Mushrooms were available only during season at my native. The season usually is hardly 1-2weeks per year. During this season, these mushrooms were carefully picked from forests and other places by the people who knew which were edible and which were not. So during these days, we used to eat loads of mushroom dishes since many of relatives and friends used to send us these amazingly tasty ones. Both my brother and I developed the taste for these from a small age because aayi makes many tasty dishes with them. The artificially grown mushrooms which are available in markets these days can’t come anywhere near these, but when I start missing these tasty dishes, I buy them from the supermarkets and one of the dishes I make is this very tasty ambat .
Ingredients: 2 cups mushroom pieces 1/2 cup chopped onions 1 cup fresh/frozen coconut 4-5 cloves 2″ cinnamon 5-6 peppercorns 1/4 tea spn tamarind extract or 1 big piece tamarind 1 tea spn coriander seeds 4-5 red chillis Oil Salt
Method: Heat oil and fry cloves, cinnamon, pepper, coriander seeds, red chilies. Grind with coconut and tamarind. Cook onion and mushroom with sufficient water(It will take around 10 mins to cook). Then add ground masala and salt. Cook for 5 minutes. Serve hot with rice flour roti( alayle pita rotti ) .
Serves : 3-4 Preparation time : 20min
The process of cooking the flour in hot water is called Alayle . Flour is called as Peet . This is a bit difficult to make initially but with practice, it can be easily mastered. Aayi’s rottis come out perfectly soft and circular. I have practiced it a lot, though initially it was a failure, I could master it after few days.
This is usually served for breakfast at my home with different sides like Vayngana nonche , Masoori bhaji , Almbe ambat , losney chutney , Engayi etc. Whatever is the side dish, these rotis make a heavenly and filling breakfast.
Ingredients: 2 cups rice flour 2 cups water Ghee Salt
Method: Add salt to water and bring it to boil (Use a thick bottomed vessel). Then slowly add rice flour mixing it continuously. Heat till there is no water & the flour is of chapathi dough consistency. Make small balls from the dough. Knead well. On a plastic sheet, spread some dry flour. Keep the ball on it and roll with rolling pin. Apply as much dough as required. Fry on both sides on a hot tava . Apply ghee .
Serves : 4 Preparation time : 30min
