Muffins

Serving 6/8 persons 

Ingredients:

Egg: 1 (Add one more if needed to make it more fluffy)
Banana : 2 medium size (cut in small pieces).
Walnut : Handful of small pieces.
Cashew : Handful of small pieces. (Optional)
Sugar : 1 Cup (Add more if needed)

Vanilla Essens  : 1/2 tsp (Optional)

Unsalted butter or Oil : 1 tsp
Milk : 1/2 Cup
Green Cardamom : 1-2 (Optional)
Salt to taste

Baking Soda : 1/2 tbsp (Optional)

All purpose flour : 2 Cups

Lemon : 1 tsp

Baking paper (Cup size) - 8-10

Procedure :


1) Pre heat oven at 350 degree.
2) While oven is getting preheated, take one medium size bowl and mix egg, milk and unsalted butter or oil very well.
3) Add banana, walnut, cashew, Vanilla Essens, Green Cardamom crushed, salt, sugar and mix well.
4) Add all purpose flour and mix well. Add baking soda and on top of it add lemon juice. It will flow some bubbles.
5) Mix the above mixture very well. It should have moderate consistency.
6) Take muffin pan and put baking paper cups. (Usually no need to apply any oil, but if you feel that it will be sticky, then apply little oil on each backing paper cup).
7) Fill the batter till half of the size and put it in the preheated oven for 10 mins.
8) If needed you can extend it further for 3/4 minutes to get nice golden color muffins.
9) Serve with Coffee.


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Maharashtrian Waran recipe

[A] Preparing the Daal

[1] (1 Wati) daal + water to top it (approx 2 Wati).

[2]  5-6 whistles in the cooker.

[3] Haaat the daal.

 

[B] The Tadka

[1]  Warm oil in kadhai.

[2]  Add Mustard seeds(Mohari), and Hinga, Turmeric (halad).

[3] Gas on slow fire, cook for  (Tadtad) [30sec].

[4] Add chopped green chili and kadipatta. – stir , cook [20Sec]

[5] Add the chopped tomato to the daal.

[6] Pour the daal + tomato mixture into the warm oil mixture.

[7] Cook till boiling point (High fire).

   

Steps involved in cooking rice:

 [1] Collect 1 Wati Daal.

[2] Fill with double water, close the utensil with lid, load in cooker, high fire.

[3] 2 Whistles in the cooker.

[4] Rice ready.

Steps to cooking Cauliflower batata

[1] Get the oil warm in the utensil.

[2] Sort the flower, remove the base and make fine, soak in salted water. [15min]

[3] Add Mustard seeds(Mohari), and Hinga, Turmeric (halad).

[4] Gas on slow fire, cook for  (Tadtad) [30sec].

[5] Add chopped tomato and potato to the preparation and stir [30sec].

[6] Add salt, chilli powder, masala, more oil.

[7] Mix properly and make the mixture uniform.

[8] Close with a lid, top up the lid with water and cook on oil. [15min]

[9] Taste and inspect for burning at regular intervals.

[10] After confirmation switch off the gas.

[11] Garnish with coriander.

Indian Samosa (simple step by step)

Serving 6-8 Samose

Ingredients:

For Samosa mixture :
Oil : 1 ½ tsp
Cumin seeds (Jeera) : 1 tsp
Green Chili (Hirawi mirchi) : 2-3 (chopped) (as per the taste)
Coriander Powder : 1 tsp
Green Peas (Matar) : 1/2 cup
Potato (Batata) : 3-4 medium size (cooked, chopped)
Garam Masala : ½ tsp
Mango Powder (Aamchur) : 1 tsp
Salt to taste

For Samosa Cover mixture :
All purpose flour (maida) : 1 cup
Suji (Rawa) : 1 tbsp
Oil : 1-2 tbsp (as needed)
Salt : 1/2 tsp
lukewarm Water for kneading

Oil for frying

Procedure :
1) Knead the samosa cover dough (Fig 1). Cover and keep it aside for at least 30 minutes.
2) Heat oil for a minute, crackle cumin seeds, fry green chilies & coriander powder for a minute. Add green peas, mix well. Cook for couple of minutes(Fig 2).
3) Add chopped , cooked potatoes, salt and mix well. Add garam masala + mango powder mix all together (as shown in Fig 3). Let the mixture cool.
4) Make even size 3-4 balls of samosa cover dough. Take one ball and roll it in rectangular shape. Cut it in two half, length wise and put samosa mixture as shown in Fig 4.
5) Cover the mixture from all side by joining & folding it diagonally(Fig 5). Repeat for all remaining dough balls.
6) Heat oil for frying in a deep pan. Fry 2 samosas at a time on low-medium heat (fig 6).
7) Serve with chatani / tomato sauce. (Fig 7)

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Corn/Makai/Makyacha Paratha (Simple Recipe)

Serving 4 - 6 parathas.

