Vidya Baindur's Home Thali specials

DESCRIPTION This Pattice is very yummy..& very easy to make .Mostly I make this on Christmas Day.all kids love pattice.We can make Pattice with different stuffings as with Mutton Kheema,or Vegetables,or Greeen peas.This a most favourite dish at my home. INGREDIENTS.. 1.Chicken Kheema- 250gms. 2.Onion-1..Finely chopped. 3.Grated Ginger paste-1tsp. 4.Grated Garlic paste-2tsp 5.Oil-2tabsp for making stuffing,& to shallow fry 6.Pepper Powder-1/4tsp. 7.Red chilli powder-1/4tsp. 8.Garam Masala powder-1/4tsp. 9.Salt-asper taste. 10.Potatoes-4-5 11.Bread slices-3 12.Green Chillies-Finely chopped-2 13.Tomato Ketchup-1tabsp. 14.Dhania Leaves. PREPARATION... For Stuffing...wash chicken kheema.In a pan take 2tabsp oil ,add 1 finely chopped onion.,1tsp grated ginger,1tsp grated garlic,2-3 finely chopped green chillies,fry till onion get soft,then add chicken kheema,Add less than1/4 tsp pepper powder.1/4 tsp red chilli powder,1/4tsp garam mas

Description... Red Pumpkin puris are sweet puris.these puris are also called Gharge in Maharashtra.these puris can be preserved for 3-4 days.so very good while travelling..even they are good for kid's tiffin box.. Ingredients.. 1.Red Pumpkin pieces-1 cup 2.Jaggery (Gud)-little less than 1/2 cup or as per taste. 3.Wheat Flour-as needed to make puri dough. 4.Salt-as per taste. 5.Oil-1tabsp for dough and more to deep fry. 6.Water-3-4 tabsp to cook Red Pumpkin. Preparation.. 1.Remove skin of Red Pumpkin pieces and boil it with salt till soft. 2.after cooling add Jaggery in it.mix it well till it get dissoved. 3.Add some oil in it then add wheat flour and knead it .make a dough. 4. Make small balls and roll it in puris. 5. Deep fry these puris.. 6.These puris can be preserved for 3-4 days.

Red Pumpkin Phodis Recipe..... Make thin slices of it with skin..then apply salt,hing,haldi,&red chilli powder to it..mix properly.then add some rice powder&fine rava in it.cover all pieces properly.then deep fry it till crispy on low flame..serve hot  phodis.. Long String Beans Talasani Recipe... cut Long String Beans..make tadka of oil,lots of crushed garlic,add red chilli powder ,haldi,add chopped Beans pieces in it..add salt and pinch sugar if u like. add little water to cook..keep lid and cook it..talasani is ready to serve.. CauliFlower-Dal Ambat Recipe.... Boil big10 to 15 pieces of cauliflower pieces with some salt and water. Cook1cup Toor Dal in pressure cooker till very soft. then mash it.add cauliflower pieces in it.fry less than 1/4 methi seeds in few drops of oil add 3-4 whole red bedgi chillies in it.grind together fresh 1 cup grated coconut,small piece of chich, 1/tsp haldi,and fried methi & red chillies in to a fine paste. add thi

Description.. Sweet khadis,very quick & easy... Ingredients.. 1.Maida-1 cup 2.Sugar- 1.3/4 cup ...little less than 2 cups. 3.Milk-1 cup 4.Ghee ( home made)-little more than 3/4 cup 5.Vanilla Essence-1 tsp. or Elaichi powder-1 tsp. 6.Red Food colour-1 drop. Preparation.. 1.Mix sugar & milk together.and boil it. 2.In a non stick pot add ghee and heat it..then add Maida...roast it till we get nice roasted aroma.and maida becomes little pinkish . 3.Then add sugar-milk boiled mixture in it.and keep stirring on low flame.add essence.and add drop of red  or any food colour..keep stirring until mixture gets little thick..and you can see some whitish colour to the  mixture on the sides of a pot.it should not be very thick..remove the pot from the gas when you see that  mixture is not sticky..this whole process will need just 5 to 8 minutes.. 4.Then keep the pot down and keep stirring the mixture till you get nice thick dough and.it shou

Description: Easy to make Chocolate Walnut Fudge, loved by kids and adults too. Recipe credit: My daughter in law, Divya Baindur Ingredients: 1. Marie Biscuits 150gms (1big packet) 2. Cocoa powder - 3 tabsps 3. Walnut - 100gms. 4. Milkmaid tin/Mithaimate - 395/400 gms 5. Milk (1/2 of milkmaid/mithaimate tin) Method: 1. Crush Marie Biscuits 2. Add Cocoa powder, add powdered walnuts (coarse powder), add milkmaid, milk and mix together 3. Heat it for 3-5minutes on low flame 4. Spread it in a dish. 5. Garnish with some walnuts. Keep it in fridge & serve it. Note: Tastes good even when served hot....

