Monday, August 31, 2009
So it’s always something heavy which can also qualify for easy Lunch.
So last time I prepared a Perfect easy to prepare Aloo Paratha and for my standards it turned out very well! Explaining the process of making parathas is too difficult but photos explain a lot !
With everything ready it took me 20 minutes to prepare 3-4 parathas !
Wheat dough – Kneaded dough used for chapattis
Dry Wheat flour – for dusting
Smashed Peeled Boiled Potatoes (I used grated ones): 2-3
Turmeric: ½ tsp
Red Chili Powder: ½ tsp
Grated Green Chilies: 1-2
Amchur Powder: ½ tsp
Oil or Ghee for shallow frying over the pan
1. Mix and Knead the Potatoes and the mentioned masalas together to make smooth dough like stuffing.
2. Roll the dough to make a thick small chapatti – Roll more at end and keep the centre a bit thicker.
3. Make a small ball of the potato stuffing and close the rolled chapatti as mentioned
4. Then once closed the ball again roll it very lightly applying dry wheat flour in intervals. (This makes rolling easy)
5. Then cook and shallow fry the paratha on heated pan by applying oil or ghee in intervals.
I would like to send this BRUNCH to EC for her
Wednesday, August 26, 2009
After I started staying away from home, only then I started to have pani puri from street vendor. I even love the
But my favorite is Mom's Pani Puri! :)
Main reason is you can hog and hog and you don't have noticing people staring @ you if you ask for one more plate every time. I was/am/will be undoubtingly the winner in eating the maximum puris at my place (Thanks to BRO as he used to find the process of breaking puris then stuffing with veggie and then Pani too lonnng!) and I think even now after marriage I'm still the Ruling Queen as The Foodie got exhausted by mere 20 Puris!! ;)
Once you have all ingredients ready it doesn't take more than 10 to 15 minutes, and you can have this dish for hours.
- Pani Puri ka Puris packet (I've no idea how to prepare this @ home)
- Sprouted Matki (Moth Bean): I used this for stuffing the Puris
- Asafoetida (Hing) pinch
- Pudina (Mint Leaves): 1 cup
- Green Chilies: 1-2
- Ginger: ½ inch
- Garlic: 1-2 cloves
- Cumin Seeds: 2-3 tbsp
- Coriander leaves: ½ cup (Optional - it gives green color to Pani)
- Dates (Khajur): 4-5
- Tamarind: 3-4
- Jaggery: I've crushed jaggery so used 2-3 tablespoon
- Turmeric powder: ½ tsp
- Red Chili powder: ½ tsp
- Pani Puri chat Masala to give the required Aroma (Optional)
- Cold drinking water: As much concentrated you require
- Black Salt (Kala Namak): 2 tsp
- Salt to taste
- Put some oil in the Kadhai, once heated put pinch of Asafetida.
- Then put the sprouted matki with very little water. Let it cook for couple of mins then put salt and little of turmeric powder.
- Cover it to cook till the time Pani is prepared. Will be done in 10-15 mins
- After washing the Mint and Coriander leaves with loads of water, Mix with green chilies, ginger and garlic and grind to make a smooth paste - Hari Green chutney
- Mix Jaggery, Tamarind and Dates in a bowl and put some hot water in it, so that it melts together, then put it with the green paste just made and grind again. - Namkin Sweet Chutney (without mixing with green chutney)
- Once a smooth paste is done mix turmeric powder, red chili powder, Pani Puri masala, black salt and salt to taste.
- Pour cold water in it and mix or grind together. (Add water in accordance with the required concentration)
Sometimes Pani Puri Bhaiyyas give the sweet and spicy chutney differently. But I prefer it this way ! Normally 6-8 Puris are served along with Pani and required stuffing.
For stuffing in Pani Puri the street vendors use Ragda while in north India in Pani Batashe/ Gol gappe they use boiled potatoes with chickpeas.
But Mom used matki, sometimes other sprouts like moong mix, I guess this was most nutritional for WE KIDS then and now it's Healthy for US GROWN UPS !! :D
This being my favourite evening snack especially prepared by Mom, I would like to send this as an entry for Divya and Sharmi's CFK:Evening Snacks !
Monday, August 24, 2009
Bhutta and that too proper dry vegetable dish which is also ate as Poha/Upma in evening, Didn't know sorry !! :-B
The Foodie mentioned about this dish as most commonly prepared at his place during Corn season. So this is totally HIS recipe and HIS preparation.
This is Ekdum different type of dish and tastes too good and doesn't take more than twenty minutes preparation time!
