Kothimbirwadi- कोथिंबीरवडी - Coriander squares

Ingredients

1 bowl chopped coriander

1 bowl besan

3/ 4 cup ground nuts coarsely ground

1 cup water

1 tsp oil

1 tsp turmeric powder

1 tsp Kitchen king masala

1 tsp red chilli powder

salt as per taste

mustard seeds for tempering

Method

Heat 1 tsp oil in kadhai/pan.

Add mustard seeds turmeric n masala when heated .

Add coriander leaves besan red chilli powder and mix well. Heat for 2 min then add water and stir well to form a dough (consistency should be medium neither too dry nor flowing)

Grease some oil on a plate and spread the dough evenly to make them into squares of 2 -3 cm thickness.

Set it to cool at room temp. Deep fry the squares in oil. ( you can shallow  fry them if you are calorie conscious)

Kothimbirvadi is ready! Serve hot with red chilli coconut chutney.

Batata Wada- Deep Fried Potato Dumplings

Batata Wada-  Deep Fried  Potato Dumplings

Ingredients (mixture)
4/5 medium potatoes boiled
1-2 tbsp ginger garlic paste
2-3 tbsp coriander green chillies paste ( or as required )
Salt to taste
Oil for frying

Batter
1/2 cup (200 gms) chick pea flour/besan
Water as required
pinch of chilli powder, turmeric powder, soda bi-carb

For tempering
1 tbsp oil, 4/5 curry leaves, mustard seeds, pinch of hing, 1/4 tsp turmeric powder

Method
Mash the potatoes add ginger garlic paste and green chutney. Marinate for about 10 mins. In a pan do the tempering and set aside to cool. Mix the tempering with the potatoes adding salt to taste. Make medium sized round dumplings.
Batter:
Now in another bowl add chick pea flour, chilli powder, turmeric powder, & soda. Make batter of medium consistency. Make sure it covers the dumplings and it is not thin.
Dip the dumplings in to the batter and deep fry till golden brown. Serve hot with pav/bread, or any chutney of your choice. Batata wada is ready!!

Makayache Wade- (Corn Fritters)

Khamang, Khushkushit ani Paushitk.. Saglyana awadnarey ! Hya pausalyat nakki karun paha ani amhala jaroor sanga.

Ingredients:

2 cup crushed corn
1 boiled potato medium sized
1 medium onion chopped
1/2 tsp dhana jeera powder
1 tsp chilli powder
1 tbsp lemon juice
chopped coriander
salt to taste
oil for frying

Method: 

Mix all the ingredients and make small patties. Shallow fry till golden brown in colour. Serve with tomato ketchup/green chutney.

Bhajanicha Thalipeeth

An undoubtedly the most popular and nutritious Maharashtrian delicacy prepared by using different kinds of flours like jowar, bajra, besan, wheatflour etc is a perfect snack and meal in itself. Easy to prepare and loved by all. Traditionally served with dahi / curd. 

Here I am sharing this recipe which is made using readymade thalipeeth bhajani easily available at any grocery store.

Ingredients: (Approx. Serves 5)

250 gms Thalipeeth Bhajani (Readymade)

1 Big Onion

1 tbsp Whole Dhane (Coriander Seeds) OR Coriander Powder

1 tsp Cumin Powder

1 tbsp Til (Sesame Seeds)

1 tsp Red Chilly Powder OR 2 Green Chillies

1/4th cup Coriander Leaves (Optional)

Salt

Water for kneading dough

Oil

Method:

In a mixing bowl add readymade thalipeeth bhajani and all the dry spices.

Add chopped onion, coriander leaves, salt and 1tbsp oil.

Mix all the ingredients well. Check for seasoning.Now add water and knead a soft dough. Cover and keep aside this dough for 15-20mins before you start making the thalipeeth.

Using a clean plastic sheet or wet cloth on a plain surface, place a medium sized ball of this dough and pat it into a circle like chapati/roti. Make some holes in the thalipeeth so that it cooks evenly.

Apply little water on plastic sheet or cloth before placing the medium sized ball of the dough so that it doesn't stick.

