Narali Bhaat | Sweet Coconut Rice from Maharashtra

Narali Bhaat | Sweet Coconut Rice from Maharashtra
Narali Bhaat | Sweet Coconut Rice from Maharashtra

In Maharashtra, Narali Bhaat is traditionally made for Narali Poornima. Also called Shravani Poornima, this day is of great significance to the Koli community (the fisher folk in Maharashtra) as it marks the end of monsoon and the start of the fishing season.

On Narali Poornima, the Kolis offer Naral (as Coconut is called in Marathi) to the sea at high-tide to invoke the blessings of Varuna, the Lord of the Oceans. They then set off in gaily decorated fishing boats for the first catch of the new season. This catch is expected to be bountiful as there is no fishing in the month preceding the Narali Poornima. This is because the fish spawn at this time and the no-fishing tradition helps the fish populations to regenerate.

Narali Bhaat is a must-have dish on Narali Poornima. It is essentially coconut rice sweetned with jaggery and can be seen as the Maharashtrian version of the North Indian Meethe Chawal.

  • Nariyal Poornima also coincides with Raksha Bandhan and so this can be a common sweet on this day. 🙂
  • Do also try my recipe for the traditional Savoury Coconut Rice made in South India.

Naarli Bhaat is very easy to make and can be quite a satisfying dessert or snack by itself.

How to Make Narali Bhaat | Sweet Coconut Rice from Maharashtra

 

Narali Bhaat | Sweet Coconut Rice from Maharashtra
Narali Bhaat | Sweet Coconut Rice from Maharashtra
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In Maharashtra, Narali Bhaat is a sweet Coconut Rice made with rice, grated coconut and jaggery for Narali Poornima or Shravani Poornima.
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Narali Bhaat | Sweet Coconut Rice from Maharashtra
Narali Bhaat | Sweet Coconut Rice from Maharashtra
Yum
Print Recipe
In Maharashtra, Narali Bhaat is a sweet Coconut Rice made with rice, grated coconut and jaggery for Narali Poornima or Shravani Poornima.
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Ingredients
Servings: People
Instructions
Cooking the Rice
  1. Wash the rice well and set aside in a colander for 30 minutes.
    Making Narali Bhaat - Wash the Rice
  2. In a heavy-bottomed vessel or kadhai, over medium flame, heat 1.5 tbsp ghee.
  3. Add the cloves and stir-fry till they swell.
    Frying the Cloves in Ghee
  4. Add the washed and drained rice, and mix well.
    Fry the rice
  5. Stir-fry for 2-3 minutes.
  6. Add saffron and 2 cups water.
    Add Saffron and Water
  7. Mix well.
  8. Over medium heat, bring the water to a boil.
    Bring water to a boil
  9. Cover and cook till the rice is completely done. Takes about 7-10 minutes. Check regularly and mix with a light hand to ensure that the rice does not stick or burn.
  10. When the rice is done, turn off the heat and set aside.
    The cooked rice
Cooking the Coconut
  1. In a wok, over medium heat, heat 1.5 tbsp ghee.
  2. Add the dry fruits and stir-fry.
    Fry the Dry Fruits
  3. Add the grated coconut and mix well.
    Add the Coconut
  4. Add the grated jaggery and mix well.
    Add the grated jaggery
  5. Cook over medium heat till the jaggery melts. Mix regularly.
    The jaggery melts
  6. Add about 1 tbsp of water and mix well. This is just to ensure that the jaggery-coconut will mix well with rice.
    Add water
  7. Turn off the heat.
Putting it Together
  1. Add the jaggery-coconut mix to the cooked rice.
    Mix Rice and Jaggery-Coconut Mix
  2. With a light hand, mix well.
  3. If there is some water, over medium heat, cook covered for 2-3 minutes.
  4. The Narali Bhaat is ready to eat!
    Naarali Bhaat: Ready to Eat
Recipe Notes
  • Before adding the jaggery-coconut mix to the rice, ensure that the rice is cooked completely and well. Once you add the jaggery, the rice will not cook.
  • Instead to saffron, you can add powdered cardamon. If you use cardamom, then add it when you are melting the jaggery.
  • The 1 tbsp water that I add to the jaggery-coconut mix just makes it easier to mix with rice. This helps me in ensuring that the rice does not break when I am mixing. Do not add more water because then you will have a watery Narali Bhaat.
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Narali Bhaat | Teepi Kobbari Annam
Narali Bhaat | Teepi Kobbari Annam

 

 

 

Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat

Steamed Methi Muthiya | A Gujarati Snack
Steamed Methi Muthiya | A Gujarati Snack

I like making Steamed Methi Muthiya for many reasons. First, I love fresh Methi (Fenugreek leaves) and try to use it in as many ways as possible. Second, I am on a weight-loss journey and am looking for healthy yet delicious snacks. Third, this recipe yields the perfect Methi Muthiya; firm yet crumbly, spicy, and light on the stomach. What more can one ask for.

