Anda Curry with Twist

Time 30 min

Ingredients

Eggs 3

Finely chopped onion 1 big size

Finely chopped tomato 1 medium size

Ginger garlic paste 1 tsp

Fresh coconut paste 2 tbsp

Red chili powder / kanda lasun chatney 1 tbsp

Garam masala 1/2 tsp

Pepper powder 1/4 tsp

Water 1.5 cup

Oil 2 tbsp

Salt to taste

Method

Take 1 tsp water in a mixing bowl add salt and pepper powder. Mix well then add egg yolk and white in a mixing bowl. Mix well. Pour in a steel plate / steel vessel, steam in steamer (for 15 min) / pressure cooker  for 2-3 whistles. (keep water in cooker as usual). After pressure is released take out plate. Allow it to cool. Then cut into cubes. Keep it aside. (If you wish you can shallow fry cubes in oil till it turns golden in colour, it taste good).

Heat oil in pan, add cumin seeds, onion and tomato, fry till it turns golden brown. Then add ginger garlic paste & coconut paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add egg cubes, salt, and water cook for 8-10 min covering lid on low flame. Switch off when it is done.

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. 

Daal Vangi

Time 20 min

Ingredients

Egg plant 4-5 medium size

Pigeon peas /Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder / Kolhapuri masala 1.5 tsp

Dry coconut powder 1 tsp

Turmeric powder 1/4 tsp

Cumin seeds 1/2 tsp

Amchur powder 2-3 pinch

Water 2 tbsp

Oil 3 tsp

Salt to taste

Method

Soak tur daal for 2-3 hrs. 

Clean egg plants. Make 1 cut at center so that egg plant get divided into 2 parts. U can make  four separate parts or just two parts. Keep egg plants in water. Keep it aside.

Heat oil in pan, add cumin seeds after it crackles add onion  saute till onion turns golden brown. Then add red chili powder/kolhapuri masala, coconut powder, turmeric powder, fry for 3-4 min. Then add egg plants. Then add 2 tbsp water, amchur powder and salt. Mix well. Cook covering lid till egg plant and tur daal turns tender. Or you can pressure cook for just one whistle and release pressure immediately otherwise it will get overcooked. Serve with bhakari or chapati.

Phodnichi Masala Poli

Time 15 min

Ingredients

Leftover chapati or Bhakari 1

Groundnut powder 1 tbsp

Red chili powder 1/4 tsp

Seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Oil 1 tsp

Salt to taste

Method

Heat oil in pan, add mustard, cumin, asafoetida. Mustard seeds will pop out. Then switch off the flame. Then add groundnut powder, chili powder and salt. Mix well. Now spread this mixture on chapati or bhakari. Enjoy.

Amrakhand

Preparation time 3-4 hrs

Time 10 Min

Ingradients

Thick curd 500 gm
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista 

Powdered sugar 1/2 cup or little less

Method
Hang the curd in a muslin cloth in a cool place for approximately 3-4 hours until all the liquid has drained off. Blend in blender sugar and pulp. Mix together pulp with hung curd and cardamom in a mixing bowl. Mix well till pulp blend with curd. Garnish with pistachio and almonds. 

French Fries in Indian Style

Time 15 min
Ingredients
big size potatoes 2
Oil for frying
Salt to taste
Water 6-7 cups
Alum 

French fries cutter

Method
Peel off potato make french fries with the help of cutter or if you dont have then do it with knife. It should be 1/2 inch in width and length depend on your size of potato. 
Heat water in pan, after it boils add salt and fries. Then insert alum in water and move your hand in circular fashion, then immediately remove alum. Stir well for 2-3 min. Then switched off the flame. Remove slices from water on to a cotton cloth. With the help of another cotton cloth remove water from slices. Water should get removed. Allow it to cool for 5-6 min.
Then heat oil in kadai. After oil gets hot then add fries and fry till becomes crispy. The flame should be constantly medium high throughout procedure. After it is removed from kadai keep it on tissue paper to remove excess oil. Sprinkle salt & pepper and serve.

