Patwadi Rassa Recipe

1위@YourFoodLab6 days ago

Full written recipe - Patwadi Rassa Prep Time: 20–25 minutes Cooking Time: 35–40 minutes Serving: 5-6 people Patwadi Ingredients: BESAN | बेसन 1 CUP WATER | पानी 1 CUP OIL | तेल 1 TBSP CUMIN SEEDS | जीरा 1 TSP ASAFOETIDA | हींग 1/4 TSP ONION | प्याज़ 1 MEDIUM SIZED (CHOPPED) GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन हरी मिर्च की पेस्ट 1 TBSP TURMERIC POWDER | हल्दी पाउडर 1/2 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/4 TSP KALA GARAM MASALA | काला गरम मसाला 1/4 TSP SALT | नमक TO TASTE OIL | तेल AS REQUIRED (FOR GREASING) DRY COCONUT | सूखा नारियल A HANDFUL (GRATED) FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Take a large bowl and add the besan. Gradually add water while whisking continuously so no lumps form. Once smooth, add the remaining water and whisk into a thin, lump-free besan mixture. Set aside. Heat a kadhai and add oil. Once hot, add cumin seeds and let them splutter. Add hing, then the chopped onion and ginger garlic green chilli paste. Stir well and cook for 2–3 minutes. Next, lower the flame and add salt, turmeric, kashmiri red chilli powder, and kala garam masala and mix well. Pour the besan mixture in and cook on low flame, stirring continuously, until it comes together into a smooth, thick mixture with no lumps and begins to leave the sides of the kadhai cleanly. Switch off the flame, cover, and let it steam for 7–8 minutes. While it steams, grease the back of a tray or thali generously with oil. Once the steaming is done, mix the hot mixture well and transfer it onto the greased surface. Spread it out evenly into a 2-3 cm thick rectangle using a spatula and your hands. The mixture needs to be hot to spread properly. Once the desired thickness and shape is achieved, sprinkle grated dry coconut and fresh coriander on top and press them in lightly, let it cool down and set before cutting. Once the patvadi has cooled down, trim the edges to clean up the sides, this is optional only if you want very symmetric diamond shaped patwadis. Cut it lengthwise into strips, then cut diagonally to get diamond-shaped wadis. You will get perfectly shaped, clean-cut pieces. Rassa Ingredients: For Paste (Vaatan) ONION | प्याज़ 2 MEDIUM SIZED DRY COCONUT | सूखा नारियल 1/4 NO. GARLIC | लहसुन 10–12 CLOVES GINGER | अदरक 2 INCH GREEN CHILLI | हरी मिर्च 2 NOS. SESAME SEEDS | तिल 1 TSP POPPY SEEDS | खसखस 1/2 TSP OIL | तेल 1 TSP FRESH CORIANDER | हरा धनिया A HANDFUL WATER | पानी AS REQUIRED Tempering & Final Cooking OIL | तेल 2–3 TBSP BAY LEAF | तेज़ पत्ता 2 NOS. CURRY LEAVES | कड़ी पत्ता 10–12 NOS. VAATAN | AS PREPARED SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 2 TSP KALA GARAM MASALA | काला गरम मसाला 1.5 TSP TURMERIC POWDER | हल्दी पाउडर 1/4 TSP SALT | नमक TO TASTE HOT WATER | गरम पानी AS REQUIRED FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Place a wire rack (papad jaali) directly on the flame. Put the onions and dry coconut on it and roast them directly over the flame, turning at intervals. The dry coconut will char and darken first, remove it as soon as it does. Continue roasting the onions until they are evenly charred and cooked through. Transfer both to a board and let them cool. In a pan, add garlic, ginger, green chillies, sesame seeds, and poppy seeds. Dry roast on medium flame until the sesame seeds begin to pop. Add a little oil, toss quickly, and transfer to a bowl to cool completely. Once everything is cool, roughly cut the roasted onions and dry coconut. Add them to a blender along with the roasted garlic, ginger, chilli mixture, fresh coriander with stems, and a little water. Blend into a thick, fine paste and set aside. To temper and cook the rassa, heat a kadhai on high flame and add oil. Once hot, add bay leaves and curry leaves and let them crackle. Then add the prepared vaatan and stir well. Add spicy red chilli powder, kala garam masala, turmeric, and salt. Cook on high flame, stirring continuously, until the masala is completely cooked through, turns crumbly, and the oil separates. Once the paste is cooked, add hot water and stir to bring it to a thin consistency. Simmer the rassa for 10 minutes until the oil rises to the top. Taste and adjust seasoning if required and lastly add fresh coriander and mix through. Your spicy and falvourful rassa is ready. Note: How to serve Patwadi Rassa Place the patvadi pieces in a bowl or plate and ladle the hot rassa over them. Top with grated dry coconut and fresh coriander. Serve with sliced onion, green chilli, lemon, and jowar bhakri alongside. You can also add the Patwadis into the rassa and serve immediately.번역 보기

2위@AdvaitMoreBiz6 days ago

At this point Chef Sanjyot is more Maharashtrian then most Maharashtrians. Asach chalu rahu dya 😄👍번역 보기

3위@brgongale5 days ago (edited)

Bhau tumhi magachya janmat nakki Marathi ch manus asal . Kay prem ahe Maharashtra baddal ani Maharshtrian cuisine baddal . ❤❤❤❤❤ Watching your vdo from UK.번역 보기