Wednesday, 28 December 2016

A HextraOrdinary day with all new Tata Hexa

With busy schedule I was surely missing on IB meets..and when I saw about Tata Motors Hexa Experience on Indiblogger page, I clicked on Apply Now almost instantaneously..Though the only doubt I had in mind was, I will be leaving back my family on a weekend if I had to opt for the event..
But seems Tata already knows the value of family time and to my surprise the event description read “Get your family along” and I was super happy!!
I applied for 24th, the second day of the #HexaExperince.

Christmas eve day started with an Hexcitement as we were planning to head for the #HexaExpreience center at White Orchid Bengaluru..
I was having high hopes as we were going as family with my hubby who was too keen on experiencing Hexa and my 5 year toddler whom was excited to meet some new friends- some lovely pets at the CARE pet adoption counter.

Oh ya I had told him there are pets at the CARE center by looking around tweets and posts of the event on 23rd!
                                    Welcome note at the venue

As we reached the event registration had just started. We were greeted with smiling faces at the registration counter and a big blue canopy..the entering itself was so soothing with the mild blue lights and the blue beauty at the centre- the all new HEXA!

Without a second thought my little one already headed to the kids zone where we greeted with a cheerful Santa! Tata surely knows how to put a great show with all the family members getting to engage in something!!
                         Off-road track specially created for for Hexa Experience

Next was the off-road experience which we were so very curious about! And no doubt it was exciting one with the Hexa expert drivers showing us the power packed features of Hexa!
The off-road experience was one of its kind. We experienced the high ground clearance, car stability over unequal terrain with balancing on just two wheels, ascent and decent features with vehicle lock, auto speed control and drive over more than 40 degree slanting terrain.
I would surely say this was best part of the #HexaExperience..

                                                       Balancing uneven terrain

We also enjoyed the test drive of all new automatic Hexa which had both manual and auto gears which will best for Bengaluru roads. After the test drive my better half fallen in love the second time!! Thank fully I still remain the first ;)

The Digital experience zone enabled even the non drivers to enjoy the full 360 degree view of the Hexa and experience its power packed features.
We also experience the magnificent interiors of Hexa and I almost felt like not coming out of it for hours :P

As the Hexa kept us engaged, my little one was fully engrossed in the Kids Zone with fishing game, balancing, Xbox Kinect games and remote controlled car racing..We had our share of fishing with Santa!
                                         Some fishing with Santa

At the CARE pet adoption zone he also got to experience the cute little puppy…in his word Got to feel the puppy!!

                                      Feeling the puppy! 

The event was full of activities like Live music, a stunning Mia counter where I planned what is going to be my next purchase at Tanishq and not to miss on the food counters by Dunkin Doughnut, Kaati Rolls, Dominos and Tata Global beverages stall which served excellent Tata tea.
                                     Enjoying some live music

With a Hextraordinary day long experience we headed back with the thoughts of blue beauty in mind and a dream to own our own Hexa may be sooner!! Check out some of more interesting features of the Hexa here 

Sunday, 18 December 2016

Crispy Rice-Cheese balls

Simple trick to get over the left over rice. Try these crispy cheese balls as snacks or starters.

1. Leftover rice around 2 cup
2. 2-3 tbsp besan
3. 2 tbsp finely chopped coriander
4. 1 tbsp ginger-green chilli paste
5. 1/2 tbsp turmeric powder
6. 1 tbsp red chilli powder
7. 1 tbsp daniya powder
8. 1/2 tbsp sugar
9. 1 tbsp lemon juice
10. Sal per taste
11. 1/4 cup small cut processed cheese cubes (I have made mine much tiny bite sized)
12. Oil for deep frying

1. If the leftover rice has become to hard, then use little water and mash it with your hands such that it mixes completely and all rice is neatly mashed.
2. Add besan, turmeic powder, red chilli powder, ginger-green chilli paste, sugar, salt, lemon juice to the mashed rice and mix well.
3. Add coriander and cheese bites and mix gently. Do not crumble the cheese pieces. Gently bring all dough together without kneading much.
4. Now apply little oil on your palms and divide the rice-cheese dough in small portions and shape in balls on around 1 inch size. Make all balls and keep aside
5. Deep fry the balls till golden brown on all sides.

Serve with tomato ketchup or chutney of choice.

