Friday, December 08, 2006
It was that time of the year when Chaturmaas the four month sacred period was going to start. I had some garlic bulbs that were unused and I was not ready to use garlic in anything and everything I cooked. So decided to make a pickle. This year I had already made 4 other preserves hence didn't want to go about making the masala myself. Also there was a packet of Bedekar's Pickle masala lying around that I wanted to use. Here is what I did.
3 bulbs garlic
1 table spoon Bedekar's pickle masala
1/2 lime juice
1/2 cup oil
Peeled the pods and cleaned to get the garlic pods. Fried them in oil for 2 mins. Let it cool for 5 mins added masala, lime juice and mixed. Cooled completely through the day. Before going to bed transfered the pickle into a dry jar. It gave me about 300 ml jar pickle. Generally we start using pickles as soon as they are made even if they haven't aged yet. This pickle was fortunate it aged for 4 months.
The first trial was with curd rice served to my friends and they gave a thumbs up!
P.S: I realize now my pickles have a story each attached to it especially the Kairiche Pickle. Will share my labours love with you soon and the Upadvyap we did for it all for the love of home made pickle with the specific type of mangoes that we like so much. Friends I will be away till next year so Happy New Year! in advance.
Thursday, December 07, 2006
About 1 kg of lime peels in brine
1/4 cup red chilli powder
1 tablespoon mustard seeds
1/4 cup sambar powder
1/2 cup Oil
Wednesday, December 06, 2006
1 cup leftover Dhokla
1 tablespoon thin shev
1 teaspoon lime juice
1 teaspoon sugar
1/2 teaspoon fresh ground pepper
1/2 teaspoon toasted cummin seeds powder
1/2 teaspoon toasted corriander seed powder
Tuesday, December 05, 2006
Ashwini made laddoos with the dehusked moog dal check out her version.
Monday, December 04, 2006
Friday, December 01, 2006
This salad is much loved in my family due to the color, crispiness and yet warm bite it provides. I just loved taking the pictures and knew my blog would look festive with them so forgive me for the similar looking shots. I devepoed a real taste for the salad when I was working in nightshifts for a while. I din't want to eat heavy food yet wanted to keep full through the night without the side effects of doing night shifts. This recipe is just great for students who stay up all night to study during exam times.
1/2 cup Conchiglie(shell) Pasta
some cabbage, tomatoes, carrots, zucchini chopped large
Then prepare the veggies. In a shallow pan roast the veggies with minimum oil and salt as per taste. They should look like this. If you notice I had roasted zucchini too but it did not cook well and had to weed it out while eating. Therefore in this recipe I have suggested it be cooked along with the pasta.
Thursday, November 30, 2006
I have been cooking for a long time now but don't know why had never thought I could made tandoori rotis in an electrical oven on the grill. Well what happened was I went shopping for a new electrical oven. I needed a small one as this home is not my permanent one. I came across an electrical tandoor. I saw that it was built the same way as an oven. Just heating element and a box. Except that the oven has a large shell whereas the tandoor had a flatter shell. As soon as I came home with the oven the first thing I tried was this Oven Roti. My Dad sweared by it and he was so happy now would be able to eat tandoor style rotis at home. See the grill marks look so good in the picture and ofcourse the melted ghee. What you see in the platter is Spinach soup and Sime Badnekayi (Chayote Squash) stir fry with Methi Nan.
1 cup wheat flour
1 cup maida
1/2 cup curds
1/4 cup milk
1/2 cup chopped fenugreek leaves
1/2 teaspoon baking powder
1/2 teaspoon Nigella seeds
1/2 teaspoon salt.
Mix all the ingredients in a bowl and form pliable dough. Keep it aside for 1/2 hr. Preheat oven at 250 deg C or 480 deg F for 10 mins. Use bottom element only. Roll out Oval Nans so that you can bake 2 at a time. Bake the Nan on the grill for 10 mins on each side till it gives the grill marks. In this way one can make almost any type of oven rotis.
