Category: Recipes

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Pumkin Raita- Yogurt based dip

Pumkin Raita, also known as Bhoplyache Bharit in Marathi, is a wonderful side dish to go with spicy curries. I like to eat it on its own too at times, as a light meal. You can serve it with chips or celery sticks too.

2 cups of Pumkin cubed image(32)

( you can use any kind of squash)

1 cup Plain yogurt

1 tsp cumin seeds

2 tsp oil

1 green chili pepper slit lengthwise, deseeded

1/2 tsp salt

1 tsp sugar

1 pinch of Love

Fresh cilantro for garnish

peel and cut the pumpkin into small 1 inch cubes or as convenient

Boil the cubes in water till tender

break them with a fork not mash

let it cool, add yogurt, salt and sugar and mix gently with a fork

Heat oil in a small pan, add the cumin seeds n bloom them.

Add the slit green pepper and turn the heat off.

Pour this seasoning over the dip and mix well.

Garnish with 1 pinch of love and fresh cilantro :)

To ensure that your guests do not chomp or choke on the chili pepper, remove it before serving :)

If you want to make this for vegan guests, skip yogurt, and add crushed roasted peanuts and a dash of lime juice, as a Pumpkin Salsa

 

 

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Garlic Kulchhaa -Indian Flat bread

Kulchhaa

Kulchhaa is a No Bake fresh flat bread, soft on the inside and crispy on the out, butter brushed, and a dash of nigella seeds to add to the magic of flavor!

1 cup APF/ Maidaimage(39)

1 tsp Active/live yeast

( you can also use sour Plain Yogurt instead)

1 tbsp oil

1/2 tsp baking soda

1/4 tsp salt

2 tbsp minced garlic

1 tsp Nigella seeds/Kalounji ( also known as onion seeds)

3/4 cup warm water

1 pinch of Love

1/4 cup APF for  rolling

sift the flour in a mixing bowl, with Baking soda and salt.

make a well in the middle and pour the active yeast, or Plain yogurt ( Nancy’s or Greek yogurt works best)

add the oil, and mix well.

add the warm water gradually, until all comes together in a soft pliable dough. never pour the whole quantity of water at once.

cover it and set it aside for 20 minutes

Heat a thick bottom shallow frying pan or a cast iron griddle with cover, for 10- 15 mins.

The dough is risen nicely in the mean time, you may need to keep it longer if using yogurt.

Knead the dough well, by folding it in and repeat.

Divide it into equal parts, with a fist size chunk ball for each kulchhaa.

sprinkle your rolling board with dry flour, dredge the dough ball in dry flour, flattening it and giving it a slightly oblong shape.

put it on the dusted rolling board and pat it with gentle hands, simultaneously pulling it out at the same time, like a pizza base.

you can also roll it gently with a rolling pin

Sprinkle a pinch of Nigella seeds uniformly on the surface and pat them in.

Sprinkle 1/4 tsp of minced garlic, and pat it in give it a final gentle roll if you like.

You can also put more garlic if you like.

lift it off the rolling board and put it on the griddle, garlic side down, this seals the garlic

as soon as it start showing bubbles, flip it over and keep for a min longer.

Brush the top with a dash of melted butter and flip it, letting it cook till the surface is light brown,

If you like you can add more butter while serving.

serve hot with any curry or Chhole

To make it more interesting you can also add chili flakes :)

you can also make stuffed Kulchhaa, or onion kulchhaa too

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Masala Govaar- Indian Cluster beans

Govaar/ Gavaari, Ganvaar falli, Chatur Falli, are all the names of the Indian Cluster beans/ or bitter beans,

250 gms of Govaar Beans

1 medium  yellow onion gratedimage(20)

1/4 tsp Ajwain seeds

1/2 tsp black mustard seeds

1 pinch of Hing/asafoetida

1 tsp Tamarind paste

1/2 tsp Jaggery/ brown sugar

1/2 tsp Garam Masala

1/2 tsp corriander seeds powder

1/2 tsp Red chili powder

1/2 tsp turmeric

1/4 tsp salt

1 pinch of Love

1 tbsp oil

 

