Translations of spices with photographs coming soon, Table. Corrected and Updated May 2019
English name- Marathi/Hindi Name
1. Turmeric- Haldi
2. Red pepper/chillies- Lal Mirchi/Lal Mirch
3. Green Chillies- Heerwe Mirchi/Hare Mirch
4. Asafoetida- Hing/Heeng
5. Black pepper- Kali Meeri/Kali Meera
6. Cloves- Lawang/Laung
7. Fennel- Badhishep (Mote)/ Saunf
8. Cinnamon- Dalchini
9. Cardamom- Weldhode/Elaichi/Velchi
10. Coriander seed leaves or Cilantro leaves- Kothimbeer/Kothimeer
11. Ginger -Ala/Adarak
12. Garlic-Lasun/Lasan
13. Fenugreek seeds- methya/Methi
14. Poppy seeds- Khas- khas
15. Aniseed- Chote badishep/ Chote Saunf
16. Saffron- Keshar/Kesar
17. Indian Bay leaf - Tamal Patra (Tej Patta)
18. Cumin- Jeera
19. Mint leaves- Pudina
20. Mustard seeds- Moiri/Rye/Sarso
21. Nutmeg/Mace (Outer shell)-Jaiphal/Jaipatri/Javitri
22. Curry leaves- Kadi patha
23. Star Anise- Tara badishep/Chakra Phool/Phoolachakri
24. Caraway seeds- Shahjeera
25. Basil-Tulsi
26. Carom seeds- Owa /Ova (Ajwain)
27. Sesame seeds-Thil/Til
28. Black Cardamom- Bade Weldhode/Kalielaiche
29. Black cumin- Kalajeera
30. Coriander seeds- Dhane/Dhania
31. Type of Lichen-Parmotrema perlatum-Black stone flower - Dhagad Phool/Patar Phool
32. Cudpahnut-Charoli/Chironjee
33. Licorice- Jeshthmadh/Mulethi
Wednesday, September 10, 2008
Thursday, June 26, 2008
Batatachi Rasa (Potato curry, tomato base) Same formula can be used for Egg Curry
Servings for 3 (Same formula can be used for Egg Curry 4-6 eggs) Add Eggs instead of potatoes.
Ingredients:
3-4 medium potatoes (4-6 Eggs boiled peeled)
1-2 tomatoes (1 big or 2-3 small)
1-2 onions (1 big or 2 small)
3-5 cloves of garlic
2 tspns of ginger paste
3-5 spoons powdered/grated coconut wet or dry
Pinch of mustard seeds
Pinch of Cumin seeds
1 tspn turmeric powder
3 cloves
3 black pepper seeds
one stick of cinnamon
1 head of cardamom
salt to taste
Coriander leaves
Curry leaves
1 Tamal patha leaf (bay leaf)
1 Jaiphal (Nutmeg) http://www.uni-graz.at/~katzer/engl/Myri_fra.html
Pinch of Soaff (optional) for aroma (Fennel Seeds)
tiny pinch of sugar negligible amount.
1-2 spoons of Red chili powder ( according to your taste) There are two types of Red chillies one is the red colour without the spicy hotness (Paprika) and the other very hot red chili powder(Indian variety). Select accordingly.
1-2 spoons of Kali thickat (maharashtrian red chilli -curry powder) (Available in the market)
1 1/2 cup water
Directions;
coming soon
Some recipes below coming soon If you have any other recipes that you want you can send your comments and if you know even a better formula please share it.
(Kali thickat formula coming soon)
How to select the spices and grains coming soon
Maharashtrian snacks coming soon
Poha
Upit
Sheera
Leftover delights (Don't throw away leftover food)
thalipeet
phodnichya bath (made from left over rice)
Non vegetarian dishes
Paw Bhajji recipe very tasty (no need to go to the park).
Mahrastrian sweets
modhak
shankar pali (sweet and salted)
bhoondhi ladu
rawa ladoo
chakli etc.
Coming soon full translation of spices names of indian/ english
bhel
Misal paw
batatachya wada
Sandgey formula
Other vegetable dishes:
Famous Baroon Wangi- Stuffed Eggplant
Wangichi bhajji -Eggplant dry
Wangichi Bartha- Eggplant roasted (2 varieties), Bangan ki Bartha-Hindi
Dal Wanga- Eggplant and Lentils
Meetachya Heerwe wangichya bhajji- Green eggplant salted/coconut
Wangichi Bath- Eggplant rice
Wangi slices - Fried sliced Eggplant
Ingredients:
3-4 medium potatoes (4-6 Eggs boiled peeled)
1-2 tomatoes (1 big or 2-3 small)
1-2 onions (1 big or 2 small)
3-5 cloves of garlic
2 tspns of ginger paste
3-5 spoons powdered/grated coconut wet or dry
Pinch of mustard seeds
Pinch of Cumin seeds
1 tspn turmeric powder
3 cloves
3 black pepper seeds
one stick of cinnamon
1 head of cardamom
salt to taste
Coriander leaves
Curry leaves
1 Tamal patha leaf (bay leaf)
1 Jaiphal (Nutmeg) http://www.uni-graz.at/~katzer/engl/Myri_fra.html
Pinch of Soaff (optional) for aroma (Fennel Seeds)
tiny pinch of sugar negligible amount.
