solkadhi recipe | Konkani style solkadi | Maharashtrian style sol kadhi | kokum curry | with 26 amazing images. Sol Kadhi (Solkadi, Kokum Curry, Kokum Drink) is a soothing mauve-colored digestive drink popular in Goa and Maharashtra. Learn how to make solkadhi recipe | Konkani style solkadi | Maharashtrian style sol kadhi | kokum curry | This sol kadhi is a delicious and easy-to-make Maharashtrian beverage perfect for a light meal. The kadhi is made using a coconut milk base that is flavored with kokum and spices. This pastel pink, tart digestive beverage is easy to make, and takes just 10 minutes of active time to prepare. This Konkani style solkadi is a delicious recipe that you can serve along with your everyday meals. Tips to make sol kadhi: 1. You can make kokum water store it in air tight container for months and use as required. 2. If you like it having less spicy then reduce the green chillies to ½ tsp. 3. Chill the sol kadhi before serving for the better taste. Enjoy solkadhi recipe | Konkani style solkadi | Maharashtrian style sol kadhi | kokum curry | kokum curry |

green masala karela recipe | green masala bitter gourd sabzi | karela sukhi sabzi | with 29 amazing images. green masala karela, is a unique and flavorful Indian dish that showcases the art of transforming a bitter vegetable into a tasty and wholesome dish. Learn how to make green masala karela recipe | green masala bitter gourd sabzi | karela sukhi sabzi| Green masala karela is a delicious and healthy sabzi made with bitter gourd, green chillies, coriander, and other spices. Bitter gourd is a good source of vitamins, minerals, and fiber, and green chilies and coriander add a fresh and flavorful taste to the dish. This karela sukhi sabzi is a perfect example of how contrasting flavors and textures can be balanced to create a truly memorable dish. pro tips to make green masala karela: 1. Instead of sugar you can add little jaggery in the sabzi. 2. Cooking karelas in salt water reduces the bitterness. 3. Instead of dry coconut you can also use fresh grated coconut. Enjoy green masala karela recipe | green masala bitter gourd sabzi | karela sukhi sabzi | with detailed step by step photos.

multigrain sprouts toast recipe | healthy multigrain moong toast | sprouted moong toast | with 23 amazing images. sprouted moong toast makes for a wholesome and satisfying breakfast or snack option. Learn how to make multigrain sprouts toast recipe | healthy multigrain moong toast | sprouted moong toast | This multigrain sprouts toast recipe creates a flavorful and healthy toast packed with proteinn and fibre from the sprouted moong dal and the goodness of whole grains. This healthy multigrain moong toast is not only delicious but also rich in nutrients, providing a good balance of carbohydrates, proteins, and fiber. This sprouted moong toast recipe not only provides a good dose of protein from the moong dal sprouts but also the sunflower seeds, with their mild nutty flavor and slightly crunchy texture, complements these primary ingredients. pro tips to make multigrain sprouts toast : 1. You can also use mixed sprouts to make this recipe. 2. Instead of multigrain bread you can also use brown bread to make this recipe. 3. You can also use other seeds like pumpkin seeds or flax seeds to sprinkle on the toast. Enjoy multigrain sprouts toast recipe | healthy multigrain moong toast | sprouted moong toast | with detailed step by step photos.

momos chutney recipe | momo sauce | momos red chutney | with 29 amazing images. momos chutney, the perfect companion to those delicious steamed momos, is a flavorful and fiery condiment. Learn how to make momos chutney recipe | momo sauce | momos red chutney | momos red chutney is traditionally made with tomatoes, red chillies, garlic and herbs, it offers a burst of tangy, spicy goodness with every dip. momos sauce or momos chutney recipe which is sweet, sour, fiery and taste absolutely delicious with a plate of hot momos. The bright red hue of this momos chutney depends on the variety of red chilies that you’re going to use. You can adjust the spice level by adding more or fewer chilies, but this chutney definitely adds a kick to the momos and take it to another level. Momos are packed with a lot of flavors but at the same time lack some heat so this combination is a match made in heaven. This versatile icy goodness with every dip. is not only great with momos but also makes a fantastic dip for any snack. You can also add this chutney in your Chinese noodles, to give some extra spiciness. pro tips to make momos chutney: 1. Adjust the heat to your preference. Use milder Kashmiri chilies and remove the seeds for a less fiery chutney. 2. For a richer depth of flavor, incorporate a teaspoon of soy sauce.3. Avoid adding water while grinding. The tomatoes and other ingredients will release enough moisture for a smooth consistency. Enjoy momos chutney recipe | momo sauce | momos red chutney | with detailed step by step photos.

dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread | with 35 amazing images. dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread is a sure-shot winner in most Maharashtrian households. Learn how to make Maharashtrian thalipeeth. To make dhapate, in a deep bowl, add jowar flour, whole wheat flour, besan. Bajra flour, rice flour, onions, coriander, sesame seeds, turmeric powder, coriander powder, prepared paste and salt and knead into a soft dough using approx. 1 cup of water. Divide the dough into 9 equal portions. Take a butter paper and place it on a clean, dry surface, put a portion of the dough on it and keep tapping to form a circle of 175 mm. (7”) diameter thin circle using wet hands. Using your index finger make holes at intervals. Heat a non-stick tava, grease it with ½ tsp of oil, place the butter paper on it and remove the butter paper gently. Put 1 tsp oil evenly over it. Cover with a lid and cook on a medium flame for 2 minutes or till it is cooked well. Flip and use more 1 tsp of oil evenly over it and cook from both the sides till light brown in colour. Repeat steps 3 to 8 to make more 8 more thalipeeths. Serve immediately with thecha and curd. Indian dahi dhapate has been made with love and care in Maharashtrian homes since several generations, and is a dish that instantly connects a person with memories of home, childhood, mom’s cooking and such sentiments. This wholesome dish is made with three different flours – jowar, whole wheat and besan. It is excitingly flavoured with lots of onion, garlic and coriander, which not only give an irresistible flavour and aroma but a lovely mouth-feel too. You can go a step further and improvise this Maharashtrian thalipeeth to your taste, by adding flavourers like mint, cumin seeds, or any other spices and seeds of your choice. Likewise, you can also make a paste of garlic and green chillies if you do not want to add them chopped. Sometimes, chopped green chillies can be irksome especially if kids will also be having the thalipeeth. By the way, in case you are wondering why the dish is called dhapate (which means slap or pat), your doubts will be dispelled once you read the procedure. This pancake is shaped by patting the dough with the hand. Earlier, they used to pat it directly on the hot tava with wet hands, but to make it easier we have shown you how to pat it on a butter paper and then transfer to the tava. This is much easier. Enjoy this authentic Maharashtrian multigrain flatbread hot and fresh to relish its satiating taste and texture. It is homely and satisfying, guaranteed to please both young and old. Serve dhapate with accompaniments like green chilli thecha or red chilli thecha, onion tomato koshimbir, tendli ka achaar and white butter. Tips to make thalipeeth. 1. Wet your hands to tap the thalipeeth dough it would be easier to spread. 2. You can add sesame seeds on top of the thalipeeth, it's optional. 3. You can use cotton cloth or plastic sheet instead of butter paper to make thalipeeth. Enjoy dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread | with step by step photos.

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.

A delicious recipe made with a combination of spices!

aloo tamatar sabzi recipe | bhandare wale aloo ki sabzi | no onion aloo sabzi | poori wale aloo ki sabzi | with 32 amazing images. Tariwale Aloo Tamatar Sabzi - Comforting, potato curry with just basic Indian spices and tomatoes. Learn how to make aloo tamatar sabzi recipe | bhandare wale aloo ki sabzi | no onion aloo sabzi | poori wale aloo ki sabzi | bhandare wale aloo ki sabzi is a super easy Indian potato curry made with potatoes and tomatoes. What makes aloo tamatar sabzi special is its versatility. It’s a quick and easy dish that requires minimal ingredients, yet the balance of tangy tomatoes with mildly spiced potatoes creates a delicious, homely flavor. The gravy can be made thick or thin depending on your preference, making it adaptable for different accompaniments. This comforting no onion aloo sabzi is often enjoyed with puris, chapatis, or steamed steamed rice, making it a popular meal. pro tips to make aloo tamatar sabzi recipe: 1. Freshly pounded dry masala will give your sabzi a more vibrant flavor. 2. Combination of ghee and oil gives a richer flavour to the dish. 3. For a creamier texture, add a splash of cream or a dollop of yogurt. Enjoy aloo tamatar sabzi recipe | bhandare wale aloo ki sabzi | no onion aloo sabzi | poori wale aloo ki sabzi | with detailed step by step photos.