MAHARASHTRIAN STYLE CHIVAL CHA ZUNKA RECIPE / CHIWALI CHA ZUNKA / CHIUCHYA BHAJICHA ZUNKA BY DISHA LAHORI INGREDIENTS METHOD Heat oil in a pan and crackle the jeera . Add garlic and stir fry till light pink . Add onions and fry till translucent . Add the leaves and give a mix. Add red chilli pwdr +
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SUN DRIED MIXED DAL VADI / MAHARASHTRIAN SANDAGE RECIPE BY SONALI INGREDIENTS NOTE – we can use any dals like toovar / masoor / moong / green moong etc METHOD Wash and soak all the dals in sufficient water overnight .Rinse and drain the water . Grind into coarse paste by adding all other ingredients
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GEHU KI KURDAI MAHARASHTRIAN STYLE / WHEAT FLOUR FRYUMS INGREDIENTS METHOD Wash the wheat thoroughly and soak it for 3 days. Wash and change the water daily 1 or 2 times during summers. Then grind the soaked wheat by adding little water as needed. Extract the wheat milk . Strain the mixture through a strainer.
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MAHARASHTRIAN PANCHAMRUT RECIPE / PANCHAMRUT SWEET ,SPICY AND SOUR / |HOW TO MAKE PANCHAMRUT BY SHWETA GALINDE Panchamrut (Panchamrit, Charnamrut) is a traditional ayurvedic concoction made for Hindu poojas and religious rituals. It is made using 5 ingredients (Paanch Amrut) and is considered holy and sacred. Panchyamrut” is a festive recipe, which is prepared primarily by Maharashtrian Brahmin and
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TRADITIONAL MAHARASHTRIAN DAL BATTI | KHANDESHI DAL BATTI RECIPE | DAL BAFLA R DAL BATTI RECIPE BY DISHA LAHORI Daal Baati is an Indian dish of daal (lentils) and baati (hard wheat rolls). It is popular in Madhya Pradesh (especially in Braj, Nimar and Malwa regions), Rajasthan, Maharashtra’s Khandesh and Vidarbha region, Gujarat, and Uttar Pradesh.
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MAHARASHTRIAN STYLE SWEET AND SOUR MANGO PICKLE / AMBAT GOD TIKHAT KAIRICHI LONCHA BY SHWETA GALINDE INGREDIENTS Chopped raw mangoes – 1 kg Ready made pickle masala – 100 grms Oil – 100 ml Salt – 25 grms Cardamom – 8 – 9 Asafoetida – 2 tsp Cinnamon – 7 t0 8 pieces Clove – 8
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MAHARASHTRIAN TRADITIONAL RAS KHAPROLI RECIPE BY SHWETA GALINDE Traditionally khaproli is made on khapar – tava made of mud ,thus the name khaproli. Mud tava gives it a distinct flavour and taste. Khaproli is a thick dosa, like Maharashtrian amboli made from mixture of various dals and rice. These dosas are very spongy and
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MAHARASHTRIAN SINHAGAD TEL KANDA / INSTANT MAHARASHTIAN SINHAGAD STYLE ONION CHUTNEY BY SHWETA GALINDE Sinhagad, ealier known as ‘Kondhana’ is the most prominent and popular fort in Pune.It is located at village Donaje, taluka-Haveli. This recipe has to be made freshly and served with pakoda / bhakri / khichdi . INGREDIENTS Very finely chopped onion
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TRADITIONAL MAHARASHTRIAN TEL POLI BY SHWETA GALINDE You might be familiar with Puranpoli. Puran Poli is a traditional Maharashtrian treat to satisfy our sweet tooth. With some variations in the recipe, Puran Poli is made in the other parts of India and known as Holige or Bobattalu or Parappu. Puran Poli is a unique dish that blends so-called savoury ingredients such
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MAHARASHTRIAN ONION PEANUT CHUTNEY BY NIMU Spicy Maharashtrian Chutney is an easy and incredibly flavorful condiment. It has a very sharp tart and tangy taste with overpowering garlic flavor. This chutney is special in Maharashtra regions. This chutney goes well with almost every snack item also with vada pav . The main ingredient for this
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Maharashtrian Mutton Ukkad / Authentic Maharashtrian Mutton Soup / Ukad is a very popular dish in Maharashtrian cuisine. ukkad means thin curry Mutton ukad or Muttonachi ukad. It is a very simple preparation but is very nutritious, healthy & full of proteins. Mutton ukad is popular as alni mutton in western Maharashtra particularly Solapur & Sangli. Traditional people
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MAHARASHTRIAN STYLE DRY DRUMSTICK RECIPE / SUKHA SHEVGA BY SHWETA GALINDE INGREDIENTS Drumstick – 250 grms Sugar – ¼ tsp Onion – 3 big Oil – 2 tbsp Turmeric – ¼ tsp + a pinch Goda masala OR kala masala OR garam masala – ¾ tsp Karal / niger seeds chutney pwdr – ¼ cup
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SPICY SUKAT RECIPE / DRY PRAWNS RECIPE /SUKHI SUKAT / DRIED SHRIMP RECIPE / MAHARASHTRIAN RECIPE BY SHWETA GALINDE INGREDIENTS Dry baby prawns – 1 cup Finely chopped or minced ginger garlic – 1 tbsp Finely chopped onion – 2 cup Tomato finely chopped – 1 big Oil – 2 tbsp Finely chopped coriander leaves
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MAHARASTRAIAN AUTHENTIC MASVADI RECIPE / MASVADI RECIPE INGREDIENTS METHOD FOR MAKING STUFFING Heat 2 tsp oil in a pan . Add ginger garlic , fry for few seconds .add onion and fry till brown . Add fennel seeds + jeera + khus khus + sesame seeds + asafoetida , stir fry for few seconds .
