Top 10 Marathi Food Items and Recipes

Marathi recipes! Are you crazy for Maharashtrian cuisine? Marathi or Maharashtrian cooking is of Marathi citizens starting the state of Maharashtra in India. Maharashtrian food is recognized intended for its food range from living being gentle to extremely peppery dishes. The Marathi dishes are single of the most alluring as well as lip spanking delicacy that is filled of flavors in addition to spice.

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Top 10 Marathi Food Recipes:

Here are some top traditional Marathi food recipes that you can try with the easy ingredients at home.

1. Aamti: Marathi Lentils or Dal:

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Aamti is the particular way of making lentils in Maharashtra. It is a small spicy, a slight sweet plus a little hot.It is usually used to serve beside a hot steaming rice or some rotis. The specialty if the dal is that it is prepared using a special masala called Godamasala, which is a blend of coconut, sesame seeds, coriander seeds and many other spices.

Aamti can be prepared by diverse dals and is recognized by different names like Katachiaamati, GolyanchiAamti, Tur Dal.

Ingredients:

• Tur dal.
• One tomato, finely diced.
• Dried mangoes.
• Onion, green chilli, garlic cloves.
• Garam masala.
• Jaggery.
• A spoon of ghee.

How to Make it:

1. First of all, take Tur dal or otherwise another dal which you like.
2. Put in cooker with some jiggery and dried mangos and the finely cut tomato.
3. After 15 to 20 minutes, fry the dal with chopped onions, green chili, some garlic cloves and garam masala in a frying pan. e
4. Keep on low flame for 10 minutes and serve it with steamed rice plus a spoon of ghee or butter.

2. Chivda Pohey:

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Pohey is an extremely light breakfast dish or bite served with a glass of chai or is a popular choice of breakfast. Batata pohe, Kanda pohe are some types of the poha.

To make the batata pohe, you will need:

• Flattened rice
• One cup of potatoes, cut to dices.
• Onions, finely chopped.
• Coriander leaves, finely chopped
• A handful of peanuts
• Cashews (Optional)
• Turmeric powder and chili powder
• A spoon of oil.

Start making this Maharashtrian veg food recipe:

1. In a pan, add the spoon of oil and to it add mustard seeds. After it crackles, add the peanuts and let them brown.
2. Now, add onions, and kept hem on flame till they turn pink. Add salt, turmeric powder and red chili powder.
3. Mix well. Meanwhile, wash the flattened rice in running water, once. Do not over wash it, else it may turn mushy.
4. Add the strained rice to the pan. Mix well and allow it be on simmer for two minutes.
5. Switch off the flame and plate it. Garnish with sev (optional), cashews and coriander leaves.

Pohey is usually preferred because it is low on carbs and is a typically light breakfast. It keeps you full in a comfortable way.

3. Puran Poli:

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It is a very popular sweet dish in the Maharashtrian cuisine.It is prepared from boiled yellow gram (chana) dal, by combining it with jaggery (molasses or gur), plain flour, and ghee and cardamom powder to make roti.

To make this, you will need:

• Boiled channa dal
• Atta or flour
• Jaggery
• Plain flour
• Ghee
• Salt
• Cardamom powder for flavor.

How to Make it:

1. Soak the channa dal for about 30 minutes in water.
2. Strain the dal and cook it in pressure cooker. Make sure it is only cooked for 70-80%.
3. In a pan, add a spoon of ghee. To this add cardamom power.
4. Add the dal to this along with the grated jaggery. Mix well and let it become dry. Keep aside.
5. Now, mix salt and flour in a bowl. Add oil or ghee with a little bit of water and make a soft dough. Keep it covered for 30 minutes.
6. Now smash the puran, the one we made initially in the pan with channa dal. Take a small portion of the puran and fill it inside the dough.
7. Spread out like a paratha and do not thin it too much. Put this on the chappati pan and toast it with ghee!

There you go! Its done!

It is like a sweet paratha in which this mixture is stuffed after cooking.

4. Shrikhand:

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Shrikhand is an Indian dessert ready of strained yogurt.The yogurt is fixed and hangs waiting for all the water has drained off, the outcome being a broad and soft yogurt.

Ingredients:

Dried up plus fresh fruit like mango pulp are involved to add taste and extra ingredients like cardamom powder, sugar, plus saffron are used.Hung curd is the main ingredient of the recipe. Here is how to make it.

1. Use the hung curd and to it, add saffron mixture. The saffron mixture is made using milk. To the two spoons of milk, add little saffron or kesar.
2. To the hung curd, add the saffron mixture. Add sugar and mix well.
3. Whip the mix till you get a cream like consistency.
4. Garnish with nuts.

5. Rassa or Taambda or Pandhra or Varhadi:

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The non-vegetarian Marathi foods contain chicken, mutton, typically of sheep, lamb or goat, with additional seafood’s.

• The burning red curry is also named ‘TaambdaRassa’. This curry is prepared so peppery in Kolhapur by their particular chillies which it can create the ears sing, and is not for all.
• “Pandhrarassa” or white curry is a yogurt based curry and typically a chicken curry.

