MAHARASHTRIAN  THALI

MAHARASHTRIAN THALI

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India is predominantly an agricultural country, thus celebrating festivals are often linked to the turn of the season to the sowing and reaping of crops. Gudhi Padwa marks the end of one agricultural harvest and the beginning of a new one. In this context , Gudhi Padwa is celebrated at the end of the Rabi season. Being the first day of this month of the year Gudhi Padwa is the New Year’s Day for Marathi people. This day is known as Ugadi in Andhra Pradesh and Karnataka region, the festival may be celebrated by any name but basically it’s a celebration of joy and enthusiasm and positivity to usher in the brand new year.

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Historically the Gudhi symbolizes Lord Rama’s victory and happiness on returning to Ayodhya after slaying Ravana. Since a symbol of victory is always held high so is the Gudhi (Flag). It is believed that this festival is a celebration of victory of lord Rama over Ravana, and also his return to Ayodhya after completing 14 years of exile, so people celebrate victory of Rama by raising a Gudi as a symbol of victory of Lord Rama. Gudi is believed to ward off evil, invite prosperity and good luck into the house.

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This year I am tempted to make a full celebration meal for the festival, a typical proper Maharashtrian Meal, so searched the net for ideas, but was unable to understand which are the authentic dishes that are enjoyed on the festival day, so called my Marathi friend Ashwini Mude for help and she guided me the dishes to be enjoyed during this festive season and  can’t thank her enough for that…

Generally the thali with array of dishes for Gudhi Padwa festival is prepared without onion or garlic as it is to offer to to God as Navedya, as I wanted to enjoy the meal with my family to fulfill my cravings so I have made some of the dishes with onion and garlic, but you can omit onion and garlic if you wish.

Hope I have done justice to the thali, if any mistakes do pardon me …

4mt (1).jpeg5mt (1).jpegHappy Gudhi Padwa and Happy Ugadi to all of you!
Hope you enjoy my recipe of Mahasthrian thali and try it… if you try the recipes please share a feed back with me if possible would be happy to hear from you all.

Maharashtrian thali consists of the following dishes:

  1. Bhareli Bhendi
  2. Flower chi Bhaji
  3. Aloo chi sukkhi bhaji
  4. Matki chi Amti
  5. Varan Bhaat
  6. Kadhi
  7. Poori
  8. Koshimbir salad
  9. Koshimbir Raita
  10. Sabudana vada
  11. Kanda Bhajia
  12. Shrikhand
  13. Green chutney (for recipe click here)
  14. Hirwi mirchi cha Techa (store bought)
  15. Lal mirch cha Techa (store bought)
  16. Masala Mattha
  17. Last but not the least slice of lemon, green chilly and salt

RECIPE FOR BHARLI BHENDI (Stuffed okra)

7mt (1).jpeg Ingredients for Bharli Bhendi :

  • 20 to 25 – Small Bhindi (Okra)
  • ½ tsp – Mustard seeds
  • ½ tsp – Cumin seeds
  • Few curry leaves
  • ¼ th tsp – Hing (Asofoetida)
  • ½ tsp – Haldi (Turmeric) powder
  • Fresh coriander leaves for garnish
  • 2 to 3 tbsp – Oil for cooking

7 (1)Ingredients for the stuffing:

  • ¼ th cup – Peanuts
  • 2 tbsp – Desiccated dry coconut
  • 1 tbsp – Til seeds (Sesame seeds)
  • 1 tsp – Jaggery powder
  • 1 tsp – Coriander powder
  • 1 tsp – Cumin powder
  • 1 tsp – Red chilly powder
  • 1 tsp – Goda masala (recipe given below do scroll down) or ½ tsp garam masala
  • 1 tsp – Amchoor powder (Dry mango powder) or lemon juice to taste
  • Salt to taste

Ingredients for stuffing to be ground to a paste without water:

  • 2 to 4 – Cloves of garlic peeled and chopped
  • ¼ th cup – Fresh coriander leaves chopped
  • 3 to 4 – Green chilies chopped roughly

FullSizeRender_3 (1)Method to make the stuffing:

  1. Dry roast the peanuts, desiccated coconut and sesame seeds separately, cool and grind them together into a coarse powder.
  2. In a bowl take the powdered peanuts, coconut and sesame seeds to this add the wet ground masala of coriander leaves, garlic and green chilies, add all the dry masalas like cumin powder, coriander powder, goda masala or garam masala, red chilly powder, amchoor powder, jaggery powder and salt to taste.
  3. Mix the stuffing mixture well and keep aside.

FullSizeRender_5Method to make the Bharli Bhendi :

  1. Rinse the bhindi (okra ) under running water for couple of times, then drain out all the water completely, wipe each bhindi with a kitchen towel to make them completely dry.
  2. Now chop the crown and bottom tip of the bhindi with the help of a knife and make a slit on one side of the bhindi so that a pocket is made for the stuffing. Do this with all the bhindis as shown in the pic above.
  3. Stuff the slit bhindis with the above prepared stuffing masala.
  4. Heat a flat pan add 2 to 3 tbsp of oil and add the mustard and cumin seeds let them crackle.
  5. Add the curry leaves and lower the flame add the asefodetia and turmeric powder and give a good mix.
  6. Add to the above pan the stuffed bhindis (okras) in one layer and toss it lightly taking care that the stuffed masala doesn’t comes out, cover the pan and cook the bhindi on low flame checking and flipping the bhindis occasionally.
  7. If at any stage you feel that the masalas or the bhindis are getting too browned then sprinkle a couple of tbsp of water to prevent that, otherwise try to cook this subzi in the steam of the bhindi itself as it is a dry subzi so don’t add too much water.
  8. Cook the bhindi till completely cooked and no extra moisture is there in the subzi.
  9. Garnish the Bharli Bhendi with some chopped coriander leaves and serve hot with puris, chapatis or as a side dish with Varan Bhaat (Dal Chawal).

