Maharashtrian delights from Neha’s Kitchen

Kohlapuri Chicken

In this recipe, marinated chicken is cooked in spicy, masala; a combination of fresh coconut, onions, tomatoes with spices makes the masala unique and with great taste. This is a real hot, exotic dish from the city of Kolhapur, Maharashtra.

Ingredients for Marination

Chicken Drumsticks/leg pieces 5

Ginger Paste ½ tablespoon

Garlic Paste ½ tablespoon

Red Chilli Powder 1 tsp

Garam Masala ½ to 1 tsp

Turmeric ½ to ¼ tbsp

Lemon Juice 1 tbsp

Salt to taste

Marination

Add ginger garlic paste, red chilli powder, garam masala powder, turmeric powder, salt & lemon juice, to the chicken pieces, mix well and keep to marinate for about 30 minutes.

For Masala

Oil 3 tbsp

Cumin 1 tbsp

Bay Leaf 1

Green Cardamom 2

Cloves 3

Black Peppercorns ½ tsp

Star Anise 1

Coriander Seeds 1 tsp

Sesame Seeds 1 tsp

Chopped Garlic 1 tsp

Onion 2

Grated Coconut Pieces 2 tbsp

Tomato 2

Red Chilli Powder 1 tsp

Garam Masala Powder ½ tsp

Salt to taste

Masala Preparation

Heat oil in a non-stick pan; add whole garam spices and sauté for a minute, add cumin seeds, coriander seeds, sesame seeds, chopped garlic and coconut pieces, Sauté till spices start to change colour, add sliced onion and cook for another two minutes; turn off heat and let it cool.

Meanwhile, add sliced tomatoes to blender and make a paste of it and keep aside. Now add onion masala and grind to smooth paste If required, add little water while grinding.

Gravy

Heat up oil, add tomato paste and ground masala paste; Sauté for a minute; add red chilli powder, garam masala powder, salt and cook for five minutes; then add marinated chicken pieces, mix well, add water to desired consistency, cover and cook for 10 to 15 minutes. Stir occasionally and ensure that the gravy does not stick to the bottom. Sprinkle finely chopped coriander leaves.

Hot and spicy mouth-watering Kohlapuri Chicken is ready!

Masala Bhat (Spicy Rice)

Ingredients

Basmati Rice 2 cups

Coriander Seeds 3 tsp

Tomato Chopped 1

Cumin Seeds 2 tsp

Peanuts 4 tsp

Cinnamon Stick 1 inch

Goda Masala 2 tsp

Cloves 5

Green Chillies 3

Bay Leaves 2

Red Chilli Powder 2 tsp

Turmeric Powder ½ tsp

Onion Sliced 1

Potato Cubed 1

Cauliflower 1 cup

Oil 3 tsp

Curry Leaves 5 or 6

Mustard Seeds 1 tsp

Cumin Seeds 1 tsp

Hing (A Pinch)

Ginger Paste 2 tsp

Green Peas 1 Cup

Masala

Roast dry coriander seeds, cumin seeds, cinnamon stick, cloves till the colour changes. Allow to cool down then grind coarsely.

Method

Wash and soak rice in water for 30 minutes.

Heat oil in a pan, add bay leaf, mustard seeds, cumin seeds, pinch of hing, curry leaves, add sliced onion and sauté till onions get nice golden colour.

Add turmeric powder, green chillies, ginger paste and cook for a minute.

Now add all masala powder, Goda or Garam masala, red chilli powder, mix and cook for 2 minutes

Add potato and cauliflower mix, sprinkle some salt, add some water, cover and cook for 5 minutes

Add rice, mix, add water, peanuts, tomatoes, salt to taste, mix, cover and cook for 5 minutes on high heat.

After 5 minutes, reduce heat to medium and cook for 10 minutes.

After 10 minutes reduce the gas heat to low and simmer for 15 minutes.

