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.