Amitabha's Kitchen Chronicles

Ingredients: Filling: Sattu (roasted chickpea flour) Chopped Onions & ginger Green Chillies Chopped corriander leaves Mustard Oil (try using a little oil from any spicy pickle, preferably chilli / mango) Paratha Whole wheat flour 2 tbsp oil Salt Warm water Process: 1. Using the ingredients listed under "Paratha", make the dough. Add salt and the oil to the flour and mix it nicely to get a fine crumble texture. Add luke warm water and knead the dough to make it into a medium soft consistency. Divide the dough into equal portions for making the parathas 2. Filling: Mix all the ingredients under "Filling" and make a nice mix. Add a little warm water and mix to make a soft dough. Taste the mix for adjusting. 3. Take each roundel of the flour dough, make a cavity for the paratha filling. Stuff the filling and roll out into circular parathas. 4. Make the parathas on a non-stick flat pan (tawa) and serve hot with a dollop of ghee and p...

Paneer Dhaniya Kabab At our current home in the "Pune Rural" town of Talegaon Dabhade, one of the major attractions is the live barbecue arrangement (replete with charcoal, et al). And while preparing the meaty versions is the most common, vegetarian options are also a sought after dish, with some of our closest friends being vegetarians. In this pursuit, I recently made this barbecue of Dhaniya Paneer Kabab inspired by the famous chef Sanjeev Kapoor's recipe. In fact it turned out well and made me do a repeat after sometime. Ingredients Paneer cut into 1 inch cubes 500 grams Hung Curd 2 tablespoons Coriander seeds 1 tablespoons Cumin seeds 1 teaspoon Ginger 1 inch Garlic 3-4 cloves Fresh coriander leaves roughly chopped 1 cup Green chillies 2 Salt to taste Lemon 1 Extra virgin olive oil 5 tablespoons Cherry tomatoes - a few Onion cut into small square pieces Red, yellow &...

This week I have been attacking the objective of blogging quite ferociously. Updated Jia's Blog, added recipes in the series for Kids special and some more on the recipe blog. Another long awaited was the Rajma recipe. This recipe is inspired by, you wont believe it , The Ramakrishnan Sisters ! I added some modifications and turned out to be a tasty version (Cant vouch on being tastier than the original)! Ingredients: Rajma (A cup, serves 4) - soaked overnight and more (if you want). Tips: You can soak the rajma in tea water to make it darker. Or you can add a mixture of tea and normal water while cooking in the cooker (pre-soaking is a better option as per me) . Potato - 1 medium, peeled Onions - 2 medium sized, thin sliced Tomatoes - 2 large, chopped coarse - medium Ginger - 1 inch Green Chillies- 2-3 (depends upon taste) Fresh Corriander - chopped fine for garnishing A tbsp of curd Whole Spices: Cumin - a teaspoon Cinnamon - 1/2 inch piece Cardamom (black, large ...

Ingredients: A bunch of spring onion - Cut in 1.5 inch long sizes 2 potatoes - Cut into medium thin slivers Turmeric - 1 tsp Salt - to taste Red chilli powder - 1/2 tsp Sugar - 1 tsp Making it: Take the potatoes in a microwave safe bowl and add water and salt. Run the micro under high power for 3 minutes. After about 2-3 minutes, drain the water and wash it with cold water (This is to drain the starch from the potatoes as well as ensure that it absorbes less oil while frying) Take the potatoes in a bowl and add turmeric and salt and mix Heat oil in a pan (preferable mustard oil) and once heated, add the potatoes. Reduce the flame to medium and allow the potatoes to cook Once the potatoes is done to about 90%, add the spring onions and mix well. Add the red chilli powder and sugar Allow it to cook till the spring onions are a little tender. Keep a close tab as spring onions gets done fast. Serve hot.

