Tuesday, 30 December 2014

Instant Khaman Dhokala

Khaman Dhokala is one of the Gujarati famous farsan which is enjoyed by all. So today I share this easy and sure to come well recipe.
This happens to be the last recipe of year 2014!!
Wish all my readers Happy New Year..Enjoy the food and keep healthy
Till I write next time in the new year, don't forget to share your comments!!

- Two cups besan (gram flour)
- 2 tpsp rava (suji)
- 2 tbsp oil
- 1 tbsp sugar
- Salt as per test
- 1 tbsp of Eno Fruit salt (Use lemon flavour or without any flavour)
- freshly chopped coriander

For tampering:
- 1 tbsp rai (mustard seeds)
- 1 tpsp oil
- 3-4 tbsp water
- 1/2 tbsp sugar
- few curry leaves

1. In a bowl mix besan, rava, 2 tbsp oil, 1tbsp sugar and salt 
2. Add water slowly while continuously mixing so that lumps are not formed. Make a batter of pouring consistency
3. Grease a deep plate with oil and keep ready. In cooker keep sufficient water for heating. 
4. Add Eno Fruit salt to above batter, add a tbsp of water on eno and mix gently
5. Quickly pour the Dhokala mix in the greases plate
6. Now keep the Dhokala plate inside cooker on a base ring or some bowl which will keep the Dhokala plate away from the water in cooker
7. Close the lid, remove the cooker weight and steam for 10-12 minutes
8. Open and carefully check by inserting a knife, it should come out clean. If so the Dhokala is cooked
9. Take out the Dhokala plate and let it rest. After initial steam is evaporated, cut Dhokala impressions with knife
10. Now prepare the tampering. Heat 2 tbsp oil and add rai and as it crackles add curry leaves
12. Spread half tampering on the Dhokala directly and add the renaming to 3-4 tbsp water and 1/2 tbsp sugar mix (yes add the tampering to water!!)
13. Now spread this water mix on Dhokala and let it get soaked for 2-3 minutes
14. Garnish with freshly chopped coriander. Your Dhokala is ready!!

1. Adding oil to Dhokala batter makes Dhokala soft and while eating it does not stick/choke

2. Adding tampering water mix later makes Dhokala soft and delicate (this is called "pani pajane" literally translating to make Dhokala drink water :P )

Wednesday, 10 December 2014


    So far I been writing about what I cook, what I love to cook and what I or my family like to eat..But today this post is for a very special cause..
        I am going to #BlogToFeedAChild with Akshaya Patra and BlogAdda.

    I am very happy to be associated with Blogadda and Akshay Patra through this post which talks about eliminating classroom hunger through "Blog to Feed a Child"

      The best part of this campaign is  for every blog post BlogAdda will sponsor meals for an Akshaya Patra beneficiary for entire year.       
     So I hope to eliminate classroom hunger for atleast one child through this post!

      I spent most of childhood in a small town and I have seen many children around me and in fact some of my friends who used to miss classes or stop coming to  school as they would help their parents in earning for their daily meals and support their family. Some would go selling vegetables, some would go working in farms and some would go working as domestic helps..Though at my age then I did not understand the meaning of child labor or anything of that sort, I would feel bad when my friends not turn to class :-(
As I grew and started to understand the real reasoning behind this I always had this at back of my mind that how will be possible ever to make that every child around us to get access to a wholesome meal and not be forced to compromise the education for a meal!

     When I learned about Akshaya Patra I was amazed at their reach..Last time when I visited Iskon temple in Bangalore, I briefly saw the Akshaya Patra kitchen from a distance and kept observing their vehicles getting loaded with the meal ready to be distributed to various schools..And today I am so happy to associate myself with a noble cause through my blog!!
I know this is just a drop in ocean and there are many more children out there who still do not have access to it..but after all the drops eventually form the ocean!!
       I wish one day every child will have access to whole some meal like this

