Kolhapuri Pandhara Rassa recipe / How to make Kolhapuri Pandhara Rassa कोल्हापुरी पांढरा रस्सा

Kolhapuri Pandhara Rassa recipe is a world famous recipe from Kolhapur. It is made by mutton stock (goat meat or lamb meat) or chicken stock, coconut milk and some spices. In this post for making Kolhapuri Pandhara Rassa I used mutton stock.

Kolhapuri Tambada rassa, sukha mutton, Bhel, Misal pav are another famous recipes from Kolhapur city.

Cuisine – Maharashtrian

Course – Main course

Prep Time – 30 minutes

Cooking time – 30 minutes

Makes – 5 to 6 servings

Ingredients for making Kolhapuri Pandhara Rassa

·         Mutton stock – 4 cup  मटण सूप 

·         Masala

·         Coconut milk – 3 to 4 cup (of 1 coconut)

·         Ghee – 1 table spoon

·         Cumin seeds (jeera) – ½ table spoon

·         Salt as per taste

·         Some coriander leaves for garnishing

For mutton stock making ingridients are,

·         Mutton (goat meat / lamb meat) – ½ Kg (500 gm)

·         Salt – 1 table spoon

·         Turmeric powder – ½ tea spoon

·         Ginger garlic paste – ½ table spoon

For making masala ingredients are,

·         Black paper – 10  काळी  मिरी 

·         Cloves – 4  लवंग 

·         Cinnamon (dalchini) – small piece (less than ½ inch)

·         Green cardamom (elaichi) – 1

·         Coriander seeds – 1 table spoon  धने 

·         Cumin seeds (jeera) – ½  table spoon 

·         Funnel seeds (saunf / badishep) – ½ table spoon

·         Sesame seeds (til) – 1 table spoon

·         Ginger garlic paste – 1 table spoon

·         Cashewnut – 8 to 10  काजू 

·         Grated decicated coconut 1 table spoon  सुके  खोबरे 

For making coconut milk ingredients are,

·         Coconut – 1 (grated / chopped into pieces)

·         Water     

How to make Kolhapuri Pandhara rassa -

1)      Heat ghee in pan. Add cumin seeds, then add masala (how to make masala is shown below in step2 ) and stir masala for few minutes till masala cooks well.

2)      Then add mutton stock (how to make stock is shown below in step1 ) and allow to cook it for 5 minutes on low flame.

3)      After 5 minutes add coconut milk and mix well.

4)      Add salt as per your taste. Take in mind that mutton stock contains some salt so add little salt as per taste.

5)      Bring one boil to this mixture and swich off the flame. Garnish it with coriander leaves.

How to make mutton stock

1)      Wash goat/lamb meat (mutton). Add 1 table spoon salt, turmeric powder and ½ tbs ginger garlic paste to washed meat and mix it. Keep aside.

2)      Heat oil in cooker, add chopped onion and saute till onion becomes translucent.

3)      Then add mutton and mix well. Cook for 2 minutes and add water for cooking the meat.

4)      Make 3 whistles or more till mutton cooks nicely.

5)      Off the gas and allow the steam to escape before opening the lid.

Our stock is ready.

How to make masala -

1)      Dry roast the all spices (coriander seeds, cumin seeds, black paper, cloves, cinnamon, green cardamom, sesame seeds, fennel seeds/saunf) and take out in blender jar.

2)      Dry roast grated decicated coconut. Soak this roasted coconut and cashewnuts in warm water for about 5 minutes.

3)      Grind all roasted spices, ginger garlic paste and soaked cashew-coconut to make fine paste by adding little water.

How to make coconut milk –

1)      Take grated coconut or chopped coconut pieces in blender jar.

2)      Add some water and blend on high till coconut is ground well.

3)      Strain in a fine sieve and collect extract in a bowl. Collect the coconut residue and blend it again adding 1 cup water in it.

4)      Again make the same procedure of straining and collecting coconut milk in bowl

Our coconut milk is ready.

Kairicha chunda recipe / kairicha Muramba recipe / sweet mango chunda

Kairicha chunda recipe is a delicious sweet and sour recipe made from raw mango(kairi). Kairicha chunda or kairicha Muramba is made by using two methods. First is traditional method and second is instant chunda making method.

In first method chunda is made by putting the jar of mixture of kairi and sugar under sunlight. This method of making chunda takes few days.

In second method mixture of grated kairi and sugar put on direct heat of gas. It takes less time than first method. In this post I used second method to make kairi chunda recipe. Kids enjoy this sweet chunda very much, they eat chunda with roti, chapatti or bread.

Cuisine – Indian

Course – jams and pickles

Prep time – 25 minutes , cooking time – 15 minutes

Total time – 40 minutes

Lets see how to make sweet mango chunda and what are the ingredients for making of chunda.

