Chokolya - Indian pasta

 The thought of making chokolya struck my mind when I was pondering over my first main dish for  poluck party.  This chokolya used to be dinnertime options at my childhood days.  This doesn't need any side-dish since it is soupy!  Wheat flour is kneaded  and rolled to individual circles.  Each circle is cut into various diamond shapes and cooked over onion-tomato base.  At my in-law's residence, she used to make rice flour dough, which is torn and shaped into  tiny roundels before adding to gravy base.

A popular variant called 'kolyass ka chokolya' where mutton chunks are added into usual preparation is known.  Also vegetarian version using finely chopped palak/other spinach forms are also seen.  The authentic chokolya is an very spicy one, tempered like biryani style.  (However, here I added lesser spices because I wanted my kid to consume) And because of its spicyness, coconut paste/powder is added in the end in order to cool the body.  

Katachi Aamti Recipe | Traditional Maharashtrian Chana Dal Aamti

Katachi Aamti is a traditional Maharashtrian delicacy prepared using chana dal stock and aromatic spices. The word "Katachi" refers to the flavorful liquid obtained while cooking chana dal, while "Aamti" means a tangy-spicy lentil-based curry. This comforting dish beautifully balances sweet, sour, and spicy flavors with the addition of jaggery, tamarind, and freshly ground spices.

Traditionally served with steamed rice, chapati, or bhakri, Katachi Aamti is a staple in many Maharashtrian households.

Ingredients

For the Masala Powder

• 2–3 tsp dry coconut
• ½ tsp cumin seeds (jeera)
• 3–4 dry red chilies
• 2 tsp coriander seeds (dhanya)
• 2 green cardamoms
• 1 bay leaf
• 2 cloves
• ½ tsp peppercorns
• 2-inch cinnamon stick

For the Aamti

• ½ cup chana dal
• 3 tsp oil
• Salt to taste
• 4–5 tsp finely chopped onions
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 dry red chilies, broken
• 5–6 curry leaves
• 5 tsp thick tamarind extract
• 3 tsp grated jaggery
• Fresh coriander leaves, for garnish
• Grated coconut, for garnish

Method

Step 1: Prepare the Chana Dal

1. Wash and soak the chana dal for about 3 hours.
2. Pressure cook with a pinch of turmeric for 3 whistles or until soft.
3. Reserve the cooking stock and keep the cooked dal aside.

Step 2: Prepare the Masala

1. Dry roast all the ingredients listed under the masala section until aromatic.
2. Allow them to cool.
3. Grind into a fine powder and keep aside.

Step 3: Prepare the Aamti

1. Heat oil in a kadai.
2. Add mustard seeds and allow them to splutter.
3. Add cumin seeds, broken red chilies, curry leaves, and chopped onions.
4. Sauté until the onions turn light golden.

Step 4: Cook the Gravy

1. Add the prepared masala powder and sauté for a minute.
2. Pour in the tamarind extract and cook until the oil begins to separate.
3. Add the cooked chana dal along with the reserved stock.
4. Stir in the grated jaggery and salt.
5. Simmer for 10–15 minutes, allowing the flavors to blend well.

Step 5: Garnish and Serve

1. Garnish with fresh coriander leaves and grated coconut.
2. Serve hot with steamed rice, chapati, bhakri, or poli.

Serving Suggestion

Katachi Aamti tastes best with hot steamed rice and a dollop of ghee, but it also pairs wonderfully with roti, chapati, bhakri, or Maharashtrian poli.

Kolhapur Pandra Rassa Recipe | Authentic White Chicken Curry from Maharashtra

 

If you love traditional Maharashtrian cuisine, then this comforting and flavourful Kolhapuri Pandra Rassa is a must-try. Unlike the fiery Tambda Rassa, this white chicken curry is mildly spiced, creamy, and soothing, making it perfect for kids and those who prefer less spicy curries.

Prepared with chicken stock, coconut milk, poppy seeds, sesame seeds, and aromatic spices, this authentic Kolhapuri white curry has a rich, silky texture with a light soupy consistency. Traditionally served alongside spicy Tambda Rassa, Pandra Rassa beautifully balances the meal with its delicate flavours.