Wednesday, November 29, 2006
Once in a while my Dad surprises me by making dinner on days when I have spent a long day at work. He had bought some Toorichya shenga that looked really fresh. We normally make toor curry with ground coconut masala. The Toor when separated from the pods looked like peas so he decided to make masale bhat with it. The toor rice turned out so fluffy and nice that I feasted on it. The red and green chillies he used were just to add color to the picture as He now watches me taking pictures for the blog. I wanted to take a picture of the toorichya shenga but dinner was ready when I reached home and the waste pods were in the dustbin. Ambe mohar rice is the best rice for masale bhat. This variety of rice is small grained and smells like ripe mangoes when cooked. We used long grained rice on this day as you see in the picture.
1 cup rice
1 cup toor
4-5 red chilies / green chillies slit with stem intact
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder
2 pinches asofeotida
1/2 cup curds
1 cup water
1 tablespoon fresh grated coconut
1 tablespoon cilantro
1 tablespoon oil
salt to taste
Masala for 1 cup rice:
3-4 black peppercons
2 small sticks cinnamon
1 bay leaf
1/2 teaspoon cumin seeds
2 cardamom pods
1 teaspoon Coriander seeds
Grind together all items. No roasting required. Traditional maharashtrian masale bhat powder is not roasted this gives the lovely flavor and smell.
To begin heat oil in a small pressure cooker add turmeric, chilli powder, asofeotida, Masale bhat powder stir for a min and sprinkle water on the seasoning to allow the flavors to come out. Add the toor and stir. Wash rice and mix into the seasoning. Add the curds and mix. Next add water and salt before you close the cooker. Pressure cook and allow only one whistle. Let steam subside and open cooker while still hot else rice will become soft. Do you smell the heavenly aroma?
Now remove all the rice on a platter and make it fluffy by using a fork to separate the grains and garnish with coconut and cilantro.
Tuesday, November 28, 2006
Here is a bhel I love to make with this Chivda.
Monday, November 27, 2006
black salt to sprinkle on
Friday, November 17, 2006
Lobsters like everything else that I loved in life so much is a thing of the past. I am now a veggie by choice since the last 20 odd years. This post is dedicated to the lobsters.
Thursday, November 16, 2006
Any Mumbaikar is a diehard fan of gola the ubiquitous crushed-ice candy. It was banned by most parents to eat from the Golawala pushing his cart on the street as it was unheigenic but do kids care. We loved to watch the golawala crush the ice on his green pressing machine. My cuz loved to do it himself. Then shaping the Gola in the hand and then sticking the slit bamboo piece to make a candy. The last bit was enchanting when the Bhaiya splashed the deep red sweet syrup onto the crushed ice candy with a deft hand. We called that deep red syrup Lali simply because it colored our mouths red like lipstick. That was the treacherous clue that parents looked for if they wanted to police on their gola eating brats. We would stand at the cart and suck the juice on the candy and then take more lali from Bhaiya and he never did mind we could ask for more till the ice got over.
Update: 24 April 2011
The pictures are of slurp made from Kairi Panha
1 huge brinjal
1/2 teaspoon turmeric
2 teaspoons red chilli powder
1/4 teaspoon asoefotida
salt to taste
Oil to fry
Cut the brinjal into round slices about 1/2 inch thick and lightly draw a chequred pattern on the slices with a knife. Layout the pieces on a board and smear with the turmeric, salt, chili powder, asoefotida and leave to stand for 5 mins. Shallow fry the slices in a non stick pan. The fried brinjals can be eaten with steaming hot rice or rolled in a chapati. At home we kids loved it with rice so much that on the day the dal would remain untouched. In our joint family the lady who made fried brinjals for us kids got a scolding from Dad and uncles for making junk food that is sooooo oily and spoling us kids :) everytime they were made.
