Thursday, 30 July 2015

Khatti mithi kaddu ki sabzi recipe

I had this khatti meethi kaddu sabji in my mind since a long time.But normally I used to end up making pumpkin poori/pumpkin paratha.
last weekend i got this bhopla aka pumpkin to make this delicious tasty fingerlicking sabji .khatta meetha means sour and sweet

Sweet and sour pumpkin (kaddu) subzi is a speciality of Rajasthan and Uttar pradesh.Both yellow and green peeled pumpkin can be used to make this delicious and tangy curry.This is usally served with khasta kachori ,daal poori bedvi,or parathas.Thickness of the curry depends on personal choice,some prefer to make it as a dry curry ,some like it to make semi thick like the way I made it.

I have followed exact recipe from maayeka only difference that i had used amchur powder as I didnt have raw mango with me

Do not skip methi seeds & badishep in the sabji for the unique flavour


Yellow Pumpkin – 400gm
Raw mango (Chopped) – 2.5 tbls
Sugar – 2.5 tbsp
Turmeric – 1/2 tsp
Chilli Powder – 1 tsp
Green Chillies- 2
Ginger – 1/2 tsp 
Mint leaves – 6 (optional)
Salt – 1 tsp

Cloves -1
Mustard seeds – 1 tsp
Fenugreek – 1/2 tsp
Fennel seeds(badishep) – 1/2 tsp
Asafoetida – 1/4 tsp
whole red chilies-2
Oil – 3 tblsp

1. Wash and chop the pumpkin (traditionally, green skinned pumpkin is not
peeled, only yellow skinned pumpkin is peeled.)

2.Heat oil in a pressure cooker, add mustard seeds, fenugreek, cloves and
fennel seeds, and when they start crackling add asafoetida,whole red chilies and chopped
green chillies.

3.Now add chopped pumpkin, ginger, chopped raw mango and all the spices EXCEPT sugar.
Mix well and add 3/4 cup water and pressure cook for 2 whistles.

4.Then open the cooker and add sugar  and mint leaves and cover and cook for 5 minutes on low heat.
Garnish with fresh coriander leaves & serve with poori or khasta kachoris


1 In case you dont have raw mango then add 1.5 tsp mango powder at the end in step number 4 
2-If you want to make it as a dry sabji then add  just 1/3 cup water.

Methi paratha

Making paratha is one of the easy ways to include methi in our diet.You can have it as a quick breakfast or a side accompaniment to any curry or sabzi.

these fenugreek flat bread are healthy alternative to plain parathas and packed with more flavors and 
This recipe can be used to make roti or layered paratha or even just simple paratha, anything you choose.

Fenugreek leaves or methi leaves are very good for health as they are rich in antioxidant, iron and also a good source of dietary fiber. It also has vitamin C, thiamine, riboflavin, vitamin B6, calcium, magnesium, potassium and selenium. It is beneficial to diabetic patients and also helps to alleviate the symptoms of both menstruation and menopause. 

In short fenugreek has numerous health benefits which can help in overall well being. So try to include it in your diet at least once in a week.Lets proceed to learn  how to make Methi Paratha  following our easy recipe.


2 cups whole wheat flour/atta
1 cup tightly packed fenugreek leaves/methi
2-3 green chilies, finely chopped
7 to 8 small garlic cloves/lahsun, finely chopped or 1.5 tsp finely chopped garlic
1/2 tsp red chilli powder
1 tsp carom seeds(owa)/cumin seeds
1 tsp badishep
1 tbsp coriander cumin powder
pinch hing (asafoetida)
2 tsp oil
½ cup water for kneading as required
salt as required
oil or ghee as required for roasting

1.rinse the methi leaves well. drain them completely. chop the methi leaves finely and keep aside.

2..Mix  methi leaves, red chilli powder,chopped garlic, turmeric powder, jeera/cumin/owa seeds,badishep,green chilli, salt and 2 tbsp of oil together keep aside for 10 minutes.Methi will leave water.After 10 minutes add wheat flour and very little water at a time only if required (as methi has already left water) and make a soft dough as shown in the picture below. Cover it and let it sit for 1 hour. make equal sized balls out of it and roll the balls dusting a little flour into round shaped chapati with a rolling pin. you can even make a layered or square or a triangle paratha.

4.Heat a tawa and place the rolled out dough on it and cook for a minute.When bubbles start appearing, apply a little oil /ghee and flip it over to the other side. Let the other side also get cooked well. 

5.Apply a little ghee and serve it with lemon pickle or curd or raita or chutney or any side dish of your choice.


1. can even add 1 tsp ginger garlic paste instead of chopped garlic
2.can add half cup of chopped coriander leaves to above recipe.

Wednesday, 22 July 2015

Khandeshi Takachi kadhi |Marathi style buttermilk kadhi

Whenever we are bored of eating dal or amti with rice we need something different.At that times kadhi comes to our rescue.Kadhi is a curry made using buttermilk & besan (chickpeaflour) ,few spices & then tempered.

In india kadhi is prepared in different manner in different states though the basic ingredients ie besan & dahi is common.

I have posted punjabi pakora kadhi & gujarati kadhi recipe

Todays kadhi is from khandesh region of maharashtra

In Khandesh the kadhi is made bit differently. Traditionally, ginger, garlic and green chilies are roughly ground together and mixed with ghee. 
Kadhi is made in earthen pot. And tempering is made with live coal. The ghee-masala ball is carefully put over coal and as ghee starts melting, lichen, mustard seeds and cumin seeds added. Once mustard seeds start spluttering, everything including coal is poured in boiling kadhi.

Dont skip lichen /dagadphool in above recipe as it imparts a different taste.I have followed exact recipe from VADANI KAVAL GHETA

Recipe source:


1 cup Yogurt (preferably sour)
3-4 tbsp Besan or Chick Pea Flour
Salt per taste
1-2 tsp Sugar
10-12 sprigs of Cilantro (chopped)

4-5 cups of water (use as needed)

Masala - 
2 Green Chilies (or per your taste)
1" Ginger Blob
3-4 Cloves of Garlic

Tempering -  
8-9 Curry Leaves
4-5 DagadFool (or edible Lichen) 
2 tbsp Ghee (solid)
1 tsp Mustard Seeds
1 tsp Cumin Seeds


1.grind yoghurt with besan in a mixer grinder along  salt, sugar so that no lumps remain in the mixture.Add about 2.5 cups to 3 cups of water to besan curd mixture & again grind it.

2.Now keep the this kadhi mixture on low-medium flame and keep stirring almost constantly . Do not increase the heat to make kadhi faster it can curdle. 

3.Grind green chilies, garlic and ginger into coarse paste without water. Mix  solid ghee with ginger garlic chilli paste  keep it in a plate. 

4Once kadhi/buttermilk mixture comes to boil, heat small kadhai/tadka pan,now add ghee-masala mixture to the hot kadhai. Ghee will melt with a minute then add dagadfool, curry leaves,  mustard seeds and cumin seeds. 

5.Once the mustard seeds start spluttering and ginger garlic turns golden brown, add this tempering to boiling kadhi. Let it boil just one more time and turn off the heat.

6.Garnish with coriander leaves.

1.Don't add all the water at the same time instead check the consistency. It should be very similar to fat free milk.

2.In case you are using coal and earthen pot then boil kadhi is a steel utensil. Heat coal over and let it become completely red. Put this live coal in earthen pot, make tempering as per recipe above. Once tempering is ready, add the boiling kadhi over. 
Remove coal before serving or within half an hour.