Saturday, 7 December 2019

Turicya danyachi amti (Green pigeon pea curry)

Winter is my favourite for the variety of vegetables we get. This is the time green fresh tur/toowar or pigeon pea is available in markets. The skinned tur pods( shenga) can be pressure cooked in salted water and can be enjoyed as snack. What I enjoy making from green tur is this amti or curry that goes very well with phulka or steaming hot rice on a chill day. It's quite easy to make and can be prepared with basic ingredients like many other recipes that I share here. So let's get started..

1. 1 cup fresh green tur kernels ( turiche daane)
2. 1 medium onion, chopped 
3. 3-4 garlic cloves 
4. 1/2 inch piece of ginger 
5. 1/4th cup dry coconut slices
6. 1 green chilli 
7. 1/2 tsp rai
8. 4 tbsp oil
9. Salt to taste 
10. 1 tbsp lemon juice 

1. Heat little oil in a deep pan and stir fry the tur kernels for few minutes stirring continuously. Transfer to plate and let them cool. Once cooled, grind them to fine paste in a mixer, add little water if needed.
2. Heat another 1/2 tbsp oil and fry onion till slightly brown. Transfer it to another bowl. 
3. In same pan now fry dry coconut slices quickly.
4. Once onion and coconut slices cool, transfer it to mixer bowl. Add ginger, green chill pieces, peeled garlic cloves to it and grind to fine paste.
5. Heat remaining oil, add rai and as it cracks add the onion-coconut paste to it. Keep stirring on medium flame.
6. As the paste starts  leaving oil from sides, add the tur kernels paste to it. Fry for 2-3 minutes more.
7. Add salt and water and mix well. Let the amti boil well. Make sure you stir it occasionally. Once boiled off the flame.
Add lemon juice and mix well.

Tasty turichya danyachi amti is ready. Serve with hot phulka or rice or enjoy it as hot soup! Add little groundnut oil while serving for added taste.
You can add more green chilli to paste if you prefer spicy.

Saturday, 9 November 2019

Simple Daily side dishes- 4 Raw Papaya Curry without onion garlic

Raw papaya is another super vegetable with multiple health benefits., including antioxidant effects, may improve heart health, fight inflammation, improve digestion etc. In any case as I have said many times before, irrespective of these scientific details, it is always good to have diversity in your diet. With this simple thought, I love trying different vegetables as soon I can get my hands on those. So a quick visit to farm and I was able to get a couple of these super vegetable( or fruit?)
This time decided to try a no onion, garlic dish with it, just to get maximum papaya aroma in final dish.

1. 1 medium sized raw papaya
2. 3 small, well ripened, red tomatoes 
3. 1 inch piece of ginger 
4. 1 tbsp jaggery, grated 
5. 1/2 tbsp turmeric powder 
6. 1-1/2 tbsp red chili powder 
7. 1 tbsp garam masala 
8. 1 tbsp chopped coriander 
9. Salt to taste 
10. 3-4 tbsp oil
11. 1/4 tbsp jeera
12. 1/2 tbsp rai

1. Wash and peel the papaya and cut into dices. Prefer knife to peel than the peeler as papaya skin will be quite hard to peel 
2. Puree tomatoes and ginger together 
3. Heat oil in a deep pan and add rai and jeera. 
4. As it cracks, add papaya pieces, mix well, cover and cook till papaya changes color slightly. Keep stirring. Add few tbsp water as needed so that papaya pieces not burn
5. Add tomatoes, ginger puree, salt and mix well. Let the papaya cook in tomatoes puree till almost cooked. It will change soft and translucent 
6. Add turmeric powder, red chili powder, garam masala and mix well. Add jaggery , adjust water and let the curry cook till it leaves water from sides
7. Turn off the flame and garnish with chopped coriander 

Serve tasty raw papaya curry with phulka, chapati or steaming hot daal-rice.