Tuesday, November 14, 2006
2-3 fresh Bombils
4 garlic pods
1 tablespoon oil
2 cups water
To make bambooke bombil:
Clean the bombils, remove the guts and head and dry in the oven at 150 degree Celsius/ 302 degree Fahrenheit till transluscent on the grill. I am not mentioning time as this varies with the size. Do not use basting of any kind. If you have the opportunity to make real bambooke bombil dry fresh ones in a cane basket for a day in direct sunlight. They would be ready to use for dinner. Ignore the smell though ;).
1 teaspoon Koli masala
OR 1/2 teaspoon garam masala + 1/2 chili powder + 1/2 teaspoon turmeric
2-3 garcinia indica
1 handful coriander leaves
2 inch piece of coconut
1 green chili
salt to taste
Grind all the ingredients to a fine paste with very little water and keep the masala aside. Now the special requirement for this dish is that it has to be made in a shallow vessel called lagadi/ degchi. The reason for this is that bombil is a very delicate fish/ eel and it melts away in the curry if stirred or overcooked. You might end up with a gravy with just bones if this is over done.
So now first heat a shallow pan. Add oil. It should send up a swirl of smoke. Crush the garlic lightly and add it. Fry for 5 secs and then add the ground masala paste. Fry for 2 mins then add the Bambooke bombil that you made beforehand into the pan. Lay them gently in the pan add water just to cover the bombil. Boil for just 10 mins. DO NOT STIR AT ALL. Serve with care not to break the cooked Bambooke bombil. Your entire neighbourhood would know you made Bambooke bombil curry so try this recipe at your own risk.
I was googling on Koli community to add links to my blog when I read this article on Mumbai Newsline.
The Undheri that I have known is a tiny island fort off the shore of Thal and its twin Khandheri. Undheri is in a dilapedated condition over grown with wild plants. Currently used by petty criminals as a hiding place and to make alcohol. Khandheri fortunately in under the naval control.
Some fools who think they own it are selling it to a shrewd businessman whose motive in not known. The Govt. has moved in the right direction and I wish Director (Archaeology) Dr Ramakrishna Hedge all the best. Undheri is a island fort built in Shivaji's reign and is a heritage site it needs to be protected from the hands of commercial exploiters. Adoption of this site by any corporate house can do it a lot of good.
Monday, November 13, 2006
Put all the ingredients in a blender and run for just a minute. Pour the frothy blend into a tall glass and chill in the refrigerator for an hour before you enjoy it. Adjust sugar as per taste if required.
1 kg thick curd
1/4 teaspoon saffron
1/2 cup milk
1 cup powder Sugar/ Equal as required
To prepare Chakka:Hang the curds in a muslin cloth all night. In the morning you should have a thick creamy yogurt in the muslin cloth. This is called chakka in Marathi.
Make the shrikhand: Remove the creamy yogurt in a bowl. Mix powdered sugar in it with a wooden spoon and keep aside. Boil half cup milk with saffron and keep aside for 5 mins. Blend the milk and saffron with a whip. Now mix the saffron milk in the yogurt. Chill in the fridge for couple of hours. Check sugar as per taste. The Kesari shrikhand is ready to be licked up.
Friday, November 10, 2006
As a child I would just wait for almost any holidays to go to Thal be it Summer, Diwali, Christmas holidays or even Ganapati festival. It was a completely different world with the seashore beckoning us to play right from daybreak till night. But the most exciting was going to the "Dhela" kind of a natural jetty formed by rocks. Everyday the Galbat-boats brought the day's catch to the shore at 9.00 am. We kids would wait for special treats our staff got for us. One of the favorites was Sarga (Pomfret) boiled in seawater with a bit of turmeric. We loved to listen to the stories they narated of their time at the sea. The goodies they got for us tasted better after listening to them. I would be wide eyed and aptly listening to stories by Suresh Kaka of how he had set the pot of seawater to boil with turmeric and then as he found the Sarga he put it in the water to cook. The flash cooking of fresh seafood tastes amazing. Then he would advice us not to boil it again it will spoil the taste. He would continue, "Go home and put it on the embers in the chool- woodfired stove. Eat it hot you will grow to be a strong and intelligent girl."
