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Wednesday, July 1, 2020

1 minute Instant pot Upvas Batata Bhaji/Quick Dry Potato Sabzi/उपवासाची बटाट्याची भाजी/Farali recipe/ vrat recipe

When we fast for any festival, along with sabudana khichadi we make Dry potato sabji or upsachi batatyachi bhaji. So by now you all know that how much I love my instant pot, isn't it? I obviously made this bhaji in my instant pot literally in one minute ....
For detailed recipe click on the link below:

For detailed recipe of Farali or Upsache Talipeeth please clink on the link below.
For detailed recipe of Sabudana Khicadi please clink on the link below.

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Tuesday, June 30, 2020

उपासाचे थालीपीठ/Vat recipe/fasting pancake/आषाढी एकादशी विशेष उपवासाचे थालीपीठ/Navratra Farali recipe

Ashadhi Ekdashi is one of the most auspicious events occurring in Hindu calendar. It is celebrated Majorly in Pandharpur, Maharashtra to praise Lord Vitthala.
Most of us fast on this day and Upasache Thalipeeth or Vrat Pancakes are made on that day. It is made with Rajgeera flour, Sabudana flour and bhagar. Ingredients:
1. Upawasachi bhajani: 1 cup 2. Medium Potato: 1 (boiled, peeled and mashed ) 3. Red chili powder: 1 Tsp 4. Cumin seeds: 1 Tsp 5. Salt to taste 6. Finely chopped Coriander leaves 7. Water 8. Ghee Method one:
1. Take bhajani in a plate. Add cumin seeds, red chili powder and salt to it. Dry mix it. 2. Add mashed, boiled potato to the mixture. Add coriander leaves. 3. Mix all the ingredients well. Add water and make dough. 4. The dough should be medium to touch. 5. Cover and keep for 10 minutes. 6. Take a small plate, cover it with tin foil or silver foil. Grease it with ghee. Grease your hand also with ghee and roll the dough into thalipeeth on the plate. (refer the video) 7. Spread the dough evenly and make thin thalipeeth. Put ghee on top of it too and put it on the pan (refer the video) 8. Cover and cook on medium heat for 3-4 minutes. 9. Flip over. Cook from another side for 3-4 minutes. 10.Take the thalipeeth in a serving dish. You can have it as it is or it goes well with coconut chutney or koshimbir or with yogurt. Method two:
1. Take bhajani in a plate. Add cumin seeds, red chili powder and salt to it. Dry mix it. 2. Add mashed, boiled potato to the mixture. Add coriander leaves. 3. Mix all the ingredients well. Add water and make dough. 4. The dough should be medium to touch. 5. Cover and keep for 10 minutes. 6. Take a small plate, cover it with wet cotton cloth or wet handkerchief. Dip your fingers in water and roll the dough into thalipeeth on the plate. (refer the video) 7. Spread the dough evenly and make thin thalipeeth. Put ghee on top of it and put it on the pan (refer the video) 8. Cover and cook on medium heat for 3-4 minutes. 9. Flip over. Cook from another side for 3-4 minutes. 10.Take the thalipeeth in a serving dish. You can have it as it is or it goes well with coconut chutney or koshimbir or with yogurt. Hope you like this super easy recipe Follow us on social media: **Youtube: **Instagram: **Facebook: **Blogger:

Friday, June 26, 2020

Mirchi Cha Thecha/ गावरान मिरची चा ठेचा/ खर्डा/ Green chilly chutney/ झणझणीत मिरची चा ठेचा (महाराष्ट्रीयन)

झणझणीत हीरव्या मिरचीचा ठेचा (महाराष्ट्रीयन)

