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 Salal 
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!

Friday, 28 February 2020

Homemade strawberry yogurt

This is super easy and very satisfying presentation. You can enjoy as mid meal snack or as dessert post meal to satisfy your sweet cravings.

1. 2 cup Thick curd, not so sour. Prefer homemade.
2. 2 tbsp powdered sugar. Optional but use it if you want to get the taste as near as store bought yogurt and want kids to have it!
3. 3-4 strawberries

1.  Hang the curd for 5-6 hours in a muslin/thin cotton cloth and then use the thick curd
2. Cut and crush the strawberries using mixture 
3. Add sugar to the strawberries pulp and crush together 
4. Gently mix this strawberries crush with the hung curd
5. Chill for half an hour and enjoy you homemade strawberry yogurt !!

Kitchen Gyan: Use the leftover whey after you make hung curd in kneading chapati dough. It will make chapati soft.

Thursday, 20 February 2020

Sattu Paratha

Sattu is staple made with chana daal and spices and is routinely used in many parts of northern India. Sometime back I got my hand of Chana sattu when shopping at Khadi Bhandar in Lucknow and made these sattu paratha.
While there paratha are very good for breakfast they are super healthy too, as they bring in all goodness of Sattu and are protein rich too.
Let's get to the recipe:

1. Chana sattu 1 cup 
2. 1 1/2 cup wheat flour 
3. 1 medium onion, finely chopped 
4. 1 tbsp of spicy mango pickle( take small pieces or mash them completely)
5. 1 tbsp red chili powder 
6. Salt to taste 
7. Oil for cooking 
8. Water as needed 

1. Knead a soft dough with wheat flour. Add salt while making the dough, apply oil, cover and keep aside 
2. In a bowl, mix sattu, choppes onion, red chili powder, mango pickle and some oil. Mix it well, Add water one tbsp at a time and keep mixing. Sattu mixture should become just moist but not watery 

3. Divide the sattu mix in equal parts. This is going to be stuffing for paratha.
4. Divide the wheat flour dough in equal parts too

5. Roll the wheat flour balls in small circle, place the sattu stuffing and close the paratha. Gently roll paratha and cook on hot tava by applying oil on both sides
Prepare all paratha is similar way.

Serve hot with pickle or curd.

Friday, 7 February 2020

Recognized!! as one of Top Food Bloggers by Tripcrafters

Hello Friends!!

I am happy to share with you as kittchenkatta is recognized as one of the Top Food Bloggers by TripCrafters.

So head on to this link and check out some interesting facts about kitchenkatta and know my favorite dishes and places where I love to eat!! (scroll till the end!)

Keep visiting for authentic, tried and traditional recipes on kitchenkatta!!

Sunday, 19 January 2020

Ragi Shewai Upma

With milets in form again, these ragi shewai are easily available. I purchased through a pooular online grocer.
One more addition to quick and healthy breakfast. 

1. 200 gram ragi shewai
2. 1 medium onion, chopped 
3. 2-3 tbsp green peas
4. Few curry leaves 
5. 1 green chilli, chopped 
6. 1/2 tsp mustard seeds
7. 1 tsp urad daal
8. Few curry leaves 
9. 4 tbsp oil
10. 1/2 turmeric powder 
11. 1/2 tbsp red chili powder 
12. Salt to taste 

1. Soak the ragi shewai in room temperature water for 3-4 minutes and drain the water completely.  Do not roast it like regular shewai
2. Heat oil, add mustard seeds, urad daal and let it turn slightly brown
3. Add curry leaves, green chilli and fry it
4. Add chopped onions and fry till translucent 
5. Add green peas and let them cook slightly 
6. Add salt, turmeric, red chili powder and let their fry for another 1-2 minutes
7. Add soaked ragi shewai and mix gently. Cover and cook the upma on steam for 2-3 more minutes 

Yummy ragi  shewai upma is ready to serve! You may garnish with fresh chopped coriander as well..

Monday, 13 January 2020

Green peas curry - Hirwya vatanyachi Usal(no onion garlic variant)- simple daily side dish - 5

Fresh green peas are available from late November to almost early February and this simple usal is a great side dish with phulka or rice. Steaming hot daal-rice and this usal makes a perfect lunch or dinner for cold days.

1. 1 cup fresh green peas (1 cup after deskinned)
2. 2 medium sized tomatoes 
3. 1/2 tsp ginger paste 
4. 1 tbsp freshly chopped coriander 
5. 1/2 tbsp turmeric powder 
6. 2 tbsp red chili powder 
7. 1/2 tbsp garam masala
8. 1/2 tsp mustard seeds 
9. 1/2 tsp jeera
10. 3 tbsp oil
11. Salt to taste 

1. Finely chop tomatoes and keep aside 
2. Heat oil in the pan and add mustard seeds to it
3. As it cracks add jeera and let it be slight brown
4. Ads chopped tomatoes and cook till soft
5. Add ginger paste and cook for few minutes 
6. Add salt, turmeric powder, red chili powder, garam masala and mix well
7. Cook as the tomatoes start leaving oil from side 
8. Add fresh green peas and mix well. Saute for few minutes
9. Add 1/2 cup water, cover and cook till green peas are soft. Add water if needed. We do not want too much of water in usal, so final water only should be just as much to slightly cover green peas
10. Once cooked, off the flame and add chopped coriander 

Serve hot..

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