As soon as he finished, we would put the boiled fish in a cane basket and run towards home through the narrow streets of the village showing off the goodies to villagers on they way and shouting yeah~~~~Galtarcha sarga. Sarga cooked on the boat.
The recipe I'm giving here is for a similar version for home cooking. It is impossible to recreate the same magic but this version too tastes good.
Boil the Sarga in water along with the turmeric and salt for just 5 mins. Remove it from water onto a towel. Pat dry and generously apply the olive oil basting and grill it in a preheated oven for 10 mins or till it is slightly burnt on the outside. The Olive oil adds the sizzle to this simple dish. Eat this just as is or with crunchy salad and mayonnaise dressing.
Thursday, November 09, 2006
Oil for frying
Tuesday, November 07, 2006
1 cup rice in 4 cups water is boiled together till the rice is cooked. This is called Baitha Dhaan. The rice cooked this way forms a cake and is a bit sticky.
1 cup rice in 5 cups water boiled together. Check if rice is cooked. Drain through a sieve to get fluffy rice. This is called Yelnicha Dhaan.
In Thal the fisherfolk both men and women are very hard working. So the saying goes a lazy woman will make baitha dhaan but a hard working one will make Yelnicha Dhaan. Another thing if one likes baitha dhan he/ she would be asked are you old? You should be eating Yelnicha dhaan you are not old to just gulp down baitha dhaan.
Then came the era of pressure cookers. Now one gets the dirty looks from villagers which silently say you eat cooker rice, what a shame!
Isn't that interesting?
Monday, November 06, 2006
No proplems just call its stuffed brinjals!
10 baby aubergines
1/2 cup grated fresh coconut
2 onions halved and julienned
3 green chillies
1/2 teaspoon turmeric
1/2 teaspoon koli masala or garam masala
1 teaspoon cumin seeds
1 handful coriander
salt to taste
First slit the aubergines into four parts from the bulb to stem but dont cut them apart as these would be stuffed with the masala later on. Keep the stem and cap on. After cooking they taste good and are not wasted. Now prepare the masala by first dry roasting all items and then grinding together. Keep the masala coarse it tastes better than the paste. Now stuff the masala into the aubergines and keep aside.Heat a frying pan and add oil. Carefully layout the stuffed aubergines in the pan and cover with a lid. Change sides to make sure they are cooked well from all sides. To ensure they are cooked properly, poke near the calyx or stem, it takes longest to cook near the stem. If it feels soft then stay assure they are cooked well. They have to be handled carefully else the aubergines just fall off from the stems. Hope you enjoy.
Thursday, November 02, 2006
Kanda or Onion bhajji is an anytime snack yet it stands out as rainyday snack. During the monsoons that are really heavy in Mumbai and everything comes to a virtual standstill many Mumbaikar dreams of sitting at the window to watch the pitter-patter of the rain with Onion bhajji and chaha (tea). One need not be a poet to enjoy the joy of a good kanda bhajji with tea. Yet it has found place in many peoms, writtings and anyone romantic at heart. I too grew up on this fantasy of sharing a cuppa and onion bhajji in my balcony with my beloved whispering sweet nothings on a rainy day. Is someone reading this ;). In true Maharashtrian style....isshhh(audible blush).
2 green chillies
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon salt
1 handful chopped cilantro
1/4 teaspoon turmeric
1/4 teaspoon chilli powder
2 pods garlic
1 small piece of ginger
1/2 cup chickpea flour
Oil to fry
Monday, October 30, 2006
This Dal is made by Koli people on Mon, Tue, Thu, or Sat. depending on which day they choose to abstain from Non veg. Can you imagine Kolis not eating fish on all those days? Neverrrrrrrrr. So on a chosen day the menu of the day would be Pivli Dal and Lasnachi chutney with Dhaan and fried papad and lonche. Eating Dal even for a single meal is a big pain for Kolis. There is a myth that if one eats Dal for dinner one will get a stomach ache. They simply don't like veg much. Hence you will notice that the Dal is made more in Non-veg style never plain. It has a yellow color after cooking hence the name Pivli dal actually it greenish yellow.
