Vangyache Masala Kaap

Time 20 min

Ingredients

Eggplant (thin sliced ) 1 medium size  (10-12 slices) (i use eggplant especially used for bharit)
Gram flour (Besan) 1/4 cup

Rice flour  1/4 cup
Cornflour 1/4 cup
Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Amchur powder 1/2 tsp
Coriander powder 1/2 tsp

Salt to taste

Oil shallow frying

Method

Make not thin nor thick slices of eggplant. Then deep slices in bowl containing water and salt. Keep it for 1 hr or atleast 1/2 hr. 
Mix all ingredients in a shallow plate. Do not add water. Keep it aside.
Heat little oil in non stick tava. Then take one slice from bowl containing water and salt, drain water then dip in masala mixture upside down and then drop them in flat non stick tava, shallow fry till golden brown. Shallow fry from both sides adding little oil. Serve hot.

Tip
Because of moisture of slices the masala mixture gets stick to slices.

Dum Aloo Biryani

Time 60 min

Ingredients

Basmati rice 1 cup

Potato 4 small size

Finely lenghwise chopped onion 1 big size

Ginger garlic paste 1/2 tsp

Green chilies slit 2

Kasuri methi 1 tsp

Red chili power 1/2 tsp

Khada masala=Cloves 2-3+ pepper corn 5-6+ 1/4 Big cardamom 

Chopped coriander leaves 1 tsp

Cumin seeds 1/2 tsp

Marination

Curd 1/4 cup

Dry mint leaves powder 1/2 tsp

Turmeric powder 1/4 tsp

Red chili power 1/2 tsp

Biryani masala 1/2 tsp

Garam masala 1/2 tsp

Little salt

Added in the rice for pressure cooking

Bay leaves 2-3

Pepper corns 1/2 tsp

Cloves 2-3

Cinnamon 2-3 small pieces

Big cardamom 1/2

Ghee 1 tsp

Water 1.25 cup

Little salt

Method

Soak rice in water for 1 hr. Then cook rice in pressure cooker till 3 whistles with bay leaves, cloves, cinnamon, salt and 1 tsp ghee.  immediately spread rice in plate so further cooking doesn't take place. Allow it to cool.

Chop lengthwise onion and fry in kadai till dark brown. Keep it aside.

Mix all ingredients for marination. keep it aside.

Peel off potato, With the help of fork make small incisions in potato so that potato will get marinated very well.

Now mix potato with marination mixture. keep it in freeze for one hour.

Heat ghee in the thick bottom non stick pan. Then, add cumin, pepper corn, clove. Then add coriander and green chilies. Then add onion, kasuri methi and ginger garlic paste. Stir well. Cook till onion turns golden brown in colour. 

Then add marinated potatoes and red chili powder. Stir well for 3-4 min. Add 2-3 tsp water cover the lid and cook for 2-3 min. 

Now take out only potato and  half of gravy. keep it aside.

Now spread rice in the same pan over gravy, on rice again spread potatoes and gravy, now again spread rice. On top of it add fried onion. 

Cover with aluminium foil and cook on low flame for 10 min.

You can keep pan on tava, so that rice will not get burn.

Paneer Fingers / Paneer Pakoda

Time 20 min
Ingredients
Curd 2 tbsp
Paneer cubes 6-7
Schezuan 1 tsp / Chili sauce + Soya sauce 1 tsp
Red chili powder 1/4 tsp
Lemon juice 2-3 drops
Corn flour 1 tsp
Breadcrumbs 1 tsp
Salt to taste
Oil for frying

Method
Mix together all ingredients except corn flour and breadcrumbs. Keep it in refrigerator for 1/2 hr.
Make dry mixture of breadcrumbs and cornflour. Now apply cornflour breadcrumbs mixture to paneer cubes.  Then deep fry in oil till golden brown. Then drain the excess oil on absorbent paper. Serve hot with tomato sauce/green coriander / mint chutney.

Cucumber / Kakdi Dosa

Time 15 min
Ingredients
Dosa batter 1 cup
Grated carrot 2 tbsp
Grated onion 2 tbsp
Grated cucumber 1/4 cup
Grated ginger 1/4 tsp
Butter 2 tbsp 
Salt to taste

Method
Mix carrot, cucumber, ginger, onion, salt and batter.
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Apply 1tsp ghee all over the dosa, then roll dosa and serve hot.

