Ingredients :

For the filling:

• 2 medium size boiled potatoes
• 1 tspn green chili, finely chopped
• 2 tbsp finely chopped cilantro/coriander leaves
• 1 tsp Ginger-Garlic Paste
• 2 tspn raisins
• 1 tspn roasted groundnuts
• Salt to taste

For the outer crisp coating:

• 2 cups besan (chick pea flour/gram flour)
• 1 cup cornflour
• a pinch of hing
• 1/4 tspn red chili powder
• water
• salt
• vermicelli  or crushed cornflakes

And 8-10 Marie Biscuits and oil for frying.


Method :
Peel the boiled potatoes. The potatoes should be boiled really well. Mash the potatoes when they are still warm.Add the coriander leaves, green chili,ginger-garlic paste,raisins, ground nuts and salt to the mashed potatoes.Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.

Preparing the besan batter:
In a bowl, take the besan (chick pea flour/gram flour) and cornflour.Add the red chili powder, asafoetida and salt.Add around 1/2 cup water and mix. .The batter should not be very thick nor too thin. Check the seasonings and adjust accordingly.Add a few drops of oil to the batter and mix well.Keep the ready batter aside.

Assembling and Frying the Biscuit Pakora:
Before you do the following steps, heat up some oil for deep frying the pakoras.Take 2 tbsp of the mashed potato mixture and apply it on the biscuit evenly.Cover this potato stuffed biscuit with another biscuit . I choose to keep it plain. But if you want, you can apply the same green mint coriander chutney or tomato sauce or sweet chaat chutney to this second biscuit .You have now a beautiful biscuit sandwich. Just slightly press the sandwich. Take the entire sandwich in your hand and dip it in the besan batter.Coat the stuffed biscuit sandwich evenly with the besan batter. Be gentle with the pakoras. Take care not to keep the stuffed biscuit sandwich a long time in the batter as the biscuit tends to break.Coat pakoras with vermicelli or cornflakes. By now, your oil is hot and you can easily slid the besan batter coated biscuit sandwich in the oil.Fry the biscuit pakoras on a medium flame till they are crisp and golden brown.Drain on a tissue.Serve them hot or warm with tomato sauce or with any chutney of your choice,  or even coconut chutney. .Enjoy the bread pakodas in the rains with a cup of indian ginger chai or masala chai.

 

Ingredients :

• Ripe Red Tomatoes -  4

• Carrot - 1

• Beetroot - 1 small piece

• Corriander Stems - 4

• Garlic - 3 cloves

• Ginger - 1 inch size

• Cinnamon stick - 1 inch in size

• Cloves - 2

• Pepper  - 5

• Bay Leaf  - 1

• Star Anise - 1 small

• Corn Flour - 2 spoons

• Water - 2 cups

Method :

Ingredients :

• 1 1/2 cup Basmati Rice
• 1 1/2 cup Fresh or frozen Coconut
• 1 1/2 tsp Sugar
• 6 tsp Ghee
• 1/2 tsp Saffron
• Cardamom powder to taste
• 1 inch Cinnamon stick
• 3 to 4 Green Cardamom
• 5 to 6 Cloves
• Dry Fruits pieces.

Method :

Wash and soak basmati rice for 30 mts.Boil water in a pan, add ghee, add soaked rice and cook till rice is 80% cooked.Heat 3 tsp ghee in a pan, add whole spices, add coconut, sugar, dry fruits, mix well.Add boiled rice, mix gently, add saffron water, cover and cook on low heat for 15 mts.Open cover after 10 mts, Narali Bhat is ready to serve!  Traditionally jaggery is used to prepare Narali Bhat, you may make use of jaggery instead of sugar.

