Methi Chakri (Baked version) Fenugreek leaves rolls




The ingredients are :-



  • 1) 1 ½ plain flour (maida), (you can even use whole meal flour.)
  • 2) 1 cup chopped methi (fenugreek) leaves and / or other green leaves of your choice,
  • 3) 3 tablespoon vegetable oil,
  • 4) ½ teaspoon baking powder,
  • 5) ½ teaspoon turmeric powder,
  • 6) 1 teaspoon red chili powder,
  • 7) 1 teaspoon roasted cumin powder,
  • 8) ½ teaspoon asafoetida,
  • 9) ½ teaspoon black pepper powder,
  • 10) ½ teaspoon sugar,
  • 11) salt to taste,
  • 12) Chat masala to sprinkle on top. (optional)





  • 1) Take flour in a bowl, add 2 tablespoon oil, salt and baking powder to it. Mix well.
  • 2) Adding little water, make a semi soft dough, cover and keep aside.
  • 3) Chop the leaves and add remaining oil, salt and all other ingredients, except chat masala. Mix well and keep aside.
  • 4) Preheat oven to 200 degrees centigrade.
  • 5) Knead the dough till smooth and make two portions. Roll out each portion to oblong shape. Thickness should be around 2 mm.
  • 6) By this time the methi leaves would have started releasing some juices. Divide the mixture into two parts. Spread one part over the rolled out dough. While spreading rub it with your fingers, so that the juices get absorbed in the dough.
  • 7) Start rolling the dough from one end. Keep on pressing while rolling so that the roll is very tight. Press the roll again and give it a round shape.
  • 8) Using a sharp knife, cut slices of the roll and lay them in a tray, lined with baking paper.
  • 9) Bake for 25 to 30 minutes, till golden.
  • 10) Cool in the tray itself and then sprinkle with chat masala (optional) and store in airtight box.
  • 11) Will keep for 8 to 10 days.



These chakris taste of methi leaves. Do taste great with tea. The same recipe can be used for other greens, of your choice.

I have added sesame seeds also, these are optional.




Kolhapuri Bakarwadi (Baked version)




The ingredients are :-


For the filling or bakar :-

  • 1) 2 cloves,
  • 2) 8/10 black pepper corns,
  • 3) 2 teaspoon cumin seeds.
  • 4) 2 table spoons coriander seeds.
  • 5) 2 inches cinnamon stick,
  • 6) 1 tablespoon aniseeds,
  • 7) 1 tablespoon poppy seeds,
  • 8) 2 tablespoon sesame seeds,
  • 9) 1 ½ cup desiccated coconut,
  • 10) 1 tablespoon red chili powder,
  • 11) 1 teaspoon asafoetida,
  • 12) 8/10 garlic pods,
  • 13) salt to taste,
  • 14) fresh coriander leaves, chopped and slightly dried,
  • 15) 1 teaspoon turmeric powder,

For the cover

  • 1) 1 ½ cup gram flour (besan),
  • 2) ½ cup plain flour (maida),
  • 3) ¼ cup rice flour (optional, but recommended for crispy bakarwadis)
  • 4) ½ teaspoon baking powder,
  • 5) ½ teaspoon turmeric powder,
  • 6) 1 teaspoon red chili powder,
  • 7) 2 to 3 tablespoon oil.





  • 1) In a hot pan, roast the sesame seeds till they pop. Remove.
  • 2) In the same pan, heat a little oil and fry the dry spices from 1 to 7, in that order.
  • 3) Remove and cool in a dish. ( Do not mix with sesame seeds )
  • 4) In the same pan, roast the desiccated coconut till pink and crisp. (Take care not to burn it.) Turn off the heat. Add red chili powder, asafoetida and turmeric powder, while still in pan. Cool slightly.
  • 5) Grind the roasted spices to fine powder. Add the roasted coconut mixed with other dry spices, the garlic pods (chopped, if too big) and grind together with spice powder again.
  • 6) Remove in a plate, add sesame seeds and coriander leaves. Add salt and check the taste. The filling should be little hot and spicy. You may add more chili powder, if needed. This filling can be made, one or two days in advance. Actually it is advisable to make in advance, so that the coconut, is infused with spices. Store in air tight container.
  • 7) When you want to make the Bakarwadi, prepare dough for the cover. Mix all the ingredients, except oil. Then add oil and mix well. Knead a hard dough with little water and cover with damp cloth. Keep it aside for 15/20 minutes. Knead again. It should be smooth to roll, but still not very soft.
  • 8) Divide the dough in two parts. Roll it in oblong shape, as thin as possible. (Not too thin, otherwise it will break while rolling.)
  • 9) Preheat the oven for 200 degrees centigrade.
  • 10) Divide the filling in two parts, Apply little oil and spread the filling on rolled out dough, evenly. Leave the edges uncovered as seen in picture.
  • bakarawadi1
  • 11) Press down the filling (with rolling pin), so that it sticks to the dough.
  • 12) Start rolling from one side, and keep on pressing, so that there no air pockets left inside.
  • 13) When the roll is done, flatten it firmly with your palms and cut into one inch wide pieces.
  • bakarawadi2
  • 14) Repeat for remaining dough.
  • 15) On a baking tray, spread parchment paper and apply little oil. Arrange the Bakarwadis, keeping little space in between, and slightly brush with oil.
  • bakarawadi 3
  • 16) Bake for 20 to 25 minutes, or till done.
  • 17) Cool them and keep in air tight container.
  • 18) Enjoy with cup of tea.




