MAKING 1. Apply salt and lemon juice on fish pieces very well and set aside for 20 minutes. 2. Put in fresh coconut in to blender, add garam masala, red chili powder, water and grind to make smooth puree. 3. After 20 minutes wash fish very well under cold ..

Wash and scrape the bitter gourd, cut it into pieces and soak in salted water for 2 hours. Grind the masala well and set aside. Place 1/2 a cup of mustard oil in a vessel. Add the onions and cook over a medium flame till soft. Add the masala and mix ..

GETTING READY 1. Wash and soak broken cashew nuts in warm water for 2 hours. 2. Similarly in a separate bowl, wash and soak whole cashew nuts in warm water for 2 hours. 3. Add soaked cashew and one tomato in to food processor jar and blend to make very smooth ..

Simple Maharashtrian delecacy. Rice and Amamti is a kind of must in many households in Mharashtra. It has a sweet, sour and spicy tastes. Tatses simply

Varan, bhat ni limbu such a great comfort food! Enjoy this very very simple yet very flavourful and healthy Maharashtrian Varan with plain boiled rice or as a side dish with

Basundi a very popular Indian dessert is made in Bihar, Maharashtra, Gujarat and Karnataka during the festive occasions of Dussehra, Diwali, Kali Chaudas and Bhaibeej.This creamy sweetened dense milk dessert is similar to the North Indian Rabri or Rabdi. It ..

GETTING READY 1) Clean the cocum properly. 2) Add turmeric and cook dal until almost done. MAKING 3) Now, add tomatoes, chillies, cocums, coconut, salt and all the spices. Cook everything together until dal is fully cooked. Keep it aside. Remove from fire ..

GETTING READY 1) Soak peanuts in some water about 30 minutes before you start cooking. Drain water and peel them. 2) Soak tamarind in water and make pulp. 3) Soak toovar dal few hours before you start cooking. 4) Soak fenugreek in water and salt for 15-20 ..

GETTING READY 1) Soak the dal overnight. Next day, drain water and dry it a bit. Grind it into a fine paste. MAKING 2) In a large wok, heat ghee and add dal paste. Roast dal until golden brown. 3) Now add khoya and cook until it turns golden and gets ..

GETTING READY 1) Pound whole spices coarsely. 2) Make a ginger and one onion paste. 3) Fry the other onion until crisp and golden. Keep aside. MAKING 4) Par-cook the rice and the dals in separate containers. Strain and keep aside. 5) In a pan, heat ghee and ..

GETTING READY 1) Soak dal overnight. MAKING 2) Take wok and heat oil. Add onions and fry until they change color. 3) In another wok, heat oil and add ginger and chillies. Cook for 2 minutes. 4) Add dal, turmeric and water. Cook until dal is almost cooked. ..

GETTING READY 1) Soak channa dal in 2 cups of water overnight. MAKING 2) Drain the water next morning and coarsely grid it. 3) Take a wok and heat some oil. Fry coconut. 4) Make a paste of the coconut. 5) Now, heat about 3 tablespoons oil and add cumin, ..

Daal Makhani has a grand taste. Daal Makhani gets its taste from urad dal mixed with Rajma and cream and flavored with garam masala. Daal Makhani is inspired by many food joints across the

I doubt, if there can be any better accompaniment for plain rice than this Home Style Veg Masoor Dal! Yeah, taken from my mom's cookbook and with my own improvizations, this Home Style Veg Masoor Dal has been winning the love of my family and friends for ..

Wash the masoor dal twice and place it in a pressure cooker along with water, salt, ginger-garlic paste and the turmeric powder. Chop the pumpkin and the brinjals and add them to the dal. Wash the colocasia leaves, chop them finely and add to the dal and cook ..

Wash the masoor dal twice and place it in a pressure cooker along with water, salt, ginger-garlic paste and the turmeric powder. Chop the pumpkin and the brinjals and add them to the dal. Wash the colocasia leaves, chop them finely and add to the dal and cook ..

Moong dal with spinach is very flavorful tasty and healthy dal. Traditionally served with plain rice and

Varan Bhat is a simple, tasty, non-spicy Maharashtrian dish that consists of yellow dal and rice. Varan refers to lentils (dal) while bhat means rice. The dish tastes delicious when topped with a blob of ghee or clarified butter and is a must on the Ganesh ..

These spicy, fried breads called Urad Dal Pooris (and sometimes called Urad Dal Kachoris) are a popular roadside snack in Rajasthan. Uraddal can be obtained at any Indian grocer. Serve these tasty breads with hot Pumpkin and Potatoes Marwari Style, Date and ..

Lentil curry is a delicious tasty moong dal that is nicely flavoured with the curry powder, kasuri methi cumin, mustard and garlic. This Lentil curry tastes best when served over the hot cooked rice or with the chapati. Try out the spicy Indian dal and enjoy!

Ven pongal is a popular south Indian food. Ven pongal is a spicy version of pongal. If you love spicy food, learn how to cook ven pongal through this recipe video of ven pongal. Try it. You will love this tasty ven

Daal Ghosh (Beef Stew East Indian Style) is a mouth watering recipe which you would surely want to get to your guests attention. This great tasting and easy to prepare recipe will surely tempt you to serve to your loved ones. So make sure you dish out this ..

