Spice Tadka

Chicken Masala

2019-12-16T07:22:00.001+05:30

Chicken Masala is a basic Indian recipe which is prepared in a dry form by adding roasted powder spices in form of garam masala powder and roasted coconut which makes the masala thick and dry. There are many ways of preparing chicken masala by adding cream, curd, cashew paste, tomato onion paste. #spicetadka, #nasant360

Chicken Masala

Serves : 4

Preparation Time : 20 minutes

Cooking Time : 40 minutes

Ingredients :

½ kg of cut chicken curry pieces
1 onion chopped finely
1 tomato chopped
1 tsp of ginger-garlic-green chilli paste
1 tsp of red chilli powder
¾ tsp of turmeric powder
7-8 curry leaves
Pinch of hing or asafoetida
2 tsp of oil
Salt to taste
1 tbsp garam masala powder
Coriander leaves for garnishing

For Marination :

½ cup of mint leaves paste
2 tsp of ginger-garlic-green chilli paste
1 tsp of chicken masala
1 tsp of Lemon juice

For the Masala:

1 cup of dry roasted coconut powder or grated coconut
1 sliced onion fried
1 chopped tomato
½ tsp red chilli powder

Method :

Marinate ½ kg of chicken with mint leaves paste, ginger-garlic-green chilli paste, chicken masala and lemon juice and refrigerate it for 30mins.
Grind the fried onion and roasted coconut powder with tomato and red chilli powder without adding water.
Heat a deep bottom pan, add oil and fry the marinated chicken for 1-2 minutes and remove them aside.
In the same pan add pinch of hing, curry leaves and stir for 2-3 seconds
Add the finely chopped onion and stir it continuously till it becomes pink, then add ginger-garlic-green chilli paste and mix it, let it cook for 2-3minutes.
Then add turmeric powder and red chilli powder, mix well and then add 1 chopped tomatoes, let this mixture leave oil.
Then add the grinded masala and close the pan again with lid for another 5minutes, keep the heat on low flame.
Add the fried chicken to the mixture, add salt as required and 1 cup of water and let it cook on a low flame for 15-20 mins.
Finally add 1 tbsp of garam masala powder mix well and let it cook on low flame for 5 more minutes.
Take the pan off the heat and garnish it with coriander leaves.

Veg Fried Rice

2019-11-19T11:35:00.001+05:30

Veg Fried Rice is a quick and easy recipe used by using lots of veggies and left over rice. This is an adaptation of Chinese cuisine and is also made using eggs, paneer, chicken, prawns etc. Veg fried rice tastes great when accompanied with veg/chicken manchurian gravy.

#spicetadka, #nasant360

Veg Fried Rice

Serves : 2

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Ingredients :

2 cup left over long grain rice
¼ cup of green peas
¼ cup of thinly chopped carrots
½ cup of cubed green, yellow and red pepper
¼ cup of spring onion white + green

1 tsp of garlic chopped finely
½ tsp of ginger chopper finely
1 tsp of green chilli chopped finely
1 tsp of green chilli sauce
1 tsp of red chilli sauce
Salt to taste
Water for boiling
Oil for frying

Method :

Heat a deep pan add oil once it is hot add the chopped garlic, ginger and green chillies sauté it for 2-3 minutes, now add the spring onion and sauté for another 3-4 minutes, now add the peas and carrot, stir it and let it cook 5minutes.
Now add the cubed peppers and sauté for another 2-3 minutes.
Add the left over rice and salt, slowly stir it mixing well for 3-4 minutes.
Finally add the green and red chilli sauce mix it well and take it off the heat.
Veg Fried Rice is ready to serve.

Gavar Batata Bhaji

2019-11-09T10:54:00.001+05:30

Gawar or Cluster beans is an annual legume and source of guar gum which is used in food, feed and industrial applications. These beans are low in calorie but good source of dietary fibre, proteins, vitamins and nutrients. Cluster beans are rich in folic acid and are good for pregnant women, it also contains iron and calcium.