Ingredients:

Corn Mixture :
Corn (small kernels) : 1 cup (boiled & smashed) 
Ginger Garlic paste : 1 tbsp (for spicy additional 1/2 tbsp)
Red chilli powder : 1 tsp (for spicy additional 1/2 tsp)
Coriander leaves : 1/2 small cup
Cumin powder : 1 tsp
Coriander powder : 1/2 tsp
Besan (Gram flour) : 1 1/2 tbsp
Oil : 1 tsp (as needed)
Salt to taste

(Optional) :
Green chilli : 1 (finely chopped)
Fenugreek leaves (Kasuri methi) : 1 tsp
Onion : 1 small (finely chopped)
Chat masala : 1/2 tbsp


For Paratha :
Wheat flour : 3 cup
Oil : 1/2 tbsp (as needed)
Water for kneading.

Procedure :

1) Mix all ingredients for corn mixture and make small balls (The mixture would be slightly sticky).
2) Prepare a dough for paratha and make medium size balls.
3) Make a small puri size paratha from one paratha ball and stuff corn mixture in it.
4) Make thin/thick paratha from it. Do the same with remaining dough balls.
5) Roast both the sides on tawa / flat pan (with medium heat). You may apply some oil / butter as per your choice.
6) Serve it with sauce/chatani.


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Kobichi Pachadi / Cabbage Salad (Simple Recipe Maharashtrian Style)

Serving 20 wade

Ingredients:

Cabbage (Kobi) : 300 gms (chopped)
Green Chili (Hirawi mirchi) : 3 (as per the taste)
Turmeric powder (Halad) : ½ tsp
Mustard seeds (Mohari/Rayee) : ½ tsp
Cumin seeds (Jeera) : ¼ tsp
Asofoetida (Hinga) : ¼ tbsp
Grated Coconut : 1 cup
Lemon juice : 2-3 tsp
Oil : 1 tsp
Salt to taste

Procedure :

1) Heat oil for a minute, crackle mustered seeds, cumin seeds, fry turmeric powder, asofoetida, green chilies for a minute.
2) In a salad, we are not suppose to cook so in a separate bowl take cabbage and mix above mixture well into it.
3) Add salt, lemon juice, grated coconut and mix well.
4) Serve with roti/chapatti/fulaka/poli.

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Cabbage Vegetable / Kobichi Bhaji (Simple Recipe Maharashtrian Style)

Serving 20 wade

Ingredients:

Cabbage (Kobi) : 300 gms (chopped)
Green Chili (Hirawi mirchi) : 3 (as per the taste)
Turmeric powder (Halad) : ½ tsp
Mustard seeds (Mohari/Rayee) : ½ tsp
Cumin seeds (Jeera) : ¼ tsp
Asofoetida (Hinga) : ¼ tbsp
Coriander powder (Dhane Pud) : 1 tsp
(or fresh coriander finely chopped 3 tbsp)
Cumin seed Powder (Jeera Pud) : 1 tsp
Oil : 1 tsp
Salt to taste

Procedure :

1) Heat oil for a minute, crackle mustered seeds, cumin seeds, fry turmeric powder, asofoetida, green chilies for a minute.
2) Add cabbage and mix well. Cover and cook for 5-7 minutes.
3) Add salt, coriander powder, cumin powder, cover and cook for few more minutes.
4) Instead of coriander powder you can garnish with fresh finely chopped coriander and serve with roti/chapatti/fulaka/poli/puri/rice.

