KONKANI SPEAKS

RANCHIKUD

Version 2.0
1. BREAKFAST/ ..................................................................................................... 3
1.1 PAV-BHAJI ................................................................................................................................... 3
1.2 USLLI ............................................................................................................................................ 4
1.3 BUNS ............................................................................................................................................ 4
1.4 ELLAPEY ...................................................................................................................................... 4
1.5 PITHIE .......................................................................................................................................... 4
1.6 EGG BHURJI ................................................................................................................................ 5

2. VEGETARIAN/ ............................................................................................................ 6
2.1 ALSSANYACHE TONAK .............................................................................................................. 6
2.2 MOONG GATTHI .......................................................................................................................... 6
2.3 SANVARBONDYA KELYACHI KISMUR ...................................................................................... 6
2.4 BATATA SONG ............................................................................................................................7
2.5 NAARLI BHAAT ............................................................................................................................7
2.6 RAAN BHAAJI .............................................................................................................................. 7
2.7 DOODNI KALLYAANCHI SUKHI BHAAJI .................................................................................... 8
2.8 AALU VADI ................................................................................................................................... 8
2.9 MANDAKKI ................................................................................................................................... 9
2.10 KUNVLO BURGER ..................................................................................................................... 10
3. FISH ......................................................................................................................................11
3.1 GALMYACHE SUKE ................................................................................................................... 11
3.2 AMBOT TIK................................................................................................................................. 11
3.3 NON-VEG ALUVADI ................................................................................................................... 11
3.4 BANANA WRAPPED FISH STEAM COOKED ........................................................................... 12
3.5 SUNGTA BIRYANI ...................................................................................................................... 12
3.6 VISVONNAACHI KOLPUTI ........................................................................................................ 13
3.7 BAARIK TALLYAANCHE SUKHE ANI CARROT CAPSICUM SALAD ....................................... 13
3.8 FISH CUTLET ............................................................................................................................. 14
3.9 BANGDYAACHI UDDAMETHI.................................................................................................... 14
3.10 KINGFISH GAABOLI .................................................................................................................. 15
4. MEAT & POULTRY ..............................................................................................................16
4.1 MUTTON XACUTI ...................................................................................................................... 16
4.2 CHICKEN DRY FATAFAT .......................................................................................................... 17
4.3 CHICKEN SUJATA ..................................................................................................................... 18

5. ACCOMPANIEMENTS/ ................................................................................19
5.1 GREEN CHILLI PAPAD .............................................................................................................. 19
5.2 KUVAALYACHYO VADYO ......................................................................................................... 19
5.3 TOMATO CHUTNEY .................................................................................................................. 19
5.4 PERACHE RAITA ....................................................................................................................... 20
5.5 MOONG SALAD ......................................................................................................................... 20
5.6 TENDLI PICKLE ......................................................................................................................... 20
5.7 ALL FLOUR BHAAKRI................................................................................................................ 20
5.8 TANLAACHYO ROTI .................................................................................................................. 20
5.9 SUNGTA LONCHE ..................................................................................................................... 21
5.10 BANGDYA LONCHE .................................................................................................................. 21
 5.11 UNNI APPAM............................................................................................................................. 22
5.12 UKDYA TANDLACHE POLE ANI LASNICHI CHUTNEY ............................................................ 22
5.13 VADDYO ..................................................................................................................................... 23
5.14 MIRYAKANNAACHE PAAPAD ................................................................................................... 23
6. DESSERTS...........................................................................................................................25
6.1 MULKA ....................................................................................................................................... 25
6.2 KHATKHATTE ............................................................................................................................ 25
6.3 PANAKO ..................................................................................................................................... 25
6.4 TAVSALY .................................................................................................................................... 26
6.5 CHANYACHI DAALCHEE KAAPA.............................................................................................. 26
6.6 KHANTOLI .................................................................................................................................. 27
6.7 AILOLAYO .................................................................................................................................. 27
6.8 IDLI RUPI DHONAS ................................................................................................................... 28
6.9 CORNFLOUR SATVA ................................................................................................................ 28
6.10 KANGAACHYO NEVRYO .......................................................................................................... 29
6.11 BLACK MUNCH .......................................................................................................................... 30
6.12 CHOCO CAKE ............................................................................................................................ 31
6.13 COCONUT MACAROONS ......................................................................................................... 32
6.14 EGGLESS RAVA CAKE ............................................................................................................. 32
By Shweta Harshad Assoldekar
Please note we have a lot of oil/ghee to taste it the way...
Boil the potatoes and peel off its skin...make small squares (secret: the smaller u cut the
pieces the tastier is the bhaji...note tato bhaji's potatoes size )
Now marinate the finely chopped potatoes with jeera (coarsely grounded) small rings of
green chillies, salt , turmeric and lots of green coriander leaves.
Now in a pan heat ghee..(I also add oil along with ghee).
Add mustard seeds, little bit of jeera, some rings of green chillies and some green
coriander again add very little hing. or powder hing..Fry it nicely till u get its aroma
melted in ghee...then add the marinated potatoes and mix well...
Add water. Quantity of water shd be 1/4 of the total bhaji... cook it for 3 to 4 mins .add
little ghee while its cooking...
Then serve with paav or mix it with chana tonak to make patal bhaji...

