Moringa Leaves




The ingredients are :-


  • 1) Moringa leaves, about 4 to five cups. (Read on for the trick, how to remove the stems)
  • 2) half cup raw peanuts,
  • 3) half cup tuvar or moong dal,
  • 4) 2 tablespoon ghee,
  • 5) 1 teaspoon turmeric powder,
  • 6) ½ teaspoon asafotida,
  • 7) 2 green chilies, chopped.
  • 8) 1 red chili, broken into pieces,
  • 9) 4/5 garlic pods, beaten with skin on,
  • 10) salt to taste,
  • 11) 1 teaspoon sugar or gor,
  • 12) 2 tablespoon grated fresh coconut (optional)





These leaves are very small and it is rather difficult to remove them from the stems. (You need to remove the stems as they do not cook very well). When you buy the bunch from the market, do not wash it. Tie it tightly in newspaper or a cloth. Leave it overnight, like this. Next day untie it and shake over a large plate or thali. Most of the leaves will fall from the stems. Pick up the small sticks from the fallen leaves. Then wash the leaves in plenty of water and drain them in a colander. There is no point in chopping them, as they are already too small. You need to pressure cook them, as they do not cook very well, otherwise.


  • 1) In a pressure pan, heat 1 tablespoon ghee and add the groundnuts and stir fry them.
  • 2) When they are done add the leaves and continue frying them. Add turmeric and asafotida.
  • 3) Fry till the leaves wilt and change colour,
  • 4) Add tuvar or moong dal and mix very well. Add two cups water and let the mixture come to boil,
  • 5) Close the lid of the pressure pan. Lower the heat and pressure cook it for 7 minutes.
  • 6) Let the pressure drop, then open the lid. Add salt and sugar or gor. Mix well.
  • 7) In another pan heat remaining ghee and add the beaten garlic pods, and red chili. When they are done, add to the cooked vegetable. Add grated coconut, if using.




Enjoy with any roti, or rice.




Sabudana Khichadi ( A savoury preparation of sago pearls)




The ingredients are :-

  • 1) 500 grams Sabudana, large size,
  • 2) 250 grams roasted and peeled peanuts,
  • 3) 4 to 5 green chilies,
  • 4) 1 tablespoon cumin seeds,
  • 5) 2 cups of diced tubers of choice (potato, sweet potato, purple yam etc.) (optional)
  • 6) 3 tablespoon ghee (clarified butter)
  • 7) salt to taste,
  • 8) 1 teaspoon sugar,
  • 9) fresh grated coconut, about half cup (optional)
  • 10) fresh chopped coriander, about 2 tablespoon, (optional and if allowed),
  • 11) 1 lime.


Preparation :-

The two ingredients and their treatment is the key for getting the recipe right. First one is Sabudana. There are various sizes available in market. The smallest one is of the size of mustard seeds and the largest is about 2 mm in diameter. You need to select the 2 mm variety. Select a good brand, so that there are no impurities.

The next step is to soak them. This is rather tricky, because you should know the exact amount of water to be used. For the size, which I recommend, needs soaking in water, just up to the level, of sabudana itself. (Smaller size would require lesser water.) You need to soak the sabudana for two to three hours. After soaking, you should be easily able to separate the pearls, with your fingers. And at this time your fingers should not get wet at all.

If you could achieve this, then half the battle is won. But don’t worry. If you feel there is little water, spread over a plate, and leave for half an hour, in open air.



The second ingredient, which is crucial, is roasted peanuts. If you find the process tricky, then you can use store brought roasted (most of the time, they are fried) peanuts. In case you decide to roast them at home, sprinkle some water on raw peanuts, and roast on medium flame, in a pan. You need to turn them, every now and then. They should be crunchy, but not burnt.

You can roast the peanuts, in microwave oven too. Sprinkle some water and put them in microwave safe bowl, and cook on high for 2 minutes initially. (Stir after 1 minute.) You need some more minutes, to complete the process. (For me, it takes two more minutes.) The exact time will depend on the power of oven, size of bowl and quantity of peanuts. For microwave cooking, remember that there is always some “standing time” required.  Whichever method you use, after roasting take them out on kitchen towel, and cover them with another towel. Leave them till they are completely cooled.

The next step is to peel them. For peeling, rub them with your hands and then blow off the separated skins.  Then grind them to a coarse powder, as seen in the photo.