Fresh chopped cilantro for garnish

Break the top and the tail off the bean, removing the thread/ vein

break it into small 1- 1 1/2 ” pieces, by hand, remove any remaining thread while doing this

Blanch these pieces with a pinch of salt and turmeric, drain the water right away

Mix the corriander seeds powder, garam masala and Red chili powder in the grated onion let it soak up the onion juice

Heat oil in a frying pan,

add black mustard seeds and bloom

add ajwain seeds, hing and turmeric, followed by the grated onion, with the spices mixed in, saute till golden brown,

add the tamaring paste, jaggery and salt

Add the blanched beans and stir well

Saute for 2-3 minutes, and garnish with fresh chopped cilantro

Serve with Roti, or Paraantha, tastes wonderful with steamed rice too

 

 

 

 

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Gabbu Parantha- Fresh flaky Indian soft Bread

Gabbu Paraantha

This is a funny name coined by my grandmother ! always has been my favorite.

2 cups Whole wheat flour/ aattaimage(25)

1/4 tsp salt,

1 tbsp oil

1 pinch of love

1 cup water or a little more if needed

1/4 cup flour for rolling and dusting

Mix the salt and oil in the flour

add water and soft knead as you go, bringing the dough together

we need a firm but pliable dough.

do not add water after the dough is formed, that is why you should sprinkle water bit by bit, so that it brings all the crumbs together.

smooth it out with a touch of oil, and cover it for 10-15 mins.

take the dry flour for dusting and dredging in a flat bowl or a plate

Take a fist size ball of dough, roll it between your palms and flatten

roll it out to a size of a small saucer, and lightly brush it with oil with your fingertips

dredge the oiled side in dry flour

fold it on two sides legthwise

dust it again with dry flour, now fold in the open sides to close like and envelope

pat it firmly, and roll it out again to a saucer size, repeat the folding process one more time.

now roll it out to a 8×8″, while rolling, bring out the corners with the rolling pin, then roll again, this retains the square shape. Roll with gentle pressure.

Heat the Tavaa/ griddle on a low heat, while you are rolling so that it is ready by the time you have rolled out the fi

first one.

flip it on the other side as soon as you see slight bubbles on the Paraantha.

cook the 2nd side a little more, brush the first side that is facing up now, with oil or butter and flip it over, brush a 2nd side with oil or butter too and let it become a bit crisp, but not burnt.

take it off the Tavaa/griddle, and serve hot with any curry or dip

You can also make small sizes, sprinkle those with salt and pepper and can be served as a healthy wholesome snack too.

All the layers form separately, giving a wonderful light flaky taste.

You can also add a pinch of roasted cumin seeds powder, or salt and chili powder in the folds to give it a savory taste

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Namkeen Mathhari- Crunchy Fried Pastry

Namkeen Mathhariimage(12)

1 cup APF / Maida

2 tbsp Ghee/ oil

3/4 tsp salt

8-10 Black pepper corns broken

1/2 tsp Ajwain Seeds

1 pinch of love

1/4 tsp granulated sugar/ brown sugar

1/4 cup water or as needed

Oil to fry

Sift the flour in a mixing bowl, add salt and sugar

Add 2 tbsp ghee or oil in the flour and mix well, crumbling the flour with your fingers like short bread dough.

Add the Ajwain seeds and the broken Pepper corns, mix well.

take a bit of that flour and tightly close your fist, if the dough doesn’t fall apart in your fist, it is the right consistency, if it is falling out and not forming a tight bunch, you need to add a touch of more ghee or oil.

now sprinkle water little by little, and knead it into a firm dough. You do not need to use up all the water if you feel the dough had come together well and firm.

Divide it into equal lemon size balls, usually makes 10-12 depending on the size, you can make smaller if you like to have bite size pastry.