Sunday, 4 December 2016

Biscuit Canopy

I am always excited about how the Monaco biscuit toppings look in the advertisement and always wanted to try it. When I was looking for quick starter option for my son's party, I chose to make those Biscuit Canopies. And trust me those really rocked! Kids and grown ups all likes this little bites loaded with veggies and cheese!
Here are simple ingredients and quick recipe for Biscuit Canopy

1. Monaco Biscuits -Classic slated one pack. Or any slated crackers
2. 1/2 cup corn kernels
3. 1/2 cup green peas
4. 1/4 cup dices carrot
5. 2 tbsp tomato ketchup
6. 1 tbsp pasta seasoning or dried mixed herbs
7. 1/2 tbsp chilli flakes
8. 2 tbsp oil
9. 1/4 cup shredded cheese
10. few coriander leaves for garnishing 
11. Salt per taste

1, Heat oil in pan and add corn kernels, green peas, carrot and saute for few mins till all veggies are slightly cooked. Do not over cook and maintain the crunch.
2. Add salt, pasta seasoning/herbs, chilli flakes and mix well
3. Turn off heat and add tomato ketchup and mix together. Keep aside
4. On a tray /glass plate arrange Monaco biscuits and keep a spoon full of prepared veggies topping on each. Top with a small pinch of shredded cheese
5. Microwave of medium heat for 40-50 sec till the cheese melts
6. Garnish with coriander leaves

Repeat for all the canopies.
Enjoy your biscuit canopies as starters or as tea time snack!

Sunday, 13 November 2016

Radish-Mooli Paratha and Radish Greens Subji

For the weekend I wanted to try something simple and tasty, what turned into mooli/radish meal altogether. With Mooli Paratha being much common, its green leaves subji is not so common dish.
Usually my mom never throws away the mooli greens and makes this subji as accomplishment.
Though I find Radish leaves are generally most neglected. Mostly you would get it removed while buying the radish itself. However next time you get radish get those greens also. Not only they taste great, they are highly nutritious also. This radish leaves subzi with basic ingredeints makes a tasty side dish and also goes very well with parathas.


For Paratha Stuffing:
1. 1 cup grated white radish/mooli
2. 1/2 tbsp ginger paste
3. 2 tbsp finely chopped fresh coriander
4. 1/2 tsp cumin seeds
5. 1/2 tsp carom seeds
6. 1/2 tsp turmeric powder
7. 1/2 tbsp red chilli powder
8. 1 tsp garam masala
9. 1 tsp lemon juice
10. Pinch of sugar
11. 1 tbsp oil
12. Salt to taste

For outer cover:
1. 2 cup whole wheat floor
2. Salt to taste
3. Water to kneed
4. 1 tbsp oil to kneed dough soft

To make stuffing:
1. Press the greted radish in your palms and remove excess water
2. Heat oil in a pan and add cumin seeds, carom seeds and as it crackle, add ginger paste and fry for 1 min
3. Add turmeric powder, red chilli powder, garam masala and grated radish and mix well
4. Add salt, sugar and lemon juice and mix well. Cover and cook till radish is cooked soft.
5. Add coriander, mix and keep aside to cool to room temperature

Kneed soft dough for outer cover

How to proceed:
Divide the dough in equal parts.
Take one dough ball and roll into small circle. Keep a spoon full stuffing, cover from all sides, and Very gently roll into paratha.
Cook on hot tava/griddle applying oil on both sides.
Repeat with all the parathas

For the Mooli Leaves Subji:

1. 1 cup finely chopped radish leaves
2. 3-4 tbsp corasly ground roasted peanut powder
3. 1 small green chilli finely chopped
4. 1/4 tsp rai
5. 1/2 tsp turmeric powder
6. 1/2 tbsp red chilli powder
7. pinch of sugar
8. Salt to taste
9. 2 tbsp oil

1. Heat oil in pan and add rai and green chilli
2. Add chopped radish leaves. Mix well. Cover and cook for 3-4 mins.
3. Add turmeric powder, chilli powder, salt, sugar and peanut powder and mix well.
4. Cover and cook for few more mins till the greens are cooked soft
Optionally can add little lemon juice before serving.

Radish leaves subji/mulyachya panachi bhaji is ready. Serve with pulka or paratha.

