I am also providing a link to an online recipe for Goda Masala. Sounds good and very similar. Check it out Padma. L, Kamla Mumbai-Masala: Maharashtra Food: Goda masala
Sabudana Wada 1cup of sago (sabudana- see that sabudana is of big size and round) 2 patatoes (boiled and mashed) spoon full of jeera 4-5 green chillies 1 inch ginger half a bowl coriander chopped salt to taste (the above ingredients are for if wada is to be prepared for fasting, if u wanna prepare just for snacks can improve by adding any masala or onion etc.) wash and then soak the sabudana overnight, with little water. Mix sabudana, mashed patatoes, ground paste of corainder, ginger, chilli,salt,and lemon drops. the mixture should come together to form a lump, if its not forming a lump or wada is crumbling down soak ur hands in water and try doing wada again, or add a little goundnut powder or mashed patato. This depends on the sabudana variety of forming lump or crumbling down. Once wada shape or lump is formed, fry the same in oil till golden brown. Be careful sometimes the sabudana crackles and splutters. Serve with coconut chatni or groundnut chatni. Groundnut chatni. Groundnut powder, green chilli or chilli powder, jeera, salt, ginger, coriander. Grind together in mixie and mix with curd to form chatni consistency. Sabudana Khichdi 1 cup sabudana (soaked as above) 1 cup groundnut powder 1 patato 1 cucumber 1 spoon jeera 3-4 green chillies Mix the soaked sabudana and groundnut powder with ur hands wet. In a kadai when oil two to three table spoon or ghee gets hot add jeera, chillies, cut or shredded patato (as u like, I like shredded patato) cucumber cut into small pieces. And cover, after 2-4 minutes, add mixture of sabudana and groundnut and salt and stir. Cover for a five minutes, till u find sabudana has become transculent and soft. Remove from heat, stir. Add corinader chopped and fresh coconut and serve with curd or butter milk. But this involves a bit of practice, it appears very easy and is easy if u see it done personally for once or twice. Thalipeeth (a different version) Left over Sambhar, if it has big pieces of onion, or kaddu and other vegetables, just put it in mixxie and blend. Add to it all flours that are available to form the consistency of patting it on a tawa. If required add salt, chilli powder depending upon the sambahr u had. Pat it on Tawa preferably non stick with little oil. U can sprinkle some finely chopped onion and coriander before putting the tawa on heat like onion uttapam. Rest u all know. But the original and really tasty thalipeeth comes out with mixing bhajani fluor and lots of onion. This bhajani fluor is nothing but the fluor used for making chakli. And is made by fryong various pulses, rice, hing, sunth etc etc. and then grinding. Very tedious, but worth a try. In mumbai u may get readymade Bhajani fluor to try out at the Bedekars shop or Nimkars shop. Enough for today shall come up with something more later. Chow!!:wave
Alu Wadi/Pan wadi Ingredients: Collard greens Gram Flour/besan 1 cup Rice Flour 1/4 cup Tamarind paste 1/4 tbsp Turmeric Powder 1/4 tsp Red chilli powder 1tsp to 1 1/2 tsp ( according to you taste) Coriander powder 1tsp Asafoetida 1/4 tsp Salt to taste ( For tempering -1 tsp coconut oil/ sesame oil, mustard seeds 1/2 tsp, sesame seeds 1/2 tsp , Grated coconut 2 tsp) Method: Mix all the ingredients together except the collard greens using little water and make a thick paste ( urad vada/ ulundu vadai consistency). Rinse the greens under water and wipe them dry. Cut the thick veins so that folding becomes easier. Apply a even layer of paste on the lighter side of the leaves, stack upto three layers and roll them . Steam them in a pressure cooker for 10 - 15 minutes. Check them if they are cooked by inserting a tooth pick. If it comes out clean then its cooked. Let them cool. Then slice them to 1/2′’ pieces. Heat oil in a pan, pop mustard seeds . When the start to splutter add sesame seeds and saute just for few seconds . Add the slices and grated coconut to this and saute gently for about 2 to 3 minutes. Serve warm !!! This is one of my favourites:clap Cheers, Sireesha
Maharashtra's Fast Food! Hi All, I am sharing Maharashtra special fast food- Batata Vada and Vada Paav Ingredients- 6-8 medium sized boiled potatoes pav 1 small piece ginger, 4-5 flakes garlic, 4-5 (or more) green chilies, 1/2 cup cilantro/coriander leaves (chopped), 1 teaspoon turmeric powder, 8-10 curry leaves, 2 teaspoon mustard seeds, 1/4 tsp asafoetida, 1 tbsp oil 2 cups gram flour (besan), approx. 1 cup water, 1 tsp turmeric powder, 1 tsp chili powder(optional), salt to taste oil for frying Method Grind ginger, garlic and green chilies together into a paste. Peel and mash potatoes with a potato masher (or simply use hands). Do not mash completely. Let some small chunks remain. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes. Put 1 tbsp oil in a pan/kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves. Pour this tempering over the mashed potatoes and mix gently. Make small balls of mashed potato mixture. (You can flatten the balls if you like) Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency. Heat some oil in a pan. To check if oil is heated enough, drop some batter in the oil. If the batter immediately floats on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Else, the vadas turn dark from the outside before they are actually done from the inside. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, or the temperature of the oil reduces which in turn slows down the frying process. Like this, fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready. For Vada Pav, split Pav keeping the base intact and spread garlic chutney or green chutney inside it. Place the vada in it. Serve hot.
