Vaangya che bharit (Baingan ka bharta)/spicy baked & mashed eggplant

Today’s recipe is vaangyache bharit very popularly known as “baingan ka bharta”all over India, but more specifically in the north of India, it’s called vankaaya pachadi in Andhra ,vaangya che bharit in kolhapur & yenne badnekayi in karnataka. The flavour of the roasted brinjal/egg plant is very unique it's authentically supposed to be roasted on coal (kolsha chi chul). Out of the different varieties of brinjals , usually big round green -white brinjals are used to prepare vaangyache bharit but I make do with the big aubergines we get in the super markets. Vaangya che bharit is usually served with jowar bhakri in most of the homes in Kolhapur, but the dish goes well with bajri or rice bhakri or even naan,phulka & chapatti.




Ingredients:
1 medium Baigan (eggplant/ aubergines)
2 finely chopped onion
1/2 tsp Red chili powder
3 tsp roasted peanuts
1 tbsp Vegetable oil
2 tsp Chopped coriander
2tsp grated coconut
Salt to taste

Procedure:

• Pierce the baigan (eggplant) with a fork all around at least prick it 10- 15 times,than brush it with oil and roast it on a gas burner over medium heat or bake it oven at 450 degrees for 15- 20 minutes.
• Turn the eggplant upside down inbetween, until fully roasted.
• Prick a knife & check if it’s done once done, keep it covered under a pan or in a pan placing the lid, this will help to loosen the skin.Cool it and peel off the darkened skin.
• Mash the flesh of baigan (eggplant).
• Mix in the finely chopped onions,grated coconut & coriander.
• Add red roasted peanuts, chili powder, salt & oil.
• Mix thoroughly & vaangya che bharit is ready to eat.
  This time we had it with naan & it was superb, hope you like it too.At home the roasted peanuts are replaced with tender fresh green peas or tender fresh green chickpeas(harbaryache dane) depending on the season, but have to do with the peanuts for the timebeing :)

Ragda dahi sev puri

Time for a bit of introduction to today’s recipe – as I have described in my previous post in chat corner, chaat is really the Mumbai word for sweet n’ spicy - basically it refers to dishes where a number of chatpatta ingredients are thrown in together & are binded up with sweet n’khatti emli khajoor chutney ,chatpatta pani, crispy spicy bits like sev farsan & puri’s.
When we were staying in elgin there were no Indian stores around, we always had to travel quite a long distance to buy Indian food stuff. Perfect time for me to come up with some new experiments.
It was a long time since we had panipuri & I was desperate to have some….I had tortilla chips, chaat masala, dates & tamarind at home ,I thought of throwing in something chatpatta together so I made some emli khajoor chutney ,when I started arranging the tortilla chips in the plate it striked me that I cud use them as flat puri’s & make dahi sev puri or ragda puri & when I put up everything together I had my own version of ragda dahi sev puri! & it was an instant hit with both of us. Since then we have this atleast once a week & I am so glad we don’t have to wait for a holiday to go out to have pani puri!This is my recipe for a really mouth-watering ragda dahi sev puri .

Ingredients:
Tortilla chips / flat puris- 1 pack
1/2 cup of fine sev
1 cup of very finely chopped onions
1 cup of finely chopped tomatoes
1/4 cup of finely chopped coriander
1/2 cup of channa or potato mixture(recipe in previous chat corner posts)
1/4 cup of emli khajur chutney(recipe in previous chat corner posts)
1/4 cup of green chutney
1/2 glass of chatpatta pani(recipe in previous chat corner posts)
1/4 cup of roasted groundnuts
2tsp of tomato ketchup
2tsp of thick curd


Procedure:

• Arrange the tortillas or flat puris in a single layer.
• Spread the hot potato or channa mixture on it.
• Now sprinkle the chopped onions & tomatoes over it.
• Now drizzle it with green chutney (optional)followed by emli khajur chutney.
• Spread the curd sparsely on top of it.
• Sprinkle sev/Bombay mix & coriander
• Sprinkle some groundnuts .
• Now pour some generous amount of chatpatta pani on it.
• And its ready to eat!

