MASALE BHAT

MASALE BHAT



Ingredients:
¾ cup kolam rice or any other small version of rice (should be 1 year old)
For Masala Mixture:
2 tsp Coriander seeds
2 tsp Cumin Seeds
4-5 cloves
3-4 black Pepper
½ inch cinnamon
2 tbl spoons grated coconut (dried)
OR
1 tbp Maharashtrian masala (Goda Masala)
1 tsp Sugar
2 tsp ghee / Oil
10-15 curry leaves
2 green chillies cut lengthwise
150 gms tondali cut lengthwise  (gerkins)
100 gms green peas
¼ tsp Mustard Seeds
½ tsp Turmeric Powder
6-7 cashewnuts
Salt to taste
1 cup fresh coconut grated
½ cup fresh corriander

Method:1) Wash Rice and drain water.
2) Put the masala mixture ingredients into grinder. Grind to coarse powder.
3) Heat 2 tsp oil or ghee in a nonstick pan. Add Mustard Seeds, curry leaves, green chillies, Turmeric Powder, fry for a minute add  tondali  and green peas Cashews and Rice, Saute for 4-5 minutes. While sauteing rice, heat 2 cups of water on the other stove top.
4) Once rice is nicely sauted, add 2 cups of hot water. Lower the heat. Wait until rice starts boiling. Then add ground Masala mixture or Goda Masala, salt to taste, Sugar Give a nice stir, cover with lid and let Rice cook on medium low heat. While serving, Drizzle 1 tsp Ghee and sprinkle fresh grated coconut and corriander leaves and fresh grated coconut

Tip : -- Ghee tastes good in Masale bhat, if you dont have time to make masala then only add ready made goda masala.When rice is half cooked put the vessel on hot tawa to cook on slow fire

we supply special home made masale bhat masala all over india and abroad

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PATAL POHYANCHA CHIVDA / kaccha chivada / chiwada

PATAL POHYANCHA CHIVDA

all time  hit  any  time  snacks  from maharashtra  mostly  prepared  on the  occassion  of diwali  and  ganapati  festival 

 PATAL POHYANCHA CHIVDA /  kaccha  chivada /  chiwada

Ingredients:Thin Poha - ½ Kg.
Peanut - 1 cup
Dalya (Roasted Gram Dal) - 1 cup
Sliced dry coconut - 1 cup
Chopped Green chilies - 10-12
Curry leaves - 8-10
corriander powder 2 tsp
badisaunf powder 2 tsp
cumin powder-2 tsp
Mustard seeds - 1 teaspoon
Sesame seeds - 1 teaspoon
Poppy seeds - 1 teaspoon
Turmeric powder - 2 teaspoon
Asafetida - ½ teaspoon
citric acid 1 tsp
Powder sugar - 1 teaspoon
Oil - ¼ cup
Salt to taste.

Method:Keep THE POHA in sunlight for 3-4 hours.OR ROAST it on very low flame till it becomes crispy.
Keep the crispy Poha aside. Now heat oil in a big kadai. Add mustard seeds, when it start spluttering add curry leaves and green chilies. Let curry leaves and chilies get crispy. Then add peanuts, sesame seeds, and Fry on medium flame for about 2 minutes till the peanuts are aromatic. Then add sliced coconut and fry it till it turns brown. then add asafetida, turmeric powder,Now add roasted gram dal. Switch off the flame. Now add salt and sugar and mix well. then add crispy Poha corriander powder,badisaunf powder,cumin powderand citric acid and mix it neatly.
Crispy chivda is ready.cool down and store in air tight container. It can be stored for 1 month

Tip:
-- While roasting the poha it should not change colour.You can add cashew nuts instead of peanuts

We supply home made  patal pohe chivda all over india and abroad 

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UPAMA / UPIT / UPEET

UPAMA

India 's favourete  break fast mostly  in  south  inida  and maharashtra

tastes  best  with  coconut  chutney . well  known semolina preparation with  little  spices and salt  and  little bit of  sugar  
  UPAMA / upit /  upeet 