Pat the thalipeeth evenly from all side. Use water if the dough is sticking to your hand.

Heat a tava/skillet and grease with a tablespoon of oil. When oil heats up slowly lift the plastic sheet/cloth and put the thalipeeth onto the tava and remove the platic sheet /cloth.

Spread oil on the edges of the thalipeeth and inbetwen the holes.

Cover and cook the thalipeeth on a medium flame for about 5-7 minutes on one side. Flip and cook from other side aswell.

Cook till the thalipeeth turns brown and crisp.

Thalipeeth is ready.

Chapati Chips

Leftovers Chapatis transferred into tasty, crunchy and finger-licking snack enjoyed with tea or coffee. Say bye to those store-bought chips when you can give your kids these healthy homemade snack.

Ingredients:

3-4nos. Leftover Chapatis

Salt

Red Chilly Powder

Chat Masala (Optional)

Oil for frying

Method:

Using a kitchen scissor/knife cut chapati into small strips.

Let the width of the strips be half inch wide. Once your chapati is cut into strips, now in batches deep fry these chapati chips till they are light golden brown.

Transfer the fried chapati chips onto a tissue paper to absorb the extra oil.

Once the chips cool down, sprinkle salt, red chilly powder & chat masala (Optional).

Mix well all the spices. Enjoy these chapati chips with hot tea or coffee.

Note: Store these chapati chips in an airtight container. It stays good for 3-4days.

Tip: For children, drizzle tomato ketup over the chips.

By: Anjali Purandare

Pav Bhaji

A famous street food of Mumbai. Pav bhaji is more than just a snack! It’s a one dish tasty meal that can be eaten at lunch or dinner. Loved by one and all.

Mostly everybody knows how to make this finger-licking, lip-smacking pavbhaji at home. But I would love to share my version of this recipe with you all. Hope you all like it.

Ingredients: (Serves 3)

1/2kg Cauliflower florets
4nos. medium sized Potatoes cut in cubes
1/2 cup Green peas
2 Onions (Finely Chopped)
2 Tomatoes (Finely Chopped)
2 Capsicum (Finely Chopped)
5/6 Garlic cloves
3 tbsp Pav bhaji masala
1 tbsp Red chilly powder
5 tbsp Butter
1 tsp Oil
Ladi Pav as per requirement
Lemon Wedges
Salt to taste

Method:

For Bhaji:

Pressure cook cauliflower, potatoes and green peas using water till 5 whistle. 

When cooker cools down drain excess water from the vegetables into a bowl( as we will require that water afterwards) and mash the vegetables using pavbhaji masher or backside of a spoon..

In a kadhai, add 1tsp oil & butter. Add roughly crushed garlic cloves and saute till raw smell of garlic fades away (Do not brown the garlic). Now add chopped onion and saute for a minute. Add chopped capsicum and mix well. Cook till onion and capsicum becomes tender. Now add tomatoes and saute for another 2 minutes. Using a pav bhaji masher mash this onion mixute well.

Now add red chilly powder, pav bhaji masala (Everest Pavbhaji Masala) and mix well. Cook till oil separates from the onion mixture. Now add the mashed vegetables and little vegetable stock that we have kept aside from the vegetables we cooked or use water. Add stock as per your desired consistency. 

Add salt and butter, mix well and cover the kadhai and let the bhaji simmer for 5-7 minutes. Stir occasionally

Bhaji is ready.

For Pav:

Slit pav's vertically and keep aside.

Heat a skillet, add 2 tsp of butter, sprinkle pinch of red chilly powder and slit open the pav's and place on it.

Cook on a medium flame till they turn light brown and crisp on both the sides.

Pavbhaji is ready. Garnish the bhaji with coriander leaves and top with 1tsp of butter. Serve hot with toasted pav, lemon wedge, papad and chopped onions.

By: Anjali Purandare

Alu Vadi

A scrumptious classic maharashtrian delicacy undoubtedly mouthwatering snack. Sweet, sour, spicy, crispy a delicious combination of spices and alu leaves. Bet ya.. no one can resist this temptation!!!! 

