Author: Kaumud Marathe
Publisher: Penguin
Year: 2009
Language: English
Pages: 398
ISBN/UPC (if available): 9780143068020
Description
The Essential Marathi Cookbook, a modern, easy-to-use introduction to several Marathi sub-cuisines, travels across the regions and religions of Maharashtra to bring out the most authentic and appetizing recipes from the state. Journalist and chef Kaumudi Marathé presents a varied and nuanced selection ranging from the delectable entrées long associated with Maharashtra, to appetizing and unusual side dishes, and a plethora of desserts, as well as, lesser-known but equally tantalizing family and regional specialties which have never before appeared in an English-language cookbook.
The comprehensive introduction describes Marathi cooking basics, ingredients and techniques and also explains the special spices used in Marathi kitchens along with the methods for their best use in seasonings. Packed with personal anecdotes and food memories from the author and other contributors to the book, The Essential Marathi Cookbook is the definitive guide to Marathi food and customs.
Pithla-Bhat
(zesty gram flour sauce with hot rice),
Shiryachi Poli
(sweet semolina-stuffed bread),
Ambyacha Loncha
(green mango-mustard pickle),
Spicy Kolhapuri mutton,
Suranachi Koshimbir
(elephant’s foot yam salad),
Kelphulachi Bhaji
(banana blossom stir-fry),
Pach Dalinchi Amti
(five lentil stew),
Mugache Kadhan
(Konkan lentil-coconut pudding),
Bol Marie
(East Indian coconut pie),
Pathare-Prabhu baked karanjis
(coconut crescents),
Kharvas (first-milk custard),
Khudi
(sautéed East Indian-style chicken),
Ukad Shengule
(sorghum pasta),
Kaumudi’s grandmother’s
Lettuce Salad
Contents
1. Introduction
2. Breakfast Dishes
3. Snacks & Teatime Treats
(I) Snacks (II) Teatime Treats
4. Grains
(I) Bread (II) Special Breads (III) Assorted Grain pan Breads & Pancakes
(IV) Assorted Grain Dishes (V) Rice Dishes
5. Salads
(I) Salads With Seasoning (II) Salad With Yogurt
6. Vegetables
(I) Appetizers (II) Side Dishes (III) Gravied Accompaniments (IV) Soups
7. Legumes
(I) Split, Husked Lentils (II) Whole Lentils (III) Beans, Nuts & Lentil Flour
8. Poultry, Meat & Seafood
(I) Poultry (II) Meat (III) Seafood
9. Chutneys, Relishes, Pickles & Preserves
(I) Chutney Powders (II) Chutney Pastes (III) Relishes (IV) Pickles
(V) Preserves
10. Desserts & Sweets
(I) Desserts: Fruit & Vegetable Delights (II) Kheer (Milk Pudding)
(III) Sweet Rice (IV) Assorted Sweet Dishes (V) Single Serving Sweets
(VI) Ladus (Serving Balls) (VII) Sweet Breads
11. Candy & Simple Pleasures
(I)Candy (II) Simple Pleasures
12. Drinks
(I) Dairy Drinks (II) Fruit Drinks (III) Tea & Coffee
13. Glossary
14. Bibliography
15. Endnotes
16. Index