Friday, May 29, 2015

Maharashtrian Goda Masala

Goda Masala is a spice mix made out from dry coconut and various other spices.
This masala is used in everyday cooking in all maharashtrian dishes while preparing vegetables, dals and some snacks aswell.

This goda masala is easily available at any grocery stores. However I would like to share my version of this goda masala with you all.

  • 2 tbsp Dry Coconut (grated) 
  • 2 tbsp Sesame seeds
  • 4-5 Dry red chillies
  • 1/2 cup Coriander seeds
  • 1/4 cup Cumin seeds
  • 3 Bay leaves
  • 3 small Cinamon sticks
  • 4-5 Black peppercorns
  • 6-7 Cloves
  • 4 tspn Shah Jeera
  • 1 tsp Turmeric powder
  • 1 tsp Hing
  • Oil
  • In a broad pan, separately dry roast sesame seeds and grated dry coconut till its colour changes to brown. Keep this roasted sesame seeds and coconut aside.
  • Now in the same pan, add 1 tsp oil and lightly fry rest of the ingredients (except halad & hing) one by one till the spices release aroma and get light brown colour.
  • Keep all the ingredients aside to cool down.
  • Once all the ingredients are cooled, put them into a blender and add halad and hing. Now blend all the ingredient to a fine powder.
  • This goda masala is used in various maharashtrian dish preparations such as vegetables and dal's.
  • Store this goda masala into an airtight container. 

Monday, May 25, 2015

Ratalyacha kees - Grated Sweet Potato Stir fry

A slightly sweet comfort dish especially made during fasting days.Soft and crunchy at the same time. Best breakfast dish.

Ingredients: (Serves 4) 
  • 1/2 kg Ratala (Sweet Potato)
  • 2 tbsp Ghee
  • 2 tsp Cumin seeds
  • 3 Green chillies
  • 1 tsp Sugar (Optional)
  • 1/2 cup Daanyacha kut (Roasted peanut powder)
  • Salt to taste

  • Wash, peel and grate sweet potato. Be quick while grating the potato as due to oxidation it changes colour. 
  • If you want, put the grated sweet potato in water incase you are not going to cook it immediately.
  • Now in a kadhai add ghee and cumin seeds. When cumin seeds sizzles add finely chopped green chillies and grated sweet potato(incase you have kept sweet potato in water, then squeeze all the excess water from the potato otherwise your kees will get soggy).
  • Now in this sweet potato add salt, sugar, roasted peanut powder and mix well.Cover with lid and let the sweet potato cook on steam for 15-20 minutes till it becomes tender. Stir occasionally.
  • When perfectly cooked, this kees will become little transparent and glazzy.
  • Ratalyacha kees is ready. Serve hot.
Thank you for visiting My Blog!!

Thursday, May 21, 2015

Kothimbir Vadi (Coriander Leaves Fritters)

A quintessential Maharashtrian snack. A different way of cooking this delightful snack without using pressure cooker or steamer.

Ingredients: (Serves 4)
  • 2 cups kothimbir (coriander leaves) finely chopped
  • 1 1/2 cup Besan
  • 4 tbsp Roasted Peanut Powder
  • 6-7 cloves Garlic (curshed)
  • 1 tsp Mustard seeds
  • 1 tbsp red chilly powder
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Hing
  • Salt to taste
  • 1 tbsp Oil for tempering
  • Oil for frying
  • 2 cups Water 
  • Step 1: In a bowl add chopped kothimbir, besan, red chilly powder, salt and water. Mix well to form a paste (paste should not be very thick or very thin). See to it that no lumps are formed.
  • Step 2: In a kadhai (Non-stick would be great) heat 1 tbsp oil. Add mustard seeds and allow them to crackle. Add turmeric powder, hing and crushed garlic cloves and saute till raw smell of garlic fades away. Do not brown the garlic.
  • Now add roasted peanut powder and kothimbir mixture and keep on stirring the mixture continuously till it cooks. This type of procedure requires quite a bit of effort.
  • When the mixture gets glazzy and starts to leave the edges of the pan its a sign that the kothimbir vadi mixture is ready.
  • Now grease a plate with oil and pour this mixture onto it, using your palm tap the mixture to get an even surface.You need to do this step when the kothimbir vadi mixture is hot. If you are finding it difficult to tap the hot mixture then grease a bottom of a bowl with oil and use that for tapping to make an even surface.The vadi should be atleast 1 inch thick.
  • Now cut the plated kothimbir vadi mixture into square or dimond shape. When the kothimbir vadi cools down a bit deep fry or shallow fry the vadi's as per your preference.
  • Enjoy with roasted peanut chutney or sauce.
Thank you for visiting My Blog!!

