Dudh Pohe/Milk Poha

Time 10 min

Ingredients

Jada poha 1 cup

Milk 1 cup 

Sugar 2 tsp

Method

Dissolve sugar in hot milk. Then add poha in this. Mix well. Chill in refrigerator. Serve.

Nagpuri Gola Bhat

Veg Crispy

Time 20 min
Ingredients
Vegetables
Cauliflower florets 4-5 small size 
Carrot , cut into long thin strips 5-6
Capsicum 1 inch cubes 5-6 
Baby corn , cut into long thin strips 5-6
Small size spring onions whites 4-5
For batter
Cornflower 1/4 cup 
All purpose flour/maida 1/4 tsp
Water 1/2 cup
Ginger garlic paste 1 tsp
Salt to taste
Food grade Colour-Red (Optional)
Pepper powder 1/2 tsp
For sauce
Chopped spring onion greens 1/2 cup
Ginger garlic paste 1 tsp
Red chili powder 1/2 tsp
Soya sauce 1 tsp
Vinegar 1/2 tsp
Tomato ketch up 1 tbsp
Chili sauce 2 tsp
Pepper powder 1/2 tsp
Oil 2 tbsp 
Little Salt

Method
Mix all batter ingredients. Make batter like dosa. Dip vegetables in batter and deep fry till it becomes crispy on medium flame. Keep it on tissue paper to remove excess oil.
Heat the remaining oil from kadai i.e. 2 tbsp in a pan, add ginger garlic paste, saute for a minute. 
Then add chopped spring onion, saute for a minute. 
Then add soya sauce, vinegar, chili sauce, tomato ketch up, sauté for a minutes. 
Then add fried vegetables, toss very well on high flame for a few seconds. 
Switch off the flame. Serve hot.

Spicy Farasbee Bhaji / Spicy French Beans Stir Fry

Time 20 min
Ingredients
Chopped french beans 1 cup 
Chopped onions 1/2 cup (1 medium size onion)
Crushed garlic paste 1/2 tsp
Grated ginger 1/2 tsp
Chopped green chilies 2-3
Fresh Coconut Paste 1 tsp
Amchur power 1/2 tsp
Turmeric powder 1/4 tsp
Coriander powder 1/2 tsp
Ajwain 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves 3-4
Oil 1 tbsp
Salt to taste

Method
Heat oil in pan, add cumin seeds and curry leaves, after cumin crackles, add garlic, after it becomes golden in colour add onion.  Sauté for 3 to 4 minutes.
Then add french beans, mix well and sauté for 3 to 4 minutes. 
Then add turmeric powder, coriander powder, coconut paste, amchur powder and salt mix well. Saute for 2 min. 
Then add 1/2 cup water and cook by covering lid containing water till it is tender. Serve hot with chapati or rice.

Rajgira Ladoo

Time 15 min
Ingredients
Rajgira  (without puffed) 1 cup or puffed rajgira 4 cups
Jaggery 1 cup
Roasted groundnuts 1/4 cup
Ghee 1 tsp 

Method
Puff all rajgira in hot cooker using half spoon at a time. Take out in mixing ball add roasted groundnut. Mix well. Keep it aside.
Melt jaggery with 1 tsp water and 1 tsp ghee on low flame in thick bottom pan or non stick pan for 10 to 12 min till it becomes goliband consistency. Means if you drop with spoon in glass of water it should not get dissolved but should make ball. So you have to act quickly. Because if it goes beyond ball consistency you really cant make laddo with that.
Add jaggery into mixing bowl. Mix very well. Apply water on palm and make ladoo till the mixture is hot.
keep it in tight jar.

Mixed Vegetable Paratha

Time 30 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

Cauliflower florets grated-1 /4 cup
Carrot grated 1/4 cup 

Green Peas smashed-1/4 cup

French beans finely chopped 1/2 cup

Paneer crumbled 1/4 cup

Finely chopped onion 1 medium size

Red chili powder 1/4 tsp

Cumin coriander powder 1/4 tsp

Garam masala 1/2 tsp
Roasted papad crushed 1/4 cup
Salt to taste

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Mix all ingredients and spices to make stuffing. Keep it aside.
Then in a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be little soft. Keep it aside for 15 min.
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 big 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 with tomato or chili garlic sauce.

Alternate method
Grind all vegetables in grinder to make course paste, it will leave water, so to remove water microwave on high power for 4-5 min till it becomes dry, then mix all spices, papad and paneer to make stuffing

Mango Dosa

Time 15 min
Ingredients
Dosa batter 1/2 cup
Mango pulp 1/2 cup
Grated fresh coconut1/4 cup
Sugar 2-3 tsp
Butter 2 tbsp 
Salt to taste

Method
Mix well all ingredients. 
Heat non stick pan, spread ghee all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Apply 1tsp ghee all over the dosa, then after 2-3 min, flip and roast from other side.

