Potato Puri

Ingredients :

• Boiled Potato - 1/2 Cup
• All purpose flour - 1/2 Cup
• Cumin seeds - 1/2 Tsp
• Cilantro
• Green chili paste - 1/2 Tsp (Optional)
• Salt
• Oil

Procedure :

1. Mash boiled potatoes.
2. Add all the ingredients except oil.
3. Mix well and prepare dough.
4. Prepare small balls.
5. Roll it using rolling pin.
6. Heat oil in a deep pan.
7. Deep fry till it turns golden.
8. Serve hot with sauce or pickle.

Pudina (Mint) Chutney

Ingredients :

• Fresh Pudina leaves - 1 Cup
• Garlic - 3-4 pods
• cumin seeds - 1 Tsp
• Salt

Procedure :

1. Mix all the ingredients.
2. Grind using grinder.
3. Serve with chapati.

Note : Keep it in fridge and you can use for 1 week.

Ragi (Finger Millet) Soup

Ingredients :

• Ragi satwa (Finger millet) - 1 Tbsp
• Buttermilk - 1 Cup
• Ghee - 1/2 Tsp
• Cumin seeds - 1 Pinch
• Asafoetida - 1 Pinch
• Salt

Procedure :

1. Mix ragi flour with buttermilk.
2. Avoid lumps while mixing.
3. Heat ghee in a deep pan.
4. Add cumin seeds to splutter.
5. Add asafoetida.
6. Add ragi buttermilk mixture.
7. Add salt as per taste.
8. Cook for 3-4 minutes.
9. Stir while cooking.
10. Serve hot.

Tilachi Poli (Sesame Roti)

Ingredient :

• Roasted Sesame - 1 Cup
• Jaggery - 1 Cup
• Grated dry coconut - 1/4 Cup
• Nutmeg powder - 1 Pinch
• Cardamom powder - 1 Pinch
• Wheat flour - 1 Cup
• All purpose flour ( Maida) - 1/4 Cup
• Salt
• Oil
• Ghee
• Water

Procedure :

1. Grind Roasted sesame powder and jaggery.
2. Roast grated coconut lightly.
3. After cooling, crush with hands and mix it with grounded powder.
4. Add nutmeg powder and cardamom powder.
5. Keep this filling aside.
6. Take wheat flour and all purpose flour in a bowl.
7. Add salt and 1 Tsp oil.
8. Prepare dough just like chapati dough.
9. Prepare chapati.(Procedure is just like Puran poli).
10. Roast both the sides on flat pan.
11. Apply ghee and again roast lightly.
12. Serve hot or cool with ghee and Pickle.

Note : This Roti is used for 3-4 days.

Ukad Shengule (Maharastrian Pasta)

Ingredients :

• White Millet ( Jowar flour) - 1 Cup
• Wheat Flour - 1/2 Cup
• Bengal Gram Flour (Besan) - 1/4 Cup
• Garlic paste - 1 Tsp
• Turmeric - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Muster seeds - 1/4 Tsp
• Asafoetida - 1 Pinch
• Red chili powder - 1/4 Tsp
• Salt
• Oil
• Cilantro
• Ghee

Procedure :

1. Take Jowar flour,Wheat flour and besan in a bowl.
2. Add Salt, 1 tsp oil, red chili powder, garlic paste, finely chopped cilantro,turmeric and mix well.
3. Knead dough with the help of water like chapati dough.
4. Keep 1 Tbsp dough aside.
5. Apply oil to palms and prepare rounds as shown.
6. Mix 1 Tbsp dough with 4 Cup water.
7. Heat oil in a pan.
8. Add mustard seeds to splutter.
9. Add cumin seeds and asafoetida.
10. Add 1 Tsp besan. Fry for a minute.
11. Add 4 Cup dough water and salt for taste.
12. Bring it to boil.
13. Put all the rounds one by one.
14. Cover the lid and cook on low flame for 8-10 minutes.
15. Serve hot with 1 Tsp Ghee.

Ragi (Nachani) Idli

Ingredients :

• Ragi flour or ragi satwa - 2 Cup
• Split black gram (Urad dal) - 1 Cup
• Salt
• Oil

Procedure :

1. Wash and soak split black gram for 2-3 hours.
2. Grind split black gram to prepare fine smooth paste.
3. Add ragi satwa and mix well.
4. Add water if necessary.
5. Keep aside for 7-8 hours for fermentation.
6. Add salt as per taste.
7. Apply oil to idli mold.
8. Pour the batter and steam for 15 min.
9. Serve hot with Coconut Chutney or Sambar

Mixed Veg Koshimbeer

Ingredients :

• Cucumber - 1/2 Cup
• Onion - 1/2 Cup
• Tomato - 1/2 Cup
• Carrot - 1/2 Cup
• Pomegranate - 1/2 cup
• Cilantro -1 Tbsp
• Black pepper power - 1/4 Tsp
• Sugar - 1 Tsp
• Salt - 1 Tsp
• Cumin seed powder - 1 Tsp

Procedure :

1. Dice all the vegetables.
2. Mix all the ingredients.
3. Serve as side dish or salad.

Methi Matter Malai

Ingredients :

• Fenugreek leaves - 1 Bunch(preferably fresh with small leaves)
• Green peas - 1/2 Cup
• Ginger Garlic paste - 1 Tsp
• Green chili paste - 1/2 Tsp
• Butter - 1 Tsp
• Cumin seeds - 1/2 Tsp
• Fresh cream - 1/4 Cup
• Sugar - 1/4 Tsp
• Salt

Procedure :

1. Clean fenugreek bunch and pick up only leaves.
2. Don't cut the leaves. It becomes bitter if we cut.
3. Half steam green peas.
4. Heat butter in a pan
5. Add cumin seeds to splutter.
6. Add green chili paste, ginger garlic paste.
7. Put fenugreek leaves and green peas.
8. Mix well and close the lid.
9. Cook for 2 min.
10. Add fresh cream, salt and sugar.
11. Mix well.
12. Serve with chapati.

