Have you ever wondered why chillies red, green, yellow, orange….irrespective of the colour make your eyes water and your entire body hot? Well, the culprit is Capsaicin, an active component of Chilli peppers. When eaten, the nerve endings on our tongue set off an alarm in our brain. The brain is deceived into thinking that our body is in distress and pain. Endomorphins are released which immediately opens up all coping mechanisms-the mouth and eyes water, the heartbeat increases, nose begins to leak, and our body perspires. Foodialogues brings to you a heritage cuisine …The Kolhapuri cuisine which evokes such a response from our bodies. The tongue-searing dishes, cooked traditionally with the lethal tiny lavangi mirchi, have given Kolhapuri food the reputation of being one of the most challenging cuisines of India.
The basic ingredient in any Kolhapuri cuisine is the kanda-lasun (onion-garlic) paste mixed with the famed Lavangi chilli which has a Scoville scale close to that of Bhut Jolokia & Habernero chilly. Finely chopped onion, garlic, coriander, ginger, salt, and goda masala are roasted in oil and ground to a paste which has a shelf life of 6 months under refrigerated conditions. This magic medley gives Kolhapuri food its signature red hot colour and fiery taste.
VEGETABLE KOLHAPURI RECIPE:
(Using Bygadi Chilly)
Kolhapuri Masala:
Ingredients:
- Oil 1tbsp
- Black Cardamom 1
- Green Cardamom 1
- Star Anise 1
- Cloves 10
- Cinnamon 1 Inch Stick
- Black Pepper 1 Tsp
- Cumin /Jeera 2 Tsp
- Coriander Seeds 1 Tbsp
- Coconut Grated ½ C
Preparation Method:
- Heat a heavy-bottomed pan. Lightly roast all whole spices till aromatic. Add the coconut and roast till light brown. Cool and grind to a smooth paste with sprinkling of water. Set aside. This paste can be refrigerated for about 2 weeks in airtight container.
- RED CHILLY PASTE
Soak 10 dry red chillies for 30 minutes. Grind to a fine paste with minimum water. Set aside. Can be stored in the fridge for about a month. - CASHEW PASTE
Soak about 10 cashews in hot water for 30 minutes. Grind to a fine paste with minimal water. Set aside.
Kolhapuri Gravy:
Ingredients:
- Whole Dry Kashmiri/Bygadi Red Chilly 2
- Asafoetida ½ Tsp
- Finely Chopped Onions 2 Medium
- Ginger-Garlic Paste 1 Tbsp
- Red Chilli Paste 2 Tbsp
- Garam Masala ½ Tsp
- Dhaniya Powder/Coriander Seeds Powder 1 Tsp
- Jeera/Cumin Powder 1 Tsp
- Kolhpur Masala 3 Tbsp
- Cashew Paste 2 Tbsp
- Tomatoes 2 Medium Pureed
- Sugar 1 Tsp
- Salt As Required
- Kasuri Methi 1 Tsp
- Fresh Cream 3 Tsp
- Chopped Coriander 2 Tbsp
- Oil 3 tbsp
Preparation Method:
- Heat oil in a heavy-bottomed pan. Add whole red chilly , asafoetida, and chopped onions. Sauté till transparent.
- Add the ginger-garlic paste, red chilly paste and cook on low flame till oil separates. Keep stirring during the frying.
- Add all the spice powders, Kolhapuri masala, cashew paste ,tomato puree, and salt.
- Add about 100 ml(1/2 C )of water and simmer for 10 minutes or till oil floats on top.
- Ensure cooking should be on low flame only.
- This can be refrigerated or even frozen for 6 months.
Stir-Fried Vegetables:
Ingredients:
- Coloured capsicums cubed 1 C
- Onion 1 Cubed
- Carrots 1 Medium Cubed
- Beans 10 Cut Into 1 Inch
- Green Peas ¼ C ( half cooked)
- Oil 1 Tbsp
Preparation Method:
- Heat oil in a pan and sauté the vegetables on high flame till half done.
FOR VEGETABLE KOLHAPURI
- As the gravy is simmering add the vegetables along with sugar,100 ml of water, cream and Kasuri Methi. Simmer for another 10 minutes covered. Check for salt.
- Garnish with chopped coriander and serve hot.
BAJRA ROTI RECIPE:
Ingredients:
- Bajra Flour 1 C
- Water ½ C
- Salt
- Bajra flour for dusting.
Preparation Method:
- Boil the water with salt, add the flour, and mix till it’s thick. Cool and knead into soft flour.
- Roll into rotis using bajra flour for dusting. Roll thick and cook on a hot griddle with oil or ghee.
- Serve hot smeared with more ghee.
Delicious Classic Combo “Veg Kolhapuri & Bajra Roti” is Ready 🙂
