AIKANTHIKA

Cuisine: Malvani region in Maharashtra state of India Ingredients: To Marinate: Fish Pieces - 500 grams (Cut into 3-inch by 2-inch pieces) Salt - 1 teaspoon To Grind: Kashmiri Dry red chilies - 8 Raw Rice - 1 teaspoon Black peppercorns - 3 Coriander seeds - 2 teaspoons Cumin Seeds - 2 teaspoons Spicy red chilly powder - 1 teaspoon Garlic cloves - 8 Onion (chopped) - 1 medium Shredded Fresh Coconut - 1/2 coconut For the Curry: Coconut oil - 2 tablespoons Onion (Finely chopped)

Cuisine: Maharashtra state of India Ingredients: To make balls: Mutton Keema – ½ kg Chilli Powder – 1 teaspoon Salt – as required Grated coconut – ½ cup Ginger – 2 inches Garlic – 2 small bulbs Coriander leaves – ½ cup For masala paste: Grated coconut – 1 cup Shahi Jeera – 1 teaspoon Cinnamon – 2 Inches Star anise – 1 Coriander leaves – 1 cup Water – as required For the gravy: Coconut oil – 7 tablespoons Onion (Finely chopped) – 2 Ginger garlic paste – 2 teaspoons Green Chill

Cuisine: Maharashtra state of India Ingredients: For Marinating: Mutton pieces – ½ kg Garlic cloves – 5 Ginger – 2 inches Fennel seeds – ½ teaspoon Onion (chopped) – 2 small Green chilli (chopped) – 2 Salt – as required Water – ½ cup Curry leaves – 2 sprigs Onion (Slices) – 2 Tomato (chopped) – 1 Green chilli (slit) – 1 Cinnamon – 1 inch Green cardamom – 5 Cloves – 4 Star anise – 1 Red chilli powder – 2 teaspoons Cumin powder – ½ teaspoon Turmeric powder – ½ teaspoon Coriande

Cuisine: Maharashtra state of India Ukadiche modak is made for Ganesha chaturthi as an offering for lord Ganesha. Ingredients: For the outer covering: Rice flour – 1 cup Water – 1 ½ cups Oil – 1 teaspoon Salt – ¼ teaspoon For inner filling: Grated coconut - 1 cup Jaggery – 1 cup Cardamom powder – ¼ teaspoon Poppy seeds – 1 teaspoon Oil – ½ teaspoon Method: Inner filling Heat oil in a pan and add poppy seeds. Fry till they start crackling. Then add grated coconut, jaggery, and