Dal Bati

Ingredients :
 For Baati :

• Course Wheat flour - 2 Cup
• Ghee- 4 Tbsp
• Coriander seeds - 1 Tsp
• Carom Seeds - 1/4 Tsp
• Salt
• Water

For Dal :

• Tur dal - 1/2 Cup
• Chana dal - 1 Tsp
• Pumpkin - 1/4 cup
• Small Tomato - 1
• Garlic -  1 Tsp
• Curry leaves
• Coriander leaves
• Asafoetida
• Turmeric
• Red chili powder
• Mustard seeds
• Cumin seeds
• Fenugreek seeds
• Turmeric
• Red Chili powder
• Jaggery - 1/2 Tsp
• Ghee
• Salt

Procedure :

1. Make course powder of coriander seeds and carom seeds. 
2. For Bati add all the ingredients except water in bowl. Mix well. 
3. Add lukewarm water slowly and prepare hard dough.
4. Keep aside for 15 Minutes.
5. Wash Tur dal  and Chana dal 2 times. 
6. Heat 1 Tsp ghee in a pressure cooker. 
7. Add Mustard seeds to splutter.
8. Add Cumin seeds and Fenugreek seeds
9. Add Asafoetida and curry leaves.
10. Add chopped garlic, saute it.
11. Add chopped Pumpkin and Tomato, mix well.
12. Add dals and 2 cup water.
13. Add turmeric, red chili powder, salt, Jaggery and coriander leaves.
14. Cover the lid and cook it.
15. In a deep pan keep water for boiling.
16. Now prepare small rounds of the bati dough.
17. Put all the balls in the boiling water. Cook it for 15 minutes without covering.
18. All the balls will float.
19. Remove it and keep aside for drying for 5 min.
20. Now heat Appe pan. Add little ghee in each hole.
21. Roast both the sides nicely.
22. Open the lid of pressure cooker and blend dal using whisk beater.
23. Serve hot Dal with bati.

Note : 

• You can prepare dal of your choice.

Pan Pizza

Ingredients :

• All purpose flour - 3 Cup  or  2 Cup and 1 Cup Whole wheat
• Milk - 1 and 1/2 Cup
• Sugar - 2 Tsp
• Dry Yeast - 1 Tsp
• Butter - 3 Tbsp
• Crushed Garlic - 2 Tsp
• Mix herbs
• Oregano 
• Mozzarella cheese
• Pizza Sauce
• Vegetables - ( Capsicum all type, onion, black olives,corn)
• Salt

Procedure :

1. Take luck warm milk, add sugar and mix well. 
2. Check the temperature, it should not be too hot or cool. Add yeast and keep aside for 15 min.
3. Check after 15 min.  Bubbles should be formed. If it's not repeat above procedure. 
4. Add all purpose flour, wheat flour, crushed garlic and salt as per taste.
5. Kneed to prepare soft dough.  
6. Initially the dough will be sticky, add butter slowly till the dough becomes non sticky. 
7. Keep aside for one hour. It will be doubled. 
8. Prepare Pizza sauce, cut the vegetables and grate the cheese.
9. After one hour again kneed the dough and prepare equal 3 round from it.
10.  Apply butter to the surface of a baking pan.
11. Spread the dough in round shape with the help of fingers.
12. Take a fork prick the surface of pizza base. 
13. Spread Pizza sauce over it.
14. Put grated cheese all over the surface.
15. Add vegetable topping as per your choice.
16. Sprinkle mix herb and Oregano over it.
17. Preheat oven at 250 and bake the pizza for 20 min.

Note :

• Time required to bake may vary based on oven model. 
• You can add oregano in the dough if you like.
• You can add toppings as per your choice.

Jowar and Ragi noodles

Ingredients :

• Jowar flour - 1 Cup
• Onion - 1
• Tomato -1
• Vegetables - 1 Cup( carrot,  capsicum, beans)
• Green peas - 1/4 Cup 
• Cumin seeds
• Mustard seeds
• Ginger - 1 Inch
• Coriander powder
• Garam masala
• Curry leaves 
• Salt
• Oil

Procedure :

1. Boil water in a pan. 
2. Take flour in a bowl and salt as per taste.
3. Pour boiled water slowly in the bowl. 
4. Keep aside for cooling. 
5. Chop the vegetables.
6. Kneed soft dough.
7. Turn on steamer. Apply oil to the plate.
8. Using 'shev maker' prepare noodles.
9. Steam for 10 minutes.
10. Heat oil in a pan.
11. Add mustard seeds and cumin seeds to splutter.
12. Add curry leaves, grated ginger and chopped onion.
13. Add chopped vegetables, tomatoes , green peas, coriander powder, garam masala and salt.
14.  Already we have added salt while preparing noodles.
15. Cook vegetables for 7-8 minutes with closed lid.
16. Add noodles and mix well.
17. Cook again for 5-6 minutes.
18. Serve hot.
19. Same procedure is used to prepare Ragi noodles.

