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




Ingredients:

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


Preparation:

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.



Ingredients:
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

Preparation:
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..



Ingredients:
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

Preparation:
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.


Ingredeints:
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


Preparation:
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..


Ingredients:
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

Preparation:
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.




Ingredients:

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)



Preparation:

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.



Ingredients:
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!

Preparation:
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!


Saturday, 25 March 2017

Strawberry Mint cooler

Want to quench thirst natural way? Try this easy summer cooler !



You'll need
1-2 Strawberries 
Few mint leaves
And jar full of fresh water
Few ice cubes or time for cooling
Cut the strawberries side wise, crush mint leaves a little with hand and add to water jar.
Add some ice cubes or keep in refrigerator for few hours..enjoy strawberry 🍓 mint cooler throughout the day!!

Saturday, 11 March 2017

Ragda patties

Ragda patties is surely one of favourite chat dish that is filling and satisfying. Again this also can be made with most ingredients at hand like most of my recipes.
Though the preparation and recipe is slightly lengthy, its worth the end results!!
So if you are planning that weekend party or high tea party or just craving for chat surely try this one!



Ingredients:
For ragda:
1. 1cup (green/yellow) peas, soaked overnight and pressure cooked till soft
2. 1 medium sized onion finely chopped
3. 2 medium tomato finely chopped
4. 1 medium potato boiled and roughly mashed (This gives thickness to ragda)
5.1 tbsp ginger-garlic paste
6.1/2 tbsp turmeric powde
7. 2 tbsp red chilli powder
8. 1 tbsp garam masala
9. Salt to taste
10. 3 tbsp oil

For patties:
1. 4 large sized boiled and peeled potatoes 
2. 1/2 tbsp lemon juice
3. Pinch of sugar
4. Salt per taste
5. Oil/butter for shallow frying

For assembly:
1. Sweet and sour tamarind chutney 3-4 tbsp (Red chutney)
2. Coriander-mint chutney 3-4 tbsp (Green chutney)
3. Nylon sev 1/2 cup
4. Finely chopped onion, tomato and fresh coriander, 2-3 tbsp each
5. Chat masala 1 tbsp

Preparation:
For ragda:
1. Heat oil in pan and add chopped onion. Fry till translucent
2. Add ginger-garlic paste and fry for 1-2min
3. Add chopped tomato and let it cook well
4. Add turmeric powder, chilli powder and garam masala and mix well
5. Add salt and cook the mix for another minute. It should start separating oil by now
6. Add boiled, mashed potato
7. Add cooked peas and mix well
8. Add water to adjust consistency and bring to boil. Ragda is ready

For patties:
1. Mash boiled potatoes and add salt, sugar and lemon juice and mix well
2. Divide into equal parts and roll into patties
3. Heat little oil/butter in a tava  and cook patties till golden brown on both sides and keep aside


Assembly:
Before serving, assemble the patties as needed in each plate. Pour generous amount of steaming ragda on the patties.
Add sweet and sour chutney, green chutney and garnish with chopped onion, tomato, coriander, sev and chat masala..
Serve hot and yummy ragda patties!




Thursday, 9 February 2017

Quick and healthy Oats Appe

Weekends are special with special breakfast and if you want to make something with ingredients at hand and also quick and healthy then this is perfect recipe.
My family loves appe in any form and when they are made extra healthy then its over in no time!

Ingredients:
1. 1 ans 1/2 cup oats
2. 1/2 cup rava
3. 1/2 cup sour curds
4. 1 tbsp chilli-ginger paste
5. 1 small oninion chopped
6. 1/2 tbsp Eno fruit salt
7. Salt to taste
8. Oil for cooking
9. Water as needed


Preparation:
1. Roughly dry grind oats in mixer jar
2. Mix the ground oats, rava and curd together. Add water as need to make batter of idly/cake cosistency
3. Add chopped onion, chilli-ginger paste, salt and mix well
4. Keep aside for 15 mins
5. Add Eno fruit salt and mix gently
6. In Appe pan, add little oil and add the prepared batter in each section of pan. Cover and cook for 2-3 mins.
7. Turn and drizzle with oil. Cook for another 3-4 mins till appe are light brown on all sides. You can also insert a fork in appe and check if it comes out clean to ensure appe are fully cooked.

