Tag Archives: Maharashtrian recipe

Veggies & sabggies

Masala Tondali

January 27, 2011 – 6:47 pm

Hello everyone !!
It’s been a truly long time that I have posted and even visited your blogs. Thanks for being so understanding :) for all this time. It’s been a grilling 7 months. I have been completely tied up with my German levels. Not that am not happy about it, the only sad part was that I couldn’t dedicate much time to the blog. But now that I am BACK I will be regularly updating the blog and replying to you as well. I have decided that even when I will be tied up with my job I will give a certian time to posting the replying blogs for sure. It’s a family I can’t afford to miss anymore ;)
So, now that we have a post it cannot be without a recipe. I had prepared and kept the post nearly ready for somedays and here it is. Masala Tondali. Tondali is known as Ivy Gourd,Tendli. It has a pecicular taste and a wonderful ingredient in preparations like Masale bhaat. This Veggie can be either simply fried or made with a gravy. This one is with the gravy. It’s a little on the spcier side for sure. The preparation is very much maharashtrain style.
So do have a go at it. Have with hot chappatis or rice ;)
Enjoy.

Ingredients –

Ivy gourd/Tondali/ Tendli (thin and small sized) – 10-15
Freshly desiccated coconut – ½ cup
Sesame seeds – 2 tablespoons
Oil – 2 teaspoons
Goda Masala – 2 teaspoons
Jaggery (crushed) – 2 tablespoons
Mustard seeds- ½ teaspoon
Asafoetida – ½ teapsoon
Turmeric powder – ½ teaspoon
Red chili powder – 1 ½ teaspoon
Salt – to taste
Coriander springs – few springs finely chopped

Procedure –

  • Thoroughly wash and slice the sides of the tondali. Cook them for 3 whistles in a pressure cooker. Let it cool
  • Dry roast coconut and sesame seeds and after cooling ground them together.
  • In a kadhai heat oil. Add the mustard seeds and let them splutter. Add asafoetida, turmeric powder.
  • Now add the grounded coconut and sesame mixture and add water according to the gravy consistency.
  • Add the boiled tondali, goda masala, jaggery, salt, red chili powder.
  • Let it cook for 5-7 minutes.
  • Sprinkle the coriander springs or some desiccated coconut and serve hot with chapattis.

Tips –

Instead of jaggery you could use 2 tablepsoons of sugar.
People who do not like sweet, could avoid adding sugar or jaggery.
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Breakfast & snacks

Vada Paav

February 1, 2010 – 11:06 am

Vada Paav …..The Indian Burger. All time favorite snack of all Indians which originates from Maharashtra. Abundantly found in eatries and restaurants in Western India especially in Maharashtra. Its very spicy and tasty and loved by all the ages.

I haven’t come across anybody who says NO :O to this mouth watering snack. Moreover its so easy to carry, you will find people walking, running, traveling and enjoying this at the same time. I can’t stop writing about this dear dear college canteen companion.

I am sure many of you will have fond memories associated with a vada paav and cutting Chai. Would love to hear!!

Vada paav nahi khaya to kya khaya!!!! ;)

Ingredients –

Potatoes (boiled) – 2 large sized
Ginger and garlic paste (freshly grounded) – 2 tablespoons
Green chilies and coriander (grounded together) – 2 tablespoons
Salt – to taste
Paav – 5

For the coating –

Chick pea flour (Besan) – 1 ½ cups
Red chili powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Salt – to taste

Oil – to deep fry

Procedure –

  • Peel and mash the boiled potatoes well. Add in the ginger garlic paste and the chili and coriander paste along with the salt to it and mix well. Refer a.
  • Divide into equal portions and shape into balls. Keep aside. Refer b.
  • In a bowl place the chick pea flour. Add the red chili powder, turmeric powder. Mix well and using water as required make a coating consistency batter. Refer c.

  • Heat sufficient oil in a kadai. Dip the potato mixture balls in batter and deep fry in hot oil till golden brown in color. Drain the excess oil.
  • Stuff the vadas in the paav and serve with lasun chutney and fried mirchi.

Tips –

You may add turmeric to the vada mixture to make it yellow.
Slit the paav horizontally and do not slice them completely.
How to fry the green chilies (mirchi) – Take 2-3 green chilies. Slit them horizontally and not completely. Apply a little bit of salt to it and then fry it in the oil. Be careful as the seeds from the green chilies tend to splutter.
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Breakfast & snacks

Phodanichi Poli

January 12, 2010 – 10:19 am

It’s a typical maharashtrian breakfast when you have lot of left over chapattis. This dish tastes great only when left over chapattis are used. A little crispness that comes gives it a wonderful taste. Very easy to make and quick to prepare it’s one of the most common breakfasts in a Marathi home.

Hope you all like it.

