Category Archives: Maharashtrian

DAL KHICHDI

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Preparation time : 10 mins

Cooking time: 15 mins

Serves: 2

INGREDIENTS:

  • Rice : 1 cup
  • Dal : 3/4 cup
  • onions: 1 finely chopped
  • tomato: 1 finely chopped
  • cumin seeds: 1 tsp
  • Asofetida:1/2 tsp
  • green chilli : 1 finely chopped
  • coriander leaves: few chopped
  • dry round red chilli : 2
  • turmeric powder: 1/2 tsp
  • garlic : 5 to 6 cloves crushed
  • salt: for taste
  • vegetable oil

PREPARATION:

  • In a pressure cooker , cook together rice, dal, garlic, salt, green chillies and turmeric powder.
  • Cook until the rice and dal is cooked well, mash it with the spoon laddle and keep aside.
  • Heat oil in a wok, add cumin seeds, dry red chilli , asoefetida and saute .
  • Add onion and saute till it becomes translucent.
  • Add tomatoes and cook till it turns mushy.
  • Add salt and turmeric powder .
  • Add the cooked rice and dal into the wok and cook for 5 mins.
  • Garnish with coriander leaves.

Poha

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Cooking time : 15 mins

Serves : 4

INGREDIENTS :

  • Poha : 2 cups
  • Onion:1 big finely chopped
  • Potato : 1 boiled
  • Green chillies : 1 or 2 finely chopped
  • Mustard seeds : 1/2 tsp
  • Cumin seeds : 1/2 tsp
  • Lime juice : 1 tsp
  • Asafoetida : 1/2 tsp
  • Turmeric powder:1/2 tsp
  • Salt: for taste
  • Coriander leaves : finely chopped
  • Fresh coconut : grated few for garnishing
  • Oil

PREPARATION:

  • Sprinkle water and moist poha, it should not be completely soaked.
  • Heat oil in a wok, add mustard seeds and cumin seeds.
  • Let it splutter.
  • Add onions and saute until it turns golden brown.
  • Add turmeric powder and asafoetida.
  • Add potatoes and mix well.
  • Saute for ¬†2 mins.
  • Add poha and salt and mix well and cook for 5 min.
  • Squeeze little lime juice and mix.
  • Garnish with coriander leaves and grated fresh coconut.

Gavthi Chicken Patla Rassa

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Preparation time: 10 mins

Cooking time: 30 mins

Serves: 6 to 8

INGREDIENTS:

For gravy:

  • Onion: 3 big finely chopped
  • Kolhapuri masala /chicken masala: 3tbsp
  • Kashmiri chilli powder : 2 tbsp
  • Turmeric powder: 1/2 tsp
  • Salt: for taste
  • Lime juice : 2 tsp
  • Chicken: 1 kg
  • Ginger garlic paste : 1 tbsp
  • Coriander leaves : finely chopped 1 cup

To grind :

  • Dry coconut pieces : 1 cup
  • Garlic cloves : 8
  • Ginger : 1 small piece
  • Coriander leaves : 1/2 cup
  • Cumin seeds : 2 tsp
  • Sesame seeds : 2 tsp
  • Water

PREPARATION:

  • Clean chicken pieces ,drain and keep aside.
  • Heat oil in a pressure cooker, add half of the chopped onions and saute until onion turns translucent.
  • Add ¬†ginger garlic paste and saute until raw smell goes.
  • Add turmeric powder and mix.
  • Now add chicken pieces and mix well , saute for 2 to 3 mins.
  • Add salt and 2 n half cups of water and pressure cook till 2 whistles.
  • Dry roast cumin seeds and sesame seeds.
  • Grind together dry coconut, garlic cloves , ginger, roasted cumin and ginger , coriander leaves and water into a smooth paste.
  • Once chicken is cooked remove from flame add separate the chicken stock and keep aside.
  • In another vessel heat little oil and saute remaining chopped onions until it turns translucent.
  • Add the ground paste and little water and cook for 3 mins.
  • Add kolhapuri masala or chicken masala and kashmiri chilli powder.
  • Saute for a minute.
  • Add the chicken stock and more water and let it boil.
  • Add chicken pieces and salt and let it simmer for 5 mins.
  • Add lemon juice and chopped coriander leaves.
  • Serve with rice , bhakri or roti.

Sev curry / Shev bhaji

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This is a typical maharashtrian dish. The rasa of this curry is made very spicy and it is had along with chapatis, roti or pav.

Preparation time :10 mins

Cooking time : 15 mins

Serves : 4

INGREDIENTS:

  • Onion : 2 vertically chopped
  • Grated dry coconut /khopra : 1/2 cup
  • Garlic cloves : 6 to 7
  • Ginger : 1 tsp chopped
  • Dry red chilli : 3 to 4
  • Turmeric powder: 1/2 tsp
  • Kashmiri chilli powder: 2 tsp
  • Coriander powder: 3/4 tsp
  • Garam masala : 1 tsp
  • Cumin seeds : 1/2 tsp
  • Salt : for taste
  • Coriander leaves : 1/2 cup finely chopped
  • Tikhat sev : 1/2 packet
  • Oil

PREPARATION:

  • Heat 1 tsp oil in a wok.
  • Add onions and saute until it turns little brown.
  • Add grated dry coconut ,dry red chilli, ginger and garlic and saute for a minute.
  • Remove it from flame , let it cool for sometime.
  • Blend this into smooth paste by adding water.
  • Heat oil in the same wok.
  • Add cumin seeds , let it splutter.
  • Add the ground paste and salt and cook till oil separates.
  • Add all dry spice powders. Mix well.
  • Add 2 cups water and coriander leaves and cook for 4 to 5 minutes.
  • Check for salt, if required add again.
  • Squeeze little lime juice.
  • Add sev before serving or it will become soft.
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