King Fish Fry

Time 20 min

Ingredients

Surmai fish king fish slices 3 

Finely chopped coriander 3 tbsp 

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Coriander powder 1/2 tsp

Red chili powder or chili flakes 1/2 tsp

Salt to taste

Oil for shallow fry

Method

Clean the fish. Apply turmeric powder and salt to the slices. Keep it aside for 15 min. Then shallow fry fish in fry pan till it becomes crispy and golden brown. In kadai heat 1 tbsp oil, oil becomes hot then switch off the flame. Now add coriander  powder and chili flakes in the kadai. Pour this seasoning on fish in the fry pan. Switch on the flame again fry fish for 2-3 min, sprinkle coriander. Switch off flame and then serve hot.

Tip
U can deep fry instead of shallow fry. 

Acknowledgement:
This recipe is contributed by my friend Dr. Madhu

Kolhapuri Sukha Mutton

Time 30 min

Ingredients

Mutton 2 cups

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size
White masala 3-4 tbsp

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri kanda lasun chatney 3-4 tsp

Roasted Sesame - Poppy seeds powder 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Oil 3-4 tbsp

Salt to taste

Method

Heat oil in pan, add chopped onion (1/4 of what you have), 1/2 tsp ginger garlic paste, turmeric powder. Fry till onion turns golden brown in colour. Then add mutton fry for 4-5 min, then add 1/5 tsp of salt, mix well and cook for 15-20 min till it is done. Allow it to cool. Keep it aside. (I cook mutton in pressure cooker for 2 whistles at this stage)

Heat oil in pan, add remaining chopped onion & tomato. Fry till onion turns golden brown in colour. Now add White masala, ginger garlic paste, red chili powder / Kolhapuri masala, Turmeric powder, Garam masala and sesame - poppy seeds powder, fry for about 5-6 min till oil separates out. Now add  cooked mutton kheema fry for 2-3 min. Then add water. Stir well. Keep it on low flame for about 10-12 min. Switch off the flame and serve hot.

Mixed Vegetables / Bhogichi Bhaji

Time 30 min

Ingredients

Fresh vaal 1/4 cup

Eggplants medium size 3 (cut into 4 pieces) 

Green peas 1/4 cup

Fresh green chickpeas 1/4 cup

Groundnuts 2 tbsp

Carrot cut into cubes 1/4 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Red chili powder 1 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 1.5 tsp

Jaggery 1 tsp

Water 1/2 cup or more

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then add all vegetables. Fry for 4-5 min. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min. Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to avoid burning. Switch off the flame. Serve hot with bajri bhakari.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking.

Sweet Potato Omelette / Pancake

Time 20 min

Ingredients

Chickpeas flour / Besan 1/4 cup
Boiled and Mashed sweet potato 1/4 cup
Dhana jeera powder 1/4 tsp

Amchur powder 1/4 tsp
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp

Freshly cut coriander 1 tsp

Water 1/4 cup

Baking soda  1-2 pinch

Salt to taste

Oil for shallow fry 1/4 cup

Method

To make a batter, take besan in a bowl then mix the remaining ingredients. The consistency of the mixture should be like dosa.  Take fry pan, heat on a medium flame. Apply oil evenly on fry pan. Pour the mixture on fry pan, spread evenly. Keep medium flame. Apply oil on the upper surface of omelette. After 4-5 min turn upside down and shallow fry for 4-5 min (Time depends upon how crispy omelette you want )

Tip

U can add green chilies instead of red chili powder.

Mixed Vegetables / Bhogichi Bhaji

Time 30 min

Ingredients

Fresh vaal 1/4 cup

Eggplants medium size 3 (cut into 4 pieces) 

Green peas 1/4 cup

Fresh green chickpeas 1/4 cup

Groundnuts 2 tbsp

Carrot cut into cubes 1/4 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Red chili powder 1 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 1.5 tsp

Jaggery 1 tsp

Water 1/2 cup or more

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then add all vegetables. Fry for 4-5 min. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min. Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to avoid burning. Switch off the flame. Serve hot with bajri bhakari.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking.

Sabudana with Curd

Time 2 min

Ingredients

Sabudana 1/2 cup

Thick curd 1 cup

Sugar 3 tsp

Method

Soak sabudana overnight by adding 1 tbsp more water than required. so that sabudana becomes very soft.
Mix dahi with sugar, add soaked sabudana refrigerate it for 1/2 hr and thne serve. 

Bhagar Sheera

Time 15 min

Ingredients

Bhagar 1/2 cup

Cardamom powder 1/4 tsp

Sugar 1/2 cup

Hot water  1 cup or more

Pinch of salt 

Ghee 2 tbsp  

Cashewnut, kismis 1 tbsp

Method

Heat ghee in kadai, add bhagar, pinch of salt. Roast in ghee for 5-6 min till bhagar turns light golden in colour. Then add cardamom powder, hot water, cook by covering lid for 4-5 min. Then add sugar and dry fruits, mix well cover with lid. Cook for 3-4 min. Serve hot. 