Sunday, 7 December 2014

Pineapple murabba - sweet pineapple side dish

I won't have come across this tasty murabba otherwise as like many household for us too murabba is traditionally prepared with raw mangoes only. But I had a big box full of pineapple pieces leftover with me after the last fruits sticks recipe.
So I decided to try out this..As I mentioned this is not the traditional recipe that is usually make at my home, I had to take help from internet..I found many variants and so decided to try my own :-) 
The murabba turned out to be too good in the end and so I thought of sharing it with you all

1. 1 big size pineapple, cleaned and cut into small pieces
2. Sugar in equal potion to pineapple pieces (If one bowl pineapple pieces are there, measure equal amount of sugar with same bowl)
3. Few cinnamon sticks 
(Or optionally you can add cardamom powder..But I feel cinnamon flavor goes well with pineapples and apples)

1. Mix pineapple pieces and sugar and keep aside for 1 hr
2. Now transfer the mix in a pan and keep it for cooking on medium flame
3. Keep steering continuously. Pineapple pieces will start appearing translucent as they get cooked. Add the cinnamon sticks at this stage
4. Keep  steering  and keep checking the sugar consistency. It should become sticky but not hard (when you check a drop of sugar syrup by taking in thumb and index finger, it should form singe string - usually referred as "ektari paak")
5. Turn of the heat and let the murabba cool to room temperature
6. Transfer the murabba in sterilized glass jar. 
(I store t in fridge for precaution, but can be stored outside for limited time)

Enjoy your pineapple murabba with hot parathas or simple pop in one piece just to satisfy you sweet tooth after a meal

Wednesday, 3 December 2014

Fruit sticks - Simple starter with great appeal

Little A's birthday was a big affair for me on last weekend ..and as I try hard to attract him towards fruit these yummy looking fruit sticks was my one of choice for his birthday starters :)
This is a easy to make preparation and looks yum in any way you present it..
I presented in a carved watermelon which was also filled with cut fruit pieces..

So here you need minimal things to prepare the fruit sticks.
I used watermelon, apple, banana, pineapple and grapes. Well the trick is to use sweet and citrus/sour fruits alternatively so that while eating the fruit sticks not taste too sweet or too sour..I sequenced watermelon, then banana, next apple, pineapple and last grapes..
Also for sticks I used bamboo skewers which are easily available in shops that sell party supplies

Try out this simple assembly even if you are not hosting a party or as starters in your next party be it for kids or grown ups and drop by to share the compliments you get!!

Till I come back with a new recipe happy cooking!!

Saturday, 22 November 2014

Getting creative with everyday food!!

    Its been more than two weeks I had hardly got chance to have peaceful dinner with family..So this weekend was all reserved for little A. And as the theme in his school is going on about healthy and nutritious food, he was very excited about vegetables.
      So I thought of making the routine dinner a more presentable with an added fun. And so here is a simple menu on plate -
    Daal shorba,
    Bhendi Masala,
    Phulka and
And the Caterpillar Salad :)

Saturday, 15 November 2014

Khandavi - Surali vadi

This one is my Mom's specialty dish and I love it on any day any meal ;-) Many of my friends had been asking me for this recipe..but it took long time for me as I love eating Khandavi that mom made than making it by myself..So I was waiting for this pick to be taken :P
Well finally!!

- 1 cup besan(gram flour)
- 1 cup butter milk (mildly sour)
- 2 cup water
(Use the same size cup measurement for gram flour, butter milk and water)
-salt per taste
- 2-3 tbsp oil
- 1 tbsp  mustard seeds
- 1/2 cup fresh grated coconut
- 1/2 cut freshly chopped coriander
- 5-6 curry leaves

