Kavath is the Marathi name for Wood Apple or Elephant Apple. It is called as Kaitha / Kath Bel in Hindi, Kothu in Gujarati and Kapittha in Sanskrit.

Kavath is a highly nutritious with a wide range of health benefits. The ripe fruit tastes delicious with a sweet and slightly sour flavour just like the fruit Bor/Indian Jujube. It is used to make jams, jelly, beverages or even chutneys. The outer shell of this fruit is very hard and needs to be broken with a heavy object like a pestle!

I recently came across this fruit at an exhibition where stalls from many states of India are put up. It’s chutney too was being sold at the stall. After tasting it, got the recipe from the lady selling it. Hence, I decided to buy the fruit and make the chutney myself! The final product is a delicious sweet chutney which I suppose can be consumed in it’s own too!

For some more delicious chutneys, check out the following recipes too….

  1. Spicy Chilli Garlic Chutney
  2. NKGSB Style Lasni Chutney
  3. NKGSB Style Sweet And Sour Raw Mango Chutney

Here’s the recipe for the nutritious Kavath Chutney….
Prep Time : 15 min

Yields : 3/4 cup Chutney


  • 3/4 cup Kavath Pulp (Pulp of 1 Kavath)
  • 1/4 cup Jaggery
  • 1/4 tsp Red Chilli Powder
  • Black Salt To Taste


  1. For Kavath Chutney, break the fruit with a heavy pestle.
  2. Scrape the inner pulp into a bowl.
  3. Try to discard as many seeds as possible.
  4. Transfer the pulp to a mixer grinder and pulse it a few times.
  5. Add the black salt, red chilli powder and the grated jaggery and give it a few more pulses.
  6. Adjust sweetness and spiciness as desired. Transfer it to an airtight container and store it in the refrigerator.

Kavath :

Inner Pulp :

Chutney :



Kulith i.e. Horsegram is a miracle superfood. It has a high nutritional value and has various health benefits. Kulith beans are used to make a gravy vegetable. Similarly, in Maharashtra, it’s flour is used to make a gravy of semi solid consistency, called Pithla.

The process is almost similar to Besan Pithla. But as horsegram has a distinct flavour, it makes this Pithla delicious in a different way. This is a dish to be relished specifically during winters. Kulith is said to create heat in the body and hence it is better to be avoided during summers.

For some more nutritious dishes, do check out the following recipes too….

  1. Methi Chi Bhaaji
  2. Navalkol Chi Bhaaji
  3. Farasbichi Bhaaji
  4. Hrushi Chi Bhaaji

Here’s the recipe for Kulith Pithla….

Prep Time : 10 min

Cooking Time : 15 min

Serves : 4-5

Cup Used : 200 ml


  • 3/4 cup Kulith Pith (Horsegram Flour)
  • 2 1/2 cup Water …. Approximately
  • 1 Large Onion…. Finely Chopped
  • 1/2 tsp Turmeric Powder
  • 3 Kokum
  • Salt to taste

For The Tempering :

  • 1 tbs Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 5 Garlic Cloves…. Finely Chopped
  • 1 Green Chilli ….. Chopped


  1. To make Kulith Pithla, mix the kulith flour with water, adding a little at a time.
  2. Whisk well to remove any lumps.
  3. Heat a saucepan and add oil to it. Add the mustard seeds and as soon as they splutter, add the asafoetida.
  4. Add the finely chopped garlic and the green chillies and saute for a few seconds.
  5. To this, add the chopped onions and saute till translucent.
  6. Add the turmeric powder and saute further for a while.
  7. Add the kulith flour paste and salt to taste. Add the kokum and stir.
  8. Bring to a boil stirring constantly. When it reaches a rolling boil, reduce the flame and simmer for a few minutes.
  9. The gravy should be of medium thick consistency. If in the end, the gravy becomes too thick, add some water to adjust and check seasoning.
  10. Switch off the flame and garnish with chopped coriander leaves.
  11. Serve this delicious and nutritious Kulith Pithla with Bhaakari and steamed rice along with some Mulyaachi Koshimbir by the side!


Hurdaa is basically tender sorghum which is available in winters in some rural areas of Maharashtra. It is picked when tender and consumed by roasting or by converting into flour. As it is juicy and tender, it tastes delicious when roasted and combined with either peanuts chutney and sev or with chopped onions and tomatoes and some sev.

Jowar i.e. sorghum is highly nutritious and a part of staple diet in rural areas. This recipe uses the hurdaa pith i.e. tender sorghum flour which has a low glycemic index and is a great option for breakfast or evening snack! Sometimes this flour is available with the besan or moong daal flour as well as with the turmeric powder already added to it. In such a case omit those ingredients from the following recipe as they are already included in the flour itself.