Description... Bangda Dodhak is a konkani fish curry..aroma of haldi leaves is great in this curry.. Ingredients..\\ 1.Banda Fish- 1/2 kg. 2.Grated Fresh Coconut- 3 to 4 tabsp. 3.Bedgi and Kashmiri whole red chillies- 10-12 4.Garlic- 2-3 5.Haldi- 1/2 tsp. 6.Coconut oil- 2 tabsp. 7.Haldi pan- 5-6 8.Kokum- 4-5..as per taste.. 9.Salt- as per taste. 10.Teppal ( tirphal)- 7-8. Preparation.. 1.Clean and wash Bangda Fish..Apply little salt. 2. Fry whole red chillies in few drops of oil for 2 minute. 3.Grind grated coconut,fried red chillies,garlic,haldi,with some water. make fine paste.. in a final round add teppal in it ..and grind only for 1 round..add salt and mix it. 4.Mix above masala with Bangda Fish.. 5.In a pan keep spread 3 haldi pan ..spread Bangda on it..add kokum pieces.spread some more teppals on it..sprinkle coconut oil on it..cover it with haldi pan.add very little water if necessary..cover it with lid.. 6.Cook till Fish gets cooked..do not overcook..

Description.. Above pic is my preparation of PATRANI MACHI......POMFRET STUFFED & APPLIED GREEN MASALA , THEN WRAPPED IN A BANANA LEAF & READY TO STEAM, AFTER STEAMING IN BANANA LEAF,...& FINALLY STEAMED POMFRET READY TO SERVE .... Ingredients.. 1.Pomfret Fish-4-5 2.Grated Fresh Coconut-2-3 tabsp. 3.Green Chillies- 5-6 . 4.Dhania leaves-1Bunch 5.Pudina leaves-1small Bunch. 6.Garlic- 7-8 7.Ginger-2inch. 8.Jeera-1.1/2 tsp. 9.Lemon Juice-1 lemon 10.Banana Leaf-2-3 11.Salt. 12.Haldi-1tsp. 13.Roasted Jeera Powder-1/2 tsp. Preparation.. 1.Clean and wash Pomfrets.Make slits from side on both sides(up and down). 2.Apply salt and haldi to it. 3.Grind Chutney with dhania leaves, pudina leaves, green chillies chopped, fresh grated coconut, grated ginger and garlic, and jeera.. 4.add salt as per taste.add lemon juice to the ground chutney.I haved added roasted jeera powder in it.(optional). 5.Stuff this masala in the pomfrets.and apply so

Carrot koshimbir Recipe.. grate carrots..add finely chopped onion , finely chopped green chilli, grated coconut,salt,pinch of sugar(optional), mix together..then make tadka of ghee rai,whole red chilli, curry patta,hing..add in koshimbir.add little lime juice if you like... mix it..garnish with dhania leaves ..and serve. Jeera-Mirya (cumminseeds n black peeper coconut kadhi..Recipe.. In 1/tsp.ghee fry 2tsp jeera,1/2tsp miri(black pepper) ,2-3garlic chopped till light brown,add 1 or 2 red whole chillies in it.. grind this with 2wati fresh grated coconut in fine paste.. then add some water in this ground masala,add some salt, 2 kokum,and boil it for 2 minutes.. switch off the gas before it starts boiling..then add tadka of ghee and 4-5 garlic in it..kadhi is ready to serve.. Stuffed Capsicum...Recipe.. cut round top piece around the stem of small 4-5capsicums.then remove seeds from it. .in a bowl mash the 3-4 boiled potatoes,add finely chopped 1 onion,finely cut 4-5

Description.. This Biscuit Pudding is very yummy.. we can make it very fast..its a superb dessert. Ingredients.. 1.Marie biscuits-24 2.Custard Powder-2/3 tabsp. 3.Milk-500ml. 4.Sugar -4-5tabsp. 5.1/2 tsp vanilla essence- 1/2 tsp. 6 mix dry fruits Crushed- 3tablsp. 7 kismis- 2tsp. 8.hot water - 3/4th cup 9.sugar-1/4cup. 10.cocoa powder.- more than 1/2 cup ..(add more cocoa powder if you want more flavour). 11.Choco Sprinkles...as required. Preparation.. 1.Heat 1/2 cup milk .add 4/5 tabsp.sugar.mix it well.then add custard powder boil it till custard gets desired thickness.add vanilla essence.mix it. 2.To this mix add dry fruits, kismis and keep aside. 3.In 3/4 cup hot water add 1/4 cup sugar and make sugar water, add cocoa powder in it.and mix well 4. Dip 3-4 biscuits in the cocoa mix at one time.Dip them till they get soaked. But they should not get too soaked. 5.Lay these biscuits in a serving dish..spread custard on it.. then again keep

