Fast chocolate cake

Fast chocolate cake
- Bindu Mohanan
2 cups flour, 1 1/2 cup pwd sugar, 4 eggs, 2 small tps baking pwd, 1/2 tsp vanilla essence, 1/2 tsp clove pwd 1/2 tsp lemon zest, tutti frutti 1 pckt 1/2 cup unsalted butter, pinch of salt. Coco pwd 2 tbsp.

In a bowl add the tuti fruit , flour, bakg pwd, clove pwd, lemon zest, pwd sugar and mix well. Salt. Mix them well. Add the coco pwd too.

Beat four eggs frothy . add the wet ingredients to the dry ones.  Eggs and butter into batter and mix them add little.milk to make it a little runny.

Take a non stick vessel.and smear it with ghee. And pour the cake.mixture.  heat the rava for 10/min and keep the non stick vessel on it for 20 min on fast fire and 40 min on slow fire..to check insert the knife if comes clear cake ready.😋😋😋😋😋😋

Raw jackfruit bhaaji: Variant 5

Jackfruit vegetable
- Farzana Shaikh
Cut jackfruit in bite sizes...cut lots of onions........ginger garlic paste, bay leaves, garam masala powder, chilli powder, turmeric powder, coriander powder, cumin powder ...salt , fry the onions
Into a big vessel with lots of oil.....add ginger garlic paste...then all the dry masalas...alongwith little water...so that it does not burn or stick at the bottom of the vessel....fry the masalas till it gives out the oil.......then add the jackfruit....add little water...mix well....let it simmer for 1 hr....and make it dry...or semi dry...as per your choice....add coriander on the top......eat it with chapatis.....😋😋😋

Jackfruit seeds curry: Variant 3

Jackfruit seeds bhaji,
Sangita Kalarickal's Mom's recipe:
Clean seeds and scrape off the brown skin wash.
Cut seeds into small pieces, cook and add salt.
Then ulliyum mulakum kaachuka..(i.e. heat oil, fry chopped onions, add chilly pwdr, fry a wee bit).
If  you want to add drumstick and dal add cooked drumstick and dal. Then ulliyum mulaku kachuka, Finish by adding scraped coconut.

Kerala biryani

Kerala biryani
- Bindu Mohanan
1 kilo chicken, curd, ginger garlic paste,8 big onions, 5 tomatoes, red mirchi pwd, haldi pwd, garam masala, dhaniya pwd, corriander leaves, pudina leaves, akka masala green mirchi. Pepper pwd. Salt to taste.

Method; cut the chicken into small pieces add curd ginger garlic paste mirchi pwd haldi pwd and garam masala pwd pepper pwd and marinate for an hour. Salt too.
Kismis and cashew

Heat oil and fry the pieces of chicken till golden brown. And keep it aside.

Now cut the onions in lengthy pieces and fry them in the oil till golden brown . add the tomotoes and saute it well till the oil comes up. Add green chillies. And all the pads and mix them well till the  oil.is ozing..now add the fried chicken into it and mix them well..don't forget to add kadipatta.keep.the lid closed for 10 min. Now add the corriander leaves and pudina .

Rice; Kerala neyy chor...or small rice not basmati

Take rice cooker put the rice and cook.

Take ghee add kismis and chew nuts and pour on the rice and.mix them.well.  same way pour ghee and add the akka gram masala and pour them.on the rice and mix

Presentation: take the chicken curry on the plate and add the rice and serve

Yummy biriyani😋😋😋😋😋

Jackfruit seeds curry: Variant 2

Jackfruit Seeds curry
- Anu
Pressure cook  jackfruit seeds and tuvar dal  salt .haldi. chilli pwdr and onion too. 3 whistles thn grind coconut , Haldi pwdr, Chilli pwdr to a fine paste and add to the dal. Let it simmer and thn fry mustard seeds and red chilies.  Add kadipattha too

Jackfruit seeds curry: Variant 1

Jackfruit seeds  kerala style
- Anu
Clean and cut seeds length wise. Add salt  Chilli pd  haldi pd and  pressure cook 2-3 whistles . Thn add grated coconut. Garlic . Kadipattha and lastly add coconut oil

Raw jackfruit bhaaji: Variant 4

Jackfruit Bhaji
- Sujata Maselkar
Pressure cook and cut into pieces. Heat oil. Give methi ka tadka. Add haldi and jackfruit. Let it cook on slow gas covered. Add all dry masalas. Dhaniya powder chilli powder amchoor salt. Cook well. Add lots of dhaniya.switch off the gas

Raw jackfruit bhaaji: Variant 3

Jackfruit Bhaji
- Aparna Rao
  Pressure cook jackfruit, cut into pieces. seasoning- chana dal, udad dal, peanuts, ginger, green chillies, akhi mirchi, kadi patta, hing, haldi, tamarind paste- add in chopped jackfruit, stir well, cover and low flame cooking for 5-7 minutes. Eat with rice and the dahi mirchis... Yummmmmmmmmm

Raw jackfruit bhaaji: Variant 2

Jackfruit Bhaji
- Sujata Maselkar.
Pressure cook. Cut into pieces. Fry n keep aside. Now make the usual kaanda tamatar adrak lehsun masala and add fried jackfruit. Mix and cook well till it blends. Garnish with coriander. Looks like mutton.

Raw jack fruit bhaaji: Variant 1

kaccha jack fruit bhaaji
- Vaishali Damle
-To clean the jack fruit - Oil the knife and cut the jackfruit into big pieces and pressure cook with 2-3 whistles. Afterwards it is easy to remove the skin. Jackfruit bhaaji
Take Small/ medium kaccha jackfruit. Cut into big pieces with the help of knife on which oil is applied.  Pressure cook with 2-3 whistles.  Later remove the skin or scoop out the boiled portion leaving the skin. Cut into fine pieces. In a kadai take oil 2-3 tbsp or even more, add rai, jeera, haldi, hing and pieces of red chillies and lasun(optional) along with  kadipatta and groundnuts. Stir for sometime and then add jackfruit. Add grated coconut and salt and chilli powder according to taste and jaggery.  Garnish with coriander and more grated coconut

Masala for Jackfruit Bhaji - dhania jeera powder and also goda Masala. I usually use K-pra goda Masala

Shami kabab: Variant 3

Shami kabab
- Farzana Shaikh
Take 1 kg mutton..wash rinse...keep aside.....take chana dal 3/4 cup..(washed)....add ginger, garlic, red chillies dried, black pepper, cinnamon, cloves, cumin seeds, cardamom, salt.. Boil together till the mutton becomes tender....dry the whole water by heating the ingredients....remove the flesh from bones (when the mutton becomes little cold)..because boiling mutton  with bones gives a good taste to the minced mutton......grind the ingredients together....and then make small small cutlet shaped kababs....dip in the beaten eggs...n shallow fry the kababs....have with minced green chutney and onions.........with pav......yummy...😋😋😋

Shami kabab: Variant 2

Shami Kabab:
-Shabana
- Wash and completely drain off the mince water and let it sit in the strainer
- boil chana dal till half cooked (150 to 200 gms for 1 kg mince- chicken or mutton)
( prior to boiling soak it for couple of hours)
- In a vessel add the mince, half cooked dal
- add whole red chillies, garam masala pdr, salt, 2 big coarsely chopped onions
- some mint leaves
- let it cook in its own water ( keep covered on medium heat)
- when done, let it cool
- grind it( do not water or very little water to grind into fine dough consistency ) ( could alternate using little lemon juice to grind)
- when done, add finely cut coriander leaves, some mint leaves, fine green chillies( opt), finely cut onions( opt), 1-2 beaten egg, red chiili pdr and garam masala pdr( depending on your taste buds)
, lemon juice ( if not used at time of grinding)
- mix well, shape them into kabab and coat them wz beaten egg( mix in red chiili pdr and salt) and bread crumbs ( opt)
- shallow fry and enjoy as snack or enjoy with roti or naan
( can even shape them and spread them separately on a tray( so they don't stick to one another) 
- put them in freezer, when frozen, take the tray out, separate them and bag them together( this way they wont stick to one another, and u can easily take one and fry it)
😊😊

Shami kabab: Variant 1

Shami kabab 
-  Sujata Maselkar
- 1 kg mutton mince, 3/4 cup chana daal soaked in water for some time. Add  3-4 whole red chillies lots of ginger garlic whole garam masala laung black pepper cinnamon jeera tej patta and salt. Add all this in pressure cooker. Add just enough water for all to cook. Pressure cook. This should be absolutely dry. If water is left remove it in non stick pan and dry it till all water evaporates.grind this in a mixie to a fine paste. Add finely chopped onions grn chillies and coriander. Add lemon juice. Mix well. Make kababs n shallow fry. If you want dip it in beaten egg and fry but i prefer without it for original taste. If its soggy u can even dust it with cornflour and then shallow fry. Serve with green chutney.

