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Sunday, 31 August 2014

Sponge Gourd fritters / gilki k pakode 

Sponge Gourd fritters / gilki k pakode

Sponge gourd /Gilki 2 ( peeled and cut into thin roundels or square shape)
Besan /Gram flour 1/2cup
Red chilli powder 1/2 teaspoon
Salt to taste
Oil for deep fry


Mix the besan , red chilli powder and salt.Add just enough water to make a batter, niether too thin nor too thick, kind of medium.Heat oil in a kadai.Coat each gilki slices /sponge gourd,into batter one by one.Deep fry 1 or two piece at one time, so that they fry evenly and shape stays. .Deep fry them till golden brown, and crisp.Remove on paper napkin , Plating place the fried sponge gourd on the plate.ready to eat serve hot with ketchup or chutney .

Saturday, 30 August 2014

Ganesh Chaturthi Special Chatai Karanji / Chatai Gujiya

1/2 cup khoya
2cup maida
Oil for deep fry
1tablespoon roasted rawa
4tablespoon mix chopped dry fruits
4tablespoon sugar powder
Water as needed
Food colour 2 drop (i use dark pink colour)

 In a big bowl add 1 cup maida 1tablespoon oil and rub it into flour using your fingertips.Knead dough adding little water at a time. And keep aside now in another bowl knead maida dough and add food colour into it . Let dough rest it for 20 to 30 min

 heat a pan add 1teaspoon of ghee or oil and roast the dry fruits then add khoya ,rawa and mix well turn off the flame and add sugar powder mix well ,,let it cool down

 Now divide the dough it into equal portions, make smooth ball and flatten and roll it evenly into circle.(make white and pink circle )
Cut both the circle into 1/2 inches as show in a picture
Place the long strips horizontally and weave the short strips vertically.

Weave the remaining vertical strips, securing their ends to the top and bottom horizontal strips chatai is ready

Now roll another circle (same size of chatai circle)place it over the chatai ,
Place stuffing into the center seal it properly,
so it dont open up while frying.
Make all the chatai gujiya
Now heat a oil in a kadai and fry gujiya one by one on a low medium flame fry till it become golden and crispy ,
take out in a paper and store in an airtight container when completely cool.Enjoy
Kritika's cuisine..

Thursday, 28 August 2014

tangy peas & potato rice / allahabadi tehri

 2 cups Basmati rice (wash and soaked in water for 30 min)
1/2cup fresh green peas
2 medium potatoes cut into cubes
1cup tomatoes chopped
 2 tablespoons oil
 1 onion chopped fine
 1teaspoon ginger & garlic paste
 2 teaspoon coriander powder/ pisa dhaniya
 1 teaspoon cumin/jeera
 1 tablespoon garam masala
1teaspoon turmeric /haldi
2 bay leaves
inch of cinnamon stick
1 black cardamom
2 green cardamom
4 cloves
1/2 teaspoon red chilli powder
Salt to taste
4 cup water
 Heat a oil in a pressure cooker add bay leaves ,cloves ,cardamom, black cardamom,cinnamom, cumin seeds stir it a while then add chopped onion, stir it for 2 -3 min now add ginger & garlic paste saute it until the onions ,ginger &garlic paste turns light brown ,now add chopped tomato saute it for 2-3 min then add all dry masales ,peas& potato and mix well saute it for 2 min, now add rice (drain the waterthen add rice) salt to taste , mix all ingredients well pour 4 cup water ,Cover the led of pressure cooker and keet in on medium low flame cook it for 2 whistles (or depend on ur cooker )its take 15 min to cook ,,after whistles wait to cool down (10min.) Open it stir rice gently mix all garnish it with chopped green coriander leaves.ready to serve ,,,serve hot with raita enjoy Kritika's cuisine.

Friday, 22 August 2014

singhare ka atta ki puri dupki mar aalu ki sabji

For puri
 1 1/2 cup singhare ka atta / water chestnut flour
1 cup boiled mashed potato
1 teaspoon rock salt
1/2 teaspoon jeera / cumin (optinal)
Sunflower oil / peanut oil for frying puri
Water if requried


In big bowl, mix together mashred potato,water chestnut flour/singhare ka aatta, rock salt, mix well using fingers,knead dough till smooth.(add water if  requried) Divide into small ball size, and roll rounds ona plastic sheet/ board.heat oil in a kadhai Fry puri one at a time, holding them under the oil on first side until they puff, Turn & fry till light brown & place on paper dish to absorb excess oil.  

Dupki mar aalu ki sabji

4 medium boiled potato cut into cube size
 1 cup tomato puree
 1 teaspoon cumin/jeera
1 green chilli chopped
1 tablespoon ń£reen coriander leaves finely chopped
 Rock salt to taste
 1 teaspoon sunflower oil/ peanut oil
2    cup water  


  Heat a oil in a  pan /kadhai add cumin once jeera craked add green chilli &  tomato puree stir it for 3 -4 min ,now add the potatoes and rock salt stir it for 1 min now add 2 cup of water and mix well. Bring to a boil,garnished with the green coriander.serve hot with singhade ki puri  enjoy Kritika's cuisine..

Thursday, 14 August 2014

Garlic & red chilli chutney / mirchi lahsun chutney pud

Garlic & red chilli chutney / mirchi lahsun chutney pud are very common and popular dish in maharashtrians ... it is hot spicy in taste .This goes very well with varan bhaat/ dal & steam rice, bhakari & thalipit

Garlic cloves/ lehsun ki kali 15 -20
Red chilli / khadi lal mirch 30 - 35
Coconut powder/ dry copra chura 1/2cup
Salt to taste
Jeera / cumin seeds 1 teaspoon

For tempering
Hing / asafoetida a pinch
Rai /mustard seeds 1/2 teaspoon
curry leaves 5 -6 leaves


combine garlic , red chilli , coconut powder &salt and grind with the hlep of grinder.
For tempering /tadka
Heat oil in a pan add asafoetida ,mustard seecz ,curry leaves should get fried but don't burn them.
Mix tadka into garlic & chillli chutney .
Garlic & red chilli chutney / mirchi lehsun chutney pud is ready to serve you can store this chutney in air tight container for 15- 20 days.

