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Channa Daal Curry
Ingredients:-
Channa Daal-1/2 cup
Curry leaves-4-5
1/4 tsp-turmeric powder
1/2 red chilly powder
1/4 tsp coriander seeds
1/4 tsp cumin seeds
Cloves-2
Black peppercorns-3
Ginger-1ittle finely chopped
1/4 tsp cinnamom powder
1 tsp tamarind paste
1/4 cup coconut shredded
Water as needed
Oil-1 tsp
Salt to taste
Procedure:-
(1)Cook channa daal in pressure cooker for 3 whistles with salt & little turmeric powder till done.
(2)In a pan take oil & fry the spices alongwith ginger then add coconut & fry till the whole mixture turns brown.
(3)Grind the mixture with water to a thick paste.
(4)In a pan take the cooked channa daal & add curry leaves, red chilly powder & tamarind paste to it.
(5)Bring it to a boil. Then add the ground mixture to it & again bring it to a boil. Check salt. Serve with roti or rice.
Channa Daal-1/2 cup
Curry leaves-4-5
1/4 tsp-turmeric powder
1/2 red chilly powder
1/4 tsp coriander seeds
1/4 tsp cumin seeds
Cloves-2
Black peppercorns-3
Ginger-1ittle finely chopped
1/4 tsp cinnamom powder
1 tsp tamarind paste
1/4 cup coconut shredded
Water as needed
Oil-1 tsp
Salt to taste
Procedure:-
(1)Cook channa daal in pressure cooker for 3 whistles with salt & little turmeric powder till done.
(2)In a pan take oil & fry the spices alongwith ginger then add coconut & fry till the whole mixture turns brown.
(3)Grind the mixture with water to a thick paste.
(4)In a pan take the cooked channa daal & add curry leaves, red chilly powder & tamarind paste to it.
(5)Bring it to a boil. Then add the ground mixture to it & again bring it to a boil. Check salt. Serve with roti or rice.
Varan(maharashtrian daal)
Ingredients:-
Toor Daal-1/2 cup
Water-2 cups
A pinch of asafoetida powder
1/2 tsp turmeric powder
Salt to taste
2 tsp butter
1/2 tsp lemon juice.
Procedure:-
(1)Pressure cook daal with water till done.
(2)Put it in a pan and add turmeric powder & hing ,bring it to a boil & add butter.
(3)Serve with plain rice with ghee & lemon juice.
Toor Daal-1/2 cup
Water-2 cups
A pinch of asafoetida powder
1/2 tsp turmeric powder
Salt to taste
2 tsp butter
1/2 tsp lemon juice.
Procedure:-
(1)Pressure cook daal with water till done.
(2)Put it in a pan and add turmeric powder & hing ,bring it to a boil & add butter.
(3)Serve with plain rice with ghee & lemon juice.
Daalichi Amti(Maharashtrian Daal)
Ingredients:-
1/2 cup toor daal cleaned washed & soaked in water for 1/2 hr
1/2 tsp turmeric powder
1/2 small onion finely chopped
1-2 green chillies chopped
1/4 cup coconut scrapped
Salt to taste
1 tsp tamarind paste
Coriander leaves for garnishing
Procedure:-
Tip:-You can add small pieces of white radish or drumsticks to the daal before cooking it in the pressure cooker.
1/2 cup toor daal cleaned washed & soaked in water for 1/2 hr
1/2 tsp turmeric powder
1/2 small onion finely chopped
1-2 green chillies chopped
1/4 cup coconut scrapped
Salt to taste
1 tsp tamarind paste
Coriander leaves for garnishing
Procedure:-
- Cook daal with the green chillies & onions in pressure cooker till done. Leave very little onion for grinding.
- Take the cooked daal in a pan add little water if too thick & then add the tamarind paste & turmeric powder & salt.
- Bring it to a boil. Then grind the coconut & little onion in a blender make a thick paste.
- Add this to the daal & bring it to a boil. Garnish with coriander leaves.
Tip:-You can add small pieces of white radish or drumsticks to the daal before cooking it in the pressure cooker.
Matki Usal
Ingredients:-
Matki-2 cups soaked overnight
Garlic:-finely chopped
Mustard seeds:- 1 tsp
Asafoetida powder:-1 pinch
Red chilly powder- 1 tsp
Turmeric powder-1 tsp
Onions-1 finely chopped
Tomatoes-1 finely chopped
Jaggery- as per taste
Oil-1 1/2 tbsp
Salt-to taste
Coriander leaves-for garnishing
Procedure:-
(1)Once the matki is soaked overnight place it in a strainer & put it there for one day till sprouts come out.
(2)In a pan take oil & once hot add mustard seeds & hing powder.
