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.

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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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Chakli is very tasty and crunchy snacks usually made during festival seasons. It has very special place in Diwali Faral (Snacks). There are many ways to make Chakali.
In Maharashtra there is one kind of Chakli, it's called "Bhajnichi Chakli". It tastes awesome. I personally love the Bhajnichi Chakli.
My mom gave me very easy recipe of Chakli. It tastes like "Bhajnichi Chakli".

Ingredients:
2 Cups water
2 Cup Rice flour
1 Cup Besan (Gram) flour
1/4 Cup Moong flour
1 Tablespoon red chili powder
1 Tablespoon Cumin Powder
1 Tablespoon Coriander powder
1/2 Tablespoon Carom Powder (ajwain) or roughly Crushed
1 Teaspoon Turmeric
2 to 3 Tablespoon Sesame seeds
Pinch of asafoetida
Salt to taste
Oil for frying.

Method:
In a mixing bowl, add Rice flour, Besan (Gram Flour), Moong flour, mix well.
Add red chili powder, cumin powder, carom powder, turmeric powder, coriander powder, sesame seeds, asafoetida, and salt as per your taste. Mix everything together and keep it aside.
In a pan, add some water, add 3 to 4 tablespoon oil. Let the water boil. Turn off the heat and add all mixtures into the boiling water, mix with a spoon. Cover it and let it set for 5 minutes.
After 5 minutes, remove the mixture in a big bowl and knead the dough.

Cover it, let the dough rest for 30 minutes.
Now heat the oil for frying. While the oil is getting hot, take a chakli maker. Apply some oil in it and place some dough in it.
Press the chakli maker and make a spiral shape on a plastic paper. Make 4 to 5 Chaklis and drop them into the hot oil. Deep fry them on Medium low flame from both sides.
Repeat the same for rest of dough.

 

 

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Here is the My first Diwali recipe, Besanache Ladoo. Besanache Ladoo is one of my most favorite. I remember when my Mom used to make Besanache Ladoo,  I used to stay with her the whole time so I can try as soon as it's ready :)

Ingredients: 
2 1/2 Cup Besan Flour
1 Cup Powder Sugar
1/4 Cup Ghee (clarified butter)
1/2 Teaspoon Cardamom powder
Raisins for Garnishing



Method:
Heat ghee in a kadai. Add besan flour and start roasting on low heat.
Stir often so besan will roast evenly.
When the besan color will change, you will also start to smell the roasted besan.
It will take 15 to 20 minutes.
Now you will notice that the consistency of besan will be thin.
Roast it for another 4 to 5 minutes.
Turn off the heat and let the mixture cool down to room temperature.
Now add sugar and cardamom powder. Mix well together.
Make Ladoos. Add Raisins to garnish Ladoos.

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Masala Dudh is delicious, sweet milk enriched with nuts, Saffron and a touch of nutmeg. It's specially served on the full moon night in the Ashwin month (Hindu Calendar) called Kojagiri Pornima or Sharad pornima.
Masala Dudh is a main attraction of Kojagiri Pornima for kids :)



Ingredients:
2/3 Cup Milk
3 Tablespoon Sugar
1 Teaspoon Cardamom powder
Pinch of nutmeg powder (optional)
Few Saffron

For Masala:
10 - 15 Almonds, unsalted
10 - 15 Pistachio, unsalted
8 - 10  Cashew nuts, unsalted

Method:
First grind all dry fruits and make powder.
Heat milk in a sauce pan. Add Sugar. let it boil.
Now turn heat on slow. Add Masala in it. Stir it well. Add Cardamom and nutmeg powder. crush the saffron and add in to the milk. let it boil agin.
Serve hot or cold.

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Basundi is a Maharashtrian dessert which is made from milk. It's sweet thickened milk, flavored with cardamom, saffron, and dry fruits. This is usually made in festival days.
Basundi is quite similar to Rabdi.

Ingredients:
1 1/2 liter whole milk
1/3 Cup Sugar
1 tablespoon Cardamom powder
Saffron, few strands
1/4 Cup chopped Almonds and Pistachios

Method:
Take a heavy bottom pan. Add milk. Let it boil. Once milk started boiling, reduce the heat. Simmer until the milk reduces to half and thickens. Just make sure to Stir often.
Once milk, reduced to half, add Sugar, Cardamom powder and mix well. Now add chopped dry fruits, mix it and let it cook for another 6 to 8 minutes.
Basundi is ready.

Serving Suggestion:
Before serving keep the Basundi in the refrigerator for 2 to 3 hours.

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गणपती बाप्पा मोरया!!
Ganesh Chaturthi is the festival celebrated in honor of the God Ganesha. This is also known as Vinayak Chaturthi. This is an important festival of Maharashtra.
And today is the first day of "Ganesh Chaturthi", so made Bappa's favorite sweet "Talniche Modak" as Prasad.

Ingredients:
For filling/Saran
3 - 4 tablespoon ghee 
2 Cup dry coconut, grated
1 1/2 Cup Jaggery, grated
1/2 Cup Sesame Seeds (Roast it and roughly grind it)
2 teaspoon Cardamom powder

 For Outer Cover:
1 1/2 Cup wheat flour
2 - 3 Tablespoon hot oil
Salt to taste

Method:
In a bowl add wheat flour and salt (as per taste). Heat oil and add in the wheat flour. Add water as per your need and knead the dough. Cover the dough and let it rest for 30 minutes.
Meanwhile, make the Saran/ Filling for Modak.
 

Heat Ghee in a pan. Add coconut, saute it for 2 minutes. Add jaggery and mix well. Add Sesame seeds and Cardamom powder and saute it for another 2 minutes. The filling is ready.

Take a small size ball and roll it into small puri. Place filling on it. Start folding the edges. Gather all edges together and seal it nicely. Just like that follow the same steps to make all Modaks.

Now heat enough oil for frying. Once oil is hot, deep fry the Modaks on medium heat until it turns brown.

Modaks are ready!!

Tips:
You can adjust the sweetness according to your taste.
You can use fresh coconut instead of dry coconut.
You can use all purpose flour instead of wheat flour.

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