#spicetadka, #nasant360

Gavar Batata Bhaji

Serves : 2

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Ingredients :

250 gms of gavar
2 medium size cubed potatoes
1 medium size chopped onion
3 tsp of groundnut powder
1 tsp of Niger seeds powder(optional)

1 tsp of red chilli powder
½ tsp of turmeric powder
½ cup of water
Oil for cooking
Salt to taste
Pinch of asafoetida

Method :

Wash the gavar and pat it dry and cut it in small pieces and keep it aside.
Heat a deep pan add oil and then add pinch of asafoetida and chopped onion stir fry till the onion turns pink, add turmeric powder, red chilli powder, salt and mix it well
Add the gavar and cubed potatoes, half cup of water and cover the pan and let it cook for 15 minutes on a low flame.
Finally add the groundnut powder and niger seeds powder, mix gently.
Gavar batata bhaji is ready to eat with chappati or roti.

Beetroot Mini Paratha

2019-11-07T10:00:00.002+05:30

Beetroot is a root vegetable and is packed with nutrients and is a great source of fibre and vitamins.Beetroot can be roasted, steamed, boiled, pickled or eaten raw in the form of juice, salad, or mixed with flour can make a very healthy breakfast.

#spicetadka, #nasant360

Beetroot Mini Paratha

Serves : 4

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Ingredients :

2 cups of Wheat Flour
1 medium size raw beet peeled and grated
1 boiled potato smashed
1 ½ tsp of ginger-garlic-green chili paste
1/2 tsp carom seeds

Pinch of asafoetida
Salt to taste
1tsp oil
Water if required

Method :

Mix the grated beet with smashed boiled potato, add salt, asafoetida and carom seeds mix well
Add wheat flour to the mixture and knead the mixture to form soft dough, add oil while kneading, add only water if required and then keep it aside for 15 minutes.
Divide the dough in 12 small balls.
Roll it in small thick circles.
Heat the pan and roast the paratha with ghee or oil on both the sides.
Serve with curd.

Bhendi Bhaji

2019-10-17T06:55:00.004+05:30

Bhendi or Okra or Lady finger is long and green and slightly bend vegetable which is rich in fibre, low in calorie and often eaten to relieve constipation condition. It is believed that including bhendi in diet helps to regulate blood sugar level and manages diabetes. Bhendi can be either fried crisp, stuffed or simply saute.

#spicetadka, #nasant360

Bhendi Bhaji

Serves : 2

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Ingredients :

250 gms of bhendi / okra
1 onion finely chopped
1 tsp of finely chopped garlic
1 tomato finely chopped
Pinch of asafoetida
5-6 curry leaves

1 tsp of mustard seeds
1 tsp of cumin seeds
¼ tsp of methi seeds
½ tsp of turmeric powder
1 tsp of red chilli powder
1 tsp of dry mango powder
½ cup of fresh grated coconut
Salt to taste
Oil for frying

Method :

Wash the bhendi and pat it completely dry.
Cut the bhendi in small pieces and keep it aside.
Heat a deep iron kadai or a non-stick pan, add ½ tsp of oil and fry the bhendi till it leaves the stickiness, remove it and keep it aside.
In the same kadai add 2 tsp oil once it is hot add pinch of asafoetida, then the curry leaves, add mustard seeds, methi seeds and cumin seeds once it crackles add the chopped garlic and stir it for few seconds now add the onion and stir it till it changes the color.
Add turmeric powder, red chilli powder, garam masala and mix well, add the fried bhendi and tomato, adjust salt and on a very low flame let it cook for 10minutes, close the kadai with lid.
Once the bhendi is cooked mix the dry mango powder and fresh grated coconut, mix well and let it cook for 2-3 minutes and then take the kadai off the heat.
Bhendi Bhaji is ready to eat with chapatti or phulka.

Aloo Tikki

2019-10-15T10:22:00.002+05:30

Aloo tikki means potato cutlet and is a popular street food and is very easy to make even at home, this aloo tikki is good snack item and one can make various variation by using the aloo tikki. #spicetadka, #nasant360

*Aloo Tikki*

Serves : 2 Preparation Time : 15 minutes Cooking Time : 10 minutes

Ingredients :
4 boiled potatoes peeled ½ cup boiled peas 1 tsp of ginger- green chili paste 1 tsp of lemon juice 1 tsp of coriander powder	1 tsp of cumin powder ½ cup of coriander leaves Salt to taste Bread crumbs Oil for frying

Method :
Take a bowl and mix the boiled potatoes, peas, ginger-garlic paste, coriander leaves, coriander powder, cumin powder and salt. Add 1 tsp of lemon juice. Let the mixture sit for 10 minutes. Then divide the mixture equally in 10 balls, and press softly with palms and dip it in bread crumbs. Heat a non-stick frying pan, add oil, once it is hot, add the pressed balls in the pan, and fry it till golden brown on both the sides. Aloo tikki is ready to eat.

