Deepti Patil

My Favourite Recipe
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Green Chutney
Deepti Patil

Ingredients
5-6 coriander leaves
3 clove garlic
3 green chilli
1/2 cup peanuts roasted
1/2 tsp salt
pinch hing / asafoetida
1/2 cup water
1 tbsp lemon juice
1 tsp oil
1/2 tsp mustard seeds
6-7 curry leaves

Steps
1. Firstly, in a blender take coriander leaves peanuts, garlic, salt and little bit water and
lemon juice.
2. Now take one tadka pan add oil. after oil get add mustard seeds and curry leaves and
mix it well.
Rava Dosa
Deepti Patil

Ingredients
1/2 cup unroasted fine rava (sooji or fine
semolina)
1/2 cup rice flour
1/4 cup all-purpose flour
1-2 green chillies, chopped
1 medium sized onion, finely chopped
1/2 inch ginger, finely chopped
8-10 curry leaves, chopped
1-2 tablespoons chopped coriander leaves
(cilantro leaves) - optional
1/2 teaspoon cumin seeds
2-2.5 cups water or add as required
To taste salt
As needed oil or ghee or butter for cooking
rava dosa

Steps
1. Take unroasted fine rava, rice flour and maida in a bowl. then add chopped onions, green
chilies (chopped), and ginger (chopped).
2. Also add crushed black pepper, cumin seeds/jeera, curry leaves (chopped) and salt as required.
3. add water. depending on the quality of rava or sooji and rice flour, you can add less or more
water - from water. i added water.
4. Whisk till smooth without any lumps. the batter has to be flowing and thin.
5. if the batter looks thick or has a medium consistency, then add more water. if the batter looks
very thin and runny, then add some rice flour.
6. Cover and let the dosa batter rest for 20 to 30 minutes. once the batter rests, you will see that
the rava and the flours have settled down and the water will be floating on top.
7. Making rava dosa before preparing dosas, mix the batter very well. spread some oil on the
tawa. do make sure that the tawa is hot. with a ladle pour the dosa batter. start from the edges
move towards the center.
8. If there are big or small gaps, then fill them lightly with the batter. on a medium-low to medium
flame, cook the dosa.
9. When the top side looks cooked, then sprinkle oil on the top and sides.
10. Spread oil all over the dosa with a spoon.rava dosa takes a little longer time to cook than
regular dosa.
11. Cook till the base is golden and crisp. the more you cook the dosas and the more golden it
becomes, the more crisp it will be. you can even cook both the sides if you want.
12. Fold and then serve hot with coconut chutney and sambar.
13. The flours settles down at the bottom of the batter. so you have to stir and mix the batter very
well every time you make dosa. in case the batter becomes thick after making a few dosas,
then add some water and stir again.
14. Serve rava dosa with coconut chutney or dosa podi or any chutney of your choice.
Dhokla Paties
Deepti Patil

Ingredients
FOR RAVA DHOKLA:
1 cup rava / sooji or Idli rava
1 cup thick curd / yogurt, slightly sour
1/2 tsp sugar
2 tsp oil
to taste salt
1/4 cup water, or as required
1 tsp or ¾ tsp eno fruit salt or baking soda

Potatoes Sabzi
2 cups potatoes peeled & Mashed
1 medium onions chopped
1/2 tbsp ginger grated
1 sprig curry leaves
1/4-1/2 tsp mustard
1/2 tsp cumin
1-2 green chilies Paste
2 tbsps coriander leaves chopped finely
1/8 tsp turmeric (use more if needed)
1 Pinch hing (optional) / asafoetida
As needed Salt
2 tbsp oil

Other
1-2 tbsp Corn flour
As needed Bread crumbs
As needed water
As needed oil for fry
To taste salt
Dhokla Paties
Deepti Patil

Steps
1. firstly, in a large mixing bowl take rava and curd.
2. Additionally add sugar and salt.
3. Mix well to form a thick batter. rest for 30 minutes or till rava absorbs moisture.Further
add water as required and mix well.
4. Get the dhokla to idli batter consistency. additionally add eno fruit salt.mix gently till
the batter turns frothy.
5. Transfer to the greased plate. steam the dhokla batter for 12 minutes.
6. Boil potatoes in pressure cooker.If cooking in a pressure cooker, add the potatoes to a
bowl and pour little water. Cover and pressure cook for 3 whistles on a medium flame.
7. Ensure potatoes are just cooked and not very soft or mushy.Heat oil in a pan and add
mustard and cumin.
8. When they begin to splutter, add chana dal and urad dal.
9. Fry until golden and then add hing. Add onions, green chilli paste and curry
leaves.Saute till the onions turn transparent.
10. Then add ginger paste and stir for 30 seconds. Once the onions turn transparent, add
potatoes, turmeric and salt..
11. Mash it and add very little water or potato boiled stock to make the entire potato
masala moist.
12. Stir and cook for one to 2 mins. Add coriander leaves.
13. Now Take cooked dhokla and cut it roughly and crushed it nicely. then make a small
ball of Dhokla
14. Now take Aloo sabzi and coat from outside of Dhokla ball and Make ball Properly.
15. Now Take a bowl add in Corn flour and water in it and make paste for coating. make
sure it will not very thick or not very liquid.
16. Now make Bread crumbs (take bread slices and make powder of it with the help of
mixer). Now take Dhokla paties and roll in Cronflour Paste -and after that roll in Bread
crumbs. Give round shape properly.
17. Now keep kadai on gas add oil for frying. After get out hot add one by one in oil fry on
medium flame. Fry till it's take colour in brown.
18. Serve hot Dhokla patties with Sauce.
Chocolate Banana Cake
Deepti Patil

Ingredients
2 Bananas -ripen
1 cup whole wheat flour
1/2 cup + 2 tablespoons Jaggery powdered
or grated (increase or decrease as per your
taste)
1/2 cup Refined oil
2 tablespoons Curd
1 teaspoon Vanilla essence
1/4 teaspoon Cinnamon powder
1/4 teaspoon Salt
2 teaspoons cocoa powder
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup Milk (can be increased to make
batter smooth)
2 tablespoons Chocolate chip
1/2 tsp walnuts and almonds (optional)

Steps
1. Pre heat the oven at 180 C. Whisk together jaggery and oil. Mix well till jaggery melts
and incorporated well into oil.
2. Add curd, vanilla essence, cinnamon powder and mix well. Sieve all the dry ingredients.
Mash the bananas
3. Add dry ingredients to the wet ingredients and mix well with spatula. Add milk to the
batter to make it smooth
4. Add dusted chocolate chips to the cake batter.
5. Pour the batter in a greased and dusted loaf tin or cake pan. You can use parchment
paper as well. Garnish the batter with dusted choco chips !! You can also mix walnuts
and almonds.
6. Bake this in a preheated oven on 180 degrees for 35 to 40 minutes or till the toothpick
or knife comes out clean !!
Gajar Halwa
Deepti Patil

Ingredients
500 gram Carrots (Gajjar), grated (for best
results, try and avoid using the core as much
as possible)
1/2 cup Ghee, (clarified butter)
750 ml Milk
3/4 cup Sugar
1 teaspoon Cardamom Powder (Elaichi)
10 Badam (Almond), blanched and cut
lengthwise

Steps
1. To begin making the Gajar Halwa Recipe, make sure you have all the ingredients ready
and kept by the side.
2. Heat ghee in a heavy bottomed pan; add the carrots and sauté for a few minutes until
the carrots become lightly soft.
3. Add the milk and turn the heat to medium high and allow the milk and carrot mixture
to come to a boil. Once the milk and carrot mixture come to a boil, turn the heat to
medium low and cook the gajar halwa until entire milk is evaporated.
4. This process will take close to 35 to 40 minutes. Make sure you keep stirring the gajar
halwa with a wooden spoon every time the milk froths up. Stirring also prevents the
halwa from sticking to the bottom of the pan.
5. Cook and stir until the entire milk is evaporated and until the gajar halwa mixture is
thickened. When you notice the entire milk has solidified, add in the sugar, cardamom
and the sliced almonds. Keep stirring the halwa until the sugar melts and the halwa
thickens a little more.
6. Once the gajar halwa has thickened to a good consistency, turn off the heat and the
halwa is ready to be served.
7. You can serve the Gajar Halwa for the cold winter nights, topped with vanilla ice cream
or on it's own. Serve Gajar Ka Halwa Recipe as a dessert after your delicious festive
meal of Jodhpuri Aloo Ki Sabzi, Ajwain Puri and Boondi Raita.
Idli
Deepti Patil

