Maharashtra food recipes

1. AAMTI RECIPE

Ingredients:

• 2 cup split Moong Beans (Moong Dal) 
• 21/2 cup Water 
• 1 chopped Tomato (Tamatar) 
• 3-4 sliced Green chilli (Hari mrich) 
• Few Curry Leaves (Kari Patta) 
• To taste Salt (Namak) 
• 1 tsp Black Mustard seeds (Rai/Sarson) 
• A pinch of Asafoetida (Hing) 
• 1 tsp Turmeric Powder (Haldi) 
• 1 tsp Cumin Seed (Jeera) 
• 21/2 cup Water 
• 3 tblsp Vegetable oil (Vanaspati) 
• Chopped Coriander Leaves (Dhania Patta) 

How to make:

• Bring the daal to boil in the water and simmer until soft and mushy.
• Heat the oil in a pan and add mustard seeds, as soon as they pop, add the asafoetida, cumin seeds, turmeric powder, chilies and curry leaves.
• Saute for a minute and add the cooked dal.
• Bring to boil and add the tomatoes, salt and coriander leaves.
• Remove from the heat.
• Keep it covered.
• Serve hot.

2. BHARWAN BAINGAN RECIPE

Ingredients:

• 8 small Egg plant, Brinjal (Biangan) 
• 8 peeled baby Potato (Aloo) 
• 2 large sliced Onion (Pyaj) 
• 2/3rd cup grated Coconut (Nariyal) 
• 4 tblsp unsalted chopped Cashews 
• 8 Cloves (Lavang) 
• 8 Black Pepper corns (Kalimirchi) 
• 1/2 tsp Sugar (Cheeni) 
• To taste Salt (Namak) 
• 1 tsp Cayenne Powder 
• 1 tsp Turmeric Powder (Haldi) 
• 1 tsp Tamarind Paste (Imli Pate) 
• 8 tblsp Oil 
• 2 tblsp Coriander seeds (Dhania) 
• 3 tblsp chopped finely Coriander Leaves (Dhania Powder) 

How to make:

• Heat 2 tbsp oil in a pan and add cloves, coriander seeds and peppercorns.
• Saute for a minute..
• Now add sliced onions and fry until brown.
• Add coconut and stir fry until browned, remove and allow to cool.
• Grind the mixture to a paste using blender.
• Add little water if needed.
• Slit each eggplant lengthwise into four, keeping the stem end intact.
• Now in the grinded mixture mix cayenne powder, salt, sugar, tamarind paste, cashews and turmeric powder.
• Stuff the eggplants with this mixture, reserving some.
• Roll the potatoes in the remaining mixture.
• Heat the remaining oil in a pan and add the vegetables.
• Cook over low heat without burning, add little water if necessary, until done.
• Keep an eye.
• Serve hot with roti.

3. BOMBAY CHIWDA RECIPE

Ingredients:

• 1/3rd cup halves Peanuts (Moong Phali) 
• 1/3rd cup halves Cashew (Kaju) 
• 1/4th cup whole Almond (Badam) 
• 1/4 cup blanched Pistachio (Pista) 
• 1/4th cup Pumpkin seeds 
• 1/4th cup Pine Nuts 
• 2-3 sliced crosswise into thin rounds hot Green chilli (Hari Mirch) 
• 1 tblsp Fennel seeds (Saunf) 
• 15 Curry Leaves (Kari Patta) 
• 3 tblsp fresh Coriander Leaves (Dhania Patta) 
• 2/3 rd cup thick pounded Flat Rice (Poha) 
• 1/4th cup Raisins (Kishmish) 
• 1/4th cup Currants (Kishmish) 
• 1/4th cup chopped Dates (Khajoor) 
• 1/2 tsp Salt (Namak) 
• 2 tblsp Maple or Date Sugar 
• 1/3 cup Moong Dal 
• 1cup deep fried Sev Noodles 
• Vegetable Oil or Ghee for deep-frying 

How to make:

• Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat.
• Place the peanuts in a wire-mesh sieve and lower it into the oil.
• Fry until golden brown, lift out the sieve, and transfer the nuts to paper towels to drain.
• In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.
• Pat the nuts dry with more paper towels, bolt off any excess oil.
• Transfer all the nuts to a bowl.
• Raise the heat of the oil and place the green chilies in the sieve and lower it into the oil and fry until crisp.
• Lift out the sieve and transfer the chilies to the paper towels to drain.
• Add the fennel seeds, curry leaves and fresh coriander to the sieve and fry in the same way until the leaves are dark green and crisp.
• Drain on paper towels.
• Now add half of flat rice to the sieve, lower it into the oil and fry for 1 minute or until the frothing oil subsides and poha floats.
• It should not brown only turn golden yellow.
• Fry the remaining flat rice dry on paper towel, blot all the excess oil.
• Add the flat rice to the nuts bowl and toss to mix.
• Combine the raisins, currants and dates in a bowl and add the salt , sugar & spices in another bowl.
• Sprinkle 1/2 of the spice mixture into the dried fruit and the remaining into the nuts, toss well.
• Finally, combine all the ingredients and toss to mix.
• Cool to room temperature and store in an air tight container.
• Keeps well upto 2 months.

4. KOBHI ZUNKA RECIPE

Ingredients: 

• 2 small heads finely shredded Cabbage (Patta Gobi) 
• 6 tblsp Gram Flour (Besan) 
• 1 tsp Black Mustard seeds (Rai/Sarson) 
• Few Curry Leaves (Kari Patta) 
• 1 tsp Turmeric Powder (Haldi) 
• 1 tsp Cayenne Powder 
• 1 tsp Coriander Powder (Dhania Powder) 
• A pinch of Asafoetida (Hing) 
• To taste Salt (Namak) 
• 1 tsp Cumin Seed (Jeera) 
• 4 tblsp Oil 

How to make:

• Heat a heavy bottom pan and gram flour, roast it constantly stirring to avoid lumps formation, on a moderate heat.
• As soon as the smell and color changes, remove it from the heat.
• Heat oil in another pan and add mustard seeds, allow them to pop.
• Add cumin seeds, asafoetida and curry leaves.
• Saute for a minute.
• Add cabbage, turmeric, coriander, cayenne powders and salt, mix well.
• Lower the heat and add little water.
• Cook until cabbage is done but crisp.
• Increase the heat and dry the liquid and add the roasted gram flour, stir well.
• It will absorb the liquid and oil to form clumps.
• Break off the clumps to cook them.
• When the flour is cooked remove from the heat.
• Serve hot.

5. KOHLAPURI RASSA RECIPE

Ingredients:

• For Marinade: 
• 2/3rd cup Curd (Dahi) / plain Yogurt 
• 2 tsp minced Ginger (Adrak) 
• 2 tsp minced Garlic (Lasun) 
• 1 tsp Cayenne Powder 
• 1 tsp Garam Masala Powder 
• 1 tsp Turmeric Powder (Haldi) 
• To taste Salt (Namak) 
• For Curry : 
• 11/4th lb trimmed and cubed Lean Lamb 
• 2 Onion finely chopped (Pyaj) 
• 1 chopped Tomato (Tamatar) 
• 3 cup grated fresh Coconut (Nariyal) 
• 1-inch piece of Cinnamon (Tuj/Dalchini) 
• 6 Cloves (Lavang) 
• 8-10 crushed Black Pepper corns (Kalimirchi) 
• 1 tsp Aniseed (Saunf) 
• 2/3 cup Oil 

How to make:

• Mix all marinade ingredients and add lamb pieces.
• Stir well and set aside for 30 minutes.
• Heat 2 tblsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed.
• Saute for a minute and add onions and fry till golden and add coconut.
• Saute until brown.
• Add chopped tomatoes and stir and take off from the heat.
• Allow to cool.
• Grind the mixture in a processor.
• Heat the remaining oil and add marinaded lamb pieces and marinade mixture and add little water, cover and cook until done.
• Now add the grinded mixture and simmer for 5-6 minutes.
• Remove from the heat.
• Serve hot with boiled rice.

