Garlic Bread

Cheesy, garlicky, delicious garlic bread!

Ingredients

• All-purpose flour (maida): 1 1/2 cups
• Whole wheat flour: 1 1/2 cups
• Dry yeast: 2 tsp
• Sugar: 2 tsp
• Salt: 3/4 tsp
• Olive oil: 4 tsp
• Warm water: 1 1/4 cups
• Minced garlic: 4 tsp
• Mixed herbs: 2–3 tsp
• Finely chopped coriander: 1/4 cup
• Grated cheese: 1/2 cup
• Butter: 4 tsp

Garlic butter

Mix the butter, mixed herbs, minced garlic and chopped coriander well in a bowl.

Method

1. Put the yeast and sugar in a bowl.
2. Add the warm water.
3. Set aside for 5 minutes.
4. You will see bubbles, and the mixture will become fluffy.
5. Add the salt, olive oil, wheat flour and maida. Mix to make a nice dough.
6. Transfer the dough to a clean, greased surface and knead for about 10 minutes until it becomes elastic, using olive oil as needed. 4 tsp is enough.
7. Place the soft dough in a large bowl and cover it. Let it rest for 1 hour.
8. After 1 hour, the dough will have doubled in size.
9. Punch down the dough and knead it again for about 2–3 minutes.
10. Divide the dough into 3 parts. Roll one part into a round, like a chapati.
11. Spread the garlic butter on it and sprinkle generously with grated cheese.
12. Roll it up tightly. Sprinkle some more coriander and cheese on top.
13. Cut the roll into 8–10 pieces, or as you like, and arrange them in a baking pan like a flower.
14. Make 2 more designs the same way, or as you like.
15. Bake in a preheated oven at 180°C for 25 to 30 minutes, or until brown.
16. Brush more butter on top of the bread while it is hot.

Enjoy hot, homemade, cheesy, garlicky, super-soft garlic bread!

Eggless Ragi Chocolate Brownie

An eggless ragi chocolate brownie: moist, chocolatey and full of walnuts.

Ingredients

• Ragi flour: 1 1/2 cups
• All-purpose flour (maida): 1/2 cup
• Grated dark chocolate or chocolate chips: 3/4 cup (I used Amul dark chocolate)
• Chopped walnuts: 3/4 cup
• Black raisins: 1/2 cup
• Castor sugar or powdered sugar: 1 cup
• Warm milk: 1/2 cup
• Yogurt: 1/4 cup
• Hot water: 2 tsp
• Butter: 1/2 cup
• Vegetable oil: 1/2 cup
• Baking powder: 1 tsp
• Baking soda: 1/2 tsp
• White vinegar: 1 tsp
• Vanilla essence: 1 tsp

Method

1. Put the chocolate and butter in a large bowl.
2. Melt the chocolate using the double boiler method.
3. When all the chocolate has melted, turn off the heat. Add the vegetable oil and yogurt.
4. Add the sugar and vanilla essence and mix well. Add the chopped walnuts and raisins.
5. Sift the ragi flour, maida, baking soda and baking powder into the chocolate mixture.
6. Mix the flour into the chocolate well. The mixture will become thick.
7. Add the milk and mix well. The batter will become silky and pourable. Add the vinegar and mix gently.
8. Pour the batter into a greased mould.
9. Bake in a preheated oven at 180°C for 25 minutes.

Cut into small pieces and enjoy this moist, chocolatey, delicious brownie!

Veg Biryani

A healthy and tasty vegetable biryani, layered with fragrant basmati rice, mint, coriander and saffron.

Ingredients

• Basmati rice: 1 cup
• Water: 2 cups
• Chopped onion: 1/2 cup
• Vegetable oil: 3 tsp
• Salt: to taste
• Sugar: 1/2 tsp
• Yogurt: 1/2 cup
• Mint leaves: 1/4 cup
• Chopped coriander: 1/2 cup
• Lemon juice: 2 tsp
• Garlic cloves: 7–8
• Ginger paste: 1/2 tsp
• Green chilli paste: 1/2 tsp
• Cumin seeds: 1/2 tsp
• Cloves: 4
• Cinnamon: 2-inch stick
• Mace: 1 piece
• Saffron: 7–8 threads
• Milk: 1/4 cup
• Desi ghee: 3 tsp

Vegetables

• Carrot: 1/4 cup
• French beans: 1/4 cup
• Cauliflower: 1/4 cup
• Broccoli: 1/4 cup
• Red, green and yellow bell peppers, diced: 1/4 cup
• Green peas: 1/2 cup

Preparation

Grind the coriander and mint leaves to a smooth paste and add the lemon juice. Soak the saffron threads in the hot milk for 10 minutes.

