Mushroom Fry

Ingredient :

• Mushroom - 250 gm
• Ginger - Garlic Paste- 1 Tsp
• Salt
• Oil

Procedure:

1. Wash and clean mushrooms.
2. Cut the buttons into 2 parts.
3. Sprinkle ginger-garlic paste and salt.
4. Mix well.
5. Heat oil in a deep pan.
6. Deep fry the mushrooms.
7. Serve hot. 

Coconut Laddu

Ingredients :

• Grated fresh coconut - 2 Cup
• Sugar - 1 Cup
• Ghee - 1 Tbsp
• Milk - 1/2 Cup
• Dry fruits 
• Cardamom Powder - 1 Pinch

Procedure :

1. Heat ghee in a pan.
2. Add fresh grated coconut and fry for 1 min.
3. Add Sugar and milk.
4. When sugar melts completely add dry fruits and cardamom powder.
5. Cook on low flame till it become thick.
6. Prepare round shape Laddu.
7. Keep in air tight container and use within 1-2 days.
8. Keep in refrigerator if want to use for a week.

Rava Dokla

Ingredients :

• Samolina(Rava Fine) - 1 Cup
• Curd - 1/2 Cup
• Sugar - 1 Tsp
• Ginger grated - 1/2 Tsp
• Turmeric - 1 Pinch
• Eno fruit salt- 1/4 Tsp
• Mustard seeds - 1 Tsp
• Cumin seeds- 1 Tsp
• Curry leaves - 10-15
• Green chili (optioinal)
• Oil
• Salt

Procedure :

1. Mix Rava, curd, sugar, grated ginger, turmeric, salt in a bowl.
2. Prepare medium consistency batter(Like idli batter).
3. Apply oil to dokla making dish or flat surface bowl.
4. Spread Eno fruit salt and mix lightly.
5. Pour the batter in greased pan.
6. Cook for 15 min in dokla maker or cooker without whistle.
7. Heat  1 Tbsp oil in a pan.
8. Add mustard seeds to splutter.
9. Add cumin seeds, curry leaves and green chili.
10. Pour it on cooked batter.
11. Cut it into square shape with the help of knife.
12. Serve with sauce or chutney.

Rice Flour Upama

Ingredients :

• Rice flour - 1 Cup
• Buttermilk - 2 Cup
• Ginger grated - 1 Tsp
• Asafoetida -1 Pinch
• Curry leaves 
• Cumin seeds
• Mustard seeds
• Red Chili
• Salt
• Oil

Procedure :

1. Heat oil in a pan. Add mustard seeds and cumin seeds to splutter.
2. Add asfoetida, red chili, ginger and curry leaves.
3. Add buttermilk and bring it to boil.
4. Mix rice flour slowly. Add salt and mix well.
5. Cover the lid and cook for 5 min.
6. Serve hot with chutney.

Note : It should be cooked nicely after covering otherwise it will be raw.

Ridge Guard Peel Chutney

Ingredients:

• Ridge Gourd Peel - 1 Cup
• Cumin seeds - 1 Tsp
• Carom seeds - 1 Tsp
• Green chili or red chili powder
• Cilantro - 1/2 Cup
• Oil
• Salt

Procedure :

• Wash Ridge Gourd and collect peelings. You can use remaining for curry.
• Grind Cilantro, Ridge Gourd peelings, Cumin seeds, Carom seeds, green chili and salt.
• Heat 1 Tbsp oil in a pan.
• Add mixture and fry for 1 min.
• Serve with Rice or chapati. 

Dal vada (Non fried)

Ingredients :

• Split Bengal gram(Chana dal ) - 1 Cup
• Other Mix dal - 1 Cup
• Onion - 1 Cup
• Green chili/ Red chili powder
• Cilantro
• Coriander powder - 1 Tsp
• Cumin seed powder - 1/2 Tsp
• Turmeric - 1/4 Tsp
• Asafoetida - 1 Pinch
• Cumin seeds - 1/2 Tsp
• Curry leaves
• Oil
• Salt

Procedure :

1. Soak all dals overnight.
2. Drain water and coarsely grind dals.
3. Add finely chopped onion, green chili paste or red chili powder, finely chopped cilantro, coriander powder, cumin seed powder, Turmeric, Asafoetida and salt. Mix well.
4. Apply oil to palms and prepare small flat rounds. Steam it for 20 mins.
5. You can serve hot or 
6. Heat oil in a pan.
7. Add cumin seeds to splutter.
8. Add curry leaves and steamed vada.
9. Fry for 2 min.
10. Serve hot.

