The culinary legacy of Maharashtra is not just diverse but rich and unique too. The authentic flavours of the region are a good mix of spice and sweetness. If you have been planning to revisit some traditional recipes, the lockdown is a good time to do so. Executive chef Dinesh Mhatre, At The Brasserie, Hilton Mumbai International Airport shared these easy to make recipes at home.
Murgh Poha Biryani
500g – Chicken
250g – Poha
80g – Ghee
30g – Whole garam masala
100g – Sliced onion
60g – Ginger garlic paste
50g – Slit green chillies
100ml – Chicken stock
200g – Thick sliced potatoes
*Marinate the chicken with ginger garlic paste, salt, garam masala, yellow chilli powder.
*Put chicken, sliced potato on tandoor skewers and medium cook.
*Take a heavy bottom pan, pour ghee and whole spices, slit green chillies, and sliced onion.
*Sauté the onion nicely, then add medium cooked chicken.
*Pour the chicken stock.
*Cook chicken and then add sautéed dry poha.
*Cover the pan with silver foil and keep it for 10 minutes for the dum.
*Serve the biryani hot.
200g – Fresh green peas
80g – Finely chopped onion
5g – Hing powder
10g – Cumin seeds
10g – Chopped green chilli
10g – Chopped ginger
20g – Oil
80g – Fresh coconut
For modak dough
1 cup – Water
1/4tsp – Salt
1/2tsp – Ghee
1 cup – Fine Basmati rice flour
*Take oil in a pan, add cumin seeds, chillies and onion
*Sauté till golden-coloured.
*Add hing powder, and mashed green peas and sauté nicely.
*Finish with fresh grated coconut.
*In another kadhai, boil one cup water, salt and ghee.
*Turn off the flame and add one cup fine basmati rice flour.
*Mix the flour well with water. Do not worry if the dough is dry.
*Cover and allow to rest for 3-5 minutes.
*Now transfer the rice flour mixture into a large mixing bowl.
*When the flour is still hot, knead with your hand. Sprinkle water if required to form a smooth and soft dough. Pinch a small lemon sized ball and flatten it.
*With the help of both thumbs, start pressing the edges and create a dent in the centre. Slowly press from edges till it forms a cup.
*Start creating pleats with your index finger and thumb. Now scoop a tablespoon of the prepared peas stuffing. Get the pleats together to form a bundle. Close the top by pinching and making it pointed. Place the modak in a steamer leaving gaps in between.
*Cover and steam the modak for 20 minutes or till the shiny texture appears on them. Modaks are ready to be served
100g – Small baingan
80g – Grated coconut
50g – Crushed peanut
20g – Jaggery
10g – Chopped chilly
10g – Chopped ginger
10g – Chopped coriander
30g – Chopped onion
15g – Ginger garlic paste
10g – Dhaniya powder
10g – Jeera powder
10g – Haldi powder
10g – Chilli powder
15g – Garam masala powder
5g – Curry leaves
Stuffing for baingan
*Slit baingan into four. Take grated coconut, crushed peanut, jaggery, chopped chilly, chopped ginger, chopped dhaniya, and salt. Mix it; stuff it in the baingan. Roast the baingan in an oven.
*Make coconut paste
*In a pan, pour oil. Add curry leaves and chopped onion.
*Sauté it a little and put ginger garlic paste, sauté it further.
*Put all the masala powders and cook it nicely.
*Add the coconut paste and cook it further.
*Add the baingan in the gravy and check the seasoning before serving.