Method

1. Bring the water to a boil in a pan and add 1/2 tsp of salt, or to taste. Add the rice to the boiling water. When it is about 70% cooked, turn off the heat.
2. Heat the oil in another pan. When it is hot, add the onion and sauté for a while.
3. Grind all the dry spices (cumin, cloves, cinnamon and mace) with the garlic, and add this to the onion along with the ginger and green chilli pastes.
4. Add the mint and coriander paste.
5. Add the beans and carrot, then all the other vegetables one by one, except the green peas.
6. Add salt to taste and the sugar. Mix well. Add the green peas and yogurt and mix well.
7. Turn off the heat. I cooked my biryani in my Treo pan.
8. In another pan, add 1 tsp of ghee. Add a layer of vegetables, then a layer of rice. Add 1 tsp of ghee over the rice.
9. Make 2 more layers of vegetables and rice the same way. On the top layer of rice, add the remaining ghee and sprinkle the saffron milk.
10. Top with some diced coloured peppers, mint leaves and chopped coriander.
11. Cook the biryani until fully done. Do not overcook it.

Garnish with cashews and serve hot with raita. I love lots of vegetables in my biryani, but you can add the vegetables of your choice. Enjoy this healthy and tasty biryani.

Healthy Ginger, Almond & flax seeds Laddus for winter

We all make ginger (ale) wadi in winter; in Maharashtra it is called alepak. With a little twist, I made these healthy and tasty laddus instead. Even children can eat them!

Ingredients

• Ginger pulp: 3/4 cup (peel the ginger lightly, chop it and grind it in a mixer, adding a little milk if needed)
• Almond powder: 1 cup (do not soak or roast the almonds; just grind them to a coarse powder)
• Roasted flax seed powder (javas/alsi): 3 tbsp
• Milk powder: 2 tbsp
• Sugar: 1 cup
• Desi ghee: 2 tsp
• Powdered sugar: 2 tsp

Method

1. Put the desi ghee in a heavy-bottomed pan.
2. Add the almond powder, ginger pulp, flax seed powder and sugar.
3. Turn on the heat and mix all the ingredients well.
4. Stir continuously until the mixture comes together and starts leaving the sides of the pan.
5. At this stage, add the milk powder and mix well.
6. Add the powdered sugar and mix.
7. When the mixture has cooled, roll it into small laddus.

Eat one laddu a day in winter to help keep coughs and colds away.

Tuty Fruity Milk Bread

A tasty, delicious tutti frutti milk bread that everyone loves!

Ingredients

• All-purpose flour (maida): 1 1/2 cups
• Custard powder (vanilla flavour): 2 tbsp
• Milk powder: 2 tbsp
• Sugar: 2 tbsp
• Active dry yeast: 1 1/4 tsp
• Tutti frutti: 1/2 cup
• Olive oil: 2 tsp
• Butter: 3 tsp (I used Amul salted butter)
• Warm water: 1 cup

Method

1. Dissolve the sugar in 3/4 cup of the warm water and add the yeast. Leave it for 15 minutes.
2. In a bowl, whisk together the maida, custard powder and milk powder.
3. Add the olive oil and butter and mix well. Add the tutti frutti.
4. Add this to the yeast mixture.
5. Mix to make a nice dough, adding the remaining water as needed.
6. Transfer the dough to a clean, greased surface and knead for about 5–7 minutes until soft and elastic. Use olive oil if needed.
7. Place the soft dough in a greased bowl and cover it.
8. It will take about 3 hours to double in size.
9. When it has doubled, punch down the dough and knead it again for about 10 minutes.
10. Shape the loaf and place it in a greased loaf pan.
11. Leave it to rise again for about 1 1/2 hours.
12. After proving, brush a little milk on top so that it does not dry out.
13. Bake the loaf in a preheated oven at 180°C for 25 to 30 minutes, or until brown. Adjust the time to suit your oven.
14. Brush butter on the bread while it is hot.

Enjoy hot, homemade, soft milk bread with butter and a cup of hot tea or milk!

Chakvatachi bhaji

Chakvat is a tender green leafy vegetable that is mostly available in winter. It looks like bathua. Try this tasty and healthy recipe!

