I had got this recipe from mom like 10 months back but finally gave this a shot today. It turned out as good as mom makes. Its one of my fav preparation of bhendi and am sharing it here.


Ingredients
1/2 Kg Okra
1.5 Cup Grated Coconut
1/2 Spoon Saunf
1/4 Spoon Mustard
1/4 Spoon Garam Masala
3/4 Spoon Red Chili Powder
1 Cup Curd
A Pinch of Asafoetida
A Pinch of Sugar
Salt to taste
Oil

Method

• Wash okra and slice it vertically into halves.
• In a bowl mix curd, grated coconut, 1/4 spoon of saunf, red chilli powder and garam masala
• Heat oil in a pan and add in mustard seeds and remaining 1/4 spoon of saunf. Let them splutter
• Add in Asafoetida, sliced okra and earlier made coconut-curd-masala mixture in it. Stir well
• Cover the pan and add water on the lid. With few stirring in between let it cook till almost done.
• Add in sugar and salt and stir again. Cover the lid and cook till completely done.

Notes
This vegetable is best when the Okras are fresh and tender. The hard ones are difficult to cook and not as tasty either.

I had been making this for a while now, but its only yesterday that I actually managed to click the photos. So here I am posting this recipe, esp for all my vegetarian friends who are craving for Biryaani.


Ingredients
3 Cup Rice
350g Bhendi
250g Small Eggplants
250g Carrots
2 Raw Bananas
4 Potatoes
4 Onion
3 Tomato
2 Spoon Pudina Leaves
10 Garlic Cloves
2 Spoon Grated Ginger
1/2 Cup Cashews
1/4 Cup Almonds
1 Spoon Dry Coconut
1/2 Spoon Poppy Seeds
2 Dried Red Chillies
1/4 Spoon Saunf
1/4 Spoon Black Pepper
1 Spoon Jeera
1 Spoon Corriander Seeds
3/4 Spoon Red Chilli Powder
1 Spoon Garam Masala
2 Cardamom
2 Cloves
3 Cinnamon
1/4 Cup Milk
A Pinch Of Saffron
Salt to taste
Ghee
Oil

Method

• Pressure cook 2 potatoes
• Soak rice in warm water for half an hour.
• Soak poppy seeds and keep aside
• Fry the whole egg plants, bhendi, peeled and diced bananas, 2 potatoes, and carrots and keep aside.
• Boil a pot full of water and add in the soaked rice. Cook till almost done Let the extra water drain completely through sieve.
• Heat a spoon of ghee and add in cardamoms, a cinnamon stick, cloves and salt. Add it to the rice and keep it aside.
• Heat oil and add in finely chopped 2 onions. Fry till translucent and keep aside.
• In same pan heat another spoon of oil and add in jeera, red chillies, coriander seeds, black pepper, saunf, dried coconut, cinnamon, 1/4 cup cashews and almonds.
• Add in garam masala, red chili powder, poppy seeds, pudina leaves and earlier fried onions. Cook till spices start spreading aroma.
• Let the mixture cool down and then adding the chopped tomatoes grind it to fine paste.
• Heat the ghee and add in the ground mixture. Fry till oil separates
• Add in all fried vegetables and salt to taste and cook for couple of minutes. Keep aside.
• Warm the milk with safron and keep aside.
• Deep fry the thin sliced onions and cashews till they are crisp and light brown in color. Keep aside
• In a greased cooker layer the sliced boiled potatoes, then 1/3rd of rice, 1/2 of vegetable, again 1/3rd portion of rice, remaining half of the vegetable and remaining portion of the rice.
• With big spatula make through and through wholes in the layer and sprinkle the safron milk.
• Let the cooker sit on low heat till the pressure builds up. Garnish with the earlier fried crisp onions and cashews. Serve hot with raita.

Notes
Instead of cooking vegetables in gravy i added fried vegetables to the gravy. The taste was awesome and i could make sure that none of the vegetables are underdone or overdone.
I also wished I had those baby potatoes instead and could use them whole deep fried instead of diced ones.

