DATE TAMARIND CHUTNEY (KHAJUR IMLI KI CHUTNEY)

Sweet and sour Date Tamarind Chutney (Khajur imli ki chutney ) is a must-have dip or stir in the mix for many Indian snacks.
The jaggery, cumin powder and red chilli powder give it a sweet and spicy kick.

A quintessential element in most chaats.
wp-15966312678054009527512136308330.jpg

INGREDIENTS :

1/4 cup Seedless Tamarind ( imli)
1/2 cup seedless dates
1/2 cup jaggery ( gud)
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp black salt
salt to taste
3 cups hot water

INSTRUCTIONS :

  1. Chop dates into small pieces. Grate or chop jaggery into small pieces.
  2. Soak chopped dates in 3- cups of water for 10 minutes.
  3. Add tamarind to soaked dates and boil them together over low flame approx 8-10 minute or until dates become soft and tender.
  4. Turn off the flame and let them cool for 10 minutes. Transfer Tamarind, dates and water to a mixer jar and blend until a smooth puree .place strainer over a bowl and pour the puree over it.wp-15966422386096262036974577837018.jpg
  5. Strain puree through the strainer using the backside of spoon to push it through strainer . Discard any residue and transfer it to the  same pan .
  6. Add jaggery and salt, stir until jaggery is dissolved. Boil over medium flame for 4-5 minutes. Turn off the flame, add red chilli powder and cumin powder and salt to taste.
  7. Let it cool at room temperature and transfer to a jar or bowl.
  8. You can store in it an airtight container in the freezer for up to 1 month .
  9. Enjoy with your favourite chaat.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

SATTU HEARTS

Sattu hearts
Sattu hearts made with the roasted chana dal flour are highly nutritious and healthy apart from being the absolute tasty sweet treat they are!
These healthy peda/ hearts need just 4-5 ingredients and 10 mins of your time to make and do not require any expert skills if you happen to be a beginner.

Sattu flour(i.e. Chickpea flour or Bengal gram flour is very new to me, I have literally never used it in a recipe. Every year one of my relatives send sattu for the kids and they relish it, so I decided to try it out myself this time.

In this recipe, I use ghee from amrutumindia https://www.amrutamindia.com/ magic element that made my sattu hearts amazing.
wp-15962082522651933626029885191361.jpg

INGREDIENTS:
Sattu flour – 1 cup
Sugar – 3/4 cup
Ghee – 1/2 cup
Cardamom – 4
Cashew nuts – 10
Almonds or badam – 10

INSTRUCTIONS:

  1. In a mixie jar, grind both sugar and cardamom to a fine powder.
    Keep aside.
  2. In a pan, add 1 tsp ghee, roast chopped cashew nuts and almonds to a golden brown, drain into a bowl and keep aside.
  3. Add the remaining ghee and let it melt. Reduce the flame completely.
  4. Add sattu flour and cook for 2-3 mins stirring continuously with a spatula.
  5. Take the pan off the stove and let it cool down to room temperature.
  6. Add powdered sugar, roasted nuts to sattu mixture and mix to combine well a slight rub with your hands.
  7. After some time the mixture becomes very light; this is the right time to make hearts out of the dough
  8. Take a small portion, the size of a golf ball and roll between your palms and make hearts using a cookie cutter to make Sattu hearts.
  9. Decorate with Kesar tika and dry fruits.
  10. Arrange on a plate one next to the other.
  11. Sattu hearts is ready to serve.
wp-15962082520467412230596993796768.jpg
wp-15962082526247328750283475970304.jpg
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

STUFFED CAPSICUM IN TOMATO GRAVY

Stuffed Capsicum in Tomato Gravy is an exotic dish with a great visual appeal and of course great taste. For this recipe, capsicum is stuffed with potato masala filling and served with rich creamy gravy.  Choose small and equal size capsicums for this dish. You can use red and yellow peppers also as this add colour to the dish.