Ingredients
For SAMBHAR:
2 tsp oil
1 tsp mustard seeds
1/4 tsp methi / fenugreek
pinch hing / asafoetida
Few curry leaves
2 chillies, slit
1 tomato, chopped
1/2 carrot, chopped
1 potato, cubed
5 beans, chopped
5 pieces drumstick
1/2 brinjal / baingan, cubed
1/4 tsp turmeric
1/2 tsp jaggery
1 tsp salt
1 cup water
For Idli Batter-
1 cup(200 grams) urad dal
1 teaspoon fenugreek seeds
4 cups( 800 grams) idli rice
2 teaspoons sendha namak, rock salt
Idli
Steps Deepti Patil

1. Rinse the urad dal under running water. Then soak the dal in enough water (2-3 cups) for around 5 to 6
hours. Add 1 teaspoon methi seeds to the dal while it's soaking.
2. Rinse the rice under running water until water turns clear. Then soak the rice in enough water for
around 5 to 6 hours, same time as the dal.
3. After 5 to 6 hours have passed, drain the water from the dal. Transfer the dal to the blender (or any
grinder that you use).
4. Add 1.25 (10 oz) to 1.5 cups (12 oz) ice-cold water and grind the dal to a fine paste. I use my blender and
press the smoothie or soup button usually.
5. Transfer the ground dal to the steel pot of your Instant Pot (if using IP to ferment the batter) or to any
other large container.
6. Now drain the rice and add it to the same blender along with 1.5 (12 oz) to 2 cups (16 oz) ice-cold water.
Grind rice to a smooth paste. The amount of water will depend on the type of rice/dal you use. So, start
with a lesser amount and add more water as needed.
7. Now, transfer the ground rice to the same pot as the dal. Add sendha namak (rock salt) to the rice and
dal mixture.
8. Now, start using your hands and mix the salt and the batter together for 1-2 minutes using your hands.
Mixing by hands help in the fermentation process.
9. The consistency of the batter should be free-flowing, but it shouldn't be runny.
10. Now cover the pot with a glass lid (if using Instant Pot) or with any other lid if using regular container.
The reason I use glass lid for fermenting the batter in Instant Pot and not it's regular lid is because the
batter may overflow and that can lock the lid. So it's better to use a glass lid.
11. If using Instant Pot for fermentation, now press the Yogurt button. Increase the time to 12-14 hours. The
time will depend on where you leave. Here it takes around 12-14 hours for the batter to ferment.
12. If not using an Instant Pot, cover the container and place in an oven with lights on (especially if you leave
in a cold place). If you leave in a very warm place, then simply keep the batter on the counter to ferment.
13. After 14 hours, my batter was well fermented. It had increased in volume and was frothy and bubbly.
14. To check you can also drop a small drop of batter in a bowl with clean water. The batter should float
which means it's fermented. If not then it needs more time for fermentation.
15. You can now use this idli dosa batter to make soft idli and crispy dosa!
16. To make idli: Grease idli plates and then fill them with the batter. Steam in a steamer for 10 to 12
minutes on high heat or in an Instant Pot for 13 mins with pressure valve in venting position (with 1 cup
water in the pot to generate steam).
17. Please note that when IP is in the venting position, it doesn't display the time, so use an external timer.
18. Cool for a minute or two and take idlis out of plates. Serve with sambar and coconut chutney.
19. Firstly, in a large kadhai heat, 2 tsp oil and splutter tempering.
20. add 4 shallots, 2 chilli and saute for a minute till it changes colour.
21. further, add 1 tomato and continue to cook.
22. Now add mixed vegetables and saute for 2 minutes.
23. Further, add ¼ tsp turmeric, ½ tsp jaggery, 1 tsp salt and 1 cup water.
24. mix well, cover and boil for 10 minutes.
25. now add ¾ cup tamarind extract and mix well.
26. Cover and boil for 10 minutes.
27. additionally, add 1 cup toor dal, water and mix well.
28. Add in 4 tsp of prepared sambar powder.
29. boil for a minute, until the flavors are well absorbed.
30. add in 2 tbsp coriander leaves and mix well.
31. Finally, enjoy idli sambar with hot steamed idli.
Palak Khichdi
Deepti Patil

Ingredients

ingredients
for pressure cooking
1/2 cup rice washed
1/2 cup moong dal washed
1/4 tsp turmeric powder haldi
3 cup water

For Khichdi
1 tbsp ghee clarified butter
1 tsp cumin seeds (jeera)
1 dried red chilli
1/2 onion finely chopped
1/2 tsp ginger garlic paste
1 green chilli slit
1 tomato finely chopped
handful palak (spinach) leaves
as needed coriander Leaves chopped
1 cup water
Steps 1 tsp salt

1. Firstly, in a pressure cooker take ½ cup rice and ½ cup moong dal. add ¼ tsp turmeric
and 3 cup water.
2. Pressure cook for 5 whistles or till rice and moong dal gets cooked well. keep aside.
3. Firstly in a kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 dried red chilli.
4. Also saute ½ onion, till they turn slightly golden.additionally, saute ½ tsp ginger garlic
paste and 1 green chilli.
5. Furthermore, add 1 tomato and saute till the tomatoes turn soft and mushy.
6. Now prepare palak puree by taking a handful of palak leaves in a blender.
7. Add palak puree and cook for 5 minutes or till palak changes colour. blend to smooth
paste adding water as required.
8. Further, add pressure cooked rice and moong dal.also, add 1 cup water and 1 tsp salt.
9. Simmer and boil for 5 minutes or till khichdi absorbs palak flavour.
10. finally, serve palak khichdi hot topped tadka with more ghee,garlic and red chilli and
some coriander leaves if required.
Homemade Aata biscuits
Deepti Patil

Ingredients
1 cup wheat flour
1/2 cup sugar
1/2 cup melted ghee
pinch salt
1-2 tbsp milk
some dry fruits

Steps
1. Take a bowl add all dry ingredients and mix it well and make dough.
2. Make a roll and cover it with foil and keep it in the fridge for 10-15 minutes.
3. Now take out the roll and cut in pieces keep in-tray. (i used idli cooker to make
biscuits).
4. Grease the plate with oil and keep biscuits on it.
5. Keep lid and cook for 10-15 minutes and your biscuits are ready.
Chole Bhature
Deepti Patil

Ingredients
4 cups all purpose flour
1/2 cup yoghurt (curd)
2 1/4 cup refined oil
8 tablespoons semolina
1/2 teaspoon baking powder
2 teaspoon sugar
as per taste salt
as required water
1 cup chickpea / chole, soaked overnight
4 tbsp oil
1/2 tsp cumin seeds
1 onion paste
1 tsp ginger-garlic paste
2 tomatoes paste
1 tbsp kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
to taste salt
1/2 tsp garam masala
2 cups water
2 tsp coriander leaves, finely chopped
Chole Bhature
Deepti Patil

Steps
1. To start with, take a deep bowl and sieve flour along with semolina in it. Now, add salt,
sugar, yogurt, baking powder and ¼ cup of oil. Mix well.
2. Using enough water, knead the contents in a soft dough. When done, cover it with a
wet muslin cloth for about 10 minutes to set it. Remove the cloth and if the dough is
puffed out, then, again knead the dough and ensure it is soft and smooth. Divide the
dough into equal portions and shape them into round balls.
3. Now, take a ball and roll it in the shape of roti using little amount of oil. Roll all the balls
in a similar way. Meanwhile, heat the remaining oil in a kadhai on medium flame. Take
a rolled roti and deep fry it in the heated oil.
4. Fry it until it turns golden brown in color. Then, gently flip it and fry from the other side
as well. Fry all the bhaturas. When done, drain the excess oil using the absorbent
paper.
5. Now, transfer the bhaturas to a serving plate.
6. Firstly, in a cooker heat oil.
7. furthermore, saute bay leaf, cinnamon stick and cumin seeds till they turn aromatic.
8. Add finely chopped onions and ginger-garlic paste. saute till it turns golden brown.also
add tomatoes and saute till they start releasing oil.
9. Further, add chilli powder, turmeric, coriander powder, cumin powder, aamchur
powder, garam masala and salt. saute for a minute.
10. Then add soaked chickpea. make sure to soak chickpea overnight.
11. followed by 2 cups of water.
12. further, give a good mix. and check the seasonings.
13. Pressure cook for 7-8 whistles on medium flame. Allow the pressure to release by itself
before opening the cooker.
14. Mix well and garnish coriander leaves.
15. Finally, serve with bhatura.
Chocolate Fudge
Deepti Patil

Ingredients
3 cups semi-sweet chocolate chips (you
could use bittersweet as well)
1 (14 oz) can sweetened condensed milk
2 tbsp cocoa powder, unsweetened
2 tbsp butter
1/2 tsp salt
1 1/2 tsp vanilla extract
1 cup chopped walnuts or almonds
optional*

