Snake Gourd Curry

Ingredients:
Snake gourd -
200 grams
Mustard -1/2 tsp
asafoetida -1/2 spoon
Cumin seeds - 1 spoon
Pepper powder - 1 spoon
Curry leaves - few
Grated coconut - 2 spoons
Rock salt - to taste
Coconut oil - 1 spoon

Method
Cut the snake gourd into small pieces and steam it. Season with mustard, asafoetida, and cumin seeds, curry leaves and pepper powder. Rock salt and grated coconut are added, mixed well and sautéed for few minutes.

Ridge Gourd Chutney

Ingredients:
1 med. size ridge gourd
(birakaayi) peeled slightly
and cut into pieces
1/2 tsp. mustard seeds
1 tbsp.urad dal
1 tbsp. chana dal
2-3 tbsp. grated coconut
4 -5 green chillies, chopped
1 tbsp.tamarind juice
1 tsp. jaggery or sugar
1 spring curry leaves
1 tbsp. coriander leaves
Asafoetida a pinch
1 tbsp. oil
Salt to taste

Method: Heat Oil in a pan, add mustard seeds, after it splutters, add chana dal and urad dal. Once they are done, add green chillies, curry leaves, asafoetida and ridge gourd pieces.
Fry till done and leave to cool. Grind in the mixie with salt, tamarind, jaggery, coriander, coconut
and little water to a smooth paste. Serve with rice/chapatis/dose.

Til Ladoo

Ingredients: 2 cups cleaned white sesame
2 cups grated jaggery
1/4 teaspoon ginger powder
1 1/2 teaspoon powder of cardamoms
1/4 teaspoon nutmeg powder
1 1/2 cups maida (refined flour)
ghee or oil as required.

Method: 1. Rub in 1 1/2 tablespoons oil and a pinch of salt to the flour and knead into a soft dough.
2. Cover it with a wet cloth.
3. Heat sesame on low fire, stirring continuously so that they do not splutter and fall out of the pan. When cooled, pound them.
4. Add the greated jaggery and pound once more to make the mixture even and smooth.
5. Mix powders of Cardamoms, Sonth and nutmeg.
6. Shape small balls from the ready dough.
7. Place one ball in the left hand palm and make an indentation in the middle.
8. Put in this hollow a lump from the mixture.
9. Pull up the sides, gather at the top and press down.
10.Smear a wooden board with oil, place the stuffed ball on it and roll out into as thin a round as possible.
11.using enough oil fry it on griddle to deep golden colour till it is crisp.
12.Thus make all the Til Polis. These can last for quite a number of days and are very tasty.

Vada Pav

Ingredients For Vadas

3 large potatoes, boiled, peeled, mashed coarsely
1 onion finely chopped
1 tbsp coriander finely chopped
1 1/2 tsp. green chillies finely chopped
1 tsp. ginger grated
1 tsp. garlic crushed
1/2 tbsp. mint leaves finely chopped
1/2 tbsp. lemon juice
2 tbsp. oil
2 pinches asafoetida
1/2 tsp. each cumin and mustard seeds
1/2 tsp. turmeric
salt to taste,
oil to deep fry

For Batter

1 cup gram flour
1/4 cup rice flour
1/4 tsp. turmeric powder.
2 pinches soda bicarb
1 tbsp. hot oil
salt to taste
water

Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside.

Method

Heat oil (2 tbsp), add seeds to splutter.
Add ginger, garlic, asafoetida, mint and stir.
Add onion, fry till light pink.
Add potatoes, coriander, salt, turmeric, lemon juice and gently mix well.
Cool a little. Make ping pong ball sized balls. Keep aside.

Heat oil for frying.
Dip one ball at a time in batter and gradually let into the hot oil. Deep fry till golden brown, turning as required.
Fry 5-6 in a batch. Drain.

Serve hot with pav, green chutney and sweet tamarind chutney or tomato sauce.

