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

Ukadiche Modak is another popular Maharashtrian sweet dish. Ukadiche Modak means "Steamed Modak". This Ukadiche Modak is made specially on Ganesh Chaturthi. Ukadiche Modak is also known as Lord Ganpati's favorite food. We offer this Modak to lord Ganesha as Naivaidya/ Prasad. In this Ukadiche Modak outer cover is made with Rice flour and the stuffing is made with coconut, Jaggery and sesame seeds.

Ingredients:
For the Saaran (stuffing):
1 1/2 cup grated coconut
1 cup grated Jaggrey
1/3 Cup Sesame Seeds
1 Teaspoon cardamom powder

For the Outer Cover:
1 cup water
1 cup rice flour
1 Tablespoon Ghee
Pinch of salt.

Method For Saaran/ Stuffing:

First roast the sesame seeds till it turns light brown and grind it coarsely. In a hot pan, add 2 tablespoon ghee. Add coconut, saute it for 2 - 3 minutes. Add jaggery, saute till jaggery melts. Add cardamom powder and mix well. Turn off the heat and keep it aside.

For the outer cover:

In a vessel, add 1 cup of water. Add 1 tablespoon ghee, pinch of salt. Let it boil. Once water starts boiling, turn off the heat and add rice flour and mix well. While mixing make sure there are no lumps in the mixture. Cover this mixture. Keep it aside for 6 - 8 minutes.

To Make Modak:
Take the mixture and knead into the dough.
Take 1 tablespoon ghee on to palm and grease it. Take a small portion of dough and make a small ball. Press the ball little bit and start giving the shape of bawl with the help of thumb. Make a small bowl/cup shape. Do not make it very thin or very thick. Add stuffing. Now slowly fold the cup sides with the help of thumb and one finger. Make small 8 - 9 plates on the edges of the cup.
Once plates are done, bring them together with circular motion. Seal it and keep it on a plate. Make all Modak and keep it aside.

Modak Steaming:
Heat 2 - 3 cups water in a big vessel. Once water starts boiling, put a small pot/bowl in the middle of the vessel. Now place the steamer, put wet cotton cloth on the steamer. Place all Modak on cotton cloth, cover the Modak with leftover cotton cloth. Put the cover and let it steam for 8 - 10 minutes. Turn off the heat, wait for 2 - 4 minutes. Remove the Modaks from steamer. Serve it hot.

Ukadiche Modak is ready!!

Tips:
You can use any kind of steamer to steam the Modak.

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

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.

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Methichi Bhaji, One of the most favorite bhaji in my family. My little girl loves this bhaji very much!!! Methi (Fenugreek Leaves) is healthy and good for your digestive system. This dish is very simple and quick to make. This is a delicious combination of Peanut Crush, Garlic, and Methi Leaves.

Ingredients: 

2/3 bunches of Methi
3 - 4 Tablespoon Oil
1/3 Cup roasted Peanut crush
Salt to taste

Method:

Clean and rinse the Fenugreek leaves. Heat oil in a Kadai. Add chopped Garlic and saute until it becomes brown. Add Methi leaves into the kadai saute it over medium heat for 1 or 2 minutes. Add salt as per your taste, saute it. Cover the bhaji and let it cook until Methi becomes little dry. Now add crushed Peanut. Mix it well. Let it cook for another 2 minute.

Methichi Bhaji is ready!!

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

Sabudana Vada also called Sago Vada. This is deep fried traditional fasting food from Maharashtra. Sabudana Vada is the best option to have when fasting. Sabudana Vada is very easy to make with very few ingredients.

Ingredients:

1 1/2 Cup Soaked Sabudana
1 Medium Boiled Potato
1/2 Cup Roasted Peanut Crush
7 - 8 Finly Chopped Green Chilies
Salt to taste
Oil for deep frying

Method:

Wash Sabudana and soak it in 1/2 cups water for 5 - 6 hours.
Once Sabudana is soaked, take a bowl and add Soaked Sabudana + Peanut Crush + Boiled Potatoes. Add Salt as per your taste.
Mix well together and knead into the dough (If you want, you can add little water). Make the small balls with the mixture. Flatten them a bit and keep aside.
Heat sufficient oil in a Pan/ Kadai, and deep fry vadas till it becomes golden brown.

Serve hot with Curd!!

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