So the Master Chef Says... (This is what he calls himself) :))
Bhutte ka Kees/ Kisslela makka / Grated Corn Cob:
Sweet Corn Cobs: 2 in number
Curry leaves: 3-4
Green Chilies: 1-2
Milk: 1 cup
Turmeric Powder: 1/2 tbsp
Ghee: 2-3 tbsp
Mustard Seeds: Tempering
Salt to taste
1. Grate Corn Cob leaving the centre hard part, Right Sweet Corn gives out loads of juice. (It looks yummy)
2. Once Ghee is heated Kadhai, Put Mustard Seeds, once done with spluttering put Green chilies and Curry leaves.
3. Put the grated corn and sauté it in the ghee for some time.
4. If it starts sticking to Kadhai, pour the milk along with turmeric and salt.
5. Mix it properly. Let it cook with cover for about ten minutes, it looks fluffy when done. Garnish with coriander if required.
This dish looks a lot like Pithla especially for Maharastrian public, but tastes totally different, need to TRY and I luved it with Parathas!
Vokay, So Me sending this recipe along with my Alu Kanda Recipe for Side Dish for chapathis event hosted by Viki, with a very cute logo :)
Thursday, August 20, 2009
- He: Aloo , Me: Batata, We: Aloo (I know Gurls ko hi Adjust karna padta hain)
- He: Pyass, Me: Kanda, We: Kanda.. !!! yay!!
- He: Dhaniya, Me: Kothimbir, We: Kothimbir.. yay again!!
- He: Palak, Me: Palak, We: Palak !!! ha ha :D
- He: Arbi, Me:???, We: Googleeeee…!!
Ohh… It is Alu Kanda … I've no idea why we call it Alu Kanda cos it looks more like Batata… /:)
While searching I found this wonderful link, where I can fill up the GAP! :D
My mom prepares a very different Alu Kanda Masala Fry.. just remembered it when I read Divya's Arbi Fry.
It is prepared within 15 minutes so a very good side dish for take away in lunch box!
Arbi/Alu Kanda : about ¼ kg
Sesame Seeds (Til): 2tbsp
Fenugreek (Methi) Seeds: 1tbsp
Cummin Seeds: 2tbsp
Turmeric Powder: ½ tsp
Red Chilli Powder: ½ tsp
Asafetida : pinch
Salt to taste
- Roast Cumin , Sesame and fenugreek Seeds on hot tava for couple of minutes. Then Grind it to make fine powder
- Peel the Alu Kanda and slice it as you want. (It's very sticky and slips from your hand while cutting)
- Heat Oil in kadhai, put pinch of Asafetida, then sliced Alu Kanda. Sauté it for few minutes then cover for 5 mins.
- Once half cooked , mix the grinded masala, salt, turmeric and red chili powder.
- Let it cook for more 5 mins, when done put the lemon and garnish with coriander if required.
Tastes very good with hot phulkas / chapatis!
Monday, August 17, 2009
Okay here goes Seven Interesting things about me ....
1. Me a typical Mumbai mulgi who truely loves to Chat and Gossip ;)
2. I love my camera and whatever it clicks..(TRUST ME)
3. I can stay on Maggi for days but I can't stay without juhu chat for more than a week...
4. I am passionate about shopping but equally kanjus..so always very confused :(
5. I don't travel without Archie Comics and I am one of the HUGE FAN of Harry Potter..I always feel I belong to wizarding world and just waiting for Hagrid to reveal it to me ...
6. I love typical bollywood movies... On a perfect weekend I watch movie, eat heavely and sleep zzzzz...
7. I was NEVER passionate about VEG food before marriage (Thanks to The Foodie, its the recently developing love for veg)..But my BRO still feels I prepare BEST CHILI CHICKEN ... ;)
I am into this blogging world for not even a month so this Award is great way to make friends..So I would like to pass on this Award to fellow Kreative bloggers whose blogs I love to read and follow sincerely ..(I dunoo if you've already received this one.. if so ..hope you re-accept it)
1. Meera @Enjoy Indian Food
2. Divya @DilSe
3. Srivalli @Cooking 4 all Seasons
4. Divya @EasyCooking
5. Nupur @One Hot Stove
6. Rohini @Udarbharan nohe janiche yanyakarma(it's in marathi.. hope i have translated fine)
7. And last but not the least.. Thanks to her that I have started this new passion of blogging..G @Speaking Up, Jotting Down...
CONGRATS to all :).. Happy Posting !!!
Mind you this Kreative Award comes with following Kreative Rules:
1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on each of the blogs to let them know they have been nominated.
Friday, August 14, 2009
Whenever you buy vadapav from authentic vadapavwala, we get one more typical Maharashtrian platter "Kothimbir vadi". Mom used to love this dish but we never tried this dish @ home as vadapav guy was just around the corner. But now when I see less number of vadapav guys around my current vicinity I thought of remembering those vadapav days and trying out this recipe.
The Foodie loves dhoklas so inspired by its preparation with changes where required, I tried kothimbir vadi first time but it turned out great!!
