Varai Idli / Upvasachi idli

Time 30 min

Ingredients
Varai / Bhagar 2 cups

Warm water 1 cup

Curd 1 tbsp

Cumin seeds 1/4 tsp

Green chilies 2

Salt to taste

Oil 1-2 tsp

Method

Clean Varai. Then soak in warm water for atleast 3-4 hrs. Then add curd, cumin seeds, green chilies, salt and blend in blender to make a paste. Keep this batter for fermentation for 2 hrs. (If you like the khatta taste u can keep it longer). Grease mini idli patra with oil, pour idli batter, steam for 15 min. Serve hot with coconut chutney.

Tip

The idlis will not be spongy as rice idlis because we do not add poha or urad daal. 

Katachi Amti / Spicy Chana Daal Curry

Time 30 min

Ingredients

Chana daal / chichpeas 1 cup

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Garam masala 1/4 tsp

Whole masala: 3-4 cloves+Pepper corn 3-4+ Cinnmon 1/2 inch

Masala paste: Fresh coconut 2 tbsp+Ginger 1 inch+Garlic 3-4+ Roasted sesame seeds 1tsp=make smooth paste in blender

Water 1 cup

Oil 2 tbsp

Salt to taste

Method

Cook chana daal in cooker for 2-3 whistles. Allow it to cool.

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustards seeds pops out, add whole masala. Then add masala paste, fry for about 2-3 min. Then add red chili powder, turmeric powder, cumin coriander powder mix well. Immediately add cooked daal, 1 cup  of water, mix well. Then add dry kokum and salt. cook on low flame for 10-15 min. Switch off the flame allow it to cool. Serve with rice.

Tip

More u cook more it tastes.

Boiled Chana Dal & water for amti

Katachi Amti / Spicy Chana Daal Curry

Time 30 min

Ingredients

Chana daal / chichpeas 1 cup

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Garam masala 1/4 tsp

Whole masala: 3-4 cloves+Pepper corn 3-4+ Cinnmon 1/2 inch

Masala paste: Fresh coconut 2 tbsp+Ginger 1 inch+Garlic 3-4+ Roasted sesame seeds 1tsp=make smooth paste in blender

Water 1 cup

Oil 2 tbsp

Salt to taste

Method

Cook chana daal in cooker for 2-3 whistles. Allow it to cool.

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustards seeds pops out, add whole masala. Then add masala paste, fry for about 2-3 min. Then add red chili powder, turmeric powder, cumin coriander powder mix well. Immediately add cooked daal, 1 cup  of water, mix well. Then add dry kokum and salt. cook on low flame for 10-15 min. Switch off the flame allow it to cool. Serve with rice.

Tip

More u cook more it tastes.

Boiled Chana Dal & water for amti

Long Beans and Ridge Gourd / Dodka Chawli Bhaji

Time 20 min

Ingredients

Beans of fresh green chawli /long beans 1 cup

Ridge gourd/dodka 1 medium size

Finely chopped onion 1 big size

Red chili powder / kanda lasun chatney 1 tsp

Cumin seeds 1/4 tsp

Water 0.5 cup

Oil 2 tsp

Salt to taste

Method

Heat oil in pan, add cumin, after it crackles add onion, fry till it turns golden brown. Then add Chawli. Mix well and add 1/2 cup of water and cook for 7-8 min. Then add dodka, mix well. Then add red chili powder / kanda lasun chatney & salt. If required add 1-2 tbsp of water and cook till is done. 

Tip

U can make only chawli without dodka. Chawli tastes good with dodka so i make in this way. Generally this is the way it is prepared in Kolhapur.

Long Beans and Ridge Gourd / Dodka Chawli Bhaji

Time 20 min

Ingredients

Beans of fresh green chawli /long beans 1 cup

Ridge gourd/dodka 1 medium size

Finely chopped onion 1 big size

Red chili powder / kanda lasun chatney 1 tsp

Cumin seeds 1/4 tsp

Water 0.5 cup

Oil 2 tsp

Salt to taste

Method

Heat oil in pan, add cumin, after it crackles add onion, fry till it turns golden brown. Then add Chawli. Mix well and add 1/2 cup of water and cook for 7-8 min. Then add dodka, mix well. Then add red chili powder / kanda lasun chatney & salt. If required add 1-2 tbsp of water and cook till is done. 

