Cooking Dil Se...!!!: side Dishes

Showing posts with label side Dishes. Show all posts

Mushroom Peas Masala...!!!

Author: Siddhi Shirsat // Category: Mushroom Dishes, side Dishes

This mushroom mutter masala is a mushroom dish which i had tried some days back.Normally we make simple mushroom stir fry when we get the local tasty mushrooms here in rainy season.They are very very tasty, i have posted few recipes of them before. But in this season we get the normal button mushrooms which are not that tasty so i decided to add more taste in it by adding green peas in it.I even added tomato puree and onions paste and it tasted very good.I loved this preparation as it was very quick and simple. Here our some of my mushroom recipes which i had posted before.

Tawa Mushrooms

Goan Mushroom Gravy

Mushroom Dum Biryani

Fried Mushroom

Mushroom Momos

INGREDIENTS:

2 cups chopped button mushrooms

3/4 cup green peas

1 cup chopped onion

1 cup blanched onion paste

3/4 cup tomato puree

1 table spoon ginger-garlic paste

2 tea spoon kitchen king masala

1 tea spoon garam masala

1-2 tea spoon red chilli powder

1 tea spoon dry oregeno

salt

oil

METHOD:

Heat little oil and saute the sliced mushrooms for 2-3 mins.Blanch green peas in hot water.

Heat a pan and add oil.Saute the chopped onion till light brown.Now add the ginger-garlic paste and saute for more 2 mins.

Now add the sauted mushrooms and green peas.Add chilli powder, kitchen king masala, oregeno and salt.Mix it well and cook for 2 mins stirring countinously.

Now add onion paste cook for 1 min.Add tomato puree and little water and let it get cooked for some time.Add sugar and garam masala.When its almost cooked well and bit dry remove from flame.

Serve hot with parathas or roti.

Preparation Time: 20 mins

Comments (4)

Dum Aloo Amritsari...!!!

Author: Siddhi Shirsat // Category: Gravy dishes, side Dishes

Dum aloo is a very popular dish in india.I Decided to try it, but i combined its recipe with aloo amritsari and it turned out to be a very tasty dish and i named it dum aloo amritsari.I had used little yogurt in it which gave the gravy a very nice tangy flavour.We all loved this recipe,now i will make it often.Somtimes mixing two different recipes gives a very nice third recipe:-))

INGREDIENTS:

10-12 baby potatoes

4-5 onions

1 cup tomato puree

1 table spoon ginger-garlic paste

2-3 table spoon yogurt

1/2 cup cashewnuts

1 n 1/2 table spoon poppy seeds(khus khus)

2 table spoon fresh cream

1 black cardomom

1 tea spoon turmeric

1 tea spoon tandoori masala

1 table spoon besan

1/2 tea spoon pepper powder

1 tea spoon chat masala

1 -2 tea spoon chilli powder

1 table spoon corainder powder

1 table spoon garam masala

2 tea spoon kasoori methi

salt

butter

oil

METHOD:

Prick the baby potatoes with fork and half boil them in water with salt.When cooled peel them and keep .

Mix besan,1/2 tea spoon turmeric, 1/2 tea spoon tandoori masala,pepper powder,chat masala and little salt.Marinate half boiled baby potatoes in it and deep fry them in oil for 2-3 mins.Drain them on absorbent paper and keep aside.You can even shallow fry them if you want to use less oil.

Soak cashew nuts and poppy seeds in water for 2 hours.Grind them together to form a fine paste.Boil the onions and grind them to paste with black cardomom.

Heat little oil in a non stick pan.Add one table spoon of butter and saute the onion paste in it till oil starts seperating from it.Now add ginger-garlic paste and saute again for 2 mins.

Add chilli powder,corainder powder and turmeric powder and mix well.After 1 min add cashew nut-poppy seeds paste and stir.Saute for 2 mins and add tomato puree and mix.Now add yogurt and mix well.Add tandoori masala and stir.

Add the fried potatoes one by one to it.Now add water to make the gravy a bit thinner.Adjust according to your required consistency.Add salt and garam masala.

Close the lid and let it simmer on low flame for 4-5 mins.When gravy is enough thick, add fresh cream and mix.Finaly add kasoori methi and cook for 1 min.Remove from flame.

Serve hot with parathas or naan.

NOTE: You can even use normal sized diced or scooped potatoes in this if you do not get baby potatoes.

Add the amount of spices according to your taste.

