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.

God Shankarpale (Sweet diamonds)

Hey it's Diwali time again!!! I think for this week everybody must be busy in preparing sweets & savory items for Diwali. With All my other varieties for Diwali, I want to add some more traditional things in my list. God Shankarpale (Sweet diamonds) is very typical recipe for Diwali in Maharashtra. This is not very time consuming and also easy to make.

 
Ingredients
Milk - 1 cup

Sugar - 1Cup

Oil/ Ghee - 1 cup

Wheat flour/ Maida -3 cup

Fine Semolina (barik Rava) - 2 cup

Salt - a pinch.

Oil for deep fry


Procedure

Heat milk, sugar and ghee in heavy bottom pan. When it started boiling , turn the heat off. When the mixture  becomes warm add slat and then the flour and rava mixture little after a gap. Knead a soft dough. If the dough is sticky, you can add little flour to it. Cover and keep aside for 30 minutes. Heat oil for deep frying in Kadai. Make 5-6 equal portioned balls of the dough. Roll out a ball and make a round like thick roti. Cut it into diamond shaped pieces with pizza cutter. Deep fry this pieces in oil on medium flame till it becomes slightly golden brown. Cool down completely and store it in airtight container. It also taste good with hot tea :-)



This goes to Gayathri's 'ONLY' - Sweets & Desserts event, brain child of Pari.

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.

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'.

Bhajaniche Vade

As I mentioned in my old post of Bhajaniche Thalipith, "Bhajani" is a flour of roasted multigrain and pulses. Generally we make Thalipith from it. Thalipith is made in less oil where as Bhajniche vade is deep fried snacks with same ingredients. If you don't have time to prepare this flour at home or didn't get a readymade Bhajani in market, you can just mix all flours and cumin and coriander powder and can prepare this vade. This vade is generally made for 'Magalagauri Puja' in Shravan Month. I will give details about this puja some other time.

 
Ingredients


Bhajani flour - 1 cup

Chopped onion - 1 small

Chopped coriander - 2 tablespoon

Sesame seeds - 1/2 teaspoon

Ajwain seeds - 1/4 teaspoon

Red chili powder - 1 teaspoon

Curd - 2-3 teaspoon

Hot Oil - 2 teaspoons

Salt to taste.


Procedure
Mix all the ingredient and make a medium dough. If you want you can add little water. Make equal very small lemon size balls. Apply water on your both palm. Flatten the ball with both palms. Make round vada. Make one hole in the center with finger.  Repeat it for all remaining balls. Now deep fry vada on medium flame. Fry until it turns crispy and brownish. Serve hot with chutney, ketchup or curd.


This goes to PJ's event, 'Flavours Of Maharashtra' and Naina

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.

Ragda Pattice

Ragda Pattice is very famous chaat in Mumbai. Specially in Winter Garma garam Ragda pattice is real treat for us. It is similar to chole tikki of Delhi chaat but we use dried white peas in it. When the chaatwala serves pattice placed on huge tawa and steaming Ragda in a plate …. Aha ha…just a feel of heaven. Like other chaat I love lots of imli ki chutney on it. It's a total meal itself.

Ingredients

For Pattice

Potatoes - 4-5 medium
Bread slices - 1
Cornflour - 1 teaspoon
Turmeric powder - a pinch
Green chili-garlic paste - 1 teaspoon
Salt to taste
Oil for shallow frying.

For Ragda
Dried white peas (Pandhara vatana) - 1 cup
Oil - 1 teaspoon
Chili powder - 1teaspoon
Coriander powder - 1 teaspoon
Cumin Powder -1 teaspoon
Turmeric powder - 1/2 teaspoon
Asfetida - a pinch
Salt to taste.

To serve
Shev - 1/4 cup
Imli ki chutney as per your choice
Green chutney as per your choice
Finely chopped onion - 2 medium
Chopped Coriander - 2-3 tablespoon

Procedure

For pattice
Boil and mash potatoes. Mix all the other ingredients. Now make small balls of this mixture and flatten it with palm. Give a proper tikki shape. Shallow fry it on fry pan till it turn brownish from both the side. Pattice are ready. Keep it aside.

For Ragda

Soak peas overnight. Then add water and pinch of turmeric powder and cook it in pressure cooker for 3-4 whistle. It should get cooked properly. Heat oil in kadai put turmeric powder, asafetida in it. Then add cooked peas and all other ingredients. Add 1/2 cup of water and cooked it again for 6-8 minutes. Smash peas in between. Ragda is ready.