Ingredients:Rava : 1 cup
Urad dal : 1 tea spoon
Mustard seeds : ½ tea spoon
cumin seeds : ½ tsp
Green chillies : 2-3
Onions (finely chopped) : ½ cup
Ginger (finely chopped) : ½ tea spoon
Tomato (finely chopped) : ½ cup
Curry leaves : 1 strand
Dried red chillies 2 no
Asafoetida powder : ¼ tsp
Coriander leaves (chopped) : 1-2 tea spoons
Lemon juice : 1 tea spoon
Ghee/Clarified butter : 1 tea spoon
Oil : 2 tbs
Water : 3 cups
Salt to taste
sugar : 1 tsp
fresh coconut scraped :½ cup
sev : ¼ cup (optional for garnishing

Method:1) Place a pan on the stove and heat the oil in it.
2) Add mustard seeds,cumin seeds, urad dal, channa dal and a pinch of asafoetida powder and fry till they turn golden brown. Be careful here as the mustard seeds start to splutter as soon as they are dropped in oil.
3) To this, add chopped green chillies,curry leaves and ginger and fry for another minute.
4) Now, add chopped onions and fry it till the onions start turning transperent.
5) Then add chopped tomatoes and mix the contents well.
6) After everything has been cooked, add some water and salt and let the mixture boil for 5 more minutes (approx.).
7)Now add the Rava to this liquid mixture and start stirring briskly. IMMEDIATELY ADD LEMON JUICE  Also make sure that no lumps are formed during the stirring process.
8) Cover the vessel with a lid for about 3-4 minutes or till it is fully cooked.
9) Next, reduce the flame and add the chopped coriander leaves and sugar and mix it a little.
10) Turn off the flame upma is ready. Serve hot garnished fresh coconut and sev .

Tip:
-- After adding water and salt taste the boiling water. it should taste salty and little more spicy as after adding rawa it will taste perfect. You can use ghee intead of oil it tastes better.

PURAN POLI / POORAN POLEE

PURAN POLI

PURAN POLI  /  pooran  poli /  puran  polee

popular  sweet  of  maharshtra  mostly  made  on  the  occassion  of  holi  festival   
can  be stored  for a  week 
here  is a  best  recipe / pakakruti  for  puran  poli  or  stuffed  sweet  roti  or  paratha
you can also  say  sweet  stuffed  indian  bread 


tastes  best  with  ghee ( clarified  butter) and  hot  milk 



Ingredients:

• 2 cups chana dal, soaked in water for 4 hours
• 2 cups jaggery (adjust for sweetness)
• 2 cups refined flour
• 3 tbsp oil
• 1 tsp cardamom powder
• 1/4th tsp nutmeg powder
• 3/4 tsp turmeric powder
• 1 tbs rice flour and for dusting

Method:

• Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
• Add jaggery and cook further then add 1 TBS rice flour and then mash into a soft paste.
• Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well. Form 20 balls of equal size and put it aside.
• Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
• With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
• On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.
• Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

TIP== USE RICE FLOUR FOR DUSTING WHILE ROLLING A POLI IT MAKES ROLLOING EASIER. using rice flour in making puran makes puran completely dry and avoids from coming out while rolling. DO NOT THROW THE WATER IN WHICH DAL IS COOKED. YOU CAN MAKE KATACHI AAMTI WITH THAT WATER.

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BHARLI VANGI / BHARLEE VANGI

BHARLI VANGI

BHARLI  VANGI

THE  ALL TIME  FAVOURATE  BHAJI  OF  MAHARASHTRA IS  BHARLI  VANGI 

 RECIPE / PAKAKRUTI  FOR BHARLI  VANGI OR STUFFED  BRINJALS 

Ingredients:
½ kg small eggplants
For stuffing / masala:
1 cup dry fried coconut, 1 tbsp. chili powder, 2 tbsp. goda masala/black maharashtrian masala, ¼ cup peanut powder (roasted coarsely ground), ½ cup coriander leaves chopped, 1 tbsp. tamarind paste, jaggery, salt to taste.
For tempering:
Pinch of mustard and cumin seeds, pinch of asafetida(hing), pinch of fenugreek(methi) seeds and pinch of turmeric, 5-6 tsp oil

Method:
To make stuffing easier, remove the stem of eggplants and give 2 slits.
Put them in water and keep aside.
Grind all ingredients together listed under stuffing.
Make a fine paste/masala.
Stuff all the eggplants with masala.
Heat oil in a deep frying pan.
Add mustard and cumin seeds followed by asafoetida
Add fenugreek seeds.
Add turmeric and stuffed eggplants.
Cover up for 5 min.
Now add water just to cover the top of the eggplants.
Again cover up till eggplants get fully cooked.
Stir and garnish with coriander leaves.
Goes very well with BHAKRI OR CHAPATI OR RICE

TIP===  IF YOU WANT SPICY PREPARATION  USE KANDA LASUN MASALA INSTEAD GODA MASALA . ADD SOME CRUSHED  PEANUTS  TO THE PREPARATION  TASTES GOOD.

