JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

Recipe share by Deepa, thanks!


Ingredients:
Thai green curry paste (readily available in market) - 2 tbsp
Tofu - Half cup, diced and slightly
shallow fried
Mushroom - 1 cup
Capsicum - 2 tbsp
Beans - 1tbsp
Carrot - 1 tbsp
Baby corn - 1/2 cup sliced and 1 inch chopped
Cabbage roughly chopped - a fistful
Coconut milk (thick) - 200 ml
Spinach - Half a bunch
Green chillies - 3
Basil leaves - 8-10 (I used tulsi)
Salt
Oil

How to make:
Boil all the veggies except tofu and mushroom in little water for about 5 min till they are slightly cooked. In a kadai/pan add oil and green curry paste. Saute till oil leaves from all sides. Add tofu and mushroom and fry for 3 min. Now add all veggies, basil leaves, salt and fry the whole moisture for about 5 min on a low flame. Add coconut milk, salt, water and adjust the consistency. Puree the spinach and green chilly and add it to the curry. Cook it on a low flame for  about 10 min and serve hot with rice.
This recipe is same as mentioned in the green curry paste sachet but modified it with lots of variety veggies and spinach puree

 Note - This tastes better with long grain rice rather than regular one

Recipe share by Raksha. Thanks!

Ingredients used:
2-3 medium onions roughly chopped
4-5 garlic cloves(optional)
3 tsp urad dal
1/2 tsp mustard seeds
5-6 red chillies
1/2 fistful groundnuts(optional)
1/2 cup coriander leaves
1/5 lemon sized tamarind
5-6 curry leaves
1/4 tsp mustard seeds
2 pinches of hing/asafoetida
Salt to taste
Cooking oil- 1 tsp

How to make:
Warm oil. Roast urad dal and red chillies. Make sure they slightly change colour and don't get burnt. Scoop out the seasoning into a mixer jar, leaving the oil behind in the pan. Fry groundnuts and garlic and onions in this oil. Transfer this as well into the mixer. Add tamarind, salt and coriander leaves to this. When the roasted ingredients cool down, grind them all into a fine paste. Season with crackled mustard seeds, curry leaves and hing/asafoetida.
Serve with idli/dosa/ chapati.

Recipe share by Suma. She tried it for the first time and loved it's taste.
Thanks Suma. Easy meal/ lunchbox item.

Ingredients used:

1 cup cooked rice
2 cups cleaned drumsticks leaves
8 garlic cloves (you could add more if u like flavour)
1 onion
2 spoons of grated coconut
7 red chillies
Lemon sized tamarind

For seasoning :
1/4 tsp mustard
1/4 tsp uradal
2 spoons each of groundnuts and cashew nuts.
5-6 curry leaves
2-3 tsp cooking oil
Salt to taste.

How to make:

Heat 1 tsp oil. Fry red chillies, garlic, onions and leaves. Finally add tamarind. Grind this into a paste in a mixer, with a little water and required amount of salt.
Heat 1 tsp oil. Add the seasoning ingredients and once ready, mix the  fried paste and rice. Tangy spicy rice is ready.

Raw mango chutney/gojju is one of the best dishes of mango that I've eaten till date. Tastes great with idlis, dosas, rotis and rice-dal. Recipe learnt from Ms. Manjula Geetha. Thanks!

1 totapuri mango variety grated,
(1/4 tsp methi seeds grated, 1/4 tsp turmeric powder, 5 red chillies roasted in a little cooking oil),
2-3 tsp jaggery and required amount of salt.
Grind in mixer.
Season with 1/4 tsp mustard seeds, 1/4 tsp asafoetida and 5-6 curry leaves in 1 tsp cooking oil.

This lasts for about a week in the refrigerator. Incase u want to store it for longer periods, cook the mango paste.

Carrot rice is an easy dish which could be eaten as a lunch/lunchbox item. Recipe share by Gayathri.


