Aam Ka Panna ( Raw Mango Cooler) By Chef Jigss

Aam ka Panna ( Raw Mango Cooler) is a very refreshing and cooling summer drink with green raw mango. Aam panna recipe is a much sought after summer drink across India. I make aam panna recipe every mango season. This raw mango juice recipe is one of a kind juice. It is sweet, salty and tangy. Very refreshing and tasty juice to beat the heat.  Aam panna is basically cooked raw mango juice with spices and salt.

To make aam panna recipe you can use any kind of raw mango. The color of aam panna drink will vary with the kind of raw mango you use. If making aam panna concentrate  make sure you store in a thoroughly cleaned dry bottle. Since we do not add any preservative always refrigerate the concentrate. You can vary the quantity of peppercorns cumin as per taste. I like to make mildly spiced aam panna. You can use sugar or jaggary to sweeten aam panna. You can even use honey. If using honey do not heat it. Just mix honey with the juice while serving.

 

Ingredients

IMG_20170601_181642_01

  • 1.5 kg raw mangoes (roughly will give approx 3 cups of mango pulp)
  • 3-4 tsp cumin seeds (jeera) powder
  • 2-3 tsp crushed black pepper powder
  • 2-3 tsp black salt (sanchal) to taste
  • 2-3 tsp cardamom seeds/powder
  •  jaggery/sugar approx equal to the quantity of raw mango pulp approx 3 cups or equal to the quantity of mango pulp (here  we are using  jagger and sugar 50-50%)
  • Kessar ( saffron) a pinch
  • salt to taste

 

Perpartion Time: 10-15 mins

Cooking Time 10-15 mins

Resting time: 30-60 mins

 

Method

IMG_20170601_182034_01

 

IMG_20170601_182100_01

Wash , cut the tips and  make some cuts on mangoes

 

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boil mangoes in a pressure cooker, in a seperate vessel without water in the vessel.

 

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cook till 3-4 whistles

 

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Let them cool.

 

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Peel all the mangoes and separate the pulp

 

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mash and strain the pulp (if required), make sure no mango skin remains in the pulp

 

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Add Jaggery,

 

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sugar, Cumin powder & salt mix well

 

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now add crushed peppercorns, black salt and cardamom and mix well

 

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leave it aside to rest for 30-45 mins

 

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blend It using a hand blender to make it smooth,.

 

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Transfer the mixture into a air tight container and store in refrigerator.

 

 

Serving..

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Take 2-3 tbps of prepared pulp into a glass ,

 

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Add cold.chilled water and stir well

 

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Add few ice cubes and serve

 

 

 

Tips:

  • you may adjust the sweetness as per your taste
  • you may adjust, salt, black pepper, black salt, cumin powder as per your taste
  • store the pulp in a air tigth container in refigerator peferable in deep freezer.

 

 

You are ready to go ahead and try in your kitchen….

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Do let me know how it went ………….

 

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Real Mango Ice-Cream By Chef Jigss

Mango ice cream, fresh mango ice cream, yes! fresh mangoes are in season now! homemade mango ice cream is a must for summer & This is a very simple  mango  ice cream  made with mangoes,  fresh cream  &  sweetened condensed milk  vanilla can also be added (optional)

A magic way to make a creamy scoopable ice cream at home! It’s truly creamy and scoop able like ice cream you buy in tubs. Store bought is simply no comparison because you just cannot buy a real mango ( flavoured) ice cream at the shops. It just doesn’t exist!

With this recipe you will make a tempting  mango ice cream which will be  transporting you to an exotic tropical island.

 100% pure taste , try it . will fall in love with it!!!


Ingredients

IMG_20170416_182501_01

  • 1- 1 1/2 cups chopped mangoes, ripe and juicy( i am using alphanso)
  • ½ – 1/3 cup mango pulp ( i am using alphanso)
  • 400 ml sweetened condensed milk (1 can)
  • 500 gms thickened cream / heavy cream / whipping cream, cold { i am using milk based whipping cream}
  • ½ tsp vanilla extract (optional)

Perpartion Time: 45-60 mins

Setting Time 4-5 hours

Makes: 1 – 1.1 Kg

Method:

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Pour the cream into a chilled  bowl and whipp the cream

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whip till soft peak are formed

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Add condensed milk , mix well

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Add mango pulp, mix well

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Add chopped mangoes , mix well

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Pour the ice cream contents into a container with lid

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Freeze till sets.

