Vangi Batatyachi Bhaji / Brinjal & Potato Dry Sabzi (Maharashtrian Style)

This is a traditional Maharashtrian-style dry sabzi made with small eggplants (brinjals) and potatoes, enriched with a variety of aromatic spices, coconut, and peanuts. It pairs perfectly with hot rotis or chapatis.

Goda masala is at the heart of this regional flavor, known for its rich, mildly sweet, earthy, and subtly smoky taste. It adds a warm and layered aroma without overwhelming the dish. The combination of coconut and peanut powder lends a hearty texture and depth, while jaggery softens the heat from the green chilies, creating a beautifully balanced sweet-spicy profile. A tempering of mustard seeds, cumin, fennel, curry leaves, and hing forms the aromatic foundation that ties all the elements together.

 Ingredients

4–5 small brinjals (eggplants), cut into quarters (keep them in salted water)

1 medium potato, peeled and cubed

1 tsp mustard seeds

1 tsp cumin seeds

half tsp fennel seeds

A pinch of hing (asafoetida)

1 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1 tsp jeera powder

1 tsp goda masala

2 tsp jaggery

2 tbsp grated coconut

2 tbsp peanut powder

Curry leaves

2 green chilies - slit vertically

Oil

Salt

Procedure

1. In a small pan, heat a bit of oil and add the mustard seeds.

2. Once they splutter, add the cumin seeds, and fennel seeds

3. Next add the hing, curry leaves and green chilies

4. Finally add the chopped brinjal and potatoes and add salt (as per taste)

5. Cook this on a high flame. In the mean time, add all the masalas. Ass turmeric powder, chili powder, goda masala, corainder powder, cumin powder and stir nicely

6. Next add the jaggery, grated coconut and the peanut powder and mix well.

7. Turn it on a low flame and cook it covered for another 15 mins. Keep strring in between

8. The eggplants cook very fast, Once the potatoed are cooked, it is ready to serve

Serve it hot with rotis or chapatis.

Moong Dal Ladoo

Moong Dal Ladoo is a delicious Indian sweet made with roasted yellow moong dal, ghee, and sugar, flavored with cardamom. These golden ladoos are soft, rich, and melt in your mouth.

 The roasted moong dal gives them a nutty flavor, and the ghee adds a smooth, buttery texture. Often topped with nuts, they are a perfect treat for festivals, special occasions, or just to enjoy as a healthy, homemade snack. Simple yet full of flavor, these ladoos are both tasty and nutritious!

Ingredients:

• Moong dal (yellow split gram) – 1 cup
• Ghee – 1/2 cup
• Caster sugar  – 1/2 cup (adjust to taste)
• Cardamom powder – 1 teaspoon
• Nuts (almonds, cashews, pistachios) – 2 tablespoons, finely chopped 

Procedure:

1. Roast the Moong Dal:

   • Wash the moong dal thoroughly and dry it completely on a clean cloth.
   • Heat a heavy-bottomed pan and dry roast the moong dal on low-medium flame until it turns golden brown and releases a nutty aroma. Stir continuously to prevent burning.
   • Let it cool slightly, then grind it into a fine powder using a blender or grinder.

2. Prepare the Ladoos:

   • Heat ghee in a pan to melt it. 
   • Add the ground moong dal powder to the molten ghee and stir continuously.
   • Add the caster sugar, cardamom powder, and the chopped nuts. Mix thoroughly to combine.

3. Shape the Ladoos:

   • While the mixture is warm, take small portions and shape them into round ladoos using your palms.
   • If the mixture feels dry, add a little warm ghee to help bind it.

4. Cool and Store:

   • Place the ladoos on a plate and let them cool completely.
   • Store in an airtight container. These ladoos can stay fresh for up to 2 weeks at room temperature.

Quesadilla

Quesadilla is a Mexican dish consisting of a corn tortilla that is stuffed with cheese, tomatoes, corns, beans and other fillings along with some spices, and then toasted. 

This recipe is the creation of my 12-year-old daughter, who has been experimenting with her culinary talents. She’s become my newest source of inspiration and creativity in the kitchen! I am so proud of her!!

Ingredients:

• Corn tortilla wraps (We used Coles Burrito Tortilla Wraps)
• Boiled corn
• Black beans
• Shredded cheese
• Chopped tomatoes
• Chopped capsicum
• Sliced Olives
• Sliced Jalapenos
• Onion powder
• Salt
• Oregano

Procedure:

1. Take a big mixing bowl and add in all the above ingredients except for the Tortilla wraps and cheese.
2. Take a Tortilla wrap and lay it on a clean surface.
3. Sprinkle some shredded cheese over half of the tortilla
4. Then spread the mixture on the same half side of tortilla
5. Again sprinkle some shredded cheese on top. Layering like this helps sealing the tortilla
6. Fold the upper half to create a half moon shape
7. Grill it on a toaster
8. Cut into two pieces and serve

Paneer Puffs

This recipe is one of my own creation and I am very proud of it. 

