It is true that many years down the lane,maharashtrian food has remained undiscovered n received less publicity compared to the food of other communities.I really don't find out any valid or obnoxious reason for it though at the same time i have not succeeded in getting the real answer behind this mystery.Maharashtrian food is very diversified n complex due to its various regions geographically.But its unique strength is that this food is best mixed with any other food in the world.You can create your own version of fusion food with the use of maharashtrian dishes.
I have tried the same keeping the traditional menu and its condiments in mind.I have changed chicken rassa recipe (kolhapur style) a bit according to my own palate and you wont believe it turned out to be a big hit!so,below is the kolhapur style chicken rassa.Kolahapur is very famous for its two types of chicken rassa(chicken gravy)i.e. tambada rassa(red gravy) and pandhara rassa(white gravy).Also,kolhapuri masala is one of the most important ingredient in thses recipes.Chicken all over maharashtra is prepared in different styles,using different ingredients depending upon that region's production of crops.e.g konkan region has their own way of making chicken or mutton having fresh coconut a main ingredient,kolhapur or vidarbha or khandesh have their own staple using khus-khus or dry coconut or cahsew paste comparatively.I made chicken rassa using regular ingredients that are easily available in any woman's kitchen.
recipe name"Maharashtrian style chicken rassa...
ingredients:chicken half kg
ginger -garlic paste 02 tea spoons
onions (chopped n sliced) 04/05
tomatoes 02 (finely chopped)
khopra (dry coconut) 01 cup
turmeric
lal mirch powder
salt to taste
dhania-jeera powder 02 tea spoons
garam masala powder 01 tea spoon
oil
lime juice
coriander
method:marinate the chicken with turmeric,lal mirch powder n ginger-garlic paste and keep it aside for a couple of hrs.Then,slice 02 onions and chop 02 of them finely.heat oil in a pan.put sliced onions and fry.then add khpra or dry grated coconut and saute for few minutes.turn off the gas once the coconut and onions change their colour to golden.after the mixture cools down,grind it in fine paste in mixer.then take an another kadai,put oil in it.Add chopped onions and fry till onions turn translucent.then add ginger garlic paste,chopped tomatoes and finally the paste.one the gravy starts leaving oil,you can add dhania-jeera powder,garam masala or kolhapuri masala and saute for sometime .Then add chicken and water and put the lid.Once the chicked is completely cooked,squeeze lime juice on it and sprinkle coriander to garnish.turn off the gas and server.This chicken goes best with chapati or bhakri(Indian flat breads made with wheat flour of jowar /bajra /nachni flour respectively)
I have tried the same keeping the traditional menu and its condiments in mind.I have changed chicken rassa recipe (kolhapur style) a bit according to my own palate and you wont believe it turned out to be a big hit!so,below is the kolhapur style chicken rassa.Kolahapur is very famous for its two types of chicken rassa(chicken gravy)i.e. tambada rassa(red gravy) and pandhara rassa(white gravy).Also,kolhapuri masala is one of the most important ingredient in thses recipes.Chicken all over maharashtra is prepared in different styles,using different ingredients depending upon that region's production of crops.e.g konkan region has their own way of making chicken or mutton having fresh coconut a main ingredient,kolhapur or vidarbha or khandesh have their own staple using khus-khus or dry coconut or cahsew paste comparatively.I made chicken rassa using regular ingredients that are easily available in any woman's kitchen.
recipe name"Maharashtrian style chicken rassa...
ingredients:chicken half kg
ginger -garlic paste 02 tea spoons
onions (chopped n sliced) 04/05
tomatoes 02 (finely chopped)
khopra (dry coconut) 01 cup
turmeric
lal mirch powder
salt to taste
dhania-jeera powder 02 tea spoons
garam masala powder 01 tea spoon
oil
lime juice
coriander
method:marinate the chicken with turmeric,lal mirch powder n ginger-garlic paste and keep it aside for a couple of hrs.Then,slice 02 onions and chop 02 of them finely.heat oil in a pan.put sliced onions and fry.then add khpra or dry grated coconut and saute for few minutes.turn off the gas once the coconut and onions change their colour to golden.after the mixture cools down,grind it in fine paste in mixer.then take an another kadai,put oil in it.Add chopped onions and fry till onions turn translucent.then add ginger garlic paste,chopped tomatoes and finally the paste.one the gravy starts leaving oil,you can add dhania-jeera powder,garam masala or kolhapuri masala and saute for sometime .Then add chicken and water and put the lid.Once the chicked is completely cooked,squeeze lime juice on it and sprinkle coriander to garnish.turn off the gas and server.This chicken goes best with chapati or bhakri(Indian flat breads made with wheat flour of jowar /bajra /nachni flour respectively)
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