Cabbage Soup

1 pound cabbage, chopped
2 onions, chopped
2 cloves garlic, minced
2 cups vegetable broth
dash salt and pepper to taste
dash Tabasco or hot sauce, to taste
fresh chopped cilantro

1.Combine all ingredients except cilantro in a large saucepan. Allow to simmer for at least 20 minutes.
2.Transfer half of the soup to a blender or food processor and process until smooth.
3.Recombine the soup and reheat as needed
4. Stir in cilantro and add additional salt, pepper and hot sauce, to taste.

Mixed Vegetables in Coconut Kadhi

Serves 4
2 medium sized Potatoes (1 inch pieces)
6-8 florets Cauliflower
2 medium bundle Carrots (1 inch pieces)
100 gms Red pumpkin (bhopla) (1 inch pieces)
8-10 Broad beans (papdi) (1 inch pieces)
2 tsps Gram flour (besan)
Salt to taste
1/2 tsp Turmeric powder
2 cups Coconut milk
3 tbsps Oil
1/2 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Split black gram (dhuli urad dal)
2-3 Whole dry red chillies (broken)
8-10 Curry leaves
8-10 cloves Garlic (crushed lightly)
2 tsps Tamarind pulp

1.Take gram flour in a bowl and add salt and turmeric powder and mix well. Add coconut milk and mix till smooth. Add half a cup of water and mix well.
2.Heat oil in a kadai. Add mustard seeds and when they crackle, add cumin seeds, split black gram and sauté till they begin to change colour.
3.Add broken dry red chillies, curry leaves and garlic and sauté for a minute.Add potatoes, cauliflower, carrots, pumpkin and mix well.
4.Add salt and cook on high heat for three to four minutes. Add half a cup of water and cook.Add the gram flour mixture and stir. Cook till thickens.
5.Add broad beans and continue to cook for three to four minutes.Add tamarind pulp and mix. Simmer for a minute.Serve hot with rice.

Paneer Makhanwala

250 gm paneer1 large onion, minced
200 gm tomato puree
200 gm fresh cream
2-3 tbsp butter
2 tbsp dried fenugreek leaves or kasoori methi
1/2 tsp red chilly powder
1/2 tsp garam masala powder
1 tbsp chopped coriander leaves
1 tsp sugar
Salt to taste

1.In a saucepan, add three cups of water. Turn off the heat once the water gets hot.Add paneer pieces in this water and keep aside. (Soaking in hot water makes the paneer soft.)
2.Melt butter in a pan.Add tomato puree and minced onion. Saute till oil separates from this paste.
3.Add kasoori methi, salt as per taste, sugar and red chilly powder.Simmer for four to five minutes.
4.Add cream and garam masala powder and cook for two to three minutes.
5.Drain the water from the paneer.Add the paneer pieces and cook for a minute.Serve hot, garnished with coriander.

Chicken Keema Kulcha

Serves 4
1 1/2 cups Chicken mince
2 cups Refined flour (maida)
Salt to taste
1/4 tsp Soda bicarbonate
2 tbsps Milk
2 tbsps Yogurt
3-4 cloves Garlic (crushed)
1 inch piece Ginger (chopped)
2 Green chillies (chopped)
1 Onion (chopped)
4 tbsps Fresh coriander leaves (chopped)

1.Sieve refined flour along with salt and soda bicarbonate into a bowl.
2.Add milk and yogurt and mix. Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes.
3.Divide into eight equal portions.
4.Add garlic, ginger, green chillies, onion, coriander leaves and salt to chicken mince and mix well.
5.Divide into eight equal portions. Roll out each portion of dough into a puri, place one portion of chicken mince in the centre, gather in the edges and roll into a ball. Further roll into a round disc as thin as possible.
6.Heat a pressure cooker. Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker. Similarly stick on two more kulchas. Cook on medium heat for two to three minutes.
7.Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked. Remove the kulchas with a tong and serve hot.

Peanut Chaat

Raw peanuts (with shells) 3 cups.
Sea salt 1 tbsp.
Turmeric powder 1 tsp.
Salt to taste.
Chaat masala ¼ tsp.
Red chilli powder ½ tsp.
Roasted cumin powder 1 tsp.
Onion (chopped) 1 medium sized.
Tomato (chopped) 1 medium sized.
Green chillies (chopped) 2.

1.Pressure-cook the peanuts with sea salt and turmeric powder for about four to five whistles.
2.Drain and shell them.
3.Take the peanuts in a bowl. Add salt, chaat masala, red chilli powder, roasted cumin powder, onion, tomato, green chillies, coriander leaves, lemon juice and mix well.

Tomato Rassam

Tur dal 100 gms.
Dry red chilies 3 nos.
Asafoetida ¼ tsp.
Peppercorns 4 nos.
Cumin seeds ¼ tsp.
Chopped tomatoes 1 cup
Chopped coriander leaves 1 tbsp.
Tamarind pulp ¼ cup
Salt to taste
Cloves 4 nos.
Oil 1 tbsp.
Mustard seeds ½ tsp.
Curry leaves 1 sprig

1.Pick, wash and boil dal with 5 cups of water. Strain the water and keep.
2.Grind together red chilies, asafoetida, peppercorns and cumin seeds.
3.Boil dal water add chopped tomatoes, ground paste, chopped coriander leaves,
tamarind pulp and salt. Cook until tomatoes are mashed nicely
4.Now heat the oil in a small pan. Add mustard seeds and curry leaves, when
they crackle add it to the above liquid, mix well and serve hot.

