Rice Modak

Time 45 min

Ingredients

For stuffing

Grated fresh coconut 1 cup

Jaggery 1/2 cup or more as per the taste

Pedha / Khava/ Khoya 1 tbsp

Cardamom / Velchi powder 1/2 tsp

Pinch of Salt

Dough

Basmati rice flour 1 cup

Ghee 1 tsp

Water 1 cup

Salt to taste

For steaming

Idli stand for steaming

Method

For dough

Boil water in the vessel. Add ghee and salt. Stir well. Then add rice flour slowly by stirring continuously. Then switch off the flame. Cover with lid and keep aside for 10 min. Then knead the dough. It should be not hard or soft. Keep it aside. 

For stuffing preparation

Grate the fresh coconut. Take only white portion and avoid black skin. Now add grated coconut in thick bottom pan, add jaggery and velchi powder, salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry. 

Actual Stuffing

Divide dough into round balls of 1 inch in size. Apply ghee on the hands. Gently press evenly and make puri type shape, add 1 spoon of saaran / stuffing at the center. Now fold the sides at the center to make nice modak shape. Make remaining modaks accordingly.

Keep modak in idli stand and steam for about 10 min. 

Spinach Bread Omelette

Ingredients

Bread slices 4-5

Finely chopped spinach 1/2 cup

Finely chopped onion 1/4 cup

Besan 2 tbsp

Corn flour / aararoot flour 2 tbsp

Chaat masala 1/4 tsp

Red chili powder 1/5 tsp

Water 2 tbsp

Salt to taste

Oil for shallow fry

Method

Make a batter adding all ingredients. Batter should be like idli batter. Dip the bread slice in batter on both sides, then again dip in soyachunk powder and shallow fry on non stick pan on both sides till golden brown. 
Serve with sauce.

Tip
Aararoot powder works as a good thickening agent and rich in proteins so i use aararoot powder instead of corn flour.

Variation
With same ingredients i added fresh crushed corn and brown bread. It tasted wonderful with mint chutney.

Spinach Soya Chunk Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Soya chunks 1 cup

Spinach leaves 3-4 cups

Onion 1 medium size chopped lengthwise

Garam masala 1/4 tsp

Ginger Garlic paste 1/4 tsp

Green chilies 2-3

Coriander 1 tbsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Ghee 2-3 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

1. Soak rice in water for 1/2 hour.

2. Heat the 1/2 tsp oil in pan, add soya chunks. Roast for 2 min then add 5-6 cups hot water to the pan, and 2-3 pinch of salt, boil for 10 -12 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks, add fresh water, again squeeze water, repeat 2-3 times. Keep soya chunks aside.

3. Grind spinach, coriander and chilies in blender. Keep it aside.

4. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, onion. Fry till onion turns golden brown. Then add ginger garlic paste. Saute for few minutes. Add spinach  mixture. Fry for 4-5 min. Then add rice and saute for about 5-6 min on medium flame. Then add soya chunks. Mix well. Then add garam masala, saute for 2-3 min. Then add hot water and salt, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice and soya chunks. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min till it is done. Serve with papad and salad.

Puran Poli

Time 30 Min

Ingredients

For dough
Wheat flour /Maida  2 cup
Turmeric powder 1/2 tsp
Oil 4-5 tsp
Salt to taste

For Puran stuffing

Chana daal 1 cup

Cardamom powder 1/4 tsp

Jaggery 1 cup

Turmeric powder 1/4 tsp

Water 1 cup 

Wheat flour / Maida 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

Puran preparation

Wash chana daal, add turmeric powder and cook in cooker till 3-4 whistles. mom powder, hot water, then sugar, cover with lid. Cook for 6-7 min. till water get absorbed by semolina and sheera becomes soft. Remove the pieces of cinnamon. Allow it to cool. 

Remove chana daal from cooker even though it is hot, add it to the vessel. Turn on the flame, add jaggery and cook for 5-6 min. Jaggery will get melt, stir continuously. Cook till jaggery gets melt and water is completely evaporated. The mixture should look dry. Add cardmom powder. Mix well. Turn off the flame. Allow it to cool (not completely cool). Now grind this puran using puran yantra or mixter to make a very fine and smooth paste. The paste should not be watery.

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 2-3 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown.

