All right, so I decided to post my first recipe. Hmm, lets see, I hope you folks like it. Baingan Bharta, the way my mom cooks it.

Ingredients

• 1 Baingan (Big Size)
• 4-5 Chillies
• 1 Onion
• 3 tbsp Oil
• Salt to taste
• 1 tbsp Jeera (Cumin)
• 3-4 Heaped Table Spoons Curd (Plain Yogurt)
• Coriander/ Cilantro

Procedure

1. I am assuming that you are stuck in the United States of America and do not have a Gas Stove. Pre-heat oven to 400 F.
2. Place baingan on centre rack with a tray to collect drippings in the bottom rack of oven. Cook for one hour and fifteen minutes.

This goes out to all the people who live alone, away from India, and feel like having some tasty mutton, but dont have the time to make hirva vatap and god-knows-what-else is required for cooking mutton the traditional way.

Ingredients

• 1/2 kg mutton (or 1 pound in the US) preferably with some bones
• 1 Medium-large onion (Diced VERY finely - Please... you got to put in SOME effort!)
• 1.5 TABLEspoon Ginger-garlic paste
• 1 stick of cinnamon
• 4 cloves
• 12-14 peppercorns (crushed)
• 3 pods cardamom (elaichi/velchi)
• 2 teaspoons crushed red chilli (I put in 4..

Ingredients

• 1 cup Cleaned and Deveined Medium-sized Prawns
• 1 1/2 cup finely cut Onion
• 2-3 Crushed Garlic pods
• 1 tsp Turmeric
• 1 green chilli
• 1 tsp Red Chilli powder
• 1 tsp Lemon juice
• 2 cups Hot water
• 4-5 spoons Cooking oil
• 2 1/2 cups Semolina (jada rava)
• 1/2 Green peas
• 1 cup cut potatoes
• Salt according to taste
• Ghee, cut coriander and grated coconut for garnishing

Procedure

For marination of prawns

1. First remove the shells and devein the prawns.
2. Clean them under running water. 3.

गणपति बाप्पा मोरया, पुढच्या वर्षी लवकर या! आणि गणेश चतुर्थीला जरी बराच अवकाश असला, तरी उकडीचे मोदक बनवायला काही खास बहाणा शोधायची गरज नाही!

Modak, or more specifically, ukaDiiChe modak, are supposedly Lord Ganesh's favorite. They are, of course, prepared every year during Ganeshotsav, but also at Sankasht Chaturthis, on the 4th day of the second fortnight of each month. Enjoy!

Ingredients

• Kheema
• Curd
• 2 large Finely chopped Onions
• 8-10 Garlic cloves
• 2 inch Ginger
• 1-2 Green Chillies
• Small bunch of coriander
• 2-4 Cloves
• 1 inch of Cinamon
• Red Chilli Powder
• Turmeric Powder
• Salt

For Outer Covering

• 2 medium size potatoes (boiled and grated)
• 2 garlic cloves
• 2 slices of bread (dip it in water and mash it)
• small piece of ginger
• salt
• 1 egg
• Bread crumbs

Procedure

Marination for Kheema

1. Make paste of half onion, garlic, ginger, green chillies, coriander 2.

Ingredients

For the masala:

• 2 tbsp oil
• 4 nos. cloves (Lavang)
• 4 nos.

Ravaa ladoos are a favorite in Maharashtra. Typically, they're a part of the special Diwali cuisine known as फराळ ('faraaL').

Sheera is a dessert made from rawaa (sooji) that is usually prepared for auspicious occasions like pooja. But there's no reason why it can't be had at one's whim!

Kheer is a porridge-like dessert, often made at auspicious occasions. This one, made from shevayaa, or vermicelli, is quite popular in Maharashtra.

Disclaimer ... since I didn't see any new update, heres the recipe of something that you can make very easily and not too much time consuming. The quantities and measurements have been blissfully ignored. You can update the exact quantities if you know them.

Ingredients

• Wheat flour approx 20 oz (trick: take a styrofoam cup or a medium coke cup... thats 16 oz..