Wednesday, 22 August 2012

Bitter Gourd Pickle

Here comes an interesting pickle from my MIL's kitchen!!!
Bitter Gourd Pickle though seems strange initially, I am sure you will enjoy it 

1. 2 Bitter gourds
2. Pinch of Asafoetdia (Hing)
3. 2 table spoon red Chili powder
4. 1 table spoon roasted Jeera (Cumin Seeds) powder
5. 1 table spoon Coriander seeds powder
6. ½ table spoon Turmeric powder
7. ¼ cup Oil
8. 3 table spoon lemon juice
9. Pinch of sugar
10. Salt for taste

1. Peel bitter gourd, de-seed it and cut into small pieces.
2. Heat oil in a pan & deep fry the bitter gourd pieces. Fry it until they turn brown.
3. Take the bitter gourd pieces from the oil and keep it aside. Do not drain the oil.
4. Now in the same oil add hing, chili powder, turmeric powder, coriander seeds powder, salt and stir well till in the masala turns slightly brown in color.
5. Now add the fried bitter gourd pieces to it and stir it for 2 minutes.
6. Add sugar and lemon juice and mix well
7. Let the pickle cool and store it in an airtight container. The Bitter gourd pickle is ready. 

Consume the pickle within 2-3 days if you do not planning to keep it inside the refrigerator. 

Friday, 3 August 2012

Daal Palak

1. A bunch of Palak
2. 1 cup tur daal
3. 1 tomato
4. 3-2 cloves of garlic
5. 2 whole red chilies
6. 1 tsp garam masala
7. 1 tsp red chili powder
8. 1/2 tsp turmeric powder
9. pinch of hing (asafoetida)
10. Mustered seeds (Rai) for tampering 
11 Salt for taste
12. 2 tsp oil

1. Clean and chop palak
2. Cut tomato in to small pieces
3. Wash toor daal and add water for cooking, add chopped palak and tomato to the daal and presure cook till 3-4 whistles
4. Mix the cooked daal, palak and tomato well, add a cup of water to it
5. Heat oil in a pan, add rai 
6. Once rai starts crackling, add hing, whole red chilies, chopped cloves of garlic and let it turn brown
7. Now add turmeric, red chili powder, garam masala and salt to the oil (Make sure you not burn the masalas as oil will be very hot at this point)
8. Quickly pour the daal into pan and let it cook for few minutes. Adjust to desired consistency by adding water. 

Serve hot with Phulaka or Rice!!

Friday, 20 July 2012

Sunday Brunch - Methi Thepala, Peanut Chutney and Tossed Vegetable Salad

I know it’s quite late to post the Sunday Brunch menu now, but then you can enjoy it on coming Sunday..So here is my Menu for last Sunday Brunch

Methi Thepala, Peanut Chutney and Tossed Vegetable Salad

Sounds interesting, so scroll down for complete recipes!!!
Methi Thepala:
1. 2 cup whole wheat flour 
2. ½ cup gram flour (Besan)
3. 2 cup cleaned and finally chopped fresh methi (fenugreek leaves)
4. 2 tsp curd
5. 1 tsp red chili powder
6. ½ tsp turmeric powder
7. ½ tsp sugar
8. Salt for taste
9. Oil for cooking
10. Water for kneading

1. Mix all ingredients (except oil and water) in a big size bowl
2. Knead into soft dough using water as required (Kitchen Gyan: You may require very less water as fresh methi leaves and curd will dampen the mix)
3. Apply very little oil to the dough and knead again
4. Divide the dough in to equal size portions and roll into flat circle
5. Heat tawa (flat pan/dosa tawa) and place the rolled thepala on it
6. Once it starts sowing bubbles, turn the side
7. Apply little oil on both sides and cook till golden brown

Peanut Chutney:
1. ½ cup peanuts
2. 6-7 cloves of garlic
3. 2 whole red chilies 
4. ½ tsp cumin seeds (jeera)
5. ½ tsp red chili powder
6. Salt for taste
7. ¼ cup water

1. Roast peanuts till they turn slightly brown
2. Roast whole red chilies
3. In a mixer jar, add roasted peanuts, roasted chili, cumin seeds, red chili powder, salt and grind dry
4. Now add water and grind again
5. Chutney is ready to serve

Tossed Vegetable Salad
1. 1 medium size potato
2. 2 Navalkol (Khol Khol)
3. 1 small Beet root
4. 2 Carrots
5. 1 cup sweet corn (
6. Small piece of sweet red pumpkin
7. Bunch of Parsley (or you can use fresh coriander leaves)
8. 2 tsp virgin olive oil 
9. 1tsp all purpose seasoning
10. 1 tsp black pepper powder
11. Salt for test  
(Any other salad veggies like broccoli, lettuce, baby corn, bean, green/red/yellow pepper etc)

1. Peel and cut Potato, Navalkol, Beet root, pumpkin, carrots in long pieces
2. In a steamer, add potato and steam for 2 mins
3. Now add remaining veggies, sweet corn and steam for 3 more mins
4. Transfer the steamed vegetables, parsley in a bowl and add olive oil, seasoning, black pepper and salt and toss well. Your Salad is ready to munch on..

Sunday, 8 July 2012

Wood Apple Chutney

Here I come with a simple and easy recipe of a tangy sweet and sour chutney made with a unusual fruit..wood apple..I learned this recipe from my mom and is one of my favorite from my childhood..