Matar Paneer

Ingredients :

• Paneer - 100 gms.
• Onion - 1/2 Cup
• Green chili - 1
• Garlic cloves -2
• Cashew nuts -5
• Poppy seeds - 1 Tbsp
• Cumin seeds - 1 Tsp
• Garlic - 1 Inch
• Kasuri Methi - 1 Tsp
  
• Tomato - 2
• Red Chili powder - 1 Tsp
• Turmeric - 1/2 Tsp
• Kitchen king masala - 2 Tsp
• Green peas -1 Cup
• Salt

Procedure :

1. Prepare tomato Puree.
2. Boil green peas.
   
3. Take 1 Tbsp oil in a pan.
4. Add onion and fry till it turns golden.
5. Add green chili, Garlic cloves, cashew nuts, Poppy seeds, cumin seeds, kasuri methi and ginger.
6. Turn off the gas and add 1/2 cup of water. Keep aside for 30 minutes.
7. Grind it to form thick paste.
8. Heat 2 Tbsp butter in a pan.
9. Add Paste and fry for 2 minutes
   
10. Add tomato puree, Chili powder, turmeric and kitchen king masala.
11. Add Green peas
    
12. Cook till butter separates.
    
13. Add 1/2 cup of water and paneer pieces.
14. Cook for 2 minutes.
15. Serve hot with chapati or rice.
    

Cabbage muthiya

Ingredients :

Muthiya :

• Grated Cabbage - 1 Cup



• White Millet - 1 Cup



• Yogurt - 1/4 Cup



• Lemon juice - 1 Tsp



• Ginger Garlic paste - 1 Tbsp



• Red chili powder - 1 Tsp



• Turmeric - 1 Tsp



• Sugar - 1 Tsp



• Baking soda - 1 Pinch



• Coriander leaves (finely chopped ) - 1 Tbsp



• Salt

For seasoning :

• Cumin seeds - 1 Tsp



• Sesame seeds - 1 Tsp



• Poppy seeds - 1 Tsp



• Asafoetida - 1/4 Tsp



• Oil - 2 Tbsp

Procedure :

1. Mix all the ingredients of muthiya and knead well to form soft dough.



2. Divide the dough into 4 equal parts and shape each part into a cylindrical roll of approximately 2 inch diameter.



3. Place the roll on greased plate and steam for 15 minutes. You can use Idli maker for it.



4. Remove, cool and cut into pieces.



5. Heat oil in a frying pan.



6. Add cumin seeds to splutter.



7. Add sesame seeds, poppy seeds and asafoetida.



8. Mix Muthiya and toss well.



9. Shallow fry muthiya's flat sides till it turns golden.



10. Serve hot with tomato sauce.

Gobi Kantakki

Ingredients :

• Cauliflower - 1 Cup


• Ginger-garlic paste- 1 Tsp


• Green chili- Coriander paste - 1 Tsp


• Cornflour


• Oil


• Salt

Procedure :

1. Cut cauliflower into big pieces and wash it.


2. In a bowl mix cauliflower pieces, ginger-garlic paste, green chili-coriander paste and salt.


3. Keep aside for 5 min.


4. Heat oil in a deep pan for frying.


5. Sprinkle cornflour on the cauliflower mixture and mix well.


6. Deep fry and serve hot with tomato sauce.

Amsool Saar (Kokam)

Ingredients :

• Amsool(kokam) - 6


• Water - 2 Cups


• Sugar - 2 Tsp


• Cumin seeds - 1/4 Tsp


• Ghee (Clarified butter) - 1 Tsp


• Salt


• Cilantro

Procedure :

1. Boil amsool in 2 cups of water.


2. Let it cool.


3. Mash amsool and strain it using strainer.


4. Heat ghee in a deep pan.


5. Add cumin seeds to splutter.


6. Add strained water and keep it for boiling.


7. Add 2 Tsp sugar and salt as per taste.


8. Garnish with finely chopped cilantro.


9. Serve hot as a soup.


10. You can also serve with rice or khichadi

Dudhi Gravy

Ingredients :

• Dudhi(Bottle guard) - 1 Cup(Diced)
• Potato - 1/2 Cup (Diced)
• Onion - 1/2 Cup (Grated)
• Tomato - 1 (Medium size)
• Garam Masala - 1 Tsp
• Coriander powder
• Ginger-garlic-green chili paste- 1 Tsp
• Turmeric
• Cilantro (optional)
• Salt
• Oil

Procedure :

1. Peel dudhi, Remove seeds, cut into medium size pieces.
2. Take Dudhi seeds, add little water and grind it in grinder.
3. Squeeze and use the water as white sauce.
4. Dice potato, grate onion.
5. Cut tomato into 8 pieces
6. Heat 2 Tbsp oil in a pressure pan.
7. Fry onion, add ginger-garlic-chili paste.
8. Add all vegetables, garam masala and coriander powder. Mix well.
9. Add little water, salt and finely chopped cilantro.
10. Close the lid of pressure pan.
11. Turn off gas after 2 whistles.
12. Open it add white sauce of seeds and cook for 2 minutes.
13. Serve hot with chapati or rice.

