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Maharashtrian can’t Live Without This 5 Mouth Watering Dishes

Maharashtrian can’t Live without This 5 Mouth Watering Dishes

Maharashtrian cuisine is famous for its astounding variety and diversity. Maharashtrian is a crazy about food. Their Food is full of flavors and spices. This cuisine include so much Famous Roadside dishes like PavBhaji, vada pav etc. But here are 5 Lip smacking homemade food of Maharashtra. Check out the recipe and Try it at home. Believe us It’s Delicious.

Sabudana Khichdi


1.5 Cups Sabudana 

¼ Cup Roasted Peanuts Powder, Coarsely

4-5 Green Chilies 

1 Medium Potato, Dice Chopped

3 Tablespoons Ghee 

3-4 Curry Leaves 

1teaspoon Cumin Seeds 

Salt to Taste

1 Teaspoon Lemon Juice 

2 Tablespoons Fresh Coconut Scraped 

Fresh Coriander Leaves A Few Sprigs

Sabudana Khichdi


Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist.

Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes.

Cook till the potatoes are soft. Mix sabudana, scraped coconut and ground peanuts, Stir well and cook for four to five minutes.

Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves.

Serve hot with Curd.



3 Tablespoon  Besan (Bengal Gram Flour)
3 Tablespoon  Jowar (White Millet) Flour
3 Tablespoon  Whole Wheat Flour (Gehun Ka Atta)
1 Small Onion , Chopped
1 Tomato , Chopped
2 Tablespoon  Chopped Coriander (Dhania)
2 Green Chillies , Finely Chopped
Salt To Taste
Oil For Cooking



Take a bowl and mix all flour, onion,tomato,green chilies, coriander and salt well and add enough water to make a thick batter.

Heat a non-stick tava. Spread a layer of the batter to form a thick pancake.

Cook on both sides till golden brown, using a little oil.

Serve hot with butter or curd.

Puran Poli


For The Dough:

1.5 Cup Whole Wheat Flour

Little all Purpose Flour for Rolling

1 Tablespoon Cooking Oil

Water for Kneading

For The Filling:

1/2 Cup Chana Dal (Bengal Gram Dal)

1/2 Cup Tuvar Dal (Pigeon Pea)

1.5 Cups Sugar

1 Tablespoon Ghee, More for Cooking

8 Cashew Nuts

8 Almonds

8 Pistachios

1/4 Teaspoon Cardamom Powder

Puran Poli


First prepare the dough.  Mix whole wheat flour and oil in a wide bowl and using little by little water knead soft dough. Cover and set aside for about 30 minutes.

For the puran (filling):

Wash and soak both the dals for about 15-20 minutes.

In a mixer, Put almonds, cashews and pistachios and blend them to make powder.

Mix drained toor dal and chana dal along with a cup of water in a presser cooker, Set pressure cook on high flame till 2 whistle. Then reduce the flame and cook for about 10-15 mins.

Let the mixture cool for about 5-10 minutes. Add the dal mixture along with sugar and cook till all suger dissolved. Stir it in-between.

Mix prepared almonds, cashews and pistachio powder to the dal mixture. Mix well and stirring once or twice in between. Let it stand for 5 minutes.

Check out the batter id ready or not. Place a spoon in the middle of the cooker and if it stands without support, puran is ready. If not, then cook for another 3-4 minutes.

Once puran is ready, mix elaichi powder and ghee to it well.

Transfer it on a dish and let it cool down to room temperature.

Then take a ghee in your  hands and make equal sized balls from it.

Now, take a medium sized ball from the dough and roll out into a circle using flour for rolling.

Place puran in the center and fold the edges of the dough over the filling. Seal the filling.

Flatten the dough and roll again into a circle, using flour for rolling.

Place the puran poli on tawa/griddle and cook one side.Flip it and cook the other side.

Cook over a medium flame till it turns golden brown in color from both the sides.

As soon as you remove it from tawa, apply ghee on puran poli. 

 Enjoy these yummy Puran Polis warm with ghee.

Kothimbir Vadi


½ cup Besan/ Gram flour

 2 Tablespoon Rice Flour

Water As Required Making Thick Batter

½ Cup Coriander/Cilantro Leaves (Finely Chopped)

1 Tablespoon Sesame Seeds (Roasted)

1 Tablespoon Lemon Juice

Ginger - 1 Inch Piece (Finely Chopped)

1 Green Chilly (Finely Chopped)

 Baking Soda - ¼ Tsp

½ Teaspoon Red Chilli Powder

 ½ Teaspoon Turmeric Powder

½ Teaspoon Garam Masala


1 Tablespoon Oil and Oil for Deep Frying

Kothimbir Vadi


Mix gram flour and rice flour in a bowl. Add little water at a time and stir until you have a thick batter. Keep it aside.

Remove the whistle. Add about a cup or two of water in the cooker and place a base.

 Just before you steam the Besan mix, add baking soda and stir it continuously till the mixture will get puffy. 

Place the Besan mix bowl in the pressure cooker and close the cooker of lid. Steam for about 15 minutes. Then check with toothpick .

If it is cooked well then remove it from the cooker and let it cool completely.

Remove the Besan mix out of the countainer. Cut it into squares.  Fry in hot oil until golden brown.

Serve with ketchup or green coriander chutney.

Bharli Vangi (Stuffed Eggplant)


For Masala

1/2 Cup Sliced Onions

1 Tablespoon Coriander Seeds

1 Teaspoon Cumin Seeds

1/4 Cup Peanuts

6 Whole Red Chilies

2 Tablespoon Fresh Grated Coconut (Optional)

1 Teaspoon Goda Masala

Salt to Taste

1 Tablespoon Oil

For The Curry

6 Small Round Eggplants

2 Tablespoon Oil

1 Cup Water

Bharli Vangi (Stuffed Eggplant)


For the masala, heat oil in a pan. Add onions and Cook for a min.

Mix the remaining ingredients (except masala and salt). Sauté for 3-4 min until the ingredients lose their raw smell.

Turn off the heat, Add goda masala and salt and Stir well.

Let the mixture cool down.

Grind the mixture into a coarse paste using water.

Make two opposing slits at the bottom of each eggplant. The slits must almost reach the crown but be careful not to cut the eggplant.

Stuff the paste generously into the eggplant slits. Keep the remaining paste aside.

Heat 2 tbsp of oil in pan. Add the Eggplant into the hot oil and sauté until they are coated with oil. Add the remaining paste and 1 cup water.

Once the curry begins to boil, cover and cook.

Continue cooking for 8-10 min until the eggplants become soft.

Keep stirring and checking on the curry. During the cooking process, add little water if necessary. The peanuts in the masala tend to thicken the curry. The curry might get stuck to the pan if the water is insufficient.

It Serves with Rice or Roti.

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Posted by Priyanka

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