(3)Then add the onions & fry them for a minute.
(4)Then add the& j matki alongwith red chilly powder & turmeric powder salt & jaggery. Add the tomatoes.
(5)Add water & cook matki till fully cooked.
(6)At this point take a small pan, once hot put the remaining oil and in the oil put the garlic & pour the oil over the matki.
(7)Garnish with coriander leaves on top.
Matki-2 cups soaked overnight
Garlic:-finely chopped
Mustard seeds:- 1 tsp
Asafoetida powder:-1 pinch
Red chilly powder- 1 tsp
Turmeric powder-1 tsp
Onions-1 finely chopped
Tomatoes-1 finely chopped
Jaggery- as per taste
Oil-1 1/2 tbsp
Salt-to taste
Coriander leaves-for garnishing
Procedure:-
(1)Once the matki is soaked overnight place it in a strainer & put it there for one day till sprouts come out.
(2)In a pan take oil & once hot add mustard seeds & hing powder.
(3)Then add the onions & fry them for a minute.
(4)Then add the& j matki alongwith red chilly powder & turmeric powder salt & jaggery. Add the tomatoes.
(5)Add water & cook matki till fully cooked.
(6)At this point take a small pan, once hot put the remaining oil and in the oil put the garlic & pour the oil over the matki.
(7)Garnish with coriander leaves on top.
Masoor Lentil Curry
Ingredients:-
Whole masoor soaked overnight & sprouted the next day(Sprouting can be done by putting masoor in a strainer & keeping it in a warm place)
Onions-2 medium chopped
1 tsp turmeric powder
1 tsp red chilly powder
Cloves-2-3
Cinnamon powder-1 tsp
Ginger-garlic paste-1 tsp
Coriander seeds-1 tsp
Cumin seeds-1 tsp
Black peppercorns-1 tsp
Coconut grated-1/2 cup
Garam masala powder to taste
Tamarind paste-1 tsp
Oil 1 tbsp
Salt to taste
Water as needed.
Procedure:-
(1)Once the masoor is sprouted put it in a pressure cooker with the onions, Add water & pressure cook t for 2-3 whistles. Leave a few onions for roasting.
(2)In a pan put some oil & roast the whole garam masala mentioned above along with the remaining onions & the coconut & then grind it to a smooth thick paste
(3)Take the cook masoor in a pan add the turmeric powder, ginger-garlic paste, red chilly powder, salt & tamarind paste & give it a quick boil. Then add the ground paste & again boil it one more time. Add the garam masala.Check the salt.
(4)Serve it with rice or chapati of your choice.
Whole masoor soaked overnight & sprouted the next day(Sprouting can be done by putting masoor in a strainer & keeping it in a warm place)
Onions-2 medium chopped
1 tsp turmeric powder
1 tsp red chilly powder
Cloves-2-3
Cinnamon powder-1 tsp
Ginger-garlic paste-1 tsp
Coriander seeds-1 tsp
Cumin seeds-1 tsp
Black peppercorns-1 tsp
Coconut grated-1/2 cup
Garam masala powder to taste
Tamarind paste-1 tsp
Oil 1 tbsp
Salt to taste
Water as needed.
Procedure:-
(1)Once the masoor is sprouted put it in a pressure cooker with the onions, Add water & pressure cook t for 2-3 whistles. Leave a few onions for roasting.
(2)In a pan put some oil & roast the whole garam masala mentioned above along with the remaining onions & the coconut & then grind it to a smooth thick paste
(3)Take the cook masoor in a pan add the turmeric powder, ginger-garlic paste, red chilly powder, salt & tamarind paste & give it a quick boil. Then add the ground paste & again boil it one more time. Add the garam masala.Check the salt.
(4)Serve it with rice or chapati of your choice.
Black Peas Curry(Kalya vatanyachi amti)
Ingredients:-
Black peas soaked overnight-1/2 cup
(you can also sprout them if needed)
Curry leaves-4-5
1/4 tsp-turmeric powder
1/2 red chilly powder
1/4 tsp coriander seeds
1/4 tsp cumin seeds
1/4 tsp fennel seeds
Cloves-2
Black peppercorns-3
Ginger-little finely chopped
1/4 tsp cinnamom powder
1 tsp tamarind paste
1/4 cup coconut shredded
Water as needed
Oil-1 tsp
Salt to taste
Procedure:-
(1)Cook black peas with little water in pressure cooker for 3 whistles.
(2)In a pan take oil & fry the spices alongwith ginger then add coconut & fry till the whole mixture turns brown.
(3)Grind the mixture with water to a thick paste.
(4)In a pan take the cooked black peas & add curry leaves & tamarind paste to it.