Flatten the dough ball between your palms, ready to fry.

Heat oil in a frying wok, release 2-3 patties at a time,

flip as soon as you see it changing color to a golden shade

Drain it by tilting it on the side of the wok, before scooping it out.

PS: I usually also add in whatever leftover Chivda/ farsaan/ shev, to give it a slight , texture, in that case do not add salt, as this mix already has some in it.

Let it cool and store in an airtight container.

serve with hot Chai or Coffee !

 

 

 

 

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Fluffy Puffy Pooris- Indian Fried bread

Pooris

2 cups of whole wheat flourimage(2)

1 Tbsp Semolina/ Ravaa

1 Tbsp oil

1/2 tsp salt

1/2 tsp Jaggery/Brown sugar

1 pinch of Love

1 cup of water or more as needed

Oil to fry

Mix the semolina in the whole wheat flour, add salt and sugar, mix with a fork or your fingers. Make a well in the middle

Heat 1 tbsp oil and pour it in the well, on the flour.

Let it cool, then mix well and gradually add water, with one hand, soft knead the flour , bring it together with the other hand.

its best not to add all the water at once, because every cup of flour reacts differently.

when there is no dry flour left, start kneading the dough together, into a tight ball, pliable but not too soft.

put a few drops of oil on your fingers and smooth out the dough.

cover it with a bowl, and set aside to rest for 15-20 mins.

Heat oil in a frying wok, on low heat, while you roll out all the pooris

you will not need flour to roll because the dough doesnt feel sticky, after the hot oil treatment. smooth it out once by kneading softly.

break off dough into the size of a small donut hole, and role it between your palms firmly and flatten.

roll out pooris and keep them ready on a platter, to be fried 2-3 at a time or one at a time, as per the size of your frying wok. the pooris will not stick to each other.

drop a tiny ball of dough in the oil to check, if it pops up right away, the oil is ready.

gently release the rolled poori in the oil from the side, so that the oil doesn’t splash.

it will start coming up to the surface and puffing up, press it gently with the slotted spoon, to let the steam building inside it spread edge to edge,

flip it to the other side and let it fry till golden pink,

scoop it with the slotted spoon, rest it on the side of the wok, to drain off excess oil.

place it on a platter or a colander to cool, repeat till all the pooris are fried.

Once you get the hang of it, you can fry 2-3 at a time and alternate, flipping the first one in.

serve hot with anything you like.

Kids love those with a dusting of cinnamon sugar too :)

 

 

 

 

 

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Khamang kakadi (Indian Cucumber Salad)

Khamang kakadi (Indian Cucumber Salad)
A delicious maharashtrian salad, side dish, very cooling too.
2 Mavli Kakadi/ 4 Small cucumbers/ 1 medium English cucumbers
½ Cup Roasted Peanuts crushed image(17)
½ tsp Salt,
1 tsp sugar
1 tbsp lemon juice
1 tsp cumin seeds
1 tsp ghee/oil
2 green chilies medium chopped
1 pinch of hing
1 Pinch of Love
Fresh chopped cilantro for garnish
Cross mince the peeled cucumber by rotating while mincing from the top, and squeeze the excess water out
Add the roasted peanuts powder, salt, sugar and mix well
Heat the ghee ( oil if vegan) in a small wok, add cumin seeds and bloom, add a pinch of hing and a pinch of love, turn the heat off right away, add chopped green chili last, so that it doesn’t burn.
Add this seasoning to the mix, and stir well.
Serve with anything that is spicy, goes well with Pulao, Khichdi, or even hot rotis.

