Sunday, October 9, 2016

Simple Maharastrian Dinner Thali- Chapathi, Sprouted Matki Usal with Goda Masala n dried kokam , Maharastrian Kadhi , Garlic chutney powder n slices of cucumber

Simple Maharastrian Rotti  Thali- Chapathi, Sprouted Matki Usal with Goda Masala n dried kokam , Kadhi , Garlic chutney powder n slices of cucumber 

  • Whole wheat flour  -2 cups
  •  Salt to taste
  • Water to knead the dough
  • Oil..1 tblsp
  • Ghee as required to roast the chapathi  
In a bowl , add whole wheat flour , add oil , salt n water litle by little  at a time n knead it to a soft dough for about 5 to 8 mts ... keep side for about 1/2 an hour 

Divide the dough into equal sized balls , apply some flour n bail out thin chapthis .

Heat a tawa , place the Rottis on it n cook till puffed on both sides ..apply ghee n serve hot . 

Sprouted Matki Usal
  • Matki 1 cup


  •   Oil 2 tsp
  •  Mustard seeds  1/2 tsp
  • Hing / asafoetida  2 pinch
  •  Turmeric powder 1/4 th tsp
  •  Red chilly powder 1 tsp
  • Curry leaves 2 Sprigs
  •  Goda masala 3/4 th tsp  ( i used Bedekar Goda Masala )
  • Dried Kokum petals  3
  •  Jaggery  chickpea size
  • salt to taste


  • Grated coconut  1tblsp
  • Chopped coriander leaves  2 tsp

Wash n Soak matki in water overnight . Drain the water well n then tie it in a muslin cloth ... n allow it to sprout .

In a kadai add oil  n splutter  mustard seeds. add hing , curry leaves n fry for a while .  Then add turmeric powder, chilly powder , later add sprouted  matki and saute for few minutes. Add salt . Add little water , cover n cook for few minutes . Dont add too much water n make it mushy  . When matki is half cooked add goda masala ,  dried kokam petal, jaggery  n cook till done N then do the garnishing .

Maharastrian Kadi 

  • Curds ..1 cup 
  • Water ..2 cup's
  • Besan/Gram Flour  .. 1 tblspn
  • Salt to taste 
  •  Ghee ..2 tsp 
  • Mustard seeds ...1/2 tsp 
  •  Cumin ,seeds ..1/4 th tsp 
  •  Grated ginger ..1/4 th tsp 
  • Grated garlic ..1/4 th tsp 
  • Finely chopped green chilles..2  
  • Curry leaves ..1 sprig 

  •  Chopped Coriander leaves ..2 tsp  
In a bowl add the curds n water , churn well . To it add besan n mix well till no lumps is formed . 

In a kadai melt ghee, splutter mustard seeds, then add cumin , allow it to sweat , add grated ginger garlic n fry for a while ... Add chopped green chilly along with curry leaves n fry for a minute.  Add curd besan mix , keep stirring n give a quick boil , switch off and do the garnishing . 

Garlic Chutney Powder 

  • Garlic bulbs - 3
  • Dry Red chillies- 20  ( I have used byadagi chillies ) or according to the taste
  • Coconut   - 1 
  • Tamarind- Marble sized 
  • Oil - 2 tsp
  • Salt to taste 
Grate fresh coconut  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the freshly  grated coconut on low flame till it gives a nice aroma n turns reddish brown ( Dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted fresh grated coconut  along with salt n grind . Remove , mix well n store in an air tight container !

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