Saturday, 22 July 2017

Pav Vada - Bread pakoda recipe

A big time favorite this Pav Vada is a must have on rainy evening. What makes it more yummier is this unique spicy green chilly and garlic mix filling. 
Already watery mouth? Come let's make it


For Vada
1. Ladi pav, 6 pieces. Here is a trick in using ladi pav than bread slices, due to one side connected it becomes easy to handle when dipped in batter 
2. 2 green chillies. Spicy or bhaji chilli as per your spice preference 
3. 7-8 cloves of garlic 
4. 1 tbsp jeera

For outer cover batter

1. 1 cup besan 
2. 1/2 tbsp turmeric powder 
3. 1 tbsp red chilli powder 
4.  1/2 tbsp jeera 
5. Salt as per taste
6. Water as needed

Oil for frying Vada


1. Grind green chillies, 1 tbsp jeera and garlic cloves together to fine paste 
2. Slit each piece of ladi pav with knife from middle. Make sure not to separate 2 pieces.
Cut each ladi pav in 2 halfs such that the connected part is there on both pieces 
3. Apply little mix of green chillies and garlic prepared inside of the slit part of pan on each piece and keep aside
4. Prepare batter by mixing together besan, turmeric powder, red chilli powder, salt and 1/2 tbsp jeera and water as needed. Batter should not be too runny or too thick.
5. Keep the oil for heating and add 1 tbsp hot oil to batter and stir well for 2-3 mins
6. As the oil is hot for frying, dip each piece of ladi pav in the batter, make sure it covers from all sides with batter and deep fry till outer cover is fried crisp
7. Drain on absorbent paper and serve with tomato ketchup 

Saturday, 15 July 2017

Cabbage Pulav - Patta Gobi pulav

Simple and tasty pulav with cabbage and green peas, this one is perfect one pot meal when you are too tried to cook full meal.

1. 1/4 cup of finely cut cabbage
2. 2-3 spoons green peas
3. 1 cup raw rice, soaked in water for 10 mins
4. Few of khada garam masala, I used 1 phool chakri, 2 cardamon and 1 cinnamon stick. You can vary these as per what you have at hand.
5. 3 tbsp oil
6. 1/2 tbsp turmeric powder
7. 1 tbsp garam masala
8. 1/4 tbsp sugar
9. 1/2 tbsp jeera
10. Salt to taste
11. Water

1. Heat oil in a pan. Use one which can fit in your pressure cooker as we are going to cook pulav in this directly
2. Add jeera and khada garam masala and get it
3. Add cabbage and saute in till translucent 4. Add green peas and fry again 1-2 min
5. Add turmeric powder, garam masala, sugar, salt and mix well
6. Add soaked rice discarding water
7. Mix well and cook on low flame for few mins
8. Add water just above the rice or as per your rice variety. Transfer the pan in pressure cooker and cook for 3 whistle
Wait till steam releases.
Serve hot pulav with any raita of choice or just enjoy with ghee!

Tuesday, 4 July 2017

Shengdanyache Peethale (शेंगदाण्याचे पीठले) - Groundnut Onion side dish

I did not try Shengdanyache Peethale (शेंगदाण्याचे पीठले) until recently though my Mom kept telling me how tasty it is. As kids I did not see my Mom making this due to the choosy children around, she mostly used to stick to sure recipes that we finish our food quickly.
Other day I was running out of vegetables stock and wanted to have something spicy and tasty, plus I had groundnuts handy, so I decided to try this recipe. And with Mom's guidance on call, this turned out to be sooo yummy side dish that now I just find reasons to make it :P

Here is my new found rocking recipe for all you to enjoy..

1. 1/2 cup groundnuts
2. 1 medium sized onion finely chopped
3. 4-5 cloves of garlic
4. 2 spoonful freshly chopped coriander
5. 1 green chilli, chopped
6. 1/2 tbsp turmeric powder
7. Around 3 tbsp of red chilli powder(you can vary based on how much spicy you want)
8. 3 tbsp oil
9. 1/2 tbsp rai
10. Salt to taste
11. Pinch of sugar
12. Ping on hing

1. Roast the groundnuts till slightly brown, cool and grind into slightly coarse powder
2. Heat oil in a pan, add rai and as it crackles add hing and green chilli
3. Add finely chopped onion and fry till it becomes golden brown
4. Add chopped garlic and fry for another 1-2 mins
5. Add turmeric powder, red chilli powder, sugar and salt and mix well
6. Add the roasted groundnut powder now and mix. Add 1/4 cup water, cover and cook for3-4 few mins, occasionally stirring. You may adjust water to get peethala consistency
7. Add chopped coriander and mix well. Once the mix starts releasing oil from all sides Peethala is ready
Serve hot with bhakari or phulka.

