MINI MAHARASHTRIAN THALI



Mini Maharashtrian thali (Pithla Zunka Thecha / Kharda Bhakri platter) was made for lunch. These traditional, simple recipes make a flavorful and nutritious meal. Missing in this rural food of mini maharashtrian thali are zunka, curd, green vegetables which was compensated with sprouts. This mini Maharashtiran thali has Bhakri, pithla, mugachi bhaji, mirchi kharda and nimbu shikanji.

Bhakri is a unleavened flat bread / roti made with any of these flours (rice flour, jowar flour, bajra flour, ragi flour) These guilt free flours are made in to pliable dough, rolled thin and cooked on a tawa and puffed up on direct heat.

Pithla is made from besan / gram flour flavored with onion, garlic, green chillies and lots of hing.

Mirchi Kharda is a chunky chutney type made with green chillies, garlic and peanuts.

Mugachi bhaji is made of moong sprouts. It's an easy to make classic dish which pairs well with Bhakri/ roti.

Nimbu Shinkanji is a refreshing lemon drink made with shikanji masala.

This meal platter was served with pickled onion, green chilli and Lehsun ki chutney.

Bhakri ingredients:
Rice flour - 1 and 1/2 cup
Salt - 3/4 tsp
Hot Water - as required
Bhakri method:
Mix flour and salt, add hot water and make into soft dough. Knead for atleast 5 minutes which makes it pilable.
Roll the dough into thin bhakris, place on a hot tawa / pan cook for a minute turn it cook for a minute and allow to puff on direct flame. Apply ghee/butter and serve hot.

Mirchi Kharda ingredients:
Green Chillies - 10 nos
Garlic - 5 pods
Peanuts - 2 tbsp
Oil - 1 tbsp
Salt to taste
Mirchi Kharda method:
Grind green chillies, garlic, peanuts, salt into a coarse paste.
Heat oil in a pan add the ground paste, saute until the mixture thickens remove from heat and serve.

Pithla ingredients:
Gram Flour - 1/2 cup
Onion - 1 no, chopped
Garlic - 1 no, chopped
Green chillies - 2 nops, chopped
Red chili powder - 1/2 tsp
Asafoetida - generous pinch
Turmeric powder - 1/4 tsp
Salt - 1 tsp
Mustard seeds - 1 tsp
Oil - 1 tbsp
Water - 2 cups
Fresh Coriander leaves - 1 tbsp chopped
Pithla method:
Ina bowl add besan, turmeric powder, water mix well with out any lumps.
In a a pan / kadai heat oil add mustard seeds allow to splutter, add green chillies, hing, onion, garlic and saute well.
Add the gram flour batter, red chili powder,salt and keep stirring in medium heat. Cover and cook for 5 to 8 minutes or until the mixture thickens. Turn off the heat and add coriander mix it and serve hot.

Mugachi bhaji ingredients:
Bean sprouts - 1 cup
Potato - 1 no, cubed
Onion - 1 no, chopped
Tomato - 1 no, chopped
Khanda lahsun masala - 2 tsp or use (red chilli powder + coriander + garam masala combo)
Turmeric powder - 1/4 tsp
Hing / Asafoetida - gen pinch
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Salt - 1 tsp
Oil - 2 tbsp
Coriander - 2 tbsp
Mugachi bhaji method:
Heat oil in a pan add mustard once it splutters add curry leaves, turmeric powder, hing, onion and saute well.
Add tomatoes, moong sprouts, potatoes, lahsun masala, salt, 1 cup water and simmer for 10 minutes.
Check for potatoes if they are done, remove from heat sprinkle coriander and serve hot.

Nimbu Shinkanji ingredients:
Lemon - 2 nos
Black salt - 1/2 tsp
Cumin powder - 1/2 tsp
Sugar - 2 tbsp
Salt as reqd
Nimbu Shinkanji method: In a jar add 2 glasses chilled water, sugar, cumin powder, black salt, salt, lemon juice stir well add ice cubes and serve!!

Comments