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Sangita's Kitchen, Pune (2025)

27/02/2024

Mutton Shami Kebabs

These kebabs are crisp on the outside, succulent and tender inside.
I make these kebabs as an evening snack with coriander mint chutney or I add Naan to my kebabs and serve it as a main course meal.

Ingredients required to make the kebabs;
250 grams mutton mince
100-150 grams boneless mutton pieces
Two red onions cut in slices
Three potatoes peeled and chopped into cubes
2 tablespoons freshly ground garlic, ginger and green chilli paste
Some coriander and mint leaves chopped
1 cup Chana dal washed and soaked in water
Oil for cooking

Dry spices
Grind together
5 dry red chillies
4 cloves
1 tablespoon black peppercorns
1 piece mace
1 piece cinnamon stick
1 black cardamom
2 tablespoons coriander or dhana
1 tablespoons cumin or jeera

Salt, red chilli powder and turmeric powder.
Juice of one lime
A pinch of sugar

One egg beaten
1 tablespoon Gramflour

Method;
1 Heat oil in a pressure cooker
2. Add onions n sauté. Add salt.
3. Add garlic ginger green chilli paste n sauté.
4. Add the dry spices including the freshly ground spice powder
5. Add the mutton mince and mutton pieces. Add salt.
6. Sauté for two minutes on medium flame.
7. Add the Chana dal and chopped potatoes.
8. Keep cooking while stirring continuously for about fifteen minutes.
9. Add chopped coriander and mint leaves.
10. Now add a cup of hot water or stock and close the lid. Give five-eight whistles until the mutton is soft.
11. Open the lid and check the liquid.
12. Make sure to dry out the liquid.
13. Add gram flour and one beaten egg to the shami kebab mixture. Mix well and use a masher to mash it a bit.
Make balls out of it and form a round shape of shami kebab.
14. Cook the mutton mince patties with a touch of ghee till crisp on both sides.
15. Serve the kebabs with coriander n mint chutney.

05/02/2024

Chicken Khowsuey my style

Here I have used all ingredients like coconut milk n curry powder home made.

To make curry powder I used
2 tablespoons of Coriander or dhana seeds
2tablespoons of Cumin or Jeera powder
1 tablespoon of black peppercorns
1 stick Cinnamon or dalchini
5-6 cardamoms or elaichi
2 dry red chillies
1 tablespoon of Turmeric powder or turmeric pieces. Haldi powder
Toast the spices on low heat in a pan and grind to a powder.
Keep the powder aside.

To make home made coconut milk,
I use 1 cup fresh coconut pieces and 1/2 to 3/4 th cup water. Make a fine paste n strain to get the coconut milk.

Ingredients needed to make khowsuey paste
3 small red onions
1 inch ginger piece
6-7 cloves of garlic
2 green chillies
Few stalks of fresh coriander
Grind the above to make a paste

Method;
In a pan heat oil and cook the ground paste.
Add the curry powder and salt
Add the chopped chicken pieces and sauté for a few minutes.
Then add little chopped beans and carrots. Mix well.
Cover and cook for a few minutes.
Now add the coconut milk and cook for another two to three minutes.
Now add the cooked noodles and squeeze one lime into this khowsuey mixture.
Garnish with chopped spring onion sticks, fresh red chillies and roasted chopped.peanuts.
Your khowsuey os ready to serve.

06/01/2024

Home made Falooda
Made in just twenty minutes
This has two flavours.
One is Rose falooda and the other is
Saffron or kesar falooda

Ingredients to serve four glasses
Half litre cold milk
Rose syrup bottle
Half litre milk mixed with saffron or kesar and four tablespoons of white sugar
Sabja ( black seeds like chia seeds) mixed with water. You can soak them for just ten minutes
Sevaiya cooked in milk.
One box of vanilla ice cream
Four decorative glasses to layer the falooda
Method:
To make Royal rose falooda
In two glasses, first put the rose syrup,
according to the sweetness you want.
Then add the sabja, sevaiya. After these three layers, add cold plain milk.
On top add a scoop or two of vanilla ice cream.
Serve this with a long spoon, so that it's possible to have all the ingredients from the layers.
Serve cold

Kesar or saffron falooda
In two glasses add the sabja, then the sevaiya. Add Sweetened saffron milk. You can add some chopped dry fruits but this is optional. Now add a scoop or two of vanilla ice cream.
Your saffron falooda is ready to serve with a long spoon.
Enjoy 😊

14/12/2023

Millet green paratha

Ingredients;
1 Cup mixed millet atta ( flour)
Includes mix of Jowar, little millets, Kodu millets, Ragi n Bajra.
1 teaspoon ginger, garlic n green chilli paste
1teaspoon jeera powder
1teaspoon dhaniya powder
1/2 teaspoon haldi
1/2 teaspoon red chilli powder
Salt to taste
Handful of fresh Coriander leaves, spring onions and methi leaves, chopped fine
1/2 teaspoon jaggery powder
1teaspoon desi ghee
Water as required

Method;
Mix all the above ingredients and make a firm dough.
Set aside for half an hour.
Make parathas and serve hot with a dollop of ghee.
You can eat the paratha with any dal or vegetable or just with plain dahi.

