Sukhe Aloo ...Spiced Potato Indian style...

Want to try out recipes made with readily available ingredients? This Sukhe Aloo with any spice combination can be made any day by anyone…beginners too!

There are more such recipes on my channel:  https://goo.gl/XBwLLc

Remember to wash your hands with soap and water…STAY SAFE!

Click the link below for the video:

The main ingredient is boiled potato. Apart from the basic spices, any readymade packed spices like Sambar Masala, Pav Bhaji Masala, Kitchen King Masala, Chole Masala may be used as per taste.

The cooking medium may be varied too as also the tempering.

As a result there are innumerable taste combinations that are possible. You just have to decide what to use.

Ideal for beginners, college kids, office goers, newly married people and experts too. The spice coated potatoes Indian style are always a hit 😊

Sukhe Aloo with any spice combination          Serves 2 to 3

Ingredients:                                                                                (each recipe)

Bolied potato– 4 (for each recipe)

                                   

Basic Spices (for each recipe)

Coriander powder – 1  tsp

Cumin powder – ½   tsp

Turmeric powder – ¼  tsp

Red Chili  powder – ½  tsp

For RECIPE ONE:                           For RECIPE TWO:

 Pav Bhaji Masala – 1 tsp               Sambhar Masala – 1 tsp

Vegetable oil – 1 ½ tbsp                 Olive oil – 1 ½ tbsp

Coriander seeds – 1 tsp                  Cumin seeds – ½ tsp

Cumin seeds – 1/3 tsp                    Ginger grated – ½ tsp

Ginger grated – ½ tsp                      Garlic grated – ½ tsp

Green chili – to taste                       Aamchoor powder – 1 tsp

Coriander leaves – 3 tblsp             Kasuri Methi – 1 tsp

Lemon/Lime – 1                               Cumin powder – ½ tsp

Salt to taste                                       Salt to taste

Method:

1.      RECIPE ONE: Peel and cut the 4 potatoes into smaller pieces. You could dice them. Add in the Basic Spices and season with salt.

2.      Add in the Pav Bhaji Masala and mix well to coat all the potato pieces with the spices and salt.

3.      Heat the Vegetable oil in a pan. Temper it with the coriander and cumin seeds. Add in the ginger and cook briefly. Toss in the potato mixture. Coat the potato pieces with the oil and cook on low medium heat stirring continuously for 2 mins.

4.      Add in a slit green chilli, cook for half a minute. Turn off the heat. Add in the chopped coriander leaves (reserve some for garnish) and lemon/lime juice. Mix well. Serve garnished with chopped coriander.

5.      RECIPE TWO: Peel and cut the 4 potatoes into smaller pieces. You could dice them. Add in the Basic Spices and season with salt.

6.      Add in the Sambhar Masala and mix well to coat all the potato pieces with the spices and salt.

7.       Heat the Olive oil in a pan. Temper it with the cumin seeds. Add in the ginger and garlic, cook briefly. Toss in the potato mixture. Coat the potato pieces with the oil and cook on low medium heat stirring continuously for 2 mins.

8.      Add the Amchoor/Dry Mango powder and Kasuri Methi/Dry Fenugreek leaves. Cook for a minute. Turn off the heat.

9.      Sprinkle cumin powder on top before serving.

© Rinki’s Kitchen 

Healthy Raw Papaya Curry...Vegetarian Recipe

How about Raw Papaya gravy style? It turns out delicious and is packed with health benefits too…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

Remember to wash your hands with soap and water…STAY SAFE!

This healthy raw papaya curry is a family recipe… goes well with rice as with paratha or roti. Spicy and tasty, it is made with readily available ingredients. The (vegetarian) recipe is very simple and can be easily made by a beginner too.

CLICK the link below for the video:

Raw Papaya Gravy Style              Serves 3 to 4

Ingredients:

Raw Papaya (cubed) – 1 small or 200 to 250 g

Potato (cubed) – 1 large or 100g

Peas – ¼ cup

Tomato (paste) – ½ to ¾ cup

Ginger grated or paste – 1 tsp

Green chilies – as per taste

Asafoetida – ¼ tsp

Mustard oil – 2 tbsp

Ghee/Clarified Butter – 1 to 2 tsp

Sugar – 1 tsp

Salt – to taste

FOR TEMPERING:

Cumin seeds – ½ tsp

Cinnamon – 1 inch piece

DRY SPICES

Coriander powder – 1 ½  tsp

Cumin powder – ¾  tsp

Turmeric powder – ½ tsp

Red Chili  powder – ½  tsp

Method:

1.    Mix the DRY SPICES in a bowl with a little water to form a paste. Keep aside.

2.    Heat the mustard oil in a pan and add in the ingredients FOR TEMPERING.

3.    Add in the potato cubes and cook stirring for half a minute before adding in the papaya. Cook for a minute.

4.    Add in the asafetida/hing and give it a mix. Next add the ginger and cook till the raw smell goes away.

5.    Pour in the spice mix and the peas. Cook briefly before adding in the tomato paste. Mix well and bring to a boil. Season with salt and sugar. Cook till the oil starts separating all over.