Ingredients:

• 4 cups Whole Wheat Flour

• 2 cups Grated Cauliflower

• Finely chopped Coriander leaves

• 1-2 Chopped Green chillies

• 1 Teaspoon Ginger-garlic paste

• Garam Masala as per taste

• 1/2 Dhane-Jeera powder
• 1/2-1 Teaspoon Amchoor( Dried Mango) Powder
• Salt to taste

• Butter /Oil for frying

Method:
Make dough out of whole-wheat flour (atta).
Mix grated cauliflower (gobi), green chillies, ginger-garlic paste, coriander leaves, garam masala, dhane-jeera powder, amchoor powder , salt as a filling in paratha.Make two medium size roti, add the filling to the one roti and cover it with the second one. Now roll it slightly.Cook on a pre-heated Tawa and pour half tablespoon oil or butter on it.Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side.Cook on a low heat till golden brown.
Serve Gobi Paratha hot with curd.

Ingredients :

•  1 cup chickpeas/ garbanzo bean/ chana (soaked overnight)  
•  2 Medium onions
•  2 medium tomatoes
•  1 Teaspoon garam masala
•  Red chilli powder as ( per taste)
•  2-3 tsp chole masala (any brand)
•  1 Teaspoon ginger-garlic paste
• Finely chopped coriander
• Salt to Taste 
• 1-2 tablespoon Oil/ Ghee

Method :
 Pressure cook the chickpeas/ garbanzo bean/ chana using sufficient water. Keep aside.Puree the tomatoes and the onions in a blender and keep aside. Take a heavy bottom pan, add the oil/ghee ,add the ginger-garlic paste and saute until the garlic turns light brown.Add onion puree and saute till  it turns transparent.Then add tomato puree and saute until the raw smell of tomato is gone.Then add garam masala, red chilli powder, Chole masala, Salt and mix well. Add the cooked chickpeas/ garbanzo bean/ chana along with the water and continue to cook covered. Simmer for a while until the gravy blends with the beans.Garnish with coriander leaves and serve with puri or bhatura.

Ingredients :

For Paneer :

• 4 Cups Milk
• 2 Tsp Lemon Juice dissolved in 1 Tbsp Water
• 2 Tsp Curd
• 1 Tbsp Maida (All purpose flour)
• A pinch of Red Color (Optional)

For Syrup :

• 4 Cups Water
• 2 Cups Sugar
• 1/4 Tsp Cardamom Powder

For Filling / Malai :

• 1/2 cup of Sweet Mawa / Khoya / Khawa
• 2-3 tsp of sugar pr  icing sugar.
• A pinch of saffron soaked in a spoonful of milk (optional)

Method :

Heat Milk and bring it to boil. When it starts boiling, add lemon juice, Add Curd and wait for milk to curdle completely. Then remove from heart and let it cool for 5-10 minutes.After that pour it over a thin cotton cloth and tie it with a tight knot. On straining this milk, what we get is Paneer.Wash this paneer nicely under cold water to remove lemon juice flavor.Now add pinch of red color and knead Paneer for 5-7 minutes to make a smooth dough.Add Maida and knead again for few minutes.Then make oval shaped balls of dough and keep aside.(Note: remember , balls will grow in size when cooked in syrup, so make them small in size , about 1.1/2-2 cm in size.)
Now for making sugar syrup, mix sugar , water and cardamom powder in a saucepan and bring it to boil. Add those paneer balls to hot syrup on medium heat and let it cook for 20 minutes with lid partially covered.Once paneer balls are cooked, turn off the gas and let it cool for 1 hour.

Now for Making Malai mixture. Mix khoya and icing sugar and blend in mixture to form a fine thick paste / creamy mixture.



After 1 hour remove paneer balls from sugar syrup , do not squeeze them.Cut each of them horizontally into 2 equal part, spread khoya mixture on one part and put other part on it,Garnish with Silver Foil, chopped pista. Refrigerate for 1 hour and served chilled.

Ingredients :

Method :
Soak rice and dal separately for 3-4 hours. Grind them separately to a smooth paste and keep in different containers. Allow it to ferment for 10-12 hours. Mix both the batter together, add salt , add Coriander-Green chillies-Ginger Paste and mix well. Heat Appe Maker and add some oil to all the moulds. Now Half fill the moulds with batter and prepare appam by cooking on both sides.
Serve hot with coconut chutney.

