Finalbookp111 by aalhadbhake

Photographs by Padamchitt Saxena and Prajita Prasad

ISBN: 978-3-598-21501-8

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

Printed at Kolor Kode Pvt. Ltd. India

First Editon

1 11

3 13

9 7

Traditional Maharashtrian grace invokes the Lord through the shloka of Sant Ramdas namely:

Vadani kaval gheta naam ghya shri-hariche l Sahaj havan hote naam gheta phukache l Jivan kari jivitva anna he purn-brahma l Udar-bharan nohe janije yadnya-karma ll 1 ll Jani bhojani naam vache vadave l Ati aadare gadya-ghoshe mhanave l Harichintane anna sevit jaave l Tari srihari pavijeto swabhave ll 2 ll

Everytime before having food it is a ritual of saying this prayer in Maharashtrian culture.

Snacks, Breakfast

Thick Poha(Beaten Rice) - 3 cups

Heat the oil in a pan on medium heat. Add Peanuts and fry

Oil - 5 tsp

them till light brown. Add Mustard Seeds, let them pop. Saute

Mustard Seeds - 1 tsp

Green Chillies in the pan. Then add Turmeric Powder and

Peanuts - 2 tsp

Hing. Immediately add Onions with Salt and fry till they are

Green chillies - 2

Turmeric Powder - 1 tsp

Asafoetida or Hing - a pinch

Then mix Potatoes in the pan. Cover it and let it cook. Meanwhile

Onion - 2 medium chopped

wash and soak the Poha. Drain well.

Potato - 2 medium diced

Salt - 1 tsp

By this time Potatoes are cooked. Now add Poha, Sugar and

Sugar - 1 tsp

Lemon Juice. Mix it gently without breaking the grains. Add

Lemon juice - 2 tsp

translucent.

some more Salt if needed.

Lunch, Dinner

Spinach - 1 bunch

Garam Masala - 1 tsp

Pressure cook Peanuts and mixture of Chana Dal, Toor Dal,

Chana Dal - 1/4 cup

Oil - 3 tsp

Moong Dal to 2-3 whistles. Add 1 1/2 tsp Salt while pressure

Toor Dal - 1/4 cup

Coriander Powder - 1/2 tsp

cooking. Remove the stems from Spinach and rinse the leaves

Moong Dal - 1/4 cup

Water - 1 1/2 cups

well under running water. Drain them well and fine chop the

Groundnuts - 1/4 cup

Salt - 1 tsp

Spinach leaves.

Mustard Seeds - 1/4 tsp

Green chillies - 2

Heat 3 tsp Oil in a pan. Add Mustard Seeds, Asafoetida,

Tomatoes - 2

Turmeric Powder, and Coriander Powder and chopped Chillies.

Turmeric Powder - 1/2 tsp

Fry for 5-10 seconds. Then add chopped Spinach and fry

Asafoetida or Hing - 1/4 tsp

for 2-3 minutes. Then add Peanuts and the Dal mixture. Add

Tamarind Pulp - 2 tsp

Garam Masala, little Water, Tamarind Pulp, Jaggery and Salt

Jaggery - 1 tsp

to taste. Give a nice stir and bring to boil.

Snacks

Rawa (Semolina) - 1/2 cup

Melt Ghee in a pan and add Rawa in it. Roast Rawa very well

Ghee - 1/4 cup

for 10 to 15 minutes until it turns deep golden.

Hot Milk - 2 1/2 cups

Sugar - 1 cup

Banana - 1

Cashewnuts - 5

roasted Cashewnuts and cook them until Banana slices start

Cardamom Powder - 1/4 tsp

to caramelize. After Rawa gets roasted, lower down the heat

Heat up 1 tsp Ghee in a separate pan, and add Cashewnuts and roast until they turn brown. Add Banana slices to the

and add Hot Milk to that. Let the milk get absorbed in Rawa. Cover and cook for 3 to 4 minutes so that Rawa will turn soft. Add Sugar and mix well. Also add Banana mixture, Cardamom 5

Powder and mix well. Cover and cook over medium heat for 4 to 5 minutes.

Lunch, Dinner

Besan(Gram Flour) - 2 tsp

Mix Curd and Besan well in a bowl. Add Water and whisk until

Cumin Seeds - 1 tsp

Asafoetida or Hing - 1/4 tsp

Curd - 1 cup

Heat 1 tsp Oil in a pan. Add Cumin Seeds, Green Chillies,

Curry Leaves - 6

Curry Leaves, Ginger and Garlic and wait till it gets splutter.

