Riya's Cook Book

Modak is an Indian traditional sweet   popular in the states of Maharashtra and Goa.  It is considered one of the favorite religious dishes of  L ord Ganesha and therefore most of the people in this region prepare this dish in Ganesha festival.   The sweet filling inside consists of freshly grated  c oconut  and  J aggery , while the outer soft shell is made from r ice Flour . Now a days there are many variants of Modak are being prepared, Steamed and Fried Modak etc. Today I am going to share recipe of Steam Modak which is more authentic. Serving: 04 Person Cooking time: 45 Minutes                                                            What we Need: Rice Flour-11/3 Cup Milk-1/2 Cup Ghee-1 tsp Grated Coconut-3/4 Cup Grated Jaggery-1/2 Cup Preparation:   Take kadhai and heat it up,  mix 1/2 water and 1/2 cup milk, add 1/2 tsp ghee and a pinch of salt. Bring the solution to boil. Add Rice to it and stir regularly so that there should not be any lump. Now turn off the gas and knead th

Brinjal/ Egg plant Pakoda recipe   is one of the easy home made Pakora recipe There are occasions when I make Pakoras. Its really cool snacks option with evening cup of tea for the rainy season.  Rain,Pakoras and Cup of hot tea are a never fail combination. Serving: 03 Person Cooking time: 15 Minutes                                                            What we Need: Long slender Brinjal-2-3 pcs Besan-1/2 Cup Rise Flour-1/2 Cup (Good to have somewhat coarse finish Rice flour, not very fine one) Oil for deep frying  Kalonjee/ Kalojia-1/2 Tsp Turmeric-1/2tsp Green Chilli paste- 1 Tsp Edible Soda- 1 pinch Salt to taste Preparation:    First wash the long slender Brinjal in running water and bisect them in length wise.  Then take a particular section cut them as shown in image.  Prepare the batter with 1/2 Cup Besan & Rice flour. Add some water to make the batter. Add  1/2 Tsp Kalonjee, 1/2 Tsp Turmeric and 1tsp Green Chilli paste. Finally add pich of edible soda and salt to taste

Egg Masala or Dim kasha is another delicious recipe from Bengali cuisine. It is similar to masla Egg which is thick gravy based. This can go very well go with Rice or Roti. Serving: 03 Person Cooking time: 30 Minutes                                                            What we Need: Egg- 4 pcs. Potato-1 pcs.  (Big Size) Onion-3 Medium Size Turmeric-1 Tsp  (1/2 for cooking and 1/2 for marinate process) Cumin Powder-1 tsp Dhonia powder-1tsp Jeera (Cumin Seed)- 1/4 Tsp for thadka Green chilli-3-4 nos.  (3 for Paste) Mustard oil-3/4 Cup  (However you can take clear oil too) Red chilli powder-1/4 Tbs Ginger & Garlic Paste-1 tsp Whole Cardamom-2 pcs Whole Lang-2 pcs bay leaf-2 pcs Cinnamon-1 small stick for thadka Dry Red Chilli-1 pcs for thadka Cardamom & Cinnamon Powder together-1/2 tsp Salt to taste Preparation:   First take Eggs and washed full potato (don't chopped) and boiled together for 2-3 whistle in a pressure cooker. Wash 2 Onion and chopped it, and keep aside. O

Malpua is also known as Pancake, It is very much popular dessert in Eastern as well as western region of India. However preparation is different. In Bengal we prepare the Malpua during Lord Krishna Janmashtami and offer them as bhog. Today I am sharing of the type will come with more variant preparation in future. Serving: 03 Person Cooking time: 30 Minutes                                                            What we Need: Flour/ Maida- 1  Cup Sooji/ Semolina-1/4Cup Sugar-  1/4 Cup Coconut chopped thin diced-1/4Cup  Soda-  A pinch off  Salt-A Pinch off Sauf / fennel seeds-1/2tsp Clear Oil-2  Tbs Preparation:   First we have to soak the 1/4 cup Semolia /Sooji for at-least 30 minutes. Then take a bowl, Prepare the batter by mixing Maida 2cup, Sooji 1/4cup, Sugar 1/4cup with some water. Add water gradually to the batter should not be too watery. The batter should have semi consistency. You have to stir the mix such way that there should be no lumps at all. Finally in the batter you

