Mooli Paratha This is a recipe which might just make kids eat and enjoy mooli/radish.

Ingredients 2 medium size mooli (white radish) or 1 cup Besan Salt as per taste 2 green chillies inch ginger 2 tablespoons green coriander (chopped) 1 tsp Ova/Ajwain Oil for sauteing Method 1) Wash, skin lightly and then grate the radish. 2) Grind the chillies and ginger together. 3) Heat 2 tbsp oil in a kadai. Add ova, grated radish, and chilli-ginger paste. 4) Cover the kadai for 2 minutes on a medium heat. 5) Add coriander, salt, besan and mix it well. 6) Cover for 4-5 minutes on a low flame till besan cooks, & the filling become dry. Keep aside to cool. 7) Knead wheat dough. Divide the dough into equal balls. 8) Roll out a wheat flour ball into a small round shape 10) Stuff a good bit of the mooli mixture into the wheat ball and close it up. 11) Roll the stuffed ball out into a flat round paratha gently. 12) Place the paratha on a heated tawa. Spread a little oil and cook both sides. 13) Repeat till all the wheat balls are used up. 14) Serve hot with yogurt or tomato sauce. Aloo/Potato Paratha Paratha is a popular North Indian dish. Served during breakfast or at any meal, they taste scrumptious with tomato ketchup, raita or even plain curd.

Quantity 8-10 Parathas Ingredients 6 medium size Aloo/ potato 7-8 garlic peeled cloves 5-6 green chillies (washed and chopped) 1 teaspoon salt (as per taste) teaspoon jeera powder 2 tablespoons green coriander (washed & chopped) 1 cup whole wheat flour

 cup maida (refined flour) 1 cup Oil to cook Parathas Method 1) Sieve wheat flour along with a pinch of salt. 2) Add 2 teaspoons of oil. Add water little by little as required to knead soft dough. Divide the dough into eight-ten balls. Keep them covered. 3) Boil potatoes in a pressure cooker. Drain, cool, peel and mash boiled potatoes. 4) Grind garlic cloves and chillies along with salt; add this grinded mixture to the mashed potatoes. 5) Add jeera powder and chopped coriander to it. Mix well and divide it into eight- ten balls. 6) Roll out a wheat flour ball into a small round shape. Stuff the Aloo mixture ball into it and close the mouth. It should be in the shape of a ball again. 7) Roll it out into a flat round paratha. 8) Heat a tawa. Place the paratha over it. Turn over once and spread some oil around it. 9) Turn over again and spread some oil on the other side. Cook till both sides turn brownish/ golden. 10) Serve hot with fresh yogurt or tomato ketchup Methi Paratha If you dont like the slightly bitter taste of methi, use less quantity or mix it with palak Quantity 12-15 Parathas Ingredients 1 bunch of Methi (green fenugreek) 3 cups wheat flour 1 cup besan (ChickPea flour) 7-8 fresh green chillies 7-8 garlic cloves Salt, sugar as per taste tsp Haldi Oil or Ghee Method 1) Clean and wash leaves of methi & chop finely. 2) Heat 2 teaspoons oil in a pan, add chopped Methi & cook for 2 minutes. Keep aside to cool. 3) Grind green chillies, salt & garlic. 4) Mix wheat flour, besan, cooked methi, chilli-garlic paste, tsp sugar, 2 tsp oil & haldi. Add water as required for kneading the dough. Divide into equal portions. 5) Roll out each portion into a Paratha of 7-8 diameters. 6) Heat a tawa & place Paratha over it. Turn it and spread some oil/ghee around it. 7) Turn again and spread some oil on the other side &cook till both sides are evenly cooked. 8) Serve hot with dahi/curd or pickle Dahi Vada Quantity 20-25 Vadas Ingredients 2 cups urad dal