Lentils are prepared almost daily in many Indian homes. They are rich in nutrients and equally tasty. This particular combination of spinach and lentils is one of my favorite meals. I like to eat dal palak with fresh baked bread or over steamed basmati rice ..

Moog dal is a traditional Indian lentil soup. Moog dal is the main ingredient in the soup, hence the name. However, you can add other types of lentils such as, masoor dal, val dal and chora dal, as we do below. In different parts of India, this dal is made ..

Moog dal is a traditional Indian lentil soup. Moog dal is the main ingredient in the soup, hence the name. However, you can add other types of lentils such as, masoor dal, val dal and chora dal, as we do below. In different parts of India, this dal is made ..

MAKING 1) Cook dal with turmeric until almost done. 2) Now add salt and continue to cook. 3) Mash the dal into a thick paste. 4) Now, take small wok and heat ghee. Add cumin and fry until it stops to crackle. 5) Add the remaining ingredients add sauté ..

MAKING 1) Roast peanuts and make a coarse powder. 2) Soak tamarind with about ½ cup of water and make pulp. 3) Now, cook dal with turmeric until dal is almost done. 4) Add the peanut powder, tamarind pulp, jiggery, salt and cook dal until fully done. 5) ..

GETTING READY 1) Soak the dal in water for about 24 hours. Drain water and sprout it. MAKING 2) Take a wok and heat oil. Add asafoetida, chilies, ginger, and onion to it. Cook until onions are soft. 3) Fold in all the spices one by one and then add think ..

Batata bhaji is a simple Maharashtrian savory potato dish with an amazing blend of flavours imparted by asafoetida, cumin, curry leaves and corainder leaves. Batata bhaji tastes best with puri and is a must have on all occasions including Ganesh Chaturthi.

This is the last step to preparing sai

Sai Bhaji recipe is delicious. Learn how to prepare

1. Soak the white peas overnight. Or if you are in hurry, soak them for 4 hours in hot water. Wash and add some salt and water. Pressure cook till soft. 2. Dip bread slices in water for just a moment and squeeze them to remove excess water. Mix them with ..

Heat oil either in deep 10-inch skillet or in 10-inch heavy-bottomed pot over a medium-high flame. Put in the chopped onions and fry, stirring, for 7 to 8 minutes or until the onions are slightly browned, but soft. Turn off heat. In a blender container ..

Kolumb is a main course south indian dish that is like sambhar .. you mix it with rice and eat or you can use it as a side dish with chapati, rotis etc... I have already posted how to make the kolumb podi earlier.. and this is how you use the podi for making ..

This is a Pakistani style of cooking bhindi or okra. It is simple and tasty. You can serve it with roti and dal.

Puran poli is a sweet flatbread stuffed with delicious cooked, mashed Yellow Split-Chickpeas & Jagerry/Sugar mixture. It is very yummy and nutritious indeed. It is a traditional Maharashtrian dish made on various special

Scrumptious, mouthwatering and irresistibly delicious Maharashtrian Festive sweet. It just melts in your

A special Soup made out of the water that remains after making Puran(is a stuffing forPuranPoli). Katachi Amati is a very yummy by-product of the Puran (Puran is a stuffing for puran poli or bobattu made up of soaked cooked and ground Chana dal mixed with ..

This is the speciality of Maharashtrian food. A motherinlaw in her first interview with the would be daughterinlaw asks her if she can make this dish. If yes then she is considered to be skilled in

Puran Poli is a traditional and classical type of sweet flatbread made on as a sweet or dessert during auspicious occasions and festivals in Maharashtra, Gujarat, Karnataka, Goa, Andra Pradesh and Tamil Nadu. There are many variations to the stuffing for ..

Dosa Green chutney is a very easy, tasty and quick dish for an ideal indian style breakfast. Try and

Kombdi Vade or Chicken Malvani is a non-vegetarian dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani chicken curry (including chicken pieces with bones), vade (like a puri, which is a fluffy, fried bread of wheat and ..

There are millions of way of preparing Tomato Rice, this is my variation of making Tomato Rice in Punery style with slight Maharashtrian touch. Very spicy, tasty and yummy

Wash 1 cup Rice & half cup Moong Dal together, drain water & keep aside. Heat 3 tbs oil in a shallow pan. Add cumin seeds, cinnamon sticks, cloves, bay leaves, onions, green chillies & turmeric powder. Saute until onions turn brownish. Add this to Rice. ..

1. Pressure cook peas and potatoes upto 3 whistles. 2. Heat oil in a pan, add cumin seeds. 3. When they splutter, add onions and fry till golden brown. 4. Add ginger garlic paste and saute for few seconds. 5. Now add red chilli powder, coriander powder, ..

This dosa is delicious as well as spicy. Prepared in the most authentic style of cooking from the state of Kerala,

Of all the dishes in the Chettinad style who are famous for their kuzhambu's -- a type of indian sambhar, and one such recipe is the Spicy Egg Gravy also called as Muttai Kara

A yummy Chettinadu Style Tomato dip

This is Madhur Bhandarkar's favorite

Idli is an amazing South Indian sort of dumpling. steamed rice cake. It is made by steaming batter — traditionally made from pulses (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold. Most often ..

This Vankaya Pachi pulusu is a popular dish in the state of Andhra Pradesh. Here is an authentic Indian dish for all you eggplant lovers. It is something that you would love. Enjoy the difference.