Sunday, June 28, 2020

KHAMANG KAKDI / MAHARASHTRIAN CUCUMBER SALAD



Khamang kakdi is a Cucumber salad from Maharashtra. It is quick to make and so delicious with all the ingredients that go into it. The flavour of coriander leaves, the crunchiness of the roasted peanuts, spiciness from the green chillies, sweetness from the sugar, tanginess from the lemon and finally the tempering of whole spices make this salad so delectable.

Ingredients:
Cucumbers ...........2
Grated coconut .... 4 tbsps
Coriander leaves ... 3 tbsps
Green chillies ....... 1 or 2
Lemon juice ........ 1 tsp
Roasted and crushed peanuts ... 2-3 tbsps
Salt ............ to taste
Sugar or honey ........ 1 tsp

Tempering:
Cumin seeds ... 1/2 tsp
Mustard seeds .. 1/2 tsp (optional)
Curry leaves .. few
Oil or ghee ..... 1 tsp

Method:
1. Dry roast the peanuts and crush them in a pestle and mortar after removing the skin.
2. Peel the cucumbers and cut them into very tiny pieces.
3. Cut the coriander and green chillies also very finely.
4. In a bowl mix the ingredients from the first list. The quantity can be adjusted to your liking.
5. Heat oil in a small pan. Add the tempering ingredients.
6. When they crackle mix them into the salad.
7. Serve immediately.

Note:
1. For best results do the mixing part just before serving because salt leaves water and also the peanuts loose the crunchiness.
2. You can substitute the sugar with honey.
3. Add more green chillies if  you like it spicier.


This salad is part of the  "Shhhhh Cooking Secretly"  challenge where a group of bloggers are paired with a different partner each month. They choose two secret ingredients from the chosen theme and we have to prepare the dish using them.
 The theme for this month is - Summer Salads suggested by Kalyani Shri of  Sizzling Tastebuds
I am paired with Mayuri Patel who blogs at Mayuri's Jikoni . Do visit her blog and check out her lovely recipe collection
 Mayuri gave me the two secret ingredients - Peanuts and Green Chillies. Using these I made the above spicy salad from Maharashtra.

Monday, June 22, 2020

EGGLESS SEMOLINA TUTTI FRUTTI CAKE ( Healthy Version with Organic Jaggery & Olive Oil)


Here is a healthy and easy semolina cake made with olive oil and organic jaggery. The lemon juice and zest add a lovely flavour to the cake. Because I have used organic jaggery the cake has a brown look. If you like to use normal sugar you can do that and you will have a light coloured cake. Any which way the cake is really delectable and you are surely going to love it.

Ingredients:
Semolina ............. 1 cup
Milk ................... 1/2 cup
Yogurt ............... 1/2 cup
Sugar ................. 1/2 cup (I have used organic jaggery)
Tutti Frutti ........ 1/2 cup
Olive oil ............ 1/4 cup
Baking powder ... 3/4 tsp
Baking soda ........ 1/4 tsp
Salt .................... 1 pinch
Lemon zest ........ 1/4 tsp
Lemon juice ...... 2 tbsps
Vanilla essence ... few drops


Method:
1. In a large bowl mix the semolina, milk, yogurt,sugar and oil.
2. Cover and set it aside for 15 minutes.
3. Now add the remaining ingredients and stir well until everything is mixed.
4. If the consistency is a bit thick you can add little more milk.
5. Coat the tutti frutti with some flour and mix them in the batter stirring lightly in one direction.
6. Transfer the batter into a greased baking tin of any shape.
7. Bake it in a pre-heated oven at 200 C for 50 to 55 mins or until done.
8. The time may vary a little depending on the type of oven and the size of the baking tin. Keep a check and insert a toothpick to check if it is done.


Note:
1. You can also use butter instead of olive oil.
2. Normal sugar can be used instead of organic jaggery to get the light coloured cake.
3. You can also use any dry fruits instead of tutti frutti.

Saturday, June 20, 2020

HEALTHY WHOLE WHEAT CRACKERS WITH SESAME & CHIA SEEDS


Make and enjoy these healthy and savoury crackers with the goodness of sesame seeds, chia seeds and olive oil.  Cheese also adds to the flavours. you can use any cheese available. This is a very easy and quick recipe. You can serve these crackers with any dip you like or at tea time. I have used pizza seasoning in this recipe. However you can use any dried herbs you prefer.



