Aalach Chutney

Ginger is not only known to improve digestion but also:

• a solution for congestion and cold
• pain reliever because of anti-inflammatory properties
• controls high blood preassure
• removes bad breath
• a cure for acne 

and many more and more and more.................

Soooooo lets get some of its goodness in the form of some tasty chutney!!!!!!

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.



AALACH CHUTNEY

Ingredients:

• Urad Daal(split black gram)-1/8 cup
• Red chilli- 4 long
• Asafoetida-1/4 tsp
• Tamrind(raw)-1/2 tbsp
• Aala(ginger)whole-3.5 inches approx
• Oil
• Salt to taste

Method:

1. Heat oil in a pan and add the red chillis, asafoetida, tamrind(raw) and urad daal and saute till the urad daal turns golden brown. Keep aside.
2. Chop the ginger in small pieces and saute in the same pan till the ginger becomes tender. Add salt. Keep aside and let it cool.
3. Now combine the masalas and the sauteed ginger in a mixer and grind it coarsely.
4. The chutney should be in a slightly tight consistency and not very loose.

• This chutney can be mixed with rice along with ghee(optional)
• Can be used as an accompaniment with curd rice or rasam or ponnich sambhar.

AALACH CHUTNEY IS READY!!!!!

Pumpkin Kadi

Here's another recipe that falls into the "Sanaach Sampaak" category.

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.

PUMPKIN KADI

Ingredients:

• Curd(dahi)- 1/2 L (sour)
• Coconut-1/4 cup freshly grated
• Green chillis- 5 long slit
• Channa dal-3 tsp
• Cumin seeds- 1/2 tsp
• Turmeric powder
• Pumpkin- 1/2+ 1/4 cup; cut into julienne shapes(long)
• Mustard seeds- 1/4+ 1/8 tsp
• Curry leaves- 1 stem
• Red chilli-1 long
• Asafoetida- 1/8 tsp
• Oil
• Salt as per taste

Method:

1. Soak channa dal in water for a half an hour.
2. Pressure cook the pumpkin and keep aside.
3. Whisk the sour curd and keep aside.
4. Grind the soaked channa dal, grated coconut, green chillis and cumin seeds in a fine and smooth paste.
5. Add salt & turmeric powder to the whisked curd & add the pumpkin and ground paste. Add water as required and mix evenly.
6. Cook on low flame till it rises to the brim of the vessel and then switch off the flame.
7. In a pan heat oil, and add the mustard seeds, red chilli and curry leaves and add this mixture to the kadi, when mustard seeds start spluttering, as seasoning.

Pumpkin Kadi is readyyy !!!!!

Maatoda Bhajji

Maatoda is considered a delicacy among our Tanjore Maharashtians.

Though time consuming it is an easy recipe which is relished even more easily.

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.

MAATODA BHAJJI

Ingredients:

1. Tur dal-1 cup
2. Red chilli-10 long
3. Asafoetida-1/8 tsp
4. Green chilli-4
5. Mustard-1/2 tsp
6. Curry Leaves-1 stem
7. Banana flower-1 flower(optional) OR Cluster beans-1/2 cup chopped(optional)
8. Oil for frying
9. Salt as per taste

Method:

• Soak the tur dal with red chillis for 3 hours or more drain and keep ready.
• In a blender add the drained tur dal, red chillis, salt, asafoetida and green chillis and ground them coarsely and keep aside.(neither powder nor paste)
• Cut the banana flower in very thin shapes and add them to salt water to avoid rancidification. (only if using banana flower)
• Heat oil in a pan, add mustard seeds and let them splutter.
• Use a spoon or hand mix the coarsely ground mixture with curry leaves and banana flower OR chopped cluster beans.
• Now add the mixture to the seasoning (spluttered mustards & oil) and mix till the oil gets slightly separates. Let it cook on low flame on closed lid.
• Cook till the mixture becomes soft.
• Optionally you can roast it by frying it further.

• Be careful to take out the pistil ("chorta") and calyx(scale like outermost petal)
• Use either banana flower OR cluster beans at one time.
• You can cook the Maatoda without the banana flower or cluster beans too.
• The Maatoda is a heavy dish and must be combined with a light gravy.
• It can also be had as "bhajji bath".

Delicious MAATODA is now ready!!!!

Ambat Bhaji(Molai Kheere)

Do you all remember the cartoon "POPEYE"? Do you recall how our mothers use to blackmail us all into having our greens so that we can get "IRON" strength just like "POPEYE"?

Well, take a look at this version(Tanjore Marathi version) of the "POPEYE" recipe-Ambat Bhaji !

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.

