

Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
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Fluffy Puri with perfectly spiced Batatyachi Bhaji & creamy Shrikhand – a sweet & savory comfort food combo!

Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
Serving size: 4 puris
Prepare the Dough

A simple and comforting Maharashtrian potato stir-fry, seasoned with mustard seeds, curry leaves, and turmeric. This quick and easy sabzi is a perfect side for puris and chapatis, ready in under 30 minutes.
Serving size: 1 cup

A creamy, luscious Indian dessert made from hung yogurt, sweetened with sugar and delicately flavored with saffron and cardamom. This Maharashtrian classic is a rich, no-cook treat perfect for celebrations.
Serving size: 0.75 cup


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Fluffy Puri with perfectly spiced Batatyachi Bhaji & creamy Shrikhand – a sweet & savory comfort food combo!
This maharashtrian dish is perfect for lunch. With 1698.4299999999998 calories and 14.59g of protein per serving, it's a nutritious choice for your meal plan.
Knead and Rest the Dough
Shape and Roll the Puris
Fry the Puris
Drain and Serve
Prepare the tempering (tadka). Heat oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the cumin seeds, asafoetida, and curry leaves to the hot oil. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp and fragrant.
Add the finely chopped onion, green chilies, and grated ginger. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Stir in the turmeric powder and cook for 30 seconds to remove its raw aroma.
Add the boiled and crumbled potatoes to the pan. Season with salt and sugar (if using). Gently mix everything together, ensuring the potatoes are evenly coated with the spice mixture without mashing them further.
Sprinkle ¼ cup of water over the potatoes. Cover the pan with a lid and let it steam on low heat for 4-5 minutes. This step is crucial for the potatoes to absorb all the flavors.
Turn off the heat. Uncover the pan, add the fresh lemon juice and chopped coriander leaves. Give it a final gentle mix and serve hot.
Prepare the hung curd (chakka). Line a large sieve with a clean muslin cloth or cheesecloth and place it over a deep bowl. Pour the yogurt into the cloth. Bring the edges of the cloth together, tie them into a bundle, and gently squeeze out some initial whey. Place the bundle in the sieve and refrigerate for 6 to 8 hours, or overnight, allowing all the whey to drain into the bowl below. You will be left with about 1.5 to 2 cups of thick, creamy hung curd.
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside for 10-15 minutes to let the color and flavor infuse.
Transfer the thick hung curd to a mixing bowl. Add the powdered sugar and cardamom powder.
Using a wire whisk or a spatula, mix everything together until the sugar is fully dissolved and the mixture is completely smooth and creamy. Be careful not to overmix.
Pour the saffron-infused milk into the yogurt mixture and gently fold it in until well combined.
Cover the bowl and chill the Shrikhand in the refrigerator for at least 1-2 hours. This helps the flavors to meld and deepens the taste.
Once chilled, transfer the Shrikhand to serving bowls. Garnish with finely chopped pistachios and almonds before serving.