Mango Metkut Chutney

Time 15 min
Ingredients
Raw mango 1/2 cup
Jaggery 2 tbsp
Metkut 1/4 cup
Red chili powder 1/2 tsp
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Oil 1 tsp

Method
Roast mango like eggplant. Allow it to cool. Remove cover, take out pulp, smash very well and keep in mixing bowl. Then mix jaggery, red chilli powder, metkut, salt well. 
For seasoning heat oil in kadai. Add mustard seeds, Cumin seeds, curry leaves. After seeds are popped out add this to mixing bowl. Mix well. Serve with bhakari / rice.

Vada Pav Chutney

Time 10 min
Ingredients
Leftover fried tiny droplets of bhaji (when u drop vada that time tiny droplets also comes out and gets fried that u have to use actually  or u can take khari bundi ) 1/4 cup
Roasted peanuts powder 1 tsp
Garlic cloves 3-4
Red chili powder 1/4 tsp
Salt to taste

Method
Crush droplets/boondi, as well as garlic, then mix all ingredients. Chutney is ready to serve.

Bhopla Kadhi

Time 15 min
Ingredients
Thick buttermilk  1/2 lit
Dudhi (bottle gourd)peeled and cut into pieces 1.5 cups
Lal bhopla (red pumpkin)peeled and cut into cubes 1.5 cups
Gram flour (Besan) 2 tsp
Sugar 1 tsp
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp
Fenugreek seeds 1 tsp
Curry leaves 1tsp
Garlic garlic paste 1/2 tsp
Green chilies chopped 2-3
Oil 2tsp
Coriander to garnish

Preparation
In a separate vessel, take besan and add little water to it to make a smooth paste.

Actual method
Heat oil in kadai. Add mustard seeds, Cumin seeds, fenugreek seeds, curry leaves, chopped chilies, ginger garlic paste. After seeds are popped out immediately add little water (1tsp) so that it will not get burn. Then add bhopla, mix well. cover lid and cook till tender. Then add buttermilk, stir well. Pour the besan paste in kadai and again stir well.  Keep kadai on low flame for 5 min. Garnish with coriander and serve hot with rice.

Tip
U can add more dudhi and lal bhopla it tastes great
U can also add other vegetables of your choice.

Flax Seeds Chutney / Javas Chatney

Time 15 min

Ingredients

Flax seeds 1 cup

Sesame seeds 1/4 cup

Garlic cloves 1/4 cup

Poppy seeds 1 tbsp

Red chili powder/kolhapuri kanda lasun masala 2 tbsp

Salt to taste

Method

Roast in thick bottom pan all ingredients  separately except garlic and red chili powder on low flame till it becomes brown. Then grind in mixer first flax seeds, sesame and poppy seeds to make a coarse powder. Then add garlic, red chili powder and little salt make again a course powder. 

Use air tight container to keep the chutney  so that aroma remains. 

Note that u need to roast carefully otherwise flax seeds will get burn.

Remember that u have to grind twice first flax seeds and then with garlic so need to make very course powder at first grinding. 

Sabudana Soup

Time 10 min

Ingredients

Sabudana 1/4 cup

Green chili 1
Pinch of Black pepper powder 
Cumin seeds powder 1/4 tsp

Oil 1/2 tsp

Coriander for garnishing

Sugar 1/4 tsp
Water 1 cup

Salt to taste

Method

Soak sabudana overnight.
Heat oil in pan, add cumin seeds, after it crackles, add chopped green chilies, fry for a minute, then add 1 cup water. Let it boil. Then add sabudana, boil for 5 min, then add pepper powder, salt, sugar. Mix well. Garnish with coriander and enjoy hot soup.

Tip
I generally add slit chili so that it can be removed easily.

Mango Rice Kheer

Time 15 min

Ingredients

Full fat milk 1/2 lit

Sugar 1/2 cup or as per ur taste

Cardamom / Velchi powder 1/4 tsp

Basmati rice powder 2   tbsp

Mango pulp 1 cup

Water 1 -1.1/2 cup

Pinch of salt

Method

Wash the rice. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Add water in the powder make thin paste by adding pinch of salt. Keep it aside.

Heat milk in vessel, Now add rice paste, stir very well so no lumps are formed. Then add 1 cup water and cook for 5-10 min. then add velchi powder, sugar, mix well. Cook for about 3-4  min on low flame. Now add mango pulp stir very well, cook for another 5 min. Switched off flame. Allow it to cool. Keep it in refrigerator. Serve chill.

Tip

U can add condensed milk 1/2 cup to make it more tasty.

