marathi recipes
Kothimbir vadi-Coriander Patties ( micro-oven)
Kothimbir vadi One more favorite Maharashtrian snack made from coriander leaves and chickpea flour.
Kothimbir vadi can be served as snacks or an appetizier for lunch/dinner.
It can be served with any chutney or ketchup.
Prep time:20 mins
Cooking time: 10 mins
Serves: 4
Ingredients
For Dough
1 or 1½ cups of chopped coriander/cilantro leaves(2 bunches)
2 cups of besan – chickpea flour (add more if required)
½ tablespoon turmeric powder
2-3 green chillies paste(add more if prefer having spicy)
4 cloves of garlic paste
1 tablespoon sesame seeds
¼ or ½ cups water
a pinch of hing
salt as required
For cooking
¼- ½ Cup oil to fry
Method
Combine all the ingredients together in a bowl and knead to make a firm, smooth dough.
Shape it into a cylindrical roll .
Apply oil at the base and sides of a microwave safe cooker or bowl.
Cover it with its lid or a microwave safe lid.
Microwave on high for 3 to 5 minutes or till done.
The mixture should be cooked and firm.
Insert a knife or toothpick and if it comes out clean, the vadi is cooked well.
Let it cool.
Then remove the steamed cylindrical roll on a tray and cut it into oval shaped.
Shallow fry or pan fry in hot oil till crisp and browned.
Serve Kothimbir Vadi hot with green chutney or tomato sauce or you can it have it just with tea/coffee.
Tip
If you don’t have microwave or microwave bowl you can even steam it in gas steamer.
Healthy tips to avoid frying you can just have the steamed vadi instead ,even the steamed vadi’s tastes good the only thing will be missing its the crunchy taste
Maharashtrian style Shengdana chutney(green peanut chutney)
Shengdana green (hiravi) chutney is another innovative versatile chutney from my mom’s kitchen.She used to normally prepare this chutney when she was in hurry , no time to chop vegetables or out of vegetables and need to prepare something delicious with dal-rice(varan -bhat)
We normally prepare wet chutneys with fresh grated coconut as the base with different ingredients. But in this recipe she used peanut as a base ingredient
mixed with green chillies ,cook along with onions. This is so yumm chutney that I can bet you will tempt to prepare it again and again 🙂
You can just have this chutney with chapathi replacing it with any gravy or veggies. Worth a shot – here goes the recipe.
Preparation time : 15 mins
Cooking time – 10 mins
Yields : 250 gm
Ingredients
250 gm Peanuts
2- 3 green chillies
1 tsp jeera
1 tsp turmeric powder
1 tbsp garlic
1 tsp salt
1 medium size finely chopped onions
few sprigs of coriander
oil for cooking
Directions || How to prepare Shengdana chutney(green 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 , jeera , green chillies ,salt and water.
Blend it to a coarse powder.
Heat oil in a pan , add onions and saute till it turns golden brown.
Add grounded paste to the onions,salt and saute till well.
Cook it well on a medium flame for about 4-5 minutes.
Add coriander to the chutney and turn off the flame.
Serve it hot with either chapati or even dal-rice.
Can be store in a refrigerator for 2-3 days.
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.
Left over Chapathi Chivda
Do you always seem to have leftover chapati lying in the kitchen and you don’t want to waste them, no need to worry !!! You can prepare a light snack or breakfast from these leftover chapati. It is very crispy and tasty and filling.
Ingredients
4 left over or fresh chapati’s
1 tsp cumin powder
5 cloves of garlic
1 tsp turmeric powder
2 green chillies
For tempering
1 tsp mustard seeds
2 onions chopped
5 to 6 curry leaves (kadi patta)
Coriander leaves to garnish
salt to taste
oil for cooking
Directions || How to prepare Chapati chivda
Put chapati’s in the grinder and ground them coarsely.
Add green chilies , garlic , cumin seeds ,turmeric powder and salt in chapati pieces and grind it well in the grinder.
Heat oil in the pan. Add mustard seeds and curry leaves and allow it to crackle.
Then add chopped onion and saute it till golden brown.
Then add Chapati mixture,and salt and mix well and fry till it become crispy.
Garnish it with Coriander leaves and serve hot with tea.
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