Ravyacha Sheera / Suji Halawa

Ingredients:

Rava/suji : 1 cup
Sugar : 3/4 cup 
Clarified butter (Ghee) : 4 Tsp
Water : 2 cups
Cashew nuts : few cut into small pieces (optional)
saffron strands : 5-7
Raisins: 10-12 (optional)
Banana : half (cut into pieces) optional

Preparation:

1. Boil water in a separate vessel. 
2. In a heavy bottom pan, heat clarified butter.
3. Add cashew nuts, raisins, banana etc of your choice and fry them till they change color.
4. Then add rava and roast till it turn golden brown and a nice aroma comes out, keep stirring continuously or it burns quickly from the bottom
5. Now add boiled water slowly while stirring to avoid lumps. 
6. Once all the water is absorbed by Rava, keep a lid and let it cook for a minute on low flame.
7. Now remove the lid and add sugar. Stir it till all the sugar is mixed well and dissolved properly into rava. Also add saffron strands if you like. 
8. Now again keep it covered with lid on low flame for a minute and serve hot.

Dudh Amati (Milk Curry)

Khaskhas 

Jire

Jayphal

veldode

masale veldode

til

lasun

walalel khobre  2-3 tukde

mire 4-5

shaha jire

dalchini

 ya saglyancha barik masala karne

1 kanda, 1 batata 

telat kanda batata bajun ghene ani tyat masala takne tyanantar tikhat takne natar dhudh 1/2 ltr takne.( DO NOT ADD SALT)

Kanji, Baby food recipes

Ingredients:

nachani       0.5 kg
jwari               200gm
bajari       200gm
chole       200gm 
barley       200gm
boiled rice       200gm
green mug       200gm
kale udid       200gm
futane       200gm
kaju               100gm

badam       100gm
kulith        NA
peanuts        NA
veldode        20
jayafal        1

Preparation: 

Dry roast all ingredients separately till the nice aroma comes out. Let them cool down separately. Then mix them together and grind from flour mill.

Note: 

for dry fruits, chop them in small pieces before you grind them to get fine powder. 

Aaloo Paratha

Ingredients:
For Stuffing : 

• Medium size Potato : 4-5
• Onion : 1 finely chopped.
• Green Chili : 3-4
• Ginger-Garlic paste : 1 tsp
• Turmeric Powder : 1/4 tsp
• Mustared Seeds : 1/4 tsp
• Salt : to taste
• Oil : 2-3 tsp

For cover dough:

• Wheat flour : 2 cups
• Chili Powder : 2 tsp
• Sesame seeds (til) : 1/2 tsp
• cumin seeds : 1/4 tsp
• Ajwain (Carom Seeds) : 1/4 tsp
• Turmeric powder : 1/4 tsp
• Salt : to taste
• Water : to knead dough

Aaloo Paratha

Preparation: 

To prepare the stuffing : 

1. Boil potatoes in pressure cooker upto 3-4 whistles.
2. Peel the potato cover and cut them into small pieces. 
3. Heat the oil in a pan. Add mustard seeds. 
4. Add chopped green chilies.
5. Then add ginger-garlic paste.
6. When mustard seed splutter, add finely shopped onion. Saute it till becomes golden brown. Then add turmeric powder.
7. Now add cut potatoes and saute for a while. Try to mash them with spatula so that they make a soft mixture and wont break while rolling parathas.
8. Cover the pan with lid and let it cook on a low flame for another 5 minutes.
9. Switch off the flame.

To Prepare dough :

1. Take all ingredients from above (For cover dough), dry mix them  and knead the dough. Make sure dough is not too soft otherwise it will be difficult to roll parathas.
2. Let the dough sit for half an hour to one hour preferably in a refrigerator. 

Making parathas : 

1. Make small round balls of dough (like we take for chapati), press them with palm and make a small round. 
2. Fill in the stuffing and bring all sides together and seal it properly.
3. Now roll the paratha with rolling pin with the help of little flour. 
4. Cook the paratha on a hot tawa (griddle) using oil or ghee. 
5. Serve hot with curd, pudina chutney etc.

Pudina (mint leaves) Chutney

Ingredients:

• Pudina (mint leaves) 1 bunch
• 7-8 garlic cloves 
• ginger
• 2 green chilies
• salt
• 2 tsp fresh lemon juice

Pudina / Mint leaves Chutney

Preparation:

1. Remove Pudina stems, take only leaves and wash them thoroughly. 
2. Put all ingredients in the mixer and  grind it together to make a smooth paste.
3. Adjust the salt.

Note: 

1. You can use this chutney to prepare sandwiches, bhel, pani puri or serve it along with samosa. vada-pav, dosa  etc.

2. You can also serve it with indian side dishes like tikkas or kababs

Masala Taak /Masala Butter Milk/ Masala Chaas

For 2 Glass.
Ingredients: 

• Curd or plain Yogurt : 1 cup
• Water : 3 cups
• Green chili: 1/2
• Ginger garlic paste : 1/2 tsp
• Black pepper powder : 1/4 tsp
• Cumin powder / Chat masala : 1/4 tsp
• Coriander finely chopped : 2 tsp
• Pudina leaves (optional) :4/5
• Sugar :1 tsp
• Salt : to taste

Preparation:

1. Add all above ingredients except Pudina and Coriander into a blender and blend it together for 2-3 minutes. 
2. Adjust the salt and other ingredients as per your test.
3. Let it become chilled in the refrigerator for half an hour or add chilled water while blending it to avoid wait time. 
4. Serve in glasses with fresh mint leaves and some finely chopped coriander sprinkled on it.  

Upma

Ingredients:

• One cup Semolina
• One big Onion
• 3-4 green chilies finely chopped
• Udad daal
• 2 tsp of peanuts
• Half tomato finely chopped
• Ginger (optional)
• half tsp mustered seeds
• Pinch of asafoetida
• 5-6 Curry leaves
• 1 tsp Ghee
• 3-4 tsp oil
• salt to taste
• 2 cups water

Upma

Preparation:

1. Heat 1 tsp ghee in a pan and saute semolina in it for 5 minutes in slow flame. Take it out in a bowl.
2. Now clean the pan and add 3-4 tsp of oil in it. Heat the oil and shallow fry peanuts in it till they become golden brown.
3. Take out the peanuts in another bowl. Now add mustered seeds, let them crackle. Then add green chilies, curry leaves, asafoetida, ginger. 
4. Then add finely chopped onion and saute it till becomes transparent and slightly brown, add 1 tsp of sugar if want.
5. Then add 2 cups of water and bring it to boil. At this point add salt. 
6. Now add the semolina slowly. Keep stirring continuously while adding semolina so that the mixture wont form any lumps.
7. Stir continuously till the mixture become thick. Then cover the pan for 3-4 minutes. Garnish the upma with coriander and server hot with or without coconut chutney.

Note: 

You can add turmeric if you want your upma of yellow color.