Katchi Dabeli

'Katchi Dabeli' …..One more street food…….I think it's originally a Gujarat state's dish but got vey famous in Maharashtra.  It's a type of sandwich. Khatta mitha and very tasty. When we were in Pune , we used to eat it like anything.  But after becoming Bangalorean   it has become difficult to have one dabeli on any street in the rainy eve.  One of my friend Ruchi who used to stay in Pune in her college days wanted to  have Dabeli……so after loooooooong planning we met yesterday and enjoyed homemade Dabeli.  In Pune we used to get  Special Amul butter and cheese dabeli. So I tried making such type of Dabeli and it was yum.  I used readymade 'Siddhi' Dabeli masala. But I have masala recipe which one of my friend had given. I'm sharing that recipe for those who don't get readymade one. For Bangalore people…..you can get  Dabeli Masala in Total Mall.

Ingeredients

Pav - 10

Boiled and Mashed Potatoes - 2 cups

Dabeli Masala - 3 tablespoons

Salted Peanuts - 1/2 cup

Pomegranates - 1/3 cups

Finely chopped onion - 1/4 cup

Chopped fresh coriander - 2-3 tablespoon

Oil- 1 tablespoon

Amul Butter - 100 gms.

Amul Cheese cube - 2

Sev  - 1/2 cup

Imli ki chutney - 1/2 Cup

Pudina Chutney - 2-3 tablespoon

Dabeli Masal

Coriander seeds - 2 tablespoons

Cumin Seeds - 2 tablespoons

Fennel seeds - 1 tablespoon

Cloves- 7-8

Cinnamon  - 1 inch

Dry red chilli - 5-6

Sugar - 1 teaspoon

Amchur powder - 2 tablespoons

Ginger powder- 1/2 tablespoon

Salt as per taste

Procedure

For Masala

Dry roast corianderseeds, Cumin seeds, Feneel seeds, cloves, cinnamon, red chillies one by one in nonstick pan.  Let it get cool.  Now grind to a fine powder including all other ingredients.  Dabeli Masala is ready to use. Store it in a airtight container.

 

For Filling

Heat oil in kadai. Now add Dabeli Masala into it. Sauté for few seconds. Now add mashed potatoes and a teaspoon of imli ki chutney. Mix it properly and after minute or so take out of the flame.  Now spread  this mixture in a rectangular dish and top it with roasted peanuts then pomegranates then sev then chopped onion then chopped coriander.

Preparing  Dabeli

Slit one pav just like we do for pav bhaji or vada pav. Now put imli ki chutney on one side and pudina chutney on other side. Now put a spoonful potato filling  with  the topping.  Now close it with the upper portion of the pav. Deep three sides of pav in sev. Mean while heat a fry  pan. Put 1/2 teaspoon butter on it and roast Dabeli from both side with butter till it gets  golden brown color. Press Dabeli while roasting it. Garma Garam Dabeli is ready to serve.  Serve with a grated cheese on top of it. If you like you can add grated cheese in the feeling too.

Cheese roasted vada pav

As I mentioned in my earlier post also, Vada Pav is a most most popular street food of Maharashtra. Last month   when I was at my parent's place my sister Sneha took me to one nice food joint to have fusion Vada pav. It is Cheese roasted Vada pav. Earlier I was not sure of the taste but when I took first bite, wow!!! A perfect blend of cheese and spicy hot Vada. Just love this fusion recipe. I have not made this home yet but clicked one snap there to post this recipe ASAP. I think Vada-Pav lover should try this once.

Ingredients

Laadi Pav - 6

Green chutney - 1/4 cup

Grated cheese - 1 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 sweet onion chutney

Finely chopped onion - 1

Cumin powder - 1 teaspoon

Coriender powder - 1 teaspoon

Chilli powder - 3 teaspoon

Sugar - 1/4 cup

Water 1/2 cup

Oil - 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 too watery.
Heat sufficient oil in kadai for deep fry. 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 sweet onion chutney
Heat oil in a kadai . Add cumin, coriander and chilli powder and fry it little. Immediately add sugar and water. Mix it well. Reduced it to the consistency of syrup. Now add salt. Cool it completely and then add chopped onion. Mix well.


