When mom in law is in town, this is the kind of deliciousness we savour. She was born and raised in the vidharbh of Maharashtra and her food is strongly influenced by that region. Her recipes are so fuss-free and yum, and really easy to make. I am blessed to learn the basics of cooking from her. This is a traditional, vegetarian and wholesome Maharashtrian meal. Apart from the other delicacies like misal pav, vada pav, this is another most popular food from the region.
How to make this?
Masale wangi –
In a bowl mix together for the masala – 1/4 cup finely chopped onions, finely chopped 3-4 green chillies, minced 6-7 garlic pearls, 1 tbsp chopped coriander leaves, 2 tbsp coriander powder, 1 tsp red chilli power, salt to taste, 1/2 tsp turmeric powder, 1/2 tsp garam masala and 2 tsp crushed roasted peanuts, 2 tsps hot groundnut oil.
Wash and make a criss cross slit at the bottom of 10-12 small aubergines. Stuff the masala in the aubergines. Heat 1 tbsp groundnut oil. Add 1 tsp cumin seeds. Add in the aubergines. Mix in 4-5 curry leaves. Mix in 1/4 cup water and cover, and let it cook on medium low flame for 3-4 mins. Stir and cover again. Cook for another 4-5 mins. Uncover and cook for 2 mins. Check if the aubergines are cooked through. Garnish with more chopped coriander leaves.
Pithala –
In a bowl mix 1/2 cup gram flour and 2 cups water into a slurry. Mix in salt to taste. Let it rest for 10 mins. Heat another tbsp of groundnut oil, add 1tsp mustard seeds and 1 dry red chilli. And then 1/2 cup mix of chopped onions, green chillies and garlic (proportion of garlic and green chillies as per taste). Sauté it for 3-4 mins until the onions turn translucent. Add in 1/2 tsp turmeric powder. Mix in the gram flour slurry and 2 tbsps chopped coriander leaves and continue to stir until it turns thick. Garnish with more coriander leaves.
Bhakri –
In a wide bowl mix in 1 cup Jowari flour/sorghum millets flour with enough hot water to make into a soft dough. Divide the dough into smaller balls. Using palms and more dry flour, form round discs of the dough balls. Heat an iron griddle and put the disc flatbread on it. Let it cook on one side. Brush water on the top and flip and roast from the other side, on the griddle. Repeat with all the dough balls.
Tempered garlic – chowk –
Heat 1 tbsp groundnut oil and add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. Add 2 tbsp chopped garlic. Sauté until the garlic changes colour. Switch off the flame, add salt to taste and 1 tsp red chilli powder.
Serve the meal with raw onions and fried green chillies and thecha. Enjoy!!!
If you like this Masale Wangi Pithala and Bhakri recipe, please let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
Masale Wangi Pithala Bhakri
Arpita Darooka
This is a traditional, vegan and wholesome Maharashtrian meal.
In a bowl mix together for the masala - 1/4 cup finely chopped onions, finely chopped 3-4 green chillies, minced 6-7 garlic pearls, 1 tbsp chopped coriander leaves, 2 tbsp coriander powder, 1 tsp red chilli power, salt to taste, 1/2 tsp turmeric powder, 1/2 tsp garam masala and 2 tsp crushed roasted peanuts, 2 tsps hot groundnut oil.
Wash and make a criss cross slit at the bottom of 10-12 small aubergines. Stuff the masala in the aubergines. Heat 1 tbsp groundnut oil. Add 1 tsp cumin seeds. Add in the aubergines. Mix in 4-5 curry leaves. Mix in 1/4 cup water and cover, and let it cook on medium low flame for 3-4 mins. Stir and cover again. Cook for another 4-5 mins. Uncover and cook for 2 mins. Check if the aubergines are cooked through. Garnish with more chopped coriander leaves.
Pithala
In a bowl mix 1/2 cup gram flour and 2 cups water into a slurry. Mix in salt to taste. Let it rest for 10 mins.
Heat another tbsp of groundnut oil, add 1tsp mustard seeds and 1 dry red chilli. And then 1/2 cup mix of chopped onions, green chillies and garlic (proportion of garlic and green chillies as per taste). Sauté it for 3-4 mins until the onions turn translucent. Add in 1/2 tsp turmeric powder. Mix in the gram flour slurry and 2 tbsps chopped coriander leaves and continue to stir until it turns thick. Garnish with more coriander leaves.