To serve

Place two pattice in a plate. Pour hot ragda on it. Then shev, then imli ki chtney, then Green chutney, then chopped onion and coriander. If you want sprinkle chaat masala on it.

This goes to Pari's 'Only Chaat' event.

Jowar Basket Chaat

This is a chaat dish from My Aai. She likes to try out different things in cooking than normal meal. This innovative chaat, she saw on one cookery show and tried on same day. As I am too far from her, I can not get it for taste, but she has sent this picture to share this basket chaat with all of you. Thanks Aai. Hope all of you will like this.

Ingredients

Boiled sprouted moong - 1 cup
Jowar flour - 2 cups
Cumin seeds - 1 teaspoon
Chopped onion - 1
Chopped coriander - 2 tablespoons
Shev - 1/4 cup
Roasted peanuts - 2 teaspoons
Chaat masala - 2-3 teaspoons
Red chilli powder - 2 teaspoons
Imli ki Chutney- 2-3 teaspoons
Green Chutney - 2-3 teaspoons
Oil for deep frying
Salt as per taste


Procedure
Heat 2 tablespoonof oil and pour it in jowar flour. Add salt, cumin seeds and knead a dough using water. Make lemon size balls of this dough. Roll it like a puri. Take a small round steel katori (bowl). Grease it with oil from outer side. Take one puri, and stick it on outer side of katori so that puri will get the shape of katori. Prees neatly. Heat oil in kadai for deep frying. Put this katori with puri in oil. When puri will get little cooked….the katori will get separated from the puri. Take out the katori and fry the puri till it gets golden brown. Repeat the procedure for remaining puris.

Mix sprouted moong, chilli powder, salt, chat masala and peanuts in one bowl. Place all fried baskets of puris in one dish. Add sprouted moong mixture in it. Then spread sev, chopped onion, chopped coriander, imli ki chutney and green chutney as you like. Sprinkle some chaat masala on it. Serve immediately.



This goes to Pari's 'Only Chaat' event.



Khare Shankarpale/ Namak Pare

This is all time favorite tea time snacks in our house. In Diwali I prepare more Khare shankarpale than God shankarpale.  It is preapred with mixture of Maida and whole wheat flour.

Ingredients

Whole wheat flour - 1 cup
Maida - 1 cup
Hot oil (Mohan) - 2 tablespoons
Ajwain - 1/2 teaspoon
Crushed cumin seeds - 1 teaspoons
Salt as per taste
Oil for deep frying.


Procedure
Mix all ingredients (except oil for deep frying offcourse ;-)) . Knead a stiff dough. Keep aside for 15 minutes. Heat oil for deep frying in Kadai. Make 5-6 equal portioned balls of the dough. Roll out a ball and make a thin roti. Cut it into diamond or thin rectangel shaped pieces. Deep fry this pieces in oil on medium flame till it becomes crispy and golden brown. Cool comletely and store it in airtight container.


Karanji

One more Typical Maharashtrian sweet. Specially prepard during Diwali or Navratri. It is just like Gujiya or Ghugra of Gujrat. In Maharashtra we make stuffing of either fresh or dry coconut. Traditionally it's a fried dish. But soon I will post the baked version of it.

Ingredients

For cover 
Maida (All purpose flour) - 1 cup
Fine Rava - 1/4 cup
Hot oil (Mohan) - 2 tablespoon
Milk - 1/2 cup
Water - 1/4 cup (or as required)
Salt - a pinch

For stuffing
For Fresh coconut stuffing same as Fried modak stuffing.

For Dry coconut stuffing
Shraded dry coconut or Desiccated coconut - 1/2 cup
Powdered sugar - 1/2 cup
Poppy seeds - 1 teaspoon
Cardamom powder - 1 teaspoon
Roasted & chopped nuts - 2 teaspoons
Raisins - 2 teaspoons
Ghee/ oil for deep fry.

Procedure

For cover
Mix all ingredients of cover and knead a hard dough of it. Keep aside for 30 minutes. Then knead, till the dough is soft & smooth. (this is a very skillful job).

For stuffing
take all ingredients of stuffing in a bowl and mix well.

