Black Peas Curryv/काळ्या वाटाण्याची उसळ

Ingredients:

Black peas – 1 cup

Onion – 2

Grated fresh coconut – ½ cup

Malavani masala/ red chilly powder – 2 teaspoon

Garam masala – ½ teaspoon

Turmeric powder – ¼ teaspoon

Garlic – 4

Ginger – ½ inch

Oil – 2 tablespoon

Curry leaves – 5-6

Salt

Recipe:

• Rinse and soak black peas for 4-5 hours.
• Pressure cook black peas for 3 whistles and keep it aside.
• Heat 2 teaspoon oil in a pan
• Add 1 sliced onion , chopped garlic and ginger.
• Saute till onion is translucent.
• Add coconut and roast till the coconut is golden brown in color.
• Take care not to burn coconut.
• Keep it aside and let it cool down.
• Add this to blender and make a smooth paste.
• In another pan heat 2 tablespoon oil.
• Add 1 finely chopped onion and curry leaves.
• Once onion is translucent add malavani masala, garam masala and turmeric powder.
• Saute till oil starts to separate.
• Now add black peas with stock, coconut paste and salt.
• Mix everything well and cook on medium flame for 10 -15 minutes.
• Serve hot with steamed rice, bhakri or with malavani wade.

Aloo pakora / बटाटा भजी

Ingredients:

Potato sliced  – 2

Gram flour – ½ cup

Cornstarch – 1 tablespoon

Rice flour – 1 tablepoon

Red chilly powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Coriander leaves – 2 tablespoon

Salt to taste

Water

Oil

Recipe:

• Add salt to the potato slices and keep it aside.
• In a bowl add gram flour, rice flour , corn starch and add required water.
• Give a nice whisk until batter is smooth and lump free.
• Batter should not be too thick or too thin.
• It should be coating consistency.
• Now add red chilly powder, turmeric powder, finely chopped coriander leaves, salt and mix well.
• Heat oil in a deep pan.
• Dip each slice of potato in the batter.
• Deep fry aloo pakora on medium flame until crisp and brown from both the sides.
• Serve hot with tomato ketchup.

*Do not peel the potato skin.

Prasadacha Sheera/ Banana Semolina Halwa

Ingredients:

Semolina – 1 cup

Ghee - ¾ cup ( you can reduce it accordingly)

Sugar – ¾ cup

Ripe Banana – ½

Cashew nuts – 1 tablespoon (chopped)

Almonds – 1 tablespoon (chopped)

Raisins – 1 tablespoon

Cardamom powder – ¼ teaspoon

Milk – 2 1/2 cups

Saffron strands – 7 to 8

Recipe:

• Heat ghee in a pan.
• Add cashew nuts and almonds and roast until brown.
• Take out in a plate and keep it aside to cool down.
• In the same pan roast semolina on low flame.
• Keep stirring in between so that semolina does not burn.
• Roast until light golden in color.
• Now add sliced banana pieces and roast until banana starts to caramelize.
• Boil milk in another pan.
• Now add hot milk to roasted semolina.
• Mix well so that milk gets absorbed in semolina. Take care to see that no lumps are formed.
• Now add sugar, roasted and chopped nuts, saffron, raisins and cardamom powder.
• Mix everything well, cover and cook on medium heat for 3-4 mins.

Aloo paratha/ आलू पराठा

Ingredients:

Wheat flour – 1 cup

Boiled potato – 2 medium

Ginger –green chilly paste – ½ teaspoon

Curry leaves – 8

Mustard seeds – ¼ teaspoon

Coriander leaves - 1 tablespoon

Turmeric powder – ¼ teaspoon

Coriander cumin powder – ¼ teaspoon

Oil- ¼ teaspoon

Ghee

Salt

Recipe:

• Mix flour , salt and water in a large bowl together.
• Knead smooth dough.
• Cover with damp cloth and keep it aside for some time.
• Mash boiled potatoes and keep it in a bowl.
• Heat oil in a pan and add mustard seeds, curry leaves.
• Once curry leaves start to splutter, add turmeric powder.
• Switch off the flame and add tempering to boiled potatoes.
• Add coriander leaves,coriander-cumin powder and salt to taste.
• Mix everything well.
• Take medium sized ball from the dough and spread to form a bowl.
• Place the potato stuffing in the center.
• Seal the edges completely so that potato stuffing does not come out.
• Sprinkle a little flour and roll the paratha.
• Heat pan, place paratha on it and cook on medium heat.
• Turn it, pour ghee and spread over paratha.
• Cook on low heat till golden brown.
• Serve hot with yogurt or tomato ketchup.

