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Tuesday, 17 November 2015

chirote

chirote maharashtrian delight








Ingredients

2cupflour / maida + 1 tablespoon
Oil for deep fry
4tablespoon sugar powder or dusting on chirote
Water as needed
Food color of your 2 -2 drop (I use pink )
5 tablespoons ghee
1/ 2 tablespoon rice flour 


Method
 In a big bowl add 1cup maida 2tablespoon oil / ghee  and rub it into flour using your fingertips. Knead dough adding little water at a time. And keep aside now in same bowl knead dough of 1cup maida  by adding pink colour or any other color of your choice  and keep it a side for 10 min ( make a hard dough)
Mean will make a paste in a small bowl, mix 1 tablespoon flour , rice flour  and ghee and keep aside. This paste is used for layering the chapati

Now divide the dough it into equal portions, make smooth ball and flatten and roll it evenly into circle like a chapati or roti make 2 chapati of both the  dough 
Now take one chapati(white one), brush it with the ghee paste on the surface, put another chapati (pink )over it, again brush some water on the surface. Now roll this layered chapati to make a log roll . Do pat the roll and flatten it with your hand. Instead, pick it up with both hands and roll it down .Now cut this roll into small pieces . Roll each ball into a disc of 4” diameter. Now heat a oil in a kadai /pan on a high flame once it hot , reduce flame to low now place 2 , 3 chirotis oil. fry the chirotis on a medium flame, till it become light golden and crispy , Remove on paper napkin , Immediately fried dust  powdered sugar over the fried chirote  . fry rest of the same way .let the chirotes  cool down and then store in an air-tight container you can store it for a month . and enjoy





Saturday, 24 October 2015

Chana Masala

Chana Masala 







INGREDIENTS

1 1/2 cup kabul chana /chickpeas
1 teaspoon ginger garlic paste
1 cup  onion puree
1 cup tomato puree
1 Bay leaf
salt to taste
2 tablespoons ghee ( clarified butter)
1/2 teaspoon jeera(cumin seed )
1/4 teaspoon lal Mirch powder (red chili powder )
1tea bag 
1/4 teaspoon baking soda 
 1 cinnamon

chana masala spices mix 
1 teaspoon  dry pomegranate seeds/anardan powder 
1 teaspoon chilli powder 
1 teaspoon cumin powder
1/2 teaspoon haldi (turmeric)
1 teaspoon garam masala
2 teaspoon coriander powder 
(mix all dry spices in a blender )


Method

Soak kabuli chana overnight or atleast for six hrs ,After soaking, itwill be about two and a half times the volume . rinse them well in cold water,place chana in a pressure cooker with 5cups of water andtea bag ,soda ,cinnamon ,bay leaf, salt  for 3-4 whistles or cook until cooked. 

heat a pan add ghee , jeera,bay leaf, and onions .

Saute until aromatic, onions gets soft ,light brown  stir it about a min now add tomato puree cook for 2min and keep roating till it become brown in colour dont burn them

now add and chana masala spices mix and cook it for while  add cooked chana and mix it will , reduce the heat to simmer, add close the lid and slow for 5min  chana is ready garnish it with chopper green coriander.

chana masala  is ready to server enjoy with  kulcha ,bhatura naan,puri, rice ,or any
 other indian flatbread .
kulcha recipe  http://kritikascuisine.blogspot.in/2015/07/paneer-stuffed-kulcha.html







Sunday, 4 October 2015

Eggless Whole Wheat Oat's & Banana Cake Bake In Microwave Convection Oven

Whole Wheat Oat's & Banana Cake Bake In Microwave Convection Oven 




4 over ripe bananas
1 cup maida (APF)
½ cup oat’s meal ( grounded)
¼ cup  powdered sugar ( + ,- according to your taste )
1/4teaspoon  baking powder
1/4 teaspoon  soda
½ cup oil
¼  cup milk
1 teaspoon  vanilla essence
Some chopped almond for toping  
1/ 2cup Tutti frutti /Candied fruitMethod

In a bowl  mash the bananas with a fork and mix sugar, oil , milk and vanilla essence. sift wheat  flour ,oats and baking powder baking soda together . now  Add wheat flour slowly  mix into banana mix and fold everything  well, now add Tutti frutti /Candied fruit mix it well  . Preheat microwave convection  oven at 200 C for 10 minutes and grease a  pan or a cake tin with  oil &  pour  batter. Bake it for   30 minutes at 200 c. Check after 30 minutes by inserting a toothpick at the center of the cake. If it comes out clean, then your cake is done or else continue baking for 5 more minutes and keep a watch on it.Once the cake has cooled down cut it and enjoy Kritika's cuisine..




