FRIED OKRA

 

FRIED OKRA

50 Okra ( fresh and tender)

1  onion chopped

1 tomato chopped

1 teaspoon garlic paste

2 tablespoon darya powder ( roasted chick peas powder)

2 tablespoons ground peanuts

2 teaspoons red chili powder

1/2 teaspoon turmeric powder

1 1/2 teaspoons salt

1 teaspoon sugar

1/2 teaspoon amchur powder

1 tablespoon dhana jeeru ( coriander + cumin seeds powder)

1/4 cup cilantro chopped

2 tablespoons oil

Oil for deep frying okra

 

Wash okra, wipe with kitchen towel. Slit the okra in the center and pull out the seeds. Deep fry the  okras on medium heat until little tender, set aside.

 

 

 

Heat the oil in the skillet, add onions and sauté  until they become translucent. Add garlic paste and sauté for about 30 seconds add chopped tomatoes and cook till they become soft and mushy. Add all the above dry ingredients and stir all together. Add fried okra  into the mixture and gently mix until all the masala mixture coats the okra. Cook for about 2 minutes. Serve hot.  Serve with chana daal and roti.

 

PANEER FRIED RICE

PANNER FRIED RICE

 

2 cups rice ( cooked)

1/4 cup bell paper cubes

1/4 cup carrots cubes

1 onion chopped

1 teaspoon finely chopped ginger

1 cup paneer  crumbled

2 tablespoons oil

2 tablespoons soy sauce

1 tablespoon vinegar

1 1/2 teaspoon salt

3 to 4 green chilies finely chopped

 

 

Heat the oil in the skillet. Place the chopped onion’s and sauté till translucent. add ginger, mix well. add the vegetables  and stir fry until the vegetables are little tender.  Add salt, soy sauce, vinegar, chilies, paneer and cooked rice. Give it a toss, stir fry until heated through and well combined. Paneer rice is ready to be served.

 

 

 

 

 

 

KHICHI FRITTERS

KHICHI FRITTERS

1/2 cup rice flour

1/4  cup dhokra flour

2 cups water

2 tablespoons carrot cubes

1 tablespoon bell paper cubes

1 teaspoon ginger paste

2 teaspoons chili paste

1 teaspoon salt

1/4 teaspoon cumin seeds

1 teaspoon sesame seeds

1/4 teaspoon soda by carb

handful cilantro chopped

Bread crumbs for coating

2 tablespoons corn flour for slurry

Oil for deep frying

Prepare a slurry with water and corn flour and set aside.

 

 

 

 

 

In a large pot put water ,add all above ingredients  except cilantro, rice flour and dhokra flour .  Boil the water, turn the heat  on a low flame.Add  rice flour , dhokra flour , cilantro  and mix well .Turn the heat  off. Mix khichi until nice and  smooth. Divide into equal portions and prepare small balls. set aside. Heat the oil and dip the prepared khichi balls in the corn slurry ,roll over the bread crumb and fry the bhajyas until golden brown and crispy. Drain on a paper towel, transfer in  serving plate and serve hot with chutni of your choice.

 

 

 

KATLU # 2

KATLU

Here is my second version of katlu. My bhabhi Nayana Kotecha is a very good cook. Both of us made katlu yesterday, thank you Nayana for sharing your recipe.

Ingredients

3 cups wheat flour

2 1/4 cups jaggery

2 1/2 cup ghee melted. or as needed. ( clarified butter)

1 teaspoon cinnamon powder

1 teaspoon clove  powder

2 tablespoons black pepper

3 tablespoons sunth ( dry ginger powder)

1 tablespoon fenugreek powder ( methi)

1 cup gund (crushed)

1/2 cup   grated coconut

1 teaspoon turmeric powder

2 cup crushed almonds and pistachio’s

4 tablespoons batrisu ( herbpowder) optional.

1 tablespoon poppy seeds ( khaskhas)

1 teaspoon nutmeg powder

1  teaspoon saffron

1 teaspoon cardamom powder

 

Method

In a heavy bottom pan or non stick pan add ghee once ghee is melted add the wheat flour and stir the mixture on a medium heat until golden brown. When its cooked add the crushed gund and mix well for 30 sec and add all the above ingredients except jaggery. mix all together for about a minute, and turn the heat off. Add the grated  jaggery mix until its blended well .Make sure you don’t have any lumps. Pour in a greased tray and spread the mixture evenly and dab  with spatula. Let it set for about 30 min and cut into desired shape.

Note : You can get the batrisu from any Indian grocery shop. Batrisu is a blend of 32 kinds of herbs .

 

TOPRAPAK ( Coconut Ice Hearts)

 

Pink Coconut Ice Hearts for our Cutiepie (toprapak)

 

 

So we have a cute lil grand niece, the newest addition to the Kotecha family.  My brother’s son Arpan and his wife Neha are now proud parents to this most amazing bundle of joy. Congratulations to you both!

Shubh kamna to my brother Nilesh and bhabhi Nayana on becoming young Grandparents, of course Hongera to Alok and Hiral as you are now aunt and uncle to the newest of the Kotecha girls.

As is tradition, new births are celebrated with mithai and this baby girl’s welcome is celebrated by the distribution of pink coconut ice (toprapark)  and barfi.  I made toprapak as it is a sweet that most people in our family like it.  It is also one of my favorite things to create especially when my brother and bhabhi are around.  I suggest you try this simple yet delicious recipe if you like coconut, as I am sure you will be licking your fingers with delight and want more.  So here is the recipe :

 

1 can condensed milk

3  cups coconut grated

1/2 cup mawa

1/2 cup milk

In a heavy bottomed pan, combine grated coconut, milk, and condensed milk. Cook the mixture on a medium heat stirring continuously for about 15 minutes, scraping sides and stirring constantly until the mixture thickens and leaves the sides of the pan. Add the grated mawo, mix well and turn the heat off. Pour the mixture in the  greased tray and spread evenly with spatula. Let it cool for about 20 minutes and cut them in to squares. I have used a cookie cutter to  form these heart shapes.