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.
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.
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.
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.
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.