Now let it rest for 10 minutes

Microwave peas for a minute.

Sprinkle peas over cooked rice, mix and garnish with coriander leaves and freshly grated coconut.

Fried Fish Konkan Style

Ingredients:

Flounder fillets 1½ lbs

Dried Kokum Pods 3

Salt 2 tsp

Oil for shallow frying fish

Marinade

Thai green chillies, cut into pieces 2-3

1 ½ tbsp chopped fresh ginger root

½ tbsp roughly chopped garlic

Packed Cilantro Leaves ½ Cup

Juice of 1 lime

Crust

Semolina ½ cup

Rice Flour ½ cup

Red Chilli Powder 1 tsp

Fish Preparation

Cut along the seam in the centre of the fillet and then cut into 2-3” pieces.

Place the fillets in a flat dish and sprinkle with salt on each side and rub with clean hands.

Marinade

Make a fine paste of cilantro leaves, ginger, garlic, green chillies, lime juice and 3 tablespoon water.

Dry the fish with paper towels, Place the fillets in a single layer. add the marinade all over and rub so it completely coats the fish. Set aside for at least 25 minutes

Crust: Mix the ingredients thoroughly and set aside.

Method

In a non-stick pan, add 1/3 cup oil. Heat for a few seconds on medium-high heat until the oil is hot.

Dip the marinated fish in the crust and covered with the crust coating over the fish.

Place the coated fish in a single layer in the pan and fry for 3 to 3-1/2 minutes per side until a light golden brown.

Cook until both sides are a light golden brown and the fish is flaky and white when cut with a fork.

Your Konkani style Fish fry is ready to serve.

SHAMMI KEBAB

This all-time favourite kabab made from mutton (Goat or Lamb) mince and Chana

Ingredients

Mutton Mince 1½ cups

Bengal Gram Split (Chana Dal) 2 tbsp

Green Cardamoms 2

Cinnamon 2” stick

Cloves 3

Salt to taste

Ginger (finely chopped) 1” piece (finely chopped)

Garlic 10 cloves (finely chopped)

Red Chilli Powder 1 tsp

Garam Masala Powder 1 tsp

Peppercorns ½ tsp

Coriander powder ½ tsp

Cumin Powder 1 tsp

Onion (finely chopped) 1 large

Fresh Mint Leaves (chopped) 5-6

Fresh Coriander Leaves (chopped) ½ tsp

Lemon Juice 1 tbsp

Egg (beaten) 1

Ghee to shallow fry

METHOD

Wash the mutton mince thoroughly and drain. Wash and soak the channa dal for half an hour; add channa dal, cardamoms, cinnamon, cloves, one cup of warm water to the mince; salt to taste and then cook till dry. Remove from heat and add chopped ginger chopped garlic, red chilli powder, garam masalas powder, peppercorns, coriander powder and cumin powder. Grind to a fine paste and knead well.

For stuffing mix

Add finely chopped onion, chopped mint leaves, chopped coriander leaves, lemon juice and salt to taste.

Divide the mutton mixture into lemon-sized balls, flatten each ball in the palm of your hand and stuff with a little of the onion mixture Shape into kababs and dip in the beaten egg. Heat a pan and shallow-fry the kababs on both sides with ghee till golden. Drain onto an absorbent paper.

Serve with green chutney.

Disclaimers: Neha Mokashi and Indian Newslink absolve themselves of any responsibility relating to the ingredients, cooking methods and other matters relating to ‘Neha’s Kitchen’ column. Some ingredients may not be available and may cause allergy in some people. Caution must therefore be exercised and Neha Mokashi and Indian Newslink will not be responsible to any health issues in this connection. Please consult your General Practitioner, Nutritionist or such others you may be consulting about your dietary requirements.

Notes and Legends: 1. Quantities of sugar and salt are recommendations; please add or reduce to suit individual requirements 2. Tsp: Teaspoon Tbsp: Tablespoon

 

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