Kirti's Home Recipes

My experiments and experiences with cooking vegetarian food

Monday 10 August 2020



Ananas / Pineapple 500 gms
Sugar250 gms

This recipe takes about 45 minutes.

Steps to make Ananas Paak

  • Cut the Pineapple into small pieces by removing the skin.
  • Heat a thick bottom pan on medium flame adding Pineapple pieces to it.
  • Cover the pan and cook for 5 minutes.
  • Stir the contents once and cook it on low flame for another 10 minutes with lid.
  • Check if Pineapple started releasing water.
  • Cook until all the water evaporates while cooking the Pineapple pieces.
  • Add sugar and mix well.
  • The mixture will start to boil and thicken after 10 minutes.
  • Cook until your desired consistency level is reached.
  • Turn off the gas and let the jam cool.
  • Store in an airtight container.
  • Enjoy it with Roti or as a sweet dish.
  • The jam can be preserved up to one month if kept in refrigerator. Otherwise use it within 8 days.

Watch all the above steps in the YouTube video

Saturday 1 August 2020


Ovyachi paan / Ajvain ke  patte / Carrom leaves 10
Mirchi pood / mirch powder / chilli powder 1/2 Teaspoon
Mith / Namak / Salt1/2 Teaspoon
Soda / Baking Soda (Bicarbonate of Soda)1 pinch
cooking oil200 ml
Besan / Chickpeas Flour100 gm (1 bowl)
Tandulache pith / Chawal ka aata / Rice Flour2 Teaspoon

This recipe takes about 20 minutes and serves up to 2 people.

Steps to make Ovyachya Paanachi Bhaji

  • Wash and dry the leaves
  • Mix Chickpeas flour, Rice flour, Salt and chilli powder and make a paste in flowing consistency, keep it aside for 5 minutes 
  • Rice flour will help to make it crispy 
  •  Add baking soda just before frying the leaves
  • Coat leaves properly with the paste on all side 
  • Deep fry the leaves on both sides until they become golden brown on medium flame
  • Eat these crispy leaves as a side dish or as starters

Thursday 23 July 2020


Ola Khobra / Fresh Grated Coconut2 Tablespoon
Mirchi / Hari mirch / Green chilli 
Mith / Namak / Salt1/2 Teaspoon
Sakhar / Shakkar / Sugar1/4 Teaspoon
Limbacha ras / Nimbu ka ras / Lemon juice 1 Tablespoon 
Kobi / Patta Gobi / Cabbage100 gm (1 bowl)
Gajar / Carrot50 gm (1/2 bowl)
Kanda / Pyaz / Onion25 gm (1/4 bowl)
Kakadi / Khira / Cucumber25 gm (1/4 bowl)

This recipe takes about 10 minutes and serves up to 3 people.

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.

Thursday 16 July 2020


Khobra / Grated coconut100 grams (1 bowl)
Suki Mirchi / Sukhi Mirch / Dry chilli 4
Mith / Namak / Salt1 Tablespoon
Halad / Haldi / Turmeric1/4 Teaspoon 
Dhane / khada Dhania / Coriander seeds 1 Teaspoon 
Chinch / Imli / Tamarind1 Teaspoon
Gul / Gudh / Jaggery1 Teaspoon
Tur Daal / Toor Daal / Pigeon Pea4 Tablespoon
Suran / Jimikand / Elephant Yam100 grams
Mula / Muli / Raddish100 grams
Kaccha  Kela / Kela / Raw Banana 100 grams
Shevga sheng / Sahajan fali / Drumstick
Arvi100 grams

This recipe takes about 45 minutes and serves up to 5 people.

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.

Wednesday 8 July 2020


Potato3 medium size
Mirchi pud/ mirchi powder / chilli powder1 Teaspoon
Mith / Namak / Salt1/2 Teaspoon
Hing / Asefoetida2 pinch
Coconut oil10 Tablespoon (optional)
Rava / Semolina100 gm (1 bowl)

This recipe takes about 30 minutes and serves up to 4 people.

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.

Saturday 27 June 2020


Lemon1/2, medium size
Suki Mirchi / sukhi mirchi / Dry chilli3
Mith / Namak / Salt1/2 Teaspoon
Jeera / Cumin seeds 1/2 Teaspoon
Tup / Ghee1/2 Teaspoon
Khobra / Grated coconut100 gm (1 bowl)
Mohri / Rai / Mustard seeds1/4 teaspoon
Miri / Black Pepper4 - 5

This recipe takes about 15 minutes and serves up to 3 people.

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 

Sunday 22 December 2019


Name Quantity
Suran / Elephant Yam 250 grams
Suki Mirchi / sukhi mirchi / Dry chilli 1
Mith / Namak / Salt 1/2 Teaspoon
Gul/ Gudh / Jaggary 1/2 Teaspoon
Cocum 3
Hing / Asaphoetida 2 pinch
Khobra / Grated coconut 2 Tablespoon
kadi patta / Curry Leaves 2
khobrache tel / nariyal tel / Coconut Oil (optional) 2 Tablespoon
Mori / Rai / Mustard seeds 1/4 teaspoon

This recipe takes about 30 minutes and serves up to 3 people.

Steps to make Surnachi Bhaji 

  • Suran can be itchy at times. Be careful and touch a minimal number of times to cut the Suran.
  • 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.
  • Make small pieces and wash under running water.
  • 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.
  • Add Suran and mix well, put 1/2 glass of water and cover it, cook it on a slow flame for about 10 min.
  • 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.