For Karanji
Make small lemon size ball of dough. Roll it as puri. Place 1,1/2 teaspoon of stuffing at the center of the Puri. Apply little milk on the edges with finger tip. Now fold the puri and close the edges so that it will get half circle shape. Tightly seal the edges.(otherwise karanji will break while frying) And cut the rough edges with pizza cutter or special cutter of Karanji. Make all karanjis with same procedure. Cover it with damp cloth. Deep fry it on a low flame till it becomes slightly brown. Cool it and store it in airtight container. Dry coconut Karanji, you can store till 8-10 days. But fresh coconut karanis have to finish within 2-3 days.

This is for my event Only "Festive Food" brainchild of Pari.

Chakli

We are great fan of chakli………….. I think one who eats chakli first time becomes fan of it. I think in all parts of India, everybody makes these chakli with different name. But Maharashtrian's special is 'Bhajni chi chakli'. Bhajni is roasted grains and dal's flour. Like Bhajniche Thalipith. On 'Nark Chaturdashi' day of Diwali, when we wake up very early in the morning, we make fresh hot hot chaklis for breakfast along with chivda and ladoo. Fresh hot chaklis are must on that day. So instead of wasting time in Description we will directly move to recipe.

Ingredients

For Bhajni

Rice - 4 cups

Chana Dal - 2 cups

Urad Dal - 1 cup

Poha - 1/2 cup

Toor Dal - 1/2 cup

Coriander seeds - 1/2 cup

Cumin seeds - 1/4 cup


For Chakli

Bhajni - 2 cups

Water - 2 cups

Red chilli powder - 1 teaspoon

Asafetida - 1/2 teaspoon

Turmeric powder- 1/2 teaspoon

Ajwain - 1/2 teaspoon

Sesame seeds - 1 teaspoon

Hot oil - 2 tablespoon

Salt as per taste.

Oil for deep fry.


Procedure

For Bhajni
Roast each ingredient one by one on low flame till it changes it's colour slightly. Do not use oil while roasting. Cool it and mix it. Grind together all the roasted ingredients in flour mill. This flour is called as bhajani. You can store it in airtight container for 5-6 months.

For Chakli
Boil water in a vessel. Add Hot oil (In Marathi it's called 'Mohan'), Red chilli powder, Asafetida, Turmeric powder and salt. In another bowl mix bhajni flour, sesame seeds and Ajwain. Now add this flour in water. Switch off the flame and cover it with the lid for 5 minutes. Then Knead the flour to make a soft dough. You can use little oil for kneading. Now Take a ball of dough and put it in the chakli mold. Press it and simultaneously move it in circular motion to make chaklis of desired size. Mean while heat oil in the kadai. Slowly put one chakli in kadai and deep fry it on medium flame. When it stops bubbling and colour change to slightly brownish take it from the kadai and drain it on kitchen towel. Let it get cool and store it in a airtight container. Me and my husband likes to eat chakli with curd and My father loves to eat it with butter.

This is for my event Only "Festive Food" brainchild of Pari.

& for Akila's event Dish Name Starts With C

Kappa Matar Pattice/ Tapioca Green Pease Pattice

My first introduction to Tapioca that is Kappa was made by my Malayali friend 'GEO'. She gave me Boiled Kappa with some tamarind chutney. It was so yummy. I wanted to try out something from Tapioca but I was very sure that my husband will not like that simple boiled tapioca. I made some green Pease stuffed pattice (you can call it as tikki too.) from it. And no wonder he and his friends like it a lot. Now this will be my one of the fresh snack item on Diwali.

Ingredients
Boiled Tapioca - 500 grams.
Green Pease - 1 cup
Green chilli+ ginger + Garlic + cumin paste - 4 teaspoon
Coriander leaves - 2-3 teaspoon
Corn Starch - 4-5 tablespoon
lemon juice - 2 teaspoon
Sugar - 1 teaspoon
Oil - 1 teaspoon
Oil for shallow fry.
Salt to taste


Procedure
Remove the outer cover of tapioca and grate it in a bowl. Add 2 teaspoon of green paste, chopped coriander and salt. Knead it. Coarsely grind green Pease in a mixer. For the stuffing heat 1 teaspoon oil and green paste and saute it. Then add crushed green Pease, salt, sugar and lemon juice and mix well. Cook it for 2-3 minutes. Let it get cool properly. Now put some oil to your palm because tapioca is very sticky. Make a small ball of tapioca mixture. Spread it in your palm like puri. Place little portion of matar stuffing in a centre, gather in the edges and roll into a ball. Press it to a tikki shape. Similarly make remaining patties. Sprinkle some corn starch over the patties so that the shape is retained. Gently keep them into the hot oil frying pan and shallow-fry on medium heat till crisp and lightly browned from both sides. Serve hot with green chutney or tomato ketchup.




