Vangyachi bhaji (EggPlant Curry)

Serves: 4	Time: 20mins approx.
Ingredients
1 Medium Eggplant. (Sliced into medium size cubes) 2 Medium Onion. (Finely chopped) 3 Potatoes. (Sliced into medium size cubes) 4 Tomatoes. (Finely chopped) 1 tsp Cumin seeds. 1 tsp Musturd seeds. 1/2 tsp Turmeric powder. 1/2 tsp Asafoetida (Hing) powder.	2 cloves Garlic. (Grind into paste) 1 inch Ginger. (Grind into paste) 1 1/2 tsp Red Chili powder. 2 tbsp Coriander leaves. 1 tsp Coriander Powder. 2 tsp Garam Masala. 2 tbsp Oil. Salt. (As per taste)

Procedure
1. Heat the oil. (On a medium flame)
2. Add mustard and cumin seeds. (Wait for them to sputter)
3. Add onions and fry them till light golden.
4. Add ginger garlic paste. Saute briefly for a minute. (On a medium flame)
5. Add asafoetida, turmeric, coriander powder, garam masala and red chilli powder. Mix it well.
6. Add tomatoes and mix well. Mix it thoroughly till a gravy is formed and let it simmer for a minute. (On a medium flame)
7. Add cubes of eggplant and potatoes. Add some salt. Mix it thoroughly.
8. Instanlty add 2 glass of water, 1 tsp salt. Mix it thoroughly.
9. Cover the vessel and let the eggplant and potatoes cook till the gravy thickens and reaches the desired curry consistency. (On a medium flame)
10. Once nicely cooked. Add 1 tbsp of Butter. Mix thoroughly. (Optional)
11. Add 4 full Boiled eggs into the curry and cook for another 2mins on a low flame. (Optional)
12. Lastly, add coriander leaves to it and keep the vessel covered for another 10mins to trap the aroma.

Pithla

Serves: 4	Time: 20mins approx.
Ingredients
4-5 tbsp Besan Gram flour (Besan). 600ml Water. 1 tsp Mustard Seeds. 1 tsp Cumin Seeds. 4 Green Chillies. (Finely chopped)	3 cloves Garlic. (Finely chopped) 1 inch Ginger. (Finely chopped) 1 tbsp Coriander leaves. (Finely chopped) 2 tbsp Oil. Salt. (As per taste)

Procedure
1. Mix besan and water thoroughly to make a lump free mixture.
2. Grind chillies, ginger and garlic to make a paste.
3. Heat oil in a kadhai. (On a medium flame)
4. Add mustard seeds and cumin seeds. Wait for the musturd seeds to sputter.
5. Then add the ginger-garlic-chili paste and fry for a min.
5. Now add the besan mixture and stir well.
6. Add salt as required. Add some water to get the desired consistency.
7. Keep stirring at regular intervals to avoid formation of lumps.
9. Cook for 10-15 mins. (On medium flame)
10. Garnish with corriander and serve hot with chapati, roti or rice.

Bread Pakoda

Serves: 5 (2 pakoda’s each)	Time: 45mins approx.
Ingredients
5 Potatoes. (Boiled & Peeled) 2 cups Gram flour. (Besan) 20 Bread slices. 5 Green chilies. (Finely chopped)	1/2 cup Coriander leaves. (Finely chopped) 1 tsp Red chili powder. 3 cups Oil. (For frying) Salt. (As per taste)

Procedure
1. Take the boiled and peeled potatoes and mash them until they form a paste. (DON’T ADD WATER)
2. Add green chillies, salt and chopped coriander leaves into it. Mix it thoroughly and roll the mixture into 10 small sized balls.
3. Now, in another bowl add gram flour, red chili powder and salt.
4. Add water gradually and keep mixing it thoroughly until a smooth batter is formed, not too watery and not too thick.
5. Now, remove the bread’s crust and then cut the bread slice diagonally giving two triangular shapes.
6. Stuff 1 ball of mixture between the two parts of each bread slice. Similarly do it for remaining 9 balls.
7. Heat oil in the kadhai for frying. (On a medium flame)
8. Dip each stuffed bread in the batter and deep fry in the oil until golden brown.
9. Remove them on a Kitchen paper or a tissue paper in order to soak excess oil.
10. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Chick peas bhaji (Kala chana bhaji)

Serves: 4	Time: 20mins approx.
Ingredients
3 cups Chick peas (Kala chana). 1 big Onion. (Finely chopped) 2 Tomatoes. (Finely chopped) 1 tsp Ginger garlic paste. 1/2 tsp Musturd seeds. 1/2 tsp Turmeric powder. 1 tsp black pepper	2 tbsp Coriander leaves. 1 1/2 tsp Red Chili powder. 1 tsp Coriander powder. 2 tsp Garam Masala. 2 tbsp Oil. Salt. (As per taste)