With so many of our close friends being vegetarian, we are often at our wits end to make something new and healthy. And our penchant to entertain friends makes it more challenging. During a recent lunch gathering, I was searching for recipes for making veg kababs. While they are in abundance, none was at the level of interesting and healthy!! Hence, devised a different and untried process and here it is. Ingredients: Chhana (Home made Paneer – the crushed, normal form) - from 1 lit of milk Grated carrots - 2 Finely chopped beans - a bunch Green peas - a cup Finely sliced onions - 1 large size Chopped Capsicum - 2 Fresh Coriander leaves - a bunch Green chillies chopped - 2/3 Any other veggies you like to use! 3 – 4 Slices of Bread Salt to taste (preferably black) Roasted Cumin powder - 1.5 tsp Roasted Coriander powder - 1 tsp Chat Masala (in place of the roasted cumin and coriander powder) Amchur (Dry Mango Powder) - 1 tsp Process: The mix: Take all the...

Ingredients Quantity Carrot (cut into 2 inch batons) (boiled) 1 large sized French beans (cut into 2 inch batons) (blanched) 10 Red bell pepper (cut into 2 inch batons) 1 medium sized Yellow bell pepper (cut into 2 inch batons) 1 medium sized Capsicum (cut into 2 inch batons) 1 medium sized Cottage cheese (paneer) (cut into 2 inch batons) 400 gms Oil 3 tbsps Cumin seeds 1 tsp Red chillies whole (broken into 2) 2 Onions (thick slices)(separated) 2 medium sized Tomatoes (chopped) 2 medium sized Turmeric powder ½ tsp Red chilli powder 1½ tsps Garam masala powder 1 tsp Salt to taste Ginger (cut into julienne) 2 one inch pieces Fresh coriander leaves (chopped) 2 tbsps Vinegar 1½ tbsps Method of preparation 1. Heat oil in a kadai. Add cumin seeds. When they change colour add the halved red chillies. Add sliced onions. Sauté for half a minute. 2. Add carrot, French beans, red pepper, yellow pepper, capsicum and sauté. Add tomatoes. Cook, stirring all the time, for a minute. 3. Add turmeric po...

Ingredients/Quantities For Covering Refined Flour (maida) 1 1/2 cups; Salt to taste; Pure Ghee 5 tbsps; Oil to deep fry For Stuffing Green Peas 1 cup; Green Chillies 2; Fresh Coriander Leaves a few sprigs; Bengal Gram (chana Dal) 1 tbsp; Oil 1 tbsp; Cumin Seeds 1 tsp; Fennel Seeds (saunf) 1/2 tsp; Asafoetida pinch; Garam Masala Powder 1 tsp; Chaat Masala 1/2 tsp; Salt to taste Method of preparation 1. Sieve maida in a bowl. Add salt to taste and pure ghee and mix well. Knead into a smooth dough using sufficient water. Cover with a moist cloth and set aside for half an hour. 2. Wash and drain green peas. Remove stems, wash and chop green chillies. Clean, wash and chop coriander leaves. 3. Heat one cup of water with salt and add green peas. Cook for two minutes and drain. Refresh under cold running water. Drain and mash peas. 4. Roast chana dal lightly and powder. Heat oil in a pan, temper with cumin seeds, coriander seeds, fennel seeds and chopped green chillies. Sauté for half a minute...

Ingredients / Quantities For Wadas Black Gram Split (dhuli Urad Dal) 1 cup Salt to taste; Asafoetida pinch; Cumin Seeds 1 tsp; Oil to deep fry For Stuffing Raisins 1 1/ 2 tbsps; Cashew nuts 8-10; Green Chillies 2; Fresh Coriander leaves a few sprigs; Ginger 2 one-inch pieces For Yoghurt Mixture Yoghurt 2 1/2 cups; Salt to taste; Rock Salt (kala Namak) 1/2 tsp; Red Chilli Powder1 tsp; Cumin Powder (roasted) 1/2 tsp To Serve Red Chilli Powder 1 tsp; Cumin Powder (roasted) 1 tsp; Date and Tamarind Chutney 1/2 cup Fresh Coriander Leaves 1/4 cup Method of preparation 1. Wash and soak dal for three to four hours. Drain and grind using very little water, to a thick, coarse and fluffy mixture. 2. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture. 3. Wash and pat dry raisins. Crush cashewnuts. Remove stems, wash and finely chop green chillies. Clean, wash and chop coriander leaves. Keep a little aside for garnishing. Peel, wash and cut ginger into julie...

