Monday, September 9, 2019

Aloo Paratha (Spiced Potato filling stuffed flatbread)


Aloo paratha is a classic Punjabi dish that needs no introduction. It is an Indian flatbread with spiced potato stuffing inside it. It tastes heavenly. One bite and you will be hooked forever. Even though it is a traditional Punjabi dish, it is made in almost all regions in India. Who doesn't love potatoes, right??!! You can follow this recipe and try it out for yourself:

Ingredients: For the dough: 2 cups wheat flour, 1 tsp maida flour (to give elasticity to the dough), 1 tsp salt, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder. For Stuffing: Potatoes - 4-5 boiled and mashed, turmeric powder - 1 tsp, chilli powder - 1 tsp, coriander powder - 1 tsp, ginger garlic paste, green chillies and cilantro crushed - 2 tsp (optional), 1/2 tsp dried mango powder, salt to taste.

Method: Mix all the ingredients for the dough and set it aside for at least 2-3 hours. For the filling: Boil and mash 4-5 potatoes. Mix all the stuffing ingredients and make small balls and set aside. Take the dough and make small balls (slightly bigger than the stuffing balls) and set aside. Roll one dough ball to disc shape and fill in the stuffing ball. Seal the stuffing inside the dough dip it in loose wheat flour and roll the paratha. After that fry it on hot tava and add ghee or olive oil or butter as per your preference while roasting. Make sure to roast on medium flame so that the paratha does not burn.

Enjoy with raita, ketchup, pickle, chutney or any condiment of your choice. In this picture, I have served it with boondi raita and ginger-orange chutney.

Till my next post, take care everyone!!

Thursday, August 22, 2019

Gopalkala for Gokulashtami or Janmashtami Festival (flattened rice with yogurt and seasonings)


Hello Friends, Gokulashtami or Janmashtami is coming up and Gopalkala is a perfect dish to make that day. It is healthy and tasty. The yogurt makes it cooling along with cucumber. Kids love to eat this simple dish just like Lord Krishna.

So let me get to the recipe straight away.

Ingredients: Poha (Flattened rice) - 1 cup, Yogurt (Dahi)- 1 cup, 1 Cucumber- 1 chopped (peel and chop), Ginger - grated - 2 tsp, Grated coconut - 5-6 tsp, Green chillies - 5-6 chopped, Curry leaves - 5-6, Pomegranate seeds - for garnish (optional), Cilantro - chopped for garnish, Salt - per taste, Sugar - 1 tsp, Ghee - 2-3 tbsp, Cumin seeds - 1 tsp, asofoetida - 1/2 tsp

Method: Wash the Poha or flattened rice with water for about a minute or two. Keep aside and let it fluff and soften. Meanwhile prepare the yogurt. Whisk the yogurt in a bowl and add salt, sugar, and grated coconut. Add the poha to this mixture. Lightly mix everything in the bowl. Adjust the consistency of the poha. They should be able to soak up all the yogurt and not get too dry. Add a little milk if dry. After this, prepare the tempering to add to the Gopalkala. Heat ghee in a pan and add add cumin seeds, asofoetida, green chilies and  grated ginger pieces and turn off the heat. 

Add the seasoning to the Gopalkala and stir gently to mix everything. Garnish with Cilantro and Pomegranate seeds to make it colorful and add the extra element of taste. Enjoy and Happy Gokulashtami or Janmashtami to all.

Till my next post, take care everyone!!

Wednesday, August 14, 2019

Narali Bhat (Sweet Coconut Rice) - a sweet delicacy for Narali Pournima (full moon) Festival


Hello friends, on the auspicious occasion of Narali Pournima and Rakhi, I am going to share a recipe for a traditional Maharashtrian dish called Narali Bhat also known as Sakhar bhat.

It is super simple and delicious. We always used to make it for Rakhi pournima or Rakshabandhan since my brother has a sweet tooth. So this narali bhat has lots of fond memories of childhood hidden in it.

So here goes the recipe:

Ingredients: Rice - 1 cup, Water - 2 cups, Grated coconut - 1 cup, Sugar - 1 cup (you can reduce sugar and add 3-4 tbsp jaggery too), salt - 1 pinch, ghee - 1/2 cup, cardamoms - 5-6, cloves - 5-6, Cashews halved- 10-12, Almonds - chopped - 8-10, few saffron strands - mix with warm milk.