Banana-Potato Cutlets

  • 1 raw banana/plantain
  • 3 small potatoes
  • 1 large onion minced
  • 2 slices of day old bread, crumbled
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon chicken masala
  • 1/4 cup maida
  • salt to taste
  • oil for frying

1.Cut the raw banana into fairly large pieces.
2.In a pressure cooker, put the banana pieces along with the potatoes.
3.Add turmeric and chilli powders. Cook till the veggies are done.
4.Cool and mash the banana potato mixture.
5.Add the ginger-garlic paste, chicken masala, onions, bread and salt.
6.Mix maida with water and a little salt, to form a loose batter.
7.Make small patties out of the banana-potato mixture.
8.Dip in the batter and deep fry.
9.Serve hot with tomato ketchup.

Coriander Parathas

1) 2 -3 bunches coriander (wash and spread on paper towels. Let dry completely
2)1 tsp. poppy seeds
3)1 tsp. sesame seeds
4)2 tbsp. minced onion.
5)1 tsp. very finely grated ginger
6)2 tsp. garam masala
7)1 tsp. chili powder
8)1/2 tsp. turmeric powder
9)Lemon juice and salt to taste

10)Cooking oil
11)Wheat flour

1.Chop the coriander leaves very finely.
2.Lightly roast the sesame seeds and poppy seeds.
3.Mix together ingredients 2 to 9.
4.Knead a soft dough with wheat flour.
5.Prepare stuffed parathas as usual using the coriander mixture.
6.Roast on greased tava adding little oil.
7.Serve hot with yogurt or pickle.

Kadhai Paneer

Paneer Cubes 1/2 cup
Onion Paste 2 tbsp
Ginger-garlic paste 1tsp
Red chilli powder 1/2 tsp
Tomato puree 1/4 cup
Turmeric Powder a pinch
Fenugreek Leaves (Kassori Methi) 1 tsp
Milk 3/4 cup
Sugar 1 tsp
Butter 1/2 tsp
Vegetable Oil 1/2 tsp

1. Heat the butter and oil in a pan.
2. Add the onion paste, ginger-garlic paste and stir for some time.
3. Then add haldi, chilli powder and tomato pureeand cook till the oil seperates.
4. Add dry fenugreek leaves at the end. No gravyshould be left at the end.
5. Finally add the kasoori methi, milk, sugar, salt and paneer cubes and simmer for 2-3 minutes. Serve hot.

Stir Fried Vegetables

Mushrooms 4-5
Capsicum 1 medium sized
Red Pepper 1 medium sized
Yellow Pepper 1 medium sized
Garlic 2 cloves
Cucumber 2 small
Water Chestnuts (singhada) 3-4
Spinach Leaves 6-7
Chinese Cabage Leaves 5-6
Spring Onions 2
Oil 1 tsp
Salt to taste
Dark Soy Sauce 3 tsps
Red Chilli Paste 1 tsp
Vegetable Stock 1/4 cup
Cornstarch 2 tsps
Cashewnuts 6-7
Beansprouts 1/4 cup

1.Wash and slice the mushrooms.
2.Wash, remove stem cut into halves, deseed and cut the capsicum, red and yellow peppers into triangles.
3.Peel, wash and crush the garlic cloves.
4.Peel, wash and halve the cucumber. Deseed and cut into cubes.
5.Peel and slice the water chestnuts.
6.Wash in running water and tear the spinach and Chinese cabbage leaves.
7.Peel, wash and quarter the spring onions.
8.Dissolve cornstarch in vegetable stock.
9.Heat oil in a pan, add crushed garlic and sauté lightly.
10.Add spring onion quarters, sliced water chestnuts, cucumber cubes, sliced mushrooms and sauté.
11.Add capsicum, red and yellow peppers and stir.
12.Add salt to taste and dark soy sauce and stir-fry for a while. Add spinach leaves and Chinese cabbage and stir-fry for five minutes.
13.Add red chilli paste, ajinomoto and cornstarch dissolved in vegetable stock. Mix and let it thicken a little.
14.Add cashewnuts and bean sprouts and stir. Serve hot.

Nariyal Puri

Serves 4
2 cups Fine semolina (barik rava/suji)
2 tbsps + to deep fry Oil
Salt to taste
1 cup Coconut (scraped)
3-4 Green chillies (finely chopped)
4 tbsps Fresh coriander leaves (chopped)
1/2 cup Gram flour (besan)
Whole wheat flour (atta)for dusting

1.Take semolina in a bowl. Add two tablespoons of oil, salt and enough water and knead into a dough. Cover with a damp cloth and rest for two hours.
2.Take coconut in a bowl. Add green chillies, coriander leaves, gram flour and salt and mix well.
3.Make small puris of the dough. Place a portion of coconut stuffing in the centre and close in the edges and shape into a ball.
4.Roll in atta and roll out into puris.Heat sufficient oil in a kadai and deep fry till light golden and crisp.Drain and place on an absorbent paper and serve hot.

Vegetable Samosa

Ingredients: For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)

For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

For Cover:
1.Mix all the ingredients (salt, oil, ajwain) except water.
2.Add a little water at a time.
3.Pat and knead well for several times into a soft pliable dough.
4.Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :
1.In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
2.Add green peas, cashews and raisins and mix well.
3.Add coriander and keep aside.