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Ready to serve

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Serve as desired..plain or  topped with chopped mangoes  or as per your taste.

 

 

 

 

 

Tips:

  • While whipping the cream try to keep it cool if required  keep the container into a ice bucket.
  • Can adjust the sweetness as  per
  • For best results and smooth texture, whip the cream really well. But do not over whip.

 

 

You are ready to go ahead and try in your kitchen….

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Raw Mango Curry (Kachi Keri Nu Shaak) By Chef Jigss

As soon as summer starts  we all welcome season of mangoes and when we talk about mangoes then who don’t like raw mangoes, specially for me an many others just cut it and sprinkle some salt, red chili powder, and or chaat massala  and can eat it as it is

But today we are going to make a simple & easy  yet tasty and tempting Raw Mango Curry (Kachi Keri Nu Shaak) which is one of my favourites. For this particular dish you need raw mangoes and a few spices very simple and easy to make. Its going to be a little sweet yet spicy & tangy curry. Just ir-resistible. Relished by people of all age groups.

Ingredients

IMG_20170403_110715_01

  • 2 Medium Size Raw Mangoes (approx 350-450 gms)
  • 1/2  tsp whole cumin seeds
  • 1/4 – 1/2  tsp musturd seeds (optional)
  • 1-2 pcs cloves (optional)
  • 4-5 pcs whole black pepper (optional)
  • 1 small pc of cinnamon stick (optionsl)
  • A pinch of asafoetida (optional)
  • 1/2 tsp turmeric powder
  • 1  to 1 and half tsp red chili powder
  • salt to taste
  • 1 and half cup  jaggery (approx)
  • 2-3 tsp oil

Perpartion Time: 25-35 mins

Cooking Time 5-7 mins

Pre Preparation:

IMG_20170403_111007

Wash and  peal of raw mango skin

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Cut down mango into big chunks and eventually remove the seed

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Now finely chop the cut mango

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Add salt to the chopped mangoes and mix well

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Leave aside for  15-20 mins or till it releases some water &

IMG_20170403_162035_01 Drain off the water released by chopped mangoes

Ready to  Go:

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  • Chopped & slat applied raw mangoes approx 2 cups
  • 1 tsp whole cumin seeds
  • ½ tsp musturd seeds
  • 2-3 cloves
  • 4-5 whole black pepper
  • 1 small stick cinnamon stick
  • A pinch of asafoetida
  • ½ tsp turmeric powder
  • 1 to 1 & ½  tsp red chilli powder ( adjust as per taste)
  • jaggery  approx 1 to 1 & ¼ cup  (should be  ¾ of the chopped raw mangoes, or as per taste)
  • 2-3 tsp oil

Method

IMG_20170403_162308

Heat oil in a deep pan

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When heated add cumin seeds, when its crackle

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Add, mustard seed, cinnamon stick, cloves , black pepper, asafoetida

IMG_20170403_162950_01ow  add  chopped raw mangoes

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Sprinkle turmeric powder, mix well and

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cook for 1-2 mins

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Now turn off the flame and add red chilli powder and mix well

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In the hot mixture add  jaggery (broken down into small pcs) , mix well.

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Jaggery will dissolve in few mins and form thick curry  (keep stirring frequently),

IMG_20170403_163710_01Leave it aside to cool down.

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Is ready to Serve or Store in a air tight container. Serve as desired with roti, paratha, puris, etc.

Note:

  • Can be stored in refrigerator for 7-10 days

You are ready to go ahead and try in your kitchen….

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Do let me know how it went ………….

 

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Quick Massala Pav By Chef Jigss

Quick Massala Pav  or  Stir Fired Massla Pav  is a extremely  easy to make dish. A really simple to make but, it tastes very delicious & not to mention best use of your left over pav’s. No Onion/Garlic required so even Jain can enjoy this. You will be surprise that only few ingredients can make this dish so flavourful.