06/12/2023

Made a kilo of Chicken Biryani today.
Took me back memory lane n remembered bonding over 'Biryani' with my parents. Dad used to always assist mom in making the yummiest biryani.
I always feel Biryani is like a bride.
Even though all her outfits, jewellery, make up stuff n her shoes are ready, it takes quite an effort to put all this together. The Bride takes her own time to get ready and finally manages to look good.
Biryani is just like the bride. There's a lot of prep required and then assembling all the ingredients together in the right proportion is quite a task.
Also layering the biryani is very time consuming.
But I enjoy making a good n perfectly balanced 'Biryani'.

04/12/2023

Prawn Pulao (or Khicdi)

Serves Four people

Ingredients :
1 Kilo Prawns.
2.5-3 Cups Basmati rice or any other fragrant rice as per your taste.
3-4 red onions chopped fine
2-3 tomatoes chopped fine
2-3 tablespoons of garlic paste
1/2 inch grated ginger
3 green chillies pound
Fresh coriander chopped fine
Juice of one lime
1-2 teaspoons of Red chilli powder
1/2 teaspoon turmeric powder
1-2 teaspoons garam masala
1 teaspoon goda masala ( optional)
1/2 Cup fresh coconut milk
You can also add a paste of fried onion n coconut, ground into a paste but that's optional.
Some caramelised onions
Some fried potato wedges or fries
Oil and ghee for cooking ( as per your desired measurements)
Salt to taste

Method;
1. Wash and drain the rice. Keep aside
2. Marinate the prawns in salt and lime juice and keep aside for half an hour.
3. In a Kadhai heat half oil, half ghee. Add cumin seeds, pepper seeds and two bay leaves.
4. Add the onions and sauté till pink in Color. Add the salt.
5. Add the garlic, ginger and green chillies.
6. Add the tomatoes and sauté till cooked well.
7. Add the turmeric, red chilli powder, garam masala and goda masala.
Mix well.
8. Add the marinated prawns and sauté for five minutes on medium heat. Add half of the chopped coriander leaves.
9. Now add the washed rice and sauté for another five minutes. At this stage, add the coconut milk.
10. Add about 6 Cups boiling water with some salt.
11. Add little of the fried onions to get that caramelised flavour.
12. Cover and cook for eight to ten minutes.
13. Switch off the heat. Your pulao is ready.
14. Garnish the prawn pulao with coriander leaves and potato wedges ( fries) and caramelised onions.
15. Serve with Papads and onion tomato salad.

29/11/2023

Chicken Kalimiri

1 kilo of Chicken serves 6-7 people

Ingredients;
1 Kilo Chicken curry cut
1/2 cup sour yogurt
1teaspoon fresh home made garam masala
2-3 tablespoons black peppercorns pounded into a fine powder
2 tablespoons fresh cream
1 teaspoon kasoorimethi
Juice of one lime
For the sauté ;
8 medium red onions chopped into slices
15 Garlic cloves chopped into two pieces each
1 inch ginger chopped into pieces
5 cashews
5 almonds
1 teaspoon poppyseeds
1 teaspoon pepper corns
Salt to taste

Method;
1. Marinate the Chicken pieces in yogurt, salt, black pepper powder and lime juice, for two to three hours.
Keep aside or in the fridge.
2. In a pan sauté all the ingredients written above for saute.
Once the mixture cools, grind into a fine paste.
3. In a wide pan, heat oil n ghee and shallow fry the marinated chicken pieces till they get a brown tinge on both sides. Cook for fifteen mins, seven minutes on each side.
4. In another pot heat some oil n ghee, add the ground paste and sauté till the paste is fully cooked.
5. Add salt, garam masala and the rest of the peppercorn powder.
6. Add the cooked chicken and mix well in the paste.
7. Add some kasoori methi, 1 cup warm chicken stock or water.
8. Check the consistency of the gravy and add water as per your requirement.
9. Finish the cooking by adding fresh cream to the gravy.
10. Garnish with some more black pepper powder and kasoori methi.
11. Your Chicken Kalimiri is ready to serve with Parathas or Nans.

Tip add 1/2 teaspoon jaggery powder or white sugar to the chicken. It enhances the taste of the dish.

29/11/2023

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01/09/2023

Narali Bhat
This is a Maharashtrian sweet rice made with jaggery n fresh coconut, cooked on Narali Poornima or the full moon day.
Ingredients :
1 cup Surteekolam or basmati rice
3 cloves ( laung)
2 cinnamon ( elaichi) seeds
1 stick cardamom ( dalchini) stick
2 tablespoons ghee
1 cup jaggery
Saffron mixed in 2 tablespoons warm milk
One cup grated fresh coconut
Pinch of nutmeg powder
2 cups coconut milk
1 cup warm water
Pinch of salt
1 tablespoon chopped plain cashews
1 tablespoon chopped almonds
1 tablespoon small brown raisins ( kishmish)

Prep:
Wash and soak the rice for half an hour.
Keep all the above ingredients ready near your cooking counter.

