Kala Jamun


For Jamun:

Khoya 250 gms
Maida 4 tbsp
Sugar (powder) 2 tbsp
Ghee to fry


For Syrup:

Sugar 300 gms
Water 1 lt
Elaichi powder 1/4 tsp


How to make Kala Jamun:

In a pan take 300 gms sugar and add 1 lt water.

Keep on a low flame to boil.

Remove impurities if floats on top.

Boil sugar syrup till one string consistency.

Add elaichi powder.

In a dish take khoya,maida and sugar.

Mix well and knead into a firm dough.

Use ghee if require.

Divide portion into equal parts.

Roll into rounds.

In a kadai heat ghee and fry all jamuns

on a low flame fry till dark brown in colour.

Add to the warm sugar syrup.

Soak for 1 hour.

Kala jamun is ready.

June 2nd, 2011 Author: Vaibhavi

Bhopla Gavar Sabji


Bhopla 250 gms
Gavar 150 gms
Onion 1
Mustard seeds 1/2 tsp
Kadipatta leaves 4-5
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 1 tbsp
Oil 2 tsp


How to make Bhopla Gavar Sabji:

Clean the gavar and make small pieces.

Remove all seeds of bhopla and cut into square pieces.

Chop finely onion and coriander leaves.

In a pan heat oil and add mustard seeds.

When seeds starting to splutter add kadipatta and onion.

Fry onion till transparent.

Now add gavar.

Fry gavar for 2-3 min.

Now add red chilly powder and turmeric powder.

Cover the pan and allow to cook on low flame for 2 min.

Now add bhopla and mix well.

Cook again on low flame for 4-5 min or till dry.

Lastly add coconut and chopped coriander leaves.

Bhopla gavar sabji is ready.

Serve with chapati.

1 comment May 4th, 2011 Author: Vaibhavi

Raw Mango Rice


Big raw mango 1
Cooked rice 3 cups
Urad dal 1 tsp
Peanuts 1 tbsp
Red chilly 2
Mustard seeds 1 tsp
Turmeric powder 1/2 tsp
Kadipatta leaves 4-5
Coriander leaves 1 tbsp
Oil 1 tbsp


How to make Raw Mango Rice:

Wash,peel and scrape the raw mango.

keep aside.

In a kadai, heat oil and add mustard seeds.

When seeds started to splutter add urad dal,peanuts,red chilly pieces and kadipatta.

Add turmeric powder and mix well.

Now add cooked rice,scraped mango and salt.

Mix well and cover the pan.

Allow to cook on low flame for 2-3 min.

Raw mango rice is ready.

Serve hot with chopped green coriander leaves.

April 17th, 2011 Author: Vaibhavi



Rice 4 cups
Urad dal 2 cups
Chana dal 1 cup
Methi seeds 1/2 tsp
Cumin seeds 1 tsp
Turmeric powder 1/2 tsp


How to make Khaproli:

Soak rice,urad dal,chana dal,methi seeds and cumin seeds for 4-6 hours.

Grind them into fine paste.

Keep aside for fermentation about 8 hours.

Add turmeric powder and salt.

Mix finely.

Grease pan and pour 1 cup batter.

Cover the pan and allow to cook for 2-3 min on medium flame.

Change the side and cook this side with little oil.

Khaproli is ready.

Serve with coconut juice.

March 18th, 2011 Author: Vaibhavi

Shimpli Masala (Oyster Masala)


Shimpli 40-50
Potato 2-3
Tomato 2
Onions 3-4
Ginger 1″
Garlic cloves 4-5
Fresh coconut 3 cups
Coriander leaves 1 tbsp
Malvani masala 2 tsp
Garam masala 1 tsp
Turmeric powder 1/4 tsp
Oil 2 tbsp


How to make Shimpli Masala:

Wash shimpli cleanly.

Put on gas on low flame with lid for 4-5 min.

It will automatically open its mouth.

Take fleshy part and throw out empty part.

Chop tomato and onion finely.

Peel potato and make pieces of 3/4 inches.

Heat kadai and take 1 tbsp of oil.

Fry half portion of onion till golden.

Now add coconut,ginger and garlic.

Fry coconut till light brown.

Allow to cool and grind in a mixer.

In another pan heat 1 tbsp of oil and add remaining portion of onion.

When onion turns transperent add potato pieces.

Fry for 2-3 min.

Now add tomato,shimpli, malvani masala, garam masala and turmeric powder.

Mix finely and add salt.

Add 1 cup of water to cook.

When potato cooks finely add ground paste of coconut.

Mix well and boil on low flame for 2-3 min.

Add chopped finely chopped coriander leaves.

Shimpli masala is ready.

Serve hot with roti or bhakri.

February 26th, 2011 Author: Vaibhavi

Sweet Corn Paratha


Sweet corn kernels 1 cup
Wheat flour 1 cup
Maida 1/2 cup
Ginger garlic paste 1/2 tsp
Green chilly paste 1/2 tsp
Coriander leaves 1 tbsp


How to make Sweet Corn Paratha:

Mix wheat flour and maida.

Add 1 tbsp oil and little salt.

Knead soft and smooth dough.

Cover the dough and keep aside for 20 min.

Grind sweet corn.

In a pan heat 2 tsp oil and add green chilly and ginger garlic paste.

Now add ground sweet corn.

Mix finely and cook for 2-3 minutes on low flame.

Add salt and chopped coriander leaves.

Cook again for 2 minutes.

Remove from heat and allow to cool.

Now make small balls of the dough.

In each ball stuff the corn mixture.

Roll out paratha.

Heat non stick pan and roast the paratha by both side using ghee or oil.

Sweet corn paratha is ready.

Serve hot with any raita or achaar.

February 3rd, 2011 Author: Vaibhavi

Veg Manchow Soup


Carrot 100 gms
Cabbage 100 gms
French beans 6-8
Mushroom 4-5
Spring onions 2 stems
Ginger 1″
Garlic cloves 6-8
Green chilly 2-3
Cornflour 1 cup
Soya sauce 1 tbsp
Tomato sauce 1 tbsp
Black pepper powder 1/2 tsp
Noodles 1 cup


How to make Veg Manchow Soup:

Boil noodles and deep fry in oil till crispy.

Keep aside.

Chop all vegetables finely.

Heat 2 tbsp oil and stir fry ginger,garlic and green chilly pieces.

Now add chopped vegetables and stir fry for 2 minutes.

Add 2 cups of water and salt.

Allow to cook for 4-5 min on low flame.

Now add soya sauce,tomato sauce and black pepper powder.

Simmer the soup for two to three minutes.

Mix the cornflour in a water and add it to the soup.

Cook till the soup thickens.

Veg man-chow soup is ready.

Serve hot with crushed fried noodles.

January 17th, 2011 Author: Vaibhavi

Sabudana Cutlet


Sabudana 2 cups
Potato 2
Roasted peanuts 3/4 cup
Green chilly 8-9
Sugar 1/2 tsp
Coriander leaves 2 tsp


How to make Sabudana Cutlet:

Boil potato and remove the skin.

Clean,wash and soak sabudana for 2 hours.

Crush peanuts.

Chop green chilly and coriander leaves.

Mix all ingredients except oil.

Mix finely and give cutlet shape.

Deep fry in hot oil till crispy.

Sabudana cutlet is ready.

Serve hot with green chutney.

January 2nd, 2011 Author: Vaibhavi