Ingredients :

• 3  Cups Cooked rice
• 2 Finely Chopped Onion
• 8 Green chillies
• 1 bunch Mint leaves
• 3 Tomatoes
• A pinch of  Turmeric powder
• 6 Cardamom
• 8 Cloves
• 2 ” piece Cinnamon stick
• 2 Tsp Shahijeera / caraway seeds
• Small piece Ginger
• 1 Tsp Ginger garlic paste
• 1/4 Tsp Cumin seeds
• 4 Tbsp Ghee / Clarified Butter

Method :
Chop the tomatoes into small pieces and grind into fine paste in mixie. Clean the mint leaves from the bunch and grind them into paste along with two green chillies.  Divide the cooked rice into three equal parts. Heat  a tbsp of ghee in a pan. Fry some chopped onion and saute till they are soft. Add half the ginger garlic paste, 1/3 of garam masala (cardamom, cloves, cinnamon, shahijeera) , little turmeric powder and saute a little more. Now add the tomato paste and let it boil for few minutes to remove the raw smell. Add one part of rice along with salt as per taste. Mix well and fry for few minutes more. Remove from fire and keep it aside. This is tomaro rice.

Now Clean the pan and heat 1 tsp of ghee and add chopped onions, 2-3 slit green chillies, cumin seeds and chopped ginger. Saute them till onion is soft  and add another part of rice, some garam masala  along with salt as required. Mix and fry it well till all spices are mixed well. Take it out and keep aside. This is jeera rice..



Clean the pan and heat the remaining Ghee. Fry the remaining chopped  onions and green chilies till soft. Add ginger garlic paste,  little turmeric powder , garam masala and fry for a  minute. Now add the mint leaves paste and fry a little. Add the remaining rice along with salt and mix well.  Fry for two minutes  more and remove from fire.This is pudina rice.along with salt and mix well.  Fry for two minutes  more and remove from fire.This is pudina rice.
Spread the green pudina  rice first in  a serving plate. Next put the jeera rice. Lastly put the tomato rice neatly. Garnish with onion and lemon slices and serve hot.. This tricolor pulao looks very bright, colorful and attractive without any artificial colors..

Ingredients :

• 1 Cup Fresh Grapes
• 2 Tbsp Cashew-nuts Paste
• 1 Cup Milk
• 1 Cup Fresh Cream
• 3/4 Cup Curd 
• 50 / 75 Grams Khoya / Khoa
• 2-3 Tsp Sugar
• 1 Tsp Black Paper Powder
• 1 Tsp Cardamom Powder
• 2 Tbsp Water
• 2-3 Tsp Truity Fruity
• 2 Tsp Finely  Chopped Coriander
• Salt to Taste

Method :
Take a Pan / Kadai . Add cashew-nuts paste and water and mix well.Then add curd ,Sugar mix well and On the Gas ,put Pan on it ans stir for 5 minutes till mixture becomes little thick.Then off the Gas, Add Milk, Khoya, Fresh Cream, Black Paper Powder and Salt to the mixture and mix well.Now add Grapes, Truity Fruity, Coriander leaves& Mix well .



Garnish with some chopped grapes and Truity Fruity and Serve Hot with Butter Roti.

Ingredients :

• 4 Eggs
• 1 Finely chopped Onion
• 2 Finely chopped Green chillies
• 1 Tsp Chilli powder
• 1/2 Tsp Haldi 
• 1/2 Tsp Garam Maasala
• 1 Tsp Cumin seeds
• Salt to taste
• 2-3 Tsp Oil
• 1/4 cup Finely chopped Cilantro / Coriander leaves

Method :
Blend the eggs well.Add salt ,red chilli powder, turmeric powder, garam masala to blended eggs.Now heat oil in a pan, add cumin seeds and saute for a minute.Then add chopped onion and chopped green chillies, Saute till onion become soft and light pink in color .Now add blended egg's mixture to it and continuously stir and let it cook for 5 minutes.Mix coriander leaves and serve hot.