This is for my event Only "Festive Food" brainchild of Pari.

And to Suma's 'CFK- Festive Foods' initiated by Sharmi

Handvo….the Savory cake

One more traditional Gujarati farsan. Handvo is very tasty and can be prepare with very little oil. Like Thalipith, it is also contains lots of dal & grains, so it's healthy too. Who loves the typically Guajarati taste will surely love this. I tried Tarla Dalal's recipe and it turned out very well.



Ingredients

Rice - 2 cups
Toovar Dal - 1 cup
Urad Dal - 1/4 cup
Moong Dal - 1/4cup
Chana Dal - 1/4 cup
Wheat - 1/4 cup
Sour Curd - 1 cup
Oil - 2 teaspoon
Baking Soda - 1 teaspoon
Sugar - 2 tablespoon
Turmeric powder - 1/2 teaspoon
Whilte pumpkin (Dudhi) - 2 cups
Chopped coriander - 2-3 tablespoon
Green chili- ginger paste- 3 tablespoon
Salt as per taste

For Tempering (Vaghar in Gujarati)
Oil- 2 teaspoon
Mustard seeds - 1 teaspoon
Sesame seeds - 1 teaspoon (I used black one)
Ajwain - 1 teaspoon
Asafetida - 1/2 teaspoon


Procedure
Wash and soak rice, wheat and all dals for 4-5 hours. Then Drain the water. Coarsely grind to a paste. Add curd into the paste and mix well. Keep overnight for fermentation. Then add grated pumpkin, oil, sugar, salt, turmeric powder, green chili-ginger paste and baking soda into fermented batter and mix well. Grease the baking tin with little oil. Pour the batter into it. On other side make a tempering with given ingredient. Pour the tempering on the batter. It should cover the batter fully. Bake in a preheated oven at 200 C for 30-35 minutes till the crust is golden brown. Traditionally it is prepared in a kadai but it requires lot of oil so I liked this baked version.




This goes to, Simply food's "Flavours of Gujarat" Event.

And

Priya's ‘Only’- Low Oil/ Low Calorie Event started by Pari 

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

Paneer tikka kathi roll with zero oil

Paneer is not very popular in my family. Though I keep on trying with it. Currently I am in mood of no oil or less oil cooking, so I prepared this kathi roll with no oil. Still it was tasting awesome. This is actually a normal Roti & curry. But if you serve it in a different way it will be a variety in everyday's meal:). My husband likes such things than normal 'Roti Sabji'. He says just eating one roll can fulfill my one meal. No guilt of eating kathi roll with lots of butter and maida.

Ingredients

For Roti

Whole wheat flour - 1 cup

Milk - 1/2 cup

Salt - 1/8 teaspoon

For Tikka

Paneer - 1 cup (cut into little cubes)

Capsicum - 1 (cut into small square)

For Marination

Hung Curd - 1/2 cup

Red chilli powder - 1/2 teaspoon

Garam Masala Powder - 1/2 teaspoon

Cumin Powder - 1/2 teaspoon

Coriander Powder - 1/2 teaspoon

Ginger-Garlic Paste - 1 teaspoon

Shahijeere - 1/4 teaspoon

Kasoori Methi - 1/2 teaspoon

Vinegar - 1 teaspoon

Salt as per taste
For Roll

Sliced onion - 1 medium

Green pudina Chutney - 2-3 teaspoon

Chat Masala for Sprinkling


Procedure

Mix all the ingredients of Marination in one Bowl. Add Paneer and Capsicum cubes in it. Marinate it for 10-15 minutes.

Knead a dough for the roti with given ingredients. Dough should be like our normal chapati dough. Adding milk will increase it's crispiness because we are not using oil for rotis. Keep aside for 10 minutes.

Now heat a nonstick kadai and saute the marination on low flame for 2-3 minutes. Then on high flame for another 2-3 minutes stirring occasionally.

Make small balls of kneaded dough. Roll out roti. Cook roti on tava from both sides.

