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Sunday, March 26, 2017

KHANDESHI KHICHDI TEL

KHANDESHI KHICHDI TEL




This is a Maharashrian dish, a khichdi made with rice and moong dal. If you want you can add potatoes otherwise the flavourful tadka of dry chillies, hing and other ingredients is sufficient to satiate your palate. One awesome recipe, definitely for keeps. 

Step 1
Take equal quantities of rice and moong dal . Add haldi ,salt, jeera and hing . 4 to 5 cups of water depending on the kind of consistency you prefer .
Let this cook in pressure or a deep bottomed pan.

Step 2.

Heat around half to three-fourth  cup of oil . Temper with mustard , jeera ,sliced garlic , lots of dry chillies , chilly powder,  one finely chopped  small onion, hing , haldi and salt. You can add finely chopped potatoes at this stage. No sugar please . Now cover with lid and let cook .

Once cooked pour this over the khichdi and enjoy accompanied by a glass of chilled buttermilk.

"Khandesh is a region in Maharashtra which has a very hot climate where the folks of that region love to eat spicy food, high on pungency .
So basically this is a khichdi which is cooked without any spice but eaten with a super spicy oil  .. "

Recipe Credit - Mahesh Khole


KANCHALONKA MURGEE/ CHICKEN WITH GREEN CHILLIES

KANCHALONKA MURGEE/
CHICKEN WITH GREEN CHILLIES



INGREDIENTS

Chicken- 500 gms
Green chilli paste- as per preference
Ginger paste- one and half tableVspoon
Salt- as required
Oil and ghee- as required
Celery/randhuni powder- half teaspoon
Few green chillies (slit)- to garnish

METHOD


STEP 1

Heat oil and fry the sliced onions , add some green chilli paste, grated or minced ginger followed by the chicken pieces. Give it a good mix. Cook on a high flame for a few minutes. Season with salt. Cover and cook on a low flame .

STEP 2

Once the chicken is cooked, add a tablespoon of ghee/ clarified butter, sprinkle celery powder/ randhuni powder, few green chillies and cover the pan . Keep it covered till served.

Recipe Credit- Rukma Banerjee

Monday, March 13, 2017

LAHSUNI DHANIYA PALAK

LAHSUNI DHANIYA PALAK



INGREDIENTS

Spinach- 1kg (chopped)

Coriander- 500 gms (chopped)

turmeric powder- 1/2 tsp

jeera powder- 1/4tsp

hing- a pinch or two

salt- as required

sugar- 1/4 tsp (optional)

curds- 4 to 5 tbspn

whole cumin- 1/4 tspn

dried red chillies- 1 or 2

green chillies- 1 or 2 (chopped)

garlic - 12-15 cloves (crushed or finely chopped)

sesame seeds- 1/2 tspn.

METHOD

Heat mustard oil ( 2-3 tbspn ), temper it with dried red chillies, cumin seeds, hing and 9

to 10 crushed garlic cloves. AS they turn brown add the chopped greens.

ON a medium flame keep stirring and cooking till the oil leaves the side.

next step is to add the curds, which has been beaten nice and smooth.

AT this stage increase the flame and as the water starts drying up, add salt.

I also add little sugar as I always feel it balances the taste. But it can be avoided.

I like mine bit overcooked and tangy. You may add less dahi and not overcook.

To finish the dish , in another pan heat little oil, temper with rest of the garlic and

sesame seeds and drizzle over the dish.

I did not have sesame in my kitchen yesterday so couldn't add.

MY RECIPE, MY STYLE

IDLI

IDLI




INGREDIENTS AND METHOD

Step 1
wash and soak

1. Rice- 3cups (5hrs)

2. urad dal- 1cup (2hours)

3. methi- half tsp (1hour)

Step 2

After 5-6 hours, soak one cup of poha / chewda for 5 minutes.

drain the water .

Grind all the ingredients separately and then mix them nicely .

the batter should be thick at this stage so use less water while grinding.

Step 3

Give the batter a nice mix , add a teaspoon of salt , mix gently and leave it covered for about 10 to 12 hours for fermentation.

Step 4

After 12 hours or so, you will see that the batter has fermented and increased in
volume. beat it nicely , and add salt as per taste.

For idli the batter should not be runny. For dosa you may need to add water and give it a gentle mix.

First batch of idli and first dosa should be enough to guide you regarding the
consistency.

Step 5

Oil the idli moulds/ plates and pour the batter.

Steam for 6- 7 minutes .

Insert a thin bladed knife or a toothpick in the center , if it comes out clean then you can spoon out the idlis. Or else steam it for another 2 -3 minutes.

Done.







MY RECIPE, MY STYLE

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