Learn how to make delicious Maharashtrian dry garlic chutney at home with this easy-to-follow recipe which is also known sukha lehsun chutney. This spicy chutney is usually served with vada pav.

Enjoy our other chutney recipes: Makhmali Chutney, Akhrot ki Chutney

Ingredients

• Dried coconut flakes (Copra) – 1/2 cup
• Garlic cloves – 1/2 cup (Peeled)
• Dried red chilies – 1/2 cup (adjust to taste)
• Kashmiri Red chili powder – 2 tablespoons
• Olive oil – 1 tablespoon
• Salt – 1 tablespoon (adjust to taste)

Method

• Firstly, heat 1 tablespoon of oil in a pan, then add garlic cloves. Mix and saute for about 1 minute. Next add dry red chili, mix and saute for about 30 seconds.

• Now add copra or dry coconut and saute for about 40 seconds. Switch off the flame. transfer the mixture into a plate and allow it to cool completely. Once cooled, this time add salt and dry red chili powder and mix it well.

• In a food processor or grinder, add all the roasted ingredients along with salt and chili powder. Blend to coarse powder without adding water.

• Store the dry garlic chutney in an airtight container. It stays fresh for up to a month at room temperature and longer when refrigerated.

The post Dry Garlic Chutney Recipe appeared first on FoodFlavor.in.

Kanda Poha is a traditional Maharashtrian dish. Poha recipe with its few versions like Kanda Poha, Aloo Poha, Vegetable poha and Indori Poha. Kanda Poha is a light, nutritious and wholesome breakfast. It is healthier than rice. One bowl of cooked poha made using vegetables has a calorie content of around 250 calories, while a similar quantity of fried rice has a high-calorie content of nearly 333 calories.

What is Kanda POHA made of?

“Kanda” refers to onions, and “Poha” refers to flattened rice, which are the main ingredients of this dish. Poha is made by flattened rice with onions and peanuts.

You can also try our other recipes: ALOO POHA RECIPE & VEGETABLE POHA

Ingredients

• Poha (chooda, Chiwda or flattened rice) – 1 cups
• Vegetable oil/ canola/ sunflower cooking oil – 3 tablespoons
• Mustard seeds – 1 teaspoon
• Curry leaves – 2 sprigs
• Green chilies slit lengthwise (optional) or chopped – 4
• Onion sliced – 1& 1/2 cups
• Roosted peanuts (skins removed) – 2tbsp
• Turmeric powder – ½ tsp
• Juice of 1/2 a lime

Instructions

• Wash the poha nicely and strain all the water out. Keep aside and slice the onions.
• Dry roast peanuts and keep aside.
• Heat the oil in a pan on a medium flame and add the mustard seeds.
• When the mustard seeds star popping add the onion. Fry till soft and translucent. Add curry leaves and stir well.
• Add the turmeric powder and salt and mix well. Cook for 2-3 minutes. Add roosted peanuts and stirring frequently and mix well.
• Gently fluff the soaked poha with a fork and add it to the pan. Mix everything together gently, ensuring the poha is well combined with the other ingredients.
• Cover the pan and let the poha cook on low heat for about 3-4 minutes. This helps in steaming the poha and allowing the flavors to meld.
• Once the poha is heated through, drizzle lemon juice over it. Mix gently to incorporate the tangy flavor. Turn off the heat and let the Kanda Poha sit, covered, for an additional 2 minutes.

Serving & Garnishing

• Garnish with chopped coriander and serve while hot. If you want an extra kick to it just add a little bhujia.

The post Kanda Poha Recipe: Quick and Delicious Breakfast Dish appeared first on FoodFlavor.in.

Thecha is a Maharashtrian side dish, made with green chilies, coriander leaves, peanuts and garlic. The word thecha means “crushed” or “ground”. It is a coarse paste chutney. The basic four ingredients for “Thecha” include green chili, coriander leaves, peanuts and garlic. It is generally served with bhakri. There are many variation of thecha recipe. Here I am sharing thecha recipe step by step.

You can also try our other chutney recipes: Dhaniya Pudina ki Dahi wali chutney, Kachche Aam ki khatti Mithi Chutney

Ingredients

• Green chilies – 40 no.
• Peanuts – 2 tablespoons
• A handful coriander leaves
• Olive Oil – 2 tablespoon
• Garlic bulbs – 2
• Juice of half a lemon (adjust to taste)
• Salt to taste

Instructions

• Wash the coriander leaves with water and keep aside.
• Wash the chilies with water and wipe them with a kitchen towel. Remove their stem and keep aside.
• Peel the garlic clove skin. Cut off the root end.
• Heat a pan over medium heat, once it’s hot. Dry roast on a medium flame. Remove from the flame, de-skin the peanuts and keep aside.
• Heat oil in a large pan over medium heat, once it’s hot. Add garlic & green chilies and cook for 3-4 minutes, with the spatula take them out of the oil and place them in a plate.
• Transfer the chopped green chilies, garlic cloves, roasted peanuts, coriander leaves and salt to a large mortar and pestle and pound to make a coarse paste.
• Heat the oil in a small pan and pour the hot oil over the crushed mixture. Mix it well.
• Squeeze the lemon juice over the mixture and mix everything well. Your spicy and aromatic thecha is ready.
• Enjoy it with roti, bhakri, rice, or any meal of your choice.

