1.0 MASALA TONDALI....................................................................

2
1.1 Ingredients .................................................................................................................... 3
1.3 Tips ............................................................................................................................. 4

2.0 VADA PAAV............................................................................. 5

2.1
2.2
2.3
2.4

Ingredients .................................................................................................................. 5
For the coating ............................................................................................................ 6
Procedure .................................................................................................................... 6
Tips ............................................................................................................................. 6

3.0 TUKADE.................................................................................. 7
3.1 Ingredients .................................................................................................................. 7
3.2 Procedure .................................................................................................................... 8
3.3 Tips-............................................................................................................................... 8

4.0 RICE....................................................................................... 8
4.1 Ingredients-.................................................................................................................... 9
4.2 Procedure .................................................................................................................... 10
4.3 Tips ............................................................................................................................. 10

5.0 CABBAGE..............................................................................10
5.1 Ingredients ................................................................................................................ 11
5.2 Procedure .................................................................................................................... 11

6.0 THALIPEETH..........................................................................12
6.1 Ingredients ................................................................................................................ 13
6.2 Procedure .................................................................................................................. 13

7.0 LIMBU DAL............................................................................14

7.1 Ingredients ................................................................................................................ 14
7.2 Procedure .................................................................................................................. 14
7.3 Tips ........................................................................................................................... 15

8.0 MATKI USAL..........................................................................15

8.1 Ingredients ................................................................................................................ 15
8.2 Procedure .................................................................................................................. 16
8.3 Tips -............................................................................................................................ 16

9.0 BATATYACHYA KACHARYA......................................................16

9.1 Ingredients ................................................................................................................ 17
9.2 Procedure .................................................................................................................. 17

9.3 Tips ........................................................................................................................... 18

10.0 GODACHA SHEERA...............................................................18

10.1 Ingredients .............................................................................................................. 19
10.2 Procedure ................................................................................................................ 19
10.3 Tips ......................................................................................................................... 19

11.0 EGG RICE RECIPE.................................................................19

12.0 RASHYACHI BHAJI..............................................................20

1.0 Masala Tondali

Hello everyone !!
Its been a truly long time that I have posted and even visited your blogs. Thanks for being so understanding
for all this time. Its been a grilling 7 months. I have been completely tied up with my German levels. Not that
am not happy about it, the only sad part was that I couldnt dedicate much time to the blog. But now that I am
BACK I will be regularly updating the blog and replying to you as well. I have decided that even when I will be
tied up with my job I will give a certian time to posting the replying blogs for sure. Its a family I cant afford to
miss anymore
So, now that we have a post it cannot be without a recipe. I had prepared and kept the post nearly ready for
somedays and here it is. Masala Tondali. Tondali is known as Ivy Gourd,Tendli. It has a pecicular taste and a
wonderful ingredient in preparations like Masale bhaat. This Veggie can be either simply fried or made with a
gravy. This one is with the gravy. Its a little on the spcier side for sure. The preparation is very much
maharashtrain style.
So do have a go at it. Have with hot chappatis or rice
Enjoy.

1.1 Ingredients
Ivy gourd/Tondali/ Tendli (thin and small sized) 10-15
Freshly desiccated coconut cup
Sesame seeds 2 tablespoons
Oil 2 teaspoons
Goda Masala 2 teaspoons
Jaggery (crushed) 2 tablespoons
Mustard seeds- teaspoon
Asafoetida teapsoon
Turmeric powder teaspoon
Red chili powder 1 teaspoon
Salt to taste
Coriander springs few springs finely chopped
1.2 Procedure

Thoroughly wash and slice the sides of the tondali. Cook them for 3 whistles in a pressure cooker. Let
it cool

Dry roast coconut and sesame seeds and after cooling ground them together.

In a kadhai heat oil. Add the mustard seeds and let them splutter. Add asafoetida, turmeric powder.

Now add the grounded coconut and sesame mixture and add water according to the gravy
consistency.

Add the boiled tondali, goda masala, jaggery, salt, red chili powder.