Description.. These home made chocolate cookies are very tasty...Recipe credit to my friend Radhika Kumar..Thanks Radhika!! Ingredients.. 1.All-purpose flour- 2 and 1/2 cups 2.Baking soda- 3/4 teaspoon 3.Salt-1/2 teaspoon 4.Unsalted butter , softened- 3/4 cup 5.Granulated sugar- 1/2 cup 6.Firmly packed dark brown sugar- 1/2 cup 7.Egg- 1 8.Vanilla - 1 teaspoon 9.Semi-sweet chocolate chips- 1 cup Preparation.. 1.In medium bowl, combine flour, baking soda and salt. 2.In large bowl, beat butter and sugars with electric mixer until light and fluffy. 3.Add egg; mix well. 4.Add flour mixture to butter mixture; mix well. Stir in chips..make a dough. 5.Make round small shapes of dough.press it lightly.keep it in ungreased baking tray . 6.Bake 22 to 25 minutes or until edges are golden brown in microwave on convention bake . 7.Cool 3 minutes on tray; remove and cool completely .

Description.. Shrewsbury Biscuits are very tasty... these Biscuits are round in shape but this time I tried to make it in different shapes..Hope you all will love it.. Ingredients.. 1.Plain or All purpose Flour (Maida)-1.1/2cup 2.Sugar-1/2 cup 3.Butter-1/2cup 4.Egg-1 5.Lemon Juice-2tsp. 6.Lemon Essence-1/4tsp. 7.Vanilla Essence-1/2tsp. 8.Baking Powder-1/2tsp. Preparation.. 1.Sieve the flour.add baking powder in it.sieve it again. 2.Rub the butter in it lightly till well blended. 3.Add sugar in it.and mix well. 4.Add well beaten egg in it.add vanilla essence,lemon juice,lemon essence.mix well. 5.Make a soft dough.roll out on a flour board.1/4inch thickness,cut with desired shapes cutter.or make round shape.prick with a fork. 6.Bake at 150'C.or 300'F for 15 to 20 minutes..(I MADE IT IN MICROWAVE OVEN ON CONVENTION BAKE). 7.Shrewsbury Biscuits are ready..

Onion-Ginger Tambli...Recipe... onion-ginger tambli..its very good with rice and fish fry.tht is yummy combo.. grind together fresh grated coconut, 2kasmiri chillies or bedgi chllies,small piece of tamarind,.. after making fine paste add chopped finely onion,small piece of ginger..again grind for jst 1 -2 rounds.. mix it with salt and add water as u need(I add little dahi or buttermilk in it) ..no need of heating..you can serve it on hot rice .it is lovely..

Palak Dal...Recipe.. Boil 2cup toor dal,and 1cup finely chopped palak with water in pressure cooker till 3 whistles.then remove it &mix it till dal gets fully mashed.add more water if needed .make tadka of 2sp oil,add 4-5 garlic chopped,1/2tsp udid dal, 1/4tsp jeera, 1/4tsp rai, 2red chillies ,few currypatta, pinch haldi..then add mixed cooked dal and palak in it..while boiling add 3green chillies chopped,1tomato pieces, add salt as per taste, 1/4tsp sugar (optional).then boil dal for few minutes till all get well mixed..palak dal is ready to serve. Red Pumpkin (Lal Bhopla) Khatt....Recipe... Remove skin of 250gms Red pumpkin.make pieces, add 3green chillies,salt.and little water. boil it till soft.then grind grated 1wati grated fresh coconut,boiled Red pumpkin and green chillies,small piece of tamarind.Make fine paste.then add tadka with ghee ,rai,red chilli,&hing.Khatt is ready to serve. Palak Talasani...Recipe.. Wash and clean 1 bunch of Palak.chop it finely.I

Spiritual Significance of Naga Panchami- rituals and significance- Garuda Panchami- Nag Panchami The celebration of Naga Panchami is the victory of Lord Krishna over the mythical Kaliya, a monstrous black serpent that was killed by Krishna in the Yamuna river. Kalia had terrorized the villagers and Krishna was assigned to tame him. It is believed that the tussle that happened between Krishna and Kalia- the serpent is so famous that when Krishna emerged winner, he stood on the hood of the snake and the Snake acquired the feet impressions of the Lord as a mark of servility. The story is called as the “Kaliya Mardan” It is also believed that seeing the footprints of Lord Krishna- the Avataar of Lord Vishnu, Garuda(the eagle) who is the natural enemy of the serpent, does not harm it. There is an interesting story of why the Eagle and the Snakes are mortal natural enemies. Snakes and serpents have great place and position in our ancient Hindu mythology. Basically during this time, when