Are you a lover of Methi too? Here is a collection methi recipes for you to try.

Methi Muthiya is a popular snack in the Western Indian state of Gujarat. There are two variants of this dish: the deep-fried version and the steamed version. I have already written about the Deep-fried Methi Muthia when I used them for making Undhiyu. Today, I am writing about Steamed Methi Muthiya which is eaten a tea-time snack.

This tea-time treat is easy to make and the ingredients are most commonly found in Indian homes. While it is a dish best enjoyed fresh, you refrigerate the Muthia to make them last longer. What I love about this snack is that it is healthy, filling and delicious. I use it as my 4 PM treat and it helps me stay away from unhealthy Chaat or fried snacks.

This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.

Do also try Kothimbir Vadi, Maharashtra’s answer to Gujarat’s Methi Muthiya. 🙂

How to Make Steamed Methi Muthiya

 

Steamed Methi Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
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Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Steamed Methi Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
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Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Ingredients
Ingredients for Methi Muthiya
Ingredients for Tempering
Servings: People
Instructions
Making the Dough for Methi Muthiya
  1. Chop the fenugreek leaves. Wash them and set aside to drain in a colander.
  2. Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.
    Methi Muthia Ingredients
  3. Add the chopped and washed methi leaves. Mix well
    Add Chopped Washed Methi Leaves
  4. Add the lemon juice. Mix well.
    Mix Methi, Flour, and Lemon Juice
  5. Using a little water, mix to create a firm yet pliable dough.
  6. Add 1 tbsp oil. Mix well.
    Methi Muthia Dough
  7. Set aside for 5 minutes.
Making the Methi Muthiya
  1. Divide the dough into 2 halves.
  2. Roll each half into a log about 1.5" in diameter.
  3. In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
  4. Bring the water to a boil.
  5. Place the rolls in a steamer or a flat colander.
    Make a Roll
  6. Steam the rolls for 7 to 10 minutes.
  7. Turn off the heat and let the rolls cool a bit.
  8. Cut the steamed rolls into 1/2" slices.
Tempering the Methi Muthiya
  1. In a pan, heat the oil.
  2. Add the mustard seeds and wait till they splutter.
  3. Add the sesame seeds, curry leaves, and hing.
  4. Stir-fry for a few seconds.
  5. Add the Methi Muthiya.
  6. With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.
  7. Serve hot with a cup of Masala Chai.
Recipe Notes
  • Be careful not to over steam the Muthia; otherwise they will become tough.
  • You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.
  • I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.
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Methi Pithla | Methiche Pithle (Vegan Gluten-Free Recipe)

Pithla is a simple rustic curry made with besan (gram flour) in rural Maharashtra. You can make Pithla is many ways; plain with just besan, or add vegetables such as onions or drumsticks (Shevgyachya Shenganche Pithla | Drumstick Pithla). This time I made it with fresh fenugreek leaves and the result was a spicy, slightly bitter Methiche Pithle (Methi Pithla).

Pithla is very quick and easy to make and tastes absolutely great when eaten hot with Bajrichi Bhakri or Jwarichi Bhakri. You can also savour it with rotis or phulkas.

My memories of some of the best Pithla are always at the end of a hike to one of the many famed forts in Maharashtra. We used to trek in monsoons or in winter, and so welcomed the hot Chaha (Chai/Tea) and Bhakri-Pithla that awaited us at the end of the trek.

Both Bhakri and Pithla can be cooked within 15-20 minutes and so the villagers will always make it fresh for the multitudes of trekkers or picnickers who travel to the forts. The smoky flavour of the Zunka-Bhakar-Pithla cooked on a wood fire cannot be quite replicated on a gas stove, but you can still make a delicious version at home and enjoy!