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By Shama Yeshwant Prabhu
Melt a teaspnfool of clarified butter in a thick bottom vessel, crackle mustard seeds and
shankar chchap hing, add kadipatta leaves n slit green chillies to it, add moong sprouts
to this with generous amount of freshly crushed black peppercorns, salt, cover n cook till
done with some water. When done add a little jaggery n freshly grated coconut!! Enjoy
with roti or with some shev sprinkled on it.

By VN Shisani
At night smash 2 - 3 fully ripe bananas, add sugar as per taste and maida, mix it till d
mixture gets dry (like chapatechye pith)... keep it for night... sakali gulyo karun
puryanchya bhashen latun ghevpachyo... pun matshyo daat... ani telan talun
ghevpachye... add salt if required... depends on taste... jay jalyar thodyen jiren
ghalpachyen, baro vaas yeta...

By Ashwini Kamat Tendullkar

Ingredients: four cup raw rice, one cup udad daal, 2 onions ,green chilliies, ginger,
cumin seeds, 1 cup coconut pieces...salt...

Soak rice n dal separately for bt 5/6 hrs, grind them n mix n keep for another 7/8
hrs..Mix other ingredients n pour them in appepatra n cook till golden brown

By
Ingredients:
Milk: 1 litre, Palm Jaggery: 250 gm.(approx.) or Sugar : 1 cup

For outer shell

Rice Flour: 500 gm., Salt: a pinch, Lukewarm water to make the dough

For Inner filling

Grated Coconut: 2 cups, Sugar: 1 cup, Cardamom Powder: 1 tblsp.

Making filling: Take coconut in a wide pan. Add sugar little by little and keep stirring in
low flame. Cook this mixture until the mixture comes together and sticks together.
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Remove from heat when the mixture leaves the sides of the pan. Flavor it with
cardamom powder. Let it cool.
Making Outer shell: Take rice flour, add salt, and mix. Add enough lukewarm water to
make soft dough. Cover the dough with a cloth.
Making Puli : After sometime, make small balls, size of a lemon from the dough. Flatten
each ball with your fingers in the shape of a bowl. The shell would be medium thin. Stuff
a small amount of filling mixture into it. Bring together both the edges and it will get the
shape of half-moon, press and seal with your finger. Your puli is done. Make other pulis
the same way.
Making the thickened milk/doodh : In a big wide pan, heat milk, Once it starts to boil, let
it cook for 10 minutes. Then lower the heat to low, add jaggery according to your taste
(you should always add jaggery in low heat, as in high heat it can curdle the milk). Mix,
add all the prepared pulis now, cook for another 15 minutes or until pulis are soft and
the milk has thickened. Take care not to break the pulis. The milk shouldn't be too thick
or too thin.

By Suprada Borkar
Ingredients: 5 eggs, 5-6 green chillies, grated coconut, cumin seeds, 1 tomato, 2
onion, oil , coriander leaves, turmeric powder, salt.
Chop onion and fry in oil add half tsp cumin seeds than add chopped tomato chopped
chilli let it become little soft than add half tsp turmeric powder add little coconut grated
add salt and then eggs and stir. Finally garnish with chopped coriander .sufficient for 4
people.

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By Swati Bhobe
Beans and the dry samar all you need is boil some onion in water add the canned
beans. Then saute onion in oil add soy to it and grind the soy and onion to paste add
amtan, halad if you need and salt, add this to beans and onion and last add the dry
masala powder

By Mrudula Madkaikar
Boil alsane, kano. Purée creamed coconut 1 tbsp, samar, chich, dhane (optional). Add
to done alsane mix. For fodnna hing, saswa, karvil optional. Kothmir. This may not be
the most authentic tonak method, but is delicious n quickest I know. Also lot depends on
the Samar quality. Or lavang/ dalchin if u r using whole spice.

By Shital Sheldenkar
Grind Roasted coconut, Amtan (chinch), Miryan, Roasted Corriander seeds, Red
Chiilies. Add this to cooked Moong with Green chillies,& Haldi , Add jaggery &salt to
Taste. Seasoning it with Hing, Sansav, Karbil Tadka.

