maharashtrain recipes

Bharleli Mirchi/Stuffed Mirchi/Stuffed Banana Pepper

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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


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.

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.

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.

Ukadiche Chocolate Modak

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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 🙂

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.