Mooli Paratha This is a recipe which might just make kids eat and enjoy mooli/radish. 

Ingredients2 medium size mooli (white radish)½  or 1 cup BesanSalt as per taste2 green chillies¼ inch ginger2 tablespoons green coriander (chopped)1 tsp Ova/Ajwain Oil for sauteing

Method1) Wash, skin lightly and then grate the radish.2) Grind the chillies and ginger together.3) Heat 2 tbsp oil in a kadai.  Add ova, grated radish, and chilli-ginger paste.4) Cover the kadai for 2 minutes on a medium heat.5) Add coriander, salt, besan and mix it well.6) Cover for 4-5 minutes on a low flame till besan cooks, & the filling become dry. Keep aside to cool.7) Knead wheat dough. Divide the dough into equal balls.8) Roll out a wheat flour ball into a small round shape10) Stuff a good bit of the mooli mixture into the wheat ball and close it up. 11) Roll the stuffed ball out into a flat round paratha gently.12) Place the paratha on a heated tawa. Spread a little oil and cook both sides.13) Repeat till all the wheat balls are used up.14) Serve hot with yogurt or tomato sauce.

Aloo/Potato Paratha Paratha is a popular North Indian dish. Served during breakfast or at any meal, they taste scrumptious with tomato ketchup, raita or even plain curd.

Quantity 8-10 Parathas

Ingredients6 medium size Aloo/ potato7-8 garlic peeled cloves5-6 green chillies (washed and chopped)1 teaspoon salt (as per taste)½ teaspoon jeera powder2 tablespoons green coriander (washed & chopped)1 ½ cup whole wheat flour

½ cup maida (refined flour)1 cup Oil to cook Parathas

Method1) Sieve wheat flour along with a pinch of salt.2) Add 2 teaspoons of oil. Add water little by little as required to knead soft dough. Divide the dough into eight-ten balls. Keep them covered.3) Boil potatoes in a pressure cooker. Drain, cool, peel and mash boiled potatoes.4) Grind garlic cloves and chillies along with salt; add this grinded mixture to the mashed potatoes.5) Add jeera powder and chopped coriander to it. Mix well and divide it into eight- ten balls.6) Roll out a wheat flour ball into a small round shape. Stuff the Aloo mixture ball into it and close the mouth. It should be in the shape of a ball again.7) Roll it out into a flat round paratha.8) Heat a tawa. Place the paratha over it. Turn over once and spread some oil around it.9) Turn over again and spread some oil on the other side. Cook till both sides turn brownish/ golden.10) Serve hot with fresh yogurt or tomato ketchup

  Methi Paratha If you don’t like the slightly bitter taste of methi, use less quantity or mix it with palak

Quantity 12-15 Parathas

Ingredients1 bunch of Methi (green fenugreek)3 cups wheat flour1 cup besan (ChickPea flour)7-8 fresh green chillies7-8 garlic clovesSalt, sugar as per taste¼ tsp HaldiOil or Ghee

Method1) Clean and wash leaves of methi & chop finely.2) Heat 2 teaspoons oil in a pan, add chopped Methi & cook for 2 minutes. Keep aside to cool.3) Grind green chillies, salt & garlic. 4) Mix wheat flour, besan, cooked methi, chilli-garlic paste, ½ tsp sugar, 2 tsp oil & haldi.  Add water as required for kneading the dough. Divide into equal portions.5) Roll out each portion into a Paratha of 7-8 diameters.6) Heat a tawa & place Paratha over it. Turn it and spread some oil/ghee around it.7) Turn again and spread some oil on the other side &cook till both sides are evenly cooked.8) Serve hot with dahi/curd or pickle

Dahi Vada Quantity 20-25 Vadas

Ingredients - 2 cups urad dal

1 tsp jeera powder1 tsp chilli powder2 tsp salt1-2 tsp sugar (as per taste)4 cups  fresh curd1/2 cup fresh creamMasala packet* in Haldiram boondi (optional)1/2 cup finely chopped corianderOil to fry