1. 1 Ripped Wood Applie (कवठ /कौठ ) 
(This is not same as bale 
2. 1/2 Cup grated jaggery
3. 2 tsp chilli powder
4. 1/2 tsp cumin seeds (jeera)
5. Salt for taste

1. Break the wood apple and take out the pulp 
2. In a mixer jar add wood appli pulp, jaggery, chilli powder, cumin seeds and salt
3. Grind all ingredients together to make the chutney

Taste great with Roti/Phulaka or Dal-Rice. Also goes well during fasting with Sabudana Khichadi..
Kitchen Gyan: Make sure to use ripped wood apple only. While buying, try to smell the wood apple, if its ripped, it will give sweet smell

Saturday, 30 June 2012

Upwasache Soup

Here is a Ashadhi Ekadashi special recipe of an unusual soup!!!
1 cup Variche Tandul/Bhagar (Samo rice)
1 table spoon Shingada pheet (Water Chestnut flour)
2 table spoon roasted peanut power
2 table spoon tamrind pulp
1 table spoon grated jaggery
1 table spoon red chilli powder
1/2 table spoon ghee
1/2 table spoon cumin seeds (jeera)
1-2 whole red chilli
salt for taste
4-5 cup water

1. Heat ghee and add cumin seeds
2. After it starts tampering, add whole red chilli
3. Add red chilli powder (make sure not to burn it)
4. Add 3 cup water and let it boil
5. Add Bhagar and close the vessel and let it boil for 2-3 mins
6. When Bhagar seems cooked little, add Shingada pheet, roasted peanut power, tamrind pulp, jaggery and salt and let it boil again till bhagar is cooked well
7. Add water to desired consistency of soup
8. Serve hot 

Enjoy your bowl of Upwasache soup seasoned with ghee!!!

And here is our bowl of soup with Sabudana's lunch menu :-)

Sunday, 24 June 2012

Bharawa Dodaki

So here I am back with my second recipe ..I don’t like Dodaki (ridge gourd) much, but few days back gave it a try to cook in a different manner…So far I had only heard of barawa dodaki and never got chance to taste it..
Finally I decided to cook ridge gourd this way and it became instance favorite at home J and here is the recipe…

Barawa  Dodaki 
1. 1 cup grated fresh coconut 
2. ½ cup peanut powder 
3. 2 table spoon ginger garlic paste
4. ½ cup tamarind mixed with 2 table spoon jaggery 
5. 2 table spoon chili powder
6. 1 table spoon turmeric powder
7. 2 table spoon garam masala
8. 2 table spoon coriander powder
9. 4 table spoon oil
10. Rai, hing for tadaka
11. Salt for taste
12. 2 ridge gourd
13. Fresh coriander 

1. Heat 2 table spoon oil, add rai to it and let it crackle
2. Add hing
3. Add ginger garlic paste, stir well
4. Add peanut power
5. Once it changes color add turmeric powder, chili powder, garam masala, coriander powder and salt to it
6. Now add grated coconut and stir well for 2-3 minutes
7. Add tamarind, jaggery pulp and mix well
8. Let it cook for 5 minutes
9. Keep it aside to cool

10. Peel and cut ridge gourd in 3 cm cylindrical pieces. Now give 2 cuts in the center in a plus(+) form till ¾ of its length (Don’t cut it into 4 pieces)
11. Stuff the masala into the ridge gourd pieces and keep it aside
12. Now heat oil and add ridge gourd pieces stuffed  with masala
13. Add little water, cover the vessel and let ridge gourd cook
14. Gently stirring occasionally
15. When ridge gourde is cooked, add remaining masala and let it thicken till desired consistency

16. Garnish with fresh chopped coriander and enjoy bharawa dodaki (stuffed ridge gourd) with phulaka or rice or bhakari!!!                                  


Saturday, 23 June 2012

Welcome to Kitchen Katta -With a hot cup of Masala Chai!!

Long time it was on my mind to start with a recipe blog..
I find cooking as a big stress reliever as every time I make something, it gives me immense pleasure of creativity...

On my blog you will find simple and easy to make purely vegetarian recipes most of which I learned from my Mom, my MIL, cookery shows and some through my own innovation :-)
I dedicate this blog of mine to my dear mom and my hubby who are great cooks by themselves and great foodies!!

Today’s my recipe to raise a toast to my Chaha (Chai) Love..Cheers!!!

Masala Chai:
To make Chai Masala
1. 3-4 sticks cinnamon (Dalchini)  
2. 4-5  Cardamom (Elaichi)  
3. 4-5 Cloves (Lavanga)    
4. 3 spoons Sun dried Ginger (Adrak)

(Kitchen Gyan: You can grate fresh ginger and then sundry it for use as fresh ginger/ginger-paste substitute)
Dry grind all ingredients to fine powder
Store in dry, air tight container 
Use as needed

Masala Chai
Ingredients: (For two cup of tea)
1. 3/4 cup water 
2. 1 and 1/4 cup of milk (You can vary water to milk ratio based on how much milky tea you want!)
3. 3 tea spoons of tea powder (Again can be varied based on how strong of tea you want)
4. 1/2 tea spoon of Chai masala
5. Sugar as per your taste

1. Add Chai masala to water and boil well
2. Add tea power and let it boil well again
3. Add milk and boil tea till done
4. Add sugar and filter the tea

Enjoy your Sunday morning Masala chai!!!
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