I loved this dish a lot since my childhood. Probably then I didn't realise it was the healthiest dish that I loved :D Just like the name says it uses almost everything that's in your fridge :)


Ingredients
1 Cup Beans
1/2 Cup Mutter
2 Drum Sticks
2 Corn Cobs
1 Potato
1 Sweet Potato
1 Raw Banana
1.5 Spoon Tamarind
1/4 Cup Jaggery
1/2 Cup Coconut
1/4 Spoon Corriander Seeds
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
A pinch of Asafoetida
2 Spoon Ghee
Salt to taste

Method

• In a half cup of water add the tamarind and keep aside.
• In a pan, add beans and 4 cups of water and cook over high flame for 5 minutes
• Cut each corn cob into 3 pieces and add the corn cob pieces and another 2 cups of water, Cook for another 5 minutes
• Add drum sticks - cut into pieces, potato cubes, raw banana pieces, pieces of sweet potato and another 2 cups of water. Cook till they are almost done
• Mean time grate coconut, tamarind (with its water that was it soaked in) and corriander seeds adding half cup of water.
• Add it and mutters to the almost done vegetables.
• Add turmeric powder, jaggery, red chilli powder and salt and simmer it.
• In another small pan, add ghee and let the mustard splutter in it.
• Add asafoetida and mix the tadaka with the vegetable.

Notes
You can optionally add 1 cup of pumpkin pieces too, but I couldn't as it wasn't available in the store here.

I read about this special chutney for the medu wada in the cookery book that I have and tried this. It tastes amazing with the wada obviously not as nice as sambar (wada sambar being my favourite). But I was in kind of wrapping up mode that time and hence didnt want to prepare sambar so this chutney made nice alternative.


Ingredients
1/2 Coconut
1/4 Cup Chana Daal
6 Green Chillies
1 Bunch Corriander
1/2 Cup Curd
1/2 Spoon Mustard
1/2 Spoon Udid Daal
A pinch of Asafoetida
1 Spoon of Oil
Salt to taste

Method

• Grate coconut and grind it in mixie with green chillies, corriander leaves, chana daal(one used in chivadas) and salt.
• In this mixture mix curd
• In a small pan heat the oil and let mustard and udid daal splutter in it. Also add Asafoetida.
• Mix this oil into the chutney and serve.

Notes
I used coconut water itself while grinding coconut so that it tastes nice and i dont need to add sugar.
You can also add Red Chillies into the oil for even better taste but i didnt have it so had to skip that.

Medu wada is my all time favourite and if you know that guests are coming in the evening even by afternoon this is something you can try. This time I really managed to get real crisp and nice medu wada with little help from the book.


Ingredients
2 Cup Udid Daal
2 Green Chillies
4 Spoon Coconut Pieces
1 Onion
Salt to taste
Oil

Method

• Wash and soak the udid daal for around 5-6 hours.
• Once daal is soaked enough, remove the excess water and grind to fine paste.
• Add Salt, finely chopped green chillies, finely chopped onion and coconut pieces and mix well.
• Heat oil in a pan and fry the wadas on low flame.

Notes
Fry the wadas immediately after grinding the daal so that wadas are not oily.
When you put the wada in the hot oil it should float instantly, otherwise add little water to the mixture and loosen the mixture and mix really well.
One can also add little ginger but i prefer non gingery flavour for the wadas.