Ingredients:
Whole wheat flour ............ 1 cup
Sesame seeds ................... 3 tbsps
Chia seeds ........................ 3 tbsps
Grated cheese .................. 3 tbsps
Olive oil ......................... 2 tbsps
Salt ............................... 1/2 tsp
Baking powder ............. 1/2 tsp
Pizza seasoning ............ 1 tsp  or (you can use any herb)
Water ......................... about 1/4 cup


Method:
1. Transfer the flour in a mixing bowl.
2. Add the sesame seeds and chia seeds saving some for sprinkling on top.
3. Next add the salt, baking powder and grated cheese. Mix them.
4. Now add the oil and give a good stir until everything is mixed well.
5. Take 1/4 cup water. Add little by little and knead the dough. If required you can add little more water. The dough should be nice and pliable.
6. Grease a sheet of parchment paper and roll out the dough on it in a rectangular shape to the thickness you desire.
7. Using a cutter mark the divisions in a rectangular or square shape.
8. Place the parchment paper with the crackers in a baking tray.
9. Bake in a pre-heated oven at 180 C for about 22 to 25 minutes. The time may vary a bit depending on the thickness of the crackers.
10. When done remove the tray and let them cool before you break and separate the crackers.
11. These can be enjoyed as a tea time snack or even served with any dip.

Watch the video to see the making of these crackers 



Tuesday, June 16, 2020

KAIRI KA KACHUMBER / RAW MANGO SALAD


This is a very easy and tasty salad that can be made in few minutes.... tangy, spicy and delicious. Makes a very good accompaniment with your meals.

Ingredients:
Raw mango ....... 1 (select a firm one)
Onion ................. 1
Kashmiri chilli powder .. 1 & 1/2 tsps
Spicy chilli powder ........ 1 tsp (any variety)
Garlic ........................... 6 - 7 cloves
Roasted cumin powder .... 1 tsp
Salt .................................. about 1 tsp
Asafoetida ........................ 1 or 2 pinches
Mustard oil ................... 3 tbsps

Method:
1. Wash the mango, wipe it well with a cloth and peel it. Cut it into pieces.
2 .Peel the onion and cut into chunks
3. Put the mango, onion and garlic pieces along with the salt and spices  into a chopper and grind them coarsely.
4. Alternately you can also grate the mango and the onion, crush the garlic and mix the spices and salt.
5. Remove them into a bowl.
6. Heat the mustard oil to a smoking point and cool it.
7. Stir it into the kachumber and mix it.
8. If you make it in a larger quantity add more oil to it.
9. Relish it with your meals.

You can also watch the recipe video 


Wednesday, June 10, 2020

HAZARI CHICKEN TIKKA / HAZARI MURGH TIKKA


Hazari Chicken Tikka is one of  he best among the variety of tikkas that I have ever tasted. It is our family favourite. These soft and succulent tikkas soaked in the creamy marinade for hours, skewered together in bamboo sticks and then baked to perfection are surely going to win your hearts too.
 Traditionally they are made in a tandoor. But when we don't have that option we can always bake them in the oven. Finally the charred look can be done on the direct flame holding the skewer above the flame.


Ingredients:
Boneless chicken .... 250 gms  (preferably leg and thigh portion)
Egg ........................ 1
Green chilli paste ... 1 tsp
Mustard oil ............   1 + 1 tbsps
Cheese .................. 2 tbsps
Cream .................... 2 tbsps
Ginger paste ........... 1 tsp
Garlic paste ............ 1 tsp
Gram flour / besan ... 1 tbsp
Garam masala powder ... 1/2 tsp
Salt ............................. 1/2 tsp
Lemon ................... to squeeze on top
Chaat masala powder ... 1/2 tsp to sprinkle on top (optional)
Bamboo skewers ........... 2-3 as needed (soaked in water for 2-3 hours)


Method:
1. Soak the bamboo skewers in water for a 2-3 hours. This prevents them from burning in the oven .
2. Clean and cut the chicken pieces into big cubes for tikkas. Leg and thigh portion works better in tikkas.
3. Marinate them with egg, green chilli paste, grated cheese, cream, ginger and garlic pastes, garam masala powder,besan, salt and 1 tbsp of mustard oil . You may use any oil but mustard oil gives a better taste. Keep it refrigerated for minimum 4-5 hours or more.
4. Now take the soaked bamboo sticks and insert the marinated chicken pieces into them. If some marinade is left keep it for coating the chicken again while baking.
5. Place them in a baking tray lined with foil paper brushed with little oil.
6. Bake the chicken at 200 C for about 25 to 30 minutes turning the side once or twice. While turning the side spoon the remaining marinade on top and also some mustard oil.
7. Once the chicken is done remove from the oven. Roast it directly on the gas flame to give the charred look.
8. If you like chaat masala flavour you can sprinkle a little and squeeze some lemon juice over the pieces before serving.
9. Serve hot.


Notes:
1. Boneless leg and thigh pieces are better for tikkas
2. Mustard oil should preferably be used for this recipe. It gives the best results.
3. Besan can be replaced with little corn flour / corn starch also.
4. Baking time may vary a little depending on the sizeof the oven and the chicken pieces. Keep a check on that.

Saturday, June 6, 2020

AAMPUAS / MANGO MALPUAS / FRIED MANGO PANCAKES


Make and enjoy these delicious Mango Malpuas during the mango season. They are not time consuming and kids will love them.

