Pav Vada and not Vada Pav

As all of us knew that vada pav is very famous in  Maharashtra. In our college days we used to live on vada pav for complete day.  I still remember the taste of college canteen vada pav. Like this one more famous dish of our canteen with same ingredients but different methods is 'PAV VADA'.  Specially if it's raining outside and you are having  pav vada with cutting ki chai…………………..heaven. Give a try…..

Ingredients 

Bread slices - 8-10

Green chutney - 2-3 tablespoon 

Oil for deep frying

For stuffing

Potatoes - 3

Green chilies -2-3

Garlic cloves - 4-5

Grated ginger - 1 teaspoon

Cumin seeds - 1/2 teaspoon

Oil - 2 teaspoons

Turmeric Powder - 1/4 teaspoon

Asafetida - A pinch

Fresh coriander leaves, chopped - 2 tablespoon

Lemon juice - 1 tablespoon

Salt to taste

For cover

Bengal gram flour (Besan) - 1 cup

Rice flour - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/4 teaspoon

Ajwain - 1/4 teaspoon

Hot oil - 1 tablespoon

Salt to taste.

 

Procedure 

Boil, peel and mash potatoes.  Make a paste of green chilly, garlic, ginger and cumin seeds. Keep aside. Now heat oil in kadai. Add asafetida and turmeric powder. Then add green chilly paste and saute it for 1-2 minutes. Now add mashed potatoes, salt and chopped fresh coriander, lemon juice and mix well. Keep aside to cool.

For Cover, mix all the ingredients. With water make a batter as we do for pakoda. Not too thick or not watery.

Take one slice of the bread. Spread little green chutney on one side of the bread. Then  Spread potato mixture . Spread little green chutney on another slice and place it on top of the first slice. Press it tightly. Now cut the sandwich diagonally in half to make two triangles. 

Heat sufficient oil in kadai. Oil should not be very hot.  Now deep sandwich triangles in batter. Batter should get coated evenly from all sides.  Deep it in hot oil and fry till it becomes crispy on medium flame.  Gramagaram pav vada tayyaaaaar hain……. Can be serve with fried green chilly.



This goes to  Denny's and Kirthi's blog.

 

Zunka

Pithala Bhakri is a very popular Marathi recipe across the world. I have already posted the recipe. Today I am posting recipe of Zunka, which is a dry version of Pithala. You can make it with some vegetables or if you don't have any vegetable at home then also you can prepare it. Today I am showing Zunka of Onion, Capsicum & Methi leaves. But you can also make Zunka with grated cabbage, Spring onion or any green leafy vegetable. In some place of Maharashtra it is called as "Pith perun Bhaji"

Ingredients

For Kandyacha (Onion ) Zunka

Chopped Onion - 1 bowl

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste.


For Methi Zunka

Chopped Methi (Fenugreek) leaves - 1 bowl

Chopped Garlic cloves - 2-3 teaspoons

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste


For Capsicum Zunka

Chopped green capsicum- 1 bowl

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste



Procedure

For Kandyacha (Onion ) Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Now add onions and saute it. Cover it and let it cook till it becomes transparent. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.


For Methi Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Add Garlic and saute it till it becomes nice brown. Now add Chopped Methi leaves and saute it. Cover it and let it cook Properly. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.


For Capsicum Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Now add Capsicum and saute it. Cover it and let it cook Properly. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.


You can have it with bhakri or Chapati. Very much appropriate to carry in travelling.





This Goes to Sara's  "ONLY GREENS" Event a brain child of Pari.



Zucchini Vadi

I had Zucchini in my fridge and wanted to try out something new out of it. As per the Song "Phir bhi Dil hain Hindustani" I made vadi like Kothimbir vadi of Zucchini. And tried Pari's "Zucchini Chutney" with it. Combo was tasting awesome.

Ingredients

Peeled and grated Zucchini - 1 large
Besan (Gram flour) - 1 cup
Fine rava (Semolina) - 1/2 cup
Green chilli+ginger+Garlic paste- 2 teaspoons
Turmeric powder - 1 pinch
Black sesame seeds - 1 teaspoon
Oil for shallow fry
Salt to taste


Procedure
Mix all ingredients except oil. By adding little water make a dough of it. Apply some oil if you find it sticky. Now grease 2 steel plates with oil. Divide the dough into two portion. Spread the dough evenly on the plate. Steam it in steamer or in pressure cooker  without wistle for 10-15 minutes. Let it cool down. Now cut it in diamond shape. Now shallow fry these vadis till it turns to golden brown. Have this Zucchini vadi with Zucchini chutney. Perfect as a Winter snack.