Ingredients used:

Basmati rice - 1 cup
Carrots(grated)- 3/4th cup
Onions(finely chopped)- 2 medium
Groundnuts(roasted and powdered coarsely)- 1 tbsp.
Cooking oil- 3 tsp
Salt as per requirement.

For Seasoning:
Whole garam masala(cinnamon -1 small piece, cloves-2, cardamom-2)
Mustard seeds-1/2 tsp
Urad dal- 1/2 tsp
Chana dal- 1/2 tsp
Curry leaves- 5-6

Dry Masala powder-
Coriander seeds- 1  1/2 tsp
Cumin seeds- 3/4 tsp
Red chillies-3
Grated coconut- 3 tsp


How to make:

Clean and cook basmati rice in a pressure cooker/ container and keep aside.

In the meanwhile, heat a little oil in and fry all the ingredients meant for the masala, dry grind and keep aside.

Warm rest of the oil in a cooking pan. Add whole garam masala, followed by mustard seeds. When they crackle, add chana dal and curry leaves. Then, add the chopped onions and saute till they turn brownish pink. Add the grated carrot, a little salt and cook it  till it loses it's rawness. Do not overcook. Add the ground masala powder, rice, salt and mix it well. Serve fresh with or without raita of your choice.

Maida dosa is an instant recipe. This is a good breakfast/snack/lunchbox item. Learnt it from my mom.

Ingredients:

3-4 bowls maida batter
Enough water to dilute it
Salt as per requirement
2-3 tsp sugar/jaggery
1 tsp cooking oil/ghee
1/2 tsp mustard and cumin seeds
5-6 curry leaves cut into small pieces
1/2 tsp urad dal
2 green chillies cut into small pieces
1/4 tsp hing/asafoetida
1/2 tsp turmeric powder

How to prepare:

Dilute the all purpose flour/maida with enough water to bring it to the consistency of dosa/pancake batter. Keep aside.
Then in a frying pan, warm oil, crackle mustard seeds and cumin seeds in it. Add curry leaves, urad dal, cut green chillies, hing and turmeric powder. Mix this with the batter. Add salt and sweetness accordingly.

Heat a tava/skillet. Grease it a little. Pour a ladleful of batter and cook both sides well. Maida dosa is ready to be eaten with or without chutney of your choice.

This tasty and nutritious recipe has been shared by Suma. Thanks!!

Pressure cook 8-10 babycorns  upto two whistles in a pressure cooker and grind in a mixer. Cook half a bunch of palak/spinach leaves. Then add one finely chopped onion and 4 green chillies. Heat pan. Dry fry corn and the rest of the ingredients in it. Add required amount of salt and red chilli powder to it. This becomes the filling of the paratha. Roll this mix into lemon sized balls and keep aside.

Knead wheat flour into a dough( regular chapati dough). Make lemon sized or slightly smaller sized balls. Roll each dough ball with a rolling pin into a small sized, flat chapati. Keep the mixture ball in the midde of this chapati and cover up this ball with the chapati batter all over, to make a bigger sized ball ( having the mix in the middle and the chapati dough all around it). Flatten this ball on your left palm with the fingers of your right hand. Roll it again, like you prepare the regular paratha. Serve fresh with curds/pickles/tomato ketchup

This is one authentic recipe of fish fry which has been shared by Ms. Sudha, who is a forever young and optimistic woman. This recipe comes from the konkan part of India.

Ingredients used:

1  3/4 kg lady fish
3 tsp red chilli powder
1 tsp turmeric powder
2 tsp hing/asafoetida
4-5 tsp Aamchur powder
Salt as per requirement.
Coconut oil for shallow frying.

How to make:
Wash and clean lady fish(Nogli). Add the ingredients mentioned above. Coat the fish pieces well using ur hand. You could marinate this in the refrigerator for future use or prepare the fry instantly.
Heat a skillet/tava. Keep the whole fish pieces on the tava. Pour a little oil around all the pieces and wait for a few minutes till the base turns golden brown. Flip over and fry the other side as well.  Serve fresh as a starter or with rice and curry of your choice. This goes well with curd rice too. 