Preparation Time: 30 mins

Comments (5)

Paneer Butter Masala(Paneer Makhni)...!!!

Author: Siddhi Shirsat // Category: Gravy dishes, Paneer Dishes, side Dishes

This is one of the most popular paneer dish in the north indian cuisine menu of indian restaurants. Many consider it very difficult to prepare this dish at home. Even before i had a idea that its very difficult to prepare it, specially its rich creamy gravy. But i just went through the recipe and came to know the basic idea and tried it with my addons and modifications and i could not believe that the dish was ready in just 30 mins.It was damn tasty, i was happy that i could make its taste very similar to its taste in a fine indian restaurant:-))

INGREDIENTS:

200 grams paneer cubes

4-5 medium sized onions

4 tomatoes( or 1 cup tomato puree)

3/4 cup cashew nuts

2-3 cups milk

1/2 cup fresh cream

1 table spoon kasuri methi(dry fenugreek leaves)

2-3 bay leaves

5-6 cloves

15-20 garlic cloves

2" ginger

2 table spoon kashmiri chilli powder

1 tea spoon turmeric powder

2 tea spoon corainder powder

4 tea spoon garam masala powder

5-6 table spoon butter

salt

sugar

METHOD:

Soak cashew nuts in water for 2 hours. Grind them to a paste using milk.Skin the onions and blanch them in hot water for 4-5 mins, then puree them along with ginger pieces and garlic cloves to form a paste.

If not using a tomato puree then blanch tomatoes, peel and deseed them and form a puree.Add little sugar and salt and heat it for 3-4 mins till thick.

Take 2 table spoon of butter and heat in a pan for 2 mins, the saute the paneer cubes in it till light golden brown.If the paneer cubes are not soft follow the procedure below or else you can use them directly. Now take 2 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins to soften.Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 2 table spoon of butter in a pan, add the bay leaf and the cloves, then add ground onion, ginger and garlic pastic and saute till light-brown. Add kashmiri chilli powder, followed by the cashew paste and fry for 5 mins.

Add tomato puree, kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.Add milk and let the gravy become thick.

Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire.

Add reamaining butter and fresh cream and serve hot with nan, paratha or jeera rice.

NOTE: To get a bit sour taste to the gravy you can add 1/2 cup of yogurt.

Use the quantities of spice powderes according to your taste.

Preparation Time:30 mins.

Comments (1)

Masala Egg Omellete...!!!

Author: Siddhi Shirsat // Category: Egg Dishes, side Dishes

This masala egg omellete recipe was told me by one of my friends. I thought it wont taste so good. But my curiosity made me try it and it was very tasty and spicy omellete. As i like spicy food i enjoyed it.Its a simple recipe.If u want a change from the normal omlette, give it a try and see.

INGREDIENTS:

1 egg

1 medium onion finely chopped

1/2 tomato chopped

2 green chillis chopped

1 tea spoon garam masala

1/4 tea spoon turmeric

1 tea spoon chopped corainder leaves(optinal)

salt

oil

METHOD:

Heat a pan and add oil.Now add the chopped onions and fry till they become soft.

Now add the chopped tomato and chopped green chillis and let it get cooked along with the onion.Now when the onion turns slight brown add turmeric powder, garam masala and little salt. stir and mix it properly.

Now spread this mixture evenly and countinously on the tawa.Break the egg and put directly on the spreaded onion mixture.Break the egg york and spread it or keep it like that only if u like it whole.spinkle some salt on it.

Close the pan and let it get cooked on low flame for some time.It takes arond 4-5 mins to get cooked.

When its cooked fully remove it from pan and garnish with corainder leaves.Serve hot.

Preparation Time:10 mins

Comments (0)

Butter Chicken(Murg Makhani)...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Gravy dishes, Non-Veg Recipes, side Dishes

This butter chicken is one among the popular chicken dishes in india.Even i am a big fan of butter chicken.Initially i used to think that to make butter chicken is very difficult at home, so i used2 always get it from restaurants. But one day i decided of trying it and it tasted awesome. Better than the restaurant chicken.It was alomost fingerlicking...-:)

INGREDIENTS:

200 grams boneless chicken breasts cut into 1" chunks

4 table spoon paste of ginger-garlic-green chillis and corainder leaves

1/2 cup fried onion paste

2 table spoon cashewnut paste

1 table spoon almond paste

100 mil milk

2 table spoon fresh cream

puree of 2-3 tomatoes

1 table spoon chopped cashewnuts

1/2 tea spoon cumin

1 black cardomom

3-4 cloves

2 green cardoman

1 cm cassia bark

1 bay leaf

1 star anise

1 mace

1/2 nutmeg

1/4 tea spoon caraway

1 table spoon corn flour

2 tea spoon chilli powder

1 tea spoon kasoori methi

1/2 tea spoon dry mint

1 tea spoon turmeric powder

6 table spoon salted butter

1 table spoon chopped corainder

salt

red cooking colour

sugar

oil

METHOD:

Marinate the chicken pieces for 2 hours in the ginger-garlic-green chillis and corainder paste.Apply salt also.