Bhakri
In a wide bowl mix in 1 cup Jowari flour/sorghum millets flour with enough hot water to make into a soft dough. Divide the dough into smaller balls. Using palms and more dry flour, form round discs of the dough balls. Heat an iron griddle and put the disc flatbread on it. Let it cook on one side. Brush water on the top and flip and roast from the other side, on the griddle. Repeat with all the dough balls.
Tempered garlic - chowk
Heat 1 tbsp groundnut oil and add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. Add 2 tbsp chopped garlic. Sauté until the garlic changes colour. Switch off the flame, add salt to taste and 1 tsp red chilli powder.
Enjoy!!!
Keyword bhakri recipe, maharashtrian meal, masale wangi recipe, pithala recipe, south indian meal
I like to make and store sauces so my busy day meals are sorted in under thirty minutes. One such versatile sauce is harissa sauce which I use in various snacks, dips and pastas. The beautiful smoky, spicy, tangy and umami it adds to any dish makes it a keeper. Every time I make something with harissa I guess I end up writing more about the sauce than the actual dish 😂.
Me and the husband are super busy running errands and deep cleaning the home to welcome my parents in law. We would be meeting them after two long years due to the current ongoing pandemic. We are so excited and can’t wait to meet them in just two more days. This pasta recipe really came handy today to fix a quick dinner after a long and tiring day. Loaded with some freshness of basil and capers and additional sauce because it’s never enough :).
How to make this pasta?
Boil two portions of whole wheat pasta/spaghetti in salted water as per packet instructions. While the pasta boils, crush and chop 1 tbsp garlic until it almost forms like a paste. Heat a tbsp olive oil in a pan and sauté minced garlic until it begins to change colour. Mix in 3 tbsp harissa sauce/paste and mix it well. Add a tsp of mayonnaise. Mix in the cooked pasta. Top it up with some fresh basil and capers. Add more harissa paste/sauce like I do if you want. Enjoy!!!
If you like this harissa sauce pasta recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
Boil two portions of whole wheat pasta/spaghetti in salted water as per packet instructions.
While the pasta boils, crush and chop 1 tbsp garlic until it almost forms like a paste.
Heat a tbsp olive oil in a pan and sauté minced garlic until it begins to change colour. Mix in 3 tbsp harissa sauce/paste and mix it well.
Add a tsp of mayonnaise. Mix in the cooked pasta. Top it up with some fresh basil and capers. Add more harissa paste/sauce like I do if you want. Enjoy!!!
I don’t even know where to begin from to explain my love for this Indian dish. This is one of the most popular Indian staple dishes. A versatile dish that is made with whatever veggies are available and aromatic spices and served with buttered toasted dinner rolls. A side of chopped onions and lemon wedge are a must with it. The extra butter on top is absolutely non-negotiable 😂.
This is one great way to hide all kind of vegetables. I like to include onions, tomatoes, potatoes, bottle gourd, cauliflower, carrots, green peas, capsicum, beetroot and more. It totally depends on availability of seasonal and local produce. Rather I substitute quite a bit of potatoes as otherwise it should contain, with bottle gourd.
This is then accompanied with toasted whole wheat dinner rolls/buns, crunch of raw onions and the a squeeze of lemon. Again, I like to make it a bit hot and spicy but the heat levels could be modified based on personal preferences.
How to make bhaji?
Boil 3-4 potatoes, peel, mash and keep aside. Heat 1 tbsp butter and 1 tbsp oil in a pan and sauté 1/2 cup finely chopped onions until it turns brownish. Add in 1 tsp ginger paste. Mix in a tbsp of garlic and red chilli paste (red chillies soaked in hot water for 15 mins and ground along with garlic). Let it all cook for a couple minutes. Add 1/3 cup crushed tomatoes and 1/4 cup tomato paste. Cook until the sides releases oil and tomatoes are mushy.
