Karanji
The hallmark of traditional Maharashtrian festive cooking. This deep-fried, sweet pastry has a delectable stuffing and is a favourite across all age-groups.
The hallmark of traditional Maharashtrian festive cooking. This deep-fried, sweet pastry has a delectable stuffing and is a favourite across all age-groups.
This is an authentic Maharashtrian preparation of mutton with dragon stalk yam or shevala. The base of the curry has a paste of fresh coriander leaves, coconut and a few spices.
Fanas is jackfruit and in this dish we have used the ripe one. This recipe is made with a batter of ripe jackfruit paste, idli rawa and jaggery, spread on banana leaves and steamed till done. Result - a scrumptious steamed cake.
Shevla, a wild vegetable, is available only during the first few days of the monsoon season. Kakda is the fruit of wild yam which is generally sold with shevla as it helps in reducing itching of shevla.
A lesser-known seasonal wild weed found in Maharashtra is a favourite of the locals. This simple preparation is a household staple in the monsoons.
A deep-fried, lightly spiced fritters of yet another seasonal leafy vegetable. Since it is only available in the monsoons, make the most of it when it is raining heavily.
Rice flour kneaded into a soft dough with ground ripe jackfruit kernels and jaggery. The dough is then spread into small discs and deep-fried to make delicious sweet puris that can be served with cups of hot tea.