Category: Maharashtrian Recipe

Kakdi Koshimbir (Kakdi Khamang / Cucumber Salad)

Kakdi Koshimbir is a healthy and quick cucumber salad recipe. It is a very popular salad recipe of Maharashtrian cuisine. If you love healthy and delicious salad, this recipe is for you. Other name for this recipe is kakdi khamang or kakdi chi koshimbir. All you need is 15 mins to prepare this salad. Main ingredients required for this salad are cucumber, fresh coconut, roasted peanuts and coriander.

Kakdi Koshimbir

Kakdi Koshimbir

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Til Ladoo Recipe (Sesame seeds candy / Tilgul)

Happy winter season everyone ! Today’s recipe is ‘Til Ladoo’, another winter special recipe.  Whenever I hear about til ladoo the first sentence that comes to my mind is ’tilgul ghya god god bola’, which means have tilgul and talk sweetly. In Maharashtra, during sankranti while serving guests and family members people greet them with this saying.

Til Ladoo

Til Ladoo

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Sabudana Vada (Sago fritters/vada)

Hello my foodies friends ! Today’s recipe is ‘Sabudana Vada’. It is a deep-fried snack which is made from sabudana/sago. In Maharashtra this is second most common vada dish after Aloo vada / vada pav, there it is served with sweet curd (curd mix with sugar). After sabudana khichdi this is my second favourite sabudana dish. You can also have this dish during fast/vrat by replacing normal salt with black salt.

Sabudana Vada

Sabudana Vada

Sabudana Vada are crunchy from outside and soft from inside. They just melt in mouth and trust me that feeling is divine (at least for me :P) . Main ingredients of this dish are sabudana/sago, peanuts, potatoes.  Preparation time of this dish more than its cooking time, as you need to soak sabudana for at least 4-5 hours. In winter season or during monsoon have sabudana vada as tea time snack.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For Maharashtrian recipes you can check Peanut Ladoo (two ingredients recipe) , Sabudana Khichdi (Vrat/fast recipe) , Bhel Puri (Mumbai Bhel Puri / Spicy Puffed Rice) , Koshimbir with Yogurt (Maharashtrian curd salad) , Aloo Vada (Potato dumpling/ Batata vada)

 Serves: 5

Duration: 5 hours (prep time) + 15 mins (cook time) = 5 hrs 15 mins (total time)

Ingredients for Sabudana Vada

Sabudana/Sago/Tapioca pearls1 cup
Peanuts/moongphali (roasted)1/2 cup
Boiled potatoes/aloo4 medium size
Salt1 tsp as per taste
Sugar1/2 tsp or as per taste
Green chillies / hari mirch (finely chopped)3
Coriander leaves (dhania patta) (finely chopped)2 tsp
Ginger/adarak (finely chopped)1 tsp
Lime (nimbu) juice2 tsp
Oilfor deep frying

Procedure for Sabudana Vada

  • Soak sabudana/ sago for at least 5 hrs. (Soak your sabudana according to your variety, mine take only 5 hours but some variety do take around 8 hrs.

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  • Check whether you need to soak for a longer time or your sabudana will take more time. Press sabudana in between your finger, if you can mash it easily, it is ready.
  • Strain and keep them aside.

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  • While your sabudana are soaked, in the meantime, boil potatoes. Let the potatoes cool.

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  • In a pan roast peanuts, let them cool.

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  • Remove husk of peanuts and in a grinder make a coarse powder of peanuts.

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  • In a bowl, mash the potatoes.

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  • Add sabudana, roasted peanut powder, chopped green chillies, chopped ginger, salt, sugar and chopped coriander in the bowl.

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  • Mix everything well.

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  • Start preparing small balls with the above mixture, flatten them slightly, keep them aside.

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  • In a deep pan/kadhai heat oil, on a medium heat start frying vada till golden brown. Remove vadas on kitchen towel. Sabudana vadas are ready !

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  • Serve them hot with ketchup/sweet curd/green chutney or plain.

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Peanut Ladoo (two ingredients recipe)

Hello everyone ! Today’s recipe is ‘Peanut Ladoo’. This recipe needs only two ingredients. It is one of the easiest and healthiest dessert recipe.  You can store ladoos for one week at room temperature in an air tight container. If you love roasted peanut and have sweet tooth too, this dessert is perfect for you.

