maharashtra recipes

Mumbai Style Pav Bhaji

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Pav Bhaji is a popular Indian street food tracing its origin to Mumbai. This specialty dish is popular in every kitchen and by-lane of Mumbai‘Pav’ means a type of soft bread and ‘Bhaji’ means a mix of vegetables and curry.
Pav bhaji is made from a mix of many vegetables which usually include Cauliflower, Tomatoes, Carrots, Peas, Beans, Capsicum etc.
These days Pav Bhaji is available in almost all Indian restaurants and many street side joints.
The cooking process is relatively quick and easy With a mix of several vegetables.
Pav Bhaji is quiet healthy. Though it tastes best with a liberal dose of butter. you can cook it at home with less oil and butter to make it healthier.

To make Pav Bhaji at home follow the detailed step by step recipe on my you tube channel with a link below.

Preparation time : 15-20 mins
Cooking time : 30-35 mins
Serves : 4

Ingredients

For boiling veggies

250 gm Green Peas
200 gm cauliflower
2 medium size potato diced
100 gm french beans
1 chopped Green capsicum
2 small carrots chopped
1 small tomato chopped
1 tbsp pav bhaji masala
2 tsp salt
1-3/4 cup Water (used leftover boiled water from the veggies)

For tempering

1 medium onion chopped
3 small Tomato, chopped
1 tablespoon Ginger paste
1 crushed green chilli(optional)
1/4 tsp turmeric powder
1 tsp red chilli powder
2 tsp garam masala powder
2 tablespoon Pav bhaji Masala
1/2 teaspoon Red chili powder
2 tablespoon Butter or Oil
Salt to taste
2 tablespoon Chopped cilantro leaves
2 tablespoon Lemon Juice – to sprinkle on top (optional)

Directions || To prepare Pav bhaji Veggies

1. Boil all the veggies together in a pressure cooker ,this saves lot of time.
2. add salt , pav bhai masala ,chopped tomato and water.
3. Close the lid and cook it till 3-4 whistles.
4. Do not discard the water from boiled veggies.

Directions || Tempering Pav bhaji

1. Prepare ingredients for tadka.
2. Heat butter and oil (pav bhaji means lot of butter)
3. Add chopped onions…
4. Add ginger paste and saute for a minute.
5. Saute until onions are translucent..
6. Add chopped tomatoes.
7. Cover and cook until tomatoes are tender and soft.
9. Uncover and start mashing up the tomatoes.
10. Add salt, turmeric powder , garam masala powder , red chilli powder and Pav bhaji masala.
11. Saute and mix until well blended.
12. Finally mix in mashed boiled veggies that we prepared earlier..
13. Keep mashing throughout the process..
14. Mix in salt and some butter. As you can see I have added 1 teaspoon of extra
butter to saute my tempering.
15. If you like add more butter, some lemon juice.
16. Sprinkle chopped cilantro leaves and some finely chopped onions..

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Mix dal Pakora/Bhajji

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Pakora (Fritter)or Bhajji’s is a famous recipe for Iftar and Ramadan. Pakoras are made in 90% homes at the time of iftar.Pakoray is a very tasty, light weight, and light saltish snack which taste good with tomato ketchup, raita or chutney.

I try to make different pakoras every time , sometimes aloo (potato)pakora, sometimes pyaz(onions) pakora and sometimes palak pakora.This is the first time, i tried this mix dal pakoras. I’m sharing with all this delicious and yummy mix dal pakora.

This is one of the most favorite pakora or you can say bhajji and there are so many sweet childhood memories attached to it. My mom use to prepare these Bhajji’s every tuesday to break her fast 🙂 and I used to wait for tuesday desperately :)Mix dal pakora can also be served at tea time and snacks or even as starters.

Preparation time:15 mins + 4 hours soaking of dals
Cooking time:10 mins
Serves : 4 to 5 people

Ingredients

For The Dal Mixture

2 cup chana dal (split bengal gram)
1/2 cup yellow moong dal (split yellow gram)
1/2 cup urad dal (split black lentils)

1 tsp jeera (cumin seeds)
a pinch turmeric powder (haldi)
2-3 green chillies
1/2 tsp asafoetida (hing)
2 to 3 cloves garlic
1 medium size onion finely chopped
1 cup chopped coriander (dhania)

salt to taste
oil for deep frying

Direction || How to make mix dal pakora

Wash and soak all dals for 4 hours.

Strain water and keep it aside.

In a grinder add cumin seeds,garlic,green chillies,turmeric powder,asafoetida and dal.

Coarsely grind them together.

In a bowl, mix coarsley ground dals,chopped onions ,chopped coriander,salt and mix well.

Heat oil on medium flame and deep fry all pakodas till they turn golden brown and crisp from al the sides.

Serve hot with coconut chutney or any chutney of your choice.

Kothimbir vadi-Coriander Patties ( micro-oven)

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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)

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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

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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.

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

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.

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.