Tondle Bhat


1 Cup rice (wash and drain one hour before preparing)
1 Cup of chopped Tondle (ivy gourd / kundru/ tindora / gilora )
1 Table spoon oil
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
1 Tea spoon dhania powder
Pinch of hing
1 Tea spoon maharashtrian garam masala (optional)
1/2 Tea spoon gud (optional)
Salt to taste
2 Tea spoons adrak, mirchi paste (optional)
1/2 Tea spoon rai
1/2 Tea spoon jeera
1/2 Inch piece of tej-patta
1 Table spoon finely chopped hara dhania


Heat oil in a pan.
Add rai, jeera, hing and allow it to splutter
Add tej-patta.
Add tondle, haldi, mirch, dhania powder and garam masala.
Add rice, gud, salt and adrak mirchi paste.
Mix well.
Pour hot water.
Cook till the rice is done.
Garnish with hara dhania.
Serve with raita or curd.


Kadhi Gole


For Gole

1 cup chana dal
1 hari mirch
1/2 inch adrak
1 teaspoon khada dhaniya
1/2 teaspoon haldi
2 teaspoon oil
2 cloves of garlic
1/2 cup of finely chopped hara dhania
Salt to taste

For Kadhi

500 grams curd
4-5 sprigs of kadhi-patta
1 hari mirch
1/2 inch adrak
1 tablespoon oil
1 teaspoon rai
1 teaspoon jeera
Pinch of hing
1/2 teaspoon haldi
Salt to taste

For Tempering

3 tablespoon oil
1 teaspoon rai
1 teaspoon jeera
Pinch of hing
2 khadi lal mirch

Finely chopped hara dhania for garnishing


Soak chana dal for 2 hours in water.
Strain the water completely.
Coarsely grind it along with hari mirch, adrak, garlic, khadha dhania and salt.
Add oil, haldi and chopped hara dhania and keep aside.

Make adrak, hari mirchi paste.
Beat curd in a bowl and add 1 spoonful of the ground dal paste and adrak mirchi paste.

Heat oil in a kadhai.
Add rai, jeera, hing and kadhi-patta till it splutters.
Add curd and pour warm water to the required consistency.
Add haldi and salt.
Allow it to boil.
Keep stirring it continuously till it boils otherwise it will curdle.

Make balls of the dal paste very lightly. (Do not press it of else it becomes hard.)
Drop it in boiling kadhi one by one from all the directions of the kadhai.
Initially the balls will sink, but once they are cooked, they come up and float.
Once the gole come up, mix kadhi with a ladle very lightly.
Allow it to boil for 3-4 mins.
If required, add hot water to maintain desired consistency of kadhi.

Garnish with hara dhania.

In a tadka pan, heat oil and add rai, jeera, hing and allow it to splutter.
Remove it from flame and keep aside.
Add khadi lal mirch.
Now the tempering is ready.

Serve kadhi gole in a bowl and top it with a spoonful of tempering.
Enjoy with hot plain rice.
Take golas out of kadhi in plate , crush and top it with tempering.
Tastes nice with rotis.

Tip – The gola batter should neither be too coarse / too fine, otherwise golas might disintegrate / become too hard respectively in kadhi.

Aloo Methi


3 boiled and chopped potatoes
250 grams chopped methi leaves
1 tablespoon oil
1 teaspoon rai
Pinch of hing
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Salt to taste


Heat oil in a kadhai.
Add rai and hing and allow it to splutter.
Add aloo and fry till it is golden.
Add haldi, mirch and salt.
Add methi leaves and mix well.
Cover and cook on low flame till methi is cooked.

Serve hot with hot phulka or paratha.

Chat-Pati Moong Pakodi


1 cup chilke wali moong dal
1/2 inch piece of adrak
1 hari mirch
1 tsp saunf
1 tsp khada dhaniya
1/2 tsp haldi
1/2 tsp lal mirch
2 Tsp finely chopped hara dhaniya
Pinch of hing
Salt to taste
Oil for frying


Soak the dal for two hours
Remove the peel by rubbing between the palms and draining the water alongwith the peels
Grind it along with adrak, hari mirch, saunf and  khada dhaniya
Add haldi, lal mirch, hing, salt and 2 tsp of hot oil
Mix well
Heat oil in a kadahi
Fry small crispy pakoras
Serve hot .
Garnish with imli ki chutney and chat wali hari chutney
Enjoy in monsoon with adrak ki chai



Chat wali Chutney


1 cup chopped hara dhaniya
1 hari mirch
Salt to taste
1 tsp imli pulp


Grind all the ingredients together in a mixer jar to make finely ground chutney

Store in air tight bottle in refrigerator
Use it for all chat items



Phulki Pani-Puri 
Chat wali hari chutney
Imli ki meethi chutney
Jeera powder
Kala namak
Lal mirch
Mixture of mashed aloo,  salt, sprouted and steamed kala chana and moong,
Fresh dahi (add 1/2 tsp pisi cheeni and beat well )
Finely chopped hara dhaniya for garnishing


In a plate arrange the phuki while cracking them in the centre
Stuff aloo masala in each
Pour curd on each poori liberally
Now pour imli ki chutney and chat wali hari chutney
Sprinkle jeera powder,lal mirch, kala namak and hara dhaniya
Serve and enjoy the mouth watering delicacy




1 cup tur dal
1Tsp mungfali dana
1/2 tsp haldi
1 tsp lal mirch
1 hari mirch (pounded)
1 cm piece adrak (pounded)
4-5 kadhi patta
1Tsp imli pulp
1Tsp gud
1 tsp oil
1/2 tsp rai
1/2 tsp jeera
1/2 tsp methi dana
Pinch of hing
Finely chopped hara dhaniya
Salt to taste


Pressure cook dal and mungfali
Add pounded hari mirch, adrak, haldi, mirch, salt imli, gud, kadhi patta and boil for 2-3 mins
Heat oil in tadka pan ,add  rai and hing, allow it to splutter
Pour it on the dal
Garnish with hara dhaniya
Serve hot with roti and rice