Tuesday, June 21, 2011

Paneer Chili

1. Butter, 1 tsp
2. Oil, 1-2 tsp
3. Garlic, 2-3 cloves, finely chopped
4. Capsicum, 1/2, long pieces
5. Onion, 1
6. Spring onion, 1/2 cup
7. Green chili, 3-4, finely chopped
8. Chili sauce, 1-2 tsp
9. Soy sauce, 1 tsp
10. Lime juice or vinegar, to taste
11. Paneer / Cottage cheese cubes, 1 cup
12. Coriander leaves, to garnish
13. Corn flour, 2 tsp

1. Heat butter and oil in a pan. Fry garlic pieces in this. Then add onion and fry it a bit. Then add capsicum and spring onion. Add green chili and mix well. Cover and cook till capsicum softens a bit.
2. Then add chili sauce, soy sauce and lime juice. Add vinegar instead of lime juice if you want authentic chinese flavor.
3. Mix corn flour with water and make paste. Add this to the pan. Add paneer cubes. Cover and cook so that the paneer get soaked in the masala.
4. Garnish with coriander leaves and serve.

Monday, June 20, 2011

Stuffed Capsicum

1. Capsicum, 4 halves
2. Onion, 1 cup
3. Salt, to taste
4. Turmeric, 1/2 tsp
5. Chili powder, 1-2 tsp
6 .Ginger-garlic paste, 2 tsp
7. Dessicated coconut, 3 tsp
8 .Chick pea flour, 2 tsp
9. Ground peanut, 1 tsp
10. Pohe / Beaten rice, 2 tsp
11. Ground cumin, 1 tsp
12. Ground coriander, 1 tsp
13. Rice flour, as required

1. Fry onion in oil till it pink. Then add salt and turmeric. Mix again. Add chili powder, ginger-garlic paste, dessicated coconut, chick pea flour, ground peanut, pohe, ground cumin, ground coriander and stir well.
2. Stuff this in capsicum. Close with rice flour so the stuffing doesn't come out while frying. Once done, shallow fry.
3. Serve as a side-dish or an appetizer.

Sunday, June 19, 2011

NaraLachi Barfi (Coconut Fudge)

1. Coconut, 1 cup
2. Potato, 1 (medium sized)
3. Sugar, 1/2 cup
4. Cardamom powder, 1/4 tsp
5. Ghee

1. Break open the coconut and grate it. If you can't do this, then take the coconut pieces and grind them. Grate the potato as well.
2. In a pan, add coconut paste, grated potato and sugar.
3. Turn the gas on and keep on stirring the mix. Cook the coconut. There is no need to add milk or ghee to this. As the coconut cooks, oil will start separating.
4. Once a ball can be formed from this, add cardamom powder.
5. Apply ghee on a plate and pour this mix. Flatten it with a spatula and cut in desired shape. Let it cool. Then break the pieces and store in an airtight container.

Friday, June 17, 2011

Vegetable Soup

1. Bottle gourd, steamed, 1 cup
2. Onion, steamed, 1 cup
3. Spring onion, 1/2 cup
4. Ginger, chopped
5. Vegetable stock, 1 cup
6. Cheese
7. Butter
8. Salt
9. Mixed herbs
10. Oregano
11. Black pepper
12. Coriander

1. In a grinder, add bottle gourd, onion, stock and ginger pieces. Make a paste.
2. In a skillet, add butter. Fry spring onion, ginger and mixed herbs. Then add the vegetable mix. Bring it to a boil. Then add oregano. Serve with cheese.

Mixed fish

1. Mackerel / surmai, 5
2. Pomfret, 3 pieces
3. Turmeric, 1/4 tsp
4. Salt, to taste
5. Chili powder, 2 tsp
6. Paste of ginger, garlic, green chili and coriander, 1/5 tsp
7. Oil, 2 tsp
8. Garlic, 4
9. Kokam, 2-3
10. Dessicated coconut - fry, 1 cup

1. Marinate the fish pieces in salt and kokam for an hour. Once marinated, add chili powder, turmeric, green paste. Mix well. Leave it for 20 minutes.
2. Fry dessicated coconut on a pan. Grind this with 2 cloves of garlic.
3. Add this coarse powder of coconut and garlic to the fish mix. Make sure it is spread uniformly on all the fish pieces. Leave it for 15 minutes.
4. Heat a pan and add oil to it. Add chopped garlic to it. Once they turn pink, add the fish one by one into the pan. Cover and cook for 2-3 minutes. Take the lid off, turn the fish so other side cooks. Cover for 2 minutes. Garnish with coriander leaves and serve.

Italian Chicken Salad

1. Iceberg lettuce
2. Baby corn
3. Green apple
4. Zucchini
5. Squash
6. Basil
7. Parmesan
8. Rosemary
9. Oregano
10. Mayonnaise
11. Olive oil, 2 tsp
12. Chicken salami
13. Tomato, diced
14. Garlic, chopped
15. Mushroom, 2 tsp
16. Olives, 2 tsp
17. Boiled pasta, 2-3 tsp
18. Salt
19. Black Pepper

1. Keep the lettuce in cold water so it remains crisp. Dice all the vegetables and fruits.
2. In a bowl, add zucchini, squash, tomato, garlic, mushroom, corn, olives, olive oil, green apples, boiled pasta, chicken salami, oregano, rosemary herbs, light mayonnaise, basil and lettuce.
3. Season and serve with parmesan cheese.

Chunky Mexican Salsa

1. Prawns, cooked, 1/2 cup
2. Corn, 2 tsp
3. Onion, 2 tsp
4. Salt
5. Sugar
6. Avocado, diced, 1
7. Coriander
8. Tomato sauce, 1 cup
9. Tabasco sauce, 2 tsp

1. Add tomato sauce and tabasco sauce. Mix well.
2. Take small prawns (without tails) and add coriander to it. Add avocado. Alternatively, you can add olives or raw mango pieces. Then add diced onion and corn.
2. Add tomato sauce to it. Then add salt and sugar to taste. add lime juice in the end and serve the salsa.

Grilled prawns with mango ratatouille

1. Prawns
2. Capsicum, 2-3 tsp
3. Carrot, diced, 3 tsp
4. Onion, 2 tsp
5. Lime juice
6. Mango pulp, 5 tsp

1. Marinate prawns in salt and lime juice for 30 minutes. Then grill and keep aside.
2. In a bowl, mix capsicum, carrot, onion, mango pulp and salt properly.
3. Serve the grilled prawns with mango ratatouille as an appetizer.

