Tag Archives: Maharashtrian recipe

Thalipeeth

Tahlipeeth

Thalipeeth is a very popular Maharashtrian snack.  Basically, the name can be explained as, Thali – a shape of a plate or dish or disk like and Peeth – flour. So when the flour is spread on the tava it basically looks like a plate. Hence the name. It is made from ‘Bhajani’, a flour mixture made of different variety of roasted and grounded grains viz. black gram, chick pea, sorghum, pearl millet, rice, etc. It is widely available across the counters in Maharashtra or can be prepared at home.

The below mentioned recipe is an alternative to the typical way of making Thalipeeth using Bhajani.

Serves – 2 – 3

Ingredients –

Jowar flour (Sorghum) – ½ cup
Bajra Flour (Pearl millet) – ½ cup
Besan flour (Chick pea) – ½ cup
Rice flour – ¼ cup
Nachani flour (Finger millet) – ¼ cup
Onion (finely chopped) – 1 medium sized
Spring onion (finely chopped) – ½ cup
Garlic paste – tablespoons
Salt – to taste
Red chili powder – 1 ½ tablespoons
Oil – 3 teaspoons
Water – to make soft dough of the flour

Procedure –

Thalipeeth workflow

  • Mix all the flours together, add salt, red chili powder, onion, spring onion and ginger garlic paste.
  • Using water mix all the things to form soft dough. (refer a)
  • Take a thick plastic sheet. It will be used to spread the dough to make thalipeeth.
  • Apply some oil to the plastic sheet.
  • Take a golf ball sized portion of the dough.
  • Pat it on the plastic sheet using the tips of your hand in to disk like shape (thalipeeth). (refer b and c)
  • Make small holes in the thalipeeth. (refer b and c)
  • Now heat a non-stick pan (tava). Spread ½ teaspoon oil on it.
  • Gently turn the plastic sheet upside and slide the thalipeeth on the pan. Using a spoon add small amounts of oil in the holes made in the thalipeeth.
  • Cook the thalipeeth on medium flame till it becomes crispy and brown on both sides.
  • Serve hot with curds, pickles or some butter.

Tips –

You can also include add grated carrot, beet root and coriander to increase the nutritional value.

Vatli Dal

Vatli Dal

Vatli Dal or Limbu Dal is mainly prepared during Ganesh festival. After immersion of the idol of Ganesha, it is prepared as a prasad to bid him farewell. It is a very quick snack to make. Go ahead and try this very tasty dish made from chick peas.

Serves – 3

Ingredients –

Chana Dal (chick pea) – 2 cups
Green chilies (chopped) – 4 medium sized
Curry leaves – 6 – 7
Mustard seeds – ½ teaspoon
Turmeric powder – ½ teaspoon
Cumin seeds – ½ teaspoon
Asafoetida – ½ teaspoon
Oil – 3 tablespoons
Sugar – 2 teaspoon
Salt – to taste
Ginger (grated) –  1 ½ teaspoon
Lemon juice – 1 tablespoon.
Coriander springs (finely chopped) – to garnish
Freshly desiccated coconut – to garnish

Procedure –

  • Soak the chana dal in water for 2 hours. After 2 hours grind this dal very finely in the grinder. Add little water to grind it well.
  • In a thick bottomed pan or a kadhai heat oil. Add the mustard seeds and cumin seeds. Let it crackle. Now add the turmeric powder, asafoetida, green chilies, ginger and curry leaves.
  • Now add the grounded dal. Add the salt and sugar and sauté on medium flame till the dal completely dries up and there are no lumps left.
  • Now add the lemon juice and mix well and sauté for another minute.
  • Sprinkle chopped coriander and freshly desiccated coconut and serve hot.

Tips –

You can also grind the green chilies along with the dal.
Lemon is the most important ingredients so do not forget that!!!

Matkichi Usal (Turkish gram)

Matkichi Usal

Matki is a type sprout. Sprouts are has a very high nutritional value and should be part of our meal often. Matkichi Usal (Moth gram vegetable) is a very famous maharashtrian recipe. It’s a great change from the usual vegetables that we tend to eat everyday.