RECIPE FOR FLOWER CHI BHAJI (Cauliflower subzi)

FullSizeRender_5 (1)Ingredients for Flower chi bhaji:

  • 1 small head – Cauliflower (Separate the florets and wash them in salted water twice)
  • 1 small – Potato peeled and diced
  • ¼ th cup – Green peas (I have used frozen)
  • 1no – Tomato pureed
  • 1 tsp each – Ginger and garlic paste
  • 2 nos – Green chilies chopped roughly
  • ½ tsp – Cumin seeds
  • ½ tsp – Mustard seeds
  • ½ tsp – Turmeric powder
  • 1 tsp – Coriander powder
  • ½ tsp – Cumin powder
  • ½ tsp – Goda masala (recipe given below do scroll down) or garam masala
  • 1 tsp – Chilly powder
  • 2 tbsp – Oil
  • Salt to taste
  • Fresh coriander leaves for garnish

METHOD :

  1. Heat oil in a pan fry the potatoes and cauliflower lightly take out and keep aside.
  2. In the same oil add the mustard and cumin seeds and let them crackle.
  3. Add the ginger garlic paste along with chopped green chilies, dry spices like turmeric, coriander powder, cumin powder, goda masala or garam masala, red chilly powder and salt to taste, if you feel the masalas are burning then add few tbsp of water and fry the masala till the raw smell is gone.
  4. Add the tomato puree and sauté till the tomatoes are cooked and the masala leaves oil from sides.
  5. Add the pre-fried potatoes and cauliflower, along with the green peas and give a good mix, add salt to taste and sauté for few seconds.
  6. Add about ½ cup water and cover and cook the subzi checking occasionally till the potatoes and cauliflower are cooked to perfection and the gravy has become semi dry.
  7. Garnish with chopped coriander leaves and serve hot with puris, chapatis or Varan Bhaat (Dal Chawal)

RECIPE FOR BATATA CHI BHAAJI

FullSizeRender_4Ingredients for Batata Chi Sukkhi Bhaji :

  • 2 big – Potatoes boiled peeled and cubed
  • 1 small – Tomato chopped finely
  • 1 tsp – Ginger freshly grated
  • 4 cloves – Garlic crushed coarsely
  • 2 nos – Green chilies chopped finely
  • ½ tsp – Cumin seeds
  • ½ tsp – Mustard seeds
  • 2 dried – Red chilies broken into pieces
  • 1 spring – curry leaf
  • ¼ th tsp – Hing (Asofedita)
  • ½ tsp – Haldi powder (Turmeric)
  • 2 tbsp – Coarsely ground roasted peanut powder
  • ½ tsp – Lemon juice if needed
  • Salt and sugar to taste
  • Fresh coriander leaves finely chopped for garnish
  • 2 tbsp – Oil for cooking

  METHOD:

  1. Heat oil in a pan add the cumin and mustard seeds when they start to crackle, add the broken dried chilies, lower the flame and add the turmeric and asefodetia powder along with curry leaves and give a good stir.
  2. To this add the grated ginger, crushed garlic and chopped green chilies and fry till the raw smell is gone, add the chopped tomato and fry till done.
  3. Add the boiled and cubed potatoes and give a good mix, add salt and sugar to taste and mix again.
  4. Cook till the potatoes are semi fried, at last add the coarse roasted peanut powder, chopped coriander leaves and lemon juice and give a final mix, taste and adjust the seasonings, serve hot with puris, chapatis or Varan Bhaat (Dal Chawal).

RECIPE FOR MATKI CHI AMTI

FullSizeRender_2 Ingredients for Matki chi Amti:

  • 1.5 cup – Overnight soaked and sprouted Matki or moth beans
  • 1 small – Onion chopped roughly
  • 1 medium – Tomato pureed
  • 2 to 3 – Garlic chopped roughly
  • ½ tsp – Chopped ginger
  • 2 nos – Green chilly chopped roughly
  • ¼ th tsp –  Mustard seeds
  • ¼ th tsp – Cumin seeds
  • 1 whole – Dried red chilly broken into pieces
  • 4 to 5 – Curry leaves
  • ½ tsp – Kashmiri chilly powder
  • ¼ th tsp – Turmeric powder
  • 1 tsp – Goda masala (recipe given below do scroll down) or garam masala
  • 1 tsp – Freshly grated coconut
  • Fresh coriander leaves for garnish
  • Lemon juice to taste
  • 1 tbsp – Oil for cooking
  • Salt and jaggery powder to taste

HOW TO SPROUT THE SOAKED BEANS

  1. Wash the overnight soaked matki beans and drain the water, place the drained beans in a damp cloth tie up the cloth cover and keep in a warm place for a day, you will get beautiful beans sprouts.

FullSizeRender_1 (4)METHOD TO MAKE THE AMTI:

  1. Take the roughly chopped onions, ginger, garlic and green chilies and grind them to a paste.
  2. Heat oil in a pan add the cumin and mustard seeds and let them crackle, add the red chilly broken and curry leaves lower the flame.
  3. To this add the ground onion, ginger, garlic and green chilly paste and fry till the raw smell is gone and the paste has become pink in colour.
  4. Add the tomato puree and fry till oil leaves sides of the masala.
  5. Add the turmeric, red chilly powder, goda masala or garam masala.
  6. Fry again till the masalas are cook then add the sprouted matki beans, add salt and jaggery powder to taste, then add some water to cook the beans give a good stir and cover and cook on low to medium heat till the beans are fully cooked. (Alternatively you can cook this in the pressure cooker too for 2 whistle).
  7. This dish is neither too dry or too thin so adjust the water accordingly.
  8. When cooked taste and adjust the seasonings and goda masala accordingly.
  9. At last add lemon juice grated fresh coconut and chopped coriander leaves and serve hot with rice or chapatis.