Method - 1) Soak urad dal in water for 4-5 hours. Drain excess water. Add little water to grind to smooth thick paste.2) Add 1 tsp salt to urad dal paste. Heat oil, fry 4-5 wadas on medium flame at a time.3) Repeat the process till all the batter is used up. 4) Dip the fried wadas in a bowl of water for 2-3 minutes and gently squeeze out the water.5) Mix curd and cream in a bowl. Add jeera, sugar, salt, 1 tsp masala* and mix together.6) Place the wadas in a flat serving dish. Pour the curd mixture over them. Sprinkle chilli powder over the wadas and garnish with coriander.7) Keep in refrigerator for a couple of hours. Serve cold.

Chinch-Gud Chatani This chutney is used in Aloo Tiki, Ragada Pattie, Bhel,Kacchi Dabeli etc.

Ingredients1 cup de-seeded Dates/ Khajur4-5 tbsp Tamarind Pulp/ Chinche cha Kol1/2-1. cup grated Gud 1 tsp jeera Powder1 tsp Red Chilli Powder1 tsp Black SaltSalt as per taste

Method1)Wash Dates/Khajur & add warm water just to cover them & soak for half an hour.2)Wash and soak tamarind in 1/4 cup warm water for 1/2 an hour and squeeze out its pulp.3)Grind tamarind pulp, Gud, salt, red chilli powder,jeera powder & Khajur, add little water to make fine paste.4)Cook ground paste on low flame until chatani is thick like sauce.

  Raw Mango/Kairi-Onion Takku This is a delicious preparation tending to be sweet rather than hot. It's origins are from Gujarat and now popular all over.

Ingredients

1 Raw mango(medium size)1 Onion

Salt as per taste2-3 tbsp grated Jaggery/Gud1 tsp Red Chilli Powder1/4 tsp Mustard Seeds1/4 tsp Hing1/4 tsp Haldi1/4 tsp Methi Seeds Powder1 tbsp Oil

Method

1) Wash, peel and grate raw mango.2) Wash, peel and grate onion.3) Heat oil in kadai and add mustard seeds; when they start to crackle, remove the kadai from the heat,add haldi, hing, red chilli powder & methi seeds powder. Keep this tadka aside to cool.4) Mix grated onion, raw mango, salt, gud and tadka.5) Serve with chapati/roti.

  Radish Salad/Mulya chi Koshimbir You can use minced cucumber or onions instead of radish.

Ingredients2 cups grated Mula/Radish  1 cup fresh yogurt or curd1 tsp salt 2 tsp sugar2 tbsp Chopped fresh coriander

Method1)Mix grated radish and salt and squeeze out the excess juice.2)Mix squeezed radish, curd, salt, sugar and coriander.3)Ready to serve

  Cucumber Salad/Kakadi chi Koshimbir This is a Maharashtrian Recipe which is also called khamang kakadi.

Ingredients½ kg Cucumber/ Kakadi4-5 green chillies1 tsp salt1 tbsp sugar1 tbsp lemon juice½ cup- Shengdanya cha Kut/crushed groundnuts 1 tbsp chopped green coriander1 tbsp scraped fresh coconut2 tsp pure ghee½ tsp Jeera

Method1)Roast groundnuts, remove the skin and grind to coarse small pieces.2)Heat ghee in kadai, add Jeera, when jeera starts to change its colour, add green chilli pieces. Keep this Tadka aside for cooling.3)Peel and mince cucumbers and apply half lemon juice and then squeeze it.4)Mix squeezed cucumber, salt, sugar, remaining lemon juice, shengdanya cha kut, coriander, coconut and Tadka

  Beetroot raita This red raita adds colour to your meal.

