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Aamhi Saare Khavayye

'Do watch Chef Devwrat's Innovative, interesting recipes & Carving on Z Marathi's popular cookery show 'Aamhi Saare Khavayye' on every Friday at 1.30 pm.

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The knife for carving should be held like a pencil is held is for writing. This pencil hold gives you a better control of your tool.
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Lemon Coriander vegetable soup
Kurkurit makyache pakode
Crispy onion rings recipe(eggless)---Kids favorite
Karwari prawns
Shahi Mangodi paneer biryani (Biryani festival recipe)
Honey almond frozen yoghurt

Lemon Coriander vegetable soup

Ginger chopped 1 tsp
Garlic chopped 1 tsp
Green chili chopped 1 tsp
Cabbage/carrots/beans/cauliflower (chopped) 100 Gms
Cornflour 2 tsp
Sesame oil 1 tsp
Salt 1 tsp
Sugar 1 tsp
Coriander 1 bunch
Fried noodles (optional) 50 Gms
Water 3 cups

1 Heat some oil in a sauce pan or any other handi.
2 Add chopped ginger, garlic, and sauté well. Add chopped vegetables.
3 Add water, boil. Add salt and sugar.
4 Once vegetables are cooked, add cornstarch dissolved in some water. Check the thickness and the seasoning.
5 Squiz lemon. Turn off the gas. Add chopped coriander leaves, and few drops of sesame oil.
6 Boiled noodles can be added as per liking.
7 Serve hot.

Kurkurit makyache pakode

Kashmiri chili paste 2 tsp
Ginger garlic paste 2 tsp
Rice flour 1 tsp
Besan 1 tsp
Baby corn 200 Gms
Lemon 1 no
Coriander 1 bunch
Salt 1 tsp
Curry leaves 1 bunch

1 Slit baby corns lengthwise in two pieces. If it is too long, cut in smaller pieces.
2 Make a marination using red chili paste, ginger garlic paste, gram flour, and rice flour. Add salt, lemon juice, chopped curry leaves and coriander.
3 Add baby corns to this mix. Coat well.
4 Deep fry in hot oil. Sprinkle some chat masala. Serve along with green chutney.

Crispy onion rings recipe(eggless)---Kids favorite

Maida 150 gms
Corn flour 1 tsp
Baking Powder 1 tsp
Milk Toned 1/2 tsp
Malai or cream 1 tsp
Water 200 gms
Onion (big size round) 3 no
Green chilies chopped 2 no
Chaat masala 1 tsp
Red chilli powder 1 tsp
Grated cheese 50 gms

1 Make a batter suing mentioned ingredients.
2 Slice onion (4 to 6 mm thick discs).Separate rings.
3 Dip the rings in batter and deep fry till golden brown; take it out on paper.Sprinckle some chaat masala on top.
4 Make a tower using rings, and insert lettuce in it. Garnish with colored peppers. Serve along with special sauce.

Karwari prawns

Prawns (medium) 8 no
Turmeric 1 tsp
Ginger garlic paste 40 gms
Tamarind water 50 ml
Kashmiri red chilli paste 40 gms
Egg 1 no
Maida 2 tsp
Salt 1 tsp
Rice flour 80 gms
Rawa 40 gms
Coriander 1 bunch

1 Devein prawns, slit it and make it flat using knife
2 Marinate prawns with turmeric, ginger garlic paste, salt and tamarind water. Keep aside for some time.
3 Make a batter using red chili paste, egg and Maida.
4 Deep prawns in egg batter and crumb it using Rawa and rice flour mix.
5 Deep fry prawns and serve with green chutney.

Shahi Mangodi paneer biryani (Biryani festival recipe)

For Rice  
Basmati rice 250 gms
Green cardamom 5 no
Black cardamom 1 no
Bay leaf 1 tsp
Cinnamon 1 stick
Cloves 5 pcs
Milk 1 cup
For biryani masala  
Mangodi 150 gms
Paneer 100 gms
Cashew nuts whole 50 gms
Ghee 150 gms
Green chilli slit 2 no
Ginger garlic paste 20 gms
Turmeric 1 tsp
Garam masala 1 tsp
Red chilli powder 1/2 tsp
Yoghurt 200 gms
Salt 1 tsp
For garnish  
Fried onions 25 gms
Mint bunch (15 Gms)
Ginger shredded 15 gms
Tomato chopped 1 no
Kewda water 1 tsp
A pinch of Saffron dissolved in ¼ cup of milk  

Plain Yoghurt or Vegetable raita

1 Boil 1 liter of rice, add milk, whole garam masala, salt, rice. Cook rice till it is done, strain.
2 Heat some ghee in handi, fry mangodi till golden brown, remove, and keep aside. I n same ghee, add ginger garlic paste, green chillies, turmeric, red chili powder and garam masala. Add mangodi.Saute well. Add yoghurt, paneer, salt, and if required cup water.
3 Once this mix is ready, simmer the heat. In the handi with mangodi mix, Sprinkle ginger shredded, mint, coriander, fried onions, green chillies, tomato.Spread rice evenly on top. Sprickle saffron milk on top. Cover with moist cloth on top. Cover handi with lid. Cook in slow fire for 10 to 15 minutes. Serve hot with vegetable raita.

Honey almond frozen yoghurt

Milk 1 katori
Sugar 1/2 katori
Honey 2 tsp
Thick curd 1 katori
Chopped almonds 8 no
Custard powder 1 tsp
Nutmeg 1 pinch
Salt 1 pinch

crushed dry fruit chikki, red cherry, and mint.

1 Mix together milk, custard powder and sugar, whisk together.
2 Heat this mix on gas, once it is thick, remove from gas, cool down.
3 Once it is cold, fold in curd, honey, nutmeg powder, chopped almonds.
4 Keep in freezer for 4 to 5 hours, demould it Garnish with crushed dry fruit chikki, cherries, mint and serve.

 For Crispier Puris Add a teaspoon of Semolina / Rava and 1 teaspoon of Rice flour to the wheat flour while kneading  
 Overripe Tomatoes Dip them in cold water, add some salt and leave overnight. They will be fresh and firm to the touch the next day.  
 Avoid Sticky Rice :
Wash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice to remain separate.
Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate.
 Retaining the "whiteness" of white rice : While cooking rice add a few drops of lemon juice. The color of the grains become bright white.  
 Remedy for Salty Curry : Wash a potato. Cut into two. Place a the two halves of the raw potato in the curry and it will absorb the extra salt.  
 Chapattis reheated with a little water on the tava become as good as fresh. If reheated with oil they will be crisp.  
 Add a handful of rice flour to bhajia batter for crisper and less oily bhajias.  
 To make crispy dosas add soaked fenugreek seeds to the ingredients while grinding and some sugar.  
 To cook white and fulffy rice add a few drops of lemon juice while cooking.  
 To avoid dosas from sticking to the pan apply oil to the pan the night before.  
 To make the meat tender add a piece of raw papaya while cooking.  
 To reduce the excess salt put in a curry add potatoes.  
 If you are using pepper in any dish add lesser salt than is required.  
 If you boil vegetables in water, do not throw the water, keep it to make gravies.  
 Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time  
 When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender  
 Wash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice to remain separate  
 If batter of any bhajias tends to become too thin, wet a slice or two of bread, press out all excess water, and mash it into the batter. This will help greatly in thickening the batter  
 Never beat idli batter too much just before spooning into moulds. Just spoon as is. The air already incorporated while rising is lost and idlis may not be as soft as they should be.  
Copyright © 2009 Devwrat Jategaonkar Content and designing by Ketaki Amrapurkar Jategaonkar