Wednesday, December 28, 2011

Vada Pav



I am a big big fan of Batata vada  and as soon as I saw these on Laxmi’s blog I knew it had to be these vadas fot this Blog Hop Wednesday,which is so popular by now ..and we need to thank Radhika for this.
I made the vadas following her recipe ..just a few changes here and there..but I added the pav to it,so this could be a complete evening snack.Vada Pav is a famous Mumbai roadside snack..cheap and delicious..make it spicy and eat them with fried green chillies..and that awsum red chilly garlic chutney...n how can I miss that fresh coriander chutney!!..but here in Gujrat the vada pav ‘s defination is much more richer and heavier...the pav is generouly sauted in butter ..both top and bottom.... inside and outside!!..really..and then the garlic chutney is put on one side ...green on the other and then this is sandwiched with a real spicy vada.


Vada filling
1 ½ cups ................boiled mashed potato
1tbsp...................... oil
1tsp........................ musturd seeds
Pinch hing
Curry leaves
2-3 .........................green chillies finely chopped
2tbsp.................... ginger garlic paste
½ tsp..................... turmeric powder
½ tsp.................... garam masala
Salt to taste

Heat oil.
Add musturd ,hing curry leaves and green chillies
Add turmeric.
Add mashed potatoes.
Add ginger garlic paste.
Add salt and garam masala.
Add corriander.
Mix well.
Cool.
Make balls.

The cover
¾ cup................... besan
Pinch hing
Pinch  baking soda
Salt to taste
Combine all ingredients in a bowl.
Make batter using water.
Dip each potato ball in this batter..coat well .
Deep fry to a golden brown.


Lassan ki dry chutney
½ cup....................... garlic.cloves
¼ cup .......................grated coconut
2tbsp.........................red chilly pwd
1tsp oil
Salt to taste
Pound the garlic
Mix all the ingredients and pulse in a dry grinder.

Green chutney
2cups................................ corriander leaves
4-6 ......................................green chillies
2tbsp................................. besan sev
Salt to taste
Lemon juice

Pulse all the ingredients in a mixer till you get a smooth paste.

Assembling
Slice each pav into half.
Spread a generous layer of butter on the inner sides.
Roast on a hot gridle for a few seconds.
Sprinkle red chutney on one side and green on the other side.
Place one vada in each pav.
Now roast the top n bottom’s of the pav  too with some butter .
Serve hot!!...and dont miss those fried chillies,sprinkled with salt and hing.






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Tuesday, December 20, 2011

Fruit and Nut Pops




Baby Shower is a special event for all expecting mothers. In North India  it is called Godh Bharai.The significanceof this is to welcome the coming baby in the family with love ,wishes and gifts.During  last month’s BM we realized that our dear friend PJ is expecting her second baby…PJ of Seduce Your Tastebuds…has a lovely blog and has some awsum vegan recipes too........excitement  on receiving this news was very natural…strange I have never met PJ ,but somehow we bloggerrs have a special bond and are like a family.We decided on a virtual baby shower for PJ..wanted to keep it a surprise….but during discussions we were not sure about PJ’S reaction..Valli called her up..and here we are….


Loads of love for you and the coming baby…I have  made No Cook Fruit N Nut Squares..just changed the shape and converted them into pops!!..well I found these absolutely apt for the occasion…healthy,full of nutrients..just what you need at this time.Hope you like these PJ....and wish I could ACTUALLY send them….these come with lots of love,wishes ,Blessings!!Hope you have a safe delivery and come back home with a healthy beautiful baby in your arms.


Now coming to the recipe…..

1cup.......... seedless dates
1cup.......... raisins
Icup........... almonds
2tbsp........ sesame seeds

Pulse all the  ingredients together.
Make balls.
Fix them in satay sticks.
Wrap in cling film.
Tie with a ribbon.
Refrigerate for an hour.


Little tiny hands and feet,
Brand new babies are so sweet!
Blinking eyes and tiny toes,
An itty bitty button nose!
That's right-a baby's on the way!
Let's gather for a special day!
We'll have a special baby shower,
And it shall be a happy hour!
We hope that you will join us there,
And that you have the time to spare.
It will be fun to celebrate,
So don't forget this special date!





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Thursday, December 15, 2011

Thekua




I always look forward to the Indian Cooking Challenge...simply love doing it,Srivalli always comes up with an interesting recipe ..a new cuisine ...trying to get some unheard recipes..Thekua...I had never heard of it,but when I read the recipe I found it similar to a Sindhi sweet which is made on special pooja occassions in Sindhi families.These are called Kupar or Chotha...the difference is in the shape and size..and... well I shall post those for sure sometime later.

Thekua is Bihari..should we call it a cookie? Or a dessert?...well watever it is simply delicious.This is sweet and crunchy and normally made on Chath  Pooja .I have a friend whose nani stays in Ranchi..Bihar and her mom makes these Thekua s..so I just confirmed ..she suggested a little twist to the recipe..so here is my version ...

