bread upkari

roast bread sliced into small cubes in lil ghee and keep aside.

Roast finely chopped onion, ginger, curry leaves, green chilli, garam masala, turmeric powder, jeera, amchoor powder, add chopped tomatoes, salt to taste and mix well. Add the roasted bread pieces and mix, garnish with chopped coriander leaves

kanda bajji/ onion pakora

besan :1 : : 1:rice flour

chop onions thin & long. mix with salt and keep aside till it leaves water.

mix chopped green chilli, coriander leaves, curry leaves, ajwain, jeera, turmeric powder, besan and rice flour.. finally add the onions and mix with the onion liquid aloone.. only sprinkle lil water if needed. Add salt to taste, as salt was already added to the onion.

add 2 tsp hot oil mix well and make small pakoras, fry on a low flame till golden brown.

mooli-gajar parota

grate radish mix with salt and keep aside. grate carrot and chop onions finely.

make a paste of jeera, green chilli, ajwain and add to carrot onion mixture, add salt, garam masala powder and amchoor powder to this mixture and mix well.

properly squeeze the grated radish to remove all the liquid and then mix with carrot-onion masala

check the masala taste and make parathas.

rulanva (rava) doddaka

in a vessel take curd (about half a cup or less) add salt, sugar (around 4-5 spoons), chopped green chilli, chopped ginger and chopped curry leaves mix well (chirduche). Add rava (3/4 pav) and water to make a thick paste. Make rotti with hands on a flat pan and fry till roast

menaskai

soak tamrind in water.

Separately roast white til in oil till golden brown and keep aside. Roast urrad dal, channa dal, dhaniya, jeera, mente seeds, curry leaves, red byaadgi chillis, desiccated coconut.

make a paste of all the above (along with white til) in a maixer using the tamrind syrup.

for kerela ka menaskai chop karela and boil it in haldi water for 5min, drain the water add salt to karela and then boil it with jaggery and lil water. Once the karela has taken in some sweetness pour the coconut masala paste and bring to boil. Add salt to taste.

for pineapple menaskai boil chopped salted pineapple directly with jaggery+water and add coconut masala paste, boil and add salt to taste.

can add raw mango as well.

aloo methi

chop onion, tomatoes potatoes, ginger, garlic and methi. (methi not finely chopped)

in a frying pan add jeera, red chili powder, garam masala, turmeric powder, amchoor powder. Add chopped onions, ginger, garlic roast till brown, add tomatoes mix well. Add potatoes and close lid till it cooks. Finally add salt and mix methi at last.

bisi bele baath

rice :1 :: toor dal : 1. (for a serving for 4 take 1/2 pav rice and 1/2 pav dal and 1/4 of a whole coconut)

in cooker bring water (rice : 1 :: water:2 ) to boil add rice, toor dal (along with fresh wet peas if available) for 2 whistles.

chop carrot and beans.

make masala of desicated coconut (more than used for sambaar), jeera, dhaniya, urrad dal, chana dal, red byaadgi chili(more), 3-4 pepper, tamrind, lavang, dal-chini, pulav flower and khas khas with water, making a liquidy paste.

In a frying pan prepare jeera tadka with-oil, jeera, curry leaves, heeng powder. add chopped vegetables(carrot, beans, potato), mix well and close lid letting the vegetables cook. add the liquid masala prepared and bring to boil. cook for a lil more while. Add salt and then transfernthe contents in cooker (rice, toor dal, peas) and mix well, add water if necessary to make appropriate consistency. add lil gur. garnish with coriander leaves

batate songa

grind masala of desiccated coconut, tamrind, red byaadgi chili-(more chili).

In a frying pan roast finely chopped onions, heeng powder, add potatoes and let it cook with the lid closed. Add salt then the coconut masala and bring to boil. cook for quite some time.

methi parota

chop methi leaves and onion (lil methi and say 1 onion for 4 parathas), mix with salt, red chili powder, amchoor powder add this mixture to wheet flour and kneed the dough with water just enough to kneed like chapati.

make parathas and roast on tava.

aloo gobi

chop ginger, garlic, onion, aloo and gobi.

prepare jeera-dhaniya, urrad dal, chanadal, lavang, daal-chini, red byaadgi chili and khas khas powder.

in a frying pan roast the powder perpared, along with garam masala, add ginger finely chopped, garlic, onion and roast till glden brown, add chopped potatoes after a while sprinkle little water and close lid letting potatoes to cook. Add Gobi and close lid again. Once gobi also is cooked add salt to taste.

pav bhaji

chop vegetables- can use all vegetables, i'l list the ones i used today :)

boil in cooker- beans, carrot, potato, green peas for 1 whistle & more on low flame till they are very soft. once the vegetables are cooked add salt and smash them.

prepare tomato puree, ginger garlic paste, & jeera-dhaniya powder.

in a frying pan roast ginger garlic paste, pav bhaji powder, red chili powder, turmeric powder, jeera-dhaniya powder, add finely chopped onion, vegetables (that need not be boiled much) cauliflower, baby corn, capsicum etc.. add tomato puree and bring to boil. add salt appropriately. Add the smashed boiled vegetables. add some ghee if required and mix well and smash. Cook the bhaji till it boils.

garnish with raw chopped onion and coriander leaves & serve with roasted pav.

capsicum masala

make jeera, dhaniya fine powder,

in a frying pan, fry jeera dahaniya powder, garam masala powder, red chili powder, turmeric powder add chopped ginger, onion and garlic, roast well. add chopped tomatoes.