NOTE: Another nice recipe is Grilled Shrimp with Mango Salsa

Suke Bombil Chutney / Dry bombay duck chutney

1. Suke bombil / dry bombay duck pieces, 4-5
2. Onion diced, 1/2
3. Ginger-garlic paste, 1 tsp
4. Malwani masala, 1 tsp
5. Kokam, 4-5
6. Salt
7. Oil
8. Coriander leaves

1. Soak suke bombil in water for 10 minutes so they become soft. Then take them in your hand and press hard to take the water out. Keep aside.
2. Heat oil in a pan. Fry onion in this. Add ginger-garlic paste to this. Then add malwani masala. Mix well. Now add in the suke bombil. Add kokam and little salt. Don't add too much salt as bombil already has salt. Add coriander leaves for garnishing.

Kalwyacha Suka / Fresh water clam gravy

1. Soft part of clams / Kalwa, 1 cup
2. Onion, diced, 1 cup
3. Ginger-garlic paste, 1 tsp
4. Turmeric, 1/2 tsp
5. Malwani masala, 1 tsp
6. Kokam, 2-3
7. Ole khobare / Dessicate coconut, 3 tsp
8. Salt
9. Oil
10. Coriander leaves

1. Heat oil in a pan. Fry the onion in this. As it turns pink, add malwani masala. Once oil separates, add soft part of clams. Mix well and then add kokam pieces. Add little ginger-garlic paste, salt, dessicated coconut, turmeric, coriander. Mix well.

Malwani Clam Curry (Tisaryachi Ekshipi)

1. Clams, 1 cup
2. Onion, julienned, 1/2 cup
3. Onion diced, 1/2 cup
3. Dessicated coconut, 1/2 cup
4. Potato, 1
5. Kokam 5-6
6. Ginger-garlic paste 1 tsp
7. Malwani masala, 1 tsp
8. Turmeric
9. Coriander
10. Salt
11. Oil

1. Fry onion in oil. Once it turns pink, add dessicated coconut. Transfer to a bowl once done. Grind these with malwani masala and ginger-garlic paste. Add some water to make paste.
2. Add diced onion to pan in oil. Fry till they turn pink. Then add ginger garlic paste, malwani masala, turmeric, diced potato, clams, water, salt and coriander. Add kokam pieces. Add the ground paste made earlier to the pan. Stir and mix well.
3. Garnish with coriander leaves.

Thursday, June 16, 2011

Kaju-NaraL Barfi

1. Cashew nuts powder, 1 cup
2. Ole khobare / Dessicated coconut, 1 cup
3. Ghee
4. Sugar, 1 cup
5. Cardamom powder, to taste

1. In a pressure cooker, cook the mixture of ground cashew nut, dessicated coconut and sugar.
2. Once cool, fry this mixture in ghee. Add cardamom powder. Fry properly.
3. On a plate, apply some ghee. Pour this mix and then cut into pieces.
4. Garnish with almond and cashew nut pieces. Let them cool and store in an airtight container.

Upawasachi Frankie

1. Potatoes, boiled and cut in cubes
2. Paneer / Cottage cheese, cubes, 1 tsp
3. Pomegrante, 1 tsp
4. Green chili, 3-4 finely chopped
5. Coriander
6. Ginger, chopped, 1 tsp
7. Cashew nuts, cut in small pieces
8. Salt, to taste
9. Ghee
10. Cumin seeds, 1 tsp
11. Rotis, 2

1. Heat skillet. Add ghee. Once it melts, add cumin seeds and chopped green chili. Add some ginger if you like. Then add potato pieces to it. Add salt to it. Fry it properly. Then add pomegranate, cashew nut pieces and paneer. Garnish with coriander leaves. Transfer to a bowl.
2. Heat pan and add some ghee to it. Put the roti on it and fry it a bit. Then put this stuffing in the center. Fold the outer sides of the roti and fry it till roti turns brownish.
3. Serve hot.

NOTE: For this recipe, you can use chapati made from shingadyacha peeth as well.

Daliya kheer

1. Wheat grains, 1 cup
2. Sugar, to taste
3. Ghee, 2 tsp
4. Cardamom powder, 1-2 tsp
5. Cloves, 2
6. Milk

1. Soak the wheat grains in water for half an hour. Then take the cover from the grains off. Grind these grains coarsely. Dry this mix and then daliya for kheer is ready.
2. In a pressure cooker, take 2 cups water and daliya and cook it.
3. Take ghee in pan, fry cloves and the cooked daliya in this ghee. Then add cardamom powder, sugar, milk and cok this.
4. When serving, add some ghee on top!

Palak Chaat

1. Spinach leaves, 4
2. Maida / Refined flour, 1 cup
3. Chickpea flour, 1 tsp
4. Corn flour, 1-1.5 tsp
5. Yoghurt, 4 tsp
6. Green Chutney
7. Tamarind chutney
8. Black salt
9. Potato, boiled and mashed
10. Ground cumin
11. Shev
12. Salt
13. Oil

1. Heat oil in a pan.
2. In a bowl, add maida, chickpea flour, salt and corn flour. Mix. Add water and mix again. make sure there are no lumps.
3. Dip the spinach leaves in this and deep fry. Its better to use bigger leaves of spinach for this recipe. When placing these, don't place on top of each other. Place individually so they remain crisp.
4. Place mashed potato on top of the deep fried spinach leaves. Add some full-cream yoghurt, green chutney, tamarind chutney, black salt, ground cumin, chili powder and shev. you can use palak shev for this. Garnish with coriander leaves.

Pani for pani puri

1. Green Chutney, 2-3 tsp
2. Tamarind chutney, 1-2 tsp
3. Chili powder, 1/2 tsp
4. Black salt, to taste
5. Ground cumin, 1 tsp
6. Salt, to taste

1. Take some water in a bowl. Add green chutney, chili powder, tamarind chutney, black salt, ground cumin and salt. Mix well. Pani is ready.

Green Chutney for Chaat

1. Mint leaves, 1 cup
2. Coriander leaves, 1 cup
3. Green chili, 4-5
4. Salt

1. Grind all the ingredients and make a paste. Green chutney is ready.

Tamarind Chutney for Chaat

1. Tamarind pulp,
2. Sugar or jaggery, to taste
3. Salt
4. Ground cumin, 1 tsp
5. Black salt, 1 tsp

1. In a bowl, mix tamarind pulp and water. Add sugar or jaggery and mix properly. Add rest of the ingredients. Mix it well and chutney is ready.

