Maharashtrian Dishes

One most delicious recipe of Maharashtra

Surlichi Vadi
Ingredients-
1/2 c Gram flour; (besan) 1 ts Sesame seeds
1 c Thin buttermilk 1/2 ts Mustard seeds
Salt to taste 1 tb Coconut scraped
2 Pinches turmeric powder; (2 1 tb Coriander finely chopped
1 tb Oil 2 Pinches asafoetida
FOR SEASONING 2 Green chillies finely
2 ts Oil 1 Stalk curry leaves

Instructions for Surlichi vadii--

Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over vadi rolls. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney. Making time: 30 minutes Makes: 15-18 rolls

Nagpur is very famous for its oranges and Vada-bhat..I would like to share the recipe of it..I m sure u guys will like this
Ingredients---
5 cups Sprouted Mataki or Mataki Dal
1.1/2 cups Chana Dal
1 cup Moong Dal
1 cup Masoor Dal
1 cup Udad Dal
2 tsp Fenugreek Seeds/Methi Dane
2 tsp Hing
2 tsp Haldi Powder
1/2 inch Ginger
7-8 Garlic Cloves
5-6 Green Chillies
15-20 Curry Leaves
1/4 cup Fresh Coriander
Salt as per taste
Oil
4-5 dry red chillies
1 tsp Rai/Mustard Seeds
2-3 cups Cooked Rice/Bhat
Method ----
1) Pick, wash and soak and sprout mataki.
2) Pick and wash dals and soak in water for 7-8 hours.
3) Heat 2 drops of oil and stir-fry fenugreek seeds till they change colour and give an aroma, add hing and keep aside.
4) Drain water from dals and grind coarsely with sprouted mataki, methi dana and hing.
5) Grind peeled garlic cloves,ginger,green chillies. Chop curry leaves, coriander.
6) Mix ground dals,garlic-ginger-chilli, curry leaves, coriander and salt.
7) Heat oil in a Kadai/Wok.
Wet your palms & take the mixture in to the palms, shape into balls and then press it in between your palms. to give it a flat round shape.
9) Deep-fry Vadas in hot oil.
10) Heat 1 cup oil, add rai, when it starts to crackle, add dry red chilli pieces. Keep aside this Tadka.
11) Take a half bowl of cooked rice,crumble 3-4 vadaas over it and spread 2-3 spoonfuls of Tadka over it. Garnish with coriander and serve.

Another marathi famous recipe is Kadhi Gole(pakoras)..You can eat this with roti and rice..try this and and plz reply how it was..

Ingredients - Pakoras : Pakora recipes

Gram FLour 1 Cup
Onion Chopped 1/4 Cup
Spinach Chopped 1/4 Cup
or
Potato Chopped 1/4 Cup
Ginger Chopped 1 Tsp or Ginger paste
Red Chili Powder 1 Tsp.
Oregano Dry 1 Tsp.--(optional)
Salt To Taste.
Baking Powder 1/2 Tsp.
Oil For Deep Frying.

Ingredients - Kadhi

Yogurt 1 Cup
Gram Flour 1/4 Cup
Red Chili whole/paste To Taste.
Salt to Taste.
Oil 2 Tsp.
Mustard Seeds 1 Tsp.
Fenugreek Seeds 1/2 Tsp.
Tumeric 1/2 Tsp.
Method

Mix all Pakora Ingredients in 1/2 of water.
Heat Oil in Wok. Take small amount of paste in
hand & drop small balls of it. Deep fry the mixture
till golden brown.Drain .

Beat Yogurt & Gram Flour thick without any lumps.
Heat Oil in pan , add mustard,red chili if using whole,
& fenugreek. Add Yogurt mixture ,bring to boil &
simmer for about 10-15 minutes.
"secret of kadhi is bring to boil for 7 times, so u'll get smooth texture to kadhi"

Keep Stirring to prevent lumps.
Add Pakoras & again simmer for about 5 miuntes.
Adjust the Seasoning & serve hot with Steamed rice.

Make sure to make enough Pakoras as it very Yummy
to eat as it is.
I am uploading mouth watering images so u guys will sure try this..let me know how it was..
Regards,
Shivangi

Palak (spinach) dal is very famous and people in maharashtra do this sabji so often...It needs only 15-30 minutes..

Spinach dal curry (Dal-palak)

Ingredients --
1/2 bunch of spinach washed & chopped,
1 cup toor dal,1/4 cup chana dal
2-3 tsp peanuts,
4 dry red chilies crushed into pieces,
1 onion,
5 small garlic cloves,
chopped coriander leaves,curry patta
2 tsp turmeric powder,
1/2 tsp asafoetida,
salt,lime juice to taste.
2-3 tsp oil.
If you have methi leaves add small portion to mixture of palak and dal..


Method
1. Wash dal. Wash spinach leaves in salt water. Chop them. Mix together dal, spinach leaves, 1 tsp oil, turmeric powder and enough water. Pressure cook or Boil them till soft.
2. Mash dal and spinach. Keep aside.
3. Chop onion. Crush garlic cloves. Wash peanuts.
4. Heat a pan. Put 1 tbsp oil into it. Once the oil is hot, add mustard seeds. When mustard seeds crackle, add asafoetida, red chilies and garlic cloves. Add peanuts and fry. Add chopped onions and fry them till translucent.
5. Pour dal and spinach mixture into the pan. Add water for desired thickness. Bring it to a boil.
6. Add salt, Lime juice and simmer for 10 minutes.
7. Garnish with coriander leaves while serving.
Serve hot with chapati or rice.

Dear Shivangi,
I am not able to send you PM, hence writing in the open forum.
The pictures you have posted seem to have been taken from other sites or food blogs. Have you got their permission? If not, please remove the photos immediately.
Love,
Chithra.

Hi chitra,Is it ?i don't know how to remove photo ,can u tell me how to do...

Thanks chitra , i think u removed photo...again thanks

hello i need to know how to make thecha and aamti , thalipith as this all r good but i don't know how to make this all .

Sabudana Wada


wash and for soaking the sabudana overnight, with little water.is not enough. pls tell measurment of cup ? i tried once.... it will not come out very well

Hello Geeta u want to know how to make thecha
Here you go..
Ingradient=green chilly 8-9,dried coconut,cumin seed,garlic,peanuts,oil 2tp
Method-Take 2 tp oil in pan(iron kadai).Fry everything except coconut.When all ingredient will fry evenly then add coconut.Put all this mixture in grinder and grind but dont make thin paste .
Eat this with bhakari (jowar or bajara)