Sonali Bhogle

Ingredients :
  • 1/4 cup urad dal
  • 3/4 cup rice
  • 1-2 Tsp Coriander-Green chillies-Ginger Paste
  • Oil for frying
  • Salt to taste

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.
Sonali Bhogle

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..

Sonali Bhogle

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.
Sonali Bhogle

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.

Sonali Bhogle

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.
Sonali Bhogle

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. 
Sonali Bhogle

Ingredients :
  • 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

Method :
  1. Combine all the ingredients in a bowl and knead it into a semi-stiff dough using enough water as required. Keep aside for 10 minutes under a wet muslin cloth.(P.N : keep dough aside for only 10 min , nor more than that ) Knead again using soya oil till smooth and divide it into equal portions.Roll out one portion of the dough into circle using a little flour for rolling.Cook the roti on a tava (griddle) over a medium flame using soya oil till both sides are golden brown.Repeat for remaining dough.Serve hot.
Sonali Bhogle

  • 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.
      Sonali Bhogle

      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 .

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