Vada Pav Recipe-Mumbai Batata Vada With Garlic Chutney Recipe

Vada pav needs no introduction.As u all know,its a very famous street food which was born in Mumbai,Maharashtra.Here in Bangalore,i have tasted vada pav only in Goli outlets.Recently i went to Goli with my school moms friends just for a kitty party.There were nearly 7 varieties of vada pav.We ordered one each in all the varieties,we shared & relished it.Everything had its own taste & flavor.I loved masala vada pav more than all.In Goli,they use readymade frozen batata vada & the moment we order,they just deep fry the vadas in oil using an electronic fryer for 6 minutes at 180c and serve us really hot.The one i tasted in Goli tempted me to try at today.As my daughter is a very big fan of pav recipes,she told me to make & keep it ready for her evening snacks after she is back from the school. For this recipe,i watched the making of vada pav in you tube videos & browsed through few websites too.Believe me,it came out awesome!I made Batata vada,Sukha(Lehsun)/dry garlic chutney,Green chutney and everything came out really well.I was very happy with the outcome.Now i can make yummy vada pav at home easily for my family & guests as well.But still i wish to taste the original Vada pav from Mumbai fast food corners at least once in my life time.

Vada Pav Recipe

Vada pav recipe-Batata vada with dry garlic chutney & Green chutney

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

INGREDIENTS

For batata vada Boiled Big potato - 2 nos Green chillies - 2 nos ( finely chopped) Cumin seeds - 1/2 tsp Salt - as needed Coriander leaves - few Lemon juice - 1/2 tsp Ginger&Garlic paste - 1 tsp Turmeric powder - 1/4 tsp Hing/Asafetida - 1/8 tsp Cooking oil – 2 tsp Mustard seeds – 1/2 tsp Curry leaves - few For dry garlic chutney Dry coconut powder - 3 tbsp (Kobbari podi) Red chilli powder - 2 tsp Garlic cloves - 6 nos Salt - as needed For green chutney Coriander & Mint leaves - 1/2 cup Green chillies - 2 nos Lemon juice - 1/2 tsp Ginger - Small piece Garlic - 2 cloves For Batata Vada Batter Gram flour/Besan – 1 cup Rice flour – 1 tbsp Cooking soda – a pinch Salt – as needed Red chilli powder – 1 tsp Turmeric powder – 1/8 tsp Water – as needed ( to make bajji batter consistency) Pav buns – 6 nos Butter – as needed

METHOD

Wash & pressure cook potatoes.Peel the skin and mash it well.Set aside.Now take the mashed potatoes & add finely chopped green chillies,turmeric powder,salt,coriander leaves and G&G paste. Mix well Grind the ingredients given under “ Dry garlic chutney” to a powder adding required salt. Keep it ready in a bowl.Again grind the ingredients for “Green chutney” and keep aside. Now heat oil in a pan and splutter mustard seeds & curry leaves.Add the mashed potato mixture & mix well until everything comes together as a mass.Remove & let it cool.Then make golf sized balls and keep it ready.U can make it flat or round balls. Now prepare the bonda batter by mixing all the ingredients in a bowl.Mix well and dip the potato balls. Heat oil and put a pinch of batter for testing the heating point of oil.If the batter rises up immediately,heat is just right.Simmer the flame & drop the bonda in batches,cook them both the sides.Remove & drain the oil.While u deep fry the bondas,u may get some tail portions,collect them together,crush it using ur hands and mix with dry garlic chutney.They are nothing but besan crumbs.But this step is completely optional.If u don’t want to follow this,just remove them and have it as such.It tastes super crispy. Take the pav buns and slit it like an open book using a knife. Now heat the dosa pan and add 2 tbsp of butter.Sprinkle some dry garlic chutney powder and place the pav buns over the chutney powder.Grease it well in the inner part. Take the roasted buns and sprinkle some more garlic chutney powder if needed.Then apply green chutney on one side of pav and place the batata vada.Cover it and serve immediately with fried green chillies on side. Enjoy !

Note

Add more chillies in potato mixture if u want more spicy vada. Some poeple add roasted & crushed peanuts & sesame seeds to dry garlic chutney.But its completely optional.U can also add a pinch of tamarind piece while grinding. This dry garlic & green chutney stays good for a week if refrigerated in an air tight box. Make sure u use fresh pav buns for best taste.I used nilgiris brand pav buns here. Green chutney is optional here.In Goli,they din’t add green chutney for classic vada pav recipe.So its ur choice.

Enjoy this mumbai style vada pav recipe with hot masala chai.Tastes heavenly !!