Sheera Poli

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Oil 2-3 tsp
Salt to taste

For sheera stuffing

Semolina 1 cup

Cardamom powder 1/4 tsp

Sugar 3/4 cup

Water 1/2 cup 

Pinch of salt 

Ghee 2 tbsp  

Cinnamon 2 very small pieces

Cloves 2

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

Sheera preparation

Add pinch of salt, cinnamon, cloves to rava, roast in ghee for 6-7 min till semolina turns light golden in colour. Then add cardamom powder, hot water, then sugar, cover with lid. Cook for 6-7 min. till water get absorbed by semolina and sheera becomes soft. Remove the pieces of cinnamon. Allow it to cool. 

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 3-4 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown. 

Surmai / King Fish Fry

Time 20 min

Ingredients

Surmai fish slices 4-5 

Coriander+Green chilies+Garlic paste 1/2 to 1 tsp 

Turmeric powder 1/4 tsp

Asafoetida 1/2 tsp

Corn flour 1tbsp

Salt to taste

Oil for shallow fry

Method

Clean the fish. Apply turmeric powder and asafoetida to the slices. Keep it for 10 min. Then apply Coriander+Green chilies+Garlic paste+salt to the slices. Keep it for 10 min. Then sprinkle the corn flour or dip the slices in the dry cornflour, shallow fry till it becomes crispy and golden brown.

Tip
U can deep fry instead of shallow fry. Coriander makes the taste superb.

Yam / Suran Kaap 2

Time 20 min

Ingredients

Yam / Suran 100 gms 

Coriander+Green chilies+Garlic paste 1/2 to 1 tsp 

Turmeric powder 1/4 tsp

Asafoetida 1/2 tsp

Dry kokum 2-3

Corn flour 1tbsp

Salt to taste

Oil for shallow fry

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Then boil 4-5 cups of water in pan, by adding salt and dry kokum, add suran slices boil it for 10 min on medium flame. Allow it to cool. Keep the slices and remove the water. 
Apply turmeric powder and asafoetida to the suran slices. Keep it for 10 min. Then apply Coriander+Green chilies+Garlic paste+salt to the slices. Keep it for 10 min. Then sprinkle the corn flour or dip the slices in the dry cornflour, shallow fry till it becomes crispy and golden brown. Serve hot with any sauce.

Tip
U can deep fry instead of shallow fry.

Upvas Bhajni Thalipeeth

Time 20 min

Ingredients

Upvas bhajni flour 1 cup

Boiled potato 1/2 cup

Boiled sweet potato 1/2 cup

Roasted groundnut powder 1 tbsp

Chopped green chilies 2-3

Chopped coriander 2 tbsp

Lemon juice 1 tsp

Water 1/4 cup or more

Salt to taste

Ghee 2 tbsp

Method

Mix all ingredients except ghee and make a dough. Keep it aside for 10 min. Make 5-6 portions, take one ball on plastic paper greased with ghee. Press the ball evenly to make round in shape like puri. Roast the thalipeeth on tava till golden brown using ghee.

Cucumber Thalipeeth

Time 15 Min

Ingredients

Bhajani peeth /flour  1 cup

Onion 1 big size

Cucumber 1 medium size
Coriander 2 tsp

Turmeric powder 1/4 tsp

Ginger 1/2 inch
Garlic 3-4
Green chilies 2-3

Salt to taste

Iron Tava

Butter 2 tsp

Method

Grind in mixer all ingredients except butter and make a coarse paste. Then take a mixing bowl add paste and flour. Mix well. Do not add water because cucumber & onion will have lot of water content. The mixture will not be like chapati or bhakri dough but watery. Then Take muslin cloth apply water to it. Let it completely wet. Then add spoonful of mixture on cloth. Apply oil on hand and press to make thalipeeth of size around 4-5 inch. Turn on the flame and keep the tava on medium flame. Apply butter to the tava. Now lift the cloth carefully and then put the talipeeth side on tava, thalipeeth will get attached to the tava, now remove the cloth. Roast the thalipeeth by applying butter till golden in colour. The talipeeth will be soft because of cucumber. Serve hot with curd, tomato or chili garlic sauce.

Paper Dosa

Time 20 min

Ingredients

Rice 1 cup

Black gram / urad daal 1/2 cup

Moong daal 1/2 cup

Cumin seeds 1/2 tsp

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rice, moong daal and black gram for 4-5 hrs. Then grind with salt into a smooth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.