My husband and I love this Bharwan Simla Mirch dish and  I am sure you will also love it. Serve with Naan, Tandoori Roti or Khasta Roti.

wp-15960805002086490347197632279521.jpg

INGREDIENTS FOR STUFFED CAPSICUM IN TOMATO GRAVY

6 small capsicums (Simla Mirch)
1 teaspoon oil

FOR THE FILLING:
4 medium potato boiled and mashed
½ cup onion chopped fine
1 tablespoon coriander chopped fine
2 tablespoon ginger garlic paste
1 teaspoon lemon juice
1 teaspoon jeera cumin
1 teaspoon coriander powder
1 teaspoon chilli powder
1 teaspoon amchur
½ teaspoon garam masala
A pinch of Haldi
1 tablespoon oil
Salt to taste

FOR THE GRAVY:
300 grams tomatoes cubed
½ cup onions sliced
2 tablespoon garlic
1 tablespoon ginger chopped
2 green cardamoms
3 cloves
1 mace
¼ teaspoon cinnamon powder
¼ cup of cashew nuts
1 teaspoon coriander powder
1 teaspoon Kashmiri chilli powder
A pinch of Haldi
1 teaspoon sugar
2 bay leaves
1” piece of cinnamon
1/3 teaspoon Kasuri methi powder
½ cup of cream
1 + 1 tablespoon desi ghee
Salt to taste

INSTRUCTIONS FOR STUFFED CAPSICUM IN TOMATO GRAVY

Wash the capsicum and pat dry. Now cut the top stem of the capsicum and remove the seeds from inside. Set aside.
wp-15960789464971872119992353556575.jpg

FOR THE FILLING :

  1. Heat oil in a pan; add cumin, then add ginger garlic paste, onion and saute for 2 minutes.wp-15960789460433499792212587276684.jpg
  2. Now add all the dry masalas and toss.
  3. Add the potato and saute for 3 minutes.wp-15960789458942842842297245172380.jpg
  4. Add lemon juice and coriander.

    FOR THE GRAVY:

  5. Heat 1 tablespoon ghee in a pan; add cloves, cardamoms, garlic, ginger, onion and sauté for a minute.
  6. Add tomatoes and then cashew and cook for 5 minutes.wp-15960789461816793389953668982092.jpg
  7. Add sugar, salt, coriander, chilli, Haldi and cook till tomatoes are mushy.
  8. Cool the mixture and grind to a smooth paste.
  9. Heat 1 tablespoon ghee in the same pan, add the paste, bay leaves, cinnamon and simmer on low heat for 5 minutes.
  10. Add Kasuri methi and then cream and adjust the seasoning.wp-15960789463661279476403935295473.jpg
  11. Add water to get the desired consistency and cook for 5 minutes.

    HOW TO PROCEED:

  12. Fill the stuffing in the prepared capsicums.
  13. Heat 1 teaspoon oil and place the capsicums and saute on medium heat.wp-15960789466204181277094202586947.jpg
  14. Cover and cook till soft but does not lose shape.
  15. Spread ¾th of the gravy on a serving dish and arrange the capsicums.
  16. Pour the remaining gravy and serve.

wp-15960805006981289403623352966255.jpg

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

JAMUN SHOTS

When life gives you jamuns, make jamun shots! Appetizing to eyes, appetizing to heart!
Jamuns are in season and what better way to use them than by making this refreshing Jamun Shots!

Jamun, an Indian native, is an amazing dark purple looking tropical fruit. Also known as Black Plum, this fruit has got numerous health benefits. Often eaten with a little sprinkle of salt, to mild down its astringent taste, this fruit is bound to amaze you after you try this recipe for yourself.
wp-15957621199064809977862000611401.jpg

INGREDIENTS :

Deseeded Jamun – 1 cup
Black Salt – 1/4 tsp
Chilled Water – 4 tbsp
Ice Cubes – 7-8 cube
Lemon Juice – 1tsp
Sugar (Optional) – 1 tbsp
Red chilli powder
Mint leaves

For serving :
Shot glasses
Lemon Piece – 1-2
Around 2-3 Tbsp Salt & red chilli powder  spread on a plate

INSTRUCTIONS:

