Sevai Upma


2 cups sevai
1 tablespoon oil
2 red chillies
1/2 teaspoon jeera
Salt to taste
Ketchup to garnish

1 onion
1/2 capsicum
1/2 carrot
2 small pieces of cauliflower
4 french beans
A fistfull of peas
1 small tomato
1/2 cup chopped cabbage


Finely chop all the vegetables and blanch the peas.
Heat oil in a pan / kadhai.
Add jeera and red chillies.
Fry onion till its soft.
Add all the vegetables and salt.
Add sevai and mix.
Pour 2 cups of hot water.
Keep on low flame till its cooked.Serve hot with ketchup.

Tip – You can also add cashews and raisins in oil along with veggies.


Mix veg pulao


1 cup basmati rice.
1 onion
2 inches of carrot
1/2 capcisum
4 french beans
6-7 small florets of cauliflower
1/4 cup peas
8-10 cashews and raisins
1 cup paneer cubes
Small piece of lemon
Salt to taste
2 tablespoon oil / desi ghee
3-4 strands of kesar (saffron)

Khade masale
1 inch piece of bay leaf
2 badi ilaichi
7 kali mirch (pepper)
2 cm dal chini (cinnamon)
4 laung (cloves)


Finely chop all the vegetables.
Wash rice and keep aside for 30 mins.
Boil rice in enough water, add 4-5 drops of oil and 4-5 drops of lemon juice to get white colour.
When the rice is nearly cooked, strain the water and let it cool.

Marinate paneer cubes with saffron and salt. (Optional)

Heat oil / ghee in a pan / kadhai.
Add all the khade masale.
Fry onions till its soft and translucent.
Add cashews and raisins.
Add all the vegetables and salt.
Cover and cook for 1 min.
Add cooled rice and mix gently so that the rice grains do not break.
Add paneer cubes.
Cover and keep for 2 mins on low flame.
Serve hot with raita.

Vatli dal


1 cup chana dal
1/2 teaspoon mustard seeds
1 teaspoon jeera
1/2 teaspoon haldi and red chilli powder
3 tablespoon oil
1/2 teaspoon hing / asafoetida
1/2 cup grated coconut
1 tablespoon coriander finely chopped
1 green chilli
1 teaspoon lemon juice or 1 tablespoon grated raw mango
Salt to taste


Soak chana dal for 3 hours or more.
Coarsely grind it with 1/2 teaspoon jeera, pinch of hing and green chilli. (Do not add water)
Heat oil in pan.
Add mustard seeds, 1/2 teaspoon jeera and hing.
Add chana dal paste and add salt, haldi and mirch.
Mix well and cover it. Keep on low flame till it is cooked (approx 3 mins).
Turn off the flame and add coconut, coriander and lemon juice or grated raw mango.
Garnish with coriander and coconut.
Serve hot and enjoy!

Tip – Coconut is optional.

Palak Paneer


1/2kg palak (spinach)
1 medium sized onion
2 medium sized tomatoes
3 cloves of garlic
1cm piece of ginger
2 dry red chilli
1 teaspoon dhania powder
1/2 teaspoon garam masala
2 tablespoon oil / desi ghee
250 gms paneer cubes
Salt to taste
1/2 teaspoon lemon juice


Blanch palak leaves without chopping and make paste.
Make a paste of onion, tomato, ginger and garlic.
Heat oil in a pan.
Add red chillis and onion tomato paste.
Keep stirring on low flame till it leaves oil.
Add palak paste, salt, dhania powder and garam masala.
Also add lemon juice to retain theĀ  green colour.
Add some hot water to get the required consistency if needed.
Add paneer cubes, mix and remove from flame.
Serve hot with phulkas.

Tip – While blanching add a pinch of sugar to boiling water to retain green colour.

Sem and Muthiya

Ingredients for Val vegetable

1/2 kg broad beans (chapti sem) cut into small pieces
1 teaspoon mustard seeds
2 pinch hing
1 teaspoon ajwain
1/2 teaspoon haldi and red chilli powder
1 teaspoon dhani powder
1/2 teaspoon marathi garam masala (Optional)
2 tablespoons of oil
2 tablespoons jaggery (Gud)
Salt to taste

Ingredients for muthiya

2 cups of aata
3 teaspoons of oil
1 teaspoon ajwain
3/4 teaspoon sugar
1/2 teaspoon haldi and red chilli powder
Salt as per taste
2 tablespoon curd


Heat oil in a big kadhai.
Add hing and mustard seeds till it crackles.
Add beans.
Add spices and salt.
Pour 4 cups of hot water.
Cover and let it cook on medium flame.

Add all the spices and oil in aata and mix well.
Add curd to make dough.
Also add water if required till the dough is medium hard.
Make very small balls of the dough and gently press them between palms to make muthiya.

Add jaggery to the vegetable which is nearly cooked.
Put muthiya in the boiling veg and cover it again on low heat till its cooked

Serve hot and enjoy.
The vegetable rassa tastes yummy with hot rice too!
It a full meal and can be relished as a brunch or dinner meal.
This dish is known as vala cha bhajitle mutkule in Maharashtra.
Same preparation can be made with ribbed gourd (taroi or dodke).

Boiled Arvi ki Sabji


1/2 kg arvi (Colocasia) boiled, peeled and chopped into round pieces of 1/2 cm
1/2 teaspoon mustard seeds, haldi, red chilli powder
Pince of hing (asafoetida)
2 teaspoons ajwain (Carom seeds)
Salt as per taste
3 tablespoon oil
1/2 lemon


Heat oil in a wide base pan.
Add hing and mustard seeds till it crackles.
Add arvi and all the spices and salt.
Mix well and leave it on low heat till arvi pieces are crisp.
Add lemon juice.
Serve hot with rotis or parathas.

Aloo Pyaaz Paratha


2 cups aata
4 boiled potatoes (medium size) mashed
1 onion finely chopped1 green chilli finely chopped
3-4 tablespoons of coriander finely chopped
1/2 teaspoon haldi, red chilli powder, dhania powder, amchur
Salt as per taste
Oil for shallow frying


Mix all the ingredients and make a dough. Add water if required.
Make small balls and roll out parathas.
Shallow fry on both sides.Serve hot with green chutney and tomato ketchup.