Here is a special savoury from the kitchens of Maharashtra. Crunchy and aromatic, with the zesty flavour of coriander, ginger and green chillies, these vadis are sure to tickle your taste buds and kindle your appetite!
Best enjoyed with sweet and green chutneys, the Maharashtrian Kothimbir Vadi can be served as a starter, or enjoyed as a snack with tea. It tastes heavenly on a rainy afternoon!
You can also try other Maharashtrian recipes like the Maharashtrian Pitla or Phodshi Sabji . Sweet and sour, salt and spice, every experience needs to be coupled with a complementary, often contrasting experience in order to bring out the best of both. Likewise, a chaat platter must be finished off with a rich dessert in order to complete the enjoyment. And, what better mithai can you choose than our ever-popular Gulab Jamun! This recipe tells you how to make authentic Gulab Jamun, not with any readymade mixes, but with special hariyali mava, which gives the traditional sweet its rich mouth-feel and intense flavour.
lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step images.
lavang latika is a mithai that perfectly exemplifies the opulent side of Indian cuisine. Learn how to make lobongo latika.
Rich and aromatic, Lavang Latika is a famous Bengali sweet made after Durga Pooja. The fragrance of fried latika is sure to lure anybody. When time permits make this authentic mithai made with khoya, rich nuts and a touch of saffron.
Covers made of plain flour dough are packed with a succulent mixture of mawa and nuts, deep-fried and soaked in sugar syrup before serving to make this traditional Indian lavang latika mithai.
To make lavang latika, first make the sugar syrup by combining sugar and water and cooking for 20 minutes. Then divide dough and stuffing into 12 equal portions. Roll out one portion of the dough into 125 mm. (5”) diameter circle. Put a portion of the filling into the center and fold two sides overlapping each other. Overlap the remaining two sides to form a book fold and seal it using a little water and a clove. Repeat steps to make 11 more lavang latika’s. Heat the ghee in a deep non-stick pan on a medium flame, deep-fry a few lavang latikas on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Just before serving, re-heat the sugar syrup on a slow flame for a few seconds. Put the deep-fried lavang latika’s in it, mix gently and allow it to soak for 10 to 15 minutes. Drain them lightly. Serve lavang latika warm garnished with saffron strands.
The rich aroma of Indian spices envelopes the home when the Bengali labang latika is served with love to friends and visitors, and joy fills their hearts when they bite into this delicious treat.
Tips for lavang latika. 1. Fry the latika on a slow flame so they cook well from inside as well. 2. Remember to re-heat the sugar syrup before adding the fried latika so they soak the syrup well. 3. This sweet tastes best when served warm.
Rasgulla, Mishti Doi, Lebu Sandesh and Chum Chum are other popular Bengali sweets.
Enjoy lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step photos. nariyal ki meethi roti recipe | Maharashtrian sweet coconut roti | nariyal wali roti | nariyal ka meetha paratha | with 34 amazing images.
nariyal ki meethi roti recipe | Maharashtrian sweet coconut roti | nariyal wali roti | nariyal ka meetha paratha is a unique sweet flavoured Indian rotis. Learn how to make Maharashtrian sweet coconut roti.
To make nariyal ki meethi roti, combine the wheat flour, ghee and salt in a bowl and mix well. Knead into a soft dough using approximately 1/3 cup of water. Cover with a lid and keep aside for 15 minutes. For the stuffing, heat the ghee in a broad non-stick pan, add the coconut and cook on a medium flame for 5 to 7 minutes, while stirring continuously. Remove from the flame, add the sugar, cardamom powder and nutmeg powder and mix well. Divide the stuffing into 6 equal portions and keep aside. Knead the dough and divide it into 6 equal portions. Roll out each portion of the dough into a 150 mm. (6”) diameter circle, using whole wheat flour for rolling. Heat a non-stick tava and cook the roti for 10 to 15 seconds on each side till light brown spots appear. Place the lightly cooked roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook the roti, using a little ghee, till it turns golden brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 5 more rotis. Serve immediately.
