Ingredient: oil

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, […]

Kothimbir Vadi (Coriander Fritters)

Kothimbir Vadi (Coriander Fritters)

Kothimbir Vadi (Coriander Fritters) is a typical Maharashtrian cuisine. It is a crispy fritters snack which is made with coriander leaves, gram flour spiced up with red chili and salt. In Maharashtra, Kothimbir Vadi serves as a side dish in a regular meal. Traditionally, Maharashtrian cuisine […]

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 […]

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Eggplant Masala Curry/Brinjal 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 […]

Cauliflower Paratha (Gobhi Paratha)

Cauliflower Paratha (Gobhi Paratha)

Cauliflower Paratha is made from flavored cauliflower and vegetables stuffed with wheat dough. Cauliflower paratha is the popular North Indian dish which makes for breakfast.

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Gobhi Paratha
Gobhi paratha recipe - best recipe with few ingredients. paratha, and curd mouth-watering recipe.
Course Breakfast
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
Ingredients
For Stuffing
For Dough
Course Breakfast
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
Ingredients
For Stuffing
For Dough
Instructions
Cauliflower Stuffing
  1. Heat oil in a pan; add ginger garlic paste and sauté.
  2. Now add chopped green chili and stir.
  3. Then add turmeric powder, red chili powder, garam masala, coriander powder and sauté.
  4. Now quickly add grated cauliflower mix it well.
  5. Further, add chat masala and salt as per taste sauté till 5-6 minutes.
  6. Now add chopped coriander and keep it aside. Stuffing is ready.
Paratha Dough
  1. In mixing bowl take 2 cups of wheat flour.
  2. Add ½ teaspoon salt, 1 teaspoon oil and mix well.
  3. Then add water little by little and knead well.
  4. Make a soft dough. Cover it and keep aside for 30 minutes.
Rolling Parathas
  1. Take a small portion of dough, dust some wheat flour on rolling board.
  2. And roll it around 4-5 inch diameter with the help of rolling pin.
  3. Now take cauliflower stuffing and place it in center of chapatti.
  4. Take edges and start plating and bring in the center.
  5. Now press the center and dust some flour and roll it like chapatti size.
Roasting Parathas
  1. Heat the griddle over the medium-high flame.
  2. Place the rolled cauliflower paratha over it.
  3. Flip the paratha to other side.
  4. Now apply some butter or ghee.
  5. Again flip the paratha and apply some ghee or butter to another side.
  6. Press in between so that paratha can cook all the sides.
  7. Repeat the same process for all parathas.
  8. Now Cauliflower Paratha is ready to serve. Enjoy hot with Curd, Pickle or Sauce.
Recipe Notes

When you are making stuffing saute all spices on the low flame so that the spices should not burn.

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 […]