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Friday, December 02, 2011

Vada pav

Hi Friends

I have heard a lot about Vada Pav. We all know that Vada Pav is the most famous roadside snacks. The Vada is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, last month I got a chance to visit Mumbai. As I am a big foodie so i decided i should try each and every road side snacks of Mumbai especially Vada Pav,Misal Pav,and many more. So Once i came back to Bangalore i thought og giving it a try. So here is my version of Vada Pav. Hope you will like it,



Potatoes: 2 (Large,Boiled & Peeled and mashed well)
Besan:3/4 cup

Onion:1 (Medium,finely chopped)
ginger:1 small piece (peeled & Grated)
Garlic:4-5 flakes (finely chopped)
Green Chilles:2 (finely chopped)

Mustard Seeds:1 tsp
Turmeric Powder:1/2 tsp
Red Chilly Powder: 1/2 tsp
Chat Masala:1/2 tsp
Salt:to taste
Oil for deep frying+ Oil: 2 tbsp
Sweet Chutney: 3 tbsp
Green chutney: 3 tbsp


  • Take ginger,Garlic ,Green Chilles in a blender and grind them coarsely and keep aside
  • Heat 2 tbsp Oil in a pan. Once oil is hot add mustard seeds.Once the mustard seeds start crackling add hing and curry leaves and saute for few seconds.
  • now add finely chopped onions and saute till onions becomes lightly pink in colur and now add the paste we prepared and mix well and saute for few seconds.
  • Now add mashed potato,turmeric powder,red chilly powder,chat Masala,salt and mix well.
  • Remove from the fire and allow it to cool.
  • Divide the potato mixture into equal portions and shape them into rounds
  • In another bowl take Besan,red chilly powder,turmeric powder and water and mix well. Add Salt to taste and make a thick smooth paste.
  • Heat he oil for deep frying on a medium flame
  • Dip one potato ball at time into the Besan batter to coat well and then deep fry till it attens golden brown colur.

  • Drain on absorbent paper and keep aside. Your vada is ready

At the time of Serving

  1. Slice each pav into half and not completely and apply spoonful each of some green and sweet chutney on the top.

  1. Place one vada in each pav and fold over pressing down gently  serve immediately.
Note: I have done one mistake that i cut these pav into 2 piece completely. But in real vada Pav the Pav are cut into half and not completely. But despite of this my attempt to make Vada Pav was successful coz my hubby likes it. i have cover this with half cut pav

Masala Dal Vada

Dal Vada


Chana Dal:1 Cup
Cinnamon sticks:2
Curry Leaf:5-6
Cumin seeds:1 tsp
Asofetedia :a pinch
Green Chilles:3-4
Salt:to taste
Coriander leaves:3/4 cup (finely chopped)
Onion:1 (Medium finely chopped)
Besan: 2 tbsp
Oil:for deep frying


  • Soak chana Dal for atlest 4-5 hors. In my case as i have to go to office i soak chana dal while going to office in the morning. It was almost 10 hours for me. But 5 hours is the maximum time you can soak chana dal.
  • Remove the chana dal from water and keep aside for 10 minutes.
  • Coarsely Grind Cinnamon sticks,Green chilly, Cumin seeds,curry leaves and chana Dala into a grinder. 

Note 1: Do not add water while grinding. The mixture should be dry
Note 2: Do not grind the chana dal to make it a smooth paste,Some amount of chana dal should be visible,

  • Take the mixture into a bowl and give it a mix. Now add Coriander Leaves,Salt,Red chilly Powder,chopped onions, Besan and mix well.
  • Heat oil in a heavy bottomed pan.
  • Take small dumplings out of the dal mixture and flatten them in between your palms

  • Drop the vada into the hot oil and deep fry on a medium heat till the vada becomes  golden color and crispy.
  • Take out in a kitchen towel and serve hot with chutney of your choice.

Thursday, December 01, 2011

Baigan Bhaja

Baigan Bhaja

Baingan Bhaja is a popular Bengali dish and in Bengal it is served as side dish.  I made this dish along with cucumber Dal and Rice.


Eggplant or Baigan: 2 (medium sized)
Red chilli powder:1 tsp 
Salt: to taste

Turmeric powder: 1/2 tsp
Rice flour: 1tbs
Sooji (semolina):1 tbsp
Besan (Gram Flour): 1 tbsp
Mustard oil for frying


  • Wash and pat dry the eggplant. Cut into thick discs. 
  • Now Put the sliced brinjals in salt water for 15- 20 minutes
  • In a another bowl add chilli powder, turmuric Powder,Rice Flour,sooji ,besan,salt. Mix well and keep it aside.

