Thalipeeth Bhajani is a multigrain flour mix – a pantry staple in most Maharashtrian households. You can whip up many nutritious snacks in no time, if you have a pre-made stock of this healthy flour mix.
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Maharashtrian Recipes
Jackfruit Mango pickle
Traditional pickle made with unripe jackfruit ,mangoes and Indian spices. The mouthwatering pickle is the perfect accompaniment to rice, roti, paratha, bread and adds zing to your everyday meals
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Narali Bhaat (Sweet Coconut Rice)
Narali Bhaat is a delicious sweet Coconut rice that is typically prepared in Maharashtra on the occasion of Narali Poornima or Rakhi Poornima.
The most enjoyable part of religious festivities for me is celebrating the ceremonious food traditionally passed on from generation to generation. Food connects us to our past and is the best way to create happy memories for the future, no matter what the occasion.
Seasons and seasonal produce play an important role in preparing delicacies for these special occasions. Narali Poornima & Rakhi Poornima is a festival celebrated all over Maharashtra. While the coastal fishing community celebrates this festival by offering coconuts to the sea, this day also celebrates the bond of love between a brother and sister.
Our creative Diva has made these gorgeous Rakhis (from scraps and waste material) this year for her beloved brothers 🙂
Traditionally Narali Bhaat (sweet coconut rice) is made to celebrate this festival where rice is cooked with fresh coconut, jaggery and some spices. I especially love the flavour of cloves in this earthy sweet dish. Quick and easy to prepare, I think the Rice tastes even better the next day, once the flavours mingle.
Ingredients
- 1 cup Rice preferably long grain
- 3/4 cup fresh grated Coconut
- 3/4 cup grated jaggery
- 1 large pinch saffron strands
- 8-9 cloves (laung)
- 4 tbsp ghee
- 2 cups water or as required depending on the variety of rice
- 1/4 cup chopped mix dry fruits and nuts of choice (Raisins Cashewnuts,Almonds, Chironji etc.)
Servings:
Instructions
- Wash and drain rice. Keep aside for about 45 minutes.
- In a nonstick /heavy bottom pan or cooker heat 3 tbsp ghee.
- Add cloves and saute for 3-4 minutes on low flame.
- Add washed rice and mix till the grains are coated with ghee.
- Add water. Once it boils, add the saffron strands and mix.
- Cover and cook till the rice is just cooked.
- Meanwhile mix the jaggery and coconut.
- Heat in another pan till the jaggery melts.
- Add this mixture to the cooked rice.
- Mix carefully so as not to break the grains (use a fork if you like, to fluff the grains)
- Cover and cook for 4-5 minutes more.
- Add 1 tbsp ghee to a small pan. Add the dry fruits and nuts to it and saute for 1-2 minutes.
- Garnish Narali Bhaat with fried nuts and dry fruits.
- Serve hot or cold.
Amti Masala
A piping hot bowl of spicy Amti served with rice topped with a generous dollop of ghee is comfort food for majority of Maharashtrians. Typically Amti is made by spicing up cooked dal, usually Toor dal (split pigeon peas). Amti is a much loved staple food all across Maharashtra and hence deserves a dedicated spice blend of its own!
Amti Masala is a mix of aromatic spices roasted & powdered together which gives cooked dal (Amti) the authentic Maharashtrian flavour. A close cousin of the quintessential Maharashtrian spice blend-Goda masala, Amti masala also gets its distinctive flavour from spices like Dagad Phool (Pathar Phool or Black Stone Flower) & Nagakesar.
This is my Mom’s recipe for Amti masala. Few ingredients like coconut, sesame,khus khus (poppy seeds) which are used in making Goda masala are not used in her recipe for Amti masala. Apart from making Amti, this masala can also be used to flavour typical Maharashtrian curries or rice.
The amount of ingredients is mentioned in grams or kg to get the exact proportion. You can make a stock and store in an airtight box or scale down the recipe to suit your requirement. I usually refrigerate the stock and have a small portion of the Amti masala in my spice rack handy.
The list of ingredients looks a bit daunting, but most spices will be easily available at your local grocer. Measuring, individually roasting the ingredients, cooling & grinding takes up a lot of time and patience (well worth the effort, I promise! 🙂 ) Make this masala at leisure, when you are not pressed for time.
Ingredients
- Dry Roast
- 1 kg Coriander/Dhaniya Seeds
- 1/2 kg Cumin/Jeera seeds
- To be roasted in little oil
- 20 grams Cinnamon/Dalchini
- 20 grams Black Peppercorns/ Miri
- 20 grams Cloves/Laung
- 10 grams Jaipatri mace
- 20 grams Dagad Phool /Pathar Phool/or Black Stone Flower
- 20 grams Nagkesar/Cassia Buds
- 20 grams Tejpatta Tamalpatra
- 10 grams Shahjeera/Caraway seeds
- 10 grams Asafoetida (hing)
- 1 whole Jaiphal nutmeg, crushed
- 20 grams dried Turmeric root or 2 tbsp Turmeric powder
- 10 grams Methi/Fenugreek seeds 2 tablespoons
- Other ingredients
- 1 kg dried red chillies Use ½ quantity of pungent chillies like Byadgi and ½ of Kashmiri chillies for colour
- 7-8 tablespoons oil or as required
- 20-25 curry leaves
- Bunch of fresh Coriander leaves
- Bunch of fresh Coriander leaves
Servings:
Instructions
- In a large wok or heavy bottom pan, dry roast the coriander and cumin seeds separately till you get the typical aroma and the seeds just start to turn brown. Stir to avoid them from burning.
- Take them out of the pan and spread on a large plate/sheet to cool completely.
- In the same wok/pan add about 1 tablespoons of oil and on a low flame roast the ingredients under ‘To be roasted in little oil’ till the spices release their aroma.
- Take them out of the pan and cool completely.
- Add about 3-4 tablespoons of oil to the pan and roast the red chillies, stirring to avoid them from burning.
- Take them out of the pan, spread on a large plate or paper to cool completely.
- Wash and pat dry on a kitchen towel, the curry leaves and coriander leaves to remove any moisture.
- In the wok/pan heat about a tablespoon of oil .
- Add the curry leaves and roast till they crisp up.
- Take them out of the pan and cool completely.
- Add another tablespoon of oil to the pan and toss in the coriander leaves. Stir and roast till they dry/crisp up completely.
- Take them out of the pan and cool completely.
- Mix all the roasted ingredients on a large sheet/ plate.
- Grind them either in a commercial spice mill (chakki) or at home in a heavy duty mixer in batches.
- Store in an airtight container
Summer Cooler-Kokum Saar
Kokum or Ratamba is a traditional souring agent widely used in Maharashtrian cuisine. Botanically named as Garcinia indica this gorgeous looking plum-like fruit belongs to the Mangosteen family. It is widely grown in Konkan, Goa and some parts of Karnataka. The ripe fruit may not be easily accessible to everyone, but it is preserved with or without sugar to make Kokum Syrup (Agal) which is available all year round. The rind of the fruit is dried to preserve, known as Amsul, which is a pantry staple in most Maharashtrian households.
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