Sabudana Sevai Kheer

Time 20 min

Ingredients

Full fat milk 2 cups

Sabudana 1/4 cup

Roasted Sevai 1/4 cup

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Water 1/2 cup

Method

Soak sabudana overnight in sufficient water.

Heat thick bottom pan, add water, then add sabudana & roasted sevai, mix well cook for 4-5 min. till sabudana gets swollen. Then add milk, sugar and cardamom powder. Cook for 6-7 min. Serve hot.

Rajma Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Rajma 1/2 cup

Onion 1 large size chopped lengthwise

Tomato 1 medium size finely chopped 

One big green chili slit at center

Garam masala 1/4 tsp

Red chili powder 1/4 tsp

Ginger Garlic paste 1/2 tsp

Turmeric powder 1/4 tsp

Coriander powder 1/4 tsp

Amchur powder 1/4 tsp

Fennel seeds / Sauf powder  1/4 tsp

Bay leaves 2-3

Pepper 1 tsp

Cloves 5-6

Cumin seeds 1/4 tsp

Big cardamom 1

Ghee 2 tbsp

Cashewnuts and kidmis 2 tbsp

Hot Water 1.1/2 or 2 cup (Depending on how old is rice)

Salt to taste

Method

Soak rajma overnight, cook in pressure cooker till it is done 90%. (no problem even though 100% cooked)

Wash the rice with water. Then soak in enough water for 1 hr. 

Heat the pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, cashewnuts, bay leaves, pepper, cloves, big cardamom, onion, tomato, green chili, ginger garlic paste. Saute for few minutes. 

Then add rice, saute for few minutes. 

Then add red chili powder, turmeric powder, coriander powder, amchur and garam masala. Mix well. saute for few minutes. 

Then add rajma and kismis, saute for few minutes. 

Then add hot water and salt to the rice, stir well. 

Cover the lid of pressure cooker then whistle for 2 whistles, then switch off flame.

Then immediately release pressure, turn rice upside down and cover the lid (it will become soft) or keep without lid (it will become dry). Serve with cucumber raita.

Kelyache Shikran/ Banana Delight

Time 10 min

Ingredients

Full fat milk 1 cup
Ripe banana 1 big size
Cardamom powder 1/4 tsp

Method

Make small pieces of banana. Mix all ingredients in a bowl.  Chill in refrigerator make pieces and enjoy with chapati.  

Tip
U can add more milk powder to make thick kharvas.

Masoor Spicy Curry

Time 25 min

Ingredients

Whole red lentil 1 cup

Chopped onion 1 medium size

Chopped tomato 1 medium size

Ginger Garlic paste 1/2 tsp

Red chili powder or kanda lasun masala 1 tsp 

Pinch of asafoetida

Fresh coconut paste 1 tsp

Coriander powder 1 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Water 1 cup

Oil 2 tbsp

Salt to taste

Method

Wash daal, Then cook in pressure cooker with 2 cups of water, for 2-3 whistles. Switch off the flame. Allow it to cool. Remember it should not get overcooked.

Heat oil in pan. Add cumin seeds, after it crackles add curry leaves, onion and tomato, saute for 4-5 min till onion turn golden brown. Then add ginger garlic paste, coconut paste, red chili powder, coriander powder. Mix well. Saute for 2-3 min. Then add cooked red lentil and 1 cup water. Cook on low flame for 10-12 min. Serve hot with rice or chapati.

Patichya Kandyacha Bhaji / Spring Onion Fritters

Time 20 min

Ingredients

Gram flour (Besan) 1/2 cup (1 tsp less)

Chopped spring onion 1 cup

Red chili powder 1/2 tsp

Cumin coriander powder 1/4 tsp
Chopped green chilies 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Water 2-3 tsp

Pinch of baking soda

Salt to taste

Oil fry frying

Method

To make batter mix all ingredients in a mixing bowl except water. Keep this for about 15-20 min. The mixture will leave water, now add besan and water. The consistency of the batter should be in such a way that if we hold it in spoon it should not fall so easily. It means it should not be very watery.
Heat the oil in kadai. Make small balls and then deep fry in kadai. Fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tip

The oil should not be very hot when u drop the balls in the kadai for frying. Because of this Bhaji will not get fried properly from inside.

Bhisibele Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Moong daal 1/4 cup

Tur daal 1/4 cup

Onion 1 medium size chopped lengthwise

Chopped tomato 1 medium size

Bhisibele masala 1.25 tsp

Turmeric powder 1/4 tsp

Ghee 2 tbsp

Water 3 cups

Salt to taste

Veggies cut lenghtwise: Mutter 1/4 cup + Tondli cut into half 1/4 cup + Carrot 1/4 cup + Potato cubes 1/4 cup + Chopped Gobi 1/4 cup + Chopped Eggplant 1/4 cup

Or any other vegetables available at home

Khada masala Bay leaves 2-3 + Pepper 1 tsp + Cloves 5-6 + Cumin seeds 1/4 tsp + Big cardamom 1

Seasoning

Cumin seeds 1/4 tsp + Mustard seeds 1/4 tsp + Pinch of asafoetida+ Dry coconut pieces 8-9 + Groundnuts 2 tbsp + Curry leaves 4-5 + Cashewnuts 2 tsbp

Method

Wash rice and daal with water. Drain the water keep rice aside. 

