non-vegetariandairy-free
maharashtrian
Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
65 min
894 cal
49gProtein
66gCarbs
51gFat
3Recipes
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Fiber-rich, gut-friendly Matki Usal with soft pav and a protein-packed fried egg. So wholesome!
A classic Maharashtrian comfort food, this flavorful curry features tender sprouted moth beans simmered in a tangy tomato-onion gravy. The unique warmth of goda masala makes it truly special. Perfect with pav or bhakri.
Serving size: 1 cup
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
Serving size: 1 egg
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Fiber-rich, gut-friendly Matki Usal with soft pav and a protein-packed fried egg. So wholesome!
This maharashtrian dish is perfect for dinner. With 609.91 calories and 21.400000000000002g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the sprouts. If starting with dry moth beans, rinse and soak them overnight. The next day, drain the water, tie the beans in a damp muslin cloth, and keep in a warm place for 1-2 days until sprouts appear. Once sprouted, rinse them gently before cooking.
Heat oil in a pan or pressure cooker over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and curry leaves. Sauté for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 5-6 minutes, until they become soft and mushy. Add the spice powders: turmeric powder, red chili powder, and goda masala. Mix well and cook for one minute, stirring constantly.
Add the rinsed sprouted moth beans to the pan. Stir gently to coat them with the masala. Pour in 2 cups of hot water and add salt. Bring the mixture to a boil.
To cook, either cover the pan and simmer on low heat for 15-20 minutes, or pressure cook for 2 whistles on medium heat. The sprouts should be tender but not mushy.
Once cooked, stir in the grated jaggery and fresh lemon juice. Let it simmer for another minute for the flavors to meld. Garnish with freshly chopped coriander leaves and serve hot.
Serving size: 2 pieces
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.