Bhedi Bhaji

Ingredients :

• Okra -1 Cup


• Onion - 1/2 Cup


• Kokum(aamsul)- 2


• Grated coconut - 1 Tbsp


• Red chili powder - 1/2 Tbsp


• Turmeric - 1/8 Tbsp


• Asafoetida - 1 Pinch


• Mustard seeds


• Cumin seeds


• Curd - 1/2 Tsp


• Oil


• Salt

Procedure :

1. Wash, wipe and cut okra.


2. Chop onion.


3. Heat oil in a pan.


4. Add mustard seeds to splutter.


5. Add cumin seeds, asafoetida and onion.


6. Fry onion till it turns golden.


7. Add kokam and fry.


8. Add okra, mix well.


9. Do not cover and cook.


10. Add curd and salt when it is half cooked.


11. When okra get cooked, add grated coconut and mix it.


12. Serve with chapati.

Dudhi Chana Dal Curry

Ingredients :

• Bottle guard (Dudhi) - 1 Cup


• Bengal gram (Chana Dal ) - 1/4 Cup


• Onion - 1/2 cup


• Grated coconut - 1/4 Cup


• Asafoetida - 1 Pinch


• Jaggery - 1 Tsp


• Garam Masala - 1 Tsp


• Red Chili powder - 1/2 Tsp


• Mustard seeds - 1/4 Tsp


• Cumin seeds - 1/4 Tsp


• Turmeric


• Oil


• Salt

Procedure :

1. Soak Chana dal before one hour.


2. Peel and cut Dudhi into medium size pieces.


3. Cut onion into small pieces.


4. Heat oil in a pan.


5. Add Mustard seeds to splutter.


6. Add Cumin seeds and asafoetida.


7. Add onion and fry till it turns golden.


8. Add Dudhi and Chana dal.


9. Add turmeruc, red chili powder, garam masala and salt.


10. Mix well and cover the lid.


11. Add jaggery and coconut when Dudhi get cooked.


12. Mix well and turn off the gas.


13. Serve with Rice or Chapati.

Pumpkin Curry

Ingredients :

• Pumpkin - 1 Cup


• Onion - 1/2 Cup


• Garlic paste - 1 /2 Tsp


• Green chili - 1 -2


• Grated coconut - 1/4 Cup


• Mustard seeds


• Cumin seeds


• Garam masala - 1/4 Tsp


• Turmeric


• Oil


• Salt

Procedure :

1. Peal Pumpkin and cut it into medium size pieces.


2. Heat oil in a pan.


3. Add mustard seeds to splutter.


4. Add cumin seeds and green chili.


5. Add onion and fry till it turns golden.


6. Add pumpkin pieces, turmeric and garam masala.


7. Mix and cover the lid for 2 min.


8. Add salt and cover the lid.


9. When pumpkin get cooked, add grated coconut and mix.


10. Serve with chapati.
    

Cabbage Curry

Ingredients :

• Cabbage - 1 Cup (Finely lengthwise chopped)



• Bengal gram - 1 Tbsp



• Peanuts - 1 Tbsp



• Green chili - 1 or Red chili powder - 1/2 Tsp



• Turmeric - 1/8 Tsp



• Tamarind paste - 1 Tsp



• Jaggery - 1 Tsp



• Bengal gram flour(Besan) - 2 Tbsp



• Asafoetida - 1 pinch



• Salt



• Oil

Procedure :

1. Wash cabbage, Bengal gram and peanut. Mix and keep aside.



2. Heat 1 tbsp oil in a pan.



3. Add mustard seeds to splutter.



4. Add cumin seeds, green chili and asafoetida.



5. Add cabbage mixture, mix well and cover the lid.



6. Add turmeric and salt after cabbage get cooked.



7. Mix Bengal Gram flour, tamarind paste and jaggery.



8. Add 1/2 cup water and mix well.



9. Add this watery mixture in a pan.



10. Cook well.



11. Serve hot with rice or chapati.

Paneer Tikka

Ingredients :

• Paneer pieces - 500 gms
• Capsicum - 2
• Tomato - 2
• Onion - 1
• Oil/ Butter

For Marinade :

• Curd( hung) - 1 Cup
• Green chili paste - 1 Tsp
• Coriander and mint leaves paste - 2 Tbsp
• Garlic paste - 2 Tbsp
• Garam Masala - 1/2 Tsp
• Papikra or edible red Colour- 1/2 Tsp
• Chat Masala - 1 Tsp
• Salt

Procedure :

1. Dice Capsicum, Tomato and Onion.
2. Mix all ingredients of marinade.
3. Add Paneer and vegetable pieces to it.
4. Refrigerate for half an hour.
5. Brush the marinade pieces with butter or oil.
6. Grill for 15-20 minutes till golden brown on all sides.
7. Reposition frequently and brush with oil.
8. Serve hot.

Carrot Salad (Gajar Koshimbeer)

Ingredients:

• Carrots(Grated) - 1 Cup
• Split green gram(Mung dal ) - 1 Tbsp
• Cumin seeds - 1/4 tsp
• Sugar - 1 Tsp
• Salt - 1/2 Tsp
• Asafoetida - 1 Pinch
• Lemon Juice - 1 Tsp
• Dry red chili - 1
• Ghee - 1 Tsp
• Cilantro (Finely chopped)

Procedure :

1. Wash mung dal and soak for 3-4 hours.
2. Drain it and mix with grated carrots and cilantro.
3. Heat ghee in a small pan.
4. Add cumin seeds to splutter.
5. Add red chili and asafoetida to ghee.
6. Mix this seasoning with carrot mixture.
7. Add salt, sugar and lemon juice, Mix well.

