Daal with Kairi / Phodniche Varan

Time 30 min

Ingredients
Tur Daal (Pigeon Peas) 1 cup
Water 2 cups
Chopped green chilies 2 -3

Chopped onion 1 small size

Tamarind 1 tsp or kacchi kairi grated 1/2 tsp

Jaggery 1/4 tsp

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Fenugreek seeds 1/4 tsp

Pinch of asafoetida

Turmeric powder 1/4 tsp

Curry leaves 3-4

Chopped coriander 1 tsp

Grated coconut 1 tsp

Salt to taste

Oil 2 tsp

Method

Wash daal, then pressure cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, fenugreek seeds, asafoetida, cumin seeds, curry leaves, chilies. Mustard seeds will pop out then add onion, cook untill turns golden brown. 

Then add turmeric powder, immediately add 1-2 tsp water. Then add cooked daal, tamarind, jaggery and salt. Stir well cook for about 10 min. Serve with grated coconut and coriander. 

Mango Burfi

 Time 30 min  
Ingredients
Chickpeas flour /besan 1 cup
Mango pulp 2 cups
Sugar 3/4 cup
Ghee 1/4 cup 
Cardamom powder 1/2 tsp

Method

Blend in blender mango pulp and sugar. Pour this pulp into thick bottom pan, stir continuously atfer 5-6 min, water of mango will go away and it will become condensed. Allow it to cool. Keep it aside.

Grease the plate with ghee. Keep it aside.

Take thick bottom pan, dry roast besan for 5-6 min. Then add ghee and roast continuously ( low flame throughout the procedure). Roast around 6-7 min till it turns light brown and spreads nice aroma. To this add mango pulp & Cardamom powder. Mix well. stir for 6-7 min, till it becomes like halwa. 

Pour this mixture on greased plate sprinkle sliced almond and pistacho. Allow it to cool. Cut into pieces. 

Mango Condensed Pulp

Time 10 min  
Ingredients
Mango pulp 2 cups
Sugar 1/2 cup

Method

Blend in blender mango pulp and sugar. Pour this pulp into thick bottom pan, stir continuously after 5-6 min, water of mango will go away and it will become thick/condensed. Allow it to cool. Store in air tight container.

You can keep this in refrigerator for 4-5 months. Use this for making amrakhand, mango icecream etc.

Mint Rice

Time 10 min

Ingredients

Cooked Basmati rice 1 cup

Paste: mint leaves (2 heaped tbsp)+green chilies 1+ginger 1/2 inch+ garlic 2+1tbsp water

Curry leaves 3-4

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Pinch of asafoetida

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, and curry leaves. After mustard seeds pops out, add paste. Saute for 1-2 minutes. Then add cooked rice and little salt. Mix well. Simmer on low flame for 2-3 min. Serve hot with cucumber raita. 

Dudhi Kheer

Time 10 min

Ingredients

Peeled grated doodhi/Bottlegourd 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 2-3 cups

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Method

Heat ghee in thick bottom pan. Add dudhi. Dudhi will leave water. Continuously stir till it turns translucent.  Then add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for another 4-5 min.. Serve hot. 

Red Pumpkin Soup / Lal Bhoplyache Soup

Time 10 min.

Ingredients

Red pumpkin grated 1 cup

Pepper powder 1/4 tsp

Salt to taste

Water 2 tbsp

Method

In pressure cooker cook grated pumpkin for 2 whistles without water. There has to be little water in cooker not in the vessel.
Now blend in blender pepper, salt and 1/2 tsp olive oil. Serve.

Phodnichi Bhakari

Time 15 min

Ingredients

Leftover bhakari 2 

Green chilies 2-3 (Cut into small pieces)

Chopped Onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Coriander for garnishing

Sugar 1/4 tsp optional

Salt to taste

Oil 1 tbsp

Method
If leftover bhakari is hard then sprinkle little water keep it for 10 min, then blend in blender to make coarse powder.

Heat oil in pan, add mustard seeds and cumin seeds. After mustard pops out, add onion, curry leaves, green chilies. Fry till onion becomes golden brown. Then add first turmeric powder then bhakari powder and salt. Mix well and stir. Cover with lid and Keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander.

Kairiche Saar / Mango Soup

Time 15 min
Ingredients
Raw mango pulp 0.5 cup
Water 0.5 cup
Jaggery little less than 0.5 cup
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Coriander Green chilies paste 2 tbsp ( 1 cup coriander + 2 green chilies)
Oil 1 tsp

Method
Pressure cook one medium size raw mango for 2 whistles. Allow it to cool. Take out pulp. It will be approximately 0.5 cup. Now blend pulp and jaggery in blender.
Heat oil in kadai. Add mustard seeds, Cumin seeds, curry leaves. After seeds are popped out immediately add mango pulp and paste. Mix well. Add salt. Simmer for 4-5 min. Serve hot. It taste good with rice or just as it is.