Padval n Chana dal

Padval n Chana dal
- Sheba
Padval( snake gourd) cleaned n chopped.
Chana dal (soaked at least for half hour and then boiled with a pinch of turmeric n salt.)
Onions chopped fine
Garlic 3 or 4 pods (crushed coarse)
Green chillies slit lengthwise as per ur taste .
Method:
Oil in khadai, add mustard seeds, then crushed garlic and onions ,Curry leaves once onions  translucent add the chopped Padval n cook.
In the mean time grind some coconut with Jeera n green chillies and keep aside. Once the Padval is half done add this coconut mixture n cook ...add the boiled dal evaporate any excess water. 😊
This is very common recipe for us Mallus ...my sis makes the same veggie with bottle gourd too...tho I haven't tried it.😁

Cutlets

Cutlet Recipe
-Sheba Vasudevan
Meat ...(I prefer to boil and shred the meat rather than buy minced-
I some how find it different in taste )
Potatoes boiled n mashed
Onion chopped fine
Ginger chopped fine
Green chillies chopped
Curry leaves a handful
Coriander leaves chopped fine.
Method:
When u boil the meat whether ready mince or cooking the meat add whole garam masala, cinnamon, cardamom, black pepper and some cloves...when making with ready mince...do fish out the masala....its not nice biting into them...😁😁
Oil in kadhai, saute the onions,ginger and green chillies and curry leaves  add the minced meat n mix well. I also add a bit of pepper powder n garam masala for taste...not much plz...    Then add the mashed potatoes n coriander leaves n mix well..take off the stove.
Keep aside and while it cools, beat an egg with a pinch of salt n pepper. And make the bread crumbs...
Take the cooled meat potato mixture n shape the cutlet's into round or oval shapes; dip into egg then roll into bread crumbs n shallow fry them....
Extra comments :
I usually make them.n keep.them in containers n freeze them. Take n fry when u like...
My meat mixture is always slightly more then the potato and I tend to like more onions. 😊

Aloo Muttor Biryani

Aloo Muttor Biryani

- Shabana

- slice three big onion and fry in oil
- add whole garam masala
- when onion almost crispy brown, add 4 big tomatoes cut into small pcs
- add aloo and muttor
-  Add salt, red chilli pdr, haldi, dhania jeera pdr, garam masala pdr
- cover and let it cook
- in another vessel, boil rice and drain
- spread the masala on bottom and spread boiled rice on top,
- sprinkle milk, ghee and some color
- cover and cook on low flame and give dum
- opt: decorate with boiled eggs

Padval Raita

Snake Gourd Recipe
- Aparna Rao
- Ingredients - Snake gourd, curd, green chillies, coriander, mustard, methi, rai, jeera, hing, curry leaves. Grind together a spoon of Mustard and Methi seeds- 1 spoon mustard, 1/4th spoon methi... Just for taste- too much methi will make it bitter.
Finely Chop snake gourd, in the kadhai sputter rai, jeera, green chillies sliced, jaldi, kadi patta, hing, add in the padwal, salt and sauté. Let this cool. Mix this in a cup of curds. Add in a spoon of the rai methi powder and mix it up. Enjoy with plain dal, rice, ghee or with chapatis... 😋

Mooli Raita

Mooli Raita
- Sangita Kalarickal
- Small red radishes 1 bunch
Onion/shallots chopped
Mustard seeds
Urad dal
Curry leaves
Dry red chillies
Yogurt
Heat a tblspn oil, splutter mustard seeds. Add the urad dal, curry leaves and red chillies. When the dal is a bit brown, add onion/shallots. Fry a bit. Add chopped radishes. When radish is soft, take pan off heat and let cool. Add yogurt. Salt to taste. Yum!

Sabudana Thalipeeth

Sabudana Thalipeeth
- Sujata Maselkar
Pic credit: Aparna Rao
-Soak Sabudana - soak in 1/2 inch water, Grate potatoes in water, drain the water, squeeze the grated potatoes to drain out the water, Add soaked sabudana. Salt chillies crushed peanuts coriander and mix well into a dough.  Spread it in a oiled non stick pan. Cover and cook on one side. Flip it n cook on other side. Little on the oilier side but tasty. Can add ginger chilli paste to the Thalipeeth dough if you wish.

Eggplant Parmesan

Melanzane alla Parmigiana (eggplant in the style of Parma)  (almost, because I've adapted it to what I like)
- Sangita Kalarickal
Eggplant large
Red chilli flakes
Egg
All purpose flour (maida will work)
Bread crumbs
Cheese (parmesan or mozzarella if available otherwise any cheese)
Marinara sauce
Basil leaves

Cut the eggplant into thick slices. Heat a pan on medium heat, pour oil enough to shallow fry.
Beat egg in a flat plate,salt, put the flour in another plate, breadcrumbs in a third. Sprinkle salt and red pepper flakes on the eggplant. Dip a piece in flour, shake off the excess flour, then dip that piece in egg, then in bread crumbs. Lay the eggplant pieces on the pan and shallow fry. Drain.
Arrange the eggplant on a baking dish, spoon marinara sauce onto it, then layer grated cheese on top and bake in a 400 deg oven until cheese melts. Sprinkle basil leaves.
Alternatively, take the drained eggplant and layer it with the sauce and cheese on a pan, drizzle a bit if olive oil and heat until cheese melts.
Serve with thin spaghetti (boiled until only just cooked!) drizzled with olive oil, and rustic bread on the side to mop up the sauce.

Marinara sauce:

Onions chopped
Garlic flakes
Red pepper flakes
Oregano
Tomatoes, crushed, canned or if using fresh tomatoes then blanched and skinned, and mashed into a pulp
Heat a tblspn olive oil in a pan, add garlic flakes, when it starts changing color, add the red pepper flakes and onions. When onions become translucent, add the tomatoes. Then the dry oregano. Boil until tomatoes have cooked.

Prawns Pulao

Prawns 🍤 Pulao
-Farzana Shaikh
Take medium size prawns....for this receipe......Ingredients...cut 2/3 onions , ginger garlic paste good amount, garam masala powder,turmeric powder, coriander powder, bay leaves, tomatoes cut into bite size, ...Take a big vessel...put vegetable oil...fry onions and bay leaves ..when the onion becomes little brown...then add ginger garlic paste...alongwith tomoatoes....add dry masalas and chilli powder into it ...salt to taste....let the masala get cooked in a slow flame...add little water while it gets cooked.....then add prawns and stir......add soaked and washed rice to the gravy...and add water according to the quantity of rice..so that it gets cooked within that amount of water.....let the rice cook for half an hr...in a slow flame with closed lid....Prawns 🍤 Pulao is ready to eat...sprinkle coriander leaves on the top.....serve Hot.....😋😋😋😋

PAYA (Goats feet) ka saalan

PAYA (Goats feet) ka saalan
-Farzana Shaikh
- very simple recipe
- Take six pieces of goat feet (Paya)..wash thoroughly and scratch the remaining hairs on it with knife so that all the hairs are shaved from the feet..😜😀Now take a big vessel..put paya in that and water in large quantity....Add ginger garlic paste...two big onions and tomatoes cut into bite sizes....add chilli powder...turmeric powder...coriander powder ..garam masala powder...and salt.....then stir nicely..put on the gas for in high flame till it boils...add little sunflower oil in that...then lower the flame and keep it for one hour.....it cooks and becomes tender.....please add water if necessary....sprinkle coriander leaves at the end....PAYA is ready...its better to have like soup with steam rice.....specially in winter....it works as in insulator....😜😝 serve hot....with onion and tomatoe salad....or you can have it with tandoori roti.....its amazing...😋😋😋😋

Slow cooker Bolognese sauce

Slow cooker Bolognese sauce
- Sangita Kalarickal
Minced meat (I've tried with chicken or pork or turkey) 1 lb
I large onion chopped
1 large clove of garlic
Canned tomatoes 1 can or three large tomatoes
Bay leaf
Red pepper flakes
Dried Oregano 1/2 tsp
Fresh Parsley leaves
Italian seasoning (1/2 tsp)
Salt
Ground pepper
Red wine half a cup (optional)

Heat a pan and add the meat, salt and pepper. Add the bay leaf. brown the meat.

Add the rest of the ingredients to the slow cooker, along with the meat. Turn it to low, leave to cook  for 7 hours. When you're back from work, the sauce is ready. Cook pasta, spaghetti is the best, but penne works too.
Mix pasta with the sauce, grate or shave Parmesan cheese over it. Enjoy!!

Rainbow Delight

Rainbow Delight
- Farzana Shaikh
- Take vegetables like free peas...onion tomatoes...spinach....carrot..capsicum..all the colours...apple...cut all into bite size chunks....put olive oil in a pan...then put chopped garlic and ginger ...quickly add all the vegetables....and sauté...add chilli flakes...oregano...salt...freshly grounded black pepper powder...and lastly sprinkle basil and coriander leaves....just keep for few minutes in low flame ...for the vegetables to becomes soft....switch off the flame...and in the hot pan put mozzarella cheese.....and cover it to melt........eat it with home made Croutons.....yummy.....😋😋😋😋

Croutons - Farzana Shaikh......take three or four brown breads and toast it on the hot pan....but in low flame....when one side becomes toast n crispy...them turn around the other side...repeat the turns to make it more crispy....then remove from the pan and cut into bite size's...and serve with rainbow delight veggies....😜😝😛

Healthy carrot pickle

Healthy carrot pickle
- Shabana
Grind the mustard seeds into fine powder
- coarsly grind methi seeds seperately (optional), ratio 4:1, add salt as per taste
- wash and peel carrots into pieces, few garlics ( if big, cut length wise), kakdi, small florets of cauli flower(optional), karwanda ( optional and if available) or olives
- could even add green chilli to give the teekha kick
- mix all the ingredients together with some oil
-store in air tight jar
- do not open for three or days ( for the rai and methi to release their flavor and nutrients into the achar)
- use and store in fridge  
Enjoy the healthy achar aka vege achar

Vagharela Marrcha - (Green Chilli Veggie)

Vagharela Marrcha - (Green Chilli Veggie) --Sujata Maselkar
Buy light green soft chillies. Cut them into 1/2 cm pieces. Apply haldi and salt ( little more than normal) and keep aside fr some time. Heat little extra oil than usual. Add hing and tiny mustard seeds. Let them splutter. Add chillies and stir fry for 2 mins on high flame. Now add dhana jeera powder. Cover fr a min and switch off the gas. This can be stored in the fridgefor a week.