Importance and Significance of Vara Mahalakshmi ... The word 'Lakshmi' is derived from the Sanskrit word "Lakshya", meaning 'aim' or'goal', and she is the goddess of wealth and prosperity, both material and spiritual and by praying her she will guide to achieve this material as well as spiritual goal. Lakshmi is the household goddess of most Hindu families and every Hindu knows about it, and especially favorite diety of women. Although she is worshipped daily, the festive month of July/August/October is Lakshmi's special month. Lakshmi Puja is celebrated in Shukla Paksha Shukravar in Shravan Masa (month) , Navaratri in Ashwini masa and also on the full moon night of Kojagari Purnima, and also during Karthik masa in Diwali. The Lakshmi Form: Lakshmi is depicted as a beautiful woman of golden complexion, with four hands, sitting or standing on a full-bloomed lotus and holding a lotus bud, which stands for beauty, purity and fertility. Her four hand

Description.. very easy,and quick recipe..this cake is most favourite of people who don't eat eggs.even without eggs this cake is spongy and soft..so try it out... Ingredients.. 1.Rava-1 big cup. 2.Butter milk-1same big cup. 3.Sugar-1cup(if you like less sweet then take 3/4cup) 4.White Butter(Loni) or any other Butter-2 tabsp. 5.Soda-Bi-Carb.(eating soda powder)-1/2tsp. 6.Baking Powder-1/2tsp. 7.Vanilla essence -1/2tsp.or( Elaichi powder-1/2tsp.) 8.Walnuts,Cahewnuts,Raisins-as per taste. 9.Saffron (Kesar)-as needed Preparation.. 1.Take Buttermilk in a big bowl.add butter in it.mix well.add sugar in it and mix well. 2.Add Vanilla essence or Elaichi powder in it.add Walnuts,Cashew pieces,Raisins..mix well. 3.Add  Rava in it..and mix it.there should not be any lumps.then add soda-bi-carb and baking powder in it.mix it well. 4.Keep this batter for 1 hour. 5.Grease Cake tin.and add batter in it.. 6.sprinkle some saffron (kesar) above the batt

DESCRIPTION.. Chaklis with left over chapatis ..its very new & innovative crispy dish.. i had seen this dish on tv.since then I started to make it..all my family members love these chaklis..so thought of sharing this recipe with all.. Ingredients.. 1.Left over Chapati powder-2 wati. 1.Poha (Beaten Rice)-3 tabsp. 3.Maida- 4-5 tabsp. 5.Oil for mohan-4tabsp. 6.Oil-To fry. 7.Dhania powder-2tsp.\ 8.Jeera poder-1/2 tsp. 9.Red chilli powder-1tsp. 10.Haldi-1/4tsp. 11.Ajwain-1/4 tsp. 12.Til-1tsp. 13.Salt-as per taste. 14.Water-to knead dough. 15.Hing-1/4tsp. Preparation.. 1.Make fine powder of chapatis,and poha in a grinder. 2.take this powder in a big bowl,add maida, salt, red chilli powder, haldi , hing, dhania powder, jeera powder in it.add ajwain, til in it.and mix it properly. 3.heat 4tabsp of oil and add this mohan in chapati mixture..mix it.then add water and make medium hard dough.knead this dough nicely. 4.Take big round of dough and fill it in chakli mould..press this mould an

SPROUTED VAL( DALIMBI) BHAAT (RICE)....Recipe.. 1.Soak 1 watiVal for 5-6 hours.then remove water and keep it in warm place for sprouts for over night.after it get sprouts keep it in water for some time.then remove skins. 2.Wash 1.1/2 wati rice and keep for 1 hour. 3.Grind 2tabsp dhania leaves chopped ,2-3green chillies,3-4 garlics.make fine paste without water.dry roast 2tabsp.fresh coconut and 1tsp.jeera.make powder of it. 4.In pressure cooker take 1tabsp.oil and1tabsp. ghee together.after heating make tadka with 1-2 tej patta,1/2tsp rai,1/4tsp.hing,1/2tsp.haldi .. 5.Add 1tabsp.garlic paste and 1tabsp. ginger paste.fry for few minutes.then add roasted coconut,jeera powder.fry again.then add green masala paste.fry.then add 1/2tsp.red chilli pwder,1tsp.goda masala..fry it. 6Then add val in it stir for few minutes.,add rice .again stir for some time. then add salt,gud, 7.add3wati boiled water. and cook it till 2whistles.. 8.Garnish with fresh grated coconut,and chopp

