maharashtra recipes
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.
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.
Ukadiche Chocolate Modak
Ukadiche modak is one of the most popular modak variety made during Ganesh chaturthi festival in maharashtra.
Modak is one of my favorite sweet and this time I wanted to try a something new too.
we all like the sweet jaggery and coconut filling inside the modak but I added chocolates to the filling to try this new
Ukadiche Chocalate Modak. Do try this out and let me know how did you find this modern style Modak.
Preparation time : 30 mins
Cooking time : 15 mins
Serves : 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For the outer modak covering:
1 cup rice flour
1.5 cups water
¼ tsp oil or ghee
a pinch of salt
For the inner sweet filling:
1 cup fresh grated coconut
½ tsp grated almonds
¾ cup grated jaggery
½ cup melted choclate (hershey syrup)
¼ tsp cardamom powder
a pinch of nutmeg powder or grated numeg
½ tsp ghee or oil
½ tsp rice flour (optional)
Direction || How to make Ukadiche Chocolate Modak.
For the sweet filling :
Heat ghee in a pan.
Then add grated fresh coconut ,almonds and grated jaggery.
Mix well and cook this coconut-jaggery mixture on a low flame. the jaggery will melt first.
Add cardamom powder and nutmeg powder and saute it for a minute
stir at times and cook this mixture till the moisture from the jaggery begins to dry.
Next add melted chocolate to the mixture and cook it for a minute or so.
Switch off the flame. don’t overcook as the mixture then hardens.
Keep this sweet filling aside.
on cooling the mixture will thicken more.
For making the outer cover of the ukadiche modak:
In a pan add the water, oil and salt. keep it on the stove top.
Let this mixture come to a boil.
Reduce the flame and add the rice flour gradually. quickly stir and mix the flour with the water.
stir till all the rice flour is mixed with the water.
switch off the flame. remove the pan from the stove top and then cover this pan with a lid for 4 to 5 minutes.
Now take all the dough in a plate or in a bowl.
Gather the dough together and begin to knead it.
the dough will be hot when, you begin to knead. so apply some water on your palms and knead the dough. knead the dough very well.
if you feel the dough looks dense or hard or dry, then just add a few teaspoons of warm water and continue to knead.
Make small balls from the dough. roll the balls till smooth in your palms.
you can also apply some water on your palms, while rolling the balls. keep the balls covered with a kitchen towel.
The balls should be smooth in appearance and should not have any cracks.
For assembling & shaping modaks:
Take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. you can apply ghee/oil in your palms, while flattening.
place the modak filling in the center.
Press the edges as shown in the pic below.
you can also press the edges first and then add
Bring together all the edges and join them.
Remove the extra portion of the dough from the top, if any. shape and taper the top of the modak with your fingers.
Make all the modaks this way.
Next keep water for steaming in a steamer.
Grease the steamer pan lightly with oil or ghee
keep the modaks in a steamer pan.
Cover the pan with a lid and steam for 10 to 15 minutes on a low flame.
Some modaks may crack whilst shaping or steaming, buts its alright as you are trying it for first time as I did.
Enjoy this modern ukadiche modak , your kids will love it for sure 🙂
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.
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.
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