To Proceed :
1.Make small rolls of dough and roll it into a 4"-5" diameter circle.
2.Cut it into two parts like semi-circle.
3.Now take one semi circle and fold it like a cone. Use water while doing so.
4.Place a spoon of filling in the cone and seal the third side using a drop of water.
5.Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
6.Serve samosa hot with hari chutney, tamarind chutney.

Grilled Chicken

450 gms Boneless Chicken
1 tbsp Oil
1 tsp Salt
Mixed salad
150 ml Curd Lime wedges
1 tsp Garlic pulp
1 tsp Ginger pulp
1 tsp Chilli powder
4 tbsp Lemon juice
1 Onion, cut into rings
¼ tsp Turmeric powder
1 tbsp chopped Coriander leaves

1.In a medium bowl, mix together the chicken pieces, ginger, garlic, chilli powder, turmeric, salt, curd, lemon juice and fresh coriander and leave to marinate for at least 2 hours.
2.Place on a grill (broiler) tray or in a flameproof dish lined with foil and baste with the oil.
3.Preheat the grill to medium. Grill (broil) the chicken for 15-20 minutes until cooked, turning and basting 2-3 times

Chiken Biryani

Rice (Basmati) 300 gms.
Chicken pieces 600 gms.
Whole garam masala 2tbsp.
Sliced onions 1 cup
Chopped garlic 2 tbsps.
Chopped ginger 2 tbsps.
Red chili powder 3 tsps.
Coriander powder 1 tbsp.
Turmeric powder 2 tsps.
Bay leaf 2 nos.
Chopped tomato ¾ cup
Chopped green coriander 1 tbsp.
Curd (yogurt) 1 cup
Saffron ½ gm.
Garam masala powder 3tsp.
Milk ½ cup
Butter 50 gms.
Golden fried sliced onions¾ cup
Ginger julienne's 1 tbsp.
Oil 3 tbsps.

1. Pick, wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the Whole Garam Masala , bayleaf and salt and boil rice till ¾th done. Drain rice and keep aside.
3. Mix salt, ½ of the red chili powder, ½ of the choppedginger, ½ of the chopped garlic, 1 tsp. Garam MasalaPowder, ½ of the turmeric powder and Curd/Yogurt. Mixwell and put chicken pieces in this for an hour.
4. Heat oil in a Patila or a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Slicedonions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic,coriander powder, turmeric powder, red chili powder, 1 tsp.Garam Masala powder and chopped tomatoes. Cook forabout 5 minutes. Add marinated chicken and cook tillchicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinklesaffron dissolved in milk, remaining Garam Masalapowder, ginger julienne's, mint leaves, golden fried slicedonions and butter in between the layers and on top. Makesure that you end with the rice layer topped with saffronand spices.
8. Cover and seal with aluminum foil or Roti dough. Cook

Shrikhand Biscuit Pudding

Serves 4
4 cups Kesari shrikhand
20 Sweet biscuits
20 Chocolate cream biscuits
4 tbsps Butter (melted )
2 medium sized Ripe mangoes
1 Kiwi (peeled and sliced)
2 Plums (pitted and sliced)

1.Grease the base of a spring-form cake tin with a little melted butter.
2.Crush sweet biscuits in a mixer. Add melted butter and mix.
3.Put this mixture on the greased base of the spring-form cake tin and press lightly.
4.Arrange chocolate cream biscuits along the sides of the cake tin.
5.Chop mangoes and add to the shrikhand and mix.
6.Slice the kiwis.
7.Pour shrikhand into the cake and arrange the kiwi slices on the top.
8.Arrange the plum slices in the middle and chill till set.
9.Unmould and serve.

Malai Kofta

For the Kofta:

1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste 3
tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts

1.Boil the potatoes till tender.
2.Peel, mash and add salt to taste. Keep aside.
3.Mix all the other ingredients for the kofta into a paste.
4.Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
5.Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
6.Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
7.Add the pureed tomatoes and the masala powders.
8.Add the sugar and the ground peanuts.
9.The gravy will begin to thicken.
10.You can also add some malai to thicken it some more.
11.Mix in some water if necessary.
12.When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta.

Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Gobi Manchurian

1/2 kg cauliflower
3 tbsp corn flour
1 medium green capsicum, cut into thin strips
1 onion, cut into thin strips
1 1/2 tsp tomato sauce
1 tsp soya sauc
eA pinch of ajinimoto
1 tsp garlic paste
Red chilly powder to taste
1/2 tsp red chilly sauce
1 tsp chilly powder
Chopped coriander to garnish

1.Cut the cauliflower into small florets.Soak it in hot water for five minutes and drain.
2.Add corn flour, salt to taste and chilly powder to cauliflower. Mix well so that cauliflower is coated with cornflour.
3.Heat oil in a pan and deep fry the florets till golden brown. Keep aside.
4.Add three tsp of oil in saucepan and saute garlic paste.
5.Now add the onions and green pepper strips and saute for two to three minutes till the onions are transparent.Add the sauces and ajinimoto. Mix well.
6.Immediately, add the fried cauliflower and saute for two minutes over a medium flame. Garnish with chopped coriander

Ukadi Che Modak

2 cups of rice flour
2 1/2 cups of water
A pinch of salt
For the filling:
1 cup grated fresh coconut
1 cup of jaggery
2 tablespoons raisin
2 tablespoons cashew nut - chopped
1 tea spoon cardamom - grinded

Preparation of the filling:
1.Put 1 tablespoon of ghee in a kadhai and heat it.
2.Fry the chopped cashew nut till it becomes golden brown.Remove from the kadhai.
3. Put the kadhai on the gas stove again and put the grated coconut and jaggery into it. Mix well till the coconut becomes soft and till the jaggery melts and well blend with the coconut.
4.When the mixture is well cooked and becomes quite dry, take off the kadhai from the heat 5.Allow the mixture to cool. After cooling add the raisins, fried cashew nut and the cardamom powder to the coconut and jaggery mixture. Mix well. The filling is ready.

