Kolhapuri Kat Vada / Spicy Curry with Batata Vada

Time 40 min

Ingredients

Smashed boiled potato 1/4 cup

Chopped onion 3 big size

Chopped tomato 1 big size

Masala paste : smooth paste in grinder: 1 tbsp fresh coconut + 3/4 inch ginger + 4-5 garlic cloves + 1 tsp dry roasted  sesame seeds + 1/2 tsp dry roasted poppy seeds tbsp

Red chili powder / Kolhapuri kanda lasun masala 3 tsp

Chili ppowder 1tsp

Turmeric powder 1/4 tsp

Garam masala 1/2 tsp

Curry leaves 4-5

Water 4-5 cups

Coriander 1 tsp for garnishing

Oil 3 tbsp

Salt to taste

Method

Heat 1 tsp oil in kadai add onions, fry till it turns golden brown in colour. Make smooth paste in blender. Also make tomato puree in blender. 

In the same kadai add remaining oil, add curry leaves, masala paste and onion paste fry for 2-3 min. Then add chili powder and kanda lasun masala, fry for 3-4 min till it leaves oil. Then add tomato puree. Mix well. Add water and smashed potato paste. Stir well. Add garam masala and salt. Mix well. Simmer for 10 min. You may add more water as per your requirement. Kat is usually very watery. Switch off the flame. Serve with Vada or it can be added to sprouted matki usal and have it with bread like misal.

Tip

Kat is actually a kolapuri dish and served with vada or misal.

Sweet Lemon Pickle / Limbache Gode Lonche

Time 15 min
Ingredients

Lemon 14 medium size with thin skin 
Sugar 1 kg 

Chili powder 3/4 cup
Asafoetida 1/2 tsp
Turmeric powder 2 tsp
Salt 3/4 cup
Water 1 cup for making syrup

Method
Wash the lemons and wipe them dry using a dry cloth. There should not remain a single drop of water otherwise the pickle will not last long. Squeeze out the juice of 2 lemons to get approximately 2 tsp of lemon juice. Cut the remaining lemons into quarters. Keep it aside. Take lemon quarters in a sterilized glass jar. In a separate sterilized bowl mix together the lemon juice, salt and turmeric powder. And pour this mixture over the lemons. Mix well. Cover the jar with a lid and place it in dry place for 8 days. Toss the contents of the jar after every 2 days. In a thick bottom pan take sugar and water make sugar syrup (Ektari paak). Let it cool. In sugar syrup add chili powder and asafetida. Mix well. Now take lemon in jar, pour sugar syrup onto it. Mix well. Transfer this into sterilized jar, cover the lid. It takes 2-3 months to remove the bitterness of lemon. This pickle can be stored for up to 1 year in a cool dry place or better to keep in the refrigerator.

Dudhi Halwa

Time 20 min

Ingredients

Peeled grated doodhi/Bottlegourd 3 cups

Cardamom powder 1/4 tsp

Sugar 1/2 cup or more as per your taste

Warm milk 2 cups

Pinch of salt 

Ghee 3 tbsp  

Cashewnut, kismis 1 tbsp

Method

Heat ghee in thick bottom pan. Add doodhi and pinch of salt. Doodhi will leave water. Continuously stir till it turns translucent.  Then add warm milk. Mix well. Cook for 20-25 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for another 5-6 min. till it gets dry. Serve hot. 

Moong Daal Halwa

Time 30 min

Ingredients

Moong daal / Split green gram 1 cup

Sugar 3/4 cup or as per ur taste

Cardamom / Velchi powder 1/4 tsp

Ghee 5 tbsp

Chopped dryfruits 2 tbsp

Boiled water 1 and 3/4 cup

Pinch of salt

Method

Roast yellow moong daal on tava for 2-3 min (not more than 3 min on medium flame). Allow it cool. Then make smooth powder in grinder. 

Heat ghee in thick bottom pan, add daal powder and pinch of salt, fry for 7-8 min. on low flame till it turns bright yellow to golden brown in colour also nice aroma will be spread. Now add boiled water, sugar and velchi powder. Stir well. Cook for about 5-6 min on low flame. U can add 2-3 tsp water if it gets dry. Serve by garnishing with dryfruits.

