Background: I think this recipe was invented by my Mommy as I do not think I have eaten it anywhere else but my house. It is the best starter dip I have ever tasted and is an ideal dip to be had with Potato Chips, Monaco Biscuits or even cucumber and carrot sticks!!
It is a very healthy option (as compared to some of the other readymade dips available in the market) and can be consumed in larger quantities without feeling guilty and it is very simple to make and does not take more than 15 minutes to make.
Ingredients
(1) 2 Packs of “Chitale” or “Asli” Dahi (curd)(even 1 pack will do depend on the quantity you want to make)
(2) 2 Onions as finely cut as possible into rectangular 0.5 cm pieces
(3) 1 Capsicum as finely cut as possible into rectangular 0.5 cm pieces
(4) Some finely chopped coriander
(5) 2 Green chilies
(6) Salt to taste
Preparation
(1) Take the 2 Tins of Dahi (curd) and empty the same into a thin towel / “Pancha” as we say in Marathi which will help us soak the water out of the curd. It is similar to the process in which we make Shrikhand
(2) Tie the other end of the cloth into a knot and hang the cloth for about 5 hours so that all the water can seep out. Alternatively you can put this tied up cloth into the fridge in a container and the water will seep out about 4 to 5 hours
(3) Open the cloth after 5 hours and and empty the remains of the curd into a large bowl. It will be slightly off white in colour and will appear dry like soft paneer
(4) Add the chopped onion, capsicum, chilies, coriander and the salt to taste and mix well
(5) Your dip is ready, serve cool
Do try it out and let me know your feedback on Ask.Pranav@Gmail.Com
Friday, October 16, 2009
Monday, September 28, 2009
Home Made Pizza Recipe
Background: This recipe will always be close to my heart as this is one of the first recipes I attempted under the guidance of my grandmother (whom most of us refer to as “Amma”). As a kid I used to spend lot of time at my paternal grandparents place in Matunga and after playing the entire morning “Amma” used to make home-made Pizza for lunch.
It was always served with Gold Spot later replaced by Mirinda (never a cola). Eating this, brings back memories of my childhood and the fun time I had with all my cousins in the summer holidays. It is much more tastier than any of the Pizzas at Pizza Huts and Dominos and is healthier as well … but similar to all other things good ….. takes some time and considerable effort to prepare, however if you follow the guidelines below you can never go wrong.
Best of luck!!
Ingredients: The following ingredients will make 4 Pizzas approximately 8 inches in diameter, would ideally serve 4 people
For the Pizza Crust
(1) 1 Cup Curd (Dahi)
(2) Half Cup Oil
(3) Half Teaspoon Soda
(4) A pinch of Salt & Sugar
(5) 3 Cups Maida (White flour)
For the Pizza Paste
(1) 1 kg tomatoes cut into cubes (as small as possible)
(2) 4 Onions cut fine (as small as possible)
(3) Lasoon (Garlic) – 4 pieces cut horizontally as per the circular cross section
(4) 5 Table Spoon Oil
(5) A handful of coriander (kotimbir) cut fine
(6) 2 Capsicum cut fine
(7) Grated Cheese to put on top of pizza
(1) 1 kg tomatoes cut into cubes (as small as possible)
(2) 4 Onions cut fine (as small as possible)
(3) Lasoon (Garlic) – 4 pieces cut horizontally as per the circular cross section
(4) 5 Table Spoon Oil
(5) A handful of coriander (kotimbir) cut fine
(6) 2 Capsicum cut fine
(7) Grated Cheese to put on top of pizza
Making of the Crust: The preparation of the dough for the crust will need to be done at least 5 hours before paste, this is important as the quality of the crust will depend on the softness of the dough and the dough will be soft, if mixed at least 5 hours before and then allowed to stand
(1) Take the curd, oil, soda, salt, sugar and Maida in a wide flat vessel and mix well
(2) Note that you will need to mix very well and only after 10 minutes of mixing will all the ingredients make one lump. You will need to keep mixing and massaging this lump for at least 30 minutes to make it soft
(3) Note that the more you mix and massage it, the softer it becomes and the better it tastes, so do not take a shortcut on this part (it is also very good fore-arm and wrist exercise and you can easily skip going to gym for that day)
(4) After 30 mins when the dough has become soft, you can just put it in a vessel and cover it with a damp cloth (my grand-mom told me it has something to do with fermentation and the soda, I do not believe her but do it none the less)
(5) After 5 hours of keeping covered with a wet cloth the dough is ready to be used
(2) Note that you will need to mix very well and only after 10 minutes of mixing will all the ingredients make one lump. You will need to keep mixing and massaging this lump for at least 30 minutes to make it soft
(3) Note that the more you mix and massage it, the softer it becomes and the better it tastes, so do not take a shortcut on this part (it is also very good fore-arm and wrist exercise and you can easily skip going to gym for that day)
(4) After 30 mins when the dough has become soft, you can just put it in a vessel and cover it with a damp cloth (my grand-mom told me it has something to do with fermentation and the soda, I do not believe her but do it none the less)
(5) After 5 hours of keeping covered with a wet cloth the dough is ready to be used
Making of the Paste: This is the simpler part, but it is fairly time consuming.
(1) Take the oil and put it in the Kadai and put it on a low flame
(2) Put in the cut Lasoon (garlic) and wait for about 2 mins till it turns pink
(3) Put in the cut onion and keep stirring until the onion turn pink as well
(4) After the onions start turning pink, put in the tomatoes and start mixing well. The tomatoes need to cook well and all the water from the tomatoes needs to come out and this is what takes a lot of time
(5) 10 mins after adding the tomatoes, you need to add the cut capsicum and mix the paste well.
