NON-VEG UNDHIYU

Ingredients:
1 kg chicken (boneless)
1/2 kg mutton mince
6 eggs
100 gm besan
1/2 kg baby potatoes
1/2 kg surti papdi
1 coconut
1 bunch coriander leaves
1 tomato
1 bunch methi leaves
1 tbsp coriander powder
1 tbsp chilli powder
1 tbsp jeera powder
1 tbsp bhukni (a Gaekwadi masala made of 22 spices)
1 tbsp ajwain
4 lemons
1 tbsp sugar
100 gm green chillies
200 gm green garlic
50 gm ginger
500 ml oil
Salt to taste

Procedure:
Cut chicken into curry cuts (1 chicken X 12). Boil the eggs. Cut surti papdi into pieces. Boil baby potatoes and peel it. Cut tomatoes into quarters. Make mutton mince balls with besan, methi leaves, bhukni, dhania powder, jeera powder and chilli powder. Deep fry the balls (mutton). Make a paste of half coconut, green chillies, green garlic and ginger. Take 300 ml oil in a dekchi, add ajwain, chicken pieces, surti papdi and the paste and cook till chicken is done. Add mutton balls, boiled eggs, potatoes into the ondioo. Add chopped corriander and grated coconut from top and mix well. Add quarter of tomatoes to the dish. Cook till oil surfaces and serve hot.

Tomato Dum Pukht

Ingredients:
1 grated coconut
10 gm chilli powder
200 gm chopped onion
10 gm dhania powder
85 gm peanuts
25 gm til
10 gm chopped ginger
10 gm chopped garlic
10 gm chopped green chillies
1/2 bunch chopped
coriander leaves Juice of 2 limes
1 kg tomatoes
50 ml oil
Salt to taste

Procedure:
Saute onions, ginger, garlic, chillies till colour changes. Add grated coconut to the mixture. Roast peanuts and sesame seeds and make a rogh powder. Add the roasted powder to the mix. Also add coriander leaves, salt, lime juice. Cut the tomatoes from the top and scoup out the inside. Fill the tomatoes with this mixture. Take a close container, apply some oil and then cook the tomatoes on slow fire. Keep the lid of the container tight. Serve piping hot.

Kayal Wadi

Ingredients:
500 gm besan
150 gm maida
100 gm chopped onion
25 gm garlic
25 gm ginger
25 gm green chillies
1/2 grated coconut
Juice of 3 limes
2 tsps bhukni (a Gaekwadi masala containing 22 spices)
1 tsp dhania powder
1/2 tsp jeera powder
1/2 tsp chilli powder
2 tsp sugar
1/4 bunch corriander leaves
50 ml oil
Salt to taste

Procedure:
Make a soft batter (dosa type) with besan and maida. Saute onion, ginger, garlic, chillies, coconut (all chopped). Add all dry masalas. Make pancakes with besan, maida batter. Season the masala prepared with salt and lime juice. Spread the masala over the batter and roll like spring rolls. Cut into diamond shapes and serve.

PATRALI KOMBDI

Ingredients:
1 kg boneless chicken
1 bunch coriander leaves 50 gm green chillies
50 gm green garlic
25 gm ginger
2 lemons
1/2 coconut
1 tsp ajwain powder
8 colcasia leaves
100 gm besan
1 tbsp chilli powder
1 tbsp bhukni (a Gaekwadi masala containing 22 spices)
1/2 tbsp turmeric powder
1/2 tsp dhania powder
1/2 tsp jeera powder
Oil for frying
Salt to taste

Procedure:
Make a paste out of coconut, coriander leaves, ajwain, ginger and green garlic. Marinate the chicken pieces (4 pieces from 1 chicken) with salt and lime juice. Add the paste to the chicken and keep for half-an-hour. Make a thick batter with besan and add bhukni, dhania powder, jeera powder, turmeric and chilli powder to it. Clean the colcasia leaves and apply the batter evenly over it. Keep the marinated chicken on top and roll the leaf over it. Tie it with a thread and steam for 20 minutes. Cool it and then deep fry. Cut into pieces and serve hot.

LASOONI PARATHA

Ingredients:
100 gm atta (wheat)
Salt to taste
Chutney:
1/4 grated coconut
50 gm garlic
4 red chillies
25 gm tamarind

Procedure:
Roll a layered (laccha) paratha uncooked with the dough made of atta. Make a chutney out of all ingredients and apply it to both sides of the paratha. Cook in tandoor till done.

ZHINGA KHARE LONCHE

Ingredients:
1 kg prawns (king size)
25 gm mustard dal
10 gm fenugreek seeds
2 tbsps red chilli powder
1 tsp turmeric powder
300 ml oil
1 tsp asafoetida powder
3 limes
Salt to taste

Procedure:
Clean the prawns and cook it in little water with lime and salt. Heat oil add hing, rai dal, methi seeds, red chilli powder and turmeric powder. Add prawn and mix well. Serve hot or room tempertaure as required.

MUTTON KALA RASSA

Ingredients:
1 kg. mutton
100 gm dry coconut, grated
400 gm onion
100 gm whole garam masala (kala masala)
25 gm til
2 limes
50 ml oil
25 gm ginger
25 gm garlic
25 gm red chillies
10 gm jeera
25 gm dhania
25 gm black pepper
Salt to taste

Procedure:
Roast dry coconut, chopped onion, kala masala, jeera, dhania, black pepper, ginger-garlic, til and red chillies till black. Make a paste of the above mixture. Fry the paste in little oil till well done. Add boiled mutton pieces to the paste and cook with water till done. Add lime juice and salt to taste. Keep thin curry consistency. Serve hot.

MOONG MODE AMTI

Ingredients:
100 gm sprouted moong 3 no onion 2 no tomatoes 2 tbsps coriander, dry 1 tbsp jeera 1 tbsp black pepper 1/2 grated coconut 1/4 bunch coriander leaves 8 curry leaves 1/2 tsp mustard 50 gm oil Salt to taste

Procedure:
Slice onions and tomatoes. Saute sliced onions, tomatoes, coconut, jeera, dry coriander and black pepper in little oil. Grind the mixture into smooth paste. Give a tempering of mustard, curry leaves, into the paste. Add sprouted moong into this mixture. Cook it till its soft and done. Add salt to taste. Garnish with chopped coriander leaves and grated coconut and serve.