Mirchi ka Bhurta


2 green chillies (preferable less chilly)

4 tablespoons curd

Salt to taste

1 teaspoon oil

1/4 teaspoon mustard seeds

Pinch of hing


Roast the green chillies on flame with the help of a fork.

Coarsly grind it in Mortar-Pestle.

In a bowl, add the ground chillies, curd and salt.

Heat oil or tadka, crackle mustard seeds and add hing.

Pour it on the chilly mixture.

It makes a spicy dip.


Dodke Bhat


1 Cup rice (wash and drain one hour before preparing)
2 Cups of chopped taroi (ribbed gourd)
1 Table spoon oil
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
1Tea spoon dhania powder
Pinch of hing
1 Tea spoon maharashtrian garam masala (optional)
1/2 Tea spoon sugar (optional)
Salt to taste
2 Tea spoons adrak, mirchi, lahsun paste (optional)
1/2 Tea spoon rai
1/2 Spoon jeera
1/2 Inch piece of tej patta
1Table spoon finely chopped hara dhania
1 Table spoon grated coconut


Heat oil in a pan
Add rai, jeera, hing and tej patta
Add taroi, Haldi, mirch,dhania powder,garam masala
Add rice,sugar, salt and adrak mirchi lahsun paste
Mix well
Pour hot water
Cook till the rice is done
Garnish with hara dhania and coconut
Serve with raita or curd

Koshimbir / Salad


1 Carrot (gajar)
1 Radish (muli)
1 Onion (pyaj)
1 Green chilii (hari mirch)
1 Beet root (chukander)
2 Tomatoes (tamater)
1 Table spoon finely chopped coriander (hara dhania)
1 Tea spoon lemon juice
Pinch of sugar
1/2 tea spoon haldi
1/2 Tea spoon lal mirch
1 Tea spoon oil
1/2 Tea spoon mustard seeds (rai)
Pinch of asafoetida (hing)
Salt to taste


Grate gajar, muli, chukander.
Finely chop pyaj, tamater, hari mirach and hara dhania.
Mix all the veggies, sprinkle haldi and mirch on it.
Hea oil, add rai and hing and pour on the salad.
Add sugar, salt and hara dhania.
Mix and serve in lunch and dinner.

Paneer Paratha


For Cover:
2 cups aata
Pinch of salt
2 teaspoon oil

For Filling:2 cups scrambled paneer (cottage cheese)
2 tablespoons of finely chopped hara dhania (coriander)
1 green chilli finely chopped
1/2 inch adrak (ginger) grated finely
1/2 teaspoon amchur powder (dry mango powder)
Salt to taste


Mix aata, salt and oil throughly.
Slowly add water and knead the dough (should be little soft)
Give it rest for 10 minutes.
Divide it into six equal balls.
Divide the stuffing also into six equal parts.
Give bowl shape to dough balls.
Grease it with oil from inside and fill the stuffing.
Make balls of it and seal properly.
Dust it with aata so that it does not stick to rolling board and pin.
Lightly press it with hands on rolling board to spread the filling equally.
Lightly roll parathas, which are slightly thick.
Put the paratha on tava and let it cook from both sides.
Apply oil and press gently to get a crisp golden brown cover.
Serve with green chutney, ketchup, curd and raita.

Boondi ka Raita


2 cups of fresh curd
1/2 cup boondi
Chaat masala as per taste
Pinch of lal mirch
1/2 teaspoon roasted jeera powder
1 teaspoon hara dhania finely chopped
Pinch of sugar
Salt to taste


Soak boondi in some water.
Beat the curd.
Add chaat masala, lal mirch powder, jeera powder, sugar and salt.
Mix well.
Add boondi.
Garnish with hara dhania.
Goes well with a lot of dishes like parathas, pulao etc.