Spicy paratha

Ingredients:
3 cups of wheat flour
1 grated capsicum
1 grated carrot
1 grated onion
2 tsp garam/kala masala
cheese
butter
Salt
chilli powder
Ghee

Mix all the ingredients and make parathas. Serve hot.

Masale Bhat [HIT]

1. Wash 3 cups of rice and drain.
2. To prepare phodani add 1.5 table spoon of oil, mustard seeds. When mustard seeds start popping add turmeric powder, 3-4 cloves, 2 leaves of tejpatta and 7-8 sppons of garam masala.
3. In phodani add chopped vegetables like cauliflower, carrot, tondli etc.
4. Add lot of chopped coriander.
5. Add salt to taste.

Aloo Paratha

1. Cook potatoes properly.
2. Don't overly mash potatoes. Else the stuffing becomes sticky.
3. Make the dough properly with little oil and salt.

Different Dal

To make tasty dal try following masalas:
1. Dalmakhani masala
2. Dhansak masala
Recently read in "saffron trail" that Mangals dhansak masala is good.

Bharlelya vangyachi bhaji [HIT]

Gravvy:
0.5 cup of gratted dry coconut
2 tsp til
2 tsp khaskhas
3 onions
2 tsp mustard seeds
4 cloves
4 tejpatta
2 sticks of dalchini
kala masala
little dalva powder
ginger
coriander

Did not fill the brinjals as done traditionally. Just cup and fried them.
Tastes creamy because of coconut.

Puran Poli [HIT]

Stuffing:
2 cups of chana dal
2.5 cups of sugar
0.5 cup of jaggery

Dough:
Atta + 3 tsp oil + 1 tsp salt
Number of puran polis = 16
Number of people at lunch = 7

Aloo vada [HIT]

The threee steps for making Aloo vada are:
1. Make Aloo bhaji
2. Make Besan paste
3. Fry Aloo vada
So lets begin with the first step.
1. Make Aloo bhaji:
My method of estimating aloos is - Take about 1 potato person person. Usually four onions. Lots of garlic and ginger. Ginger and garlic give the main taste. I take about 4 garlic petals per potato. And yes the green chillies and lots of coriander.
Boil potatoes. Fry onions in oil. Add potatoes, ginger garlic paste, chopped green chillies and coriander at once. Add salt.
2. Make besan paste.This paste should be of the consitency that it will coat the vadas well. It should not be too thick or too thin. Take about 1.5 cup of besan for 4 potatoes. This mixture can be made again if required. If the batter remains than pithla can be made!!
In besan add 0.5 teaspoon of turmeric, a pinch of soda, salt, little red chilli powder and little rice powder. Mix the ingredients well. Add water slowly and mix to make a thick batter.
3. Make balls of the allo bhaji and deep fry aloo vadas on a low flame.
Enjoy with pav, sos or dry groundnut chutney and fried green chillies!
Mouthwatering is the right word!!