Dry roast all the whole masalas for 1-2 mins and grind them.This is the main masala.

Now heat a pan and add 3 table spoon of butter.Saute the marianted chicken for 15-20 mins on a medium flame and keep aside.

Take milk in a cup. Add the ground masala to it.Then add the turmeric powder, corn flour and little red colour to it and mix well.

Heat a pan and add oil.Add the tomato puree and cook till oil oozes out.Now add the onion paste and let it cook for 2 mins.Add the milk paste and saute.Add cashew nut paste and almond paste.Add kasoori methi and dry mint and cook for 2-3 mins.Add salt and sugar.

Now add the sauted chicken and remaining butter to it and mix well.Add 200 ml of water and mix well. Add cashewnuts. Simmer on low flame till gravy thickens.

Garnish with fresh cream and corainder.

Serve hot with parathas or nan.

NOTE: To make toamto puree.Blanch 2 toamtoes, peel and remove seeds. Grind it to a paste.

Add little sugar and salt to it. spinkle some lemon and heat till it gets colour and thickens. Add water if required.

preparation Time:35 mins

Comments (0)

Alu Vadi(Colocasia/Taro leaf rolls)...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Kebabs N Rolls, side Dishes

Alu wadi is a roll made of colocasia leaves stuffed with bengal gram filling.These leaves are called 'Alu' in konkani, so the traditional nameof this dish is alu vadi.This leaves are usualy grown in rainy season in goa. They are used for many festivals. A special vegetable dish is made from them for goan festivals. I will post that recipe later. This aluvadi is a tast snack liked by all.I had prepared this recently so i am posting its recipe.

Colocasia Leaves

INGREDIENTS:

4-5 fresh colocasia leaves

2 cups chana dal soaked

1/2 cup fresh grated coconut

2 onions finely chopped

1 table spoon garam masala

1 table spoon chilli powder

2-3 table spoon jaggery

oil

salt

METHOD:

Wash the colacasia leaves and dry them so that no water droplets remain on them.Grind the chana dal using very little water to form a course paste.

Now take it in a bowl and add garam masala, chilli powder, salt, grated coconut and jaggery. Mix well ,add water if required.Paste should be thick enough. It should not flow. Now add chopped onions. Mix again.

Now keep a colocasia leaf on a plate. Apply the chana dal mixture all over it to form a uniform layer of medium thickness. Roll the leaf to form a roll. Do not leave gaps in between, roll it carefully.Reapeat the same with the remaining leaves.

Now steam this rolls for 20 mins.The stuffed mixture hardens up after steaming, and the leaf becomes soft.Let them cool.After cooling cut them into slices of medium thickness,around half inch.

Heat oil in a kadia. Deep fry this cut roll slices in oil till dark brown and crispy.This rolls do not suck more oil.Remove them.

Serve Hot.

NOTE: Besan can be used insted of chana dal directly in the mixture. But mixture made of chana dal tastes good then besan.

Add amount of spices according to your taste. If you want you can make the paste more spicy.

Preparation Time:30 mins

Comments (0)

Palak(Spinach) Pakoda...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, side Dishes, Starters

Spinach is a vegetable which many people dont like. But its very good for health.Many tasty dishes can be prepared from it. Palak pakoda is one such dish.Spinach leaves dipped in a thin gram flour batter and deep-fried to a crisp finish is an ideal monsoon snack and starter. This pakodas can also be used to make many other other dishes.

INGREDIENTS:

1 Bunch of fresh Palak(spinach)(10-12 leaves)
1/2 Cup Bason
1 tea spoon Red Chilli Powder
1/4 tea spoon Turmeric Powder
1/4 tea spoon jeera powder
1/2 tea spoon Corriander Powder

1 tea spoon ajwain(carom seeds)
Salt to taste
Oil

METHOD:

Wash Palak leaves and keep aside to dry a bit.

