Rava Dosa

Sooji/ Rava/ Semolina - 1 Cup
Rice Flour - 1 Cup
Yogurt / Dahi - 1/2 Cup
Green Chillies 4-5
Salt to taste
Finely chopped Coriander
Few finely chopped Curry Leaves
Shredded or finely chopped Ginger
Shredded or finely chopped Coconut
Chopped Cashews

1. Mix rava, rice flour and yogurt . Add water as required. Keep this batter aside for atleast 2 hrs.
2. At the time of making dosa add salt, green chillies, coconut, ginger, cashews, coriander, curry leaves.
3. Heat the tawa or griddle and take one handful of batter and spread on tawa.
4. Drizzle some oil on the sides of dosa. Cook till done.
5. Serve hot with Potato Subji or chutney or sambar.

Gobi Masala

Cauliflower Florets - 1 cup
Finely Chopped Onions -1 & 1/2
Finely Chopped Tomatos - 1 & 1/2
Coriander - 2 tsp
Dahi / Yogurt - 2 tsp
Salt for taste


Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp

1 tsp poppy seeds and 2 tsp of cashews grind to a fine paste.
3 pods of Garlic, 2 green chilies and a small piece of ginger grind to a fine paste.

1. Heat oil in a pan and add the chopped onions and sauté till golden brown.
2. Add ginger, garlic, green chili paste and sauté them.
3. Add the chopped tomatoes and sauté for 2 minutes.
4. Add all the spice powders red chili powders, coriander powder, turmeric a, cumin powder, salt and cook till the tomatoes absorbs the flavor.
5. Add the yogurt and sauté till the yogurt is well blended.
6. Now add the cauliflower florets and sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.
7. Add the cashew poppy seed paste and ½ cup of water. Cook them covered for 5-6 minutes.
8. Garnish with cilantro leaves and serve hot.

Pav Bhaji

Medium boiled potatoes 6 nos.
Peas ½ cup
Capsicum chopped 1 cup
Carrots chopped ½ cup
Cabbage chopped ½ cup
Tomatoes chopped 2 cups
Onions chopped ¾ cup
Ginger-garlic paste 1 tbsp.
Red chilli powder 1 tsp.
Juice of a lemon
Chopped green coriander 1 tsp.
Pav Bhaji Masala 1½ tbsp.
Salt To taste Pav (a kind of bread)

1. Boil all the vegetables. Mash coarsely. (If you have food processor you can chop all vegetables, onion, tomatoes).
2. Heat oil and butter in a pan together.
3. To it add the onions. Once the onions are brown, add the ginger-garlic paste.
4. Add the pav-bhaji masala, red chili powder and tomatoes. Stir constantly. Cook it for 5-10 mins.
5. Once cooked add the coarsely ground vegetables. Fry for sometime. Put salt and water. Mix and let it cook.
6. Split the pav from the center. Take butter in a pan. Heat the pav in this pan. Sprinkle little red chilli powder on the pav.
7. Garnish the bhaji with coriander leaves, chopped onions and add lemon juice.
8. Serve bhaji hot with pav.

Kandyacha Masala (Goda / Black Masala With Onion, Garlic)

Coriander Seeds: 4 Cups
Dry Coconut Slices: 2 Cups
Sesame Seeds: 1/2 Cup
Jeera (Cumin Seeds): 1/4 Cup
Shahjeere (Caraway seeds ): 3 tsp
Lavang (Cloves ): 2 tsp
Dalchini (Cinnamon): 4-5 sticks
Hing (Asafoetida): 2 tsp
Tamalpatra (Bay Leaves): 5-6
Dagad Phool (Black Stone Flower): 2-3
Turmeric Powder: 1 tsp
Red Chilli Powder: 1 & 1/2 Cup
Dried Onion: 1 lbs
Garlic: 1/2 lbs
Oil: 4 & 1/4 Cup
Salt: 1/4 Cup

1. Dry roast sesame seeds.
2. Heat oil in kadhai & then fry spices one by one: coconut, cloves, cinnamon, shahjeere, bayleaf, dagad phool, onion, garlic cloves. Let it cool for a while.
3. Grind all fried ingredients seperately. Then sieve those to get fine powder.
4. Mix all powders, turmeric, salt very well. Then add red chilli powder to oil (remained after frying) & mix it to prepared powder. Mix all ingredients very well.
5. Keep this masala in air tight container. This masala will remain good for years.
6. You can use this masala in any curry or just eat with Chapati by adding little oil.