Ingredients:

• Mutton
• Chili powder
• Oil and ghee
• Tomato
• Onion
• Coriander leaves, chopped
• Ginger, garlic
• Salt
• Black pepper
• Poppy seeds
• Dry coconut
• Sesame seeds and cardamom

How to Make it:

1. Wash the mutton pieces well in water. Mix them with turmeric, salt and ginger garlic paste. Keep aside for an hour.
2. In a pan, add oil. To this add cardamom pepper, onions that are cut length wise, 2 spoons of sesame seeds and dry coconut.
3. Let them become brown. Once done, cool it and add to the mixer and make a fine paste.
4. In another pan, add oil and fry onions that are finely chopped, some cardamom, pepper and poppy seeds.
5. Add the marinated mutton to this and stir well. Add some salt and cover it with a lid. Pour some water on the lid.
6. When the water on the lid starts to boil, add water to the pan. Let it boil. Cover it.
7. When the mutton is semi cooked, add the ground masala. Allow it to cook for a well 30 minutes.
8. Switch off the flame and let it sit closed for 15 minutes. Garnish with coriander leaves.

6. Misal Pav:

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Misal pav is the famous Marathi traditional food.

The ingredients are:

• Moth bean sprouts: one cup
• Tamrind
• Potato: diced, one cup
• Turmeric, salt
• Ginegr garlic paste
• Green chilli
• Red chili powder, coriander powder and cumin, goda masala: spices
• Bread: 4 slices
• Lemon
• Corriander leaves
• Yogurt.

How to Make it:

1. Cook the sprouts in pressure cooker along with potato, salt and turmeric. But before, wash the sprouts well in running water.
2. Pressure cook it for 3 whistles. Meanwhile, take a gems sized tamrind pulp and soak it in water to make a paste.
3. Heat oil in a pan and add mustard seeds. Let it crackle. Now add the jeera or cumin seeds. Now, add finely chopped onions, When the color turns translucent, add ginger garlic paste and 2 small green chilies.
4. Stir well and wait till the aroma of ginger garlic fades. Now add the spices to it. Mix well and add the tamrind water or paste.
5. Simmer till the smell of turmeric goes away.
6. Strain the sprouts and add to the pan. Season with some salt. Add some sugar if you like.
   Simmer it.
7. Plate it with coriander leaves, tomato (optional) and finely chopped onions. Garnish them on top.
8. Squeeze some lemon and use the bread slices to dip and eat!

It is also eaten with yogurt to incise the spice plus is forever served with dinner roll type bread call Pav as well as lemon wedges.

See More: Gujarati Food Dishes

7. Sabudana Khichdi:

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Sabudana Khichdi is a well-liked breakfast thing and is permissible to be eaten on holy-fasting recognized in Marathi as “Upaas.” It is another light breakfast that is tasty and nutritious.

Ingredients:

• Sabudana
• Peanuts, a handful
• Green chili
• Salt
• Potato: one cup diced
• Coriander leaves
• Cumin seeds
• Coconut grated, 2 tbsp
• Lemon juice

How to Make it:

1. Begin by heating oil in a pan. To this, add jeera or cumin seeds, peanuts. Let the peanuts roast for a while.
2. Meanwhile, wash the sabudana well in running water. Remember to soak it for 3-5 hours.
3. Now, add the potato to the pan and let it cook. Once the potato becomes soft, add the sabudana and the grated coconut.
4. Sprinkle some water and squeeze a few drops of lemon.
5. Garnish with coriander leaves.
6. Serve hot!

See More: Famous Food Of Andhra Pradesh

8. Vada Pav:

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This is fast-food snack or an Indian Burger!It is made up of a peppery, profound fried potato based patty named the “Wada” squeeze in among a thick rectangle of bread that is like to a burger bun.

Ingredients:

• Potatoes
• Turmeric powder, chili powder, hing and salt
• Besan or gram flour
• Oil for frying
• Curry leaves

How to Make it:

1. Cook the potato well and peel them. Smash them will with a spoon or fork.
2. In a pan, add a few drops of oil. Add mustard seeds, green chili, hing and curry leaves.
3. Add this tempering to the potato.
4. Make small balls of it and dip it in besan mix. To make the besan mix, add some water to the besan powder. Add salt, red chili and turmeric. See if you get a dosa batter consistency.
5. Dip the potato balls and deep fry it in oil. Keep aside.
6. In the pav or bun, cut it in centre, without entirely making them two pieces.
7. Place the wadain between.
8. Serve with sour sauces or chutney” and fried salty green chilies.

See More: South Indian Food Recipe

9. Sol-Kadhi:

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Sol Kadhi is factually the spirit of all Maharashtrian food.It is prepared from yogurt by mixing chana dal powder and after that fried with kaddipatta and green chillis.

Ingredients:

• Channa dal powder
• Green chilli
• Salt, hing
• Curry leaves.

How to Make it:

1. Dilute the curd with adequate water.
2. To this add salt, hing and hurry leaves.
3. Mix it very well. Finally add the channa dal powder.

Sol Kadhi is known to be the best thirst quencher.

10. Batata Vada:

Another favorite Marathi food is the Batata vada. It is easy to prepare and is often a tea time snack. Here is how to make it.

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Ingredients:

• Potatoes
• Chili powder, salt, and turmeric
• Green chili, slit to two.
• Oil for frying
• Besan

How to Make it:

1. Smash the potatoes after pressure cooking them. Peel their skin.
2. To this, add salt, chili powder and turmeric. You can also add some hing to get the flavor.
3. Make the besan batter by mixing besan and water together. Get a dosa like batter.
4. Make potato balls and dip them in the besan batter.
5. Deep fry them in oil.
6. Serve them hot with green chutney or fried salty chilies.

The Marathi foods are usually tangy and come in mild flavors. The famous missal pav and vada pav are rightfully theirs and is a very popular tea time snack. Most of their dishes however are light on the stomach and at the same time, exceptionally tasty. Start trying them today and make your breakfast and tea time more interesting.