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Daal Tadka

Daal Tadka

2 Cup Toor Daal ( yellow Split peas/ Toovar/Arharr Daal)

1 Large tomato Fine Chopped (you can also cook this with the daal) image(14)

1 Medium Yellow Onion, Fine Chopped

5-6 cloves garlic, rough pounded

1 tbsp Oil

1 tsp Red Chili powder

1 tsp Coriander seeds powder

1 tsp garam Masala

1/2 tsp Whole Coriander seeds

1 tsp Cumin seeds

1 pinch of Hing

1 tsp salt

1/2 tsp Turmeric

1 pinch of love

2 whole red chilies

1 tbsp oil for top seasoning

2 green Chilies fine chopped

Fresh Cilantro for Garnish

————————————-

soft cook the daal, in a pressure cooker or a crock pot, You can cook it along with chopped tomato, in order to get the tomato to blend well in the daal.

heat oil and add the cumin seeds,Bloom them, followed by chopped green chilies,

Quickly add the hing and garlic and stir.

Add the fine chopped onion, turmeric, coriander seed powder and fry till the onions appear glazed.

Add the cooked daal, and stir, add salt and bring it to a boil.

Never add salt to the daal or any legume while cooking.

gently place the red chili powder on the surface without stirring,

Heat oil separately in a small wok, add bruised coriander seeds, whole red chilies, turn the heat off and pour the hot seasoning over the chili powder, this will bring a lovely color to the daal.

Garnish with fresh fine chopped cilantro and one pinch of love.

PS: tip for chopping cilantro- do not hack it, it bruises the cilantro and spoils it. chop it fine in the first place

Serve roti, Naan, jeera rice or Buttered rice.

 

 

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Indian Hash Browns/ Batata keis

Indian Hash Browns/ Batata keis10440829_864850690255733_7676378438784799216_n
2-3 large potatoes ( if using Idahos 1 is plenty 😂)
1 cup crushed roasted peanuts
2-3 green chilies chopped
2 tbsp oil
2 tsp cumin seeds
1/2 tsp salt
1/2 tsp sugar

1 Pinch of Love
1/2 a lemon (for juice)
Fresh cilantro to garnish
————
Wash and Grate the potatoes with skin, you can peel them if you don’t like the skin.
Crush roasted peanuts to a coarse powder
Heat oil in the pan
Add cumin seeds and bloom
Add green chilies
Add the grated potatoes
Stir well till the oil coats all strands.
Sprinkle the crushed peanuts
Stir and flip.
Add salt and sugar
Squeeze the juice of half a lemon uniformly
Stir and cover it with a lid.
Cook on low heat for 5-7 mins.
Stir once more.
Garnish with fresh cilantro
Add a pinch of love
Serve hot with yogurt !
Easy to make dish

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Soya Kala Masala

Soya Kala Masala
1 cup soya chunks
2 medium onionsimage(18)
7-8 garlic cloves
3-4 dry red chilly peppers
1/4 cup cilanto hand shredded
2 tbsp grated dry coconut
1/2 tsp turmeric
2 tsp garam masala
1/2 tsp cumin seeds
2 tbsp oil
Salt to taste
1 pinch of love
—————–
Soak the soya chunks in warm water. You can add a pinch of salt to the water, gives a good flavor to the chunks
Pound the garlic in a pestle
Flash roast the grated coconut, add the chili peppers in the end and take it off the heat. 1 min is plenty
Roast the onions directly on the flame for 5 mins, let it cool.
Grind the roasted coconut n chilies in the grinder, add the roasted onions and cilantro to the same mix and grind to a coarse paste.
Chop the soaked soya chunks to smaller size if you like
Heat oil in a pan
Add the cumin seeds and bloom them
Add garlic, turmeric, garam masala and stir
Add the onion coconut paste and fry well until it looks glazed
Add the soya chunks and stir fry until the masala coats each piece, stir and fry on low heat for a couple mins.
Add salt, stir and cover, cook on low heat for 5 mins.
If you like to have a runny curry, add 2 cups of water and bring it to a boil.
Garnish with fresh chopped cilantro, a pinch of love and serve steaming hot.
Serves 3-4 people
This is a good cheat meat curry ! Wonderful for Vegans