Saturday, 10 June 2017

Coriander Upma - lunch box series recipe #9

Simple variation of Upma with appealing color is sure to liked by kids. I pack it as little coins made using cookie cutter.

1. 1/2 cup rava/sooji
2. 1/2 cup fresh coriander leaves
3. 1/2 tbsp rai
4. Pinch Hong
5. Pinch of carom seeds (ajwain)
6. 1 tbsp dry coconut powder
7. 1/2 tbsp chopped green chilli ( optional, I didn't add)
8. Few curry leaves
9. 3 tbsp oil
10. Salt to taste

1. Roast rava and keep aside
2. Grind coriander leaves to with help of little water to make smooth paste
3. Hear oil, add rai, hing, ajwain seeds, curry leaves and green chilli
4. Add prepared coriander paste and saute for 1-2 mins
5. Add salt and mix well
6. Add around 1/2 cup water, as water starts boiling slightly, add roasted rava and mix well
7. Adjust water to if too dry, cover and cook for few mins till rava is cooked completely
8. Add dry coconut powder and mix well
Coriander upma is ready to get in box!

To pack in box, cool slightly and to make coins use round cookie cutter, add spoon full Upma and press well. Repeat to make now coins. Pack with tomato ketchup.
If serving directly, serve hot!

Sunday, 28 May 2017

Chutney Paratha - Lunch box series recipe #8

Let's agree it..we all have had that few tablespoons of leftover green chutney kept in fridge thinking we will use it with something that you are not sure of..and then discarding it finally!!
Well not now..with this interesting paratha recipe you can use the leftover green Chutney in better way and no one will know the secret of those yummy paratha..

1. Around 1/4 cup or 4-5 tbsp leftover green Chutney ( you can use more also just it will make paratha more spicy)
2. 1 cup whole wheat flour
3. 1/2 tbsp turmeric powder
4. 1 tbsp red chilli powder  (optional)
5. 1 tbsp sesame seeds
6. Oil for cooking paratha
7. Salt to taste
8. Water for kneading

1. Mix green Chutney, flour, salt, turmeric powder, chilli powder, sesame seeds together in a bowl
2. With green Chutney the much will be already moist, now use little water at time to knead semi soft dough.
3. Apply little oil on to the dough, cover and keep aside the dough for 15-20 mins
4. Divide into equal portions and roll small parathas
5. Heat tawa and cook each paratha on both sides till golden applying oil

Serve or pack for tiffin with tomato ketchup.

Friday, 19 May 2017

No onion-garlic chole

Simple no onion garlic preparation of chole that I often like to make on festival days so that it can be served even in Bhog thali.
You can try this simple main course dish even otherwise also and be assured it will satisfy your taste buds.


1. 1 bowl chole/cheakpeas soaked overnight
2. 1/3 cup fresh coriander chopped
3. 1/2 inch piece of Ginger
4. 1/2 tbsp coriander seeds powder
5. 1-1/2 tbsp gram masala
6. 1 tbsp red chilli powder
7. 1/2 tbsp turmeric powder
8. 1 tbsp gram flour(besan)
9. 1/2 tbsp cumin seeds
10. Salt to taste
11. 3 - 4 tbsp oil
12. 1 tea bag (or 1 tbsp tea powder tied in muslin cloth)


1. Add water to chole and Pressure cook chole for 3 whistles. Also add the tea bag while cooking and very less salt.
The tea bag will help to get black-brown color and aroma to chole. Discard the tea bag and extra water after chole are cooked
2. In a mixer bowl, add coriander, ginger, coriander seeds powder, garam masala, red chilli powder, turmeric powder and grind to fine paste
3. In a pan heat oil and cumin seeds. As it crackles, add the cooridander-ginger-masala paste prepared and saute 2-3 mins
4. Add cooked chole and mix well so that all chole are covered with paste. Adjust salt as per taste
5. Sprinkle besan over chole mix. Cover and cook  for 2-3 mins.
5. Serve with hot pulka and garnished with salad

Sunday, 26 March 2017

All natural Kala khatta ice candy!

Hot summer and school vacation, surely justifies this home made kala khatta candy made with Black grapes.

1. 1 cup of black grapes
2. 1/4 cup sugar( adjust as per your sweetness preference)
3. 1 cup water
4. 1/4 tbsp black salt (kala namak)
5. 1/4 cup clear soda water (use plain soda without any flavour)

That's it..we are ready to make our yummy ice candy!

Mix all ingredients except the soda water in a juicer jar and make the black grapes juice.

Take the ice candy mould, in each section pour around 1/2 to 1 tbsp of soda water and fill with the grapes juice prepared. Soda water gives crunchy ice texture to the candy. Close the moulds with its lids and set in freezer for 4-5 hours or overnight.
While taking out the candy, run the lower potion of moulds under tap water and slowly release the candy. Relish your very own healthy kala katta ice candy!

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