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.