JK's Kitchen

Wednesday, 15 January 2014

Dahi Sev Puri Recipe by JK's Kitchen - Indian Chat

Dahi Sev Puri Recipe by JK's Kitchen - Indian Chat

#Recipe #Chat #DahiSevPuri

Dahi Sev Puri is an Indian snack which is especially popular in the state of Maharashtra.

Dahi Sev Puri Recipe by JK's Kitchen

INGREDIENTS

1 Medium Size Boiled And Peeled Potato Chopped

1 Medium Size Onion Chopped

1 Medium Size Tomato Chopped

1 Cup Curd

1 Cup Tamarind Chutney ( Imli Chutney) - recipe at : https://www.youtube.com/watch?v=TBb9V_5Bwd8

8 -- 10 Puris / Golgappas

1 Cup Sev

Chat Masala

Salt to Taste

Coriander Leaves For Garnish

Instructions

 In Plate, Arrange The Puris (8 - 10)

 Break The Puris From The Center To Create Space For Potato And Chutneys

 Sprinkle Salt and Char Masala In Onion, Potato And Tomato.

 Stuff Chopped Potato, Onion And Tomato In The Puris.

 Top The Stuffed Puris Up With Tamarind Chutney And Curd.

 Sprinkle Chat Masala.

 Add The Sev On Top In A Way That Each Puri Gets Covered With Sev.

 Finally Garnish With Coriander Leaves.

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By Jharna Juriani, Khushboo Juriani, Pooja Juriani

Music : Raj Juriani

JK's Kitchen, Ulhasnagar, Mumbai, India - +91 9822260222

Sunday, 12 January 2014

Green Coriander chatney Recipe by JK's Kitchen

Green Coriander chutney Recipe by JK's Kitchen

Green Coriander Chutney Recipe by JK's Kitchen

INGREDIENTS
4 Cup Fresh Coriander Leaves
2 Green Chilies chopped
1 inch Ginger
8 - 10 Cloves Garlic
1 Medium Size Onion
1/2 Cup Tamarind paste (Imli)
1/2 Tsp Red Chili Powder
Salt To Taste
1 Cup Water (If Required)

INSTRUCTIONS
 Combine All The Ingredients Except Coriander Leaves , Red Chili Powder and Salt In a Grinder And Blend It Into a Smooth Paste.
 Add Coriander Leaves , Red Chili Powder and salt and Blend it. (Add Very Little Water If Required)
 Store It In Air Tight Container.

SERVING IDEA
Serve With Pakora, Dhokla, Batata Vada, Aloo Bonda , Samosa And Kachories And Also add in Pani Puri , Sev Puri, Baton Papdi and Bhel Puri.

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Saturday, 11 January 2014

sweet and sour Tamarind chutney (Imli ki Chutney) Recipe by JK's Kitchen

Sweet and Sour Tamarind chutney (Imli ki Chutney) Recipe by JK's Kitchen

Sweet and sour Tamarind chutney (Imli ki Chutney) Recipe by JK's Kitchen
INGREDIENTS
1 Cup Tamarind (Imli)
1 Cup Water
1 cup Sugar or Chopped Jiggery (Gur / Gud)
1 Tsp. Gharam Masala
2 Tsp. Roasted Cumin Powder ( Bhuna Jeera Powder)
1 Tsp. Red Chili Powder
Salt to Taste

INSTRUCTIONS
 Soak Tamarind In Water For 1 – 2 Hours And Squeeze Out The Pulp.
 In The Saucepan Combine Tamarind Paste And Sugar And Bring To Boil Over Moderate Heat.
 Then Add Gharam Masala, Roasted Cumin Powder (Bhuna Jeera Powder), Red Chili Powder And Salt.
 Turn off the Flame and Allow It to Cool at Room Temperature (Chutney Will Get Thicken to Ketchup like Consistency When It’s Cooled).

SERVING IDEA
Indian Snacks Like Rava Dhokla, Aloo Bonda , Samosa And Kachories And For Making Delicious Pani Puri , Sev Puri, Bhel Puri and Dahi Wada.

Monday, 6 January 2014

Potato Peas Toast Fry (Aloo Matar Toast ) - JK's Kitchen

POTATO PEAS TOAST/FRY (Aloo Matar Toast )

INGREDIENTS (1 – 2 TOAST)

1 Boiled Potato for 2 Toasts

1/2 Cup Boil Vegetables (Carrot, Cabbage, Cauliflower)

1 Cup Boil Peas

2 – 4 Bread Slice

1 Tsp. Corn Flour

2 Tsp. Ginger Garlic And Chili Chopped

½ Tsp. Red Chili Powder

½ Tsp. Dhania Powder

½ Tsp. Gharam Masala Powder

½ Tsp. Cumin Powder (Jeera Powder)

½ Tsp. Chat Masala

2 Tsp. Tomato Ketchup

Semolina / Suji

Salt to Taste

Oil for Deep Fry / Toast

INSTRUCTIONS

Ø Add boil vegetables in potato and mash it properly with A Spoon or Spatula.

Ø Add Red Chili Powder, Dhania Powder, Gharam Masala Powder, Jeera Powder, Salt, Ginger, Garlic, Chili and Corn Flour And Mix Everything Well.

Ø Add half boil peas in it and roughly mash it.

Ø Add tomato ketchup and chat masala and mix it properly

Ø Take one bread slice spread the filling evenly on bread press it lightly so that filling stick to bread

Ø Add some boil peas on its top and cover it with second bread and cut the sides of bread.

Ø Heat the oil for toast or deep fry. slide the bread slice in medium hot oil and fry / toast it till it become golden brown and crispy on both the sides.

Ø Drain the fried bread slice on the tissue paper / paper towel to soak out excess oil

Ø Serve it with ketchup or chili sauce.

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Vegetable Cutlet by JK's Kitchen - Indian Vegetarian Cuisine

INGREDIENTS (13 – 14 CUTLETS)

4 – 5 Boiled Potato

1 Cup Boil Vegetables (Carrot, Cabbage, Cauliflower)

1 Cup Bread Crumbs

6 – 8 Tsp. Corn Flour

2 Tsp. Ginger Garlic and Chili Chopped

1 Tsp. Red Chili Powder

1 Tsp. Dhania Powder

1 Tsp. Gharam Masala Powder

1 Tsp. Cumin Powder (Jeera Powder)

Semolina / Suji

Salt to Taste

Oil for Deep Fry / Shallow Fry

INSTRUCTIONS

Ø Drain and Mash Boil Potato and Vegetables with A Spoon Or Spatula And Mix It Properly.

Ø Add Red Chili Powder, Dhania Powder, Gharam Masala Powder, Jeera Powder, Salt, Ginger, Garlic, Chili Corn Flour And Bread Crumbs. Mix Everything Well.

Ø Shape The Veg Cutlet And Roll Them In Semolina/Suji (This Will Make Cutlet Crispy And Crunchy).

Ø Heat the Oil and Deep Fry or Shallow Fry Cutlet In Oil Till It Become Golden Brown And Crispy On Both The Sides.

Ø Serve It With Ketchup Or Mint Coriander Chutney Or You Can Also Serve Veg Cutlet With Warm Bread.