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Haladiche Lonache (Fresh Turmeric pickle)

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Haladiche Lonache (Fresh Turmeric pickle) Haladiche Lonache is turmeric pickle, a traditional Indian (especially Maharashtrian) condiment made using fresh turmeric root. It’s tangy, spicy, and earthy and also known for its health benefits.  Fresh raw turmeric looks similar to organic ginger roots. They have thin light brown skin and vibrant orange flesh inside. With an earthy, citrusy, and brighter taste than dried turmeric powder, fresh turmeric has a lot of health benefits. They can be added to soups, curries, and teas. Types of Raw Turmeric: In South Asian grocery stores you will often find two types of raw turmeric: 1. Raw turmeric roots (Kachi Haldi in hindi) that are yellowish-orange inside. and hence also known as yellow turmeric. 2. Mango ginger turmeric roots (Amba haldi or Amba Haldar in hindi) that are white inside and hence also called white turmeric. Look like ginger on the outside. While I have used both the yellow raw turmeric and mango ginger turmeric in this recip...
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Kairiche Lonche ( Raw Mango Pickle)

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Kairiche Lonche ( Raw Mango Pickle) Here’s a quick and tasty instant Kairiche Lonche ( Raw Mango Pickle) Recipe: Ingredients: Raw mango (kachhi ambi) – 2 medium (about 250g), chopped into small cubes  Vegetable oil – 2–3 tbsp (adjust to taste)  Mustard seeds (rai) – 1 tsp   Asafoetida (hing) – a pinch  Turmeric powder – ½ tsp  Coriander powder – 1 tsp Red chili powder – 1 tsp (adjust to taste)  Salt – 1.5 tsp (or to taste)  Optional – jaggery or sugar – 1 tsp (if you like a slight sweet touch)  Instructions: Prep the mangoes: Wash and dry the raw mangoes completely. Cut them into small bite-sized cubes.  Temper the spices: Heat oil in a small pan. Add mustard seeds, let them splutter.  Add hing, Stir for a few seconds. Mix everything: In a bowl, add chopped mangoes, turmeric powder, salt, coriander powder, and red chili powder.  Mix well so the masala coats all the pieces, Pour temper over it. (Optional) Add jaggery if using, and st...
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Butter Paneer Recipe - Easy to make Recipe

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Butter Paneer A classic Indian dish! Butter Paneer Recipe Ingredients: 250g paneer (Indian cheese), cut into cubes 2 tablespoons butter 1 onion 1 bell pepper 2 cloves garlic, minced (optional) 1 teaspoon ginger paste (optional) 2-3 tomato  1 tablespoon butter chicken masala (optional) 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon kasuri methi (dried fenugreek leaves) Salt, to taste 1 cup heavy cream (optional) Fresh cilantro, for garnish Instructions: 1. Prepare the paneer:   Cut the paneer into cubes and set aside. 2. Boil and grind vegetables:   Boil onions, bell peppers, nuts and tomatoes , and grind them. Add the grind puree to the pan and cook for 2-3 minutes, stirring occasionally. Add butter, and cook for another 2-3 minutes. 3. Add the ginger paste and spices:   Add cumin powder, coriander powder, turmeric powder, kasuri methi, salt and red chili powder to the pan. Cook for 1 minut...
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Puran Poli Recipe - Maharashtrian Food

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Puran Poli  A classic Maharashtrian sweet flatbread! Puran poli Recipe: Ingredients: For the dough: 2 cups wheat flour 1 teaspoon salt 1 tablespoon ghee (clarified butter) 1/4 teaspoon turmeric powder (optional) Water, as needed For the puran (filling): 1 cup chana dal 1 cup jaggery, grated 1/4 teaspoon cardamom powder 1/4 teaspoon nutmeg powder (optional) 1 tablespoon ghee (clarified butter) Instructions: 1. Prepare the dough:  Combine the flour, salt, ghee or oil, and turmeric powder (if using) in a mixing bowl. Gradually add water to form a smooth dough. Knead for 5-7 minutes. 2. Prepare the puran:  Cook the Chana dal in water until it is soft. Drain the dal. Combine the drained cooked dal with jaggery, cardamom powder, nutmeg powder (if using), Mix well. Cook on medium heat, stir continuously until the jaggery melts and blends with the dal. Keep stirring until the mixture thickens and starts leaving the sides of the pan (it should be thick but soft). Turn off the heat...
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Sakharechya Gathi Recipe for Gudi Padwa

