Kitchen Ghar🏠

Steamed Sabudana Khichdi Steaming sabudana before tempering makes the khichdi non-sticky, light, and fluffy. Here’s how to make it: Steamed Sabudana Khichdi Recipe: Ingredients:   1 cup sabudana (sago pearls)  ½ cup roasted peanuts (coarsely ground)  1 medium potato (optional, boiled & diced)  2 green chilies (finely chopped)  1 teaspoon cumin seeds (optional) 8-10 curry leaves (optional) 1 tablespoon ghee or oil  ½ teaspoon salt (or to taste)  ½ teaspoon sugar (optional)  1 teaspoon lemon juice  2 tablespoons fresh coriander leaves (optional, chopped)  Preparation: 1. Soak and Prep Sabudana:  Rinse sabudana under running water until the water runs clear.  Soak it in just enough water to cover it for 4-5 hours or overnight.  After soaking, drain any excess water and let it sit for 15-20 minutes.  Add salt and mix.  2. Steam the Sabudana:  Lightly grease a steamer plate or line it with a banana leaf....

Shev Bhaji Shev Bhaji is a popular Maharashtrian dish made with crispy shev (deep-fried chickpea flour noodles) cooked in a spicy, tangy, and flavorful tomato-based gravy. It is a delicious comfort food often enjoyed with bhakri (jowar or bajra flatbread) or chapati. Shev Bhaji Recipe: Ingredients: For the Gravy:   2 onions, chopped 2 tomatoes, chopped 1/2 cup coconut, grated 4-5 garlic cloves 1-inch piece ginger 2 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon garam masala 1 teaspoon coriander powder 1 teaspoon cumin powder 1 tsp goda masala (optional but adds an authentic flavor)  1 cup water  Salt to taste  Fresh coriander leaves (for garnish)  1 cup thick shev (barik shev can get too soggy)  Instructions:  Heat 1 teaspoon oil in a pan. Add chopped onions, garlic, ginger, coconut, poppy seeds (if using), tomatoes and sauté for a couple of minutes. Let it cool off and then grind it. In a pa...

Pav Bhaji Pav Bhaji is a popular Indian street food dish that originated in Mumbai. It consists of a spicy, mashed vegetable curry (bhaji) served with buttered, toasted bread rolls (pav). The dish is known for its rich flavors, vibrant color, and buttery taste. Pav Bhaji Recipe: Ingredients: For Bhaji (Vegetable Curry):   2 large potatoes (boiled and mashed)  1 cup cauliflower (finely chopped)  1½ cup green peas  1 small carrot (finely chopped)  1 small capsicum (finely chopped)  1 large onion (finely chopped)  2 tomatoes (finely chopped)  1 teaspoon ginger-garlic paste  2 tablespoons butter  1 tablespoon oil  1 teaspoon cumin seeds  1 teaspoon red chili powder  1 teaspoon turmeric powder  1½ tablespoons pav bhaji masala  Salt to taste  1 cup water  1 tablespoon lemon juice  2 tablespoons chopped coriander leaves  For Pav (Bread Rolls):   8 pav buns  2 tablespoons butter  1½ t...

Avocado Rice with Roasted Broccoli Here’s a simple and flavorful recipe for a Avocado Rice with Roasted Broccoli : Steps: 1. Prepare the Roasted Broccoli  2. Prepare the Rice 3. Prepare Avocado chutney  Instructions: Prepare ingredients: 1. Prepare the Roasted Broccoli: Preparation: Cut the broccoli into evenly sized florets to ensure even cooking. Fill a large pot with water and add a pinch of salt.  Bring the water to a boil. Add the broccoli florets to the boiling water. Boil for 2-3 minutes, or until the broccoli is bright green and tender but still slightly crisp. Avoid overcooking to preserve nutrients and texture.  Drain the broccoli and keep aside  For Roasted Broccoli: Ingredients: 1 tablespoon olive oil 1/2 small onion, diced (optional) 2 garlic cloves, minced 1 teaspoon ground cumin (optional) 1/2 teaspoon chili flakes  1/4 teaspoon smoked paprika (optional) Salt and pepper to taste Instructions: Heat olive oil and butter in a pan over ...

Karalyachi Rassa Bhaji Here’s a traditional Maharashtrian-style recipe for Karalyachi Rassa Bhaji (Bitter Gourd Curry in a Spiced Gravy): Ingredients: For the Bitter Gourd: Bitter gourds (karela/karle): 4 medium Salt: as needed (to reduce bitterness) Water  For the Rassa (Gravy): Onions: 2 medium, finely chopped Garlic: 4-5 cloves,  Ginger: 1-inch piece,  gratedGreen chilies: 2-3, slit Curry leaves: 8-10 Coriander leaves: for garnish Roasted Peanuts : 2 tsp Sesame seeds: 2 tsp Roasted Chana dal : 2 tsp Cumin Seeds : 1 tsp Coriander seeds :1tsp Fennel Seeds : 1 tsp Spices: Turmeric powder: 1/2 tsp Red chili powder(or kanda lasun masala): 1 tsp Garam masala: 1/2 tsp Goda masala (optional): 1 tsp Tamarind pulp: 1 tsp (or a small piece soaked in water) Jaggery: 1 tsp (adjust to taste) Salt: to taste Asafoetida (hing): a pinch Water:1.5 to 2 cups Oil: 3 tbsp Preparation Steps: 1. Prepare the Bitter Gourds: In a warm water add bitter gourds, salt and let them rest for 20-30 min...

Puri Bhaji Puri Bhaji is a classic Indian dish made up of two main components: puri (deep-fried, fluffy bread) and bhaji (a spiced potato curry).   Here’s how to make  Puri Bhaji: For the Puri Ingredients:   Whole wheat flour: 2 cups  Cumin seeds 1/2 tsp Chili flakes 1/2 tsp  Kasuri methi 1/2 tsp Salt: 1/2 tsp  Water: as needed (for kneading)  Oil: for deep frying  Method:   In a mixing bowl, combine whole wheat flour, cumin seeds, chili flakes, kasuri methi, and salt.  Gradually add water and knead into a stiff, smooth dough. Cover and let it rest for 20 minutes.  Divide the dough into small balls and roll each into small, round discs.  Heat oil in a deep pan. Once hot, gently slide one puri into the oil. Fry on medium-high heat until it puffs up and turns golden. Flip and cook the other side.  Drain on a paper towel and repeat with the remaining dough.  For the Bhaji (Potato Curry) Ingredients:   Potatoes: 4...