Description.. Val Bhaat is a Maharashtrian dish...I had tasted this Bhaat long back..but till now I could not forget that superb taste.. so today i tried with my recipe and it came out so well that all my family just loved it..so thought of sharing my recipe with you all.. Ingredients.. 1.Sprouted Val (Dalimbi)-1 wati. 2.Rice-1.1/2wati. 3.Garlic paste- 1tsp. 4.Ginger paste- 1tsp. 5.Goda Masala-1tabsp or Garam Masala- 1/2tsp. 6.Fresh Grated coconut-3-4tabsp. 7.Gud- 1tsp. 8.Green Chillies-2-3 9.Red chilli powder- 1tsp. 10.Haldi- 1/2tsp. 11.Rai-1/2tsp. 12.Jeera-1tsp. 13-Tej patta- 1-2. 13.Oil-1tabsp. 14. Ghee-1 tabsp. 15.Dhania leaves- Handfull 16.Salt-as per taste. 17.Hing. 19.Boiled water-3 wati. Preparation.. 1.Soak Val for 5-6  hours.then remove water and keep it in warm place for sprouts for over night.after it get sprouts keep it in water for some time.then remove skins. 2.Wash rice and keep for 1 hour. 3.Grind 2tabsp dhania leaves chopped ,green chill

Description.. Banana Loaf is very nutritious,very healthy. it is made with well ripe bananas, wheat flour,and eggs.it is very tasty and yummy. recipe credit to my friend Mangala Kale.. Ingredients.. 1.Wheat Flour-1-3/4 cup. 2.Oil(sunflower)-1/2 cup. 3.Sugar-2/3 cup. 4.Walnuts pieces-1/4 cup. 5.Eggs-2 6.well riped Bananas-3or4 7.Baking powder-2tsps. 8.Baking Soda-1/2tsp. Preparation.. 1.Mix well wheat flour,baking powder and baking soda.keep aside. 2.Make Banana pieces..and mash it. 3.In a bowl take mashed bananas,sugar,mix well then add eggs,oil,and mix it well. 4.Add Walnuts pieces.mix it.then add Wheat flour mixture ..and keep mixing till it becomes nice batter. 5.Grease cake tin with some oil ,sprinkle some dry flour in it..then pour batter in it.. 5.Bake it in preheated oven on 170Degrees for 50 to 55 minutes..Banana Loaf  is ready.. 6.,Make slices when Banana Loaf becomes cold.

This is a Maharashtrian upavas thali .Sabudana Khichdi, kadhi are the most favourite dishes of all.so I made these all dishes on Ashadhi Ekadashi day..all enjoyed this yummy thali.. Shengdana(Groundnut) Kadhi..Recipe.. roast groundnuts..remove skins and powder it..then take1wati powder grind with 1 boiled small potato pieces ,1/2tsp jeera,2green chillies chopped with water ..make fine paste..then add water in it as much as u need for kadhi,add little sugar,salt, 2 kokums ,boil it..then make tadka of ghee,jeera,currypatta and 1finely chopped green chilli and pour it in boiled kadhi..garnish with dhania leaves an serve.. variation can be made by adding dahi or thick buttermilk instead of kokum.. Sabudana Khichdi..Recipe.. soak2 cups sabudana for 3to 4 hours.then add roasted 1/2cup shengdana powder,1tabsp.dahi(optional) salt as per taste, sugar as per taste.mix it well. boil 2potatoes.remove skin and make pieces of it. in a pan take 2tabsp.ghee or oil.,add 1tsp.jeera,2-

Spices that can Ward off Diseases As a registered dietitian and associate nutrition editor at EatingWell Magazine, I know that herbs and spices do more than simply add flavor to food. They let you cut down on some less-healthy ingredients, such as salt, Added sugars and saturated fat, and some have inherent health benefits, many of which Joyce Hendley reported on for EatingWell Magazine. By Kerri-Ann Jennings, M.S., R.D., Associate Nutrition Editor at EatingWell Magazine Modern science is beginning to uncover the ultimate power of spices and herbs, as weapons against illnesses from cancer to Alzheimer's disease. "We're now starting to see a scientific basis for why people have been using spices medicinally for thousands of years," says Bharat Aggarwal, Ph.D., professor at the University of Texas M.D. Anderson Cancer Center in Houston and author of Healing Spices (Sterling, 2011). Aggarwal notes that in his native India, where spices tend to be used by the handful,

Description: Dudh Pithle is a maharashtrian side dish..It is very different but very easy and quick  to make ..It tastes good with hot hot rice and any pickle and papad.. Ingredients... 1.Fresh milk-2-3 cups. 2.Besan-3-4 tabsps. or more as needed for thickness. 3.Oil-1tabsp. 4.Garlic-5-6 cloves chopped or crushed. 5.Red Chilli Powder-1tsp. 6.Haldi-1/4tsp. 7.Salt-as per taste. 8.Sugar-pinch(optional). 9.Jeera-1/4tsp. 10.Dhania leaves-to garnish. Preparation.. 1.In a kadai add oil..when heated add jeera,chopped or crushed garlic,fry till light brown . 2.then haldi and add milk in it.add red chilli powder to it..let it boil. 3.add salt as per taste,sugar(optional). 4 .when it is boiled ..start adding besan ..stir continuously till besan gets well mixed in milk.. 5.keep some lumps of besan in it..as it tastes nice in pithle. 6.Garnish it with dhania leaves. 7.Dudh (Milk) pithle is ready to serve with rice.