Ingredients

• Tender chakvat, washed and chopped: 2 cups
• Garlic cloves: 7–8
• Chopped green chilli: 1 tsp
• Buttermilk: 1 cup
• Water: 1 cup
• Besan (gram flour): 2 tsp
• Peanuts: 3 tsp (soaked for at least 3–4 hours, preferably overnight)
• Chana dal: 2 tsp (soaked for at least 3–4 hours, preferably overnight)
• Salt: 1 tsp, or to taste
• Sugar: 1 tsp
• Desi ghee: 2 tsp
• Cumin seeds: 1 tsp
• Turmeric powder: 1/4 tsp
• Hing (asafoetida): 1/4 tsp

Method

1. Pressure cook the soaked peanuts and chana dal for 2 whistles. Do not overcook them.
2. Heat the ghee in a heavy-bottomed pan.
3. When the ghee is hot, add the cumin seeds.
4. Add the green chilli and garlic and sauté for a minute. Add the hing and turmeric powder.
5. Add the chopped chakvat and mix well. Add a little water.
6. Cook until soft. These leaves are very tender and take only 5–7 minutes to cook. Add the cooked peanuts and chana dal.
7. Whisk the besan into the buttermilk with a hand whisk. There should be no lumps.
8. Add the buttermilk mixture to the pan and mix well. Add the water, salt and sugar. Cook for 5 minutes and turn off the heat.

Enjoy this tasty curry with hot, steaming rice.

Savory Rawa Cake

A savory twist on the classic rawa cake, packed with vegetables, cheese and a little spice.

Ingredients

• Fine rawa (suji): 1 cup (250 ml)
• All-purpose flour (maida): 1/2 cup
• Butter: 2 tsp (I used Amul butter)
• Grated cheese: 3 tsp
• Vegetable oil: 3 tsp
• Ginger paste: 1/2 tsp
• Green chilli paste: 1 tsp
• Garlic paste: 1/2 tsp
• Chopped green beans: 1/4 cup
• Chopped carrot: 1/4 cup
• Finely chopped onion: 3 tsp
• Green peas: 1/4 cup
• Chopped spinach: 1/4 cup
• Boiled corn: 3 tsp
• Plain yogurt: 1 cup
• Water: 1 cup
• Baking powder: 1 tsp
• Baking soda: 1 tsp
• Salt: 1 tsp, or to taste

Method

1. Dry roast the rawa until it turns light brown. Do not over-roast it. Let it cool.
2. Heat the vegetable oil in a pan. When it is hot, add all the chopped vegetables and sauté for 2–3 minutes. Do not overcook them. Add the salt. Keep aside some corn to sprinkle on top of the cake.
3. Add the butter, cheese, and the chilli, garlic and ginger pastes, and mix well.
4. Add the roasted rawa, maida and yogurt. Mix.
5. Slowly add water until the batter reaches a dropping consistency.
6. Add the baking powder and baking soda and mix gently.
7. Grease the cake pans and line them with parchment paper. Pour in the batter and top with the reserved corn.
8. Bake in a preheated oven at 180°C for 30 minutes.
9. Cut and enjoy this different kind of cake with sauce or dahi!

Daliya upma

Daliya upma is an easy and healthy breakfast made with cracked wheat, vegetables and a simple tempering.

Ingredients

• Daliya (cracked wheat): 1 cup
• Water: 2 cups
• Chopped onion: 1/2 cup
• Green peas: 1/2 cup
• Chopped tomato: 1/4 cup
• Green chillies: 2–3, cut into small pieces
• Curry leaves: 5–6
• Fresh grated coconut: 2 tsp (to garnish)
• Chopped coriander: 2 tsp
• Lemon juice: 2 tsp
• Vegetable oil: 4 tsp
• Mustard seeds: 1 tsp
• Cumin seeds: 1/2 tsp
• Hing (asafoetida): 1/2 tsp
• Turmeric powder: 1/2 tsp

You can also add chopped carrots, fresh beans or any other vegetables you like.

Method

1. Put the daliya in a pan and add 2 cups of water.
2. Pressure cook the daliya for 2 whistles. Once the pressure cooker has cooled down, take out the daliya and spread it on a plate to separate the grains. Let it cool so that it does not become sticky.
3. Heat the oil in a heavy-bottomed pan on the stove.
4. When the oil is hot, add the mustard seeds, cumin seeds, turmeric powder and hing one by one.
5. Add the green chillies and curry leaves. Add the onion and cook until soft.
6. Add the green peas and sauté for a little while.
7. Add the daliya and mix well. Add the lemon juice and mix again.
8. Sprinkle some water over it, cover and cook for 2 minutes. Turn off the heat.
9. Garnish with coriander and fresh coconut.

Enjoy this healthy and tasty breakfast with dahi (yogurt).

Eggless Rawa cake Ayyangar Bakery style

A delicious, soft rawa cake just like the one from an Ayyangar bakery, and completely eggless!