Dalchini Palau(Cinnamon Fried Rice)

Ingredients:

1 lb Basmati rice
4 teaspoon ghee
2 cinnamon Stick (1 inch length each)
4 tablespoons sugar (about 75 g)
¼ teaspoon ground cumin
Pinch of turmeric powder
Pinch of salt




Method: Boiling water (twice the amount of rice)

1	Heat a big pan on medium. Add ghee.
2	When ghee is sufficiently hot and gives off aroma, add cumin seed, cinnamon sticks and fry for a minute.
3	Add turmeric powder and washed rice and salt. Strir 2 to 3 minutes.
4	Carefully, add boiling water and bring whole mixture to boil.
5	Cook until all water is evaporated and rice is done. Add sugar and mix well and bring out from heat.
6	Cover rice with a lid for 5 minutes and serve with your favorite gravy.

Varan (Maharastrian Dal)

Ingredients:

1 cup Toor dal
1 teaspoon turmeric powder
1 teaspoon ghee or butter
¼ teaspoon sugar or jaggery (gud)
a pinch of asafetida (hing)
few mustard seeds
salt to taste

Method

2 tablespoon or more cilantro (coriander) (chopped)

1	Boil Toor dal with salt, sugar or jaggery (gud), hing, and turmeric. Boil until cooked well.
2	Heat ghee or butter in pan over medium heat. Add mustard seeds. Stop when it starts crackling.
3	Carefully, pour the ghee over dal.
4	Cook for few minutes.
5	Sprinkle chopped cilantro and serve with plain rice

Spring Rolls

Ingredients:
* Finely chopped Cabbage 1/2
* Grated carrot 2
* Noodles 1 cup
* Soya sauce 1 tbsp
* Salt
* Black pepper
* Chilli sauce
* Ready spring rolls sheets 1 pack
* Maida 1 tbsp

Procedure:

Heat a tablespoon of oil. Add cabbage and carrot. Cook till they look transparent. Add soya sauce, chilli sauce, salt, pepper and noodles. Cook for 3-4 minutes. Keep aside to let it cool. Mix 1 tbsp maida into 3-4 tbsp water and make it a paste. Fold the rolls as directed on the pack and seal them with the maida paste. You can make rolls and freeze them and fry them frozen whenever you like to. Fry them on medium heat till they are golden and crispy. Serve with green chutney and ketchup.

Dondakaya kura

Ingredients:

150 gm parval,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1\2-tbsp asophotedia,
1-tbsp red chilli powder,
1-tbsp turmeric powder,
Salt to taste.
Method:
Step 1: Cut the parval in to long pieces. Heat the oil in thick bottom pan and add mustard seeds, cumin seeds and asafetida in it. Then add cut parval in it and cover with dish Cook until they are soft. Step 5: Then add red chilli powder, turmeric powder and salt. Mix well and turn off the flame Sreve hot with roti and rice

Capsicum Masala

Ingredients:
Capsicum(big) - 1 no (cut into small cubes)
Onion(medium) - 1 no
Tomato - 1 no
Garlic pods - 5 - 6 nos
Ginger - A little
Cumin seeds(Jeerakam) - 1 tsp
Cloves(Grambu)
Bay leaves(Vazhana/Karuga ela)
Oil - 4 - 5 tbsp Coriander seeds - 1 tsp Groundnuts(Nelakadala) - 1 1/2 tsp
Cashewnuts - 1 tsp
Salt - As reqd
Lemon juice - 1 tsp

Method: 1)Fry capsicum pieces in oil and keep it aside. 2)Fry coriander seeds, cashews and groundnuts separately, without adding oil. 3)Make a paste of groundnuts and cashews separately. 4)Grind onion, tomato, garlic, ginger, cumin seeds, the spices and coriander seeds into a smooth paste. 5)Heat oil in a frying pan. 6)Add the ground masala and fry, until the oil starts to separate. 7)Add groundnut paste and cashew paste. 8)Stir well and let it boil for about 3 mins. 9)Add fried capsicum and stir well. 10)Close with a lid and let it cook for 5 - 10 mins. 11)Add lemon juice, before removing from the flame. 12)Garnish with coriander leaves before serving. Serve with chappathi, naan, fried rice etc.

