Mango Curry with Rajma

Time 20 min

Ingredients

Mango medium ripened 2 medium size (chopped into big pieces of size 4 inch)

Rajma 1 cup

Fresh coconut  paste 3 tbsp 

Jaggery 2 tsp

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Asafoetida 1/4 tsp

Red chili powder 1/2 tsp

Red chili powder 1/4 tsp

Oil 1 tbsp

Salt to taste

Method

Soak rajma overnight. Cook in pressure cooker for 3-4 whistles. Remove water and keep it aside.

Heat oil in pan. Add cumin seeds, mustard seed, asafoetida, after mustard seeds pops out, add 1 cup of water. Then add red chili powder and turmeric powder. Let it boil for 4-5 mins.

Then add chopped mango with seeds, Saute for few minutes.

Then, add jaggery, salt, coconut paste and stir well.

Then add cooked rajma and 2 cup of water. Stir well.

Cook for 7-8 min. Serve hot with rice/chapati.

Kanda Batata Rassa

Time 20 min

Ingredients

Potatoes 2 medium size or baby potatoes 8-10

Onion 2 large size (peeled and chopped)

Tomato 1 large size

Red chili powder/kolhapuri kanda lasun masala 1.5 tsp

Ginger garlic paste 1/2 tsp

Jaggery 1/2 tsp

Cumin seeds 1/4 tsp

Garam Masala 1/4 tsp

Oil 1.5 tbsp

Salt to taste

Method

Cook potatoes/baby potatoes in pressure cooker for 3-4 whistles. Allow it to cool. Peel off potatoes and cut into cubes. Do not cut baby potatoes.
Heat oil in pan. Add onion and tomato fry till it turns light golden in colour. Switch off the flame. Allow it to cool. Blend in blender to make coarse paste. 
Again heat same pan with 2 tsp of oil. Add cumin seeds. After seeds splutter, add paste and red chili powder and garam masala. Fry for 3-4 min. Till oil separate out. Then add 2 cups of water and potatoes. Keep the low flame and simmer for 5-6 min. Turn off the flame. Serve hot with puri or chapati.

Bharleli Olya Kandyacha Rassa

Time 30 min

Ingredients

Spring onions 1 bunch (Onion should be big in size) 

For stuffing

Red chili powder / Kolhapuri masala 1.5 tsp

Turmeric powder 1/4 tsp

Cumin powder 1/4 tsp

Coriander powder 1/4 tsp

Chopped coriander 2 tbsp

Garam masala 1/4 tsp

Coconut powder (Fresh or dry) 2 tbsp

Grated ginger garlic 1/2 tsp

Water 2 tsp

Salt to taste

Oil 3 tsp

Method

Clean spring onions. Take only white onion and not greens. Make 2 cuts at center so that stuffing can be stuffed. Keep it aside.

Mix all ingredients for stuffing in mixing bowl. Now add stuffing in the onions. Keep it aside.

Heat oil in pan, add onion. Fry very well for 3-4 min. Then add remaining masala and 4-5 tsp water. Cover with lid. Cook untill onion becomes tender. Serve with chapati or rice. 

Shepu Patal Bhaji

Time 30 min

Ingredients

Finely chopped shepu leaves (Dill leaves) 1 bunch

Chickpeas flour (Besan) 1 tbsp

Tur daal 1 tsp

Moong daal 1 tsp

Groundnuts 1 tbsp

Rice grains 1 tsp

Crushed garlic cloves 5-6

Salt to taste

Oil 1 tbsp

Cumin seeds 1/4 tsp

Fenugreek seeds 1/4 tsp

Curry leaves 3-4
Chopped green chilies 2

Pinch of asafoetida

Method

Clean and Chop leaves. 

Heat oil in pan, add cumin seeds, fenugreek seeds, asafoetida, curry leaves, green chilies. After mustard seeds pops out. Then add garlic, fry till it turns light brown. Then add leaves and all daals, groundnuts, rice with 2 cups of water and salt. Pressure Cook for 2 whistles.  After pressure is released mix besan with 2 tbsp water, add in the vessel. Cook for 3-4 min. It taste good with bhakari and rice.