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Very good recipes Tags: Mumbai vada pav, vada pav recipe, Indian vada pav recipe, Vada pav recipe Sanjeev Kapoor, Vada pav chutney recipe, Dry garlic chutney recipe, Lahsun chutney, how to make vada pav

Thinai Payasam Recipe/Foxtail Millet Kheer With Jaggery-Millet Recipes

Thinai arisi/Foxtail millet payasam in one of the easiest yet delicious recipe using millets.It tastes very similar to rice payasam/Arisi payasam.But one thing i should tell you is the yield.Just 1/4 cup of thinai/foxtail millet is enough to make payasam for 3 persons.Without knowing this,i made payasam with 1/2 cup of thinai and i got sooooo much i.e. nearly half of my big sized cooker.Now i am blinking how to empty it.So i just halved my quantity and shared the recipe here.This would be sufficient for 2-3 people.Ok,lets see how to prepare thinai arisi payasam recipe.
Check out my other millet recipes in this page.

Thinai arisi payasam/Foxtail millet kheer

Thinai arisi payasam/Foxtail millet kheer

Cuisine: Indian

Category: Sweet

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Thinai/Foxtail millet - 1/4 cup Grated jaggery - 1/2 cup Water - 1.5 cups Boiled milk - 1/2 cup Cardamom seeds - 2 nos Cloves - 1 no Mace - a small piece Edible camphor - a small pinch ( optional) Ghee – 1 tbsp + 1 tsp

METHOD

In a pressure cooker base,add a tsp of ghee.After its heated,add the thinai arisi and roast it well till u get a nice aroma & as u roast,thinai becomes non-sticky.Add the mentioned water and pressure cook in low flame for one or two whistles.Open the cooker & mash it well. In the mean time,grate the jaggery and add 1/4 cup of water to cover it. Let it melt.Strain the syrup and add it to the cooked & mashed thinai.Allow it to boil.Add some water if needed. After the raw smell of jaggery goes off,switch off the flame & add the crushed cardamom powder.Roast clove,cashews & mace.Powder the mace and add everything to the payasam.Mix well.Now add the boiled milk.Finally add a small pinch of edible camphor if needed.Garnish with roasted cashews and serve ! Enjoy !

Note

Generally 3 cups of water is enough to cook 1 cup of thinai.i.e ratio is 1:3.Here i used 1:6 ratio of thinai & water as i wanted the payasam to be thin. This payasam will tend to thicken as time proceeds.So keep some milk reserved. As i mentioned in my write-up,the yield of the payasam will be more.So adjust accordingly.

Make this thinai arisi payasam,offer God & enjoy.It tastes awesome !

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Chettinad Baby Potato Biryani Recipe-Sunday Lunch Recipes-4

Actually i wanted to try some Chettinad biryani recipe for Sunday's lunch recipes & browsed for Anjappar Hotel style biryani to try with vegetables.But ended up making this chettinad baby potato/Kutti Urulai kilangu(in Tamil) biryani recipe.This is the first time i made a biryani using baby potatoes.I referred Jeyashri’s blog for the recipe but modified it slightly to suit our taste buds.I am very happy & completely satisfied with its flavor & taste.Now i can confidently try this recipe for my guests too.Lets see how to make this yummy potato biryani recipe in my Sunday Special Lunch Recipes Series-4.

Baby Potato Biryani Recipe

Baby Potato Biryani Recipe - Chettinad style

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 60 Minutes

Cook time: 15 Minutes

Total time: 75 Minutes

INGREDIENTS

Basmati rice - 1 cup ( I used India Gate) Water - 1.75 cups(I used 2 cups ) Salt - as needed To grind & Marinate Baby potatoes/small potato - 15 nos Cooking oil - 1 tsp Big onion - 1no Green chillies - 3 nos Mint leaves - 1/4 cup Curd/Yogurt - 1tbsp Cashewnuts - 5 nos Soambu/Fennel seeds - 1/2 tsp Ginger - 1 inch piece Garlic cloves - 5 nos Cloves/Krambu - 2 nos Cardamom - 2 nos Kalpasi/Black stone flower/Kallu hoova - 4 nos( small) To saute in oil Cooking oil - 2tbsp Ghee - 1 tbsp Biryani leaf - 1 no Cinnamon/Pattai - 1 no Big onion - 1 no Tomato - 1 no ( optional,i dint use) Red chilli powder - 1/4 tsp Coriander powder/Dhania powder - 1/4 tsp Turmeric powder - 1/4 tsp