By Varsha Kuvelkar Kamat

2 keli solun shijai ani barik kudke kar,2 medium kande barik chirun , 2 harvyo mirsango
barik chirun , ek lhan vati fresh nallachi soi , 1 tsp salt , 2 tsp sakar , 1 lhan limbacho ros
, sagle mix karche ani uprant thodi tajo chirille kothmire palo ghalcho

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By Manguesh Sirdeshpande
Ingredients: Boil, peel and dice potatoes, Finely chop onions (quantity of onions is little
bit less than the cut potatoes), Chilly powder, tamarind pulp, salt to taste

Take oil in a pan and cook onion on slow flame till translucent.
On low flame, now add chilly powder and saute it for one minute
Add tamarind pulp and boil this to make gravy
Add potatoes chunks
Stir well it potatoes cooked well in gravy
Salt per taste. (Trick is to make sure onion well cooked and finally cooking should bring
consistency of this bhaji to nice semi patal bhaji).

By Ashwini Kamat Tendulkar

Ingredients: Don vaati basmati rice,don vati sakhar,ek vati soy,half vati
tup,velchi,lavanga,kaju badam,kismis,keshar,lemon juice.

tup eka kailin garam karun tatun lavang velchi partun gheuup,tatun dhuvan bhijovn
davarille tandul ghalun matshe partun gheup.tin cuo udak garam karun tatun ghalap ani
shijuk davrap.dusrya eka aidanan don vati sakhar, thode udak ghalun shijovap, hatun
keshar,ani limbacho ros ghalap.tandul shijtakach tatun ho sakhrecho paak
ghalap,soy,ani dry fruits ghalun..mand ujyar thodo vell dhapun davarap

By Shrikant Bhobe
Goan Wild leafy Vegetables: (Raan Bhaaji)
The following kinds of edible plants are collected from the wild:
Taaykilo: This wild vegetation is grown as soon as the Mirg (the period before the
monsoon) arrives. The leaves of this plant are cooked for eating.
Terein:
Kaale Terein (Black): This vegetable is found in open lands or in orchards.
Jhaadgein Terein: This wild vegetable is while in colour.
Bonkalo: This vegetable in planted in the rainy season. The young buds or shoots are
cooked for eating.
Muddo-Tendlo: (a type of gourd) this vegetable is grown near the riverside or in the
marshy land. Young bud of the plant is plucked and cooked as a vegetable.
Kuddukechi Bhaaji: This plantation is done on the border area of the farmland during
rainy season.
Naavool: Shoots of this vegetable are use to cook bhakri (bread).

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Aankoor: This vegetable can be found during April-May month in the forest and is red
in colour. The vegetable is cooked in curry or eaten raw.
Kanakiche Comb: In August-September month, small buds appear on the Kanaki
(Bamboo), which are cut and either eaten raw, or cooked in a curry or use in making
pickles.
Loot (mourning): This vegetable plantation is done during rainy season, and the buds
of the plant are cooked for eating.
Last but not the least tasty Quill (bamboo shoots) and Maadi

By Shama Yeshwant Prabhu

chirillo thodo kando n harvyo mirsango tallsuvap, tatunt meeth, illi hallad, chimtibhar
brwn sugar, ekache don oobi urdaa kelle dudni kolle ghalap, matshe dhamp.oober
jatle.magir illi nallachi soy ghalap. Vaylyan illo limbu pill.

By Chaya Pai Khot

Ingredients:
Part 1:
6 aalu pana, 1 Vati toor dal, 1/2 Vati tandul, 1 Vati soi, God, Amtan, Shankarshap hing,
Mit
Part 2:
7 mirsang, 2 kuler suki kotmir, 7-8 mirya, Halad
Part 2 ingredients bhajun ghevap ani vaatap. Part 1 ani part 2 ingredients ek karun
khaskhashit vaatap. ( toordal, tandul ani hing 1/2 var paili bhijat ghalap). Pan urfate
karun tajer Kelle vaatap sarovap. 6 pana ekar Ek davrun Tajo roll karap. He roll
cookeran davrun 1 shiti kadap. Thand jateger kapa karun mand aacher talap.

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By Anita Godbole
Ingredients: 8 cup chirmulyo, 2 medium size kane ube chirun, 4 hirvyo mirsango ubyo
chir dillyo, 1 tbsp chanya dal, 1tsp urad dal, 1/2 tsp sasva, 1/2 tsp jeera, 8-10 karvilachi
paana, 2 table spoon bhajille chane solun, halad, oli kothmir, limbacho rus, tel, green
peas / tomato / boiled potato ...........optional

chirmulyo udkan 2-3 min. bhijat ghalapani magir bhaair kadap.bhajille chanyachi
powder karap.
kadain tel 2 chamche ghalap te taptakich sasva jeere, chana dal ani udid dal ghalun fry
karap.
magir karvil,mirchi ani kano ghalun gulabi rang yesar partap.green peas, tomato ghalap.
matshe partun gas band karap tatun halad mith ghalap.
chirmulyo ani vatillya chnyachi powder ghalun mix karap.
limbu ras, kothmir ani ille mith ghlun bare dhavlun serve karap.