RECIPE FOR VARAN BHAAT

FullSizeRenderIngredients for Varan:

  • ¾ th cup – Toovar dal (Split pegion pea lentils)
  • ¼ th tsp – Turmeric powder
  • Salt to taste
  • Water to boil the dal

FullSizeRender_1 (1)Ingredients for the tempering Varan:

  • 1/4 th tsp – Cumin seeds
  • ¼ th tsp – Mustard seeds
  • 1 pinch – Hing (Asafeotida)
  • 1 or 2  – Green chilly slit
  • 1 sprig – Curry leaf
  • 1 tbsp – Chopped coriander leaves
  • 1to 2 tbsp – Ghee or oil

Ingredients for bhaat (Steamed rice):

  • 1.5 cups – Rice
  • Water to boil the rice
  • 1 tsp – Lemon juice
  • Salt to taste (Optional)

Method for Varan :

  1. Rinse the dal well and bring some water enough to boil the dal to boil in a pressure cooker, when the water comes to a rolling boil add the washed dal along with some turmeric powder and salt.
  2. Pressure cook the dal for 2 to3 whistles and switch off the flame.
  3. When the pressure settles down on its own, open the lid of the cooker and whisk the dal till nicely mashed.
  4. If some more water or salt is needed do add, boil the dal for some more time till the desired consistency is achieved.
  5. This dal should be neither too thick or too thin in consistency.
  6. In another pan heat ghee or oil add the mustard and cumin seeds and let them crackle.
  7. Lower the flame add the slit green chilies, curry leaves and asafeotida, fry till the curry leaves crisp up, put this tempering on the above boiled dal, cover the lid and let the flavors of tempering infuse in the dal for few minutes.
  8. Garnish Varan with coriander leaves and serve hot with Bhaat (Steamed rice).

FullSizeRender (4)Method to make Bhaat (Steamed rice):

  1. Wash the rice 3 to 4 times till the water runs clear and no starch is seen in the water.
  2. Soak the rice for half an hour in enough water.
  3. Bring water to boil in a big vessel to cook the rice in it.
  4. When the water comes to rolling boil add salt and lemon juice to it and drain the soaking rice from water and add to the boiling water.
  5. Cook the rice partially covered on low to medium flame till the rice is just cooked.
  6. Drain out the excess cooking liquid from the water and serve the piping hot rice with Varan prepared above, with a dollop of ghee on top.

17 (1).jpegRECIPE FOR KHADI

FullSizeRender_2 (2) Ingredients for Kadhi :

  • 1 cup – Sour curd
  • 1 and ½ tbsp – Besan (Gram flour)
  • ¼ th tsp – Haldi powder (Turmeric powder)
  • 1/4 th tsp – Red chilly powder
  • Water to dilute the kadhi
  • Fresh coriander leaves for garnish
  • Salt to taste

Ingredients for tempering the kadhi:

  • 1/4 th tsp – Mustard seeds
  • ¼ th tsp – Methi seeds (Fenugreek seeds)
  • 2 dried – Red chilies broken
  • A pinch of hing (Asafeotida )
  • 2 to 3 cloves – Garlic chopped finely
  • 2 green – Chilies chopped
  • 1 sprig – Curry leaf
  • 1 tbsp – Oil

METHOD TO MAKE THE KADHI:

  1. In a big mixing bowl take the curd and whisk well till it becomes smooth in texture.
  2. Add besan , haldi, chilly powder and salt to taste and whisk again to mix so that no lumps are seen.
  3. Now add about a glass or more water to thin out the mixture to a free flowing consistency and whisk again to mix everything evenly.
  4. Heat oil in a pan add the methi seeds and mustard seeds and let them crackle.
  5. Then add the chopped garlic and green chilly and fry till the garlic turns pink.
  6. Add to this dry red chilies, hing, curry leaves and remove the pan from the fire.
  7. After removing the pan from fire add to the pan the above mixture of curd and besan and stir well, put the pan again on medium flame and keep stirring the kadhi.
  8. Let the kadhi come to a rolling boil and let it cook for more 6 to 8 mins or till the raw smell of besan is gone and the kadhi looks of right consistency, remember this kadhi is neither too thin and neither too thick. Cook till the right consistency is achieved.
  9. Switch off the flame and garnish the kadhi with fresh coriander leaves, serve hot with rice or rotis.

RECIPE FOR EASY GODA MASALA
Ingredients for easy Goda masala:

  • 12nos – Byadgi chilies dry
  • 6 tbsp – Coriander seeds (Dhania)
  • 3 tsp – Cumin seeds (Jeera)
  • 1 and ½ tsp – Sahi jeera (Black cumin)
  • 24 nos – Whole black peppercorns (Kalimirch sabut)
  • 15nos – Cloves (Laung)
  • 3 nos – Bay leaf (Tejpatta)
  • 4 and ½ tbsp – Dry desiccated coconut (Narial ka bura)
  • 4 and ½ tbsp – Sesame seeds (Til)

METHOD TO MAKE THE EASY GODA MASALA:

  1. Heat a pan and dry roast all the ingredients mentioned in the list except sesame seeds and desiccated coconut.
  2. When the spices are roasted take them out in a dry plate to cool them.
  3. In the same pan roast the sesame seeds and the desiccated coconut separately and cool them too.
  4. Now mix everything the roasted spices, the sesame seeds and the desiccated coconut and grind in a dry grinder to a fine powder.
  5. Your flavorful Maharashtra special Goda masala is ready to be used in the dishes mentioned above.
  6. Traditionally many more spices are added in Goda masala but this is my short cut method to prepare it with the ingredients available in my pantry. Will share a detailed recipe of traditional Goda masala soon.

