Eating in Food

5 Marathi Recipes You Ought to Try Before the Summer Ends

We might be very well into June, but the sun seems to be relentless as ever. However, hope is in sight with the city welcoming the monsoon showers this past week. But before we bid goodbye to the summer, here are a few authentic Marathi summer recipes that are a must-try:
Kairi Kanda Chutney (Raw Mango- Onion chutney)

  • Ingredients:
    • One raw mango (Kairi) grated.
    • 2 Onions grated.
    • Jaggery-equal quantity of grated raw mango.
    • Red chilli powder- 1 table spoon.
    • Salt- ½ table spoon.
    • Oil 1 table spoon.
    • Mustard seeds- ½ table spoon.
    • Hing- ½ teaspoon.
    • Turmeric powder- 1 tea spoon.
  • Procedure:
    • Mix grated raw mango, grated onions, jaggery, and redchilli powder in a bowl.
    • Heat oil in a wok for 2 minutes.
    • After the oil is heated, put hing and mustard seeds, as they sputter, add turmeric powder.
    • Turn off the gas and pour the oil mixture into the grated raw mango mixture.
    • Add salt to the above mélange and mix well.
    • Your Kairi Kanda is ready. Serve it with chapatti or your favorite paratha.

 Fresh Alphonso and Cranberry Kulfi:

  • Ingredients:-
    • 500 gram Alphonso Mango.
    • 100 gram Alphonso Mango pulp.
    • 4 ml lemon juice.
    • 3 gram grated lemon zest
    • 60 gram dried cranberry
  • Procedure:-
    • Peel the mango and finely chop it.
    • Put together mango pulp, limejuice, cranberry and grated lemon zest.
    • Add the finely chopped mango to the above mélange.
    • Mix it well, pour this mixture in moulds.
    • Put it in the deep freezer for about 2 hrs. Your yummy dessert would be ready.


  • Ingredients:-
    • Bad Milk- 1 Litre.
    • Wheat Flour- 3 to 4 big cups.
    • Capsicum very finely chopped- 3 nos. medium.
    • Onion finely chopped- 3 nos. medium
    • Green Chillies very finely chopped- 4 nos.
    • Cumin- 2 table spoons.
    • Roasted cumin powder- A pinch.
    • Red Chilli powder- 1 table spoon.
    • Salt- ½ table spoon.
    • Oil for applying.
    • Water to knead.
  • Procedure:-
    • Sieve the bad milk and separate the water, keeping the solid part of the milk by gently pressing with the spoon.
    • Keep the solid part in a mixing bowl.
    • To this, add the flour and all the dry ingredients.
    • Mix well. Knead the dough by adding small amount of water in parts. Keep on adding water as required.
    • Now make medium balls of the dough and with the help of rolling pin, roll the dough balls upto 6-7 inches in diameter.
    • Press the edges well and sprinkle some flour as and when required while rolling.
    • Heat the pan and place the koki on it.
    • Flip the koki when one side is partly cooked.
    • Apply oil on the side with a spoon and again flip it. Allow it to get cooked.
    • Now apply the oil on top and flip again. Remember to press the edges with the help of a spoon to enhance its taste.
    • Place the koki in the casserole. Make all the koki in the same way. Isn’t it a neat solution for your bad milk!


  • Ingredients :-
    • Raw Mangoes- 2 nos.
    • Sugar- 4 cups.
    • Cardamom powder- 1 tea spoon.
    • Cloves- 2 to 3 nos.
    • Ghee- 1 table spoon.
  • Procedure :-
    • Wash the raw mangoes, peel and grate them. Add sugar to it.
    • Keep the mixture aside at least for one hour.
    • Pour ghee in a wok and heat the above mixture in it, stirring occasionally. Add cardamom powder and cloves to the mixture.
    • Continue to stir till it gets 2 thread consistency form.
    • Allow it to cool completely and then store it in an airtight container. You can enjoy this for 2 months. (We bet you will finish it in 15 days J )

 Zunka Bhakar:

  • Ingredients:-

For the ghol (Wet mix)-

  • 1 glass water.
  • 2 onions, chopped.
  • 1 teaspoon chilli powder.
  • 1/2 teaspoon turmeric powder.
  • 2 to 3 curry leaves.
  • 1 teaspoon coriander leaves.
  • 1 cup besan.

For the masala-

  • 4 teaspoon oil.
  • 1 teaspoon mustard seeds.
  • 1/2 tablespoon cumin seeds.
  • 1/2 tablespoon garlic paste.
  • 1/2 tablespoon ginger paste.
  • 2 onions, chopped.
  • 1/2 teaspoon chopped green chillies.
  • 1 teaspoon salt.
  • Procedure :-
    • Prepare a mixture of water, onions, chilli powder, turmeric powder, curry leaves, coriander leaves and besan to make a `ghol’.
    • Heat oil in a wok. Add mustard seeds and cumin seeds.Mix the garlic paste, ginger paste, chopped onions and then add chopped green chillies and salt to it.
    • Sauté till the onions turn brown. Add the masala mix to the wet mix. Mix it well. Cook for almost 4-5 minutes till all the water gets evaporated. The zunka is ready.
    • Enjoy it with garlic chutney and `jawaar’ or `baajra’ bhakri.