Ingredients - 

·         2 mangoes – about 4 cup grated mango

·         Sugar – 3 cup

·         Jiggery (gudh) – 1 cup

·         Cardamom (elaichi) – 5 to 6 (make powder)

How to make kairicha chunda / kairicha Muramba recipe –

Method -

1)      Wash mangoes and peel them using peeler.

2)      Grate these mangoes.

3)      Cut jaggery, make powder of cardamom (elaichi).

4)      Heat non-stick or any pan and add grated mango, sugar and jiggery. Mix it well and stir continuously till sugar and jiggery melts comepletely.

5)      Once the mixture starts bubbling mix it well and cook on low flame till 1string consistency.

6)      Add cardamom powder and mix well.

7)      Switch off the flame, transfer the mixture to big bowl and allow it to cool.

8)      Store in an air-tight container and store in refrigerator or cool, dry place.

Our kairi chunda recipe is ready.

Serve it with roti, chapatti, bread.

Method - WITH STEP BY STEP PHOTOS

1)      Wash mangoes and peel them using peeler.

2)      Grate these mangoes.

3)      Cut jaggery, make powder of cardamom (elaichi).

4)      Heat non-stick or any pan and add grated mango, sugar and jiggery. Mix it well and stir continuously till sugar and jiggery melts comepletely.

5)      Once the mixture starts bubbling mix it well and cook on low flame till 1string consistency.

6)      Add cardamom powder and mix well.

7)      Switch off the flame, transfer the mixture to big bowl and allow it to cool.

8)      Store in an air-tight container and store in refrigerator or cool, dry place.

Our kairi chunda recipe is ready.

Serve it with roti, chapatti, bread.

Masur chi amti recipe / Masoor curry recipe /Red Lentil curry

Masur chi amti recipe is a Maharashtrian style curry recipe. Masur amti is made from whole masoor. Masoor is also cook with vegetables like cabagge, cauliflower and many more. Masoor dal contains high levels of protein and it is a good source of iron. Lets learn how to make Masurchi amti with step by step photos and method.

                                                                   Masur chi amti 

                               Cuisine – maharashtrian

                               course – main

                               Prep Time – 10 minutes    ,      cooking  Time – 10 minutes

                               Total – 20 minutes

                               Serve – 4

Ingredients –

·         Whole masoor – 1 cup

·         Mustard seeds – 1 tablespoon

·         Onion – 1

·         Tomato – 1

·         Turmeric powder (haldi) – ½ tea spoon

·         Chili powder – 2 table spoon

·         Salt  as per taste (1 table spoon)

·         Garam masala powder – 1 table spoon

·         Oil – 2 table spoon

·         Coriander leaves – 1 table spoon

Method -

1)      Wash the whole masoor(red lentil) and pressure cook it for about 3 to 4 whistles or more till it cooks.

2)      Allow the steam to escape before opening the lid.

3)      Chop onion and tomato.

4)      Heat oil in pan. Add mustard seeds in hot oil. When mustard seeds are crackled, add chopped onion and saute till onion become translucent.

5)      Then add chopped tomato and saute again till tomato becomes moist.

6)      Then add cooked whole masoor. Add water if necessary to make medium consistency.

7)      Add chili powder, salt, turmeric powder, garam masala powder and mix well.

8)      Allow the mixture to boil on medium to low flame.

9)      Lastly add chopped coriander leaves.

                                                                                                                                       

How to make Masoor chi amti recipe with step by step method and photos -

Method -

1)      Wash the whole masoor(red lentil) and pressure cook it for about 3 to 4 whistles or more till it cooks.

2)      Allow the steam to escape before opening the lid.

3)      Chop onion and tomato.

4)      Heat oil in pan. Add mustard seeds in hot oil. When mustard seeds are crackled, add chopped onion and saute till onion become translucent.

5)      Then add chopped tomato and saute again till tomato becomes moist.

6)      Then add cooked whole masoor. Add water if necessary to make medium consistency.

7)      Add chili powder, salt, turmeric powder, garam masala powder and mix well.

8)      Allow the mixture to boil on medium to low flame.

9)      Lastly add chopped coriander leaves.

                                                                                                                                       

Our Masur chi amti is ready to serve.

Serve Masur amti or Red lentil curry recipe with chapatti / rice.

Sabudana vada recipe / Vrat recipes / Upvas or fasting recipes / shabu vada

Sabudana vada recipe with step by step method and photos – Sabudana vada recipe is a Maharashtrian snack recipe made from sabudana (sago). It is also made during fasting(Upvas). For vrat (upvas) people also eat Sabudana khichdi, kheer made by sabudana. Sabudana vada recipe serves along with curd or coconut chutney or as a tea time snack. Taste of sabudana vada is delicious.                                                                                       

         

Sabudana vada recipe / vrat recipes / Upvas or fasting recipes

                           Cuisine – maharashtrian

                           Course – snacks

                           Prep Time – 45 minutes , cooking Time – 25 minutes

                           Total time – 1 hour and 10 minutes

                           Serve – about 15 to 20 vadas

Ingredients –

·         Sabudana – 2 cups

·         Potato – 2, medium size (about 1 cup boiled and mashed)

·         Green chili – 9 to 10(or as per your taste)

·         Peanuts – 1 cup

·         Coriander leaves – 1 table spoon (chopped)

·         Salt as per taste (1 table spoon)

·         Oil for deep frying

Method -

1)      Wash and soak sabudana for about 4 to 5 hours. Or soak it at night and make vadas at next day.