RECIPE FOR SABUDANA VADA

sabudhana (1) Ingredients for Sabudana Vada:

  • ½ cup – Sabudana (Tapioca pearls)
  • 2 small – Potato boiled and mashed
  • ¼ th tsp – Ginger finely chopped
  • 2 to 3 nos – Green chilies finely chopped
  • 2 tbsp – Coriander leaves finely chopped
  • ¼ th cup – Roasted peanuts coarsely powdered
  • 2 tbsp – Roasted peanuts coarsely broken or crushed
  • 1 tbsp – Sabudana flour (or as needed) if not fasting then rice flour or corn flour can also be added to make the vadas more crunchy
  • 1 tsp – Lemon juice or as per taste
  • Salt to taste
  • Oil to deep fry the vadas

Method for sabudana vada:

  1. Wash and Soak the sabudana pearls in water overnight.
  2. In the morning drain the excess water and wash it in a strainer, spread it on a kitchen towel so that the extra moisture dries up and the pearls are separate from each other.
  3. Take the mashed potato in a mixing bowl, add in the soaked sabudana pearls.
  4. Add in the chopped ginger, green chillies, coriander leaves, peanut powder and crushed peanuts.
  5. Add the sabudana flour, lemon juice and salt to taste.
  6. Mix everything nicely and bring together.
  7. Make small balls of the mixture and flatten them like small tikkis, same way make all the tikkis of the remaining mixture.
  8. Heat oil to deep fry when the oil is hot enough drop the sabudana vadas and fry on medium flame till the vadas are golden brown and crisp on both the sides.
  9. Enjoy hot and crisp Sabudana vadas with any chutney you like.

RECIPE FOR KANDA BHAJIA

FullSizeRender_3 (2) Ingredients for kanda bhajia:

  • 2 big – Onions finely sliced
  • 2 green – Chilies finely chopped
  • 1 bowl – Besan ( Gram flour)
  • 2 tbsp – Coriander leaves chopped
  • ¼ th tsp – Carom seeds
  • A pinch of hing
  • 1tsp – Haldi (Turmeric powder)
  • 1 tsp – Chilly powder
  • A pinch of cooking soda
  • Salt to taste.
  • 1 tbsp – Hot oil to add in the batter at last before frying , this makes the bhajias more crisp.
  • Oil to deep fry

METHOD TO MAKE THE KANDA BHAJIA:

  1. In a bowl take the sliced onions and add to it green chilies, salt  and rub over the onions, this will make the onions sweat.
  2. Now add haldi powder, chilly powder, carom seeds, besan, soda, coriander leaves, and mix well with hands, do not add any water as the water oozing out from the onions is enough to bind the batter.
  3. At last add a tbsp hot oil to the batter and mix again.
  4. Heat oil for deep frying and fry the kanda bhajias on medium flame till golden brown and crispy.

RECIPE FOR SHRIKHAND

FullSizeRender (1) Ingredients for Shrikhand:

  • 2 cups – Thick curd
  • 5 to 6 tbsp – Powdered sugar or as per taste
  • ½ tsp – Cardamom powder
  • A few strands of kesar (saffron) soaked in 1 tbsp warm water for 20 minutes then crushed in mortar and pestle to extract the maximum colour and flavor.
  • 1 tbsp – Slivered almonds
  • 1 tbsp – Slivered pistachio nuts

22 (1).jpegMethod to make the shrikhand:

  1. Put the curd in a muslin cloth and hang it preferably over night in the refrigerator, if not possible then hang it at least for 2 hrs in the refrigerator and squeeze the extra moisture out, all the extra moisture should be drained out and it should look like a ball of paneer (Cottage cheese)
  2. Take the hung curd in a mixing bowl, add the powdered sugar, cardamom powder and dissolved kesar, mix well using a whisk till well incorporated.
  3. Taste and check if more sugar is needed, refrigerate till chilled completely.
  4. Serve the Shrikhand garnished with silvered almonds and pistachio nuts.

RECIPE FOR POORIS

FullSizeRender_3 (3) Ingredients for Pooris:

  • 1 cup –  Whole wheat flour
  • 2 ½ tbsp – Oil
  • Salt to taste
  • Oil to deep fry

Method to make the Pooris:

  1. Take the whole wheat flour, 2 tbsp oil, salt in a mixing bowl.
  2. Knead the dough using enough water.
  3. Knead again by adding ½ tbsp oil to a smooth dough, cover and keep aside for 15 to 20 mins.
  4. Divide the dough into equal sized balls and roll out into round pooris.
  5. Heat oil in a khadai or pan to deep fry the pooris.
  6. Fry the pooris till puffed up and golden on both the sides.
  7. Take out on an absorbent paper with a slotted spoon or karchi.
  8. Serve hot pooris with shrikhand, and different types of subzis.

FullSizeRender_1 (2)RECIPE FOR KOSHIMBIR SALAD

FullSizeRender_1 (3) Ingredients for koshimbir salad:

  • 1 – Cucumber peeled and chopped finely
  • 1 – Carrot peeled and chopped finely
  • 1 small – Onion peeled and chopped finely
  • 2 tbsp – Fresh coriander leaves chopped finely
  • 2 tbsp – Roasted and crushed peanuts
  • 1 tbsp – Lemon juice or as per taste
  • Salt and sugar to taste

For tempering of the koshimbir salad:

  • 1/8 th tsp each – Cumin and Mustard seeds
  • 1 – Green chilly chopped finely
  • Few curry leaves
  • 1 tsp – Oil

Method to make the Koshimbir salad:

  1. Take all the ingredients of koshimbir salad in a bowl.
  2. Heat 1 tsp oil in a small pan add the cumin and mustard seeds and let them splutter.
  3. Add the green chilies and curry leaves, fry till the curry leaves crisp up.
  4. Add this tempering to the above mixed salad ingredients.
  5. Serve koshimbir salad with any meal anytime your tangy flavorful Koshimbir salad is ready to be enjoyed.

RECIPE FOR THE KOSHIMBIR RAITA

26 (1).jpeg Ingredients for the koshimbir raita:

  • 1 cup – Yogurt whisked well till smooth
  • 1 small – Cucumber peeled and chopped finely
  • 1 tbsp – Coriander leaves chopped finely
  • 2 tbsp – Roasted peanut powder
  • Sugar to taste
  • Salt to taste

Ingredients for the tempering of koshimbir raita:

  • 1 tbsp – Ghee or oil
  • 1/ 4 tsp – Mustard seeds
  • ¼ th tsp – Cumin seeds
  • A pinch of hing (Asefodetia)
  • 1no. – Dry red chilly broken into pieces
  • Few curry leaves

Method to make the Koshimbir raita:

  1. Whisk the yogurt in a bowl, add the chopped cucumber, coriander leaves, salt and sugar, peanut powder and mix well.
  2. Heat oil or ghee in a small pan add the cumin and mustard seeds and let them splutter.
  3. Lower the flame add the dried red chilies, curry leaves and hing , turn off the flame and let the tempering cool a bit.
  4. Add this tempering to the above mixed Koshimbir raita ingredients.
  5. Your Koshimbir raita is ready to be enjoyed with any meal.