You can also customise this recipe by adding green chilli paste if you prefer a spicier version. The same curry base can be used for mutton or even vegetarian variations.

This delicious white chicken curry tastes best with dosa, appam, neer dosa, chapati, or steamed rice.

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Ingredients for Kolhapuri Pandra Rassa

• 250 gm chicken
• 1½ cups chicken stock
  (prepared by pressure cooking chicken for one whistle)
• 3 tsp oil
• 1 onion, finely blended
• 1 tsp ginger garlic paste
• 1 tsp crushed cinnamon powder
• 1 tsp poppy seeds paste
• ½ tsp sesame seeds paste
• 1 cup coconut milk
• White pepper powder to taste
• Salt to taste
• Coriander leaves for garnish

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How to Make Authentic Kolhapuri Pandra Rassa

1. Heat oil in a kadai or deep pan. Add crushed cinnamon powder and sauté for a minute until aromatic.
2. Next, add the onion paste followed by ginger garlic paste. Cook on low flame until the raw smell disappears.
3. Add the chicken pieces along with the prepared chicken stock. Mix well and cook until the chicken starts becoming tender.
4. When the chicken is partially cooked, add the ground poppy seed and sesame seed paste. Stir well so the curry develops a creamy texture.
5. Once the chicken is almost cooked, pour in the coconut milk and simmer gently for about 5–10 minutes. Avoid boiling on high flame after adding coconut milk.
6. Finally, season with salt and white pepper powder according to taste.
7. Garnish the Kolhapuri Pandra Rassa with freshly chopped coriander leaves and serve hot.

Serving Suggestions

This mildly spiced Kolhapuri white chicken curry pairs beautifully with:

• Appam
• Dosa
• Neer dosa
• Steamed rice
• Chapati
• Bhakri

Kolhapuri Taambda Rassa Recipe | Authentic Maharashtrian Red Chicken Curry

If you love bold and spicy Indian curries, then this authentic Kolhapuri Taambda Rassa is a must-try recipe from the vibrant cuisine of Maharashtra. Originating from the famous city of Kolhapur — also known for its fiery Misal Pav and flavourful spice blends — this traditional red chicken curry is deeply aromatic, rich, and packed with authentic Kolhapuri flavours.

The word “Taambda” means red in Marathi, and this curry gets its signature vibrant red colour from the famous Kolhapuri Masala and Degi Mirch. This spicy curry is traditionally prepared with chicken or mutton, but the same masala base can also be used for vegetarian gravies.

I used homemade Kolhapuri Masala for this recipe, which can be prepared in bulk and stored in an airtight container for future use. The combination of roasted spices, dry coconut, sesame seeds, and chillies gives this curry its authentic taste and irresistible aroma.

This spicy Kolhapuri chicken curry pairs beautifully with bhakri, steamed rice, chapati, dosa, or appam.

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Preparation Details

• Preparation Time: 10 minutes
• Marination Time: 2–3 hours
• Cooking Time: 35 minutes
• Serves: 4

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Ingredients for Kolhapuri Taambda Rassa

For Marination

• 500 gm chicken
• 1 tbsp Kolhapuri masala

For Tempering

• 4 tbsp oil
• 1 bay leaf, crushed
• 1-inch cinnamon stick
• 3–4 cloves
• 2 black cardamoms
• 1 tbsp finely chopped garlic

Other Ingredients

• 1 cup finely chopped onions
• 1 tsp ginger garlic paste
• 1 cup tomato puree
• 1 tsp Degi Mirch powder
• 1 tbsp coriander powder (dhanya powder)
• Salt to taste

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How to Make Authentic Kolhapuri Taambda Rassa

Wash the chicken pieces thoroughly and pat them dry. Marinate the chicken with Kolhapuri masala for at least 2–3 hours to absorb all the flavours.

Heat oil in a kadai or deep pan. Add bay leaf, cinnamon, cloves, black cardamom, and chopped garlic. Sauté until aromatic.

Add finely chopped onions and cook until they turn light golden brown.

Now add ginger garlic paste and sauté until the raw smell disappears.

Add the marinated chicken pieces and cook on low flame for about 10 minutes in its own juices.

Next, add tomato puree, Degi Mirch powder, coriander powder, and salt. Mix everything well and check the seasoning.