Wednesday, 30 September 2015

Puran Poli

 Maharashtrian Dessert.Puran Poli
It is one of the most popular sweet items in the Maharashtrian cuisine.





Ingredients
For the dough
1  cups wheat flour
1  cup maida / apf
Salt a pinch
1 tablespoon oil
For the filling
1 cup   split Bengal gram (chana dal) 
1 cup jaggery (gur) grated Or sugar  cups
 1 teaspoon cardamom powder
1 teaspoon nutmeg powder

Method

For filling /stuffing (Puran )
 Soak dal 1hour  wash and drain now in a pan add daal and water  1cup of water ( add more water if required ) cook tell it become soft OR  in a cooker add two cup water daal cook it till soft ( 6 -7 whistles )
Drain the excess water from dal , Grind dal ,jaggery , cardamom & nutmeg powder  by using hand mixers or grainder
Now in a pan cook this mix to make it dry ,  keep stirring all the time till it become  dry completely puran is ready  let it cool down ..
For dough
In a big bowl add  maida ,wheat flour  and 1 tablespoon of oil or ghee  rub it into flour using your fingertips .Knead dough adding little water at a time make little strichey dough ,keep the dough a side and let it rest for10 minutes

Now divide the dough and puran  into equal portions, make smooth ball and flatten into circle stuff with puran cover and seal the edges ,bring together all the edges and pinch them. Dust it with flour and roll it to a thick or thin poli / chapattis/ roti / stuff paratha’s.   Heat the pan /tawa and put the puran poli  on it. Drizzle some oil / ghee and cook the puran poli on medium flame until light golden spots appear from both the sides. Puran poli is ready, serve hot with  ghee / milk / aamti .




Friday, 25 September 2015

Chivda / Chiwada ( Maharashtrian style )


Chivda / Chiwada ( Maharashtrian style )










Ingredients
½ kg paper poha/ nylon poha / thin poha
½ cup peanuts
½ cup roasted chana dal
¼ cup chopped dry coconut slices
10-12 kadi patta / curry leaves
3 -4 no. chopped Green chillies
1 tablespoon coriander seeds
1 teaspoon Garlic & Ginger paste
¼ teaspoon mustard seeds/rai
½ teaspoon cumin seeds/jeera
1 teaspoon white sesame seeds/safed til
¼ teaspoon turmeric powder/haldi
pinch of asafetida /hing
1 teaspoon sugar or as per your taste
1 teaspoon amchur /dry mango powder
salt as per your taste
oil
Method
First microwave the poha in a microwave safe bowl / pan for 2 minutes ( in a batches ) stirring after 1 minute. OR Roast it in a kadhai until crispy , Stir often to prevent burning OR sun dry it for a couple of hours, they turn crispy .
Light crush coriander seeds , sesame seeds .
Heat a oil in a kadhai (1/4 cup or as u required ) fry peanuts , coconut , chana dal till slightly golden ,drain them and keep it a side .
Now in a same oil add in the mustard, cumin . Allow them to pop.then add asafetida chopped green chilly G&G paste , turmeric, crushed sesame and coriander seeds fry it for a second curry Leaves and cook for a few second ,salt amrchr powder , sugar (switch of the flame ) and fried peanuts , chana dal , coconut .mix everything well, now add this mix into roasted poha and stir thoroughly to mix the poha in with the tempered oil mix so that everything mix properly now check taste of chivda (add salt sugar & amchur as per your need) If you like more spicy you can add chilly powder to it . let the chivda mixture cool and then store in an air-tight container you can store it for a month .
serve the chivda as a tea time snack or for munching time . 








Saturday, 12 September 2015

Leftover Rice Cutlet

Leftover Rice Cutlet   







Ingredients
1 ½ cup boiled  rice ( I used leftover rice)
2 big size  boiled potato
1 tablespoon Onions chopped finely   
1 teaspoon Ginger garlic paste
½ teaspoon Garam masala powder
½  teaspoon chaat masala powder (optional )
1 tablespoon Green coriander chopped
1 no. chopped green chili ( or adjust according to your taste )
Salt to taste
Oil for deep frying

Method
In a large  bowl mix mash rice nicely then add  potatoes  and mash it again now mix all ingredients  , onions , ,ginger garlic paste ,coriander,  chili, garam masala, chaat masala and salt.
knead to make a dough.
make a shape of cutlet  mix  as u want
Heat oil in a deep frying pan and  deep fry the cutlets until golden brown.
 Cutlet are ready serve  delicious cutlet with green pudina chutney







