Maharashtrian Dishes

This is one recipe that can give Big macs a run for their money!!

Ingredients:

For the Outer covering:
1 cup gram flour ( besan )
1/4 cup rice flour
1/4 tsp. turmeric powder.
2 pinches soda bicarb
1 tbsp. hot oil
salt to taste
1/2 tsp red chilli powder
water
For the Potato Filling:
6 medium sized potaotes boiled1"small piece ginger,
4 flakes garlic,
4 (or more) green chilies,
1/4 cup coriander leaves (chopped),

For tempering
1/2 tea spoon turmeric powder,
a few curry leaves,
1 teaspoon mustard seeds,
2 teaspoon oil

Oil For Frying
8 Pavs that are cut horizotally but joined at the edges.
Garlic chutney( recipe given in next post)

Method:
Combine all the ingredients for the batter with just enough water to get a thick batter. the consistency should be when you dip a spoon, it will coat the back of it and not fall off.
Peel and mash the potatoes( leave a little small lumps here and there). Grind the garlic, ginger and greenchillies into a paste. Add this and the chopped coriander and salt to the potatoes. Heat 2 tsps of oil ina kadai, add the mustard, haldi and curry leaves and pour over the potato mix. Mix well.
Make small lemon size ball with the potatoes, dip in the batter and deep fry in oil. Oil should not be too hot .
Follow the tips given by Chitvish in her threads.
Drain the vadas on kitchen towel.
To serve:
Split the pav horizontally , but make sure the edges are still joined. Smear garlic chutney on one side of the pav. Keep one Vada and close. and serve.

The standard side for any Marathi dish.

Ingredients:
1 cup dry grated coconut,
4 big garlic cloves,
4 to 6 red chilies( adjust more or less depending on the spice level)
1/4 cup roasted gram, (pottukadalai)
2 tsp white sesame seeds (optional),
a small piece of tamarind( optional)
salt to taste.

Method:

1. Dry roast the copra till it is nice and golden in color.
2. dry roast the til and pottukadalai till nice aroma comes.
3. Dry roast the chillies till it starts to blacken just a little
4. Roast the garlic pods till it starts browning.
Cool all the above , mix and powder in the mixer adding salt and tamarind ( if using).
Store in an airtight container.

.

Vandhana,
It turned out great..I have tried this from my ex gujju colleague! I added lil more oil to make it greasy:)!

Thanks,
L

Hey Vandhana,

If I am not wrong the marathi name of this dish is " Dhobli Mirchichi Bhaaji"!!!

Jay

Originally Posted by vandhana

This is a great side dish for rotis. I don't recall the exact marathi name for this. It is very easy to make.

Ingredients:
4 medium sized green bell peppers / capsicums, (or take 2 bigger ones)
3/4 cupBesan
2 tsp chili powder, ( ! tsp hot chillipowder)
1 tsp turmeric powder,
salt,
sugar (optional) to taste,
cilantro/coriander leaves.
1/2 tsp asafoetida,
2 tsp mustard seeds,
2 tbsp oil,


Wash the peppers. Pat dry with a kitchen towel. Chop into 1/2 inch pieces. In a bowl, combine gram flour, chili powder, 1/2 tsp turmeric, salt and sugar. Do not add water.
Heat oil in a wok. Add mustard seeds, asafoetida and the remaining turmeric powder.
Add peppers and fry till peppers are half tender.
Add gram flour and mix well until all the pieces are well coated with the flour. Fry for sometime over medium heat.
Keep tossing the bhaaji until crisp and golden. Do not add water at any stage since this is a dry curry.
Garnish with cilantro/coriander leaves and serve hot with chapati.

Variations:
You can use other Hot peppers. Then cut the chillipowder by half or even less.

Dear Vandhana,

I made the capsicum-besan bhaji and it turned out awesome!! While I was being mean and did not want to leave any for Prem, he fortunately(for him!!) came home early and had it to his heart's content! He said it reminded him of capsicum usili while I was reminded my (maharashtrian) best friend's mom's food. I am very tempted to try your version of vada-pav but right now I am trying to lose all the India-vacation weight!! So, I sure will post fb as soon as I make it:)

Hi Jaya,

It could be the name you said. Frankly i do not recall the Marathi name for the dish.

Vandhana

Dear Shal,

Yes the sabji tastes great. A good combo is to have it with Amti. Try the capsicum parupuusili too , thats one awesome dish.
I too don't make the vada pav , solely for the cals. But hey it is comfort food on a rainy day!1

Vandhana

Dear Vandhana,

just reading your vada pav recipes makes me droool.
let me see, might try it for this evening.

also, I'd tried the capsicum besan subzi & it's very easy & very tasty recipe.
I know you are a great cook - do post more of your favorite recipes.
come out with some continental toooo.

Love,

I am new to the site
I tried capsicum Besan sabji,it turned out good,IT TASTED GOOD but
the problem is the besan formed lumps and it is not becoming crispy as given in the recipe.I didn't add any water.
what could be the reason...
pls help me

thanks
bye

Dear Sirisha,

Glad that you liked the sabji. Yes besan does tend to turn lumpy if added all at once and you do not stir it constantly. What i usually do ,is add/sprinkle the besan little by little with constant stirring in between till all the besan is used up. this way you can uniformly coat all the capsicum and at the same time you will not get any lumps.

Hope this helps.

Rgds
Vandhana

Originally Posted by sirishaprasanna

I am new to the site
I tried capsicum Besan sabji,it turned out good,IT TASTED GOOD but
the problem is the besan formed lumps and it is not becoming crispy as given in the recipe.I didn't add any water.
what could be the reason...
pls help me

thanks
bye