Category Archives: Drinks

Kulcha

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Kulcha is a stuffed flat bread. The stuffing can be anything, vegetarian options like paneer, potatoes, cabbage the list is endless. The non vegetarian options can be mince, finely chopped chicken or even shredded tandoori. This is not roasted by flipping like the regular parartha, kulcha is roasted on the flame directly after being stuck on to the griddle. My take on this North Indian delicacy is I use clay griddle. The taste that the kulchas inherit is the beautiful, mild mud aroma, as though it is cooked in the clay tandoor. So here is the recipe.

Ingredients : (makes 12/14)

Cover- Refined flour 4 cups, salt to taste, curd 1/2cup, sugar 1tsp. Oild 3/4 tabsp.

Stuffing- Paneer (cottage cheese) 250 grms, boiled potatoes 7/8 small ones, salt to taste, sugar 2tsp, chopped green chillies 2/3, chopped coriander leaves handful, Cumin powder 2tsp, red chilli powder 1tsp, crushed coriander seeds 1 tsp, chat masala 2 tsp. Black sesame seeds and Butter for garnish.

Method:

Take a mixing bowl and add salt, sugar, curd and oil to the refined flour. Knead it into a firm but not very tight dough. Keep it for rest.

In the meantime prepare the stuffing. Grate paneer, potatoes. Add the coriander, chilli’s, red chilli powder, cumin powder, salt sugar, chat masala and crushed coriander. Divide into equal portions making lemon size balls. Take the dough and divide that too into small ball size balls. Roll a little with black sesame seeds, now place the stuffing on the rolled dough and bring the dough together covering the stuffing firmly. Roll with the help of a rolling pin and dust some maida (Refined flour) to make flat bread. Heat the clay griddle. Now apply some water on the rolled kulcha and Pat it on the water side on the hot grilled. Let it cook on one side for 2/3 mins. Now turn the griddle on the flame roasting the kulcha till it fluffs up into a beautiful golden color. Pat some butter and serve hot.

Enjoy with some curd or just as it is.

N.

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Cauli florotte fritters

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This dish just revives all the childhood memories with my elder one who refused to eat any kind of vegetables. If tried feeding she would say, “aaj mala khup traas dila..” So to fool her I use to make these florettes and pass them of as fried chicken! So here is my take on fried cauliflower aka chicken. 😁

Ingredients:

Fresh cauliflower cut into florettes a bowl full. For the batter – 2 tabsp each of rice flour, refined flour and cornflour. Salt to taste. Pepper crushed 1tsp. Chilli powder accordingly 1/2 tsp. Oil to deep fry.

Method:

In a bowl mix the batter ingredients into thick not too runny slurry by adding water. Heat oil. Dip the cauliflower florettes and deep fry on high flame till crispy. Serve hit with a dip it ketchup.

N.

Sticky fries

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Sticky fries is my daughter’s favorite. It has a punch of both French fries smothered with Indian chinese sweet and spicy sauce. Normally they are deep fried fries, but I avoid deep frying instead I air fry them. So for the end result, I get is crispy fries with sweet and spicy honey sauce.

Ingredients:

Mccain’s frozen fries 1 bowl full, or one can cut raw potatoes, half boil it, then pat dry and then deep fry. 

Sauce – garlic ginger finely chopped 2 tadap, tomato ketchup 2 tabsp, red chilli powder 1 tsp, olive oil 2 tabsp, salt to taste, honey 2/3 tabsp, sesame seeds 1 tabsp. 

Method:

Air fry or deep fry a bowl full of French Fries. Heat some oil in a wok and sautĂ© ginger garlic for a min, add red chilli powder and ketchup. Salt to taste. Stir in the French Fries and thoroughly coat it with the sauce, just before serving drizzle honey and sesame seeds. 

Non vegetarian option – Instead of Fries use boneless chicken cut into finger size , season with salt and pepper, coat it thoroughly with corn flour and deep fry for 2 mins on high flame. Serve with plain white rice.

