Adige Maadi Kali

Mixed vegetables Jhal fry This recipe is my version of the very popular vegetables jalfrezi. Many people have the assumption that north Indian food is full of garam masala, thick gravy, lots of ghee, butter..But what you get in restaurants are not always authentic. They definitely make changes to suit the local palate. This is a  semi dry, tasty and healthy subzi. This is best suited for  phulkas. This is one of my all time favorite and a quick fix i can say. Ingredients: Vegetables of your choice: About 500gms (Here,i have used Beans, carrots, cabbage, baby corn and potatoes) Onions: 2 nos Tomatoes: 2-3 nos Capsicum: 2nos Green chillies: 3-4 nos Spices: cumin powder 2tsp              Coriander powder: 2tsp              Fennel powder: 1tsp              Red chilly powder: 1tsp              Turmeric: 1/2 tsp Ginger Juliennes: 2tsp Preparation: Cut all the vegetables to 2"long pieces (like french fries). Cube the tomatoes, capsicums and onions. Separate the onion la

Dry Fruit Rolls  Yes!!! The festive season is here! Aren't you tired of making the same sweets again and again? The process of sweet making is not always laborious and time consuming as everyone thinks. This is a sweet which you can make in thirty minutes, including the preparations. You can take the help of your kids to chop the dry fruits and surely even before the festival begins, your sweets will be over! So make it in large quantities. So here is a sweet treat for the festive season Ingredients: Khoya/khova: 200gms Powdered sugar: 2 tbsp Gulkand: 1tbsp Mixed dry fruits: 1 cup Ghee: 1tsp Poppy seeds: 1tsp {You can make approximately 25 rolls} Preparation: Chop the dry fruits. Here, i have used cashews, almonds and dates. Procedure: 1. Fry khova with little ghee. If you want to avoid using ghee, you can use a non-sticky pan. 2. Fry till it turns golden. 3. Add powdered sugar and gulkand, while keeping it on a low flame. Mix well. 4. Add all the chopped dry fr

Tawa pulao:  Tawa pulao is one of the most popular Street food of Mumbai. It is a one pot dish which doesn't require grinding. Because we usually grind the masalas for pulao. Yes, it tastes like a biryani but with subtle flavours. This is a big hit in my house as well as a tasty tiffin box recipe !! I usually cook for a family of four. So you can increase or decrease the amount of the ingredients accordingly. Ingredients: Basmati rice:   2 cups Vegetable :  About 2 cups(Here, I have used                       Beans,carrots, capsicum                       Potatoes and Green peas) Onions : 2 Medium sized Tomato : 1 Big sized Whole spices: cloves: 4                           Cinnamon: 1"piece                           Cardamom: 3                           Star anise: 1                           Bay leaves: 1-2 Pav Bhaji Masala: 1 tsp Coriander leaves: To garnish Oil and ghee: 2 tbsp each Red chilli powder: 1 tsp Salt: To taste. Pudina leaves: A few P

Paneer Bhurji Paneer Bhurji is one such dish, You probably can't go wrong with it. Because it's simple, tasty and can be eaten in different ways. You can make a sandwich, or you can make a paneer roll or better still, you can make paneer masala dosa. Here, I have mentioned a few.  You can use your creativity and make a different dish which i may not know.  So, Here is one more jhatpat recipe coming your way.. Ingredients: Paneer or cottage cheese: 200gms Capsicum: 1 big sized Tomato: 2 medium sized Onions: 2 medium sized Kitchen king masala: 1 tsp Coriander leaves: 1 small bunch Green chillies: 3-4 Oil: 2tsp Salt to taste Preparation: Grate the paneer, finely chop the vegetables and keep aside. Procedure:  1. Take oil in a pan, put chopped green chillies and chopped onions. 2. Fry till onions turns pink. 3. Put tomatoes and capsicum and fry a little. 4. Put kitchen king masala and salt. You can add some chilly powder also. Add salt and garnish with coriander

Dhokla: Dhokla is basically a Gujarati snack, which is loved by all. Some people say, it's almost like Idly because both are steamed There's no similarity between the two dishes. Yes i agree, both are popular and healthy..uff.. you can debate for hours. I love both. Ok, what do you say? Hmm..for that, you have to make dhoklas..so let's start. Ingredients: Besan or Gram flour: 2cups Semolina: 1tsp Ginger: 1" piece Green chillies: 10-12 Sugar: 2tbsp Hing: 1/4 tsp Curry leaves: A few Salt to taste Fruit salt: 1tsp Preparation:  Sieve the gram flour, put half of the chillies with ginger and make a paste.slit the remaining chillies. Procedure: 1. Mix besan, semolina or sooji, Green chilly and ginger paste. 2. Add salt,1tbsp sugar,hing and mix well. Add 1tbsp of oil(optional). It improves the texture of the dhoklas. 3. Slowly add water to make thich batter  and mix well, so that no lumps are formed. 4. Put the steamer on. Fill with enough water. 5. Fina