Sunday, 13 October 2019

Palak Dhirde/ Ghavan (पालकाचे धीरडे / घावण)

Dhirde or ghavan is traditional Maharashtrian dish which resembles somewhat to dosa. What makes is more preferable is you can make the mix instantly and serve a quick breakfast or meal that is quite filling too. Here I have made a few changes like adding spinach puree, using half wheat flour and half rice flour to make it more healthy and tasty.

1. 1 cup wheat flour 
2. 1 cup rice flour 
3. 1 bowl fresh spinach leaves 
4. 1/2 tbsp green chill paste
5. 2 tbsp sour curds 
6. 1/2 tbsp jeera
7. Salt to taste 
8. Oil for cooking 
9. 1/2 tsp fruit salt

1. Wash the spinach leaves clean and grind it to smooth puree with little water. No need of blanching 
2. In a bowl add, wheat flour, rice flour, green chilli paste, salt, roughly crushed jeera, curds and spinach puree and mix well
3. Add water as needed and make batter of pouring consistency like dosa batter
4. Add fruit salt and add little water over it to activate. Gently mix it with batter 
5. Keep in warm place for 10 minutes 
6. Now heat the nonstick/cast iron tava and spread some oil on it. Spread laddle full of ghavan batter in a circular manner. Let it cook on one side. Drizzle some oil and flip over and cook till it is done
Repeat for all ghavan. After 1-2 ghavan, you can even make them almost without oil.
Serve hot with choice of chutney or ketchup.

Kitchen Gyan: If you plan ahead of time, make the batter the night before and keep it for fermentation overnight without adding fruit salt. Fruit salt is needed for instant fermentation only

Saturday, 14 September 2019

Simple Daily side Dishes - 3 Navalkol Vatanyachi Bhaji ( Kohlrabi and green peas side dish)

When it comes to nutrients, my simple mantra is to include as much variety of locally available vegetables in our daily meals. Navalkol is one such vegetable. While growing up though I have heard about it, it was not much available in our region. Now in Bangalore it is quite easily available and had become a staple vegetable in the household. Benefits of navalkol or Kohlrabi or knolkohl range from improving digestion, help boost the immune system, increase blood circulation, strengthen bones and many more. Though to see any of benefits of any of food habits, they have to be consistent!
So coming back to recipe, this simple bhaji is easy to make and can be easily carried for tiffin and tastes good at room temperature also

1. 3-4 navalkol (if you get with leaves, chop and add leaves also)
2. 1/4 cup green peas
3. 1-2 green chilli
4. Handful chopped coriander 
5. 1 tbsp turmeric powder 
6. 1/2 tsp urad daal
7. 1/2 tsp mustard seeds
8. Pinch of sugar
9. 1/2 tbsp lemon juice 
10. 3 tbsp oil 
11. Salt to taste 

1. Peel the navalkol and cut into small dice pieces
2. Chop green chilli 
3. Heat oil in a pan and add mustard seeds. Once it cracks add urad daal and let it fry
4. Add turmeric and mix well
5. Add navalkol pieces and green peas 
6. Mix well, cover and cook till navalkol and green peas are cooked 
7. Add salt, sugar and mix well. Add lemon juice, mix and fry for few minutes more
8. Turn the flame off and add coriander 

Serve the subji with hot phulka or daal-rice

Sunday, 28 July 2019

Simple Daily side Dishes - 2 Vangi-Batata Rassa Bhaji - Brinjal-Potato curry

Next is  series of simple daily side dishes is this  Vangi-Batata Rassa Bhaji which tastes great with bhakari, chapati or rice. If you prefer spicy food, you surely will like this. 

