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Tag: Hot spice

  • Kombdi Vade

    Kombdi vade is a celebratory meal from the Malvan coast of Maharashtra, made for festivals, family gatherings and Sunday lunch. Kombdi means chicken and vade are soft, puffed breads made from a flour of roasted rice, urad dal and spices, deep fried like puris. The combination is especially popular around Gauri-Ganpati and Shimga, the Konkan Holi.

    The chicken curry is rich and spicy, cooked in a gravy of roasted coconut, onion and Malvani masala, with plenty of oil and whole spices. The vade are crisp outside and soft inside, with a slightly grainy texture and a nutty flavour from the roasted flour, perfect for scooping up the gravy.

    The meal is completed with sliced onions, lemon and sol kadhi. Ready vade flour is sold in Konkan stores, but making it at home is simple if you have time to roast and mill the grains. In Malvan, the meal is served at small family-run restaurants, and visitors to the Konkan coast rarely leave without trying it.

    At a glance

    RegionMaharashtra
    CuisineMalvani
    DietNon-vegetarian
    CourseMain course
    Prep time40 minutes
    Cook time60 minutes
    Total time100 minutes
    Serves4
    Spice levelHot
    DifficultyHard
    Gluten-freeNo
    Key ingredientschicken / rice flour / urad dal / coconut

    Ingredients

    For the vade

    • 2 cups vade flour (or 1 1/2 cups rice flour + 1/4 cup urad dal flour + 2 tbsp wheat flour)
    • 1 tsp fennel seeds, crushed
    • 1/2 tsp fenugreek seeds, roasted and crushed
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1 cup hot water
    • Oil for deep frying

    For the chicken curry

    • 750 g chicken on the bone, curry cut
    • 1 tbsp ginger-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1 cup freshly grated coconut
    • 2 onions, sliced
    • 6 garlic cloves
    • 2 tbsp Malvani masala
    • 1 tsp garam masala
    • 1/4 cup oil
    • 2 cups hot water
    • 2 tbsp chopped coriander

    Method

    1. Marinate the chicken with ginger-garlic paste, turmeric and salt for 30 minutes.
    2. Roast the coconut in a dry pan on medium for 4-5 minutes until golden brown. In 1 tbsp oil, fry the sliced onions until dark brown. Grind both with garlic and a little water to a smooth paste.
    3. Heat the remaining oil in a pot on medium. Add the paste and fry for 6-8 minutes until oil separates.
    4. Add Malvani masala and garam masala and stir for 30 seconds. Add the chicken and fry on medium-high for 5 minutes until coated and lightly browned.
    5. Pour in hot water, bring to a boil, cover and simmer on low for 25 minutes until the chicken is tender and the gravy is medium-thick. Garnish with coriander.
    6. For the vade, mix the flour with fennel, fenugreek, turmeric and salt. Pour hot water over it, mix with a spoon, cover and rest for 15 minutes. Knead into a soft, smooth dough.
    7. Divide into lime-sized balls. Pat each on an oiled plastic sheet into a 4-inch disc about 1/4 inch thick, with a small hole in the centre.
    8. Heat oil to medium-hot and fry the vade one at a time, pressing gently so they puff, for 1-2 minutes per side until golden. Drain and serve hot with the curry.

    Tips

    • Vade dough should be soft; stiff dough gives hard, dense vade.
    • The hole in the centre helps the vade cook evenly and puff.
    • Make the curry first; vade are best fried just before serving.

    Serve with

    Sliced onion, lemon wedges and sol kadhi.

  • Pork Vindaloo

    Vindaloo descends from the Portuguese carne de vinha d'alhos, meat marinated in wine and garlic, which Goan cooks adapted using local palm vinegar and plenty of red chillies. Over centuries it became the signature Goan Catholic dish, made for Christmas, weddings and feasts. It has little in common with the potato-filled, fiercely hot versions found in British curry houses.

    A true vindaloo is tangy, garlicky and spicy rather than simply hot. The pork, ideally shoulder with some fat, is marinated overnight in a paste of Kashmiri chillies, garlic, ginger, cumin, peppercorns, cloves, cinnamon and vinegar, then cooked slowly until meltingly tender. The gravy is deep red, rich and slightly sweet from the onions.

