Healthy recipes Archives - Krishna Kotecha's Recipes

Thechwani

Posted on October 12, 2019Leave a comment

Preparation time 10 minutes

Cooking time 20 minutes

For 4 persons

Ingredients:

Oil 1 tbsp

Cumin Seeds 1 ts

Mustard Seeds ½ ts

Ginger-Garlic-Chilli Paste ½ ts

Onion chopped 1

Tomato chopped 1

Potato peeled and chopped 1

Daikon (Mooli) chopped 1

Black Eyed Beans soaked 1 cup

Salt to taste

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Corinader-Cumin Powder 1 ts

Garam Masala 1 ts

Fresh Coriander Leaves 1 tbsp

Steamed or Boiled Rice for serving

Method:

Take chopped Potato and Daikon in a beating bowl and beat well. Keep a side.

Heat Oil in a pressure cooker on high flame. Add Cumin Seeds and Mustard Seeds. When spluttered, add Ginger-Garlic-Chilli Paste and chopped Onion. When sautéed, add chopped Tomato. When sautéed, add beaten Potato and Daikon. Milx well. Add soaked Black Eyed Beans. Mix well.

Add Salt, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder and Garam Masala. Mix well.

Cover the lid of pressure cooker. Pressure cool to 2 whistle.

Leave pressure cooker to cool down.

Open pressure cooker, Mix well slowly taking care of not mashing the stuff. Remove from pressure cooker in a serving bowl.

Sprinkle Fresh Coriander Leaves.

Serve with Steamed or Boiled Rice.

Daikon is not just for Salad…Cook and Enjoy the Flavour…

Khas Kash Badam ni Khir / Almond Kheer

Posted on October 5, 2019Leave a comment

Preparation time 5 minutes

Cooking time 10 minutes

Serving 1

Ingredients:

Ghee 1 ts

Poppy Seeds 2 tbsp

Milk 1 cup

Condensed Milk 2 tbsp

Almond Paste 1 tbsp

Almond Chips ¼ cup

Cardamom Powder ¼ ts

Almond Chips and Holy Basil Leaves for garnishing

Method:

Heat Ghee in a pan on low flame.

Add Poppy Seeds and roast well.

Add Milk and boil while stirring occasionally.

Add Condensed Milk, Almond Paste, Almost Chips and Cardamom Powder and continue boiling on low-medium flame while stirring occasionally to prevent boil over until it becomes little thick.

Remove it in a serving bowl.

Garnish with few Almond Chips and 1 or 2 Holy Basil Leaves.

Serve Hot and Fresh.

Enjoy Healthy and Energising Almond Kheer.

Tender Coconut Laddu

Posted on September 28, 2019Leave a comment

Preparation time 10 minutes

Cooking time 10 minutes

Servings 5 Laddu

Ingredients:

Cream ¼ cup

Sugar ¼ cup

Tender Coconut ½ cup

Coconut Milk Powder 1 cup

Colour Sugar for garnishing

Paper cake cups for serving

Method:

Take Cream and Sugar in a pan and put it on low flame. Stir occasionally. When it thickens, add Tender Coconut and continue cooking on low flame for 5-7 minutes while stirring occasionally. Add Coconut Milk Powder and continue cooking on low flame while stirring. When it thickens, remove the mixture in a bowl. Leave it to cool down.

If it is not thick enough to be looking lumpy to shape Laddu, add little more Coconut Milk Powder and mix well.

Make number of Laddu (balls) of prepared mixture.

Coat each Laddu with Colour Sugar.

Put each Laddu separately in Paper cake cup.

Serve Fresh for better taste. Can serve refrigerated too.

