daal parota

chop onion, ginger, mix with jeera-dhaniya powder, ajwain, red chili powder, amchoor powder, salt and mix with daal (left over 5-6 spoons) add wheat flour to this mixture and kneed the dough without adding water, mix a lil oil while kneeding.

make parathas and serve with ketchup

mooga usli

moong dal : 1 :: 2 : water

roast moong dal (without oil) and wash, keep aside

In a frying pan, prepare tadka of jeera, chopped green chili, ginger, heeng and curry leaves. Add water and bring to boil. add roasted moong dal, cook on high flame for some time, simmer the flame and cook with closed lid, add water in case required, once cooked add salt and desiccated coconut.

cabbage ambodo

soak rice- 1/4th pav and lil channa dal. for about 15-20min

to rice and channa dal add red byadgi chilli and heeng, grind in a mixer to a rough dry paste with minimal water. Mix with finely chopped cabbage and onion add salt to taste and chopped curry leaves, if the batter is not dry, u may add besan and make it thick enough to make wada by hand.

make small flat wadas and deep fry in a pan till golden brown

aloo palak/ palak paneer

boil palak and tomatoes for 2 whistles in a cooker, cool strain water and grind in mixer.

In a frying pan add lil oil roast, garam masala powder (lil less compared to other north indian dishes), chili powder, jeera dhaniya powder, then roast finely chopped onions add chopped potatoes and close lid letting them cook. add salt and smashed palak cook till boils, may add ghee on top to enhance the fragrance.

For palak paneer, instead of adding potatoes add paneer cubes after the palak starts to boil and boil for some more time.

gobi manchurian

prepare ginger garlic paste and finely chop ginger, garlic and onion..

cook cut gobi in a vessel till it boils up once and keep aside, once cooled sprinkle salt and mix well.

prepare batter of maida, corn floor-(one tea spoon), ginger garlic paste, salt. Deep fry gobi with this batter.

In a frying pan roast ginger garlic paste, chopped ginger garlic and onion, add chilli powder salt to taste and soya sause. Add fried gobi and mix well on a low flame. serve with tomoto ketchup.

beans sukke

beans monu, ek kaylintu sasama, karibevu, heeng phan ghalche. Kaderi beans ghalnu thode udda phappunu baavdi dhampunu sijjoche.

2 chamch uddidu, kottambari, phanna mirsanga bhajjunu, kantille soyye ani chinchamba ghalnu massolu vattunu gevuche.

beans sijjata yetta mantana, meet ani massolu ghalnu shirshiorche.

phoha kheer

make alawana by grinding desiccated coconut (1 whole) and soaked rice.

bring lil water and 1 pav jaggery to boil, preparing a paka. Mix the alawana with this paka.

roast thick phoha (1/4 pav) in ghee and then add to the boiling paka-alawana mixture. boil with constant stirring.

add elachi powder and roasted cashews.

goda phoha

boil jaggery and desiccated coconut in a vessel with constant stirring to make a dry paka with very lil or no water. let it cool

roast white til (sasame seeds) and mix with the paka, also add elachi powder to it and once paka is completely cool mix the phoha (thin ones) delicately.

chane daali madagane

roast 1/4th pav chana dal in a frying pan till it gives out pleasant aroma of chana dal

wash 1/8th pav rice and soak in water for 10-15 min

wash the roasted chana dal (twice) and soak in water for around 10-15 min.

In a pressure cooker bring water to boil and then boil the soaked channa dal for 3-4 whistles.

in a mixer blend desiccatted coconut (1 whole coconut) and then after it becomes a paste add the soaked rice and blend again.

In a vessel add jaggery (1 pav) and water boil it till the jaggery becomes a fine liquid (strain this paka if required). Once the paka is boiling add the coconut milk-rice (called as alawana) and bring to boil. also add elachi powder. Mix the boiled channa dal and the boil with constant stirring thoroughly. Add roaste cashews.

Note : If you have raw cashews (bibbo), soak them in warm water for 10-15min, peel off the skin and boil them along with chana dal in cooker.

as the madagane cools, it becomes thicker, while reheating to serve, add apt amount of milk.

cucumber kosambri

soak moong dal for about 10-15 min

finely chop cucumber mix with desicatted coconut, chopped green chili, coriander leaves, ginger, salt, lemon syrup, soaked moong dal

prepare tadka of mustard, red byaadgi chilli and curry leaves add to the cucumber mix and serve.

channa sundal

soak channa for about 8 hours, boil in pressure cooker for 8 whistles.

add salt to channa and keep aside, make a paste of desiccated coconut, green chilli, ginger, mix with boiled channa.

In a frying pan, prepare tadka of mustard seeds, heeng, red byaadgi chili and curry leaves. Add the channa-coconut mixture to the frying pan contents and cook over med flame for a while.

channa masala/choley

soak channa for about 8 hours and boil it in cooker for 8 whistles

chop onion, tomatoes, ginger. in a frying pan roast jeera, dhaniya, garlic, ginger, onion and tomatoes make a fine paste in a mixer of the above.

In cooker roast garam masala powder, turmeric powder, curry/channa masala powder, amchoor powder, salt mix well, add the paset of onion-tomatoes prepared earlier, add boiled channa, add some water and boil under pressure for 8whistles again.

garnish with chopped coriander leaves and onion before serving.