Ingredients –

Leftover Chapattis – 4
Onion (roughly chopped) – 1 medium sized
Raw Peanuts – 2 tablespoons
Mustard Seeds – ½ teaspoon
Turmeric powder – ½ teaspoon
Asafoetida- ½ teaspoon
Oil – 2 tablespoon
Salt – to taste
Sugar – 1 teaspoon
Red chili powder – 1 tablespoon
Lemon juice – ½ teaspoon

Procedure –

  • In a mixer roughly grind the left over chapattis.
  • In a thick bottomed pan heat oil. Add the mustard seeds. Once it crackles, add turmeric powder, asafoetida.
  • Now add the chopped onions and the raw peanuts. Sauté on medium flame till the onion becomes transparent and the peanuts become crispy.
  • Add red chili powder and immediately add the roughly grounded left over chapattis.
  • Add salt and sugar and mix well.
  • Mix the lemon juice and stir well on low flame for 3 – 4 minutes.
  • Serve hot.

Tips-

This dish requires very less salt. Be careful while adding salt.
Chapattis could be crushed using hands. But then it takes a little bit more time.
Tastes great with curds too.
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Rice preparations

Masale Bhaat

December 28, 2009 – 2:35 pm

This maharashtrian rice dish is mainly prepared during festivals or special occasions. Yeah you guessed it right, this one was made on our anniversary. I love to eat this rice with tomato saar. The specialty of this rice is the goda masala and the use of tondali/ tendli or ivy gourd. A very quick recipe, can be made for on arrival of those unexpected guests!!

So try this out and enjoy!!

Ingredients-

Basmati Rice (uncooked) – 1 cup
Fresh / frozen green peas (shelled) – ½ cup
Ivy gourd/Tondali/ Tendli (vertically diced) – ½ cup
Cashew nuts – ¼ cup
Green chilies (chopped) – 2 teaspoons
Curry leaves – 3 -4
Goda masala – 2 -3 tablespoons
Mustard Seeds – ½ teaspoon
Turmeric Powder – ½ teaspoon
Asafoetida – ¼ teaspoon
Salt – to taste
Lemon juice – 1 tablespoon
Oil – 2 tablespoons
Sugar – 1 teaspoon

Procedure –

  • Wash properly and soak rice in water for 15 minutes. Drain the water completely and keep aside the rice for at least 1 hour.
  • In a pressure cooker heat oil and add the mustard seeds. Once they crackle add the turmeric powder, asafoetida, green chilies and curry leaves. Sauté properly.
  • Add the cashew nuts, chopped gherkin, drained basmati rice and goda masala. Gently sauté everything for a minute or 2.
  • Now add 2 cups of water, salt, lemon juice and sugar to it. Mix well and close the cooker lid.
  • Let it cook for 3 whistles.
  • Once the steam is released remove the lid and serve hot garnished with coriander and freshly desiccated coconut and along with tomato-saar.

Tips –

Washing the rice and keeping it aside after draining all the water helps to make every grain of the rice to get nicely cooked without sticking to each other.
Use of pressure cooker makes the cooking easy and fast.
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Veggies & sabggies

Kobichi Bhaji (Cabbage Veggie with Chana Dal)

September 23, 2009 – 2:26 pm

Cabbage veggie

Cabbage would be one of the most loved vegetable all over the world. Very healthy and easily available it is often included in meals. This is a typical maharashtrian recipe of a cabbage veggie (sabggies). Chick pea is also a constituent in this recipe, it gives a nice taste and flavor to this beloved sabggies of mine.

Ingredients –

Cabbage – 1 medium sized
Chick pea split (chana dal) – ¼ cup
Jaggery crushed – 1tablespoon
Mustard seeds – 1 teaspoon
Turmeric powder (haldi) – ½ teaspoon
Asafoetida (Hing) – ½ teaspoon
Curry leaves – 6- 7
Green chilies (chopped) – 3- 4
Salt – to taste
Oil – 2 tablespoons
Freshly desiccated coconut – 2-3 tablespoons to garnish
Coriander springs (chopped) – 2 tablespoons to garnish

Procedure –

  • Properly wash and chop the cabbage.

Cabbage cut

  • Wash and soak the chana dal in 1 cup water for 1 hour. After 1 hour drain the excess water and keep the dal aside.
  • In a pan heat oil and add mustard seeds. Let it crackle. Add the turmeric powder, asafoetida, green chilies, curry leaves and the chana dal. Sauté for 2 minutes.
  • Now add the chopped cabbage, jaggery, salt and mix well.
  • Cook the cabbage with lid on for 7- 8 minutes or till soft on medium flame. Stir in between.
  • Garnish with coconut and coriander. Serve hot with chapattis or rotis.

Tips –
You may also use 1 teaspoon sugar instead of jaggery, if not easily available.
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