Growing up, we used to go a small village in Maharashtra called Otur in Junnar District during our summer vacations. My uncle used to rent a place there and it was a farm house. It was really fascinating to see how the ladies used to cook on Chulha (stove made with mud) and make food in iron vessels. I saw this recipe during one of those visits. So this recipe takes me back to my childhood. Though we could never eat a lot of this spicy thecha but still used to take literally half a teaspoon in the plate which used to be enough for the entire meal. Hot bhakari (one kind of Indian bread) and this thecha, yummm. Hope you like this super easy recipe. Happy Cooking Ingredients: 1. Spicy Green Chilies: 15-20 2. Garlic Cloves: 6-7 3. Salt: To taste (preferably rock salt) 4. Oil: 1 Tsp Method: 1. Preferably make this thecha in a cast iron pan. 2. Pre-heat the pan on high flame for couple of minutes. 3. Now put green chilies in it and dry roast it for 7-8 minutes or till it changes the color a bit. 4. Add 1 tsp oil to the chilies. Do not add oil in the beginning, otherwise the chilies will start bursting. 5. Roast the chilies in the oil for another 3-4 minutes. Put the flame to low. 6. Add garlic cloves and roast. 7. Add salt to it and roast till chilies and garlic change color and become little bit soft. 8. Transfer these ingredients to mortar pestle and start grinding it. If you don't have it, then put it in a mixie bowl and grind very coarse or just pulse couple of times. 9. Store it in an air tight container and keep in in the refrigerator for up to 8-10 days. Serve it with your choice of bread. Follow on social media:
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Tuesday, June 23, 2020

Sugarcane juice without Sugarcane in Marathi/ऊसाचा रस उस न घालता मराठी रेसिपी/ठंडा गन्ने का ज्यूस

We live in the US on East coast and finding nice, fresh sugarcane is very difficult. So thought of this recipe. The beauty of this recipe is you can add the ingredients according to your taste buds 😉 This way it has worked for our family. Hope you all like it too. Today I tried to make a video in my mother tongue, Marathi which is spoken in the state of Maharashtra in India. Do comment if you like it in Marathi 🙂 Ingredients: 1.Jaggery: ¾ cup to 1 cup 2. Mint leaves: 8-10 3. Black salt: 1 Tsp 4. Lemon juice: 4 Tsp 5. Ginger: 1 inch 6. Water: 1 cup 7. Ice cubes: 8-10 Method: 1. Take jaggery and cut it in small pieces. Add one cup of water to it. 2. Keep it aside for 15 minutes so the jaggery will dissolve in the water. 3. Take a mixie pot and add dissolved jaggery water, and rest of the ingredients (except ice cubes). Pulse it. 4. Add ice cubes and pulse it again. 5. Sugarcane juice is ready to serve. Optional garnishing: 1. Dip the glass rim in lemon juice and then dip it in rimming salt or margarita salt. 2. Pour the juice in this glass and garnish it with mint leaves. Serve it chilled. Inspired by 'simple tips home and kitchen' and a few other YT recipes. Thanks to all 🙂

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Wednesday, June 17, 2020

Paneer Bhurji in instant pot/Quick Paneer Bhurji recipe/Protein rich Paneer recipe/Cottage cheese recipe

We all love Paneer bhurji and the best part is it's quick and easy.
I made it in my Instant pot just on saute mode but you can make it on normal stove top in your skillet. Ingredients: 1.Paneer: 500 gm 2. Oil: 2 Tbsp 3. Onion: 1 Medium (Finely Chopped) 4. Tomato: 2 Small (Finely Chopped) 5. Cumin Seeds: 2 Tsp 6. Green Chilies: 3 (Finely Chopped) 7. Red chili powder: 1 Tsp 8. Turmeric Powder: 1.5 Tsp 9. Kasoori Methi: 1 Tsp (optional) 10.Ginger-Garlic paste: 1.5 Tsp 11. Cumin-Coriander powder: 1 Tsp 12. Garam Masala: 1 Tsp 13. Salt: To taste 14. Water: half a cup Method: 1. Take 500 gm of Paneer and crumble it. Don't grate it, just crumble it. 2. Put Instant pot on Saute mode (more) and after a minute or so add oil to the inner pot. 3. Add cumin seeds and wait for it to splutter. 4. Add green chilies, red chili powder and onion. Let onion become translucent. 5. Add tomatoes and salt to taste. Let tomatoes cook properly. Put lid on it. 6. Now add turmeric powder. Add crushed Kasuri methi. Stir and put lid till the tomatoes leave some oil. 7. Add ginger garlic paste, Cumin-coriander powder. Stir well. 8. Add half a cup of water. In the video I added 1 cup of water and it became little runny so start with half a cup of water and add more if required. Deglaze the pan properly. 9. Add garam masala, stir well. 10. Add crumbled panner. Stor well, put the lid for a minute or so. 11. Add lots of cilantro, stir well. And serve it hot with roti, bread or naan. Follow on social media
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Sunday, June 14, 2020

1 minute Shrimp scampi in an instant pot/ Shrimp Scampi Recipe/Shrimp scampi with linguini pasta

Shrimp scampi is one of the most loved Italian recipes. I have made it in an Instant Pot just in one minute. Since it was our dinner, I made it with linguini pasta to make it a full meal.  


