Maharashtrian recipes
maharashtrian style Shengdana(peanut) chutney
Peanut chutney also know as a Shengdana chi chutney in Maharahtrian cuisine is a simple, flavorful dry chutney powder.
This chutney is so versatile that it can be used with anything and anytime.Serves as best side with dal rice or in
marathi varan bhat , with chapati’s or even dosa or simply sprinkle it on a bread which serves as a quick snacks.
This is all time favorite at my home and you will always find it in my kitchen.It can be refrigerated for 3-4 weeks.
So add this extra spice side dish in your meal today, try it and let me know your experience.
Preparation time : 10 mins
Cooking time : None
Serves : 250 gm
Ingredients
250 gm cup of raw, shelled peanuts
4-5 whole dry red chillies
7-8 pods of garlic|
1 tsp salt
Direction || How to prepare Shengdana (Peanut Chutney)
Using a tawa or skillet, roast the peanuts on medium heat until peanuts get dark brown spots on them.
Take these off the heat and allow them to cool on a tray.
Once cool, remove as much of the skin as you can by rubbing the peanuts between your hands to loosen the skin so you can dust or blow them off.
Now in a blender , add peanuts , garlic , red chillies and salt.
Blend it to a coarse powder ( make sure its not too coarse and not too fine powder 🙂
Store in a clean jar in the fridge. Will last 3-4 weeks.
Enjoy it as a side dish with chapati or rice-dal or dosa.
Bharleli Mirchi/Stuffed Mirchi/Stuffed Banana Pepper
Bharli Mirchi is again of the popular Maharashtrian Style Stuffed Green Chillies deep fried using the besan batter.
My mom used to make all type of bajjis at home like onion , potato and many more but among all,this exceptional bharleli mirchi
is my favorite as the tangy, spicy stuffed mirchi can be eaten with dal-rice (varan-bhaat) or roti.
In this recipe, I have used roasted peanut powder and red chilli powder as the stuffing.
Since I do not get the small mirchi here, I chose to make use of the banana pepper and since the flavor of banana pepper is not too hot , it served as perfect side dish with dal rice for kids too 🙂
So the first experiment with banana pepper turned out to be good light side dish for my family.
Do try this recipe , its very simple and easy to cook . For detail do watch you tube video.
If you like the recipe please leave your valuable feedback and also subscribe to my channel for more such yummy recipes.
Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 4
Ingredients
For stuffing
3 big size Mirchi
1/2 cup roasted n coarsely powdered peanut
1/2 cup finely chopped coriander
1 tbsp minced garlic
1 tsp Red Chilli Powder
1 tsp salt
For the outer covering
3/4 cup besan (Bengal gram flour)
1/2 tsp of red chilli powder
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
salt to taste
oil for cooking
Directions || How to make mirchi stuffing
In a mixing bowl, add powdered peanuts,chopped coriander,chilli powder,garlic and salt and mix well.
Keep the masala aside.
Now make one vertical cuts in each mirchi from the top towards the stem but do not cut through and through.
The mirchi must stay intact.
Stuff each mirchi with a pinch of salt and good amount of the masala.
Direction || to prepare the outer covering
Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
Dip each stuffed mirchi into the batter and allow it to coat the mixture well .
Make sure the batter is thick and evenly coated around the mirchi.
Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
Marathi style chicken rassa/kalvan/curry
Maharashtrian style chicken ke kalvan/rassa or chicken curry is mindblowing curry which is prepared with onions , grated coconut,tomatoes and special kala masala.This chicken is prepared in famous kala masala(black masala) which is very popular Khandesh region.This ‘khandeshi’ style of cooking is famous in north maharashtra including cities like Dhule,Jalgoan.
I will be sharing the recipe of Kala Masala in my next blog, kala masala is used in many famous curries like rassa or amti.
It’s again one of my favorite recipe from my mom’s kitchen , nothing can beat the taste.
This spicy aromatic chicken gravy is mostly either rice,bhakri’s or chapati’s.Do try this recipe at home and let me know experience 🙂
Preparation time : 15-20 mins
Cooking time : 30-35 mins
Serves : 4
Ingredients
500 gm Chicken cut into medium size pieces and washed thoroughly
1 finely chopped Onions
1 finely chopped tomato
½ tsp Turmeric powder
1 tsp Ginger-garlic paste
Salt to taste
2 tbsp Oil
For chicken masala
2 bay leaf
3-4 black pepper
3-4 cloves
2 medium size Onion
1 tbsp chopped ginger
1 tbsp chopped garlic
2 tbsp Dry grated coconut
1 finely chopped tomatoes
1 tsp garam masala powder
1 tsp marathi kala masala
1 tsp red chilli powder
1 tsp marathi chicken masala
Some fresh coriander
1/2 cup water
2 tsp salt
Direction || How to prepare Marathi style chicken rassa/curry
To prepare chicken stock
In a pressure cooker, heat 1 tbsp of oil. Once oil is hot enough, add finely chopped onion and sauté till it turns golden brown.
