April 13, 2018

MUMBAI KHADA PAV BHAJI

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Khada Pav Bhaji Recipe is Mumbai’s famous Pav Bhaji Recipe and the street food which is loved by all. This Pav Bhaji is different from the mashed pav bhaji. This Pav Bhaji Recipe is more than a mere snack and can be considered as a quick meal. 



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INGREDIENTS:

Potato - 2
Green peas - 1/4 cup
Carrot - 1
Tomato - 2
Onion - 1
Capsicum -1
Red chili powder - 1tsp
Pav Bhaji Masala - 2 tbsp
Butter - 2 tbsp
Cumin seeds - 1 tsp
Coriander leaves
Lemon juice - 1 tsp
Salt

 For chili garlic paste:
Red chili - 6
Tomato - 1
Garlic cloves - 4
Ginger - 1 piece
Cumin seeds - 1/2 tsp
Salt to taste
Water - 2 tbsp

 To serve:
Pav 

METHOD:

For chili garlic paste:

1. Soak red chilies in warm water for 10 mins.

2. In a mixer jar, add all the ingredients for chili garlic paste.

3. Grind it to a smooth paste.

For Khada Pav Bhaji :

1. Heat oil in a pan and add cumin seeds.

2. Once it splutters, add finely chopped onions and saute till it turns translucent.

3. Add chopped capsicum and saute till it turns crunchy.

4. Add green peas and mix well.

5. Add chopped tomatoes and cook till they turn to soften then add boiled & chopped potatoes, carrots, salt to taste, red chili powder and pav bhaji masala, mix everything and cook for a minute.

6. Make a little space in the side, in the same kadai and add butter.

7. Now add prepared chili garlic paste and saute for a minute.

8. Mix it with the bhaji and cook for 3-4 minutes.

9. Now add remaining 2 tbsp tomatoes, coriander leaves, lemon juice and mix and turn off the flame.

               
              Khada pav bhaji is ready to serve hot.



























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April 11, 2018

OLAN

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Olan is a dish that is part of the Kerala cuisine of the state of Kerala in South India. It is a light and subtle-flavored dish prepared from white gourd, ash-gourd or black-eyed peas, coconut milk and green chilli seasoned with coconut oil. It is usually served as part of a Sadhya. 



INGREDIENTS:

Ashground/ Elavan/ Kumbalangya - 1 cup
Pumkin/ Mathagya - 1/2 cup
Carrot - 1/4 cup
Black eyed beans/ vanpayar - 1/2 cup
Coconut milk - 3/4 cup
Green chilli - 6
Salt
Water - 1/2 cup
Coconut oil - 1 tbsp
Curry leaves


METHOD:


1. Pressure cook black eyed beans/ vanpayar for 5 to 6 whistles.

2. Cook ashground, pumkin and carrot in an uruli/manchatti/heavy bottom vessel by adding green chilli, salt and water.

3. When the vegetables got 75% cooked, add the cooked vanpayar. Cook it for another 5 mins in low flame.

4. Add coconut milk and curry leaves and turn off the heat when the dish starts boiling.

5. Pour coconut oil.

      Serve this dish with rice!!!!!!!


































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April 10, 2018

ELA ADA

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Ada or Ela Ada is an Indian sweet and traditional Kerala delicacy, consisting of rice parcels encased in a dough made of rice flour with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast. It can be seen even in parts of Tamil Nadu as well. Grated coconut and rice flour are the two main ingredients. It is usually prepared on Onam. In this recipe, I used chakka varatti/ jackfruit preserve for filling, instead of jaggery.
sweet

INGREDIENTS:

Raw rice - 2 cup
Ghee
Salt
Chakka varati - 1 cup
Grated coconut - 1 cup
Cardamom powder - 1 tsp
Plantain leaves

METHOD:

Prepare the dough:

       Soak the rice for 2 hours. Grind the rice to a fine paste and the consistency should not be very runny or very thick. Add ghee and pinch of salt to the batter.

Prepare the filling:

       Mix the chakka varati, cardamom powder, ghee and grated coconut and heat it in a low flame for 5 mins.

Prepare the banana leaves:

           Wipe the leaves with a moist cloth. Then place one leaf at a time on the gas flame for about, flipping and turning the leaf so that the leaf is slightly wilted. This step helps in making the folding easy.

Prepare the Ada:

            Take the plantain leaves. Pour a spoonful of the prepared rice batter and spread like a small dosa. Should not be very thin. Place 2 to 3 tbsp of jackfruit filling in the center and fold the banana leaf from the opposite side. Fold both the sides and the open side as well so as to make a closed parcel. Steam this in a steamer for 30 mins. 
            




































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April 09, 2018

BANANA APPAM

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Bananan appam is a unique snack recipe which is a combination taste with both sweet and savoury taste. The recipe is mainly prepared with wheat flour but it contains a very special ingredient i.e banana which gives the sweet taste and unique flavour to it.


snack

INGREDIENTS:

Ripped Banana - 3
Wheat flour - 1 cup
Cardamom powder - 1/4 tsp
Jaggery - 1/4 cup 
Salt - pinch
Oil for fry 

METHOD:

1. Grind ripped bananas, jaggery and cardamom powder.

2. Now add wheat flour and a pinch of salt.

3. Combine all the ingredients well.

4. Start dropping them one by one to hot oil.

5. keep the flame in medium and stir occasionally.

