Recipe for Matki Usal

Ingredients:

2 Cups Sprouted Matki

1 Tsp. Mustard seeds

½ Tsp. Cumin

a pinch of Asafetida

½ Tsp. Turmeric powder

1 Tsp. Chili Powder

1 Tsp. SKP masala

1½ Tsp. Goda masala

3 Tbsp. Fresh coconut

1 Tbsp. Lemon juice
2 green chilies
1 Tsp. Salt

Heat oil and temper with mustard seeds, cumin, and green chilies.

Recipe for Chavali Usal (Blackeyed Beans)

Ingredients:

2 Cups Chavali (Blackeyed Beans)

soaked overnight

1½ Cups Medium Onion, finely chopped
2 Tbsp. Garlic finely chopped

½ tsp. Turmeric powder

½ tsp. Chili powder
1 tsp. SKP Masala

1½ tsp. Goda Masala

1½ tbsp. Jaggery

3 tbsp Fresh grated coconut

1 tsp. Salt

2 cups Water

A pinch of Asafetida

Heat oil in a saucepan. Temper with garlic and asafetida.

Recipe for Nital (Tamarind Curry)

Ingredients:

1 tbsp. Tamarind concentrate
½ mediumsize Onion
1 Green chili
¼ cup chopped Corrinder chopped
¼ tsp. Turmeric powder
2 tbsp. Oil
¼ cup Jaggery
¼ tsp Salt
1½ cup water

Mix all the above ingredients with hand and add water to it.
Serve it with white rice with mutton on the side.

Recipe for Kuval (Coconut Curry)

Ingredients:

2 cups coconut milk
1 tbsp. Tamarind pulp
½ medium size onion
1 green chili chopped
¼ c chopped cilantro
¼ c jaggery
½ tsp. salt

Crush all the ingredients with hand.

Recipe for Kolambi Bhat (Shrimp Pulao)

Ingredients:

For marinade:

1 green chili

4 cloves of garlic

2 tbsp. Chopped fresh cilantro

16-18 medium size shrimps

1 cup basmati rice

1 medium size onion thinly sliced

3 tbsp. oil
1 tsp. Turmeric powder
1 tsp. Skp masala
1 tsp. Red chili powder
1 tsp. Dhane powder (cilantro powder)
½ tsp. Garam masala
1½ tsp. Salt
2 cups hot water

For tempering:
1 inch Cinnamon stick
1 black cardamom
3 cloves
2 bay leaves

For garnishing:
2 tbsp. Cilantro
2 tbsp. Grated fresh coconut

Wash the rice 3-4 times.

Recipe for Mango Pahna ( Mango Drink)

Ingredients:

2 raw mangoes
1½  cups sugar
1/2 tsp cardamom powder
a pinch of saffron strands.

Remove the stems from the mangoes. Boil them in pressure cooker. Take three whistles. When it cools down, remove its skin and seed. Blend the pulp with sugar and cardamom powder in a blender. Pour it in a glass jug and add crushed saffron to it and mix well. Refrigerate. When you want to serve, fill half the glass with the mixture and top it up with chilled water.

Recipe for Hapus Ambyacha Murramba

Ingredients:

3 cups Firm Alphanso

   Mango peeled and cubed

3 cups sugar

1½ cup water

6-7 Cloves

7-8 Pods of Cardamom

Pinch of saffron strands

Heat water, sugar, cardamom, cloves and saffron in a pan. When the sugar dissolves add the mango pieces and cook uncovered until the syrup has two string consistency. Remove from the heat, cool completely and bottle it in a sterilized glass jar. Store refrigerated for up to 1 year.

Recipe for Karanji

Ingredients:

2 cups Maida (all purpose flour)

½ cup Cornflour (cornstarch)

1 cup Ghee

1 cup Grated dried coconut
¼ cup Chopped pistachios
¼ cup Chopped almonds
¼ cup Raisins
1½ cup Sugar
2 pinches Saffron
½ tsp. Nutmeg powder
1 tsp. Cardamom powder
2 tbsp. Poppy seeds
2 tbsp. Wheat flour
Make the filling a day earlier.
Filling :
Soak the nuts for 1 hour and shell them. Let them dry on a paper towel. Now slice them thinly. Dry roast coconut. Put it in a plate. In ½ tsp ghee fry the chopped nuts till their color changes slightly. Put it in the same plate as coconut. Like this fry poppy seeds, raisins, and wheat flour separately and add them to coconut. Grind the sugar in a grider to make it very fine. Mix coconut mixture and sugar. Also add cardamom powder, nutmeg powder and saffron to it. Now mix everything very well.
On the day you want to make karanjies follow the following steps.
Saran:

Put ½ cup of ghee and soften it by using your fingers and make it fluffy. Add cornflour (cornstarch) to it and mix it so as to get smooth and fluffy texture. Keep it aside.