AMBAT BHAJI

Ingredients:

1. Tur dal- 1/3 cup
2. Tamrind- medium lime sized
3. Methi seeds-1/4 tsp
4. Mustard seeds-1/2 tsp
5. Red chilli- 2 long 
6. Green chilli- 2 slit in half
7. Asafoetida- 1/8 tsp
8. Rice flour- 1/2 tbsp
9. Molai Kheere(Amaranth leaves/Pigweed)- 2 cups finely chopped(stem can be used)
10. Salt as per taste

Method:

• In a pressure cooker, cook the dal with haldi. Smash and keep aside.
• Soak the tamrind in water and take out the pulp.
• Heat oil in a pan and add methi seeds, mustard seeds, red chillis and asafoetida. After the mustard seeds splutter add the green chillis and saute on low flame.
• Add the greens(amaranth leaves/pigweed) and saute till it mixes with the seasoning. Keep aside and let it rest for 5 minutes.
• Now add the tamrind water along with salt to the greens & seasoning mixture and cook till the raw smell of the tamrind fades away.
• Add the cooked dal to the mixture and let it come to a boil.
• Now add the rice flour(previously dissolved in water), mix well and let it come to a boil.

The Ambat Bhaji is ready!!! Lets eat it and get some "IRON" strength !!!!

Gola(Unda) Sambhar

I am back again with another scrumptious recipe....!!!

Though slightly tricky to make, the unda sambhar is an instant favorite.

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.

GOLA(UNDA) SAMBHAR

(medium spicy)

Ingredients:

1. Tur dal- 1 cup
2. Red chilli- 8 long
3. Green Chilli- 4 long
4. Asafoetida(Hing)-1/4 tsp
5. Coconut grated-1/3 cup
6. Rice flour- 1 tsp
7. Tamrind- big lime sized
8. Jaggery-1/2 tbsp
9. Mustard seeds-1/4 tsp
10. Curry leaves-1 stem
11. Turmeric Powder
12. Salt as per taste

Method:

• Soak the tamrind in water and take out the pulp. The tamrind water should be thin in consistency.
• Soak the tur dal in water for a minimum of 1 hour or more.
• Drain the tur dal and add the red chillies, green chillies, hing, grated coconut and salt. Grind these in a coarse and tight consistency.
• Add rice powder directly to this ground batter and mix evenly. Divide this batter in 80: 20 ratio. 
• Take the larger potion of the batter and mould it into small balls(gola or unda). Ensure that these balls are NOT pressed tightly.
• Then take a pressure cooker tray and grease it with oil. Place the prepared golas in it and pressure cook for 3 whistles. Keep aside.
• Add salt & haldi to tamrind water and let it cook for approximately 15 minutes.
• Add jaggery to the tamrind water and cook till jaggery dissolves.
• Add the golas or undas to the tamrind water and boil till the tamrind water seeps in. (Ensure that the golas are covered by the tamrind water. )
• Now add the remaining batter(gola batter) in tamrind water and mix evenly being careful not to break the undas or golas.
• On a low  flame continue to cook for 10 minutes or till you can smell the flavours. The gravy should only be slightly semi solid in consistency.
• In a separate pan heat oil and add curry leaves and mustard seeds and remove when the mustard splutters. Add this to the sambhar.
• Add this to the sambhar.

Gola(Unda) Sambhar is ready!!!

• It is important to follow the rice flour measurements as more of it can harden the golas and less of it can lead to it melting and being mixed in the sambhar.

Side Dish- To be eaten with papad

Eating Procedure-Add the unda sambhar to hot rice with ghee for best taste.

Methkut

Hi All.....today I bring to you the most popular & demanded recipe....The Methkut!!!

The methkut is a simple to make recipe and yet easily relished.

It is also a handy recipe when you are either busy or in a hurry or simply lazy( I am sure everyone has one of those days😉)

Anddddd the best part is you can also store it for quiet some time which means you can plan your lazy days in advance.😉

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.

METHKUT RECIPE

Ingredients:

• Tur dal-1/8 cup
• Urad dal-1/8 cup
• Moong dal-1/8 cup
• Chana dal-1/8 cup
• Dry ginger-1 piece
• Haldi whole(stick not powder)- 1 piece
• Methi seeds-1/2 tsp

Method:

1. Grind the haldi stick and dry ginger 2-3 times using a pestle & mortar(tenchun).
2. Dry fry all the ingredients on low flame till golden brown. The ginger should smoke slightly at this point.
3. Remove the ingredients from the stove and let it cool to room temperature. 
4. Grind it to a fine powder using mixer.

The Methkut is ready for you to savour!!!

• Add salt when you add the methkut to the rice and not while making the recipe.
• Add methkut powder to hot rice and use sesame oil to mix it for the best taste.

Edaach(Narthangai) Gojju

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.

EDAACH GOJJU

Ingredients:

• Eaade(Narthangai)- 1 medium sized
• Green chillis- 5 slit
• Curry leaves- 1 stem
• Mustard seeds- 1/4 tsp
• Jaggery- 1/2 tbsp
• Urad dal- 1 tbsp
• Coriander seeds- 2 tsp
• Methi seeds- 1/4 tsp
• Red chillis -6 long
• Asafoetida- 1/8 tsp
• Haldi powder- 1/8 tsp
• Tamrind- lime sized
• Salt as per taste
• Oil for fry and seasoning

Method:

1. Cut the eaade in big sized cubes. Keep aside.
2. Soak the tamrind in water and take out the pulp & keep aside.
3. In a pan heat 1 tsp oil &fry the urad dal, coriander seeds, Methi seeds, red chillis till golden brown. Grind these in a powder form.Keep aside.
4. In a separate pan heat oil and add the mustard seeds, green chillis and asafoetida and saute.Then add the chopped eaade  to this seasoning and saute. Keep the pan closed and cook till the eaade is soft and tender.
5. Boil the tamrind water along with salt ensuring that the tamrind water is slightly thick in consistency.
6. When the tamrind water starts boiling add granulated jaggery.
7. Once the jaggery dissolves add the cooked eaade along with the seasoning and cook till 1 boil.
8. Add the masala powder (point 3) and cook for 10 mins. The gojju should be in semi-solid consistency.
9. Add the curry leaves.