Ingredients: 1/4 cup toor dal 1/4 cup yellow moong dal 1/8 cup masoor dal 1/8 cup channa dal 3-4 green chillies 2 stalks curry leaves 1/2 tsp. garlic grated 1/2 tsp. ginger grated 1/2 tbsp. lemon juice 1 onion finely chopped 1 tbsp chopped coriander 1/2 tsp. each cumin & mustard seeds 1/2 tsp. red chilli powder 1/2 tsp. turmeric powder 1/4 tsp. rajwadi garam masala salt to taste 3 tbsp. ghee Method: Mix all the dals. Wash thoroughly and soak for 10 minutes.Pressure cook till done. (approx. 3 whistles).Cool cooker, remove dal, beat with hand beater.Make thin paste of the dry masala powders.Heat 2 tbsp. ghee in saucepan add the chopped onoin and fry for till onions are pink.Add the dry masala paste, fry for a minute more.Add the dal and bring to boil. Simmer for 5-7 minutes.Take dal in serving dish. Just before serving give the tadka (seasoning) as follows:Heat remaining ghee in a small saucepan, add seeds (cummin and mustard). Allow to splutter.Add green chilli, curry leaves, garlic...

Ingredients For Baati 2 cups wheat flour 1 tbsp. rawa (semolina) 2 tbsp. ghee salt to taste For Daal 1/2 cup green moong dal 1 tbsp. yellow channa dal 1 tbsp. ghee or oil 1/2 tsp. garam masala 1 tsp. red chilli powder 1/4 tsp.haldi (turmeric) powder 1/2 tsp. dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp. coriander chopped 1/2" ginger grated 1/2 tsp. each cumin and mustard seeds 2 cups water Method For Baati Mix the flour, rawa, salt and ghee. Knead very stiff dough with warm water. Shape in ball the size of a ping pong ball. Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty. Break open pour some fresh ghee on the halves. Serve hot with channa moong dal and pickles. For Daal Wash both dal together add 1 cup water and a pinch of turmeric. Pressure cook dal. (Approx.4 whistles will cook the dal). Cool the cooker. Remove dal. Mix all the spice powders in 1/2 cup water to make thin paste. Put ghee in a pan and heat. Add the cumin...

Ingredients 2 brinjals large, seedless, healthy 2 onions finely chopped 1 tomato finely chopped 1 tsp. garlic grated 1 tsp. ginger grated 2 red chillies dried crushed 1 tsp. cumin seeds 1 tsp. red chilli powder 1 tsp. dhania powder 1/2 tsp. turmeric powder 1/2 tsp. cinnamon-clove powder 1/2 tsp. punjabi garam masala powder salt to taste 2 tsp. lemon juice 2 tsp. ghee 2 tbsp. oil Method Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes). When skin blackens, hold under running water. Skin will not blacken if microwaved. Therefore peel. Gently scrub off skin. Mash brinjals to a puree. Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute. Add onions, all dry masalas, except red chilli powder, stiry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir. Simmer for five minutes. Take in serving bowl. Just before serving, heat ghee in a small pan. Hold pan over bowl, add chilli powder,...