1 tsp jeera powder 1 tsp chilli powder 2 tsp salt 1-2 tsp sugar (as per taste) 4 cups fresh curd 1/2 cup fresh cream Masala packet* in Haldiram boondi (optional) 1/2 cup finely chopped coriander Oil to fry Method 1) Soak urad dal in water for 4-5 hours. Drain excess water. Add little water to grind to smooth thick paste. 2) Add 1 tsp salt to urad dal paste. Heat oil, fry 4-5 wadas on medium flame at a time. 3) Repeat the process till all the batter is used up. 4) Dip the fried wadas in a bowl of water for 2-3 minutes and gently squeeze out the water. 5) Mix curd and cream in a bowl. Add jeera, sugar, salt, 1 tsp masala* and mix together. 6) Place the wadas in a flat serving dish. Pour the curd mixture over them. Sprinkle chilli powder over the wadas and garnish with coriander. 7) Keep in refrigerator for a couple of hours. Serve cold. Chinch-Gud Chatani This chutney is used in Aloo Tiki, Ragada Pattie, Bhel,Kacchi Dabeli etc. Ingredients 1 cup de-seeded Dates/ Khajur 4-5 tbsp Tamarind Pulp/ Chinche cha Kol 1/2-1. cup grated Gud 1 tsp jeera Powder 1 tsp Red Chilli Powder 1 tsp Black Salt Salt as per taste Method 1)Wash Dates/Khajur & add warm water just to cover them & soak for half an hour. 2)Wash and soak tamarind in 1/4 cup warm water for 1/2 an hour and squeeze out its pulp. 3)Grind tamarind pulp, Gud, salt, red chilli powder,jeera powder & Khajur, add little water to make fine paste. 4)Cook ground paste on low flame until chatani is thick like sauce. Raw Mango/Kairi-Onion Takku This is a delicious preparation tending to be sweet rather than hot. It's origins are from Gujarat and now popular all over. Ingredients 1 Raw mango(medium size) 1 Onion

Salt as per taste 2-3 tbsp grated Jaggery/Gud 1 tsp Red Chilli Powder 1/4 tsp Mustard Seeds 1/4 tsp Hing 1/4 tsp Haldi 1/4 tsp Methi Seeds Powder 1 tbsp Oil Method 1) Wash, peel and grate raw mango. 2) Wash, peel and grate onion. 3) Heat oil in kadai and add mustard seeds; when they start to crackle, remove the kadai from the heat,add haldi, hing, red chilli powder & methi seeds powder. Keep this tadka aside to cool. 4) Mix grated onion, raw mango, salt, gud and tadka. 5) Serve with chapati/roti.

Radish Salad/Mulya chi Koshimbir You can use minced cucumber or onions instead of radish. Ingredients 2 cups grated Mula/Radish 1 cup fresh yogurt or curd 1 tsp salt 2 tsp sugar 2 tbsp Chopped fresh coriander Method 1)Mix grated radish and salt and squeeze out the excess juice. 2)Mix squeezed radish, curd, salt, sugar and coriander. 3)Ready to serve Cucumber Salad/Kakadi chi Koshimbir This is a Maharashtrian Recipe which is also called khamang kakadi. Ingredients kg Cucumber/ Kakadi 4-5 green chillies 1 tsp salt 1 tbsp sugar 1 tbsp lemon juice cup- Shengdanya cha Kut/crushed groundnuts 1 tbsp chopped green coriander 1 tbsp scraped fresh coconut 2 tsp pure ghee tsp Jeera

Method 1)Roast groundnuts, remove the skin and grind to coarse small pieces. 2)Heat ghee in kadai, add Jeera, when jeera starts to change its colour, add green chilli pieces. Keep this Tadka aside for cooling. 3)Peel and mince cucumbers and apply half lemon juice and then squeeze it. 4)Mix squeezed cucumber, salt, sugar, remaining lemon juice, shengdanya cha kut, coriander, coconut and Tadka Beetroot raita This red raita adds colour to your meal. Prep Time: 20 minutes Serves: 4 Ingredients 2 medium size beetroot cup finely chopped onion 1-2 green chillies (finely minced) Salt as per taste tsp Sugar or as per taste 1 cup fresh curd Method 1)Wash beetroots well & pressure-cook. It takes about 3 whistles of the pressure-cooker for the beetroot to cook. When the beetroots cool, peel off the skin & grate. 2)Mix curd in a bowl and add grated beetroot, chopped onion, chillies, sugar and salt. 3)Ready to serve.