1. 6-8 small sized brinjals, cut into cubes. 
Keep the cut cubes in water to avoid blackening 
2. 2 potatoes, peeled and cut into cubes. This also keep in water
3. 1 big onion finely chopped 
4. 2 medium tomatoes, finely chopped 
5. 1 tbsp garlic paste, or 5-6 garlic cloves chopped 
6. 1/2 tbsp mustard seeds
7. 2 tbsp red chili powder (add more if you prefer more spicy)
8.  1 tbsp goda masala or garam masala
9. 1/2 tbsp turmeric powder 
10. 1/2 tbsp jaggery (optional)
11. Salt to taste 
12. 2 tbsp chopped coriander 
13. 4 tbsp oil

1. Heat oil and add mustard seeds 
2. Add chopped onion and fry till translucent 
3. Next drain and add brinjal cubes. Discard all water. Fry brinjal on medium heat, till it changes color 
4. Drain and add potato cubes 
5. Add garlic paste and continue to fry for 1-2 mins
5. Add all masala, except jaggery. Add  salt and mix well. Keep frying for few minutes till all vegetables are coated  well with masala
6. Add chopped tomatoes and mix well
7. Cover and cook well. Avoid adding any water. If too dry add 2-3 tbsp, cover and cook till brinjal and potatoes are soft
8. Add around 1/2 cup water, jaggery to the curry and bring it to boil. Add more water as needed. Curry should not be too watery 
9. Off the flame and add chopped coriander. Mix well

Serve Vangi-Batata rassa bhaji with chapati, bhakari or rice

Sunday, 21 July 2019

Simple daily side dishes-1 - Cabbage-potato-tomato subji

On a usual day, one does not look to cook exotic dishes with too many ingredients or restaurant like food. What most of our busy schedules ask for is a quick, yet balanced meal and dish that does not demand for too much of ingredients. On most working days, I prefer a quick meal of daal-rice, roti, subji served with some pickle or chutney. The major challenge with this humble meal is, the subji! What to make today? What's there in fridge? What's quick? Can all of family like it?
So many questions. Well challenges are unique to each household but at kitchenkatta,starting this week  I am going to give you some quick subji recipes that are perfect for daily meals and can be prepared with few usual ingredients.

First in the list is this simple cabbage-potato-tomato subji .
This subji is not spicy and is suitable for children's tiffin too.

1. 1 medium sized cabbage 
2. 2 medium sized potatoes 
3. 1 large tomato 
4. 1/2 tbsp turmeric powder 
5. 1 tbsp red chili powder 
6. Salt to taste 
7. 1/2 tbsp sugar 
8. 3-4 tbsp oil 
9. 1/4 tbsp mustard seeds

1. Shredding cabbage is the key to this recipe. The thin cabbage strips will fry well on oil to give the crisp to the subji
Shred the cabbage and keep aside. 
2. Peel and cut potatoes into small cubes
3. Cut tomato into small cubes 
4. Heat oil in a pan and add mustard seeds to it
5. As the mustard cracks, add the shredded cabbage and potato cubes.
Mix well. Cover and cook till cabbage starts changing color. This will take 3-4 minutes on medium flame
6. Add tomato cubes, salt and cover and cook again till cabbage, potatoes and tomato are fully cooked
7. Lower the flame, add turmeric powder, chili powder, sugar and mix well
8. Keep stirring and cook for 2-3 minutes on high flame till the subji is fully dry
Tasty cabbage-potato-tomato subji is ready!

Do not use any water in cooking. Moisture in cabbage will help the cooking. Cook on low flame if it is turning dry to quick and keep stirring occasionally.
Serve the subji with Daal-rice or phulka.

Saturday, 15 June 2019

Pathra or Alu wadi (अळूच्या वड्या)

Alu / Arvi / Arbi or Colocasia leaves rolls that are common to many traditional kitchens of Maharashtra, Gujarat and Karnataka (and maybe more regions too) with spices differing slightly in each region. Making patra is a scene to enjoy since childhood as the love and dedication that goes into it, makes it taste even better.
Recently I prepared patra for my family when we were on vacation with Colocassia leaves are grown by my MIL in our backyard. You can easily find them with vegetables sellers. 
Colocasia can even be grown in balcony in pots from colocasia roots or Arbi that is used in preparing curry. 