Add in 2 cups mixed veggies – grated carrots, grated bottle gourd, green peas, capsicum, cauliflower or whatever you are using. Mix them all well and let it cook for a few minutes. Tip in salt, 1 tsp red chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 2 tsp store bought pav bhaji masala powder. Mix everything well and add the mashed potatoes. Mix in 2 cups water, cover and cook it on low flame for 15-20 mins. Once the veggies look mush, use a potato masher and mash the vegetables. Cook until it reaches the desired thick consistency. Add in chopped coriander leaves and a pinch of kasuri methi. Switch off the flame. Garnish with more coriander leaves, chopped raw onions and a blob of butter.
Toast the dinner rolls with butter and a pinch of pav bhaji masala on a griddle. Serve with a lemon wedge on the side. Enjoy!!!
If you like this Pav Bhaji recipe, or have questions about it, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
Heat 2 tbsps butter and 1 tbsp oil in a pan and sauté 1/2 cup finely chopped onions until it turns brownish. Add in 1 tsp ginger paste. Mix in a tbsp of garlic and red chilli paste (red chillies soaked in hot water for 15 mins and ground along with garlic). Let it all cook for a couple minutes. Add 1/3 cup crushed tomatoes and 1/4 cup tomato paste. Cook until the sides releases oil and tomatoes are mushy.
Add in 2 cups mixed veggies - grated carrots, grated bottle gourd, green peas, capsicum, cauliflower or whatever you are using. Mix them all well and let it cook for a few minutes.
Tip in salt, 1 tsp red chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 2 tsp store bought pav bhaji masala powder. Mix everything well and add the mashed potatoes.
Mix in 2 cups water, cover and cook it on low flame for 15-20 mins. Once the veggies look mush, use a potato masher and mash the vegetables. Cook until it reaches the desired thick consistency. Add in chopped coriander leaves and a pinch of kasuri methi. Switch off the flame.
Garnish with more coriander leaves, chopped raw onions and a blob of butter.
Toast the dinner rolls with butter and a pinch of pav bhaji masala on a griddle. Serve with a lemon wedge on the side. Enjoy!!!
I am sure my love for pastas and noodles is evident from my blog now 😀. I love trying different spices and flavours and that is the reason I am found experimenting with them in my kitchen very often. When you begin to understand flavours, you know what balancing it means. A combination of salty, sweet, sour and hot and a perfect balance of flavour is achieved.
In this sauce here I balanced the sauce with peanut butter for sweet, miso and soy sauce for salt, pomegranate molasses for tang and red chilli sauce for the heat. Proportions were as per the taste buds and we had a wonderful umami saucy noodles to devour. To perfect the recipe, I tried again and it was even better with some additions of chilli flakes, black pepper and sesame seeds. I also boiled the noodles in little salt and lemongrass water and was pleasantly surprised with the mild aroma of lemongrass. Now that I know, this recipe is worth sharing here, I hope you enjoy my version of it. For me and the husband, the salt from the miso paste, soy sauce and the boiled noodles were enough. But taste and feel free to adjust the seasonings as per personal preference. Did I already mention this comes together in less than 20 mins.
How to make peanut miso sauce?
In a bowl, whisk together – 2 tsps miso paste, 1 tsp peanut butter, 1/2 tsp soy sauce, 3/4 tsp pomegranate molasses, 1.5 tsps red chilli sauce. Dilute with a little water and whisk until no lumps are there. Taste the sauce and adjust the ingredients as per the taste buds.
Heat a couple tsps sesame oil in a pan, sauté 2 tbsp finely crushed ginger and garlic until it changes colour. Whisk in the sauce and black pepper to taste. Add more water if needed and dunk in the noodles. Mix well, taste and adjust seasonings. Top it up with toasted black and white sesame seeds and red chilli flakes. Lap it up and enjoy!!! I would also normally top it with a fresh element like spring greens based on it’ availability.
Its best enjoyed when made and served fresh.
If you try this noodles in peanut miso sauce recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handle.
In a bowl, whisk together the sauce ingredients - 2 tsp miso paste, 1.5 tsp peanut butter, 1/2 tsp soy sauce, 1 tsp pomegranate molasses, 1.5 tsp red chilli sauce. Dilute with a little water and whisk until no lumps are there. Taste the sauce and adjust the ingredients as per your taste buds.
Heat a couple tsps sesame oil in a pan, sauté 2 tbsp finely crushed ginger and garlic until it changes colour.
Whisk in the sauce and black pepper to taste. Add more water if needed and dunk in the noodles.