Misal Pav/ कोल्हापूरी मिसळ

Ingredients:

Moth bean/ Mataki – 1 cup

Onion - 3 medium

Tomato (puree) – 1 medium

Oil – 2 tablespoon

Kashmiri red chilly powder/ misal masala – 2 teaspoon

Freshly grated/Dry coconut – ¼ cup

Garam masala – 1 teaspoon

Turmeric powder – ¼ teaspoon

Ginger garlic paste – 2 teaspoon

Curry leaves – 10

Mustard seeds – 1/2 teaspoon

Cumin seeds – ½ teaspoon

Jaggery – 1 teaspoon

Pav/ buns - 6

For garnishing:

Finely chopped onion

Chopped coriander leaves

Ready Mixture/ farsan

Lemon

Recipe:

• Wash and soak mataki in water for 6-7 hours.
• Tie in muslin cloth for at least 12 hrs. for sprouts.
• Pressure cook sprouted mataki for 1 whistle.
• Heat 1 teaspoon oil in a pan.
• Add 1 sliced onion and fry until they turn nice brown in color.
• Take it out and keep it aside to cool down.
• Now add coconut in the same pan and fry until coconut changes the color.
• Add coconut and onion to blender and make smooth paste with very little water.
• Heat remaining oil in a pan.
• Now add mustard seeds, cumin seeds and curry leaves.
• Once it started to splutter, add finely chopped onion.
• Fry onions until they turn light brown.
• Now add ginger garlic paste and fry until raw smell goes off.
• Add ground masala and saute it for 2-3 mins.
• Add tomato puree and saute for 4-5 mins on low flame.
• Now add kashmiri red chilly powder, turmeric powder and garam masala powder.
• Mix well and saute till oil starts to separate.
• Now add boiled mataki, water, salt and jaggery.
• Let it come to boiling point.

Serving:

Take misal in a bowl.

Add finely chopped onion, farsan and finely chopped coriander leaves.

Serve with bun/ pav, extra bowl of curry , finely chopped onion and lime pieces.

Shrikhand

Ingredients:

Greek Yogurt – 500 ml

Powdered Sugar – 6 tablespoon

Saffron strands – ¼ teaspoon

Cardamom powder – ¼ teaspoon

Almond -  1 tablespoon ( sliced)

Pistachio – 1 tabelspoon (chopped)

Warm milk – 1 tablespoon

Recipe:

• Place yogurt in muslin cloth. Tie up a knot and hang for 4-5 hours to drain out the excess water.
• Meanwhile soak saffron strands in warm milk.
• Transfer the hung yogurt in a big bowl.
• Add powdered sugar and whisk well till sugar dissolves.
• Now add sliced almond, chopped pistachio, soaked saffron and cardamom powder and mix well.
• Keep in fridge for at least 1 hour.
• Garnish with almond and pistachio.

Stuffed brinjal with dried shrimp/ Bharali vangi with jawala

Ingredients:

Brinjal/ Eggplant – 5 small

Dry shrimp/ jawala – 1 cup

Fresh coconut – ½ cup

Garlic – 3

Ginger – ½ inch

Onion – 2 medium

Curry leaves – 8

Malavani masala/Red chilly powder – 3 teaspoon

Turmeric – ¼ teaspoon

Garam masala – 1 teaspoon

Black pepper corn - 5 to 6

Cinnamon- ½ inch

Cloves- 3 to 4

Coriander leaves – ¼ cup

Oil – 2 tablespoon

Salt

Recipe:

• Soak dried shrimp in water for 1/2 hour. Squeeze water, drain completely and keep it aside.
• Heat 2 teaspoon of oil. 
• Add 1 sliced onion, chopped ginger and garlic.
• Saute till onion is translucent.
• Add whole spices, coconut and roast till the coconut is golden brown in color.
• Keep it aside and let it cool down.
• Add this to blender and make a smooth paste.
• Take out the paste in a bowl and add malvani masala, garam masala, dried shrimp , salt , turmeric and chopped coriander leaves.
• Make four cuts to the brinjal ie one horizontally and vertically, keeping top part intact.
• Now stuff the ground masala into brinjal and keep it aside.
• In another pan heat 1 tablespoon of oil.
• Now add curry leaves and let it splutter.
•  Add 1 finely chopped onion.
• Once onion is nice brown in color add ½ teaspoon malvani masala, pinch of turmeric powder.
• Saute till oil starts to separate.
• Now place the stuffed brinjals in a kadai.
• Add ½ cup water. 
• Cover the pan and cook for 15-20 minutes on low flame, stirring occasionally.
• Cook until brinjal gets cooked.
• Serve hot with  bhakari or rice.

Pav Bhaji/ पावभाजी

Ingredients:

Capsicum – 1 medium

Cauliflower - 1 cup

Green peas – 1 cup

Potato – 2 medium

Onion – 2 large

Tomato – 2 medium

Ginger garlic paste – 1 tablespoon

Kashmiri red chilly powder – 1 teaspoon

Paav bhaji masala – 1 tablespoon

Oil – 1 tablespoon

Butter – 1/2 tablespoon

Buns (pav) – 4

Recipe:

• Pressure cook potato, cauliflower, peas and capsicum for 3 whistles.
• Heat oil and butter in a pan.
• Add finely chopped onion and saute until onion turns translucent.
• Now add ginger garlic paste and fry until raw smell goes off.
• Add red chilly powder, paav bhaji masala and saute till oil separates.
• Now add finely chopped tomatoes and fry till tomatoes are soft and mushy.
• Now add boiled and mashed veggies and salt to taste.
• Mix everything well and simmer for 10 mins.
• Add enough water to adjust the consistency.
• Serve hot with toasted buns.