Hotel Karyat Mawal

2019-10-12T12:39:00.002+05:30

Karyat means village and Maval means the direction in which sun sets. Maval is subdivided into 12 sub regions and each sub region is identified by the name of rivers.

Like Nane Maval, Andar Maval, Pawan Maval, Gunjan Maval, Karyat Maval, Kanand Maval, Hirdus Maval, Mose Maval, Velkhand Maval, Korbarse Maval etc.

Hotel Karyat Maval is located in Pune at Sinhagad road, near Donje phata, they serve authentic non veg dishes of that region.

This hotel is popular coming tourist who comes to visit the Sinhagad fort. We ordered their Special Chicken Thali, Special Mutton Bhakri and Special Veg Thali which they serve with a sticky rice yet flavourful called as Indrayani rice.

#spicetadka, #nasant360

Hotel Karyat Mawal

Crispy Karela

2019-10-02T19:33:00.002+05:30

Karela or bitter gourd as the name suggest is bitter in taste and not so popular dish because of the taste but is rich in antioxidants and vitamins low in calories and rich in fiber. Karela juice is good for diabetic patients and it reduces sugar level in blood but it is always advisable to consult a doctor before having the juice. #spicetadka, #nasant360

Crispy Karela

Serves : 2

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Ingredients :

2 long karela or bitter gourd
1 cup of grated coconut
2 onions thinly sliced
¼ tsp of turmeric powder
1 tsp of red chilli powder

½ tsp of fennel seeds powder
1 tsp of dry mango powder
1 tsp of sugar (optional)
Salt to taste
Oil for frying

Method :

Wash the karela and pat it dry and then cut it finely and add 1 tsp of salt and mix it well and let it rest for 1 one hour.
Drain the water from the karela and squeeze the extra water completely and keep it aside.
Heat one iron pan on high heat, add oil and stir fry the karela, lower the heat and cover the pan with lid and stir it occasionally until crisp and then remove it on a plate.
In the same pan add the sliced onion on a medium heat fry the onion till crisp add the turmeric powder, red chilli powder, fennel seed powder, dry mango powder, salt and mix well.
Add the fried karela mix well and then add the grated coconut and sugar (optional) stir it for 2 mins and take it off the heat
Crispy Karela is ready to eat.

Falooda

2019-09-30T10:27:00.003+05:30

Falooda is a delicious beverage loaded with basil seeds added with sweetness of jelly, dry fruits, ice cream and rose syrup. Basil seeds gives a cooling effect and adding them in milk mixed with rose syrup make a good summer drink. Basil seeds helps to relieve digestive problems, constipation and bloating. #spicetadka, #nasant360

*Falooda*

Serves : 4 Preparation Time : 30 minutes Cooking Time : 25 minutes

Ingredients :
½ cup plain vermicelli 4 tsp soaked and drained sabja seeds / basil seeds 1 litre milk 3-4 tbsp of sugar ½ cup of homemade jelly	1 cup water Roohafza or Rose syrup Chopped dry fruits ( almonds, cashew nuts, raisins pistachios) or Tutty fruity ice-cream or any dry fruit ice-cream

Method :
On a medium flame boil 1 litre milk and reduce it to half while stirring continuously. Add sugar to it and keep stirring for 5 mins and then take it off the heat. Let it cool and then refrigerate the boiled milk for 30mins to set it. On a medium flame boil one cup of water, add the vermicelli, once it is cooked remove the hot water, and completely drain it and keep aside Take a long glass, add 1-2 tsp rose syrup then add the drained sabja seed, then add the boiled vermicelli, then add the jelly cut into squares then slowly add the chilled milk and top up with scoop of ice-cream of your choice or simply top up with the dry fruits. Your Falooda is ready to relish.