Lot of friends had been asking for easy breakfast recipies.. I mean some simple yet tasty day today breakfast recipies. So here I am posting recipe for simple yet delicious maharashtrian breakfast/snacks.. This item is so common that whenever people get unexpected guest or there is "Ladaki Dikhana" program at ones place this is must :)


Ingredients
2 Cup Pohe
1/2 Cup Muttor
1 Onion
A pinch of Turmeric Powder
1/4 Spoon Mustard
1/4 Spoon Jeera
4 Green Chillies
4 Spoon Grated fresh Coconut
4 Spoon Corriander leaves
Salt to taste
Oil

Method

• Wash the pohes and drain out excess water. Keep aside.
• Heat oil and let mustard and jeera splutter in it
• Add chopped green chillies and fry for a minute
• Add onions and cook them till they are translucent
• Add turmeric powder and cook for a minute
• Add washed poha and muttor in it adn mix well.
• Cover it and cook for couple of minute
• Open the lid, mix well, add salt to taste and again cover and cook covered for 3-4 minutes on low flame.
• Garnish with grated coconut and finely chopped corriander leaves and serve

Notes
Washing pohes and keep aside at first is important. It gives enough time for pohas to soak in the washed water to become soft. If you find your pohas are not enough soft just sprinkly little water before covering and cooking. But I never needed this if I washed them at first place. Dont forget to remove excess water. Washed water is just enough for them to be perfect soft.
Instead of muttor you can add groundnuts in the oil before adding pohas and fry them well. These are also tastier and ajoy's favourite. But authentic pohas are with muttor :) and I love them that way.
You can also add 1/2 cup potato cubes in oil and cook them before adding Pohas to it to get Kanda(Onion) Batata(Potato) Pohe :)

This one is prepared using the remaining water from the daal that is used to cook the Puran and puran itself. The aamati is sweet and sour in taste and goes amazingly well with the puran poli.


Ingredients
2 Cup Water from Cooked Chana Daal
1/2 Cup Puran
1/2 Cup Jaggery
2 Spoon Tamarind
1 Spoon Corriander Seeds
1 Spoon Jeera
1/2 Spoon Mustard
1 Spoon Red Chilli Powder
4 Spoon Grated Coconut
15 Curry Leaves
Salt to taste
Oil

Method

• Soak tamarind in a cup of water and keep aside.
• Heat a spoonfull of the oil and add corriander seeds and jeera.
• Add grated coconut and fry the mixture till golden in colour.
• In a mixie, add this coconut mixture along with tamarind. And grind to smooth paste. Keep aside
• Heat another half spoon of oil and let mustard splutter in it.
• Add curry leaves and fry for a minute
• Add the tamarind - coconut paste and fry for another minute
• Add the red chilli powder and saute for another minute.
• Add daal water, puran and jaggery. If needed add more water if it lookss thick.
• Add salt to taste and bring it to boil. Serve the sweet and sour curry with puran polis

Notes
You can use normal water if you do not have cooked daal water left over.
For preparing puran refer to Puran Poli recipe.

In our house puran poli without Ras is "Not" Puran Poli. So I cannot imagine eating puran poli without Ras and enjoying it as much as I do with it. So here is the recipe for you.


Ingredients
4 Cup Grated Coconut
1.5 Cup Jaggery
Salt to taste

Method

• Preapre the coconut milk out of the grated coconut by grinding it in mixie with enough water and squizzing juice out of it. Repeat on same coconut for 3 times to get complete juice out of it.
• Stir in the jaggery and salt to this milk till its completely dissolved. Ras is ready to serve

Notes
Its best to prepare this fresh, the quantity I mentioned is enough for puran polis that will be made out of the given quantity in Puran Polis recipe. So adjust your quantity accordinly.

Yesterday, while surfing through channels I came across this recipe and I instantly decided to try it out. The ingredients appealed me :) and I had them almost all available at home :)


Ingredients
2 Cup Seedless Dates
1 Cup Cashews
1 Cup Almonds
1 Cup Grated Dry Coconut
1 Spoon Poppy Seeds
1 Spoon Ghee

Method

• In a pan heat the ghee and add dates
• Let the dates cook with constant stirring. Keep aside for cooling
• Grind cashews and almonds separately and keep aside
• Grind the cooked date mixture to form fine paste
• Mix date paste, almond powder, cashew powder, grated dry coconut and poppy seeds
• Form lemon sized balls out of this mixture.

