Misal pav is one of Maharashtra’s most iconic street foods, celebrated for its fiery flavor, cultural symbolism, and hearty nutrition. Traditionally, misal refers to a spicy sprouted legume curry, most often made with moth beans, served with crunchy farsan (a fried snack mix), raw onions, lemon, and fresh coriander, and eaten alongside pav, the soft…
Tag: #Maharashtrian
Healthy WFPB Maharashtrian Kadhi for Gut Health
Maharashtrian kadhi can be easily adapted into a whole-food, plant-based (WFPB) version by using homemade plant-based yogurt made from soy, peanut, or cashew milk instead of dairy, and thickening it with chickpea flour (besan). This variation is lighter than the Punjabi kadhi and does not include deep-fried pakoras, making it naturally healthier and more digestible….
Authentic WFPB Thalipeeth: A Healthy Maharashtrian Delight
Thalipeeth, a beloved Maharashtrian flatbread, can be made fully Whole-Food Plant-Based (WFPB) without losing its traditional charm. The base is bhajani, a multigrain flour mix usually containing roasted sorghum (jowar), pearl millet (bajra), rice, wheat, and lentils like chana dal and urad dal. For a WFPB version, the flours are simply combined without oil or…
Pumpkin Sabzi
My basket from my organic farmer is a real boon. But, there is a real challenge in concocting different dishes using the same vegetables. Take, for example, the striped green pumpkin. I get this every single week of the year. Seems my farmer has planted loads of it. I get tired of making the same…
Kothimbir Vadi (Coriander Fritters)
Tea-time snacks are always quite difficult on a WFPB diet. There are several, but one soon gets bored with them. Every time I make a new discovery, I am delighted and immediately try it out. This Maharashtrian Kothimbir Vadi is one such dish. Made of besan (chickpea flour, kadalai mavu), coriander and spices, it tastes…
Another Koshimbir (Salad)
Hari and I have been largely in stay-at-home mode since March 20th. The rather compulsory quarantine is necessary, but does tend to take it’s toll. To overcome the blues, both of us spend about an hour every day, planning the menu for the following day. That means that I will have to discover/concoct new recipes…
Onion Tomato Koshimbir (Salad)
The concept of salads in India is very different from the popular notion. Most states in India have a kind of salad, but it is invariably yogurt based. Called raita in North Indian and many other parts of the country. Pachadi in several parts of South India. There are some non-yogurt based salads – like…
Kolhapuri Mixed Vegetable (Spicy Vegetable Curry)
The Kolhapur region of Maharashtra is famous for its unique and spicy cuisine. When I used to travel to Mumbai, I was always on the lookout for local dishes that would pair well with rice or Indian breads. Gujarati food was not a top priority since I do not have a sweet tooth and restaurant…
Maharashtra Chilli Garlic Chutney
I normally have a cooked breakfast like idli (split black gram and rice dumpling) or dosa (split black gram and rice crepe) at least twice a week. Both these dishes are bland. I therefore like a spicy chutney or sambar (lentil soup) as an accompaniment. Many people prefer the bland coconut chutney to go with…
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