Friday, 29 January 2016

Barley Khichadi

I had never imagined Barley to be so versatile till I discovered this tasty barley khichadi.
A one dish complete meal try this for healthier dinner.




Ingredients:
1. 1 cup barley, washed and soaked in water for around 20 mins
2. 1/2 cup tuwar daal
3. 1 small carrot cut into small cubes
4. 1 small onion, finely chopped
5. 1/4 cup vaal/awarkkai seeds or green peas
6. Feastfull of fresh methi leaves, finely chopped
7. 3-4 garlic cloves
8. 2 tbsp oil
9. 1/4 tsp rai
10. 1/2 tbsp turmeric powder
11. 1 tbsp red chilli powder
12. 1/2 tbsp daniya powder
13. 1/2 tbsp jeera powder
14. Pinch of hing
15. Salt per taste
16. Around 2-1/2 cup warm water

Preparation:
1. Heat oil in pressure cooker, add rai and as it crackles add hing.
2. Add chopped onion and fry till it becomes translucent.
3. Add remaining vegetables like carrot, vaal seeds, garlic, methi leaves and fry for another 2-3mins
4. Add turmeric powder, red chilli powder, dhana-jeera powder and mix well
5. Add the soaked barley and washed tuwar daal and mix well
6. Add salt and 2-1/2 cup warm water. Cover and pressure cook for4-5 whistel
7. Cool till pressure realeases completely. Add water if khichadi too dry and cook for another few mins
Serve hot

Thursday, 14 January 2016

Tilachi wadi/ Chikki- Healthier Til bars with dates and almonds

Happy Sankranti to all my dear readers!!
This wad quite sometime assignment for me make Til wadi without using Gud or jaggery..ok the motivation behind not using gud was two fold. One I don't easily get good quality chikki gud here which is more sticky than regular one. Secondly obviously make the wadi/chikki more healthier.
So here is a successful result if you also want to try something new this Sankranti.


Ingredients:
1. 1 cup dates, de seeded and chopped
2. 1/2 cup Til/ Sesame seeds
3. 4-5 Almonds finely chopped
4. 2 tbsp ghee

Preparation:
1. Dry roast til till they start crackling and release aroma. Keep aside.
2. In same pan, roast the chopped dates for 2-3 mins on medium flame.
3. Cool dates to room temperature and then run through mixer to make fine paste.
4. Heat pan again and add the dates paste and keep stirring with a flat spoon.
5. As it starts getting softer add the roasted til. Mix continuously. Add 2 tbsp ghee ans mix well.
6. Roast another 2-3 mins and transfer the chikki on greased plate or butter paper and quickly spared into thin layer
7. You may keep pressing it with one hand to keep together as it will be less sticky than gud chikki.
8. Sprinkle chopped almonds and press again.
9. After 2-3 mins cut into pieces and cool to room temperature.
Store in air tight container.
Enjoy...तिळगुळ घ्या गोड गोड बोला !!



Tuesday, 12 January 2016

Katachi amti - Spicy daal made with gram daal

Katachi amti is another traditional Maharashtrian dish that is mainly served with Puran Poli and rice.
This spicy daal preparation is made using Gram daal which is also main ingredient for Puran Poli.
The spicy, tangy taste perfectly balances the taste of  sweet Puran Poli meal.

Ingredients:
1. 1 cup pressure cooked Gram/Chana daal, finely mashed
2. 1 medium size onion
3. 1/2 cup fresh coriander, chopped
4. 1/4 cup dry coconut pieces
5. 4-5 cloves of garlic
6. 1 inch piece of ginger
7. 1/2 tsp poppy seeds
8. 1/2 tbsp turmeric powder
9. 3 tbsp red chilli powder
10. 2 tbsp garam masala
11. 1 tbsp tamarind pulp
11. Salt per taste
12. 4-5 tbsp oil

Preparation:
1. Cut onion into slices and fry it till golden brown using a tbsp oil. Keep aside
2. In same pan, fry dry coconut strips till slightly brown. Keep aside
3. In mixer jar, add fried onion, coconut, galic, ginger, fresh coriander, garam masala, red chilli powder, turmeric powder and grind all to fine paste.
4. Heat remaining oil, add the paste prepared above and fry for 3-4 mins till it starts realeasing oil.
5. Add cooked and mashed gram daal, add water to adjust consistency.
6. Add tamarind pulp, salt and let the amti boil for another 3-4 mins. Stir occasionally if required.
Serve hot with puran poli, phulka, rice.



Sunday, 10 January 2016

Green peas, Carrot, Potato subji - Winter special

Its been quite sometime I got to write on kitechkatta..Firstly wish you all a very Happy New Year 2016!!
Long vacation kept me away for sometime and also kept super busy..but how can I forget kitchenkatta!! It kept on my mind all the time. So finally I decided to write it today..
Well, it very cold here this winter..In such a weather, what one wants is steaming hot dinner which can be cooked quickly..so that you can enter you cozy blankets quickly :-)
So here is a quick yet tasty sujbi to accompany hot phulkas or daa-rice.


Ingredients:
1. 1/2 cup fresh green peas
2. 1/2 cup, carrot peeled and diced
3. 2 medium size potato, peeled and diced
4. 1/2 tsp turmeric powder
5. 1 tbsp redchilli powder
6. 1 tsp garam masala
7. 1/2 tsp sugar
8. 3 tbsp oil
9. Salt per taste
10. 1/4 tsp rai-jeera mix

Preparation:
1. Heat oil in a pan, add rai-jeera mix
2. As it crackles, add potato, carrot and green peas
3. Mix well, cover and cook for 5-7 mins till carrot and potato sfoten
4. Add turmeric powder, red chilli powder, garam masala, sugar and salt. Mix well and cook another few mins till the oil starts separating.

Enjoy hot with chapati, pulka or daal-rice.


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