Maharashtrian Anda Bhurji Rassa
Anda bhurji rassa turns scrambled egg into a thin Maharashtrian curry with dried coconut and garlic.
Indian recipes
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Maharashtrian Batata Rassa
Batata rassa is a thin Maharashtrian potato curry, red with chilli and eaten with bhakri.
Maharashtrian Chawli Chi Bhaji
Chawli chi bhaji cooks cowpeas with onion and garlic into a thin Maharashtrian curry.
Maharashtrian Chirote
Maharashtrian chirote are layered Diwali pastries rolled with rice-flour paste, fried crisp and dusted with powdered sugar.
Maharashtrian Coconut Karanji
Maharashtrian coconut karanji is a Diwali pastry with a flaky fried shell and dry coconut, poppy seed, nut and cardamom filling.
Maharashtrian Danyachi Amti
Danyachi amti is a thin Maharashtrian peanut broth eaten on fasting days, tempered in ghee with cumin.
Maharashtrian Dink Ladoo
Dink ladoo binds roasted wheat flour and puffed edible gum with jaggery, a winter sweet from Maharashtra.
Maharashtrian Farasbi Chi Bhaji
Farasbi chi bhaji cooks green beans with crushed peanuts and garlic, dry and quick.
Maharashtrian Flower Batata Rassa
Flower batata rassa is a thin Maharashtrian curry of cauliflower and potato, red with chilli.
Maharashtrian Kaju Usal
Kaju usal cooks cashews in a thin Maharashtrian gravy with coconut and garlic.
Maharashtrian Kala Masala Bhaat
Kala masala bhaat cooks rice with aubergine and the dark Maharashtrian kala masala.
Maharashtrian Khandeshi Dal
Maharashtrian Khandeshi dal is a spicy toor-urad dal with dark roasted onion-coconut paste and a red tarri oil layer.
Maharashtrian Kobi Chi Bhaji
Kobi chi bhaji cooks cabbage with soaked chana dal and fresh coconut, a Maharashtrian everyday sabzi.
Maharashtrian Kokum Agal
Maharashtrian Kokum Agal is a savory kokum extract with roasted cumin, black salt, and green chilli, served chilled after a long soak.
Maharashtrian Kolhapuri Dal
Maharashtrian Kolhapuri dal is a bold pigeon pea and masoor dal with dry coconut, sesame and a red tarri oil finish.
Maharashtrian Kulith Saar
Kulith saar is a thin Maharashtrian horse gram broth, soured with kokum and tempered with garlic.
Maharashtrian Lal Bhopla Chi Bhaji
Lal bhopla chi bhaji cooks red pumpkin down with garlic until it turns sweet and soft.
Maharashtrian Lal Mathachi Bhaji
Lal mathachi bhaji cooks red amaranth leaves with garlic and green chilli until they wilt right down.
Maharashtrian Masala Khichdi
Masala khichdi cooks rice and mung dal with a Maharashtrian spice mix rather than plain.
Maharashtrian Matki Rassa Shorba
Matki rassa shorba thins the Maharashtrian sprout curry into a drinkable broth.
Maharashtrian Matki Usal
Matki usal cooks sprouted moth beans in a thin Maharashtrian gravy with onion, tomato and garlic.
Maharashtrian Mugachi Amti
Mugachi amti is a thin Maharashtrian whole mung curry, tempered with mustard and cumin in ghee.
Maharashtrian Mulyachi Koshimbir
Mulyachi koshimbir folds grated radish into yoghurt with crushed peanuts.
Maharashtrian Papdi Chi Bhaji
Papdi chi bhaji cooks fresh fava beans with garlic and mustard seeds, a Maharashtrian winter dish.
Maharashtrian Patwadi Rassa
Patwadi rassa sets spiced gram flour into slices and serves them in a thin Maharashtrian gravy.
Maharashtrian Rava Ladoo
Rava ladoo binds roasted semolina with sugar syrup and ghee.
Maharashtrian Sadha Varan
Sadha varan is plain Maharashtrian dal, cooked with turmeric alone and finished with ghee.
Maharashtrian Shengdana Salad
Shengdana salad dresses roasted peanuts with onion and tomato, a Maharashtrian koshimbir.