China Villa

2019-09-20T08:48:00.001+05:30

China Villa this hotel is located at a prime location in Chembur just across the diamond gardens. They serve both Veg and Non veg Chinese, Seafood, Thai. The place is small but the ambience is pleasant with good food. #spicetadka, #nasant360

China Villa

Beetroot Paratha

2019-09-18T08:49:00.003+05:30

Beetroot is a great source of fiber, folate, manganese, potassium, iron, and vitamin. Carrots is also a good source of beta carotene, fiber, vitamin, potassium, and antioxidants and have various health benefits. This colorful paratha is healthy and nutritious and is a good choice for breakfast. #spicetadka, #nasant360

*Beetroot Paratha*

Serves : 5 Preparation Time : 25 minutes Cooking Time : 10 minutes

Ingredients :
2 cups Wheat flour 1 cup grated beetroot ½ cup grated carrot 1 tbsp ginger-garlic-green 1 tbsp finely chopped green chilies 1 tbsp coriander-cumin seeds powder	1 tbsp chopped coriander leaves 1 tsp carom seeds 1 tbsp amchur powder Salt to taste Oil for kneading Ghee / butter for greasing

Method :
Take a big bowl add the wheat flour, grated beetroot, carrot, ginger-garlic paste, green chilies, coriander leaves. Add the coriander-cumin seeds powder, carom seeds, amchur powder, salt and oil and mix all the ingredients well, add water if required. Knead to smooth dough and let it rest for 15minutes by greasing oil on the dough. Divide the dough into 10-12 medium balls and roll the balls and flatten it into circles by dusting wheat flour as required. Heat iron pan or nonstick pan and place the rolled paratha and cook for a minute by flipping sides and cook it on both sides, grease the paratha with ghee or butter. Serve the paratha hot with pickle or raita.

Corn Pakoda

2019-09-16T07:50:00.003+05:30

Corn Pakoda is deep fried snack served with green chutney or tomato sauce, this pakoda are so crisp and tasty and can be enjoyed on a rainy day or a winter day. #spicetadka, #nasant360

*Corn Pakoda*

Serves : 4 Preparation Time : 20 minutes Cooking Time : 15 minutes

Ingredients :
1 ½ cup sweet corn kernels 1 medium onion chopped 2 green chilies chopped 2 tbsp coriander leaves 2 tbsp besan/gram flour 1 tbsp rice flour 1 tsp grated ginger	1 tsp turmeric powder 1 tsp red chilli powder 1 tbsp lemon juice Pinch hing Salt to taste Oil for frying

Method :
Soak the corn and drain them. Grind the corn coarsely do not use water. Take a bowl mix the grinded corn add chopped onion, green chilies, coriander leaves, gram flour, rice flour, turmeric powder, chili powder, ginger, hing and 1 tbsp of lemon juice and salt. Take a deep bottom pan add oil and heat it on a medium flame, drop the pakoda mixture in hot oil and fry the pakoda till crisp and golden. Serve the hot pakoda with tomato sauce.

Soda Bottle Opener Wala

2019-09-13T06:40:00.002+05:30

Soda Bottle Opener Wala is Irani cafe serving some authentic Parsi and Mumbai street food dishes in a unique way. They are located in all metro cities with several outlets.

They have a very quirky decor, funny messages, square tables with table cloths, high-end chairs. Their popular dishes are Salli Boti, Berry Pulao, Veg and Non-Veg Dhansak, Patra ni Macchi which has fish steamed with green chutney in banana leaf, Salli Chicken, Egg Akuri and Parsi style Vegetable Curry. #spicetadka, #nasant360

Soda Bottle Opener Wala

Shepu Dal

2019-09-11T07:27:00.000+05:30

Shepu also known as Dill or Suva is a green leafy vegetable and is loaded with various nutrients calcium, magnesium, iron, vitamins and fiber and also many medicinal properties. Using Shepu leaves in curry enhances the flavor. #spicetadka, #nasant360

*Shepu Dal*

Serves : 4 Preparation Time : 20 minutes Cooking Time : 30 minutes

Ingredients :
1 cup of Shepu cleaned and chopped 4 - 5 green chilies 8 - 10 garlic pods crushed 1 tsp mustard seeds 1 tsp cumin seeds Pinch of hing	1 tsp turmeric powder 50 gm soaked moong dal 50 gm soaked toor dal Salt to taste 1 tbsp ghee Water as required