Methiche Pithle | Methi Pithla: Gram Flour Curry with Fresh Fenugreek Leaves
Methiche Pithle | Methi Pithla

How to Make Methiche Pithle | Methi Pithla

 

Methiche Pitle | Methi Pitla
Methi Pithla | Methiche Pithle
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Methi Pithla (also called Methiche Pithle) is a simply rustic curry made with fresh methi leaves (fenugreek leaves) and besan (gram flour). It is flavoured with garlic and green chillies, and tastes divine with Bhakri or roti.
Servings Prep Time
4 to 6 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 to 6 People 10 Minutes
Cook Time
15 Minutes
Methiche Pitle | Methi Pitla
Methi Pithla | Methiche Pithle
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Methi Pithla (also called Methiche Pithle) is a simply rustic curry made with fresh methi leaves (fenugreek leaves) and besan (gram flour). It is flavoured with garlic and green chillies, and tastes divine with Bhakri or roti.
Servings Prep Time
4 to 6 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 to 6 People 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: People
Instructions
Preparing the Besan
  1. Dry roast the besan till it just starts to change colour.
  2. Set aside to cool.
  3. Add the turmeric to the besan and mix well.
  4. Sieve together the besan to ensure there are no lumps.
  5. Place the besan in a large vessel.
  6. Gradually, add 1 cup of water while mixing continuously to avoid lumps.
  7. Ensure you have a smooth batter.
  8. Set aside.
Making the Methiche Pithle
  1. Over medium flame, heat the oil in a kadai or a heavy-bottomed vessel.
  2. Add the garlic and fry till it just starts to change colour.
  3. Add the mustard seeds and let them splutter.
  4. Add the cumin seeds and stir-fry for a few seconds.
  5. Add the green chillies and asafoetida, and stir-fry for a few seconds.
  6. Add the methi leaves and stir-fry for a few seconds.
  7. Add about 1/4 cup water and cook covered so that the methid leaves are cooked well.
  8. Turn down the heat to low.
  9. Mix the besan batter.
  10. Slowly add the besan batter to the cooked methi leaves. Stir constantly.
  11. Add salt and mix well.http://aahaaramonline.com/wp-admin/admin.php?page=sumome
  12. Turn the heat up to medium and cook the mix till the Methi Pithla becomes thick and glossy.
  13. Turn off the heat and serve immediately with roti or Bhakri.
Recipe Notes
  • Methi Pithla is best eaten hot.
  • If the Pithla goes cold, it will solidify. Just add some warm water and mix well. Heat the Pithla for 2-3 minutes.
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Methi Pithla | Methiche Pithle
Methi Pithla | Methiche Pithle

Bajrichi Bhakri | Bajra Bhakri | Bajra Roti

Bajra Roti (a flat bread made with Pearl Millet flour) is very popular in the Western Indian states of Gujarat, Rajasthan and Maharashtra. Called Bajrichi Bhakri in Maharashtra, this roti is made often in winter as Bajra generate heat in the body.

Bajra Bhakri is much thicker than the regular roti and is eaten warm as it tends to become just a tad bit hard when it is cold. Also, the Bhakri is cooked without any oil or ghee, and so is a great weight-watcher’s recipe.

This recipe for Bajrichi Bhakri is the traditional one where you have to pat down the dough into a Bhakri (you will not be able to roll out this bread). If you want a Bajra Roti that you can roll-out, you need to add wheat flour to it. You will find the recipe for Bajra Roti that uses Wheat Flour here.

Do also try my recipes for other winter specials: Bajra Khichdi, Undhiyu, Ulava Charu, Hare Lehsun ki DalSweet Potato in Jaggery, Makai ki Roti (Makki di Roti), and Sarson da Saag.

Traditionally, Bajrichi Bhakri is eaten with Zunka, but I made Methi Pitla and Vangyachi Bharit.

Bajra Bhakri from Maharashtra
Bajra Bhakri from Maharashtra

How to Make Bajrichi Bhakri | Bajra Roti

 