Prep Time: 20 minutesServes: 4

Ingredients2 medium size beetroot½ cup finely chopped onion1-2 green chillies (finely minced)Salt as per taste½ tsp Sugar or as per taste1 cup fresh curdMethod1)Wash beetroots well & pressure-cook. It takes about 3 whistles of the pressure-cooker for the beetroot to cook. When the beetroots cool, peel off the skin & grate.2)Mix curd in a bowl and add grated beetroot, chopped onion, chillies, sugar and salt.3)Ready to serve.

  Red Pumpkin raita/Lal Bhopalya che Bharit This is a different raita. Red pumpkin is slightly sweetish in taste.

Ingredients½ kg lal bhopela/kumhra/red pumpkin3-4 green chillies2 tbsp chopped green coriander2 tsp pure ghee1 tsp JeeraSalt as per taste½ tsp sugar or as per taste1 cup fresh curd

Method 1)Wash the red pumpkin, remove the skin & cut into cubes. Boil the pumpkin pieces and drain out the water.Mash with help of a spoon. Keep aside.2)Heat ghee in a pan, add jeera, when it starts to change its colour, add chopped chillies. Keep aside.3)Take curd in a bowl, add salt, sugar & chopped coriander, mix well & add cooled, mashed pumpkin.

Pour the Tadka over this mixture. Mix well.4)Ready to serve.

  Wanga Bharit / Baingan Bharta This raita has a lovely smoked smell as the baingan is roasted.

Ingredients2 baingan/eggplants (weighing approx. 500 gm.)2 cups finely chopped onion1 cup chopped tomato1 tsp red chilli powder or as per taste2-3 green chilliesSalt as per taste2 tbsp chopped green coriander4 tbsp oilFor Tadka - ½ tsp rai, ½ tsp haldi powder

Method1) Apply a little oil to the baingan & roast them.2) When they cool, peel the skin, slit, & then mash. Remove baingan seeds, if any.3) Heat oil in a kadai, make a tadka, add chilli pieces, add chopped onion, stir-fry till onion turns translucent. Add chopped tomato and stir fry till it cooks.4) Add red chilli powder, salt, mashed baingan & cook for 4-5 minutes.5) Garnish with green coriander.6) Serve with roti.

Serves: 4 people

Ingredients

2 cups sabudana1 cup shengdana kut/(Coarse powder of roasted peanut)1 tsp jeera 1 tsp Sugar or as per taste7-8 fresh green chillies1  potato1/2 cup scraped fresh coconut1/2 cup chopped green coriander2 tbsp ghee1 lemonSalt as per taste

Method

1) Wash & soak sabudana (in enough water to cover it) for 10-12 hours. The sabudana will swell and become soft.2) Cut the potato into pieces. Cut green chillies into pieces.3) Mix soaked sabudana, sugar & salt.4) Heat ghee in a kadai and add jeera. When the jeera start to change its colour, add chilli pieces, 1 tbsp shengadana kut and stir-fry  for a minute.

5) Add potato pieces, stir-fry for 1 minute, lower the heat & cover and cook the potatoes till tender.6) Add sabudana to the kadai and mix well. Cover & steam the khichadi for 1 minute. Add the remaining shengadana kut and mix well.7) Cover & steam the khichadi for 1-2 minutes. Repeat this process 2-3 times and steam the khichadi for about 5 minutes (The khichadi is done when it changes colour from white to transparent ).8) Serve hot & garnish with fresh coconut, fresh green coriander & lemon rind.

2) 

Dadape Pohe This is a Maharashtrian dish. Easy to make, nothing fancy but tastes good!

