Importent Ingredients :

1 Pinch Turmeric Powder

Salt To Taste

1 Lemons

1/2 tsp Jaggery

1 cup Tuvar (Toor) Daal

1 Pinch Asafoetida

1 tbsp Ghee

2 Dry Red Chillies

1/4 tsp Cumin Seeds

3 Garlic Cloves

Preparation method for Tuvar Daal :

•    Pressure cook tuvar dal with sufficient water and turmeric powder.
•    Mash the dal, after it has been cooked.
•    Chop the garlic cloves finely.
•    Heat the ghee in a pan,
•    add cumin seeds,
•    dry red chillies and garlic cloves.
•    Fry till they pop up.
•    Add the dal with 2 cups of water and salt.
•    Cook until the toor daal boils,
•    then add jaggery.
•    Cook for 4-5 minutes more.
•    When the tuvar dal is cooled
•    Add lemon juice and serve.

Importent Ingredients :

2 Potato

3 Tomatoes

Salt To Taste

1 tsp Red chilli powder

2 Eggplants, long & thin

1 tsp Corainder powder

1/2 tsp Garam masala

1 Pinch Turmeric powder

3 tbsp Oil

3 cups Water

1/2 tsp Sagar

2 tsp Corainder leaves

Preparation method for Vangi Batatabhaji :

•    Peel the potatoes and cut into big cubes,
•    slice the eggplant.
•    Chop the tomatoes finely.
•    Heat oil in a pan,
•    Add the tomatoes, salt, turmeric powder and cook for 4-5 minutes.
•    Add the potatoes, eggplant, all the dry masalas,
•    Also add sugar, 3 cups of water and mix well.
•    Cover with a lid and simmer the heat.
•    Cook until the vegetables are done.
•    Garnish vangi batata bhaji with corainder leaves
•    Serve hot with chapati or rice.

Importent Ingredients :

1 1/2 cups Basmati rice

1 1/2 cups diced Potatoes,

1 cup Green peas

1 cup diced Carrots,

2 cloves

1 stick Cinnamon

1/2 tsp Cumin seeds

1/4 tsp Asafoetida (hing)

1/2 tsp turmeric powder

1 tsp Red chilli powder

1/2 tsp Garam masala

3 tbsp Ghee

Salt To Taste

Preparation method for Vagharelo Bhaat :

•    Wash and drain the rice.
•    Keep aside.
•    Heat the ghee in a cooker,
•    Add the cloves, cinnamon, cumin seeds
•    then fry for 2-3 minutes.
•    Add the asafoetida, vegetables and salt •    And then stir for few minutes
•    Add the turmeric powder, chilli powder, garam masala and rice
•    And stir again for 5 minutes till it is evenly mixed.
•    Add 3 cups of hot water, cover the lid.
•    Cook using the weight.
•    Serve vargharelo bhaat hot with kadhi and papad.

Importent Ingredients :

2 tblsp scraped coconut

a pinch asafoetida

2 tblsp oil

100 gm bengal gram divide (chana dal)

1/2 tsp mustard seeds

2 – 3 green chillies

4 – 5 curry leaves

salt to taste

1 tsp lemon juice

1 tsp powdered sugar

1 inch ginger

250 gm cucumbers

2 tblsp chopped coriander leaves

Preparation method for Khaman Kakdi :

•    Dry roast the chana dal for 2-3 minutes on a high flame
•    Heat up and then soak in water for 8-10 hours.
•    Remove and dry grind coarsely.
•    Take off the cucumber and shred.
•    Mix in salt and leave it aside in a round dish for half an hour.
•    Take off the ginger and grind it with green chillies.
•    Remove out all the water from the cucumber.
•    Mix chana dal, cucumber, ginger-green chilli paste
•    Then little more salt if required.
•    Mix in cut coriander leaves, scraped coconut,
•    Add also lemon juice, powdered sugar and mix well.
•    Heat up oil in a pan.
•    Mix in mustard seeds, asafoetida and curry leaves.
•    When it starts crackling,
•    mix in this tempering on salad and mix.
•    Now serve on ocassions

Importent Ingredients :

1 cup bengal gram flour (besan)

1/4 tsp turmeric powder

2 tblsp oil

3/4 tsp red chilli powder

1/2 cup yogurt

10 cloves garlic chopped

1 tsp cumin seeds

2 tsp coriander powder

300 gms, baby potatoes

1 tblsp coriander leaves chopped

oil to fry

1/2 tsp garam masala powder

Preparation method for Lasaniya Batata :

•    Take off the potatoes and slit from the centre, but do not split.
•    Heat up oil and fry till golden on medium heat.
•    Heat up 2 tblsp of oil in a kadhai,
•    Mix in cumin seeds and stir fry till they crackle.
•    Mix in cut garlic and stir fry for a while, but do not let it brown.
•    Then mix in gram flour and stir fry for another five minutes on a slow heat.
•    Mix in coriander powder, garam masala powder,
•    Add red chilli powder, turmeric powder and stir fry for one minute.
•    Take off the kadhai from heat up and mix in yogurt, a little water.
•    Mix and stir fry again.
•    Mix in half the cut coriander and the fried potatoes.
•    Stir fry on a very slow heat up for 10-15 minutes.
•    Serve hot decorated with the remaining cut coriander.

