Kirti's Home Recipes

My experiments and experiences with cooking vegetarian food

Sunday, 28 October 2018


kelfulachi kadhi


Ingredients


Name Quantity
Kelful / Banana flower 1
Hirvi mirchi / Hari mirch / Green chilli 2
Miri / Kali mirch / Black pepper 4
Jeera / Cumin seeds 1/4 teaspoon
Khobra / Grated coconut 1 bowl
Ambat taak / khatti chanch / Sour buttermilk 1 bowl
Tel / cooking oil 2 teaspoon
Rai /mustard seeds 1/4 teaspoon


ingradients

This recipe takes about 30 minutes of preparation time and serves up to 2 to 3 persons.


Steps to make Kelfulachi kadhi

  • Peel banana flower till it becomes white in colour

banana flowerpeeling layers

  • Cut it in to half

half cut

  • Make a slit and remove the white part

slit flowerwhite flowerseparated flower

  • Cook the white part in pressure cooker and take one whistle, after this the colour of flower will change in to black.
  • Grind chilli, coconut, black pepper, boiled banana flower and cumin seeds in to fine paste by adding 1/4 glass of water

grinded mixture

  • Heat a pot add cooking oil and mustard seeds

DSCN9125

  • When it start to sputter add above paste and let it come one boil

Add mixtureDSCN9134

  • Turn off the flame and let it cool completely
  • Add salt and buttermilk and stir well

DSCN9137


The kadhi is ready to be served with rice.

Saturday, 25 August 2018

koshimbir

Ingredients


Beetroot 1
Kanda / Pyaz / Onion 1 small
Mith / Namak / Salt 1/4 teaspoon
Sakhar / Sugar 1/4 teaspoon
Green chilli 1
Khobra / Grated Coconut 2 tablespoon
Limbu ras / Lemon juice 1 tablespoon


ingredients


This recipe takes about 10 minutes of preparation time.


Steps to make Beetroot koshimbir / Salad

  • One beetroot can server up to 5-6 people. Here I have taken 1/2 portion of the beetroot.

beetrootcut beetroot 

  • Peel the skin off, wash and grate the Beetroot.

peeled beetroot

  • Mix Chillies, grated Coconut, Salt and Sugar.

kneeding

  • Add Beetroot, Lemon juice and Onion and mix together.

koshimbir


The koshimbir is server with Rice as a side dish.

Saturday, 4 August 2018

kanda chutney

Ingredients

Kanda / Pyaz / Onion 1 medium size
Dry Chilli 2
Chinch / Tamarind 1/2 teaspoon
Gul / Gudh / Jaggery 1/2 teaspoon
Khobra / grated Coconut 1 cup appx. 100 grams
Mith / Namak / Salt 1/4 teaspoon

Ingredients


The dish is very easy to make and hardly takes about 10 minutes of preparation time.


Steps to make Kanda chutney

  • Make small pieces of Onion.
  • Optionally, you can dry roast the chillies to enhance the taste of chutney.
  • Put all the ingredients in the mixer, add little bit water and grind till  it turns into a smooth paste.


The dish is to be served with Chapathi or Bhakri which are two different versions of Indian breads.

Sunday, 6 May 2018

vangiche bharit

This is a Zero oil recipe. Brinjal (Eggplant) is called as Vangi in Marathi or Baingan in Hindi. The dish is also called Baigan ka Bharta in Hindi. It has nice smoky flavor.

Ingredients

Vangi / Baingan / Brinjal 1
Imli ka pulp / Tamarind pulp 1 tablespoon
Green chilli 2
Khobra / Grated coconut 3 tablespoon
Onion 1 medium size
Salt 1/2 teaspoon

Ingredients

This dish takes about half an hour to make.


Steps to make Vangrache Bharit

  • Wash and dry Brinjal.

washed brinjal

  • Apply 2-3 drops of oil to it and make 4-5 slits with the help of knife.
  • Roast Brinjal on medium flame on all sides for about 5 minutes.

Medium roast

  • Roast Brinjal on low flame on all sides for about 5-7 minutes.

Low roast

  • The skin will be burnt completely and the Brinjal would become soft due to heating. When the Brinjal starts to secret juice it is an indication that it is time to remove it from the flame.
  • When Brinjal gets cool peel it very gently.

peeled brinjal

  • Mash all the Brinjal pulp and then add all the remaining ingredients.

mashed brinjal 

  • Now mix everything nicely with hands.

vangiche bharit

Vangyache Bharit is generally served as a side dish along with rice. Some people prefer to eat the dish with Bhakri.

Saturday, 10 March 2018

Mthi bhaji

Methi or Fenugreek vegetable is available in all the seasons. It tastes bitter but when you make it with Jaggery and crushed ginger garlic it becomes very tasty. It is one of the simplest vegetables to make and takes just about 15-20 minutes of cooking time.

