Metkut

 

Its been so long I blogged anything here... a dear friend reminded me saying she misses reading it. She also described the page and it’s layout with those birdies on the page... it was such a sweet thing to hear .. 

I felt ..I should write now...

It so happened that  I made this very traditional and close to every Maharashtrian's heart prep called Metkut ! so I thought what better than this to break my blogging fast :) 

I can call it a condiment may be?  

It is a flavorful powder eaten with hot steaming rice with dollop of Ghee and salt added as per your taste. 

Metkut is an emotion.. full stop! 

Am sure there is a fond memory in your mind attached to Metkut - Bhaat.

May be our Ajji's prep when we visited her in the summer vacation... or may be as a comfort food when we need something simple and nostalgic.. 

Fortunately my 10 yo is loving it and he actually asked me to make it when it got finished... 

Growing up away from homeland - it means a lot to an Indian mum :-)

So.. please comment your fond memory about Metkut - I would love to read it :)

there are 4 ways that we eat Metkut - 

First and most common - with steaming hot rice and ghee.

second -  Add little tamarind and jaggery chutney to it and mix well. Add enough water for a chutney consistency. Add finely chopped onion and coriander leaves, salt to taste.Add a nice oil tadaka on top - only mustard , Cumin , Hing.

Third - Add yoghurt to Metkut and little water - again to get a chutney consistency. Add onion and coriander leaves and salt. Top it up with a tadaka, 

Fourth and my favorite again - soak Poha - medium thickness rice flakes with very little water and set aside for 10 min for them to soak the water. Add red chilli powder , salt, roasted peanuts powder , sugar, turmeric, Metkut.Add chopped coriander leaves and optional - onion. 

Tadaka is must ;) 

So without further ado - here is the recipe of  dear Metkut :-)

Ingredients:

1.25 cup Chana daal 

0.25 cup Urid daal  ( washed and air dried previous night )

0.25 cup Rice ( washed and air dried previous night )

2 tbsp. Wheat

2 red whole chilies 

10 cardamoms

1 tsp mustard seeds

1 tsp cumin seeds / Jeera

1 tsp Methi seeds

15 whole black pepper

3 Cloves ( lawang)

1 tsp Nutmeg powder ( jayfal)

1 tsp turmeric

2 tsp Dry ginger powder ( suntha)

Note: This powder doesnt have slat in it - whenever you use it salt gets added to the dish separately.

Procedure:

1. Dry roast all ingredients separately one by one.(except the powders mentioned in the ingredients )
2. While roasting Wheat - you will see they will be almost ready to get popped up. That is the sign to stop. 
3. Once all ingredients are cooled down after roasting, add turmeric, Ginger powder, Nutmeg powder to the mixture. 

Suggestion :  Grind red chilies first in your blender then grind rest of the ingredients together.

This makes sure the chilies get grounded well and mixed well. 

Blend to a smooth fine powder as much possible with your blender. 

Once ready, sieve it through a flour sieve and store it in air tight container. 

The left over coarse powder can be mixed with yoghurt and made into a prep like the third prep mentioned above. 

Metkut can also be relished just on its own by adding a little salt , cold oil of your choice and mixed well to a semi fluidly consistency and enjoy with Chapati / Jowar Bhakari. 

Enjoy !!! Please do share your special memories about Metkut in comments.

#vegan #rice #comfortfood #metkut #marathifood #maharashtrianrecipes #metkutbhaat

Kairicha Bhat-Raw Mango Flavored Rice-Green Mango Rice

Kairicha Bhat/Raw Mango Rice

Quite summery....Tangy yummy Rice..must do in Mango season..
No cooking involved ..just a matter of 10 min.Good option for Lunch box or 1 dish dinner.


Ingredients:
1 Cup Basamati rice
Grated Green Mango  1 Cup
2 red chillies
1/2 TSP Turmeric powder
1 TSP sugar
Salt to taste
1 TSP Urid dal
Couple of Twigs of Curry leaves
1/2 TSP of Mustard seeds and Cumin seeds
3-4 Green chillies finely chopped or to the taste
1/2 Tsp lemon juice ( Optional and depends on Sourness of the mango you use)
                                                           
Procedure:

