MARATHI KADHI

MARATHI KADHI

INGREDIENTS:
3-4Green chillies, 8-10curry leaves, handful corriander leaves and12-15 garlic cloves, 1 bowl curd and 2 tbsp chicken pea flour[besan], 1tsp cumin, 1/2 tsp turmeric pwd , salt to taste and2-3 glasses water.




METHOD:
1. Grind green chillies, curry leaves, corriander and garlic[green chutney].
2. Churn curd and chicken pea flour[besan]. Add water and churn again.
3. Heat oil, put cumin, green chutney and turmeric. Let it cook for 2 min and pour the churned mixture.
4. Let it boil for7-10 min and stir on and off. Now add salt and boil for 2 min.

TIPS:
1. Keep on stirring on and off or else kadhi boils and spills.
2. Salt must be added at the end when you are turning off the flame, otherwise the kadhi curdles[spoils].

PALAK KHICHADI

PALAK KHICHADI

INGRIDIENTS:
1onion , 1/2bunch spinach[palak], 8-10garlic cloves, 5-6curry leaves , 1/2tsp mustard, 1tsp cumin, , 2-3whole red chillies, 2 small bowlrice and 1 small bowl turdal , 1tbsp oil , 1/2tsp turmeric, 1tsp red chilli pwd , corriander leaves,
water, salt to taste


METHOD:
1. Chop onion, tomato, spinach[palak], crush garlic .
2. Clean and wash rice and dal and keep aside.
3. Heat oil in cooker, add mustard, cumin, garlic, whole red chillies, curry leaves and onion. When pinkish red add turmeric. red chilli pwd and spinach. Let it cook for 2min and add rice and dal.
4. Fry for 3 min and add water, salt and cover the lid. Pressure cook to 3whistles.
5. Sprinkle corriander and serve hot.

TIPS:
1. Rice and turdal ratio is2:1.
2. water to add is 2glasses.
3. Any other dal[moongdal, black urad dal can be substituted for turdal.
4. Highly nutritious, iron rich , easy to cook, digest and good for patients.

SPRING ONIONS BHAJI

SPRING ONIONS BHAJI

INGREDIENTS:
1 bunch spring onions, 8-10 garlic cloves , 1tbsp oil, 1tsp mustard seeds, 1/2tsp turmeric powder, 1tsp red chilly powder, 1tbsp gram flour [besan], salt to taste.

METHOD:
1. Wash the spring onions . Separately chop the white onions part and the green part. Crush the garlic cloves.
2. Heat oil and turn off the flame;put mustard and turmeric powder and immediately put garlic. Turn on the flame and add white onions. Let it cook for 1 min and add red chilly powder and green part of the onions.
3. Cover it and cook for 2-3 min. Now add gram flour [besan]and stir continuously till it forms a ball. Donot cover at all. Add salt .
TIPS:
1. Very nutritious and goes well with chapati.

BRINJALBHARTA

BRINJAL BHARTA


INGREDIENTS:1 brinjal, 1onion, 3-4green chillies, 1tomato, 8-10garlic cloves, 1tbsp oil, 1/2tsp mustard seeds, 1/2tsp cumin, , 4-5curry leaves, 1/2tsp turmeric pwd, 1tsp red chilli pwd, 1/2bowl coriander leaves.
METHOD:
1. Apply oil on the brinjal skin and roast it, then cover with a big bowl.
2. Chop onion, green chillies, tomato, crush garlic, remove the skin of brinjal and mash it.
3. Heat oil, add mustard, cumin, garlic, curry leaves, onion and green chillies. Fry till pinkish red. Add turmeric, red chilli and tomatoes. Cook for 2 min.
4. Add brinjal, cook for 3 min and sprinkle corriander .
TIPS:Add grounded roasted peanuts to enhance the nutritional value and taste.

CHICKEN VARHADI

CHICKEN VARHADI[VIDHARBHA]

INGREDIENTS:1kg chicken, ginger-garlic paste, garam masala, oil , salt to taste and water.
METHOD:
1. GINGER-GARLIC PASTE:Make a paste of 2inch ginger+ 1/2 bowl garlic+ 1/2 bowl coriander leaves + 3-4 green chillies . Heat 1tbsp oil in cooker add 1bay leaf, 1tsp turmeric pwd, 1/2tbsp ginger-garlic paste, chicken , salt and ½ glass water. Cook to 3 whistles.
2. GARAM MASALA:1bay leaf[tejpatta], 5-6 peppercorn[mere], 3-4 cloves[lavang], 1/2inch cinnamon[dalchini], 1 large cardamom, 1 green cardamom, 1 star anise [chakraphool], 1 black stone flower[dagadphool], 1 mace[jaipatri]2tsp poppy seeds[khas-khas], 2tsp sesame[til], , 2tsp corriander seeds[dhane], 1tsp black cumin[shahi jeera], 1 tsp cumin seeds[jeera], 3-4nos. fenugreek seeds[methi]- On the gridle[tava] heat all the spices[without oil] one by one and keep it aside. Put 1tsp oil and heat 7-8 red chillies . Now first grind all these dry spices. On the gridle heat 1/2tbsp oil and fry 1sliced onion till golden brown when done add 10gms coconut pieces/grated coconut;grind this into smooth paste with the dry spices.
3. Heat 3 tbsp oil , add 1bayleaf, sliced 1/2onion, 1/2tbsp ginger-garlic paste , 1tsp turmeric pwd, 3tsp chilli pwd, finely chopped medium size tomato, 1/2 bowl coriander leaves, cooked chicken [don’t add water]and salt. Cover the lid and cook for 5 min. Take out dry chicken to eat.
4. Now add water from cooker and water as required and let it cook for 10-12 min. Sprinkle corriander leaves and serve hot.

TIPS:
1. when summer season sesame seeds can be avoided for its hot properties.
2. Tastes great with rice and paratha or phulkas.