Nowadays, hurdaa parties are arranged in in some rural areas where people from cities interested in such food can visit and relish the delicious hurdaa!

For some more varieties of thalipeeth, do check out the following recipes too….

  1. Phodshiche Thaalipeeth
  2. Taandalaache Thaalipeeth
  3. Whole Wheat Methi Thaalipeeth
  4. Mulyaache Thaalipeeth

Here’s the recipe for Hurdyaacha Thaalipeeth…..

  • Prep Time : 25 min
  • Cooking Time : 6 min
  • Serves : 4
  • Cup Used : 200 ml


  • 3 1/4 cups Hurdaa Pith (Fresh Sorghum Flour)
  • 1/4 cup Moong Daal Flour/Besan
  • 1 1/4 cup Chopped Paalak (Spinach)/Methi (Fenugreek leaves)/Corriander Leaves
  • 3 large Onions….. Finely Chopped
  • 4 Green Chillies …. To be adjusted as per preference
  • 12 large Garlic Cloves
  • 1″ Ginger
  • 3/4 tsp Turmeric Powder
  • Salt to taste
  • Oil for roasting
  • Homemade butter as required


  1. For Hurdyaacha Thaalipeeth, first make a paste of garlic, ginger and green chillies.
  2. Rinse the spinach/fenugreek/corriander leaves and drain out all the water. Chop finely and set aside.
  3. Transfer to a mixing bowl, all the mentioned ingredients alongwith the green chilli and ginger garlic paste and chopped leafy greens except the oil and butter.
  4. Knead to a soft spreadable dough using a little water. Divide into 8 equal parts and set aside.
  5. Grease a butter paper or use a tightly squeezed wet kitchen towel to make the thaalipeeth.
  6. With greased hands spread a ball of dough on the greased butter paper into a slightly thick, medium sized disc. Make three holes in the centre with the tip of a finger.
  7. Heat a cast iron griddle and grease it with some oil.
  8. Grease your palms and transfer the disc on to it. Drizzle some oil and cover it with a lid.
  9. Roast on medium heat till the bottom side is browned.
  10. Drizzle some oil and flip the thaalipeeth. Using a spatula, apply pressure on the edges and the whole thaalipeeth, and roast the flipped side well.
  11. Transfer it to a serving dish and smear some fresh homemade butter on top.
  12. Serve this delicious Hurdyaacha Thaalipeeth with some Mirchi Cha Thecha and some Vaangyaacha Bharit!


Mirchi Cha Thecha is a traditional Maharashtrian chutney made from green chillies and garlic. It is also called as khadaa by some. Many variations in the same thecha can be found in different regions. For the same thecha, in some regions, even roasted peanuts are used in the preparation process.

This thecha can be made less spicy, just the way I have done here, by using the long, light green, less spicy variety of green chillies. Generally, it is made quite spicy by using the dark green, spicy chillies. This thecha is quite common in many rural areas and other regions of Maharashtra and is relished with thalipeeth or even Bhaakari!

For some more chutneys, do check out the following recipes too…..

  1. Rajasthani Lehsun Ki Chutney
  2. Sukki Lasni Chutney
  3. Sweet And Sour Coconut Chutney
  4. Sweet And Sour Dates And Tamarind Chutney

Prep Time : 5 min

Cooking Time : 8 min

Yields : 1/2 cup

Cup Used : 200 ml


  • 10 – 12 Long Green Chillies
  • 12 medium Garlic Cloves
  • 1/2 tsp Cumin Seeds
  • Salt to taste
  • 1/4 – 1/2 tsp Lemon Juice
  • 1 1/2 tsp Oil


  1. For the Mirchi Cha Thecha, break away the stems of the chillies and rinse them. Drain well and set aside.
  2. Cut the crown of the chillies and discard it. Cut the chillies into 1″ pieces and set aside.
  3. Heat a kadhai and add the chopped chillies to it. Saute for about 4 min on medium heat till brown spots appear on them.
  4. Add 1/2 tsp oil and saute further for a minute. Transfer the roasted chillies to a dish.
  5. In the same kadhai, add 1 tsp oil and heat it. Add the cumin seeds and let them splutter.
  6. Add the garlic cloves and saute for a minute. Add the chillies to this and saute. Switch off the flame and let the mixture cool down.
  7. Crush this mixture in a mortar and pestle adding regular or sea salt to get a slightly coarse paste.
  8. Add the lemon juice as per taste and store in a container. Refrigerate till further use.
  9. Serve it with Mulyaache Thaalipeeth or Methi Thepla or even with your meals to add that extra zing!