  • Drain water and pat dry the Eggplant pieces with a paper towel.
  • Take each slice of eggplant and coat it with the mixture we prepared. make sure  you marinated slices evenly

  • Heat Mustard oil in a shallow pan. Fry the brinjal slices on both sides it attains nice golden brown colour from both the sides.

Tuesday, October 04, 2011

Event Participation:2

Hello Friends,

This is my 2nd officaly Participation in the Event "The Big Presto Pasta Night Bash " hosted by 4Every Kitchen. I have send my simple but yet delicious Pasta Recipes.

The Recipe which i send was " SPAGHETTI  CHEESY DELIGHT" .

The link for this Post is:

Chana Dal Kabab

Last Weekend I have Prepared Puran Poli for dinner. But the mixture was left. The mixture was not that much so that I can Prepare 4 Parathas for the Breakfast Next Day. so I though of trying them into tikkas.To my Surprise this Kebab comes out as a surprise to me. Hopw you all will like this


PuranPoli Mixture: 4 tbsp (link to for Puran Poli mixture:( (use only how I prepared the filling for Puran Poli)
Bread Slices: 2
Sooji: 4-5 tsp
Chopped Onion: 1 (Medium)
chopped Coriander Leaves:1/2 cup
Chopped Green Chillies: 2
Chaat Masala:1/2 tsp
Red Chilly Powder:  a pinch
Oil: for shallow Frying


  • In a bowl take all the Ingredientsexcept Bread Slices and Mix Well other Ingredients
  • Take some water in a bowl and dip a bread slice for few seconds.
  • Squeeze the water from the bread by pressing between palms gently.
  • Mix the bread to the above prepared mixture. Mix well
  • Divide the mixture into equal Portions.
  • Each portion shape them into Kabab shape.
  • Heat oil in a non-stick pan
  • Shallow fry till it attains Golden Brown Colur from both sides.
  • Remove from pan
  • Serve hot with Green Coriander Chutney,Tomato Ketchup or TEA

Friday, September 30, 2011

Event Participation: simply Food "Flavour os South"


This post of mine is first time Offically Entry is for the Indian cooking challenge by Nitya  of Simply Food. for  Flavours of South India ~ Event

Thursday, September 29, 2011

Devi Stuti - Ya Devi Sarva Bhuteshu

Hello Friends,

As we all know the Navratri is going on and during Navrat we all gave our prayer to Lord Durga. During the 9 Days I read durga saptashati. Every morning and after returning from office I listen to Durga Stuti. I really loved this. So though of shariong with you all

या देवी सर्व भुतेशु विष्णु-मयेथि सब्दिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:||
या देवी सर्व भुतेशु बुद्धी रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:||
या देवी सर्व भुतेशु निद्रा रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:||
या देवी सर्व भुतेशु क्षुधा रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:|| 
या देवी सर्व भुतेशु छाया रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:|| 
या देवी सर्व भुतेशु सक्ति रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:|| 
या देवी सर्व भुतेशु क्षांति रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:|| 
या देवी सर्व भुतेशु लज्जा रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:|| 
या देवी सर्व भुतेशु शांति रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:|| 
या देवी सर्व भुतेशु श्रद्धा रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:|| 
या देवी सर्व भुतेशु कांती रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:|| 
या देवी सर्व भुतेशु लक्ष्मी रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:|| 
या देवी सर्व भुतेशु वृत्ति रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:|| 
या देवी सर्व भुतेशु स्मृति रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:|| 
या देवी सर्व भुतेशु दया रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:|| 
या देवी सर्व भुतेशु स्तुति रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:|| 
या देवी सर्व भुतेशु मैत्री रुपेन सस्मिथा नम: तस्ये नम: तस्ये नम: तस्ये नमो नम:||


My Hubby loves Methi a lot and always asks me to prepare Methi Allo Bhaji. I was fed up with making the same every time.Since from yesterday Navrati started and during Navratri We do not Eat onion and Garlic. So I was just wondering what should I Prepare for the Dinner. I thought of Making Methi Paratha Which can easily go with curd or any other pickle.

I have seen my mom,sisters preparing this. so I was having an Idea as how we prepare this. But this was my first time that I was making this paratha all alone without any help.

It was surprised to me that the Paratha comes out so soft. I served the Methi Paratha with CURD


fresh methi / fenugreek leaves, cleaned and chopped fine: 2 cups
Green chillies, chopped fine:2
Ginger, grated" 1"

Cumin seeds: 1 tsp
Red Chilly Powder: 1 tbsp
Turmeric powder: 1/4 tsp
Oil: 2 tbsp
Salt to taste
Wheat flour: 2cups

Besan (Gram flour): 1/2 Cup
Water as needed
Ghee or butter to make the parathas


  1. Mix together flour, washed and cut methi leaves, red-chili powder, cumin seeds, haldi oil and salt.
  2. Knead the the dough well while adding water.
  3. Make equal sized balls of dough. Roll the ball in dry flour and make a round paratha.
  4. Shallow fry on a griddle (tava) to golden brown.
  5. serve hot with pickle or tea.