Serves 4 personsIngredients2 cups Jad Pohe2-3 tbsp Roasted groundnuts/peanuts1 cup tender & fresh scraped coconutCoconut water1 medium size onionFor Tadka- 2 tbsp oil, ½ tsp rai, ½ tsp Hing, ½ tsp Haldi3-4 green chillies (finely minced)2 tbsp fresh green coriander (finely chopped)2-3 Pohe Papad or any Papad½ tsp Salt or as per taste½ tsp Sugar or as per taste 

Method1)       Clean & wash Pohe in a sieve. Peel & chop onion finely. 2)       Mix Coconut water, Pohe and scraped coconut in a bowl, keep a plate pressed over       the mixture for 1 hour to bring the mixture together.3)       Roast Papad & crumble them.4)       Make a Tadka.5)       Mix Papad, groundnuts, chillies,onion, coriander, Pohe, salt, sugar  & Tadka. Mix all       thoroughly.6)       Ready to serve, Garnish with lime piece.

Vatli Dal

This can be served as a condiment.

Ingredients2 cups chana dal (or moong dal)8-10 green chillies8-10 garlic cloves½ inch ginger2 tsp salt1-2 tsp lime juice or as per taste2-3 tsp sugar or as per taste½ cup oil5-6 kadhi patta

2 tbsp chopped green coriander2 tbsp scraped fresh coconut 1 cup barik shev

Method1)  Clean, wash and soak dal in sufficient water for 4 -5 hours. 2)  Drain water & grind it to a coarse paste.3)  Pressure-cook the ground dal. Let it cool. Break the lumps with your hand.  4)  Grind chillies, ginger, garlic & salt.5)  Heat oil in a kadai, add rai, and let it crackle. Add Hing, Haldi, kadhi patta & chilli-garlic paste, sauté for 1 minute on a low heat.6)  Add the cooked dal , sugar. Mix & cover for 3-4 minutes and keep on a low heat.Add lemon juice, mix well and serve.7) Garnish with scraped fresh coconut & chopped fresh coriander & Shev

Upama This is a simple snack usually served for breakfast. Its equally popular in Maharashtra.

Serves 4-5 peopleIngredients- 2 cups of rava/sooji½ cup finely chopped onion1 tablespoon – skinless –split black gram4-5 dry red chillies1 teaspoon lemon juice10-12 curry leaves1 teaspoon grated ginger1 teaspoon sugar3 tablespoon ghee or oil½ teaspoon mustard seeds2 teaspoons of Salt or (as per taste)4 cups of water.

For garnishing- 2 tablespoons fresh scraped coconut, 1 tablespoon chopped coriander leaves, 2 tablespoons pieces of cashew nuts.

Method-1) Roast dry sooji on low heat till it turns light golden. Remove from the heat.2) In a kadai, heat oil, add mustard seeds, let them crackle, add black gram, fry it till turns pinkish.3) Add chillies, curry leaves, cashew nuts and chopped onions, and fry till onion turns translucent.4) Add water, salt, sugar, and ginger, lemon juice. Boil it. Lower the heat.5) Add sooji in a flow, stir continuously to prevent lumps. Cover it with the lid.Steam it for 5 minutes.6) Garnish it with fresh coconut and coriander. Ready to serve.

Kanda Pohe

This is a popular Maharashtrian dish served usually at breakfast or teatime.

Serves 3-4 people

Ingredients2 cups Jad Pohe ½ cup Onion (finely chopped)2 tablespoons green peas (boiled)1 small potato 10 kadhi patta

4 green chillies (cut into pieces)1 teaspoon salt (as per taste)½ teaspoon sugar (as per taste)½ teaspoon Haldi½ teaspoon rai/mustard seeds3-4 tablespoons oil1 tablespoon fresh coconut (scraped)2 tablespoons fresh green coriander (chopped)4 pieces of lemon

Method 1) Peel and slice aloo into small pieces. 2) Sieve and clean Pohe and wash them, in a strainer. Keep aside for ten minutes.3) Heat oil in a kadai, add rai seeds and let them crackle, add Haldi.4) Add chilli pieces, kadhi patta, add chopped onion, slices of potato & cook till onions   become translucent & the potato is done. Add green peas.5) Lower the flame (very low), add Pohe, sugar, salt & mix well. Cover the kadai for 5 minutes.6) Garnish with scraped fresh coconut, chopped fresh green coriander & lemon

  Sheera This dish tastes good by adding ripe banana slices also.

