Veg Kolhapuri is a delicious spicy mixed vegetable curry which has its origin in Kolhapur, a historical city in south-west Maharashtra. Kolhapuri food takes pride in being a robust cuisine and is particularly known for its hot and pungent flavors.
Dry Garlic Chutney, also known as Lasun Chutney, is a spicy and coarse Maharashtrian chutney. It is made by grinding garlic with desiccated coconut, sesame seeds and red chili powder. This chutney is traditionally served with Vada Pav but can also be used as a side with snacks or meals. Store in an
Usal is a Maharashtrian curried dish made with legumes/sprouted legumes or mixed sprouted beans and is had with pav (dinner rolls), chapati or rice. This Usal recipe comes from the Konkan region of the Maharashtra state in India.
Ridge Gourd Recipe is an easy homely recipe of ridge gourd with moong dal.
Tomato Sabji recipe is an easy and simple bhaji or sabzi made with tomatoes, jaggery, peanuts and desiccated coconut. Tangy as well as slightly sweet. This tomato sabzi goes very well as a side dish with chapati or paratha.
Tomato Saar is a tangy curry made with tomatoes, coconut and spices. This recipe comes from the coastal region of Maharashtra. It is best had with steamed rice.
Til Ke Laddu or Sesame Laddu is a traditional Indian sweet made with sesame seeds, jaggery, peanuts and desiccated coconut. These nutty laddus are naturally vegan and are especially prepared during the Makar Sankranti festival.
Thalipeeth is a spiced flat bread made from multigrain flour. thalipeeth makes for a healthy, tasty and nutritious breakfast or snack.
Shepu bhaji recipe is a simple and homely tasty recipe of dill leaves with moong dal.
Sabudana Vada is a classic Maharashtrian snack of deep fried patties made with soaked sabudana, potatoes and crushed peanuts. This recipe gives a crisp texture outside with a soft and light inside. You can shape and fry them fresh or prepare the mixture ahead for quick cooking. It is commonly made d
Sabudana Khichdi is a fasting savory dish made with soaked tapioca pearls cooked with ghee, cumin seeds, green chillies, boiled potatoes, crushed roasted peanuts, and rock salt (sendha namak). It is commonly prepared during Hindu fasting days such as Navratri, Ekadashi, and Mahashivratri. This dish
Puran Poli is a traditional Maharashtrian sweet flatbread stuffed with a chana dal and jaggery filling. The filling is flavored with cardamom and nutmeg for a mild aroma. The stuffed dough is rolled gently and roasted on a hot tawa with ghee until golden and soft. It is commonly prepared during fest