(5)Bring it to a boil.Add turmeric powder & red chilly powder. Then add the ground mixture to it & again bring it to a boil. Check salt. Serve with roti or rice.
Tip:-You can make this mixture dry by reducing the amount of water.
Black peas soaked overnight-1/2 cup
(you can also sprout them if needed)
Curry leaves-4-5
1/4 tsp-turmeric powder
1/2 red chilly powder
1/4 tsp coriander seeds
1/4 tsp cumin seeds
1/4 tsp fennel seeds
Cloves-2
Black peppercorns-3
Ginger-little finely chopped
1/4 tsp cinnamom powder
1 tsp tamarind paste
1/4 cup coconut shredded
Water as needed
Oil-1 tsp
Salt to taste
Procedure:-
(1)Cook black peas with little water in pressure cooker for 3 whistles.
(2)In a pan take oil & fry the spices alongwith ginger then add coconut & fry till the whole mixture turns brown.
(3)Grind the mixture with water to a thick paste.
(4)In a pan take the cooked black peas & add curry leaves & tamarind paste to it.
(5)Bring it to a boil.Add turmeric powder & red chilly powder. Then add the ground mixture to it & again bring it to a boil. Check salt. Serve with roti or rice.
Tip:-You can make this mixture dry by reducing the amount of water.
Maharashtrian Daal(Bhatti Amti)
Ingredients:-
1 cup toor dal
1 pinch asafoetida powder
1 tsp mustard seeds
Few curry leaves
2-3 Green chillies
1 tsp tamarind paste
1 tsp turmeric powder
1 tsp Goda masala(maharashtrian masala)
2 tsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
(1)Pressure cook dal in sufficient quantity of water till done.
(2)Add turmeric powder, salt & tamarind paste & bring dal to a boil.
(3)In a pan heat oil, once hot add mustard seeds once they crackle put hing, curry leaves & green chillies pour this over the dal,
(4)Put Goda masala boil one more time & then garnish with coriander leaves.
1 cup toor dal
1 pinch asafoetida powder
1 tsp mustard seeds
Few curry leaves
2-3 Green chillies
1 tsp tamarind paste
1 tsp turmeric powder
1 tsp Goda masala(maharashtrian masala)
2 tsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
(1)Pressure cook dal in sufficient quantity of water till done.
(2)Add turmeric powder, salt & tamarind paste & bring dal to a boil.
(3)In a pan heat oil, once hot add mustard seeds once they crackle put hing, curry leaves & green chillies pour this over the dal,
(4)Put Goda masala boil one more time & then garnish with coriander leaves.
Stuffed Eggplant/Brinjal (Bharli Vangi)
Ingredients:-
Eggplant-8 small ones cut crosswise from top
1 tsp turmeric powder
2 tsp red chilly powder
2 tsp garam masala powder
2 medium onions finely chopped
1 large potato cut into cubes(optional)
2 tbsp oil
Salt to taste
Coriander leaves for garnishing
For the stuffing:-
2-3 black peppercorns
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cinnamom powder
2-3 cloves
1 bay leaf
1/4 of the onion mentioned above
1/2 cup coconut finely shredded
10-12-cashewnts
Dry roast all of the above in little oil. Till it turns brown but not burnt. Grind it in a blender to make a fine but thick paste.
Procedure:-
(1)Stuff the eggplants with the above stuffing. Cook in the pressure cooker for 3-4 whistles or till done.
(2)In a pan take oil. Fry the onions till translucent. Then add the potatoes, turmeric powder, red chilly powder along with little water & cook till the potatoes are done. Then add the remaining ground paste to this mixture. Check salt at this point. Add the garam masala & give it a quick boil.
(3)Finally add the cooked eggplant & garnish it with coriander leaves on top.
(4)Serve with any roti or rice.
Eggplant-8 small ones cut crosswise from top
1 tsp turmeric powder
2 tsp red chilly powder
2 tsp garam masala powder
2 medium onions finely chopped
1 large potato cut into cubes(optional)
2 tbsp oil
Salt to taste
Coriander leaves for garnishing
For the stuffing:-
2-3 black peppercorns
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cinnamom powder
2-3 cloves
1 bay leaf
1/4 of the onion mentioned above
1/2 cup coconut finely shredded
10-12-cashewnts
Dry roast all of the above in little oil. Till it turns brown but not burnt. Grind it in a blender to make a fine but thick paste.
Procedure:-
(1)Stuff the eggplants with the above stuffing. Cook in the pressure cooker for 3-4 whistles or till done.
(2)In a pan take oil. Fry the onions till translucent. Then add the potatoes, turmeric powder, red chilly powder along with little water & cook till the potatoes are done. Then add the remaining ground paste to this mixture. Check salt at this point. Add the garam masala & give it a quick boil.