It was a surprise to find this Dal in Kerala. We had checked into a hotel in Periyar after a 4 hr drive from Munnar. My Dad was craving for Dal-n-rice. We ordered and were surprised to get the Dal made in this style with fried Rice papads, pickle etc. Ate our fill and snored away into the sultry afternoon. Even the surroundings there were like we were in a orchad in Alibag, Maharashtra. We travel to explore unkown lands yet the heart always goes back to our roots.
1 cup Tur Dal
1 potato cut into 4 parts
1 table spoon Moong Dal (yellow)
1/2 teaspoon Mustard
2-3 pods garlic
1-2 red chilies
salt to taste
3 cups water
2 teaspoon oil
3 inch piece coconut
1/2 teaspoon turmeric
1 handful coriander leaves
1/2 teaspoon cumin seeds
2 green chillies
Lets start with making the masala. Grind together all item into a paste and keep aside.
Method 1: with uncooked Dals and potato
In a small pressure cooker heat oil and splutter mustard seeds. Mash the garlic pods a bit and and to the phodni (seasoning) in the oil and the red chili.Fry a bit to make garlic soft. Then add the masala and stir 2 -3 times. Last add the 2 Dals, potato, salt and water. Close the lid and pressure cook as you normally do. After the whistles, put of the gas and let it cool. When you open the cooker just mix well take care not to mash the potatoes. The Dal is ready eat with rice. The Potato pieces have to be large and they taste amazing when cooked in this dal.
Method 2:with cooked Dals/potato
Heat oil, splutter mustard. Fry the garlic and the red chili. Add cooked Dals and boiled potato. Boil for 5 mins. Add masala, salt and boil for 10 mins. This is more authentic way.
Friday, October 27, 2006
1 cup amboshi
1 cup jaggery
1 tablespoon salt
1/2 cup oil
First steam the amboshi to make it soft in a pressure cooker. It should not be dipped in water else it will give a pulp. The steamed amboshi should be strained to remove any excess water. Let the amboshi cool off completely.
Heat a pan pour about a tablespoon of oil and add the jaggery to it. Keep stirring till it melts and turns golden. Then add the amboshi and salt to it and mix well.
Heat the rest of the oil separately and pour over the pickle while still hot.
Let it cool for a day. After 24 hrs store in a bottle. This pickle last for years.
Thursday, October 26, 2006
Hi friends! I am back from my Diwali break. I was excited to read your comments. Thanks for writting. I will reply one by one.
Well to begin with today's recipe is not a Koli recipe. It is more of a Kayasth recipe. I love this rice recipe for the unique taste quite different than your regular pulao.
1 cup raw rice
1 cup sprouted val
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
2 green chillies split
1 onion chopped
1/2 teaspoon turmeric
1/2 teaspoon red chilly powder
1 tablespoon oil
2 cups water
some chopped cilantro and fresh shredded coconut for garnishing
2 tomatoes chopped (optional)
This requires 3 days. First soak 1/4 cup val in water for 1 day. At night tie the soaked val in a muslin cloth to sprout. Sprinkle water just to wet the pouch of val so the sprouts grow well thru the second day. On the third day the sprouts are ready for further processing.
Now Boil some water in a pan and put the val sprouts in it. This will loosen the skin, deskin the sprouts to get the yellowish sprouts. Keeps the sprouts aside.
Now heat a small cooker add oil and fry the onions. Add the ginger garlic paste and fry. Add the rest of the ingredients and last the washed rice and sprouts. Add 2 cups water. After 2 whistles put of the gas. Open after the steam has subsided. Stir lightly so that the rice grains are not mashed. While serving garnish with some chopped cilantro and fresh shredded coconut. Enjoy the smells and flavours!
