Search This Blog

Sunday, 31 July 2016

Achar Ka Masala

Achar Ka Masala  ( Pickle mix )
Homemade Maharashtrian style achar masala mix









    INGREDIENTS


250 gm red chilly powder ( i used kashmiri chilly powder )
200 mustard  dal ( rai ki dal )
1 tablespoon fennel seeds

2 tablespoon fenugreek powder 
12/4 cup turmeric powder
2 cup  salt
2 teaspoon asafoetida powder  ( hing)
2 cups oil ( i used peanut oil )







METHOD

Heat 2 cups of oil in a  Pan/ kadai  and add the Hing,fenugreek powder and saute it for a second now add all Ingredients chilly powder , mustard dal fennel seeds, turmeric (except salt)  mix well and switch of the flame  .after switching of the flame add salt and mix well and let it come to to room temprature. fill in  airtight bottels and store .use can keep it for 4 month . you can prepare various kind of pickles by using this masala and in dishes to like achari paneer , achari paratha , achari tikka so on . 

kritika












Monday, 25 July 2016

Kanda Batata Poha

Kanda Batata Poha




Ingredients

2 cups thick beaten rice (poha) flakes
1/2 teaspoon mustard seeds ( rai / sarson)
1/2 cup finely chopped onions
1/2 cup peeled potato cubes
2 tablespoon peanuts 
1 or sting of curry patta 
salt to taste
2 tablespoon oil
1/2 teaspoon turmeric powder (haldi)
1 tablespoon sugar
2 teaspoon lemon juice
1 tablespoon finely chopped coriander (dhania)
1 or 2 green chilli finely chopped




Method
Heat the oil in a pan / kadai and add the mustard seeds.When the seeds crackle, add  curry patta, chilly then add the onions & peanuts and sauté on a medium flame for 1 to 2 minutes. then add the potatoes and cook on a medium flame for 4 to 5 minutes, while stirring.
Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water. Add the washed and drained beaten rice, salt, turmeric powder, sugar, lemon juice and  mix well and cook on a medium flame for 2 minutes, while stirring .Add the coriander and mix well. Serve hot garnished with coriander and lemon wedge ,Kritika 






Bhutte Ke Pakode


Bhutte Ke Pakode











Ingredients
1 1/2  cup Corn 
1/4 cup Besan / gram flour 
1/4 tsp baking soda 
1/2 tsp cumin seeds
1 tsp grated Ginger
1 medium onion finely chopped
1 or 2 green chilli finely chopped
1 tablespoon chopped green coriander
Oil for deep fry















Method
Clean, wash the corn ,rinse water from corn . 

In a blender, blend the corn to very smoothy texture. Use only as little water as needed to blend. Transfer it to a large bowl and add besan , onions,chillis ,ginger paste green coriander , cumin seeds,salt and baking powder ,Mix all ingredients together well and wisk the batter until it turns light, it take about atleast 4-5 minutes for wipping the batter. Heat a oil in kadai /pan (for deep fring) drop small balls of corn batter in oil with fingers or u can use spoon. Fry it on medium flame , fry till light golden brown and crispy.Then take them out on kitchen paper.serve hot with tomato sauce or green chutney .enjoy Kritika's cuisine.







Tuesday, 19 July 2016

Instant Rawa Idly

Light & Fluffy Instant Rawa Idly
 

Light & fluffy instant rawa idly is a very popular south indian cuisine . It can have any time like snack during the coarse of the meal or for breakfast. For me i prefer it with peanuts chutney 


Ingredients
1 cup rawa ( suji )
1/2 cup yoghurt
1 cup water 
Salt to taste
1 teaspoon fruit salt Or baking soda 
For tadka
1 teaspoon mustard seeds ( rai / sarson)
1 teaspoon chana daal
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)



