Dear Shail, Here is the recipe for fried modaks: Ingredients:Wheat/Refined flour:1 cup Ghee: 1tsp Salt: a pinch Grated Jaggery:1 cup Grated/powdered:1 cup Saunf: 1 tbsp Dry fruits: 1/2 cup(mixed and mad to small pieces or powdered coarsely) Procedure: Knead a hard dough using the flour, ghee, salt and water and keep aside Mix the remaining ingredients in a bowl and using hands press hard and make stuffing balls Take small dough ball and roll into small poori and place the stuffing jaggery mixture balls Close the edges and twist at the top to give a lasun shape and make slight markings on the sides to give the shape Remove extra dough on the top Make remaining modaks Heat oil in a kadai for deep frying Fry the modaks Let them cool and store in air tight container Fried Modaks are ready to be served. Can be stored upto 1 week
Dear Sisters, Can someone share the recipe of Kosambari (Cucumber/Curd), I have actually had the same at one my friends house long time.. I hope I have got the name of the dish right. Thanks in advance. Sairam
Saisakthi, yes, its called 'koshimbir'. And its very simple really. ts basically a raita... Finely chopped/grated cucumber + chopped tomatoes + grated carrot (optional) + chopped onion (optional) + red chilli powder + salt + peanut powder (1-2 tbsp) + just a little sugar. Mix this well and add curd/mil/water combo to adjust the sourness of the curd. Thick pouring consistency. You can also add the (oil + mustard seeds + asafoetida + curry leaves) tempering on the top, if you want. Gives it a little south-Indian touch.
Usually, in many places it is said, when you add curd, it becomes raita. If you add peanut powder, give a tempering of green chili, curry leaves, asfotedia and jeera, it becomes koshimbir. You can add tempering in both ways adding curd and not adding curd too. You can do koshimbir of cucumber+ tomato, carrots, beetroot, tomato+ onions .. You can do raita of radish, carrots, beetroot and above all mixed too.
another raita, i tried: grated raddish+curd into tempering of mustard jeera curry leaf and chilli. add salt. this is raddish raita. it tastes good with indian raddish. with the raddish we get in usa, it is too strong and wont taste the same as we tasted in india.
Yes, Radish raita is good with Indian radish. But, I still keep doing with the radish that we get in US because I like radish raita.
Hey i have a recipe of one Marathi Dish i.e Misal Pav. I eat that in Maharashtra and i liked it very much. That is a very popular and favorite dish in Maharashtra. Maharasthrian Misal Pav Recipe: Ingredients: 2 Big Onions sliced 2 Cloves of Garlic Whole Garam Masala 6 Cloves 6 Black Peppercorns 1 inch Cinnamon stick 1 Tomato chopped 4 tsp Grated Coconut 1 tsp Red Chilli powder 2 dried red chillies soaked in oil overnight For Garnishing Farsan / Hot mix Onion finely chopped Tomato finely chopped Corriandar leaves Matkichi bhaji ( refer my video) Aloo sabji ( refer my video) Poha Method Curry 1) First Grind whole garam masala, soaked red chillies and garlic together in a blender. 2) Roast the coconut untill it gets light golden color. 3) Heat 2 tsp oil in a pan add crushed garlic and masala paste. Saute till nice aroma from the spices come out. After that add sliced onion and fry till it gets brown color. 4) Now mix fried onion, tomato, roasted coconut, red chilli powder in a blender. Grind till it becomes smooth paste. 5) Heat 6 tsp oil in a pan. Add masala paste and fry till oil starts loosing out from the spices. Cover it with lid and cook for 7 mts. 6) After 7 mts add degi mirch and cook for another 3 to 4 mts. 7) Add water and salt and bring it to boil. Curry is ready now. Garnishing 1) First spread the layer of matkichi bhaji, then aloo sabji followed by poha. Pour some curry over it. 2) Spread farsan over the mixture. Then onion, tomato and corriandar leaves. 3) Finally pour curry. Misal is ready now. Serve this with bread and extra curry.
Hi vandhana, can you pls share the recipe for amti? I hope I got the spelling right. I'm not a maharashtrian but I have had this once at a friend's place and it was so simple and tasty.
