

Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
Loading...
Perfectly spiced Kolhapuri Chicken Rassa with Bhakri and gut-friendly Curd. A protein-packed delight!

A fiery and aromatic chicken curry from Maharashtra, famous for its vibrant red gravy and complex spice blend. This authentic recipe delivers a punch of heat and flavor, best enjoyed with bhakri or steamed rice.
Serving size: 1 cup

A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Serving size: 2 pieces

Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.


Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!


Perfectly spiced Nagpuri mutton curry with soft chapatis – melt-in-mouth comfort food at its best!


Aromatic prawns rice with tangy solkadhi – an energy-giving, soul-satisfying combo you'll adore!


Perfectly spiced crab curry with wholesome bhakri – a protein-packed comfort food experience!


Aromatic, melt-in-mouth mutton rassa with fluffy rice – protein-packed comfort food you'll crave!


Perfectly spiced Saoji chicken with jowar bhakri – an energy-giving, soul-satisfying meal for any night!
Perfectly spiced Kolhapuri Chicken Rassa with Bhakri and gut-friendly Curd. A protein-packed delight!
This maharashtrian dish is perfect for dinner. With 1117.3600000000001 calories and 63.83g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the Chicken
Prepare the Kolhapuri Masala
Cook the Gravy Base
Cook the Chicken
Simmer the Rassa
Garnish and Serve
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into equal portions.
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
Serving size: 1 cup
Boil the Milk
Cool to Lukewarm Temperature
Inoculate with Starter
Ferment and Set the Curd
Chill and Serve