Kurkure Bhindi This is a sure hit with kids. This recipe doesn't need much preparation just chopped okras! Some simple masalas and oil. This goes well with plain dal and rice. Just spread some tomato ketchup on a chapati,put some crispy or kurkure bhendis with some sliced onions.your bhendi roll is ready...you can slice the bhendis lengthwise or thin slices,the choice is yours. But keep it thin as it's going to be deep fried. Ingredients: Bhindi or okra: 1/2kg Oil: To deep fry Red chilly powder: 1/2tsp Cumin powder: 1/2tsp Chat masala: 1/2tsp Kitchen king: 1/2tsp Salt: To taste Preparation: Slice the Bhindi, mix all the masalas(you can reduce the quantity if you don't prefer spicy) and keep aside. Procedure: Deep fry the sliced Bhindi till crisp(do not make it brown) Transfer it to a bowl. Sprinkle all the masalas and toss well. Serve with rice-dal or roti of your choice.

Methi Malai Matar curry Bored of cutting vegetables? Don't want to spend time cooking and cleaning?? I have a one pot dish for all the super women. Fresh green peas are available throughout the year so don't worry about cutting or grating. You can save your precious time and enjoy with family and friends. Ingredients: 1. Green peas: 2 cups 2. Cashew nuts: 10-12 3. Onions: 2 nos. 4. Kasoori Methi: 1tsp 5. Garam Masala: 1/4 tsp 6. Fresh cream: 2 tbsp 7. Butter/Ghee: 2tsp 8. Salt to taste 9. Green chillies: 2-3 nos Preparation: Boil onions and cashew till onions becomes soft. Drain out the water and grind to a paste along with green chillies. Boil the fresh peas in salted water,drain and keep aside. Procedure: 1. Take butter/ghee in a pan. Put jeera,allow it to crackle. 2. Put the ground masala and fry till the ghee leaves the sides of the pan. 3. Add the boiled peas, salt, garam masala, kasoori methi and salt. Put a cup of water and mix well. When it starts bu

Upma Upmaa!!! Yes upma...Every south Indian...ok Indian knows how to make upma or our humble uppittu...But this is for the kids who love to cook. You give a sunday surprise to your mom or you can make it for yourself or for your friends.so what are you waiting for,put on the apron and rush to the kitchen. lngredients: 1. Normal rawa or sooji: 2cups 2. oil:3tbsp 3. vegetables: 2cups(Beans,carrots,fresh green peas,potatoes and capsicum) 4. onions: 2 Medium sized 5. Green chillies: 4-5 6. Ginger 7. curry leaves and coriander leaves. 8. For tempering: Mustard seeds: 1/2 tsp                                 Jeera: 1tsp                                 Urad dal:1tsp                                 chana dal:1tsp Preparation: Finely cut all the vegetables. Make a paste of ginger and green chillies. Fry the sooji till the raw smell disappears. slice the onions. Procedure: 1.Take oil in a pan, put all the ingredients kept for tempering one by one. 2. Put sliced onions and curry

Schezwan Noodles Schezwan noodles is the  Indianised version of the popular Noodles.Because we prefer spicy in whatever we eat. I have made some small changes Hope you like it. Ingredients: Hakka Noodles: 1pkt(200gms) Mixed Vegetables of your choice: About 2 cups Spring onions: 1 Small bunch Schezwan sauce: About 2 tsp(Recipe given below) Soy sauce: 1 tsp Oil: 3-4tbsp. Schezwan sauce: Byadgi Red chillies: 8-10 Garlic pods: 10-12 Vinegar: 2tbsp Grated Ginger: 1tsp Salt to taste Preparation: Boil the red chillies in water till it becomes soft. Drain out the excess water. Grind the soft chillies with all the other ingredients to a fine paste. You can store this sauce for a month and use it as a dip or as a chutney .Finely chop the spring onions and shred all the vegetables. Here,i have used cabbage, carrots and capsicum. Boil the Noodles with salt and drain out the water. Procedure: Take oil in a pan,put shredded cabbages and fry in high flame till translucent. Add o

Chinese Bhel: Bhel Puri is one such snack which never disappoints you. Here,i am using noodles instead of kurmura or puri. And it tastes equally good with the fried noodles. Though the preparation time is more, it's worth all the effort. Ingredients: 1. Instant noodles: 2 packets 2. Oil for deep frying 3. Onions 4. Tomatoes 5. Pudina chutney 6. Meetha chutney 7. coriander leaves 8. Sev 9. Peanuts. Procedure: For pudina chutney: Pudina: 1 Bunch Coriander: 1 Bunch Green chillies: 4-5 nos Tamarind pulp: 1 tbsp Garlic(ginger): 4 pods. (You can use either garlic or ginger) Ginger: 1"piece. Chat masala: 1/2 tsp Sugar: 1 tbsp And salt to taste Put all the ingredients to the mixer and make fine paste. You can add very little water,if required. Transfer it to a bowl and keep aside. Meetha chutney: Ingredients: 1. Sugar: 2tbsp 2. Sweet chilli sauce: 2tbsp 3. Water: 2tbsp Mix and boil all the ingredients and transfer it to a bowl.(Here, i have changed the re