1. Mix besan, butter milk and water and salt together. Make sure there are no lumps
2. Now in a heavy bottom pan or kadai keep this mix on medium flame for heating
3. keep stirring continuously so that lumps are not formed
4. The mix will start getting think around 3-4 minutes later..at this stage reduce the flame and cover the mix for 1-2 mins
5. Grease 3 big size plates with oil and keep aside (Number of plates you will need depends on how well you will spread the khandavi mix)
6. Open and mix well, with same stapula, try to drop a part of mix from a little height in the pan ..it should fall as a spread. If this stage, the mix is ready for spread. 
(If it too runny, its not ready and if too lumpy, its overcooked.)
8. Also to be more sure, spread a little mix in a small area of greased plate, wait it to cool and try separating it from plate gently..if it come out well, your mix is ready. If it sticks to plate, ccontinue to cook for another 1-2 min
7. If you mix is ready, when the it is still hot, start spreading in on the greased plates
Dont bother much about the texture that is visible. Final product will have soft finish only as the part that you are spreading will go inside 
8. Once all mix is spread, let it get cool to room temperature for few mins
9. Now cut the strips with knife and start rolling gently from one end to other.(Adjust size of strips as per choice of roll size)
 Assemble all rolls in one plate
10. Sprinkle grated coconut and chopped coriander on the surali vadi/khandavi rolls
11. In a small pan heat 2 tbsp oil, add mustard seeds and curry leaves. When hot only, spread the oil on the rolls

You surali vadi/khandavi is ready!!

Monday, 20 October 2014

Diwali Faral - Cornflakes Chiwada

Making Chiwada cannot get easier and quicker than this one..and it came very handy when I was struggling to find time out to prepare my Diwali snacks!! 

Cornflakes 2 cups (not the cereal ones, but the raw cornflakes)
Oil for deep frying
Handful Groundnut (peanuts) and Daaliya (Roasted gram daal)
Few curry leaves

For Chiwada Masala

2 tbsp red chilli powder
1 tbsp turmeric powder
3-4 tbsp of sugar (This Chiwada tasts best on sweeter side so I used more sugar, you can adjust as per taste)
Salt to taste
few crystals of citric acid (limbu phool)

Grind all ingredients to fine powder and keep aside

1. Heat oil in deep kadhai and fry corn flakes in small batches. It pop very soon and turn brown, so make sure the oil is just hot to fry and not burn. Also you have to be very quick taking the corn flakes out of oil.
2. Drain oil and spread the fried corn flakes on tissue paper. Repeat for all corn flakes
3. In same oil, fry Groundnut and Daaliya, drain oil and mix them with the fried corn flakes
4. Fry curry leaves till all moisture is removed and they become crispy and add it to corn flakes
5. When the corn flakes mix is still hot, sprinkle masala prepared above and mix gently so that the masala spreads all over

You quick and easy chiwada is ready to go in Diwali faral plates!!

Kitchen Gyan: You can also add roasted nuts like cashews, almonds, strips of dry coconut and also resins to make it more tastier!!

Sunday, 19 October 2014

Diwali Faral - Shankarpale

Finally I started with my Diwali preparations after a hectic week at work and home..The very first faral item I bring for you is Shankarpale..a crunchy sweet and salty snack!!
Try out a sure recipe which will never go wrong

1 cup milk and 1 cup water (I used normal tea cup for this measurement)
1/3 cup sugar (can take more or less as per taste)
2 - 2 1/2 cup maida
1 small spoon salt
Oil for deep frying 

1. Add 1 cup milk to 1 cup water and lukewarm it (make sure its just warm and not boiling)
2. Add sugar to milk and water mix and dissolve it
3. In a vessel mix salt and maida. Heat 3 tbsp oil in small pan and when it is very hot, add it to maida and mix well with help of your finger tips
4. Now slowly start adding the lukewarm milk, water and sugar mix to maida, kneading stiff dough. (Add only as much liquid to make stiff dough)

5. Cover and keep the dough aside for around 30 mins
6. After dough is set, divide it into 4 equal portions and start rolling it with help of rolling pin. Once a full circle, apply little oil and fold in half circle, again apply oil and fold into a quarter. (Similar to triangle paratha)
7. Continue to roll the folded dough portion into circle again (no need to make perfect circle, make circle as much possible)
8. Now cut the shankarpale in square or diamond shapes. 

I have cutter like below, but you can cut using a knife also

9. Heat oil in pan, as add a batch of shankarpale and fry on very low flame till golden brown. make sure to fry on very low flame  to make crisp shankarpale otherwise it will turn soft.

Frying takes real long time but the end result is yumm!

