Vada Pav

Vada Pav is one of the popular Maharastrian street snack,which is very tasty and filling.To get the authentic flavour of vada pav I used freshly crushed ginger,garlic and green chillies,which I highly recomand you to use..because it makes a huge difference in taste if you use freshly crushed spice..

Ingredients for vada:
Potatoes-3 big(boiled, peeled and roughly mashed)
Onion-1,finely chopped
Ginger -1"stick
Garlic-4-5 cloves
Green chilli-3
Chilli powder-1tsp
Dhaniya powder-2tsp
Fresh coriander-2tbsp,finely chopped
Lemon/lime juice-1tbsp
Sugar-1/2tsp
Salt to taste
Oil-2tsp
Mustard-1/2tsp
Cumin seeds-1/2tsp
Turmeric-pinch
Oil for frying
For batter:
Besan(chickpea flour)-1cup
Rice flour-1tbsp
Turmeric-pinch
Salt-1/2tsp
Baking soda-pinch
Water as required

Method:1.First crush ginger, garlic and green chillies roughly in a mixer without adding water.
2.Heat a oil in a pan,add mustard and cumin,when they begin to splutter,add onion, fry until little brown then add crushed ginger garlic and green chilli paste and saute for minute,then add mashed potatoes along with chilli powder,dhaniya powder,sugar and salt mix well. Take out of the flame add coriander and lemon juice mix thoroughly.And keep it aside to cool.
3.In a bowl add besan,rice flour,turmeric,salt, and soda,mix this with water to slightly thicker than dosa consistency.
4.Heat a oil for frying in kadai,Prepare lime size balls out of potato mixture and dip them in chickpea batter and  deep fry them until golden brown and crispy.Take them out on a kitchen towel to absorb extra oil.

For frying green chillies:
Green chillies-10,deseeded and crushed
salt-1/2tsp
oil-2tsp
Method:
Heat little oil in a frying pan,add crushed green chillies and sprinkle little salt over each chillies and fry for 2-3 minutes and take out.

For peanut chutney powder:
Dry coconut-1tbsp
Garlic-2cloves
cumin seeds-1/2tsp
Peanuts-4tbsp
Tamarind-pea size
Dry red chillies-2
Salt to taste
Method:Dry roast all the ingredients above,after cooling dry grind them roughly.

For serving:
Pav or buns-10
Crushed and fried green chillies
Peanut chutney powder
Aloo vadas

Assembling:Toast the pav buns lightly and keep it aside.Take a pav put chutney powder in the middle then place vada on top,close the other half of the pav bun press gently.Serve with fried chilli...Enjoy with hot cup of chai

Aloo Taheri

Aloo Tahri or Tehri is  a Pakistani dish,I got this from one  of the cookery shows..Tehri  means rice cooked with veggies especially potatoes...The aroma of this dish is unbelievable!!!...You can add other veggies  also.Potato lovers must try this recipe,you will love it for sure....

 Ingredients:
2- onions
3-4-medium potatoes,cut into bite size pieces
3-4 tomatoes,finely chopped
2cups-basmati rice
1/2cup-yoghurt/curd, well beaten
salt to taste
2tbsp-oil
1tsp-ghee
2-3-green chillies,slited
1tsp-chillipowder
2tsp-gingergarlicpaste
1/4tsp-turmeric
1/2tsp- garam masala
1/2tsp-cumin seeds
Juice of 1 lemon
1/2cup-mint leaves,finely chopped
1/2cup-fresh coriander,finely chopped

Whole garam masala:
Cinnamon-2 sticks
Cloves-10
Black peppercorns-10
Cardamom-6-7
Black cardamom-2
Mace-1

Method:
1.Chop one onion finely and slice and fry one onion until blackish brown.Wash and soak the rice for 20minutes.
2.Heat oil in a heavy pan,add whole garam masala,cumin seeds,when they begin to splutter add chopped onions and fry until golden brown,then add tomatoes,ginger garlic paste and salt,cook until it leaves oil.
3.Add yoghurt,Chillipowder,garam masala,turmeric, potatoes and sufficient water,cook with lid closed until potatoes are nearly cooked.
4.When the water begin to boil and potatoes are nearly cooked add rice,cook until well cooked and all the water evaporates.

5. Now spread fried onions,green chillies,mint leaves,coriander,sprinkle ghee and lemon juice on top of the rice,close the lid tightly and leave for dum on a low flame for 10-15minutes.
6.Serve hot with any raitha.

Corn on Toast with Hashbrowns

Ingredients:
Corn -1cup,frozen or fresh
Plain flour-1tbsp
Butter-1tbsp
Milk-1cup
Chedder cheese-1/2 cup
Black pepper to taste
salt to taste
English Mustard paste-1/4tsp
Chilli flakes-1/2 tsp(optional)
Mixed herbs-1/4tsp
Toasted bread slices-4-6


Method:
heat a butter in a pan,when it melts add flour and fry until the raw 
smell of the flour is gone.then add milk and stir continously until it thickens
a little now add pepper, salt,chilliflakes,mustard paste,mixed herbs mix well.
add corn and cheese,stir well cook for a 2 minutes and take out of fire.if the 
sauce is very thick you can add little more milk.Spoon a tbsp of mixture on toasted bread slices.Bake the slices in the oven for 5minutes at 200'C.Serve hot.