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By Ashwini Kamat Tendulkar
kunvlo steam karun ghevap, alem, lasoon, kothmire palo, thodoso garam masala,
lemon juice, kando talsun, ek batat ukdun( optional) green peas fresh boiled and
mashed ( optional) rawo , salt, a pinch of sugar mix all this together and again roll in
rawa andbshallow fry ..Or can grill too

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By Ravindra Nevgi
Ingredients: 2 wati galma, 1 wati kislelo naral, 3/4 th spoon halad powder, 1 hirvi
mirchi, 1 spoon tikhat, 4-5 kokam sola, mith, 1 madhyam kando, 1 tor na jalyar 4
ambade.
galma saf karun dhuvun ghevap.. Tatun kando, halad, mirchi, lal tikhat, kokam ghalap.
chavi purate mith ghalun thode udak ghalun shijavap.. Ardhe shijatakach solalele
ambade kinva tor ghalap..Udak atovun suke karap.......adhar..raku.

Recipe by Mitra Seema Sinai Manerkar

kando chirap, haldicho pito, mirsange cho pito, nalachi soye, mit, thodi saker ruchik,
char shola, magir galmo dhuvep tatun khalkhavepakep ani shijevap.don harevo mirsago
khalep.best lagta khavepak.karun paleye.magir maka sag.

By Nixon Domingos Gomes

Ingredients: ½ kg fish preferably skate, shark or catfish, 10 dry red chillies, ¼ tsp
cumin seeds, 4 peppercorns, very little Cinnamon, 7 - 8 Red Ripe Tomatoes, ¼ inch
piece turmeric, 4 flakes garlic, ½ inch piece ginger, a small (marble size) tamarind, 1
onion (sliced fine), 2 tbsp oil
Clean and wash the fish. Cut into desired pieces, apply salt and keep aside. In the
meantime grind the above ingredients in a little water. Fry the onion in oil till it turns
brown. Add the masala and fry a bit. Add a cup of water; allow boiling and then adding
the fish pieces. Cook till tender on slow fire. Add salt and vinegar if necessary.

By Vinod N Nirupa Nadkarni

Ale lasun pest, mirchi, haladi pito. Garam masalo,besan, corn flower, tanlache pit ,mit
kano barik chirun ,sungta limbacho ros ,cheese he sagle calovn mix karpache ani
alvacha panak lavpache n rol karp,steam karun vadi karun khobrel telan tavyar
bhajpachyo .

Page 11
By Gauri Nevrekar
Take a kg of white pomfret fillets, wash and keep aside. Make not too patal" chutney
with coriander leaves, green chillies, coconut, ginger, garlic, at least 2tsp jeera, jaggery
and tamarind....add a little oil while grinding. Apply the chutney to the fish and let it
marinate for a couple of hours. Make square/rectangles of suitable dimensions out of
banana leaves; grease them with oil on one side. Place the marinated fish on the
greased side and secure the square with a toothpick to make a kind of a packet. These
packets can be steamed or baked in an oven.

By Namrata Nadkarni Salelkar

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By Vidhya Kenkre Nadkarni
Char kaande barik chirun tatun illeshe udak ghalun matso kando shijovn ghevop. Tatun
muthbhar soy, char harvyo mirsango, mith, 1/2 sp haladi pd, 1sp red chilli pd, 2-3
bhinda sola ani bodkache kudke ani shepde kadle barik barik kudke ghalun mix karun
dhapun davrap. Seam gas karun 10 min shijovop udak sukasar. Vailyaan kothmire bhaji
barik chirun udovap.

By Rupa Valaulikar

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Page 13
By Tejan Naik
Take apprx.5 bangde (mackerel). boil in water with some salt & turmeric powder. Kaate
saperate karaat, add some ale losun paste.
Take a mixture 1 big chopped onion,2 chopped jeeti mirsaang,kotmeer(coriander),lime
or veniger,1 tomato. Mix all d ingredients, round flat gule karaat,aani batatache kaap
sarke fry karaat...(for same size,use children's plastic bangle....I used special form
which may be in round, ovel or heart shape.serve hot ..hope will like it..dont forget salt

By Vidhya Kenkre Nadkarni

Bangdya kudkyank mith lavn davarche. Ek barik kando (ubo chirun) ani soy matshi
bhajun ghevchi. 2sp kothmiryo, 5mirya, 2 lavanga,1/2" tikhi kudko, 1sp udid daal,1sp
tandul, 10-12 methi, 5 lasun paklyo ho saglo masalo bhajun ghevcho. tatun haladi pd,
mirchi/mirchi pd ani amtaan ghalun matshe kharkharit waatche( humana itle barik watap
na). Ek barik kano, barik chirun illeshe khoprel telan talsuvap. Baro transparent
zaatakar tatunt waatap ghaalche, ruchi pramane mith ghalun bangdya kudke sodche.
Seam gas karun bari ukli yetakar uddamethi ready.