Can be served as breakfast/ snack and goes well with tea, coffee, or any soft drink/ juice.

 

 

  Ingredients:

IMG_20170314_171351_01

  • Pav 2nos large or 4 nos medium
  • Butter 3-4 tbps
  • Turmeric Powder ¼ tsp
  • Red Chilly Powder – ½  tsp or as per your taste
  • Garam Massala – ¼ tsp
  • Fresh Coriander – 2-3 tbps, finely chopped
  • Salt – to taste

Preparation time: 5 minutes

Serves : 2

Method: 

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Break down pav into small pcs

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Heat butter in a deep pan/vessel

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Add Pav pcs

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Add Turmeric Powder, Red Chilli Powder, Garam Massal, 1 tbps Coriander leave , salt to taste, some more butter & mix well..

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Turn of the flame  and is ready to serve..

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Garnish with Coriander Leaves and Serve with Tea/Coffer/SoftDrink/Juice

 

Tip: Use enough butter to make pav little wet , to give rich taste

 

 

You may go ahead and try in your kitchen

&

Do let me know how it went ………….

 

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Massala Roti In Yogurt Sauce (Vaghareli Rotli) By Chef Jigss

 

This is Gujarat’s one of the most common breakfast item. It is very simple to make since its left-over rotis with masala and thick yogurt. It is known as “Vaghareli Rotli” in Gujarati. This can be eat as a light lunch/dinner as well. it is very easy recipe and it requires very less time, in this recipe of ” Massala Roti In Yogurt Sauce (Vaghareli Rotli) and the best part is, you can also use the left over Chapaties which very good thing about thing about this recipe.

Massala Roti In Yogurt Sauce or make Vaghareli rotli one is a favourite of mine and my family and we love it  for brunch.  It’s often referred to as Massala Roti In Yogurt Sauce or make Vaghareli rotli.   It is a form of curried chappatis!  Sounds strange?

But believe me when you try this once.. You will fall in love with it….not to mention Best Use of Your Left-Over Chappatis…!!!

 

 

 

Ingredients

img_20170216_195652_01

  • 12-15 Gujarati Rotis,
  • 4-5 tbsp Oil
  • 1 tbsp Ginger-Garlic-Red Chilly paste/Garlic Chutney (or as per taste, can skip if you dont prefer to use garlic)
  • 1/4 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 5-6 Curry Leaves
  • 2-3 Green Chillies
  • Pinch of Hing (asafoetida)
  • ¼ tsp Turmeric powder
  • ¼ tsp Coriander powder
  • 1 to 1 ½ tsp Red Chilli Powder ( as per taste)
  • 2 ½ – 3 cups Thin Yougurt/Butter Milk (prefer  slightly sour)
  • Salt to taste
  • Water as required
  • Pinch of sugar (optional)
  • Chopped Green Coriander (optional)

 

Perpartion Time: 5 mins

Cooking Time 5-7 mins

Serves: 3-4

 

 

 

Method

img_20170216_192745

Cut the rotis/chappatis in small pieces

 

 

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Heat oil in deep vessel with mustard and cumin seeds, until they crackle

 

 

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Add Green Chilli , Curry Leaves and Asafoetida

 

 

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Add the Rotis/Chappatis mix well and

 

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Let cook for 1 min or so till gets crispy brown.,

 

 

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Now add ,turmeric powder, red chilli powder, coriander  powder, salt , sugar and mix well

 

 

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Add butter-milk/yougurt and garlic chutney/paste

 

 

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Mix well and cook till comes to boil. (add little waste if required)

 

 

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Turn of the flame and is ready to serve

 

 

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Garnish with chopped coriander and serve immediately

 

Tips:

  1. You may use garlic chutney or chopped garlic or garlic paste as preferred, or may skip garlic as per your preference.
  2.  You can adjust the consistency by adding waster/butter-milk as per requirement.
  3. Advisable to serve immediately as the rotis tend to soak up the gravy and make it dry.

 

 

You are ready to go ahead and try in your kitchen….

