Ingredients

Ingredients

Ingredients

Steps to make Zatpat Koshimbir

• Chop Cucumber, Cabbage and Onion into small pieces.
• Grate Carrot
• Mix all the ingredients in a bowl. 
• Knead well with hand to mix all ingredients. 
  
• Pro tip: Prepare the Koshimbir just before the meals. This helps to keep the texture crunchy.

Ingredients

Steps to make Halad Mirchichi Aamti

• Soak Toor daal for at least 15 minutes. 
• Wash and cut all the vegetables into medium size pieces. 
  
• Stack the vegetables into Toor Daal one on top of the other. 
  
• Make sure to put the vegetables which take more time to cook at the bottom and the ones with less time at the top. 
  
• Add one glass of water and take one whistle in the pressure cooker.
• Cook Drumstick separately in a pot for 5 minutes on low flame with lid. 
  
• Make a fine paste of Coconut, Dry chilli, Tamarind, Coriander seeds. 
  
• Add all the cooked vegetables, masala paste, Jaggery and Salt into a wide mouth pot. 
  
• Add one glass of water and mix the contents together. Cook the mixture by covering with lid on the medium flame for 10 minutes and on low flame for another 10 minutes. 
  
• Stir the mixture 2-3 times while cooking. If the curry is thick add some more water as per your preference.
• That's all what is required to make a perfect Halad Mirchichi Aamti.
• Pro Tip:  This curry can be used as a two-in-one option. If you wish to eat it as sabzi, you can make it thick. Or else you can make it light and use it as curry.

Ingredients

Steps to make Batatyache Kaap 

• Peal the Potatoes, wash them and cut it in round shape. 
  
• Marinate the pieces with 1/2 teaspoon Salt for 2 minutes.
  

  
• Make dry mixture of Semolina, Asofoetida, Chilli powder and Salt.
• Coat Potato pieces nicely on all sides with the mixture.
  
  
• Heat the pan, add 2 tablespoon Coconut oil. If you don't have Coconut oil, any other cooking oil can be used.
• Arrange the Potato pieces in pan and 3 tablespoon coconut oil all over the potato pieces.
  
  
• Cover it for 3-4 minutes on medium flame.
• Flip over the potato pieces when they turn golden brown on one side. 
• If you feel the slices are dry add some more oil on the side to soften them a bit.
• Cook it on low flame for another 3-4 minutes without covering the pan.
  
  

Ingredients

Ingredients

Steps to make Limbachi Kadhi 

• Boil Lemon by covering the vessel with lid for about 5 minutes on low flame. If the lemon skin is not soft after 5 minutes, continue to boil until it becomes soft. 
  
• Make a fine paste using all the ingredients 
   
  

Ingredients

Steps to make Surnachi Bhaji 

• Suran can be itchy at times. Be careful and touch a minimal number of times to cut the Suran.
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• Note: Use a sharp knife to cut the Suran as it is hard to cut. If the hands start itching, rub some Cocum on to your hands.
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• Make small pieces and wash under running water.
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• Add coconut oil and mustard seeds in kadhai / heating pan, when they start to crackle add dry chilli, hing and curry leaves. Coconut is optional and can be replaced with any cooking oil.
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• Add Suran and mix well, put 1/2 glass of water and cover it, cook it on a slow flame for about 10 min.
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• When Suran is half cooked and becomes a bit softer, add Coconut, Jaggery, Salt and Cocum mix well, cover and cook for another 2-3 min on slow flame.
  
• Surnachi  bhaji is ready to serve with rice and curry.