Palak Thalpeeth (Spinach)

 

Ingredients :

• Spinach - 1 cup
• Onion - 1 cup
• Mixed Floor - 1 Cup
• Cumin seed Powder - 1/2 Tsp
• Asafoetida - 1 Pinch
• Turmeric - 1/2 Tsp
• Red Chili powder - 1 Tsp
• Coriander Leaves
• Oil or Ghee
• Salt

Procedure :

 



1. Mix Wheat floor, White millet floor (jawar) and Bengal gram floor in equal proportion.
2. Fry it little and keep aside for cooling.
3. Chop spinach, coriander and onion finely.
4. Mix all the ingredients except oil.
5. Prepare dough using water.
6. Prepare medium size balls.
7. Apply ghee or oil on the surface of a flat pan.
8. Apply oil to fingers.
9. Spread dough balls in a thin round shape.
10. Prepare 4 to 5 small wholes and put ghee drops in it.
11. Cover the lid and roast one side.
12. Remove the lid and roast other side.
13. Serve hot with coconut chutney, sauce or curd.

Note :

•  You can add Ragi floor and rice floor in the mixed floor.
• Instead of using water you can use buttermilk to prepare dough.

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.

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.

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.

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.

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.

Matar Pulav

Ingredients :

• Basmati Rice - 1/2 Cup
• Green peas - 1/2 Cup
• Onion (Diced) - 1/2 Cup
• Cumin seeds - 1 Tsp
• Black pepper - 2-3
• Clove - 2
• Cinnamon - 1 Inch
• Cardamom - 2ice
• Bay leave - 1
• Green Chili - 1
• Ginger Garlic Paste -1 Tsp
• Water - 1 Cup
• Salt
• Oil
• Ghee

Procedure :

1. Wash rice, drain water and keep aside.
2. Heat oil in a pan, add ghee.
3. Add cumin seeds to splutter.
4. Add Bay leaves, cardamom, cinnamon, clove, green chili and black pepper.
5. Add Onion and fry until it turns golden.
6. Add ginger garlic paste.
7. Add green peas and mix well.
8. Add Rice, mix well.
9. Add water and salt.
10. Cover the lid and cook well.
11. Serve hot with Raita.

Chitranna

Ingredients :

• Basmati Rice - 1 Cup
• Split black gram (Urad dal) - 1 Tsp
• Bengal gram (Chana dal) - 1 Tsp
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Coriander leaves -
• Lemon Juice - 1 Tbsp
• Turmeric - 1 Pinch
• Oil
• Salt

Procedure :

1. Wash rice and boil in a salty water for 8- 10 min.
2. Drain water and keep aside.
3. Heat oil in a pan.
4. Add mustard seeds to splutter.
5. Add cumin seeds, urad dal, chana dal and turmeric.
6. Mix cooked rice and mix well.
7. Cover the lid for 1 min.
8. Add lemon juice and chopped coriander leaves.
9. Add salt if required.

Veg Pulav

Ingredients :

• Rice - 3/4 Cup
• Onion - 1/2 Cup
• Beans - 1/2 Cup
• Carrots - 1/2 Cup
• Green peas - 1/2 Cup
• Cauliflower - 1/2 Cup
• Cloves - 2
• Cardamom - 2
• black pepper - 4
• Cinnamon - 1/2 inch
• Ginger paste - 1 Tsp
• Bay leave - 1
• Coriander seeds Powder -1 Tsp
• Cumin seeds powder - 1/2 Tsp
• Coriander leaves
• Mustard seeds - 1/2 Tsp
• Cumin seeds - 1/2 Tsp
• Turmeric - 1/4 Tsp
• Oil - 1 Tbsp
• Ghee - 1 Tbsp
• Salt

Procedure :

1. Wash rice and Put it into boiling salted water for 8-10 minutes.
2. Cut beans, carrots, cauliflower into small pieces.
3. Wash and cook in microwave for 1-2 min.
4. Drain rice and keep aside.
5. Heat oil and ghee in a pan.
6. Add mustard seeds to splutter.
7. Add cumin seeds, cinnamon, Cardamom, bay leave, clove and black pepper.
8. Add Onion and fry till it turns golden in color.
9. Add ginger paste and fry well.
10. Add turmeric and all vegetables.
11. Fry well and add cumin and coriander powder.
12. Add cooked rice mix well.
13. Add little salt (as rice is cooked in salted water) and cover lid for 2 min.
14. Garnish with finely chopped coriander leaves.
15. Serve hot with Raita.