Nariyal wali roti is a variation of the evergreen delight puran poli, made with wheat flour and a slightly modified stuffing. Adding a little salt to the dough helps to enhance the sweetness of the stuffing.
Fresh grated coconut has always had a presence in Indian cooking in various forms. In nariyal ka meetha paratha it is used to make a sweet stuffing. The highlight is the addition of cardamom powder and nutmeg powder which adds a rich taste to the stuffing. It is the perfect option to satisfy your sweet craving.
Tips for nariyal ki meethi roti. 1. You can vary the amounts of nutmeg and sugar as per your taste. 2. Remember to cook the roti on a high flame till it is semi-cooked. Cook only for 10 to 15 seconds till light brown spots appear. 3. After stuffing it, the roti has to be cooked on a medium flame. 4. Remember to press the roti with a spatula while cooking. This ensures that the roti gets well-cooked all over.
Enjoy nariyal ki meethi roti recipe | Maharashtrian sweet coconut roti | nariyal wali roti | nariyal ka meetha paratha| with step by step photos.
mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet | with 56 amazing images.
mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet is a famous Indian mithai most often made during Holi and Diwali. Learn how to make mawa gujiya.
Gujiya is a traditional sweet made with fresh coconut. With time it has just got even more luxurious! Try this version of Karanji, which features a stuffing of mawa perked up with myriad nuts and dried fruits.
You will also love the rich, milky aroma, the softness of the mawa and the crunch of the nuts in this delectable mithai - mawa gujiya.
To make mawa karanji, combine plain flour, ghee and salt in a deep bowl, mix well and knead into a firm dough using enough water. Cover the dough with a lid and keep aside for 10 minutes. Combine the mawa, raisins, almonds, pistachios, sugar, cardamom powder and saffron in a deep bowl and mix well using your hands. Divide the dough and stuffing into 12 equal portions and keep aside. Roll out a portion of the dough and place a portion of the stuffing in the centre, fold it over to make a semi-circle and press the sides well. Twist the sides of the karanji inwards to form pleats. Heat the ghee in a deep non-stick kadhai and deep-fry a few karanjis at a time, on a medium flame, till they turn golden brown in colour from all the sides. Serve immediately or cool completely and store.
Indian khoya gujiya is a perfect recipe to add to your Diwali plans, as its richness gels with the festive melee. Every Maharashtrian house has a tradition of making these fried gujiya Diwali sweet and sharing with their friends and relatives during this festival.
While the pinching of the sides of the mawa karanji is an art to be learnt and mastered, it is not so difficult too. Follow the exact procedure given and within one or two trials you will be happy to have learnt to make it.
Tips for mawa karanji. 1. Make slivers of almond and pistachio only so they blend very well with the mawa. 2. Fry the on a medium flame and not fast, else they will not cook from the inside. 3. These mawa karanji stay fresh in an air tight container for 2 days only.
Try our other festival sweet recipes like Quick Kalakand, Pista Choco Roll and Dry Fruit Barfi.
Enjoy mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet | with video below. kaju kopra sheera recipe | Indian cashewnut and coconut halwa | nariyal aur kaju ka sheera | with 15 amazing images.
kaju kopra sheera recipe | Indian cashewnut and coconut halwa | nariyal aur kaju ka sheera is a lip-smacking Indian sweet ready to be served within 20 minutes. Learn how to make Indian cashewnut and coconut halwa.
To make kaju kopra sheera, heat the ghee in a heavy-bottomed pan, add the cashewnuts and coconut and sauté on a medium flame for 8 to 10 minutes or till they turn light brown in colour. Add the sugar and 1/2 cup of water, mix well and cook on a medium flame till the sugar has dissolved, while stirring continuously. Add the cardamom powder and saffron mixture, mix well and cook on a medium flame for another minute. Cool slightly, garnish with cashewnuts and pack in a tiffin box.