Mataar as green peas are called in Marathi language, are abundantly available in the market in the winter season. Fresh, tender peas are sold at reasonable prices, whereas in the rest of the year we pay a hefty sum for the same! The peas available in this season are sweet in taste and give a delicious flavour to the dish to which they are added.

Few years back or say in our childhood, mataar would be available only during the winters, unlike today when they are sold all year round. But then the quality of the mataar sold out of season isn’t that good comparatively!

In the olden days, we would make the most of mataar by making as many dishes we could, when they were in season. I remember, my mom would make this particular Mataar Rassa with Bhaakari for sure! I have used some aromatic spices here, which are to be directly roasted and ground along with the coconut. This gives the curry a very aromatic and delicious flavour!

For some more delicious dishes, do take a look at the following recipes too…..

  1. Mix Vegetable Korma
  2. Vaangyaacha Bharit
  3. Mugaacha Birda
  4. Paapdi Chi Bhaaji

Here’s the recipe for Mataar Chi Rassa Bhaaji…..

Prep Time : 15 min

Cooking Time : 30 min

Serves : 4


(A) For The Mataar Rassa :

  • 2 1/4 cups Green Peas (Mataar/Mutter)
  • 1 large Potato
  • 1 Medium Onion
  • 1/2 Large Tomato
  • 3/4 tsp Ginger Garlic Paste
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Tamarind
  • Salt to taste
  • Corriander Leaves for Garnishing

To Be Roasted :

  • 3 Cloves
  • 4 sticks Cinnamon (1″ each)
  • 3 Black Peppercorns
  • 2 Green Cardamoms
  • 2 Dry Bedgi Chillies
  • 2 Dry Kashmiri Chillies
  • 1/2 small Onion
  • 1/4 cup Fresh Grated Coconut
  • 1/2 cup Dry Grated Coconut
  • 1 tbs Oil

For The Tempering :

  • 2 tbs Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 1 sprig Curry Leaves

(B) For The Mix Flour Bhaakari :

  • 1 3/4 cups Rice Flour
  • 3/4 cup Jowar Flour
  • 1/2 cup Bajra Flour
  • 3/4 tsp Salt
  • 3 cups Water


  1. To make Mataar Chi Rassa Bhaaji, heat a kadhai and add oil for roasting to it. Add the whole spices separately and roast them slightly. Transfer to a dish to cool down.
  2. To the same oil, add the sliced onion and saute till translucent.
  3. Add the grated fresh coconut and saute till slightly browned.
  4. Now, add the grated dry coconut and saute till the entire mixture is further browned a bit more. Set aside to cool down.
  5. In the meantime heat a saucepan for cooking the vegetable and add oil to it.
  6. When it heats up, add the mustard seeds. As soon as they splutter, add the asafoetida and curry leaves.
  7. Add the chopped onions and saute till translucent. To this add the ginger garlic paste and saute for a while.
  8. Add the turmeric powder and mix. Add the chopped tomato and saute. Cover and cook till the tomato is mushy.
  9. Add the cubed potatoes and mix well. Add hot water till the potatoes are immersed.
  10. Cover and cook till the potatoes are half cooked. Add the green peas and some hot water till the level of the peas.
  11. Cover and cook on medium heat till the peas and potatoes are well cooked, stirring occasionally.
  12. Grind the roasted spices and onion coconut mixture along with the tamarind, using water as required to get a smooth paste.
  13. Add this to the cooked vegetable. Mix and add water as required to get a gravy of medium thick consistency.
  14. Add salt to taste and mix. When the curry comes to a rolling boil, reduce the heat and simmer for a few minutes.
  15. Switch off the flame and garnish with chopped coriander leaves.
  16. To make the Mix Flour Bhaakri, heat 3 cups Water. When it reaches a rolling boil, lower the flame and add the flours and salt to it.
  17. Stir and cover with a lid for about a minute. Uncover and stir again. Cover and set aside for about 10 minutes.
  18. Knead the dough while it’s still hot and divide into 8 equal parts. Roll each into a round ball and keep covered till further use.
  19. Using a rolling pin, roll a single dough ball into a round disc, as you would roll a roti. Use whole wheat flour as required for dusting
  20. Transfer it to a hot griddle and cook the bottom side, till small bubbles appear on the top surface.
  21. Flip it and increase the heat. Cook till brown spots appear on the bottom flipped side.
  22. Flip again and roast it on high flame, giving pressure on it’s edges with a spatula.
  23. When the bhaakari puffs up and brown spots appear on the bottom flipped side, transfer it to a serving dish and apply some homemade ghee over it.
  24. Repeat these steps for all the remaining dough to get 8 soft bhaakari.
  25. Serve this delicious Mataar Chi Rassa Bhaaji with hot Mix Flour Bhaakari and some onion cucumber salad by the side!


