Sunday, 26 July 2020

Sweet and sour Amla Chutney

There is a lot written and said about importance of Amla or Indian gooseberry. And when you are looking for options to get the much needed vitamin C in your daily food, what best can be there than amla. 
Today I am sharing a quick Amla chutney  that can be easily stored for couple of weeks in refrigerator and tastes great with paratha, daal-rice or phulka.
So let's make it!

1. Around 200 g of Amla
2. 1 cup grated jaggery 
3. 1 tbsp red chili powder
4. 1/2 tbsp jeera
5. Salt to taste 

1. Wash and place the amla in a vessel. Add water to pressure cooker and keep the amla vessel in the cooker. Do not add water to amal directly. Cook the amla for 2 whistles 
2. After the pressure escapes, remove the amla seeds by gently pressing it with fork. Cool the amla completely 

3. Now add red chili, salt, jaggery, jeera and cooked amla to mixer jar and grind to smooth paste 
Our alma chutney is ready!

Store it in a glass jar or steel container in refrigerator. Enjoy with any meals!

Sunday, 28 June 2020

Masala Corn Sticks

1. 1 cup maze flour 
2. 2 tbsp maida
3. 1 tbsp red chili powder 
4. 1 tsp jeera
5. Salt to taste
6. Oil for frying 
7. For masala mix: 1 tsp red chili powder, 1/2 tbsp pepper powder, 1/2 tbsp aamcur powder, pink salt

1. Mix maze flour, maida, salt, red chili powder, jeera and 1 tsp hot oil together. Add little water at time and make soft dough.
Maze flour is not very fine, so you dough will be somewhat crumbly, but that is fine. Use water as needed to keep it moist 
2. Heat oil in kadhai 
3. Roll long cylindrical strips of the dough and cut them in small pieces.
4. Fry in hot oil on medium flame till crisp. Drain on absorbent paper. Repeat for all the sticks
5. Add the masala mix together and sprinkle in on the sticks when the sticks are slightly warm. Toss together well.

Crispy masala corn sticks are ready. Enjoy it with hot tea or coffee.

Friday, 19 June 2020

Savoury Vegetable Muffins

Tasty savoury muffins have it for breakfast or as tea time snacks. Very easy to make or I say bake!!!

1. 2 Cup fine rava( 0 number rava or chiroti rava, I learned these names recently 😊)
2. 1/2 cup whole wheat flour 
3. Atleast any 3 of these vegetables (you can experiment with different veggies)
2 tbsp finely chopped carrot
2 tbsp green peas
2 tbsp finely chopped cabbage 
2 tbsp finely chopped French beans
2 tbsp sweet corn
2 tbsp finely chopped capsicum 
4. 1 tbsp finely chopped garlic
5. 1 tbsp salted butter 
6. 2 tbsp red chilli powder 
7.  1 tbsp turmeric powder (optional)
8. Salt per taste 
9. 2 tbsp sour curd
10. 1 tbsp oil
11. 1/4 th tbsp cooking soda or eno

1. Mix all ingredients except butter, garlic and eno in one large bowl 
2. Slowly add water and mix together to form batter of cake consistency 
3. Covers and rest the batter for 15 minutes 
4. Add soda/eno and mix gently 
5. Grease muffin tray with oil and dust it with some wheat flour, add spoonful of batter in each part
6. Melt the butter and add finely chopped garlic to it and keep aside 
7. Preheat oven for 10 minutes at 180° and bake muffins at 180° for 7-8 minutes 
8. Take out muffins and apply butter-garlic mix all over it
9. Bake for another 5 minutes. Check by inserting a toothpick. If it sticks to toothpick, you can cook for another 3-4 minutes and check again.
Serve yummy hot savory muffins with tomato ketchup!

Friday, 5 June 2020

Tamrind kadhi ( चिंचेची कढी)

Kadhi is one satisfying side dish that can lift your moods almost immediately and also soothes your digestive system. Kadhi is made with buttermilk mostly and each region has it's variations of making kadhi taste unique.

