Maharashtrian cuisine comprises the coastal Konkan cuisine and the Varhadi cuisine of interior Maharashtra. Marathi food uses a variety of vegetables, fish, coconuts, peanuts and cashew nuts. . Taat Vadhana-(a method offsetting food on the plate) is the traditional and aesthetic way of serving food on a taat (plate).
Usually, usal is prepared by making a “vatan” – a mixture of onion and or coconut, and spices. A particular variant of bhaji (sabji-vegetarian dish) is the rassa . Vegetarians prepare rassa out of potatoes and or cauliflower with tomatoes or fresh coconut kernel and plenty of water to produce a more fluid behaviour than bhaji. The one masala that gives Maharashtrian cuisine its authentic flavor is the goda masala or kala masala
Non-vegetarian dishes are mainly popular with the predominant Maratha - warrior community and those really are very popular amongst a lot of people. They are normally chicken or mutton dishes. The taambda rassa (red curry),malvani chicken and pandhra rassa (white curry) of Kolhapuri chicken dishes from the southern city of Kolhapur and Varhadi rassa especially well known throughout the Marathi speaking world.
This onion coconut masala is spicy & goes well with marathi veg /non-veg curry & usal / rassa bhaji .
Onion coconut masala :
Ingredients
1big onion,
1 tsp pepper
10 garlic cloves,
1 piece ginger,
2 teaspoon poppy seeds,
5 cloves,
2 cinnamon sticks,
1/2 cup grated dry coconut,
salt to taste
Method :
1. Slice onions. Heat 1 teaspoon oil in a pan.
2. Add cinnamon, cloves,pepper onions, poppy seeds, and coconut. Keep mixing. when the spices start throwing nice aroma add sliced onion & saute till it becomes brownish.
3. Next add dry coconut & keep stirring .take care not to burn the vatan.
4.When the mixture turns golden brown, remove from the heat. Let cool and then grind into a fine paste. Add litte water while grinding.
Tips:
1.If you want to refrigerated (deep freeeze above ) masala for a month.& use remaining ingredients .This is especially used for chicken rassa /curry
2.You can even use fresh coconut instead of dry or both of them in 1:1 ratio.
3. You can add spices like fennel seeds , elaichi,coriander seeds,jeera (cumin) to above paste as per your taste in addition to onion & coconut.
4. For a milder bhaji version you can simply fine grind wet / dry coconut with very less oil without the spices & refrigerate for month.
5.Above masala tastes best when used fresh.
Usually, usal is prepared by making a “vatan” – a mixture of onion and or coconut, and spices. A particular variant of bhaji (sabji-vegetarian dish) is the rassa . Vegetarians prepare rassa out of potatoes and or cauliflower with tomatoes or fresh coconut kernel and plenty of water to produce a more fluid behaviour than bhaji. The one masala that gives Maharashtrian cuisine its authentic flavor is the goda masala or kala masala
Non-vegetarian dishes are mainly popular with the predominant Maratha - warrior community and those really are very popular amongst a lot of people. They are normally chicken or mutton dishes. The taambda rassa (red curry),malvani chicken and pandhra rassa (white curry) of Kolhapuri chicken dishes from the southern city of Kolhapur and Varhadi rassa especially well known throughout the Marathi speaking world.
This onion coconut masala is spicy & goes well with marathi veg /non-veg curry & usal / rassa bhaji .
Ingredients
1big onion,
1 tsp pepper
10 garlic cloves,
1 piece ginger,
2 teaspoon poppy seeds,
5 cloves,
2 cinnamon sticks,
1/2 cup grated dry coconut,
salt to taste
Method :
1. Slice onions. Heat 1 teaspoon oil in a pan.
2. Add cinnamon, cloves,pepper onions, poppy seeds, and coconut. Keep mixing. when the spices start throwing nice aroma add sliced onion & saute till it becomes brownish.
3. Next add dry coconut & keep stirring .take care not to burn the vatan.
4.When the mixture turns golden brown, remove from the heat. Let cool and then grind into a fine paste. Add litte water while grinding.
Tips:
1.If you want to refrigerated (deep freeeze above ) masala for a month.& use remaining ingredients .This is especially used for chicken rassa /curry
2.You can even use fresh coconut instead of dry or both of them in 1:1 ratio.
3. You can add spices like fennel seeds , elaichi,coriander seeds,jeera (cumin) to above paste as per your taste in addition to onion & coconut.
4. For a milder bhaji version you can simply fine grind wet / dry coconut with very less oil without the spices & refrigerate for month.
5.Above masala tastes best when used fresh.
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