Beetroot Soup

Ingredients :

• Beetroot -1.5 Cup
• Carrot 1/2 Cuo
• Tomato -1/4 cup
• Onion - 1/4 Cup
• Garlic cloves - 3-4 
• Bay leaf
• Black pepper -6-7
• Salt
• Butter

Procedure :

1. Chop Beetroot, Tomato and Carrot into big pieces.
2. Heat butter in the clay pot or deep pan. You can use pressure cooker also.
3. Add bay leaf, garlic and onion. Saute for a minute.
4. Add Beetroot. Tomato, carrots, black pepper.
5. Add two cups of water and cook it for 10-15 minutes by covering lid.
6. After cooling, remove the bay leaf and grind to prepare a smooth paste.
7. Strain using soup strainer.
8. Add Salt and Butter.
9. Serve hot.

Carrot Soup

Ingredients :

• Carrot - 1 Cup
• Onion - 1/4 Cup
• Oregano - 1 Pinch
• Ginger - 1/2 inch
• Garlic - 5-6
• Bay leaf - 1
• Black pepper -6-8
• Black salt
• Salt
• Butter( optional)
• Sugar (optional) - 1 pinch

Procedure :

1. Chop Carrot and Onion into big pieces.
2. In a clay pot or deep pan add Onion, Carrots, Garlic, Black pepper, Ginger and Bay leaf.
3. Add two cups of water and cook it for 10-15 minutes by covering lid.
4. After cooling, remove the bay leaf and grind to prepare a smooth paste.
5. Strain using soup strainer.
6. Add Black salt,Salt, Sugar and Butter.
7. Serve hot.

Pumpkin Carrot Soup

Ingredients:

• Pumpkin -1 cup
• Carrot - 1 cup
• Ginger - 1 Inch
• Bay leaf - 1
• Black Pepper -6-8 
• Salt
• Butter (optional) 

Procedure :

1. Chop pumpkin and carrot into big pieces.
2. In a clay pot or deep pan add pumpkin, carrots, black pepper, ginger and bay leaf.
3. Add two cups of water and cook it for 10-15 minutes by covering lid.
4. After cooling, remove the bay leaf and grind to prepare a smooth paste.
5. Strain using soup strainer.
6. Add Salt and Butter.
7. Serve hot.

Broccoli Soup

Ingredients :

• Broccoli - 2 Cup
• Potato - 1/4 Cup
• Coconut milk - 1/2 Cup
• Ginger - 1/2 Inch
• Basil
• Black Pepper - 6-8
• Black salt - 1 Pinch
• Salt

Procedure :

1. In a clay pot or deep pan add Broccoli, potato, ginger, black pepper and basil. Pour 2 Cups of water and cook for 10-15 minutes by covering the lid. the broccoli and potato should be cooked nicely.
2. Keep aside for cooling.
3. Prepare Coconut milk.
4. Grind the cooked vegetables to make a fine puree.
5. Add black salt and salt as per taste.
6. Bring it to boil.
7. Add coconut milk just before serving.
8. Garnish with cooked vegetables and serve.

Sweet potato - Carrot Soup

Ingredients :

• Sweet potatoes - 3/4 Cup
• Carrot - 1 Cup
• Ginger - 1/2 inch
• Basil - 1/2 Tsp
• Pepper -6-8
• Sugar - 1/2 Tsp
• Salt
• Butter( optional)

Procedure :

1. In a deep pan or clay pot add chopped sweet potatoes,carrots, ginger, basil and black pepper.
2. Add 2 cups of water and cook it by covering the lid till it become soft.
3. Keep aside for cooling.
4. Blend it and strain it using soup strainer.
5. Add salt as per taste and sugar.
6.  Add butter or fresh cream.
7. Serve hot 

Aliv( Garden cress seed) Kheer

Ingredients :

•  Aliv - 1 Tsp
• Milk - 1 Cup
• Sugar - 1 Tsp
• Pure Ghee - 1/2 Tsp (optional)
•  Dry fruits  - 1 Tsp (optional)

Procedure :

1. Soak Aliv for at least 3 hours in 1 Cup milk.
2. With the help of spoon remove the lumps if formed.
3. In a deep pan boil this milk for 3-4 minutes. 
4. Add dry fruits powder. (It is optional. I prepare without dry fruits)
5. Add sugar and mix well.
6. Add Pure ghee and serve.

Note : 

•  It is very healthy and rich in Iron.
• You can soak Aliv in water also. For 1 Tsp alive put 4 Tsp water. 

