Kirti's Home Recipes

Ingredients

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

Precaution

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

Ingredients

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

• Cut it in to half

• Make a slit and remove the white part

• 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

• Heat a pot add cooking oil and mustard seeds

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

• 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.

Ingredients

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.

• Peel the skin off, wash and grate the 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.

Ingredients

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.

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.

Ingredients

This dish takes about half an hour to make.

Steps to make Vangrache Bharit

• Wash and dry 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.

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

• 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.

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

• Now mix everything nicely with hands.

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

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.

Ingredients

Steps to make Methichi bhaji

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

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

• 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.

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

• Serve the vegetable with rice and curry.