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Batata wada/vada (Simple Recipe Maharashtrian Style)

Serving 20 wade

Ingredients:

For Batata Wada mixture :
Potato (Batata) : 3-4 medium size (cooked, smashed)
Green Chili (Hirawi mirchi) : 3-4 (as per the taste)
Turmeric powder (Halad) : ½ tsp
Mustard seeds (Mohari/Rayee) : ½ tsp
Cumin seeds (Jeera) : ¼ tsp
Asofoetida (Hinga) : ¼ tbsp
Lemon juice (Limbacha Ras) : 1 tbsp
Ginger-Garlic paste (Aala Lasun Paste) : 1 tbsp
Oil : 1 ½ tsp
Salt to taste

For Batata Wada Cover mixture :
Chickpeas flour (Besan / Chanyache pith) : 4-5 tbsp
Asofoetida (Hinga) : ¼ tbsp
Turmeric powder (Halad) : ¼ tsp
Red Chili powder : 1 tbsp
Rice flour : 1 tbsp
Salt to taste
Water to make paste
Oil for frying

Procedure :

1) Heat oil for a minute, crackle mustered seeds, cumin seeds, fry turmeric powder, asofoetida, green chilies for a minute. Add ginger-garlic paste, mix well.
2) Add smashed , cooked potatoes, lemon juice, salt and mix well (as shown in figure 1). Make small balls (moderate size , around 20-25).
3) In a separate bowl, add chickpeas flour(besan), rice flour, asofoetida, turmeric powder, red chili powder, salt, water and mix well. Make a paste as shown in figure 2.
4) Heat oil for frying in a deep pan. Dip potato balls in above mixture and fry them one by one as shown in figure 3.
5) Serve with chatani / tomato sauce and bread.

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Phodanicha/fodanicha Bhat (Onion Rice Simple Recipe Maharashtrian Style)

Serving 2 persons

Ingredients:

Cooked Rice
Green Chili : 2-3 (as per the taste)
Turmeric powder : ½ tsp
Mustard seeds : ½ tsp
Cumin seeds : ¼ tsp
Asofoetida : ¼ tbsp
Lemon juice : 1 tbsp
Onion : 1 ½ medium size (chopped)
Oil : 1 ½ tsp
Salt to taste

Procedure :

1) Heat oil in a deep pan for a minute, crackle mustered seeds, cumin seeds, fry turmeric powder, asofoetida, green chilies for a minute
2) Fry onion till it turns light brown.
3) Add cooked rice and mix well.
4) Cook for 3 minutes , stir in between, add lemon juice , mix well and serve.

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French Beans Vegetable / Farasabi Bhaji (Simple Recipe Maharashtrian Style)

Serving 2 persons

Ingredients:

French Beans : 300 gms
Red chili powder : 1 tsp
Turmeric powder : ½ tsp
Mustard seeds : ½ tsp
Cumin seeds : ¼ tsp
Asofoetida : ¼ tbsp
Coriander Powder : ½ tbsp
Cumin seed Powder : ½ tsp
Peanut Powder : 1 tbsp
Jaggery : 1 tbsp
Oil : 1 ½ tsp
Salt to taste
Water for making slight gravy

Procedure :

1) Heat oil in a deep pan for a minute, crackle mustered seeds, cumin seeds, fry turmeric powder, asofoetida for a minute and add chopped French beans.
2) Add little water, cover and cook for 5-7 minutes.
3) Once it is ¾ cooked add red chili powder, cumin seed powder, coriander powder, peanut powder, jaggery and mix well. Cover and cook for few more minutes.
4) Stir in between and then serve with puri/roti/chapatti/paratha/fulaka/poli/rice

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Onion/Kanda Tomato Raita/Koshimbir (Simple Recipe)

  

Serving 2 persons.

Ingredients:

Onion : 1 Medium size (chopped)
Tomato : 1 Medium size (chopped)
Coriander Leaves : 1 tbsp (optional)
Green Chili : 1 (finely chopped)
Yogurt/Curd/Dahi : 2 tbsp
Salt to taste.


Procedure :

1) Mix all ingredients in medium size bowl.
2) Serve with roti/chapati/puri/paratha/nan/kulch/fulaka/rise as a side dish.


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Chole Masala (Kabuli Chana Vegetable Simple Recipe))

Serving 2 persons.

Ingredients:

Chickpeas : 100 gms
Oil : 3 tbsp
Onion : 2 Medium size (chopped)
Coriander powder : 1 tsp
Chili powder : 1 tsp
Chole Masala powder : 1 tsp
Tomato : 1 Medium size (chopped)
Green Chilies : 3 (slit)
Ginger : 1/2 inch (finely sliced)
Chat Masala powder : 1/2 tsp (optional)
Salt to taste.


Procedure :

1) Soak chickpeas overnight, cook and keep aside.
2) Heat oil, fry onions till brown.
3) Add coriander powder,chili powder,chole masala powder,fry for 3 minutes.
4) Add tomato,green chilies,ginger and fry for another 3 minutes.
5) Add boiled chickpeas,salt and cook for 5 minutes.
6) For added flavour add chat masala and serve with puri/roti/pratha/chapai/fulaka/poli/rise.


