Maharashtra's Food Receipes Online |
This is some typical Maharashtrian
Deashes. Any marathi person will love it.
click Bellow deashes
& Learn How to cook?
Ingredients
For pithala:
1 cup gram flour
4-5 green chillies finely chopped
2 sprigs spring onions finely chopped
1 onion finely chopped
1 stalk curry leaves
1 tbsp. coriander finely chopped
1/2 tsp. mint leaves finely chopped
1/2 tsp. ginger grated
1/2 tsp. garlic grated
1/4 tsp. turmeric powder
1 tsp. lemon juice
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
3 tbsp. oil
2-2 1/2 cups water
For Bhakri:
2 cups bajri, jowar or maize flour
salt to taste
water to knead
Method
For Pithala:
- Make smooth paste of water, salt, turmeric, lemon and
flour.
- Mix in ginger, garlic, spring onion and green chilli.
Keep aside.
- Heat oil in a deep heavy vessel.
- Add seeds, asafoetida, allow to splutter.
- Add onions, curry leaves, coriander, mint and stirfry for
2-3 minutes.
- Add batter, stirring simultaneously.
- Stir non-stop with a large ladle till
all the lumps break and boil.
- When boil is reached, check taste for
salt, chilli etc., adjust.
- Cook covered loosely, on low for 6-7
minutes, stirring frequently.
- Serve hot with bhakri.
For bhakri:
- Add salt to flour.
- Add water little by little, kneading
dough very well.
- It should become soft, pliable and
smooth.
- Kneading well is very important so the
bhakri doesn't break.
- Take a lump, dust generously with dry
flour, pat with palm to flatter.
- Use a rotating motion to make circular.
- Use very little dry flour to pat.
- Make thin or thick as desired.
- Place carefully on warm griddle (tawa).
- Apply a little water on surface and
spread evenly.
- When water dries, flip and roast.
- Put on direct flame and crisper like
naan.
- Or semicook all and crisp as required.
- Top with ghee (optional) if desired.
- Repeat for others as desired.
- Serve hot with hot pithala, pickles,
curds and raw chopped onions.
Making time: Pithala: 20minutes,
Bhakri: 10-15 minutes for 4
Makes:4 servings
Note:
If patting the dough is difficult, roll it using a plastic sheet
underneath.
If making all bhakris beforehand place loosely between two large
clean cloth, to absorb excess moisture.
Ingredients
10 patra leaves with stems
1 small bunch ambat bhaji (sour greens)
3 green chillies
1 tbsp. peanuts
1 tbsp. channa dal
1/2 tsp. cumin seeds
1 bayleaf
2 cardamoms
1 stalk curry leaves
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
2 tsp. black maharashtrian masala
2 tsp. lemon juice
1 tsp. sugar
salt to taste
2 tbsp. gramflour
5 cups water
2 tbsp. oil
Method
- Chop both greens coarsely. Peel stems and
chop those too.
- Wash, drain, place in container of
pressure cooker with chillies.
- Place channa dal and peanuts in another
container of the cooker.
- Add 1/2 cup water to each container.
Pressurecook for 4 whistles.
- Cool, remove and blend the boiled greens
in a mixie or with hand beater.
- Add gramflour to 1/2 cup water, make a
smooth paste keep aside.
- Heat oil, add cumin seeds, bayleaf,
cardamoms, curry leaves and clove-cinnamon powder.
- Stir a minute and add boiled peanut and
dal whole, with the water.
- Bring to a boil, add blended greens,
masalas, salt, sugar, lemon.
- Add remaining water, stir well. Bring to
a boil. Add gramflour paste.
- Stir continuously till boil resumes.
Lower and simmer for 5-7 minutes.
- The consistency should be like that of
kadhi (refer khichidis).
- Serve hot with masala bhath or bhakri.
Making time:45 minutes
Makes: 6-7 servings
Shelflife: best fresh
Ingredients
For cover: 3 cups plain flour
(maida)
1/2 cup gram flour (besan)
1 1/2 tbsp. oil
salt to taste .
For filling: 1 tbsp. gram flour
1 tsp. each sesame and khuskhus seeds
1 tsp. ginger grated
1 tsp. garlic grated
1 1/2 tsp. sugar
3 tsp. red chilli powder
1/4 tsp. garam masala
salt to taste
1 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel seeds crushed coarsely
1 tbsp. dried coconut grated
1/2 cup fine 'sev'(used in bhel)
oil to deep fry
Method For cover:
- Mix flours, salt, oil, mix with
fingers.
- When crumbly add little water, and
knead into a smooth dough.
- Cover with a moist cloth.
For filling:
- Roast sesame and khuskhus seeds
lightly.
- Crush, add fennel and coriander
seeds.
- Heat oil add cumin seeds, allow to
splutter.
- Add ginger, garlic, fry for few
seconds.
- Add all other crushed seeds. Stir.
- Add coconut, sev, masalas, salt,
sugar, flour.
- Mix well keep aside.
To proceed:
- Take a chappati size lump, roll into
thin chappati.
- Use dry flour to help rolling.
- Spread filling thinly all over
chappati.
- Make a tight roll press down edges.
- Cut into 1" pieces and deepfry
in hot oil.
- Fry till cover is crisp and golden
brown.
- Drain, cool very well before storing
in airtight containers.
Making time:45 minutes
Makes: 45-50 pieces
Shelflife: 2 weeks
Note: If filling tends to spill out while
frying, sprinkle very little water on filling and mix to make it
hold.
Ingredients
1/2 cup yellow gram dal
1 stalk curry leaves
1 bay leaf
3 cloves
2 green chillies
1/2 tbsp. coriander finely chopped
1 tsp. black maharashtrian masala (refer masalas)
1/4 tsp. garam masala
1/4 tsp. dhania (coriander seed) turmeric powder
Salt to taste
6-7 kokams soaked in 1/2 cup water
4 cups water
1 tbsp. oil or ghee
1/2 tsp. each cumin & mustard seeds
METHOD:
- Wash and soak dal for 15 minutes.
- Pressure cook till very soft (4
whistles).
- Cool cooker and remove. Drain water from
dal and save.
- Knead the kokams between fingers.
- Press out and remove. Keep the water
aside.
- Grind dal to a fine paste either on
stone or in a mixie.
- Mix with water and residual water of
dal.
- Blend well till smooth.
- Heat oil in a deep saucepan. Add seeds,
curry leaves, allow to splutter.
- Add slit chillies, cloves, bayleaf, and
saute one minute.
- Add kokam water.
- Make paste of masalas in 1/4 cup water.
- Add paste, fry further one minute. Add
dal.
- Bring to a boil and simmer for 8-10
minutes.
- Add chopped coriander.
- Serve hot with puran polis (refer)
Making time: 30 minutes (excluding
pressure cooking time)
Makes: 5-6 servings
Shelflife: Best fresh
please visit This
sites for More information
Bawarchi.com