6. PANDHRA RASSA RECIPE

Ingredients:

• 1 kg skinned and cut into pieces Chicken 
• 2 medium sized chopped finely Onion (Pyaj) 
• 11/2 tsp Garlic Paste (Lasun Paste) 
• 1 tsp Ginger Paste (Adrak Paste) 
• 1/2 grated dry Coconut (Nariyal) 
• 10 Cloves (Lavang) 
• 1inch long piece of Cinnamon (Tuj/Dalchini) 
• 1 1/2 tblsp Black Cumin Seed (Jeera) 
• 3 cut into pieces dried Red Chili (Lal Mirchi) 
• 11/2 tblsp Poppy seeds (Khuskhus) 
• To taste Salt (Namak) 
• 11/2 tsp Red Chili seeds 
• 11/2 tsp Coriander Seeds (Dhania) 
• 2 cup Coconut Milk (Nariyal Ka Doodh) 
• 1/2 cup stirred Plain Yogurt / Curd (Dahi) 
• 1 tblsp Raisins (Kishmish) 
• 1 tblsp Cashewnut (Kaju) 
• 3 tblsp Ghee / Vegetable Oil 

How to make:

• Wash the skinned pieces of chicken properly and apply the ginger-garlic paste on them thoroughly, set aside.
• Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chili seeds, cardamom seeds and 8 cloves, adding a little water and keep aside.
• Heat 1 tblsp oil in a heavy bottomed pan and add cinnamon, red chili pieces, cashew nuts, raisins and remaining cloves.
• Stir fry till cashew nuts turn golden.
• Now add chicken pieces to it and fry well.
• Lower the flame and cover the pan.
• Put a little water on the lid and cook till almost done.
• Heat the remaining oil in a large pan and add onion.
• Fry till it becomes translucent.
• Add the grinded paste and stir fry and add curd and stir for two minutes.
• Add the cooked chicken and 2 cups of water, and bring to boil.
• Add coconut milk and stir well.
• Boil only once to avoid curdling.
• Serve hot with rice, pooris or roti.

7. PAVTA BATATA RECIPE

Ingredients:

• 11/4 cup soaked overnight Lima Beans 
• 2 medium sized peeled & cubed Potato (Aloo) 
• 1tsp Black Mustard seeds (Rai/Sarson) 
• 1 tsp Turmeric Powder (Haldi) 
• 1 tsp Cayenne Powder 
• 1 tsp Coriander Powder (Dhania Powder) 
• A pinch of Asafoetida (Hing) 
• To taste Salt (Namak) 
• 1 medium sized finely chopped Onion (Pyaj) 
• 4 tblsp fresh grated Coconut (Nariyal) 
• Chopped Coriander Leaves (Dhania Patta) 

How to make:

• Cook the beans in enough water till cooked but not too soft.
• Heat the oil in a pan and add mustard seeds, allow them to pop.
• Add asafoetida and onion.
• Fry till onions become translucent.
• Now mix turmeric, cayenne, coriander, salt and potatoes.
• Add little water and cook until potatoes are soft.
• Gently mix in the cooked beans, coconut and coriander leaves.
• Serve hot.

8. PAVTA PATTIES RECIPE

Ingredients:

• 11/4 cup soaked overnight Lima Beans 
• 2 medium sized boiled, peeled and mashed Potato (Aloo) 
• 1 tsp Turmeric Powder (Haldi) 
• 1 tsp Cayenne Powder 
• 1 tsp Garam Masala 
• 4 tsp Flour 
• 5 tblsp Oil 

How to make:

• Boil the beans in enough water until very soft.
• Drain them.
• Knead all the ingredients including beans, except flour and oil, into a stiff dough.
• Make equal size balls of the dough and flatten them slightly.
• Heat the oil.
• Roll each patty in the flour and shallow fry until golden and crisp.
• Drain on a paper towel.
• Serve hot with tamarind chutney.

