Vegetable Stock

Vegetable stock is a flavoured liquid preparation. It forms the basis of many dishes, particularly soups and sauces.

Ingredients:

• Onion - 1 medium
• Carrot- 1 medium
• Potato- 1 small
• Cabbage- 4 leaves
• Celery -1 stalk or Coriander stems- ½ cup
• Garlic- 2 cloves
• Bay leaf- 2
• Black peppercorns- 4
• Cinnamon stick- ½ inch

Method:
Take all the ingredients in a deep pan with five cups of water and bring it to a boil. Simmer for fifteen minutes and strain. Cool and store in a refrigerator till further use.

Difference Between Grated & Scraped Fresh Coconut

Konkani/Malwani cuisine uses coconut liberally in various forms such as scraped, dry grated, fried, coconut paste and coconut milk. The use of coconut in the food is giving Konkani cuisine a characteristic taste.

I have mentioned about scraped coconut in my recipes. Many people ask me about scraped coconut. Today I am showing difference between grated coconut and scraped coconut.

I have traditional tools for grating and scrapping coconut.

# Grater
This tool is known as 'Khisani/खिसणी ' in Marathi. It is used for grating fresh coconut as well as dried coconut.
You can grate anything from this tool such as carrot, gourd, cucumber etc.

 # Scraper
The tool has sharp zigzag edges that helps in scraping the coconut.

# Traditional scrapper and cutter
This tool is known as 'Vili/विळी ' or 'Morali/मोरळी ' in Marathi.
The front part of Villi is used for scraping and other part with sharp edge is a cutter.

We hold the coconut in an angle against the zigzag sharp edges and move the coconut up and down the sharp edges. We can seat on this attached wooden board and could cut or scrap. 


Nowadays some food processors include coconut scraper. But this is not good option. I never use this but my friend had told me that hands vibrate more.


How to store fresh coconut:

• I usually scrap two coconut at a time. I consume this in 8-10 days. I store scraped coconut in a plastic container and keep in a deep freezer. They lasts for 1-2 months in good condition.. 
• Whenever you want to use, put out from freezer before 15-20 minutes. Or thaw in microwave.
• Whenever you are going to use frozen coconut for masala paste or chutney, don't forget to use warm water for grinding. Otherwise you can't get proper texture and taste. 

Kokam/Kokum Sharbat/Juice ~ Homemade Kokam Sharbat Syrup

Kokam sharbat syrup is made and is preserved for a whole year. It tastes sweet and sour. This is very delicious and healthy summer drink. It is very effective in acidity.
Kokam fruit is available in the coastal areas of India specially in the Konkan region. It used in many culinary and medical purposes.

It's scientific/botanical name is Garcinia Indica (Family Clusiaceae). Kokam is also known as Ratamba, Kokum, Bhinda, Birinda, Katambi, Punarpuli, Murugala-hannu in India. It's English name is Indian Mangosteen or Wild Mangosteen.
Dried Kokam peels used as a souring agent in the coastal curries.

Kokam Syrup

Ingredients:Kokam fruits- 30
Sugar- 2 ½ cups

Method:
Cut kokam fruit into two halves and scoop out the inner white flesh.

Fill these kokam cups with sugar and arrange them in a jar. Put some sugar at the bottom of jar and on the top layer.
Bind a cotton cloth to top of jar and keep this jar in strong sun for 8-10 days.
Stir daily.

In 8-10 days, you will get dark pink-red syrup. Squeeze tightly peels and discard. Strain the juice and store in clean, dry and airtight bottle. We can store this syrup for the year.

Note:
No use of these peels because no more juice in them. In my childhood, my mom was drying again some of them with sugar. They tastes like candid fruit, but too sour. I was enjoying at that time and I also remember that our nails and teeth were turning yellow.