Notes
The recipe is simple and fast one. Nice item for prasad

In hyderabad, there is restaurant called chutneys. They serve wide varieties of chutneys along with the main menu. So thats where I had this chutney and decided to prepare this simple chutney with my dosa.


Ingredients
1/2 Coconut
1.5 Spoon Sugar
Salt to taste

Method

• Grate the coconut
• Grind the coconut, sugar and salt mixing with little water to get sweet chutney

Notes
Do not grate the coconut fully, otherwise the chutney will turn brown.

This one is maharashtrian dish, special in any wedding or any other function. The best part of the dish is its simplicity and easy preparation.


Ingredients
1 cup Basamati Rice
1/4 cup Curd
1/2 cup Gherkins
1/2 Potato
1/4 cup Muttor
1/2 cup Corriander leaves
1/2 cup grated Coconut
1/2 spoon Red chilli powder
1/2 spoon Garam Masala
8-9 Cashews
A pinch of Cardamom powder
2 Cloves
1 Cinnamon Stick
1 Bay Leaf
1/4 spoon Mustard Seeds
A pinch of Asafoetida
1 spoon Ghee
Salt to taste

Method

• Wash basamati rice and let the water strain properly
• Add red chilli powder, garam masala, cardamom powder, curd to this rice and keep aside for 10 minutes
• In a cooker, heat the ghee and let the mustards sputter in it
• Add asafoetida, bay leaf, cloves, Cinnamon stick and cashews and fry for a minute or two
• Add the sliced gherkins and cubed potatoes and fry for another couple of minutes
• Add the basamati rice, muttor and salt in it and fry for another couple of minutes
• Add 2 cup of water and put a lid and let it cook with 4 whistles.
• Before serving garnish with coconut, corriander leaves and ghee

Notes
You can use even gobi or bringal instead of potato or gherkins.
Coconut and corriander garnishing gives it really different flavour than the normal pulav

When I had read about this recipe I hadn't thought that it would turn out such wonderful and dellicious stuff.. You must try this :)


Ingredients
1/2 Coconut
1 Cup Chakka
8 Spoon Sugar
A pinch of Cardamom Powder
A pinch of Safron
Salt to taste

Method

• Grate the coconut and grind it mixing some water and strain to get the coconut milk
• Mix chakka, safron, cardamom powder, sugar and salt and grind it in the mixie
• Add the coconut milk to it and again grind for few minutes
• Add ice and grind if the mixture is too thick
• Garnish with Safron and Serve Chilled

Notes
Chakka can be bought readymade or can be prepared at home. Actually i kept 1 cup chakka aside when I prepared it for Shrikhand. The recipe for Chakka is present in both these recipies : Shrikhand and Amrakhand
Normally i use light coconut milk from fresh coconut hence i did not add ice, but if you are using readymade coconut milk which is very thick add either ice or water. 3 cups of ready made coconut milk, 1 cup ice/water would be sufficient for 1 cup chakka

Last time the biryani I made was on the suggestions of our maid. But today I read up in a book and found this recipe.. The biryani tastes awesome and it was quite spicy.


Ingredients
4 Chicken Leg Pieces
2 cup Rice
1 Cup Curd
4 Onions
2 Tomatoes
1/4 cup Milk
1 Potato
Handful of Cashews
5-6 Almonds
3/4 cup Ghee
2 spoon Oil
1 spoon Pudina Leaves
1 spoon Dry Coconut
2 Cardamom
2 Cloves
3 Cinnamon
1 spoon Jeera
1 spoon Corriander Seeds
1 spoon Red Chilli Powder
1/4 spoon Black Pepper Powder
1/2 spoon Poppy Seeds
1/4 spoon Saunf
1/2 Spoon Ginger Paste
1 spoon Garlic Paste
1 spoon Garam Masala
1/4 Spoon Turmeric Powder
A pinch of Safron
Salt to taste