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Sakharechya Gathi Recipe for Gudi Padwa Sakharechya Gathi (ą¤øाą¤–ą¤°ेą¤š्ą¤Æा ą¤—ाą¤ ी) is a traditional Maharashtrian sweet prepared especially for Gudi Padwa. These sugar-coated knots are offered to the Gudi and later distributed as prasad. Sakharechya Gathi Recipe: Ingredients:   1 cup sugar  ½ cup water  1 tsp ghee  ¼ tsp cardamom powder  Few drops of edible food color (optional)  Cotton thread or thin twine  Method: 1. Prepare the Thread Knots:  Tie small knots or loops in the thread (optional) to help the sugar syrup stick.  2. Make the Sugar Syrup:  In a pan, add sugar, water and ghee, then heat on medium flame.  Stir continuously until the sugar dissolves completely. Let the syrup reach a thick consistency (almost 2-string consistency).  Add cardamom powder and food color (if using).  3. Coating the Thread:  Add thick sugar syrup on thread one by one 8-9 times. Let the sugar syrup coat the threads properly.  Hang the...
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Gulab Jamun Recipe - Simple and Delicious Recipe

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Gulab Jamun using Gits mix A convenient and delicious dessert!  Here's a simple recipe for Gulab Jamun using Gits mix: Ingredients: 1 packet Gits Gulab Jamun Mix (150g) 1 cup lukewarm milk or water  Ghee or oil for frying Sugar syrup (see below for recipe) Sugar Syrup: 1 cup granulated sugar 1 cup water 1 tablespoon rose water (optional) 2 Green cardamom pods (or 1 tablespoon cardamom powder) (optional) Instructions: 1. Prepare the dough:   In a large mixing bowl, combine the Gits Gulab Jamun Mix and lukewarm milk or water. Mix well to form a smooth dough. 2. Knead the dough:   Knead the dough for 5-7 minutes until it becomes soft and pliable. 3. Shape the jamuns:   Divide the dough into small balls, about the size of a small lemon. 4. Fry the jamuns:   Heat ghee or oil in a deep frying pan over medium heat. Fry the jamuns until they are golden brown. 5. Soak in sugar syrup:   Remove the fried jamuns from the oil and soak them in the sugar syrup. 6. S...
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Kothimbir Vadi Recipe (Coriander Fritters) using Jowar Flour

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Kothimbir Vadi using Jowar Flour Kothimbir Vadi is a classic Maharashtrian snack. Kothimbir Vadi Recipe (Coriander Fritters) using Jowar Flour: Ingredients: 1 cup coriander leaves (kothimbir) 1/2 cup chickpea flour (besan) 1/2 cup jowar flour 1/4 cup rice flour 1/4 cup grated coconut (optional) 1/2 teaspoon sesame seeds 1/2 teaspoon ajwain  1/4 teaspoon turmeric powder 1/4 teaspoon red chili powder 1/4 teaspoon coriander powder Salt, to taste 1/4 cup lemon juice Water, as needed Oil, for frying Instructions: 1. Prepare the coriander mixture:  Chop the coriander leaves finely and mix with chickpea flour, Jowar flour, rice flour, grated coconut(if using), sesame seeds, ajwain, coriander powder, turmeric powder, red chili powder, and salt. Add lemon juice and water to the mixture to form a soft dough. 2. Shape the dough: Shape the dough into small rectangles. 3. Steam the dough: Place  the dough rolls into steamer plate apply oil to steamer plate and dough rolls, and cook f...
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