Ingredient: cumin seeds

Corn Palak

Corn Palak

Corn Palak is the best combination in curry. As we know spinach is highly nutritious and contains iron. It helps to give immunity and power. Corn is a Cereal Grain. Corn kernels contain calories, vitamins, fiber, and carbohydrates. This recipe is a variation of Palak Paneer […]

Kala Chana Curry

Kala Chana Curry

Kala Chana is also naming as black chana masala, black chickpea curry, etc. It is cuisine from India. It’s a different type of variety of chickpea or Bengal gram black in color. The seeds are small in size. It contains high sources of Protein. It […]

Lauki Thalipeeth

Lauki Thalipeeth

Lauki Thalipeeth
Lauki Thalipeeth

Lauki Thalipeeth is a delicious Maharashtrian recipe.

Step by step photo will help you to understand recipe easily. It is made with bottle gourd incorporate with flours and spices.

Bottle gourd – It contains a high amount of water and a rich source of Vitamin C, K, and Calcium. It also helps in weight loss. It has different names like Calabash, Long Melon, Doodhi, etc. Bottle gourd has a lot of health benefit including Stress, Stomach problem, Heart disease, and cooling effect etc.

Lauki Thalipeeth is very tasty, healthy and it a Maharashtrian delicacy. But kids avoid eating bottle gourd. This recipe is kid friendly and they will not notice it contains bottle gourd. It can eat with tomato ketchup, chutney, curd, pickle or without any supplementary. This recipe I have learned from my Mom, traditional, very tasty and crispy.

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Lauki Thalipith
Lauki Thalipeeth recipe - Maharashtrian delicacy, very tasty healthy and crisp recipe.
Lauki Thalipeeth
Course Breakfast, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
pieces
Ingredients
Course Breakfast, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
pieces
Ingredients
Lauki Thalipeeth
Instructions
Making Batter
  1. Take medium sized bottle gourd, peel and cut in half.
    Bottle Gourd
  2. Scoop out all seeds and grate with a grater or in a food processor.
    grated Bottle Gourd
  3. Add grated bottle gourd in a mixing bowl. And red chili powder, turmeric powder, sesame seeds, carom seeds, cumin seeds and salt.
  4. Then add ginger-garlic paste and mix well.
    Mixing spices
  5. Add rice flour, gram flour, and wheat flour and again mix well.
  6. Now add water little by little and make a batter.
  7. Cover the batter and keep aside for 10-15 minutes.
Making Lauki Thalipeeth
  1. Heat non-stick pan and grease some oil. Make sure pan should be hot enough.
  2. Pour 2 spoons batter and spread in a circle.
  3. Cover and cook till edges of the Thalipeeth become brown.
  4. Apply some oil on the edges and top of the Thalipeeth. Then flip the Lauki Thalipeeth and cook from another side.
    Making Thalipeeth
  5. Cook till upper layer changes the color and lower layer turns to golden brown.
  6. Make all Lauki Thalipeeth in the same way and serve hot with curd and pickle.
Recipe Notes

You can make by kneading the dough by adding little water. Take a small ball of dough and roll Thalipith on baking paper or cloth. or spread with palm by applying some oil. Lift with it with the cloth or baking paper, place on pan and remove baking paper or cloth gently.


Palak Paratha/Spinach Paratha

Palak Paratha/Spinach Paratha

Palak Paratha is very healthy and delicious recipe. It is made with palak (spinach) puree and some spices combine with the wheat flour. Palak (spinach) contains a large amount of Iron and also has Calcium content. It is a good source of Vitamin B, Vitamin E, […]

Dal-Baati

Dal-Baati

  Dal-Baati is a Rajasthani, Indian food. Spicy Dal and freshly made hot Baatis with ghee is a perfect combination of Rajasthani meal. Rajasthan is famous for their regal caterer and their culture. Dal is prepared with Moong dal (Split green gram), Chana dal (split […]

Semolina (Rava) Upma

Semolina (Rava) Upma

Rava Upma recipe

Upma is made using wheat semolina i.e. Rava. It is prepared in Maharashtra, South India, etc. In South, India Upma is very common and it is made up of fine sooji or semolina, urad dal (black gram) and it’s soft and sticky. But in Maharashtra, it is made up of semolina spiced up with chili, tomato.

This recipe is a Maharashtrian recipe which will be spicy and tasty. Upma is very easy and healthy, can easily make within 20 minutes. It is used to eat at morning breakfast. Before this, my recipe always had become sticky but one of my friends told me a proper recipe which is non-sticky and fluffy.

If you want to know more about the Maharashtrian recipe then click recipes Kande Pohe, Kothimbir Vadi, etc.