At the time of making dosa, to the batter add cumin seeds, asafoetida.  

Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan. 

Then immediately take spoonful of batter at the center, spread fast in circular fashion. 

Apply ghee, then after 3-4 min roll the dosa and serve hot with chutney or batata bhaji.

Sol Kadhi

Time 10 min
Ingredients
Fresh coconut 1 cup
Garlic cloves 2
Green chilies 1
Kokum syrup 3-4 tbsp
Water 2 cup

Method
In blender, blend coconut, garlic, green chilies to make a smooth paste. Then sieve the coconut with the help of cotton cloth by adding water spoon by spoon. Then add kokum syrup as per your taste. Add little salt because kokum syrup will be salty.

Radish Pods / Mulyachya Shenga Bhaji

Time 20 min

Ingredients

Radish pods /Mulyachya shenga 1 cup Cleaned and chopped

Finely chopped onion 1 big size

Red chili powder / kanda lasun chatney 1 tsp

Soaked moong daal 1 tbsp

Cumin seeds 1/4 tsp

Water 0.5 cup

Oil 2 tsp

Salt to taste

Method

Heat oil in pan, add cumin, after it crackles add onion, fry till it turns golden brown. Then add radish pods. Mix well. Then add 1/2 cup of water & moong daal and cook by covering lid for 6-7 min. Then add red chili powder / kanda lasun chatney & salt. If required add 1-2 tbsp of water and cook till is done. Serve hot with bhakri/chapati.

Kanda bhajis

Time 20 min

Ingredients

Gram flour (Besan) 1/2 cup

Chopped onion lengthwise 1 cup

Red chili powder 1/2 tsp

Cumin coriander powder 1/4 tsp

Chopped green chilies 1/2 tsp
Chopped coriander 2 tbsp
Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Water 2-3 tbsp

Pinch of baking soda

Salt to taste

Oil fry frying

Method

To make batter mix all ingredients in a mixing bowl except water. Keep this for about 15-20 min. The mixture will leave water, now add besan and water. The consistency of the batter should be in such a way that if we hold it in spoon it should not fall so easily. It means it should not be very watery. Heat the oil in kadai. Make small balls and then deep fry in kadai. Fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tip

The oil should not be very hot when u drop the balls in the kadai for frying. Because of this Bhaji will not get fried properly from inside.

Methi Thepla

Time 15 Min

Ingredients

Wheat flour  1 cup

Finely chopped fenugreek leaves 1.5 cup

Carom seeds 1/4 tsp

Sesame seeds 1/4 tsp

Finely chopped coriander 2 tsp

Turmeric powder 1/4 tsp

Chaat masala 1/2 tsp
Red chili powder 1/4 tsp

Ginger garlic green chili paste 3/4 tsp

Cumin coriander powder 1/2 tsp

Salt to taste

Curd 1/2 Cup or less

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

In a mixing bowl add all ingredients except curd. Mix well. Then in this mixture add curd and make dough. Then knead the dough properly not too soft not too hard. Keep it aside for 1 hr. Make 6 -7 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with tomato or chili garlic sauce, or any kind of pickle.

Patta Kobi Paratha

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Grated patta kobi/Cabbage 2 cup

Chaat masala 1/2 tsp

Grated ginger 1/2 tsp
Pepper powder 1/2 tsp

Chopped coriander 1 tbsp 

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Grate the kobi, then squeeze to remove the water. Now to this add grated ginger, pepper powder, chaat masala. Mix well. Do not add salt to this mixture otherwise kobi will leave water, so it will be difficult to roll the paratha. Add little more salt to the dough to compensate the salt. Keep it aside.
Then in a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard. Keep it aside for 15 min.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with tomato or chili garlic sauce.

Cauliflower / Gobi Paratha

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Grated gobi / cauliflower 2 cup

Chaat masala 1/2 tsp

Grated ginger 1/2 tsp
Pepper powder 1/2 tsp

Chopped coriander 1 tbsp 

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Grate the gobi, then squeeze to remove the water. Now to this add grated ginger, pepper powder, chaat masala. Mix well. Do not add salt to this mixture otherwise gobi will leave water, so it will be difficult to roll the paratha. Add little more salt to the dough to compensate the salt. Keep it aside.
Then in a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard. Keep it aside for 15 min.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with tomato or chili garlic sauce.