Tag Archive | "maharashtrian"
Kothimbir Wadi
It is festival season. Today onwards ‘Gauri Pujan’ is widely celebrated across India but not as religiously and royally as it is celebrated in Maharashtra. The first day begins from welcoming ‘Gauri’ and decorating her. The second day, elaborate puja is performed followed by a wide spread of food served as prasad. There are plenty [...]
Continue reading...Appe (Paddu)
Tuesday, July 28, 2009
‘Appe’ is commonly prepared in Southern India and Maharashtra. The batter is similar to that of ‘idli’ but this recipe could be prepared as sweet too. Will post that recipe soon. This is the traditional savory recipe for appe. The photo posted here was taken at one of the South-Indian joints we visit regularly. Ingredients: 2 cups rice; [...]
Continue reading...Sour Curd Ghavan
Saturday, July 25, 2009
‘Ghavan’ is a traditional Maharashtrian food which is similar to the ‘Dosa’ we get in the South India. Though the recipe I have given here is not exactly traditional, it forms a great breakfast. Light and easy to digest and delicious too. Best food to be had just after recovering from any illness. Ingredients: 1 cup rice flour, 1/4 cup besan [...]
Continue reading...Shevgyachya Shenganche Pithle
Wednesday, July 15, 2009
‘Pithle’ or ‘Pithla’ is an authentic Maharashtrian recipe, a comfort food prepared in every household in Maharashtra. Pithla-bhakri is a must have. Bhakri is a kind of bread prepared from various flours like rice, ragi, jowar, bajra, etc. I still remember the delicious pithla my mom used to make, I relish it. Since now I am [...]
Continue reading...Sour Curd Ghavan
Sunday, July 5, 2009
Ingredients: 1 cup rice flour, 1/4 cup besan (gram flour), 1 cup sour curd or buttermilk, 1 tsp garlic paste, 1-2 green chillies; finely chopped, A pinch of asafoetida, Salt to taste, A tbsp of chopped coriander leaves, Oil. Method: Mix all the ingredients except oil and prepare a batter of pouring consistency, thinner than the dosa batter. Add water as per requirement. Heat a griddle (tava) [...]
Continue reading...Mango Marinated Fried Prawns
Wednesday, May 27, 2009
This recipe has a delicious blend of sweetness of mango with little spices to subtly marinate the prawns. Then they are coated with coconut and mint and crisp fried. Ingredients: 1 cup mango pulp, 1 cup medium size prawns; peeled, deveined and washed, 1 1/2 tsp garlic paste, 1/2 tsp mustard paste, 1/8 tsp turmeric powder, 1/2 tsp red chilli powder, Salt to [...]
Continue reading...Egg Sukha (Indian Style Egg Stir Fry)
Tuesday, May 19, 2009
Egg Sukha is an Indian (Maharashtrian) style stir fried egg with onions, mild flavor of curry leaves and green chillies. Made of few ingredients, this recipe is easy and can be made quickly. Kids will too love it. All in all a healthy and tasty preparation. Ingredients: 4 eggs; hard-boiled, peeled and diced, 1 large onion; finely diced, Few [...]
Continue reading...Potato Stuffed Karela (Bitter Gourd)
Saturday, May 16, 2009
Karela or Bitter melon/gourd has immense medicinal value and hence diabetic patients are prescribed to eat it in ample quantities. This recipe of stuffed karela is made of potatoes and dry coconut. Coconut adds a little crunchiness to the stuffing. Stuffed karelas could be served in a gravy as given in the recipe below or [...]
Continue reading...Mixed Vegetables in Red Coconut Curry
Tuesday, May 12, 2009
This recipe is an Indian version of the Red Thai Curry. The coastal regions of India use fresh coconut is most of their recipes. This recipe is not a traditional recipe but is derived from western coastal region of Maharashtra - Konkan. Mixed vegetables are added to a curry that is made out of fresh [...]
Continue reading...Sev Bhaji (Maharashtrian style)
Thursday, April 30, 2009
If you are staying in Maharashtra or visiting and you haven’t tasted Pav-Bhaji and Misal-Pav then you must be an alien. It is the favorite Indian fast food, served almost in every lane in Mumbai, Pune, Kolhapur and other parts of Maharashtra. Similarly Shev bhaji/Sev bhaji is a preparation that is served with pav or [...]
Continue reading...Sweet and Spicy Karela Fry (Bitter Gourd Stir Fry)
Monday, April 13, 2009
I am sure karela is one of the most ‘not’ preferred vegetable by you or your kids. It is a rich source of in essential vitamins and minerals such as vitamin A, B1, B2, C and Iron. Its regular consumption could prevent hypertension, eye complication, blood disorders such as boils, scabies, itching, ring worm and fungal diseases. [...]
Continue reading...Lima Beans Masala Rice
Saturday, April 4, 2009
Lima beans, Double Beans and Butter beans are the same form of beans. They are usually white or slightly pink in color. Fresh beans are quite tender but if you are using dried ones, then they should to be soaked for few hours, before cooking. Ingredients: 1 cup uncooked rice; washed and soaked in water for [...]
Continue reading...Kolhapuri Pandhra Rassa (White Mutton Curry)
Saturday, August 9, 2008
Ingredients: 250gms mutton, 1 coconut; freshly grated, 2 tbsp cashew nuts, 2 tbsp khus khus (poppy seeds), 2 tbsp white til (sesame seeds), 8-10 cloves garlic, 1 tbsp chopped ginger, 4 green chillies, 7-8 peppercorns, 3 1″ inch sticks of dalchini (cinnamon), 4-5 laung (cloves), Salt to taste, Oil, Water. Method: Soak cashew nuts, til and khus khus in warm water for 10 minutes. In a pot, add 2 tbsp oil. When [...]
Continue reading...Dry Methi Mutter (Maharashtrian)
Friday, August 8, 2008
Ingredients: 1 bunch of methi (fenugreek); leaves and tender stems separated, washed and coarsely chopped, 1 1/2 cup green peas (mutter); 2 medium size onions; finely chopped, 5-6 cloves garlic; finely chopped, 1/2 tsp heeng (asafoetida), 1 long green chilli; deseeded and chopped into 1/2″ pieces, 3-4 tbsp freshly grated coconut, Salt to taste, 3-4 tbsp oil. Method: Sprinkle some salt on chopped methi leaves and [...]
Continue reading...Poatato Stuffing for Masala Dosa
Wednesday, August 6, 2008
Ingredients: 5 potatoes; boiled, peeled and coarsely mashed, 2 large onions; cut into halves and sliced, 10-12 curry leaves, 1 1/2 tsp mustard seeds (rai), 1/2 tsp heeng (asafoetida), 4-5 green chillies; slit vertically, 3-4 inches ginger; peeled and finely chopped, 10-15 cloves garlic; finely chopped, Handful of cashew nuts; broken, A handful of green peas (optional), Salt to taste, 1/2 cup oil. Method: Heat oil in a kadhai; [...]
Continue reading...Stuffed Bombay Duck
Friday, July 25, 2008
Ingredients: 5 Bombay duck fish (bombil), washed, cleaned, deboned, 1 cup prawns, washed, deveined and finely chopped, 1 tsp finely chopped garlic, 1 tsp finely chopped ginger, 1/2 tsp red chilli powder, Salt to taste, Juice of 1 lemon, 1 egg, beaten, Oil for frying, A needle and thread to stitch the stuffed fish. Method: Mix lemon juice, salt and pepper and marinate the fish into it. [...]
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Thursday, August 27, 2009
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