The edaach gojju is ready!!!

Mix thickly with hot rice.

Accompaniments:

1. Daal
2. Cucumber raita
3. papad
4. Add ghee for better taste(optional)

 

Appeech Kheer

Hi All....I am back again with a sweet dish this week for all the sweet tooths out there.

Appeech kheer is one of the famous sweet dishes and falls in the "Sanaach Sampaak" categories.

The recipe though time consuming and requiring patience, if prepared correctly is a delicacy not to be missed.

My grandma, Indira Ramarao(daughter of Koviladi Madhav Rao) married to C.H. Ramarao, whose authentic recipes I am sharing.

APPEECH KHEER

Ingredients:

• Milk-1 litre
• Chirotee Rava-1 cup
• Sugar-1/2 cup
• saffron-1/8 tsp
• Cardamom powder- 1 tsp(optional)
• Ghee- for frying

Method:

1. Add water to the chiroti rava and knead it into a dough, making sure that the dough is tight enough for frying. Let the dough rest for 4-5 hours.
2. Boil the milk and divide it in half and keep aside.
3. Roll the kneaded dough as thin as rotis and cut them into even squares. Fry these squares in ghee till they are crisp and golden brown in color.
   Alternatively, you can fry the kneaded dough in the form of pooris(rolled as thin as rotis)
   and crumble them later.
4. Now dump these crisp fries in one half of the milk and let it come to one boil.
5. Add the remaining half of milk and let it come to another boil or till the fries are cooked and tender. Let it rest for 10 mins.
6. Add the saffron and the sugar and mix well and let it come to room temperature or till it becomes cool.
7. Add the cardamom powder and mix well.

• The trick lies in properly kneading the chiroti rava dough and rolling it in thin and even slices.

The Appeech kheer is now ready...!!!

Pitla recipe

Welcome to my blog, the Tanjore Marathi Madhva-Authentic Recipes.

After finding very limited Tanjore Marathi dishes on the internet I decided to contribute my grandmother's authentic Tanjore Marathi recipes.

My grandmother's food is very scrumptious as anyone who simply smells it or tastes it is bound to want more and completely fall in love with it.

For the benefit of Tanjore Marathi people and the Tanjore Marathi Facebook group, let me give you a brief introduction on my grandmother.

My grandmother is Indira Ramarao and she was born and brought up in Kumbakonam, TN and belonged to the Koviladi Madhav Rao family. Post her marriage to C.H. Ramarao she moved to Coimbatore and is currently living in Bangalore,Karnataka.

And now her grandchildren and other relatives relish her cooking almost every sunday and during festivals.

My grandmother-Indira Ramarao

With this let me start my first recipe.......the most famous of all.......

PITLA

Ingredients:

• Urad Dal-1tbsp
• Pepper-1 tsp
• Red chillies-5 long
• Dhania seeds(coriander seeds)-1tsp
• Asfafotida(granules)-1/8 tsp
• Chanadal-1 tsp(optional)
• Coconut(freshly ground)-1/3 cup
• Tur dal- 1/3 cup
• Tamrind- big lime size
• Vegetables-white pumkin,yellow pumkin, cluster beans, sweet potato, bittergourd, jackfruit seeds(smashed), ground nut, raw banana, yam, butter beans(moccha kotai)-1/3 cup
• Salt-as per taste

For Seasoning:

• Mustard seeds-1/2 tsp
• Curry leaves-1 stem
• Pappad- 2 medium sized grilled on open fire

Method:

1. In a pressure cooker, cook the tur dal with haldi. Smash and keep aside.
2. Pressure cook all the vegetables. Partially smash them and keep aside.
3. Soak the tamrind in water and take out the pulp.
4. Boil this tamrind water along with salt on a low flame.
5. Meanwhile, on a separate pan heat oil and fry the urad dal, pepper, red chiilis, coriander seeds, and asafoetida. Once fried, let it cool down then add them to a blender along with fresh coconut. Ground them to a smooth paste.
6. Add this ground paste to the boiling tamrind water.
7. Add the vegetables to the mixture and let it come to one boil.
8. Add the cooked tur dal and mix well. Add required amount of water to bring it to a thick gravy consistency.

For Seasoning:

1. Fry mustard seeds in oil till they splutter.
2. Add this to the gravy along with curry leaves.
3. Add broken grilled papad on top of the pitla right before serving.

Tasty welcoming pitla is absolutely ready.

Will be coming up with more of Tanjore Marathi Authentic Recipes.
Do let me know how it comes out.