    Vindaloo keeps well and improves over several days, which made it popular for feasts and travel. It is eaten with sannas, pao or steamed rice. In Goan homes, a large pot of vindaloo is made before Christmas and eaten over several days. The vinegar acts as a preservative, and the flavours deepen with every reheat.

    At a glance

    RegionGoa
    CuisineGoan
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time90 minutes
    Total time120 minutes
    Serves6
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientspork / kashmiri chillies / garlic / vinegar

    Ingredients

    For the vindaloo paste

    • 15 dried Kashmiri chillies
    • 4 dried spicy chillies
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 8 cloves
    • 2 inch cinnamon
    • 1/2 tsp turmeric
    • 15 garlic cloves
    • 2 inch ginger
    • 1/2 cup coconut or palm vinegar

    For the curry

    • 1 kg pork shoulder, cut into 1 1/2 inch pieces with some fat
    • 1 1/2 tsp salt
    • 3 tbsp oil
    • 3 onions, finely chopped
    • 1 tbsp sugar or grated jaggery
    • 1 cup hot water

    Method

    1. Soak the chillies in the vinegar for 1 hour. Grind them with the vinegar and all other paste ingredients to a fine paste.
    2. Mix the pork with the paste and salt. Cover and refrigerate for at least 8 hours, preferably overnight.
    3. Heat oil in a heavy pot on medium. Add onions and cook for 10-12 minutes until deep golden brown.
    4. Add the marinated pork with all its marinade. Fry on medium-high for 8-10 minutes, stirring, until the meat is sealed and the paste starts to darken.
    5. Add sugar and hot water, stir and bring to a boil.
    6. Cover and simmer on low for 60-75 minutes, stirring every 15 minutes, until the pork is very tender and the gravy is thick and deep red with fat on top.
    7. Taste and adjust salt, vinegar and sugar. Rest for at least an hour, or better, overnight, before serving.

    Tips

    • Use pork with some fat; lean meat dries out during the long cook.
    • Palm or coconut vinegar gives the authentic flavour; malt vinegar can be harsh.
    • Vindaloo tastes best on the second or third day.

    Serve with

    Goan pao, sannas or steamed rice.

  • Prawn Balchao

    Balchao is a Goan preparation of prawns or fish in a fiery, sweet-sour paste of red chillies, garlic, spices and vinegar. It is thought to have come to Goa from Macau, where balichao was a fermented shrimp sauce, and Goan cooks transformed it into a pickle-like curry. Prawn balchao is made by Catholic families for Christmas and festive meals.

    The flavour is intense: tangy from vinegar, hot from red chillies, sweet from sugar or jaggery and deeply savoury from the prawns. The gravy is thick and clings to the prawns. Because of the vinegar, balchao keeps for weeks in the refrigerator, and many families make it in large batches to last through the monsoon.

    A small spoon of balchao is served with rice and dal or eaten with pao. It also makes a good accompaniment to drinks. It is a popular gift for Goans living abroad. Fish and dried prawn versions are made the same way, and some families prepare balchao with pork too.

    At a glance

    RegionGoa
    CuisineGoan
    DietNon-vegetarian
    CourseSide dish
    Prep time30 minutes
    Cook time30 minutes
    Total time60 minutes
    Serves6
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsprawns / red chillies / vinegar / garlic

    Ingredients

    For the prawns

    • 500 g small prawns, cleaned and deveined
    • 1 tsp salt
    • 1/2 tsp turmeric

    For the balchao paste

    • 15 dried Kashmiri chillies
    • 5 dried spicy chillies
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 6 cloves
    • 1 inch cinnamon
    • 15 garlic cloves
    • 2 inch ginger
    • 1/2 cup coconut or palm vinegar

    For cooking

    • 1/2 cup oil
    • 2 onions, finely chopped
    • 2 tomatoes, finely chopped
    • 2 tbsp sugar or jaggery
    • Salt to taste

    Method

    1. Rub the prawns with salt and turmeric and set aside for 15 minutes. Pat dry.
    2. Soak the chillies in the vinegar for 30 minutes and grind with the remaining paste ingredients to a smooth paste.
    3. Heat 2 tbsp oil and fry the prawns on high for 2-3 minutes until pink. Remove.
    4. Heat the remaining oil on medium and cook the onions for 10-12 minutes until deep golden. Add tomatoes and cook for 5 minutes until they break down.
    5. Add the balchao paste and fry for 8-10 minutes, stirring often, until it darkens and oil separates.
    6. Add sugar and salt, then the prawns. Cook on low for 5-6 minutes until the prawns are coated and the gravy is thick.
    7. Cool completely and store in a clean glass jar in the refrigerator. Rest for at least a day before eating.