1-2 spoons of Red chili powder ( according to your taste) There are two types of Red chillies one is the red colour without the spicy hotness (Paprika) and the other very hot red chili powder(Indian variety). Select accordingly.
1-2 spoons of Kali thickat (maharashtrian red chilli -curry powder) (Available in the market)
1 1/2 cup water
Directions;
coming soon
Some recipes below coming soon If you have any other recipes that you want you can send your comments and if you know even a better formula please share it.
(Kali thickat formula coming soon)
How to select the spices and grains coming soon
Maharashtrian snacks coming soon
Poha
Upit
Sheera
Leftover delights (Don't throw away leftover food)
thalipeet
phodnichya bath (made from left over rice)
Non vegetarian dishes
Paw Bhajji recipe very tasty (no need to go to the park).
Mahrastrian sweets
modhak
shankar pali (sweet and salted)
bhoondhi ladu
rawa ladoo
chakli etc.
Coming soon full translation of spices names of indian/ english
bhel
Misal paw
batatachya wada
Sandgey formula
Other vegetable dishes:
Famous Baroon Wangi- Stuffed Eggplant
Wangichi bhajji -Eggplant dry
Wangichi Bartha- Eggplant roasted (2 varieties), Bangan ki Bartha-Hindi
Dal Wanga- Eggplant and Lentils
Meetachya Heerwe wangichya bhajji- Green eggplant salted/coconut
Wangichi Bath- Eggplant rice
Wangi slices - Fried sliced Eggplant
Batatachi Bhaji (Potato Recipe, Dry )
Servings for 3
Ingredients:
3 Medium potatoes (4 small)
2-3 Green chillies chopped( according to taste)
1-2 spoons of Ginger paste
Coriander leaves (Dhania)
Salt
5-6 Curry leaves (Kadi patha)
1tspn Turmeric powder (Haldi)
Pinch Cumin seed (Geera)
Pinch Mustard seeds (Mowri)
2-3 Tablespoons of Cooking oil (according to diet)
1-2 Onions -thin slices vertical (3 small or 2 medium)
2-3 spoons of lemon juice
Directions:
1. First boil the potatoes till its cooked ( in pressure cooker optional). Peel the skin off after its cooked. Cut the potatoes in cubes ( manageable bite sizes).
2. Preheat the oil in frying pan at full heat, before it heats thoroughly add the Mustard seeds and Cumin seeds. Wait till it pops up, immediately add Onions, fry till golden brown, frequently stirring, not to allow the onions to burn. After the onions are ready add the;
green chillies,
ginger paste,
curry leaves,
and
coriander leaves,
Fry consistently stirring in between for 1-2 minutes then add turmeric powder at the end. Do not allow this to burn and stick at the bottom of the pan.
Once all the ingredients are fried, add the cubes of boiled potatoes , add salt and lemon juice to taste for tangy taste. Stir till the mixture is uniform and the potatoes are fried evenly at medium heat. Preparation is ready to eat. Serve with Chapattis, Dosas or Bhakri.
(Photos coming soon)
Ingredients:
3 Medium potatoes (4 small)
2-3 Green chillies chopped( according to taste)
1-2 spoons of Ginger paste
Coriander leaves (Dhania)
Salt
5-6 Curry leaves (Kadi patha)
1tspn Turmeric powder (Haldi)
Pinch Cumin seed (Geera)
Pinch Mustard seeds (Mowri)
2-3 Tablespoons of Cooking oil (according to diet)
1-2 Onions -thin slices vertical (3 small or 2 medium)
2-3 spoons of lemon juice
Directions:
1. First boil the potatoes till its cooked ( in pressure cooker optional). Peel the skin off after its cooked. Cut the potatoes in cubes ( manageable bite sizes).
2. Preheat the oil in frying pan at full heat, before it heats thoroughly add the Mustard seeds and Cumin seeds. Wait till it pops up, immediately add Onions, fry till golden brown, frequently stirring, not to allow the onions to burn. After the onions are ready add the;
green chillies,
ginger paste,
curry leaves,
and
coriander leaves,
Fry consistently stirring in between for 1-2 minutes then add turmeric powder at the end. Do not allow this to burn and stick at the bottom of the pan.
Once all the ingredients are fried, add the cubes of boiled potatoes , add salt and lemon juice to taste for tangy taste. Stir till the mixture is uniform and the potatoes are fried evenly at medium heat. Preparation is ready to eat. Serve with Chapattis, Dosas or Bhakri.
(Photos coming soon)
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