Khichadi

Ingredients :

• Rice - 1/2 Cup
• Split green gram(mung dal) - 1/2 Cup
• Vegetables - 1 Cup ( potato, cauliflower, carrot, broccoli)
• Tomato - 1/2 Cup
• Green chili - 2
• Curry leaves - 5-6
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Asafoetida - 1 Pinch
• Garlic clove - 2
• Ginger pieces - 4-5
• Turmeric - 1 Pinch
• Coriander leaves
• Salt
• Oil

Procedure :

1. Wash and cut all the vegetables into medium size pieces.
2. Wash Rice and dal.
3. Heat oil in a pan or cooker.
4. Add mustard seeds to splutter.
5. Add cumin seeds, diced garlic cloves, green chili and ginger.
6. Add curry leaves, turmeric and asafoetida.
7. Add vegetables and fry well.
8. Add Tomato and fry well.
9. Add 2 cup water, rice and mung dal.
10. Close the lid and cook well.
11. Serve hot with ghee, curd and papad.

Capsicum Rice

Ingredients :

• Basmati or any long rice - 1 Cup
• Capsicum - 1 Cup
• Thick tamarind juice - 1 Tbsp
• Rice Powder - 1 Tbsp
• Turmeric - 1 Pinch
• Asafoetida - 1 Pinch
• Curry leaves - 5-6
• Mustard seeds - 1/2 Tsp
• Split black gram - 1/2 Tsp
• Split bengal gram - 1/2 Tsp
• Oil - 1 Tbsp
• Salt

Procedure :

1. Wash rice and put them into boiling salted water for 8-10 minutes and drain. Keep aside.
2. Dice capsicum into medium size pieces.
3. Heat oil in a pan.
4. Add mustard seeds to splutter.
5. Add split black gram and split bengal gram
6. Add curry leaves, turmeric and asafoetida
7. Add capsicum and salt.
8. Cover the lid and cook capsicum till it tender.
9. Switch off stove.
10. Add tamarind juice and Rice powder.
11. Add Rice and mix well.
12. Serve hot.

Note :

• You can prepare rice with Brinjal, Gherkins and Cauliflower instead of capsicum.

Gole bhat

Ingredients :

• Bengal gram - 1/2 Cup
• Rice - 1/2 Cup
• Coriander seeds powder - 1/2 Tsp
• Cumin seeds powder - 1/4 Tsp
• Garlic paste - 1/2 Tsp
• Red chili powder - 1/2 Tsp
• Carom seeds - 1/4 Tsp
• Turmeric - 1 pinch
• Salt
• Mustard seeds - 1/2 Tsp
• Cumin seeds - 1/2 Tsp
• Oil

Procedure :

1. Soak Bengal gram for 4-5 hours.
2. Grind Bengal gram with coriander seeds powder, cumin seeds powder, red chili powder, garlic, carom seeds, turmeric and salt.
3. Prepare rounds and steam these rounds.
4. Prepare plan rice.
5. For seasoning, heat oil in a pan.
6. Add mustard seeds and cumin seeds to splutter.
7. Take hot rice, place steam round i.e gola and add seasoning.
8. Serve hot.

Note :

• You can eat this with kadhi.
• You can prepare this with Bengal gram flour. Roast Bengal gram flour before using.
• Prepare small rounds if you are using Bengal gram flour.

Veg Biryani

Ingredients :

• Basmati or any long rice - 1 Cup
• Cauliflower pieces - 3/4 Cup
• Potato - 3/4 Cup
• Onion - 1 Cup
• Carrot - 1/2 Cup
• Green peas - 1/4 Cup
• Tomato - 1/4 Cup
• Yogurt - 1/2 Cup
• Garlic Ginger Paste -1 Tbsp
• Turmeric - 1 Pinch
• Cumin seeds Powder -1/2 Tbsp
• Coriander Powder - 1 Tbsp
• Red chili powder 1 Tbsp
• Clove - 3-4
• Black pepper - 5-6
• Cardamom - 2
• Cinnamon - 1 inch
• Bay leaves -2-3
• Oil - 3-4 Tbsp
• Coriander leaves(cilantro) - 1/4 cup
• Cashew nuts - 1/4 cup
• Salt

Procedure :

1. Wash rice and put it into boiling salted water for 8-10 minutes and drain. Keep aside.
2. Cut all the vegetables except onion into big pieces.
3. Chop onion lengthwise.
4. Heat oil in a pan.
5. Add Garam masala(Clove,cinnamon, cardamom, black pepper, bay leaves)
6. Add onion and fry.
7. Add all vegetables and fry.
8. Close the lid for 2 min.
9. Add garlic ginger paste and fry well.
10. Add tomato, yogurt, turmeric, coriander powder, cumin seeds powder, red chili powder.
11. Stir until all the vegetables are well-coated with spices.
12. Spread the rice over all vegetables.
13. Close the lid and cook the rice for 15-20 min.
14. Stir after every 5 min.
15. Add water if required. It will cook in the juices of vegetables and yogurt.
16. Garnish with finely chopped cilantro and cashew nuts.
17. Serve hot with yogurt.