Isn’t it amazing that when you see the traditional recipes, you can tell so much about the culture of that place, the produce and even the weather. Like when you go to the coastal India across different states, you will see abundant use of ingredients like coconut, or generous use fruits like mangoes. With subtle variations, you will see similar dishes made in many parts of the coast. For example, since the rice grows so beautifully, you will see predominant use of it in every course of the day.
I am amazed to see the wide range of recipes created just using the humble ingredient like rice. Fermented, powder, cooked, slurry, dried, roasted, puffed and so much more. Today’s recipe uses Rice Grits
When I started this mini project of cooking through India, the toughest thing is to pick one dish to represent a state. I am trying to showcase lesser known dishes so I can showcase that Indian food is a lot more than Chicken Tikka and Naan
I also love using traditional techniques and utensils. Today I have used a copper steamer that I got from my mother in law, who got in from her mother in law. I use it to steam modak, aloo vadi etc. I usually line it with a banana leaf and it works awesome.
Today we are going to Maharshtra, a western state of India
When we talk about foods of the state of Maharashtra, everyone talks about Vada Pav, Sabudana Vada and trust me those are delicious. But I wanted to share something a little different so here is today’s recipe thats a tribute to my visits to Parshuram and humble ingredient Rice
I have fond memories of visiting my Nani’s place Parshuram in Konkan. Parshurma is a small town in Ratnagiri, named after the Lord Parshuram. There is a temple from 1700 AD for this incarnation of Vishnu. I always loved visiting Parshuram. Small humble homes built with red chire, luscious greenery, birds chirping in the background, it was just peaceful. We would enjoy unbelievably delicious Alphonso mangoes, green jackfruit subji with cashews, Kokam sherbat and so much more. My mami would make Gurgutya Bhaat, a rice porridge for breakfast and would serve it on a beautiful teak leaf. The same Those were some beautiful days.
One such memory from Konkan is Sandane. Sandane is a steamed rice cake. In this recipe, its sweetened with the pulp of jackfruit but when you can also use jaggery to make another type of sandane. I love jackfruit and try to make as many things as I can when its in season. Hope you all like the recipe and follow me along my journey cooking through states of India.
A delicious recipe made with sweet jackfruit and rice
- 2 Cups Jackfruit pulp 20 jackfruit pods
- 1/2 Cup Jaggery
- 1.5 Cup Rice Rava Coarse rice grits
- 1/4 Tsp Salt
- 1 Pinch Baking Soda
- 1/2 Tsp Cardamom powder
- 1/4 Tsp Nutmeg Powder
Dry roast the rice rava for 1 min, let it cool
Puree the jackfruit to a smooth pulp
Add jaggery, salt, cardamom and nutmeg and mix well
Mix the rice rava in the jackfruit mixture
Rest for 20 min
Heat water in a steamer. Grease the Idli molds, or any other pan with some oil
You can also use turmeric, banana or teak leaves to steam this
Add the baking soda if using and stir well
Add the mixture to the molds and steam till completely cooked
Time needed would depend on the size of the mold
Serve hot with ghee
You can also serve this with sweetened coconut milk