6. Fry the appam till they turn dark golden brown.

7. Drain off the appam on to kitchen towel to absorb oil. 


















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April 08, 2018

MISSI ROTI

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Punjabi missi roti or flat breads made with wheat flour, gram flour and spices. Missi roti is a north indian speciality and is often made in various homes in the north indian belt. ... with onions the rotis taste good. And it is served with curd and pickle.

INGREDIENTS:

Wheat flour - 1cup
Gram flour - 1 cup
Ajwain seeds - 1/2 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Olive oil - 1 tbsp
Water for making dough
Onion - 1
Green chilli - 3
Amchur powder - pinch
Coriander leaves
Salt for taste

METHOD:

1. In a bowl, mix wheat flour, gram flour, ajwain seeds, red chilli powder, turmeric powder and salt to taste.

2. Add oil and mix it evenly.

3. Add water and knead the dough properly and keep it aside for 10 mins. 

4. In a bowl mix finely chopped onion, green chillies, pinch of salt, pinch of amchur powder and finely chopped coriander leaves.

5. Make small round balls out of the dough and flatten them with rolling pin.

6. Sprinkle the onion mixture and roll it again.

7. Heat a pan and roast the rotis.

8. Apply ghee and roast it properly.

9. Serve the missi roti with curd and pickle. 

      Enjoy!!!!!































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April 06, 2018

VEG NOODLES

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Vegetable noodles is a popular Indo Chinese dish. It is also a healthy, easy, and quick meal to prepare. Here I used dried rice noodles.

INGREDIENTS:

Rice Noodles - 1 packet
Olive oil - 2 tbsp
Vegetables - 1 Onion,1 Carrot, 1 cup shredded Cabbage, 1 Capsicum, 10 Beans 
Garlic - 2 slice
Soy Sauce - 1 tbsp
Tomato ketchup - 1/4 cup
Vinegar - 1 tsp
Chilli sauce - 1 tbsp
Pepper powder - 1 tsp / as required
Salt to taste

METHOD:


1. Boil 3 to 4 cup water in a vessel. When it comes to rolling boil, add dried noodles. Boil until the noodles get soft.

2. Turn off the flame and drain the cooked noodles and washed with cool water. Add 1 tsp of olive oil to it and mix.

3. Heat a kadai and add olive oil. Add garlic, onion, carrot, cabbage, capcicum and fry in high heat. 

4. Add the cooked noodles, soy sauce, chilli sauce, vinegar, tomato sauce and pepper powder and salt.

5. Mix and toss until the noodles are evenly coated with sauce and vegetables approximately 1 to 2 mins.

Serve this with Gobi Manjurian ........



























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April 03, 2018

PATRODE

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This type of Pathrode is in practice across Mangalore and Malnad region of Karnataka. It is made from colocasia leaves stuffed with rice flour and flavorings such as spices, tamarind, and jaggery. It is a very tasty snack or breakfast recipe. There is another variant of this made in northern India (Gujarat) where the rice and the coconut are replaced with gram flour.

INGREDIENTS:

Colocasia leaves - 16 medium leaves
Raw rice - 2 cup
Coriander seeds - 4 tsp
Cumin seeds - 1 tsp
Methi seeds - 1/2 tsp
Red chilli seeds - 6 to 8
Grated coconut - 1/4 cup
Jaggery - 1 piece
Tamarind - lemon sized


METHOD:

1. Clean the colocasia leaves and trim the stem.

2. Soak the raw rice for 1-2 hours.

3. In a pan fry coriander seeds, methi seeds, jeera, red chilies and grated coconut.

4. Grind the soaked rice, fried seeds, jaggery, and tamarind.

5. Transfer it to a bowl and the consistency should be like dosa batter.

6. Now place a big leaf on a flat surface upside down. Spread thin layer ground masala on the leaf.

7. Now keep the second leaf on top of the first one, repeat the same procedure. You can layer 4 to 5 leaves.

8. Fold the leaves and roll it.

9. Once we are done with all leaves, keep the leaves on a steamer.

10. Heat it for 30 mins.

        Serve the patrode with pulisery!!!!!


























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April 02, 2018

ETHAPAZHAM HALWA

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Ethapazham/ Nenthra Pazham/banana halwa  is best when made with nice ripe plantains. It takes a little time to make this halwa, but it is worth the effort. Plantain halwa is very popular in Kerala and you get the best banana halwa is Kozhikode, a city in North Kerala. This is a simplified home made version. 


sweet

INGREDIENTS:

nentrapazham
Nendrapazham (riped) - 3            
                                                               

Sugar - 1 cup
Cardamom powder - 1/2 tsp
Ghee
Cashews - 5 to 6






METHOD:

1. Peel nendran bananas and grind to fine paste without adding water.

2. Heat a heavy bottom wok and pour the ground banana paste with some ghee and keep stirring in low flame.

3. When the paste starts thickening, add sugar, cardamom powder and fried cashews.

4. Add ghee every now and then and continue stirring.

5. After some time halwa leaves ghee and when the halwa gets dark maroon color switch off the flame.

6. Transfer the halwa to a greased plate and using a knife cut the halwa into pieces.

Enjoy!!!!!!!


























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