Cooking With Satyajeet

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...

  Every Tea Lover in India has their own version of masala tea. Using a premade spice mix is also a very popular rand easy way to make masala tea.  Ingredients and Proportions: The general ingredients are as follows: Fennel Seeds - 1 Tbsp Green Cardamom - 1 Tsp  Black Pepper - 1 Tsp Cinnamon Sticks -1 inch stick Cloves - 5 pieces Dried Ginger - 2 inch Piece Saffron - 1 inch Salt - 1 pinch Tea Masala is made in two major variations that one for winter & one summer. I will tell you what to change in each version at the end but first lets play taste maker !! Procedure: The procedure after calculating & collecting all of the above ingredients in required mentioned proportions is quite simple. We have to dry roast the ingredients in a pan just enough to relieve them of their moisture. Dry roasting also helps in releasing the flavorful essential oils in the spices and makes them easy to grind. Try not to over roast the ingredients as this depletes the essential oils in ...

  Paav Bhaji is a dish that carries the vibrant flavours of Mumbai to every corner of the world. With its many variations and garnishes, its soul remains unchanged—a rich, spicy gravy of mashed potatoes and vegetables, generously cooked in butter. It is interesting to note that a dish so distinctly Indian owes several of its core ingredients to the Portuguese, who introduced them from the Americas. Even the quintessential paav derives its name from the Portuguese word pão , meaning bread. This fusion of influences is what gives Paav Bhaji its unique character. While healthier, home-style versions of Paav Bhaji are prepared across India, one element remains constant—the heart of the dish itself: Paav Bhaji Masala. I always recommend sourcing the finest whole spices from a trusted market and grinding them fresh at home. This not only ensures purity but also delivers a depth of flavor that store-bought blends simply cannot match. With that in mind, let us learn how to prepare auth...

     Originating from the state of Bihar, Litti, Bati or Bhawri is as famous all over India as Dhokla from Gujrat or Samosa from Punjab. Generally had with Chokha(A dish on its Own) Litti-Chokha comprises of a full meal with carbs in the form of wheat floor, proteins in the form of roasted Bengal gram floor & fat in the form of added Ghee on top.        Litti is also very popular in Eastern Uttar Pradesh & Jharkhand too. Given its humble origins & pocket friendly ingredients, Litti became the staple for the working class. And also given the fact that it can be made over a campfire with minimal ingredients and good its good shelf life, it became the go to food for travelers & wayfarers.         Traditionally Littis are made over a campfire, or in a makeshift oven fired with charcoal or Cow-dung Cakes. You wouldn't want to start a campfire in your kitchen just for the recipe, so we are going to make Litt...

       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...

If you are afraid to order food in these times of a Pandemic, then you aren't alone. I suggest you should try this easy Stuffed Garlic Bread recipe which shall look and taste just the same way as you wood order in some leading pizza chains but a this being homemade without any chemicals this is a much much healthier options. Prep Time: 2.5 Hours Cook Time: 20 mins Ingredients: Butter - 75gms  All Purpose Floor (Maida) - 1cup Milk - 3/4 Cup Active Dry Yeast - 1 Tsp Sugar - 1 Tsp Salt - As required Herbs - Oregano & Chili Flakes atleast Garlic - 20 Cloves Cilantro - 1 cup (Coriander Leave will also do) Cheese - 2 Cubes (Processed Cheese) Procedure: The first step is to make Garlic Butter. Take 75gms butter a small glass bowl and melt it. Add 10 chopped garlic cloves. Then add mixed herbs and chopped cilantro. Keep the mixture aside for use later on in the recipe. Take 1/2 cup milk in a large glass bowl and warm it in a microwave for 30 sec. (You can also use pre-warmed milk) Add ...

If you haven't tried my Eggless Vanilla Sponge Cake Recipe then click here to go to the recipe. It also includes some basics of baking. After you get well versed with the basics, you can try this easy Basic Chocolate Cake which can be made from easily available ingredients and yes its Eggless too. Prep Time:  10 mins Cook Time:  30 mins Ingredients: Flavorless Oil - 1/3 Cup  Unsweetened Cocoa Powder - 1/4 Cup All Purpose Floor (Maida) - 1+1/2Cups Water - 1 Cup Powdered Sugar - 3/4 Cup Vanilla Essence - 1/4 Tsp Baking Powder - 1Tsp Vinegar - 1 Tsp  Salt - a pinch Procedure: Please make sure to follow the steps in the exact order otherwise the results may vary. Also make sure that there is less than 5% error in the measurement and try to keep the measurement exact.  Take large glass mixing bowl and sieve all the dry ingredients one by one including All Purpose Floor Cocoa Powder Baking Soda Salt Sieve and then double sieve to get an airy cake later...