Nariyal aur kaju ka sheera, just got tastier with the use of coconut-cashewnut combo rather than the usual wheat flour or rava sheera. Set this yummy sheera on a thali and cut into interesting shapes, pack with another big snack for kids dabba and keep the energy levels going.
With striking similarities in flavour and colour, powdered cashewnuts and grated coconut get along very well in this exciting sheera. Rich in feel and flavour, this Indian cashewnut and coconut halwa turns out wonderfully well if you sauté the ingredients carefully till they shed their rawness and start giving out an irresistible aroma.
The slightly brown colour of this kaju kopra sheera, enhanced with saffron, makes it a pleasant slight to behold, and a pleasure to consume! You can make it on any special occasion like Diwali, Christmas and Raksha-Bandhan or anytime when you like.
Tips to make kaju kopra sheera. 1. Make sure the cashwenuts coarsely crushed and done in a mortal pestle and not the mixer. 2. Use coconut. It should be freshly grated. Do not put in freezer and use that coconut. Use just freshly grated one. 3. Always serve the sheera warm by heating it on a gas or in a microwave before serving.
Enjoy kaju kopra sheera recipe | Indian cashewnut and coconut halwa | nariyal aur kaju ka sheera | with step by step photos. Shrikhand is no longer out of reach of diabetics! This delectable Mixed Fruit Shrikhand keeps the fat in check by using low-fat curds and replacing sugar with sugar substitute.
Apart from bringing in ample nutrients, the fruits also increase the fibre count of this dessert. Try and avoid peeling the fruits like pears and apples as a lot of the fibre lies just beneath the skin.
**Disclaimer:
It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
dalia kheer recipe | bulgur wheat kheer | broken wheat payasam | daliya ki kheer | with 23 amazing images.
daliya kheer or meetha daliya is a delicious Indian dessert made with broken wheat. Learn how to make dalia kheer recipe | bulgur wheat kheer | broken wheat payasam | daliya ki kheer |
daliya kheer also known as bulgur wheat kheer which is made using dalia, milk, sugar and flavored with nuts and aromatic spices. It is a creamy pudding-like dish that is often enjoyed as a sweet treat.
daliya ki kheer tastes incredibly delicious. This fuss free version of this dalia kheer recipe gets ready within few minutes as it is been cooked in a pressure cooker.
pro tips to make dalia kheer: 1. Dry roasting the dalia in a little ghee enhances its flavor and gives the kheer a nutty aroma. 2. Use full fat milk for a richer and creamier kheer. 3. Instead of sugar you can also use jaggery as a sweetener for kheer. 4. If serving after a long time, dalia kheer tends to become lumpy, adjust the consistency by adding little milk and re-heat.
Enjoy dalia kheer recipe | bulgur wheat kheer | broken wheat payasam | daliya ki kheer | with detailed step by step photos. low fat seviyan kheer recipe | low calorie vermicelli kheer | low calorie seviyan kheer |
healthy eid seviyan kheer is a slightly healthier version to the famous seviyan kheer. Learn how to make low calorie vermicelli kheer.
If you have a sweet tooth and crave for desserts after a meal, here's a fast and quick option that you will truly relish. A healthier variant of the traditional seviyan kheer, this low calorie seviyan kheer does away with the use of full-fat milk, condensed milk and dry fruits. Even without these rich ingredients, the vermicelli thickens the low fat milk effortlessly to create a creamy concoction that's sure to appease your craving.
To make seviyan kheer, low fat seviyan kheer, heat a broad non-stick pan, add the vermicelli, dry roast on a medium flame for 3 minutes or till it turns light brown in colour. Keep aside. Heat the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally, while scraping the sides of the pan. Add the roasted seviyan and raisins, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the cardamom powder and saffron and mix well. Serve warm.
Reduced use of sugar, compensated by the natural sweetness of raisins, gives weight-watchers the license to enjoy this mithai occasionally in small portions. A touch of cardamom powder and saffron add colour and flavour to this healthy eid seviyan kheer.