(6) You will observe that the water starts coming out of the tomatoes. This water will need to evaporate for the mixture to become a paste and this will take at about 30 minutes
(7) Keep mixing the paste and you will be able to see the water content. You will know the paste is ready when the water content reduces drastically and no water is visible at the bottom of the kadai when you mix it
(8) When all the water is evaporated and you are convinced that the paste is ready add salt to taste. You can taste a spoonful and check that the salt content is to your liking
(1) Take the oil and put it in the Kadai and put it on a low flame
(2) Put in the cut Lasoon (garlic) and wait for about 2 mins till it turns pink
(3) Put in the cut onion and keep stirring until the onion turn pink as well
(4) After the onions start turning pink, put in the tomatoes and start mixing well. The tomatoes need to cook well and all the water from the tomatoes needs to come out and this is what takes a lot of time
(5) 10 mins after adding the tomatoes, you need to add the cut capsicum and mix the paste well.
(6) You will observe that the water starts coming out of the tomatoes. This water will need to evaporate for the mixture to become a paste and this will take at about 30 minutes
(7) Keep mixing the paste and you will be able to see the water content. You will know the paste is ready when the water content reduces drastically and no water is visible at the bottom of the kadai when you mix it
(8) When all the water is evaporated and you are convinced that the paste is ready add salt to taste. You can taste a spoonful and check that the salt content is to your liking
Making of the Pizza: Now you need to marry the 2 prepartions above very carefully by following the steps given below
(1) Divide the dough into 4 equal parts for the 4 pizzas
(2) Similar to how you make chapattis, dab the dough in some additional Maida and use the Polpat and Latni (I do not recollect the English words for the same ) and make into a circular form of some thickness (definitely more than a chapatti)
(3) Use the reverse of a spoon and drive some random wedges into the circular rolled dough (simple cuts of 1 cm thickness not fully piercing the dough). This ensures that when you put the dough on the tava, the same does not inflate like a balloon
(4) Now put the circular rolled dough on the Tava and let it become crisp and hard on one side which will take about 1.5 minutes. You can keep lifting it and taking a look to check if it has the necessary brown patches
(5) After about 2 minutes turn it over and now let the other side cook. On the top side (which was down earlier and has brown patches) spread the paste generously from end to end and put the grated cheese over it. If you want it healthy, use less cheese
(6) Cover with a thick dhakkan on low flame for about 7 minutes until the cheese melts
(7) Serve really hot with cold Mirinda / Gold Spot (Amma recommends that this goes with orange drinks only and should never be had with Colas, and the entire taste is lost if it is not served with an Orange Drink)
(1) Divide the dough into 4 equal parts for the 4 pizzas
(2) Similar to how you make chapattis, dab the dough in some additional Maida and use the Polpat and Latni (I do not recollect the English words for the same ) and make into a circular form of some thickness (definitely more than a chapatti)
(3) Use the reverse of a spoon and drive some random wedges into the circular rolled dough (simple cuts of 1 cm thickness not fully piercing the dough). This ensures that when you put the dough on the tava, the same does not inflate like a balloon
(4) Now put the circular rolled dough on the Tava and let it become crisp and hard on one side which will take about 1.5 minutes. You can keep lifting it and taking a look to check if it has the necessary brown patches
(5) After about 2 minutes turn it over and now let the other side cook. On the top side (which was down earlier and has brown patches) spread the paste generously from end to end and put the grated cheese over it. If you want it healthy, use less cheese
(6) Cover with a thick dhakkan on low flame for about 7 minutes until the cheese melts
(7) Serve really hot with cold Mirinda / Gold Spot (Amma recommends that this goes with orange drinks only and should never be had with Colas, and the entire taste is lost if it is not served with an Orange Drink)
Variations
(1) The Paste can be put on bread along with cheese and you will have Bread Pizza
(2) You can serve as started after cutting the pizza into small squares (it is uncommon and widely appreciated as an appetizer)
(1) The Paste can be put on bread along with cheese and you will have Bread Pizza
(2) You can serve as started after cutting the pizza into small squares (it is uncommon and widely appreciated as an appetizer)
You need to keep in mind
(1) The paste shrinks in size and the measurements given above will suffice 4 pizzas only, even though you may feel it will suffice for more. The volume Considerably reduces when the water evaporates
(2) This Pizza can be made with Wheat flour as well – as suggested by Amma – but I have never tried it, so please do so at your own risk
(3) Cooking time is 2 hours so be prepared
(2) This Pizza can be made with Wheat flour as well – as suggested by Amma – but I have never tried it, so please do so at your own risk
(3) Cooking time is 2 hours so be prepared
I have made this for parties a couple of times and have got good feedback. It is important to remember that this dish is much healthier than the pizzas available outside and in that lies its true strength.
Do send in your feedback and comments to Ask.Pranav@Gmail.Com and I will try to respond to you as soon as possible
Introduction: Recipes from my Mother
When I was serving the notice period on my previous job, I had a lot of free time on my hand for about 2 months. I wisely put it to productive use by spending a lot of time with my grandmothers and mother learning how to cook those various dishes / preparations I grew up on, but I am very sure that the next generation will never get to see the sight off.
So, every other weekend I spend some time with the culinary wizards from my family learning the art of cooking authentic Maharshtrian / Konkani cuisine with the sole aim that our generation and the next should have access to these delicacies and I will be able to give the same culinary experience to my kids and grand kids
I also feel these recipes will have tremendous monetary value about 15 years from now and can earn me big bucks :)
I have tried to give a context to every recipe and have given detailed explanation for each step making the recipe a bit lengthy, however I feel this is very necessary for a person who is trying it for the first time.
Do mail your feedback and comments to Ask.Pranav@GMail.Com . I would be happy to read them and improve the site.
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