Masala Bhakhri

Ingredients

2 cups of Wheat flour
1 tsp Ajwain
Red Chili powder (or green pepper)
Salt, Turmeric powder
2 tspn oil

Method :

1. Mix all ingredients and make a stiff dough.
2. Make balls (luva) and roll them (little thicker than chapati) in about 6" diameter.
3. On a hot griddle, bake the bhakhri on one side without oil then turn to bake the other side. Turn again to the first side and add about half tspn of oil around the bhakhri which should go under the bhakhari then press lightly with the spatula then turn to other side and press lightly.
4. Bake all bhakhar is one by one until light brown.

To make Poori use the same method to make a dough, make small luvas and roll in about 3" diameter then deep fry in oil Enjoy with tea, coffee, raita or any kind of pickle

Arvi Lal Mirchi Curry(Chema Gadda)

Ingredients

• 500 gms arvi / taro root
• 4 tbsp of vegetable oil

1 green chilli chopped fine

1 onion

1" ginger

8 cloves of garlic.

2 bay leaves

• 2 cups yogurt/ curds
• 1/2 tsp sugar
• 1 tsp salt

1/8 tsp grated nutmeg

Garam Masala powder mix
Dry roast the following spices in a cast iron pan while stirring constantly so they do not get burnt.

• 1 inch piece of dalchini / cinnamon
• 6 black peppercorns
• 2 large black cardomoms
• 4 cloves
• 4 dried red chillies
• 3 tsps dhania/ coriander seeds
• 1 tsp jeera .
• Powder in a coffee grinder and then add the following to the mix.
• 1/2 tsp haldi / turmeric powder

Boil the arvi till done. ( Do not over cook or it becomes a slimy mush. Check for doneness as with a potato) Skin and cut into 1/2 " circles. Heat 1 tablespoon oil and fry minced green chilli and onion. Cool and grind to a paste in a blender along with the garlic and ginger. Heat 2 tbsp of oil and fry the arvi pieces till crisp and slightly brown. Remove from pan. Heat 1 tbsp oil and saute the bay leaf along with the onion and garlic paste. Fry the masala mix next . Keep stirring till the oil seperates from the mixture. You see a slight shininess on the surface of the mixture. Now beat the curds along with the sugar till smooth. Add to the masalas in the pan and mix well. the fried arvi and salt. Cook for 5 minutes on low heat stirring gently a couple of times. Finally add the pinch of nutmeg. Serve hot

Alu 65

Ingredients:

5 semi-boiled potatoes

1 cup cornflour

1 cup maida

1 1/2 -2 cup sour curd

1 tbsp ginger-garlic paste

1 tsp red chilli powder

1/2 tsp ajinomoto

1 tsp soya sauce

1 tsp chilli sauce

1 tsp amchoor powder

salt and pepper to taste

a pinch of orangish-red colour

oil for deep frying

For garnishing:

2 tbsp chopped coriander leaves

2 strands of curry leaves

1 tsp mustard seeds

10 -12 green chillies,cut lengthwise

2 green chillies finely chopped

1 tbsp oil

Method:

peel the boiled potatoes and cut into medium sized pieces.Make

thick,smooth batter of maida,cornflour and curd.add salt to taste,

and pepper.add a pinch of colour.If required add water.

Marinate the potato pieces in this batter for half to one hour.

heat oil in a low bottom pan and deep fry the potato pieces

till they become red and crisp.keep aside.

Heat 1 tbsp oil in a skillet,add mustard seeds chillies,coriander leaves ,

curry leaves andfried potatoes,mix well ,garnish with chopped green

chillies and coriander leaves.serve hot.