Spinach is widely used in my cooking. I like this green vegetable for its versitality. One can use it in various kinds of dishes, from starters to rice dishes. Being a store house of nutrients, its one of the reasons, vegetarians should use it. The gravy of spinach is the basis for many north indian dishes.(more…)
Vada pav is a famous street food of Mumbai and is commonly known as the desi burger. It is tasty and serves as a good snack with a cup of hot tea or coffee.
Growing up, this was not common. But soon, as fast food joints started, we enjoyed them regularly. Later, one day I thought of recreating them at home and it was liked by all. Dinner is loved and memorable when we have a good menu as Vada Pav. This is the Classic Vada Pave recipe. It is one of the favourite snacks at home. Read on further to know more about the other varieties of vada pav.
Vada Pav Recipe
Ingredients that you need :
10 pav buns (outsourced )
butter
tomato ketchup
For the vada (dumpling) :
6 potatoes boiled
2 onions finely cut
1/2 teaspoon garam masala powder
1 teaspoon chilli powder
1 tablespoon coriander leaves finely cut
1/2 teaspoon amchur powder
salt to taste
For the batter :
1 bowl gram flour
1 tablespoon rice flour
1 teaspoon chilli powder
1/2 teaspoon cumin seeds
salt to taste
a pinch of soda bi carbonate
oil for frying
For the green chutney :
1 bunch coriander leaves
30 mint leaves
6 green chillies
4 cloves garlic
salt to taste
Vada Pav / Wada Pav
Method:
To make the green chutney:
Grind all the ingredients together sans water. Remove it in a bowl.
To make the vadas :
Mash the potatoes, add the onions, garam masala, chilli powder ,salt, amchur powder and coriander leaves and mix well. Mix the ingredients of the batter with a little water. It should be of semi thick consistency. Make small balls of the filling, keep aside. Heat oil in a kadai.Take a ball, dip it in the batter and slowly let a few of them in the oil. Fry till a dark hue engulfs them. Remove on an absorbent paper.
To make the vada pav :
Cut the pav bun into halves . Heat a skillet, smear some butter on it and roast it slightly. Apply tomato ketchup on one half and the green chutney on the other half. Take ,a fried dumpling, press it between palms and keep it between the two halves. Warm it on the skillet for a few seconds with a little ghee. Serve hot.
Take a tip:
The vadas can be made sans onion too. You may use green chilli and ginger paste instead of chilli powder. It is a Jain Vada Pav.
Place an aloo tikki in it and you have Aloo Tikki Vada Pav.
For the Masala Vada Pav, make a spicy red chutney with a few cloves of garlic. Smear it on the other side instead of ketchup.
To make Corn Vada Pav, make corn tikkis and place them in between.
To make Schezwan Vada Pav, smear schezwan sauce instead of green chutney. Sprinkle some spice mix over it.
To make Cheese Vada Pav, keep a slice of cheese in between along with the aloo vada.
About the event :
This is an old post which has been redone with better pictures and informative text. Sending this to Foodies Redoing Old Post_70, a fortnightly event. It was started by Renu Agarwal and since then, it’s come a long way.
Vada Pav
Vada Pav is a popular street food from Mumbai. It is now famous all over India and popular as Desi Burger.
Grind all the ingredients together sans water. Remove it in a bowl.
To make the vadas :
Mash the potatoes, add the onions, garam masala, chilli powder ,salt, amchur powder and coriander leaves and mix well. Mix the ingredients of the batter with a little water. It should be of semi thick consistency. Make small balls of the filling, keep aside. Heat oil in a kadai.Take a ball, dip it in the batter and slowly let a few of them in the oil. Fry till a dark hue engulfs them. Remove on an absorbent paper.
To make the vada pav :
Cut the pav bun into halves . Heat a skillet, smear some butter on it and roast it slightly. Apply tomato ketchup on one half and the green chutney on the other half. Take ,a fried dumpling, press it between palms and keep it between the two halves. Heat it on the skillet for a few seconds. Serve hot.
Notes
Take a tip:
The vadas can be made sans onion too. You may use green chilli and ginger paste instead of chilli powder. It is a Jain Vada Pav.
Place an aloo tikki in it and you have Aloo Tikki Vada Pav.
For the Masala Vada Pav, make a spicy red chutney with a few cloves of garlic. Smear it on the other side instead of ketchup.
To make Corn Vada Pav, make corn tikkis and place them in between.
To make Schezwan Vada Pav, smear schezwan sauce instead of green chutney. Sprinkle some spice mix over it.
To make Cheese Vada Pav, keep a slice of cheese in between along with the aloo vada.
If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.
Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free.
Menthe Kadabu is a traditional recipe from Karnataka. It makes a good menu for lunch. Small, flattened discs of wheat flour are fried and sauted in a seasoning of fenugreek leaves, garnished with coconut.
I attribute my cooking skills to my mom and mother in law and indebted to them. Both, have been good cooks during their hay days and give good guidance.
