Thalipeeth is a type of savory multi-grain pancake popular in Western India. It is a special Maharashtrian dish. Thalipeeth is a very nutritious and easy to prepare.
Thalipeeth is Made with a blend of various grains powdered together, onion, chilies and flattened out with the hand.

There any many varieties to make Thalipeeth. Bhajniche Thalipeeth is a most famous.  Here is the recipe of Thalipeeth which my mom used to make.

Ingredients:
For Green Chili paste:
4 - 6 green chilies
8 - 10 Garlic cloves
1/2 Cup fresh chopped cilantro
1/2 teaspoon cumin seeds

For Dough:
1 cup whole wheat flour
1/2 cup Rice flour
1/2 Cup Besan
1/2 cup Jawar flour
2 - 3 Tablespoon sesame seeds
1 Small onion, chopped
1 Teaspoon Cumin seeds
1 Teaspoon turmeric powder
Salt to taste

Method:
For green chili paste, first add green chilies, garlic, cilantro, cumin seeds in a grinder and make a smooth paste. Keep it aside.
Take a mixing bowl. Add whole wheat flour, rice flour, Beasan, Jawar flour, green chili paste, sesame seeds, chopped onion, turmeric powder, cumin seeds and salt as per your taste.  Mix well and knead into dough. Keep it aside for 15 minutes.

Heat a pan. On a wooden/metal board place a wet cotton cloth and take a small ball of dough. Place it over the cloth. Start flattens the ball in a circle shape, sprinkle some sesame seeds and make holes in it. This hole helps to cook Thalipeeth evenly.
Lift Thalipeeth with cotton cloth and place it on the heated pan. Make sure the cloth side is up. Slowly detach the cloth from Thalipeeth. Cook the Thalipeeth from both sides until it turns brown and crispy.
Similar way make rest of Thalipeeths.

 Serve hot Thalipeeth with curd and Chavlichi usal :)

Tips:
You can adjust your spices according to your taste.

Pallavi Mane

Shevgyachya Shenganchi Amti is an another authentic Maharashtrian amti (Curry). In this curry the main ingredients are Shevgyachya Shenga (Drumsticks) and Toor Dal (Split Pigeon Peas). This is one of my favorite curry. My mom used to make this Amti every alternate day in summer. There are many versions of making this curry. This is my favorite version which is a learn from my mom :)

Ingredients:

5 - 6 Drumsticks, cut into 2 - 3 inch
1/3 Cup of Toor Dal (Split Pigeon Peas)
1 Small Potato, cubed
1 small onion, chopped
1 Teaspoon cumin seeds
1 Teaspoon mustard seeds
1 Teaspoon turmeric
6 - 8 Curry leaves
2 Tablespoon peanut crush
2 - 3 Tablespoon Kolhapuri Tikhat Masala
1 or 1/2 inch Jaggary
3 - 4 Tablespoon oil
Coriander leaves, chopped
Salt as per your taste

Method :
Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves, turmeric and onion. Saute it for 2 to 3 minutes. Add the drumsticks, potato and toor dal.
Add water as per your need. Add Jaggary and salt. Let it boil.
Once curry starts boiling, add peanut crush into that.
Turn the heat to medium low. Cover and let it cook for 8 - 10 minutes.
Turn off the heat and sprinkle fresh coriander.

Shevgyachya Shenganchi Amti is ready.

 

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Pune's very own creation, "Mastani".
Basically Mastani is a thick milk shake with vanilla ice cream or mango ice cream. This delicious famous ice cream has been named after a second wife of the Maratha Peshwa Bajirao.
There are many varieties of Mastani like chocolate, dry fruit, pineapple, vanilla etc.
Here is the recipe of my favorite Mastani, "Mango Mastani".

Ingredients:
3 - 4 ripe Mango/ or Mango pulp
2 - 3 tablespoon Sugar
1  1/2 cups whole milk
2 tablespoons sliced almond & pistachio
Tutti Frutti
Sliced mango cubes for garnish

Method:
Slice dry fruits keep them aside. Peel the mangoes, chop and add into a blender. Keep few cubes of chopped mangoes for topping. Add sugar and milk into the blender. Blend into the thick puree.
Now pour it in a glass. Leave some space on the top. Add two scoops of vanilla ice cream on the top. Now garnish with mango cubes, dry fruits and Tutti Fruitti.

Mango Mastani is ready.

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Just like Vada Pav, Satari Kandi Pedha also don't need any introduction. Kandi Pedha is a famous sweet from SATARA in western Maharashtra.
Kandi Pedha is a round, smooth textured sweet that comes in cardamom (original flavor) and Kesar flavors.

When I was in school on result day my dad used to bring Kandi Pedha to distribute among the people. And I remember half of the box will be gone before distribution ;)

Ingredients:
2 1/2 Liter whole milk
1 1/2 cup Sugar
1 or 2 Tablespoon Cardamom powder.

Method:
In a kadai/pan, add milk. Add sugar. Let it boil on medium heat.  Keep stirring it continuously. After half an hour milk will start becoming thick. Keep stirring in every 1 or 2 minutes.
After another 30 to 45 minutes later milk will become thicker. At this point add cardamom powder, mix well. Stir it for another 5 to 10 minutes. Turn off the heat. Transfer the mixture into a bowl. Let it cool down completely.
Apple ghee (Clarified Butter) on palm. Make small, round shaped Pedha. Keep it on a tray to dry for half an hour.

Kandi Pedha is ready now.

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Makar Sankranti special Bhogichi Bhaji.
This mixed vegetables recipe is specially prepared on Bhogi, Day before Makar Sankranti in Maharashtra.

Ingredients:
1 Cup Lima beans
1 cup Val Papdi (Flat beans)
1/2 Cup carrots, cubed
2 Medium brinjals, cubed
1 Medium Potato, cubed
1/2 Cup peanuts
2 Tablespoon Sesame seeds
2 - 3 Tablespoon peanut crush
2 Tablespoon Kolhapuri Tikhat Masala
(Substitute - 1 1/2 Tbs Red chili powder + 1/2 Tbs Garam masala + 1/2 Coriander powder)
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
1/2 Teaspoon turmeric powder
Slat as per your taste
Fresh coriander, chopped


Method: 
Heat 4 - 6 Tablespoon oil in a pan. Add mustard seeds, cumin seeds, sesame seeds, turmeric powder, saute it. Add Val Papdi and beans, saute it for 2 minutes. Now add Carrots, Peanuts, Potatoes and Brinjals into the pan. Saute it. Add the Masala and salt as per your taste. Add water and let it boil.
Add peanut crush mix it well. Cover it. Let it cook for 15 minutes.
Turn off the heat. Sprinkle some fresh coriander.

Serve it with hot Bajrichi Bhakri.

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