Author: Mita

This is a healthy recipe since it uses whole wheat flour and jaggery. A sumptuous and a low cal breakfast. Easy recipe for new cooks =) Ingredients: 1 cup whole wheat flour, 3/4th cup jaggery, grated or broken into fine pieces, 1 egg, beaten, (optional) A pinch of salt, Milk as per requirement, Oil or… Continue reading Sweet Pancake

Ingredients: 1 cup boiled macaroni, 1 onion, 1 capsicum, 1 cup boiled sweetcorn, Red chilli flakes as per taste, Dry herbs, powdered; as per taste, Some grated cheese of your choice, Tomato ketchup as per choice, Salt and pepper to taste, 1 tsp vinegar (optional), Butter. Method: In a frying pan, melt some butter and… Continue reading Macaroni and Corn Stuffing

Ingredients: For koshimbir (salad)- 2 cucumbers, peeled and chopped, 2 tomatoes, chopped, 1 onion, chopped, 2-3 tbsp roasted groundnuts, coarsely ground, 1 tbsp chopped coriander leaves, 4-5 tbsp curd, Salt to taste, For tadka (seasoning)- 1 tsp rai (mustard seeds), Two pinches of heeng (asafoetida), 7-8 fresh curry leaves, Oil. Method: In a bowl, mix… Continue reading Koshimbir (Mixed Veg Salad – Maharashtrian style)

Green Peas filling can be used in dosas, samosas, parathas, bread rolls, kachoris, ghujias, etc. This recipe has got a Maharashtrian touch and is really delicious. Ingredients: 1 cup fresh green peas (mutter), 1 tsp fennel seeds (saunf), 1 tsp cumin seeds (jeera), 1 tsp coriander seeds (dhania dana), 1 tsp finely chopped green chillies,… Continue reading Green Peas Filling

Ingredients: 1 cup besan (gram flour), 1/2 onion, finely chopped, 1 tsp rai (mustard seeds), 1 tsp jeera (cumin seeds), 1 tsp heeng (asafoetida), 1/4 tsp turmeric powder, 8-10 curry leaves, 2 green chillies, broken into small pieces by hand, 2 tbsp coriander leaves, chopped, Salt to taste, Water, Oil. Method: In a bowl, mix… Continue reading Pithle

Ingredients: For the gravy- 1kg mutter (green peas), 2 large onions, ground to paste, 2 tomatoes, ground to puree, 5-6 garlic pods, 50gms kaju (cashew nuts), Oil, Water, Salt to taste. For the masala- 1/4 cup dry coconut, 5-6 dry red chillies, 1 tsp jeera (cumin seeds), 1/2 tsp rai (mustard seeds), 1 tsp chana… Continue reading Shahi Mutter Curry

Ingredients: 1 big and long brinjal or eggplant (vanga), Besan or gram flour, depending upon the size of the brinjal, Turmeric powder, red chilli powder, salt all according to taste, Oil for frying. Method: Cut the brinjal into medium thick slices and apply salt to them. Keep aside for 5-10 minutes so that they leave… Continue reading Vangyache Kaap (Brinjal fry)

Ingredients: 500gms tender bhendi/bhindi/ladies finger/okra, chopped into small pieces or as you like, 2 long green chillies, 1 tsp rai (mustard seeds), 1 tsp jeera (cumin seeds), Salt to taste, 6-7 tbsp vegetable oil ( or more than normal), 2-3 tbsp chopped coriander leaves. Method: Wash and pat dry the bhendi. Then cut it into… Continue reading Bhendi Bhaji (Bhindi Fry)

Shankar Pale is a Maharashtrian sweet usually prepared during the Festival of Lights – Diwali. It could be eaten as a light brunch which could be easily stored in an airtight container for days. Ingredients: Around 500gms maida or as required, 1 cup ghee/vanaspati (butter), 1 cup sugar, 1 cup milk, Vanaspati for frying. Method:… Continue reading Shankar Pale (Sweet)

This is my mother’s recipe, and I bet nobody must have had this anywhere in the world. Its different from the regular egg curries and yummmm!! Ingredients: 6 eggs, 1 onion finely chopped, 1 tomato finely chopped, 1 cup fresh coconut, ground to paste or roasted dessicated coconut ground to paste, 1 tsp red chilli… Continue reading Egg Curry (I)