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• Pav Vada Recipe

  July 06, 2009 By: admin Category: Snacks

  
  

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  Ingredients:

  Pav Slices

  For making Vada:

  Cooked Potato – 4

  Cooked Peas – 1/2 cup

  Chilli powder – 1 tsp

  Coriander powder – 1 tsp

  Chaat masala – 1/2 tsp

  Turmeric powder – 1/2 tsp

  Ginger garlic paste – 1 tsp

  Green chillies-2

  Oil – to fry

  Besan flour – 1/2 kg

  Baking Soda – a pinch

  Salt – as required

  Water – as required

  For making Chutney:

  Green Chutney: Pudina or mint leaves – 1 cup

  Ground nut – 2 tsp

  Coriander leaves – 1 cup

  Green chilli – 4

  Salt – to taste

  Red Chutney: Garlic – 1/2 cup

  Chilli powder – 1 tsp

  Green chilli – 2

  Salt – as required

  Method:

  1.  Grind ginger, garlic paste and green chilies together into a paste.

  2.  Add ginger, garlic and green chili paste, to mashed potato.

  3. Then take 2 teaspoons oil in a kadai. When oils becomes hot add turmeric powder,chilli powder, coriander powder  and add the mashed potatoes, cooked peas,salt,chat masala and mix gently.

  4. Make small balls of mashed potato mixture.

  5. Add some salt, turmeric powder and chili powder to the gram flour and make a batter by adding water gradually and keep mixing with a spoon. Remove lumps if any. The batter should not be too watery or too thick.

  Note: If lifted by a spatula, it should flow in a ribbon like consistency.

  6. Heat some oil in a pan. Now dip each ball in the batter and deep fry all the vadas until golden. Remove on a paper towel and drain. Vadas are ready.

  Fried Vada

  7. Grind the ingredients of the green chutney and prepare the green chutney.

  8. Similarly, grind the ingredients of red chutney and keep it ready.

  9. Now take a pav, slice it in middle and (do not break it into two halves) apply green chutney on one side and red chutney on the other. ( The chutney should be applied on the inner side of the pav)

  10. Stuff the prepared vada and serve with tomato ketchup.

  1.  Grind ginger, garlic paste and green chilies together into a paste.

  2.  Add ginger, garlic and green chili paste, to mashed potato.

  3. Then take 2 teaspoons oil in a kadai. When oils becomes hot add turmeric powder,chilli powder, coriander powder  and add the mashed potatoes, cooked peas,salt,chat masala and mix gently.

  4. Make small balls of mashed potato mixture.

  5. Add some salt, turmeric powder and chili powder to the gram flour and make a batter. Add water gradually and keep mixing with a sppon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.

  7. Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns soild and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.

  8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.

  9. For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green

  Bombay Pav Vada

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  Chilli Chutney Recipe

  July 06, 2009 By: admin Category: Chutney/Thokku & podi

  
  

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  Ingredients:

  Dry red chilli – 50 gms

  Onion – 50 gms

  Gingley Oil – 1 tablespoon

  Mustard – 1 tsp

  Hot water – little

  Salt – to taste

  Method:

  1. Take the red chilli and remove the seeds from them and soak in hot water for few mins.

  2. Get them grinded along with chopped onions and little water.

  3. Heat oil in a tawa and add mustard seeds and add the grinded paste to it.

  4. Add salt and allow it for few mins and serve with dosa or idli.

  Hot chilli chutney is ready.

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  Potato Mint Biryani Recipe

  July 05, 2009 By: admin Category: Variety Rice

  
  

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  Ingredients:

  Rice – 1 cup

  Potato – 3 Big

  Pudina or Mint leaves – 1 cup

  green chilli – 3 – 4

  ginger, cinnamom – a piece each

  clove – 2

  Onion – 1/2 cup chopped

  Salt – to taste

  Oil – as required

  Method:

  1. Cook rice separately and keep it.

  2. Cook potato and cut them to cubes.

  3. Grind mint leaves, green chilli, ginger and little salt and make it to fine paste.

  4. Add 2 tsp oil to pan, add cinnamom, clove and saute.

  5. Add the onion and fry till they become pink.

  6. Now add the grinded paste and the potato cubes and mix well.

  7. Add the cooked rice and sprinker salt and mix well.

  Tasty potato biryani is ready. Garnish with fried cashews or with mint leaves.

  Ingredients:

  Rice – 1 cup

  Potato – 3 Big

  Pudina or Mint leaves – 1 cup

  green chilli – 3 – 4

  ginger, cinnamom – a piece each

  clove – 2

  Onion – 1/2 cup chopped

  Salt – to taste

  Oil – as required

  Method:

  1. Cook rice separately and keep it.

  2. Cook potato and cut them to cubes.

  3. Grind mint leaves, green chilli, ginger and little salt and make it to fine paste.

  4. Add 2 tsp oil to pan, add cinnamom, clove and saute.

  5. Add the onion and fry till they become pink.

  6. Now add the grinded paste and the potato cubes and mix well.

  7. Add the cooked rice and sprinker salt and mix well.

  Potato Biryani

  Tasty potato mint biryani is ready. Garnish with fried cashews or with mint leaves.

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  Sweet Corn Relish Recipe

  July 01, 2009 By: admin Category: Snacks

  
  

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  Ingredients:

  Sweet corn – 1 cup

  Green Capsicum finely chopped – 1 cup

  Onion chopped – 1

  Tomato – 2

  Red Chilli Powder – 1/4 tsp

  Salt – 1/4 tsp

  Vinegar – 1/2 tsp

  oil – 1 1/2 tsp

  Method:

  1. Take a pan, heat oil and add onion and allow it turn pale pink.

  2. Now add corn, capsicum, tomato and mix well.

  3. Add chilli powder and salt and allow it for few mins.

  Note: The tomato should not lose its shape and color. Do not cook too much.

  4. Finally add vinegar and turn off the stove.

  Sweet Corn Capsicum Relish

  Serve hot with Ragi oats dosa or even be had as a snack or salad. The taste will be different and tempting.

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  Ragi Oats Dosa Recipe

  July 01, 2009 By: admin Category: Breakfast/Easy tiffin

  
  

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  Ingredients:

  Ragi – 1 cup(ragi grain)

  Oats -1/2 cup

  Green Chilli – 2

  Badam and cashew scrapings – 2 tablespoon

  Salt – to taste

  Water – as required

  Oil- little

  Method:

  1. Soak the ragi grain in water overnight.

  2. Grind ragi along with oats, chilli and salt into a fine paste by adding little water.

  (Dosa batter consistency)

  3. Spread the dosa batter in dosa pan and sprinkle cashew and badam scrapings over it.

  4. Do not cook it on both sides.

  5. When the lower side is cooked, then fold it in such a way that scrapings do not fall as well the dosa is finely cooked.

  Ragi Oats Dosa

  Note: If you want to prepare this dosa instantly, you can use ragi flour. but using the whole ragi grain or sprouted ragi is more healthy.

  This dosa can be had by anyone irrespective of age group. Even dieting people can have this dosa.

  The taste of this dosa is enhanced when you add the badam and cashew scrapings.

  Comments (3)

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