Vada Pav

Well another left over blessing in disguise 🙂

I made aalu paratha the other day and had some filling left. As a practice, we try to keep pav at home to quench the pav bhaji craving of the pati.

You shall need:

2…medium size potatoes [Boiled and mashed]

1.. green chilly [finely chopped]

1…small onion [finely chopped]

1/4 tsp…turmeric powder

1/2 tsp… Salt

scant pinch of red chilly powder

1/4 tsp… jeera powder

1/2 tsp… Chaat masala

Corriander [Optional]

For the batter-

1/2 cup… Besan/gram flour

water

A pinch of salt and turmeric

1 tbsp… Warm oil [you may take from the oil that you are using for frying the vadas]

Oil to seep fry

To serve-

Pav

Fried green chillies

Chutneys of your choice

Method:

• Mix all the ingredients of the filling together.
• Taste to adjust the seasoning.
• Make about 6-8 balls of the same and keep aside
• Meanwhile heat oil in a wok for deep frying.
• Mix the batter ingredients except the water.
• Add 1 tbsp of water at a time and make a thick-ish paste
• Roll the filling balls in the batter and deep fry.

• make sure they brown equally on all sides.
• Remove with a slotted spoon on a kitchen towel.
• To serve, cut the pav and put chutneys/lehsun powder chutney.
• Now slightly flattern the vada and put in the pav.
• Serve with fried green chillies and serve warm.

Cheers

Goes to:

Favorite Recipes Event: Vegetarian Recipes.

Hubby’s delight

Mission Street food

Pizza Hut – Hot ‘n’ Spicy Paneer Quesadillas

Pizza hut has recently come up with Quesadillas on their menu. No offense but … really? Why?

Anyway, like a food junkie would pounce on the new on the menu, Sheelu and I ordered it last week when we were there.

This is what the menu says:

Spicy classic panner with onions, assorted
bell peppers, tandoori sauce, cheddar
cheese, mozzarella cheese and jalapenos,
with a dash of lime and coriander.
Served with a cheese dip

This is how the pic looks:

What we got- Sorry for no pics 😥 Will def remember to carry camera from the next time.

A watery dip that tasted like yogurt and Quesadillas with scant filling. It tasted fine but the filling was kinda watery. We could only eat till the paneer was warm after that the paneer was hard and chewy. This was unforgivable. I love paneer and you cant give me a chewy something.

Anyway even the outer cover of the Quesadilla was not as crisp as I would like it.

So for me it was a fair attempt with little more thinking to go in it.

I made my version yesterday for an evening snack. Trust me it took me mere 15 min to make this.

You shall need: [Makes 1 Quesadilla]

For the dough-

1/4 cup… Maida

1.4 cup… Whole wheat flour

a pinch of paprika and salt

1 tsp… Oil

water

For the filling-

100 gms…. paneer [diced in small-ish pieces]

1/2 tsp… oil

1/4 th… Capsicum [diced like the paneer]

1 .. small onion [chopped]

1… small tomato [chopped]

1/4 tsp… Pepper

1/4 tsp… Paprika

Salt

To assemble:

Cheese spread

Grated cheese [I used processed]

To fry:

1/2 tbsp… Oil

Snack toast with lines on it or a tava and a heavy bottom pan to give some weight on the Quesadilla

Method:

• Knead the dough with all the ingredients.
• make a soft dough. It shall be really elastic due to maida. It is the consistency we are looking for.
• Rest it for 5-7 min.
• Roll it with some more wheat flour for dusting.
• Make a large chapati and cook it without ghee/oil on the griddle/tava.
• Once cooked on both side, keep aside until further use.
• In a wok, heat oil.
• Add the onions. Once they sweat properly, add tomato.
• As soon as the tomatoes are nice and cooked, add salt and pepper and paneer. Toss it for a few sec.
• Add capsicum and paprika.
• Add a little water so that the paneer and capsicum cook well.
• Taste and adjust the seasoning.
• Let the water dry off completely.
• On the cooked chapati, spread a thin layer of cheese spread.
• Put the filling on one side of the chapati.
• Add cheese on top of it.
• Fold the other half on the filling.
• Heat the griddle, put a few drops of oil on it.
• Reduce the flame to medium and put the Quesadilla on it.
• Press it down with the help of a heavy bottom pan.
• Once the side is crisp enough, flip it and add a few more drops of oil around it.
• Press it down again and let the other side crisp up.
• Cut in half or 4 serve with a dip of your choice

Cheers

Goes to:

Favorite Recipes Event: Vegetarian Recipes.

Hubby’s delight

Mission Street food

Bhaji Dosa

2 things are always available in my fridge. Left overs and ID Dosa Batter.