Procedure
1. Soak the chick peas overnight, completely immersed in water. (atleast 12hrs)
2. Once nicely soaked, take them in a pressure cooker and add water to pressure cook them. Add 1 tsp of black pepper and 1 tsp salt and then pressure cook them until tender.
3. Heat oil. (On a medium flame)
4. Add cumin seeds and mustard seeds and fry them for 10secs. (On a medium flame)
5. Add onions and fry them till light golden.
6. Add turmeric powder, coriander powder, garam masala and red chilli powder. Mix it well.
7. Add ginger garlic paste. Saute briefly for a minute. (On a medium flame)
8. Add tomatoes and mix well. Mix it thoroughly till a gravy is formed and let it simmer for a minute. (On a medium flame)
9. Add chick peas. Add some salt. Mix it thoroughly.
10. Instanlty add 2 glass of water and salt. Mix it thoroughly.
11. Cover the vessel and let it cook till the gravy thickens and reaches the desired curry consistency. (On a medium flame)
12. Once nicely cooked, add coriander leaves to it. Keep the vessel covered for another 10mins to trap the aroma.

Batata Vada

Serves: 5	Time: 45mins approx.
Ingredients
8 Potatoes. (Boiled & Peeled) 2 cups Gram flour. (Besan) 1 inch Ginger. (Finely chopped) 4 Garlic flakes. (Finely chopped) 5 Green chilies. (Finely chopped) 1 tsp Turmeric powder.	1 tsp Red chili powder.  1/2 cup Coriander leaves. (Finely chopped)  1 tbsp Curry leaves. 1 tsp Mustard seeds. 3 cups Oil. (For frying) Salt. (As per taste)

Procedure
1. Grind ginger, garlic and chilies together into a paste.
2. Take the boiled and peeled potatoes and mash them until they form a paste. (DON’T ADD WATER)
3. Add ginger, garlic, green chili paste, coriander leaves and salt to the mashed potatoes. Mix it thoroughly.
4. Heat 3tsp of oil in a kadhai.
5. Add mustard seeds. Wait till they start to sputter.
6. Add curry leaves to it. Fry it for approx 15secs.
7. Pour this mixture on the potatoes gently and then mix it thoroughly with a table spoon. (If mixing it with hands, wait till the oil is cooled)
8. Add turmeric powder to it. Mix it thoroughly till the mashed potatoes become light yellow.
9. Now, in another bowl add gram flour, turmeric powder, red chili powder and salt.
10. Add water gradually and keep mixing it thoroughly until a smooth batter is formed, not too watery and not too thick.
11. Heat oil in the kadhai for frying. (On a medium flame)
12. Make small balls of the mashed potato mixture. Now dip each ball in the batter and roll it generously, letting the excess batter drip off, slowly add them to the hot oil.
13. Add only a single or two balls at one instance. (Reduce the fire if the oil is too hot else the vadas become dark from the outside before they are actually done from the inside)
14. Deep fry all the vadas until golden brown. Remove them on a Kitchen paper or a tissue paper.
15. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Green Peas Bhaji (Heeravya vatanya chi bhaji)

Serves: 4	Time: 20mins approx.
Ingredients
500 gms Green peas. 1 big Onion. (Finely chopped) 2 Potatoes. (Sliced into medium size cubes) 2 Tomatoes. (Finely chopped) 1 tsp Cumin seeds. 1/2 tsp Musturd seeds. 1/2 tsp Turmeric powder. 1/2 tsp Asafoetida (Hing) powder.	1 1/2 tsp Red Chili powder.  1 tsp Sugar. 2 tbsp Coriander leaves. 1 tsp Coriander Powder. 2 tsp Garam Masala. 2 tbsp Oil. Salt. (As per taste) 1 tsp Ginger garlic paste.

Procedure
1. Heat the oil. (On a medium flame)
2. Add mustard and cumin seeds. (Wait for them to sputter)
3. Add onions and fry them till light golden.
4. Add asafoetida, turmeric, coriander powder, garam masala and red chilli powder. Mix it well..
5. Add ginger garlic paste. Saute briefly for a minute. (On a medium flame)
6. Add tomatoes and mix well. Mix it thoroughly till a gravy is formed and let it simmer for a minute. (On a medium flame)
7. Add green peas and potatoes. Add some salt. Mix it thoroughly.
8. Instanlty add  2 glass of water, 1 tsp salt and sugar. Mix it thoroughly.
9. Cover the vessel and let the peas and potatoes cook till the gravy thickens and reaches the desired curry consistency. (On a medium flame)
10. Once nicely cooked, add coriander leaves to it. Keep the vessel covered for another 10mins to trap the aroma.

