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. 

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 . 

Ambat Chuka / Green Sorrel Bhaji

Time 30 min

Ingredients

Finely chopped chuka 1 bunch

Chickpeas (Chana daal) 2 tbsp

Groundnuts 2 tbsp

Rice grains 2 tbsp
Crushed garlic cloves 8-9
Jaggery 2 tbsp 

Salt to taste

Oil 1 tbsp

Method

Clean and wash chuka leaves. keep it aside.

In pressure cooker, cook leaves with chana daal, rice & groundnuts with 1 cup of water for 2-3 whistles. Allow it cool. 

Then heat oil in vessel add garlic. After it turns brown add cooked chuka. Mix well. Add jaggery and salt. Mix well. Cook for 5-6 min. Serve with bhakari and kolhapuri masala.

Sakhar Bhat / Sweet Rice

Time 20 min

Ingredients

Mogra Basmati Rice 1 cup

Suar 3/4 cup

Cashewnuts and kismis 1 tbsp

Ghee 1 tbsp

Water 2 cup or more (it depends on how old is your rice)

Method

Wash rice and keep it aside.

In a small pressure cooker around 1.5 or 2 liter, heat ghee, add cardamom. Then add rice and water pressure cook for 2-3 whistles. Immediately remove lid so that it will not be sticky. In separate vessel add sugar with 1/4 cup of water. Make ektari sugar syrup. Then add to rice. Also add cardamom powder, cashewnuts and kismis. Cook for 4-5 min till rice absorb syrup. It tastes yummy. 

Kolhapuri Special Gavachi Kheer

Time 40 min

Ingredients

Full fat milk 1 lit

Sugar 1 cup or jaggery 1 cup as per ur taste

Cardamom / Velchi powder 1/2 tsp

Broken Wheat 1/2 cup (It is called Khapli Gahoo in Kolhapur which you will able to get in maket in Ganapati Festival))

Basmati rice 2 - 3  tbsp 

Dry fruits (Cashewnuts, Almond, Pista, Kismis) 1 cup

Kharik big pieces (Dry khajoor) 1/4 cup

Ghee 2 tbsp

Fresh coconut paste 1 cup

Kesar soaked in milk 1 tsp

Water 2 cup

Pinch of salt

Method

Wash the wheat. Then in 2 cups of water let it soak overnight. Then pressure cook wheat and rice along with same water and 1/4 tsp salt for 4-5 whistles. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Now add water 1-1.1/2 cup, cook in cooker for 2-3 whistles. Allow it to cool. Keep it aside.

Heat the vessel add ghee, add cooked wheat and rice, freshly grounded coconut and dry fruits. Mix well. Add 2 cups of water and Let it cook by covering lid for 15-20 min. (Pl stir meanwhile to check water level if required add water) Then add velchi powder, milk. jaggery, kesar. Mix well. Cook for about 10-15 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Tip

If you dont get khapli gahoo then you can use regular wheat. Wash wheat with water. Then keep it for 2 hrs. Then blend in blender till it is half broken. Use this one for kheer.

Soaked wheat and rice 

Cooked wheat and rice

Moong Pulao

Time 15 min

Ingredients

Leftover cooked rice / freshly cooked rice 2 cups

Boiled moong 3/4 cup

Chopped onion 1 big size

Red chili powder 1/2 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Turmeric powder 1/4 tsp

Garam Masala 1/2 tsp

Coriander for garnishing

Salt to taste

Ghee 1 tbsp

Method

Heat ghee in pan, add cumin seeds. After cumin seeds crackles, add onion, curry leaves. Fry till onion becomes golden brown.  Then add turmeric powder, red chili powder, salt, mix well. Then add boiled green moong. Mix well. Then add rice. Mix well. Add little water 1-2 tsp then cover with lid and keep it for 3-4 min on low flame. Then add garam masala mix well. Switch off the flame. Garnish with coriander. Serve with curd or as it is.