Rawa cake

Rawa cake
- Vaishali Damle

One and half vati fine rawa, 1 vati curd, 1 vati milk, 1 vati sugar, 1-2tbsp white butter,  3/4tsp cooking soda, vanilla essence for taste, cardamom powder 1/2tsp.
In a bowl take curd and sugar and mix well. Add rawa, milk, butter, vanilla essence and mix. Lastly add cooking soda. Just mix lightly now. Keep this mixture for 1 hour. Afterwards pre heat the cooker for 5 mins and pour the cake  mixture in a tray and bake for at least half hour (10 mins on medium flame and then low flame). Check  the cake by knife to see  whether done. You can add walnuts, kismis etc.

Rawa Cake Precaution -  There should be no water in the cooker and without the ring and no whistle. Just keep the cooker lid that's all. No need of lid inside. Keep the plate which we get with the cooker at the bottom

Tur and peas with hara lasoon

Tur and peas with hara lasoon
- Bindu Mohanan

1/2 kilo tur peeled and 1/2 kilo green peas peeled and washed.....add one onion , one tomoto. Hara lasson cut into small pieces.  Take a cooker pour one tsp oil and add all these in it. Add mirchi pwd haldi pwd dhaniya and jeera pwd and gram masala pwd mix all well pour little water and salt. Three whistles and ready garnish with corriander leaves😋😋😋😋😋

Imam Bayildi (Turkish stuffed eggplant)

Imam Bayildi (Turkish stuffed eggplant)
- Sangita Kalarickal 
2 medium sized eggplants,
1  onion, sliced lengthwise
2 -3 garlic cloves
red chili flakes
One can diced tomatoes or 2-3 tomatoes, diced
Chopped fresh parsley
Olive oil

Cut eggplant in half, drizzle olive oil and pan fry. First put the cut side down on a skillet, when the eggplant is slightly soft, turn over and fry the other side.
Preheat the oven to 350 degrees . Add more oil if necessary. Remove the eggplant. Add the onion to the skillet, saute over medium heat until soft, 5 minutes. Add garlic, chili flakes and salt. Fry a bit more. Add the tomatoes and fry a bit more until oil separates.
Now scoop out the soft eggplant flesh, carefully making sure you have the shell of the eggplant intact, to fill back into. Add pulp to the tomato mixture. Add parsley, and a bit more oil.
Fill the mixture back into the eggplant shell.
Cover the eggplant halves with foil and bake in the oven for about 30 - 45 min. Garnish with the remaining parsley and serve.

Jhatpat& yummy tindli bhaji

Jhatpat& yummy tindli bhaji
- Sangita Haria:
Chop tindlii&steam it.Take oil in a pan add rai jeera hing turmeric  chilli pwd dhania pwd ,fist of roasted & grinded ground nuts&ground poha 1fist,salt,coriander.

Brinjal Chutney

Brinjal Chutney
- Aparna Rao
Take 2-3 kateri baingan - green brinjal with thorns- wash, wipe, apply oil, roast directly on stove, low flame. The skin peels off real thin because of oil. Add salt, jaldi and keep aside. Seasoning - heat two tspns oil, add 1 spoon chana dal, udad dal, rai, jeera, akhi mirch, kadi patta, hing and roast well. Add green chillies, green dhania and washed tamarind. Grind coarse - mash in the baingan into this masala.
Can use green mango  or tomatoes in stead of tamarind.
Tomatoes - separately sauté and mash into baingan and then mix in the ground masala

Chutney for chutney sandwiches

Chutney for chutney sandwiches:
-Sujata Maselkar
Grind coriander chillies 1-2 pods of garlic i very small piece of coconut or few ground nuts very little tamarind salt and 1 spn sugar. Grind with very little water. Butter bread slices apply  add grated cheese or cheese slice (optional). Sandwiches ready. Easy to carry for tiffin.

Baingan Bharta: Variant 2

Baigan Bharta:
- Shabana
Take the fat big baingan and roast it directly on the flame,
- keep turning so all sides are roasted
- scratch off the burnt skin and mash it coarsly
- in a vessel, heat oil, add the mustard seeds, jeera
- add chopped onion( 1-2 medium size)
- sauté it, add chopped tomatoes (2-3)
- add red chilli pdr, haldi, salt (  all as per ur taste buds)
- add 2-3 tbsp of beaten yoghurt
- cover and let it simmer
- when it becomes soft and squishy, add the mashed baigan, toss it around
- add few drops of water, sprinkle finely cut coriander leaves, mix it and cover
- let it cook for 5 mins
- serve hot with chapatti

Bread rolls Variant 2

Bread roll with egg stuffing.
-Sujata Maselkar
Boil eggs. Remove the shell and grate it. Add grated cheese, black pepper powder  finely chopped green chillies and coriander. Mix well. Stuff it in bread as usual and fry bread rolls. 😋

Bread rolls Variant 1

Bread Rolls
-  Aparna Rao
3-4 Boiled, mashed potatoes, bread slices, salt, turmeric, chilli powder, aam chur if u want, ajwain, dhania jeera powder. Mash in the all powders and salt with potatoes. Cut off the edges of the bread slices, grind into powder and add to potato mix. Wet the bread slices and stuff inthe potato masala... Put it on the bread as a small ball and seal the bread from all sides. The wetness would help seal it. It looks like an   oval shaped bread cover. Heat oil and deep fry. Serve with tamarind dates sauce or tomato sauce or green chutney... Prep time 20 mins

Hummus

Basic hummus:
- Sangita Kalarickal
Garlic couple cloves
4 cups boiled chick peas (kabuli chana)
1 tblspn tahini (sesame paste)
A little water from the chickpeas
A tspns or so lemon juice.
Salt to taste
Hot sauce (optional)
Good quality olive oil.
Blend all the first six ingredients together.
Add hot sauce. Top with olive oil.

Variants: can optionally add:
Roasted red capsicum
Or
Green chillies
Or
Roasted garlic
Or roasted dried red large chillies, soaked in water (chipotle)

Green chilli chutney

Green chilli chutney
- Aparna Rao
Ingredients: 7-8 green chillies - light green ones are less spicy; a small ball of washed tamarind, kadi patta, coriander leaves, one teaspoonful chutney dal, salt. Grind together into fine paste. Seasoning - heat 2 small spoonful oil, sputter rai, jeera, hing. Add ground masala into this... Let it sizzle. Add some water to the mixie jar and lid. This will clear the entire paste. Put in this water too... Add a  pinch or two of roasted methi powder and jaldi. Let it simmer for a few minutes. Done. This lasts if bottled and preserved.
Light green chillies for less spicy and the thin, dark ones for more zhanzhanit taste.

Undhiyo

Undhiyo
- Sangita Haria
250 gms tuver
250gms papdi
Small purple yam
6 medium potatoes
1 sweet potato GC
250 gms surti brinjal
Fenugreek leaves 1 bunch
Coriander leaves 1 bunch
Fresh green garlic
Green chillies
Rajwadi banana
1/2 coconut scraped
FOR MUTHIA
Chop methi,adding salt,chillipwd,. sugar,lemon juice, ,turmeric,oil,pinch soda bi carb,wheat flour thick.mix everything and add bit of water as required to make small balls.fry and keep aside.
In cooker take oil add ajwain, green chilli, green garlic, tuver, papdi, kand, potato , brinjal, sweet potato, 1/2 glass water.Just before the first whistle off the gas.Mix coconut, coriander, grn chilli, grn garlic, as per the taste after the cooker cools. Arrange the above mix, MUTHIA & banana piece in the cooker again & give 1 whistle.

Prawn curry

Mom's prawn curry:
- Pallavi
Clean prawns n keep aside with haldi salt Then more proportion onions finely chopped Make ginger lasoon green chilli paste. Take oil in flat vessel Rai zeera hing curry leaves phodni . Put lots of kanda chopped n fry till soft. Don't make very brown or pinkish. Main is onions chopped cooked in oil n soft . Then put ginger lasoon chilli paste n fry 2-3mins . You get the smell don't fry the paste. Then red chili powder dana zeera powder and prawns u add. Don't stir too much cover with lid and little water on lid steam type. When almost cooked you put malvani kokam 3-4 .Add little salt after checking bcz we had put salt already to prawns . Sprinkle halka garam madala powder very little n lots of kotimber chopped last before getting it down from gas stir little. Kanda prawns rdy
You can use spring also addition to regular onions. Taste very good. Only leaves finely chopped add last and stir It tastes yummy also. We call w spring onion one Kandya patyachi kolambi. But for this recipe prawns should not be big ones.

Chicken curry

Chicken curry
- Bindu Mohanan
Grate the coconut or dry coconut wud also do
Onions medium size 5 to 6 chop them in long slice
Firstly coconut ko bhunoo til it bcomeshalka brown same with onions too
Then put garammasala ted chill I powder with dhania powder
Grind it all together with green chilli 2to3
Whendone one onio n snall cut
Wash chicken
Then take ur quantity wise vessel put 10teaspoon oil
Put cut onion lwt it bit brown the put corriander ginger n garlic paste done seperately stirr it for 5 mins then put chicken then put masala salt as per needed water as per
Put on slow gas n keep lid on the vessel

Shahi tukra

Shahi tukra
- Sujata Maselkar
Take leftover white bread slices. Cut them into 2 triangular pieces. Deep fry them in ghee. Healthier option on pan shallow fry till crisp. Prepare thich sugar syrup. I have even used leftover gulab jamun syrup. Soak bread in this.Prepare rabri by reducing milk.. U can add khoya or milk powder or condensed milk to thicken it. Add saffron milk masala dry fruits as per taste. Arrange the triangular pieces in a flat dish. Pour chilled condensed milk on it . Garnish with dry fruits 😋😋😋😋

Kadi variant 7: Punjabi pakoda kadhi

Punjabi pakoda kadhi
- Sujata Maselkar
- 1 cup sour curds + 1 cup besan beat well. If curd less sour than add 3/4 th cup besan. Add lots of water to it and mix well. Grind 1/2 onion 6-7 garlic pods 1 tsp haldi 1 tsp chilli powder in mixie. Heat oil. Add 1/2 spn methi seeds. Dont let it burn. Add onion paste. Fry well. Add besan water. Keep stirring till it boils. If u stop stirring lumps will be formed. Add salt. Keep cooking on low flame till reaches desired consistency. For pakodas take besan add salt, water and soda. Beat and make small pakodas. You can also make onion pakodas. Add it to hot curry before serving topped with ghee.