Method

In bowl combine the suji , yoyoghurt salt add water and mix well to get a thick and smooth batter. Mean while Heat the 2 teaspoon oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, chana daal , asafoetida and curry leaves and sauté on a medium flame for 30 seconds.Remove from the flame, Pour the tempering over the batter and mix  it evenly. let the batter rest iit for 30 min.
Just before steaming add the fruit salt and mix lightly
After 30 min you batter is ready to make idly let make idly .
In a idly vessel put some water & put it on medium to low flame, mean while grease the idly plate using oil. now fill the idly mould ( round shape one )with batter. put ildy mould in vessel & let it steam for 10 to 12 mins (dont over cook ,idly might become hard ).
After 4-5 min  take out the idly mould from the vessel & demould it with knife or spoon . serve it your favorite chutney . 


for chuteny 

Ingredients

1/2 cup roasted peanuts
2-3 garlic cloves
2-3 green chilli
1/2 tsp - sugar
1/2 lemon juice
Salt as per taste

Method
Combine all the ingredients and blend in a mixer till smooth.
kritika







Friday, 15 July 2016

Varat Ki Thali

                                          Varat Ki Thali


Fasting  Maharashtrian Thali.
Devshayani Ekadashi is known as Ashadi Ekadashi in Maharashtra. vart thali can be very elaborate. It contain Aloo raita, Chutneys, Sabudana Wada, shingade aloo k bajiye , Shegdanechi Amti (grouned peanuts  curry) , Rasedar aloo ki sabji ,suki keli chi bhaaji ( stir fry raw banana) ), Arvi chi bhaaji  , singhde ki puri ,Sabundana Khichidi in Microwave oven , bhagar ( samak rice ) , 
Aloo k gulab jamun , Kelicha Shirkarn (chopped banana & milk ) 
Enjoy fasting love kritika 







Falhaari Aloo Raita 

Ingredients:

1 /2 cup fresh curd
1   potato, boiled and mashed
2  green chilli chopped 
Salt as per taste

Method
Combine all the ingredients and mix well .


Falhaari Green Peanut Chutney
Ingredients:
1 /2 cup fresh curd
1/2 cup roasted peanuts
1/2 cup green coriander
2-3 green chilli
1/2 tsp - sugar
Salt as per taste

Method
Combine all the ingredients and blend in a mixer till smooth.Kritika's cuisine..






Sabudana wada

Ingredients
2 cup sabudana (sago)
2cup potatoes, boiled and mashed
4 tbsp roasted peanuts powder
3 tbsp green coriander chopped
1 green chilly chopped,
1 tsp jeera(cumin )
Salt to taste (i used rock salt /sandha namak)
Oil to deep fry

Method.
washed and soaked in water enough to cover the sago for 2 to 3 hour then drain any water .Mix all the ingredients In a large bowl mix potatoes, sabudana, green chilli, peanuts,coriander leaves, mix and knead make a dough make a shape of wada and .Heat oil in a deep frying pan and deep fry the wada until golden brown.Wada are ready serve delicious wada with green peanut chutney enjoy kritika cuisine.


Singhare aloo k bhajiye 

Ingredients

1/2 cup singhare ka atta / water chestnut flour
1 or 2 no.s boiled mashed potato
1 teaspoon rock salt
1/2 teaspoon jeera / cumin (optinal)
Sunflower oil / peanut oil for frying bajiya 
Water if requried

Method
In big bowl, mix together mashred potato,water chestnut flour/singhare ka aatta, rock salt, mix well using fingers,knead & make runny dough (add water if  requried) & wisk the batter until it turns light, it take about atleast 4-5 minutes for wipping the batter. Heat a oil in kadai /pan (for deep fring) drop small balls of  batter in oil with fingers or u can use spoon. Fry it on medium flame , fry till light golden brown and crispy.Then take them out on kitchen paper.serve hot with tomato sauce or green chutney .enjoy Kritika's cuisine.





singhde ki puri
Ingredients
For puri
 1 1/2 cup singhare ka atta / water chestnut flour
1 cup boiled mashed potato
1 teaspoon rock salt
1/2 teaspoon jeera / cumin (optinal)
Sunflower oil / peanut oil for frying puri
Water if requried

Method

In big bowl, mix together mashred potato,water chestnut flour/singhare ka aatta, rock salt, mix well using fingers,knead dough till smooth.(add water if  requried) Divide into small ball size, and roll rounds ona plastic sheet/ board.heat oil in a kadhai Fry puri one at a time, holding them under the oil on first side until they puff, Turn & fry till light brown & place on paper dish to absorb excess oil.  