Tuesday, 12 August 2014

moong daal halwa

The rich, delicious popular dessert very famous in north india .Simple and easy to cook moong daal halwa absolutely delicious ..
Moong daal halwa
 Dhuli moong dal /spilt husked yellow mung lentils 1 cup 
Sugar 1 cup
Ghee /clarified butter 1 1/ 2cup
Milk 2 cup 
Condensed milk 1 tablespoon
Cardamom powder 1 /2 teaspoon
Kesar /saffron 4 -6 threads ( soaked in 1 tablespoon water or milk )
Almonds blanch & sliced10-12


soak the moong dal in enough water overnight or for 4 to 5 hours. drain and grind the moong dal in a grinder to a smooth paste .u can use some water .(do not use much water to make paste . Heat a ghee in a pan add moong daal paste stir well keep on moong daal mix in a low flame. Keep stiring getting lumpy and then starts breaking down and getting separated with the fat releasing from the sides. break the lumps ,stir till golden brown colour ,now add cardamom powder mix well , pour milk & condensed milk and stir till they are thoroughly incorporated and the halwa is of dropping consistency now time to add sugar, soaked kesar & chopped almonds mix well sugar should be dissolved in it ,stir it till dropping consistencecy . Ready to serve hot garnish it with almond and keasar 

Saturday, 9 August 2014

fusilli pasta in spinach sauce, cheesy white sauce and fresh tomatoes sauce .


3cup fusilli pasta

(In a large pan boil water with pinch of salt add fusilli pasta cook according instructions given in packet .)

Fusilli pasta in spinach sauce
1cup boiled pasta
1/2 cup baby spinach puree( blanch in hot water with pinch of salt for 2 to 3 minutes and make pureed )
1 garlic clove
30g grated parmesan chesse
Salt to taste
1/2teaspon red chili flakes
1 teaspoon oilve oil
1/2lemon juice
In a blander add spinach puree , lemon juice,paemesan cheese,chili flakes, some salt,garlic,make a smooth paste (sauce) of it.
Now heat olive oil a pan add chopped garlic ,stir it a while add boiled pasta. Pour spinach sauce stir until well coated. Season with salt, red chilli flakes,oregano. Ready to serve

Fusilli pasta in cheesy white sauce

 Cheesy white Sauce
1cup bolied pasta
1 teaspoon butter
1 cup milk
1 teaspoon maida
1 teaspoon of spread chesse(optinal)
1 cube of cheese (i use amul)
1/4 teaspoon red chilli flakes
salt a pinch

In a pan add butter when it melt and add the maida, stirring, for a minute on medium-low heat now add milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then low the flame, add the grated cheese and chesse spread and stir until melted and smooth.white sause is ready . In heat another pan add garlic chopped ,stir it a while add boiled pasta. Pour white sauce over the pasta and stir until well coated. Season with salt, red chilli flakes,oregano. Ready to serve

Fresh tomato saucefusili pasta
 1 cup boiled fusilli pasta
 1 /2 cup fresh tomato puree
2 garlic clove
1 teaspoon dried basil
1teaspoon olive oil
  salt to taste
Sugar 1/4teaspon
Heat olive oil in a pan add chopped garlic stir it ,add tomato pure stir it for 2 min now add salt , sugar ,dried basil ,Pour fresh tomato sauce over the pasta and stir until well coated. Season with salt, red chilli flakes,oregano. Ready to serve
Enjoy Kritika's cuisine.

Sunday, 3 August 2014

Moogode / moong dal pakode

1 cup dhuli moong dal
1/4 cup chana dal
1/4 tsp Baking powder
1/2 tsp cumin seeds
1 tsp grated Ginger
1 medium onion finely chopped
1 or 2 green chilli finely chopped
1 tablespoon chopped green coriander
Oil for deep fry

Clean, wash and soak the dals for 5 hours and Its size to almost double during soaking,rinse water from a blender, blend the dal to very smoothy texture. Use only as little water as needed to blend. Transfer it to a large bowl and add onions,chillis ,ginger paste green coriander , cumin seeds,salt and baking powder ,Mix all ingredients together well and wisk the batter until it turns light, it take about atleast 4-5 minutes for wipping the batter. Heat a oil in kadai /pan (for deep fring) drop small balls of dal batter in oil with fingers or u can use spoon. Fry it on medium flame , fry till light golden brown and crispy.Then take them out on kitchen paper.serve hot with tomato sauce or green chutney .enjoy Kritika's cuisine.

Saturday, 2 August 2014

Flax seeds &whole wheat flour red velvet pancake by use left over rasgullas sugar syrup

1/2 cup flax seeds ( dry roasted & make a fine powder using a blender)
1 cup whole wheat flour
1 cup left over rasgullas sugar syrup or 1/2 cup granulated sugar
1/2 cup milk or as requied for batter con
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1tablespoons red food color


 Mix in a bowl together the wheat flour,flax seeds powder, cocoa powder,baking powder.Whisk / fold left over sugar syrup into the flour mix until just smooth . nonstick pan add little oil/ butter.Pour pancakes batter of whatever size or shape as you like. Cook first side until bubbles form on top, then flip and cook other side until it, too about a min ,after both sides of the pancake are cooked, remove the pancake , drizzled some chocolate sauce on top.ready to serve enjoy Kritika's cuisine.

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