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

I am back for Good....)

Hi fellow bloggers,visitors,friends and fans of  Namma Saviruchi..I am back with lots of recipe's for you.
I was distracted from blogging for one year now because a year ago my friend and I  started baby clothing business,our range covers New born -24 months right now,we got a online shop www.mini-honeys.com, and we do baby shows all around U.K..Please visit our website if you got small babies and expecting mums please do check .Your support and encouragement is always appreciated.Thank you once again..

Sorekaayi Thovve

Thovve is basically dal  prepared with vegetables and grinded fresh coconut,the dish will be less spicy and flavourful.It is very light on tummy  especially  for kids ...You can use any vegetables you have to prepare this.Moong dal can also be used but I prefer to use toordal,This is one of  my comfy food when I am feeling lazy...I hope yours too..))

Ingredients:
Sorekaayi/Dudhi/Bottle guard-1,medium
Toordal-1cup
Fresh Coconut-1/4cup
Green chillies-3
Lemon juice-2tbsp
Turmeric-pinch
Curry leaves-1 sprig
Dry redchillies-2
Oil/Ghee-1tbsp


Method:
1.Wash,peel and cut dudhi into cubes.
2.Wash dal and pressure cook dal and dudhi
along with 3cups of water,pinch turmeric for
3-4 whistles.
3.Grind the coconut and greenchillies,coarsly
without adding water.
4.Add the grinded mixture into the cooked dal,
add salt and boil for 5-10 minutes,take out of
heat add lemon juice.

5.Heat a ghee or oil in a tempering kadai or spatula,
add mustard seeds when they begin to splutter add dry
chilles,curry leaves and hing,take out of the heat
Immediatly add this tempering to the dal and mix well.
Serve hot with steaming rice and ghee on top...yum yum

Bele Unde/Habbe Unde/Steamed Dal Vada

 Bele unde or Habbe unde is a healthy and nutritious dish which can be served as breakfast or lunch or snack."Habbe" means steam in Kannada and "Unde" means vada or patties in Kannada.This dish is also called Nuchina unde in some parts of karnataka.This oil free vada's are very delicious to eat with coconut chutney.I have used only dill and coriander,you can also add any veggies of your choice.This ideal for those who are on diet...enjoy....Hope you like it.

Ingredients:
Channa dal-1cup
Tuvardal-1/2cup
Moong dal-1/4cup
Masoor dal-fistful(optional)
Onion-1 big,finely chopped
Dill/Sapsige soppu-1bunch,finely chopped
Fresh coriander-1/2bunch,finely chopped
Salt to taste

For masala:Dry red chillies-2-3
Green chillies-2-3
Cinnamon-1" stick
Cloves 3-4
Cumin-2tsp
Turmeric-1/4tsp
Ginger-1" piece
Garlic-2-3cloves


 Method:

1.Wash and soak all dals in clean water for 2 hours.
2.Drain the water from the dals and grind them roughly along with all the
masala's above(first grind all the masala to fine,then add dals and grind).Don't add
more water only add tbsp or so that the dals move freely.
3.To the grinded thick batter, add chopped onion,dill,coriander and salt to taste
and mix well.
4.Take a fistful of mixture,make a patty shape on palms and place them in idli plates
and steam them as you steam idli'es for 10-15 minutes.
5.Serve hot with thick coconut chutney.....

Dal Makhani

Dal Makhni is a punjabi dish which is nutritious and high in protein.This rich creamy textured dal is slow cooked for hours on charcoal or tandoor.Here is my version of this wonderful dish,is one of the favourite of my family...so enjoy.

Ingredients:
Whole Urad dal-1cup
Rajma/red kidney beans-1/4cup
Ginger garlic paste-2tsp
Cumin seeds-1/2tsp
Bayleaf-1
Turmeric powder-1/4tsp
Cumin powder-1/2tsp
Chillipowder-1tsp
Dhaniyapowder-2tsp
Garammasala-1/2tsp
Salt to taste
Kasoori methi powder-1tsp
Onion-1,finely chopped
Tomatoes-3,finely chopped or grinded
(or you can use ready tomato puree-1/2cup)
Butter-1tbsp
Oil-1tbsp
Fresh cream-4tbsp or to taste
Fresh coriander for garnishing

Method:
1.Wash and soak dals in clean water for 5-6hrs.
2.Cook the dals in pressure cooker for 3-4 whistles.
3.Heat a oil in a pan,add cumin and bay leaf,when they begi to splutter
add onions and cook until golden brown,now add gingergarlic paste cook for
2-3 minutes,then add chopped tomatoes or tomato puree and cook for 2-3 minutes.
4.Add all powders,butter,salt and cooked dals and cook on a medium low flame for
20-30minutes.
5.Now add cream cook for 2 minutes and garnish with fresh coriander.
6.Serve hot with chappati,naan or rice.

Coconut Chutney

As many of you may agree with me you can't beat thick,spicy fresh coconut chutney when it comes to chutneys,each household have their own version,some like to add lemon juice or curds for sourness,few people like only ginger and chillies in  their chutney.As a kid I grown up eating this chutney which my grand mother and my mother used to grind this chutney with  their hands in traditional stone grinder(rubbuva gundu or gundukallu).For this chutney my mother always gets compliments whenever she prepares it,I prefer chutney over Sambhar with dosa or idli so this is my family version of coconut chutney,hope you like it.

Ingredients:
Freshly grated coconut-1 cup
Green chillies-2-3
Ginger-1" piece,crushed
Garlic-2 small cloves
Tamarind pulp-2tsp
Coriander-2tbsp
Curryleaves-2-3leaves
Puffed channa-1tbsp
Salt to taste


For Tadka:
Oil-2tsp
Mustard-1tsp
Urad dal-1tsp
Dry chillies-2-3
Hing-pinch


Method:
Grind all the above ingredients into fine paste adding little water.
Heat oil add mustard when they begin to splutter add urad dal,.hing and chillies fry until golden brown and add to the above chutney.
This tasty delicious chutney goes with dosa,idli and with many more dishes...enjoy