Pizza

Ingredients :

• Pizza base -3
• Tomatoes - 3
• Garlic cloves -6
• Mix herbs - 1 Tsp
• Pepper powder
• Chili flex
• Olive oil
• Topping vegetables (Capsicum, Onion, black olives, baby corn, corn)
• Cheese grated
• Sugar
• Salt

Procedure :

1. Boil tomatoes, keep aside for cooling.
2. Mice garlic cloves.
3. Make tomato puree.
4. Heat 1 Tsp olive oil in a pan. you can use any cooking oil.
5. Put garlic and fry for a minute.
6. Pour tomato puree.
7. Add Mix herbs, pepper powder and chili flex as you requires.
8. Add 1 Tsp sugar and salt as per taste.
9. Cook for 10 minutes.
10. Keep this sauce aside for cooling.
11.  Take one pizza base. Apply 1Tbsp Sauce. Put Topping vegetables. Spread grated cheese evenly.
12. Sprinkle Pizza Mix herbs.
13. Grill for 5 min.
14. Serve hot.

Sandwich-1

Ingredients :

• Capsicum - 1
• Carrot - 1
• Cabbage (grated) - 1 Cup
• Onion - 1
• French beans - 1/2 Cup
• Bread slice
• Ginger (grated) - 1 Tsp
• Pepper Powder -1/4 Tsp
• Soya sauce - 1 Tbsp
• Cheese grated
• Salt
• Butter
• Oil

Procedure  :

1. Chop capsicum, onion and French beans.
2. Great or finely chop carrot and cabbage.
3. Heat  1 Tsp oil in a pan.
4. Add ginger and onion, fry till onion turns golden.
5. Mix all the vegetables.
6. Put pepper powder and soya sauce.
7. Cover the lid and cook for 2 min.
8. Taste it. If required put some salt.
9. Apply butter to bread slices. Spread sautéed vegetables and grated cheese.
10. Apply tomato sauce to other slice and cover it.
11. Prepare Sandwich.
12. Serve hot.

Note :

• You can also use potato vegetable to prepare sandwich.

Whole Mung Dosa

Ingredients :

• Green gram - 1/2 Cup
• Garlic clove - 10-12
• Ginger - 1 Inch
• Green chili
• Coriander leaves - 1/2 cup
• Cumin seeds
• Curry leaves (optional)
• Asafoetida - 1 Pinch
• Salt
• Oil

Procedure :

1. Wash and soak green grams for 8-10 hours.
2. Grind all the ingredients except oil.
3. Add little water to prepare soft paste.
4. Consistency of dough should be like dosa dough.
5. Heat flat pan.
6. Pour 1 Tbsp dough and spread.
7. Cover the lid for 1 min.
8. Put oil or ghee.
9. Serve hot with chutney or sambar.

Note:

• You can also use sprouted green gram.

Pasta Spiral With Red Sauce

Ingredients :

• Spiral Pasta - 1 Cup
• Tomato - 2 Medium size
• onion - 1 
• capsicum - 1
• Corn - 1 Tsp
• Black Olives 
• Garlic - 1/2 Tsp
• Mix herbs
• Chili flex
• Cheese grated
• Oil
• Salt

Procedure :

1. Boil Tomatoes and keep aside for cooling.
2. Boil Spiral pasta in salty water.
3. Grind boiled tomatoes.
4. Heat oil in a pan.
5. Add chopped Garlic and onion.
6. Add Capsicum, corn and cook for 2 min.
7. Add Tomato paste and bring it to boil.
8. Now put mix herbs and chili flex as per requirement.
9. Add boiled pasta and mix well.
10. Put black Olive and grated cheese.
11. Serve hot.

