Shravan (a Month according to Hindu calendar) is starting next week. So we Maharashtrians celebrate a Gatari day just a day before. On this day we make a variety of non veg food & have it. Since for a month we wont be eating any non veg item. So on this occasion sharing a very traditional Maharashtrian dish Kolhapuri Chicken. The name itself suggests its very spicy. Serve it with bhakris. Check the recipe below.
Ingredients:
- Dry Coconut grated - 1/2 cup
- Whole Spices
- Coriander Seeds 2 tsp
- Cumin Seeds 1 tsp
- Red Chilies 7 - 8
- Sesame seeds 1/2 tsp
- Poppy Seeds 1/2 tsp
- Black peppercons 7 - 8
- Cloves 2
- Javitri 1
- Cinnamon Stick 1/2 inch
- Red Chili Powder 1 tsp
- Garam Masala 1 tsp
- Salt to taste
- Turmeric powder 1/2 tsp
- Oil
- Chicken Boneless 300 gms
- Ginger garlic paste 1 tbsp.
- Onion 1 finely chopped
- Tomato 1 finely chopped
Method:
- Dry roast grated coconut & whole spices on low flame till they turn golden brown. Grind this into fine powder without adding water.
- Marinate chicken pieces with 1 tsp of coconut - spice powder, salt, half of the ginger garlic paste & turmeric powder.
- Heat oil in a non stick pan.
- Add finely chopped onions & remaining ginger garlic paste. Saute till onions turn golden brown in color.
- Add finely chopped tomatoes to it. Also add red chili powder to it.
- Cover cooked till oil separates from it.
- Now add the remaining coconut - spice powder to it. Add 1 cup water to it.
- Cook covered for 10 minutes on medium flame.
- Add marinated chicken pieces to it. Cook for 7 - 8 minutes or until chicken is cooked.
- Check for salt & add accordingly.
- Sizzling Hot Kolhapuri chicken is ready.
- Serve hot with bhakri.
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Hello Hello Everyone. Its been a while since I posted any recipe. I was busy with some other stuff. But here I am back with another recipe.
Today I bring another variety of cutlets. Aloo Mutter Cutlets. They are made using very basic ingredients Potatoes & Peas which are readily available at home. These cutlets can be a quick snack or a party starter or even used for tiffins. You can use these cutlets for burger as well. Check out the recipe for cutlets below. Hope you like it.
Ingredients:
- Potatoes 4 - Boiled, Peeled & Mashed
- Peas 2/3 cup - Boiled & Mashed
- Salt to taste
- Green Chilies 5 - 6 finely Chopped
- Ginger grated 1/2 tsp
- Cumin seed powder 1/3 tsp
- Red Chili Powder 1/4 tsp
- Turmeric Powder 1/3 tsp
- Garam Masala 1/2 tsp
- Coriander Leaves Finely Chopped
- Oil
- Semolina
Method:
- Mix mashed potatoes, mashed peas, salt, finely chopped green chilies, grated ginger, cumin seeds powder, red chili powder, garam masala, turmeric powder & finely chopped Coriander leaves in a mixing bowl.
- Make small balls from the mixture. Flatten it a bit.
- Dust some semolina on each cutlet.
- Now cook it on a tawa with some oil until golden brown from both sides.
- Once done, remove in a serving plate.
- Serve hot with ketchup or coriander - mint chutney.
Tips:
- You can also use bread crumbs instead of semolina for dusting on each cutlet.
- You can adjust spiciness of cutlets by increasing or reducing the amount of green chilies as per your taste.
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We just had been on a vacation to new York. There we went to Chef Vikas Khanna's Michelin starred restaurant "Junoon". The food was so delicious. We loved each & every item that we ordered. We had saffron phirni as dessert there. I never enjoyed phirni before as much as I did here. I thought of giving it a try myself. & wow mine was equally delicious.
Ingredients:
- Rice 1/2 cup soaked in water for 4 hours atleast
- Milk 1 litre
- Saffron strands soaked in 2 tbsp. warm milk
- Sugar 1/4 cup (or as per your taste. This much is good for me)
- Cardamom powder 1 tsp
- Pistachios & almonds chopped
Method:
- Drain water from the soaked rice.
- Grind rice into a coarse paste.
- Mix some milk to the rice paste to avoid forming lumps into phirni.
- Keep rest of the milk boiling over medium heat. Once milk is reduced a little, add rice-milk paste & sugar to it. Keep it boiling until it thickens.
- Later add saffron milk, cardamom powder & chopped almonds - pistachios to it.
- Stir well.
- Once the desired consistency is achieved, switch it off.
- Let it cool. Refrigerate it for 4 hours before serving.
- Serve chilled or warm !!
- Garnish with few saffron strands & chopped almonds-pistachios.
Tips:
- You can add sugar as per your taste.
