Dosa

Ingredients:

Rice - 3 cups
Urad Dal - 1 cup
Salt to taste
Oil for making dosa

Procedure:
1. Wash and soaked rice and urad dal together in a large bowl ,for overnight.
2.In the next day make a smooth batter of rice and urad dal in grinder.
3.Add salt , mix it well , cover it and keep the batter to ferment for the whole day(10-12 hr min)(It takes more time to ferment in winter).
4.Then while preparing dosa ,heat a non-stick tava on high flame and lightly drizzle some oil on it.
5.Sprinkle few drops of water on tava , to see if tava is ready to prepare dosa (water sizzles when tava is ready).
6.Pour a cup full of batter in the center of tava. Spread batter quickly by swirling batter in a continuous spiral movement with the back of the cup.
7. Put few drops of oil all around the edges.
8. Cook dosa on midium flame until golden in colour. Turn the dosa, carefully lifting the edges,cook the other side for 1 minute. Remove from flame.
9. Dosa is ready to serve with coconut chutney or aloo masala sabji.

Bhakarwadi

Ingredients:

For cover:
All purpose flour(maida) - 2 cups
Gram flour(basen) - 1/2 cup
Asafoetida - 1 pinch
salt to taste
oil - 2 tbsp

For filling:
Gram flour - 1 tbsp
Poppy seeds(khuskhus) - 1 tsp
Sesame seeds - 1 tbsp
Dried grated coconut - 1/2 cup
Coriender seeds crushed - 1tsp
Funnel seeds crushed - 1/2 tsp
Red chilly powder - 2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1 tsp
Sugar - 1 tsp
Garlic(grated) - 1 tsp
Ginger(grated) - 1 tsp
Finely chopped coriander leaves
Salt to taste
Oil to deep fry

Procedure:
1.Mix gram flour & all purpose flour together.
2.Add salt, asafoetida, 2 tbsp hot oil & enough water to mix it well.
3.Knead to a stiff dough. Keep it aside for 10 min.
4.Roast poppy seeds, sesame seeds, coconut , funnel seeds and coriander seeds and grind to a fine powder.
5.In a pan take 1 tbsp oil and and add grated ginger and garlic ,when it turns colour add 1 tbsp gram flour and roast for 1 min and then take it in a separate bowl and cool it.
6.Then add tha above grind powder, red chilly powder, sugar,salt,garam masala powder and coriander leaves to it and mix well.
7. Divide the dough into small portions & roll each portion into a thin rectangular shaped chappati.
8.Spread the filling all over the chappati & roll up the dough with the filling into a tight cylindrical shape.
9.Seal the edges with a little water.
10.Cut the roll into 1 inch long pieces & deep fry in hot oil till golden brown & crisp.
11. Store this in an airtight container , it will remain fresh for a month.

Bharali Vangi(Masala Vangi)

Ingredients:

small size brinjals - 5-6 nos.
red chilly powder - 2-3 tsp(as per test)
turmeric powder - 1 pinch
garam masala powder -1 tsp
ginger Garlic paste

Masala ingredients:
onion chopped - 1 medium size
cloves - 2
black pepper - 4-5
cinnamon stick - 1 inch
cardamom - 2piece
dagadphool - 1 piece
coriander seeds - 1 tbsp
cumin seeds - 1 tbsp
chana dal - 1 tsp
rice - 1tsp
poppy seeds - 1/2 tsp
peanuts - 1 tsp
dried coconut grated - 2 tbsp
finely chopped coriander
salt to taste
oil - 5-6 tbsp

Procedure:
1.First cut the brinjal into 4 slits per and soak them in water for few mins.
2.In a pan with 1-2 tbsp of oil, roast all tha masala ingredients till brown and then grind it into smooth paste and keep aside.
3.In small bowl take red chilly powder, turmeric powder, salt,garlic ginger paste, 1 tsp oil and mix it well with hands .Then stuff this mixture in brinjals.
4.Now in a pan take 3-4 tbsp oil , add grinded masala paste and saute for a min , then add stuffed brinjals and again saute .
5. Keep the pan coverd and allow brinjals cook in oil till brinjals become tender.Add little water if required.
6. After 10- 15 mins , u will find brinjals are tender and cooked ,add water to make curry(rassa),as per your consistancy.
5.Bharali vangi(masale vangi )are ready to serve , add some garam masala powder if u wish and garnish it with coriander leaves.

Patvadi( Maharashtrian speciality)

This is a very famous main dish of Maharashtrian people.