Hash browns

Ingredients:
Potatoes-2big
Salt to taste
Black pepper
Oil for shallow fry


Method:
Boil the potatoes nearly soft but firm.
Cool and peel the skin,grate the potatoes
season it with salt and pepper,mix gently.
Make patties out of the mixture and shallow
fry them with little oil.Cook until golden brown
on both sides.Serve hot.

Badnekaayi Alugadde Gojju/ Brinjal And Potato Gravy

Ingredients:
Brinjal-4(indian variety),diced
Potato-2big,cubed
Onion-1,finely chopped
Rice flour-1tsp(optional)
Salt to taste
Oil-2tsp
Mustard-1tsp
Curry leaves-2sprig
Fresh coriander-1tbsp,for garnishing


For grinding:
Fresh coconut-1/2cup
Garlic-2cloves
Ginger-1'piece
Tomato-1
Jeera-1tsp
Sambharpowder-2tsp
Garammasala-1tsp


Method:
Grind all the ingredients into fine paste.Heat a oil in a pan,add mustard
when they begin to popup add onions and curryleaves
fry untill translucent,then add potatoes fry for 2 seconds then add grinded paste and
two cups of water,cook until potatoes are nearly soft then add brinjal and salt to taste.
Cook for 10-12minutes on a medium flame.If you want thicker gravy add riceflour mixed with
little water.Garnish with coriander leaves.
Serve hot with chappatis,akki rotti or rice.

It goes well with dosa and idli's as well.

Potato Wedges Indian Style

Ingredients:

Big Potatoes-3

Oil-1tbsp

Blackpepper to taste

Amchoorpowder-1/2tsp

Chaatmasala-1/2tsp

salt to taste

Method:

1.Wash and cut potatoes into medium sized wedges,coat the wedges in oil and bake for 20-25

minutes in preheated oven at 200'C until golden brown.

2.Remove from the oven toss with blackpepper,amchoorpowder,chaatmasala and salt.

3.Serve hot with lemon wedges.

Misal/Usal Pav

This is a Maharastrian street chaat .Misal or Usal as it is called locally,made with sprouts of matki or madikekaalu in kannada.I got this recipe from my friend Rajshri,who's from Pune.If you use sev or farsan it is called misal, for usal emit sev.This is easy! , very healthy and very tasty...,whenever i prepare this dish i love.....it.For healthier option swap pav with brown bread.

Ingredients:

Mixed Sprouts(moongdal/hesarukaalu and matki/madikekaalu)-1 cup

potato,boiled and cubed -1

cumin seeds (jeera)-1 tsp

asafoetida (hing)-1/4tsp

onion,chopped -1big

tomatoes,chopped -2

ginger garlic paste-1tbsp

turmeric powder-1/2 tsp

chilli powder-1tsp

oil-2 tsp

salt to taste

For serving:

coriander,chopped-2 tbsp

onions,chopped-1

lemon wedges-as required

pav bread-as required

Butter-as required(optional)

Sev as required

Method:

1.Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.

2.Add the onions and sauté till they are translucent,add the tomatoes and saute for another 2 to 3 minutes.

3.Add the ginger garlic paste and cook till the oil separates.

4.Add the sprouts, turmeric,chilli powder and salt and 2cups of water and mix well.

5.Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender.

6.Add boiled potatoes and leave to cook for 2minutes.

7.For serving,in a plate,garnish with the coriander,chopped onions and sev and a small dollop of butter on top of misal.

8.Serve with lemon wedges and pav.

Papdi Chaat

For papdis

Cut leftover chappatis into triangles and deep fry them in hot oil.

Use this papdis to prepare chaats.




Ingredients:

Potato-1 big,boiled and cubed

Onions-1,finely chopped

Coriander-1tbsp

Nylon sev-1/2cup

Green chutney-1tbsp

Sweet tamarind chutney-1tbsp

Chaat masala-1tsp

Red chilli powder-1/2tsp

Cumin powder-1/2tsp

Papdis-10-15(i used fried leftover chappati pieces)


Method:

In a plate arrange papdi's evenly, put aloo pieces,onion, green chutney,tamarind chutney on each papdi. Then sprinkle red chilli powder, chaat masala,cumin powder and sev on top.Garnish with sev and coriander and serve immediatly.

DABELI

potato mixture with pomegranate seeds,peanuts and sev

Kutchi/Kachi dabeli is a street chaat of kutch region of Gujrat.This is also famous in Maharastra.
It is indian version of burger which has tangy,sweet,spicy and crunchy mixture.

Ingredients:

For the filling

2- boiled and mashed potato
1/2 tsp- cumin seeds (jeera)
pinch asafoetida (hing)
1tsp-pav bhaji masala
2tsp- imli ki chutney
2tsp- oil
salt to taste

To serve:

1 onion, chopped
2tbsp- roasted peanuts
2tbsp-chopped coriander
1/4 cup sev or nylon sev
1/4 cup fresh pomegranate (dalimbe beeja)
2tsp- garlic chutney
1tbsp- imli ki chutney
6 small burger buns/white baps
butter or oil for cooking

Method:

Heat the oil in a pan and add the cumin seeds. When they began to crackle, add the hing,
pavbhaji masala,mashed potato, salt and ½ cup of water and mix well.