Tip

U can make only chawli without dodka. Chawli tastes good with dodka so i make in this way. Generally this is the way it is prepared in Kolhapur.

Stuffed Eggplant

Time 30 min

Ingredients

Brinjal/eggplant 3-4 big size 

Finely chopped onion 1 big size

Red chili powder 2 tsp

Turmeric powder 1/4 tsp

Lemon juice 1/2 tsp

Goda masala / garam masala 1/4 tsp

Oil 2 tsp

Salt to taste

Paste: 3 tbsp grated fresh coconut+ginger 1 inch+ garlic cloves 4-5: make fine paste in blender

Preparation

Make small holes/incisions on the surface of the brinjal with the help of fork, then make a big cut at the center (pl do not make cut in such a way that it will break away) apply lemon juice and little salt on inside of the brinjal. Apply little oil on outer surface of brinjal. Keep it aside.

Method

Heat oil in pan, add onion, saute till onion turns golden brown. Then add paste, red chili powder, goda maala/ garam masala, turmeric powder, lemon juice fry well for 4-5 min, then add salt. Mix well.  Switch off the flame. Allow it to cool. Stuff this masala at the center of the eggplant. Keep brinjals in microwave vessel, microwave it for 4-5 min. till it is done. Check by inserting knife in eggplant.  

Daal Chakoli / Daal Dhokli / Indian Pasta

Time 25 min

Ingredients

For daal

Pigeon peas / tur daal 1 cup

Asafoetida 1/4 tsp

Chopped coriander leaves 2 tsp

Chopped green chilies 3-4 

Jaggery 1/2 tsp optional

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 2 -3 cups

1tbsp or less

Salt to taste

For dough

Wheat flour 1 cup

Water 1/2 cup

Oil 2 tsp

Salt to taste

Method

Knead the dough like chapati dough. Divide into 3-4 ball. With rolling pin, roll and male chapatis.  With the help of knife make small pieces of chapatis of 1 inch in size. Keep it side.

Wash daal, add asafoetida, jaggery and water cook in pressure cooker for 3-4 whistles. Allow it to cool. In a pan heat ghee add cumin seeds, Green chilies, turmeric powder, cooked daal and  salt. Mix well. Cook for 5 min, then add small pieces of chapatis, cook for 6-7 min. Garnish with coriander and serve hot. It is said that it is a one pot meal.  

Tip

U can make different types of daals, with red chili powder, adding tomatoes or tamarind. Even moong daal dhoklis tastes good.  

Acknowledgement

This recipe is contributed by my sister Varsha.

Daal Chakoli / Daal Dhokli / Indian Pasta

Time 25 min

Ingredients

For daal

Pigeon peas / tur daal 1 cup

Asafoetida 1/4 tsp

Chopped coriander leaves 2 tsp

Chopped green chilies 3-4 

Jaggery 1/2 tsp optional

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 2 -3 cups

1tbsp or less

Salt to taste

For dough

Wheat flour 1 cup

Water 1/2 cup

Oil 2 tsp

Salt to taste

Method

Knead the dough like chapati dough. Divide into 3-4 ball. With rolling pin, roll and male chapatis.  With the help of knife make small pieces of chapatis of 1 inch in size. Keep it side.

Wash daal, add asafoetida, jaggery and water cook in pressure cooker for 3-4 whistles. Allow it to cool. In a pan heat ghee add cumin seeds, Green chilies, turmeric powder, cooked daal and  salt. Mix well. Cook for 5 min, then add small pieces of chapatis, cook for 6-7 min. Garnish with coriander and serve hot. It is said that it is a one pot meal.  

Tip

U can make different types of daals, with red chili powder, adding tomatoes or tamarind. Even moong daal dhoklis tastes good.  

Acknowledgement

This recipe is contributed by my sister Varsha.

Healthy Cornflakes Chivda

Time 20 min

Ingredients

Cornflakes 4 cups

Kurmura 5 cups

Roasted groundnuts 1 cup

Roasted dalia 1 cup

Dry coconut pieces(1 inch long) 1 cup

Grated ginger 2 tsp

Chopped green chilies 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Cumin coriander powder 1/2 tsp

Powdered sugar 1 /2 tsp

Amchur powder (optional) 1 tsp

Oil 4 tbsp

Salt to taste

Method

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add green chilies, ginger, fry for about 2-3 min. Then add red chili powder, turmeric powder, amchur powder, cumin coriander powder, groundnuts, dalia mix well. Stir well for about 2-3 min. Then switch off the flame. Allow it to cool. Now add this into the big pan containing kurmura and cornflakes. Then add salt and powdered sugar, mix well.  Now switch on the flame, keep pan for 4-5 min on low flame. Stir well so that kurmura do not get burn. Switch off the flame, allow it to cool, store in the airtight container. 

