Hi everyone.. Great effort. I have been living in mumbai for 6 yrs, but still couldnt learn how to cook maharashtrian dishes.Will try all these recipes. I love Mumbai food, started from Kombdi vade. Called many cooking classes, but sad no one is teaching Maharashtrian dishes. Can any Mumbai girls please suggest any cooking class for Maharashtrian dishes? Love Aachal
Bhali Wangi (Stuffed Bringal) Bhali Wangi (Stuffed Bringal) Ingredients: 6 Small Brinjal 6 Small Potatoes (Optional) 6 Small Onions (Optional) 2 tbsp Oil A pinch Hing ½ tsp Mustard Seeds ½ cup Water Finely chopped Coriander Leaves (For garnishing) Salt To taste For Stuffing Masala: 2 tsp Coriander Seeds 1 tsp Cumin Seeds 1 tsp Sesame Seeds 2 tbsp Dry Coconut (Grated) ¼ tsp Turmeric Powder 2 tsp Red Chilli Powder 1 ½ tsp Goda Masala 1 tsp Jaggery (Grated) 1 tsp Tamarind Paste Salt To taste Method: For The Stuffing Masala: Dry roast coriander seeds, cumin seeds, sesame seeds and dry coconut. Cool this and grid in a dry grinder. In the grinder add turmeric powder, red chilli powder, goda masala, grated jaggery, tamarind paste and salt. Grind further so that all ingredients are mixed thoroughly adding as little water as possible. We want masala for stuffing and not a paste. To Proceed: As the brinjal has to be stuffed, remove the stems and make four vertical slits in the small brinjals from top. Ensure that the brinjal is not fully cut. Keep the brinjal in salt water for 10 minutes and then drain. This will remove bitterness from the brinjal. If using potatoes, then peel, wash and make four vertical slits without cutting them fully. If using onions, then peel, wash and make four vertical slits without cutting them fully. (Onions used should be bigger than Madras Onions used in Sambar, but small in size. Approximately the size of the small potatoes) Stuff the slit brinjals, potatoes and onions with the prepared masala. It will be easy to stuff the brinjals, but difficult to stuff the potatoes and onions. That's ok. Stuff as much as possible without breaking the vegetables. Heat oil in a pan. Add the mustard seeds and once they sputter add the hing. Add the stuffed brinjals, potatoes and onions along with any left over masala and gently fry for a minute. Add ½ cup water. Reduce flame, cover and cook for around 20 minutes till all the vegetables are cooked. Check in between to ensure that the masala is not sticking to the pan. Add little more water if required. Once cooked garnish with coriander leaves. Serve with roti or rice. Note: Although potatoes and onions are optional, they taste very nice in this dish. Plus if somebody in the family does not like brinjals, you can serve them the potatoes and onions instead of making a separate subji for them.
hi..............have tried barli vangi today..........but it took me 45 minute......... what is goda masala.......is it garam masala... can v pressure cook it........because 45 min. is a long wait..... if u have goda masala recipe do post it. overall the dish has really come out very nice :thumbsup... thanks for sharing ur recipe.
Hi Sadaamar, Glad you enjoyed the dish I normally don't eat brinjal, but I enjoy this dish. Goda Masala is a Maharashtrian Masala. It is not same as Garam Masala. It is normally available in supermarkets in the same section as Garam Masala. The recipe has been posted by Vandhana in this tread here http://www.indusladies.com/forums/71220-post59.html While making this masala, I use around 2tbsp of Dagad Phool (Black Stone Flower NOT Star Anise) if available. Yes you can cook this in a pressure pan. After adding water cover the pressure cooker and cook on medium heat for one whistle.
Malvani Fish Curry Malvani Fish Curry This fish curry is a Malvan speciality. This fish curry is normally prepared at home. Ingredients 1 Pomfret 1 Lemon 2 tbsp Oil 5 Garlic (Finely chopped) 5 Kokum (See note 1 below) Salt To taste For Coconut Masala 15-20 Bedgi dry red chilli (See note 2 below) 2 1/2 tsp Coriander seeds 1 Onion (Roughly chopped) 9-10 Garlic (Roughly chopped) 1 Coconut (Grated) Method Clean and cut fish into desired pieces. Apply lemon juice and salt to the fish and set it aside for 30 minutes. Then wash the fish. This removes the fishy smell from the fish. Grind very finely all ingredients in “For Coconut Masala” with little water. Heat oil in a pan. Add garlic and sauté for a minute. Add the ground coconut masala and salt and bring it to a simmer. Add the kokum and the fish and bring cook till the fish is cooked. Serve hot with steamed rice. Note: (1) Kokum is added for it's sourness. If you do not have kokum, add 1 finely chopped tomato in place of kokum and bring it to a simmer before adding the fish. (2) Bedgi dry red chilli is a type of dry red chilli. It is not as spicy as the normal dry red chilli but has more red colour. So even though we are using 15-20 chillies, it is not going to be very spicy. If you like very spicy, then you may add some normal dry red chilli along with the bedgi chilli while grinding.
Phodi Bhat Phodni Bhat (Seasoned Rice) Phodni means seasoning / tampering / tadka in Marathi and Bhat is cooked rice. This rice is normally made from cooked left over rice. I have given the recipe below for one cup left over rice. You can adjust it according to the quantity of rice you have. Ingredients 1 cup Cooked left over rice 1 tbsp Oil 1/2 tsp Mustard seeds 1/4 tsp Hing 1 stalk Curry leaves 2 Green chillies (Finely chopped) 1 Onion (Finely chopped) 1/2 tsp Turmeric powder Salt to taste Coriander leaves For garnishing (Finely chopped) Method Heat oil in a pan. Add mustard seeds and hing. Add curry leaves and green chillies and sauté for a few seconds. Add onion and turmeric powder and cook till onion is translucent. Add cooked rice and salt and mix well. Garnish with coriander leaves and serve. Note: Though not traditional, you can also add other vegetables like carrot, beans, peas, capsicum etc in this.
Kandyachi pat Came across 2 new recepies from my maharashtrian roomie that uses leaves of sping onions.. Both are simple, easy to cook and equally delicious I) Paratleli kandhyachi pat Ingredients Spring onions - 1 bunch Oil - 1 tsp Groundnuts - 1 tbsp Garlic - 5-6 pods Green chillies - 1/2 Salt - to taste Procedure 1. Roast the groundnuts, peel off the skin 2. Grind the groundnuts, garlic, green chillies and salt together to a coarse form 3. Take a pan and heat oil. 4. When oil becomes hot, add the chopped leaves of spring onions. Cover and cook (NOTE : tempering with jeera/mustard is optional) 5. When the leaves are almost done, add the grounded powder and cook till done.! Serve hot with chapatis/phulkas II) Spring onion-besan curry (ofcourse I dont know its authentic Marathi name, but this name will do for the time being :thumbsup) Ingredients Spring onions - 1 bunch Oil - 1 tsp Besan - 2 tsp Turmeric powder - 1/4 tsp Chillie powder - to taste Salt - to taste Procedure 1. Heat oil in a pan and add chopped spring onion leaves. 2. Add turmeric powder, chilli powder and salt. Cover and cook 3. While it gets cooked, add the beasn to 1 cup of water and stir and mix to remove lumps. 4. When spring onions are almost done, add the besan mixed with water and bring to boil. 5. Keep stirring to form a smooth paste. 6 Cook well and serve hot.!