Saturday, 11 October 2014

Whole Moong Dosa (Chilla) - A healthy and filling breakfast

Whole moong chilla is very popular in my home. At my mother's place we call it "Edami". I am unclear of the origin of this this name though.
Moong chilla is sure a healthy option for breakfast and its filling too!!
So lets get along and prepare the chilla

- 1 Cup whole Moong, soaked overnight in lukewarm water
- 1 green chilli
- 1 inch piece of ginger
- handful of fresh coriander
- few curry leaves
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chilli powder (optional)
- 2 tbsp besan(gram flour)
- salt to taste 
- few tbsp oil

1. Drain the soaked whole moong and remove all excess water
2. In mixer jar add all ingredients except Oil and basen (Add cumin seeds, curry leaves raw only without frying)
3. Grind the mix to a fine paste. Add little water to adjust consistency to that of like dosa batter
4. Add besan to and mix well (Do not use mixer at this stage). Adding besan gives stickiness to chilla batter so that chilla does not break.
The batter will look like this

5. Heat a non-stick or dosa tava, spread a little oil and spread the chilla mix evenly to make round shape, moving from inside to outside motion
6. Drizzle little oil on sides, cover and cook for few mins till chilla becomes golden brown on one side
7. Now turn the chilla, drizzle some more oil and cook for another few mins, this time without covering it
8. Repeat the same to make more chilla of desired sizes

Serve hot with tomato ketchup or any chutney of your choice!

Saturday, 27 September 2014

Navratri Special- 5 minutes laddo!!

Season of festival and season of fasting is here!! Now you need to keep that energy levels high for the Dandiya night, but then you are fasting as well....Don't worry, here is a quick laddo recipe which is extremely easy, healthy  and quick to make at the same time!!

1 cup seedless dates (khajur)
1/2 cup cashews
1/2 cup almonds
1 tbsp ghee

Yeah You read it right..only these few ingredients!!

1. Grind cashews and almonds together. Don't make fine powder, but just roughly grind on pulse and keep aside
2. Grind seedless dates separately. Here also use pulse mode only as if you grind too much it will become very sticky
3. Mix the dates paste and cashew and almond powder together and kneed well
4. Add ghee and roll laddos of desired size. Ghee will give nice shining to the loddos when rolling

Pop one as evening snack or to satisfy you sweet tooth after eating the fasting thali!!

Saturday, 20 September 2014

Gobi paratha - Stuffed Cauliflower paratha

Weekend is here and surely you will be on lookout for change in routine..so here I am with a interesting Gobi paratha recipe which will suite your weekend mood to eat something different yet tasty!!

one small size cauliflower
1/2 cup fresh coriander
1 inch piece of ginger
1 green chili
1 tsp turmeric powder
1 tsp red chili powder
1/2 tsp cumin seeds
2 tbsp oil for cooking
1 tbsp lemon juice (optional)
salt per taste

For dough
2 cup whole wheat flour (you can also your 1 cup whole wheat flour and mix with 1 cup soybean flour)
salt to taste

oil for drizzling parathas


1. Finely chop cauliflower, fresh coriander, green chili and ginger together in food processor
(If you don't have food processor, grate the cauliflower, finely chop coriander and grind green chili and ginger together and then mix these all)

2. In a pan heat oil and add the cauliflower, fresh coriander, green chili and ginger mix
3. Cover and cook for few mins
4. Add turmeric powder, chili powder and salt, cover again and continue to cook till cauliflower is soft. If needed sprinkle little water
5. Cool the mix to room temperature
The mix will look like this:

6. Meanwhile, make stiff dough using whole wheat flour (or whole wheat + soybean flour), salt and little oil and water. Kneed it well and divide in equal portions
7. Roll the portion of dough in a full circle. Keep thickness as that of roti
8. Now on half portion of the roti, spread the cauliflower mix that was prepared and cover it by folding remaining half of the roti, thus making the paratha in half circle shape

9. Press on sides with hand to make sure the edges are sealed. Roll gently if required
10. Heat a tava/griddle, roast the paratha till golden brown on both sides applying little oil