Description: Tomato Ketchup is very essential with fried snacks..Instead of buying from the  shop I like to make it at home. I dont  use any preservatives ..so all family members including kids love this..so try it!!!I am sure You all will also love it.. Ingredients: 1.Red Tomatoes-2kg. 2.Sugar-1.1/2 cup. 3.Onion-1 4.Garlic-4-5 5.Ginger-1inch. 6.Red Chilli Powder-1tabsp. 7.White Vinegar-3/4 cup. 8.Whole Garam Masala-4-5 Lavang(cloves), 2 Small dalchini pieces(Cinnamon), 3 Elaichi (Cardmom), 8 to 10 Black Pepper. 9.Salt-1-2 tsp. as per taste. Preparation:: 1.Make half pieces of riped red tomatoes. 2.Tie whole garam masala in a small muslin cloth. 3.In a pressure cooker take these tomato pieces,add chopped onion, chopped garlic,chopped ginger,whole garam masala tied in muslin cloth..and boil it for three whistles. 4.Then remove skins of tomato pieces. and remove whole garam masala from it. 5. Grind it in a mixie or with a hand mixer .then str

Recipe Description: A very healthy and nutritious meal/snack for all age groups.quick and easy to make.tastes wonderful.Thanks to shobhana rao (my daughter in law's Mother) for this lovely recipe Ingredients: 1.wheat rawa(semolina)-1 bowl 2.dahi-1 bowl 3.milk - 1/2 bowl 4.2-3 green chillies chopped 5.grated coconut - 1/2 -3/4 bowl 6.ginger small piece 7.dhania leaves- handful 8.curry leaves -5-6 9.rai - 1/2 tsp 10.hing 11.salt to taste 12.sugar- appx 1/2 tsp or to taste 13.oil 1tbsp for tadka 14.fruit salt(plain eno)- 3/4 tsp 15.cashewnuts - small pieces(optional) Preparation: 1.make tadka of oil,rai,curry leaves,hing,cashewnuts(optional)and add rava and roast for few minutes and let it cool. 2.meanwhile grind coconut,green chilies,dhania leaves,ginger with little water(only if required). 3.mix this ground masala with rava, add dahi,milk,salt, sugar and keep aside for 10 mins. 4.just before steaming add eno,mix

Akhkha (Whole) Toor Upakri...Recipe.. Soak 2 cups Akhkha Toor in water for 5-6 hours. then cook it in pressure cooker till soft and well cooked.(cook for 4whistles then 10minutes on low flame.) then remove water from it  and keep it aside. In a pan make tadka with 1tabsp.coconut oil (or any other oil), add  1tsp.mustardseeds,1/2 tspn.udid dal,1green chilli,1red chilli, 5-6currypatta, 1/4tsp.hing. then add 1/4tsp.red chilli powder. then add cooked whole toor in it.. add1tsp. gud ,salt as per taste.add 2-3 tabsp. grated fresh coconut ..mix well add some toor boiled water.. keep on flame till toor get well mixed with masala.. whole toor upakari is ready to serve.. Saar..Recipe.. This Saar is made with water of cooked whole toor .grind 2tabsp.fresh grated coconut,1 whole red chilli,3tabsp.cooked toor, 1/2tsp.dhania seeds,2-3 chopped garlic,small piece of imli(chinch) with water.make fine paste.. add this in boiled toor water..add salt,little gud,1-3 green chillies.2crushed gar

Description: Kolhapuri chicken is a very famous dish from kolhapur..it is very spicy and hot...the aroma of this curry is mainly of its ingredients.Kolhapuri Chicken Curry..Recipe..this curry is made with marinating chicken with masalas and cooked with special kolhapuri masala.. Ingredients: 1.chicken-500gms. 2.green chillies- 2-3 3.dhania leaves-Handfull 4.garlic-7-8 5.ginger-2 inch 6.coconut-3-4tabsp. 7.whole garam masala: dhania seeds-2tabsp., jeera-1/4tsp, lavang-4-5, dalchini-small piece,,black pepper-4-5, khaskhas-1tsp, saunf-1/4tsp, 8.kolhapuri masala-{.tht is red masala of red chillies, onions,garlic,garam masala&dry coconut(which is fried & in powder form)} 9.onions-4-5 10.haldi-1/2tsp. 11.oil-3-4tabsp. 12.salt. 13.tomato-1big. Preparation: 1.wash and clean chicken pieces. 2.marinate chicken with haldi,salt,and ground paste of green chillies,garlic,ginger,dhania leaves.and some chilli powder or kolhapuri masala. 3.fry