Ragi (Nachani) Ladoo

Ingredients :

• Ragi(Nachani) flour or satwa - 1 Cup
• Sugar or Jaggery - 1/2 Cup
• Ghee - 1/4 Cup
• Cardamom 1-2
• Dry fruits (optional)

Procedure :

1. Heat ghee in a pan.
2. Add Ragi flour and fry on medium flame till the flour starts leaving oil.
3. Keep aside for cooling.
4. Grind Sugar and cardamom.
5. Mix well with Ragi flour,
6. Prepare small rounds.
7. Keep it in an air tight container and use within a month.

Kajur Laddu (Date Laddu)

Ingredients :

• Seedless Dates - 1 Cup
• Poppy Seeds - 2 Tbsp
• Dry fruits - 1/4 Cup ( Cashew nuts, Almonds, Pistachios) 
• Cardamom powder - 1/2 Tsp
• Ghee

Procedure :

1. Check if seed is left over in the dates, if it is there then remove. If you don't have seedless dates, remove seeds.
2. Grind dates without adding water to prepare course mixture.
3. In a pan dry roast poppy seeds over medium heat for 1-2 min. Keep it aside.
4. Put 1 Tsp ghee in a pan and roast roughly chopped dry fruits for 2 min. Keep it aside.
5. Put 1 Tbsp ghee in a pan, add course mixture of dates.
6. Cook it on low to medium heat for 3-4 minutes.
7. When mixture becomes slightly tender add roasted dry fruits.
8.  Mix it thoroughly with dates.   
9. Add 1 Tbsp poppy seeds and cardamom powder. Mix it well. 
10. Cook till it form a lump or dough like consistency. 
11. Spread the mixture in a plate for cooling. Don't cool it completely. 
12. Prepare small rounds of warm mixture.
13. Spread the remaining poppy seeds in a plate.
14. Roll the rounds over the poppy seeds. 
15. Keep it in an air tight container. Use it before 3 weeks.

Carrot-Potato Soup

Ingredients :

• Carrot - 1/2 Cup
• Potato - 1/2 Cup
• Onion - 1/4 Cup
• Butter - 1 Tsp
• Garlic clove - 2-3
• Bay leaf
• Black Pepper Powder
• Basil (optional)
• Water - 2 Cups
• Sugar
• Salt

Procedure :

1.  Peel carrot and potato, chop it onto pieces.
2. Chop Onion.
3. Heat butter in a cooker or heavy bottom pan.
4. Add a bay leaf.
5.  Add onion and fry or 1 minute.
6. Add pieces of carrot, potato and garlic, mix well.
7. Pour water and basil.
8. Cover the lid and cook up to two whistle.
9. Remove bay leaf.
10. Strain Potato, Carrot and Garlic, Keep water aside. 
11. Make Puree using grinder. 
12. Strain with a strainer. 
13. Adjust consistency by adding water. 
14. Add a pinch of pepper powder and sugar.
15. Add salt as per taste and boil the mixer.
16. Serve hot.

Pumpkin soup

Ingredients :

• Pumpkin - 1/2 kg or 1 cup
• Onion - 1
• Butter - 1 Tsp
• Bay leaf
• Black pepper - 6-7
• Basil 
• Water - 2 Cups
• Salt

Procedure :

1.  Peel Pumpkin and chop it onto pieces.
2. Chop Onion.
3. Heat butter in a cooker or heavy bottom pan.
4. Add a bay leaf and pepper.
5.  Add onion and fry or 1 minute.
6. Add Pumpkin pieces and mix well.
7. Pour water and basil.
8. Cover the lid and cook up to one whistle.
9. Remove bay leaf.
10. Using hand mixer or grinder grind Pumpkin.
11. Strain with a strainer. 
12. Adjust consistency by adding water. 
13. Add salt as per taste and boil the mixer.
14. Serve hot.

Tomato Soup-II

Ingredients:

• Tomatoes -3
• Potato small - 1
• Onion small -1
• Garlic cloves - 2
• Ginger - 1/2 inch
• Butter - 1 Tsp
• Pepper power
• Sugar or jaggery -  1 Tbsp
• Salt

Procedure:

1. Cut onion, tomatoes and potato into big pieces.
2. Heat butter in a pan cooker.
3. Add onions and fry for a minute.
4. Add tomato, potato pieces,garlic and ginger.
5. Add 2 cups of water and cook up to 2 whistles.
6. After cooling grind the boiled vegetables and strain it using steel strainer.
7. Add sugar, salt and pepper powder. Add water if needed.
8. Boil the mixture and serve hot. 