Tip

Instead of whole coconut u can add coconut milk 1 cup.

Caramelized Coconut Semolina Kheer / Naral Rava Kheer

Time 20 min

Ingredients

Fresh grated coconut 1 cup

Semolina 1/4 cup

Full fat milk 2 cups

Sugar 1/2 cup or as per ur taste

Cardamom / Velchi powder 1/4 tsp

Chopped dry fruits 1 tbsp

Ghee 1tsp

Water 1 cup

Pinch of salt

Method

Roast semolina with pinch of salt till light brown in colour. 

Wash the rice. 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 with 1tsp ghee, add fresh grated coconut and sugar, mix well. Continuously fry for 3-4 min. on medium flame till it becomes dark brown in colour. Stir continuously so that it will not get burn. Then immediately add roasted semolina, mix well, add boiled water. Semolina will get swell. Keep it for 1-2 min. Then add milk, dry fruits and cardamom powder. Stir well. Cook for about 5-6 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.

Banana Pan Cakes

Time 15 min

Ingredients

Wheat flour 1 cup

Ripe banana 1

Powdered sugar 1 tbsp

Cardamom powder 1/4 tsp

Water 1/2 cup or more 1-2 tsp

2 pinch of Salt

Ghee 2-3 tbsp

Method

Smash banana to make smooth paste. Mix all ingredients except ghee.  The mixture looks like idli batter. Now heat tava, spread 1 tsp ghee on tava then add one spoonful of batter at the center, spread evenly, add little ghee on top, let it cook for 2-3 min then flip, spread ghee and cook for 2 min. Serve hot.

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.

Dry Stuffed Mirchi

Time 20 min
Ingredients
Big and long green chilies 20
Curd 2 cups
Mustard seeds coarse powder 1 tbsp
Fenugreek seeds coarse powder 1/2 tsp
Turmeric powder 1/2 tsp
Salt 1 tbsp or as per taste
Cumin coriander powder 1/2 tsp

Method
Mix all ingredients well. Keep it aside. Slit green chilies at the center. Stuff this mixture in the chilies. Dry the chilies in hot sun for 4- 5 days. Store in air tight container. These chilies after deep oil fry, tastes good with curd rice or plain rice or daal khichadi.

Tomato Saar

Time 20 min Ingredients Tomatoes medium sized red tomatoes 5 Garlic cloves 2 Ginger 1/4 inch Green chilies 1 Curry leaves 3-4 Chopped coriander for garnishing Cumin seeds 1 tsp  Mustard seeds 1 tsp Garam masala 1/4 tsp Pinch  of asafoetida salt to taste Oil 2 tsp  1 tsp sugar

Method Make cuts on outer surface of tomatoes and boil, along with ginger, garlic, chili till soft. I usually microwave for 4 min along with ginger, garlic, green chili. Then remove the skin and seeds if possible and purée in a grinder. Now heat oil in kadai add mustard and cumin seeds. After mustard seeds pops out, add asafoetida, curry leaves. Then add puree, mix well. Then add garam masala, sugar and salt. Also add water (approximately 1 cup) to this purée as per the desired consistency. Simmer for 3-4 min. Garnish with lots of coriander and serve hot with rice.

Daal Batata Amti

Time 30 min

Ingredients

Potatoes medium size 2

Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder 1.5 tsp+ ginger garlic paste 1/4 tsp/ kanda lasun chatney 2 tsp

Water 3 cups

Oil 1 tbsp

Salt to taste

Method

Wash and cook daal and potatoes in cooker till 3 whistles. Allow it to cool. Peel potatoes and cut into cubes.

Heat oil in vessel. Add onion, fry till it turns golden brown. Then add red chili powder + ginger garlic paste / kanda lasun chatney. Fry for about 3-4 min. Then add cooked tur daal and potatoes. Then add 1 cup of water and salt. Mix well and cook for 10-15 min. Switch off the flame and serve hot with bhakari or rice. 