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By Shammi Bharne
Salt ani halad ghalun paili ukdung jai magir round kapa karun halad mirsang laun rava
fry karung jai ... bari ruchik lagta .. garma garm khaunjai

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By Varsha Dhond Sinai Salkar
For 1 kg meat...
Ingredients: 15-20 red chillies. 4tbsp corriander seeds. 2tbsp aniseed. 10-15 pepper
corns, cloves, 1 inch cinnamon. 1 star anise, 1/4 nutmeg, 2 big cardamoms, 1 flower
mace, 2 bay leaves, 8-10 garlic pods, 2tsp poppy seeds. 8-10 onions of medium size,
one big coconut. 10-12 cashew nuts and 1 tsp sesame seeds ( white) roasted.
Dry roast red chillies, corriander seeds, aniseed, pepper corns, cloves, cinnamon,
cardamom( big/masala elaichi), star anise(de-seeded), mace, nutmeg, bay leaf, poppy
seeds , garlic podsand grind to a fine powder /paste...
clean the meat and apply salt and turmeric and keep aside...
cut onions ( vertically) and fry in a little oil till transparent, add coconut kernel and fry a
little more, add a small ball of tamarind and grind to a fine paste...
in a thick bottom vessel , put a good amount of oil ( preferably coconut oil) and add the
meat and fry till color changes, add the dry masala ( roasted), cover with a lid and cook
on low flame till meat becomes tender. Then add the ground paste of onion, coconut
and tamarind, bring to a boil and add seasoning (salt) as desired. Garnishing with a
paste of roasted cashew nuts and sesame seeds will add flavor to the xacuti...
tip~do not add water till the meat becomes tender...

By Shama Yeshwant Prabhu

Muttonak meeth, limbo ani hallad lavn davor.fodnak Kando barik chirun tallshi, tatunt
mutton tallshi.
Bhajpak lasun, those aale, lavnga, mirya, tikhi, kothmir, jaypatri, badishep, masala
vellchi, dagadful, jayphal, sukyo mirsango, star anise, sasva, methye Dane
Bhajun vaantche ani shijillya muttnar ghalche ani thodo vel shijovche.
Nalla soy, kando chirillo bhajun ghevcho, khaskhas thode fulovche.
Hem vaantche ani shijillya muttonar ghalun vyavasthit khatkhato kadcho.
Hatunt tomato ani Baki poyli have sangillyo Kay vastu naat.

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By Shama Yeshwant Prabhu
Ingredients: Curd, chilli flakes, loads of black pepper pwder n garlic, rosemary, little
oregano, and salt, raw onion.
Grind to fine paste. Marinate chick with this. Heat pan on high, then lower the heat to
sim, place chick, cover n cook. After ten minutes .turn n roast open.

By Shubha Kamat
aale losun guli, limbu, halad, mirsange pitho, garam masala, kothmir barik kapun, miri
pitho , mith he sagale lavan chicken marinate karap. Magir maidyachya uadakan
gholovan ghevap. Cornflakes cho churo korun tatun chicken coat korun, mand aacher
tavyar fry karap

By Shubha Kamat
Make a batter of cornflour, maida, egg white, pepper powder, salt. Dip chicken pieces
and fry on tava.
saute little spring onion green , add these fried chicken pieces, soya sauce, chilli sauce
vinegar and little of cornflour and toss
Fatafat chicken dry ready.

By Ashwini Kamat Tendulkar

Stuffed chicken...apply ginger garlic, turmeric, chopped coriander, chilly flakes, garam
masala, lime juice and salt to chicken breasts and keep aside for an hr...make a stuffing
of methi or palak finely chopped, sauted with garlic, green chillies, onion, and salt...stuff
this filling in the chicken breasts , make a roll, tie it and deep in rawa and shallow fry, till
cooked

By Vidhya Kenkre Nadkarni

Marinate chicken pieces with dry coriander pd, salt, chillies pd, ginger-garlic paste,
tomato sauce, 1 egg, red food colour (optional) for 2-3 hrs. Add corn flour to the chicken
and deep fry.

By Vidhya Kenkre Nadkarni

Chicken pieces forkan topun tatut meeth, dahi, tanduri masala ani tel ghalun bare 3-4
vara marinate kar. Non stick tavyacher chkn pieces ghalun dhaapun davar. ek side bari
bhajun jaatakar dusre sidin partiy. Dhapne kadun mothya gasir bhajun ghe. Homemade
tanduri ready.

