Kharvas Recipe | Maharashtrian recipe for Kharvas | How to Make Perfect Kharvas | Junnu Recipe

 

Today, we've brought you a Maharashtrian recipe for Kharvas. Made from cow and buffalo colostrum milk, which is rich in protein and fiber. This dessert, made from milk that resembles paneer, tastes sweet. So, let's learn the complete method for making Kharvas.

Ingredients:

1 cup colostrum milk

2 cups full-fat milk

1 cup sugar

1 teaspoon cardamom powder

1 teaspoon saffron strands

Maharashtrian recipe for Kharvas

Instructions:

First, add colostrum milk to a bowl. Now, add full-fat milk and mix it. Add sugar or cardamom powder to it. Sprinkle saffron strands over it.

Now, sprinkle some water in a mold and pour the milk mixture into it.

Now steam it in a steamer on a low to medium flame for 20-25 minutes.

Check it with a toothpick. If it comes out clean, the kharvas is ready.

Now cool it and keep it in the fridge for 2-3 hours.

Now cut it into cubes and serve it cold.

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Basundi

Rice Kheer

Milk Peda

Mawa Barfi 

Nagpuri Tarri Poha Recipe | Nagpuri Famous Street Food Tarri Poha | Tarri Poha | Tarri Poha Recipe |

 

Today, we bring you Tari Poha, a famous street food from Nagpur. It's one of the most popular dishes there. Tari is a spicy gravy served with poha. Ready in just half an hour, this breakfast dish is easy to make at home. So, let's learn the full recipe for Tari Poha. 

Ingredients:

For the tari

1 1/2 cups black chickpeas (overnight soaked)

1 medium-sized chopped onion

3 medium-sized chopped tomatoes

2-3 green chilies

2-3 whole dried Kashmiri red chilies

4-5 garlic cloves

1 inch of ginger

1 teaspoon cumin seeds

1/2 dried coconut

1 bay leaf

1 cinnamon stick

1 star anise flower

1 black cardamom

4-5 black peppercorns

2-3 green cardamoms

2-3 cloves

2 tablespoons oil

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1 teaspoon black masala

Salt to taste

Water as needed

Chopped coriander leaves

For the poha

2 cups poha

1 medium-sized chopped onion

2 medium-sized chopped potatoes

1/2 cup peanuts

4-5 green chilies

A few curry leaves

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

Salt to taste

1 tablespoon oil

Chopped coriander leaves

1 lemon, cut into slices 

1 cup nylon sev

Nagpur's Famous Street Food Tarri Poha

Instructions:

Heat oil in a pan, add cumin seeds, and fry all the dry spices mentioned above.

On the other hand, lightly roast the dried coconut over an open flame. Then chop it and put it in a mixer jar.

Now add the chopped onion to the pan and fry until it changes color. Then turn off the heat.

When all the spices have cooled, put them in a mixer jar and grind them into a fine paste. Add the tomatoes and grind them.

Heat oil in a pan. Add all the ground spices and cook on low-medium flame for 8-10 minutes.

When the color changes and the oil starts separating, add turmeric powder, coriander powder, red chili powder, black pepper powder, and salt, and mix well.

Add water as needed and bring to a boil, along with two tomato slices. Cook for 2 minutes and then garnish with coriander leaves.

Finally, the Tarri is ready to serve.

Now it's time to make the poha. To do this, first wash the poha with clean water and set it aside. Make sure it is moist, not wet.

Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves and let them crackle.

Add peanuts and fry them. Add green chilies as well.

Add chopped onions and fry until translucent. Then add turmeric powder and salt and mix.

Add the poha and mix well. Garnish with coriander leaves.

Now, both the Nagpur-style Tarri and Poha are ready to serve.

Note:

Place some poha on a serving plate and pour the gravy over it. Serve with sev and lemon slices.

Also Read:

Maharashtrian Puran Poli

Jalgaon Mawa Kulfi

Mumbai Street Style Tava Pulao

Mumbai Ka Special Batata Vada

Poha For Breakfast

Dhaba Style Mix Veg Recipe | Mix Vegetables Recipe | How to Make Restaurant Style Mix Veg | How to Prepare Mix Vegetables |

 

When guests arrive unexpectedly and you're at a loss for what to prepare, you can serve them today's recipe. We've brought you a recipe for Dhaba-Style Mixed Vegetables, ready in just 30 minutes. You can serve it with roti or paratha. So, let's learn the complete recipe for Mixed Vegetables.