Paneer Biryani

Time 90 min

Ingredients

For gravy

Tomato 2 big size

Coconut paste 1 tsp

Smashed potato paste 1 tsp

Garam masala 1/4 tsp

Finely chopped onion 2 medium size 

Ginger garlic paste 1/2 tsp

Chopped green chilies 2

Kashmiri red chili 1 

Coriander leaves 2 tsp

Biryani masala 1/2 tsp

Red chili powder 1/4 tsp 

Ghee 2-3 tbsp

Salt to taste

Whole spices : Cumin seeds 1/4 tsp+Bay leaves 2 + Pepper corns 1/4 tsp +Cloves 3-4 +Cinnamon 2 small pieces

Paneer marination

Paneer cubes 1/2 cup

Curd  1/4 cup

Lemon juice 1/2 tsp

Garam masala 1/2 tsp

Ginger garlic paste 1/2 tsp

Red chili powder 1/4 tsp

Salt to taste

For pre rice cooking

Basmati rice 1 cup

Water 1.5 cup or less

Ghee 1 tsp

Whole spices : Bay leaves 2 + Pepper corns 1/4 tsp +Cloves 3-4 +Cinnamon 2 small pieces

Salt to taste

Method

Soak rice in water for 1 hr. Then cook rice in pressure cooker for 2 -3 whistles with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 90% rice is cooked.  After whistles, release pressure and take out rice and spread on plate. Allow it to cool. 

Mix curd, red chili powder, garam masala, turmeric powder, ginger garlic paste, lemon juice, salt and paneer cubes. Keep it in freeze for 1 hr.

Chop tomatoes add 1/2 cup of water and cook for 10 min. Allow it to cool. Make puree in blender.

Chop lengthwise 1 big onion and fry in thick bottom pan till dark brown & crispy. Take out onion. Keep it aside.

In the same pan or different thick bottom pan, add 2 tbsp ghee, then add cumin, kashmiri chili and khada masala. After it crackles, add finely chopped onion, ginger garlic paste, coconut paste, coriander, finely chopped green chilies, red chili powder and salt. Roast for 5-6 min. Then add tomato puree mix well. Again roast for 4-5 min. switch off the flame.

Heat another thick bottom non stick sauce pan. Add ghee then add half of boiled rice, cover rice with gravy then on top of it add marinated paneer, again add remaining rice. Then sprinkle crispy brown onion. Also sprinkle melted  2 tsp of ghee from sides of pan. Cover with aluminium foil. Keep the low flame and cook for 10-12 min. Serve hot. 

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. 

Dudhi Dhokla / Dudhi Muthia

Time 10 min

Ingredients

Dudhi 1 cup peeled and grated

Wheat flour 1/2 cup

Chickpeas flour 1/2 cup

Semolina 2 tsbp

Grated ginger 1/2 tsp

Chopped green chilies 2

Baking soda 1/4 tsp

Lemon juice 1/2 tsp

Sugar 1/4 tsp

Seasoning

Curry leaves 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Sesame seeds 1/4 tsp

Pinch of Asafoetida

Oil 1 tsp

Green chilies 2 cut into pieces

Little Salt 

Method

Mix all ingredients. You need not to add water because grated dudhi contains moisture. For precaution u can squeeze gently dudhi to remove little water. Keep water separately if you need to make dough then use this only.

Then in greased plate make layer of this mixture. Steam for 15 min. Allow it to cool.

Heat oil in pan, add mustard, cumin, asafoetida, curry leaves, green chilies, sesame. Mustard seeds will pop out. To this add cut pieces of dhokla. Mix well. Cook for another 2 min. Garnish with coriander and serve.

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 . 

Mango Kadhi

Time 15 min
Ingredients
Ripe mango pulp 0.5 cup
Water 0.5 cup
Jaggery 1 tbsp cup
Red chilies 2
Turmeric powder 1/5 tsp
Salt to taste
Coconut paste 1/4 cup / coconut milk 1/2 cup
Ginger 1/4 inch
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 2 pinch
Curry leaves 4-5
Oil 1 tsp


Method
Blend mango pulp and jaggery in blender. Keep it aside.
Make paste of coconut, ginger and red chilies. 
Heat oil in kadai. Add mustard seeds, cumin seeds, asafoetida and curry leaves. After seeds are popped out immediately add mango pulp, water and paste. Mix well. Simmer for 4-5 min. Add salt at the time of serving. It taste good with rice.

Lal Bhoplyacha Halwa / Red Pumpkin Halwa

Time 15 min

Ingredients

Peeled grated red pumpkin/lal bhopla 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 1 cup

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Khoya 1 tbsp (optional)

Method

Heat ghee in thick bottom pan. Add grated pumpkin and 1 tbsp water. Stir well. Cover with lid and cook for 5 min. Then add warm milk sugar and cardamom powder, (Khoya) and dry fruits. Mix well. Cook for another 4-5 min till it gets thickened like halwa. Serve hot. 

Kairi Panhe

Time 15 min
Ingredients
Raw mango 2 medium size
Sugar/jaggery 1 cup (or little more it depend on how sour is the mango)
Salt to taste
Cardamom powder 1/2 tsp

Method
Pressure cook raw mangoes with 1 cup of water for 2 -3 whistles. Allow it to cool. Take out pulp and remove skin and seeds. It will be approximately 1 cup. 
Add jaggery/sugar and little salt to pulp and boil on low flame for 7-8 min till jaggery is melt and pulp gets thickened. Allow it to cool. Taken 4-5 tsp of this pulp add to 1 glass of water and serve chill.
You can store this for 2 months in refrigerator.

