Shrikhand is a sweet desert originated from states of Maharashtra and also Gujrat..It is nothing but a curd which is hunged with the help of muslin cloth for around 8-10 hours or overnight to drain out the excess of water.After this process of draining water the solid that is left behind is called the Chakka.This... Continue Reading →
A very Maharashtrian dish…popular as Harbharyachi Usal or Black Chana Usal.Usals are the integral part of maharashtrian cuisines..and is cooked weekly almost in every kitchen.We have so many types of usals like white peas usal,matkichi usal,hirvya moongachi usal…and many variants as per region..Also the spices in the usal change as per region… Here I am... Continue Reading →
Batata Wada Sambhar is one of the popular Maharashtrian snacks food.It is also famous as Potato Bonda Sambhar in South India.In this recipe the tasty,spicy and crispy Batata wada is dipped into the Sambhar and is then eaten.It is one of the favourite snacks and breakfast dish also served in many restaurants. Here Batata Wada... Continue Reading →
Doodhi Bhoplyachi Kheer or Lauki Ki Kheer is a sweet pudding made out of bottle gourd vegetable.Its very simple to make this kheer for the beginners also. Only the thing to be kept in mind is that the doodhi/lauki should be tender and not be bitter in taste.Here I have used rice powder in the... Continue Reading →
Methi Namakpaare are crispy savoury snacks that are served during teatime.These are made of very few ingredients like maida,dry fenugreek leaves/kasuri methi,carom seeds and oil.The exact measurements of the ingredients and the patience while fry results in a crispy and flaky Namakpaare’s. One can try it without fenugreek leaves/methi leaves also.The plain also tastes thet... Continue Reading →
Uradachi Aamti is an authentic Maharashtrian dish.Its nothing but a curry made from mixed pulses like split black urad dal (not whole black urad dal) and chana dal.Here we are adding chana dal so that the gravy gets a smooth and thick texture. Mixed pulses have a very high level of proteins in them.Hence it... Continue Reading →
Maas Wadi is an Authentic Maharashtrian dish.Generally served with Rassa Bhaaji which is a gravy base for this dish.Maas wadi is made up of gram flour/besan covering stuffed with the mixture of sesame seeds/til and spices.It is dipped and eaten with the Rassa Bhaaji. It is served with chapati’s or bhakri’s.My mother always prepared it... Continue Reading →
Rassa Bhaaji or gravy is an authentic Mahashtrian dish.It is a gravy base for the authentic maharashtrian dishes like Maas Wadi’s,Bhajyachi Aamti,Golyachi Bhaaji and Patwadi’s.It is nothing but a mixture of roasted onions,coconut,sesame seeds and some Indian spices.These all are grinded to a fine paste and then are tempered in oil with addition of water... Continue Reading →
Farali Jalebi as name suggests is a fasting or vrat dish recipe.Jalebi is a mouthwatering sweet dish originated from North India.It is prepared widely on all auspicious as well as on functional occasions like pooja,birthday celebrations,marriages,etc. Here in this recipe we are preparing a fasting /vrat ki jalebi i.e.eaten for fasts.Generally our traditional Jalebi's are... Continue Reading →
Farali Pattice is a popular fasting or a vrat dish.Mainly originated from state of Gujrat.The name itself tells it is a prepared for fasting.It is widely found in many sweet marts as a snack item. It mainly consists of Potato as a key ingredients.The other side ingredients consists of groundnuts/peanuts,coconut,green chillies and the one of... Continue Reading →