Patra Ready
Fresh Colocassia leaves 

1. Colocasia leaves around 12. Take big  sized ones as many possible
2. 1-1/2 cup besan
3. 3 tbsp tamarind thick pulp 
4. 2 tbsp jaggery 
5. 1 tsp turmeric powder 
6. 2-3 tsp red chilli powder 
7. Salt to taste 
8. 2 tbsp roasted sesame seeds(optional)
9. Oil for frying 
10. Water as needed

1. Mix tamarind pulp and jaggery and dissolve jaggery in the pulp
2. In a bowl take besan, add the tamarind-jaggery mix to it. Add turmeric powder, red chilli powder and salt. Mix well 
3. Add little water at time and make a thick batter. It should be thick enough to spread well and not drip down the rolls
4. Clean the leaves. Remove stem and also if the thick stem lining on the back of leaves, cut it gently with knife without tearing the leaves. Prepare all leaves like this
5. Take a leaf and place is upside down on a flat surface or plate. (Dark green side down). Spread a spoonful of the prepared batter on the leaf.  some sesame seeds

6. Place another leaf above it same way with greener side down and apply another spoonful of batter. Spread it as much evenly. Sprinkle some sesame seeds in each layer.
7. Place another 2 leaves one after with batter on each on this and roll into a stiff roll
8. Repeat for other leaves and make another 2 roll ups 
9. Now it's time to steam these rolls. In a steamer, add water at bottom and place the rolls on steamer plate. Steam for 10-12 minutes on medium flame.
10. The leaves color will chage to pale indicating our rolls are cooked well 

11. Keep the outside and cool to room temperature 
You can also perform steps till this before hand and store the rolls in fridge 
12. Cut the rolls in thin slices to make patra. 

13. Traditionally Patra are deep fried. However you can also shallow fry or air fry till crisp and golden on both sides

Enjoy tasty patra as tea time snack or as side dish to complete your meals.

Friday, 10 May 2019

Rajgira (Amaranth) Poori

Rajgira is easily the very Indian super good with being source of calcium, protein and amino acids and is rich in iron, magnesium and Vitamin A, B and C. Mostly used during fasting, rajgira flour has vanished from many kitchens. With so many of it's benefits, it's time to include rajgira flour in our routine and these poories are easy, tasty way to do it. 
Here I am sharing recipe that contains whole wheat flour mixed with rajgira flour to make it easy to handle even for novice. So this poori recipe is not suitable for fasting. 
Rajgira flour becomes quite dry when kneading and for fasting recipe wheat flour can be replaced with boiled and mashed potatoes. 
This makes a great snack and also for kids lunch box you may pack it with some homemade chutney.

1. 1 cup rajgira(Amaranth)flour 
2. 1/2 cup whole wheat flour 
3. 3-4 tbsp roasted peanuts powder 
4. 1 tbsp jeera, roughly crushed 
5. 1 tbsp green chilli, ginger paste
6. 1/2 tbsp red chilli powder (optional)
7. Salt to taste 
8. Oil to fry poories 
9. Water as needed

1. In a bowl mix, rajgira flour, whole wheat flour, peanuts powder and mix
2. Add salt, jeera, chilli ginger paste, red chilli powder to the flour and mix
3. Add little water at a time and make a soft dough. Do not knead too much.  Apply little oil if needed
4. Rest the dough for 10-15 minutes covered under kitchen towel 
5. Divide the dough into small balls and roll into small poories 
6. Deep fry the poories.
Enjoy tasty rajgira poories with homemade pickle or chutney of choice 

Monday, 15 April 2019

Quick, no fail Sabudana Vada with minimal oil

Today let me share a no fail recipe of Sabudana vada which anyone can make with ease. Bonus, these are not deep fried so you can eat those guilt free.

