Karla - Bitter Gourd
Gavar - Cluster Beans
Hing - Asafoetida
Mohri - Mustard
Methi - Fenugreek
Kadhilimb/Kadipatta - Curry leaves
Aalen - Ginger
Lasoon - Garlic
Pudina - Mint
Halad - Turmeric
Kothimbir - Coriander
Lavang - Cloves
Veldode - Cardamoms
Saunf - Aniseeds/Fennel
Jeera - Cummin seed
Dhane - Coriander seeds
Khaskhas - Poppy seeds
Til - Seasame seeds
Ova - Parsley
Jayfal - Nutmeg
Bedana - Raisins
Manuka - Sultana
Masoor Dal - Lentil
Harbhara - Gram dal
Udad dal - black gram
mugachi dal - green gram
Tur dal - tur dal
Bajariche pith - Millet flour
rawa - Semolina
Paneer - Cottage cheese
Shevaya - Vermicelli
Fodni/Tadka - Tempering

Aamti

Ingredients -
Garlic pieces(Lasoon), Curry leaves( kadi patta), Mehti dana (Fenugreek), Jire (Cummin seed), Mohri (Mustard), Hing (Asafoetida), Turmeric, Tur dal(red gram dal), Moog dal (Green gram), Tomata, Kala tikhat.
Procedure -
1. Cook tur dal, moong dal, and tomato in cooker.
2. Heat oil and give fodni of everything on low flame and fast.
3. After that put the cooked dal with tomato.
4. Put water in this, put sugar, salt and boil it.
5. Then put kala tikhat .  (if you give foldni with mirchi, do not put tikhat)
6. Boil for some time and it is ready to serve.

Kadhi

Ingredients- Yoghurt, Curry leaves, Ginger, Garlic, Coriander, Mustard seeds, Cummin seed, Besan, Turmeric, Salt, Sugar, Hing (Asafoetida), Ghee, Green chilli

Process -

1. Stir the curd.
2. Make a paste of Coriander(kothimbir), Cummin seeds, Ginger, Garlic. Then put Besan and make a paste again in mixer with some water in it. Pour this paste in the stirred curd. Put some water and stir it again.
3. Give tadka(tempering) in ghee of Mustard seeds, Cummin seeds, Curry leaves, Asafoetida, green chilli, Garlic.
4. Pour the tadka in the butter milk prepared in step 2. Put this mixture on low flame and stir it continously. Add sugar and salt to taste.
Tips: Do not allow the kadhi to boil. Stir continuously  on low flame so that there are no knots formed of besan and it forms a uniform mixture.

Fish/Prawn Curry

Ingredients -
Miri (Black pepper), Dalchini (Cinamon) sticks, Red Chilli, Grated Coconut, Coriander ( kothimbir), Dhane (Coriander seeds), Garlic(lasoon), Ginnger (alla),  Onion ( kaccha kanda).
Procedure -
1. Make paste of all the above ingredients.
2. Heat oil, put a pinch of Turmeric, and put the ground masala on low flame.
3. fry the masala for 10 mins in the oil on low flame.
4. Put water as per the needs of the gravy.
5. After boiling it properly, put salt and then put scaled fish/prawns.
6. Boil this for 5-7 mins with closed lid.

Shengdanachi Chatni

Ingredients - Roasted Peanuts (1/ cup), Garlic Paste(Lasoon) (1/2 tbsp), Salt, Cummin seeds(Jeera).

Procedure -

Put all the stuff in mixer and grind it. Ready to eat!

Shengdanachi Aamti

Ingredients - 1/2 cup Roasted peanuts, 2-3 green chilli, 1/4 cup grated coconut, 1/2 tbsp Jeera.

Procedure -
1. Grind everything in mixer with 1/2 cup water.
2. Heat ghee on low flame. Put Jeera, and then pour the whole mixture prepared.
3. Put some sugar and salt. Boil on low flame for a short time.

Punjabi Chicken

Ingredients - Onion, Tomato, Dalchini, Green chilli, Tej patta(tamda patra), Mirri, Cloves, Garam Masala powder, red chilli powder(lal tikhat), Dhaniya powder(coriander seeds powder), Ginger paste( 1 tbsp), Garlic paste(1 tbsp), Coriander, dry grated coconut(1/2 cup), 1 kilo chicken, ghee, oil, turmeric

Procedure -
1. Boil Onion and green chilli together.
2. Boil tomato.
3. Make separate paste of onion and tomato
4. Heat oil and ghee. Put clove, Mirri and Tej patta in it.
5. Pour Onion paste. Boil it good, and then pour tomato puree.
6. Put some salt, turmeric, Chicken.
7. Pour water as needed for gravy. Allow the chicken to cook properly for 10-15 mins.
8. Put red chilli powder, garam masala powder, ground dry coconut, coriander. Allow this to cook for about 4-5 mins.
9. Ready to serve.