(3)Finally add the cooked eggplant & garnish it with coriander leaves on top.
(4)Serve with any roti or rice.
Methi Subzi(Methi/fenugrek leaves cooked with toor daal & seasoned with garlic)
Ingredients:-
1/2 bunch methi washed & chopped fine
1/4 cup toor daal cooked
10-12 peanuts fully cooked
1-2 whole red chillies or to taste
1 green chilly(optional)
1 tsp mustard seeds
a pinch of hing
1 tsp tamarind paste
1/4 tsp turmeric powder
2 tbsp of besan/chickpea flour
2-4 cloves garlic finely chopped
1 tbsp oil
1 tsp red chilly powder or to taste
Salt to taste
Method:-
1/2 bunch methi washed & chopped fine
1/4 cup toor daal cooked
10-12 peanuts fully cooked
1-2 whole red chillies or to taste
1 green chilly(optional)
1 tsp mustard seeds
a pinch of hing
1 tsp tamarind paste
1/4 tsp turmeric powder
2 tbsp of besan/chickpea flour
2-4 cloves garlic finely chopped
1 tbsp oil
1 tsp red chilly powder or to taste
Salt to taste
Method:-
- In a pan take half of the oil & put the methi in it till methi is completely cooked.
- Mash the toor daal & add it to the methi along with the peanuts & give it a boil.
- Then add the tamarind paste, turmeric powder & red chilly powder.
- Then add the besan. Take the mixture off the flame.
- In another pan take the remaining oil & add the garlic, mustard seeds, hing, green chillies, red chillies for tempering & add it to the mixture. Adjust salt.
- Serve hot with rotis.
Capsicum/Green Pepper Curry (Bhopali Mirchiche Panchamrut)
Ingredients:-
Green pepper/Capsicum 2 cut into square pieces
1 tsp mustard seeds
A pinch of hing/asafoetida powder
1 tsp sesame seeds
1 tsp coriander leaves
4-5 methi seeds
1/4 cup crushed peanuts
2 tbsp jaggery
1 tbsp tamarind paste
1/4 cup grated coconut
1 tbsp oil
1 tsp turmeric powder
Red chilly powder to taste
Salt to taste
Method:-
Green pepper/Capsicum 2 cut into square pieces
1 tsp mustard seeds
A pinch of hing/asafoetida powder
1 tsp sesame seeds
1 tsp coriander leaves
4-5 methi seeds
1/4 cup crushed peanuts
2 tbsp jaggery
1 tbsp tamarind paste
1/4 cup grated coconut
1 tbsp oil
1 tsp turmeric powder
Red chilly powder to taste
Salt to taste
Method:-
- In a pan take oil, once hot add the mustard seeds, once mustard seeds crackle add the hing.
- To this add the capsicum pieces with turmeric powder, salt & red chilly powder.
- Cook the capsicum by adding some water to it. Then add the tamarind paste & after 1 minute add the jaggery.
- In a separate pan take 1 tsp of oil & roast the sesame seeds, coriander seeds & methi seeds & then add the coconut fry the coconut till it turns brown. Grind the above mixture in a blender with water & make a thick paste.
- Add this to the capsicum. Finally add the crushed peanuts. Bring it to a quick boil.
- Serve with chapati or rice.
Ambat Batata(Sweet-Sour Potato Curry)
Ingredients:-
Potatoes-2 cut into long thick strips
1 tsp mohori(mustard seeds)
1 tsp cumin seeds
1 tsp red chilly powder
1/2 tsp turmeric powder
a pinch of hing or asafoetida powder
1/2 tsp dry fenugreek seeds
2 tbsp coconut & 2-3 black peppercorns ground into a thick paste
3-4 curry leaves
Jaggery 1/4 cup
Tamarind paste-1 tsp
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
(1)In a pan take oil, once hot add the mustard seeds, cumin seeds & asafoetida powder. Once they crackle add the fenugreek seeds & the curry leaves.
(2)Add the potatoes and then add turmeric powder, chilly powder & salt. Cook the potatoes.
(3)Once the potatoes are cooked add the jaggery, tamarind paste give it a quick boil.
(4)Then add the ground coconut, check salt & garnish with coriander leaves on top.
Potatoes-2 cut into long thick strips
1 tsp mohori(mustard seeds)
1 tsp cumin seeds
1 tsp red chilly powder
1/2 tsp turmeric powder
a pinch of hing or asafoetida powder
1/2 tsp dry fenugreek seeds
2 tbsp coconut & 2-3 black peppercorns ground into a thick paste
3-4 curry leaves
Jaggery 1/4 cup
Tamarind paste-1 tsp
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
(1)In a pan take oil, once hot add the mustard seeds, cumin seeds & asafoetida powder. Once they crackle add the fenugreek seeds & the curry leaves.
