Sabudana Khichdi

Time 10 min

Ingredients

Sabudana 1 cup

Boiled potatoes 1 medium size

Roasted groundnuts powder 2 tbsp

Green chilies 3-4

Cumin seeds powder 1/2 tsp

Ghee 2 tbsp

Lemon juice 1/2 tsp

Coriander 1 tbsp

Sugar 1/2 tsp

Salt to taste

Method

Soak sabudana overnight.
Heat ghee in pan, add cumin seeds, after it crackles, add green chilies, fry for a minute, then add soaked sabudana, cut potatoes, groundnut powder, salt, sugar. Mix well. Then add lemon juice, mix well. Do not cover with lid otherwise khichadi will become sticky. Just keep on low flame for 3-4 min. Turn off flame, garnish with coriander and serve with dahi 

Sabudana Vada

Time 30 min

Ingredients

Sabudana 1 cup

Boiled smashed potatoes 2 medium size

Roasted groundnuts powder 1.5 tbsp

Green chilies 3-4

Cumin seeds powder 1/2 tsp

Oil for deep frying

Lemon juice 1/2 tsp

Coriander 1 tbsp

Sugar 1/4 tsp

Salt to taste

Method

Soak sabudana overnight. Mix all ingredients. Make 10-12 balls.

Take a plastic paper, apply little oil on paper. Keep one ball on it a and gently press to make a round shape of size 3-4 cm.. Deep fry in kadai. Serve with dahi or green chatney.

Varai / Bhagar Rice

Time 20 min
Ingredients
Varai / bhagar / hulled Grass Seeds 1 cup
Cumin seeds 1/4 tsp
Salt to taste
Oil 1 tbsp
Water 2.5 cups

Method
Clean and wash the rice in water. Heat oil in pan, add cumin seeds, after it crackles, add vari roast for 4-5 min. Add hot water and salt. Cook till it is done.

Tip
If u add hot water the nvari will cook fast.

Potato Groundnut Bhaji / Upvasachi Batata Bhaji

Time 20 min

Ingredients

Potato 2 medium size

Boiled groundnuts 1/2 cup

Green chilies 3-4

Cumin seeds 1/4 tsp

Oil 1 to 1.5 tbsp

Coriander for garnishing

Salt to taste

Method

Cook potato and groundnuts in pressure cooker for 3-4 whistles. Bhaji doesn't taste good if potatoes are overcooked. Peel off potato and cut into cubes. Keep it aside.

Heat oil in pan. Add cumin seeds and green chilies. Then add potatoes, groundnuts  salt and coriander, mix well. Simmer for 3-4 min. Turn off the flame. Serve hot.

 

Groundnuts / Shengdanachi Amti

Time 20 min
Ingredients
Roasted groundnuts 2 tbsp
Fresh grated coconut 3 tbsp
Green chilies 4
Cumin seeds 1/2 tsp
Boiled potatos cut into cubes 1/4 cup
Dry kokum 2 small pieces
Coriander 1 tbsp
Oil 1tbsp
Salt to taste

Method
Grind green chilies, roasted groundnuts, coconut, coriander into blender to make smooth paste. Heat oil in  pan, add cumin seeds, after it crackles, add paste, fry for 2 min, then add 2-3 cups of water. add boiled potatoes, kokum, cook for 10 min. Switch off the flame and serve hot. 

Kolhapuri Kanda Lasun Masala / Kolhapuri Masala

Time 60 min

Ingredients

Red chili powder 2 kg

Sesame 250 gms

Poppy seeds 100 gms

Dry coconut 500 gms

Fresh coriander leaves 5 cups

Garlic cloves 2 cups

Chopped white onion 1.5 kg

Ginger 250 gms

Garam masala 500 gms

Salt 1.5 kg

Oil 2 cups

Method

Fry onion in 2 cups oil till it turns golden brown. Dry roast seperately sesame, poppy seeds, dry coconut on medium flame for 4-5 min. Blend in blender all ingredients to make smooth powder/paste. Then mix all ingredients with red chili powder, salt and garam masala. Mix well. store in cool and dry place in sterilized jar.

Garam Masala

Time 30 min

Ingredients

Coriander seeds 500 gms

Cumin seeds 150 gms

Clove 15 gms

Cinnamon 15 gms

Pepper seeds 10 gms

Big cardamom 10 gm

Hing 10 gms

Bay leaves 10 gms

Dagadful 10 gms

Trifhal 15 gms

Javantri 10 gms

Nakeshwar 10 gms

Badamful 10 gms

Halkund 1 inch

Method

Dry roast coriander 3-4 min on medium flame. Roast remaining ingredients seperately using 1 tsp oil for 3-4 min on medium flame. Allow it to cool, then blend in blender.