Kanda Batata Rassa

Time 20 min

Ingredients

Potatoes 2 medium size or baby potatoes 8-10

Onion 2 large size (peeled and chopped)

Tomato 1 large size

Red chili powder/kolhapuri kanda lasun masala 1.5 tsp

Ginger garlic paste 1/2 tsp

Jaggery 1/2 tsp

Cumin seeds 1/4 tsp

Garam Masala 1/4 tsp

Oil 1.5 tbsp

Salt to taste

Method

Cook potatoes/baby potatoes in pressure cooker for 3-4 whistles. Allow it to cool. Peel off potatoes and cut into cubes. Do not cut baby potatoes.
Heat oil in pan. Add onion and tomato fry till it turns light golden in colour. Switch off the flame. Allow it to cool. Blend in blender to make coarse paste. 
Again heat same pan with 2 tsp of oil. Add cumin seeds. After seeds splutter, add paste and red chili powder and garam masala. Fry for 3-4 min. Till oil separate out. Then add 2 cups of water and potatoes. Keep the low flame and simmer for 5-6 min. Turn off the flame. Serve hot with puri or chapati.

Palak Mutter

Time 20 min

Ingredients
Spinach / palak leaves 2 cups

Mutter 1/2 cup

Chopped onion 1 medium size

Ginger 1/4 inch

Garlic 2 cloves

Green chilies 1-2

Amchur powder 1/4 tsp

Coriandar powder 1/4 tsp

Salt to taste

Oil 1 tbsp

Method

Cook mutter in 3 cups of water for 5-6 min. Keep it aside

Heat 1/2 tbsp oil in pan,  add onion fry till it turns golden brown. Then add garlic and ginger fry for 2-3 min. Then add spinach leaves and 1/2 cup water and cook for 5-6 min. Then switch off the flame and allow it to cool. Blend this mixture in blender to make smooth paste. Heat 1 tsp oil in pan, add mutter and spinach paste and simmer for 2-3 min. Then add coriander powder and amchur powder and salt. Cook for 2-3 min. Switch off the flame and serve hot with chapati.

Palak Mutter

Time 20 min

Ingredients
Spinach / palak leaves 2 cups

Mutter 1/2 cup

Chopped onion 1 medium size

Ginger 1/4 inch

Garlic 2 cloves

Green chilies 1-2

Amchur powder 1/4 tsp

Coriandar powder 1/4 tsp

Salt to taste

Oil 1 tbsp

Method

Cook mutter in 3 cups of water for 5-6 min. Keep it aside

Heat 1/2 tbsp oil in pan,  add onion fry till it turns golden brown. Then add garlic and ginger fry for 2-3 min. Then add spinach leaves and 1/2 cup water and cook for 5-6 min. Then switch off the flame and allow it to cool. Blend this mixture in blender to make smooth paste. Heat 1 tsp oil in pan, add mutter and spinach paste and simmer for 2-3 min. Then add coriander powder and amchur powder and salt. Cook for 2-3 min. Switch off the flame and serve hot with chapati.

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.

Butter Panner Masala

Time 30 min

Ingredients

Paneer 1 cup cut into cubes

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Ginger garlic paste 1/2 tsp

Red chili powder / Kolhapuri masala 1 or 1.5 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Butter 1 tsp

Salt to taste

Method

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add, 5 in 1 masala or ginger garlic paste. Fry and mix well for about 3-4 min. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Stir fast to avoid burning. Then add salt. Mix well. Add water around 1 tbsp, cover pan with lid and cook on low flame for about 8-9 min. Pl check for water level otherwise it will get burn. Switch off the flame. In separate pan take butter fry panner till it becomes golden brown. Add paneer at the time of serving.

