My experiments and experiences with cooking vegetarian food

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.