Dry Potato Chips

Time 60 min
Ingredients
Big size potatoes 5
Salt to taste (add more salt than expected because after drying salt will get evaporated)
Alum/ turti 1 big piece
Water 15 cups or more

Method
Wash and peel off the potatoes. Make not too thin and thick slices using slicer. Heat water in big pan, allow it to boil, then after water get boiled, dip alum in water and remove immediately. Then add salt, stir well, then add slices to the water, stir well. Immediately switch off the flame. Keep slices in water for 3 min. Then drain the water. Then remove potato slices and spread on cotton cloth. Cotton cloth will saok the water. Remove potato slices very gently one by one and keep on plastic paper under hot sun. Dry under hot sun for 2-3 days.

Sabudana Tikhat Chaklya

Time 60 min
Ingredients
Sabudana 1 cup
Cumin seeds 1 tsp
Boiled smashed potato 1 cup
Green chilies 6-7 or red chili powder 1 tsp
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 1 cup

Method
Wash sabudana in water, drain water leaving 2 tsp behind. Keep it for 12 hr.
Take all ingredients in mixing bowl. Mix well. Add 2-3 tsp water to knead the dough. Knead in such a way, with light hand that the sabudana will remain intact. It may not be possible to full extent but atleast can try.
Then spread plastic paper under hot sun. Stuff this mixture in chakli mold / kitchen press and press in circular motion or straight lines on plastic paper. Dry in hot sun for 3 -4 days. Store in dry place in tight container.

Sabudana Papdya / Sandge

Time 60 min
Ingredients
Sabudana 1 cup
Cumin seeds 1 tsp
Boiled smashed potato 1 cup
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 8 cups

Method
Soak sabudana for 12 hr in 4 cups water.
First mix water (4 cups), cumin seeds, smashed potato and soaked sabudana, salt in pan. Mix well. Switch on the flame. Cook the mixture on medium flame, Stir continuously and cook 10-15 min, the sabudana will get dissolved and look like transperant. This mixture will look like sabudana kheer. Then spread plastic paper under hot sun. Take spoonful of mixture and drop on the plastic paper, it will get spread and become round in shape. Dry the sandge in hot sun for 3 -4 days. Store in dry place in tight container.

Picture of sabudana sandge without potato and food olour

Nachani Chaklya

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

Method
Soak nachani flour for 24 hr in 1.5 cup plain water.
Then mix water(3cups), cumin seeds, sesame seeds and soaked nachani flour, 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 will get darker. 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 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.

Gawar with Besan

Time 30 min

Ingredients

Cluster beans 250 gms (cut into small pieces)

Finely chopped onion 2 medium size

Red chili powder 1.5 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 2 tsp

Besan flour 3-4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion, saute till onion turns golden brown. Then add cluster beans. Fry and stir well for about 3-4 min. Then add 1/2 cup water cover with lid and cook for about 10 min till beans are cooked 80 %. Then add red chili powder/ kolhapuri kanda lasun masala, salt, 2-3 tsp water fry for about 2-3 min. Keep the low flame. Then sprinkle besan in pan, then stir, again sprinkle besan then stir, repeat the process till entire besan goes in the bhaji. Mix very well. Cover with lid and cook for about 4-5 min till its done. Switch off the flame, garnish with coriander and serve hot.

Mango with Custard

Time 20 min
Ingredients
Very small ripe mango pieces  1/2 cup
Custard powder 2 tsp
Milk 1 cup
Sugar 3 - 4 tsp

Method
Dissolve custard powder in 1-2 tbsp milk. Heat remaining milk, then add dissolved custard powder in the milk and stir continuously, till custard thickens. Switch off the flame, allow it to cool then refrigerate it. To the chill custard add mango pieces, mix well and serve chill.

Rice Papad / Spinach Rice Papad / Red Chili Rice Papad

Time 20 min
Ingredients
Rice 3 cups
Papad khar 2 tsp
Cumin 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. Drain water and spread on cloth, let it dry for 1 hr so that water will get evaporated. Then make powder in the grinder. Heat water in pan, add, papad khar, cumin seeds, salt. Boil for 5 min. Then add rice powder, stir well. Rice powder will absorb water. Stir for 5-6 min to avoid burning. If necessary add 2 -3 tsp water. Cover with lid and switch off the flame, keep for 5 min. Then remove lid take this mixture in bowl even though it is hot, make 4-5 balls. Keep these balls in vessel, then keep the vessel in pressure cooker, (pressure cooker should contain enough water to generate steam) cook for 5 whistles. Switch off the flame. Allow cooker to get cool. Remove one ball, out of it make small balls of 1 inch size, roll with rolling pin like chapati. Repeat the process for remaining balls. Dry in hot sunny condition for 3-4 days. Store in dry place in tight container.

