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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: www.youtube.com/kirtiskitchenkatta **Instagram: https://www.instagram.com/kirtiskitchenkatta/ **Facebook: https://www.facebook.com/kirtiskitchenkatta **Blogger: www.kirtiskitchenkatta.com

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.  


Ingredients:

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

Method:
 
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

Ingredients: 

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)

Method:

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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