Methi or fenugreek leaves are extensively used by me. I like the pungent taste that it gives besides the nutrition.Here is one such kind where methi leaves are tossed in flattened puris. It is known as” menthe kadabu” in kannada. I am sure that you will love this recipe. Do let me know.
methi delight
INGREDIENTS :
A for the flattened puri or kadabu :
wheat flour 2 cups
chilli powder 1/2 tsp
salt
turmeric powder
asafoetida
rice flour 1tsp
B for the seasoning :
fenugreek leaves 2 bowls
chilli powder 1tsp
fresh coconut 1/2 bowl
oil for seasoning
cumin seeds 1/2 tsp
asafoetida
turmeric powder
salt
Method :
A to make kadabu or flattened puri
Mix the wheat flour with all the given ingredients into a thick dough. Keep aside for sometime.
Then, take a small ball and flatten between palms. Keep aside.
Heat oil in a kadai and fry them. Keep aside.
B For the seasoning :
Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.
Mix all the ingredients into a stiff dough. Keep it aside
Take a small piece of the dough, flatten between palms and keep aside on a plate. Repeat for the rest of the dough.
Heat oil and fry them.
To make the seasoning
Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.
Lemon is one of the easiest , tasty and wholesome food which can be prepared in fifteen minutes. It is customary in our traditions to make this during festivals.
It is popular as Chitranna in South India. It is ideal to pack for lunch box. The various variations that you can make here are many. If it is not festive season, use onions in the seasoning. If it is the season of peas, you can use them. (more…)
Pulav is rice dish, usually made of basmati rice, cooked with assorted veggies and spices to give a tasty dish. It can be paired with any yoghurt based salad or any curry.
Here is one kind of Vegetable Pulav that I often prepare at home.
It is a norm these days to have a variety of pulav during functions and parties. It is loved by youngsters, as it is a taste that they are acquainted more often. Ladies, in their busy schedule, do find preparing vegetable pulav an easier task.
veg pulav
Vegetable Pulav
Ingredients :
1 1/2 cup basmati rice
1/2 bowl of cut onions
1 cup mixed vegetables as beans,carrots and peas
1/2 inch cinnamon
2 cloves
2 cardamom
1/2 bowl coriander
10 leaves mint
2 green chillies
1/2 inch ginger
3 cloves of garlic
salt to taste
2 tablespoon ghee + 1 tablespoon oil
water for cooking
Method:
Wash the rice, drain water and keep aside.
Grind coriander, mint leaves, green chillies, ginger and garlic to a fine paste.
Take the mixture of oil and ghee, I prefer doing that and add the spices, then add chopped onions and fry till slightly brown in colour. Now, add the vegetables and fry again. After two minutes, put the ground paste and continue to saute. Then, add rice and saute for another two minutes.
Now, you can either put it in a rice cooker or cook in the pressure. Add three cups of water and salt and stir. Close the lid and allow to cook for one whistle.
Veg Pulav is a tasty, filling, one pot dish usually served during get-together and parties. Varied vegetables are cooked with spices in long grained rice, it makes a good meal when paired with yoghurt based salad or curry.
Grind coriander, mint leaves, green chillies, ginger and garlic to a fine paste.
Take the mixture of oil and ghee, I prefer doing that. and add the spices, then add chopped onions and fry till slightly brown in colour. Then add the vegetables and fry again. Now add the grind paste and continue to saute. Then, add rice and saute for another two minutes.
Now, you can either put it in a rice cooker or cook in the pressure. Add three cups of water and salt and stir. Close the lid and allow to cook for one whistle.
Let the pressure release by itself. Gently, mix the rice.
Vegetable pulav is ready. Serve with any yoghurt based salad.
This is an old post which I have redone with better pictures now. Sending this Foodies_Redoing Old Post 21, a group of bloggers who actively participate every fortnight. It’s good to give these old posts a new look with better pictures and text.
If you have liked this post, do share it with your family and friends. You can save the above image on Pinterest for further reference.
If you ever make this recipe, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook
Let’s be connected. Subscribe to get all updates and an e-book for free !
Potatoes play an important role in our daily cooking because of their versatility. You can use it for a wide range of dishes, from stir fry to snacks.
Presenting to you all a tasty and simple vegetable with very few ingredients. Potatoes tossed in cumin is nothing ,but our very own Aloo Jeera, which is loved by one and all. Over to the recipe below.
The ingredients that you need are:
1/2 kilogram potatoes
1/2 tablespoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/4 teaspoon mustard seeds
2 teaspoon chilli powder
salt according to taste
3 tablespoon oil
aloo jeera
METHOD :
Cut the potatoes into medium sized long strips. Wash them well with salt water.
Take a kadai and add oil to it. Add mustard seeds, turmeric and asafoetida. When it splutters, add thecumin seeds. Then add potato slices into it.
Cook on a low flame until done. It needs time , so do not hurry with it.
When done, add salt and chilli powder. Serve with chapati or rice.
Wash the potato and cut them into medium sized long pieces.
Take oil in a pan, make the seasoning. Add the mustard seeds, as it crackles, put asafoetida,cumin and turmeric. Then add the potato pieces.Mix well. Add salt.
Let cook on a low flame, keep sauteing in between.
Once it is done, add chilly powder and let cook for another five minutes.
Alu Jeera is ready to serve.
Notes
Do not peel the skin of potatoes.
Wash the potatoes pieces well in salt water.
Adjust chilly powder to your preference.
If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !
