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Journalism of Courage
Maharashtrian cuisine is strongly influenced by its hot and humid climate. The Arabian sea, all along its western border, makes it rich in a variety of seafood delicacies. The only time seafood takes a backseat is during the monsoon months of mid-June to September. As the monsoon enters South India in less than a fortnight, it gives me a chance to explore Maharashtrian food that is much more than seafood. This week we go to the southern part of Maharashtra, the area around the historic city of Kolhapur. To say the least, this city tops the list when it comes to hospitality. The magnificent city of Kolhapur truly believes in the age-old dictum quot;Atithi devo bhavaquot; the guest is an incarnation of God. True to their nature Kolhapuris take pride in whatever they cook, probably one of the prime reasons for their excellence in the culinary field. No menu is complete without a dish dedicated to this city, be it Mutton Kolhapuri, Chicken Kolhapuri or Vegetable Kolhapuri. One thing that is common in all these dishes is their chilli look and taste.
But Kolhapuri food is probably the most misunderstood food of Maharashtra. The only factor that seems to have influenced people outside Kolhapur is its hot nature. Though the food is hot, it has such delectable flavours that it is almost mesmerising. The heat in the dishes comes from the chillies that are bought in bulk during the months of March and April. They are ground and stored for daily use, or stored in the whole, dried form and ground as and when required.
However, if you cannot lay your hands on either Lavangi or Sankeshwari chillies, go ahead and cook Kolhapuri food with normal chilli powder as there is much more to Kolhapuri food than just chillies.
A typical Kolhapuri meal is always accompanied with different types of Rassas. Rassa here means a thin gravy that is full of flavour. These gravies or shorbas derive their names from the colour they bear. Most common are Tambada Rassa and Pandra Rassa, red and white rassas respectively. The base of these rassas is the meat that is used in their preparation. Mutton is the most common and most relished meat of the Kolhapuris.
Vegetarian readers need not be disappointed as in coming weeks I would be sharing a lot of vegetarian recipes.
Chef Sanjeev kapoor is working as executive chef at Centaur Hotel, Juhu, and also hosts a weekly cookery show, Khana Khazana on Zee TV.
Share your cooking secrets with Chef Kapoor and win a chance to meet him in his kitchen. Send in your recipes to: Kapoor8217;s Khazana, Express Newsline, The Indian Express, Express Towers, Nariman Point, Mumbai- 21TAMBADA RASSA
Method of preparation:
1. To prepare mutton stock, boil half a kilo of mutton pieces with 1 litre of water, salt and ginger-garlic paste, till the mutton pieces are almost cooked. Strain the stock, keep aside and use mutton for preparing mutton dishes.
2. Heat oil in a pan, add chopped onions, saute for half a minute. Mix in ginger and garlic paste, stir for a while and added dagadphool.
3. Add grated khopra dried coconut and roast for about 2 minutes. Dissolve red chilli powder, dhania powder and jeera powder in half cup of water. Add this to the roasted masala. Cook for a minute.
4. Stir in mutton stock, bring to a boil. Add garam masala powder, elaichi powder and chopped coriander leaves. Correct seasoning by adding salt.5. Simmer for 10 minutes and serve hot.
