Tuesday, April 25, 2017

Vada Pav | Mumbai Vada Pav | Street Food

Vada Pav is the most famous mumbai street food.You can say that it's an Indian version of burger. Just like patties in burger, vada is used in Vada Pav. Vada is made of spicy potato masala coated with gram flour batter and then deep fried in oil. Instead of sauces, here in vada pav, two varieties of chutneys are used and the way of assemble the burger and the vada pava also too similar.Though it's the famous mumbai food, now a days you can get it across India, but the preparation of vada and chutneys are slightly varies from region to region. 
ST is quite fond of vada pav, his fondness towards vada pav was developed when he was working in Mumbai for almost 2 years. Initially he thought that it was weird combination to eat bun with bonda(In Tamilnadu,it's called as Bonda,instead of vada) and hesitate to give it a try.But later when he had tried it from street vendors, he was amazed by it's taste and he started to have it as breakfast for most of the day.For his sake, i make this vada pava at home often and i must say that each mouthful is so delicious and you can't stop at one for sure.

Mumbai Vada Pav

Preparation Time : 15 mins | Cooking Time : 20 minsMakes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Pav Bread - 7
Boiled Potato - 2
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1/2 tsp
Salt - to taste
Oil - 1 tsp
Ginger - 1/2 tsp(finely chopped)
Cumin Seed - 1/4 tsp
Coriander leaves - few
Oil - for frying
Green Chutney - as needed
Dry Coconut Chutney - as needed
Green chilies - few
For Batter
Besan - 1/4 cup
Rice flour - 1 tbsp
Turmeric powder - a pinch
Red Chili Powder - 1/4 tsp
Salt - to taste
Water - as needed 

Peel the potatoes and take it in a bowl, mash it with fork, then add the spices (turmeric,Chili powder) & salt and mix it together with potatoes well.Heat the pan with oil, add cumin seed and ginger and saute it in oil for 30 secs, then add the mashed potatoes.Cook it in medium flame for 10 mins or until the raw smell leaves.Finally add the coriander leaves and switch off the flame. Let it cool completely,then make small balls from the potato masala.Now for the batter, add all the ingredients listed under "For Batter" into the bowl except water, mix it well with spoon  and  then gradually add water and make smooth batter.Heat the oil in sauce pan/kadai for frying, dip the potato balls in the batter and coat well on all sides and then drop it in oil.Cook till all the sides becomes golden brown and then remove it on tissue paper, do the same for the remaining potato balls.Finally add few green chili in the oil and fry it for 30 secs and remove it. Now it's time to assemble.Take the pav bun,apply the green chutney on both sides, then place the potato bonda inside and top it with dry coconut chutney.That's it, Home made Vada Pav is ready.
Time to dig in

  • The besan batter neither too thick nor too thin,it should be in pouring consistency and thick enough to coat the potato balls.
  • Make the chutneys a day before and refrigerate, it will reduce the task on the day of making vada pav.
  • Add more or less of chutneys as per your preference.

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Monday, April 24, 2017

Green Chutney | Coriander & Mint Chutney | Chutney for Chaat Items

Green chutney, the most famous chutney around the world that is mainly served along with Indian chat items.There are so many variations in this recipe across the country.But here i'm sharing my version of green chutney, that our family like the most. To be honest, i'm not stick to this recipe all the time,some time i skip chat masala or use equal proportion of coriander and mint leaves. But when i prepare this chutney for some get together or to our guest, i'm strictly follow this recipe,because i don't want to take risk and i'm damn sure this recipe would yield yummy chutney.Now let's see the procedure.

Green Chutney

Preparation Time : 10 mins | Cooking Time : 0 minsMakes : 1/2 cup 
Recipe Category: Chutney | Recipe Cuisine: Indian
Coriander leaves - 1 bunch(small)
Mint leaves - 1/2 bunch(small)
Onion - 1/4
Green chili - 2
Garlic gloves - 2 
Salt - to taste
Lemon Juice - 2 tsp
Chat masala - 1/2 tsp

