Kolumbiche Tikhale - Prawns Curry

My Mumbai visit is incomplete without slurping "Kolumbiche Tikhale" at Sayba, Bandra. Let me be honest. If I were living in Mumbai, I would not have bothered to recreate this curry at home. But then I don't live in Mumbai and I crave this curry rather insanely, so this is just my attempt.

Kolumbiche Tikhale
Prawns Curry
Ingredients
1 1/2 cups medium prawns, peeled
salt
1/2 tsp turmeric powder

Grind to a fine paste
1 cup fresh coconut
2 cloves garlic, chopped , roast in a few drops of oil
1 small onion, roughly chopped about 1/4 cup
1 tbsp. coriander seeds, roast
4-5 black peppercorns, roast
1 tsp tamarind paste
1 tsp raw rice, soaked in water
7 byadgi chilies, soaked in water
2-3 Kashmiri chilies, soaked in water

Tempering
1/2 tbsp. oil
2 tbsp. minced onion

Suggested Accompaniment
Plain Rice

Method
1. Clean, rinse prawns. Marinate with salt and turmeric powder. Set aside.
2. Grind coconut with the remaining ingredients to a smooth paste.
3. Heat oil in a pan. Sauté onion till golden.
4. Add prawns and masala.
5. Adjust water. Do not make it too thin.
6. Adjust for salt.
7. Bring to boil. Let it simmer for 10 minutes.


Note -
1. Kashmiri chilies are used for color and byadgi chilies are used for heat.


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Goda Masala

Goda Masala is, undoubtedly,  my most beloved spice powder. Mostly Indian food lovers are familiar with Garam Masala  but Goda Masala is a very complex and rustic spice blend used primarily in Maharashtrian cooking.

After painstakingly preparing Goda Masala at home for years together, my grandmother herself at one point, approved and endorsed Ketkar's Goda Masala [Dadar TT, Mumbai] and since then, she always bought her masala from there. This masala tasted just like my grandmother's own blend. Later, when Ketkar brothers closed down their shop, my frantic aunts and mom looked around for getting Goda Masala.

With due respect to all the pre-made, branded blends available in the market today, I am not very happy with the flavor of the goda masala which is available in the boxes on the shelves of the stores. However, there are quite a few places in Mumbai where you do get very good Goda Masala - Sarvodaya Stores, Dadar or Vijay Stores, Vile Parle  are really good.  But making your own blend is always very special.

This blog has many recipes that feature Goda Masala and I repeat, no other masala can substitute goda masala as flavor won't be just the same. Also please note that this Goda Masala is not the Kala Masala using onion and garlic. However, since this goda masala too is very dark brown - almost black in color, it is referred to as "KaLa Masala" in my family. Traditionally,Goda Masala is never, ever used with any non-vegetarian cooking. But of course, you are the ruler in your kitchen, so do as you please.

After gathering all the ingredients, I finally decided to make my own batch. I have used my cooking bible - Ruchira for making this masala. This recipe is based on Ruchira though it's not exactly same.

Thank you, Chaitali for that final nudge for posting this recipe. I would not have blogged it without your encouragement.




Goda Masala
गोडा  मसाला
Maharashtrian Spice Blend
Ingredients
2 cups coriander seeds/धणे
1 cup grated, dessicated coconut/सुके  खोबरे
1/2 cup white sesame seeds/तीळ
2 tbsp. cumin seeds/जिरे
1 tsp shahjire/शहाजिरे
1 tsp cloves/लवंग
2 pieces of 1" cinnamon/दालचिनी
1/2 tsp asafetida/हिंग
2-3 bayleaves/तमालपत्र
2 dagadfool/दगडफूल
1/2 tsp turmeric powder/हळद
1/4 cup chili powder/तिखट
2 tbsp. salt/मीठ
1/4 tsp fenugreek seeds/मेथी दाणे
1/2 tsp mustard seeds/राई /मोहरी

Oil as needed

Method
1. Dry roast sesame seeds. (without adding any oil)
2. Dry roast dessicated coconut (without added any oil)
3. Heat oil. Add asafetida.
4. Roast each spice one after the other, taking care not to burn. Use low flame.
5. Now, add roasted sesame seeds and coconut and roast again for few minutes.
6. Grind to fine/coarse powder based on your preference.
7. Store in an airtight container.