  1. Take jamuns, wash them well and deseed them to just be left with the pulp.
  2. Put this deseeded Jamuns in a blender, add water, ice cubes, mint leaves, sugar, black salt and lemon juice and blend together.
  3. Now take a lemon piece and rub it on the rim of shot glasses, now place the glass upside down in the salt/red chilli powder plate..the salt will stick to the rim.
  4. Pour the Jamun drink in the shot glasses And get high on these beautiful refreshing shots.
    (Sugar can be totally avoided for diabetes patient as Jamun is said to be best for diabetic people)”

wp-15957621197344008084209419644235.jpg

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

SABUDANA DONUTS WITH MINT DIP

Experimented with the shape and the result beyond awesome.
INGREDIENTS:
1 cup sabudana
2 boil potatoes
1/4 cup chopped coriander
1/2 cup roast and coarsely grind peanuts
1tsp red chilli powder
salt to taste
1-2 finely chopped green chillies
1/2 tsp cumin seeds
2 tsp lemon juice

INSTRUCTIONS:

  1. Soak 1 cup of Sabudana (Tapioca) in water overnight for 5-6 hours. When they have become soft, drain all the water using a colander.
  2. Boil, peel and mash 2 potatoes. Add them to a large mixing container along with the sabudana.
  3. Roast and coarsely grind 1/2 cup of peanuts. Add these to the mixture as well.
  4. Add Red Chilli Powder, Cumin Powder, Coriander Powder and Salt.
    Also add 1-2 finely chopped green chillies, 1/2 teaspoon Cumin Seeds (Jeera) and 2 teaspoon lemon juice.
  5. Mix all the ingredients well.
  6. Divide them into small lemon sized balls to donuts style.
  7. Fry the donuts  in medium hot oil till they turn golden brown.
  8. Do not set the heat to a high setting, otherwise, the donuts will not get cooked properly from the inside. Drain the excess oil on an absorbent paper.
  9. For mint, dip Take a bowl and take some hung curd to add crushed mint leaves, salt and some sugar .
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

SABUDANA WAFFLES

Move aside Sabudana vadas, Appe or Thalipeeth…
Make way for SABUDANA WAFFLES!
Crackling crunchy, quick n easy…and just made with a gentle spray of oil.
Fasting or not…you’ve got to try this one!
wp-15955219946598314796205621769306.jpg

Crispy on the outside and fluffy on the inside, these Savory Aloo Sabudana Waffles are a modern take on sabudana, a staple ingredient used all over India in vada or khichdi. Whip these beauties up as a quick breakfast or evening snack and enjoy the spicy, guilt-free flavours!

This dish is quite similar to a sabudana vada, but by adding paneer with potato and serving it as a waffle instead of frying, it’s a modern dish that is sure to turn heads at the dining table or even at parties.

 I used here premium quality sabudana  by royal ratan in these cutlets. The amazing quality just enhanced the taste of the cutlets and made my innovation a success.
wp-15955219938085217370835579871569.jpg

INGREDIENTS :

1 1/2 cup potatoes, boiled and grated
cup paneer or cottage cheese, grated
2/3 cup sabudana (tapioca or sago pearls)
1 tbsp green chillies, minced
1/4 cup peanuts, coarsely crushed
2 tbsp cilantro, chopped
1 tsp black pepper
1 1/2 red chilli powder
1 1/2 tsp chaat masala
lemon juice, to taste
salt, to taste
oil or butter for greasing

INSTRUCTIONS:

  1. Rinse the sabudana pearls in cold water, for 3-4 times until the water is clear and all starch is rinsed off. Soak them in a wide bowl for 3 to 4 hours with enough water to just cover them.
  2. They should absorb the water and double in size. After soaking, gently press them and check that they are not hard from the inside because that means they need to be soaked for longer.
  3. Now drain them completely and spread them on a kitchen towel till they are totally dry.
  4. Mix all of the ingredients with the sabudana pearls and adjust the seasoning to your taste, ensuring that the mixture is evenly combined.wp-15955221160022913705780186742217.jpg
  5. Heat your waffle maker and liberally grease both the top and bottom. Once heated, use a spoon and your hand to gently press the mixture into the waffle maker and then close and cook as per the instructions of your waffle maker. Mine took about 8-10 minutes to become nice and golden brown.wp-15955221162056271411722156535365.jpg
  6. Once it’s finished cooking, cool the waffle down on a wire rack to help it become crispy and serve warm with your choice of sauces. It goes great with sour cream or mint chutney! Enjoy!
    wp-1595521994508543813627591527413.jpg

    NOTES:

  • If you don’t have a waffle maker, you can simply use a panini or sandwich press, use that instead. Alternatively, you can just make it in a pan like cutlets.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️