Mattha

Ingredients- Yoghurt, Coriander, Jeera Powder, Aala (ginger) paste, Sugar, Salt.

Procedure -
1. Rinse the yoghurt.
2. Pour some water, add the ginger paste, jeera powder, cut coriander (kothimbir), sugar and salt.
3. Rinse it properly.

Bharit (kacha)

Ingredients- Brinjal (Eggplant), Fine chopped onion, Red Chilli Powder, Salt, Refined oil, Coriander.

Procedure -
1. Heat the Brinjal on gas or Microwave. Scrub some oil on the surface of the brinjal so that the skin gets easily peeled off.
2. After heating, and it gets to room temperature peel off the skin.
3. Take the finely chopped onion, and put red chilli powder, refined oil, chopped coriander, salt and mash it with hand.
4. Put the above mixture in the brinjal and mash it with hand again.
5. It is ready to serve.

Bharit

Ingredients - Brinjal (Eggplant), Fine chopped onion, Red Chilli Powder, Salt, Refined oil, Coriander, Yoghurt

Procedure -

1. Heat the Brinjal on gas or Microwave. Scrub some oil on the surface of the brinjal so that the skin gets easily peeled off.
2. After heating, and it gets to room temperature peel off the skin.
3. Heat oil. Put jeera, mohri, and then put onion. Fry the onion properly.
4. Then put turmeric, chilli powder ( kala tikhat also will do), and smashed brinja.
5. Cook it for a few mins. After it gets thawed put yoghurt, salt and coriander. It is ready to serve.

Palak Gargatta

Ingredients - Spinach, Besan Flour (2 tbsp), Crushed peanuts, Tur/Moong dal 1/2 cup, 1 green chilli, 1 tomato, jeera, mohri, hing, turmeric.

Procedure -
1. Cook spinach, dal, tomato, and chilli in a cooker for 3 whistles.
2. After it cools down, rinse it with ravi.
3. Make paste of besan flour in cold water.
4. Mix the paste in the rinsed mixture.
5. Give fodni of mohree, jeera, hing, curry leaves, turmeric and pour the mixture on low flame.
6. When it boils put salt and sugar to taste and stir it.

Vanga/Brinjal

Ingredients - Brinjal, crushed peanuts, kala tikhat, Garlic Ginger paste, dry coconut, curry leaves, turmeric, salt.

Procedure -

1. Mix coconut, Garlic Ginger paste, Peanuts and coriander leaves in a mixer.
2. Give fodni of jeera, turmeric. Fry onions till it is brown.
3. Put brinjal and chopped tomato. Put masala in it and kala tikhat.
4. Put salt and water according to need. Then cover with lid and cook it.
5. Turn around the brinjals frequently.

Pithla

Ingredients - Besan Flour, Onion

Procedure -
1. Give fodni of jeera, mohri in oil. Fry onion in the fodni.
2. After onion gets brown, put 1.5 cup of water in that.
3. Put red chilli powder, coriander leaves, tumeric and salt for taste.
4. After it boils, put besan and keep on stirring while adding the besan.
5. Do the stirring on low flame.
6. After adding all the besan flour, put it on low flame for a few minutes with the lid closed.

Potato

Ingredients - Boiled Potatos, Turmeric, Green Chilli, Onion, Aalan (Ginger) paste.

Procedure -
1. Give fodni of Jeera, Mohri, Green chilli, Curry leaves, Hing, Turmeric and finely chopped onion.
2. After onion getz brown, put paste of garlic ginger paste 1/2 tbsp.
3. Put boiled potato in it. Put salt, sugar.
4. Mix it well and then put lime juice and chopped coriander.
5. You can put boiled peas, kobi in this.

Dal Kanda

Ingredients - 1 cup Masoor/Moong/Tur dal, 1 big Onion, Garlic Ginger paste, kala tikhat, tumeric, salt, 1/2 tomato.

Procedure -
1. Wash the dal. If it is tur dal, half cook it.
2. Heat oil, and put onion in it.
3. Fry the onion till it is brown.
4. Put the dal, ginger garlic paste, kala tikhat and salt. Pour some water also.
5. Cook it for sometime.

Methi (Pith perun)

Ingredients - Methi, Besan flour, Garlic (Lasoon), Cooking Oil, Salt, Green Chilli, Turmeric.

