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Breakfast/ Maharashtrian/ Snacks

पोहे / Pohe / Poha

No Marathi food blog can be complete without “Pohe” (flattened rice flakes). It’s not just a comfort food but also an intrinsic part of our culture. When a prospective groom and bride families meet together for the first time, the girl serves pohe and tea. Hence “kanda-pohe-meeting” (poha with onion) does bear a special meaning in Maharashtrian culture.

It goes without saying that it’s a very easy recipe and probably that’s why making it delicious is an art. Warm, comforting, great for breakfast and as a tea-time snack.

Batate Pohe

Batate Pohe

Maharashtrian Comfort Food

Serves 4



1. In a sieve, gently rinse Poha with running water for 1 minute or so.
2. Drain excess water and sprinkle Salt and Lemon Juice and sugar. Gently mix with hand and leave aside.
3. Dice two small potatoes and microwave them for 2 minutes. So that they cook faster.
4. Heat Oil in a medium pan / kadhai on medium heat.
5. Add Mustard Seeds and let them pop.
6. Add Cumin seeds, Hing, Turmeric powder. Then add peanuts and fry them for a minute. Now add curry leaves and green chilis.
7. Add onions and let them cook for 1-2 minutes. I don't like onions in pohe so I skip this step.
8. Add potatoes, mix well. Cover and let them cook for 1-2 minutes. They should be tender but not mushy.
9. Fluff up Pohe with a fork and add it to the pan.
10. Mix well. Sprinkle with a little water if Pohe have dried out too much.
11. Garnish with chopped cilantro and freshly grated coconut. Fine shev also goes well with Pohe. Serve hot.


1. You can add some chopped cilantro while making tadka. It adds nice flavor.
2. Add just enough sugar to balance salt and lemon juice.
3. Chopped mint leaves also add nice flavor to this dish.

Poha is made from rice paddy. Once they clean paddy, they soak it in hot water for about 45 minutes. They they roast wet paddy in large iron skillets to make poha or flattened rice flakes. And that’s why it contains more iron than rice.

Maharashtrian/ Quick n Healthy/ Subji / Curry

Vangi Batata (Eggplant Potato curry) Unbeatable!

Eggplants in Creamy Sauce loaded with Healthy Fats!

I have adapted my mom’s recipe of “bharli vangi” (भरली वांगी) to make it super simple and extremely delicious. The one thing I like about eggplant is it’s readily available in all grocery stores and this curry does not need any special ingredients. It’s super easy and super delicious.


5-6 medium sized eggplants
2-3 small potatoes (optional)
For masala -
1 tb spoon cumin-coriander powder
2.5 tb spoon peanut powder (दाण्याचे कूट)
1 tsp kala masala (गोडा मसाला)
1 tb spoon shredded coconut
1/2 tsp red chili powder
1/2 tsp sesame seeds (roughly powdered)
1 tsp tamarind paste (or tamarind chutney) or 3-4 Aamsul pieces
1/2 tsp jaggery
for tadka (फोडणी)
1/2 tb spoon oil (just enough for tadka)
1/4 tsp mustard seeds,
1/4 tsp cumin seeds
1/4 tsp hing powder
1/2 tsp turmeric powder
salt to taste


The original recipe does not contain any potatoes so feel free to omit them. I sometimes add potatoes to increase the quantity.

Potatoes take more time for cooking, so start with them first. Wash potatoes and dice them in cube sized pieces.

In a medium sized pan, heat some oil and prepare tadka with mustard seeds, cumin seeds, hing and turmeric. Add potato cubes and mix well. Let them cook for 3-4 minutes.

Meanwhile, you can cut washed eggplants into cubes. Keep them immersed in water with a pinch of salt. That avoids the discoloration. Transfer these eggplant pieces to the pan and also add few spoons of water.  Add tamarind paste or aamsul and let them cook for a minute or so.

Now we add the masala – Peanut powder, roughly grounded sesame seeds, red chili powder and kala masala.

Also some salt to taste. Add fresh coconut. (Dry coconut works too.) Add some more water to maintain the consistency. Let it boil for few minutes until all veggies are cooked nicely.

Once done, turn off the heat. Add jaggery and mix well. It’s ready!

Extra Credit –

I like to use तिळाची चटणी (dry sesame seed chutney), कारळ्याची चटणी and also जवसाची चटणी (flax seed powder) These seeds together with coconut provide a lot of healthy fats and also make super creamy sauce. As you can see, it requires very little oil to make this dish 🙂

Maharashtrian/ Rice & Dal/ Soup/ Subji / Curry

पालकाची ताकातली भाजी (Palakachi patal bhaji)

Spinach goodness with Garlic tadka in one pot dish

This is yet another Maharashtrian classic recipe. Spinach cooked with buttermilk and besan (chick pea flour), ginger and green chilis, chana daal and peanuts for added crunch; topped with garlic tadka; you cannot go wrong with this one. I  enjoy it with rice, bhakri or even like soup. It’s quick and delicious.