Let it cook for 5-7 minutes.

Sprinkle the coriander springs or some desiccated coconut and serve hot with chapattis.

1.3 Tips
Instead of jaggery you could use 2 tablepsoons of sugar.
People who do not like sweet, could avoid adding sugar or jaggery.

2.0 Vada Paav

..The Indian Burger. All time favorite snack of all Indians which originates from Maharashtra. Abundantly found
in eatries and restaurants in Western India especially in Maharashtra. Its very spicy and tasty and loved by all
the ages.
I havent come across anybody who says NO :O to this mouth watering snack. Moreover its so easy to carry,
you will find people walking, running, traveling and enjoying this at the same time. I cant stop writing about this
dear dear college canteen companion.
I am sure many of you will have fond memories associated with a vada paav and cutting Chai. Would love to
hear!!
Vada paav nahi khaya to kya khaya!!!!

2.1 Ingredients
Potatoes (boiled) 2 large sized
Ginger and garlic paste (freshly grounded) 2 tablespoons

Green chilies and coriander (grounded together) 2 tablespoons

Salt to taste
Paav 5

2.2 For the coating

Chick pea flour (Besan) 1 cups
Red chili powder 1 teaspoon
Turmeric powder teaspoon
Salt to taste
Oil to deep fry

2.3 Procedure

Peel and mash the boiled potatoes well. Add in the ginger garlic paste and the chili and coriander
paste along with the salt to it and mix well. Refer a.

Divide into equal portions and shape into balls. Keep aside. Refer b.
In a bowl place the chick pea flour. Add the red chili powder, turmeric powder. Mix well and using
water as required make a coating consistency batter. Refer c.

Heat sufficient oil in a kadai. Dip the potato mixture balls in batter and deep fry in hot oil till golden
brown in color. Drain the excess oil.

Stuff the vadas in the paav and serve with lasun chutney and fried mirchi.

2.4 Tips
You may add turmeric to the vada mixture to make it yellow.
Slit the paav horizontally and do not slice them completely.

2.5 How to fry the green chilies (mirchi)

Take 2-3 green chilies. Slit them horizontally and not completely. Apply a little bit of salt to it and then fry it in
the oil. Be careful as the seeds from the green chilies tend to splutter.

3.0 Tukade

Its a typical maharashtrian breakfast when you have lot of left over chapattis. This dish tastes great only when
left over chapattis are used. A little crispness that comes gives it a wonderful taste. Very easy to make and
quick to prepare its one of the most common breakfasts in a Marathi home.
Hope you all like it.

3.1 Ingredients
Leftover Chapattis 4
Onion (roughly chopped) 1 medium sized
Raw Peanuts 2 tablespoons
Mustard Seeds teaspoon
Turmeric powder teaspoon
Asafoetida- teaspoon
Oil 2 tablespoon
Salt to taste
Sugar 1 teaspoon

Red chili powder 1 tablespoon

Lemon juice teaspoon

3.2 Procedure

In a mixer roughly grind the left over chapattis.

In a thick bottomed pan heat oil. Add the mustard seeds. Once it crackles, add turmeric powder,
asafoetida.

Now add the chopped onions and the raw peanuts. Saut on medium flame till the onion becomes
transparent and the peanuts become crispy.

Add red chili powder and immediately add the roughly grounded left over chapattis.

Add salt and sugar and mix well.

Mix the lemon juice and stir well on low flame for 3 4 minutes.

Serve hot.

3.3 TipsThis dish requires very less salt. Be careful while adding salt.
Chapattis could be crushed using hands. But then it takes a little bit more time.
Tastes great with curds too.

4.0 Rice

This maharashtrian rice dish is mainly prepared during festivals or special occasions. Yeah you guessed it
right, this one was made on our anniversary. I love to eat this rice with tomato saar. The specialty of this rice is
the goda masalaand the use of tondali/ tendli or ivy gourd. A very quick recipe, can be made for on arrival of
those unexpected guests!!
So try this out and enjoy!!