In case you don’t mind the skin on your peanuts, you can grind the unroasted peanuts, and then roast them in a pan, on slow fire, using very little oil. You need to be very patient till they become very crunchy. Take care not to burn them. This is of course a short cut, as the skins have little bitter taste.

After you have both these ingredients ready, the proceed as under :-

  • 1) Separate the sago pearls by hand, and add salt, sugar, and peanut powder . Mix thoroughly, and break all the lumps.
  • DSCN6756
  • 2) Finely chop or coarsely grind the chilies.
  • 3) Heat 1 tablespoon ghee in a pan and add the chopped tubers, (if using). Add little salt and cook them on low heat. Remove and keep aside.
  • DSCN6755
  • 3) Add 1 tablespoon ghee to the same pan, and after it is heated add the cumin seeds. The ghee should be so hot, that the cumin seeds should crackle immediately.
  • 4) Then add the green chilies, and fry a little.
  • 5) Then add the sago mixture. And keep on turning the mixture, till all the pearls turn golden brown. No pearl should remain white.
  • 6) Then add the remaining ghee, fried tubers, grated coconut.
  • 7) Remove from heat and sprinkle chopped coriander and little lime juice. (Some people, do not eat coriander for “fasting”)






You can have curds or coffee with it.  If cooked this way, you will get the best tasting khichadi.

Do try it.




Hog Plums Curry




The ingredients are :-

  • 6 to 8 Hog Plums ( Ambada, as they are called in Marathi & Hindi)
  • 2 cups fresh scrapped coconut.
  • 4 to 5 green or red chilies ( The colour of the curry, will depend on choice of chilies.)
  • 1 teaspoon cumin seeds,
  • 1 teaspoon coriander seeds,
  • ½ teaspoon fenugreek seeds or 5/6 curry leaves,
  • ½ teaspoon turmeric powder,
  • ½ teaspoon asafoetida,
  • 1 teaspoon mustard seeds,
  • ½ cup sugar (or as per taste),
  • 1 tablespoon vegetable oil,
  • 1 teaspoon raw rice, washed,
  • Salt to taste.



To make the curry :-

  • With potato peeler, peel the fruits, keep aside.
  • Grind together coconut, chilies, cumin seeds, coriander seeds and rice to a very fine paste.
  • Heat the oil in a pan, add fenugreek sees or curry leaves, and fry a little.
  • Add mustard seeds, turmeric powder and asafoetida and the plums, and fry for 1 minute.
  • Add enough water to cover the plums and bring to boil. Reduce the heat and simmer till the fruits are cooked. (2 to 3 minutes).
  • Add the coconut paste, salt & sugar to taste and warm the curry. Do not boil too much.


Hog plums






Bottle Gourd and Carrot side dish




  • 1) 250 grams bottle gourd, grated.
  • 2) 250 grams carrots, grated separately.
  • 3) 2/3 green chilies,( or as per taste,) chopped,
  • 4) a pinch of qasoori methi (optional),
  • 5) ½ inch piece of ginger, grated,
  • 6) ¼ cup green peas or sweet corn (optional),
  • 7) ½ teaspoon cumin seeds,
  • 8) ½ teaspoon asafoetida,
  • 9) Salt to taste,
  • 10) ½ cup fine semolina,
  • 11) 1 cup gram flour, slightly roasted (besan), may require less or more.
  • 12) juice of one lime
  • 13) oil (optional)



  • 1) In a non-stick pan, heat a little oil (if using) and add cumin seeds and asafoetida. If you want to avoid oil totally, just roast these two.
  • 2) Then add the chopped chilies and then add carrots. Stir and cover for two minutes.
  • 3) Then add grated bottle gourd (with its juice ), qasoori methi (if using), grated ginger, green peas or corn (if using) and salt. Cover and cook for 2 to 3 minutes.
  • 4) Add semolina and stir well then add lime juice and gram flour. Mix very well and cover.
  • 5) Cook for 2 minutes more. By this time, most of the water would have been dried. If the mixture is still watery add little more gram flour.
  • 6) Keep on stirring till the mixture forms a ball and starts leaving the sides of pan.
  • 7) Pour it in a clean glass dish (greasing is optional) and level.
  • DSCN6137
  • 8) Let it cool completely and then cut into desired shapes.
  • DSCN6141
  • 9) These can be eaten as they are. You may shallow fry them with little oil or even pour a tadaka of hot oil with sesame seeds and coriander seeds. Sprinkle some chopped coriander leaves and enjoy with ketchup or chautney.