Matki / Moth beans is one of the popular food ingredients in Maharashtra. It does have lots of health benefits.  Therefore, its recommended for all age group people to include in their meal. There are different ways that you can prepare dish with Matki/ Moth beans. I am sharing my way of Matki/ moth beans ki sabji. You can enjoy this dish with Roti/ chapati in Morning breakfast or in evening meal. Serving: 03 Person Cooking time: 30 Minutes                                                            What we Need: Green Whole Matki/ Moth Beans- 1/2 Cup Onion-1 Medium Size, Finely chopped Curry leaves-4-5 Lemon juice-1 Tsp Green chilli-2, Finely chopped Garlic-5 cloves chopped Turmeric-1 Tsp  Jeera (Cumin Seed)-1/2 tsp  Oil-2 Tsp Salt to taste Preparation:   First  take 1/2 cup of Matki / M oth beans, wash gently and soak overnight in a bowl of water. Also you warp this moth beans in a muslin cloth a wait till it gets spouted. It may take 2-3 days. Some day I will share recipe with spoute

Masala Bhat is one of the of the famous  M aharashtrian  recipe. This recipe is prepared by almost in every occasion of party time  by local folks.It is easy, delicious and one pot meal with wholesomeness with lots of green vegetables. This recipe can be made in Rice cooker or in a kadhai. It is also vegetarian recipe and can be eat in lunch as well as in dinner time. The beauty of this dish, that you dont need to prepare any side dish. Can be served with Raita / Koshimbir or green salads. What we Need: Basmati Rice- 1 1/2 Glass (you can also take normal rice too) Carrot-1/4 Cup raw Beans-1/4 Cup raw Cauliflower-1/2 Cup Green Peas-1/4 Cup Capsicum-1 small size Finely chopped Peanuts- 1/4 Cup Onion-3 pcs Medium size- Finely Chopped Garlic and Ginger paste-1 1/2 Tsp Tomato-3/4 Cup (2 medium size Finely Chopped) Jeera Powder-1 Tsp Coriander Powder-1 1/2 tsp Garam masala-1 Tsp Green chilli paste -1 Tsp Cardamom- 3-4 pcs Cinnamon- 3 Stick Long/ Clove-3 pcs Black peeper- 4-5 nos bay leaf-2 p

Pumpkin flowers or Kumro phul is one of the favorite food item.  It is one of the favorite food starter  in Bengali cuisine.  But now a days its almost forgotten  recipe. So today i am sharing this recipe which can be very simple and quick to make. It is pure vegetarian  recipe. Serving: 3 Person Cooking time: 15 Minutes                                                            What we Need: Rice flour-1.5 Cup Besan-1/2 Cup Kalonji-1/2 tsp Green chilli pate-1/2 tsp Turmeric-1/4 tsp Salt to taste Oil to fry-2 Cup Preparation:   Cut the stem of the flowers and wash them gently and rinse the water. Keep them aside and wait till all flowers gets fried up. Take 2 cup oil and heat it up. Oil qty to be adjusted based on qty you need. as we required for deep fry.  Now we have to prepare the batter using Rice flour 1.5 Cup, Besan 1 Cup, Kalonji-1/2 tsp, Green chilli Paste, Turmeric and Salt to taste. Add 1tsp hot oil in the batter, this will make the Pakora real crunchy. Now dip the flower one

When we came to Pune for the first time surprising part we notice that people used to have charcoal fired/ grilled corn along with slight drizzle of rain and it is immensely popular among all Punekars. In Pune the most of the time we notice the rain like drizzling not as heavy compare to the parts of India. Along with Grilled Corn now a days tasty Masla Corn chat is also very much popular among all. and it is available in most of the restaurant and malls. Serving: 2 Person Cooking time: 15 Minutes                                                            What we Need: Sweet corn Kernels-2 Cup Onion-1 Medium size finely Chopped Tomato 1 Medium Finely chopped Green Chilli- 1- Finely chopped (Based on your Taste) Chaat Masala-1/2 tsp (Adjusted to your taste) Coriander leaves-1 1/2 tbs Red chilli Powder-1/2 tsp (Adjusted to your taste) Cumin Powder-1/2 tsp Jeera Powder-1/2 tsp Butter-1 tbs Lemon juice-1 tsp Salt to taste Capsicum-1 tsp (Optional) Cheese-Optional Preparation:    First  pic

