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TV SHOW: Z Marathi |
Aamhi Saare Khavayye |
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| 'Do watch Chef Devwrat's Innovative, interesting recipes & Carving on Z Marathi's popular cookery show 'Aamhi Saare Khavayye' on every Friday at 1.30 pm. |
Loksatta Newspaper |
Starters On Every Friday |
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| The knife for carving should be held like a pencil is held is for writing. This pencil hold gives you a better control of your tool. |
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| Add instant potatoes flakes to soup to thicken. Add small amounts at a time and stir. |
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| To enter Devwrat Jategaonkar's recipe world please click here |
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Demonstration /
Workshops / Events |
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| Add instant potatoes flakes to soup to thicken. Add small amounts at a time and stir. |
| ..Read more |
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Recipes |
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Lemon Coriander vegetable soup
| Ingredients |
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| Ginger chopped |
1 tsp |
| Garlic chopped |
1 tsp |
| Green chili chopped |
1 tsp |
| Cabbage/carrots/beans/cauliflower (chopped) |
100 Gms |
| Cornflour |
2 tsp |
| Sesame oil |
1 tsp |
| Salt |
1 tsp |
| Sugar |
1 tsp |
| Coriander |
1 bunch |
| Fried noodles (optional) |
50 Gms |
| Water |
3 cups |
Method
| 1 |
Heat some oil in a sauce pan or any other handi. |
| 2 |
Add chopped ginger, garlic, and sauté well. Add chopped vegetables. |
| 3 |
Add water, boil. Add salt and sugar. |
| 4 |
Once vegetables are cooked, add cornstarch dissolved in some water. Check the thickness and the seasoning. |
| 5 |
Squiz lemon. Turn off the gas. Add chopped coriander leaves, and few drops of sesame oil. |
| 6 |
Boiled noodles can be added as per liking. |
| 7 |
Serve hot. |
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Kurkurit makyache pakode
| Ingredients |
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| Kashmiri chili paste |
2 tsp |
| Ginger garlic paste |
2 tsp |
| Rice flour |
1 tsp |
| Besan |
1 tsp |
| Baby corn |
200 Gms |
| Lemon |
1 no |
| Coriander |
1 bunch |
| Salt |
1 tsp |
| Curry leaves |
1 bunch |
Method
| 1 |
Slit baby corns lengthwise in two pieces. If it is too long, cut in smaller pieces. |
| 2 |
Make a marination using red chili paste, ginger garlic paste, gram flour, and rice flour. Add salt, lemon juice, chopped curry leaves and coriander. |
| 3 |
Add baby corns to this mix. Coat well. |
| 4 |
Deep fry in hot oil. Sprinkle some chat masala. Serve along with green chutney. |
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Crispy onion rings recipe(eggless)---Kids favorite
| Ingredients |
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| Maida |
150 gms |
| Corn flour |
1 tsp |
| Baking Powder |
1 tsp |
| Milk Toned |
1/2 tsp |
| Malai or cream |
1 tsp |
| Water |
200 gms |
| Onion (big size round) |
3 no |
| Green chilies chopped |
2 no |
| Chaat masala |
1 tsp |
| Red chilli powder |
1 tsp |
| Grated cheese |
50 gms |
Method
| 1 |
Make a batter suing mentioned ingredients. |
| 2 |
Slice onion (4 to 6 mm thick discs).Separate rings. |
| 3 |
Dip the rings in batter and deep fry till golden brown; take it out on paper.Sprinckle some chaat masala on top. |
| 4 |
Make a tower using rings, and insert lettuce in it. Garnish with colored peppers. Serve along with special sauce. |
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Karwari prawns
| Ingredients |
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| Prawns (medium) |
8 no |
| Turmeric |
1 tsp |
| Ginger garlic paste |
40 gms |
| Tamarind water |
50 ml |
| Kashmiri red chilli paste |
40 gms |
| Egg |
1 no |
| Maida |
2 tsp |
| Salt |
1 tsp |
| Rice flour |
80 gms |
| Rawa |
40 gms |
| Coriander |
1 bunch |
Method
| 1 |
Devein prawns, slit it and make it flat using knife |
| 2 |
Marinate prawns with turmeric, ginger garlic paste, salt and tamarind water. Keep aside for some time. |
| 3 |
Make a batter using red chili paste, egg and Maida. |
| 4 |
Deep prawns in egg batter and crumb it using Rawa and rice flour mix. |
| 5 |
Deep fry prawns and serve with green chutney. |
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Shahi Mangodi paneer biryani (Biryani festival recipe)
| Ingredients |
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| For Rice |
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| Basmati rice |
250 gms |
| Green cardamom |
5 no |
| Black cardamom |
1 no |
| Bay leaf |
1 tsp |
| Cinnamon |
1 stick |
| Cloves |
5 pcs |
| Milk |
1 cup |
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| For biryani masala |
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| Mangodi |
150 gms |
| Paneer |
100 gms |
| Cashew nuts whole |
50 gms |
| Ghee |
150 gms |
| Green chilli slit |
2 no |
| Ginger garlic paste |
20 gms |
| Turmeric |
1 tsp |