The post Thecha Recipe appeared first on FoodFlavor.in.

Prasadam (Prasad) is a food substance ( generally sweet) used as a religious offering in vedic religions like Hinduism and Sikhism.

Prasadam and its derivative words mean a gift, or a mercy. It is a vedic tradition for all religious events. In Sanskrit and Kannada it is called Prasada, In Malayam, Telgu and Tamil Prasadam , In Bengali , Hindi And Punjabi Prasad and In Odia Mahaprasada. Its also called Neivedyam.  All religious functions in Indian origin religions have one or the other form on Prasadam.  It is strictly vegetarian recipe, it should not have any traces of egg/meat or even onion/garlic etc. In fact, even the utensils used to make prasadam should be satvik.

This recipe is a simple recipe, for any religious occasion.  Try this on any religious occasion.

Ingredients for Prasadam

• Semolina (Sooji or Rava) – 1 cup
• Banana – 1 (peeled and chopped)
• Roasted cashewnuts  (Kaju)  1 teaspoon
• Raisins (kishmish) – 1 teaspoon
• Almonds (Badam)  soaked and peeled  – 1 teaspoon
• Pistachio (Pista) soaked and peeled – 1 teaspoon
• Milk – 2 cup
• Sugar – ¼ cup
• Cardamom powder – 1 teaspoon
• Clarified butter – 3 tablespoons

Method for preparing Prasadam

1. Heat a clean pan on medium high flame.

2. Roast the semolina on low heat, stirring continuously.

3. Keep stirring until the semolina starts to give a nice nutty fragrance or turns light golden brown.

4. Turn off the flame. Transfer this semolina to the flat plate.

5. In same pan add milk and boil for 5-7 minutes.

6. Add sugar to this boiled milk. Stir continuously and mix well.
 7. Now pour the roasted semolina into the milk.

8. After a minute, add all dry fruits (Raisins, Cashew, pistachio, almonds) to the sweetened milk semolina mix.

9. Now slowly add banana pieces.

10. Add clarified butter and keep covered for a while.

11. Serve hot.

Here’s your recipe for Prasadam (or Neivedyam) Sooji ka Halwa.

Print

Prasadam or Sooji ka Halwa with Banana

Simple and easy recipe for Prasadam, Neivedyam or Sooji ka Halwa with Banana.

Course Prasadam, Sweets

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 -3

Author FoodFlavor.In

Ingredients

• Semolina Sooji or Rava – 1 cup
• Banana – 1 peeled and chopped
• Roasted cashewnuts Kaju 1 teaspoon
• Raisins kishmish - 1 teaspoon
• Almonds Badam soaked and peeled - 1 teaspoon
• Pistachio Pista soaked and peeled – 1 teaspoon
• Milk – 2 cup
• Sugar – ¼ cup
• Cardamom powder – 1 teaspoon
• Clarified butter – 3 tablespoons

Instructions

• Heat a clean pan on medium high flame.
• Roast the semolina on low heat, stirring continuously.
• Keep stirring until the semolina starts to give a nice nutty fragrance or turns light golden brown.
• Turn off the flame. Transfer this semolina to the flat plate.
• In same pan add milk and boil for 5-7 minutes.
• Add sugar to this boiled milk. Stir continuously and mix well.
• Now pour the roasted semolina into the milk.
• After a minute, add all dry fruits (Raisins, Cashew, pistachio, almonds) to the sweetened milk semolina mix.
• Now slowly add banana pieces.
• Add clarified butter and keep covered for a while.
• Serve hot.

The post Prasadam or Sooji ka Halwa with Banana appeared first on FoodFlavor.in.

How much time do you spend every morning planning what to cook for breakfast? specially if you husband loves to eat, but wont say what he wants for breakfast? A little conversation that goes like this:

You: What do you want for breakfast?

Him : Anything..

You : I don’t have ingredients for “anything”.

Him: then make something.

You: Something??

Here’s a recipe that fits into both “anything” and “something” – Aloo Poha .

A very light and healthy breakfast, that goes well with tea in the morning. The main ingreadient is “Chiwda” or “Chooda” (flattened rice) .  You can add some more veggies to make it even more healthier. Heres the Step by Step recipe on how to make Aloo Poha. This is also known as Batata Poha in Western India.