Ingredients For crust: 7-8 potatoes boiled, peeled, mashed 1/2 tsp. turmeric powder 3 green chillies grouned 1/2 tsp. punjabi garam masala 1/2 cup bread crumbs salt to taste For filling: 1 cup channa dal cooked & drained 1 tsp. ginger grated 1 tsp. garlic grated 3 green chillies finely chopped 1/2 tsp. cuminseed powder 1 tsbp. coriander salt to taste oil for shallow frying Method For crust: Mix all ingredients together thouroughly. Keep aside. For filling: Mash cooked dal coarsely with hands. Mix in all other ingredients. To proceed: Take a tbspful of potato mixture, spread on palm. Place a tspful of dal mixture in centre. Roll so as to keep dal mixture inside and potato out. Press gently into rounded flattish patties. Shallow fry on a griddle, drizzling oil to crispen crust. Serve hot with tamarind chutney and green chutney. or with tomato ketchup.

Ingredients 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies 1" piece ginger 1 tsp. lemon juice 1/2 tsp. wheat or other flour 1 tsp. red chilli powder 1 tsp. cinnamon-clove powder 1/4 tsp. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. garam masala 1/2 tbsp. butter 4 tbsp. ghee salt to taste METHOD: Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.Keep aside. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.Drain the potatoes, keep aside.In the same hot ghee add the cumin seeds.Add the ginger, onions and fry till very tender.Add the tomato and further fry for two minutes.Add all the dry masalas and fry till ghee separate...

Ingredients 1 medium cauliflower 2 potatoes, boiled & peeled1 tbsp. coriander finely chopped 1 green chillies 1 onion finely chopped 1/4 tsp. turmeric powder 1/2 tsp. dhania powder 1 tsp. lemon juice 2 tbsp. curds 1/2 tsp. cumin seeds 3 tbsp. oil or ghee Blend to a paste: 2 tbsp. coconut grated 1/4 cup coriander chopped 3 green chillies 1/2 tsp. ginger grated 1 tsp. garlic grated 1 onion 1/2 tsp. wheat flour Method Break cauliflower into florettes. Simmer in boiling water for 3-4 minutes. Drain, keep aside. Chop potatoes into medium chunks. Heat oil in a pan, add cumin seeds, allow to splutter. Add onion and green chilli, saute till pink. Add paste, turmeric powder, dhania powder, saute for 2-3 minutes. Add curds, stir continuously, till boiling resumes. Add potatoes, cauliflower, cook till gravy thickens. Stir occasionally to avoid burning. When gravy is thick and oil separates, add lemon juice and it is done . Garnish with coriander, serve hot with parathas.

Ingredients: 1/2 cup yellow moong dal1/4 cup masoor dal1/4 cup toor dal3-4 flakes garlic crushed1" piece ginger crushed or grated4 green chillies finely chopped1 stalk curry leaves1 tbsp. coriander finely chopped2 onions cut into rings or very thin strips1/4 tsp. turmeric powder2 pinches asafoetidasalt to taste3 tbsp. ghee1/2 tsp. each cumin & mustard seeds Method: Wash dals together. Drain water.Heat the ghee in a saucepan and fry the onion till dark brown and crisp. Drain out with a spoon.Remove 2 tsps. ghee from the saucepan and keep aside. Add ginger and garlic to the rest.Fry for a minute, add dals and stir for 2-3 minutes.Add 3-3 1/2 cups water. Transfer to a cooker container.Add the turmeric to the dal, and pressure cook till done. (approx.3 whistles)Cool cooker and remove the dal. Stir gently.Transfer to serving dish, add chopped coriander and fried onions.Reheat the ghee kept aside, add seeds, asafoetida, and curry leaves.Pour over dal while spluttering. Stir gently.S...

Ingredients 1/2 toor dal1/4 cup yellow moong dal1/4 cup masoor dal1 onion grated2 green chillies sliced1/4 tsp. ginger grated1/2 tbsp. coriander finely chopped1/2 tsp. cumin seeds1/4 tsp. red chilli powder3-4 tbsp. buttersalt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rices, rotis, etc. Making time: 30 minutes (excluding soaking & pressure cooking time)Makes: 3-4 servings