Tuesday, 1 November 2016

Vangyache Bharit - Baingan Bharta - Khandeshi preparation

Vangyache Bharit or Baingan Bharta is prepared in various parts of India quite differently..
This recipe I am writing is very special to a region called Khandesh in Maharashtra. I have grown up seeing this Bharith preparation and the taste makes me nostalgic.
In Jalgaon region of Maharashtra, there are special Bharit Parties arranged on farms whenever families gather together and specially in winter season. Bharit in party is prepared in traditional way by roasting the हिरवे वांगे (green large brinjal) on open air fire. What makes Khandeshi bharit more special is the addition of lots of green chillies and spring onions. Recently I feasted on the bharit prepared by my brother with this special loving touch :) And that concluded on my long time plan to share this recipe here...

1. 2-3 big  green brinjals
2. A bunch of spring onion
3. 7-8 cloves of garlic
4. 4-5 green chillies
5. 2-3 tbsp peanuts
6. Salt per taste
7. 4-5 tbsp ground nut oil or refined cooking oil
8. Finely chopped coriander for garnishing

1. Apply a thin coat of oil on the brinjals and roast it directly on gas stove
2. Clean the burnt outer skin from brinjals and mash it completely
3. Finely chop spring onions, greens and the baby onions as well
4. Roast green chillies 
5. Grind roasted green chilles and garlic cloves together to fine paste
6. Heat oil in a pan and fry the peanuts and keep aside
7. Add chopped spring onion to the same oil and fry it till 2-3 mins
8. Add green chillies and garlic paste and fry together for few more mins
9. Add fried peanuts, mashed brinjals and salt, mix well
10. Cook for few 3-4 mins more stirring continuously
Garnish with finely chopped coriander and serve hot with Bhakari or chapati

Sunday, 25 September 2016

Paneer-Green peas Pulav - Lunch box series recipe #7

Since my little one had declared he do not want Poha and Upma in his lunch box, as two of my sure options are gone now, I am always trying out varieties of rice. My criteria for a dish to qualify for his lunch box are simple - it should be manageable for him to eat independently, should be easy and quick to make, tomato/onion should not be there is visible form :), should be healthy, and should be a sure one..i.e. I need to be sure the box will come empty..
Well so with all these conditions, this Paneer-Green peas Pulav is our favorite one, not only for lunch box, but otherwise also whenever I have paneer at hand. 
Try this in your kids box and see the smiling faces back with empty boxes..
I am giving portions for a small size lunch box, you can scale it up as per need.

1. 1/2 cup Basmati or Regular rice, cooked (grains should be separate as much possible and not sticky)
2.  1 medium tomato
3.  1/4 inch piece of ginger
4.  2 small garlic cloves
5.  3 tbsp paneer pieces, cut into small cubes. Can take more as per liking
6.  2 tbsp fresh green peas
7.  1/2 tbsp Pav Bhaji masala
8. Salt to taste
9.  2 tbsp oil
10. 1/4 tsp jeera
11. Pinch of sugar

1. Chop tomato, ginger and garlic into small pieces
2. Grind it all into smooth puree
3. On a tava, shallow fry paneer pieces and keep aside
4. Heat oil in a pan, add jeera and add green peas. Saute it for a min.
5. Add the tomato-ginger-garlic puree prepared and cook it till it starts realizing oil
6. Add pav bhaji masala, salt and sugar. Mix well. Add fried paneer pieces.
7. Add cooked rice and mix all together. Cover and cook for 2-3 mins

Yummy Paneer-green peas Pulav is ready go in the boxes(or directly to hungry tummies)!!

Optionally garnish with chopped fresh coriander.

Wednesday, 7 September 2016

Talniche Modak - Fried Modak

Ganpati festival is here and we all know Bappa's favorite is Modak. Many varieties of traditional and fusion Modaks are made these days. Though all time favorite is this fried or तळणीचे Modak.
Happy that I am able to post this recipe just in time..Try it and do let me know how it turns out...

1. 1 cup maida
2. 1/4 cup milk
3. 1/4 cup water
4. 1/2 cup sugar
5. 1/2 cup desiccated coconut/ coconut powder
6. Pinch of salt
7. 2 tbsp kishmish
8. Oil for frying

1. Heat milk to just lukewarm. Do not boil. Add 2 tbsp sugar and mix well so that sugar dissolves. Add water to milk and sugar mix and keep aside
2. Add maida in a bowl. Add salt and mix well.
3. Heat 2 tbsp oil and add hot oil to maida. With help of a spoon, mix well.
Rub the oil and maida together with hands such that the mix resembles breadcrumbs.
4. Now slowly add milk-sugar-water mix to knead tight dough.
5. Cover and keep the dough for resting for 15-20 mins.
6. To make filling, powder the remaining sugar using grinder. Add coconut powder to powdered sugar. Add kishmish and mix together. Keep aside.
7. Now roll maida dough into thin chapati. Cut into 4 poories using round cutter or a lid.
8. Add a tbsp of coconut filling to each poori and give a shape of modak.
9. Make remaining modak same way.
10. Heat oil in kadhai and as its.completely hot fry 2-3 modak at a time on low flame strring as needed.
Fry on low flame only to ensure modak don't turn soft after frying.
Drain on absorbent paper.
Your fried Modak Prasad is ready!