Ingredients:

For Patvadi:
Besan(Gram flour) - 1 cup
turmeric powder - 1 pinch
mustard seeds - 1 pinch
red chilly powder - 1 tsp
coriander powder - 1/2 tsp
cumin powder - 1 pinch
onion finely chopped - 1/2 small size
ginger-garlic paste -1 tsp
finely chopped coriander leaves
2 tsp oil
salt to taste

For Curry:
red chilly powder - 2tsp
turmeric powder - 1 pinch
cumin powder - 1/2 tsp
coriander powder - 1 tsp
garam masala powder - 1tsp
cumin seeds - 1tsp
ginger-garlic paste 1tsp
bay leaf - 2-3
peanuts -2 tsp
chana dal - 1 tsp
rice- 1 tsp
poppy seeds - 1/2 tsp
dried coconut slices - 2 tsp
black pepper - 1/2 tsp
cloves - 1-2
Black cardamon - 1
cinamon stick - 1 inch
onion cut roughly - 1 small
salt to taste
finely chopped coriander leaves for garnish
4-5 tsp oil

Directions:
For Patvadi:
1.Heat a container with 1 tsp oil, then add mustard seeds, after spluttering add cut onion , then stir till the onion golden brown and the add ginger-garlic paste in it.
2.Now add turmeric,red chilly powder,cumin powder, coriander powder ,salt & then add 3 cup water & let it boil.Once it boiled add chopped coriander & then slowly add besan, keep mixing & let it cook for 5-7 min.
3.Remove it from fire & spread it immediately on a greased, flat dish, spread it not much thinner with help of oily palm & allow to cool for 10-15 min.
4.Now with a help of knife make a rectangle shaped wadi , and our patvadies are ready.

For curry:
1.In a pan take 1 tbsp of oil and roast the onion, chana dal(1tsp),rice(1tsp),peanuts,coconut,poppyseeds,cumin seeds,cloves,black pepper ,cardamon and grind them & make a fine paste of it.(to make paste more fine add little amount of water in it & grind again)
2.Heat another pan , add oil in it then add ginger-garlic paste & then add ground paste in it.At first instance this paste absorb entire oil in a pan,keep mixing it.
3.After 3-4 min, this paste leave the oil ,now add turmeric, chilly powder ,cumin and coriander powder & salt in it and mix it well with paste.
4.Finally add water in it to make a curry & let it cook for 2-3min.
5.Then add garam masala and coriander leaves and remove the curry from fire.
6.Put the patvadies in the curry and serve it with chapati or rice.

Chole

Ingredients:

For Chole:
white channa - 200 gms
finely cut onion - 2 medium size
finely cut tomato - 1 medium size
finely cut green chilly - 2-3 nos
garlic-garlic paste - 1 tbsp
red chilly powder -1 tbsp
turmeric powder - 1 pinch
cumin powder - 1 tsp
coriander powder - 1 tbsp
chole masala powder - 2tbsp
salt - to taste
lemon juice - 1 tbsp
oil - 4 tbsp
whole garam masala - cardamom,cinnamon stick,cloves, black pepper(few pieces of each )
finely chopped coriander leaves for garnish

Procedure:

1.Soak chole in water overnight or to cook on the same day soak them in warm water for at least 5-6 hrs.
2. Then pressure cook chole . Do not drain chole, keep with water.
3.Heat oil in a deep saucepan and add mustard seeds , whole garam masala in the oil.
Then add chopped onion, green chillies to it and saute till they are brown in colour.
4.Add ginger-garlic paste to it and saute for couple of minutes .
5.Add all dry masala powders and salt to it and saute .
Saute the tomatoes till they are soft and mushed up totally.
6.Add the chole to the mixture and mix gently so that chole are properly coated in the mixture
7.Add the reserved water depending on the gravy you need,also see the seasoning .
cook covered for 5-6 minutes and garnish it with coriander leaves
8.Serve hot with bhatura, puri or chapatti with sliced onion and lemon .

Cucumber Thalipeeth

Ingrediants:

1 thick grated cucumber with water

2-3 green chilies chopped fine

finely chopped coriander leaves

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon garam masala

1 teaspoon garlic ginger paste

1 cup of wheat flour

1/2 cup chickpea flour (besan)

2 tablespoon rice flour

salt to taste

oil to fry

How to Prepare:

1. First in a big bowl take wheat flour, chickpea flour and then add all the above ingrediants.

2. Mix it well, and make a thick batter, if required add little water.

3. Keep the tava on high heat and put 1 tsp of oil and spread it evenly on tava.

4. Take a cup of batter and spread it on hot tava. Wait till the thalipeeth becomes golden brown. 5. After a min turn the thalipeeth and put 1/2 tsp of oil over it and again wait for 1-2 min till it get properly cooked.Thalipeeth is now ready to serve.6. Serve hot with tomato ketchup.