Butter chicken jhatpat

Butter chicken jhatpat recipe
- Sujata Maselkar
Saute onion tomatoes 4-5 pods of garlic small piece of ginger. Dont cooj. Toss lightly. Grind and make a paste. Soak kaju khaskhas  and grind it to a paste. In a separate oan saute boneless chicken. Heat butter/ oil in a pan. Add some kasuri methi. Add onion paste fry well. Add chicken 1/4 tsp haldi 1 spn chilli powder and salt. Cook covered. Add the kaju paste and some tomato ketchup. Add some cream garam masala if required.

Gun powder

Gun powder
-Aparna Rao
- 1 glass tur dal, 1/2 glass each of moong dal and chana dal; can add udad dal if u wat too... Akkha mirchi, hing, jeera- add one spoon oil, add tur dal roast till brown, keep aside; roast chana dal, moong dal and udad separately, roast akkhi mirch and jeera together. For 2 glasses of dal -10-12 mirchi- add a pinch of hing and grind together. Done
Gun powder has many variants...

Masala dosa

Masala dosa
- Aparna
Dosa Batter - 1 glass udad dal (I used black udad dal today), 3 glasses rice, methi seeds - soak overnight/7 hrs;wash,  grind together, add salt while grinding; less water for grinding; add water as it swells. Let the batter sit for 6 hours; u can make dosas directly without fermentation too. Each has a different taste.
For dosas, the batter should be semi liquid, check consistency as u stir. Take a tava- if it's an iron tava, good for health - put a small blob of butter, let it melt. This will prevent dosas from sticking on iron. When the tava heats up, use a spoon to spread the batter, put a few drops of oil on the edges; when the top is dry, turn the dosa; each dosa gets done in 2 minutes if the tava is  properly heated.
Masala for dosa- 4 potatoes, 5 onions, green mirch, jaldi, salt. Boil potatoes; in a kadhai, seasoning of rai, jeera, hing, jaldi - add in onions (chopped lengthwise), let them turn pink, add a cup of water, salt. Let it boil. Mash the potatoes and add them in, let it cook till thick.

First spread the dosa on the tawa, spread the masala, by this time the dosa is ready for turning, let it cook till the upper portion is done too, roll up and your masala dosa is ready

Amla chutney

Amla chutney
- APARNA Rao
Ingredients -1/4 kg amla, green chilies, ginger; Seasoning- methi seeds, udad dal, rai, jeera, akha mirch, haldi, namak.
Take half tblspn oil in kadhai, add in amla, cover on low flame. When amlas are so ft turn off gas and keep aside. Seasoning- add oil, udad dal, rai, jeera, methi, akha mirchi and roast nicely. Add hing and haldi, Ginger- chopped fine, green mirchis -6/7- Grind Seasoning first and add in de-seeded amlas and coarse grind with seasoning.

Amla achar

Amla Achar
- Bindu Mohanan
1 kg amla wash and keep aside. Boil water and put salt and put the amlas in it . boil it for some time till.the amlas become soft. Now remove the amlas from the water and separate the them from the seed and keep aside. For.the masala; 150 grms oil 100/grms red chills.pwd or achar pwd 50 grms haldi pwd 50 grms methi seeds 2tbs hing.
Heat the oil add rai. Akka mirchi , kadi patta, and some garlic pods and Hong and boil  off the gas and add mirchi pwd/achar pwd haldi pwd  mix all the contents well and add the amla..last add 2tsp of veniger and heat all the contents. Cool it and fill it in clean bottles😋😋😋😋😋😋

Amla wine

Amla wine
- Bindu Mohanan
1 kg  amla, 1.50 kg jaggery, cinnamon, cloves,cardamom, star aniz, all 100 grms ,  wash the amlas and dry them take a large bottle or bharni . layer the amlas jaggery and the akka masalas and close the  bottle and everyday shake shake for 20 day.. 21 st day ads yeast or whole wheat and close and keep for 40 days . in a dark place . shake the bottle everyday😋😋😋😋😋😋😋

Zatpat Diet chicken with green methi leaves in onion tomato green capsicum gravy base.

Zatpat Diet chicken with green methi leaves  in onion tomato green capscium gravy base.

- Pallavi

Servings 3 -4.

Marinate boneless  300 gms chicken with pudina coriander ginger garlic paste  black pepper powder haldi  lemon juice salt n keep aside.

Chop 4-5  onions
medium 1 tomoto 1 capsicum fine

Wash n chopp fine methi green leaves n keep aside

Take kadhai put little oil saute tej patta onions  light brownish tomotoes capscium all cook till it leaves oil w little salt add little water to gravy base if it is sticking the vessel bcz of less oil.

Take pressure cooker pan put oil saute marinate chicken stir fry in litle oil on medium flame den add red chilli powder fresh coriander cumin powders n stir fry 2 secs add little water n pressure cook it w 5-6 whistles.

Then add pressure cooked chicken in gravy base add some water as required gravy n simer  on slow flame for few mins then add chilli piwder garam masala powder as required ,  simmer few mins , then add meethi chopped leaves n cook for few mins till gravy becomes little thick n chicken mix well  in gravy well.

Serve hot w steamed basmati rice n salad raita .

Tips add chilli powder garam masala powder as per one's taste.
One can make w more oil or butter.

Coconut chutney

Coconut chutney for idli, dosa
- Anuradha -
Grind coconut, chutney dal, salt and kadipattha.  Seasoning with rai and urad

Bread Custard

Bread Custard -
Sujata Maselkar
- Cut sides of 3-4 slices bread. Arrange in shallow dish. Soak it with readymade orange or pineapple juice. Bread should become moist. Prepare custard in milk.add sugar as per taste. Cook till it thickens. Cool it. Spread fruits on bread. Bananas apples grapes in layers. Pour custard on it to cover the fruits completely. Chill it. Garnish with dry fruits or crushed cookies before serving.

Bread Dahi Vada

Bread Dahi Vada
- Sujata Maselkar
- Take bread slices. Wheat bread preferrable.  Take thick curds. Whip it till smooth. Add roasted jeera powder little chilli pow chopped green coriander kala namak salt. Mix all well. Now cut sides of bread and arrange it in a shallow dish. Pour curds on this. Bread should be covered well with curds. Completely cover. Sprinkle on it jeera chilli powder sweet chutney coriander. Chill it in fridge. If u want u can even wet the bread with wet hands and mk wadas. Then the above procedure. Chill and serve. Dahi required lits as bread will soak it. Healthy as not fried. I have tried same with butter ( khari wala) by soaking in water and then same procedure

Five minute roti pizza

Five minute roti pizza
- Farzana
Roti pizza in 5 mins........Fry left over Roti in a frying pan..with little oil or butter in a very slow flame so that one side of roti becomes crispy.......keep aside that roti.....in a separate frying pan ..put little olive oil or any vegetable oil.....put chopped onion...red...green...or yellow capsicum...along with chopped tomatoes...all little bite sizes .....just sauté with little salt and red chilli powder for a kick.......let it simmer for two mins....spread the veggies on the fried roti.....put parmesan or mozzarella cheese on the top...cover the lid for two mins so that the cheese becomes soft due to heat......in a low flame.......have it hot hot .....sprinkle little oregano and chilli flakes on top....Have it....yummmy...ghar ka roti pizza.......instant ready....😋😋😋😋

Corn spinach sandwich

Corn spinach sandwich
- Sujata Maselkar
Blanch spinach. Puree it. Dont make it too watery. Heat little oil in a pan. Add american corn and saute fr some time. Add puree to it. Add ginger and green chilli paste and salt to it. Stir and cook well. Sprinkle 2-3 spoons maida on it and add some milk to it. It forms a nice smooth mixture. Switch off the gas. Apply butter or oil on bread. Spread above mixture. Add grated cheese or cheese slice and toast it. Its yum. U can also add white sauce instead of maida and milk

Stuffed Capsicum

Stuffed Capsicum
- Sujata Maselkar

Pix: Sheba Vasudevan

Medium size long bhavnagri chillies. Slit remove seeds and apply salt and keep fr some time. Fr stuffing mashed paneer, chat masala black pepper powder finely chopped onion and green coriander. Mix well. Add grated cheese optional. Stuff the capsicum. And shallow fry on pan. Paneer can be substituted with boiled and mashed potatoes to which crushed peanuts can be added.

Bread upma variant: Ladi Pav Upma

Ladi Pav Upma
- Sujata Maselkar
Chop lots of onions
Add tadka rai jeera urad daal slit green chilies kadi patta. Fry onions till pinkish brown. Add haldi. Add ladi paav cut into small pieces. Cook well by mixing it well. Add salt and 1 tsp sugar. when done add lots of green coriander and scraped coconut cook fr 2-3 mins and serve

Bread upma

Bread upma
- Aparna Rao
- pix credit- Bindu
Ingredients- 6-7 slices bread, 2  onions, 2 -3 tomatoes, peanuts, butter, coriander, salt, sugar
For seasoning- Rai, Jeera, 1 Red chilli, curry leaves, hing, 2-3 green chilies. Chop bread slices into squares, chop tomatoes and onions fine, keep them separate.
Preparation - Take 2-3 spoons of oil into a kadhai, (can use ghee/ butter if you want), after it heats, add in rai, jeera, let them sputter, add in red chilly, green chillies, curry leaves, hing, peanuts, haldi. Keep stirring. When peanuts are roasted, add in onions, let them turn brown, add in tomatoes. Add some salt - check salt quantity if adding butter. Add some sugar. Once done, add in bread and stir in properly. Put in some butter on top and stir it in. This will make the bread soft and moist. Garnish with coriander.

