Tomato Chutney

Ingredients
Mustard seed - 1 tsp
Asafoetida - 1/4tsp
Black gram dal/urad dal - 1 tsp
Red chillies - 3
Few curry leaves
Sliced onion - 1
Roasted peanut - 1 tbl.sp
Tomatoes - 5
Sugar and salt as per taste

Method
Heat a tsp of oil in a pan and add mustard seeds and let it splutter, then add asafoetida and black gram dal and cook till dal changes its color. Add red chillies, few curry leave and sliced onions and cover and cook till onions become soft. Add roasted peanuts and tomatoes and cook till tomatoes become soft. Off the fame and let it cool down. Blend it to a fine paste and add sugar and salt as per taste and serve hot with roti, chapati, idli or dosa.

Dry Peanut Chutney | Shengdanachyi Chutney | Maharashtrian Recipe

Ingredients
Peanuts - 500 gm
Kashmiri red chillies - 3
Garlic flakes - 10 to 12
Tamarind - lemon size ball
Salt as per taste

Method
Dry roast peanuts and red chilli. Off the flame and let it cool down.
Remove red chilllies and keep aside.
Peel the skin of peanuts.
Take a blender, add peanuts, red chilli, garlic flakes, tamarind and salt as per taste.
Blend it to a powder.
Serve with snack or roti.

Shepu Bhaji with Chana Dal | Shepu Bhaji with Potato | Suva Ki Sabji | D...

Ingredients

Shepu bhaji/dil
leaves – 1 bunch

Split
chickpeas/chana dal – 2 tbl.sp

Onion – 2 medium

Potato - 1

Ginger garlic paste
– 1 tsp

Tomato – 1

Roasted cumin
powder – 1 tsp

Red chilli powder –
1 tsp

Turmeric  powder – ¼
tsp

Salt as per taste

Method

Slice onion and
keep aside.

Chop one small
potato and keep aside.

Chop tomato and
keep aside.

Soak chana dal in
water for an hour.

Clean, wash and
finely chop shepu bhaji

Heat oil in a pan
and to it add sliced onion. Cook till it becomes translucent.

Add ginger garlic
paste and sauté for a second and add chopped tomato and cook till it is totally
mashed. Add all the powdered masala and sauté on a slow flame for a minute.

Add soaked chana
dal with little water and chopped potato. Cover and cook till both are cooked
well.

Add finely chopped
shepu bhaji. Mix well. Add salt if needed and cover and cook on a slow flame
till done.

Serve hot with rice or roti.

Phodnicha Bhaat

Ingredients
Peanuts - a handful
Mustard seed - 1 tsp
Cumin seed - 1 tsp
Garlic - 3 to 4 crushed
Green chillies - 2
Few curry leaves
Onion - 1 medium
Leftover cooked  rice - 1 cup
Turmeric powder - 1/4 tsp
Chilli powder - as per taste
Few chopped corriander leaves
Juice of half lemon
Salt as per taste

Method
Heat oil in a pan and fry peanuts. Remove and keep aside.
In the same oil, add mustard and cumin seed. When they splutter add green chillies, curry leaves and crushed garlic. Saute for few seconds. Add sliced onion and cook till it becomes soft.
Add rice to it and also add turmeric powder, chilli powder and salt. Mix well and let it cook for a minute.
Add chopped corriander leaves and juice of half lemon. Serve hot.

Tilgul Chikki

Ingredients

Jaggery - 1 cup
sesame seeds/til - 1 cup
cardamom powder - 1 tsp

Method

Dry roast sesame seeds  for 2 to 3 minutes on a medium flame.
Heat ghee/butter in a pan and add jaggery. Cook till it melts. Add cardamom powder and sesame seeds. Mix well and put in a greased plate. Cut into pieces when cool.

Green Peas Kotimbir Vadi

Ingredients

Green peas – 1 cup

Chickpeas flour – 1 cup

Bajra flour – ½ cup
Rice flour - 1 tbl.sp

Ginger garlic paste – 1 tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Sesame seeds – 2 tbl.sp

Ajwain/carom seeds – 1 tsp

Baking soda – ½  tsp

Asafoetida –  1/4 tsp

Small bunch of coriander leaves

Juice of half lemon

Salt as per taste

Method

Take fresh green peas and coarsely make a paste of it.

Mix all the ingredients given and add water to it. Make a batter which should not be too thin or thick.  Take a greased plate and pour this mixture into it.

Steam it for 10 to 15 minutes. Prick it with a knife. When it comes out clean, it means it is cooked.

Off the flame and let it cool down.