Method :
Soak the moong dal and toor dal for 30minutes and drain it. Pressure cook the dal with required water for 4 whistles, take off the heat and let it cool, blend the dal with wooden hand blender and keep it aside. Take a deep pot heat ghee on a medium flame, add the mustard seeds and cumin seeds let it crackle add the hing, add crushed garlic pods and green chilies and stir it for 1 minute and add turmeric powder mix it well. Add the chopped Shepu leaves, stir it for 2 minutes. Add the blended dal, salt and water as required, simmer it for 5 minutes on a low flame. Do not cook the dal for long or it will lose the Shepu leaves flavor. Shepu dal is ready to serve with steamed rice.

Shepu Bhaji

2019-09-09T09:33:00.002+05:30

Shepu also known as Dill or Suva is a green leafy vegetable and is loaded with various nutrients calcium, magnesium, iron, vitamins and fiber and also many medicinal properties. Shepu is also used in various salads, pickles, soups and for garnishing. #spicetadka, #nasant360

*Shepu Bhaji*

Serves : 4 Preparation Time : 20 minutes Cooking Time : 8 minutes

Ingredients :
1 bunch of Shepu cleaned and chopped 1 medium onion chopped 4-5 green chilies 8-10 garlic pods crushed	30 gm soaked moong dal 20 gm roasted groundnut Salt to taste Oil for cooking

Method :
Soak the moong dal for 20minutes and drain it. Heat a iron pan add oil, once oil heats up add the crushed garlic pods and saute it for a minute. Add the chopped onion and green chilies mix well and saute on medium flame for two minute. Add the Shepu leaves and the moong dal, add salt and cover it on a medium flame while stirring occasionally for 5 minutes. Shepu bhaji is ready to serve with bhakri or chapatti.

Dry Fruit Vegetable Salad

2019-09-08T21:32:00.001+05:30

Dry fruits Veg Salad is a combination of vegetables with dry fruits which are rich in vitamins, minerals, proteins and fibers. #spicetadka, #nasant360

*Dry Fruit Vegetable Salad*

Serves : 2 Preparation Time : 15 minutes Cooking Time : 5 minutes

Ingredients :
1 cup chopped cucumber 1 small tomato chopped 1 tbsp almond 1 tbsp walnut 1 tbsp cashew nuts	1 tbsp olive oil 1 tbsp lemon juice 2 tsp chopped coriander leaves Salt to taste

Method :
Chop the almond, walnut and cashew nuts and dry roast them and let it cool. Take a big bowl mix the cucumber and tomato, add olive oil, lemon juice, salt and coriander leaves, add the roasted dry fruits, mix it well Nutritious salad is ready to eat.

The Gupshup Cafe

2019-09-07T19:53:00.003+05:30

The Gupshup Cafe is located at Gondia – Balaghat road. This cafe is one of its kind in this area which serves fast food has a very good and clean ambience, famous with the college students and working professional. This cafe give you a feel like a metro cafe though situated in rural area with administrative importance. #spicetadka, #nasant360

The Gupshup Cafe

Solkadi

2019-09-07T18:41:00.002+05:30

Solkadi also known as kokum curry, is a famous drink or curry from Maharashtra, usually eaten along with rice or after meals, it helps improve digestion. #spicetadka #nasant360

Solkadi

Serves : 4

Preparation Time : 30 minutes

Cooking Time : 15 minutes

Ingredients :

12 - 15 kokum
1 coconut grated
1 green chilli
2 cloves garlic

2 tbsp chopped coriander leaves
½ tsp cumin seeds
Salt to taste
Water as required

Method :

Soak the kokum in hot water for 1 hour.
Squeeze the soaked kokum to extract the juice, strain the juice and remove the pods.
In a mixer grinder add the green chilli, garlic, coriander leaves and cumin seeds and grind them to a rough paste and keep it aside.
Grind the coconut and blend it to smooth paste by adding warm water for grinding, strain the blended coconut, you will get a smooth paste. Strain the paste through a fine sieve to extract the coconut milk and keep it aside.
Repeat the process of grinding and extracting till you get the coconut milk, with every repeated process the milk starts turning thinner.
In a bowl add the coconut milk, kokum juice and the grinded paste with salt to taste, stir it and garnish it with chopped coriander leaves.