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By Rupa Valaulikar
Ingredients: 1 medium size broiler chicken cut into medium pieces , 6 capsicums cut in
medium pieces after deseeding., 1tblsp chilli powder , 2 tsp halad powder, 1 lhan vati
Tomato sauce, 1 large dovlo cooking oil.
In a shallow kadhai / wok, heat cooking oil. Fry capsicum pieces in it. Add chilli powder
and halad powder and saute slightly. Add tomato sauce and chicken pieces and saute
everything on low fire till chicken is cooked. Stir and Cover in between. Add desired salt
when half cooked. When chicken is cooked, saute till dry. Serve warm. (Onions and raw
sliced chillies can be added for making more pungent.)

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By Usha Naik
Ingredients: 1 kilo udad dal, 25gram hing powder, 10 gram white pepper, 150 gram
green chillies, and 1 vati salt.
Grind urid dal and pepper,Parboil green chillies,when cool , grind them and add other
ingredients to make dough ,keep it overnight and roll papads next day....

By Chhaya Pai Khot

1/2kg udid dal,10gm shanker chap hing,2table spoon methi, mirchi powder adamasan
taste palovan, sakali udid dal fugat ghal , sanche kuvalo kisun ghe taje udak sagale
kadun ghevun tya udakan dal grind karap sakalibari fugata magir tatun hing,
methi,powder n sukhi kothabir2sp , mit tuka jeere avadta jalyar 1sp powder mix kar
vatak sange kashe sukat ghal

By Rupa Valaulikar
Kuwalyachi madi kapun don ardha kar. (limbu chirtat taso ). Magir pratyek ardh nall
kantat taso khavnyacher kant. Vayle patal kall (nalle bashen) urtale. Ten roughly suryen
barik barik kap aani parat food processorank shred kar. Doni bhitalle aani bhayle parts
ektayn kar. This is easier than kisap on kisani.
Secondly, before soaking udad dal, kuwalo kis. To samko sqeeze karun udak kad.
Tanno kuwalo aaslyar chidditagir illoso jata. To jitlo chiddun jata, titlich dal soak kar.
DONT go by fixed recipe proportion. Dal chad jali jalyar vadyo ghatt jatat.

By Shubha Kamat
Finely cut tomatoes. In a little oil add kalonji (onion seeds), fenugreek seeds, cumin
seeds, mustard seeds, saunf. When they crackle, add tomatoes and cook till tomatoes
are done. Add jaggery, salt, a pinch of turmeric powder and chilli powder and cook for a
few more minutes

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By Chhaya Pai Khot
Very tasty bhurgyak avadta karapak sope fast jata.perache barik kudke karun taka mit,
sakhar, thodo mirchi powder lavun davarap.god dhahi bhiter tupan sukhi mirsang
nsasava fodani ghalun perachi fodi mix karap

By Shital Sheldekar
Add ginger, Green Chillies, Corriander Leaves, Lime Juice, Salt, and Onion to Partially
Boiled Moong &Toss Well. Also you can add Tomato.

By Usha Naik
Ingredients: 100 tendlis, 3 tsp. salt,half bottle vinegar,half bottle refined oil,7 Tbsp.
sugar....Grind in vinegar 100 dry chillies,tumeric,60 flakes garlic,1 inch piece ginger,half
tsp. fenugreek....
Wipe tendlis,cut lengthwise in 6 slices of each tendli.Apply salt & keep for 1 hr.Heat oil
andfry the masala.Add the remailing vinegar and stir well .Whenit begins to boils stir in
the sugar till it dissolves Finally add tendlis and cook till tender. Do not overcook.If
necessary, salt and green chillies may be added but should be cooked..Cool and bottle

By Swati Bhobe
Haav ek bhakri karta tatoon sagli pitta ghalta, including kulithache pitt. 10 vegley tarechi
pitta ektai karta ani bhajta ti, maagir tatun lavanga ani jeerachyo pitto ghalta. Bhakri
kartana kanno, harvi mirsang, kothmire palo meet ani hai nhai shi sakhar ghalta ani
tavyar kurkurit bhajta.

By Radiya Bhandare
Ukdek layilyo 1 cup rice flour 1 cup boiling water 1 tsp oil. Salt to taste Take the rice
flour add salt and add the boiling water and cover and keep till it cools down and you
can knead the dough. Knead the dough well, apply the oil and keep aside. Make lemon

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size balls and roll it out in rice flour or wheat flour. Roast the roti on the tava itself,
cooking it on both the sides. Take it off the gas and apply ghee.