Mix bason, red chilli powder, turmeric powder, jeera powder, corriander powder,carom seeds and salt to taste with water to form a paste with water.

Heat oil in a kadai.When its slightly warm, add a spoon of oil into the bason paste.Because of this the pakodas absorb less oil.

When oil is hot, dip one palak leaf at a time in the bason paste and add it into the pan and fry the pakoda on the golden colour. Fold the leaf a bit and dip, for the pakodas to get a shape.

Repeat the same for the other leaves.

Serve hot pakodas with sauce or chutney.

NOTE: Use fresh palak leaves so that pakodas become crispy as they are fresh and tender.

Preparation Time:15 mins

Comments (0)

Paneer Peshawari...!!!

Author: Siddhi Shirsat // Category: Paneer Dishes, side Dishes

This is one of the famous paneer dishes which we get in restaurants.Its very easy to prepare it.It tastes good with puris or parathas.

INGREDIENTS:

200g Paneer
2 Onions
3 Tomatoes
2 tea spoon ginger-garlic paste
1/2 spoon turmeric powder
2 tea spoon red chilli powder

2 tea spoon kashmiri chilli powder
1 tea spoon spoon garam masala
1 tea spoon jeera powder
1 tea spoon corriander powder

2 table spoons chopped corainder leaves
Salt to taste

oil

METHOD:

Grate the paneer, Chop onions and tomatoes.

Heat little oil in a pan and add finely chopped onions.Once onions turn slightly reddish, add ginger-garlic paste.

After a while add turmeric powder, red chilli powder, garam masala, jeera powder, corriander powder to it and stir well.Add tomatoes and cook them well till oil separates.

Take the mixture off the stove and let the mixture cool down.Grind the mixture to a smooth paste.

Again heat a pan and add this mixture with little water.Add the grated paneer and salt and let it cook for some time till paneer is cooked well and gravy has enough thickness.

Garnish with corainder and serve hot with puris or parathas.

Preparation time:20 mins.

Comments (0)

Fried Mushrooms

Author: Siddhi Shirsat // Category: Mushroom Dishes, side Dishes

This Fried mushrooms tasts realy nice.This is a typical frying method used in goa. They are realy simple to make.If forest grown natural mushrooms are used they taste more nice. I have used same natural grown mushrooms here.

INGREDIETNS:

8-10 natural mushrooms (or artificial mushrooms)

2 tea spoon chilli powder

1/2 tea spoon turmeric powder

2 table spoon rava(sooji)

salt

oil

METHOD:

Cut the mushrooms verticaly in 2 pieces each.

Apply turmeric powder, chilli powder and salt to the mushroom pieces evenly.

Heat a tava and add oil. Deep this mushrooms individualy in rava and shallow fry them till golden brown.

Serve hot.

NOTE: As this is a typical goan method of frying veges , you can even use sliced potatoes.brinjals and vertically sliced lady fingers insted of mushrooms.Method remaind the same.

Preparation time:10 mins

Comments (0)

Mushroom Gravy(Alambyache Tonak)

Author: Siddhi Shirsat // Category: Goan Dishes, Gravy dishes, Mushroom Dishes, side Dishes

I am posting one more mushroom recipe today. 'Alambe' means mushroom in konkani and 'Tonak' is konkani word used for gravies prepared with fried grated coconut. This mushroom gravy tastes best when prepared with naturaly grown mushrooms.I have added more info on them here. I just love this dish with natural mushrooms. Artifically grown mushrooms can also be used but they do not taste as good as this natural ones.

INGREDIENTS:

2 cups verticaly chopped naturaly grown mushrooms( artificial will also do)

1 1/2 cup fresh grated coconut

4 onions chopped

1 1/2 tea spoon turmeric

2 table spoon home made goan garam masala( or garam masala)

3-4 dried kokum (sola)

1/2 tea spoon sugar

salt

oil

METHOD:

Take a kadai and add liitle oil. When its hot add 1/4 portion of the chopped onions and fry till till they turn light brown. Now add the coconut and fry for 4-5 mins. Remove from flame and cool.

Now take the fried coconut mixture and add turmeric in it. Grind this to a fine paste using water. Keep it aside.

Now take a vessel and add little oil. Fry 1/4 amont of the remaining chopped onion in it. when its light brown add the mushroom pieces and the remaining half quantity chopped onion. Mix well and add little water so that the mushrooms gets cooked.