Chicken Lasagna

2019-09-07T18:35:00.001+05:30

Lasagna is basically stuffed chicken with vegetables layered in several layers with cheese. The best part of this recipe it is keto friendly by using right ingredients without adding carbs and is gluten free. #spicetadka, #nasant360

Chicken Lasagna

Serves : 4

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Ingredients :

200gms Chicken cubes or minced chicken
50gms Curds
½ tsp black pepper powder
1 tsp ginger garlic paste
1 Onion finely chopped
1 tsp red chilli powder
½ turmeric powder
½ tsp garam masala powder
2 tomatoes puree
10-12 Zucchini strips

25gm mushroom
25gm red pepper
25gm yellow pepper
25gm green pepper
2 tsp spring onion leaves
20gm mozzarella cheese or pizza cheese
2 Cheese Slice
Herbs as required
Butter for greasing
20ml coconut oil or butter or ghee

Method :

Marinate the chicken cubes or minced chicken with curd, ginger garlic paste and black pepper powder for one hour, refrigerate.
Chop all the veggies as per desired shape.
Take a deep wok, add coconut oil or butter or ghee, once it is hot add onion and toss it till it changes color, add turmeric powder, red chili powder, garam masala, salt and sauté, add the blanched tomato residue, close the lid and let it cook on medium heat for 20mins until it becomes dry.
Take baking tray grease it with butter on all the sides.
Put a layer of cooked chicken, top it with tomato puree.
Top again with Cheese slices cut into squares.
Cut the zucchini to medium size strips, top this on the cheese layer.
In the same wok saute the veggies for 2-3mins, top the veggies on the zucchini.
Grate the mozzarella cheese or pizza cheese on the top, add herbs on the top (rosemary, oregano, chili flakes)
Bake it for 30mins at 200 degree in OTG.
Chicken Lasagna is ready to eat.

Spinach Cream Soup

2019-09-07T18:29:00.001+05:30

Spinach is a green leafy vegetable with amazing health benefits. It is low in calorie and very good source of nutrients and you can cook and prepare various recipes from spinach. #spicetadka #nasant360

Spinach Cream Soup

Serves : 2

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Ingredients :

200gms Spinach
10gms Butter
1 green Chilly

1 tsp ginger garlic paste
20ml fresh cream
Salt to taste

Method :

Blanch the spinach in 1.5 cups of water with one green chilly for 5mins. Let it cool.
Grind the blanched spinach with 1 tsp of garlic paste and 10gms butter to make a smooth puree.
Heat a deep bottom pan on a medium flame add the puree with 1.5cup water and salt, let it come to boil, add 20ml fresh cream stir it and let it simmer for 2mins. Take it off the heat.
Garnish with fresh cream and black pepper powder, serve it hot.
Spinach cream soup is ready.

Ling's Pavillion

2019-09-01T17:06:00.003+05:30

Ling's Pavillion located at Colaba in south of Mumbai provides authentic Chinese food with good ambience. #spicetadka, #nasant360

Ling's Pavillion

Cauliflower Potato Curry

2019-09-01T12:38:00.004+05:30

Cauliflower Potato curry also known as Aloo Gobi and is famous Indian vegetarian cuisine, the main ingredient cauliflower is high in fiber. #spicetadka, #nasant360

Cauliflower Potato Curry

Serves : 4

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Ingredients :

2 medium potatoes chopped
1 cup cauliflower florets
1 large onion
4 to 5 garlic cloves
½ cup grated dry or fresh coconut
½ cup tomato puree
2 cups water

1 bunch of curry leaves
1 tbsp of cumin seeds
1 tbsp of mustard seeds
1 tbsp of red chili powder
1 tbsp kitchen king masala
¼ tbsp of turmeric powder
pinch of asafoetida
Salt to taste
Oil

Method :

In a large pot warm the oil until shimmering, add chopped onion and garlic cloves stir until golden brown, add the grated coconut and stir it until it changes the color. Take this mixture off the heat and let it cool then grind to smooth paste adding water as required.
Now in the same pan on a medium flame add oil and temper the curry leaves, asafoetida, cumin seeds, and mustards seeds let it crackle, and then add turmeric powder and red chili powder, mix well add the cubed potatoes and cauliflower florets, mix well and close the lid and let it cook for another 4 to 5 minutes, add the tomato puree and the grinded mix well, add salt and 2 cups of water, close the lid and let it cook for another 20min on a medium flame.
Finally add kitchen king masala and cook for another 2 minutes and take off the heat.