Ingredients

• Fine rawa (suji): 1 cup (250 ml)
• All-purpose flour (maida): 1/2 cup
• Butter: 3/4 cup (I used Amul butter)
• Plain yogurt: 1/2 cup
• Milk: 1 cup
• Brown sugar: 1 cup (regular powdered sugar can also be used)
• Tutti frutti: 1/2 cup
• Vanilla essence: 1 tsp
• Baking powder: 1 tsp
• Baking soda: 1 tsp
• A pinch of salt (skip the salt if you use salted butter)

Method

1. Dry roast the rawa until it turns light brown. Do not over-roast it. Let it cool completely to room temperature.
2. Once the rawa has cooled, add the milk and let it rest for 10 minutes.
3. Put the sugar in a large bowl. Add the butter and mix until the sugar dissolves and the mixture becomes creamy.
4. Add the yogurt and mix well. Then add the rawa and milk mixture and mix again.
5. Add the maida, baking powder, baking soda and vanilla essence. Mix gently.
6. Add the tutti frutti and mix.
7. Grease the cake pans and line them with parchment paper. This batter makes 2 cakes.
8. Bake in a preheated oven at 170°C for 25 minutes.
9. Cut and enjoy this delicious cake with tea or coffee!

Plain amboli or dhirde

Plain amboli (dhirde) is a very healthy and simple breakfast recipe!

Ingredients

• Rice: 3/4 cup
• Urad dal (split black gram): 1/4 cup
• Moong dal: 1/4 cup
• Masoor dal (red lentils): 1/4 cup
• Tuvar dal: 2 tsp
• Chana dal: 2 tsp
• Fenugreek (methi) seeds: 1/2 tsp
• Salt: 1 tsp, or to taste
• Oil: for greasing the griddle
• Yogurt: 1/2 cup

Method

1. Mix the rice, all the dals and the fenugreek seeds, and grind them into a flour. You can grind it in a mixer. This flour can be stored for 2–3 months.
2. When you want to make amboli, add 1/2 cup of yogurt and some water to the flour, along with the salt, and leave it for an hour.
3. Then add water until the batter reaches a dropping consistency. It should not be very thick.
4. Grease a griddle with oil, pour on a ladleful of batter, spread it and cook until done.

Enjoy with chutney!

Pita Bread

Freshly baked, soft pita bread!

Ingredients

• All-purpose flour (maida): 1 cup
• Wheat flour: 1 cup
• Dry yeast: 2 1/4 tsp (I used Blue Bird)
• Sugar: 2 tsp
• Salt: 3/4 tsp
• Olive oil: 4 tsp
• Warm water: 1 1/4 cups

Method

1. Put the yeast and sugar in a bowl.
2. Add the warm water and mix well.
3. Add 1/4 cup of wheat flour and 1/4 cup of all-purpose flour. Mix well and set aside for 15 minutes.
4. You will see bubbles, and the mixture will become fluffy.
5. Add the salt, olive oil and the remaining wheat flour and maida. Mix to make a nice dough.
6. Transfer the dough to a clean, greased surface and knead for about 2–3 minutes to form a soft dough. Use a little olive oil if needed.
7. Place the dough in a greased bowl and cover it. Let it rest for 1 hour.
8. After 1 hour, the dough will have doubled in size.
9. Punch down the dough and knead it again for about 2 minutes.
10. Make 8–12 small balls. Use a rolling pin to roll them into discs about 1/8 inch thick.
11. Bake the pitas in a preheated oven at 200°C for 2–3 minutes, then turn them over and bake for another 3–4 minutes, until light brown spots appear.
12. Brush butter on the bread while it is hot. Keep the pitas in a basket covered with a napkin.

Enjoy hot, homemade, soft pita bread with any vegetable dish or baked vegetables! You can also make pita pockets by stuffing them with vegetables, cheese or whatever you like.

Pasta in white sauce with lots of veggies

Wheat pasta in a creamy white sauce, loaded with crunchy vegetables.

Ingredients for the vegetables

• Broccoli: 1/2 cup
• Green zucchini: 1/4 cup
• Red, green and yellow bell peppers (shimla mirch), cut into cubes: 1/2 cup
• Baby corn: 1/4 cup
• Onion, cut into cubes: 2 tsp (optional)
• Fresh corn kernels: 1/4 cup
• Green peas: 2 tsp
• Salt: 3/4 tsp, or to taste
• Olive oil: 2 tsp
• Red chilli flakes: 1 tsp
• Black pepper: 1/2 tsp
• Basil leaves: 7–8
• Wheat pasta: 1 cup (any type of pasta can be used)
• Grated cheese: 1/4 cup (optional)

Cooking the vegetables

Cut all the vegetables as shown in the picture. Heat the olive oil in a heavy-bottomed pan. Add the vegetables one by one, stirring. Cover and cook for 5 minutes. Do not overcook them; let them stay crunchy. Add the salt, red chilli flakes and black pepper, mix well and set aside. Tear the basil leaves by hand over the vegetables.