Serving Vada pav
Slit one pav, Spread onion chutney on one side and green chutney on another side as shown in picture. Spread grated cheese on both sides. (as much you like). Place Vada on it and press lightly. Close the pav. Now grill it in sandwich maker. Apply some butter on this sandwich. If you don't have sandwich maker you can roast it in pan. Cheese roasted Vada pav is ready. Can serve with fried green chilli.

My first ever Sandwich

I used to love making different dishes from my school days. Whenever I ate some different thing at my friend's place I used to try it in my kitchen. This sandwich is one of that recipes. Once I had this at my school friend, Darshu's house. That time she was not having sandwich maker at her place, so she used to press it with small 'dabba'(container). And really that tastes awesome. I really loved it. When I tried it at home my father likes it very much. The thing is he likes any toast with 'lots' of butter. Now even my husband likes it very much. It's a really very heavy breakfast dish.


Ingredients
Bread- 8 slices

Butter - 2 tablespoon

Finely chopped onion - 2

Finely chopped tomato -1

Finely chopped coriander - 2 tablespoons

Red chilli powder - 1/2 teaspoon

Sugar - a pich

Salt - as per taste

Procedure
Heat a tawa (girdle) . Now in a bowl mix all ingredients except bread and butter. Take two slices of bread. Spread spoonful mixture on one slice and cover it with another. Put some butter on tawa and keep this sandwich on it. To make a properly grilled sandwich put one small plate on sandwich and press it with any container or a smasher. (this is what darshu taught me and it works) When it becomes crispy from one side, repeat it for next side. Really crispy sandwiches are ready. And I am sure you will not get this taste on sandwich maker;-)

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.

 

Eggs on potato chips (Wafer Par Ida)

I know after a long time I'm posting some egg recipe. But this is the one which I wanted to try it from last year and finally on this weekend I got a chance to make it. This is a typical Parsi dish called as "Wafer par Ida". It's a combination of potato chips and eggs. After reading it I found it interesting….instead of making simple omelet, one should give a try to this recipe. As very much habituated with bread, we had it with Pav.

Ingredients

Eggs - 2

Butter - 1 teaspoon

Finely chopped Onion- 1

Finely chopped Green chilli - 1

Finely chopped coriander - 2-3 tablespoon

Ginger-garlic paste - 1/4 teaspoon

Potato chips - 1cup

Salt as per taste

Procedure

Heat a kadai (base should be wide.). Put butter onto it. When it melts add chopped onion. Saute it and when it turns little brown add ginger-garlic paste. Then chopped green chilli. Then add coriander and salt. Mix it. Now crumble potato chips and spread over this mixture. Make small two holes in between. Crack eggs one by one and pour it in the whole. Sprinkle some black pepper powder and salt on eggs. Cover it and let the eggs cook. Be careful that chips should not become too soggy. Serve 'wafer per ida' with pav. This will be a perfect Sunday brunch.

Pav Bhaji Pizza

Ya I am back now after a long vacation. Busy with my two little niece, "AADYAA & ANANYA". I just didn't get time to sit in front of my PC. I was full time busy with their 'patar-patar'. In this vacation we prepared so many dishes but didn't get time to click it properly. This is the only dish which I was able to click. 'Pav bhaji pizza', first I read about this fusion recipe in some pizza shop. Then I tried it at home and really it tastes awesome. Very easy and quick to prepare.

Ingredients

Pizza Base - 2

Ready Pav bhaji's bhaji - 1 cup

Butter - 4-5 tablespoon

Mozzarella cheese - 1/4 cup

Procedure

Pre heat oven at 180 c. Take a pizza base and spread butter on both the side of base. Now Spread bhaji of pav bhaji on the base. You can spread as much you want as per your choice. Then grate cheese on it (lots of cheese). If you like you can spread finely chopped onion and coriander on it. Bake it in oven for 7-8 minutes. Base should get crispy. Yummy different type of pizza is ready.

Note. : Instead of pizza base you can cut the pav in half and use it as a base. It also looks good and you can name it as "Pav Bhaji Bites'.

Tomato Omelet

One of my favorite breakfast… Tomato omelet with bread & butter. I think in most of the Maharashtrian people knows about this Veg omelet. Some people called it as 'tomatoche Dhirde' that means tomato pancake. My Aai adds not only besan for this but also rice flour and whole wheat flour to make this healthy. So anybody who doesn't know about it must try this vegetarian omelet in Shravan. The important thing is you should eat it when it is hot.