Steps
1. Line an 8x8 square pan with non-stick foil.
2. In a medium-large sized pot, melt chocolate, sweetened condensed milk, cocoa
powder, and butter over medium heat until the mixture is completely smooth.
3. Stir in vanilla extract, salt and chopped nuts (if using)* into the fudge.
4. Pour the fudge into the prepared pan, smoothing it in an even layer.
5. Allow the fudge to chill in the fridge for about 4 hours, or until firm.
6. Remove foil from the pan and cut fudge into squares.
7. Enjoy!
8. I would store leftover fudge in the fridge as the fudge does soften when as room
temperature
Homemade Papaya Jam
Deepti Patil

Ingredients
1 papaya
4-5 tbsp sugar (depends on papaya)
1 tbsp lemon juice

Steps
1. Cut the papaya into cubes. Now grind the mixer jar with papaya cubes. Like a paste.
2. Now take a non stick pan. Add papaya paste to it. Switch on the gas and boil it for 10-15
minutes. After this, add sugar and lemon juice, until it becomes thick. Turn off the
flame.
3. Now ur papaya jam with bread. Healthy for kids.
Peanuts Ladoo
Deepti Patil

Ingredients
2 cups peanut / groundnut
1 1/2 cup jaggery / gud
2 tbsp water

Steps
1. Firstly, in a thick bottomed pan dry roast 2 cups peanut on low flame. alternatively,
keep in microwave till the peanuts are roasted well.
2. Keep stirring continuously, so that peanuts gets roasted uniformly and do not
burn.once the peanuts starts to separate it's skin, turn off the flame and cool
completely.
3. Peel off the skin and keep aside.
4. in a large kadai, take 1½ cup of jaggery.
5. add in 2 tbsp water and stir till the jaggery melts keeping flame on low.
6. stir well till the jaggery melts.boil the jaggery syrup on low flame for 5 minutes.
7. Boil till the syrup turns glossy and thickens.check the consistency, by dropping syrup
into a bowl of water, it should form hard ball and cut with a snap sound. else boil for
another minute and check.
8. Turn off the flame add add roasted peanuts. stir well making sure jaggery syrup coats
well.
9. immediately pour the mixture to a tray lined with butter paper.
10. spread ghee on hand and make shape like ladoo.
11. Lastly, serve peanut Ladoo once cooled completely, or store in a airtight container and
serve for a month.
Moong Dal (Goa Style)
Deepti Patil

Ingredients
1 cup moong dal
5 green chillies
1 medium tomatoes chopped
2 piece kokam
to taste salt

Masala Paste
1 cup fresh coconut grated
3 shallots or Onion
1 tsp cumin seeds
3 pods garlic
1/2 tsp turmeric powder

For tempering
1 tsp mustard seeds
1 tsp cumin seeds
leaves Few curry
4 pods garlic crushed
1-2 dry red chillies broken
1/2 tsp hing
2 tsp ghee or coconut oil

Steps
1. Cook the dal along with the chillies, Tomatoes, and cup of water.
2. Grind all the ingredients under the masala paste with a little water.
3. Add the ground masala, kokam to cooked daal and let it boil.
4. Heat the oil or ghee and crackle the mustard seeds, add the cumin and the garlic turn
to brown in colour. Add hing and chillies along this dal with temper and serve along
with Rice.
Egg Paratha (for child)
Deepti Patil

Ingredients
2 eggs
to taste salt
pinch red chilli powder

Steps
1. Broke eggs in bowl and add salt and red chilli powder and mix it well.
2. Now take a pan add some oil after that add egg mix on pan and keep lid for 2
minutes.after 2 minute flip on other side cook for 1 minute. now switch the off the
flame.
Methi Panner Muthiya
Deepti Patil

Ingredients
2 cups Methi Leaves (Fenugreek Leaves),
washed and roughly chopped
1 cups Whole Wheat Flour
1/3 cup panner grated
to taste Salt,
1/2 tbsp spoon gram flour
1/3 tsp rice flour
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Red chilli powder
1/2 teaspoon Asafoetida (hing)
1 teaspoon Cumin powder (Jeera)
1 teaspoon Ajwain (Carom seeds)
2 teaspoon Cooking oil
1/2 teaspoon Lemon juice
1/2 teaspoon Sugar
Cooking oil, for deep frying

Steps
1. To begin making the Methi Panmer Muthiyas, firstly add all the ingredients under
‘Muthiya dough’ in a mixing bowl.
2. Add some water and mix till everything just comes together. Do not knead the dough
too much.
3. Pinch small lime sized balls from the dough. Using the palm of your hands shape them
into small elongated dumplings.
4. Heat oil in a deep fry pan and deep fry the dumplings on medium heat till they turn
golden brown in colour.
5. Drain them on a kitchen towel to absorb the extra oil and serve them hot with ketchup
or chutney.
Dal Fry
Deepti Patil

Ingredients
1 cup Dal (mix toowar and moong dal)
2.5 cups water for pressure cooking * check
notes on cooking the lentils in a pot
1 pinch turmeric
1/2 tsp salt
1 medium sized onion - finely chopped
1 medium sized tomato - finely chopped
1 green chilli - slit or chopped
1 dry red chilli
1/2 inch ginger - finely chopped
3-4 garlic - finely chopped
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1/4 teaspoon turmeric powder
1/4 teaspoon red chilli powder
1/4 teaspoon garam masala powder
1 tablespoon chopped coriander leaves
2 tablespoon oil

Steps
1. Pick and rinse the mung and toor dal lentils first.then add the lentils in the pressure
cooker along with water and turmeric powder.
2. Stir and pressure cook the lentils for 3 to 4 whistles till the dal is soft and mushy. mash
the moong dal with a spoon.
3. Stir in some salt and add water as required to get the desired consistency. keep the dal
to simmer on a low flame.
4. Heat oil along with the butter. crackle the cumin seeds first.
5. Add onions and fry till light brown. now add the ginger, garlic, green chilies & dry red
chilli. saute for half a minute. add the tomatoes and saute till the tomatoes soften.
6. Add all the red chilli powder, garam masala powder, turmeric powder, asafoetida,
kasuri methi and coriander leaves.
7. Stir and continue to saute till oil starts to leave the sides of the masala. continue to
saute for 1-2 minutes more after oil has started to leave the sides. Add this tadka
mixture to the simmering dal.
8. Stir and simmer the dal for 2-3 minutes or more till the flavors have well blended in the
dal and till you get the desired consistency.
9. If you prefer you can add a few drops of lemon juice to the dal.
10. Serve moong dal fry garnished with coriander leaves with steamed rice, cumin rice or
even chapatis.
Lauki Paratha
Deepti Patil

Ingredients
1 Bottle gourd (lauki), peeled and grated
2 cups Whole Wheat Flour
1 Green Chilli, finely chopped
1 teaspoon Ajwain (Carom seeds)
2 teaspoon Ginger, grated
1/2 teaspoon Red chilli powder
1/2 teaspoon Garam masala powder
1 tablespoon Ghee, for smearing on
parathas
to taste Salt,

Steps
1. To begin making the Lauki Paratha Recipe, peel the outer layer of the lauki, grate and
squeeze the excess water and keep aside.
2. Heat a heavy bottomed pan, add the grated lauki and saute until the water completely
evaporates from the lauki. This will take around 10 to 15 minutes.
3. Take a big bowl, add the whole wheat flour, evaporated grated lauki, green chilli, grated
ginger, all the spice powders, season with salt and make a soft dough using the
required amount of water.
4. Divide the dough in equal portions and roll out each ball into a thick medium size
paratha.
5. Heat a skillet on medium heat, and place the rolled paratha on top and allow it to cook
on one side. After about 10 to 15 seconds, flip the paratha.
6. Smear some ghee to cook the paratha on both the sides Cook until you see golden
brown spots on both sides.
7. Prepare the rest of the Parathas in a similar way and serve hot.
8. Serve Lauki Paratha along with Boondi Raita and Aam Ka Achaar for breakfast or for
light dinner.
Rava Dosa
Deepti Patil

Ingredients
1 cup Urad dal
4 cup Rava
1/2 tsp fenugreek seeds
1 tbsp toor dal
1/2 tsp salt
2 boiled potatoes
1 onion chopped
1/2 tsp ginger garlic paste
6-7 green chilli paste
As needed coriander leaves chopped

Green Chutney
6-7 green chilli
leaves coriander
2 tbsp grated coconut
To taste salt
Rava Dosa
Deepti Patil