1. 1 cup sabudana soaked overnight (wash sabudana and keep a 1/2 cm layer of water above the sabudana. Keep covered overnight)
2. 2 medium sized potatoes boiled 
3. 1/4 cup roasted peanuts powder 
4. 1 tbsp ginger paste
5. 1 green chilli finely chopped 
6. 1 tbsp cumin crushed 
7. 1 tbsp red chilli powder 
8. salt to taste
9. 4-5 tbsp oil

1. In a large bowl take soaked sabudana. Add boiled potatoes to it and mash it together with hand
2. Add peanut powder, ginger paste, chopped green chilli, red chilli powder,  salt, crushed cumin and mix well
3. Divide the mix in equal sized small balls. Gently flatten the vada
4. Heat appe pan, add little oil in each section and place prepared vada in each part. Cover and cook for 2-3 mins, turn the vada and drizzle little oil. Cook till the vada are crisp on all sides
Repeat for all vada.
Hot, crispy Sabudana vada with minimal oil are ready.
Serve hot with chutney or tomato ketchup.
Here I have served with Beet root raita to make it a little more healthy.

For beetroot raita:
Pressure cook a medium sized beetroot for 3 whistle. Cool and peel it. Grate the beetroot. Add 1 cup thick curd, salt and little chilli powder. Mix well. A tasty, quick raita is ready.
You can cook and store beetroot in fridge upto 2-3 days so that the raita can be mixed quickly.

Saturday, 2 March 2019

Crispy Bitter Gourd/ Karela (कुरकुरीत कारली)

This quick and east Crispy Bitter Gourd will make you love the otherwise bitter yet very medicinal vegetable.

1. 200 grm bitter Gourds
2. 1 tbsp red chilli powder 
3. 1 tbsp chat masala 
4. salt (around 2 tbsp)
5. Oil for frying (see instructions below)

1. Peel the bitter Gourd and cut it in half. Deseed if it has thick seeds. Of you use small variety or ver tender ones, deseeding may not be needed
2. Cut bitter gourds into pieces. Apply generous salt to the pieces. Cover and keep aside for 30 mins 
3. Remove the salted water that would have collected in bitter gourds pieces. Wash bitter gourds pieces gently with clean water. Remove excess water by placing on kitchen towel
4. Deep fry bitter gourd pieces till golden brown. Alternatively you can air fry them.
I have used slim fry option of my Samsung smart MW, auto option of onion rings frying 
5. Drain bitter gourd pieces on paper towel. Sprinkle red chilli powder and chat masala. Mix well. 
Tasty karela side is ready!

Friday, 8 February 2019

Red Pumpkin Masala subji

Featured post on IndiBlogger, the biggest community of Indian Bloggers

Sweetness of red pumpkin combined with complimenting onion and tomato gravy makes this subji a satisfying side for any meal.

1. Cut red pumpkin around 250 gms
2. 2 medium sized onions 
3. 2 medium sized tomatoes 
4. 3 tbsp tamarind pulp
5. 2 tbsp grated jaggery
6. 2 tbsp red chilli powder
7. 1 tbsp turmeric powder
8. 1 tbsp Garam Masala
9.  Half tbsp jeera powder
10. 4 tbsp oil
11. 1/2 tbsp rai
12. salt to taste
13. Coriander for garnishing

1. Finely chop onions and puree tomatoes
2. Heat oil in a pan, add rai and let it crackle. Add chopped onion and fry till golden brown
3. Add tomato puree and cook till oil separates
4. Add all masala now, turmeric powder, red chilli powder, garam Masala and salt. Price for 2-3 minutes
5. And pumpkin pieces and mix well. Cover and cook for 2-3 minutes
7. Next add tamarind pulp mix well. Cocktail pumpkin is almost done
8. Now and jaggery powder and increase the flame. Let the jaggery melt and oil separate. If steering so that the Sabzi does not burn. Off the flame after few minutes
9. Garnish with fresh Coriander and serve with hot phulka aur dal rice

Tuesday, 29 January 2019

Raw turmeric pickle

Raw turmeric is in season and this fresh pickle makes a good side for your meals. 
Just a caution turmeric is considered to be warm. So too much of it can cause burning sensation in stomach and upset stomach.