Coriander Rice

Ingredients :

• Rice - 1 Cup
• Coriander leaves- 1/2 cup
• Onion - 1 small
• Ginger - 1 Inch
• Green chili
• Muster seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Chana dal (Split Bengal gram) - 1/4 Tsp
• Urad dal( Split black gram) - 1/4 Tsp
• Oil
• Salt

Procedure :

1. Wash Rice and cook it by adding salt.
2. Grind Coriander leaves, Onion, garlic and green chili to prepare paste.
3. Heat oil in a pan.
4. Add Mustard seeds to splutter.
5. Add cumin seeds, chana dal and urad dal.
6. Add Coriander paste and fry for one minute.
7. Mix cooked rice and mix it well.
8. Cover the lid and cook for 2 min.
9. Serve hot with Raita.

Kavath(Wood Apple) Chutney

Ingredients :

• Kavath Pulp -1 Cup
• Jaggery - 1 Cup
• Red chili powder - 1 Tsp
• Salt
• Mustard seeds
• Cumin seeds
• Curry leaves
• Oil
• Asafoetida - 1 pinch

Procedure:

1. Grind Kavath pulp, jaggery, red chili powder and salt together.
2. Heat 1 Tsp oil in a pan.
3. Add mustard seeds to splutter. Add cumin seeds, curry leaves and asafetida.
4. Pour the seasoning on the mixture.

Note :

• You can prepare oil free chutney also. Add cumin seeds while grinding the mixture.

Ghavan Chutney

Ingredients :

For Ghavan:

• Rice flour - 1 Cup
• Water - 2 Cup
• Salt

For Chutney

• Coconut -1/2 cup
• Garlic cloves 5-6
• Cumin seeds - 1/2 Tsp
• Green Chili - 1
• Curd - 1 Tsp
• Split roasted Bengal gram - 1Tsp
• Salt

Procedure :

1. Grind all ingredients of chutney with little water.
2. Mix Ghavan ingredients in a bowl.
3. Heat a pan and pour Ghavan dough in a circular shape.
4. Cover the lid for 2 minutes.
5. Spread 2-3 drops of oil over it.
6. Turn and cook for a minute.
7. Serve hot with chutney.

Paneer Paratha

Ingredients:

• Grated Paneer  - 1 Cup
• Cilantro - 1/4 Cup
• Green chili
• Dry mango powder(Amchur) - 1/4 Tsp
• Wheat flour
• Oil
• Butter
• Salt

Procedure :

1. Take wheat flour in a bowl. Add salt oil and prepare loose dough. Keep aside for 15-20 minutes.
2.  Chop green chili and cilantro.
3. Mix grated paneer, Cilantro, green chili, Amchur and salt in a bowl.
4. Prepare Paneer Paratha just like Puran Poli.
5. Heat flat pan and roast both the sides by applying butter.
6. Serve hot with yogurt.

Corn Flakes Chivda

Ingredients :

• Corn Flakes - 4 Cups
• Peanuts - 1/2 cup
• Roasted Split Bengal gram(Dalav) - 1/2 Cup
• Dry Coconut pieces - 1/4 Cup
• Raisins - 1/8 Cup
• Cashew nuts - 1/8 Cup
• Dry Red Chili - 2-3
• Curry Leaves -
• Mustard seeds - 1/2 Tsp
• Coriander Powder - 1 Tsp
• Dry Mango Power - 1/2 Tsp
• Sugar - 1 Tsp
• Turmeric - 1/4 Tsp
• Red Chili powder - As required
• Oil - 2 Tsp
• Salt

Procedure :

1. Heat oil in a pan.
2. Add mustard seeds to splutter.
3. Add Red chili, Curry leaves, Peanuts, Dalav, Coconut, Cashew nuts, raisins, Coriander Powder and turmeric.
4. Add Corn flakes and mix well.
5. Add Sugar, Salt and Dry Mango powder, mix well.
6. Fry for 1 min.
7. Keep in air tight container after cooling.

Shankarpale

Ingredients :

• All purpose flour - 3-4 Cup
• Milk - 1/2 Cup
• Sugar - 1/2 Cup
• Ghee - 1/2 Cup
• Ghee for frying.

