chicken sukha.........By Kirti Pataskar

Chicken sukha: Chicken sukha is a dry chicken dish and goes well with rice bhakri or chapati.It is one of the most staple dish in Konkan's homes and restaurants.Though cooking method differs we are here giving you the simple,easy to make and tasty version of the same.Hope you love it.

Ingredients:

• 1 1/2 Kg Chicken
• 10 Red Chillies
• 2 tbsp Coriander
• 10-12 Pepper Corn
• 1/2 tsp Jeera
• 1/2 tsp Methi
• 2 inches Cinnamon
• 6 Cloves
• 1/4 tsp turmeric
• 5-6 cloves of garlic
• 2 Onions
• 2-3 Tomatoes
• 5-6 Curry leaves
• 1 cup Grated coconut
• 1 Lime(small)
• Salt to taste
• 1 tbsp ghee + 1 tbsp Coconut oil

Cooking Method:

Masala Powder: Dry roast red chillies, coriander, methi, jeera, cinnamon and cloves and powder them.

Masala Paste: Grind 1 onion and garlic into a paste. Add grated coconut and grind for a while.
Cut chicken into small pieces. Wash, drain and marinate with turmeric, salt, and lime juice and keep aside.

Heat ghee and oil and fry the chopped onion till golden brown, add chopped tomatoes and saute till oil separates.
Add curry leaves and fry for a while.

Now add marinated chicken. Mix well and allow to cook for a while.

Now add ground masala paste and masala powder, mix well and allow to dry.

Garnish with coriander leaves and serve hot.

occassion cake shop,kandivali east

As a kid,I was never attracted towards chocolates but all I liked was ice-creams n cakes.That passion  remains with me till today.But as I grew up  the cream cakes and its freshness kept worrying me since my kids n me are being allergic to it.I have experienced renowned cake shops selling a day old cakes guiltfree.But only when I came across Occassion cake shop in Thakur Complex,kandivali east,my notion about stale cakes relieved.Occassion cake shop is owned by maharashtrian young guy,Virendra Sawant.He opened this shop 5 years back and the responsnse is just over-spilling.You can see customers coming to the shop till 10 o'clock at night for buying cakes,pastries,decoration material etc.What makes "Occassion" special and different from other chain of cake shops is their freshness of the cakes and creams.Also,they have customised varieities in cakes and self-invented cakes by Virendra.

various cakes at "occassion"

some best selling cakes-rainbow,chocolate truffle,swiss truffle and black forest

Virendra has opened a second cake shop in Goregaon.When asked Mr.Indrajjit ,the handling person at kandivali shop said,they return their day old cakes and make new ones everyday.One can have their cream cakes with no fear of falling ill...!The shop is open all 07 days a week and its working hours are from 08.00 am to 10.00 pm.This is one of the must-visit cake shop in suburbs.

Mejwani @ kandivali.............By Kirti Pataskar

Well,if you are a kandivali east dweller and pissed off  over the unavailability of authentic maharashtrian sea food or non-veg delicacies, then you no longer need to roll down your tears as there is a fantastic agri restaurant opened in Thakur Complex,kandivali east.This outlet is started around 7-8 months back and as anticipated the response is undoubtedly overwhelming.As a food blogger,I had an urge to go and cover this restaurant with all my tastebuds.I finally decided,took up my photographer friend Amey and went there.You know,if there is anything that makes me happy is when I see any entrepreuner is a woman.That makes me really proud n positively envy..!n Yesss..same is the case with Mejwani.This Restaurant is run by Mrs.Pradnya Patil and her two daughters-Neha and Mrunal.It is in thakur complex,kandivali east and the timings are from 11.00 am.-10.00 pm.(monday closed) . Mejwani serves you the most authentic Agri food.Over the years,among maharashtrian cuisine Agri food has remained "left-out"from public's eye.After tasting it I seriously felt that this food certainly deserves more exploration and publicity.

Mejwani's entrance

        The restaurant's interior is done up with all coastal photographs of Maharashtra forts and their importance written below them.

another wall with historical coastal pictures n its importance

On the second wall,nice pictures of non veg delicacies have been put up.Two ethnic lamps hanging from celing n their yellow light makes one feel warm n familiar to the venue.Those yellow lights also add gloss to the ambience.

one wall with delicacies pictures

The area is relatively small with only two tables and eight chairs.So more n more people opt for "take away"orders.Pradnya tai is very courteous,soft-spoken woman and knows how to handle her guests.She was very busy with her orders,sauteeing,stirring,doughing n frying..!her daughter and one maid were assisting her.There were also delivery boys-Sarvesh n Durvesh.