To proceed,




They can be made in advance. You need to cool the mixture completely before cutting the shapes. You may freeze the dish for few hours, that makes cutting the shapes  easier. These shapes can be added to your favourite curry or pulao too.





Shevbhaji – A spicy curry of store bought shev




The ingredients are :-


–        1) The main ingredient for this dish is of course Sev. This sev is easily available in stores. It is bit hard, hot and orange in colour. ( See the snap.) The softer and thinner versions should not be used, as they dissolve immediately, in this curry. You would need 2 cups full of this sev.SHEVBHAJI SHEV

–        2) 1 large onion,

–        3) ½ cup desiccated coconut,

–        4) 8/9 garlic pods,

–        5) ½ inch ginger,

–        6) Red chilies or red chili powder, as per taste. ( This curry is usually hot, I have used 2 teaspoon chili powder.)

–        7) 1 teaspoon cumin seeds,

–        8) 2 teaspoons coriander seeds,

–        9) 1 teaspoon garam masala ( If you could make it fresh, it would taste better. dry roast and grind 5 pepper corns, 2 cloves, 1 inch cinnamon, 2 green cardamom and patthar fool )

–        10)  Oil, as needed.

–        11) Tadaka ( ½ teaspoon each asafoetida, turmeric and mustard deeds )

–        12) fresh coriander, chopped (2 tablespoons),

–        13) Salt to taste.





To proceed,

  • – 1) Dry roast the cumin seeds , coriander seeds and dry chilies ( if using chili powder, add after putting off the flame.) and grind to a fine powder.
  • – 2) Roast the coconut till brown, keep aside.
  • – 3) Chop the onion, lengthwise and fry in little oil, till golden brown. ( You can use 2 tablespoon dehydrated onion flakes, they will brown in just few seconds. )
  • – 4) Grind together the coconut, onion, ginger and garlic.
  • – 5) Mix the dry powder and garam masala to this paste.
  • – 6) Heat some oil and add mustard seeds, asafoetida and turmeric. Then add this paste and fry till aromatic. Add the chopped coriander.
  • – 7) Add water and salt and let it boil for two minutes.. keep warm.
  • – 8) Just before eating, add the sev and boil for a minute.
  • – 9) Enjoy with bread or roti.



As I said, this is a spicy curry. There is no tomato or tamarind added, There is no sugar or gur, either.SHEVBHAJI DISH2

To make the taste lighter, you can eat with chopped onion and lime.

The masala can be made in advance and stored in air tight container, in refrigerator. Do not add any water, while grinding and it will keep, up to 4 weeks.

You can make egg curry also with this masala.  Make the basic curry as above, and while still boiling, add eggs, breaking directly in boiling curry. Fresh coriander can be added on top or fried with other spices, as preferred.








लागणारे जिन्नस असे


१) मुख्य म्हणजे शेव २ कप भरून. हि शेव जाडी आणि तिखट पाहिजे. भावनगरी शक्यतो नको कारण ती लवकर विरघळते. याच कारणासाठी अगदी बारीक शेवही वापरता येत नाही. आपल्याकडच्या फरसाणच्या दुकानात हि असतेच. दिवाळीच्या पदार्थातली शेवही वापरता येईल. हि शेव ताजी व कुरकुरीत असावी.SHEVBHAJI SHEV

२) १ मोठा कांदा

३) अर्धी वाटी खोबर्‍याचा किस

४) ८/९ लसूण पाकळ्या

५) अर्धा इंच आले

६) आवडीप्रमाणे लाल तिखट किंवा लाल मिरच्या

७) १ टिस्पून जिरे

८) २ टिस्पून धणे

९) १ टिस्पून गरम मसाला ( हा ताजा केला तर चांगले. त्यासाठी मिरी, लवंगा, दालचिनी, वेलची, दगडफूल घ्या. )

१० ) तेल

११) फोडणीचे साहित्य ( हिंग, हळद, मोहरी )

१२) कोथिंबीर

१३) मीठ



क्रमवार पाककृती:

१) लाल मिरच्या घेतल्या असतील तर त्या आणि तर ताजे मसाले खमंग भाजून घ्या. व त्याची पूड करा

२) खोबर्‍याचा किसही भाजून घ्या

३) कांदा उभा चिरून तेलात लालसर परतून घ्या. ( हल्ली वाळवलेला कांदा मिळतो. तो वापरला तर पटकन भाजला जातो. तो २ टेबलस्पून पुरेल )

४) खोबरे, आले, लसूण व कांदा यांचे बारीक वाटण करा. ( मिक्सरमधे आधी खोबरे आणि मग कांदा, आले, लसूण वाटावे लागेल. )

५) या वाटणात पूड व गरम मसाला मिसळा.

