Maharashtrian Pangat Jevan!

My Janmabhumi- Maharashtra and Obviously, Mumbai. I am a Maharashtrian and eating food related to maharashtra comes to me very naturally.
The first place which comes to my mind when it comes to Maharshtrian food is obviously a Maharashtrian wedding. The typical pangat and the typical brahman padhaticha jevan is always admired and loved by me! Being a vegetarian, the lagnatla jevan is a treat for me. Ranging from the koshimbir right to the shrikhand, everything is just perfect!
A typical plate would include--


1. salt, lemon slice
2. green chutney
3. Kakdi chi koshimbir.
4.bhaat, topped with tuup and Varan.
5. Puri
6.batatachi bhaaji
7.Alucha phadphada (Maharashtrians will understand what I am talking about!!)  or its called Alu chi Oli Bhaaji.
8. Masale Bhaat/ Wangi Bhaat
9. Wangyacha Bharit is also an option.
10. Shrikhand/Amrakhand/ Amras(depends on mango season)
11. And finally, Mattha/Taak

Such a platter! Wow! And whatever I have listed is just the basic. People add many many more things to this and it also varies according to the season and occasion. The most famous and the most unique item here is the Masale Bhaat and the recipe is-- (courtesy Tarla Dalal)


Masale Bhaat
Ingredients:
1 cup uncooked rice
1/2 cup Brinjal cubes
1/2 cup tendli cut vertically
pinch of hing/asafoetidia
piece of ginger
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1/2 cup chopped onions
2 green chillies chopped
1 tsp oil
salt to taste

Powder the following---
1/2 tsp cumin seeds
1/2 tsp coriander seeds
8-10 black peppercorns
3 cloves

Toppings--
1/4cup chopped coriander leaves
1/2 tsp chilli powder
1/2 tsp sugar
1/4 cup grated coconut

from tarladalal.com

Method--

1. Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
2. Heat the oil in a pressure cooker and add the asafoetida, ginger, turmeric powder and cumin seeds.
3. When the seeds crackle, add the onions and green chillies and sauté till the onions turn translucent.
4. Add the brinjals, tendli and the soaked rice.
5. Add the ground powder, salt with 2½ cups of hot water and pressure cook for 2 to 3 whistles.
6. When the rice is done add the topping mixture and toss well.
7. Serve hot. 

Italian Food and Cravings!

When I was a kid, I never had the brains to experiment with food. And international cuisine meant- Chinese and that too Indian Chinese. I was never a fan of Indian Chinese except the soups(I still like hot n sour). But, when I tasted my first pasta and i remember where- Copper Chimney(ya :P), Worli (had a Sunday brunch)...fell for it immediately. The herbs, the sauces, the cheese...oooh just too good.

The best Italian, I dont think I have discovered any place which serves exclusive Italian. But...hold on, Little Italy, Malad does serve only Italian and exclusively Vegetarian so its a treat for the Veggies. They also serve Mexican which was good. I enjoyed tasting Enchiladas and some baked potatoes. Really tasty!

Now I am writing this because I am craving for some baked pasta and I am going to make some- either this weekend or this evening. Ill surely put up the Invention test on the blog. Watch this space for more..

Till then Cheers and eat healthy!