Ingredients

11/4 cup soaked overnight Lima Beans
2 medium sized boiled, peeled and mashed Potato (Aloo)
1 teaspoon Cayenne Powder
1 teaspoon Turmeric Powder (Haldi)
4 teaspoon Flour
1 teaspoon Garam Masala
5 tablespoon Oil

How to make Pavta Patties

• Boil the beans in enough water until very soft.
• Drain them.
• Knead all the ingredients including beans, except flour and oil, into a stiff dough.
• Make equal size balls of the dough and flatten them slightly.
• Heat the oil.
• Roll each patty in the flour and shallow fry until golden and crisp.
• Drain on a paper towel.
• Serve hot with tamarind chutney.

Ingredients

11/4 cup soaked overnight Lima Beans
2 medium sized peeled & cubed Potato (Aloo)
Chopped Coriander Leaves (Dhania Patta)
1 teaspoon Black Mustard seeds (Rai/Sarson)
1 teaspoon Coriander Powder (Dhania Powder)
1 teaspoon Turmeric Powder (Haldi)
1 teaspoon Cayenne Powder
1 medium sized finely chopped Onion (Pyaj)
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
4 tablespoon fresh grated Coconut (Nariyal)

How to make Pavta Batata

• Cook the beans in enough water till cooked but not too soft.
• Heat the oil in a pan and add mustard seeds, allow them to pop.
• Add asafoetida and onion.
• Fry till onions become translucent.
• Now mix turmeric, cayenne, coriander, salt and potatoes.
• Add little water and cook until potatoes are soft.
• Gently mix in the cooked beans, coconut and coriander leaves.
• Serve hot.

Ingredients

11/4 cup sprouted and skinned Val Beans
1 small cubed  / Brinjal
4 tablespoon grated Coconut (Nariyal)
1 chopped finely Onion (Pyaj)
2 cut into 1inch pieces Drumstick leaves (Muranka bhaji)
1 teaspoon Cayenne Powder
1 teaspoon Mustard seeds (Rai/Sarson)
1 teaspoon Turmeric Powder (Haldi)
3 tablespoon Oil
1 teaspoon Goda Masala
A pinch of Asafoetida (Hing)
To taste Salt (Namak)

How to make Vangi Ani Val

• Boil the drumsticks until they can be easily opened.
• Drain and set aside.
• Heat the oil and saute the mustard seeds with the asafoetida.
• When the seeds start to pop add the onions and fry till golden.
• Add the val , , all spices and salt, mix well and add little water and cook until the beans are soft but not mushy.
• Cook over high heat to dry the water.
• Remove from heat and add coconut and drumsticks.
• Stir gently and serve hot.

Ingredients

21/2 cup sprouted and skinned Val beans
4 Green chilli (Hari mirch) slit lengthwise but stem end intact
2 cup grated Coconut (Nariyal)
4 tablespoon grated Jaggery (Gud)
A pinch of Asafoetida (Hing)
1 teaspoon Black Mustard seeds (Rai/Sarson)
1 teaspoon Cumin Seed (Jeera)
2 tablespoon chopped finely Coriander Leaves (Dhania Patta)
Few Curry Leaves (Kari Patta)
To taste Salt (Namak)
3 tablespoon Oil

How to make Valche Virdi

• Heat the oil in a pan and add mustard seeds, allow them to pop.
• Add half of the cumin seeds.
• Add asafoetida, curry leaves and green chilies, saute for a minute.
• Add the val, a little water. jaggery and salt.
• Cook over low heat until the val is soft but not mushy.
• Grind the coconut and the remaining cumin seeds to a fine paste.
• Stir the paste into the curry and simmer for a minute.
• Serve hot, garnished with coriander leaves.