By Namrata Nadkarni Salelkar

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By Sheetal Sheldenkar
Ingredients: 3 large mackerels cut into thin slices,2 tsps turmeric powder,2 tsps chilly
powder,1/2tsp asafoetida,1/2 tsp fenugreek,1/4 tsp pepper,2 tsp mustard seeds,1 lime
size ball of tamarind,30 cloves of garlic,2 lemon juice,oil &salt to taste.
Marinate mackerel pieces with lemon juice,turmeric &salt for 1 hour. Heat oil in a pan &
stir fry fenugreek, asafoetida, pepper & mustard seeds. Grind this to fine powder except
mustard seeds to be ground coarsely. Then stir fry garlic pieces & remove. Then add
marinated mackerel pieces & stir fry in oil till cooked. Lastly add ground masala,roasted
garlic pieces,chilly powder,tamarind pulp,& salt to taste with little water & cook for 5
min.Ready to serve.

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By Asha Thali
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By Kanchan Mordekar
UKADYA TANDLACHE POLE
Adlya disa ukade tandul bhijat ghalap ani dusrya disa tantunt soy ghalun moteshech
vatap. Hya pithant mith ghalun nirlepchya tavyar patal ashe pole kadap.( medium gasar)
Suchovni: Tavo chad taplyar pithachi guthali javan yeta)
LASNICHI CHUTNEY:
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1 vati soy, 2 lasnichyo boyo ( garlic flakes), 1 tambdi mirsang, thodishi ambtan, mith ani
thodeshe udak ghalun chutney vatun ghevap.

By Kanchan Mordekar
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By Kanchan Mordekar
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By Harsha Shetye
mulka che dusre naav illolyo recipe
Ingredients: 1 cup semolina/rava , 1/2 cup jaggery, 3 ripe bananas 1 tsp sesame
seeds,1tabsp chopped cashewnuts, milk, oil salt ,2tabsp grated coconut ,illaichi pd.
mash bananas,mix all the ingredient except oil.add milk to form soft batter.keep
covered for half an hr. heat oil,put spoonful of batter ,fry till light brown

By Sonali Walke Nagvenkar

Mashed bananas with ilaichi, cashew and don't know what else and she dipped it in a
maida batter had added something to that and fried like fritters, oh yes she had mixed
rawa with bananas.

Recipe by Vidhya Kenkra Nadkarni

Khatkhatey karpak chikki goad vapartat. chikki goad melt karun 2-3 taari yetakir soy,
bhajilli chanya dalichi ardaan, kaju biya kudke, ale ani bhajille teel ghalun ghotit
ravpache. Mixture sukun yetakir gas bund karun velchi powder ghalun mix karap. Tup
layille taatar sagle mixture kadap, hatak matshe tup lavap ani ille ille mixture ghevn
pede valtat tashe valap.

Recipe by Madhura Shastri

Ingredients: 1 coconut, 250 gms jaggery, 250ml toddy, 300 gms wheat flour (course), a
pinch of salt, 5 cardamom crushed
grind coconut and jaggery together to a fine paste using toddy little at a time. Transfer
the mixture to a bowl and add the remaining ingredients and toddy one at a time. Cover
the bowl and allow to stand in a warm place overnight or at least for 12 hours
Fill the mixture into small moulds or one large greased oven proof dish and bake in a
preheated oven for 30-40 mnts. Check after 20 mnts with a tooth pick
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Recipe by Siddhi Prabhu Chodnekar
Tavshe kisap.. Motho ravo side by side bhajun ghevap. Tatun tavshe kishille mix karap..
Chavipurte mith ani godsan palovan god ghalap. Gasar baro vel mix karap. Matshe
thick jale Ki oven bake karap

Recipe by Mandhura Shastri

Ingredients: 1/2 kg chana daal soaked, boiled and ground, 1 kg sugar, Around 2 big
coconuts, ground to a fine paste, 200 gms pure ghee
Mix all the ingredients except ghee and cook stirring continuously for around 20-25
mnts. Then add ghee and stir till it becomes little hard or ghee starts separating from the
pan. Add cardamom powder and pour in a greased tray and cut

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By Suniti Pai Dhungat
Khantoli is sweet dish specially upasak khatat 2 cup vari tandul 1cup crushed jaggery,
1coconut grated, chopped cashewnuts, a pinch of salt, elaichi powder extract 1cup thick
coconut milk & 4cup thin coconut milk.wash vari rice drain & keep for half an hour boil
thin coconut milk add vari rice. Cook till rice become soft then add crushed jaggery salt
cashewnuts thick coconut milk 1tb.spoon pure ghee cook for some time add elaichi
powder when mixture becoms thick put it in greased tray when it cools then cut into
sqare pieces

By Harsha Shetye
Ingredients: 2 cups vari (varyanche tandul), 1coconut,grated, 11/2 tabsp jeera, 1/2 tsp
turmeric pd, 1cup crushed jaggery, chopped cashew nuts, salt.
mix jeera& turmeric pd with grated coconut.grind,extract 1cup thick coconut milk &4
cups of thin coconut milk.wash vari rice drain &keep for half an hr.boil thin coconut
milk,add vari rice,cook till rice is slightly soft.then add crushed jaggery,salt, cashewnuts
& thick coconut milk.cook for some time. when mixture becomes thick grease a tray with
little ghee & pan the mixture into it.cut into square pieces. if vari rice is ( porno) extract 5
cups of thin coconut milk.