Wednesday, May 20, 2015

Tandalache Vade - Rice Fritters

A staple food from malvan region from west coast of Maharashtra. A fabulous flavourful, crispy and tasty wade served with Chicken curry. 

  • 1/2kg Rice Flour
  • 100 gms Urad dal
  • 100 gms Wheat flour
  • 4nos. Methi (Fenugreek) seeds (Grind in blender to a smooth powder)
  • Salt
  • 2 tbsp Coriander powder
  • Hot Water for kneeding dough
  • 1 tbsp Oil for tempering
  • Oil for frying.


  • Soak urad dal overnight or for 8hrs and then blend to a fine paste without adding water.
  • In a bowl, add rice flour, urdal dal paste, wheat flour, methi (Fenugreek) seeds powder, salt and coriander powder. 
  • Mix all the ingredients well. Now in a small kadhai add 1tbsp of oil and heat till you see smoke coming from it. 
  • Now add this hot oil to the rice flour mixutre and mix well with a spoon. Then add hot water at a time and start kneading the dough. 
  • Knead the dough to a stiff consistency.
  • After kneading the dough, apply little oil to the dough to stop it fry getting dry and cover with damp cloth and keep aside for 20mins.
  • After 20 minutes roll out the wade in a small circular shape and deep fry till golden brown. Do not use dry flour while rolling the wada's. Use oil instead.
  • These wada's can be eaten as it is or as traditionally served with chicken sagoti or any chicken/mutton gravy dish.

Tuesday, May 19, 2015

Alu Vadi

A scrumptious classic maharashtrian delicacy undoubtedly mouthwatering snack. Sweet, sour, spicy, crispy a delicious combination of spices and alu leaves. Bet ya.. no one can resist this temptation!!!! :)

 Ingredients: (For 1 roll)
  • 1 bunch of Alu leaves ( Colocasia Leaves)
  • 1/2 cup Tamrind pulp
  • 1 cup Gul (Jaggery)
  • 1 cup Besan
  • 2 tbsp Ginger paste
  • 1 tbsp Green chilly paste
  • 1 tsp Red chilly powder
  • 2 tsp Cumin powder
  • 3 tsp Coriander powder
  • 1 tsp Turmeric powder
  • 2 tbsp Sesame seeds (Til)
  • Salt to taste
  • Water
  • Oil
  • Wash the alu leaves and cut the stalk from the leaves.
  • Pat dry the leaves with a clean and dry cloth.
  • In a bowl mix gul (Jaggery) and tamarind pulp before hand and leave it for 30 minutes.
  • In another bowl add besan, ginger & green chilly paste, Red chilly powder, cumin & coriander powder, Turmeric powder and salt. Mix well. Now add Gul-tamarind mixture and sesame seeds and mix all the ingredients well.
  • Add little water from time to time to form a thick batter. 
  • Spread the leaves on a plain surface, start with the biggest leaf first. Spread the leaf pointed side up and apply a layer of the besan mix, now place the next leaf on top of it with pointed side down and apply another layer of besan.
  • Continue this process with 4-5 leaves. Now start rolling the layers from one end, tuck in the edges along the length when you start rolling.
  • Apply a little besan paste where the ends meet. The besan helps to hold ends together.
  • Use Idli steamer or pressure cooker to steam this alu leaves roll. 
  • Place the roll on a steamer and cook on steam for 25-30 minutes
  • After 25-30 mins, remove the roll from steamer and keep aside to cool. Once the roll cools down cut it into slices. 
  • Alu vadi is ready. Deep fry or shallow fry these vadi's as per your preference.
  • These tasty alu vadi can be eaten as it is without frying.
  • Garnish with grated coconut and coriander leaves. 
Tip: You may also temper the alu vadi from above, by heating oil in small kadhai and adding mustard sees, sesame seeds,hing and curry leaves. Pour this tempering on alu wadi and enjoy!

Thank you for visiting My Blog!!

Monday, May 18, 2015

Bharli Bhendi - Stuffed Okra

A flavorful stuffed ladyfinger. Spicy & tangy. A snack in itself. 

