Monthly Archives: September 2013

Anda Curry !!!



Anda Curry, the boiled egg curry is the simplest dish one can make. It has a spicy curry with boiled eggs. One of the most feel at home delicacy.


Eggs 6 hard boiled. Chopped onions 2, ginger garlic paste 1 tsp, chopped coriander for garnish, fried onion n coconut paste 1 tabsp, red chilli powder 3 tsp, turmeric 1 tsp, coriander cumin powder 1 tsp, salt to taste and oil 3 tabsp,


Heat oil in a wok and golden fry the onions, add ginger garlic paste, fried onion coconut paste and all the dry spices. Saute for a minute and pour 4 to 5 cups of water. Boil the curry for another 7 to 8 mins and transfer it into the serving dish. Add the boiled eggs and garnish it with coriander leaves, Enjoy the hot n spicy Anda Curry with Paav – any bread or rice.



Rajma Chaval !!!



Rajma is the red kidney beans, originated in Mexico. We make a thick gravy of this beans and is normally served with rice.  Very simple, humble yet delicious meal.


Rajma (red kidney beans) 2 cups soaked  over night and boiled. Onions 2 medium finely chopped, tomato puree 1 cup, chopped tomato 1 small, ginger 2 tsp paste, coriander leaves handful chopped. Turmeric powder 1/2 tsp, sugar 2 tsp, red chilli powder 2 tsp, coriander cumin powder 2 tsp, chat masala 1 tsp, garam masala or pav bhaji masala 2 tsp, salt to taste, oil 3 to 4 tabsp. Cumin seeds 1 tsp.


Heat oil in a pan and tamper it with cumin seeds. Saute onions till golden with sugar. Add tomatoes and puree and stir fry for another 3 to 5 mins. Now add the rest of the spices and saute till oil oozes out. Add Rajma beans and 2 cups of water. Boil it for 5 mins. Garnish with coriander leaves and serve hot with Rice.




Mirchi Bhajiyas !!!




Mirchi (Chilli) Bhajiya (Pakora) is one of the popular snacks in Rajathani cuisine. The chillies used are not the spicy ones…these are stuffed mainly with potatoes and other spices and then dipped in besan batter and deep fried, The stuffing can vary as per our choice.





Bhavnagari Mirchi slited and de seeded 1/4 kg, 2 boiled and mashed potatos, crushed garlic 4 to 5 cloves, asafetida 1/2 tsp, amchur powder 1 tsp, ajwain seeds 1 tsp, chilli powder 1 tsp, eating soda 1/2 tsp, Salt to taste. Besan 1 to 11/2 cups. Oil for deep frying.


Take gram flour, soda, asafoetida, red chilli powder, salt and approximately one cup of water in a deep bowl and whisk well to make a smooth batter. Set aside the batter for about ten minutes.

In a bowl take the mashed potatoes, add salt, amchur powder, ajwain, garlic and salt. Now stuff this in the chillies. Heat oil in a wok, and dip the chillies into the besan batter. Deep fry till golden and crisp. Drain excess oil on absorbent paper. Njoy the spicy…but not so spicy treat.



Aloo Vadi !!!



Aloo vadi is one of the most popular snacks in the Maharashtrian cuisine. These are leaves of Colocasia which are binded on top of each other by a thin layer of well seasoned chick pea flour paste. These are then rolled and steamed. Then cut into slices and either fried or tampered. Its spice sweet n tangy with the wholesome goodness of Iron of the leaves.







Aloo (Colocasia) leaves 10 to 12, onions  finely chopped 2 medium, coriander chopped 1 cup, turmeric 1 tsp, coriander cumin powder 2 tsp, red chilli powder 2 tsp, green chilli paste 2tsp, ginger garlic paste 2 tsp, salt to taste, oil for frying. 3 tabsp oil for tampering and sauteing of onions. Cumin and mustard seeds 1 tsp each. Asafoetida 1tsp. Sesame seeds 1 tabsp. Chick pea flour (Besan) 2 to 21/2 cups, Rice flour 1/2 cup. tamarind and jaggery pulp 1/2 cup.


Wash and pat dry gently the leaves and cut off the thick stems behind the leaves.

Heat some oil in a wok and tamper with mustard, cumin seeds and asafoetida. Add onions and saute till soft. Now take it off the flame and add the rest of the ingredients. Whole mixture will be a thick paste of seasoned besan. If too thick add some water so that it easily spreads on the leaves.

Now place a leaf on the platform and spread evenly a thin layer of besan. Now place another leaf over it and again spread the besan, Make 5 to 6 layers of leaves and besan. Now fold the sides by an inch and make a tight roll of the layered leaves. Steam it for 20 mins. Cut into thin slices only when it cools. Now you can either shallow fry them or just tamper with sesame seeds.