Serves – 4

Ingredients –

Matki – 2 cup
Curry Leaves – 5- 6
Oil – 3 tablespoons
Mustard seeds – ½ teaspoon
Turmeric powder – ½ teaspoon
Asafoetida (Hing) – ½ teaspoon
Red chili powder – 1 ½ teaspoon
Goda masala – 2 teaspoon
Jaggery (crushed) – 2 ½  tablespoon
Coconut (freshly desiccated) – 3 tablespoons
Fresh coriander leaves (finely chopped) – 3 tablespoons

Procedure –

  • Properly pick, wash and soak matki overnight in 6 cups of water in a vessel. Drain the water and cover the matki till it germinates.

    Matki sprouted

    Matki sprouted

  • Heat oil in a pan, add mustard seeds and allow them to crackle. Add the curry leaves, turmeric powder, and asafoetida.
  • Add the matki in the above pan and mix well. Add the goda masala, jaggery, red chili powder and salt and stir well.
  • Add enough water to just cover the matki mixture.
  • Bring it to a boil and continue cooking on medium heat, stirring occasionally till matki is properly cooked.
  • Sprinkle chopped coriander and desiccated coconut and serve hot.

Tips -

You can also add chopped onions before adding drained matki for a different flavor.

Batatyachya Kachrya (Fried Potatoes)

Batatchya kaachrya

Batatyachya Kachrya is one of the very authentic marathi recipes and is mainly prepared as a vegetable for meals.

This is one of my all time favorite, very easy to prepare. Hope you enjoy it too.

Serves – 2

Ingredients –

Potatoes – 3 medium sized
Onion (sliced) – 1 medium sized
Oil – 4 tbspns
Sugar – ½ tspn
Mustard seeds – ½ tspn
Turmeric Powder (Haldi) – ½ tspn
Asafoetida – ½ tspn
Red chili powder – 1tspn
Salt – to taste

Procedure –

  • Peel and wash potatoes. Cut them into 2 vertical halves and thinly slice them.
    Batatchya kaachrya1
  • In a kadhai (wok or pan) heat oil. Add the mustard seeds and let them crackle.
  • Add the turmeric powder, asafoetida and the sliced onion and sauté for 2-3 minutes.
  • Add the sliced potatoes and cook with lid on for 3-4 minutes on medium flame.
  • To this mixture add salt, sugar and red chili powder and mix well.
  • Cook for another 2 minutes with lid on medium flame.
  • Serve hot.

Tips –

Common tips used in Indian kitchens to find out whether the potato is cooked or not, try poking the slice with a spatula or a spoon and it should easily cut into 2 pieces.
Use potatoes immediately after slicing since they tend to blacken if kept for a long time.
You can also cut potatoes in shape of French fries to give it an innovative look.
This veggie tastes yummy with bread too.
If any leftovers (an unlikely situation) sandwich it between 2 bread slices and grill it a little. Another yummy snack.

Godacha Sheera (Sweet Semolina pudding)

Godacha Sheera

Godacha Sheera (shira) is a very famous sweet dish that originates from Maharashtra. It is a very common prasad, naivedyam (holy food offering) prepared during festivals, functions or a happy occasion. Satyanarayan pooja (religious observance or ritual followed by the hindus) always has Sheera as prasad.

It is made from Rava or semolina. Other common names in various parts of India are Upma, suji ka halva etc. These differ in tastes and variety from the Sheera.

Serves – 3

Ingredients –

Rava (thin semolina) – 1 cup
Ghee (clarified butter) – ¾ cup
Sugar – 1 cup
Milk – 1 cup
Saffron – 4-5 strands
Elaichi (green cardamom) – 1 tspn
Raisins, Cashewnuts – 2 tbspn
Banana (cut into small pieces) – 1 medium

Procedure –

  • In a pan heat the ghee and add semolina. Roast it on a low flame till it turns golden in color. Meanwhile in another pan bring to boil the milk along with saffron.
  • Add cashewnuts, raisins and banana to the semolina mixture and sauté for 3-4 minutes.
  • Add sugar to the semolina mixture and stir briefly for 2 minutes.
  • Add the saffron added milk to the semolina mixture. Add green cardamom and stir for 2 minutes. Cook it at a low flame for another 2 minutes with lid on, so the mixture thickens.
  • Serve hot.

Tips –

Saffron, green cardamom, raisins, cashewnuts are known to add rich flavor and taste to Sheera. But incase not available, can be kept optional.
People who have a sweet tooth but are advised to control their sugar content can add jaggery (¾ cup) instead of sugar. This adds a natural brown color.