Ingredient: salt

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 […]

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.

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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.

Semolina (Rava) Upma

Semolina (Rava) Upma

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, […]

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 […]

Mawa Gujiya

Mawa Gujiya

Mava Gujiya
Mava Gujiya

Mawa Gujiya is an Indian Sweet. It is made from wheat flour, all purpose flour or semolina and stuffed with Mawa. This is an Indian sweet dumpling.

A piece of dough filled with Mawa and that is deep fried in oil or baked. Mawa Gujiya specially prepared in Holi, Ganesh Chaturthi, Diwali, etc. It has a different name in a different region in India like in Maharashtra – Karanji, in Gujrat – Ghughra, in Bihar – Purukiya, etc. It is one of my husband’s favorite Indian sweets. Whenever I make we fight to eat. So let’s begin to make Mava Gujiayas.

 

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Mawa Gujiya
Mawa Gujiya recipe - Delicious recipe with wheat flour and jaggery which is turned to healthy.
Mava Gujiya
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Ingredients
For Gujiya Cover
For Gujiya Stuffing
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Ingredients
For Gujiya Cover
For Gujiya Stuffing
Mava Gujiya
Instructions
Making Gujiya Dough
  1. In a bowl, take wheat flour and salt.
  2. Heat ghee in a small pan and pour in a floured bowl and combine the flour.
  3. Make a crumble mixture by combining ghee and flour with fingertips.
  4. Now add water little by little, knead and make a stiff and soft dough.
  5. Cover it with lid and keep it aside for 30 minutes.
Making Gujiya Stuffing
  1. Grate the mawa and make a crumble mixture.
  2. Heat pan, add 1 tablespoon ghee.
  3. Now add mawa and stir continuously on low flame for 3-4 minutes. Or cook it till its releasing sides.
  4. Switch off the flame and let the stuffing cool down.
  5. If stuffing cools down add grated jaggery or powdered sugar and chopped dry fruits.
  6. Mix well and keep it aside.
Making Gujiyas
  1. Take the dough and knead it again.
  2. And make 10-12 equal parts. And make a lemon size balls.
  3. Now take 1 ball, dust some flour on rolling board and roll with the help of rolling pin to a circle 4-5 inches diameter.
  4. Place 1 or 2 tablespoons mava stuffing on the 1 side of a circle.
  5. Apply some water on edges of the circle and close into a half circle, gently press the edges with fingertips.
  6. Trim the sides with pizza cutter or knife. Or press the fork in edges of half circle.
  7. Or pleated the edges with fingertips slowly and close it carefully.
  8. Make all gujiyas and cover with a kitchen towel so that it will not become dry.
Baking and Frying Gujiyas
  1. Baking - Preheat oven to 180 degree Celsius. Apply ghee or butter on mawa gujiyas and place on a baking tray. Bake gujiyas at 200 degree Celsius for 20-30 minutes or till golden brown in color, depends on the temperature of the oven.
  2. Frying – Heat oil in a Kadhai on medium-high flame. Check the oil is hot, for this adds a small piece of dough if it's coming slowly up then oil is hot enough.
  3. Now add mawa gujiyas batch-wise. Do not add more gujiyas at a time add 2 or 3 at a time.
  4. Turn to another side and fry all over.
  5. Drain on a paper napkin. Then add another batch and fry them all.
  6. Mawa gujiyas are ready to serve. Serve hot or you can preserve in an airtight box for 4-5 days.
Recipe Notes

If your mawa stuffing is too sticky then you can add roasted rice flour. It will help to keep stuffing tight and it does not come out from gujiyas.


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 […]