2)      If you have 2 cups sabudana, it makes 4 cups after soaking

3)      At the time of preparing vada if water remains in sabudana then drain it completely.

4)      Roast peanuts, remove the skin and crush the peanuts in mixer.

5)      Wash the green chilies and crush them in mixer grinder.

6)      Boil the potatoes and mash them.

7)      In big plate or parat take all ingredients i.e. soaked sabudana, peanuts, green chilies, mashed potato, coriander leaves, salt and mix well.

8)      Make medium size balls of this mixture and flatten them to make vada.

9)      Deep fry in hot oil on high flame until vada becomes golden in colour.

Our Sabudana vada recipe is ready to serve.

Serve this vrat recipe or upvas recipe with curd or tea or coconut chutney.

How to make Sabudana vada recipe with step by step photos and method –

Method -

1)      Wash and soak sabudana for about 4 to 5 hours. Or soak it at night and make vadas at next day.

2)      If you have 2 cups sabudana, it makes 4 cups after soaking

3)      At the time of preparing vada if water remains in sabudana then drain it completely.

4)      Roast peanuts, remove the skin and crush the peanuts in mixer.

5)      Wash the green chilies and crush them in mixer grinder.

6)      Boil the potatoes and mash them.

7)      In big plate or parat take all ingredients i.e. soaked sabudana, peanuts, green chilies, mashed potato, coriander leaves, salt and mix well.

8)      Make medium size balls of this mixture and flatten them to make vada.

9)      Deep fry in hot oil on high flame until vada becomes golden in colour.

Our Sabudana vada recipe is ready to serve.

Serve this vrat recipe or upvas recipe with curd or tea or coconut chutney.

Varicha bhat recipe / Bhagar / Vrat recipe Varicha bhat

Varicha bhat recipe is a typical Maharashtrian ‘vrat recipe’ or ‘upwas(fast) recipe’. Varicha bhat serve with shengdana Amti or with curd. Varicha bhat is also called as Bhagar. Varicha bhat made from Vari Tandul which are called as Samo Rice or Jungle Rice. It is easy to digest so samo rice is usually eats during fasting.

Prep Time – 10 minutes

Cooking time – 20 minutes

Total – 30 minutes

Serve – 4

Ingredients

·         Variche Tandul (samo seeds) – 1 cup

·         Green chili – 5 to 7 (chopped)

·         Cumin seeds (jeera) – 1 table spoon

·         Curry leaves – 6 to 7

·         Potato – 1

·         Salt as per taste (here I used 1 table spoon)

·         Oil – 3 table spoon

·         Water – 3 cup

METHOD -

1)      Clean the vari tandul (samo seed) and dry roast in kadai or heavey bottom pan.

2)      Take out this roasted vari tandul in big bowl and wash vari 2 times. Keep aside.

3)      Wash and chop the green chilies. Also peel the potato and chop into thin pieces. Put chopped potato into water to retain its colour.

4)      Heat oil in pan, add cumin seeds, curry leaves, add chopped potato and saute for 2 to 3 minutes. Cover the kadai by placing lid and cook the potato on low flame.

5)      When potato is cooked, add 3 cups water and salt as per taste.

6)      Allow to boil the water. When water is boiling then add washed vari tandul and mix it nicely.

7)      Keep stirring for some time. Cook on medium to low flame.

Lets see how to make Varicha bhat or bhagar with step by step method and photos.

METHOD -

1)      Clean the vari tandul (samo seed) and dry roast in kadai or heavey bottom pan.

2)      Take out this roasted vari tandul in big bowl and wash vari 2 times. Keep aside.

3)      Wash and chop the green chilies. Also peel the potato and chop into thin pieces. Put chopped potato into water to retain its colour.

4)      Heat oil in pan, add cumin seeds, curry leaves, add chopped potato and saute for 2 to 3 minutes. Cover the kadai by placing lid and cook the potato on low flame.

5)      When potato is cooked, add 3 cups water and salt as per taste.

6)      Allow to boil the water. When water is boiling then add washed vari tandul and mix it nicely.

7)      Keep stirring for some time. Cook on medium to low flame.

Our Varicha bhat / Bhagar is ready to serve.

Serve Vrat recipe or Upwas (fast) recipe varicha bhat with shengdana amti or curd.