Vegetable Kolhapuri

This is a spicy curry

A)   Wash and cut veggies in medium chunks, green pepper (1 nos) + carrot (1 nos) + french beans (10 nos) + small potato (1 nos)

Next wash and separate cauliflower florets (1 cup) + Green peas (½ cup)

B)  Deep fry each vegetable (except green peas), in turns starting with potatoes and keep each fried veggie aside.

C)   Prepare masala : Keep a pan on medium heat add (1 tbspn) oil + roast  (1 tbpsn) sesame seeds + (1 tbspn) peanuts + (1 tbspn) dry coconut + (1 tbspn) fresh coconut + red chillies (3 nos) + coriander seeds (1 tbpsn) + cumin seeds (1 tspn) + garlic (2 nos) + ginger( ½ inch) + onion diced (½ cup) + tomatoes diced (3 nos). Roast all of  them on medium heat. Cool the mixture. Next blend this roasted mixture in a smooth paste.

D)   Next to a pan on medium heat, add (3 tbspn) oil, quickly throw in star anise (1 nos) + big cardamom (1 nos) + cinnamon (½ inch) + red chilli (1 nos) + turmeric (1/4 tspn) + Kashmiri red chilli powder (1 tspn) do not burn them take care. Then add masala paste (Part C). Stir. Now add coriander powder (1 tspn) + cumin powder (1 tspn) + water (2 cups) + ghee (1 tbspn).  Mix well. Close the pan lid and let this mixture cook on low heat for 2 mins until it secretes oil.  Now at this stage add all of the fried veggies (Part B) + salt to taste or as required. Mix well. Close the pan lid and let this curry cook for another 2 mins on low heat.

E)   Garnish with coriander or fried red chilly.  Serve hot with chapati or naan bread. 

Recipe: Vegetarian, contains nuts (optional)

Preparation time : 20 mins

Cooking time : 20 mins

Serves : 4

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Spinach and potato in buttermilk

This healthy and simple recipe makes me happy

A) First job, wash and chop spinach (250 gms), wash and chop (1 nos) small potato in small chunks and keep them aside.

B) Next prepare the butter milk: (1 cup natural yoghurt preferably sour) + (3 cups) water, give it a good mix in a blender. Sieve.  To this buttermilk add (1 tspn) chaat masala + (1 nos) chopped green chilly + (2 tbspn) chick pea flour + (1 tbspn) fresh coconut. Mix again in the blender quickly.

C) Then keep a pan on medium heat, add (2 tbspn) olive oil, when the oil is warm, add (1 tspn) cumin seeds + (2-3 nos) chopped garlic + (½ inch) chopped ginger + asafoetida (1 pinch). Let this mixture crackle. Next add chopped potato and chopped spinach. Add turmeric (¼ tspn) + cumin powder (1 tspn) and coriander powder (½ tspn). Mix well, close lid and let it cook for few mins on medium heat until spinach and potatoes are soft but not mushy. Add the above buttermilk mixture (part B), + (1 tbspn) crushed peanuts. Keep stirring continuously until smooth curry and until small liquid bubbles start popping up. Add salt (1 tspn or to taste) and mix + close lid and cook for 1 min on low flame until creamy texture. Remove the pan from heat now and keep aside.

D)  Finish with seasoning: - in a small pan on high heat add oil (2 tbspn) + (1 nos) garlic chopped + (1 tspn) black mustard seeds, let them crackle + (1 tspn) red chilli powder. Take this mixture away from heat, add this hot seasoning to the curry pan and close the lid. 

Serve hot with rice.

Tips:

 Stirring continuously is required and very important

Add salt towards the end. 

Recipe: Vegetarian, contains nuts (optional)

Preparation time : 20 mins

Cooking time : 20 mins

Serves : 5

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Carrot, date and walnut cake

This is a simple recipe and this cake has an instant eat me appeal.

I start off by gently mixing dry ingredients 

Dry ingredients:

Sieve in a large bowl: 2 cups flour + 1 cup brown sugar (I made without sugar as dates were sweet) + 1 tsp baking powder + ½ tsp baking soda + 1 tsp cinnamon powder +1/2 tsp nutmeg powder + ½ tsp salt.

To dry ingredients add 1 ½ cup coarsely grated carrots + ½ cup chopped walnuts (or just simply break them)

Them moving on to 

Wet ingredients:

Soak for 15 mins (1 cup) dates in ½ cup boiling water and 1/4 cup warm milk. Dates will become tender, just smash them. When this mixture cools down, add ½ cup olive oil. Next whisk 2 eggs (or replace eggs with buttermilk or milk or curd 1 cup) and add them to the wet mixture. Then add Vanilla essence ½ tsp.

Mix wet ingredients with electric blender if required.  

Next gradually add dry ingredients to the wet mixture and combine everything. Just smoothly fold, don’t over mix. 

Spoon the mixture in greased and lined cake tin. (Line the cake tin bottom with circular parchment paper)

Then gently tap the cake on kitchen platform to level the batter. 

Preheat oven to 180 degree celsius.

Bake at 180 degree celsius for 45-50 mins or until baked. (Baking time varies with oven, so just bake until the toothpick inserted in centre comes out clean).

Remove from the oven and cake tin.Then leave it to cool on a wire rack. 

Made with rich carrots, sticky dates and crunchy walnut, this cake is a good tea time treat . Enjoy.

Recipe: Contains Egg

Preparation time : 30 mins (includes 15 mins soaking time)Baking time : 45-55 minsServes : 10

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.