Ingredients for the white sauce

• Wheat flour: 2–3 tsp
• Butter: 1 tsp
• Milk: 2 cups
• Salt: 1/2 tsp, or to taste
• Coarsely ground black pepper: 1 tsp
• Mixed herbs: 1 tsp

Making the sauce and pasta

1. Melt the butter in a heavy-bottomed pan. Add the wheat flour and sauté for 2 minutes on low heat. The colour should not change.
2. Add the milk a little at a time, whisking continuously. The sauce should be smooth, without lumps. Add as much milk as needed for the consistency you like.
3. Add the salt, black pepper and mixed herbs and mix well.
4. Add the cooked pasta and the half-cooked vegetables to the white sauce and mix well.

Garnish with grated cheese and serve this delicious pasta hot.

Instant Lemon & black raisins sweet n sour pickle ( lonche )

A tasty, instant sweet and sour lemon pickle (lonche) with black raisins!

Ingredients

• Lemons, each cut into 8 pieces: 1 cup (about 6 lemons)
• Black raisins: 1/3 cup
• Sugar: 1/2 cup, or a little more to taste
• Red chilli powder: 1 tsp
• Turmeric powder: 1/4 tsp
• Roasted, coarsely powdered cumin seeds: 1/2 tsp
• Salt: 1 tsp, or to taste
• Water: 2–3 tsp

Method

1. Cut the lemons, remove the seeds and cut each lemon into 8 pieces.
2. Mix the lemon pieces, sugar and salt in a stainless steel vessel. Add 2–3 tsp of water.
3. Mix well and pressure cook for 3–4 whistles.
4. When the pressure cooker has cooled down, take out the vessel. The mixture will be watery, as the sugar and salt have dissolved.
5. Transfer the mixture to a heavy-bottomed pan. Add the raisins, mix well and turn on the heat.
6. Let it cook for about 5 minutes.
7. Add the red chilli powder, turmeric powder and cumin powder. Taste the pickle and add more sugar or salt if needed.
8. Turn off the heat.
9. Mix well. Let it cool and store it in a glass jar.

Enjoy this tasty sweet, spicy and sour pickle with paratha, phulka, dahi bhaat or anything you like. Please note that this pickle does not keep for long. Store it in the fridge for up to 10 days.

Carrot & red pumpkin puri

Try these delicious puris, full of healthy goodness. Everyone will love them, and they are ideal for children's lunch boxes!

Ingredients

• Grated carrot: 1 cup
• Grated red pumpkin: 1 cup
• Wheat flour: 2 cups
• Rice flour: 1 cup
• Jaggery: 2 tsp
• Red chilli powder: 1 tsp
• Salt: 1 tsp, or to taste
• Roasted jeera powder: 1/2 tsp
• Black pepper powder: 1/2 tsp
• Hot vegetable oil: 3 tbsp (mohan)
• Oil: for frying the puris
• Sesame seeds: 3 tsp

Adjust the red chilli powder and jaggery to your taste, but these proportions give a very good flavour.

Method

1. In a heavy-bottomed pan, mix all the ingredients except the oil, wheat flour and rice flour.
2. Turn on the heat and add 1/2 cup of water.
3. Cook until the jaggery dissolves completely, then cook for 2 more minutes.
4. Turn off the heat and let the mixture cool completely.
5. Add the wheat flour and rice flour, and the hot oil.
6. Make a nice, soft dough and let it rest for 30 minutes.
7. Divide the dough into 4–5 parts. Roll each one out about 1/4 inch thick and cut into any shape you like. I cut my puris with a cookie cutter.
8. Deep fry the puris in oil and place them on a paper towel to remove the extra oil.

These puris are very tasty, with a perfect balance of sweet, spicy and salty flavours. The sesame seeds add a nice crunch, and the carrot and red pumpkin give them a beautiful colour and make them healthy too! Enjoy them with hot tea, tomato ketchup or sweet lemon pickle.

Home made Paneer with herbs & chilli flakes

Paneer is very healthy and we all love it. With a little twist, this herbed paneer can be used in parathas, sabjis and more, or you can simply stir-fry the cubes!

Ingredients

• Milk: 500 ml (cow's milk or full-fat milk, as you like)
• Lemon juice: 2 tsp
• Salt: to taste
• Mixed herbs: 1 tsp
• Chilli flakes: 1/2 tsp

Method

1. Bring the milk to a boil on the stove.
2. Add the lemon juice and salt and mix well.
3. Add the mixed herbs and chilli flakes.
4. Turn off the heat.
5. Pour the mixture onto a muslin cloth. Cover the paneer with the cloth and place a weight on top.
6. Let it drain completely, then keep it in the refrigerator overnight.
7. Cut it into cubes, or as you like, and enjoy!

