Tandlache Thalipeeth (Rice Flour Cakes)

Rice Flour: 2 Cups
Finely Chopped Onion: 1/2 Cup
Finely Chopped Green Chillies: 3 -4 (Adjust as per your taste)
Grated Coconut: 2 tbsp
Finely Chopped Coriander: 2 tbsp
Ginger - Garlic Paste: 1 tsp
Cumin Powder: 1 tsp
Salt to Taste
Oil for Frying

1. Mix all ingredients except water in a big bowl. Add enough water and knead these ingredients into stiff dough. Then pour some oil in the bowl and knead the dough again. Keep this dough aside for 30-50 minutes covered with wet cloth.
2. After 30-50 minutes knead dough again and make small golf size balls.
3. You can make thalipeeths on thick plastic sheet or wet cotton cloth.
4. If you are using plastic sheet apply some oil to the sheet. Then take one ball, flatten it in your palm & then place that flattened ball on sheet. Press that ball with your fingers evenly. If you want you can deep your fingers into water to enhance this patting. Make sure thalipeeth should be just size of your palm because if you make it bigger it will break while lifting it. If you are using cotton cloth then you can make bigger thalipeeth. Make 2-3 small holes to thalipeeth so that they can cook evenly.
5. Heat non-stick tava or griddle. Apply some oil. Remove thalipeeth from sheet gently & place it on the tava. If you are using cotton cloth, you can place thalipeeth on tava with cloth. Then sprinkel some water and remove cloth. For next thalipeeth just wash the cloth littlebit.
6. Apply some oil to the edges and through holes. Cover it with lid. Cook it from both sides.
7. Serve this hot thalipeeth with curd or any type of pickle.

Instead of using just rice flour you can use different kinds of flour (wheat, bajra, jawar, ragi, besan) according to your taste. You can also use finely chopped vegetables or leftover sabjis in it.

Thalipeeth using rice, bajra, jawar flour & turmeric powder

Kachchhi Dabeli

Pav / Buns: 4
Butter or Oil: 2 tsp

For Filling
Potatoes (Boiled & Mashed): 2 Large
Cumin Seeds/ Jeera: 1 tsp
Dabeli Masala: 1 tbsp
Asafoetida / Hing: Pinch
Oil: 2 tsp
Tamarind Chutney: 1/2 Cup
Salt to Taste

To Serve
Roasted Peanuts: 1/2 Cup
Finely Chopped Onion: 1/2 Cup
Finely Chopped Coriander: 1/2 Cup
Very Thin Nylon Shev: 1/2 Cup
Pomegranate Seeds/Anar or Sliced Grapes: 1/2 Cup
Garlic Chutney / Mint Chutney : 3 tbsp
Tamarind Chutney : 3 tbsp

For Filling
1. Heat oil in a pan. Add cumin seeds. When they crackle, add hing & Dabeli Masala. Fry for a minute.
2. Then add smashed potato, salt , some water and mix well. Cook for 2-3 minutes.
3. Remove from fire, add small amount of tamarind chutney and mix well. Keep aside.

To Serve
1. Cut the pav horizontally without cutting through.
2. Spread tamarind chutney evenly on both sides of pav.
3. Then spread mint or garlic chutney evenly.
4. Place a portion of the filling on the lower half of bun.
5. Sprinkle some chopped onion, peanuts, coriander, shev, anar or grapes.
6. Heat tava. Add some butter. Toast both sides for 1-2 minutes. Remove in a plate.
7. Apply some tamarind chutney on the edges and sprinkle some shev on it and serve.

Garlic Chutney

Garlic Cloves, Peeled: 1 Cup
Chilli Powder: 1 tbsp
Lemon Juice: 1 tbsp
Salt to Taste

1. Combine all ingredients and blend it with 1/4 cup of water to smooth paste.
2. Before using, dilute with water and use as required.
3. Keep it refrigerated.

