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

Watch How to make Kothimbir wadi on YouTube


Recipe with Photos 

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
Shahi Tukda bread pudding Indian sweet of fried bread slices soaked in hot milk with spices, including saffron and cardamom.


• 6 slices Bread
• 2 Tbsp Ghee
• 1 cup Full Cream Milk
• 2-3 Tbsp chopped Pista, almonds
• 1/4 cup Sugar
• 1/4 cup Water
• 1 Cardamom powder
• Few strands of saffron

Method :
Cut bread slices diagonally to form 2 triangles. Keep the bread aside for about 2 hours, so that it becomes hard.

Now  To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes and add powdered elachi into it.

Take a pan and set the milk to boil.Add chopped pistas and almonds pieces, 3-4 tsp sugar. Simmer it until it reduces to 1/4th quantity. Simultaneously, keep stirring occasionally so that it does not stick to the pan. Add few strands of saffron to the thickened milk.

Now Apply ghee on the sides of the bread and lightly fry/roast them until they turn golden brown on both sides or you can even deep fry bread slices in ghee or oil.

Arrange the fried bread on a plate. Pour the sugar syrup onto the bread and wait until it seeps down. Now, spread the milk mixture onto the bread and sprinkle some almonds, pista and saffron strands over it. Freeze it and serve when it is chill!

Sonali Bhogle
Jeera aloo are stir fry potatoes with a seasoning of cumin seeds. They make an ideal accompaniment for food eaten on days of 'fast' .

Watch how to make Jeera Aloo on YouTube

Recipe with Photos 

Ingredients :
  • 4 boiled potatoes
  • 1 teaspoon cumin seeds
  • 2 teaspoon green chilies paste
  • 3 teaspoon grated coconut
  • 1 teaspoon finely chopped coriander 
  • Salt to taste
  • 1 tablespoon ghee
Method :

Boil and peel 4 potatoes.

Cut them into 1" big cubes.

Heat  ghee in a pan and add 1 tsp cumin seeds. Wait till they sizzle.Add green chillies paste and salt  and saute for a minute.

Add the potato cubes, mix well. Reduce the heat to low and let it cook for 2 minutes.


 Add grated coconut and mix well.

Turn off gas and add chopped coriander, mix well.

 Serve hot with Fast Rice and Peanut Curry.

Sonali Bhogle
Malvani Kaleji Gravy is a dish from the Malwan area of the Konkan region. Malvani cuisine is famous for its spicy quotient and its favorite ingredient – coconut! Trying this Malvani  Kaleji Gravy recipe at home is an easy way to get a delicious meal.

Watch how to make Malvani  Style Kaleji ( Chicken Liver) Gravy on YouTube

Recipe with Photos

Ingredients :
  • 500 gm Kaleji ( Chicken liver)
  • 2 tablespoon Malvani Vatan ( for recipe of Vatan click on the word)
  • 2 teaspoon malavani masala
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 teaspoon of chopped coriander leaves
  • salt to taste
  • 1.1/2 tablespoon Butter
  • 1 tablespoon oil
  • 1 cup of water
For Marination :
  • 1.1/2 teaspoon green chillies paste
  • 1.1/2 teaspoon ginger garlic paste
  • 2 teaspoon curd
Method :
Take kaleji in a bowl and add curd , green chilies paste , ginger garlic paste to it.

Mix well and marinate this for 30-45 minutes.

Now in a kadai add butter and oil.

When butter-oil gets hot add red chilli powder and saute. Then add 1 tsp of coriander, malvani vatan and stir for 2 minutes.

Now add turmeric and malvani masala and mix well.

Add marinated kaleji to this and saute for 5 minutes.

When kaleji change the color, add water to it. Add salt , mix well till the kaleji pieces get coated with the masala. Cover with lid.

Now let the kaleji cook on medium flame for 30-40 minutes. When kaleji is cooked, switch off the flame and garnish with freshly chopped coriander leaves. 

You can add a smoky flavor to kaleji gravy. For it, heat charcoal on gas and put it in a small bowl and place this bowl in gravy. Pour 1 teaspoon of ghee on it and cover with lid for 5 minutes.

Open the lid after 5 minutes and remove charcoal bowl .
Serve hot Malvani kaleji gravy with steamed rice or bhakari.

Sonali Bhogle

Malvani Vatan and Malvani Masala are an important ingredients used in Malvan coast of Maharashtra. Without these two, Malvani food is incomplete!

Ingredients :
  • 4-5 Onions ( cut them into vertically thin slices)
  • 14-15 garlic cloves
  • 2 inch garlic -finely chopped
  • 1 cup freshly grated coconut
  • 1 cup dry coconut powder
  • 7-8 red chillies
  • 1/2 cup chopped coriander leaves
  • Salt as per taste or 2 teaspoon 
  • 1-2 tablespoon Oil  
Method :

Heat oil in kadai. Fry red chilles in it and grind them in a mixture and keep aside. Now In the same oil fry garlic and ginger till it turn brown. Then add chopped onions in it and fry till golden brown. Once onions become brown , add grated coconut, mix and stir. If mixture is too dry then you can add little oil. Now add dry coconut powder, mix and roast till the mixture turns brown in color and little crispy. Turn off gas and add salt . Now add red chillies powder to this mixture and mix well. Add chopped coriander to this mixture and grind this roasted mixture to get a fresh Vatan.

It can be preserved in refrigerator for 2 weeks and you can use this in every type of malvani veg & non-veg dishes.d

Sonali Bhogle
Puri is an unleavened Indian bread, commonly consumed in India, Nepal, Bangladesh, Pakistan and other countries of South Asia.Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

Watch how to make Puri / Poori on Youtube

Recipe with Photos

Ingredients :

  • 1 cup whole wheat flour
  • 1 teaspoon sooji ( barik rawa )
  • 1/4 cup maida ( all purpose flour)
  • 1/2 cup water (lukewarm)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon oil
  • Oil to deep fry

Method :

Mix whole-wheat flour, maida, sooji, sugar , salt and oil. 

Add water as needed and  make tight dough.Dough for puri should be firm but smooth.

Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
Then divide dough into small ball.

Roll the balls and deep fry in oil.

Serve hot with shrikhand.

Sonali Bhogle

Moong Bhaji is a famous street snack in Mumbai. They are fried fritters made from yellow moong dal (petite yellow lentils ) which are slightly spicy in taste.

Watch how to make Moong dal Bhajiya on YouTube

Recipe with Photos

Ingredients :
  • 1 cup Yellow Moong Dal (Split/ petite yellow lentils) 
  • 3-4 Green chilies or 1-2 teaspoon crushed green chillies
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 4-5 Garlic cloves
  • 7-8 Black pepper
  • ¼ tsp Asafoetida Powder
  • Salt to taste
  • 2-3 Boiled potatoes 
  • Oil for deep frying

Method :
Soak Moong dal atleast for 3-4 hours. Drain. 

Grind cumin seeds, garlic cloves, green chilies and black pepper. Add dal into the ground powder and grind dal without adding water.

  Put ground dal mixture into mixing bowl.

 Add coriander powder ,mashed potatoes and salt to taste. Mix well.

Add 1 tablespoon of hot oil and mix well.

Heat oil for deep frying. Keep flame on medium. Drop small balls of dal mixture to heated oil. 

Deep fry till golden brown.


Serve hot with tamarind Chutney or Green Chutney or Tomato Sauce or Garlic Chutney.

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