 Ingredients: (For 1 roll)

1 bunch of Alu leaves
1/2 cup Tamrind pulp
1 cup Gul (Jaggery)
1 cup Besan
2 tbsp Ginger paste
1 tbsp Green chilly paste
1 tsp Red chilly powder
2 tsp Cumin powder
3 tsp Corinader powder
1 tsp Turmeric powder
2 tbsp Sesame seeds (Til)
Salt to taste
Water
Oil

Method: 

Wash the alu leaves and cut the stalk from the leaves.
Pat dry the leaves with a clean and dry cloth.

In a bowl mix gul (Jaggery) and tamarind pulp before hand and leave it for 30 minutes.

In another bowl add besan, ginger & green chilly paste, Red chilly powder, cumin & coriander powder, Turmeric powder and salt. Mix well. Now add Gul-tamarind mixture and sesame seeds and mix all the ingredients well.
Add little water from time to time to form a thick batter.

Assemble:

Spread the leaves on a plain surface, start with the biggest leaf first. Spread the leaf pointed side up and apply a layer of the besan mix, now place the next leaf on top of it with pointed side down and apply another layer of besan.

Continue this process with 4-5 leaves. Now start rolling the layers from one end, tuck in the edges along the length when you start rolling.
Apply a little besan paste where the ends meet. The besan helps to hold ends together.

Use Idli steamer or pressure cooker to steam this alu leaves roll.
Place the roll on a steamer and cook on steam for 25-30 minutes
After 25-30 mins, remove the roll from steamer and keep aside to cool. Once the roll cools down cut it into slices.

Alu vadi is ready. Deep fry or shallow fry these vadi's as per your preference.
These tasty alu vadi can be eaten as it is without frying.

Garnish with grated coconut and coriander leaves.

Tip: You may also temper the alu vadi from above, by heating oil in small kadhai and adding mustard sees, sesame seeds,hing and curry leaves. Pour this tempering on alu wadi and enjoy!

By: Anjali Purandare

Requested Recipe : Kothimbir Vadi

A quintessential Maharashtrian snack. A different way of cooking this delightful snack without using pressure cooker or steamer.

Ingredients: 

2 cups kothimbir (coriander leaves) finely chopped
1 1/2 cup Besan
4 tbsp Danyacha Kut ( Roasted Peanut Powder)
6-7 cloves Garlic (curshed)
1 tsp Mustard seeds
1 tbsp red chilli powder
1/2 tsp Turmeric powder
1/4 tsp Hing (asafoetida)
Salt to taste
1 tbsp Oil for tempering
Oil for frying
2 cups Water 

Method:

Step 1: In a bowl add chopped kothimbir, besan, red chilly powder, salt and water. Mix well to form a paste (paste should not be very thick or very thin). See to it that no lumps are formed.

Step 2: In a kadhai (Non-stick would be great) heat 1 tbsp oil. Add mustard seeds and allow them to crackle. Add turmeric powder, hing and crushed garlic cloves and saute till raw smell of garlic fades away. Do not brown the garlic.

Now add roasted peanut powder and kothimbir mixture and keep on stirring the mixture continuously till it cooks. This type of procedure requires quite a bit of effort.

When the mixture gets glazzy and starts to leave the edges of the pan its a sign that the kothimbir vadi mixture is ready.

Now grease a plate with oil and pour this mixture onto it, using your palm tap the mixture to get an even surface.You need to do this step when the kothimbir vadi mixture is hot. If you are finding it difficult to tap the hot mixture then grease a bottom of a bowl with oil and use that for tapping to make an even surface.The vadi should be atleast 1 inch thick.

Now cut the plated kothimbir vadi mixture into square or dimond shape. When the kothimbir vadi cools down a bit deep fry or shallow fry the vadi's as per your preference.

Enjoy with roasted peanut chutney or sauce.

By: Sushma & Anjali Purandare

Tomato Omelette

Savory omelette made of tomatoes and coriander. Good substitute as breakfast and also as evening meal when your hungry and want a break from your routine meals. Easy to prepare, loaded with nutrition and ready in few minutes. Give it a try and let us know your feedback.

