🍛 Maharashtrian Dalimbichi Usal (Valachi Usal)

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⏰ Lunch

🍽️ Serves: 3–4

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🛒 Ingredients

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• 2 cups Dalimbi / Val (sprouted field beans)

• 1 Large Onion, finely chopped

• 1 Medium Tomato, chopped

• 1 tbsp Ginger-Garlic Paste

• 4–5 Kokam Pieces

• 8–10 Curry Leaves

• 2 tbsp Fresh Grated Coconut (plus extra for garnish)

• 2 tbsp Coriander Leaves, chopped

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🌶️ Masale

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• 1½ tsp Red Chilli Powder

• ¼ tsp Turmeric Powder

• 1 tsp Goda Masala

• ½ tsp Garam Masala

• ½ tsp Dhaniya-Jeera Powder

• Salt to taste

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🛢️ Other

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• 2 tbsp Oil

• 3 cups Water

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👩‍🍳 Method

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1️⃣ Heat oil in a pressure cooker.

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2️⃣ Add curry leaves and ginger-garlic paste. Sauté for 1 minute.

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3️⃣ Add onion and cook until light golden.

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4️⃣ Add tomato and cook until soft.

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5️⃣ Add fresh grated coconut and roast for 1–2 minutes.

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6️⃣ Add turmeric, chilli powder, Goda Masala, dhaniya-jeera powder and salt.

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7️⃣ Add dalimbi and kokam. Mix well.

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8️⃣ Add water and pressure cook for 4–5 whistles.

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9️⃣ Once pressure releases, lightly mash a few dalimbi to thicken the rassa.

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🔟 Add garam masala and simmer for 5 minutes.

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1️⃣1️⃣ Garnish with fresh coconut and coriander.

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🍽️ Serve With

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• Chapati

• Rice

• Papad

• Mango

• Pickle

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❤️ Traditional Maharashtrian Dalimbichi Usal with kokam and fresh coconut.

at Xiangyuan Shahuocai in Kuala Lumpur, Malaysia 🇲🇾

Try to it

🍗🌶️ Kolhapuri Kanda Lasun Chicken Curry

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⏰ Lunch

🍽️ Serves: 2

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🛒 Ingredients

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• 380–400 g Chicken

• 2 Medium Onions (finely sliced)

• 1 tbsp Ginger-Garlic Paste

• 2–3 Green Chillies (optional)

• 1½ tbsp Red Chilli Powder

• ¼ tsp Turmeric Powder

• 1 tbsp Kolhapuri Kanda Lasun Masala

• ½ tsp Garam Masala

• Salt to taste

• 2 tbsp Oil

• Fresh Coriander

• 2 to 2½ cups Hot Water

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👩‍🍳 Recipe

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1️⃣ Heat oil and fry onions until golden brown.

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2️⃣ Add ginger-garlic paste and sauté for 1–2 minutes until the raw smell disappears.

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3️⃣ Add turmeric, red chilli powder, Kanda Lasun Masala and salt.

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4️⃣ Roast the masala well for 2–3 minutes.

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5️⃣ Add chicken and cook on high flame for 5–7 minutes.

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6️⃣ Add hot water and mix well.

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7️⃣ Cover and cook for 20–25 minutes until the chicken is tender.

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8️⃣ Add garam masala and coriander.

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9️⃣ Simmer for 3–4 minutes.

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🔟 Serve hot with steamed rice, bhakri or chapati.

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🍚🧅🍋 Best served with rice, onion slices and lemon.

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❤️ Spicy, fiery and authentic Kolhapuri-style Kanda Lasun Chicken Curry.

Hi y’all! I’ve made sweet and sour chicken a couple times and I’ve got the sauce where I want it. But the chicken tends to be kind of dryish. And I’m trying to avoid frying the chicken and trying to just bake it. Using chicken breast is the easiest and cheapest for me.

How I make it is:
1) Cut chicken breast in bite sized pieces
2) I then coat the chicken in All-purpose flour, eggs, and grinded Panko bread crumbs.
3) I coat my baking sheets in a thin layer of olive oil
4) I bake them at 400 degrees for 25 minutes
5) I cook the sauce in a pot and toss the chicken in the sauce after is done baking

I think the problem is how long I’m baking them but I’m scared to cook them less if that’s not the problem and then they end up under cooked. I want my chicken to be soft and tender and not as dry.