Goda Masala

Time 15 min
Ingredients

Coriander seeds 1 cup

Cumin seeds 1/4 cup

Sesame seeds 1/3 cup

Dry chilies 2-3

Desiccated coconut pieces 0.5 tbsp

Cloves 2 tbsp

Big black cardamom 2 tbsp

Cinnamon sticks 2 tbsp

Black peppercorns 2 tbsp
Lichen / Dagadphool 2 tbsp 

Bay leaf 1/2 cup

Turmeric powder 1/4 tsp

Oil to roast the spices about 2 tsp

Method

Heat oil in a pan or kadhai, roast all the spices together till they turn dark brown in color. Roast coconut separately because it need little time for roasting. Stir continuously to avoid burning. Allow it to cool. Then add turmeric powder and salt. Make a very fine powder in mixer/grinder.  Keep it in air tight container. 

Dahi Vada

Time 20 min

Ingredients
Urad daal 1 cup
Curd 2 cups
Chaat masala 1/4 tsp (optional)
Red chili powder 1/4 tsp (optional)
Powdered sugar 3-4 tbsp
Salt to taste
Oil for deep fry

Method
Soak urad daal in hot water for 2 hours. Remove from water and make smooth paste in blender with minimum water. Then add salt, mix well. Then keep in refrigerator for 2 hrs. Take out from refrigerator deep fry in kadai making small balls. Remove from oil and keep in water containing 2-3 pinch of chaat masala. Keep in water for half hour. Squeeze vada to remove water.  Then in a separate bowl mix sugar and curd, beat well and put this curd mixture on top of vadas. Usually I take flat bowl. 
Sprinkle red chili powder and chaat masala. Refrigerate the dahi wada and serve chill.

Chivda Masala

Chivda Masala for half kg Puffed Poha or Patala Poha

Ingredients

Cumin coriander powder 1/2 tsp

Fennel seeds powder 1/4 tsp

Turmeric powder 1/2 tsp

Red chili powder 1 tsp

Asafoetida 1/4 tsp

Garam masala 1/4 tsp

Amchur powder 1/4 tsp

Black pepper powder 1/4 tsp

Black salt 1/2 tsp

Method

Mix all ingredients. This comes approximately 3 tsp. Keep it in air tight container. 

Tip

This chivda masala is as per my taste. You can add more chili powder as per your taste at the time of making chivda. 

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. 

Chakli Masala

Chakli Masala for half kg Chakli

Ingredients

Cumin coriander powder 1/4 tsp

Sesame seeds 1 tsp

Ajwain 1 tsp

Turmeric powder 1/2 tsp

Red chili powder 1 and 1/4 tsp

Asafoetida 1/4 tsp

Garam masala 1/4 tsp

Black pepper powder 1/4 tsp

Salt 1 tsp

Method

Mix all ingredients. This comes approximately 3.5 tsp. Keep it in air tight container. 

Tip

This chakli masala is as per my taste. You can add more chili powder and salt as per your taste at the time of making chakli. I add 1/2 tsp ginger garlic paste also at the time of making chakli.

Sev Puri

Time 10 min

Ingredients

Puris 10

Boiled and smashed potatoes 1/2 cup (to this add 2 pinch chat masala and salt)

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

Nylon sev 1/2 cup

Imli khajoor jaggery chili chutney 3-4 tbsp

Green chili and coriander chutney 1 tbsp

Chaat masala

Method

Place puris in the plate, then add 1/2 tsp potato on every puri, then chopped onion and tomatoes, then add imli and green chili chutney as per your taste. Then add sev, coriander, chopped unripe mango pieces. Sprinkle chaat masala and serve.

Tip

Imli khajoor jaggery chutney: 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 Cabbage / Patta Kobi Paratha

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Grated patta kobi/Cabbage 2 cup
Chopped onion 1 medium sizee

Chaat masala 1/4 tsp
Garam masala 1/4 tsp

Red chili powder 1/2 tsp

Chopped coriander 2 tbsp
Mustard seeds 1/4 tsp 
Oil 2 tsp

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Heat oil in kadai, then add mustard seeds. Then add onion. After it turns golden in colour then add cabbage, red chili powder, garam masala, chaat masala and salt. Stir continuously. Do not add water as well as do not cover with lid.  Allow to cook for 5-6 min till all water from cabbage get vaporized. This mixture should be dry so that you will able to roll the paratha and stuffing should not come out from dough. Switch off the flame. Keep it aside.
In a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with curd, tomato or chili garlic sauce.