LEMON, GREEN CHILLY, LAL MIRCH CHA THECHA, HIRWI MIRCH CHA TECHA, GREEN CHUTNEY

FullSizeRender_2 (1) RECIPE FOR MASALA MATTHA

FullSizeRender (2) Ingredients for Masala Mattha:

  • 1 cup – Curd
  • 1 cup – Water to dilute
  • Small piece of ginger grated
  • Few leaves of pudina (Optional)
  • Few coriander leaves
  • ½ tsp – Roasted cumin powder
  • Black salt to taste

29 (1).jpegMethod to make Masala Mattha:

  1. Chop the coriander and mint leaves finely.
  2. In a blender jar put together the curd, chopped mint and coriander leaves, grated ginger, roasted cumin powder and black salt to taste.
  3. Blend the mixture till well blended.
  4. Strain the mixture and serve in individual glasses with ice cubes garnished with a mint leaf.
  5. Your super cool and healthy Masala Mattha is ready to digest any meal easily.

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MAHARASHTRIAN THALI
 
Author:
Recipe type: Main Course, Veg
Cuisine: Indian
Ingredients
Maharashtrian thali consists of the following dishes:
  • Bhareli Bhendi
  • Flower chi Bhaji
  • Aloo chi sukkhi bhaji
  • Matki chi Amti
  • Varan Bhaat
  • Kadhi
  • Poori
  • Koshimbir salad
  • Koshimbir Raita
  • Sabudana vada
  • Kanda Bhajia
  • Shrikhand
  • Green chutney
  • Hirwi mirchi cha Techa (store bought)
  • Lal mirch cha Techa (store bought)
  • Masala Mattha
  • Slice of lemon, green chilly and salt
Ingredients for Bharli Bhendi :
  • 20 to 25 – Small Bhindi (Okra)
  • ½ tsp – Mustard seeds
  • ½ tsp – Cumin seeds
  • Few curry leaves
  • ¼ th tsp – Hing (Asofoetida)
  • ½ tsp – Haldi (Turmeric) powder
  • Fresh coriander leaves for garnish
  • 2 to 3 tbsp – Oil for cooking
Ingredients for the stuffing:
  • ¼ th cup – Peanuts
  • 2 tbsp – Desiccated dry coconut
  • 1 tbsp – Til seeds (Sesame seeds)
  • 1 tsp – Jaggery powder
  • 1 tsp – Coriander powder
  • 1 tsp – Cumin powder
  • 1 tsp – Red chilly powder
  • 1 tsp – Goda masala (recipe given below do scroll down) or ½ tsp garam masala
  • 1 tsp – Amchoor powder (Dry mango powder) or lemon juice to taste
  • Salt to taste
Ingredients for stuffing to be ground to a paste without water:
  • 2 to 4 – Cloves of garlic peeled and chopped
  • ¼ th cup – Fresh coriander leaves chopped
  • 3 to 4 – Green chilies chopped roughly
Ingredients for Flower chi bhaji:
  • 1 small head – Cauliflower (Separate the florets and wash them in salted water twice)
  • 1 small – Potato peeled and diced
  • ¼ th cup – Green peas (I have used frozen)
  • 1no – Tomato pureed
  • 1 tsp each – Ginger and garlic paste
  • 2 nos – Green chilies chopped roughly
  • ½ tsp – Cumin seeds
  • ½ tsp – Mustard seeds
  • ½ tsp – Turmeric powder
  • 1 tsp – Coriander powder
  • ½ tsp – Cumin powder
  • ½ tsp – Goda masala (recipe given below do scroll down) or garam masala
  • 1 tsp – Chilly powder
  • 2 tbsp – Oil
  • Salt to taste
  • Fresh coriander leaves for garnish
Ingredients for Batata Chi Sukkhi Bhaji:
  • 2 big – Potatoes boiled peeled and cubed
  • 1 small – Tomato chopped finely
  • 1 tsp – Ginger freshly grated
  • 4 cloves – Garlic crushed coarsely
  • 2 nos – Green chilies chopped finely
  • ½ tsp – Cumin seeds
  • ½ tsp – Mustard seeds
  • 2 dried – Red chilies broken into pieces
  • 1 spring – curry leaf
  • ¼ th tsp – Hing (Asofedita)
  • ½ tsp – Haldi powder (Turmeric)
  • 2 tbsp – Coarsely ground roasted peanut powder
  • ½ tsp – Lemon juice if needed
  • Salt and sugar to taste
  • Fresh coriander leaves finely chopped for garnish
  • 2 tbsp – Oil for cooking
Ingredients for Matki chi Amti:
  • 1.5 cup – Overnight soaked and sprouted Matki or moth beans
  • 1 small – Onion chopped roughly
  • 1 medium – Tomato pureed
  • 2 to 3 – Garlic chopped roughly
  • ½ tsp – Chopped ginger
  • 2 nos – Green chilly chopped roughly
  • ¼ th tsp – Mustard seeds
  • ¼ th tsp – Cumin seeds
  • 1 whole – Dried red chilly broken into pieces
  • 4 to 5 – Curry leaves
  • ½ tsp – Kashmiri chilly powder
  • ¼ th tsp – Turmeric powder
  • 1 tsp – Goda masala (recipe given below do scroll down) or garam masala
  • 1 tsp – Freshly grated coconut
  • Fresh coriander leaves for garnish
  • Lemon juice to taste
  • 1 tbsp – Oil for cooking
  • Salt and jaggery powder to taste
Ingredients for Varan:
  • ¾ th cup – Toovar dal (Split pegion pea lentils)
  • ¼ th tsp – Turmeric powder
  • Salt to taste
  • Water to boil the dal
Ingredients for the tempering Varan:
  • ¼ th tsp – Cumin seeds
  • ¼ th tsp – Mustard seeds
  • 1 pinch – Hing (Asafeotida)
  • 1 or 2 – Green chilly slit
  • 1 sprig – Curry leaf
  • 1 tbsp – Chopped coriander leaves
  • 1to 2 tbsp – Ghee or oil
Ingredients for bhaat (Steamed rice):
  • 1.5 cups – Rice
  • Water to boil the rice
  • 1 tsp – Lemon juice
  • Salt to taste (Optional)
Ingredients for Kadhi :
  • 1 cup – Sour curd
  • 1 and ½ tbsp – Besan (Gram flour)
  • ¼ th tsp – Haldi powder (Turmeric powder)
  • ¼ th tsp – Red chilly powder
  • Water to dilute the kadhi
  • Fresh coriander leaves for garnish
  • Salt to taste
Ingredients for tempering the kadhi:
  • ¼ th tsp – Mustard seeds
  • ¼ th tsp – Methi seeds (Fenugreek seeds)
  • 2 dried – Red chilies broken
  • A pinch of hing (Asafeotida )
  • 2 to 3 cloves – Garlic chopped finely
  • 2 green – Chilies chopped
  • 1 sprig – Curry leaf
  • 1 tbsp – Oil
Ingredients for easy Goda masala:
  • 12nos – Byadgi chilies dry
  • 6 tbsp – Coriander seeds (Dhania)
  • 3 tsp – Cumin seeds (Jeera)