Thursday, October 19, 2006
Suke Sodyacha Kanji
Basic Talleli Tukdi
Suke Bombil Batatyache Kanji
Kata Pisaryache kanji
Happy Diwali to all fellow bloggers!
This Dal is a quick yummy recipe made on days when there isn't good fish catch in koli families. In my home it is made when we eat too much at odd times other than meal timmings and during festivals when we want a simple meal after all the hogging of sweets or have a craving for some comfort food. It gets its name from the masoor dal used to make it.
5-6 small white onions peeled but whole
Soak Lal (Masoor) Dal for half an hour. In a vessel add oil splutter mustard seeds add hing, curry leaves and chopped onion fry till onion is translucent. Add the rest of the spices except amboshi. Add soaked masoor dal stir a bit and then add all the water. Add the peeled whole white onion into the dal. Cook till almost done with lid on. Then add amboshi/ kokum/ tomatoes and salt and cook on slow for 5 mins till amboshi/ tomatoes are soft and the sour flavor is mixed with the dal. Kokum can also be used but remember these two have complete distinct flavors. The Dal when done should be nice and smooth and really thick in consistency. Add chopped coriander to garnish. Have this dal with steaming hot rice. The dal should be thick enough to just sit on the rice waiting to be mixed with the hand and fingers to be licked while eating. Yummmmmy.
Wednesday, October 18, 2006
1/ cup rice flour
1/2 cup water
2 table spoon ghee
1 fresh coconut
Boil the water and mix rice flour and make Ukad like we did for the rice roti. Knead the dough and make marble sized balls smaller the better and keep aside.
Grate the coconut and grind with a little water in the mixie. Squeeze out the milk and keep aside. Use the coconut cake again and grind with more water and squeeze out more milk. Keep the second milk in a separate pan. Try to extract coconut milk the third time. The third milk can be kept in the same pan containing second extract.
Remove from heat and serve warm. Mongoori or Moongavri is ready to eat. BTW my Mom's maternal uncle had a surname Moongavri and everyone teased Mom about it when she was a kid :)
1 cup peanuts
Soak peanuts in water overnight after washing them thoroughly. Next morning grind them to coarse powder and keep aside.
Next prepare the pak or the sugar syrup in a vessel. The sugar is boiled with 1/2 cup water. The syrup is ready if it has achieved one string consistency. To check this dip your thumb in the syrup and hold it between the second finger. It should have a sticky string between the thumb and finger.
Now mix the soaked peanut powder in the syrup and stir. Add the powdered cardamom into the mix and stir. Pour it out in a greased tray. The layer should be about an inch thick. Let it cool and then cut while still warm into daimond shapes. But eat them after a day for best taste.
(Added the new picture today on 14th April 2012, have made it for the blogger friend Pradnya of Evolving Taste, Harini of Tongue Ticklers and Saee of My Jhola.)
Tuesday, October 17, 2006
Since this is a wedding item it has a lot of rituals associated with it. It would begin with washing and drying the rice to be used for the Ghari by a group of women who would sing songs of the young bride or groom describing their beauty and the emotion they are going through on the threshold of marriage. The group would start from the wedding home to the village well or sometimes the sea to wash the rice. The quatities would be something like 30 kgs of rice for the entire village's requirement of Ghari. Yes the entire village would be invited for the wedding. It would begin with doing a small puja and breaking a coconut. This necessarily would be done by a Saubhagyavati (a married women whose husband is alive). After washing it would be dried on the plastic sheets or mats borrowed from the entire neighbourhood else how would one dry 30 kgs of rice in one go. This drying was done on the seashore where normally fish is dried in large open spaces specially held for business use.
After drying the rice would be taken to the local flour mill. A little aarti would be done for the mill hand who would grind the rice offer him a coconut. Tease him a bit by smearing a little turmeric paste on his face.