Besan Ladoo

First of All I want to share my happiness with you.... 2 days back we shifted to our new house. Till now my house is in mess..... lots of things to do..... have to decorate house for Diwali...prepare Diwali Faral............hmmm lets see how things work for me....... but I am enjoying it ;-). As everybody knows from tommorow Diwali will Start. So I want to share a authentic and easy recipe "Besanache Ladoo" For this Diwali eve.

Ingredients
Besan (Gram flour) - 4 cups
Powdered Sugar - 2 cups
Pure Ghee- 1 cup
Cardamom Powder - 1 teaspoon
Raisins - 10-12
Chopped cashew/ Almonds - as you like.

Procedure
Heat pure ghee in heavy bottom kadai. Add besan and Mix well. Be carefull that lumps should not form. Roast it stiring continuously on low flame. Initially it will feel dry but if you go on stiring it will get little loose. When the colour changes to golden brown and you can feel nice aroma. Turn off the flame. When it get cool add powdered sugar, cardamom powder and chopped dry fruits in it and mix wel. Make small balls.... ladoo from it and on top of it put one raisin and slightly press it. Lovely ladoos are ready for Lakshmi Poojan Naivedyam.

Punjabi Kadhi- Indian Cooking Challenge

After almost two months of gap, I am attending Indian Cooking challenge. I enjoy doing these challenges. But this time it was quit easy but tasty. This month Srivalli's challenge for Indian cooking challenge is 'Punjabi Kadhi'. I just loved it. She suggested a recipe of Simran of Bombay Foodie. I followed the same measurement and method. But instead of deep frying pakoras, I used the 'Appe patra' or Paniyaram Pan for it. It require much less oil than deep frying. :-).

Ingredients
For Kadhi

Curd - 1 cup
Besan - 1/4 cup
Water - 3 cups
Garam masala - 1/4 teaspoon
Sugar - 1/2 teaspoon
Salt as per taste

For tempering
Mustard Seeds - 1 tsp
Cumin Seeds- 1 tsp
Ajwain/ Carom Seeds- 1 tsp
Methi / Fenugreek seeds- 1 tsp
Chopped Green chili - 1
Turmeric powder - 1/2 teaspoon


For Pakora
Besan - 1/2 cup
Onions - 1 medium
Red Chilli powder - 1/2 teaspoon
Ajwain/ Carom Seeds- 1/2 teaspoon
Salt to taste
Water
Oil for Deep frying


Procedure

For kadhi
Mix curd, water and Besan. Beat it properly so that no lumps will form. Add garam masala, sugar ,salt and mix well. Heat oil in kadai add cumin seeds, Mustard seeds, Ajwain, chopped green chili, turmeric powder and Methi seeds. Pour the dahi-besan batter on it. Boil for 10-15 minutes on low flame. Keep stirring occasionally. It should be thick than Maharashtrian or Gujrathi kadhi.

For Pakoras
Slice onions lenghtwise. In a bowl, take the besan, onion, add salt, red chili powder, ajwain. Make a batter with water to get a semi thick consistency. Make the batter a little thicker than normal  if you are using appe patra/ Paniyaram pan. Heat appe patra/ Paniyaram pan, add little oil in each round. Heat the oil. Pour a spoonful batter in each round. Fry till it becomes brown and crispy. Drain and keep aside.
While serving Add pakoras in kadhi and mix well. Have it with Hot steamed rice or roti. I love to have it as it is.

Patvadyachi Aamti

Once again with a very different spicy curry. This vacation when I visited my Parent's place, many guests were there for a religious function. We got bored by sweets and satvik food. So Puranik Mavshi (She is a very nice cook and she comes for cooking at my mum's place for all functions) prepared this yum curry, 'Patvadyachi Aamti, that means curry with besan dumplings. This is very nice option when we don't have any vegetable in fridge. So the recipe is from Puranik Mavshi…. Lots of thanks to her.

