Sheetal Kamat

Few days back I made 'Khatakhata' - a special mixed vegetable dish from konkani cuisine. It needs pumpkin and I looked for it through all grocery stores, super markets, indian stores but every one said its out of season. But Wholes food had canned pumpkin and I thought of giving it a try. But when I opened the can I found that it was mashed one and not cubed ones. So I couldnt use that in the khatkhata. (Yes recipe will come for it when I cook it next time as this time I forgot to take pics). Then I was looking for all pumpkin recipes that can use puree of Pumpkin and found that cupcakes use them. So finally after reading lot I came up with this my version. Once it started baking it spread so much of aroma that I just couldnt wait for them to get ready. What a nice way to eat Pumpkin :)

Pumpkin Almond Cup Cakes
2 cup Pumpkin Puree
3 Cup Maida
1 Cup Butter
1.5 Cup Brown Sugar
1/2 Cup Castor Sugar
2 Spoon Baking Powder
1/2 Spoon Baking Soda
1/2 Cup Milk
1/2 Spoon Cinnamon Powder
1/2 Spoon Cloves Powder
1/2 Spoon Nutmeg Powder
1/4 Cup Almond Sliced
1/2 Spoon Pistachio Essence
2 Eggs

  • Sieve through Maida, baking powder, baking soda few times.
  • Mix Nutmeg powder, cinnamon powder and cloves powder. Keep aside
  • In a bowl, beat butter, brown sugar and castor sugar together untill mixture is fluffy and sugar is completely mixed
  • Add in each egg at a time and beat them into the mixture.
  • Now add the sieved maida-bakingpowder mixture little at a time till completely accomodated. Stir with a spatula and dont use blender here.
  • Add milk and mix well. Mixture will thin down a little
  • Add pumkin puree and pistacheo essence and mix gently using the spatula
  • Mix in the almonds except few to decorate in the batter.
  • Preheat the oven to 350F/180C
  • Grease the cup cake trays and fill in the mixture upto 3/4th level in each cup
  • Garnish with remaining almonds
  • Bake in the oven on 350F/180C for 20 minutes. Knife inserted should come out clean.

If you are using fresh pumkin, just steam the pumkin and then mash it in mixie. I guess that should work too.
Made around 16 medium sized cup cakes

Sheetal Kamat

I was thinking about something new yet simple for dinner yesterday. I thought of parathas as ajoy loves it.. But then I didnt want to cook something that we always eat.. So came up with this idea. Turned quite nice.

Carrot Paratha
1.5 Potato
2 Cup Grated Carrots
2.5 Cup Wheat Flour
1 Spoon Red Chilli Powder
3/4 Spoon Corriander Powder
1/4 Spoon Carom Seeds
1/2 Lemon
Salt to taste

  • Mix wheat flour, salt to taste and 2 spoons of oil.
  • Add water to it and make the dough. It shouldnt be too loose or too tight.
  • Add another couple of spoon of oil and knead well and keep aside for half an hour atleast.
  • Cook potatoes in the pressure cooker and let them cool
  • Mash the potatoes and mix with carrots
  • Add red chilli powder, salt, corriander powder, carom seeds and lemon juice. Mix well.
  • Prepare the balls of small lemon size out of this mixture
  • Make same size balls from the dough and prepare the cup shape.
  • Stuff the carrot ball in the cup shape dough and close the ball. Roll the paratha
  • On medium flame, heat the tawa and cook the paratha from both sides till brown. Spread few drops of oil while its cooking.
  • When completely done apply few drops of ghee and serve with pickle and/or curd

I prefer to use only few drops of ghee at the end of cooking of paratha but if you like you can fry them in ghee itself.

Sheetal Kamat

Right now we get so many variety of berries out here that I thought it would be a good idea to try out this cake.

Very Berry Cake
3 Cups Maida
4 Spoon Baking Powder
2 Eggs
1 Cup Butter
1 Cup Sugar
3/4 Cup Milk
2 Cup Rasberry
2 Cup Blue Berry
3/4 Cup Black Berry
6-8 Strawberries
Salt to taste

  • Mix the butter and sugar with the handheld mixer.
  • Add Egg and mix again till thick and smooth paste
  • Sieve the maida, baking powder and salt together.
  • Preheat oven to 350F/180C
  • Add the maida-baking powder mixture in to the egg-butter-sugar mixture with constant mixing using handheld mixer
  • When the complete maida and baking powder mixture is mixed it would be quite thick. Add milk and mix well
  • Add all the berries (used whole berries except for stawberries which i chopped in to four pieces as they were big ones) and mix with a spatula
  • Grease the baking pan and pour in the mixture.
  • Bake for 35 minutes at 350F/180C

I used powdered sugar so that it can dissolve in quickly.
Also I used the fresh fruits directly from fridge so that they dont over cook.
You can also use frozen berries available in the market. I might try freezing the fresh berries and using them unthawed next time.
Also I used salted butter and added salt to so it tasted little extra salt. So if you are using salted butter dont use salt or vice-a-versa.

Sheetal Kamat

We get lots of corn out here and I think its good source of fiber and roughage :) So we eat in abundance. But its normally after roasting it and sprinkling salt and lemon. This time I decided to try something different with it and here is the recipe I came up with.