Strawberry Dessert

1. Strawberry, crushed
2. Gelatin, 1 tsp
3. Sugar, 1/4 cup
4. Milk, 1 cup
5. Cream, 2 cup

1. In a pan, add milk and sugar. Heat it till sugar melts. Cool it.
2. Melt gelatin in hot water.
3. In a bowl, add milk and sugar mix. Add cream to this. Then add gelatin and strawberry crush to this. Mix properly.
4. Set in fridge for 30-45 minutes.

Palak Shev

1. Spinach leaves, 10-12
2. Corn flour, 3-4 tsp
3. Salt
4. Oil

1. Place 5-6 spinach leaves on top of each other. Roll them up and then thinly slice them.
2. Wet your hands to separate these leaves. Add salt and corn flour to these leaves and deep fry.

Chocolate mousse

1. Dark chocolate, 125 g
2. White chocolate, for garnishing, 50 g
3. Vanilla essence, 4-5 drops
4. Butter, 25 g
5. Marshmallows, 75 g
6. Double cream, 140 g

1. Boil water in a pan. Take a bowl on top of this boiling water pan. Add dark chocolate pieces, marshmallows, butter and little water to it. Once chocolate is melted, take the bowl off.
2. In another bowl, whip double cream properly. Add 4-5 drops of vanilla essence and mix it in carefully.
3. Add the cream to the chocolate. Mix well. Transfer to containers in which you want to eat it later. Grate white chocolate on top and set in the fridge for 20-25 minutes.

Khada Masala Mutton

1. Mutton, 250 g
2. Yoghurt
3. Coriander powder
4. Ginger-garlic paste
5. Chili powder
6. Turmeric
7. Cloves, 2-3
8. Bay leaves, 2-3
9. Black peppercorns, 5-6
10. Cardamom pods, 1-2
11. Cinnamon stick, 1
12. Rose water (optional)
13. Ghee

1. In a pan, heat ghee. Add bay leaves, black peppercorns, cloves, cardamom, cinnamon stick and fry all these properly. Fry ginger-garlic paste now. Add mutton pieces to this and mix it well so all the pieces are covered in the masala properly.
2. In a bowl, mix chili powder and coriander powder in yoghurt. Mix well and add this to the pan.
3. Add some turmeric and salt to taste. Cook the mutton properly. Add rose water if you like. Serve hot with naan.

Monday, June 13, 2011

Murg Musallam

1. Chicken, 1.5 kg
2. Onion, 1-2
3. Garlic, 4 cloves peeled
4. Ginger, 4 cm cube,peeled and coarsely chopped
5. Almonds, 25g blanched, slivered
6. Ground cumin, 2 tsp
7. Ground coriander, 2 tsp
8. Ground turmeric, 1/2 tsp
9. Paprika, 1 tbs
10. Cayenne pepper, 1/4 tsp
11. Salt, 1/2 tsp
12. Vegetable oil
13. Lemon juice, 2 tbs
14. Coarsely ground black pepper, 1/2 tsp
15. Garam masala, 1/2 tsp

For the marinade:
1. Ginger, 2.5 cm cube, peeled and coarsely chopped
2. Garlic, 2 large cloves, peeled
3. Yoghurt, 6 Tbs.
4. Turmeric, 1/2 tsp.
5. Salt, 1 and 1/4 tsp.
6. Cayenne pepper, 1/4 – 1/2 tsp
7. Freshly ground black pepper

1. Put the ginger, garlic and 3 tbs of yoghurt into the blender to make a fine paste.
Add the turmeric, salt, cayenne and black pepper. Blend for a second to mix. Empty into a bowl. Add the remaining 3 tbs. of the yoghurt to the marinade and beat in with a fork.
2. Skin the entire chicken with the exception of the wing tips. Skin the neck.
Put the chicken breast up, in a large bowl or on a platter and put the giblets and neck near it. Rub the chicken, inside and out with the marinade. Set aside unrefrigerated for 2 hours.
3. Meanwhile, put the onions, garlic, ginger and almonds in the blender and make a paste. Add the cumin, coriander, turmeric, paprika, cayenne and salt. Blend again to mix.
4. Put the oil in a large non-stick pan over medium-high heat. When hot, put in this paste. Fry stirring for 8 – 9 minutes. Add the lemon juice, black pepper and garam masala. mix. Turn off the heat and let this cool.
5. Pre heat the oven to 180C/350F.
6. When the chicken has marinate for 2 hours, spread out a large sheet of aluminium foil, large enough to enclose the chicken. Put the chicken, breast up, in the centre of the foil and put the giblets near it. Rub the chicken inside out with the fried spice mix. Bring the ends of the foil towards the centre to form a tight packet. All the ’seams’ should be 5 cm (2 inches) above the floor of the packet.
7. Put the wrapped chicken on a baking tray and bake for one and a half hours or until chicken is tender.

Macaroni Beef Soup

1. Beef with bones (short ribs or shanks), 250 g
2. Whole garlic, 1
3. Whole onion, 1
4. Leek sticks, 4-5
5. Black peppercorns, 5-6
6. Salt
7. Elbow or shell macaroni
8. Corn kernels, steamed, 1 cup
9. Cream of mushroom soup, 1 can or packet

1. Cook the beef in plenty of water together with the whole garlic, onion, peppercorns, leeks and salt. Remove scum as it rises. Simmer until the beef is tender (about two to two-and-a-half hours).
2. Remove the beef from the broth and cool. Separate the meat from the bones. Cut the meat into chunks or cubes of preferred size. Set aside.
3. Strain the broth and measure about six cups. Reheat. Cook the macaroni in the broth. When the macaroni is almost done, add the beef cubes and corn kernels.
4. Dilute the mushroom soup with a cup of broth or water. Pour into the cooking pan, stirring. Simmer until the soup thickens.
5. Off the fire, adjust the seasonings and add some chopped parsley.
6. Serve with toast spread with herbed butter.

Asian Chicken Macaroni Soup

1. Whole chicken, remove skin and fat and chop into small pieces
2. Dried shitake mushrooms, 8-10
3. Garlic, 2-3 cloves, crushed
4. Ginger, 1 one-inch piece, grated
5. Soy sauce
6. Oyster sauce
7. Dash of sesame oil
8. Salt and pepper
9. Dash of white wine
10. Macaroni, 1 pack, cooked
11. Cabbage, grated

1. Prepare the chicken. Marinate the chicken pieces with grated ginger, salt, pepper, dash of sesame oil, soy sauce and oyster sauce for at least an hour.
2. Soak dried shitake mushrooms in water till softened. Wash and slice thinly. Marinate the mushrooms with pepper, pinch of sugar, oyster sauce, soy sauce, sesame oil and white wine for at least an hour.
3. Place marinated chicken, mushrooms, garlic in a deep pot. Add water until 3/4th of the pot.
4. Bring to a boil, lower heat and simmer for at least 1 hour. Otherwise, you can place it in the microwave for 60-90 minutes. Just make sure you check occasionally to make sure it does not boil dry. Add more water if required.
5. Season the soup with salt, pepper and soy sauce.
6. When ready, spoon macaroni into bowls and pour the soup over the macaroni.
7. Garnish with cut chili, sprig of coriander leaves, grated cabbage and chopped spring onions.