Tip

Do not add sugar with water otherwise bhagar will not get cooked properly. So first add water, let bhagar to  cook and then add sugar.

Bhagar Sheera

Time 15 min

Ingredients

Bhagar 1/2 cup

Cardamom powder 1/4 tsp

Sugar 1/2 cup

Hot water  1 cup or more

Pinch of salt 

Ghee 2 tbsp  

Cashewnut, kismis 1 tbsp

Method

Heat ghee in kadai, add bhagar, pinch of salt. Roast in ghee for 5-6 min till bhagar turns light golden in colour. Then add cardamom powder, hot water, cook by covering lid for 4-5 min. Then add sugar and dry fruits, mix well cover with lid. Cook for 3-4 min. Serve hot. 

Tip

Do not add sugar with water otherwise bhagar will not get cooked properly. So first add water, let bhagar to  cook and then add sugar.

Yam / Suran Fry

Time 20 min

Ingredients

Yam / Suran 100 gms 

Coriander+Green chilies paste 1/2 to 1 tsp 

Amchur powder 1/2 tsp

Red chili powder 1/4 tsp

Turmeric powder 1/4 tsp

Coriander powder 1/2 tsp

Kokum 2-3

Corn flour 1/2 cup

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 dry kokum, add suran slices boil it for 5 min on medium flame. Allow it to cool. Keep the slices and remove the water. 
Make the mixture of all ingredients except oil & cornflour. Apply to the suran slices. Keep it in refrigerator for 1/2 hrs. Then dip each slice in cornflour and shallow fry the slices till it becomes crispy and golden brown. Serve hot with any sauce.

Tip
U can deep fry instead of shallow fry.

Green Peas / Hirwa Vatana Usal

Time 20 min
Ingredients
Green peas 1 cup
Peeled and cubed potato 1/2 cup

Finely chopped onion 1 medium size

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Goda masala 1/4 tsp

Water 1/2 cup 

Coriander 1 tsp for garnishing

Oil 2 tsp

Salt to taste

Method

Heat oil in pan, add onion saute till onion turns golden brown. Then add peas & potato, fry well for 5-6 min, then add red chili powder / Kolhapuri masala, fry for about 2-3 min. Stir fast to avoid burning. Now add water and salt. Mix well. Cook on low flame for about 10 min till peas are cooked properly. At the end add goda masal mix well simmer for 1-2 min. Switch off the flame and serve hot by garnishing with coriander.

Tip

I microwave green peas for 3 min on high power so that it cooks faster.

Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Spicy Sabudana Khichdi

Time 10 min

Ingredients

Sabudana 1/2 cup

Red chili powder 1/4 tsp or more

Cumin seeds powder 1/2 tsp

Ghee 1 tbsp

Finely chopped coriander 1 tbsp

Salt to taste

Method

Soak sabudana overnight in sufficent water.
Heat ghee in pan, add cumin seeds, after it crackles, lower the flame. Add red chili powder, then immediately add soaked sabudana mixed with coriander and salt. Mix well. Just keep on low flame for 2-3 min. Turn off flame, and serve with dahi or as it is.

Spicy Sabudana Khichdi

Time 10 min

Ingredients

Sabudana 1/2 cup

Red chili powder 1/4 tsp or more

Cumin seeds powder 1/2 tsp

Ghee 1 tbsp

Finely chopped coriander 1 tbsp

Salt to taste

Method

Soak sabudana overnight in sufficent water.
Heat ghee in pan, add cumin seeds, after it crackles, lower the flame. Add red chili powder, then immediately add soaked sabudana mixed with coriander and salt. Mix well. Just keep on low flame for 2-3 min. Turn off flame, and serve with dahi or as it is.

Semolina / Rava Idli

Time 15 min

Ingredients
Semolina / rava 2 cups

Moong daal 1 cup

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to the idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / coconut chutney.

Semolina / Rava Idli

Time 15 min

Ingredients
Semolina / rava 2 cups

Moong daal 1 cup

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to the idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / coconut chutney.

Corn Upma

Time 15 min

Ingredients

Fresh grated corn 1 cup

Green chilies 2 (Cut into small pieces)

Chopped onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Sev for garnishing

Salt to taste

Oil 1.5 tbsp

Method

With the help of grater grate the fresh corn. Keep it aside.

Heat oil in pan, add mustard seeds and cumin seeds.  After mustard seeds pops out, add onion, curry leaves and green chilies. Fry onion till it becomes golden brown. Then add grated corn and salt. Mix well. Do not cover lid, cook for 4-5 min. No need to add water as corn contains water. Garnish with sev.