MAHARASTRA THALI

THALI RECIPE NAME:-

1. Banana Raita
2. Panchamrutha
3. Bengal gram thovve
4. Potato Palya
5. Bengal gram Rasam
6. Masala Bhath
7. Green leaves gravy
8. Pooran Poli
9. Kesari Bhath
10. Basundhi
11. Athirasa

1.FOR BANANA RAITA:-

INGREDIENTS:-

1. Banana        2 nos
2. Curd            2 cup
3. Salt              1/2 tsp
4. Sugar           1 tbsp
5. Coconut       1 tbsp

METHOD:-

• Slice Banana to ring shapes.
• Whip curd, salt, sugar, coconut.
• Add banana and mix before serving.

2. PANCHAMRUTHA:-

INGREDIENTS:-

1. Green chilies              5 long
2. Groundnut                  1 cup
3. Coconut                      1/2 cup
4. Coriander leaves         little
5. Sesame seeds             1 tbsp
6. Tamarind                   1 tbsp
7. Jaggery                      1 tbsp
8. Oil                             4 tbsp
9. Mustard seeds           1 tsp
10. Garam masala           1 tsp
11. Turmeric                   1 tsp
12. Water                        1 cup

METHOD:-

• Soak tamarind and extract, powder jaggery.
• Cut green chilies and coriander leaves.
• Dry fry groundnut and sesame seeds and powder coarsely,
• Heat oil, add mustard and splutter, add chilies, groundnut powder.
• Add tamarind, jaggery, salt, turmeric, garam masala., hing, and coconut.
• Add water and boil, reduce the flame and cook for 10 minutes with closed lid.
• Cook until the oil floats on top of the gravy.
• Garnish with coriander leaves.

3.BENGAL GRAM TOVVE:-

INGREDIENTS:-

1. Bengal gram           1 cup
2. Coconut                  1/2 cup
3. Coriander leaves     little
4. Green chilies          6 nos
5. Salt                         1 tsp
6. Chilly powder        1 tsp
7. Jaggery                   1"
8. Lemon                    1

FOR SEASONING:-

1. Oil                          1/2 cup
2. Mustard seeds        1 tsp
3. Jeera                       1 tsp
4. Hing                        1/2 tsp
5. Curry leaves            few

METHOD:-

• Soak Bengal gram for 5 hours, drain the water completely.
• Grind to a smooth paste, cut chilies, coriander leaves, and scrape coconut.
• Heat oil add seasoning, splutter mustard, jeera, curry leaves, and hing.
• Add green chilies fry for a while and add ground paste and fry.
• Keep on stirring to avoid burning. Add 1/2 cup of water and cook.
• Add chilly powder, salt, coconut, and jaggery, mix and fry.
• Fry until and there should be no moisture.
• Garnish with coriander leaves and add lemon juice.
  
  

4. POTATO FRY:-

 

INGREDIENTS:-

1. Potato                        2 big
2. Onion                        1 big
3. Ginger-garlic paste    1 tsp
4. Turmeric                    1/4 tsp
5. Garam masala            1/2 tsp
6. Coriander leaves        little
7. Coconut                      1 tbsp
8. Green chilies               5
9. Salt                             1 tsp

FOR SEASONING:-

1. Oil                               2 tbsp
2. Curry leaves               few
3. Mustard seeds            1 tsp

METHOD:-

• Boil potato cut onion, chilies, coriander leaves.
• Mash potatoes, heat oil, add mustard seeds and add ginger-garlic paste, and curry leaves.
• Add green chilies, onion, and fry for a minute.
• Add mashed potato and fry on a low heat, add salt, garam masala and fry for a minute.
• Garnish with coriander leaves and add lemon juice and mix.
  
  

5. MIXED SOPPU GRAVY:-

INGREDIENTS:-

1. Green leaves             5 types
2. Green chilies            8
3. Tamarind                  lemon size
4. Jaggery                    1 tbsp
5. Bengal gram flour   4 tsp
6. Curd                        1/2 cup
7. Groundnut               1/2 cup
8. Bengal gram            1/2 cup
9. Turmeric                  1/2 tsp
10. Salt                           1 tsp
11. Chilly powder          1 tsp
12. Water                        2 cups

FOR SEASONING:-

1. Oil                            1/2 cup
2. Mustard seeds          1 tsp
3. Jeera                         1 tsp
4. Hing                          1/4 tsp

METHOD:-

• Soak Bengal gram, groundnut for 5 hours. Soak tamarind and extract the juice.
• Wash green leaves, and cut. Chop chilies.
• Pressure cook Bengal gram, groundnut, green leaves for 3 whistles.
• Mash Bengal gram, groundnut and green leaves, or whip 2 or 3 times with water.
• Heat oil, add mustard and jeera and splutter.
• Add green chilies, hing and add tamarind juice, turmeric, jaggery, salt, and mix.
• Mix Bengal gram flour with curd and add to the tamarind and boil.
• Then add the mashed green leaves mashed, chilly powder.
• Mix and boil until thick. This is Maharastra special gravy on the festival days.

