Maharashtrian Tadka: Kids

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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

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.

Pallavi Mane

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.

Pallavi Mane

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.

Pallavi Mane

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.

Pallavi Mane

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.

Pallavi Mane

If there is Poori to eat then, "Batatyachi Bhaji" is must in my menu.
For this recipe you need is boiled potatoes and some spices, that's it :)

Ingredients:
3 - 4 boiled potatoes
5 - 6 green chilies, chopped
4 - 5 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Curry leaves
Fresh coriander, chopped
Salt to taste

Method:
Cut the boiled potatoes into the cubes. Keep it aside. Heat oil in a Kadai. Add mustard seeds, cumin seeds, curry leaves, green chili, turmeric powder, saute it for 1 minute. Add boiled potato cubes and mix well.
Add salt and saute it for another 2 minutes. Turn off the heat and sprinkle some fresh chopped cilantro.
Batatyachi Bhaji is ready.

Serve with Poori/ Roti.

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.