Dudhiche ( Lauki, Bottle guard ) kaap

We always make tasty vangyache (brinjal) kaap. Today I tried it with bottle gourd instead, and it turned out really tasty. Lauki is healthy too!

Ingredients

• Bottle gourd (dudhi/lauki): 10 slices
• Besan (gram flour): 3 tsp
• Rice flour: 2 tsp
• Red chilli powder: 1 tsp, or to taste
• Garam masala: 1 tsp
• Chilli garlic paste: 1 tsp
• Salt: 1/2 tsp, or to taste
• Sugar: 1/4 tsp (optional)
• Turmeric powder: 1/2 tsp
• Amchur: 1/2 tsp
• Sesame seeds: 1 tsp
• Chaat masala: 1 tsp
• Vegetable oil: 3 tsp
• Finely chopped coriander: 1 tsp (for garnishing)

Mix all the dry ingredients and the chilli garlic paste well to make the masala. Keep the chaat masala aside.

Method

1. Cut the lauki into slices about 1/4 inch thick, as shown in the picture.
2. Wash the slices and set them aside. Leave them wet so that the masala sticks to them properly.
3. Coat the slices thoroughly with the masala mixture.
4. Spread vegetable oil on a non-stick pan or tawa and roast the slices on both sides until crispy.
5. Sprinkle with chaat masala and chopped coriander. Serve hot with tomato ketchup.

Do try these healthy and tasty crisps!

Colourful chivda

A colourful, healthy and tasty chivda for Diwali!

Ingredients

• Bhajke pohe (roasted flattened rice, not murmura): 3 cups (easily available in the market)
• Oil: 4–5 tsp
• Roasted peanuts: 1/2 cup
• Roasted almonds: 1/2 cup
• Roasted daliya (dale): 1/2 cup
• Curry leaves: 1/4 cup
• Hing (asafoetida): 1/2 tsp
• Turmeric powder: 1/4 tsp
• Green chillies: 3–4, or to taste
• Coriander powder: 2 tsp
• Cumin powder: 1 tsp
• Mango powder (amchur): 1/2 tsp
• Red chilli powder: 1 tsp, or to taste
• Salt: 1 tsp
• Powdered sugar: 2 tsp

Colourful boondi

For a twist, I made small, flat boondi from besan, coloured with spinach and beetroot pulp. For each colour, mix 4 tsp of besan, 2 tsp of spinach or beetroot pulp and a little salt with water to make a batter of dropping consistency. Make the two coloured batters, fry them into boondi and mix them into the chivda!

Method

1. Heat 5 tsp of oil in a heavy-bottomed pan.
2. Add the peanuts, almonds, dale, green chillies and curry leaves.
3. Stir well until crispy, then set aside.
4. Dry roast the bhajke pohe for 2 minutes and add them to the peanut mixture.
5. Put the remaining oil in a bowl, add all the dry spices and mix well.
6. Add this paste to the chivda and mix thoroughly.
7. Add the coloured boondi and mix.

Enjoy this colourful and healthy chivda!

Baked karanji

Healthy, naturally coloured and tasty baked karanjis!

Ingredients for the filling

• Freshly grated coconut: 2 cups
• Sugar: 1 1/2 cups
• Coarsely ground dry fruits (almonds, pistachios, cashews): 1/2 cup
• Golden raisins: 2 tbsp (use small ones)
• Elaichi (cardamom) powder: 1 tsp
• Gulkand: 2 tsp (optional)

Making the filling

Mix the coconut, gulkand and sugar in a heavy-bottomed pan. Cook on medium heat, stirring continuously. When the mixture becomes thick, add the dry fruits, raisins and elaichi powder. Mix well and turn off the heat. Let it cool completely.

Ingredients for the outer cover

• All-purpose flour (maida): 3 cups (I used a 250 ml cup)
• Corn flour: 4 tbsp
• Desi ghee or butter: 4 tbsp (I always use desi ghee)
• Warm milk: 1 1/2 cups, or as needed
• A pinch of salt
• Beetroot, for colour

For the colour, I boiled one small beetroot, made a pulp and strained it with a little water. Use as much of this liquid as you need for the shade you want. Beetroot has a neutral taste and smell, so it does not affect the taste of the karanjis, and it is a really healthy option.