Procedure :

1. Milk warm milk, ghee and sugar.
2. Mix well so that sugar dissolved completely.
3. Now slowly add all purpose flour to prepare dough.
4. Approximately 3 cups flour is required to prepare dough. Consistency should be like Chapati dough.
5. Make equal 4-5 rounds. Using rolling pin roll the dough and cut it into diamond shape.
6. Deep fry in ghee to golden color.
7. After cooling keep in an air tight container. Use within 15 days.

Gadgil

Ingredients :

• Whole wheat flour - 1 Cup
• Jaggery - 1/2 cup
• Ghee 
• Salt 

Procedure :

1.  Take whole wheat flour in a bowl.
2.  Add salt and 1 Tsp Ghee.
3.  Knead dough with water like chapati dough.
4.  Apply ghee to palms and prepare rolls.
5. Heat ghee in a pan. Deep fry the rolls till it becomes golden brown.
6. Heat 1 Tbsp ghee. Add grated or powdered jaggery.
7.  Add all deep fried rolls when jaggery melts completely. Mix well so that they will evenly coated.
8. Grease a plate with ghee. Spread these rolls. 
9. Serve after cooling.

Methi Mutakule

Ingredients :

• Fenugreek leaves - 1 Cup
• Whole Wheat flour - 1 Tbsp
• White millet flour - 2 Tbsp
• Bengal gram flour - 3 Tbsp
• Coriander seed powder - 1 Tsp
• Cumin seed powder - 1/2 Tsp
• Red chili powder - 1 Tsp
• Turmeric - 1/4 Tsp
• Asafoetida - 1 Pinch
• Salt 

For Seasoning :

• Sesame seeds - 1 Tsp
• Cumin seeds - 1 Tsp
• Muster seeds - 1/4 Tsp
• Curry leaves
• Oil

Procedure :

1. Wash and finely chop fenugreek leaves.
2. Mix all the ingredients except seasoning ingredients.
3. With the help of little water prepare dough.
4. Apply oil to palms & prepare small rolls.
5. Steam this rolls for 15 min in a steamer.
6. Heat 1 Tbsp oil in a pan. 
7. Add mustard seeds to splutter.
8. Add cumin seeds, curry leaves and sesame seeds.
9. Add steamed rolls and  mix well. 
10. Shallow fry nicely.
11. Serve with Tomato sauce or Chutney.

Note :

• You can also deep fry the steamed rolls. It will be more crispy. 

Karela(Bitter Gourd) Chips

Ingredients :

• Bitter gourd (Karela) - 250 Gms
• Dry grated coconut - 1/4 Cup
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Sesame seeds - 1 Tsp
• Poppy Seeds - 1 Tsp
• Coriander powder - 1 Tsp
• Red chili powder (optional)
• Sugar - 1 Tsp
• Lemon juice - 1 Tsp
• Turmeric
• Salt
• Curry leaves
• Cilantro (optional)

Procedure :

1. Wash bitter gourd and cut it into slices using chips maker.
2. Remove the seeds before cutting.
3. Apply salt and turmeric and keep aside for 2-3 hours. If possible keep in sunlight.
4. Arrange single layer of the chips and microwave it for 5-6 min till it turns golden.
5. Heat  1 Tsp oil in a pan.
6. Add mustard seeds and cumin seeds to splutter.
7. Add sesame seeds, poppy seeds and coriander powder.
8. Add curry leaves and Cilantro.
9. Mix chips well  so that it get coated by the seasoning.
10. Add lemon juice and sugar.
11. Mix grated coconut and fry for 2 min.
12. Keep in air tight container after cooling.
13. 
    

Tambul

Ingredients :

• Betel leaves(Paan)- 25
• Fennel seeds - 2 Tbsp.
• Dhana dal - 1 Tbsp.
• Kaat ot kata - 1/4 Tsp.
• Grated coconut(Dry) - 2Tbsp
• Jeshtamadh Powder - 1 Tsp
• Carom seeds - 1 Tsp
• Sesame seeds - 1 Tsp 
• Cardamom - 3
• Clove -2
• Choona(Lime Stone) - 1/4 Tsp
• Menthol crystals - 1 Pinch
• Black salt - 1 Pinch

Procedure :

1. Wash and wipe Betel leaves. Keep aside. It should not be wet.
2. Cut betel leaves into pieces.
3. Dry roast fennel seeds, dhana dal, carom seeds, sesame seeds. Keep aside for cooling.
4. Mix all the ingredients and grind to prepare course powder.
5. Keep in air tight container.
6. You can keep it in refrigerator and use it up to one week. 