Repeat the procedure for more parathas

serve hot with tomato ketchup or with boondi raita

Thursday, 4 September 2014

Masale Bhaat - Tondali Bhaat

Yet another recipe from my childhood memories..Though this one I learnt to cook recently, the taste was there on tongue from the marriage lunches that I had attended with my mom-dad in my small town!
Masale bhaat, mattha, jalebi, vangyachi bhaji, poori - used to be set menu in most of the marriages those days..though all my fav, I always wished to make Masale bhaat the way it used to be in those lunches...so after a few tries here I am, perfected that taste..
And believe me, its very simple!! Try out!!

- 1-1/2 cup Basamati or any aromatic rice
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 3-4 red chilies
- 3-4 black pepper
- 1 -1/2 tbsp Maharashtrian Goda masala
- 1/2 cup fresh coriander
- 1/2 cup tondali(coccinia or ivy gourd) julienne cut pieces
- 1/2 cup green peas
- salt to taste
- 4 tbsp oil
- 2 tbsp freshly grated coconut
- 2-3 tbsp Cashew pieces

1. Wash rice well, drain the water and keep it aside for 30 mins
2. Grind coriander seeds, cumin seeds, red chilies, black pepper and fresh coriander together and keep aside
3. In a pressure cooker, heat oil and add the above mix to it, fry for a minute. In parallel, in another vessel keep 2 1/2 cup water for boiling (Adjust as per your rice variety)
4. Add tondali(coccinia or ivy gourd), green peas and cook for yet another 1-2 mins
5. Add goda masala, cashew pieces and soaked rice (You can also fry the cashew pieces before adding)
6. Add salt and mix well. Add the warm water, close the lid and pressure cook for 2 whistel
 Serve hot garnished with fresh grated coconut and ghee!!

Saturday, 30 August 2014

Sprouts and Khakhara chat

This unusual combination of sprouts and khakhara is surely healthy and at the same time tasty!! Enjoy this tea time snack this Sunday

- 1 cup mixed sprouts
- 1/2 cup finely chopped tomato
- 1/2 cup finely chopped cucumber
- 1/4 cup finely chopped fresh coriander
- 1 tbsp chopped green chilies (optional)
- 3 masala khakhara
- 1 tsp red chili powder
- 1 tsp chat masala
- 1 tbsp sweet tamarind chutney (or lemon juice)
- salt to taste

1. Cook the mixed sprouts for 1 whistle in pressure cooker. Add salt while cooking itself
2. Drain the excess water and cool the cooked sprouts to room temperature
3. Crush khakhara with hand and keep aside. Make sure not to crush too much. It should remain small pieces
4. In a bowl, mix the cooked sprouts and all other ingredients, except khakhara
5. Mix the crushed khakhara just before serving so that it gives crunchy feel to chat

Enjoy the chat with cup of hot masala tea!!

Sunday, 24 August 2014

Janmashtami Special - Prasad panjiri

Though I am late for this, here is a simple panjiri for prasad I made this Janmashtami.. You can also make and consume it during winter as it contains sonth (dry ginger powder) in good amount

- 1 cup coriander seeds powder (daniya)
- 1/2 cup dry ginger powder
- 1/2 roasted makhana (lotus seeds) powder
- 1/4 cup dry coconut grated and roasted
- 1 cup sugar powder (I took less)
- 1-2 tbsp any nuts, roasted in ghee (I used almonds)
- 1/2 cup ghee

- In a pan heat ghee and add the coriander seeds powder and roast it for 1-2 mins till it starts darkening in color
- Now add dry ginger powder, roasted makhana (lotus seeds) powder to it and roast again for a minute
- Add roasted, grated dry coconut and almonds and mix well
- Turn off heat and let the mix cool to room temperature

- Once cooled, add sugar powder and mix well
You panjiri is ready!!

Friday, 15 August 2014

Green tomato (raw tomato) curry

Today I harvested few green tomatoes from my kitchen garden...And prepared this tangy curry. Try this and you will surely enjoy this unusual side dish. .

Here are some green tomatoes on plant in my balcony!!

