E is perfect for EGG RASSA and EGGPLANT KAAP
This information is a part of a unique series known as "The A-Z of Marathi food". India may be the land of diversity. Each one of the 28 states in India includes a unique cuisine however the Indian food offered in restaurants represents merely a small fraction in our culinary heritage. I range from western Indian condition of Maharashtra. Capital: Bombay (Mumbai). Population: 96 million (only 11 countries on the planet possess a population greater than Maharashtra). Language: Marathi. Traditional Marathi meals are earthy and humble, different and very tasty. Additionally, it remains relatively unknown to non-marathis. Its time to adjust that. I invite you to definitely join me with an alphabetical culinary tour of my condition. We'll feel the letters A to Z making a dish with every letter to exhibit-situation Marathi cuisine.
E is perfect for Egg Rassa and Eggplant Kaap
E is really a hard letter! However, it will are a symbol of two British words, Egg and Eggplant which hold great potential in Marathi food, so thats things i opted for.
Eggs really are a question food similar to the beans we checked out a week ago: being nutritious, readily available and affordable. Egg curry-Grain is actually my personal favorite comfort food. Each and every region asia features its own type of making curries and a large number of recipes exists for egg curry. The main one I've selected may be the curry or "rassa" ("ras" means juice and "rassa" is really a juicy preparation. a curry) from home-town. My house-capital of scotland- Kolhapur is definitely an ancient temple town. a town that increased round the famous Mahalaxmi Temple. For any temple town, Kolhapur has plenty unpious bad-boy attitude! It's a city well-noted for its colorful language (the type of profanity tossed around in routine Kolhapuri conversation will make a trucker blush) bold folk dances known as "lavnee" an appreciation of meat (vegetarians like myself are a very beautiful species in Kolhapur) and first and foremost, because of its spicy spicy food. The normal feast meal in Kolhapur: a dry mutton dish, a mutton "tamda rassa" (red curry), a yogurt-based mutton "pandhra rassa" (white-colored curry), grain and onion relish. How's that for any balance diet. Being an aside, Kolhapuri ladies have a properly-deserved status to be feisty ("Lavangi Mirchi Kolhapur-chi") as V discovered hard way :)
Like a tribute to my Kolhapuri roots, I made an Egg rassa lunch. The curry is simple to create whatsoever, and it makes sense very aromatic and tempting. The deep flavors of the curry are extremely authentic. Anybody who not take care of eggs can certainly put some veggies in rather. potato and cauliflower is a great combination.
serves 4-6
Ingredients:
6 eggs, hard-steamed
2 large onion, roughly chopped
2 large tomato plants, roughly chopped
1 cup fresh/frozen grated coconut
1 teaspoon minced ginger root
1 teaspoon minced garlic clove
8 whole cloves
8 whole peppercorns
6 dry red chillies
1 teaspoon poppy seeds
1 teaspoon fennel seeds (saunf)
4 tablespoons of oil
1/2 teaspoon turmeric
salt to taste
2 tablespoons of minced cilantro for garnish
Method:
1. Inside a pan, heat the oil, add cloves, peppercorns, chillies, poppy seeds and fennel seeds and saute up until the spices are aromatic and sizzling.
2. Add some onion, ginger root, garlic clove and fry well till browned.
3. Add some coconut and fry till well-toasted.
4. Add some tomato plants and continue frying for several-4 minutes.
5. Grind this mix right into a fine paste, with a couple water as necessary while grinding.
6. Transfer the paste to a saucepan, add salt and turmeric and enough water to create your preferred consistency provide a boil and simmer for ten minutes.
7. Peel the steamed eggs, halve them and add these to the curry. Simmer for an additional minute.
8. Garnish with cilantro.
To create a traditional Kolhapuri meal, serve this egg rassa with jeera grain and "dahi kanda" (yogurt-onion relish). Both of them are super easy to create.
Jeera Grain
Inside a saucepan, combine 1 cup lengthy-grained grain (Basmati is most effective), 2 cups water, dash of salt, 1 teaspoon cumin seeds. Provide boil, then simmer will grain is tender.
Yogurt-Onion Relish
Slice some onion really really thin (a mandoline could be useful here). Mix the onion with yogurt, a touch of salt, and a few minced cilantro. Then add milk to thin the relish when the yogurt looks too thick.
The following "E" dish can also be certainly one of my top picks since it tastes so great and since it is produced in minutes. Kaap means "cut" in Marathi which means this simply describes cuts of vegetables that are pan-fried to create a side dish. This is among individuals dishes that you simply make in the last second to perk up an easy meal of dal and grain, or when you really need an additional side dish in the last second.
Eggplant Kaap
serves 4-5 as side dish
Ingredients:
1 large eggplant
1/2 cup grain flour
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder/ red pepper cayenne
Salt to taste
Oil for frying
Method:
1. Wash the eggplant and reduce slices crosswise. The thickness from the slices could be 1/4-1/2 inch thick, based on regardless of whether you like the "kaap" crispier or "meatier". Put aside. Many people peel, salt and drain the eggplant but I have not found this to become necessary.
2. On the plate, mix the grain flour, salt, turmeric and chilli powder.
3. Heat 1/2 inch of oil inside a skillet.
4. Dredge each slice within the flour mixture, patting in order that it will get coated on every side, and shallow-fry the eggplant on every side till crispy. Drain in writing towels.
Serve hot with grain and dal. Other vegetables which make good kaap are: raw plaintains, potato, yam, pumpkin. An assorted "kaap" platter is indeed a treat!
That concludes our "Egg-citing" E-journey. The following letter is "F". Hmmm. any suggestions for that one?