Masoor Dal Pakora with cabbage is one of the very good for evening snacks. Specially in rainy time no combination can beat of Pakora and cup of hot tea. Being today as a rainy day in Pune, I am preparing this for evening snacks. It is very simple and easy to cook. Serving: 03 Person Cooking time: 15 Minutes                                                            What we Need: Masoor Dal (Red Lentil) Paste-2 small Cup Onion-1/2 small Cup Cabbage-1 small Cup Green Chilli- 4-5 pcs  (Based on your spicy intake capacity) Coriander leaves-1 small Cup Turmeric-1/2 tsp Onion-1/2 small Cup Oil for fry-Based on deep frying  Clear oil-3 tsp   P Preparation:    First soak the Masoor dal or Red Lentil for about 2.5 to 3 hr in water and make the paste with mixer grinder. you can  take paste the paste of 2 cup.  Finely chop the cabbage and mix with some salt for some time and keep it aside for some time. So that cabbage will gain smo

Instant Maggie is one of the all-time favorites for all age group. As it can be cooked in very quick time so it can be very well for morning as well evening time. Today i am going to share recipe how to make Fried Maggie or Veg Maggie. In this dish I am going to add as many as vegetables possible so that it gives boost nutritional value of the food.   Serving: 02 Person Cooking time: 10 Minutes                                                            What we Need: Maggie-2 packet Turmeric-1/4 Tsp Green Chilli-1/2 Tsp Red chilli powder-1/4 Tsp (Optional) Garam masala-1/4 Tsp Sweet Corn-1/4 Cup Salt to Taste Maggie Masala Clear oil-2-3 Tbsp Vegetables chopped mix-1/2 Cup Carrot Beans Tomato Onion Capsicum Preparation: First take one bowl with 4 cups of water, when water comes to boil add the Maggie. I am not gone to break the Maggie. When Maggie boiled to 75-80%, switch off the gas strain the water.  Then soak the Maggie well. We can keep

Veg Dum Biryani is one of the most famous Indian traditional recipes made with some easily available ingredients. Though its lengthy cooking process but it can be mouthwatering dish in any day. This irresistible delicacy makes for a perfect wholesome meal, made with rice, spices and veggies, Biryani is often prepared for special occasion and festivals. It tastes best when served with Raita. This biryani recipe is the almost traditional way of making Biryani in a Handi, sealed with Foil paper and slow-cooking.  However, you can add your favorite vegetables or Panner to enhance the taste of it or give yourself touch. What we Need: Basmati Rice- 250 gm Carrot-1/2 Cup raw Beans-1/2 Cup raw Potato-1pcs Cauliflower-250gm Green Peas-125gm Capsicum-1pcs (Medium Size) Onion-4pcs (2 for biryani barista and 2 for mix vegetables) Garlic and Ginjer paste-1 1/2 tsp Tomato-1 1/2 cup (2 medium size) Cashew-1/2 cup Broken Curd-3tsp Jeer

Today I am sharing recipe of Bottle gourd dal (lentil), with Masoor dal (Red lentil). which is most popular dal in India with the fact it is most nutritious among another available dal. However, this recipe can also be cooked with Moong dal as well, will share that some other day. Authentic Bengali style Bottle gourd dal is a popular side dish that will go very well with Rice and fries. Serving: 03 Person Cooking time: 20 Minutes                                                            What we Need: Masoor Dal (Red Lentil)-1 Cup Bottle Gourd / Lau- 1 Cup chopped in a dice shape Turmeric-1/2 Tsp Chopped Coriander leaves- A bunch of Green chilli-2 nos. Salt to taste For Thadka: Mustard oil-1-2 tsp kalonji-1/4 tsp Jeera/ Cumin seeds-1/4 tsp Dry Red chilli/ Sukno lanka-2 pcs Jaggery-1/2 tsp Preparation:   Wash 1 cup of Masoor dal in water, take it in a pressure cooker. For 1 cup Masoor dal you can add 3 cups of water. Add