Evergreendishes

Tag: maharashtrian cuisine

  • Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

    Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

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    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.

    Summer is all set to show it’s colors, the next two months it will heat, heat and more heat here. The only way is to try to beat the heat and stay hydrated. Fruits like mango and watermelon bring solace to us.

    Mango, king of fruits is best eaten as it is. The fun of eating a mango messing the hands is something different and relatable to many. The love for cooking made me try this sweet mango rice and it was good. Earlier, I had made ambua,  it is a dal with mango. The mambazha pulissery from Kerala cuisine is tasty and eagerly want to make it again. Desserts like chocolate streaked mango ice cream and mango parfait are loved by all.

     Sweet Mango Rice / Amba Bhaat | Maharashtrian cuisine

    Ingredients:                                   measurement used : 1 cup = 250 ml
    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves
    Method:
    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for some time.
    3. Add the mango pulp and the cashew powder to it. Let the flavors imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    Direct cooking method:
    1. Wash rice and keep it aside.
    2. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    3. Add rice to it, saute for two minutes. Add two cups of water and let it cook.
    4. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    5. Now, put the mango puree and cashew powder to it.
    6. Let cook for some time.
    7. Finally, add cardamom powder to it.
    Take a tip:
    • It is best to use Alphanso mangoes.
    • One can use any variety of mango.
    • Use more sugar if needed.
    • Ready mango pulp can be used.

     

    sweet mango rice / amba bhaat
    sweet mango rice / amba bhaat

    Sweet Mango Rice/ Amba Bhaat

    5 from 4 votes
    Sweet Mango rice is a delectable sweet dish from Maharashtrian cuisine.
    Print Recipe Pin Recipe
    Course: festive treats, sweets, traditional sweets
    Cuisine: Maharashtrian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves

    Method
     

    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for sometime.
    3. Add the mango pulp and the cashew powder to it. Let the flavours imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden in colour, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    7. Direct cooking method:
    8. Wash rice and keep it aside.
    9. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    10. Add rice to it, saute for two minutes. Add two cups water and let it cook.
    11. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    12. Now, put the mango puree and cashew powder to it.
    13. Let cook for sometime.
    14. Finally, add cardamom powder to it.

    Notes

    • It is best to use alphanso mangoes
    • Other variety of mangoes may be used.
    • Adjust sugar as per taste required and sweetness of mangoes.
    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.
    Sweet Mango Rice

    Mango related posts from my co-bloggers : Mango Sriracha Hummus, Rose Mango Lassi

    If you have liked this post, do share it further. If you ever make it, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Khandvi | Suralichi Vadi | Recipe with video

    Khandvi | Suralichi Vadi | Recipe with video

    Jump to Recipe Print Recipe

    Khandvi / Suralichi Vadi is a savoury snack from Maharashtrian and Gujarati cuisine. Yellowish, tight rolls of gramflour and curd , tempered with spices make a good snack anytime. They are slightly spicy and tangy in taste. It is also known as Surlicha Vadi and Patuli. It is one of the dishes that you can easily make in less than 30 minutes, tasty and ideal to serve with any course of meal.

    Any tips for making perfect khandvi?

    Like any new recipe, this dish also needs practice. The key to making a perfect khandvi:

    • You need sour butter milk.
    • Take the proper measurement of ingredients.
    • Once it is done, spread it quickly on the greased plate as thin as you can.
    • Sieve the gram flour before using it.

    Is there any substitute for buttermilk?

    Thick curd can be used. Blend and mix it with two glasses of water. 

    What can one do if the curd is not sour?

    It is best to keep a day out prior to making. But incase, you have not kept it or planned in the last minute, lime juice may be added to the batter.

     Khandvi/ Suralichi Vadi Recipe

    1 cup = 200 ml

    Ingredients:

    • 1 cup gram flour
    • 1 cup sour curd
    • 2 cup water
    • 1 inch ginger
    • 2 green chilly
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon turmeric powder
    • 2 tablespoon fresh grated coconut
    • 1 tablespoon chopped coriander
    • salt

    Method:

    1. Sieve the gram flour.
    2. Take a plate and at the back side, grease it with a little oil. You will need it later.
    3. Whisk the curd, mix it with water.
    4. Grind green chilly and ginger together.
    5. Mix together gram flour, a little turmeric salt, salt, ginger-chilli paste and butter milk. No lumps should be formed.
    6. Put the batter in a thick pan and cook it on a low flame. Keep stirring.
    7. Once the mixture thickens and is done, put it on the greased plate and spread it as soon as possible.
    8. Make seasoning in a small pan. Take oil, add mustard seeds, as it crackles, put asafoetida and turmeric powder.
    9. Garnish with grated coconut and finely chopped coriander over it.
    10. Put seasoning over it.
    11. Slowly, roll it from one end to the other.
    12. Cut into small spirals.
    13. Khandvi is ready to serve.

