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

In Maharashtra "Prasadacha Sheera"(Sooji Halwa) is the must for "Satyanarayan Pooja". This Sheera is offered as Prasad in Pooja.  This sheera called as Narayan Sheera too. We offer this Prasad with "Panchamrit".
I remember when we were kids, we love to sit next to Satyanarayan Pooja to offer Prasad to guests, so that we get a chance to eat more Prasad ;)

Ingredients:
1 Cup Semolina/Sooji
1 cup Sugar
1 Cup Ghee (clarified butter)
2 Cups hot milk
1 ripe Banana (Sliced)
1 tablespoon Cardamom powder
Raisins (As per your need)
Pinch of Saffron

Method:
Heat Ghee in a pan. Add Semolina and roast it for 2 minutes. Add Banana and roast Semolina till it becomes little brown. Add hot milk into the Semolina and stir till semolina absorbed the milk.
Add cardamom powder, raisins, saffron.  Stir it well. Add sugar and mix well.  Cover it and let it cook for 5 minutes on slow heat.

Prasadacha Sheera is ready!!

Pallavi Mane

Misal Pav is very popular spicy Maharashtrian CHAT dish. This dish mainly consists of spicy curry usually made of sprouted moth beans, commonly known as Matki and Chiwda mixture (Farsan/Sev).

The final dish is topped with Chiwda mixture, chopped onion, lemon and chopped Coriander.  It is usually served with butter toasted Bread or Pav.
There are different version of Misal Pav such as Kolhapuri Misal, Nashik Misal, Puneri Misal etc.

Ingredient 

For Curry :

6 - 8 tablespoons Oil
2 Cups Sprouted Matki (Moth Beans)
1 large onion
2 Tomatoes
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 tablespoon ginger garlic paste
2 1/2 tablespoon Kolhapuri Masala (Substitute = 2 tablespoons Red chili powder + 1/2 tablespoon Garam masala + 1/2 tablespoon Coriander powder)
1/2 tablespoon Kashmiri red chili powder (Optional)
Salt to taste.

For Final Serving :

Farsan/ Sev
Chopped onion
Lemon
Coriander
4 - 6 Pav/Bread

Method :

Heat oil in the pan, add cumin seeds, mustard seeds and curry leaves.  Add chopped onion and turmeric.  Saute this mixture together for 3 - 4 minutes.
Add ginger garlic paste and sprouted Matki.  Saute the mixture for another 3 - 4 minutes, so sprouted Matki will roast properly.
Now add Kolhapuri masala and tomatoes, saute it till the mixture becomes soft.
After that add 2 - 3 cups water.  Add salt as per your taste and cover it.
Let it cook for another 10 - 15 minutes. Finally, add some fresh Coriander.

Take curry in a bowl and add Farsan into that.  Serve it with butter toasted Pav/ Bread and slice of lemon.  Garnish with some chopped onion and fresh Coriander.

Pallavi Mane

Kande pohe is a very popular breakfast dish in Maharashtra.  Pohe is made from flattened rice. It is served with tea and probably the most likely dish that Maharashtrians will offer to their guests.

Ingredients :

2 Cups Pohe (Flattened Rice)
1/4 Cup Raw Peanuts
3 Green Chillies
8 - 10 Curry Leaves

3 Tablespoons Oil
1 Teaspoon Cumin seeds
1 Teaspoon Mustard seeds
1/4 Teaspoon Turmeric Powder
1 Medium Chopped Onion
Salt to taste
1/4 Teaspoon Sugar (optional)

Fresh Coriander
1 Lemon


Method :

Wash Pohe couple of times in cold water.
Drain out all water and let it rest for 10 minutes.
Heat 3 tablespoon oil in a pan.
Once oil is hot add 1 teaspoon cumin seeds and mustard seeds. Let them splutter.
Add curry leaves and peanuts and fry them for 2 - 3 minutes.

Add onion and saute all together for another 2 minutes.
Add 1/4 teaspoon turmeric powder.
Now add soaked Pohe. Add salt as per your taste.
Add 1/4 teaspoon sugar and saute the mixture for another 2 - 3 minutes.

Finally sprinkle chopped coriander.  Serve Pohe with a wedge of lemon and a cup of a cardamom-ginger tea.

 

Pallavi Mane