Method

• Mix curd, turmeric powder, garam masala, 1/2 spoon garlic paste, 1/4 spoon ginger paste and salt to taste
• Marinate the chicken pieces with this mixture and store in fridge for 8 hours or more.
• Soak the rice in warm water for half an hour
• Soak the poppy seeds in 3-4 spoon of water
• Warm the milk and add the safron in it and keep aside.
• Boil the potato, let it cool down, cut it into slices and keep aside
• Cut the onions into thin and long pieces and fry them in oil till they are crispy and keep it aside
• Also fry all cashews except 5-6 and keep them aside.
• Cut remaining onions into small pieces and fry them in oil till it is golden brown. Keep aside
• Fry the 2 Cinnamons, Corriander seeds, Jeera, grated dry coconut, saunf, remaining cashews and almonds
• Add the red chilli powder, black pepper powder, poppy seeds, pudina leaves and golden brown fine pieces of onions fried earlier(not the crisp ones)
• Let the mixture cool down
• Grind it in mixer adding half tomato and little water to form fine paste
• Heat the ghee (keep aside 2 spoons of it) and add the masala paste and fry for a while.
• Mix the remaining garlic paste, ginger paste, remaining finely chopped tomatoes and salt to taste and fry for a while
• Add the marinated chicken and cook till chicken is completely cooked and gravy is dry as much as possible. Keep it aside
• There will be extra ghee separated from the chicken, separate it out and keep that also aside.
• While chicken is cooking, boil 7 cups of water, When water boils add the soaked rice without the water in which it was soaked.
• Cook the rice by putting lid on the vessel.
• When rice is almost done (not completely) strain it and keep it for cooling
• When rice cools down, heat 1/2 spoon of ghee and add remaming cardamoms, cloves, cinnamons to it. Add this to the rice and some salt to taste. Mix well
• Now in cooker apply remaining ghee all over and put a layer of potato slices to fully cover the cooker bottom.
• Add a layer of rice, then spread 1/3 of fried cashews, 1/3 of crisp onions and 1/2 of chicken with its paste.
• Add another layer of rice and then spread another 1/3 of fried cashews, 1/3 of crisp onion and remaining chicken with the masala
• Spread remaining rice. On top of it spread remaining cashews and crisp onion
• With the back side of the cooking spoon make 5-6 wholes in this layer biryani till bottom
• Spread the ghee separated out from chicken stored earlier evenly over here. Also spread the milk-safron mixture evenly.
• Close the cooker with the lid, heat tawa and put this cooker on top of it
• Cook on low flame for 15 minutes
• Serve hot with raita

Notes
This is little lengthy process, but believe me the output is quite tasty :)
Since we have spread the potato slices at the bottom, the rice doesn't get burnt while cooking.
Also since all the ingredients are already cooked before layering, there is no way that biryani will spoil because of uncooked rice or chicken.

Ajoy had been asking me to prepare vada paav or batata wada since long time.. And I thought there is no better day to prepare this than his bday :) So here is what we had for our breakfast today morning.

Vada Paav


Ingredients
2 Potatoes
6 Paav
1/2 cup bason
1/2 Lemon
4 Green Chillies
1/4 spoon Garlic Paste
1/4 spoon Ginger Paste
A pinch of Eating Soda
1/4 spoon Mustard
1/2 spoon Turmeric Powder
1/2 spoon Red Chilli Powder
Salt
Oil

Method

• Boil the potatoes
• Grind the green chillies, garlic paste, ginger paste to form fine paste
• Cut the potatoes into small pieces.
• Add the ground paste, lemon juice to it and mix well
• Heat little oil, add the mustard, let them sputter and then add the half of the turnmeric powder
• Add this oil to the potato mixture and mix well.
• Prepare 6 round and little flat balls out of this mixture.
• In a small vessel, mix bason, red chilli powder, remaining turmeric powder, eating soda and prepare thin batter
• Heat oil in a pan, add 2 spoon of heated oil to the batter
• Dip the potato ball in the batter and fry it in oil
• Cut the pav in half, put the garlic chutney and wada in it and serve hot