Veg Fried Rice

Ingredients :

• Long Grain Rice - 1 Cup
• Carrots - 1 Cup
• Capsicum - 1 Cup
• Cabbage - 1 Cup
• French Beans - 1 Cup
• Onion - 1 Cup
• Spring Onion - 1/2 cup
• Ginger - Garlic Paste - 1 Tsp
• Green chili - 2
• Pepper powder - 1/4 Tsp
• Soya sauce - 1 Tbsp
• salt

Procedure :

1. Wash rice and boil in a salty water for 8- 10 min.
2. Drain water and keep aside.
3. Cut all vegetables, onion and green chili lengthwise.
4. Cook all vegetables in a boiling water for 2 min or Microwave it for 2 min.
   
5. Heat oil in a pan.
6. Add ginger garlic paste and green chili.
7. Fry for a minute.
8. Add all vegetables and fry well.
9. Now add cooked rice and mix well.
   
10. Add Soya sauce, salt and pepper powder, Mix well.
11. Cover the lid for 2 min.
    
12. Serve hot with tomato sauce.
    

Note :

• Rice is cooked in salt and soya sauce is also salty so add little amount of salt just for vegetables.

Paneer Makkhanwala

Ingredients :

• Paneer – 100 gms


• Tomato – 3


• Onion – 2


• Ginger Garlic Paste – 1 Tsp


• Cashew nuts – 6-7


• Fresh cream – ¼ Cup


• Kitchen King Masala – 1 Tsp


• Coriander power - 1 Tsp


• Cumin seeds powder - 1/4 Tsp


• Kasuri Methi – 1 Pinch


• Red Chili powder – 1 Tbsp


• Turmeric – ¼ Tbsp


• Sugar – ½ Tsp


• Butter – 1 Tbsp


• Coriander leaves.
  

Procedure :

1. Take water in a bowl.



2. Add turmeric and salt.



3. Deep fry paneer till its color changes to cream. Keep aside.
   



4. Prepare paste of onion, ginger and garlic using grinder.



5. Prepare Tomato puree.



6. Heat butter in a pan.



7. Add Onion, ginger, garlic paste.



8. Fry till it turns golden



9. Add tomato puree, cumin seeds powder, coriander powder, kitchen king masala, kasuri methi,turmeric, red chili powder.



10. Fry for 1 min.



11. Add cashew nut powder, Fresh cream, salt , sugar and paneer.



12. Cover the lid and cook for 1 min.



13. Serve with Chapati or Roti.
    

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Spicy Karanji

Ingredients:

Filling :

• Coconut – 1
• Green chili -2
• Onion – 1
• Cilantro/Coriander leaves – 1 Cup

Cover :

• Semolina – ½ Cup
• Oil
• Salt

Procedure :

1. Add salt and 1 Tbsp oil in semolina.
2. Prepare dough and keep aside for half an hour.
3. Grind coconut, onion, green chilies and Coriander leaves in a grinder.
4. Add salt as per taste.
5. Roll dough in oval shape with the help of rolling pin.
6. 1 Tbsp filling on half side.
7. Fold the other half and press corners.
8. Deep fry in oil.
9. Serve hot.

Note : You can use karaji mold for preparing karaji.

Metkut Pohe

Ingredients :

• Thin Poha - 2 Cup
• Yogurt - 1/4 Cup
• Peanuts - 1/4 cup
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Matkut Powder - 2 Tsp
• Turmeric - 1 Pinch
• Red chili Powder - 1/2 Tsp
• Oil -2 Tbsp
• Salt

Procedure :

1. Keep Poha in microwave for one min.
2. Heat oil in a pan.
3. Add mustard seeds to splutter.
4. Add cumin seeds, turmeric, metkut powder and red chili powder.
5. Pour this over poha.
6. Add peanuts and mix well.
7. Add yogurt and salt.
8. Mix well and serve.

Makki Dokala

Ingredients :

• Makki Flour - 1 Cup
• Green Peas - 1/2 Cup
• Kasuri Methi - 1 Tsp
• Red Chili Powder - 1 Tsp
• Coriander Powder - 1 Tsp
• Oil
• Salt

Procedure :

1. Mix all the ingredients except oil.
2. With the help of water prepare a stiff dough.
3. Apply oil to the palm and prepare small rounds.
4. Make hole at the center of round.
5. Steam for 15-20 min, just like idli.
6. Serve hot with chutney or tomato sauce.

Cabbage Rice

Ingredients :

• Basmati rice - 1 Cup
• Chopped cabbage - 2 Cups
• Coconut grated - 3/4 Cup
• Green chillies - 3-4
• Roasted Bengal gram (Dalve) - 2 Tbsp
• Mustard seeds - 1/2 Tsp
• Split Black gram (Urad dhal) - 2 Tsp
• Split Bengal gram (Chana dhal) - 2 Tsp
• Red chillies - 1-2
• Asafoetida - 1/4 Tsp
• Turmeric - 1/4 Tsp
• Coriander leaves - 2 Tbsp chopped
• Salt
• Oil - 3 Tbsp

Procedure :

1. Wash rice and boil in a salty water for 8- 10 min.
2. Drain water and keep aside.
3. Grind grated coconut , green chillies & Roasted bengal gram, keep aside.
4. In a deep pan heat oil, add mustard seeds to splutter.
5. Add urad dhal, chana dhal, red chillies, asafoetida ,turmeric & finally add chopped cabbage.
6. Cover the lid & cook cabbage in its own steam.
7. When done, add ground paste & salt.
8. Add Rice and mix.
9. Stir the mixture thoroughly from top to bottom so that cabbage & paste become a homogeneous mixture with rice.
10. Garnish with chopped coriander leaves.
11. Serve with any raita.

