Black Peas Curry / Kala Vatana Rassa

Time 45 min

Ingredients

Black peas / Kala vatana 1 cup

Finely chopped onion 1 big size

White masala 2 tbsp

5 in 1 masala 1 tsp or ginger garlic, green chili paste 1 tsp

Red chili powder / kanda lasun chatney 1 tbsp

Garam masala 1/2 tsp

Water 2 cups 

Oil 2 tbsp

Salt to taste

Method

Soak overnight black peas, cook it with 1/2 tsp oil in pressure cooker for 4-5 whistles. Keep it aside, allow it to cool.

Heat oil in pan, add onion, fry till it turns golden brown. Then add white masala and 5 in 1 masala or ginger garlic, green chili paste. Fry for about 3-4 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add black peas, salt and water cook for 10-15 min covering lid on low flame. Switch off when it is done.

Tip

U can even add boiled potato in the curry. It tastes good

It can be eaten with rice bhakari / amboli.

Rice Amboli

Time 20 min

Ingredients

Rice 1 cup

Blak gram / urad daal 1/4 cup

Poha 1/2 cup

Cumin seeds 1/2 tsp

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rice, black gram, poha for 4-5 hrs. Then grind all with salt into a smoth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.

At the time of making amboli, to the batter add cumin seeds, asafoetida. Make amboli using non stick pan. Serve hot with coconut or any other chutney. It also taste great with kala vatana rassa.

Rice Appe

Time 20 min

Ingredients

Idli rava 1 cup

Black gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp 

Method

Soak idli rava, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for min 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney or sambar.

Rice Appe

Time 20 min

Ingredients

Idli rava 1 cup

Black gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp 

Method

Soak idli rava, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for min 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney or sambar.

Varai / Bhagar Upma

Time 20 min

Ingredients

Varai / Bhagar 1/2 cup 

Green chilies 2-3 (Cut into small pieces)

Potato 1 medium size peeled cut into cubes

Cumin seeds 1/4 tsp

Groundnut powder 1 tbsp

Sugar 1/4 tsp optional

Lemon juice 3-4 drops

Water 1 cup

Salt to taste

Oil 1 tbsp

Coriander for garnishing

Method

Heat oil in pan, add cumin seeds, green chilies and potato. Fry for 5-6 min. Then add bhagar fry for 6-7 min. Then add salt, sugar mix well. Then add hot water, then add groundnut powder, lemon juice, mix well, cover with lid.  Keep it for 7-8 min on low flame. If required then add 1 -2 tbsp water. Switch off the flame. Garnish with coriander.

Chapati Chivda / Phodnichi Poli

Time 15 min

Ingredients

Leftover chapatis 3-4 (blend in blender to make coarse powder)

Green chilies 2-3 (Cut into small pieces)

Chopped Onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Coriander for garnishing

Sugar 1/4 tsp optional

Salt to taste

Oil 1 tbsp

Method

Heat oil in pan, add mustard seeds and cumin seeds. After mustard pops out, add onion, curry leaves, green chilies. Fry till onion becomes golden brown. Then add first turmeric powder then chapati powder, salt, sugar. Mix well and stir. Cover with lid and Keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander.

Chapati Chivda / Phodnichi Poli

Time 15 min

Ingredients

Leftover chapatis 3-4 (blend in blender to make coarse powder)

Green chilies 2-3 (Cut into small pieces)

Chopped Onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Coriander for garnishing

Sugar 1/4 tsp optional

Salt to taste

Oil 1 tbsp

Method

Heat oil in pan, add mustard seeds and cumin seeds. After mustard pops out, add onion, curry leaves, green chilies. Fry till onion becomes golden brown. Then add first turmeric powder then chapati powder, salt, sugar. Mix well and stir. Cover with lid and Keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander.

Garlic Cheese Toast

Time 15 min

Ingredients

Bread 4 slices

Mayonnaise sauce / any creamy cheese 2 tbsp

Garlic clove 3-4 crushed to make smooth paste

Pepper powder 1/4 tsp

Oregano 1/4 tsp

Butter 2 tsp

Salt to taste

Method

Mix cheese, garlic paste, pepper, oregano, salt. Keep it aside. Apply this mixture on one side of bread. On the other side of bread apply butter. Heat pan, keep butter side bread on tava/pan. Roast for 4-5 min. Or keep in microwave on grill for 3-4 min at 900 watt. Serve hot with any sauce.

