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

Sunday, 19 April 2020

Tomato saar

Tomato che saar is a traditional Maharashtrian tomato side dish/soup. It is yummy, easy to make and sure to lift your mood if you are looking for something to satisfy you taste buds. You can have it with rice, khichadi or just drink a cup of it for evening snacks time.

1. 4 medium tomatoes 
2. 1/4 cup fresh coconut pieces 
3. 3 cloves of garlic 
4. 1 tbsp red chili powder 
5. 1/4 th tbsp sugar
6. 1/2 tbsp cumin seeds 
7. 1 tbsp oil 
8. 1 tbsp ghee 
9. few curry leaves and 1 dry red chili 
10. Salt to taste 

1. Pressure cook tomatoes with some water for 2 whistles. Cool them completely. Peel of the skin and discard it.
2. In mixer, add cooked tomatoes, coconut pieces, garlic and grind to fine paste.  
3. In a pan heat 1 tbsp oil, add cumin seeds, curry leaves, red chilli to it. Add 1 tbsp ghee to this
4. Add the tomatoes, coconut paste, salt, red chili powder and sugar.
Add water to adjust consistency like that of soup
Bring it to boil. 
Serve hot!

Sunday, 12 April 2020

Crispy corn

Wanted to make something chatpata yet hutke today when I got my hand on the corn kernels that I had. So decided to make this crispy corn. This is easy to prepare, no mess recipe if you have air fryer at hand. I used my Samsung Smart Oven's Slim fry mode which is just perfect for this recipe and also has a pre-loaded setting for this dish. Though with the quantity I made, the exact timing of the pre-loaded setting was not sufficient, so I ended up cooking ~27 minutes on slim fry option.
If you have air fryer, you can use similar time, or keep checking every 10 minutes for crispiness. I am not specifying exact time here as I don't want to restrict the recipe to specific appliances.

It is also fine to shallow fry/deep fry the crispy corn, only in that case make sure your batter used for coating is slightly more moist than used for air frying option so that it does not spread in oil. Also make sure to fry in small batches. 

1. 2 Cup fresh sweet corn kernels
2. 4 tbsp corn flour 
3. 2 tbsp red chilli powder
4. 1 tbsp freshly ground black pepper powder
5. 1 tbsp honey
6. 1 tbsp lemon juice
7. Salt to taste
8. 6-7 tbsp oil (if deep frying, 1/2 cup oil for frying)

For garnishing:
1. 1 Medium sized onion, cut into thin slices
2. 1 tbsp spring onion (I have used spinach mircogreens as I just wanted to use them :) )
3. 1 tbsp Chat masala
4. 1/2 tbsp freshly ground black pepper powder

1. In a bowl take corn kernels and add 4 tbsp corn flour, chilli powder, salt, 1 black pepper powder, honey and lemon juice
2. Mix gently so that all corn kernel are covered well with corn flour and spices
3. Add 2 tbsp oil and mix gently. Keep doing so till corn kernel are coated well and moisture is absorbed well. If corn kernel are too dry, use 1-2 tbsp water to coat with flour. Keep it aside for 10 minutes
4. Grease the crusty plate with oil and spread the flour coated kernels on it. Drizzle some more oil over and fry on slim fry option for ~27 minutes.
If using Samsung Smart Oven use crispy corn setting.
5. Keep checking and stirring occasionally
If deep frying, fry in small batches till corn turn crispy and slightly golden from outside.
6. Garnish with onion slices, spring onion greens, chaat masala and black pepper power
Serve yummy crispy corn as snacks or starter (or even have it for breakfast like we did ;) )!

Saturday, 28 March 2020

Homemade Boondi and Boondi Raita

Special situation, needs special treatment too! Oh nothing serious but as extended time at home for kiddo and some boredom too, I am looking for ways to make him happy and same time ensuring that we avoid external food as much possible..
As boondi raita is favourite of my LO, and I did not have boondi at home, I decided to make it. This is very easy and you need ingredients that are readily available at home. So let's get to the recipe 

For making boondi 
1. 1/2 cup besan
2. 2 tbsp red chili powder ( optional)
3. pinch of cooking soda
4. Salt to taste 
5. Oil for frying

For raita:
1. 1 cup Thick curd (not so sour)
2. 1 tbsp sugar
3. 1/2 tbsp chat masala
4. Salt as per taste 
5. Pinch of red chili powder 


For making boondi:
1. In  bowl mix besan, red chilli powder, salt, cooking soda and 2 tbsp oil
2. Add very little water at time, mix well  and make batter of dropping consistency 
3. Heat oil for frying 
4. Now use one frying zara with holes to drop the batter in hot oil. Fry boondi on low heat, till crisp. Use another to remove fried boondi and drain on absorbent paper 
Repeat for remaining batter 

Let the boondi cool completely. You can store it in airtight container for use later

For making raita:

1. Mix salt, sugar and chat masala with the curd
2. Add boondi and mix gently 
3. Garnish with red chilli powder

Enjoy fully home made boondi raita with any paratha!

Saturday, 21 March 2020

Crispy Nachos, Salsa and Dip

Simple, quick and yummy snack that will lift up your mood 

For Nachos 
1. 1 cup corn flour 
2. 1/4 cup whole wheat flour
3. 1/4 tsp turmeric powder 
4. 1 tbsp ajwain seeds
5. Salt as per taste 
6. Oil for frying 

Spice Mix:
1. 1 tbsp red chili powder 
2. 1 tbsp all purpose seasoning 
3. 1/2 tbsp black paper powder 

For Salsa 
1. 1 ripe, red tomato 
2. 1 small onion 
3. 1 green chilli 
4. 1 tbsp chopped coriander
5. 1/2 tbsp red chili powder
6. Salt as per taste 
7. 1/2 tbsp all purpose seasoning 

For dip:
1. 2 tbsp veg mayonnaise 
2. 2 tbsp tomato ketchup 

1. In a bowl mix corn flour, whole wheat flour, salt, turmeric powder and roughly crushed ajwain seeds and  2 tbsp oil 
2. Using water, knead stiff dough 
3. Cover and keep the dough aside for 10 minutes 
4. Divide the dough in small balls and roll a small size Puri. Make marking with fork so that while frying nachos will remain flat and crisp
5. Divide the puri in 12 equal parts with help of knife or cutter
6. Repeat for all the balls
7. Heat oil and fry nachos on low to medium heat till crisp and slightly Brown
8. Drain on absorbent paper and let them slightly cool

Prepare the spice mix by mixing red chili powder, seasoning and black pepper powder and sprinkle on nachos and toss it together. Crispy nachos are ready. Can be stored in airtight container after fully cool.

For Salsa
1. Finely chop tomato, onion, green chilli and coriander and mix it together 
2. Add salt, red chili powder, seasoning and mix well
Salsa is ready

For making the dip mix veg mayonnaise and tomato ketchup to form smooth dip

Serve you yummy nachos with salsa and dip!

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