Sabundana Khichidi in Microwave oven

Ingredients
Presoaked sabudana 1 1/2 cup
Boiled chopped potatoes 1
Roasted peanuts powder 1/2 cup
Cumin seeds/jeera 1teaspoon
Chopped chilies 1-2
Oil 1 tablespoon
Chopped coriander leaves
Rock salt as per taste

Method

Heat oil in microwave safe bowl,for 30sec,add cumin seeds, chilies,this will go in the microwave for 30 /40 sec .Now mix potatoes ,sabudana, peanuts powder,salt, this will again go in the microwave for 3-4min garnish it with green coriander enjoy Kritika's cuisine.


   

Bhagar ( samak rice )
  
Ingredients
 1 cups Bhagar  ( (samak rice) (wash and soaked in water for 30 min)  )
1 tablespoons oil 
 1teaspoon Cumin seeds/jeera 
Chopped chily 1-2
Oil 1 tablespoon
Salt to taste
3 cup water

Method
 Heat a oil in a pressure cooker cumin seeds  crack then add chopped green chilli stir it a while , then  add bhagar  (drain the waterthen add rice) salt to taste , mix all ingredients well pour 3cup water ,Cover the led of pressure cooker and keet in on medium low flame cook it for 2 whistles (or depend on ur cooker )its take 15 min to cook ,,after whistles wait to cool down (10min.) Open & gently mix aready to serve ,,,serve hot with raita  or dahi enjoy Kritika's cuisine.



Arvi chi sukhi bhaaji ( stir fry arvi )

Ingredients

250 gms arvi (  boiled  cut into cube size )
1 teaspoon cumin/jeera
1 teaspoon cumin/jeera
1 green chilli chopped
1/2 teaspoon chilly powder 
1/2 teaspoon aamchur powder 
Rock salt to taste
1 tablespoon  sunflower oil/ peanut oil


 Method  

Heat a oil in a  pan / kadhai add cumin once jeera craked  green chilli  then  add the arvi  and salt stir it for 1 min now add  dry spices mix wll , stir it for few more minutes ready garnished with the green coriander. serve hot with puri .
Kritika's cuisine..





suki keli chi bhaaji ( stir fry raw banana)

Ingredients

2 raw banana / kaccha kela  (  boiled  cut into cube size )
1 teaspoon cumin/jeera
1 teaspoon cumin/jeera
1 green chilli chopped
1/2 teaspoon chilly powder 
1/2 teaspoon aamchur powder 
Rock salt to taste
1 tablespoon  sunflower oil/ peanut oil


 Method  

Heat a oil in a  pan / kadhai add cumin once jeera craked  green chilli  then  add the bananas and salt stir it for 1 min now add  dry spices mix wll , stir it for few more minutes ready garnished with the green coriander. serve hot with puri .
Kritika's cuisine..





Dupki mar aalu ki sabji

  Ingredients
4 medium boiled potato cut into cube size
 1 cup tomato puree
 1 teaspoon cumin/jeera
1 green chilli chopped
1 tablespoon ģreen coriander leaves finely chopped
 Rock salt to taste
 1 teaspoon sunflower oil/ peanut oil
2    cup water  

 Method

  Heat a oil in a  pan /kadhai add cumin once jeera craked add green chilli &  tomato puree stir it for 3 -4 min ,now add the potatoes and rock salt stir it for 1 min now add 2 cup of water and mix well. Bring to a boil,garnished with the green coriander.serve hot with singhade ki puri  enjoy Kritika's cuisine.




Shegdanechi Amti (grouned peanuts tangy & sweet curry) 


1/2 cup  roasted peanuts powder
1/4 cup tamarind paste /pulp 
1 green chilly chopped,
1 tsp jeera(cumin )
Salt to taste (i used rock salt /sandha namak)
2 tablespoon sugar ( - + according to your taste )
3 to 4 cup water 
Oil 

Method 
Heat a oil in a  pan /kadhai add cumin once jeera craked add green chilli & tamarind paste /pulp    stir it for 3 -4 min ,now add the peanuts powder and rock salt stir it for 1 min now add 2 to 3  cups of water and mix well. Bring to a boil,garnished with the green coriander.serve hot with singhade ki puri  or bhagar  enjoy Kritika's cuisine.