WE SUPPLY  HOME MADE  GODA MASALA AND KANDA LASUN MASALA  ALL OVER INDIA AND ABROAD  

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VALACHE BIRDE / DALIMBICHI USAL / VALACHI USAL

DALIMBICHI USAL / VALACHE BIRDE

DALIMBICHI  USAL / VALACHE  BIRDE 

 THIS  MAIN  COURSE  DISH IS  MOSTLY PREPARED  BY  BRAHMIN OR  CKP  COMMUNITY  IN  MAHARASHTRA  BUT  POPULAR  IN  ALL PARTS  OF MAHARASHTRA MANY  PEOPLE  ARE  DYING  TO  IT  THIS  USAL  BUT NEW  GENERATION GIRLS  FEMALES  DO NOT  KNOW  THE  PREPARATION 


SO  IM  GIVING  HERE  THE  PERFECT  AND  EASY RECIPE / PAKAKRUTI  FOR  DALIMBICHI  USAL  OR  VALACHE  BIRDE   THE  TASTIEST  PREPARATION  OF  FIELD  BEANS 

 Ingredients:3/4 cup Vaal (Field Beans)
For Tempering: 1 tbsp Oil, ¼ tsp Mustard Seeds, ½ tsp Cumin seeds, 1/8 tsp Asafoetida Powder, 1/2 tsp Red Chili Powder
4 Curry leaves
2 green chilies halved
4 tbsp coconut, grated
1 tsp Cumin seeds
1 tsp Jaggery
2 Kokum
¼ cup green corriander, finely chopped
salt to taste

Method:Soak Vaal beans in lukewarm water for 10 to 12 hours. After 10 to 12 hours, drain water. Take a clean Cotton Cloth, transfer soaked Vaal beans in this cotton cloth. Hold all the edges together. Twist the edges and tie a knot tightly. Place in warm place for sprouting for about 8 to 10 hours. Once Vaal Beans are sprouted, loose the knot. Take a container half filled with lukewarm water. Transfer Vaal in it and let it stand for 10 minutes. Very gently remove the skin. These beans are very delicate and can get break because of harsh handling. After soaking 3/4 cup dried Vaal beans, we get 1¼ to 1½ cup Dalimbya to make Usal.
Grind together coconut cumin seeds to a fine paste.
Heat a saucepan, add 1 tbsp Oil and wait until hot. Add and let splutter Mustard seeds. Add Cumin, Asafoetida, Turmeric Powder green chillies and Red Chili Powder. Also add Curry leaves and Corriander, stir for few seconds. Add peeled Vaal Seeds. Stir very gently. Add 1½ cup water, Kokum, and salt to taste. cover and cook for few minutes.
Once Vaal beans are half done, add coconut paste, Jaggery. Cover and cook for few minutes. Vaal seeds are very delicate so handle carefully.
Once Usal is done sprinkle some fresh coconut and chopped cprriander leaves. Serve hot with Chapatti.

Tip:
-- kadve val originated from alibag region are best in taste. if you want to make valache birde in CKP stylt add 11/2 tsp CKP masala to the preparation

WE SUPPLY ORIGINAL  KADVE  VAL  ORIGINATED FROM ALIBAG  REGION  ALL OVER INDIA  AND  ABROAD

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CHAVALICHI USAL / CHAVLICHEE USAL

CHAVLICHI USAL

CHAVALICHI  USAL 

tastiest  preparation  in  usal  you  can  say  is  chavalichi  usal  or  kidney  beans  usal  or  black  eyed  beans  usal  or  vegetable  or  bhaji

here  is  a tasty  recipe/  pakakruti  for  chavalichi  usal  or  black  eyed  beans  usal  or  kidney  beans  usal  or  bhaji  or vegetable

 Ingredients:1 ½ cup kidney beans/black eyed beans (chavli)
1 tbsp shredded dry coconut
2 tsp cumin seeds
4 green chilies
4-5 small garlic cloves
2 tsp mustard seeds
¼ tsp asafoetida
1 tsp turmeric powder
1 tsp jaggery
1 tsp goda masal or garam masala
salt to taste
2 kokum
4 tbs coriander leaves chopped
2 tbsp oil