Now for the modak heat 2 cups of water in a vessel.
Add salt to the water. As the water starts boiling, add rice flour to the water.
Lower the flame. Mix well. See that lumps are not formed. It should be a smooth paste.
If you find the mixture is becoming too dry add the remaining 1/2 cup of water
Keep the vessel on the gas stove till the rice flour is cooked.
Take the cooked dough from the vessel and put on a wet cloth.
Cover the dough with the cloth and mash it with any metal tumbler base. This will make the dough softer.
Rub little ghee on you palms and take small portion of the hot dough. Make a ball out of it.
At one portion, press the ball with your finger to make a ditch into the ball.
From inside the ditch press side-wise to make a small round vessel-kind thing out of the ball. Put 2 teaspoons of the filling in the small vessel-shaped dough. Merge all the sides of the vessel to make in the shape of a fresh fig.
Take a colander spread little ghee in it. Place the modak in it. Make such 10-12 modak out of the remaining dough and place all in the colander.
Place the modak in such a way that they done

Spicy Spinach Wraps

1 recipe red gravy or green gravy

10-12 very large spinach leaves.
1 cup boiled vermicelli or rice noodles
1 stalk curry leaves
1 tbsp. Coriander leaves, finely chopped
1 small green capsicum, finely chopped
1 sprig spring onion, finely chopped
2 green chillies, finely chopped
1 tsp. Skinned black gram dal
1/2 tsp. Mustard seeds
1/2 tsp. Cumin seeds
3-4 tbsp. grated cheese s
alt to taste
1 tbsp. oil

1.Prepare gravy keep aside, heat when required.
2.Blanche spinach leaves for 30 seconds in boiling hot water.
3.Dab gently on a kitchen towel, keep aside till required.
4.Heat oil in a heavy pan, add seeds, dal, curry leaves, stir.
5.Add chillies, capsicum, and saute for 3-4 minutes.
6.Add spring onions, stir, add vermicelli, mix well.
7.Add salt, mix, keep aside.
8.Place a tbsp. Of mixture in center of each leaf.
9.Wrap securely from all sides.
10.Place all wraps in a casserole, pour gravy over them.
11.Bake in hot preheated oven at 200oC for 7-8 minutes or till cheese melts.
12.Garnish with chopped coriander

Red Tomato Gravy

2 large juicy ripe tomatoes
1 large onion
1 small capsicum
1 tbsp. coriander leaves finely chopped
1 tbsp. cashews or peanuts
1 tsp. each ginger & garlic grated or crushed
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala powder
3/4 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil or ghee

1.Dry roast peanuts or cashews lightly. Dry grind coarsely.
2.Semi puree tomatoes and capsicum together.
3.This should be done in a food chopper or grated.
4.Chop onions very fine or run in a chopper.
5.Heat oil or ghee in a heavy pan.
6.Add ginger garlic and stir for a moment.
7.Add onions and stir fry till light pink.
8.Add tomato capsicum puree, stir bring to boil.
9.Add all other masalas, salt, sugar and crushed nuts. Stir.
10.Add veggies at this stage. Mix.
11.Cover and simmer till gravy is thick and fat starts separating.
12.Garnish with coriander before serving.

Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.

Green Gravy

4 cups spinach chopped, washed and drained
1 cup bottle gourd grated
1 small onion finely chopped
1/2 tsp. ginger grated
2 tsp. wheat or millet flour
3 green chillies
1 tbsp. cheese grated (optional)
salt to taste
1 tsp. lemon juice
1 pinch soda bicarb
1/2 tsp. cinnamon-clove powder
3 tbsp. oil

1.Take spinach in a large vessel, add gourd and soda.
2.Toss to mix. Sprinkle 2 tbsp. water all over it.
3.Cover and put to boil on high, for 3 minutes.
4.Cool in a plate or run under tap water to cool.
5.Put in a mixie, add chillies, flour and a few pinches salt.
6.Run till semi-smooth.
7.Heat oil in a pan, add ginger, stir.
8.Add cinnamon clove powder, and stir.
9.Add onions, stir fry till light pink.
10.Add blended spinach mixture, all other ingredients except cheese
11.Stir and allow to cook till thick or 3-4 minutes.
12.Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more.
13.Garnish with grated cheese before serving.