Peanut Ladoo

Peanut Ladoo

Peanuts are good sources of vitamin E, niacin, folate, protein and manganese. Peanuts are rich in energy and antioxidants. Just a handful of peanuts per day provides enough nutrients. But do not exceed beyond this limit. Remember excess of anything is not good ! 😀

For more dessert recipes you can check Moong Dal Halwa (with a twist)  Mango Basundi (Aam ki Basundi)  Easy Eggless Chocolate Cake Coconut Laddoo (Nariyal ke laddoo)

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Yield: 10

Duration: 10 minutes (prep time) + 10 minutes (cook time) = 20 mins (total time)

Ingredients for Peanut Ladoo

Raw peanut/Moongphali/Goundnut                                             1 cup

Jaggery / Gud                                                                                               1/3 cup or as per your taste

Procedure for Peanut Ladoo

  • Heat a deep and thick bottomed  pan. Add the raw peanuts and keep flame on medium level.

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  • Roast the raw peanuts well, keep stirring at regular intervals.

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  • Roast till the peanuts are crunchy, raw peanuts are bitter in taste, so roast the peanuts perfectly. (You can taste the peanut and check whether its still bitter in taste or ready for next step)

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  • Once done, let the roasted peanuts cool down.
  • Remove husk of peanuts by rubbing them in between your palms. This step will take sometime to complete.
  • Take a grinder jar, add the roasted peanuts and jaggery in it.

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  • Grind both the ngredients together till you get coarse consistency.
  • Take out the mixture in a bowl or tray or plate.

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  • Mix this mixture uniformly.
  • Take small quantity of peanut-jaggery mixture in hand and start preparing round shaped balls or ladoo.
  • Peanut ladoos are ready to serve !
Peanut Ladoo

Peanut Ladoo

Sabudana Khichdi (Vrat/fast recipe)

Hi everyone ! Today’s recipe is ‘Sabudana Khichdi’. This recipe is prepared by using only those ingredients which are allowed during vrat/fast. Sabudana khichdi is my childhood favourite dish. I still sometime have craving of this dish. 😀 This is an easy snack/breakfast dish.

Sabudana Khichdi

Sabudana Khichdi

Sabudana khichdi is a very popular dish of western and northern states of India. It is a perfect dish when someone is observing a fast(vrat). Sabudana is a Hindi word for Pearl tapioca. Sabudana are very rich source of carbohydrates and that’s make it a perfect choice for fast. When we add roasted peanuts in the recipe, proteins present in the peanuts makes it a balanced dish.

Few things that you should keep in mind when preparing this dish:

  • Soaking time of sabudana/ Pearl tapioca varies according to its variety.
  • For some you need to soak them overnight or for at least 3-4 hours and for some varieties it will take only half an hour.
  • If you feel that your khichdi is undercooked, then add half a cup of milk and cover and cook till milk disappeared.
  • Few people mix sabudana, peanuts and salt separately. However, I add them one by one in my recipe. If you find first way more comfortable, you can use that.
  • Check whether you need to soak for a longer time or your sabudana will take more time. Press sabudana in between your finger, if you can mash it easily, it is ready.
  • I never use boiled potatoes for my recipe, but if you have boiled potatoes you can use for this khichdi.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 3
Duration: Soaking time (4 hours), Preparation and cook time(30 mins) = 4 hours 30 mins (total)

Ingredients for Sabudana Khichdi

Sabudana /Sago 1 cup
Ghee2 tbsp
Roasted peanuts (crushed)1/2 cup
Green chilli3
Ginger1"
Black salt1 tsp or as per taste
Cumin seeds1 tsp
Potatoes (cubed) 1 (large)
Lemon juice1 tsp
Coriander leaves 1 tbsp
Sugar (optional)1/4 tsp

Procedure for Sabudana Khichdi

  • Wash the sabudana in a vessel and soak it according to your sabudana variety. I always soak my sabudana pearls for at least 4 hours.

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  • In a non-stick pan or kadhai, heat oil. Add cumin seeds and let them crackle.

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  • Add curry leaves and potatoes. Cook until potatoes are half done.

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  • In a grinder, grind green chillies and ginger. Add green chilli ginger mix in the pan.

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  • Cook until potatoes are done and raw smell of ginger goes away.
  • Add roasted and crushed peanuts, and sugar, cook for few seconds.

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  • Stir everything well and add sabudana. Keep stirring.

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  • Use black salt for this recipe, add salt now. Mix everything and cook till sabudana pearls turns translucent from opaque.

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  • Lastly add lemon juice and chopped coriander leaves.

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  • Sabudana khichdi is ready !

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Bhel Puri (Mumbai Bhel Puri / Spicy Puffed Rice)

Hi everyone ! Today’s recipe is ‘Bhel Puri’. Bhel puri is also a form of chaat, it is made of puffed rice, papdi, spicy and tangy chutneys, namkeen/nylon sev (noodles shaped fried snack made out of gram flour) and vegetables. It is very closely associated with Mumbai and its beaches. Some other variants of bhel puri are jhaal muri (Kolkata) and churmuri (Bangalore).