    Tips

    • Fry the prawns lightly first to remove moisture; this helps the balchao keep longer.
    • Use a clean, dry spoon when serving to prevent spoilage.
    • Increase the oil if you want to store it for longer.

    Serve with

    Steamed rice and dal, or Goan pao.

  • Malvani Fish Curry

    Malvani cuisine comes from the Sindhudurg coast of southern Maharashtra, where fish curry and rice are eaten almost every day. The curry gets its flavour from Malvani masala, a powder of more than a dozen dried spices and red chillies, and from fresh coconut ground with a little roasted onion. Kokum provides sourness instead of tamarind.

    The gravy is orange-red, medium-thick and coconut-rich, with a sharp tang from kokum and a deep spicy warmth from the masala. Firm fish such as surmai (kingfish), pomfret or bangda (mackerel) holds its shape and absorbs the flavours. Unlike Goan curries, it is not sour-sweet; the balance leans to heat and tang.

    It is eaten with steamed rice or tandlachi bhakri, a soft rice-flour flatbread, with a glass of sol kadhi to finish. The curry tastes better a few hours after cooking, once the fish has soaked up the gravy. Mackerel and prawns are common, inexpensive alternatives to surmai in everyday cooking.

    At a glance

    RegionMaharashtra
    CuisineMalvani
    DietNon-vegetarian
    CourseMain course
    Prep time25 minutes
    Cook time25 minutes
    Total time50 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientssurmai / coconut / kokum / malvani masala

    Ingredients

    For the fish

    • 500 g surmai or pomfret, cut into thick steaks
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1 tbsp lemon juice

    For the masala paste

    • 1 tbsp oil
    • 1 small onion, sliced
    • 1 1/2 cups freshly grated coconut
    • 6 garlic cloves
    • 1 tbsp coriander seeds
    • 1/2 tsp black peppercorns
    • 2 tbsp Malvani masala
    • 1 tsp Kashmiri red chilli powder
    • 1/4 tsp turmeric

    For the curry

    • 2 tbsp coconut oil
    • 1 small onion, finely chopped
    • 4-5 kokum petals soaked in 1/4 cup water
    • 1 1/2 cups water
    • Salt to taste
    • 2 tbsp chopped coriander

    Method

    1. Marinate the fish in turmeric, salt and lemon juice for 15 minutes.
    2. Heat 1 tbsp oil and fry the sliced onion on medium for 5-6 minutes until brown. Add coconut and roast for 3-4 minutes until light golden. Add garlic, coriander seeds and peppercorns and roast 1 minute more.
    3. Cool, then grind with Malvani masala, chilli powder, turmeric and about 1/2 cup water to a smooth paste.
    4. Heat coconut oil in a wide pan on medium. Cook the chopped onion for 3-4 minutes until soft.
    5. Add the ground paste and fry for 4-5 minutes until oil starts separating. Add 1 1/2 cups water and salt and bring to a boil.
    6. Simmer for 5 minutes, then slide in the fish pieces in a single layer. Cook on low for 6-8 minutes without stirring, gently shaking the pan, until the fish is opaque and flakes at the thickest part.
    7. Add the kokum with its soaking water and simmer for 2 minutes. Turn off the heat, garnish with coriander and rest for 10 minutes before serving.

    Tips

    • Add kokum at the end; boiling it for long can make the curry bitter.
    • Do not stir after adding fish; shake the pan to avoid breaking the pieces.
    • If Malvani masala is unavailable, use a mix of 1 tbsp Kashmiri chilli, 1 tsp garam masala and 1/2 tsp roasted coriander powder.

