JEERA RICE(CUMIN RICE)

Ingredients:-

1. 1 cup uncooked basmati rice

2. 1 tb Jeera (cumin seeds)

3. 1 tb ghee( butter)

4. 3 springs coriander leaves(cilantro)

5. 3 springs mint

6. salt to test

Procedure :-

1. Wash and drain rice for 15 min.

2. Heat ghee in a heavy bottomed saucepan and add jeera in it.Jeera release the wonderful aroma.
3. When aroma release add rice and saute for min.Then add water,coriander leaves,mint and salt. 4. Bring to boil on high heat. When water started absorb cover it with lid on low heat about 15-20 min.
5. Serve hot with rayta or dal.

ENJOY :)

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GAVARICHI BHAJI(CLUSTER BEANS):-

Ingredients :-


1. 2 cups cluster beans(cut into small pieces with hand)

2. 1 small chopped tomato(optional)

3.1 small chopped onions

4.1 tsp red chili

5.1/2 tsp turmeric powder

6. 1/2 tsp mustard seeds

7. 1/2 tsp jeera(cumin seed)

8. 2,3 cloves chopped garlic

9. Pinch of hing

10. 2tb peanut powder (shengdanyache kut)

11. small piece of jaggary

12. 1tb oil

13. 2 tb freshly grated coconut (coconut powder)

14.chopped coriander leaves, salt to test

Procedure:-

1. Heat oil in a pan,add mustard seed,cumin seed and hing .Stir 2,3 sec. and add garlic and stir.Then add onions and stir another 1,2 min. until onions turns transparent.

2. Then add Gavar(cluster beans)and turmeric powder.Mix it well.

3. Cover it for 2,3 sec.

4. Add red chili powder(depends on your test)and mix well.Cover it and Cooked 12-15 min. on

medium-low heat until Gavar cooked.Be remember don't add water.Cooked on steam.

It's test so good.
5. Add peanut powder,salt ,tomato and jaggary.Mix it well.


6. Add coconut powder and coriander leaves.Mix and turn off heat.


7. Garnish with coconut powder and coriander leaves and serve hot with roti.


ENJOY :)

Some people boiled the Gavar and used.But for me,I don't like to boiled it.

I like to cooked Gavar on steam. It's test too good.I learned this recipe from my mother-in-low.

If you like potato you can add chopped potato along with Gavar.

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SWEET POTATO CURRY(RATALYACHI BHAJI)

Ingredients:-

1. 2 large sweet potato 2. 1 tb. ghee

3. 2 green chili(cut into split) 4. 3tb. peanut powder(shengdanyache kut)

5. 1/2 tsp. cumin seed(jeera) 6.1 cup water,salt to taste

Procedure:-

1. Peel the sweet potato and cut into the small Pisces as shown above.

2. Heat the pot over medium heat.Add ghee on it.When ghee hot add cumin seeds
(jeera) and green chili.Fry for 2-3 sec. and add sweet potato.Fry just another
2,3 sec.then add water in it.

3. Cover it and cook 10-12 min.on medium low heat.

4. After 12 min. add peanut powder ,salt and mix it well. Cover it and cooked until soft.(2,3 min.)

5. Serve hot.



ENJOY:)

This vegetables is allowed during a fast(uppas) in Maharashtra.

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CHAPPATI(ROTI,INDIAN BREAD)

Ingredients:-

1. 2 cups wheat flour

2. 1 cup water

3. oil

4. 1/2 tsp salt

PROCEDURE:-

1. Sieve the wheat flour and add salt,2tb. oil and water.Mix well and knead to form a smooth dough.Spread 1/2 tb. oil over the dough,cover and keep aside for 1/2 hr.


2. Make a small size ball.

3. Take one ball and dip in dry flour.

4. Roll out this ball into a a small disc.Then spread little bit oil and dry flour over it and closed half side.Then do same and closed again rest of side as shown below.

5. You will found triangle as shown picture.

6. Meanwhile heat the tava on medium

flame.

7. Roll out this triangle into a circle.(you have to need practise for that)Keep dipping the dough into the dry flour while rolling. So it doesn't stick.
8. Place the rolled chappati on tava.When bubbles start to form,flip the chappati over.

9. After about 10,15 sec. ,spread the chappati with a little oil and flip over.

Spread the other side with a little oil and flip over again.

10. When Chappati cooked,place them in the container and close the lid to keep
them hot.Serve hot.

ENJOY:)

TIP:- If you want to store chapati for 2,3 days then add milk instead of water.

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