Indian Kitchen Stories

Recipe Servings:   4 Prep Time:   15 Minutes Cook Time:   30 Minutes Total Cook Time:   45 Minutes Difficulty Level:   Easy Kohlapuri vegetables as the name suggests is a popular dish of Kohlapur city which is located in the South-west corner of Maharashtra. It's an eclectic mix of vegetables with dessicated coconut and is traditionally known to be spicy. Ingredients Of Kolhapuri Vegetables 1/2 kg mixed vegetables-chopped 2 Tbsp yogurt (mix with ginger-garlic paste & leave for 3-4 hours) 1 tsp ginger-garlic paste 2 tsp lemon juice 1 1/2 tsp salt 2 Tbsp oil 1/2 cup onion-grated Dry roast separately and grind: 1/4 cinnamon 1/2 tsp cloves 1/4 tsp peppercorns and black cumin 1/4 tsp broken up mace 1/4 dry grated coconut 1 Tbsp coriander seeds 1 tsp dagar phool (if easily available) 2 Kashmiri mirchi How to Make Kolhapuri Vegetables 1. Mix the vegetables, yogurt, ginger-garlic paste, lemon juice, salt and grated onio...

Recipe Servings:   4 Prep Time:   15 Minutes Cook Time:   01 Minutes Total Cook Time:   16 Minutes Difficulty Level:   Medium A much-loved Maharashtrian curry that is a fiery melange of potatoes, freshly made spice paste and sprouted beans. Goes best with pav, it is usually served at the breakfast table but also makes for a light meal in itself. Ingredients Of Misal Pav To make paste for gravy/sauce: 2 Tbsp oil 1 tsp ginger paste 1 tsp garlic paste 1 cup chopped onion 1 cup chopped tomato 3/4 cup grated coconut To make gravy/sauce (Kat in Marathi) 3 Tbsp oil Spice Paste (as above) Salt to taste 1 tsp red chilly paste 1 tsp garam masala 1/2 tsp turmeric powder 1 tsp cumin-coriander powder 1/2 tsp cinnamon & clove powder 3 cups water (or as required to adjust the consistency) To make usal: 3 Tbsp oil 1 tsp garlic paste 1 tsp ginger paste 1/2 tsp hing (asafoetida) 1 1/2 cups steamed matki (moth) soaked overni...

Recipe Servings:   3 Cook Time:   25 Minutes Total Cook Time:   25 Minutes Difficulty Level:   Easy Bharleli vangi means stuffed aubergines. Cook baingan the Maharashtrian way with a sweet and tangy taste. Stuffed with coconut and masalas this aubergine recipe by Chef Hemant Oberoi is easy and absolutely delicious. Ingredients Of Bharli Vangi 6 pieces small sized aubergines 6 tsp desiccated coconut 4 tsp roasted peanuts (crushed) 1 tsp red chilli powder 1 1/2 tsp goda masala Salt to taste 4 tsp refined oil 1/2 tsp cumin seeds 1/2 tsp mustard seeds 2 tsp tamarind extract 2 tsp jaggery water 1/2 tsp coriander leaves How to Make Bharli Vangi 1. Prepare the `stuffing' masala by mixing together coconut, peanut powder, red chilli powder, goda masala and salt. 2. Slice the aubergines into four leaving them attached only at the stem. 3. Insert the `stuffing' masala in it. 4. Heat oil in pan. Add cumin and mustard seeds. 5. P...

