Category Archives: Maharashtrian food

Kothimbir Wadi

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Kothimbir Wadi is a typical Maharashtrian delicacy, enjoyed as a side dish or snack. My twist on this is I secretly smuggle all the green leafy vegetables which my girls avoid eating. And of course a special dash of ground flaxseeds rise up the health quotient. So here is my take on kothimbir Wadi.

 Ingredients:

Chopped coriander leaves (kothimbir) 1 cup, chopped fenugreek leaves 1cup, chickpea flour  1 1/2 heaped cup, rice flour 1/2 cup, asafoetida 1/2tsp, cumin and coriander seeds powder 2tsp, garam masala 1 tsp, turmeric powder 1tsp, chat masala 1/2 tsp, flaxseeds powder 1tabsp, sesame seeds 2 tabsp, carom seeds 2 tsp, jaggery 2tabsp, chillies finely chopped 2/3, ginger garlic paste 1tsp, salt to taste, oil 2tabsp for the mixture. (If frying then 2more cups, if shallow frying then 2 tabsp)

 Method:

Take a mixing bowl and mix all the above mentioned ingredients except for the oil for fryingMake it into  a thick paste can add half a cup of water. Now Pat it into a tin and flatten it evenly. Place the tin into the cooker and steam it for 15/20 mins. Once cool cut into squares. 4 options for serving : 1. Serve steamed, 2. Shallow frying on non stick pan till crisps by drizzling a tabsp of oil, 3 deep fry till golden brown and 4. Air fry without oil. 

Just before serving garnish with some chat masala and imli chutney.
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Shevgachya Shengachi Daal

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Shevgachya Shengachi/Drumsticks dal is a typical Maharashtrian delicacy.  It has all the factors to complete a meal, very comforting and satisfies all the taste buds since it is spicy, sour, sweet and tangy.

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Ingredients:

Tur dal / Bengal gram 1 cup,oil 1 tabsp, Ginger finely chopped ½ tsp, garlic crushed 1 clove, Cumin seeds ½ tsp, Mustard seeds ½ tsp, Asafoetida ½ tsp, curry leaves 8 -10, green chillies slit 2/3, jaggery(Gul) 1 tabsp, kokum 4/5, turmeric powder ½ tsp, salt to taste, ghee 2 tabsp, drumsticks (shevgachi Sheng) 2/3 whole (peeled and cut into 4 inches lengthwise), freshly grated coconut 1 tabsp, chopped coriander leaves 1 tabsp.

Method:

Pressure cook the washed dal with some water, turmeric powder, asafetida and a tabsp of oil till soft.  Heat some ghee in a wok and tamper the cumin and mustard seeds, add the green chillies, curry leaves and stir fry for a minute. Add ginger garlic and the drumsticks, stirfry for another minute, pour 100 mil of water and cover it with lid, allow the drumsticks to cook. Now add the cooked dal , salt, kokum, jiggery and blend it well. If too thick in consistency add another cup of water. Let it boil and blend well. Garnish it with coconut and coriander. Enjoy it with Bhakri or Bhaat and get the ultimate comfort feel.

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