Dill Leaves Sabzi/Shepuchi Bhaji

Ingredients:

Dill Leaves(Shepuchi Bhaji) - 1 Bunch

Yellow Moong Dal - 2 Tbsp

Garlic - 5 Cloves

Green chili - 2

Salt - to taste

Turmeric powder - 1/4 Tsp

Asafoetida - a pinch

Mustard seeds - 1/2 Tsp

Cumin seeds - 1/2 Tsp

Oil - 2 Tbsp

Method:

1) Wash and soak moong dal in lukewarm water for 2 hrs.

2) Clean and chop dill leaves and keep aside.

3) Heat oil in pan and crackle mustard seeds.

4) Add cumin seeds, asafoetida and garlic and fry for a moment. Add green chili and turmeric powder.

5) Add chopped dill leaves and fry well for 2 min.

6) Add moong dal, little water and salt and mix well.

7) Let it cook for 10-12 min and low medium flame. Serve hot with chapati.

Shepuchi  Bhaji

Amla Candy

Ingredients:

Amla/Gooseberry - 250 Gm

Sugar - 1 Cup

Method:

1) Pressure cook amla for 15 min or up to 2 whistles like potatoes. Do not add water in pot jut add in cooker.

2) Cut amla in wedges and remove seeds.

3) Add sugar in amla wedges and mix well.

4) Keep this mixture for 3 days and sugar syrup will form.

5) Sieve this to separate amla juice and amla wedges. Sun dry the amla wedges for 3-4 days. 
    You can drink the remaining amla juice.

6) After amla wedges are completely dried store in air tight container.

Amla Candy

Vangi Bhat

Preparation Time - 5 min                         Cooking Time - 15 Min                           Serves - 4

Ingredients:

Rice - 1 Cup

Small egg plants - 5

Vertically chopped onion - 1/2 Cup

Curry leaves - 6

Ginger garlic paste - 1 Tsp

Cashew nuts - 10

Turmeric powder - 1/2 Tsp

Cumin seeds - 1 Tsp

Salt - to taste

Oil - 3 Tbsp

For Masala :

Whole dry red chilies - 3

Desiccated coconut - 2 Tbsp

Black pepper -  1 Tsp

Sesame seeds - 1 1/2 Tbsp

Coriander seeds - 2 Tsp

Cinnamon - 1/2 inch piece

Bay leaf - 1

Poppy seeds -  1/2 Tbsp

Fennel seeds - 1/2 Tsp

Clove -1

Cardamom - 1

Coconut - 1 Tbsp

Method:

1) Wash rice, add 2 cups of water to soak and keep aside.

2) Dry roast all masala ingredients till nice aroma comes.

3) Let the masala cool for 5 min and grind to fine powder.

4) Meanwhile chop egg plants vertically and put in water. Also vertically chop onion and keep aside.

5) Heat oil in pan and crackle mustard seeds.

6) Add cumin seeds and ginger garlic paste and  fry for a moment.

7) Add chopped onion and fry till golden brown in color.

8) Add turmeric powder, ground masala and mix well.

9) Add cashew nuts and chopped egg plants and fry well for 3-4 min.

10) Add soaked rice and mix well. Add water as required(around 2 cups) and let it cook for 15 min.

11) Garnish with fresh cilantro and desiccated coconut and Serve hot.

Vangi Bhat

Rava Kheer

Ingredients:

Rava(Semolina) - 1/3 Cup

Milk - 1 Liter

Sugar - 1/2 Cup

Ghee - 1/2 Tsp

Cashew Nuts - 12

Almonds - 12

Cardamom powder - 1/4 Tsp

Nutmeg powder - 1/4 Tsp

Saffron(Kesar) - 8 Strands

Method:

1) In a saucepan boil milk for 15 min on low medium flame.

2) Meanwhile heat ghee in another pan and fry rava till golden in color and nice aroma comes.

3) Make pieces of cashew nuts and almonds and keep aside. Put saffron in 1 Tbsp of milk and mix well.

4) Add sugar in milk and boil for 15 min.

5) Add almonds, cashew nuts and saffron in milk and mix well.

6) Add rava in milk and let it boil for 2-3 min.

7) Add cardamom and nutmeg powder and mix well.

8) Serve hot or cool as desired.

Rava Kheer

Lal Mirchicha Thecha/ Kolhapuri Thecha

Ingredients:

Fresh Red Chili - 125 Gm

Garlic - 8 Cloves

Cumin Seeds - 1 Tsp

Salt - 1 Tsp

Lemon Juice - 2 Tsp

Oil - 2 Tsp

Method:

1) Chop red chili in medium pieces.

2) Put chopped chilies, garlic, salt and 1/2 tsp of cumin seeds in grinder and grind coarsely.

3) Heat oil in small pan and add 1/2 tsp of cumin seeds and let it crackle.

4) Add chili paste and fry for few 1 min.

5) Add lemon juice and serve with kalnyachi bhakri.

Kolhaputi Thecha