Some recipes for which Goda Masala is a must are -
1. Aamti
2. BhopLyacha Rassa
3. Batatyacha Rassa
4. Gavarichi bhaaji
5. Shenga -Vangyachi Bhaaji
6. KaLa Bhaat
7. Bharli Vaangi

Note
1. Let spices come to room temperature before grinding otherwise steam will be trapped in the masala blend.

Goda Masala Ingrdients

Credits
Ruchira - by  Mrs. Kamalabai Ogale.

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DaaNyache KooT - Roasted peanut powder

We Maharashtrians, always have daaNyache KooT in our pantry or fridge. It's nothing but roasted, unsalted peanut powder that adds nutty flavor to the koshimbeers, bhaajis and upwas cuisine.

Although, readymade daaNyache KooT is readily available especially in India now, I make my version. You can expedite the process by buying roasted, unsalted peanuts and grinding them coarsely in your blender. But traditionally, raw peanuts are roasted patiently, peeled off, hidden from kids who just want to gobble those roasted peanuts and run away, and then pound in a huge mortal and pestle. These days even blender/mixer can be used to make the powder. Whatever your preferred appliance of grinding is remember that a little crunch is necessary so do not powder these roasted peanuts too fine. It needs to be a coarse powder.

DaaNyache KooT
Roasted, unsalted peanut powder
Ingredients
Raw, unsalted peanuts - preferably from Indian Stores

Method
1. Pick peanuts for any impurity.
2. Place in an iron wok.
3. Keep on stirring from time to time on medium flame.

4. After the peanuts are uniformly roasted and the peels seem to come out easily,  switch the gas off.
5. Let them cool down enough to handle with bare hands.
6. Try to take the peels off.

7. Place them in a plate - traditionally a woven container called soop/सूप   - was used to get rid of the peels, as shown below.

8. After the peels are discarded, process the peeled, roasted peanuts in the food processor to make a coarse paste.

9. Store in an airtight bottle in fridge.

10. Use as needed.

Note -
1. As peanuts are being roasted and are very hot, sprinkle few drops of water. This will help peel come off easily.
2. My aunt used to put roasted peanuts in a cotton cloth bag and then she would remove the peels by squishing the cotton bag from outside. The peels come off easily and you don't have to touch super hot peanut.

 

 

 

 

 

 

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Homemade Toop/Ghee/Clarified Butter

I explained the process of making white butter yesterday and how mom turned it into clarified butter.

But in the United States, I make clarified butter differently. I just simmer sweet cream butter (no added salt please! ) and let it turn into ghee/toop.

Sometimes, for flavor & if in season, I add a turmeric leaf.

Homemade Toop/Clarified Butter/Ghee
Ingredients
A stick of sweet cream butter (one or more sticks per need)


Method
1. Add the stick of butter/(or sticks) to a heavy bottomed pan.
2. Let it heat on a low flame.
3. Simmer till the butter is clarified that means you see milk solids at the bottom of the pan. We call this milk solids as beri/बेरी   in Marathi.

 

Note -
1. Do not use salted butter sticks.
2. You may add a fresh turmeric leaf - tied in a knot, while butter is heating up. This may be an acquired taste.

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Homemade White Butter/LoNi

 

My mom used to make homemade white butter - which we call LoNi/लोणी  in Marathi - every fortnight or so. She would painstakingly collect the cream (saai/साय ) and then add a spoonful of yogurt to prevent it from turning rancid. After every few weeks or so, she would churn it using a wooden yogurt churner stick - which we call Ravi/रवी  in Marathi. A huge dollop of homemade butter would start lurking out from that cream collection. The remaining buttermilk was used for making kadhi and some white butter would be retained to serve with bread, bhakri or thalipeeth and remaining butter was clarified to make toop/ तूप /ghee.

Here in the United States, I don't collect cream because we don't even drink full fat milk. But very rarely, I make white butter. It's a simple process here. I just use heavy whipping cream and churn it to turn it into butter. This process was taught to me by a lady who was acting as a pioneer woman at the local dairy farm festival.