Ingredients

1/2 cup sprouted Kabuli Chana
1 cup sprouted Moong
1/2 cup sprouted Red Chana
1/2 teaspoon grated Ginger
1/2 cup sprouted Peanuts (Moong Phali)
1 chopped Onion (Pyaj)
1 chopped Tomato (Tamatar)
1 tablespoon chopped Coriander (Dhania)
4 crushed cloves Garlic (Lasun)
2 chopped finely Green chilli (Hari mirch)
1/4 teaspoon Turmeric Powder (Haldi)
1 teaspoon Cumin Seed (Jeera)
4 tablespoon Oil
1/2 teaspoon or to taste Chili Powder (Mirchi Powder)
1 teaspoon Lemon Juice (Nimbu Ka Raas)
Salt to taste

How to make Usli

• Boil the moong sprouts, red chana sprouts, kabuli chana sprouts and sprouts peanuts.
• Don’t cook in a pressure cooker.
• Drain it.
• Heat the oil and add cumin seeds and fry till brown.
• Add onions and fry for a minute, then add ginger, garlic, green chilies and sauté for few seconds.
• Now add chopped tomatoes, turmeric, chili powder and coriander and fry.
• Add potatoes, drained sprouts and salt, mix well.
• Pour lemon juice.
• Serve hot.

Ingredients

1/2 kg Maida (All purpose flour)
1/2 kg Lentil (Gram dal)
1/2 kg Jaggery
1 teaspoon Cardamom powder
1 teaspoon Ghee
100 ml Oil
Salt to taste

How to make Puran Poli

• Wash and boil the lentil with water and 1/2 teaspoon salt till it becomes soft.
• Cool slightly and strain the dal using a strainer.
• Add cardamom powder and jaggery and grind to make fine paste.
• If the paste is sticky, keep it on fire to dry up completely. This is puran.
• Knead 1/2 kg maida with water and 1/2 teaspoon salt. Do not make it hard.
• Add oil and knead the maida again till oil gets absorbed.
• Prepare equal number of balls from maida and puran.
• Roll out maida balls to make small pooris.
• Stuff these pooris with puran ball.
• Roll them again into balls.
• Roll out to make chapatis. It is called poli.
• Heat a griddle and roast each poli.
• Apply ghee on both sides when done.
• Serve with hot cup of tea.

Ingredients

1 cup split Yellow Lentil (Toor dal)
1 teaspoon Cayenne Powder
4 tablespoon fresh grated Coconut (Nariyal)
1 teaspoon Turmeric Powder (Haldi)
1 teaspoon Black Mustard seeds (Rai/Sarson)
2 teaspoon Goda Masala
2 teaspoon grated Jaggery
2 tablespoon chopped Coriander Leaves (Dhania Patta)
To taste Salt (Namak)
A pinch Asafoetida (Hing)
1 teaspoon Cumin Seed (Jeera)
Few Curry Leaves (Kari Patta)
1 tablespoon Oil

How to make Puneri Daal

• Clean, wash and drain the lentils.
• Simmer the lentils in double their quantity of water until soft.
• Add all the spices, coconut, jaggery and salt.
• Simmer for a minute and remove from the heat.
• Heat oil in separate pan and add mustard seeds, allow them to pop and then add cumin seeds, asafoetida and curry leaves.
• Stir for few seconds.
• Pour this over the cooked lentil, mix well.
• Serve hot, garnished with chopped coriander leaves.
• Goes well with boiled rice.
• Serve hot with tamarind chutney.

Ingredients

11/4 cup Cornmeal / Cornstarch (Makai Ka Atta)
2 tablespoon flaked Coconut (Nariyal)
2 teaspoon roasted and coarsely ground Sesame seeds (Til)
4-5 dried Green Peppers
Few Curry Leaves (Kari Patta)
1 teaspoon Lemon Juice (Nimbu Ka Raas)
1 teaspoon Black Mustard seeds (Rai/Sarson)
1 teaspoon Turmeric Powder (Haldi)
1 teaspoon Cayenne Powder
1 teaspoon Coriander Powder (Dhania Powder)
A pinch Asafoetida (Hing)
4 tablespoon Oil
To taste Salt (Namak)

How to make Pitachi Mirchi

• Dry-Roast the cornmeal on low heat till golden.
• Heat the oil in a pan and add mustard seeds, allow them to pop.
• Add asafoetida, curry leaves, turmeric, coriander, cayenne powders and salt.
• Stir for a minute and add peppers.
• Mix well, add little water and cook the vegetable is done but crisp.
• Now add cornmeal, coconut, lemon juice and sesame seeds and mix well.
• Cook until the flour has absorbed all the liquid.
• Serve hot.