Saturday, 27 August 2016

Masoor-Methi Daal

Bored with same yellow daal everyday, if you are looking for a different variety of daal, this recipe is sure for you with minimal ingredients at hand..

1. 1-1/2 cup split masoor daal (red daal)
2. 1 cup fresh methi leaves, cleaned and finely chopped
3. 1 medium onion, cut into strips
4. 2-3 cloves of garlic, finely chopped
5. 1 dry red chilli
6. 1/2 tsp rai
7. 1 tsp turmeric powder
8. 2 tbsp red chilli powder
9. 1/2 tbsp garam masala
10. Pinch of hing
11. 3 tbsp oil
12. 1/2 tsp sugar
13. 2-3 kokum or 1 tbsp tamarind pulp
14. Salt to taste

1. Soak masoor daal in water for around 15-20 mins and then drain the water
2. Heat oil in pan, add rai, dry red chilli and hing
3. Add garilc and onion. Fry till onion become golden brown
4. Add chopped methi and cook for 2-3 mins stirring occasionally
5. Add turmeric powder, red chilli powder, garam masala and mix well. Saute for 1-2 mins 
6. Add soaked daal and mix well. Add salt, sugar and kokam. Add water enough to cook daal.
7. Cover and cook for 7-10 mins, stirring occasionally. Add water as needed. Turn off flame as the daal is cooked. Do not over cook as we don't want to mash the daal.

Serve hot with paratha, phulka or steamed rice!

Friday, 29 July 2016

Pakoda/Bhajji Platter

What best one to would crave for in this Bangalore weather...something hot, something chatpata, something fried..
This pakoda or bhajji platter is sure to satisfy you the rainy evening..
I have made 3 types of pagoda here..Onion, Potato and Ajwain leaves.
Ajwain leaves or Doddapatre I have shown in one of the pictures. If you don't have access to it you can make palak pakoda in same way.

For Onion pakoda:
1. 1/2 cup besan/gram flour
2. 1 tbsp finely chopped coriander
3. 1 medium sized onion, cut into strips
4. 2 tbsp red chilli powder
5. 1/2 tbsp turmeric powder
6. 1/2 tsp ajwain seeds
7. Slat to taste
8. 2 tbsp hot oil

Oil for frying

For potato and Ajwain leaves pakoda
1. 1/2 cup besan
2. 1 tbsp finely chopped coriander
3. 1 medium sized potato, cut into thin round slices
4. 4-5 Ajwain leaves
5. 2 tbsp red chilli powder
6. 1/2 tbsp turmeric powder
7. 1/2 tsp jeera
8. Slat to taste
9. 2 tbsp hot oil

Oil for frying

For Onion pakoda:
1. Take the onion cut into long strips in a bowl  Separate as much slices.
2. Add besan to onion and working with hands keep mixing. Onion slice will coat with besan. Do not use water, moisture in onion will help.
3. Add red chilli powder, turmeric powder, ajwain seeds, coriander, salt and again m8x well. Add very little water at time if the mix is too dry.
4. All onion slices should coat with thick batter. Heat 2 tbsp oil and add to this and mix well.
Heat oil for frying and fry pakoda 1-2 at a time till crispy. You can drop pakoda with spoon or hand, don't worry much about irregular shapes.

For potato and ajwain leaves pakoda:
1. Mix together, besan, red chilli powder, turmeric powder, jeera and salt, coriander
2. Add water slowly and mix well. We need batter of cake batter like consistency.
3. Add 2 tbsp hot oil and mix well.
4. Heat oil for frying
5. Dip one by one potato slice in the batter, make sure it covers from all sides and drop it gently in hot oil.
6. Fry pakoda till crispy.
7. Repeat same for ajwain leaves by coating them in batter. Fry ajwain pakoda in hot oil.
If using palak leaves, remove the stems and use thick leaves.