Method:Wash and soak the beans in plenty of water for 7-8 hours.
Rinse and keep aside.
In a pan or kadai, lightly roast dry coconut and cumin seeds.
Grind roasted coconut, cumin seeds and chilies into a fine paste.
Chop coriander leaves.
Heat oil in a pan.
Add mustard seeds.
When they splutter, add asafoetida, turmeric powder and garlic.
Add onions pieces and fry till they look translucent.
Add kidney beans followed by 2 cups of water
Once it reaches the boiling stage, add ground paste, tamarind, salt and jaggery.
Mix well and cook further for 5 minutes or till well cooked
Add some more water if required.
Garnish with coriander leaves and serve.

TIP==  YOU CAN USE SMALL VERSION OF CHAVLI WHICH  TASTES MORE  BETTER

WE  SUPPLY  GAVATHI  CHAVLI  (BEANS)  home made  GODA MASALA , GARAM  MASALA, KANDA LASUN  MASALA  ALL  OVER  INDIA  AND  ABROAD

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KOLHAPURI MISAL / MISAL PAV

MISAL PAV

MISAL PAV

you  can  say  that  maharshtra  is  known  for  this beautiful  tasty spicy  misal  pav  mostly  famous  from  kolhapur  and  pune  district. here  i  m giving  the  best recipe  for  the  misal  pav  as  i  have  tasted  both  of  them  and  you can  say  it is  a  combination  of  both  the  varieties

here  is  a  recipe /  pakakruti  for  misal  pav or  kolhapuri  misal  pav  or  puneri  misal  pav


Ingredients

250 gms                         sprouted  matki
2 nos                              big potatoes boiled and cubed
1 cup                              onion finely chopped
3/4 cup                           tomatoes finely chopped
1 cup corriander leaves   finely chopped
1 inch ginger                   finely chopped
7-8 garlic cloves             finely chopped
2 tbs                               kanda lasun masala
1 tbs                               tamarind pulp
250 gms                         farsan ( papadi, bhavnagari gathiya, yellow  sev)
15 no                             bread slice
                                      OR
8 no                                pav
1 tsp                               mustard seeds
1/2                                  asafoetida
11/2 tsp                           turmeric powder
100 gms                          bhavnagari gathiya
200 ml                             oil
8-10                                curry leaves
4-5                                  green chillies finely chopped
salt                                   as per taste

Method
* Heat 1 tbs oil add half quantity og ginget garlic and green chillies fry well then add turmeric powder and cubed potatoes, add salt and 2 tbs corriander leaves and mix well keep aside.
* Now heat remaining oil in a thick bottom pan add mustard seeds,green chillies, ginger , garlic, curry leaves and asafoetia fry for a while then add turmeric powder.
* Now add 1/2 cup chopped onions fry till traslucent then add tomatoes fry for a while then add kanda lasun masala and fry till oil seperates.
* Now add sprouted matki 31/2 cups of water salt as per taste.bring to boil and cook untill matki is cooked.
* Now add tamarind pulp and ground bhavnagari gathiya and again bring to boil.
                             TO SERVE MISAL
* put 2 tbs of prepared potato bhaji then put 3 tbs farsan then put matki usal with thin rassa and tari which ic floating on top of usal, then add chopped onions and serve with bread or pav

TIP===== GRAVY OF THE USAL SHOULD BE VERY THIN AND OIL SHOULD FLOAT ON SURFACE
 IF YOU WANT MORE SPICY  THEN ADD 2 TBS OF SPICY RED CHILLY POWDER.
if you want to make some thick gravy then add 3 tbs of fresh ground  coconut


WE SUPPLY GAVRAN MATKI , KANDA LASUN MASALA, MISAL FARSAN, AND SPICY RED CHILLY POWDER  ALL OVER INDIA AND ABROAD

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MALVANI CHICKEN / MALAVANEE KOMBADI

MALVANI CHICKEN

MALVANI  CHICKEN 

hot  sand  spicy  chicken  curry from the coastal region of maharashtra         recipe / pakakruti for malvani chicken curry or malvani chicken  or you can call it  malvani  kombadi masala