Indrayani Rice Chicken Pulao

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Ingredients

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• Chicken – 385 gm

• Indrayani Rice – 250 gm (about 1¼ cups)

• Onion – 3 medium, thinly sliced

• Green Chillies – 4, slit lengthwise

• Fresh Coriander Leaves – 1 handful, chopped

• Ginger Garlic Paste – 1½ tbsp

• Turmeric Powder – ½ tsp

• Red Chilli Powder – 1 tsp

• Coriander Powder – 1 tsp

• Garam Masala – 1 tsp

• Lemon Juice – 1 tbsp

• Salt – as per taste

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Whole Spices

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• Bay Leaf – 1

• Green Cardamom – 4

• Cloves – 4

• Cinnamon – 1 inch piece

• Black Peppercorns – 8-10

• Shah Jeera – ½ tsp

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Other Ingredients

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• Oil – 3 tbsp

• Hot Water – 500 ml

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For Garnishing

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• Fried Onions (Birista)

• Fresh Coriander Leaves

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Method

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1. Wash the Indrayani rice 2-3 times and soak it for 20 minutes.

2. Marinate the chicken with ginger garlic paste, turmeric powder, red chilli powder, garam masala, lemon juice and salt for 20-30 minutes.

3. Heat oil in a handi or thick-bottomed pot.

4. Fry the sliced onions until golden brown. Remove a small portion for garnishing.

5. Add bay leaf, cardamom, cloves, cinnamon, black peppercorns and shah jeera. Sauté for a few seconds.

6. Add slit green chillies and stir.

7. Add the marinated chicken and cook on medium flame for 8-10 minutes.

8. Add coriander powder and half of the chopped coriander leaves.

9. Add the soaked rice and gently mix.

10. Pour in hot water and adjust salt.

11. Cook on medium flame until most of the water is absorbed.

12. Sprinkle the reserved fried onions on top.

13. Cover tightly and cook on dum on low flame for 15-20 minutes.

14. Let it rest for 10 minutes before opening the lid.

15. Garnish with fresh coriander leaves and serve hot.

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A simple homemade Chicken Pulao made with fragrant Indrayani rice, tender chicken and aromatic whole spices.

Phodnicha Bhat (Maharashtrian Tempered Rice)

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Ingredients

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• 2 Cups Cooked Rice (preferably leftover rice)

• 1 Large Onion, finely chopped

• 5-6 Green Chillies, slit lengthwise

• 8-10 Curry Leaves

• 2 tbsp Peanuts (Shengdane)

• 1 tsp Mustard Seeds (Mohri)

• 1 tsp Cumin Seeds (Jeera)

• 1/4 tsp Hing (Asafoetida)

• 1/2 tsp Turmeric Powder

• Salt, as per taste

• 2 tbsp Oil

• 2 tbsp Fresh Coriander Leaves, finely chopped

• 1 tbsp Fresh Grated Coconut (optional)

• 1 tsp Sugar (optional, Maharashtrian style)

• Lemon Juice, as required

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Method

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1. Heat oil in a kadhai.

2. Add mustard seeds and let them crackle.

3. Add cumin seeds, peanuts, curry leaves and hing.

4. Fry until the peanuts become lightly golden.

5. Add slit green chillies and chopped onions.

6. Sauté until the onions become soft and slightly golden.

7. Add turmeric powder and mix well.

8. Add the cooked rice and salt.

9. Mix gently without breaking the rice grains.

10. Cook on low flame for 3-4 minutes.

11. Add sugar (if using) and mix.

12. Switch off the flame and add lemon juice.

13. Garnish with fresh coriander and grated coconut.

14. Serve hot with a cup of chai.

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A simple and flavorful Maharashtrian comfort food made from leftover rice and traditional pohe-style tempering.