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INSTANT RICE FLOUR DOSA RECIPE / MAHARASHTRIAN AMBOLI / GHAVAN RECIPE / GHAVANE Ghavan is a traditional breakfast recipe from Konkan region of Maharashtra which is similar to neer dosa. Serve it along with any chutney or non veg gravy or mixed vegetable korma. INGREDIENTS METHOD Take rice flour in a mixing bowl and go
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MAHARASHTRIAN SPECIAL PURANCHE DINDHE / DIND RECIPE BY SHWETA GALINDE INGREDIENTS FOR COVERING PREPARATION OF PURAN /STUFFING . Clean ,wash ,rinse and soak the chana dal overnight or min 3 to 4 hrs. Next day pressure cook it with 1 cup water + 1 tsp oil . Pressure cook upto 3 or 4 whistles till
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 12 [ malvani recipe ] By Dine in with Disha #MALVANI_CHICKEN is the famous preparation of Konkan region. This authentic cuisine is combo of Konkani and Goan style food. It’s a coastal region hence they use more of dry and fresh coconut for the cooking. Today Malvani Chicken is served
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 12 [ VARAN , BATTI ,GHOTLELE VANGYACHI BHAJI, MATTHA, koshimbir ] By Dine in with Disha #Khandeshi_Varan_Batti is a mixture of MP’s Dal Bafle and Rajasthani dal baati. It’s boiled first just as Bafle and then either deep fried in ghee or roasted as Baati. Batti is served with plain
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 11 [ kairi panha / karela stuffed with peanuts / katachi amti ] By Dine in with Disha PURANPOLI is an authentic Maharashtrian Dish. It’s a kind of stuffed Paratha, filled with sweet dal stuffing. Water in which dal is boiled is called Kat, and a spicy preparation from this
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 10 [ kadve valache bhirde / rice bhakri / papad cha khuda ] By Dine in with Disha Basically a Konkani Dish. It’s made either in red Konkani masala or in green chilli paste, goda masala. Today we will make it in green Chilli paste. Bhirade is served with easy
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 9 [ patwadi in kandeshi gravy / kandeshi gravy recipe / soya bean chi sukhi bhaji / khandeshi garam masala ] By Dine in with Disha #PATWADI / MAASWADI🔶 is traditionally made in each and every Maharashtrian house. It’s made out of gram flour /besan, dry Soyabean chunks 🍛💥are made
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 8 [ paan sharbat / gulacha sheera / laapsi / kadhi / toor dal khichdi ] By Dine in with Disha #Toor_dal khichdi is also known as Sai Baba ki khichdi. It’s offered to Sai, in the temples of Khandesh, on every Thursday. Toor Dal/ Split Pigeon peas cooked with
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE [ ANGOORI PANHA/ PANNA / ZUNKA/ JOWAR BHAKRI /BURKA /CHUTNEY ] By Dine in with Disha #Maharashtrian Zunka bhakar🍛 with Spicy 🔥 Burka chutney and 🍇Angoori Panha🍹 झुणका भाकर The name itself a symbol of Maharashtrian food… An easy and Dry preparation of gram flour served with Jowar or Bajra bhakri,
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MAHARASHTRIAN CUISINE – 6 [ *MULTIGRAIN THALIPEETH/ KALNYACHE APPE/SURALICHYA VADYA /KANDESHI THESA ] By Dine in with Disha Thalipeeth, Kalnyache Appe, Spicy Suralichya VadyaThalipeeth,🍪 Very famous the most healthiest breakfast of Maharashtra, You must have been tested😋 different varieties of Appe but Kalne ke Appe is with healthy💪 twist, Suralichya Vadya is with 🌶spicy ZING..