1. Pressure cook rice with 1.5 Cup of water. Or, Cook it anyway you are comfortable with but the rice shouldn't be too soft or soggy, the grains should be well cooked and separate. 
2. Spread rice in a large plate or a Bowl.
3. Add the grated mango, salt,sugar. Mix everything together gently.
4. If the Mango is not enough sour you can add more grated mango. Taste the mango before you add it to the rice. You know yours and your family's taste very well,so  take a call on the basis of amount of Sourness you wish to have in the rice. If the mango is Sweet then don't just increase the amount of mango but add little lemon juice to the rice for sourness.
5. Keep 3 or 4 Tsp oil in a pan to heat. Once heated, add Urid daal to the oil. Once it turns out light brown, add mustard seeds, cumin seeds, chopped green chillies, curry leaves and at the end full red chillies.
6. Pour this mixture on the Rice. Again,mix gently but making sure whole Tadaka gets applied to the Rice properly.
7. Serve with your fav. side dish with this. Either go for a spicy pickle or some chili flavored crisps or anything you like.

Tag: Mango, kachha amba,kairi,Kachha Aam,Raw mango

Bisi Bele Bhat - Karnatak's Rice delicacy / Spicy Rice with mixed vegetables

Bisi Bele Bhat

My husband's favourate and one of the traditional Karntak recipe. Bisi means Hot Bele mean Daal and Bhat means Rice in Kannada..so together it becomes a Hot Daal-Rice :) But many times word to word translations do not convey the aura of recipe isn't it?

So..here I go with another rice delicacy..hope you enjoy it:)

Ingredients:

Chopped Vegetables: Beans,Carrot,Cabbage,Potato.

Other Ingredients:

2:1 proportion of Rice:Toowar Daal ( lentils/Arhar ki daal )

Bisi Bele Bhat Masala ( I will put this recipe soon...but you will get it in Stores easily .Try MTR..)

Turmeric 1/2 Tsp

Jaggery to taste

Tamerind pulp/extract To taste

Salt to taste

handful of groundnuts

Curry leaves

Generous amount of pure Ghee :)

Procedure:

1. Pressure cook all the chopped vegetables.
2. Pressure cook Rice n daal with extra water to soft cooked mixture. Let it be as watery as possible.
3. In a cooking pan keep 2 cups of water to heat up(approximately decide as per the quantity you make. The picture above should suggest you the consistency I am trying to show)
4. Once water is hot, add turmeric,Tamerind pulp,jaggery,BBB Masala. Stir well. Let all the spices get added to the water well.
5. Add all the cooked vegetables. 
6. Add cooled down mixture of cooked Rice-Daal.
7. Add salt to taste.
8. Mix well. Cook for 5-7 min so that the spices get mixed well  with rice,vegetables.
9. Check salt,masala and add if needed as per your taste:)
10. In a separate kadhai/small wok put generous amount of Ghee.Let it heat well. Once hot, add mustard seeds,curry leaves,groundnuts.
11. Pour this tadka on top of the Bisi Bele Bhat. 
12. Have to Serve hot with nice crisps. In Bangalore they used to serve it with chips or Khari Bundi on top:)

Very very easy to make:) Just have to cut lots of vegetables..but its nice to eat so many veg.:)

Have a nice day!!

Don't forget to try and post your valuable comments on the recipe:)


Tag : Bhat,Bhath,Bisi Bele Bhath

Maharashtrian Masale Bhat

Easy to make, tasty,little spicy, less time for cooking..and like that .. this is a rice recipe in a marathi way :) Masala used is a garam masala generally used in marathi cooking, but you can use any garam masala of famous/favourite brand :)

Preparation Time : 10 Minutes

Cooking time: 5 Minutes

Ingredients:

1 cup rice

2 cups water

2 Medium sized potatoes chopped in cubes

2 onions finely chopped

chopped cilantro for garnishing

lemon juice to taste

salt to taste

cumin seeds,mustard seeds,oil, 1 or 2 bay leaf for tampering

Turmeric powder
Garam masala(Black masala)/काला मसाला

Ground nuts

Jaggery to taste

Grated coconut for garnishing

Procedure:

1. Wash the rice and remove all water and keep the it aside in a bowl for around 15 minutes.
2. Keep pressure cooker pan on stove, pour 2 tbsp oil and heat the oil.
3. Once oil is hot, put mustard seeds then cumin seeds,bay leaf.
4. Put chopped potatoes,onion.
5. Stir well.
6. Put turmeric.
7. Put 1 or 1 1/2 tbsp garam masala. Stir well.
8. Put ground nuts. And stir well.
9. Put rice now and saute well for around 5-6 minutes.
10. Pour water , put salt,jaggery as per taste. stir well
11. Cook for around 3 whistles.
12. Once the cooker is cooled down, serve hot after garnishing it with grated coconut and hopped cilantro.Squeeze lemon to add little sour taste to it before serving.
13. You can fry/roast urid papad to serve with it :)

Enjoy !!!!!!!!!!