Red Pumpkin raita/Lal Bhopalya che Bharit This is a different raita. Red pumpkin is slightly sweetish in taste. Ingredients kg lal bhopela/kumhra/red pumpkin 3-4 green chillies 2 tbsp chopped green coriander 2 tsp pure ghee 1 tsp Jeera Salt as per taste tsp sugar or as per taste 1 cup fresh curd Method 1)Wash the red pumpkin, remove the skin & cut into cubes. Boil the pumpkin pieces and drain out the water.Mash with help of a spoon. Keep aside. 2)Heat ghee in a pan, add jeera, when it starts to change its colour, add chopped chillies. Keep aside. 3)Take curd in a bowl, add salt, sugar & chopped coriander, mix well & add cooled, mashed pumpkin.

Pour the Tadka over this mixture. Mix well. 4)Ready to serve. Wanga Bharit / Baingan Bharta This raita has a lovely smoked smell as the baingan is roasted. Ingredients 2 baingan/eggplants (weighing approx. 500 gm.) 2 cups finely chopped onion 1 cup chopped tomato 1 tsp red chilli powder or as per taste 2-3 green chillies Salt as per taste 2 tbsp chopped green coriander 4 tbsp oil For Tadka - tsp rai, tsp haldi powder Method 1) Apply a little oil to the baingan & roast them. 2) When they cool, peel the skin, slit, & then mash. Remove baingan seeds, if any. 3) Heat oil in a kadai, make a tadka, add chilli pieces, add chopped onion, stir-fry till onion turns translucent. Add chopped tomato and stir fry till it cooks. 4) Add red chilli powder, salt, mashed baingan & cook for 4-5 minutes. 5) Garnish with green coriander. 6) Serve with roti. Serves: 4 people Ingredients 2 cups sabudana 1 cup shengdana kut/(Coarse powder of roasted peanut) 1 tsp jeera 1 tsp Sugar or as per taste 7-8 fresh green chillies 1 potato 1/2 cup scraped fresh coconut 1/2 cup chopped green coriander 2 tbsp ghee 1 lemon Salt as per taste Method 1) Wash & soak sabudana (in enough water to cover it) for 10-12 hours. The sabudana will swell and become soft. 2) Cut the potato into pieces. Cut green chillies into pieces. 3) Mix soaked sabudana, sugar & salt. 4) Heat ghee in a kadai and add jeera. When the jeera start to change its colour, add chilli pieces, 1 tbsp shengadana kut and stir-fry for a minute.

5) Add potato pieces, stir-fry for 1 minute, lower the heat & cover and cook the potatoes till tender. 6) Add sabudana to the kadai and mix well. Cover & steam the khichadi for 1 minute. Add the remaining shengadana kut and mix well. 7) Cover & steam the khichadi for 1-2 minutes. Repeat this process 2-3 times and steam the khichadi for about 5 minutes (The khichadi is done when it changes colour from white to transparent ). 8) Serve hot & garnish with fresh coconut, fresh green coriander & lemon rind. 2) Dadape Pohe This is a Maharashtrian dish. Easy to make, nothing fancy but tastes good!
Serves 4 persons Ingredients 2 cups Jad Pohe 2-3 tbsp Roasted groundnuts/peanuts 1 cup tender & fresh scraped coconut Coconut water 1 medium size onion For Tadka- 2 tbsp oil, tsp rai, tsp Hing, tsp Haldi 3-4 green chillies (finely minced) 2 tbsp fresh green coriander (finely chopped) 2-3 Pohe Papad or any Papad tsp Salt or as per taste tsp Sugar or as per taste Method 1) Clean & wash Pohe in a sieve. Peel & chop onion finely. 2) Mix Coconut water, Pohe and scraped coconut in a bowl, keep a plate pressed over the mixture for 1 hour to bring the mixture together. 3) Roast Papad & crumble them. 4) Make a Tadka. 5) Mix Papad, groundnuts, chillies,onion, coriander, Pohe, salt, sugar & Tadka. Mix all thoroughly. 6) Ready to serve, Garnish with lime piece.