1. Shrimp (deveined and tail removed): 1 pound
2. Olive oil: 1 Tbsp
3. Butter: 2 Tbsp
4. Parsley: 2 Tbsp
5. Red pepper/chilli flakes: ½ Tsp
6. Black Pepper powder: ½ Tsp
7. Cooking wine: ¼ Cup
8. Chicken broth: 1.5 Cup
9. Grated Parmesan cheese: 1 Tbsp
10. Onion/ Shallot: 1 finely chopped
11. Garlic cloves: 6 finely chopped
12. Lemon juice: 2 Tbsp
13. Salt: To taste
14. Linguini pasta: 1 Pack

1. Put Instant Pot on Saute mode and put butter and olive oil in it.
2. Put minced or finely chopped garlic in it. 
3. Add onion and wait till it changes it's color. 
4. Add parsley, chilli flakes.
5. Add cooking wine and 1 cup chicken broth. Stir. Add salt to taste.
6. Add lemon juice to it and stir and deglaze the pot.
7. Add Shrimp. 
8. Add Parmesan cheese and stir. 
9. Put the lid and vent on Sealing mode. 
10. Cancel Saute mode and put it on Manual/ Pressure cook mode(high) for 1 minute.
11. After the beep, just do a Quick release. 
12. Open the lid carefully and take the shrimp out in another bowl.
13. Add linguini pasta to it in "Criss Cross" method. 
14. Add half a cup of chicken broth. I said ¼ cup in the video but the pasta may stick to the bottom of the pot so add ½ a cup of it. Put the lid 
15. Put Instant Pot on Manual/ Pressure cook mode (high) for 3 minutes. 
16. After the beep, just do a quick release and open the pot very carefully.
17. Add the shrimp. Stir well. 
18. Serve it hot with parsley and parmesan cheese. 

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Thursday, June 4, 2020

Instant Pot Red Pumpkin Raita/ Lal Bhoplyache bharit/ खमंग लाल भोपळ्याचे भरीत/ Bhoplyachi Koshimbir

We all love any pumpkin in any form .... Yes it's true. Not only adults but kids in the family too love it.
I cooked the pumpkin in my Instant pot which was so easy and quick. If you are cooking it in pressure cooker, then just put it along with your dal-rice.

Click on YouTube video link

Ingredients: 1. Red Pumpkin: 1 Pound 2. Cumin Seeds: 2-3 Tspn 3. Curry Leaves: 10-12 4. Hing/ Asafoetida: One pinch 5. Turmeric powder: 1 Tsp 6. Green chilies: 2 7. Oil: 1 Tbsp 8. Ghee: 2 Tspn 9. Yogurt: 3 Tbsp/ Half cup 10. Water: 1/4 Cup 11. Salt: To taste Optional: 1. Rice: 2 Cups 2. Water: 4 cups Method: 1. Take off the skin of the pumpkin and cut it in small cubes. 2. In Instant pot inner container, add 2 cups of water and put trivet in the inner pot. 3. Transfer the pumpkin in an instant pot safe container and add 1 Tsp cumin seeds, turmeric powder, hing, 4 curry leaves, salt and oil. 4. Take 2 cups of pre-washed rice in another container with 4 cups of water in it. Put this container on the container with pumpkin. 5. Put the lid. Put the instant pot on sealing mode. Put instant pot on 'Rice' mode with 'high pressure' 6. After the rice mode is done, let the pressure release naturally. 7. Take out the rice and keep it aside. 8. Take out the pumpkin container and mash it. Just be careful since its going to be very hot. Take out extra water if any, but don't throw it yet. 9. Now put a small kadhai for tempering. 10. Add 2 Tbsp of ghee and add remaining cumin seeds, curry leaves and cut green chilies to the hot tempering. 11. Put yogurt in the mashed pumpkin mixture (cooled for 5-7 minutes). Stir it well. 12. Add tempering to the above mixture and our raita or bharit is ready. You can enjoy it as a side with roti, puri, naan etc. Follow on instagram:

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Wednesday, June 3, 2020

1 minute Instant Pot potato sabji/बटाट्याचा रस्सा/लग्नातली भाजी/Bhandarewale aalu/No Onion no garlic

Growing up we used to go to the iskcon temple a lot and there they used to serve an amazing sabji which didn't have any onion or garlic. 

My mom used to say she makes the same sabji by the name of "Batatyacha Rassa" but obviously being in a Maharashtrian household, she never added Garam masala but added Goda masala in it. Also she added jaggery or gul in it which was missing in a North Indian recipe. 

Later we found out that same rassa bhaji is made in any langar and they call it "Bhandarewale aalu". 

So since India has rich food history I fusioned all these recipes in our very own Maharashtrian Batata rassa bhaji without onion and garlic. I don't claim it's an authentic recipe of any state, but it's my version of it. 

YouTube video link


1. Potatoes: 4 (small, cut in cubes)
2. Tomato: 1 (medium, finely chopped)
3. Cummin seeds: 2 Tsp
4. Ginger: 1 inch (grated)
5. Red chilli powder: 1 Tsp
6. Turmeric: 2 Tspn
7. Cumin- Coriander powder: 1.5 Tsp
8. Garam masala: 1.5 Tsp
9. Hing: A pinch
10. Oil: 2 Tbsp
11. Salt: To taste
12. Water: 1 cup
13. Cilantro: Handful
14. Curry leaves: 8-10
15. Slit Green chili: 1
16. Jaggery: Small 1 inch piece (optional)


1. Put Instant Pot on Saute mode (high) and wait till you see 'Hot' on the pot.
2. Put oil and after a minute or so put cumin seeds. Let it splutter a bit. 
3. Add curry leaves. 
4. Put Hing, ginger and red chilli powder. Add one slit Green chili.
5. Stir and add finely chopped tomato. Add very little salt and let it cook by putting a lid on it. 
6. Once the tomatoes start leaving the oil, add turmeric powder. Add cumin-Coriander powder to it. Stir.
7. Add cubbed potatoes. 
8. Add salt to taste. And add a small piece of jaggery (optional)
9. Stir and add garam masala. Stir.
10. Now turn off the 'Saute' mode.
11. Turn on 'Manual/Pressure Cook' mode and set it on high for one minute. 
12. Once done, let the pressure release naturally. 
13. Open the lid very carefully and add cilantro to it. 
14. Serve hot with roti/ chapati/ Puri or rice. 

Hope you all like this super quick, game changer recipe 😄

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Friday, May 29, 2020

10 minutes chivada/पातळ पोहे चिवडा/Thin poha chivada/Diwali recipe/ कुरकुरीत चिवडा/दिवाळी फराळ विशेष

We all love different types of chivadas and this Patal Pohyacha chivada is one of them. Thin poha chivada, very easy and quick recipe.

Step by step Video Link with tricks and tips:


1. Thin poha/पातळ पोहे : 10 cups
2. Peanuts: 1 cup
3. Pndharpuri Dale: 1 cup
4. Kadhipatta: 10-12 leaves
5. Green Chilies: 5
6. Red Chili: 1
7. Mustard seeds: 2 Tsp
8. Cumin seeds: 2 Tsp
9. Hing/ Asafoetida: 1 Tsp
10. Turmeric Powder: 2 Tspn
11. Chat Masala: 1 tsp
12. Oil: 4 Tbsp
13. Sugar: 1 Tsp
14. Salt: To taste


1. Take oil and start frying every ingredient as per the list.
2. Once all spices are fried properly, add microwaved poha (see the tip in the end) to it.
3. Stir till they are roasted perfectly.
4. Add chat masala at the end and roast again for couple of minutes more.
5. Once cooled, store it in an air tight container. 6. Enjoy it with chopped onions and tomatoes Tip:

Microwave the poha for a minute or two before putting it in the tempering. This will save the roasting time also the chivada will be very light and crunchy.