100 gms..................whole wheat flour
100 gms .................coarse wheat flour
125gms ..................jaggery
1tsp .......................coarsely pounded fennel
3tsp .......................grated coconut
4-5 tbsp..................ghee

Microwave the jaggery till it melts.
Mix the flours.add cardamon,fennel and coconut.
Add ghee.
Mix with hands till resembles bread crumbs.
Start binding with jaggery.
Sprinkle water little by little and make a semi hard dough.
Leave for about 10 mins.
Make balls and flatten to shape them in cookies.
(we can use a cookie cutter too)
Use saancha to make an imprint.
Deep fry till golden.
Cool and store.



 ingredients

 mixed with cardamon,coconut and fennel

 in goes the ghee

 crumbled up

 melted jaggery

 now it needs just a bit of water

 the ready dough

shaped into a cookie

the use of stencil..instead of the traditional saancha

imprint

the tested Thekua

ready for offering



The fennel gave a wonderful flavor to these Thekuas I did not have a saancha so I used a stencil to get some kind of imprint,which looked pretty.I ate the first Thekua that I test tried..when it just came out of the kadai...still piping hot..was super soft....I loved it...but hid them right away so that they would cool down and become crunchy.The family is enjoying these and have asked me to try the baked version!!..sure....any tips??...would love to hear on that .
This goes to Anu's  "SYF&HWS" - cardamon being the highlight! and Sweet Karam Kapi.



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Wednesday, December 14, 2011

Crunchy Cahews


December being the wedding season life is totally on a RUN!!... hence this quick recipe..I wonder why so many people have to get married in this particular month!!  For this Blog Hop I have been paired with Jabeen...of...Jabeen's Corner....I have always liked her blog,it has both veg and non veg recipes..though ofcourse I bypass the non veg ones...the veg ones are super.I picked up the peanut pakoras..changed it to Cashewnut Pakoras!!..rest is ditto..I did not want to experiment with this one...cause I hardly cook in MW...in fact it took me a little longer than Jabeen to cook..guess the difference in nuts!..Thanks dear for this MW version ..it surely is appreciated in the family.
Over to the recipe...

2cups............... cashews
4tbsp................ besan
2tbsp................ rice flour
1tsp.................. chilly pwd
½ tsp................ turmeric
1tsp.................. pepper
Salt to taste
Cooking spray
Very little water
Throw all the ingredients in a mixing bowl.
Mix the dry ingredients,using very little  water,mix with the nuts ..these should stick to the nuts.
Spread these in a layer in a MW dish.
MW uncovered for 2 mins.
Spray the cooking oil.
Turn these and re MW for 2 mins.
Again some spray and MW for another 1 min.
Crunchy Cashews are ready.
These Crunchy Cashews  go to Radhika’s Blog Hop Wednesday ...Susan's Black and White Wednesdays , Valli's 365 Days of MW  Cooking ,Snacks Mela and Kavi's Microwave Easy Cooking.


images (1)-1




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Wednesday, November 30, 2011

Lemon Basil Pasta Salad



With the wedding season here ,I have  got sick of looking at that rich food and desserts.Italian pasta salad from Cherie's blog became my choice for this Blog Hop. Frankly I wanted to make the Creamy Choco Biscuit Trifle..I absolutely loved it.It surely will be done ,has been bookmarked!! Thanks Radhika ,the Blog Hop gives us wonderful blogs to study.
I love the Italian dressing pasta ,but I had to change it because of the oil in it!!..wanted something preferably oil free or just bare minimum oil, so have changed the dressing...

1cup....................Boiled pasta
3-4...................... flowerets cauliflower
3-4...................... beans cut into two
1...........................small carrot cut into strips
orange pulp 
bean sprouts

Dressing
2................cloves garlic
1tbsp....... rice vinegar
Juice of a lemon
3tbsp........ basil
2tbsp........ olive oil
Salt to taste
Pepper
Crush the cloves.
Whisk all the ingredients under dressing.
Chill.

Garnish
Parmesan cheese

Blanch the cauliflower,beans and carrots.
Remove pulp from oranges discarding the seeds and the extras.
Add the bean sprouts and boiled pasta.
Add the dressing .
Mix gently.
Sprinkle cheese.


You could use veggies of your choice and in any proportion...absolutely personal choice.

This salad goes to Susan's Black and White Wednesday, Kalyani's Global Food Festival


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Tuesday, November 29, 2011

Peanut Chikki


BM # 10   Day 7

 While it is dark and gloomy people just tend to eat more .We should try and eat foods that have condensed calories.Jaggery is warmth inducing and it is suggested that eating jaggery after a heavy meal helps in digestion.It contains the natural goodnessof minerals and vitamins present in sugarcane juice,still it is important to remember that gur is a form of sugar,it can cause a blood sugar spike and may not be appropriate for sugar patients. Peanuts  are packed with minerals and energy. A combination of gur and peanuts ,cooked together makes  a wonderful dessert after meals.During winters this chikki is a must in our family here is a recipe ,which is a speciality of my s.i.l.

250 gms.............. jaggery
500gms ...............salt free roasted  peanuts crushed coarsely
1tsp...................... ghee

Heat a pan .
Add ghee.
Add jaggery.
Stir constantly on full flame till it melts and the color is golden.
Test check.
Add the peanuts .mix well.switch off gas.
Spread on a greased surface ,try to make it even with a spatula.
Using both hands make it into a round.
Roll till you reach the desired thickness,but this has to be done fast.flipping it inbetween rolling is important.
Using a pizza cutter, make pieces.
Store in an airtight container.













Test Check.*..to test check if the jaggery has been cooked to the right temperature take a bowl of water and put in a few drops of the roasted jaggery.
Wait for a few minutes.
Remove these pieces from water.
If they r hard n crunchy ..it is done.else you need to cook a bit more.



This goes to Radhika's Winter Carnival Susan's MLLA 41 hosted by Briciole and Srivalli's snack mela........ do check out my fellow marathoners.
Winter Carnival



Today is the last day of this marathon .Here is a  recap of what I have posted during this week.

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