Notes
The batter coating on the potato vada shouldn't be thick otherwise the wada won't taste good. Mix more water if its too thick.
We are adding heated oil to the bason because that will make vada less oily.. Making use of soda instead of oil will make it very very oily.
Potato Vada can be served separately with sauce as well. (Without paav)

Garlic Chutney


Ingredients
1/2 Dried Coconut
10-12 pieces of Garlic
4 spoon Red Chilli powder
1-2 pieces of Tamarind
1/2 spoon Sugar
Salt to taste

Method

• Grate the coconut
• Heat a pan and fry the grated coconut till golden brown in colour
• In a mixer, first grind garlic pieces, red chilli powder, sugar, salt
• Add the tamarind and grind again
• Now add the coconut and grind to fine powder

Notes
You can save this chutney for few days. It tastes nice with bhakari as well.

This time when we went out for vegetable shopping, we got hold of raw jackfruit. So this was the vegetable i tried out.


Ingredients
1 Raw Jack fruit
4 spoon Groundnut powder
1/2 Coconut
2 Green Chillies
1/2 spoon Red chilli powder
1/2 spoon Turmeric powder
1 spoon Jaggery
1 spoon Mustard
Salt to taste
Oil

Method

• Remove the cover of the jack fruit and the innermost portion which is thick and solid.
• Cut remaining portion with seeds into fine pieces
• Heat little oil in a pan and add mustard. Let the seeds sputter
• Add turmeric powder, green chillies and mix well
• Add the finely chopped jack fruit pieces to it and stir well. Cook for around 3-4 minutes
• Add around 2 cups of water and cook with lid till the jackfruit cooks well. If required add more water in between
• Once the vegetable is done, add jaggery, red chilli powder, salt, groundnut powder, grated coconut and mix well

Notes
Apply oil to hands and to knife before cutting jackfruit as it has lot of sticky material.

I love Suralichi Wadi, and always thought it would be very difficult to prepare this. But when I tried this I found it quite easy and quick.


Ingredients
1 cup Bason
1 spoon Maida
1 cup Coriander leaves
1/2 Coconut
1/2 spoon Ginger paste
2-3 Green Chillies
1 spoon Turmeric powder
1 spoon Mustard seeds
3/4 cup sour Butter milk
2 cup Water
Salt to taste
Oil

Method

• Grind ginger paste, chillies and salt to fine paste by adding very little water
• Mix the bason, maida, grinded paste, turmeric powder(only 1/2 spoon), butter milk, and water well
• Strain it through the strainer that is used for straining flours
• In a pan heat this mixture with constant stirring
• When this mixture thickens, cook for a while by putting a lid
• Take 3 dry plates and divide this mixture in three parts and spread it on 3 plates to form very thin layer
• In a small pan heat around 2-3 spoons of oil, add mustard seeds and let them sputter
• Add the remaining turmeric powder to it and keep aside
• Grate the coconut and chop the corriander leaves finely.
• On three plates sprinkle the oil with mustard and turmeric powder, spread the grated coconut and finely chopped corriander leaves
• Cut the mixture on each plate into 5 vertical strips
• Make a roll out of each strip and garnish with the remaining coconut, oil and corriander

Notes
Straining the mixture removes the coarse particles of chillies, ginger and gives you smooth batter.
My mom also suggested of cooking the mixture in a cooker(1 whistle) for easy cooking of the mixture. I am going to try it next time
One need to spread the mixture on the plate very quickly. The layer should be as thin as possible. It was my first time and i was not sure how thin it should be so i ended up using only 2 big plates instead of 3, but recomended is 3 :) and I am going to try it next time. But yes take it easy for the first time, you can spread it to your convinient thickness, but don't keep it too thick too :) so 1 plate is not at all acceptable.

When I cooked patti shapta, there was little extra coconut mixture that i had prepared. I was wondering if i should prepare modak from it or not. And then ajoy suggested to prepare these small laadus - naadus.