Today is India’s Republic Day and it will be celebrated with great honour and pride. Kids will be going early to school for the Flag hoisting ceremony and the rest of the day will be a holiday. Just like the tradition continues for years, the Republic Day parade at Delhi will be broadcasted on National television. It is a treat to watch it and it’s been my favourite for ever.

Pasta is almost everyone’s favourite and what more can one want if it’s healthy too!? Though I love traditional food a lot, especially from all over India, I always yearn to create something new too. But not at the cost of health!

Found this multigrain fusilli pasta in a shop and decided to use it in my next experiment! On this occasion of Republic Day, I prepared this tri coloured pasta combining pastas made in three different sauces with healthy ingredients, trying my best to keep it healthy!

For some more delicious dishes for a party, do take a look at the following recipes too……

  1. Tiranga Paneer Tikka
  2. Pasta In White Sauce
  3. Crispy Chicken Burger
  4. Burnt Garlic Hakka Noodles With Vegetables
  5. Tandoori Chicken Coleslaw Toast Sandwich

Here’s the recipe for the delicious Tiranga Pasta….

Prep Time : 40 min

Cooking Time : 40 min

Serves : 5-6

Cup Used : 200 ml


  • 2 1/2 cups Multigrain Fusilli Pasta
  • 1 1/4 ltr Water (for cooking Pasta)
  • 2 tsp Salt
  • 1 1/2 tbs Oil

For The White Sauce :

  • 1 1/2 tbs Butter
  • 1 1/2 tbs Whole Wheat Flour
  • 1 1/2 cups Milk
  • 1 tsp Mixed Herbs
  • 1/2 tsp Black Pepper Powder
  • Salt to taste

For The Red Slow Roasted Tomato Sauce Click On The Below Link :

For The Green Spinach Sauce :

  • 1/2 bunch Spinach (Paalak)
  • 10 Almonds (Blanched And Peeled)
  • 3/4 tsp Mixed Herbs
  • 1/4 tsp Black Pepper Powder
  • Salt to taste

For The Red Pasta :

  • 1 3/4 cups Boiled Pasta
  • 1/2 Red Bell Pepper
  • 1/2 medium Onion…. Finely Minced
  • 1/4 tsp Black Pepper Powder
  • Mixed Herbs as desired
  • 3/4 cup Red Slow Roasted Tomato Sauce Sauce
  • 1/4 cup White sauce
  • Salt to taste
  • 1 tbs Olive Oil
  • 1 tbs Butter

For The White Pasta :

  • 1 3/4 cups Boiled Pasta
  • 1/2 medium Onion …. Diced
  • 75 gm Mushrooms …. Squared
  • 3/4 cup Tofu …. Diced
  • 1/4 tsp Black Pepper Powder
  • Mixed herbs as desired
  • Salt to taste
  • 1 tbs Olive Oil
  • 1 tbs Butter
  • 3/4 cup White Sauce

For The Green Pasta :

  • 1 3/4 cups Boiled Pasta
  • 2 Large Garlic Cloves
  • 1/2 medium Onion …. Diced
  • 1/2 Green Bell Pepper …. Diced
  • 1/2 cup Broccoli Florets
  • 1/2 cup Diced Zucchini
  • 2 Basil Leaves…. Finely Chopped (optional)
  • 1 tbs Celery…. Finely Chopped (optional)
  • 1/4 tsp Black Pepper Powder
  • Mixed Herbs as desired
  • 1/4 cup White Sauce
  • 1 tbs Olive Oil
  • 1 tbs Butter
  • Salt to taste


