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. 

Egg Dum Biryani

Ingredients:

For Gravy :

Eggs – 4 (boiled and peeled)

Ginger garlic paste – 1 tablespoon

Green chilli – 2 to 3

Coriander leaves – ¼ cup

Mint leaves – ¼ cup

Onion – 2 medium

Tomato – 1 medium

Red chilli powder – 2 teaspoon

Coriander cumin powder – 2 teaspoon

Yogurt – 2 tablespoon

Turmeric powder – ¼ teaspoon

Biryani masala powder – 2 teaspoon

Oil – 2 tablespoon

Salt

For rice:

Basmati Rice – 3 cups

Caraway seeds/ shahi jeera – 1 teaspoon

Cinnamon stick – 1

Cloves – 2 to 3

Bay leaf – 1

Black pepper corn – 7 to 8

Green cardamom – 2

Star anise – 1

Water

Salt

For garnishing the biryani:

Fried onion – ½ cup

Mint leaves – ¼ cup

Coriander leaves - ¼ cup

Ghee – 2 teaspoon

Kewara water - few drops

Rose water – few drops

Recipe:

For cooking rice:

• Wash and soak basmati rice for 1 hour.
• In a deep pan add sufficient water to cook the rice.
• Add whole spices, salt and bring it to boil
• Now add soaked and drained basmati rice.
• Once rice is half cooked, strain and keep it aside.

For Dum:

• Heat oil in a non-stick kadai.
• Now add sliced onion and fry until it is nice brown in color.
• Make paste of ginger, garlic, coriander and mint leaves.
• Add this paste to fried onion and cook until raw smell goes off.
• Add chopped tomato and cook until tomatoes become soft.
• Now add red chilly powder, biryani masala, turmeric powder, coriander cumin powder.
• Saute until oil starts to separate.
• Add yogurt and mix everything well.
• Cut the boiled eggs into half and place them on top of the gravy.
• Now spread fried onion, coriander leaves, mint leaves over the egg gravy.
• Now spread half of the cooked rice.
• Spread fried onion, coriander leaves, mint leaves.
• For the last layer spread remaining cooked rice.
• Spread fried onion, coriander leaves, mint leaves and sprinkle rose water, kewara water.
• Finally add ghee on the top.
• Cover the pan with aluminium foil and keep the lid on.
• Cook under dum for 15 mins on low flame.
• Serve hot with raita.

Potato curry/ potato Rassa Bhaji

Ingredients:

Potato – 2 medium

Tomato - 2 medium

Cumin seeds- 1 teaspoon 

Oil - 1 tablespoon

Red chilly powder- 1 teaspoon 

Coriander powder - 1 teaspoon

Turmeric powder- 1/4 teaspoon 

Water – 1 ½ cups

Salt

Recipe:

• Heat oil in a pressure cooker.
• Add cumin seeds.
• Once Cumin seeds starts to crackle, add tomato puree.
• Fry until raw smell goes off.
• Now add red chilly powder, coriander powder and turmeric powder.
• Saute until oil starts to separate.
• Now add peeled and cubed potatoes and mix well.
• Add water and salt to taste.
• Mix everything well.
• Pressure cook for 2 whistles.
• Garnish with coriander.
• Serve hot with rice or with chapati.

Beetroot Pulao

Ingredients:

Beetroot (grated) – 1 Medium

Rice – 1 cup

Bay leaf – 1

Cinnamon - 1 stick

Black pepper – 5

Cloves – 2

Green chilly – 3

Red chilly powder – 1 tea spoon

Coriander- cumin seeds powder – 1 tea spoon

Fennel seeds powder – ½ tea spoon

Onion – 1

Oil – 1 Tablespoon

water - 2 cups

Salt

Recipe:

• Wash and soak rice for 30 minutes.
• Heat oil in pressure cooker.
• Add bay leaf, black pepper, cloves and cinnamon stick. Saute for 2 mins.
• Now add sliced onion and cook until onion is translucent.
• Add slit green chillies, red chilly powder, coriander- cumin powder and fennel seed powder. Mix well and saute for 5 mins.
• Then add grated beetroot and soaked rice. Mix everything well.
• Add 2 cups of water and salt to taste .
• Pressure cook for 2 whistles.
• Serve hot with raita or salad.