Bajri ke Vade


3 Cups bajri ka aata
1 inch piece of adrak
1 hari mirch
3 cloves of lahsun
2 tea spoons of til
2 tea spoons of ajwain
1/2 tea spoon haldi
1 tea spoon lal mirch
1/2 cup dahi
2 table spoons of oil
salt to taste
Oil for frying


Make paste of adrak, hari mirch and lahsun.
Take bajri ka aata in a bowl
Add salt, haldi, mirch, til, ajwain, paste of adrak mirch lahsun and 2 tablespoon oil.
Mix thoroughly.
Make a dough adding dahi and water if required.
Divide the dough into small grape sized balls .
Make small puri on a thick plastic sheet by gently patting the atta ballwith fingers.
Deep fry in hot oil till golden in colour.
This is a tasty snack served with tea.
Has a shelf life of 4-5 days.


Ponk Vada


1 cup ponk (hurda in marathi, green jowar)
1/2 cup chana dal
2 tablespoon besan
1 onion
2 tablespoon curd
1 chilli
2 cloves garlic
Salt to taste
Pinch of haldi
Oil for frying


Soak chana dal for 2 hours.
Remove excess water and coarsely grind along with chilli and garlic.
Keep it aside for 8 hours to ferment.
In this mixture, add besan, ponk, salt, haldi, finely chopped onion and two tablespoons of hot oil.
Mix it well and make small vadas.
First put a small sample vada in oil and if it disintegrates, add more besan.
Deep fry on medium flame till it is golden brown.
Enjoy it will green chutney and ketchup.



3 cups aata
1 cup dry fruit powder (Badam, kaju, pista)
1 cup grated dry coconut
Powder of 5 elaichi
1.5 cup grated jaggery
1 cup water
4 tablespoon ghee
Oil for frying


Add a cup of water in a bowl and melt jaggery in it on low flame.
In a bowl, take aata, dry fruit powder and add ghee. Mix well to get ‘mutthi band’ (fist closed) mixture.
Add coconut and elaichi powder and mix well.
Add jaggery water slowly and make a medium hard dough.
Make small balls and shape it in the form of cutlets.
Heat oil and fry it to a nice golden colour on medium flame.

It has a shelf life of 7-10 days. It makes a nice evening snack with tea/coffee.



8-10 medium sized arvi ke patte
2 cups besan
1 Tea spoon haldi
1 Teaspoon lal mirch
1 Tea spoon garam masala (maharashtrian type) optional
1 Tea spoon dhania powder
2-3 Table spoons of imli pulp
2 Table spoons of gud
Pinch of hing
Salt to taste
Oil for frying



Remove the thick veins of the leaves
Wash and wipe them dry
In a bowl take the besan and add haldi, lal mirch, dhania powder, garam masala, imli pulp, gud. hing and salt.
Add water and mix well to make a thick paste
Place one leaf on a plate, the opposite side(ventral) facing up
Spread the besan paste on the leaf coating a layer
Place another leaf on it, the pointed side opposite to the previous one
Spread a layer of besan paste on this
Similarly put four to five leaves
Now fold on both ends, and start rolling it, apply the paste on every fold.
Similarly make one more role of the other five leaves
Steam these rolls for 30 minutes in a steamer
Allow it to cool
Cut them into pieces and deep fry till golden brown
Serve them as snacks with tea

Aloo Kees


3-4 medium size potatoes
1-2 green chillies
2 tablespoon desi ghee
1 tablespoon jeera
1/2 teaspoon red chilli powder
1/2 cup coarsely ground roasted groundnuts
Coriander and lemon juice for garnishing
Salt to taste


Wash and grate the potatoes.
Wash it in a stainer if non-sticky texture is preferred.
In a bowl, add to the grated potatoes chopped green chillies, red chilli powder, groundnut powder and salt. Mix it well.
Heat ghee in a pan.
Add jeera and let it splutter.
Add potato mixture and mix well.
Cover it and let it cook on low flame.
Garnish with lemon juice and green coriander.
Serve with vrat wala nimbu ka aachar and fresh curd.

Ash Gourd Pakoras


250 grams ash gourd (Petha)

1 cup urad dal

2 green chillies

Pinch of haldi

Pinch of hing

Salt to taste

Oil for frying


Soak urad dal for 3-4 hours.

Grind it into a fine paste along with chillies.

Peel and deseed the ash gourd.

Grate it and squeeze out the water.

Mix it in the urad dal paste.

Add salt, hing and haldi.

Mix it well to make batter.

Heat oil.

Fry round pakoras to a golden brown color.

Serve hot with green chutney or ketchup.

Dahi Pohe


2 cups poha (parched rice)
2 cups fresh curd
2 tablespoon oil
1/2 teaspoon rai
1/2 teaspoon jeera
Pinch of hing
1 finely chopped green chilli
5-6 curry leaves
1/2 tablespoon finely chopped coriander leaves
Salt to taste


Wash poha and drain the water instantly an keep aside for 10 mins.
Add curd and salt in poha and mix.
Heat oil in a small kadahi.
Add rai, jeera, hing and curry leaves.
Pour it on dahi pohe.
Sprinkle coriander leaves and green chillies.
Mix well.
Enjoy as a quick and cool snack.
Great way to beat the heat in summer!