METHOD

Wash the rice well & drain the water.Add 2 cups of water to it & soak the rice for 1 hour. In the mean time,wash & pressure cook the baby potatoes in high flame for 3 whistles.Peel the skin and set aside. Heat a kadai with 1 tsp of oil and saute the big onion slices.Remove & take this in a mixie jar.Add green chillies and other ingredients given under “ To grind & marinate” & grind everything to a smooth paste adding enough water. Take the peeled potatoes & add the ground paste to it.Prick the potatoes with a fork & mix well.Let it marinate for 20 minutes. Heat oil + ghee in a pressure cooker base and saute the biryani leaf & cinnamon.Then add the onion slices.Saute well till it turns transparent.Then add the finely chopped tomatoes if using.Saute well till mushy.Now add the marinated potatoes along with masala.Add chilli powder,dhania pwd & turmeric pwd.Saute well till raw smell goes off. Now add the soaked rice along with water & required salt.Mix well & cover cook in low flame for one whistle.It takes 10-12 minutes.Remove the lid after the steam is released.Fluff it with a fork. Enjoy !

Note

If u don’t have small potatoes in hand,use big potatoes but cook it & chop them into bite sized pieces before marination. You can also add the combination of coriander & mint leaves in equal ratio while grinding. Skip adding kal pasi if u don’t have in hand.But please use it if u have because it gives a great smell to the biryani. You can also sprinkle some lemon juice at the end before closing the cooker.Its optional.

Try this Chettinad baby potato biryani for this weekend ! I served with homemade potato chips.It was yummy to tummy

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Goat Cheese Biscuits

I'm certain one of the reasons I am not vegan is creamy goat cheese, and oh yes, paneer cheese too. I adore buttery biscuits with cheese in the mix. Surely an indulgence, once in a while comforting biscuits are in order. Darkness has engulfed the city I reside in, as usual. My oven shines despite it all.

Goat Cheese Biscuits

Recipe by Lisa Turner Published on January 23, 2015 Warm tangy goat cheese and yogurt biscuits make a perfect side to almost any meal or a great snack with a pat of butter Print this recipe Ingredients: 2 cups unbleached white flour 1/4 cup pastry or cake flour 1 tablespoon baking powder 1 teaspoon coconut or other sugar 1/2 teaspoon sea salt 1/2 cup (1 stick) cold unsalted butter 1/2 cup soft goat cheese 3/4 cup whole fat yogurt 1/4 cup heavy cream Instructions: Line a baking sheet with parchment paper and preheat an oven to 425°. In a large bowl, combine the flours, baking powder, sugar and salt. Using a pastry cutter or a knife and fork, cut the butter and cheese into the dry mixture until it resembles coarse crumbs. Stir in the yogurt and cream until just combined. Turn the dough out onto a lightly floured surface, gently knead a few times, and shape into a rough rectangular shape. Fold it over twice onto itself and press down until the dough is about 1-inch thick. Fold over again in half and roll out until the dough is about 1-inch thick again. Lightly flour a biscuit cutter that is 2 to 3 inches in diameter. Cut out rounds, transfer to the prepared baking sheet, and press the dough out again until all of it is cut out. Leave about 1 inch between each biscuit on the baking sheet. Bake for 12 to 15 minutes until the tops are golden brown. Let cool on a wire rack for 5 minutes and serve hot. Makes 10 - 12 biscuits

More biscuits please:
Cheddar Dijon Biscuits
Buttermilk Cheddar Biscuits
Whole Wheat Buttermilk Biscuits
Skinny Masala Biscuits

On the top of the reading stack: the newspaper

Audio Accompaniment: silence

Gobi Manchurian Recipe-How To Make Crispy Gobi Manchurian

I usually make Gobi Manchurian following my baby corn manchurian recipe.This time,for a change i tried crispy gobi manchurian recipe from Bharatz kitchen after getting tempted by the title.He had mentioned as “Crispiest Gobi Manchurian” with a clear video recipe.Usually in manchurian,gobi turns soggy & soft immediately after mixing with gravy/sauce.But as he mentioned,this one stayed crispy for 30 minutes,ie till my photo session was over.This recipe really works well and tastes similar to the restaurant ones.Some pre preparation work is needed for this recipe but its all worthy.If u don’t want to make gravy ,simply skip the corn flour in sauce part and make it as gobi Manchurian dry version.It tastes even more crispy.Soon i will post that recipe too.As Bharat explained,the secret of making crispy Manchurian lies in 2 things.One,u have to use small sized florets for deep frying.Do not use bigger size florets. This makes a great difference in the texture.The second thing is,you have to deep fry the florets twice.Anything when deep fried twice gives u the best crispiness.My MIL usually tell this to me and i have experimented the same with my masala vada & urad dal vada too.Deep frying twice helps to maintain the crispiness for long time.The same formula is applied here.But one thing,i should warn you here.Oil absorption will be slightly more than the usual deep frying as we are doing it twice.So use oil absorbent/Tissue paper & keep changing it whenever needed.Also work out more to burn the additional calories ;).
Friends,try this recipe confidently even if you are a beginner.Try this for your family n kids as an evening snack or as a starter for dinner.I am sure everyone will appreciate you.Lets see how to make gobi manchurian at home easily !