| Garam masala |
1 tsp |
| Red chilli powder |
1/2 tsp |
| Yoghurt |
200 gms |
| Salt |
1 tsp |
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| For garnish |
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| Fried onions |
25 gms |
| Mint |
½ bunch (15 Gms) |
| Ginger shredded |
15 gms |
| Tomato chopped |
1 no |
| Kewda water |
1 tsp |
| A pinch of Saffron dissolved in ¼ cup of milk |
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Accompaniment
Plain Yoghurt or Vegetable raita
Method
| 1 |
Boil 1 liter of rice, add milk, whole garam masala, salt, rice. Cook rice till it is ¾ done, strain. |
| 2 |
Heat some ghee in handi, fry mangodi till golden brown, remove, and keep aside. I n same ghee, add ginger garlic paste, green chillies, turmeric, red chili powder and garam masala. Add mangodi.Saute well. Add yoghurt, paneer, salt, and if required ½ cup water. |
| 3 |
Once this mix is ready, simmer the heat. In the handi with mangodi mix, Sprinkle ginger shredded, mint, coriander, fried onions, green chillies, tomato.Spread rice evenly on top. Sprickle saffron milk on top. Cover with moist cloth on top. Cover handi with lid. Cook in slow fire for 10 to 15 minutes. Serve hot with vegetable raita. |
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Honey almond frozen yoghurt
| Ingredients |
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| Milk |
1 katori |
| Sugar |
1/2 katori |
| Honey |
2 tsp |
| Thick curd |
1 katori |
| Chopped almonds |
8 no |
| Custard powder |
1 tsp |
| Nutmeg |
1 pinch |
| Salt |
1 pinch |
Garnish
crushed dry fruit chikki, red cherry, and mint.
Method
| 1 |
Mix together milk, custard powder and sugar, whisk together. |
| 2 |
Heat this mix on gas, once it is thick, remove from gas, cool down. |
| 3 |
Once it is cold, fold in curd, honey, nutmeg powder, chopped almonds. |
| 4 |
Keep in freezer for 4 to 5 hours, demould it Garnish with crushed dry fruit chikki, cherries, mint and serve. |
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Tips |
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For Crispier Puris Add a teaspoon of Semolina / Rava and 1 teaspoon of Rice flour to the wheat flour while kneading |
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Overripe Tomatoes Dip them in cold water, add some salt and leave overnight. They will be fresh and firm to the touch the next day. |
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Avoid Sticky Rice :
Wash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice to remain separate.
Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate. |
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Retaining the "whiteness" of white rice : While cooking rice add a few drops of lemon juice. The color of the grains become bright white. |
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Remedy for Salty Curry : Wash a potato. Cut into two. Place a the two halves of the raw potato in the curry and it will absorb the extra salt. |
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Chapattis reheated with a little water on the tava become as good as fresh. If reheated with oil they will be crisp. |
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Add a handful of rice flour to bhajia batter for crisper and less oily bhajias. |
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To make crispy dosas add soaked fenugreek seeds to the ingredients while grinding and some sugar. |
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To cook white and fulffy rice add a few drops of lemon juice while cooking. |
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To avoid dosas from sticking to the pan apply oil to the pan the night before. |
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To make the meat tender add a piece of raw papaya while cooking. |
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To reduce the excess salt put in a curry add potatoes. |
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If you are using pepper in any dish add lesser salt than is required. |
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If you boil vegetables in water, do not throw the water, keep it to make gravies. |
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Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time |
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When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender |
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Wash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice to remain separate |
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If batter of any bhajias tends to become too thin, wet a slice or two of bread, press out all excess water, and mash it into the batter. This will help greatly in thickening the batter |
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Never beat idli batter too much just before spooning into moulds. Just spoon as is. The air already incorporated while rising is lost and idlis may not be as soft as they should be. |
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