Too Tender…Too Creamy…Too Juicy…Just to Swallow… Tender Coconut Laddu…

Mooli Salsa / Daikon Salsa

Posted on September 21, 2019Leave a comment

Preparation time 5 minutes

Cooking time 5 minutes

For 2 persons

Ingredients:

Oil 1 ts

Garlic Buds 5-6

Green Chilli chopped 1-2

Onion chopped 1

Daikon (Mooli) chopped small 1

Capsicum chopped 1

Tomato finely chopped 2

Salt to taste

Fresh Coriander Leaves ½ cup

Tomato Ketchup 2 tbsp

Vinegar 1 ts

Tabasco Sauce ½ ts

Oregano 1 ts

Chilli Flakes 1 ts

Nachos for serving

Method:

Heat Oil in a pan. add Garlic Buds, chopped Green Chilli, Onion, Daikon and Capsicum. When sautéed, add chopped Tomato and Salt. Mix well. Cover the pan with a lid. Cook on low flame for 7-8 minutes. Remove the pan from flame and leave it to cool down.

Then, take cooked stuff in a bowl of chopper. Chop partially.

Add Fresh Coriander Leaves, Tomato Ketchup, Vinegar, Tabasco Sauce, Oregano and Chilli Flakes. Chop again well.

Top Nachos with this Salsa for better taste.

Sparkle the Taste of Nachos with Daikon Salsa…

Kashmiri Baingan – Seb ki Sabzi – Kashmiri Apple Curry

Posted on September 14, 2019Leave a comment

Preparation time 5 minutes

Cooking time 10 minutes

For 2 Persons

Ingredients:

Oil 2 tbsp

Egg Plants (Bengan) 3

Green Apples 2

Clove Buds 3

Cardamom 2

Cinnamon 1 small piece

Asafoetida Pinch

Red Chilli Powder Kashmiri 1 ts

Fennel Seeds Powder 1 ts

Dry Ginger Powder ½ ts

Turmeric Powder ½ ts

Pomegranate Granules Powder ½ ts

Sugar ½ ts

Salt to taste

Fresh Coriander Leaves for garnishing

Method:

Cut Egg Plants and Green Apples wedges. Keep a side.

Heat Oil in a pan. Pan fry Egg Plant wedges in heated Oil. When pan fried, remove and keep a side.

Put the same heated Oil pan on low flame. Add Clove Buds, Cardamom and Cinnamon. Meanwhile, in a small bowl, take Asafoetida Powder, Kashmiri Red Chilli Powder, Fennel Seeds Powder, Dry Ginger Powder, Turmeric Powder, Pomegranate Granules Powder, Sugar and Salt and mix well. Add this mixture in the Oil and other spices in the pan on low flame. Add little water and continue cooking on low flame while stirring occasionally. When water evaporates and Oil starts to separate, add Green Apple wedges and sauté. Add pan fried Egg Plants wedges and little water. Stir occasionally. Cook until excess water evaporates.

Remove it in a serving bowl.

Sprinkle Fresh Coriander Leaves.

Serve Hot with Kashmiri Roti or Steamed or Boiled Rice.

Mostly, It is cooked as in feast.

It is one of the most traditional recipes in Kashmir as it is prepared specially on Shraddh (Pitru Paksh / Days when Hindus pay homage to ancestors).

Dal ka Kachch

Posted on September 7, 2019Leave a comment

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

For Pakodi:

Skinned-Split Gram (soaked & crushed) 1 cup

Skinned-Split Red Lentils (soaked & crushed) ¼ cup

Garlic Paste 1 ts

Onion finely chopped 1

Green Chilli finely chopped 2

Red Chilli Powder ½ ts

Turmeric Powder ½ ts

Salt to taste

Fresh Coriander Leaves 1 tbsp

Oil to deep fry

For Gravy:

Mustard Oil 1 tbsp

Panch Phoron 1 ts

(Fenugreek Seeds, Fennel Seeds, Black Mustard Seeds, Cumin Seeds and Nigella Seeds)

Dry Red Chilli 2

Cinnamon Leaf 1

Onion Paste of 2 Onion

Ginger Paste ¼ ts

Garlic Paste ¼ ts

Red Chilli Powder 1 ts

Coriander-Cumin Powder 1 ts

Turmeric Powder ½ ts

Salt to taste

Tomato finely chopped 1

For Tempering:

Ghee 2 ts

Cumin Seeds ½ ts

Garam Masala ½ ts

Fresh Coriander Leaves for garnishing

Method:

For Pakodi:

In a bowl, take soaked-crushed Skinned-Split Gram and soaked-crushed Skinned-Split Red Lentils. Add Garlic Paste, finely chopped Onion, finely chopped Green Chilli, Red Chilli Powder, Turmeric Powder, Salt and Fresh Coriander Leaves. Mix very well. It will become stiff loaf.

