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MAHARASTRA

Popular Dishes of Maharashtra

Vada Pav 

Elevate your street food experience with the iconic Vada Pav. Imagine a spicy potato fritter, crisp and golden, nestled within a soft bun like a treasure waiting to be unveiled. The first bite is a revelation – the fiery kick of the potato mingling with the gentle embrace of the bun, creating a symphony of flavors that dance on your taste buds. The street sounds fade away as you lose yourself in this delectable creation, a testament to the fusion of simplicity and spice. And even after you've devoured the last morsel, the memory of that zesty indulgence stays, a lingering reminder of the vibrant streets of Maharashtra.

vada pav.webp

Ingredients :

For the vada (spicy potato fritter):

  • 4 medium-sized potatoes, boiled and mashed

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 1 tsp ginger-garlic paste

  • 2-3 green chilies, finely chopped

  • A few curry leaves

  • 1/2 tsp turmeric powder

  • Salt to taste

  • Oil for frying

For the pav (bread roll):

  • 8 pav (dinner rolls)

  • 2-3 tbsp butter

Steps To Follow:

  1. Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves, and let them splutter.

  2. Add ginger-garlic paste, green chilies, and sauté for a minute.

  3. Add turmeric powder, mashed potatoes, salt, and mix well. Cook for a few minutes until the mixture comes together.

  4. Allow the potato mixture to cool. Then, shape it into small round balls and flatten them to form patties.

  5. Heat oil in a deep pan for frying. Dip the potato patties in a thin chickpea flour batter and deep-fry until golden brown and crisp. Drain excess oil on a paper towel.

  6. For assembling:

  7. Slit the pav horizontally, without cutting all the way through.

  8. Apply a layer of garlic chutney or green chutney on the inner sides of the pav.

  9. Place a vada in each pav and close it.

  10. Optionally, you can also sprinkle some dry garlic chutney on the vada before closing the pav.

  11. Serve hot with more chutney or ketchup.

Sabudana Khichdi

Embark on a journey of unique flavors with Sabudana Khichdi. Picture delicate tapioca pearls, cooked to perfection and infused with the earthiness of peanuts and spices. With each spoonful, a delightful interplay of textures unfolds – the pearls giving way to the crunch of peanuts, a dance that mirrors the diverse landscape of Maharashtra itself. The gentle heat of the spices warms you from the inside out, creating a comforting and invigorating experience. As you savor the dish, it's almost as if you can sense the rustic charm of Maharashtra's villages and the warmth of its people. And even after the bowl is empty, the memory of that distinctive blend of flavors stays, like a touch of Maharashtrian hospitality you can carry with you

sabudana.jpg

Ingredients :

  • 1 cup sabudana – sago or tapioca pearls, 150 grams

  • â–¢water as required, to soak sabudana

  • 2 potatoes – medium-sized

  • ½ cup peanuts – roasted

  • 8 to 10 curry leaves – optional

  • 1 teaspoon grated ginger – optional

  • 1 green chili – chopped or ½ to 1 teaspoon

  • 1 teaspoon cumin seeds

  • ¼ cup coconut – grated, fresh – optional

  • ½ to 1 teaspoon sugar or as required

  • ½ to 1 teaspoon lemon juice (optional) or as required

  • 3 tablespoons peanut oil or ghee

  • rock salt – required

  • 2 tablespoons coriander leaves – chopped, optional

Steps To Follow:

  1. Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours.

  2. After the sabudana has soaked well enough, check if they have become soft or not.

  3. do this take a few pearls and press them with your fingers. They should get mashed easily.

  4. If you feel some hardness in the center of the sabudana pearls, then add a few tablespoons of water in the bowl. Cover and

  5. leave to soak for 30 minutes more.

  6. Drain the soaked sabudana very well of all the water and set aside.

  7. Boil the potatoes and when warm peel and chop them.

  8. In a pan, dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.

  9. Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.

  10. Making Sabudana Khichdi
    Now heat peanut oil or ghee. Fry the cumin first till they crackle and get browned on low to medium-low heat.
    Now add the curry leaves if using and green chillies. Fry for a few seconds and then add the grated ginger if using.
    Both curry leaves and ginger are optional and can be skipped.
    Saute for a couple of seconds till the raw aroma of the ginger goes away. Now add chopped boiled potatoes and saute for a minute.

  11. Add the Sabudana. Keep on stirring often on a low heat for about 3 to 5 minutes.
    When the sabudana loses their opaqueness and starts becoming translucent they are cooked.
    Don’t overcook as they might become lumpy and hard.
    Turn off the heat and add lemon juice and chopped coriander leaves. Mix well.
    While serving garnish with a few coriander leaves and drizzle with some lemon juice. You can even add some grated fresh coconut on top.