I have tried a lot of variations with this batter. Like noodles set dosa, lemon rice utthapam, friend rice uthappam. I am sure you got the hang of the crazy combinations 🙂

And did I ever mention here that the pati makes the bestest dosa ever. Thin and crisp. Lip smacking stuff.

Today Bangalore weather is stunning. It is pouring and is chilly.

What can be better than pati in the kitchen making bhaji dosa 🙂

Remember the pav bhaji recipe I posted the other day, that we spread on the dosa and voila.

You shall need:

Dosa Batter

2 tbsp bhaji for each dosa

oil/ghee

Method:

• Spread the batter on the griddle like you would for dosa.
• Apply ghee/oil.
• Flip it and let the top side cook.
• Flip it again and spread bhaji on it while the gas is turned to low.

• Fold the sides and serve warm with a cup of nice hot ginger tea.

It did not taste anything less than what we get on the 99 dosa counters across the city 🙂

Cheers

Goes to:

Favorite Recipes Event: Vegetarian Recipes.

Hubby’s delight

Mission Street food

Mysore Pak (SNC Event)

Finalllyyyyy I could finish the SNC#1’s challenge from Southern Team. South Vs North is a recipe exchange event where there are 2 teams and one member from each time challenges members of the opposite team with a goodie of their region.

Divya gave us the Mysore Pak to recreate.

It might look deceptively simple but it is an attention seeker. 🙂 Here is how to make it.

1/2 cup…. Besan or gram flour

1/2 cup…. Ghee

1 to 3/4 cup… Sugar

1/4 cup… Oil

1/2 cup… Water

Method:

• Grease the mould/plate in which you wish to set the sweet. Keep aside
• Mix the oil and besan well in a bowl.
• Make a sugar syrup with the water and sugar
• Add the besan and oil mixture to the syrup and stir well.
• Add ghee about a tbsp at a time and stir.
• Stir till the besan changes color.
• You shall know when the mixture is cooked when it starts to leave the pan.
• Pour this in the greased pan and it shall start to harden.
• Cut in the desired shape with a sharp knife.
• You may add dry fruit of your choice on top of it and serve.

Cheers

Cheese Pav-Bhaji

After making the 20 min Pav bhaji, I decided to make the labor intensive version of this most loved street food and up the ante by adding some cheese.

You shall need: [Feeds 2]

2… medium size potatoes

1/2 cup… peas

3-4 Cauliflower florets

1… medium size carrot

1… Large onion [finely chopped]

2… medium size tomatoes [Finely chopped]

1… green chilly [Finely chopped]

2 tbsp… Oil

1/2 tbsp… Jeera

1 tbsp… Pav bhaji masala [More if you want]

salt

1/2 tsp… Red chilly powder

1/2 tsp… Turmeric powder

1 tbsp… dhaniya powder

Juice of 1 lemon

Butter blobs

Some lemon wedges

chopped onion

grated cheese [ I used processed cheese]

Method:

• Cut and wash the potatoes, peas, cauliflower and carrots. Cut them in almost equal pieces so that they boil well.
• Now put them in a cooker and add just enough water that covers them. Dont add too much water.

• Put them on a gas on a high flame and let the cooker sound 3 whistles.
• Let the steam escape. Keep the cooker aside.

• In the meantime, in a wok, heat oil.
• Add the jeers and green chilly.
• Now add the chopped onions.
• Let them turn translucent.
• Add tomatoes.
• Cook them until they are mashed well.
• Add the salt, turmeric, red chilly powder, pac bhaji masala and dhaniya powder.
• Cook until the fat comes on the top of the masala.
• To this, add the boiled and slightly mashed vegetables. [Make sure the veggies are not overly watered. If that is the case, take out some water and reserve for use.]
• Now cover this with a lid and let it cook away for good 15 min on medium heat.
• Stir occasionally.
• Using a masher, mash the mix well.
• Remove the lid and taste the bhaji to adjust the seasoning.
• Let the excess water from the bhaji escape.
• Take a blob of butter and drop it in the bhaji. Mix it well. Add lemon juice too.
• To serve, put some bhaji in the serving dish. Add cheese on it.
• Serve with lemon wedges, onion and buttered pav’s.

Cheers

Sending to:

Favorite Recipes Event: Vegetarian Recipes.

Simply Sides

Hubby’s delight

Mission Street food

Bharwaan Baigan

This recipe comes from mommy dearest 🙂 Well I did make a few tweaks here and there to escape the hard work that goes in. But that works for me.