Spicy chicken petal with honey-chili sauce

1. Chicken breast
2. Dessicated coconut, 1 cup
3. Coriander seeds
4. Turmeric
5. Garlic, finely chopped
6. Chili flakes
7. Chaat masala
8. Lime juice
9. Butter
10. Corn flour paste
11. Ginger-garlic paste
12. Onion, diced
13. Cinnamon stick
14. Black peppercorns
15. Cloves
16. Cumin Seeds
17. Nutmeg powder
18. Mint leaves
19. Soy sauce
20. Honey

1. Marinate chicken breasts in turmeric and salt for an hour or so.
2. In a pan, dry fry coriander seeds, cinnamon stick, black peppercorns, clove, cumin seeds and nutmeg powder. Grind them and leave the masala aside.
3. In a pan, add some butter. Once the butter melts, fry chopped garlic, coriander seeds, chili flakes and dessicated coconut. Then add turmeric, chaat masala and salt. Transfer it to a bowl.
2. Slit the marinated chicken breast horizontally, so that a pocket is made. Add the stuffing into this slit. Marinate for half an hour. Shallow fry in butter.
3. To make the honey-chili sauce, take butter in a pan. Fry onion till it turns golden brown. Add ginger-garlic paste, the dry masala made earlier, chili flakes, mint leaves, water. Boil this mixture. Then add soy sauce. Add corn flour paste for thickness. Add more mint leaves and honey.
4. When serving, cut the chicken breast vertically in 2 parts, pour the sauce on top.

Veg Biryani

1. Carrot, 1 cup
2. Peas, 1 cup
3. Onion, vertical slices
4. Ginger-garlic paste
5. Green chili, chopped
6. Mint
7. Butter / Ghee
8. Chili powder
9. Garam masala
10. Turmeric
11. Dry fruits, chopped
12. Lime juice
13. Rice
14. Yoghurt, 2 tsp
15. Salt

1. Heat a pan. Add butter or ghee to this. Let it melt. Add carrots and peas. Since they are boiled already, don't overcook. Then transfer to a bowl.
2. In the same pan, add more butter. Fry onion till brown. Add ginger-garlic paste, green chili, turmeric, chili powder, garam masala, mint leaves, yoghurt and dry fruits. Add some water and then the fried carrot-pea mix. Add some salt to taste.
3. In a kadhai, fry cooked rice in butter. Add the mix made earlier to this rice. Add lime juice and salt.

Corn Soup

1. Corn mix
2. Corn flour paste
3. Ginger
4. Garlic
5. Ghee
6. Salt and pepper

1. In a pan, add ghee. Fry ginger and garlic pieces in this ghee. Once brown, add corn mix to this. Fry corn properly.
2. Add corn flour paste to this. and bring it to a quick boil.
3. Serve with some fresh cream.

Macaroni Corn Soup

1. Macaroni, 1 cup
2. Corn kernels, ground to make paste OR creamed corn can, 1/2 cup
3. Butter, 1 tsp
4. Salt
5. Black pepper
6. Coriander leaves
7. Cheese
8. Water, 3 cups
9. Fresh cream

1. In a microwave-safe bowl, add butter and corn. Set the microwave on high for 2 minutes. After 2 minutes, take the bowl out and mix corn properly with melted butter. Add salt, black pepper, macaroni and water. Add some coriander or basil.
3. Leave the bowl in the microwave set for 8 minutes on high power.
4. Take the bowl out and mix properly with a ladle. When serving, add some fresh cream, black pepper and cheese.

Eggless Cake (in microwave)

1. Condensed milk, 1 cup
2. Butter, 1/2 cup
3. Soda, 1/4 tsp
4. Cardamom powder
5. Baking powder, 1/2 tsp
6. Maida, 1/2 cup

1. In a bowl, add butter and condensed milk. Beat properly for 5-7 minutes.
2. Add maida, baking powder and soda together. Add spoon by spoon to the butter mix.
3. For this mix, we need to achieve dropping consistency. If the mix is too thick, add milk.
4. Transfer the mix in a cake pan. Turn the microwave on combination for 7 minutes.
5. Cut into pieces when cold.

Veggie Patty

1. Bread slices, roasted in butter on pan
2. Red lentils / masoor, boiled
3. Onion, diced
4. Potato, boiled and mashed
5. Radish leaves, chopped
6. Shev
7. Corn flakes, fry on pan and then grind
8. Carrot, grated
9. Cabbage, grated
10. Lime juice
11. Cumin powder
12. Aamchur powder
13. Green chili and garlic paste
14. Tomato sauce
15. Salt

1. Heat oil. Fry radish leaves, chili-garlic paste, cumin powder, amchur powder and salt. Mix well till the leaves start to wilt. Add boiled red lentils. Stir and then turn gas off. Transfer to a bowl
2. To this bowl, add mashed potato, onion and salt. Mix is ready.
3. Make small balls, roll in corn flakes powder and shallow fry in oil till they turn golden brown.
4. Place on bread slices, put some onions, shev, tomato sauce and paneer slice on top. Garnish with grated carrot and cabbage.

Sanjeche parathe

1. Wheat flour
2. Paneer, grated
3. Potato, boiled and grated
4. Turmeric
5. Chili powder
6. Carom seeds (owa)
7. Coriander powder
8. Green paste, grind green chili and ginger
9. Semolina
10. Sugar and salt to taste
11. Asafoetida.
12. Coriander leaves
13. Ghee

1. In a bowl, make a dough using wheat flour, turmeric, asafeotida, carom seeds and coriander leaves. Let it rest for 2 hours.
2. In pan fry semolina in ghee. Transfer it to a bowl. Add salt, sugar, green paste, potato and paneer.
3. Use this stuffing inside the dough and make stuffed parathe.
4. Serve hot.