While Serving , Take one roti and spread 1/2 teaspoon of Green pudina chutney on it. Now take 2 teaspoon of paneer tikka feeling and spread on the centre of the roti. Spread some sliced onion. Sprinkle some chat masala. Now fold the roti horizontally from lower side and then roll it vertically. By this while eating your feeling will not come out of the roll. Now cook the rolls on hot tava. Serve it with tomato ketchup. If you want, you can cut the rolls in 2-3 pieces while serving.



This goes to Tasty Appetite's “Letz Relishh ...Paneer" Event

And
Pari's event, 'Only Kid's Delight'

And Sara's Monthly Mingle - Party Treats Event. initiated by Meeta

Baked Mushrooms...oops Potatoes

Wow!!!!!!!!! Today I am very happy:) One month back, I saw one video on internet. And I started imagining one recipe. Today I got the chance to try out this……….. Now I will Break the suspense and tell U the story. I was searching for some baked mushroom recipe for my friend. I saw one video on YouTube, 'How to make mushroom shaped potatoes'. I tried it and after adding my ideas, I made this baked Indian version of this recipe. Luckily I have that apple Corer at home. When I gave thisdish to my neighbour to try, she immediately replied , "Are aaj maine bhi mushroom banaye hain". I was overjoyed… my mission is successful.That is when I opened my secret & told her it is potato. It contains very very less oil so its healthy too.

Ingredient

Small Potato - 6

Red chilli powder - 1/2 teaspoon

Garam Masala - 1/4 teaspoon

Chat Masala - 1/4 teaspoon

Ginger-Garlic Paste - 1/2 teaspoon

Lemon juice - 1 tablespoon

Chopped coriander - 2 teaspoon

Oil - 1 teaspoon

Salt as per taste


Apple Corer to give the desire shape.

Procedure

Boil potatoes in salted water. Potatoes should get 3/4 cooked. So that we can shape it properly. Cool it and remove the skin very carefully. Outer part of potatoes should remain smooth after removing the skin.

Now take one potato and put the Apple Corer from one end of the potato. Push till the middle portion of potato. Now cut the lower outer part of potato. Gently pull the corer outside and you will get the lovely mushroom shaped Potato. Repeat same procedure for remaining potatoes. [For video please visit this you Tube link : 'How to make mushroom shaped potatoes' ]
Preheat the oven to 200 C. Now mix remaining ingredients and marinate mushroom shaped potatoes in it for 15-20 minutes. Arrange the potatoes in a single layer on the baking tray and bake, turning once, until deep golden brown and crisp (It took me 20 minutes.).

Sprinkle some chat masala on it and serve hot with Pudina Chutney.

My successful attempt goes to my dearest friend Pari's event, 'Only Kid's Delight'

And Sara's Monthly Mingle - Party Treats Event. initiated by Meeta

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.

Back with a Bhadang- Puffed rice chivda

I used to go to Sangli frequently when my Uncle used to stay there. Like other famous things in Sangli, I used to freak out on the famous 'Bhadang'. It is a puffed rice (churmere/Murmura) Chivda. But it contains variety of spices in it. It's Murmura also little bigger than our normal one. My Kaku (Aunty) makes perfect bhadang. I took this recipe from her precious recipe book and tried it. It was not that perfect as her but was very tasty.

Ingredients


Puffed rice (churmere/Murmura) - 250 Gms.

Metkut - 2 teaspoons

Red chilli powder - 1 tablespoon

Turmeric powder - 1 teaspoon

Goda Masala - 2 teaspoon

Cumin-coriander powder - 1 teaspoon

Cinnamon powder - 1/4 teaspoon

Clove powder - 1/4 teaspoon

Powdered sugar - 1 teaspoon

Aamchur (dry mango powder) - 1/2 teaspoon

Garlic cloves - 5-6

Peanuts - 1/2 cup

Cashew nuts - 1/4 cup

Dry coconut slices - 1/4 cup

Curry leaves - 8-10

Oil - 1/4 cup

Salt to taste.



Procedure

Take a big kadai and heat oil in it. Add curry leaves and turmeric powder. Then add peanuts, then coconut slices and then cashew nuts. Then add chopped garlic. Fry it till it turn slightly brown. Let the oil get little cool. Now on the other side mix all remaining items. Then mix the tempering and mixture neatly. Let it cool down. You have to store this Bhadang in airtight container like any other chivda. Have tasty Bhadang with nicely chopped onion and fresh coriander.

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.