Maharashtrian Dishes

Hello everyone,

Since there seems to be an interest in authentic marathi /konkan dishes, let us start this new thread. I have a few recipes that I shall post shortly. Anyone else have some interesting recipes from this area, please do share them here!.

Vandhana

This is a great idea. And I look forward to reading and trying your recipes. At your convenience can you post zhunka-bhakar and pitle? Thanks in advance.

warm regards
Vidya

Hi vidya,

I know only a hand ful of Marathi dishes. What I know I willpost. I am sure there are a lot of variations available to each of the recipes. Anyway, since you asked for Kothimbir Vadi, I will start with that. If any other members know any dishes, please do post .

Vandhana

Ingredients:

Coriander leaves (Cilantro) 1 large bunch
Turmeric powder 1/4 tsp
Red Chilli powder 1 tsp
Cumin powder 1 tsp
Powdered Jaggery 1 tsp ( optional)
Salt (as per one's taste)
Gram Flour (Besan) 1.5 cups
Garam masala 1 tsp.
Oil 2 tsp
Water to make a dough.

For tempering:

Mustard Seeds: 1 tsp
Oil: 2 tsp
Grated Coconut for garnishing: 2 tbsps

Method:

1. Finely chop the coriander leaves. Wash them thoroughly with water.
2. In a bowl, add the chopped coriander leaves, the above mentioned spices, salt, gram flour, jaggery & garam masala. Mix well. Add the oil and sprinkle water to make a stiff dough.
3. Grease a vessel (that fits in the pressure cooker) with some oil. make logs out of the dough( about 3 inches long) and place them in the vessel.
4. Steam cook in the pressure cooker for about 12 to 15 minutes. LEt it cool.
5. Cut the cooked logs into small pieces.
6. Heat oil in a frying pan. Temper the mustard seeds. Add the vadis and stir fry till the vadis are light brown in color outside. Remove on to a serving dish and garnish with the grated coconut.
7. Serve with ketchup, imli chutney or coconut chutney.

The other variation is to deep fry the vadis in oil. For a more crisper end product.

Ingredients:

1 cup whole wheat flour (atta)
1 cup bajra flour
1/2 cup rice flour
1/2 cup besan
1/2 tsp chilli powder
salt to taste
1/2 tsp turmeric (haldi)
1 tsp dhania powder
1 tsp cumin powder
1 tsp ajwain( omum) powder
1 medium onion chopped fine
oil as required for the thalipith

Method:
Mix all the flours and slightly dry roast it in a heavy bottom pan.
Add the chopped onions, haldi, dhania powder, jeera powder ajwain , chilli powder and salt and mix well.
Add water and knead to a firm dough ( little more stiff than chapati dough)

Heat a tawa and keep ready. Grease a plastic sheet. Take a lemon size ball and then pat it into a thin circle with your hands. Put it on the hot tawa, and then cook smearing oil on both sides. ( it is done when you see the brown spots on both sides).
Serve with any pickle or chutney.

Hi Vandhana,

So, finally another regional thread of Maharashtrian dishes.
good to see you start a new thread.
I think you shld start one on continental dishes tooo.
I know you are a good cook & have some interesting recipes & tips.
Let me start with your coriander vadis and get back.

Love & REgards,

Dear Vandana,

Great going, can't wait to try the vadi and thalipeet. I am writing down items on my grocery list so they're available when I make these.

Will get back with FB soon.

Love
Shal

Dear Vandhana,

Now the regional recipes thread is looking more complete. I will try thalipith and vadi over the week end. It is now 8 yrs since I ate these yummy dishes. Back soon with a FB.

affectionately
VR

Milk- 1 litre

Sugar- 40 gms if using canned pulp, 50 gms for fresh pulp

Mango Pulp- half cup ( I use MAFCO). Pulp should be room temperature.

Alum powder (edible)- one pinch

Ilaychi, nutmeg- one pinch

yellow & orange colours

Method: Heat milk on a full, big flame. Stir continuously. Sprinkle alum powder in this manner. For grainy mawa, add one third of quarter teaspoon alum. If pulp seems sourer than usual, add one sixth of quarter teaspoon alum.

Continue stirring on full heat. When the milk reduces to one third, add sugar,mango pulp, yellow and orange colours.

When the mixture becomes sticky, switch off the gas. Add spices and stir well.

Pour the mix in a greased square tray and cut into pieces.

(The same burfi can be made as strawberry burfi by substituting strawberry pulp for mango pulp).

This is a wonderfully simple and easy dish to make.

Ingredients:

1 cup gram flour,
1 onion chopped fine
1 tomato chopped
3-4 green chilies slit
coriander leaves,
salt,
asafoetida,
1/2 tsp turmeric powder,
1teaspoon mustard seeds,
1 tsp jeera
4 teaspoon oil

Method:

1.Mix together gram flour, salt to taste, turmeric powder, 2 cups of water to a smooth paste. Remove the lumps.( using hand or a whisk to mix ensures no lumps are formed)

2. In a deep pan, heat oil. Add mustard seeds, jeera and asafoetida. Add chopped onions
and the chillies . Stir fry.
3. When onion pieces become transperent, add the tomatoes and cook till the tomatoes are done. add the paste of gram flour. Now keep stirring to avoid lump formation.

4.turn the heat to medium or low flame and cook till the whole mixture becomes the consistency of a thick pourable custard.

6. Garnish with coriander leaves .
Pitlae is usually served with chapatis or Bhakri. I will post the recipe for Bhakri later. It is a nice side dish for puris too.

Variations:
1. You can skip the onions, and add only tomatoes. ( for those who do not eat onions)\
2. Add a tsp of lime juice to enhance the taste.