Bajra Roti | Bajrichi Bhakri
Bajrichi Bhakri | Bajra Bhakri | Bajra Roti
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Bajrichi Bhakri | Bajra Bhakri is a flat bread made with Pearl Millet Flour. Popular in Maharashtra, Gujarat and Rajasthan during winter, this Bajra Roti is typically eaten with Zunka.
Servings Prep Time
6 Bhakri 10 Mins
Cook Time
30 Mins
Servings Prep Time
6 Bhakri 10 Mins
Cook Time
30 Mins
Bajra Roti | Bajrichi Bhakri
Bajrichi Bhakri | Bajra Bhakri | Bajra Roti
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Print Recipe
Bajrichi Bhakri | Bajra Bhakri is a flat bread made with Pearl Millet Flour. Popular in Maharashtra, Gujarat and Rajasthan during winter, this Bajra Roti is typically eaten with Zunka.
Servings Prep Time
6 Bhakri 10 Mins
Cook Time
30 Mins
Servings Prep Time
6 Bhakri 10 Mins
Cook Time
30 Mins
Ingredients
Servings: Bhakri
Instructions
  1. Mix together 2 cups of Bajra Flour, salt, and warm water to form a firm but pliable dough.
  2. Knead well for 3 to 5 minutes.
  3. Divide the dough into 6 equal portions.
  4. Roll each portion of the dough into a ball.
  5. Over medium flame, heat a tava or griddle.
  6. Dust a little bajra flour onto a flat surface.
  7. Place one ball of dough on the dusted surface.
  8. Using your fingers, press the dough ball into a 5" circle. Moisten your hand, if required.
  9. Place the Bhakri onto the hot tava.
  10. Dip your hand in water and moisten the surface to the bhakri. You could also sprinkle a few drops of water and spread on the surface of the bhakri.
  11. Over medium flame, cook the bhakri till the surface dries out a bit.
  12. Flip over and cook the flip side.
  13. Take the tava off the heat and lower the flame.
  14. Place the Bajrichi Bhakri over the flame fr a few seconds. It will puff up.
  15. Take off the flame.
  16. Spread a few drops of butter or ghee on the hot Bajrichi Bhakri.
  17. Serve immediately with Zunka, Pithle, or Vangyache Bharit.
  18. Repeat steps 5 to 16 to make other Bhakris.
Recipe Notes

Some great accompaniments for Bhakri are:

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Vegan Rice Pudding with Coconut Milk, Cinnamon, and Raisins

I loved the idea of a Vegan Rice Pudding with Cinnamon and so this is my recipe for this festive season. This pudding has a creamy texture and tastes spicy because of the cinnamon. The raisins also add an additional touch of sweetness and so all round this is a great dessert.

The best part about this Vegan Rice Pudding is that you can make it in advance (in fact, it tastes better when made in advance). If you have vegans or vegetarians for guests, this is the perfect dessert as well. 🙂

I love rice puddings as you can see from the plethora of recipes I have on the blog: Ksheerannam, Paramannam, Atukula Paramannam, Bellam Paramannam, and Riskrem.

Rice Pudding with Coconut Milk, Cinnamon, and Raisins
Rice Pudding with Coconut Milk, Cinnamon, and Raisins

Vegan Rice Pudding with Raisins. Cinnamon, and Coconut Milk
Vegan Rice Pudding with Coconut Milk, Cinnamon, and Raisins
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This is the recipe for a vegan Rice Pudding cooked in Coconut Milk and flavoured with Cinnamon and Raisins.
Servings Prep Time
4-6 People 10 Mins
Cook Time
45 Mins
Servings Prep Time
4-6 People 10 Mins
Cook Time
45 Mins
Vegan Rice Pudding with Raisins. Cinnamon, and Coconut Milk
Vegan Rice Pudding with Coconut Milk, Cinnamon, and Raisins
Yum
Print Recipe
This is the recipe for a vegan Rice Pudding cooked in Coconut Milk and flavoured with Cinnamon and Raisins.
Servings Prep Time
4-6 People 10 Mins
Cook Time
45 Mins
Servings Prep Time
4-6 People 10 Mins
Cook Time
45 Mins
Ingredients
Servings: People
Instructions
Steep the Cinnamon
  1. Boil 1/4 cup water.
  2. Turn off the heat.
  3. Add the Cinnamon Stick to the hot water.
  4. Set aside for 10 minutes.
Soak the Raisins
  1. In 1/4 Cup water, soak the raisins. If you are a vegetarian, you can use milk; it gives a richer taste.
  2. Set aside for 10 minutes.
Making the Rice Pudding
  1. In a heavy-bottomed vessel, mix together the rice, coconut milk, salt, and the steeped cinnamon (along with the water).
  2. Over low flame, cook the mixture till it thickens and is creamy. Ensure that the rice is cooked.
  3. Add the raisins (along with the water or milk) and sugar.
  4. Mix well.
  5. Cook for 5 minutes.
  6. Turn off the heat.
  7. Discard the cinnamon stick.
  8. Stir-in the Vanilla extract.
  9. Cover and let the rice pudding rest for at least 2 hours.
  10. Before serving, add 50 ml of milk or coconut milk. Mix well.
  11. Serve warm or cold.
    Vegan Rice Pudding Cooked in Coconut Milk, Flavoured with Cinnamon, Garnished with Raisins
Recipe Notes
  • I found that this pudding tasted much richer after it was rested overnight.
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