Cooking With Satyajeet

  Various varieties of Tomato Ketchup have been around since the first one was published in a cook-book by James Mease in 1812 more than 200 years ago. American cooks later started adding sugar to ketchup in the early 20th century. It was the F&J Heinz company that started selling ketchup in 1876 and made it the household item it is today by the early 1900s. Since Sodium Benzoate was banned in 1906 for use as a preservative, the current version of ketchup using sugar & vinegar as natural preservatives was developed. Like every year, I sowed hybrid tomato seeds in my kitchen garden, and I maintain 20 plants which yield up to 5kg per plant easily. Since the past 3 years, to preserve these high-quality organic home-grown tomatoes, I started making ketchup so that it may be stored for up to 6 months easily. Mind you, this recipe is lengthy, easy to get wrong and tedious, so not for the faint of heart. This recipe also uses onions & garlic, but they are optional.   Prep...

This is additional blog Post to Complement other Recipes that may use Green & Red Chutneys in them and the recipes for the chutneys have been outsourced to this article. The Classic India Green & Red Chutney or "Tikhi" & "Mithi" chutney are used as finishing ingredient in many Indian Dishes, Street & Fast Food items.  I myself use them in many recipes and so I am sharing my own versions of these classics. Prep Time: 10 mins (for Both Red & Green Chutney) Cook Time: 15 mins (For Red Chutney) Ingredients: This recipe makes about 150g of each chutney. For Red Chutney: Tamarind Paste - 1 Table Spoon Jaggery - 75gms Salt to taste Pinch of Red Chilli Powder Pinch of Cumin Powder For Green Chutney: Coriander - 50 gms Tomatoes - 100 gms Mint Leaves - 5-10 Green Chilies - 2 Pinch of Salt Pinch of Asafoetida Pinch of Cumin Procedure: For the Green Chutney all you  have to do is grind all the ingredients in to a corase paste. Check the level of salt once be...

       Dhokla is the quintessential Gujrati dish which is a sort of Mascot for the Gujrati Culture Worldwide. It can be a breakfast or snacking dish made from either fermented Rice or Gram Floor. It has been a part of the Gujrati Cuisine for at least 500 years.      Traditionally dhokla was made from rice floor & Khaman or simply Khaman Dhokla can be made from Bengal Gram Floor.  The yellow colored Khaman has become so famous that it is regularly confused with the name Dhokla.  Here we shall be discussing the recipe for the Instant Khaman version. Authentic Khaman was prepared by fermenting the Gram Floor overnight and without using any soda. But since not everybody has the time for the preparation & prerequisites these days the instant Khaman has become the norm. Lets begin. Prep Time: 20 mins Cook Time: 20 mins Ingredients: Bengal Gram Floor(Besan) - 1.5 Cups Water - 1.5 Cup Diced Ginger - 2 Tbsp Diced Green Chilies - 2 tbsp Curry L...

I happy to share another easy dish to try in the ongoing lock-down when many ingredients are in short supply. Today we will be making instant Aloo Chat and yes, we shall be air frying the potatoes to make it much more healthier. Prep Time:  45hrs (Including boiling time for the Potatoes) Cook Time:  5 mins Ingredients: This recipe serves 2 persons. Potatoes - 3 (Medium Size) Onion for Garnishing - 1 Large Sev for Garnishing (Or any other Namkeen) Green Chutney Red Chutney Procedure: For the Green and Red Chutney, you can follow my recipes by clicking here and here.  Boil the potatoes in a pressure cooker for at least 20 mins. Till the potatoes are boiling we shall dice the onions for garnishing. Peal the boiled potatoes and chop them into roughly square pieces. Now coat them with a very small bit of cooking oil of your choice with a silicone brush. Add them to an air fryer and set it to 180Degrees for 15 mins.  Stop the air fryer in between once to toss the potatoes ...