Steps
1. Firstly, in a large bowl,methi seeds for at least 5 hours. furthermore, soak urad dal for 3
hours. drain the water from urad dal and keep aside.
2. Transfer the soaked urad dal into blender and blend to smooth and fluffy batter.Collect
it into a large bowl and keep aside.
3. Transfer Rava in to the bowl of urad dal batter. mix well making sure the batter has
combined completely.
4. Also clean the sides with your hand. cover and ferment in a warm place for 8- 12
hours.the next day you can see the batter has raised well indicating it's well fermented.
5. Additionally, mix the batter slightly. further scoop the required batter in a different
bowl.and add salt to the batter and mix well.
6. Furthermore, heat griddle and pour a ladleful of the batter on it and spread it in a
circular motion thin circle.
7. also smear a little oil over it.Then cover the dosa for a minute and cook till the bottom
of dosa turns golden brown.
8. Finally, fold over to make a semi-circle or a roll and serve immediately with coconut
chutney.
9. Boil the potatoes well and peel off the skin.Finely chop green chillies, ginger, coriander
leaves. also thinly slice onion and keep ready.
10. In a pan heat a tablespoon of oil and add cumin seeds, mustard seeds, urad dal, red
chilli and chanadal. wait till mustard seeds splutter.
11. then add curry leaves and hing. fry for a minute.
12. Now add thinly sliced onion and fry till then turn translucent.
13. Add in finely chopped chilli and ginger. fry till the raw smell of ginger goes away. now
add boiled potatoes and turmeric.
14. mash the potatoes well and add in 3 tbsp of water to have a smooth gravy paste. cook
3 mins
15. Squeeze some lemon juice and add chopped coriander leaves. give a good mix.
16. Serve aloo bhaji hot with masala dosa's, rice or chapathis.
17. Pluck coriander leaves. You can keep the tender stalks of coriander. Rinse them well in
lot of water a few times.
18. I spray some vinegar and leave for about 10 minutes.Then rinse well. Drain them well
in a colander.
19. Add all the ingredients to a blender jar. Make a thick paste by adding water at one time
and blending until smooth.
20. Adjust salt, lemon juice and green chilli to suit your taste.
21. Store this green chutney in a clean dry airtight glass jar.
22. Refrigerate and use whenever needed. Use dry spoons to serve it.
23. This green chutney keeps good for about a week in refrigerator and 1 month in freezer.
Appam
Deepti Patil

Ingredients
3 cups chana dal
2 cups rice
1 cup urad daal
1/2 tsp fenugreek seeds
to taste salt
1/2 cup water
2 tsp oil
1 inch ginger, grated
1 green chilli, finely chopped
1/2 onion, finely chopped
5 curry leaves, chopped
2 tbsp coriander leaves, finely chopped
pinch baking soda

Steps
1. Chana dal, urad dal, rice and fenugreek seeds soak separately overnight.
2. Next day take mixer jar make paste separate separate after that mix it all together.
3. Keep for fermantation.
4. When u will appam u can add onion ginger and chilli paste if you want any vegetables
you can add. some salt and pinch of soda.
5. Furthermore, add a pinch baking soda just before preparing appe and combine well.
6. Heat paniyaram pan / guliyappa pan / appe pan, add add few drops of oil inside the
holes.
7. Now fill the holes with a tbsp of Appam batter in each.
8. Cover and simmer for a minute or until appe gets cooked slightly.
9. Once the base turns golden, flip it over to the other side using a spoon.
10. Simmer further and cook on low heat until it turns golden browns.
11. Finally, serve instant rava paniyaram with tomato chutney or coconut chutney.
Green Peas Paratha
Deepti Patil

Ingredients
1 cup peas Frozen
1/2 tsp red chilli powder
1/2 tsp garam masala
1/3 tsp chaat masala
1/2 tsp turmeric powder
pinch salt
as required coriander leaves
1 cup wheat flour

Steps
1. Take a kadai add 1 tsp oil add peas and all dry ingredients saute till peas get dry.
2. Now take mixer jar add peas and coriander make paste.
3. Take a bowl add wheat flour and add peas paste and make dough for chapati.
4. Now take the rolling pin and make chapati and roast on tawa add some oil for roasting.
5. Your peas chapati is ready to eat.
Jini Dosa
Deepti Patil

Ingredients
3 cups dosa batter
oil as required
2 cups/400 gms potatoes peeled & diced to
1 inch cubes (3 medium)
1 or ½ to ¾ cup medium onions chopped or
sliced
1/2 tbsp ginger chopped or grated (about 1
inch)
1 sprig curry leaves
1/4-1/2 tsp mustard
1/2 tsp cumin
1 tsp chana dal
1 tsp urad dal
1-2 green chilies chopped or sliced
2 tbsps coriander leaves chopped finely
1/8 tsp turmeric (use more if needed)
1 Pinch hing (optional)
as needed Salt
2 tbsp oil
Jini Dosa
Deepti Patil

Steps
1. Boil potatoes either in a pot or pressure cooker.
2. If cooking in a pot, bring water to a boil and add the diced potatoes. Cook them just
until done or fork tender and not mushy. OR If cooking in a pressure cooker, add the
potatoes to a bowl and pour little water. Cover and pressure cook for 3 whistles on a
medium flame.
3. Ensure potatoes are just cooked and not very soft or mushy.
4. Heat oil in a pan and add mustard and cumin.When they begin to splutter, add chana
dal and urad dal.
5. Fry until golden and then add hing.
6. Add onions, green chili and curry leaves.
7. Saute till the onions turn transparent. Then add ginger and stir for 30 seconds.
8. Once the onions turn transparent, add potatoes, turmeric and salt..
9. Mash slightly and add very little water or potato boiled stock to make the entire potato
masala moist.
10. Stir and cook for one to 2 mins.
11. Add coriander leaves. Stir. Serve potato masala with dosa.
12. Now heat an iron tawa or a pan. dip a paper napkin or half of an onion in oil and
spread the oil all around on the tawa.
13. Please use a heavy iron pan as this dosa takes more time to cook.
14. keep the tawa on a low flame. then take a ladle full of the dosa batter.
15. spread dosa batter to a neat round circle.
16. On a low flame cook the dosa till the top looks cooked.
17. as soon as the top portion of dosa looks cooked, add 1 tablespoon of Aloo sabzi.
18. Cover with a lid and cook for 30 to 45 seconds. do keep the flame to a low or sim.
19. Begin to cut the dosa with a knife, steel spatula (palta) or pizza cutter. since the dosa is
cut directly on tawa, an iron tawa works best.
20. If you do not have an iron tawa, then just roll the whole dosa. take it in a steel plate or
a chopping tray and then cut the dosa with knife.
21. You can cut the dosa in three to four parts.
Maharashtrian Special Vada
Deepti Patil

Ingredients
100 gram Black Urad dal soaked
3 green chilli
1/2 tsp feenel seeds
1 inch ginger
3-4 garlic
As needed Coriander leaves
To taste Salt

Steps
1. Wash and Soak udad daal for 7-8 hours
2. Grind this soaked dal along with green chilli, salt, Fennel seeds, Ginger and coriander
leaves.
3. Now plate keep plastic bag now take a portion and pat on plate with a hole in it by
touching water.
4. Just slide it to hot oil and deep fry it.
5. Maharashtrian style Vada is ready to serve.
Methi Paratha
Deepti Patil

Ingredients
8 tbsp wheat flour
1 bunch freshly and finely chopped methi
leaves
1 tbsp coriander leaves
to taste salt -
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp ginger garlic paste
1/2 tsp green chillies
1/2 tsp carom seeds ajwain
1 tsp oil
as needed water to make dough

Steps
1. Firstly, take a mixing bowl, into it, add wheat flour into it.Add methi leaves into it, add
coriander leaves and mix them with a spatula.
2. Add salt, red chilli powder, turmeric powder, coriander seeds powder, ginger garlic
paste, carom seeds(ajwain).Add green chillies into it and oil.Mix everything well.
3. Gradually add water and knead into a smooth dough.Rest aside for 15-20 minutes.
4. Divide the dough into small/medium size portions.Take a small/medium portion of the
dough.
5. Take a rolling board and dust some flour on it.Roll the dough like a circular chapathi.
6. Heat the tawa and place the paratha on it.Cook the down side of the methi paratha on
medium flame for few seconds.
7. Flip the paratha and oil/ghee all over the roti.Flip it again and apply oil on the other
side.
8. Flip and press the roti well on all sides with a spatula.Similarly press paratha on the
other side and cook well.
9. Serve it hot with chutney or curry.Continue making parathas with the rest of the dough
portions and serve hot!!!
Buttermilk Shots
Deepti Patil

Ingredients
1 cup plain yogurt
2 cups cold water
1 green chilli
1/2 teaspoon black salt, also known as kala
namak
1/4 teaspoon salt
1/4 teaspoon chat masala
6-7 curry leaves
1 tsp oil

Steps
1. Add all ingredients to a blender.
2. Blend till combined.
3. Now take takda kadai add 1 tsp oil after get oil hot add cumin curry leaves, green chilli.
pour in buttermilk container.
4. Pour into serving glasses, garnish with fresh cilantro or mint and serve.
Homemade Chocolates
Deepti Patil

Ingredients
1/4 cup extra virgin coconut oil
1/4 cup unsweetened cocoa powder
2 tablespoons honey