Heat Oil to deep fry on medium flame. Put number of small sized lumps in heated Oil and deep fry to dark brownish. Flip occasionally to fry all sides well.

For Gravy:

Heat Mustard Oil on low-medium flame. Add Panch Phoran, Dry Red Chilli and Cinnamon Leaf. When crackled, add Onion Paste and Garlic Paste. When sautéed, add Red Chilli Powder, Coriander-Cumin Powder, Turmeric Powder and Salt. Continue sautéing and add finely chopped Tomato and continue sautéing. Add 1 glass of water and cook. When water starts to boil, add prepared Pakodi and mix well taking care of not crushing Pakodi. Leave it on low flame.

Meanwhile prepare Tempering on another flame.

For Tempering:

Heat Ghee in a pan on low flame. Add Cumin Seeds. When crackled, add Garam Masala and stir on low flame for 30-40 seconds only.

Pour this Tempering in Gravy which is still on low flame. Mix well.

Remove from flame.

Take it in a serving bowl.

Sprinkle Fresh Coriander Leaves for garnishing.

Serve hot with Roti and Rice.

Enjoy Unique Taste of Dal…Dal ka Kachch…Given by Our Loving Bihari Babu…

Modak Payasam

Posted on September 1, 2019Leave a comment

Preparation time 20 minutes

Cooking time 15 minutes

For 4 Persons

Ingredients:

Milk 3 cup

Sugar 4 tbsp

Fresh Coconut shredded ½ cup

Jaggery 2 tbsp

Cardamom Powder ¼ ts

Rice Flour ½ cup

Ghee 1 tbsp

Mixed Nuts for garnishing

Method:

Take Milk in a clay pot. Add Sugar and pinch of Cardamom Powder. Put the pot on high flame to boil Milk. Keep it a side to use later.

Take shredded Fresh Coconut, Jaggery and pinch of Cardamom Powder in a non-stick pan and sauté it on low flame. When sautéed, leave it to cool down.

Then, prepare number of balls of prepared Coconut mixture.

Take ½ cup of water in a pan and put it on medium flame. Add Ghee in it. When Ghee is melted and water is hot, remove the pan from flame.

Take Rice Flour in a bowl. Add prepared hot water with Ghee gradually as needed to knead semi stiff dough. Knead it very well.

Set prepared Rice Flour dough in small modak moulds. Stuff them with prepared Fresh Coconut balls. Prepare all small modak.

Put the pot of Milk again on medium flame. When Milk starts to boil, add all prepared Modak in boiling Milk. Boil it until Modak are cooked well. Stir occasionally to prevent Milk boiling over.

Leave it to cool down to normal temperature.

Add Mixed Nuts.

Celebrate Birthday

Our Venerable Lord Ganapatti Bappa

with his

Favourite Modak

prepared in

Kerala Style…Modak Payasam…

Ammini Kozhukattai

Posted on August 31, 2019Leave a comment

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

Ingredients:

Rice Flour ½ cup

Ghee 1 tbsp

Oil 2 ts

Mustard Seeds ½ ts

Cumin Seeds 1 ts

Skinned-Split Black Gram 1 ts

Curry Leaves 4-5

Dry Red Chilli 2

Green Chilli finely chopped 1

Fresh Coconut Powder 1 tbsp

Fresh Coriander Leaves 1 tbsp

Fried Cashew Nuts 1 tbsp

Salt to taste

Method:

Take ½ cup of water in a pan and put on high flame to boil. When it starts to boil, add Ghee in it. When Ghee is melted completely and water is boiled well, remove the pan from flame.

Take Rice Flour in a bowl. Add Salt and ½ ts of Cumin Seeds. Mix well. Knead semi stiff dough adding boiled water with Ghee gradually as needed. Knead it repeatedly very well.

Prepare number of small balls of prepared dough.

Steam all prepared balls in a steamer.