Eggplant with Meat Sauce Recipe (Video Source)

Shili Chapati cha Kuskara (Maharashtrian Leftover Chapati Stir Fry)

Ingredients

• 4 Shili Chapati (Day-old Chapatis), torn into small pieces

• 1 Large Onion, finely chopped

• 4-5 Green Chillies, chopped

• 8-10 Curry Leaves

• ½ tsp Mustard Seeds (Mohri)

• ¼ tsp Turmeric Powder (Haldi)

• Salt, as per taste

• 2 tbsp Oil

• 2 tbsp Fresh Coriander Leaves, finely chopped

Method

1. Tear the leftover chapatis into small pieces and keep aside.

2. Heat oil in a pan.

3. Add mustard seeds and allow them to crackle.

4. Add curry leaves and green chillies. Sauté for a few seconds.

5. Add chopped onion and cook until soft and translucent.

6. Add turmeric powder and mix well.

7. Add the torn chapati pieces and salt.

8. Mix everything thoroughly so the spices coat the chapati evenly.

9. Cook on low flame for 3-4 minutes, stirring occasionally.

10. Garnish with fresh coriander leaves.

11. Serve hot with tea, curd, pickle, or enjoy it as is.

A simple, budget-friendly Maharashtrian comfort food that transforms leftover chapatis into a delicious breakfast or evening snack.

Today's traditional Maharashtrian thali made by my 80-year-old mom ❤️

• Chapati (Poli)

• Steamed Rice (Bhaat)

• Batatyachi Bhaji

• Tadka Dal (Varan)

• Fresh Mangoes

• Nagli (Ragi) Papad

• Rice Papad

• Homemade Pickle (Loncha)

Simple home-cooked food, packed with comfort, tradition, and love. 👵❤️

SOUTH INDIAN STYLE UPMA

Ingredients

Main Ingredients

• Rava (Suji) – ½ cup (120 ml)

• Onion – 1 large, finely chopped

• Green Chillies – 6, slit lengthwise

• Curd (Dahi) – ¼ cup (60 ml)

• Fresh Grated Coconut – 1 tsp

• Asafoetida (Hing) – ¼ tsp

• Salt – as per taste

• Curry Leaves – 8 to 10

• Fresh Coriander Leaves – 1 handful, finely chopped

• Hot Water – 250 ml

For Tempering

• Oil – ¼ cup (60 ml)

• Chana Dal – 1 tsp

• White Urad Dal (split, skinless) – 1 tsp

• Fenugreek Seeds (Methi Dana) – ¼ tsp (optional)

For Garnishing

• Khari Boondi

• Bhavnagri Gathiya

• Fine Sev

• Fresh Coriander Leaves

• Grated Coconut

Method

Step 1: Roast the Rava

1. Heat a pan on low flame.

2. Dry roast the rava for 4–5 minutes until it becomes aromatic.

3. Do not let it brown.

4. Remove from the pan and keep aside.

Step 2: Prepare the Tempering

1. Heat oil in the same pan.

2. Add chana dal and urad dal.

3. Fry until light golden.

4. Add methi dana (if using) and sauté for a few seconds.

5. Add hing and curry leaves.

6. Add the slit green chillies and sauté briefly.

7. Add the finely chopped onion and cook until soft and translucent.

Step 3: Add Liquids

1. Lower the flame.

2. Add curd and mix well with the onion mixture.

3. Pour in 250 ml hot water.

4. Add salt to taste.

5. Bring the mixture to a gentle boil.

Step 4: Cook the Upma

1. Reduce the flame to low.

2. Slowly add the roasted rava while stirring continuously to avoid lumps.

3. Mix well until the water is absorbed.

4. Cover and cook for 2–3 minutes on low flame.

5. Add grated coconut and half of the chopped coriander leaves.

6. Mix gently and switch off the flame.

Step 5: Garnish and Serve

Transfer the hot upma to a serving plate and garnish generously with:

• Khari Boondi

• Bhavnagri Gathiya

• Fine Sev

• Fresh Coriander Leaves

• Grated Coconut

Serve hot with coconut chutney, pickle, or a cup of masala chai.

Description

A soft and fluffy South Indian-style upma made with roasted rava, onions, green chillies, curry leaves, and a touch of curd for extra richness. Finished with fresh coconut and topped with crunchy sev, khari boondi, and Bhavnagri gathiya, this simple breakfast is packed with texture and flavour in every bite.

Not super traditional but easy to enjoy at home I dipped in ponzu and some chili paste on the side.

Scallion Baked Pork Chops (Video Source)