Cut all vegetables. Keep it aside.  

Heat oil in thick bottom non stick sauce pan or pressure cooker (3 lit). Add cumin seeds, bay leaves, pepper, cloves, green chilies, big cardamom. Saute for few minutes. 

Then add onion and tomato. Saute for about 3-4 min. 

Then add all vegetables. Saute for about 5-6 min. 

Then add rice saute for 3-4 min.

Then add bhisibele powder, turmeric powder and salt. Saute for about 3-4 min. 

Then add hot water and stir well. 

Cover the lid of pressure cooker then whistle for 3 whistles and then immediately release pressure, turn upside down. keep it aside. 

For seasoning heat oil in wok add mustard, cumin, asafoetida, curry leaves, coconut, cashewnuts and groundnuts, saute  till cashewnuts and grounuts gets light golden in colour. Pour on rice and serve.

Capsicum Potato Bhaji / Simla Mirchi Batata Bhaji

Time 30 min

Ingredients

Potatoes 2 small size

Capsicum chopped into cubes 1 heaped cup

Onion 2 medium size (peeled and chopped lengthwise)

Curry leaves 5-6

Grated ginger 1/2 tsp

Crushed garlic 1/2 tsp

Green chilies 3 

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Turmeric powder 1/4 tsp

Coriander powder 1/4 tsp

Amchur powder 1/4 tsp

Garam masala 1/2 tsp

Oil 2 tbsp

Salt to taste

Method

Cook potato in pressure cooker for 3 whistles. Allow it to cool. Peel off potato and cut into cubes.

Heat oil in pan. Add cumin seeds, mustard seeds, curry leaves, asafoetida. After mustard seeds pops out, keep low flame. Then add onion, green chilies, ginger, garlic, fry till onion turns light golden brown. Then add capsicum, mix well, then add 2 tbsp water cover the lid ad cook for 6-7 min till capsicum is cooked 90%. Then add turmeric power, garam masala, amchur powder, coriander powder. Mix well. Saute for few min. Then add potatoes and salt, mix well. Saute for 2 min. Turn off the flame. Serve hot with chapati.

Dal Vada

Time 30 min

Ingredients

Chana daal 1/4 cup

Masoor dal 1/4 cup
Moong dal 1/4 cup
Chawli/black eyed beans 1/4 tsp

Turmeric Powder 1/4 tsp

Red chili powder 1/4 tsp
Coriander powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tsp

Freshly cut coriander 1 tsp

Green chilies 2

Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp

Curry leaves 3-4
Baking soda  2-3 pinch

Salt to taste

Oil for deep fry

Method

Soak all daal in hot water for about one hour with cumin and fenugreek seeds. Completely drain the water from daal, transfer it in the mixer vessel, then add remaining ingredients except ajwain and baking soda, Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, then add ajwain, and baking soda. Mix well. The consistency of the mixture should be little thicker than bhaji batter.  Divide into 8-10 balls. Take one ball in hand apply little oil on palm gently press to make flat but round dal vada. Deep fry untill golden broun and crispy. It need to be served hot with sauce.

Tip

U can add more chilies as per your taste

U can add 1 big size tomato in the mixer while blending. If tomato is added then to make batter u need to add less water, because tomato contains water.

Paneer in White Gravy

Time 20 min

Ingredients 

Paneer cubes 1/2 cup

Chopped onion lenghwise, 1 big size
Potato cooked and smashed 2 tbsp
Cashewnuts 2 tbsp

Pepper powder 1/2 tsp 

Kashmiri red chili 1
Cumin seeds 1/4 tsp
Bay leaves 2
Big cardamom 1
Cloves 2-3
Salt to taste

Oil 2 tbsp

Method

Soak cashewnuts in water for 1 hr.

Boiled potato,peeled and smashed. Keep it aside.

Boil onion in 1/2 cup of water. Then in blender blend, onion, cooked smashed potato, and cashewnuts.

Heat oil in pan. Add cumin seeds, red chili and khada masala saute for 2-3 minutes. 

Then add white paste. Saute for 2-3 min.

Then add pepper powder, salt and 2 tsp water, saute for 3-4 min. 

Then add paneer cubes. Mix well. cook for 3-4 min.

Switch off flame. While serving remove red chili and bay leaves. Serve hot with roti or naan.