Ingredients

Methi / Fenugreek 1 bunch
Crushed Adrak / Ginger 1 inch
Crushed Lasun / Garlic 2 cloves
Gul / Jaggery 2 tablespoon
Khobara / Grated coconut 3 tablespoon
Hari Mirch / Green Chillies 2
Namak / Salt 1/4 tablespoon
Cooking Oil 2 tablespoon


Ingradients

Steps to make Methichi bhaji

  • Clean and wash methi bhaji thoroughly, chop it finely.

Methi leaves

  • Heat kadhai add oil and let it become hot reduce the flame to low, add ginger garlic and green chilli sauté for 2 minutes.

sauted ingradients

  • Add methi bhaji mix well and sprinkle 2-3 tabelspoon water. Cover it for 5 minutes and stir in between. Make sure not to add too much of water.

Add methi

  • Mix all remaining ingredients coconut, salt, jaggery and cover it again. Cook for another 5 minutes till bhaji becomes soft and dry.

Add all ingradients

  • Serve the vegetable with rice and curry.

Mthi bhaji

Sunday, 4 March 2018

karetyachi koshimbir

People do not prefer Bitter Gourd / Karela due to its bitter taste. It has many heathy nutrients. Here is an authentic Goan recipe called Karetyachi Koshimbir. Bitter Gourd is called Karete in Konkani and Karale in Marathi language. Koshimbir is a general term used for salad or raita as it is called in Hindi.


I hope you will also fall in love with Bitter Gourd after tasting this. The recipe takes about 30 minutes of preparation time. Note that the marinated bitter gourd slices needs to be additionally kept aside for at least 3 hours. Also use thick frying pan.


Ingredients

Karli / Bitter gourd 250 gms
Namak / Salt 1 & 1/2 teaspoon
Sakhar / Sugar 1/2 teaspoon
Khobara / Grated coconut 5 tablespoon
Green chilli 2
Hing / Asafoetida 2 pinch
Ambat Dahi / Sour Curd 100 gms
Cooking oil 2 tablespoon


Steps to make Karetyachi Koshimbir

  • Wash and scrape bitter gourd.

scraped bitter gourd

  • Cut them lengthwise. Clean the seeds and pulp part with help of spoon.

seeds removed

  • Cut them in thin slices of about 0.25 inches in width.

sliced

  • Marinate with salt and keep it aside for about three hours.

marinate with salt

  • Knead the mixture which helps to release water. Squeeze all the water. This helps to reduce the bitterness.

squeeze water

  • Heat pan on medium flame and add 2 tablespoon oil, when it gets hot put all bitter gourd and mix well .

fry bitter gourd

  • Stir in between for 10 minutes.

roast 1

  • Reduce the flame to low and let it roast for another 10 minutes while stirring in between.

roast 2

  • Grind coconut and green chillis in mixer or grinder to form a coarse mix.
  • When bitter gourd is roasted completely transfer in bowl and let it cool for about 5-10 minutes.
  • Mix curd, hing / Asafoetida, Sugar , Coconut and Chilli mixture all together and mix very well.

mix karetyachi koshimbir

Serve the Koshimbir with a healthy meal of rice and curry.



Sunday, 11 February 2018

Veg cutlet

Not many people including kids as well as adults like to eat Beetroot. In this recipe of veg cutlet I am using Beetroot and hope you will like it. The cooking time for this recipe is about 1 hour.

Ingredients

Batate / Potatoes 3 medium size
Gajar / grated Carrots 1 cup
Beetroot 1 cup
Kothimbir / Coriander leaves 2 tablespoon
Mirchi powder / Chilli powder 1/4 teaspoon
Garam masala 1/4teaspoon
Adrak / Grated Ginger 1/4 teaspoon
Jeera / Cumin seeds 1/4 teaspoon
Chat masala 1/2 teaspoon
Namak / Salt 1 teaspoon
Samolina 50 gms
Oil for shallow frying 6-8 tablespoon

This recipe can be used to make 10 to 12 cutlets.

Ingredients

Steps to make Veg Cutlets

  • Wash and boil potatoes. Drain them immediately to remove moisture, otherwise cutlet mixture will become too soggy.
  • Heat kadhai / frying pan and add 1 tablespoon of oil
  • When oil becomes hot add cumin and grated ginger and saute for 1 minute on low flame.
  • Add grated Carrot and Beetroot and mix well. Cover and cook it for 5 minutes.

grated carrot and beetroot

  • When the mixture becomes soft, add garam masala and chilli powder and cook for 2 more minutes.

mixture with Garam masala

  • Leave this mixture to cool down.
  • Peel Potatoes and mash them well and add Beetroot and Carrot mixture, salt, chat masala, coriander and mix well.

mix potatoes corriender salat chat masalacomplete mixture

  • Mix 2 pinch salt in Semolina.
  • Make small patties of cutlet mixture and roll it nicely in Semolina.

cutlet patties patties rolled in semolina

  • Heat pan put 2 tablespoon of oil and spread it evenly.
  • Arrange all cutlets on it and put 2-3 tablespoon of oil.

frying cutlets cutlets with oil

  • When cutlets becomes brown from both sides remove them.

fried cutlets

  • Serve hot cutlets with mint chutney and sauce.

cutlets with Sauce and mint chutney