Kirti's Home Recipes

My experiments and experiences with cooking vegetarian food

Saturday, 23 February 2019


Name Quantity
Vaangi / Baingan / Brinjal 6
Gul / Gudh / Jaggery 1 tablespoon
Chinch / Imli / Temarind 1/2 teaspoon
Mith / Namak / Salt 1 teaspoon
Grated Coconut 100 grams
Masala 1 tablespoon
Kanda / Pyaaz /Onion 1 medium size
Cooking Oil 4-5 tablespoon

This recipe takes about 30 minutes of preparation time and serves 2-3 people.

Steps to make Bharli Vaangi

  • Grind Coconut, Jaggery, Tamarind, Salt and Masala into fine paste by adding little bit of water. 
  • Masala can be any home made masala. In case you are using Garam masala, always add 1 teaspoon chilli powder to it. 
  • Add finely chopped Onion to the paste and mix well. This will be used as the stuffing.
  • Slit brinjal till crown and open. Make sure the Brinjal is good from inside
  • Fill the stuffing properly and keep the remaining stuffing aside
  • Heat 4-5 tablespoon of oil and arrange all stuffed brinjal and cover it for 2-3 minutes
  • Open the lid and stir them. Add the remaining stuffing 
  • Add 1/2 glass of water mix well and cover for 10 minutes on Low flame stirring 2-3 times in between 
  • Bharli Vaangi / Stuffed Brinjal is ready to serve with Indian breads like Bhakri or Chapati

  • Sunday, 18 November 2018



    Name Quantity
    Raw Banana 1
    Rava / Sooji / Semolina 50 gms
    Mith / Namak / Salt 1 teaspoon
    Chilli powder 1/2 teaspoon
    Hing / Asafoetida 2 pinch
    Halad / Haldi / Turmeric 1/4 teaspoon
    Coconut oil 1/2 bowl
    Water 1 big bowl


    This recipe takes about 30 minutes of preparation time and server 2-3 people.


    Apply some coconut oil to your hands while cutting Banana. This will avoid sap from sticking to your fingers which makes them black.

    Here I have used coconut oil for frying. It gives a nice flavour but you can also use sunflower or peanut oil

    Steps to make Kelyachi kaapa

    • Here I have taken 1 raw banana which is big in size it will make 10-11 kaap


    • Cut both ends of the banana and split the banana into two parts


    • Slice the skin off


    • Make lengthwise pieces or round as per your choice and put immediately in water. This avoids them from turning black.


    • After 5 minutes remove from water. Marinate with 1/2 teaspoon of salt and keep it for 2-3 minutes


    • Mix all the ingredients- semolina, chilli powder, salt, asafoetida, turmeric powder


    • Coat nicely all the pieces in semolina mixture


    • Heat the pan on medium flame add 3-4 teaspoon of coconut oil and spread it nicely


    • Arrange banana pieces in pan and again put 5-6 teaspoon oil over it


    • Cover and let it cook 2-3 minutes on medium flame
    • Check that one-side is light Brown and flip it to other side. Cook it again for 2-3 mins on Low flame without covering


    • If kaap looks dry, you can add some more oil
    • When both sides are cooked nicely remove it and kaap is ready to serve


    Sunday, 28 October 2018

    kelfulachi kadhi


    Name Quantity
    Kelful / Banana flower 1
    Hirvi mirchi / Hari mirch / Green chilli 2
    Miri / Kali mirch / Black pepper 4
    Jeera / Cumin seeds 1/4 teaspoon
    Khobra / Grated coconut 1 bowl
    Ambat taak / khatti chanch / Sour buttermilk 1 bowl
    Tel / cooking oil 2 teaspoon
    Rai /mustard seeds 1/4 teaspoon


    This recipe takes about 30 minutes of preparation time and serves up to 2 to 3 persons.

    Steps to make Kelfulachi kadhi

    • Peel banana flower till it becomes white in colour

    banana flowerpeeling layers

    • Cut it in to half

    half cut

    • Make a slit and remove the white part

    slit flowerwhite flowerseparated flower

    • Cook the white part in pressure cooker and take one whistle, after this the colour of flower will change in to black.
    • Grind chilli, coconut, black pepper, boiled banana flower and cumin seeds in to fine paste by adding 1/4 glass of water

    grinded mixture

    • Heat a pot add cooking oil and mustard seeds


    • When it start to sputter add above paste and let it come one boil

    Add mixtureDSCN9134

    • Turn off the flame and let it cool completely
    • Add salt and buttermilk and stir well


    The kadhi is ready to be served with rice.

    Saturday, 25 August 2018



    Beetroot 1
    Kanda / Pyaz / Onion 1 small
    Mith / Namak / Salt 1/4 teaspoon
    Sakhar / Sugar 1/4 teaspoon
    Green chilli 1
    Khobra / Grated Coconut 2 tablespoon
    Limbu ras / Lemon juice 1 tablespoon


    This recipe takes about 10 minutes of preparation time.

    Steps to make Beetroot koshimbir / Salad

    • One beetroot can server up to 5-6 people. Here I have taken 1/2 portion of the beetroot.

    beetrootcut beetroot 

    • Peel the skin off, wash and grate the Beetroot.

    peeled beetroot

    • Mix Chillies, grated Coconut, Salt and Sugar.


    • Add Beetroot, Lemon juice and Onion and mix together.


    The koshimbir is server with Rice as a side dish.

    Saturday, 4 August 2018

    kanda chutney


    Kanda / Pyaz / Onion 1 medium size
    Dry Chilli 2
    Chinch / Tamarind 1/2 teaspoon
    Gul / Gudh / Jaggery 1/2 teaspoon
    Khobra / grated Coconut 1 cup appx. 100 grams
    Mith / Namak / Salt 1/4 teaspoon


    The dish is very easy to make and hardly takes about 10 minutes of preparation time.

    Steps to make Kanda chutney

    • Make small pieces of Onion.
    • Optionally, you can dry roast the chillies to enhance the taste of chutney.
    • Put all the ingredients in the mixer, add little bit water and grind till  it turns into a smooth paste.

    The dish is to be served with Chapathi or Bhakri which are two different versions of Indian breads.

    Sunday, 6 May 2018

    vangiche bharit

    This is a Zero oil recipe. Brinjal (Eggplant) is called as Vangi in Marathi or Baingan in Hindi. The dish is also called Baigan ka Bharta in Hindi. It has nice smoky flavor.


    Vangi / Baingan / Brinjal 1
    Imli ka pulp / Tamarind pulp 1 tablespoon
    Green chilli 2
    Khobra / Grated coconut 3 tablespoon
    Onion 1 medium size
    Salt 1/2 teaspoon


    This dish takes about half an hour to make.

    Steps to make Vangrache Bharit

    • Wash and dry Brinjal.

    washed brinjal

    • Apply 2-3 drops of oil to it and make 4-5 slits with the help of knife.
    • Roast Brinjal on medium flame on all sides for about 5 minutes.

    Medium roast

    • Roast Brinjal on low flame on all sides for about 5-7 minutes.

    Low roast

    • The skin will be burnt completely and the Brinjal would become soft due to heating. When the Brinjal starts to secret juice it is an indication that it is time to remove it from the flame.
    • When Brinjal gets cool peel it very gently.

    peeled brinjal

    • Mash all the Brinjal pulp and then add all the remaining ingredients.

    mashed brinjal 

    • Now mix everything nicely with hands.

    vangiche bharit

    Vangyache Bharit is generally served as a side dish along with rice. Some people prefer to eat the dish with Bhakri.