Ingredients :

• 1 cup Sabudana / Sago (medium size pearls) wash, drain and soaked overnight
• 1/2 cup coarsely pound roasted peanuts
• 1-2 Tsp sugar
• 1 Tbsp ghee
• 1 Tbsp Fresh Grated Coconut
• 1 Tsp cumin seeds
• 3-4 green chillis, finely chopped
• salt to taste

Method :
Wash the sago thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. The sago should appear clear, translucent, swelled up and separate pearls.Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside.Heat  ghee in kadai ,once hot, add cumin seeds and let them brown a bit. Add the chopped green chillies and suate for 2 minutes.Finally add the sago-peanut mixture and combine well with the seasoning on low heat and Then add coocnut and toss the sago mixture continuously for 8-9 minutess. Serve hot.

Ingredients :

• 5-6 colocassia leaves (Alu chi pane in Marathi)
• 1/2 cup gram flour
• 1/4 cup rice flour (for crispiness)
• 1 Tsp ginger-garlic paste
• 2 Tsp black maharashtrian masala or garam masala
• 1 Tsp tamarind paste
• 2 Tsp jaggery or sugar
• 1 Tbsp white sesame seeds
• 1 Tsp turmeric powder
• 1-2 Tsp chili powder
• 1/4 Tsp asafoetida
• Salt to taste
• Oil for frying

Method :


Remove stems and wash colocassia leaves. Drain and wipe off the excess water.Mix gram flour and rice flour. Add sesame seeds, black masala, tamarind paste. jaggery, chili powder, ginger-garlic paste, turmeric powder, asafoetida, salt and water to make a thick paste.Spread the paste on one leaf,spread some sesame seeds, put another leaf on it and again spread some paste on it , the sesame seeds. Like this arrange all the leaves one above the other with the layer of paste in between them.



Wrap the leaves tightly and make a roll. Tie it with a thread if required.Steam cook alu vadi for about 25 minutes.



Remove and insert a toothpick or knife into the roll to check the doneness. If the toothpick comes out clean, the roll is cooked. Let cool and slice.Heat oil in a deep frying pan. Deep fry the pieces in hot oil. Or shallow fry them on a flat griddle. Remove when golden brown and crisp. 

• 1.1/2 Cup whole wheat flour
• 4 tbsp soya flour
• 1/2 Cup boiled and crushed Sweet corn kernels ( makai ke dane)
• 2 tsp Ginger - Green chilli Paste
• 1/2 Cup Grated Cheese
• 1/4 cup Finely chopped Coriander
• Salt to taste
• Oil for kneading & cooking

Ingredients:

• 1 apple
• 1/2 cup apple pulp
• 1 cup milk
• 1/2 cup rolled oats
• 2 Tsp Walnut Pieces
• 1/4 Cup Sugar
• 1/4 tsp Cinnamon Powder
• 1 cup of water

Method :

Chop the apple into small pieces .Now take a sauce pan with water and apple pulp in it and boil.Add chopped apple to the above mixture.Then Add rolled oats , walnuts peices, sugar and cinnamon powder to it and stir well.Boil the mixture till it becomes thick.Off the stove when the mixture becomes thick.Add milk to it and stir well.Garnish with some apple pieces and walnut.Hot and yummy apple walnut oatmeal is now ready to serve.

Ingredients :

• 2 Ripe Bananas
• 2 cups Milk
• 1/2 cup Powdered Jaggery
• 1/2 tsp Cardamom powder
• 2 pinch Saffron 
• 3 tsp Butter
• Finely sliced dry fruits (Badam, Cashewnuts & Raisins)

Method :
Heat a little butter in a pan, roast the sliced dry fruits along with raisins and keep it aside.Mash the riped bananas with hand so as to form a rough paste.Heat a little butter in a pan and allow it to melt. Add the banana paste to it and fry till it turns slight brown. Add jaggery to it and keep mixing properly when all the jaggery is uniformly mixed, add milk to it and simmer and allow it to cook.Add the saffron to the payasam and bring it to boil. Add cardamom powder and roasted dry fruits to it.Mix properly and bring it to boil .Serve Hot .