 
 
Ingredients


For Gravy

Grated dry coconut - 1/4 cup

Onion - 2

Garlic cloves - 9-10

Ginger - 1/4 teaspoon

Sesame seeds - 1 tablespoon

Poppy seeds (Khuskhus) - 1/2 tablespoon

Cloves - 2-3

Cinnamon - 2-3 inch

Black Pepper - 2-3

Cumin seeds - 1 teaspoon

Black cardamom - 1

Red chili Powder - 1 tablespoon

Turmeric Powder - 1 teaspoon

Oil - 1/4 cup

Salt as per taste


For Patvadya (dumplings)

Bengal gram flour (Besan) - 1 cup

Red chili Powder - 1/2 teaspoon

Turmeric Powder - 1/2 teaspoon

Carom Seeds (Ajwain ) - 1/4 teaspoon

Salt as per taste

Oil - 1 tablespoon


Procedure

For Gravy

Heat 1 teaspoon Oil in kadai and fry vertically sliced onions till it turns to golden brown. Then fry ginger and garlic in little oil. Roast grated coconut. Take 1 teaspoon oil in hot kadai and fry poppy seeds, sesame seeds, cloves, cardamom, black pepper, cumin seeds . Make a paste of above all fried and roasted ingredients. Now heat remaining oil in kadai. Put sugar in oil, with this oil layer (tavang) will come on curry. Now add the paste, turmeric powder and red chili powder in it. Fry till the mixture leaves oil on side of the kadai. Add little hot water and mix well. When it starts boiling then add little by little. Add salt and mix well. Cook it for 5 minutes. Gravy is ready.

For Patvadya (dumplings)
Mix all ingredients and knead a stiff dough with warm water. Put some oil on hands before kneading so that the dough will not become sticky. Now Make small 6-7 balls of the dough. Roll the ball like roti. Dust besan on base and on rolling pin too. The roti should not be very thick or thin. Cut it in diamond shape like we do in Varan phal. Repeat for remaining balls.

Now heat the gravy and add these diamonds in the boiling gravy one by one. Cover it and let it cook for 8-10 minutes. It should not get over cooked. Serve hot with Roti or bhakri and with Onion slices and lemon wedges.

Ajab Sev ki Gazab Vadi

Last two three months I had lots of guests at my place. So I prepared lots of variety foods. But while preparing this lots of different types of sev got stored in my shelf. I was thinking what can I do with this ….I wanted something different and not any typical one. So I mixed all sev and grinded to powder. And made vadi from it. Because it contains Bikaneri bhujia and other varieties, it was tasting awesome. Nobody identified that it is of remaining sev:)

 
 
Ingredients
Powdered sev - 1 cup

Chopped Coriander leaves - 1/4 cup

Red chili powder - 1 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Garlic paste - 1 teaspoon

Sesame seeds - 1-2 teaspoon

Oil - 2-3 tablespoon

Sugar - 1/2 teaspoon

Salt to taste

Water for kneading.



Procedure

Mix all ingredients except oil and sesame. Make a dough by adding little water at a time. Finally add 1/2 teaspoon of oil and make the dough smooth. Make 2-3 portions of this dough and spread it on greased steamer plate. Now sprinkle sesame seeds on it and pat with your palm to get stick in dough. Steam it for 15 minutes. When it slightly gets cool, open it. Cut into cubes or diamonds. Shallow fry the cubes in oil till it turns slightly brown. Serve with hot tea in this rainy season.

Sago Muruku for ICC

'Muruku', we call it as chakli in Maharashtra. This is favorite of everyone in our family. I also know about sabudana chakli, we prepare it as a fasting food. It is prepared with sago and boiled potato. But this sago muruku which srivalli gave as a challenge for ICC-April was very new and interesting. I tried it and in first attempt, it turned out very well. Crispy and tasty. As regular habit, I added little Ajwain into it. Thanks a lot Srivalli.

Ingredients

Rice Flour  2 cups
Besan flour  1/2 cup
Fried gram flour - 1/2 cup
Sago - 1/2 cup
Salt to taste
Curd - 50 gms (half of half cup)
Chile powder - 1/2 tsp or as per taste
Ajwain - 1/4 teaspoon



Special Utensil

Muruku Achu (Chakli patra)



Procedure

Soak Sago in Butter milk for 3 hrs, please ensure that you soak it enough else you may risk having the sago burst.Mix all the flour together, heat 50 gms oil, mix to the flour along with salt and chili powder and ajwain. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency . Heat oil for deep frying.In the muruku achu(Chakli patra), add the dough. I used Anjali's, it is very easy to use.Make a shape of murukku on plastic sheet. When oil heat properly deep fry it on medium flame. It should turn to golden brown. Store it in a airtight container.



