Maharashtrian recipes

Marathi style chicken rassa/kalvan/curry

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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


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

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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


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)

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IMG_7584Baigan 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.

Rava Besan Laddoo

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LadDSC_6161du or laddoo(in marathi) are ball-shaped sweets popular in the India. Laddoos are made of flour, minced dough and sugar with other ingredients that vary by recipe.
Rava and Besan laddooo is famous in Maharashtra and hence wanted to try combination of both the ingredients.
My kids likes rava ,so this summer vacation i thought of preparing few laddoos  ready to eat at home which will boost their energy as Rava(Sooji) provides great energy and it has many health benefits.
Rava Besan ladoo is a simple and easy recipe .

Rava Besan ladoo is made with roasted rava (sooji),besan (gram flour), coconut, ghee, sugar and nuts.

Makes : 20 laddoos

Preparation time: 20 minutes

Cooking time: 20 minutes


1 cup sooji coarse, rava or semolina
1 cup besan (gram flour)
1/3 cup coconut powder

1/4 cup ghee
3/4 cup fine sugar
1/2 cup badam powder
1/4 teaspoon cardamom powder
1/4 cup milk boiling hot

Direction || To prepare Rava Besan Ladoos






Heat one tablespoon of ghee in a pan over medium low heat.







Add rava and roast until it changes the color lightly this should take 6-7 minutes.

It is important to stir continuously making sure rava roast evenly.






Once its roasted well ,turn off the heat and transfer it in a bowl.







Similarly add one more tablespoon of ghee in the same pan and roast besan for around 6-7 minutes on a medium low flame.
Take it off the pan.







Add coconut and roast stirring continuously for about 2 more minutes, make sure it does not turns dark brown.







Now add all the ingredients roasted rava ,besan,cardamom powder and badam powder  to the coconut powder and sugar stir until everything mix well.

Turn off the heat.





Add about 2 tablespoons of hot milk, mix it well mix should be moist add more milk as needed.

Allow the mixture to cool slightly.





MakeDSC_6160 about 20 laddoos by pressing about 1-1/2 tablespoon mixture between your palms.

Serve them after at least one hour.

Ladoos can be stored in air tight container for about 10 days.

Thalipeeth Maharashtrain pancake

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Thalipeeth is a Maharashtrain multi-grain pancake popular.The flour is made up of Bajra atta,Chana daal, Urad daal, coriander seeds, cumin seeds, wheat, and rice.
It’s highly nutritious and serves as very heavy breakfast or snacks for your family. Very easy and simple to cook. Check out the recipe below.

Preparation Time – 10 minutes
Cooking Time – 10 minutes
Serves – 2


250 gm thalipeeth flour(easily available in stores)
1 finely chopped onion
2 finely chopped green chilies
1 Tbsp coriander leaves
Salt to taste
Pinch of red chili powder
Warm water for kneading
Oil for cooking

Directions || How to prepare thalipeeth

Take thalipeeth flour ,add onions, chilies, coriander leaves, salt to taste, red chili powder and 1 tsp oil.

Knead the mixture into a dough by adding little warm water at a time. Make small round balls from the dough and set it aside.

To flatten these balls into round breads, take plastic sheets and cut them in large squares from zip lock bags.
If you don’t have any , don’t worry I used aluminium foil.

Place the dough ball on the sheet and using your palm start flattening the dough into a small round circle.
Apply some oil on your palm to avoid the dough to stick
Add about 1/2 tsp oil on the tawa and with the help of the sheet pick up and place the thalipeeth on the tawa/pan. make sure your that the sheet
doesn’t touch the hot pan)
Cook approximately for two minutes on medium heat on both the sides.
Serve hot with any pickle or tomato ketchup.

Chicken Korma

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chicken Korma


Chicken curry with poppy seeds, cashew nuts and spice is a very popular chicken recipe .It is a rich and aromatic curry that makes a wonderful meal for the family. It can be served with plain steamed rice or with chapatis.



For the Marination

1 Kg chicken cut into desired size pieces
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1/2 tsp Turmeric powder
1/2 tsp garam masala powder

For the Paste

3 tbsp Poppy Seeds ( Khus Khus/ Postaka)
6 to 8 pieces of cashewnuts fried
5-6 Green Chillies ( adjust according to taste)

For the Gravy

1    Cinnamon stick
3-4 Green Cardamons
4-5 Cloves
2 Medium Onions, finely chopped
2 Medium Tomatoes, finely chopped
1/2 tsp Turmeric
1or 2 red chilly
1/2 tsp Garam Masala Powder
1 tsp Red Chilli Powder
3 tbsp Oil.
1 tsp of milk cream.
Few chopped corainder leaves for garnishing
Salt as per taste

Direction || How to prepare Chicken Korma

Wash and clean the chicken.

Cut into desired size pieces.

Mix the ginger garlic paste, lemon juice, turmeric and garam masala powder into the chicken. Let the chicken marinate for 30 min – 1 hr.

Soak the poppy seeds in half a cup of hot water for 10-15 min.

In a grinder, add the poppy seeds ,cashewnuts and green chillies and make into a fine paste. Keep it aside.

Heat oil in a pan. Add the cinnamon stick, green cardamoms and the cloves and saute it for 10-15 secs.

Add the chopped onions and fry till the onions become soft and light pink. Then add the chopped tomatoes and fry till the tomatoes are mushy.

Add the turmeric powder, chilli powder and salt and cook till the oil starts separating from the gravy.

Add the marinated chicken pieces and mix it well so that the chicken pieces are nicely coated. Fry for another 5-6 min.

Then add the paste and cook for 5-10 min on low flame. Add a cup of water, cover the pan and cook for another 10 min till the chicken becomes tender.

Add milk cream at the end just before serving.

Sprinkle garam masala over the curry, mix well and garnish with chopped coriander/cilantro. Serve with rice or chapatis.

Sev Kanda(sev-tameta-nu-shaak) recipe

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Sev_KandaSev Kanda in Marathi also know as sev tameta nu shaak in gujarati,a quick & easy gujarati recipe basically spicy, sweet and tangy tomato curry topped with crisp sev.
Whether you are out of veggies or not in a mood to cook sabzi but looking for something quick yet spicy, tasty and chatpata then this would be the perfect meal served with chapati or Pav.


1 cup sev (slightly thicker than fine sev)

2 medium size onion (kanda) finely chopped

1 big green chilly

1 large tomato finely chopped

2-3 garlic cloves (lehsun) finely chopped

1 teaspoon dhana powder (coriander powder)

2 teaspoon red chilly powder

1 teaspoon garam masala

1 teaspoon finely chopped coriander (optional)

2 cups of water

1 tablespoon oil

Sev for garnishing.

Salt as per taste

Directions || How to prepare Sev Kanda sabzi

Heat a pan or a wok and then add oil,add mustard seeds and allow to splutter

Then add garlic,green chilies and chopped onion and saute it till all cooks well or turns soft.

Then add chopped tomato and mix well till the tomato becomes soft.

Now add the dhana powder,red chilly powder, garam masala , red chilly powder and salt as per taste and let all the masala cook well for few minutes.

Add 2 cups of water in masala to make rasa for shev bhaji, we are adding lot of water in gravy as when we add shev in rasa (gravy)it will soak lot of water

Let it boil on low flames for 4-5 minutes .

Take curry in to a deep bowl or dish, add sev and chopped coriander leaves and serve it with roti or pav.
Add less oil while making masala, as shev has already lots of oil in it.

Add shev to the rasa or gravy only when you are ready to serve it.