Sonali Bhogle
Yet one more favorite Maharashtrian snack is the Kothimbir Vadi. Kothimbir is the Marathi word for coriander leaves.

1/2 packed cups Coriander Leaves, finely chopped 

1 cup Gram Flour/Besan
3-4 Green Chillies, finely chopped 

4-5 Garlic cloves, finely chopped

¼ cup roasted crushed peanuts
1 Tsp Sugar
2 Tbsp Oil
Salt to Taste
1-2 Cup or as required Water


Heat Pan/ Kadai.Add oil and wait till it gets heated.Now add chopped garlic and green chillies to it.

Add water, Sugar and Salt .Once it boils add gram flour, crushed peanuts and chopped coriander leaves and stir vigorously.

 If you stop stirring lumps can be formed.Stir until mixture becomes thick.Mixture should become nicely thick.It will take approx 8-10 min.



Grease one plate  with oil and pour batter into it. Spread it evenly. Let it cool properly before you un-mould it.

 Cut it into desired shapes. Now you can either serve it as it is or continue with next step.

Heat oil in a pan and Shallow or Deep Fry on both sides till they turn golden brown and crisp.
Serve these Kothimbir Vadis as snacks with any chutney or tomato sauce or as side dish with Rice and Dal and enjoy. 

Sonali Bhogle

Ingredient :
  • 250gms Palak (clean wash and chop) -Spinach
  • 1/2 cup moong dal (Split and Husked GreenGram)
  • 2 to 3 green chillies
  • few curry leaves
  • 5 garlic pods mashed
  • 1 onion chopped
  • 2 red chillies
  • 1/4 tea spoon turmeric powder (haldi )
  • 1/4 tea spoon Asafoetida (hing)
  • 1 tsp Mustard ( Rai )
  • 1 tsp Cumin Seeds ( Jeera )
  • 1 tsp urad dal ( spilt black gram )
  • salt to taste
  • 1 tbsp oil or ghee ( clarified butter )

Method :
Fry moong dal in a kadai / pan without oil in a medium flame until golden brown.  Add 2 cups of water to it and boil.When the dal is half cooked add chopped onions, green chillies, chopped spinach, salt and turmeric powder.Mix well and close the lid.  Cook for 8 to 10 mins in a medium flame until the curry is done.  Heat a table spoon of oil/ ghee in a pan.  Add mustard seeds, cumin seeds and split black gram.  When mustard seeds starts spluttering add curry leaves, Asafoetida, mashed garlic and red chillies.  Fry for few sec. and add the thadka to the curry.  Mix well and serve hot wtih rice or rotis.

Sonali Bhogle
Ingredients :

  • 2 1/4 cups chopped fenugreek (methi) leaves
  • 1/2 tsp cumin seeds (jeera)
  • 1 onion, chopped
  • 2 large tomatoes
  • 3/4 cup boiled green peas
  • 3/4 cup milk
  • 2-3 tsp fresh cream
  • a pinch of sugar
  • 3 tbsp oil
  • 1-2 tsp garam masala
  • salt to taste

To be ground into a paste
  • 1 onion
  • 4 green chillies
  • 1 piece of ginger
  • 3 cloves of garlic
  • 3-4 cashewnuts
  • 2 tsp poppy seeds

Method : 
  Wash the fenugreek leaves. Add 1/2 teaspoon of salt. Wait for 15 minutes and then squeeze out the water. Put the tomato in hot water for 10 minutes. Remove and blend into a puree. Heat 2 tablespoons of oil, add the cumin seeds and fry until they crackle. Add the fenugreek and cook for 3 to 4 minutes. Remove the fenugreek. Add the balance 1 tablespoon of oil and heat again. Add the onion and fry until golden. Add the paste and fry for 1 minute. Add the tomato puree and garam masala and fry again. Add the peas, fenugreek, milk,cream, sugar, salt and a little water and cook for a few minutes.Serve hot.

Sonali Bhogle

Sabudana (Sago) is a popular item used in Maharashtrian cooking, especially during "upavaas/vrat".

Ingredients :

  • 1/2 cup sabudana - rinse in cold water 2/3 times, drain and keep aside for 1-2 hrs
  • 1 large russet potato - boiled, peeled and mashed
  • 1/2 tsp cumin seeds
  • 2 tbsp crushed peanuts (unsalted)
  • 1/4 tsp Green Chilli Paste
  • 1 tsp salt or to taste
  • 1/2 tsp sugar or to taste
  • 2-3 Drops of Lemon Juice
  • Chopped cilantro

Method :
Mix all the ingredients well. Divide into about large lemon sized balls. Flatten each on a plastic bag with your finger tips till you get a disc shape. Make a hope in the center. Transfer gently to a medium hot non-stick pan and roast with a few drops of oil or ghee till golden brown on both sides.
Serve hot with coconut chutney or Curd.

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