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Tuesday, May 26, 2020

Instant pot 3 min अळीवाची खीर/ Alivachi kheer Recipe/Post pregnancy diet/Postpartum diet/Haleem Kheer

If you grew up in India like me then you might have heard this word Aliv or Haliv or Haleem a lot of times. Mainly it's consumed post pregnancy to help the lady to stronger the bones and over all postpartum issues. It's iron contents are good for a new mom. *Never consume during pregnancy as it may lead to pre-mature contractions.* Haleem can be consumed in a kheer or more popular in a ladoo form. Today let's make it in an Instant pot in 3 minutes.

Check step by step recipe video on YouTube here.
Ingredients: 1. Aliv/ Haleem: 3 tbsp 2. Water: 1 cup 3. Crushed dry fruits: 1/2 Cup (Pistachios, almonds, cashews) 4. Ghee/ Clarified butter: 1 Tbsp 5. Sugar: 1/2 Cup 6. Whole milk: 3 Cups 7. Half n half: 1 Cup (Optional) Method: 1. Soak Aliv/ haleem in a bowl for couple of hours. 2. After 2 hours, put instant pot on Saute mode and add ghee immediately. 3. Add crushed dry fruits. Stir a bit. 4. Add milk to it. 5. Add soaked haleem in the milk. 6. Let it cook for a minute or so and add half n half (optional) 7. Turn off the saute mode. 8. Put lid and put the instant pot on sealing mode. 9. Turn Manual/Pressure cook on for 3 minutes. 10. Once the timer goes off, wait for 4-5 minutes and 'quick release' the pressure. Open the lid. 11. Stir well. After 15-20 minutes the haleem/ aliv will soak up the milk and it will be of serving consistency.
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Hope you all like this recipe.

Thursday, May 14, 2020

"Dalgona Coffee" / Korean coffee

There are very few people on this earth who don't like coffee and that too the latest internet sensation "Dalgona Coffee" .

Here is the easiest way to make it.

Youtube link for Dalgona coffee

Ingredients: 1)Instant coffee: 3 Tbsp 2)Sugar: 3 Tbsp 3) Water: 3 Tbsp
4) Milk: 2 cups Method:
1) Take a tall cup or glass and put coffee, Sugar and water.
2) Just Stir stir till you see a peak of the coffee. 3) I used hand mixie, you can use just a fork to stir it. It takes little extra time but all worth it.
4) Now take a cup and put cold or warm milk.
5) Put 2 table spoons of this coffee concoction.
8) Stir it and enjoy the coffee.

Hope you enjoy this awesome coffee. Please follow the blog :)

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Tuesday, May 12, 2020

4 min instant pot Shevayachi kheer/Semiya payasam/Vermicelli pudding/ शेवया ची खीर/ Sevai Kheer

Instant pot Semiya kheer/ शेवया ची खीर in an Instant Pot

Youtube link of Shevaychi Kheer I love love Shevai or Semiya kheer. Growing up in the state of Maharashtra, India this used to be my mom's go to dessert for any occasions. So here is an easy recipe which I made in an Instant Pot. Ingredients:
1) Roasted Vermicelli (Shevaya/semiya): 1/2 Cup 2) Whole Milk: 2 cups 3) Clarified Butter (Ghee): 2 Tblsp 4) Sugar: 3/4 Cup 5) Slivered almonds: Fistful 6) Golden raisins: Fistful 7) Cashew nuts: Fistful 8) Saffron strands: 1 big pinch (soaked in 2 tbspn of milk) 9) Cardamom powder: 1 Tspn Method:
1) Put Instant pot on Saute mode and set it to Normal temp. 2) Put ghee in the instant pot and let it melt. 3) Add cashews and roast till they change the color a bit. Take it out in a bowl. 4) Add golden raisins, saute a bit and take them out too in a bowl. 5) Roast vermicelli in the same ghee. No need to add extra ghee. 6) Now add slivered almonds to it and saute. Add saffron mixed milk in it and saute a bit. 7) Add 2 Cups of warm milk to the vermicelli and stir a bit. 8) Add sugar and stir till it's dissolved. 9) Now add fried golden raisins and cashews to the mixture. 10) Add cardamom powder. Stir it well. 11) Turn off the 'Saute' mode and put the instant pot on 'Manual' mode. 12) Set it for 4 min & the whistle on sealing mode. 13) Once 4 min are over, wait for 7-8 minutes and release the pressure or quick release (QR) 14) Open the instant pot lid carefully and stir. It's ok if it looks little runny at this time, the semiya will soak up the milk in some time. 15) Take it out and garnish it with saffron milk & dry fruits. Hope you like this super easy recipe. If you like it please do hit the subscribe button. Like/ Share/ Subscribe to Also do visit and follow the blog for more interesting recipes.