When the mushrooms are almost cooked add salt and the masala powder. I use home made masala called as 'samar masala'.Its a goan masala. I vl post tis recipe some other time.Now add the ground coconut paste and mix well. Check the consistency of the gravy.It should be of medium thickness. If its more thick add more water and adjust. now add the sugar. check the taste of salt and masala and add more if required.

When the gravy starts boiling add the dried kokum and remove from flame.

Serve hot with paratha , chapati or rice.

NOTE: If dried kokum is not available use tamrind paste instead of it. Kokum is used as it goes well with mushrooms.It gives the required taste and bit of colour.

Preparation time: 25 mins

Comments (0)

Tawa Mushroom...!!!

Author: Siddhi Shirsat // Category: Mushroom Dishes, Quick Dishes, side Dishes

In Goa its mid of rainy season now. This time we get naturaly grown mushrooms. They grow in deep forests and people remove them and sell them in markets, as they have lot of demand. I just love this mushrooms very much-:).They are damn tasty and yummy. Below i have added pics on those mushrooms. I have added both the bigger mushrooms and small mushroom pics.They have lot of mud on them so they have be washed properly and carefully.Many tasty dishes can be prepared from them. Tawa mushroom is one such easy dish,which can be done very easily.You can even use button mushrooms in place of this local mushrooms.

Big Size Mushrooms

INGREDIENTS:

2 cups chopped natural mushrooms(or artificialy grown mushrooms)

2 big onions chopped lengthwise

1/4 cup fresh grated coconut

1/2 tea spoon chilli powder

1 tablespoon garam masala

1 tea spoon turmeric

salt

1-2 dry kokum or tamrind extract

oil

METHOD:

heat a pan and add oil and fry the onions till they become light brown.Now remove them from pan.

In the same pan add more oil if required and fry the mushrooms for 4-5 mins.Now add the onion to them and fry for 2-3 mins.

Now add the chilli powder, salt, garam masala and turmeric powder and mix well.Add the grated coconut now and mix. When they are almost cooked cut the kokum in 2 pieces and add to it and mix.Remove from flame.

They are ready.Serve hot.

Serves:3-4
Preparation time:15 mins.

Small Size Mushrooms

Comments (0)

Gobi Manchurian Dry(Indian style)...!!!

Author: Siddhi Shirsat // Category: Indo-Chinese/Chinese Dishes, side Dishes

This is one of my favourite dishes...its made often at my place...This recipe is mixture of many manchurian recipes...This has a bit of indian taste campared to the original chinese manchurian,but it tastes superb.So i am posting it here.I made this few days back so removed pic and posting here...

INGREDIENTS:

Cauliflower 1 medium sized

1/2 cup besan

1/2 cup cornflower

14-15 garlic pods finely chopped

5 green chilles finely chopped

2 onions finely chopped

2 tomatoes finely chopped

1/2 cup tomato sauce

1/4 cup finely chopped corainder leaves

oil

salt

METHOD:

Cut the cauliflower into pieces and keep them in hot water for 20 mins so that they soften a bit.Add some salt to it.

Make a batter by mixing the besan and cornflour in water.Add little salt. It should be of medium consistency.

Deep the cauliflower pieces in that batter and deep fry them in oil till they become crispy.

Meanwhile take a pan. Add some oil and fry the onions till they are translucent.Now add the chooped green chilles and the garlic pieces. Fry for some time.Now add the tomatoes to it.Fry for 10 mins.Add a pinch of salt.

Now add he fried cauliflower pieces to this mixture and mix them properly with it.Now add the tomato sauce and mix well.Now close the vessel and cook on low flame for 10mins.

Now remove the lid and garnish with corainder leaves.Remove from flame.

Let it stand for 10 mins and then serve it.

Preparation time:30 mins.

Serves:4

Comments (0)

Paneer Masala...!!!

Author: Siddhi Shirsat // Category: Gravy dishes, Paneer Dishes, side Dishes

Sorry..so many days coudnt post my tried recipes as my laptop had some problem..So today i ma posting a paneer recipe..This recipe i got from net.I treid this recipe with some modifications and it turned out good.

INGREDIENTS:

Paneer 250 grams

2 onions finely chopped

2 tomatoes chopped

10 garlic cloves

5 mint leaves

1" ginger

5 green chillies

2" cinnamon

4 cloves

coriander leaves

2 table spoon butter

oil

1/2 lemon

salt

sugar

METHOD:

Cut the paneer into small cubes.Deep fry them in oil and then directly put them in water and keep them in it for half and hour. This makes the paneer very soft, or else it becomes hard and does not taste good.