1. 200 grm raw turmeric 
2. 4-5 tbsp red chilli powder 
3. 1 tbsp turmeric powder 
4. 3 tbsp salt 
5. 1 cup oil 
6. 1/4 cup white vinegar or lemon juice 
7. 1/2 cup mustard seeds powder (split yellow mustard that can be store brought often used for pickle, also called  Raaichi Daal राईची डाळ)
8. 1/2 tsp hing

1. Peel and cut raw turmeric into small cubes
2. In a pan heat 1/2 cup oil and add hing. Keep flame low. 
3. Now add mustard seeds powder and stir quickly. 
4. Next add red chilli powder and off the flame to avoid burning of red chilli powder 
5. Add salt and mix well. Keep this mala aside to cool
6. Heat remaining 1/2 cup oil and let it cool too
7. Meanwhile add raw turmeric pieces to the masala and mix well such that all are coated with masala
8. Transfer the raw turmeric pieces coated with masala to clean glass jar. Add 1/2 cup oil that was heated and cooled to room temperature. Add vinegar(or lemon juice) and mix well

Your raw turmeric pickle is ready. It can be consumed from day one too. Store in airtight glass jar inside fridge for longer storage upto couple of months.

Sunday, 13 January 2019

Sankranti special til kut laddoo (sesame seeds laddo)

This til kut (powder) laddoo are very easy to make even for newbies in kitchen. And if you have kids and/or elderly members in home these are easy to have for them too than the til brittles or hard til laddoo.

1. 200 gram til/sesame seeds(pale yellow variety and not the white ones)
2. Around 1 cup grated jaggery (adjust as per sweetness you prefer)
3. 1/2 cup peanuts
4. 1/2 tbsp cardamom powder 
5. 2 tbsp ghee

1. Lightly roast the til/sesame seeds and keep aside
 2. Roast ground nuts and keep aside
3. Cool roasted til and ground nuts to room temperature
4. In a mixer jar combine roasted til, ground nuts, cardamom power and grind for 1-2 minutes 
5. Next add jaggery and grind to fine powder 
Take out the mix in a bowl and add 2 tbsp ghee and mix well pressing firmly with your hands
6. Apply ghee on palms and roll into small laddoo. If the mix appears to dry you may add more ghee.

Enjoy your til kut laddoo this Sankranti!!

तीळ गुळ घ्या गोड गोड बोला 

Also check out more til recipes 

Khajur - til wadi

Til - gulachi poli

Sunday, 6 January 2019

Dill (शेपू) Paratha with carrot raita

These flavourful dill( शेपू) paratha are easy and quick. Also kids would love these and a simple way to include dill in meals for fuzzy eaters. Also suitable for a quick meal of packing for lunches.

1. 3/4th cup chopped dill leaves
2. 2 cup whole wheat flour
3. 1 tbsp turmeric powder
4. 1 green chilli ginger paste
5. 1/2 tbsp red chilli powder
6. 1/2 tbsp sesame seeds
7. oil for greasing and cooking paratha
8. Salt to taste
9. water as needed for kneading

1. Mix wheat flour, chopped dill leaves, salt, chili powder, turmeric powder, chilli ginger paste,  sesame seeds together in a bowl.
2. Mix well such that flour is damp with moisture from dill leaves.
Now slowly add little water at a time and knead a semi soft dough.
Grease with oil and knead well. Cover and set aside for 10-15 mins
3. Divide the dough into small balls and roll into parathas. Dust the dough with dry wheat flour as needed while rolling
4. Cook paratha on a tawa applying oil on both sides

Serve hot with any raita or pickle of choice. In picture shown served with carrot raita.
To make this quick carrot raita, peel and grate one large carrot. Add it to 1 bowl thick curd, add salt, sugar and chat masala to taste. You can also add chopped green chilli if you prefer spicy. This raita makes good side dish for dill paratha and also colour coordinates with paratha.
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