 Procedure: Wash the rice and set it aside. Heat a pan (preferable flat), add ghee, when it melts, add cloves and cardamom, cashews and almonds. Saute till cashews are very light brown. Add the washed rice and saute it for 4-5 mins. Add a pinch of salt. Add water and cover and cook for 10-12 mins on medium low heat till rice is almost done. Add grated coconut, sugar/jaggery and saffron dissolved in warm milk to the rice. Take care not to break the rice. Cover and cook for 5-8 mins on low heat. Turn off the gas and let it sit for 10 mins. Remove everything in a pan and let it cool. Decorate with nuts and serve.

Happy Narali Pournima and Rakhi Pournima to all. Till my next post, take care everyone.

Monday, August 12, 2019

Garlic Mustard greens with Moong sprouts - insanely simple and healthy


Hello everyone!! Life is really busy as always but I am going to try and post something at least once in a while.

Today I want to share this insanely simple and healthy dish with you - my own creation - Garlic Mustard greens with Moong sprouts

Now-a-days everyone seems to be following some kind of diet and they want to eat smaller portions and healthier. Please keep in mind that even if you are dieting, it is essential that you eat food that is highly nutritional. If you compromise on nutrition, your body will be deficient of essential vitamins and minerals. Well, this recipe that I am sharing today is extremely minimalist on spices and high on nutritional value and taste.

Ingredients: Mustard greens - 1 bunch, Moong sprouts - 1 cup, Onion - 1 medium, Tomato - 1 small, Garlic - 10-12 pods chopped, Cumin seeds - 1 tsp, black pepper powder - 1/2 tsp, oil - 3 tsp, salt to taste.

Method: Wash mustard greens and chop them, cook sprouts with a little salt in a microwave for 8 mins, chop tomato and onion into small pieces. Heat oil in a pan and add cumin seeds chopped garlic and black pepper powder when hot. Saute for 1/2 minute and add onion. Cook till soft and then add the mustard greens. Cook for 3-5 minutes and then add cooked sprouts. Check for salt and add some if required (since we cooked the sprouts with some salt earlier). Cover and cook for 3 minutes. Add the chopped tomatoes in the end and turn off the flame. Let the tomatoes cook on steam for 1 minute.

Serve with rotis or as a side dish with rice. Can't get any simpler than this :)

Till next time, take care everyone!!

Friday, August 9, 2019

Jhalmuri - a chatpata snack from the streets of Bengal


Hello everyone, it is Friday today and I am looking forward to a great weekend catching up with friends and shopping. I was craving for something unique and chatpata so decided to try this jhatpat chatpata snack straight from the streets of Bengal. The famous Jhalmuri. Although it seems similar to Suki Bhel from Maharashtra, there are some unique ingredients that sets the tastes of the two items miles apart. 

So here is the recipe that is super simple and incredibly tasty:

Ingredients: 1&1/2 cups puffed murmura/puffed rice or bhel mix, 1/2 tsp grated ginger, 2-3 finely chopped green chillies, 1/4th cup aloo bhujia or farsan/sev, 1/4 tsp chaat masala, 1/4th tsp black salt, 1/4th tsp cumin powder, 1/8th tsp black pepper, 1/2 tsp red chilli powder, 1 small boiled potato, 1 chopped onion (small), 1 chopped tomato, 1 chopped cucumber, 4-5 tbsp chopped cilantro, 2 tbsp peanuts, 2-3 tsp - lemon juice, 4-5 tsp mustard oil (do not substitute).

Procedure: Take a large mixing bowl and add all the ingredients in it one by one. Mix everything gently by hand or you can use a spoon. After that, add the mustard oil and mix everything again.Enjoy this jhatpat chatpata Bengali snack "jhalmuri" with your afternoon tea or just anytime for snacks :)

Note: People use jhalmuri masala, which is typically a combo of coriander powder, amchur powder, red chilli powder, black salt, pepper and cumin powder. You can substitute with the ingredient shown above. It will taste just the same.

Till my next post, take care everyone.