Cabbage Paratha

Time 20 Min

Ingradients

For making dough

Wheat flour  1 cup

Water 1/2 cup

Salt to taste

Carom seeds / Ajwain 1/2 tsp

Sesame seeds 1/2 tsp

Oil 1tbsp

For stuffing

Finely shredded cabbage 1cup

Finely chopped onion 1/4 cup optional

Coriander 1 tsp

Turmeric powder 1/4 tsp optional

Red chili powder 1/2 tsp

Cumin Coriander powder 1/4 tsp

Chaat masala 1/4 tsp

Oil 1 -2 tsp

Salt to taste

Iron Tava

Butter 3-4 tsp

Method

Dough preparation

In a mixing bowl add wheat flour,Carom seeds, sesame seeds, salt, oil. Mix well. Add little more salt than you usually add to make chapati dough. Then add water spoon by spoon to make dough. Then knead the dough properly not too soft not too hard. Keep it aside.

Stuffing preparation

Heat oil in pan, add red chili powder then immediately add chopped cabbage & onion (optional), fry well. Then add turmeric powder, salt, cumin coriander powder, chaat masala, fry well. Cabbage leaves water. So fry till all water is evaporated. Need to stir continuously to avoid burning. The stuffing should be dry so that it doesn't leak our of dough. Switch off the flame and allow it to cool.

Actual method

Make 4 -5 portions of dough. Take one portion of dough on the polpat or flat surface. Then roll gently to make big and round in shape of size around 5-6 inch. Then take stuffing at the center. Close with sides and make a ball. Make sure that it is completely sealed. Now apply little flour and roll gently avoid putting pressure, otherwise stuffing will burst out. 

Now heat the tava. Then put the paratha on tava and apply little butter on upper side. Let it be for 3-4 min. Then flip the paratha and roast. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown / crispy.

Tip.

Serve hot with curd, tomato or chili garlic sauce.

Masala Pav

Time 40 min

Ingredients

Finely chopped onion 1 big size

Finely chopped tomato 1 medium size

Chopped capsicum 1/4 cup

Pav bhaji masala 1-2 tsp

Tomato sauce 2 tbsp

Butter 3 tbsp

Salt to taste

Buns / pav

Method

Heat butter in pan, add onion and tomato, saute till onion turns light golden brown. Then add tomato sauce, capsicum, pav bhaji masala, salt. Fry and stir well for about 4-5 min.  Switch off the flame. Keep it aside.

Take a bun/pav, cut at the center, apply butter on inside the bun/pav, roast on tava. Then add mixture at the center. Close and then roast on both sides.

Onion Uttapa

 Time 20 min

Ingredients

Rice 1 cup

Par boiled rice 1/4 cup

Split black lentil / urad daal 1/4 cup

Poha 1/2 cup

Chopped onion 1/2 cup
Chopped coriander leaves 1 tbsp
Chopped green chilies 1tsp
Finely chopped tomato 2-3 tbsp

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rice, black gram, poha for 4-5 hrs. Then grind all with salt into a smoth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.

Heat non stick pan. Appy ghee/butter/oil on tava/pan. After pouring batter evenly spread on pan immediately, then add layer of onion, tomato, coriander, chilies. Apply butter. Cover with lid. Fry from only one side or if you want both sides then flip and roast from other side also. Serve hot with coconut or any other chutney.

Variations

U can also add sprouts instead of onion and tomato.

Spinach / Palak Paratha

Time 15 Min

Ingredients

Wheat flour  1 cup

Finely chopped spinach 1 cup

Finely chopped onion 1/4 cup

Carom seeds 1/4 tsp

Sesame seeds 1/4 tsp

Coriander 1 tsp

Turmeric powder 1/4 tsp

Chaat masala 1/2 tsp

5 in 1 masala 3/4 tsp or ginger garlic green chili paste 3/4 tsp

Cumin coriander powder 1/2 tsp

Salt to taste

Curd 1/2 Cup or less

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

In a mixing bowl add all ingredients except curd. Mix well. Then in this mixture add curd and make dough. Then knead the dough properly not too soft not too hard. Keep it aside for 1 hr. Make 4 -5 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with curd, tomato or chili garlic sauce, or any kind of pickle.

Poha Cutlet

Time 20 min

Ingredients

Poha 1 cup

Finely chopped onion 1 medium size

Boiled smashed potato 1/2 cup

Finely chopped coriander 2 tbsp

Chaat masala 1/2 tsp

Cornflour 1tbsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

Soak poha for about 15 min. Then in a mixing bowl mix all ingredients, except rava. Make a dough kind of mixture. Then divide the dough into 5-6 balls, make any shape of cutlet you want, dip the cutlet in rava, shallow fry till it becomes crispy. Serve hot with any sauce and bread.