Upma

Upma-
-Aparna
1 cup rava, for seasoning-1 tsp each chana dal, black udad,; rai, jeera, cashew nuts, onions, ginger, chillies, hing, curry leaves, 1 red chilly.
Put in one spoon of oil, add in chana dal, when it is slightly brown, add udad dal, let them roast, add in jeera and rai, let them sputter, add in ginger and green chillies, red chilly, curry leaves, hing; when seasoning is nicely roasted, add in 3 glasses of water and salt; let the water boil - you may add veggies here; reduce flame when water boils, slowly add rava, stirring continuously to avoid lumps; add a spoonful of ghee or butter and stir in; have with hot pesarattu or as is... Or with any chutney like tomato, onion, lemon, or pickle.

Pesarattu

Pesarattu
-Aparna: 
1 glass whole green moong - soak overnight/6 hours;  grind with 2-3 green chillies and ginger (check the spice level you need), salt; mix in chopped onions to the batter;
Optional- add ordinary rava to the batter, make dosas... Best eaten hot, with a blob of butter,  hot upma, podi or coconut chutney. I have it with hot rice too.
Pesarattu bhaji- cut up cold or leftover dosas  into pieces; seasoning- rai, jeera, hing, onions - add in pieces and stir fry for 2-5 minutes. Done. Enjoy as is or with rice

Halwasan

Halwasan
- Sangita Haria
1ltr milk,1/2cup edible gum,200gms sugar,1tsp rawa,1/4tsp cardamom pwd&1/4tsp javantri
Fry the edible gum & keep aside.When the milk starts boiling in kadai add rawa & edible gum.Go on stirring the curdled milk till very little water is there. In another pan caramalize sugar and add it to the milk..Add cardamom & javantri. Stir it till extra water dries up.set in a greased plate& decorate it with almond chips.

Quick Rava Ladoos

Quick Rava Ladoos
- Bindu Mohanan-
3 cups of rava (fine) 1cup of desiccated coconut 1/2 cup of cashew 1/2 kismiss 1 tsb cardamom pwd 1 cup of ghee. 1/2 tin mithai mate

Method ; take two tsp of ghee heat and put 3 cups of rava and mix it and fry till the kacha smell goes off..see that it does not brown .remove and put it in a bowl. Now take 2 tsp of ghee and put the coconut pwd and fry till.light brown. Now the cashews and kismis fry separately and add to the rava.  Mix the cardamom pwd and mix all well now add the mithai.mate and mix it well. Now make ladoos . if it sticks to your hand just rub little ghee in ur hand and then make the ladoos.😋😋😋😋😋😋😋😋

Ribbon pakoda

Ribbon pakoda
-Anu
Take rice and besan flour 1:2 ratio. Add chilli pwdr.hing pwdr salt to taste and little butter and make into a dough. Use a chakli press to shape dough into ribbons. Deep fry in oil.

Salads: Khatta Meetha Salad

Khatta Meetha Salad
- Shabana
In a bowl, cut small pieces of apple, one medium size white onion, one medium cucumber, one big size carrot, few black and green olives unsalted, few grapes, one mandarin, one small to medium size can chick peas drained and washed, one medium to large boiled and diced potato
- soak some tamarind and pulp it
- add jaggery pwdr or sugar, little black salt, little red chilli pdr and mix it well
- pour the tamarind pulp mixture on our fruit vege chick pea mix, drizzle some sesame and olive oil and mix it well
- sprinkle some thyme oregano and rosemary
ENJOY

Sweet tamarind chutney

Sweet tamarind chutney
-Shabana
- wash and Soak tamarind ( or u could use tamarind pulp too) in water for it to soften
- also soak dates ( u could alternate wz sugar, if u dont want to use dates, however dates more healthier and gives better taste). You could also use powdered jaggery sugar
- de seed the tamarind and date
- put the tamarind and dates with its water and let it cook on medium flame.
- Add salt and little red chilli powder to give a tangy flavor
- when the mixture thickens and becomes pulppy, remove from fire and let it cool
- strain and store in air tight bottle and refrigerate it.

Egg curry: Variant 2, Malvani style

Egg curry with coconut malavni masala
By Sujata
-Fry one small chopped onion in a flat vessel.
-Add coconut masala.
-add water salt and bring it to a boil.
-Now turn the gas on low flame
-Now break an egg  and add it to boiling gravy Leaving some space in between add few more eggs and cook it on slow gas.
You may add 2-3 kokums for sour taste.
(It tastes yum as the eggs get cooked in the masala itself).

Malvani chicken

Chicken curry- malavni style
By Sujata
-Chop one small onion.
- Heat ghee in a vessel. --Add the chopped onion.
-In mixie grind one small cup full of coriander 3-5 green chillies 7-8 pods of garlic and 1. 5 inch piece of ginger.
-Add this when onion is cooked.
-Fry till raw smell disappears.
-now add 1-2 tomatoes depending on the quantity of chicken.
(Don't put too muvh as lemon juice is added while serving)
-When the masala is cooked well, add chicken.
- Cover and cook till half cooked.
- Now add coconut masala (malavni dry coconut masala)
-add water salt and cover and cook on slow gas till chicken is cooked.
-Serve with lemon juice squeezed on top.

Aamti

Aamti (Aamti wz the ground prepped coconut-onion dry masala)
- Sujata
-soak akkha masoor or moong or even tuvar daal tastes nice.
-Pressure cook.
-Chop one small onion. --Heat some oil. Add rai and let it splutter. Add onion and fry.
( you may choose to add one small tomato optional)
-Add kadipatta.
Now add pressure cooked pulses. Add some water .
- add the basic coconut ground masala and let it cook . aamti is ready.

Basic coconut masala

Basic cocont masala. --
- Sujata:

-Take 3-4 onions. Slice and fry them till brown. --

-Add dry or fresh coconut as per your preference and/or availablability.
(Quantity almost equal or little less than onion).
-Keep frying.
- To this add akkha dhaniya, 7-10 black pepper, 1 spn jeera 1 inch cinnamon, 1 spn saunf 7-8 whole bedgi mirchi, 4-6 lavang, and 1 big spoon khaskhas.
-Keep frying till all masala is brown and crisp.
(If ready made malwani masala is available no need to add any masalas to the onion coconut mixture. Or u can add 1 bis spoon to the above masala depending on how spicy u want it. )
-Grind the above masala to a fine paste.
(If extra store in air tight containers).
This can be frozen too.

Kadi: Variant 6 Instant kadi

Instant kadi
By Aparna:

Light meal with just a bit of tang and spice? Plain rice, dal and this kadi...
Seasoning- rai, jeera, 1 red chilli pieces, 1 green chilli sliced fine, kadi patta, hing, onions, salt, haldi. Let it turn translucent, add some ajwain for flavour if you want. Let this cool, beat up curd into thick buttermilk, add a spoon of methi powder( methi seeds roasted and powdered). Add in the seasoning to the buttermilk, garnish with coriander. Done

Quick fried rice

Quick fried rice
- Sangita Kalarickal
1 cup rice
1/2 inch ginger
Vegetables: 1 yellow pepper (capsicum)
1 red pepper (capsicum)
1/2 cup peas
1 cup mushrooms
Soy sauce
Chilli-garlic paste/sauce
Egg (optional)
Boil rice. Heat up wok. Meanwhile chop peppers and ginger lengthwise, slice mushrooms. When wok is hot, add a little oil, then ginger, stir well. Add mushrooms, stir well all over high flame, then add peppers. When peppers are cooked, add peas.
Add soy sauce and chilli garlic paste.
When rice is just cooked, drain the water and add to the mixed veggies.
If adding egg, I usually add it right after the veggies. Alternatively you can beat egg, scramble it on a different pan and add to the fried rice at the end.

Sai Bhaji, Side Dish

Sai Bhaji 

-Shobha Tuliani 

Sai means green in Sindhi.
 Ingredients: 1 bunch fresh spinach, few leaves methi, few leaves shepu/sua/soy leaves, 1 cup of soaked chana dal, small piece of white dudhi/bottle gourd, 2 bhindis/okra, 1 medium sized baingan/eggplant, 2 medium sized onions, 1 spoon coarsely chopped ginger garlic 3 green chilies , 2 tomatoes, 1 teaspoon of turmeric,  jeera, red chilli powder and 2 teaspoons dhaniya/coriander powder.
Take oil in còoker/pressure pan. Add jeera onions shepu, methi, green chillies, ginger garlic n stir fry  Add haldi n mirchi n dhaniya piwder. Mix well n keep it covered on medium flame.  After a few minutes add all other veggies except palak n little oil if required. Keep roasting well. Add chopped tomatoes n keep stirring. Add chana dal, palak and salt. And roast again. Cover with the lid for 5 mins n keep. In the end add 1 glass water n pressure cook to 7/8 whistles. After that beat it well with the wooden beater.
The consistency is like that of pav bhaji.
Tastes great with onion pulav. Even hot steamed rice would be great. Enjoyyyyyyyyyyyyyyyyyy!