Steps
1. Place the coconut oil in a medium microwave-safe bowl. Microwave just a few seconds
to melt it.
2. Sift the cocoa powder into the melted coconut oil. Use a small rubber spatula to
combine.
3. Mix in the honey, then the ground almonds.
4. Use a spoon to transfer the mixture into a candy silicone mold (i used diwali chocolate
modls) Freeze for 20 minutes, until completely set.
5. Keep the homemade chocolate in the fridge in an airtight container. Remove it from
the fridge 5 minutes before enjoying.
Healthy Sprouts Salad
Deepti Patil

Ingredients
1 cup moong (soak for 1 day)
1 tomato chopped
1 mango chopped
1 carrot chopped
1/2 tsp chaat masala
1/2 tsp lemon juice
some promogranet

Steps
1. Take a moong and give steam till it get soft. After that add all chopped vegetables and
some chaat masala mix it well. add some lemon juice.Spread some promogranet and
mix it.
2. You can have in lunch or dinner.
Healthy Drumsticks
Deepti Patil

Ingredients
2 stick Drumsticks (cut and boil)
1/2 tbsp peanut powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1/3 tsp garam masala
to taste salt
as needed coriander leaves chopped
1 tsp oil

Steps
1. First take drumsticks wash and cut in pieces. Now take a pot add water and salt add
drumsticks and boil it for 5-10 minutes.
2. Now take kadai add oil after few minutes add boil drumsticks saute for 2-3 minutes
add masala sauté for 5 minutes and switch on the flame.
3. Enjoy ur masala Drumsticks
Veg Momos
Deepti Patil

Ingredients
1 tablespoon Oil
2 teaspoons Garlic finely chopped
1 teaspoon Ginger finely chopped
1/2 cup Onion finely chopped
1/2 cup Cabbage finely chopped
to taste Salt
1/4 teaspoon Black pepper powder
1 1/2 teaspoons Soy sauce

Dough
1 cup All purpose flour (Maida)
to taste Salt
as needed Water

Steps
1. Instructions
2. Making stuffing:
3. Heat the oil on medium-high heat and fry ginger, garlic for few seconds.
4. Then stir fry chopped vegetables with stirring continuously for 3-4 minutes.
5. Now add salt and pepper, stir fry again for 2 minutes.
6. Then mix in spring onion greens and soy sauce and turn off the stove.
7. Let the stuffing cool down.
8. Shaping and steam cooking Veg momos:
9. To make outer covering dough, mix all purpose flour and salt in a bowl, knead into a
smooth yet stiff dough by adding little water at a time.
10. Cover the dough and let it rest for 10-15 minutes.Then divide the dough into 20 equal
portions and make smooth balls.
11. Work with one ball at a time and roll into 4 inch diameter circle.
12. Put a tablespoon of stuffing in the center and shape the momos as shown in step by
step photos above.
13. One shaped all of them. Prepare the steamer by adding a glassful of water in a steamer
pan and bring it to a simmer on medium heat.
14. Grease the steamer tray with oil and arrange shaped momos on it.
15. Steam cook them for 6-8 minutes or till the outer layer looks shiny, transparent and by
touch it doesn’t feel sticky.
16. Remove from the steamer and serve hot or warm.
Sondesh
Deepti Patil

Ingredients
2 litre full cream milk
3 tbsp lemon juice / vinegar / curd
1/2 cup powdered sugar
1/4 tsp cardamom powder
5 pistachios to garnish

Steps
1. Firstly, boil 2 litre full cream milk in a thick bottomed pan, stir occasionally.
2. turn off the stove add add 3 tbsp of lemon juice / vinegar / curd.
3. mix well till the milk curdles like while preparing paneer. add more lemon juice if
required.
4.
5. Now drain off the curdled milk using cloth.
6. rinse with cold water, making sure the paneer remains soft and removes lemon
flavour.
7. Squeeze and drain off the water.
8. now hang the cloth along with curdled milk for 30 minutes. do not hang for more time,
as they loose moisture completely.
9. After 30 minutes, mash well for 10 minutes.mash till the curdled milk turns smooth and
soft. else it will be difficult to prepare balls.
10. Further add ½ cup powdered sugar and combine well.
11. transfer the prepared paneer dough onto the kadai.
12. Cook on low flame by spreading and mashing well.cook for 5 minutes or till the curdled
milk is cooked well. over cooking, makes paneer crumbly loosing out all moisture.
13. now add in cardamom powder and mix well.
14. Allow it to cool for 5 minutes.Further, prepare small balls once it's lightly cooled and
make a dent in center.
15. finally, garnish sandesh with pistachios and serve.
Mohanthal
Deepti Patil

Ingredients
FOR SUGAR SYRUP:
1 cup sugar
3/4 cup water
1/4 tsp saffron threads
1/4 tsp cardamom powder / elachi powder
OTHER INGREDIENTS:
2 cups besan / gram flour
3 tbsp ghee / clarified butter
3 tbsp milk
1 cup ghee / clarified butter

Steps
1. Firstly, in a large bowl take besan and crumble with ghee and milk.
2. sieve the crumbled besan with the help of sieve. keep aside.
3. Now in a large thick bottomed kadai, heat ghee. add in crumbled and sieved besan.
combine well keeping the flame on low.
4. keeping the flame on low-medium till the mixture turns golden brown. transfer the
sugar syrup over besan mixture.
5. Stir continuously, till the sugar syrups combines well with besan mixture. continue to
stir for 5 minutes or til the mixture cools and slightly thickens. further the ghee absorbs
and the mixture turns sticky.
6. Transfer the mixture to the ghee greased plate.level it up and set to a block making an
inch thick.
7. add finely chopped pistachios and cashews.
8. Cool completely for 2-3 hours. cut the mohanthal into square pieces. finally, serve or
store mohanthal for a week by refrigerating.
Healthy Salad
Deepti Patil

Ingredients
1 cup sweet boiled corn
1 carrot chopped
1 cucumber chopped
1 onion chopped
1 tomato chopped
pinch chaat masala
pinch salt

Steps
1. Take cooker add sweet corn and give 2 whistles and switch off the flame.
2. Cut onion, tomatoes, and mix in boil corn and add some salt and chaat masala. carrot
and cucumber cut in round and decorate in your own style
Baigan Bharta
Deepti Patil

Ingredients
2 Large eggplants
2 medium onions
2 tsp red chilli powder
1 tsp turmeric powder
1 tsp coriander powder
to taste salt
2 tsp oil
2 tsp ginger garlic paste
1 tsp garam masala
2 green chilli chopped
as needed green coriander chopped

Steps
1. Put an eggplant on flame of heat to roast.
2. After the eggplant turns black and brown remove the skin.
3. Mash the eggplant.
4. Heat oil in a pan. Add finely chopped onions and fry till transparent. Add ginger-garlic
paste. Stir till oil separates.
5. Add red chillies, coriander powder, turmeric,garam masala and salt. Stir and gradually
add stirred yoghurt.
6. Add mashed egg plant and stir.
7.
8. Allow mix to simmer for 5 minutes.
9. Garnish with green chillies, green coriander and garam masala powder.
10. Serve with chapati.
Zebra Design Cake
Deepti Patil

Ingredients
1 1/2 cup whole wheat flour
1 cup curd
1/4 cup sugar
1-2 tbsp oil
as needed Milk
2 tbsp coco powder
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda

Steps
1. Take 1 cup curd in a bowl. Beat it and add baking powder and baking soda to it. Stir
well and keep aside for 10 minutes. Mean while preheat the oven at 180o C or 350o F
for 10 minutes. Grease a 8" cake pan or line it with a parchment paper.
2. Sieve the wheat flour twice and keep aside. The curd will turn frothy in 10 minutes. Add
powdered sugar to it. Mix well. Now to this curd sugar mixture add oil and vanilla
extract. Keep stirring gently to mix everything.
3. Slowly add sieved whole wheat flour to the wet ingredients little at a time and blend
with a spatula. Do not over beat.
4. Pour half of this batter in another bowl. Add sieved coco powder into it and blend well.
If the batter appears a little dry, add little milk and adjust it's consistency.
5. Take 2 tbsp. of the light batter and pour it in the center of the greased cake pan. Tap
gently so that the layer spreads. Now take 2 tbsp. of dark (chocolate) batter and add in
the center of the light batter. Tap again gently and let it spread too
6. Continue this process till you finish both the batters to get enough light and dark
circles.The batter spreads in layers and reaches the circumference of the pan.
7. We can see a lovely pattern of alternate light and dark batter.This is the Zebra pattern.
You can right away transfer the cake pan to a preheated oven at this stage and bake it
for 30-35 minutes to get a lovely Zebra cake.
8. Follow this step to get a pattern. Take a toothpick and starting from the center of the
cake pan strike a straight line towards the edge.
9. Similarly make lines in between those lines starting from the edge to the center of the
cake pan. (now the tooth pick will move in the opposite direction). This gives a beautiful
flower pattern.
10. Place the cake pan in a preheated oven and bake at 180 o C for 30-35 minutes or until a
tester tooth pick comes out clean.
11. Allow the cake to cool down completely before flipping it. Cut it into desired shape and
enjoy with your loved ones.
12. I hope you would love to give this recipe a try.
Rajgira Bar / Chikki
Deepti Patil