NendrabaaLe gojju is an instant dish which is eaten as a side dish with any meal. NendrabaaLe is a banana variety commonly found in Konkan and Kerala areas of India. It is supposed to be very good for health.

Ingredients used:
3 NendrabaaLe bananas
2 tsp freshly grated coconut(optional)
2 tsp jiggery(optional)
Salt as per requirement
1 tsp coconut oil
1/2 tsp mustard seeds
5-6 curry leaves
1/2 tsp hing/asafoetida
2 byadgi chillies

How to make:
Mash NendrabaaLe bananas in a bowl. Add salt and the optional items if desired. Warm oil in seasoning pan. Add mustard seeds. Wait for them to crackle. Then add curry leaves and
byaadgi chillies and hing. Turn off the gas stove. Season the  mashed bananas with this. Serve and consume fresh.

P.S: You could add a little water to the gojju to increase it's quantity.

Gherkin taLaasan is one of the easiest recipes you could prepare. My granny used to prepare the tastiest taLaasan. The original recipe has gherkins fried so well that they turn blackish and get a smoked flavour. It is a perfect side dish with dal rice.

Ingredients Used:
1/2 kg gherkins/ tonDekai
10-12 garlic cloves
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt- 1 tsp/ as required
Cooking oil- 5-6 tsp

How to make:
Wash gherkins.
Crush each gherkin with a pestle and transfer into a mixing bowl. Add salt, red chilli powder and turmeric powder. Cover the bowl with a plate and toss the contents in the bowl.  Keep aside.
Warm oil in a frying pan. Add crushed garlic cloves. Saute till they turn golden brown. Add the gherkins. Cover with a lid and cook on low flame until they turn golden brown, with occasional stirring.

Alternatively, you could prepare the taLaasan in a pressure cooker and cook it upto whistles, adding very little water, so that the base doesn't get charred.

This is an easy to prepare snack item. Kids could prepare it too, with a little adult supervision. Recipe share by Rashmi. Thanks dear.


Ingredients:

Boiled corn 1/2 cup
Boiled potato- peeled and mashed 1
Finely chopped capsicum 1
Garlic cloves-2
Processed cheese- 3-4 cubes
Salt to taste
1/2 tsp red chilli powder
1/4 cup finely chopped cilantro/ coriander leaves.
Oil for frying.


How to make:

Grate cheese. Add boiled corn, capsicum, mashed potato and mix well.
Then add salt, red chilly powder, cilantro and mix well.
Make balls , dip in bread crumbs n deep fry.
Serve hot with tomato ketchup or mint- coriander chutney.

This authentic recipe from the North Kanara part of India, has been shared by a septuagenarian who has been eating it since her childhood.
Thanks Aayi for the awesome meal we had with you today!

Ingredients:
3/4th kg prawns
8 tsp red chilly powder
3/4 tsp amchur powder/ tamarind concentrate
1 tsp mustard seeds
1/2 tsp methi/ fenugreek powder
1  sprig curry leaves
2 tsp hing/ asafoetida
Crushed and unpeeled garlic cloves(15-20)
200g coconut oil.

How to make:

Marinate deveined and cleaned prawns with 3 tsp red chilly powder, salt and aamchur powder/tamarind paste. Keep aside.
Warm coconut oil in a frying pan. Add mustard seeds(wait for them to sputter), fenugreek/methi powder, curry leaves and asafoetida/hing. Then add 4-5 tsp red chilly powder and crushed garlic cloves. Sauté well until you get a nice aroma. Then add marinated prawns and bring to boil. Simmer the flame of the stove and cook till the prawns are well cooked.
Bottle and store in air/water proof condition for longer shelf life.