Vatli Dal This can be served as a condiment. Ingredients 2 cups chana dal (or moong dal) 8-10 green chillies 8-10 garlic cloves inch ginger 2 tsp salt 1-2 tsp lime juice or as per taste 2-3 tsp sugar or as per taste cup oil 5-6 kadhi patta

2 tbsp chopped green coriander 2 tbsp scraped fresh coconut 1 cup barik shev Method 1) Clean, wash and soak dal in sufficient water for 4 -5 hours. 2) Drain water & grind it to a coarse paste. 3) Pressure-cook the ground dal. Let it cool. Break the lumps with your hand. 4) Grind chillies, ginger, garlic & salt. 5) Heat oil in a kadai, add rai, and let it crackle. Add Hing, Haldi, kadhi patta & chilli-garlic paste, saut for 1 minute on a low heat. 6) Add the cooked dal , sugar. Mix & cover for 3-4 minutes and keep on a low heat.Add lemon juice, mix well and serve. 7) Garnish with scraped fresh coconut & chopped fresh coriander & Shev Upama This is a simple snack usually served for breakfast. Its equally popular in Maharashtra. Serves 4-5 people Ingredients2 cups of rava/sooji cup finely chopped onion 1 tablespoon skinless split black gram 4-5 dry red chillies 1 teaspoon lemon juice 10-12 curry leaves 1 teaspoon grated ginger 1 teaspoon sugar 3 tablespoon ghee or oil teaspoon mustard seeds 2 teaspoons of Salt or (as per taste) 4 cups of water. For garnishing- 2 tablespoons fresh scraped coconut, 1 tablespoon chopped coriander leaves, 2 tablespoons pieces of cashew nuts. Method1) Roast dry sooji on low heat till it turns light golden. Remove from the heat. 2) In a kadai, heat oil, add mustard seeds, let them crackle, add black gram, fry it till turns pinkish. 3) Add chillies, curry leaves, cashew nuts and chopped onions, and fry till onion turns translucent. 4) Add water, salt, sugar, and ginger, lemon juice. Boil it. Lower the heat. 5) Add sooji in a flow, stir continuously to prevent lumps. Cover it with the lid. Steam it for 5 minutes. 6) Garnish it with fresh coconut and coriander. Ready to serve.

Kanda Pohe

This is a popular Maharashtrian dish served usually at breakfast or teatime. Serves 3-4 people Ingredients 2 cups Jad Pohe cup Onion (finely chopped) 2 tablespoons green peas (boiled) 1 small potato 10 kadhi patta 4 green chillies (cut into pieces) 1 teaspoon salt (as per taste) teaspoon sugar (as per taste) teaspoon Haldi teaspoon rai/mustard seeds 3-4 tablespoons oil 1 tablespoon fresh coconut (scraped) 2 tablespoons fresh green coriander (chopped) 4 pieces of lemon Method 1) Peel and slice aloo into small pieces. 2) Sieve and clean Pohe and wash them, in a strainer. Keep aside for ten minutes. 3) Heat oil in a kadai, add rai seeds and let them crackle, add Haldi. 4) Add chilli pieces, kadhi patta, add chopped onion, slices of potato & cook till onions become translucent & the potato is done. Add green peas. 5) Lower the flame (very low), add Pohe, sugar, salt & mix well. Cover the kadai for 5 minutes. 6) Garnish with scraped fresh coconut, chopped fresh green coriander & lemon

