Manngane

Saraswat cooking is light except for the liberal use of coconuts.Most Saraswats are found in the coastal belt of Maharashtra, Goa, Karnataka and Kerala.Due to the abundance of coconuts , they have based their cuisine on coconuts. Coconut grated, dessicated , ground or the milk extracted from grated coconut.The richness it adds to gravies and the delicate flavour, is unmatched. Most of their sweets are coconut based. The delicate steamed Patolio, Modaks,Steamed Rice Semiyan in coconut milk, Sweet Potato Kheer and Manngane or Madgane.This is a rare sweet , but nutritious light and very different. The next time you want a dessert that is talked about try this.

1 cup Chana dal/ Bengal gram/ split chick peas ,1 cup grated jaggery,1/4 cup fresh coconut sliced and chopped into small pieces, 1 1/2 cups grated coconu,1 pinch cardamom powder,2 tbsps cashewnut pieces, 1 tbsp raisins, a pinch of salt

 Soak the chana dal in 2 cups of water for an hour, drain .Heat a tbsp of ghee,fry the channa dal, coconut pieces and raisins. Keep the cashews and  raisins aside, add 1/4 cup water to the fried chana dal and cover and cook the dal till soft but whole.Soak the grated coconut in 1 cup warm water.Grind it and squeeze the milk of the coconut.To the cooked dal and coconut pieces , add the jaggery and fried cashews. Keep on medium heat for 2-3 mins or so. Add the coconut milk and then the salt ,cardamom powder and raisins.Serve hot or cold.

Khau Suey

A delightful one dish meal. Its the various toppings sprinkled on top that makes this fantastic dish a favourite with young and old.
Its simple and easy to make.
2 cups mixed vegetables , or 500 gms boneless chicken
6 dried red chillies, 8 pods of garlic, 2" piece of ginger - grind to a smooth paste
1 large onion chopped fine, 3 tbsp chick pea flour ( besan) roasted lightly, 2 cups coconut milk, 4 tsp cumin powder, 4 tsp coriander powder, 2 tbsp oil.
Heat oil in a pan, saute onions, add the chilli, garlic ginger paste.Once it dries up add cumin and coriander powder.

Sauteing the onions and chilli, garlic, ginger paste

Roasting the chick pea flour

Add vegetables and chick pea flour. Slowly mix in half a cup water. Mix well cover and cook till the vegetables are done and the curry is thick.add salt to taste and coconut milk

Vegetable Curry

For the toppings
finely chopped garlic, ginger fried till light brown and crisp, chopped boiled egg, finely chopped corianger leaves, mint leaves, green chillies, spring onion greens,fried sliced onion, fried potato strips ( salli), lemon juice, coarsely crushed peanuts. Assemble the toppings in small bowls at the table.

Serve a portion of steamed rice or boiled noodles, top it with the curry, sprinkle as many of the toppings as you like. end with lemon juice. Enjoy a truly delicious one dish meal.

The Khau Suey assembled

Individual serving of Khau Suey

Roast Chicken with Mushroom Sauce

Chicken
Marinate chicken with salt, pepper, ginger-garlic paste and soy sauce. Leave for a few hours.

Pre heat oven at 180. Put chicken in for 10 mins. Turn over. 10 minutes for the other side. Turn up heat to 200. Rub butter all over the chicken. 10 mins on each side again.
Take it out and let it rest before carving it and serving.

Mushroom sauce

Heat oil in pan. Add garlic and sliced mushrooms. Sautee. Pour a little stock and if stock is not available, just water is fine too. You can pour the residual marinade in too. Let it boil and add salt and pepper. Before serving, put some cornflour to thicken. If you want a creamy sauce, add some cream in it before adding the cornflour. This tastes just as nice even without  the cream.

Grilled veggies
Heat oil in wok. Add garlic and let it burn a bit. Toss the veggies (brocolli, carrots, peppers, beans etc) in for a few minutes.

To serve
Cut a piece of the chicken that you like. Arrange the grilled veggies and home style fries. Pour the mushroom sauce. Enjoy :)

Cooked and Posted by : Mandira Mehra