ZHANZHANIT SUKHA JAWLA (dried baby shrimp)
INGREDIENTS 500 gms sukha jawla, washed well 3-4 onions, sliced 1-2 green chillies Small piece of ginger, chopped 2-3 cloves of garlic, chopped Coriander 1 tsp turmeric powder 1 tbsp…
VALSAD (KOSAMBA Fishing village) PRAWN CURRY
INGREDIENTS 10-12 big prawns, deveined 250 gms fresh coconut 3-4 dry red chillies 3-4 garlic cloves Small piece of ginger 1-2 green chillies Few curry leaves Coriander leaves 1 tbsp…
MALVANI SURAN CHI AAMTI
INGREDIENTS ¼-½ kg Suran (yam), cubed and pan-fried 1 onion, finely sliced ½ onion, chopped 1 cup dry coconut, sliced or grated 2 tsp ginger-garlic paste 3-5 kokum 1 tsp…
WHITE PEAS BHAJI
INGREDIENTS 1 cup white peas, soaked overnight or for a few hours Oil ½ cup fresh coconut, sliced or grated 1 tsp coriander seeds A little coriander leaves ¼ tsp…
FLOWER BATATA RASSA – Maharashtrian CAULIFLOWER AND POTATO CURRY
INGREDIENTS 180–200 g cauliflower florets, washed and cut 1 potato, peeled and cubed ¼ cup green peas 5–6 garlic cloves ¼ cup grated coconut 1-inch ginger 6–7 curry leaves 2–3…
ALE PAK ( with jaggery)GINGER CANDY
A Spicy Maharashtrian Sweet That Helps Fight Colds & Cough INGREDIENTS 1 cup ginger, cleaned and sliced 2 cups jaggery (or sugar) ½ tsp turmeric (optional) ½ tsp nutmeg powder…
NASHIK STYLE MATKI CHI MISAL
INGREDIENTS 3–4 small onions, fire-roasted Fire-roasted ginger 10 garlic cloves Few curry leaves Coriander leaves ½ dry coconut, fire-roasted 2 tbsp Shilpa’s Masala Mill Usal-Misal Masala ½ tsp Shilpa’s Masala…
KALYA VATANYACHI MISAL
INGREDIENTS 200 gms dry black peas, soaked overnight Oil 1 tomato, fire-roasted 2 onions, fire-roasted ¼ dry coconut, fire-roasted 1-inch ginger, fire-roasted 5–6 garlic cloves 1 tbsp sesame seeds 1…
Malvani Kombdi Vade – Malvani chicken curry and vade
INGREDIENTS FOR VADE 2 cups Shilpas Masala Mill Special Thalipeeth (Bhajani) Flour A little turmeric powder A little red chilli powder Salt to taste Hot water INSTRUCTIONS Mix the Bhajani…
MALVANI CUISINE – KALYA VATANYACHI USAL
INGREDIENTS 1 cup black peas (kalya vatana), soaked overnight 2 large onions (1 sliced, 1 chopped) Fresh coriander leaves Few curry leaves 1 cup grated dry coconut 1 tsp fennel…
Maharashtrian PALAK GARGATTA
INGREDIENTS 1 bunch (2 bowls) spinach, washed and chopped 2 tbsp chana dal, soaked for 30 minutes 4 tbsp tuvar dal, soaked for 30 minutes 1 tomato 2 tbsp peanuts…
Karkamb (Pandharpur) SPECIAL – BAZAR AMTI
INGREDIENTS ½ cup tuvar dal ¼ cup masoor dal ¼ cup yellow moong dal 1 Dry coconut, roasted and browned 2 medium Onion, chopped 2 Tomato, chopped 10-12 garlic cloves…