Recipe Servings:   2 Prep Time:   10 Minutes Cook Time:   25 Minutes Total Cook Time:   35 Minutes Difficulty Level:   Easy A traditional Maharashtrian dish, Zunka Bhakri has a chickpea flour base and a tempering of fried onions, mustard seeds, ginger-garlic. This side dish is eaten with jowar or bajra rotis. Ingredients Of Zunka Bhakri For the ghol: 1 glass water 2 onions, chopped fine 1/2 tsp red chilli powder 1/2 tsp turmeric 6-7 curry leaves 7-8 coriander leaves 1 cup besan or gram flour For the sabzi: 4 tsp refined oil 1/2 tsp rai or mustard seeds 1/2 tsp zeera or cumin seeds 1/2 tsp garlic paste 1/2 tsp ginger paste 1 small onion, chopped fine 1/2 tsp green chillies 1/2 tsp salt to taste How to Make Zunka Bhakri 1. First you need to prepare the ghol. 2. Add water in bowl. Mix in the onions, red chilly powder, turmeric, curry leaves, coriander leaves, besan. 3. Stir all well. The consistency should b...

Recipe Servings:   4 Prep Time:   05 Minutes Cook Time:   30 Minutes Total Cook Time:   35 Minutes Difficulty Level:   Easy A popular snack from the streets of Maharahtra. Batata translates into potato in English. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney. Ingredients Of Batata Vada 500 gm potatoes Oil for deep frying Tempering: 5 gm mustard seeds 2 gm curry leaves 5 gm turmeric powder 3 gm red chilli powder 10 gm green chillies 10 gm ginger 10 gm garlic 1 lime 10 gm coriander leaves Salt Batter: 200 gm gram flour Water 5 gm red chilli powder 5 gm turmeric 3 gm crushed cumin Salt 2 gm soda bi-carb How to Make Batata Vada 1. Cook the potatoes until soft, peel and mash coarsely. 2. Chop or crush together the green chillies, garlic, ginger and the coriander leaves. 3. Using the mentioned ingredients make a thick batter. ...

Recipe Servings:   4 Cook Time:   30 Minutes Total Cook Time:   30 Minutes Difficulty Level:   Medium Ingredients Of Pudachi Wadi For the stuffing: 5-6 Tbsp khus khus 1 cup copra 3 Tbsp oil 2 tsp mustard seeds 2 tsp zeera Hing, to taste (From a pinch to 1 tsp) 1 tsp turmeric powder 3-4 medium onions, chopped 1 tsp ginger-garlic paste 1-2 tsp green chilli paste 1 Tbsp charoli 1 tsp red chilli powder 1 tsp dhaniya powder 1 tsp zeera powder 1 tsp goda masala 1 1/2 bunch corriander, chopped Juice of 1/2 lemon For the outer casing: 2 cups gram flour (besan) 3/4 cup of whole wheat flour (atta) Salt, to taste 1 tsp turmeric powder 1/2 tsp dhaniya powder 1/2 tsp zeera 1/2 tsp red chilli powder 3-4 tsp refined oil Water, to knead the dough 1 tbsp goda masala mixed with 1 tsp oil Oil to deep fry How to Make Pudachi Wadi For the stuffing: 1. In a pan dry roast poppy seeds and copra for 3-4 minutes. Cool. Grind in a ...

Recipe Servings:   4 Prep Time:   10 Minutes Cook Time:   45 Minutes Total Cook Time:   55 Minutes Difficulty Level:   Easy Make delicious kothimbir vadis at home with the richness of cashew nuts. A classic Maharashtrian snack.   ngredients Of Kaju Kothimbir Vadi 1 cup gram flour (besan) 30 cashew nuts 1/2 tsp turmeric powder 1 tsp red chilli powder 2 green chillies, finely chopped 1 Tbsp tamarind pulp Salt, to taste 4 Tbsp oil + to shallow fry 2 Tbsp fresh coriander, finely chopped How to Make Kaju Kothimbir Vadi 1. In a mixing bowl, combine all the ingredients except oil. Add 1 1/2 cups of water and mix well to make a very thick batter. 2. Heat 4 tablespoons oil in a frying pan over a low heat. Add the prepared batter and cook, stirring continuously, for 15 to 18 minutes till the mixture comes together to make a thick doughy batter. Remove from heat. 3. Grease a small tray and spread the mixture evenly 1 inch...