Now add finely chopped tomatoes, once the tomatoes gets mixed well,add chicken pieces and salt to taste.
Then add ginger-garlic paste and turmeric powder. Saute till raw smell from ginger-garlic goes away.
Add finely chopped coriander and add around 1 cup of water,put the lid on.Cook until just 3 whistles as chicken doesn’t take long time to cook.
To prepare chicken masala
Meanwhile a big vessel, heat 2 tbsp of oil. Add bay leaves,black pepper,cloves.
saute it well till you get a nice spice aroma and then add chopped onion,salt and sauté till translucent.
Next add ginger,garlic and saute till raw smell from ginger-garlic goes away.
Add coconut slices and saute it till it turns golden brown.
Add tomatoes , red chilli powder,garam masala and marathi kala masala and salt to it.
Add few coriander and turns off the gas.
Add all the roasted masala to the blender and blend it well till smooth paste.
To prepare Chicken Rassa/Kalvan
Add oil and once oil turns hot , add the grounded masala to the oil.
Mix well and cook until oil starts to leave from masala.
Now add boiled chicken pieces and the chicken stock and reduce the heat to low.
Allow curry/rassa to simmer for 10-15 minutes until oil (kat) floats on top.
Switch off the heat. Serve hot with bhakri (jowar roti) or plain rice along with the lemon wedges and onions.
Vegetable Pulao simple and easy
Vegetable Pulao(In Urdu is pronounced pulao) or Pilaf(English term pilaf is borrowed directly from Turkish) is a rice dish mixed with vegetables cooked with spices adds and aromatic flavor to this recipe.
Vegetables like carrots, capsicum and French beans that are added in Pulao are very healthy and nutritious to eat.
It is so yummy and colourful that no one won’t resist a plate of this mouthwatering food and its also one of the kids favorite rice.
Preparation Time : 15 mins
Cooking Time : 30 to 35 mins
Serves : 4
Ingredients
300 gm basmathi rice or any fragrant rice
1 tbsp oil or ghee
1 bay leaf
6 cloves
6 black peppers
1 tsp garam masala powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp red chilli powder
1 large onion thinly sliced
1 finely chopped tomatoes
2 green chilies chopped
1.5 tsp ginger garlic paste
1/2 cup sliced potato
1/2 cup finely sliced carrot
1/2 cup finely sliced capsicum
1/2 cup finely sliced green beans
1/2 cup green peas
1 cup dahi
salt as needed
2 ½ to 3 cups water (or as required)
Directions || How to make vegetable Pulao
1. Wash and soak rice for at least 15 minutes. Drain off the water and set aside.
2. Chop all the veggies and slice onions.
3. Add 1 tbsp of ghee and Saute bay leaf , cloves and black peppers in hot oil until they sizzle.
4. Saute onions until golden brown.
5. Next add tomatoes and saute till tomatoes gets mixed well together.
6. Add all the veggies and saute for 2 to 3 minutes.
8. Next add ginger garlic paste and saute it until the raw smell goes off.
9. Add cumin powder,garam masala powder , cumin powder and turmeric powder and saute it well
10. Add 1 cup of Dahi , mix all the vegetables well in Dahi.Cover with a lid and Cook on a
low flame for 4 to 5 minutes.
11. Add drained rice and stir.
12 Add water,bring the water to a rolling boil.
13. cover with a lid Cook on low flame for 10 to 15 minutes or till the rice is well cooked..
14. Serve veg pulao hot or cold with a simple or boondi raita or gravy.
Masala fried Baigan/Vangi(Eggplant)
Baigan known as Vangi in marathi or Eggplant in english . Masala fried baigan is a very common dish all over India.
My kids and husband both are not fond of baigan so I thought of trying something new with it,which can attract them 🙂 hence I scooped the fried Baigan’s with curd/dahi and it turned out to be yum yum yummy.
You can serve your family this dish as a snacks or a side dish with dal and rice.
Trust me your family will surely enjoy it especially kids as curd(yogurt) is every kids weak point or you can say “favorite” 🙂
Prep Time : 10 minutes
Cook time : 15-20 minutes
Serve : 4
Ingredients for Fried Baingan
1 large Vangi/Brinjal(eggplant) round
1 teaspoon Coriander powder
1/4 teaspoon Asafoetida (hing)
1/4 teaspoon Turmeric powder
3/4 teaspoon Red chilli powder
2 tablespoons Gram flour (besan)
1 teaspoon chat masala
Salt to taste
Oil for shallow frying
Hung yogurt and green coriander for topping
Direction || How to prepare fried Baigan/Vangi.
Cut brinjal into thick slices. Make criss-cross incisions on them. Sprinkle salt on both sides and rub well.
Put coriander powder, asafoetida, turmeric powder, red chilli powder ,gram flour and chat masala in a bowl and mix well.
Coat the brinjals with the mixed powder and dust the excess powder.
Heat oil in a non-stick pan, add brinjals and shallow-fry for two-three minutes on each side or till they become golden. Drain on absorbent paper.
Arrange them on a serving plate ,top it with hung curd and coriander leaves and serve hot.
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