Sunday, 26 November 2017

Kothimbir Thecha - Spicy coriander thecha

Winter in one of the best seasons in terms of vegetables we get in India. Lots of leafy greens, green peas, fresh turmeric and fresh vegetables all are available in abundance in market. This weekend I had a bundle of fresh coriander leaves and could not stop using it with free hands in recipes!

Thecha is all time favorite and adding coriander does not just enhance taste but also makes it mild on your tongue and also on your stomach!

1. 1 bowl full of fresh coriander, cleaned and chopped
2. 5-6 green chillies
3. 1/4th cup peanuts
4. 1 tbsp jeera
5. 1/2 tbsp lemon juice(optional)
6. 6-8 garlic cloves
7. Salt to taste

1. Roast green chillies on direct flame, keep aside
2. Roast peanuts in a pan and cool to room temperature
3. In a mixer jar, add fresh chopped coriander, roasted green chillies, roasted peanuts, jeera, garlic cloves, salt and grind it well. You can keep slightly coarse also.
4. Transfer in a bowl and add lemon juice and mix well

Serve with bhakari or pulka. Add oil on thecha when serving, oil helps makes it easy to digest.

If you are also coriander lover like me you may try this kothimbir wadi as well. 

Friday, 17 November 2017

Creamy Spinach Cheese Macaroni

Recently one of my friend went for routine health checkups and was detected with iron deficiency. Though doctor advised her on supplements, she was curious on how she can easily include natural iron sources in her and her kids diet. It is then we were talking about various iron rich vegetables, grains and dry fruits and after hearing most of the names, she became more anxious as how can she make kids have Spinach or beetroot or dates or oats !!

Interesting I have many recipes on kitchenkatta including these ingredients which I shared her. And as her LO also likes macaroni, I decided to share this interesting recipe with her which my LO enjoys for long time. 

Incidentally that is when I came across this Indiblogger and Livogen Iron Chef contest and thought, wow, perfect timing and platform to share this recipe!

So well without a much delay now let me share you this quick and easy Creamy Spinach Cheese Macaroni recipe.

1. 1 cup macaroni pasta
2. 1/2 cup fresh spinach leaves
3. 1/4 cup processed cheese
4. 1 tbsp maida
5. 3-4 tbsp milk
6. pinch of fresh ground black pepper
7. 2 tbsp of butter
8. 1/2 tbsp pasta seasoning
9. Salt to taste

1. Clean and wash spinach leaves and grind it to fine paste using water as needed. Keep the paste thick. No need of blanching as we are going to cook the puree. Keep it aside
2. Boil 2 cups of water in a pan, add pinch of salt and 1/4 tbsp butter
3. As the water starts boiling, add macaroni to it and let it cook. Keep checking so that you do not overcook macaroni
4. Pour macaroni in a strainer and quickly poor room temperature water over it. is helps halt the further cooking of macaroni due to steam. Keep aside
5. Now heat a pan, add butter and as it melts add 1 tbsp maida. Fry it by quickly stirring and add milk to it. Make sure no lumps are left. The mix will start thickening very fast, so make sure it does not become too thick
6. Add spinach puree to it and let it cook well. The raw green colour of spinach will turn to darker green which indicates it is cooked
7. Add cooked macaroni and mix well
8. Add salt, pasta seasoning, black pepper and mix well.
9. Finally add shredded processed cheese and turn off the flame as cheese starts melting
Mix well and serve your hot iron rich creamy spinach cheese macaroni!

Also check out my other iron rich recipes by clicking below:

If you like this Creamy Spinach Cheese Macaroni do share it with #livogenironchef and let's fight iron deficiency together!!

Friday, 3 November 2017

Moong Daal Appe

Here is another way to include pulses in your meals in easy and interesting ways. I like to explore using day to day ingredients in unusual ways and this is one such recipe where the appe are made with yellow moong daal and trust me they make a feeling breakfast or snack

1. 1 cup yellow moong daal. Soaked overnight and drained
2. 1 tbsp ginger paste
3. 1 green chilli chopped
4. 2 tbsp fresh coriander leaves
5. 1 small oninion chopped
6. 1 tbsp Eno fruit salt
7. 1/2 tbsp turmeric powder
8. Salt to taste
9. Oil for cooking
10. Water as needed

1. Mix soaked moong daal, ginger paste,green chilli, coriander leaves , saltand turmeric powder and grind it to fine paste using little water at a time.
2. Make batter of idly/cake cosistency
3. Add chopped onion and mix well
4. Keep aside for 15 mins
5. Add Eno fruit salt and mix gently
6. In Appe pan, add little oil and add the prepared batter in each section of pan. Cover and cook for 2-3 mins.
7. Turn and drizzle with oil. Cook for another 3-4 mins till appe are light brown on all sides. You can also insert a fork in appe and check if it comes out clean to ensure appe are fully cooked.

Serve hot with tomato ketchup
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