Delicious Dal Bati

Dal Bati  



For Dal


Ingredients
1  1/2  cup arhar dal / tuar dal/rahar dal
1 teaspoon  ginger garlic paste
1 medium red onion chopped
1 cup tomato chopped
1/2 teaspoon haldi (turmeric)
Pinch of hing
3/4 teaspoon salt
1/4 teaspoon garam masala
2 tablespoons ghee ( clarified butter)
1/2 teaspoon jeera(cumin seed )
1/4 teaspoon lal Mirch powder (red chili powder )
Method
Soak  dal  for atleast 1/2 hrs ,After soaking, dal will be about two and a half times the volume .rinse them well in cold water,place  dal in a pressure cooker with 5cups of water  , haldi ,hing &1/2 teaspoon of G&G paste and it  for 3-4 whistles or cook until cooked, almost mushy . heat a pan add ghee cumin ,  ginger-garlic paste, and onions. Saute until aromatic, onions gets soft and golden in colour add turmeric, (coriander powder optional) gram masala stir it about a min now add tomato cook for 5 min until the tomato leave the oli ,add dal mix it will ,  reduce the heat to simmer,  add salt close the lid and slow cook for 10 min. add  chopped green coriander.


 For Baati

Ingredients
2  1/ 2 cup wheat flour
1/2 cup suji
1/ 4 teaspoon baking soda
Salt as per taste
2 tablespoon ghee / oil (moyen)
Water ( for kneading a dough )
In a big bowl add flour ,suji  ghee and rub it into flour using your fingertips. Knead dough  by adding little water at a time. And keep aside& let  rest it for 10 to 15min divide the dough into equal sized and shape  each into round sized flatten a bit by pressuring it using your thumb ,
Now preheat the oven or gar tandor for 10 mins place each baati into cookie sheet and bake it for bake for 30 to 35 min at 180° c
 dip each bati in ghee or soak it in ghee
how to eat
Smash  bati with your hands , Break them into small pieces in your plate.pour dal over smashed batis mix together add  spoon full of ghee on top of this And eat it. I find it delicious enjoy .


Wednesday, 9 September 2015

EgglessWhole Wheat Date & Jaggery Cake

Egg-less Whole Wheat Date & Jaggery Cake






Ingredients  
2 cup whole wheat flour
30 - 35 seedless Dates
2 cups milk
1 cup grated jaggery
1/2cup oil
1 teaspoon baking powder
 1/ 2 teaspoon baking Soda
1/ 2cup Tutti frutti /Candied fruit
Method

 Soak dates in milk for 30 minutes mean while  sift wheat  flour and baking powder baking soda together, now grind the soak  dates  and jaggery make a fine paste ( grind dates with milk ) , in a mixing bowl take date paste now add oil in to and mix it well. Add wheat flour slowly and mix everything well, now add Tutti frutti /Candied fruit mix it well  . Preheat oven at 180 C and grease a  pan or a cake tin with  oil  and  add  batter. Bake it for   30 minutes at 180 c. Check after 30 minutes by inserting a toothpick at the center of the cake. If it comes out clean, then your cake is done or else continue baking for 5 more minutes and keep a watch on it.Once the cake has cooled down cut it and enjoy Kritika's cuisine..



Friday, 14 August 2015

Tri color Sugar Free Sandesh


Tri color Sugar Free Sandesh


Ingredients  
1 liter full fat milk
2 tablespoons vinegar
1/4 cup milk powder (with out sugar )
1  tablespoon sugar free  
1 teaspoon cardamom powder

Method
Bring the milk to boil, add 2 -3 tablespoon vinegar gradually so that the milk mass and whey separate completely. Add 10-15 ice cubes. Rest for a minute.

Strain in a colander lined with muslin cloth & drain the water by squeezing paneer / cheena. then ,knot the muslin cloth and hang it  to get rid for any excess liquid, for 30 minute ,remove  chenna  in a bowl  and milk powder , sugar free & cardamom powder and rub and mix all with fingers and heels of the palm till the chenna and ingredients get together  and make dough now divide the dough into 3 equal parts , now in a 1st dough add few drops of green  food color and mix well similar way in an other dough add saffron food color and mix well and last dough keep it white  now make small balls out of all three color and flatten a bit  and arrange them in tri color saffron , white & green   enjoy  Happy  Independence day Kritika's cuisine.



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