To prepare Varan Bhat: pressure cook toor daal with hing, turmeric powder, oil and methi seeds. When cooked, mash well and add sugar, hing and salt. Add required water and give a boil. Varan or plain daal is ready.
Serve with plain white steamed rice, ghee on top and lemon wedges.

Koshimbeer:Mix very finely chopped or grated cucumber, carrots, radish and chopped tomatoes. Add salt, chopped green chillies and coriander leaves. Add lemon juice, salt and sugar. Give tempering of hot oil, mustard seeds, hing, and curry leaves. Mix well koshimbeer is ready.

Batatyachi bhaji: Heat oil. Add mustard and cumin. Add curry leaves, chillies, ginger and saute well. Add boiled cubes of potatoes, powders of turmeric, chilli, cumin, coriander and dry mango. Add salt, sugar and mix well. Garnish with chopped coriander leaves. Batatyachi bhaji is ready.

Kadhi (see detailed recipe below and prepare accordingly.)

Fodniche Varan :
See detailed recipe here.

Sheera: Maharashtrian style halwa. Take 1-1/4 cup each of suji, sugar, ghee and milk. Roast the suji in ghee till aromatic and pink. Then add the milk, and cardamom powder and let the suji swell up nicely. Then stir and cook to soften it. Then add sugar, cashews, and raisins and stir well. cover and cook. Add saffron, and more ghee and enjoy!

#Poli/ Fulka : Mix whole wheat flour, salt, oil and knead with warm water to a soft dough. Set covered for 10 minutes. Then make chapati. Place on hot skillet and let some bubbles of air appear on top. Flip and cook the base till spots appear.

Then place the bubble side on high flame with tongs it will puff up. Hold on fire from both sides. Fulkas are ready. Apply ghee and enjoy with sabji.

Complete the #maharashtrian thali with papad, pickle, dry chutney of peanuts served on the left side, lemon, salt served on top of the plate, sabzis on the right, varan bhat at the centre, kadhi on the top right, sheera in a bowl, and water at side. Enjoy!