Stuffed Okra (Barava Bhindi)

Ingredients :

• Okra (Bhindi) - 1/4 Kg



• Asafoetida - 1 Pinch



• Mustard seeds - 1/4 Tsp



• Oil - 1 tbsp

For the stuffing:

• Fresh coconut - 1 tbsp



• Peanut powder - 1/4 cup



• Garlic cloves - 2-3



• Coriander powder - 1 tsp



• Cumin powder - 1/2 tsp



• Turmeric powder - 1 Pinch



• Chili powder - 1 Tsp



• Lemon juice/tamarind pulp - 1 Tsp



• Salt



• Coriander leaves/cilantro.

Procedure :

1. Wash okra and pat dry, remove the stems and trim tails. Give vertical slits to the okra.



2. For the stuffing, Mix peanut powder, coconut, crushed garlic, coriander powder, cumin powder, chili powder, turmeric powder, lemon juice, chopped coriander leaves and salt.



3. Stuff each okra with the mixture. Keep aside.



4. Heat oil in a pan.



5. Add mustard seeds to splutter.



6. Add asafoetida.



7. Add stuffed okra and toss gently.



8. Sprinkle remaining masala on top.



9. Fry for sometime. Cook over low heat without the lid.



10. Keep tossing occasionally until the okra is well done and crisp.



11. Serve hot with chapati.

Green Tomato Curry

Ingredients :

• Green Tomatoes - 2


• Jagerry - 1/4 Cup


• Peanut Powder - 1 Tbsp


• Mustard seeds - 1 Pinch


• Cumin seeds - 1 Pinch


• Asafoetida - 1 Pinch


• Turmeric -1 Pinch


• Red Chili Powder - 1/2 Tsp


• Garam masala - 1/4 Tsp


• Salt


• Oil

Procedure :

1. Wash and cut tomatoes into pieces.


2. Heat oil in a pan.


3. Add mustard seeds to splutter.


4. Add cumin seeds, asafoetida and turmeric.


5. Add tomatoes and stir.


6. Add 1/2 cup water and cover the lid.


7. Cook tomatoes till it tender.


8. Add red chili powder, garam masala, peanut powder, jaggery and salt.


9. Cook for 2 min.


10. Serve with chapati or rice.

Murraba

Ingredients :

• Indian Gooseberry(Amla) - 1/2 Kg
• Sugar - 1 & 1/2 cup
• Clove - 2/3
• Water - 1 Cup

Procedure :

1. Wash and wipe amla neatly.
2. Keep in a air tight metal container.
3. Cook in a pressure cooker up to 3-4 whistles.
4. You can also use microwave cooking bags to cook.
5. Cut into small pieces after cooling.
6. In a deep pan mix water and sugar.
7. Cook to prepare one thread syrup.
8. Keep aside for cooling.
9. Add amla pieces when the syrup becomes lukewarm.
10. Add cloves.
11. Keep in a air tight glass container after cooling.

Note :

• While cooking and after cooking keep amla away from water. Otherwise it will be spoiled within one week.
• It is good to eat one spoon amla murabba every morning with empty stomach. It reduces body heat.

Plain Paratha (Seven Layer Chapati)

Ingredients :

• Wheat Flour - 1 Cup
• Ghee - 1 Tsp
• Salt 1/4 Tsp
• Melted Ghee
• Wheat Flour for dusting

Procedure :

1. Mix wheat flour, ghee and salt nicely.
2. Prepare dough using water.
3. Cover the dough with damp kitchen towel. Keep aside for 1 hour.
4. Make small balls of equal size.
5. Roll dough ball to make circle.
6. Apply melted ghee over the surface using brush.
7. Fold as shown in the picture. Every time apply melted ghee before folding.
8. Cream portion represents wheat dough and yellow portion represents brushed part.
9. Again roll into circle as shown.
10. Heat the griddle and roast paratha.
11. Roast both the sides.
12. Serve hot.
    

Apple Salad (Koshimbeer)

Ingredients :

• Green Apple - 1
• Peanut powder - 1 Tbsp
• Orange juice - 2 Tbsp
• Coriander leaves - 1 Tsp
• Sugar - 1/2 Tsp
• Salt

Procedure :

1. Wash and grate green apple with large greater.(or chop lengthwise)
2. Apply orange juice immediately.
3. Add peanut powder, finely chopped coriander leaves, sugar and salt.
4. Mix well.

Note :

• You can use lemon juice instead of orange juice.
• Apply lemon juice or orange juice immediately after grating otherwise color of apple changes.
  

Hot & Sour Soup (Type-II)

Ingredients :

• Veg stock - 1 Can
• Soy Sauce - 2 Tbsp
• Vinegar - 1 Tbsp
• Ginger
• Black Pepper Powder - 1 Pinch
• Vegetables Sliced - 1/4 Cup
• Corn flour - 1 Tbsp
• Oil - 1 Tsp

Procedure :

1. Take veg stock in a pan.
2. Add soy sauce till color looks brown.
3. Add vinegar, sliced ginger and black pepper powder.
4. Bring it to boil.
5. Cut vegetables (carrots, beans, cabbage, Corn Kernels, green peas,celery) into small piece.
6. Add it to the boiling stock.
7. When the vegetables get cooked, add 1 tsp oil.
8. Mix corn flour with little amount of water.
9. Add it to the soup.
10. Mix well and serve hot.

