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
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
- Peel and wash potatoes. Cut them into 2 vertical halves and thinly slice them.
- 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.
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 (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
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
- 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.
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.
Cucumber salads or raitas have many varieties in different parts of India. Their taste and recipes change according to the location they originate from.
This variety is a traditional Maharashtrian recipe. This can be consumed during Upwaas (while observing a Fast).
Serves – 3
Cucumber – 3 medium sized
Green chilies (finely chopped) – 2
Lemon juice – 1 tbspn
Sugar – 1 tspn
Peanuts (roasted and peeled) – ½ cup
Coriander leaves (finely chopped) – 3 tbpsn
Salt – to taste
Desiccated coconut (optional) – 2 tbspn
For tempering –
Pure ghee (clarified butter) – 1 tbspn
Cumin seeds – ¼ tspn
Curry leaves – 5 – 6
- Peel, wash and cut the cucumber in 2 halves. Deseed and finely chop them.
- Grind roasted peanuts to coarse powder.
- Mix the finely chopped cucumber, sugar, peanut powder, coconut and lemon juice.
- Heat ghee in a small pan, add cumin seeds and let them crackle. Add the chilies and curry leaves. Stir free briefly till the cumin seeds become dark brown in color.
- Add this tempering to the cucumber mixtures and mix well.
- Add the salt just before serving and garnish with chopped coriander leaves.
Always add salt just before serving. As cucumber has lot of water content, if salt is added long before serving Khamang kakadi will become very watery.
Generally is served during meals.
Kothimbir (Cilantro) vadi is extremely famous snack especially among the maharashtrians. Many maharashtrian eateries boast of serving excellent and yummy Kothimbir vadi.
Cook it, take a bite and let me know.
Serves – 3 – 4
Coriander (Cilantro) springs – 1 bunch
Chana dal (chick pea) – 2 cups
Green chilies – 3
Salt – as per taste
Oil- for deep frying
- Wash and finely chop the coriander springs.
- Soak the chana dal in water for half and hour. Drain the excess water and grind it along with the green chilies.
- In this paste add the finely chopped coriander springs and salt.
- In a cooker vessel spread this mixture evenly till it fills the vessel by approximately 1 inch in height.
- Cook for 4 whistles. Let the mixture cool.
- Now with a knife cut this cooked mixture in to squares (vadi) of 1.5 inch x 1.5 inch.
- Deep fry these squares in oil.
- Serve hot.
Can be eaten with a ketchup or green chutney as starters.
The cooked (but not deep fried) vadis stay good for 2-3 days if stored in a refrigerator in an air tight container.
Instead of soaking the chana dal you can use besan (chick pea flour). Add water accordingly. Make sure the mixture is a thick batter.
Modak is a very popular sweet mainly in Maharashtra and South India. It is considered to be the favorite food of Lord Ganesh (Hindu elephant god).
Generally, 21 modaks are offered as a naivedyam(offerings) to the deity.
Serves – 2 – 3
Rice Flour – 1 cup
Desiccated Coconut – 1 ½ cups
Jaggery (crushed) – ¾ cup
Cardamom powder – 1 tspn
Oil – 2 tspns
Salt – a pinch
Water – 1 cup
- In a pan bring to boil water, oil and salt together.
- Add the rice flour gradually so that no lumps are formed. Mix well to form soft dough.
- In another pan mix the coconut and jaggery together. On a low flame cook till the jaggery melts. Do not over cook. Add the cardamom powder.
- Make 8 – 10 lemon sized balls of the dough.
- On a greased plastic sheet flatten each ball into a thin disk. Check the edges, reduce the thickness if necessary.
- Put coconut and jaggery mixture in the center of the disk and form six to seven pleats by using your fingers. Gather all the pleats together to the top. Remove the excess dough and keep a small tip at the top.
- Till all the modaks are shaped cover the uncooked ones with a wet muslin cloth.
- Dip the uncooked modaks in water.
- Steam the modaks in an idli steamer for 20 minutes.
- Serve hot.
If you do not have an idli steamer then you can cook it in a pressure cooker. Remove the whistle and fill the 1/4 cooker with water. Keep a small bowl filled with water at the base. In another vessel place greased plastic sheet and place the shaped modaks in it. Keep this vessel over the small bowl and cook it for 20 minutes.
Place 4-5 modaks at a time depending upon the size of the vessel or the steamer. Do not put all of them together. There is a chance that they might break apart.
You can also add chopped almonds, raisins to the coconut and jaggery mixture.
Serve with pure ghee.