Thursday, May 7, 2020

Maharashtrian Masale Bhat (मसाले भात) in an Instant Pot/ Maharashtrian Masala Rice/लग्नाच्या पंगतीतला मसाले भात

How to make Maharashtrian Masale Bhat in an Instant Pot or pressure cooker. Very easy and quick recipe.

Here is the YouTube link for making Masale Bhat So here is another recipe of Maharashtra, India made using a modern gadget called Instant pot. In the video you can see that I used 5 cups of rice as we had a puja at home and we were expecting a lot of guests. But the ingredients here are for a family of 4. Ingredients:
1) Basmati Rice: 2 Cups 2) Hot Water: 4 cups 3) Cloves: 10 4) Tej patta: 1 big 5) Peppercorns: 10-12 6) Cinnamon stick: 1inch 7) Star Anise: 1 8) Coriander seeds: 10-12 9) Cumin seeds: 2 Tsp 10) Mustard seeds: 2 Tsp 11) Cilantro: Chopped handful 12) Turmeric: 1 Tspn 13) Maharashtrian goda masala/ Garam masala: hipped 3-4 tspn 14) Red Chili powder: 1 Tspn 14) Coriander- cumin powder: 1 tsp 15) Hing (asafoetida): 1 tsp 16) Grated coconut: 1/2 Cup 17) Green peas: 1/2 Cup 18) Tindora: 1/2 Cup (optional) 19) Kadhipatta: 10-12 leaves 20) Cashew nuts: 10-15 (optional) 21) Oil: 3-4 Tbsp 22) Salt: To taste 23) Jaggery: Small ball (optional) 24) Ghee (optional) Method:
1) Put instant pot on saute mode (high), wait till you see the sign says 'Hot' 2) Add mustard seeds and wait for it to splutter. Add kadhipatta and roast it. Add little cut coriander to the tempering. Add all the whole garam masala and roast nicely till it's aroma is filled in the kitchen. Add cashews and roast. Add veggies and saute them nicely. Add goda masala, dhana- jeera powder, turmeric powder, hing, red chili powder, saute. Now add soaked rice and salt to taste. Stir everything nicely without water. Now add hot water to the rice mixture. Taste the water, it should be a little salty to taste so then it is perfect when the rice is cooked. There is no way you can add the salt later if it's less. Add a small ball of jaggery (optional step but definitely enhances the taste of the rice). 3) Turn off the saute mode. Put the lid on instant pot. Put it in sealing position. 4) Put instant pot of manual mode now. Put it for 7 min. 5) Once the time is up let it sit like that for about 5 minutes and after 5 minutes, carefully do a quick release. 6) Open the instant pot carefully. From behind of your spatula just fluff the rice. 7) Put some cilantro and coconut in a bowl and add rice in it. Put it upside down in a serving plate. 8) Put ghee on top and enjoy piping hot Masale bhat.

If making it in a pressure cooker:

If you don't have an Instant Pot then you can make it in a pressure cooker or pressure pan. All the steps are same. Just hear one whistle in medium to high flame. Turn off the flame and once it's cooled down. Open the lid carefully and fluff the rice from behind of your spatula.