Dudhi Raita

Time 10 min

Ingredients

Dudhi 1/2 cup peeled and grated

Curd 1/2 cup

Sugar 1/4 tsp

Seasoning

Curry leaves 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Oil 1/2 tsp

Green chilies 1 cut into small pieces

Salt to taste

Method

Steam grated dudhi for 7-8 min. Allow it to cool. 

Mix dudhi and curd very well by adding sugar and salt in mixing ball. 

Heat oil in pan, add mustard, cumin, asafoetida, curry leaves, green chilies. Mustard seeds will pop out. Then switch off the flame. Add this to the mixing bowl. Mix well. Serve with pulao or biryani.

Upvasache Ratalache Vade / Sweet Potato Vade

Time 30 min

Ingredients

Sweet potatoes boiled, peeled and smashed 1 cup

Green Chilies 2

Curry leaves 3-4

Coriander 1 tbsp

For tempering

Oil 1 tsp

Cumin Seeds 1/4 tsp

For Batter

Shingada peeth 1/2 cup

Salt to taste

Pinch of baking soda

Method

Heat oil in pan. Then add cumin seeds, curry leaves, green chilies. Then add chopped coriander and salt to taste. Immediately switch off the stove.  Keep in mind to do tempering using low flame. Then add potatoes. Mix well. Cool it. Make balls of 2 inch size round in shape but little flat.

To make batter add shingada peeth, salt, water and pinch of baking soda. Make batter not too thin or thick.

Heat oil in wok. Add enough oil so that vada can be deep fried evenly. Dip the balls in batter. Make sure that balls are entirely coated by the batter. Fry till golden brown. Serve with coconut chutney and fried chilies.

Mango Lassi / Mango Yoghurt Smoothie

Time 5 min

Ingredients

Ripe mango pulp 1/2 cup

Thick curd 2 cups 

Sugar 2-3 tbsp

Cardamom powder 3-4 pinch

Method

Blend in blender first mango pulp and curd. Then add sugar and cardamom powder blend again. Then add 3-4 ice cubes blend again. Serve chill.

Sweet Potato Pancake / Upvasachi Ratal Poli

Time 10 min
Ingredients
Shingada peeth / flour 1 cup
Peeled and grated sweet potato 1/2 cup
Sugar powder 2 tbsp
Cardamom powder 1/2 tsp
Salt to taste
Ghee 2 tbsp

Method

Mix all ingredients except ghee and make a dough. Keep it aside for 10 min. Make 5-6 portions, take one ball on plastic paper greased with ghee. Press the ball evenly to make round in shape like puri. Roast this on tava till golden brown using ghee.

Mutton Balls Pulao / Mutton Goli Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Keema mutton 200 grms (approx 1.5 cup)

Garam masala 1/4 tsp

Turmeric powder 1/4 tsp

Lengthwise chopped 1 medium size onion

Chopped tomato 1 medium size

Coconut paste 1tbsp

Ginger Garlic paste 1-2 tsp

Bay leaves 2-3

Pepper 1 tsp

Cloves 5-6

Green chilies 2 slit from the middle

Oil for frying

Water 1.1/2 or 2 cup

Salt to taste

Method

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

Wash mutton add ginger garlic paste and salt. Mix well. Make small balls of 1 inch in size. Deep fry in oil. (you can even coat in dry cornflour and fry. I like to do both ways). Fry all balls and keep it aside.

Heat the thick bottom non stick sauce pan. Add leftover oil (2 tbsp)used for frying mutton balls. After it becomes hot add bay leaves, pepper, cloves, onion and tomato. After onion turns golden in colour add green chilies, ginger garlic paste, coconut paste and turmeric powder. Saute for few minutes. Add rice and saute for about 7-8 min till it becomes dry on medium flame. Then add garam masala saute for 2-3 min. Then add hot water and salt to the rice, 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 8-10 min. Then add mutton balls, mix well rice. Keep for another 4-5 min. Switch off flame. Serve hot with mutton curry.

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. 

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.