Ingredients
1 1/2 cups amaranth (rajgira) seeds
2 tbsp ghee a pinch of rock salt (sendha
namak)
1 cup chopped jaggery (gur)
1/4 cup chopped peanuts
1/2 tsp cardamom (elaichi) powder

Steps
1. Heat the ghee in a broad non-stick pan, add the rock salt and jaggery, mix well and
cook on a medium flame for 2 minutes, while stirring continuously.
2. Add the amaranth, cashews and cardamom powder, mix well and cook on a slow flame
for 1 to 2 minutes, while stirring continuously.
3. Immediately pour into a greased 225 mm. (9”) by 125 mm. (5”) aluminium tin and
spread it evenly.
4. Cut into 10 equal pieces using a sharp knife.(i cut in big shape of square)
5. Cool for atleast 30 minutes. Serve or store in an air-tight container. Use as required.
Gatte ki Sabzi
Deepti Patil

Ingredients

FOR GATTE / GRAM FLOUR DUMPLINGS

1 cup besan / gram flour
1/4 tsp ajwain / carom seeds
1/4 tsp turmeric t
1/4 tsp kashmiri red chilli powder
pinch hing / asafoetida
1/4 tsp salt
2 tbsp ghee / clarified butter
2 tbsp curd / yogurt
2 tbsp water

For Gravy
2 tbsp oil
1 tsp cumin / jeera
1 tsp kasuri methi / dry fenugreek leaves
1 onion, finely chopped
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp kashmiri red chilli powder
1/2 tsp coriander powder
1/4 tsp cumin powder / jeera powder
1/2 tsp salt
1/4 tsp garam masala
2 tbsp coriander, finely chopped
Gatte ki Sabzi
Deepti Patil

Steps
1. Firstly, in a large bowl take 1 cup besan. also add ½ tsp coriander seeds, ¼ tsp ajwain, ¼
tsp turmeric, ¼ tsp chilli powder, pinch hing, ¼ tsp salt, 2 tbsp ghee and 2 tbsp curd.
2. Mix well making sure the dough turns moist and all spices are mixed well.
3. Further, add 2 tbsp water or as required and knead the dough for 5 minutes.
4. Knead to smooth and soft dough adding oil to prevent from sticking to hands. now
pinch a ball sized dough and prepare cylindrical logs.
5. In a large vessel boil 4 cups of water. in a large vessel boil 4 cups of water. boil for 10
minutes, without disturbing. once the besan dough is cooked, it starts to float.
6. Drain off the gatte (boiled besan dough) into a plate. now cut the gatte into small
pieces and keep aside.
7. Firstly, in a large kadai heat 2 tbsp oil and saute spices.
8. Further, add 1 onion, 1 tsp ginger garlic paste and saute to golden brown.
9. keeping the flame on low, add spices and saute well.
10. Furthermore, add 1 cup water and 1 cup curd. stir continuously until the mixture
comes to a boil.
11. Now add prepare gatte (gram flour dumplings) and ½ tsp salt. mix well.
12. cover and boil for 5 minutes.
13. Additionally, add ¼ tsp garam masala and 2 tbsp coriander. mix well.
14. finally, serve gatte ki sabji with roti, phulka or naan.
Carrot Salad
Deepti Patil

Ingredients
2 carrots grated
2 tbsp curd
1/2 tsp chaat masala
pinch salt
pinch sugar
1 green chilli chopped
5-6 curry leaves
1/2 tsp mustard seeds

Portions: o

Steps
1. Take a carrot and grate it. Add curd some salt, sugar and chaat masala.
2. Take kadhai add oil after get hot add mustard seeds, curry leaves and green chilli.
3. Spread oil on carrot curd salad and enjoy.
Kashmiri Dum Aloo
Deepti Patil

Ingredients
For ALOO PREPARATION:
8 baby potatoes / aloo
2 cups water, or as required
1/2 tsp salt
4 tbsp oil
1 tsp kashmiri chilli powder
1/2 tsp turmeric
For MASALA PASTE / GRAVY:
1 inch cinnamon stick, dalchini
3 cloves
2 cardamom, elachi
1/2 onion, thinly sliced
3/4 tsp ginger-garlic paste
1 large tomato, finely chopped
10 cashews

For DUM ALOO RECIPE:

1 tsp oil
3/4 tsp jeera / cumin seeds
1 1/2 tsp chilli powder, adjust to your spice
level
1/4 tsp turmeric powder
3/4 tsp coriander powder
to taste salt
1/4 tsp cumin powder (optional)
1/4 cup curd / yogurt
1 tsp kasuri methi / dry fenugreek leaves ¾ -
1 cup water, adjust to required consistency
Few coriander leaves, finely chopped

Steps
1. In a kadhai, add a tsp of oil along with cumin seeds.
2. Once they splutter, add prepared masala paste and fry for 5-6 minutes.
3. now add spices like chilli powder, turmeric powder, coriander powder, cumin powder
and salt to taste.
4. continue to fry till oil separates.
5. Turn the flame to low and add curd. give a good mix.add 1 cup of water or as required
to adjust the consistency.
6. finally, add fried aloos and cook for 20 mins.
7. Lastly, add some crushed kasuri methi.
8. Garnish with coriander leaves and serve dum aloo hot with rice, chapati or naan.
Cheese Manchurian
Deepti Patil

Ingredients
1/2 cup cabbage grated or finely chopped
(green or red cabbage)
1/2 cup carrot grated or finely chopped
1/4 cup capsicum finely chopped
2 tbsp spring onion finely chopped
1/4 cup spring onion stalk finely chopped
1 tsp ginger-garlic paste
2 tbsp all purpose flour (maida)
3 tbsp cornflour (also called as cornstarch)
to taste Salt
1 tsp black pepper powder
Oil for deep frying as required

for veg manchurian sauce:

1 tbsp green chilli paste
1/4 cup+2tbsp spring onion finely chopped
1/4 cup spring onion stalk finely chopped
1 tsp soy sauce
3 tsp green chilli sauce
3 tbsp tomato ketchup
1/4 tsp cornflour
1 tbsp water
2 tsp vegetable oil or sesame oil
to taste salt
1/2 tsp black pepper powder
As needed spring onions greens chopped for
garnish
As needed grated cheese
Cheese Manchurian
Deepti Patil
Steps
1. To make balls, chop all the vegetables and take the finely chopped or grated veggies (carrot,
cabbage, french beans, capsicum, spring onion stalk, spring onion) in a bowl.
2. Add salt, black pepper powder, and ginger-garlic paste.Also, add all purpose flour and corn
flour.
3. Mix the whole mixture and kind of gather and knead so that the veggies leave the water and
you get a dough-like mixture. It should come together and you will be able to form a ball. If it is
crumbly and dry then you can sprinkle little water and try binding together. Or if it is too sticky
then add more flour.
4. Take a small portion of the mixture in your hands.Press and roll it in your palm and make a
round veggie ball.
5. Start shaping small balls from the mixture.Make all veggie balls this way and keep aside.
6. Now heat the oil in a pan on medium heat for deep frying.
7. Add a small piece of the ball to the hot oil. If the balls do not stick or settle down at the bottom
of the pan, but comes up steadily the oil is ready for frying these veg Manchurian balls.
8. Gently place the balls in the hot oil.Fry these balls in hot oil on a low-medium flame. Do not
disturb them for a few seconds to 1 min after the balls are dropped in oil.
9. When cooked from one side, turn the balls with a slotted spoon.After a few seconds of frying,
keep moving and turning for even browning.
10. Once they are fried and golden brown from all the sides. Remove them using the slotted spoon
and drain as much as oil as possible.
11. Place the fried veg Manchurian balls on a paper towel lined plate.
12. Fry the veg Manchurian balls this way in batches and keep aside.
13. Making Veg Manchurian sauce :
14. Once the balls are fried, then it's time to make the sauce. Heat oil in a pan.
15. Once the oil is hot add finely chopped ginger and garlic.Stir and saute for a minute on a low
flame, do not brown the garlic.
16. Then add chopped green chillies and spring onion.Saute till they are soft and translucent or
light pink. Again do not brown the onions, just soften them.
17. Add spring onion stalk to the pan.
18. Saute for 1 to 2 mins.Now add the sauces-soy sauce, red chilli sauce, tomato ketchup, and
white vinegar.
19. Quickly add salt and black pepper as required.
20. Mix very well.Then sprinkle cornflour and add little water to the sauce to dilute it.
21. Stir well and let it cook for a few minutes.After adding cornflour the sauce will begin to thicken,
so one has to be quick.
22. Making dry veg Manchurian :
23. As the sauce thickens, add the fried vegetable balls.
24. Stir so that the sauce coats the veg balls evenly.Switch off the flame and dry Veg Manchurian is
ready.
25. Serve it hot as a snack or appetizer garnished with spring onion greens.
Bafla Cheese Karanji
Deepti Patil

