1 cup matki ,water, salt as required, 1/2 teaspoon turmeric, 1 tablespoon red chili pickles, 1 tbsp red chili powder, 1/4 tsp garam masala, 1/2 teaspoon coriander and cumin powder, 1  chopped onion, 4-5 garlic cloves, 1/2 inch ginger piece, 1/2 tomato chopped, Leaves 4-5 curry leaves,
1 tablespoon dry coconut powder, 3 tablespoons oil , Coriander leaves , 1/2 chopped onion to garnish


1 – Firstly, Wash and soak the matki overnight. Next day drain the pot the and place matki on a strainer for at least 9-10 hours to germinate.
2 -Then next day, wash the matki pot with some water and keep the pot or kadhai on a gas and bring the pot or kadhai to a boil. Add salt as required, 1/4 teaspoon turmeric and 3/4 cups of water. This process will take atleast about 15-20 minutes.
3 – After this Heat 1/ 2 tbsp oil in another pan. Add onion and let it turn brown.  After this add garlic, ginger, coconut ( dry), coriander leaves ( chopped) and tomato, turmeric and cashmere red chili powder and mix it well.
4 – After this turn off the gas flame and let the mixture cool down. Once the mixture cools down, grind it finely ( in a paste. Add a little water while grinding if necessary.
5 – And then heat the remaining oil in the same pan and put red chili powder, add the paste and cook till the oil separates it from the paste.
6 – And then now add coriander and cumin powder, garam masala and salt as required and then add boiled matki with its water and keep it to boil for 5 minutes on high flame.
7 - Garnish with chopped onion and coriander leaves ( chopped) . Serve it  with pav or bread. Squeeze a little lemon to taste more better.
Enjoy your special dish missal pav.




Ukadiche Modak

Ingredients :

To make ukadi cha modak,1 cup (150 gms) basmati rice flour, 1 cup water, Pinch of salt

To make a saran
1 cup wet coconut milk, A bowl of jiggery,2 teaspoons sugar,1/2 teaspoon cardamom powder, 4-5 drops saffron extract

Process :-

1 – Firstly, In a nonstick pan or kadhai, take all the ingredients needed to make the essence and combine all very well and cover it for at least half an hour.
2 – After this put the pot or kadhai on medium flame for at least half an hour and melt the jaggery and mix  till the saran turns into golden color.
3 – After this essence will be ready in 5 minutes. This essence or paste should be used for filling in Modak. Once it cools down completely.
4 – Then in a bowl, take 1 cup of water, add pinch of salt and bring to boil on a medium flame.
5 - Once the water boils, add rice flour and mix  it well for some time.
6 – After this Remove it  from the heat and cover for  at least 10 to 15 minutes.
7 - After 10 to 15 minutes, take the water and boil in a large pan and knead while it is hot.
8 - Add a some water as required and finally add a some oil to make a soft paste.
9 - Cover the lid till it becomes thick.
10 - Take as much water as you need in a pot or kadhai and keep it warm.
11 – And then boil and make a hollow shift with the help of both thumbs.
12 -  And then add one tablespoon of  filling in this  bowl,.
13 - After filling, the edges should be pinched and then the Modak buds should be removed.
14 – And now cover the bottom of the modak a little bit and shape it into a nice modak.
15 - Make all the modak in the same way as above.