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Wine N Dine

The Minimalist Maharashtrian dishes

How do you celebrate a special day, like your birthdays, wedding day, etc? With devouring delicacies, right? And if I ask you what is the best thing you had when you went out on a trip to Bombay, what would be the first thing that will come to your mind after the Marine Drive? Of course, the appetizing Pav Bhaji, or the gratifying Puran Poli. 

Well, we, Indians are obsessed with food, and gladly with enormous diversity comes the multifariousness of food. So today, on the Statehood day of Maharashtra, let’s dive into the Maharashtrian Cuisine that may give you hunger pangs. And since we are in a lockdown, why not deploy the inner chef to satiate the pangs. Since the pandemic has locked us at home, the answer must stay at home to protect ourselves from the deadly virus, why not devour the delicacy of Maharashtra by cooking it in your own kitchen.

Here’s a list of “ not so cliche” dishes that you cook in your kitchen with full-on Marathi tadka in it: And what’s more interesting? It’s easy- breezy.

Bharli Vangi

This ain’t new, you have had this dish a number of times, you have cooked it at home numerous time, but this time try to cook it in an authentic Maharashtrian style.

The flavory Bharli Vangi is prepared with small little brinjals stuffed with a spicy peanut masala and then seethed in a risqué onion tomato gravy. The masala to stuff the brinjal is prepared with peanuts( for the nice crunch), fresh coconut, jaggery, goda masala, tamarind paste, red chili powder, green chilies, ginger, onion, fresh coriander, and salt. they also add roasted white sesame seeds to the paste. Add the ingredients according to your taste requirements. You may also add roasted white sesame seeds to the paste.

A special Maharashtrian masala, Goda masala is added to this curry which further produces the flavors and makes it distinctive to taste buds. 

The curry is a common name in almost every Marathi households. The dish can be served on any occasion from festivals to marriages. 

Who is the expert of Maharashtrian style Bharli Vangi now? 

Pudachi Vadi

Isn’t the name intriguing? Not just that, the dish is crispy and crunchy, making it a perfect combo for your evening chai.  

It is a popular recipe from Vidarbha, Maharashtra. It is also known as sambar vadi. The stuffing made from fresh coriander leaves tastes just awesome. Stuffing is filled in a “Pudi”, hence the name. 

The dish is prepared with besan, all-purpose flour a dough added with red chilly powder, turmeric powder, 2 tsp hot oil, salt. In a pan heat 1 tsp oil add chopped garlic, green chillies, then fry grated coconut, poppy seeds and coriander leaves one by one and sauté for 1–2 minutes, let it cool, mix all the remaining ingredients of stuffing and coarsely grind the mixture.

Make a small-sized ball of dough. Take one small sized ball and roll it into a circle like chapatti. It should not be thick or thin. Apply 1 tsp of tamarind pulp oil and garam masala mixture on it. Now place 2 tsp of stuffing in the center. Overlap both sides and make a roll. Seal the roll by pressing the ends. Deep-fry rolls on medium heat. Cut the rolls and serve hot.

Zunka

What’s more appetizing can a dish with minimal ingredients and can be served in any meal? Zunka is one such recipe that can be served with rice, roti, chapati. It can be even served with dosa recipes or even stuff it inside to make it a masala dosa recipe.

Zunka is prepared with gram flour is cooked along with basic everyday ingredients to get a simple yet tasty side dish for your meals. 

You can add in some methi, palak, or spring onions to make this dish even more appetising. 

Heat oil in a pan. Once the oil is hot, add hing, mustard seeds, and cumin seeds and let them crackle for a few seconds.Add garlic, fresh coriander, green chilli and onion and fry until onions turn pink in colour. Add turmeric powder, garam masala powder, Kashmiri red chili powder, besan, and salt to taste and fry on medium heat for 3–4 minutes. Now add warm water little by little and keep cooking the zunka. Cover the lid and cook for 5 minutes. Remove the lid and cook it on low heat for 8–10 minutes until it is slightly dry. Garnish with fresh coriander and serve immediately.

Kolhapuri Pandhra Rassa

Not forgetting the non-vegetarians, we bring the easy-breezy recipe of mouth-watering Kolhapuri Pandhra Rassa. ‘Pandhra’ means white and ‘rassa’ means curry, is prepared using mutton broth, coconut milk, coconut-sesame seeds-poppy seeds paste and few spices. This non-spicy curry served along with chapati or rice in a mutton thali. You can also use cashew nuts paste instead of coconut milk.

Grind the fresh coconut along with pepper powder and a cup of water. Take out the extract or coconut milk. Or add coconut milk. Add some rice flour to this. Heat a pan and pour the mutton stock. Let it come to a boil. Add the coconut extract at this point and mix well. Add salt and cook for 2 minutes. Add mutton or any meat of your choice to this. Serve it with hot.

Since you cooked a Marathi dish today.  You must also know that Maharashtra is celebrating their Foundation Day today. 

Eat. Read. Sleep. Repeat. Stay at home, Stay safe. 

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