6.    Pour in about 1 ½ cup of water. Add in the green chilies slit or whole. Bring to a boil. Cover and cook on low heat for 5 minutes or till the vegetables are done.

7.    Drizzle some ghee on top, mix well.

8.    Serve hot with steamed rice or paratha or roti.

Note: Skip the ghee to make it a vegan recipe.

© Rinki’s Kitchen

How to make Spinach Gnocchi from scratch...

Want to make melt in the mouth gnocchi? Here’s how to make spinach gnocchi from scratch…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

This delicate pasta is loved by kids and fancied by grownups…everyone enjoys it!

Adding spinach to the gnocchi dough not only makes for pretty gnocchi but also improves the nutritional quotient.

Gnocchi pasta is fairly easy to make and the best part is that it can be served with any sauce. BTW this is a vegetarian recipe (eggless).

Let me know how it turned out in your kitchen…I would love to hear from you 😊

Spinach Gnocchi                Serves 3 to 4

Ingredients:

For the DOUGH

Steamed Potato  – 7 medium or about 350g

All purpose flour – 1/3 cup + extra

Semolina – 2 tbsp

Spinach leaves (Blanched) – 1/3 cup

Salt – ¼ tsp

For the SAUCE

Button Mushroom (chopped finely) – 5

Garlic (chopped finely) – 3 large cloves

Dried oregano – 1 tsp

Red chili flakes – ½ tsp

Pepper powder – ¼ tsp

Salt – to taste

Extra virgin olive oil – 1 ½ tbsp

Parmesan cheese (grated) – 1 tbsp

Method:

1.    Peel the potatoes and grate them while they are still warm.

2.    Pat the spinach leaves with a kitchen towel to get rid of the excess moisture. Chop them up as finely as you can. Keep aside.

3.    For the DOUGH: In a large bowl mix together all the ingredients except spinach. Give the spinach leaves a final squeeze to get rid of the moisture. Add it into the DOUGH and mix well to combine.

4.    Take it out onto a floured surface and knead lightly. Add a bit more flour as required to bring it all together. The dough should not be too sticky. Cover and let it rest for 10 mins.

5.    After resting the dough, knead it very lightly and divide it into 4 equal portions. Roll out each into long thin rolls or sausages. Cut into smaller pieces (about ¾ inch). Use a dusting of flour and a fork to shape the pieces into gnocchi.

6.    Take a piece and flatten it onto the fork. Carefully roll it over and release it from the fork. Repeat with all the pieces. (you could just roll them into little cylinders with your palm too)

7.    Rest the gnocchi in the fridge for 30 mins.

8.    For the SAUCE: Heat the olive oil in a pan. Add in the garlic and cook till the raw smell disappears. Add in the mushroom, season with salt and cook for 2 mins stirring continuously. Add in the chili flakes, pepper powder and oregano. Toss it up.

9.    Boil water in a large vessel and add salt to it. Drop in the gnocchi one by one. They will sink to the bottom at first. Once they all float to the top cook for a minute longer. Take them out and put them in the sauce pan. Add about ½ cup of the pasta water to the sauce pan. Toss to mix well. Add in 1 tbsp of Parmesan and mix well.

10.  Serve hot, sprinkle more Parmesan cheese on top.

© Rinki’s Kitchen

How to make Corn Quesadillas...

How to make corn Quesadillas at home…simple recipe with a super delish outcome…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

Why depend on a fancy restaurant to satisfy the craving for Quesadillas when you can make them at home very easily?

Quesadilla literally means grilled tortilla filled with melted cheese…queso (cheese in Spanish) filled tortilla makes Quesadilla. Though it started as a humble dish, the modern versions have all kinds of filling in them…vegetarian or non vegetarian. This is a purely vegetarian recipe that is enjoyed by everyone.

Whether it is kid’s snacks, party snacks or a meal…these corn quesadillas are just perfect for every occasion.