Ingredients
Bafla Cheese Karanji
1 cup wheat flour (thick)
1/2 teaspoon curd
1/2 teaspoon parsley
1/2 teaspoon oil
1/4 cup water
1/2 tsp soda
To taste Salt
For stuffing
1 cup sweet corn
1 cup colorful bell pepper
1/4 tsp pizza sauce
1/4 tsp tomato ketchup
1/4 tsp onion powder
To taste Salt
As needed Grated cheese
As needed Amul Cheese Spread

Steps
1. For Dough
2. firstly, in a large mixing bowl take wheat flour also add 3 tbsp oil or ghee,ajwain,baking
soda and salt. now add water as required and knead the dough.Keep aside for 30
minutes.
3. For Stuffing
4. Take Pan add some oil after few minutes add onion powder, sweetcorn, shimla mirch,
after few minutes add salt mixed herb and pizza sauce and ketchup and mix it well.
Keep aside.
5. After the resting time, knead the dough once again and make it smooth.Divide it into
10-11 equal portions., make smooth balls and flatten it slightly between your palm.
6. Now using work with one disc at a time, roll into 4 inch diameter circle.Roll all of them
at once and keep them on the plate. Keep it cover with kitchen towel.
7. Now take once rolled disc at a time. Put in ready made kranji cutter and add cheese of
slice after that about 1 tablespoon of the stuffing in the center and put again chesse of
slice on top.
8. Now apply some water around the edges using your finger or use the pastry brush.
9. Now fold it into half moon shape. Seal the edges properly by pressing it.
10. 10- keep for steam for 5 minutes and after 5 minutes keep for cooling. after that u can
so shallow fry or deep fry.
11. Now u serve hot bafla cheesy karanji with Sauce.
Daal Palak
Deepti Patil

Ingredients
1 cup fresh Palak (wash and chopped)
1/4 cup toordal and moong daal mix
1 big onion chopped
1 big tomatoes chopped
1/2 tsp ginger garlic paste
6-7 curry leaves
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds / jeera
1 tbsp oil
to taste Salt

Steps
1. Wash the moong dal 4-5 times. Drain the water and set aside.
2. Wash the spinach leaves thoroughly. Roughly chop the washed spinach leaves.add
Daal and palak in pressure cooker. so 4-5 whistels and switch of the flame.
3. Finely chop onion and garlic. Roughly chop the tomato. Heat oil in a pan. Add mustard
seeds. Once the mustard seeds splutter, add cumin seeds and methi seeds.
4. When the cumin seeds crackle and change colour slightly, add the finely chopped
onion and garlic.
5. Fry till onions turn brown on the edges. Then add the chopped tomatoes.
6. Add turmeric powder, red chilli powder, coriander powder and garam masala powder
along with salt.Mix well and fry for around 2 minutes.
7. Now add boil daal palak in all masala and saute for 5 minutes. Boil it till 5-10 minutes
and switch of the gas.
8. Spinach dal is ready to be served with rotis / chapatis, phulkas or rice.
Chocolate Thread Cake with
Vanilla Icing Deepti Patil

Ingredients
For eggless chocolate cake
1 1/2 cups all-purpose flour or organic
maida or wheat flour (180 grams)
1/4 cup cocoa powder
1 teaspoon Baking soda (check expiry date)
1/2 teaspoon Salt
1 cup sugar (organic, or 1.5 cups grated
jaggery)
1 cup Water (use milk to make rich cake)
1/3 cup oil or 80 ml (coconut or canola or
light olive oil or melted butter)
1 tablespoon Lemon juice
1 tablespoon Vanilla extract
For Vanilla buttercream frosting
1/4 cup unsalted butter
1 1/2 cups powdered sugar (or icing sugar)
1 teaspoon vanilla extract
2-2 1/2 tablespoons milk (or whipping
cream)
Chocolate Thread Cake with
Vanilla Icing Deepti Patil

Steps
1. Preparation for eggless chocolate cake recipePreheat the oven to 170 C or 340 F for at least 15
mins.
2. Grease a 8 or 9 inch round cake pan & drizzle some flour on it. or Line with a parchment paper.
Set aside.
3. Mix 1 ½ cups flour, ¼ cup cocoa powder, ½ tsp salt and 1 tsp baking soda.
4. Sieve the flour mix at least twice to aerate the flour. This makes the cake light.
5. If using wheat flour then sieve four times.Add 1 cup sugar and mix it well. I use fine sugar.
6. If you are using coarse one then you can also dissolve it in 1 cup water
7. Make a well (space) in the center. Pour 1 cup water, 1/3 cup oil or melted butter, 1 tbsp vanilla
extract and 1 tbsp lemon juice or vinegar.
8. Gently begin to mix well from the liquid ingredients in the center.
9. Mix just until the flour is combined well with the wet ingredients. Do not over mix.
10. The batter will be runny. Pour it to the cake pan.Knock it a few times against the kitchen
counter to release air bubbles.
11. Bake for 25 to 28 mins. Check after 23 mins. To check if it is completely baked, insert a skewer
in the center of the cake and check. It must come out clean.
12. Keep the cake pan on a wire rack and allow it to cool down for 8 to 10 mins in the pan.
13. Invert eggless chocolate cake gently on a wire rack. Allow it to cool completely.
14. You can frost the cake if you like or just sprinkle some powdered sugar.This eggless chocolate
cake tastes best the next day.
15. Ensure the butter is soft yet cold. When you press down the block of butter, it must dent easily
yet hold shape without melting.
16. Add butter to a large bowl and beat it until soft and fluffy. You can use a hand mixer or just a
whisk.
17. Place a sieve over the butter bowl. Add powdered sugar to the sieve. Sieve it well.
18. Pour vanilla and 2 tbsps milk or cream. Mix them up lightly.
19. Then whisk or beat until everything turns smooth fluffy and light. It must be of spreadable
consistency.
20. If it is too thick, then add another half to 1 tbsp milk or cream. Beat well until it reaches a good
consistency.Do not over beat else the butter begins to melt.
21. If needed you can keep it in the fridge for a while.
22. Spread a tbsp of frosting on your cake stand. Place 4 – 2 by 8 inch parchment paper strips
across the four sides of the cake stand.
23. Place the cake over these papers with the frosting beneath the cake.
24. Scoop off a good amount of frosting to the cake. Begin to spread from the center and then
towards the sides.
25. Place the cake in the fridge for about 40 mins. Then smoothen the cake with a spatula. Remove
the parchment papers gently.Eggless chocolate cake is ready. Slice & serve.
26. Now take thread deep in food colour and give design what ever u want to give.Spread some
balls (optional).
27. Now your chocolate cake with vanilla icing thread cake is ready.
Maharastrian style Daal Methi
Deepti Patil

Ingredients
1 cup Methi(fenugreek leaves) (wash and
cut)
1/2 cup toor daal (boiled)
1 cup ground nuts (stri fry)
6-7 green chilli
3-4 coriander leaves steam
3-4 garlic
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp Cumin seeds
1 glass water
2-3 tbsp oil

Steps
1. Take a mixer jar add peanuts, coriander leaves, green chilli, garlic, jeera, coriander
powder, turmeric powder add little water and make a paste.
2. Now keep kadai on gas add oil after get oil add masala in it. stir masala till oil get
separate from masala. After that add methi stir for 2 minutes after that add toor daal
with water. add water if u want more gravy.
3. Serve thi daal methi with chapati or rice.
Cold Coffee
Deepti Patil

Ingredients
1 tsp instant coffee powder
1 tbsp warm water
1 cup full cream milk cold
1 tbsp cocoa powder unsweetened
2 tsp sugar powdered
6 ice cubes
as needed Chocolate pops (optional)
3-6 vanilla ice cream scoops for topping

Steps
1. Making coffee solution
2. in a small bowl, take 1.5 tbsp instant coffee.
3. Add ¼ cup warm or slightly hot water.
4. mix very well with a spoon.
5. Making cold coffee with ice cream
6. now pour this mixture in a blender jar.
7. add 4 tbsp sugar. you can add sugar as per your taste.
8. Blend for a minute or till the coffee solution becomes frothy and the colour lightens a
bit.
9. Now add 4 to 5 small ice cubes.
10. add 1 or 2 vanilla ice cream scoops.
11. pour 2.5 cups chilled milk.
12. Blend once more till everything is mixed well and you get a nice froth on top.
13. pour cold coffee in glasses.
14. Keep some space on top for the ice cream scoops.
15. Now place 1 or 2 ice cream scoops.
16. serve coffee milkshake with ice cream immediately.
Methi Sabzi
Deepti Patil