9. PITACHI MIRCHI RECIPE

Ingredients:

• 11/4 cup Cornmeal / Cornstarch (Makai Ka Atta) 
• 2 tblsp flaked Coconut (Nariyal) 
• 4-5 dried Green Peppers 
• 2 tsp roasted and coarsely ground Sesame seeds (Til) 
• 1 tsp Black Mustard seeds (Rai/Sarson) 
• Few Curry Leaves (Kari Patta) 
• 1 tsp Turmeric Powder (Haldi) 
• 1 tsp Cayenne Powder 
• 1 tsp Coriander Powder (Dhania Powder) 
• A pinch of Asafoetida (Hing) 
• To taste Salt (Namak) 
• 1 tsp Lemon Juice (Nimbu Ka Raas) 
• 4 tblsp Oil 

How to make:

• Dry-Roast the cornmeal on low heat till golden.
• Heat the oil in a pan and add mustard seeds, allow them to pop.
• Add asafoetida, curry leaves, turmeric, coriander, cayenne powders and salt.
• Stir for a minute and add peppers.
• Mix well, add little water and cook the vegetable is done but crisp.
• Now add cornmeal, coconut, lemon juice and sesame seeds and mix well.
• Cook until the flour has absorbed all the liquid.
• Serve hot.

10. PUNERI DAAL RECIPE

Ingredients:

• 1 cup split Yellow Lentil (Toor dal) 
• 4 tblsp fresh grated Coconut (Nariyal) 
• 1 tsp Turmeric Powder (Haldi) 
• 1 tsp Cayenne Powder 
• 2 tsp Goda Masala 
• 2 tsp grated Jaggery 
• 1 tsp Black Mustard seeds (Rai/Sarson) 
• To taste Salt (Namak) 
• 1 tsp Cumin Seed (Jeera) 
• A pinch of Asafoetida (Hing) 
• Few Curry Leaves (Kari Patta) 
• 2 tblsp chopped Coriander Leaves (Dhania Patta) 
• 1 tblsp Oil 

How to make:

• Clean, wash and drain the lentils.
• Simmer the lentils in double their quantity of water until soft.
• Add all the spices, coconut, jaggery and salt.
• Simmer for a minute and remove from the heat.
• Heat oil in separate pan and add mustard seeds, allow them to pop and then add cumin seeds, asafoetida and curry leaves.
• Stir for few seconds.
• Pour this over the cooked lentil, mix well.
• Serve hot, garnished with chopped coriander leaves.
• Goes well with boiled rice.
• Serve hot with tamarind chutney.

11. PURAN POLI RECIPE

Ingredients:

• 450 gms Chana Dal 
• 500 gms Sugar (Cheeni) or Jaggery (Gud) 
• 250 gms Wheat Flour (Gehun Ka Atta) 
• 50 gms Flour 
• 5 tsp Oil 
• 1/2 grated Nutmeg (Jaiphal) 
• 50 gms powdered Cardamom (Elaichi) 
• Pure ghee for serving 

How to make:

• Wash the chana daal and cook with a little or just enough water.
• Drain out the extra water.
• Add sugar or jaggery to the cooked daal and cook on low heat until the mixture becomes thick.
• Remove from heat and pass it through a sieve while still hot.
• Add grated nutmeg and cardamom powder.
• Stir well and remove from heat and keep aside to cool.
• Mix the wheat flour, flour, oil and enough water knead into a smooth dough.
• Keep it aside for an hour or two.
• Divide the gram daal mixture into ping pong sized balls and the flour dough into slightly smaller balls and roll them out a little.
• Place the gram daal ball in the centre of the rolled flour dough and close it to cover the filling completely.
• Roll out into a chapati and bake on a non stick tawa till done on both sides, adding a little ghee around.
• Fry till done.
• Serve hot with pure ghee.

12. SUKHI KOLMI RECIPE

Ingredients:

• 11/4 lb cleaned and shelled raw Shrimps 
• 2 finely chopped Onion (Pyaj) 
• 1 cup discard stems, washed & chopped Fenugreek Leaves (Methi Ke Patte) 
• 1 tsp Cayenne Powder 
• 2 tsp Coriander Powder (Dhania Powder) 
• 1 tsp Turmeric Powder (Haldi) 
• To taste Salt (Namak) 
• 4 Cloves (Lavang) 
• 4 Cardamoms (Elaichi) 
• 10-12 Black Pepper corns (Kalimirchi) 
• 3-4 tblsp Oil 

How to make:

• Clean, wash and drain the shrimps and mix salt, turmeric, chili and coriander powder.
• Heat the oil in a kadhai / wok.
• Add cloves, cardamoms and peppercorns and stir fry for few seconds.
• Add onions and fry till golden, then add shrimps and cook until they turn pink.
• Add fenugreek leaves and mix well.
• Cook on low heat until the shrimps are done.
• The dish should be dry but have a creamy flavour.
• Serve hot.

