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Veg. Kolhapuri

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  Veg. Kolhapuri Ingredients for gravy: Oil Ghee Tamalpatra(bay leaf) Dry red chillies 3-4 Cinnamon 1/3 inch Cloves(3-4) Peppercorns(4-5) Jeera 1tbsp Onions 2 pods garlic Green chillies Cashew and poppy seeds soaked in just enough milk 2 medium or small tomatoes boiled, deskinned and puréed Veggies: Boiled peas Boiled carrot Boiled potatoes Boiled beans(fans) Finely chopped capsicum Method: Take oil Add all whole spices Add onions, garlic, and green chilies Add milk and cashew-poppy seeds mixture Add some water Boil till onions and cashews are softened Turn the gas off and let it cool. Once it cools down, remove the bay leaf and grind the remaining ingredients into a fine paste. Boil all the veggies apart from capsicum with a little salt. Take a little oil plus ghee Add tamalpatra Add the pureed gravy Add salt, red chilly powder, turmeric, dhania powder, jeera powder, and kitchen king masala Cook on low flame till oil begins to separate from sides Add kasuri methi Add all the boiled ve
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Stuffed baby potatoes and brinjal

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Ingredients: Baby potatoes: 200 grams Baby brinjal: 150 grams Coriander: 200 grams Green chillies: 3 Garlic: 4 pods Oil Jeera Besan: 3tbsp Red chilli powder: 1tbsp Turmeric: 1/4tsp Salt as per taste Coriander Cumin powder: 3tbsp Garam masala: 1tbsp Amchur powder: 1tsp Hing: 1/2tsp Recipe: Begin by preparing the masala: Lots of coriander Washed, dried, and finely chopped Green chillies finely chopped 2-3 tbsp besan (for 350 grams of vegetables) One tsp oil Salt Red chilli powder Garam masala Amchur powder Coriander and cumin powder Mix it all well. Peel the baby potatoes and de-stem the baby brinjals Make 2 cuts in them, perpendicular to each other and intersecting each other(the way that they would make a "+" sign on the top) Don't cut them through and through. Cut only up to 3/4th of the height so we can stuff the masala in them. Stuff all potatoes and brinjals nice and tight. Take 2 tbsp oil in a pan Add jeera Add chopped/crushed garlic Saute until fragrant and brown
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Magas

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Sharing this heirloom recipe from my husband's family. This magas is considered to be one of the favorite foods of Shrinathji Bhagwan. The recipe has been taught to me by my mother-in-law. Growing up, it was my husband's favorite. I also loved it after I got married, and now it is my son's favorite! Penning it down so my son can refer to it and make it for Thakorji and his children when he grows up :)  Ingredients:  Finely ground besan: 212 gram Caster sugar: 200 grams Ghee: 3-4 big serving spoons  Milk: 1 serving spoon  1 tsp elaichi powdered  Almonds and Unsalted pista flakes half cup  Recipe: Take besan. Add one serving spoon milk and 1.5tbsp ghee. Mix well. Set aside for 10 minutes. Seive through channi number 2 in multi-sieve sieve to get coarse besan. In a thick pan, take ghee, add the coarse besan, and roast on the lowest flame of the smallest burner. Cook until it darkens in color and smells heavenly. This process can take 30 to 40 minutes. Once red in color and bub
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Faada laapsi

 Ingredients: Ghau na fada - 1 cup Sugar - 1 cup Water - 4  cup   Ghee - 2 big spoon full   Handful almonds - Blanched, deskinned and sliced. Recipe: Heat ghee in a cooker. Roast ghau na faada at low flame. Keep roasting until it becomes pink in color, may take about 7 to 8 minutes. In a pot, heat 4 cups water. Once fada are roasted, add boiling water to the cooker. Cook for 4 whistles. Let the pressure leave the cooker by itself.  Open the cooker, add sugar and blanched and chopped almonds. If the ghee seems less, can be added at this stage.  Recipe in Gujarati: સામગ્રી: ઘઉં  ના ફાડા - 1 કપ ખાંડ - 1 કપ પાણી - 4 કપ ઘી - 2 મોટી ચમચી ભરેલું મુઠ્ઠીભર બદામ - ગરમ કરીને છાલ ઉતારેલી (કાતરેલી ) રેસીપી: કુકરમાં ઘી ગરમ કરો. ધીમી આંચ પર  ફાડાને શેકી લો. ગુલાબી રંગ ના થાય ત્યાં સુધી શેકતા રહો, લગભગ 7 થી 8 મિનિટ લાગી શકે છે. એક વાસણમાં 4 કપ પાણી ગરમ કરો. ફાડા શેકાઈ જાય એટલે કૂકરમાં ઉકળતું પાણી ઉમેરો. 4 સીટી વગાડવી  કૂકરમાંથી પ્રેશર જાતે જ નીકળી જવા દો. કૂકર ખોલો, ખાંડ અને કાતરેલી બદામ ઉમેરો
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Methi laddoo

સામગ્રી: ઘી - ૫૦૦ ગ્રામ મેથી નો લોટ - ૫૦ ગ્રામ ઘઉં નો લોટ - ૨૫૦ ગ્રામ ચણા નો લોટ - ૧૦૦ ગ્રામ  ગોળ - ૨૫૦ ગ્રામ  ખડી સાકર - ૨૫૦ ગ્રામ બદામ - ૧૦૦ ગ્રામ  સૂંઠ  - ૨૫ ગ્રામ  ગંઠોડા - ૨૫ ગ્રામ  રેસીપી: - થોડુંક ઘી મૂકીને ચણા નો લોટ શેકવો. લોટ શેકાય એટલે અલગ થાળી માં કાઢી લેવો.  - એ જ તાવડી માં ગોળ ઘી નો પાયો કરવો. પાયો લઈટ જ રાખવો.  - ગોળ ઉપર આવે એટલે તેમાં ઘઉં નો લોટ નાખીને ધીમા તાપ એ શેકવો.  - ૨ થી ૪ મિનિટે રાખીને તાવડી ગેસ થી નીચે ઉતારવી. - તેમાં બાકી ની બધી જ સામગ્રી નાખીને સારી રીતે મિક્સ કરવું.  - ગરમ ગરમ મિશ્રણ ના લાડુ વાળવા. 
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Pend (gundar pak)

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Sharing this gem of a recipe taught to me by my very, very talented mum. This recipe brings a lot many memories from childhood. This pend from my mom's kitchen used to make those chilly winter mornings before school really warm, and it kept us full until snack break at school!!    Ingredients:  Edible gum (gundar/gond) - 250 grams  Powdered candy sugar (Saakar) - 400 grams  Dry ginger powder (soonth) - 60 grams  Dry ganthoda powder (piplamool) - 60 grams  Ghee - Enough to soak all powdered gum  Full-fat milk -1200ml Grated dry coconut - 250 grams Powdered or Almond flakes - 100 grams (preferably mamro breed) Recipe:  Soak powdered gundar in ghee for 3 days    Take a thick pan and boil milk, keep stirring to avoid sticking. Just before it comes to a boil, add gundar. The milk should curdle soon after, indicating the quality of the gundar is good. Stir for 8 to 10 minutes. Add grated dry coconut. Add powdered/grated/finely chopped almonds. Add powdered candy sugar. The mixture will
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