Potato / Batata Pohe

Time 15 min

Ingredients

Jada poha 1 cup

Green chilies 2-3 (Cut into small pieces)

Chopped onion 1 big size

Potato 1 medium size  chopped into cubes

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Coriander & fresh grated coconut for garnishing

Sugar 1/4 tsp optional

Lemon juice 5-6 drops

Salt to taste

Oil 1 tbsp

Method

Wash poha with water. Remove water leaving 1 tsp behind. Keep it aside.

Heat oil in pan, add mustard seeds and cumin seeds. After mustard seeds pops out, add onion, curry leaves, green chilies and potato. Fry till onion becomes golden brown.  Along with onion, potato will get cooked. Then add first turmeric powder, salt, sugar mix well. Then add poha and lemon juice. Mix well. Cover with lid and keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander and fresh grated coconut.

Tip

U can add groundnuts along with potato.

Rava Appe

Time 20 min

Ingredients

Semolina / rava 1 cup

Blak gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp

Method

Soak semolina, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney.

Rava Appe

Time 20 min

Ingredients

Semolina / rava 1 cup

Blak gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp

Method

Soak semolina, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney.

Vermicelli / Shevyacha Upma

Time 20 min

Ingredients

Roasted vermicelli 1 cup 

Green chilies 2-3 (Cut into small pieces)

Chopped onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Coriander for garnishing

Sugar 1/4 tsp optional

Lemon juice 4-5 drops

Hot water 1/2 cup or little more

Salt to taste

Oil 1 tbsp

Method

Take roasted vermicelli, if not roasted then in 1 tsp oil roast vermicelli till turns light golden yellow.

Heat oil in pan, add mustard seeds and cumin seeds. After mustard seeds pops out, add onion, curry leaves, green chilies. Fry till onion becomes light golden brown. Then add vermicelli fry for 4-5 min, then add salt, sugar mix well. Then add hot water and lemon juice. Mix well. Cover with lid and keep it for 4-5 min on low flame. Meanwhile stir well. Switch off the flame. Garnish with coriander and fresh grated coconut.

Sweet Sheera / Goda Sheera

Time 15 min

Ingredients

Semolina 1 cup

Cardamom powder 1/4 tsp

Sugar 3/4 cup

Hot water 1/2 cup or 3/4 cup as p[er ur requirement dry or very soft.

Pinch of salt 

Ghee 3 tbsp  

Banana 1 optional

Cashewnut, kismis 1 tbsp

Cinnamon 2 very small pieces

Cloves 2

Method

Heat ghee in kadai, add semolina, pinch of salt, cinnamon, cloves. Roast in ghee for 6-7 min till semolina turns light golden in colour. Then add cardamom powder, hot water, then sugar and dry fruits, mix well cover with lid. Cook for 4-5 min. Serve hot. 

Tip

Crushed ripe banana is added after hot water is added to rava.

Sweet Sheera

Time 15 min

Ingredients

Semolina 1 cup

Cardamom powder 1/4 tsp

Sugar 3/4 cup

Hot water 1/2 cup or 3/4 cup as p[er ur requirement dry or very soft.

Pinch of salt 

Ghee 3 tbsp  

Banana 1 optional

Cashewnut, kismis 1 tbsp

Cinnamon 2 very small pieces

Cloves 2

Method

Heat ghee in kadai, add semolina, pinch of salt, cinnamon, cloves. Roast in ghee for 6-7 min till semolina turns light golden in colour. Then add cardamom powder, hot water, then sugar and dry fruits, mix well cover with lid. Cook for 4-5 min. Serve hot. 

Tip

Crushed ripe banana is added after hot water is added to rava.

Sweet Potato / Ratalachi Bhaji

Time 30 min

Ingredients

Sweet potato (peeled, boiled and cut into cubes) 1 cup

Green chilies 2-3 (Cut into small pieces)

Cumin seeds 1/4 tsp

Lemon juice 4-5 drops optional

Salt to taste

Oil 1 tbsp

Coriander for garnishing

Method

Heat oil in pan, add cumin seeds, green chilies, sweet potatoes. Mix well, then add salt, sugar mix well. Keep it for 6-7 min on low flame, do not cover with lid. Switch off the flame. Garnish with coriander.