Tondli sabji simple

Tondli sabji simple.
- Pallavi

Cut tondli fine  vertical
Chop medium size onion.
Take a pan  n put oil n stir fry  onion 3 -5 mins.
Put tondli in n stir mix w onion put little sugar .
Close with lid with little water abve to steam it .
Keep checking in intervals till brownish onion n little brown nish  tondli fry   3/4 cooked .
Then put chilli powder haldi dhana zeera powder mix well add salt  to taste.
Add remaining steam water little for final cooking as masalas need not burn. Use very little water if needed only.
Dhana zeera powder chiili powder fresh aroma to remain not to get burned.
Bitter taste of tondli lessen bcz of frrsh masala added in end.
Then mix fresh  corainder chopped in sabji  stir till dry..n garnish w remaining corainder

Crispy tondli rdy to eat with roti

Crab curry

Crab curry
By Sujata

-Slice 3-4 onions fry them till brown.
-Along with it, add almost equal quantity of coconut.
(Fresh or fry or mix of both ur choice but each gives a unique flavor).
-Add some whole garam masalas
- little sukka dhaniya 3-4 -dry red chillies.
- Fry all these ingredients till crisp.
-Grind all this with some water
**Again if u keep it coarse or fine pastr different taste. ***
-Now clean the crabs. Separate the shell and clean it well.
-Chop small onion and fry it in some oil.
-Add the cleaned crabs. 

-Cover wid a lid and cook fr a few mins depending on the size. 

-Add the ground masala and salt.
-Add some malvani or Sunday masala
(If not available Increase the proportion of masalas added to onion mixture while frying.).
- Cook well.
( if you want a bit of sour taste add kokum or one tomato).
*** I even clean the crabs and fry them like we fry fish*******

Crab curry Variant 2

Pallavi

My crab malvani curry recipi same as Sujata's only we grind some small dukkas (crab legs) without flesh ones n add filter stock of it in curry dats brings more malvani authentic taste....better to use malvani masala n also at end while boiling last we add pinch garam masala powder to balance whole garam masala alrdy added.....rest same....

Tip : get crabs black one during amavsha n pournima time you get full fleshy ones.

Kadi: Variant 5 Sindhi curry

Sindhi curry
By Sujata:
-Heat oil in a vessel.
-Add rai jeera methi ka tadka
-Let it splutter.
-Add kadipatta and 2-3 finely chopped grern chillies.
-Add  3/4 th cup besan. (Oil should be enough for besan to get fried well. No need to add lots of oil. Even besan gives out its aroma )
- add lots of water and keep stirring so that it doesnt curdle.
- When  it starts boiling add raddish potato cut like french fries. Add gavar.
- When all this is half cooked add tomato, bhindi gajjar cauliflower florets peas boiled drumstick.
- Add some tamarind pulp kokam 2-3.
(Veggies ur choice. U can add fried baingan also).
-add salt and finely chopped ginger
-Let it cook on slow gas fr some tome.
( you can add 1 tbsp boiled tuvar daal if available)
- Garnish wid coriander and have with rice.

Sindhi Curry Variant 2:

Shobha Tuliani, 

veggies-  drumsticks gavar bhindi potato- raw banana too can be added

 seasoning- methi, hing, instead of rai jeera

Egg curry

Egg curry (without coconut)
By Bindu

6 No's eggs boiled and shelled. Onions  4 No's tomatoes 2 big ones 2 green chillies ginger garlic paste ,mirchi pwd 1 tsp, haldi pwd 1 tsp coriander pwd 2 tsp jeera pwd 1 tsp pepper pwd 1/2 tsp sauf saute brown and pwd it. Salt
Method; pour oil in a kadai.when hot put some mustard seeds kadipatta and onions cut in small.PCs. sauté till light brown add mashed tomatoes ginger garlic paste and mix them till.the oil leaves the sides. Now add the dry masalas except the sauf.  U can add roasted egg curry masala and mix it.well.till.the oil leaves  the side. Now.pour water and let it boil salt.to taste and add the eggs and now add the sauf pwd. Mix them well. Add coriander leaves .😋😋😋😋😋😋

Bone marrow soup

Bone marrow soup (chicken or goat)
By Bindu
Bones wash and put in pressure cooker add three ginger PCs and 10 garlic PCs  shallots 2 juicy tomotoes  2 cloves 2 cinnamon 2 bada cardamom s 2 tej patta pour 2 glasses of water and pressure cook. Give 8 to ten whistles..don't forget to add salt. Cool it. Strain the mixture remove the marrow from the bones and mix it in the stock. U thicken the stock with corn powder or use any soup.pwd to thicken . add pepper powder. 😋😋😋😋😋😋😋😋😋

Salads: Apple tomato salad

Apple/tomato salad
By Jitendra Rathod:
3 tomato and one apple cut them in small pieces equal sizes mix them and the salad is ready again no dressing. Salt or lemon

Salads: Pomegranate salad

Pomegranate salad
By Jitendra Rathod:
One pomegranate and 4 cucumbers
Cut four cucumbers and mix it with pomegranate it is a simple salad recipe but the taste is very good
Cut cucumbers in size equal to pomegranate seed size

Salads: Sprouted Moong Salad

Sprouted Moong Salad
By Aparna:

-soak a cup of akha moong overnight,  and parboil
- add in grated carrot, cucumber and pomegranate seeds, green chillies fine sliced, salt, lemon... It's colourful and tastes great
You could also add bite size apple pcs or let your imaginations run wild to give off some extra taste flavour and aroma

Dalcha or Dal Gosht

Dalcha ...or Dal Gosht...
By Farzana Shaikh - take dal like chana dal or masoor or tur dal...wash ..rinse..and pressure cook..add little salt..keep it aside...Take half kg.mutton pieces ..wash and boil it with onion..garlic ginger paste n little salt till its little tender....For masala : Ginger garlic paste..garam masala powder...red chilli, turmeric, coriander powder....Take a big vessel..heat oil..put bay leaves , onion cut into small pieces and sauté till brown..add ginger garlic paste akongwith the dry masalas and 2/3 tomotoes cut into pieces...add little water n fry the masala in low flame for atlist 10/15 mins.....then add kaddu cut into big chunks ,say around eight pieces...slowly add dal and boiled mutton into the vessel and put a big stick of kadi patta.....let it simmer for some time till the kaddu gets cooked...then finally add tamarind paste and stir...and decorate it with mint m coriander leaves...Dalcha goes very well with bagara chawal....and salad with lime...👌🏼👌🏼😋😋😋😋

Tendli and shallots

Tendli and shallots
By Farzana Shaikh -
Wash tendli n keep aside......for tadka..take mustard seeds...little jeera...hing....and small shallots 2/3 pieces with two pieces of garlic....just crush the garlic and cut into fine pieces alongwith shallots...first heat oil and put garlic ...alongwith shallots..hing mustard seeds n jeera..when translucent put tendli ..salt and turmeric powder...keep it in slow flame for ten mins......stir fry for some time...switch off the gas...put coriander leaves and grated coconut on top and mix.....Have it hot with chapati or phulkas....😋😋😋

Chicken cheese balls

Chicken cheese balls:
By Shabana
- take white or brown bread slices and thinly cut the crusts off and cut the slices diagonally
- boil and shred chicken ( add salt as per taste)
- in a bowl mix together cheese shredded chicken sprinkle black pepper pdr and mix well
-  in a pan take some water and slightly dip the bread pc in it or rub the pc with your wet hand
- place a small blob of chicken cheese mix in the centre and wrap into desired shape ( but make sure all the ends are well sealed)
- heat oil on high flame and reduce it to med
- let the balls air in the plate for some time to dey off the excess water
Shallow fry them till they turn light brown
ENJOY- try them , very easy to make and good for snacking or side dish for your guests😊

Potato balls

Potato balls:
Shabana

- boil and mash potatoes
- add fine cut green chillies, corriander leaves, sAlt, little red chiili pdr, little garam masala pdr, and give tadka of rai finely cut curry leaves, whole zeera in very little oil
- mix well into homogenous mix and make small balls and depress a little
- beat an egg and add salt and little red chilli pdr
- dip each ball into egg mix and shallow fry them till top part nice and crispy and inner filling will be soft

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Tapioca mash: Variant 2

Tapioca mash
- Anuradha
Boil tapioca in water and strain it. Then pressure cook . Adding haldi and salt. Chilli powder too. Then coarse ground coconut.  Add small onions too. Mix it with kappa and then give usual tadka of rai and curry leaves.  Red chillies

Tapioca mash Variant 1

Tapioca mash(kappa)
- Bindu
Cut the tapioca in small.chunks. see that u remove the viens.  Wash it properly . pour water and add haldi pwd and salt and boil it till the tapoica becomes transperant. When done drain the water.
Tadka; kadai pour oil, rai 1 tsp, urad dal 1 tsp akka mirchi kadi patta and garlic pods mashed 10 PCs and and pour them on the tapioca. Now.mash them well. Can HV with fish curry 😋😋😋😋😋😋

Biryani Variant 2:Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani
– Nishit Patil

Ingredients: Chicken Breast and Drum Sticks (4 pieces each), Boiled  Egg (2) Yoghurt about 4 table spoons, Ginger Garlic Paste, Sliced Onions - 4, chopped Green Chilies - 2, Chili powder, Turmeric powder,  Garam Masala, Coriander leaves, mint leaves, Saffron (less than a pinch),  Cloves, Cardamom, bay leaves, Cinnamon, lemon juice, Ghee 3 tsp, Vegetable Oil as required, one pound Basmati Rice, Salt.

Soak the Basmati Rice in Water and keep it for about 1.5 hrs.

Marinate Chicken (Chicken Brest and Drum Sticks) in a bowl with yoghurt, turmeric powder, ginger garlic paste, one spoon lemon juice, chili powder, garam masala, green chillis, half tsp salt, coriander and mint leaves for about 45 mins. You can keep it in the refrigerator to marinate.

Fry sliced onions in a pan in Ghee and Vegetable Oil mixed. Drain Oil and Keep the fried onions aside.