Homemade White Butter - American Desi way
Ingredients
Heavy whipping cream

Method
1. Keep on churning or whirling the heavy whipping cream either using butter churner or blender. Add a cup of water.

2. You will see butter floating on top.
3. Drain and scoop the butter out.

4. You can use the remaining buttermilk for making kadhi, mattha or as a stock for daily daals.

Note -
1. I use both wooden butter churner and mixer depending on my mood. The above picture is using Magic Bullet. If using mixer or processor, the butter is ready in the matter of seconds.
2. Refrigerate the homemade butter, covered tightly and use as needed.

A lady who is pretending to be a pioneer woman at the local dairy farm festival, churning butter from heavy cream.

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Homemade Dahi/Yogurt

Off late, the supermarket shelves are loaded with Greek Yogurt containers and I miss our good, old plain dahi - yogurt. During last few visits to the super market, I couldn't find my usual yogurt brand. The rest of the brands either had pectin or gelatin which I don't care in my yogurt. So I went the traditional route of making it at home.

I remember that my mom used to add active yogurt cultures to barely warm milk every single night so we had fresh yogurt next day. It's not really a hard process. Of course, you may wonder how was the yogurt created for the very first time, since to set the yogurt, you do need some yogurt! (active cultures/VirjaN in Marathi/MervaN in Gujarati)


Homemade Dahi/Yogurt
Ingredients
1 cup milk (full fat, 2%, skim - whatever is your choice)
1 tsp yogurt

Method
1. Heat milk on the lowest gas mark.
2. Once it's boiled, switch it off and set aside to cool down to the room temperature.
3. In a ceramic bowl, add a spoonful of yogurt. Beat it quickly.
4. Add barely warm milk. Stir once.
5. Cover and keep aside in a warm place to set.
6. Homemade yogurt will be ready in about 6 - 8 hours depending on the climate. It will set quicker in summer than in winter.
7. Refrigerate once the yogurt is set.

Note -
1. If you forget to keep the yogurt in the fridge after setting, it may turn sour.
2. Generally ceramic or earthenware containers are used to set yogurt in India.




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Bangde Puli Munchi - Tulu style Mackerels curry

Bangde PuliMunchi with Rosamatta Rice

I tasted this delicious Mackerels Curry at Jai Hind, Mumbai. I came to know that this was Tulu style fish curry. As I was devouring this hot and sour curry with rice, I thought of the ingredients that may have comprised this deliciousness.

This is my interpretation.

Bangde Puli Munchi
Hot & Sour Mackerels Curry - Tulu Style
Ingredients
3 mackerels, halved, gashes, cleaned
salt to taste
1/2 tsp turmeric powder

Soak in warm water
1 small ball of tamarind, seeds removed

Roast
12-15 byadgi chilies
1 1/2 tsp coriander seeds
7-8 fenugreek seeds

Grind above roasted spices with
1 shallot, peeled and chopped
3 cloves of garlic, peeled & chopped
1/2"ginger, peeled and chopped
1 tsp paprika for color

Tempering
1/2 tbsp. coconut oil
3 sprigs of curry leaves,

Method
1. Clean and halve mackerels. Cut gashes so the masala can penetrate. Marinate with salt and turmeric powder. Set aside.
2. Roast byadgi chilies, coriander seeds and fenugreek seeds.
3. Grind roasted spices with shallot, ginger, garlic and paprika.
4. Add tamarind pulp while grinding to make a fine but thick paste.
5. Heat oil in a saucepan. Add curry leaves.
6. As they splutter, add ground masala paste.
7. Saute for 5 minutes. Add 1 cup water.

8. As water comes to boil, add marinated mackerel pieces and salt to taste.

9. Let it simmer till thick gravy is formed.

Note -
1. Adjust byadgi chilies based on the desired heat. But this curry has to be hot and sour. After all, Puli = Tamarind, Munchi = Chilies!
2. Adjust consistency adding water as needed. But this curry should not have too thin consistency.
3. Readymade tamarind paste can be added.
4. You can use any other oil of your choice.

Credits
Jai Hind,
10, Hill Rd, Bandra West, Mumbai,
Maharashtra 400050, India

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