Tag Archives: Marathi special

Phodanichi Poli

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.

Masale Bhaat

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.

Potato Raita

Potato is one of the most beloved vegetables in the world. They say ‘die Deutschen essen gern Kartoffel’ (The Germans eat potatoes gladly) but we Indians are not behind. Indians also have a super craze for potato. Due to its bland taste potato gels with every ingredient and especially during observing fast it is considered very important.

I love this recipe totally. A great change from the normal raitas or salads that we have generally. It’s very easy and very quick to prepare.

Have a go at it.

Ingredients –

Potatoes (boiled) – 3 medium sized
Ghee/ clarifies butter – 1 tablespoon
Cumin seeds – 1 teaspoon
Plain Curds (unsweetened) – 1 cup
Green chilies (chopped) – 1 teaspoon
Salt – to taste
Coriander leaves (chopped) – ½ teaspoon

Procedure –

  • Peel the boiled potatoes and then cut them into cubes sizes.
  • In a pan heat the ghee and add the cumin seeds. Once the cumin seeds crackle add the green chilies.
  • In a bowl transfer the potatoes, curds, salt and pour the tempering over it. Mix well.
  • Garnish with chopped corianders and serve as a salad dish.

Tips –
Exclude the coriander as some people do not eat coriander during fast.
You may also try making this salad with sweet potatoes instead of normal potatoes.

I would love to hear from you. Do comment.

Aamti (Maharashtrian Dal)

This is a typical maharashtrian dal recipe which is included in daily meals in most of the Marathi houses. Goda masala and dried mangosteen peels give it a particular taste and flavor which makes it very much marathi.

One of my favorite styles of this aamti is prepared by mother and since I remember the taste hasn’t changed a bit. I and my brother used to actually eat it like a soup. Can’t get enough of it!

This is my version of my beloved aamti. Hope you all like it!

Ingredients –

Split Pigeon Pea (Toovar Dal) – 1 cup
Oil – 2 teaspoons
Mustard Seeds – ½ teaspoon
Cumin Seeds (Jeera) – ½ teaspoon
Turmeric Powder – ½ teaspoon
Asafoetida- ½ teaspoon
Green chilies (finely chopped) – 1 tablespoon
Curry leaves – 5-6
Goda masala – 2 teaspoons
Jaggery – 1 ½ tablespoons
Dried Mangosteen peel (Amsool) – 2-3

Procedure –

  • Wash the toovar dal and soak it in 1 ½ cups of water for half an hour. Along with the water cook the dal in a pressure cooker for 3 whistles. Once the steam is released from the pressure cooker remove the dal and mash it along with the water and keep aside.
  • In a pan heat oil. Add the mustard and cumin seeds. Once they crackle add the green chilies, curry leaves, turmeric powder and asafoetida.
  • Add the mashed dal and some more water to adjust the consistency. Shouldn’t be too runny or too thick.
  • Put in the goda masala, dried mangosteen peels, jaggery and let it boil for 4-5 minutes.
  • Garnish with chopped coriander and freshly desiccated coconut. Serve hot with rice or rotis.

Tips –

You may use thick tamarind juice (2 tablespoons) instead of dried mangosteen peels.
Always soak the dal before pressure cooking; it helps to save a lot of fuel.

Let me know what do you think about this recipe. Do comment.

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.