Bhel

Bhel puri is my favourite snack. I can have this yummy snack at any time of the day, yes I sometimes feel like having it early in the morning as my breakfast. 😀 😛 In this recipe instead of using green chutney I used that same paste which I used for preparing pani puri spicy water.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below. 🙂 

For more chaat recipes you can check Pani Puri (Gol Gappa or Puchkas, homemade pani) , Dilli Style Aloo Chaat , Macaroni Chaat (Pasta/macaroni in yogurt) , Mixed Fruit Chaat (bowl full of flavours .

Serve: 6

Duration: 10 mins

Ingredients for Bhel Puri

Puffed Rice / Kurmura

1 big bowl
Tamarind Chutney

2-3 tbsp
Green chutney or pani puri spicy paste

2 tbsp
Green chilli

3
Onion (chopped)

1 medium
Tomato (chopped)

2
Potatoes (boiled)

2
Sev

1 cup
Peanuts (roasted, optional)

1 tbsp
Chaat Masala

1 tsp
Salt

as per taste
Jeera powder

1/2 tsp
Mint leaves or coriander leaves
(chopped)
2 tsp
Lemon 1
Papdi7-8

Procedure for Bhel Puri

  • Wash and chop all the vegetables.
All the main ingredients of bhel puri.

All the main ingredients of bhel puri.

  • Combine all the dry ingredients and vegetables in a big bowl.

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  • Last step is to add both the chutneys and papdi.

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  • Mix everything nicely, till all the ingredients are mixed uniformly.

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  • Garnish bhel with sev and mint leaves, serve it immediately. bhelp

Note:

  • For dry bhel or sukhi bhel, all you need to do is skip both the chutney.
  • For jain bhel skip onion. Add raw mango instead.
  • Nylon sev is a very thin variety of sev. Always use nylon sev for chaat and bhel.

Koshimbir with Yogurt (Maharashtrian curd salad)

Hi everyone ! Today’s recipe is my childhood favourite ‘Koshimbir with Yogurt’. This curd salad was first introduced to me by my aunty (my mother’s friend), she is from Maharashtra and cooks delicious authentic Maharashtrian food. You can have koshimbir with any of your three meals. I love to eat it with parathas and sometime like a small meal. It is a less than 10 mins recipe. Try this at home and let me know in the comment section below what do you think of koshimbir.

Koshimbir with Yogurt

Koshimbir with Yogurt

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. 🙂 

You can also check recipe in video format –

Serve: 2-3

Duration: 5 mins (prep time) + 3 mins (cook time) = 8 mins (total time)

Ingredients for Koshimbir with Yogurt

IngredientsQuantity
Yogurt / Curd1 cup
Cucumber (medium sized) (diced)1
Onion (chopped small sized)1
Tomato1
Roasted peanuts2 tbsp
Sugar (optional)1/2 tsp
Salt1/2 tsp or as per taste
Asafoetida/Hinga pinch
Green chilli1
Curry leaves / Kari patta7-8 leaves
Mustard seeds1/2 tsp
Cumin seeds / jeera1/2 tsp
Coriander leaves (chopped)2-3 tsp
Oil1 tbsp

 

Procedure for Koshimbir with Yogurt

  • Wash and cut all the vegetables in small cubes.
Main ingredients of recipe

Main ingredients of recipe

  •  In a bowl add chopped cucumber, onion and tomatoes. Mix everything nicely.
Chopped veggies.

Chopped veggies.

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  • In the mix of vegetables add roasted and crushed peanuts, give everything a nice mix.

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  • Now add curd/yogurt in the above mix. Keep this curd, peanuts and vegetables mix aside.

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  • Start preparing tempering. Heat oil in a pan.
  • Add cumin seeds and mustard seeds. Let them crackle.

  • Now, add curry leaves and green chillies. Fry for 1-2 mins without burning them.

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  • Switch off the flame and add asafoetida. Temper koshimbir.

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  • Add salt and sugar, mix everything gently.
  • Garnish koshimbir with chopped coriander leaves. Refrigerate it for 10-12 mins.
  • Koshimbir with yogurt is ready to serve !

Note:

  • If you are on diet, you can skip sugar and tempering. You can add chopped coriander and curry leaves in the curd, cucumber and peanuts mix.
  • Salt can be added while serving also.
  • Roasted peanuts absorb all the water/juice released by the vegetables. If your curd is of thin consistency you can increase quantity of peanuts.
  • You can also add carrots in this recipe.

 

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