  1. To make Tiranga Pasta, start with making the white sauce first and at the same time, roasting the tomatoes for the red sauce.
  2. Heat the olive oil and add the crushed garlic, deseeded dry red chillies and the mixed herbs. Mix well and set aside.
  3. Halve the tomatoes and the onion and place them on a greased baking tray with the cut side facing upwards. Drizzle the infused olive oil along with the garlic and chillies on them.
  4. Sprinkle some sea salt and bake in a preheated oven for about 30 minutes at 220° C.
  5. In the meantime, to make the white sauce, heat a saucepan and add oil and butter to it. When it heats up add the whole wheat flour and saute. Whisk well so that there are no lumps.
  6. Add the milk, very little at a time and keep whisking to smoothen out any lumps.
  7. Add the mixed herbs, pepper powder, and salt to taste. When the sauce thickens out a bit, switch off the flame and set aside. It might yield approximately 1 1/2 cups sauce.
  8. Next, to make the green spinach sauce, blanch it for two minutes in hot water and then immerse in ice cold water. Drain and set aside.
  9. Blanch almonds in a similar manner and peel them. Grind them together with the blanched spinach to get a smooth paste. It will yield approximately 3/4 cup paste. Set aside till further use.
  10. When the tomatoes are roasted, cool and grind them to get a smooth paste along with the sugar and salt to taste. Set aside till further use.
  11. Now for the final step of making the Tiranga Pasta, start with boiling the pasta.
  12. Heat water for cooking the pasta and add salt and oil to it. When it comes to a rolling boil, add the pasta and stir.
  13. Boil till the pasta is al-dente. Reserve about 2 cups of the pasta water and drain the pasta. Rinse the pasta with normal water and set aside in a sieve.
  14. To make the red pasta, heat a saucepan and add oil and butter to it. Add the minced onion and diced red bell pepper and saute for about five minutes.
  15. Add the slow roasted tomato sauce, mixed herbs, pepper powder and mix. Add in the white sauce and mix well.
  16. Add boiled pasta, salt to taste and mix. If required add some reserved pasta water to dilute it a bit.
  17. To make the green pasta, heat another saucepan and add the oil and butter to it. Add the finely minced garlic and saute for about half a minute.
  18. Add the diced onion, green bell pepper and broccoli florets and saute on high heat stirring constantly. After about 4-5 minutes add the zucchini and saute further for a few minutes.
  19. Add the the spinach puree, mixed herbs, pepper powder and mix. Add in the white sauce, boiled pasta and salt to taste. Mix and add some reserved pasta water if required to dilute the mixture.
  20. To make the white sauce pasta, heat another saucepan and add the oil and butter to it. When it heats up add diced onions and mushrooms and saute on high heat. Saute till all the water released by the mushrooms evaporates.
  21. Add the diced tofu and some salt and pepper and saute for a minute or two.
  22. Add the white sauce, mixed herbs, pepper powder and mix. Check seasoning and adjust. If required, add the reserved pasta water to dilute it a bit.
  23. Serve this delicious and healthy combination of Tiranga Pasta on Independence or Republic Day to family and friends.
  24. Or serve it on any other other occasion for a delicious meal!

Note :

It is always advisable to reserve some of the water in which the pasts has been cooked, to be used in the preparation of the main dish.

Each of the above pasta types can be prepared individually using veggies of choice or even adding in some preferred non vegetarian food ingredient.

The slow roasted tomato garlic sauce and the white sauce can be prepared a day in advance and store in the refrigerator to be used later. This helps in considerable reduction in the overall preparation time and can ease the pressure a bit if cooking in large quantity for a party!


Sauces are such an important part of our cooking. Many a times they form the base of many dishes. There are a number of sauces made throughout the world, all varying as per the regions and their cuisines.

Slow Roasted Tomato Garlic Sauce is an absolutely delicious and versatile sauce with a shelf life of a few days too, if stored in a refrigerator. The slow roasting process creates a wonderful flavour as during the process, the flavours of all the ingredients assimilate well.

This sauce when mixed with a little white sauce, creates magic when used to prepare pasta. It can even be mixed with a little tomato ketchup or barbeque sauce to be used as a pizza sauce or even in grilled sandwiches with a veg or non veg filling of choice! And I suppose, it would work well in a baked casserole as well! We can still find ways to use it though, as it’s flavour creates umpteen choices!

Here’s the recipe for Slow Roasted Tomato Garlic Sauce….

Prep Time : 10 min

Cooking Time : 30 min

Yields : 1 1/2 cups


  • 5 Tomatoes
  • 1 small Onion
  • 5 large Garlic Cloves
  • 1/2 tsp Sea Salt
  • 3 Dry Red Chillies
  • 1/2 tsp Mixed Herbs
  • 3 tbs Olive Oil
  • 2 tsp Sugar
  • Salt to taste


  1. To make the Slow Roasted Tomato Garlic Sauce, heat the olive oil and add the garlic, red chilles and saute for a minute.
  2. Add the mixed herbs and mix well. Set aside till further use, so that all the flavours get infused in the oil.
  3. Halve the tomatoes and the onion. Place them cut side facing upwards on a greased baking tray.
  4. Drizzle the olive oil along with the garlic and red chillies on each of them
  5. Roast in a preheated oven for 30 min at 220° C.
  6. When done, set aside to cool.
  7. Grind the cooled ingredients to a fine paste, adding sugar and salt as required.
  8. Store in an airtight container in the refrigerator.