CKP Masala

This masala is prepared by the CKP's for the full the year and in large quantity.  

Ingredients
50 Grams Dried Red chillies 
15 Grams Coriander seeds
5 Grams Fennel seeds
Oil for toasting ( generally Groundnut oil)

Method 

Lightly roast each ingredient separately in 1/4 teaspoon oil over medium heat.  Mix spices together and grind finely. Store in airtight container.

Labels: Masalas, CKP Cuisine, Maharashtra, Maharastrian Cuisine

Hirva Vatan ( Green masala paste)

The specialty of CKP cuisine is fish, chicken and meat dishes. Hirva vatan (green masala paste) is the pungent and aromatic ginger-garlic, green chilies and fresh coriander leaves paste .Hirva Vatan is must for most dishes in every Maharashtrian home.

Ingredients
10 Grams Garlic
10 Grams Ginger
1 or 2 Green chillies
2 - 3 Tablespoons Coriander leaves- with the stems
1/4 Teaspoon Salt

Method 

The preparation is pretty basic -peel the garlic pods, and peeling the ginger. Add all ingredients into a mixer/blender and blend to a fine paste. Add a little water (enough to grind everything together).  That's it. For the color not to change add a little oil and then store it in the container, put it into the freezer and use as needed.

Labels: Masalas, Coriander Leaves,  Garlic, Ginger, Green Chilly, CKP Cuisine, Maharashtra, Maharastrian Cuisine

Malwani Vade - Maharashtrian Mixed Flour Puris

This recipe is from a marathi magazine.  I, have been following this recipe and its has never failed. If you keep the flour ready in advance then you can make them quickly. This vade can be had with Masoorachi aamti, Kombdi Vade or Sukhe Chicken and Tambda Rassa, its a mouth-watering combination.   When I discussed this recipe with a friend of mine she shared her way of making these vade so that they remain soft and taste delicious.  This I, am going share with you i.e. adding onion paste and dungar or smoke to the dough.

Ingredients
1 Cup Rice flour

1/4 Cup Urad Dal Four
1/4 Cup Chickpea Flour ( Besan)
1/4 Cup Jowar Flour
1/4 Teaspoon Coriander Seeds - lightly roasted
1/4 Teaspoon Cumin Seeds - lightly roasted
1/4 Teaspoon Fenugreek seeds - liggtly roasted
1/4 Cup Onion Paste
1/2 Teaspoon Salt
A Teaspoon oil
Water as needed
Oil for frying

Method

Grind the coriander, cumin and fenugreek seeds to a fine powder and mix it with the flour. Seive all the flours together.

In a bowl add the onion paste, salt, flour and keeping adding little water at a time and knead it to a little stiff dough. Add oil and knead again.

Now give dungar (smoke) to this.  Place a small piece of charcoal on the gas flame and when it burns. Place in a small bowl in the dough container and keep the charcoal, pour a teaspoon of ghee over it, cover the bowl with a lid for 5 minutes so that smoke gets infused with the dough. After 5 minutes remove the charcoal bowl and place the lid keep the dough covered  for 2 to 3 hours.

Heat oil in a kadai for frying. Grease your hands with little bit of oil. Take a small ball of dough make it into a round ball. Slightly wet a plastic sheet and place the ball of dough on it. Now pat it evenly from all sides to form a circle which it slightly thick ( like a puri).

Put in hot oil and when it rises to the surface of the oil reduce the flame and press it with a slotted spoon till it puffs up. Turn and let it cook on both side till brown in colour. Take it out on a paper towel. Serve hot, the flavour of the smoke in the vade is so awesome.  We had this with Masoorachi Amti.

Few were remaining, the next day we had this with jam for breakfast. You make these and Enjoy !

Note : These remain soft the next day too. This recipe makes about 15 - 16 medium size vadas.

Lables:  Vade, Vegan, Breads, Indian, Gluten free,  Puris,  Maharashtra, Maharastrian Cuisine, Healthy, Vegetarian

Caramel Semolina Sheera

Making this sheera gives me great pleasure. The brown color of the caramel is so appealing that it gives great joy in making and as well as serving . I had a guest for breakfast the other day and wondering what to make. Then I thought of this recipe, since all the ingredients required are always available in the pantry.  This sheera is very easy and quick to prepare. It requires less ghee comparatively. This recipe does not require any added essence, flavoring or color, the caramel color and flavor it self is so awesome.  

Ingredients
1.1/2 cup Sooji (Semolina)
1 cup Sugar

3 cups Water
1/3 cup Ghee
½ cup Raisins, Cashew nuts and Almonds.

Method

In a another pan add a 1/2 teaspoon ghee add the almonds, cashew nuts and raisins and fry a little. Remove and keep aside.  In the same pan lightly roast the semolina.

In a Kadai, add the sugar, when the sugar turns brown.

Add the water.  When you add the water the sugar will be lumpy but do not worry as the water boils the caramel will dissolve.  

When the water boils completely add the semolina little by little and mix well. 

Then add ghee little by little and mix well and cook till the mixture starts separating from the sides.

Remove it from the flame and add the nuts and raisins. Garnish with nuts and raisins, serve hot.

Do try this recipe, give your comments.

Labels: Breakfast, Sweets & Desserts, Healthy, Vegan

Bhendi Do Pyaza

Bhendi Do Pyaza - Okra Onion Stir Fry is a very popular North Indian sabzi, side dish that is served and eaten with Naan, Roti or Chapati. Bhindi is also popularly known as Okra or lady finger.

 Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. It is a spicy Indian stir-fried okra and onion, a delectable veggie marriage. 

Ingredients
250 Grams Bhindi  - cut in juliennes
3 Large onions   - Sliced
2 Green chilies -  slit
2 Tablespoons Oil
1 Teaspoon Cumin seeds
1/4 Teaspoon Tumeric powder
1/2 Teaspoon Coriander powder
1 Teaspoon  Red chilli powder
1/2 Teaspoon Cumin powder 
1/2 Teaspoon Dry Mango powder (Amchur)
1/2 Teaspoon Garam masala
2 Tablespoon Coriander leaves - finely chopped
Salt to taste

Method

Wash the bhendi , dry  wipe with a cloth.  Cut the bhendi, onions and green chilies and keep them ready.

In a pan heat 2 tbsp of oil and once hot add the cumin seeds. Once they splutter add the onions and green chilies and stir till onions turn translucent. Add the bhindi. Stir fry till its well mixed with the onions and oil for about 3 minutes on medium heat. Now add the powdered tumeric, coriander, cumin and chilly powder. ( I added Kacha Masala powder 2 Teaspoons ), amchur and garam masala, let it cook for about 5-10 mins stirring occasionally . Once cooked, add the finely chopped coriander leaves and stir. Serve hot. Enjoy !!!

Labels:  Bhendi, Healthy, Main course, Vegan, Vegetarian, Okra, Gluten free, Side Dish