Ingredients

Tomatoes - 2-3

Gram flour (besan) - 1/2 cup

Rice flour - 1/4 cup

Whole wheat flour - 1/4 cup

Onion sliced - 1 medium

Grated ginger - 1 inch

Garlic - 4-5 cloves

Red chilli powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Ajwain - 1/4 teaspoon

Chopped coriander - 2 teaspoon

Oil - 2-3 tablespoon

Salt to taste.

Procedure
Cut tomatoes in 3-4 pieces. Now grind tomatoes , onion, ginger, garlic in the mixer to a fine paste. Take the paste in a big bowl and add all the three flours. Then chilli powder, turmeric powder, ajwain, salt, chopped coriander and mix it nicely. Now the consistency of the batter should be like slightly thick than the dosa batter. Now heat a non stick tava. It should not be very hot. Grease it with 1/4 teaspoon of oil. Pour a ladle full batter and spread it in circular direction like dosa. It should not very thin or very thick like pancakes. Keep a lid on it and let it cook. Now turn it and cook it from other side. It should have slightly brown colour. Serve hot with brown bread and butter. The combination tastes amazing.

 


 
This goes to Pj's Healing foods Tomato and Siri's Healing foods

 

Tomato

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.

Kheema Pav

Like any other street food of Mumbai, like Misal Pav, Vada Pav, Bhurji Pav, Pav Bhaji….."KHEEMA PAV" is also very famous among non vegetarian people. Kheema means minced chicken or mutton. This is very spicy and tasty. You can make dry kheema or with some gravy. Kheema Pav is a one of the favorite dish of my Husband. He likes it with toasted pav with butter. So for the Valentine day Kheema Pav, specially for him…..

Ingredients

Minced Mutton/ chicken - 250 Grams.

Green cardamoms - 2-3

Black cardamom - 1

Cloves - 2-3

Cinnamon stick - 1 inch

Shahijeere - 1/2 teaspoon

Tejpan - 1

Chopped onion - 2 medium

Chopped tomatoes - 1 medium

Garlic paste - 1 teaspoon

Ginger paste - 1 teaspoon

Garam Masala - 1 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Red chilli powder - 1, 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Oil - 2 tablespoon

Chopped coriander for garnishing

Pav - nos.

Butter - 2 tablespoon

Salt to taste

Procedure

Heat oil in a pressure cooker (I have a handi cooker). Add shahijeere, black and green cardamom, cloves, tejpan and cinnamon sticks. Then add chopped onions and saute it till onions becomes transparent. Add turmeric powder. Then chopped tomatoes. Saute it till it cooked properly and get mashed. Now add ginger and garlic paste, Garam masala, cumin powder, coriander powder, red chilli powder and mix it. Now add minced mutton (or chicken) and mix in such a way that all the masala get coated to it. Add salt. Then add 1 cup of water and cover with lid and cook it for 2-3 whistle. When pressure drops, remove the lid. If you want dry kheema you can fry it in pan to evaporate excess water from it. Garnish it with chopped coriander. Heat butter on tawa. Slice pav horizontally and fry in butter from both the side till pav becomes crisp. Serve kheema with this crisp Pav.

This goes to Me and My Kitchen's EFM - MUTTON SERIES event

Pav Bhaji

First of all Thanks from bottom of my heart to the person who invented such a wonderful dish called Pav Bhaji. This is a most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav. You can get good pav bhaji on 'hath gadi' or you can say thela…… My most favorite Pav bhaji places are…… Mama's Pav bhaji @ Nashik, Brindavan hotel's Pav bhaji @ Bandra, Samarth Pav bhaji @ Pune, Kailash's Pav Bhaji @ Aurangabad. Wow the taste of each Pav bhaji stall is still on my tongue. There are different types of Pav bhaji like Sadha Pav bhaji, Amul Pav bhaji, cheese Pav bhaji, Khada Pav bhaji (Vegetables are not mashed), Jain Pav bhaji (without onion and garlic). This bhaji has a typical masala which contains 14 different spices. I have the recipe of this masala but I prefer to make this with Everest Pav bhaji Masala. This Bhaji is served with Pav (sorry not a bun). It is usually called as ladi Pav (slabs of bread) in Mumbai. Whenever you have to order for more Pav, you can only say…. "Ek single dena / Ek Doube dena…" I still remember a boy in Mama's pavbhaji stall, I don't remember his name but we used to call him Shahrukh and he was also very happy with that name :)
Today is my lovely sis Sneha's Birthday and she is very fond of "Pav bhaji". So sis this special dish is only for U…….. &

WISH U A VERY HAPPY BIRTH DAY!