1.Heat ghee add dalchini, cloves n elaichi. Add cashews and almonds.
Lightly fry all these ingredients till they turn toasty and aromatic.
2.Add the rice and stir fry till the rice firms up.
3.Add one cup water
4.Add one cup freshly grated coconut and one cup coconut milk.
Mix well.
5.Cover the rice with a lid and let it cook for approximately ten minutes.
6.Open the lid and check if the rice is cooked.
7.Add one cup jaggery and saffron mixed in milk.
8.Mix the jaggery with the cooked coconut rice.
9.Add nutmeg powder and pinch of salt.
10.Garnish the rice with cashews and freshly grated coconut.

Note: Adjust the quantity of coconut milk and jaggery ( for sweetness) according to your taste buds.

30/08/2023

Mutter Karanji or Mutter Gujiya

This is an indulgent maharashtrian snack made from seasonal green peas and fresh grated coconut.

Recipe;
For the Karanji dough;

1 Cup Maida ( plain flour)
2 tablespoons Rava
1 teaspoon rice flour
2 tablespoon hot oil
Pinch of Ajwain and jeera
Salt to taste

Mix all the above ingredients together and add hot oil to the flour. Make a soft dough and keep aside for thirty minutes.

For the Mutter Karanji filling;

300 grams fresh green peas boiled
3-4 tablespoons freshly grated coconut
1 onion diced in small pieces
1 small tomato diced into small pieces
Garlic ginger and green chilli paste
(You can only use green chillies if you don't want to use garlic ginger paste)
1/2 teaspoon red chilli powder
1/2 teaspoon goda masala
1/4 th teaspoon Turmeric powder
Salt to taste
Pinch of sugar
Oil for cooking
Fresh chopped coriander leaves

In a Kadhai heat oil. Sauté the onions, then tomatoes and green chilli paste. Add salt, turmeric, goda masala and chilli powder. Add the boiled green peas and mix well. Cook for two to three minutes. Add coriander leaves, sugar and grated coconut.
The filling has to be dry and not runny.

To make the Matar Karanji:
Heat oil for deep frying in a wok.

Pinch off small, lime sized balls of the dough and roll out into a thin circle about 3-4 inch in diameter. Use some oil or ghee to grease the working surface (do not use flour)

Place about 2-3 teaspoons of the peas filling on one side of the circle leaving some space on the edge.

Fold over the other half of the circle to make a half moon shape.

Press and seal the edge taking care that air pockets do not form inside.

Use a Karanji cutter or a small fluted pastry cutter/wheel to remove excess dough and shape the Karanji.

Deep fry on medium heat till golden brown. (You can shape the karanjis at one time. Keep them covered and the fry them in batches)

Spicy Matar karanji tastes great on its own but you can serve them with Raw Mango & Coconut Chutney or any chutney of choice at your Diwali or Holi parties

29/08/2023

Khamang Kakdi ( Maharashtrian cuisine) It is a cucumber salad with yogurt, made as a side dish with spicy veg or non veg main course.
It acts as a cooling salad.

Ingredients ;
2 Cucumber , peeled and chopped
1/2 cup Fresh coconut , grated
Coriander (Dhania) Leaves , as required, chopped
3 tablespoons Roasted Peanuts (Moongphali) , skin removed. Peanuts are coarsely ground
3 tablespoons Curd (Dahi / Yogurt)
Salt , to taste

For tempering:
1/4 teaspoon Oil , as required
1 teaspoon Mustard seeds (Rai/ Kadugu)
1/4 teaspoon Asafoetida (hing)
1 Green Chilli , finely chopped
1 sprig Curry leaves , roughly chopped
Directions for Khamang Kakdi Recipe - Maharashtrian Cucumber Salad

1. To begin making the Khamang Kakdi Recipe, firstly take a big bowl to mix the salad.

2. Add cucumber, coconut, coriander leaves, salt to taste and mix everything well.

3. Now add in the yogurt and mix it again so that the cucumber is well coated with the yogurt. Keep it aside.

4. The next step is to temper the Khamang Kakdi. Heat oil in a tadka pan and add mustard seeds and asafoetida. Let it crackle for about 10 seconds.

5. After 10 seconds, add green chillies, curry leaves and saute for another 15 seconds. Once done, add this tempering to the Khamang Kakdi and mix it well.

6. At the end, sprinkle roasted peanuts over the Khamang Kakdi and give it a mix. The Khamang Kakdi is ready to be served.

Sangita's Kitchen

27/02/2024

05/02/2024

06/01/2024

14/12/2023

06/12/2023

04/12/2023

29/11/2023

29/11/2023

01/09/2023

30/08/2023

29/08/2023

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