- 3-4 medium size green tomatoes
- 1/2 tsp mustard seed
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tbsp oil
- 1 tbsp jaggery

- Cut green tomatoes in small pieces
- Heat oil in pan, add mustard seeds and as it crackle, add cut tomatoes
- Cover and cook for few mins as tomatoes soften. Add very little water if needed
- Add turmeric powder,  chilli powder,  salt and jaggery. Cover and cook for another few mins
- Add water and adjust consistency
Serve hot with pulka or rice!!!

Wednesday, 23 July 2014

Beetroot poori..Pink Poori Perfect snack for kids!

Here is a colorful snack for kids and also suitable for lunch or snack box.
Ingredients are minimal and can be made very fast..

1. 1 medium size beet root, boiled and made into fine paste
2. 1 1/2 cup wheat flour
3. 1 tbsp red chili powder
4. Salt to taste
5. Carom seeds or sesame seeds (optional)
6. Oil for deep frying

1. In a bowl take beet root paste and to it add red chili powder, salt and Carom seeds or sesame seeds
2. Now add wheat flour slowly. Add only as much wheat flour in beet root paste so as to make dough like paratha dough without adding any water
3. Knead well, apply little oil and keep aside for 5 mins
4. Now divide the dough in equal size portions and roll into small poories
5. Deep fry in oil and drain on paper

Your pink poories are ready!! Serve hot or cold or pack in tiffin..

Kitchen Gyan: Make assorted poori basket for kids party with pink poories (beet root), green poories (pakal), yellow poories (spice mix) and white poories (regular)!!

Friday, 20 June 2014

Break from cooking!!!

Hold on friends..nope I am not taking a off from this blog..just for change posting few of wall arts done by me!!

Do tell me how do you like these?

So this one goes on my hall wall around the TV cabinet

This is on other side..

And this is in dining area

and this in the guest bedroom

Thursday, 19 June 2014

I would like to hear from you!!

Dear Friends and followers of kitechenkatta

Its been quite some time I started sharing my love for cooking and food through the kitchenkatta..Many of you got along with me on this joy ride, reading my recipes and may be trying them also..
I would surely love to hear from you about your experience with kitechenkatta and any suggestions that you would like to share with me..I also welcome you to share your versions of recipes with all of us..So friends get along and drop by your comments, feedback, suggestions!!!

I am waiting to hear from you!!!

Sunday, 15 June 2014

Crispy pepper babycorn starter

This easy to make snack can be served as starter or as finger food for kids..my 2.5yr old kiddo likes this so much that he finished it in matter of minutes!!

- Few baby corn slit and cut in 2 inch pieces

- 2 tbsp corn flour

- 1 tbsp maida
- salt to taste
- pepper powder
- oil for deep frying


- Mix corn flour,  maida and salt together adding little water to make thick paste

- Add corn pieces to this paste making sure corn pieces are coated with the paste
- Heat  oil and deep fry the corn pieces till slightly brown, take out and drain excess oil on absorbent paper
- Sprinkle pepper powder on fried corn and mix well

Serve hot with tomato ketchup!

Wednesday, 11 June 2014

Mattha (Spicy buttermilk)

This is another recipe which has a childhood memories..In any marriage lunch Matta used to be present always as the place in Northern Maharashtra where I sepnt my childhood, most marriages would be in summer months and temperatures would sour to 45-48 degrees
So this flavored butter milk used to be must in all lunches to satisfy the thrust!

- 2 glass Butter milk (not so sour and also not too thick)
- salt to taste
- sugar 1 tbsp
- 2  spoon full finely chopped fresh coriander, few pieces of cut green chili (optional)
- 1/2 cup khari boondi

- Whisk butter milk, salt and sugar together
- add coriander, green chili and mix well again
- add khari boondi and mix well

Kitchen Gyan: Serve chilled..Optionally you can add seasoning(tadka) of cumin seeds and ghee..
Photo this time hasn't come well :-( I will post a better one when I make it next!