Ingredients
1  Chicken cut in to curry pieces (about 800 gms)
1/4 medium bunch Fresh coriander leaves (chopped)
1" piece Ginger
6 cloves Garlic
2-3 Green chillies (chopped)
1/2 Dry coconut (grated) 
6 Red chillies whole
4 tbsps Oil
5 medium sized Onions 
1½ cups fresh Coconut
12 red chillies whole 
2 tsp coriander seeds
4-5 cloves
½ tsp peppercorns
2 bay leaves
1/2 star anise
½ tsp cumin seeds
4-5 green cardamoms
2-3 black cardamoms
1 inch piece cinnamon
Salt to taste



Method:
To make chicken curry, reserve one tablespoon chopped coriander leaves for garnish. Grind remaining coriander leaves to a paste along with ginger, garlic and green chillies and marinate the chicken in this paste.  Heat 11/2 tablespoon oil in a pan, add all the dru garam masala and fry till aromatic then add  three fourth quantity of chopped onion, stir-fry till light brown. Add fresh coconut; continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown.Then add dry coconut and fru till aromatic. Cool and grind to a fine paste with half a cup of water. Heat remaining oil in a handi, add remaining chopped onion and stir-fry till golden brown. Add the green paste marinated chicken pieces and two cups of water and salt bring it to a boil. Add ground paste with spices  Continue to cook for three to four minutes on high heat. cook further on medium heat for three to four minutes, stirring frequently. Reduce heat and simmer for three to four minutes.  Garnish with chopped coriander. Serve hot with vade or aamboli or chapati or bhakari or rice

TIP===== YOU CAN MAKE ALSO MAKE KALA VATANA USAL WITH THIS PREPARATION USE SOAKED KALA VATANA INSTEAD OF CHICKEN.
YOU CAN USE READY MADE MALVANI GARAM MASALA. IF YOU LIKE SOME SOUR TASTE YOU CAN PUT 3-4 KOKUM WHILE GRINDING PASTE

WE SUPPLY HOME MADE MALVANI GARAM MASALA ALL OVER INDIA AND ABROAD
100% GENUINE KOKUMS AVAILABLE
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MALVANI FISH CURRY

MALVANI FISH CURRY

MALVANI FISH CURRY

this is  mouth watering  recipe from the  coastal region of  maharashtra  , malvani  fish  curry  or  malvani  macchi  kadi  or  macchi  curry

Ingredients:½ Kg. Pomfret (Paplet) / Halwa (kale paplet) / Surmai (Kingfish)
Fish cut into pieces
8-10 dry chilies
1 tsp turmeric
1 tsp. Coriander seeds
½ tsp black pepper
½ tsp tirphal (available in select stores or ayurvedic stores optional)
7-8 garlic flakes coarsely grounded
2 onions sliced finely
1 cup grated coconut
2 tsp tamarind pulp or 2 tsp kakam exctract

salt as per taste

BHARLI TONDALI

BHARLI TONDALI

BHARLI  TONDALI 
many people  do not like this vegetable  but  try this  100% marathi  recipe  /  pakakruti of  bharli  tondali  or  tondalichi  ras  bhaji 


Ingredients:½ kg gherkins
½ teaspoon asofotida
2 teaspoon mustard seeds
3 tablespoon oil
4-5 cyrry leaves
For the stuffing:
1cup fresh coconut grated
½ cup roasted peanuts
¼ cup dry coconut grated
1tbsp coriander powder
1 tbs sesame seeds
a tsp jaggery
1 tsp goda masala
½ tbsp cumin powder
1 tsp turmeric powder
2 tsp chili powder (adjust as per your liking)
1 tsp tamarind pulp
salt to taste
cilantro/coriander leaves



Method:1) Wash gherkins. give it vertical cross cuts keeping base intact
2) For the stuffing, combine all the ingredients and grind them coarsely with little water, stuff them in tondali and keep aside.
3) Heat 3 tbsp oil in a pan. Add mustard seeds and asafoetida and curry leaves. Add stuffed gherkins and toss gently so that the oil coats all the gherkins fully. Sprinkle remaining masala on top. Fry for sometime. then add 1 cup of water Cover for 1 min. Keep stirring occassionally until the gherkins are cooked
4) Once done, remove from the fire. Garnish with coriander leaves. Serve hot with chapati or dal and rice.

WE SUPPLY HOME MADE GODA MASALA , KANDA LASUN MASALA , GARAM MASALA ALL OVER INDIA AND ABROAD