Sunday, 20 June 2021

Bhajani Thalipith ( भाजणीचं थालीपीठ )

Bhajaniche Thalipith is a famous traditional Maharashtrian dish usually made for breakfast . But this healthy and filling dish also makes a wonderful one meal menu . 

It basically looks like a thick pancake . We can add our choice of grated vegetables , chopped onions  and alter the taste as per our liking . 

The main flavour is of roasted mix of various flours known as bhajaniche pith . This bhajani pith is readily available in Maharashtra at any grocery store or a Food mall . But some prefer to make this at home . 

So for those who are interested in making this flour at home or for them who are staying where this flour is not easily available please click on this link for the recipe of bhajani pith . 


2 cups - bhajani pith 

1- onion finely chopped 

1/2 cup - grated carrot 

1/2 cup - grated cabbage 

2 - green chillies finely chopped

fistful - fresh coriander leaves finely chopped

1 tsp - chilly powder 

2 tsp - grated jaggery 

salt to taste 

oil for smearing the pan 


Mix all the above ingredients except oil . 

The mixture should be much thicker than idli or pakoda batter but much softer than chapati dough . 

Now heat the non stick tawa or a flat pan . 

Smear it nicely with oil . 

Take handful of this batter and directly spread on the tawa carefully with your hand . 

For even spreading dip your hand in water and then keep on pressing the batter on tawa on all sides in circular motion . 

Add a tsp of oil on top and sideways of thalipith and cover it with a lid . 

Cook for 3/4 minutes on slow to medium flame on one side and then flip it carefully .  

Cook the other side too without keeping the lid . 

Serve hot with homemade butter , green chutney , ketchup or onion curd raita .

Saturday, 5 June 2021

Bhajani Pith ( भाजणीचं पीठ )

Bhajani Pith is a mix flour made of certain daals and cereals . 

This bhajani pith is used in most of the maharashtrian kitchens to make thalipith , wada (fried puris) or chakali . 

The mix of different daals n cereals gives this blend a lovely flavour . 

For those who do not wish to make the flour at home this bhajani pith is easily available in Maharashtra at any grocery store or a Food mall . 

But some prefer to make this at home & it is not at all difficult . 

So let's see how it can be made at home . 

Very soon will post the recipe of bhajani thalipith made with this flour . 

Ingredients :

1 cup....................chana daal
1 cup...................urad daal
1 cup..................wheat
2 cups................rice
2 cups...............jowar
2 cups .............bajra
1 cup................coriander seeds
4 tbsp...............cumin seeds

Method :

Dry roast all the daals and cereals separately for at least 10 minutes each till they give out a nice aroma . 

Take care to keep the flame of the gas low throughout.

Also roast coriander and cumin seeds separately.

When they cool down grind everything together in  a grinder or get the mix ground from a flour mill.

This Bhajni atta is very versatile and can be used for Thalipith , Chakli , Wade etc . 

Saturday, 15 May 2021

Mayalu bhaji ( Malabar Spinach vegetable )


Known as Mayalu in marathi or Malabar spinach in english this is a very tasty leafy vegetable .... 

In konkani we call it vaali bhaji and we make it using coconut oil and fresh coconut .

It tastes amazing with rice as well as rotis . 

It can also be made using dry prawns . 

But today I have made a veg version which is equally yummy and relished by all .... 


1 bunch - Mayalu bhaji 
1/2 cup - cooked tuvar daal 
1 cup - fresh grated coconut 
1 tsp - karwari sambar masala ( or 1 tbsp coriander seeds + 1/4 tsp pepper ) 
5/6 - dry chillies ( preferrably use the byedgi variety ) 
3-4 dry kokum (amsula)
1 tsp - grated jaggery 
1/2 tsp - turmeric powder 
1 - onion chopped 
5/6 - garlic flakes (chopped or crushed )
2/3 tbsp - coconut oil 
salt as per taste 


Clean the mayalu vegetable and separate the leaves and tender stems . ( tender stems are also used in another equally yummy preparation called vaali sasav ) .

Now chop the leaves and stems . 

Wash the tuvar daal and cook it in about 1 cup water in a pressure cooker till soft.  

Grind the grated coconut , haldi pd , chillies , sambar masala or coriander seeds and pepper .

The paste should be slightly coarse and not very fine . 

Now in a kadhai add chopped vaali bhaji , cooked tuvar daal , kokam and chopped onions and little water . 

Cook till the onions becomes soft and transparent . 

Add to it the ground masala , jaggery salt and cook for 5 minutes . 

Now heat some coconut oil in a separate tempering pan aand when the il becomes hot add to it crushed garlic and saute till the garlic turns golden brown . 

Pour this tadka to the prepared bhaji . 

Mix everything well and serve the bhaji hot with chapati or rice . 

Tuesday, 27 April 2021

Aam ka Punjabi achar

Ingredients - 

half kg - raw green mangoes ( kairi ) 

1 cup - sarson oil ( mustard oil ) 

1 tbsp - sarson ( mustard seeds ) 

1 tbsp - jeera ( cumin seeds ) 

1 tbsp - kali mirch ( pepper )

2 tbsp - kalounji ( nigella seeds )

4 tbsp - methi dana ( fenugreek seeds ) 

4 tbsp - saunf ( fennel seeds ) 

2 tbsp - red chilly powder 

1 tbsp - haldi ( turmeric powder ) 

1/2 tsp - hing ( asefoetida ) 

4 tbsp - salt 


Wash the raw mangoes and wipe them dry . 

Take care to see that not a single drop of water is there . 

Moisture spoils the pickle and you won't be able to store it for longer duration . 

Cut mangoes in small uniform sized cubes without peeling them . 

In a pan dry roast mustard , cumin , pepper , kalaunji , saunf and methi each separately . 

Roast them lightly for 3/4 minutes each on medium gas . 

Let the roasted seeds cool down a bit and crush them very coarsely . 

Now in a big bowl add the cut mango pieces and coarsely ground seeds . 

Also add chilly powder , salt , turmeric and hing to it and mix well . 

In a separate vessel heat the mustard oil till it starts letting out fumes . 

Switch off the gas and cool the oil completely . 

Add this oil to above mango pieces and mix very nicely till the mango pieces are well coated with the masala . 

Keep this aside for 5/6 days and every day mix the pieces well . 

After about 8/10 days the pickle is ready to eat . 

Store it in a dry glass jar and keep it in dry place .  


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