Wednesday, August 7, 2019

Hirvi Mirchi Thecha or Kharda (Rustic Green chilly chutney)


Today I am sharing recipe for a traditional rustic Maharashtrian condiment Mirchi cha thecha also known as Mirchi cha Kharda in some parts of Maharashtra. It is typically consumed with Pithala (made with chickpea flour) and Bhakri (made out of Jowar or Bajri flour). It is extremely spicy, so use with caution. It is really simple to make. 

Ingredients: Green chillies (Hirvi Mirchi): 20-25, roasted peanuts (raw or roasted as per your preference) - 1/4th cup, Garlic: 8-10 pods, Cilantro: 4-5 tsp chopped, Oil to saute - 3 tsp, Cumin: 1 tsp, Lemon juice: 1/2 tsp, salt to taste. 

Method: Wash green chillies, wash and chop cilantro, peel garlic. Saute the green chillies, garlic and cilantro in oil till soft. Add peanuts and saute for 2 mins. Cool and grind the green chillies, peanuts, cilantro, garlic with cumin seeds, lemon juice with salt in a grinder to a coarse paste. Do not add water. Keep pulsing the mixer till you have achieve desired level of coarseness. Remove the coarse paste into a bowl. 

Note: I like to add tempering at the end for added flavor. Heat oil in a pan and heat 4-5 tsp oil, add 1/2 tsp mustard seeds. When they crackle, add 1/4th tsp asafoetida and add it to the ground thecha.

Enjoy the spicylicious mirchi cha thecha or kharda with Jowar or Bajri bhakri or even as a part of your everyday meal with roti and rice.

Till my next post, take care everyone.

PS: I am contributing this to #tasteofindianstates on Insta.
It is a cool initiative by 8 ladies of insta @kitchenmai @lakshmiscookbook @nandini_shivraj @dine_with_danika @sanoberbansal @happytummybyritumbhara @gastronomicbong and @mycurryvedaCook where you some favorite dish from any Indian state cuisine and Use #tasteofindianstates to contribute and don’t forget to mention all 8 ladies.

Monday, January 29, 2018

Flower Matar Rassa Bhaji (Cauliflower and Green Peas Gravy)


This is one of my favorite vegetables. It is a classic traditional Maharashtrian recipe and loved by most of the people I know. It is also served on festivals, special occasions and weddings. It is spicy and totally delicious. So here is how I make it:

Ingredients: Cauliflower - 1 large, Green peas - 1 cup, tomatoes - 1, mustard seeds - 1 tsp, asafoetida - a pinch, bay leaf - 1, chopped, green cardamom - 2, red chilly powder - 1 tsp, green chillies - 1 or 2 chopped, ginger garlic paste - 2 tsp, sugar - 2 tsp, Garam masala powder - 1 tsp, coriander powder - 1 tsp, turmeric powder - 1 tsp, oil - 2 tbsp, salt as per taste, chopped cilantro for garnish. For Masala: Oil - 2 tbsp, Onion - 1 large chopped, Ginger garlic paste - 2 tsp, Poppy seeds - 2 tsp, Dry coconut - 3/4th cup.

Method: For Masala: In a large pan, dry roast coconut and poppy seeds, then take 2 tbsp oil in same pan and fry onions till golden brown, add coconut and poppy seeds and ginger garlic paste and grind to fine paste and set aside. For Rassa: Heat 2 tbsp oil in a pan and add mustard seeds, when they pop, add asafoetida, chopped green chillies, ginger garlic paste, bay leaf, green cardamoms, turmeric powder, coriander powder and ground masala. Saute everything till the oil separates. Add sugar and garam masala powder. Saute for 2-3 minutes. Add the cauliflower and green peas. (For special occasions shallow fry the cauliflower and peas in oil separately and add - gives special taste). Add tomatoes and saute everything. Add 1/2 - 3/4th cup water and cover and cook everything for 5-7 minutes. Take care not to cook cauliflower too much or it will get mushy. Garnish with cilantro and enjoy with hot roti or rice or even masale bhat.

Till my next post, take care everyone.

