KOLAMBICHI KHICHADI - कोलंबीची खिचड़ी

कोलंबीची खिचड़ी - सी.के.पी. पद्धतीची

KOLAMBICHI KHICHADI - C.K.P STYLE 

RECIPE IN MARATHI

साहित्य:
१ वाटी कोलंबी
४ वाट्या तांदूळ
१ चमचा हिरवे वाटण (आलं - लसूण - मिरची )
१ चमचा  हळद 
१ पाकळी  लसूण 
२ चमचे गरम मसाला
२ चमचे लाल तिखट
२ मोठे कांदे चिरलेले
१ वाटी तळलेला कांदा-खोबरा वाटण
1/२ वाटी नारळाचे दूध
चविनुसार मीठ
२ डाव तेल

कृति:
प्रथम कोलंबी स्वच्छ धुवा। त्यावर हळद, तिखट,मीठ, गरम मसाला, हिरवे वाटण चोळून ठेवा।
भांड्यात तेल गरम करा।  गरम झाल्यावर एक पाकळी लसुणाची फोडनिला घाला। नंतर त्यावर मसाला लावलेली कोलंबी टाकून चांगली परतून घ्या व त्यावर चिरलेला कांदा टाका। धुतलेले तांदूळ टाकून चांगले परतून घ्या। कांदा , खोबरे वाटण टाका। नंतर नारळाचे दूध टाका।  परतून घेऊन त्यात गरम पाणी घाला। खिचड़ी शिजल्यावर सरसरीत वाफ येऊन गरमगरम खिचड़ी नारळाचे दूध घालून खा।

RECIPE IN ENGLISH

Ingredients:
1 bowl Prawns
4 bowls Rice
1 Teaspoon Green Paste(Ginger-Garlic-Green Chillies)
2 Teaspoons Garam Masala
2 Teaspoons Red Chilly powder
1 Teaspoon Haldi powder(Turmeric powder)
2 Large Diced Onions
1 leaf of Lasoon(Garlic)
1 Bowl - deep fried Onion-Coconut paste
Half Bowl Coconut Milk
2 Curry Spoonful Oil
Salt as per taste

Preparation:
Clean the prawns properly and add Haldi, Red Chilly powder, Salt, Garam Masala, Green masala paste. Mix well. Heat oil in a vessel. Once it is hot, add the garlic leaf to it for tadka. Afterwards, add the prawns to the oil and keep mixing it. Add the diced Onions to it. Add the washed Rice to it and keep mixing well. Add the Onion-Coconut paste continuing to mix. After this, add the Coconut Milk. Once it is mixed well, add hot water for the rice to cook. Once the Khichadi is cooked, serve with Coconut Milk for the best taste!

THANK YOU!

Cooking Classes

Group Cooking Classes by Mrs.Sushama Deshpande all over Mumbai and Suburbs

Options:

1) Salads: Waldorf, Stuffed Grains, Pasta, Green Grains Stuffed, Russian, Salsa Mix, Corn. 

Fees: Rs.800/person. Group Size - 7 to 10

2) Parathas: Methi, Dudhi, Cabbage, Veg Kheema, Aloo, Paneer, Ground Nuts Sweet, 
Mawa Coconut, Cheese, Mutter, Khatta Mitha. 

Fees: Rs.800/person. Group Size - 8 to 10

3) Desserts: Chocolate Mousse, Caramel Pudding, Trifle Pudding, Apple Pie, Baklava,Banana Smoothie, Fruit Cream. 

Fees: Rs.1000/person. Group Size - 8 to 10

4) Non Vegetarian Starters: Fish Fingers, Lemon Chicken, Shami Kabab, Chicken Koliwada, Fish Cutlets, Chicken Malai Tikka, Ravioli, Meat balls, Chicken Sticks, Chicken Momo's, Chicken Stuffed Rolls. 

