Must-try Indian recipes: Thalipeeth from Maharashtra
We had asked you, our readers, to share with us recipes and photographs of any of these wonderful dishes from the 28 states of India. We begin with Maharashtra's Thalipeeth
Nothing can possibly prepare you for the diversity of India and its cuisines.
Following up on a list by Storypick, we invited you, our readers, to share recipes from select dishes from India's 28 states.
We have, as always, been inundated with your responses and begin with this recipe of Maharashtra's Thalipeeth sent to us by Jyoti Vagare:
- 2 cups bhajani*
- 1 large onion, finely chopped
- A handful of cilantro, finely chopped
- Any vegetable of your choice (cabbage, methi, spinach, carrot, spring onions, doodhi etc) chopped or grated
- Turmeric powder, chilli powder, salt and sugar to taste
- A pinch of Asafoetida
- Mix all the ingredients in a large bowl
- Add water and make into dough that is looser than one you make for rotis.
- Divide the dough in the 6-7 equal balls.
- Since the dough is loose, always wrap plastic paper around rolling board so it won't stick.
- Take the ball, rub some water on your fingers and pat into a flat, slightly thick roundish shape.
- This part is tricky and needs little bit of practice.
- While you are rolling the thalipeeth, heat a non-stick pan on it with a bit of oil or ghee on it.
- Now take the thalippeth on your hand and put in on tawa.
- Make little holes on it and drizzle some oil.
- Let it cook from both the sides till it becomes golden brown and crispy.
- Serve hot with Indian butter -- makkhan (or loni, as it is called in Marathi)
- It tastes equally good with yogurt and mango pickle.
*Bhajani is a flour mixture made by first dry roasting the following ingredients on low flame and then grinding it: 1kg jowar, 1/2 kg wheat, 1/2 kg rice, 1/4 kg chana dal, 1/4 kg moong dal, a handful of coriander seeds
Readymade Bhajani is also easily available in most local markets these days.
Love to cook? Care to share?
Here are the other recipes we are looking for along with photographs
Andhra Pradesh: Gongura Pachadi
Arunachal Pradesh: Smoked Pork In Sengmora Xaak
Assam: Masor Tenga
Bihar: Litti Chokha
Haryana: Bajra Khichdi
Himachal Pradesh: Madra
Jammu and Kashmir: Kalaadi Cheese
Karnataka: Pandi Curry
Kerala: Irachi Ishtu
Madhya Pradesh: Bhutte Ka Kees
Manipur: Khaman Asinba Kangshoi
Meghalaya: Jadoh With Pork
Nagaland: Nagaland Pork With Dry Bamboo Shoot
Odisha: Chhena Poda
Punjab: Makki-roti And Sarson-saag
Rajasthan: Malaai Ghewar
Tamil Nadu: Kambu Koozh
Tripura: Awan Bangwi With Wahan Mosdeng And Khundrupui Leaf
Uttar Pradesh: Baingan Ki Lonje
Uttarakhand: Bal Mithai
West Bengal: Daab Chingri
We are inviting you, our dear readers, to share with us your special recipes of these dishes.
Tell us how you make any of the dishes listed above.
Simply mail your recipes along with a photograph of the dish to firstname.lastname@example.org with the subject line 'Indian Recipes'.
We will publish the most lip-smacking, mouth-watering and yummiest recipes right here in Rediff.com and India Abroad.
Image: Maharashtra's Thalipeeth
Photographs: Courtesy Jyoti Vagare