Cover :
Melt the ghee. Mix maida (all purpose flour) and ghee. One should get crumbly texture.
Add chilled water to it so as to get dough which is a little firm, not too soft. Cover with a damp cloth.
Stuffing the Karanji :
Knead the dough very well. Divide it into 3 equal portions. Roll them into three thin chapaties.
Now take one chapati and spread thin layer of saran evenly on it. Place second chapati on top of it and again spread saran on it. Place the third chapati on it and roll the whole thing evenly from all the sides to make it little bit thin. Now spread the saran evenly on it. Start to roll these three chapaties together like a log. Slowly squeeze the log to stretch it a little longer. Cut it into evenly into ¾ inch discs. Take a disc and roll it flat and thin. Put 1½ spoonful of filling in the center and apply milk around the edges. Fold it over and join the edges and seal it very well. Now take a karanji cutter or fork to give it a nice shape. Now put it in a plate and cover with a damp cloth. Like this make 5-6 at a time and deep fry them in ghee on medium heat till its pale pinkish in color.

These karanjies are a must-have in the Somvanshi Khsatriya Pathare community for Diwali.

Recipe for Badam Pista Chikki

Ingredients:

2 cups sugar
1 cup light corn syrup
1 cup water
1 cup raw almonds
1 cup pistachios
pinch of saffron threads
2 Tbsp. butter





In a heavy bottom saucepan fix a candy thermometer. Heat sugar, cornsyrup, and water together and stir till the sugar dissolves. Cook over medium heat till the thermometer reaches 250 degrees. Now add Saffron, almond and pistachios. Stir often and cook till the temperature reaches 290 degrees i.e hardcrack stage on thermometer. . Now remove from heat and add butter stir very well. Pour it on a silpat mat or a buttered pan. Quickly spread evenly with a spatula. When it is cooled slightly make square shapes with a knife. When completely cold break along the grooves with your hand.

Tip: Use the silicon silpat mat its not messy and much easier. If you have edible rose petals use ½ cup and add it at the same time as nuts and skip saffron, it tastes even better.

Recipe for farjbee bhaji(green beans)

Ingredients:
2 cups green beans - washed and chopped
1 small potato chopped into small cubes
2 green chilies chopped
pinch of asafoetida (hing)
½ tsp cumin
½ tsp turmeric powder
1 tsp goda masala
½ cup grated fresh coconut
2 tbsp chopped corriander
1 tbsp lemon juice
2 tbsp oil
¼ tsp sugar
salt to taste

Method:
Heat oil and temper with asafoetida, cumin, green chilies, and turmeric. Add the chopped
potatoes and chopped green beans. Mix well, add goda masala and cover it with a lid. Put little water on the lid and cook till the beans and potatoes are tender. Now add salt, and sugar. Mix very well and cook for a minute or two. Take the pot off from heat and add lemon juice, fresh coconut and chopped corriander. Serve with chapati.

recipe for Pangoji

Ingreedients
3-4 medium size potatoes
1 cup coconut water(not milk)
1 cup whole wheat flour
1½ green chili
1 tsp tumeric powder
2 tbsp jaggery
¼ cup chopped corriander
¾ tsp salt
¼ tsp baking soda

Boil and crush potatoes with your hands. Add wheat flour, chili, jaggery, corriander, soda, salt, tumeric powder to coconut water.Mix well and add the crushed potatoes to it mix everything very well and cover and keep it for 1½ to 2 hours. Now fry it like dumplings.
Serve it with green coconut chutney.