Kanda Bhajji

Kanda bhajji is the most popular street food but is also found on the menu’s of most of the restaurants in Maharashtra as well as India but with different names.
It’s called bhajji in Maharashtra, pakora in north India & bonda in south India. There are many varieties in it.
Number of vegetables = Number of bhajji’s/ pakora/ bonda’s!
Aloo pakora(batata bhajji), kanda bhajji, palak pakora, egg pakora, eggplant pakora!just use your imagination be creative & you can have a platter full of variety of bhajji’s or pakora's.
Chaha aani batata bhajji is my favourite snack on a rainy day!

Rains- in India, have always meant unlimited joys to me, sparkling rainwater glazing our faces, jumping into puddles, playing in the rain, wet clothes,cold breezes …than a hot shower & then a strong desire to have something that is piping hot!! crunchy, munchy, steaming hot- chai & pakoras! With your favourite old melodies of hindi songs in the background! Oh I miss India so much .… though we get rain here all the year round its nothing compared to the romantic rains in india; )
Infact, garam garam chai & pakora is the favourite snack for many Indians & is always found in all college canteens in India. Today I am posting the recipe for kanda bhajji it's my hubby’s favourite pakora
Infact you can also serve these bhajji's /pakora's as appetizers! the important thing is to enjoy it!

Ingredients:

3 medium onions sliced thinly & lengthwise

3/4 - 1 cup chickpea flour (besan)

1/4 cup finely chopped coriander

1/2 tsp chili powder1/4 tsp turmeric

1 tsp rice flour(makes the bhajji more crispy)

salt to taste

2-3 pinches of sugar

Oil for deep-frying

Procedure:

• In a medium sized bowl mix onions & coriander .


• Sprinkle salt & sugar over it & keep aside for 10 minutes or till it starts leaving water.


• Now add chili powder, turmeric & rice flour.


• Do not add water. The water given out by the onion mixture is enough.


• Now add the besan only as much as to coat the onions.(I have just give the approximate quantity of besan that may be required) .Mix thoroughly.


• Heat oil in a pan .


• Gently drop small lumps of batter (approx.1tsp of batter) in hot oil. Be very careful when you do this!


• Deep fry on medium heat till the bhajji turns golden brown.Drain on paper towels & remove excess oil.


• Serve hot with your favourite chutney or tomato ketchup.
  

Tomato Rice

It was a very long lazing around day, shopping, visiting friends & when we were back home evening had rolled around, & I was too tired to cook anything elaborate. So thought I'll make something instant with the leftover plain rice!!

Left-over rice is always a great start to make new varieties of rice such as lemon rice, tamarind rice, curd rice or even Chinese fried rice! Another one which we both like is tomato rice.

So here’s my recipe for tangy mildly spicy tomato rice!


Ingredients:

2 cup leftover rice
1 inch piece cinnamons stick
2 cloves
2- 3 bay leaves
2 cardamoms
3-4 whole black peppers
1/2 tsp cumin seeds
1tsp udit dal
1 small onion cut length wise
2 tomatoes cut length wise
1/4 tsp chili powder
2 tsp of coriander finely chopped
8-10 broken cashew nuts
2 tsp oil
Salt to taste
1/4 tsp sugar

Procedure

• Heat oil in a pan .
• Sauté cinnamons stick, cloves, cardamom, udit dal,cumin,cashews & bay leaves.
• When you get the aroma add onions, fry until they are light golden brown, add tomatoes and fry until it becomes soft.
• Now add salt sugar & chili powder & sauté it for another minute or 2.
• Add the rice & stir properly till the rice is well coated with the mixture.
• Cook with the lid for few more minutes on low heat till the moisture is absorbed.
• Once the rice is cooked, check for salt and adjust as per your taste.
• Now garnish it with coriander & its ready to eat.
  

Ravya chi kheer

I don’t really have a sweet tooth nor is my hubby keen on having sweets & desserts, but once in a while we get an urge for a traditional dessert.

Cakes, pastries, truffles, custards, tarts, paulav & other western sweets and desserts are very delicious(I like them too ; ), but the rich creamy sweetness of kheer, gulabjamuns , rasgullas ,shrikhand is altogether different, all of them bring good sweet memories of home!

Dessert as such is not an Indian concept rather we have sweet dishes! In the sense that sweets aren’t served after the end of a meal – instead they are always part of the Indian meal. (shrikhand puri, halwa puri! Kheer chapatti, puran poli ! !)
Out of the large variety of indian sweets kheer is the simplest of all
And best part of all, is that it uses ingredients that can be found in most of the Indian kitchens at any given time!
Now something about kheer- Kheer is essentially a sweet dish made from a main ingredient like rava /shevaya /rice /carrots/almonds cooked in milk and sugar; it is usually flavored with some cardamom, nutmeg & saffron. Dry fruits like- cashews, almonds, raisins are added to put that extra elegance & richness to the dish. . Best part of it for me is the aroma - warm, sweet& inviting.

