Maharashtrian recipes
Rava Besan Laddoo
Lad
du 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
Ingredients:
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
Ingredients
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.
Make
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
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
Ingredients
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
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.
Ingredients:
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
Sev 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.
Ingredients
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.
Tips
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.
Bombay Vada Pav
Vada pav (in Marathi) sometimes called as Batata vada is a vegetarian fast food dish native to the Indian state of Maharashtra, especially Mumbaikars consisting of a potato fritter in a bread bun.Check this famous vada pav so called Indian burger recipe.
Preparation Time – 20 minutes
Cooking Time – 10 minutes
Serves – 4
Ingredients
8 ladi pavs
Dry Garlic Chutney
Green chutney
For the vada filling
2 large size potatoes boiled and mashed
1 small size onion finely chopped
2 green chillies, chopped
2 tbsp grated garlic
1 tsp mustard seeds
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
1 tbsp oil
oil for deep-frying
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
1 tsp oil
salt to taste
Direction || to prepare the vada filling
Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves , add onions and saute till turns golden brown.
Meanwhile pound the green chillies, ginger and garlic using a mortar and pestle.
Add the pounded mixture and sauté again for a few seconds.
Add the potatoes, turmeric powder and salt and mix well.
Turn off the gas and allow it to cool.
Divide into 8 equal portions. Shape into rounds.
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 round of the vada filling into the batter and allow it to coat the mixture well .
Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
Slice each pav into half and spread one side with dry garlic chutney and other with green chutney inside.
Place one vada in each pav and serve immediately.
Tips
Do not over burn the onions else the vada will taste bitter.
Make sure the batter is thick and evenly coated around the filling else the vada will break inside the hot oil.
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