13. USLI RECIPE

Ingredients:

• 1 cup sprouted Moong 1/2 cup sprouted Red Chana 
• 1/2 cup sprouted Kabuli Chana 
• 1/2 cup sprouted Peanuts (Moong Phali) 
• 1 chopped Onion (Pyaj) 
• 1 chopped Tomato (Tamatar) 
• 1/2 tsp grated Ginger 
• 4 crushed cloves Garlic (Lasun) 
• 2 chopped finely Green chilli (Hari mirch) 
• 1 tblsp chopped Coriander (Dhania) 
• To taste Salt (Namak) 
• 1 tsp Cumin Seed (Jeera) 
• 1/4 tsp Turmeric Powder (Haldi) 
• 1/2 tsp or to taste Chili Powder (Mirchi Powder) 
• 1 tsp Lemon Juice (Nimbu Ka Raas) 
• 4 tblsp Oil 

How to make:

• Boil the moong sprouts, red chana sprouts, kabuli chana sprouts and sprouts peanuts.
• Don't cook in a pressure cooker.
• Drain it.
• Heat the oil and add cumin seeds and fry till brown.
• Add onions and fry for a minute, then add ginger, garlic, green chilies and sauté for few seconds.
• Now add chopped tomatoes, turmeric, chili powder and coriander and fry.
• Add potatoes, drained sprouts and salt, mix well.
• Pour lemon juice.
• Serve hot.

14. VALCHE VIRDI RECIPE

Ingredients:

• 21/2 cup sprouted and skinned Val beans 
• 2 cup grated Coconut (Nariyal) 
• 4 tblsp grated Jaggery (Gud) 
• 4 Green chilli (Hari mirch) slit lengthwise but stem end intact 
• 1 tsp Black Mustard seeds (Rai/Sarson) 
• 1 tsp Cumin Seed (Jeera) 
• A pinch of Asafoetida (Hing) 
• Few Curry Leaves (Kari Patta) 
• To taste Salt (Namak) 
• 2 tblsp chopped finely Coriander Leaves (Dhania Patta) 
• 3 tblsp Oil 

How to make:

• Heat the oil in a pan and add mustard seeds, allow them to pop.
• Add half of the cumin seeds.
• Add asafoetida, curry leaves and green chilies, saute for a minute.
• Add the val, a little water. jaggery and salt.
• Cook over low heat until the val is soft but not mushy.
• Grind the coconut and the remaining cumin seeds to a fine paste.
• Stir the paste into the curry and simmer for a minute.
• Serve hot, garnished with coriander leaves.

15. VANGI ANI VAL RECIPE

Ingredients:

• 11/4 cup sprouted and skinned Val Beans 
• 1 small cubed Eggplant / Brinjal 
• 1 chopped finely Onion (Pyaj) 
• 2 cut into 1inch pieces Drumstick leaves (Muranka bhaji) 
• 4 tblsp grated Coconut (Nariyal) 
• 1 tsp Mustard seeds (Rai/Sarson) 
• 1 tsp Turmeric Powder (Haldi) 
• 1 tsp Cayenne Powder 
• 1 tsp Goda Masala 
• A pinch of Asafoetida (Hing) 
• To taste Salt (Namak) 
• 3 tblsp Oil 

How to make:

• Boil the drumsticks until they can be easily opened.
• Drain and set aside.
• Heat the oil and saute the mustard seeds with the asafoetida.
• When the seeds start to pop add the onions and fry till golden.
• Add the val , eggplant, all spices and salt, mix well and add little water and cook until the beans are soft but not mushy.
• Cook over high heat to dry the water.
• Remove from heat and add coconut and drumsticks.
• Stir gently and serve hot.