I am posting a simple but very tasty , easy to cook, quick to make recipe of kheer - Since rava / suji is so easily cooked, there was no need for soaking, grinding, reducing anything.
This tastes yummy when it is warm as well as cold.

Ingredients:

1/2 cup rava/ suji/ cream of wheat

1- 2tsp ghee

1 litre milk

7-8 cashews broken into pieces

7-8pistachios thinly sliced

7 -8 almonds thinly sliced

2 tsp raisins

10- 11 tsp sugar

1/4 tsp Cardamom powder, nutmeg powder

Some saffron strands

Procedure:

• Melt ghee in pan, add rava & fry until it gives aroma (golden brown colour).
• Add milk to the rava & simmer until liquid has been reduced by 3/4 to half.
• Add sugar and cook until dissolved. Add the nuts and simmer for a few minutes. Adjust sweetness as per taste.
• Add Cardamom powder, nutmeg powder
• Remove from heat and garnish with saffron. Serve warm or cold.

Try out this and do let me know.

Misal pav

The spicy curry of sprouted beans. It’s easy to cook, nourishing & also delicious to taste! Most commonly prepared misal is made with tiny brown beans called matki or "moth", available in most of the Indian stores. Though small amounts of other sprouted beans are also added in the traditional version of misal. In this recipe I’ll be adding only the beans I had at home. I am adding a picture of matki, in its dry form & after being soaked 4-5 hours and then sprouted in a damp cloth kept in the oven(or you can place it in a warm place) overnight.

Kolhapur is very famous for misal pav; there are certain restaurants which serve just misal pav for atleast 2-3 generations now! Its also a popular street snack along with vada pav all over maharashtra. (Belive it or not I am properly from kolhapur so the recipe is of assal kolhapuri misal ! !)

I remember eating misal pav near our medical college in bavda all 14 of us, my whole batch had gone together after returning from our trip to Amboli & the small restaurant had turned into chaos we had a lot of fun chatting & eating at the same time it was a great time. Some of us our still in touch while others have dispersed but we all have this memory to share, hope at least one of them reads this & we get in touch again!

Ingredients:
2 bowls sprouted matki
1/4 bowl vatana sprouted (Peas)
1/4 bowl sprouted kidney Beans
1/4 bowl sprouted groundnuts
1/4 bowl sprouted masoor (lentils)
1 Potato peeled & cubed
1 onions finely chopped
1 tsp garam masala
1 1/2 tsp of kolhapuri kala tikhat masala
(or u can use 1/2 tsp garam masala +1tsp red chili powder + 1tsp fried onion garlic paste+1/2 tsp roasted dried coconut powder, some sesame seeds mix them together in a blender & instant kolhapuri kala masala is ready actually you can make it in large amount & store for 3-4 months)
1/2 tsp turmeric
1tsp powdered jaggery
1/2 tsp tamarind pulp
Grinded paste of4tsp coconut & 1 tomato
4-5 curry leaves
Oil for cooking
Bread
Salt as per taste

To garnish:
1 onion finely chopped
1 tomatofinely chopped
1 cup finely chopped Corainder
1 bowl farsan,shev,chivda

1/2 cup fresh coconut grated
Procedure:

• Heat oil in a large pan. Add curry leaves and onions & fry them till light golden brown.
• Now add the coconut tomato paste n sauté for a few minutes.
• Now add the turmeric powder & kolhapuri kala thikhat masala, mix it properly & sauté it for another min or two.
• Add all the sprouted beans & cubed potatoes.
• Keep stirring it, add jaggery & tamarind pulp.
• Finally add 5-6 cups of boiling water & cover with a lid til it comes to a boil.
• Now simmer till the sprouts are tender and the potatoes are cooked.
• Adjust as per your taste by adding jaggery/salt/or chili powder as needed.
• Serve steaming hot along with bread or pav.

Usually at home my mother arranges/serves the misal for all of us & so do I do it now!

• Take a ladle full of misal in a bowl, now put the chopped onions tomatoes , coriander, farsan in any order finally sprinkle some grated coconut & serve with bread/ pav & a slice of lemon.

