Friday, October 26, 2007

Golyanchi Aamti

Last week my friend A visited me and was also generous in letting me borrow her cook book " Hamkhass PakaSiddhi" by Mrs. Jayashree Deshpande. As the name suggests, it is a cookbook which details Marathi Cuisine Recipes and also includes a very wide variety of others.

My knowledge of Marathi 'Jevan' is very basic, a lot was added on after RCI- Maharashtra! In fact I feel that I have been unjust by not attempting to make these dishes, or even the fact that having grown up eating 'rozcha jevan' (everyday meals) it may not be a novelty to anyone! I couldn't have made a bigger mistake! What we cook in our day to day meals is but the tip of the iceberg! There is SUCH a variety of dishes that it may take me years & years to cover even a percentage of it!!

Another reason why I did not post about these recipes was due to the fact that these were handed down to me by my Mother. Years of watching her cook without a cook book or a sheet of paper with the details ( decorated with a splattering of oil, mustard and other spices!) could only mean that there are no measurements, everything is 'andaz' (eyeball the ingredients).

If there is one word that is total chaos in the world of cooking, this 'andaz' is it! Take for example the time when I asked my Mom to send me this particular recipe (which we had tasted at her Aunt's house, who by the way is one Terrific cook) , now my Mom promptly replies with the recipe which only states the ingredients and the procedure, but measurements?? So one frantic call and I get the the answer, "Aga, andazane kar ki! soppa ahe!" (just use your judgement, it is easy). Since that is exactly what I did not want to do ( how can I post it on the blog if I do so?.. see what bloggging does?? You cook, so you can post!!)I kept postponing it!! I was delighted to find this recipe and wasted no time in preparing it!!
You need:

1 cup Channa Daal soaked for 4-5 hours

1 med. Onion chopped fine

1 inch Ginger

5 cloves Garlic & 4 green Chilies +/- to taste (grind to make a paste)

4 tbsp. Besan

1tbsp Tamarind pulp / 1 small lemon size ball of Tamarind pulp

1 lump jaggery

Salt to taste

Oil (for tempering 2 tbsp)

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

Dash Asafetida

Oil for deep frying

1/4 tsp Turmeric

Few curry leaves

4 cups Water

Drain the soaked channa daal and grind it with the ginger. Add the fine chopped onion. Add salt and turmeric and 1 tbsp Besan.Mix it well and make small marble sized balls. Heat oil and deep fry the balls to a crisp golden brown.

In a saucepan, heat 2 tbsp oil, add the mustard seeds, after they pop, add cumin seeds, asafetida, turmeric and curry leaves. Add the water to the tempering. Bring this to a rolling boil. In the mean time add some water to the remaining 3 tbsp besan and make a smooth paste. Add this paste to the boiling water, this will make it thick.
Add the tamarind pulp, salt, jaggery and the chilli-garlic paste. Boil for a few mins.
Add the deep fried balls and boil for 2 mins. In about 30 mins. the balls will have soaked well and the daal will be thick.

This was a good variation to the everyday daal/ sambar and was a great accompaniment to piping hot rice!!

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  1. Great to see your post after a long time.
    Kadhi, Maharashtra style! Love how it looks on the plate. Little different from the usual Punjabi and Gujju Kadhi too. Good one, thanks!:)

  2. this looks so delicious! something like the parupu wada made in Tamilnadu and then soaked in gravy. bookmarking!

  3. mala khup aavadte golyanchi aamti...maajhya sasubai khup masta banavtat! but we make this slightly differently, i was planning to post this for a long time but keep forgetting. Will post my version soon.
    tujhya style ni pan karun baghin...masta distay! :)

  4. This looks so delicious, we do similar dal vadas in tamarind sauce in Andra and Tamil nadu.

  5. Oh, that looks sooooo delish, I have bookmarked it, to make as soon as I can. I did not even know that they as a Kadhi in Marathi cooking. This blogging lark is so educational!

  6. Oh my goodness, that looks delicious! You have no idea how excited I am to see golyachi amti here.
    I have only tried making it once, and it was not much of a success...this recipe looks delicious!

  7. hey, amti mast distay. goley nustey khayla pan chan ahet! so will i get to see some more recipes from the book :)

  8. Great great post! Golyanchi amti khoop chhaan ahe :-D (am i correct in my Marathi).

    And i can't agree more with you , some of these everyday recipes are the best! he he, and like Richa said, i am sure it takes a lot of will power to resist the temptation of polishing off the gole :-D.

    hugs to you for this one, sweetie! i've had it a cpl. of times at my friend's place but always forget to ask for the recipe-now i have one!

