Author: Swati Sule

1 Carrot julienne cut 1 Cup Cabbage julienne cut 2 stings Spring onions julienne cut 1 medium Capsicum julienne cut 5 to 6 Beans julienne cut 4 to 5 finely chopped green chillies 1 Tablespoon Garlic finely chopped 1 Tablespoon Ginger finely chopped 1 Teaspoon Green Chilli

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2 Cup Sprouted Matki/Moth (Soak overnight, take out a water, keep it in cloth, you will get it sprouted) Mod anne 2 Table spoon Goda Masala (Pure) Maharashtrian 1 Table spoon Oil 1 Spoon Mustard seeds/Mohori 1 spoon Cumin seeds/ Jeera 1 spoon Red Chilli powder 1/2 spoon

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Preparations & ingredients 2 Cups Matar (Green peas) 1/2 Cup Coriander chopped 1/2 Cup grated coconut 1 spoon Tamarind paste 1 spoon Jaggery 1 spoon salt Seasoning 1 spoon Oil 1 pinch Asafoitida/Hing 1/2 spoon Haldi 1 spoon each Mustard & Cumin seeds 1 spoon Red

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Preparations & ingredients 1 Cup Besan 3 Cups water 1 spoon Salt Mix all the above ingredient & make a smooth paste Seasoning 2 spoon oil 1 spoon Mustard seeds 1 spoon Jeera 1 spoon Coarsely ground Green chillies 7 pods Garlic round slices 2 pinch of Asafoitida/Hing

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Preparation & Ingredients 250 gms Arbi , wash & boil in a water for 15 mins, peel it & ready to cook 2 Teaspoon oil 1/2 Teaspoon Salt 1/2 Teaspoon Amchur powder 1/4 Teaspoon Haldi 1/2 Teaspoon Red Chilli powder 1/2 Teaspoon Garam Masala 1/2 Teaspoon Mustard seeds

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6 boiled eggs cut in cubes (wash, put it in a pot & put water till the Egg are covered & boil it till 12 mins on high 5 mins & medium 7 mins flame, it will be perfect cooked) 1 large chopped onions 1/2 Cup green chutney (recipe given before) 1 Tablespoon chopped

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