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Marie Biscuit Chocolate Cake(Simple Recipe)

Serving 8 pieces.

Ingredients:

Cocoa powder (or chocolate powder) : 4 tsp
Sugar : 4-6 tbsp (as per the taste)
Unsalted Butter : 1 tsp
Water : 4 tsp
Marie Biscuit : 1 pack (14 biscuits)
Milk : 2-3 tsp (optional)


Procedure :

1) Beat 3 tsp cocoa powder, 4 tbsp sugar, milk and water. Mix well and make slightly thick gravy.
2) Take a plain plate, cover it with aluminium foil.
3) Dip 12 biscuits one by one into above mixture and stack them one above the other in the plate. Sqeeze out the excess water by pressing the stack from the top.
4) Keep this in the freezer for around an hour, mean while make biscuit crum from remaining 2 biscuits.
5) Once the biscuit stack becomes slightly dry, make another mixture of unsalted butter,remaining cocoa powder, suger in a separate bowl and cover the stack with this mixture from all the sides. Then cover it with biscuit crums from all the sides and keep it in the freezer for atleast 4-5 hours.
6) After that, You can cut this biscuit cake in any shape you want and serve.


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Paneer Makhanwala/Masala (Simple Recipe)

Serving 2 persons

Ingredients:

Paneer : 150 gms (aprx 1 small cup, cut into cubs)
Onion : 2 medium size
Tomato puree : 4-6 tbsp
Ginger Garlic paste :3/4 tbsp
Green chili : 1 medium size
Cashew powder : 1 tbsp (Optional)
Red chili powder : 1 tsp
Turmeric powder : ½ tsp
Coriander powder : 1 tsp
Tandoori masala : 2 tsp
Unsalted butter : ½ tsp
Milk : 1 cup or Malai : 2 tbsp
Yogurt : 2 tbsp
Sugar : 1 tsp
Fenugreak powder : 1 tbsp
Green Cardamom : 1-2
Oil : 1 tsp
Salt to taste
Water for making diluted gravy

Procedure :

1) Heat oil in a deep pan and fry green cardamom, green chili and chopped onion till they turns translucent.
2) Add tomato puree and ginger garlic paste and fry them till oil starts coming out from the mixture. Grind this mixture and keep aside.
3) Heat unsalted butter in a pan and fry red chili powder, turmeric powder, coriander powder for ½ a minute. Add above mixture and mix well.
4) Add milk(or malai),yogurt, sugar, salt, fenugreek powder, paneer cubs, cashew powder, tandoori masala and water(depending upon thickness of the gravy). Cook them for aprx 5-7 minutes. Stir in between.
5) Serve with roti/paratha/puri/nan/rice.

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Egg omlet/omelet/omelette (Simple recipe)

Serving 2 omelets.

Ingredients:

Egg : 3
Onion : 1 medium size (finely chopped)
Chat masala : 1/4 tbsp (optional)
Red chili powder : 1/2 tsp
Green chili : 1 small (finely chopped)
Coriander leaves : 2-3 sticks (finely chopped)
Oil for roasting. (aprx 1 tsp per omelet)
Salt to taste

Procedure :

1) Beat all the eggs in a medium size bowl and mix all other ingredients except oil into it.
2) Heat oil in the medium size pan/tawa. Pour half of the above mixture and roast the omelet on both the sides.
3) Repeat step 2 with remaining mixture.
4) Serve both the omelets with sauce/chatani/bread.

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Paneer Paratha (Simple Recipe)

Serving 4 parathas.

Ingredients:

Paneer : 1 cup (grated)
Fenugreek leaves (Kasuri methi) : 2 tsp
Onion : 1 medium size (finely chopped)
Chat masala  : 1/2 tbsp
Red chilli powder : 1 tsp
Green chilli : 1 (finely chopped)
Coriander leaves : 1/2 cup
Salt to taste

For Paratha :
Wheat flour : 3 cup
Oil : 1 tsp
Water for kneading.