Meanwhile heat the butter in a pan and add cinnamon and cloves to it , let them fry for some time. Then add garlic, chillies, ginger and fry. Then add onion and fry till it becomes golden brown and gives a nice aroma. Now add the chopped tomatoes to it and fry for 5 mins.

Fry all the ingredients nicely for 15 minutes making sure that nothing sticks to the bottom of the pan.After frying well, remove the pan from stove.

Add mint leaves just before removing the pan. And cool the masala.

Grind the masala well in a mixie with water . Masala should be of medium consistency.

Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer cubes. Then add a pinch of sugar.Add some chilli powder if u want it to be more spicy.Cook this in slow fire for 15 - 20 minutes.squeese the lemon on top and remove from fire.

Its ready.Garnish with coriander leaves and serve hot with parathas.

serves 4-5

Preparation Time :30 mins

Comments (0)

Dried Prawns chutney(suki sungta kismur)Goan spl...

Author: Siddhi Shirsat // Category: Goan Dishes, Non-Veg Recipes, Prawns Dishes, side Dishes

This is one of the most popular seafood preparation in Goa .Sun dried fish is available in goa and is mostly preferred by people in rainy season when fresh fish is difficult to get as fishing is not allowed in this season.

This dish is very easy to prepare.This recipe is bit diffrent from the original recipe.I like this version of it campared to other so posting this recipe.

INGREDIENTS:

Dried prawns 25
fresh grated Coconut ½ cup
2 finely chopped onions
1/2 tea spoon turmeric
1 tea spoonChilli powder

oil
Salt

METHOD:

Clean the prawns (remove the sharp edges, they can be removed easily by hand).

Add oil to a pan and shallow fry the prawns for around 5 mins till they become crunchy and aroma (or bad smell for those who don’t like dried fish smell) of the comes out.Even i do not like that smell...he he...Now remove them from fire and keep aside.

Now heat oil in a pan and fry the onions till they turn translucent. Now add the chilli powder , turmeric to it.

Add the grated coconut to it and mix well. Now add the fried prawns.now add salt according to the taste and stir.Remove from fire.

Kismur is ready!!!

Serves 3-4

Comments (0)

Khatkhate...(Goan spl Dish)...!!!

Author: Siddhi Shirsat // Category: Festival Dishes, Goan Dishes, Gravy dishes, side Dishes

Today i am going to post a goan veg dish...Khatkhate...It is a exotic mixed vegetable stew of goan cuisine.It is prepared for many occasions and festivals in goa.It can be made by using diffrent types of vegetables lik pumpkin, sweet potato, radish, corn etc.Many kinds of vegetable can be used in it.Plz dnt add brinjal and lady finger as they slimy and spoil the texture of vegetable.This is my moms recipe which i had tried.It is the favourite dish of many goans during festivals like ganesh chaturthi and many other.

INGREDIENTS:

1/2 cup soaked chana dal

2 cups fresh grated coconut

30 red chilles

1 teaspoon turmeric

3 tablespoon jaggery

2 teaspoon mustard

1 tablespoon triphala

1 teaspoon pepper powder

1 tablespoon tamrind paste

750 grams of mixed vegetables diced listed below :

raw papaya

pumpkin

raw banana

corn

carrot

Ivy gourd(tendli)

sweet potato

radish

salt

oil

METHOD:

Keep the chana dal for boiling in a vessel with enough water.

Grind the raw coconut along with turmeric,red chilles, tamrind, jaggery,pepper to a medium consistency paste using water.

When the dal is half cooked add vegetable to it which tak long time 2 cook like raw banana, papaya etc. when they are half done add the other vegetable according to their cooking time. Like the vegetable which take longer time to cook must be added before and the vegetables like pumpkin which cookes soon must be added later or else they will get over cooked.

When all the vegetables are cooked add the grinded paste and water if required to maintain the consistency. Do not make the gravy too watery or too thick. It should have meduim consistency.Now add salt acording to the taste.

Meanwhile take a pan and add oil to it. Then add d mustard seeds to it and let them crackle.

When it starts boiling add the triphala and remove from flame. Now add the crackled mustard to it.Triphala are added to give a flavour to the it. It has a typical aroma.

Khatkhate is ready!!!

Comments (7)

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