Gatte ki Sabji

Time 40 min
Ingredients
For Gatte
Chickpeas flour / Besan – 1/2 cup
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Cumin coriander powder - 1/4 tsp

Carom seeds – 1/2 tsp
Salt as per taste
Curd – 2 tbsp or l1 tsp less
Oil -  1 tsp
For Gravy
Chopped onion 1 big size

Chopped tomato 1 medium size

Ginger garlic paste 1/2 tsp

Cumin coriander powder - 1/4 tsp

Red chili powder 1 tsp

Garam masala 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Sugar 1/4 tsp

Asafoetida a pinch

Oil 2 tbsp

Salt to taste

Method

For Gatte

Mix all ingredients except curd. Add little little cud and mix till batter becomes thick not like idli batter. Gatte mixture is more thicker than idli batter. Make roll and insert in boiled water. It should completely immerse in water. Boil it for 15-20 min. Switch off the flame. Allow it to cool. Take out gatte and cut into half inch pieces. Keep it aside. Do not throw water use it for gravy.

For Gravy

Mix curd with Cumin coriander powder, Red chili powder,  and Garam masala. Keep it aside.

Heat oil in pan, add cumin, mustard seeds and asafoetida. After mustard seeds pops out. Add onion and tomato saute till onion turns golden brown. Then add ginger garlic paste. Mix well. Saute for few min. Then add curd, sugar mix well. boil for 1-2 min then add water in which gatte is boiled. Then add salt cover with lid. Cook for 10 to 12 min. Serve hot with chapati or roti.

Gatte ki Sabji

Time 40 min
Ingredients
For Gatte
Chickpeas flour / Besan – 1/2 cup
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Cumin coriander powder - 1/4 tsp

Carom seeds – 1/2 tsp
Salt as per taste
Curd – 2 tbsp or l1 tsp less
Oil -  1 tsp
For Gravy
Chopped onion 1 big size

Chopped tomato 1 medium size

Ginger garlic paste 1/2 tsp

Cumin coriander powder - 1/4 tsp

Red chili powder 1 tsp

Garam masala 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Sugar 1/4 tsp

Asafoetida a pinch

Oil 2 tbsp

Salt to taste

Method

For Gatte

Mix all ingredients except curd. Add little little cud and mix till batter becomes thick not like idli batter. Gatte mixture is more thicker than idli batter. Make roll and insert in boiled water. It should completely immerse in water. Boil it for 15-20 min. Switch off the flame. Allow it to cool. Take out gatte and cut into half inch pieces. Keep it aside. Do not throw water use it for gravy.

For Gravy

Mix curd with Cumin coriander powder, Red chili powder,  and Garam masala. Keep it aside.

Heat oil in pan, add cumin, mustard seeds and asafoetida. After mustard seeds pops out. Add onion and tomato saute till onion turns golden brown. Then add ginger garlic paste. Mix well. Saute for few min. Then add curd, sugar mix well. boil for 1-2 min then add water in which gatte is boiled. Then add salt cover with lid. Cook for 10 to 12 min. Serve hot with chapati or roti.

Rajma

Time 30 min

Ingredients

Red kidney beans -1 cup

Lenghwise chopped onion 2 medium size

Chopped tomato 2 medium size

Giner1/2 inch

Garlic cloves 4-5

Mint leaves 3-4

Poppy seeds 1/2 tsp

Sesame seeds 1/2 tsp

Fresh coconut 1 tbsp

Fennel seeds powder 1/4 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Kasuri methi 1 tsp

Water 2.1/2 to 3 cups

Coriander 1 tsp for garnishing

Oil 3 tbsp

Salt to taste

Preparation

Soak rajma in sufficient water overnight or 3-4 hours in hot water. Heat 1 tsp oil in kadai and fry onion till golden brown. Switch off flame and keep it aside. Let it cool. Now grind this with onion+tomato+ginger garlic+mint leaves+dry roasted poppy seeds & sesame seeds+coconut  till smooth paste.

Method

Heat oil in pan, add paste, fry for 5-6 min till oil is separated. Then add rajma, garam masala, turmeric powder, fennel seeds powder, kasuri methi and mix well. Add 2-3 cups of water and cook till rajma is soft and tender. Garnish with fresh coriander and serve hot with chapati.