Corn-Soya Cutlet

Ingredients :

• Corn  kernels- 1 Cup
• Soya granule powder - 1/2 Cup
• Boiled Potato - 1
• Ginger- Garlic Paste - 1 Tsp
• Chili powder - 1/2 Tsp
• Rice flour - 1Tbsp
• Spinach - 1/2 Cup (Optional)
• Cilantro
• Salt
• Oil

Procedure :

1. Cook Corn Kernels in boiling water. Keep aside for cooling.
2. Soak soya granules powder in boiling water for 5 min. Squeeze and keep aside.
3. Grind Corn Kernels to prepare paste.
4. Mix Corn paste, Soya granules, mashed potato, ginger garlic paste, chili powder, Rice flour, Spinach, Cilantro and salt.
5. Apply oil to palms and prepare Cutlets.
6. Shallow fry both the side.
7. Serve hot with Sauce.

Potato Pancake

Ingredients :

• Grated Potato - 1 cup
• Rice flour - 2 Tsp
• Cilantro
• Cumin seeds - 1 Tsp
• Red chili powder / green chili(optional)
• Salt
• Oil

Procedure :

1. Mix all the ingredients.
2. Apply oil on the surface of pan and palm.
3. Prepare small rounds of dough.
4. Spread the rounds. you can use snack maker pan.
5. Cover it using lid.
6. Roast both the sides. Serve hot.

Dhokala-2

Ingredients :

• Bengal gram (Chana dal) - 1/2 Cup
• Split green gram (Mung dal) - 1/2 Cup
• Split Red lentil(Tur dal) - 1/4 Cup
• Split Black Gram(Urad dal) - 1&1/4 Cup
• Rice - 2&1/2 Cup
• Asafoetida - 1 Pinch
• Ginger Garlic paste - 1 Tsp
• Green chili paste or Red chili Powder - 1/2 Tsp
• Turmeric - 1/4 Tsp
• Finely chopped coriander
• Salt
• Oil

For seasoning :

• Muster seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Oil

Procedure :

• Wash & Soak all grams(Dal) & rice for 3-4 hours.
• Make fine paste using grinder.
• Keep aside for 7-8 hours or overnight for fermentation.
• Add all the remaining ingredients except oil.
• Mix well.
• Grease oil to Dhokala plate.
• Cook for 15-20 Min.
• Cut into pieces after cooling.
• Heat oil in a pan.
• Add Mustard seeds and cumin seeds to splutter.
• Pour seasoning over Dhokala uniformly.
• Serve with Sauce or Chutney.

Note :

• You can use cooker & its utensils without whissle instate of Dhokala Maker.

Crispy Baby Corn

Ingredients :

• Baby corn
• Rice flour - 1 Tsp
• Turmeric
• Red chili powder
• Salt
• Oil for frying

Procedure :

1. Cut baby corn into two pieces and wash.
2. Add turmeric, red chili powder and salt.
3. Mix well.
4. Heat oil in a pan for frying.
5. Sprinkle rice flour and mix well.
6. Deep fry till turns golden.
7. Serve hot with Tomato sauce.

Papad Chura

Ingredients :

• Papad - 10 -15
• Cilantro - 1/4 cup
• Mustard seeds- 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Sesame - 1 Tsp
• Sugar - 1 Tsp
• Chili powder - 1/2 Tsp
• Oil - 1 Tbsp

Procedure :

1. Roast all the papads and keep aside for cooling.
2. Crush the papads using hands.
3. Heat oil in a pan.
4. Add mustard seeds to splutter.
5. Add Cumin seeds, sesame seeds and chopped cilantro.
6. Add chili powder and crushed papad.
7. Mix well. roast for 2 min.
8. Add sugar and mix well.
9. Keep aside for cooling.
10. Keep in an air tight container.