Ingredients
1 Cup cubed jaggery
1/2 cup jaggery
1/2 cup coconut

Method

• Microwave cubed jaggery for 1.5 minute
• Transfer the contents to the pan and add remaining grated jaggery and coconut
• Heat till the mixture is consistent and sticky
• Make small round balls when the mixture is hot

Notes
These tasted like caramel, crispy naadus than the usual soft sticky laadus that Ma generally prepares. But I loved this version better. Caramel and yet sweet taste came because of heating in microwave. I am not sure how i can get the same taste in pan. You might want to try and suggest

Ma cooks this one quite often and since then i always thought of preparing this. But it was actually today when i could try it. It came out well though :)


Ingredients
1 cup grated Coconut
1/2 cup Jaggery
1 cup Rawa
1/2 cup + little more Maida
1 spoon Idly Rawa
1 spoon sugar
Milk
Oil

Method

• Cook grated coconut and jaggery in a pan to get the sweet mixture. Keep aside.
• Mix rawa, idly rawa, maida, sugar and milk to form a free flowing batter
• Heat tawa and sprinkle little oil
• Spread little batter to form small dosa
• When one side is almost done, add the coconut mixture and make a roll
• Keep for a while and its ready.

Notes
I kept the batter for 5-10 minutes and the mixture got little thickened because of rawa. So i kept on adding 1/2 spoon of water after every 2-3 patti shaptas.

Since we were kids, we all in our family loved this dish. And i can't believe that i didn't try it earlier.. But today when I tried it, it turned out as good as mom's mainly because i telephoned almost three four times to mom to ask all the details :)

Aappe


Ingredients
1/2 cup Udid daal
1/2 spoon harbar daal
3 cup idli rawa
Salt to taste

Method

• Mix harbara daal and udid daal and soak it for 12 hours
• Also soak idli rawa separately for 12 hours
• After 12 hours grind daal in a mixie removing water from it to get fine paste
• To this paste add idli rawa and again grind to get fine paste
• Keep aside this paste for 12 hours
• In the morning heat the aappe pan and add this mixture in it
• Cook both sides of the aappe on medium flame and serve hot with the coconut chutney

Notes
During winter days, it takes time for batter to be ferment in 12 hours, so boil water in a pot and keep pot containing the grinded paste on top of this pot.
Use non-stick aappe pot for better results, it doesn't even need oil. Other aappe pots needs oil and batter might stick to the pot resulting in a little mess.

Coconut Chutney


Ingredients
1/2 Coconut
Handfull of corriander leaves
4 spoon of chana
1 green chilli
1 tea spoon sugar
Salt to taste

Method

• Grate the coconut
• In a mixie, add grated cocounut, corriander leaves, chana, green chilli, sugar and salt and grind it
• Add little water if required while grinding to get chutney

Notes
In this chutney, chana daal(without cover) is optional but it gives nice taste to the chutney

I just love prawns, any recipy.. But this one ma's(mother-in-law) style is most faviourite one.. even better than fried one :) I just love it.


Ingredients
400 gm Prawns
2 onions
2 tomatoes
1/2 spoon ginger paste
1/2 spoon garlic paste
1 spoon red chilli powder
1 spoon turmeric powder
Grated coconut for garnishing
Salt to taste
Oil

Method

• Heat little oil in the pan
• Fry the prawns in the oil for a minute of so and keep aside
• In the same oil add finely chopped onion
• Once onion is translucent, add garlic paste, ginger paste, red chilli powder, turmeric powder
• After a while add finely chopped tomato and cook for 2-3 minutes
• Add a cup of water and cook with covering pan by a lid
• Keep aside for cooling
• In a mixie grind to get the uniform paste
• In a pan add this grinded gravy, a cup of water, fried prawns and cook till gravy gets desired thickness
• Add grated coconut and salt and cook for a minute

Notes
Actually ma doesnot grind the gravy in a mixie instead she lets cook the tomato till it completly dissolves, but i prefer it to grind that way even onions give the gravy a nice taste