Sheera This dish tastes good by adding ripe banana slices also. Serves 4-5 people Ingredients 2 cups coarse rava/sooji 4 cups hot water or (Mixture of 2 cups hot water and 2 cups hot milk) 2 cups sugar cup pure ghee teaspoon cardamom powder 1 tablespoon cashew nuts (pieces) 2 tablespoons pure ghee Method 1) Heat 1/2 cup ghee in a Kadai.. Add rava. 2) Fry rava and ghee together on a medium flame till the mixture turns golden/pinkish. 3) Pour hot water on it and cover it for 5 minutes on a low flame. 4) Add and mix sugar in it and again cover it for 5 minutes. Cook on a low flame till the sugar gets

absorbed into the rava. 5) Add 2 tablespoons of pure ghee, cardamom powder, and cashew nuts. 6) Mix completely. Ready to serve.

Aamati This is a typical Maharashtrian dal. Ingredients 1 cup Toor Dal/Pigeon Peas 3-4 Green Chilli Pieces or 1 tsp Red Chilli Powder 10-12 Curry Leaves/Kadhi Patta 2- tbsp grated Gud 4 Kokam/ 1 tsp tamarind pulp (Soak tamarind/chinch in warm water for 1/2 an hour and squeeze out its plup) 1 tsp Salt or as per taste 1 tsp Kala Goda Masala 2 tsp Oil 1/2 tsp Rai, 1/2 tsp Hing, 1/2 tsp Haldi 2 tbsp chopped fresh Green Coriander 1 tbsp scraped Fresh Coconut 1 tbsp Pure Ghee Method 1) Pick and wash toor dal. 2) Pressure cook toor dal until soft and completely cooked. Blend it. 3) Heat oil in a Patila, add rai; when it starts to crackle add hing, haldi, kadhipatta, chilli pieces. 4) Add blended dal, salt,gud,kokam/tamarind pulp and goda masala. Add 3-4 cups of warm water or more to get the desired consistency. 5) Boil for 5 minutes, add coriander, coconut and pure ghee. 6) Serve hot with chapati, rice. Variations - You can add (1 small) chopped onion and saute till light golden brown or 1/4 cup chopped tomato or pieces of cooked shevagya cha shenga/drumsticks.

Tomato Pickle This is an unusual tomato preparation. Can also substitute as a vegetable. Cooking time: 20 minutes Serves: 3-4 people Ingredients kg ripe tomato 3-4 fresh chillies inch ginger 6-7 garlic cloves 3-4 tsp white vinegar 1 tsp salt or as per taste 1tbsp red chilli powder or as per taste 1 tsp jeera powder 1 tbsp sugar or as per taste

2-3 tbsp oil Method 1) Grind chillies, garlic, ginger, and vinegar. Keep aside. 2) Wash tomatoes and chop them 3) Heat oil in a pan, add ground masala, stir-fry till it gives an aroma. Lower the heat. 4) Add chopped tomatoes, salt, red chilli powder, haldi powder & sugar. Cook covered over minimum heat, stirring occasionally, till the pickle releases the oil. 5) Ready to serve. 6) Can store for a week or two, in a refrigerator.