(2)Add the potatoes and then add turmeric powder, chilly powder & salt. Cook the potatoes.
(3)Once the potatoes are cooked add the jaggery, tamarind paste give it a quick boil.
(4)Then add the ground coconut, check salt & garnish with coriander leaves on top.
Pav Bhaji
(It is the most favorite street food in India, it is basically a spicy mix of vegetables served with pav or buns)
Ingredients:-
Pav available in indian grocery or burger buns
Pav bhaji masala - 2 tbsp
3 onions chopped fine
2 tomatoes chopped fine
2 big potatoes boiled & mashed
1/2 cauliflower boiled & mashed
1/4 cup cauliflower florets kept separate
1/2 cup green peas boiled & mashed
1 tsp red chilly powder or to taste
1 tbsp ginger garlic paste
A blob of butter
Lime juice as needed
2 tbsp oil
Salt to taste
Cilantro for garnishing
Method:-
Pav available in indian grocery or burger buns
Pav bhaji masala - 2 tbsp
3 onions chopped fine
2 tomatoes chopped fine
2 big potatoes boiled & mashed
1/2 cauliflower boiled & mashed
1/4 cup cauliflower florets kept separate
1/2 cup green peas boiled & mashed
1 tsp red chilly powder or to taste
1 tbsp ginger garlic paste
A blob of butter
Lime juice as needed
2 tbsp oil
Salt to taste
Cilantro for garnishing
Method:-
- In a pan take oil, once hot add the 2 of the finely chopped onions.
- Fry them till onions turn pink. Then add the ginger-garlic paste. Fry till the raw smell of garlic goes away.
- Then add the tomatoes. Then add little salt & red chilly powder. Then add the pav bhaji masala & roast.
- This is an important step in pave bhaji. Roast the above mixture till it becomes pulpy. One should roast for about 20-25 minutes.
- Then add the mashed vegetables. Add the blob of butter.
- Finally add the cauliflower florets kept aside. Boil the mixture till the cauliflower florets are half cooked.
- Adjust salt.
- Meanwhile heat a skillet. Once hot spread butter on the bread on the inside & toast them on the skillet.
- While serving spread some of the remaining onion on the bhaji along with some cilantro & lime juice. Serve with the toasted bread on side.
Cabbage/Patta Gobhi Vegetable(Kobichi Bhaji)
Ingredients:-
3 cups cabbage shredded
1/4 cup channa daal soaked in water
2-5 curry leaves
1/4 tsp mustard seeds
A pinch of hing/asofoetida powder
1/4 cup peas (optional)
few carrots pieces shredded(optional)
1 tsp urad daal
2 green chillies chopped
1 tsp turmeric powder
1 tbsp oil
Coconut fresh
Salt to taste
Coriander leave/Cilantro for garnishing.
3 cups cabbage shredded
1/4 cup channa daal soaked in water
2-5 curry leaves
1/4 tsp mustard seeds
A pinch of hing/asofoetida powder
1/4 cup peas (optional)
few carrots pieces shredded(optional)
1 tsp urad daal
2 green chillies chopped
1 tsp turmeric powder
1 tbsp oil
Coconut fresh
Salt to taste
Coriander leave/Cilantro for garnishing.
- In a pan take oil. Once hot add the mustard seeds, once they crackle add hing, curry leaves urad daal, channa daal & green chillies.
- Then add the cabbage, peas & carrots.
- Then add the turmeric powder, salt & cook cabbage on a open flame. Cook till done.
- Garnish with coconut & coriander leaves. Serve with roti.
Vada Pav(It is an indian vegetarian fast food dish mostly eaten in Maharashtra & is very popular on Mumbai streets. It is also called indian burger.)
Ingredients:-
Potatoes-4 boiled & mashed
Chickpea Flour-2 cups
Oil for frying
Ginger Garlic Green chilly paste-1 tbsp
Coriander leaves-2 tsp
Lemon juice-2 tsp
Turmeric powder-1 tsp
Red chilly powder as needed
Salt as needed
Pav
Garlic chutney
Tamarind chutney
Water as needed
Procedure:-
(1)To the mashed potatoes add ginger garlic green chilly paste salt & turmeric powder & lemon juice & coriander leaves make them into balls.
(2)In another utensil take chickpea flour & salt . Add red chilly powder & turmeric powder. Then add water & make a thick batter.
(3)Dip the potato balls in the chickpea mixture coat them well & fry them in oil in a deep frying pan till golden brown.