Spicy roll with onion sauce

1. Bottle gourd / dudhi, grated, 1 cup
2. Semolina, 1.5 cup, roasted
3. Green chili-garlic-ginger paste
4. Asafoetida
5. Curry leaves
6. Turmeric
7. Mustard seeds
8. Cumin seeds
9. Salt
10. Chili powder
11. Chaat masala
12. Lime juice
13. Onion paste
14. Ground peanut
15. Dessicated coconut
16. Coriander leaves
17. Yoghurt, 2 tsp

1. In a bowl, add grated bottle gourd, semolina, green chili-ginger-garlic paste, turmeric, salt, coriander leaves, lime juice and sugar. Mix and make dough.
2. Make big balls and steam them. Make small pieces and deep fry them.
3. To make onion sauce, add onion paste, peanut powder, coriander leaves, chili powder, salt and yoghurt. Mix well.
4. In a pan, heat oil for phodni. Splatter mustard seeds, cumin seeds and curry leaves. Pour this over the onion sauce.
5. Garnish with dessicated coconut and coriander.

Chicken Liver Dry

1. Chicken liver, 250 g
2. Chili powder
3. Turmeric
4. Asafoetida
5. Green paste - Coriander, Mint, Ginger and Garlic in equal proportion.
6. Chaat Masala
7. Lime juice
8. Coriander

1. In a bowl, marinate the chicken liver with chili powder, turmeric, asafoetida and green paste. Leave it in the fridge for at least half an hour.
2. Heat oil in a pan. Add the marinated liver and fry for 2-3 minutes.
3. Add chaat masala and lime juice. Cover and cook for 5-7 minutes
4. Now add salt. If you add salt before, the liver wont cook.
5. Garnish with coriander leaves.

NOTE: Chicken liver is healthier to eat than chicken breast or thigh as it has less fat. Also, it has iron and vitamins so a healthy option.

Green Chicken Dry

1. Chicken, boneless, 200g
2. Whole cardamom, 2
3. Bay leaves, 3
4. Cloves, 3
5. Cinnamon piece, 1
6. Black pepper, 3
7. Garlic, 2 cloves
8. Green chili, 2-3
9. Coriander
10. Turmeric, 1/2 tsp
11. Asafoetida

1. Heat oil in a pan. Add Khada masala, that is, all the whole spices: cloves, cardamom, cinnamon, pepper and bay leaves. Fry properly.
2. In a grinder, make a fine paste of garlic, green chili and coriander. Add this to the pan. Add turmeric, asafoetida and fry this masala for sometime.
3. Add chicken to this and mix properly with the masala. Cook for 2-3 minutes.
4. Add salt to taste. Then cover and cook till the chicken is tender.
5. Garnish with coriander and serve hot.

Friday, June 10, 2011

Jackfruit Koshimbir

1. Onion, 1/4 cup (optional)
2. Coriander
3. Raw jackfruit piecesaccche gare, 1 cup
4. Coconut, 1/4 cup
5. Sugar
6. Peanut, ground, 3-4 tsp
7. Salt
8. Asafoetida
9. Dry red chili
10. Cumin seeds
11. Turmeric
12. Mustard seeds
13. Lime juice
14. Oil

1. In a bowl, take jackfruit pieces. Add onion, coconut, ground peanut, sugar to taste and salt. Mix well. Add lemon juice and mix again.
2. Heat oil in a pan. Fry dry red chili pieces. Splatter mustard seeds. Add cumin seeds and asafoetida. Turn the gas off. Add turmeric. Pour this over the mix in the bowl. Garnish with coriander leaves.

Cake pudding

1. Cake pieces, cut into square
2. Mixed fruit can, 1 cup
3. Mixed fruit syrup, 1/2 cup
4. Custard, 1/2 cup
5. Cherry pieces, 1/2 cup

1. Take a bowl, place the cake pieces in it. Add fruit pieces on top. Add enough syrup to soak this mix.
2. Add custard and cherry pieces. Set it in fridge for an hour.

Pasta peperonata

1. Pasta, cooked, 1 cup
2. Onion, diced, 1 cup
3. Cheese, grate
4. Spring onion, finely chopped, 1 cup
5. Tomato, diced, 1 cup
6. Capsicum, diced, 1/2 cup
7. Butter
8. Salt
9. Ginger-garlic paste
10. Mixed herbs
11. Black pepper

1. Heat butter in a pan. Fry onion in this butter. Add tomato, capsicum and spring onion. Fry ginger-garlic paste later.
2. Add salt, black pepper to taste. Stir in the pasta. Add grated cheese on top and serve.

Veg Lollipop

1. Red kidney beans (Rajma), boiled
2. Paneer
3. Capsicum
4. Spring onion
5. Sesame seeds
6. Garam masala
7. Chili powder
8. Turmeric
9. Salt
10. Green chili paste

1. In a bowl, mash red kidney beans and paneer so that they are smooth, without lumps. Add capsicum, turmeric, chili powder, salt, green chili paste, lemon juice, garam masala, spring onion and mix together.
2. Add breadcrumbs in the end to make a dough. Make balls from this dough.
3. Roll in sesame seeds and shallow fry in pan.
4. Once done, place on sticks and serve lollipop.

Thursday, June 9, 2011


1. Bhajani, 2 tsp
2. Kulith peeth / Horse gram flour, 2 tsp
3. Sugar, 1 tsp
4. Onion, diced, 1 cup
5. Turmeric, 1 pinch
6. Salt, to taste
7. Ginger-garlic paste, 1 tsp
8. Ole khobare, 2 tsp
9. Mustard seeds
10. Curry leaves
11. Coriander leaves

1. In a bowl, mix together bhajani, kulith flour, sugar, onion, turmeric, salt, ginger-garlic paste, coconut. Mix well in 2-3 teaspoons of oil.
2. Wrap it in a clean cloth and steam for 5-7 minutes. It should cook in this time.
3. Unwrap it and make a dough again.
4. Make small patties.
5. In a pan, heat oil. Splatter mustard seeds and add asafoetida, turmeric and curry leaves. Add the patties to the pan and fry them in this oil. Cover for a minute.
6. Garnish with coriander leaves and dessicated coconut and serve hot!

Mushroom-Pea Masala

1. Mushroom, 1 cup
2. Peas, 1 cup
3. Onion, 1 cup
4. Tomato paste 1/4 cup
5. Cashew nut paste
6. Ginger-garlic paste, 1-2 tsp
7. Chili powder, 1 tsp
8. Garam masala, 1 tsp
9. Coriander leaves, to garnish
10. Salt, to taste

1. Heat oil in a pan. Fry onions till they turn pink. Add ginger-garlic paste to it and cook it till oil separates.
2. Add chili powder, garam masala and diced tomatoes. Cook well.
3. Add peas and mushroom to this and mix properly.
4. Mix in the cashew nut paste and garnish with coriander leaves.

NOTE: To make cashew nut paste, soak the nuts in water for some time and grind them.

