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 Top 10 Maharashtrian Recipes

  Last Updated : Jul 13,2018

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Top 10 Maharashtrian Recipes

The Maharashtrian cuisine has a wide array of interesting flavours to offer. It is highly influenced by the neighbouring states and majorly divided in two sections - Konkan and central. 

A major portion of Maharashtra lies on the coast of the Arabian Sea, and the region is known as Konkan Maharashtra. Konkani cuisine is a combination of Malvani, Gaud Saraswat Brahmin and Goan cuisines. Apart from seafood being a major consumption by most people, alphonso mango, cashew nuts, rice are popular food in this region. The cuisine of central Maharashtra or the Vidarbha region is called Varadi cuisine. Maharashtrian cuisine is a zesty and spicy one, which makes abundant use of aromatic and flavourful ingredients like kokum, peanuts, sesame seeds, chillies, dagad phool, charoli.

Phulkas and rotis are famous all over India, but Maharashtrian cuisine includes a range of unique rotis. Chawal Bhakri is a soft and delicate preparation that tastes amazing with a spicy green Chilli Thecha . It is ideally served with rassa (curry).  Dashmi Roti is a sweet roti made with jaggery and a popular travel food. 

Maharashtrian famous snacks which are familiar to most of us are Kanda Poha, Batata Poha, Sheera, Green Chilli Thecha Stuffed Pav.  It is consumed by 75% of Maharashtrians in bigger cities as breakfast. In the villages, they have a spicy snack Bhadang Murmura which is made of puffed rice perked up with garlic and green chillies. Misal is an all-time favourite Maharashtrian snack that is tasty, energising and nutritious. Sprouts Misal, a spicy gravy made using sprouts, tempered with cumin, and sautéed with spice pastes is a flavorful, irresistible dish. To make a tasty treat, you can try Moong Dahi Misal made with sprouts, whisked curd, chopped veggies, spice powders and of course, khajur imli ki chutney.

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 etc. Maharashtrians love rice and feel dissatisfied if they do not have at least a little rice with the meal. A real spicy preparation of rice and tendli, which totally masks the sober nature of tendli it into an exciting ingredient that will be loved by all. This Tendli Bhaat actually has a double dose of spices! Hariyali Matki Khichdi  is a sumptuous one-pot meal that is full of nutrients. It tastes delicious as it is but, can be relished with curd or buttermilk. 

Have your fill of homely dishes like the Green Peas Ambti, Kairi chi Kadhi and Methiche Varan. When you say kadhi, you would have thought of a curd-besan mixture but, this Kairi Chi Kadhi is a unique preparation made using coconut and raw-mango, perked up with an aromatic, traditional tempering. Like Sambhar is to Tamil Nadu, Amti is to Maharashtra. Amti is a traditional Maharashtrian flavourful dal with a medley of flavours. This Sprouted Kala Chana Ambti with a masala paste of onions and dry spices is simply irresistible. Cashew Curryis a popular curry in Malvani households. The spicy Malvani gravy along with bland cashewnuts creates a flavorful, rich gravy. Zunka is one of the most famous dishes, where the zunka is made using besan flour and had with hot bhakri. 

The snack-lovers look forward to the monsoon, to enjoy hot Bhaji and Kaanda Bhajji Pav  made even more delightful with the addition of green chillies and Dry Garlic Chutney. Enjoy sweets like Modak, Puran Poli and Karanji during festive occasions. Enter, to fall in love with Maharashtrian cuisine. Happy Cooking!!

