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.








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