Ingredients
1 cup Methi (wash and chopped)
1 cup peanuts
3-4 garlic
6-7 green chilli
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp jeera(cumin seeds)
3-4 coriander leaves steam

Steps
1. Take fry pan add green chilli and do shallow fry for 1 minutes.after that add peanuts
and do shallow fry. keep a side.
2. Take a mixer jar add peanuts, coriander leaves, green chilli, garlic, jeera, coriander
powder, turmeric powder add little water and make a paste.
3. Now keep kadai on gas add oil after get oil add masala in it. stir masala till oil get
separate from masala. After that add methi stir for 2 minutes after that add water. add
water if u want more gravy.
4. Serve thi Maharashtrian style methi Sabzi with chapati or rice.
Sesame Ladoo
Deepti Patil

Ingredients
1 cup white sesame seeds
1 cup jaggery
1/4 cup water
1/2 tsp cardamom powder

Steps
1. Firstly, in a pan dry roast 1 cup white sesame seeds
2. Further in a pan take 1 cup jaggery and ¼ cup water. keeping the flame on low stir well
and dissolve jaggery.
3. Further boil the jaggery syrup for 5 minutes.now drop the jaggery syrup into a bowl of
water and try to make a ball.
4. turn off the flame and add roasted sesame seeds.
5. Also add ½ tsp cardamom powder.
6. combine well making sure everything combines well.
7. Now allow to cool for 5 minutes or till the mixture thickens.
8. Grease hand with little ghee and prepare balls of size of your choice.
9. Finally, serve til ladoo or store in a airtight container and enjoy for a month.
Masala Moong in cooker
Deepti Patil

Ingredients
1 cup moong (soaked for 2 days)
1 onion chopped (long slice)
1 tomato chopped (long slice)
2-3 garlic chooped
Some coriander leaves chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp cin seeds
5-6 curry leaves
As per taste salt
1/2 glass water or less
as required olive oil

Steps
1. Take cooker add 1 tsp oil. When it gets hot add cumin seeds after crackling cumin
seeds add curry leaves and garlic after few min add onion.
2. When Onion gets brown colour add tomatoes and saute for 5 minutes. When tomatoes
gets soft add all dry ingredients and moong saute for 5 minutes.
3. Now add water according and close the lid of the cooker. When the cooker give 2
whistles now switch off the flame.
4. Now enjoy masala moong with chapati or rice.
Pav Bhaji Burger
Deepti Patil

Ingredients
For Bhaji-
1 tbsp + 1 tbsp butter
3 tomatoes, finely chopped
1/4 cup peas / matar
1/2 capsicum, finely chopped
2 potato, boiled & mashed
1 tsp salt
1 tsp + ¼ tsp kashmiri red chilli powder / lal
mirch powder
1/4 tsp turmeric / haldi
1 tsp + ½ tsp pav bhaji masala
1 tsp + 1 tsp kasuri methi
2 tbsp + 1 tbsp coriander leaves, finely
chopped
1 tsp ginger garlic paste
1 onion, finely chopped
1/2 lemon juice
as required water to adjust consistency
8 pav / bread roll
4 tsp butter
1/2 tsp kashmiri red chilli powder / lal mirch
powder
1/2 tsp pav bhaji masala
4 tsp coriander leaves, finely chopped

Steps
1. Firstly, in a large kadhai heat 1 tbsp butter and add vegetables. cook and mash well.
2. Now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi
and 2 tbsp coriander leaves.
3. Heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp kasuri
methi.
4. Also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice.
saute well.
5. Boil and mash for 5 minutes adjusting consistency.
6. Cut bread in round shape and roast it from one side.
7. One side bread you can put tomatoes cut in round shape, carrot cut in round shape,
some onion finely chopped, Raw mango finely chopped (optional) and add bhaji on top
and put another bread slice on bhaji.
8. And your Pav bhaji burger is ready.
Curd Rice
Deepti Patil

Ingredients
1/2 cup regular rice
1.5 cups water for pressure cooking
1 cup fresh curd Or 250 grams curd (yogurt
or dahi)
1/4 cup milk OR 62.5 ml milk
1 green chilli chopped (hari mirch)
4-5 curry leaves, chopped (kadi patta)
1 tablespoon chopped coriander leaves
(dhania patta)
1 shimla mirchi chopped
1/2 carrot chopped
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon urad dal (husked and split
black gram dal) - optional
5-6 curry leaves - chopped or kept whole
1/8 teaspoon asafoetida (hing)
 Curd Rice
Deepti Patil

Steps
1. Rinse ½ cup rice a couple of times in water. then add the rice in a 2-litre pressure
cooker.
2. Add water. stir very well.
3. pressure cook rice for 5 to 6 whistles or 8 to 9 minutes till the rice is cooked and
softened very well.
4. When the pressure settles down on it's own, remove the lid and check the doneness of
rice. the rice has to be more softer than what we cook on a daily basis.
5. With a spoon or masher, mash the rice. close the cooker and allow the rice to become
lukewarm or come at room temperature.
6. Take pan add some oil after oil get heating add Carrot and capsicum and some salt.
Saute for 5 minutes.
7. When the rice becomes lukewarm or comes at room temperature, add fresh curd and
milk.
8. Mix again very well and break lumps if any. you can either use the spoon or masher
while breaking the lumps.
9. Add curry leaves, chopped green chilies and chopped coriander leaves. Add capsicum
and carrot fry.
10. (instead of adding ginger and curry leaves to the rice, you can also fry them in the
tempering) add salt and mix very well. keep aside.
11. Heat a small pan or tadka pan and add sesame oil in it. you can use peanut oil or
sunflower oil instead of sesame oil.
12. When the oil becomes hot, lower the flame. add mustard seeds.
13. let the mustard seeds crackle.
14. then add urad dal. urad dal is optional and can be skipped.
15. Fry on a low flame stirring often till the urad dal becomes golden.
16. lastly add the add curry leaves and asafoetida. mix very well.
17. Switch off the flame and immediately pour the tempering in the curd rice mixture.
again mix very well.
18. Serve south indian curd rice topped with a few coriander leaves or pomegranate arils
or grapes. you can skip the fruits too and just serve curd rice plain. you can also serve
with fried sun dried green chillies or south indian mango pickle
Masala Khichdi
Deepti Patil

Ingredients
1 tbsp olive oil
1 tsp cumin / jeera
pinch hing / asafoetida
1 onion, finely chopped
1 slit green chilli
2 tbsp peas / matar
1 tsp ginger garlic paste
1 tomato, finely chopped
7-8 peanuts
1/4 tsp turmeric / haldi
1/2 tsp kashmiri red chilli powder / lal mirch
powder
2 tbsp coriander leaves, finely chopped
1/2 tsp garam masala
1 tsp salt
1/2 cup rice, washed
1/2 cup toor dal, washed
3 1/4 cup hot water

Steps
1. INSTRUCTIONS
2. firstly, in a pressure cooker heat olive oil and cumin and a pinch of hing.continue to
saute onion followed by slit green chilli and 1 tsp ginger garlic paste.
3. Also, saute tomato till they turn soft and mushy.
4. Now add turmeric, chilli powder, garam masala and salt. saute on low
flame.furthermore, add rice and moong dal. saute for a minute on low flame.
5. Now pour water and coriander leaves. mix well. cover and pressure cook for 5 whistles
on medium flame.
6. Finally, serve masala khichdi with curd and pickle.
Theuka
Deepti Patil

Ingredients
1 3/4 cup wheat flour / atta
2 tbsp rava / semolina / suji, fine
1 tsp fennel / saunf
1/2 tsp cardamom powder / elaichi powder
3 tbsp dry coconut, grated
3 tbsp ghee / clarified butter
1/2 cup sugar
1/2 cup water
As needed oil / ghee for frying

Steps
1. Firstly, in a large mixing bowl take wheat flour and rava.
2. also add fennel, cardamom powder, dry coconut and mix well.
3. Further, add ghee. crumble and mix well making sure the dough holds shape.
4. Now prepare sugar water by heating sugar in water.
5. stir well until the sugar dissolves completely. do not boil to attain any sugar syrup
consistency.
6. Cool the sugar water completely, and pour over flour as required.
7. knead to smooth and tight dough adding sugar water as required.
8. Pinch a small ball sized dough and roll to cylindrical shape.now shape to a triangle and
mark leaves using a toothpick or skewer.
9. Deep fry in hot oil by dropping gently. or preheat and bake at 180 degree celsius for 12
minutes.
10. Flip over gently as they will be very soft.
11. fry for 15 minutes or until both sides turns golden brown.
12. Drain off and cool completely. thekua will be soft when hot, it turns crisp once cooled
completely.
13. Finally, enjoy thekua with a hot cup of tea.
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