Serves 4-5 peopleIngredients 2 cups coarse rava/sooji4 cups hot water or (Mixture of 2 cups hot water and 2 cups hot milk)2 cups sugar½ cup pure ghee¼ teaspoon cardamom powder1 tablespoon cashew nuts (pieces)2 tablespoons pure ghee

Method 1) Heat 1/2 cup ghee in a Kadai.. Add rava. 2) Fry rava and ghee together on a medium flame till the mixture turns golden/pinkish. 3) Pour hot water on it and cover it for 5 minutes on a low flame.4) Add and mix sugar in it and again cover it for 5 minutes. Cook on a low flame till the sugar gets

absorbed into the rava. 5) Add 2 tablespoons of pure ghee, cardamom powder, and cashew nuts.6) Mix completely. Ready to serve.

Aamati This is a typical Maharashtrian dal.

Ingredients1 cup Toor Dal/Pigeon Peas3-4 Green Chilli Pieces or 1 tsp Red Chilli Powder 10-12 Curry Leaves/Kadhi Patta2- tbsp grated Gud4 Kokam/ 1 tsp tamarind pulp (Soak tamarind/chinch in warm water for 1/2 an hour and squeeze out its plup) 1 tsp Salt or as per taste1 tsp Kala Goda Masala2 tsp Oil1/2 tsp Rai, 1/2 tsp Hing, 1/2 tsp Haldi2 tbsp chopped fresh Green Coriander1 tbsp scraped Fresh Coconut1 tbsp Pure Ghee

Method1) Pick and wash toor dal.2) Pressure cook toor dal until soft and completely cooked. Blend it.3) Heat oil in a Patila, add rai; when it starts to crackle add hing, haldi, kadhipatta, chilli pieces.4) Add blended dal, salt,gud,kokam/tamarind pulp and goda masala. Add 3-4 cups of warm water or more to get the desired consistency.5) Boil for 5 minutes, add coriander, coconut and pure ghee.6) Serve hot with chapati, rice.

Variations - You can add (1 small) chopped onion and saute till light golden brown or 1/4 cup chopped tomato or pieces of cooked shevagya cha shenga/drumsticks.

 

Tomato Pickle This is an unusual tomato preparation. Can also substitute as a vegetable.

Cooking time: 20 minutesServes: 3-4 peopleIngredients½ kg ripe tomato3-4 fresh chillies½ inch ginger6-7 garlic cloves3-4 tsp white vinegar1 tsp salt or as per taste1tbsp red chilli powder or as per taste1 tsp jeera powder1 tbsp sugar or as per taste

2-3 tbsp oil

Method 1) Grind chillies, garlic, ginger, and vinegar. Keep aside. 2) Wash tomatoes and chop them3) Heat oil in a pan, add ground masala, stir-fry till it gives an aroma. Lower the heat.4) Add chopped tomatoes, salt, red chilli powder, haldi powder & sugar. Cook covered over minimum heat, stirring occasionally, till the pickle releases the oil.5) Ready to serve.6) Can store for a week or two, in a refrigerator.

Masala/Bharali Bhindi This is a delicious bhindi preparation, spicy and tangy.

Serves 2-3 people

Ingredients

¼ kg Okra or Bhindi2 tsp red chilli powder2-3 tsp coriander powder1 tsp Haldi powder1-2 tsp dry mango powder1/4 tsp Garam MasalaSalt as per taste1 medium size onion1 medium size tomato½ tsp Jeera2-3 tbsp oil

Method

1) Wipe Bhidi with a damp cloth instead of rinsing it in water. Cut both ends of each bhindi.  Make 2 inch long pieces & slit each piece horizontally (sideways) without cutting it into two. (Stuff masala powders,salt into slit Bhidis)                                                   2) Peel, wash & slice onions, slice tomatoes.3) Heat oil in a kadai, add Jeera, when it starts to change its colour, add bhindi & cook over low heat stirring occasionally.4) When bhindi is half-cooked, add onions, stir-fry till bhendi & onion are done. 5) Add chilli powder, Haldi powder,Garama masala, coriander, mango powder & add  salt as per taste , add tomatoes, stirring on high heat for 2-3 minutes. Ready to serve.