Importent Ingredients :

1 tsp coriander powder

1 tsp turmeric powder

1 kg fresh corns

1 tsp red chilli powder

2 tblsp oil

3 medium tomatoes

1/2 tsp garam masala powder

3 medium onions

1/2 tsp cumin seeds

6 – 7 green chillies

salt to taste

coriander leaves cut for garnish

Preparation method for Makai Bharta :

•    Boil the whole corn,
•    Take off the niblets and grind it coarsely in a blender. •    Take off and finely cut the onions.
•    Wash and cut the tomatoes.
•    Wash and cut the green chillies.
•    Heat up oil in a kadhai,
•    Mix in cumin seeds and stir fry till they crackle. •    Mix in cut onions and stir fry till light brown.
•    Mix in cut green chillies and stir fry for 1/2 minute.
•    Mix in red chilli powder, turmeric powder,
•    Add coriander powder, garam masala powder and salt.
•    Stir fry for few seconds and mix in cut tomatoes.
•    When tomatoes are cooked mix in corn, salt and little water.
•    Stir fry for another 5-10 minutes.
•    Serve hot decorated with cut coriander.

Importent Ingredients :

2 tblsp oil

250 gms gherkins (tindora)

2 tblsp jaggery grated

1 1/2 tsp cumin powder

salt to taste

a pinch asafoetida

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1 1/2 tsp coriander powder

Preparation method for Tindora Shaak :

•    Wash, dry and slice the tindora thinly.
•    Heat up oil in a kadhai,
•    Mix in mustard seeds and asafoetida.
•    When it starts to crackle mix in tindora slices
•    Stir fry on low heat up for 5-7 minutes.
•    When cooked mix in all the masala and jaggery
•    Now stir fry on high flame heat up for 2-3 minutes.
•    Take off from heat up when crunchy and serve hot.

Importent Ingredients :

6 chopped green chillies

4 tblsp oil

a pinch asafoetida

8 chopped spring onions

2 chopped medium tomatoes

1 kg brinjal

1/2 tsp turmeric powder

salt to taste

12 chopped sprigs green garlic

1 tsp cumin seeds

Preparation method for Ringan Potato :

•    Roast the brinjals till the outer skin is charred.
•    Put them in water and then take off the skin.
•    Mash the pulp.
•    Heat up oil.
•    Mix in cumin seeds and stir fry for a while.
•    Mix in cut green garlic,
•    Add spring onions and green chillies.
•    Stir fry for 2 minutes.
•    Mix in cut tomatoes, turmeric powder,
•    Add asafoetida, salt and the pulp of brinjals.
•    Stir fry for few minutes and serve hot.
•    The color of this bharta is green.

Importent Ingredients :

1/4 cup milk

1/2 cup ghee

2 tsp poppy seeds ground

6 green cardamoms powdered

200 gm seeded and coarsely grounded dates

1 cup refined flour

1/4 cup coconut desiccated

ghee for frying

salt to taste

1/2 cup sugar

Preparation method for Khajoor Ghugra :

•    Rub 1/2 cup ghee into the flour.
•    Mix in a pinch of salt and milk and prepare dough.
•    Smoothen and knead the dough well for 15 minutes.
•    Make small balls and keep covered.
•    Prepare a smooth mixture of poppy seeds,
•    Desiccated coconut, ground dates, green cardamom powder and sugar.
•    Make small balls of even size.
•    Roll out maida balls into small rounds.
•    Put the date stuffing on one side,
•    Fold to look like semi circle and seal the edges.
•    Cut edges with fluted cutter.
•    Make all the ghugras similarly.
•    Heat up ghee in a pot and deep fry in batches till golden brown.
•    Drain completely.
•    Serve as sweet snack.

Importent Ingredients :

200 gm yogurt

2 tblsp chopped coriander leaves

salt to taste

2 green chillies chopped

2 medium cucumbers

1 tsp roasted cumin powder

Preparation method for Kakdi Raita :

•    Take off and grate the cucumbers.
•    Put in a muslin cloth and squeeze to extract extra moisture.
•    Mix everything yogurt, cut coriander leaves,
•    Cut green chillies, cumin powder and salt.
•    Mix in the grated cucumbers just before serving.
•    Serve chilled.