Ingredients: (makes approx 8 omelettes)

 1 cup wheat flour
1 cup gram flour (chickpea)/besan
4 tbsp rice flour
1 cup chopped tomatoes
1 cup chopped coriander
2/3 garlic cloves chopped
2-3 green chillies chopped
1 tsp turmeric powder
salt to taste
oil as required
water (approx 2 1/2 cups)

Method:

1) Mix all the flour in water to make batter of medium consistency (similar to dosa batter). You can add water as per your required consistency.

2) Add chopped tomatoes, coriander, garlic, turmeric powder, salt, green chillies and 1/2 tsp oil. Mix well.
 
Now grease the preheated pan with a little oil, and pour approx 2 tbsp of batter just as you do for making omelette/pancakes. Cook till one side turns light golden brown. If you want it crispy leave the omelette on pan just about a few minutes extra turning it on both sides.

Your tomato omelette is ready to eat. Relish it with tangy tomato ketchup or green chilly pickle with a dollop of butter.

कांदे पोहे - Pohey (spicy rice flakes)

This is an authentic Maharashtrian dish which you will find in every home. Be it to welcome guests or just for family, either for breakfast or as evening snack its loved by all. Takes no time. Here's the recipe.

Ingredients: ( Serves 2)
 
2 cup soaked poha/pohey/ rice flakes
1 large onion
1/2 cup coriander chopped
1/2 cup shredded fresh cocunut
1/2 tsp Tumeric powder
2-3 green chilles chopped
Lime juice as required
1/2 tsp Mustard seed
Pinch of jeera/ cumin
Salt to taste
2-3 tbsp Oil

Method:

Soak the pohey in water using a strainer for 5/7 mins. The water should be just enough to make the pohey moist and not soggy. This is a very important step.
 
On one side take oil in a pan or kadhai. Put mustard seeds when the seeds start to pop add jeera, chopped onion, green chilles and turmeric powder. Saute for a min.
 
Now add the soaked pohey, salt to taste, 1/4 of coriander and fresh coconut keeping aside a little portion for garnishing. Mix well.
 
Cover pan with a lid and allow it to cook till done ensuring the poha does not stick to the bottom.
 
Before serving add lemon juice (as required) and mix well.
 
Now plate the pohey and garnish with chopped coriander and fresh coconut. 

It's ready to eat.

तांदुळाची उकड - Ukad- Savory dish made of rice flour

This is a savory dish made specially for evening snack time. Its a combination of rice flour, buttermilk, garlic and green chilles, together giving a spicy taste to this mix. Addition of turmeric giving it a lemony colour. One of the most popular recipes loved by many.

Try it and we would love to know your feedback.

Ingredients: (Serves approx 2)

1 cup (wati/katori) rice flour
1/2 cup buttermilk
21/2 cups water
7/8 garlic cloves (chopped)
2 tbsp oil
1 tsp mustard seeds
1 tsp turmeric powder
3-4 green chilles
salt to taste
Chopped coriander

Method:

A) For Buttermilk mixture:
In 21/2 cups of water add buttermilk, rice flour, turmeric powder, salt to taste and mix well.

B) Now in a pan put oil and mustard seeds. When the seeds start to pop add chopped garlic cloves and saute till the cloves turn golden brown.
Next add chopped green chilles and the above mixture. Stir constantly and make sure that no lumps are formed. Keep on a medium flame and cook till done. (The mixture will get a glazed texture when done)

Now plate the mixture and serve it which chopped coriander and pour 1/2 tsp of oil over it. Serve hot.

(If you want more thicker consistency take 2 cups of water)

कोभी ची भजी - Cabbage pakoda!

An awsome tasty snack for that laid-back afternoon with a hot sip of tea. 

Ingredients: (Serves 2)

1) Cabbage - 1 Cup
2) Ginger - 2 Teaspoon
3) Cumin Powder - 1 Teaspoon
4) Green Chilles - 2
5) Cilantro - 1/4th Cup
6) Ajwain (Carom Seeds) - 1/4th Teaspoon
7) Hing (Asafeotida)
8) Besan- Half Cup
9) Rice Flour - 1/4th Cup
10) Salt
11) Sugar (Optional)
12) Oil

Method:

In a mixing bowl add roughly choped cabbage, finely grated ginger, cumin powder, green chilles, cilantro, ajwain, a pinch of hing and salt.
Mix all the ingredients.