Serve your pakoda-bhajji platter with anu chutney or tomato ketchup and hot cup of tea!!

Friday, 15 July 2016

Tasty Sprouts Wrap - complete meal

This healthy sprouts wrap make it a perfect weekend meal. It is packed with goodness and will make sure you stay full for longer as contains both sprouts and whole wheat roti. I also made a kids variety of wrap which I will post next. With a quick pancake dessert, which again I will post after the kids wrap, made it a complete fun meal for weekend.
So do give it a try and drop by comment how did you like it..

For sprouts stuffing:
1. 1 cup whole moong sprouts
2. 1 medium onion, finely chopped
3. 1/2 tsp jeera
4. 1/2 tsp turmeric powder
5. 1-2 tsp red chilli powder
6. 2 tsp oil
7. 1/2 tsp chaat masala
8. Salt to taste

For salad stuffing
1. Few spinach leaves, finely chopped
2. Red, green, yellow bell papers, chopped into small cubed around 2 tbsp (all or any color can be optional
3. 1 carrot, cut into long strips
4. 1/4th tsp chaat masala

For green chutney:
1. 1/2 cup fresh coriander chopped
2. 4-5 garlic cloves
3. 1 inch piece of ginger
4. 1/2 tsp jeera
5. 1 green chilli
6. Salt to taste
7. 1 tbsp lemon juice

For outer wrap:
1. 1-1/2 cup whole wheat floor
2. Salt to taste
3. Water for kneading
4. Oil for cooking

Grated cheese, 1/4 cup


Making green chutney:
1. Mix all ingredients of green chutney except lemon juice and grind with help of a mixer. Use little water if needed to adjust consistency
2. Add lemon juice and mix well
Keep aside

Making Dough:
Mix the whole wheat floor and salt and using water knead to make soft dough for roti wrap. Apply 1/2 tbsp oil and knead well. Keep aside

Making sprouts filling:
1. Heat oil and add jeera
2. Add chopped onion and saute well till onion turn golden
3. Add turmeric powder, red chilli powder and mix well
4. Add whole moong sprouts and mix. Add salt. Cover and cook for 3-4 mins. Sprinkle little water if required for cooking. We don't want to make the sprouts too soft.
5. When sprouts are almost done, remove from heat and add chaat masala. Mix well and cool to room temperature

Making the salad filling:
Mix the cut veggies and chaat masala and set aside

How to proceed:
1. Divide the dough in equal size portions and roll each into a slightly thick roti
2. Heat a tava and cook the roti on both sides, apply very little oil when almost cooked
3. Make all roti like this and set aside
4. Take one roti at a time, spread it on flat surface/plate. Spread the salad at center on the roti only in a vertical line. On the salad, spread the sprouts filling. Don't cover entire roti, we only will use the center portion of roti for filling.
5. On sprouts mix, add green chutney unevenly. Spread grated cheese.
 Cover the wrap by folding the empty portion of roti from both sides. 
Tada ..your healthy sprouts wrap is ready!!

Kitchen Gyan:

You can use tooth pick to keep the wrap in place if needed. 
Heat in microwave for 30 sec if already cooled to room temperature and serve with tomato ketchup.
You may also apply tomato ketchup  on the roti wrap before placing the fillings

Friday, 24 June 2016

Methi-Moong Daal Khichadi

So again after long time here I come with easy and quick one dish meal for Friday dinner which will surely give you a great relief after long hectic week long work.
Methi-Moong Daal khichadi with added goodness of Brown Rice will serve as comfort food on a cold-rainy evening, specially the kind of weather we are witnessing in Banaglore over last week.
Be rain or not, try out this simple recipe and leave a comment down as how you like it.

1. 1 cup Brown Rice 
2. 1 cup While Rice 
3. 1 cup Yellow Moong Daal 
4. 1/2 cup tbsp Kasuri Methi
5. 5-6 whole black pepper(मिरे )
6. 1/2 tsp jeera
7. 1/2 tsp rai
8. 5-6 cloves of garlic, chopped
9. 1/4 tsp hing
10. 2 tbsp red chilli powder
11. 1 tbsp Maharashtrian goda masala (or Garam masala if  goda not available)
12. 1/2 tbsp turmeric powder
13. 3 tbsp oil
14. Salt per taste
15. Water for cooking

