Add a twist to your traditional Marathi food with these exciting recipes
Maharashtra and Konkan regions are known for their delicious traditional dishes such as Puran Poli, Shrikhand, and Aamras. Today, we bring you some unique and interesting recipes giving a twist to the traditional preparations which are sure to delight your taste buds. What’s more, you can easily make these at home.
THALIPEETH PIZZA – A fusion dish that combines the flavors of Thalipeeth with a pizza crust.
- 1 cup of Thalipeeth flour
- 1/2 cup of finely chopped onions
- 1/2 cup of grated carrots
- 1/2 cup of grated zucchini
- 1/2 cup of chopped bell peppers
- 1/2 cup of chopped tomatoes
- 1/2 cup of grated mozzarella cheese
- 1 tbsp of chopped garlic
- 1 tbsp of chopped ginger
- 1 tbsp of chopped green chilies
- 2 tbsp of olive oil
- Salt to taste
- Water as needed
- In a large mixing bowl, add Thalipeeth flour, chopped onions, grated carrots, grated zucchini, chopped bell peppers, chopped tomatoes, chopped garlic, chopped ginger, chopped green chilies, and salt to taste. Mix everything well.
- Add water as needed to make a smooth dough.
- Divide the dough into equal portions and roll them out into small discs. You can use a rolling pin or simply use your hands to shape them.
- Preheat your oven to 375°F (190°C).
- Place the thalipeeth discs on the microwave-safe plate, drizzle olive oil on top and bake in the preheated oven for 10-12 minutes until its slightly crispy, top it with grated mozzarella cheese and microwave till the cheese melts.
- Once done, take the Thalipeeth pizzas out of the oven and serve hot.
POHA CUTLETS – A snack that combines the flavours of Poha with mashed potatoes and spices.
- 2 cups of flattened rice (poha), soaked for 10 minutes and drained
- 2 medium-sized potatoes, boiled and mashed
- 1/2 cup of finely chopped onion
- 1/2 cup of finely chopped carrots
- 1/4 cup of chopped coriander leaves
- 1 tsp of cumin powder
- 1 tsp of red chili powder
- 1 tsp of ginger paste
- Salt to taste
- Bread crumbs for coating
- Cooking spray or oil for greasing
- In a microwave-safe bowl, add soaked and drained poha, boiled and mashed potatoes, chopped onions, chopped carrots, coriander leaves, cumin powder, red chili powder, ginger paste, and salt to taste. Mix everything well.
- Microwave the mixture on high for 2-3 minutes, stirring once in between, until the vegetables are cooked and the mixture comes together. The Digital Display in the Voltas Beko microwave helps you keep an eye on the food.
- Once cooled, shape the mixture into cutlets of your desired size and shape.
- Coat the cutlets with bread crumbs, pressing gently to make sure they adhere.
- Grease the turntable of the microwave with cooking spray or oil and place the cutlets on it.
- Microwave for 3-4 minutes, flipping once in between, until the cutlets are crispy and golden brown on both sides.
- Serve hot with some mint chutney or tomato ketchup.
SHRIKHAND MOUSSE – A creamy and decadent dessert that combines the traditional Shrikhand with a French twist.
- 1 cup of hung curd
- 1 cup of heavy cream
- 1/2 cup of powdered sugar
- 1 tsp of cardamom powder
- 1 tsp of saffron strands
- 1/4 cup of milk
- 1 tbsp of chopped nuts (pistachios, almonds, or cashews) for garnishing
- In a large mixing bowl, whisk the hung curd until it becomes smooth and creamy.
- In another mixing bowl, whisk the heavy cream until it forms soft peaks.
- Add the powdered sugar, cardamom powder, and saffron strands to the whipped cream and whisk it again for a few seconds.
- Slowly add the whipped cream mixture to the hung curd, and mix well.
- Add milk to the mixture and whisk it until it becomes light and fluffy.
- Pour the mixture into individual dessert bowls and refrigerate with Voltas NeoFrost™ Dual Cooling technology for 2-3 hours, keeping the natural goodness intact.
- Once the mousse has set, sprinkle the chopped nuts on top and serve chilled.
COCONUT WATER PANNA – A twist on the classic Aam Panna that uses coconut water instead of mango. Microwave water, sugar, and spices until the sugar dissolves, then mix it with coconut water, lime juice, and ice.
- 2 cups of fresh coconut water
- 1 cup of coconut cream
- 1/2 cup of sugar
- 1/4 cup of lemon juice
- 1/4 cup of chopped mint leaves
- 1 tsp of cumin powder
- 1 tsp of black salt
- Ice cubes for serving
- In a blender, add fresh coconut water, coconut cream, sugar, lemon juice, chopped mint leaves, cumin powder, and black salt. Blend everything together until smooth.
- Strain the mixture through a fine mesh strainer to remove any pulp or seeds.
- Let the mixture chill for about 30 minutes to an hour, the NeoFrost™ Dual Cooling technology will ensure that your drink remains fresh and intact by maintaining the correct temperature and humidity levels
- Once chilled, pour the Coconut Water Panna into glasses filled with ice cubes.
- Garnish with some chopped mint leaves and serve chilled.