Ingredients:

2-3 medium-sized onions, chopped

2-3 medium-sized tomatoes, chopped

2 medium-sized potatoes, chopped

200-gram paneer, chopped into cubes

1/2 cup fresh green peas

1/2 cup chopped carrots

1/2 cup chopped beans

1/2 cup chopped cabbage

1/2 cup chopped cauliflower 

1/4 cup chopped capsicum

2-3 chopped green chilies

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

2 bay leaves

1 cinnamon 

4-5 black peppercorns

4-5 cloves

2-3 whole dried Kashmiri red chilies

1-2 green cardamoms

1 black cardamom

8-10 cashews

1/2 teaspoon turmeric powder

1/2 roasted cumin powder

1 teaspoon Kashmiri red chili powder

1 teaspoon coriander powder

1 teaspoon Kitchen King masala

2-3 tablespoons oil

2-3 tablespoons fresh cream 

Salt to taste

Green coriander leaves for garnishing

Water as needed

Dhaba Style Mix Veg Recipe

Instructions:

First, heat water in a pot. Add chopped potatoes, cauliflower, carrots, green peas, and beans. Cover and cook over low heat for 10-15 minutes. Then turn off the heat.

Next, heat 1 tablespoon of oil in a pan. Add cumin seeds, bay leaves, whole dried Kashmiri red chilies, cloves, green cardamom, black cardamom, cinnamon, and black pepper.

Add chopped onions and lightly fry. Add chopped tomatoes and stir. Turn off the heat and let cool.

Now, put all these ingredients in a mixer jar and make a fine paste.

Heat 2 tablespoons of oil in a pan. Add the ground paste and fry for 5 minutes.

Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt to taste. Mix well.

Add the boiled vegetables and mix well. Add Kitchen King Masala and mix well.

Finally, garnish with fresh cream and coriander leaves.

Restaurant-style mixed vegetables are ready to serve. Serve with roti or paratha.

Also Read:

Delhi Ke Famous Chhole Bhature

Restaurant Style Kaju Curry

Rajasthani Besan Gatte Ki Sabji

Maharashtrian Patvadi Rassa 

Bread Pudding Without Egg | Caramelize Bread Pudding Recipe Without Egg | Substitute for Eggless Bread Pudding | Easy Bread Pudding Recipe English | Easy Eggless Bread Pudding |

Bread Pudding Without Egg | Caramelize Bread Pudding Recipe Without Egg | Substitute for Eggless Bread Pudding | Easy Bread Pudding Recipe English | Easy Eggless Bread Pudding | Today, we bring you a recipe for Bread Pudding. It's delicious. It's soft, fluffy, and juicy. You can make it whenever you're craving something sweet. This bread pudding is made with a mixture of bread, milk, and sugar. So, let's learn the full Recipe for this Delicious Bread Pudding.

Ingredients:

1/4 cup sugar + 2 tablespoons sugar

5-6 slices of bread

1 cup full-fat milk (previously heated and cooled)

2 tablespoons custard powder

1/2 tablespoon vanilla essence

Caramelize Bread Pudding Recipe Without Egg

Instructions:

First, caramelize 1/4 cup sugar in a pan. Pour it into a cake mold, or you can use a bowl.

Cut off the corners of the bread. Cut the remaining portion into small pieces. Put it in a mixer jar and grind it finely.

Heat the milk in a pan. Once hot, add 2 tablespoons of sugar and stir. Add the custard powder and mix well. Be careful not to leave any lumps.

Now add the ground bread powder and mix well. Mix until it reaches a smooth consistency.

Pour it into the cake mold you used to fill with the caramelized sugar. Tap it two or three times to ensure it sets well.

Cover it with foil and steam it in a steamer over low heat for 20-25 minutes.

When it cools down, turn it out onto a plate and remove it. Your Caramelized Bread Pudding is ready. Serve it cold. 

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Bread Gulab Jamun

Shahi Tukda 

Crispy & Juicy Jalebi

Angoor Rabdi 

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Lauki Ka Halwa

Masaledar Pavta Bhat | Konkan Special Pavata Bhaat | Pavta Bhat | Val Khichdi | Papdi Cha Bhat | lima beans rice |

 

Today, we bring you Pavata Bhaat, a popular dish from Konkan, Maharashtra. It's also known as Val Bhaat. Khichdi typically uses rice with lentils, but this dish uses Surti Papdi/Lima beans instead. To make it more nutritious, you can add green peas or soy chunks. You can make this recipe for lunch or dinner. Pavata Bhaat and curry are a wonderful combination. So, let's learn the full recipe for this quick and easy dish.

Ingredients:

2 cups rice

1 cup lima beans/surati papdi/vaal/pavta

1 medium-sized onion, chopped

1 medium-sized tomato, chopped

1 tablespoon ginger-garlic paste

2-3 chopped green chilies

A handful of green peas

A handful of peanuts

A handful of soy chunks

Dried spices (bay leaves, 4-5 black peppercorns, black cardamom, cinnamon)

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1/4 teaspoon asafoetida

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1 teaspoon Kitchen King masala/garam masala

Salt to taste

Chopped coriander leaves

2 tablespoons oil

Konkan Special Pavata Bhaat

Instructions:

First, heat oil in a pan. Add mustard seeds, cumin seeds, and asafoetida, and let them crackle.