But you can let everyone have their own misal style as per their taste, just keep the finely chopped onions, tomatoes, coriander, sev / chivda / farsan in the middle.
In kolhapur the misal is always served with an extremely spicy curry called "cutt" but I have totally omitted it as I thaught it might be too spicy for all of us!!

Chilled honey coated Galia melon

Last time I got this melon from the super stores for the first time& we both just loved it so this time I thought why not try something special with it !

But the flavor of this melon is so refreshing & wonderful in itself I didn’t have the heart to change it

So I just peeled the melon cut it into cubes drizzled it with 3 tsp of honey. Just tossed it a few times & refrigerated it for 2 hours or so. I have added a few sliced grapes, tomato peel roses & some apple shavings to decorate it. And an eye catching as well as delicious chilled honey coated Galia melon is ready!

Potato Rassam

This is my friend Anuradha's recipe who is a dentist & worked where i was doing my internship in karwar. This was an instant rassam for me which I could do it in minutes I have modified it as per our tastes (as for adding tamrind & jaggery )but the major ingredients are the same.I always made this rassam or tomato rassam whenever I came home late & had very little time to serve dinner! Soon with modifications it became our favourite rassam. After coming to UK I modified it a bit more instead of fresh chopped tomatoes I started using tomato juice!& it became much more easier & quicker to cook. Try it out you too might like it

Ingredients:

3- 4 medium sized potatoes boiled

1 cup tomato juice(i use canned one)

1 tsp mustard seeds

1 tsp cumin seeds

3-4 curry leaves

a pinch asoefetida

1 tsp of MTR rassam powder

1 tsp tamarind pulp

1-2tsp jaggery

2tsp grated coconut

1tsp chopped coriander leaves

2 tsp ghee

Salt to taste

Procedure:

• Mash the potatoes, add some water & make it to the consistency of loose custard (1cup of water should be sufficient).
• Heat ghee in a pan, add mustard & cumin seeds once they splutter add curry leaves & asoefetida.
• Now add the potato mash mixture, mix well & add the tomato juice.
• Add the tamarind juice,rassam powder and jaggery.Bring it to a boil
• After boiling for 5 min or so add the grated coconut.Cook for few more minutes.
• Now Sprinkle coriander on top and serve hot.

Pani Puri

The name Pani Puri literally means water in puri-round crisp puffed bread(looks just the size of table tennis ball & is hallow too) . Pani is a hindi & marathi word for water & Puri is hindi & marathi word for round crisp puffed bread ball. It doesn’t sound chatpatta, does it? But this is how it feels , when you put one pani puri in your mouth – explosion of a chatpatta spicy – crispy mouth watering delight! !

Sometimes its so spicy n crispy that your eyes water but you can’t resist the next one coming! Belive me it’s true in my case too!!!! Never met a girl who doesn’t like pani puri.

Now a bit of information about this chatpatta treat,

This is a typical street food which is very popular all over India

It’s called by different names in different parts of India, some call it Foochka & some call it, golgappa but general term used is pani puri. It comes with a bit of variation too…like in some regions they add boiled peas where as in some places they add partially mashed potato & so on

Since the round crisp puffed bread ball is served with special spiced water it‘s called as Pani Puri.

When in India I always prefer to eat pani puri at the panipuri vendors called chaatwaala bhaiya .Every city has its own popular panipuriwala bhaiya.

But since coming to UK, I started making pani puri at home, which I must say is very healthy & nutritious too!! See the ingredients & you too will belive it.

So here’s my version of healthy nutritious chatpatta panipuri

Ingredients:

A packet of "pani-puri" puris (it has about 50 puris which should be sufficient for 5 people)
For filling the puris:
1/4 cup boiled/canned black channa
1/4 cup whole boiled/canned chickpeas lightly mashed

1/4 cup moong soaked n cooked

1/4 cup sprouted moth seeds/matki
1cup very finely chopped onions

1cup very finely chopped coriander
1potato, boiled& partially mashed

1cup emli khajoor chutney(I already have posted the recipe)

1 big glass of chatpatta pani (I already have posted the recipe)

Procedure:

Now here’s how to serve

Make a small hole in the puri & fill with a little potato, finely chopped onion, coriander & 1-2 chick peas, 1-2 kala chana & 3-4 sprouts. Add a 1/2 tsp of emli kajoor chutney chutney.Arrange atleast 6-7 puri’s prepared in this way in a plate & serve with a bowl of chatpatta pani.