(4)Take the pav & apply the garlic & tamarind chutneys to them & place the pav in between & serve hot. Garma Garam vada pav is ready.
Potatoes-4 boiled & mashed
Chickpea Flour-2 cups
Oil for frying
Ginger Garlic Green chilly paste-1 tbsp
Coriander leaves-2 tsp
Lemon juice-2 tsp
Turmeric powder-1 tsp
Red chilly powder as needed
Salt as needed
Pav
Garlic chutney
Tamarind chutney
Water as needed
Procedure:-
(1)To the mashed potatoes add ginger garlic green chilly paste salt & turmeric powder & lemon juice & coriander leaves make them into balls.
(2)In another utensil take chickpea flour & salt . Add red chilly powder & turmeric powder. Then add water & make a thick batter.
(3)Dip the potato balls in the chickpea mixture coat them well & fry them in oil in a deep frying pan till golden brown.
(4)Take the pav & apply the garlic & tamarind chutneys to them & place the pav in between & serve hot. Garma Garam vada pav is ready.
Gul Pohe(Jaggery flavoured puffed rice extremely simple to make for breakfast & is mostly distributed as prasad during Gokulashtami festival alongwith dahi pohe.)
Ingredients:-
Jaggery-1/2 cup
Puffed rice/pohe-1 cup
1/2 tsp cardamom powder
Salt-1/4 tsp
Procedure:-
Jaggery-1/2 cup
Puffed rice/pohe-1 cup
1/2 tsp cardamom powder
Salt-1/4 tsp
Procedure:-
- Soak the puffed rice/pohe in water for 1 min then drain the water & separate the pohe with a fork
- Mix the jaggery in little water & salt & apply it to the puffed rice. Then add the velchi/cardamom powder.
Dahi Pohe(Curd flavoured puffed rice served with gulpohe & is very popular at the Gokulashtami festival.)
Ingredients:-
2 cups thick poha
3-4 green chillies chopped fine
3 cups of curd
Oil- 1 tbsp
1 tsp cumin seeds
a pinch of asafoetida powder
3-4 curry leaves
1/2 tsp sugar
Salt to taste
Coriander leaves for garnishing
Procedure:-
2 cups thick poha
3-4 green chillies chopped fine
3 cups of curd
Oil- 1 tbsp
1 tsp cumin seeds
a pinch of asafoetida powder
3-4 curry leaves
1/2 tsp sugar
Salt to taste
Coriander leaves for garnishing
Procedure:-
- Soak the poha in water for a 1 minute. Take out the water & separate them with a fork.
- Then beat the curd add it to the pohe. Then in a pan take oil put the cumin seeds, asafoetida powder ,curry leaves & green chillies add this to the pohe along with salt & sugar. Garnish with coriander leaves.
Misal Pav(A famous maharashtrian breakfast & snack dish)
Ingredients:-
Pav
Matki 2 cups soaked overnight
Thick spicy sev
Onion 3 finely chopped
2 tsp red chilly powder
2-3 cloves garlic
1 tsp turmeric powder
1 tsp mustard seeds
1 pinch hing
1 large tomato finely chopped
2 tsp garam masala powder
2 tbsp oil
Salt to taste
2 tsp lime juice
Coriander leaves for garnishing
Procedure:-
(1)Once the matki is soaked overnight place it in a strainer & put it there for one day till sprouts come out.
(2)In a pan take oil & once hot add mustard seeds & hing powder.
(3)Then add the onions & fry them for a minute.
(4)Then add the& j matki alongwith red chilly powder & turmeric powder & salt. Add the tomatoes.
(5)Add water & cook matki till fully cooked. It should be of a little watery consistency.Add garam masala.
(6)At this point take a small pan, once hot put the remaining oil and in the oil put the garlic & pour the oil over the matki.
(7)Garnish with coriander leaves on top.
(8)In a bowl take the matki usal put onion on top then put the sev & then top it with coriander leaves. Sprinkle lime juice on top.
(9)Serve hot with pav. You can add chilly powder as per your taste.
Pav
Matki 2 cups soaked overnight
Thick spicy sev
Onion 3 finely chopped
2 tsp red chilly powder
2-3 cloves garlic
1 tsp turmeric powder
1 tsp mustard seeds
1 pinch hing
1 large tomato finely chopped
2 tsp garam masala powder
2 tbsp oil
Salt to taste
2 tsp lime juice
Coriander leaves for garnishing
Procedure:-
(1)Once the matki is soaked overnight place it in a strainer & put it there for one day till sprouts come out.
(2)In a pan take oil & once hot add mustard seeds & hing powder.
(3)Then add the onions & fry them for a minute.
(4)Then add the& j matki alongwith red chilly powder & turmeric powder & salt. Add the tomatoes.