Moong Pulao

Time 15 min

Ingredients

Leftover cooked rice / freshly cooked rice 2 cups

Boiled moong 3/4 cup

Chopped onion 1 big size

Red chili powder 1/2 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Turmeric powder 1/4 tsp

Garam Masala 1/2 tsp

Coriander for garnishing

Salt to taste

Ghee 1 tbsp

Method

Heat ghee in pan, add cumin seeds. After cumin seeds crackles, add onion, curry leaves. Fry till onion becomes golden brown.  Then add turmeric powder, red chili powder, salt, mix well. Then add boiled green moong. Mix well. Then add rice. Mix well. Add little water 1-2 tsp then cover with lid and keep it for 3-4 min on low flame. Then add garam masala mix well. Switch off the flame. Garnish with coriander. Serve with curd or as it is.

Sweet Appe / Appam

Time 15 min

Ingredients

Kolum rice 1 cup

Fresh coconut small pieces 2 tbsp

Jaggery 3/4 cup

Poha 1/4 cup

Cardamom powder 1/4 tsp

1 pinch of Salt

Ghee 2-3 tbsp

Method

Soak rice and poha separately for 4-5 hours. Remove water completely from rice and blend with jaggery & poha in blender (By not adding water). Now keep this batter which is little thicker than idli batter overnight. Next day add coconut pieces and mix well. 

Now heat appe patra, add ghee, then add one spoonful of batter in every mould, (mould should be half filled) let it cook for 2-3 min then flip, cook again for 2 min. Serve hot.

Sweet Appe / Appam

Time 15 min

Ingredients

Kolum rice 1 cup

Fresh coconut small pieces 2 tbsp

Jaggery 3/4 cup

Poha 1/4 cup

Cardamom powder 1/4 tsp

1 pinch of Salt

Ghee 2-3 tbsp

Method

Soak rice and poha separately for 4-5 hours. Remove water completely from rice and blend with jaggery & poha in blender (By not adding water). Now keep this batter which is little thicker than idli batter overnight. Next day add coconut pieces and mix well. 

Now heat appe patra, add ghee, then add one spoonful of batter in every mould, (mould should be half filled) let it cook for 2-3 min then flip, cook again for 2 min. Serve hot.

Phirni / Rice Pudding

Time 20 min

Almonds (sliced) 1 tbsp

Cardamom Powder 1/4 tsp

Full fat milk 3 cups

Tukda basmati rice 2 tbsp

Sugar 2.5 tbsp

Water 1 cup

Method

Soak rice in water for 2 hours in hot water, then drain water and grind rice into a smooth paste like idli batter.

Heat water in non-stick saucepan. Then slowly add rice paste spoon by spoon stir continuously so that no lumps are formed. Cook for 1-2 min. Then add milk, sugar and cardamom powder and stir constantly till milk turns thick. Remove from heat and add almonds. Chill in refrigerator and then serve.

Tip

Usually only milk is added to make phirni but i add 1 cup of water because rice is not cooked well in milk or it takes lot of time. So I allow rice to cook in water and then add milk. 

Phirni / Rice Pudding

Time 20 min

Almonds (sliced) 1 tbsp

Cardamom Powder 1/4 tsp

Full fat milk 3 cups

Tukda basmati rice 2 tbsp

Sugar 2.5 tbsp

Water 1 cup

Method

Soak rice in water for 2 hours in hot water, then drain water and grind rice into a smooth paste like idli batter.

Heat water in non-stick saucepan. Then slowly add rice paste spoon by spoon stir continuously so that no lumps are formed. Cook for 1-2 min. Then add milk, sugar and cardamom powder and stir constantly till milk turns thick. Remove from heat and add almonds. Chill in refrigerator and then serve.

Tip

Usually only milk is added to make phirni but i add 1 cup of water because rice is not cooked well in milk or it takes lot of time. So I allow rice to cook in water and then add milk. 