Tawa Pulao

Time 20 min
Ingredients
Long basmati rice 1 cup
Carrot , cut into small cubes 1/4 cup 
Capsicum , cut into small cubes 1/4 cup 
Green peas 1/4 cup 
Chopped onions lengthwise 1/4 cup
Chopped tomato 1/4 cup
Garlic paste 1/2 tsp
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Pav bhaji masala 1 tsp
Cumin seeds 1/2 tsp
Lemon juice 1/2 tsp
Oil 1 tsp
Butter 1 tbsp 
Salt to taste

Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Boil all veggies just for 3-4 min. Or microwave on high power for 3 min. with 2 tbsp water. Allow it to cool. keep it aside.
Heat oil in tawa, add cumin seeds, after it crackles, add garlic, after it becomes golden in colour add onion and tomato. Mix well. Slightly crush the onion and tomato with the spoon and cook for 3-4 min. 
Then add all vegetables, mix well and sauté for 3 to 4 minutes. 
Then add turmeric powder, pav bhaji masala, red chili powder and salt mix well. (remember you have already added salt to rice). Saute for 2 min. 
Then spread masala all over the tawa, on top of it spread rice, then mix well and sauté for 4 to 5 minutes.
Then add melted butter and sprinkle lemon juice, mix well and serve hot with cucumber raita.

Boiled Peanuts

Just clean, remove mud, pressure cook with plenty of salt.......and enjoy.......

Lal Bhoplyachi Upvas Kheer / Red Pumpkin Kheer

Time 10 min

Ingredients

Peeled grated red pumpkin/lal bhopla 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 2-3 cups

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Method

Heat ghee in thick bottom pan. Add grated pumpkin. Stir well. Then add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for other 4-5 min. Serve hot. 

Kadabu

Time 15 min

Ingredients

For stuffing

Chana daal 1 cup

Jaggery 3/4 cup or more as per the taste

Cardamom / Velchi powder 1/2 tsp

Dough

Wheat flour 1 cup

Semolina 1 tsp

Oil 2 tsp

Water 1/2 cup

Salt to taste

Oil for frying

Method

For dough

First prepare dough. Add oil, salt and water to the semolina and wheat flour. Then knead the dough. It should be not hard or soft. Keep it aside.

For stuffing preparation

Pressure cook chana daal for 4 whistles. After the lid is removed take daal in non stick pan. 

Switch on the flame. Then add grated jaggery and cardamom powder. Let jaggery melt. Mix well. It should not stick to pan. Your stuffing is ready.

Actual method

Now make 7-8 balls  of dough of 1 inch in size. Roll one ball with rolling pin round in shape for about 4 inch. Add stuffing at the center and then put half of on the remaining half portion of kadabu. Using fingers gently press at the corners. Follow the same procedure for remaining balls. Deep fry till golden brown in colour. Serve hot.

Kalela Fritters / Bhajis

Time 20 min

Ingredients

Bittergourd 2-3 small size
Gram flour (Besan) 2 tbsp

Makai flour 2 tbsp
Rice flour 2 tbsp
Red chili powder 1/2 tsp

Turmeric Powder 1/4 tsp

Water 3-4 tbsp or more

Pinch of baking soda

Salt to taste

Oil fry frying

Method

Make thin slices of bitter gourd. Apply turmeric powder and salt. keep it aside for 15 min.
To make batter, mix all ingredients (keep in mind that you had added salt to bittergourd too) in a mixing bowl. The consistency of the batter should be in such a way that if you hold it in spoon it should not fall so easily. It means it should not be very watery. Keep batter for 2 -3 min aside. Heat the oil in kadai. Then take one slice apply batter and then drop them in kadai, deep fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tondli Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Tondli 1 cup cut lengthwise into two

Onion 1 medium size chopped lengthwise

Garam masala 1/4 tsp

Red chili powder 1/4 tsp

Ginger Garlic paste 1/2 tsp

Turmeric powder 1/4 tsp

Bay leaves 2-3

Pepper 1 tsp

Cloves 5-6

Cumin seeds 1/4 tsp

Big cardamom 1

Ghee 2 tbsp

Hot Water 1.1/2 or 2 cup (Depending on how old is rice)

Salt to taste

Method

Wash the rice with water. Drain the water keep rice aside. 

Heat the pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, bay leaves, pepper, cloves, big cardamom, ginger garlic paste. Saute for few minutes. 

Add tondli and saute for about 3-4 min. 

Then add red chili powder, turmeric powder and garam masala. Mix well.

Then add rice saute for 3-4 min. Then add hot water and salt to the rice, stir well. 

Cover the lid of pressure cooker then whistle for 2 whistles, then switch off flame.