    Take a tip:

    • Make in small quantities, it will be easier to spread it. 
    • Making perfect khandvi needs practice. My suggestion is to make it in a small quantity. Use the same measurements as given above. 

    Check out the video :

    Khandvi / Suralichi Vadi
    Evergreendishesdev

    Khandvi / Suralichi Vadi

    5 from 6 votes
    Khandvi is a popular snack from Maharashtrian as well as Gujarati cuisine of India. It is a savoury, bite sized snack ideal to serve with tea.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course: appetisers, evening snacks
    Cuisine: Gujarati, Maharashtrian
    Ingredients Method

    Ingredients
      

    • 1 cup gram flour
    • 1 cup sour curd
    • 2 cup water
    • 1 inch ginger
    • 2 green chilly
    • 2 tbsp oil
    • 1/2 tsp mustard seed
    • 1/4 tsp asafoetida
    • 1/2 tsp turmeric powder
    • salt

    Method
     

    1. Sieve the gram flour.
    2. Take a plate and at the back side, grease it with a little oil.
    3. Whisk the curd, mix it with water. Again, whisk it.
    4. Grind green chilly and ginger together.
    5. Mix together gram flour, a little turmeric salt, salt, ginger-chilli paste and butter milk. No lumps should be formed.
    6. Put the batter in a thick pan and cook it on a low flame. Keep stirring.
    7. Once the mixture thickens and is done, put it on the greased plate and spread it as soon as possible.Make seasoning in a small pan.
    8. Take oil, add mustard seeds, as it crackles, put asafoetida and turmeric powder. Garnish with grated coconut and finely chopped coriander over it.
    9. Put seasoning over it.Slowly, roll it from one end to the other
    10. Cut into small spirals. Khandvi is ready to serve.

    A few other snack recipes from blog are Vegetable and Vermicelli Cutlets, Cornflakes Bhel,

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  • Jhunka / Pitla guest post for jcookingodyssey

    Jhunka / Pitla guest post for jcookingodyssey

    Jhunka is a popular and tasty accompaniment from Maharashtrian cuisine. It is served with chapati, jowar roti and rice as well. Thus, it serves dual-purpose when you prepare it. (more…)

  • Kothimbir Vadi / Maharashtrian Cuisine

    Kothimbir Vadi  is one of the specialities of the Maharashtrian cuisine. It is fritters made of coriander leaves.  You can use them as snacks with tea or as an accompaniment with main course of food.

    (more…)

  • Mumbai Pav Bhaji

    Mumbai Pav Bhaji

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    pav bhaji | mumbai pav bhaji | easy pav bhaji recipe | maharashtrian cuisine 

    Pav Bhaji is a popular dish from Maharashtrian cuisine. It is tasty, filling and can be made ahead of the time.

    Pav bhaji is one of the snacks that I grew eating it very regularly and cherish this so much. It’s easy to make on hard days, good for the parties or any time of the day , and most of all it fills your stomach , not something like uff, I have eaten so much and still feel hungry…unlike the pani puris, isn’t it ? I am really pretty excited to share it here.

    Pav Bhaji is a popular street food of Mumbai. It is very popular and so delicious, that you can find these vendors selling it everywhere and till late nights. This month , we Culinary Hoppers have decided to explore the Maharashtrian cuisine. This variety of food has so much to offer and it has a unique blend of taste. It is spicy with a little bit of sweetness in it.  Chapati and phulka are more commonly made here. Accompaniments such as dry potato sabzi or matki usal are common. A dish of gram flour called as Jhunka is very famous here. With rice, they make a rasam like known as amti. The curry powder used is different one, known as Goda Masala. This powder  is also used in preparing variety of rice dishes.

    As we are lovers of pav bhaji at home, I decided to make this and Kotambir Wadi for the blog hop. I hope you enjoy this authentic recipe of pav bhaji recipe as much as I am glad to share it here .

    pav bhaji

     

    Mumbai Pav Bhaji

    Recipe Type: Snacks
    Cuisine: Maharashtrian
    Author: Jayashree
    Prep time:
    Cook time:
    Total time:
    Serves: 6
    A tasty and mouth watering delicacy of Maharashtra

    Ingredients

    • 3 onions
    • 4 tomatoes
    • 3 potato
    • 1.5 cup peas
    • 1/2 cup cauliflower florets
    • 1 capsicum
    • 2 tablespoon +1 tablespoon butter
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon cumin
    • 2 teaspoon pav bhaji masala
    • 1 teaspoon chilli powder
    • salt to taste
    • For garnishing :
    • onion finely cut
    • coriander finely cut
    • lemon wedges
    • Other ingredients:
    • Pav buns 12
    • butter to spread