  Cabbage-Paneer Sabji This recipe makes cabbage more interesting. Try it out!

Ingredients

½ kg cabbage 2 medium size Tomatoes 10-12 Kadhi patta (curry leaves) 5-6 Green Chillies¼ kg Paneer ½ tsp Sugar 2 tsp chopped fresh green coriander Salt as per taste

For Tadka - 2 tbsp oil,1 tsp rai, ½ tsp haldi, 1tbsp urad dal, ½ inch ginger

Method 1) Cut cabbage in to long fine thin slices. 2) Cut Paneer same as cabbage. 3) Cut tomato, Green chillies, and grate ginger. 4) Heat oil in a kadai, add rai, and let it crackle, add Urad Dal, when it starts to change its colour, adds haldi, green chillies, kadhi patta. 5) Add cut cabbage, cover it & cook it for 5-6minutes. Keep stirring. 6) Add tomato, paneer, ginger & salt, ½ tsp sugar & stir-fry for 3-4 minutes. 7) Ready to serve with Roti.

  Kadhi This is a nice alternative to the usual dal with rice.

Ingredients4 cups fresh buttermilk 1-2 tablespoon Besan8-10 kadhi patta 1 teaspoon fresh green coriander (chopped)2-3 green chillies (cut into pieces)½ inch ginger piece ¼ teaspoon jeera seeds¼ teaspoon fenugreek seeds2 teaspoons sugar or as per tasteSalt as per tastePinch of HingPinch of Haldi2-3 teaspoons pure ghee

Method1) To make buttermilk, churn 1 ½ cups of plain fresh curd and 2 ½ cups of water together.2) Wash, peel and chop ginger into small pieces.3) Mix besan & 1/2 cup buttermilk and make a paste & add this paste to the remaining buttermilk so that no lumps form.4) Heat pure ghee in a Patila, add fenugreek seeds, jeera and when they start to change colour, add chopped ginger, chillies, hing, haldi & kadhi patta. Fry for ½ minute.5) Add the mixture of buttermilk & besan. Add sugar & salt.6) Bring Kadhi to a boil, lower the flame, keep stirring continously & let it simmer for 5 minutes. Add

chopped fresh green coriander. Serve hot.

  Tondali Curry This dish can also be prepared by using red pumpkin instead of tondali

Ingredients250 gms Tondali 2-3 tsp grated Jaggery or as per taste2 tsp red chilli powder 2 tablespoon oilFor Tadka - ½ tsp rai, ¼ tsp Hing, ¼ tsp Haldi5-6 kadhi patta1 tsp dhane/coriander seeds powder1tsp jeera/cummin seeds powder½ tsp methi/fenugreek seeds or powder1 tsp groundnut powder/ (shengdanyacha kut)2 tsp dry roasted coconut powder1 tsp roasted til/ sesame seeds powder1 tsp roasted khuskhus/ poppy seeds powder1 tsp Kala Goda masala2-3 tblsp chopped fresh green corianderSalt as per taste

Method1) Wash and cut each tondali into 6 long pieces. (If you are using red pumpkin, cut it into medium sized cubes).2) Heat oil in a kadai, add rai & let them crackle. Add hing, haldi and fenugreek seeds. When the fenugreek seeds turn golden, add kadhi patta & slices of Tondali. Sauté for 2 minutes on a low heat & cover the kadai for 5 minutes.3) Add groundnut, coconut, sesame, poppy, coriander, and jeera powder. Add kala goda masala, red chilli powder and sauté for 2 minutes on a low heat.4) Add 1 cup hot water and cover the kadai. Cook tondali for 5 minutes on a low heat.5) Add salt, jaggery and mix thoroughly. Cover the kadai till tondali is done and oil separates from the masala.6) Garnish with chopped fresh green coriander.7) Serve with rice or chapatti

  Red Pumpkin/Lal Bhopalya chi Puri This is an unusual use of red pumpkin/Lal Bhopala but these puris taste really good. Try them out!