Flax seeds( Javas) Chutney

Ingredients :

• Flax seeds - 100 gm
• Garlic cloves - 15-20
• Cumin seeds - 1 Tsp
• Red chili powder - 1 Tsp
• Salt

Procedure :

1. Dry roast flax seeds. Keep aside for cooling.
2. Grind all the ingredients in a grinder.
3. Keep in an air tight container.
4. Serve with drops of oil or curd.

Note :

• Flax seeds are very good for health. It contains Omega-3 essential fatty acids.

Baby Corn Fry

Ingredients :

• Baby corn
• Coriander leaves(Cilantro)
• Mint leaves
• Green chili or red chili powder
• Oil or Butter
• salt

Procedure :

1. Cut baby corn lengthwise.
2. Prepare coriander leaves, mint leaves and green chili paste.
3. Heat oil or butter in a pan.
4. Add baby corn pieces and paste.
5. Sprinkle salt. If green chili is not used then sprinkle red chili powder.
6. Fry till baby corn turns golden approximately 5 min.
7. Serve with tomato sauce.

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.

Oats Idli

Ingredients :

• Oats - 1/2 Cup
• Semolina - 1/2 Cup
• Curd - 1/2 Cup
• Ghee - 2 Tsp
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Asafoetida - 1 Pinch
• Ginger grated -1 Tsp
• Cashew nuts
• Green chili
• Coriander leaves
• Salt
• Eno fruit salt - 1/4 Tsp

Procedure :

1. Grind oats to make power.
2. Mix oats powder, semolina, curd, 3/4 cup water & keep aside for 30 minutes.
3. Heat ghee in a small pan.
4. Add mustard seeds to splutter, cumin seeds, asafoetida, green chili and ginger.
5. Add this seasoning into batter.
6. Mix coriander leaves and salt.
7. Add Eno fruit salt, mix well.
8. Apply oil to idli mold.
9. Pour the batter and steam for 15 minutes.
10. Serve hot with Sambar and Coconut white or green Chutney

Raw banana Cutlet

Ingredients :

• Raw banana - 2
• Potato medium size - 2
• Sago pearls - 1/4 Cup
• Upavas bhajani  - 1 Tbsp *
• Peanut powder - 1 Tbsp
• Green chili paste - 1 Tsp
• Lemon juice - 1 Tsp
• Salt
• Ghee

Procedure:

1. Soak Sago pearls for 5-6 hours.
2. Boil potatoes, peal and mash it.
3. Peal raw banana and grate it.
4. Mix all the ingredients except ghee.
5. Apply ghee to palms and prepare cultet.
6. Heat ghee in a deep pan for frying.
7. Deep fry cutlet on medium flame.
8. Serve hot.

Note :

• You can add jeera and coriander also.
• Upavas bhajani is mixture of sago, Rajgira and shegada flour. You can add any one of this flour.*

Phalaphal

Ingredients :

• Chick peas (Chole) - 1 Cup
• Garlic - 7-8 Cloves
• Coriander powder - 1 Tsp
• Cumin seeds powder - 1/2 Tsp
• Coriander leaves - 1/4 Cup
• Green chili paste/ Red chili powder - 1 Tsp
• Lemon juice - 1 Tsp
• Asafoetida - 1/4 Tsp
• Salt
• Oil
• Bengal gram flour(Besan) - if required.

Procedure :

1. Soak Chick peas overnight or 6-8 hours.
2. Drain all the water.
3. Take all the ingredients except oil in a grinder pot.
4. Grind it to prepare a coarse paste.
5. Heat oil in a deep pan for frying.
6. Prepare small rounds.
7. Keep flame medium and put one round for test.
8. If it breaks add 1 Tsp Basan in it and prepare the rounds.
9. Deep fry all phalaphal on medium flame.
10. Serve hot with sauce or chutney.

Raw Mango Instant Pickle

 

Ingredients:

• Raw Mango Pickle -  1 Cup
• Red chili powder - 1 Tsp
• Turmeric - 1/4 Tsp
• Fenugreek - 1/4 Tsp
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Asafoetida
• Jaggery - 1 Tsp
• Oil
• Salt

Procedure :

1. Wash and cut raw mango into small pieces.
2. Mix mango pieces, red chili powder, turmeric, salt and jaggery.
3. Heat 1 Tbsp oil in a pan.
4. Add mustard seeds to splutter.
5. Add cumin seeds and fenugreek seeds.
6. Add one pinch Asafoetida.
7. Mix the seasoning with mango pieces.
8. You can eat this immediately.
9.  Keep in refrigerator and use within 15 days.