Then immediately release pressure, turn rice upside down and cover the lid (it will become soft) or keep without lid (it will become dry). Serve with tadka daal.

Tip

Tondli takes time to cook so best to use pressure cooker.

Mango Burfi

 Time 30 min  
Ingredients
Chickpeas flour /besan 1 cup
Mango pulp 2 cups
Sugar 3/4 cup
Ghee 1/4 cup 
Cardamom powder 1/2 tsp

Method

Blend in blender mango pulp and sugar. Pour this pulp into thick bottom pan, stir continuously atfer 5-6 min, water of mango will go away and it will become condensed. Allow it to cool. Keep it aside.

Grease the plate with ghee. Keep it aside.

Take thick bottom pan, dry roast besan for 5-6 min. Then add ghee and roast continuously ( low flame throughout the procedure). Roast around 6-7 min till it turns light brown and spreads nice aroma. To this add mango pulp & Cardamom powder. Mix well. stir for 6-7 min, till it becomes like halwa. 

Pour this mixture on greased plate sprinkle sliced almond and pistacho. Allow it to cool. Cut into pieces. 

Mango Condensed Pulp

Time 10 min  
Ingredients
Mango pulp 2 cups
Sugar 1/2 cup

Method

Blend in blender mango pulp and sugar. Pour this pulp into thick bottom pan, stir continuously after 5-6 min, water of mango will go away and it will become thick/condensed. Allow it to cool. Store in air tight container.

You can keep this in refrigerator for 4-5 months. Use this for making amrakhand, mango icecream etc.

Mint Rice

Time 10 min

Ingredients

Cooked Basmati rice 1 cup

Paste: mint leaves (2 heaped tbsp)+green chilies 1+ginger 1/2 inch+ garlic 2+1tbsp water

Curry leaves 3-4

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Pinch of asafoetida

Ghee 1 tbsp

Salt to taste

Method

Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add less water so that rice will be dry). Allow it to cool. 

Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, and curry leaves. After mustard seeds pops out, add paste. Saute for 1-2 minutes. Then add cooked rice and little salt. Mix well. Simmer on low flame for 2-3 min. Serve hot with cucumber raita. 

Dudhi Kheer

Time 10 min

Ingredients

Peeled grated doodhi/Bottlegourd 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 2-3 cups

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Method

Heat ghee in thick bottom pan. Add dudhi. Dudhi will leave water. Continuously stir till it turns translucent.  Then add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for another 4-5 min.. Serve hot. 

Red Pumpkin Soup / Lal Bhoplyache Soup

Time 10 min.

Ingredients

Red pumpkin grated 1 cup

Pepper powder 1/4 tsp

Salt to taste

Water 2 tbsp

Method

In pressure cooker cook grated pumpkin for 2 whistles without water. There has to be little water in cooker not in the vessel.
Now blend in blender pepper, salt and 1/2 tsp olive oil. Serve.

Phodnichi Bhakari

Time 15 min

Ingredients

Leftover bhakari 2 

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
If leftover bhakari is hard then sprinkle little water keep it for 10 min, then blend in blender to make coarse powder.

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 bhakari powder and salt. Mix well and stir. Cover with lid and Keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander.

Kairiche Saar / Mango Soup

Time 15 min
Ingredients
Raw mango pulp 0.5 cup
Water 0.5 cup
Jaggery little less than 0.5 cup
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Coriander Green chilies paste 2 tbsp ( 1 cup coriander + 2 green chilies)
Oil 1 tsp

Method
Pressure cook one medium size raw mango for 2 whistles. Allow it to cool. Take out pulp. It will be approximately 0.5 cup. Now blend pulp and jaggery in blender.
Heat oil in kadai. Add mustard seeds, Cumin seeds, curry leaves. After seeds are popped out immediately add mango pulp and paste. Mix well. Add salt. Simmer for 4-5 min. Serve hot. It taste good with rice or just as it is.

