Maharashtrian Thali
After cooking thalis from Southern Indian states (Thali from Tamil Nadu and Ganesh Chaturthi Thali), Eastern Indian states (Odia Thali and Bihari Thali) and even a North Indian state (Punjabi Thali), this weekend we decided to continue our Weekend Thali Project with a Western Indian State - the great state of Maharashtra. When we think about Maharashtrian food, we immediately think about all the great food we have eaten over the years at our friends - Amol and Meghna’s home. They are as crazy about good food as us and Meghna is an absolutely fabulous cook!! So a big shout-out to both of them for all the tips and help with this thali. It was funny how Vikram and I kept cooking the dishes and comparing it against the “Meghna scale” to check if it was as good as the way she makes it. Now hoping that this thali entices them to move from the East coast closer to us :-)
We started cooking the Maharashtrian thali by making the two trademark masalas that set their dishes apart - Goda Masala and Kala Masala. While I remember seeing these masalas at Meghna’s place before, I never knew that they were so different from the traditional garam masala that is used in Northern Indian cuisine. And really there are so many unique spices used in these masalas that we had to really hunt for them at the Indian grocery stores!! But we are really glad that we did all of the hard-work and made these masalas from scratch since the taste that they imparted to the dishes was simply fabulous.
Goda Masala (Link to recipe)
The Goda masala had a number of new ingredients from the traditional Garam Masala including Mace, Black Stone Flower, Sesame Seeds, Poppy Seeds and Dessicated Coconut. We couldn’t find the Cassia buds (Nag Kesar) which was the final missing ingredient.
Kala Masala (Link to recipe)
What is the actual difference between the Goda Masala and the Kala Masala? This question drove me crazy for days and I have come to realize that the answer really depends on who you ask. Some sites will tell you that it is the same really, except that the Kala Masala ingredients get sauteed for longer lending to the dark color. Some sites will tell you that the Kala Masala does not have Sesame seeds and poppy seeds. And some sites will tell you to add fried onions to the Kala Masala. Well, we went with the recipe attached and hope that it is right!!
Kothimbir Vadi and Mint Chutney (Link to recipe)
This appetizer\snack was something we wanted to try since it can be eaten steamed, pan fried or deep fried. Highly recommend the steamed version which is a very healthy and tasty tea-time snack. The version shown in the picture has been pan-fried after steaming to give it an extra crispy texture. Lip-smacking good with the Mint Chutney!!
Batata Bhaji (Link to recipe)
No Maharashtrian thali is complete without this batata bhaji. Simple but truly soul satisfying, this dish came out almost as good as how Meghna makes it - almost :-)
Masala Bhat (Link to recipe)
This rice dish is spiced with the Goda Masala and is a trademark Maharashtrian dish that is served in weddings. While this was the first time we were making it, the magic of the Goda Masala carried this dish to the finish line. Not sure if it tasted truly authentic but it was a dish that will definitely be made in our home again!!
The Masala Bhat and Kakdi chi koshimbir combination was a match made in heaven!! This dish is similar to the Cucumber Raita but the surprise element is the roasted and coarsely ground peanuts. We discovered that Kolhapur is the top region of Groundnut production in India and so it makes sense that peanuts are used so extensively in Maharashtrian cuisine.
Varan Bhat (Link to recipe)
Varan Bhat is comfort food in the true sense. Rice, a simple dal with a dollop of ghee. Sigh!! Give me this any day and it will make me happy!!
Bharli Vangi (Link to recipe)
Another recipe featuring Goda Masala and peanuts, this was a more complex preparation. While we loved the layers in the taste, I think this one will take a few more tries to perfect.
Kesar Pista Shrikand (Link to recipe)
This was the surprise of this weekend. We had no idea Shrikhand was so easy to make!! This came out so tasty, wholesome and rich. Will be trying out Mango Shrikhand next!!
Kala Masala Chicken (Link to recipe)
The quote that sums up this dish was when Vikram said “this smells just like the chicken that Meghna makes”!! And now we all know folks - Kala Masala is the hidden secret behind Meghna’s awesome chicken :-)
Maharashtrian Fish Fry (Link to recipe)
Vikram altered the recipe slightly by adding Kala Masala as well. This dish disappeared exactly 5 minutes after the pictures were taken so I am gathering it was a grand success!!
The additional items included in the thali are Aam Ras, Mattha (spicy buttermilk) and Roti. While we made the Mattha from scratch, the Aam Ras was store bought. According to Amol, the authentic combination in a Maharashtrian thali is Mattha and Jalebi. Unfortunately, we ran out of time to make Jalebi but here is the recipe that we were going to follow.
So there you have it folks. With our version of the Maharashtrian Thali, we discovered that you can build the bridge to a great meal by investing your time in making the right masalas - Goda Masala and the Kala Masala. And that the cuisines in Indian states alter based on locally grown ingredients whether it is the Makhana used in the Bihari Thali, Tamarind used in the Thali from Tamil Nadu or the Peanuts used in the Maharashtrian Thali. “Eat Local” seems to be a concept embedded in Indian Cuisine!!