Heat Oil in a pan. Add Mustard Seeds, ½ ts of Cumin Seeds, Skinned and Split Black Gram, Curry Leaves, Dry Red Chilli and finely chopped Green Chilli. When spluttered, add prepared Rice Balls, Fresh Coconut Powder, Salt, Fresh Coriander Leaves and Fried Cashew Nuts. Mix well taking care of not crushing Rice Balls.

On Holy Occasion of

Ganesh Chaturthi

Offer to Our Adorable God…Ganapatti Bappa…

Mohanthal

Posted on August 23, 2019Leave a comment

Preparation time 10 minutes

Cooking time 20 minutes

For 10 servings

Ingredients:

Gram Flour coarse 1 cup

Ghee 1 cup

Sugar ¾ cup

Milk ¾ cup

Saffron threads 4-5 soak in water

Cardamom Powder ½ ts

Almond chips and Pistachio chips for garnishing

Method:

Take ¼ cup Milk in a pan. Add 1tbsp of Ghee. Lukewarm it.

Take coarse Gram Flour in a mixing bowl. Add lukewarm Milk-Ghee mixture. Mix very well. Press prepared mixture all around to make its surface hard. Leave it for 1 hour.

Crack the mixture not leaving any lump and sieve it thick.

Take remaining Ghee in another pan. Melt it on low flame. Add thick sieved mixture and roast it on low flame to pinkish.

Add ½ cup Milk and continue cooking while stirring occasionally until Ghee starts to separate around.

Leave it a side.

Take Sugar in another pan. Add water to cover Sugar in the pan. Put it on low-medium flame, stir it occasionally. Cook it to 2-3 string syrup.

Add prepared roasted Gram Flour mixture. Mix well.

Add soaked Saffron and Cardamom Powder. Mix well.

Take prepared stuff in a flat surfaced steel plate. Spread it well and press making the surface of stuff of the same level and hard.

Sprinkle Almond chips and Pistachio chips to garnish.

Leave it to cool off.

Make cut of size and shape of your choice.

Remove pieces and store to serve when you wish.

Can be stored at room temperature in an airtight container for 15 to 20 days.

MOHANTHAL is a more than traditional Indian Sweet. Even it is referred in the stories of the era of The Lord Krishna, i.e. 5000 years ago.

MOHANTHAL is also described and believed to be one of the most favourite sweet of The Lord Krishna.

MOHANTHAL is used as one of the offerings to The Lord Krishna.

The Lord Krishna is our eternal Friend, Philosopher and Guide through out our lives for thousands of years. So, MOHANTHAL does not need any other reason to be made in our own kitchen by ourselves.

So, My All Dear Friends…Just Enter in Kitchen…Now…Go on to prepare MOHANTHAL…

Thekua

Posted on August 22, 2019Leave a comment

Preparation time 10 minutes

Cooking time 20 minutes

Servings 10

Ingredients:

Jaggery ¾ cup or 150 gm

Ghee 2 tbsp

Whole Wheat Flour 2 cup or 300 gm

Cardamom Powder ½ ts

Fennel Seeds ½ ts

Dry Coconut shredded ½ cup or 50 gm

Oil to deep fry

Clove buds for garnishing

Method:

Take Jaggery, Ghee and ½ cup of water in a pan and put it on medium flame and remove from flame when Jaggery is dissolved.

Take Whole Wheat Flour in a bowl. Add Cardamom Powder and Fennel Seeds. Mix well. Knead stiff dough adding prepared Jaggery water gradually as needed.

Take a small lump of prepared dough, make a ball of it and tap and pamper with palms to shape it small thick round.

Put little shred of Dry Coconut in the middle of it and wrap it and make a ball. Press it lightly between two palms to flatten it.

Put it in Thekua mould and press to shape it.

Repeat to prepare number of Thekua from prepared dough.

Just press lightly one Clove bud on each Thekua for garnishing.

Heat Oil for deep frying on low flame. Deep fry all Thekua on low flame to dark brownish to make them crunchy. Flip them while deep frying to get them fried well both sides.

Serve hot or leave them to cool down and store to serve anytime later.

Enjoy Bihari Cookies…Thekua…

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