(5)Add water & cook matki till fully cooked. It should be of a little watery consistency.Add garam masala.
(6)At this point take a small pan, once hot put the remaining oil and in the oil put the garlic & pour the oil over the matki.
(7)Garnish with coriander leaves on top.
(8)In a bowl take the matki usal put onion on top then put the sev & then top it with coriander leaves. Sprinkle lime juice on top.
(9)Serve hot with pav. You can add chilly powder as per your taste.
Thalipeeth(A extremely nutritious & tasty dish from Maharashtra & is a combination of various flours & spices. It is cooked differently in various parts but in US one can combine these different flours to get the same taste.)
Thalipeeth
Ingredients:-
1/2 cup wheat flour
1/2 cup rice flour
1/2 cup chickpea flour
1/2 cup ragi(millet) flour
2 tsp coriander-cumin powder
1 small onion finely chopped
2 green chillies finely chopped
1 tsp turmeric powder
Oil as needed
Salt to taste
Coriander/cilantro for garnishing
Method:-
1/2 cup wheat flour
1/2 cup rice flour
1/2 cup chickpea flour
1/2 cup ragi(millet) flour
2 tsp coriander-cumin powder
1 small onion finely chopped
2 green chillies finely chopped
1 tsp turmeric powder
Oil as needed
Salt to taste
Coriander/cilantro for garnishing
Method:-
- Knead the above ingredients except oil in a soft dough.
- On a flat surface take a ziploc bag tear it open from one side. Now take a golf-size ball of the dough & oil the palms of your hands & put the dough inside the plastic bag & flatten it with you palm.
- Heat a griddle & then roast the thalipeeth on it with little oil
- Serve hot with yogurt or sweet pickle or butter
- Alternatively you can also bake this thalipeeth in a preheated oven at 350 degrees F for 15 minutes on each side till done.
Sabudana Khichadi(An indian dish made from soaked sabudana(sago/tapioca) is extremely popular in Maharashtra. It is a obvious choice when somebody is having a fast.)
Ingredients:-
Sago (sabudana)-2 cups soaked in very little water overnight
1 small potato cut into cubes
1 tbsp ghee
1 tsp cumin seeds
1 tsp hing(asafotida powder)
2 green chillies chopped fine
1 tsp sugar
1/4 cup peanuts roasted skin removed & made into fin powder
Coconut shredded
Salt to taste
Coriander leaves
Procedure:-
(1)In a pan take ghee Once hot add the cumin seeds & hing. Then add the green chillies. Then add potatoes along with some salt & sugar.
(2)Cook them till potato are cooked then add the sabudana & peanut powder. Cook the khichadi covered till done. Then add coconut & coriander leaves.
Sago (sabudana)-2 cups soaked in very little water overnight
1 small potato cut into cubes
1 tbsp ghee
1 tsp cumin seeds
1 tsp hing(asafotida powder)
2 green chillies chopped fine
1 tsp sugar
1/4 cup peanuts roasted skin removed & made into fin powder
Coconut shredded
Salt to taste
Coriander leaves
Procedure:-
(1)In a pan take ghee Once hot add the cumin seeds & hing. Then add the green chillies. Then add potatoes along with some salt & sugar.
(2)Cook them till potato are cooked then add the sabudana & peanut powder. Cook the khichadi covered till done. Then add coconut & coriander leaves.
Kanda Pohe(It is a very famous, delicious, nutritious & all time favorite breakfast & snack dish in Maharashtra.)
Ingredients:-Poha thick 2 cups
Onions-2 medium finely chopped
Potatoes-1 small cut into cubes
Peas-1/2 cup
Peanuts-1/4 cup
Mustard seeds-1 tsp
Asafoetida powder-a pinch
Green chillies-2 finely chopped
Curry leaves-2-3 finely chopped
Turmeric powder-1 tsp
Oil-1 tbsp
Sugar-1/2 tsp
Lemon juice-1 tsp
Salt to taste
Scrapped coconut-2 tbsp
Coriander leaves for garnishing.
Procedure:-
(1)Soak poha for 2-3 minutes in water. Drain water & after about 10 minutes scatter them with a fork sprinkle salt & lemon juice & keep aside.
(2)In a saucepan take oil & when hot add mustard seeds once they crackle add asafoetida powder then add curry leaves & green chillies. Then add onion & fry them for a minute.
(3)After that add potatoes. peanuts & peas alongwith salt & sugar & cook for about 10 minutes or till potatoes are cooked.
(4)Then add the poha mix well & check the salt.
(5)Garnish it with coriander leaves & scrapped coconut.