add chopped potatoes and close lid to let it cook. Lastly add capsicum vertically chopped and add salt. close lid for a lil time to cook capsicum.

serve with chapati

rava idli

rava : 1 : : curd : 1

prepare tadka of mustard, curry leaves, urrad dal, ginger and cashew pieces in a frying pan, add rava (or rava idli mix) roast rava.

in a vessel mix curd with salt and chopped coriander leaves, shredded carrot chopped green chili, 1tbl sp of shredded coconut add this to rava mixture and mix well (if rava idli mix is not used, add eno 1 tbl spoon for 1ltr curd). The consistency should be thick. place carrot/tomato slices at the bottom pour batter over it and cook like normal idlis. Serve hot with coconut chuney

churum undo

1/4th pav besan, 1 pav wheet flour, 3/4th pav sugar

roast besan completely dipped in ghee till brownish in colour. pour it into a plate. roast wheet flour in lil ghee and mix with the besan, mix sugar powder, add elachi powder & roasted cashews & rasins. make laddoos & serve.

undi

1 pav rice : 2 pav water : 1 whole coconut

wash polo-rice and make it dry it over night.

grind rice to dry powder in a mixer. in a frying pan prepare tadka of mustard, curry leaves, red byaadgi chili & urrad daal. add desiccated coconut (better grind desiccated coconut slightly in mixer without water) add boiling water and then mix the rice rava prepared. mix well like upma.

once lil cool make undi with hands and boil again in pedavan/ cooker (will require a stand)

serve with chutney

dal fry-mong dal

wash moong dal well.

in cooker prepare tadka of jeera, chili powder, ginger, garam masala, add chopped onion and fry till its brown, add chopped tomatoes. add water (for 1/2 pav dal 1 pav water) bring it to boil, add mooong dal and cook for whistles.

garnish with chopped coriander leaves.

bhindi bharva

grind pepper, jeera, kottambari seeds into a fine powder, mix with red chili powder, salt and rice flour. may also mix a lil of garam masala powder.

wash bhindi and dry them completely with a cloth, cut the ends and slit them vertically, apply the powder masala with a lil oil to the bhindi, sprinkle it all over and mix.

in a pan fry chopped onions till brown, add chopped tomatoes and then the bhindi with masala. close lid and cook for some time, then cook with open lid until the bhindi looks & tastes ready to serve.

khichidi

moong dal: 1 : 1 : Rice

roast 1/2 pav moong dal in ghee till it gives out good fragrance and turns red in colour.

in a cooker boil the moong dal & rice 2pav water (water=rice+moong dal) for 2 whistles

melt chopped gur and desiccated coconut (shirshiroche), once the gur has boiled well mix the boiled rice-daal mixture.

mix well and add milk/cream if its too dry, add elachi powder, roasted cashew & rasins

wada pav with hara chutney

prepare tadka of mustard, curry leaves, heeng, ginger, green chili,

boil potatoes, grate it, add salt, tadka, coriander leaves and lemon syrup. mix well. and make small potions for wada

make a paste of besan, red chili powder, jeera, heeng water, salt and a lil amount of rice flour.

dip the potato mixture in besan paste & deep fry.

make chutney of coriander leaves (add pudina if available), ginger, green chili and salt in a mixer. apply on roasted pav and serve wada pav.

or tomato chutney, in a pan heat lil oil, add mustard-once they splutter add chopped garlic, green chili add water and chopped tomatoes.. close lid and let cook till tomatoes absorb all water.. then add salt and make a fine paste

ubbatti- holige

channa daal -1 pav

toori daal- 3/4 pav

gur half Kg

maida- 1 3/4 pav + lil more

boil toor daal and chana daal together (not in cooker), till both are cooked properly, (seperately use the daal boiled water for ubbati saar/ rasam), strain the daal water completely and keep daal aside.

in a pan melt gur without water, once it is consistent add the dry daal and stir til the mixture gets dry, may add lil rava if it is liquidy.. simultaneously whike stirring smash the daal in case u are going to grind in a mixer. Make sure the mixture is completely dry.

grind the mixture-channa daal, toor daal and gur to a fine paste.

for outer dough-kneed maida like chapati dough with water and later keep kneeding with oil- it requires pllenty of oil while kneeding. and keep aside for 2-3 hours.

rasam

soak tamrind in water, to get tamrind syrup, if syrup is needed in hurry soak in luke warm water to speed up the process.

to daal cooked water, add tamrind syrup mixed with saar/rasam powder, add chopped tomatoes-slightly grinded, bring to boil, add salt and a small piece of gur

give a tadka of jeera, pepper and garlic.

note: if u dont have daal coked water, boil lil (less than 1/4th pav) toor daal well and smash it and use the same way.

surnoli

poha- 1 mushti,

urrad dal : 1 (lil less than 1/4th pav)

rice : 4 (2 pav)

soak rice in a vessel, soak urrad dal and a lil menthe in the other for an hour. In a mixer grind rice, seperately grind the urrad and menthe, then grind poha. mix all the three pastes to make a consistent batter add salt and let ferment over night.

surnoli is not spread to thin layer unlike other dosas, just pour batter and spread lil gently :), the tava should be greased before bater is poured as the dosa is not spread much, close the lid until dosa is roast on low flame, turn over ,roast a lil more- do not close lid after turning over.

serve with red-heeng wala chutney, good combo