    Method :

    1. Cut the onion finley.
    2. Chop the tomatoes.
    3. Make ginger garlic paste and keep it aside.
    4. Chop the carrots, peel the potatoes and cut them into cubes. Check the cauliflower and cut into florets. Put all the vegetables in a separator along with green peas and cook for two whistles.
    5. Take butter  in a pan. Add cumin, ginger-garlic paste and saute for a while. Put the onion pieces and saute for sometime until it is translucent.
    6. Add the tomato pieces to it . Continue cooking. Add the capsicum pieces also.
    7. Put pav bhaji masala and red chilli powder to it. Add turmeric powder and salt. Let the flavours mingle emitting a good aroma.
    8. Add the mashed vegetables to it. Adjust the consistency by adding some water to it.
    9. Let cook for sometime. Set it aside.

    To serve:

    1. Heat a pan. Cut the pav and put some butter. Toss them on the skillet  until it is lightly brown in colour.
    2. Put the prepared bhaji in a bowl, top with onion and coriander and serve with toasted pav buns.

    Notes

    • You need to use butter in the recipe.
    • Oil can be mixed with it.  Butter can be any kind, store bought  or homemade.
    • I have used home made.Use fresh ginger garlic paste. I used eight cloves of garlic and an inch of ginger.
    • You can use ready made pav bhaji masala.
    • Reduce the quantity of vegetables and pav bhaji masala to make a smaller portion.

     

    My other Maharashtrian dishes :

    Kothimbir Vadi  Vada pav  Potato bonda

     

    These are the other delicacies of my blog hop friends:

    Shubha Bhajniche thalipeetha  kulith pitala  piyush  metkut

    Vani Aalo Bonda

    Piyali Zunka Bhakar   Matki usal

    Padma Bhakarwadi   Sabudana Vada

    Poornima Jowar roti   Stuffed Brinjal

    Anu Shengdanyacha amti   Barnyard millet rice

    Swati Tomato rice   green peas curry

    Parvathy Sol kadhi

    Shobana kolhapuri thecha

    Print Recipe

    Evergreendishesdev

    Mumbai Pav Bhaji

    Pav Bhaji is a tasty dish ideal to serve as a filling meal. It is served with pav bun.
    Print Recipe Pin Recipe
    Course: dinner ideas, evening snacks
    Cuisine: Maharashtrian
    Ingredients Method Notes

    Ingredients
      

    • 3 onions
    • 4 tomatoes
    • 3 potato
    • 1.5 cup peas
    • 1/2 cup cauliflower florets
    • 1 capsicum
    • 2 tablespoon +1 tablespoon butter
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon cumin
    • 2 teaspoon pav bhaji masala
    • 1 teaspoon chilli powder
    • salt to taste
    • For garnishing :
    • onion finely cut
    • coriander finely cut
    • lemon wedges
    • Other ingredients:
    • 12 Pav buns
    • butter to spread

    Method
     

    1. Cut the onion finley.
    2. Chop the tomatoes.
    3. Make ginger garlic paste and keep it aside.
    4. Chop the carrots, peel the potatoes and cut them into cubes. Check the cauliflower and cut into florets. Put all the vegetables in a separator along with green peas and cook for two whistles.
    5. Take butter  in a pan. Add cumin, ginger-garlic paste and saute for a while. Put the onion pieces and saute for sometime until it is translucent.
    6. Add the tomato pieces to it . Continue cooking. Add the capsicum pieces also.
    7. Put pav bhaji masala and red chilli powder to it. Add turmeric powder and salt. Let the flavours mingle emitting a good aroma.
    8. Add the mashed vegetables to it. Adjust the consistency by adding some water to it.
    9. Let cook for sometime. Set it aside.
    10. To serve:
    11. Heat a pan. Cut the pav and smear some butter.
    12. Toss them on the skillet  until it is lightly brown in colour.
    13. Put the prepared bhaji in a bowl, top with onion and coriander and serve with toasted pav buns.

    Notes

    • You need to use butter in the recipe.
    • Oil can be mixed with it.  Butter can be any kind, store bought  or homemade.
    • I have used home made.Use fresh ginger garlic paste. I used eight cloves of garlic and an inch of ginger.
     
     

    About the event :

    Sending this to Foodies_Redoing Old Post _137. I have redone the post with better pictures. It is a fortnightly event, a group of bloggers together, work on an old post. It gives a new gleam to the old posts which was done years back.

    mumbai pav bhaji
    mumbai pav bhaji

    If you ever make Mumbai Pav Bhaji in your kitchen, take a picture and share on Instagram by tagging @foodiejayashree. You can also tag me on facebook. Subscribe to get all updates in your inbox and an e-book of handy hints for free. Until next time, happy cooking !