    Serve with

    Steamed rice or tandlachi bhakri, with sol kadhi.

  • Tarri Poha

    Tarri poha is Nagpur's own breakfast, sold from carts outside railway stations, colleges and offices from dawn. Plain, lightly spiced poha is topped with tarri, a thin, fiery gravy of black chana floating with red oil. The combination of soft, mild poha and spicy chana curry is unique to Vidarbha.

    The poha is cooked simply with onions, turmeric and mustard seeds and kept soft and slightly sweet. The tarri is sharp, garlicky and spicy, with a thick red oil layer from slow-cooked onion and dry coconut masala. Raw onion, fine sev, coriander and a squeeze of lemon on top add crunch and freshness.

    It is eaten for breakfast or as an evening snack, with a cup of hot tea. At home, the chana tarri can be made the night before and reheated in the morning. Stalls near Nagpur railway station and Sitabuldi are known for it, and a plate costs very little, making it a filling and cheap start to the day.

    At a glance

    RegionMaharashtra
    CuisineVidarbha
    DietVegan
    CourseStreet food
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientspoha / black chana / onion / dry coconut

    Ingredients

    For the chana tarri

    • 1 cup black chana, soaked overnight
    • 1 tsp salt
    • 1/2 cup oil
    • 2 onions, sliced
    • 1/4 cup dry coconut, grated
    • 8 garlic cloves
    • 1 inch ginger
    • 1 tsp cumin seeds
    • 1 tbsp coriander seeds
    • 2 tsp red chilli powder
    • 1 tsp garam masala
    • 1/2 tsp turmeric
    • 4 cups hot water

    For the poha

    • 3 cups thick poha
    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 8 curry leaves
    • 2 green chillies, chopped
    • 1 onion, chopped
    • 1/2 tsp turmeric
    • 1 tsp sugar
    • 3/4 tsp salt

    To serve

    • 1 onion, finely chopped
    • 1 cup fine sev
    • 1/4 cup chopped coriander
    • Lemon wedges

    Method

    1. Pressure cook the soaked chana with salt and 3 cups water for 5-6 whistles until soft.
    2. Heat 1 tbsp oil and fry the sliced onions until dark brown, about 10 minutes. Add coconut, garlic, ginger, cumin and coriander seeds and roast for 3 minutes. Grind to a paste with a little water.
    3. Heat the remaining oil in a pot on medium. Add the paste and fry for 6-8 minutes until oil separates.
    4. Add turmeric, red chilli powder and garam masala and stir for 30 seconds. Add the chana with its water and 4 cups hot water.
    5. Bring to a boil and simmer for 15 minutes until a thick layer of red oil collects on top. The gravy should be thin and soupy.
    6. For the poha, rinse in a colander, drain and toss with sugar and salt. Heat oil, crackle mustard seeds, add curry leaves, chillies and onion and cook until soft. Add turmeric and the poha, toss, cover and cook on low for 2 minutes.
    7. To serve, place poha in a bowl, pour tarri generously over it with some chana, and top with raw onion, sev, coriander and a lemon wedge.

    Tips

    • The tarri should be thin and oily, not thick like chole.
    • Skim the red oil from the top and drizzle it over the poha for the classic look.
    • Add sev only when serving so it stays crunchy.

    Serve with

    Hot tea and an extra lemon wedge.

  • Saoji Chicken

    Saoji cuisine comes from Nagpur and Vidarbha, developed by the Saoji community of weavers, who are known for intensely spicy mutton and chicken curries. Saoji bhojnalayas line the streets of Nagpur, and their curries are famous for a deep black-brown colour, a thick layer of red oil and heat that builds with every mouthful.

    The flavour comes from Saoji masala, a mix of whole spices such as dagad phool, nagkesar, maratha moggu, star anise and black cardamom, roasted dark with dry coconut, onion and plenty of dried red chilli. The gravy is thin and oily rather than thick, meant to be soaked up with roti or bhakri, and the chicken is tender and coated in spice.

    It is eaten with chapati, jowar roti, rice and raw onion, often with a glass of buttermilk to cope with the heat. In Nagpur, a Saoji meal is a weekend ritual. Mutton Saoji is just as famous, and many families cook it on Sundays. The dish is unapologetically hot, so serve it with plenty of cooling sides.