Making the karanjis

1. Put 2 cups of maida in a bowl. Add a pinch of salt and 2 tbsp of ghee and mix until crumbly. Then add milk to make a smooth but stiff dough. Add a little ghee if needed. Cover with a damp cloth and set aside.
2. In another bowl, take the remaining 1 cup of maida. Add 2 tsp of the beetroot concentrate, a little salt and 1 tbsp of ghee, make a dough and cover it the same way. Let both doughs rest for at least 1 hour.
3. Put the corn flour in a wide, deep vessel (a parat is best, if you have one). Add the melted ghee and mix thoroughly with your hand until you get a smooth, creamy texture. Add more ghee if needed; it should be like cream.
4. After 1–2 hours, roll out 3 thick, chapati-like bases: 2 from the white dough and 1 from the pink dough. Spread the corn flour and ghee mixture on each base.
5. Stack them with a white base first, the pink one on top, then the other white one. Roll all three up tightly and cut into pieces according to the size of karanji you want.
6. Roll out each piece with a rolling pin, fill it with the stuffing and shape into a karanji.
7. Bake the karanjis at 180°C for 10–15 minutes.

Enjoy these crispy, heavenly karanjis any time!

Ambadichi ( Gongura or sour greens) bhaji

A tasty, delicious ambadi (gongura) bhaji, made the Maharashtrian way!

Ingredients

• Ambadi leaves: 3 cups (2 bunches); only the leaves are used
• Garlic cloves: 1/4 cup (1 large bulb), coarsely crushed in a mortar and pestle
• Soaked raw peanuts: 1/4 cup
• Soaked chana dal: 2 tsp
• Water: as needed
• Red chilli powder: 2 tsp
• Salt: 1 tsp, or to taste
• Jaggery: 3 tsp
• Oil: 1/4 cup
• Mustard seeds: 1/2 tsp
• Cumin seeds: 1/2 tsp
• Hing (asafoetida): 1/2 tsp
• Turmeric powder: 1/2 tsp
• Besan (gram flour): 1/2 cup

Method

1. Wash the ambadi leaves and put them in a pan. Add double the amount of water, so that the leaves are completely covered.
2. Boil the leaves for at least 10 minutes.
3. Turn off the heat and drain the water completely through a sieve. Set aside.
4. Pressure cook the soaked peanuts and chana dal for 2–3 whistles, or until soft.
5. Heat 3 tsp of the oil in a heavy-bottomed pan.
6. When the oil is hot, add the mustard seeds and cumin seeds, then the hing and turmeric powder.
7. Add half of the crushed garlic and sauté until it turns brown.
8. Add the cooked, drained ambadi leaves and the cooked peanuts and chana dal. Mix well.
9. Add the salt, jaggery and 1 1/2 tsp of the red chilli powder. Cover the pan for 2–3 minutes.
10. Make a smooth paste of the besan with water and add it to the bhaji. Add water until it reaches a dropping consistency.
11. Cover the pan and cook until the besan is cooked through.
12. Heat the remaining oil in a tadka pan. Add the remaining garlic and 1/2 tsp of red chilli powder. Pour the hot tadka over the cooked bhaji. The garlicky aroma will spread everywhere!

Enjoy this tasty bhaji with hot jowar bhakri.

Dalimbi ( val ) usal ( birde )

A favourite Maharashtrian dish: dalimbi usal (birde), made with sprouted and peeled val!

Ingredients

• Peeled sprouted val: 2 cups
• Boiled potato: 1 medium, cut into cubes
• Chopped onion: 1/2 cup
• Chopped tomato: 1/4 cup
• Garlic paste: 2 tsp
• Chilli paste: 1 tsp
• Ginger paste: 1 tsp
• Fresh coconut: 1/2 cup
• Salt: 1 tsp, or to taste
• Jaggery (gul): 1 tsp
• Oil: 2 tsp
• Cumin seeds: 1 tsp
• Mustard seeds: 1 tsp
• Turmeric powder: 1/2 tsp
• Red chilli powder: 1 tsp
• Hing (asafoetida): 1/2 tsp
• Water: 1 cup, or as needed
• Finely chopped coriander: a handful

Sprouting the val

Soak the dry val overnight in plenty of water. The next morning, drain the water and keep the val covered in a sieve for a day. The val should sprout, though in winter it may take 2 days. Then peel the skins.

Method

1. Heat the oil in a heavy-bottomed pan.
2. When the oil is hot, add the mustard seeds and cumin seeds, then the hing and turmeric powder.
3. Add the garlic, chilli and ginger pastes. Add the onion and tomato and sauté until soft.
4. Add the potato, val and red chilli powder.
5. Add the water and mix well. Cover the pan and cook until the val is done.
6. Add the jaggery and salt. Cover the pan for 2 minutes. Add a little water if needed, but do not overcook.
7. Add the fresh coconut and chopped coriander (keep some aside for garnishing). Mix and cook uncovered for 2–3 minutes.

Enjoy this tasty usal with hot phulkas.