Plain Mirchi bhajiya

Ingredients :

• Mirchi (Green chili)- 5-6
• Bengal gram floor (Besan) -1 Cup
• Turmeric - 1 Pinch
• Asafoetida - 1 Pinch
• Carom seeds - 1 Tsp
• Baking soda - 1 Pinch
• Lemon juice - 1 Tsp
• Oil
• Salt

Procedure :

1. For Mirchi Bhajiya you require special type of green chilies. You can find it in Indian grocery store.
2. Give one cut to remove seeds from the chili.
3. Boil water, add lemon juice and chilies. This will reduce hotness of chili.
4. After 4-5 min remove chilies, wipe using paper napkin.
5. In a bowl mix besan, turmeric, asafoetida, carom seeds,baking powder and salt.
6. Prepare thick batter.
7. Heat oil for frying.
8. Deep green chili one by one and drop gently into oil.
9. Deep fry and keep it on paper napkin.
10. Serve hot.

Bharali Vaangi(Stuffed Brinjal)

Ingredients :

• Small Brinjals - 5-6

Masala :

• Chopped onion - 1/2 Cup


• Peanut powder - 1/4 cup


• Grated coconut - 1/4 cup


• Coriander leaves (finely chopped) -1/4 Cup


• Garlic paste - 1 Tsp


• Chili powder - 1/2 Tsp


• Black Masala - 1/2 Tsp


• Jaggery - 1 Tbsp

Tadka :

• Salt


• Turmeric - 1 Pinch


• Asafoetida - 1 Pinch


• Mustard seeds - 1/2 Tsp


• Oil - 2 Tbsp

Procedure :

1. Heat Oil in a pan.


2. Add mustard seeds to splutter.


3. Add turmeric and asafoetida. Keep aside. It is called Tadka.


4. Hold brinjal vertically. Give one vertical Cut.


5. Turn it, give another vertical cut which should be perpendicular to first cut.


6. Mix all the ingredients of masala and stuff into brinjals.


7. Keep in a microwave safe box.


8. Spread tadka on it.


9. Close the lid. (Not completely)


10. Cook on high settings for 5 min and on low settings for 5 min.


11. Wait for 2 min.


12. Serve with chapati.

Varanphal

Ingredients :

• Split Red Lentil(Tur dal) - 1/4 Cup
• Wheat flour - 1 Cup
• Tamarind juice - 1 Tbsp
• Jaggery - 1 Tsp
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Fenugreek seeds - 5-6
• Curry leaves - 5-6
• Asafoetida - 1 Pinch
• Turmeric - 1 Pinch
• Red chili powder - 1/2 Tsp
• Chopped Coriander
• Oil
• Salt

Procedure :

1. Wash and cook tur dal in pressure cooker.
2. Prepare dough of wheat flour just like chapati dough.
3. Heat oil in a deep pan.
4. Add mustard seeds to splutter.
5. Add cumin seeds, fenugreek seeds, asafoetida and curry leaves.
6. Mash cooked tur dal, add one cup water and add it in a pan.
7. Add tamarind juice, red chili powder, jaggery, salt and chopped coriander.
8. Bring it to boil.
9. Prepare round of dough using rolling pin just like chapati.
10. Cut it into small diamond shapes.
11. Add it to boiling dal.
12. Cook for 8-10 min.
13. Serve hot.

Note :

• You can add 1 Tsp ghee while serving to increase the flavour.

Rava Kheer

Ingredients :

• Semolina - 1/4 Cup
• Milk - 1 Cup
• Sugar - 1/2 Cup
• Raisins
• Almonds
• Cashew
• Cardamom
• Ghee

Procedure :

1. Mix semolina and ghee.
2. Fry till it turns golden in color.
3. Mix milk and bring it to boil.
4. Add sugar and dry fruits.

Mula Bhaji (Radish Curry)

Ingredients :

• Radish (small) - 3-4


• Onion(small) - 1


• Tomato - 1


• Coriander powder - 1/2 Tsp


• Red chili powder - 1/4 Tsp


• Curry leaves


• Mustard seeds - 1/4 Tsp


• Cumin seeds - 1/4 Tsp


• Split black gram - 1/4 Tsp


• Turmeric - 1 Pinch


• Salt


• Oil

Procedure :

1. Remove leaves of radish, remove cover and boil in water till it become tender.


2. Heat oil in a pan.


3. Add mustard seeds to splutter.


4. Add cumin seeds, split black gram, curry leaves.


5. Add finely chopped onion and fry till it turns golden.


6. Add tomato and fry for 1 min.


7. Add boiled radish, red chili powder, coriander powder and salt.


8. Mix well and cover the lid. Cook for 5 min.


9. Serve hot with Chapati.

Palak Puri

Ingredients :

• Spinach - 1 Bunch
• Ginger - 1/2 Inch
• Green chili - 2-3
• Coriander powder - 1/2 Tsp
• Turmeric - 1 Pinch
• Asafoetida - 1 Pinch
• Bengal gram floor - 2 Tbsp
• Rice floor - 1 Tsp
• Wheat floor - 2-3 Cups
• Salt
• Oil

Procedure :

1. Boil spinach, drain water.
2. In a blender grind spinach, green chili and ginger to prepare smooth paste.
3. In a bowl, add spinach paste, coriander powder, turmeric, asafoetida, Bengal gram floor, rice floor and salt.
4. Now slowly add wheat floor to prepare dough.
5. Heat oil for frying.
6. Prepare small rounds using rolling pin.
7. Deep fry in oil.
8. Serve hot with Chutney.