Onion Thalipeeth / Dhapata

Time 15 Min

Ingradients

Bhajani peeth /flour  1 cup

Finely chopped onion 1/2 cup

Coriander 1 tsp

Turmeric powder 1/4 tsp

5 in 1 masala 1/2 tsp or ginger garlic green chili paste 1/2 tsp

Salt to taste

Water 1/2 Cup or less

Bhajani peeth 1/4 cup for dusting

Iron Tava

Butter 2 tsp

Method

In a mixing bowl add flour, 5 in 1 masala or ginger garlic green chili paste, turmeric powder, salt, coriander, chopped onion. Mix well. Then add water spoon by spoon to make dough. Then knead the dough properly not too soft not too hard. Make 2 -3 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put the thalipeeth on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the thalipeeth and roast. At this stage make medium flame. Roast the thalipeeth for about 4-5 min on medium flame till it becomes light golden brown.
Serve hot with curd, tomato or chili garlic sauce.

Tip.

U can add grated cucumber along with onion that tastes great.

Toast Sandwich

Time 15 min

Ingredients

Bread 4 slices

Boiled potato slices 7-8 

Onion 1 medium size (peeled and chopped lengthwise)

Cucumber slices 7-8

Boiled beetroot slices 7-8

Tomato slices 7-8

Sandwitch masala 1/2 tsp or black salt 4 pinch + chaat masala 2 pinch

Salt to taste

Green chatney 1/2 tsp

Butter 2 tsp

Method

Take two slices of bread. Apply butter on both surfaces of bread. Sprinkle sandwitch masala and apply green chutney on one side of both bread slices. Now on one slice where sadwitch masala is sprinkle, put layers of cucumber, onion, tomato, beetroot, potato, sprinkle sandwitch masala. Now place other bread slice on top of it. Toast it in toast maker till it is done. 

Tip

I usually avoid adding coconut for the sake of cholesterol.

Paneer Corn Mutter Bhaji



Time 30 min

Ingredients

Panner 1/2 cup

Corn 1/2 cup

Mutter 1/2 cup

Chopped onion 1 big size

Tomato 2 big size

5 in 1 masala or ginger garlic paste 1/2 tsp

Red chili powder / Kolhapuri masala 1 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 2 to 3 cups

Coriander 1 tsp for garnishing

Oil 2 tbsp

Butter 2 tsp 

Salt to taste

Method

Take tomatoes make 2-3 cuts on surface area of tomatoes. Then keep in pan and cook adding 2-3 tbsp water for 5-6 min till it becomes tender. Allow it to cool. 

In a separate pan cook corn & mutter till it becomes soft. Keep it aside.

In a pan add 1 tsp oil fry paneer till it turns light golden brown. Keep it aside.

Heat the oil in pan add chopped onions, fry till light golden brown. Switch off the flame. Then take cooked tomato and onion blend it in blender. In the same pan heat butter add 5 in 1 masala or ginger garlic paste, Turmeric powder, Garam masala, salt. Then add Onion tomato mixture. Stir well for about 2-3 min on low flame. Now add water 1/4 or 1/2 cup. Then add mutter & corn. Let it cook for 8-10 min. Switch off the flame. Add paneer at the time of serving.

Capsicum / Simla Mirch with White Gravy

Time 30 min

Ingredients

Capsicum cut into size of 1 inch -2 cup

Finely chopped onion 1 big size 

White masala 2 tbsp

5 in 1 masala 1.5 tsp or ginger garlic, green chili paste 1.5 tsp

Water 1 -2 tbsp 

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion, fry till it turns golden brown. Then add capsicum fry for about 4-5 min. Then add white masala and 5 in 1 masala or ginger garlic, green chili paste. Fry for about 3-4 min. Add salt and water cook for 8-10 min covering lid on low flame. Meanwhile stir well to avoid burning. Switch off when it is done. Keep in mind that capsicum leaves water so use minimum water. 

Tomato Bhaji

Time 15 min

Ingredients

Finely chopped onion 1 medium size

Tomatoes 2 big size chopped into cubes (it should not be finely chopped)

Red chili powder 1  tsp / Kolhapuri masala 1 tsp

Turmeric powder 1/4 tsp

Jaggery 1/2 tsp

Roasted groundnut powder 1 tbsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Coriander 1 tsp for garnishing

Oil 1-1.5 tbsp

Salt to taste

Method

Heat oil in pan, add mustard and cumin seeds, after it pops out then add onion, saute till onion turns golden brown. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder fry for about 2-3 min. Stir fast to avoid burning. Keep the low flame. Now add chopped tomato to the pan and mix well for 2-3 min. Tomato will start leaving water, that is why water is not required. Then add jaggery, salt, mix well. Cover with lid. Cook on low flame for about 3-4 min. Now add groundnut powder. Mix well. Cover with lid. Cook for 5-6 min. Garnish with coriander.

Tip
In this recipe it is not required to cook tomato completely, even half cooked tomato tastes good.