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मराठीमध्ये वाचण्यासाठी इथे क्लिक करा First of all this is not my experiment but its my mom's expertee. When everybody asks me about garam masala I use to tell that its my mom's speciality. So now that I am in pune I actually got the chance to see how this is prepared and wrote the recipe. Obviously this needs more patience than what one thinks of and quite lengthy process but the result i guarantee to be awesome :) So here is the recipe for for all interested parties :) Ingredients 500g Corriander Seeds 50g Cumin Seeds 50g Fennel Seeds or Saunf 40g Poppy Seeds 20g Bay Leaves 10g Star Anise 10g Black Cardamom 10g Mace or Jayapatri 10g Naak Kesar 10g Cinnamon 10g Black Pepper 10g Cloves 5g Turmeric Stick 1/2 Nutmeg 1cm Asafoetida Block 20g Stone Flower or Dagad Phool 20g Caraway Seeds or Shahi Jeera Oil Method Heat Pan and add 1/2 Spoon of oil. Roast Jayapatri in this oil on low flame till reddish in color. Transfer to the mixie. In same pan add 2 drops of oil and Naak Kesar.

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा I read about this special chutney for the medu wada in the cookery book that I have and tried this. It tastes amazing with the wada obviously not as nice as sambar (wada sambar being my favourite). But I was in kind of wrapping up mode that time and hence didnt want to prepare sambar so this chutney made nice alternative. Ingredients 1/2 Coconut 1/4 Cup Chana Daal 6 Green Chillies 1 Bunch Corriander 1/2 Cup Curd 1/2 Spoon Mustard 1/2 Spoon Udid Daal A pinch of Asafoetida 1 Spoon of Oil Salt to taste Method Grate coconut and grind it in mixie with green chillies, corriander leaves, chana daal(one used in chivadas) and salt. In this mixture mix curd In a small pan heat the oil and let mustard and udid daal splutter in it. Also add Asafoetida. Mix this oil into the chutney and serve. Notes I used coconut water itself while grinding coconut so that it tastes nice and i dont need to add sugar. You can also add Red Chillies into the oil for even better ta

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा Medu wada is my all time favourite and if you know that guests are coming in the evening even by afternoon this is something you can try. This time I really managed to get real crisp and nice medu wada with little help from the book. Ingredients 2 Cup Udid Daal 2 Green Chillies 4 Spoon Coconut Pieces 1 Onion Salt to taste Oil Method Wash and soak the udid daal for around 5-6 hours. Once daal is soaked enough, remove the excess water and grind to fine paste. Add Salt, finely chopped green chillies, finely chopped onion and coconut pieces and mix well. Heat oil in a pan and fry the wadas on low flame. Notes Fry the wadas immediately after grinding the daal so that wadas are not oily. When you put the wada in the hot oil it should float instantly, otherwise add little water to the mixture and loosen the mixture and mix really well. One can also add little ginger but i prefer non gingery flavour for the wadas.

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा Its been long time since ajoy had been asking me to prepare mutton biryani. But mutton is not my liking and hence I had been conviniently ignoring it. Then it was that fine day that I wished his grant :) and prepared it. It turned out quite well. Ingredients 3 Cup Rice 1/2 Kg Mutton Pieces 7 Onions 2 Tomatoes 2 Potatoes 1/2 Cup Curd 1/4 Cup Milk A Handful of Cashews 5 Almonds 1 Ginger Stick 10-15 Garlic Cloves 1 Spoon Garam Masala 2 Spoon Red Chilli Powder A Pinch of Turmeric Powder 1 Spoon Corriander Seeds 1 Spoon Poppy Seeds 1.5 Spoon Black Pepper 1/2 Spoon Jeera 1 Spoon Saunf 1 Spoon Dry Coconut 8 Cloves 5 Cinnamon 2 Bay Leaves 5-6 Cardamom A Pinch of Saffron 1/2 Cup Ghee Salt to taste Oil Method Grind ginger and garlic to paste and keep aside. Wash mutton and add curd, turmeric powder, 1 spoon of red chilli powder, half of garlic ginger paste. Mix well and store it in the fridge for atleast 8 hours Next Day, Wash the rice and keep it in warm wat

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा Since I was small, My Dad always tells mom that in his company canteen he gets amazing Kadhi Bhaji(Curry Pakoda). And there use to always an attempt from mom to get the same taste and even then dad would be more inclined towards his canteen bhaji. So as kids we normally had this item almost twice a week or so giving another reason that this type of curry wont give cough unlike butter milk. So when I thought of preparing this, I decided to use Green vegetable for pakodas for more nutrition value of the curry. And here I got amazing item in my favourite list. Ingredients 3 Cup Palak Pakodas 6 Cup Butter Milk A Pinch of Turmeric Powder 1/4 Spoon of Mustard A Pinch of Asafoetida 3 Spoon Sugar 1 Spoon Ghee Salt to taste Method In the butter milk, mix sugar and salt to taste and keep aside. Heat the ghee in a small pan and let the mustard splutter in it. Add Asafoetida, turmeric powder and take off from the flame In the buttermilk add this ghee mixture an

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा It been more than a month since I prepared this but due to all sort of logistic issues in moving out of hyderabad I got little busy and couldnt post the recipe even though I had clicked the photos. So today I am going to post all 5 recipes that were pending. New ones will come as and when I try them :) Ingredients 1 Bunch of Palak 1/2 Cup Bason 1/2 Spoon Red Chilli Powder 1/4 Spoon Turmeric Powder A Pinch of Jeera Powder 1/2 Spoon Corriander Powder Salt to taste Oil Method Wash Palak leaves and keep aside. Mix bason, red chilli powder, turmeric powder, jeera powder, corriander powder and salt to taste with water to form a paste Heat oil in a pan When its slightly warm, add a spoon of oil into the bason paste. When oil is hot, dip the two palak leaves at a time in the bason paste and add it into the pan and fry the pakoda on the golden colour Repeat for remaining leaves Notes I used smalled leaves of palak and the pakodas turned out amazing. Especial