Tomato Soup


3 tomatoes
1 cm circular slice of lauki
2 inches long carrot
A small slice of beetroot
1 clove lahsun (garlic)
Kali mirch (Pepper)
Finely chopped hara dhania (coriander)
Salt to taste


Chop and pressure cook tomatoes, lauki, carrot, beetroot and garlic.
Blend and add hot water to required consistency.
Strain it.
Garnish it with butter, hara dhania and freshly ground pepper.


Sem Aloo ki Sabji


250 grams chapti sem (broad beans) broken into small pieces
2 potatoes chopped
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Pinch of hing (asafoetida)
1/2 teaspoon ajwain (carrom seeds)
1 teaspoon maharastrian garam masala (Optional)
1/2 tablespoon gud (jaggery) (Optional)
1/2 teaspoon dhania powder
2 tablespoon oil
Salt to taste


Heat oil in a pan.
Add rai and hing.
Add aloo and sem.
Sprinkle haldi, mirch, garam masala, salt, dhania powder and mix well.
Pour little hot water.
Cover and cook on low flame.
Add jaggery.
Mix and remove from flame.
Serve with hot phulkas.

Coriander Coconut Chutney

1 cup grated fresh coconut
1 cup hara dhania (coriander) finely chopped
1 green chilli (As per taste)
Pinch of jeera (cumin seeds)
2 cloves of lahsun (garlic)
Salt to taste

Add all ingredients in a mixer jar.
Coarsely grind to a paste.
Goes will as a accompaniment with dal, chawal, sabji, roti.

Kadhi Pakodi


For Kadhi
2 cups curd
2 tablespoon besan (chana dal flour)
1 inch adrak (ginger) pounded
1 green chilli chopped
10-15 curry leaves
1 tablespoon desi-ghee
1 teaspoon jeera (cumin seeds)
1/4 teaspoon hing (asafoetida)
1 table spoon hara dhania (coriander) finely chopped
Salt to taste

For pakodi
1 cup besan
Pinch of hing
Salt to taste
Oil to fry


For kadhi
Beat curd and besan.
Add water till required consistency of kadhi.
Add ginger, chilli and curry leaves.
Bring it to boil till besan is cooked.
Add salt.

For tempering
Heat ghee.
Add jeera and hing.
Pour it on kadhi.
Add hara dhania.

For pakodi
Add all ingredients in a bowl.
Add water and make batter.
Pour teaspoons of hot oil and mix.
Fry pakodies and directly put it in kadhi.

Kadhi Pakodi is ready!
Enjoy it with rice.

Til Gud ke Laddoo

1/2 cups gud (powdered or grated)
1/2cup til (sesame seeds) roasted and coarsely ground
1/2 tea spoon ilaichi powder (cardamom)1/2 tea soon ghee


Mix well gud and ghee till it becomes soft.
Add til powder, ilaichi powder and mix.
Make laddoos. Serve and enjoy.

It’s a Sankranti special dish!
Wishing all of you a very Happy Makar Sankranti! 🙂
तीळ गूळ घ्या, गोड गोड बोला । 🙂

Aloo Methi ki Sabji

2 aloo (potatoes) chopped.
1/2 kg methi (fenugreek leaves)chopped
1 table spoon oil
1/2 tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1/2 tea spoon haldi
1/2 tea spoon mirch
Salt to taste


Heat oil in a pan.
Add mustard seeds and hing.
Add potatoes, salt,  haldi and mirch.
Cover and keep on low flame till potatoes are cooked.
Add methi leaves and cook till the leaves become soft.
Serve hot with phulka, paratha or poori.

Aloo Gobhi ki Sabji


1 small gobhi (cauliflower) broken into small florets, washed well in hot salty water.
3 aloo (potatoes) peeled and chopped
1/2 cup matar (peas)
1 tomato chopped
1 table spoon finely chopped hara dhania (coriander)
2 table spoons oil
1/2 tea spoon rai (mustard seeds)
1/2 tea spoon haldi
1/2 tea spoon mirch (red chilli powder)
Pinch of hing (asafoetida)
Salt to taste
1/2 tea spoon dhania powder
1/2 tea spoon maharashtrian garam masala (optional)
1/2 table spoon gud (jaggery) (optional)


Heat oil in a pan .
Add rai and hing.
Add tomatoes and fry till it’s soft.
Add gohi, aloo and matar.
Sprinkle haldi, mirch, garam masala, dhania powder and salt,
Mix well, cover and keep on low heat till cooked.
Add gud and hara dhania.
Mix and serve hot with phulka or paratha or poori.