  9. This is quite a different dish, Manis, thanks for posting.

  10. Lordy! How I hated golyachi amti when I was a kid. How I long for it now!

    Thank you so much for this post, Manasi!

  11. That looks so delicious. It sure is something different from the regular dals/sambars.

  12. Hey Manasai, nice to see after a long time your post. I so much love that Aaamti, I had this at my frens place once. Thanks for reminding me, I have to make this soon!

  13. Looks great Mansi, nice to see your post after a while! :)

  14. I find it very difficult to measure & cook...that is the one thing thing that makes me lazy while cooking intending to blog.

    But "andaaz" is very difficult when you have never had the particular food or even seen it, then you have no benchmark to compare it to.

    Loved the Marathi kadhi

  15. Hi Asha, I was off posting for a bit.. then suddenly woke up and realized,man.. i've wasted so much time!!!
    Actualy this is not a kadhi at all (does nto use buttermilk) it is a daal.
    Hi sharmi, Parupa wada !! yum, would like to try that!! its interesting to note that every region is something similar!!

    Hi Tee, Kadhi kartes mag tujha version? nakki post kar, me try karin!!!

    Hi Rina, U r the second person tto mention the south Indian version!! do post abt it, i would love to try it!!

    Hi Saju, thanks! there is such a variety in Marathi cuisine! I must explore more!

    Hi Nupur, thank u so much!!! Ihope u like this version.

    Hi Richa, ho na, barech se gole tondat adhi pohochle!!!

    Hi Musical, Arey kya baat hai!! u speak Marathi too!!! Sahi!!! Big HUG!!!

    Hi Sra, Thank u dear!

    Hi Manisha, hehehe, strange how liking changes!!

    Hi Hima, thanx dear, this was a change from the regular daal!!

    Hi Padma, thanx dear.. i did post after a long time... my bad! hope u like this version1

    Hi Namratha, thanx dear!

    Hi Sandeepa, I started using measures only when I started blogging... but I realize that it is better this way for me!

  16. Never heard of or had golyanchi amti. Thanks for sharing.

  17. This recipe is new to me...Thanx for sharing such a wonderful recipe...
    Most of the mothers do like how your mother says...;D..

  18. lol, whats up with moms and using our judgement! :) My mom used to be the same, but after three months with me, she is emailing me recipes now, with proper measurements and instructions! :)
    The dish looks delicious, I've had similar dishes, but I always prefer having the deep fried stuff as such and gravy seperate :)

  19. Hi Manasi,

    I appreciate that your trying variety in everyday lunch.Otherwise it gets boring. Good work. Keep it up.


  20. this recipe is very new for me it looks delecious thanks for new recipe

  21. i guess its same with every moms around the worl when it comes to giving ingredient measurements;)
    i am so in love with this aamti recipe mansi and i am gonna try it pretty soon. will let u know as soon as i try it. may be this weekend...

  22. I love the second picture with the rice. I bet it was delicious!

  23. Hi Manasi,

    I have also the same book and loved it for the detailed way in which it explains recipes.

    Nowadays I am also trying simple simple recipes from this book and loving them...
    2 of my friends also have the same book and they also praise it.

    I call it "kakuche pustak",, actually my friends calls it so and now me too.. reason is the photo look like any "kaku" that u may have in relations/neighbors etc :-))

    Have heard Dahiwade and tandoori chicken are other 2 recipes which come out terrific from this book..will give it a shot sometime soon.

    Happy blogging and oh yes, I like your blog :-)

  24. This is such a unique and unusual recipe.I will have to try this sometime.

  25. Hi Manasi, forgot to mention that I will be visiting SFO by this weekend and will be staying Parc55 Hotel. If possible, call me during morning or night time. Thanks. Viji

  26. great recipe...looks good and mouth watering

  27. Really different from the way we make it in Jaipur...
    Looks delicious n a gud variation for me..

  28. I really like recipes with dumplings/koftas in it. Have never had anything like this. Will surely give it a try.

  29. Hi Manasi,
    This is more or less like our sambhar dhal vada...but with a wide variation. Wanna try this Maharastrian style sometime.

  30. Yummy, I tried this dish and it came out fantastic. I just avoided the garlic as my husband does not like it.
    I am a new blogger who loves cooking. I would like you to visit my site and also comment on the recipes. And if possible add my link to your blog list

  31. The recipe look great. I love maharashtrian dishes and i am definely going to try this recipe in the next couple of days.


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    Sorry for offtopic


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