Put about 600 ml of Water in another pan. Add Cloves, Cardamom, bay leaves, Cinnamon to it. Drain water from the Basmati Rice and add the rice the pan and Boil it. Wait till the rice start boiling along with the mix.

Then Remove the marinated Chicken in the main big biryani cooking pan. Remove half portion of boiling Rice from the pan, strain it and spread it on top of the marinated Chicken. Put half of the fired Onion, some Vegetable Oil, some coriander and mint leaves. Cover the lid and cook this on low heat for about 20 mins.

In the mean continue boiling the remaining rice with the mix till it gets total boiled.

After 20-25 mins, add this remaining boiled/drained and strained rice to the biryani pan. Sprinkle the saffron on the rice and continue cooking the biryani with lid closed for about 25-30 mins till the chicken becomes tender and basmati rice fully cooked.

Garnish/Top the rice with remaining half of the fried onion, coriander and mint and also the two boiled eggs. Serve the yummy Biryani with mint flavor……….

Kadi Variant 4: Andhra style kadi

Andhra style kadi
by Aparna

Ingredients- doodi or safed bhopla - 150-200 gms, ginger, chillies, kadi patta, coriander, besan, buttermilk, haldi, seasoning - rai, jeera, akha mirch, hing
Cut doodi/safed bhopla into pieces - peel skills for bhopla; for doodhi leave it on, put pieces into a vessel, add a glass or two of water, some salt, a pinch of haldi and set it on low flame to cook; grind ginger, chillies, coriander; when doodhi/bhopla cooked, add in ground masala,
Make besan paste and add it into buttermilk for binding; add this mixture into cooked doodhi, let it simmer; the ginger chilli coriander aroma is great; seasoning - add in rai, jeera, kadi patta, akhi mirch, hing; take a tbspoon of kadi and put it into seasoning, let is sizzle; add this into main kadhi. Garnish with coriander
Light yellow green colour, tastes great with plain hot dal rice, ghee
Masala variant- dhania, coconut, jeera, red chillies- roast, grind and add in place of besan and chilli ginger.
You may add carrots, tomatoes, okra, to kadi
2 cups mixed veggies

Kadi Variant 3: Gujju style kadi

Gujju style kadi
By Bindu

1 pkt of buttermilk(fat free) 2tsp of besan. Kadai pour oil rai 1tsp kadi patta haldi .pour the buttermilk and besan mixture into.it...go on churning till it boils . add salt  and coriander leaves. Kadi tiyar😋😋😋😋😋

Kadi Variant 2: Kutchi style Kadi

Kutchi style Kadi
By Jasmi
...
Take slightly SOUR buttermilk,,
Add besan acc. To the required consistency ...
I usually keep it little thick..
Mix both Wid boss.
For vagar: take little oil n little ghee ,
(Either one can be used but ghee adds nice taste )
When oil is hot add rai ,jeera
When it crackles add boria mirchi,, few methi seeds (imp);
Hing (imp n must)
Kaddipatta.
Then add buttermilk.
Green chillies ,,,adrak again imp n must,,, salt,,
Gud or sugar ( can add  little little of both tastes very good )
Pls keep on stirring,,
If buttermilk is not sour add kokam ....

Gujarati fafda

Gujarati fafda
By Bindu

1 cup of besan (gram flour), 1/4 tsp baking soda, 1/4 tsp ajwain, 1/4 tsp pepper pwd, 1 tsp oil, salt, 1 cup water as required pinch of hing.

Add the dry ingredients together in a large bowl. Add water slowly and mix them well. Knead into soft dough. If sticky add oil and knead for 2 to 3 min and knead the dough. Divide the dough into 12 to 15 equal balls. Roll these balls into long thin strips. Roll.it in a stretch and avoid the dough from breaking or sticking..heat oil in a large pan and carefully slip the strips into the oil fry till golden brown..remove them and serve them hot with jelebis or gujju kadi

Shrikhand

Shrikhand
By: Vaishali Joshi

For 1 vati hung curd(chakka) add 1 vati sugar or more as required. If chakka is more sour then sugar needed will be more. Stir till the sugar dissolves completely. (You get an appliance called shrikhand/puran yantra to do this). Sieve it through a muslin cloth(pancha) to get  fine consistency. Add little nutmeg powder and keshar dissolved in 1tsp milk. Shrikhand is ready to serve. Add charoli if reqd.

Kadi Variant 1: Ripe mango pullisherry AKA coconut Kadi

Ripe mango pullisherry AKA coconut Kadi
by: Bindu

5 small size mangos peel.the skin 1 cup of fresh coconut Sour curd 2 cups beat it till soft. Jeera 1tbsp mirchi pwd haldinpwd kadipatta dried red chilled mustard seeds methi seeds for tadka.

Mangos peeled pour little water mirchi pwd haldi pwd  n salt kadipatta and boil till mangos become soft. Make a paste of fresh coconut jeera  add to the mangos and boil it...u can also.add little sugar if the mangoes r not sweet. Now add the curd and mix well. Let it boil. Tadka pour oil add musturd seeds when crakled put meethi seeds dried mirchi kadipatta and pour the mixture into the pullicherry. Can have with hot rice.  Can use also veggies like white pumpkin.

Meatloaf

Meatloaf
-Sangita Kalarickal
1 lb minced meat, you can use chicken or turkey
Oil 2 tblspn
1 onion
1-2 pods garlic
Masala: Parsley, thyme or Italian seasoning
Worcestershire sauce 1 tsp
Dijon mustard 1 tsp
2-3 slices bread soaked in milk
1 egg
Hot sauce
Salt
Pepper
Ketchup

Set oven to 350F
Meanwhile, heat up pan, add oil, fry onions and garlic until soft, not brown.
Mash up the bread, add eggs and beat. Add onions mixture and all the rest of ingredients. Shape into a loaf. Mix ketchup with a little hot sauce. Pour mixture on top of the loaf and smear over it. Bake for about an hour and quarter, until a knife or toothpick inserted comes clean.
Serve with mashed potatoes and salad.
Note: you can add whatever masala you like once you have the bread, eggs and meat proportion.

Jamaican Jerk Chicken

Jamaican Jerk Chicken
-Sangita Kalarickal (adapted from Emerill Lagasse's recipe)
3 tablespoons rum
2 tablespoons water
1/2 cup vinegar (malt or red wine)
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tablespoons dried thyme
2 hottest green chillies that you can find. Jamaicans use Scotch bonnet chillies which are really really really hot. Increase the chillies if not that hot.
2 tbl spns oil
4 tspns ea of ground allspice, ground ginger, ground cinnamon
2 tspns ea of ground nutmeg, salt, ground black pepper, dark brown sugar (use gud)
1/2 cup ketchup
3 tblspns soy sauce
chicken, cut up and patted dry
fresh lime juice

Boil rum and water for a couple mins.  Transfer to blender; add vinegar and next masala ingredients, and blend. Transfer a little bit of jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
Pour lime juice over chicken. Marinate chicken in jerk seasoning overnight. Preheat oven to 350F, Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. Arrange chicken, skin side up in a pan. Roast until chicken is cooked through. Serve with more jerk seasoning

Carrot Cake

Carrot Cake
Sujata Maselkar
1 cup heaped cup maida, 1 cup sugar 1 cup refined oil 4 eggs 1 tspn baking powder 1/4 tsp baking soda 1 cup grated carrots , 1 tsp vanilla essence 1/2 cup dates chopped 1/2 cup chopped kaju and caramel which is prepared by burning sugar to which little water had been added. Beat eggs add oil beat well.  Add eggs one by one and beat well. Add maida sifted with baking powder and soda. Beat well. Mix caramel. This gives a nice brown color to the cake. Add vanilla essence. Beat all in one direction till light and fluffy. Add carrot dates and cashew and mix lightly and bake for about 30 mins at 180 C. Check with knife . if not clean bake fr some more time.

Veg Kadambam/ Bisibele Bhath

Veg Kadambam/ Bisibele Bhath
- Aparna
1 cup toordal, 2 cups mixed vegetables (carrots, beans, potatoes, peas, bottle guard etc) . coconut grated  2/3 tablespoons, w cups rice.
For masala fry and grind  1 spoon corriander seed s, 1/2 spoon jeera, 1/2 spoon urad dal, 1/2 spoon chana dal, 4/5 red chillies, 1/2 spoon pepper corns, 1/2 spoon mustard seeds, 4/5 cloves, 3 green cardammom, common 1 inch, 1/4 spoon hing, 1/4 spoon haldi and curry leaves. Except haldi and curry leaves grind all the abv after frying on a  dry
Pan. 
Now incooker put dal, rice, all vegetables and the masala powder, tamarind juice and enough water for cooking rice. Add salt and 2/3 spns ghee  accordingly.now cook till u get 3 whistles.
You may add onions in the seasoning... Allow it to turn golden brown... The trick with seasoning - put in a spoon of the cooked items into the seasoning... It sizzles and lets off a great aroma... Then add the rest.
Second tip- I cook the dal, rice, veggies in pressure pan,  prepare the masala separately, do the seasoning, add tamarind paste, haldi, salt. Let it simmer. Add in the cooked mixture. I  don't take chances by adding salt, and tamarind in the cooker because tur dal may not cook well

Haleem

Haleem Recipe: by Shabana

- soak haleem mix packet over night
- next morning wash and pressure cook wz ginger garlic paste and salt
- take meat wz bone and pressure cook with birashta, 2-3 big tomatoes, 1 tbsp ginger garlic paste, turmeric salt and red chilli pdr as per ur taste, garam masala pdr( put enough water because the mix has to cook on low flame and u dont need it to be very thick)
- when the haleem mix is cool, coarse blend it
- mix the mix to the gravy, and mix it well to get a homogenous mix
- leave it for the two mixtures to blend into each other by cooking it covered on low to low-medium flame for about 2 hours or till u get the aroma being released
Garnish with ghee tadka and birashta, topped with slit green chillies, corriander leaves and few mint leaves and thin lemon slices