Dry chicken gravy

1. Boneless chicken, 1 bowl
2. Dessicated coconut, dry roasted
3. Malawani masala, 3 tsp
4. Onion, diced, 1 cup
5. Ginger-garlic paste
6. Mint leaves
7. Coriander leaves
8. Tomato, diced
9. Green chili, 3-4 pieces

1. Heat oil in a pan and fry onion in it.
2. In a grinder, make a paste of coriander, ginger, garlic, mint leaves, green chili and tomato.
3. Add this paste to the pan and cook it properly.
4. Add malwani masala and stir properly. Add chicken pieces and salt.
5. Mix well and add some water. Cover and cook for 5-7 minutes.
6. Once cooked, add dessicated coconut. Mix again and cover for a minute.

NOTE: If you don't want a thick gravy, you can make curry by adding more onion and tomato to the recipe.

Paneer peri peri

1. Paneer
2. Dry red chili
3. Salt
4. Ginger-garlic paste
5. Vinegar
6. Sugar
7. Coriander leaves

1. In a fry pan, take vinegar and dry red chili pieces. Fry chili properly. Add salt, transfer to a grinder and make fine paste.
2. Heat oil in a pan. Add ginger-garlic paste and fry it completely till oil separates. (You can add onion if you want, but tastes nice without onion as well).
3. Add the chili paste to this and fry again. Add pinch of sugar, salt to taste and then add paneer pieces. Garnish with coriander leaves.

NOTE: Instead of paneer, tofu, chicken can be used.

Corn cream tikka

1. Sweet corn cream, 1 can
2. Black pepper
3. Corn flour
4. Ginger, chopped
5. Lime juice / Vinegar
6. Sugar
7. Mustard seeds
8. Spring onion, chopped

1.In a pan, take sweet corn cream and black pepper. Heat in a pan till solid ball is formed. Let it cool.
2. Make small patties with this mix and roll them over in corn flour. Deep fry and serve with the chutney.
3. To make chutney, heat oil in a pan. Fry ginger pieces and let the mustard seeds splatter. Add salt, lime juice / vinegar and some sugar to taste. Stir well. Add spring onion and turn the gas off. Chutney is ready.

Chaat Masala

1. Coriander seeds, 1 cup
2. Cumin seeds, 1 cup
3. Red chili powder, 1 cup
4. Aamchur powder, 1 cup
5. Black pepper powder, 1/4 cup
6. Black salt, 1/4 cup

1. Roast coriander seeds, cumin seeds, red chili powder and aamchur powder.
2. Grind all ingredients together and store.


1. Chick pea dal / Chana dal, 1 cup
2. Rice, 1/2 cup
3. Udid dal, 1/2 cup
4. Wheat grains, 2 tsp
5. Cumin seeds, 1/4 cup
6. Coriander seeds, 1 tsp
7. Dry red chili, 1/4 cup
8. Fenugreek seeds, 1 tsp
9. Asafoetida, 1 tsp
10. Mustard seeds, 1 tsp
11. Turmeric powder, 1 tsp
12. Salt, 1 tsp

1. Roast chana dal, rice, udid dal, wheat grains, cumin seeds, coriander seeds and red chili separately without oil. Don't roast rest of the ingredients.
2. Ground these ingredients with the rest.
3. Store in an airtight container.

NOTE: Eat this with hot rice, ghee and salt.

Wednesday, June 8, 2011

Crab Meat Burger

1. Crab meat, 250 g
2. Onion, 1 diced
3. Tomato, 1 diced, 1 sliced
4. Black pepper
5. Salt
6. Red chili powder
7. Burger rolls
8. Garlic, finely chopped
9. Spinach leaves, chopped

1. In a bowl, mix together onion, tomato, black pepper, chili powder, crab meat, salt and garlic pieces.
2. Make patties of these mix and shallow fry them.
3. Once all the patties are fried, use the same pan to fry garlic pieces and then the chopped spinach. Add salt and pepper on top and set it aside.
4. Use the same pan to fry tomato slices. You can use them in the burger uncooked as well.
5. Toast the burger rolls. Cover them with spinach and tomato slices. Place the crab meat patty on top and serve.

NOTE: If you want to make the burgers in advance, then fry onion and tomatoes in oil. Then add to the crab meat. This way they'll last longer.

Jhinga Tika

1. Prawns
2. Yoghurt, 3 tsp
3. Dessicated coconut and dry red chili, ground together, 3 tsp
4. Ginger-garlic paste, 1 tsp
5. Garam Masala
6. Malawani Masala
7. Salt
8. Coconut milk
9. Kokam paste
10. Coriander leaves, to garnish
11. Tomato slices, to garnish

1. To make the marination, mix the following ingredients in a bowl: yoghurt, dessicated coconut and red chili paste, ginger-garlic paste, garam masala, malawani masala, kokam paste, salt and coconut milk. Mix properly.
2. Slit prawns to make a little hole into them. Slid the tail through this hole to make a knot. The prawns should look as they have crowns on their heads.
3. Mix the prawns in the marination for 15-20 minutes.
4. Heat oil in a pan and cook the prawns. While cooking, add coriander leaves on top of the prawns.

NOTE: Do not deep fry prawns else the marination will not stick to the prawns.

Gajar Halwa / Carrot Pudding

1. Carrots, grated, 2 cup
2. Sugar, as per taste
3. Milk, sufficient to cook carrots
4. Ghee
5. Cashew nuts
6. Cardamom powder

1. In a pan, add carrots and milk. Cook the carrots on low flame. Add more milk if required.
2. Add cashew nuts, ghee and cardamom powder. Mix well.
3. Serve hot or cold.


1. Ground cashew nut, 1 cup
2. Sugar, 1/2 cup
3. Ghee
4. Milk, 1/4 cup

1. Take a kadhai and heat it. Once hot, add sugar and milk and let it melt.
2. Add cashew nut powder to this and mix well.
3. Keep on stirring till a ball is formed.
4. Take a plate and coat it with ghee. Spread the cashew mix on the plate evenly. Cut into small diamond-shaped pieces. Let it cool and store in an airtight container.

NOTE: You can use cardamom powder as well. I don't like it so haven't included in the recipe

Ale pak

1. Ginger, grated and ground, 1 cup
2. Sugar, 2 cups
3. Malai or milk powder, 1/2 cup

1. In a kadhai, put all the ingredients together. Let the sugar melt in the ginger moisture. Keep stirring continuously.
2. Coat a plate with ghee. Put the ginger mix on this plate and spread evenly. Cut into pieces with the help of a knife. Store in an airtight container.

NOTE: Good for cough.

