Shimla mirch pakoda - How to make capsicum pakora

Shimal mirch pakoda recipe - Capsicum pakoda which is also known as dhobli mirchi bhaji in marathi, is really a tempting dish which can be made as  a good tea-time snack. Capsicum or bell pepper is an easily available vegetable in Indian vegetable market. It is widely used vegetable in Maharashtra and the bhaji is prepared with different versions in each house hold. Whenever I bring capsicums I reserve few to make pakoda. Capsicum and bessan are basic ingredients, but to make it more tastier the capsicum should be marinated with chilli powder, amchur powder and salt. This bhaji is soft from inside and crispy from outside. It tastes awesome and should be eaten and served hot with tomato ketchup.

Oggarane mavina hannu recipe - Tempered mango recipe

Oggarane mavina hannu recipe - I like any dishes prepared with mango. During mango season I often temper ripe mangoes with dry red chillies, curry leaves and to get more out of it I also add chilli powder, sugar and even lemon juice. When the mangoes cook well in its own juice and combine well with other ingredients it turns very soft and tasty.This mango dish is liked by all as it is mildly spiced. I even fried the red chillies till  brown to get the smoky flavor. Usually, I serve it as a side dish to main meal.

Pumpkin paratha recipe - Kaddu ka paratha recipe

Pumpkin paratha recipe - I love to make parathas often because of its ease, simplicity and wholesomeness.  It is convenient to pack parathas in lunch box and we can have it for breakfast too. In my hometown, large sized pumpkins are grown in the backyard of our house. We grew up seeing and eating pumpkin in large scale. We are not a great fan of pumpkin, but whenever we buy pumpkin here,  make sabzi, sweet poori, appe or paratha from it. Like any other paratha, this is also goes well with tomato ketchup, chutneys, pickles and yogurt.

Vaingana ambat recipe - Badnekayi saaru - Konkani style brinjal curry

Vaingana ambat recipe - Vaingana ambat is a very popular curry in coastal karnataka made using small white brinjals. Coconut and toor dal are basic ingredients for the gravy. This tasty curry is a delicious accompaniment to hot rice. Ambat the konkani word means curry in english. It is also called as saaru in kannada.This is a thin version of curry, but you can increase the quantity of toor dal and coconut to make it thick. You can make similar type of curry using potatoes and green peas. But the brinjal curry has different flavor and taste as it gets flavor from fresh baby brinjals.

Matar paneer masala - Maharashtrian green peas sabzi

Matar paneer masala recipe - Fresh green peas paneer masala, prepared in coconut based spicy masala is an excellent side dish for roti and chapathi. It is also a tasty accompaniment for steamed rice as well. Fresh green peas are not only tasty but they are nutritious too. There are 2-3 varieties of fresh green peas available in the market. Whenever possible buy the sweeter variety of green peas which is very good in taste. It can be stored in the fridge for about 2-3 months.

Mango rice recipe - How to make mango rice

Mango rice recipe - Raw mango rice prepared using masala bhath powder is an exotic, flavourful one pot meal, goes well with any raita or salad, pickle and papad along with butter milk. The similar type of  rice  can be prepared using carrots, onion, tomato, mint leaves or pudina, paneer, peas and mixed vegetables such as beans, cauliflower and tindora.  If you don't like to add masala bhath powder, skip it and follow the remaining process. This is one of the easiest methods of preparing the mango rice.