This low calorie vermicelli kheer, lends enough calcium and protein to our meals minus too many calories by way of excess sugar. Though the use of sugar has been restricted to 1 tbsp, it doesn’t fail to please your taste buds. To go slightly healthy, you need to get accustomed to eating less of refined sugar which may be a cause of inflammation in the body. We have also added a handful of raisins to balance the sweetness and for added mouthfeel. This Ramadan try this healthier variant. Heart patients and those with high blood pressure can enjoy this dessert in small quantities on occasions.
Tips for seviyan kheer, low fat seviyan kheer. 1. Use whole wheat vermicelli only and not vermicelli made of maida. The latter variant is more refined and devoid of many nutrients including fiber. 2. Serve within 10 minutes of preparation while it is still warm. If it takes longer to serve, then adjust the consistency by adding a little low-fat milk.
Enjoy low fat seviyan kheer recipe | low calorie vermicelli kheer | low calorie seviyan kheer | with recipe and photos below.
mixed sprouts usal recipe | malvani dry bhaji | sprouts usal | mix kad dhanyachi bhaji | malvani usal | with 29 amazing images.
mixed sprouts usal recipe | malvani dry bhaji | sprouts usal | mix kad dhanyachi bhaji | malvani usal is a Indian sabzi with a tinge of Maharashtrian Malvani masala. Learn how to make malvani dry bhaji.
To make mixed sprouts usal recipe | malvani dry bhaji | sprouts usal | mix kad dhanyachi bhaji | malvani usal, first make the masala paste. For that combine the coriander, malvani masala, ginger and salt along with 2 tbsp of water and blend in a mixer till to a smooth paste. Keep aside. Heat 1½ tbsp of oil in a pan, add the onions and garlic and sauté till the onions turn translucent. Add the coconut and sauté till it turns golden brown. Heat the remaining ½ tbsp of oil in the same pan, add the mixed sprouts and sauté for 2 to 3 minutes. Add the prepared masala paste, salt and ½ cup of water, mix well and simmer for 2 to 3 minutes. Add the lemon juice and mix well. Serve hot garnished with coriander.
Mixed sprouts are often used to make chaat or a sabzi. Here we have presented it in the form of sprouts usal. The essence of this sabzi lies in the freshly ground masala paste. Those who like it spicy can add more green chillies in the paste.
If you wish to pamper yourself with a correct balance of texture, aroma and flavour, this Malvani usal is a perfect pick. It casts a lingering, delightful spell over the diner! It tastes best with a variety of Indian breads like oats roti, multigrain roti or cabbage and onion roti.
This malvani dry bhaji can encourage healthy weight loss if the oil used for tempering is restricted to 2 tsp. The fibre from the sprouts can exhibit heart protecting benefits too, while also helping to manage blood sugar levels.
Tips for mixed sprouts usal. 1. Serve Malvani usal with jowar bhakri. 2. Serve Malvani dry bhaji with chawal.
Enjoy mixed sprouts usal recipe | malvani dry bhaji | sprouts usal | mix kad dhanyachi bhaji | malvani usal | with step by step photos. shepu sweet idli recipe | dill idlis with poha, jaggery and coconut | suva idlis with curd, gur and coconut | with 50 amazing images.
shepu sweet idli is an idli sweetened with jaggery. Learn how to make suva idlis with curd, gur and coconut.
We have a large collection of different kinds of idlis but this is the first time we have made a sweet idli called shepu sweet idli.
shepu sweet idli is a delicious and nutritious evening snack or Indian breakfast option. It is made with rice, rice flakes (poha), coconut, curd and jaggery,
The dill leaves add a subtle flavor and aroma to the shepu sweet idlis.
Serve dill idlis with poha, jaggery and coconut with ghee.
Pro tips for shepu sweet idli. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 1 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Use neutral (regular flavour) fruit salt.
Enjoy shepu sweet idli recipe | dill idlis with poha, jaggery and coconut | suva idlis with curd, gur and coconut | with step by step photos.