Tuesday, June 7, 2011

Spinach Salad

1. Spinach, chopped
2. Yoghurt
3. Sugar, 2 tsp
4. Mustard seeds
5. Cumin seeds
6. Green chili
7. Ginger,

1. In a bowl, mix together sugar and yoghurt. Add this to the chopped spinach leaves. Mix well.
2. Heat oil. Let mustard seeds and cumin seeds splatter. Add ginger and green chili. Fry for a minute. Pour on top of the spinach-yoghurt mix.

Mozzarella capsicum bullet

1. Mashed potato, 1
2. Capsicum, chopped, 2 tsp
3. Onion, diced, 2 tsp
4. Corn kernels, 1 tsp
5. Chaat masala, 1/2 tsp
6. Ginger-garlic paste, 1 tsp
7. Flour (maida), 2 tsp
8. Breadcrumbs, 2 tsp
9. Chili powder, 1/2 tsp
10. Salt, to taste
11. Cheese

1. In a bowl, add mashed potato, capsicum, cheese, onion, chat masala, salt, ginger-garlic paste and chili powder. Mix properly.
2. Make a thin paste of maida and water.
3. Make bullets of the potato-cheese mix, dip in the maida paste and roll them in the breadcrumbs. Deep fry and serve with sauce.

Upasache Soup

1. Coconut milk (for consistency)
2. Almonds, soak in water for 5 hours and take skin off
3. Green chili
4. Shingadyacha peeth / Water chestnut flour, 1 tsp (for thickness)
5. Black salt

1. Grind almonds without adding water to it.
2. Heat oil in a kadhai. add green chili and fry them. Add shingadyacha peeth and fry it till it goes brown.
3. Add coconut milk to this and mix continuously so that lumps aren't formed. Add little water so its not too thick. Let it boil.
4. Add ground almonds (or almond meal) and black salt for taste.
5. Serve this soup hot when fasting.

Cheesy Circles

1. Wheat flour, 2 tsp
2. Semolina / Rawa, 2 tsp
3. Chickpea flour (Futanyache peeth), 2 tsp
4. Onion, diced
5. Yoghurt, 2 tsp
6. Chili-coriander paste, 1 tsp
7. Grated cheese
8. Salt, to taste

1. In a bowl, mix onion, chili-coriander paste, yoghurt and chickpea flour. Mix properly.
2. Add wheat flour and semolina to this mix. Add water to make a dosa-like dough.
3. On a pan, make small dosa-like circles. Turn the gas off and garnish with cheese.

Monday, June 6, 2011

Dancing Potatoes

1. Potatoes, 5-6
2. Garlic cloves, 1 cup
3. Chili powder, 3 tsp
4. Salt
5. Oil
6. Lime juice

1. Half-boil the potatoes. Cut them in two vertical halves. Give a half-cut to these halves, so that a pocket is created for stuffing. Coat these pieces with salt and keep aside.
2. Grind garlic cloves, chili powder and salt.
3. Stuff the potatoes with this mixture and also cover the potatoes with this from outside.
4. Shallow fry these from both the sides. Cover and let it cook. Serve hot.

Sunday, June 5, 2011

Clam curry

1. Clams - mussels, pipi etc
2. Chili powder
3. Turmeric
4. Kokam
5. Coconut milk
6. Onion, diced
7. Coriander leaves
8. Salt, to taste

1. Fry onion in oil. Add chili powder and mix well. Add the mussels or pipi. Mix in a pinch of turmeric.
2. Mix kokam pieces in hot water. Take the pulp out. Add this pulp to the pan.
3. Cover for a minute or two to cook the clams. They shouldn't take that long to cook.
4. Uncover and add coconut milk. Mix well. Add salt to taste. Garnish with coriander leaves.

Stuffed Squid Tubes (Konkani Makul)

1. Squid Tubes, 7-8
2. Garlic + ginger paste
3. Garam Masala
4. Coriander
5. Green Chili
6. Coconut, dessicated and soaked in water
7. Salt, to taste
8. Lemon

1. Make a paste by adding all the ingredients except octopus.
2. Clean the squid tubes and stuff with the paste.
3. Fry the squid tubes in oil. Add remaining paste while frying.
4. Garnish with coriander leaves and serve with sauce.

Healthy Juice

1. Dates, 5-6
2. Pomegranate, half of a small bowl
3. Aamsul (Dried Kokam), 2-3
4. Seedless Golden Raisins, 15-20

1. Soak dates, pomegranate seeds, aamsul and raisins in boiled water for 15-20 minutes.
2. Take out extra water from the mixture and keep it aside.
3. Grind all the ingredients. Add the water set aside and strain it through a sieve.
4. Add up to 3 glasses of water to this paste. Juice is ready to serve!

Varhadi Chicken

1. Chicken Drumsticks
2. Star Anise
3. Clove
4. Dessicated coconut
5. Garam Masala
6. Ginger, garlic and coriander paste
7. Dried Red chili
8. Whole cardamom
9. Onion
10. Cardamom+ Caraway powder
11. Turmeric
12. Salt and sugar to taste
13. Coriander
14. Cinnamon stick
15. Bay leaves

1. Fry star anise, cardamom pods, clove, cinnamon stick dry till the fragrance starts to come out.
2. Fry dessicated coconut till its brownish in color.
3. Take 4-5 dried red chili pieces and fry them dry.
4. Grind the above fried ingredients in a mixer. Once coarse, add garam masala. Grind again. Add water and keep the masala paste aside.
5. Take 2 onions and cut them in 4 parts, keeping them together at the head. Keep these on gas and cook them.
6. Once its black from outside, it should be cooked from inside. Let it cool and peel the blackened skin off. The onion should be all soft now.
7. Take these onion pieces, add garlic and coriander. Make a green paste. Keep this aside as well.
8. Keep a pan to boil water.
9. Take a pan and heat oil. Add bay leaves, ginger + garlic paste. Fry it for some time.
10. Once the ginger garlic paste looks like fried, add the green paste made earlier. Add the masala, turmeric, red chili powder. Fry for a minute.
11. Add chicken drumsticks. Mix well.
12. Add cardamom+caraway powder. Stir and add the boiled water. Add sugar to taste, cover with a lid and cook for 10-12 minutes. Sprinkle some coriander.
13. Take a piece of coal and burn it till its red. Take a steel bowl, put coal and a teaspoon of ghee in it. Place this bowl in the chicken pan and cover it again. Add salt to taste.
14. Stir well and serve!