a bunch of spinach - washed and chopped
1-2 tea spoon grated ginger
1/2 cup yogurt or buttermilk
4-5 tea spoons besan (chana daal flour)
3-4 tea spoon chana dal
3-4 tb spoon peanuts (ground nuts)
4-5 green chillies - chopped.
3-4 aamsul / or 1/2 tea spoon tamarind paste
1 tea spoon sugar
For tadka -
mustard seeds, cumin seeds, hing, turmeric curry leaves, garlic, green chillies
and oil/ghee
salt to taste

Soak chana daal and peanuts in water for an hour so that they cook faster. It’s better to use non-roasted peanuts as they absorb water nicely and taste better when cooked.
Get water boiling, add chopped spinach leaves, peanuts and chana daal and grated ginger and aamsul. Use just enough water to immerse spinach. Let the spinach and daal cook for 5-7 minutes. In another bowl, whisk yogurt and besan and add it to the cooked spinach, let it simmer for another 3-4 minutes. I like to add one/two chillies while the spinach is cooking and rest I use in tadka.

Nest step is to prepare tadka and add it to the cooked spinach. I prefer Ghee to oil for this dish. Add mustard seeds and cumin seeds and if you like, add a few coriander seeds. Once they start splattering, add hing and turmeric powder and then garlic and green chillies and curry leaves. Add this seasoned ghee/oil to the spinach mixture. Add salt and little bit sugar. The “patal bhaji” is ready.

A little bit of sugar nicely compliments the tangy touch added by aamsul. The garlic tadka makes this simple dish out-of-this world! i

A Quick Note –
To maintain the nutritional value of spinach, it’s important not to overcook the tender leaves. Add spinach after daal and peanuts are cooked, spinach takes hardly 2-3 minutes of cooking time.

Sending this to Kiran‘s “Cooking with Whole Foods – Spinach” event hosted at cook’s joy.

Breakfast/ Maharashtrian/ Snacks/ Upvasache Padarth

साबूदाण्याची खिचडी / Sabudana Khichadi

Scrumptious Maharashtrian Delicacy

It was the very first time, since our marriage, when my husband was visiting me in Pittsburgh; I wanted to make something he loves. He asked for “साबूदाण्याची खिचडी” (Sabudana Khichadi). I somehow managed to serve him what he wanted but I was not at all happy with my attempt. I knew I had to learn the trick from my mom to make him happy. And now I have excelled it 🙂

I made it again after almost a year and I am really proud of myself 🙂

Sabudana Khichadi

Sabudana Khichadi

Yet another Maharashtrian classic!


The most important part is amount of water used to soak sabudana. Use just enough water to cover all sabudana grains. Keep it covered for 6-8 hours.

In a wide bowl, separate the sabudana gently and mix it with peanut powder, salt and sugar. Stir it well so that all the grains get coated. Microwave the small potato cubes for 2-3 minutes.

Add ghee in a large pan and a few cumin seeds. When the cumin seeds start to crackle, add the remaining cumin seeds and finely chopped chillies. Add potato cubes and fry them for 1 minute. Add the sabudana mix and stir it together. It takes 10-15 minutes for sabudana to cook nicely. Keep stirring occasionally. If needed add few drops of water and/or ghee. When done, add some cilantro and lime juice and mix again. Add coconut and cilantro while serving.

Mom’s Tips :

  1. If you don’t have 6 hours, use warm water to soak sabudana. It takes around 2-3 hours.
  2. Grind 1 tea-spoon of cumin seeds and green chillies with some sugar. Use this mixture with peanut powder to coat sabudana grains. Sugar makes grinding green chillies easier. It adds nice cumin flavor to khichadi.
  3. Add some cilantro leaves in phodni (tadka).
Maharashtrian/ Quick n Healthy/ Salad/ Winter Special

गाजराची कोशिंबीर / Gajarachi Koshimbir / Carrot Salad

Eating salad is a proven way of cutting down calories without compromising on necessary nutrients. A typical Maharashtrian Koshimbir is the best example of such a salad. Even if you don’t like raw carrorts, I bet you will enjoy this Gajarachi Koshimbir –



2 fresh medium carrots, grated
1 medium tomato, chopped
2 tb spoon peanut(groundnut) powder
1 tb spoon sugar
1 tb spoon fresh lemon juice
2 medium green chiliis, finely chopped
salt to taste
4 springs of cilantro, finely chopped

This is the simplest recipe so far. Grate carrots , chop tomatoes and ground roasted(optional) peanuts. Mix everything together with salt, sugar, green chilies ( can be substituted with red chili powder) and lemon juice. Toss everything together and garnish with finely chopped cilantro leaves. I sometimes add roughly chopped cashew nuts along with peanuts.

Optional –
Some people use a standard tadka(phodni) including curry leaves (कढीपत्ता) but I like it without any tadka.

A quick look at its nutritional value –
Carrots, as we all know, are excellent source of Vitamin A and tomatoes provide Vitamin C and some dietary fiber. The peanuts provide proteins and some essential fatty acids. So, it’s perfect.

Sending this to Healthy Diet~ Veg Side Dishes by Priya

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