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.

 

Pallavi Mane

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.

Pallavi Mane

I remember when I was in school, sometimes my Mom used to give me Shengdanyachi chutney (Peanut Chutney) in my lunch box. She used to put Shengdanyachi Chutney in the middle of Chapati with some vegetable oil. I used to love it.
This is very easy and quick recipe to make. So here is the recipe of "Shengdanyachi Chutney".

Ingredients:

1 Cup Peanuts
2 - 3 Red chili, dried
3 - 4 Garlic pods
2 Tablespoon red chili powder
Salt to taste.


Method:
First roast the peanuts. Keep it aside. Let it cool.
In a grinder jar, add roasted peanuts, dried red chilies, garlic, red chili powder and salt as per your taste. Give some pulse until it became coarse powder.

Shengdanyachi Chutney is ready. Serve as a side dish or you can eat with hot Bhakri.

Tips:
You can add spices according to your taste.

Pallavi Mane

Pithla Bhakri is called as a farmer's meal in Maharashtra. Pithla is made from Besan and it tastes best with Bhakri.
So here is the authentic Maharashtrian recipe of Pithla. Very simple & very quick to make.

Ingredients:

4 - 5 tablespoon oil
1 teaspoon cumin seeds
1 Medium onion, chopped
2 Tablespoon green chili, ginger, garlic paste (4 - 5 green chilies + 1 inch piece of ginger + 4 Garlic cloves)
1/2 teaspoon turmeric powder
1 Cup besan (gram flour)
1 Tablespoon Kolhapuri masala (Substitute = 1/2 Tablespoon red chili powder + 1/4 Tablespoon Garam masala)
Fresh coriander, chopped
Salt as per your taste
Water as per your need

Method:

Add Besan and Kolhapuri masala, mix well. Add water as per your need and make a smooth paste. Keep it aside.
Heat oil in a pan. Add cumin seeds, onion, green chili paste, onion and turmeric.
Saute onion until it turns brown.
Add the besan paste on it. Stir it continuously. Make sure there are no lumps. When mixture becomes little thick, cover the pan and cook it for 4 - 5 minutes on medium heat. Pithla is ready!
Sprinkle some fresh coriander.

Serve it hot with Bhakri.

Tips:
You can adjust your spices according to your taste.
You can adjust the water consistency as per your requirement.

Pallavi Mane

Bharli Vangi don't need special introduction. Everyone knows this dish and most of the people loves Bharli Vangi. This is the delicious combination of Brinjals/Eggplants and stuffing made from onion, roasted peanut powder, and Kolhapuri masala.  This traditional Maharashtrian dish is the top menu in my kitchen because, my husband is a big fan of eggplants.

Ingredients:
6 - 7 Brinjals/Eggplants
1 Medium chopped Onion
6 - 8 Tablespoon roasted peanut powder
2 Tablespoon Kolhapuri Tikhat/Masala
(Substitute - 1 1/2 Tablespoon Red chili powder + 1/2 Tablespoon garam masala + 1/2 Tablespoon Coriander powder)
1/2 Teaspoon Turmeric 
Salt as per your taste

4 - 5 Tablespoon Oil
1 Tea spoon Cumin seeds
1 Tea spoon Mustard seeds
4 - 6 Curry leaves
Fresh coriander

Water as per your need.

Method:
Wash Brinjals and give them four vertical slits from bottom till the top. Do not cut full. Keep the Brinjals in the water. In a bowl/plate, take 6 -8 tablespoon peanut powder, Kolhapuri Masala, chopped onion, turmeric and salt(as per your taste). Mix well all together. Now take Brinjals and stuff Brinjals with the mixture.  Keep the leftover mixture aside.
Heat Kadai, add oil. Once oil is hot enough, add cumin seeds, mustard seeds, curry leaves, leftover mixture and saute it for 2 - 3 minutes. Add stuffed Brinjals into the Kadai. Add 2 - 3 cups water and cover it. Cook it foe 4 - 6 minutes. Open the cover and turn the brinjals, so it will cook evenly from both sides. Again cover it and let it cook for another 4 - 6 minutes on medium heat.
Turn off the heat. Sprinkle some chopped cilantro.

Serve it with Bhakri/ Roti/ Rice.

Tips:
You can adjust your spices according to your taste.
You can adjust the water amount as per your need.

Pallavi Mane

Most of the people loves Batata (Potato). You can add Potato with any other vegetable to give a little bit different test to your dish. In Maharashtra we have many recipes for potatoes. Here is the one of my favorite curry recipe of potato it's called "Batatyacha Rassa".  When I am in a hurry or I don't have many options for curry then "Batatyacha Rassa" is like my savior :)

Ingredients:

2 Medium Potatoes
1 Medium Onion
2 Tomatoes
1 1/2 Tablespoon red chili powder
1/2 Tablespoon Garam Masala
1/2 Tablespoon Coriander powder
1 Tablespoon shredded Ginger Garlic
2 - 3 Tablespoon Peanut Crush
Curry Leaves
Fresh Coriander
Salt to taste

Method:

Heat Oil in a Kadai. Add mustard Seeds, Cumin seeds, Curry leaves, shredded Ginger, Garlic and saute it for a few seconds. Add chopped Onion and saute it till it becomes brown. Add red chili powder, garam masala, coriander powder, saute it for 1 minute. Add chopped Tomatoes and let the tomatoes become soft.

Add chopped Potatoes, mix all together and add 2 - 4 cups water. Add salt as per your taste and let it boil. Once curry started boiling, add Peanut crush, mix well, cover it. Let it cook on medium heat for 8 - 10 minutes. Sprinkle some fresh cilantro.

Batatyacha Rassa is ready.
This Potato Curry goes very well with almost everything. e.g. Puri/ Bhakri/ Roti/Rice.

Pallavi Mane

There are several different styles for making Egg Curry. Here is the Maharashtrian style Egg Curry recipe for you. This is a quick and easy recipe that can be made in few minutes. This is spicy and delicious preparation of the egg in coconut, Ginger, Garlic and Cilantro based Masala paste. It goes very well with Roti or Rice.


Ingredients:

6 hard boiled Eggs
4 - 6 Tablespoon Oil
6 - 8 Curry Leaves
1 Teaspoon Cumin seeds
3 Tablespoon Kolhapuri Masala
(Substitute: 1 1/2 Tablespoon Red chili powder  + 1/2 Tablespoon Garam masala + 1/2 Tablespoon Coriander powder)
Salt as per taste
Fresh Coriander

Ingredients For Masala Paste:

1/2 Cup fresh/ Dry grated Coconut
2 Tablespoon grated Ginger
1 1/2 Tablespoon grated Garlic
Fresh Cilantro

Method:

First, take the all Masala Paste ingredients together and grind into smooth paste. Keep it aside.  Heat oil in a pan. Add Curry Leaves and Cumin seeds, add the Masala paste and saute it for 3 - 4 minutes. After that add Red chili powder, Garam masala, Coriander powder and mix well.  Saute this masala for another 2 - 3 minutes. When masala is roasted properly, add water as per your need. Add Salt as per your taste.  Let it boil. Now add Eggs into the Curry, cover it and cook it for 4 - 6 Minutes. Sprinkle Some fresh Cilantro.

Serve it with Roti or Rice.

Pallavi Mane