  • 1 and ½ tsp – Sahi jeera (Black cumin)
  • 24 nos – Whole black peppercorns (Kalimirch sabut)
  • 15nos – Cloves (Laung)
  • 3 nos – Bay leaf (Tejpatta)
  • 4 and ½ tbsp – Dry desiccated coconut (Narial ka bura)
  • 4 and ½ tbsp – Sesame seeds (Til)
Ingredients for Sabudana Vada:
  • ½ cup – Sabudana (Tapioca pearls)
  • 2 small – Potato boiled and mashed
  • ¼ th tsp – Ginger finely chopped
  • 2 to 3 nos – Green chilies finely chopped
  • 2 tbsp – Coriander leaves finely chopped
  • ¼ th cup – Roasted peanuts coarsely powdered
  • 2 tbsp – Roasted peanuts coarsely broken or crushed
  • 1 tbsp – Sabudana flour (or as needed) if not fasting then rice flour or corn flour can also be added to make the vadas more crunchy
  • 1 tsp – Lemon juice or as per taste
  • Salt to taste
  • Oil to deep fry the vadas
Ingredients for kanda bhajia:
  • 2 big – Onions finely sliced
  • 2 green – Chilies finely chopped
  • 1 bowl – Besan ( Gram flour)
  • 2 tbsp – Coriander leaves chopped
  • ¼ th tsp – Carom seeds
  • A pinch of hing
  • 1tsp – Haldi (Turmeric powder)
  • 1 tsp – Chilly powder
  • A pinch of cooking soda
  • Salt to taste
  • 1 tbsp – Hot oil to add in the batter at last before frying , this makes the bhajias more crisp.
  • Oil to deep fry
Ingredients for Shrikhand:
  • 2 cups – Thick curd
  • 5 to 6 tbsp – Powdered sugar or as per taste
  • ½ tsp – Cardamom powder
  • A few strands of kesar (saffron) soaked in 1 tbsp warm water for 20 minutes then crushed in mortar and pestle to extract the maximum colour and flavor.
  • 1 tbsp – Slivered almonds
  • 1 tbsp – Slivered pistachio nuts
Ingredients for Pooris:
  • 1 cup – Whole wheat flour
  • 2 ½ tbsp – Oil
  • Salt to taste
  • Oil to deep fry
Ingredients for koshimbir salad:
  • 1 – Cucumber peeled and chopped finely
  • 1 – Carrot peeled and chopped finely
  • 1 small – Onion peeled and chopped finely
  • 2 tbsp – Fresh coriander leaves chopped finely
  • 2 tbsp – Roasted and crushed peanuts
  • 1 tbsp – Lemon juice or as per taste
  • Salt and sugar to taste
For tempering of the koshimbir salad:
  • ⅛ th tsp each – Cumin and Mustard seeds
  • 1 – Green chilly chopped finely
  • Few curry leaves
  • 1 tsp – Oil
Ingredients for the koshimbir raita:
  • 1 cup – Yogurt whisked well till smooth
  • 1 small – Cucumber peeled and chopped finely
  • 1 tbsp – Coriander leaves chopped finely
  • 2 tbsp – Roasted peanut powder
  • Sugar to taste
  • Salt to taste
Ingredients for the tempering of koshimbir raita:
  • 1 tbsp – Ghee or oil
  • 1/ 4 tsp – Mustard seeds
  • ¼ th tsp – Cumin seeds
  • A pinch of hing (Asefodetia)
  • 1no. – Dry red chilly broken into pieces
  • Few curry leaves
Ingredients for Masala Mattha:
  • 1 cup – Curd
  • 1 cup – Water to dilute
  • Small piece of ginger grated
  • Few leaves of pudina (Optional)
  • Few coriander leaves
  • ½ tsp – Roasted cumin powder
  • Black salt to taste
Instructions
METHOD FOR BHARLI BHENDI (Stuffed okra)
Method to make the stuffing:
  1. Dry roast the peanuts, desiccated coconut and sesame seeds separately, cool and grind them together into a coarse powder.
  2. In a bowl take the powdered peanuts, coconut and sesame seeds to this add the wet ground masala of coriander leaves, garlic and green chilies, add all the dry masalas like cumin powder, coriander powder, goda masala or garam masala, red chilly powder, amchoor powder, jaggery powder and salt to taste.
  3. Mix the stuffing mixture well and keep aside.
Method to make the Bharli Bhendi :
  1. Rinse the bhindi (okra ) under running water for couple of times, then drain out all the water completely, wipe each bhindi with a kitchen towel to make them completely dry.
  2. Now chop the crown and bottom tip of the bhindi with the help of a knife and make a slit on one side of the bhindi so that a pocket is made for the stuffing. Do this with all the bhindis as shown in the pic above.
  3. Stuff the slit bhindis with the above prepared stuffing masala.
  4. Heat a flat pan add 2 to 3 tbsp of oil and add the mustard and cumin seeds let them crackle.
  5. Add the curry leaves and lower the flame add the asefodetia and turmeric powder and give a good mix.
  6. Add to the above pan the stuffed bhindis (okras) in one layer and toss it lightly taking care that the stuffed masala doesn’t comes out, cover the pan and cook the bhindi on low flame checking and flipping the bhindis occasionally.
  7. If at any stage you feel that the masalas or the bhindis are getting too browned then sprinkle a couple of tbsp of water to prevent that, otherwise try to cook this subzi in the steam of the bhindi itself as it is a dry subzi so don’t add too much water.
  8. Cook the bhindi till completely cooked and no extra moisture is there in the subzi.
  9. Garnish the Bharli Bhendi with some chopped coriander leaves and serve hot with puris, chapatis or as a side dish with Varan Bhaat (Dal Chawal).
Method for Flower chi bhaji:
  1. Heat oil in a pan fry the potatoes and cauliflower lightly take out and keep aside.
  2. In the same oil add the mustard and cumin seeds and let them crackle.
  3. Add the ginger garlic paste along with chopped green chilies, dry spices like turmeric, coriander powder, cumin powder, goda masala or garam masala, red chilly powder and salt to taste, if you feel the masalas are burning then add few tbsp of water and fry the masala till the raw smell is gone.
