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:
https://youtu.be/0Hi1tmlSUA4

Ingredients:

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

Method:

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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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.

"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.

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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 www.youtube.com/kirtiskitchenkatta Also do visit www.kirtiskitchenkatta.com and follow the blog for more interesting recipes.

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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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