Onions-2 medium finely chopped
Potatoes-1 small cut into cubes
Peas-1/2 cup
Peanuts-1/4 cup
Mustard seeds-1 tsp
Asafoetida powder-a pinch
Green chillies-2 finely chopped
Curry leaves-2-3 finely chopped
Turmeric powder-1 tsp
Oil-1 tbsp
Sugar-1/2 tsp
Lemon juice-1 tsp
Salt to taste
Scrapped coconut-2 tbsp
Coriander leaves for garnishing.
Procedure:-
(1)Soak poha for 2-3 minutes in water. Drain water & after about 10 minutes scatter them with a fork sprinkle salt & lemon juice & keep aside.
(2)In a saucepan take oil & when hot add mustard seeds once they crackle add asafoetida powder then add curry leaves & green chillies. Then add onion & fry them for a minute.
(3)After that add potatoes. peanuts & peas alongwith salt & sugar & cook for about 10 minutes or till potatoes are cooked.
(4)Then add the poha mix well & check the salt.
(5)Garnish it with coriander leaves & scrapped coconut.
Potato Vada(Batata Vada)(Maharashtra's popular fast food snack.)
Ingredients:-
Potatoes-4 boiled & mashed
Chickpea Flour-2 cups
Oil for frying
Ginger Garlic Green chilly paste-1 tbsp
Coriander leaves-2 tsp
Lemon juice-2 tsp
Turmeric powder-1 tsp
Red chilly powder as needed
Salt as needed
Water as needed
Procedure:-
(1)To the mashed potatoes add ginger garlic green chilly paste salt & turmeric powder & lemon juice & coriander leaves make them into balls.
(2)In another utensil take chickpea flour & salt . Add red chilly powder & turmeric powder. Then add water & make a thick batter.
(3)Dip the potato balls in the chickpea mixture coat them well & fry them in oil in a deep frying pan till golden brown.
(4)Serve hot with any chutney or tomato ketchup.
Potatoes-4 boiled & mashed
Chickpea Flour-2 cups
Oil for frying
Ginger Garlic Green chilly paste-1 tbsp
Coriander leaves-2 tsp
Lemon juice-2 tsp
Turmeric powder-1 tsp
Red chilly powder as needed
Salt as needed
Water as needed
Procedure:-
(1)To the mashed potatoes add ginger garlic green chilly paste salt & turmeric powder & lemon juice & coriander leaves make them into balls.
(2)In another utensil take chickpea flour & salt . Add red chilly powder & turmeric powder. Then add water & make a thick batter.
(3)Dip the potato balls in the chickpea mixture coat them well & fry them in oil in a deep frying pan till golden brown.
(4)Serve hot with any chutney or tomato ketchup.
Onion Pakode (Kanda Bhaji)(An highly tempting & mouth-watering spicy maharashtrian snack made with onions. A good treat to have on rainy days.)
Ingredients:-
2 large onions cut into strips
2 tsp turmeric powder
3 tsp red chilly powder
1 tsp of cumin-coriander powder
1 cup of chickpea flour or besan
2-3 green chillies optional
1/2 cup coriander leaves for garnishing
Oil for deep frying
Salt to taste
Procedure:-
(1)Mix all the ingredients together except oil in bowl & add very little water while mixing and make a batter.
(2)Take oil in a kadai when it is piping hot put spoonful of the above mixture into it & deep fry till done.
!3)Serve with tamarind or green chutney or my son's favorite tomato ketchup.
Sheera(A sweet indian dish made of rava (semolina)
Ingredients:-1 cup sooji
Sugar-1 cup
Butter-1 stick unsalted
Raisins-1/4 cup
Almonds-10 soaked overnight cut into pieces
Charoli- few soaked for a few hours
Banana-1 optional
kesar-optional
Cardamom seeds-few
water-as needed
milk-1/2 cup
salt-1 tsp
Procedure:-
(1)Roast the sooji in butter till you get a nice aroma.
(2)Add milk & water alongwith banana cut into small pieces.
(3)Then add sugar, raisins, almonds, charoli, kesar, cardomom seeds & cook till it comes to a small smooth texture & cook it fully.
(4)Then you can add butter on the top.
Sugar-1 cup
Butter-1 stick unsalted
Raisins-1/4 cup
Almonds-10 soaked overnight cut into pieces
Charoli- few soaked for a few hours
Banana-1 optional
kesar-optional
Cardamom seeds-few
water-as needed
milk-1/2 cup
salt-1 tsp
Procedure:-
(1)Roast the sooji in butter till you get a nice aroma.
(2)Add milk & water alongwith banana cut into small pieces.
(3)Then add sugar, raisins, almonds, charoli, kesar, cardomom seeds & cook till it comes to a small smooth texture & cook it fully.
(4)Then you can add butter on the top.