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How To
There's no reason your first nosh of the day should be boring
If you're bored of the same five breakfast dishes being on loop in your kitchen and are looking for ways to amp up your morning meal, here are six recipes that hail from Maharashtra. This traditional menu, curated by executive chef Mayank Kulshreshtha of ITC Maratha, stands out for its punchy flavours. From the farali thalipeeth to jwari che dhirde, scroll down to get the best of the state.
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250gm boiled purple yam
200gm boiled potato
150gm soaked sabudana
20gm coarsely ground peanuts
10gm green chili
10gm ginger paste
20gm hung yoghurt
salt to taste
5gm black pepper powder
sugar to taste
7ml lemon juice
1
Mash the boiled yam and potatoes. Add the soaked sabudana to the yam and potato.
2
Add salt, pepper powder, sugar, hung yoghurt, peanut powder and lemon juice.
3
Mix all the ingredients properly.
4
Now take a handful of the mixture on a flat surface and pat with your palm to shape it like a flat bread (thalipeeth).
5
Heat a frying pan or skillet, apply ghee on it and then place the thalipeeth on the pan.
6
Grill the thalipeeth on both sides till crisp.
7
Serve the thalipeeth with sweet curd or green chutney.
200gm finger millet flour (ragi flour)
200 ml water
10gm salt
1 whole grated coconut
30gm jaggery
2 tbsp ghee
1 tsp cardamom powder
1
Lightly roast the finger millet flour (ragi flour) in a pan. Add salt and keep aside.
2
Boil the water and add little by little to the ragi flour to make a dough.
3
While the mixture is warm grease your hand with oil and knead the dough nicely.
4
To make the servaiya you will require a sevaiya presser or an idiyappam presser.
5
Fill the presser with the dough and press to get thin and smooth strings of sevaiya.
6
Grease the idli plate with a drop of oil and rest the sevaiya on it.
7
Steam the sevaiya in the steamer for 10-12 min till fully cooked.
8
For the flavoured coconut milk, take fresh grated coconut and blend it in a blender using a little water to get the coconut milk. Pass through a fine strainer.
9
Add jaggery and season with a little salt.
10
Add cardamom powder and serve with finger millet sevaiya.
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1 onion, finely chopped
¾ cup coconut, grated
1 tsp lemon juice
1 tsp sugar
½ tsp salt
2½ cup fine poha
2 tbsp oil
2 tbsp peanut
1 tsp mustard
½ tsp cumin
A pinch of asafoetida
2 chilly, finely chopped
2 tsp curry leaves
½ tsp turmeric
2 tbsp coriander, finely chopped
1
In a large bowl take the onion, coconut, lemon juice, sugar and salt.
2
Mix well making sure everything is well combined.
3
Add the poha and mix well.
4
Rest for 10 minutes making sure poha absorbs moisture and turns soft.
5
Meanwhile, in a pan heat oil in a pan and fry the peanuts in it until they turn crunchy.
6
In the same oil, temper mustard, cumin, asafoetida, chopped chillies, curry leaves and turmeric.
7
Pour the tempering over poha and mix well.
8
Garnish with chopped coriander and serve.
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100gm rice flour
120ml water
2 tbps oil
50gm fresh grated coconut
1 green chilly
10gm ginger
50gm fresh coriander
5gm mustard seeds
A pinch of asafoetida
5-6 curry leaves
salt to taste
1
Take rice flour in a bowl. Add water, little at a time. Keep mixing and adding water until it gets a runny consistency batter.
2
Add salt and mix well.
3
Heat a pan, lightly grease it with oil. Pour the rice flour batter on it and form into a thin pancake.
4
Cover and cook on medium heat for a minute. With a spatula flip on the other side and cook for few seconds until cooked.
5
Soft ghavane is ready to serve.
6
To prepare the chutney put fresh coconut, fresh coriander, green chili, ginger and salt into a blender and add sufficient water. Blend into a fine paste.
7
For the tempering, heat 1tsp of oil in a pan and add the mustard seeds, asafoetida and curry leaves. Let it crackle. Add the tempering to the chutney.
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1 ½ cup jowar flour
2 tsp besan / gram flour
½ tsp turmeric powder
1 tsp chilli powder
1 chopped onion
½ cup grated carrot
1 tbs chopped coriander
salt to taste
oil for greasing
water (as required for the batter)
1
In mixing bowl add all the dry ingredients and mix well. Add water slowly and whisk to a thin batter avoiding any lumps.
2
Heat a pan and pour a little batter and spread like a thin pancake.
3
Drizzle little oil all around and cook it until light brown, now flip it and cook it from other side until evenly browned.
4
Serve immediately with yoghurt.
2 cups grated red pumpkin
1 tbsp ghee
1 cup grated jaggery
½ tbsp cardamom powder
2 cups whole wheat flour
1 tsp salt
oil for frying
1
Peel the pumpkin and grate it.
2
Pressure cook the grated pumpkin till it becomes soft.
3
Now heat ghee in a pan and add the pressure-cooked grated pumpkin. Sauté it for a minute and add grated jaggery to it.
4
Cook the mixture on medium heat and keep stirring the mixture. Cook till the pumpkin and jaggery mix is dry. Now add the cardamom powder and salt to the mixture.
5
Take the pumpkin mix off the heat and transfer the mixture into a bowl.
6
When the mixture comes to room temperature, gradually start adding the flour and knead the mixture to a soft dough.
7
The mixture will absorb approximately two cups of whole wheat flour. You may add some more flour if the dough is too sticky. After kneading, rest the dough for 10-15 minutes.
8
Portion the dough into equal sized balls. Take a greased plastic sheet or banana leaves and roll the dough sandwiched in between to make round puris.
9
Heat oil in a pan and deep fry it till it turns golden in colour.
10
Drain the puri on a tissue paper and serve hot.
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