Contents of the Taat
Varan (Daal)
Bhaat (Steamed Rice)
Lonkadi Tup (Pure Ghee)
Shirala Watana Bhaaji
Batata Bhujane
Paatwad
Methe (fenugreek) Aluche Sambare
Sweet Dish
Lemon
Chutney
Curds
Salt
Varan (Daal)
Ingredients
Toor Daal 100 gms
Turmeric powder ½ teaspoon
Asafoetida ¼ teaspoon
Salt To taste
Procedure
Soak toor daal in water for atleast half an hour. Put daal, turmeric powder and asafoetida in a pressure cooker. Add sufficient water and pressure cook for 10 to 15 mins(approx.) till daal is tender. Smash the daal. Add salt. Add water if required. Boil for 1 min.
Shirala Watana Bhaaji
Ingredients
Shirala 1
Peas ¼ kg
Red chilli powder 1 teaspoon
Parbhi Sambar 1 teaspoon
Turmeric powder ¼ teaspoon
Oil 3 teaspoons
Cumin seeds ½ teaspoon
Asafoetida a pinch
Salt To taste
Cocnut (grated) For garnishing
Procedure
Peel shiralas, Cut lengthwise and and then make small half inch pieces. In a thick bottom pan, heat the oil. Add cumin seeds and asafoetida. Then add peas and shirale pieces followed by red chilli powder, parbhi Sambar, turmeric powder, salt and little water. Cover with lid. Cook on a slow flame till peas are tender. Garnish with grated coconut. Serve hot.
Batata Bhujane
Ingredients
Potatoes 3-4 (medium sized)
Red chilli powder 1½ teaspoon
Turmeric powder ½ teaspoon
Oil 5-6 teaspoon
Coriander leaves 1½ teaspoon
Green chillies 1 (cut into small pieces)
Salt To Taste
Procedure
Peel potatoes and cut them into thick slices. In a thick bottom pan, add all the ingredients and water. Cook till the potatoes are tender. The gravy should be oily.
Methi (Fenugreek) Aluche Sambare
Ingredients
Alu (arum) stems (bhaajicha alu) 2
Cocnut milk ¼ coconut
Rice flour 1 tablespoon
Tamarind pulp extract 1 teaspoon
Fenugreek seeds 10-15
Oil ½ teaspoon
Asafoetida a pinch
Red chilli powder ¾ teaspoon
Parbhi Sambar ½ teaspoon
Turmeric powder ¼ teaspoon
Sugar 2 teaspoon
Procedure
Peel alu stems and cut into very thin slices. In a thick bottom pan heat oil . Add fenugreek seeds & asafoetida in it. Then add Alu stem pieces, water and tamarind extract. Add red chilli powder, parbhi sambar and turmeric powder and salt and cook till the stems are tender. Add rice flour to thin coconut milk and add this mixture to the pan and cook for about five mins. Add thick milk and sugar and boil for a minute. Serve hot.
Paatwad
Ingredients
Alu (Arum) leaves (vadicha alu) 3-4
Gram Chana Dal 150-200 grams
Red chilli powder 1 teaspoon
Parbhi Sambar 1 teaspoon
Turmeric powder ¼ teaspoon
Cumin seeds powder (coarse) ½ teaspoon
Asafoetida a pinch
Coriander leaves 2 teaspoons
Tamarind extract water 1 tablespoons
Green chillies 1 (finely chopped)
Oil For frying
Salt To taste
Procedure
Soak chana dal overnight and then grind it coarsely. Add red chilli powder, parbhi sambar, turmeric powder, ginger paste, corainder leaves, green chillies, cumin seeds powder and salt. Mix well.
Remove stems from leaves and wash the leaves. Keep one leaf upside down on a flat surface. Apply tamarind extract water lightly. Then spread a thick layer of the above mixture and fold the sides of the leaf. Repeat the entire procedure twice with the tips of the leaves on opposite ends. Roll the leaves together and steam this roll in a pressure cooker for 15-20 minutes. When cold, cut the roll into thick slices. Shallow fry the slices in oil till crisp. Serve hot
Sweet Dish (Airoli [Sweet Bhaji])
Ingredients
Wheat Flour 1 cup
Gram (Chana) Flour 1 cup
Sugar 1 cup
Oil 1 teaspoon
Oil For frying
Raisins 1 teaspoon
Cardamom powder ¼ teaspoon
Nutmeg powder 2 pinches
Salt To taste
Procedure
Mix together the wheat flour, gram flour, sugar, oil, raisins, cardamom powder, nutmeg powder, salt and water. The mixture should have a dropping consistency. Keep the mixture aside for one hour. Put two tablespoon mixture in hot oil. Fry till golden brown.
Personal Touch
The items mentioned in the above taat have been generalised as far as possible. There may be variations in each household. Even the tastes may vary.
Sau Meghana P. Rane