Anda(EGG) Bhurji

Serves: 4	Time: 20mins approx.
Ingredients
6 Eggs(Anda). 1 Onion. (Finely chopped) 2 Tomatoes. (Finely chopped) 3 Green chilies. (Finely chopped) 1/2 tsp Garam Masala. 1 tsp Turmeric powder.	1 tsp Red chili powder. 1/4 tsp Ginger garlic paste. 3 tbsp Coriander leaves. (Finely chopped) 3 tbsp Oil. Salt. (As per taste)

Procedure
1. Beat the eggs in a bowl.
2. Add salt and red chili powder to it. Mix it well. (Beat them again)
3. Heat oil. (On a medium flame)
4. Add onions, green chilies and ginger garlic paste. Fry the onions till golden.
5. Add tomatoes and cook until a gravy is formed. (For about 1min 30sec)
6. Now add the beaten eggs to it and mix it thoroughly.
7. Add turmeric powder and 1/2 tsp of salt to it and mix it thoroughly.
8. Now, using a spatula/flippers keep on continiously mixing the bhurji and break the large lumps of egg into smaller ones by beating them using a spatula/flipper. (For about 5mins)
9. Cover the pan for about 1min and allow it to cook. (On a low flame) (Stir occasionally if required)
10. Garnish it with coriander and serve hot.

Kanda Pohe

Serves: 4	Time: 15mins approx.
Ingredients
4 cups Thick Poha (Flaked rice). 1 Onion. (Finely chopped) 2 Green chilies. 1 pinch Asafoetida (Hing). 1/2 tsp Turmeric powder. 1 tsp Mustard seeds.	1 tbsp Oil. 1 cup Corriander. (For garnishing) 1/2 cup Grated coconut. (For garnishing) 1 tsp Sugar. Salt. (As per taste)

Procedure
1. Wash poha and drain the water completely.
2. Keep it aside for 10mins at room temperature.
3. Add sugar and salt to it. Mix it well.
4. Heat oil in a pan. (On medium flame)
5. Add mustard seeds, asafoetida(hing), green chilies, turmeric powder. Mix it well.
6. Add onion. Mix it thoroughly. Cook for 2mins.
7. Add pohe. Mix it thoroughly. Cover the pan and let it cook for a minute.
8. Garnish it with coriander, grated coconut and lemon before serving.
9. Serve hot with some hot beverage like Tea(chai) or Coffee

Prawns Curry

Serves: 4	Time: 30mins approx.
Ingredients
3 Onions. (Finely chopped) 4 Tomatoes. (Finely chopped) 2 tsp Red chili powder. 3 tsp Cumin seeds. 1/2 tsp Turmeric powder. 2 tsp Ginger garlic paste. 1 tsp Coriander powder.	1 tsp Garam Masala. 1 1/2 tsp Meat/Fish Masala. 1 tsp Tomato puree. 3 tbsp Oil. 1/2 cup Coriander. Salt. (As per taste)

Procedure
1. Heat oil in a non-stick vessel. (On a medium flame)
2. Add cumin seeds and fry for approx 10secs.
3. Add onions and ginger garlic paste. Fry the onions till golden.
4. Add red chili powder, turmeric powder, coriander powder, garam masala and meat/fish masala. Mix it well and saute for about a min.
5. Add chopped tomatoes and tomato puree. Mix it well. Cover the vessel and let it cook for a min. Stir occasionally and mash the tomatoes to form a gravy.
6. Add prawns and mix it thoroughly. Add 1/2 tsp of salt.
7. Add 2 cups of water and mix it thoroughly. Add 1 tsp of salt.
8. Cover the vessel and let it cook for approx 10mins or atleast until the praws are nicely cooked and the gravy is thickened.
9. Garnish it with coriander and serve hot. (Add some lemon as per choice)

Kanda(Onion) Bhajji

Serves: 4	Time: 30mins approx.
Ingredients
4 Onions. 1 cup Gram flour. (Besan) 1 tsp Red chili powder. 1/2 tsp Turmeric powder. 3 cups Oil. 1 cup Corriander. (Optional) Salt. (As per taste)

Procedure
1. Chop the onions in small semi circular ringlets. Transfer them into a vessel.
2. Add salt to the onions. Mix them well and keep it idle for about 30mins till the onions starts to water.
3. Add a cup of Besan, red chili powder and turmeric powder to the onions. Mix it well to form a thick and smooth batter. (Add some water if it is too dry. Add some besan if the mixture is too watery)
4. Heat the oil in a kadhai and bring it to boil. (On a Medium flame)
5. Take medium lumps of the mixture and slip them into the kadhai.
6. Fry them till golden. Remove them on a Kitchen paper or a tissue paper.
7. Garnish it with corriander. (Optional)
8. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.