Next, add all the dry spices and lightly fry.

Now add chopped green chilies and fry with ginger-garlic paste.

Add chopped onions and fry until golden brown. Then add the lima beans.

Add chopped tomatoes, green peas, soy chunks, and peanuts, and mix well. Add turmeric powder, coriander powder, red chili powder, Kitchen King masala/garam masala, and salt, and mix well.

Now, wash the rice with clean water, add it, and mix it with all the ingredients.

Heat 4 cups of water and then add it to the cooker and mix. Add the coriander leaves and close the cooker. Cook on high heat for 2 whistles.

Finally, the Konkan Special Pavata Bhaat is ready. Serve with hot Kadhi Pakoda.

Also Read:

Mumbai Street Style Tava Pulao

Tomato Rice

Hydrabadi Style Veg Biryani

Maharashtrian Varan Bhat

Delicious and Healthy Recipe of Paneer Thecha | Maharashtrian Style Paneer Thecha | Thecha Paneer Tikka | Paneer Thecha Recipe | Paneer Thecha | How to Make Paneer Thecha | Malaika's Favourite Paneer Thecha

 

Delicious and Healthy Recipe of Paneer Thecha | Malaika's Favourite Paneer Thecha | Maharashtrian Style Paneer Thecha | Thecha Paneer Tikka | Paneer Thecha Recipe | Paneer Thecha | How to Make Paneer Thecha | Today, we bring you a recipe for protein- and fiber-rich Paneer Thecha. It's part of a healthy diet and also helps with weight loss. Even celebrities enjoy it for breakfast. So, let's learn the full details of this Delicious and Healthy Recipe of Paneer Thecha.

Ingredients:

200 grams of paneer (chopped)

1/4 cup peanuts

7-8 green chilies

10 garlic cloves

1 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 teaspoon salt

1/2 teaspoon coriander leaves

1/2 tablespoon lemon juice

1 tablespoon oil

Delicious and Healthy Recipe of Paneer Thecha

Instructions:

First, lightly fry the peanuts, garlic, green chilies, coriander seeds, cumin seeds, and coriander leaves in a non-stick pan.

Now, put all these ingredients in a mortar and pestle and grind them coarsely.

Add salt and lemon juice to this mixture and mix well.

Also Read:  Authentic Maharashtrian Thecha Recipe 

Now, coat each paneer piece with this paste. Apply paste to all the paneer pieces and set aside.

Heat oil in a non-stick pan. Add the coated paneer pieces, fry them, turning them one by one.

Finally, Maharashtrian Style Paneer Thecha is ready to serve. 

Delicious and Nutritious Solkadhi Drink | SolKadhi Recipe | Kokum Curry | How to Make Solkadhi | Solkadhi Drink | Solkadhi Drink Recipe |

 

Solkadhi Recipe | Kokum Curry | How to Make Solkadhi | Solkadhi Drink | Solkadhi Drink Recipe | Today, we bring you Maharashtra's famous hydrating drink, also known as Solkadhi or Kokum Curry. It's a tangy and refreshing drink, and it's mostly made in the western regions of Maharashtra, namely Goa and Konkan. It's made with fresh coconut and kokum. Let's learn the full recipe for this Delicious and Nutritious Solkadhi Drink.

Ingredients:

1 fresh coconut

1/2 medium-sized beetroot

2-3 garlic cloves

2 green chilies

1 inch of ginger

Salt to taste

1 tbsp Roasted cumin powder

Chaat masala

1 tablespoon sugar

10-12 dried kokum

1 cup hot water

Chopped coriander leaves

A few ice cubes

Delicious and Nutritious Solkadhi Drink

Instructions:

First, pour hot water into a bowl and soak the kokum in it. Let it sit for 15-20 minutes.

Now, break a fresh coconut and separate the water. Cut it into small pieces and put it in a mixer jar.

Add green chilies, garlic, ginger, cumin powder, chaat masala, salt to taste, and beetroot to make a fine paste.

Now, place a muslin cloth in a bowl and pour the paste over it. Squeeze it out to separate the milk.

Put this paste back into the jar, add water, and grind it once more. Then, strain it out to separate the milk.

Now, squeeze the soaked kokum thoroughly to extract the pulp.

Kokum water, or strained coconut milk, is a good way to mix both ingredients thoroughly. Immediately garnish it with coriander leaves and add ice cubes. The chilled Solkadhi Drink is ready.