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When it comes to food, Maharashtra will never disappoint you. From the world famous pav bhaji to the delicious bhelpuri, Maharashtra has a lot to offer to food lovers. It is food heaven for both vegetarians and non vegetarians alike.


Basundi is a sweet dish made in Maharashtra. It is condensed by boiling the sweetened milk on low heat which gives it a nice flavour. Sugar, cardamom or saffron is added to augment the flavour and texture. Different types of basundi are custard apple basundi and angoor basundi.

Basundi is a sweet dish made in Maharashtra. It is condensed by boiling the sweetened milk on low heat which gives it a nice flavour. Sugar, cardamom or saffron is added to augment the flavour and texture. Different types of basundi are custard apple basundi and angoor basundi.

Bhelpuri is a savoury snack common in Maharashtra.It is a mixture of puffed rice, chopped onions,chopped tomatoes,tamarind chutney. Bhelpuri can be served in a lot of ways, but usually it is served on a paper which is folded in the form of a cone and is consumed using a paper spoon.

Bhelpuri is a savoury snack common in Maharashtra.It is a mixture of puffed rice, chopped onions,chopped tomatoes,tamarind chutney. Bhelpuri can be served in a lot of ways, but usually it is served on a paper which is folded in the form of a cone and is consumed using a paper spoon.

Misal pav  has a spicy and tangy lentil curry which is made with moth beans and is served with Pav bread. At times, it is eaten with yoghurt to lessen the spice.It is decorated with a slice of Lemon and Onion Coriander sprinkled on it. This street food is readily available at any street food joint and served hot.

Misal pav has a spicy and tangy lentil curry which is made with moth beans and is served with Pav bread. At times, it is eaten with yoghurt to lessen the spice.It is decorated with a slice of Lemon and Onion Coriander sprinkled on it. This street food is readily available at any street food joint and served hot.

Modak is extensively eaten during the Ganesh Chaturthi Festival all around the state. The sweet filling is made up of fresh-grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with maida flour. The dumpling can be fried or steamed. 

Modak

Pav Bhaji is one of the spiciest, vegetarian dish. It is a mixture of boiled vegetables along with a lot of Spices and Onion Coriander mixture for garnish.Fresh and thick slices of bread, smothered in butter served with a delicious mix of moderately spiced vegetables. 

Pav Bhaji is one of the spiciest, vegetarian dish. It is a mixture of boiled vegetables along with a lot of Spices and Onion Coriander mixture for garnish.Fresh and thick slices of bread, smothered in butter served with a delicious mix of moderately spiced vegetables.

Vada Pav  is the most favorite snack in Maharashtra.It is Potato Bhaji ball dipped in Besan Flour and fried in hot oil. It is stuffed in Pav with Garlic Chutney and fried Chilli. VadaPav is super delicious when served hot- hot spicy and slight crunchiness. It is also known as ‘INDIAN BURGER’.

Vada Pav is the most favorite snack in Maharashtra.It is Potato Bhaji ball dipped in Besan Flour and fried in hot oil. It is stuffed in Pav with Garlic Chutney and fried Chilli. VadaPav is super delicious when served hot- hot spicy and slight crunchiness. It is also known as ‘INDIAN BURGER’.
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Indian Food Recipe : Poha
23 Apr, 2014

Indian Food Recipe : Poha

Poha Recipe Poha has inherited quality of easy digestion and gets ready in minutes for a tummy full breakfast. It is suitable to consume for all age group, made from flattened rice. Best paired with onions, grated coconut and coriander leaves Ingredients Beaten Rice- 1 cup. Crushed Groundnuts- ¼ Cup. Coconut grated- ¼ Cup. Coriander leaves- ¼ Cup. Curry leaves- 1 stalk. Sugar- ¼ tsp. Salt to taste. Green chillies- 4. Lime Juice- 1 tsp. Oil- 1.5 tsp. Chopped onions-2. Chopped small potatoes- 2. Cumin and Mustard seeds- ½ tsp. Procedure In a vessel, Wash poha till clean. In a heavy sauce pan, heat little oil, add seeds and then potatoes. Add curry leaves and green chillies and stir it for 2-3 minutes. Add fried onions till tender. Now add poha and other ingredients. If you want little pungent taste, squeeze few drops of lemon. Garnish with little coriander and grated coconut. Serve with hot tea or coffee.  