  4. Add the tomato puree and sauté till the tomatoes are cooked and the masala leaves oil from sides.
  5. Add the pre-fried potatoes and cauliflower, along with the green peas and give a good mix, add salt to taste and sauté for few seconds.
  6. Add about ½ cup water and cover and cook the subzi checking occasionally till the potatoes and cauliflower are cooked to perfection and the gravy has become semi dry.
  7. Garnish with chopped coriander leaves and serve hot with puris, chapatis or Varan Bhaat (Dal Chawal)
METHODfor Batata Chi Sukkhi Bhaji:
  1. Heat oil in a pan add the cumin and mustard seeds when they start to crackle, add the broken dried chilies, lower the flame and add the turmeric and asefodetia powder along with curry leaves and give a good stir.
  2. To this add the grated ginger, crushed garlic and chopped green chilies and fry till the raw smell is gone, add the chopped tomato and fry till done.
  3. Add the boiled and cubed potatoes and give a good mix, add salt and sugar to taste and mix again.
  4. Cook till the potatoes are semi fried, at last add the coarse roasted peanut powder, chopped coriander leaves and lemon juice and give a final mix, taste and adjust the seasonings, serve hot with puris, chapatis or Varan Bhaat (Dal Chawal).
HOW TO SPROUT THE SOAKED BEANS
  1. Wash the overnight soaked matki beans and drain the water, place the drained beans in a damp cloth tie up the cloth cover and keep in a warm place for a day, you will get beautiful beans sprouts.
Method for Matki chi Amti:
  1. Take the roughly chopped onions, ginger, garlic and green chilies and grind them to a paste.
  2. Heat oil in a pan add the cumin and mustard seeds and let them crackle, add the red chilly broken and curry leaves lower the flame.
  3. To this add the ground onion, ginger, garlic and green chilly paste and fry till the raw smell is gone and the paste has become pink in colour.
  4. Add the tomato puree and fry till oil leaves sides of the masala.
  5. Add the turmeric, red chilly powder, goda masala or garam masala.
  6. Fry again till the masalas are cook then add the sprouted matki beans, add salt and jaggery powder to taste, then add some water to cook the beans give a good stir and cover and cook on low to medium heat till the beans are fully cooked. (Alternatively you can cook this in the pressure cooker too for 2 whistle).
  7. This dish is neither too dry or too thin so adjust the water accordingly.
  8. When cooked taste and adjust the seasonings and goda masala accordingly.
  9. At last add lemon juice grated fresh coconut and chopped coriander leaves and serve hot with rice or chapatis.
Method for Varan :
  1. Rinse the dal well and bring some water enough to boil the dal to boil in a pressure cooker, when the water comes to a rolling boil add the washed dal along with some turmeric powder and salt.
  2. Pressure cook the dal for 2 to3 whistles and switch off the flame.
  3. When the pressure settles down on its own, open the lid of the cooker and whisk the dal till nicely mashed.
  4. If some more water or salt is needed do add, boil the dal for some more time till the desired consistency is achieved.
  5. This dal should be neither too thick or too thin in consistency.
  6. In another pan heat ghee or oil add the mustard and cumin seeds and let them crackle.
  7. Lower the flame add the slit green chilies, curry leaves and asafeotida, fry till the curry leaves crisp up, put this tempering on the above boiled dal, cover the lid and let the flavors of tempering infuse in the dal for few minutes.
  8. Garnish Varan with coriander leaves and serve hot with Bhaat (Steamed rice).
Method to make Bhaat (Steamed rice):
  1. Wash the rice 3 to 4 times till the water runs clear and no starch is seen in the water.
  2. Soak the rice for half an hour in enough water.
  3. Bring water to boil in a big vessel to cook the rice in it.
  4. When the water comes to rolling boil add salt and lemon juice to it and drain the soaking rice from water and add to the boiling water.
  5. Cook the rice partially covered on low to medium flame till the rice is just cooked.
  6. Drain out the excess cooking liquid from the water and serve the piping hot rice with Varan prepared above, with a dollop of ghee on top.
METHOD TO MAKE THE KADHI:
  1. In a big mixing bowl take the curd and whisk well till it becomes smooth in texture.
  2. Add besan , haldi, chilly powder and salt to taste and whisk again to mix so that no lumps are seen.
  3. Now add about a glass or more water to thin out the mixture to a free flowing consistency and whisk again to mix everything evenly.
  4. Heat oil in a pan add the methi seeds and mustard seeds and let them crackle.
  5. Then add the chopped garlic and green chilly and fry till the garlic turns pink.
  6. Add to this dry red chilies, hing, curry leaves and remove the pan from the fire.
  7. After removing the pan from fire add to the pan the above mixture of curd and besan and stir well, put the pan again on medium flame and keep stirring the kadhi.
  8. Let the kadhi come to a rolling boil and let it cook for more 6 to 8 mins or till the raw smell of besan is gone and the kadhi looks of right consistency, remember this kadhi is neither too thin and neither too thick. Cook till the right consistency is achieved.
  9. Switch off the flame and garnish the kadhi with fresh coriander leaves, serve hot with rice or rotis.