Chakali - Jowar Flour

Ingredients :

• White millet flour (jowar) - 1 Cup
• Sesame seeds - 1/2 Tsp
• Cumin seeds - 1/2 Tsp
• Carom seeds - 1/4 Tsp
• Red Chili Powder - 1/4 Tsp
• Asafoetida - 1 Pinch
• Salt
• Oil
• Water - 1/2 Cup

Procedure :

1. Put White millet flour into clean cotton cloth. Tie to make a pouch.
2. Keep it in a pressure cooker pot and cook flour up to 3-4 whistles. 
3. It should not be wet.
4. The flour will become hard.
5. Crumble the block of flour. Sift through a fine mesh.
6. Add sesame seeds, cumin seeds, carom seeds, red chili powder, asafoetida, salt. mix well.
7. Add water and kneed. Make medium consistency.
8. Grease chakli mold and prepare chakli as usual.
9. Deep fry.
10. Keep in a air tight jar after cooling.

Note :

•  Jowar flour has less stickiness. Hence you may find it difficult to shape chakli (They may break.) In this case, use little water and knead the dough again.

Panhe( Raw Mango Juice)

Ingredients :

• Raw mango(Kairi) - 2-3
• Sugar
• Salt
• Cardamom - 2

Procedure :

1. Boil raw mangos in  a pressure cooker or closed pan.
2. Remove the pulp after cooling.
3. Add equal amount of sugar and cardamom.
4. Add salt 1 Tsp for taste.
5. Prepare fine paste.
6. This pulp you can store in refrigerator for 15 days.
7. To serve take 1/4 glass pulp, add cold water.
8. Mix well and serve.

Note :

Depending upon the sourness of raw mango, change the sugar proportion.

Open Grilled Sandwich

Ingredients :

• Sandwich bread slices
• Butter - 2Tbsp
• Tomato Sauce - 2 Tbsp (Optional)
• Green gram (Sprouted) - 1 Tbsp
• Onion - 1
• Tomato - 1
• Capsicum - 1 (Green or Other)
• Pizza cheese
• Salt
• Black Pepper
• Italian Mix herbs

Procedure :

1. Wash and chop tomato and capsicum. Chop Onion.
2. Microwave all vegetables and sprouts for 1 min.
3. Add salt and pepper, mix well.
4. Apply little butter on both the sides of bread.
5. Spread Sauce on one side of the bread and then put steamed vegetables and sprouts on it.
6. Sprinkle grated cheese on the top.
7. Grill for 5-10 min or till the cheese melts.
8. Sprinkle Italian mix herbs and serve hot.

Palak Paratha -II

Ingredients :

• Spinach - 1 Bunch
• Garlic clove - 6-7
• Green Chili - 2-3
• Coriander leaves
• Turmeric - 1/4 Tsp
• Sesame seeds - 1 Tbsp
• Whole wheat flour - 1 Cup
• Bengal gram flour - 1/4 Cup
• Asafoetida - 1 Pinch
• Salt
• oil

Procedure :

1. Wash and grind spinach leaves to prepare fine paste.
2. Grind Garlic cloves, green chili and coriander leaves and add it to spinach paste.
3. Add all the ingredients except oil.
4. Prepare dough. Add little water if required.
5. Prepare small rounds.
6. Roll like chapati and roast both the sides.
7. Apply butter and serve hot with chutney or pickle.

Solkadhi

Ingredients :

• Fresh Coconut - 1/2 Cup
• Kokum - 3-4
• Green Chili - 2 inch
• Garlic clove - 1
• Cumin seeds (Jeera) - 1 Tsp
• Sugar - 1 Tsp
• Salt
• Cilantro

 Procedure :

1. Soak Kokum in 1 cup water for 3-4 hours.
2. Take Kokum outside without squeezing.
3. Grind coconut, green chili, garlic and Cumin seeds.
4. Add 1 cup Luke warm water  in the grinder and again grind.
5. Now strain it using cloth to get coconut milk.
6. Repeat it 2-3 times to get coconut milk.
7. Mix coconut milk and kokum water.
8. Add salt and sugar, mix well and keep it in refrigerator.
9. Garnish with coriander leaves.
10. Serve chilled.