Sol Kadhi 

Sol Kadhi, a coastal enchantment, embodies the azure waves and golden sands in a single sip. The blush of kokum fuses gracefully with the creaminess of coconut milk, creating a symphony of flavors that dances on the palate. With each sip, it's as if the sea breeze gently whispers its secrets, refreshing and invigorating. This elixir of the shores is a tantalizing embodiment of nature's bounty and culinary craftsmanship, offering solace to the soul.

sol-kadhi-recipe-1.webp

Ingredients :

  • 10-12 dried kokum petals

  • 1 cup fresh coconut milk (or canned coconut milk diluted with water)

  • 1/2 teaspoon cumin seeds

  • 2-3 green chilies, chopped

  • 6-7 garlic cloves, crushed

  • A pinch of asafoetida (hing)

  • Salt to taste

  • Water, as needed

  • Fresh cilantro leaves for garnish

Steps To Follow:

  1. Wash the dried kokum petals thoroughly to remove any impurities. Place them in a bowl and add about 1/2 cup of warm water. Let them soak for about 15-20 minutes until they soften and release their color and flavor. The water will turn deep red.

  2. Once the kokum petals are soft, strain the kokum water into another bowl using a fine sieve or strainer. Press the kokum petals with a spoon to extract as much flavor as possible. Discard the soaked kokum petals.

  3. In a blender, add the soaked kokum water, chopped green chilies, crushed garlic, cumin seeds, asafoetida, and a pinch of salt.

  4. Blend the mixture until it forms a smooth paste. If the mixture is too thick, you can add a little water to help with blending.

  5. Strain the blended mixture through a fine sieve or strainer into a mixing bowl. This will remove any coarse particles and give you a smooth liquid.

  6. Now, gradually add fresh coconut milk to the strained kokum mixture while stirring continuously. Coconut milk balances the tangy flavor of kokum and gives the kadhi a creamy texture.

  7. Taste the mixture and adjust the salt and tanginess by adding more salt or kokum water as needed.

  8. Chill the Sol Kadhi in the refrigerator for at least an hour before serving. This will allow the flavors to meld and the drink to become cool and refreshing.

  9. To serve, pour the Sol Kadhi into glasses. Garnish with fresh cilantro leaves for a burst of freshness.

  10. Sol Kadhi can be enjoyed as a standalone drink or served as a side dish with meals. It's particularly great to accompany spicy or heavy dishes as it helps balance the flavors and aids digestion.

Modak 

Ukdiche Modak, a sublime gift to the senses, is a culinary masterpiece with roots in tradition. Its tender rice flour shell, intricately pleated by skilled hands, embraces a luscious filling of coconut, jaggery, and fragrant spices. The artistry and devotion that go into crafting each modak reflect the essence of celebration and reverence. With every bite, a story of festivity and culture unfolds, making Ukdiche Modak an embodiment of love and devotion passed down through generations.

Ukadiche-Modak.jpg

Ingredients :

For the Outer Shell (Rice Flour Dough):

  • 1 cup rice flour

  • 1 cup water

  • A pinch of salt

  • 1 teaspoon ghee (clarified butter)

For the Filling:

  • 1 cup grated fresh coconut

  • 3/4 cup grated jaggery

  • 1/2 teaspoon cardamom powder

  • A pinch of nutmeg powder (optional)

  • A pinch of salt

Steps To Follow:

Preparing the Filling:

  1. Heat a pan on medium heat and add the grated coconut. Roast the coconut for a couple of minutes until it's slightly dry and aromatic.

  2. Add the grated jaggery to the coconut and mix well. Let the jaggery melt and blend with the coconut. Continue cooking on low heat until the mixture thickens slightly.

  3. Add cardamom powder and nutmeg powder (if using) for flavor. Mix well and cook for a few more minutes until the mixture is well combined and forms a cohesive filling. Remove from heat and let it cool.

Preparing the Rice Flour Dough:

  1. In a saucepan, bring water to a boil. Add a pinch of salt and a teaspoon of ghee to the boiling water.

  2. Reduce the heat to low and gradually add the rice flour while stirring continuously. Mix well to avoid any lumps.

  3. Once the rice flour absorbs the water and forms a dough, cover the saucepan with a lid and let it steam on low heat for about 2-3 minutes. This step is crucial to cook the rice flour properly.

  4. Turn off the heat and let the dough cool slightly.

Shaping the Modaks:

  1. While the dough is still warm, knead it gently to make it smooth. Divide the dough into small lemon-sized balls.

  2. Take one rice flour ball and flatten it between your palms to form a small disc. Keep the edges thinner than the center.

  3. Place a spoonful of the coconut-jaggery filling in the center of the disc.

  4. Carefully gather the edges of the disc to enclose the filling and form a pleated pattern at the top, giving the modak its characteristic shape.

  5. Repeat the process with the remaining dough and filling to make more modaks.

Steaming the Modaks:

  1. Prepare a steamer by greasing the steaming tray or plate with a little ghee to prevent sticking.

  2. Place the shaped modaks on the greased tray, leaving some space between them to allow for expansion during steaming.Steam the modaks for about 10-12 minutes on medium heat until the outer shell becomes translucent and glossy. Be cautious not to over-steam, as it can make the modaks rubbery.

  3. Serve the Modaks:

  4. Once steamed, carefully remove the modaks from the steamer and let them cool slightly before handling.

  5. Arrange the modaks on a serving plate and offer them as a delicious sweet treat to Lord Ganesha or serve them to your family and friends.

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