    At a glance

    RegionMaharashtra
    CuisineVidarbha
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / dry coconut / red chillies / saoji masala

    Ingredients

    For the Saoji masala

    • 8-10 dried red chillies (spicy variety)
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 1 tsp fennel seeds
    • 1 tsp poppy seeds
    • 4 cloves
    • 1 inch cinnamon
    • 1 black cardamom
    • 1 star anise
    • 1 dagad phool
    • 2 nagkesar (dried cassia buds)
    • 1 maratha moggu
    • 1/2 cup dry coconut, grated

    For the curry

    • 750 g chicken on the bone, curry cut
    • 1/2 tsp turmeric
    • 1 tsp salt plus more to taste
    • 1/2 cup oil
    • 2 large onions, finely sliced
    • 1 1/2 tbsp ginger-garlic paste
    • 1 tbsp red chilli powder
    • 3 cups hot water
    • 2 tbsp chopped coriander

    Method

    1. Rub the chicken with turmeric and 1 tsp salt and set aside.
    2. Dry roast the whole spices and chillies on low heat for 3-4 minutes, stirring, until they darken and smell intensely aromatic. Remove and roast the coconut for 4-5 minutes until dark brown.
    3. Heat 2 tbsp oil and fry the sliced onions on medium for 10-12 minutes until very dark brown, almost black at the edges. Grind them with the roasted spices and coconut and a little water to a smooth, dark paste.
    4. Heat the remaining oil in a heavy pot on medium until hot. Add ginger-garlic paste and fry for 1 minute.
    5. Add the ground paste and fry for 8-10 minutes, stirring often, until it turns very dark and oil floats out clearly.
    6. Add red chilli powder and the chicken. Fry on medium-high for 6-8 minutes until the chicken is browned and coated.
    7. Pour in the hot water, add salt to taste and bring to a boil. Simmer covered on low for 20-25 minutes until the chicken is tender and a thick layer of red oil floats on top. Garnish with coriander.

    Tips

    • Saoji curry is meant to be oily; the oil carries the spice and is scooped up with roti.
    • Roast the masala to a deep colour but stop before it smells burnt.
    • Ready Saoji masala from Nagpur shops is a good shortcut.

    Serve with

    Chapati or jowar roti, steamed rice, raw onion and buttermilk.

  • Kolhapuri Tambda Rassa

    Tambda rassa, meaning red gravy, is one half of Kolhapur's famous mutton thali. It is a thin, intensely spiced broth made from the stock of mutton bones and pieces, coloured deep red with local chillies, and served in a bowl beside a white counterpart, pandhra rassa, which is mild and milky with coconut. Diners drink the two alternately, cooling the fire of one with the other.

    The rassa should be thin enough to sip, with a glossy red oil layer floating on top. Roasted dry coconut and onion give it body and a smoky depth, while whole spices and Kolhapuri masala provide the heat. The mutton pieces simmered in it become tender and are eaten with bhakri.

    Every mutton khanaval in Kolhapur serves tambda rassa with refills, and locals judge a place by it. At home it is a Sunday dish, often made in the same session as pandhra rassa from a single pot of mutton stock. Rassa is drunk from a small bowl like soup, and refills are expected.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietNon-vegetarian
    CourseSoup
    Prep time30 minutes
    Cook time75 minutes
    Total time105 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / dry coconut / onion / kolhapuri masala

    Ingredients

    For the mutton stock

    • 500 g mutton on the bone (shoulder and ribs), cut small
    • 1 tbsp ginger-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 5 cups water

    For the masala

    • 1 tbsp oil
    • 2 onions, sliced
    • 1/2 cup dry coconut, grated
    • 8 garlic cloves
    • 1 inch ginger
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 4 cloves
    • 1 inch cinnamon
    • 1/2 tsp black peppercorns
    • 1 tsp white sesame seeds

    For the rassa

    • 5 tbsp oil
    • 2 bay leaves
    • 1 small onion, finely chopped
    • 1 tbsp Kolhapuri masala
    • 1 tsp Kashmiri red chilli powder
    • Salt to taste
    • 2 tbsp chopped coriander