Quantity 20-25 Puris

Ingredients2 cups red pumpkin (grated)1 cup gud (grated) or sugar¼ tsp salt

Wheat flour – as requiredOil for frying

Method1) Remove the pumpkin skin. Grate the pumpkin and steam it in a pan.2) Add gud/sugar. Cook till most syrup is absorbed. Keep aside to cool.3) Add salt and wheat flour (little by little)  as required and make a dough, apply 1-2 tbsp oil to the dough & knead . Divide the dough into  lemon size balls.4) Roll each ball into about 2-3 inch diameter round shape.5) Heat oil in a kadai and deep-fry, one puri at a time, on a medium flame till puri turns pinkish/ golden. 6) The puris stay good for 2-3 days.

  Carrot/Gajara cha Halwa This is a good recipe to make during winters when carrots are available fresh and plenty.

Ingredients 500 gms red carrots5 to 6 cups milk1 cup sugar 4 teaspoons pure ghee

For Garnish 5 to 6 Almonds/Badam (cut into pieces)2 teaspoons raisins/Bedane1 teaspoon cardamom/Velachi powder

Method1) Peel the carrots and grate them.2) Put ghee in a cooking pan, keep on a low flame. When the ghee melts, add grated carrots. Mix it, cover with a lid and steam it for 10 minutes. Carrots should become tender.3) Add the milk and keep stirring till the milk loses its water content.4) Add sugar and let it melt. Allow the mixture to thicken. Add cardamom powder and mix it.5) Garnish with grated almonds and raisins.

Vermicelli/Shevaya chi Kheer This is a very easy kheer. You can also add some milkmaid to the kheer. Serves 4-5 persons

Ingredients1 cup vermicelli/shevaya3/4 cup sugar2-3 tbsp pure ghee2 tsp milk masala1/2 tsp green cardamon powder2 litres milk

Method1) Heat ghee in a pan and stir-fry Shevaya till pinkish 2) Put milk to boil and let it reduce to 1½ litres 3) Add Shevaya to the boiling milk, then add sugar4) Bring it to a boil again & reduce to 1 litre. Add milk masala & c

Moong-rice chi Khichadi This khichadi is usually made when you suffer from tummy trouble because it's easy to digest and nutritious. The version put down here is decorated with masala and is for healthier tummies! Skip the ghee, pickle, papad and chillies and it's still a good thing on a bad day!

Serves 3-4 people

Ingredients

1/2 cup Split Green Gram with skin/(Hiravi sala chi moong dal)1 cup riceSalt as per taste 1/2 tsp grated Gud2 fresh green chillies, 4-5 peeled cloves of garlic, 1/4 inch ginger piece.1-2 tsp Kala Goda Masala1 tsp each Dhania-Jeera powder1 tbsp OilFor Tadaka- 1/2 tsp rai, 1/2 tsp Haldi powder, 1/4 tsp Hing powder1/2 cup chopped fresh green coriander2 tbsp scraped fresh coconut  

Method

1) Wash rice and moong dal.2) Grind chilli,garlic,ginger.3) Heat oil in a Handi and make a Tadka, add the washed rice & dal and saute for a minute.4) Add ground masala and saute for a minute, add goda masala, dhane-jeera powder.5) Add 3 cups warm water, salt and gud.Pressure cook the Khichadi till it is very soft.6) Add chopped coriander-coconut.7) Serve hot with a spoonful of pure ghee, lemon pickle and papad.