Ingredients: (Serves 2)
  • 200gms Bhendi (Okra/Ladyfinger)
  • 1 cup Besan (Gram Flour)
  • 2 tbsp Goda Masala or Coriander-Cumin seed powder or Garam Masala use either.
  • 1 tbsp Red chilly powder
  • 2 tsp Cumin powder
  • 2 tbsp Amchur powder (Dry Mango Powder)
  • 1 tsp Sesame seeds (Til)
  • Salt to taste
  • 2 tbsp Danyacha kut (Roasted peanut powder) Optional
  • Oil for frying
  • Wash and pat dry bhendi. 
  • Cut the edges and make a slit in between.
  • In a bowl add all the rest of ingredients except oil and mix well. 
  • Check for seasoning.
  • Now fill this tangy besan mixture into the slit bhendi. 
  • In a pan/tava add oil and place the stuffed bhendi. Drizzle extra oil over the bhendi if required. Shallow fry the bhendi till masala and bhendi cooks well.
  • Serve as it is or as a side dish.

Saturday, May 9, 2015

Chicken Masala - Chicken Curry

Finger licking delicious comfort food made with simple ingredients & relished with flatbread and rice!! 

Ingredients: (Serves 2) 

  • 300 gms Chicken 
  •  1 Cup Dry Shredded Coconut
  • 1/2 Cup Coriander Leaves
  • 1 tbsp Cumin Seeds
  • 2 Inch Long Cinnamon Stick (Dalchini)
  • 1 tbsp Ginger Garlic Paste
  • 1 Green Chilly
  • 2 Medium Sized Onion finely chopped
  • 1 Medium Sized Tomato finely chopped
  • 1 tbsp Red Chilly Powder
  • 2 tbsp Coriander Powder
  • 4 tsp Kanda-lasun masala / Onion - Garlic Masala (Optional)
  • 4 tsp Chicken or Mutton Masala of your choice
  • 1/2 Lemon Wedge
  • Salt to taste
  • 2 tbsp Oil
  • 4 cups Water or Chicken stock
  • In a pressure cooker add chicken pieces, turmeric powder, salt and 2 cups water. Pressure cook till 3 whistles.
  • Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown. Keep this mixture aside to cool down.
  • Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste. Do not add water. Keep this paste aside.
  • Now in a thick bottom pan heat oil. Add cinnamon stick (Dalchini) and finely chopped onions and saute till onions are translucent. Do not brown the onions. 
  • Add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away. Add finely chopped tomatoes and cook till tomatoes are tender.
  • Once onion & tomato mixture is cooked, add the coconut paste that we blended and 1/4th cup of water. Mix well. Cook till oil starts separating from the coconut mixture.
  • Add red chilly powder, chicken or mutton masala, coriander powder, kanda-lasun masala and mix well. Saute till oil separates from the masala.
  • Now add chicken stock or water as per required consistency and let the gravy come to a boil. Add chicken pieces and salt (be careful while adding salt as we added salt in chicken pieces earlier).
  • Check for seasoning at this stage. Cook covered for 20 minutes on medium flame (stirring occasionally).
  • Chicken Masala - Chicken Curry is ready.
  • Garnish with finely chopped coriander leaves and serve hot with Vade, Roti, Rice or Bread.
  • While serving squeeze lemon juice in the curry.
Thank you for visiting My Blog!!

Wednesday, May 6, 2015

Batata Bhaji - Spicy Steamed Potato

Simple, easy & comfort dish. Immensely loved by all.

Ingredients: Serves 4
  • 7-8 Medium size Potatoes
  • 1 big Onion finely chopped
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 Green chillies
  • 4-5 Curry leaves
  • 1/4th tsp Hing (Asafoetida)
  • 1/4th tsp Turmeric powder
  • 2 tbsp Red chilly powder
  • 1 tsp Sugar (Optional)
  • Salt to taste
  • 2 tbsp Cilantro (Kothimbir)
  • 1/2 Lemon Juice (Optional)
  • 3 tbsp Oil
  • Pressure cook potatoes. Remove the skin and cut into medium cubes.
  • In a kadhai, add oil.When oil is hot add mustard & cumin seeds. When mustard seeds crackle add hing, turmeric powder, green chillies, curry leaves and finely chopped onion.
  • Saute onions till translucent. When onions are cooked add red chilly powder, diced potatoes and mix well. Add sugar and salt. Check the seasoning.
  • Cover the lid and cook the potatoes on steam for about 10 minutes on medium flame. Keep on stirring in between. Add chopped coriander leaves and squeeze lemon juice, mix well. 

  • Batata bhaji -Spicy Steamed Potato is ready. Serve hot with roti (Indian flat bread) or puri.
Tip: 1) If you wish you can add 2tbsp of grated fresh coconut for extra flavour.

2) Instead of normal jeera, shahi jeera can be added for rich flavour.