fatmanyash » recipes maharashtrian http://fatmanyash.com my experiments with food , life and having FHUN!!! Fri, 30 Jul 2010 18:44:58 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Copyright © 2010 fatmanyash fatmanyash@gmail.com fatmanyash@gmail.com posts 1440 http://fatmanyash.com/wp-content/plugins/podpress/images/powered_by_podpress.jpg fatmanyash » recipes maharashtrian http://fatmanyash.com 144 144 my experiments with food , life and having FHUN!!! fatmanyash@gmail.com no no Vangi bhat with dry prawns /ashwini chitnis family style. http://fatmanyash.com/2009/01/11/vangi-bhat-with-dry-prawns-ashwini-chitnis-family-style/ http://fatmanyash.com/2009/01/11/vangi-bhat-with-dry-prawns-ashwini-chitnis-family-style/#comments Sun, 11 Jan 2009 16:33:51 +0000 yash http://fatmanyash.com/2009/01/11/vangi-bhat-with-dry-prawns-ashwini-chitnis-family-style/ Ingredients:
Dry Prawns             200 gms
Turmeric                   1/2 tspn
Red Chilli Powder      1 tspn or as per taste
Lime Juice                1 tspn
Salt to taste
Garam Masala           2 tspn or as required (for spicy taste)
Onion Chopped          2
Coconut Paste          (Dry coconut 1/4 bowl. Heat little oil and roast dry coconut. Then add 4 green chillies, ginger garlic paste 2 tspn

  and grind to a smooth paste).
Rice                         300 gms (Basmati)
Potato                     3-4
Oil                          as required
Brinjal                     Small 8 or big 4 (cut into quarters or as required). Keep brinjal in salt water
Sprouted Methi Dana   2-3 tspn (Soak for 6 hrs and tie in Muslin cloth for sprouts)
Coriander for decoration.

Method:
Clean and soak dry prawns. Apply turmeric and lime juice for marination (1/2 hr)
Prepare dry coconut paste and add garam masala powder. Mix well
Soak rice for 1/2 hr and wash and drain well at least for 2-3 hours
Heat oil, saute chopped onions well till it gets crispy.
Add ground paste and saute well.
Add turmeric for color.
Add red chilli powder and salt.
Saute till oil starts separating.
Once done, add marinated dry prawns, brinjal, potatoes and methi dane. Saute well.
Add drained rice. Saute well. Then add boiled water (Proportion Rice:Water – 1cup: 1 1/2cup)
Bring it to a boil and then simmer on slow fire or pressure cook. (For pressure cook – very little water should be left on simmering rice)
Check for salt and other spices in between and adjust accordingly.
Once pulao is ready, decorate with coriander.

]]> http://fatmanyash.com/2009/01/11/vangi-bhat-with-dry-prawns-ashwini-chitnis-family-style/feed/ 0 kharvas http://fatmanyash.com/2007/03/25/kharvas/ http://fatmanyash.com/2007/03/25/kharvas/#comments Mon, 26 Mar 2007 06:42:35 +0000 yash http://fatmanyash.com/2007/03/25/kharvas/ 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.

]]> http://fatmanyash.com/2007/03/25/kharvas/feed/ 0 lasun chatni http://fatmanyash.com/2007/03/25/lasun-chatni/ http://fatmanyash.com/2007/03/25/lasun-chatni/#comments Mon, 26 Mar 2007 06:39:51 +0000 yash http://fatmanyash.com/2007/03/25/lasun-chatni/ 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.

]]> http://fatmanyash.com/2007/03/25/lasun-chatni/feed/ 0 noel dias pav/or long fermented bread from bombay as perfected by the king of cool pastry chef http://fatmanyash.com/2007/02/25/noel-dias-pavor-long-fermented-bread-from-bombay-as-perfected-by-the-king-of-cool-pastry-chef/ http://fatmanyash.com/2007/02/25/noel-dias-pavor-long-fermented-bread-from-bombay-as-perfected-by-the-king-of-cool-pastry-chef/#comments Sun, 25 Feb 2007 19:04:41 +0000 yash http://fatmanyash.com/2007/02/25/noel-dias-pavor-long-fermented-bread-from-bombay-as-perfected-by-the-king-of-cool-pastry-chef/
  • flour-1kgs
  • yeast-20gms
  • sugar-20 gms
  • water-450 ml
  • salt-25 gms
  • 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.

    ]]>     http://fatmanyash.com/2007/02/25/noel-dias-pavor-long-fermented-bread-from-bombay-as-perfected-by-the-king-of-cool-pastry-chef/feed/ 0     Batatawada-or lentil crusted lightly battered potato cakes,with a hint of curry leaves. http://fatmanyash.com/2007/02/25/batatawada-or-lentil-crusted-lightly-battered-potato-cakeswith-a-hint-of-curry-leaves/ http://fatmanyash.com/2007/02/25/batatawada-or-lentil-crusted-lightly-battered-potato-cakeswith-a-hint-of-curry-leaves/#comments Sun, 25 Feb 2007 18:57:02 +0000 yash http://fatmanyash.com/2007/02/25/batatawada-or-lentil-crusted-lightly-battered-potato-cakeswith-a-hint-of-curry-leaves/
  • cooked potatoes mashed up-1kgs
  • oil-20ml+for deep frying
  • mustard seeds black-1tsp
  • cumin seeds-1/4 tsp
  • curry leaves-1 sprig
  • green chillies chopped -2 nos
  • onions finely chopped-200 gms
  • turmeric- pinch
  • red chilli powder-pinch
  • ginger chopped-10 gms
  • garlic -5gms
  • sugar- 1tsp
  • asafoetida-pinch
  • 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.
    ]]>     http://fatmanyash.com/2007/02/25/batatawada-or-lentil-crusted-lightly-battered-potato-cakeswith-a-hint-of-curry-leaves/feed/ 0     how green was my chutney!@#$.. http://fatmanyash.com/2007/02/20/how-green-was-my-chutney/ http://fatmanyash.com/2007/02/20/how-green-was-my-chutney/#comments Tue, 20 Feb 2007 17:15:16 +0000 yash http://fatmanyash.com/2007/02/20/how-green-was-my-chutney/
  • coriander- 1 large bunch
  • mint- few sprigs
  • cumin-1/4tsp
  • green chilli/cayenne pepper-4-6 nos depending on how hot they are.
  • fresh coconut-1/2 nos
  • spring onions-2-3 whole, but please wash and clean
  • jaggery/brown sugar//something sweet get the point-20 gms
  • lime/ green mango.-2 nos
  • salt
  • ginger- small piece
  • garlic-4-5 cloves its even better to get sprouted garlic.

    • wash everything well, and grind to smooth paste.

    swesome with all kinda stuff.

    ]]>     http://fatmanyash.com/2007/02/20/how-green-was-my-chutney/feed/ 0