Monday, August 29, 2011

Masala Papad

                                                                      MASALA PAPAD

Punjabi Masala Papads – 2, ( Or any flavor of your choice)
Onions –1 (medium, finely chopped)
Tomato –1 (small and finely chopped)
Green Chili – 1 (finely chopped)
Lemon Juice – ½ tsp
Chat Masala – ½ tsp
Salt – to taste
Red Chili Powder – to taste


  • Roast the Papads on the low flame
  • Now allow them stand for a couple of minutes and cool down to get crisp. 
  • In a bowl mix – Onions, Tomatoes, Green Chili, Lemon Juice, Salt and Red Chili Powder Mix it well. Sprinkle this mixture on the Papads.
  • Last sprinkle the Chat Masala and serve immediately.

Tuesday, August 16, 2011


HERE COMES ANOTHER mouth Watering Chat and all time favouriate for every Indian. Last weekend i have gone for grocerry shopping with my husband and and we bought MAGGI- Oriental Chilli Garlic Sauce instead of Maggi-Tomato Chiily Sauce by mistake . I was wonderin what can i do with this sauce, i thought lets try out some chat and first chat that came to my mind was "my all time favouriate "Bhel Puri". So Friends lets get started.


Puffed Rice: 1 cup (Kurmura, Murai)
Chopped Onion: 1 (Large)
Chopped Tomato: 1 (Medium)
Chopped Coriander Leaves (Dhania Patta) : 1/4 cups
Fried Ground nuts( Moongfali): 1/4 cup
Papri: 4-5
Boiled Potato (Aloo): 1 (Larfe and cubbed
Green Chilli: 2-3
Oil: 2 tbsp
Turmeric Powder: a pinch
MAGGI- Oriental Chilli Garlic Sauce : 2
Sec: 1 Cup
Navratan Mix Mixture: 1/2 cup
Red Chilly Powder: 1/2 tsp
Chaat Masala: 1tsp
Kissan Chatk dhar Sauce: 1 tbsp
Fried Kismis: 2 tbsp

  • Heat oil in a frying Pan. Add turmeric Powder and Puffed Rice and mix it well and fry for 2 minute. Remove fro fire and allow it to come at Room Tempeature.
  • Add puffed Rice in a large bowl and add all the ingredients. Mix well.
  • Serve Immediately.

Misal Pav

Misal Pav is Maharashtra's most most popular breakfast dish.. My huuby before coming to Bangalore was settled in Mumbai. He asks me many times to cook Misal Pav. I was not knowing how to prepare it. So I googled various sites to know what exactly is Misal Pav.  and i came to know that it is a mixture of pulses , spicy gravy, Poha, , spoonful of dahi and garnish of onions, tomatoes, cilatro, farsan, chivada etc These things are arranged in multiple tier fashion and served. Pav/bread is also served along with misal.
The first Lever in Misal Pav is of  Matki/Moth beans Usal. Usal is basically sprouted beans The Second layer os of Allo ki sabji. This we can prepare according to our taste and requirements.

The 3rd layer is of Poha followed by curry over it and lastly garnish it with Farshan, onion tomato ,coriander leaves,curd and again curry.
But what I have done as I am lazy person I didn’t prepare allo sabji  separately.But I added boiled potatoes in my gravy only. This gravy should not be very thick.This was my mistake. My huuby told me this your gravy is thick. It should be semi liquid.

Next time I will rectify my this mistake and will make it once again.
For Curry / Cut/ Turry
Boiled Potatoes: 2
Onions: 2 (Medium, Sliced)
Cloves of Garlic: 2
Green chillies:2
Cloves: 3
Black Peppercons:4
Cinnamon stick:1/2 inch
Tomato: 1 (Medium finely chopped)
Curry Leaves: 3-4
Cumin seeds:1/2 tsp
Turmeric powder: ¼ tsp.
Chat Masala:1/2 tsp.
Kitchen King: a pinch
Green chillies: 2
Salt to taste

Method for making curry:

  • Dry roast  black peppercons , cloves,cumin seeds, cloves and cinnamon and Grind them coarsely not in a blender. Mix ½ tsp of oil and 1 tsp of water. Mix well and keep it aside.
  • Heat oil in a pan and add chopped  green chillies and garlic together
  • Add mixture that we have just prepared and Saute till nice aroma from the spices come out. After that add grated onions onion and fry till it gets brown color
  • Now add chopped  tomatoes and  fry till oil starts loosing out from the spices
  • Add potatoes , turmeric powder, chat Masala and a pinch ok kitchen king and mixed it well. Cover it with lid and cook for 7 minutes.
  • Add water and salt and bring it to boil. Curry is ready now