Homemade Tortilla Chips

Time 25 Min

Ingredients

Maize flour 1.5 cups
Wheat flour  0.5 cups
Cornflour 1 tbsp
Cumin coraindar powder 1/2 tsp
Chili powder 1/2 tsp
Mixed herbs 1/4 tsp
Salt to taste
two pinch of Black salt
Oil for frying
Warm water 1/2 cup or more

Wheat flour 1/4 cup for dusting

Iron Tava

Method
Mix all ingredients in a mixing bowl, Knead the dough hard by adding warm water.  
Then make 9 -10 portions of dough of 1.5 inch in size. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make thin tortilla of 7-8 inch in size. First roast each tortilla till it is becomes very light brown in colour. Keep it aside. Repeat the process. Then take entire bunch of tortilla cut it into triangular shapes. Deep fry in oil. Or you can bake at 200 degree for 7-8 min.

Mango Kalakand

Time 15 Min

Ingradients

Whole milk 1 lit
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista and almonds

Sugar 1/2 cup
Vinegar 3-4 tsp

Method
Boil the milk. When it get cool 70 % then add vinegar and stir well. It will get curdled. Then hang the paneer in a muslin cloth in a cool place for approximately 0.5 hour until the liquid has drained off. 
Grease plate with ghee. Keep it aside.
Heat nonstick pan add mango pulp and sugar. Cook until it becomes thick approximately 5-6 min. Then add paneer. Mix well. Cook for 6-7 min until it becomes thick. (But remember it should not be very thick kalakand is soft not hard). (After it cools down it becomes little hard, so always keep this in mind).
Then add  cardamom powder. Mix well.
Now pour kalakand mixture on greased plate. Spread sliced pista and almond. Allow it to cool. Cut into desire size and shape.

Methi Khakhra

Time 25 Min

Ingredients

Wheat flour  2 cups
Methi (Washed and Chopped) 1/2 cup
Carom seeds 1/2 tsp
Cumin coriander powder 1/2 tsp
Chili powder 1/2 tsp
Salt to taste
Sugar to taste
two pinch of Black salt
pinch of asafoetida
Oil 4-5 tsp

Wheat flour 1/4 cup for dusting

Iron Tava

Method
Mix all ingredients in a mixing bowl, Knead the dough soft by adding sufficient water. Keep it aside for 15-20 min. 
Then make 9 -10 portions of dough of 1.5 inch in size. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make thin chapati of size 10-12 inch in size. First roast each khakhra till it is becomes little brown in colour. Keep it aside. Then make bunch of 5 khakhra and roast on tava by placing small size pressure cooker (preferably 1-5 to 2 lit) on the top of the bunch. Just roast by moving cooker in circular manner. After every 1 min remove khakhra facing tava, now it should be placed on top facing pressure cooker, each khakhra should be roasted in this way on medium flame, with very fast movement. Otherwise khakhra will get stick to each other. Remember to roast khakhra on both sides, that is why it becomes very thin and crispy. Apply ghee on khakhra and sprinkle jiralu powder and serve.

Other Method
Put on thick gloves one over the other on your hand. Then make two bunch of chapatis and then move and press your hand wearing gloves in circular fashion on both sides of chapatis so that it becomes crispy. In this way you can roast 10 khakhra in 5 min only.

Paneer Whey Kheer

Time 15 min

Ingredients

Leftover panner water 1/2 lit (whatever water left out after making panner)

Jaggery 1/4 cup or as per ur taste

Cardamom / Velchi popwder 1/4 tsp

Semolina /Rava 2  tbsp

Ghee 1 tbsp

Pinch of salt

Method

When milk is curdled while making paneer we hang in that milk in muslin cloth so whatever water is left out i have used for making this kheer

Boil the whey in pan. Add roasted semolina. Stir well. Rava will get swell. Now add jaggery,  pinch of salt and cardamom powder. Stir well to get uniform consistency. Cook for 5 -6 min. Switch off the flame. Allow it to cool. Keep it in refrigerator. Serve chill. 

 Whey

 Roasted Rava

Patichya Kandyacha Zunka

Time 20 min

Ingredients

Besan / Chickpeas flour 1 cup

Chopped green and white spring onion 2 cups

Amchur powder 2-3 pinch

Finely chopped garlic 1/4 tsp

Finely chopped ginger 1/4 tsp

Chopped green chilies 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Curry leaves 3-4

Oil 2 tbsp

Water  3 cups
Salt to taste
Chopped Coriander for garnishing

Method

In a pan heat oil, add mustard and cumin seeds. After seeds pops out, add onion, fry till golden brown. Then add green chilies, ginger garlic, turmeric powder fry for 3-4 min. Then add water & salt. Mix well. Boil this mixture then with spoon slowly add besan into the pan and stir continuously. Cover with lid. Cook for 5-6 min. Then turn off the flame. Garnish with the coriander. Zunka should not be too thin or thick.