Corn Sikh Kabab
4 Cobs with the corn
2 Potatoes
4 Spoon Corn Flour
6 Cloves of Garlic
2 Green Chillies
1 Onion
1/4 Cup Corriander Leaves
Salt to taste
Butter or Ghee

  • Add water to corn and cook over medium flame for around 25 minutes or till the corn is cooked. Keep aside to cool down
  • Pressure cook potato in the cooker and keep aside to cool down
  • In a mixie grind garlic, green chillie and onion to smooth paste
  • Grate the corns, Mash the potatoes and mix them
  • Add the grinded mixture, finely chopped corriander leaves, corn flour and salt to taste.
  • Make the elongated kababs from this mixture.
  • Preheat oven to 400F/200C
  • Grease the baking tray with butter/ghee and spread the kababs
  • Bake at 400F/200C for 15 minutes
  • Flip the sides of the kabab and bake for another 15 minutes. Server with tomato ketchup

While making the mixture I tried to use less spicess as possible so that i can retain the taste of the corn and it worked well with hint of onion-garlic-chilli paste. But if you like you can add other masalas as well.
Just for completeness, the given quantity of corn flour worked best for my kabab mixture to be firm. You can add more or use less according to the consitency of the mixture.
You can also cook the kababs over tawa on medium to low heat but oven cooking worked best as i could manage other work while it was getting cooked :)

Sheetal Kamat

Almost a month back I got the big pineapple from costco. I just remembered mom's pineapple muramba and thought of giving it a shot. Called up mom and asked for recipe.. And it turned out that it was quite easy to make it and hence prepared that night immediately :)

Pineapple Muramba
5 Cups Fresh cut Pineapple
3 Cup Water
1.5 Cup Sugar

  • Mix pineapple pieces with water such that it barely submerges pineapple
  • Cook the mixture over medium flame keeping a lid till pineapple are cooked.
  • Strain the mixture and separate out pineapple and water
  • In same water mix the sugar and bring to boil
  • With constant stirring keep heating water over medium flame till it becomes 1 string consistency syrup
  • Now add pineapple pieces and boil once again
  • Let it cool down and refrigerate in the fridge

The muramba needs to be stored in fridge and it would stay for few months.
Good side dish to eat with chappati/paratha
I dont like too much of sugar syrup and hence the above recipe gives very less sugar syrup mixed pineapple muramba.. If you like you can add another cup of water + 1/2 cup of sugar to get traditional version which has more liquid

Sheetal Kamat

Ajoy loves gobi so we always have it at home. This time I thought of trying something different that the usual preparations and end up preparing this dish

Aalu Gobi
2 Potatoes
1 Gobi
1/2 Spoon Mustard
1 Spoon Jeera
1 Spoon Jeera Powder
1 Spoon Corriander Powder
1 Spoon Red Chilli Powder
1/2 Spoon Garam Masala
1/4 Spoon Turmeric Powder
1/4 Spoon Powdered Sugar
Corriander Leaves for garnishing
Salt to taste

  • Peel the potatoes and cut them in cubic shapes
  • Separate out the florets of medium size from the gobi
  • Heat oil in a pan and let the mustard and Jeera splutter in the oil.
  • Add potato pieces and gobi florets in the oil and cook on medium flame with constant stirring.
  • After 5 minutes add turmeric powder and keep cooking
  • When the potato and gobi is almost done, add corriander powder, jeera powder, red chilli powder, garam masala, powdered sugar and salt. Mix well and cook till completely done
  • Garnish with finely chopped corriander leaves

This simple dish gives different flavour than the tomato gravy kind of gobi preparation. The vegetable is quite dry and goes well with phulkas or parathas.

Sheetal Kamat

I had prepared this couple of weeks back but got the chance to post now.. The item was amazingly crispy and tasty :) Yet a quick prepartions :)

Crisp Indianised Hash Brown
2 Potatoes
1 Green Chilli
1/4 Cup Cucumber Pickles
A pinch of Black Pepper Powder
Salt to taste

  • Grate the potatoes and wash them with lots of water to remove all starch.
  • Drain all the water from the grated potatoes and let them dry on a paper towel
  • Mix the grated potatoes with finely chopped green chillies, picled cucumbers, black pepper powder and salt.
  • Heat the tawa and spread ghee to coat it.
  • Spread the potato mixture on the tawa to form a thin layer
  • Cook on medium flame on both sides till the colour turns to brown

I used the medium sized grater for this so that the pototo pieces arent too thin/thick. Thicker version will not give as much crisp as this one did.
The green chillies gave it nice firy - spicy touch

Sheetal Kamat

Bhel being one of my favourite snacks we end up preparing it often. I also prefer it during outings :) Preparing it at some nice picnic spot is the best, easiest and tastiest food :)

6 Cup Churmura
2 Cup All in One Mixture
1 Cup Shev
1 Cup Boondi
1 Cup Navaratna Mix
1.5 Cup Tamarind
2 Cup Jaggery
2 Green Chillies
1 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
4-5 Dates
2 Onions
2 Tomatoes
1/2 Cup Corriander Leaves
Salt to taste

  • Soak the tamarind and dates in water for an hour or so
  • Grind the mixture with jaggery, red chilli powder, green chilli, jeera powder and salt
  • Strain the mixture and keep it aside
  • In a big pan mix churmura(puffed rice), navaratna mix, all in one, shev, finely chopped onion, tomatoes and corriander leaves. Mix well
  • Add the tamarind mixture prepared earlier and Mix well
  • Garnish with boondi and serve immediately

Garnish it with Raw Mango pieces during mango season. It would be more fun :)
Its good idea to make the bhel in batches so that it doesnt become soggy while serving it.
I normally prefer to keep some tamarind mixture aside instead of mixing the full quantity. That helps giving the personal touch :) The taste depends on what one likes.
Very good item for picnics and parties. You can keep everything ready and mix all of the items just before eating

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