Baked Potatoes

2019-09-01T12:27:00.001+05:30

Baked potatoes is a starter usually served with cheese dip, butter or with roasted meat. It is crisp from outside and soft from inside. #spicetadka, #nasant360

Baked Potatoes

Serves : 2

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Ingredients :

2 big potatoes
¼ tsp turmeric powder
1 tbsp chili powder
1 tbsp coriander powder

1 tsp chaat powder
Oil
Salt to taste

Method :

Peel the potatoes and cut it in cubes, add turmeric powder, chili powder, coriander powder, oil and mix well.
Preheat the oven to 200 degree.
Take the baking tray and add the ready mixture to it and bake the same for 20 minutes or until browned and crisp
Garnish it with chaat powder.
Baked potatoes are ready to eat, serve hot.

Aluwadi

2019-09-01T11:36:00.001+05:30

Alu Wadi is popular Maharashtrian dish made using colocasia leaves and chick pea flour as the main ingredients and prepared during special occasions and festivals. It is relished as a starter, side dish or as a tea time snack. #spicetadka, #nasant360

Aluwadi

Serves : 2

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Ingredients :

3 to 4 taro leaves or colocasia leaves
2 to 3 green chilies
½ cup of gram flour
½ cup of grated coconut
½ tsp of turmeric powder
½ cup of coriander leaves
½ cup of soaked split chickpeas for 4hours
1 tbsp coriander powder

1 tbsp of cumin seeds
1 tbsp of sesame seeds
1 tbsp of red chili powder
1 tbsp ginger garlic paste
1 tbsp of lemon size tamarind paste
1 tbsp of jaggery
Salt to taste
Water as required
Oil for shallow frying

Method :

Wash the colocasia leaves and remove the stem, reverse the leaves and flatten the leaves one by one with the help of roller pin.
Strain the chickpeas and remove the water, grind it along with green chilies, grated coconut and cumin seeds, make it to smooth paste without adding water.
To this mixture add the gram flour, coriander leaves, sesame seeds, turmeric powder, red chili powder, ginger garlic paste, tamarind paste, jaggery, salt and water as required, it should be thick enough to spread the same on the leaves.
Take the bigger leaf first, on the reverse side spread this mixture evenly and then take another leaf on the reverse side again spread the mixture, repeat this for 2 more leaves.
Fold the sides of the leaves first and then roll it altogether and tie it with thin cooking string.
Heat the steamer with enough water and place this roll on the steamer plate, let it cook for 20 minutes on a medium low heat.
Let it cool, it is advisable to keep it in fridge for 30 minutes, remove the string and then slice it into small round pieces and shallow fry it.
Garnish it with coriander leaves, you can also temper this with sesame seeds and mustard.

Makhana Ladoo

2019-08-31T11:09:00.001+05:30

Makhana Ladoo also known as Lotus seed ladoo or fox nut ladoo, is healthy, nutritious and good for sugar free cravings. #spicetadka, #nasant360

*Makhana Ladoo*

Serves : 15 – 20 Preparation Time : 30 minutes Cooking Time : 10 minutes

Ingredients :
2 cups Makhana roasted 1/3^rd cup Almond roasted 1/4^th cup Pista roasted 1/4^th cup Walnut roasted	20 - 22 deseeded dates 4 tsp ghee 1 tsp cardamom powder 1 tbsp desiccated coconut

Method :
Take a pan and heat 4 tsp ghee and cool it down. In the same pan roast the almond for few seconds, remove it in a plate, then roast the pista, walnut and deseeded dates remove all of them in a plate and let it cool. Roast the makhana till it turns crispy and let it cool. Grind the dry fruits coarsely - almond, pista, walnut and dates one by one and remove it in a large bowl. Coarsely grind the makhana. Mix all the grinded ingredients together, add the cardamom powder and desiccated coconut, add ghee and mix it all together and bind the ladoo, applying ghee on palm, give it a round shape. Sugar free ladoo are ready.