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Do let me know how it went ………….

 

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for queries/comments please feel free to contact

email: jignesh.s.thakkar@gmail.com

voice/whatsapp :+91-9898195

 

Bajri Massala Churma (Millet Massala Churma) By Chef Jigss

Rotla prepared with Bajri (Millet) flour is liked a lot, especially during winters.. Bajri Massala Churma (Millet Massala Churma) is the best spicy breakfast recipes. This is a traditional dish which is very popular in villages especially Kutch region during winters as a heavy breakfast or some times late afternoon snack which is very notional & tummy filling.

Here is a easy version to make this compared to the traditional way which can be a little tiring, without compromising on the taste. Perfect for weekends during winter days. A MUST HAVE…..LOVE & RELISH IT.

Ingredients

img_20170107_083041_edit

  • 2 medium size Barji Rotla
  • ½ – ¾ cup finely chopped green garlic + greens
  • minimum 8- 10 tbsp melted ghee
  • ¼ – ½ tsp black pepper powder
  • ¼ cup chopped green coriander
  • 1-2 green chillies finely chopped
  • Salt as per taste

for garnish:

  • finely chopped gralic greens & coriender leaves

 

Preparation time : 5 mins

Cooking time : 2-3 mins

Serves: 2-3

 

Method :

img_20170107_084622_edit

Crumble all the bajra roltas

( by hands  or may also give a quick churn in mixer)img_20170107_083828_edit

 

 

 

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Heat ghee in a deep pan

 

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Turn flame to low and add green garlic

 

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Immediately  add  crumbled rotla

 

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Followed by Black pepper powder , green chillies, coriander and salt to taste and mix well.

 

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Turn off the flame and is ready to serve…

 

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Garnish with corriender and greengalic & Serve immediately

  • Note 1: do not over cook green garlic.
  • Note 2: Make sure to use ghee enough to make rotla little soggy, you dont want to leave them dry becasue the more the ghee, tastes better.
  • Note 2: adjust black pepper and green chillies as per taste.

 

 You are ready to go ahead and try in your kitchen….

&

Do let me know how it went ………….

 

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Bajri Methi Na Vada (Pearl Millet Flour Fritters) By Chef Jigss

Bajri Methi Na Vada (Pearl Millet Flour Fritters)  one of the traditional Gujarati snack recipe  is a simple and delicious fritter made with Bajra (Pearl Millet) and Whole Wheat flour. The addition of fenugreek leaves (methi) along with some spices adds an additional dimension of flavors of the vada. These vadas have crispy yet melt in mouth texture

Serve barji vada with plain curd, spiced curd, pickles, or bite them along with tea/coffee. Best & must have during winter days also goes well during monsoon.

These vadas can be stored for upto 7-8 days without any problem.

 

 

Ingredients

img_20161208_174712_edit

  • Methi ( fenugreek )leaves chopped 1 full cup
  • Bajra (Pearl Millet)  flour 1 ¼ cup
  • Wheat flour ¾ cup
  • Red chili powder 1 tsp
  • Turmeric powder ¼ tsp
  • Coriander powder ½ tsp
  • Sugar 1-2 tsp or as per taste
  • Green Garlic finely chopped ½ cup or as per taste
  • Ginger-green chilies (paste) ¼ cup or as per taste
  • Sesame seeds 1-2 tsp as per taste (optional)
  • Curd (preferable little sour) 1/2 cup
  • water as per requirement
  • Salt to taste
  • Oil 1-2 tsp  + for deep frying

Prep: 10-15 min
Cooking: 15-20 min

 

Method:

img_20161208_174853_edit

In a mixing bowl add methi  , Green Garlic,  Ginger-green chili paste

 

img_20161208_175003_edit

Red Chilli Powder, Turmeric Powder, Coriander Powder, Sugar, Sesame Seeds, 1-2 tbps oil

 

img_20161208_175041_edit

&  Mix well

 

img_20161208_175141_edit

Now Add  Bajra and Wheat Flour  , 1-2 tbps oil,

 

img_20161208_175239_edit

Mix well

 

img_20161208_175252_edit

 

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Add curd and water as per requirement  mix well

 

img_20161208_175804_edit

and kneading into a stiff dough.