  Veg or Peas Pulav This is a wonderful rice dish cooked in the traditional Indian way. It goes well with Dal Fry , Raita. It is delicious even as is.

Serves 4 persons

Ingredients-

2 cups Basmati rice

¾ cup ghee1 tsp salt or as per taste¼ cup small pieces of carrot½ cup small pieces of cauliflower¼ cup fried pieces of cashew nuts2 medium size onions (julienne & crisp fried in ghee.) ½ cup boiled green peas (boil with a pinch of soda-bi-carbonate)¼ cup small pieces of boiled french beans (Boil with pinch of soda-bi-carbonate)1-2 Tej Patta / Bay leaves10-12 Black Peppercorn5-6 Cloves1 teaspoon Jeera1 teaspoon Lemon Juice3 and ½ cup warm water

Method of preparation-

1) Wash rice & keep aside for ½ an hour.2) Heat ghee in Handi; add tej patta, jeera, kali mirch, lavang, sauté 1 minute.3) When the jeera start to change its colour, add pieces of carrot & cauliflower. Sauté & cover     for 5-6 minutes. Keep the handi on low heat.4) Add rice and sauté for 2-3 minutes. Add 3 and ½ cup warm water, mix and cover the Handi.5) When the rice is half cooked, add boiled french beans & boiled green peas, lemon juice &     salt. Mix well and cook till the rice is done.6) Garnish with fried cashew nut pieces & fried crisp onion.7) Serve hot.

 

Masala Rice The preparation listed here uses Tondali(Ivy). You may instead use Green Peas, Cauliflower, Cabbage or Potato.

Serves: 3-4 persons 

Ingredients 2 cups Basmati rice2 cups Tondali (cut into long thin pieces)½ cup Oil or Ghee¼ teaspoon Mustard seeds1 pinch Hing¼ teaspoon Haldi powder 10 curry leaves4 cups warm water

2 teaspoons Jeera Powder2 teaspoons Dhania powder1 tsp red chilies powder2 tablespoon Goda Masala1 tablespoon Lemon JuiceSalt as per taste

For GarnishCoriander leaves (Chopped), scraped coconut, fried cashew nuts

Method1) Wash the rice and drain excess water. Keep aside for half an hour.2) Heat oil in a rice cooker, add mustard seeds. When they pop, add hing, haldi powder and curry leaves.3) Add the tondali pieces and sauté for 2-3 minutes.4) Add rice and stir for 2 minutes.6) Add salt, dhane-jeera powder , goda masala, red chilli powder, stir-fry for 2 minutes, add warm water and lemon juice.7) Steam it till the rice is done and tondali becomes tender.8) Remove rice into a bowl and garnish it with coriander leaves, coconut and cashew nuts. 9) Ready to serve.

Spinach Rice A lovely green rice dish. And very nutritious to boot!

 Serves 4 persons

Ingredients 2 cups rice,2 cups spinach (finely chopped)2 cups coriander (finely chopped)1 cup onion (finely chopped)1 cup boiled green peas,2 teaspoons cumin seeds4 cups warm water1 tablespoon Lemon Juice2-3 tablespoon oil2 green chilies (optional)4-5 garlic cloves¼ inch ginger pieceSalt as per taste

Method1) Grind chilies, garlic and ginger to paste.2) Put warm water in a rice cooker. Add rice into it and steam it till the rice is done.3) Spread the rice on a plate and keep aside to cool.4) Heat oil in a pan. Add cumin seeds. When they crackle pop, add onion. Sauté for 2 minute.

5) Add ginger-garlic paste. Stir for 2 minute. 6) Add spinach, coriander, and green peas. Sauté for 2 minutes.7) Add lemon juice. Add and mix the cooked rice well. Cover the pan. 8) Steam the rice on a low flame for 2 minute. Ready to serve.