Source: Tarla Dalal

Tamarind Chutney

Deseeded Tamarind / Imli : 1/2 Cup or Tamarind Pulp: 1/4 Cup
Deseeded Dates / Khajur: 1/2 Cup
Jaggery / Gur: 1/4 Cup
Red Chilli Powder: 1 tsp (Adjust as per taste)
Cumin Powder: 1 tsp
Coriander Powder: 1 tsp
Salt to Taste

1. Wash dates and tamarind and place them in a bowl. Add 1 cup water & keep aside for 5-6 hrs. 2. After 5-6 hrs, blend all ingredients in a blender until smooth. If required add some water.
3. Strain the mixture through sieve.
4. Keep this chutney in a air- tight container.
5. Keep it refrigerated. It will remain good for atleast 2 weeks.

- If you are in hurry, you can place all ingredients and 4 cups water in a saucepan. Boil for 20-25 minutes. Strain it.
- The chutney should be little bit sweet than sour.

Whole Moong Dosa

Whole Moong/ Green Gram: 1 Cup
Green Chillies: 2
Ginger - Garlic Paste: 1 tsp
Coriander Leaves: 1tbsp
Salt to Taste

1. Soak whole moong in sufficient water for atleast 7-8 hrs.
2. Grind all ingredients to a smooth paste using sufficient water.
3. Heat nonstick tava/ griddle. Pour one spoonful of batter on tava & spread evenly in circular motion.
4. Apply some oil around the edges. Cover the dosa with lid.
5. After 2 minutes turn dosa and cook for another 1 minute.
6. Serve hot dosa with coconut chutney or sauce or any pickle or curd.

For variation you can sprinkle finely chopped onion, green chillies on recently poured batter.

This is my entry for Weekend Breakfast Blogging: Healthy Eats

Dabeli Masala

Dry Red Chilli: 1
Dhania/Coriander Seeds: 1 tsp
Cinnamon Stick: 1/2 inch
Cloves: 2
Jeera/Cumin Seeds: 1/4 tsp

1. Roast all ingredients in a pan for 2-3 minutes.
2. Grind to fine powder.
3. Store in a air tight container & use as required.

Source: Tarla Dalal

Suralichi Wadi (Khandvi)

Besan/ Chickpea Flour: 1 Cup
Buttermilk: 2.5 Cups
Turmeric Powder: 1/2 tsp
Salt to Taste

For Filling:
Fresh or Thawed Grated Coconut: 1/2 Cup
Finely Chopped Cilantro: 2 tbsp
Minced Fresh Ginger: 1 tsp
Minced Green Chillies: 2 (optional)
Salt to Taste

Oil: 1 tbsp
Mustard Seeds: 2 tsp
Hing/Asafoetida: a pinch

1. Whisk buttermilk, besan, turmeric powder, salt and make a smooth paste.
2. In a bowl, mix coconut, cilantro,ginger, green chillies & salt.
3. Set out about 3-4 dinner plates or cover cutting board with aluminium foil or you can use thick plastic paper.
4. Transfer besan paste into a non-stick pan and heat on a low flame, stirring constantly so that you don't get lumps.Keep stirring until the batter becomes thick. Cook it until it is can be rolled properly once smeared on a plate.
5. When done, spread batter on plates in thin layer, using gentle circular motion. Let it cool for 5-10 minutes.
6. Then sprinkle the coconut filling evenly on the thin layer.
7. When set with the help of knife cut the thin layer into 1 inch wide strips.Then gently roll each strip into a tight roll.

8. Arrange all rolls in a serving dish.
9. Make the tempering by heating oil and spluttering mustard seeds and asafoetida in it. Pour the tempering evenly on the rolls.
10. Garnish with chopped coriander and grated coconut.
11. If you want you can squeeze some lemon juice on top.