Fees: Rs.2500/person. Group Size - 10+

5) Vegetarian Starters: Mini Samosas, Corn Cheese  Balls, Momo's, Paneer  Green  Tikka, Crispy Vegetables, Hara Bhara Kababs, Spring Rolls, Corn Cutlets, Mutter Kababs, Veg Lollipops. 

Fees: Rs.1500/person. Group Size - 10+

6) Vegetarian Party menu: Pineapple Punch, Waldorf Salad, Mix Vegetable, Corn Palak, Patti Samosa, Veg. Lollipops, Veg. Biryani, Mung Dal Halwa 

Fees: Rs.1000/Person. Group Size - 8 to 10 persons

Details:
a) Classes can be conducted in minimum specified group size across Mumbai and suburbs.
b) 1 Person from the Hostess/Host would be charged 50% of the fees.
c) Cooking Gas, Basic appliances like Mixer, Refrigerator, utensils would be provided by the Host.
d) All required ingredients would be provided by us.
e) Quantity prepared would be more than sufficient for every member to taste.
f) The above 6 Menu options are the most popular. Menu can be customized based on requirement to include traditional recipes, etc.

For further details, please call Mrs.Sushama Deshpande on 9702290260
http://cookwithsushama.blogspot.in/
https://www.facebook.com/aseamhikayastha/

Walachi Khichadi

RECIPE - कडव्या वालाची खिचडी (सोजी) - Bitter Field Beans Khichadi

Recipe in Marathi:

Recipe in English:
Ingredients:
1 bowl Vaal(The Vaal are to be soaked and sprouted, post which the skin is to be removed)
1 Onion medium cut
2 bowls Rice
1 teaspoon Green paste(Ginger, Garlic and Green Chilly)
1 teaspoon Red Chilly powder
1 teaspoon Garam masala
1/4 bowl Cocunut Milk(can be prepared without this ingredient also)
1/4 teaspoon Haldi powder(Turmeric powder)
2 Curry spoonful Oil
Hing and Jeera for tadka
Salt as per taste

Preparation:
Add Oil to a kadhai and heat it. Add Hing, Jeera for tadka. Add the medium cut Onion. Add Vaal, Haldi powder, Chilly powder, Green paste and Garam masala. Let it cook for 5 mins in the steam. Add rice. Keep mixing it will for 5 minutes after which you can optionally add the Cocunut milk for a richer taste. Add some hot water for the rice to cook. Add salt and mix well. Let it cook on low flame.

Serve hot with ghee or cocunut milk.

असे आम्ही कायस्थ - Traditional CKP Recipe Book

असे आम्ही कायस्थ

Dear Friends,

I am very Happy to announce that we have published a Recipe Book in Marathi - "असे आम्ही कायस्थ" - "Ase Aamhi Kayastha" written by my mother Sushama Deshpande on 29th May 2016.

The book features traditional recipes of the CKP(Chandraseniya Kayastha Prabhu- चांद्रसेनिय कायस्थ प्रभु) sub-caste in Maharashtrians. The book features 142 Veg and Non-Veg CKP recipes across 9 different categories. It also has a chapter on CKP Riti for specific festivals. We have received an overwhelming response to the book so far and have sold 500 copies in 28 days.

Please go through the recipe list and sample pages on this page below. 

The book is priced at Rs.150/- inclusive Shipping within India. The book can also be shipped Worldwide for which shipping will be charged. You can contact me on Call/Message/Whatsapp me on 9920095150 or send an email on yogesh2203@gmail.com for further details.

You can also visit our Facebook page - www.facebook.com/aseamhikayastha for further details.

Book Launch at the hands of my Grandmother -Snehalata Gupte. From L-R - The author Mrs. Sushama Deshpande, Mrs.Snehalata Gupte, Mr.Vilas Deshpande(my father), Mr.Arvind Joshi(Publisher), Mrs.Neela Deshmukh(Anchor, Friend, Relative)

Book Cover

INDEX PAGE

RECIPE LIST:

Sample Pages:

THANK YOU!