You shall need: [feeds 2]

6… Small brinjals

1… Large onion [Grated or very finely chopped]

1 tsp… Seasme

1 tsp… jeera

1 tsp… poppy seeds/khus khus

2 tbsp… Oil/mustard oil

2 tsp… Tomato puree

water

1/2 tsp… turmeric powder

Red chilly powder

1 tbsp… Dhaniya powder

Method:

• In a pan, heat oil and add jeera and onions.
• Cook until onions are pale brown in color.
• Add the tomoto puree.
• Now add the dry spices, turmeric, red chilly powder, dhaniya powder and salt.
• Put a few tbsp of water to help masalas cook well.
• Once done, cool the mixture.
• Make 4 slits in the brinjals and stuff the mixture.
• If possible, save some so that we can cook the brinjals in that masala.
• In the same masala pan. add 1 tbsp oil, sesame, khus khus and the remaining masala. Lower the heat to the lowest possible level.
• Add the stuffed brinjals.
• Add about 4-5 tbsp water and swirl the brinjals around.
• Cover with a lid and cook until tender.
• You might need to add water if they are not cook through and cook until done.
• Serve with love.

Cheers

Favorite Recipes Event: Vegetarian Recipes.

Simply Sides

Hubby’s delight

November and its blessings

Yes Yes I know November is not here yet, but there are just too many things that are going to happen that I could not stop myself from writing the post. 🙂

Nov 1 is when my in laws arrive to celebrate Karva chauth and Diwali with us. Being the first diwali after the marriage, I am kinda looking forward to a great time with family and friends. Also I get to put Mehndi for karva chauth as much as I want ❤ aka to my hearts desire. This sounded never more cool 😀 But there are a few glitches, I need to manager evening snack n tea and Dinner. Moreover go to the station too. The MIL and SIL helped me plan a simple-ish menu for the day 🙂 So i hope I shall be able to manage it.

Nov 2 is Karva chauth. I need to make some sargi [food to be had before sun rise], take a shower, pray and get ready. Then I need to eat the sargi before sunrise and then live on no food and water for the entire day. With the erratic leave plan that I have, I dont have a leave to spare for 2nd. Hence I am working too wearing the taam jahaam [all the suhaag stuff aka choodis, mangal sutra, sindoor, toe rings n stuff]. I hope I can get to work early and leave early. But this shall also depend on the project I am assigned to. However post finishing work, I need to be home and cook a feast. There is puja that we perform where we read a story and sing a song while exchanging puja plates with other women. This is done 7 times. [More on this in a bit]. The we wait for the moon to show up [it is generally late-ish that day]. We then pray and get to drink water and eat something. Not to forget we get gifts too 😀

From then upto Nov 10th we clean the house to welcome Goddess Lakshmi.

Nov 11 is Dhanteras. It is the official beginning of Diwali. People but new utensils/gold and stiff and offer to the deity for blessings.

Nov 12 is Choti Diwali or Narka chaudas.

Nov 13 is Diwali. Lots of food, lights and prayers.

Nov 14 is Govardhan puja or Khenkra [Where we go to meet relatives and friends and exchange gifts]

Nov 15 is Bhai Dooj.  And this ends the 5 days of Diwali celebration 🙂

Nov 21st is Mom’s 50th  Birthday and our first Anniversary 😀

Nov 22 nd is Mom-Dad’s 29th Anniversary.

Phew…Hope I am not missing out on anything 🙂

Between this I have blogging events to be a part of, events to host, round ups to be made. God Bless me.

Have a blessed November guys.

Love

 

Navratri Food thali

There are certain food items that are meant to be eaten during the fasting season. Sama ke chawal, sendha namak, Kuttu ka aata, singhade ka aata etc.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

Since I kept fast on once of the days, I made this meal for myself. Kuttu ke aate ki poori, Dahi aalu and Sama ke chawal.

Here is a how to make-

Kuttu ki Poori: You shall need- [Feeds 2]

3/4 cup… Kuttu ka aata

1…Large boiled potato

1/2 tsp… Pepper

1/2 tsp… sendha namak

few tbsp water [Optional]

Method:

• Mix the pepper, aata and sendha namak.
• Add mashed potato to it and mix well.
• Dont add water, let the potato be the binding agent.
• If it feels really dry, half a tbsp of water at a time and make it managable.
• On a plastic surface/with wet hands, make a poori.
• Slide it in the oil for frying.
• Cook until nice and brown-ish.
• Serve

Dahi wale Aalu: You shall need [Feeds 2]

This one is similar to the recipe here. However there are a few changes.

2… Boiled potatoes, cut in cubes

3 tbsp… Dahi

1…green chilly

Sendha namak

Coriander

1 tbsp… Oil

1/2 tsp.. Jeera

Method:

• Heat oil in a pan. Add the jeera and green chilly.
• Add the potato cubes and the salt.
• Stir for a few seconds.
• Add the dahi and cover and cook for 5 min on medium flame.
• Remove the lid and let the water escape.
• Serve with corriander on top.

