Air-potato Barnyard Millet Pulao

Barnyard Millet pulao or bhagar khichdi is a spicy dish commonly prepared in Maharashtra during fasting seasons. I have used air-potatoes in this recipe just as we use normal potatoes. 

I have used air-potatoes in this recipe just as we use normal potatoes.

Air potatoes are a good source of flavonoids, which are powerful antioxidants with anti-inflammatory benefits and has many other medicinal value. 

RECIPE

Serves 2

Prep time nil

Cook time 15 min

Tools: mortar pestle, kadai, Pressure cooker.

INGREDIENTS 

Barnyard Millet/ bhagar 1/2 cup

Air-potatoes 250 g

Salt

Peanuts 2 tbsp

peanut oil 3 tbsp

makhana 1/4cup

green chillies 3

cumin seeds 1 tsp

METHOD 

Air-potato

Wash air-potatoes throughly and chop into chunks, in 4 to 6 pieces.

Add to cooker with water and pressure till 3-4  whistles.

In a kadai  roast peanuts till brown spots appear. Spread them on a tray, cool a little, rub and remove skin and coarsely crush.

Prick knife and check if the air-potatoes has cooked. Remove the skin by pulling it. chop in smaller chunks and keep aside.

Add some oil and roast makhana till they are crunchy, for about 4 minutes.

Heat oil in kadai, add chillies cumin seeds and roast for few minutes.

Add millet and roast for 4-5 minutes.

Add rock salt and water. Cover the pressure cooker with lid and cook until 2 whistles. Let it cool naturally and open the lid.

Add crushed peanuts and roasted makhana. Mix well.

Serve with a cup of curd or as is.

Thanks for visiting 🌼😊

Kachcha Chivda

Presenting Chandrapur's favorite street food, kachcha chivda means raw chivda. Flattened rice is mixed with crushed chilli garlic, roasted peanuts and phodni (tadka)

RECIPE 

Serves 3

Prep time  5 min

Cook time 10 min

Tools: Kadai, mixing plate

INGREDIENTS 

Poha (thin) 1 cup

Green chillies 3

Garlic 5

Coriander leaves 2 tbsp 

Peanut 2 tbsp

Peanut oil 3 tsp

Black mustard seeds 0.5 tsp

Salt 0.5 tsp

Turmeric powder 0.25 tsp

Lemon 1 no.

METHOD 

Crush green chilli and garlic, wash and chop coriander leaves.

Place a kadai on low heat, add oil and poha and roast for 2-3 minutes. Transfer it to a mixing  bowl or plate.

Wipe the pan with tissue. Add oil and toast peanuts for a minute by continuously stirring.

In the same kadai add oil, when it heats add mustard seeds. Let the seeds splutter. Switch off flame, add turmeric powder salt in the oil. To the plate with roasted poha add crushed chilli garlic, peanuts, coriander and tadka.

Kachcha Chivda is ready, Serve with a piece of lemon.

Tips: Spice level can be adjusted to ones liking.

Some people also like to add crushed ginger.Roasting poha is optional. Its typically used raw.

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Aloo Matar in Brown Gravy

Frankly Speaking I always hated Aloo Matar Sabzi since childhood, found it too boring 🥵 yukky

🤦‍♀️But when there is no other vegetable in your refrigerator and....!!

🧑‍🌾When Aloo Matar is the only option to rescue you from early morning hussle with sabjiwala....!!

'marta kya nahin karta' !! I pulled my chefmom out and added a little restaurant style twist to regular sabzi and... voila!!' A hot 🔥 favorite was discovered in my own little kitchen.

Being so generous with my new invention, I want you to try it too😇

Aloo Matar, a North indian condiment is traditionally prepared by grinding raw onions, the paste is then fried in fat, this method demands a lot of oil, which makes the curry heavy for assimilation. This method needs insignificantly lesser amount of oil to cook the curry. Gravy turns out to be very cream and is easy on belly too.

Brown Aloo Matar Curry

Serves: 2
Prep time: 5 minutes
Cook time: 20 minutes
Tools: kadai, Pressure cooker, Mixer grinder

INGREDIENTS

1. Onion 2 medium size. 

2. Tomato 2 meduim size. 

3. Potatoes 3 meduim size. 

4. Frozen green peas 1/4 cup. 

5. Green chilies 2 nos. 

6. Oil 2 tbsp. 

7. Salt to taste. 

8. Deghi Mirch powder 1 tbsp. 

9. Turmeric powder 1/4 tsp. 

10. Coriander powder 1 tsp. 

11. Curry powder/Garam masala 1 tsp. 

12. Coriander leaves 1/2 tsp. 

13. Cumin seeds 1/2 tsp.

METHOD

Wash potatoes and put in a pressure cooker with 1/2 cup water and take 2 whistles. Remove and peel the skin. Chop into chunks. Keep 2 tbsp aside.

Slice onions, chilies and tomatoes roughly.

Heat a pan add 2 tbsp oil and fry chilies and sliced onions till they are brown. Remove fried onions in mixer jar. Leave excess oil in pan.

Add 2 tbsp water and make paste. Transfer paste to a bowl.

In same pan add tomatoes, red chili powder, salt and curry powder. Fry till tomatoes are soft.

Remove in same mixer jar, add 2 tbsp water and make paste.

Heat kadai add remaining 1 tbsp oil and add cumin seeds, left over onions, brown onion paste and green peas. Cook for 1 minute.

Add red tomato paste. Put turmeric powder, coriander powder and salt accordingly.

Cook for 1 minute. Add potato chunks, 1/4 cup water, cover and cook for 3-5 minutes.

Add chopped coriander to garnish.

 

               

Enjoy with Chapati, Naan bread or Jeera rice.

Thanks for visiting 😊

Pumpkin Bonda in coconut oil

Pviyerskitchen.blogspot.com 

Pumpkin Bonda in Coconut Oil

It's pure Magic

Try this and you will also sing like me 

🗣Give me give me give me more 😆😆

Recipe

video demonstration can be viewed here

Ingredients and method 

Pumpkin 250 g Steamed in very less water

Chick pea and sattu flour 1 cup

Coriander chopped 1/4 cup

Onion chopped 1/4 cup

Salt to taste

Cabbage shredded 1/4 cup

Fresh grated Coconut 1/4 cup

Baking soda 2 pinch 

G3 paste 2 tsp(Ginger garlic green chili)

Few tbsps Coconut oil for cooking

Tip; dont add too much water while steaming the vegetable. 

Strain water from it.

After straining drink the magical water do not discard. Or use it in dal or soups

Thanks for visiting 😊