Showing posts with label Maharashtra Dish. Show all posts
Showing posts with label Maharashtra Dish. Show all posts

October 05, 2018


Carrots - 1 kg
Mustard seeds -25 gms
Fenugreek seeds - 1 tbsp
Cumin seeds - 1 tbsp
Turmeric - 1 tbsp
Chilli powder - 2 tbsp
Sugar - 2 tbsp
Cloves - 5
Cinnamon stick - 2 " piece
Oil - 100 gms

  • Wash, pat dry, peel and cut into thin long pieces.
  • Powder together all the spices.
  • Apply salt on carrot pieces and set aside for few hours. then squeeze out the excess water.
  • Heat the oil till smoke rises, add spice powder and stir for few seconds.
  • Remove and let it cool. Add carrot pieces and sugar. Stir well.
  • Store in airtight container and use it after 4 days.

September 12, 2018


Raw mangoes - 1 kg
Jaggery - 1/2 kg (finely grated)
Oil - 125 ml
Turmeric-  2 tbsp
Asafoetida - 1/2 tsp
Cumin powder - 2 tbsp
Chilli powder - 2 tbsp
Cloves - 4
Cinnamon stick - 1"
Bay leaf- 1
Salt to taste


  • Wash and wipe the mangoes with dry cloth. Cut them into small pieces.
  • Sprinkle salt and turmeric on pieces and keep aside for 6 hours, then squeeze out the water.
  • Coarsely pound all whole spices.
  • Mix jaggery into oil and keep on stirring till it dissolves into the oil.
  • Mix in the rest of the ingredients and transfer to clean jar.
  • Set aside for 8 days before using it.

July 04, 2018


Refined flour - 125 gms
Coriander leaves- 1 tbsp (chopped)
Green chillies-2 (finely chopped)
Pomegranate seeds- 1 tsp (crushed)
Peppercorns -4 (crushed)
Chilli powder - 1/4 tsp
Cumin seeds  -1/4 tsp (pounded coarsely)
Salt to taste
Ghee - 1 tbsp


  • Mix together all the above ingredients. Rub in melted ghee and then add enough water to make stiff dough.
  • Divide the dough into small balls and roll them into round circles.
  • Heat the oil in pan and deep fry the puris one by one till golden.
  • Serve hot.

June 27, 2018


Green tomatoes- 7-8 (cut into four pieces each)
Gram flour - 1 tbsp
Green chillies- 6 (slit)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Coriander leaves- handful
Turmeric-1/2 tsp
Salt to taste
Oil - 3 tbsp


  • Blend gram flour in one cup water and set aside.
  • Heat oil in pan;add mustard, cumin, fenugreek seeds and asafoetida; allow to fry.
  • Add turmeric and salt and stir once.
  • Add tomatoes and chillies and fry till the tomatoes are changing its colour.
  • Stir in gram flour mixture.
  • Cover and cook till the tomatoes are cooked and gravy is thick.
  • Serve decorated with coriander leaves.


Raw mangoes - 1 kg (peeled and grated)
Sugar - 1/2 kg
Cardamom seeds-  1 tbsp
Cinnamon stick - 1" piece (broken into pieces)
Almonds and pistachios - 25 gms (blanched and sliced)
Charroli -1 tbsp
Kewda or rose essence - few drops


  • Apply salt on mangoes and set aside for a few hours, then squeeze out the water.
  • Put 2 cups of water in sugar and prepare a syrup of one thread consistency.
  • Add mangoes and cook in low flame till the mangoes are tender and syrup is thick.
  • Remove from fire and let it cool.
  • Mix in remaining ingredients and store in airtight bottle.

January 02, 2018


Val (broad beans) - 450 gms
Desiccated coconut - 50 gms
Green chillies - 5 (chopped)
Garlic - 30 gms (chopped)
Tamarind - 50 gms
Turmeric - 1 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Oil - 3 tbsp
Curry leaves - few


  • Soak val overnight and remove the skin. Boil them till tender.
  • Do not discard the water.
  • Soak tamarind and keep aside.
  • Heat oil in pan; add mustard and allow to crackle. Add green chillies, garlic and curry leaves.
  • Add boiled val with water and turmeric. Allow it to boil.
  • Mix in tamarind pulp and desiccated coconut.
  • Cook another 5-6 minutes and serve hot.

July 11, 2017


Pomfret -1
Large onion -1 (thinly sliced)
green chillies - 6 (thinly sliced)
Ginger - 1" thinly sliced
Tomatoes - 2 (thinly sliced)
Coconut milk - 1/2 cup
Garlic cloves - 6
Cumin seeds - 1 tsp
Coriander powder - 1 1/2 tsp
Turmeric -1/2 tsp
peppercorns - 6
Vinegar - 2 tbsp
Oil - 2 tbsp
 Salt to taste

  • Grind garlic cloves,cumin seeds, coriander powder, turmeric and peppercorns together to make powder.
  • In a wok, heat oil and fry the ginger, chillies and onions until they turn golden brown.
  • Add the tomatoes and cook till they leaves water.
  • Now, add the ground masala. Fry for a few minutes and then add water.
  • Cook the masala for a while until the aromas are well blended.
  • Now pour in the coconut milk and mix well. Add salt to taste.
  • Finally, add the fish. Cook for a few minutes and bring it to a boil.
  • When the curry comes to a boil, add two tbsp of vinegar and stir well.

