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.

For more such recipes, kindly subscribe to

www.youtube.com/kirtiskitchenkatta

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.
Subscribe to youtube channel for more such easy recipes www.youtube.com/kirtiskitchenkatta
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.

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

Please Like, Share and Subscribe to www.kirtiskitchenkatta.com

www.youtube.com/kirtiskitchenkatta

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.

Hope you like this recipe. Please like share and subscibe to Kirti's Kitchen Katta.

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

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.

Please leave your comments and suggestions about this recipe. We welcome your feedback.

Please do not forget to “Like” my Facebook page: 

https://www.facebook.com/kirtiskitchenkatta/

Subscribe:

www.kirtiskitchenkatta.com

Narali Bhat In an Instant Pot/ 40th Recipe

YouTube video link 

Today is Narali Pornima. A festival where the fishermen worship Sea. Usually celebrated in Maharashtra-Goa region of India. To know more about this festival click here. We also celebrate Raksha Bandhan on the same pornima i.e. Full moon day. Raksha Bandhan is nothing but a day when a brother takes an oath to protect his sister for life, and sister ties a Rakhee (a decorated thread) on his right wrist and feeds him sweets.

This rice is made on this day all across Maharashtra. It has great flavor of coconut, jaggery and a few spices. Very easy to make.

Ingredients:

1. Basmati Rice: 2 Cups
2. Gul/ Jaggery: 3 ½ Cups 
3. Khavlela Naral/ Shredded Coconut (Fresh or frozen): 1 ½ Cups 
4. Desi ghee/ Clarified butter: 5-6 Tbsp. 
5. Lavang/ Cloves: 10-12
   
6. Dalchini/ cinnamon stick: 2-3 (small) 
7. Veldoda/ Whole Green cardamom: 7-8 
8. Slivered almonds: A fistful 
9. Golden Raisins:  A fistful
10. Cashews: A fistful 
11. Hot Water: 4 Cups 
12. Saffron strands soaked in warm milk (2 Tbsp.)  
13. Salt: A pinch
14. Lemon juice: 1 Tsp.

Method:

1. Put IP on saute mode. 
2. Put cloves, cinnamon sticks and green cardamoms in Desi ghee.
3. Add cashews
4. Put 3½ cups of Jaggery
   

   
5. 1½ cups of grated coconut.
   

   
6. Stir well for a couple of minutes.
7. Add 3 cups hot water and 2 cups of soaked basmati rice.
   

   
8. Put a pinch of salt and 1 tbsp of lemon juice. 
9. Stir well.
   

   
10. Put the lid.
11. Put IP on manual mode for 7min.
    

    
12. After done release the pressure after 3-4 minutes.
    

    
13. Serve hot.
    

    
14. Honestly in my opinion this rice tastes better the next day but obviously you can serve it right after making it.

To make this rice the more traditional way please click here

Please leave your comments and suggestions about this recipe. We welcome your feedback.

Please do not forget to “Like” my Facebook page: 

https://www.facebook.com/kirtiskitchenkatta/

Subscribe:

www.kirtiskitchenkatta.com

Chocolate covered Strawberries

Valentine’s Day and I didn’t cook anything special this year because of the torn Rota-tor cuff. Still wanted to do something special for him. I had fresh strawberries and some chocolate in the refrigerator. Asked my 6 year old if he wants to help me to make Chocolate covered strawberries and he was on board instantly. He gave me the ideas of decorating it to me too. This decoration could have been better but the time constraint and limited ingredients we could achieve this yummies.

Ingredients:

1. Strawberries: 10-12
2. Chocolate: 1 Milk chocolate bar
3. Milk/ cream: 2 Tspn
4. Butter: ½ Tspn
5. Tooth picks: 12

Method:

1. Wash, drain and pat dry the strawberries.
2. Melt the chocolate by using the double boiler method i.e. take a steel pan full of water. Boil the water and put a glass bowl on it. Put chocolate in the glass bowl and start to melt by stirring occasionally.
3. While it is melting in the bowl add a tea spoon of milk or cream and butter for glaze.
4. Take the strawberry. Do not take the stem off. Put a tooth pick from the stem side and then dip the strawberry in the melted chocolate.
5. Put it on a silver foil or butter paper lined plate.
6. You may want to drizzle melted white chocolate on it.
7. Put it in the refrigerator for 1-2 hours and serve it.
8. This is a perfect project during the summer break. Kids love to make it. However, they would need your help when you are melting the chocolate. They can melt the chocolate in the microwave too, which is little safe.

