Step into the enchanting realm of our “Khane Mein Kya Hain?” series, where we present a monsoon-special combination that seamlessly blends protein, vibrant veggies, wholesome grains, and above all, an explosion of taste. This culinary installment is crafted to capture the essence of the rainy season, bringing you a warm embrace of flavors and comfort like no other.
This Recipe is free from:
☒Wheat
☒Peanuts
☒dairy
☒casein
☒soy
☒egg
☒sesame
☒fish
☒shellfish
Matki Usal Ingredients –
Matki sprouts – 2 cups
Onion finely chopped – 1
Tomato – finely chopped – 1
Ginger-Garlic paste – 1 TBSP
Vegetable oil – 1 TBSP
Mustard seeds – 1 TSP
Cumin seeds – 1 TSP
Hing powder – 1/4 Tsp
Turmeric powder – 1 Tsp
Red Chilli powder – 1 Tsp
Jaggery – ½ Tsp
Garam Masala / Goda masala – 1 Tsp
Salt to taste.
Cilantro – finely chopped for garnishing
How To Make Sprout Matki Step By Step Instructions
Sprout the whole matki
Heat a Pan on medium flame. Once hot add oil.
Once the oil is hot add mustard seeds. Once they splutter , add cumin seeds and hing powder.
Add Onions and saute till they turn translucent. Add tomatoes and saute till they turn mushy. Add ginger garlic paste and sauté for a minute.
Add turmeric powder , chilli powder, goda masala , salt to taste. Mix well and saute for another 2-3 minutes.
Add sprouted matki. Mix well.
Add water to adjust consistency. Cover and let it cook till sprouts get cooked.
Garnish with finely chopped cilantro
Butternut Squash / Pumpkin Bharit
Ingredients
Butternut Squash or Pumpkin – Peeled and cut into small cubes – 1 Cup
Vegetable oil – 1 Tsp
Cumin seeds – 1 Tsp
Hing powder – ¼ Tsp
Green chillies – finely chopped – 3-4
Curry leaves – 4-5
Salt to taste
Cilantro – finely chopped – for Garnishing.
Method For Preparing Butternut Squash
Steam the butternut squash cubes in a pressure cooker for 3 whistles. Let the pressure release naturally. Smash the butternut squash using a potato masher.
In a small kadai , heat 1 Tsp of oil. Once hot , add cumin seeds , hing powder , Finely chopped green chilies , curry leaves.
Add the hot tempering or tadka to mashed butternut squash. Add salt to taste and mix well. Garnish with finely chopped cilantro
Spinach Thalipeeth Ingredients –
Thalipeeth Bhajani – 1 cup
Palak / Spinach – finely chopped – 1/2 Cup
Onion – finely chopped – 1
Red Chili powder – 1 Tsp
Turmeric powder – 1 Tsp
Coriander-cumin powder – 1 TBSP
Salt to taste
Vegetable oil – ½ cup
Water.
Method For Spinach Thalipeeth Recipe
Take a bhajani flour in a mixing bowl. Add turmeric powder, salt, red chilli powder, 1 tsp oil, finely chopped spinach leaves and chopped onion. Mix well.
Add sufficient amount of water to make soft dough.
Take a plastic sheet and place it on rolling board. Apply some oil on plastic sheet. Take a dough ball and put it on plastic sheet and start flattening the dough into the circle with your palm. Apply some water on your palm while making Thalipeeth. Make a hole in the Center and 4 to 5 holes at side.
Heat the griddle or pan on medium low flame. Apply some oil on griddle. With the help of plastic sheet pick up the Thalipeeth and place on griddle. Pour little oil in the holes while cooking.
Cover with the lid. Cook the Thalipeeth till the base is golden crisp. Turn over and continue cook on another side also till golden brown.