Ingredients

For Marinade
2/3 Cup curd
1 teaspoon Cayenne powder
2 teaspoon Garlic, minced
2 teaspoon Ginger, minced
1 teaspoon Garam masala powder
1 teaspoon Turmeric powder
Salt to taste
For Curry
8-10 Crushed black pepper corns
1-1/4 lb Lean lamb, trimmed and cubed
1 Tomato, chopped
6 Cloves
1 Inch piece of cinnamon
2 Onion, finely chopped
3 Cup coconut, grated
2/3 Cup oil
1 teaspoon Aniseed

How to make Kohlapuri Rassa

• Combine all the marinade ingredients, mix well and add lamb pieces.
• Keep aside for about 30 minutes.
• Heat 2 tbsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed to it.
• Fry them for a minute, then add onions and fry until golden.
• Add coconut and saute till brown.
• Add chopped tomatoes and stir.
• Remove the mixture from the heat and allow to cool.
• Now grind it in a processor.
• Heat rest of the oil and add lamb pieces and marinade mixture to it.
• Combine little water with it, cover and cook till done.
• Now add the grinded mixture and simmer for about 5 to 6 minutes.
• Remove it from the heat and serve.

Ingredients

1/3rd cup halves Peanuts (Moong Phali)
1/4 cup blanched Pistachio (Pista)
1/3rd cup halves Cashew (Kaju)
1/4th cup whole Almond (Badam)
2-3 sliced crosswise into thin rounds hot Green chilli (Hari Mirch)
1/4th cup Pumpkin seeds
1/4th cup Pine Nuts
2/3 rd cup thick pounded Flat Rice (Poha)
1 tablespoon Fennel seeds (Saunf)
15 Curry Leaves (Kari Patta)
3 tablespoon fresh Coriander Leaves (Dhania Patta)
1/2 teaspoon Salt (Namak)
1/4th cup Raisins (Kishmish)
1/4th cup Currants (Kishmish)
1/4th cup chopped Dates (Khajoor)
1cup deep fried Sev Noodles
2 tablespoon Maple or Date Sugar
1/3 cup Moong Dal
Vegetable Oil or Ghee for deep-frying

How to make Bombay Chiwda

• Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat.
• Place the peanuts in a wire-mesh sieve and lower it into the oil.
• Fry until golden brown, lift out the sieve, and transfer the nuts to paper towels to drain.
• In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.
• Pat the nuts dry with more paper towels, bolt off any excess oil.
• Transfer all the nuts to a bowl.
• Raise the heat of the oil and place the green chilies in the sieve and lower it into the oil and fry until crisp.
• Lift out the sieve and transfer the chilies to the paper towels to drain.
• Add the fennel seeds, curry leaves and fresh coriander to the sieve and fry in the same way until the leaves are dark green and crisp.
• Drain on paper towels.
• Now add half of flat rice to the sieve, lower it into the oil and fry for 1 minute or until the frothing oil subsides and poha floats.
• It should not brown only turn golden yellow.
• Fry the remaining flat rice dry on paper towel, blot all the excess oil.
• Add the flat rice to the nuts bowl and toss to mix.
• Combine the raisins, currants and dates in a bowl and add the salt , sugar & spices in another bowl.
• Sprinkle 1/2 of the spice mixture into the dried fruit and the remaining into the nuts, toss well.
• Finally, combine all the ingredients and toss to mix.
• Cool to room temperature and store in an air tight container.
• Keeps well upto 2 months.