Edible Gum (Dinkache) Ladoo

Ingredients :

• Edible Gum (Dink) - 1 Cup
• Dry dates - 1 Cup
• Almond - 1/4 Cup
• Cashew nuts - 1/4 Cup
• Poppy seeds - 1/8 Cup
• Pistachio - 1/4 Cup
• Godambi( Semecarpus anacardium seeds) - 1/4 cup
• Dry coconut(grated) - 1/2 cup
• Jaggery - 2 cup
• Milk - 1/4 cup
• Ghee
• Cardamom powder - 1 pinch
• Nutmeg Powder - 1 pinch

Procedure :

1. Make coarse powder of almond, cashew nuts, pistachio & Godambi.
2. Make coarse powder of dry dates & keep separate.
3. Roast Poppy seeds. Make coarse powder.
4. Roast grated coconut . keep aside for cooling.
5. Heat 2 Tbsp ghee in a pan. Fry Edible gum. It will pop like corn.
6. Take 1 Tsp ghee in a pan. Roast dry dates powder slightly. This is optional. you can put it without roasting.
7. Make coarse powder of popped edible gum.
8. Crush dry coconuts with the help of hands.
9. Mix all powders which we have prepared.
10. In a heavy bottom pan, mix milk and jiggery.
11. Heat till jiggery dissolve completely.
12. Add cardamom powder and nutmeg powder.
13. Mix this solution with coarse powder.
14. Keep aside for cooling.
15. Prepare small rounds.
16. Keep in an air tight container.

Aliv (garden cress seeds) Laddu

Ingredients :

• Aliv(garden cress seeds) - 100 gm
• Coconut - 1
• Coconut water - 1 Glass
• Jaggery - 400 gm
• Almond - 1/2 Cup
• Cashew nuts - 1/2 Cup 
• Cardamom powder - 1 Pinch
• Nutmeg  powder - 1 Pinch

Procedure :

1. Grind fresh coconut.
2. Mix aliv, grinded coconut, coconut water and jaggery in a heavy bottom pan.
3. Keep aside for 3-4 hours for soaking.
4. Heat the pan on medium flame.
5. Add coarse powder of almond and cashew nuts.
6. Cook till the mixture becomes thick.
7. Add cardamom and nutmeg powder.
8. Keep aside for cooling.
9. Prepare small rounds.

Note :

• Rich Iron food.
• Keep it in a refrigerator.

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.

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.

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

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.

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.

Badam Barfi (Almond candy)

Ingredients :

• Almond - 1 Cup
• Sugar - 1 Cup
• Milk - 1/2 Cup
• Ghee - 2 Tbsp

Procedure :

1. Soak almond in warm water for 2-3 hours.
2. Remove cover.
3. Grind almond, milk and sugar in blender to prepare smooth paste.
4. Melt ghee in a pan.
5. Add paste and continuously stir it.
6. After some time the paste starts leaving the edge and turn into thick dough
7. Apply ghee to a flat plate.
8. Pour the mixture in greased plate.
9. With the help of spatula spread evenly.
10. with the help of knife cut into diamond shape.
11. After cooling remove it from the plate.

Kadhi Gole or Bol

Ingredients :
For Bol

• Bengal gram flour(Coarse) - 1 Cup


• Cumin Seeds Powder - 1/2 Tsp


• Asafoetida - 1 Pinch


• Turmeric - 1 Pinch


• Red chili powder - 1/2 Tsp


• Salt


• Oil - 1/2 Tsp

For kadhi :

• Yogurt - 1 Cup


• Curry leaves - 6-7


• Asafoetida - 1 Pinch


• Ginger - 1/2 Inch


• Bengal gram flour - 1 Tsp


• Coriander leaves.


• Mustard seeds - 1/2 Tsp


• Cumin seeds - 1/2 Tsp


• Sugar - 1/2 Tsp


• Oil


• Salt

Procedure :

1. Mix all the ingredients of bol with water to prepare thick dough.


2. Prepare very small rounds by applying oil to palm.


3. Keep aside.


4. Bit yogurt, add 1 cup water , bengal gram flour and sugar.


5. Heat oil in a deep pan.


6. Add mustard seeds to splutter.


7. Add cumin seeds, asafoetida, ginger and curry leaves.


8. Add yogurt and heat it at medium flame.


9. Add bol and cook till it tender.


10. Don't boil it.


11. Turn of the heat and add salt as per taste.


12. Garnish with coriander leaves.


13. Serve hot.

Note :

• You can add green chili while doing seasoning.