Wednesday, January 17, 2018

Vegetable Cutlets


This recipe is loved equally by adults and kids. It is a good way to get vegetables into your kids diet. Recently I made these vegetable cutlets for an office potluck party. They turned out to be really yummy and everyone loved them. Here is the recipe:

Ingredients: Potatoes - boiled and mashed- 2 large, Mixed Vegetables (boiled and mashed) - 2 cups (carrot, beans, green peas, corn),  Onion - 1 medium chopped, Ginger garlic paste - 2 tsp, Red chilly powder - 1 tsp, Turmeric powder - 1 tsp, garam masala - 1 tsp, Bread crumbs - 3-4 tbsp, corn flour - 1 tsp, cilantro - chopped - 2 tbsp, salt to taste, Oil for deep frying.



Method: Heat some oil in a pan and saute onions till they are golden brown. Add ginger garlic paste, red chilly powder, turmeric powder and saute for 1 min. Add boiled and mashed mixed vegetables and potatoes. Add garam masala and salt to taste. Add corn flour dissolved in 1/2 tsp water and bread crumbs and chopped cilantro. Let it cool. The mixture consistency should be such that you are able to shape them into patties. Add some bread crumbs if needed to adjust consistency. Dip  and coat the cutlets with bread crumbs and deep fry in hot oil. Drain on tissue paper to absorb excess oil. Serve with Ketchup. Enjoy the yummilicious cutlets!! 

Till my next post, take care everyone!

Tuesday, December 12, 2017

Banana Walnut Bread


It was almost the end of the week and 2 ripe bananas were staring at me. If I didn't do something, they would definitely end up in trash by Monday. Thanks to this recipe, after a couple of hours, they wound up in a delicious Banana Walnut bread :))

Actually, I got this recipe from a recipe book borrowed from our local library. Unfortunately, I forgot to copy down the title/author :(       

Anyhow here is the recipe:

Ingredients needed: 2 cups All purpose/Wheat flour ( I used wheat flour), 1 cup sugar, 2 eggs, 2 small bananas - mashed, 1 tsp vanilla extract, 1 tsp - baking powder, 1/2 tsp baking soda, 1/4th tsp - salt, handful of chopped Walnuts.

Method: Preheat oven to 350 deg F. Butter/spray with non stick spray a 9 x 5 inch loaf pan.

Mix together butter and sugar with hand mixer, add eggs and mashed banana.and vanilla extract. Add in the flour, baking powder, baking soda and salt and mix. Fold in the chopped Walnuts at the end.

Pour the batter in the greased pan and bake for 50-55 mins (time will vary depending on your oven and type of baking dish). Bake for additional 15-20 mins at 325 deg F if not done.

Cool for 15-20 mins, cut into slices and enjoy this nutty and delicious bread for breakfast, snack, teatime or just anytime :)))

Holiday season is here........ Wishing everyone Happy holidays, Merry Christmas and Happy New Year 2018!!! 🎅🎄🎆

Till my next post, take care everyone!! 

Monday, December 4, 2017

Achari Bhindi (Okra cooked with pickling spices)


Bhindi or Bhendi (Marathi) or Okra is a favorite with our family. I try cook this vegetable in many different ways to experiment with new flavors. This time I made it Achari style - with pickling spices. Needless to say it was a hit at our dinner table. So here is the recipe.......

Ingredients: Okra - 3 cups (I used frozen packet), Oil -1 tablespoon (mustard oil - optional), whole achari (pickling) spice mix - 2 tsp (take mixture of fenugreek/methi seeds  (least qty in mix) , kalonji/onion seeds, fennel seeds) , Onions - cut 1 medium, ginger/garlic paste - 1 tsp, coriander powder - 1 tsp, red chili powder - 1/2 tsp, turmeric powder - 1 tsp, Whole Red chilly - 1 optional, Cilantro - finely chopped, Sugar - 1 tsp, Apple cider vinegar - 2 tsp, Salt - as per taste.

Method: Heat oil in a non-stick pan, add all the whole achari spices, add onions and cook until they turn golden brown, add ginger and garlic paste and fry for another 2 min. Add coriander, chili, and turmeric powder, whole red chilly (optional) and stir, add sugar and apple cider vinegar and then add bhindi and cover and until everything is cooked. Add salt according as per taste
Garnish with cilantro and serve with hot rotis or as a side dish with rice. Enjoy the burst of sweet, spicy and sour flavors bursting in your mouth.

Till my next post, take care everyone!