Dum Aloo

Alu (small egg sized ones): 12
Onions (medium sized ones): 3 chopped
Tomato (medium sized ones): 2 pureed (ground to paste)
Curds : 1 Table spoon

(a) (red) Chilli powder. : 1/4 th of a small spoon
(b) Turmeric
(c) Coriander (Dhaniya) powder: 1 small spoon
(d) Cumin (Jeera) powder : 1 small spoon
Oil (for deep frying Alu)

Grind to a paste
Onions : 2 medium sized
Garlic : 5 big cloves
Ginger : 1/2 piece
Coriander leaves : 1/2 a small bunch
Green Chilly : 3 medium sized ones
Salt to taste

1.Lightly cook potatoes, peel and drill holes in them using a fork ; this is for the frying to reach the innards of the potatoes.
2ut some salt and turmeric powder in a vessel, put all the potatoes into this vessel and shake vigorously so that the powder is well spread over them.
3.Deep fry the potatoes until golden brown.
4.Retain one table spoon of the fried oil in the kadhai and keep aside the rest for future use.
5.Add some cumin (jeera) into the oil until they crackle.
6.Add the chopped onions and fry until dark brown.
7.Add the ground paste and stir fry for two minutes
8.Add the tomato puree, and all masala powders. Stir fry until the oil stands out.
9.Add the curds (beaten) in two batches so as to blend them into the gravy smoothly.
10.Add the fried potatoes stir for a few seconds and sufficient water so that the potatoes are just covered. Cook on high flame until the gravy thickens, add salt.
11.Garnish with sliced onions and chopped coriander leaves.

Eggless Apple Cake

2 cups Maida(All purpose flour)
2 peeled & grated Apples
2 tsp Baking Powder
2 tsp cooking soda
1/2 cup Butter
1 cup fine Sugar
6 tsp Milk / Milkmaid
A pinch of Salt
1/2 tsp Rose Essence/colour
2 tsp Kishmish (Manuka)

1.Mix & Seive maida,baking powder & cooking soda 2 times.
2.Beat Butter & Sugar for 5 mins.
3.Add grated apples,Manuka & rose colour to it,beat again for 2-3 mins.
4.Then add Maida,Baking powder,cooking soda to it & beat another 2-3 mins.
5.Grease a baking dish with ghee & sprinkle little maida.
6.Pour the batter in a baking dish & allow it to bake for about 40 -45 min at 350 F.
7.Let it get cool & then Serve.

Dam ki Bhendi

Lady's Finger - 250 grams
Red chili Powder -1/2 Tea spoon
Coriander seed powder - 1/2 Tea spoon (Dhania powder)
Ginger garlic paste - 1/2 Tea spoon
Turmeric powder - 1/4 Tea spoon
Coriander leaves - 4-6 sticks
Green chili - 1-2 cut into small pieces
Salt to taste
Oil - 6-8 Tea spoon

1.Cut the Lady's finger into small pieces 1/2 inch size.
2.Put it in the non-stick pan with lid or in a small utensil with lid.
3.Put all the ingredients along with lady's finger and keep it on the very low flame.
Then cover it with lid.
4.After every 2 minutes shake the utensil or stir it slowly, bhendi should not stick to the utensil.
5.Don't let the utensil or pan open. Cover it with the lid.
6.Then after 15-20 minutes, see whether the bhendi has become soft and oil leaves the pan.
7.Then remove it from the flame.Serve hot after 5-10 minutes

Chicken Fajitas

4 servings


For the chicken
1 pound boneless, skinless chicken thighs or breasts, cut into 4 pieces
1 tablespoon light olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons smoked paprika
1 tablespoon ground cumin
1/2 teaspoon garlic powder, such as Trader Joe's brand
1/2 teaspoon onion salt
1/4 teaspoon chipotle powder

For the slaw
1/2 pound prepared slaw mix (cabbage and carrots)
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon finely minced jalapeño pepper (not jarred)
1 tablespoon finely chopped cilantro leaves
1 tablespoon freshly squeezed lime juice

For the fajitas
8 to 12 5 1/2-inch corn tortillas
1 avocado, flesh only, cut into 1/2-inch slices
Salsa fresca (optional)
Chipotle-flavored hot pepper sauce, such as Tabasco brand (optional)


For the chicken: Combine the ingredients in a medium bowl. Cover and let rest on the counter to bring the chicken to room temperature (no more than 30 minutes).

Heat a dry skillet over medium-high heat until it is very hot. Place the chicken pieces, top side down, in the skillet and let them blacken for 2 minutes. Turn them over, reduce the heat to low and cover. Cook the chicken for 5 to 7 minutes, or until it registers 165 degrees on a meat thermometer. Remove the skillet from the heat, cover still on, and let the chicken rest for at least 10 minutes. Transfer the chicken to a large bowl. Strain the pan drippings into a cup, discarding the fat. When the chicken has cooled, slice it into 1/2-inch strips, place them in a bowl and pour the drippings over them. Cover and set aside.

For the slaw: Combine the ingredients in a large resealable plastic food storage bag. Toss to combine them well and refrigerate until ready to use.

To assemble: "Grill" each tortilla over a medium flame for a few seconds on each side. Place each one on a dinner plate. Line a quarter of the chicken slices a third of the way down from the side of the tortilla. Top with avocado slices; 1/4 cup of slaw; a spoonful of salsa, if desired; and a few drops of chipotle-flavored hot pepper sauce, if desired. Roll the tortillas up and serve.