Re: Maharashtra's Fast Food! Hi Namita! I know in Maharashtra, festivals and food go together. During Ganesh Utsav, I was in Bombay.Vada paav,missal paav and Paav bhaji are the common fast food there.I enjoyed a lot.But all are spicy one.I like sweet very much. There I ate Modak and Shreekhand. Can you tell me their recipes?
Re: Maharashtra's Fast Food! My Dear Friend! Modak and Shreekhand are very simple and delicious too. Tumne to bahut achhi dishes like Motichoor laddu yaad dila di.Every Maharashtrian welcomes Lord Ganesh into his home and offers Modak–a favorite sweetmeat of Lord Ganesh that is made only during this festival. It has a rice flour casting that is fashioned like a large flower bud and stuffed with freshly granted coconut cooked with jaggery. The modak is placed on lightly greased banana leaves and steamed. Shreekhand, a sort of thick yogurt sweet dish, is a great favorite at weddings and the Dussehra festival. Flavored with cardamom powder and saffron, this aromatic dish is served with piping hot puris. Traditionally, a wedding feast has to have five sweet delicacies of which a motichur laddu (sweetmeat balls made of gram flour) is a must. Hope you will try it soon.
Re: Maharashtra's Fast Food! Dear Namita, Batata vada got me salivating. Could you please post the recipe for Misal? The best one I tasted was the one in Charni road. Nothing to beat the taste of the ones you get near Saras Baug in Pune. Pratham Shrichya pooja Nantar pot pooja! That is what we used to chant as kids when we visited Saras Baug for Shri's Darshan Regards, Corallux
Re: Maharashtra's Fast Food! Hi I am sharing fast food of maharashtra.. Pohe..Misal.. 1.POHE Poha is flattened cooked rice. It is usually washed and drained and used to make savory dishes. Like - Potato Poha, Papads, Poha Dosa, Maharashtrian Chivda etc. Poha is available in 2 forms in the Indian grocery stores - Thick poha and Thin poha. The Thick variety is thicker as the name indicates. The thin variety is used specifically to make "chivda". 2 cup Thick Pohe 1 large Onion, chopped 1 Potato, cubed into 1 inch cubes 2 Green chilies, sliced 1 teaspoon Lemon juice 2-3 teaspoon Sugar Salt to taste 1 tbsp oil 2 teaspoons Mustard seeds 1/2 teaspoon Asafoetida 2 teaspoons Turmeric powder Water 1/4th cup To Garnish Freshly grated coconut Coriander leaves, chopped finely Lemon juice 2.MISAL 1 cup small variety matki, soak overnight(sprouted) 2 potatoes boiled ½ tsp black maharashtrian masala ½ tsp garam masala 1 tsp red chilli powder Salt to taste 1 tsp crushed garlic 1 tsp crushed ginger 2 tsp lemon juice 3 tbsp oil 4 cups water To serve : 1 cup indian farsan mixture (chivda) 1 cup onions finely chopped 2 tbsp coriander finely chopped 1 lemon cut into bits 10 slices of plain Method: Chop potatoes into big pieces. Wash, drain matki. Boil the matki in plenty of water, till tender, but do not allow seed to burst. Drain and keep aside. In one cup water, make paste of all masalas. Heat oil in a large, deep saucepan, add ginger garlic and stirfry for 1 minute. Add masala paste and mix well. Add potatoes. Stirfry till oil separates. Add boiled drained matki. Add remaining 3 cups water. Allow to boil. Simmer on low for 10- 15 minutes till oil forms layer on top. Add salt, lemon juice, and check seasoning, adjusting as required. To serve : In individual serving bowls, place a tbsp of poha on bottom. Spread a tbsp. of farsan over it. Pour a ladle full of misal (stir while taking) over it. Garnish with chopped onion, coriander, and a piece of lemon. Serve hot.