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Palak Paneer Paratha

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Palak and paneer is a powerful combination of healthy nutrients. Rich in vitamins, minerals and proteins. But when it comes to make the kids eat it in a curry form, they and at time the adults become Jim Carey and make weird faces. So, here’s my trick to make them eat this in the form of parathas. And they love it too!!! 

Ingredients:

Palak (spinach) puree 1 cup, grated paneer 200grams, ginger garlic paste 1tsp, sugar 2 tsp, coriander cumin seeds powder 1 tsp, turmeric 1/2 tsp, chat masala 1/2 tsp, salt to taste, flaxseeds powder 2tsp, whole wheat flour mixed with Soyabean flour 2/3 cups. Oil for basting the parathas.

Method:

In a big mixing bowl, take the palak puree, grated paneer, and all the above mentioned ingredients except the oil. Knead in a firm dough. Make small balls and roll them into small parathas. Roast them on iron griddle applying little oil. Roast till it becomes like golden and crisp. Enjoy the velvety rich parathas with ketchup or any pickle.

N.

Thandai !!!

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Thandai is a coolant drink, enjoyed on the occasion of Holi the onset of summer. Rich blend of nuts n spices, it is a sweet yet one gets a kick of spices. It helps to keep the body temperature cooler in the hot weather. I remember grinding the almonds n other ingredients in a huge stone mortar once when in Alibaug with my family, n the outcome was amazing
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Ingredients:

Milk 1 liter, water  2 cups, sugar 3/4 cup, Almonds 2 tabsp, Aniseed 1 tabsp,  Pepper corns 12 to 15, saffron 2 pinches, cardamom powder 2 tsp, Dried n peeled melon seeds 1 tabsp, poppy seeds 3/4 tabsp and rose essence or extract 2 tabsp.

Method:

Soak almonds, aniseed, peppercorns, saffron, cardamom, melon seeds and poppy seeds for 6 to 8 hrs. Drains off the water, peel the almonds n grind it into a very fine paste. Now pass the paste thru a muslin cloth and mix it with cold milk and sugar. Stir till the sugar dissolves. Now add the rose extract. Njoy the sweet n spicy Thandai.

( Thandai can also be drank as an intoxicating drink, when Bhaang is mixed with it. Bhaang is Cannabis leaves which are crushed n grinded with the almonds. )

N.

Kairee Panha (Raw mango drink)

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Kairee Panha is made all over Maharashtra esply in the coastal regions. This drink is sweet n sour, excellent to beat the heat. It gives a very cooling effect to the body during the summers. Made from the pulp of raw mango and other mild spices…..its simply thirst quenching !!!

Ingredients:

Raw Mango 1kg, Jaggery 750grams. Dried ginger powder (good to control heat again) 2 tabsp, black salt 1 tsp, cardamom powder 1tabsp and regular salt as per the taste.

Method:

Wash the raw mangoes and boil it till tender. After it cools take the pulp and run it through the blender for a smooth consistency.

In another deep pan boil the jaggery (4/5 cups of water) for 10 mins till it os dissolved in water and make it into a golden syrup.

Add the rest of the flavourong ingredients ( dry ginger powdee, cardamom powder, black salt and regular salt), blend it with a blender. Rich concentrate of this drink is ready. While serving pour 1/4 of this concentrate into the glass, with water and a few ice cubes. garnish with few mint leaves crushed……. Njoy!

You can enhance the drink by adding white rum to create little drama or make cocktails like a dear friend suggested the “Cobra’s Fang!” And name it the “Maharani’s Tang!” 😄😄

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Piyush

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piyush

Piyush is a very typical Maharashtrian drink /dessert. It’s like a thick shake made with shrikhand and buttermilk.

Ingredients :

1 cup of saffron shrikhand (recipe posted earlier), 3 to 4 cups of thick butter milk, 1 tsp of chopped nuts like pistachios and a spoon full of sugar.

Method:

Just mix all the above ingredients into a blender till it becomes frothy.

Njoy chilled 😛

N.