Sama ki Chawal. I made them with the help of recipe from here. [Ghar ka khaana from Sheelu Agarwal]

Apologies for fewer images 😦 The puja n cleaning of mandir were my priority for the day 🙂

Cheers

Celebrate Navrati /Diwali & Jagruthi’s Celebrate main page:

Navrathri 2012 Event and A Give Away

Sabudana Vada

I am a part of Group 4 for BM#21. The theme I have chosen is Navratri special:) Check what others are upto.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

I love sabudana/sago but we are not good to each other. We dont really treat each other well. I just could never get to soaking it properly neither the sago tried to behave well with me. Most of the times I have landed up with pasty sago or clumpy khichdi 😦

However this time I took NO chance. I asked friends on twitter, in real life, on blogs, on mails and since all said the same thing, I went ahead and soaked Sago in just enough water for about 3 hrs.

And tadaaa…..I had white pearls to use ❤

For the vada you shall need: [Makes about 12-15, depending on the size]

2… medium boiled and mashed potatoes

3/4 cup… Soaked and drained sago/sabudana

1/2 tsp… Sendha namak

1/4 cup… Roasted and crushed peanuts

1… finely chopped green chilly

A pinch of pepper

corriander

Oil to fry

Method:

• Mix the sabudana, peanuts, salt, pepper, chillies and corriander.
• Heat oil in a wok to prepare for frying
• Make shapes from the mixture as you like it.
• Fry it until light golden.
• Serve warm

This goes to:

Mission Street food

Kanjak Puja Thali

Ashtami is the day when we celebrate Kanjaka’s. Read more about this here. For this months blogging marathon, the second theme I chose was Navratri special. Check what the others are upto here.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

For the Thali, we make Halwa, Poori, chana and Aalu ki subzi [optional]. As an offering to the 8 girls, I gave 2 pooris, halwa, chana, choco pie, a banana and Rs10.

Here is how I made the Sooji ka Halwa:

You shall need:

1/2 cup…. Rava/Semolina

1/3 rd cup… White sugar

2 tbsp… Ghee

2-3… Cardamom pod’s seeds

1.5 cup… Water

1.5 tbsp…Almond Slivers [optional]

Method:

• Heat ghee in a heavy base pan on Moderate heat.
• Add the cardamom seeds.
• Add the rava to it. Make sure the ghee coats rava completely

• Keep cooking it until it turns nice and golden.

• Keep stirring it frequently so that it does not get burnt.
• In another pan, boil water and sugar together. Keep aside once done.

• Once the rava is nice and golden, add the sugar syrup.
• Cover and let it cook properly.

• The rava needs to swell and lose most of the moisture.
• After the water is absorbed, remove the lid and let the halwa cook for couple of more min without the lid.

• Add slivers of Almonds and serve.

Here is how I made the Kala Chana:

You shall need:

1 cup… Black Gram/Kala Chana [Soaked overnight]

1.5 cup… water

2 tbsp… Dhaniya Powder

1 tbsp… Cumin powder

1.5 tbsp… Amchoor powder

1 tsp… Haldi

1 tsp… Red chilly powder

Salt

1/2 tsp.. Cumin seeds/Jeera

1 tbsp… Oil

Pinch of Hing

Method:

• Pressure cook the chana with water and some salt for 3 whistles on full flame and 2 on a medium flame.
• Let the steam escape.
• In a pan, heat oil. Add the jeera and hing.
• Add the chana, salt, turmeric, cumin powder, dhaniya powder and red chilly powder.

• Cover and cook for 5 min on medium flame.
• Remove the lid, make sure the water is almost dry.
• Add amchoor and give it a good stir.
• Taste and adjust the seasoning.
• Serve warm

This is how I made Khatte Aalu/Dhai wale aalu:

I was tired of eating the same tamatar wala aalu so decided to make something different. 🙂

You shall need:

2…. Large boiled Potatoes [Cut in cubes] How to boil potatoes perfectly? Read here

3 tbsp… Thick Curd

Salt

1.. green chilly [finely chopped]

1/2 tsp… Jeera/cumin seeds

1/2 tsp… Turmeric powder

1 tbsp… Oil

1/4 tsp… Red chilly powder

few tbsp water

Method:

• In a pan, heat oil and add the jeera and green chilly.
• Add turmeric powder, red chilly powder and curd.
• The curd shall begin to disintegrate. Don’t worry as this is what we are looking for.
• The water from the curd shall separate.
• Cook it for a couple of min and then add the potatoes to it.
• Let the potatoes cook in the curd for about good 10 min on medium flame with/without the lid.
• Add fresh corriander leaves and serve

Poori’s are made this way.

Devour with love.

This goes to:

Celebrate Navrati /Diwali & Jagruthi’s Celebrate main page:

Navrathri 2012 Event and A Give Away