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..

Saturday, 7 December 2019

Turicya danyachi amti (Green pigeon pea curry)

Winter is my favourite for the variety of vegetables we get. This is the time green fresh tur/toowar or pigeon pea is available in markets. The skinned tur pods( shenga) can be pressure cooked in salted water and can be enjoyed as snack. What I enjoy making from green tur is this amti or curry that goes very well with phulka or steaming hot rice on a chill day. It's quite easy to make and can be prepared with basic ingredients like many other recipes that I share here. So let's get started..

1. 1 cup fresh green tur kernels ( turiche daane)
2. 1 medium onion, chopped 
3. 3-4 garlic cloves 
4. 1/2 inch piece of ginger 
5. 1/4th cup dry coconut slices
6. 1 green chilli 
7. 1/2 tsp rai
8. 4 tbsp oil
9. Salt to taste 
10. 1 tbsp lemon juice 

1. Heat little oil in a deep pan and stir fry the tur kernels for few minutes stirring continuously. Transfer to plate and let them cool. Once cooled, grind them to fine paste in a mixer, add little water if needed.
2. Heat another 1/2 tbsp oil and fry onion till slightly brown. Transfer it to another bowl. 
3. In same pan now fry dry coconut slices quickly.
4. Once onion and coconut slices cool, transfer it to mixer bowl. Add ginger, green chill pieces, peeled garlic cloves to it and grind to fine paste.
5. Heat remaining oil, add rai and as it cracks add the onion-coconut paste to it. Keep stirring on medium flame.
6. As the paste starts  leaving oil from sides, add the tur kernels paste to it. Fry for 2-3 minutes more.
7. Add salt and water and mix well. Let the amti boil well. Make sure you stir it occasionally. Once boiled off the flame.
Add lemon juice and mix well.

Tasty turichya danyachi amti is ready. Serve with hot phulka or rice or enjoy it as hot soup! Add little groundnut oil while serving for added taste.
You can add more green chilli to paste if you prefer spicy.

Saturday, 9 November 2019

Simple Daily side dishes- 4 Raw Papaya Curry without onion garlic

Raw papaya is another super vegetable with multiple health benefits., including antioxidant effects, may improve heart health, fight inflammation, improve digestion etc. In any case as I have said many times before, irrespective of these scientific details, it is always good to have diversity in your diet. With this simple thought, I love trying different vegetables as soon I can get my hands on those. So a quick visit to farm and I was able to get a couple of these super vegetable( or fruit?)
This time decided to try a no onion, garlic dish with it, just to get maximum papaya aroma in final dish.

1. 1 medium sized raw papaya
2. 3 small, well ripened, red tomatoes 
3. 1 inch piece of ginger 
4. 1 tbsp jaggery, grated 
5. 1/2 tbsp turmeric powder 
6. 1-1/2 tbsp red chili powder 
7. 1 tbsp garam masala 
8. 1 tbsp chopped coriander 
9. Salt to taste 
10. 3-4 tbsp oil
11. 1/4 tbsp jeera
12. 1/2 tbsp rai

1. Wash and peel the papaya and cut into dices. Prefer knife to peel than the peeler as papaya skin will be quite hard to peel 
2. Puree tomatoes and ginger together 
3. Heat oil in a deep pan and add rai and jeera. 
4. As it cracks, add papaya pieces, mix well, cover and cook till papaya changes color slightly. Keep stirring. Add few tbsp water as needed so that papaya pieces not burn
5. Add tomatoes, ginger puree, salt and mix well. Let the papaya cook in tomatoes puree till almost cooked. It will change soft and translucent 
6. Add turmeric powder, red chili powder, garam masala and mix well. Add jaggery , adjust water and let the curry cook till it leaves water from sides
7. Turn off the flame and garnish with chopped coriander 

Serve tasty raw papaya curry with phulka, chapati or steaming hot daal-rice.

Sunday, 13 October 2019

Palak Dhirde/ Ghavan (पालकाचे धीरडे / घावण)

Dhirde or ghavan is traditional Maharashtrian dish which resembles somewhat to dosa. What makes is more preferable is you can make the mix instantly and serve a quick breakfast or meal that is quite filling too. Here I have made a few changes like adding spinach puree, using half wheat flour and half rice flour to make it more healthy and tasty.

1. 1 cup wheat flour 
2. 1 cup rice flour 
3. 1 bowl fresh spinach leaves 
4. 1/2 tbsp green chill paste
5. 2 tbsp sour curds 
6. 1/2 tbsp jeera
7. Salt to taste 
8. Oil for cooking 
9. 1/2 tsp fruit salt

1. Wash the spinach leaves clean and grind it to smooth puree with little water. No need of blanching 
2. In a bowl add, wheat flour, rice flour, green chilli paste, salt, roughly crushed jeera, curds and spinach puree and mix well
3. Add water as needed and make batter of pouring consistency like dosa batter
4. Add fruit salt and add little water over it to activate. Gently mix it with batter 
5. Keep in warm place for 10 minutes 
6. Now heat the nonstick/cast iron tava and spread some oil on it. Spread laddle full of ghavan batter in a circular manner. Let it cook on one side. Drizzle some oil and flip over and cook till it is done
Repeat for all ghavan. After 1-2 ghavan, you can even make them almost without oil.
Serve hot with choice of chutney or ketchup.

Kitchen Gyan: If you plan ahead of time, make the batter the night before and keep it for fermentation overnight without adding fruit salt. Fruit salt is needed for instant fermentation only

Saturday, 14 September 2019

Simple Daily side Dishes - 3 Navalkol Vatanyachi Bhaji ( Kohlrabi and green peas side dish)

When it comes to nutrients, my simple mantra is to include as much variety of locally available vegetables in our daily meals. Navalkol is one such vegetable. While growing up though I have heard about it, it was not much available in our region. Now in Bangalore it is quite easily available and had become a staple vegetable in the household. Benefits of navalkol or Kohlrabi or knolkohl range from improving digestion, help boost the immune system, increase blood circulation, strengthen bones and many more. Though to see any of benefits of any of food habits, they have to be consistent!
So coming back to recipe, this simple bhaji is easy to make and can be easily carried for tiffin and tastes good at room temperature also

1. 3-4 navalkol (if you get with leaves, chop and add leaves also)
2. 1/4 cup green peas
3. 1-2 green chilli
4. Handful chopped coriander 
5. 1 tbsp turmeric powder 
6. 1/2 tsp urad daal
7. 1/2 tsp mustard seeds
8. Pinch of sugar
9. 1/2 tbsp lemon juice 
10. 3 tbsp oil 
11. Salt to taste 

1. Peel the navalkol and cut into small dice pieces
2. Chop green chilli 
3. Heat oil in a pan and add mustard seeds. Once it cracks add urad daal and let it fry
4. Add turmeric and mix well
5. Add navalkol pieces and green peas 
6. Mix well, cover and cook till navalkol and green peas are cooked 
7. Add salt, sugar and mix well. Add lemon juice, mix and fry for few minutes more
8. Turn the flame off and add coriander 

Serve the subji with hot phulka or daal-rice

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