Ingredients
Potatoes, boiled and mashed 5-6
cauliflower florets boiled and mashed - 1 cup
Finely chopped Capsicum - 1/2 cup
Finely chopped Tomatoes - 1 cup
Boiled Green peas -1 cup
Finely chopped Onion - 2 cups
Finely chopped Coriander -1/4 cup
Finely chopped garlic - 6-7 cloves
Grated ginger - 1/2 teaspoon
Pav bhaji Masala - 2 teaspoon
Red chili powder -1 teaspoon
Oil - 3 tablespoon
Butter - 50 gms.
Salt to taste.
Pav - 6-8


Procedure

Heat oil in a big Kadai. Add garlic and ginger and saute it till garlic turns to golden brown. Then add half of the onion and saute it till it get brown. Add tomatoes and cook it for 2 minutes stirring constantly. Now add capsicum and let it get cooked for a minute. Then add boiled peas, mashed cauliflower and potatoes. Add some water and mix it properly. Cook it on low flame for another 5 minutes. Mash it with wooden masher or back of the spoon till all the vegetables are completely mashed.(For khada pav bhaji this step is not necessary) Now add red chili powder, Everest Pav bhaji masala, salt and mix it properly. Add some butter from the side. If you find the bhaji very dry you can add some water and cook it for another minute. Bhaji is ready.
Heat a tawa. On the other side give a little cut to pav and spread a spoonful butter to pav from both sides. Now fry pav from both side till it gets crispy. Serve these pav with bhaji. Put half teaspoon butter on bhaji. And with chopped onion with coriander and lemon wedges.


I would love to send this post for RCI : Mumbai Street Food and Lakshmi's RCI page.

Dahi Jeera Butter

From the name, you must have thought that, what a combination? Curd with cumin seeds and Amul butter. But it's not a Amul butter . It's a bakery product just hard like toast but in round shape. Usually we eat this with tea. Last month my parents brought this butter from very famous bakery of Nashik (my hometown) , "Prakash Bakery" for me. This idea of making dahi vada with this jeera butter was taught by my Grand father, "Bhau Ajoba". This is very easy and quick recipe. You must try this Oil free vadas.




Ingredients

Jeera butter - 8-10
Curd - 250 Grams
Sugar - 4 teaspoons
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Chat Masala - 1/4 teaspoon
Sev for garnishing
Salt to taste



Procedure

Beat the curd with some water. Add sugar, salt, cumin and coriander powder and mix well. This mixture should be very soft. In a bowl take warm water and deep jeera butter into it from one side. When it becomes slightly soft, deep it from other side till it get soften. Now take the jeera butter on your palm and gently press it with both the hands to remove water from it. Repeat it for remaining jeera butters. Put it in a serving plate. Pour curd over the vadas. Also pour the tamarind chutney and sprinkle chat masala and sev to taste. Garnish with chopped coriander. Serve immediately. If you wish you can pour pudina chutney on it. Instant Dahi vada for summer is ready.

Pasta and Garlic Bread

My MIL loves Italian food so yesterday we had Pasta, Garlic bread and Pizza for Dinner. For the first time she had Italian Dishes prepared by me and she was Happy :).


Pasta

Ingredients

Penne Pasta - 250 Grams
Chopped Garlic - 4-5 cloves
Onion - 1 small
Capsicum - 1 medium
Sweet corn - 2 table spoon
mixed herbs (celery, parsley, oregano, coriander, etc) - 2 teaspoon
Chili flakes - 1 teaspoon
Butter - 50 Grams
Grated cheese - 1/2 cup
Fresh cream- 3 tablespoon
Pasta sauce - 2-3 Tablespoon
Black pepper powder - 1/4 teaspoon
Salt to taste

For White Sauce
Butter - 2 tablespoon
All purpose flour - 2 tablespoon
Milk - 2 cups



Procedure

For White sauce

Heat a pan and add butter in it. Melt it. Then add all purpose flour. Roast it on low flame for just a minute. Now pour milk slowly and on the other hand mix it gently to avoid lumps. Cook it for 30 seconds. Add apinch of black pepper powder and salt.