Moong Daal Kachori

Ingredients

1/2 cup moong daal
1/2 cup besan
2 cup maida
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp muster seeds
1/2 tsp fennel seeds
1/2 tsp turmeric powder
2 tsp red chilly powder
1/2 tsp cumin powder
2 tsp garlic-ginger paste
finely chopped coriender leaves
lemon juice - 1 tbsp
sugar - 1/2 tsp
salt to taste
pinch of baking soda
oil to deep fry

Procedure:
1.Soak moong daal for 5-6 hours.
2.In one bowl take maida,add pinch of cumin powder, baking soda, salt, 2 tsp oil in it.
Knead it & make a thick dough by adding water & keep it aside for a hour.
3.Grind soaked daal in a grinder without adding water (do not grind it fine , keep somewhat thick).
4.Heat a non stick pan with 3-4 tsp oil ,add cumin, fennel, mustard & corindar seeds & let them splutter. Now add ginger garlic paste & then add turmeric powder ,chilly powder, coriander powder.Add ground daal & mix it well and cook it for 3-4 min.
5.Now add besan in it & again cook it for 4-5 min.
6.Finally add salt ,lemon juice , sugar, coriander leaves & remove it from fire and allow to cool it.
7.Divide dough into small portions & make a small puri of every portion by rolling it.
8. Then place a small mixture in a centre of puri & wrap it like a pouch without a tear.
Press it with palm to make it flat & repeat the same procedure for all remaining puri .

9.Heat a heavy based pan with oil for deep frying and fry kachori on medium heat till golden brown & crispy.
10.Serve hot with tamarind chutney , your favourite chutney.

Chakali

Ingredients:

chana dal - 1 cup
rice -1 cup
moong dal - 1/2 cup
wheat - 1/4 cup
urad dal - 1/4 cup
sesame seeds - 3-4 tbsp
turmeric powder - 1 tsp
red chilly powder- 2 tsp
cumin seeds - 2 tsp
coriander seeds - 2 tsp
green chilly - 5-6 nos.
ginger - small piece
curry leaves - handfull
oil to fry.
salt to taste

Procedure:
1. First make the paste of green chillies,ginger and curry leaves.
2. Also roast cumin,carom & coriander seeds and grind them in a fine powder.
3. Roast all pulses on medium heat , till become crispy & let them cool.Grind pulses in a fine powder.
4.Take the powdered mixture in a large bowl,add sesame seeds ,above paste & ground powder, mix it well.
Now add salt, turmeric & chilly powder.
5.With warm water make a thick dough of it, knead it till enough soften.
6.Now with the help of chakali maker make chakali in a round shape.
7. Then dip fry them till turns to brown and become crispy.
8. Chakalies are ready to serve.

Corn Tikki/Patties

Ingredients:

Fresh corn /frozen corn - 2 cups
All purpose flour as required - 1 tbsp
Chana dhlia - 1/2 cup
Coriander leaves/cilantro(chopped) - 1/4 bunch
Cumin seeds - tsp
Garam masala powder - 1tsp
Ginger garlic paste - 1tsp
Green chillies -2 nos.
Oil - for frying
salt to taste

Procedure:

1. Clean out the corn cob by running the knife vertically or take the frozen corn(for atleast 20mins) before preparing corn tikki/patties.
2. For the Mixture :-
a) Make a coarse mixture of green chillies,cumin seeds,chopped coriander ,gingergarlic paste & thechana dal (dalia) in a grinder.
b)After the coarse textured mixture is ready ,add corn to it.
c) Blend it again and place the mixture in a seperate bowl. Add garam masala ,salt to the corn mixture and mix well.
d) To get a firm texture add all purpose flour & mix well.
e) Make dumplings out of the mixture & press it gently to give it a round shape.
3. Cooking Details:-
Two ways corn tikkis can be prepared -shallow fry (on a non-stick pan) or Deep fry (in kadhai).
For shallow fry :-
a)Take a nonstick pan & place it on medium heat .Then place corn tikkis on it. b) Add a drop or two of oil on each tikki respectively.Allow it cook for a while.
c) As they get golden brown from bottom turn them & cook the other side in the same way .
For Deep-Fry :-
a) Heat oil in a kadai .
b) Check the temperature for cooking the tikkis by adding a small piece into the oil. If it floats up without breaking then oil is ready for frying.
c) Add the tikkis slowly in the oil & cook till golden brown.
4.Serve hot & crispy tikkis/patties with your favourite chutney.