Remove from the fire, add the 1tbsp of imli ki chutney and mix well.
Divide into 6 portions. Keep aside.

To assemble

Slice the buns into halves and toast the buns in a pan using a little butter or oil.
stuff the portion of the filling on the lower half of each bun.
Top with the chopped onion, peanuts, coriander, sev, pomegranate , garlic chutney and imli ki chutney.
Sandwich it with the top halves of the buns.


Imli ki chutney

Ingredients:

Lemon sized- tamarind , deseeded

Lemon sized jaggery (gur), grated

1/2tsp- chilli powder

1/2tsp-jeera powder

a pinch asafoetida (hing)

salt to taste

Method:


Wash the tamarind and soak in 1/2cup warm water for 30minutes.sqeeze and strain the juice.

place tamarind juice in a saucepan.Add the jaggery, chilli powder,jeera powder, asafoetida,and

salt cook until it thickens.cool,use in chaats or with snacks as required.


Garlic chutney

Ingredients:

Garlic cloves-4 to 5

Chillipowder-1tsp

Lemon juice of 1/2 lemon

Salt to taste

Method:


Pound all the ingredients in pestle and mortar to fine paste.

Spicy Aloo

Ingredient:

Potatoes-2,boiled and cubed

Oil-2tsp

Cuminseeds-1/2tsp

Chilli powder-1tsp

Turmeric-1/4tsp

Cumin powder-1/2tsp

Amchur powder-1/2tsp

Kasurimethi-1tsp

Garam masala-1/2tsp

Gingergarlic paste-1/2tsp

Salt to taste

Method:

Heat oil in a pan add cuminseeds when they begin to splutter,

add gingergarlic paste and all powders and saute for 2-3 minutes.

add salt to taste.Now add boiled and cubed potatoes,gently mix with masala

and close the lid and cook on low flame for 3-4minutes.

Serve hot with chappatis.

Yoghurt kebab

Ingredients:

3-Potatoes,boiled and mashed

1Tbsp-Hungcurd or grated paneer

1Tsp-Red chilli flakes

2-Spring onions,finely chopped

2-Garlic,finely chopped

2-Greenchillies,finely chopped

1Tbsp-Cornflour

Breadcrumbs as required

Salt to taste

Method:

1. In a bowl mix mashed potatoes,paneer, chilli flakes,spring onions,garlic,
greenchillies, and salt.

2. Mix cornflour with 2tbsp of water into paste.

3. Mix well,make patties shape them round or oval.

4. Dip the patties in cornflour,and roll them in breadcrumbs press well.

5. Shallow fry in a pan with oil till golden brown.

6. Serve with mayonaise dip.




Mayonaise dip


Ingredients:

1Cup-Mayonaise

1Tsp-Tomato sauce

1/2Tsp-Pepper powder

Method:

Mix all the ingredients and serve.

Vegetable/Tarakari Bajji

Ingredients:

Besan-1cup
Jeera-1tsp
Ajwain(oma kalu)-1/2tsp
Kalonji/nigellaseeds/erulibeeja-1/2tsp
Sodabicarb-1/2tsp
Chillipowder-1tsp
Salt to taste

Vegetables used are:

Potato,plaintain(balekaayi) and onion,each thinly sliced into roundels.

Method:

Mix the besan, jeera,ajwain,kalonji, water, chillipowder,sodabicarb and salt in a bowl, beat till smooth. Leave this batter aside for half an hour.

Heat the cooking oil in a deep pan.

Take vegetable slice one by one, dip into the besan batter and deep-fry till golden brown

Place the bajji's on paper towels to absorb excess oil.

serve with tomato ketchup or green chutney.

NOTE:Vegetables like ridgegourd,bananapeppers bajji's can be prepared in the same manner.

While serving sprinkle chaat masala if you like.

Crispy Potatoes Wedges

Ingredients:
Chunky big potatoes – 2Garlic pods crushed-2
Italian herbs – 1 tsp Olive oil – 1 tsp
Chilli Flakes – ½ tsp
Salt and pepper to taste


Method:
1. Wash the potatoes and dry them with paper towels
2. Cut length wise
3. Mix all the other ingredients and add potatoes slices and mix well.
4. Place them on a baking tray and bake in a pre heated oven at 200' C for 30 minutes


Serve with mayonnaise or Sour cream

Crispy Vegetables

Ingredients:

Rice flour - 1/2 cup

Corn flour - 1 tbsp

Potatoes (sliced) - 1
Broccoli florets -10

Chaat masala

Chilli powder to taste

Salt to taste

Method:

1. Mix rice flour, corn flour, chilli powder and salt
2. Mix the vegetables with above mixture sprinkle little water
3. Deep fry the vegetables in hot oil
4. remove on paper towel; sprinkle chaat masala on top

Good for tea time snacks