1. Wash brown rice, while rice and moong daal together, drain water and keep aside for 10 mins
2. In pressure cooker, add the washed brown rice, while rice and moong daal, pinch of hing, turmeric powder, enough water and pressure cook for 4-5 whistles (water should be almost 2.5-3 inches above the daal-rice mix. Water required may vary based on rice you use, but the final khichadi consistency should not be too thick.)
3. Let the pressure remove completely before opening. Add salt and mix the khichadi well by gently pressing with a ladle
4. In a Kadhai/pan heat oil, add rai, jeera and black pepper. Add remaining hing.
5. Add chopped garlic and fry it for 1-2 mins. Add kasuri methi and give a quick stir
6. Add redchilli powder, goda masala and quickly add the cooked khichadi and mix well
Cook it for another 2-3 mins.

Serve hot with Papad and pickle of your choice.

Wednesday, 25 May 2016

Raw Jack fruit curry

This was long time due..kitchenkatta's next guest post, by one of my dear friend of childhood.
We recently came if touch after 20 long years and it felt though nothing has changed.
Sometime back she shared me this mouth watering recipe to be featured on kitchekkatta and I was surely delighted. As my work kept me super busy and also there were few more posts already scheduled this one was actually delayed. But now today finally I am with this...
So here comes the Jack fruit curry as contributed by Hiral. I have done slight variations in few proportions such as to suite to taste of most of my readers. 

1. 1 small raw jack fruit approx. 300 gms    
2. 2 tsp Garlic paste
3. 2 medium sized Onion paste                    
4. 2 tsp Ginger paste
5. 1 cup Tomoto puree 
6. Curd around 1 tbsp for marinating
7. 1 cup Curd for gravy
8. 2 tsp turmeric powder
9. 2 tsp coriander seeds powder
10. 1 tsp cumin seeds powder
11. 1 tbsp Garam masala
12. 3 tbsp Red Chili powder
13. Cashew nut paste around1 small cup
14. 1/2 cup Khoya
15. Salt as per taste
16. Oil for frying 
17. 4 tbsp Oil for making garvy
18. 1 tbsp fresh coriander leaves chopped

1. Cut jack fruit  in medium size pieces. Apply oil on hand and on knife as it will be too sticky.   
2. Mix 1/2 tbsp turmeric, salt, 1 tsp each of ginger-garlic paste and 1 tbsp curds. Marinate the jack fruit pieces with this mixture and keep aside for around 15 mins
3. Heat oil and fry the marinated jack fruit pieces. Drain on absorbent paper and keep aside 
4. In another pan, add 4 tbsp oil as it heats add onion paste. Fry it till almost dry stirring continuously
5. Add remaining ginger-garlic pastes and fry well
6. Add Tomato puree and fry for another 1-2 mins
7. Add turmeric powder, garam masala, coriander seeds powder, cumin seeds powder, red chilli powder and mix well
8. Reduce the flame and add curd, cashew nut paste. Add khoya and mix well
9. Add salt. Remember the jack fruit pieces are fried with marination containing salt. So adjust salt according to gravy
10. Add fried jack fruit pieces and mix well. Add water as required to tick gravy consistency.
 Garnish with chopped coriander leaves and serve hot with paratha, phulka or chapati

Daal Dhemsa- Tinde ki khatti-meethi subji

Tasty and simple Dhemasa/Tinda subji.

1. 250 gm Tender green Dhemsa(Tinda)
2. 1/4 cup chana daal, soaked in water for around 3-4 hours
3. 2 tbsp Tamrind pulp
4. 2 tbsp jaggery
5. 3 tbsp red chilli powder
6. 1 tbsp turmeric powder
7. 1 tsp coriander seeds powder
8. 1/2 tsp rai
9. Pinch of hing
10. Salt per taste
11. Water for cooking

1. Cut the Dhemsa/Tinda into half and then cut stips length wise. Remove and discard the seeds part
2. In a pan heat oil,  and add rai. As it crackles, add hing, turmeric powder and red chilli powder and cooriander seeds powder. Take care not to burn the masalas
3. Quickly add the soaked gram daal and saute for 1-2mins
4. Now add the cut Dhemsa/ tinda and saute another 2-3 mins
5. Add tamrond pulp and jaggery and mix well
6. Add around 1 cup water, cover and cook till Dhemsa/ tinda are soft. Add water as needed strring occassoinally.
You may use pressure cooker also, in that case make the subji directly in cooker, cover and cook for 3 whistels

Server hot with Chapati, pulka or daal-rice.
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