Procedure :

1) Mix all ingredients for paneer mixture and make small balls as shown in the figure (Fig 1:Paneer Mixture)
2) Prepare a dough for paratha and make medium size balls.
3) Make a small puri size paratha from one paratha ball and stuff paneer mixture in it as shown in the figure.(Fig 2:Paratha ball with stuff paneer)
4) Make thin/thick paratha from it(Fig 3:Paneer paratha before roast).Do the same with remaining dough.
5) Roast it on tawa(with medium heat).(Fig 4:Paneer paratha during roasting and Fig 5:Other side of Paneer Paratha)
6) Serve it with sauce/chatani.(Fig 6:Ready to eat Paneer Paratha)


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Eggplant/Brinjal/Wangyachi Bhaaji(Vegetable)

Serving 2 persons

Ingredients:

Eggplant/Brinjal/Wangi : 1 medium size (cut in small cubs)
Oil : 2 tsp
Mustard Seeds (Mohari) : 1/2 tsp
Asafoetida (Hinga) : 1/4 tbsp
Turmeric powder (Halad) : 1/2 tbsp
Cumin seeds (Jeera) : 1/3 tsp
Red chilli powder : 2 tsp
Chickpea flour / Besan : 3 to 4 tbsp
Salt to taste


Procedure :

1) Heat oil in a deep pan / bowl. Add mustard seeds, cumin seeds,asafoetida, turmeric powder and heat for few seconds.
2) Add chopped eggplant/brinjal/wange and mix well.Cover and cook for 5-7 minutes.Stir in between.
3) Once it is cooked, add chickpea flour (Besan),red chilli powder, salt and mix well.
4) Cover and cook for 3-4 minutes,stir in between. Then serve with roti/chapati/puri/paratha.


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Vermicelli Recipe (Maharashtrian style)/ Shewayachi khir

Serving 2 persons.

Ingredients:

Vermicelli : 1/2 medium size cup
Unsalted butter / Ghee : 1 tsp
Sugar : 1/4 cup
Water : 1/2 cup
Milk : 2-3 cups
Cashew,Raisin,Kesar as per the taste.

Procedure :

1) Heat unsalted butter in a deep pan/bowl for a minute and add vermicellies.
2) Shallow fry them till they turns slight brown.
3) Add warm water and stir well,
4) Once the vermicellies are cooked add milk and suger and wait till the mixture starts boiling.(Stir in between if needed.)
5) Now add cashew,raisin,Kesar as per the taste and serve in small bowl.


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How to make Ukad

Serving 2 persons

Ingredients:

Butter Milk/Tak : 2-3 medium cups
Oil : 1n'1/2 tsp
Mustard Seeds (Mohari) : 1/2 tsp
Asafoetida (Hinga) : 1/4 tbsp
Turmeric powder (Halad) : 1/2 tbsp
Green Chili : 2-3 medium size
Cumin seeds (Jeera) : 1/2 tsp
Garlic : 4-6 medium size cloves
Rice flour : 1 to 2 medium size cup
Salt to taste

Procedure :

1) Heat oil in a deep pan / bowl. Add mustard seeds,
cumin seeds,asafoetida, turmeric powder, green chillies,
garlic (half cut) & heat for few seconds.
2) Add butter milk (tak) and heat it till it starts boiling.
3) Now add salt and rice flour to the mixture and mix well.
4) Cover and cook for 5-7 minutes.(Stir in between so that
the miture won't stick to the pan.)
5) After it is done, make small balls by adding few drops
of oil and serve them.

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Eggplan/Brinjal/Wangi Pohe/(Beaten rice) Recipe (Maharashtrian style)

Serving 2 persons

Ingredients:

Eggplant/Brinjal/Wangi : 1/2 medium size (cut in small cubs)
Oil : 4 tsp
Mustard Seeds (Mohari) : 1 tsp
Asafoetida (Hinga) : 1/3 tbsp
Turmeric powder (Halad) : 1/2 tbsp
Green Chili : 3-4 medium size
Cumin seeds (Jeera) : 1/2 tsp
Sugar : 1/4 tsp (as per the taste) (Optional)
Curry leaves : 6-8 (Optional)
Beaten Rice/Pohe : 3-4 medium size cup
Salt to taste

For Garnishing :
Grated coconut, chopped coriander,lemon juice.

Procedure :

1) Heat oil in a deep pan / bowl. Add mustard seeds, cumin seeds,asafoetida, turmeric powder, curry leaves, green chillies & heat for few seconds.
2) Add sugar, salt and stir again.
3) Add chopped eggplant/brinjal/wange and mix well. Cover and cook for 5-7 minutes.
4) In a separate medium bowl wash beaten rice/poha. Remove the water completely and keep it aside for 2-3 minutes. Then add it to above mixture and mix well.
5) Cover and cook for 5-7 minutes,stir in between. Garnish with grated coconut,chopped coriander,lemon juice and serve in small bowl.


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