Ingredients:
Whole wheat flour .... 1 cup
Sugar ........................ 2 tbsps
Milk powder ............... 1 tbsp
Cardamom powder ..... 1/4 tsp
Baking powder ............ 2-3 pinches
Mango pulp ................ as required (about 3/4 th cup)
Oil .............................. for frying


Method:
1. In a large bowl take the mixing flour.
2. Add the baking powder, salt, milk powder and cardamom powder. Mix them.
3. Now stir in about 3/4 th cup of mango pulp.
4. Mix together with a spoon or spatula.
5. Now to get a pouring consistency we need to add some water.
6. Take a balloon whisk and stir well. Whisk it until all the lumps are dissolved.
7. Heat oil in a flat bottomed pan.
8. Reduce the flame and pour the batter with a ladle.
9. Flip the malpuas with tongs few times so that they get fried evenly. Keep adjusting the flame in between to get a perfect texture.
10. Remove them on a kitchen tissue.
11. You can garnish them with chopped pistachios if you like.

You can also see the recipe video



Thursday, June 4, 2020

WHOLE WHEAT FLOUR BREAD WITH PUMPKIN SEEDS, CHIA SEEDS & FLAX SEEDS


This is a healthy bread made with whole wheat flour. These days many people avoid using All Purpose Flour (Maida) as much as possible. All the seeds (pumpkin, chia and flax seeds)  that we add to the bread makes it more healthier. You may even use olive oil instead of butter. Nothing can be better than a freshly baked healthy home made bread without any preservatives.


Ingredients:
Whole wheat flour ........... 2 cups
Yeast ................................ 2  and 1/2 tsps
Sugar .............................. 1 tbsp
Salt ................................ 1 tsp
Olive oil or butter  ........ 2-3 tbsps
Pumpkin seeds ............... 2 tbsps
Chia seeds ...................... 1 tbsp
Flax seeds ...................... 1 tbsp
Milk ............................ little for brushing

Method:
1. Take half cup luke warm water and add sugar. Spoon the yeast on top and cover. Set it aside to activate.
2. Now take the flour in a large mixing bowl. add the salt. Make a well in the middle
3. Pour the yeast little by little and knead the dough. Add more luke warm water if needed.
4. Now transfer the dough on to the clean and dry working platform.
5. Start kneading and knocking the dough very well.
6. Grease your hands with olive oil or melted butter and continue to knead for 8-10 mins. incorporating the oil / butter into the dough.
7. Gather the dough into a round ball and put it in a greased bowl covered with a cling flim for rising. 8. Since it is whole wheat flour it may take about 2 - 3 hours.
9. Now take the risen dough and flatten it with light hands into a rectangular shape.
10. Sprinkle half of the seeds, fold it, ( taking the top and bottom ends to the middle ) . Now do the same with the other two sides after spreading some seeds.
11. Now fold again and shape it like a loaf. Place it in a greased loaf tin sprinkled with little flour.
12. Cover it well and leave it again to rise until double. It may take 2 - 3 hours.
13. Carefully brush little milk or egg white and sprinkle some more seeds on top.
14. Bake in a pre-heated oven at 200 C for 22 to 25 minutes. The time may vary a bit so keep a check.
15. Allow it to cool before slicing.


Notes:
1. Make sure the ingredients are taken at room temperature.
2. You may increase the quantity of seeds to your liking.
3. My bread was baked in 22 mins. But the time and temperature may vary depending on the type of oven you are using.

Tuesday, June 2, 2020

WATERMELON RIND CURRY (No onion No garlic)


Here is a delicious curry made with the watermelon rind that we usually discard after enjoying the juicy fruit part. It is easy to make and has no onion and garlic. I would recommend you to give it a try.

Ingredients:
Water melon rind - 2 cups (cut into cubes)
Tomatoes ............. 3
Coriander leaves .... handful
Asafoetida .......... 2-3 pinches
Coriander powder .. 1 tsp
Kashmiri chilli powder ... 1/2 tsp
Amchoor powder ............. 1/2 tsp (dry mango powder)
Cumin powder ................... 1 tsp
Turmeric powder .............. 1/2 tsp
Panch Phoran .................... 1 tbsp (see recipe- HERE )
Salt ...................... to taste
Oil ................... 2-3 tbsps



Method:
1. Heat oil in a pan and add the asafoetida .
2. Next add the panch phoran. Saute it a bit until you get a nice aroma of the spices.
3.Tip in the chopped tomatoes and simmer them until they are soft.
4. Mash them with the spatula.
5. Add the salt, turmeric powder, cumin powder, coriander powder and Kashmiri chilli powder.
6. Add little water. Simmer it until everything is blended and oil starts to separate.
7. Now add the water melon rind cubes and saute.
8. Cover the pan and cook on low flame until they are slightly tender.
9. Now add about 1 cup water or little more if you want some gravy.
10. Check the salt. Cover the pan and cook the curry for 6-7 minutes or until done.
11. Finally add the amchoor powder / dry mango powder and coriander leaves.
12. Dish it out and serve with rotis/ rice

Check out the recipe video



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