Acknowledgement

This recipe is contributed by my sister Varsha.

Healthy Cornflakes Chivda

Time 20 min

Ingredients

Cornflakes 4 cups

Kurmura 5 cups

Roasted groundnuts 1 cup

Roasted dalia 1 cup

Dry coconut pieces(1 inch long) 1 cup

Grated ginger 2 tsp

Chopped green chilies 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Cumin coriander powder 1/2 tsp

Powdered sugar 1 /2 tsp

Amchur powder (optional) 1 tsp

Oil 4 tbsp

Salt to taste

Method

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add green chilies, ginger, fry for about 2-3 min. Then add red chili powder, turmeric powder, amchur powder, cumin coriander powder, groundnuts, dalia mix well. Stir well for about 2-3 min. Then switch off the flame. Allow it to cool. Now add this into the big pan containing kurmura and cornflakes. Then add salt and powdered sugar, mix well.  Now switch on the flame, keep pan for 4-5 min on low flame. Stir well so that kurmura do not get burn. Switch off the flame, allow it to cool, store in the airtight container. 

Acknowledgement

This recipe is contributed by my sister Varsha.

Yam / Suran Kaap 1

Time 20 min

Ingredients

Yam / Suran 100 gms 

Ginger garlic paste 1/4 tsp

Red chili powder 1/2 tsp

Garam Masala 1/4 tsp

Turmeric powder 1/4 tsp

Kokum syrup 1 tsp

Besan 1tbsp

Rice flour 1tbsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Then boil 4-5 cups of water in pan, by adding salt and 1 tsp kokum syrup, add suran slices boil it for 10 min on medium flame. Allow it to cool. Keep the slices and remove the water. 
Mix all ingredients except rava, by adding 1-2 tbsp water. The mixture will become like dosa batter (not too thick nor thin). Apply this mixture on suran slices, then dip in rava, shallow fry till it becomes crispy and golden brown. Serve hot with any sauce.

Tip
U can deep fry instead of shallow fry.

Ghosali / Ridge Gourd Bhajis

Time 10 min

Ingredients

Ghosali/Ridge gourd ( cut into round slices of 1/4 inch) 1/2 cup

Besan / Gram flour 1/2 cup

Aararoot powder 1/2 cup

Asafoetida 2 pinch

Red chili powder 1/4 tsp

Grated ginger 1/2 tsp

Cumin seeds 1/2 tsp

Water 1/2 cup 

Salt to taste

Oil for deep fry

Method

Mix all ingredients. Make batter little watery not like onion bhaji. Dip one slice of ghosali and deep fry till golden in colour.

Variations 
Same batter can be used for frying sweet potato slices.

Tip
If you dont have aararoot powder u can use besan

Ghosali / Ridge Gourd Bhajis

Time 10 min

Ingredients

Ghosali/Ridge gourd ( cut into round slices of 1/4 inch) 1/2 cup

Besan / Gram flour 1/2 cup

Aararoot powder 1/2 cup

Asafoetida 2 pinch

Red chili powder 1/4 tsp

Grated ginger 1/2 tsp

Cumin seeds 1/2 tsp

Water 1/2 cup 

Salt to taste

Oil for deep fry

Method

Mix all ingredients. Make batter little watery not like onion bhaji. Dip one slice of ghosali and deep fry till golden in colour.

Variations 
Same batter can be used for frying sweet potato slices.

Tip
If you dont have aararoot powder u can use besan

Spicy Baigan Bharta

Time 30 min

Ingredients

Brinjal/eggplant 1 big size 

Lengthwise chopped capsicum 1 big size

Finely chopped onion 2 big size

Finely chopped tomato 1 big size

Finely chopped green chilies 2 

Ginger garlic paste 1/2 tsp

Garam masala 1/4 tsp

Red chili powder 1 tsp

Turmeric powder 1/4 tsp

Coriander 1 tsp for garnishing

Oil 1 tbsp

Salt to taste

Preparation

Make holes/incisions in the brinjal with the help of fork, then apply oil on entire surface of brinjal. Roast directly on flame evenly till outer surface gets blackened. Allow it to cool. Then remove outer roasted part and take out the pulp, mash it and keep separately.