4.1 IngredientsBasmati Rice (uncooked) 1 cup

Fresh / frozen green peas (shelled) cup
Ivy gourd/Tondali/ Tendli (vertically diced) cup
Cashew nuts cup
Green chilies (chopped) 2 teaspoons
Curry leaves 3 -4
Goda masala 2 -3 tablespoons
Mustard Seeds teaspoon
Turmeric Powder teaspoon
Asafoetida teaspoon
Salt to taste
Lemon juice 1 tablespoon

Oil 2 tablespoons
Sugar 1 teaspoon

4.2 Procedure

Wash properly and soak rice in water for 15 minutes. Drain the water completely and keep aside the
rice for at least 1 hour.

In a pressure cooker heat oil and add the mustard seeds. Once they crackle add the turmeric powder,
asafoetida, green chilies and curry leaves. Saut properly.

Add the cashew nuts, chopped gherkin, drained basmati rice and goda masala. Gently saut
everything for a minute or 2.

Now add 2 cups of water, salt, lemon juice and sugar to it. Mix well and close the cooker lid.

Let it cook for 3 whistles.

Once the steam is released remove the lid and serve hot garnished with coriander and freshly
desiccated coconut and along with tomato-saar.

4.3 Tips
Washing the rice and keeping it aside after draining all the water helps to make every grain of the rice to get
nicely cooked without sticking to each other.
Use of pressure cooker makes the cooking easy and fast.

5.0 Cabbage

Cabbage would be one of the most loved vegetable all over the world. Very healthy and easily available it is
often included in meals. This is a typical maharashtrian recipe of a cabbage veggie (sabggies). Chick pea is
also a constituent in this recipe, it gives a nice taste and flavor to this beloved sabggies of mine.

5.1 Ingredients
Cabbage 1 medium sized
Chick pea split (chana dal) cup
Jaggery crushed 1tablespoon
Mustard seeds 1 teaspoon
Turmeric powder (haldi) teaspoon
Asafoetida (Hing) teaspoon
Curry leaves 6- 7
Green chilies (chopped) 3- 4
Salt to taste
Oil 2 tablespoons
Freshly desiccated coconut 2-3 tablespoons to garnish
Coriander springs (chopped) 2 tablespoons to garnish

5.2 Procedure

Properly wash and chop the cabbage.

Wash and soak the chana dal in 1 cup water for 1 hour. After 1 hour drain the excess water and keep
the dal aside.

In a pan heat oil and add mustard seeds. Let it crackle. Add the turmeric powder, asafoetida, green
chilies, curry leaves and the chana dal. Saut for 2 minutes.

Now add the chopped cabbage, jaggery, salt and mix well.

Cook the cabbage with lid on for 7- 8 minutes or till soft on medium flame. Stir in between.

Garnish with coconut and coriander. Serve hot with chapattis or rotis.

5.3 Tips
You may also use 1 teaspoon sugar instead of jaggery, if not easily available.

6.0 Thalipeeth

Thalipeeth is a very popular Maharashtrian snack. Basically, the name can be explained as, Thali a shape of
a plate or dish or disk like and Peeth flour. So when the flour is spread on the tava it basically looks like a
plate. Hence the name. It is made from Bhajani, a flour mixture made of different variety of roasted and

grounded grains viz. black gram, chick pea, sorghum, pearl millet, rice, etc. It is widely available across the
counters in Maharashtra or can be prepared at home.
The below mentioned recipe is an alternative to the typical way of making Thalipeeth using Bhajani.
Serves 2 3

6.1 Ingredients
Jowar flour (Sorghum) cup
Bajra Flour (Pearl millet) cup
Besan flour (Chick pea) cup
Rice flour cup
Nachani flour (Finger millet) cup
Onion (finely chopped) 1 medium sized
Spring onion (finely chopped) cup
Garlic paste tablespoons
Salt to taste
Red chili powder 1 tablespoons
Oil 3 teaspoons
Water to make soft dough of the flour

6.2 Procedure

Mix all the flours together, add salt, red chili powder, onion, spring onion and ginger garlic paste.