६) थोड्या तेलाची फोडणी करून त्यात मसाला परतून घ्या. त्यात हवे तेवढे पाणी घालून रस्सा उकळू द्या. बेताचे मीठ व कोथिंबीर घाला. ( शेवेत मीठ असतेच, त्या मानाने मीठ घाला. )

७) पाणी थोडे जास्तच घाला कारण शेव घातल्यावर रस्सा दाट होतो.

८) अगदी खायच्या वेळेला त्यात शेव टाका आणि २/३ मिनिटे उकळा.

९) भाकरी किंवा चपाती सोबत खा.


हा रस्सा तिखटच असतो. यात आंबटपणासाठी काहिही ( टोमॅटो, चिंच ) घालत नाहीत. तसेच गूळ वा साखरही घालत नाहीत. हवे तर सोबत कच्चा कांदा आणि लिंबू घ्या.

हा मसाला आधी करुन ठेवता येतो. पाणी न घालता वाटला तर हवाबंद डब्यात ठेवून फ्रिजमधे अगदी महिनाभरही टिकेल.


ह्याच मसाल्याचे पाणी उकळून त्यात कच्ची अंडी फोडून घातली तर अंड्याचा रस्सा तयार होईल.

कोथिंबीर फोडणीत, रस्सा उकळताना किंवा वरूनही घेता येईल.




Mukund Vadee type 2 (Rajasthani chakki ki sabji) Wheat gluten curry




The ingredients are :-


–        1) ½ kg whole wheat flour (atta),

–        2) 1 tablespoon chana dal, coarsely powdered,

–        3) 1 medium size potato or 1 cup green peas,

–        4) 1 medium size onion, finely chopped or grated,

–        5) 1 tablespoon ginger garlic paste,

–        6) 1 tablespoon Red chili powder, (more or less, as per choice),

–        7) 2 bay leaves,

–        8) 2 teaspoon garam masala,

–        9) 2 tablespoon oil,

–        10) 1 teaspoon turmeric powder,

–        11) Salt to taste,

–        12) 2 tablespoon fresh coriander, chopped.





To proceed :-

  • – 1) Add some oil and salt to wheat flour and need a soft dough, keep aside for 15 minutes.
  • – 2) Knead it well again and take it in deep bowl. Add water till it sinks and mash the dough in water.  Remove and reserve the water in another bowl.
  • – 3) Repeat the process of breaking and washing the dough, till the water runs clear. (5 to 6 times.)
  • – 4) Now you would have left with pure gluten, which would be about 25 % in volume, of the original dough. This would feel like rubber.
  • – 5) Mix the chana dal powder to this gluten. This may be little tricky as the gluten would be sticky.MUKUNDWADI2 GLUTEN
  • – 6) Pressure cook this gluten for 5 minutes and let it cool completely.MUKUNDWADI2 GLUTEN CUT
  • – 7) Cut it into bite size cubes and shallow fry them in oil, till golden brown.MUKUNDWADI2 GLUTEN FRIED
  • – 8) Heat some oil in pressure cooker and add bay leaves and turmeric. Add onion, ginger garlic paste, red chili powder, garam masala and fry for a minute. Add two cups of water. Add potato or peas, fried gluten and close the lid. Pressure cook for 5 minutes.
  • – 9) When the pressure drops, open the cooker and add chopped coriander.
  • – 10) Enjoy with Roti or Rice.




Those pieces taste almost like mutton (boneless, of course). The spices I have used are just one version. After frying the gluten pieces, you can make any type of curry, of your choice.MUKUNDWADI2 DISH2

The reserved water can be used to add to this curry. If that water is kept still for few  hours, the starch will settle at the bottom. The water can be poured off by tilting the bowl. The starch can be used in various ways like, thickening of soups and curries, or making kheer etc.