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Showing posts with the label Marathi Cuisine

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Shev (Sev) Bhaji

on May 10, 2012

Marathi Cuisine Veg Curry Vegan Recipes

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Shrikhand

on April 06, 2012

Desserts (Sweets) Gujarati Cuisine Konkani Saraswat Cuisine Marathi Cuisine

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Kothimbir Vadi (Steamed Cilantro Cakes)

on February 07, 2012

Appetizers Marathi Cuisine Vegan Recipes

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Dadpe Pohe

on October 23, 2011

Gluten Free Recipes Marathi Cuisine No Cook Recipes Quick Recipes

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Gujarati Khandvi / Suralichya Wadya

on August 26, 2011

Appetizers Gujarati Cuisine Marathi Cuisine

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Misal Pav

on August 03, 2011

Beans and Dals Chaat (Street Food) Marathi Cuisine

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Aamras Puri

on July 22, 2011

Desserts (Sweets) Indian Bread Marathi Cuisine Puri

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Koshimbir - Veggie Salad

on March 09, 2011

Marathi Cuisine Soup and Salad

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Nevri or Karanji

on February 14, 2011

Desserts (Sweets) Diwali Faraal Konkani Saraswat Cuisine Marathi Cuisine

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Sabudana Thaalipith (Savory Sago Pancakes)

on January 21, 2011

Konkani Saraswat Cuisine Marathi Cuisine No Onion Garlic Sabudana Recipes Vegan Recipes

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Bharwa Baingan / Bharleli Vangi / Stuffed Eggplants

on October 11, 2010

Marathi Cuisine Veg Curry

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Tikhat Mithachi Puri

on September 18, 2010

Indian Bread Marathi Cuisine Puri Vegan Recipes

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Shankarpali / Tukdi / Namakpare

on September 16, 2010

Crunchy Snacks Diwali Faraal Konkani Saraswat Cuisine Marathi Cuisine

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Vangyacha Bharith (Baingan ka Bharta)

on September 15, 2010

Marathi Cuisine

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Quick Aloo Matar

on July 23, 2010

Marathi Cuisine No Onion Garlic Quick Recipes Veg Curry

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Naval Kol Bhaji / Kohlrabi Stir-fry

on July 05, 2010

Marathi Cuisine Veg Stir-fry Vegan Recipes

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Sabudana Khichdi / Sago Pilaf

on June 25, 2010

Konkani Saraswat Cuisine Marathi Cuisine No Onion Garlic Sabudana Recipes

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Gavarchi Bhaji (Cluster Beans Curry)

on May 26, 2010

Marathi Cuisine No Onion Garlic Veg Curry

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Capsicum Besan (Chick Pea Flour) Curry

on April 23, 2010

Marathi Cuisine Veg Curry Vegan Recipes

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Marathi Egg Curry

on April 21, 2010

Egg Recipes Marathi Cuisine Non Vegetarian

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Achar (Indian Pickles)
Air fryer Recipes
American Cuisine
Andhra Cuisine
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Baby Corn Recipes
Baking
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Bengali Mithai

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Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 -

Ricotta Cheese Gulab Jamun

Gulab Jamun is one of the popular Indian sweets made of Khoya or Mava. Till date, I used to prepare Gulab Jamun using milk powder, as Mava is not easily available here. Recently, I started using Ricotta Cheese as an alternative to Mava for Mithai like Kalakand and Rasmalai . Today I tried this Italian Cheese for our desi Gulab Jamun and it turned out excellent. Ingredients: Ricotta Cheese - 15 oz (425 gm) All Purpose Flour/Maida - 2 1/2 tbsp Baking Soda - 1/8 tsp Sugar - 1 3/4 cups Water - 1 3/4 cups Lemon Juice - 1 tsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Oil or Ghee for frying How to prepare Indian Gulab Jamun using Ricotta Cheese: Preparing Sugar Syrup: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Heat sugar and water in a vessel. Bring it to a boil. Cook at low flame until the sugar syrups turns sticky (one thread consistency). When you touch the sticky syrup, you can see a single thread forming between your t

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal) Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal. Puranpoli

Konkani Vali Ambat

Vaali Ambat or Vaali Bhaji Randayi is a Konkani coconut curry recipe. This leafy vegetable is known as Vaal or Vali Bhaji in Konkani, Mayalu in Marathi and Basale Soppu in Kannada. I guess its English names are Malabar Spinach or Chinese Spinach . There are a few variations to this Vaali Ambat - one is made adding papaya, another one with sukke sungta/dry prawns and third with bikan/jackfruit seeds. Ingredients: Vaali Bhaji/Mayalu/Basale Soppu - a bunch Toor Dal/Split Pigeon Peas - 1/4 cup Onion - 1 small Garlic/Lasun - 4 big cloves Grated Coconut (Fresh or Frozen) - 1 cup Dry Red Chillies - 5 Coriander Seeds/Dhane - 1 tbsp Tamarind/Chinch/Chincham - about 1/2 tsp Turmeric/Haldi - 1/4 tsp Salt Oil How to prepare Vaali Randayi: Separate the leaves (paalo in Konkani) and stems (dente in Konkani) of vaali bhaji. Roughly chop the washed leaves. Use the tender stems and cut it into big pieces. Medium chop the onions. Crush the garlic cloves. Wash toor dal well and c

Quick Aloo Matar

Most of us love the well known North Indian entrée Aloo Matar . But it involves a lot of prep work, especially the restaurant style creamy one. This Marathi version of Aloo Matar, called as Matar Batatyacha Rassa is easy, even for newbies. Ingredients: Green Peas/Matar - 1 1/2 cup Boiled Potatoes - 2 big Cumin/Jeera Seeds - 1/2 tsp Asafetida/Hing - 1/8 tsp Turmeric/Haldi - 1/8 tsp Cayenne Pepper/Red Chili Powder - 2 tsp Garam Masala - 1/4 tsp (optional) Lemon or Lime Juice - 1 tbsp Cilantro/Coriander Leaves/Kothimbir - few sprigs Oil - 1 tbsp Salt How to cook Marathi Aloo Matar: Heat about 1 tbsp oil in a pan/skillet and add cumin seeds, asafetida. After few seconds, add green peas and turmeric. Sauté green peas for about 2 minutes. Add about 1 cup water, salt, cayenne pepper and garam masala. Mix and cook till peas turn soft. Add mashed (or diced) boiled potatoes and cook for about 5 minutes. Add water if required. Boiled potatoes tend to abso

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