 

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Now divide and  make 5-6 rolls

 

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Pick out small lumps from the rolls

 

img_20161208_180141_edit

 

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Pres each lump between palms or by finger  to form disc

 

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Similarly prepare rest

 

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Now Heat oil in a deep frying pan, Once oil is hot enough, add vada one by one , while adding vada  keep it on high flame

 

img_20161208_181851_edit

And then turn it to medium flame, when once side I half done , turn over  and fry the other side

 

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Fry till golden brown from both sides

 

img_20161208_181459_edit

and then remove, Similarly do rest of the vadas in small batches

 

img_20161208_183813_edit

Your Barjri Methi Vada are ready to serve (store in air tight container)

 

 

 

 

 You are ready to go ahead and try in your kitchen….

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Do let me know how it went ………….

 

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voice/whatsapp :+91-9898195658

Massala Peanut Chaat By Chef Jigss

                  

Massala Peanut Chaat is a combination of peanuts, tomatoes, onions and spices. It is a delicious and satisfying snack-not to mention healthy and low-fat! It is almost instant and very easy to make. It can be served as an appetizer or anytime spicy snack.

 

 Ingredients:

img_20161127_122910_edit

  • 3/4 cup roasted peanuts (pealed)
  • 3/4 cup chopped tomatoes
  • 3/4 cup chopped onions
  • ½ cup chopped green coriander leaves
  • ½-1 teaspoon red chili powder adjust as per taste
  • ¼ – ½ teaspoon black slat/ chat massala
  • 1-2 tablespoon lemon juice
  • Salt to taste

 

Prep: 8-10 min
Serves: 2-3

 

Method

img_20161127_130554_edit

Add onions, tomatoes, green coriander in a bowl

img_20161127_130739_1_edit

Add  red  chili powder, black slat, lemon juice, salt and mix well..

 

img_20161127_130952_edit

and keep aside

img_20161127_131409_edit

Now just before serving add peanuts,  mix well

img_20161127_131536_edit

Serve immediately

 

 

 

Tip1: Add peanuts just before serving as they will get soggy and loose its crunch
Tip2: One may also add chopped green chilies,  ginger, garam massala as per taste

 

 

 You are ready to go ahead and try in your kitchen….

&

Do let me know how it went ………….

 

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email: jignesh.s.thakkar@gmail.com

voice/whatsapp :+91-9898195658

Palak Khichdi (Spinach Khichdi) By Chef Jigss

 

This mouth-watering khichdi makes a complete meal with just dahi-boondi and/or a papad because it is so self-contained in terms of flavours. From garlicky and tangy to mildly spicy, this delicious Palak Khichdi has everything you would love to have in a one-dish meal .With greens, rice and dal, it is really sumptuous too. Although the list of ingredients seems long, you will find that they are all common, everyday ingredients that you are sure to find in your kitchen.

It is a very nutritious, filling and a comforting meal. The Palak Khichdi has a consistency  like that  of a thick porridge and not like that of a pulao. You can adjust the consistency as per your preference by adding less or more water. It is easy to digest and make excellent food. Both kids and adults will love this khichdi.

 

Ingredients

img_20151127_184514_edit

  • 2 – 2 1/2 cups rough chopped spinach (palak)
  • 3/4 cup long grained rice (basmati)
  • 1/4 cup yellow moong dal (split yellow gram)
  • ¼- ½  tsp turmeric powder (haldi)
  • salt to taste
  • 4-5 tbsp ghee
  • 2- 3  6-7 garlic cloves
  • ¼ – ½ inch ginger (adrak) (optional)
  • 5-6 green chillies
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped tomatoes
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala  (optional)
  • 1 small stick cinnamon (dalchini) (optional)
  • 2 cloves (laung / lavang)
  • 1 cardamom (elaichi) (optiobal)
  • 1 tsp cumin seeds (jeera)
  • 4-6 curry leaves (kadi patta)
  • 1 whole dry kashmiri red chilli , broken into pieces (optional)
  • 2-3 tsp lemon juice
  • Chopped green coriander

Soaking time:  30 minutes   Preparation Time: 20 mins   Cooking Time: 20-25 mins

Total Time: 1 hours 15 minutes

Serves: 4

 

 

Method

img_20151127_184606_edit

Combine the rice and dal in enough water in a deep bowl and soak it for 30 minutes. Drain well.

