In the Kokani Muslim cuisine khichri or a mix of dal-rice is cooked in a mixture of water and thin coconut milk. This khichri is served as an accompaniment with a spicy prawn/fish curry and thinned curd called maatha.
So on the ocassion of #KhichdiDay here is the recipe of this flavourful dish:
It’s Diwali, the festival of lights and a time to indulge in some sumptuous sweet delights. Since everyone is adding to the festive cheer with traditional recipes, I thought of making a very traditional sweet, SHAKARPAALE to celebrate the occasion with friends. The most popular version of this sweet is a deep fried one made with refined flour and is crispy in texture. However, the Kokani Muslim one is that made of semolina, not deep-fried and has a crumbly texture.
So, here is my recipe for adding a sweet touch to Diwali celebrations today:
All my childhood years I have seen every winter without fail my grandmother would make these laddus. Packed with the nutritional goodness of fenugreek (methi) seeds, jaggery, ghee and much more, these laddus have a peculiar bitter-sweet profile. While in our Kokani Muslim community we generally relish these as a winter sweet, women who are in their early post-natal months too are prescribed to consume these.
Every household has their own rendition of arriving at the recipe which has usually been passed down from one generation of ladies in the family to the next by mere word of mouth.
Here is my rendition of the recipe for arriving at crumbly textured methi che laadu for celebrating #LadduDay today:
This recipe is a very traditional way of preparing eggplants in the Kokani Muslim cuisine.
Coarsely powdered toasted, black sesame seeds are introduced in an onion-coconut-dry spices masala that serves as filling and doubles up as gravy too for the eggplants. This dish is best relished with rice flour bhakris (flat bread) or steamed rice.
Here is the detailed recipe for your perusal:
Coconut is used extensively in Kokani Muslim cuisine and is also a key ingredient of some traditional chutneys. A very special cooked chutney recipe with scraped coconut is Shijleli Naralaachi Chutney that is enjoyed as a dish with fresh rice flour bhakris.
So, as a round up to #ChutneyDay on Sept 24 here is my recipe for this chutney.
In Kokani Muslim cuisine the use of dry red chillies for chutneys and masala is a common practice. The chutney made with these chillies called LAAL MIRCHYACHI CHUTNEY is often an accompaniment with a rice delicacy of the cuisine called 'gudh pulao'.
So, as round up to #ChutneyDay on Sept 24 here is my second recipe.
Its #ChutneyDay on September 24, so as my round up to it I am sharing some traditional Kokani Muslim chutney recipes. Kokani Muslims are an ethnic clan that inhabit the Konkan stretches of Maharashtra state in India. As a result of proximity to the sea, coconuts are in abundance in the region and hence utilized to a great extent by the community in their cooking.
Today I am sharing the recipe of BHUJLELYA SUKHYA KHOBRYACHI CHUTNEY or a flavourful, roasted, dried coconut chutney that is relished with dal rice (varan bhaat) or rice chapatis (taandulchi bhaakri). Traditionally chutneys, even masalas were made on the grinding stone or ‘paata-varvatta’ (the term for the pair of grinding stones in our Kokani dialect). So, I have used a grinding stone and not a machine blender to make the chutney. Hence I could achieve a beautiful texture and lots of flavour.
Here is how the recipe goes.
Rice being a staple in the Konkan coast of Maharashtra also finds itself at the center of Kokani Muslim gastronomy. In Marathi rice is referred to as taandul whereas in the dialect Kokani Muslim community speak, rice is called chaur. Stemming from rice, the community prepares chaawrachi roti or as the dish is popularly known, tandulchi bhaakri on a regular basis. This unleavened rice flour flat bread is traditionally eaten during all three meals of the day - in breakfast with various egg preparations and for lunch/dinner with flavourful stir-fries and gravies.
Here is the recipe followed in my kitchen to make this humble chaawrachi roti:
While we celebrate a lot of days attached to western foods like macarons, nutella, pizza, let us not forget the huge repertoire of Indian delicacies that have been cooked and consumed with fervour for generations. It's time we celebrate our Indian food too with as much pride. If you have missed out on earlier Indian food observance days like #AamAchaarDay #PapadBadiDay #MasalaDay #PulaoBiryaniDay, try to catch up on interesting upcoming ones by sharing recipes, stories, doing food walks and holding potlucks around them as they take place each month one at a time.
#ChaiPakodaDay is going to be celebrated on July 30 to commemorate the famous monsoon food combo relished across the country to enjoy the rains to the fullest. So here's your chance to join in the celebrations. I am joining in by posting recipes of my community's chai & pakoda specialties.
Here is how their recipes go:
Saandage is the common term for dal badis in the state of Maharashtra in India & different regions of the state arrive at their own renditions using a variety of lentils and sometimes available vegetables too.
The Kokani Muslim community that is native to Konkan belt of Maharashtra makes their saandage from a mix of urad dal(split black lentils), pumpkin & spices. The dough is shaped out in small nuggets & sun dried for days together during summers till all the moisture dries out and hard pellets of saandage are obtained. Once ready these are then packed away and used during the monsoon months as additions to gravies or even soaked in water for softening for use in stir fries.
So, since monsoons are already here, it is time to pull out those saandage and cook them. Here is a simple recipe of saandage cha saalna or saandage gravy from the Kokani Muslim cuisine.
- Regional Indian Food & Travel enthusiast