METHOD TO MAKE THE EASY GODA MASALA:
  1. Heat a pan and dry roast all the ingredients mentioned in the list except sesame seeds and desiccated coconut.
  2. When the spices are roasted take them out in a dry plate to cool them.
  3. In the same pan roast the sesame seeds and the desiccated coconut separately and cool them too.
  4. Now mix everything the roasted spices, the sesame seeds and the desiccated coconut and grind in a dry grinder to a fine powder.
  5. Your flavorful Maharashtra special Goda masala is ready to be used in the dishes mentioned above.
  6. Traditionally many more spices are added in Goda masala but this is my short cut method to prepare it with the ingredients available in my pantry. Will share a detailed recipe of traditional Goda masala soon.
Method for sabudana vada:
  1. Wash and Soak the sabudana pearls in water overnight.
  2. In the morning drain the excess water and wash it in a strainer, spread it on a kitchen towel so that the extra moisture dries up and the pearls are separate from each other.
  3. Take the mashed potato in a mixing bowl, add in the soaked sabudana pearls.
  4. Add in the chopped ginger, green chillies, coriander leaves, peanut powder and crushed peanuts.
  5. Add the sabudana flour, lemon juice and salt to taste.
  6. Mix everything nicely and bring together.
  7. Make small balls of the mixture and flatten them like small tikkis, same way make all the tikkis of the remaining mixture.
  8. Heat oil to deep fry when the oil is hot enough drop the sabudana vadas and fry on medium flame till the vadas are golden brown and crisp on both the sides.
  9. Enjoy hot and crisp Sabudana vadas with any chutney you like.
METHOD TO MAKE THE KANDA BHAJIA:
  1. In a bowl take the sliced onions and add to it green chilies, salt and rub over the onions, this will make the onions sweat.
  2. Now add haldi powder, chilly powder, carom seeds, besan, soda, coriander leaves, and mix well with hands, do not add any water as the water oozing out from the onions is enough to bind the batter.
  3. At last add a tbsp hot oil to the batter and mix again.
  4. Heat oil for deep frying and fry the kanda bhajias on medium flame till golden brown and crispy.
Method to make the shrikhand:
  1. Put the curd in a muslin cloth and hang it preferably over night in the refrigerator, if not possible then hang it at least for 2 hrs in the refrigerator and squeeze the extra moisture out, all the extra moisture should be drained out and it should look like a ball of paneer (Cottage cheese)
  2. Take the hung curd in a mixing bowl, add the powdered sugar, cardamom powder and dissolved kesar, mix well using a whisk till well incorporated.
  3. Taste and check if more sugar is needed, refrigerate till chilled completely.
  4. Serve the Shrikhand garnished with silvered almonds and pistachio nuts.
Method to make the Pooris:
  1. Take the whole wheat flour, 2 tbsp oil, salt in a mixing bowl.
  2. Knead the dough using enough water.
  3. Knead again by adding ½ tbsp oil to a smooth dough, cover and keep aside for 15 to 20 mins.
  4. Divide the dough into equal sized balls and roll out into round pooris.
  5. Heat oil in a khadai or pan to deep fry the pooris.
  6. Fry the pooris till puffed up and golden on both the sides.
  7. Take out on an absorbent paper with a slotted spoon or karchi.
  8. Serve hot pooris with shrikhand, and different types of subzis.
Method to make the Koshimbir salad:
  1. Take all the ingredients of koshimbir salad in a bowl.
  2. Heat 1 tsp oil in a small pan add the cumin and mustard seeds and let them splutter.
  3. Add the green chilies and curry leaves, fry till the curry leaves crisp up.
  4. Add this tempering to the above mixed salad ingredients.
  5. Serve koshimbir salad with any meal anytime your tangy flavorful Koshimbir salad is ready to be enjoyed.
Method to make the Koshimbir raita:
  1. Whisk the yogurt in a bowl, add the chopped cucumber, coriander leaves, salt and sugar, peanut powder and mix well.
  2. Heat oil or ghee in a small pan add the cumin and mustard seeds and let them splutter.
  3. Lower the flame add the dried red chilies, curry leaves and hing , turn off the flame and let the tempering cool a bit.
  4. Add this tempering to the above mixed Koshimbir raita ingredients.
  5. Your Koshimbir raita is ready to be enjoyed with any meal.
Method to make Masala Mattha:
  1. Chop the coriander and mint leaves finely.
  2. In a blender jar put together the curd, chopped mint and coriander leaves, grated ginger, roasted cumin powder and black salt to taste.
  3. Blend the mixture till well blended.
  4. Strain the mixture and serve in individual glasses with ice cubes garnished with a mint leaf.
  5. Your super cool and healthy Masala Mattha is ready to digest any meal easily.

8 Comments

  1. Hi Soma
    Loved the detailed post and the pics are just wow !

     
    • mukherjee soma

      Thanks Poonam feeling so glad that you liked the post and the pics , lovely comments like this just makes my day ?

       
  2. That was a great meal, excellent post

     
  3. Excellent nd thali is looking very yummy…liked all ur recipe

     
    • Thanks so much Veena so happy that you liked the maharashtrian thali , stay connected will be sharing such more recipes in future ?

       
  4. Omg such awesome treat, tried shrikhand it’s yum

     

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