Paneer Curry
11 Apr, 2014

Indian Food Recipe : Paneer Curry

Paneer Curry Recipe Paneer is nothing but Cottage Cheese. A Paneer curry is just another curry where curry means sauce in Tamil, a language in South India. Combination of masalas with other ingredients is a curry. Paneer curry is very popular in North India. Ingredients: Paneer – 200 gms. Tomato puree – 2 nos. Cumin Seeds – ½ tsp. Garlic- Ginger paste -1 tsp. Turmeric powder – ½ tsp. Chilli powder- ½ tsp. Cumin Powder- ½ tsp. Garam masala powder – ½ tsp. Coriander powder – ½ tsp. Cashew nuts: 10-12 nos (ground to a paste). Salt as required.   Methodology: Cut paneer into small cubes and keep aside. Add oil in a heavy bottomed pot, when hot enough add cumin seeds. Once they splutter add the ginger garlic paste. Do not let it stick to the bottom of the vessel. Keep adding little water. Now take little water add all the masalas in it and mix well. Add this to the pot and fry the masalas well till oil separates. Add tomato puree and sauté till oil separate. Add the cashew nut paste and then the cubed pieces of Paneer. In case the gravy is too dry add little water accordingly. Let the gravy boil a little and then serve hot.      

Tawa Paneer recipe
6 Jun, 2020

Indian Food Recipe: Tava Paneer

Indian Food Recipe: Tava Paneer Ingredients Paneer – ½ cups Sliced mushrooms – ½ cup Boiled green peas ½ cup Boiled potato cubes – ½ cup Chat masala – 2tsp. Dried fenugreek leaves – 2tsp. Oil – 2 tbsp. Chopped onions – ½ cup Chilli powder – ½ tsp. Chopped green chillies – ½ tsp. Turmeric powder – ¼ tsp. Finely chopped coriander – 1tbsp. Salt – to taste Serves: 3 Procedure In a mixing bowl combine potatoes, paneer, peas, mushroom, chat masala, fenugreek leaves and salt, mix well and keep aside. On a medium flame heat a non-stick tava, add the oil and saute onions for 1 minute. Add chilli powder, turmeric powder and green chillies and saute. Now add the prepared veggie mix and coriander as well, saute for 2 more minutes. Garnish with coriander and serve. Image credit: https://hebbarskitchen.com/tawa-paneer-recipe-paneer-tawa-masala

Moong Daal
19 Mar, 2014

Indian Food Recipe : Moong Daal

 Moong Daal Recipe Lentils and grams are a very integral part of Indian cuisine. The daal is made in different ways from different areas and regions in India. One can make split green gram, Pigeon peas, green gram, Black gram and the list is vast. It’s not just delicious and but also very good for health.  Ingredients: ½ cup split green gram (soaked for ½ an hour). Tomato – 1 no. ½ tsp. turmeric powder. ½ tsp. chilli powder. Coriander leaves. Green chilly -1 no. Salt as required. For the seasoning Garlic flakes – 3 . Oil as required. Cumin seeds – ½ tsp. Curry leaves – 6-7 leaves. Methodology:- Add the soaked dal with 2 glasses of water in a pressure cooker. Add one tomato, green chili, coriander leaves. Now add the masalas and salt. Pressure cook for 2-3 whistles. After the pressure has gone from the cooker take a heavy bottomed pot and add the ingredients for seasoning. When the cumin seeds start sputtering add it to the dal Serve with white rice and rotis.

Dal Makhani recipe
26 May, 2020

Indian Food Recipe: Dal Makhani

Indian Food Recipe : Green Chutney   Ingredients Urad Dal – ¾ cup Chana Dal – 1 tbsp. Rajma – 1 tbsp. Onion – 1 Ginger – 2 tbsp. Green chillies – 4 Tomato – 1 Fresh cream – ⅓ cup Yoghurt – ⅓ cup Chilli powder – 1/2 tsp. Turmeric powder – ½ tsp. Cumin seeds – 1 tsp. Ghee – 2 tbsp. Salt – to taste Serves : 6 Procedure Soak the dals for 5  hours. Chop green chillies, ginger, onions and tomatoes. Now pressure cook the dals with water. Mash well with a masher and boil again for 20 minutes. Add the yoghurt and cream to the dal. In a vessel heat ghee and fry the onions, chillies and ginger and cumin for a few minutes. Now add tomatoes, turmeric and chilli powder and fry. Add dal and balance the salt. Cook for some more time. Serve hot with chapati or rice Image Credit: By Radhikamprabhu82 – https://commons.wikimedia.org/w/index.php?curid=40987022