    Method

    1. Rub the mutton with ginger-garlic paste, turmeric and salt. Pressure cook with 5 cups water for 6-7 whistles on medium until tender. Strain, keeping the stock and the pieces separately.
    2. Dry roast the coriander, cumin, cloves, cinnamon, peppercorns and sesame on low for 1-2 minutes until fragrant.
    3. Heat 1 tbsp oil and fry the sliced onions on medium for 8-10 minutes until deep brown. Add coconut and roast for 4-5 minutes until dark brown. Add garlic and ginger and cook for 1 minute.
    4. Grind the roasted spices, onion and coconut with 1/2 cup stock to a very fine paste.
    5. Heat 5 tbsp oil in a pot on medium. Add bay leaves and the chopped onion and cook for 4 minutes until golden.
    6. Add the ground paste and fry for 5-6 minutes until it darkens. Lower the heat, add Kolhapuri masala and chilli powder and stir for 30 seconds.
    7. Add the mutton pieces and toss for 2 minutes. Pour in all the stock, adding water to make about 5 cups.
    8. Bring to a boil and simmer uncovered on medium-low for 15-20 minutes until a deep red oil layer collects on top. Adjust salt, garnish with coriander and serve hot.

    Tips

    • Use bony pieces; the gelatin in the bones gives the rassa body without thickeners.
    • Kolhapuri masala varies widely in heat. Start with less and add more after tasting.
    • Serve with pandhra rassa if you want the full Kolhapuri experience.

    Serve with

    Jowar bhakri, steamed rice, sliced onion and pandhra rassa.

  • Kolhapuri Chicken

    Kolhapur, in southern Maharashtra, is famous for its love of heat, and its chicken curry is one of the boldest in the country. The flavour comes from Kolhapuri masala, a blend of local red chillies called lavangi and sankeshwari with a long list of whole spices, and from a paste of dry coconut and onion roasted until nearly black.

    The gravy is dark reddish-brown, thick and oily, with layers of smoky coconut, sesame, poppy seeds and spices beneath the chilli. It is hot but not just hot: the roasting gives a deep, almost bitter-sweet richness. Chicken on the bone is preferred, since it adds body to the gravy. Expect it to be fiery.

    In Kolhapur it is served with bhakri or chapati, rice and a bowl of the thin tambda and pandhra rassa. The recipe can be made less fiery by using more Kashmiri chilli, but true Kolhapuri food is meant to make your eyes water. A cold glass of buttermilk on the side helps, and so does a squeeze of lemon.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / dry coconut / onion / kolhapuri masala

    Ingredients

    For the marinade

    • 750 g chicken, curry cut on the bone
    • 1 tbsp ginger-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 2 tbsp curd

    For the roasted masala

    • 1 tbsp oil
    • 2 large onions, sliced
    • 1/2 cup dry coconut, grated
    • 1 tbsp white sesame seeds
    • 1 tsp poppy seeds
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 4 cloves
    • 1 inch cinnamon
    • 1 black cardamom
    • 2 bay leaves
    • 1 dagad phool (stone flower)
    • 6 dried red chillies (mix of Kashmiri and spicy)
    • 8 garlic cloves
    • 1 inch ginger

    For the curry

    • 4 tbsp oil
    • 1 onion, finely chopped
    • 1 tomato, chopped
    • 2 tsp Kolhapuri masala or 1 1/2 tsp hot red chilli powder
    • 1/2 tsp salt
    • 2 cups hot water
    • 2 tbsp chopped coriander