The elder daughter Neha is great at attending guests.Having a work experience in hotel industry,she is well seeped in this cooking industry too.She precisely confessed that she has tasted the so-called best marathi or konkani  or goan restaurants in the city,but "Maa ke haath ka khana remains unbeatable" for her..

second daughter Mrunal cooking as her mother..!

it was wonderful chatting with Pradnya tai , Neha n a little baby on her lap

We ordered the best selling dish in starter...i.e fried prawns...It had a rice flour coating and the whole prawns were fried.It was served with schezwan chutney.It was crispy ,non-spicy fritters.The prawns inside were properly cooked.We finished off our starter.N there  came Pradnya tai with her hot,puffed up rice flour bhakri with chicken suke (dry chicken n rice flour flat bread).I couldnt believe that the same hands keeping track of money on the counter sometime back had made such beautiful wonders.!! Bhakri was superb..! it just melted on our tongue.Chicken suke was very delicious,not-so-spicy,with prefect mixture of oil,dry coconut n agri masala.I asked Neha that how different Agri food is from malavani food? n she rightly said,that the ground masala is different.The red dry chillies n a couple of more ingredients are different.

fried prawns

rice bhakri n chicken suke

mouthwatering prawns biryani

Nowadays,in most of malavani restaurants,there is no authentic malavani or konkani food.Sometimes,their coconut stinks due to long time storage.Some add coconut cream instead of fresh coconut milk which is again no-no for the best cooking.Mejwani never stores their left-over fish or any sea food.They return it to their vendor or they dispose it off .Finally,its the matter of health,Neha said.We cleaned up two Bhakris n Chicken suke and there came for our joy "prawns biryani"n solkadhi..both the dishes were cherry on the top!heavenly delicious.The fried onions on Prawns Biryani was making a statement..!Solkadhi was wonderful.Unlike,other konkani or kolhapuri food,I was not feeling bloated or burping with the sour taste after food.Again Biryani was made with whole garam masala like cloves, peppercorns,agri masala n whole cooked prawns.I have seen very few places where they cook prawns so meticulously.Sometimes,prawns are left with chewy ,half cooked texture.But here,everything was going above our expectations.The two daughters and Pradnya tai were lovable and affectionate people.I came to know thate ven Pradnya tai's mother is a great cook but unfortunately we couldn't meet her that day.So you see,three generations are cooking and serving you with their love,courtsey n affection in the form of Mejwani..!Please please please go and try this restau...I am sure, like me you too will fall in love with it...!

(L-R)me,Neha with her princess,Pradnya tai n Mrunal

Heritage kitchen

It was mom n dad's anniversary and as usual we kept our minds gruelling about where to go for lunch.All of a sudden i realised that theres a new restaurant open on borivali link road called The Heritage Kitchen.We all went there on a weekday afternoon.Needless to say,since it was weekday,the restaurant was less crowded and we received very good attention n service from all the staff.The restaurant is built with keeping in mind its name "heritage" and has been architectured alike.

We started with the straters first...i.e.dry manchurian.It was our first experience with the outlet n its food.so I was abit more conscious about the palate.The starter cames with a bit more saltiness in it.When we realised we complained it to the staff and staff too showed immediate courtsey to replace the dish but we denied as we had already cleaned it up.Then came main course full of veggies,parathas,rotis,boondi raita nad cherry on the top-kashmiri pulav.Pulav was a hit bacause of its beautiful aroma of desi ghee which reached our nose 3 seconds before the pulav..!it was full of dry fuirts,nuts,veggies..and the main thing was the grain was completely cooked and soft..which was exactly perfect for my parents n children.we relished on it.

Gulkand ice cream

The manager named Allwyn personally came to us to greet and ask about the starter which we complained of.When we got to know that it is my parents' anniversary,he ordered complimentary gulkand flavoured ice cream scoops on which my kids had their hands on..!later,after some time one more plate of ice cream scoops was ordered forcibly by Mr.Allwyn.

Mr.Allwyn In light grey shirt n his prompt staff

we enjoying @ Heritage kitchen

.They also have candle-lit dinners on one day of a week.Next time,I visit there,I am going to taste some Italian dishes there.In all the restau is a good place to visit,dine and relax..

My own version of Maharashtrian chicken rassa

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)

My Nagpur trip...long food trail

It is not unusual for an airline staff n its family to go hanky-panky on their anytrip as their every journey by flight is immensely unpredictable.Staff tickets are subject to load which makes sense in the words that if flight has seats to occupy you guys then you can dream of your destination only once you are aboard!! something like this happened when we all planned our Nagpur trip.i and vivek are habitual to the unpredicatbility of our each journey by plane but this time my mom-in law n kids were also accompanying us.but Gods Grace airline had enough seats to occupy its staff n his family members.andso started our nagpur journey.

For the first time I was going to nagpur.it was a distant relative's wedding.These days i travel anywhere mainly for food,to taste their local delicacies,city's signature dish,city's restaurants etc.Ours was a short trip of two days.We didnt take any food in flight as it was to be bought n paid and as we all know it was not of good quality.i mean who will pay 200/300/- bucks for a single sandwich which cant even fill your stoamch half.!!