Minced lamb gravy

1. Minced lamb
2. Sesame seeds
3. Diced onion
4. Dessicated coconut
5. Eggs, beaten
6. Kolhapuri masala
7. Grated cheese
8. Salt
9. Cumin seeds
10. Tomatoes, diced
11. Chili powder

1. Grind cumin seeds, sesame seeds, dessicated coconut, tomato and chili powder.
2. Heat oil Fry onions and tomatoes. Add this ground mix and fry properly. Add kolhapuri masala, garam masala and mince meat. Mix well. Add water and cook for a while.
3. Add beaten egg to this mix. Grate some fresh cheese on top and serve this gravy with roti.

NOTE: You can use any mince for this gravy.

Green Salad with Pomegranate and Almond

Salad Dressing:
1. Lime juice, 2 tsp
2. Sugar, 1.5 tsp
3. Salt, 3/4 tsp
4. Black pepper, 1/4 tsp
5. Extra Virgin Olive oil, 5 tsp

1. Lettuce, 2 heads, trimmed and leaves torn into 2-inch pieces, 20 cups
2. Rocket, 1 bunch, cut into 1-inch pieces, 3 cups
3. Seeds from 1 pomegranate, white membrane discarded, 1.25 cups
4. Sliced almonds, 3/4 cup, toasted

1. Mix all the ingredients of the salad dressing in a bowl.
2. In a large bowl, toss lettuce, rocket, pomegranate and sprinkle almond.
3. Drizzle the dressing over the salad, toss and serve immediately.

Saturday, June 4, 2011

Raw banana flour roti

1. Wheat flour
2. Raw banana flour
3. Butter
4. Salt

1. Mix both the flours and knead dough.
2. Make a roti. Spread butter evenly. Sprinkle some wheat flour on top.
3. Using a knife make long pieces (kaap. Shankarpale karatana kartat, tase). Roll one piece and continue rolling with the next piece on top of it. Use half to make one big roll; make 2 such rolls. Press it lightly and make a roti. Once this roti is done, you should see the layers.
4. Fry this roti on pan.

Vegetables Tawa Fry

1. Eggplant
2. Capsicum
3. Onion
4. Lady finger
5. Potatoes
6. Cabbage
7. Corn
8. Garam masala
9. Amchur powder
10. Chili Powder
11. Salt
12. Coriander
13. Sesame seeds, roasted
14. Tomatoes

1. Cut all the vegetables vertically. Heat oil in a pan. Fry lady fingers.
2. In oil, fry onions, potatoes, chili powder, salt, coriander-cumin-fennel seeds powder, eggplant. cover and cook on low flame for couple of minutes. Check that the potatoes are cooked properly.
3. Add capsicum and corn kernels. Add chili powder, salt, coriander-cumin-fennel seeds powder. add tomatoes. Add cabbage to this and mix well. Add garam masala and amchur powder.
4. Garnish with coriander leaves and sesame seeds. Add the fried lady fingers.

Ghee Dosa

1. Rice, 3 cup
2. Udid dal, 1 cup
3. Churmure, 1 cup
4. Ghee

1. Soak rice and udid dal in water for 2-3 hours. Grind and let it ferment overnight.
2. Grind churmure and add to the fermented dosa mix.
3. Make dosa on a frying pan. Cover for a minute. Uncover and add ghee in the pores on both sides. Serve with chutney.

Dosa Chutney

1. Chickpea flour
2. Dessicated coconut
3. Yoghurt
4. Salt and sugar to taste
5. Mustard seeds
6. Asafoetida
7. Dry red chili

1. Heat pan. Fry chickpea flour. Transfer to a bowl.
2. Fry dessicated coconut in the same pan.
3. Mix these two together. Add yoghurt and water. Salt to taste and some sugar can be added.
4. Add oil and let it hear. Add mustard seeds, curry leaves, dry red chili and asafoetida. Pour it over the chutney mix.

NOTE: Instead of chickpea flour, you can grind futane with their covers and use it.

Dahi Baingan

1. Small eggplants, 10-12
2. Yoghurt, 1 cup
3. Rice flour
4. Dry red chili
5. Green chili
6. Curry leaves
7. Mustard seeds
8. Cumin seeds
9. Turmeric
10. Asafoetida
11. Garlic, chopped
12. Salt, to taste

1. Preheat the oven and roast the eggplants for 8-10 minutes. Peel the covers off and let them cool.
2. Add rice flour to yoghurt. Mix well. Add little water to make a fine paste.
3. Heat oil in pan. Splatter mustard seeds and cumin seeds. Add chopped garlic, green chili, curry leaves, dry red chili and some water. Mix well. Add asafoetida and turmeric and stir again.
4. Add the yoghurt and rice flour mix made earlier. Add pinch of salt to taste.
5. Drop in the eggplants to the pan. Mix with a light hand
6. Serve hot.

Thursday, June 2, 2011

Lahyache healthy soup

1. Lahya, 4 spoon
2. Cardamom powder, 1/4 spoon
3. Black salt
4. Khadi sakhar / Sugar candy

1. Add lahya in a pan and add 6 times water to it. Let it cook for few minutes
2. Add khadi sakhar and black salt. Add cardamom powder and serve.

NOTE: No matter how much soup you have, you won't put on. Good for weight control.

Soya Delight

1. Soya bean, soak in hot water and drain the water
2. Onion
3. Baby corn
4. Garlic
5. Lemon juice
6. Coriander leaves
7. Mint leaves
8. Tomato
9. Capsicum
10. Red chili

1. Heat oil in a pan. Fry garlic pieces. Add chopped baby corn. Fry well.
2. Add diced tomato and capsicum. Fry again and let it cook. Add dry red chili pieces and soya bean. Cover and cook for 5-10 minutes.
3. Remove the lid and add onion to it. Add salt and mix well.
4. Add coriander and mint leaves. Add lime juice for taste.

NOTE: Good for women

Prawn Tikala (Malwani prawn curry)

1. Prawns, deveined
2. Onion
3. Cloves
4. Ginger-garlic paste
5. Malwani masala
6. Coconut, preferably moist, if not, dessicated is fine
7. Dry red chili
8. Cumin powder
9. Coriander powder
10. Turmeric
11. Salt
12. Oil
13. Curry leaves
14. Coconut milk
15. Black pepper

1. In a grinder, make a paste of onion, cloves, ginger-garlic paste, malwani masala, coconut, coriander powder, cumin powder, dry red chili and black pepper.
2. Heat oil in a pan. Add cumin seeds and curry leaves. Add this paste from the grinder and fry properly.
3. Add prawns and mix well. Add turmeric and salt. Stir and add water. Cover and boil for few minutes.
4. Add coconut milk in the end and serve the curry!