Maharashtrian Shepuchi Bhaji
Shepuchi bhaji cooks fresh dill with mung dal, the dill strong enough to carry the whole dish.
Maharashtrian Spicy Misal Pulao
Misal pulao puts the Maharashtrian sprout curry over rice instead of pav.
Maharashtrian Stuffed Capsicum
Stuffed capsicum fills peppers with a Maharashtrian peanut masala and cooks them until the skins blister.
Maharashtrian Tomato Saar
Tomato saar is a thin Maharashtrian tomato broth loosened with coconut and tempered with garlic.
Maharashtrian Tondli Bhaat
Tondli bhaat cooks rice with ivy gourd and goda masala, a Maharashtrian everyday one-pot.
Maharashtrian Upwas Ratali Salad
Ratali salad dresses boiled sweet potato with peanuts and pomegranate, eaten on fasting days.
Maharashtrian Vaal Pulao
Vaal pulao cooks rice with sprouted field beans, which stay slightly bitter against the spices.
Maharashtrian Vangyachi Bhaji
Vangyachi bhaji cooks aubergine with crushed peanuts, which thicken the dish as it goes.
Maharashtrian Zunka
Zunka is a thick Maharashtrian gram flour dish, drier than pithla and eaten with bhakri.
Makhana Aloo Tikki
Makhana aloo tikki binds crushed fox nuts with potato into fasting-day patties.
Makhana Kheer
Makhana kheer simmers fox nuts in milk until they soften and thicken it.
Makhana Raita
Makhana raita folds roasted fox nuts into yoghurt, so they soften slowly.
Malabar Fish Curry
Malabar fish curry simmers sardines with kokum, which sours the gravy where tamarind would elsewhere.
Malabar Pathiri
Malabar Pathiri is a soft Kerala rice flour flatbread kneaded hot, rolled thin, and cooked until it puffs in pale layers.
Malai Kofta
Malai kofta are soft paneer and potato dumplings served in a rich cashew and tomato gravy.
Malai Soya Chaap Biryani
Malai soya chaap biryani layers cream-marinated soy chaap under rice, mild throughout.
Malvani Mushroom Masala
Malvani mushroom masala uses the coastal Malvani blend, hotter and more coconut-heavy than a Kolhapuri one.
Malvani Vade
Malvani Vade are spiced rice, gram flour, and urad dal breads rested briefly and fried until crisp, golden, and spongy inside.
Mangalore Bajji (Goli Baje)
Goli baje fries a yoghurt-leavened batter into soft, tangy balls, a Mangalore teatime snack.
Mangalore Buns
Mangalore buns are slightly sweet banana bread rounds, fried rather than baked.
Mangalorean Chicken Gassi
Chicken gassi is a Mangalorean curry in roasted coconut masala, thinner and more fragrant than a Goan one.
Mangalorean Egg Ghee Roast Curry
Egg ghee roast gives boiled eggs the Mangalorean ghee roast masala, sour with tamarind and heavy with dried chilli.
Mangalorean Prawn Sukka
Prawn sukka is a dry Mangalorean dish, the prawns coated in roasted coconut masala with no gravy left.
Mangalorean Sauthekai Tovve
Mangalorean sauthekai tovve is a light cucumber and pigeon pea dal finished with coconut, cumin and curry leaves.
Mango Lassi
Mango lassi blends ripe mango, curd, milk, sugar, and cardamom into a thick Punjabi-style yogurt drink.
Masala Chaas (Spiced Buttermilk)
Masala chaas is a thin spiced buttermilk with curd, ginger, green chilli, roasted cumin, mint, and black salt.
Masala French Toast (Savoury Egg Toast)
Masala French toast soaks bread in spiced beaten egg with onion and chilli, savoury rather than sweet.
Masala Oats
Masala oats cooks rolled oats like an upma, with onion, tomato and Indian spices.
Masala Shikanji
Masala Shikanji is a North Indian spiced lemonade with roasted cumin, black salt, chaat masala, and fresh lemon.
Masala Vada (Chana Dal Vada)
Masala vada fries coarsely ground chana dal so the fritters stay craggy and crisp.
Matar Ki Ghugni
Matar ki ghugni cooks dried green peas down into a thick North Indian curry eaten as a snack or a meal.
Matar Mushroom
Matar mushroom cooks mushrooms with green peas in a light onion-tomato masala.