and pressure cook till done.
Uncover lid, add the Kachampuli and cook for 2-3 minutes, till the
gravy becomes thick.
Garnish with coriander leaves.