Masala/Bharali Bhindi This is a delicious bhindi preparation, spicy and tangy. Serves 2-3 people Ingredients kg Okra or Bhindi 2 tsp red chilli powder 2-3 tsp coriander powder 1 tsp Haldi powder 1-2 tsp dry mango powder 1/4 tsp Garam Masala Salt as per taste 1 medium size onion 1 medium size tomato tsp Jeera 2-3 tbsp oil Method 1) Wipe Bhidi with a damp cloth instead of rinsing it in water. Cut both ends of each bhindi. Make 2 inch long pieces & slit each piece horizontally (sideways) without cutting it into two. (Stuff masala powders,salt into slit Bhidis) 2) Peel, wash & slice onions, slice tomatoes. 3) Heat oil in a kadai, add Jeera, when it starts to change its colour, add bhindi & cook over low heat stirring occasionally. 4) When bhindi is half-cooked, add onions, stir-fry till bhendi & onion are done. 5) Add chilli powder, Haldi powder,Garama masala, coriander, mango powder & add salt as per taste , add tomatoes, stirring on high heat for 2-3 minutes. Ready to serve.

Cabbage-Paneer Sabji This recipe makes cabbage more interesting. Try it out!

Ingredients kg cabbage 2 medium size Tomatoes 10-12 Kadhi patta (curry leaves) 5-6 Green Chillies kg Paneer tsp Sugar 2 tsp chopped fresh green coriander Salt as per taste For Tadka - 2 tbsp oil,1 tsp rai, tsp haldi, 1tbsp urad dal, inch ginger Method 1) Cut cabbage in to long fine thin slices. 2) Cut Paneer same as cabbage. 3) Cut tomato, Green chillies, and grate ginger. 4) Heat oil in a kadai, add rai, and let it crackle, add Urad Dal, when it starts to change its colour, adds haldi, green chillies, kadhi patta. 5) Add cut cabbage, cover it & cook it for 5-6minutes. Keep stirring. 6) Add tomato, paneer, ginger & salt, tsp sugar & stir-fry for 3-4 minutes. 7) Ready to serve with Roti.

Kadhi This is a nice alternative to the usual dal with rice. Ingredients 4 cups fresh buttermilk 1-2 tablespoon Besan 8-10 kadhi patta 1 teaspoon fresh green coriander (chopped) 2-3 green chillies (cut into pieces) inch ginger piece teaspoon jeera seeds teaspoon fenugreek seeds 2 teaspoons sugar or as per taste Salt as per taste Pinch of Hing Pinch of Haldi 2-3 teaspoons pure ghee Method 1) To make buttermilk, churn 1 cups of plain fresh curd and 2 cups of water together. 2) Wash, peel and chop ginger into small pieces. 3) Mix besan & 1/2 cup buttermilk and make a paste & add this paste to the remaining buttermilk so that no lumps form. 4) Heat pure ghee in a Patila, add fenugreek seeds, jeera and when they start to change colour, add chopped ginger, chillies, hing, haldi & kadhi patta. Fry for minute. 5) Add the mixture of buttermilk & besan. Add sugar & salt. 6) Bring Kadhi to a boil, lower the flame, keep stirring continously & let it simmer for 5 minutes. Add

chopped fresh green coriander. Serve hot.

Tondali Curry This dish can also be prepared by using red pumpkin instead of tondali Ingredients 250 gms Tondali 2-3 tsp grated Jaggery or as per taste 2 tsp red chilli powder 2 tablespoon oil For Tadka - tsp rai, tsp Hing, tsp Haldi 5-6 kadhi patta 1 tsp dhane/coriander seeds powder 1tsp jeera/cummin seeds powder tsp methi/fenugreek seeds or powder 1 tsp groundnut powder/ (shengdanyacha kut) 2 tsp dry roasted coconut powder 1 tsp roasted til/ sesame seeds powder 1 tsp roasted khuskhus/ poppy seeds powder 1 tsp Kala Goda masala 2-3 tblsp chopped fresh green coriander Salt as per taste Method 1) Wash and cut each tondali into 6 long pieces. (If you are using red pumpkin, cut it into medium sized cubes). 2) Heat oil in a kadai, add rai & let them crackle. Add hing, haldi and fenugreek seeds. When the fenugreek seeds turn golden, add kadhi patta & slices of Tondali. Saut for 2 minutes on a low heat & cover the kadai for 5 minutes. 3) Add groundnut, coconut, sesame, poppy, coriander, and jeera powder. Add kala goda masala, red chilli powder and saut for 2 minutes on a low heat. 4) Add 1 cup hot water and cover the kadai. Cook tondali for 5 minutes on a low heat. 5) Add salt, jaggery and mix thoroughly. Cover the kadai till tondali is done and oil separates from the masala. 6) Garnish with chopped fresh green coriander. 7) Serve with rice or chapatti