Jeera Rice

Time 15 min

Ingredients

Fresh cooked basmati rice 2 cup

Green chilies 1-2

Cumin seeds/ Shahi jeera 1/2 tsp

Curry leaves 3-4

Cashewnuts 1 tbsp

Kismis 2 tsp

Coriander for garnishing

Salt to taste

Ghee 1 tbsp

Method

Cook rice by adding sufficient salt and 1 tsp ghee. The rice should not be sticky. 

Heat ghee in pan, add cumin seeds. After cumin seeds pops out, add chopped green chilies, cashewnuts and  curry leaves. Fry for 1-2 min. Then add cooked rice and kismis. Mix well. Cook for 2-3 min. Switch off the flame. Garnish with coriander.

Tip

I use old basmati rice so that it doesn't get sticky.

Veg Noodles

Time 15 min
Ingredients
Noodles 1 cup
French beans , cut diagonally into thin strips 1/2 cup 
Carrot , cut into long thin strips 1/2 cup 
Shredded capsicum 1/2 cup 
Chopped spring onions whites 1 cup
Chopped spring onion greens 1 cup
Soy sauce 1 tsp
Vinegar 1 tsp or more as per taste
Chili sauce 1 tsp (optional)
Ajinomoto 2 pinch 
Oil 1 tbsp 
Salt to taste

Method
Cook noodles in water till it is done. After it is cooked  add 1 tsp oil so that noodles will not get sticked together. 
Heat the oil in a pan, add the vegetables and sauté over a high flame for 5 to 6 minutes till the vegetables soften.

Then add the noodles, soya sauce, vinegar, ajinomoto, chili sauce, sauté for 2 minutes. Switch off the flame.

Serve hot.

Shahi Aloo

Time 30 min
Ingredients
Boiled potatoes (cut into cubes) 2 medium size
Cumin seeds 1/2 tsp
Garam masala 1/4 tsp
Turmeric powder 1/2 tsp
Red chili powder 1/2 tsp
Water 1 cup or less
Chopped onion 1 medium size
Cashewnuts 2 tbsp

Tomatoes 1 medium size
Ginger garlic paste 1/2 tsp

Cream 1 tbsp
Salt to taste
Oil 2 tbsp
Coriander for garnishing

Method
Boil tomato in sufficient water. Allow it to cool. Make smooth paste by adding cashewnuts. Keep it aside.
Heat oil in pan add cumin seeds, after it crackles, then add onion, fry till it turns golden in colour. Then add tomato paste and ginger garlic paste, fry for about 2-3 min till oil separates out. Then add red chili powder, turmeric powder, mix well, cook for 1-2 min. Then add potatoes, garam masala, salt and water, cook for 5-6 min by covering lid.  Then add cream cook for 1-2 min. Switch off the flame. Serve hot.

Baked Mava Dry Fruits Karanji

Time 60 min

Ingredients

For Cover

All purpose flour / Maida 1 cup

Semolina 1 tsp

Ghee 1 tbsp

Milk 1/2 cup or 2-3 tsp more

Salt to taste

For Stuffing

Grated dry fruits  (Almond+Pista+Cashewnuts ) 1 cup (Roast in microwave for 2 min)

Khoya/Mava 1/2 cup (Roast in microwave for 1 min)

Powdered sugar 1/4 cup (or more as per your taste)

2-3 pinch of salt

Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)

Cardamom powder 1/4 tsp

Method

For cover

Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.

For stuffing

Mix all ingredients. Keep it aside.

Actual method

Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjis on tray in preheat microwave for 10 to 12 min at 180 degree.

Baked Coconut Karanji

Time 60 min

Ingredients

For Cover

All purpose flour / Maida 1 cup

Semolina 1 tsp

Ghee 1 tbsp

Milk 1/2 cup or 2-3 tsp more

Salt to taste

For Stuffing

Grated dry coconut 1 cup (Dry roast on tava for 3-4 min)

Powdered sugar 1/2 cup

2-3 pinch of salt

Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)

Cardamom powder 1/4 tsp

Method

For cover

Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.

For stuffing

Mix all ingredients. Keep it aside.

Actual method

Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjees on tray in preheat microwave for 10 to 12 min at 180 degree.