Mix well, taste and adjust seasonings. Top it up with toasted black and white sesame seeds and red chilli flakes. Lap it up and enjoy!!! I would also normally top it with a fresh element like spring greens based on it’ availability.
Keyword noodles in peanut miso sauce, Noodles recipes
Tell me you are a Punjabi without telling me that you are a Punjabi 😂. This is one of the most popular dishes in North India. Most of the North Indian families makes this curry at least a few times in a month. This one curry is so satisfying and comforting! Most popularly and traditionally rajma curry is eaten with rice and believe me, you won’t miss anything else in your bowl-meal. I usually like to make a large batch of this to last for a at least two meals if not more. I’d happily eat for more meals too if it can survive beyond a couple of meals in my family. This legume curry is one of the good sources of protein and fiber for vegetarian Indian families.
I am glad to share my version of this delicious curry.
How to make rajma curry?
Soak 1 cup rajma overnight or for at least 8 hours. Definitely soaking rajma overnight is super important. That is what gives the rajma a delicious soft and melt in mouth texture.
Pressure cook rajma along with salt, 1 inch cinnamon, 1 black cardamom, 1/4 tsp hing.
Heat 1 tbsp oil and 1 tbsp ghee in a pan and sauté 1 tsp cumin seeds, 2-3 cloves, 6-7 black peppercorns, 1 star anise, 2-3 small green cardamoms, and a couple of dry red chillies and a bay leaf. Sauté until fragrant.
Add in 2 tbsp crushed garlic and ginger (I used mortar and pestle), 2 chopped/crushed green chillies and then sauté 1/2 cup puréed or finely chopped onion until it turns golden brown. Add in a few tsps of water if the onion paste gets dry. We need browned not burnt onions. Remove the whole spices from the curry. Then add in 3/4 cup tomato purée, and cook them all until it releases oil. Stir 1 tbsp whisked curd and cook for another 2 mins.
Add the dry spices – 1.5 tsp red chilli powder, 2-3 tbsp rajma masala, 1 tsp coriander powder, salt to taste, 1 tsp roasted cumin powder, 1/4 turmeric powder, 1/2 tsp fennel seeds powder.
Drain the cooked rajma, save the broth. Add in the rajma to the cooked masala and mix them well and then mix in the saved broth, and lots of chopped cilantro. Turn the flame to low, cover the pan and let it simmer for 20 mins.
Add 1/2 tsp garam masala, give it a good mix and switch of the flame. Add a tsp of lemon juice.
Serve with rice or flatbreads, pickles and enjoy!!!
If you like this kashmiri rajma, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
Soak 1 cup rajma overnight or for at least 8 hours. Definitely soaking rajma overnight is super important. That is what gives the rajma a delicious soft and melt in mouth texture.
Pressure cook rajma along with salt, 1 inch cinnamon, 1 black cardamom, 1/4 tsp hing.
Heat 1 tbsp oil and 1 tbsp ghee in a pan and sauté the whole spices. Sauté until fragrant.
Add in 2 tbsp crushed garlic and ginger (I used mortar and pestle), 2 chopped/crushed green chillies and then sauté 1/2 cup puréed or finely chopped onion until it turns golden brown. Add in a few tsps of water if the onion paste gets dry. We need browned not burnt onions. Remove the whole spices from the curry.Then add in 3/4 cup tomato purée, and cook them all until it releases oil. Stir 1 tbsp whisked curd and cook for another 2 mins.
Add the dry spices and salt. Don’t add garam masala yet.
Drain the cooked rajma, save the broth. Add in the rajma to the cooked masala and mix them well and then mix in the saved broth, and lots of chopped cilantro. Turn the flame to low, cover the pan and let it simmer for 20 mins.
Add garam masala, give it a good mix and switch off the flame. Add a tsp of lemon juice.
Serve with rice or flatbreads and pickles and enjoy!!!
Keyword North indian cuisine, rajma curry, rajma gravy, Rajma masala, red kidney beans curry
A food stylist, photographer, and blogger. After leading Human Resources for several years in India and the US, my inner calling prompted me to work on a dream and a vision envisaged by my younger self many years ago. Being creatively inclined and with an interest in food, I decided to embark on my journey towards endless and limitless possibilities.