Recipe for Tomatocha Saar (Tomato Curry)

Ingredients

1 large red tomato
1 tsp cumin
1 tbsp ghee
1 small green chili
1 sprig fresh cilantro

2 tsp grated jaggery

¼ tsp tumeric powder
¼ tsp red chili powder
1 tsp salt
1 cup thick coconut milk
½ cup thin coconut milk

½ cup grated fresh coconut

½ tspconcentrated tamarind

Grind coconut, ½ tsp cumin seeds, green chili, cilantro together.Heat ghee in a pot. When its smoking add cumin stir and add ground paste. Now add tumeric powder, chili powder, salt, tamarind, jaggery, thin coconut milk and chopped tomato. Mix everything very well and cover it. Let it simmer for 15-20 minutes. Now add thick coconut milk. Simmer for 5 minutes or so, do not let it boil. Remove from heat. Sprinkle chopped cilantro.

Serving suggestion: Serve with plain white rice, papadums, lemon pickle.

Recipe for Ukadiche Modak

Ingredients (makes 12 modaks)

1 cup rice flour
1¼ cup water
2 tsp ghee
¼ tsp salt
1 cup grated fresh coconut
½ cup jaggery
1 tsp cardamom powder

Filling:
In a heavy bottom pot mix coconut, jaggery and cook over slow heat covered. When the jaggery melts take off the cover and cook till it becomes soft and there is no more liquid. Now add cardamom and let it cool.

Covering:
Now take a medium size pot and add water cover it. When the water boils add salt and ghee. Now reduce the flame to minimum and add flour. Mix it very well and cover, after 2-3 minutes shut off the flame. After 10 minutes knead the dough with hands till its soft and smooth. This is called Ukad. Divide Ukad into 12 equal balls.

Putting the modak together:
Take two small bowls in one take couple of tablespoon water and the other take a tablespoon of melted ghee or oil.Smear oil and water on both hands and keep the Ukad ball in left hand and with the thumb of your right hand make indentation onto the ball. Keep on doing this, also smear water and oil on both hands as you are doing it so that the dough doesn’t crack. Now make a small bowl out of this. Add two teaspoon coconut filling in it. Now start pinching the rim all around and make it like a frilled skirt. Now a modak by sealing at the top. Keep them under a wet cloth so that they don’t dry and crack. Put these modaks in a modakpatra (a steamer) and steam it for 15 minutes.

Serve warm. You can make a small opening at the top and pour ¼ tsp of ghee and serve, it really tastes amazing.

Recipe for Bhanole (a savory afternoon snack)

Ingredients

3 cups sliced cabbage
¾ cup sliced onions
1 green chili
1 cup chopped fresh corriander
1 cup cococnut milk (thick)
¼ cup Jaggery
1 tsp Goda masala
1¼ tsp Salt
½ tsp Chili powder
½ tspTumeric powder
1 tsp Dhane (corriander) powder
½ tsp Jeere (cumin) powder
2 tbl Oil
1½ cup Besan(cheakpea flour)
½ tsp baking soda


Mix all ingredients except besan with hand nicely. Apply oil to pot in which you will steam bhanole. Now add besan to the above mixture till you get a little thicker consistency than bhaji (fritters). Pour this mixture in the oiled pot. Steam it for 50 minutes in pressure cooker without whistle/weight. Let it cool down. Now cut it into squares. You can serve it as it is, or shallow fry and serve.

Recipe for Ananas Amti (Pineapple Curry)

Ingredients
½ medium size pineapple
1 medium size onion
1 tsp cumin
1 tbsp chanyache pith
1½ tsp sugar
½ tsp tumeric powder
2 medium green chili
2 tbsp fresh coconut
1 cup thick coconut milk
1 ½ cup thin coconut milk
2 tbsp splited cashewnuts
2 tbsp ghee

Grind fresh coconut, 1tsp cumin, 1 chili together to fine paste and keep aside. Chop onions in thin slices. Chop green chili in four pieces. Heat ghee in a medium size pot. When it is very hot put cumin, green chili stir and put sliced onion. Saute till the onions look translucent. Now add chanyache pith fry for a minute now add the ground paste, sliced pineapple, cashewnuts, sugar and salt. Stir till everything is coated nicely. Now add thin coconut milk. Cover and cook on medium heat for around 20 minutes. Now check if the pineapple is cooked. When the pineapple looks translucent it means its cooked. Now add thick coconut milk. Heat for another 5 minutes and its ready to serve with plain rice.
Tip: if the pineapple is very sweet adjust the flavor with a tsp of lemon juice or if its sour adjust with one more tsp of sugar.

Welcome to SKP traditional recipes

A new traditional SKP recipe will be posted every week. You may visit the site to review the recipes, or you may subscribe to this feed from the RSS links below.