For Pasta
Take a large pan add about 2 liters of water in it. When water starts boiling add 1/2 teaspoon of salt to it. Now add pasta and boil it for 10 minutes or till it cook properly. Drain the water from pasta.

Heat a large kadai, add butter , then add chopped garlic and saute it for minute. Cut onion and capsicum in small cubes. Add capsicum, onion and corn in a kadai and saute it. (if you want you can add shredded chicken) Now add mixed herbs and chili flakes, salt pepper powder and pasta sauce. Saute it for 2-3 minutes. Now add cream, pasta, cheese and white sauce and mix well. Garnish it with Oregano and chili flakes.



Garlic Bread

Ingredients

large French loaf -1
soft butter - 50 Gms
Garlic Paste - 2 teaspoon
Grated Mozzarella Cheese - ½ Cup
Oregano - 2 teaspoon
Chili flakes - 1 teaspoon



Procedure

Mix butter with garlic paste, salt, mixed Oregano and chili flakes. Cut the bread into diagonal slices to half an inch thickness. Apply the butter, then spread grated cheese on it and bake at 180 degree centigrade for 5 - 8 minutes or until brown. Serve it with Pasta.

Bull's Eye

Wish you all a very Happy Valentine's Day !!!

My valentine morning was very romantic. My Husband prepared lovely breakfast for me. This is the same dish which he had prepared for me before Marriage.
As I mentioned earlier he is a GR8 cook though he rarely (actually not very Rare……he visited 3 times in last 10 years, though we have difference on these numbers) visit to Kitchen. ;)

To talk bit about Bull's Eye, this dish not only tastes good but also is a feast for eye, probably that’s the reason my husband likes it. The outer bread and egg looks like dart board with yellow yoke as target…..you need to hit Bull's eye to eat it.

Ingredients
Egg - 1
Bread slice -1
Black pepper powder - 1 pich
Chopped Cabbage - 2 table spoon
Chopped Fenugreek leaves - 1 Table spoon
Butter - 2 table spoon
Salt to taste

Procedure

Take a bread slice apply butter to both sides of bread. Cut the bread at center in a round shape (today it is cut in a heart shape……valentine na :) ). Take a fry pan and heat this bread(both pieces) from both sides on fry pan till it becomes golden brown. Now break the egg in a bowl (actual the yoke should not break ). Now pour this egg slowly in the circular cut part of bread. Sprinkle salt and black pepper powder on egg. Cook the egg as per your taste - half or full fry. Ensure that egg is cooked along with bread as one piece. While cooking egg, fry cabbage and fenugreek leaves in butter.

Serve the bull's eye in a plate with tomato ketchup along with fried cabbage and fenugreek leaves.

I want to send this recipe to Bindiya's "LOVE-HEART SHAPED FOODS"

And Asankhana's Cook and Create With Luv for Luv

And Sindhura's THE BREAD MANIA event

Bread Shira

First of all thanks for your nice comments on My aai's special "Sabudana Pachadi".
Generally for ladies, big problem is what to do with leftover bread? Now,it is no more a problem. There is a great option known as "BREAD SHIRA". Bread shira is very easy & fast to do recipe. It's better to have one day old bread for this. Though I am not having very sweet tooth, this is very nice. Worth to try for your kids…..



Ingredients

Bread Slices - 10 - 12
Pure Ghee - 1 cup
Sugar - 2 cups
Cardamom Powder - 1&1/2 Teaspoon
Milk - 4 cups
Cashew & Almonds for garnishing

Procedure :

Make bread crumbs in the mixer. Heat pure Ghee in Kadai. Then add Bread crumbs and fry till it turns to golden brown. Then add milk and cover it with lid. After a steam, remove the cover and add sugar. Mix it properly and again cover it for 2-3 minutes. Remove the lid and keep it on slow heat till ghee comes outside. Then add Cardamom Powder and mix it. Garnish it with Cashew & Almonds slices.