Anyone who tastes it, falls in love with it!

To be honest, the preparation method is not very simple. It does take time and patience to get this done with perfection. But at the end, you will realize its worth the effort.

Ingredients:

For Paneer stuffing masala:

200 gms Paneer - cut in cubes
1 cup Green, Yellow and Red Bell peppers - cut in cubes
Half Onion - cut in cubes
2 Tomatoes - chopped finely.
1 tbsp Kasuri Methi
Cumin seeds (Jeera) - half tsp
Fennel (saunf) Seeds - half tsp
Coriander seeds (hand crushed) - half tsp
Ginger-Garlic paste
Hing

Coriander powder - half tsp

Cumin powder - half tsp
Chili powder - 1 tsp
Garam Masala - 1 tsp
Salt
Oil

For Puffs:

Paneer stuffing (recipe given below)
Puff Pastry Sheets - 3


Procedure:

Preparing the Paneer stuffing masala

1. In a vok, add oil, and hing, cumin seeds, fennel seeds and coriander seeds.
2. Add the ginger garlic paste and cook it till the raw smell of the garlic disappears
3. Next add the bell peppers and onion and cook it on a high flame for 2-3 mins till it is half cooked. 
4. Add the chopped tomatoes. Let it cook properly on a medium flame. Add salt.
5. Add the red chili powder, Garam masala, Coriander powder and the Cumin powder and mix well.
6. Slowly add paneer cubes and let it cook on a low flame.
7. Add the Kasuri Methi and mix again.
8. Keep this aside, spread it on a plate and let it cool down

Preparing the Paneer puff

1. Thaw the puff pastry sheets by keeping it out at normal temperature for about 15 - 20 mins.
2. Meanwhile, we can prepare the paneer stuffing masala for the puffs. (Explained above)
3. Take a puff pastry sheet and using a pizza cutter or a knife divide it into 4 equal parts by cutting once vertically and once horizontally
4. Place the masala at the middle bottom portion.
5. Press the sides to stick it and using a fork, try pressing on it. It helps in binding the sides well as well as gives it a nice look.
6. As you are preparing the puffs, Preheat the oven for 10 mins at 180 degrees.
7. Bake the puffs for 30 mins till it is nice golden brown.

The Paneer Puffs are ready to serve.
Serve it with ketchup.

Barbeque Party - Panner Skewers with Veggies

 We have this amazing Metador Charcoal Bbq and its a welcome addition to our kitchen experiments in summer.

We love to Barbeque Paneer skewers along with Portobello Flat Mushrooms, Corn, Carrots, Potatoes, Onions, etc , etc

Corn on the cob tastes really amazing - juicy and sweet

Portobello Flat Mushrooms is delicious as well. Toss them along with some olive oil, Italian seasoning like Oregano, salt and pepper and just barbeque , it takes them at the next level, very delicious and juicy.

Onions, carrots, sweet potatoes and potatoes can be barbequed with no seasonings, they get a very smoky and unique flavor.

We also tried the Halloumi Cheese, but not really a big fan of that 

And Last , but not the least, Paneer Skewers, which is the highlights of your Barbeque Party

Prepare the marination by mixing Curd, Garam Masala, Chili Powder, Corainder Powder, Cumin Powder,  Salt and Besan in a bowl. Toss the cubed Paneer and cubed veggies like Onion, Tomatoes, Zucchini, Bell peppers, etc and put them on skewers. sprinkle some ghee or butter and barbeque them. Enjoy the skewers with mint chutney.

Spinach Pasta

This is a quick and easy recipe to prepare the green pasta sauce, based on spinach puree.

Its super healthy, full on flavor and just delicious!!

Do try it out!

 Ingredients

Pasta - 1 cup
Olive oil - 1 tablespoon
Spinach - 1 bunch

Pepper - fresh ground
Garlic - finely chopped - 4 petals
Parmesan Cheese - for garnish

Lemon - while serving

Oregano - garnish
Salt
Water

Procedure

1. Boil the pasta of your choice along with salt till the pasta is soft. Drain the water and keep aside
2. Wash the spinach thoroughly and blanch it and keep aside to cool.
3. Once its cooled, blend it in a mixer to a smooth paste.
4. In a pan, pour 2 table spoon olive oil, Add the chopped garlic and fry them till raw smell disappears.
5. Next add the spinach puree and let it cook for a couple of mins.
6. Add salt and pepper for seasoning.
7. Finally add the cooked pasta. Add salt if required
8. Stir well and turn off the gas
9. Sprinkle some lemon juice while serving
10. Also garnish with Parmesan cheese, oregano and pepper 

The delicious Spinach Pasta is ready.