Ingredients for making Kokam Sarbat (Yield-1 glass):

• Kokam syrup- 1 tbsp 
• Cold water- approx 200 ml 
• Rock salt/Saidhav or Black salt/padelon or regular salt- a small pinch 
• Roasted cumin powder- ¼ tsp or to taste 
• Powdered sugar- as required, if needed 
• Mint leaves for garnishing- as required (optional) 
• Ice cubes or crush for serving- as required 

Method:

• Pour kokum syrup in a glass of cold water. 
• Add salt, cumin powder, powdered sugar and mix well. 
• Add ice cubes and garnish with mint leaves. And it's ready for serving. 
• I applied some sugar, salt and cumin powder mixture on glass edge. But it's totally optional. 

कोकम सरबत/अमृत कोकम

कोकम पाक/सिरप बनवण्यासाठी लागणारे साहित्य:
कोकम फळे- ३०
साखर- १  १/२ कप

कृती:
कोकम फळे धुवून फडक्याने पुसून कोरडी करा. कोकम फळाचे दोन भाग करून आतला पांढरा गर काढा.

कोकमाच्या वाटीत साखर भरा. स्वच्छ, कोरडी बरणी घ्या आणि तळाशी थोडी साखर पसरवा. एकावर एक अशा त्या कोकमाच्या वाट्या ठेवा. वरून पुन्हा थोडी साखर टाका.
बरणीच्या तोंडाला सुती कापड बांधा आणि ८-१० दिवस कडक उन्हात ठेवा. उन्हात ठेवण्यापूर्वी दररोज नीट ढवळून घ्यावे.

८-१० दिवसांत छान घट्ट, गडद गुलाबी-लालसर रंगाचा पाक तयार होईल. 

साले घट्ट पिळून काढा आणि गाळून घ्या. 

स्वच्छ, कोरड्या, हवाबंद बाटली मध्ये हा पाक भरून ठेवा. व्यवस्थित काळजी घेतली तर वर्षभर टिकतो.  

टीप:
रस काढलेल्या सालांचा काही उपयोग नसतो. माझ्या लहानपणी, माझी आई काही सालाना पुन्हा थोडी साखर लावून ती वाळवत असे. आम्ही खायचो पण खूप आंबट लागायची आणि आमची नखे ​​व दात पिवळे धम्मक व्हायचे खावून झाल्यावर. आजही आठवल कि हसू येत.

कोकम सरबत बनवण्यासाठी लागणारे साहित्य साहित्य: (१ ग्लास साठी)

• कोकम सिरप- १ टेबलस्पून
• थंड पाणी- साधारण २०० मिली (म्हणजे एका ग्लासात राहील इतके)
• शेंदेलोण/सैंधव मीठ किंवा पादेलोण किंवा साधे मीठ- लहान चिमूटभर
• भाजलेल्या जीऱ्याची पूड- १/४  टिस्पून किंवा चवीनुसार
• पिठीसाखर- आवश्यकतेनुसार (गरज असल्यास, कोकमांच्या आंबटपणावर अवलंबून आहे.)
• पुदिना पाने- सजावटीसाठी (ऐच्छिक)
• बर्फाचे तुकडे किंवा चुरा- आवश्यकतेनुसार 

कृती:
एका काचेच्या ग्लासमध्ये कोकम सिरप, थंड पाणी, मीठ, जिरेपूड, पिठीसाखर घालून चांगले मिक्स करावे.
पुदीना पाने तोडून घालावी. बर्फाचे तुकडे घातले की सरबत पिण्यास तयार.

What is Val (Field) Beans? and How to Sprout Val (Field) Beans?

What is Val/ Field Beans ?
Field beans are small and relatives of Broad Beans. It's botanical name is Dolichos lablab. They are found and popular in mostly western-southern part of India. They are rich in protein as well as vitamins A, B-complex, C and E, as well as various minerals and enzymes.