Notes:
Ensure sago soaks in buttermilk well and is soft or else it will burst when you press it down in hot oil.
Cook on medium to ensure even cooking.
Fried Gram flour is fried channa dal that is available commercially. It is general sold as the dal, we have to powder it at home. This is also referred as chutney dal as it is used in making coconut chutney.

Vada Pav

I am sure for this post, I'll not get the comment - "This is new to me." Vada Pav is a most most popular street food of Mumbai. In college days, this was our breakfast, lunch and evening snacks. In Mumbai you can see Vada Pav gadi on each street. I know it is very heavy calories …..but "Vada Pav ke liye kuch bhi karega". On Pune-Mumbai highway, in a food junction you will get awesome vada pav with garam chai (Tea). Now whenever we go to Mumbai from Bangalore. After landing in Mumbai, we first have vada pav on the road. Hey now instead of boring you with such a long description, will straight tell you the procedure .

 

Ingredients

Laadi Pav - 6
Imli (tamerind) ki chutney - 1/4 cup
Green chutney - 1/4 cup
Potato - 6 medium
Oil - 1 tablespoon
Turmeric powder - 1/4 teaspoon
Asafetida - A pinch
Fresh coriander leaves, chopped - 2 tablespoon
Lemon juice - 1 tablespoon
Salt to taste

For Paste

Green chilli - 3-4
Garlic cloves - 6-7
Ginger - 1 inch
Cumin seeds - 1/2 teaspoon

For cover

Bengal gram flour (Besan) - 1 cup
Rice flour - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Ajwain - 1/4 teaspoon
Hot oil - 1 tablespoon
Salt to taste.

For Dry garlic chutney

Garlic cloves - 9-10
Gated dry coconut - 1/2 cup
Red chilli powder - 1 teaspoon
Salt to taste



Procedure

Boil, peel and mash potatoes. Make a paste of ingredients given under for the paste. Keep aside. Now heat oil in kadai. Add asafetida and turmeric powder. Then add paste and saute it for 1-2 minutes. Now add mashed potatoes, salt and chopped fresh coriander, lemon juice and mix well. Keep aside to cool. After that make small equal balls of potatoes mixture.

For Cover, mix all the ingredient. With water make a batter as we do for pakoda. Not too thick or not watery.

Heat sufficient oil in kadai. Oil should not be very hot. Now dip potato ball in the besan batter. It should get coated with batter from all the side. Deep fry it till golden brown. The cover will get crispy from outside. Drain on to paper towel.

For garlic chutney, mix all ingredients and coarsely grind it in a mixer.

Serving Vada pav

Slit one pav, Spread imly ki chutney on one side and green chutney on another side as shown in picture. Place vada on it nad press lightly. Add some garlic chutney. Close the pav .
Vada pav is ready. Now make a big "AAAAA" ( expand your mouth as much as you can) and enjoy the taste of heaven food.

This goes to 'THE COMBO EVENT' by Pari of foodelicious.

Boondi Raita

Raita is my favorite either it's mixed veg, cucumber, simi, pineapple or boondi…….. I just love it. Two week's back we had potluck party and everyone prepared different types of stuffed Parathas …. With that dal makhani and boondi raita. It was just awesome. I clicked photograph of boondi raita and posted today:)

Ingredients

Thick Curd - 1 cup

Khari Boondi - 1/2 cup

Sugar - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Salt to taste

Coriander for garnishing

Procedure

Beat the curd neatly. Add salt, sugar, cumin powder into it. Mix well. Soak boondi in water for only 2 minutes (not more than that). Drain out water. Now keep boondi aside and add and mix well in the curd while serving. Garnish it with chopped coriander.

Pithala Bhakri

Pithla Bhakri is called as Farmer's meal in Maharashtra. But because of it's awesome test it got popular among all Maharashtrian people. Pithla is made up of Besan - chickpea flour . It's damn easy to make. If you have no veggies in your fridge this is the perfect option. Pithla tastes good with plane rice also. After a hectic day we just prepare Pithla bhat (Rice) for dinner. If you are eating Pithla with rice then the consistency of pithla should be semi fluid. If with bhakri then either semi fluid or complete dry, it is also called as zunka or korda (dry) Pithla. Farmers used to carry this Zunka Bhakri to the farm for a lunch. There are so many methods of making Pithla that I will post later on, but my friend Ritika asked me again for this recipe so Ritika, this is specially for you……..