Vegetarian Bean Burger

 Ingredients:

1 can of black beans

half cup of quinoa

coriander leaves-chopped

sweet potato-1 and half (boiled as per convenience)

tomato sliced

caramelized onion- roast on oil

sauce- spicy to drizzle

salt and pepper

burger buns

Procedure:

1. Pour black beans in a bowl and mash until smooth. While doing this, boil quinoa for 12 minutes on medium.
2. Add quinoa to the bowl ,and mix until equally proportioned.
3. Add the boiled sweet potato and mix until texture is dough-like. If it's still liquidy, add more sweet potato to the mixture.
4. Add chopped coriander and mix well.
5. Use a cookie cutter or anything circular and fill it to the rim with our mixture
6. Turn on the pan, and carefully place the circular mixture on the pan, then leave the patty on.
7. Tip- add some rice flour on the patty for extra crisp.
8. Wait for 10 minutes on low flame, and flip it over.
9. Continue this process for each patty, it does take time, but it's worth it.
10. Cut open the burger bun and place the tomatoes, onion and patty.
11. Drizzle sauce and sprinkle spices.

    Munch and enjoy your savory treat.

This recipe was made by my 11-year-old daughter. Make sure to try this recipe.

Misal Pav

 

Ingredients:

moth beans - 1 cup
3 onions - chopped 
2 tomatoes - chopped

Garam Masala - half tsp

Goda Masala - half tsp

Coriander powder - half tsp

Cumin powder - half tsp
Pav bhaji masala - half tsp
Turmeric powder - half teaspoon
Chili power - 1 tablespoon
Ginger garlic paste - 1 tablespoon
Pav buns
Butter
Corainder leaves - chopped
Lemon

Farsan
Oil
Salt

Procedure:
1. Soak the moth beans(matki) overnight. Next day rinse off the water and tie t in a muslin cloth and put it in a container. Keep it for around 12 hours, The matki should sprout well. Boil the matki with water for arond 10 mins and keep aside.
2. Take a vok, add 1 cup oil and fry 2 chopped onions with pinch of salt till they turn golden brown. Next add the ginger garlic paste and fry for 2 mins.
3. Next add the chopped tomato and fry for 2 mins.

4. Add in all the masalas and mix well.

5. Finally add the water from the boiled matki and let it boil for around 10 mins.
6. Add the boiled matki and let it cook for a few mins. The misal masala is now ready

Serving

1. Take a plate and add it the Farsan.
2. Add the matki masala
3. Add teh chopped onions 
4. Finally add some more farsan
5. Garnish with Corainder leaves
6. Sprinkle lemon juice
7. Serve with Pav

The delicious Misal Pav  is ready.

Dalia

 

Ingriedients:

Dalia - 2 cups
1 Onion - finely chopped
Red chilies - 2
Urad dal - 1 tea spoon
Karipatta leaves
Mustard - half teaspoon
Oil

Carrots - 1  - chopped into small cubes

Peanuts - handful

Green peas - handful
Water - 3 cups
Salt

For garnishing:
Coriander leaves - finely chopped
Dry coconut\ Kopra - grated (optional)
Lemon juice

Procedure:
1. Take oil in a pressure cooker. Add mustard. Once it splutters, add jeera, urad dal, Karipatta leaves and red chilies.
2. Next add the chopped onions and a pinch of salt.
3. Simultaneously keep 3 cups of water for boiling in a separate container.
4. Next add the peanuts, chopped carrots and the green peas and mix well.
5. Add in the dalia and keep stirring for about 2-3 minutes.
6. By this time, the water will start boiling. Add this boiling water to the dalia and mix well.
7. Add salt as per taste and pressure cook it for 2 whistles.

The delicious Dalia is ready.
Sprinkle lemon juice and garnish it with chopped coriander leaves and grated dry coconut.

Moong Dal Vada

 

Ingredients:

Green moong dal(with skin) - 2 cups
Ginger - medium piece
Green chilies - 4

Onion - half - finely chopped

Coriander leaves

Ajwain - half tsp
Salt
Oil for deep frying

Procedure:
1. Soak the green moong dal for around 5 to 6 hours. 
2. Grind it together with ginger, green chilies, coriander leaves, ajwain and salt to a fine paste. Do not add water while grinding.
4. Take a kadhai and keep oil for boiling.
5. Once the oil is hot enough, prepare round balls and deep fry them on a medium flame till they are golden brown.

The delicious moong dal wada are ready. Serve them with green chutney.

Tips:

• You can skip the onion for offering it as a prasad