They are available in different types like 'Kadave val', 'Gode val', 'Surati val', 'Pavta' etc. You can use any type of this which is available at your place. We use 'kadave val' which is easily available in my place. My place (Pen-Maharastra) is famous for this 'Kadave val'. Kadve val are considered to be superior in quality and taste and are mainly used for making birde.


These are pods of val and fresh tender val beans. val beans are mostly use in dried form. but we also use these fresh beans for curry. This curry is also equally tasty. You may use fresh 'Pavta' beans for this curry.
Read this recipe....  Maharashtrian Mix vegetable Curry (click on recipe name to get recipe)

 

And these are dried val beans.....
Val has a delicate flavour that complements a wide variety of dishes. This beans are used commonly in Maharashtrian kitchens in traditional recipes like Valache Birde, Valachi khichadi, Dalimbichi Usal etc. Birade means sprouted val beans curry. It is made during important occasions and functions.

Val/field beans have thick skin as compared to other beans, so they take more time to soak as well as to sprout. It takes around 3 days for the vaal to sprout.

How to sprout val (field) beans ?
Wash and soak field beans overnight or for at least 10 hours in double quantity of water.
They would soak water and would swell. Drain the water in the morning. Wash again in the running water and drain again. Thus they they don't become sticky.

Wrap in a thin cotton cloth or muslin cloth and keep them in a large bowl and cover it with lid. 

Place it in a warm place to sprout. It would take around 16 to 20 hours depends upon weather. If there is cold weather, then would take more time and there is hot weather, then would take less time. Due to the warming the sprouts come out nicely. The val have bigger sprouts now.

Pour  plenty of lukewarm water on the sprouted beans and keep aside for minimum 30 minutes.This would get moisturize to the beans and peeling off the skin would be easy. 
By using the thumb and the index finger press the bean lightly to take out the bean, which will automatically peel off the skin. Take care to keep the sprout intact. This way peel off all the val beans and keep these white peeled val beans in the bowl. After removing the skin, val beans are ready to be used for cooking.

Though the preparation looks lengthy and tedious but the actual making of the recipe is easy and the final taste is worth it. 

Notes:

• Eating more amount of val beans, you may suffer from acidity and gas trouble.
• Due to over cooking of val beans, the taste would ruin and partially cooked val beans are difficult to digest. Experience gives you perfection.

How to know that val beans cook properly? 
If you press the kernel by finger,  it mashes means val are cooked properly. They should not look like mash lentils (dal). They should not mash/break due to just stirring in the curry with spoon.

So here's some recipes using sprouted val: (click on recipe name to get recipe)

• Valache Birde ( Kokani Style Sprouted Val Beans Curry)
• Valachi  Khichadi /Dalimbyacha Bhat (Val beans Pulao)
• Kantolichi Bhaji (Spicy  Stir-fry Kantola / Indian or Spine Gourd)
• Phanasachi Bhaji With Val Be ं 4ans (Raw Or Young Jackfruit Dry Curry)
• Dindyachi Bhaji (Wild vegetable 'Dinde') 
• Dalimbichi Usal-Recipe is coming soon.

We have some recipes in which we use 'val' or 'pavta' beans without sprouting them.  (click on recipe name to get recipe)

• Pavatyachi Aamati - Recipe is coming soon.
• Bharangichi Bhaji (Spicy  Clerodendrum Serratum Stir-fry)

Split or dal also is made from val beans. This dal also use in some dishes. 

• Valachya Dalichi Aamati 

You can't belive, but Tender, young plants of val beans are also used for curry. These plants available in only monsoon. We can grow also in a tray at home. How to make curry? 

• Valachya Ropachi Bhaji ~ Tender plants of Val Beans Stirfry  ((click here to get recipe)

How to make "Coconut Paste" for curry

This coconut paste is used various types of vegetarian as well as non-vegetarian Maharashtrian /Kokani curries. It is the base of curry, gives the thickness to curry. 

Procedure: 

• Grate the dry coconut halve. 
• Dry roast grated coconut till it turns dark brown, don't burn. 
  
