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.

 

Vangyache kaap (eggplant fritters)

Rainy season is already started. “Baahar barish ho rahi hain aur office se aane ke baad ek cup chai ke saath kuch pakode ho jaye….” This comes almost everyone’s mind.  But in this season I am going to give you some traditional fritters from Maharashtrian Kitchen, ‘Vangyache Kaap’ Vangi means eggplant and kaap means slices.  So in this rainy season pamper your tongue with this really yummy dish.

Ingredients

Eggplant Big – 1 (which we used for bharta/bharit)  

Besan (gram flour) – ¾ cup

Rice flour – ¼ cup

Fine semolina (Barik Rawa) – 2 tablespoons

Red chilli powder – 1-2 teaspoons

Turmeric Powder – ¼ teaspoon

Coriander powder – 1 teaspoon

Cumin Powder – 1 teaspoon

Ajwain – ¼ teaspoon

Finely chopped Coriander – 2-3 tablespoon

Salt as per taste

Oil for shallow frying. 

Procedure

Make thin slices of eggplant. Keep it in salty water so that it will not become black. In a bowl mix all other ingredients except oil. Note not to add water to this mixture. Heat fry pan on low flame. Pour little oil. Now drain water from eggplant. Place them on cotton cloth or kitchen towel. It will soak excess water from eggplant. Now deep one eggplant slice in flour mixture from both sides. Slightly press it so that the mixture will get nicely coated to eggplant.  Repeat for another slice and shallow fry it. It should get crispy from both sides. Vangyache kaap are ready to serve.

Khekda Bhaji (Onion Fritters )

This is again a all time favorite snacks of Maharashtrian people. In Marathi 'Khaekda' means crab. But this bhaji is not of crabs but of Onion. When totally prepared it looks looks like crabs, So it is called as Khekda Bhaji. Nothing is as great as eating 'Khekda bhaji' with hot Ginger tea in rainy days. But if you ask me, I can eat this any time and in any season. My bro-in-law, Pranav is very expert in making these bhaji. Whenever there is program of khekda bhaji in our house, he is main chef and we are his assistants. So here is Pranav special 'Khekda bhaji' for u.


Ingredient
Onions thinly sliced vertically - 2
Besan - 1 cup
Red chilly powder - 2 tea spoon
Turmeric powder - 1/2 tea spoon
Ova (Ajwain seeds) - 1 tea spoon
Salt to taste
Oil for frying

Procedure
Separate out onion slices neatly. Add salt, red chilly powder, turmeric powder and Ajwain seeds and mix it properly. Now keep this mixture aside for 15 to 20 minutes.
This will soften the onions and the mixture becomes juicy. Now add rest of the ingredients and mix it. On the other side heat oil in kadai. Add 2-3 teaspoon of hot oil (mohan) in the mixture. If needed add little water to make a thick batter. Now drop small lumps of the batter and fry till golden and crisp. Drain it on paper towel. Serve very hot with pudina or coconut or imly ki chutney or with tomato ketchup. You put some ketchup on 2 slices of bread and keep these bhajis between two slices and have it like sandwich, 'khekda sandwich '

I would like to send this recipe to EFM-Savouries