Method

Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then capsicum, saute for 2-3 min. Then ginger garlic paste, saute for 2-3 min, then add red chili powder, garam masala, turmeric powder mix and saute for 3-4 min, then add  salt. Mix well.  Then add brinjal pulp, saute for about 4-5 min. Switch off the flame and garnish with coriander.

Coconut Rice / Naral Bhat

Time 30 min

Ingredients

Basmati/ambemohar rice 1 cup

Fresh grated coconut 2 cups

Soaked moong daal 1 tbsp

Chopped green chilies 3-4

Crushed pepper corns 1/4 tsp

Cloves 2-3

Cinnamon 2 small pieces

Cashew nuts 1 tbsp

Kismis 1/2 tbsp 

Ghee 3 tbsp

Water 1.5 cup or less

Salt to taste

Method

Soak the rice in water for 1 hr. Then cook rice with salt in pressure cooker till it is cooked completely. Allow it to cool. Heat the thick bottom non stick sauce pan. Heat ghee in pan then add cloves, cinnamon, green chilies, crushed pepper corns, soaked moong daal, cashew nuts. Saute for 2-3 minutes. Then add coconut. Saute for 4-5 minutes. Then add cooked rice & kismis. Mix well. Simmer on low flame for 5-6 min. Serve hot with spicy curry or tadka daal. 

Acknowledgement

This recipe is contributed by my sister Varsha.

Fresh Vaal Brinjal Curry

Time 45 min

Ingredients

Fresh vaal/ Fresh field beans 1 cup

Brinjal/Eggplant (cut into 4 pieces) 3-4

Finely chopped onion 1 big size

Red chili powder 1 tsp

Turmeric powder 1/4 tsp

Besan 1 tbsp (Add 2 tbsp water to besan and make a paste)

Cumin seeds 1/2 tsp

Water 2 cups

Oil 2 tbsp

Salt to taste

Method

In a small pressure cooker preferably 1.5 to 2 lit, heat oil. Add cumin seeds, after it crackles add onion, fry till it turns golden brown. Then add red chili powder & turmeric powder. Fry for about 2-3 min. Then add vaal. Fry for 2-3 min. on low flame. Then add half cup of water. Cover the lid and cook for 1 whistle. Switch off the flame. Immediately remove the air from the cooker and then remove the lid. Now switch on the flame, add eggplant to the cooker, fry for about 3-4 min. Then add 1-2 tbsp of water and cook by covering lid till eggplant is cooked. Then add besan paste, salt and 1 cup of water and cook for 3-4 min. You an add more water as per the thickness of curry you want. Switch off the flame and serve hot with bhakari or rice.

Tip

Vaal may get overcooked in cooker, To avoid this u can use regular pan

Ghosali / Ridge Gourd Bhaji

Time 20 min

Ingredients

Ghosali (peeled and cut into cubes) 1 cup

Chopped onion 1 medium size

Moong daal 1 tsp

Copped green chillies 2

Cumin seeds 1/2 tsp

Water 1/2 cup 

Salt to taste

Oil 2 tsp

Method

Soak moong daal in water for atleast 2 hrs.

Heat oil in pan. Add cumin seeds, after it crackles, add onion and green chiles. Afteronion turns golden brown, add ghosali, soaked moong daal. Add 1/2 cup of water. Cover with lid and cook for 4-5 min. Then add salt, mix well and cook till it is done. Serve with bhakari/chapati.

Fenugreek Leaves / Methi Bhaji

Time 20 min

Ingredients

Fenugreek leaves 1 bunch

Moong daal 2tsp

Crushed groundnuts 2 tsp

Copped green chillies 2

Crushed garlic cloves 3-4

Water 1 cup or more

Salt to taste

Oil 2 tsp

Method

Soak moong daal & ground nuts in water for atleast 2 hrs.

Heat oil in pan. Add garlic and green chiles. After garlic becomes golden brown. Add chopped fenugreek leaves, soaked moong daal & groundnuts. Add 1 cup of water. Cover with lid and cook for 5-6 min. Then add salt, mix well and cook till it is done. Serve with bhakari.

Tip

If salt is added after fenugreek is cooked 50-60% then it cooks fast.