Kanda pohe is the Maharashtrian traditional breakfast, which is enjoyed in every morning with the hot cup of tea.
In Marathi language kanda means onion and pohe means beaten rice. This is quick and delicious snack can be enjoyed anytime. Pohe can be prepared by using brinjal, green peas and potatoes. But I like my pohe prepared with lots of potato and groundnuts, but it’s totally optional. Some people also like to add coconut. So enjoy this recipe in your way.
- Chop the onion, tomato, ginger and green chilies.
- Wash the beaten rice and soak them into water for 5 minutes. Then drain completely water from beaten rice.
- Place a pan on medium flame and add oil into it.
- When oil heats up, add mustard seeds and cumin seeds. Let the seeds splutter for some time.
- Then add curry leaves and asafoetida.
- Add chopped onion and tomato and fry till tomatoes are soft.
- Add all dry masala powder and salt. Stir well.
- Now add beaten rice and mix well.
- Cover and cook on low flame for 5 minutes.
- Turn off the flame and add roasted peanuts. Serve hot.
Kande pohe can be served with hot cup of tea.
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Bhel is one of the famous chaat found in the Mumbai street. It is simple and can be served as party appetizer.
Bhel is the most popular street food of Indian state of Maharashtra. This famous chaat is one of the light refreshing snack. Bhel puri is a low-fat nutritious recipe. You can find the bhel at almost every street of Mumbai. Bhel is prepared with puffed rice, an assortment of chutneys, onion, tomato and sev. This is a simple spicy snack with a light crunch.
Serve bhel with extra chutney and sev.
Beetroot cutlet is one of the lips smacking snack which is loved by everyone, mainly because of it’s bright color and wonderful taste. The best beetroot cutlets are found in Maharashtra whether it is in the big hotel or small street side stalls. These cutlets can be prepared at home too, only you have to boil the beetroots and some potato, mash them, spice it up with some Indian masala, pat and fry them. Frying of the cutlets can be done in two ways, either you can deep fry the cutlets or shallow fry. I like to shallow fry until they are crisp on both the sides. So let’s start with the recipe.
Beetroot cutlets are best by it but can be served with any chutney or tomato ketchup.
Shrikhand is traditional Maharashtrian dessert enjoyed along with puris. This is usually prepared during the Hindu New Year called as “Gudi Padhwa”.
Shrikhand is the Maharashtrian sweet dish prepared with hung curd (strained curd), sugar, cardamom and dry fruits. Preparing this sweet at home is very easy and quick. You can also make much variation by adding the flavor to the shrikhand. The best shrikhand has no lumps of yogurt and sugar is properly incorporated with the yogurt. Now a day’s shrikhand is very popular and it is easily available at any Indian stores.
Shrikhand is best served with hot puris.
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A quick and tasty dessert, Sevai kheer is a common dessert across Maharashtrian homes served along with pooris.
Sevai kheer is the famous Maharashtrian pudding during the worshipping festival of Lord Ganesha known as Ganesh chaturthi.
Sevai kheer is the rich and creamy pudding prepared with vermicelli noodles. Vermicilli is the fine string, pale in color made from wheat flour. They are low in cholesterol and carbohydrates and best alternative to any form of pasta.
Sevai kheer is served with hot pooris.
Shankarpale is the most popular Maharashtrian snack, mainly prepared during the Diwali festival. Diwali festival is the biggest festival in India. This festival is known as Festival of lights, which is celebrated in the month of November. Shankarpale is a tiny fluffy square or diamond shaped deep fried cookies that are crispy outside and soft inside. This is the most easy and comfortable sweet delicacy to any beginners. Just combine all the ingredients, roll it and cut into desired shape and deep fry to golden brown. So let’s start with the recipe.
Shankarpale are served with hot cup of tea.
Pav Bhaji is the most popular Maharashtrian street food which can be enjoyed as the snack as well as meal. Pav is the baked Indian bread, which is also called as Ladi pav in Maharashtrian language and Bhaji is the spicy vegetable masala dish. In this recipe, butter is the main ingredient used which gives the unique taste to the bhaji (vegetable masala) and sometimes even pav (bread) is fried using butter. But one can skip it, if you do not like the pav to be oily. Some vendors, serve the pav bhaji by spreading the bhaji in the between the pav and some serve plain pav with bhaji at the side. You can try one way which you like. So let’s start with the recipe.
Pav bhaji can be served with some extra bhaji and lemon wedges.