Add besan, rice flour and sugar. Add only a pinch of sugar. Sugar is used just to enhance the taste.

Due to salt cabbage will leave sufficient amount water which will be needed to bind the pakoda mixture. So without adding any extra water first, mix all the ingredients.

Incase your batter is too dry then add little water as per requirement.
In another pan heat oil for frying. When the oil is hot take a spoonful of hot oil and add to the pakoda mixture to give that extra crunch to the pakodas and mix it well.

Drop the pakodas into hot oil and deep fry till pakodas are golden brown.
Serve with your favourite chutney or sauce.

Note: Fry these pakodas on low to medium heat.

Tip: 1). If you want to avoid deep frying then adjust the consistency of the batter and make small tikkis and shallow fry.

2). You can also add extra vegetables if desire.

By: Anjali Purandare

Tikhat Shira

Tikhat sheera (Sanja) one of our authentic maharashtrian dish served during breakfast or as an evening snack. 

Ingredients: Serves 4

2 cups Rawa (Semolina)
1 Onion medium size
1 tsp Mustard seeds
1/4th tsp Hing (Asafoetida)
1/4th tsp Turmeric powder
3 Green chillies
4-5 Curry leaves
3 cups Water
1 tsp Sugar (Optional)
Salt to taste
2 tbsp Coriander leaves
Roasted peanuts for garnishing
2 tbsp oil

Method:

Dry roast rawa on a low flame till it gets light golden colour. Transfer this roasted rawa onto a plate.

Heat oil in a pan, add mustard seeds, hing, turmeric powder, green chillies & curry leaves. Now add finely chopped onions and cook the onions till they becomes translucent.

Once onions are cooked add 3 cups of water and let the water come to a boil. Add salt and sugar (optional). Sugar is added to enhance the flavor of this dish.

Slowly add roasted rawa into the boiling water and mix well. Make sure no lumps are formed. Keep on stirring continuously.

Check for seasoning, cover and cook on low flame for 5-7 minutes.

Garnish with coriander leaves and roasted peanuts.

Tip: You can use fresh grated coconut to garnish this sanja.

पावा ची भजी - Bread Fritters

Pava chi bhaji / Bread fritters a comfort snack enjoyed with a hot cup of tea. Enjoy it in breakfast or as an evening snack.

Ingredients: Serves 3

6 Slices of White Bread
2 cups Besan (Chickpea flour)
1/4th cup Rice flour
2 tsp Red chilly powder
3 tbsp Garam masala powder
3 tbsp Dhane-jeera (Coriander-Cumin seeds) powder
1/4th cup Til (Sesame seeds)
2 tbsp Coriander leaves
1 tsp Carom seeds (Ajwain)
Oil for frying
3 cups Water

Method:

Cut the bread slices into triangles.

In a bowl, add besan, rice flour, red chilly powder, garam masala powder, dhane-jeera powder, carom seeds and til (sesame seeds). Now add water and mix well.

Add salt and finely chopped coriander leaves. Mix the batter well and make sure no lumps are formed. Consistency of the batter should be little thick to be able to coat the bread slice.

Heat oil in a frying pan. Dip the bread slice into the besan batter and deep fry till it gets nice golden colour from both sides.

Serve hot with tomato ketchup or chutney of your choice.

Kothimbirwadi - Tasty Coriander Fritters

Ingredients: Serves- 2 to 3 

Bunch of corriander leaves..finely chopped
1/4 cup of besan. approx
1 tsp haldi powder
2 tsp chilli powder
1 tsp dhana jeera powder.

Method:

Mix everything into a dough (like roti dough)
 
Roll it into elongated dough and steam it in a steamer for 20 min.
 
Once steamed the dough gets firm and expands in volume.
 
Set the dough aside and let it cool. After it cools, cut into slices and shallow fry it.
 
