Methi Chakolya

This is most yummiest and quick Maharashtrian dish which is like done in no time.Made up of wheat and fresh green methi leaves. Methi leaves are the most healthy green vegetable.

Ingredients:

1. Fresh chopped methi leaves.
2. Chopped onion.
3. Cumin.
4. Wheat dough.
5. Chopped garlic.
6. chopped tomato.
7. Oil.
8. Water.
9. Chilli powder.
10. Salt.
11. Coriander powder.
12. Cilantro(garnish).

Method:

• Take a cooking pot on a medium flame pour around 2 tb sp of oil, once heated add cumin, finely chopped garlic, fresh methi leaves and chopped onions, saute them till transparent.
• Now add chopped tomato, coriander powder, chilli powder, salt to taste.
  
• Mix well and now add water like 4-5 cups and allow it to boil.
  
• Now take a ball of wheat dough and roll them into rotis/ chapatis and cut them into pieces as shown in picture below.
  
• Once water start boiling add the cut pieces into the boiling pot and allow it to boil together for about 20 minutes, serve it hot with a dash of ghee on top and its READY TO EAT :)
  

Stuffed Brinjal / Bharun Vangi

Stuffed baby egg plants or normally called as brinjals is an authentic Maharashtrian made with small brinjals stuffed and cooked with some spices. This stuffed brinjal curry can be eaten well with breads, any rotis and rice.
The eggplant reduces the chance of cardiovascular diseases and strokes an abundant source of Vitamin C as well.

Ingredients:

1. Small eggplants.
2. Chopped Onion.
3. Tamarind.
4. Peanuts.(Fistful)
5. Ginger- garlic cloves.
6. Green chillies.
7. Garam masala(whole or powdered).
8. Sliced coconut.
9. Cilantro.
10. Salt.
11. Turmeric.
12. Coriander powder.
13. Water.
14. Oil.

Method:

• Take a skillet add 2-3 tb sp of oil on a medium flame, once oil heated add whole garam masala,garlic -ginger cloves/paste is also okay around 1 tb sp, peanuts, chillies and roast for 1 minute.
  
• Now add chopped onions and coconut roast until they turn little brown, saute well by adding coriander powder, turmeric, salt to taste, little garam masala, an inch of tamarind (washed) and cilantro.
  
• Allow it to cool and blend it well by adding little water so that it doesn't make thin watery paste.Make it smooth masala paste.
  
• Now wash the brinjals and slit them as shown.
  
• Stuff the masala into brinjal openings. 
  
  
  
• Take a cooking pot add little oil like about 2 tb sp and drop in all the stuffed brinjals and add all the masala remaining into the pot. 
  
• Add water for required consistency, salt if required.
  
• Allow it to cook for about 20 -25 minutes by closing the lid, gently mix in between  without breaking brinjals until they get soft and serve with rotis/ breads or rice its READY TO EAT :)

Kosambir / Cucumber-moong salad

This is a cucumber salad with combination of yellow split moong dhal seasoned with mustard seeds. Most of the people prefer it as a snack or part of the main course in most of the houses of Karnataka. It is nutritious, beneficial and tummy filling.

Ingredients:

1. Cucumber.
2. Soaked yellow-split moong dal
3. Oil.
4. Mustard seeds.
5. Cumin.
6. Green chilies.
7. Curry leaves.
8. Cilantro.
9. Salt.
10. Grated coconut.
11. Asafoetida.

Method:

• Soak the split moong dhal like for 30 minutes in water.
• Take a skillet on a medium flame for tadaka,  add very little oil once the oil is heated add mustard seeds, cumin, asafoetida, green chilies, curry leaves mix well and turn off the flame.
  

• In a mixing bowl chop cucumber into small pieces and add the drained yellow split moong dhal, salt to taste.

Now add the tadaka into the mixing bowl and mix well by adding some grated coconut and cilantro and serve its READY TO EAT :)

Kande Poha

Poha can be made in different varieties and 'kanda' means onions in marathi language. This poha is mostly made by people of north Karnataka, Maharashtra and it is commonly called as Kanda poha. This is one of the fast making dish and requires less ingredients but tastes yummy.

Ingredients: 

1. Thick poha.
2. Chopped onions.
3. Green chilies.
4. Turmeric.
5. Grated coconut.
6. Salt.
7. Mustard seeds.
8. Cumin.
9. Curry leaves.
10. Cilantro.
11. Lemon slice.
12. Sugar.

Method:

• Wash the poha and keep it aside for about 2 minutes.(water should just be absorbed and do not soak for long time or else it gets mushy)
• On a medium flame on a skillet pour 2-3 tb sp of oil once heated add mustard seeds, cumin, green chilies, curry leaves.
• Saute and now add chopped onions, turmeric check until the onions are transparent, add soaked poha, salt to taste and a pinch of sugar then mix well. 
• Close the lid for a minute and add grated coconut and cilantro and serve hot with a dash of lemon slice its READY TO EAT :)
  

Black channa / Sundal snack

Black channa or commonly called as sundal in kannada is a good source of fiber and protein. As it is rich in protein, it keeps you fuller for a long time and thereby aids in weight loss.This can be taken as a tea time snack and can also made less spicy for kids.

Ingredients:

1. Soaked black channa(5-6 hrs).
2. Water.
3. Chopped onions.
4. Grated coconut.
5. Oil.
6. Hing/Asafoetida
7. Curry leaves.
8. Mustard.
9. Green chilies.
10. Cilantro.

Method:

• Pressure cook the soaked black channa with sufficient water for 1-2 whistles and remove the excess water by straining it.
• Now place skillet on a medium flame add 1-2 tb sp of oil allow to heat add mustard, cumin, hing, green chilies, curry leaves and chopped onions.
• Saute til golden brown add the strained channa , salt to taste and mix well.
• Garnish with grated coconut and cilantro and its READY TO EAT :)