Just dunk the puri in the chatpatta pani & put it straight in your mouth for a burst of chatpatta mouthwatering explosion !

Chatpatta pani for panipuri

Chatpatta pani for panipuri

Ingredients:

Glass of ice cold water

Juice of 1 lemon

2 tsp sugar

1 big tsp chaat masala

Finely chopped coriander

Procedure:

• Mix all the above ingredients & stir.
• Keep stirring till the sugar is dissolved
• Chatpatta pani is ready!serve it cold with chat dishes like pani puri or ragda puri or sev puri!

Emli khajur chutney

Emli khajur chutney is the main ingredient in most of the chat dishes. Chat is adhoora without this chutney. You can make this chutney in large amounts & store it in the fridge it easily stays for a month if you don’t add any water to it & store it in a air tight container. I always do it in large amounts & use it as needed.

Ingredients:

10 Dates/ khajur soaked in hot water for 10-15 min
5-6 tsp Tamarind pulp
3 tsp grated jagerry
1tsp cumin seeds
1/2 tsp red chili powder
Salt for taste

Procedure:

• Mix all the above ingredients & blend them in a mixer to form a smooth paste add little water as possible make it to the consistency of custard.
• Now in a thick base nonstick pan bring it to boil & cook for 3-4 min, or till you feel that most of the water is evaporated.
• Keep stirring till it’s done.
• Cool it & store it in a airtight jar.

Dal vaang ( dal baingan )

This is my mother-in-law’s recipe to cook baingan & my hubby just loves it. So whenever we go the Indian stores I do get Indian brinjals /baingan especially for this recipe. I do make it with the big aubergines we get in the supermarkets but some how it doesn’t taste the same.

Ingredients:

250 gms brinjal/ egg plant/vaangi(cut into cubes)

1 cup of toor dal soaked for 30 min

1 onion finely chopped

2 tomatoes finely chopped

3-4 curry leaves

1/2 tsp cumin seeds

1/2 tsp mustard

1/2 tsp jaggery

1/4 tsp turmeric powder

1 tsp chili powder

3 tsp chopped coriander

3 tsp grated coconut

Salt to taste

1tsp oil

Procedure:

• Heat oil in a pan add the mustard let it splutter add cumin & curry leaves.
  
• Fry for 30 sec & add onions keep stirring till they turn golden brown.
  
• Now add the tomatoes, chili powder, turmeric powder ,salt & jaggery.
  
• Mix them properly & cook till oil starts separating now add the soaked dal & cubbed brinjal.
  
• Cook for10-15 min or till the dal & brinjal are cooked.( keep in mind that the dal should be cooked but not completely mashed)the dal should stay whole.
• Now add the coconut & coriander & daal vaang is ready to be served.

This one is simple easy& tasty!

Umtti/Maharashtrian dal

Umtti is the Maharashtrian version of the famous Indian dal. It has a tangy flavor and unlike regular dals is a bit watery. Serve it hot with rice, pickle & papad & a hearty home meal is ready. At home in India it’s made every single day!

One version of Umtti uses the marathi goda masala, another one uses tomatoes& kale tikhat, yet another has tamarind & jaggery & so on. I wouldn’t be exaggerating if I say every home has its own version of dal in India!

This recipe is how we make umtti at home. This is the daily dal we have everyday in our home & the recipes is from my mother I have been making it for 2-3 years but I still miss my mother’s version. She uses the same ingredients & same method but I miss her personal touch to it.

Ingredients:

1 cup pressure cooked toor dal

A pinch of Asafoetida (hing)

1/4 tsp turmeric powder

1/4 tsp cumin

1/4 tsp mustard

1 tsp red chili powder/ kale tikhat

2- 3 curry leaves

1/4 tsp meethi seeds

3 garlic cloves roughly crushed

1 cup tomato puree

1/2 tsp tamarind pulp

1tsp chopped coriander

2 tsp grated coconut

1 small piece of jaggery

1 tsp ghee

Salt to taste

Procedure

• Heat ghee in a pan, add mustard, cumin, methi seeds let them splutter.
• Add curry leaves fry for 30 sec, now add the crushed garlic & fry for 30 more sec.
• Add the tomato puree & tamarind pulp, put on a lid & cook for 1 minute.
• Now add the cooked toor dal, hing, turmeric powder, chili powder , jaggery & salt.
• Add 1/2 cup of water .
  