These Bakarwadis are spicy, but if you prefer you can add little citric acid to the filling or apply little tamarind paste on the rolled out dough. (Please do not add sugar. If you prefer less spicy filling, then reduce the quantity of chili powder.) These Bakarwadis can be shallow fried also. You may steam the roll for 15 minutes, before cutting. That way the dough will get cooked and will not require much oil for frying. In any case you need to press them firmly, before frying. Some filling may come out while frying, so need to be careful.




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.




मुकुंद वडी प्रकार २ ( राजस्थानी चक्की कि सब्जी )



लागणारे जिन्नस असे


१) अर्धा किलो आटा

२) १ टेबलस्पून चण्याच्या डाळीचे भरड

३) एक मध्यम बटाटा किंवा ४) कपभर मटाराचे दाणे

५) एक कांदा बारीक चिरून किंवा किसून

६) आले लसणाचे वाटण, १ टेबलस्पून

७) लाल तिखट आवडीप्रमाणे

८) दोन तमालपत्रे

९) २ टिस्पून गरम मसाला ( ताजा केल्यास उत्तम )

१०) तेल, हळद, मीठ

११) कोथिंबीर



क्रमवार पाककृती:

१) नेहमीप्रमाणे तेल व मीठ घालून आटा सैलसर मळून घ्या.

२) अर्धा तास थांबून तो आटा परत मळा आणि एका मोठ्या वाडग्यात घ्या आणि तो बुडेल एवढे पाणी त्यात घाला.

३) पाण्यात तो आटा कुस्करा.. असे करताना त्यातील स्टार्च हळू हळू पाण्यात विरघळलेल व पाणी दूधाळ होईल. ते पाणी फेकून द्या ( कृपया टिप पहा )

४) राहिलेला आटा दुसर्‍या पाण्यात कुस्करा.. स्वच्छ पाणी दिसेपर्यंत असे करत रहा ( ४/५ वेळा करावे लागेल. )

५) आता मूळ आकारमानाच्या २५ % ग्लुटेन हातात राहिल. याचे स्वरुप चिवट रबरासारखे असते.


६) आता त्यात मीठ आणि डाळीचे भरड मिसळा ( हे मिसळणे थोडे अवघड जाते, कारण हा गोळा फारच चिवट असतो. )

७) हा गोळा प्रेशर कूकरमधे पाच मिनिटे उकडून घ्या.


८) तो थंड झाल्यावर त्याचे हवे त्या आकाराचे तूकडे करा, आणि तेलात खरपूस परतून घ्या.


९) प्रेशरकूकरमधे तेल तापवून त्यात तमालपत्र व हळदीची फोडणी करा. त्यात कांदा, लाल तिखट, आले लसूण पेस्ट, गरम मसाले वगैरे घालून परता आणि मग २ कप पाणी ओता. त्यात बटाट्याचे तूकडे वा मटार टाका. मीठ टाका आणि वरचे तळलेले तुकडे टाका. प्रेशर आल्यावर ५ मिनिटे शिजवा.

१०) वरून कोथिंबीर शिवरा.

११) भात किंवा चपातीसोबत खा.



या करीतले तूकडे थेट मटणासारखेच लागतात ( मी आता शाकाहारी असलो तरी अगदी लहानपणी सर्व खाल्लेले आहे. चव लक्षात आहे माझ्या. ) इथे मी दिलेली कृती सर्वसाधारण आहे. तूमच्या आवडत्या मटण करीत हे तूकडे वापरू शकतात. अजिबात फरक जाणवणार नाही ( हाडाचाच काय तो फरक )


यात वाया जाणारी कणीक बघून एक विचार सुचला. हे पाणी मी माझ्या सिंकमधे ओतले होते. काही काळाने त्याचा साका खाली बसला. तो साका गव्हाचे सत्व म्हणून वापरता आला असता. हवे तर हे पाणी एखादा दिवस तसेच ठेवून थोडे आंबवताही आले असते.

काही वेळा, या पाण्यापैकीच काही पाणी करीत वापरतात, त्यान करीला दाटपणा येतो.