Tip
Along with cumin seeds u can add 2-3 tsp red chili flakes, 2 tsp sesame to make spicy papad.

Spinach rice papad: U can add 3-4 tsp spinach paste (2 cup spinach leaves + 3-4 green chilies grind in mixture) in water along with cumin seeds, to make spinach rice papad.

Nachani papad: Soak nanchani flour 4 cups for for 12 hours in 2 cups of water. There is no need to dry and grind. Directly add nachani flour in water along with cumin seeds. Follow the same procedure.

U can make all these varieties at one time because it needs same preperation.

Tikhat sandge

Time 20 min
Ingredients
Tur daal 1 kg
Chickpeas 1 cup
Peeled black peas / Kala vatana daal 1 cup
Urad daal 1 cup
Red chili powder 1/2 cup
Salt 2 tsp or more as per tste
Turmeric powder 1 tsp
Ginger garlic paste 1/2 cup
Water 1/2 lit or less

Method
Grind all daals to make coarse powder like rava/semolina.
To this powder add remaining ingredients, and water spoon by spoon and make a dough. Dough should be nor hard nor soft. Then make very small balls of 1/2 in size and round in shape, using all dough. Spread on plastic paper and dry in hot sun for 4-5 days. 
Store in refrigerator in tight jar otherwise it will get spoiled in humid condition. In dry whether it can be store outside the refrigerator.

To make curry/amti using sandge click here

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.

Metkut

Time 20 min
Ingredients
Tur daal 1 cup
Moong daal 1cup
Chickpeas 1 cup
Massor daal 1 cup
Peeled balck peas / Kala vatana daal 1 cup
Urad daal 1/2 cup
Coriander 1/2 cup
Cumin seeds 1/4 cup
Asafoetida 1 tsp
Clove 6-7
Cinnamon 4-5 (one inch size)
Red chilies 6-7

Method
Roast all ingredients except red chilies one by one till golden brown on low flame. Roast red chilies with 1/2 tsp oil for 2-3 min. Grind this mixture to make very fine powder. Store in refrigerator in tight jar.

Ladayfinger with Buttermilk / Takatali Bhendi

Time 10 min

Ingredients
Ladyfinger  8-10

Chopped onion 1 big size

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Chopped green chilies 2-3

Curry leaves 4-5

Salt to taste

Sugar 1/4 tsp

Thick buttermilk 1 cup

Oil 1 tbsp

Coriander for garnishing

Method

Clean ladyfinger with dampen cloth, cut into long pieces of 2-3 inch, keep it aside.

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add onion fry till it turns golden brown. Then add ladyfinger and fry for about 5-6 min. Then add buttermilk, salt, sugar and cook till it is done.

Garnish with coriander and serve hot.

Pizza

Time 30 min

Ingredients
Pizza base 2

Chopped red bell pepper 1/4 cup

Chopped yellow bell pepper 1/4 cup

Chopped capsicum 1/4 cup

Paneer cubes 1/4 cup (optional)

Onion chopped into cubes 1/4 cup

Pepper powder 1/2 tsp

Red chili flakes 1/2 tsp

Oregano powder 1/2 tsp

Tomato sauce 2 tbsp

Grated pizza cheese (Mozzarella) 1/2 cup

Method
Cook the all cut vegetables, with tomato sauce, chili flakes, pepper powder, oregano for 4-5 min in microwave.

Apply 1 tsp sauce on pizza base then spread vegetable mixture on pizza base, at the top add grated cheese. Bake in a preheated oven at 500°F for 20 minutes.  Cut into pieces and serve hot.

Bread Upma / Bhaji

Time 10 min

Ingredients
Bread slices 8-10

Chopped onion 1 big size

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Mustard seeds 1/4 tsp

Chopped green chilies 2-3

Curry leaves 4-5

Salt to taste

Sugar 1/4 tsp

Oil 2 tbsp

Coriander for garnishing

Method

Cut bread slices in cube shape. Keep it aside.

In a saute pan heat oil, add mustard seeds, cumin seeds, curry leaves, green chilies. After mustard seeds pops out add onion fry till it turns golden brown. Then add turmeric powder, salt, sugar, mix well. Then add bread, mix well and fry for 4-5 min. Garnish with coriander and serve hot.

Idli Fry

Time 10 min

Ingredients
Idlis 8-10

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Red chili powder 1/2 tsp

Curry leaves 4-5

Salt to taste

Oil 1 tbsp

Method

Cut idlis in cube shape.  Keep it aside.

In a saute pan heat 1/tbsp oil , add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out add idlis & salt, mix well and fry for 4-5 min. Serve hot.

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.