Salt - 1 1/2 tsp

Sugar - 1 tsp

Water - 2 cups

Green Chillies - 3

Ginger - 1/2 inch piece

Garlic - 1/2 inch mashed

Oil - 2 tsp

it becomes smooth.

Now take off pan from heat and add Curd mixture and mix well.

Heat it, stirring continuously for 5 minutes.

Breakfast, Snacks

Sabudana(Sago) - 2 Cups

First wash and rinse the Sabudana and then soak them 6-7

Green Chillies - 3

hours in enough Water that all of it is submerged in the Water.

Roasted Peanuts - 1 Cup

Roast Peanuts in a pan till the Peanuts turn slightly brown, let

Cumin Seeds - 2 tsp

Potato - 1 medium diced

Oil - 3 tsp

Heat Oil in a pan. Add Cumin Seeds and Green Chillies, let

Salt - 1 tsp

them fry for 1 min and then add the boiled Potato. Heat till

Sugar - 1/2 tsp

the Potatoes turn golden brown. Add the Sabudana, mix well,

it cool and remove the skin and grind into powder.

for a minute. Sprinkle Salt, close the pan with a lid and let it cook for 10 mins. Check if the Sabudana has become soft and 9

turned brownish. If not, cook for an extra minute.

Beverage

Raw Mangoes - 2 medium

Rinse the Raw Mangoes in water and steam them in pressure

Cumin Powder - 2 tsp

cooker for 3-4 whistles till they become completely soft and

Black Salt - 2 tsp

Sugar - 4 tsp

Water - 3 cups

pulpy.

Remove the peel and take out the mango pulp. Mix the Black Salt, Cumin Powder and Sugar with the mango pulp.

Blend to make it smooth. Store the mixture in an air tight jar or bottle.

While serving Aam Panha, add 1 tsp of the preserve to one glass of Water and stir well.

Snacks

Besan(Gram Flour) - 1/2 cup

Peel and cut the Onion in very thin slices. Take Besan in to

Turmeric Powder - 1/4 tsp

mixing bowl. Add Red Chilli Powder, Turmeric Powder, Coriander

Coriander Leaves - 1/4 cup

Onion - 1 cup thinly sliced

Red Chilli Powder - 1 tsp

Add Water and make that thick batter. Add finely chopped

Coriander Powder - 1/2 tsp

Coriander Leaves and sliced Onion and mix well. Set bowl

Salt - 2 tsp

Water - 2 cups

Powder, and mix well.

aside for 15 minutes.

Heat up oil for deep frying in a vessel. Add little bit of the hot oil in the batter and mix it. Drop spoonful of the batter in to 13

the hot oil. Deep fry batter until it turns deep golden colour from both the sides.

Beverage

Milk – 1 litre

Take a vessel, roast Almond and Pistachios in it. Now add

Sugar – 4 cups

Cardamom Powder and Nutmeg Powder to it. Grind the mixture

Cardamom powder – 1 tsp

Nutmeg powder – 1 tsp

Almonds – 1 cup

Now in a thick vessel boil Milk on very low flame. Boil it for some

Pistachio – 1 cup

time, stirring continuously.

to fine powder.

Then add Sugar.

When Sugar dissolves completely add the grinded powder 15

and mix well.

Iâ&#x20AC;&#x2122;ve been a food enthusiast myself from a very long period of time. I still remember my childhood days when my mother used to cook those delicious Maharastrian delicacies. The taste was just incomparable and still continuous to be. This book marks a milestone of those great days and great taste and also a ritual of passing on the recipes from generation to generation. I thank my mother Mrs. Anagha Bhake for those mouth watering memories and also for sharing the recipes with me which I have illustrated in this book. I also thank my very good friends Padamchitt Saxena and Prajita Prasad for helping me out with photography and production.

‘Bhojanam Karishye’ in Sanskrit means eating food or the action of having food. This book covers the recipes which are generally made on specific occasions in Maharashtrian Culture such as poojas and other festivals. The book is also a Maharashtrian food guide covering from breakfast to dinner also

including beverages which are for a special occasions or a specific season. From Poha in breakfast, Patal

Bhaji and Kadhi for lunch in ganesh festival, Aam Panha for summers, Masala Doodh for poornima kojagiri, the delicious kanda bhajis for a rainy evening and more -this book gives you the set of recipes which you would definitely want to go home and try out and enjoy the similar taste of food as that of your mother.

Non-Fiction/Cookery

₹ 150