Cover and cook until the chicken becomes tender and the curry develops a rich red colour with aromatic spicy flavours.

Serve hot garnished with coriander leaves if desired.

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Serving Suggestions

This spicy Kolhapuri red chicken curry tastes amazing with:

• Jowar Bhakri
• Steamed rice
• Chapati
• Dosa
• Appam

 

Authentic Maharashtrian Misal Pav Recipe | Spicy Sprouts Curry

Misal, popularly known as Misal Pav, is one of Maharashtra’s most loved street foods. Traditionally, this spicy sprouted dal curry is served with soft pav buns and topped generously with onions, coriander leaves, and crunchy farsan. Originating from Kolhapur, Misal is famous for its bold, fiery flavors and forms an important part of Maharashtrian cuisine.

Though usually paired with pav, this flavorful dish tastes equally delicious with dosa, chapathi, or any kind of bread. Today, I enjoyed it with dosa, and the combination turned out absolutely amazing.

Do give this comforting and spicy dish a try!

Things To Do First

Dry Roast & Powder

• 3–4 cloves
• 1/2 tsp cinnamon
• 1 tsp jeera

Dry roast them lightly and powder finely.

Pressure Cook

• 2–3 potatoes until soft
  Peel and cube them once cooled.

Prepare Masala Paste

Saute together:

• 1/2 cup onions
• 1/2 cup tomatoes
• 1 tsp ginger-garlic paste
• 4–5 tbsp fresh coconut scrapings

Blend the sauteed mixture into a smooth paste.

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Ingredients

To Make the Gravy (Kat)

• 3 tsp oil
• Prepared blended masala paste
• 1 tsp red chilli powder
• Salt to taste
• 1 tsp garam masala
• A pinch of turmeric
• Coriander powder
• 1 tsp roasted jeera-clove-cinnamon powder

To Make the Usal

• 3 tsp oil
• 1 tsp ginger-garlic paste
• A pinch of hing
• 1 cup steamed sprouted green gram
• 1/2 cup boiled potatoes
• A pinch of turmeric
• 1/2 tsp roasted spice powder
• 1 tsp garam masala
• 1 tsp lime juice

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Method

To Prepare the Gravy

1. Heat oil in a pan.
2. Add the prepared blended masala paste and saute well.
3. Add all spice powders and salt.
4. Pour water as needed and let the gravy simmer until oil separates on top.
5. Set the gravy aside.

To Prepare the Usal

1. Heat oil and add hing and ginger-garlic paste.
2. Add steamed sprouts and boiled potato cubes.
3. Mix in turmeric, garam masala, roasted spice powder, and salt.
4. Add enough water to achieve a pouring consistency.
5. Finally, add lime juice and simmer for a few minutes.

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How To Serve

1. Take a serving bowl and add the usal first.
2. Pour the spicy gravy (kat) over it.
3. Top with chopped onions and fresh coriander leaves.
4. Add crunchy toppings like murmura, poha chivda, or farsan if desired.

  

This is followed by adding sprouts and cubed potatos

  

 

Koshimbir Recipe | Maharashtrian Salad with Sprouts, Carrot & Curd

Koshimbir is a simple yet flavourful Maharashtrian-style salad prepared using fresh vegetables, sprouts, curd, and roasted peanuts. Traditionally, the salad is generously dressed with curd, but here a small amount of hung curd is added for a mild and balanced flavour.

Ingredients Required

• 1 cup grated carrot
• 1/2 cup green gram sprouts, steamed for 10 minutes
• 1/2 cup onions, finely chopped
• 1/2 cup tomatoes, deseeded and finely chopped
• 1 tbsp hung curd
• 1/4 cup finely chopped coriander leaves
• 1/2–1 tsp finely chopped deseeded green or red chilli
• Salt to taste
• Roasted peanut powder for topping

Method

1. In a mixing bowl, combine grated carrot, steamed sprouts, onions, tomatoes, coriander leaves, and chopped chilli.
2. Add hung curd and salt to taste.
3. Mix everything well until evenly combined.
4. Top generously with roasted peanut powder before serving.
5. Serve fresh as a side dish with a Maharashtrian meal or enjoy as a healthy salad bowl.