Cut into desired shape and shallow fry in oil. Serve hot with chutney or tomato sauce.

Mirchi cha Techa

Ingredients

Green chillies – 10 to 12

Garlic cloves – 5 to 6

Sesame seed – 1 tbl.sp

Few chopped coriander leaves

Salt as per taste

Method

Crush garlic little.

Cut green chillies into half

Heat one tsp of oil in a pan, and add garlic cloves. Cook for few seconds and then add green chillies. Cook for two minutes on a medium flame. Make a well in the centre and put sesame seed. Fry this for few seconds and then add chopped coriander leaves. Mix well and off the flame. Add salt as per taste.

With the help of mortar and pestle crush it coarsely. Serve hot with roti or bhakri.

Fenugreek Seed Bhaji

Ingredients
Methi seeds - 1 cup soaked in water for 2 to 3 hours
onion - 1 medium
ginger garlic paste - 1 tsp
tomato - 2 medium
turmeric powder - 1/4 tsp
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
red chilli powder and salt as per taste
corriander leaves for garnishing

Method
Heat oil in a pan and add chopped onions. Cook till it becomes translucent.
Add ginger and garlic paste and saute for few seconds till the raw smell goes.
Then add tomatoes and  cook till it is totally mashed up.
Add all the powder masala and  stir fry for few seconds.
Wash the fenugreek seeds and add to the masala. Add water if needed and cook till soft. Garnish with corriander leaves and serve hot with chapati or bhakri.

Traditional Indian Chakali Recipe

Ingredients
rice flour - 200 gm
chickpeas flour - 100 gm
green gram dal flour - 70 gm
black gram dal flour - 50 gm
cumin seed - 1 tsp
corriander powder - 1 tsp
turmeric powder - 1/4 tsp
sesame seed - 1 tbl.sp
carom seed - 1/4 tsp
salt and red chilli powder as per taste
hot oil - 2 tbl.sp

Method
Mix together all the flour and the spices and gradually put hot oil into it, mix immediately.
Now add hot water and leave it for some time and when it comes at room temperature, knead it to form a dough.

Put in the chakali maker and make round chakalis. Deep fry in oil and serve hot.
When it comes at room temperature, store it in air tight container.

Masala Pav

Ingredients
pav
onion - 1
boiled potato - 1
tomato - 1
capsiucm - 1
pav bhaji masala - 1 to 2 tsp
few corriander leaves
lemon - 1/2
turmeric powder - 1/4 tsp
salt as per taste
butter

Method
Boil and grate potato.
chop tomato and capsicum and keep aside.
Heat  1 tbl.sp of oil and butter about 1 tsp in a pan, add onions and saute till translucent. Then add tomatoes and cook till it becomes little soft. when done, add potato, pav bhaji masala, turmeric powder, salt, lemon and corriander leaves. cook for a minute and then add capsicum, cook for few seconds as we don't want it to become soft. Remove from fire and let it cool.
Heat pav on a pan by applying little butter. Stuff it with one tablespoon of this mixture and serve hot.

Mango Shrikhand

Ingredients

Mango pulp of two mangoes

Hung curd – 400 gms

Cardamom powder – ½ tsp

Powder sugar – as per taste

Few saffron threads

Pistachio chopped for garnishing

Method

Make a pulp of two mangoes,
add hung curd, sugar and cardamom powder to it, if the mangoes are little sour
then add more sugar. Whisk it well till it becomes smooth. Garnish with saffron
threads and pistachio and serve cold.

Bharli Vangi (Maharashtrian eggplant/brinjal recipe)

Ingredients

Brinjal/eggplant – ½ kg

Onion – 1

Tomato – 1

Tamarind pulp – 2 tsp

Mustard seed – ½ tsp

Turmeric powder – ¼ tsp

Garam masala/goda masala – ¼ tsp

Asofoetida – ¼ tsp

Few curry leaves

Coriander leaves for garnishing

Roast and make a paste of

Peanuts – 2 tbl.sp

Sesame seeds – 2 tbl.sp

Dessicated coconut – 3 tb;.sp

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Few slices of onion

Garlic – 4 to 5 flakes

Ginger – 1 small piece

Red chilli – 3 to 4 or as per taste

Bhakarwadi

Ingredients

For the dough

Chickpeas flour – ½ cup

Refined flour – 1 cup

Salt – ¼ tsp

Turmeric powder – ¼  tsp

Oil – 1 tbl.sp

For the stuffing

Ginger – 1 inch chopped

Green chilli – 2 or as per taste

Coconut grated – ¼ cup

Red chilli powder – ¼ tsp

Fennel seed- ½ tsp

Salt as per taste

Sugar – ½ tsp

Cumin seed – 1 tsp

Poppy seed – 1 tsp

Garam masala – ½ tsp

Sesame seed – 1 tbl.sp

Coriander powder – ½ tbl.sp

Asafoetida – ¼  tsp

Lemon juice – 1 tsp

Coriander leaves

Method

Make a stiff dough by adding all the ingredients and enough water and cover it with a muslin cloth and keep aside for 10 to 15 minutes.

