Ingredient: red chili powder

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.

Print Recipe
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 […]

Kothimbir Vadi (Coriander Fritters)

Kothimbir Vadi (Coriander Fritters)

deep fried Kothimbir Vadi

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 always simpler with few ingredients and can easily make. Being Maharashtrian, I like this dish very much. I like to eat with a cup of tea within a snack.  There are so many ways to make this dish but I always like to do in simpler ways. So that anyone can make it.

If you want to know more about Maharashtrian recipes please check Kande Pohe, Rava Upma.

Print Recipe
Kothimbir Vadi (Coriander Fritters)
Kothimbir Vadi recipe - Maharashtrian famous street food. Delicious and mouthwatering.
deep fried Kothimbir Vadi
Course Snack
Cuisine Maharashtrian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
Ingredients
Course Snack
Cuisine Maharashtrian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
Ingredients
deep fried Kothimbir Vadi
Instructions
Making Batter
  1. Take 1 cup of gram flour in a mixing bowl.
  2. Add red chili powder, turmeric powder, garam masala, chat masala, coriander powder, salt, sesame seeds and mix well.
  3. Now add ginger-garlic paste, lemon juice, and coriander leaves and again mix it properly.
  4. Now add water little by little and mix it and make a medium-thick batter. Or add water little by little and make a soft dough.
Steaming Kothimbir Vadi
  1. Boil 2-3 cups water in a steamer.
  2. Grease the steaming plate and pour the batter. Or place the dough into the steaming plate.
  3. Tap the plate and place into the steamer.
  4. Cover the lid and allow to steam on low-medium flame for 15-20 minutes
  5. Once done, it will leave sides, check with toothpick or knife.
  6. Once cools down, remove the sides and cut into square pieces.
Frying Kothimbir Vadi
  1. Heat the oil in a pan over medium-high flame. Make sure its hot by adding small kothimbir vadi. And then add 5-6 vadis at a time.
  2. Turn and fry to the other side. Fry until golden brown.
  3. Drain out vadis on kitchen towel.
  4. Hot crispy Kothimbir Vadi ready to serve. Enjoy within snacks with tea. Or as a side dish.
Recipe Notes
  1. Instead of deep frying, you can shallow fry, seems it already steamed.
  2. If you want spicier then add more red chili powder or chopped green chilies.

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. Print Recipe Gobhi Paratha Gobhi paratha recipe – best recipe with few ingredients. paratha, and curd mouth-watering recipe. Course Breakfast […]

Crispy Masala Bhindi (Okra)

Crispy Masala Bhindi (Okra)

Crispy Masala Bhindi
Crispy Masala Bhindi

Crispy Masala Bhindi is a combination of tangy and spicy flavor. It can make with Indian spices which incorporate with Bhindi (Okra).

Crispy Masala Bhendi is one of my favorite side dish which can eat with Chapatis, Paratha or Dal-rice. It’s a very time-saving recipe. You have to make the preparation of marinating Bhendi or Okra. And as a result, it will take only 8-10 minutes to cook that’s it.

I have made this recipe with tempering (Tadka) but you can make this recipe by baking or deep frying. For this please check Recipe Notes. Also, you can make this by shallow frying little by little on high speed.

Print Recipe
Crispy Masala Bhindi (Okra)
Crispy masala bhindi recipe - It is the side dish, very tasty, time-saving and easy to make.
Crispy Masala Bhindi
Course Side Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
For Marinate
For Tempering (Tadka)
Course Side Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
For Marinate
For Tempering (Tadka)
Crispy Masala Bhindi
Instructions
Marinating
  1. Rinse Bhindi or Okra in a tap water 2-3 times. And dry them with the kitchen towel and keep it aside.
  2. Cut head and tale first and cut them in half and make 4 pieces. As shown in fig.
  3. Take a mixing bowl add all dry spices, red chili powder, turmeric powder, garam masala, chat masala, salt and mix well.
  4. Then add cut and sliced bhindi or Okra in a mixing bowl and mix well. Add lemon juice, groundnut powder and mix it again.
  5. Now sprinkle gram flour and rice flour and coat it all over.
  6. Marinate Okra mixture for a ½ or 1 hour.
Tempering
  1. Take a non-stick pan or kadhai, heat 2 tablespoon oil.
  2. Add mustard seeds, let it crackle and then add cumin seeds.
  3. Then add curry leaves, asafetida, red chili, and stir.
  4. Now add sliced green chili give a quick stir.
  5. Lastly, add marinated okra in a kadhai mix and sauté for 7-8 minutes. And you all have done.
  6. Sprinkle some coriander and "Crispy Masala Bhindi" is ready to serve. Enjoy "Tangy Crispy Masala Bhendi" with chapatti or naan.
Recipe Notes

If you want crispier, you can just dip fry marinated okra or can bake it.

  1. For baking okra, preheat oven to 180 degree Celsius. Spread marinated okra on the greased baking tray. Brush some oil on the top of okra and bake it for 10 minutes at 180 degree Celsius or till the okra become crispy and golden in color.
  2. You can just do preparation (marinating) before and keep it in the refrigerator overnight. It will save your time.

Jack-fruit Curry (Kathal Sabji)

Jack-fruit Curry (Kathal Sabji)

Jack-fruit curry is made with raw and tender jackfruit. It can serve with rice and chapati. It is a fresh, aromatic and vegetarian delicacy. Jackfruit: – Jackfruit is very popular food item in the tropical regions of the world. Though its National fruit of Bangladesh, it […]