For Pithla

Ingredients

Besan - 1/2 cup

Water - 2-3 cups

Green chilies - 3-4

Garlic cloves -3-4

Ginger - 1 inch

Cumin seeds - 1/2 teaspoon

Chopped Onion - 1

Oil- 1 tablespoon

Mustard seeds - 1/4 teaspoons

Asafetida - 1/4 teaspoon

Turmeric powder - 1/4 teaspoon

Salt to taste.

Procedure

First thing is to coarsely grind chilies, garlic, ginger and cumin seeds and make a chutney of it. Heat oil in a kadai and make tempering of mustard seeds, turmeric powder, asafetida. Now add chopped onion and saute it till it becomes slightly brown. Now add ground chutney and saute it. Flame should be on sim to avoid burnt aroma to Pithla. Add 2-3 cups of water and salt. When water starts boiling add besan slowly with one hand and continuously stir it in kadai with other hand. I like little lumps in Pithla so I keep some lumps in between. Boil it for 2-3 minutes. According to your choice of consistency adjust the proportion of water and besan. Some people likes extra hot tadka (tempering) on it while eating and some likes to take just a oil on it. Serve very very hot with rice or bhakri lasni chutney and onion .

For Bhakri

Ingredient

Jowar flour (Sorghum Flour) - 1 cup

Warm water

Salt - 1 tsp

Procedure

Take Jowar flour in a vessel and make a well in the middle. Add salt and warm water.

Knead nicely to make a soft dough. Make round balls out of this dough. On a flat surface, sprinkle little flour. Pat the ball with your palm ( you can roll it like roti also). Use flour as required. Keep flattening the ball in circular motion to make round shape like roti. Heat a griddle (tawa) . Lower the flame. Now place Bhakri on griddle in such a way that the lower portion of bhakri should be on griddle. Now spread little of water on upper side of bhakri. When water on bhakri dries completely turn it to cook from other side. Now remove from griddle and keep it on the direct flame. It will get puffed. It will need practice for puffed bhakri.

So Pithla Bhakri is ready. This is a favorite dish of Gajanan Maharaj from Shegaon.

Note: There are varieties of Pithla like, Takatla pithla, Tikhtacha pithla, Tomato pithla, Ravan Pithla……. I will post all this afterwards as I prepare this at home and get a chance to click it.

Kadhi Gole

Kadhi is very famous in all over India and can be made in different ways. I love Kadhi very much. Either the Maharashtrian , Gujrathi or Karnataki. My Aai makes one awesome recipe with this Kadhi that is "Kadhi Gole", It is nothing but Gram flour dumplings in kadhi. It tastes very nice. You can eat it with roti or rice also.




Ingredients

For Kadhi
Curd - 1 cup
Water - 2 cups
Gram Flour (Besan) - 1 Table spoon
Sugar - 2 Table spoon
Salt as per taste
Curry leaves - 7-8
Oil - 1 table spoon
Mustard Seeds (Rai) - 1/2 tea spoon
Cumin seeds (jeera) - 1/2 tea spoon
Asafetida (Hing) - a pinch
Dry red chili - 1-2
Black gram dal (Urad Dal) - 1 tea spoon
Turmeric Powder (Haldi) - 1/2 tea spoon

For Gole (Gram flour dumplings)

Coarsely grinded dry Chana daal - 1 Bowl
Red Chili Powder - 1 tea spoon
Ajwain - 1/2 tea spoon
Hot oil - 1 teaspoon
Salt as per taste

For Tempering (Tadka)
Oil- 1/2 cup
Chopped Garlic cloves - 10-12
Mustard Seeds (Rai) - 1 tea spoon
Asofotia (Hing) - a pinch


Procedure

For Kadhi
Mix curd, water and gram flour. Beat it properly so that no lumps will form. Add sugar ,salt and mix well. Heat oil in small kadai add cumin seeds, Mustard seeds, curry leaves, turmeric powder and asafoetida. Lastly add red chili and turn off the flame. Pour the tadka on kadhi and mix well. Boil for few minutes on low flame.

For Gole
Place all ingredients for Gole (dumplings) in a bowl and make a stiff dough of this with little water. Now make small balls of the dough. Now pop into the boiling kadhi. Just take care that balls should stay firm once dropped in and not melt into the kadhi. Drop one by one. When balls will come rising up to the top of the kadhi. Means they are cooked now. Slow down the flame and let it cook for another 5 minutes.

Make Tadka of given ingredients. While serving break one ball in dish and sizzle tadka on it. Add some kadhi and mix wel. Serve hot with Chapati or Rice. Next day Kadhi gole tastes better because the gole has soaked up wel in kadhi.