Using water mix all the things to form soft dough. (refer a)

Take a thick plastic sheet. It will be used to spread the dough to make thalipeeth.

Apply some oil to the plastic sheet.

Take a golf ball sized portion of the dough.

Pat it on the plastic sheet using the tips of your hand in to disk like shape (thalipeeth). (refer b and c)

Make small holes in the thalipeeth. (refer b and c)

Now heat a non-stick pan (tava). Spread teaspoon oil on it.

Gently turn the plastic sheet upside and slide the thalipeeth on the pan. Using a spoon add small
amounts of oil in the holes made in the thalipeeth.

Cook the thalipeeth on medium flame till it becomes crispy and brown on both sides.

Serve hot with curds, pickles or some butter.

6.3 Tips
You can also include add grated carrot, beet root and coriander to increase the nutritional value.

7.0 Limbu dal

Vatli Dal or Limbu Dal is mainly prepared during Ganesh festival. After immersion of the idol of Ganesha, it is
prepared as a prasad to bid him farewell. It is a very quick snack to make. Go ahead and try this very tasty dish
made from chick peas.
Serves 3

7.1 Ingredients
Chana Dal (chick pea) 2 cups
Green chilies (chopped) 4 medium sized
Curry leaves 6 7
Mustard seeds teaspoon
Turmeric powder teaspoon
Cumin seeds teaspoon
Asafoetida teaspoon
Oil 3 tablespoons
Sugar 2 teaspoon
Salt to taste
Ginger (grated) 1 teaspoon
Lemon juice 1 tablespoon.
Coriander springs (finely chopped) to garnish
Freshly desiccated coconut to garnish

7.2 Procedure

Soak the chana dal in water for 2 hours. After 2 hours grind this dal very finely in the grinder. Add little
water to grind it well.

In a thick bottomed pan or a kadhai heat oil. Add the mustard seeds and cumin seeds. Let it crackle.
Now add the turmeric powder, asafoetida, green chilies, ginger and curry leaves.

Now add the grounded dal. Add the salt and sugar and saut on medium flame till the dal completely
dries up and there are no lumps left.

Now add the lemon juice and mix well and saut for another minute.

Sprinkle chopped coriander and freshly desiccated coconut and serve hot.

7.3 Tips
You can also grind the green chilies along with the dal.
Lemon is the most important ingredients so do not forget that!!!

8.0 Matki Usal

Matki is a type sprout. Sprouts are has a very high nutritional value and should be part of our meal often.
Matkichi Usal (Moth gram vegetable) is a very famous maharashtrian recipe. Its a great change from the usual
vegetables that we tend to eat everyday.
Serves 4

8.1 Ingredients
Matki 2 cup
Curry Leaves 5- 6
Oil 3 tablespoons
Mustard seeds teaspoon
Turmeric powder teaspoon
Asafoetida (Hing) teaspoon
Red chili powder 1 teaspoon
Goda masala 2 teaspoon

Jaggery (crushed) 2 tablespoon

Coconut (freshly desiccated) 3 tablespoons
Fresh coriander leaves (finely chopped) 3 tablespoons

8.2 Procedure

Properly pick, wash and soak matki overnight in 6 cups of water in a vessel. Drain the water and cover
the matki till it germinates.
[caption id="attachment_291" align="aligncenter" width="300" caption="Matki sprouted"]

[/caption]

Heat oil in a pan, add mustard seeds and allow them to crackle. Add the curry leaves, turmeric
powder, and asafoetida.

Add the matki in the above pan and mix well. Add the goda masala, jaggery, red chili powder and salt
and stir well.

Add enough water to just cover the matki mixture.

Bring it to a boil and continue cooking on medium heat, stirring occasionally till matki is properly
cooked.

Sprinkle chopped coriander and desiccated coconut and serve hot.