Tomato-cheese thepala

- 1 cup tomato puree (do not cook tomato, make a puree using fresh red tomatoes for good color)
- 1 tbsp dry mixed herbs
- 1 cube of Amul cheese
- 2 tbsp red chili powder
- pinch of turmeric powder
- 1 cup whole wheat flour
- 4 table spoon gram flour (besan)
- salt to taste
- Oil


  • Mix tomato puree, dry mixed herbs, red chili powder, turmeric powder together and salt
  • Grate cheese in this mixture
  • Slowly add wheat and gram flour to this puree mixing frequently
  • Only add enough flour to make stiff dough like for chapati/thepala without using water
  • Need well using oil and keep aside for 15-20 mins
  • Divide the dough in to equal size portions and roll into flat circle
  • Heat tawa (flat pan/dosa tawa) and place the rolled thepala on it
  • Once it starts sowing bubbles, turn the side
  • Apply little oil on both sides and cook till golden brown

Serve hot with coconut chutney or tomato ketchup!! Good snack or meal item for kids as these thepala remain soft through out the day! 

Friday, 2 May 2014

Tomato-capsicum salad (koshimbir)

As such I am not a big fan of both the ingredients..but this is very colorful and tasty salad side dish which goes well with any meal..

- 1 large side red tomato (make sure it is hard enough to cut in very small pieces)
- 1 medium size capsicum
- handful of chopped coriander
- 1/2 tbsp lemon juice
- 1/4 tsp red chili power
- 1/4 tsp sugar
- salt to taste

1. Finally chop tomato and capsicum in small cube like pieces
2. Mix all ingredients well in a blow tossing well together

Server as side dish with any combination of roti-sabji or dal-rice!!

Tuesday, 29 April 2014

Spinach(Palak) rice

- 2 cup cooked rice (make sure the rice is not sticky and cooks grains are whole and separated)
- 1 medium size bunch of spinach(palak)
- 7-8 cloves of garlic
- 1 tbsp cumin seeds
- 1 tbsp sambar powder/masala
- 2 tbsp oil
- salt to taste

1. Clean and wash spinach leaves
2. Grind spinach leaves and garlic together to fine paste (add little water if desired)
3. In a deep pan, heat oil and add cumin seeds and as they crackle add the spinach and garlic paste prepared
4. Stir constantly as spinach is cooked and changes colour to dark green
5. Add sambar powder, cooked rice and salt. Mix well
6. Close the lid and let the rice cook for 1-2 mins

Serve hot with tomato sauce or coconut-gram daal chutney!!

Monday, 28 April 2014

Harabhara kabab - healthy and yummy!!

I was wondering to include green ingredients, palak and green peas into my 2 yr old's diet..though he does not refuse palak as such, there is no way he eats the cooked green peas as he does not like the texture of outer thing cover on each peas
So this harabhara kabab was really appealing to him with the color and smooth texture..and what more..this makes perfect starter for any party
So go ahead and give it a try!!
And do leave your comments if you like this recipe..

- 2 cup green peas
- 10-15 fresn spinach (palak) leaves
- 1 medium size potato, boiled and mashed
- 1 green chili (2 or more if less hot verity)
- 1 inch piece of ginger
- 1 tpsp garam masala (indian spice powder, can use, roasted cumin powder and roasted coriander seeds powder alternatively)
- 1/2 tsp turmeric
- 2 tbsp corn foulr
- salt to taste
- Oil for shallow frying

1. Blanch spinach leaves in boling water for 1-2 mins and refresh with cold water
2. Boil green peas till soft (do not make too soft or mashy)
3. In a mixer, add balnced spinach leaves, boiled green peas, green chili and gind to well
4. Tansfer the mix in a bowl, add mashed potato, garam masala, turmeric powder, salt and corn flour and mix well
5. Divide the mix in equal portion balls and flatten in shape of tikki
6. Heat a tava/ pan and apply oil and place the kabab/tikki on it
7. Shallow fry the kabab on both sides applying little oil till golden brown 

Serve with green cutney or tomato ketchup!!

And here is getting little creative, a snow man prepared with Kabab and Dalia Khichadi for my kiddo!!

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