…Masala and Kala Masala is the star & reigns supreme in the traditional Maharashtrian kitchen. It is the base for most Maharashtrian curries, vegetables and dals (aamti in Marathi). Every Maharashtrian is proud of their very own Goda Masala. Traditionally, this spice blend is made using a large mortar & pestle known as ‘Khalbatta. ‘The spices are pounded manually but now electricity is also used to work the mortar & pestle. The use of m…
…fort food in a bowl. Today’s post is one of my favorites. I just love this Maharashtrian way of preparing it. My neighbors, many of our friends and even my Mum would always make this bhaji with whole leaves. It is only when we had a maid cum cook for a short while; when I was a very busy working mum did I realize that we enjoyed methi bhaji better when the leaves were chopped and then cooked.I just relish it with the addition of potatoes and you b…
…2 tbsp. fresh Ginger-Garlic & fresh Coriander Leaves (paste) 1/2 tbsp.Maharashtrian Kanda-Lasun Masala/ Chutney or to taste 4 glasses Chicken Stock 100 gms. each fresh & dry coconut 1 tbsp. Garam Masala pwd. 1 tbsp. Maharashtrian Goda Masala 1 ½ tbsp. Salt or to taste Garnishing : Handful Fresh Coriander Leaves (chopped) Procedure: First wash the chicken pieces & then boil it with a teaspoon of oil & some salt in a sufficiently de…
…k is called ‘Mattha’ which is typically Maharashtrian. Mattha is served in Maharashtrian homes as part of everyday traditional meals. It is enjoyed throughout the year but especially during summer. It is always served as a part of a traditional wedding thali meal along with the most popular wedding sweet “Jalebi” which is pronounced as “Jilbi”. Buttermilk is usually served in small ‘vaatis’ (katori/steel bowls or small steel glasses. In Pune, ther…
…dish the aroma lingers in the house for a long time. My family loves this Maharashtrian preparation. There is no need to announce that lunch/dinner is ready; the aroma draws them to the dining table & you do not even have to ask them to guess the dish! Try out this awesome recipe… lip smacking, finger licking good Bharli Vangi just for you! 😀 Ingredients : 250 gms. or 8-10 small even sized Brinjals (Baingan) ½ cup (heaped) roasted Pea nuts (c…
…coconut and lime. If I use potatoes then it’s a great, happy day for me. 🙂 Maharashtrian breakfast, snacks, fasting food are our all-time favorites. Batata Vada, Sheera, Upma, Sabudana Vada and Sabudana Khichdi as usual top the list! The foundation of Maharashtrian arranged marriages lies on the interesting ritual of serving piping hot delicious Kande Pohe! If the prospective bride serves delectable melt in the mouth pohe then the relationship is…
…weet memories of this gorgeous Puran Poli which is one of my favorites. My Maharashtrian friends & neighbours always made sure that I got my share of this lovely delicacy. Each home has their unique & special recipe. Some prepare the dough with only maida/refined flour while some make it with a mix of wheat flour & maida & there are many who use only wheat flour like I do. The Gujaratis use Tuvar dal to make the puran while in Pune…
…& enjoy the festival of lights. This time I wanted to prepare a Maharashtrian delicacy so I felt an ideal way to celebrate the festivities would be with Chirote. Chirote is a traditional & authentic Maharashtrian sweet, served as Faral during Diwali. Faral is an assortment of traditional sweets & savouries served during Diwali. In Pune, there are various shops which specialize in authentic festive delicacies but many take prid…
…ingredient which imparts an exceptional flavor to the masale bhaath. Each Maharashtrian household takes pride in preparing their own Goda Masala. This masala is also easily available in the supermarkets in Maharashtra. The authentic version is prepared with short grained but fragrant “ambe mohar” rice. You may use “sona masuri” rice which is also a good substitute. Enjoy this wonderful preparation with “koshimbir” which is raita.. J&n…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….