Egg masala

Ingredients:

Eggs – 4 hard boiled, peeled

Curry leaves – 8 to 10

Onion – 2 medium

Tomato – 1 medium

Ginger garlic paste – 1 ½ teaspoon

Red chilly powder – 2 teaspoon

Turmeric powder – ¼ tespoon

Coriander cumin powder – 1 teaspoon

Garam masala – 1 teaspoon

Oil – 1 tablespoon

Coriander leaves for garnishing

Salt

Recipe:

• Heat oil in a pan.
• Add curry leaves and let it splutter.
• Add finely chopped onion and cook until onions soften.
• Add ginger garlic paste and saute till raw smell goes off.
• Now add finely chopped tomato and cook for 4-5 mins.
• Once tomatoes are soft, add red chilly powder, coriander cumin powder,garam masala,turmeric powder and mix well.
• Saute till oil separates.
• Now add boiled eggs and salt to taste.
• Add water to adjust the consistency and cook for 5 mins on low flame.
• Garnish with coriander leaves
• Serve hot with roti.

Malavani Crab Curry/ मालवणी खेकडा करी

Ingredients:

Crab – 4

Onion – 2 medium

Malavani masala/Red chilly powder – 2 to 3 teaspoon

Turmeric powder – 1/2 teaspoon

Black pepper – 7 to 8

Clove – 4

Cinnamon stick - 1

Grated fresh coconut – ½ cup

Garlic – 4

Ginger – 1 inch

Oil – 2 ½  tablespoon

Salt

Recipe:

• Clean the crabs under running water.
• Keep the crab abdomen and large claws in a bowl.
• Grind the small claws in mixer with ½ cup water.
• Strain the juice and keep it aside.
• Heat 2 tspn oil in a pan.
• Add 1 sliced onion, chopped ginger and garlic.
• Saute till onion is translucent.
• Add whole spices, coconut and roast till the coconut is golden brown in color.
• Keep it aside and let it cool down.
• Add this to blender and make a smooth paste.
• Heat 2 tablespoon oil in a non-stick pan.
• Add 1 finely chopped onion.
• Once onion is translucent add red chilly powder, turmeric powder.
• Saute till oil starts to separate.
• Now add coconut paste and mix well.
• Add little water and simmer for 2-3 minutes
• Add crab abdomens and large claws, mix well.
• Cover and cook for 5 minutes.
• Now add the strained juice , salt and cook for 4-5 minutes.
• Garnish with coriander.
• Serve hot with rice bhakari or steamed rice.

Steamed Modak/ Ukadiche Modak

Ingredients for filling:

Fresh grated coconut – 1 cup

Grated Jaggery – ¾ cup

Cardamom powder – ¼ teaspoon

Ghee – 1 teaspoon

Ingredients for cover :

Fine semolina – 1 cup

Water - 1 cup

Salt – 1 pinch

Recipe For filling:

• Heat ghee in non- stick pan.
• Add grated coconut and grated jaggery together.
• Cook on low flame for 5-6 mins or till the moisture from the jaggery begins to dry.
• The mixture should be loose and not sticky.
• Add cardamom powder.
• Switch off the flame and keep the mixture to cool down.

Recipe For cover:

• Boil 1 cup water in a pan.
• Add pinch of salt and 1 teaspoon oil.
• Lower the flame and add semolina.
• Mix everything well. Cover with the lid and let it steam for 2 mins.
• Switch off the flame and keep the pan covered for 5 mins.
• Apply some oil to your palm and knead the dough well.
• If you feel dough is hard, add little water and continue kneading.

Assembling and steaming:

• Take a small ball sized dough and spread to form a bowl.
• Press the edges of the bowl to reduce the thickness.
• Place the stuffing in the center. Pleat the edges and gather them to form a bundle.
• Seal the edges at the top.
• Steam modak in a steamer for 10 mins on low flame.

*You can place the modak on turmeric leaves and steam.

*For stuffing you can also use poppy seeds

Rajma Masala

Ingredients:

Rajma/ Red kidney Beans – 1 cup

Onion – 1 medium

Tomato – 2 medium

Ginger garlic paste – 2 teaspoons

Kashmiri Red chilly powder – 2 teaspoon

Turmeric powder – ¼ teaspoon

Garam Masala powder – 1 teaspoon
Cumin coriander powder -  1 teaspoon

Oil – 2 tablespoon

Salt to taste

Recipe:

• Wash and soak rajma overnight.
• Pressure cook soaked rajma for 3 whistles and keep aside.
• Heat oil in non-stick kadhai.
• Add finely chopped onion and saute until onion is light brown in color.
• Now add ginger garlic paste and cook until raw smell goes off.
• Add tomato puree, Kashmiri red chilly powder, turmeric powder, garam masala powder,cumin coriander powder and mix well.
• Cook on low flame for about 5 minutes or until oil starts to separate.
• Now add boiled rajma and salt to taste. Mix well and cook on slow flame for about 15 mins.
• Finely add chopped coriander and serve hot with steamed rice.