Red Pumpkin/Lal Bhopalya chi Puri This is an unusual use of red pumpkin/Lal Bhopala but these puris taste really good. Try them out! Quantity 20-25 Puris Ingredients 2 cups red pumpkin (grated) 1 cup gud (grated) or sugar tsp salt

Wheat flour as required Oil for frying Method 1) Remove the pumpkin skin. Grate the pumpkin and steam it in a pan. 2) Add gud/sugar. Cook till most syrup is absorbed. Keep aside to cool. 3) Add salt and wheat flour (little by little) as required and make a dough, apply 1-2 tbsp oil to the dough & knead . Divide the dough into lemon size balls. 4) Roll each ball into about 2-3 inch diameter round shape. 5) Heat oil in a kadai and deep-fry, one puri at a time, on a medium flame till puri turns pinkish/ golden. 6) The puris stay good for 2-3 days. Carrot/Gajara cha Halwa This is a good recipe to make during winters when carrots are available fresh and plenty. Ingredients 500 gms red carrots 5 to 6 cups milk 1 cup sugar 4 teaspoons pure ghee For Garnish 5 to 6 Almonds/Badam (cut into pieces) 2 teaspoons raisins/Bedane 1 teaspoon cardamom/Velachi powder Method 1) Peel the carrots and grate them. 2) Put ghee in a cooking pan, keep on a low flame. When the ghee melts, add grated carrots. Mix it, cover with a lid and steam it for 10 minutes. Carrots should become tender. 3) Add the milk and keep stirring till the milk loses its water content. 4) Add sugar and let it melt. Allow the mixture to thicken. Add cardamom powder and mix it. 5) Garnish with grated almonds and raisins.

Vermicelli/Shevaya chi Kheer This is a very easy kheer. You can also add some milkmaid to the kheer. Serves 4-5 persons Ingredients 1 cup vermicelli/shevaya 3/4 cup sugar 2-3 tbsp pure ghee 2 tsp milk masala 1/2 tsp green cardamon powder 2 litres milk

Method 1) Heat ghee in a pan and stir-fry Shevaya till pinkish 2) Put milk to boil and let it reduce to 1 litres 3) Add Shevaya to the boiling milk, then add sugar 4) Bring it to a boil again & reduce to 1 litre. Add milk masala & c Moong-rice chi Khichadi This khichadi is usually made when you suffer from tummy trouble because it's easy to digest and nutritious. The version put down here is decorated with masala and is for healthier tummies! Skip the ghee, pickle, papad and chillies and it's still a good thing on a bad day! Serves 3-4 people Ingredients 1/2 cup Split Green Gram with skin/(Hiravi sala chi moong dal) 1 cup rice Salt as per taste 1/2 tsp grated Gud 2 fresh green chillies, 4-5 peeled cloves of garlic, 1/4 inch ginger piece. 1-2 tsp Kala Goda Masala 1 tsp each Dhania-Jeera powder 1 tbsp Oil For Tadaka- 1/2 tsp rai, 1/2 tsp Haldi powder, 1/4 tsp Hing powder 1/2 cup chopped fresh green coriander 2 tbsp scraped fresh coconut Method 1) Wash rice and moong dal. 2) Grind chilli,garlic,ginger. 3) Heat oil in a Handi and make a Tadka, add the washed rice & dal and saute for a minute. 4) Add ground masala and saute for a minute, add goda masala, dhane-jeera powder. 5) Add 3 cups warm water, salt and gud.Pressure cook the Khichadi till it is very soft. 6) Add chopped coriander-coconut. 7) Serve hot with a spoonful of pure ghee, lemon pickle and papad.