Palak Tambli...Recipe: 1.In a pan put 1/4tsp.ghee and fry 1tsp.jeera, , 2-3 green chopped chillies and add 1/4tsp. hing 2.grind 1/2 grated coconut, leaves of 1 bunch boiled palak, and the above tadka(ghee,jeera,green chillies,hing),tamarind and salt together,make a fine paste 3.add water in the paste and tambli is ready.no need of heating..(water may be added as required) 4.serve with rice Double Beans Bendi):..Recipe soak double beans for 4hours.. cook it in pressure cooker till soft..grind red whole chillies,some cooked beans,1tabsp.fresh grated coconut,little imli(tamarind)..make a fine paste..then add tirfal seeds in it and grind it 1 more time(if it is available..or it can be made without this.).. mix this masla with cooked beans,add salt..give a nice boil.. make tadka of oil & lots of garlic.. add it in curry..bendi is ready to serve. Stuffed Green Masala Pomfret Fry 1.take3 small or medium sized whole pomfret(slit in an arc on one side from the head to bottom,and two str

CHINESE CHICKEN DRUMSTICKS FRY...Recipe... Ingredients... 1.chicken drumsticks-8 2.grated garlic paste-2tabsp. 3.soya sauce-1tabsp. 4.egg white- of 1 egg. 5.salt-as per taste. 5.crushed black pepper powder-1/2tsp. 6.sugar-less than 1/4tsp 7.cornflour-2-3tabsp.or more if needed to cover pieces. 8.oil-to deep fry. Preparation.... 1.remove skin of chicken drumsticks,wash it. 2add salt,sugar,grated garlic paste,soya sauce,freshly crushed black pepper powder to chicken drumsticks..mix it nicely.keep marinated for 1/2 an hour. 3.then add 1beaten egg white,mix it..then add cornflour in it..apply this properly.. 5deep fry chicken drumsticks in hot oil..on low flame keeping lid for some time and changing sides in between..then remove lid and fry it till brown and crispy.. 6.chinese chicken drumsticks are ready to serve with tomato ketchup or any other sauce..

Crab Curry....Recipe.. 1.wash crabs..clean it and make 2 pieces.. 2.take 1sp.oil in a pan roast all whole garam masala (6cloves,1inch cinnamon,dhania seeds-2tabsp.,jeera-1/4tsp,saunf- 1/2tsp,black pepper-6/7,green elaichi-3,optional(small piece dagadful,javitri,1/4sp khaskhas,,1tsp til ,pinch of jaiphal powder)for 1 minute 3..take 1tab sp.oil in a pan roast long cut onions,5garlic cloves,ginger piece,fry untill light brown add grated coconut and roast it till coconut gets little brown. 4.grind above roasted garam masala,roasted onion coconut,red chillies,little dhania leaves together with water and make fine paste. 5.take 3tabsp oil,add tomatoes fry for few minutes,add crabs fry for 3to 4 minutes,add ground above masala,salt as per taste,,add 3-4 kokums,add water and cook it .keep gravy as you require. 6.garnish with dhania leaves. 7.curry is ready to serve with rice,chapati,or bread.

Description.. Meduvada is a South Indian dish..It can be eaten as a snack or as a starters.. Ingredients.. 1.Udid Dal- 2 cups 2.Green Chillies- 3-4 3.Ginger- 1 inch piece. 4.Curry patta- 8-10. 5.Hing-1/2tsp. 6.Dhania Leaves- handful. 7.Salt- as per taste. 8.Onion- 1 big 8.Oil- to deep fry. Preparation 1.soak udid dal for 4to 5 hours. 2. grind it with minimum water with salt,and hing..grind roughly green chillies,ginger,curypatta, 3.mix it in the udid dal batter.add dhania leaves,add finely chopped onion,few more currypatta. 4.heat oil properly,dip hand in some waterin a bowl ..take 1ball of batter on the4 finger tips..make a hole in  the middle with a thumb.. give a shape of medu vada.. leave it in the hot oil..deep fry till brown &crispy... 5.meduvadas are ready to serve.

Description... This is my most favourite dish..Its a very simple but very yummy.I have used minimum indredients to grill  it..so try it... Ingredients... 1Chicken wings-10 to 12 2.Onion-2medium size. 3.Nando's peri peri hot marinade sauce-1 to 2 tabsp ..as per taste. 4.Lemon juice-1tsp. 5.Salt-as per taste. 6.Kashmiri red chilli powder-1/2tsp. 7.Oil-2tsp. Preparation.. 1.Marinate chicken wings with grated onion,salt,little chilli powder,Nando's peri peri hot marinade  sauce,lemon jiuice ... 2.keep it in the fridge for 4to 5 hours. 3.then brush it with oil.. 4. put it on BBQ sticks.. 5.griill it in microwave for 12 minutes 1side..then again 12to 15 minutes second side.. 6.grilled chicken wings r ready to serve...

