Maharashtrian chilli pickle in lemon and mustard recipes

Traditional pickles

Traditional pickles

Right from the Maharashtrian meal to the fish curries, she learned from the domestic help at Kolkata
Amti using toor dal - Maharashtrian style

Amti using toor dal - Maharashtrian style

Once the mustard seeds starts spluttering, add the jeera, methi, hing, red chillies, green chillies, lavang, dalchini, curry leaves andginger one by one
Bharela Bataka - Maharashtra Special

Bharela Bataka - Maharashtra Special

Maharashtriancuisine is divided into two, Konkani, and Varadi. Another variant of vegetables dishes inMaharashtriancuisine is characterized by the kaala masala, which is a black coloured spicy masala mix
Pappu Charu Recipe Andhra, How To Make Pappu Charu | Dal Rasam

Pappu Charu Recipe Andhra, How To Make Pappu Charu | Dal Rasam

Andhracuisine is as amazing as any other cuisineand the main reason to write Indian recipes for my blog was I got very attracted to food cultures across India be it hyderabadi, andhra, south indian, punjabi, maharashtrian etc…
Carrot upma recipe | Gajar sooji upma

Carrot upma recipe | Gajar sooji upma

Upma is a popular maharashtrian & southindian breakfast dish. For a variation called masala upma, sambar masala or garam masala is added along with red chilli powder, instead of green chillies
Sabu Daana Kichidi

Sabu Daana Kichidi

I learnt that this was the most popular dish that was used to break a fast and was extremely popular inMaharashtrian kitchens

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Corn upma

Corn upma

Upma is a popular maharashtrian & southindian breakfast dish. For a variation called masala upma, sambar masala or garam masala is added along with red chilli powder, instead of green chillies
Rava Vermicelli Upma

Rava Vermicelli Upma

Upma is a popular maharashtrian breakfast dish Upma is usually made with Semolina (called Rava or Suji inIndia)

Navalkolache lonche ( Navalkol pickle)

The pickle is especially prepared inmaharashtrianand konkani homes during pujas or functions. In the meanwhile add the crushed and ground mustardand methi andchilli powder to cut pieces of navalkol