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Wednesday, May 6, 2020

Molaga podi/Gun powder/ Pud chutney/ south indian chutney/ Idli Podi/ Milagai podi

My husband's grand mother is from Kerala, India so I am going to prepare Molaga podi chutney according to her recipe. This chutney has a lot of variations like some don't add chana dal, some don't add til, some add kadhipatta & mustard seeds. My mom's is from Solapur, India which is closer to Karnataka, India so they add roasted peanuts powder and dry coconut to this chutney, which is popularly known as Pud Chutney. Ingrediaents: 1) Chana Daal: 1 Cup 2) Udid Daal: 1Cup 3) Sesame Seeds: 1/2 Cup 4) Dry red chillies: 1 Cup (according to your family taste buds and spiciness of chilies) 5) Salt: To taste 6) Hing (Asafoetida): 1 Tspn 7) Sesame oil: 3-4 Tblspn Method: 1) Dry roast sesame seeds til they are light brown in color. Take it out in a bowl. 2) Put 2 Tbsp of sesame oil and roast chana daal in it till daal changes color. Put it in the bowl in which you had put roasted sesame seeds in. 3) Roast Udid daal till light brown and add to above mixture. 4) Tate 1 Tbsp of sesame oil in the same pan and add red chilies. Roast till it's puffed up a little and changes color. Put it in above mixture. 5) Now add hing and salt to above mixture. Stir it. 6) Put it in a mixie pot and gride it. Don't make a powder, little bit coarse is good. 7) Your Molaga podi is ready to go with Idali, Dosa or with uttapams. Tips: If you are making it Maharashtrian style or karnataki style then add one cup each of Ground nuts or peanuts and dry coconut. Roast each separately and add to above mixture before grinding it. If you want to add kadhipatta then make sure you dry roast it really nicely, leaving no moisture in the leaves otherwise your chutney will be spoiled. If you want to add mustard seeds then roast 4-5 tbsp of mustard seeds in 1 tbsp of sesame oil, let it splutter and grind with above ingredients.

Check this recipe on my YouTube channel Kirti's Kitchen Katta

Monday, March 23, 2020

Misal Pav (Maharashtrian Misal Pav) in Instant Pot

Misal Pav is one of the most loved recipes in state of Maharashtra, India just like vada-pav. You
will find lot of restaurants selling it with Pav or bread. Here is the recipe.

I have posted a video on YouTube too. Here is the link.

Ingredients: 1. Sprouted Mataki (Whole moth beans): 2 Cups 2. Oil: 4-5 Tbsp. 3. Onion: 2 small (chopped) 4. Tomato: 1 Medium (chopped) 5. Goda Masala (replace it with Garam masala ): 2 Tspn 6. Asafoetida (Hing): 1/2 Tspn 7. Turmeric: 2 Tspn. 8. Mustard seeds: 11/2 Tspn 9. Cumin seeds: 2 Tspn. 10. Misala Masala: 6-7 Tbspn. (Check tips in the end) 11. Red Chilli Powder: 1-2 Tspn 12. Salt: To taste 13. Cilantro: Handful 14. Farsan: 1/2 cup 15. Nylon Shev: 3 Tbspn. 16. Yogurt: 2 Tbspn (Optional) 17. Pav: 2 (optional) Method: 1. Put instant pot on High saute mode. Wait till you see "HOT" sign on it. 2. Add oil and after couple of minutes add mustard seeds. It may take upto 2 minutes for the seeds to splutter. 3. Add Jeera and let it splutter too. 4. Add chopped onions, and pinch of salt. Saute till its translucent. 5. Add 1 Tspn red chilli powder. Saute. 6. Add chopped tomato. Saute. 7. Add asafoetida, turmeric and misal masala. 8. Add sprouted moth beans. 9. Add hot water and stir. 10. Add salt to taste. 11. Turn saute mode off. 12. Put the lid and valve to sealing. 13. Put instant pot on "Beans/chilli" mode for 20 min. 14. Let it release naturally. It took around 20min for that. 15. Take a bowl put beans, farsan in it. Top it with chopped onion, cilantro and shev. 16. You may put yogurt to cut the spiciness of the misal. 17. Relish it with Pav/ Bread. Tips: 1. You can use green whole moong if you have it. Just soak it for couple of hours in hot water and use it. 2. To make misal masala, use 7-8 roasted dry red chiiles + whole roasted garam masala (1Tej patta, 20 pepper corns, 12 cloves, 2 cinnamon sticks, 1 star anise), grind it well and use it.

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