    Method

    1. Marinate the chicken with ginger-garlic paste, turmeric, salt and curd for at least 30 minutes.
    2. In a dry pan on low heat, roast the coriander, cumin, peppercorns, cloves, cinnamon, cardamom, bay leaves, stone flower and red chillies for 2 minutes until fragrant. Remove, then roast sesame and poppy seeds for 1 minute.
    3. Heat 1 tbsp oil, add sliced onions and fry on medium for 8-10 minutes until deep brown. Add the coconut and roast for 4-5 minutes, stirring constantly, until dark brown but not burnt. Add garlic and ginger for 1 minute.
    4. Cool everything and grind together with about 1/2 cup water to a smooth, thick paste.
    5. Heat 4 tbsp oil in a heavy pot on medium. Add the chopped onion and cook for 5 minutes until golden. Add the tomato and cook for 3-4 minutes until soft.
    6. Add the ground masala and fry for 6-8 minutes, stirring often, until it darkens and oil separates at the edges. Add Kolhapuri masala and stir for 30 seconds.
    7. Add the chicken and sear in the masala on medium-high for 5 minutes until the pieces are coated and firm.
    8. Pour in hot water and salt, bring to a boil, cover and simmer on low for 20-25 minutes until the chicken is tender and the gravy is thick with a layer of red oil on top. Garnish with coriander.

    Tips

    • Roast the coconut patiently on medium-low; it should be evenly dark brown. Burnt coconut makes the curry bitter.
    • Stone flower (dagad phool) gives the authentic Kolhapuri aroma; find it at spice shops or online.
    • Rest the curry for 30 minutes before serving; the flavours deepen considerably.

    Serve with

    Jowar bhakri or chapati, steamed rice, sliced onion and lemon.

  • Zunka Bhakri

    Zunka bhakri is the food of Maharashtra's farmers and labourers, and the pairing is so deeply associated with rural life that the state government once ran a subsidised zunka bhakar kendra scheme. Zunka, also called pithla when made wetter, is gram flour cooked with onion, garlic and chilli until dry and crumbly. Bhakri is an unleavened flatbread of jowar or bajra patted by hand.

    The zunka is savoury, garlicky and pleasantly coarse, with toasted bits stuck to the pan that everyone fights over. The bhakri is thick, slightly smoky and wholesome, with a puffed, papery top layer. Together with raw onion, a green chilli and a dab of thecha, it makes a complete, sustaining meal.

    Zunka takes about fifteen minutes and needs only pantry staples, so it is a common quick lunch. Making bhakri by hand takes practice, since jowar has no gluten and cracks easily, but a few attempts are usually enough. Pithla bhakri is also a popular trekking meal at forts around Pune, sold by villagers at the top.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseMain course
    Prep time15 minutes
    Cook time35 minutes
    Total time50 minutes
    Serves3
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbesan / onion / jowar flour / garlic

    Ingredients

    For the zunka

    • 1 cup (100 g) besan
    • 3 tbsp oil
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 8 curry leaves
    • 8 garlic cloves, crushed
    • 3 green chillies, chopped
    • 2 medium onions, finely chopped
    • 1/2 tsp turmeric
    • 1 tsp red chilli powder
    • 3/4 tsp salt
    • About 1/2 cup water
    • 2 tbsp chopped coriander

    For the jowar bhakri

    • 2 cups (240 g) jowar flour
    • 1/4 tsp salt
    • About 1 cup hot water
    • Extra jowar flour for patting

    Method

    1. For the bhakri, mix jowar flour and salt, add hot water and mix with a spoon. When cool enough to touch, knead hard with the heel of your palm for 4-5 minutes into a smooth, crack-free dough. Knead each portion again just before shaping.
    2. Take an orange-sized ball, place it on a floured board and pat with your palm, rotating it, into a 7-inch round. Lift onto a hot tawa on medium-high, top side down.
    3. Brush the upper surface with water. When the water dries, after about 1 minute, flip. Cook for 1 minute more, then hold it directly over a flame or press with a cloth so it puffs. Keep warm in a cloth.
    4. For the zunka, heat oil in a kadhai on medium. Crackle mustard seeds, add cumin, asafoetida, curry leaves, garlic and chillies and cook for 1 minute until the garlic turns golden.
    5. Add onions and cook for 4-5 minutes until soft and lightly coloured. Add turmeric, chilli powder and salt.
    6. Lower the heat and sprinkle in the besan, stirring constantly. Roast for 3-4 minutes until it smells nutty and coats the onions.
    7. Sprinkle water a little at a time, stirring and breaking up lumps, until the besan is moist and crumbly. Cover and cook on low for 5-6 minutes, stirring twice, until it is cooked and slightly crisp at the bottom. Garnish with coriander.