Gobi manchurian recipe

Gobi manchurian - An yummy starter recipe !

Cuisine: Indian

Category: Starter

Serves: Serves 2

Prep time: 35 Minutes

Cook time: 15 Minutes

Total time: 50 Minutes

INGREDIENTS

Cauliflower florets/Gobi pieces – 25-30 nos ( small sized) Corn flour - 2 tbsp Ginger-garlic paste - 1 tsp Pepper powder - 1 tsp Salt - little Water,turmeric powder & salt - as needed to boil gobi Cooking oil - to deep fry For the batter Maida/All purpose flour - 1/2 cup Corn flour – 1/4 cup Red food color – a pinch ( optional,i dint use) Salt & water -as needed ( i used 1/2 cup water) For the sauce/Gravy Cooking oil - 1 tbsp Finely chopped garlic cloves - 5 nos Ginger - 1/2 inch piece ( finely chopped) Big onion - 1 nos (-do-) Spring onion - 2 sprigs (-do-) Capsicum - 1/4 no (-do-) Red chilli powder - 1/2 tsp ( use 1 tsp to make it very spicy) Pepper powder – 1/2 tsp Sugar – 1/4 tsp Salt - as needed Sauce mix ( Recipe follows) Sauce mix ingredients Corn flour - 1.5 tsp Water - 1/2 cup Tomato sauce - 1 tbsp Soya sauce - 1 tsp Chilli sauce - 1/2 tsp

METHOD

Remove small sized florets from the cauliflower.Suppose,if u have removed them big,just cut them into small sized florets ( not too small).This is very important to get crispy gobi manchurian.Now boil the gobi in water mixed with turmeric powder & salt for 3 minutes.Remove and drain all the water immediately using a colander.Show it under running water to stop the gobi being cooked.It should stay firm. Now add pepper powder,corn flour,G&G paste and little salt to the washed cauliflower florets.Mix it well & refrigerate it for 30 minutes.In the mean time,finely chop all the ingredients needed for sauce & keep the sauce mix ready by mixing corn flour & other mentioned ingredients in water & keep it lumps free. Take a wide bowl and add maida,corn flour,salt and mix well.Add water to make a slightly thin batter like dosa batter.Now remove the florets from fridge & mix it with batter.Make sure all the florets are well coated with the batter. Heat oil in a kadai and when it gets heated , put the florets one by one and deep fry them in medium flame for 2 minutes till they are 3/4 th cooked.Do not wait for the bubbles to cease or the cauliflower turns golden brown because we are going to deep fry again.So remove the florets when they are still white in color.Drain in a tissue.Again heat the oil for some more time but not smoky and add the florets now.Deep fry them till they turn golden brown & crispy.Bubbles will cease now.Now remove & drain in another tissue.You will find the gobi to be super crispy now.Have a bite n see ,hehe(if u don't want to deep fry twice,just fry it till it becomes golden brown and crispy & proceed) In another pan,heat 1 tbsp of oil & saute all the finely chopped veggies.Mix well adding some salt & sugar.Now add the sauce mix,red chilli powder & pepper powder and let it boil till the gravy reduces to half.Lastly add the deep fried gobi pieces,saute quickly and coat it well.Switch off the flame.Garnish with finely chopped spring onions & remove. Serve hot & Enjoy !

Note

Deep frying twice is very important to get crispy manchurian.But it absorb more oil .So use tissue/absorbent paper. If u don’t want to feep fry twice,u can just fry it once but u should do it till gobi turns golden brown & bubbles in the oil ceases. If u want to try this as gobi machurian dry version,omit the sauce mix and add a tbsp of tomato sauce,1/2 tsp of soya sauce & 1 tsp of red chilli powder after sauteing the onions & capsicum.Mix well & add the gobi pieces,mix well & serve immediately.Do not use corn flour paste here.

Try this yummy gobi manchurian recipe for your family.Have it along with veg fried rice.Tastes yummmm !!

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