Veg Manchurian

2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

1.Mix grated cabbage and carrots and squeeze the water out from them. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
2.Make small balls (like koftas) of the mixture .
3.Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
4.Now in a separate pan heat 2 tbsp oil. Sauté garlic, green chilies and spring onions.
5.Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
6.Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
7.Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

Vegetable Sizzlers

1 medium capsicum (should stand on its base )
1 medium tomato ripe and firm
1 carrot boiled, cut into 1/2\" slices
1 cup cabbage shredded
2 potatoes boiled and peeled
1 onion cut into rings or strips
3-4 beans boiled and halved
1 cup boiled rice
1 cup boiled noodles or spaghetti
1 tsp. red chilli powder
1 tsp. tomato ketchup
1/2 tsp. soyasauce
1 tsp. cornflour
1 tbsp. dried bread crumbs, fine
1 tbsp. butter
Salt to taste
1 tbsp. oil

1.Mix ginger, garlic,
2.Mash one potato well, cut fingers of the other.
3.Mix rice, mashed potato, cornflour, chilli powder, soyasauce, ketchup, salt.
4.Cut off cap from both tomato and capsicum. Scrape tomato from inside to form hollow.
5.Place capsicum in boiling water till limp. Drain and pat dry.
6.Fill both tomato and capsicum with rice filling. Brush with a little butter. Keep aside
7.Shape pattie of remaining mixture and shallow fry with oil. Keep aside.

To assemble sizzler:
1.Heat sizzler tray, place half butter in centre, add all vegetables, salt and stirfry.
2.Push to the sides, put remaining butter in centre. Add noodles, sprinkle salt and pepper, toss.
3.Push to sides inside the veggies. Place the capsicum, tomato and pattie in centre.
4.Turn carefully to sizzle all over.
5.Transfer tray to its wooden container.
6.Make tray very hot before serving and sprinkle very lightly with some white vinegar, to sizzle.
7.Serve piping hot with sauce, garlic rolls, etc

Cauliflower Appetizer

Cauliflower cut into florets - 1
Whole all purpose flour(maida) - 3 to 4 tsp
Corn flour - 2 to 3 tsp
Lemon juice - 2 to 3 tsp
Food color (orange) - 3 to 4 pinches
Ginger garlic plaste - 1 1/2 tsp
oil for deep frying
Cilantro for garnishing salt to taste

1.Take cauliflower florets and sprinkle all purpose flour (maida),corn flour and orange food colour in cauliflower florets.
2.Add lemon juice and ginger garlic paste.
3.Mix it well and keep in refrigerator for about 2 to 3 hours.
4.Meanwhile mix it 3 to 4 times so that all the ingridients mix well.
5.Finally Take oil in pan and let it heat on high flame and deep fry the florets and garnish with cilantro

Fried Modak

1 cup maida
Oil for deep frying

3/4 cup coconut
1/2 cup jaggery
1/2 tea spn cardamom powder
1 tea spn cashews(optional)
4-5 saffron strands(optional)

1. Heat 1 tbl spn of oil and add it to maida. Mix it very well till all the maida gets the oil. Add salt and water to make it a very stiff dough. Keep aside the dough for around 1/2 an hour.
2. Heat jaggery and coconut together till jaggery melts and forms a uniform mixture with coconut. Remove from fire and add cardamom powder, saffron strands and cashew pieces. Mix well.
3. Take small balls of the dough, roll it into small puris (if the puri becomes too thick, the modaks get a rubbery texture. Keep a round ball of stuffing on the puri and cover with the dough to give modak shape.
4.Heat oil and deep fry the modaks.

Banana Fritters


  • Ripe Plantains - 3 Nos
  • Refined Flour - 1/4 Kg
  • Sugar - 2 tbs
  • Baking soda (Optional) - Two pinch
  • Water - 1/2 cup
  • Salt - A pinch
  • Oil - For frying

1. Mix the second ingredients together with water and gently whisk for a few minutes until you have a fairly thick batter.
2.Cut each banana vertically in desired size. The banana should be well ripened and cut fairly thin.
3. Dip the banana slices in the batter. When the oil in the pan get heated well, fry the bananas until it became reddish brown. Drain the excess oil.
4.Serve the Banana Fritters hot.

Muli Ke Parathe

Ingredients :
Chapati Flour
1 Big Grated Muli (raddish)
4 to 5 Chopped Green Chilli
1/2 table spoon Cumin seeds(geera)
1/2 tea spoon Red Chilli powder
Chopped Green Corinder
Salt to taste
Oil or Ghee

1. First grate the muli and squeze out properly any extra water contents in it.
2. Mix chopped green chillies , Red chilli powder, Cumin seeds, chopped green corinder and Salt.
3.Add this mixture to the chapati flour, add 1 table spoon oil or ghee to it and make the dough throughly.
4. When the dough is made, make paratas and serve with Green Chetney or any curry of your taste.

Tomato Bhindi Sabzi

250 gms. fresh okra
1 medium tomato chopped
2 tbsp. tomato puree (fresh or canned)
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1/2 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
2-3 pinches asafoetida
1/4 tsp. each cumin & mustard seeds
salt to taste
1 tbsp. oil

1. Snip off stems and tips of okra.
2. Chop into 1/2” thick round pieces.
3. Heat oil in a saucepan.
4. Add seeds, asafetida, curryleaves, allow to splutter.
5. Add okra, stirfry till done, but not mushy.
6. Remove okra with a perforated spoon, keep aside.
7. Add tomato into same pan, stir and simmer for a minute.
8. Add all masalas powders, salt, stir, add tomato puree.
9. When puree begins to boil, reduce heat simmer for a minute.
10. Add in cooked okra, stir, cover and cook for 2-3 minutes.
11. Take off fire, pour into serving dish, garnish with coriander leaves.
12. Serve hot with puris, chappatis, or rice.

Kolhapuri Chicken Curry

1 kg Chicken
2 tsp Sankleshwari Red Chilli powder
3-4 tsp Oil
1/2 tsp Turmeric powder
4 tsp Curds
1 chopped Onion
2 tsp Coriander powder
1-1/2 tsp Garam Masala powder
Coriander for garnishing
Salt to taste

Ingredients for ground paste:
1/2 cup Dry Cocounut
2 Onions
1 Tomato
2 inch Ginger
8-10 Garlic
Roast the above in little oil and grind to fine paste.