    Tips

    • Fresh jowar flour binds better; old flour cracks while patting.
    • Let the zunka catch slightly at the bottom; those crisp bits are the best part.
    • For pithla, use more water so it cooks into a soft, spoonable consistency.

    Serve with

    Raw onion, green chilli thecha and a glass of buttermilk.

  • Misal Pav

    Misal is a breakfast institution across Maharashtra, with fierce loyalty to regional styles. Kolhapur's misal is the hottest, with a thin, oily red rassa; Puneri misal adds poha and potato; Nashik's is dark and black-masala heavy. All share the same structure: a bowl of spiced sprouted beans, a ladle of fiery gravy called kat or tarri, and a mountain of crunchy farsan on top.

    The base is usually matki (moth bean) sprouts cooked with onion and tomato, while the kat gets its colour and heat from Kolhapuri chilli and a roasted paste of dry coconut, onion and garlic. Eating it is a balance act: crunch from farsan, cool sharpness from raw onion and lemon, and heat from the rassa, which you pour in to your own tolerance.

    Misal is eaten with soft pav, often with a glass of buttermilk or a cup of tea to soothe the heat. Restaurants serve the kat separately so you can top up as you eat. Pune, Nashik and Kolhapur each claim the best misal in the state, and every town has its famous joint with a queue outside on Sunday mornings.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseBreakfast
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsmatki sprouts / dry coconut / onion / farsan

    Ingredients

    For the masala paste

    • 1 tbsp oil
    • 1 large onion, sliced
    • 1/3 cup dry coconut (kopra), grated
    • 8 garlic cloves
    • 1 inch ginger
    • 1 tomato, chopped

    For the usal and kat

    • 2 cups matki sprouts
    • 4 tbsp oil
    • 1 tsp mustard seeds
    • A pinch of asafoetida
    • 10 curry leaves
    • 1 small onion, finely chopped
    • 1/2 tsp turmeric
    • 2 tsp Kolhapuri or Kashmiri red chilli powder
    • 1 tsp hot red chilli powder
    • 2 tsp goda masala or kanda-lasun masala
    • 1 1/2 tsp salt
    • 1 small piece jaggery
    • 2 kokum petals
    • 4 cups hot water

    To serve

    • 2 cups mixed farsan or chivda
    • 1 onion, finely chopped
    • 1/2 cup chopped coriander
    • Lemon wedges
    • 8 pav

    Method

    1. Heat 1 tbsp oil, add the sliced onion and fry on medium for 5-6 minutes until brown. Add the coconut and roast for 3-4 minutes, stirring, until it turns reddish-brown and fragrant. Add garlic, ginger and tomato for 1 minute. Cool and grind to a fine paste with a little water.
    2. Pressure cook the matki sprouts with 1 1/2 cups water, a pinch of turmeric and salt for 1 whistle only. They should be cooked but hold their shape.
    3. Heat 4 tbsp oil in a pot on medium. Crackle the mustard seeds, add asafoetida, curry leaves and the chopped onion and cook for 3-4 minutes until soft.
    4. Add the ground masala paste and fry for 5-6 minutes, stirring often, until the oil separates and the paste darkens.
    5. Lower the heat, add turmeric, both chilli powders and goda masala and stir for 30 seconds without burning.
    6. Remove one-third of this masala to a separate pan for the kat. Add the cooked matki with its water to the main pot, plus 1 cup hot water, half the salt, jaggery and a kokum petal. Simmer for 10 minutes to make the usal.
    7. To the reserved masala add 3 cups hot water, the rest of the salt and a kokum petal. Boil for 10-12 minutes until a layer of red oil (tarri) floats on top. This is the kat.
    8. To serve, ladle usal into a bowl, pour kat over it, top with farsan, chopped onion and coriander, and add a lemon wedge. Serve with pav and extra kat on the side.

    Tips

    • Do not overcook the sprouts; mushy matki makes the misal pasty.
    • The red oil layer on the kat is the hallmark of a good misal; let it boil until you see it.
    • Add the farsan only at the table so it stays crunchy.

    Serve with

    Soft pav, buttermilk or cutting chai, and extra kat in a jug.