Procedure -
1. Chop Methi finely. Heat the oil (PUT SOME EXTRA OIL IN THIS CASE).
2. Pt Garlic, Green Chilli, Turmeric, Methi.
3. Put Salt and cook it while continuously stirring it.
4. After it discharges a bit water, put the besan flour.
5. Keep on adding besan flour while stirring it continuously.
6. After it gets dry, close the lid and let it cook for 5 minutes.
Note: Same way one can do kobi and Capsicum.

Mutton/Chicken (Kolhapuri)

Ingredients - 1 kilo Mutton/Chicken, 2 onions fried, garlic ginger paste 1 tbsp, salt for taste, 1 tomato, 1 ltr hot water.
For Masala - 3 cups grated coconut, 1/2 cup dry grated coconut, 2 onions, ginger-garlic paste 2 tbsp, seasame seeds(til) 2 tbsp, 2 cloves, 2 dalchini, 2 tbsp khaskhas, coriander.

Procedure -
For Masala -
1. Fry the onions till it is brown. Heat the dry coconut. Heat the 1.5 cups of grated coconut.
2. Put everything together and put it through mixer till it makes a fine paste.
3. Masala is ready.
For Mutton/Chicken -
1. Heat oil and put onion in it. Fry the onion till it gets pink shade.
2. Then put finely chopped tomato in it.
3. Fry it for some time. Then put 1 tbsp ginger-garlic paste in it.
4. After a couple of minutes put some mutton in it. Put some turmeric, salt in it.
5. Cook it for sometime while stirring it.
6. Close the lid and cook for 5 minutes.
7. Heat some water(1 ltr), and pour the water in the mutton.
8. After it boils, cook it for 30 - 45 minutes. Chicken cooks faster than mutton.
9. If need be, one can add more water to it.
10. Take some oil in another vessel. Fry one finely chopped onion in it.
11. Put 2 cups of masala in it. Put some kala tikhat in it.
12. Let it cook till it starts dispersing some oil.
13. Put the pieces in it.
14. Put the water in which the chicken/mutton was boiled.
15. Add some salt to taste.
16. Cook for sometime till it is soft enough.
17. Ready to eat!!!

Masala Bhat

Ingredients - 1 cup rice, 1/4 cup moong dal, Onion, Tomato, Cloves, Dalchini, Black pepper( mirri), tej pata. garlic ginger paste, 1/2 tbsp garam masala, vegetables, green chilli, 1/2 tbsp kala tikhat, 2 cup hot boiled water.

Procedure -

1. Give fodni of lavang, dalchini, miri, tej patta.
2. Put washed rice, vegetables, green chillli, 1/2 tbsp garam masala, ginger garlic paste, kala tikhat.
3. After some time put 2 cup hot boiled water.
4. Shut lid and cook rice.
5. Put coriander and coconut.

Chicken Pulao

Ingredients - 3 cups of rice, dalchini 5-6 sticks, cloves 7-10, 7-8 elaichi, 750gm - 1 kilo chicken, ginger garlic paste (1+1 tbsp), ground green chilli, coriander, cashews, khismis (bedane), salt, 4 mid sized onions.

Procedure -

1. Put 1 cup of oil in a big vessel. Heat it and put 5-6 dalchini sticks, 8-10 cloves, 7-8 elaichi for fodni.
2. Then put the ginger garlic paste, 2 tbsp green chilli paste, turmeric, 3 tbsp salt, chicken pieces.
3. Let it cook for a couple of minutes.
4. Make 4 pieces of the onion, and put it in the chicken. Put the cashews(1/4 cup) and khismis(1/4 cup) as well.
5. Cook it for a couple of minutes while stirring it.
6. Then put the washed 3 cups of rice.
7. Pour 6-7 cups of hot water.
8. Cook it well, and then if needed add fried onion and coriander on top.
9. Ready to serve.

Sabudana Khichadhi

Ingredients - 3 cups of sabudana, 1/2 cup of peanuts, 3-4 green chillis, Cummin seeds, Salt

Procedure -

Soak the sabudana(topiaca) in water for about 2-3 hours ( or overnight). Fill up the container containing the topiaca till about 1/2 cm above the topiaca.

1.Grind and crush the peanuts and 2 green chillis through a blender/mixed. Make a fine crush of the peanuts.
2. Heat oil/ghee in a pan.
3. Add some cummin seeds, and chopped 1-2 green chillis after heating the oil enough ( not too hot, not too less)
4. Add the sabudana to it, and at the same time add the peanut-chilli mixture to it.
5. Mix it thoroughly and add some salt to taste. Also add some sugar if you would a sweet taste to it.
6. It is ready to be enjoyed.