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Home > Regional Recipes > Maharashtrian Recipe
Maharashtrian Recipe
Bharwan Baingan

Bharwan BainganIngredients:
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)

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.
Serve hot with roti.

Bombay Chiwda

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

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.

Puneri Daal

1 cup split Yellow Lentil (Toor dal)
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

Clean, wash and drain the lentils.
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.

Kobhi Zunka

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

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.
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