Garnish with some chopped coriander and sesame seeds on top.
It's ready..yum yum

By: Anuja Thakur

Upma

A savory snack of semolina garnished with herbs and lemon.

Ingredients:  ( serves 2)
 

1 cup semolina (Rava)
1 large onion finely chopped
4 tbsp of sunflower oil
1 tsp mustard seeds
1/2 inch ginger chopped
5/10 curry leaves
4 medium chilies finely chopped
1/2 cup coriander chopped
2 cups of water
2 lemon/lime wedges
Salt to taste
Pinch of sugar

Method:

Take oil in a saucepan add mustard seeds. When the seeds start popping add chopped onion and saute till light golden. Now add chopped green chilies, curry leaves, ginger and saute for another 2 mins. Add the semolina and stir the mixture. (This will enable to oil to be evenly distributed to the semolina). 

Now add the boiling water (boiling water before hand saves time trust me) and stir continuously ensuring no lumps are formed. Add salt to taste and pinch of sugar. You can also add a little oil (1/2 tsp) to enhance flavor . Place the lid on top and let the mixture simmer on a low heat for about 5 mins. 

Ensure the upama does not stick to the bottom of the pan. Now plate the upama with a spoonful of chopped coriander leaves and lemon wedge. Serve hot!

Tip: You can also add 'Tikhat Shev' (Red chilli flavored shev) on top to tantalize your taste buds. Happy eating!

Methi Thepla

Combination of fenugreek leaves and mixed flour. Enjoy this healthy breakfast with a hot sip of tea. Sharing my Mom's recipe straight from the kitchen.

Ingredients: (Serves- approx 6)

1 cup Methi leaves roughly chopped
1 cup Wheat flour
1/2 cup Jowar (Sorghum) flour
1/2 cup Chickpea flour (Besan)
2 tsp Red chilly powder
1 tsp Coriander-cumin seeds powder
Salt to taste
1/4th tsp of sugar to balance bitterness of methi leaves
2 tbs Ghee (Optional)
2 tbs Oil
Water for kneading dough

Method:

Wash methi leaves thoroughly and chop them roughly.

In a mixing bowl add the methi leaves, wheat flour, jowar flour & chickpea flour (besan) and mix well. Add salt, sugar, red chilly powder & coriander-cumin seeds powder. Add oil and mix everything properly. Now start kneading the dough by adding little water at a time.

knead into soft dough & cover with a moist cloth and keep aside for just 15 minutes. After resting the dough for 15 minutes, knead the dough again using a little oil till smooth and elastic. Divide the dough into equal portions and roll out each portion into circle using a little wheat flour while rolling.

Heat a skillet and place the thepla over it. Cook thepla from both the sides and apply ghee or oil. Roast the thepla till nice brown dots appear on the surface.

Serve this healthy & delicious thepla with chunda, sweet pickle or plane yogurt.

If you want to prepare the thepla later, then keep this dough in fridge as methi leaves will start oozing out extra water.

Note: This theplas lasts for 2-3 days easily.

Godacha Shira (Sweet Semolina)

Godacha Shira (Sweet Sheera) - Delicious recipe of semolina and nuts. Treat for sweet lovers.

Ingredients: (serves 2)

1/2 cup Rawa (semolina)
3/4 cup sugar
1-1/2 cup water (boiled)
3 tbsp low fat butter
1/2 cup dry fruit mixture
2 tsp cardamom powder
2/3 threads of saffron soaked in water/milk (optional)

Method:

In a saucepan add butter and semolina. Roast the semolina on a low heat till it turns light golden in color. Add about half of the dry fruit mixture and cardamom powder. Roast for about 5 mins. Now add the boiling water slowly stirring continuously and ensure no lumps are formed. Next add the soaked saffron threads (with water) to get a nice yellow color. Stir.

After the water is reduced add the sugar and stir continuously.Add a little butter for added flavor. Let the mixture simmer for about 5 mins on a low flame. Once done remove from heat and serve it in a bowl. Before serving sprinkle on top remaining dry fruit mixture and enjoy it hot.

P.S This recipe requires quite a bit of stirring which may be tiresome after a while but its surely worth the efforts