Ingredients: 1 small bottle gourd1/2 cup channa dal (bengal gram)1 tsp. coriander finely chopped1 stalk curry leaves3/4 tsp. dhania powder1/2 tsp. red chilli powder1/4 tsp. turmeric powdersalt to taste1/2 tsp. sugar3-4 small pieces tamarind2 pinches asafoetida1/4 tsp. each mustard & cumin seeds1 tbsp. oil1/2 cup water Method: Wash and soak dal for 15-20 minutes. Peel and chop gourd into medium sized cubes. Mix all dry masalas in water. Heat oil in a heavy sauce pan. Add seeds, allow to splutter. Add curry leaves and asafoetida, and masala water. Allow to simmer for 2 minutes. Add dal, gourd, cover and cook for 8-10 minutes, or till dal is tender. Add sugar, tamarind, salt, and cook further 2-3 minutes. Garnish with chopped coriander. Serve hot with chappati, phulka or tandoori roti.

This is an accompaniment with almost all khichidi dishes. Both together make a wholesome balanced meal by themselves any time of the year especially appealing on a cold, rainy evening, since both dishes are served piping hot and have a porridge like consistency. Most Indians are used to making kadhi in some form or other. So you can make adjustments to the basic recipe as per your liking. Eg you may add choice vegetables or ghatta or few piece of papad (raw to boil with kadhi) or spinach and feaugreek leaves. Ingredients 3 cups slightly soured buttermilk2 tbsp gram flour1 tsp wheat flour1/4 tsp clove/cinnamon pwd (or use whole)1 bayleaf few grains methi leaves1 tsp each cumin & mustard seeds1 stalk curry leaves2 whole red chilles1/2 red chilli crushed salt to taste1/2 tsp sugar1 tbsp ghee2 pinches asafoetida1/4 tsp turmeric chopped coriander Method Mix flour and butter milk well with a hand mixer or whipper. Strain. Heat ghee in a saucepan, add seeds, leaves, whole chilli and butte...

Ingredients: For aloo: 5-6 medium potatoes1 tbsp. raisins1 tbsp. cashews powdered coarsely1 tbsp. cream salt to taste For gravy: 3 tomatoes pureed & strained1 capsicum finely chopped1 onions chopped in strips1/2 tsp. sugar1/2 tsp. turmeric powder1 tsp. red chilli powdersalt to taste 2 cardamoms2-3 cloves2-3 peppercorns1/2" piece cinnamon1 bayleaf1 1/2 cups water1/2 tbsp. chopped coriander2 tbsp. mustard (or other) oilGrind to a paste:2 onions1" piece ginger4-5 red kashmiri chillies8-10 mint leaves4-5 cloves garlic (optional) Method: For aloo: Peel and boil potatoes till semidone. Cool and core with a potato scooper. Mix raisins, potato scoopings, cashew, cream salt. Stuff into potato hollows. Keep aside. For gravy: Heat oil, add onions, stirfry till brown, drain, keep aside. Stirfry capsicum till done, drain, keep aside. Add whole spices, allow to splutter. Add paste to oil stir fry for 2-3 minutes. Add puree, masalas, simmer for 3-4 minutes. Add water,sugar, salt, bring ...

Ingredients 3 cups plain flour1 tbsp. oil1 tsp. dry yeast1/4 tsp. baking powder1 tsp. sugar1/2 cup warm milk2 tbsp. curdssalt to tastemore milk for kneading if required METHOD Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes or till frothy. Mix salt and flour, take in a large plate. Make well in centre. Put curds in well. Sprinkle baking powder over curds. Allow to stand for 2-3 minutes. Pour oil, yeast solution, in well and mix gradually. Use milk as required, to make a soft stiff dough. Brush dough will oil. Cover with inverted bowl. Keep aside for 4 hours. Longer if weather is cold. Grease palms well and punch dough till soft and elastic. Cover again and keep aside for 10 minutes. Break of a lump of dough. Roll or pat to a thick round about 6" diam. Roast on hot griddle, or tandoor, till golden spots appear. Or shallow fry on griddle. Serve hot with gravied vegetables, dals, etc. Note: Do make kulchas perfectly round, the charm is in rolling them oval or pulle...