Ingredient: turmeric 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.

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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.


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)

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.


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 […]

Paneer Tikka Masala

Paneer Tikka Masala

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 followed easy steps which can make dish easy and tastier. Believe me, it’s better than the restaurant and I did not add so many spices. So do not worry about acidity or stomach pain or something else. Its healthy and tasty recipe and I made for my husband on valentine day with surprise candle night dinner.

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Paneer Tikka Masala
Paneer Tikka masala recipe - homemade recipe, which tastes even better than the restaurant.
Paneer Tikka Masala
Course Main Course
Cuisine Indian
Prep Time 40 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Ingredients
For Marinating
For Gravy
Course Main Course
Cuisine Indian
Prep Time 40 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Ingredients
For Marinating
For Gravy
Paneer Tikka Masala
Instructions
Marinating
  1. In a mixing bowl, whisk a hung curd or u can use normal thick curd.
  2. Add ½ teaspoon garlic paste, ½ teaspoon ginger paste, ½ teaspoon red chili powder, ½ teaspoon turmeric powder and salt as per taste.
  3. Add 1 teaspoon lime juice and mix well.
  4. Now add paneer, cubed onion, cubed capsicum and mix gently.
  5. Cover it and let it marinate for 30 minutes.
Barbecue
  1. Preheat oven to 200 degree Celsius.
  2. Grease baking tray with butter. Place marinated Paneer tikka on a baking tray or arrange in skewers for barbeque, brush it with butter or olive oil.
  3. Bake for 200 degree Celsius up to 20-25 minutes. Check it meanwhile till it becomes golden in color
  4. If you do not have an oven, add 2 tablespoon butter or oil in a pan and place paneer tikka such a way that veggies can approach the frying pan.
  5. Flip the veggies and grilled it both sides.
  6. Or arrange the veggies on skewers and flip it. Grilled it both sides till golden in color.
Gravy
  1. Make a smooth paste of onions, garlic, ginger, tomatoes, cumin seeds, coriander seeds, cashew nuts in a mixer grinder.
  2. Heat 2 tablespoon oil in a pan and add bay leaf.
  3. Add smooth paste which we made earlier in the mixer grinder.
  4. When mixture leaves the sides then add chili powder, turmeric powder and salt as per taste. Sauté well, cook it for 1-2 minute.
  5. Now add 1 cup water, bring it boil at medium flame. Cook 3-4 minutes, If it will become thicken and you can see traces of oil then add Kasuri methi and cook it again a couple of minutes more.
  6. Add paneer tikka and veggies mix gently and cook it for 2 minutes.
  7. Now switch off the flame. Your Paneer Tikka Masala is ready to serve. Garnish with coriander leaves.
  8. Serve hot and Enjoy "Delicious Paneer Tikka Masala" with Roti, Naan or rice.
Recipe Notes

When you are going to do barbecue on the pan, keep medium-high flame and turn veggies 1 by 1 keep eye on every veggie.

Keep space between the veggies so that you can turn easily.

Crispy Masala Bhindi (Okra)

Crispy Masala Bhindi (Okra)

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. […]