Methi Malai Mutter

Time 30 min

Ingredients

Chopped fenugreek leaves / methi 2 cups

Green peas 1/2 cup

Tomato 1 big size

Milk 3/4 cup

Sugar 1/4 tsp

Cumin seeds 1/2 tsp

Oil 2-3 tbsp

Salt to taste

For the paste

Chopped onion 1 big size

Green chilies 3-4

Garlic cloves 3-4

Ginger 1 inch

Cashewnuts 2 tbsp

Poppy seeds / Khus Khus 2 tbsp

Cumin seeds 1/2 tsp

Method

Wash the methi, add 1/2 teaspoon of salt. keep for 10 minutes and then squeeze out the water.

Make 3-4 light cuts on tomato and boil for 6-7 min in water, allow it to cool, remove skin and seeds of tomato, blend into a puree.

Boil green peas for 7-8 min. Keep it aside.

Soak cashewnuts in water. Keep it aside.

Heat 1/2 tsp of oil, add the cumin seeds and fry until they crackle. Add the fenugreek leaves and 1 tbsp water and cook for 3 to 4 minutes. Switch off the flame and allow it to cool.

Heat  1 tsp oil in pan, heat then add chopped onion, fry for 4-5 min till it turn golden brown. Allow it to cool. Take fried onion in blender, to this add green chilies, ginger, garlic, soaked cashewnuts, roasted poppy seeds, cumin seeds, blend in the blender and make a smooth paste.

Heat oil in pan, add tomato puree, paste, fry for about 5-6 min. Then add cooked methi leaves, boiled green peas, milk, salt, sugar and cook for 6-7 min. Serve hot.

Instant Vegetable Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Chopped onion 1 medium size

Green peas 1tbsp

Carrot small size 1 peeled and cut into cubes

Simla mirch small size 1 cut into 1 inch square

Cauliflower 8-10 medium size pieces

Potato Peeled 1 medium size, peeled and cut into cubes

French beans cut into 1 inch size

Garam masala 1/4 tsp

Turmeric powder / goda masala 1/4 tsp

Ginger Garlic paste 1 tsp

Bay leaves 2-3

Pepper 1tsp

Cloves 3-4

Ghee 2 tbsp

Water 1.5 cup or more

Salt to taste

Method

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

Heat the pressure cooker (2 to 3 lit). Add ghee, after it becomes hot add bay leaves, pepper, cloves, onion, ginger garlic paste, turmeric powder. Saute for few minutes. Add all cut vegetables, garam masala saute for 5-6 min. Then add rice and saute for about 7-8 min till it becomes dry on medium flame.Then add hot water and salt to the rice, stir well. Cover with the lid keep on medium flame for 2-3 whistle. Switch off the flame. Serve hot.

Tip

This type of rice requires less water because it is cooked in cooker, so be careful about the water. Again water requirement is depend on how old is the rice. Old rice require little less water than the new rice grains.

Bhel Puri

Time 10 min

Ingredients

Kurmura 2 cups

Finely chopped onion 1 medium size

Finely chopped tomato 1 medium size

Finely chopped coriander 1 tbsp

Finely chopped unripe mango pieces 1/2 tsp

Farsan 1 cup

Nylon shev 1/2 cup

Masala groundnuts 1 tbsp

Imli khajoor  jaggery chutney 3-4 tbsp

Green chili and coriander chutney 1 tbsp

Method

Mix kurmura and all ingredients except farsan, adjust the sweetness as per your taste by adding Imli khajoor jaggery chutney. Then add farsan and mix well. At last garnish with nylon sev and coriander and serve.

Tip

I do seasoning of kurmura with 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, pinch of asafoetida and turmeric powder. Then i use th

is kurmura to make bhel.

Imli khajoor jaggery chatney: Tamarind paste 5 tbsp + Khajoor paste 5 tbsp + Jaggery 4 tbsp. Adjust taste according to your taste.

Green chili and coriander chutney : 7-8 green chilies + 3 tbsp coriander. Blend in blender. 

Spicy Puffed Rice / Kurmura / Bhadang

Time 30 min

Ingredients

Kurmura 5 cups

Crushed garlic cloves 4-5

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

Asafoetida 1/4 tsp

Powdered sugar 1 /2 tsp

Roasted groundnuts 2 tbsp

Oil 3 tbsp

Salt to taste

Method

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustards seeds pops out, add asafoetida, green chilies, garlic, fry for about 2-3 min. Then add red chili powder, turmeric powder, cumin coriander powder, groundnuts mix well. Immediately add kurmura, mix well. Then add salt and powdered sugar, mix well. Keep on low flame for 4-5 min.  Switch off the flame allow it to cool.

Bhadang without chili powder : I use especially for bhel