Remove the stems from mint leaves and wash both mint and coriander leaves well. Chop the onions roughly into pieces. Add coriander leaves, mint leaves, chili,onion & garlic into mixie/blender jar and grind into coarse.Then add the lemon juice, chat masala & salt into it and grind into smooth paste.
That's it Green Chutney for your chat is ready.
  • Onions give some body to the chutney,otherwise it will be more diluted.
  • Instead of chat masala, you can add garam masala too.
  • I personally like coriander flavor,so reduced the mint leaves proportion into half.But you can add equal proportion of both leaves.
  • Adjust the chili as per your taste.
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Saturday, April 22, 2017

How to clean & cut Bottle gourd | Sorekkai

Bottle Gourd is a vegetable with high water content and also has good source of vitamin c & k. It's good to include this veggie during summer.You may think why there is a post about how to clean & cut bottle gourd, is this such a complicate task?No, not at all. But to be honest, i never once had any dish made from bottle gourd until i got married and started to cook on my own.
Later when i asked Amma that why she didn't make anything with Bottle gourd,she told me a interesting story.In my grandma's(maternal) childhood days,they used to visit near by Ayyanar temple.Whoever worshipped Ayyanar diety in her town, try to exclude bottle gourd from their diet and also it's to be believed that if any of these people would go nearby bottle gourd plant,then the plant would  die 😇.Interesting belief, right?
With that strong belief, aachi(grandma) neither prepared nor tasted bottle gourd in her life. As Amma never grew up eating bottle gourd, she doesn't like it much and she never prepared anything with bottle gourd in our home.So when i started to use bottle gourd, i don't know how to use it.And ask my friends about how to clean & cut bottle gourd.So this post may be helpful to beginners or any one like me 😜 .

How to clean & Cut Sorekkai

Preparation Time : 10 mins | Cooking Time : 0 minsMakes : 2 cups 
Recipe Category: Basics | Recipe Cuisine: Indian
Bottle gourd - 1

Take the bottle gourd and cut off the edges, then peel the skin of bottle gourd with peeler.Cut the bottle gourd into two horizontally, then again cut the one half into vertically and remove the sponge texture inside.Cut them into strips and then chop into squares or as per your recipe demands.
Chopped Bottle gourd is ready to use.
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Friday, April 21, 2017

Bottle gourd Kootu | Sorekkai Kootu | Kootu recipe

Bottle gourd/ Sorekkai kootu is an easy accompaniment for rice made from bottle gourd and moong dal. As bottle gourd has lot of water content in it, it's good to have them during summer time.
There are few veggies (Ridge Gourd,Bottle gourd etc) that i started to cook after my marriage only. Amma never used those veggies in her kitchen.First time, i bought the bottle gourd to try the famous Lauki halwa and it turned out super delicious. After making that halwa, i left out with small piece of bottle gourd, so i tried this kootu followed the same method of making  Chow Chow Kootu. To my surprise, it tasted really good and it became the part of my daily cooking.It paired well with any spicy kuzhambu and we had it with rice and manathakkali vathal kuzhambu

If you're quite fond of kootu more than poriyal or stir fry, then you can check out my other kootu recipes
Chow Chow Kootu
Keerai Kootu
Vella Poosanikai Kootu
Yellow Pumpkin Kootu
Pudalangai Kootu
Peerkangai Kootu

Sorekkai Kootu

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Bottle Gourd - 1 
Moong dal - 1/4 cup
Asafoetida powder - 1/4 tsp
Turmeric powder - a pinch
Red chili powder - 1/4 tsp
Salt - to taste
Coriander leaves - few
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Pearl onion - 1 (finely chopped)
Curry leaves - few 

In a pressure add moong dal along with asafoetida powder and 3/4 cup water.Bring into boil and let it be in medium flame for 10 mins.In the mean time, chop the bottle gourd into small cubes.Check here on how to cut bottle gourdAdd the sorekkai into dal and cover the cooker with lid and cook it for 2 whistle.Open the lid and place it on heat again and add spices(turmeric,red chili powder) & salt. Bring to boil until the raw smell leaves. Finally add the coriander leaves & switch off the flame.Now temper the ingredients listed under "To Temper" and add into the kootu.That's it, Quick & Yummy Sorekkai Kootu is ready.
  • Using coconut oil enhance the taste of the kootu.
  • Adjust the red chili powder as per your taste.
  • Adding sorekkai after 10 mins of boiling dal gives well cooked dal and not mushy sorekkai

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Thursday, April 20, 2017

Black Chana Masala | Chick Peas Curry | Chana Masala

Chana Masala, a chickpeas curry in onion tomato masala.As i have already shared the basic onion tomato masala that you can use in variety of India Curries as base masala. Here in the recipe, i have used the same recipe of base masala and make this chana masala and it turns out super delicious.It goes very well with roti, chapathi or with any Indian flat breads. 
Even without coconut or cream, this curry turned out so creamy, if you like chana masala with coconut, then check out the delicious kadala curry here. As i have already mentioned   in my onion tomato masala post, you can prepare & store this masala ahead of time,at the time of need, bring the masala to boil and add cooked chana,that's it,your chana masala is ready.