Dry roast sesame seeds and poppy seed separately, also dry roast coconut.

In another bowl, mix together coriander leaves, asafoetida, coriander powder, red chilli powder, fennel seed, garam masala, cumin seed, lemon juice, roasted spices, salt and sugar.

Divide the dough into equal portion, roll it out thinly with the help of a rolling pin.

Apply some water on the surface and spread this mixture on it. Roll it and seal the edges. Steam it for 15 to 20 minutes and then cut into half inch equal pieces and deep fry in oil or directly cut into equal half inch pieces and deep fry in oil till golden brown and crisp.

When cool, You can even store in an air tight container.

Bombay Toast

Ingredients

Slice of bread

Slice of onion

Slice of cucumber

Slice of boiled potato

Slice of tomato

Slice of beetroot

Green chutney

Chaat masala

Ghee/butter

Method

Take two slice of bread, spread chutney on one side and then keep tomato, cucumber, onion, beet root and sprinkle little chaat masala on it.

Close the sandwich, apply little ghee or butter on the bread and then toast it in a sandwich toaster or on a tava till golden brown in color  cut into half in a triangular way  and then serve hot.

Methi Vadi

Ingredients

Methi leaves/fenugreek leaves – 1 cup

Besan flour/gram flour – 1 ½ cup

Rice flour – 2 tbl.sp

Chilli powder – 1 tsp or as per taste

Coriander powder – 1  tsp

Poppy seed – 1 tsp

Sesame seed – 1 tsp

Turmeric powder – ¼ tsp

Baking soda – ¼ tsp

Lemon juice – 2 tsp

Make a paste of

Ginger – 1 inch

Green chilli – 2

Method

In a bowl, combine together all the ingredients given and make a batter of medium consistency by adding water to it.

Leave this to rest for 10 to 15 minutes.

Take a pan, grease it with oil and pour this batter. Spread it evenly and steam it for 10 to 15 minutes.

Remove and leave it to cool.

Cut into square pieces and then deep fry or shallow fry in oil.

Palak Vadi

Ingredients

Besan/gram flour – 1 cup

Palak/spinach leaves – 3/4 cup

Red chilli – ½ tsp

Cumin seed – ½ tsp

Paste of ginger and green chilli – 1 tsp

Turmeric powder – ¼  tsp

asafetida - ¼ tsp

Baking soda – ¼ tsp

Sesame seed – 1 tsp

Lemon juice – 1 tsp

Salt as per taste

Oil – 1 tsp

Method

Mix together all the ingredients, add one tsp of oil to it and then add enough water to make a thick batter. Grease the plate with oil and pour this batter in it.

Steam it in a pressure cooker or steamer for 15 minutes and then cut into cubes when it is cool.

Shallow fry in oil and serve hot with chutney or tomato ketchup.

Shankarpali Recipe

Cabbage Vadi / Kobichi Vadi

Sanjori Recipe (Shiraichi Poli)

Sanjori recipe is a maharashtrian recipe made from rava/semolina. It is a sweet recipe. Sweet rava is made and stuffed in maida/white flour dough and then rolled like thick paratha. You can also use wheat flour dough instead of maida.It is very tasty and can be had any time of the day.

Ingredients

Rava/semolina – ½  cup

Wheat flour dough

Rice flour

Sugar- 4 tsp or as per taste

Milk – 1 cup

Cardamom powder - 1 tsp

Poppy seed - 1 tsp

Ghee or butter

Fresh grated coconut -4 tsp

Method

Roast semolina in ghee about 2 tsp till golden brown, then add fresh grated coconut, poppy seed and sugar and stir fry for 2 minutes, then add  one cup of milk and cardamom powder, stir it and leave it to cook for 2 to 3 minutes. Remove from fire and leave it to cool for sometime.

Roll wheat flour dough and stuff the filling, close the mouth and then again roll like thick paratha using rice flour. Apply  ghee  and cook till golden brown in colour and serve hot.

Masale Bhaat Recipe (Maharashtrian recipe)