1. 1/4 cup tbsp tamrind soaked in a cup of lukewarm water for 10-15 minutes 
2. 3 tbsp besan
3. 2 tbsp grated jaggery
4. Few curry leaves 
5. 1/2 tsp rai 
6. 1/2 tsp jeera 
7. 1/2 tsp  methi Dana
8. 1/2 tbsp turmeric powder 
9. 1 tbsp red chili powder 
10. Sallt to taste 
11. 2 tbsp oil

1. Make tamrind pulp with soaked tamrind in same water. Discard the solid pieces of tamrind after removing all pulp
2. Add the besan to this tamrind water and mix well so that no lumps are left
3. Add salt, red chilli powder and mix well and keep aside 
4. Heat oil in pan, add rai, jeera and curry leaves. Add methi dana and let it fry well
5. Add turmeric powder and give it a quick stir 
6. Add tamrind and besan mix to this. Add another 1/2 to 3/4th cup water to adjust consistency to that of kadhi.
7. Add grated jaggery and mix well
8. Bring to boil

Serve hot with rice or khichadi.

Saturday, 16 May 2020

Spicy paratha (गोडा मसाला पराठा)

With lockdown everyone is looking to cook with minimal ingredients or with available ingredients. At kitchenkatta 
it has always been my focus to cook with minimal, simple ingredients. So here is one more such recipe for you all.

For making paratha dough 
1. 2 cup whole wheat flour 
2. 2-3 tbsp kasuri methi
3. 1 tbsp turmeric powder 
4. 2 tbsp red chili powder 
5. 1 tbsp oil to add in dough making 
6. 1/2 tbsp jeera
7. Salt to taste
8. Water as needed 

For masala 
1. 2 tbsp Maharashtrian goda masala 
Alternatively you can use garam masala mixed with 1/2 tbsp red chili powder 
2. 2 tbsp oil 
Make thick paste of the goda masala in oil and add pinch of salt to it

Oil for cooking 

1. Mix all ingredients of paratha dough except water together in a bowl. Add little water at a time and make soft dough like roti dough. Apply 1 tbsp oil and knead the dough well. Cover and rest it for 15 minutes 
2. Divide dough in equal parts. Roll a ball in round shape and apply the goda masala paste all over

3. Fold the paratha as shown below to give a square shaped parata 

4. Gently roll the paratha keeping the shape, apply dry flour as needed while rolling 

5. Heat tava and cook the paratha on both sides applying oil

Repeat for all paratha. Chatpata spicy paratha is ready. Serve with rita of your choice or simple fresh curds.

Saturday, 2 May 2020

Sweet corn, palak , paneer pulav with bujia sev raita

There are times when you need to prepare simple and quick meals and this one is handy not just during lockdown but any day when you are running really busy. With little preparation you can make this rice really quickly.  And yes, you don't have to blanch spinach and it does not taste raw.

For pulav:
1. 1 bowl of fresh palak leaves
2. 1/2 cup sweet corn kernels
3. 1/2 cup paneer cubes
4. Few garlic cloves
5. 1 medium onion cut into long slices
6. Cooked rice, 3 cups
7. 1 tsp jeera
8. 1 tbsp red chili powder
9. 2 tbsp sambar powder
10. 4 tbsp oil
11. Salt to taste

For Raita
1. 1 cup fresh curd
2. 1/2 tbsp chat masala
3. 1/2 tbsp sugar
4. Salt to taste
5. Red chili powder for garnish
6. 1/2 cup aloo bhujia sev

1. Add garlic cloves and chopped palak to mixer jar and puree it
2. Heat a non stick tava or pan, and add 1 tbsp oil, add paneer cubes and roast it till slightly brown on both sides. Off flame and keep it aside
3. Heat a pan, add remaining oil and add jeera to it.
4. As it crackles, add onion slices and fry till golden
5. Add sweet corn kernels, cover and cook till they turn soft
6. Now add the palak puree and mix well.
7. Add red chili powder, sambar powder and salt, mix well. Cook till palak puree turns slightly darker in color and starts leaving oil from sides
8. Add cooked rice and mix well
9. Add paneer cubes and mix well. You can also sprinkle some salt on paneer cubes before adding
Cover and let it cook on steam for few minutes
Sweet corn, palak paneer pulav is ready

For preparing raita, mix curd, chat masala , salt, sugar in a bowl. Add bhujia sev, preferably before serving to keep the crunch. Garnish with red chili powder and serve with the pulav.

Sunday, 26 April 2020

Oats shake with mangoes and crunchy muesli

Simple and filling breakfast for busy morning, this oats shake is filling and satisfying

1. 1/2 cup rolled oats 
2. 2 cup milk
3. 1 cup freshly chopped mango pieces 
4. 2 tbsp muesli 
5. 3 tbsp honey or dates syrup 

1. Mix oats and milk, 2 tbsp honey or dates syrup and make the shake. You can add couple of ice cubes 
2. Pour the milkshake in 2 glasses, top it with chopped mangoes, and 1 tbsp muesli each. Add remaining honey or dates syrup on top
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