• Let it come to a boil, add the grated coconut & coriander & cook for few more minutes.
• Umtti is ready to be served with rice! Pour a spoon of ghee on top of the rice!

If you like drumstick’s(shevgyachya shenga as we call them) you can add them as well & make shevgyachi umtti !

Here's what i do to make it all a simple easy process- i cook dal by adding hing, roughly chopped tomatoes, turmeric ,water put them together in the pressure cooker & takes 3 whistles & mashes it all together by a wooden whisk called ravi .So onces the phodni(tadka )is done i add this dal mixture to it then add tamrind pulp, jaggery & continue as above !

Bhel

I am thinking of some thing chatpatta to begin with. How about some Indian street food?
Like aloo tikki, panni puri bhel or bhel ? hmmm……sounds too good

Bhel is a one of the delightfully chatpatta snack of Indian steet food. Specifically related to Chowpatty of mumbai. This street food is available all across India on portable stalls as well as restaurants by different names. Bhelpuri in Mumbai, Jhaal Muri in Kolkata, Murri Mix in Andhra ,Bhel in kolhapur or papdi chaat in gujrat an so on & on…… when you have the bhel at the chatwala bhaiya’s portable stalls its always served in newspaper/magazine cones & a thick paper or card sheet spoon is given to eat!!
It has its own fun. I still remember Raja bhau’s bhel in kolhapur where every evening there is rush to have his bhel.
One thing for sure is that these chatwala bhaiya’s open their portable chat stalls during the evenings to serve the famous street foods –bhel,pani puri ,sev puri , aloo tikki,pav bhaji…mmmm I am hungry again!
Bhel is a typical street food, a mix of puffed rice, farsan , sev , onions, tomato, roasted peanuts ,emli khajoor chutney &coriander .Its tangy, spicy & best of all chatpatti all at the same time.
While kolkatta, andra, kolhapur have their own versions of puffed rice mixture the most famous is the bhelpuri from Mumbai !
You can add boiled potato, canned channa ,raw mango, grated carrots, sprouts, & make it more nutritious , So just be creative and use your imagination!!
Now I’ll be putting my version of bhel & bhel puri here, we just love it hope you too enjoy it!!!

Ingredients:
2 cups Chirmura/ murmura/ puffed rice whatever you can it
1/2 cup emli khajur chutney
1/4 cup coriander finely chopped
1 cup of onions very finely chopped
1/2 cup of finely chopped tomatoes
2tsp of tomato ketchup
1 tsp chaat masala
1tsp sugar
1/2 tsp lime juice
1/2 cup of sev / Bombay mix

Procedure:

• In a big bowl mix everything else except chirmuras
• Just before eating add the chirmuras .
• Mix it properly & chatpatti bhel is ready to eat

Nothing beats a healthy home made chatpatti bhel!

*Something about me & my blog*

I have a real liking for regional food.
The kind of food/dishes which you can never order in restaurants. Though I have made a point to also add a few dishes which u can order in restaurants but are also easy to cook & tasty!
The whole aim was to have recipes which reminds you of India! Specially Maharashtra
Oh God how I miss kolhapur…….Raja bhau’s bhel, Solanki ice cream parlour ……mahalaxmi temple…… Trusha shanti lassi!...aai chya hath chi umtti! Sasubai’n chya haath cha dosa….mmmm
Recipes which are made with love & care & served with pride to all. I always wanted to represent Indian Food on my blog especially marathi food.
I have chosen recipes which are simple & ideal for everyday preparations but at the same time can be made for dinners or tea parties which we often have staying away from home & India. Some of the dishes are very unique to Maharashtra while others are from different parts of India.
I have made a point to add a chat corner as well as I am very sure some of you will also be a chat fan as I am & its so difficult to get a good chat,bhel & my favourite pani puri over here!
I have divided the recipes into following categorizes

• Vegetarian dishes
• Non vegetarian dishes
• Snacks
• Breakfast dishes
• Rice recipes
• Microwave recipes
• Roti’s
• Desserts/ good padarth
• Upvasache padharth
• Baking recipes
• Chat corner
• Drinks

Hope you too enjoy these recipes as I have .
I’ll keep on adding recipes as & when time comes .All your suggestions & comments are welcome.

Rohita.