Corn Quesadillas                  Makes 8

Ingredients:

For the TORTILLAS

Whole wheat flour – 1 cup

All purpose flour – 1 cup

Salt – ½ tsp

Baking powder – ½ tsp

Vegetable oil – 2 tbsp

Warm water – for kneading

For the CORN FILLING

Sweet corn kernels – 200 g or a cup

Onion (chopped) – ½ cup

Roasted capsicum (chopped) – 1 whole

Tomato (chopped) – ½ cup

Boiled potato (grated) – ½ cup

Garlic (grated) – ½ tsp

Green chilies (chopped finely) – to taste

Coriander leaves (chopped) – ¼  cup

Green onions (chopped) – 2 small

Cottage cheese (grated) – ½ cup

Cheddar cheese (grated) – 1 ¼ cup

Extra virgin olive oil – 2 tbsp

Salt – to taste

Pepper powder – to taste

Chili flakes - to taste (optional)

SAUCE MIX

Tomato ketchup – 1 tbsp

Dark soy sauce – 1tsp

Tabasco – a few dashes

Vegetable/Olive Oil – for frying

Method:

1.    For the TORTILLAS: Mix the dry ingredients in a large bowl. Add in the oil and mix again. Pour water little at a time to knead a soft dough. Cover with cling film and keep aside for 20 mins.

2.    Knead the dough lightly and divide it into 8 equal balls. Use a dusting of flour to roll out each ball into a tortilla roughly 6 inches in diameter.

3.    Cook the tortillas on a hot griddle briefly on both sides till bubbles appear. Remove and store covered.

4.    For the CORN FILLING: Heat the olive oil in a pan. Add in the onion and cook till light pink in colour. Add in the capsicum and tomato, season with salt and pepper; cook till the tomatoes start disintegrating. Add in the garlic and green chilies and cook till the raw smell of garlic goes away.

5.    Add in the corn, cook for a minute. Pour in about 1/3 cup of water and the SAUCE MIX. Stir to combine, bring to a boil, cover and cook on medium heat for 2 to 3 mins. Once the corn has cooked, add in the potato and some chili flakes. Mix well. Turn off the heat and let it cool completely.

6.    Once cooled, add in the paneer/cottage cheese, coriander, green onion and cheddar cheese. Mix well to combine. Keep aside.

7.    To assemble: Lay out the tortillas and apply a thin layer of cheese spread on them. Place a generous amount of filling on one half of the tortillas. Fold them in half covering the filling.

8.    Heat a flat pan or griddle and brush it with oil. Place the stuffed tortillas on the pan, cook for 2 minutes on each side on medium heat. Remove from the pan and cut each into 3 wedges.

9.    Garnish with grated cheese on top and serve immediately.

© Rinki’s Kitchen

Healthy Steamed Muthiya Recipe

Muthia Steamed Healthy Snack is perfect for guilt free binging…an easy recipe from the state of Gujarat …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

Muthia is one snack that is really enjoyed by everyone…being a steamed dish, it is preferred by a wide range of people. It can be made ahead or partly prepared for cooking later. I find that steaming is the best way to reheat muthiya before serving.

Ideal for breakfast, tea or party snack …this steamed recipe is just delicious!

Follow the link below to watch the video:

Muthia Steamed Healthy Snack                    Serves 5 to 6

Ingredients:

FOR THE MUTHIA:

Bottle gourd/Lauki (grated) – 1 cup

Fenugreek leaves/Methi (chopped) – 1 cup

Coriander leaves/Dhaniya (chopped) – ½ cup

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Red Chili powder – ½ tsp

Garam Masala powder – ¼  tsp

Cumin seeds – ¼  tsp

Green chilies (chopped) – according to taste

Ginger (grated) – ½ tsp

Salt - to taste

Lemon juice – 2 tsp

DRY INGREDIENTS:

Semolina/Suji – ½ cup

Gram flour/Besan – ½ cup

Whole wheat flour/Atta – ½ cup

Sugar – 1 ½ tsp

Baking soda – a large pinch

FOR TEMPERING

Vegetable oil – about 2 tbsp

Mustard seeds – ½ tsp

Curry leaves – 10 to 12

Sesame seeds – 1 tsp

Method:

1.    Take a large bowl and add in the ingredients FOR THE MUTHIA. Mix well and leave aside for 5 mins. Add in the DRY INGREDIENTS and mix well to combine. Add in the lemon juice. Add water as required to make soft dough. Let it rest for 5 mins.

2.    Boil water in a pan with a lid or a steamer. Brush the steamer plate with oil and keep it ready.

3.    After resting the dough, divide it into 5 or 6 portions and roll them out into thick cylinders. Arrange them on the greased plate with a little gap in between them.

4.    Place them into the steamer and cover and cook for 20 mins on medium heat. Check after this time by inserting a knife or skewer. If need be cook for a further 5 mins.

5.    Turn off the heat, remove from the steamer and let the dumplings cool completely. Slice them into roundels about ½ inch thick.

6.    For tempering, heat the oil and add in the mustard seeds. Once they stop spluttering, add in the curry leaves. Next add in the sesame seeds and toss briefly. Add in the cooked muthiya, toss to coat them well with the oil.

7.    Once they turn light brown, turn off the heat.

8.    Sprinkle some chopped coriander on top and serve hot with a chutney or yogurt.

© Rinki’s Kitchen