June 28, 2016


Rice flour - 1 cup
wheat flour - 1 cup
Bottle gourd - 2 cups (grated)
Curd - 1 cup
Green chillies - 4(chopped)
Salt to taste
Ajowan - 1 tsp
Coriander leaves - 1 tbsp


  • Mix rice flour, wheat flour, grated gourd, chopped green chillies, coriander leaves, ajwain, curd and salt in a bowl.
  • Add sufficient water to make thick batter.
  • Heat the pan;  pour ladleful of batter to make round attu. Apply little oil round the attu.
  • Cook both sides.
  • Serve hot with chutney.

August 25, 2014


Coriander seeds - 4 tsp
Sesame seeds - 1 1/2 tsp
Cumin seeds- 1 tsp
Asafoetida -  a pinch
Cloves - 4
Cinnamon - 2' piece
Cardamom - 1
Turmeric - 1/4 tsp
Grated nutmeg -  a pinch
Salt - 1/2 tsp
Desiccated coconut - 2 tsp


  • Dry roast ingredients in slow flame till the aroma comes.
  • Cool and grind to make fine powder.
  • This is Maharashtra special  masala used tp flavour dals, pulao and vegetable curries.

August 02, 2014


Gram flour -  2 1/2 cups
Wheat flour - 1 cup
Coriander leaves - 1 cup (finely chopped)
Cumin powder - 1 tsp
Chilli powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - 2 tsp
Asafoetida -  a pinch
Soda -  1/4 tsp
Oil - 2 tbsp
Oil for cooking


  • Mix all the ingredients together with 2 tbsp of oil. Add water little by little and knead into a soft dough.
  • Place a flat frying pan on medium flame and pour one tbsp of oil. Spread the oil all over the pan.
  • Take plastic sheet, grease with oil, take some dough and roll it thickly with fingers. Make 4-5 holes in it. 
  • Carefully transfer this to frying pan. Drop little oil in the holes.
  • Cover and cook in low flame, open the lid and when one side is browned, turn it upside down.
  • Drop some oil all round and cook till done. Remove from the pan.
  • Thus fry all the thalipeeth in this way.
  • Serve with butter or with curds mixed with a little salt and chilli powder.

July 26, 2014


Besan - 1 cup
Onions - 2 (finely chopped)
Green chillies - 4 (finely chopped)
Turmeric -  1/4 tsp
Salt to taste
Red chilli powder - 1/2 tsp
Oil - 1 tbsp
Mustard  seeds - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)


  • Mix besan, salt, turmeric with sufficient water to make thin batter.
  • Heat  oil in kadai, fry mustard till crackles. Add onion and green chilli and saute till onions are soft.
  • Add besan mixture, chilli powder and cook in low flame, stir continuously until thick.
  • Lastly add coriander leaves.
  • Serve hot. 

June 15, 2014


French beans - 1/4 kg
Fresh grated coconut - 2 tbsp
Lemon juice - 2 tbsp
Salt - 1 tsp
Sugar - 1/2 tsp
Coriander leaves - 1 tbsp (chopped)

For Talimpu:
Oil - 2 tsp
White dal - 2 tsp
Mustard seeds - 1 tsp
Red chilli - 1(broken)
Curry leaves -  few


  • Wash and cut the beans into long strips (juliennes).
  • Steam in a colander over boiling water until still crunchy.
  • Remove and immerse in cold water to cool. This retains the colour and texture of beans.
  • Drain completely, add the lemon juice,coriander leaves, coconut, salt and sugar and toss.
  • Heat oil, add all talimpu ingredients and fry till mustard crackles.
  • Pour this over bean mixture. Refrigerate and serve chilled.

April 26, 2014


Tomatoes - 700 gm
Coconut milk - 1 1/2 cups
Rice flour - 1 tbsp
Green chilli - 1 (finely chopped)]
Salt - 1/2 tsp
Curry leaves - 10
Sugar -  a pinch
Pepper powder - a pinch
Coriander leaves - 1 tbsp


  • Drop the tomatoes in boiling water for 1 minute.Remove and peel the skin.
  • Chop the tomatoes and put them in a pan. Cover and simmer for about 15 minutes or until tomatoes are soft.
  • Put the tomatoes into the blender and blend till smooth.
  • Put the rice flour in a bowl, pour slowly the coconut milk over it, stirring continuously, to avoid lumps.
  • Add this to the tomato puree in the blender and blend again with tomatoes.
  • Transfer this to pan and cook in low flame.
  • Add curry leaves, green chillies, salt, sugar and pepper.
  • Cook uncovered, for about 5 minutes stirring occasionally.
  • Garnish with coriander leaves.
  • Serve piping hot or serve chilled with ice cubes.

October 11, 2013


Milk - 2 liters
Cashew nuts - 1 tbsp (chopped)
Almonds - 1 tbsp (blanched and sliced)
Sugar - 1 cup
Cardamom powder - 1/4 tsp
Saffron - few strands


  • Boil the milk in low flame till it reduces to half by stirring occasionally,
  • Add sugar and cook in low flame till sugar dissolves, stir continuously.
  • Add cardamom powder and cook in low flame for some more time.
  • Serve chilled garnishing with nuts and saffron., pub-6783067284749878, DIRECT, f08c47fec0942fa0