पारंपारिक मराठमोळी मासवाडी बनवण्यासाठी लागणारे साहित्य
सारण
• १/२ कप पांढरे तीळ
• १ चक्रीफूल
• २ दालचिनीचे तुकडे
• १ मसाला वेलची
• २~३ लवंगा
• २~३ तमालपत्र
• १ कप किसलेलं सुकं खोबरं
• जरुरीनुसार तेल
• ३ उभे काप केलेले कांदे
• आल्याचे तुकडे
• लसूण पाकळ्या
• १ चमचा लाल तिखट
• १/२ चमचा हळद
• १ चमचा धनेपूड
• चवीनुसार मीठ
• बारीक चिरलेली कोथिंबीर
• जरुरीनुसार पाणी
मासवाडी
• कांदा तळून उरलेलं तेल
• १ चमचा मोहरी
• १/२ चमचा जिरं
• १/४ चमचा हिंग
• लसूण-हिरवी मिरची-जिऱ्याचा ठेचा
• जरुरीनुसार पाणी
• चवीनुसार मीठ
• १/२ चमचा हळद
• १/२ चमचा लाल तिखट
• जरुरीनुसार रवाळ बेसन
रस्सा
• कांदा तळून उरलेलं तेल
• कढीपत्ता
• १/२ चमचा लाल तिखट
• १/२ चमचा हळद
• १/२ चमचा गरम मसाला
• १ चमचा कांदा लसूण मसाला
• जरुरीनुसार पाणी
• चवीनुसार मीठ
झणझणीत मासवडी रस्सा । मासवडी रेसिपी । मासवडी आणि रस्सा । झणझणीत मासवडी । मासवडी कशी बनवायची । मधुराजरेसिपि मराठी । महाराष्ट्रीयन मासवडी । नारायण गाव स्पेशल मासवडी । पुणेरी मासवडी । पाटवडी रस्सा । गोळी वाटण
चला पटापट सबस्क्राईब करा ✿◕ ‿ ◕✿ / @madhurasrecipemarathi
#madhurasrecipemarathi #masvadrecipe #masvadi #masvadirecipemarathi #junnarspecialmasvadi #masvadimasala #masvadianirassa #masvadimasala #pithala
Ingredients:
Stuffing
• 1/2 cup white Sesame seeds
• 1 Star anise
• 2 small Cinnamon sticks
• 1 black Cardamom
• 2~3 Cloves
• 2~3 Bay leaves
• 1 cup grated dry Coconut
• Oil as needed
• 3 sliced Onions
• Chopped Ginger
• Garlic cloves
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• Salt to taste
• Finely chopped Coriander leaves
• Water as needed
Masvadi
• Left over Oil used for frying onion
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Hing
• Garlic-Green chili-Cumin seeds coarse paste
• Water as needed
• Salt to taste
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili powder
• A little coarse Besan as needed
Rassa
• Left over Oil used for frying onion
• Curry leaves
• 1/2 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam masala
• 1 tsp Kanda lasun masala
• Water as needed
• Salt to taste
Method:
• Dry roast sesame seeds on medium heat until they turn nice golden and transfer them into a dish.
• In the same pan add star anise, cinnamon, black cardamom, cloves and bay leaves and just heat
them up. Make sure you don’t roast them longer.
• Take them spices out into a dish.
• Dry roast coconut until it turns golden and take it out into a dish.
• Heat up oil in a pan and fry onion until they get nice golden color.
• Take them out into a dish.
• In the same oil fry ginger and garlic and take it out into a dish.
• Blend the roasted whole spices into fine powder in mixer first and add red chili powder, turmeric
powder and coriander powder.
• Blend it well together and take it out into a bowl. Masala powder is ready.
• Blend sesame seeds into coarse powder and take it out into a bowl.
• Blend garlic and ginger into paste in mixer and transfer it into sesame seeds powder.
• Add roasted coconut and crush it with hand.
• Add the masala powder, salt and coriander leaves and mix everything well together.
• Add the fried onion and crush it with hand.
• Mix it well together and stuffing is ready.
• Take some of the stuffing out into a blender jar and add water.
• Blend it well into paste and vatan for making gravy or rassa is ready.
• Heat up oil in a pan and add mustard seeds.
• When mustard seeds pop up add cumin seeds, hing, garlic-green chili-cumin seeds paste and fry it
well together.
• Add water, salt, turmeric powder and red chili powder and mix well
• When the mixture begins to boil, add a little besan at a time and mix in quickly.
• No lumps of besan should be formed.
• Mix everything well together and turn the heat to low heat.
• Cover and steam the mixture for about 5 minutes.
• The process after this should be fast.
• Wet a cotton cloth well with water and transfer half of the besan mixture on it.
• Wet your palm with water and pat the besan into a disc.
• Spread the stuffing on it evenly.
• Lift the edge of the cloth and make a roll of the besan disc.
• Press it well together and take the roll off into a dish carefully.
• Cut the masvadi into pieces and masvadi is ready.
Rassa
• Heat up the oil in a pan and add curry leaves and the vatan.
• Fry it well together until oil is released from it and add red chili powder, turmeric powder, garam
masala and kanda lasun masala and fry everything well together.
• Add water and salt and bring it to boil.
• Add the edges or broken pieces of masvadi and mix well.
• When the mixture begins to boil, turn off the gas and rassa is ready.
• Serve masvadi with bhakri or chapati. It goes well with rice too.
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