Churma Ladoo

Ingredients and Method: Mix fine semolina, a pinch of salt, and ghee to form a dough. Make small balls from this dough, fry them in ghee, then coarsely grind and sift. Add powdered sugar (half the amount of semolina), a little pure ghee, cardamom, and nutmeg powder, and form firm ladoos.

Kelwari (Banana Patties)

Ingredients and Method: Steam firm but ripe Rajeli bananas with their skins on, then peel and mash them. Add grated fresh coconut, jaggery or sugar, and cardamom powder to taste. Add a pinch of salt and a half teaspoon of ghee to the banana mixture. Take small portions, flatten them thin like modak (traditional dumplings), fill them with the coconut mixture, and seal them. Shallow fry them with a bit of oil until golden brown, like patties.

Dhebare

Ingredients and Method: Mix bananas and jaggery, blend well, then add wheat and rice flour. Spread the mixture on a griddle like a thalipeeth (flatbread), cover, and cook on low heat with some ghee.

Tilori (Sesame Cookies)

Ingredients and Method: Mix 250 grams of flour, 200 grams of powdered sugar, 2 tablespoons of hot ghee, and sesame seeds to form a dough. Roll out a thick chapati, cut small rounds with a cup, and fry on low heat.

Coconut Ladoo
(Without Syrup)

Ingredients and Method: Roast 2 cups of fine semolina in ghee, add 1 cup of grated coconut and 2 cups of powdered sugar, mix well, add cardamom and raisins, and form ladoos. If the mixture is dry, sprinkle with a little milk. These ladooslast up to four days.

Chanpapdi

Ingredients and Method: Mix 1 cup of chickpea flour, 1 tablespoon of cornstarch, 1 spoon of oil, salt, and a little turmeric. Add a spoon of hot oil to the flour, knead into a dough, and let rest for half an hour. Roll the dough into a medium-thick chapati, cut into small rounds, and fry until crispy.

Onion-Potato Gravy Curry

Ingredients and Method: Fry ginger-garlic paste in oil, add finely chopped onion, cook until golden, then add turmeric, chilli powder, garam masala, and salt. Add sliced potatoes, stir, add water, and cook until potatoes are soft. Add garam masala before serving.

Wheat Sweet Kachori

Ingredients: 1 cup wheat flour, 1 cup khoya, half cup powdered sugar, 1 cup sugar, 1 cup fresh cream, grated mixed dry fruits, salt

Method: Make a sugar syrup. Heat oil in a pan; mix wheat flour with cream and hot oil. Mix khoya, powdered sugar, dry fruits, and salt for filling. Roll the dough, add filling, make balls, fry in oil, dip in syrup, and garnish with cashews and almonds.

Wheat Porridge with Coconut Milk

Ingredients: 1 cup coarse wheat rava, milk from 1 coconut, 2 tsp sugar, half cup jaggery, half tsp nutmeg powder

Method: Roast wheat rava, soak in hot water, then pressure cook. Add thin coconut milk, boil while stirring to avoid curdling, then add thick coconut milk. After boiling, add sugar, jaggery, and nutmeg powder.

Coconut Gharya
(Coconut Pancakes)

Ingredients: 2 cups freshly grated coconut, 2 cups powdered sugar, 4 tbsp melted ghee, 2 tbsp wheat flour, rice flour as needed, oil for frying

Method: Beat coconut, sugar, and ghee until creamy. Add wheat flour and rice flour to make a dough. Flatten small portions and fry until golden.

Banana in Coconut Milk (Shikran)

Ingredients: 2 cups thick coconut milk, 2 bananas, 4 tbsp sugar, a pinch of cardamom powder.

Method: Chill the coconut milk, add banana slices, sugar, and cardamom powder, and mix. Serve with hot chapati for a delightful combination.

The Influence of Seasonal Ingredients on Marathi Cuisine

Marathi cuisine, rich in flavours and rooted in tradition, is deeply influenced by the changing seasons. The use of seasonal ingredients is not only a reflection of nature’s bounty but also a way to ensure that the food is nutritionally balanced and suitable for the varying weather conditions. From the hot, spicy dishes of summer to the warming, hearty meals of winter, each season brings a unique set of ingredients that transform the flavours of Marathi cuisine.

Summer

(Chaitra and Vaishakh):

During the scorching summer months, Marathi cuisine relies on ingredients that help cool the body and replenish lost fluids. Fresh fruits like mangoes, tender coconut, and watermelon are popular in refreshing drinks such as panha (a raw mango drink) and solkadi (a coconut and kokum-based drink). The season also marks using ingredients like kairi (raw mango) in salads and chutneys, offering a tangy kick to the dishes. Cooling herbs like mint and coriander are used extensively, adding flavour and aiding digestion.

Monsoon (Ashadh and Shravan):

The monsoon season is marked by abundant mushrooms, leafy greens, and tubers, which grow during the rainy months. Marathi kitchens during this time often feature dishes like bhaji (vegetable curries) and pithla (a spicy gram flour curry), which are hearty and comforting. The use of kandha (onions), lasun (garlic), and ginger is prominent in monsoon recipes, as they help to enhance immunity during the damp and humid weather. Popular snacks include vada pav and batata vada, providing warmth and comfort as people enjoy these crispy treats during the rainy season.

Winter

(Magh and Phalgun):

The winter season in Maharashtra ushers in rich and warming ingredients. This is when sarson (mustard), til (sesame), and groundnuts (peanuts) find their way into many dishes. Wintertime Marathi specialities like tilgul (sesame and jaggery sweet) and puran poli (sweet stuffed flatbread) offer warmth and nourishment, symbolizing the tradition of “”tilgul ghya, god god bola”” – a gesture of sweet exchanges to welcome the new year.

Hearty stews and slow-cooked curries featuring root vegetables and legumes are also common, providing warmth and sustenance for the cold months.

Spring (Chaitra):

With its mild weather, spring sees a transition in Marathi cuisine to lighter, vegetable-based dishes. Green leafy vegetables such as methi (fenugreek) and palak (spinach) dominate the menus, often prepared in simple sautéed dishes or added to dals (lentils). The season also brings an abundance of fresh greens used in chutneys and salads, promoting detoxification and rejuvenation after the heavy meals of winter.

In Marathi cuisine, using seasonal ingredients isn’t just a culinary tradition but a philosophy of balance and health.

Eating according to the season ensures that our food tastes fresh and supports the body’s natural rhythms, providing the proper nutrients at the right time of the year.