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MAHARASHTRIAN CUISINE [AMRAKHAND / DAL GANDORI/दाल गंडोरी /JOWAR BHAKRI ] By Dine in with Disha Dal Gandori (Malegaon special)🍵, Jowar bhakri🍪, Amrakhand🍶Served with Salad🍱 and Kokum Sharbat 🍹 #Dal Gandori is made by Toor dal/split pigeon peas and Green Sorrel which is called आम्बट चूका in Marathi, is a sour and spicy preparation served with
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MAHARASHTRIAN CUISINE – 4 [ भाजीचे फुनके / Chivadi chi bhaji che funke, Kadhi, Shengdana dry chutney with Imli Panna ] By Dine in with Disha #चीवडीची भाजीचे फुनके / Chivadi chi bhaji che funke, Kadhi, Shengdana dry chutney with Imli Panna #Chivdi chi bhaji, very famous in Vidarbha and Khandesh regions…versatile and very tiny
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MAHARASHTRIAN CUISINE – 3 [BHARIT / KALNE PURI / GEHU KHEER /RED AND GREEN THESA/THECHA / SALAD ] By Dine in with Disha BHARIT, KALNE KI🍪 PURI, GEHU KI🍶🍶KHEER, RED 🔴AND GREEN✳ THESA/THECHA and SALAD #Bharit / bharta usually made by🍆🍆 purple/black brinjals, but Khandesh is the only region of Maharashtra where you get green
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MAHARASHTRIAN CUISINE – 2 /KACCHA FANAS / RAW JACKFRUIT IN KHANDESHI GRAVY By Dine in with Disha KACCHA FANAS / RAW JACKFRUIT IN KHANDESHI GRAVY Jackfruit, is a versatile fruit which is used raw as vegetable and ripen as a fruit. In MAHARASHTRA it’s available everywhere. ••INGREDIENTS•• ½ kg Raw Jackfruit cut into small pieces
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CHIVAL BHAJI / GHOL BHAJI / KULFA SABZI / PURSLANE LEAVES BY DISHA LAHORI Purslane is best used for human consumption as a green vegetable rich in minerals and omega-3 fatty acids These are tiny green leafy veg with red stems.It is a extremely nutrioius wild weed. The leaves are tangy or khatta, sour. The
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SINDHI STYLE DRUMSTICK FLOWER RAITA / SWANJHRE JO RAITO BY DISHA LAHORI HOW TO USE THESE FLOWERS – These flowers are very delicate, and when one goes to buy these from the market, you will get very few bloomed flowers, most of them are buds. Along with these you shall find broken thin stems. These stems
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SINDHI STYLE DRUMSTICK FLOWERS MALAI SABJI BY DISHA LAHORI HOW TO USE THESE FLOWERS – These flowers are very delicate, and when one goes to buy these from the market, you will get very few bloomed flowers, most of them are buds. Along with these you shall find broken thin stems. These stems have to be
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KERALA STYLE RAVA UPMA / UPPUMAVU BY DISHA LAHORI Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina. The difference between Mumbai upma and south indian upma is
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RIDGE GOURD PEEL THECHA | BEST OUT OF WASTE RECIPE | TURAI KE CHILKE KI CHUTNEY | SHIRALYACHYA SAALACHI CHUTNEY BY DISHA LAHORI The nutritive peels of the humble Ridge gourd or soft gourd can be used to make a quick, lip smacking spicy chutney Thecha or kharda is an authentic maharashtrian recipe of dry
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MALABAR STYLE NEY PATHIRI /NEY PATHAL / PORICHA PATHIRI RECIPE/KERALA STYLE RICE FLOUR POORI Ney Pathiri-Ney Pathal-Poricha Pathiria is a super delicious, rich Malabar Specialty.It is a deep-fried rice Pancake with crushed coconut,onion,cumin seeds. These are very similar to Maharashtrian kombdi vade – INGREDIENTS NOTE – we get ready made ney pathiri flour also .we jsut
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STREET STYLE CHICKEN KHEEMA RECIPE I had this chicken kheema at a street side stall opposite Vashi station and raghuleela mall in Vashi Navi Mumbai .This stall operates from 10 at night to morning 4 . Their way of making this kheema was different . On asking they gave me a recipe in short which
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KHANDESHI GREEN CHILLI THESA / THECHA / HOW TO MAKE HIRWI MIRCHI CHA THECHA | MIRCHI KHARDA RECIPE | DRY GREEN CHILLY GARLIC CHUTNEY BY DISHA LAHORI Thecha or kharda is an authentic maharashtrian recipe of dry green chilly or red chilly garlic chutney .it is served with jawari (sorghum)or bajra bhakri (roti). Thecha is a pounded chutney,
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CORN RAVA UPMA /HEALTHY BREAKFAST FOR KIDS A popular and easy breakfast recipe from south india and western india, cooked with dry roasted semolina / sooji. it can be prepared with several variations and hence it is known with different names like, uppumavu, uppuma, uppindi, uppeet etc Upma, uppumavu or uppittu is a dish originating