•  Let it cool. 
• Grind into smooth paste in grinder with required water. Use minimum water.
• Store in freezer. 
• Take out from freezer before half an hour when you will going o use this. 

Notes:

• You may use scrapped fresh coconut instead of dry coconut. No big difference in the taste. Roast properly.
• Even I grind without water. We can store last long. While you grind without water, keep eye on it otherwise it discharges oil.

Types Of Dried/ Dry Fish & Dried Shrimp And Recipes

Sun-dried Fish:

In rainy season, fresh fish is not available. When you can't able to go to market & you want to eat fish, then the dried fish is very good option. This dried fish also very tasty. Smell of dry fish is somehow nasty but its taste is awesome.
In India fish & prawns dry in strong sun mostly in summer (Feb to May).
Every year we buy this in summer.
Buy whitish and glossy fish. Do not buy yellowish or blackish dry fish.
There is various types of dried fish available in market. There are two ways to dry the fish in India.

1. Dried fish without salt - Mostly little fish and prawns are dried without salt.  Dried prawns/shrimp(Sode), Dried tiny prawns (sukat/suka jawala), Dried white Small prawns (aambadi sukat/suki karandi), Dried Bombay duck (suke bombil) etc. are available in this category.                                                                                                                    
2. Salted dried fish- Mostly big fish are dried with salt. They are cut, removed their inner parts and rubbed with lots of salt. Then dried them. Dried Mackerel (Bangda), Dried King fish (Surmai) etc. are available in this category. 

How to store dried fish?

• Pick the impurities like stone or any useless fish. Clean them by sieving (चाळून) and winnowing (पाखडून).
• Dry in sun again for 2 to 5 days if necessary.
• Store the dried fish in the airtight jar. You may pack tightly in plastic bag. Keep the jar at dry place away from moisture. That way you can control it's smell also. 
• Also protect them from ants, do provision for this.
• Even check and sundry them occasionally to protect from worms and moist.
• Handle with dry hands.

How to use for cooking? 

• Pick the impurities like stone or any useless fish. 
• Wash properly & soak in regular temperature of water for 15 minutes. 
• Squeeze them and use.

Dried Tiny Shrimps/Prawns (Sukat/Sukha javala/Sukha kolim) -सुकट/सुका जवळा

Drying Process:

                              

Dried small white transparent Shrimps/Prawns (Sukhi aambad/sukhi karandi) अंबाड/करंदी - Before using,  remove it’s head, legs & tail.

Dried Red or Black Prawns/Shrimps (Sode) सोडे - They are very tasty. They are used in many dishes. Latest rate of this dried prawns is Rs. 1500 to 2000/ kg*.  Thus you can understand its popularity in our Kokan region.

Drying Process: Best quality of dried prawns (sode) are available in my native place (Murud-Janjira). They are costly because of their drying method. Fishermans do not dried as it is means with peels. First they peel them, then stick on wooden board or basket etc. and dry them. Thus they are properly dried. 

Bombayduck (Bombil) बोंबील :

Drying Process:
                         


Indian Small Anchovy (Khade/Tingali) खाडे/टिंगळी : This small silver fish is 5 to 7 cm in length. Actually I don't know what they called exactly in English.

Indian Golden Anchovy (Mandeli) मांदेळी :

Rest of dry fishes are not in my stock now. I will buy and update this post. Some recipes are given here. I will post all recipes of dried fish. Stay tuned...