1. Remember the propotion 1 Part Besan : 2.5 Part Buttermilk
2. Make sure buttermilk is not so thin.
3. As mixture cools fast, make wadi in small quantity at a time.
4. While cooking besan mixture stir continuously to avoid lumps.
5. If you don't want to stir continuously you can cook besan mixture in microwave.

Dinkache Ladoo (Edible Gum Ladoo)

Dink / Edible Gum: 1/4 Kg
Finely Grated Dry Coconut: 1/2 Kg
Kharik / Dried Dates broken into small pieces: 1/2 Kg
Khus Khus / Poppy Seeds: 1 Cup
Chopped Almonds & Cashews: 1 Cup
Sugar or Jaggery: 1 Kg
Ghee/Clarified Butter : 1/2 Cup
Zaipha/Nutmeg Powder: 1/2 tsp
Elaichi/Cardamom Powder: 1/2 tsp

1. Fry the gum in small amount of ghee, it will fluff up fast into white balls. Pound this gum into a coarse powder and keep aside.
2. Dry roast coconut till it turns light brown and keep aside.
3. Pound small pieces of khariks and make them very fine. Roast this kharik in small amount of ghee for 4-5 minutes.
4. Dry roast khus khus, almonds and cashews seperately. Keep aside.
5. All dry ingredients in a bowl except sugar or jaggery.
6. In another pot add sugar or jaggery and 2 cups of water. Boil the mixture until you achieve a one thread consistency.
7. Then mix all ingredietns into this syrup and mix well.
8. When this mixture is little bit hot, rub your hands with a little ghee. Carefully take a handful of the mixture and make ladoos.
9. These ladus can remain good for lot of days.

Note :
- The gum cooks very quickly so when frying add very little at a time. Make sure that the gum does not burn or become dark brown.
- These ladus are very good for pregnant women and new moms.
- In cold weather you can eat these ladoos to get more energy.

Stuffed Karela (Bitter Gourd)

Medium Sized Karela(Bitter Gourd): 4
Finely Chopped Onion: 1 Large
Finely Shredded or boiled & mashed Potato: 1 Small
Karela Seeds (otional)
Ginger Garlic Paste: 1/2 tsp
Besan: 1 tsp (optional)
Cumin Seeds: 1 tsp
Red Chilli Powder: 1- 1/2 tsp
Amchur(Dry Mango) Powder: 1 tsp
Finely Chopped Coriander Leaves: 1 tbsp
Salt to Taste

1. Wash Karelas and remove the outer skin. Remove both ends.
2. Make a slit lenghwise and remove all seeds.
3. Heat oil in a pan. Add cumin seeds. Add chopped onion. Fry onions till it get light brown. Then add ginger - garlic paste. Stir for a minute.
4. Then add finely shredded/ mashed potato, besan,salt, karela seeds, chilli powder & amchur powder. Stir for a while. Add chopped coriander leaves. As we are going to stuff this stuffing into karela and again we are cooking karela, it is not necessary to cook this stuffing for long period. Just make sure all ingredients are mixed well.
5. Cool this mixture.
6. Now stuff karelas with above mixture. Tie karela with a thread so that stuffing mixture does not come off while cooking.
7. Now heat oil in a non - stick pan. Add stuffed karelas. Cover the pan with lid. Cook these karelas on medium heat. Turn them in between slowly.
8. Serve hot with Roti, Chapati or Rice.


Red Raddish Sabji

Red Raddish - 2 Bunches
Green Chillies - 5 to 6
Garlic Cloves - 2
Tomatoes - 2
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1/4 tsp
Hing - Pinch
Salt to Taste

1. Wash red raddishes and leaves.
2. With the help of steamer, steam red raddish with leaves, whole tomatoes & green chillies.
3. When raddish almost cook, remove raddishes from steamer. Let it cool for 5-10 mins.
4. Then blend raddish, tomatoes & green chillies in a blender till smooth paste.
5. Heat oil in a pan, add cumin seeds. Let them crackle.
6. Add chopped garlic. Fry garlic till golden brown.
7. Then add hing & turmeric powder. Fry for a minute.
8. Add smooth paste of readdish to the pot. Stir the paste.
9. Add salt to taste. Cook for a while till almost all water evaporates.
10. Serve hot with roti, chapati or Phulaka.

