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Top 10 Maharashtrian Recipes
Last Updated : Feb 20,2017
Maharashtrian cuisine is a zesty and spicy one, which makes abundant use of aromatic and flavourful ingredients like peanuts, sesame seeds and chillies . There are several traditional snacks like Poha and dishes like Dalimbi Usal , which Maharashtrians enjoy having frequently. Zunka is one of the most famous dishes, where the zunka is made using besan flour and had with hot bhakri. They also love rice, and feel dissatisfied if they do not have at least a little rice with the meal.
Apart from plain steamed rice, which is enjoyed with spicy accompaniments like Methi Pitla or Amti, rice is also enjoyed in the form of lip-smacking dishes like Dodkyacha Bhaat , Masala Bhaat ,Tendli Bhaat, etc. The snack-lovers look forward to the monsoon, to enjoy hot Bhajias and Masala Bhaat made even more delightful with the addition of green chillies and Dry Garlic Chutney. Enjoy sweets like Modak and Puran Poli. Enter, to fall in love with Maharashtrian cuisine…
Top 10 Maharashtrian Recipes
Flours of millets like jowar add a rustic touch to bhakris. The homely aroma that emanates from the kitchen when you cook a Jowar Bhakri itself will give you a very content and comforting feel.
Here we have combined jowar flour with a little whole wheat flour to make the rotis easier to roll and to improve their texture. Just remember to serve them immediately on cooking.
Serve with Methi Pitla
or Cauliflower Greens Pitla
, an ideal match for Jowar Bhakri. You can also serve Green Chilli Thecha
or Red Chilli Thecha
and some onions as an accopmpaniment.
The pure taste of cooked rice flour is soothing and satiating at the same time! You will really enjoy this Maharashtrian delicacy made with a dough of cooked rice flour. The Chawal Bhakri is really soft and yummy, combining perfectly with spicy Red Chilli Thecha. Since rice flour has a tendency to harden over time, serve these bhakris immediately on preparation. Although you might have some slight difficulty in rolling the dough initially, you will get the hang of it within a few bhakris and then it will be a breeze!
This chatpata dish is sure to add a lot of excitement to your meal! A classic Maharashtrian
accompaniment, the Green Chilli Thecha goes best with Chawal Bhakri
, Whole Wheat Bhakri
and Jowar Bhakri
and can be made in small batches and stored in the fridge for 2 to 3 days.
A delectably spicy combo of green chillies, garlic, peanuts and coriander, the thecha can be ground in a mixer but will taste even better if you patiently crush it in a mortal-pestle!
A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of chilli powder, the Dry Garlic Chutney is a flavourful albeit strong value-add to many snacks and chaats, especially Vada Pav. For a change, you could try sprinkling some on an open sandwich too!
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 lends a classic, aromatic touch to this subzi. Serve it right off the stove with bhakri, thecha and buttermilk, as it will get dry if left for long.
A real spicy preparation of rice and tendi, which totally masks the sober nature of tendli transforming it into an exciting ingredient that will be loved by all.
This Tendli Bhaat actually has a double dose of spices! Not only is the rice cooked with sautéed spices, but it is also seasoned with an aromatic spice powder. The spice powder is quite special, because the regular spices like cinnamon and cloves are further enhanced by unique additions like sesame, caraway and coconut.
Adding half the spice powder when cooking the rice and tendli, and adding the remaining at the end, improves the aroma and flavour of the dish wonderfully. You could try the same recipe with other veggies, but tendli offers a special, crisp texture that is difficult to match!
Enjoy this Maharashtrian
delicacy with curds
and your favourite Aachar
by the side.
It’s Ganesh Chaturthi
! Time to make umpteen varieties of modak, Ganesha’s favourite. Here is the Modak recipe, of rice flour shells filled with a succulent mixture of jaggery and coconut.
While this mouth-watering delicacy is an inseparable part of Ganesh Chaturthi celebrations, you can try and make it more often as it is a tasty treat for the whole family, especially the young ones.
No festive menu in Maharashtra is complete without Puran Poli! Whole wheat flour polis with a succulent stuffing of cooked and sweetened chana dal are a delight to bite into, especially when they are hot and fresh off the tava, resplendent with the rich aroma of ghee.
You won’t need to use ghee to cook the Puran Poli, but it is a must to brush the poli with ghee after cooking and also to serve with another dollop of ghee! Enjoy the perfectly balanced sweetness and amazing texture of this traditional Maharashtrian
It may sound odd and rather lavish to use cashews as a main ingredient in gravies, but because of the abundance of cashews in the region, cashew curry is a popular and common recipe in each malvani household!
Also do try other curries using cashew like Cashew, Mushroom and Makhana Curry
or Drumstick and Cashew Curry
It is amazing how red pumpkin cooked with minimal oil and everyday spices can turn out to be so tasty! Everyday masalas and a simple tempering give the Bhoplya cha Bharit a very homely and satiating flavour.
It is everyday fare that you can enjoy with any meal. Pumpkin itself is a low-cal veggie, and when cooked in such a healthy way with minimal oil, it becomes all the more desirable.
Include this yummy dish in your menu and watch your family members lick their fingers in delight!
You can also try other Maharashtrian recipes like Maharashtrian Pitla
and Maharashtrian Patal Bhaji
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