Ingredients for : Matakichi usal
Sprouted moong dal (green gram): 1 cup
Onion finely chopped: 1 (Big finely chopped)
Tomatoes: 1 (Small, finely chopped)
Peanuts 2 tsp.
Red Chilli Powder: 1 tsp.
Garam Masala: 1 tsp
Turmeric powder: 1/2 tsp
Mustard seeds: ½ tsp
Cumin Seeds: 1/2 tsp
Pinch of Asafoetida
Curry Leaves: 4-5
Salt to taste
Coriander Leaves
Sugar:1/2 tsp
Oil: 2 tbsp

Direction for : Matakichi usal

·         Boil the sprouted mataki Pressure Cooker for atlest 2-3 Whistles.
·         First fry the peanuts in a oil till it gets light brown colour. Remove the peanuts from the pan. In the same oil add mustard seeds, cumin seeds and pinch of asafoetida.
·         Then add curry leaves and onions. Saute the onions till it gets light brown colour.
·         Now add tomatoes . Fry on low flame for a couple of minutes
·         Now add Turmeric powder Garam masala and red chilli powder and saute till oil starts loosing out from the spices.
·         Add boiled mataki and mix it well. And cook or about 5 minutes
·         Sprinkle salt according to taste. Add sugar and corriandar leaves.
·         Now add fried peanuts. Mataki is ready to serve now.

Ingredients for poha
Oil: 2 tbsp
Mustard seeds: 1 tbsp
Cumin seeds: 1 tbsp
pinch of hing;1/2 tsp
Turmeric powder:1/2 tsp
Curry Leaves: 5-6
Green Chillies:3-4
Thin Poha: ½ cup
  • Wash pohe and keep aside.
  • Heat oil. Add curry leaves, cumin seeds, mustard seeds. After they start spluttering add hing, turmeric powder, green chillies.
  • Now add Pohe and salt. Mix well and cook till done. Your poha is ready.

Ingredients For Garnishing
Farsan / Hot mix
Onion finely chopped
Tomato finely chopped
Corriandar leaves
Matkichi bhaji
Potato Gravy
Chilly Powder:1/2 tsp
Chat Masala:1/2 tsp


  • We have prepared all the ingredients for Misal Pav. . It is time to arrange it in tiered manner.
  • Put the Matakichi usal mixture in a round Cup, cover with the serving plate and turn it upside Slowly remove the katori leaving the Misal on the plate.down.
  • Now Add Poha over the top of Usual.

Pour in the rassa or gravy generaously over the top of poha.

Over the Misal add Chopped Onion, Green Chilies, Sprinkle Chili Powder, Chaat Masala, and Lemon Juice over. Add Curds over it and sprinkle some salt Over the top add Farsan, and bhujiya. Serve Immediately with Vada or Bread

Sunday, August 07, 2011

Kaju-Nutrella Bhuji

Kaju-Nutrella Bhurji


Nutrella: 1 cup
Cashew Nut (Kaju): 10
Almonds (Badam): 10
Onion: 1 (large, finelly sliced in lengthwise)
Tomato: 1 (Medium,chopped finelly)
Green Chillies: 2-3 (chopped finelly)
Garlic: 3-4 Flakes ( Crushed)
Ginger: 1" ( peeled and grated)
Turmeric Powder:1/2 tsp
Red Chilly Powder:1/2 tsp
Coriander Powder:1/2 tsp
Garam Masala:1/2 tsp
Chaat Masala: 1 tsp
Kasuri Methi: 2 tsp
Water:1/2 cup
Asfotedia: a pinch
Cumin Seeds:1/2 tsp
Salt to taste
Oil for Cooking


  • Cook Nutrella as per the packet instruction and once it cooled down roast it in oil for 2-3 minutes. Keep aside.
  • Blanch cashewnut and almonds and keep it aside.
  • Heat oil in a frying pan and add asfotedia,cumin seeds,crushed garlic,green chillies and onions.
  • Fry till onion become transluent.
  • Add tomatoes and fry till oil separates from behind.
  • Now add turmeric powder,Red Chilly Powder,Chaat Masala,Kasuri Methi, coriander Powder and mix well.Cook till masala start leaving oil.
  • Add1/2 cup of water and allow the gravy to Boil. Simmer the heat and cook for another 5 minutes.
  • Now add nutrella and blanched almonds and Cashewnut.Add Garam Masala and Salt. Mix well and cook till water evaporates.
  • Mix well. and garnish with coriander leaves.
  • Serve with roti or chapati