Potato Shira

Ingredients :

• Potato - 1
• Sugar - 1/4 cup
• Ghee - 1 Tbsp
• Cardamom - 1
• Raisins - 3-4

Procedure :

1. Boil potato, remove cover and mash it.
2. Heat ghee in a pan.
3. Add mashed potato and fry till it turns golden in color.
4. Add sugar, cardamom powder and raisins.
5. Mix well and cover lid for 2 min.
6. Serve hot.

Dadpe Pohe

Ingredients :

• Thin poha - 2 Cups
• Fresh grated Coconut - 1/2 Cup
• Peanuts - 1/2 Cup
• Butter milk or coconut milk
• Green chili
• Ginger
• Onion
• Coriander Leaves
• Mustard seeds
• Cumin seeds
• Curry leaves
• Lemon juice - 1 Tsp
• Sugar - 1/2 Tsp
• Oil
• Salt

Procedure :

1. Microwave the Poha for 1 minute or alternatively roast them till crisp or keep them in hot sun till crisp.
2. Cool the poha and sprinkle the coconut water to make it a little moist.
3. Add the chopped onion, grated ginger, freshly scrapped coconut, salt and sugar , mix nicely and keep aside covered. If possible cover such that it should be pressed.
4. Heat oil in a pan.
5. Add mustard seeds to splutter.
6. Add cumin seeds, curry leaves and green chili.
7. Add peanuts and fry for 1 min.
8. Add this to poha.
9. Mix nicely and garnish with coriander leaves.
10. Add Lemon juice if you have used coconut milk.
    

Mung Usali

Ingredients :

• Whole green gram - 1/2 cup
• Tomato (Finely chopped) - 1/2 Cup
• Onion (Finely chopped) - 1/2 Cup
• Lemon Juice - 1 Tbsp
• Mustard seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Split Black gram - 1/2 Tsp
• Curry Leaves - 7/8
• Asafoetida - 1 Pinch
• Turmeric - 1 Pinch
• Green chili - 2
• Fresh grated coconut - 1/4 Cup
• Oil
• Salt

Procedure :

1. Soak green grams for 5-6 hours.
2. Cook in pressure cooker without water.
3. Heat oil in a pan.
4. Add mustard seeds to splutter.
5. Add cumin seeds, split black gram, turmeric and asafoetida.
6. Add green chili and curry leaves, fry till it turns golden.
7. Add coconut and cooked green gram.
8. Add salt and mix well.
9. Close the lid and cook for 2 min.
10. Mix lemon juice.
11. Garnish with onion, tomato.

Veg Cutlet

Ingredients :

• Potato - 2
• Carrots -1/2 Cup
• Cabbage - 1/2 Cub
• French beans - 1/2 Cup
• cauliflower - 1/2 Cup
• Green Chili Paste - 1Tsp
• Ginger Paste - 1/2 Tsp
• Garlic Paste - 1 Tsp
• Turmeric - 1 Pinch
• Garam Masala - 1 Tsp
• Coriander Powder - 1 tsp
• Cumin powder - 1/2 Tsp
• All Purpose flour - 2 Tsp
• Bread crumbs - 1/2 Cup
• Salt
• Oil

Procedure :

1. Finely chop cabbage, carrots,cauliflower and beans.
2. Boil potato and vegetables separately. Do not overcook.
3. Mash potatoes and mix vegetables with it.
4. Heat 1 Tsp Oil in a pan.
5. Add green chili paste, ginger paste and garlic paste.
6. Fry till it turns golden.
7. Add turmeric and garam masala.
8. Mix the potato mixture.
9. Add coriander powder and salt, mix well.
10. Keep aside for cooling.
11. Prepare loose batter using all purpose flour.
12. Heat oil for deep frying.
13. Prepare small flat rounds of potato mixture.
14. Dip the potato ball into all purpose flour batter.
15. Coat immediately with bread crumbs.
16. Deep fry in oil.
17. Serve hot with tomato sauce or chutney.

Suralichya Vadya

Ingredients :

• Bengal gram flour(Besan) - 1 Cup
• All Purpose flour(Maida) - 1 Tbsp
• Butter Milk - 1 Cup
• Water - 2 Cup
• Turmeric - 1 Pinch
• Grated coconut - 1 Cup
• Mustard seeds - 1/2 Tsp
• Cumin seeds - 1/2 Tsp
• Asafoetida - 1 Pinch
• Green chili - 1
• Coriander leaves(Finely chopped)
• Salt
• Oil

Procedure :

1. Sieve besan and maida.
2. Mix with buttermilk and water nicely. Make sure that there is no lump.
3. Add turmeric and salt.
4. In a deep pan cook this mixture.
5. Continuously stir while cooking so that lumps will not formed.
6. When the mixture becomes thick, cover it with lid.
7. After 1 min again mix and cover the lid for 1 min.
8. Immediately spread thinly on flat metal surface using a gentle circular motion. you can use back side of metal plate.
9. Approximately 1-2 ladle mixture is required for one plate.
10. Do not grease the surface with oil.
11. You have to spread the mixture when it is hot. After cooling it will not spread.
12. Garnish with chopped coriander leaves and grated coconut. Keep aside for cooling.
13. In a pan heat 2 tbsp oil.
14. Add mustard seeds to splutter.
15. Add cumin seeds, asafoetida and green chili.
16. When green chili turns golden, remove it.
17. Sprinkle this over the round.
18. With a knife cut the round into strips. Then gently roll the strips into tight rolls.