- Phirni is very thick compared to rice kheer.
- It tends to thicken once it cools down.
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Ragda Patties is one the popular street food of Mumbai. It is so tasty. Below is my recipe for Ragda Patties. Just enjoy it when it is Hot !!!
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Ingredients:
For Ragda:
- White peas 1 cup
- Boiled potato 1
- Mustard seeds 1 tsp
- Cumin seeds 1 tsp
- Ginger - Garlic - Green Chilies coarsely ground 2 tsp
- Onion 1 medium - finely chopped
- Tomato 1 medium - finely chopped
- Turmeric powder
- Asafetida
- Red Chili Powder 1 tsp
- Coriander seeds powder 1/2 tsp
- Garam masala 1 tsp
- Aamchur powder 1 tsp
- Salt to taste
- Oil
- Cinnamon Stick 1/2 inch
- Bayleaf 1
For Patties:
- Boiled potatoes 5 - 6 large
- Green Chilies 2 chopped finely
- Turmeric powder 1/2 tsp
- Salt to taste
- Garam Masala 1 tsp
- Red Chili Powder 1/4 tsp
- Cumin seeds powder 1/2 tsp
- Coriander leaves finely chopped
- Oil
Other Ingredients:
Method:
Ragda:
- Wash & Soak white peas in water for 6 - 8 hours.
- Pressure cook soaked white peas along with asafetida & turmeric powder for around 5 - 6 whistles.
- Heat 1 tbsp. oil in a pan.
- Add mustard seeds.
- When they crackle, add cumin seeds, cinnamon stick & Bayleaf.
- When cumin seeds splutter, add coarsely ginger - garlic - green chili paste. Sauté it for few seconds.
- Now add finely chopped onions. Sauté them till they turn translucent.
- Add finely chopped tomatoes. Cook till they become soft.
- Add red chili powder, coriander seeds powder, garam masala & aamchur powder to it. Cook till oil starts separating from it.
- Add pressure cooked white peas to it along with its water & salt to taste.
- Also add boiled & mashed potato to it.
- Cook for 5 minutes on slow - medium flame.
Patties:
- Peel boiled potatoes. Mash them.
- Add finely chopped green chilies, cumin seeds powder, red chili powder, garam masala, turmeric powder, salt to taste & finely chopped coriander leaves to it.
- Mix it properly.
- Divide them in small equal sized balls. Flatten each ball to form a patties.
- Roast each patties on a flat tawa in very little oil till each side turns golden brown.
Assembling Ragda Patties:
- Take a deep bowl.
- Add 2 - 3 roasted potato patties.
- Pour a spoonful of ragda over it.
- Drizzle some coriander - mint chutney to taste, red garlic chutney to taste & tamarind chutney to taste over it.
- Sprinkle chaat masala over it.
- Spread some finely chopped onions, sev & coriander leaves over it.
- Serve immediately !!
Tips:
- While roasting patties, put very little oil on a tawa. So that you get the browning on both sides & also it gets browned very quickly.
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Everyone loves Stuffed Aloo parathas. How about making it more healthy ? I am going to share a twist to our famous aloo parathas. Make it for your kids. Give it in their tiffins. Check the recipe below.
Ingredients:
- Dough
- Wheat Flour 1 & 1/2 cups
- Spinach leaves 2 cups
- Salt to taste
- Green Chilies 2 finely chopped
- Ajwain 1/2 cup
- Oil
- Water as needed
- Stuffing
- Boiled potatoes 4 big
- Green Chili - Garlic - Ginger Crush 2 tsp
- Salt to taste
- Aamchur powder 1 tsp
- Red Chili Powder 1/2 tsp
- Garam Masala 1 tsp
Method:
- Dough:
- Wash & roughly chop spinach leaves,
- Take wheat flour in a big bowl.
- Add to it chopped spinach, salt, ajwain & finely chopped green chilies. Mix.
- Add water little by little to form a stiff dough.
- Add 1 tsp oil to the dough. & give a knead.
- Let it rest for 10 minutes.
- Stuffing:
- Peel the boiled potatoes. Mash it completely.
- Add salt, green chili - garlic - ginger crush, red chili powder, aamchur powder & garam masala to it. Mix properly.
- Assembly:
- Divide the dough into small equal sized balls.
- With the help of rolling pin & some flour, roll it into a small roti. Stuff it with potato filling as much as possible. (The more the filling, the more it tastes awesome.)
- Now wrap the filling with the roti properly. Dust it in some flour.
- Put its closed ends facing the rolling board. Roll again gently into a large thick roti.
- Roast it on a skillet until golden from both the sides.
- Apply ghee or butter or oil to both sides of the roasted paratha.
- Repeat the same with the rest of the dough & stuffing.
- Serve hot with achar or chutney or curd !!!
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