Paneer Biryani

Time 90 min

Ingredients

For gravy

Tomato 2 big size

Coconut paste 1 tsp

Smashed potato paste 1 tsp

Garam masala 1/4 tsp

Finely chopped onion 2 medium size 

Ginger garlic paste 1/2 tsp

Chopped green chilies 2

Kashmiri red chili 1 

Coriander leaves 2 tsp

Biryani masala 1/2 tsp

Red chili powder 1/4 tsp 

Ghee 2-3 tbsp

Salt to taste

Whole spices : Cumin seeds 1/4 tsp+Bay leaves 2 + Pepper corns 1/4 tsp +Cloves 3-4 +Cinnamon 2 small pieces

Paneer marination

Paneer cubes 1/2 cup

Curd  1/4 cup

Lemon juice 1/2 tsp

Garam masala 1/2 tsp

Ginger garlic paste 1/2 tsp

Red chili powder 1/4 tsp

Salt to taste

For pre rice cooking

Basmati rice 1 cup

Water 1.5 cup or less

Ghee 1 tsp

Whole spices : Bay leaves 2 + Pepper corns 1/4 tsp +Cloves 3-4 +Cinnamon 2 small pieces

Salt to taste

Method

Soak rice in water for 1 hr. Then cook rice in pressure cooker for 2 -3 whistles with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 90% rice is cooked.  After whistles, release pressure and take out rice and spread on plate. Allow it to cool. 

Mix curd, red chili powder, garam masala, turmeric powder, ginger garlic paste, lemon juice, salt and paneer cubes. Keep it in freeze for 1 hr.

Chop tomatoes add 1/2 cup of water and cook for 10 min. Allow it to cool. Make puree in blender.

Chop lengthwise 1 big onion and fry in thick bottom pan till dark brown & crispy. Take out onion. Keep it aside.

In the same pan or different thick bottom pan, add 2 tbsp ghee, then add cumin, kashmiri chili and khada masala. After it crackles, add finely chopped onion, ginger garlic paste, coconut paste, coriander, finely chopped green chilies, red chili powder and salt. Roast for 5-6 min. Then add tomato puree mix well. Again roast for 4-5 min. switch off the flame.

Heat another thick bottom non stick sauce pan. Add ghee then add half of boiled rice, cover rice with gravy then on top of it add marinated paneer, again add remaining rice. Then sprinkle crispy brown onion. Also sprinkle melted  2 tsp of ghee from sides of pan. Cover with aluminium foil. Keep the low flame and cook for 10-12 min. Serve hot. 

Lemon Rice

Time 10 min

Ingredients

Cooked Basmati rice 1 cup

Soaked moong daal 1/2 tsp

Soaked urad daal 1/2 tsp

Chopped green chilies 1

Curry leaves 3-4

Groundnuts 1 tbsp

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Pinch of asafoetida

Lemon juice 1 tsp or more as per your taste

Ghee 1 tbsp

Salt to taste

Method

Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add less water so that rice will be dry). Allow it to cool. 

Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, green chilies, curry leaves, soaked moong & urad daal, groundnuts nuts. Saute for 2-3 minutes. Then add cooked rice and little salt. Mix well. Then add lemon juice. Mix well. Simmer on low flame for 2-3 min. Serve hot with cucumber raita. 

Dudhi Dhokla / Dudhi Muthia

Time 10 min

Ingredients

Dudhi 1 cup peeled and grated

Wheat flour 1/2 cup

Chickpeas flour 1/2 cup

Semolina 2 tsbp

Grated ginger 1/2 tsp

Chopped green chilies 2

Baking soda 1/4 tsp

Lemon juice 1/2 tsp

Sugar 1/4 tsp

Seasoning

Curry leaves 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Sesame seeds 1/4 tsp

Pinch of Asafoetida

Oil 1 tsp

Green chilies 2 cut into pieces

Little Salt 

Method

Mix all ingredients. You need not to add water because grated dudhi contains moisture. For precaution u can squeeze gently dudhi to remove little water. Keep water separately if you need to make dough then use this only.

Then in greased plate make layer of this mixture. Steam for 15 min. Allow it to cool.

Heat oil in pan, add mustard, cumin, asafoetida, curry leaves, green chilies, sesame. Mustard seeds will pop out. To this add cut pieces of dhokla. Mix well. Cook for another 2 min. Garnish with coriander and serve.

Tomato Rice

Time 10 min

Ingredients

Cooked Basmati rice 1 cup

Medium size tomato 1

Grated ginger and garlic 1/4 tsp

Chopped green chili 1

Curry leaves 3-4

Cashewnuts 1 tbsp

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Pinch of asafoetida

Ghee 1 tbsp

Salt to taste

Method

Make a cut on tomato and cook with little water for 1 min in microwave. Allow it to cool. Remove seeds and make paste in blender.

Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add less water so that rice will be dry). Allow it to cool. 

Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, green chilies, curry leaves, ginger garlic, cashewnuts nuts. Saute for 2-3 minutes. Then add tomato puree. Mix well. Saute for 2-3 min. Then add cooked rice and little salt. Mix well. Simmer on low flame for 2-3 min. Serve hot with cucumber raita .