BHENDI MASALEDAR...Recipe.. Make 1/2 to 1 inch pieces of 250 gms Bhendi.add little salt and.shallow fry it in 1to2 tabsp of oil till light crispy and till light brown.remove it and keep aside. grind 1big tomato pieces, 4-5garlic chopped, and 2 green chillies without water. in a frying pan add 2 tabsp of oil,make tadka adding with jeera,chopped 2garlic pieces,1 red whole chilli.then add 2onions chopped ..fry on high flame.add 1/2tsp redchilli powder,1/4sp haldi,pinch hing powder,1tsp dhania powder,then add ground tomato paste..fry till oil separates.then add 1tabsp kimball thai chilli sauce(or tomato chill sauce).fry for few minutes..then add some salt,add fried bhendi in it.. mix it well..garnish with dhania leaves..Bhendi Masaledar is ready to serve. TAKATLYA (Buttermilk) DALIMBI (sprouted val)..Recipe.. Boil 1 cup of Dalimbi (sprouted & skin removed val), with 2-3 chopped green chillies,5-6 curry patta,some dhania leaves, salt ,and some water in pressuer cooker .cook till 3w

Prawns n Small Fish red curry..Recipe... clean and wash prawns and fish..apply salt and haldi...keep aside..In a pan take some coconut oil(or any other oil), add rai,currypatta,methi seeds,haldi, red chilli powder ,dhania powder then add grated ginger garlic paste, .fry for few seconds,add  chopped shallots(small onions))..add finely chopped tomato,green chillies chopped,fry till all gets mixed together..then add salt,some coconut milk,& water ,add kokum(i added malabari kodampuli ),add some dhania leaves.then add prawns and fish  in to it....add some more currypatta while boiling.. boil it for 5minutes..fish curry is ready to serve.. Chana Masala...Recipe.. In a pressure cooker take soaked & sprouted big chana,add finely chopped onions,finely chopped tomatoes, green chillies, dhania leaves, dhania powder,haldi, red chilli powder,little pepper powder, garam masala powder,little sugar (optional), grated or paste of ginger ,garlic ..heat atleast 2t-3 tabsp oil & add

Vali(Mayalu,or Malabar Spinach) Sambhare..Recipe wash and chop vali bhaji(malabar spinach) .( 3-4 wati chopped ). cook it along with  1wati toor dal in pressure cooker till well cooked. roast 2tsp dhania seeds,and 8-10 methi seeds and 2-3red whole chillies in 1/4tsp of oil.then grind  1.1/2wati fresh coconut, small piece of chinch(tamarind),haldi, and above roasted masala with some water.make fine paste..then add this  ground masala in the mixture of well cooked &mashed dal-vali bhaji mixture..add salt &1/4spsp of sugar(optional).mix well..boil it.. make tadka of1tsp oil,crushed 5-6 garlic and add in the curry..vali sambhare is ready to serve with rice.. Valache Birde..Recipe soak val for 6-8 hours in water.then remove water and keep it over night in a warm place to get sprouts. grind coarsely 2green chillies, handful dhania leaves, 1tsp jeera, without water..keep it aside.in a pressure cooker make tadka with 2tabsp of oil, add 1/2tsp rai, 3-4 currypatta, pinch h

METHI PULAO....Recipe.. Wash 2 wati Green Methi leaves..Wash 1 wati Basmati rice..and keep itfor half an hour. In pressure cooker heat 2 tabsp of ghee or oil ..add tej patta, small dalchini piece,2 lavang, 1/4 tsp saunf, 1/2 tsp jeera,..when it  splutters add 2onions chopped,saute for some time.add 1tabsp grated ginger and garlic paste.fry till onions get  pink colour then add 1 tsp dhania powder,1/2 tsp red chilli powder,1/4 tsp haldi, ..fry for few seconds..then  add washed rice fry for some time.add green methi leaves..fy for few minutes.then add 1 chopped  tomatoes..saute ..then add salt as per taste..add 1-1/2 wati hot water..and  pressure cook it till 1 or 2  whistles.Methi Pulao is ready to serve..

Recipe Description.. Sabudana Vada is a Maharashtrian dish..it is mostly made on fasting day.but these vadas are very tasty so we make it as a evening tea time snack. Ingredients.. 1.Sabudana-2cups (soaked for 4-5 hours) 2.Roasted Ground nuts powder-1/2 cup. 3.Boiled Potatoes-3-4. 4.Green chillies-3-4..chopped 5.Ginger-1/2 inch piece. 6.Jeera-1tsp. 7.Oil-for frying. 8.Dhania leaves-2-3tabsp chopped finely. 9.Salt-as per taste. 10.Sugar-less than 1/4tsp (optional) Preparation.. 1.Mix together Soaked sabudana (soaked for 4-5 hours), roasted groundnuts powder, boiled,mashed  potatoes, 2.grind masala without water or crush it.. green chillies,small piece of ginger, jeera together..add it in sabudana  potato mixture. 3.add salt,sugar , chopped dhania leaves.mix all nicely..make round balls and press it . deep fry all  vadas,,sabudana 4.vadas are ready .. serve with tomato ketchup.