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HEALTHY CARROT UPMA /CARROT SEMOLINA PORRIDGE / CARROT SOOJI UPMA / CARROT RAVA UPMA A popular and easy breakfast recipe from south india and western india, cooked with dry roasted semolina / sooji. it can be prepared with several variations and hence it is known with different names like, uppumavu, uppuma, uppindi, uppeet etc Upma,
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MORINGA THEPLA/ DRUMSTICK LEAVES THEPLA / HEALTHY THEPLAS Indian Prime Minister Narendra Modi claimed he eats drumstick parathas / theplas once or twice a week to stay fit and healthy, and advised his people to do the same as he celebrated the first anniversary of the Fit India Movement . even explained the health benefits of
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HORSEGRAM DAL RECIPE /HIGH PROTEIN DAL /KULTHI /KULITH Horsegram contains the highest protein content of any lentil in the world. This grain is fed to horses to keep them energetic and maintain weight, hence the namesake. Horsegram is also rich in iron and calcium among other nutrients. It is a poor man’s food as it provides a lot
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DRUMSTICK FLOWERS EGG STIR FRY /EGG STIR FRIED WITH MORINGA FLOWERS BENEFITS OF DRUMSTICK FLOWERS Each part of the drumstick tree — leaves, fruit, flowers and roots — is edible and has been used for generations. … It is deemed as a superfood. The flowers have such a delicate and soft texture, but once cooked, it takes a deeper
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HEALTHY DRUMSTICK LEAVES DAL / MORINGA DAL Pulses or lentils are rich in protein, fibre and iron. That’s why, eating dal every day can help you stay healthy and fit. Love it or hate it, but you can’t go without a katori of dal, especially when you’ve grown up in India. The leaves have 7 times more vitamin C than
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HEALTHY DRUMSTICK LEAVES ADAI Adai is a healthy, protein-rich and nutrient dense lentil crepe from Tamil Nadu cuisine. Adai is a healthy, protein rich breakfast dish made using mixed dals and rice. It’s is slightly thicker and heavier than dosa. Adai with Aviyal is a great combo served in most of the restaurants and even in homes. In Drumstick
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MORINGA PARATHA RECIPE / DRUMSTICK LEAVES PARATHA / HEALTHY BREAKFAST RECIPE PM Narendra Modi eats this to boost immunity – Indian Prime Minister Narendra Modi claimed he eats drumstick parathas once or twice a week to stay fit and healthy, and advised his people to do the same as he celebrated the first anniversary of
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HEALTHY JOWAR FLOUR UPMA / HEALTHY MILLET FLOUR UPMA / TRADITIONAL MAHARASHTRIAN UKADPENDI RECIPE BY DISHA LAHORI Ukadpendi is a nutritious dish Ukadpendi is a traditional Maharashtrian breakfast recipe. It is basically a healthy wheat flour upma that makes for a warm and comforting meal. Here I have tried the same recipe with jowar flour
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CLUSTER BEANS CHUTNEY / GAVAR CHA THECHA Thecha or kharda is an authentic Maharashtrian recipe made from green chilly or red chilly garlic chutney. It is served with jawari (sorghum) or bajra bhakri (roti). Here in the same recipe of thecha we are going to try with gavar /guar /cluster beans . Cluster beans come in
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HALWYACHE DAGINE / SUGARY JEWELLERY BY SHWETA GALINDE Celebrate the festival of harvest with tilgul and halwyache dagine. Its traditional to make them during Sankranti festival. The customary sugar jewellery, halwyache dagine, is sugar candies made out of roasted sesame seeds combined with sabudana and sugar powder. Halwa or sugar beeds are used in making
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INSTANT KHANDVI BY DISHA LAHORI Khandvi, a popular Gujarati snack that is also served for breakfast in the Gujarati households. Khandvi, also known as Patuli, Dahivadi or Suralichi Vadi, is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists of yellowish, tightly rolled bite-sized pieces and is primarily
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VANGYACHE BHARIT KHANDESHI STYLE | HOW TO MAKE MAHARASHTRIAN STYLE BAINGAN BHARTA BY DISHA LAHORI Khandeshi Vangyache Bharit (Maharashtrian Baigan Bharta) Khandesh is a western north region of Maharashtra,India . It is very popular dish in khandesh region. It is spicy, creamy and super delicious. It can be enjoyed with bhakri, roti or puri
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STUFFED DAL DHOKLI BY SUSHMA HITEN Dal dhokli, varan phal, or chakolya is a Rajasthani, Gujarati and Maharashtrian dish made by boiling thick wheat flour noodles in a pigeon pea stew. Dal Dhokli is a spicy, sweet, one-pot meal, Dal dhokli, varan phal, or chakolya is a Rajasthani, Gujarati and Maharashtrian dish made by boiling thick
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