1. Marinate chicken with curds, salt, turmeric for 2 hours.
2. In oil, add cut onions and fry till golden brown. Add marinated chicken and keep stirring. Add one litre of warm water and let cook on medium flame till almost done. Remove and keep aside.
3. Separetely heat oil and add ground paste, garam masala powder. Add salt to taste. Keep stirring till oil starts separating from masala. Add chicken and cook till done.
4. Garnish with coriander. Serve hot

Green Palak Paratha

3 Cups Of Wheat Flour
2 TeaSpoon of Besan (Gram Flour)
1/2 Pack of Spinach (Palak), Washed and Chopped
1 TeaSpoon of Red Chilli Powder
1/2 Cup Of Chopped Onions (Optional)
3 TeaSpoon Of Oil.
1/2 TeaSpoon of Garlic Paste,
1 TeaSpoon of Dhania-Jeera Powder (Cumin-Corriander Powder).
3-4 Green Chillies.
Turmeric Powder,
Hing Powder (Optional),
1 TeaSpoon of Seasom Seeds (Til),

1. Mix the Spinach with Green Chillies and chopped Onion (Optional). Put them in the blender adding a very little bit of water, just to make sure that they mix well. Blend it till it forms a paste.
2. Add Wheat Flour, Besan, Salt, Hing Powder, Turmeric Powder, Dhania-Jeera Powder, Red Chilli Powder, Seasom Seeds, Garlic Paste and heated oil to the above prepared Paste. Knead it by adding warm water (if required) and prepare a dough. By mixing Spinach in the form of Paste with the Flour imparts the lovely green color.
3. Let the dough set for about an hour.
4. Make 10 balls of the same size from it.
5. Roll them into round Parathas (little thicker than chapati) with a rolling pin.
6. Put these Parathas on the preheated pan and roast them by applying oil/butter on both sides.
Serve these 'Green Palak Parathas' with Red Tomato Chutney/ Pickle/ Curd.

Note: To make 'Green Palak Pooris' use the same method to make a dough, prepare small balls, roll them and then deep fry in oil. Happy Cooking.


Serving: Serves 6
3 ripe avocados, coarsley chopped
1/2 Cup minced white onion
1 jalapeno chile, (seeds and ribs removed, minced)
1 plum tomato, seeded and diced
1/4 Cup chopped fresh cilantro
2 to 3 Tablespoons fresh lime juice
Coarse salt
Tortilla Chips for serving

Place onion in a small bowl. Add enough cold water to cover. Let soak 20 minutes; drain.
In a bowl, combine avocados, onion, jalapeno, tomato, cilantro and lime juice. Season with salt, and mix to combine, mashing slightly. Serve with tortilla chips.

Flower Cupcakes

Serving: Makes 1 dozen regular or 3 dozen mini cupcakes
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups milk
Vanilla Buttercream
Chocolate pastel lentil candies, for flower centers

1. Preheat oven to 350 degrees. Line regular or miniature cupcake pans with liners; set aside. In a mixing bowl, whisk together flour, baking powder, and salt; set aside.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Scrape down bowl, and beat in vanilla.
3. Alternating, add flour mixture and milk to butter mixture, beginning and ending with flour. Scrape sides and bottom of bowl to ensure batter is thoroughly mixed.
4. Divide batter evenly among liners; fill regular pans three-quarters full and miniature pans to just below the top. Bake until golden and tops spring back when lightly pressed, about 20 minutes for regular and 15 minutes for miniature. Rotate pans once while baking. Turn out, and transfer to a wire rack. Let cool completely.
5. Fill pastry bags fitted with couplers with buttercream. To shape the petals: Use an Ateco #104 flat-petal tip. With the wide edge of the tip in the center of the cupcake, pipe the petal by making a halfmoon motion with the outer, thinner edge of the tip. Repeat until you have 5 or 6 petals forming a flower. Garnish the center with a candy. To shape the leaves: Use an Ateco #68 leaf tip with green icing to make the leaves by piping from the flower towards the edge of the cupcake, lifting off as you reach the end. Place iced cupcakes in refrigerator until ready to serve.

Source -

Apple Spice Cake

Serving: Serves 10
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Caramel Sauce
Nonstick cooking spray with flour

1. Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
6. batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
7. Remove from oven, and cool slightly on a wire rack.
8. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce

Pineapple Upside-Down Cake

6 ounces unsalted butter
1 cup dark brown sugar
1/2 fresh pineapple, cut crosswise, peeled, quartered lengthwise, cored and cut into 1/2-inch-thick slices
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
1/2 teaspoon salt
1 large egg
1/2 cup milk

Cooking Directions
1. Preheat the oven to 400 degrees F. Spray a 9-inch round cake pan with unflavored cooking spray. Melt 1 stick of the butter and set aside.
2. In a small saucepan, melt the remaining 4 tablespoons of butter with the brown sugar over medium heat, about 3 minutes. Spread the butter-and-sugar mixture in the bottom of the prepared cake pan. Distribute the pineapple slices evenly over the mixture and set the pan aside.
3. In a large bowl, combine the flour, baking powder, sugar and salt. In a medium bowl, beat together the egg, milk and the reserved melted butter. Stir the liquid ingredients into the dry ingredients until well combined; the batter will be thick. Using a rubber spatula, scoop the batter into the cake pan, spreading it until it reaches the sides of the pan.
4. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 15 minutes.

