My experiments and experiences with cooking vegetarian food

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.

Saturday 10 March 2018

Mthi bhaji

Methi or Fenugreek vegetable is available in all the seasons. It tastes bitter but when you make it with Jaggery and crushed ginger garlic it becomes very tasty. It is one of the simplest vegetables to make and takes just about 15-20 minutes of cooking time.


Methi / Fenugreek 1 bunch
Crushed Adrak / Ginger 1 inch
Crushed Lasun / Garlic 2 cloves
Gul / Jaggery 2 tablespoon
Khobara / Grated coconut 3 tablespoon
Hari Mirch / Green Chillies 2
Namak / Salt 1/4 tablespoon
Cooking Oil 2 tablespoon


Steps to make Methichi bhaji

  • Clean and wash methi bhaji thoroughly, chop it finely.

Methi leaves

  • Heat kadhai add oil and let it become hot reduce the flame to low, add ginger garlic and green chilli sauté for 2 minutes.

sauted ingradients

  • Add methi bhaji mix well and sprinkle 2-3 tabelspoon water. Cover it for 5 minutes and stir in between. Make sure not to add too much of water.

Add methi

  • Mix all remaining ingredients coconut, salt, jaggery and cover it again. Cook for another 5 minutes till bhaji becomes soft and dry.

Add all ingradients

  • Serve the vegetable with rice and curry.

Mthi bhaji