Indian Recipes

Maharashtrian Recipes:

Maharashtrian cuisine is a zesty and spicy one, which makes abundant use of aromatic and flavourful ingredients like peanuts, sesame seeds and chillies. There are several traditional snacks like Poha and dishes like Usal, which Maharashtrians enjoy having frequently. Zunka is one of the most famous Maharashtrain dishes, where the zunka is made using besan flour and had with hot bhakri. They also love rice, and feel dissatisfied if they do not have at least a little rice with the meal.

1) Tandoori Chicken:

Ingredients-

• 2 1/2 lbs. chicken 
• 6 tbsp. tandoori masala
• 1 cup yogurt
• 1 tsp. garlic paste
• Salt 
• 1 cup vegetable oil 
• Garnish: 1 tbsp. chaat masala 
• Garnish: onion rings

-Steps to Make It-

Step 1

Make shallow diagonal slashes in the chicken pieces and keep aside.

Step 2

Mix the tandoori masala with the yogurt, 2 tbsp. cooking oil, garlic paste and salt to taste to make a smooth paste.

Step 3

Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.

Step 4

Put all the pieces and marinade into a deep bowl and cover. Refrigerate and allow to marinate for 12 to 18 hours.

Step 5

Preheat your grill to medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Now allow to brown on both sides, brushing cooking oil on as necessary.

Step 6

Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not overcook or the chicken will dry out.

Step 7

When done, place chicken on a plate or platter and sprinkle chaat masala, garnish with lime juice, lime wedges and onion rings. Serve piping hot.

Additional Option: Bake the Tandoori Chicken

1. Preheat your oven to 350 F / 180 C.
2. While the oven is heating, line a baking tray with foil and spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil.
3. Bake for approximately 15 minutes and then turn pieces and bake for another 10 minutes. Test chicken to see if cooked.

2) Chawal Bhakri:

Ingredients-

• 1 cup rice flour (chawal ka aata)
• salt 
• rice flour (chawal ka atta) for rolling

-Steps to Make It-

Step 1

Heat 1 cup of water and salt in a deep non-stick pan and allow the water to come to a boil.

Step 2

Once the water boils, add the rice flour and mix very well. Switch off the flame and cover with a lid and keep aside for 15 minutes.

Step 3

Knead the dough well. Divide the dough into 5 equal portions.

Step 4

Roll a portion of the dough into a 200 mm. (8”) diameter thin circle using a little rice flour for rolling.

Step 5

Heat a non-stick tava (griddle) and cook the roti on a medium flame till both the sides are cooked.

Step 6

Repeat steps 4 and 5 to make 4 more bhakris.

Step 7

Serve immediately with red chilli thecha.

Nutrient values per bhakri

• Energy-100 cal
• Protein-1.6 g
• Carbohydrates -21.8 g
• Fiber-0.7 g
• Fat-0.4 g
• Cholesterol-0 mg
• Sodium-0 mg

3) Misal Pav:

Ingredients-

For The Misal Masala

• 1 tbsp oil
• 1/4 cup thinly sliced onions
• 1/4 cup grated dry coconut 
• 2 tsp coriander  seeds
• 1 tsp cumin seeds 
• 3 cloves 
• 3 peppercorns 
• 25 mm stick cinnamon 
• 2 whole dry kashmiri red chillies
• 3 garlic  cloves

For The Misal

• 3 tbsp oil
• 1 tsp cumin seeds 
• 1/4 cup finely chopped onions
• 1 cup finely chopped tomatoes
• 1/4 tsp turmeric powder 
• 1/2 cup sprouted matki 
• 1/2 cup sprouted safed vatana 
• 1/2 cup sprouted moong 
• 2 tbsp sprouted chawli 
• 1 1/2 tsp chilli powder
• 2 tbsp finely chopped coriander 
• salt 

For Serving

• 1/2 cup mixed farsan
• 8 tbsp potatoes
• 1/2 cup finely chopped onions
• 4 tbsp finely chopped coriander 
• 8 laddi pavs
• 4 lemon wedges

-Steps to Make It-

For the misal masala
Step 1
Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on a medium flame for 2 to 3 minutes.

Step 2
Add all the remaining ingredients and saute on a medium flame for 3 to 4 minutes.

Step 3
Remove from the flame and allow it to cool completely.

Step 4
Once cooled, blend in a mixer to a smooth powder without using any water. Keep aside.

For the misal
Step 1
Heat the oil in a pressure cooker and add the cumin seeds.

Step 2
When the seeds crackle, add the onions and saute on a medium flame for 1 to 2 minutes.

Step 3
Add the prepared misal masala and saute on a medium flame for 1 more minute.

Step 4
Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Step 5
Add the matki, safed vatana, moong and chawli sprouts and mix well.

Step 6
Add 2 cups of hot water and salt, mix well and pressure cook for 3 whistles.

Step 7
Allow the steam to escape before opening the lid.

Step 8
Add the chilli powder, 1/2 cup of water and coriander, mix well and simmer for 3 to 4 minutes, while stirring occasionally.

How to proceed
Step 1
Just before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsaan,2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it.

Step 2
Repeat with the remaining ingredients to make 3 more servings.

Step 3
Serve immediately with laddi pavs and lemon wedges.

Nutrient values per serving

• Energy-289 cal
• Protein-8.7 g
• Carbohydrates -24.5 g
• Fiber-4.2 g
• Fat-17.4 g
• Cholesterol-0 mg
• Sodium-14.8 mg

4) Zunka recipe:

Ingredients-

• 1 cup besan 
• 2 tbsp oil
• 1/2 tsp mustard seeds 
• 1/2 tsp cumin seeds 
• 1/4 tsp asafoetida 
• 1 tsp chopped ginger 
• 2 tbsp chopped green chillies
• 2 tbsp chopped garlic 
• 1 cup chopped onions
• 1/4 tsp turmeric powder 
• salt to taste
• 1/2 cup chopped coriander 

For The Tempering

• 1 tbsp oil
• 1/2 tsp mustard seeds 
• 1/4 tsp asafoetida 
• 8 to 10 curry leaves 
• 2 tsp chopped garlic 
• 2 dry red chillies 

-Steps to Make It-

Step 1

Heat the oil in a deep non-stick kadhai and add the mustard seeds.

Step 2

When the seeds crackle, add the cumin seeds and asafoetida and saute on a medium flame for a few seconds.

Step 3

Add the ginger, green chillies, garlic and onions and saute on a medium flame for 5 minutes.

Step 4

Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.

Step 5

Add 1½ cups of hot water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.

Step 6

Add the coriander, mix well and keep aside.

Step 7

For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and saute on a medium flame for 1 minute.

Step 8

Add the curry leaves and red chillies and sauté on a medium flame for a few seconds.

Step 9

Add the tempering to the zunka and mix well.

Step 10

Serve immediately with chawal bhakri.

Nutrient values per serving

• Energy-272 cal
• Protein-9 g
• Carbohydrates -28.4 g
• Fiber-6.6 g
• Fat-13.6 g
• Cholesterol-0 mg
• Sodium-33.1 mg