If you are in hurry, you can first grind raddish with leaves, tomato & green chillies. Then just give tadka as given in the recipe & add this paste. Just you have to cook for extra 5-10 minutes.

Spicy Palak & Potato Sabji

Fresh Spinach Leaves: 1 lbs
Large Potatoes: 2
Sliced Onion: 1
Capsicum (Seeded & Sliced): 1 Medium
Mixed crushed Coriander Seeds , Mustard & Cumin Seeds: 1 tsp
Curry Leaves: 4-5
Chilli Powder: 1 tsp
Ginger - Garlic Paste: 2 tsp
Finely Chopped Coriander Leaves: 1 tbsp
Salt to taste
Oil: 2 tbsp

1. Wash spinach leaves thoroughly and cut off any extra long stems.
2. Peel the potatoes and cut into slices.
3. Blanch the spinach in the boiling water for about 2 minutes. Drain the water, place the spinach in a sieve to drain any excess water and set aside.
4. Heat the oil in a heavy bottomed pan. Add mixed crushed seeds and fry over moderate heat for 30 seconds until aromatic.
5. Add curry leaves and onion. Fry until onion is soft and light golden in color.
6. Reduce heat and add chilli powder, ginger - garlic paste and salt to taste. Stir -fry for 30 seconds, then add the potato and stir gently for a minute or so.
7. Add capsicum and spinach, cover with a lid and cook over low heat for 8-10 minutes until the potato is tender. Stir in between. Try not to break the potato slices.
8. Garnish with coriander leaves.
9. Serve hot with chapati or roti or phulake.

Coconut Chutney

Grated Coconut - 1 cup
Chopped Green Chillies - 2
Split Gram Dal - 1 tbsp
Some Chopped Coriander Leaves
Ginger Garlic Paste - 1 tbsp
Salt to taste
Sugar to taste

For the tampering:
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Curry Leaves 2-3
Pinch of Hing / Asafoetida

1. Roast split gram dal and keep aside to cool.
2. Put all ingredients in to blender with water and blend it.
3. You can add water depending upon how you want the chutney.
4. For tampering, heat oil in a small kadhai. Add mustard seeds, curry leaves and pinch of hing.
5. Stir it well till mustard seeds crackle.
6. Pour this tempering over the chutney and mix well.
7. Serve this chutney with any type of dosa, uttapa, idli, vada etc.


Chana Dal /Kala Chana /Black Chick Peas - 2 cups
Urad Dal - 1 cup
Rice - 1/2 cup
Wheat Grains - 1/4 cup or you can use Wheat Flour
Mustard Seeds - 1/4 cup
Cumin Seeds - 2 tbsp
Coriander Seeds - 2 tbsp
Hing / Asafetida -1 tsp
Dried Red Chillies - 2 or 3
Turmeric Powder - 1/2 tsp
Soonth / Dry Ginger Powder - 1 tsp
Nutmeg Powder - 1/4 tsp or Nutmeg - 1/2

1. Heat a pan. Dry roast all ingredients except hing, soonth, turmeric & nutmeg till light brown. Let it cool.
2. Once cooled down, grind all roasted ingredients and remaining ingredients in a mixer till fine powder.
3. Sieve this powder and store it in air - tight container. Metkut will remain fresh for several weeks.

Serving Suggestions:
1. Add metkut, ghee, lemon juice to some rice. Mix well & eat when rice is hot.
2. You can use this at the time of making any type of Chiwda or Maharashtrian Murmura Bhadang.
3. Add some metkut, salt, sugar, finely chopped coriander to yogurt. Eat like a raita.
4. Make a toast of bread slice, apply some butter, metkut & salt. Eat when toast is hot.