 

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Now 1-2 tbsp ghee , 1 ½ cups water and turmeric powder in a pressure cooker

 

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Add the rice, dal, turmeric powder,1 ½ cups water ,salt and mix well

 

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And pressure cook for 3 whistles. Allow the steam to escape before opening the lid.

 

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Spreed the Khichdi on flat wide vessel and let it cool.

 

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Chop the spinach, soak-wash, drain excess water

 

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Now blanch the spinach with very little water.

 

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Combine the spinach, green chillies, garlic, ginger and 2-3 tbsp of water in a mixer and blend till smooth. Keep aside.

 

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Heat  ghee in a deep  pan, add the cinnamon, cloves, cumin seeds, cardamom ,curry leaves, kashmiri dry red chilli, Turmeric powder

 

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Add onions and  sauté for 1-2 mins.

 

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Add tomatoes, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally

 

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Add salt to taste, chilli powder, garam masala mix well

 

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Add palak puree mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally.

 

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Add the cooked dal-rice mixture, salt and ½ – 1 cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasional

 

 

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Turn off the flame add lemon juice , mix well

 

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Sprinkle some green coriander, Serve hot with curd, raita and papad

 

 

You are ready to go ahead and try in your kitchen….

&

Do let me know how it went ………….

 

 

Hit the “LIKE” button &/or SHARE with your family and friends. also please feel free to post your views/comments below using LEAVE REPLY form…

wait for next one….

**Don’t forget to check other recipes on Jigss Kitchen under My Recipes section and do subscribe to get regular updates via email regarding new recipes, tips & tricks posted..**

 

for queries/comments please feel free to contact

email: jignesh.s.thakkar@gmail.com

voice/whatsapp :+91-9898195

 

Farsi Puri By Chef Jigss

We all are very much familiar with a well know Gujarati Snack “Farsi Puri”. This time I am presenting  an simple yet amazing version of farsi puri’s,  which is very easy to make at home

A Must have especially during the festive seasons….Crispy & Delicious Melt in mouth…Enjoyed with tea, coffee, pickles..

The best part of these puris is they can be store upto a month into an airtight container.  

 

Ingredients

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  • 2 cups of self plain flour
  • ¼ cup rawa (samolina)
  • 1/2 tps cumin seeds slightly grinded (should be very coarse
  • ½ tbps black pepper slightly grinded (should be very coarse)
  • 2-3 tbps of cream of milk
  • 2 tbps warm ghee
  • Salt to taste
  •  Cooking oil for frying

 

Preparation: 15-20 mins

Cooking : 25-30 mins

 

Method:

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Sieve the plain flour.  Add the salt, cumin seeds, black pepper, cream of milk & warm ghee to the flour.

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Mix all and prepare the dough using some warm water.

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The dough should not be too tough.

 

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Divide the dough into small  balls.

 

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Roll out each ball into small circles

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and prik/light impression using a fork..

 

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Once all the puris are rolled out, heat the oil in a frying-pan and deep fry them until golden brown

Note: while dropping the puris into the frying-pan, it should be on high flame. After dropping the puris, the flame should be turned medium to low flame each time..

 

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When all the puris are done, let them cool down.  Once cooled puris are ready to be stored in airtight container

 

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Serve as required…

 

 

You are ready to go ahead and try in your kitchen….

&

Do let me know how it went ………….

 

Hit the “LIKE” button &/or SHARE with your family and friends. also please feel free to post your views/comments below using LEAVE REPLY form…

wait for next one….

**Don’t forget to check other recipes on Jigss Kitchen under My Recipes section and do subscribe to get regular updates via email regarding new recipes, tips & tricks posted..**

for queries/comments please feel free to contact

email: jignesh.s.thakkar@gmail.com

voice/whatsapp :+91-9898195658