Aloo k gulab jamun 

Ingredients

2 big boiled potato ( mashed )

2 Tablespoon singhare ka atta / water chestnut flour
1/2 Tablespoon milk (+ - to knead dough if requied )
Ghee to deep  fry

For sugar yrup

1 1/2  Cup Sugar
 1 Cup Water

Method

To make sugar syrup bring to boil 1 cups of water with a 1 1/2 of sugar  ( Add half a tsp fine cardamom powder  optinal ) . Just as the syrup comes to a rolling boil, Boil covered for 12- 15 minutes on medium flame. 

In a mixing bowl mix mashed potatoes 
singhare ka atta ,Rub  & knead the mix with fingers and heels of the palm till the mix gives out some ghee/chiknaayee. It takes about 5 minutes to get dough (Add a milk if required to knead .). By now the dough is like a dough ball that comes together easily, neither too hard nor too soft.

Take pinches off the dough and make small balls . Remember, they are going to double up on frying so size them accordingly. Let this balls  rest for about 15 minutes 
heat a ghee in a kadhai Or pan Heat oil in a deep frying pan on low medium flame , place gulab jamun balls one by one to  fry 1 or two piece at one time, so that they fry evenly and shape stays. .Deep fry them till golden brown  until golden brown.( it take around 2_4 minutes to fry ). Once all the gulab jamuns are fried, gently and drop into the sugar syrup, keep the sugar syrup pan on a low flame for a few minutes,so that  the gulab jamuns become soft. (heating helps the jamuns to absorb the syrup and become soft ). Let the gulab  jamun set and absorb the syrup (it take around 3 -5  hours.) . serve chill or hot as your taste enjoy 
Kritika Deoras




Kelicha Shirkarn (chopped banana & milk ) 

2 bananes 
2 cups milk ( chilled )
1 tablespoon sugar ( +-according to your taste )


Method 

Peel the banana & roughly chop them in a big bowl add chopped banana milk and sugar mix well enjoy 
Kritika Deoras





😍





Thursday, 14 July 2016

Aamras Puri & Sukhee methi aalo sabji





Ingredients for aam ras

2- 3 medium size fresh Mangoes
1/4 teaspoon Cardamom powder 
 1/2 cup Sugar  or as required as your taste
1/2 cup Water ( + - as required )
Few ice cubes  

Ingredients for puri 

2 cup wheat flour 
2 tablespoons ghee /oil 
1 teaspoon salt
 water for making dough 
Oil to deep fry 

Ingredients for sukhee methi  aalo sabji 

4 medium boiled potato cut into cube size
1 tablespoon kasturi methi 
 1 teaspoon cumin/jeera
1 green chilli chopped
1/2 teaspoon haldi 
1/2 teaspoon aamchur powder 
pinch of garm masala 
1 tablespoon ģreen coriander leaves finely chopped
salt to taste
 1 teaspoon  oil


   


Method  for aam ras 

Wash the mangoes and peel the skin &chop them now take blender jar add chopped mango pulp sugar blend  & cardamom powder to to smooth paste ,now add ice cubes and blend it for second .
Chill for an hours. You may top with some finely slivered pistachios and almonds .serve chilled with puri or paratha 




Method  for puri 

In a big bowl add flour , ghee and rub it into flour using your fingertips.Knead dough adding little water at a time,keep the dough a side and let it rest for 30  minutes.
Now divide the dough it into equal small portions, make smooth ball .
 flatten and roll it evenly into circle.
 Now heat a oil in a kadai and Fry puri one at a time, holding them under the oil on first side until they puff, Turn & fry till light brown & place on paper dish to absorb excess oil.   





Method 
 sukhee methi  aalo sabji 

Heat a oil in a  pan / kadhai add cumin once jeera craked  green chilli , haldi  then  add the potatoes and r salt stir it for 1 min now  add  kasturi methi dry spices mix wll , stir it for few more minutes ready garnished with the green coriander. serve hot with puri & aam ras  enjoy  
Kritika's cuisine..













Google+ Followers