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.

Sunday, 15 May 2016

Curry Leaves Chutney

Simple and tasty, this chutney makes good side dish with hot chapti/phulka. Credit of this recently learned recipe goes to my Grand-mother-in-law (my Husband's Nani).

1. 1 Bowl curry leaves, washed and dried
2. 1/4 cup raw peanuts
3. 1 tbsp jeera
4. 2 tbsp red chilli powder
5. 3-4 garlic cloves
6. 1/2 tbsp sugar
7. 1 tbsp aamchur powder
8. 2 tbsp oil
9. Salt per taste

1. Roast curry leaves in small batches using little oil. Make sure the the curry leaves are almost dry/fried. Cool to room temperature
2. Dry roast peanuts and jeera as well and let it cool
3. Once cooled, add the roasted curry leaves, peanuts, jeera, garlic, red chilli powder, sugar, aamchur powder and salt to a mixer jar and grind finely
Store in dry, airtight container. Can be stored for a week without refrigeration.
If you want to store loner, store in airtight container in fridge.

Monday, 9 May 2016

#Immunity4Growth- The Horlicks Immunity Indiblogger Meet - An enriching experience!!!

Well what a special Mother's Day I had this time!! 
After a very tiring week at office, I was so much looking forward for this Sunday of 8th May. And sometime in the week I saw this mail about #Immunity4Growth Indiblogger meet.
And I must agree I am very happy I made this decision to be there at Vivanta by Taj to witness one of very special blogger meet.

Many of my fellow blogger already have written about the experience and all the detailing about the proceedings. So I am going to stick this post to the takeaways from the #Immunity4Growth proceeding and what we all and specially the marvelous Mommies can do to provide better future for our children..

The meet started with a very insightful session by Jill Castle, registered dietitian/nutritionist (RDN) and childhood nutrition expert who also writes at

Jil talked about importance of Nutrition, Immunity  and its effects on the overall growth of children. I was impressed the way she had studied the Indian (mal)nutrition scenario and explained how the whole society and specially Mothers can help to full fill nutrition requirements of children through Dietary Diversification, adding fortified cereals and beverages to children's food intake.

Here is an interesting slide from Jil's presentation which pretty much summaries general tips for combating nutrition deficiency.

After Jil's session, Mr. Amaan Khan from Horlicks India and Dr. Hegde shared eye opening numbers from various surveys with respect to India and Bengaluru. 
(have a look at below picture of survey copy shared by Horlicks India team)

Though the numbers in terms of micro nutrients deficiency are alarming in Indian situation, I strongly believe together we can fight this epidemic and make the future brighter for our Smarter champs!!

After all that was the strong message shown in AV clip  " Khali Khali Hathon Se Kitana De Jaati Hai Maa"
which left me moist eyes as I could remember my whole past with my Mom supporting 
me through my each decision to study, and always standing by my side come whatever may!!

Well well..I said I will stick to the takeaways of the session..I have to mention this special one..I made very special not just one-two but three lifelong friends
The #Indiblogger meet became more special and enjoyable for me because of these 3 wonderful ladies I met, 
Sunita who blogs at, Kokila who blogs at and Rashmi who you can find at

And the topping of all fun came along with the very interesting quiz session which was partly won by the tremendous team work of the 4 enthusiastic ladies of table 10!!! :) 
(Most of you who were present there will agree, we deserved it right!!!)
(And those of you don't, then, just keep the secret with you :D)

So here is my takeaway list from the #Immunity4Growth The Horlicks Immunity Indiblogger Meet:
1. Micro nutrients are very important for your child's overall physical and mental health
2. There are easy ways to full fill the requirements of micro nutrients on daily basis
3. A handy app to track the nutrition in your kids food and obviously take corrective actions
4. Fast food, ready to no...Indian food a Big Yes!!
5. Some quick ways to make the food more nutrition rich (this list is compilation of some tips shared by Jil and some from my daily routines in kitchen which are seen to be effective): 
  • Mix millet flours, ragi flours, pulses like chana daal, moong daal flours and Soyabean flours to Wheat flour to make capati, pulka
  • Use more than one variety of grains and make sure your weekly menu includes them all
  • Mix white and brown rice if only brown rice makes you lose your appetite
  • While making Khichadi try betwen various combinations of Daals, white/brown rice, barley, broken wheat (you can find recipes of Barley Khichadi, Daliya Khichadi here)
  • Make sure you provide balance meal to your kids everyday including dairy products, proteins, grains and fruits
  • Use veggies in innovative ways by adding the purees to various parathas, thepala and poories (check out Beetroot poori, Redpumpkin Poori, Laalmaath Parahtha, Palak Paratha and many more recipes in history links)
  • Eat as much local grown and fresh foods
  • Include fortified beverages (like Horlicks) in your children's routine
  • And finally, be persistent in your endeavor!!

Pretty much summed up my experience at #Immunity4Growth meet... 
Till I come soon with an exciting new recipe..Keep reading!!

Thursday, 5 May 2016

Kurdai Upma (Papad-kurdai subji)

This is another recipe from lost childhood memories..Though at home it was never called as "kurdai (कुरडई ) upma" I have just named it so to make more relevant today.
Traditionally summer month were the ones when every household will prepare Papad and Kurdai for next year. That is also the same time to finish the leftovers from previous year. So this was basically the dish to finish of the leftover small pieces of (चुरा ) papad and kurdai and was called and even eaten as "Papad-Kurdai jo Shak" or the Sabji. This has two fold use, one finish the leftovers which cannot be fried well and in hot summer months there used to be already shortage of fresh vegetables, so serve as side dish with the main meal.
Hmm..well so enough of long story and lets get to the business of making this unique Umpa.

1. 1-1/2 Leftover raw pieces of Kurdai (and Papad optionally. Use papad like Nachani, Jwari, Rice etc. and Do Not use Udad Daal, Sagoo etc papad which turn sticky when added water)
2. 1 medium size onion, chopped
3. 2 Garlic cloves, chopped
4. 1 Green chilli, cut into small pieces
5. Few curry leaves
6. 1 tbsp fresh coriander chopped
7. 2 tbsp red chilli powder
8. 1/2 tbsp turmeric powder
9. 1/4 tsp rai
10. 2 tbsp oil
11. Pinch of sugar (optional)
12. Salt per taste

1. Soak the raw Kurdai pieces in water for around 10 mins and then drain the water. You can feel that the dry Kurdai becomes soft now
2. Hear oil in pan, add rai, green chilli, curry leaves and fry for a minute
3. Add garlic and onion and fry till onion turns light brown
4. Add turmeric powder, red chilli powder, fresh coriander and fry for 1-2 mins. Add sugar if using it. Add salt.
5. Add the soften Kurdai pieces and mix well. Cover and let it steam for 2-3 mins till the Kurdai pieces are cooked.

Server hot with tomato ketchup as snack item or have with hot phulka.

Here I am adding the pictures of Raw (कच्ची) Kurdai and the fried one pictures.
Though for this recipe I have used the broken pieces of raw Kurdai.

                                                       Kurdai before frying

                                                         Kurdai after frying
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