The above would be done a few days before the wedding. The eve before the wedding all the women of the village gathered to help in making the dough. It would begin with boiling huge vessels of water on wood fired make shift stoves made from bricks just like the construction workers do in India. Here only expert women were allowed. Then in the boiling water the rice flour would be added to make the Ukad as it is called. Then this huge amount of cooked flour would be poured out on large mats to cool a bit and the lesser skilled women would seat around the mountain of dough to knead it. Me as a little girl and other brats would pester Mom and the other aunts to give a us little dough to play with to make our own tiny gharis.
The next step is done by the most skilled women. One of my far way aunt called Manu Kaki would be invited to do this work by the whole village. She did it just right. Villagers said she was respected for her skill if somebody else did it the batch failed and no one would want to take that risk at a wedding.
To begin with Manu Kaki would take a huge Tapela (flat bottomed Aluminium vessel) clean it thoroughly apply oil to it. Then put the dough in such a way as to line up the walls and bottom. She would leave a little well in the center. Now this is the interesting part. She would add red hot charchoal in the well of dough. Seal the well with more dough and then cover tightly with a lid. This vessel would then be taken to a prohibitted area to leave it for frementation all night. We kids were warned not to dare to go near the pots else "phatke bastil" (you will get a whack).
To move on, the morning of the wedding few women would rise early to make the breakfast. The dough checked, charcoal removed from the centre, first the palms are wet with water and a small part of the dough would be taken in the palms and shaped like a doughnut or medu vada and deep fried in huge oil kadai on medium heat till golden. The first batch of Ghari's were made by a Old lady in our village who was believed to have supernatural intervention. I knew though even as a kid she some how had the capacity to stand the heat of oil. She would dip her hands in the boiling hot oil to removed the fried gharis and the first batch were put on a patravli (plate made from leaves) and offered to the family God as naivedya. I can actually sense your eyes popping out at this but I have witnessed this myself. Then other women would take turns to fry till all the gharis were done as it is not possible for one single women to do all the frying.
Here I am giving the method Mom followed to make ghari for a small family.
Now heat 1 cup water in a pot and bring to a boil. Add the rice flour and mix using a rolling pin. Remove from heat and take out the ukad (cooked dough) on a flat board and knead well if required dip your hand in water to make it softer. This dough should be slightly harder than the chapathi dough. Now put in in a vessel and create a well in the dough. Now next heat half a cup of oil till it starts smoking and pour into the well in the dough. Seal the well with more kneaded dough and close the vessel with a tight lid. Keep the vessel in a dark dry place for fermenting all night.
Next morning remove the lid the dough should smell only slightly sour due to fermentation but not too much. Pour out the excess oil from the center. Then dip your palm in water and shape the doughnuts like medu vada with the hole in the centre. Fry them in oil on medium heat till golden. Check the first one by breaking it into two if the inside is cooked properly if not then slow down the heat a bit. The Ghari should be hard on the outside and soft on the inside. It can be had with any gravy or dip. One thing to remember no salt should be added to Ghari dough it is traditionally bland in taste.
Monday, October 16, 2006
Breakfast: Chavlachi roti- ratcha kanji (last nights curry)
Lunch: Fresh kanji- Dhan (cooked rice)-taleli tukdi (fried fish)
Dinner: Roti ni Kanji ( Roti and curry)
agents who are always men. The concept of a working woman is as old and stone age in my community. Koli women especially the Nakhwin ( Lady Business head) does not cook herself she would generally have domestic help to make rotis for the entire family and staff. The Kanji would be made by the eldest lady in the family like mother or Maa-inlaw. Festival food would be ordered at the Goldsmiths or Brahmin's home who's wife was considered a Sugran (super cook). Yet whenever she cooked herself it was to die for and simply different.
Boil the water in a pan and as its boiling slowly add the rice flour into it and stir with a rolling pin. Remove from heat now knead the flour properly. The more you knead the roti will be easier to make. If too hard dip your hand in water and knead to make it like regular chapati dough.
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