Veg or Peas Pulav This is a wonderful rice dish cooked in the traditional Indian way. It goes well with Dal Fry , Raita. It is delicious even as is. Serves 4 persons Ingredients2 cups Basmati rice

 cup ghee 1 tsp salt or as per taste cup small pieces of carrot cup small pieces of cauliflower cup fried pieces of cashew nuts 2 medium size onions (julienne & crisp fried in ghee.) cup boiled green peas (boil with a pinch of soda-bi-carbonate) cup small pieces of boiled french beans (Boil with pinch of soda-bi-carbonate) 1-2 Tej Patta / Bay leaves 10-12 Black Peppercorn 5-6 Cloves 1 teaspoon Jeera 1 teaspoon Lemon Juice 3 and cup warm water Method of preparation1) Wash rice & keep aside for an hour. 2) Heat ghee in Handi; add tej patta, jeera, kali mirch, lavang, saut 1 minute. 3) When the jeera start to change its colour, add pieces of carrot & cauliflower. Saut & cover for 5-6 minutes. Keep the handi on low heat. 4) Add rice and saut for 2-3 minutes. Add 3 and cup warm water, mix and cover the Handi. 5) When the rice is half cooked, add boiled french beans & boiled green peas, lemon juice & salt. Mix well and cook till the rice is done. 6) Garnish with fried cashew nut pieces & fried crisp onion. 7) Serve hot.

Masala Rice The preparation listed here uses Tondali(Ivy). You may instead use Green Peas, Cauliflower, Cabbage or Potato. Serves: 3-4 persons Ingredients 2 cups Basmati rice 2 cups Tondali (cut into long thin pieces) cup Oil or Ghee teaspoon Mustard seeds 1 pinch Hing teaspoon Haldi powder 10 curry leaves 4 cups warm water

2 teaspoons Jeera Powder 2 teaspoons Dhania powder 1 tsp red chilies powder 2 tablespoon Goda Masala 1 tablespoon Lemon Juice Salt as per taste For Garnish Coriander leaves (Chopped), scraped coconut, fried cashew nuts Method 1) Wash the rice and drain excess water. Keep aside for half an hour. 2) Heat oil in a rice cooker, add mustard seeds. When they pop, add hing, haldi powder and curry leaves. 3) Add the tondali pieces and saut for 2-3 minutes. 4) Add rice and stir for 2 minutes. 6) Add salt, dhane-jeera powder , goda masala, red chilli powder, stir-fry for 2 minutes, add warm water and lemon juice. 7) Steam it till the rice is done and tondali becomes tender. 8) Remove rice into a bowl and garnish it with coriander leaves, coconut and cashew nuts. 9) Ready to serve.

Spinach Rice A lovely green rice dish. And very nutritious to boot! Serves 4 persons Ingredients 2 cups rice, 2 cups spinach (finely chopped) 2 cups coriander (finely chopped) 1 cup onion (finely chopped) 1 cup boiled green peas, 2 teaspoons cumin seeds 4 cups warm water 1 tablespoon Lemon Juice 2-3 tablespoon oil 2 green chilies (optional) 4-5 garlic cloves inch ginger piece Salt as per taste Method 1) Grind chilies, garlic and ginger to paste. 2) Put warm water in a rice cooker. Add rice into it and steam it till the rice is done. 3) Spread the rice on a plate and keep aside to cool. 4) Heat oil in a pan. Add cumin seeds. When they crackle pop, add onion. Saut for 2 minute.

5) Add ginger-garlic paste. Stir for 2 minute. 6) Add spinach, coriander, and green peas. Saut for 2 minutes. 7) Add lemon juice. Add and mix the cooked rice well. Cover the pan. 8) Steam the rice on a low flame for 2 minute. Ready to serve.