top 10 maharashtrian recipes

 by Tarla Dalal
jowar bhakri recipe | healthy jowar bhakri | jwarichi bhakri | how to make jowar bhakri | with 13 amazing images. Jowar Bhakri is a simple tradiaitonal Maharashtrian recipe which forms an integral part of their main course. Making jwarichi bhakri requires only 3 to 4 ingredients. Learn how to make jowar bhakri in a step-by-step photos. 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. To make jowar bhakri, we have combined jowar flour with a little whole wheat flour to make the rotis easier to roll and to improve their texture. Remember when you make jowar bhakri, the dough should be soft and the bhakri should be cooked uniformly. This is to ensure that it puffs up evenly when cooked on the open flame. Smear ½ teaspoon of ghee on it before serving to make it more flavourful . Healthy jowar bhakri is truly wholesome. It’s brimming with iron, fibre , protein and a few trace minerals. Those aiming to increase their hemoglobin levels must also include jowar bhakri to their meals. Plain jwarichi bhakri tastes the best when served immediately on cooking. 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. Enjoy jowar bhakri recipe | healthy jowar bhakri | jwarichi bhakri | how to make jowar bhakri | with step by step photos.
 by Tarla Dalal
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!
green chilli thecha recipe | Maharashtrian hirvi mirchi thecha | with 12 amazing images 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. This chatpata Maharashtrian hirvi mirchi thecha is sure to add a lot of excitement to your meal! A delectably spicy combo of green chillies, garlic, peanuts and coriander, the Green Chilli Thecha can be ground in a mixer but will taste even better if you patiently crush it in a mortal-pestle! I would like to share some tips to make the perfect green chilli thecha. 1. Roasting the peanuts enhances the flavour of the peanuts in green chilli thecha. 2. Add the chopped green chillies, mix well. If you want little less spiciness use the light green variety of chillies or else use the dark green one’s for a very spicy taste. Enjoy how to make green chilli thecha recipe | Maharashtrian hirvi mirchi thecha | with detailed step by step photos and video below.
 by Tarla Dalal
dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with 17 amazing images. dry garlic chutney recipe is a Maharashtrian style dry garlic chutney which is also known as sukha lehsun chutney. Ingredients for this Maharashtrian dry garlic chutney are easily available and consists of garlic, coconut oil, coconut and chilli powder. Dry garlic chutney is a famous condiment from Maharashtra, it is also known as Lahsun khobra chutney. It is a 4 ingredient recipe and is prepared in a jiffy! Usually this chutney is sprinkled between vada pav, but people also enjoy have it along pakoras and samosa. 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. One cannot imagine Vada Pav without sukha lehsun chutney. For a change, you could try sprinkling some dry garlic chutney on an open sandwich too or use on pakoras and samosa. Dry garlic chutney is the magic ingredient that makes the Mumbai vada pav even special and tastier. I also prefer having it along my meal. This chutney is super hot and tasty! I would advice you to have only a little at a time. I had about a tablespoon of this chutney and my mouth was on fire! One very popular Maharashtrian combination is Maharashtrian bhakri with sukha lehsun chutney. Also do try other variations of garlic chutney like Fresh Coconut Garlic Chutney, Green Garlic Chutney, Coriander Green Garlic Chutney, Chilli Garlic Chutney, Garlic- Flaxseed Chutney, Carrot Garlic Chutney and Garlic Tomato Chutney. Enjoy dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with detailed step by step photos and video below.
 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 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.
tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | with amazing 33 images. tendli bhaat recipe is 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. Maharashtrian tendli bhaat is a treat to the taste buds, which is derived from Maharashtra and falls under the category of their comfort foods. ivy gourd rice is easy and quick to make. All you need to do is dump all the ingredients together and ivy gourd rice is ready! Every Maharashtrian household has their own style and method of making it and this is our version to it. Tendli stands for ivy gourd and bhaat stands for rice. Tendli and rice combination turns even heavenly when we add the prepare Maharashtrian masala to it. 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. You can make ivy gourd rice for special occasions or also use it as a tiffin treat. It is a satisfying one-pot meal. Preparation for Tendli bhaat doesn’t make time nor does cooking. This is on my lunch box tiffin recipe atleast once a week. Also, I have a Maharashtrian friend who makes it as a gudi padwa recipe along with sol kadhi. 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 Maharashtrian tendli bhaat wonderfully. You could try the same tendli bhaat 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. Learn to make tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | with detailed step by step recipe photos and video below.
modak | steamed modak | Ukadiche Modak for Ganesh Chaturthi recipe | modak made with mould | modak handmade recipe | with 20 amazing images. Here is the Modak recipe made of rice flour shells filled with a succulent mixture of jaggery and coconut. It’s Ganesh Chaturthi ! Time to make umpteen varieties of modak, Ganesha’s favourite. The authentic sweet filling on the inside of a modak (steamed modak) consists of freshly grated coconut and jaggery. Many people also use dry coconut with nuts and poppy seeds as well. Do not overcook the jaggery mixture, as it will harden once it has cooled. Ukadiche Modak which is steamed modak is specially made during the first day of Ganesh Chaturti to welcome him. While this mouth-watering modak 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. Offering to Ganesha usually concludes with an offering of 11 or 21 Steamed handmade modaks. On Sankashti Chaturthi which occurs every month and Angarki Chaturthi, steamed modak is made as an offering to the lord. We also have the recipe of modak made with modak mould. Enjoy modak | steamed modak | Ukadiche Modak for Ganesh Chaturthi recipe | modak made with mould | modak handmade recipe with detailed step by step photos.
Maharashtrian puran poli recipe | puran poli | with 30 amazing images. Maharashtrian puran poli is eaten on festive occasions like Gudi Padwa and Holi where it is cooked by almost every Maharashtrian house. No festive menu in Maharashtra is complete without Maharashtrian puran poli! We show you how to make the puran poli mixture, dough for the puran poli and then how to make the Maharashtrian puran poli. Maharashtrian puran poli recipe is 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 tawa, 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 delicacy. Maharashtrian puran poli is made normally for lunch and its very heavy to digest at night. At times the puran poli is dipped into a bowl of warm milk and enjoyed. During Holi, when a fire is lit up, a coconut and Maharashtrian puran poli are the traditional offerings to the goddess Holika. Gujarati Puran poli is made with toovar dal while Maharashtrian puran poli is made with chana dal. Adding nutmeg to Maharashtrian puran poli is a must for as it complements the taste of puran poli mixture. Tips to make Maharashtrian puran poli recipe. 1. Make sure the dal does not turn mushy at this stage. The chana dal should be cooked well and easily crushed between fingers. 2. The puran poli mixture should not have any grains of dal and should be dry enough. Learn to make Maharashtrian puran poli recipe | puran poli with step by step photos and video below.
 by Tarla Dalal
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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Top 10 Maharashtrian Recipes
 on 08 Feb 17 04:38 PM

Love your collection of Maharashtrian recipes. Just what i was looking for.