Rice Chaklya

Time 60 min
Ingredients
Kolum rice 3 cups
Cumin seeds 2 tsp
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 3 cups

Method
Soak rice for 24 hr. Then change water and again soak rice with fresh water, repeat the process untill 4 days. Drain water on 5th day and spread rice on cloth, let it dry for 1 hr so that water will get evaporated. Then make powder in the grinder.
First mix water, cumin seeds and rice powder, salt in pan. Mix well. Switch on the flame. Cook the mixture on medium flame. Stir continuously so that big lumps will not form. After 7-8 min, the colour of mixture will get changed, milkish white to dull white. If all water is evaporated then add 3-4 tsp water and again cook for 4-5 min. This mixture should not be very hard otherwise it will be difficult to press using mold.  Then allow it to cool to some extent (25%). Stuff this mixture into chakli mold / kitchen press, press out in circular motion on plastic paper, like chakli or just straight lines. Dry the chaklya in hot sun for 3 -4 days. Store in dry place in tight container.

Rice Kurvdya

Time 60 min
Ingredients
Kolum rice 3 cups
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 3 cups

Method
Soak rice for 24 hr. Then change water and again soak rice with fresh water, repeat the process untill 4 days. Drain water on 5th day and spread rice on cloth, let it dry for 1 hr so that water will get evaporated. Then make powder in the grinder.
Mix water and rice powder, salt in pan. Mix well. Switch on the flame. Cook the mixture on medium flame. Stir continuously so that lumps will not form. After 7-8 min, the colour of mixture  will get changed, milkish white to dull white. If all water is evaporated then add 3-4 tsp water and again cook for 4-5 min. This mixture should not be very hard otherwise it will be difficult to press using mold.  Then allow it to cool to some extent (25%). Stff this mixture into sev mold / kitchen press,  press out in circular motion on plastic paper. Dry the kurvdya in hot sun for 3 -4 days. Store in dry place in tight container.

Sal Papdya / Rice Papdya

Time 60 min
Ingredients
Rice 3 cups
Cumin seeds 1 tsp
Sesame seeds 1 tsp
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 2 cups

Method
Soak rice for 24 hr. Then change water and again soak rice with fresh water, repeat the process untill 4 days. Drain water on 5th day and spread  rice on cloth, let it dry for 1 hr so that water will get evaporated. Then make powder in the grinder.
To the rice powder, add water, cumin seeds, sesame seeds, mix well. It looks like idli batter, but it should be little thiner than idli batter.
Keep one vessel on stove filled with 3/4 water. Allow it to boil. U need 3-4 flat plates which will fit with this vessel.
Take one tsp of batter in one flat plate, spread by shaking the plate so that batter will get spread evenly throughout the plate, now place this plate on vessel with boiling water, the water in the batter will immediately get evaporated in 1-2 min. Now immediately turn the plate upside down keep for 3-4 min. Then remove from stove, allow it to cool for 5 min. Then remove papdya from plate. To remove papdya u need to first lift it from outer side, then using both hands take out the papdya and place on plastic paper.  Dry the papdya in hot sunny condition for 3-4 days. Store in dry place in tight container.

Thalipeeth Flour

Time 20 min
Ingredients
Rice 1/2 kg
Jawari 1 kg
Wheat 1/4 kg
Chana daal 1/4 kg
Coriander 1/2 cup
Cumin seeds 1/4 cup
Asafoetida 1 tsp

Method
Roast all ingredients on high flame one by one for 3-4 min. Stir continuously to have roasting effect evenly. Grind this mixture to make very fine powder. Store in tight jar. Try to consume within one month otherwise it will get spoil otherwise store in refrigerator.

Idli Sambar

Time 15 min

Ingredients
Rice (Kolum) 3 cups

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, 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 this idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar.

Idli Sambar

Time 15 min

Ingredients
Rice (Kolum) 3 cups

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, 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 this idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar.

Spinach / Palak Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Spinach leaves 3-4 cups

Onion 1 medium size chopped lengthwise

Garam masala 1/4 tsp

Ginger Garlic paste 1/4 tsp

Green chilies 2-3

Coriander 1 tbsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Ghee 2-3 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Soak rice in water for 1/2 hour.

Grind spinach, coriander and chilies in blender. Keep it aside.

Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, onion. Fry till onion turns golden brown. Then add ginger garlic paste. Saute for few minutes. Add spinach  mixture. Fry for 4-5 min. Then add rice and saute for about 5-6 min on medium flame. Then add garam masala, saute for 2-3 min. Then add hot water and salt, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min till it is done. Serve with papad and salad.

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.

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.