I would like to send this recipe for Sindhura's THE BREAD MANIA event

Misal Pav

Whenever me and my husband go to Nashik (My native place), The next day's morning plan is to visit Hotel 'Tushar' for heavy breakfast and that is 'Misal Pav'. Misal mean mixture. It’s hot, delicious, my tongue is on fire, my nose and eyes water – the true test of a genuine misal. Misal is very famous in the entire state of Maharashtra. Misal is very spicy hot and served with pav (Buns). Misal Pav is certainly not a ‘junk’ food. If made with all the proper ingredients, it’s zesty, healthy, nourishing snack. It's a real fiiler, this is one breakfast you must not miss. There are different types of Misal in Maharashtra like… Kolhapuri Misal, Khandeshi Misal, Puneri Misal, Mamledar Misal, Dahi Misal & so on….
Being Nasikites we love our special Nashikchi Misal. The ingredients, which basically comprise an Usal, Tarri (the spicy curry) and the garnish of sev, chiwda, farsan, onions, fresh coriander arranged in three layers and served with a wedge of lemon. Basically It is very spicy, so you can have curd with it. In Winter or Rainy Days this is our popular Brunch on Sunday. Old people says that if you are suffering from cold, you have to eat this hot & spicy Misal as a Medicine.




Ingredients
For Usal
Matki (Moth beans) - 1 cup
Chopped onion - 1 medium
Red chilly powder - 1 teaspoon
Goda masala (or garam Masala) - 1 Teaspoon
Salt to taste
Tempering -
Oil - 1 Table spoon
Mustard seeds (Rai) - 1/2 tea spoon
Turmeric Powder - 1 Teaspoon
Asafetida powder - 1 Pinch

For Tarri
Sliced onion - 1 medium
Chopped tomato - 1 small
Garlic cloves - 5-6
Ginger - 1 inch
Grated dry coconut - 3 table spoon
Red chilly powder - 1 table spoon
Kala masala (Garam masala) powder - 2 tea spoon
Kanda lasun masala - 1 tea spoon (optional)
Turmeric powder - 1/2 tea spoon
Sugar - 1/2 tea spoon
Oil - 5 table spoon
Salt to taste

For Garnishing
Farasan - 1 Cup
Thick Sev - 1 Cup
Finely chopped onion - 1 Mediun
Chopped Coriander leaves - 3 table spoon
Lemon - 1

Procedure

For Usal
Wash Matki and keep it in a large bowl. Add 2 cups of water and cover it with lead. Soak the seeds for about 10 hours. Then drain out water, rinse it with fresh water and again drain it. Now transfer it to a sprout maker or else tie it tightly in a smooth cotton cloth for 8- 10 hrs.
In a kadai heat oil, put mustard seeds, turmeric powder. Add chopped onion and saute it for two minutes. Add sprouted matki, red chilly powder, goda masala and salt. Pour some water and after kepping lead cook it for some time. Usal is ready.

For Tarri
Fry onion, coconut, garlic, ginger and tomato in little oil separately. Cool it for some time. Grind to a fine paste in mixer. Now in another pan, heat oil then add sugar (for the red oily layer on gravy), Turmeric powder, red chilly powder and immediately add grinded paste, kala masala , kanda lasun masala and salt. Saute it for 2 minutes . Now you will feel nice aroma. Pour 3 cups of hot water so that taste of the gravy will remain same . Bring it to boil for 2 minutes. The Tarri is ready. ( In some places of Maharashtra it is called as Kat, Rassa or Sample)

Serving Misal Pav
Original method of serving Misal is Take a Large Bowl, Add 2 table spoon matki usal, Pour tarri on it. Then add 2 table spoon of farsan, 2 table spoon Sev (in some areas adds one layer of kande pohe), 1 Table spoon chopped onion, Chopped coriander, a wedge of lemon & fresh curd. Serve it with Pav.
But when we make Misal at home I generally prefer to give every thing in separate bowls (as shown in picture), so that every one can mix all the items according to their tastes.



This is for "Sunday Snacks - Hot n Spicy"

and to Trupti's "'Winter Treat Event '