Serve hot with Coconut-roasted gram daal green chutney.


Coconut-roasted gram daal green chutney:

This version of chutney I usually make when I am mostly out of fresh coconut.
So this is most of with ingredients that are at hand most time.

Ingredients:
1. Dry coconut slices around 1/4 cup
2. Roasted gram daal (Dalya/Pandharpuri daale) 1/4 cup
3. Handful of fresh coriander leaves
4. 6-7 fresh curry leaves
5. one green chilli
6. 1/2 tsp jeera
7. Salt to taste
8. Pinch of sugar
9. 2-3 tbsp mild sour curds
10. Water as needed

Optional for tadka:
1. 1 tbsp oil
2. 1/2 tbsp rai
3. pinch of hing
4. 1 dry red chilli


Preparation:
1. Add dry coconut slices, roasted gram daal, coriander leaves, curry leaves, chilli, jeera, salt, and sugar in mixer jar and grind to fine powder. It will be slightly damp.
2. Take the ground chutney in a bowl, add the curds and mix well. Add little water to adjust cosistency and mix well.
3. You chutney is ready. You can add tadka as well as per below steps. I have not added to avoid that extra oil :)
4. Heat oil and add rai and red chilli. As it crackles, add hing and off the flame.
5. Add hot oil tadka to the chutney and cover for a min or two. Mix well and serve.


Friday, 27 January 2017

Spring Onion Thepala

Simple variation of thepala with spring onion is sure to satisfy your taste buds and keep you full for longer.
And a bonus is, your kids will eat the spring onion greens..
So try this thepala for breakfast or lunch box with some pickle or just with peanut chutney(which you can find here) or tomato ketchup..



Ingredients:
1. 1/4 cup spring onion greens finely chopped
2. 1 cup whole wheat flour
3. 1/4 cup gram flour(besan)
4. 1 tbsp sesame seeds
5. 1/2 tbsp turmeric powder
6. 1 tbsp red chilli powder
7. 1 tbsp lemon juice
8. 1 green chilli chopped (optional, I didn't use)
9. 1/4 tbsp sugar
10. Salt to taste
11. 1 tbsp oil to knead dough
12. Oil to apply on thepala
13. Water as needed

Preparation
1. Mix all ingredients (except oil and water) in a big size bowl
2. Knead into soft dough using water as required.
3. Apply 1 tbsp little oil to the dough and knead again
4. Divide the dough in to equal size portions and roll into flat circle
5. Heat tawa (flat pan/dosa tawa) and place the rolled thepala on it
6. Once it starts sowing bubbles, turn the side
7. Apply little oil on both sides and cook till golden brown


Wednesday, 11 January 2017

Lehsuni Aloo Gobi - Garlic flavored potato and cauliflower main course dish

On a winter evening when you are tired already and looking for simple, quick yet flavorful recipe then this Lehsuni Aloo-Gobi is perfect which can be prepared with basic spices at home.


Ingredients:
1. 1 small sized cauliflower, cleaned and cut into florets
2. 2 Medium size potato, peeled and cut into slightly big cubes
3. 6-7 cloves of garlic
4. 1 inch piece of ginger
5. 1/2 tbsp turmeric powder
6. 1 tbsp red chilli powder
7. 1 tbsp garam masala
8. 3 tbsp oil 
9. 1/2 tbsp jeera
10. 2 tbsp fresh coriander chopped
11. Salt per taste

Preparation:
1. Grind garlic cloves and ginger together to a fine paste. Keep aside
2. Heat oil, add jeera and as it crackles add cauliflower florets and potato.
3. Saute well, cover and cook for few minutes
4. As cauliflower and potato is slightly soft, add ginger-garlic paste and keep sauteing. Do not use water at all
5. Add turmeric powder, red chilli powder, garam masala and make sure ginger-garlic paste and all masala cover cauliflower and potato
6. Add salt, cover and cook till soft
7. Mix chopped coriander and serve hot with hot parathas 

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