Traditional Deshastha Recipes.

There are a few recipes which is made in our houses especially the Thanjavur Marathi homes, like Rasa-Vangi, Golyacha-Ras, Pitla, Ambodai and Kadi which is eaten with Waran.

I will on this blog try to note a few of the recipes I happen to know.

Vangicha Ras or Rasa-Vangi.

• Recipe is for a 1/4 kilo of Vangi.
• Soak lime-sized amount of tamarind in water and extract pulp
• Fry separately each of these ingredients...

2 tbsp Chana Dal
1 1/2 tsp Udad Dal
1 tsp Coriander seeds
2 tsp Khus Khus
2 /3 Cloves(optional)
5/6 Red Chilli
1/4tsp Methi Seeds
1/2 Cup Fresh Grated Coconut
Jaggery as per taste
Hing and Salt to taste

• Fry chana dal and udad dal and methi seeds till golden the rest till they are crisp
• Cut the vangi into long slices and put it in water to retain the colour
• In a kadai add 2 tablespoons oil and when this is hot add mustard seeds, when this splutters add the vangi and fry for a few mins.
• Add the tamarind pulp with enough water and let it boil.
• In the mean time powder the fried items then add the coconut and grind to a fine paste.
• When the vangi is soft and boiled add the paste and let it boil till the raw smell disappears a whiffrasa vangi aroma emits.
• Add the jaggery and curry leaves.
• Serve hot with rice
• If desired a small piece of dal chini can be added when the dry ingredients are being fried.

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Bhendyacha Ras. The recipe for this is the same as Rasa Vangi. Bhendi is used instead of Vangi.

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Golyacha Ras

For this the recipe is the same as above with a few changes. Of course instead of vangi, it is made with golyas(kofta) made of raw jackfruit or raw banana.

Recipe for the Golyas is as follows...
Boil a 1/4 kilo of peeled raw jackfruit or raw banana with a little salt. And cool.
Mash this and mix with it 2 tablespoons of besan, salt , chilli powder and a little Marathi Masala also called Goda masala and make small balls called golyas.
Deep fry these golyas in oil.
The rest of the recipe is same as that of Rasavangi, except INSTEAD of Vangi, add the deep fried Golyas.

TIP: The raw jack fruit is peeled and made into small pieces and boiled with a little salt.
In case of the banana , it is boiled whole with the skin, then peeled and mashed

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Daangar

• Take a little sour dahi about one cup, udad atta ----2tsp.
• Mix the udad atta in the curds without any lumps .
• In a small kadai pour in 2/3 tsps oil when this is hot add 1/2 tsp udad dal 1/4 tsp mustard, green and red chili as per taste and hing.
• Pour this over the mixed curds. Add salt and mix well. This is usually served with sambar.

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Basic ingredients for masala powders.

1 Marathi Masala.
Lavanga Patta [ Cinnamon]--- 10 grams,--Lavanga[cloves]---5 grams, Yelaichi[cardamom]----5 grams.--Malli Moggu---5 grams,---Bay Leaf---2,--- Star Aniseed--2/3,---Dhania Seeds ---50 grams,---Chana Dal--25 grams,--Red chillies [kashmir or byadige] 8/10,Poppy seeds 20/25 grams.
Fry all the above one by one with a little oil till a good aroma emits cool and powder to e fine powder and store in air tight bottle.

2. Marathi Masala.
Dhania seeds-------4 cups, Chana dal and Udad dall----!/4 cup in each,Jeera----1/2 cup, Til[white]---- 1/2 cup,, Grated dry coconut------one full,Malli moggu----7/8 pieces, Dal chine -- --- -- 4/5 long pieces, Methi----1 tsp, Lavanga----7/8, Chilli powder------10 tsps[ less if you like it bland]. Salt ---to taste.
Fry all the ingredients separetly on low heat and powder together and store in air tight container.
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RECIPES WITH LEFT OVER RICE

Even though I am giving some tips to use left over rice, try and and make the correct amount, as rice has high starch, and will spoil easily.

To Measure Rice:

How do you measure rice to avoid leftover rice?

On an ordinary day when the meal consists of a bhaji, sambar, saar and dahi, rice is measured, 3/4s cup per head, and for children 1/2 cup. On a festival day when the menu has a sweet and kheer etc 1/2 a cup per person will in most times suffice.

Do not use left over rice for more than a day. Use the rice cooked in the night the next morning, dont keep till late in the day.

However careful we are in measuring rice, we do find at times we land up with a good quantity of leftover rice! Here are some recipes to use leftover rice....

Khichdi with leftover rice:
One can make Khichdi with the left over rice.

• Boil the Mung dal with the usual masala ie ginger, curry leaves, pepper, jeera, and haldhi powder.
• When the dal is boiled soft add salt ghee and the rice and mix well. Serve hot.

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Coconut Rice with leftover rice.

• For two cups of rice, use 1/2 cup coconut scrappings, 2/3 table spoona chana dal, 2 tblspspoons udad dal, 6 dry red chillies as per taste, oil and mustardseeds , curry leaves and hing.
• Fry the dals and chillies till the dals turn golden, cool and grind to a coarse powder and keep aside.
• In a kadai add about two tblsps of oil add the mustard when this splutters add the curry leaves then the coconut scrappings and fry till the coconut turns pink.
• Add the ground powder and rice and mix well. Serve with fried pappads.

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Pepper Rice
For two cups of cooked rice:- In a kadai pour in two table spoons oil. When this heats up add a teaspoon on udad dal, 1/2 tsp mustard, hing and curry leaves. When the udad dal is golden add 11/2 to 2 tsp of pepper powder[ adjust the pepper powder as per taste] , mix well and remove from fire put in the rice and salt mix well. garnish with dry coconut scrapings. If desired a few kajus can also be added.
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Instead of pepper powder one can use udad dal, which has been roasted golden and ground into a course rava. For two cups of rice 2 to 2 1/2 tblsps of dal will do.

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Make a instant pakodas, To one cup of rice or even less add 3/4 tblsps of basen a pinch of baking powder, onion or finely cut cabbage, curry leaves salt. mash the rice well then add the other incredents. Fry as for pakodas till golden serve hot with chutney or tom sauce.

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