MAHARASHTRIAN DISHES

MAHARASHTRIAN Cuisine embraces the cooking style, tradition and recipes linked with the cuisine of the Marathi people from the state of Maharashtra in INDIA.   Rice, wheat, jowar, lentils, vegetables & fruits form staples of the Maharashtrian diet.  Peanuts & cashews are often used in their cooking and also served with vegetables. Traditionally, Maharashtrians have considered their food to be more ascetic than that of other regions in India. MANGO SRIKHAND Prep: 10 mins   Refrigerate: 3 hours  Course: Indian Dessert INGREDIENTS & METHOD  4 mangoes, sugar to taste, 2 tsp. cardamom powder, 1 cup plain yogurt (excess water should be drained).   In a mixing bowl, add ingredients, mix well to combine and refrigerate for 2-3 hours.  (optional) Garnish with nuts such as crushed pistachio’s & almonds.   Serve chilled.

Kolhapuri Masala Powder Prep & cook time: 15 mins | Course: Condiments INGREDIENTS  1-2 tsps. each – coriander seeds, cumin seeds, poppy seeds, sesame seeds, methi seeds 2-3 pepper corns, cardamom & clove, small piece of cinnamon stick 1 bay leaf & few curry leaves ½ cup dry coconut, few garlic pods (optional), dry red chillies to taste 2 tsp. turmeric powder, pinch of hing powder & salt to taste

METHOD Above Item nos. 1-4 are lightly roasted and when cool blended together with item no.5 into smooth powder. Store in an air-tight container and use as required to make Veg. Kolhapuri. FOR MAKING VEG. KOLHAPURI Prep: 15 mins | cook: 30 mins | Yields: 4 | Course: Main Meal ·       Vegetables of your choice cooked until tender ·       ¼ cup lightly toasted paneer cubes (optional) ·       Tomato, few cashews (soaked before use), green chilli, Kolhapuri masala powder to taste – grinded into paste ·       Heat few tsps. of oil in a kadai, add blended paste and cooked vegetables ·       2-3 tsps. fresh cream (optional), Salt to taste,  mix well to combine – simmer on medium heat for 2-3 mins, serve hot with rice or Indian bread varieties

Tamatar & Kanda POHA (Flattened rice with tomato & onion) Prep: 10 mins | cook: 15 mins | Yields: 4 | Course: Breakfast INGREDIENTS   ·       2 cup – Poha (rinsed & drained) ·       1 each – chopped onion & tomato ·       Green chilli to taste, curry & coriander leaves ·       1 tsp. each – turmeric powder, mustard seeds, cumin seeds ·       2 tablespoon – peanuts ·       ¼ cup dry coconut ·       Salt & lemon juice to taste ·        2 tsp. sugar ·        4 tsp. oil METHOD  ·        Rinse & drain Poha, keep aside ·        In a pan, heat oil, season mustard & cumin seeds ·        Add peanuts and roast for few minutes ·        Add turmeric powder, chilli, curry leaves – fry for few           minutes ·        Add onions, fry until golden brown ·        Add tomatoes & sugar – fry until tomatoes are tender ·        Add Poha, coconut, coriander leaves, lemon juice, salt, mix well.  Remove from heat and serve hot Tawa PULAO Prep: 10 mins | cook: 30 mins | Yields: 5 | Course: Main INGREDIENTS & METHOD 2 cup cooked rice 1 chopped onion, 1 sliced capsicum, 2 chopped tomatoes 1/4 cup cooked green peas 2 tsp. ghee 1 tsp. each of cumin and caraway seeds Ginger-garlic, fresh green chillies to taste Salt to taste 1/2 tsp. turmeric powder 1/4 tsp. red hot chilli powder 3-4 tsps. of pav bhaji masala 1 tsp. tomato paste chopped coriander for garnishing Heat ghee in a pan, fry cumin & caraway seeds.  Add onion, ginger, garlic, green chilli – fry till onions are golden brown.  Add capsicum & tomato, fry until tender.  Add cooked peas, other spices – mix well to combine.  Add cooked rice, salt & coriander, toss to combine.  Serve hot with Raita