‘Bhakri‘ is a type of Indian flatbread often prepared in Maharashtrian cuisine. It is either prepared with rice flour or millet ie, sorghum, pearl millet, finger millet etc. It is slightly thicker than regular chapati or roti yet soft when served hot. Also, they are healthy alternative to your chapati, naan or bread. Traditionally, bhakri…
Tag: dinner
How to make Kalya vatanyachi usal| Dry black peas gravy
Indian cuisine has variety of recipes using legumes or pulses. Numerous types of pulses are available across Indian states. These pulses are typically dry/hard and needs overnight soaking. ‘Kala vatana’ or ‘Dry black peas’ is one such legume among many. And one of my childhood favourite recipe is Kala vatanachi usal or Kala vatyanacha sambar….
Fodanicha Bhaat | A delicious recipe using leftover rice
A bowl of hot steamed fluffy rice always tastes good with dal or any gravy. And many times we make extra rice for lunch or dinner and end up with leftover rice which tastes dry on the next day. But what if I tell you a recipe which you can make using leftover rice. And…
Rawa(Semolina) coated fried Sea bass
Fried fish is one of the must have food at our home. Personally, I do enjoy eating crispy, spicy fried fish with hot steamed rice. Rice-curry and rawa fried fish is a match made in heaven 😋. My personal favourite fish options for frying are king fish, pomfret, bombay-duck, Indian salmon or Indian mackerel etc….
Batata Kaap| Fried Crisp Potato Slices
‘Batata Kaap‘ are shallow fried potato slices coated with some spices and semolina. It is slightly crisp from outside while soft from inside. This can be served as a side dish with dal-rice or roti-sabzi. I usually like to relish it with yellow dal or masoor gravy along with rice. Recipe is super simple and…
Maharashtrian Koshimbir| Simple Salad Recipe
‘Maharashtrian Koshimbir Recipe’ – In my native language salad is called as ‘Koshimbir‘ and in this post I am going to share a recipe which is very simple, easy yet enjoyable. The best part, you’ll need some handy ingredients from the kitchen and will be ready under 15 minutes. In my previous few posts I…
Kadwe Vaalach Birad | Sprouted Field Beans Curry
‘Kadwe Vaal‘ is a local name for Field beans which are easily available in Maharashtra, India. And this recipe is very specific to this part of India. Kadwe vaal are dried beans, so they need to be soaked and then sprouted before using for this recipe. It has buttery texture and slight bitter taste (but…
Kulith Aamati | Horsegram Daal
Kulith, also known as ‘Horsegram‘ is a legume commonly used in Indian cuisine. It is called as ‘Superfood’ for its rich nutrients and medicinal properties. This legume can be consumed as sprouted, whole or ground. I have already shared recipe of ‘Kulith Pithi‘ on my blog which I prepared using ground kulith/horsegram. In this post,…
Maharashtrian style Batatyachi Bhaji !!
‘Batatyachi Bhaji‘ is a simple preparation with parboiled potatoes. This side dish is a household recipe of Maharashtrian cuisine. And it is one of the favourite dish for special occasions like weddings, festivals etc. No meal is complete without yellow batata bhaji and typically it is served with hot puris along with Shrikhand and Dal-rice….
Stir Fried Ivy-Gourd | Tondalichi Bhaji
In this post, I am going to share one of my favourite vegetarian recipe which is ‘Stir Fried Ivy-Gourd‘ or ‘Tondalichi Bhaji‘. I enjoy my vegetarian meals as much as I enjoy non-vegetarian food. While talking about favourite vegetarian meals, I must say that my inclination is more towards pulses or lentils rather than leafy…