Vangyache Bharit

Ingredients :

• Green Brinjals (Medium size) - 4
• Onion - 1
• Chili Powder
• Turmeric
• Salt
• Oil
• Cilantro

Procedure :

1. Wash Brinjals and apply oil to it.
2. Roast the Brinjals directly on gas flame or roast in grill.
3. Keep aside for cooling.
4. Chop Onion and coriander.
5. Remove skin of Brinjal and mash it.
6. If seeds of Brinjals are hard then remove it before mashing.
7. Heat flat pan preferably iron pan (Tava) used foe chapatti.
8. Roast onion without oil for 2 min.
9. Add 1 Tsp oil and again roast.
10. Mix mashed Brinjal.
11. Add chili powder, turmeric and salt.
12. Mix well and cover lid for 5 min. Stir in between.
13. Garnish with cilantro.
14. Serve hot with Bakri or Chapati

Mung-oats Thalipeeth

Ingredients :

• Green grams (Sprouted) - 1/2 Cup
• Oats - 1 Cup
• Carrots grated - 1/2 Cup
• Cabbage grated - 1/2 Cup
• Ginger-Garlic Paste - 1/2 Tsp
• Green chili paste - 1/2 Tsp
• Garam Masala - 1 Tsp
• Turmeric - 1/4 Tsp
• Asafoetida - 1 Pinch
• Sugar - 1Tsp
• Salt
• Ghee

Procedure :

1. Grind green grams to prepare fine paste.
2. Add oats in the grinder and mix well.
3. Mix all the ingredients except ghee in a pot.
4. Prepare medium size balls.
5. Apply ghee on the surface of flat pan and palms.
6. Spread dough ball in a thin round shape.
7. Prepare 4-5 wholes in between and add ghee drops in it.
8. Roast both the sides by covering lid.
9. Serve hot with chutney or tomato sauce.

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.

Bhendi

Ingredients :

• Lady finger (Bhendi) - 1/4 Kg
• Tamarind pulp - 1 Tsp
• Jaggery - 1 Tsp
• Asafoetida - 1 Pinch
• Red chili powder - 1/4 Tsp
• Turmeric - 1/4 Tsp
• Grated fresh coconut - 1/4 Cup
• Cumin seeds - 1/4 Tsp
• Mustard seeds - 1/4 Tsp
• Salt
• Oil

Procedure :

1. Wash lady finger, wipe and cut lengthwise, approximately 2 inches.
2. Heat oil in a pan.
3. Add mustard seeds to splutter.
4. Add cumin seeds and asafoetida.
5. Add lady finger and mix well.
6. Add Red chili powder, turmeric, tamarind paste and salt.
7. Mix well and cook for 5 min.
8. When lady finger get cooked add jaggery and grated fresh coconut.
9. Add 1/4 cup water.
10. Bring it to boil.
11. Serve hot with rice or chapati.

Cucumber Vade

Ingredients :

• Cucumber - 1
• Rice flour
• Cumin seeds - 1/2 Tsp
• Red chili powder - 1/2 Tsp
• Asafoetida - 1 Pinch
• Cilantro
• Salt
• Oil

Procedure :

1. Peel and grate cucumber.
2. Add cumin seeds, salt, red chili powder, cilantro and salt.
3. Mix well and add rice flour slowly till you get dough consistency.
4. Prepare dough.
5. Heat oil in a pan for deep frying.
6. Apply water to palms.
7. Prepare vada and deep fry.
8. Serve with sauce or Chutney.

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(optional)
• 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
• Poha - 1/4 Cup
• Salt
• Oil

Procedure :

1. Wash and soak split black gram for 2-3 hours.
2. Wash poha.
3. Grind split black gram and poha to prepare fine smooth paste.
4. Add ragi satwa and mix well.
5. Add water if necessary.
6. Keep aside for 7-8 hours for fermentation.
7. Add salt as per taste.
8. Apply oil to idli mold.
9. Pour the batter and steam for 15 min.
10. 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.