6. BENGAL GRAM  RASAM:-

INGREDIENT

1. Bengal gram              1 cup
2. Green chilies             5
3. Tamarind                   1 tbsp
4. Jaggery                      1 tbsp
5. Salt                            1 tsp
6. Garam masala            1 tsp
7. Hing                           1/2 tsp
8. Oil                             2 tsp
9. Coconut                     1 tbsp

METHOD:-

• Soak Bengal gram for 2 hours.
• Pressure cook for 2 whistles, cooldown.
• Drain water and retain the boiled gram for preparing pooran poli.
• Add tamarind, jaggery, salt, garam masala and bring to boil.
• Heat oil add hing, green chilies, coconut, fry and add to the boiling water.
• Boil for 2 minutes and garnish with coriander leaves.

7. CAULIFLOWER MASALA BHATH:-

INGREDIENTS:-

1. Rice                             1 cup      
2. Groundnut                   1 tbsp
3. Cashew nut                  4
4. Raisins                         10
5. Cinnamon                    1"
6. Cloves                         5
7. Marati moggu             4
8. Bay leaf                      1
9. Onion                          1                                              
10. Ginger-garlic paste     1 tsp
11. Turmeric                     1/4  tsp
12. Salt                             2 tsp
13. Garam masala            1/2 tsp
14. Coconut                      1 tbsp
15. Coriander leaves         little
16. Lemon juice                1 tsp
17. Ghee                           1 tbsp

FOR SEASONING:-

1. Cinnamon                   1"   
2. Cloves                         3
3. Marati moggu              3
4. Bay leaf                       1
5. Mustard seeds              1/2tsp
6. Jeera                             1/2 tsp
7. Oil                                1 tbsp

METHOD:-

• Slice onion, cut cauliflower, and soak in salted water.
• Cut cashewnut, scrape coconut, cut coriander leaves.
• Heat oil in a pressure pan, splutter mustard, and jeera seeds.
• Add groundnut, cinnamon, cloves, bay leaf, marati moggu, and fry
• Add ginger-garlic paste, fry until good aroma comes out.
• Add onion, fry till light brown, and add cauliflower, fry, and close the lid.
• Reduce the flame, add turmeric, garam masala, salt, and coconut.
• Fry once and add water, cook for 3 whistles.
• Let the pressure settle down by itself.
• Fry cashewnut, and raisin in ghee, and add to the rice.
• Garnish with coriander leaves and lemon juice.
• Mix and serve with banana raitha.

8.POORAN POLI:-

INGREDIENTS:-

1. Boiled Bengal gram       1 cup
2. Jaggery                           3/4 cup
3. Nutmeg                          a pinch
4. Maida                             2 cups
5. Salt                                 1/4 tsp
6. Ghee                               1/2 cup
7. Oil                                  1/2 cup
8. Water                              2 cups

METHOD:-

• Soak Bengal gram for 2 hours and pressure cook for 1 whistle.
• Drain the water completely and retain for preparing rasam.
• Powder jaggery and grind with cooked Bengal gram.
• Heat 4 tsp of ghee in a pan, add the ground dhal mix and fry for a minute.
• Cool down. Add little water to nutmeg and rub and add the water to the paste and mix.
• Mix maida, salt, and ghee to a dough and keep it aside for 2 hours.
• Make small balls and press like puri and keep a spoonful of the ground paste in the middle.
• Close the sides of the dough and make it to a round shape.
• Apply oil to the fingers and press in a circular motion, and make thick chapati
• Heat tawa, fry the poli on both sides adding oil.
• Fry on low flame until crisp. Serve with ghee.

9. KESARI BHATH:-

INGREDIENTS:-

1. Rice                       1 cup
2. Sugar                     1/4 cup
3. Cardamom            2
4. Cinnamon             1"
5. Cashewnut            4
6. Raisins                  4
7. Red color              a pinch
8. Ghee                     1 tbsp
9. Salt                       1/4 tsp
10. Ghee                     1 tbsp
11. Lemon                  1 tsp
12. Water                   4 cups
13. Milk                      1/4 cup

METHOD:-

• Heat ghee in a pressure pan, fry cashew nuts and raisins, keep it aside.
• Fry cinnamon, cloves, and cardamom in the same pan.
• Add washed rice and fry for a while, add sugar and mix.
• Add water, milk, red color, and cook for 4 whistles.
• Mix fried cashew nuts, raisins, and lemon juice.
• Serve with ghee. 

10. BHASUNDHI:-

 

INGREDIENTS:-

1. Badam              2 broken                                                                            
2.  Milk                  1 liter  
3.  Sugar                2 cups
4. Cardamom        1/2 tsp
5. Nutmeg             a pinch
6. Chironji seeds   little
7. Pista                  4 cut
8. Raisins              4
9. Cashew nuts     4 broken

METHOD:-

• Boil milk once and add sugar, simmer on low flame until half done.
• Fry nuts and raisins and keep it aside.
• Powder nutmeg, cardamom, and add to the milk.
• Mix well, serve with fried nuts, and raisins on top.

11. ATHIRASA:-

INGREDIENTS:-

1. Rice                         2 cups                                                                    
   
2. Maida                      1 cup
3. Sugar                       2 cups
4. Cus-cus                   1 tbsp
5. Oil                           for frying

METHOD:-

• Wash rice and soak for 2 hours.
• Drain water and dry on a wet cloth.
• Powder rice, sugar separately. Mix with maida flour.
• Sprinkle water and knead a dough.
• Take a small amount of dough pat small puris out of it.
• Sprinkle cus-cus on top of the dough.
• Heat oil to a piping hot, reduce the flame, and drop the puris and fry.
• Fry on both sides until crisp.
• Serve with sugar, banana, and ghee.

                              

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