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Semolina (Rava) Upma
Upma recipe - It is a healthy recipe, easy to make, non-sticky and fluffy.
Course Breakfast
Cuisine Maharashtrian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Breakfast
Cuisine Maharashtrian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
Roasting Semolina
  1. Heat 1 tablespoon oil in a Kadhai or pan.
  2. Add semolina and stir.
  3. Roast semolina in slow flame. Stir continuosly.
  4. Cook till it become golden color. Remove from Kadhai and keep it aside.
Making Upma
  1. In the same pan, heeat 2 tablespoon oil and add mastard seeds. Let it crackle.
  2. After that add cumin seeds and potatoes. Saute till become potatoes golden in color.
  3. Now add asafetida, curry leaves, chili and onion. Stir until onion becomes transelucent.
  4. Then add tomatoes and green peas and mix well. Cook till tomatoes become soft. Meanwhile boil water in another deep pan or in electric kettle.
  5. Add turmaric powder, salt and stir. Allow to cook for 1 minute.
  6. Lastly, add roasted semolina and mix well.
  7. After 1 minute, add boiling water to sooji litltle by little and mix it. So that sooji can cook evenly and it will become fluffy. Cover with lid and alow to cook for 3-4 minutes. Stir occasionally.
  8. Now Upma is ready to serve. Garnish with chopped coriander. Enjoy hot Upma with lemon slice.
Recipe Notes

Add boil water to sooji little by little and mix it again add water little by little and again mix it. Repeat 2-3 times.


Kande Pohe

Kande Pohe

   Kande Pohe is a most famous Maharashtrian breakfast dish. It is very easy to make and take only 15-20 minute. There is a different name for this dish like Pohe, Aloo Paha, Tarri Poha. I really like this dish very much and I usually […]

Sabudana Khichdi/Sago Khichdi

Sabudana Khichdi/Sago Khichdi

Sabudana khichdi is generally we eat in fasting. It eats during fasting like Navratra, Mahashivratri, Chaturthi, etc. in Indian Pooja. Simple and light seasoned with spices. Sago is made from tapioca/cassava plant. Sago has high calorific value due to the presence of starch and fat. […]

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Baigan Masala
Baigan Masala

Baigan masala curry is more popular Indian main course recipe. Most of the time in festival, wedding, Puja or some guest are coming in the home then we generally prefer to cook Baigan masala curry.

This recipe I have written because it’s so easy to make that anyone can prepare and so much tasty. I have learned this recipe from one of my friend which I usually went to her home for lunch. Suggesting, picking small, green, heavy brinjals. Avoid picking lightweight brinjals because it contains seeds which are not tastier. Follow the step by step procedure which you will help in better taste. This is simple steps where we do not to do any stuffing which is a very lengthy process.

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Eggplant Masala Curry/Brinjal Masala/Baigan Masala
Brinjal masala recipe - Do not worry about stuffing, no more extra masala. Ingredients which is available easily in the home.
Baigan Masala
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
For Paste
For Gravy
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
For Paste
For Gravy
Baigan Masala
Instructions
Paste
  1. In the grinder jar, add garlic cloves, ginger, dried red chili, onion, tomato, coriander seeds, cumin seeds, desiccated coconut and make a smooth paste. Keep it aside.
Shallow Frying
  1. Firstly, rinse the brinjals and cut it the in halves and then again another half in"+" direction. Soak in water.
  2. Heat 1 tablespoon oil in a saucepan. When oil turns hot, add these brinjals in it.
  3. Stir in medium-high flame. Simmer until half cooked. And remove it from the saucepan, keep it aside.
Gravy
  1. In the same saucepan add 2 tablespoon oil and add bay leaf, mustard seeds let them sizzle. Add asafetida and stir.
  2. Now add onion-tomato paste which we made earlier. Sauté till 5-6 minutes.
  3. Now, all add dry spices, red chili powder, turmeric powder, salt, garam masala and stir well.
  4. Now, all add dry spices, red chili powder, turmeric powder, salt, garam masala and stir well.
  5. If we found masala separating from oil and we can see oil spots then add fried brinjals.
  6. Now mix them gently and add 1 cup water, or as per required, cover it. Simmer for 5-6 minutes.
  7. Stir occasionally to avoid burning of masala.
  8. Cover it and cook till cooked completely. Stir in between if needed add more water.
  9. Now switch off the flame and sprinkle some chopped coriander.
  10. Masala Baigan is ready to serve. Enjoy with chapatti or rice.
Recipe Notes
  1. Do not overcooked brinjals for better taste.
  2. You can add peanut powder for a thicker gravy.
  3. You can add 1/2 cup of curd for masala curd brinjals.
Paneer Tikka Masala

Paneer Tikka Masala

Paneer tikka masala is made with paneer and spicy gravy. It’s Indian main course dish, which we can eat with Chapati, Naan or with Rice as well. This is one of my favorite dishes, that’s what instead of order from restaurant why should not make it at home.I […]