Nagpur has wide roads,dry climate,not-so-tall buildings n pretty high traffic n pollution.you can almost feel this city's development right from birth to its adolscence while walking on the roads.Wedding reception on saturday evening in rani kothi...one of the most famous ,upscale ,oppulent hall in nagpur.There were few stalls of chaat,barbeque,pizza n dinner.in all of them,i liked pizza n felt it a bit edible.it was thin crust n a person was serving hot directly from oven to plates...(which was also taking time).i tasted chaat.they had pani puri,dahi vada,kachori chaat.all the chaat items were mediocre.I decided to skip my main course n feed myself only with starters n deserts.(which proved to be a wise decision later !)i tasted starters like spring roll n paneer tikka.spring rolls were very oily but less spicy n had perfectly chinese flavour.Paneer tikkas were good  and had perefctly smoky flavour of barbeque.the dinner had paneer ,mixed vegetable,paratha n dal-rice.The deserts were  chumchum and rasmalai.All two deserts were extremely yummy.

then came the next day's meeting.i went there with somehow lost heart !!as i was already disappointed with previous day's menu.but to my surprise,sunday moring menu was good enough.there were no starters.but the luch was served on time and the selection of menus was highly commendable.they had phulka(flat wheat bread) which they were making partly on tava n then once phulka is half roasted,it used to go on flames which was installed beside tava.and this way everybody was being served with hot n soft phulkas.

hot phulkas...reday to serve!

Thereafter they had sambharwadi.it is a fritter made with all types of flours stuffed with dry masalas.There was also masala vaangi(spicy brinjal vegitable made in vidarbha style) with lots of oil n masala.brinjals were almost floating in oil n thick gravy.it was worth tasting.then there was delicious,ghee laden puran poli(sweet bread made with jaggery,bengal gram n wheat flour).

masala vaangi(spicy brinjals)...vidarbha style

delicious mouth watering puran poli

To soothe yourself from this hot n spicy menu,there was chaas or taak or butter milk.I couldnt taste two famous signature dishes of nagpur.i.e. savaji chicken and vada bhaat.first dish was deliberately avoided by me as i wont be able to digest such gastronomically spicy dish n second dish has been kept reserved for my next trip to nagpur..!

All about "Malavani Jatra" (Malavani Food festival)

The essence of maharashtrian culture greatly goes with the essence of malavani culture.rather at some point of time people outside maharashtra widely get confused between Malavani n Maharashtrian culture n food.Though,Malavan is a predominant geographical part of Maharashtra ,its food also has great signifiance all over the places.This Malavani jatra is cast by authentic Malavani mahila Bachat Gat,Vikas gat etc.This fair is generally 10-11 days and keeps rotating its places.

I happened to attend this today at Mahavir Nagar,kandivali west ...in one of the suburbs of mumbai.there were many spectacular ,notable things about this fair.First is the grand historical entrance.the entrance had been built in the form of fort n later welcomed by a statue of shivaji maharaj riding his horse.

then ,there were many enumerable food stalls from street food to authentic Konkani food.Since i was travelling with my kids,I first preferred to taste Ice Ball (Barfacha gola) in kala Khatta flavour.

It was something i was long waiting for.Then I moved on. We took some Manchurian with schezwan sauce on it.Obviously,my little boys aould not have it as sause was too spicy for them.I tasted it.and could rate preety nice by roadside food ratings and mediocre by authentic Chinese food ratings.I moved a stall further and quite surprised to see Ukadiche modak.(Now its really hard to demystify this konkani sweet dish into hardcore English dish).but it was awesome...perfectly cooked,perfectly sweet.each modak was costing 15/-..but i should say it is worth it.

To-die-for desert "ukadiche modak"

various food stalls @jatra

Then the most famout n to-die-for stall was waiting for us.Suka mutton(dry mutton),Mutton rassa(gravy mutton),chicken rassa(gravy chicken) and bhakri(jowar flour bread)was laid on the table.All the dishes were temting n delicious and ofcourse spicy for a Brahmin girl like me...who is not used to so much of hot and spicy food in general.The flavours in all the above dishes have dominant flavours of dry coconut (suka khobra),onion and secret ingredient malavani masala!!...Some stalls had laid tables n chairs for their people who want to relax and enjoy their every bite of food.i liked this concept because then people can sit,chat n have thier at food at peace.Next ,the stalls were for sea food lovers..(not sooo much for me ).even though,i tasted surmai fry,bangda n pomfret fry.Needless to say,all the fishes were evenly fried ,their masala  also had soaked into the fish ..the fish were fresh n juicy n every bite was giving justice to our pocket for what we spent for...!Since it was Sunday and the second last day of Fair,people were rushing in groups to eat,play,stroll n enjoy.they also had kept wood toys made in sawantwadi,then malavani masalas,kuleeth peeth,thalipith bhajni,amboli peeth,chicken dry masala powder,mutton dry masala powder n god only knows how many.

All I should say is one should attend this fair atleast once in his life for food entirely.