Fried Rice: Fried rice is one of the most popular and children's favourite lunch box recipe. It varies from home to home. Today i want to share my recipe. Hope you enjoy as much as much as my children do. Ingredients: Cooked rice: 2 cups Vegetables of your choice: 2cups I have used cabbage, carrots, capsicum, baby corn and spring onions. Ginger: 1" piece Green chillies: 2 or according to your taste Green chilly sauce: 1 tbsp Oil and salt Preparation: Wash and make juliennes of all the vegetables.slit green chillies,grate the ginger and finely chop the spring onions. Procedure: 1. Take oil in a pan 2. Put green chillies and gently put all the vegetables one by one except the spring onions. 3. Fry the vegetables in high flame for about 5 to 6 minutes. Don't over cook them. Let it be a little crunchy 4. Put green chilly sauce, salt and mix well 5. Slowly add the cooked rice and chopped spring onions. 6. Mix well and adjust the seasoning. You can enjoy thi

Jhatpat Dal My daughter asked me,how can you make dal in a jiffy amma? You need to pressure cook the pulses,then it will take some more time to cool. Again she asked are you using the cooked dal? No i am not making the conventional Dal, im making it with a twist. Believe me, nobody realized it!! So, i am still thinking whether to call it jhatpat dal or a kitchen hack!! Now it's for you to decide. So... Let's go.. Ingredients: Soaked moong dal: 1 tsp Besan: 2 tsp Slit green chillies: 2 nos Tomato: 1medium sized Kasoori methi: 1 pinch Chilly powder: 1/4 tsp Turmeric powder,Hing and salt Oil: 1tsp Ghee: 1tsp Preparation: Dry roast the besan and keep aside.slit the green chillies, chop the tomatoes. Soak the moong dal. Procedure: 1.Take oil in a pan,put jeera and green chilles and turmeric 2. Add chopped tomatoes and saute for a while. Put the soaked and drained dal and mix well. 3. Add roasted besan and put a 2 glasses of water. Let it simmer for a minute. Keep

Khara Holige or chana Dal paratha This paratha is especially for diabetics and for the health conscious ones who love to eat Holige or Obbattu or Puran poli without oil,ghee or sweet. So this is the very popular Bele holige,but with a twist.And you can have as many without any guilt.so here it is.. Ingredients: Wheat flour: 3 cups Chana Dal soaked: 2 cups Grated coconut: 1 cup Methi leaves: 1 cup Green chillies: 8 no Grated ginger: 1 tbsp Oil: As required And salt to taste. Preparation: Soak the chana Dal for an hour.knead the atta cover and keep aside.Here,i am using only the wheat flour. (If you can replace half of the wheat flour by maida).Knead well by adding 1 tbsp oil. Procedure: 1. Put the soaked chana dal, ginger,green chillies,salt and make a coarse paste. 2. Take 2 tbsp of oil in a pan,put 1 tsp of jeera. 3. Put chopped methi leaves and saute for a while. 4. Add the ground chana Dal paste and fry till the mixture becomes dry. 5. Add the grated coconut and

Methi stems chutney (Menthyada kaddi chutney) After using methi leaves, we usually discard the stem, but i recently figured out that you can actually make something delicious out of them too! Or to put it in poetic words: 'ಕ‌ಸದಿಂದ ರ‌ಸ' ( To make the best of waste). So lets start!  Ingredients: 1. Trimmed methi stems 2. Bengal gram: 2 tbsp 3. Green chillies: 8 no. 4. Grated coconut: 1 cup 5. Tamarind pulp: 1 tsp 6. Salt to taste. 7. Oil: 2 tsp Procedure: 1. Trim and clean the stems thoroughly. 2. Take 1 sp.oil in a pan and fry the stems till soft. 3. Fry the cha a dal and green chillies. 4. Put all the ingredients in the mixer and make chutney. 5. Add the tempering.

Onion Paratha:  This is one of the few recipes of which nor are my kids tired of eating neither am I tired of making, because this is a classic time saver and the ingredients are readily available. You can have it any time: as breakfast, as a snack or even for the lunck box. Here I am sharing the basic recipe, you can add cheese , bellpeppers or anything else according to uour choice and preferences. Ingredients: 1. Wheat flour- 2cups 2. 3 medium sized onions  3. Coriander leaves- a small bunch  4. Green  chillies - 3/4 5. Grated coconut - 2 tbsp  6. Salt to taste  Procedure:  1. Knead the wheat flour. Cover and keep aside. 2. Chop the onions, coriander and green chillies. 3. Mix the onions, coriander, chillies, coconut and salt. 4. Stuff the dough with the above mixture ans make      parathas. 5. Serve with curd and pickle.