By Suprada Borkar
Ingredients: 1/2 kg moto rava. 1 nalachi soi. Pavkil god.(va machi kami), Kajubiya
kudake. Til (thode). Velchi powder. Tup and mitth.
Soi macchi moti vatap. Tatun ravo fugat ghalap ani yek var davarap. Magir tatun god,
biyache kudake, til, velchi pito ani mitth ghalap . Sagle mix karap. Magir taje barik she
gule karap ani tupan tambsar talap.

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By Vidhya Kenkre Nadkarni
Ingredients: 6 cups rasaal gharyaanche mhonv, 3cup gavancho moto ravo (mhanje
upaasaak sudha khaavu yeta), 1 nalla soy, Goad ruchi pramane, 50gm kaju biya kudke,
ruchi purte mith, velchi/haldi paan for flavour. (barik rawo na jalyar tandla rawo sudha
vaapru yeta)
Rawo baro bhajun phulovn ghevap, tatun sagle bare mix karap ani idli formak tup lavn
tatun he mixture ghalun idli bashen ukdap. Bhajille dhonus jaay jalyaar hen mixture
lokhnyaak ghaalun bare suke jaaysar ghotat raavap( taka kenaavap mhantat).Mixture
saamke suktakar ovenache aaydanak tup laavn tatut ghalun bake karche/ dhonus
karpache aaydanak tup lavun tantut ghaalun gasir bhaajche.

By Namrata Nadkarni Salelkar

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Page 28
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By Vidhya Kenkre Nadkarni

Ingredients: 1/2 kg kananga, 1 tb sp gava pith ani chimtibhar mith, he sahitya bhailya
patyank. Chunn karpak ek nalla soy, 1/4 kg. goad ani velchi pd.
Kanangak ille mith ghalun ukdap ani thand jaatakar mudduvap.Tatun ille gavhache
pith(for binding) ghalun gulo tayaar karap. Soyet goad ghaalun barik gasir davrap.Goad
melt jaavn suktakar velchi pd ghalun sakal kaadap. Ek plasticacher gaavthi tup laavn
tajer ek chapatek kadtat titlo gulo kadun vailyaan dusre plastic davrun halke haataan
laatap. tatut soyeche chunn bharun holu plastic dharun dodap. Non stick tavo taapovn
illeshe gaavthi tup ghaalun halke haataan nevri tavyar ghalun golden brown jaatakar
kaadap.

Page 29
By Suprada Borkar
Ingredients: Half liter milk, 2tbs cornflour, 2tbs coco powder, Sugar 5 tbs or as per
taste, Cashew nuts into pieces.

Mix cornflour coco into lukewarm milk, add sugar and nuts, add this to boling milk. Stir
continuously till it gets thick. Pour in to container. Cool it and keep it in refrigerator.
Serve chilled.

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By Namrata Nadkarni Salelka
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By Nisha Vete
Ingredients: 4 egg whites, 1 cup(200gm)pitti sakhar, 1/4th tsp mit, 1 tsp vanilla ess, 1/2
cup(60gm) maida, 3 cup (300gm)dried sweetned coconut

eka aidanan udak gevche te khatkhatovpache tacher ek aidan davarpache tatun egg
whites, sakhar,mit galpachen to mixture baro hun
creamy jalo ki gasavelo khadpacho.tatun vanilla, maido,soi galun mix karpache ho
mixture cover karun frizan 2 vara va ghat zaisar dhavarpacho
oven 170 deg heat kar.baking traycher spoon barun batter ghala thodo inch bar zago
sodat 15-20 min va golden brown zaitsar bake kara. 2 dozen sumar jata

By Shubha Kamat
Ingredients: Ravo - 11/2 cup, Milk - 1 cup, Dhai - 1 cup, Sakhar - 1 cup, Homemade
pure ghee najalyar loni -1/2 cup, Soda - 1/2 tsp Mix, Yel or cardamom
Dhai ani sakhar bare mix korun ghevap. Tatun ravo, dudh, yel, thodeshe mith, tup,
soda, (essence optional) mix karap. Char varaa to mixture tasoch davarap. Magir
aayadanak tup lavan cake bake karap.
Add some grated carrot to this mixture ...eggless carrot cake

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