It's a total fusion recipe - it tastes like kothimbir vadi else looks a bit like dhokla cum idli :D
Kothimbir (Coriander leaves): 2 cups Finely chopped
Besan: 1 cup
Ginger, Garlic and Green chilli paste: 2tbsp
Jaggery and Tamarind pulp: 2tbsp
Turmeric powder: 1/2 tsp
Red chilli powder: 1/2 tsp
Dhaniya powder: 1 tbsp
Baking pawder: pinch
Til(sesame seeds) or Peanut powder: 2 tbsp (I used both)
Mustard seeds and curry leaves: Tempering
Oil: Shallow fry
Salt to taste
1. Mix everything mentioned above properly.(except oil,tampering stuffs and water)
2. When done start adding water to make thick but smooth batter, also add oil to it about 1 -2 tbsp.
3. Grease the Idli bowls with oil, gently put the paste prepared in the bowls in accordance with the required size.(Less the better as frying them later is easier and you don't have to cut them into pieces)
4. Steam for about 15-20 minutes as done for Idlis.(Before steaming I sprinkled few sesame seeds - garnishing;) )
5. Once done let it cool off then remove them from the bowls as done for idlis.
6. Once oil is heated well in frying pan add tempering stuffs then shallow fry the kothimbir Idlis or vadis , remove when it turns brown.
Me sending this steamed + shallow fried dish to Shruthi for her
Tuesday, August 04, 2009
Mom used to prepare numerous types of sandwiches – boiled potato stuffing, cutlet stuffing, plain cheese, normal tomato-cucumber, boiled egg slices – in short whatever might taste good with bread would be qualified as sandwich. But when you are born and brought up in Mumbai you can’t miss the roadside sandwich thellas, I think the sandwich thellas is directly proportional to the number of colleges in the local.So we have about couple of sandwich walas at every other galli and each one have their own specialty. The Menu Card reads Paneer burji sandwich, kheema toast, chocolate stuffing to the recent update in Menu being Pizza Hut special sandwich.
My favorite used to be Bombay Toast - the stuffing used to vary from thella to thella but I used to love the layered and huge sandwich with cheese layers!
So I just thought of trying this sandwich with my own personal tadka. Watching the sandwich vala slice the veggie at record speed is inspirational, but I used V-slicer :P.
About the toaster I used the traditional one where in you just put the single sandwhich press in across and heat it over the flame.
The Foodie loves it and I can just eat them subah sham :D
Considering all is sliced and ready to go, preparation time took about 10 mins (including garnishing and first bite ;))
Brown Bread slices (White bread is also accepted, just trying to be diet conscious)
Potato: Boiled Peeled and thinly sliced
Tomato: Thinly sliced
Cucumber: Thinly sliced
Capsicum: Thinly sliced
Onion: Thinly sliced
Salt to taste
: Grated (optional - for garnishing)
Beetroot: Boiled Peeled and thinly sliced (optional)
Carrot: Grated (optional)
Sandwich Chat Masala (optional)
- 1. Apply butter on one side of the bread slices, and then spread the green chutney. Consider two slices for one sandwich.
- 2. Put Potato slices, then tomato slices,then cucumber slices.
- 3. Sprinkle some salt, pepper and if you have sandwich chat masala.
- 4. If you have grated carrot sprinkle itacross.
- 5. Cut the Cheese slices into strips and cover the stuffing till now with couple of strips.(if not diet conscious then with more)
- 6. Layer it with capsicum, onion and beetroot slices.
- 7. Cover with the other bread slice.
- 8. Just press the slices and stuffed layers so that it easily gets in the toaster.
- 9. Grease the toaster with some butter and toast the sandwich till it turns light brown from both sides.
- 10. When done, cut the sandwich across the diagonal line. While serving garnish with grated cheese and tomato ketchup.
When I started cooking of my own, I got to know that I have this distinct kitchen behavior. I just get irritated if I have to waste anything or if I’ve to re-prepare something within a week. May be these are the qualities of amateur cook as I have no idea if the quantity is apt till the time half a bowl of sabzi/dal is pending or chapatis still there and no sabzi.
I am just trying out recipes that can be re-used with any other dishes - the most common being Green chutney. It can go with anything and everything like - paratha n chutney, cutlet n chutney, sandwich with chutney, dry vegetable with chutney, dosa and chutney etc.
If I make chutney I just prefer keeping it in freezer and reusing in a week anytime!!
Preparation time of any dish matters a lot as I just start feeling I'm spending too much of time in kitchen if it goes beyond 20 mins max ! ( I started out with 2 mins - thanks to Maggi :D ).
So this green chutney took me not more than ten minutes.
Pudina leaves: ½ cup (Mint leaves)
Coriander leaves: 1 cup
Garlic: 2-3 cloves
Ginger: ½ to 1 inch
Green Chilies: 3-4 (increase – decrease in accordance with the spiciness )
Salt to taste
Sugar to taste
Coconut: ¼ cup (optional-if planning to store for days–avoid it)
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