Note :

• You can use microwave for cooking. After every 30 sec you have to stir the mixture.

Keshar Bhaat

Ingredients :

• Rice - 1 Cup
• Sugar - 1/2 Cup
• Milk - 1/4 Cup
• Saffron - 1 Pinch
• Cardamom - 6-7
• Clove - 3-4
• Cinnamon - 1/2 Inch
• Almond - 1 Tsp
• Cashew - 1 Tsp
• Raisins - 1 Tsp
• Salt - 1 Pinch
• Water - 2 Cup
• Ghee - 3 Tbsp

Procedure :

1. Wash and soak Rice for half an hour.
2. Add two cup of water and cook rice on medium heat.
3. In a pan lightly roast raisins, almonds and cashew, keep aside.
4. In a pan Mix milk and sugar to prepare syrup.
5. Add cardamom, saffron and clove in the syrup.
6. When saffron and sugar dissolve completely add ghee into it.
7. Mix this syrup in rice when the rice is cooked completely.
8. Add all nuts and mix well.
9. Cook for 2-3 min on low heat.
10. Serve hot.

Vada Pav

Ingredients :

• Potato - 2
• Green Chili Paste - 1 Tsp
• Ginger Paste - 1/2 Tsp
• Garlic Paste - 1 Tsp
• Turmeric - 2 Pinch
• Coriander Powder - 1 Tsp
• Lemon Juice - 1 Tbsp
• Coriander Leaves
• Besan - 1 Cup
• Bread Rolls
• Asafoetida - 1 Pinch
• Red Chili Powder - 1 Tsp
• Salt
• Oil

Procedure :

1. Boil Potatoes, remove cover and mash.
2. Heat 1 Tsp oil in a pan.
3. Add green chili paste, garlic paste and ginger paste , fry till it turns golden.
4. Add turmeric and mashed potatoes.
5. Add coriander powder, coriander leaves, lemon juice and salt, Mix well.
6. Keep this mixture aside for cooling.
7. In a bowl add besan, red chili powder, turmeric, Asafoetida and salt, mix well.
8. Add water and prepare thick batter.
9. Heat oil for deep frying.
10. Prepare medium size balls of mashed potato mixture.
11. Deep into besan batter and deep fry.
12. Cut the bread roll and place Vada in it.
13. Serve with tamarind or coconut or pudina chutney.

Khare Dane

Ingredients :

• Peanuts
• Salt

Procedure :

1. Add Salt in water and bring it to boil.
2. Add peanuts and cook for 5 min.
3. Drain peanuts from water.
4. Microwave it for 2-3 min.
5. Wait for 10 min.
6. Keep in air tight container.

Note :

• Be careful while roasting in microwave. It can be burned totally.

Rasagulla

Ingredients :

• Milk - 4 Cup
• Lemon Juice - 2 Tbsp
• Sugar - 1 Cup
• Water - 2 Cup
• Cardamon

Procedure :

1. Heat milk and bring it boil.
2. Add Lemon juice so that milk will separate.
3. Drain it using cotton cloth.
4. The Remaining cottage cheese is called paneer.
5. Wash the paneer nicely with cold water so that flavour of lemon will be removed.
6. Squeeze the paneer nicely to remove water.
7. In a deep pan mix water, sugar and cardamom and bring it to boil.
8. Knead the paneer very nicely so that it will become soft.
9. Knead till it become one ball.
10. Now make small balls and put in the boiling sugar syrup.
11. Cook for 15-20 min.
12. Serve after cooling.

Corn Bhel

Ingredient :

• Fresh corn
• Onion
• Tomato
• Coriander leaves
• Lemon Juice
• Chat Masala
• Salt

Procedure :

1. Finely chop onion, tomato and coriander leaves.
2. Boil Corn for 5 min.
3. Drain the water and Mix with remaining ingredients.
4. Serve immediately.

Dhirde

Ingredients :

• Semolina - 1 Cup
• Rice flour - 1 Cup
• Bengal Gram Flour - 1/2 Cup
• Ginger Paste - 1 Tsp
• Onion (Diced) - 1/2 Cup
• Tomato (Diced)- 1/2 Cup
• Green chilies (finely chopped) - 2
• Coriander leaves (chopped)
• Salt
• Oil

Procedure :

1. Mix all the ingredients except oil.
2. Prepare loose dough using water.
3. Heat a pan, add 1/4 Tsp oil.
4. Pour Batter in round shape.
5. Cover lid and roast one side.
6. Turn the side and cook another side.
7. Serve hot with Chutney or Pickle.

Naralachya Vadya (Coconut Burfi)

Ingredient :

• Fresh Grated Coconut - 1 Cup
• Sugar - 1/2 Cup
• Cardamom Powder- 1 Pinch
• Ghee - 1 Tbsp

Procedure :

1. Heat ghee in a pan.
2. Add grated Coconut and fry for a while.
3. Add Sugar and cardamom powder.
4. fry till it become like a hard dough.
5. Pour in a greased plate.
6. Spread with the help of spatula.
7. Cut into diamond shape.
8. Remove after cooling.