Hope you all love it. Enjoy this easy and quick recipe which can be perfect for any party.

Please do not forget to “Like” my Facebook page: 

https://www.facebook.com/kirtiskitchenkatta/

Follow me on:

www.kirtiskitchenkatta.com

Quick Samosa Baskets

Holiday season always makes me cook new, yet quick goodies. So when I decided to make something quick nothing else came in my mind other than these Samosa Baskets. They are easy to make and loved by all every time I make it. Also this appetizer is very light on your tummy, so you have enough room for the main course J The best part about this recipe is, it is no onion-no garlic recipe so you can make it on any day.

Ingredients:

For Filling:

1. Boiled potatoes: 4-5 (Medium, roughly mashed by hand) 
2. Green Peas: 1 Cup 
3. Green Chilies: 2-3 finely chopped 
4. Cumin: 3-4 Tbsp. 
5. Grated Ginger: 3-4 Tbsp. (roughly 2-3 inches) 
6. Garam Masala: 1 Tsp. 
7. Red Chili Powder: 1 Tbsp. 
8. Chat Masala: 1 Tbsp. 
9. Amchur Powder (Dry Mango Powder): 1 ½ Tbsp. 
10. Anardana Powder: 1 Tbsp. (Optional)   
11. Cilantro: ½ cup (finely chopped)
12. Salt: To Taste
13. Vegetable Oil: 3-4 Tbsp. 
14. Date and Tamarind chutney: ¼ Cup
15. Shev: ½ Cup (optional)

For basket:

1. Ready-made Fillo Shells: 24 * See attached picture and notes.

Method:

1. Take a bowl and roughly mash the potatoes by hand. Don’t mash is by masher, we need uneven pieces of potatoes. 
2. Put Chat masala, amchur powder, anardana powder (optional) and salt to taste to the potatoes. 
3. Now take oil in a wok or kadhai and put lots of cumin seeds. Let it splutter. 
4. Start putting other ingredients like green chilies, grated ginger and green peas. Let it cook properly. 
5. Add red chili powder and garam masala. Let the spices cook and let the raw smell go from it. 
6. Now add potato mixture to it and stir nicely. Everything should be well incorporated in each other. 
7. At this time you may want to add a little more oil and/ or 2-3 Tbsp. of oil if you feel the mixture is too dry. 
8. Add half the quantity of cilantro and stir well.
9. Put a lid for couple of minutes and let the mixture cook. 
10. Once the filling is done, take it out in a bowl and let it cool down completely. 
11. Now take a baking sheet and line it with parchment paper or silver foil. 
12. Pre heat the oven on 350 Degree Fahrenheit. 
13. Put the pre-made fillo cups on the baking sheet. 
14. Bake them for 10 minutes or as per instructions on the packet. 
15. Take them out of oven and now start assembling the cups with samosa filling. 
16. Fill each cup with 1-2 Tbsp. of samosa filling. 
17. Put it in the oven again for 10-12 minutes at 350F or till the filling it hot again. 
18. Take it out and put it on serving tray. Garnish it with cilantro.
19. Give date-tamarind chutney and shev on the side. 
20. The yummilicious appetizer is ready. 

Notes:

1. During holiday season you get fillo cups easily in any local grocery store. I bought mine from Giant. 
   
2. If you don’t find fillo shells or cups in your local grocery store, then just buy puff pastry sheets. Thaw it completely and cut it in squares. 
3. Put it in muffin pans and bake it according to the instructions on the packet. This way you will get the cups/ baskets ready.   
4. You may want to make chole and serve it as chole chat along with some bitten yogurt.
5. Please do not reheat in the microwave, the baskets will become soggy. If you need to reheat then do it in the over at 250F for 10-12 minutes.  

I’m sure all your family members and friends will love and appreciate your creativity. Happy Holidays and Happy Cooking all of you :) 

Please do not forget to “Like” my Facebook page: 

https://www.facebook.com/kirtiskitchenkatta/

Follow me on:

www.kirtiskitchenkatta.com