Aloo Tikki/Patties

Ingredients:

boiled potatoes - 6 - 8 of medium size
crushed peas - 1/2 cup
grated or finely chopped ginger - 1 tbsp
green chili finely chopped - 2-3 ( as per test)
some freshly chopped cilantro
red chili powder - 1 tsp
turmeric powder - 1 pinch
cumin powder - 1/2 tsp
coriander powder - 1tsp
bread crumbs - 3-4 tbs
garam masala - 1 tbs
salt - as per test
Oil for cooking

procedure:

1. Smashed the potatoes and add all the above ingredients in to it.And mix it well.
2. Make small balls of the mixture by placing in between your palms, then press it to flatten a bit.
3.Heat a non-stick pan drizzle some oil. Place the patties and cook it on medium flame. Once golden brown, flip it to cook on the other side. Add some oil if needed. You can cook many patties at a time on the pan depending on the surface area.
4.Serve hot and fresh tikkies just plain or with your favourite chutney like cilantro chutney ,tamarind-date chutney .
5. You can also serve aloo patties with chole.

Besan Laddu

Ingredients:

Besan - 2 cup
Powdered cardamoms - 1-2 pinch
Clarified butter or ghee - 1/2 cup
Powdered cashews - 2 tbs
Powdered sugar - 1 cups

procedure:

1.In a non-stick pan put ghee on low heat and add besan and roast till it slightly turns brown.
2. Stir till the mixture becomes sticky.
3.Add powdered cardamom ,cashews and all types of nuts as you like and mix.

4.Remove the pan from heat ,add sugar and mix it well.

5.Make the dough into small balls.

6.Serve when dry.

Masala Vada

Ingredients:

mung dal - 1 cup(soaked overnight)
chana dal - 1/2 cup(soaked overnight)
green chilli - 3-4
garlic-ginger paste - 1 tbs
red chilli powder - 1 tsp
termeric powder - 1/2 tsp
cumin powder - 1/2 tsp
coriander powder - 1 tsp
garam masala powder - 1tsp
salt to taste
oil for frying.

Procedure:

1.Take soaked chana and mung dal , remove excess water using cotton cloth.
2. Blend dal with green chilly, ginger and garlic roughly.Do not make smooth paste by adding water.
3. Add rest of the ingredients and add besan if required.
Make into flat dumplings and deep fry in medium heat till golden brown color and crispy.
4. Serve hot with your favourite chutney.

Aloo Bonda(Batata Vada)

Ingrediants:

Boiled and smashed potatoes - 3-4 medium size
Gram flour(basan)- 1 cup
chopped green chilli - 2
red chilli powder - 1 tsp
turmeric powder - 1 pinch
cumin powder - 1 tsp
corriander powder - 1tsp
garam masala powder - 1 tbs
lemon juice of 1/2 lemon
finely chopped corriander leaves
salt to taste
oil for frying

Procedure:

1. Add salt, red chili powder, garam masala powder , coriander powder ,cumin powder and green chillies to the mashed potatoes and mix well and then add chopped green corriander leaves and lemon juice.
2.In a bowl take a cup of gram flour, add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a smooth batter (neither too thick nor too lose).
3.Make small balls of potato mixture. Dip each ball in the batter and deep fry them till golden brown .Serve aloo bonda hot with tamrind chutney or with ur favourite chutney.

Samosa

Ingredients:
For Sabji:
Boiled potatoes - 2 medium size
green chilli - 2 finely chopped
garlic ginger paste - 1 tbs
cumin seeds - 1/2 tsp
oil - 2 tbs
cumin powder - 1 tsp
corriander powder - 1tsp
red chilli powder - 1 tsp
termaric powder- 1 pinch
garam masala - 1 tbsl
emon juice of 1/2 lemon
chat masala - 1tbs
salt to taste

For samosa sheet :
all purpose flour(maida) - 2cups
semolina - 1 spoonoil - 2tbs
salt to taste

Procedure:
For the dough:
Take the maida,add salt and oil to the maida and mix it well by mixing well each flour grain will be coated with the oil and it gives the cruncytexture to the samosas.Start adding water little by little and kneading properlymake a stiff dough and let it rest for 22-30 mins.

Potato stuffing:
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies.and turmeric mix well and let cook for few mins.then add the red chillie powdercoriander powder and cumin powder ,add little water so the masalas don't burn.Then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it.And add chat masala.you can make any stuffing of your choice with any variations.

Samosa:
Make rolls of the dough depending on the size of samsosa you want.Roll the dough in circle shape,cut that circle shape into half,take that half ,apply water on all edge,take one end bend it in center and taking other end overlap it on the first edge making it a triangle or cone.Fill the cone with the stuffing and seal the edges properly so that stuffing should not come out,also to get a triangular shape for the samosa.Now fry the samosas in the oil till they turn golden brownon medium flame.And enjoy hot samosas with tamrind chutney or your favourite chutney.