Chana Masala

Preparation Time : 8 hrs for soaking | Cooking Time : 30 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Black Chana - 1/2 cup
Onion(large) - 1
Tomato(medium) - 2
Garlic - 5 pods
Ginger - 1/2 inch piece
Cumin seed - 1/4 tsp
Fennel seed - 1/4 tsp
Cashew - 5
Oil - 2 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 2 
Cardamom - 2
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste 

Soak  the chana for overnight or atleast 8 hrs and put it in pressure cooker along with 1/4 tsp of salt & water(just to immerse the chana) and cook it for 3 whistles & keep it aside until use. It should be mushy when pressed it with fingers.Peel the onions,garlic & ginger and chop them along with tomato roughly into pieces. Heat the pan with 1 tsp of oil, add the cumin & fennel seed let it fry in oil for 30 secs.Then add the onions, ginger & garlic along with 1/4 tsp of  salt and saute till the onions become translucent.Then add the cashews and tomato and saute till the tomato becomes mushy.Switch off the flame and let it cool completely.Put the onion & tomato masala into mixie/blender jar and grind them into smooth paste. Heat the pan with remaining oil and add the whole spices(cinnamon, cloves and cardamom),let it fry in oil for 30 secs.Then add the masala paste and spice powder(turmeric, red chili & coriander powder) and salt.If needed add some water and cover the pan with lid and cook for 8-10 mins in medium flame. By the time, the raw smell of the masala is gone,open the lid and keep in low flame until the oil separates on the top. Finally add the garam masala & mix well.(That's it, this is your base masala,you can store this for later use too.)Now add the chana along with the cooked water(transfer the masala to bigger pot for easy stirring) and let it be in flame for 5 mins,finally add coriander leaves and switch off the flame.That's it,Tasty & Creamy Chana masala is ready.
  • Cook the masala till oil separates before adding chana.
  • Chana should be mushy when pressed between fingers.
  • If the tomatoes have more tartness, add a tsp of sugar in the masala to balance the gravy.
  • Use well ripe tomatoes and good quality chili powder to get bright colors.

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Wednesday, April 19, 2017

Dry Coconut Garlic Chutney for Vada Pav | Dry Coconut Chutney Powder | Chat Chutney

Dry Coconut Chutney/Dry Coconut garlic chutney is one of the chutney that you needed to make vada pav. This chutney is so easy to make if you have desiccated coconut. All you need to do is put everything in blender and grind,voila!,your chutney is ready to serve. It stays well for more than 10 days in refrigerator,so you can make them ahead of time & store in refrigerator and it comes handy when you're making vada pav.
I have seen many different ways of making this chutney and also the preparation of this chutney varies from regions to regions in India. In some recipe, peanut was used along with coconut and in some other recipe,sesame seed was used,but in this recipe i haven't use any nuts as i simply love the coconut flavor,i skipped all of it. But if you want your chutney as sticky, then you need to add either peanut or sesame seed. Again if you want the chutney as sticky with only coconut flavor,then add a tsp of coconut oil while grinding.So there is no rule here, it's purely up to your preference, play with your ingredients and make as per your liking.

Dry Coconut Garlic Chutney

Preparation Time : 5 mins | Cooking Time : 0 minsMakes : 1/4 cup 
Recipe Category: Chutney | Recipe Cuisine: Indian
Unsweetened Coconut flakes - 1/2 cup
Red Chili powder - 1/2 tsp
Garlic - 1 pod
Salt - to taste

Measure and take all the ingredients and put in mixie/blender jar and grind into coarse powder.That's it, Dry Coconut Garlic Chutney is ready.
  • Instead of coconut flakes, you can use desiccated coconut.
  • Adjust the chili powder as per your taste.
  • If the garlic pod is small, add one or two more.
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