Yield: 8 servings

Simple White Cake

Ingredients - For 12 Cup Cakes
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. 3. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven.
For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Stuffed Peppers

8 side-dish servings or 4 main-course servings
1/2 cup extra-virgin olive oil
4 cups lightly packed fresh bread crumbs (see TIP, at right)
2 medium cloves garlic, minced
3 tablespoons minced flat-leaf parsley
1/2 cup coarsely chopped giardiniera (Italian-style pickled vegetables in a jar)
2 tablespoons capers, rinsed, drained and coarsely chopped
3/4 cup freshly grated Parmigiano-Reggiano cheese
3/4 cup freshly grated pecorino Romano cheese
1 teaspoon kosher salt or sea salt
Freshly ground black pepper
4 large red bell peppers, or a mix of red and yellow bell peppers
1 1/2 cups diced canned tomatoes (not drained)

1. Preheat the oven to 375 degrees. Use 2 tablespoons of the oil to grease the bottom of a baking dish large enough to hold 8 bell pepper halves.
2. Heat 1/4 cup of the olive oil in a large skillet over medium heat. Add the bread crumbs, garlic and minced parsley and cook, stirring frequently, for 8 minutes or until the bread is pale golden and starting to crisp. Transfer the bread crumbs to a large bowl. Add the giardiniera, capers, cheeses, salt, and pepper to taste, mixing gently but thoroughly. Set aside.
3. Cut the bell peppers in half lengthwise, including the stems. With a paring knife, remove and discard the seeds and white ribs. Spoon the filling into the hollowed-out pepper halves. Reserve any leftover stuffing for sprinkling over the peppers before baking.
4. Spread about 3/4 of the tomatoes in the bottom of the prepared baking dish. Arrange the peppers on top of the tomatoes. Spoon the remaining tomatoes over the tops of the peppers. Sprinkle with any remaining bread crumbs and drizzle the remaining 2 tablespoons of oil over the peppers. Bake the peppers for about 45 minutes to 1 hour or until the tops are nicely browned and the peppers themselves are just tender. Turn off the oven and let the peppers rest inside it for 15 to 30 minutes, until they are completely tender. Serve warm or at room temperature.

Manchurian Dosa

150 gms urad dal (black gram)
500 gms rice
10 gms methi (fenugreek) seeds
50 gms chana dal (bengal gram)
250 gms carrots
150 gms beans
100 gms green peas
5-6 green chilies, chopped
150 gms spring (green) onions chopped
50 gms oil
3-4 garlic cloves finely chopped
a small piece of ginger finely chopped
2 tsp soya sauce
1 tsp chili sauce
1/4 tsp ajinomoto
2 tsp corn flour
few coriander leaves chopped
salt to taste

1. Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours. Drain the water and grind to a smooth paste. Keep aside for 6-8 hours until it gets fermented.

2. Cut the carrots, and beans into small pieces and boil until they are tender along with green peas. Drain the water and keep aside.
3. Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces. Also add boiled carrots, beans, green peas, soya sauce, ajinomoto, chili sauce, little water and cook for a while.
4. Mix little water to the corn flour and mix well. Add this to the above carrots mixture and mix well. Sprinkle green onions and coriander leaves and remove from heat. The manchurian curry is ready.
5. Heat non-stick dosa pan and rub the pan with wet cloth. Now make dosas from the above dosa batter. Add the curry on the top and spread throughout the dosa. Sprinkle little oil, roll the dosa and remove. Repeat for the remaining dosas.

Maharashtrian Recipe Index

Snack ---- Main Course ---- Sweets



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Masala Idli

2 idlis, cubed
1 cup mixed vegetables of your choice
2 onions, chopped
1 small piece ginger, finely chopped
2 green chilies, chopped
1/2 tsp. red chili powder
1/2 tsp. coriander powder
1/4 tsp. turmeric powder
2 cinnamon sticks
2 cloves
2 cardamoms
1 tbsp of fresh coriander mint leaves (for garnishing)

1. Heat oil in a pan and add the cinnamon, cloves and cardamom. Then add the chopped onions and stir for few minutes till they turn golden brown.
2. Now add the vegetables and saute for few minutes. Then add the ginger, salt, chili powder,turmeric and coriander powder.
3. To this add the idlis and stir till contents are thoroughly heated. Transfer into serving dish and garnish with mint and coriander leaves.

Tip: Garlic can also be added. Add few tomatoes if desired. The idlis can be made to very small pieces using your hands instead of cutting into cubes for this dish. Try out the masala idli instead of the usual fried rice or biryani for a change.

Pesara Vada

Ingredients :-
250g green gram
25g ginger
5 green chilies
1 tsp cumin seeds
2 onions, chopped
2 sprigs curry leaves
oil for frying
salt to taste

Method :-
1. Wash the green gram and soak in water overnight. Drain all the water and blend them for 25-30 seconds. These should not be blended to fine paste.
2. To this batter, add chopped green chilies, onions, ginger pieces, cumin seeds, curry leaves, salt and mix well
3. Heat oil in a pan, place the batter on your palm, form an oval shape, insert your finger to form a hole in the middle of the batter and drop into the oil.
4 .Fry them on both sides until golden brown in color and crispy.
5. Serve hot with any chutney.