Ingredients for Aloo Poha

• Chuda (Flattened/Beaten Rice) – 2 cups
• Potatoes (small) – 2 (small cubed)
• Tomatoes – 2
• Onions – 3 (small and slice)
• Green Chilies – 4 – 5 (slit) or as per your taste
• Curry leaves – 9-10
• Peanuts – 2 teaspoons
• Oil – 4 tablespoons
• Turmeric powder – 1 pinch
• Lemon – 1/2
• Salt to taste

For Phoran

• Chana dal – 1 teaspoon
• Urad dal – 1 teaspoon
• Mustard Seeds – 1/4 teaspoon

For garnishing

• Few chopped coriander leaves (optional)

Method of making Aloo Poha

1. Rinse and clean the chuda. Keep it aside.

2. Peel and cut the potatoes into small cubes and slice the onions.

3. Slit the green chilies and chopped tomatoes.

4. Dry roast peanuts and keep aside.

5. Heat oil in a pan on medium heat and put phoran.

6. When the phoran crackle add potatoes and saute till light golden and crisp.

7. After potatoes light golden and crisp then add sliced onions and mix well.

8. After few minutes add curry leaves and mix well.

9. When the onions turn light brown, add tomatoes and green chilies and mix well.

10. Now add turmeric powder and salt and mix well.

11. Add roasted peanuts and lemon juice. Stir few minutes.

12. Add the poha and stir very well till everything is mixed evenly.

13. Keep it on slow flame for 4-5 minutes. Turn off the gas.

14. Garnish with coriander leaves .

Serving

Serve hot with garma garma chai.

Aloo Poha with Tea

Hope you enjoyed making Aloo Poha.  Try some variations and let us know how it turned out.  You can take a print of this recipe below. You can also try our Vegetable Poha recipe.

Print

ALOO POHA RECIPE

A very light and healthy breakfast, that goes well with tea in the morning. The main ingredient is "Chiwda" or "Chooda" (flattened rice) . You can add some more veggies to make it even more healthier. Heres the Step by Step recipe on how to make Aloo Poha .

Course Breakfast

Cuisine Maharashtra Recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author FoodFlavor.In

Ingredients

• Chuda Beaten Rice – 2 cups
• Potatoes small - 2 (small cubed)
• Tomatoes - 2
• Onions – 3 small and slice
• Green Chilies - 4 - 5 slit or as per your taste
• Curry leaves - 9-10
• Peanuts – 2 teaspoons
• Oil – 4 tablespoons
• Turmeric powder – 1 pinch
• Lemon - 1/2
• Salt to taste

For Phoran

• Chana dal – 1 teaspoon
• Urad dal – 1 teaspoon
• Mustard Seeds – 1/4 teaspoon

For garnishing

• Few chopped coriander leaves optional

Instructions

• Rinse and clean the Chuda. Keep it aside.
• Peel and cut the potatoes into small cubes and slice the onions.
• Slit the green chilies and chopped tomatoes.
• Dry roast peanuts and keep aside.
• Heat oil in a pan on medium heat and put phoran.
• When the phoran crackle add potatoes and saute till light golden and crisp.
• After potatoes turn light golden and crisp, add sliced onions and mix well.
• After few minutes add curry leaves and mix well.
• When the onions turn light brown, add tomatoes and green chilies and mix well.
• Now add turmeric powder and salt and mix well.
• Add roasted peanuts and lemon juice. Stir for a few minutes.
• Add the poha and stir very well till everything is mixed evenly.
• Keep it on slow flame for 4-5 minutes. Turn off the gas.
• Garnish with coriander leaves .

Notes

serve with chai(Tea)

The post ALOO POHA RECIPE – Potato Poha or Batata Poha appeared first on FoodFlavor.in.

Vegetable Poha

Ingredients

• Poha (chooda, Chiwda or flattened rice) – 1 cups
• Vegetable/ canola/ sunflower cooking oil – 2-3 tbsps
• Mustard seeds – 1 tsp
• Curry leaves – 6-7
• Green chillies slit lengthwise (optional) – 4
• Onion sliced – 1 medium
• Cauliflower florets – 4 (cut into 4 pieces)
• Green peas – 1tbsp
• Green capsicum – 1tbsp
• Red capsicum – 1tbsp
• Tomato – 1
• Roosted peanuts (skins removed) – 2tbsp
• Turmeric powder – ½ tsp
• Juice of 1/2 a lime
• Salt to taste
• Chopped coriander to garnish

Method

Wash the poha nicely and strain all the water out. Keep aside.

Heat the oil in a pan on a medium flame and add the mustard seeds and curry leaves.

When the mustard seeds star popping add the onion and cauliflowers. Fry till soft and translucent.

Add the turmeric powder, salt, green chillies, tomato, green peas, red & green capsicum and roosted peanuts and stirring frequently and mix well. Cook for 2-3 minutes.

When vegetable are cooked according to you liking add poha.

Turn heat to very low and gently mix all the ingredients, poha is very soft so you don’t want it to get mushy.

Cook for another minute. Turn off the fire. Pour lime juiceover the poha and mix well.

Serving and Garnishing

Garnish with chopped coriander and serve while hot. If you want an extra kick to it just add a little bhujia.

The post Vegetable Poha appeared first on FoodFlavor.in.