Dried / dry fish recipes: (For recipe, click on recipe name)

1. Dried Shrimp /Prawns Pulav (Sodyachi Khichadi / Sode Bhat)  
   
2. Sukatichi Koshimbir (Dried Tiny Prawns Salad)    
   
3. Dried Prawns, Jackfruit seeds, Brinjal and Potato Curry (Sode ghalun vang, batata aani fanasachya biyanchi bhaji)  
   
4. Dried Tiny Prawns Curry With Brinjal and Potato (Sukat vang-batata)  
   

5. Ambadiche Suk (Dried Small White Pawns Curry)

6. Sukatichi Chutney ~  Dried Tiny Prawns or Shrimps Chutney 

Bhajani ( Roasted Multi-Grain Flour)

Bhajaniche Thalipeeth is a popular and authentic foodstuff from Maharashtrian  culture. Bhajani is a Ready-to-use flour prepared by roasting and grinding many grains and pulses. Many tasty and quick recipes can be prepared using this flour like Thalipeeth, Vade and many more. I will post them soon. 
Its main characteristic is its Nutritional Value.  Increasing the number of different cereals and pulses reduces the possibility of deficiency of any essential amino acid in “Bhajani” Due to roasting of grains and pulses, Bhajani is easier to digest.

ही पाककृती वाचा मराठीतून.......इथे क्लिक करा.


This is my recipe of Bhajani:
I added some extra ingredients to increase its nutritious value. Original method is also given bellow.

Yields approx. 2 ¼ kg flour
You need:

• Rice – 1 kg  [use mostly unpolished thick in size (not a long) rice which is used for bhakari/roti]
• Spilt Bengal gram (chana dal)- ¼ kg
• Spilt green gram (mung dal)- 100 gm
• Spilt black gram (udad dal) or whole black gram- 100 gm
• Soybean- 100 gm
• Wheat- 100 gm
• Sorghum (Jawar/Jwari)- 100 gm
• Millet (Bajara/ bajari)- 100 gm
• Finger millet ( ragi/nachani)- 100 gm
• Horse gram (Kulith)- 50 gm
• Dried Corn- 50 gm
• Cumin seeds (jeera)- 50 gm
• Coriander seeds (dhane)- 100 gm
• Fenugreek seeds- 1/2  tsp (optional)

Directions:
Over a low to medium heat, dry roast  all ingredients  individually in heavy bottom pan until  nice and crisp or their colour turns light brown. Don’t burnt it. Stir frequently to prevent burning. Let them cool.

Combine and grind into a coarse powder using a flour mill.

Store this flour in airtight container. Keep in dry place. Finish this in maximum 2-3 months. The aroma tells that the flour is fresh.

Traditional Recipe (Konkani):

• Rice - 1 kg
• Spilt Bengal gram (chana dal)- 1/2 kg
• Sorghum (Jawar/Jwari)- 1/4 kg
• Wheat - 1/4 kg
• Spilt black gram (udad dal) or whole black gram- 1/4 kg
• Coriander seeds - 100 gm
• Cumin seeds - 50 gm

Traditional Recipe (Other):

• Millet (Bajara/ bajari)- 1 kg
• Rice - 1/2 kg
• Spilt Bengal gram (chana dal)- 1/2 kg
• Sorghum (Jawar/Jwari)-  1/2 kg
• Wheat - 1/2 kg
• Spilt black gram (udad dal) or whole black gram- 1/4 kg
• Coriander seeds - 1/4 kg

Notes:

• This recipe has a number of pulses used. However, you may omit any of the pulses mentioned above if not available.
• If flour mills are not easily accessible or if you are in a big city or outside India, then this is the alternative method you can go for. 
• Quick recipe: Dry roast all flours (which are available) separately for 10 minutes, combine and make thalipeeth in a usual way.
• You may grind small amount of pulses in mixer-grinder. It is quite easy to grind roasted pulses.

Advantages of preparing “Bhajani" at home: 

• Self control over selection, purchase, cleaning and roasting of grains and pulses. 
• Self control over selection and proportion of different types of contributing grains and pulses. 
• Home-made “Bhajani is always much cheaper.
• Preparation of “Bhajani” is a very simple procedure and it requires only 1 hour on any holiday, every 2-3 months.

Recipes from this Bhajani /flour: (for recipe, click on recipe name)

• Thalipeeth
• Bhajani vade