pork vindaloo goa food
20 Jul, 2019

Indian Food Blog : Goa

Goa is popular not only for its beaches, parties and nightlife, but it also has some superb street foods. Street food in Goa excels in all aspects and there is no denying to the fact that street food both South Goa and North Goa is lip-smacking. Bebinca is a type of pudding and a traditional Indo-Portuguese dessert. Traditional Bebinca has seven layers. The ingredients include plain flour, sugar, ghee, egg yolk, and coconut milk. It is a traditional sweet of Goa .It is also easily available to carry and preserve for a long time or eaten fresh. Chorizo Pav is a famous delicacy in Goa. Locals enjoy it as a breakfast item or even as a tea-time snack. Eaten with bread, this spicy pork meat preparation is made using a pre-cooked sausage, onions and potatoes. Gadbad Ice Cream , Goan’s favourite is served in a tall glass or bowl. It is a combination of different ice creams served in one serving, topped with noodles and jelly. The perfect summer special everyone will enjoy the Gadbad Ice Cream on a hot summer day. Vindaloo represents the diverse culture of Goa. One of the most popular street foods in the state, it is known for its spicy flavors enriched with vinegar. Made with boneless pork, a variety of Indian spices are added to the dish to make its taste memorable, including cloves, cumin, cinnamon, Kashmiri pepper and many others Ras Omelette is a regular omelette served with some chicken curry.It is garnished with coriander, onions and a dash of lime juice sprinkled on top of the completed dish and has omelette dipped in it. 

22 Apr, 2014

Indian Food Recipe : Malai Kofta

Malai Kofta Recipe The blend of rich creamy texture Malai and combination of Kofta (vegetarian balls) makes this cuisine scrumptious, finger smacking and delicious. In India, this combination was introduced by Moghuls. In ancient times, it is also referred to cooking style of Punjab of using Malai in food. Ingredients:- For Gravy Cream (125 Gms). Paneer or Khoya (75 gms). Milk (150 ml). Cashew nut- (50 Gms). White pepper powder (3 tsp.). Sugar (2.5 tsp.). Grated Ginger (2 tsp.). Nutmeg powder (¼ tsp.). Turmeric powder (1/2 tsp.). Garlic crushed (1 tsp.). Cinnamon (1). Cloves (6). Salt to taste. Ghee (3 tsp.). For Kofta Khoya (50 gms). Paneer (50 gms). Medium sized potatoes- (5). Cashew nuts- (20 Gms). Raisins (20 Gms). Chopped green chillies (4 to 5). Ginger grated (½ tsp.). Chopped Coriander (1 tsp.). Cumin seeds (1/2 tsp.). Salt to taste. For Garnishing Grated cheese or Paneer (1 tbsp.). Chopped coriander- (1 tbsp.). Cooking: Wash and boil potatoes. Mix all the ingredients of Kofta except raisins. Make small balls and then flatten it with cashew and raisins and then again make them into the balls. Repeat the procedure for the remaining dough and keep it on side. Roast cloves, cinnamon, cardamom together. Dry grind them, well grind all other gravy ingredients except ghee. In a skillet, heat ghee and then add dry powders, add gravy paste. After 2-3 minutes, then allow them to fry for 5-7 minutes. Now add 2 cups of water and let them simmer for 15 minutes on low flame. Warm the Kofta on tava. In a serving dish, place the Kofta and then add hot gravy on the koftas, Next place it in a hot oven for 5 minutes Serve hot with various breads or rice.

Halwa Poori
18 Apr, 2014

Indian Food Recipe: Halwa Poori

Halwa Poori Recipe Poori Halwa is a popular vegetarian dish. The combination of both gives a scrumptious taste to every light meal, snack or lunch. Served in small portions this duo can be largely served during occasions or festivals. Ingredients:- For making Halwa 1 Cup- Rava (semolina) 1 Cup- Sugar 1 Cup- Milk 1.5 Cup- Water 1 gram- cardamom powder Dry fruits (if preferred) Pinch- Saffron 2 tsp- Ghee (clarified butter) For making Poori 3 cups- Wheat flour 2 tsp- Oil To taste- Salt Method For Halwa- In a deep vessel, roast semolina for 2-3 minutes on low flame Add ghee and then roast again for 4 minutes on medium flame Stir the Rava well and keep it aside in a dish. Now in the same vessel, add milk, sugar and water. Add Cardamom powder, saffron and dry fruits and bring the mixture to boil on low flame. Stir the Rava continuously to avoid lumps. When the mixture forms a solid mass consider it as done and well roasted. You can use dry fruits for garnishing and then serve with hot pooris.  For Poori- In sieved flour add salt and oil. To make dough add water to knead. From the dough make small balls and make into discs measuring 8 centimeters. Deep fry them until they are golden brown. Serve with the Halwa.

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