8.3 Tips You can also add chopped onions before adding drained matki for a different flavor.

9.0 Batatyachya Kacharya

Batatyachya Kachrya is one of the very authentic marathi recipes and is mainly prepared as a vegetable for
meals.
This is one of my all time favorite, very easy to prepare. Hope you enjoy it too.
Serves 2

9.1 Ingredients
Potatoes 3 medium sized
Onion (sliced) 1 medium sized
Oil 4 tbspns
Sugar tspn
Mustard seeds tspn
Turmeric Powder (Haldi) tspn
Asafoetida tspn
Red chili powder 1tspn
Salt to taste

9.2 Procedure

Peel and wash potatoes. Cut them into 2 vertical halves and thinly slice them.

In a kadhai (wok or pan) heat oil. Add the mustard seeds and let them crackle.

Add the turmeric powder, asafoetida and the sliced onion and saut for 2-3 minutes.

Add the sliced potatoes and cook with lid on for 3-4 minutes on medium flame.

To this mixture add salt, sugar and red chili powder and mix well.

Cook for another 2 minutes with lid on medium flame.

Serve hot.

9.3 Tips
Common tips used in Indian kitchens to find out whether the potato is cooked or not, try poking the slice with a
spatula or a spoon and it should easily cut into 2 pieces.
Use potatoes immediately after slicing since they tend to blacken if kept for a long time.
You can also cut potatoes in shape of French fries to give it an innovative look.
This veggie tastes yummy with bread too.
If any leftovers (an unlikely situation) sandwich it between 2 bread slices and grill it a little. Another yummy
snack.

10.0 Godacha Sheera

Godacha Sheera (shira) is a very famous sweet dish that originates from Maharashtra. It is a very common
prasad, naivedyam (holy food offering) prepared during festivals, functions or a happy occasion. Satyanarayan
pooja (religious observance or ritual followed by the hindus) always has Sheera as prasad.
It is made from Rava or semolina. Other common names in various parts of India are Upma, suji ka halva etc.
These differ in tastes and variety from the Sheera.
Serves 3

10.1 Ingredients
Rava (thin semolina) 1 cup
Ghee (clarified butter) cup
Sugar 1 cup
Milk 1 cup
Saffron 4-5 strands
Elaichi (green cardamom) 1 tspn
Raisins, Cashewnuts 2 tbspn
Banana (cut into small pieces) 1 medium

10.2 Procedure

In a pan heat the ghee and add semolina. Roast it on a low flame till it turns golden in color.
Meanwhile in another pan bring to boil the milk along with saffron.

Add cashewnuts, raisins and banana to the semolina mixture and saut for 3-4 minutes.

Add sugar to the semolina mixture and stir briefly for 2 minutes.

Add the saffron added milk to the semolina mixture. Add green cardamom and stir for 2 minutes. Cook
it at a low flame for another 2 minutes with lid on, so the mixture thickens.

Serve hot.

10.3 Tips
Saffron, green cardamom, raisins, cashewnuts are known to add rich flavor and taste to Sheera. But incase not
available, can be kept optional.
People who have a sweet tooth but are advised to control their sugar content can add jaggery ( cup) instead
of sugar. This adds a natural brown color.

11.0 Egg Rice Recipe

11.1 Ingredients
1 cup raw rice
1 egg
1 onion (minced)
1 green chilli (minced)
1 teaspoon ginger-garlic paste
1 pinch of-turmeric, chilli powder, garam masala

salt to taste
1 teaspoon coriander leaves (minced),
2-3 curry leaves.

11.2 Method
Boil the rice using 1 - 3/4 cups of water and a pinch of salt.
Saute the onion and green chilli in 2 tablespoons of oil.
Add the ginger-garlic paste and saute for sometime.
Now add turmeric chilli powder, garam-masala and salt and mix well.
Add rice and mix well.
Lightly beat the egg and pour over the rice mixture and keep stirring often till the rice is dry.
Garnish with the coriander leaves and curry leaves and serve hot with raitha or any curry.

12.0 Rashyachi BHAJI

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