Kela (Banana) Aappe


1 Banana mashed.

1 cup Rava.

1/2 cup Jaggery dissolved in 1/2 cup water.

2 tbsp Cashewnut pieces.

2 tbsp grated Coconut.

1 tsp Elaichi (cardamom) powder.

Ghee/Oil as required.


Mash banana,add all other ingredients except ghee and make a smooth batter.

Consistency of Batter should be like cake batter.

To make appe you will require a special griddle called appe patra,its a griddle with cavities in it.It is easily available in shops.

Heat appe patra,grease with little ghee/oil.Drop batter in the cavities with a small spoon.

Let it cook from one side,then flip over with help of  fork and cook till it turns light brown in colour.

Serve hot or cold….tastes good either way.

Happy Cooking !!!


Palak & Moong Dal Ke Cheelay


Cheela is one of the quick breakfast or brunch or evening snack one can make. You just need to mix everything and prepare the cheela. They also make for a healthy tiffin box snack.


1 cup Moong Dal (Yellow-skin less)

1/4 cup Urad dal.

1/2 cup Curd.

2 cups chopped Palak(Spinach)

1 cup sliced Onion.

2 Green chillies.

1 tsp Jeera.

1 tsp Saunf(Fennel).

1/4 tsp Haldi powder(Turmeric powder).

Salt to taste.



Wash & Soak Moong dal and urad dal together for 4 hours.

Add chopped chillies & Grind the dal to a smooth paste.

Add curd,salt,haldi & Chopped palak.

Heat 1 tbsp oil in a pan,add jeera & saunf.Add sliced onions and stir fry till onions turn brown.

Add browned onions to batter, consistency should be like dosa batter.

Heat a non stick griddle,smear little oil and make a pan cake.smear some oil on sides.

Flip over and cook till crisp.

Serve hot with green chutney and Tomato ketchup.

Tip:Grated carrot,chopped cabbage or coarsley grounded corns can also be used instead of spinach.

Happy Cooking !!!


Gajar Beet Pachadi(Gajar Beetroot Salad)


This dish I had first tasted at my friend Dr Pradnya Bedekar’s home…….I just loved it.

This is a typical Maharashtrian salad,usually served with authentic Maharashtrian meal.


1 cup grated Carrot.

1/4 cup Onion chopped(Optional).

1/4 cup grated Beetroot.

2 tbsp Shengdana kut(Ref glossary).

2 tbsp grated Coconut.

1/2 tsp Sugar.

Pepper powder to taste.

Salt to taste.

1 tbsp chopped Corriander leaves.

For Tempering(Optional)

1 tsp Ghee.

1/2 tsp Rai ( Mustard seeds).

6 Curry leaves.

pinch of Hing ( Asafoetida.)


Mix all the above ingredients in a bowl.Heat Ghee,add rai,hing and curry leaves.

Add to the mixture.Mix well.Garnish with chopped corriander leaves.Serve immediately.

Tip:Tempering is optional,can also be nmade without tempering.

Avoid adding onion if making on any auspicious occassion.

Happy Cooking !!!




Healthy Vegetable juice

This is a yummy vegetable juice which we daily have with our food…….


1 Cucumber chopped

1 Carrot chopped

2 Tomatoes chopped

1/2 Beetroot chopped.

Few sprigs of mint leaves.

2 pinch Rock salt.

Juice of 1/4 Lime.


Mix all the above ingredients in a mixie jar,add 1 cup water and blend to a fine puree.

Pour in a long stem glass,decorate with slice of carrot and mint leaf in toothpick and serve immediately.

Tip-This juice should be had within 20 minutes of making,or else the nutrients of this juice are lost.

Happy Cooking !!!