Hope you liked it ....

Onion-Tomato Pulao

Today was very hectic at office..when i came home..felt like having something fresh..spicy.... but fast..not much preparation..so i feel this recipe would be appropriate if you have less time and are more hungry and have a few vegetables at home ..:)

Hope you like it ..Enjoy !

Preparation time: 15 minutes

Cooking time:10 Minutes

Ingredients:

1 cup rice

2 cups water

3-4 small onions chopped vertically.

2 tomatoes finely chopped

ginger-garlic paste

Cinnamon approximately 2 to 3 inch long

2-3 cloves

red chilli powder as per the taste

salt to the taste

2-3 table spoon oil

cumin seeds

ground nuts

1 spoon sugar for the taste.

for garnishing : Grated coconut and finely chopped coriander leaves.

Procedure:

1. Wash the rice, remove the water and keep aside in a bowl.
2. Heat oil in cooker.
3. Put cumin seeds.
4. Once cumin seeds crackle, put ginger-garlic paste.
5. Saute for a minute, then put cut onion and saute again.
6. Put cut tomatoes and stir well.
7. Put the rice and saute for 2-3 minutes. Put cinnamon and cloves.
8. Pour water and stir well.
9. Put red chilli powder and salt,sugar as per the taste.
10. Mix everything properly well so that lumps don't get created out of chilli powder.
11. Saute for a minute.
12. Put ground nuts.
13. Let it cook for 3 whistles.
14. Garnish with finely chopped coriander leaves and grated coconut. ( optional).

Healthy Tomatoes: Lowers the risks of different types of cancer, excellent amount of vitamin C,good source of vitamin A,helps improving skin texture and color,a good blood purifier.

Enjoy!

दाक्षिणात्य पद्धतीचा पुलाव - Pulao

साहित्य :

१ कप तांदुळ

३ ते ४ कांदे उभे बारीक़ चिरून घेतलेले

200 ग्राम पत्ता गोबी उभी बारीक़ चिरून

७ ते ८ हिरव्या मिरच्या किंवा चवीनुसार घेणे

५ ते ६ पाकळ्या लसुण

मूठ भर मावेल इतपत पुदीना

कोथिम्बिर

अध्रक किसुन घेतलेला

दालचीनी १ काड़ी

४ ते ५ लवंगा

२ मोठे चमचे खोवलेल नारळ

1 मोठा बटाटा उभा बारीक़ चिरून . finger चिप्स जसे असतात तसा

१ वाटी मटार

१०० ग्राम श्रावण घेवडा

१०० ग्राम गाजर उभा चिरून

चवीनुसार मीठ

पाणी

३ ते ४ मोठे चमच तेल

जीर फोडणी करता

कृती:

कुकर मधेच डायरेक्ट करुयात.

तांदुळ धुवून घेउन पाणी काढून भांड्यात १० मिनिटे ठेवा। तो पर्यन्त मसाला बनवुन घेउयात.

ओला मसाला तयार करण्या करीता : १ कांदा बारीक़ चिरून घेउन तो लसुण , हिरव्या मिरच्या, दालचीनी, पुदीना,अध्रक,लवंगा,खोवलेल खोबर, किंचित कोमट पाणी असा सगळ मिळुन मिक्सर मधून वाटुन घ्या

कुकर मधे तेल गरम करायला ठेवा.तेल चांगल गरम झाल की त्यात जीर,थोडीशी दालचीनी, लवंग घाला.

सर्वात प्रथम चिरलेला कांदा घाला ,कांदा अर्धा शिजत आला की पत्ता गोबी , गाजर, बटाटा ,बीन्स घाला.

सर्वात शेवटी मटार घाला.सीजन नसेल तर frozen मिळतात ते वापरले तरी छान लागतात.

आता धुतलेले तांदुळ घालून चांगल ढवळुन घ्या.

५ मिनिटे तसाच ढवळत राहिल्या नंतर , वाटलेला मसाला घाला.

१:२ ह्या प्रमाणा पणे पाणी घाला .

चवीनुसार मीठ घाला.

१ दा चांगला ढवळुन घेतल्यावर कुकर च झाकण बंद करून 3 शिट्ट्या होऊ दया.

गरम गरम असताना वरून बारीक़ चिरलेली कोथिम्बिर पेरून वाढा.