This category has been viewed 349554 times
Cuisine > Indian >
01 Jan 1999
Usal by Tarla Dalal
A traditional Maharashtrian recipe of spicy pulses in a thin watery gravy which is usually eaten with bread. Usal is served in almost all street side eateries in Maharashtra. One such eatery where I never miss the usal is situated on the road from Mumbai to Pune. They serve the most lip smacking ....
01 Jan 1900
Usal ( Healthy Subzi) by Tarla Dalal
A traditional Maharashtrian preparation made healthier using an assortment of sprouted pulses. Sprouting not only increases the protein content but also makes the dish easier to digest and richer in calcium. While some methods of preparation use kokum, we have used tomatoes for tang so that it can b ....
05 Jul 14
Usli ( Kadhai and Tava Cooking Delights) by Tarla Dalal
Much-loved by the maharashtrians, the usli is a nutritious and tasty everyday preparation that is enjoyed by the kids as much as the adults, which is a great plus-point for any dish! made with mixed sprouts spiced and tempered traditionally, the usli is so simple, anybody can make it.
01 Jan 1999
Vaal ki Usal by Tarla Dalal
A popular, easy to make Maharashtrian dish. The combination of jaggery and kokum gives a sweet and tangy taste to the usal. Vaal provides you the much needed protein, calcium and folic acid. Serve this usal with hot Palak aur Chawal ki Roti, page...
01 Jan 1999
Vaal Ki Usal ( Know Your Dals and Pulses ) by Tarla Dalal
This is a popular, easy-fix maharashtrian dish. The combination of jaggery and kokum gives a sweet and tangy taste to this usal, which is made using vaal.
01 Jan 1999
Vade by Tarla Dalal
Vade are traditional Maharashtrian version of the deep fried puris. The authentic recipe calls for a lot of pre-preparation in terms of making the flour for the vadas at home. I have used the readymade rice flour for a quick and delicious version.
14 May 15
Vegetable Kalvan by Tarla Dalal
An intensely flavoured mixed vegetable subzi from the kitchens of Maharashtra, the highlight of the Vegetable Kalvan is a rich paste of tomatoes, onions, coconut, other regular flavour enhancers and spice powders. This paste together with a traditional tempering forms the mouth-watering gravy that h ....
01 Jan 1999
Vegetable Kolhapuri ( Swadisht Subzian ) by Tarla Dalal
This popular spicy mixed vegetable kolhapuri preparation has many variations. I have chosen this recipe which is a semi- dry vegetable closest to the traditional one and uses a mixture of desiccated coconut along with other spices as the base for the gravy.
13 Sep 14
Whole Wheat Bhakri by Tarla Dalal
A bowlful of pitla would seem quite incomplete without a plateful of bhakri to go with it! Pitla and bhakri is a traditional Maharashtrian combo, and we thought we should share a sumptuous Whole Wheat Bhakri recipe for you to enjoy with our Methi Pitla or Cauliflower Greens Pitla. Enjoy this bhakri ....
16 May 15
Zunka by Tarla Dalal
Traditional Maharashtrian and spicy, the Zunka is considered by many as a dry version of the famous pitla. It is like a curry of ginger, green chillies, garlic, onions and coriander perked up with a very flavourful tempering. Although a variety of spices are used, the curry leaves in the tempering l ....
11 Aug 11
Aamabtvaran by madhuri_a1
Aamabtvaran is a maharashtrian way of cooking varan or lentils. The tuar dal is cooked, mashed and then simmered in tamarind water. Serve the sour and spicy ambatvaran tempered with mustard seeds, curry leaves and green chillies.
19 Nov 00
Aloo Bhath by sonalib
A sweet baghaar recipe with jaggery , crushed cardamom and ghee. This exotic baghaar preparation can be enjoyed during fasting days with fried potatoes.
13 Aug 11
Alu Bhat by arathi_receipe
A vegetable dish which is common in most bengali households, aloo bhath is basically mashed potatoes or aloo which are served with steamed rice. The potatoes or aloo are boiled and mixed with mustard oil and green chillies and then devoured as first course with hot rice.
11 Dec 14
Authentic Bombay Pavbhaji by Swapnil Thakkar
A real bombay street side pav bhaji that everyone loves! For that we ll need a large pan with a flat bottom. To make it more tastier, i cook it in noon, when it cools down, put it in fridge and reheat it before dinner, trust me it tastes better this way!
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.