Ruchira: Kamalabai Ogale

Masale Bhath ( Maharashtrian Spicy Rice)

1 cup Rice
1 small Potato - diced
1 small Brinjal - diced
1/4 th cup diced Carrot
1/4 th cup Green Peas
1 medium Onion - sliced
few Curry leaves
4-5 tbsp Oil
1 tsp Cumin seeds
1 tsp Ginger - Garlic paste
Salt to taste
Finely chopped Coriander
2 - 1/2 cup Water

Masala powder:
1 tsp Cumin seeds
1 tsp Coriander Seeds
1 tbsp Sesame seeds
3-4 Cloves
2-3 dry Red Chillies
1 1 inch Cinnamon stick
1/4 cup dry shredded coconut

1. Wash rice, soak rice in water for half an hour. Then drain the rice.
2. Heat small kadhai. Fry all ingredients given in Masala Powder one by one. Let it cool.
3. Pound all these ingredients to a fine dry powder.
4. Heat oil in kadhai. Add cumin seeds & allow it to cracker. Then add curry leaves.
5. Add sliced onion. Fry onion till it becomes golden brown.
6. Add masala & ginger garlic paste. Fry for a minute.
7. Then add diced potato, brinjal, carrot & peas. Fry these vegtables for 2-3 mins.
8. Then add rice. Stir it for 5-6 mins.
9. Add boiled water then add salt to taste & spoon full of ghee.
10. Cover the lid & keep stirring in between.
11. Your rice will be ready in 10 mins. Garnish with coriander leaves.
12. Serve this rice with any raita, pickle or papad.

Savoury Appam

2 cups Chana Dal
1/2 cup Rice
1/2 cup Poha
1 tsp finely chopped Chillies
2 tbsp Coriander finely chopped
1 tbsp Curry leaves finely chopped
1 tbsp Cashews finely chopped
1 tsp Sour curd
1 tsp Ginger finely chopped
Salt to taste
Sugar to taste


1. Soak dal and rice together and poha separately, the previous night.
2. Next morning coarsely grind the dal and rice mixture.
3. Add to this soaked poha, chillies, coriander, curry leaves, cashews, ginger, salt, sugar and curd. Mix well.
4. Add a few drops of oil to the Appa patra and make Appa
5. Serve hot with chutney.


3 cups thick curd
3/4 cup powdered sugar (if you want more you can add more)
a few strands of saffron
1 tablespoon warm milk
1 teaspoons cardamom powder (elaichi)
small amount of Nut meg powder
coarsly crushed pistachios and almonds - for garnishing

1. Hang the curd in a muslin cloth in a cool place for approximately 3 -5 hours until all the liquid (whey) has drained off.
2. Rub the saffron into the warm milk until it dissolves.
3. Mix together the hung curd, sugar, saffron mixture, nut meg and cardamom in a bowl and churn using a hand blender.Place in the refrigerator.
4. Garnish with pistachios and almonds.
5. Serve with hot puries.

Tilachi Vadi (Sesame Seed Square)

3 tbs Roasted Til (Sesame Seeds)
2 tbs Shredded Jaggery (Gur) or Sugar

1. Take jaggery or sugar in a kadhai. Put kadhai on gas.
2. Add small amount of ghee.
3. Stir it. Let jaggery or sugar melt.
4. When jaggery or sugar melts remove kadhai from gas and add roasted sesame seeds. Mix it well.
5. Grease some ghee to clean kitchen counter or glass cutting board or cookie sheet & rolling pin. 6. As sugar or jaggery immediately become hard, quickly put that mixture on previously greased cutting board.
7. Roll that mixture immediately before it cools.
8. Cut them into square before it cools.
9. Store them in air -thight container.
Note: As sugar/ jaggery immediately become hard, you have to make this vadi in small quantity at a time. For a variation you can add ground roasted peanuts. Don't add water.