Bottle guard ( Lauki/ Dudhi ) & pink lentil (masur dal) soup

An easy, healthy and tasty soup made with bottle gourd and masoor dal.

Ingredients

• Chopped bottle gourd (dudhi/lauki): 2 cups
• Masoor dal (red lentils): 2 tsp
• Chopped onion: 2 tsp
• Bay leaf (tej patta): 1
• Cinnamon (dalchini): 1-inch piece
• Cloves (lavang): 4
• Black peppercorns: 4–6
• Garlic cloves: 2
• Butter: 1/2 tsp (optional)
• Milk: 1 cup (at room temperature)
• Water: 1 cup
• Sugar: 1/4 tsp
• Salt: 1 tsp, or to taste
• Chopped spring onion, for garnishing

Method

1. Put the bottle gourd, masoor dal, onion and garlic in a pressure cooker.
2. Add the bay leaf, cinnamon, cloves and black pepper.
3. Add the sugar and salt. Add enough water to cover all the ingredients.
4. Pressure cook for 2 whistles and let the cooker cool.
5. Remove the whole spices; their lovely aroma stays in the mixture.
6. Grind the mixture in a mixer until very smooth.
7. Transfer it to a pan and add the butter. Add water if it is too thick.
8. Bring it to a boil.
9. Add the milk and turn off the heat after 1 or 2 minutes. Do not let it boil. Adjust the amount of milk for the consistency you like.
10. Add more salt if needed.

Garnish with chopped spring onion and enjoy this hot, creamy and healthy soup!

Healthy Amboli

Amboli is a type of pancake, and this is a very healthy version. It contains several dals (pulses), so it is rich in protein too! I made it even healthier and more colourful by adding lots of vegetables.

Ingredients for the amboli flour

• Rice: 3/4 cup
• Urad dal (split black gram): 1/4 cup
• Moong dal: 1/4 cup
• Masoor dal (red lentils): 1/4 cup
• Tuvar dal: 2 tsp
• Chana dal: 2 tsp
• Fenugreek (methi) seeds: 1/2 tsp

This mixture is ground dry and can be stored for 2–3 months.

Ingredients for the batter

• Yogurt: 1/2 cup
• Salt: 1 tsp, or to taste
• Green chilli paste: 1/2 tsp
• Coarsely ground black pepper: 1 tsp
• Oil: for greasing the griddle

Toppings

• Chopped onion: 1/2 cup
• Chopped red, green and yellow capsicum: 1/4 cup
• Grated carrot: 1/4 cup
• Chopped coriander: 1/4 cup
• Butter: to spread on top (optional)

You can also use cheese, and vary the vegetables as you like.

Method

1. Soak the amboli flour with the yogurt and some water and leave it for an hour. Alternatively, soak all the flour ingredients for 3–4 hours and grind them in a mixer, then add the yogurt.
2. Add the salt, chilli paste and black pepper.
3. Mix well. There is no need to ferment the batter.
4. Grease a griddle with oil, pour on the batter and add the toppings of your choice. Cook until done.
5. You can also make plain amboli by adding just salt and whole jeera.

Enjoy with chutney!

Stuffed mirchi ( chilli )

Tasty and spicy stuffed mirchi (green chillies) with a besan filling!

Ingredients

• Large green chillies: 7
• Oil: 2 tsp (for cooking the chillies)

Ingredients for the stuffing

• Besan: 1/2 cup
• Finely chopped onion: 1/4 cup
• Garlic paste: 1 tsp
• Ginger paste: 1/2 tsp
• Chopped coriander: 3 tsp
• Red chilli powder: 3 tsp
• Cumin seeds: 1/4 tsp
• Hing (asafoetida): 1/4 tsp
• Turmeric powder: 1/2 tsp
• Amchur powder: 1/2 tsp
• Salt: 1 tsp, or to taste
• Sugar: 1/2 tsp
• Oil: 3 tsp
• Water: 2 tsp

Method

1. Wash the chillies and make a slit down the middle of each one. Set aside.
2. Heat the oil in a heavy-bottomed pan.
3. Add the cumin seeds, hing and turmeric powder.
4. Add the garlic and ginger pastes and the chilli powder. Sauté for a minute.
5. Add the onion, salt and sugar. Mix well and cook until the onion is a little soft.
6. Add the besan and amchur.
7. Mix well. Sprinkle in the water and mix thoroughly again.
8. Let the stuffing cool.
9. Fill all the chillies with this tasty stuffing.
10. Heat 2 tsp of oil in a heavy-bottomed pan. When it is hot, add the stuffed chillies. Cover the pan and cook on very low heat. It takes only 5 to 10 minutes.

Enjoy these mouth-watering stuffed chillies with phulka or rice.