Ingredients Urad daal - 1 cup Oil for frying Salt to taste Wheat flour/ Maida - 2cup Kalaunji seeds - 1 tsp Water for making dough Dry fresh spice powder Coriander seeds - 1 tbsp Jeera  - 1 tbsp Fennel/ saunf  - 1 tbsp Red chilly - 4 long chillies Black pepper/ kali mirch - 4-5 pieces Roast all and then ground to powder Method grind urad daal in mixer Take a pan and pour 2 tbsp oil/ ghee and fry urad dal paste in it. Add spice powder and salt to taste. Let this urad mixture cool and then form small balls for stuffing in pooris In separate bowl take maida, lil oil(moyan) kalaunji and salt and make dough by adding water. Keep the dough tight as it helps in getting filler pooris. Now take  small of stuffing urad dal mixture and put it in maida dough and wrap it in maida dough. with help of rolling pin roll out small pooris. Now roast pooris on tava as this helps in easy frying later on and pooris become more crisp. Fry poori before serving. Hot urad daal poori is ready. Can be consumed pl

Ingredients Panner/ potatocut to 1 inch pieces approx 20 pieces Salt to taste Lemon juice -  2 tbsp Wheat flour/ Maida - 1 cup Milk/ Egg - 1cup/ 2 nos. Coriander finely chopped - 2 tbsp Honey 2 tbsp Chilliflakes - 1/2 tsp crushed cornflakes 3 tbsp (for crispness) Method Marinate pieces in sal and lemon for 10 mins and then dip in mixture of flour, milk, and taste ingrtedients. Deep fry and its ready to eat.

Ingredients 300 gm cooking/ compound chocolate               (take milk chocolate and dark chocolate both in equal quantities) wafers any flavour Method Melt cooking/ compound chocolate in double boiler or in microwave on 50% power of heat Smoothen and even the hot chocolate on a smooth surface. Its called tempering. now dip the wafer in this melted chocolate and put them carefully on a tray and let them cool. else puut them in fridger for 10 mins. wafers are ready to consume.

dark compound chocolate - 2 cups whipped cream  - 1/2cup Marie biscuits 1.5 cup Melted butter - 1 cup Powdered sugar - 1 cup or as per taste Melt chocolate in double boiler ( hot water then put tumbler in it with dark chocolate cubes) Take a pie dish (borosil or square one) spread marie biscuit roughly grounded (not finely crushed) pour melted butter mixed with powdered sugar on it. spread evenly in pie dish on base. Now spread whipped cream mixed with dark melted chocolate as final layer in pie dish. Let it freeze and garnish with chocolate scrapes or cut fruits or dry fruits.

Raksha bandhan is round the corner so what sweet are you making? ? Well in Maharashtra rakhi is associated to coconut sweets as this day is also called as "नारळी पूर्णिमा". So it's considered auspicious to make नारळ or नारियल or coconut sweet that day. Known as नारियल बर्फी or नारळाच्या वड्या in Maharashtra Sharing my mom's simple recipe of nariyal barfi/ नारियल बर्फी or नारळाच्या वड्या Ingredients  1 coconut grated 2 cups sugar 2 cups milk if you have mava or khoya then reduce milk and increase khoya If milk or khoya both are unavailable we can use milkmaid tin also by decreasing sugar as milkmaid is already sweet. Method Heat desk ghee or clarified butter a spoonful in pan and add grated wet coconut to it. Roast properly till it's milk is reduced. Add milk/ khoya/ milkmaid to it with sugar. Keep stiring continously till reduced to thick paste. Add cardamom powder before switching off gas.  Once warm spread on greased steel plate abd cut in desired shapes. Enj

For this you need-  INGREDIENTS for the salad 4-5 small cucumbers/kakdi - approx 2.5 to 3 cups or 2 big ones. ½ cup roasted peanuts ½ cup freshly grated coconut 1 green chilly, finely chopped 2 tsp lemon juice - can be added more or less 1 tbsp chopped coriander leaves/dhania salt & sugar as required for the tempering: (the real taste gets added with this tempering....) 1 tbsp oil ½ tsp mustard seeds/rai 7-9 curry leaves/kadi patta METHOD- rinse and peel the cucumbers.  chop them finely in small pieces. you can use the chopper if you are not able to cut small.  Squeeze water from them and put them all in a bowl. crush the roasted peanuts not to paste but little coarse. mix the peanuts, coconut, lemon juice, green chilly, coriander leaves with the cucumber. now for tempering...heat oil.  Add mustard seeds till they pop. add the curry leaves and fry for some seconds. i sometimes prefer adding green chilly in temper to add taste but its your wish on wh

 desiccated coconut mixed with little cream of milk and sugar or honey to taste.    rose petal gulkand   caramelized sugar, granulated and filled in.

Koshimbir in maharashtra is a must have side with lunch. Its a salad where in all ingredients are grated or finely chopped so as to consume more quantity and more ingredients instead of just picking up one single at one time. There is no set rule for what to add. this is a simple example to add the basic salad ingredients... onions -2 finely chopped cucumber - 2 finely chopped tomatoes - 2 finely chopped carrots - 2 finely chopped reddish -1 finely chopped cabbage - 1/4th or say 1/2 cup finely chopped green chilies 2-3 finely chopped coriander - 2 tbsp finely chopped salt, pepper sugar to taste all this can be just mixed and eaten or we can temper it with 1 sp oil n rai or to enhance taste add curd to it.

Chilly coriander chutney Ingredients coriander - clean n cut approx 2 cups green chillies - 5-6 as per spicy taste cumin seeds/ zeera - 2 tsp salt to taste lemon juice of one lemon Grind all in  a mixer pot to fine paste and squeeze lemon juice