My mami shared her "best kept secret" recipe of Satori- A rich delicacy made from Khoya. Satori has a distinctive texture, flavor &richness. Thank you Mami for the detailed recipe.
for the filling 
2 cups Khoya
1 tbsp poppy seeds**
1 tbsp dry dates powder (Kharik pud)
1 cup powdered sugar or according to sweetness of the sugar
½ cup ghee

milk if needed 
for the Cover
1½ cups Maida
½ cup semolina
2 tbsp Besan
2 tbsp hot ghee (Called Mohan in marathi)
  1.  Make a thick dough from maida, semolina & besan. keep aside for
    ½ hr. in the mean while you can make the stuffing.
  2. In a shallow pan add ghee and fry the khoya until it starts getting leaving ghee on the sides, this may take around 5-8 minutes. Stir it continuously as the khoya may burn very easily. keep aside to cool.
  3. Add some more ghee and fry the poppy seeds, dry dates powder one after the other. keep the poppy seeds & dry dates powder separately.
  4. after the poppy seeds cool down grind them into powder.
  5. Mix the khoya, dry dates powder, poppy seeds & the powdered sugar and make the filing for making the Satori. grind the mixture to make a homogeneous mixture. If the filling is too dry add some milk (may be 2-4 tbsp or as needed to make it moist)
  6. Make a small ball from the dough, roll it to make a small puri and stuff the stuffing inside the puri, just the way you would make a stuffed paratha or Puranpoli
  7. Using a rolling pin roll the Satori into a thick chappati of 1" thickness & 5" in diameter.
  8. On a medium flame, fry the satori from both the sides, using ghee. The satori should puff up, when you fry them.
  9. Keep the satori to cool on a kitchen towel, you can store them upto 7-10 days in a air tight box.

This is the picture I sent to my mami after the satoris were made. 

  1. I replaced poppy seeds with almond powder as poppy seeds are banned in gulf.
  2. Quantity of sugar may vary according to its sweetness.

Fish curry

  1. 8 fish fillets (cleaned) I used king fish
  2. 2 large onions, finely chopped
  3. 1 large tomato, finely chopped
  4. 1 cup thin coconut milk
  5. 3 tsp Tamarind Paste
  6. 2 tsp vegetable oil
  7. 1 cup water
  8. 10 curry leaves
  9. Fish masala (I used the ready-made Priya fish masala)
  10. coriander leaves finely chopped
  11. salt as required
  1. clean the fish fillets and add some turmeric powder. keep aside.
  2. Use the fresh, grated coconut to make coconut milk, Mix water to the grated coconut and blend it into a smooth paste, use a strainer to drain the coconut milk. Soak tamarind in little water for ½ hr, squeeze the tamarind to make the tamarind extract or the pulp. keep aside for further use.
  3. In a pot heat oil, add the fish masala as needed (I used 3 tsp of masala) then add curry leaves & ginger garlic paste, chopped onions, fry until the onions turn transparent, then add the chopped tomatoes. when the onions and tomatoes cool, make a smooth paste.
  4. Add the paste to the pot along with water, tamarind pulp and coconut milk, bring the curry to a boil, fish fillets and bring the curry to a boil, add salt as per taste.
    add more fish masala if needed.
  5. Add coriander and serve with rice.

prawn masala (Starter)

Prawn masala is the quickest and the yummiest prawn recipe I ever prepared. Thanks to Anuja for sharing her recipe with me :-)
  1. 1kg prawn (devein,wash)
  2. ½ tsp turmeric powder
  3. 4 tbsp ginger garlic paste
  4. 2 tbsp red chilli powder
  5. salt as needed
  6. 2 tsp chopped coriander
  7. 2 tsp lemon juice or tamarind pulp
  8. 2 tsp rice flour 
  9. 4-5 tbsp cooking oil
  1. Add turmeric to the cleaned & de-veined prawns, keep aside for 10 mins. add ginger garlic paste, red chili powder, salt, chopped coriander, lemon juice or tamarind pulp. Add rice flour.
  2. Keep aside to marinate for 30 minutes.
  3. In a pan add oil & shallow fry the prawns.
  4. The prawns will turn crispy if you add rice flour.

Sol kadhi

Solkadhi is a cold soup or an appetizer popular from the coastal region of Maharashtra. It is made from kokum & thin coconut milk with added spice, it is known for its digestive properties. Solkadhi is served with fish curries or fried fish during meals.

  1. 5 kokums dissolved in ½ cup water
  2. 2 cups thin coconut milk
  3. salt as required
for the tempering:
  1. 1 tsp cumin seeds
  2. 1 tsp crushed green chilies
  3. 5-6 curry leaves
  4. a pinch of Asafoetida
  5. ½ tsp garlic paste
  6. 1 tbsp oil
  7. 1 tsp coriander leaves for garnishing

1. Soak the kokums in ½ cup of water for an hour. After an hour,squeeze the kokum completely to get the kokums extract.
2. Add the kokums extract to the coconut milk, add salt
3. Add the tempering to the solkadhi- heat oil add the cumin seeds, curry leaves, Asafoetida, crushed green chilies, garlic paste, coriander seeds.
4. Add the tempering to the solkadhi.
5. Serve chill. With fish curry, fish fry of your choice.

Matar- paneer Masala ( Peas- cottage cheese gravy)

A cottage cheese & peas gravy with delicate & rich flavour made with cashewnuts, served with your favorite Indian bread roti or plain paratha. Goes well with fried rice too. 

1½ cup peas ( I used frozen peas)
250 grams cottage cheese( paneer)
2 medium size onion
2 medium size tomato
2 tsp ginger garlic paste
10 cashew-nuts soaked in ¼ cup water
2 tsp red chili powder
1 tsp cumin powder
½ tsp coriander powder
1 tsp kitchen King masala
Salt as per taste
1 tsp of kasoori methi
3 tsp cooking oil
Make cubes of paneer, keep aside for later use.
Roughly chop onions & tomato. In a shallow bottom pan, add oil, when the oil turns hot add ginger garlic paste & sauté for 5 mins. When the raw smell of ginger garlic goes off, add the onions and sauté until they turn transparent. After the onions turn transparent add the tomatoes. Cook the tomatoes until they turn soft. Keep aside to cool. 
Take a blender and add the soaked cashews along for with the onion- tomatoes, blend it into a smooth paste. 
Take the pan and add the onion tomato paste, let it cook for 5 mins. In the meanwhile add the red chili powder, coriander & cumin powder, kitchen King masala & salt. As the onions n tomatoes are already cooked no need to cook the paste again, add the peas & paneer n mix the peas- paneer well into the grave. Bring the peas paneer gravy to a boil & switch off the flame. Add the kasoori methi after you switch off the flame & give the gravy a quick stir. Transfer the gravy to a serving bowl. Serve with plain paratha/ roti or jeera rice.
Adjust the gravy as per your liking. Add more water if you like. Also add red chili, kitchen King masala as per your liking & taste. 
Kasoori methi is added at the end after switching off the flame because it turns the gravy bitter if you add it in the begnning. 


Related Posts with Thumbnails