Enjoy Garma Garam

Fish ka Saalan

Fish ka Saalaan - Farzana Shaikh
Ingredients: Masalas and spices - little ginger, garlic, cumin seeds, mustard seeds, green chillies - about 10 gms, red chillies, cloves, small piece of cinnamon, 2/3 pieces of cardamom, black pepper, salt turmeric powder, coriander powder, red chilli powder, onion,fenugreek seeds, oil
Items - 6 big tomatoes - cut into half, not small pieces- you will have 12 pieces - this is important for saalan;

 
Masala.....ginger very little...garlic....cumin seeds...mustard seeds acc. to quantity hw much fish n gravy you want....say 10/10 gms....green chiili little cos we are going to add dry red chilli also....(so dont play with it 😜😝) 2/4 pieces of cloves...small piece of cinnamon.....2/3pieces of green cardamom.....black pepper little bit.....salt...turmeric powder..coriander powder....red chilli powder......and one big Onion.....blend into a fine paste ...All together.........Take a vessel (deep one)....
Now the game of taste starts girls....HEAT oil.....put fenugreek seeds...only 10/15 pieces in the oil......Take the full blended masala add into the heated oil when the seed becomes dark in colour.....(be careful while adding the masala in oil...lower the gas flame before you add masala) so keep a lid ready.....to cover  immediately.....but try stirring the masala by covering half lid and put the big spoon inside with little water to stir.....once its mixed with oil properly....put half glass of water in the vessel...so that it gets cooked thoroughly......cover the lid...slow flame....(hear some gud music)......after 10 mins open the lid....wow.....smelling delicious....stir the masala by adding little more water for 10 mins more......then put tomatoes......6 big tomatoes cut into half......no small pieces....because this is the beauty of this saalan......stir and then add water to your masala...depending upon how much quantity you wnt....you can keep it semi liquid also...when the water starts boiling put the fish inside ...cover....2/3 mins.....its ready....remove from gas and let it settle in that hot vessel......Decorate it with coriander leaves....Yummy fish ka saalan.....Have it with steamed rice....and papas.......with a dash of lime on it......

Mysore Vada

Vadas - Variant 2 - Mysore Vada: by Aparna
- same recipe as cabbage vada, instead of ginger and green chilliespaste and cabbage add the following spices: dry roast some pepper, coriander seeds, cinnamon, cloves, coconut pieces - grind into powder and add it in to the batter.
And then fry the vadas as per instructions in Cabbage Vadas.
( adjust the spices if you don't like too spicy but increase qty of coconut)
( another way is Dry fruit stuffing - grind mixed dry fruits like dates, cashews, raisins - take vada batter into your hand - stuff a teaspoonful of the ground dryfruit masala, spread it in like a sandwich - batter both sides and the masala in the centre, fry. - This is my Mom-in-Law's style
This masala can be used for Mysore rasam too.

Green chicken or Mutton (Hara bhara chicken or Mutton)

Green chicken or Mutton (Hara bhara chicken or Mutton) : Shabana Kadri
- Wash and marinate chicken/ mutton in thick yoghurt, black pepper powder and salt for about 1/2 hr to 45 mins for chicken and more for mutton
- grind 1 big onion, corriander leaves, a little mint leaves, whole green chillies (qty as per taste), one medium tomato, ginger and garlic.( make a fine paste)
- heat oil in a pan, add whole spices( cloves, green cardamom, cinnamon stick, bay leaf, few black pepper balls and little cumin seeds
- when it starts to sputter add the ground masala and cook it on medium flame, keep stirring occasionally so that the masala does not stick to the bottom, (if it does than  add few drops of water but not much),
- keep cooking till the aroma of the spices is released and the raw onion is cooked (this is important because, if not done properly then your finished product will get a raw flavour of onion)
- now add the marinated meat, stir well till the masala is all coated on the chicken and stir fry the masala for about 5 to 7 mins
- add water and close the lid and flame on medium
- cook till it is cooked
- when done, garnish with cream( optional) and give tadka of little oil or ghee with powdered garam masala
- the gravy should be thick and not too runny
Enjoy with garma garam naan or rice😊

Rajma Masala

Rajma Masala - Nishit Patil

Ingredients: 250 Grms Rajma Beans, Onion, Tomatoes, Ginger-Garlic paste and Green Chillies, Spices – Cumin Seeds, Red Chilli Powder, turmeric powder, Garam masala, salt, Oil or butter.

Soak about 250 grams of rajma beans in enough water overnight or for about 10 hrs. Drain the soaked water after that. Clean the Rajma beans with fresh water and leave it aside after draining the water.

Chop an onion, two large tomatoes, one spoon of Ginger Garlic paste and a green chili.

Add Rajma Beans, chopped onions, tomatoes, ginger, garlic and green chilies in a big covered Pan or a pressure cooker. Add the spices – one spoon of cumin seeds, red chili powder, Garam masala, and half spoon of turmeric powder and salt. Add about 500 ml of water and stir thoroughly. Add 3-4 spoons of Vegetable Oil or Butter and stir once more thoroughly.

Cover the cooking pan and cook it for about 40-45 mins. If you are using a Pressure cooker cook it for about 10-12 whistles. Close the flame/Gas. Allow it to settle for about 15 mins.

Then open the lid and check if the Beans have become soft/cooked completely. If not add 100-150 ml of water and cook it for 15 minutes or about 3-4 whistles.

Ensure that the Rajma is cooked well and simmer the gravy until it becomes little thick.

Add Salt and more masala if required.

Garnish the Rajma Masala with Coriander leaves and serve it with Parathas/Roti/White bread or plain Rice.

Vadas: Cabbage Vadas

Cabbage Vadas - Aparna Rao
Ingredients: 1 big glass udad dal, a small teaspoonful methi seeds, 1 piece ginger, 3-4 chillies (less spicy ones; if spicy, take 1 or 2), small cabbage or as per your requirement - I use about 200-250 gms cabbage; oil to fry - I use refined oil - sunflower or rice bran
Method: Soak the udad dal and methi seeds for about 6-7 hours; so if you want to make it in the evening, soak in the morning; if morning, then soak at night.
When ready, drain the water used for soaking, wash the udad, and grind without water if possible; you may add a few drops if you feel - the batter should be thick and coarse, grind in ginger and chillies too, add a bit of salt- 3/4 spoon- mind the salt as it tends to turn salty; chop half a cabbage - about 200 gms - mix it into the batter, heat oil and fry... I usually set the oil to heat while I finish grinding and chopping, for multitasking.
Mix the batter, and put in the batter in small balls into the oil. A medium sized kadhai can take about 20 small vadas at a time. The vadas will rise up in the oil, keep turning with a frying spoon.
When they are nice and brown, you will know they are ready; take them out of the oil.
These vadas do not absorb much oil but it's good to place them in a tissue to soak out extra oil.
Vadas ready to eat! Usually people keep coming and picking them up as they come out so it's likely they are over before you are done :) Enjoy!!!

Coconut Laddoos

Coconut Laddoos- Bindu Mohanan
  Ingredients: 2 cups coconut powder, 1 tin Milkmaid or Mithaimate (Amul/Nestle); 2 tsp ghee; cashew nuts and raisins.
In a kadhai  put the coconut powder and heat it on slow fire... do not make it brown only just let it get hot. Turn off the gas and add milkmaid and mix it well. Heat 2tsb ghee fry cashew and kismis and add it to the mixture. Now make ladoos and roll it in the dry coconut powder. Add cardamom powder.

Moong Dal Kheer

Moong Dal Kheer - Bindu Mohanan
Ingredients: 1 cup moong dal 2 cups jaggery coconut milk ( packet) - hommade for Indians and international Thai coconut milk will do; 2 tsp ghee, kaju and kismis/raisins
Method: Fry the moong dal till light brown in dry pan. Now you can use the cooker or pour 2 cups of water and boil in the cooker - 2 whistles. When the moong is cooked add the jaggery and mix it well, until it becomes watery. Add the third coconut milk. Mix it and bring to a boil until it thickens. Then add the second coconut milk. Mix it and bring to a boil until it thickens. Turn off the gas and pour the first milk.
Take 2 tsp ghee and fry the kajju and then the raisins brown and pour them in the pradavan and add cardamom powder on top and cut coconuts fry and add to it. Voila 😋😋😋😋😋

Note on Coconut Milk:
 First Coconut Milk - If using a Hommade packet take 1/2 glass of the thick milk, and add 1 glass water to make it thin.
Second Coconut Milk - Add 1/2 glass coconut milk and 1/2 glass water
Third Coconut Milk - Thick Coconut Milk as it is in the can.

Baingan Bharta

Baingan Bharta - Pallavi Ghorpade
Ingredients: One or two big bhartha baigan; 3-4 green chillies, curry leaves, roasted peanuts, rai, jeera, hing, 1 onion - medium, garlic - 1-2 cloves, salt to taste, coriander leaves

Roast it nicely till cooked soft n one gets roasted smell
Let it cool sometime
Then peel off the skin and remove the seeds if you want. I remove as much I can. Smash the baigan
Chop the onion; slice the chillies
Take a pan heat oil.
Put rai, zeera, hing chilles chopped curry leaves, lasoon 1-2 chopped,little haldi; add onion chopped fry soft -colour turns brownish
Put in smashed baigan, salt to taste stir 5-7 mins.
Then  put roasted peanuts coarse ground - not powdered little tukda ( shengdana che kut )
Stir again 2-3 mins
Garnish with corainder chopped.
Serve hot with bhakri.
Optional - Garnish with scraped cocunut or peanut powder or also curd as per choice.
Konkan side people use coconut n ghats side use peanuts...we add curds also as option