Muli ka Chonka


3 MuliĀ  with fresh leaves
1 Table spoon oil
2 Khadi lal mirch
2 Cloves of lahsun
Salt to taste


Wash and chop the muli
Remove the thick veins of the leaves,wash and chop them
Heat oil and add lal mirch and lahsun
Add the chopped muli and leaves and mix well
Add salt,cover with lid and cook on low flame till the muli is soft
Serve with hot phulka
Tomato can also be added along with muli



Aloo Tamatar Sabji


4 potatoes boiled and mashed
2 tomatoes chopped
2 table spoons finely chopped hara dhania
1 table spoon oil
1 tea spoon rai
Pinch of hing
1/2 tea spoon haldi
1/2 tea spoon lal mirch
Salt to taste


Heat oil in a pan
Add rai and hing till it spluttters
Add tomatoes,haldi,lal mirch and salt
Cook till tomatoes are soft
Add potatoes and mix well
Add some hot water to get the required consistency
Garnish with hara dhania and serve with hot phulka,paratha or puri.


Paneer Balls in Gravy


For Paneer Balls

Paneer made from 1/5L cow milk

2 tablespoons of cournflour

Salt to taste

Oil for frying

For gravy

1.5 cup curd

Puree of 3 tomatoes + 1 green chilli

2 tablespoons of homemade malai (cream)

2 tablespoons oil

1/2 teaspoon haldi

1 teaspoon red chilli powder

1/2 teaspoon garam masala

Salt to taste



Mix paneer, cournflour and salt.

Knead it for 5 minutes to make a soft dough.

Make small balls.

Heat oil in a kadhai.

Fry one ball for testing, if it disintegrates, add some cournflour and knead again.

Fry all the paneer balls till it is nice golden brown and keep aside.

Heat oil in a pan.

Add tomato+chilli puree and fry till it leaves oil.

Add haldi, red chilli and garam masala.

Add curd and keep stirring it countinuously till it boils.

Add cream/malai.

Add salt and stir it well.

Cover it with a lid and let it boil on low flame for 3 minutes.

At the time of serving put the paneer balls in gravy and cover it. Cook for a minute.

Garnish with hara dhania and serve with phulka or naan or any dish of rice.

Arvi ke Patton ki Sabji


7-8 arvi ke patte (Colocasia leaves)

2 tablespoons chana dal

4 tablespoons besan

2 tablespoons of groundnuts

6-8 thin flakes of dry coconut

2 teaspoon of imli juice (as per taste)

1 sprig of kadhi-patta

1-2 tablespoons of gud (as per taste)

3 tablespoons oil

1 teaspoon rai

1/4 teaspoon hing

1 teaspoon red chilli powder

1/2 teaspoon haldi

1 teaspoon maharastrian garam masala (optional)

Salt to taste


Separate the thich veins from the leaves.

Wash and chop it finely.

Cook the leaves, chana dal, groundnuts and coconut flakes with some water in a pressure cooker till it is soft.

Remove the extra water in a bowl and keep it aside.

In the sabji, add besan and mix well.

Add imli juice, gud, haldi, mirchi, garam masala and salt.

Pour the water that was kept aside till required consistency and mix well.

Cook it for 3-4 minutes.

For tempering, heat oil.

Add mustard seeds and hing, once it splutters add kadhi-patta and pout it over the sabji.

Mix sabji and tadka and give it a bowl.

Ready to serve with rice or roti.

Aloo Barbati


250 gm barbati
2 aloo
2 urad ki bari
2 table spoons ghee/oil
1 tea spoon jeera
1\2 innch piece of tej patta
1 onion
1\2 inch piece of adrak
2 cloves of lahsun
2-3 tomatoes
1 tea spoon haldi
1 tea spoon lal mirch
1 tea spoon dhania – jeera powder
1\2 tea spoon garam masala
Salt to taste


Cut the barbati into 1 inch pieces and potatoes into longitudnaly big pieces.
Grind adrak, lahsun, onion, tamatar, haldi, mirch and dhania-jeera powder in a mixer jar.
Heat ghee/oil in a pan.
Add jeera and tej patta.
Add the ground masala and fry till it leaves the oil.
Lightly crush the bari and add it to the masala.
Add barbati, aloo,salt and a little water for gravy.
Mix well, cover and keep on low flame till the veg is cooked.

Vrat wale Aloo


3-4 boiled potatoes
2 green chillies chopped
1 tablespoon of finely chopped green coriander
1 tablespoon ghee
1 tablespoon jeera
1/2 teaspoon lal mirch powder
1 tablespoon roasted peeled and crushed groundnuts
1/2 cup curd
Salt to taste


Peel and cut boiled potatoes.
Heat ghee in a pan.
Add jeera till it crackles.Add aloo, lal mirch, green chillies and groundnut powder.
Mix beaten curd and salt.
Garnish with green coriander.

Enjoy as a vrat/upas dish!

Besan wali Bhindi


250 gms ladyfinger
2 tablespoon oil1/2 teaspoon rai
Pinch of hing
1/2 teaspoon haldi
3/4 teaspoon lal mirch
2 tablespoon besan (preferably coarse besan)
1 tablespoon aata (whole wheat flour)
Salt to taste
Pinch of sugar (optional)
1 teaspoon lemon juice


Cut bhindi into half and inch long pieces.
Heat oil in a pan.
Add rai and hing.
Add bhindi, haldi, lal mirch and salt.
Mix well.
Cover and cook on low flame.
When cooked, add besan, aata and sugar.
Again cover till the besan and aata is cooked.
Sprinkle lemon juice.
Serve with phulka or parathas.