Tags » Maharashtrian

Sabudana Upma

Sabudana also known as Pearl tapioca or Sago is used to make Sabudana Khichdi normally eaten throughout the fast like Navratri, mahashivratri or ekadashi.

Sabudana based dishes are very popular in Maharashtra for breakfast and during fasting times. 387 more words

All Dishes

Hotel Malhar, MIDC Corner, off Nashik Road, near Hotel Fern, Bhosri, Pune

Last week; Work related visit to Chakan and while returning back realized that lunch time was over. Remembered one of the messages received in recent past regarding new eatery called Hotel Malhar, near Hotel Fern, Off-Nashik Road, Bhosri. 220 more words

Pune Restaurants

Saoji Chicken

This recipe,¬†from the Nagpur region of Maharashtra, has been adapted from the Saoji Mutton recipe in Aditya Mehendale’s book ‘Rare Gems’. This recipe works equally well with mutton (lamb), chicken, prawns and even paneer for the vegetarians among us. 230 more words


Rava Fritters

Garma garam bhajiyas for evening snack. This recepie is shared by my bestie, very yummy and crispy fritters made with rava , besan and spices. 168 more words


Palak Bhajiya (Spinach fritters )

Winter has started here in India.. was craving to have something hot and chatpata .. As i had spinach leaves in stock thought of making hot and crispy bhajjiyas for evening snacks along with garma garam chai. 150 more words


Peshwa, Aundh, Pune

Peshwa, located on ITI Road, Aundh, offers you an exceptional Maharashtrian Food. The main focus is on delicacies from Konkan and Western Maharashtra but they also have some specialties from Vidharbh region. 683 more words


Mutton Rassa and Bhakri

I had picked up gongura (red sorrel) leaves from the market last week thinking I will make Gongura Mamsam, a spicy Andhra curry that is usually devoured with piping hot rice or roti. 370 more words